Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. I am hoping all of our Canadian readers enjoy a safe and happy Thanksgiving Day tomorrow.
We're finalizing plans for the A to Z Recipes Great Northern Escape and getting so excited. If you'd like to join in, it is not too late. Visit the
GNE page on the web site and read more about it. I would love to meet y'all in person!
Considering the fact that I will be working every day between now and the time I leave, I may not get issues completed to post during and immediately following my time away. I am going to try very hard to but please know they will not be in the archives until I return. You will have to use the link sent in the Zinester posting in order to view them. I'm hoping for some time to spare but... time to spare? What is that?
The newest Monthly Theme topic is Virtual Cookie Exchange. Please visit the Monthly Theme-
Recipe Submission section of today's issue to read all about it and for the email link to use in sending in your theme and regular recipe submissions.
I believe you will be very pleased with the Monthly Theme issue today. True enough, the topic
Easy Does It did not garner the response I had hoped for, but I was able to search through recipes from readers and come up with a very nice assortment of recipes that are easy to prepare and tasty. I hope you enjoy them. Please join me in thanking the following whose recipes are being shared today:
Trey, TX (my son)
Johnny, LA
Barbara, Chula Vista, CA
Patricia, Charlevoix, MI
Shirley, WA State
Brenda, AL
Cindy B., Gardner, IL
Larry Holmes, Toronto, Canada
Lou, FL
Linda H., Rosharon, TX
Gerryl-Ann M., Wadsworth, OH
Pat, Minden, NV
Treva, Knoxville, TN
Nancy W., Winton, NC
Mary H., Montreal, Canada
Mary S., Nashville, TN
Chris M., NM
We'll see you here again on Wednesday, 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 getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Mississauga, Toronto, Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th in Frankenmuth or Sunday the 14th in Toronto. Use this handy link
for more information: Great Northern Escape.
I hope to see you there!
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
"Congressmen who willfully take actions during wartime that damage morale, and undermine the military are saboteurs and should be arrested, exiled or hanged."
~President Abraham Lincoln
Ramblings
Being Willing to See the Good in Others
You do not need to convince people you are right, for that only draws you into power struggles with them. Nor do you need to be convinced that they are right. Having positive thoughts about others does not mean being blind to who they are. It means being willing to see the good in others and to turn the focus away from what is wrong (to you) or different.
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?
Handy Uses for Heinz® Vinegar
This seemed like a perfect item for our theme. What could be easier than reaching for the vinegar when you need a problem solved?
Milk cows organically.
Clean milking equipment with unperfumed dish detergent followed with a Heinz Vinegar rinse. Pipes, hoses, and bulk tank will come out squeaky clean without any odor, lowering the bacteria count.
Kill bacteria in meats.
Marinating meat in Heinz Vinegar kills bacteria and tenderizes the meat. Use one-quarter cup vinegar for a two to three pound roast, marinate overnight, then cook without draining or rinsing the meat. Add herbs to the vinegar when marinating as desired.
Dissolve warts.
Mix one part Heinz Apple Cider Vinegar to one part glycerin into a lotion and apply daily to warts until they dissolve.
Remove stubborn stains from furniture upholstery and clothes.
Apply Heinz White Vinegar directly to the stain, then wash as directed by the manufacturer's instructions.
Grow beautiful azaleas.
Occasionally water plants with a mixture of two tablespoons Heinz White Vinegar to one quart water. Azaleas love acidic soil.
Relieve arthritis.
Before each meal, drink a glass of water containing two teaspoons Heinz Apple Cider Vinegar. Give this folk remedy at least three weeks to start working.
Kill unwanted grass.
Pour Heinz White Vinegar in crevices and between bricks.
Remove corns.
Make a poultice of one crumbled piece of bread soaked in one-quarter cup Heinz Vinegar. Let poultice sit for one-half hour, then apply to the corn and tape in place overnight. If corn does not peel off by morning, reapply the poultice for several consecutive nights.
Clean the hoses and unclog soap scum from a washing machine.
Once a month pour one cup of Heinz White Vinegar into the washing machine and run the machine through a normal cycle, without clothes.
Cure an upset stomach.
Drink two teaspoons Heinz Apple Cider Vinegar in one cup water to soothe an upset stomach.
Kill germs on bathroom fixtures.
Use one part Heinz Vinegar to one part water in a spray bottle. Spray the bathroom fixtures and floor, then wipe clean.
Clean soap scum, mildew, and grime from bathtub, tile, and shower curtains.
Simply wipe the surface with Heinz Vinegar and rinse with water.
Deodorize the air.
Heinz Vinegar is a natural air freshener when sprayed in a room.
Relieve itching.
Use a cotton ball to dab mosquito and other bug bites with Heinz Vinegar straight from the bottle.
Clean lime deposits and calcium sludge from an automatic drip coffee maker.
Once a month fill the reservoir with Heinz White Vinegar and run through the brew cycle. Rinse thoroughly with two cycles of cold water.
Relieve a sore throat.
Put two teaspoons of Heinz Vinegar in your humidifier.
Soothe sunburn pain.
Apply undiluted Heinz Vinegar to the burn.
Clean food-stained pots and pans.
Fill the pots and pans with Heinz White Vinegar and let stand for thirty minutes. Then rinse in hot, soapy water.
Clean rust from tools, bolts, and spigots.
Soak the rusted tool, bolt, or spigot in undiluted Heinz White Vinegar overnight.
Turn a chicken bone into rubber.
Soak a chicken bone in a glass of Heinz Vinegar for three days. It will bend like rubber.
Prevent bright colored clothes from fading.
Before putting the article in the washing machine, soak it in Heinz White Vinegar for ten minutes.
Keep a garbage disposal clean and smelling fresh.
Mix one cup of Heinz Vinegar in enough water to fill an ice cube tray, freeze the mixture, grind the cubes through the disposal, and flush with cold water.
Clean a toilet bowl.
Pour in one cup of Heinz White Vinegar, let it stand for five minutes, and flush.
Prevent yeast infections.
Douche with one tablespoon Heinz White Vinegar to one quart warm water to adjust the pH balance.
Clean dentures.
Soak dentures overnight in Heinz White Vinegar, then brush away tartar with a toothbrush.
Remove perspiration stains from clothes.
Apply one part Heinz White Vinegar to four parts water, then rinse.
Deodorize a room filled with cigarette smoke or paint fumes.
Place a small bowl of Heinz White Vinegar in the room.
Cure the hiccups.
Mix one teaspoon Heinz Apple Cider Vinegar in one cup of warm water, and drink.
Eliminate odors from used jars.
Rinse peanut butter and mayonnaise jars with Heinz White Vinegar.
Condition dry hair.
Shampoo, then rinse hair with a mixture of one cup Heinz Apple Cider Vinegar and two cups water. Vinegar adds highlights to brunette hair, restores the acid mantel, and removes soap film and sebum oil.
Clean mineral deposits from a steam iron.
Fill the water tank with Heinz White Vinegar. Turn the iron to the steam setting and steam-iron a soft utility rag to clean the steam ports. Repeat the process with water, then thoroughly rinse out the inside of your iron.
Remove light scorch marks from fabrics.
Rub lightly with Heinz White Vinegar, then wipe with a clean cloth.
Repel ants.
Use a spray bottle or mister filled with a solution of equal parts Heinz Vinegar and water around door jambs, window sills, water pipes, and foundation cracks.
Keep drains open.
Pour one-half box of old baking soda down the drain followed by one cup Heinz White Vinegar. When the bubbling stops, run the hot water.
Prolong and brighten propane lanterns.
Soak new wicks for several hours in Heinz White Vinegar and let them dry before inserting. Propane lanterns will burn longer and brighter on the same amount of fuel.
Remove decals or bumper stickers.
Soak a cloth in Heinz Vinegar and cover the decal or bumper sticker for several minutes until the vinegar soaks in. The decals and bumper stickers should peel off easily.
Deodorize a wool sweater.
Wash sweater, then rinse in equal parts Heinz Vinegar and water to remove odor.
Prevent lint from clinging to clothes.
Add one cup Heinz Vinegar to each wash load.
Prevent ice from forming on a car windshield overnight.
Coat the window with a solution of three parts Heinz White or Apple Cider Vinegar to one part water.
Prolong the life of flowers in a vase.
Add two tablespoons of Heinz White Vinegar plus three tablespoons of sugar per quart of warm water. Stems should be in three to four inches of water.
Prevent cracked hard-boiled eggs.
Add two tablespoons of Heinz White Vinegar per quart of water before boiling to prevent the eggs from cracking. The egg shells will also peel off faster and easier.
Clean windows.
Use undiluted Heinz Vinegar in a spray bottle. Dry with a soft cloth.
Eliminate unpleasant cooking odors in the kitchen.
Boil one tablespoon of Heinz White Vinegar with one cup of water.
Remove wallpaper.
Mix equal parts Heinz Vinegar and hot water. Use a paint roller to wet the paper thoroughly with the mixture. Repeat. Paper should peal off in sheets.
Eliminate animal urine stains from carpet.
Blot up urine, flush several times with lukewarm water, then apply a mixture of equal parts Heinz White Vinegar and cool water. Blot up, rinse, and let dry.
Relieve a cold.
Mix one-quarter cup Heinz Apple Cider Vinegar with one-quarter cup honey. Take one tablespoon six to eight times daily.
Deodorize a stale lunch box.
Soak a paper napkin in Heinz Vinegar and leave it inside the closed lunch box overnight.
Prevent soapy film on glassware.
Place a cup of Heinz White Vinegar on the bottom rack of your dishwasher, run for five minutes, then run though the full cycle. A cup of white vinegar run through the entire cycle once a month will also reduce soap scum on the inner workings.
Unclog a shower head.
Unscrew the shower head, remove the rubber washer, place the head in a pot filled with equal parts Heinz Vinegar and water, bring to a boil, then simmer for five minutes.
Relieve a cough.
Mix one-half cup Heinz Apple Cider Vinegar, one-half cup water, one teaspoon cayenne pepper, and four teaspoons honey. Take one tablespoon when cough acts up. Take another tablespoon at bedtime.
Retard patching plaster from drying.
Add one tablespoon white vinegar to the water when mixing plaster to slow the drying time.
"Heinz" is a registered trademark of H.J. Heinz Co.
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!
Have you ever attended a holiday cookie exchange party? It is a wonderful way for busy people to serve family and friends a variety of cookies but only baking one big batch of your favorite cookie yourself! The hostess would invite about 8 or 10 friends over. She would ask each guest to bake one dozen cookies for each person invited plus another dozen for sampling during the party. That way each person can take home a full dozen of each type of cookie. How I wish we could all get together for a real cookie exchange party! What we're doing instead is having a Virtual Cookie Exchange. Send in your favorite cookie recipe (or two, or three, or more) for sharing. When the issue is posted, you'll have dozens of wonderful cookie recipes for the upcoming holidays. For this issue, we are looking for cookies, bars, brownies, candies (fudge, too!) and tarts. Thanks go to Linda in Carmel, NY for this great theme topic suggestion.
Won't you join in the fun by sharing your own recipes for Virtual Cookie Exchange? 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 Virtual Cookie Exchange 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 Virtual Cookie Exchange. We will collect them the remainder of this month and post them on the first Sunday of November. 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.
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.
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
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A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
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 October Birthday Babies:
2nd Jean M. in Ohio (one of our most "senior" seniors!)
2nd Rosemarie C. in Kansas City, Missouri
2nd Mary C. in Slaton, Texas
2nd Michelle B. in Springfield, Missouri
2nd Susan G. in Idaho
3rd Ryan, Dartmouth, Nova Scotia
3rd Cathy in Brookings, South Dakota
3rd Jo T. in Sumrall, Mississippi
5th Bob in Chula Vista, CA (hubby of Barbara)
6th Lynda N. in Iberia, Missouri
6th Cecilia R. in Wiconisco, Pennsylvania
6th Deann T. in Knox, Indiana
8th Suzy-Q in Cocoa Beach, Florida
8th Cortney H. in Boulder, Colorado
8th Ronna J. in Poulan, Georgia
9th Terri S. in Paris, Tennessee
10th Valerie in Trinity, North Carolina
13th Barry in Lethbridge, Alberta, Canada
14th Gene S. in Van, Texas
15th Allan N. in Isle of Palms, South Carolina
16th Pam H. in Swanton, Ohio
16th Pody in Rosemount, Minnesota
17th Pat C. in Auburn, Washington
17th Colin B. in Calgary, Alberta, Canada
18th Dawn A. in Godfrey, Ontario, Canada
21st Mary H. in Montreal, Canada
22nd Norma L. in Pataskala, Ohio
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
26th Helen S. in Rochester, Minnesota
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
30th Nancy A. in Delaware, Ohio
30th Marvin C. in San Angelo, Texas (Jeanie's DH)
31st Patty Jo B. from Salt Lake City, Utah
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
Pick of the Chick
A psychological profile that describes what type of person you are depending on which piece of chicken you choose.
Breast. You are a go-getter that wants the best. You are successful in sales because you have conned all of your kids into thinking that the leg is the prime part of the chicken.
Back. You are a mediator because you choose this piece to make the others at the table happy (and quiet). You have dishpan hands, have no privacy, and find yourself standing in a room with absolutely no idea why you are there. You are a parent.
Thigh. You are a scientific person and the meat and tendons on this piece are what attracts you. You delicately dissect this piece before eating and analyze each layer while commenting to everyone at the table useless trivia about the chicken's blood flow and muscle tone. You like to clip and file your nails a lot, especially at church.
Leg. If you are a child, chances are that an adult tricked you into choosing this piece. You are a well-behaved child, and you obey your parents. If you are an adult, you are a kid at heart that likes to play with your food. You own an extensive
whoopee cushion collection and watch the movie "Airplane!" every chance you get.
Wing. The tender white meat on this small appendage appeals to you because you like to eat a lot without anyone noticing how much you have eaten. If you are a woman, you have a tendency to be shy and prefer big fluffy hair to flat hair. If you are a man, you tend to belch a lot and you always leave greasy fingerprints on the salt shaker.
Innards. You are the rugged outdoorsy and adventurous type. You eat the skin on the potato, buy Cheerios® in bulk, and clean your ears with your keys. You are a pack rat and you constantly on the prowl at garage sales and flea markets for a bargain.
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!
TEXAS
CHILI-CHEESE FRIES
~Submitted by Trey, TX
Note: My son Trey has been cooking since he was tall enough to reach the stove. Before then, he'd sit on the counter and watch me cook. This is his version of Chili-Cheese Fries. He fixes this for Angela (his sister) sometimes when I work late. I figure something this easy (and tasty) that can be prepared by a teen is a shoe-in for
Easy Does It acclaim.
1 large bag of frozen 'French fried" potatoes (seasoned ones are best)
Trey's Mexican Cheese Dip (recipe follows)
Prepare potatoes according to directions on package
Arrange fries on dinner plates and top with Trey's Mexican Cheese Dip. Serve immediately.
Trey's Mexican Cheese Dip
1 19-ounce can of chili without beans (he uses Wolf brand)
1 can Mexican tomatoes with chiles (he uses Ro-tel)
1 pound Velveeta cheese, cubed
In medium pot, heat canned chili; add canned tomatoes and cubed Velveeta. Heat over medium-low heat until cheese is melted.
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!
Theme Recipe Favorites
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
3 cans Pillsbury biscuits
cinnamon
sugar
1 stick butter
1 cup brown sugar
Preheat oven to 350*F.
Make a cinnamon and sugar mixture to taste. Open and cut each biscuit into 4's. Roll biscuit pieces in cinnamon/sugar mixture until evenly coated. Place evenly around greased bundt pan.
In a sauce pan, melt butter, brown sugar and 1 teaspoon cinnamon until smooth and creamy. Pour over biscuits. Place in oven for approximately 30 minutes or until cake is slightly crunchy on top.
Remove from oven. Place a plate on top of bundt pan (upside down) and flip so that cake falls out onto plate.
STICKY FINGER FOOD! Serve hot and enjoy with coffee or tea!
SPECIAL K TREATS
~Submitted by Johnny, LA
1 c. Karo syrup
1 c. sugar
1 tsp. vanilla
12 oz. jar of extra-crunchy peanut butter
5 c. Special K (or similar) cereal
Heat syrup and sugar to boiling and boil exactly 30 seconds. Add next 3 ingredients and drop by spoonful onto waxed paper.
HERSHEY KISS TREATS
~Submitted by Johnny, LA
1 3/4 c. flour
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla
48 milk chocolate Hershey kisses
In large mixer bowl combine all ingredients except Hershey kisses. Blend well at low speed. Shape into balls using rounded teaspoon for each. Roll balls in additional sugar. Place on ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and top each immediately with a candy kiss, pressing down firmly so cookie cracks around edge.
Makes 48 cookies.
PEANUT BUTTER BALLS
~Submitted by Johnny, LA
1 (18 oz.) jar crunchy peanut butter
2 sticks margarine
1 box powdered sugar
Dash of vanilla
2 c. Rice Krispies
1 (12 oz.) bag chocolate chips
Melt margarine. Blend all ingredients together and make into balls. Freeze about 1 hour. Melt chocolate and dip balls. Place on tray and refreeze.
SODA CRACKER COOKIES
~Submitted by Johnny, LA
4 pkgs. soda crackers
1 jar peanut butter (chunky)
2/3 c. milk
3 c. sugar
Crush crackers. Cook milk and sugar together for 3 minutes. Take off heat and add crackers and peanut butter. Spread in buttered pan. Cut into squares.
BIG BOY'S CHICKEN GRAVY
~Submitted by Barbara, Chula Vista, CA
28 oz Chicken broth
1/2 ts Onion powder
1 tb Chicken bouillon powder
2/3 c Bisquick
In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until if comes to a boil, is smooth and thickened a bit. Serve at once. Can freeze up to 4 months.
EASY PEANUT BUTTER COOKIES
~Submitted by Patricia, Charlevoix, MI
1 cup peanut butter
1 cup granulated sugar
1 large egg
1 tsp vanilla
Mix all ingredients together. Drop by teaspoonful on cookie sheet. Flatten cookie with bottom of greased and sugared glass (I use a sugared fork). Bake in 350 deg oven 15 to 18 minutes.
Makes 3 dozen.
ONE-PAN CHOCOLATE CAKE
~Submitted b: Patricia, Charlevoix, MI
1 1/2 C. Flour
1 C. Sugar
1 tsp Soda
1 tsp Baking Powder
3 tbs real cocoa - make a difference
1 tbs vinegar
1 tsp vanilla
1 cup COLD water
6 tbs margarine or butter
dash salt.
Mix all ingredients together in 8x8 baking pan or, if preferred, large bowl. Bake atg 350 deg for one hour or until toothpick comes out clean.
EASY DOES IT
~Submitted by Shirley, WA State
These recipes are using canned biscuits , 10 to the can in the refrigerated case.
STICKY BUNS
~Submitted by Shirley, WA State
Open biscuits and cut in fourths. Place on plate. I use scissors for this.
In an 6-8 in. Teflon fry pan with a tight fitting lid , place
1/2" pancake syrup
2 Tbl. each of walnuts and raisins
2 Tbl. butter
1tsp cinnamon
Bring to boil over medium heat.
Drop in biscuit pieces, turning over once.
Cover tightly and time it 8 minutes over medium heat.
Do not peek.....
Turn out on dinner plate to cool enough to handle.
enjoy.
EASY BREADSTICKS FOR SPAGHETTI
~Submitted by Shirley, WA State
Preheat oven to 450°F.
Open can of biscuits and separate onto plate
On a lightly floured surface roll into long rope each biscuit.
Dip in melted butter.
Sprinkle some with parmesan cheese and some with sesame or poppy seeds
Place on baking sheet and bake till just golden.
No time is given as ovens vary.
EASY DONUTS
~Submitted by Shirley, WA State
In paper bag put 1/2 c. powder sugar
1 c. granulated sugar
2tsp. cinnamon
Shake to combine and set aside
Heat about 2 inches of veg. oil in a skillet or heavy sauce pan
Open biscuits and tear a little hole in center so your finger can got thru it.
When oil is ready drop a couple of biscuits in and let brown and turn over to do other sides. Dip out and drain. Drop in bag and shake. Easy and just as good as
bought ones.
CREAM CHEESE SQUARES
~Submitted by Brenda, AL
I was looking through my Kraft Food & Family mags this morning and found this recipe...I know I will try it soon!
Preheat oven to 350°. Unroll 1 can of crescent roll dough. Press into bottom of greased 13x9 inch baking pan to form cruse pressing seams together to seal.
Beat cream cheese, vanilla, egg and 1/2 cup of the sugar on medium speed until well blended. Spread on crust.
Unroll remaining can of crescent rolls onto wax paper pressing seams together and form 13x9 inch rectangle.
Put on top of cream cheese mixture to form top crust.
Bake 30 -35 minutes until golden brown.
Combine remaining 1/4 cup sugar and cinnamon in smell bowl. Sprinkle on squares before cutting.
Makes 24 servings.
KOOL-AID PIE
~Submitted by Brenda, AL
My cousin gave me this recipe. I used all no fat ingredients. I made black cherry...
1 graham cracker crust
1 pkg unsweetened Kool-aid (your favorite)
8 oz cool whip slightly thawed
1 can sweetened condensed milk
Mix all ingredients except crust. Pour into crust and chill or freeze until set.
WHITE PIZZA
~Submitted by Brenda, AL
I made this yesterday and boy was it good, just finished the last of it for lunch. I made this up because I can't have the red sauce right now.
1 ready made pizza crust
Alfredo sauce
2 teaspoons olive oil
1/2-1 teaspoon oregano
1/2-1 teaspoon basil
1/2-1 teaspoon garlic powder
Shredded pizza cheese
10 oz frozen spinach (I used fresh and blanched it)
1 fresh mushroom (I used portabella)
Cooked chicken (I bought it already cooked in a pouch)
Preheat oven to 450°.
Brush crust with olive oil and sprinkle spices on top. Put thin layer of alfredo sauce and spread to the edges. Add
spinach, chicken and mushrooms. Sprinkle cheese on top (as much as you want). Bake for 15-20 minutes or until bubbly.
BAKED CHICKEN FINGERS
~Submitted by Brenda, AL
I am cooking this as I write. I have to watch my fats among other things so I came up with this recipe.
Chicken "fingers", meat strips, uncooked (about 6 per person)
BBQ chips, crushed (I used about 1/2 of a 5 oz bag on 6 fingers)
1 Egg or egg substitute
oil
Preheat oven to 350°. Grease pan with oil.
Put egg in a flat dish and crushed chips in another flat dish.
Dip chicken fingers in egg and then in crushed chips. Bake about 35 minutes turning half way through.
If you don't like BBQ chips plain are good too.
EASY CROCK POT ROAST
~Submitted by Brenda, AL
I had forgot this recipe until I decided to make it today. It is the best roast and easy and one that you say that could never be good. Believe me it is really good!
1 roast
1 cup water
1 package ranch dressing mix (dry)
1 package Italian dressing mix (dry)
1 package brown gravy mix (dry)
Put roast in bottom of crockpot. Sprinkle dressing mixes and gravy mix on top. Pour water on top do not stir! Cook 6-8 hours or until done. Can add more water if you want more gravy at the end of cooking.
THREE CHEESE CHICKEN BAKE
Submitted by Cindy B., Gardner, IL
8 –10 lasagna noodles
1 and 1/2 c. cottage cheese
3 c. cooked chicken
2 c. shredded cheddar cheese
½ c. chopped onion
½ c. chopped green bell pepper
3 T. butter
1 8-oz. Sour cream
½ t. sweet basil
½ c. parmesan cheese
Cook noodles. Boil chicken and pull apart to bite size pieces. Saute onion and peppers in butter. Add sour cream and basil.
In a 9 by 13” baking pan layer: ½ of the noodles,1/2 of the sauce, ½ of the cottage cheese, ½ of the chicken, and ½ of the cheese.
Repeat layers and sprinkle with parmesan cheese and bake 350 degrees for 45 minutes.
CHILIGETTI
~Shared by Larry Holmes, Toronto, Canada
1 pound ground beef
2 medium onions, chopped (about 1 cup)
1 can (16 ounces) tomatoes
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 teaspoon salt
1 can (15 1/2 ounces) kidney beans
1 package (8 ounces) spaghetti (about 2 cups)
In large skillet or saucepan, cook and stir ground beef and onion until meat is brown and onion is tender. Stir in tomatoes, tomato sauce, chili powder, salt and beans (with liquid). Cook uncovered about 10 minutes or until desired consistency.
Cook spaghetti as directed on package. Drain; turn spaghetti onto large platter and top with hot chili mixture.
Makes 5 servings.
CHERRY SHORTCAKES
~Shared by Larry Holmes, Toronto, Canada
4 to 6 slices sponge or angel food cake
1/2 teaspoon almond extract
1 can (21 ounces) cherry pie filling
4 to 6 tablespoons dairy sour cream OR
whipped topping, cottage cheese,
yogurt or softened cream cheese
brown sugar
Place cake slices on dessert plates. Stir almond extract into pie filing. Spoon about 1/3 cup pie filling on each cake slice. Top each with 1 tablespoon sour cream and sprinkle with brown sugar.
4 to 6 servings.
APRICOT COBBLE UP
~Shared by Larry Holmes, Toronto, Canada
1 cup buttermilk baking mix
1/3 cup milk
1 tablespoon brown sugar
1 tablespoon soft butter
1/4 teaspoon nutmeg
1 can (1 pound, 1 ounce) apricot halves
Heat oven to 400 degrees F. Mix all ingredients except apricot halves with fork to a soft dough. Spread in ungreased square pan, 8x8x2 inches. Pour apricot halves (with syrup) over batter. Bake 25 to 30 minutes. Serve warm and, if desired, with ice cream.
4 to 5 servings.
MINI MEAT LOAVES WITH SPANISH RICE
~Shared by Larry Holmes, Toronto, Canada
1 1/2 pounds ground beef
1/4 cup instant minced onion
3/4 cup dry brad crumbs
1 1/2 teaspoon salt
1 teaspoon parsley flakes
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 egg
1/3 cup milk
1 can (15 ounces) Spanish rice
1 can (8 ounces) tomato sauce
Heat oven to 425 degrees F.
Mix thoroughly all ingredients except Spanish rice and tomato sauce. Shape meat mixture into 6 small loaves, each 4 x 2 1/2 inches. Place in ungreased square pan, 9x9x2 inches. Bake 15 minutes. Top each loaf with about 1/3 cup Spanish rice; spoon tomato sauce over rice. Bake 10 minutes longer or until meat is done and rice is heated through..
Makes 4 to 6 servings.
NOTE: you can use a can of cream of mushroom soup and a 1/3 c. of milk instead of the sour cream and basil.
We serve with garlic bread and a salad. This is my families absolute favorite casserole. We would freeze one of these and a lasagna when we
Made either and asked which one the boys wanted later they always picked this casserole. This casserole is as large as a lasagna when made.
PIZZABURGER PIE
~Shared by Larry Holmes, Toronto, Canada
1 pound ground beef
1/2 cup dry bread crumbs
1/2 teaspoon oregano
1 teaspoon salt
1 can (8 ounces) tomato sauce
1 can (9 ounces) kidney beans, drained
3 ounces Cheddar or mozzarella cheese, cut into strips
Heat oven to 425 degrees, F. Mix ground beef, bread crumbs, oregano, salt and 1/2 cup of the tomato sauce. Spread in ungreased 10-inch pizza pan or on bottom and side of 10-inch pie pan. Top with remaining sauce; spread kidney beans over top. Arrange cheese strips in criss-cross design on beans. Bake 20 to 25 minutes.
4 servings.
Variations:
Omit kidney beans and add one of the following:
1 can (2 ounces) mushroom stems and pieces, drained
1 can (7 ounces) vacuum packed whole kernel corn, drained
1 can (8 ounces) cut green beans, drained
1/2 medium onion, sliced
1 package (9 ounces) frozen French-fried onion rings (3 cups)
STRAWBERRY DELIGHT
~Shared by Larry Holmes, Toronto, Canada
1 cup boiling water
1 package (3 ounces) strawberry-flavored gelatin
1 package (10 or 16 ounces) frozen sliced strawberries
1 large banana
vanilla or strawberry yogurt or frozen whipped topping
Pour boiling water over gelatin in bowl; stir until gelatin is dissolved. Add frozen strawberries; stir with fork to break berries apart. Slice banana into gelatin and gently stir in. Divide among 4 dessert dishes; chill until serving time. Serve each topped with spoonful of yogurt.
BAKED HAM WITH CHERRY SAUCE
~Shared by Larry Holmes, Toronto, Canada
1 can (19 ounces) cherry pie filling
1 to 2 teaspoon finely cut-up crystallized ginger
1 canned ham (1 1/2 pound)
Heat oven to 400 degrees F. In saucepan, heat pie filling and ginger to boiling, stirring occasionally. Cut ham lengthwise into 4 to 6 slices. Place slices in ungreased baking dish, 8 x 8 x 2 inches.
Spoon pie filling over ham. Bake uncovered 25 to 20 minutes. Serve ham slices topped with cherry-ginger sauce.
Makes 4 to 6 servings.
PEARS AU CHOCOLAT
~Shared by Larry Holmes, Toronto, Canada
1 can (16 ounces) pear halves, drained
1/ 8 teaspoon mint extract
1 can (17.5 ounces) chocolate pudding
Place 2 pear halves in each of 4 serving dishes. Stir mint extract into pudding. Spoon pudding over pears. If desired, top each serving with frozen whipped topping.
Makes 4 servings.
OVEN-FRIED CHICKEN WITH BISCUITS
~Shared by Larry Holmes, Toronto, Canada
2 1/2- to 3-pound broiler-fryer chicken, cut up
1/4 cup butter
1/2 cup buttermilk baking mix
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
biscuit dough
Heat oven to 425 degrees F. Wash chicken and pat dry. In oven, melt butter in baking pan, 13 x 9 x 2 inches. Mix baking mix, salt, paprika and pepper; coat chicken. Place chicken skin side down in butter. Bake 35 minutes.
Bake biscuit dough as directed on package of buttermilk baking mix. Turn chicken, pushing pieces to one side of the pan. Drop dough by spoonfuls into pan in single layer next to chicken. Bake 15 minutes longer or until biscuits are light brown and chicken is tender.
Makes 4 servings.
LITTLE CHICKEN DINNERS IN FOIL
~Shared by Larry Holmes, Toronto, Canada
1 package (10 ounces) frozen green peas
4 medium carrots
4 medium potatoes, pared
8 chicken drumsticks or 4 thighs
1 can (10 1/2 ounces) condensed cream of mushrooms soup
1 envelope (about 1 1/2 ounces) onion soup mix
Heat oven to 450 degrees F. Place frozen peas in colander or sieve; run cold tap water over peas just until broken apart. Drain.
Tear off 4 pieces of heavy-duty aluminum foil, each 18 x 15 inches. On center of each piece, place 1 carrot, thinly sliced, 1 potato, cut into quarters, and 2 drumsticks or 1 thigh. Stir together mushroom soup and onion soup mix; spoon soup mixture over chicken and top with peas. Wrap securely in foil; place on ungreased baking sheet. Bake 50 minutes or until chicken is tender.
Makes 4 servings.
PANTRY CASSEROLE
~Submitted by Lou, FL
2 cups uncooked Macaroni
1 can Cream of Mushroom Soup
1 cup Milk
1/4 cup finely chopped Green Pepper
1/4 cup chopped Onion
1/2 tsp. Black Pepper
1 can (12oz) Spam cut into cubes
1 cup shredded Cheddar Cheese
Prepare macaroni according to pkg. Drain. Combine soup, milk, cheese. Simmer, stirring occasionally until cheese melts. Mix macaroni, cheese sauce, green pepper, onion, spam and black pepper. Pour into a 1 1/2 qt casserole. Bake at 350 degree oven for 45 minutes.
LINDA'S EASY DOES IT DESSERTS
~Submitted by Linda H., Rosharon, TX
My mom and I catered my daughter's wedding. I came up with this idea and these were a hit! I have used them often over the years.
1 or more Pound cake/s (preferably in loaf shape) Buy or make the cake.
Jams, curds or other favorite fillings
Slice cake it about ¼ inch slices. Spread filling on one slice. Top with another slice of cake. Cut into 3 fingers. Continue till all cake is used. Serve.
Examples:
Chocolate pound cake spread with raspberry Jam
Vanilla pound cake spread with strawberry jam
Lemon pound cake spread with lemon curd
You are limited only by your imagination!
OCTOPUS SOUP WITH SEAWEED
(for the kids)
~Submitted by Linda H., Rosharon, TX
Hot dogs
Green noodles
Chicken broth
Cut across hot dog to form 2 octopi. Leave the round end for the head and cut lengthwise 2 cuts about half way up the hot dog piece. As the hot dogs boil, the “legs” will curl up.
Place in pot with boiling broth and noodles.
Can also use Top Ramen Noodles.
My grandkids love this!
CHICKEN ADOBO
~Submitted by Linda H., Rosharon, TX
10-12 Chicken pieces, white or dark meat
1 C. water
½ C. vinegar, white
½ C. soy sauce
1 Tbsp sugar
3-5 cloves garlic
6-10 peppercorns, whole
2 bay leaves
Boil all together until chicken is tender. Sauce can be reduced to use on chicken or on rice.
This is an authentic Philippino recipe.
CHICKEN LEFTOVERS CASSEROLE
(based on the Chicken Adobo recipe)
~Submitted by Linda H., Rosharon, TX
1 can cream of celery soup
Plain yogurt to moisten
Leftover cooled chicken chucks (Adobo style)
2 c. cooked Red or white rice
1 cup Leftover peas
Real bacon bits
1 C. grated Swiss cheese
Salt and Pepper
Stir all together. Bake covered for 30 minutes and uncovered for 5 minutes or until bubbly.
CHICKEN WITH DRIED BEEF CASSEROLE
~Submitted by Linda H., Rosharon, TX
2 Tbsp oil or butter
1 onion, chopped
Celery, chopped
Fresh or canned Mushrooms
1 Jar or Pkg. Dried Beef
2 Lg. cans Chicken Breast Meat
1 Lg. Can Cream of Mushroom Soup
1-2 sm. Cans Cream of Celery Soup
8 Oz Sour Cream
1 can corn
1 sm. Pkg. frozen peas
Sauté onion and celery in oil or butter until translucent. Add mushrooms and dried beef and sauté. Mix with rest of ingredients and place in casserole. Bake at 350 degrees until hot and bubbly.
MEXICAN CORN
~Submitted by Linda H., Rosharon, TX
1 c. DRY macaroni
1 15-oz can whole kernel corn (undrained)
1 15-oz can creamed corn (undrained)
½ c. melted butter
½ C chopped onions
1 can Ro-tel tomatoes (undrained)
1 C. grated Velveeta cheese
Mix all together. (DO NOT Cook the macaroni) Pour into a 9x113 pan. Bake uncovered for 30 min and covered for 30 minutes.
This makes a 2 quart casserole. I am always tempted to double it but don’t unless you are expecting 15 or more very hungry people.
Source: the Houston Post around 1990
TUNA TATERS
~Submitted by Linda H., Rosharon, TX
2-3 lbs Mashed potatoes
2 7-oz cans water packed tuna
Cream or milk to make the mashed potatoes smooth (can use broth)
1-1 1/2 c. Mayo
1 ½ c. Swiss cheese
1 bunch of chives or green onions chopped
Chopped parsley - optional
Boil the potatoes until fork tender, Beat with the milk and 1 c of mayo until smooth. Stir in the tuna and 1 c. of the cheese. Place in greased oven casserole dish. Mix ½ c cheese and ½ c. Mayo. Spread on top of casserole and heat at 350 degrees until topping is browned and puffy and potatoes are heated through. Can stir in peas before baking.
MEXICAN DISH
~Submitted by Linda H., Rosharon, TX
3 pkg Jiffy Cornbread mix
1 ½ lb ground beef
1 pkg Taco seasoning or use your own blend
2 small cans ranch beans (undrained)
2 cans whole kernel corn (undrained)
1-2 c. grated cheddar cheese
Mix cornbread and put a thin layer on the bottom of a 9x13 casserole dish. Brown the beef and stir in the seasoning. Layer meat then beans then corn then cheese on the cornbread. Pour rest of cornbread on top. Bake at 375 for 45-55 minutes.
BACON-GARLIC CHICKEN BREASTS
~Submitted by Gerryl-Ann M., Wadsworth, OH
I got this recipe out of the cookbook that came with my first microwave in the 80's. It was quick to become a family favourite.
Makes 4 servings
1/4 c. butter or Marg (I have always used butter-unsalted)
1 clove garlic (I always use more)
2 tsp. dried parsley flakes
1 tsp. grated lemon peel (I use the dried, in the spice aisle)
1/4 tsp. salt
1/8 tsp hot pepper sauce
4 halves chicken breasts
4 bacon slices, cut in half
1. Place butter and garlic in a 2-quart (12 x 7) glass baking dish.
2. Microwave for about 1 minute on high or until the garlic is partly cooked. Add
remaining ingredients except the chicken and the bacon; mix well. Roll chicken breasts in the seasoned butter; arrange with thick edges toward outside, in buttered baking dish. Lay 2 half slices of bacon on each breast.
3. Microwave for 14 to 16 minutes, on high or until meat is no longer pink. (180 F) Let stand 5 minutes before serving.
Drain pears, reserving the syrup; chop pears. Place pears and syrup in a large mixing bowl; add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes.
Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour. Add batter. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust the cake with confectioners' sugar.
In a large mixing bowl, combine the cake mix, orange juice, eggs, water and oil. Beat on low speed for 30 seconds, beat on medium speed for 2 minutes.
Pour into a greased 13-in.x 9-in. x 2-in. baking pan, Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small mixing bowl, beat the cream cheese and butter until smooth. Beat the orange marmalade and confectioners' sugar into the cream cheese/ butter mixture. Spread over the cake. Store in the refrigerator.
2 cups crushed graham crackers
1/2 cup margarine, melted
1 & 1/2 (14-ounce) cans sweetened condensed milk
4 egg yolks
1 cup lime juice
1 (8-ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees.
Combine graham cracker crumbs and margarine; mix well. Press into 9 x 9 x 2-inch pan.
Combine sweetened condensed milk, yolks and lime juice. Pour over crust.
Bake 20 minutes or till set. Cool for 1/2 hour.
Top with whipped topping.
Serves 9.
CHICKEN IN CREAMY PAN SAUCE
~Submitted by Treva, Knoxville, TN
Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings
4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley
COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.
Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.
5 1/2 C. prepared mashed potatoes
1/2 C. milk
8 oz. cream cheese
1 C. sour cream
2 t. parsley flakes
1 t. garlic salt
1/4 t. ground nutmeg
3/4 C. shredded Cheddar cheese
12 bacon strips cooked and crumbled
Place first 7 ingredients in a large bowl. Beat on medium high until fairly smooth and creamy. Spoon mixture into a lightly greased 9x13 baking dish. Sprinkle with cheddar cheese and bacon. Cover and bake at 350 for 30 minutes or until heated through.
CHEESY CHICKEN RANCH SQUARES
~Submitted by Treva, Knoxville, TN
Preparation Prep Time: 30 min.
Bake Time: 55 min.
Serves: 6
Lightly coat a 13" x 9" glass baking dish with nonstick cooking spray.
In a medium bowl, combine Hidden Valley mix and chicken, stirring to coat. In a large skillet, heat oil over medium-high until hot. Add chicken and cook, stirring frequently, until no longer pink, about 5-8 minutes. Remove from heat and set aside until needed.
Unroll one of the tubes of crescent rolls in the baking dish. Firmly pinch together perforations and pat dough as necessary to fit bottom of dish. Place layer of cheese, covering all dough. Next, using a slotted spoon, transfer chicken evenly over cheese. Layer spinach evenly over chicken.
In medium bowl, beat 3 eggs, Parmesan cheese, and 1/4 teaspoon pepper. Pour evenly over layers. Unroll second can of dough over the top of layered ingredients. Press perforations to seal and stretch to fit. Brush beaten egg yolk over dough. Cover with foil.
Place in 350 degree oven for 40 minutes. Remove foil and continue cooking an additional 10 to 15 minutes, until golden brown.
Let stand 10 minutes. Cut into squares. Serve warm.
TIP: For ease, unroll remaining tube of crescent dough on a large sheet of waxed paper. Pinch together perforations. Pat dough to a 13 x 9-inch rectangle. Use the waxed paper to help lift and invert dough on top of chicken and spinach layers in baking dish, forming the top crust. Remove and discard waxed paper.
1 12 oz bag Nestles Morsels, any flavor
1 can cake icing that compliments the Morsels flavor
Few drops vanilla flavoring
Microwave Morsels for 90 seconds in bowl; stir in icing and vanilla flavoring and microwave another 90 seconds. Stir and pour into greased 8x8 dish. Cool 30 minutes, cut & serve.
ROAST TURKEY
~Submitted by Mary H., Montreal, Canada
My mother cut these recipes out of the newspaper before I was born and they have been used ever since! Both are super-easy and delicious. Canadian Thanksgiving is this coming Monday.
Wash turkey inside and out with a clean cloth (a dish cloth is fine) dipped in a small bowl of vinegar. Sprinkle the inside of the turkey with salt, pepper and nutmeg. Rub the outside skin all over with a piece of lemon. Fill turkey with
Rice Stuffing (recipe follows), sprinkling it in with your fingers and being careful not to pack it, as it swells during the cooking. Truss. (I just tie an X shape of string or strong thread around the turkey.) Place turkey in roasting pan. Mix together in a small bowl: oil, flour and dried mustard. Pour over the turkey. Do not cover, do not add water or baste. Roast in a 325 degree oven, 20 minutes per pound (or a little more; check to see if it has browned to your satisfaction. Poke with a fork to see if clear juices run out).
Note: If you sprinkle lemon juice on your hands afterwards, and then wash them, it helps to take the raw turkey smell away!
RICE STUFFING
~Submitted by Mary H., Montreal, Canada
This can be made the day before and refrigerated.
1 cup uncooked rice
2 cups cold water
1 teaspoon salt
6 tablespoons butter or margarine
1 onion, minced
2 tablespoons minced parsley
2/3 cup minced celery
1/2 teaspoon thyme or sage
2 eggs, well beaten
2 cups fine bread crumbs
salt and pepper to taste
Spread rice in a dry frying pan and put over low heat. Watch carefully, shaking the pan and stirring from time to time, until the rice is more or less an even brown. Place in a small pot with two cups cold water and 1 teaspoon salt. Bring to a boil, then turn to the lowest heat. Cover and simmer for 15 minutes. Melt the butter or margarine, add onion, parsley and celery, and stir until softened. Mix with the rice and all of the other ingredients. Mix well and stuff bird.
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Heart Healthy
FRUIT SALAD BOWL TURNOVER
~Submitted by Treva, Knoxville, TN
6 to 8 servings Prep: 30 minutes
4 cups sliced fresh peaches, nectarines, plums, and/or apricots
1 to 2 cups assorted fresh berries, such as halved strawberries, blackberries, blueberries, and/or raspberries
1 to 2 cups 1-inch chunks honeydew or cantaloupe melon
1 to 2 tablespoons fresh lemon juice
1 to 2 tablespoons sugar (optional)
3 small cantaloupes, halved (optional)
1. Refrigerate a large glass serving bowl for 20 to 30 minutes. Add desired fruit to the bowl. Toss gently until fruits are just mixed. Sprinkle with the lemon juice. Sprinkle the sugar, to taste. Toss gently until sugar is dissolved. To serve, spoon mixed fruits into cantaloupe halves, if desired.
Nutrition facts per serving:
Calories 67 Total Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 3 Carbohydrate (g) 17 Fiber (g) 3 Protein (g) 1
Vitamin C (DV%) 49 Calcium (DV%) 1 Iron (DV%) 1
*Percent Daily Values are base on a 2,000 calorie diet.
ANGEL FOOD-STRAWBERRY DESSERT
~Submitted by Maggie, TX
Serves 4.
1 angel food cake
1 pint of strawberries, washed and sliced into quarters
2 tablespoons orange juice
Optional: 2 tablespoons Grand Marnier liqueur
1. In a bowl, toss the fresh quartered strawberries with the orange juice. (and the Grand Marnier liqueur if desired. This may be prepared ahead of time.)
2. Spoon over slices of angel food cake and serve.
Based on individual serving.
Calories: 90
Total Fat: 7 g
Carbohydrates: 20 g
Protein: 2 g
CHUTNEY CHICKEN WRAP
~Submitted by Treva, Knoxville, TN
Have you run out of ideas for a quick and healthy lunch? No problem! Try making these delicious chicken wraps for a change of pace. You can even assemble them the night before — just be sure to keep them well-chilled — for a satisfying brown-bag lunch the next day! The secret ingredient? Chutney — it takes the flavor to the next level! So wrap away!
Makes 4 wraps
2 tablespoons chutney
1/4 cup low-fat mayonnaise
4 low-fat tortillas (8-inch diameter)
4 large red-lettuce leaves
2 cups shredded, cooked chicken breast or 8 ounces sliced, smoked turkey breast (from the deli)
1 cup finely shredded carrots
Mix the chutney and mayonnaise in a small bowl. If you have time, cover and refrigerate for 20 minutes for the flavors to develop.
Spread a scant 1 & 1/2 tablespoons of the chutney mixture on each tortilla . Top each with a lettuce leaf, 1/2 cup chicken or 2 ounces turkey, and 1/4 cup carrots.
Roll the wraps tightly and cut in half diagonally. Enjoy!
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Diabetic Choices
CHICKEN PARMESAN
~Submitted by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 (26 ounce) jar seasoned tomato sauce
- 20 ounces skinless, boneless chicken breasts
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
DIRECTIONS
Preheat the oven to 350 degrees F.
In a 9x13-inch baking pan or large casserole dish, spread half of the tomato sauce. Place the chicken on the sauce, then pour the rest of the sauce over the chicken. Sprinkle the mozzarella cheese on the chicken, then sprinkle on the Parmesan cheese.
Cover and bake until bubbly and cheese is lightly browned, 30 minutes.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 153, Fat: 5 g, Cholesterol: 51 mg, Sodium: 762 mg,
Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 22 g
Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1/2 Fat
Prep Time: 20 min
Start to Finish: 40 min
12 snacks
Premiere onion rolls? Try Parmesan, pine nuts and poppy seed along with onion rolled up in refrigerated breadsticks.
1/4 cup finely chopped onion
3 tablespoons chopped pine nuts
3 tablespoons finely chopped oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
1 tablespoon poppy seed
1 (11-oz.) can Pillsbury® Refrigerated Breadsticks
1 oz. (1/4 cup) shredded fresh Parmesan cheese
1 . Heat oven to 375°F. Grease cookie sheet. In small skillet, combine onion, pine nuts and tomatoes; cook and stir over medium heat for 1 to 2 minutes or until onion is tender and nuts are toasted. Remove from heat. Stir in poppy seed.
2 . Unroll dough; separate into 2 sections (6 breadsticks each). Spread onion mixture over dough. Reroll dough sections; pinch edges to seal. Cut each section into 6 rolls. Place rolls cut side up on greased cookie sheet. Brush with reserved 1 tablespoon tomato oil. Sprinkle with cheese.
3 . Bake at 375°F. for 13 to 17 minutes or until golden brown. Serve warm.
NUTRITION INFORMATION PER SERVING: Serving Size: 1 Snack
Calories 110 Calories from Fat 45
Cholesterol 0mg 0% Sodium 230mg 10% Total Carbohydrate 13g 4% Dietary Fiber 1g 4% Sugars 2g Protein 3g
Exchanges: 1 Starch; 1/2 Fat
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Thought I would share this recipe with everyone. It is very good and just about cool enough to make this again. We had one smoked pork chop left over from another meal and wondered what to do with it. Below is what I came up with. It is very good!!!!
2 # 2 cans cannellini beans w/ liquid *
1 large precooked smoked pork chop
1/2 medium onion, diced
pepper to taste
baked cornbread on the side
Cube the smoked pork chop in 1/2" pieces. Combine with undrained beans and diced onion. Add pepper to taste. Heat in small to medium saucepan at low to medium heat till completely heated through, about 30 minutes.
Serves 2
Serve with cornbread.
*There is no need to add salt because the smoked pork chop already contains enough salt for flavor.
* These are white kidney beans. If you can't find them in your stores, you could use little northerns or navy beans.
MOCHA SLUSH
~Submitted by Maggie, TX
Yield: 2 servings
INGREDIENTS
- 2 cups diet chocolate soda
- 2 teaspoons decaffeinated instant coffee granules
- Sugar substitute equivalent to 2 teaspoons
- 30 small ice cubes
DIRECTIONS
Blend ingredients until frothy.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 6, Fat: 0 g, Cholesterol: 0 g, Sodium: 15 mg,
Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 0 g
Diabetic Exchanges: Free Food
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Publisher's Choice
CRUSTLESS SPINACH PIE
1 (10 oz.) pkg frozen spinach, thawed and drained
2 cups non-fat cottage cheese
8 oz. grated cheddar
4 eggs, beaten
6 tbsp. flour
salt and pepper to taste
Combine spinach, cottage cheese and cheddar.
Mix together eggs, flour, salt, and pepper; combine with spinach mixture.
Pour into lightly oiled pie plate.
Bake at 350 degrees for 45 minutes.
APPLE PIE BISCUITS
This recipe was posted in the a2z Yahoo groups forum by angelique_mystic in NY. I thought it was perfect for an easy-does-it recipe!
1 can Jumbo-sized biscuits
1 can apple pie filling
Cinnamon or apple pie spice
1 cup confectioner's sugar
1-1 1/2 tbsp milk
1 sandwich bag
scissors
bowl
Bake the biscuits as directed on the can. Let cool. Create a "basket" in the center of each biscuit by pressing your finger down into the center. Gently press the inside dough into the bottom of the biscuit, reinforcing it so that the filling does not leak through the bottom. Fill each biscuit with pie filling and lightly dust with cinnamon or apple pie spice.
** At this point, the biscuits can be stored in a sealed container for up to 8 hours with no problems. To serve, place on a plate and drizzle with glaze. (see below)
Warm Biscuits: You can reheat before serving (if desired) by placing one biscuit on a microwave safe plate and heating on high power for 30 seconds. Remove from microwave and drizzle with glaze as directed below.
For the Glaze:
In a bowl, mix confectioner's sugar and 1 tablespoon of milk. Stir until smooth. Add more milk, a few drops at a time, until desired consistency.
You can drizzle the icing with a spoon or use the following method:
Fill a sandwich bag with confectioner's sugar icing, seal the bag and push the icing into one corner of the bag. Using scissors, slightly snip off this corner of the bag. Drizzle the icing liberally across the top of each biscuit.
Serve immediately.
Cherry Variation: If your sweet tooth calls for cherry (or peach for that matter!) simply substitute the desired pie filling for the apple.
CHICKEN BREAST PARMESAN
To keep this dish low in sodium, use a low-salt spaghetti sauce or make your own homemade without any added salt.
1 pound lean ground beef
2 garlic cloves, minced
2 celery ribs, chopped (about 1/2 cup)
1 medium onion, chopped
1 tablespoon chopped fresh parsley
1 green bell pepper, chopped
1 teaspoon salt (see Publisher's note)
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1 cup uncooked rice
1 (14.5-ounce) can beef broth
3/4 cup water
Cook ground beef and next 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink.
Stir in salt and next 3 ingredients; stirring well. Add rice, broth, and 3/4 cup water, stirring well. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until rice is tender.
Yield: Makes 6 servings
CALORIES 267 (24% from fat); FAT 7g (sat 2.8g,mono 3g,poly 0.4g); PROTEIN 20g; CHOLESTEROL 28mg; CALCIUM 36mg; SODIUM 775mg; FIBER 1.6g; IRON 3.4mg; CARBOHYDRATE 30g
*Publisher's note: This recipe calls for a teaspoon of salt. We substitute a few shakes of soy sauce for the salt.
1 pound ground beef
2 medium onions, finely chopped
1 small green bell pepper, finely chopped
2 cups ketchup
1 teaspoon vinegar
1/4 cup brown sugar
2 teaspoons prepared mustard
2 (16 ounce) cans pork and beans
1 teaspoon salt
1 teaspoon black pepper
Brown ground beef, onions and bell pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake at 350 degrees F for 15 to 20 minutes or until mixture is bubbly.
ITALIAN PIZZA CALZONES
Serving Size: 8
Ingredients:
1/2 pound Italian sausage
26 ounces beef pasta sauce
1 cup fresh mushrooms -- sliced
1/2 cup green pepper -- chopped
1/2 cup onion -- chopped
2 packages refrigerated crescent rolls
1 egg -- beaten
1 tablespoon water
1 cup mozzarella cheese -- shredded
Directions:
Preheat oven to 350 F. In large skillet, brown sausage, pour off fat. Add 3/4 cup pasta sauce, mushrooms, green pepper and onion. Simmer uncovered for 10 minutes. Meanwhile, unroll crescent dough and separate into 8 rectangles. Firmly press perforations together and flatten slightly. In a small bowl mix egg and water, brush on dough edges. Stir cheese into meat mixture. Spoon equal amounts of meat mixture onto half of each rectangle to within 1/2 inch of edges. Fold dough over filling. Press to seal edges. Arrange on baking sheet; brush with egg mixture. Bake 15 minutes or until golden brown. Heat remaining pasta sauce; serve with calzones. Refrigerate leftovers.
QUICK BEAN AND CHEESE QUESADILLAS
1 cup refried beans (use canned)
1 package flour tortillas for burritos (8 tortillas)
1/2 cup cheese 'n salsa dip (comes in jars at grocery store by chips and dips)
1/2 cup guacamole (refrigerated food section of grocery store)
1/2 cup salsa (we use Pace Picante sauce)
1. Spread 1/4 cup refried beans over each of 4 tortillas.
2. Place 1 bean-topped tortilla in 10-inch skillet over medium heat. Spread 2 tablespoons dip over beans. Top with additional tortilla. Heat 5 minutes.
3. With large pancake turner, turn quesadilla; heat 1 to 2 minutes longer. Repeat with remaining tortillas and dip.
4. Cut each quesadilla into 8 wedges. Serve with guacamole and salsa.
EASY TURTLES
1 bag of mini pretzels (twists, not sticks)
1 bag Rolos candies
1 bag halved pecans
Preheat oven to 250°F. Place pretzels on a baking sheet. Unwrap Rolos and place one on each pretzel. Bake in oven for no more than 5 minutes. Candies should be slightly soft, but not melted.
Remove from oven and push a pecan half into the center of each candy.
Refrigerate until firm. Will look like a small turtle.
Source: Unknown newspaper clipping
SOUPER CHICKEN CASSEROLE
2 cups diced, cooked chicken
1 (16 ounce) bag frozen broccoli, carrots and cauliflower, thawed and drained
1 can cream of mushroom soup
1/3 cup sour cream
1/4 teaspoon pepper
1 cup shredded Swiss cheese, divided
1 can French fried onions, divided
Combine all ingredients except the cheese and onions. Add one-half of the cheese, and one-half of the onions. Pour into casserole dish; bake uncovered, at 350 degrees F for 30 minutes.
Top with remaining cheese and onions; bake uncovered 5 minutes longer.
CRABBY MACARONI
2 cups shell or elbow macaroni
1 1/4 cups milk
1 can cream of mushroom soup
1 cup frozen peas, thawed, drained
1 teaspoon salt
1/2 teaspoon onion salt
Dash of black pepper
1 can crab meat (picked over)
1/2 cup buttered bread crumbs
Cook macaroni according to package directions. Drain and rinse with hot water. Drain. Add milk to mushroom soup and heat until hot. Add peas, all seasonings, then add crab meat, mixing lightly with fork. Put into a greased 1 1/2 quart casserole dish. Cover with bread crumbs. Bake at 350 degrees F for about 20 to 25 minutes.
Makes 4 to 6 servings.
COCA COLA PORK CHOPS
Servings: 6
2 tablespoons oil
6 pork chops
1 cup catsup
1 cup coca cola
In skillet add oil and brown pork chops on both sides.
1 can creamed corn
1 can whole corn, undrained
1 cup shredded Cheddar cheese
1 cup broken spaghetti, uncooked
1 stick (1/2 cup) margarine, cut into chunks
Melt margarine. Add both cans of corn; stir in spaghetti and cheese. Put into a 9 x 13-inch baking pan. Bake 30 minutes at 350 degrees F.
EASY BANANA NUT BREAD (USING YELLOW CAKE MIX)
1 (18.25 ounce) box yellow cake mix
3 eggs
1/3 cup oil or applesauce (your choice, tastes great with either)
3 to 5 ripe mashed bananas
1 cup chopped pecans or walnuts
Preheat oven to 350 degrees F.
Mix mashed bananas with eggs, oil or applesauce if using, cake mix, and nuts.
Pour into 2 greased and floured loaf pan or a Bundt pan and bake for approximately 30 to 35 minutes, depending on your oven. Remove from oven and let cool 10 minutes, then remove to a wire rack to cool completely.
NOTE: Bundt pan, bake approximately 45 minutes.
IMPOSSIBLY EASY QUESADILLA PIE
No easy-to-prepare recipe collection is complete without a few Bisquick Impossibly Easy pies. This one is a favorite around here.
Prep Time:10 min
Start to Finish:45 min
Makes:6 servings
1 can (4.5 ounces) Old El Paso® chopped green chiles, well drained
2 cups shredded Cheddar cheese (8 ounces)
1 teaspoon chopped fresh cilantro
3/4 cup Original Bisquick® mix
1 1/2 cups milk
3 eggs
1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle chilies, cheese and cilantro in pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa if desired.
High Altitude (3500-6500 ft) Decrease milk to 1 1/4 cups. Bake 30 to 35 minutes.
Nutrition Information:
1 Serving: Calories 280 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 10 g); Cholesterol 150 mg; Sodium 590 mg; Total Carbohydrate 14 g (Dietary Fiber 1 g); Protein 16 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 6 %; Calcium 32 %; Iron 6 % Exchanges: 1 Starch; 2 Medium-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.
EASY CHOCOLATE FUDGE
2 Cups Semi-Sweet Chocolate Chips
1 1/4 Cup (14 oz) Sweetened Condensed Milk
1 Cup Nuts, Chopped
1 Teaspoon Vanilla
Combine chocolate chips and sweetened condensed milk in a heavy saucepan, warm over lowest heat stirring until melted and smooth. Remove from heat, stir in nuts and vanilla. Spread evenly into foiled lined 8 inch square pan. Chill for 2 hours or until firm. Lift from pan and remove foil. Cut into bite size squares.
IMPOSSIBLY EASY SEAFOOD PIE
Here's another Bisquick recipe that will make even a novice cook appear to be a gourmet cook. Since one pie doesn't go far with company, try what I do by making two, and using a combination of crab meat and shrimp in each. Yum. A salad and fruit dessert make you shine!
Prep Time:20 min
Start to Finish:1 hr 10 min
Makes:6 servings
1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained, or 1 package (5 ounces) frozen cooked salad shrimp, thawed and drained
1 cup shredded sharp natural Cheddar cheese (4 ounces)
1 package (3 ounces) cream cheese, cut into 1/4-inch cubes
1/4 cup sliced green onion
1 jar (2 ounces) diced pimientos, drained, if desired
1/2 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 eggs
1. Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, cheeses, onions and pimientos in pie plate.
2. Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
3. Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.
Nutrition Information:
1 Serving: Calories 255 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 9 g); Cholesterol 155 mg; Sodium 630 mg; Total Carbohydrate 9 g (Dietary Fiber 0g); Protein 17 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 0%; Calcium 22 %; Iron 8 % Exchanges: 1/2 Starch; 2 High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.
3 cups whole wheat flour
1/3 cup honey
1/4 cup shortening
1 tablespoon salt
2 packages regular or quick active dry yeast (4 1/2 tsp)
2 1/4 cups very warm water (120 to 130*)
3 to 4 cups all-purpose or bread flour Butter or stick margarine, melted, if desired
1. Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.
2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
3. Grease bottoms and sides of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 or 9 ¥ 5 ¥ 3 inches, with shortening.
4. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18 X 9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until double.
5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°.
6. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.
*If using self-rising flour, decrease salt to 1 teaspoon.
NUTRITION FACTS: 1 Slice Calories 100 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 220mg; Carbohydrate 20g (Dietary Fiber 2g); Protein 3g
% DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6%
DIET EXCHANGES:; 1 1/2 Starch
Sunflower-Herb Whole Wheat Bread: Add 1 tablespoon dried basil leaves and 2 teaspoons dried thyme leaves with the salt. Stir in 1 cup unsalted sunflower nuts with the all-purpose flour.
This is as good as any restaurant fare.. if not better. We sometimes use boneless thigh meat.
1/2 cup all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
2 lbs. chicken breast, cut into strips
2 eggs, beaten
vegetable oil
1/3 cup honey
1/3 cup soy sauce
1 T. dry sherry
1 clove garlic, minced
1 tsp. fresh ginger, grated
Combine flour, salt, and pepper. Dip chicken strips in eggs, then coat with flour mixture.
Pour enough oil in a large skillet to equal 1/2 inch; turn heat to medium high. When oil is hot, add chicken strips and cook until golden brown.
Meanwhile, in a separate small saucepan, heat soy sauce, honey, sherry, garlic, and ginger.
When chicken strips have been removed from skillet, drain and dip into honey mixture; place on a baking sheet.
Bake strips at 250 degrees for 20 minutes; brush with remaining honey mixture after 10 minutes.
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