Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. Looks like we're in for cooler weather! Actually, we're headed for cooler weather in Michigan on Friday. We fly out before the rooster crows so it'll be a very early day for Angela and me. We're going to be meeting up with some of the nicest folks on earth in Michigan and Canada this weekend. There is still room at the table for those who live near Frankenmuth, Michigan and Mississauga (greater Toronto area), Canada. You can learn more about it on the web site from the newsletter link.
The current Monthly Theme topic is Virtual Cookie Exchange. I really hope to come home to many recipes for it, maybe some from you? Go to the
Monthly Theme section for that link for sending yours in.
What a super issue we have today. I know, I know... I believe all of your recipes are good. But today's are outstanding. I hope you find something to your liking. Here's who you can thank:
Pam, OH
Treva, Knoxville, TN
Mary S., Nashville, TN
Johnny, LA
Tia, Nova Scotia
Kathy, MD
Donna E., WI
Aafrin, Pune, India
Leasa, IA
Marilyn, Canton, OH
Dorie, IL
Beverley, Montreal, Canada
Anita, Battle Ground, WA
Jean, Syracuse, NY
Larry Holmes, Toronto, Canada
Barbara, Chula Vista, CA
Marty B., Tell City, IN
Luanne, FL
We'll see you here again on Sunday. I'll be away but will have an issue all ready for you. And we'll return safe and sound Tuesday night, God willing.
PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
Reminder:
We're in the final stages of our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Mississauga, 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:
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Food For Thought
Shared by Pam, OH
"The key to successful aging is to pay as little attention to it as possible."
--Judith Regan
Ramblings
Sobering Thought
Shared by Treva, Knoxville, TN
Sometime when you're feeling important,
Sometime when your ego's in bloom,
Sometime when you take it for granted
You're the best qualified in the room;
Sometime when you feel that your going
Would leave an unfillable hole,
Just follow this simple instruction
And see how it humbles your soul.
Take a bucket and fill it with water,
Put your hand in it, up to the wrist,
Pull it out, and the hole that's remaining
Is a measure of how you'll be missed.
You may splash all you please when you enter,
You can stir up the water galore,
But stop, and you'll find in a minute
That it looks quite the same as before.
The moral of this quaint example
Is to do just the best that you can,
Be proud of yourself, but remember,
There is no indispensable man.
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Did You Know?
Toothpicks
Shared by Mary S., Nashville, TN
Department of Nothing New Under the Sun: Marks on the fossil teeth of Stone Age people in all parts of the world strongly suggest the use of pointed wood to pick out bits of food. Buddha urged his followers to care for their teeth, using twigs as toothpicks. His monks carried the practice to China and Japan. Toothpicks spread to the nobles and then to the commoners, who had probably been using splinters of wood and bone to dislodge food scraps all along, not even knowing they were being pious or cool! Toothpicks have been made of ivory, silver, gold, bone, porcupine quill, bronze and steel. Those who had toothpicks made of durable or precious materials carried them in cases or attached to their watch chains. In South Korea, they make edible toothpicks out of dried sweet potato, an absolutely brilliant idea! Charles Forster, of Maine, was the first in the USA to mass-manufacture disposable wooden toothpicks. I *live* in the woods, and I *buy* wooden toothpicks. As Margaret Thatcher said, "It's a funny old world."
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
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F-R-E-E SHIPPING ON ALL ORDERS !
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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
A LOUISIANA BLESSING
Shared by Johnny, LA
Note: If you are not a resident of LOUISIANA or never have lived in the hot, humid South, you may not understand the weight of this blessing!
Bless this house, oh Lord, we cry.
Please keep it cool in mid-July.
Bless the walls where termites dine,
While ants and roaches march in time.
Bless our yard where spiders pass
Fire ant castles in the grass.
Bless the garage, a home to please
Carpenter beetles, ticks and fleas
Bless the love bugs, two by two,
The gnats and mosquitoes that feed on you.
Millions of creatures that fly or crawl,
In LOUISIANA , Lord, you've put them all!!
But this is home, and here we'll stay,
So thank you Lord, for insect spray.
A MODERN-DAY FAIRY TALE
Shared by Tia, Nova Scotia
Once upon a time, in a land far, far away a beautiful, independent, self-assured princess happened upon a frog as she sat contemplating ecological issues on the shores of an unpolluted pond in a meadow near her castle
The frog hopped into the princess' lap and said " Elegant Lady, I was once a handsome prince, until an evil witch cast a spell upon me. One kiss from you, however, and I will turn back into the dapper, young prince that I am. Then, my sweet, we can marry and set up housekeeping in your castle with my mother, where you can prepare my meals, clean my clothes, bear my children and forever feel grateful and happy doing so."
That night as the princess dined sumptuously on lightly sautéed frog legs seasoned in a white wine and onion cream sauce, she chuckled and thought to herself "I don't think so"
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
MARYLAND
OLD BAY IMPERIAL CRAB
~Submitted by Kathy, MD
1 can crab meat (12 oz.)
4 Tablespoons mayonnaise
1 teaspoon parsley, finely chopped
1 Tablespoon celery, finely chopped
Juice of 1 lemon
1 Tablespoon Worcestershire sauce
1 teaspoon prepared mustard
½ teaspoon lemon rind, grated
½ teaspoon Old Bay
2 teaspoons butter or margarine, melted
2 teaspoons butter or margarine, softened
Bread crumbs
Paprika
Bacon
Combine first 9 ingredients and mix together lightly with your hands. Heat 2 teaspoons butter or margarine and pour into crab mixture turning it lightly with a fork so that flakes do not break. Place in baking shells, dot with butter or margarine, sprinkle bread crumbs, add a pinch of paprika and slice of bacon on top of each. Bake in at 400º until hot and bubbly (approximately 15 minutes).
Source: Baltimore Spice Company
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Recipe Favorites
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Search A to Z Recipes Site and Newsletters:
I made this last Monday and it was a huge hit with family and friends! Very unhealthy but not something you would eat all the time anyway. It is
truly awesome! Next time will try it with strawberries.
Cream together cr. cheese, butter, and sugar. Add eggs and beat well. Add flour one cup at a time, beating well. Add vanilla. Beat well. Fold in blueberries. Pour batter into greased and floured bundt pan. Bake at 350* for 30 mins. Turn down oven to 325* and bake another 50 mins. Test cake and bake longer if needed.
Mine took 15 mins. more.
ONION CHUTNEY
~Submitted by Aafrin, Pune, India
2 onions, chopped
1/2" piece ginger chopped
2 green chilies chopped
1 tsp cumin seeds
1 red chili, broken into bits
2 tbsp oil
lemon juice and salt to taste
Grind the onions, green chilies, and ginger to a fine paste without using any water. Pour the paste / chutney into a bowl.
Heat the oil in a pan on medium level for about 2 minutes till it is hot enough. Add the cumin seeds. Let them splutter and then add the red chilies. Fry briefly and pour it on the chutney.
Add salt and lemon juice to the chutney.
CHICKEN PESTO PANINI
~Submitted by Leasa, IA
1 loaf focaccia bread, quartered (I used garlic from our grocer's bakery)
1/2 C prepared basil pesto
1 C diced cooked chicken (a store bought rotisserie one is great!)
1/2 C diced green pepper
1/2 C diced red onion
1 C shredded Monterey Jack cheese
Preheat a Panini grill. (I used our George Foreman). (You can also use a skillet and cover a brick or other heavy heat resistant object with foil to weigh down the samwitch)
Slice each quarter of focaccia bread in half horizontally. Spread each half with
pesto. Layer bottom halves with equal amounts of chicken, green pepper, onion and cheese. Top with remaining bread halves, forming 4 sandwiches.
Grill Panini 5 mins, or until bread is golden brown and cheese is melted.
Stir together milk, mustard, horseradish and Worcestershire sauce until blended.
Cover and chill. Serve with pretzels or egg rolls, or as a sandwich spread.
Makes about 3 cups mustard ~ store in refrigerator about 2 weeks.
CRESCENT MUMMY DOGS
~Submitted by Treva, Knoxville, TN
Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order.
Prep Time:30 min
Start to Finish:50 min
Makes:10 sandwiches
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 count)
2 & 1/2 - slices (2.5 oz) American cheese slices, quartered
10 - large hot dogs
Cooking spray (pam)
Mustard or ketchup, if desired
1.Heat oven to 375°F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
2.Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
3.Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."
High Altitude (3500-6500 ft): Bake 15 to 19 minutes.
2 lb. fish
1 C. sour cream
1 C. mayonnaise
1 pkg. Hidden Valley dry ranch dressing mix
1 can French Fried onions
Mix sour cream, mayo and ranch mix together. Roll dried fish fillets in mixture then roll in French fried onions. Bake 20-25 minutes at 350. The fish is done when it flakes easily.
FRESH TOMATO SAUCE
~Submitted by Beverley, Montreal, Canada
With fresh tomatoes in abundance right now, thought this recipe might be useful for many of us.. and it sounds wonderful! :~) To keep the garlic from burning, start the olive oil and garlic in a cold pan. Add a pinch of sugar to the cooked sauce if your tomatoes aren't as sweet as you'd like. If the sauce seems too thick, toss the sauce and pasta with a little reserved pasta cooking water to help spread the sauce evenly.
Makes 2 cups, enough for 1 pound of pasta
3 tablespoons extra-virgin olive oil
4 garlic cloves, minced
2 pounds ripe beefsteak tomatoes (about 4 large), peeled*, then cored and cut into 3/4-inch chunks
Table salt
1/4 cup chopped fresh basil leaves
Ground black pepper
* To peel tomatoes easily, drop into boiling water for 1 min. or so ('til skin starts to break), then quickly plunge into cold water. Skins peel right off!
Stir oil and garlic together in large skillet. Turn heat to medium and cook until garlic is sizzling and fragrant, about 2 minutes. Stir in tomatoes and 1/2 teaspoon salt. Bring to rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15 to 20 minutes. Remove from heat. Stir in basil and season with salt and pepper to taste.
Tomato Sauce for the Freezer :
For a taste of summer in the dead of winter, make a double batch of sauce and freeze half (or all) of it. Double the ingredients, increasing the cooking time to about 30 minutes. Cool the sauce completely. Transfer to a 2-cup freezer-safe container. Press a layer of plastic wrap directly on the surface of the sauce, cover, and freeze for up to 3 months. Defrost in the microwave or in the refrigerator overnight.
6 oz. vanilla extract
1.5 lb. sugar
10 egg yolks
1/2 gallon manufacturing cream (half and half or heavy cream)
Bring the cream to boil with vanilla. Mix the egg yolks with sugar. Temper the eggs. (I believe he added a little hot cream to the egg yolks, mixed it in thoroughly, and then added the egg yolks to the remaining hot cream). Bring back to boil with slow heat, until mixture thickens up. Fill up the ramekin dish. Topped with sugar. Run under broiler or use a torch. Top with fresh berries. This makes many crème brulees, as you can tell from the amount of ingredients!
SAUSAGE & FRUIT DRESSING
~Submitted by Anita, Battle Ground, WA
I found this recipe while I was looking for recipes to use some of my herbs out of my garden. (We will be getting a frost soon and I won't have them available) I was a little dubious about the orange peel, but I went ahead and added it. Don't leave it out, it makes the dressing. I served it with pork chops and it was delicious. Would go very well with game hens too.
Yields: 10 servings
1/2 (12 ounce) package fresh cranberries (I used about 3/4 cup dried cranberries that I plumped in boiling water)
1 pound pork sausage
6 cups bread cubes (I used leftover garlic bread from Costco that was pretty dried out,)
1 cup seasoned dry bread crumbs (I used unseasoned and added extra fresh herbs)
1 medium onion, chopped
3 stalks celery, chopped
2 clove garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
2 tablespoons chopped fresh sage
1 teaspoon fresh thyme
1/2 teaspoon ground fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chicken broth
3/4 cup chopped walnuts
1/2 cup chopped orange with skin on
1/4 cup butter, cut in six slices
1. Place cranberries in a medium saucepan with enough water to cover, and bring to a boil. Cook just until skins pop. Drain, and cool.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and cool,
3. Saute onion, celery and garlic until just tender.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In a medium baking dish, mix cranberries, sausage, bread cubes, dry bread crumbs, onion, celery and garlic. Season with parsley, oregano, sage, thyme, ground ginger, salt, and pepper. Stir in chicken broth to desired consistency. (I had to add a little water to make moist enough) Mix in walnuts and orange. Place 6 squares of butter on top.
5. Bake 25 minutes in the preheated oven, until surface is crisp and lightly browned.
BANANA CHOCOLATE CHIP BREAD
(Bread Machine)
~Submitted by Treva, Knoxville, TN
Yield: 1 Large loaf
1 1/2 c All-purpose flour
2/3 c Sugar
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/3 c Vegetable oil
2 lg Eggs; lightly beaten extra large
1/4 c Sour cream
1 ts Vanilla
2/3 c Mashed banana
1/3 c Chocolate chips; chopped
Place all ingredients in bread machine pan except banana and chips and press start. Use cake cycle. Add banana and chips at beeps after first knead. Press start again.
RED LOBSTER BANANAS FOSTER CHEESECAKE CLONE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Crust:
3/4 cup all purpose flour
3/4 cup finely chopped pecans
4 tablespoons unsalted butter (1/2 stick)
3 tablespoons sugar
2 tablespoons golden brown sugar (packed)
1 1/2 teaspoons vanilla extract
Filling:
2 packages Neufchatel or cream cheese, room temperature
1 1/4 cups sugar
2 tablespoons cornstarch
3 large eggs
2 cups pureed bananas (about 4 bananas)
1 cup sour cream (regular or low-fat)
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 pinch salt
Topping:
1 cup regular or low-fat sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 (17-ounce) jar caramel sauce
2 tablespoons dark rum
2 bananas, sliced
Position rack in center of oven and preheat oven to 350 degrees F.
Wrap outside of 9-inch diameter springform pan with 3-inch-high sides with heavy-duty foil.
Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl. Mix well. Press mixture onto bottom of prepared pan.
Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sugar. Beat in cornstarch. Add eggs, one at a time, beating until just blended after each addition. Add pureed banana, sour cream, lemon juice, vanilla, cinnamon and salt. Beat just until combined.
Transfer filling to crust-lined pan. Place pan in large roasting pan. Add enough hot water to roasting pan to come one inch up sides of springform pan.
Bake until center of cake is just set, about 1 hour 15 minutes. Remove cake from oven. Maintain oven temperature.
Meanwhile, prepare topping. Mix together sour cream, sugar and vanilla in small bowl until well blended. Spread topping over cheesecake. Bake until topping is set, about 10 minutes. Turn off oven. Let cake stand in oven until cooled to room temperature, about 2 hours.
Refrigerate cake until well chilled. Cover and refrigerate overnight. Cut around cake to loosen; remove pan sides. Transfer cake to platter. Warm caramel sauce in small saucepan over low heat, stirring often. Mix in rum. Drizzle some sauce decoratively over cake. Arrange bananas atop cake. Cut cake into wedges and serve with sauce.
Yield: 10 servings.
RASPBERRY CHICKEN
~Submitted by Larry Holmes, Toronto, Canada
1 2 1/2-3-pound broiler-fryer chicken, cut up
cooking oil
salt and pepper
Brush chicken with oil Season with some salt and pepper. Place chicken, skin side down, on broiler rack. Broil 5 to 6 inches from heat 30 minutes or till browned; turn. Broil 10 minutes longer. Meanwhile, thaw raspberries; drain, reserving syrup. In saucepan blend syrup into cornstarch; stir in cinnamon. Cook and stir till bubbly. Stir in butter and lemon juice. Gently stir in berries and nuts. Serve with chicken.
Serves 4
MRS. FIELDS' PEANUT BUTTER COOKIES
~Submitted by Barbara, Chula Vista, CA
2 ts Vanilla
1 c Peanut butter; creamy
3 Eggs
1 c Butter; softened
1 1/4 c Sugar
1 1/4 c Dark brown sugar
1/4 ts Salt
1/2 ts Baking soda
2 c Flour
Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk. In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. (Do not overmix). Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a wet fork, gently press a crisscross pattern on top of the cookies. Bake for 8-22 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to cool surface with a spatula
SWISS MEAT LOAF
~Submitted by Marty B., Tell City, IN
1 egg
1/2 c. evaporated milk
1/2 tsp. rubbed sage
1 tsp. salt
1/2 tsp. black pepper
1 1/2 lb. lean ground beef
1 c. Ritz cracker crumbs
3/4 c. grated Swiss cheese
1/4 c. finely chopped onion
2-3 strips bacon, cut in 1" pieces
Preheat oven to 350 degrees. Beat the egg in a large bowl. Add evaporated milk, sage, salt and pepper, and mix. Add beef, crumbs, 1/2 cup of the cheese and the onion; blend. Form into a loaf and place in a 2 quart rectangular baking dish. Arrange bacon pieces on top of loaf. Bake 40 minutes. Sprinkle remaining cheese on top and bake 10 minutes longer.
ALMOND CAKE
~Submitted by Treva, Knoxville, TN
Since this cake is not too sweet, it's perfect for brunch. For a nonalcoholic version, omit the amaretto and substitute an equal amount of apple juice, or use 1/4 cup water plus 1/2 teaspoon almond extract. A wire whisk and rubber spatula work fine here; you won't need your electric mixer.
1 & 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup chopped sliced almonds, toasted and divided (about 2 oz)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup fat-free milk
1/4 cup butter or stick margarine, melted
1/4 cup amaretto (almond-flavored liqueur)
2 large eggs, lightly beaten
Cooking spray
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, sugar, 1/4 cup almonds, baking powder, and salt in a large bowl; stir well with a whisk. Combine milk, butter, amaretto, and eggs; add to flour mixture, stirring just until moist.
Spoon the batter into a 9-inch round cake pan coated with cooking spray. Sprinkle batter with remaining almonds. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake 10 minutes in pan on a wire rack. Remove from pan. Cool completely on wire rack.
Note: The Almond Cake freezes well. Bake it ahead, cool completely, and store in a freezer bag. To serve, thaw at room temperature.
Yield: 8 servings
CALORIES 286 (35% from fat); FAT 11.1g (sat 4.4g,mono 4.6g,poly 1.3g); PROTEIN 5.8g; CHOLESTEROL 71mg; CALCIUM 108mg; SODIUM 349mg; FIBER 1.4g; IRON 1.7mg; CARBOHYDRATE 42g
2 medium ripe bananas -- peeled and sliced
1 8 ounce can unsweetened crushed pineapple
1/2 cup unsweetened frozen raspberries
1 cup fat-free plain yogurt
In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately.
MANDARIN ORANGE CAKE WITH PINEAPPLE CREAM FROSTING
~Submitted by Johnny, LA
Makes a 9-inch, 2-layer cake.
Cake:
1 (18.25-oz.) box butter recipe yellow cake mix
3 eggs
1 (15-oz.) can Mandarin oranges, undrained (reserve 3 or 4 slices for garnish)
1/2 cup vegetable oil
Frosting:
1 (3.4-oz.) pkg. vanilla instant pudding (or .9-oz. pkg. sugar-free vanilla instant pudding
1 (20-oz.) can crushed pineapple, pour off about 2 or 3 tbls. of the juice
1 (8-oz.) container whipped topping, thawed
1. To make cake: Preheat oven to 350 degrees. Mix cake mix, oil and oranges together. Beat about 4 minutes. Pour into 2 greased and floured 9-inch cake pans.
2. Bake 30-40 minutes or until top springs back when lightly touched. Cool completely before frosting.
3. To make frosting: Mix pudding mix and crushed pineapple (with just a little of the juice removed). Fold in the whipped topping.
4. Spread between cooled layers and over top and sides of cake. Refrigerate a few hours before serving so flavors can blend.
PIZZA MEAT LOAF CUPS
~Submitted by Treva, Knoxville, TN
Susan Wollin of Marshall, Wisconsin fixes and freezes these moist little meat loaves that are packed with pizza flavor. "They're great to reheat for an after-school snack or quick dinner on soccer night," she says. "My family likes to drizzle extra pizza sauce on top." Treat your gang to a few tonight.
SERVINGS 12
PREP 15 min.
COOK 15 min. TOTAL 30 min.
1 egg, beaten
1/2 cup pizza sauce
1/4 cup seasoned bread crumbs
1/2 teaspoon Italian seasoning
1 & 1/2 pounds ground beef
1 & 1/2 cups (6 oz each) shredded part-skim mozzarella cheese
Additional pizza sauce, optional
In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide between 12 greased muffin cups; press onto the bottom and up the sides. Fill center with cheese. Bake at 375° for 15-18 minutes or until meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months. Yield: 1 dozen. To use frozen pizza cups: Thaw in the refrigerator for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through.
NUTRITIONAL INFO Nutrition Facts: 1 serving (1 each) equals 167 calories, 10 g fat (4 g saturated fat), 63 mg cholesterol, 177 mg sodium, 3 g carbohydrate, trace fiber, 16 g protein.
MAKE AHEAD TIP: Keep a bag of pizza meat loaf cups in the freezer for a quick snack or meal.
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Heart Healthy
BEEF AND BEAN CHILI
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Adding beans to this meat chili helps to lower the fat and cholesterol in each serving.
Ingredients:
2 pounds lean beef stew meat (trimmed of fat), cut in 1-inch cubes
3 tablespoons vegetable oil
2 cups water
2 teaspoons minced garlic
1 large onion, finely chopped
1 tablespoon flour
2 teaspoon chili powder
1 green pepper, chopped
2 pounds tomatoes, chopped (3 cups)
1 tablespoon oregano
1 teaspoon cumin
2 cups canned kidney beans*
Directions:
Brown meat in a large skillet with half of vegetable oil. Add water. Simmer covered for 1 hour until meat is tender.
Heat remaining vegetable oil in second skillet. Add garlic and onion and cook over low heat until onion is softened. Add flour and cook 2 minutes. Add the garlic-onion-flour mixture to the cooked meat. Then add the remaining ingredients to the meat mixture. Simmer 1/2 hour.
Yield: 9 servings — Serving Size: 8 oz
Each serving provides: Calories: 274, Total fat: 10, Saturated fat: 2, Cholesterol: 65 mg, Sodium: 159 mg*
* To cut back on sodium, try using "no salt added" canned kidney beans, or use beans prepared at home without salt.
HEALTHY COLE SLAW
~Submitted by Luanne, FL
Some good cool salads for summer and anytime. I can't abide yogurt in any shape or form, so I use part sour cream and part
Hellmann's with a dash of lemon juice.
Ingredients:
4 Cups shredded cabbage (mix of red and green is good)
2/3 Cup grated carrots
1/3 Cup chopped celery
1/3 Cup Golden Raisins
2/3 Cup drained crushed pineapple plus two tbs. reserved juice
1/3 Cup raw shelled sunflower seeds
1 8oz container of active-culture yogurt (pineapple, pina colada or vanilla)
Directions
Toss cabbage, grated carrots, celery, golden raisins and sunflower seeds together.
Mix yogurt into pineapple and reserved juice.
Stir yogurt mixture into the slaw mix.
Chill and allow to rest for 30 minutes before serving.
WEIGHT WATCHERS PEACH PANCAKE
~Submitted by Treva, Knoxville, TN
Makes 6 servings
In many parts of the world it's peach season now, so here's a wonderful peach pancake recipe for you to try. (If you don't have fresh peaches available, you can substitute them with frozen sliced peaches or canned sliced peaches.)
2 cups peeled and sliced fresh peaches (3 medium)
6 eggs
1 cup flour
6 tablespoons butter
1 cup milk
1/3 cup sugar
1 teaspoon almond extract or vanilla extract
1/8 teaspoon salt
1. Heat oven to 375°.
2. Spray 2 1/2 quart casserole or 9x13 baking dish with cooking spray.
3. Melt butter in baking dish in oven.
4. Beat eggs slightly in large bowl with wire whisk.
5. Beat in flour, sugar, salt, milk and almond or vanilla extract until smooth.
6. Stir peaches into butter in baking dish. Return to oven 2 or 3 minutes until sizzling.
7. Pour batter over peaches.
8. Bake about 20 minutes or until puffed and golden.
9. Serve with warmed Peach preserves or Maple syrup, if desired.
WW POINTS per serving: 8
Nutritional information per serving: 344 calories, 18.3g fat, 1.4g fiber
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Diabetic Choices
CHICKEN AND RICE CASSEROLE
~Submitted by Mary S., Nashville, TN
Yield: 7 servings
INGREDIENTS
- 2 teaspoons canola oil
- 1 (3-1/2 pound) chicken, cut up and skinned
- 1 medium onion, finely chopped
- 4 stalks celery, finely chopped
- 1 cup sliced fresh mushrooms
- 1 medium zucchini, diced
- 3 cups cooked brown or white rice
- 1/2 cup low-sodium chicken broth
- 1/2 cup fat-free sour cream
- 2 teaspoons fresh thyme or 1 teaspoon dried
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 1 tablespoon plain dried bread crumbs
- 1/4 teaspoon paprika
DIRECTIONS
In a large nonstick skillet, heat 1 teaspoon of the oil. Cook chicken in two batches until it is lightly browned on both sides, about 10 minutes. Transfer the chicken to a plate; keep warm. Remove all but 1 teaspoon of the liquid from the skillet.
Preheat the oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray.
Return the skillet to the heat and cook the onion and celery, stirring as needed, until the onion is translucent, about 8 minutes. Add the mushrooms and zucchini; continue cooking until the mushrooms release and reabsorb their juices, about 5 minutes.
Stir in the rice, broth, sour cream, thyme, pepper, and allspice; spread the mixture evenly in the bottom of the prepared baking pan. Top with the chicken in a single layer. Cover with foil and bake 15 minutes.
Meanwhile, in a small bowl with a fork, stir together the bread crumbs, the remaining teaspoon oil, and the paprika.
Uncover the chicken and sprinkle evenly with the bread crumb mixture. Return to the oven and bake, uncovered, until the chicken is cooked through and the juices run clear, about 25 minutes.
Nutritional Information Per Serving (1/7 of recipe): Calories: 287, Fat: 8 g, Cholesterol: 66 mg, Sodium: 150 mg, Carbohydrate: 28 g, Dietary Fiber: 3 g, Sugars: 4 g, Protein: 26 g
Diabetic Exchanges: 1-1/2 Starch, 2 Very Lean Meat, 1 Vegetable, 1/2 Fat
Beat oil and eggs until well emulsified. Add sugar substitute and beat until fluffy. Add pumpkin, then the dry ingredients. Add raisins and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 15-20 minutes.
Makes 3 dozen.
BLACK BEAN SOUP
~Submitted by Mary S., Nashville, TN
Yield: 2 quarts (8 servings)
INGREDIENTS
- 1 pound dried black beans
- 1 tablespoon salt
- 2 tablespoons olive oil
- 3 medium onions, chopped
- 1 cup chopped green bell pepper
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dry mustard
- 1 tablespoon fresh lemon juice
- 2 green onions with green tops, chopped, for garnish
DIRECTIONS
Rinse and pre-soak the beans in water to cover overnight, or use the quick-cook method on the package. Drain.
Put 2 quarts of water, the soaked beans, and salt in a large pot and bring to a boil; cover and simmer on low heat for 2 hours.
Heat the oil in a skillet; add the onions and saute about 5 minutes. Add the green pepper and saute 5 minutes longer.
Add the onion mixture and all the remaining ingredients except the green onion garnish to the beans; simmer 1 hour more, stirring occasionally.
Top with chopped green onions at serving time.
Nutritional Information Per Serving (1 cup): Calories: 251, Fat: 4 g, Cholesterol: 0 mg, Sodium: 587 mg, Carbohydrate: 42 g, Dietary Fiber: 10 g, Sugars: 6 g, Protein: 13 g
Diabetic Exchanges: 2-1/2 Starch/Bread, 1 Very Lean Meat
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Prep Time: 20 min
Start to Finish: 1 hr 10 min
2 servings
A comforting meal-in-a-bowl is easy when you combine prepared soup and frozen biscuits.
1 can (18.5 oz) southwestern-style chicken soup
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle chiles Cooking spray
1/2 cup frozen extra-sweet whole kernel corn (from 1-lb bag)
1 package (3 oz) diced cooked chicken (2/3 cup)
2 oz Monterey Jack cheese, cut into 4 (3x1x1/8-inch) slices
3 tablespoons chopped roasted red bell peppers (from jar)
2 Pillsbury® Grands!® frozen Southern Style Biscuits (from 25-oz bag)
2 to 4 tablespoons sour cream
1 to 2 tablespoons finely chopped fresh chives or green onions
Directions:
1 . Heat oven to 350ºF. Pour soup into 2-cup measuring cup or bowl. Stir in onion powder, garlic powder and ground chipotle chiles.
2 . Spray insides of 2 ovenproof 2-cup bowls with cooking spray. Place 1/4 cup corn and 1/3 cup chicken in each bowl. Pour about 1 cup soup mixture evenly into bowls. Carefully place 2 cheese slices in center on top of soup in each bowl. Sprinkle 1 tablespoon roasted peppers evenly around cheese in each. Place biscuits over cheese; spray biscuits with cooking spray.
3 . Place bowls on cookie sheet; bake 38 to 43 minutes or until biscuits are golden brown and soup bubbles around edges. Cool 5 minutes before serving. Serve topped with sour cream, chives and remaining tablespoon roasted peppers.
High Altitude (3500-6500 ft): Bake 43 to 48 minutes.
NUTRITION INFORMATION PER SERVING: Serving Size: 1 Serving Calories 570 Calories from Fat 230 Total Fat 26g 40% Saturated 11g 54% Trans Fat 4 1/2g Cholesterol 75mg 25% Sodium 1900mg 79% Total Carbohydrate 54g 18% Dietary Fiber 4g 14% Sugars 7g Protein 31g
Exchanges: 3 Starch; 1/2 Other Carbohydrate; 3 Lean Meat; 3 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
2 medium zucchini
1/2 pound ground beef or bulk Italian sausage
1/4 cup chopped onion
1 garlic clove, minced
2/3 cup seasoned bread crumbs
1/3 cup milk
1/8 tsp. dill weed
1 cup spaghetti sauce
1/2 cup shredded cheddar cheese
Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop
pulp; set pulp and shells aside. In a skillet, brown mat, onion and garlic; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells. Place in a greased 2-quart baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325 for 30 minutes or until zucchini is tender.
Yield: 2 servings.
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Publisher's Choice
MARVELOUS MUSHROOM SOUP
Servings: 8
3 medium onions, peeled and thinly sliced
1 tablespoon olive oil
1 clove garlic, minced
6 cup chicken stock, homemade or canned
1 lb. mushrooms, mixed, shiitake and baby bell, or ?
1/4 cup tomato paste
1/4 cup white port
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 teaspoon Parmesan cheese per serving
Slice onions very thinly and sauté in olive oil for about 1 hour - add garlic about halfway through and continue cooking until slightly caramelized and very soft.
Add stock, sliced mushrooms and all other ingredients except cheese. Simmer gently for 1/2 hour.
148 Cal, 3 G. Fat, 12 G. Protein, 827 MG. Sodium, 19 G. Carbo., 4 G. Fiber
1 whole chicken (about 3 1/4 to 3 1/2 pounds), washed and patted dry
1 clove garlic, peeled, ends removed and minced, or 1/4 teaspoon garlic powder
1 teaspoon salt, divided
1/2 teaspoon white pepper
2 teaspoons paprika
1/4 cup vegetable oil or melted margarine
2 tablespoons cornstarch
2 tablespoons hot water
2 cups chicken broth or stock
2 tablespoons chopped parsley
Preheat the oven to 375 degrees F.
Split the chicken down the middle lengthwise. Trim away any visible fat and discard. Rinse chicken thoroughly with cold water and pat dry.
Sprinkle the interior of the chicken with minced garlic or garlic powder. Cut each chicken half into parts (breast, thigh, leg, wing). Or cut into quarters.
Sprinkle the skin side of the chicken parts with 3/4 teaspoon of salt, the white pepper and the paprika.
Place the chicken pieces, skin side up, in a 9-by-13-inch shallow roasting pan. Pour the oil or margarine over the chicken. Loosely cover the chicken with foil. Place on the lower rack in the oven and bake 45 minutes.
Then remove the foil and place the roasting pan on the top oven rack. Continue baking about 10-15 minutes longer or until chicken is browned, basting occasionally with the pan drippings. Chicken is done when the juices run clear when the meat is pierced with a fork.
Remove from the oven and transfer chicken to a platter.
Drain off and discard all but 2 tablespoons of the drippings in the roasting pan and set the pan aside. In a medium bowl, mix together the cornstarch and hot water. Stir in the chicken broth and the remaining 1/4 teaspoon of salt. Set aside.
Place the pan with the drippings over medium-low heat. Stir in the broth-cornstarch mixture, scraping up crusty bits from the bottom of the pan. Increase the heat slightly and cook the gravy for 5 minutes or until it is bubbling hot and thickened.
Reduce the heat. Return the chicken to the roasting pan and spoon the gravy over the chicken. Heat 4 to 5 minutes longer.
Place the chicken on a warm serving platter. Pour the gravy on and sprinkle the chicken with the parsley.
Cousin Sophie hates mushrooms, your roommate is a vegetarian, and your fiancé won't eat onions. What's a brunch-making girl to do? By cooking frittatas in muffin tins, you can customize breakfast for your finicky guests. And the smaller size means a faster baking time!
Makes 6 individual frittatas
Butter or oil for greasing pan
2 tablespoons butter, melted
6 large eggs
3/4 cup milk
1 tablespoon garlic powder
2 tablespoons all-purpose flour
1/4 cup chopped parsley or any other aromatic herb
1/2 cup grated Parmesan cheese, optional
Salt and pepper to taste
Equipment:
6-cup muffin tin
Large glass measuring cup with pouring spout
Whisk
Preheat the oven to 425F. Generously grease a 6-cup muffin tin and set aside.
In a large glass measuring cup (or a medium mixing bowl from which you can easily pour the mixture into the greased muffin cups), whisk the butter, eggs, milk, garlic powder, and flour together.
Pour the egg mixture into the cups, filling them 3/4 full, sprinkle each cup generously with parsley, and top with some grated Parmesan, if using, and a sprinkling of salt and pepper.
Bake for 15 to 20 minutes, until firm and bubbling. Gently coax the frittatas from the muffin tin by running a butter knife around the edges of the cups.
Playing the Field:
Add 1/2 cup of these extras to the egg mixture to kick-start your mini frittatas:
Bits of crisp bacon or small chunks of ham
Chopped tomato, Sliced olives
Chopped spinach, broccoli, or other greens
Use more than one type of cheeses
COOKING TIP:
Using vegetables with a high water content -- tomatoes, spinach, broccoli, onions, mushrooms, etc.-- tends to create a moister, puffier frittata.
Directions:
Whisk both milks into flour in large non-stick frying pan until smooth. Add garlic and bouillon powder. Heat and stir on medium-low until boiling and thickened. Keep warm on low, stirring occasionally.
Sauté chicken in olive oil in non-stick frying pan for 5 minutes until slightly browned. Sprinkle with cayenne and pepper. Add tomato and crabmeat. Toss well until hot. Add to milk mixture. Stir. Keep warm.
Cook pasta in boiling water and salt in large pot or Dutch oven for 10 to 12 minutes until just tender. Drain.
Turn pasta into serving dish. Pour sauce over top. Toss to coat. Sprinkle with Parmesan cheese and parsley. Makes 7 1/2 cups.
1 serving: 379 Calories; 3.9 g Total Fat (0.8 g Sat., 46.7 mg Cholesterol); 549 mg Sodium; 31 g Protein; 54 g Carbohydrate; 2 g Dietary Fibre
Choices: 2 1/2 Grains & Starches; 1 Milk & Alternatives; 2 Meat & Alternatives
Ingredients:
1 pkt (Small) vanilla pudding (NOT INSTANT)
1 can (Large) pineapple chunks in own juice, drain and save juice
1 can (Large) chunky fruit, drain and save juice
1 can Mandarin oranges, drained
3 med Bananas, sliced
Salad cherries
Method:
Measure pineapple juice and chunky fruit juice to equal 1 1/2 cup and add to pudding mix. Cook over medium heat, stirring constantly until thick.
Cool slightly. Pour over fruit and refrigerate. This can be made a day ahead; bananas will not turn black.
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