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A to Z Recipes
October 8, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I sure hope this finds you well. We are doing fine in the great state of Texas.
My community still struggles putting Ike behind us. The folks in Galveston and their county will never recover from Ike. Homes are completely washed away and many people are still missing. I know how truly blessed we were in my area and we pray daily for those who were less fortunate.
The current Monthly Theme topic is: Cooking on a
Shoestring. This is such a neat topic and I hope we get a bunch of recipes for those who are on a budget or cutting back on grocery expenses. You may visit the
Monthly Theme - Recipe Submissions section to read more about it. You'll find the link to use for sharing recipes here at
A to Z Recipes. Accept my thanks in advance.
Folks, we've got a stupendous issue today. There's something in each section to enjoy, including a letter from
Shirley in Bellingham, WA, about an idea for every reader to help fund these issues, and some great thought-provoking items from a few others. Of course, we have recipes! There's over
50 recipes in today's issue. Look at who did all the sharing today:
Treva, NC
Marilyn, Canton, OH
Mary H., Montreal, Canada
Jim E., WA State
Linda H., Rosharon, TX
Shirley I., Bellingham, WA
Jim D., WA State
Larry Holmes, Toronto, Canada
Marty B., Tell City, IN
Luanne, FL
Johnny, LA
Mary S., Nashville, TN
Jean, Syracuse, NY
Patricia, Charlevoix, MI
Leasa, IA
Jessica, Corfu, Greece
Nancy F., Sacramento CA
Chris M., NM
Dorie, IL
We'll see you here again on Sunday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
PS: 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 expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. There is no profit for me. I paid these expenses without assistance throughout many years, but with increased costs, your help would be greatly appreciated.
These kind folks sent a donation to help with the October bills:
(There are no new donations to report.)
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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Flu Time Coming
Choose your partners, one and all,
Aspirin, Advil, or Tylenol!
Now fling those covers with all you've got,
One minute cold, the next minute hot,
Circle right to the side of the bed,
Grab the tissues and Sudafed.
Back to the middle and don't goof off;
Hold your stomach and cough, cough, cough.
Forget about slippers, dash down the hall,
Toss your cookies in the shower stall.
Remember others on the brink;
Wash your hands; wash the sink.
Wipe the doorknob, light switch too,
By George, you've got it, you're doing the Flu!
Some like it cold, some like it hot;
If you like neither, get the shot.
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Point Of View
~Shared by Treva, NC
I've heard it said, "Don't go to bed
while hanging on to sorrow.
You may not have the chance to laugh
with those you love tomorrow.
You may not mean the words you speak
when anger takes its toll.
You may regret your actions
once you've lost your self control.
When you've lost your temper
and you've said some hurtful things,
think about the heartache that your actions sometime bring.
You'll never get those moments back,
such precious time to waste,
and all because of things you said
in anger and in haste.
So if you're loving someone
and your pride has settled in,
you may not ever have the chance to say to them again ...
"I love you and I miss you
and although we don't agree,
I'll try to see your point of view,
please do the same for me."
Author Unknown
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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How to peel an egg, without peeling it.....
~Shared by Marilyn, Canton, OH
This has to be one of THE coolest things I've ever seen! Watch the video I know I'm going to give it a try.
We have sent men to the moon and just now learning how to peel an egg... who would have thought it!
http://articles.mercola.com/sites/articles/archive/2008/07/24/how-to-peel-hard-boiled-eggs-without-peeling.aspx?source=nl
OR.....
Hard-boiled eggs can be annoying and time consuming to peel.
Here are instructions that show how easy it is to get the egg out without having to peel it!
Cover the eggs with water and boil on low for about 12 minutes
Cool the eggs by placing them in cold water with 1 teaspoon of baking soda and ice. The baking soda raises the pH level and reduces adherence. If you choose not to use baking soda, be sure to move the eggs into cold water with plenty of ice immediately after boiling
Crack the top of the egg and remove a small piece ~ Crack the bottom (wide end) of the egg and remove a small piece
Hold the egg in your hand and blow vigorously into the narrow end of the egg, which will expel it out the wide end
Doesn’t get much easier than that! Just be ready to catch it when it comes out…
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Cooking on a Shoestring
What we're looking for this month in our monthly theme topic is recipes that are easy on the pocketbook. Many of us have to budget our money in order to make ends meet. We'd like to share recipes that are tasty but inexpensive. So all of you on fixed incomes or with more meals to make than dollars to spend, let's share the recipe wealth. Please - send recipes -
not suggestions, for ways to save money on meals. This is for recipes only. If you have a suggestion for cutting costs, send it to the
Did You Know? section link. I can post those in the monthly theme issue. Your name and location for posting is required. Join in the fun by sharing your favorite economical recipes in our current
Monthly Theme topic of Cooking on a Shoestring.
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 Cooking on a Shoestring. We will collect them the remainder of this month and post them on the
second Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Cooking on a Shoestring
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Cooking on a Shoestring.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Cooking on a Shoestring has a deadline of October 31, 2008, and will be posted on November 9, 2008.
Please use this email link to submit a recipe for theme recipes: Cooking on a Shoestring
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members.
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 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 Deanna C. in Leander, Texas
5th Kamryn K. in Butler, Pennsylvania
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
10th Betty R. in Ft. McCoy, Florida
11th Gloria M. in Telford, Tennessee
13th Barry in Lethbridge, Alberta, Canada
14th Gene S. in Van, Texas
15th Allan N. in Isle of Palms, South Carolina
15th Kim H. in Redlands, California
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
19th Patricia G. in Soddy Daisy, Tennessee
21st Mary H. in Montreal, Canada
22nd Norma L. in Pataskala, Ohio
22nd Larry J. in Spring Hill, Tennessee
22nd Marvin S. in Yellville, Arkansas
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
25th Cassandra H., in Florence, Alabama
26th Helen S. in Rochester, Minnesota
28th Janelle in Oxford, Alabama
29th Kenneth in Webber, Kansas
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
30th Nancy A. in Delaware, Ohio
31st Patty Jo B. from Salt Lake City, Utah
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Fifteen reasons why men have 2 dogs and not 2 wives:
~Shared by Treva, NC
1. The later you are, the more excited your dogs are to see you.
2. Dogs don't notice if you call them by another dog's name.
3. Dogs like it if you leave a lot of things on the floor.
4. A dog's parents never visit.
5. Dogs agree that you have to raise your voice to get your point across.
6. Dogs like to do their snooping outside rather than in your wallet or desk.
7. You never have to wait for a dog; they're ready to go 24 hours a day.
8. Dogs find you amusing when you're drunk.
9. Dogs like to go hunting and fishing.
10. A dog will not wake you up at night to ask, 'If I died, would you get another dog?'
11. If a dog has babies, you can put an ad in the paper and give them away.
12. A dog will let you put a studded collar on it without calling you a pervert.
13. If a dog smells another dog on you, they don't get mad. They just think it's interesting.
14. Dogs like to ride in the back of a pickup truck.
And last, but not least:
15. If a dog leaves, it won't take half of your stuff.
Church Notice:
~Shared by Mary H., Montreal, Canada
The pastor would appreciate it if the ladies of the congregation would lend him their electric girdles for the pancake breakfast next Sunday.
Why Walking Is Important
~Shared by Jim E., WA State
Walking can add minutes to your life. This enables you at 85 years old to spend an additional five months in a nursing home at $7000 per month.
My grandpa started walking five miles a day when he was 60… Now he's 97 years old and we don't know where he is.
I like long walks, especially when they are taken by people who annoy me.
The only reason I would take up walking is so that I could hear heavy breathing again.
I have to walk early in the morning, before my brain figures out what I'm doing…
I joined a health club last year, spent about 400 bucks. Haven't lost a pound. Apparently you have to go there.
Every time I hear the dirty word 'exercise,' I wash my mouth out with chocolate.
I do have flabby thighs, but fortunately my stomach covers them.
The advantage of exercising every day is so when you die, they'll say, 'Well, she loo ks good doesn't she.'
If you are going to try cross-country skiing, start with a small country.
I know I got a lot of exercise the last few years... just getting over the hill.
We all get heavier as we get older, because there's a lot more information in our heads. That's my story and I'm sticking to it.
Every time I start thinking too much about how I look, I just find a Happy Hour and by the time I leave, I look just fine.
You could run this over to your friends, but it's easier to just e-mail it to them!
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Seattle, Washington
BLUE ONION BISTRO'S MACARONI & BLUE CHEESE WITH CHIVES
~Shared by Linda H., Rosharon, TX
This recipe comes from the Blue Onion Bistro located at 5801 Roosevelt Way NE, in Seattle, WA. It is their signature dish that was published in the March 2003 issue of Bob
Appétit Magazine.
1 lb uncooked spiral tube-shaped pasta
1 teaspoon olive oil
2 tablespoons butter
1/4 cup flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese, divided (Maytag or Danish)
Salt & freshly ground black pepper or tricolor pepper, to taste
1 dash cayenne, to taste (optional)
1 1/2 tablespoons minced fresh chives
Preheat oven to 350 degrees F; butter a 13x9x2-inch glass baking dish.
Cook the pasta according to package directions until tender but still firm to bite, stirring occasionally; drain and set aside (about 8 minutes).
While the pasta is cooking, in a large heavy saucepan over medium low heat, melt the olive oil and butter together; add the flour and, stirring constantly, cook for 1 minute (don't let it brown), then gradually whisk in the milk and cream. Simmer mixture until it slightly thickens, whisking occasionally, for 3 minutes.
Reduce the temperature to low, then gradually stir in the grated cheddar and 1 cup of the blue cheese and cook, stirring, until the cheese melts. Season to taste with salt, freshly ground pepper, and cayenne (if using).
Stir in the cooked pasta, making sure it's well-coated with the sauce. Pour mixture into the buttered baking dish, sprinkle with the reserved 1/2 cup crumbled blue cheese, and bake at 350 degrees F for 30 minutes. Sprinkle with the minced chives and serve.
Serving Size 1 (224g) Recipe makes 8 servings Per serving: Calories 655
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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(A letter from Shirley I. in Bellingham, WA, that was posted in the a2z
QT on Sunday, October 5.)
First Maggie, this is a wonderful issue and after reading it I hang my head in shame for not sending in a recipe or two. Please forgive me.
Second, I know your bill for this comes due this month and I got to thinking if everyone sent in one 25-cent piece that you could pay the bill and what are we out for so much joy and entertainment that might cost us 50c a year. Whee. Come on guys. This not too much even for those fringe people who take and never give back. Canadian money is just about par now so that is no biggie. I think this is a heck of an idea and I plan on sending mine off tomorrow in the snail mail. I just scotch tape it to a cardboard off an old cereal box or what ever, fold it over and tape it shut. I have gave this lots of thought and I know it will work for all of us to pitch in and help. Not just the QT members either. ALL A2Z members which is quite a few. I'm off my band box now so give it a thought. Let's show her we care.
Hugs,
Shirley
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
IMPOSSIBLE CHEESEBURGER PIE
~Shared by Jim D., WA State
The pie that does the impossible by making its own crust.
1 pound ground beef
1 1/2 cups chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
3/4 cup Bisquick baking mix
3 eggs
2 tomatoes, sliced
1 cup shredded Cheddar or process American cheese
Heat oven to 400°. Grease pie plate, 10 x 1 1/2 inches. Brown beef and onion; drain. Stir in salt and pepper. Spread in plate. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes.
6 to 8 servings.
High Altitude: Increase first bake time to 30 minutes.
HAM AND CHEESE ROULADE
~Shared by Larry Holmes, Toronto, Canada
1/3 cup butter
1/2 cup all-purpose flour
2 cups milk
1/8 teaspoon ground black pepper
6 large eggs, separated, at room temperature
1 package (8 ounces) thin-sliced American cheese (12 slices)
1/4 cup watercress leaves
6 ounces thin-sliced package ham (6 slices)
watercress sprigs (optional)
In a medium-size saucepan, melt butter over moderate heat. Stir in flour and cook until bubbly, about 1 minute. Remove the pan form the heat. Using a wire whisk, gradually stir in milk. Return to moderate heat; cook, stirring constantly until thickened, about 4 minutes. (Do not boil.) Remove pan from heat. Stir in pepper.
Preheat oven to 400 degrees F. In a small bowl, beat egg yolk lightly. Beat in a small amount of the milk mixture. Slowly stir the yolk mixture in to the remaining hot milk mixture and set it aside.
Grease a 15 1/2- x 10 1/2-inch jelly-roll pan. Line bottom with wax paper; grease and flour the paper. In a large bowl, using an electric mixer, beat egg whites until stiff but not dry, Fold the yolk mixture gently into the beaten whites. Spread into prepare pan. Bake until the surface is firm, 20 to 25 minutes. Maintain the oven temperature.
Cover the omelet with aluminum foil and invert it onto a large baking sheet, top side down. Peel off the wax paper. Arrange cheese slices evenly over the omelet, sprinkle watercress, and top with ham.
Starting from a short edge, roll up the omelet, using the foil to help lift it as it is rolled. Transfer the omelet, seam side down, to n oven safe serving platter. Place the platter in the oven until the roulade is heated through, 3 to 4 minutes. Garnish the roulade with watercress, if desired, and serve immediately.
Makes 6 servings.
BREAKFAST BACON PIE
~Shared by Treva, NC
2 cups Bisquick baking mix
1/2 teaspoon salt
1 pound bacon, fried, crumbled
1/3 cup chopped onions
2 cups shredded Swiss cheese
4 cups milk
8 eggs
1/4 teaspoon pepper
Grease two 10-inch pie plates. Sprinkle bacon, cheese, and onion evenly into the 2 dishes. Beat remaining ingredients until smooth and pour evenly into the dishes.
Bake both at 400 degrees for about 30 minutes or until tops are golden. Let plates stand for 5 minutes before cutting.
BROWN SUGAR STEAK
~Shared by Marty B., Tell City, IN
1 thick sirloin steak
Brown sugar
garlic salt
soy sauce
Place steak in a container the can be covered. Sprinkle generously with garlic salt, cover with 1/2 inch brown sugar. With a cooking fork, stab meat at 1/2" intervals, working garlic salt and brown sugar into meat. Pour on soy sauce. Turn meat over and repeat the process. Add enough soy sauce to completely cover the meat. Cover and refrigerate overnight. Cook over hot coals until just pink in the center. Slice into 1/4" slices and serve.
BROCCOLI ITALIANO
~Shared by Luanne, FL
This is a keeper. I used the small bag of broccoli and ate it 3 times. It holds good in the fridge and reheats well.
Ingredients:
1 (12-ounce) bag broccoli florets
2 teaspoons roasted garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese
1 tablespoon lemon juice
Directions:
Break broccoli into bite-size pieces, if preferred. Place in microwave-safe bowl. Stir in garlic, olive oil, salt, and pepper.
Cover and microwave on HIGH 4 minutes, stirring once, or until crisp-tender.
Stir in cheese and lemon juice. Serve.
NACHO BAKE
~Shared by Treva, NC
1 cup of taco sauce
1 pound ground meat (beef or turkey)
1 package taco seasoning mix
15 oz can of refried beans
12 oz bag of nacho chips
8 oz bag of Mexican-style cheese blend
3 cups of chunky salsa ("medium" heat)
1 cup sour cream
Preheat oven to 375 degrees. Fully cook ground meat and add taco seasoning in a small skillet. In a small saucepan combine taco sauce and refried beans; simmer for 10 minutes.
Place a single layer of nacho chips into a oven-safe pan at least 8x16 inches. Cover chips with bean mixture; then add another layer of chips. Then spread cheese over chips followed by ground meat.
Now pour salsa evenly over chips, cheese and meat. Place into the oven for 10 minutes. Take out and serve immediately with sour cream on the side.
HUMMINGBIRD CAKE
~Shared by Johnny, LA
3 cups plain flour
2 cups sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
3 eggs
Two thirds cup vegetable oil
2 tsp. vanilla
8 oz. can crushed pineapple
Two thirds cup pecans, chopped
3 bananas, mashed
Frosting:
8 oz. cream cheese, softened
One third cup butter
16 oz. confectioner's sugar
1 tsp. vanilla
One half cup pecans, chopped
Combine first 5 cake ingredients in a large bowl, add eggs and oil and mix, add vanilla, pineapple, nuts and bananas and mix well. Pour batter into 3 greased and floured 9-inch cake pans and bake for 25 - 30 minutes at 350 degrees. Allow cakes to cool completely before frosting. To prepare frosting, beat cream cheese and butter together, add sugar and vanilla and beat until fluffy. Spread between each layer of cake and along the top and sides. Sprinkle with chopped pecans
The Skinny: Use low fat cream cheese, your favorite egg and sugar substitutes and an equal amount of apple sauce in place of the vegetable oil.
GERMAN-STYLE BRATWURST
~Shared by Mary S., Nashville, TN
6 slices bacon
1 small onion -- chopped
1 clove garlic -- minced
1 32-ounce can sauerkraut -- rinsed then dried
2 medium potatoes -- peeled and sliced
1 cup water
1/2 cup dry white wine
OR
1/2 cup apple juice
1 tablespoon brown sugar
1 teaspoon instant chicken bouillon granules
1 teaspoon caraway seed
1 bay leaf
1 pound bratwurst (5 links)
1 large apple -- cored and sliced
In a large skillet cook bacon over medium-high heat until crisp. Crumble and set aside.
Reserve 2 tablespoons drippings in skillet. Cook onion and garlic in reserved drippings over medium heat until tender, stirring occasionally. Stir in sauerkraut, potatoes, water, white wine or apple juice, brown sugar, bouillon granules, caraway seed, and bay leaf. Add up to 1/2 cup more water, if necessary, to cover potatoes. Bring to boiling.
Score bratwurst; add to sauerkraut mixture and reduce heat. Cover and simmer for 20-30 minutes or until potatoes are just tender, stirring occasionally. Add the sliced apple; cover and cook for 5-10 minutes more or until apples are just tender. Remove bay leaf.
PUMPKIN DESSERT
~Shared by Treva, NC
1 (15 ounce) can pumpkin (not pumpkin pie mix)
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix or spice cake mix
1 stick butter, melted
1-1/2 cups chopped walnuts
Preheat oven to 350 ° F (175 ° C). Grease a 9x13 inch baking pan. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan. Sprinkle dry cake mix over the top, then drizzle with melted butter.
Top with walnuts. Bake at 350 ° F (175 ° C) for 1 hour to 1 hour 15 minutes or until a knife inserted near the center comes out clean.
JODI'S MEATLOAF
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Sauce: (In a pinch you can use the equivalent of BBQ sauce) But this sauce is great!
1/2 cup catsup
1/3 cup brown sugar-firmly packed
1 & 1/2 tsp. prepared mustard
2 Tablespoons cider vinegar
1/2 tsp. ground nutmeg
Meatloaf:
2 lbs. ground beef
2 eggs
1 cup crushed cornflakes or other unsweetened cereal
2 tsp. salt
1/2 tsp. pepper
2 Tablespoons minced Parsley
1 onion-chopped
Mix meatloaf and half the sauce together. Shape into a large loaf baking pan. Bake at 350 degrees for about 1 hour. After 40 minutes, spoon remaining sauce over the loaf. Baking is continued until loaf is as brown as desired. This doesn't hold it's shape very well but is very good.!!!!
SPAM JELL-O
~Shared by Patricia, Charlevoix, MI
Couldn't resist sending this one!
1 large box lemon or lime Jell-O
1 large can Spam
1 medium onion, chopped
1/2 cup boiling water
1/2 cup ice cold water
1/2 cup mayonnaise
1/2 cup sour cream
1/2 bell pepper, chopped
4 hard boiled eggs, peeled and chopped
1/4 cup relish; pickle, corn, etc.
2 stalks celery, finely chopped
Tabasco to taste
Dissolve Jell-O in boiling water. Add cold water, mayonnaise and sour cream to Jell-O.
Chop Spam; add to Jell-O with remaining ingredients. Chill until firm.
Makes 6 to 8 servings.
SPANISH RICE WITH GROUND BEEF
~Shared by Treva, NC
1 pound ground beef
1 chopped onion
5 slices cooked bacon cut up
2 cups cooked rice
1 can (15 oz size) stewed tomatoes
Worcestershire to taste
1 cup shredded Mexi-blend cheese
Brown beef, onion, and cut up bacon. Drain. Mix beef mix, cooked rice, tomatoes with juice and a dash of
Worcestershire sauce.
Stir and pour into a greased 2 qt casserole. Top with shredded Mexi-blend cheese. Bake @ 350 for 30 minutes.
Serves 6
MEAT AND POTATO PIE
~Shared by Linda H., Rosharon, TX
An easy twist on a shepherd's pie. Layer the meat, potatoes and veggies in a pie plate, and dinner's on the table in no time!
Makes: 6 servings
1 lb extra-lean (at least 90%) ground beef
1/2 cup Progresso® plain bread crumbs
1/3 cup ketchup
3/4 teaspoon salt
1 cup Green Giant® frozen mixed vegetables
1 3/4 cups water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/4 cup milk
2 cups plain mashed potato mix (dry)
1 tablespoon chopped fresh chives, if desired
Heat oven to 375°F. In medium bowl, mix beef, bread crumbs, ketchup and 1/2 teaspoon of the salt. Press mixture in bottom and up sides of ungreased 9-inch pie pan. Bake 10 minutes.
Meanwhile, in 2-quart saucepan, mix frozen mixed vegetables, water, remaining 1/4 teaspoon salt, garlic powder and onion powder. Heat to boiling. Remove from heat. With fork, stir in milk and mashed potato mix (dry) until potatoes are of desired consistency.
Remove beef crust from oven; pour off any drippings. Spoon potato mixture evenly into partially baked crust. Bake 10 to 15 minutes longer or until hot. Sprinkle with chopped chives.
To make Cheesy Meat and Potato Pie, sprinkle the pie with 1 cup of shredded Cheddar cheese just before the last 5 minutes of bake time.
Source: Pillsbury.com
PINEAPPLE LUSH CAKE
~Shared by Leasa, IA
Leasa owns Leasa's
Creations, a fabulous catering business in Holstein, IA.
This is the cake I made from Mom's recipe.
1 round Angel food cake
1 - 8oz container Cool Whip
1 - 20 can crushed pineapple with juice (don't drain)
1 - 3.4 oz pkg Instant vanilla pudding
Coconut to taste
Slice angel food cake into 3 layers. Mix together pudding, Cool Whip, pineapple with juice and a handful of coconut. Put filling in between layers and finish with filling on top of cake. No need to "frost" the sides. Chill several hours. Slice with electric knife and garnish with a maraschino cherry.
Source: Mom
BLACK WALNUT CARAMELS
~Shared by Treva, NC
2 cups sugar
2 cups white corn syrup
1/2 cup butter
1/2 cup black walnuts, chopped
1 tsp. vanilla
pinch of salt
2 cups evaporated milk
Choose a heavy pan for cooking.
Stirring occasionally boil sugar, salt and syrup to 245 degrees. Add butter then add milk gradually so the mixture does not stop boiling at any time. Cook rapidly to firm ball stage. Stir constantly as the mixture becomes very thick and sticks easily. Add the vanilla and nuts and pour into a buttered pan.
Cool thoroughly before cutting. Turn onto a buttered board and cut with a heavy knife.
EGGPLANT MEATBALLS
~Shared by Jessica, Corfu, Greece
2 large eggplants
2 cups Italian bread crumbs
1/4 cup chopped parsley
3 cloves garlic, minced
OR
1 teaspoon garlic powder
2 eggs
1 1/2 cup grated Parmesan cheese
olive oil for frying
Wash eggplant, cut off ends, peel, then slice into quarters and boil in salted water until soft. Place in colander to drain and cool. Once cooled, remove most water from eggplant by carefully squeezing.
In large bowl, combine eggplant with remaining ingredients. Mix well and more bread crumbs as needed until you can form into one-inch balls. Roll in bread crumbs and fry in olive oil until very brown.
Source: cdkitchen
CHICKEN SALAD WONTON CUPS
~Shared by Nancy F., Sacramento CA
Ingredients:
36 wonton wrappers
2 cups diced, cooked chicken
1/2 cup chopped pecans
1/2 cup chopped scallions
1/3 cup shredded carrot
1/3 cup finely diced celery
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/4 cup chopped parsley
Instructions:
Preheat oven to 350 degrees F. Spray one side of each wonton wrapper with no stick cooking spray. Press wonton wrappers, coated side down into miniature muffin cups.
Bake for 10 to 12 minutes until golden brown. Remove from pans; cool.
In a medium bowl, combine chicken, pecans, scallions, carrot and celery. Stir in oil, vinegar and thyme. Spoon chicken mixture into wonton cups. Sprinkle with parsley.
Makes 36 appetizers.
Source: Crisco
ONION PIE
~Shared by Treva, NC
9-inch pie crust
3 tablespoons butter or margarine
1 tablespoon oil
4 large sweet onions, thinly sliced
2 eggs, beaten
1 cup light cream
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Pinch of nutmeg
1 cup grated Swiss cheese
Chopped parsley
Preheat oven to 375 F. Partially bake the pie crust. In a skillet, heat butter and oil. Sauté onions until golden brown. In a bowl, combine eggs, cream, flour, salt, pepper, and nutmeg; mix well. Add onions and half of the cheese. Pour into prepared crust. Sprinkle with remaining cheese. Bake for 25 to 30 minutes or until golden brown. Garnish with parsley.
Makes 8 servings.
SALISBURY STEAK – TNT
~Shared by Chris M., NM
2 eggs
6 Tbl. crushed Ritz crackers
1 Tbl. fine chopped dry onion
salt & pepper to taste
1 1/2 lb. lean ground beef
2 cans sliced mushroom caps, drained
3 1/2 Tbl. butter
3 – 6 Tbl. flour – depends on liquid still in pan after sautéing
3/4 - whole can beef broth
1 pkg. mushroom or brown gravy mix, made into gravy
hot mashed potatoes
In a med. bowl, combine the eggs, cracker crumbs, onion, salt & pepper. Add ground beef and mix well. Shape into patties. In a large skillet, cook the patties for 4 – 5 minutes on each side or until browned; drain. Remove to a platter and keep warm. In the same skillet, sauté mushrooms in butter for 2 minutes. Stir in the flour and blend well. Add the broth, a little at a time; cook and stir until smooth and thickened. Add the mushroom gravy to broth mixture and blend. Return the patties to the gravy and cook, uncovered, over low heat for 10 minutes, or until done, stirring occasionally. Serve with mashed potatoes. You can make as much gravy as you want with this. I have made quite a bit for this in the past and it is good!
BLACK DEVILS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 1/2 C. flour
1/2 t. baking powder
1/2 t. baking soda
1/4 C. unsweetened cocoa powder
1 C. sugar
1/2 t. salt
1 C. water
1 t. vanilla extract
6 T. oil
Filling:
4 oz. cream cheese softened
2 T. beaten egg
6 T. sugar
1/2 C. semi sweet chocolate chips
In a bowl, combine flour, baking powder, baking soda, cocoa, sugar and salt. In another bowl,
combine water, vanilla and oil. Pour liquid ingredients into dry ingredients, stir well. Line muffin pans with cupcake liners. Spoon 2 tablespoons batter into each cup. Combine the cream cheese, egg, sugar and chocolate chips. Spoon 1 tablespoon filling in center of each cup. Bake at 350 for 20 minutes until toothpick comes out clean from the batter portion of the cake. Remove cupcakes from pan. Cool on rack immediately.
BUTTERMILK PIE
~Shared by Treva, NC
This pie is a traditional Southern treat -- and very sweet. I've added alternate measurements for those of you who prefer a version that's not as sweet.
3 eggs (or 4 eggs for less sweet version)
1 cup sugar
2 tablespoons flour, plus a little for dusting
1/2 cup melted butter
1 cup buttermilk (or 1 1/2 cups buttermilk for less sweet version)
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell
Preheat oven to 325 degrees.
Beat eggs slightly and add sugar and flour. Then add melted butter and mix well. Add buttermilk and vanilla and mix.
Dust the unbaked pie shell with a little bit of flour. Pour batter into shell, and then sprinkle a little more flour on top.
Bake at 325 degrees until the custard is set, approximately 1 hour.
BAKED POTATO CAKES
~Shared by Larry Holmes, Toronto, Canada
3 tablespoons olive oil, divided
1 clove garlic, finely chopped
2 large baking potatoes, round in shape (about 1 pound)
1 tablespoon chopped fresh thyme (or 1 teaspoon died thyme leaves, crumbled)
t tablespoon grated Parmesan cheese
ground black pepper
thyme sprigs (optional)
Preheat oven to 450 degrees F. Generously brush a large baking sheet with 1 1/2 tablespoons oil. In a small saucepan, heat the remaining 1 1/2 tablespoons oil over moderate heat. Add garlic and sauté until just golden, about 1 minutes. Remove the pan form the heat.
Peel potatoes and cut them crosswise into very thin (1/8 inch) slices. Divide the slices into 8 equal portions. For each potato cake, arrange the slices overlapping in a circular pattern about 4 inches in diameter on the baking sheet, making a total of 8 cakes.
Brush the cakes with garlic oil. Sprinkle with thyme, Parmesan cheese and pepper. Bake the cakes until tender and lightly browned, 15 to 20 minutes, pressing several times during baking with a spatula so the slices stick together. Garnish with thyme, if desired and serve.
Serves four.
HOT MOCHA MIX
~Shared by Marty B., Tell City, IN
2 c. sugar
2 c. instant non-fat dry milk
2 c. coffee creamer
1/2 c. instant coffee
Combine all ingredients, mix well, store in tightly closed jar. To serve: use 2 Tbs. dry mix per cup. Add boiling water and stir well.
About 50 servings.
MINI COFFEE CAKES
~Shared by Treva, NC
SERVINGS 12
PREP 10 min.
COOK 20 min.
TOTAL 30 min.
1/3 cup butter, softened
1/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1 tablespoon baking powder
1/4 teaspoon salt
1-1/4 cups milk
1/2 cup chopped walnuts
TOPPING:
1/2 cup chopped walnuts
1/3 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon ground cinnamon
In a large mixing bowl, cream butter and sugar. Beat in egg. combine flour, pudding mix, baking powder and salt; add to the creamed mixture alternately with milk. Beat until blended. Stir in walnuts. Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Yield: about 1 dozen
Nutrition Facts One serving: (1 each) Calories: 273 Fat: 14 g Saturated Fat: 5 g Cholesterol: 40 mg Sodium: 354 mg Carbohydrate: 32 g Fiber: 1 g Protein: 6 g
Source: Quick Cooking
CAJUN RIBLETS
~Shared by Johnny, LA
These quick and easy rib tips are loaded with delicious flavor and make a great appetizer or meal.
INGREDIENTS:
2 pounds pork rib tips (rib strips)
3/4 cup brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons Cajun seasoning
2 tablespoons garlic powder
1 tablespoon black pepper
PREPARATION:
Trim rib tips of excess fat. Rub with Worcestershire sauce. Combine brown sugar, Cajun seasoning, garlic powder, black pepper and sprinkle evenly over ribs. Place on medium hot grill and sear. Move to indirect heat and continue grilling for 30 minutes or until done.
ZINGY LEMON CHICKEN PASTA
~Shared by Mary S., Nashville, TN
8 ounces Radiatore, Elbow Macaroni, or other medium pasta shape -- uncooked
4 chicken breast halves (about 1 1/4 pounds) -- boned, skinned, cut into 3/4-inch pieces
5 green onions -- sliced
1 large clove garlic -- minced
1 tablespoon butter or margarine
1 tablespoon vegetable oil
OR
1 tablespoon olive oil
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 1/3 cups chicken broth
2/3 cup skim milk
2 teaspoons prepared mustard
1/4 cup freshly squeezed lemon juice
TOPPING
1/4 cup chopped almonds
1/4 teaspoon paprika (optional) -- paprika
2 tablespoons chopped chives
OR
2 tablespoons scallions
Prepare pasta according to package directions; drain. Heat butter or margarine and oil in a skillet. Add chicken pieces, green onions and garlic, and sauté until chicken is just firm and cooked through, about 10 minutes. Toss with cooked pasta and set aside.
Combine flour, salt, pepper and cayenne in a saucepan; gradually add chicken broth and skim milk, stirring with a wire whisk until smooth. Place over medium heat and cook, stirring constantly, until thickened. Add mustard and lemon juice. Allow to cool.
Add sauce to chicken-pasta mixture. Put into a 2 1/2-quart casserole dish. Sprinkle almonds and chopped chives over and bake at 375ºF for 10 minutes or until heated through.
GLAZED FRUIT TURNOVERS
~Shared by Treva, NC
Prep: 25 minutes
Bake: 15 minutes
Ingredients
1 cup chopped, peeled apple or pear
2 tablespoons raisins or snipped apricots
1 tablespoon granulated sugar
1 teaspoon all-purpose flour
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
Dash ground nutmeg
3 sheets frozen phyllo dough (17x12-inch rectangles), thawed
Nonstick cooking spray
1/4 cup sifted powdered sugar
1 teaspoon fat-free milk
Directions
1. For filling, in a small mixing bowl combine apple or pear, raisins or apricots, granulated sugar, flour, lemon juice, cinnamon, and nutmeg. Set aside. Unfold phyllo dough. Place one sheet of phyllo dough on a cutting board. Spray with nonstick spray. Repeat layering and spraying remaining phyllo, keeping phyllo covered with a damp cloth, and removing only one sheet at a time. Using a sharp knife, cut the stack lengthwise into 4 strips.
2. For each turnover, spoon about one-fourth of the filling about 1 inch from the end of each strip. Fold the end over the filling at a 45 angle. Continue folding to form a triangle that encloses the filling, using the entire strip. Repeat with remaining strips of phyllo and filling. Spray tops with nonstick cooking spray.
3. Spray a baking sheet with nonstick cooking spray. Place triangles on the baking sheet. Bake in a 350 degree F oven about 15 minutes or until golden.
4. For glaze, in a small bowl combine powdered sugar and milk. Drizzle over warm turnovers. Serve warm or cool. Makes 4 servings.
Nutrition Facts
Nutrition facts per serving: Servings Per Recipe 4 servings
Calories 120 Total Fat (g) 2 Saturated Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 71 Carbohydrate (g) 26 Fiber (g) 1 Protein (g) 1
*Percent Daily Values are base on a 2,000 calorie diet
TEXAS SIZZLERS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Always a dynamite choice!
Prep: 1 hour, 20 minutes
Cook: 4 minutes
Servings: 24 appetizers
1-1/2 lbs. beef flank or sirloin steak
1/2 cup prepared salsa
12 whole, fresh jalapeno peppers, halved lengthwise and seeded
1/4 cup herbed cream cheese
--toothpicks
Slice steak into 1/4-inch thick strips, approximately 4 inches long. Cut across the grain, holding knife at an angle.
Marinate beef strips in salsa for one hour.
Fill each jalapeno half with 1/2-tsp. cream cheese.
Wrap filled jalapeno's with one steak strip covering cream cheese as you wrap. Fasten steak ends with toothpick.
Grill or broil 4 inches from heat for 4 minutes, turning after 2 minutes.
Do not overcook.
Wear latex gloves while working with jalapeno peppers.
JAMAICAN JERK CHICKEN SALAD
~Shared by Patricia, Charlevoix, MI
1/2 cup prepared or purchased honey-mustard dressing
1 teaspoon finely grated lime zest
4 chicken breast halves without skin, boneless
1 tablespoon Jamaican jerk seasoning
2 large fresh mangoes
10 to 12 cups mixed greens
Stir together honey-mustard dressing and lime zest. Cover and chill dressing while preparing chicken.
Rinse chicken and pat dry; sprinkle with the jerk seasoning In a large skillet cook the seasoned chicken in hot oil over medium-high heat about 6 minutes on each side until browned and no longer pink.
Thinly slice each chicken breast.
Arrange warm chicken and mango atop greens on four plates; drizzle with the honey-mustard dressing.
Serves 4.
MUSTARD POTATOES AU GRATIN
~Shared by Treva, NC
These rich and creamy potatoes taste great with a variety of meats.
SERVINGS 12
CATEGORY Side Dish
METHOD Baked
PREP 15 min.
COOK 55 min.
TOTAL 70 min.
INGREDIENTS
1/3 cup finely chopped green onions
3 tablespoons butter or margarine, divided
2 cups whipping cream
1/2 cup Dijon mustard
1 cup (4 ounces) shredded Swiss or Gruyere cheese, divided
8 medium potatoes, peeled and thinly sliced
DIRECTIONS
In a small saucepan, cook onions in 1 tablespoon butter for 2 minutes or until tender. Stir in the cream, mustard and remaining butter. Bring to a boil. Reduce hear; simmer, uncovered, for 5 minutes. Reduce heat to low; stir in half of the cheese until melted. Remove from the heat. In a greased shallow 2-1/2-qt. baking dish, layer a third of the potatoes; top with a third of the sauce. Repeat layers twice; sprinkle with remaining cheese. Bake, uncovered, at 400° for 30 minutes. Cover and bake 25-30 minute longer or until potatoes are tender. Let stand for 5 minutes before serving.
Yield: 12 servings.
Nutrition facts not available
Source: Taste of Home's Holiday & Celebrations Cookbook
TOMATO AND ARTICHOKE PASTA
~Shared by Linda H., Rosharon, TX
This is a quick sauce that goes great with either fresh or box pasta. The best part is that most of this can come out of a well stocked pantry 30 min before you need to eat.
1 28 oz. can whole, peeled tomatoes (drained from liquid and chopped)
1 medium onion (diced)
8 marinated artichoke quarters (diced)
4 garlic cloves (minced)
1 tbsp. dried oregano
1 tbsp. dried basil, or about five leaves of fresh chopped basil
1/2 tsp. red pepper flakes
1 tbsp. vodka (optional)
1/2 cup Parmesan cheese
1/4 cup heavy cream
1/4 cup olive oil
1 cup pasta water
Salt
Pepper
In large pot, boil water and cook pasta. (Note: if you cook pasta completely before beginning sauce, reserve one cup of the starchy pasta water)
In a large pan over medium-high heat, add the oil. Once the oil begins to shimmer, add the red pepper flakes and allow them to cook for 1 to 2 minutes until the oil has a subtle orange hue. Add the onions and artichokes, lightly salt them and let cook for about 4 minutes until the onions to become slightly translucent as they cook.
Add the tomatoes and cook for about 3 minutes. Add the garlic and cook for another 4 minutes.
Add the cracker pepper, basil and oregano, stir and continue to cook for another 2 minutes.
Add the vodka and stir in. After adding, let it cook for 1 minute.
Turn down the heat to medium-low. Add the cream.
Once the pasta is cooking or is near ready, add the Parmesan cheese to the sauce. Let it to melt into the mixture, Turn up the heat to medium and stir vigorously if needed.
Add the cooked pasta to the pan with the finished sauce. Add about a cup of the reserved pasta water. Turn off the heat. Toss the pasta to coat and let sit for about 1 minute. Serve. Enjoy!
Source: www.grouprecipes.com
SHELL-SHOCKED CHICKEN SALAD
~Shared by Johnny, LA
1 teaspoon olive or corn oil
1 (12-ounce) package macaroni shells or spirals
1 (10-ounce) can chicken breast in spring water, drained and separated into bite-size pieces
2 stalks celery, diced
1 small onion, chopped fine
4 - 5 heaping tablespoons of mayonnaise (or more)
Salt & Pepper to taste
Preparation
In a large saucepan, bring 8 cups water to a boil. Add oil and macaroni; cook until tender, according to package directions. Remove from heat and drain. In a large mixing bowl or serving dish, combine macaroni, chicken, celery, onion, 4 to 5 heaping tablespoons mayonnaise, and salt and pepper. (More mayonnaise may be added if desired.)
Serve on a bed of lettuce with wheat crackers or pita bread.
Yield: 4 to 6 servings
HOMEMADE SMOKED SUMMER SAUSAGE
~Shared by Treva, NC
2 lbs. Hamburger
2 Tbsp. Morton Tender Quick meat tenderizer
1/4 tsp. onion powder, or to taste
1/8 tsp. garlic powder, or to taste
Pepper, to taste
1 tsp. mustard seeds
1 1/2 tsp. liquid smoke
1 cup water
Mix all. Make into rolls and wrap in plastic wrap.
Refrigerate for 24 hours.
Unwrap and bake at 300° for 1 hour.
This recipe can be frozen for later.
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LOW-CAL TOMATO SALAD DRESSING
~Shared by Luanne, FL
This is a pretty good dressing for any vegetables salad. Making it with V-8 juice gives it extra good flavor.
1/2 cup tomato juice
2 scallions, minced
1 Tbs lemon juice
1 tsp parsley
1/2 tsp Worcestershire Sauce
dash Tabasco
1/4 tsp salt
pepper to tatse.
Combine and chill before using.
WOK-SEARED CHICKEN & VEGETABLES
(Kadhai murghi)
~Shared by Treva, NC
This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result. The cooking happens quickly, so it’s a good idea to measure out and prepare all the ingredients in the recipe before you fire up the wok. Enjoy the smoky aromas that emanate from the pan and the combination of spices that titillate the taste buds.
Makes 4 servings, 1 & 1/4 cups each
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon cornstarch
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
3 tablespoons canola oil, divided
2 large carrots, cut into 1/4-inch-thick slices
1 large green bell pepper, cut into 1-inch cubes
1 small red onion, cut into 1/2-inch cubes
4 large cloves garlic, thinly sliced
3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
1 tablespoon lime juice
1/2 cup firmly packed fresh mint leaves, finely chopped
1. Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.
2. Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.
3. Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.
NUTRITION INFORMATION: Per serving:
271 calories; 14 g fat (2 g sat, 7 g mono); 63 mg cholesterol; 13 g carbohydrate; 25 g protein; 4 g fiber; 524 mg sodium; 514 mg potassium.
Nutrition bonus: Vitamin A (140% daily value), Vitamin C (70% dv), Iron (20% dv), Fiber (16% dv), Potassium (15% dv).
1 Carbohydrate Serving
Exchanges: 1 vegetable, 3 lean meat, 1 & 1/2 fat
BLACK BEAN DIP
~Shared by Jim D., WA State
This lively dip can be made in minutes. Serve with baked tortilla chips.
SERVES: 10
PREP TIME: 10 minutes
TOTAL TIME: 10 minutes
LEVEL: Easy
Ingredients
1 19-ounce or 15-ounce can black beans, rinsed
1/2 cup prepared salsa, hot or mild
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
Salt and freshly ground pepper, to taste
Directions
1. Combine black beans, salsa, lime juice, cilantro and cumin in a food processor. Process until smooth. Season with salt and pepper.
Nutrition Information
Per tablespoon
Calories: 17
Carbohydrates: 3g
Fat: 0g
Saturated Fat: 0g
Monounsaturated Fat: 0g
Protein: 1g
Cholesterol: 0mg
Dietary Fiber: 1g
Potassium: 2mg
Sodium: 53mg
MAKE AHEAD TIP:
Cover and refrigerate for up to 2 days.
Source: EatingWell.com
Click if you have a submission for the Heart Healthy Recipe
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MARINATED STEAK KABOBS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/4 cup lite soy sauce
- 1 tablespoon honey
- 2 tablespoons dry sherry
- 1 teaspoon orange zest
- 1 tablespoon canola oil
- 1 pound sirloin steak, trimmed of any fat and cut into 1-1/2- inch cubes
- 1 large green pepper, seeded and cut into 1-inch squares
- 1 large red pepper, seeded and cut into 1-inch squares
DIRECTIONS
Combine the soy sauce, honey, sherry, zest, and oil in a zippered plastic bag. Add the beef and close the bag. Refrigerate for 2 hours or overnight.
Drain marinade. Soak wooden skewers in a pan of warm water for 30 minutes. Thread the steak and peppers alternately onto skewers.
Prepare an oven broiler or an outdoor grill with the rack set 4 inches from the heat source. Grill on each side over medium heat for a total of about 10 minutes, or until desired degree of doneness.
Nutritional Information Per Serving (4 ounces meat):
Calories: 194, Fat: 7 g, Cholesterol: 64 mg, Sodium: 354 mg,
Carbohydrate: 9 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 23 g
Diabetic Exchanges: 3 Lean Meat, 2 Vegetable
Source: "The Diabetes Food and Nutrition Bible" by Hope Warshaw
OLD-FASHIONED BARBECUED SIRLOIN
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 tablespoon chili powder
- 2 teaspoons minced ginger
- 2 garlic cloves, minced
- 1 small onion, minced
- 1/3 cup lemon juice
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 pounds boneless top sirloin steak, well trimmed
DIRECTIONS
Combine all marinade ingredients, then add the sirloin and marinate in the refrigerator overnight. Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium.
Grill the sirloin, turning once, according to the following guidelines: 15-20 minutes for rare, 25-30 minutes for medium, or 35-40 minutes for well done. Carve into thin slices to serve.
Nutritional Information Per Serving (3-4 ounces):
Calories: 227, Fat: 10 g, Cholesterol: 87 mg,
Sodium: 77 mg, Carbohydrate: 3 g, Dietary
Fiber: 1 g, Sugars: 1 g, Protein: 30 g
Diabetic Exchanges: 4 Lean Meat
Source: "200 Healthy Recipes in 30 Minutes or Less!"
MEDITERRANEAN TUNA MELTS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 12-ounce can water-packed chunk-light
or albacore tuna, drained
- 1 cup canned artichoke hearts, drained and chopped
- 1/3 cup chopped red onion
- 1/2 cup nonfat or light mayonnaise
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 4 whole-wheat or oat-bran English muffins, split and toasted
- 1/3 cup grated Parmesan cheese
DIRECTIONS
Combine the tuna, artichoke hearts, onion, mayonnaise, Italian seasoning, and pepper in a medium-sized bowl and stir to mix well. Add a little more mayonnaise if the mixture seems too dry.
Arrange the English muffins on a baking sheet, split side up. Spread about 1/4 cup of the tuna mixture over each piece and place under a preheated broiler for 2 to 3 minutes, until the tuna is heated through. Top each muffin half with 2 teaspoons of the cheese and broil for another minute or two, until the tops are lightly browned. Serve hot.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 310, Carbohydrate: 36 g, Cholesterol: 36 mg,
Fat: 4.6 g, Saturated Fat: 2 g, Fiber: 7.1 g,
Protein: 31 g, Sodium: 991 mg, Calcium: 316 mg
Diabetic Exchanges: 2 Starch, 3 Lean Meat, 1/2 Vegetable
Source: "The Complete Diabetes Prevention Plan"
Click if you have a submission for the Diabetic Choices Recipe
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OVEN BAKED GERMAN APPLE PANCAKE
~Shared by Jim D., WA State
Ingredients:
3/4 cup all-purpose flour
3/4 cup milk, skim is OK
3 eggs
pinch of nutmeg
4 tablespoons butter
2 large Granny Smith apples, sliced thin
powdered sugar to taste
syrup
Preparation:
Preheat oven to 425.
Combine flour, milk, eggs and nutmeg. Beat lightly and leave batter a little lumpy.
Divide butter and melt in two 9-inch pie pans.
When very hot, pour batter equally in each pie pan.
Top with sliced apples and bake 15-18 minutes or until golden brown.
Sprinkle with powdered sugar and serve with your favorite syrup.
Serves two.
CRAB AND APPLE COLESLAW
~Shared by Mary S., Nashville, TN
2/3 cup mayonnaise
1 tablespoon rice vinegar
1 tablespoon sugar
2 tablespoons heavy cream
1 lemon, juice of
salt and pepper to taste
1/2 head green cabbage, coarsely grated
1/3 cup carrot, grated
1/3 cup red bell pepper, thinly sliced
1 green apple, not peeled, diced
1/2 pound cooked crab meat or use imitation crab
1/2 red apple, thinly sliced
In a large bowl, combine mayonnaise, vinegar, sugar, cream, lemon, salt, and pepper. Add cabbage, carrot, bell pepper, green apple and toss. Next, add half of the crab meat and toss gently. Place portion on plate, and top with remaining crab. Garnish with apple slices.
Serves 2
BAKED NOODLES RICOTTA
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
For 1:
1/2 cup cooked noodles
1 1/2 tsp. melted butter
1/4 cup ricotta
1/2 egg, beaten
dash garlic powder, optional
salt and pepper
2 tbs. grated Parmesan cheese
For 2:
1 cup cooked noodles
1 tbs. melted butter
1/2 cup ricotta
1 egg, beaten
dash garlic powder, optional
salt and pepper
1/4 cup grated Parmesan cheese
Combine all ingredients in a mixing bowl. Stir until blended. Place in 1 or 2 buttered ramekins. If desired, sprinkle with additional Parmesan cheese. Bake in a 350 oven for 20 minutes, or until hot and bubbly.
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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GARLIC CHICKEN
This recipe from one of my Allrecipes cookbook has become a staple in my cooking repertoire. It is versatile and goes well with many side dishes including pasta.
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 55 Minutes
Yields: 4 servings
"Submerge chicken in a strong garlic-olive oil infusion, then coat with Parmesan and bread crumbs for a quick and sublime baked chicken."
INGREDIENTS:
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Source: AllRecipes cookbook
FANTASTIC CHEESE BALL
This is a really good cheese ball. Simple and quick to put together, you can dress it up or down, depending upon your gathering. Just remember to make it ahead of time.
3 ounces blue cheese, at room temperature
2 3-ounce jars Old English processed cheese spread, at room temperature
12 ounces cream cheese (regular, not whipped), at room temperature
2 tablespoons grated white onion (fresh, not dehydrated)
1 tablespoon plus 1 teaspoon Worcestershire sauce
3/4 cup finely chopped fresh parsley, divided
1 cup finely chopped pecans
Mix together the softened cheeses, add the grated onion, Worcestershire sauce and 1/2 cup of the parsley. Knead everything together until thoroughly combined. Cover and chill in the refrigerator for 30 minutes.
Mix the remaining 1/4 cup of parsley with the chopped pecans and spread evenly on a flat surface. Mold the cheese into whatever shape you desire -- ball, loaf, log -- and press it into the chopped pecan mixture, coating evenly on all sides. Cover and refrigerate at least overnight.
ALMOND-PECAN CRESCENTS
For maximum flavor, toast the pecans. You can freeze the extra almond paste for up to 2 months.
1/4 cup almond paste
1 egg, separated
8 oz. pkg. refrigerated crescent dinner rolls
1/4 cup toasted chopped pecans
Heat oven to 375. Beat almond paste and egg white until smooth. Unroll dough. Spread each crescent with 2 tsp. almond mixture. Sprinkle with pecans. Roll up according to package directions and place on ungreased cookie sheet. Mix egg yolk with 1 teaspoon water and brush tops of rolls. Bake according to package directions.
Makes 8.
Source: Ladies' Home Journal, March 1990
MICROWAVE CREAMY BEEF NOODLES
1 lb. ground beef
1 sm. onion, chopped
1 can cream of mushroom soup
1 tbsp. parsley flakes
4 oz. can mushroom pieces, drained
4 cups (about 5 oz.) uncooked noodles
2-1/2 cups water
1-1/2 tsp. mustard
Crumble ground beef into a 2-quart glass casserole. Add onion. Microwave uncovered 5 to 6
minutes or until meat is set. Drain fat; stir to break meat into pieces. Add remaining ingredients; mix to combine. Microwave covered 12 to 14
minutes or until noodles are just about tender, stirring 2 or 3 times. Let stand two to fiveminutes.
Makes four or five servings.
ENCHILADAS SUIZAS
These easy Enchiladas Suizas ("Swiss" because they're made with a cream sauce) just need a salad on the side and dinner is done.
1 cup(s) milk
2 tablespoon(s) flour
1/2 cup(s) bottled salsa verde
8 tablespoon(s) (additional) salsa verde
8 6-inch corn tortillas
1/2 pound(s) Monterey Jack cheese, shredded
6 ounce(s) deli chicken (or roast turkey), shredded
In medium bowl, whisk milk into flour; stir in 1/2 cup salsa verde. Dip corn tortillas, one at a time, into salsa-milk mixture. Sprinkle cheese and chicken (or turkey) over tortillas. Spread 1 tablespoon plain salsa verde over each tortilla and roll up.
Arrange tortillas, seam side down, in one layer in buttered 11 x 7-inch glass baking dish. Pour remaining salsa-milk mixture over tortillas.
Bake in preheated 350-degree F oven 30 minutes, or until piping hot. (The rolls may unravel slightly during baking: do not worry-they still taste muy bueno.)
Serves 4
Calories 450
Total Fat 23g
Source: Redbook Magazine
MEXICAN RICE
This Mexican rice is made with rice, onion, green bell pepper, garlic, tomatoes, and spices.
INGREDIENTS:
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 large clove garlic, minced
2 teaspoons canola oil
1 cup long-grain rice
1 can (about 15 ounces) diced tomatoes with liquid
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 cups beef broth
PREPARATION:
In a heavy skillet sauté onion, green bell pepper and garlic until onion is softened. Add rice to skillet and cook over medium-high heat until rice has browned. Add tomatoes, chili powder, salt, and beef broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.
Serves 6.
GRACELAND OATMEAL MEATLOAF
2 green peppers diced
2 medium onions diced
2 large eggs, lightly beaten
2 pounds ground chuck
1 pound bulk sausage meat
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup rolled oats
1 1/2 cups Hunt's ketchup
Preheat the oven to 375 F. Combine all the ingredients except 1/2 cup of the ketchup in a large mixing bowl. Mix well and shape into a nice, even loaf. Place the loaf in a shallow baking dish and top with the remaining ketchup. Bake for 90 minutes or until well done.
PINK SALAD
1 container cottage cheese
1 pkg (4 serving size) strawberry Jell-o
1 container Cool Whip
1 small can crushed or tidbits pineapple well drained
Mix cottage cheese and Jell-o, add pineapple, then Cool Whip. Let set for about an hour in refrigerator. You can also place this in a flat pan and serve in squares.
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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