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A to Z Recipes
October 12, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. I've heard from several of you that the weather has been great where you live. Boy, oh boy... I could really get used to ours. The days are not terribly hot, the humidity is down, and the nights are spectacular. It's almost enough to make us forget about how horrible it was here just a month ago.
There's been some chatter in the QT about the suggestion made by
Shirley in Bellingham, WA. She proposed each reader send in a quarter to help defray expenses associated with this publication and web site. I've had no negative
feedback about it which is a pleasant change. If you would like to help, you might just consider her painless way of doing so. If enough people join her, this could be the first time in 8 years I have not had to pay a2z expenses out of my family budget.
The current Monthly Theme topic is: Cooking on a
Shoestring. If you are a good cook who enjoys preparing great meals without breaking the bank, now is your time to shine. You can 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.
We've got something for everybody today, folks. Heck, there may be something in
this issue that was exactly what you were looking for... like it was for me (see
the Ramblings section). And... there's over 50 recipes in this issue! Look at who did all the sharing for you:
Jim D., WA State
Treva, NC
Marilyn, OH
Jean M., OH
Pat, Minden, NV
Johnny, LA
Carol, Tupper Lake, NY
Mary H., Montreal, Canada
Patricia, Charlevoix, MI
Linda H., Rosharon, TX
Larry Holmes, Toronto, Canada
Mary S., Nashville, TN
Luanne, FL
Chris M., NM
Jessica, Corfu, Greece
Marty B., Tell City, IN
Jean, Syracuse, NY
Leasa, IA
We'll see you here again on Wednesday, 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 fine folks made a recent donation:
Shirley, WA State
Rusty, FL
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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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~Shared by Jim D., WA State
Santa Claus has the right idea. Visit people only once a year.
-- Victor Borge
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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Sack of Potatoes
~Shared by Treva, NC
"My teacher had each of us students get a clear plastic bag and a sack of potatoes. Then for every person we'd refuse to forgive in our life, we had to take a potato, write on it the name of the person and the date, and put the spud in the plastic bag. Some of the bags, as you can imagine, very, very heavy.
Then she told us to carry this bag full of the potatoes with us everywhere for one whole week. We had to keep it at our bedside every night, on the car seat when in the car, next to our desk at work, etc.
The hassle of lugging that bag around with us made it so clear what a weight we were carrying spiritually, and how we had to pay attention to it all the time to not forget, and keep leaving it in embarrassing places.
Naturally, the condition of the potatoes deteriorated into a nasty slime. This was a great metaphor for the price we pay for keeping our pain and heavy negativity!
Too often we think of forgiveness as a gift to the other person, and while that's true, it clearly is also a gift for ourselves!
So the next time you decide you can't forgive someone, ask yourself... Isn't MY bag heavy enough?"
I encourage you to empty that sack out before it gets too heavy and slimy - or better yet, don't even start to put those potatoes into it. Be willing to forgive in the same way that the Lord has forgiven you.
Note from Maggie:
Treva sent this at the very moment I needed it most. I was sooo mad at someone for
insults and rudeness. This kept me from carrying her slimy, potato head around with me!
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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Sore Throat Remedies
~Shared by Marilyn, OH
Sore Throat Remedy #1
1/4 cup honey
1/4 cup lemon juice
Mix together and take 1 tablespoon every four hours.
This remedy is also recommended for the flu.
Sore Throat Remedy #2
1/2 cup apple cider vinegar
1/2 cup water
1 teaspoon cayenne pepper
4 tablespoons honey
Mix together and take 3 tablespoons every four hours.
This will ease the pain & speed healing.
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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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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Doctors Never Laugh
~Shared by Jean M., OH
The Doctor replied 'of course I won't laugh,
I'm a professional. In over twenty years I've never
laughed at a patient.'
'Okay then,' Fred said, and proceeded to drop
his trousers, revealing the tiniest 'whoo-ha' the
doctor had ever seen. It couldn't have been bigger than
the size of a AAA battery.
Unable to control himself, the doctor started giggling,
then fell laughing to the floor. Ten minutes later he was
able to struggle to his feet and regain his composure.
'I'm so sorry,' said the doctor. 'I really am. I don't know
what came over me. On my honor as a doctor and a
gentleman, I promise it won't happen again. Now, what
seems to be the problem?'
'It's swollen,' Fred replied.
NEW STOCK MARKET TERMS
~Shared by Pat, Minden, NV
CEO -- Chief Embezzlement Officer.
CFO -- Corporate Fraud Officer.
BULL MARKET -- A random market movement causing an investor to mistake himself for a financial genius.
BEAR MARKET -- A 6 to 18 month period when the kids get no allowance, the wife gets no jewelry, and the husband gets no sex.
VALUE INVESTING -- The art of buying low and selling lower.
P/E RATIO -- The percentage of investors wetting their pants as the market keeps crashing.
BROKER -- What my broker has made me.
STANDARD & POOR -- Your life in a nutshell.
STOCK ANALYST -- Idiot who just downgraded your stock.
STOCK SPLIT -- When your ex-wife and her lawyer split your assets equally between themselves.
MARKET CORRECTION -- The day after you buy stocks.
CASH FLOW -- The movement your money makes as it disappears down the toilet.
YAHOO -- What you yell after selling it to some poor sucker for $240 per share.
WINDOWS -- What you jump out of when you're the sucker who bought Yahoo @ $240 per share.
INSTITUTIONAL INVESTOR -- Past year investor who's now locked up in a nuthouse.
PROFIT -- An archaic word no longer in use.
If you had purchased $1,000 of shares in Delta Airlines one year ago, you will have $49.00 today.
If you had purchased $1,000 of shares in AIG one year ago, you will have $33.00 today.
If you had purchased $1,000 of shares in Lehman Brothers one year ago, you will have $0.00 today.
But, if you had purchased $1,000 worth of beer one year ago, drank all the beer, then turned in the aluminum cans for recycling refund, you will have received a $214.00.
Based on the above, the best current investment plan is to drink heavily & recycle. It is called the 401-Keg.
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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LOUISIANA
CANDY'S LOUISIANA BANANA BREAD
~Shared by Johnny, LA
This banana nut bread is the best, from Louisiana.
INGREDIENTS:
1 cup butter
2 cups sugar
2 tsp. vanilla
2 tsp. lemon juice
4 eggs
2 cups bananas (mashed)
1 tsp. salt
3 1/2 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 cup sour cream
1 cup of chopped nuts
PREPARATION:
Cream the butter with the sugar, add extract and eggs, one at a time, then add bananas. Sift all dry ingredients, add to wet ingredients, alternately with sour cream, fold in nuts. Bake in two greased (or spray with nonstick coating) loaf pans at 350 degrees for 50-55 minutes.
Makes two loaves.
Candy's Note:
This is an excellent recipe. I have been making it for a long time. When I have bananas that look kind of over-ripe, and I don't have time to bake my breads right away, I take the bananas and put in the freezer, skin and all. When I am ready to bake, I thaw bananas, and presto, they are nice and soft, so there is very little mashing to be done.
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
ROASTED EGGPLANT CAPONATA
~Shared by Carol, Tupper Lake, NY
Here is one I found in a Woman's Day Christmas magazine, two years ago....
Serves 16
Prep: 70 min
Chill: 2 hours
1 head of garlic
1 tbs olive oil
1 large eggplant (about 1 1/2 lbs)
1 14.5-oz can of diced tomatoes, drained
1/4 c. fresh parsley
1 tbs chopped red onion
2 tbs balsamic vinegar
1/4 tsp salt
1 tbs Kraft grated Parmesan Cheese
Wheat Thins or other crackers
Heat oven to 375°. Cut 1/2" thick slice off the top of the garlic, exposing cloves; discard top. Brush cut side of garlic with oil; wrap tightly in foil. Place on a baking sheet.. Put the eggplant on the baking sheet, as well. Bake 50 minutes to an hour until eggplant and garlic are tender...(As one of those TV chefs says, "until the eggplant begins to sag"). Cool slightly.
Peel the eggplant; cut into small pieces. Place in medium bowl. Mince 3 of the garlic cloves (save the rest for later use.) Add to eggplant along with the tomatoes, parsley, onions, vinegar, and salt; mix well.
Cover and refrigerate at least 2 hours. Sprinkle eggplant mixture with cheese just before serving.
Source: Kraft Kitchens
LEMON LOAF
~Shared by Mary H., Montreal, Canada
1/2 cup shortening
1 cup sugar
2 eggs
Rind of 1 lemon, grated
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
Glaze: juice of 1 lemon, 1/4 cup sugar
Cream shortening; beat in sugar gradually. Add eggs, beating well, stir in rind. Mix flour, salt and baking powder together. Blend in dry ingredients alternately with milk, mixing well. Bake in a greased and floured loaf pan at 350 degrees F. for 50 - 60 minutes.
While loaf is baking, mix ingredients for glaze in a small bowl. Remove loaf from oven, then poke several small holes all over it with a toothpick. Spread glaze over the top and let cool for 10 minutes. Loosen sides of loaf with a knife, remove loaf from pan and cool completely before slicing. Loaf slices better if you wait until the next day.
BUTTER CRUNCH CLUSTERS
~Shared by Treva, NC
1/2 cup Butter
2/3 cup packed brown sugar
1 tablespoon corn syrup
2 cups Cheerios Cereal
1 cup salted cocktail peanuts or Spanish peanuts
Heat butter in 3-quart saucepan over low heat until melted. Stir in brown sugar and corn syrup. Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute; remove from heat. Stir in cereal and peanuts until well coated. Drop mixture by tablespoonfuls onto waxed paper; cool.
Makes 24 Cookies
CROCK POT BARBEQUE BEEF STEW
~Shared by Jim D., WA State
2 lbs. stew meat
3 tbsp. oil
1 c. onion, sliced
1/2 c. green pepper, chopped
1 lg. clove garlic
1/2 tsp. salt
1/8 tsp. pepper
2 c. beef stock
1 can (8 oz.) tomatoes
1 can (4 oz.) mushrooms
1/3 c. barbecue sauce
3 tbsp. cornstarch
1/4 c. cold water
Saute onion, pepper and garlic in oil.
Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce.
Cook in slow cooker/Crock Pot on low heat 8-10 hours.
Mix cornstarch, cold water and thicken before serving.
Serve over hot cooked rice.
MEATBALL SKILLET
~Shared by Patricia, Charlevoix, MI
11/2 pound ground beef
1 small onion, chopped
1/4 cup bread crumbs
1 teaspoon dry mustard
1/4 teaspoon chili powder
1/2 cup milk
1 egg, slightly beaten
Salt
1 tablespoon shortening
11/4 cups tomato juice
1 teaspoon Worcestershire sauce
6 small potatoes
2 medium onions, sliced
2 stalks of celery, sliced
Mix ground beef with chopped onion, crumbs, mustard, chili powder, milk, egg and 11/2 teaspoon salt. Shape into medium sized balls. Brown in hot shortening. Drain off fat.
Add tomato juice, Worcestershire sauce, vegetables and 1 teaspoon salt. Cover pan and simmer 20 to 30 minutes, or until potatoes are tender. Serves 6.
SWEET-AND-SPICY CHICKEN STIR-FRY
~Shared by Treva, NC
1 lb. Boneless skinless chicken breasts, cut into 1-inch pieces
1 Tbsp. Oil
3 cups chopped mixed fresh vegetables (red and green bell peppers, baby carrots, mushrooms and snow peas)
1 clove garlic, minced
1/4 cup KRAFT CATALINA Dressing
2 Tbsp. Hoisin sauce
1/4 tsp. Crushed red pepper
COOK and stir chicken in hot oil in large skillet on high heat 3 min.
ADD vegetables and garlic; cook and stir 5 to 6 min. Or until chicken is lightly browned.
STIR in remaining ingredients; cook an additional 2 min. Or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
Kraft Kitchens Tips
Special Extra: Serve over hot cooked rice.
Substitute: Substitute small broccoli florets or drained, canned baby corn for some of the vegetables.
Make it Easy: Purchase cut-up vegetables from the salad bar at your local market - you can buy just the types and amounts of vegetables that you need.
SANTA FE CHICKEN BREAD BOWLS
~Shared by Linda H., Rosharon, TX
Bread bowls come easy with refrigerated dough. And here's a great tasty filling!
Makes: 6 servings
2 (11-oz.) cans Pillsbury® Refrigerated Crusty French Loaf
1 tablespoon olive or vegetable oil
2 boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 red bell pepper, chopped
1/4 cup chopped red onion
1 (16-oz.) can chili beans, drained
1 (11-oz.) can Green Giant® Super Sweet Yellow and White Corn, drained
1 (10-oz.) can Old El Paso® Red Enchilada Sauce
3/4 cup sour cream
1/2 cup ketchup
1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
2 oz. (1/2 cup) shredded Cheddar cheese, if desired
Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.
Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.
Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.
With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.
Source: Pillsbury Bake-Off® Contest 40, 2002
MINT CHOCOLATE CHIP ICE-CREAM PIE
~Shared by Johnny, LA
Cookies and ice cream come together in this dreamy frozen dessert.
Makes 8 servings
2 pints mint chocolate chip ice cream, slightly softened
1 package (6 ounces) ready-to-use chocolate-flavored pie crust
1 1/4 cups crushed chocolate-covered mint cookies
1 cup chocolate fudge topping
1. Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
2. Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
3. Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.
Variation
Put a spin on this ice-cream pie by using a graham cracker crust, chocolate ice cream and chocolate-coated marshmallow cookies. You'll have S'mores Ice-Cream Pie!
APPLE-RAISIN OVEN PANCAKE
~Shared by Treva, NC
1 apple, cored, peeled and sliced
1/3 cup sun-maid natural raisins
2 tbsp brown sugar, packed
1/2 tsp cinnamon
4 eggs
2/3 cup milk
2/3 cup flour
2 tbsp butter, melted
Garnish: powdered sugar
Toss together apple slices, raisins, brown sugar and cinnamon; spoon into a greased 9" pie plate. Bake at 350 for 10-15 minutes. Remove from oven: set aside, whisk together eggs, milk, flour and butter; pour over apple mixture. Increase oven to 450; bake until golden, about 15 minutes. Pancake will puff up and will fall slightly when removed from oven. Sprinkle with powdered sugar; slice into wedges. Serve warm.
Makes 8 servings
SWEET & SOUR PORK
~Shared by Larry Holmes, Toronto, Canada
1 pound pork tenderloin
pinch each salt and pepper
1 egg
2 tablespoons each cornstarch and all-purpose flour
1/2 cup vegetable oil
half onion, sliced
1 large carrot, thinly sliced
1 red or green pepper, chopped
2 cloves garlic, minced
1 can (14 ounces) pineapple chunks
1 cup Coca Cola Classic
ј cup apple cider vinegar
2 tablespoons each cornstarch and soy sauce
Cut pork into 3/4-inch cubes and sprinkle with salt and pepper. Lightly beat egg in shallow bowl. Combine cornstarch and flour in another shallow bowl. Dip pork cubes in egg and let excess drip off. Dredge in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat and cook pork, turning once for about 10 minutes or until hint of pink remains inside. Remove to paper towel line plate. Drain all but 1 tablespoon of the oil from skillet.
Stir in onion, carrot, pepper and garlic over medium-high heat for 3 minutes or until tender crisp. Drain pineapple, reserving juice.
In bowl, whisk together pineapple juice, coke, vinegar, cornstarch, and soy sauce and add to skillet. Bring to boil and cook, stirring for 1 minutes. Add pork and pineapple chunks and return to the boil. Stirring.
Serve over rice or noodles.
Makes 4 servings.
Per serving: 400 calorie; 27 g protein; 14 g fat; 41 g carbohydrates; 2 g fiber.
PRALINE PUMPKIN PIE
~Shared by Marilyn, OH
This pie was in our local paper this week. This pie has a 'southern' surprise, and just in time for the holidays!
1 unbaked 9-inch pie crust
Pecan Layer:
1/2 cup chopped pecans
1/3 cup brown sugar
2 Tbsp. butter, softened
Preheat oven to 450.
In small bowl combine pecans, brown sugar, and butter.
Press into bottom of unbaked pie crust.
Bake 10 minutes. Meanwhile prepare pumpkin layer below.
Remove and reduce temperature to 325.
Pumpkin Layer:
2 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2/3 cup brown sugar
1 Tbsp. flour
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1 cup whipping cream
In large bowl combine eggs, pumpkin, brown sugar, flour and spices.
Blend in whipping cream until smooth; pour into partially baked pie shell.
Bake 40 - 45 minutes or until filling is set, testing with a knife in center.
Enjoy the holidays!
CROCKPOT BEEF HASH
~Shared by Treva, NC
2 pounds ground beef (round)
2 onions -- chopped
2 (1 lb.) cans tomatoes
1 & 1/2 tsp chili powder
2 & 1/2 tsp salt
2 tsp Worcestershire sauce
1 cup long grain white rice -- raw
Brown ground beef and drain well. Combine all ingredients in crockpot and cook on LOW for 8 hours.
HONEY-LIME GLAZED CHICKEN
~Shared by Mary S., Nashville, TN
1/2 cup honey
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon soy sauce
2 teaspoons seeded, minced jalapeno pepper
1 1/2 teaspoons minced garlic
6 bone-in chicken breast halves (about 3 pounds)
Combine all ingredients except chicken in small bowl until well blended. Place chicken in shallow baking dish; pour half of marinade over chicken. Cover and refrigerate 2 hours or overnight. Reserve remaining marinade. Grill chicken over medium-hot coals about 15 minutes, turning and basting with reserved marinade, or until chicken is no longer pink in center. Reserve 2 chicken breasts for use in Thai-Style Salad with Shredded Glazed Chicken, if desired.
FOUR BEAN SOUP
~Shared by Luanne, FL
Wow how easy can it get. I would only add one green pepper and a large onion and maybe a mix of sausage and hamburger or a ham bone instead. Lots of possibilities here.
2 lb. hamburger meat
1 medium onion, chopped
2 whole bell pepper, chopped
1 can pinto beans
1 can navy beans
1 can Great Northern beans
1 can Ro-Tel tomatoes
1 can whole tomatoes
salt and pepper to taste
Take a couple pounds of browned and drained hamburger meat and combine it with your sautйed onions and peppers. Add your kidney, pinto, navy and Great Northern beans along with the canned tomatoes. Oh---and don't even think about draining the juice off those beans. For goodness sakes, that's the good stuff! Mix all this well and cook on over a medium high flame for at least 30 minutes, although it won't hurt to turn the heat down afterwards and let it simmer a good while longer. Remember to salt and pepper to taste. Happy eating!
Source: "All Things Southern"
PUMPKIN PANCAKES
~Shared by Treva, NC
2 cups biscuit mix
1 egg
1 cup milk
1/2 cup cooked pumpkin
1/2 teaspoon cinnamon
Mix all ingredients in a bowl until smooth. Place frying pan over medium-to-high heat. Lightly grease pan.
For each pancake, drop large spoonful of batter into pan. When pancakes bubble, turn. Cook until brown. Serve with butter, syrup or powdered sugar.
Makes 1 dozen
SKILLET STEAKS WITH ONION GRAVY
~Shared by Chris M., NM
1/2 c. beef broth
1/2 c. white wine
6 tbl. catsup
2 tsp. Wooster Sauce
2 tsp. Dijon mustard
pepper to taste
4 shell steaks - I used rouladen steaks once and also cube steaks
2 med. onions, thinly sliced
2 tbl. butter
Mix broth, wine, catsup, Wooster sauce, mustard and pepper. Set aside. Cook steaks in a lg. nonstick skillet over med. high heat. Cook for about 4 min. on each side. In the meantime, cook onion slices in butter in a lg. skillet, stirring continually, about 3 min. or so. Cover and reduce heat to med. low and cook about 5 min. longer. Stir broth mixture into skillet with onions and cook until heated through, about 2 min. Pour over steaks and serve.
* I add steaks when I add the broth mixture and let it all combine and simmer a while till tender. Much better!!!!!!
Source: http://whatscookin.proboards4.com/index.cgi?board=Beef&action=display&thread=738
GREEK MEATBALLS
~Shared by Jessica, Corfu, Greece
1 beaten egg
1/2 cup soft breadcrumbs
1 small onion, finely chopped (1/3 cup)
1 clove garlic, minced
1 tablespoon snipped fresh mint
1/4 to 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound lean ground beef
1/2 pound ground lamb
1/2 cup shredded cucumber
1/2 cup plain low-fat yogurt
Cucumber slices
Lemon slices, halved
Pita bread rounds, quartered (optional)
Combine egg and bread crumbs in a mixing bowl. Add onion, garlic, mint, cinnamon, salt, and pepper; mix well. Add ground meats; mix well. Shape into 1-inch balls.
Place in a 15x10x1-inch baking pan. Bake in a 350 degree F oven about 15 minutes or until done. Pat cucumber dry with a paper towel. Stir shredded cucumber into yogurt.
Transfer meatballs to serving plate. Garnish with cucumber and lemon slices. Serve with cucumber-yogurt mixture and, if desired, quartered pita rounds. Makes about 16 servings.
Source: Ladies' Home Journal® Magazine-Home Page
SQUASH AND ONION CASSEROLE
~Shared by Treva, NC
6 medium squash
2 Tbsp. butter
1/2 cup onions, diced
1 tsp. salt
1/4 tsp. pepper
3/4 cup cream or milk
3/4 cup cracker crumbs
3/4 cup grated cheese
Slice squash and cook about 15 minutes. Remove from heat and mash with potato masher, adding butter. Season with salt and pepper. Add cream and finely diced onion.
Line bottom of a greased casserole dish with squash, then a layer of cracker crumbs, then a layer of grated cheese.
Repeat this process, leaving cheese on top. Bake at 400 degrees for about 25 minutes or until cheese is melted and brown on top.
HOLIDAY KAHLUA
~Shared by Marty B., Tell City, IN
6 c. sugar
4 c. water
10 Tbs. instant coffee
1 qt. 100 proof vodka
4 Tbs. real vanilla
6 c. dark creme' de cocoa
Heat sugar, water and coffee to a boil, reduce heat and simmer 1 hour. Allow to cool completely. Add vodka and vanilla.
Makes 1/2 gallon.
To bottle or serve: For each cup of Kahlua add 3/4 c. creme' de cocoa.
SCRUMPTIOUS MEAT LOAF
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Ingredients:
1 pound ground beef, extra lean
1/2 cup tomato paste (4 oz)
1/4 cup onion, chopped
1/4 cup green peppers
1/4 cup red peppers
1 cup tomatoes, fresh, blanched, chopped
1/2 teaspoon mustard, low sodium
1/4 teaspoon ground black pepper
1/2 teaspoon hot pepper, chopped
2 cloves garlic, chopped
2 stalks scallion, chopped
1/2 teaspoon ginger, ground
1/8 teaspoon nutmeg, ground
1 teaspoon orange rind, grated
1/2 teaspoon thyme, crushed
1/4 cup bread crumbs, finely grated
Mix all ingredients together. Place in 1-pound loaf pan (preferably a pan with a drip rack) and bake covered at 350° F for 50 minutes. Uncover pan and continue baking for 12 minutes.
Makes 6 servings — Serving size: 1 (1-1/4-inch) thick slices
Each serving provides: Calories: 193, Fat: 9g, Saturated fat: 3g, Cholesterol: 45mg, Sodium: 91mg
LAYERED MEAT-POTATO DISH
~Shared by Treva, NC
1 c. chopped onion
1 clove garlic, minced
1 tbsp. parsley flakes
1 tsp. salt
1/4 tsp. pepper
1 can (8 oz.) tomato sauce
1 lb. ground beef
1 pkg. (14 oz.) frozen southern style hash browns
2 eggs, beaten
1 c. milk
1 c. shredded cheddar cheese
Brown ground beef (drain). Combine first 7 ingredients. Arrange potatoes in baking dish. Put meat mixture over potatoes, then the
meat mixture.
Beat eggs. Add milk and pour over potatoes. Sprinkle with cheese. Bake at 250 degrees. Cook until set, 35-40 minutes.
Makes 6 servings.
ZUCCHINI WITH GARLIC AND LEMON
~Shared by Jim D., WA State
Serves 4
Bread-Crumb Topping (optional)
2 slices white sandwich bread, torn into quarters
2 tablespoons unsalted butter
Zucchini
5 medium zucchini (about 8 ounces each), ends trimmed
Table salt
1 small clove garlic , minced or pressed through a garlic press (about 1/2 teaspoon)
1 tablespoon extra-virgin olive oil , plus 1 teaspoon, plus extra for serving, if desired
1 - 2 teaspoons fresh lemon juice from 1 lemon
Ground black pepper
1. FOR THE BREAD CRUMBS (optional): Pulse bread in food processor until coarsely ground. Heat butter in 12-inch nonstick skillet over medium-high heat until melted. Add bread crumbs and cook, stirring frequently with heatproof rubber spatula, until golden brown, about 3 minutes. Transfer to small bowl and set aside.
2. FOR THE ZUCCHINI: Cut each zucchini crosswise into several pieces, each 2 to 3 inches long. Shred each piece on large holes of box grater, rotating as needed to avoid shredding seeds and core (which should be discarded); you should have about 10 cups shredded zucchini. Toss zucchini with 1 1/2 teaspoons salt and place in colander set in medium bowl; let drain 5 to 10 minutes. Wrap zucchini in kitchen towel, in batches if necessary, and wring out excess moisture.
3. Place zucchini in medium bowl and break up any large clumps. Combine garlic with 2 teaspoons oil in small bowl; add mixture to zucchini and toss to combine thoroughly.
4. Heat remaining 2 teaspoons oil in 12-inch nonstick skillet over high heat until faint smoke appears. Add zucchini and spread evenly in pan with tongs; cook without stirring until bottom layer browns, about 2 minutes; stir well, breaking up any clumps with tongs, then cook until "new" bottom layer browns, about 2 minutes more. Off heat, stir in lemon juice and salt and pepper to taste. Serve immediately, drizzling with additional olive oil, if desired, and sprinkling with bread crumbs, if using.
Source: Cooks.com
HERSHEY PIE
~Shared by Patricia, Charlevoix, MI
1/2 cup milk
15 marshmallows - full size
4 plain Hershey bars
1/2 cup walnuts.
1 cup whipping cream
1 single graham cracker crust
Heat milk and marshmallows in a double boiler until melted. Add Hershey bars and walnuts. Cool the mixture and then add whipping cream. Pour into an 8-inch pie pan that has been lined with a graham cracker crust. Make curls from the candy bars for a decorative touch.
SCOTCH SHORTBREAD
~Shared by Treva, NC
A not-too-sweet and very easy-to-roll rolled cookie. Use Christmas cookie cutters for Christmas or heart-shaped cutters for Valentine's Day.
1/2 cup butter
3/4 cup shortening
3 cups flour
3/4 cup milk
Cream the butter, shortening and sugar. Mix in the flour. Stir in the milk.
Flour the surface where you will roll the cookies. Roll out the dough to about 1/3 inch thick. Cut out cookies in various shapes. Bake on an ungreased cookie sheet at 350 degrees Fahrenheit for 20 minutes.
Immediately remove from the cookie sheet and allow to cool. Frost with powdered sugar icing.
Makes about 4 dozen cookies.
SWISS CHICKEN CASSEROLE
~Shared by Linda H., Rosharon, TX
6 Boneless Skinless Chicken -Breast Halves
1 Can Cream Of Chicken Soup
1 Soup Can Water
1 Pkg Swiss Cheese
1/2 Stick Butter
1 Pkg Bread Crumbs; coarse
Cut the chicken into bite-sized pieces and place in the bottom of a casserole dish. In a small bowl, mix soup and water then pour over chicken. Put a layer of Swiss cheese over this. Melt butter and add enough bread crumbs to take up the butter.
Sprinkle bread crumbs/butter over the cheese. Bake, covered with foil, in a 375F oven for 35-45 minutes until nicely browned and bubbly.
CHEESY BEAN DIP
~Shared by Johnny, LA
2 (15-ounce) cans refried beans
2 cups (one 8-ounce package) shredded Mexican cheese blend or cheddar cheese
3 tablespoons TABASCO® brand Habanero Sauce
2 teaspoons ground cumin
1 teaspoon chili powder
1 cup chopped green onion
Combine all ingredients in a saucepan over medium heat; cook and stir just until cheese is melted, about 5 minutes. Serve warm with tortilla chips.
Makes 4 cups.
DOG LIVER TREATS
~Shared by Treva, NC
For those of you who have dogs, here is a recipe for you.
1 pound raw liver (any kind) blended into a paste
1 egg
1cup flour
1/2 cup corn meal (or flour)
1/4 teaspoon oregano
1/4 teaspoon garlic powder
Mix well and bake at 350° for 1/2 hour for chewy Treats, longer for crisper treats.
PISTACHIO SALAD
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
1 - 4 oz pkg pistachio instant pudding
1 - 20 oz can crushed pineapple in juice
1 C mini marshmallows
1/2 C chpd nuts (I left out)
1 - 8 oz container frozen whipped topping, thawed
3/4 C coconut
Maraschino cherries for garnish
Combine pudding mix, crushed pineapple with juice, marshmallows and nuts in large bowl. Mix well. Blend in whipped topping. Chill overnight or at least 2 hours. Garnish with cherries and/or additional nuts.
Serves 8
**Mom's note: Very good as a side salad or a dessert
***Neighbor lady's comment: YUM!
Source: Mom
HEARTY TORTELLINI SOUP
~Shared by Larry Holmes, Toronto, Canada
1 pound fresh beef of cheese tortellini
1 tablespoon extra virgin olive oil
1snall onion, diced
2 cloves garlic, minced
2 carrots, chopped
1 stalk celery, sliced
1 red pepper, diced
8 cups Campbell’s Organic chicken broth
2 tablespoons chopped fresh Italian parsley
1 cup frozen pea
1/4 cup basil pesto
In large pot of boiling water, cook tortellini for 8 minutes or until they float to the top and are tender but firm (al dente). Drain and set aside.
Meanwhile, in soup pot heat oil over medium heat and cook onion, carrots, celery and pepper for 8 minutes or until softened. Add stock and parsley; bring to boil. Stir in tortellini and peas; reduce heat and simmer for 5 minutes.
Ladle soup into soup bowls and top with pesto.
Makes 6 to 8 servings..
PURE FRUIT COOKIES
~Shared by Treva, NC
A friend sent me this recipe; it is supposed to be a healthy cookie; so, thought I would share.
3 medium size ripe bananas (about 1 & 1/2 cups)
1/3 cup salad oil
1 tsp vanilla
1/8 tsp salt
1 & 1/2 cups rolled oats
1/2 cup uncooked oat bran or creamy-style hot cereal
1/2 cup chopped walnuts or almonds
1 & 1/2 cups coarsely chopped mixed dried fruits such as dates, apricots and raisins
Preheat oven to 350. Grease 2 large cookie sheets. Mash bananas in large bowl til smooth. Stir in oil, vanilla and salt. Add oats, oat bran, mixed fruits and nuts. Stir well to combine.
Drop by rounded measuring tablespoons onto prepared cookie sheets, spacing about one inch apart.
Flatten slightly with back of spoon.
Bake in preheated oven til bottom and edges of cookies are lightly browned. Cool.
OLD-FASHIONED OATMEAL PIE
~Shared by Mary S., Nashville, TN
3/4 cup honey
2 eggs -- beaten
3/4 cup quick cooking rolled oats
3/4 cup coconut
3/4 cup dried cranberries, currants or raisins
3/4 cup chopped walnuts
1 9-inch unbaked pie shell
Whipped cream -- if desired
Combine all ingredients except pie shell and whipped cream; mix well. Pour into pie shell. Bake at 350єF 40 to 45 minutes or until filling browns and knife blade inserted near center comes out clean. Cool. Top with whipped cream, if desired, and serve.
PASTA BEAN TOSS
~Shared by Marty B., Tell City, IN
1 lb. penne or small pasta cooked
2 medium red onions, thinly sliced
2 large garlic cloves, minced
1 tsp. vegetable oil
5 carrots, peeled, sliced julienne style
2 c. raw broccoli
12 very ripe plum tomatoes, diced or 1 16 oz. can salt free tomato sauce
3 Tbs. Worcestershire sauce
2 Tbs. dried or 4 Tbs fresh basil
1 15 oz can red kidney beans, rinsed
1 15 oz. can white kidney beans, rinsed
1/2 c. Parmesan cheese
Prepare pasta according to package directions. While its cooking, saute onions and garlic in oil in a large frying pan until tender, about 2 minutes. Add remaining ingredients, tomatoes or sauce,
Worcestershire sauce and basil. Simmer for 4 minutes. Add beans. Simmer for 1 or 2 minutes more or until vegetables are done. Add hot pasta and cheese. Toss and serve.
Makes about 15 cups.
PORK TENDERLOIN OVER ROASTED PEARS, CABBAGE, AND ONIONS WITH PEAR SAUCE
~Shared by Treva, NC
Heart-healthy ingredient: Onions
Why: Onions may help prevent heart attacks and high blood pressure and raise your good cholesterol (HDL) level.
Additional note: Cabbage is a cruciferous vegetable, like turnips and Brussels sprouts, and has similar health benefits.
Makes 8 servings
Prep: 30 minutes
Start to Finish: 1 hour
Ingredients
1 tablespoon olive oil, plus additional for pans
1-1/2 pounds savoy cabbage, cut lengthwise into 2-inch wedges
1/2 pound red onion, halved and cut lengthwise into 1/2-inch-thick slices
1-1/2 pounds firm-ripe Bosc or Bartlett pears, halved, cored, and each half cut lengthwise into thirds
1 1-pound pork tenderloin, fat trimmed
3 teaspoons minced garlic
1 teaspoon caraway seeds
1/2 cup apple cider
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
Directions
1. Preheat oven to 425 degree F and arrange racks in upper and lower thirds. Lightly oil 2 shallow baking pans. Evenly spread out cabbage and onion in 1 pan and pears in the other.
2. Roast pears in lower third and cabbage and onion slices in upper third of oven, turning occasionally, until pears are golden brown, about 20 minutes. Transfer pears to a bowl; reserve pan. Rinse pork and pat dry. Place pork in reserved pan and cover with 1-1/2 teaspoons garlic and 1/2 teaspoon caraway seeds. Continue roasting until vegetables are golden brown and an instant-read thermometer inserted in center of pork by 2 inches registers 155 degree F, about 20 minutes. Transfer pork in pan to rack and let stand 10 minutes before cutting into thin slices. Keep vegetables warm on sheet pan loosely covered with foil.
3. Meanwhile, place 4 pear wedges, remaining 1-1/2 teaspoons garlic, 1/2 teaspoon caraway seeds, cider, vinegar, mustard, and remaining oil in a blender; blend until smooth. Transfer to a saucepan and heat over low heat until hot; pepper to taste, for sauce.
4. Arrange pork on a serving platter with pears, cabbage, and onions; drizzle with some sauce. Serve remaining sauce in a pitcher on the side. Makes 8 servings.
Nutrition facts per serving: calories: 185 total fat: 5g saturated fat: 1g cholesterol: 37mg sodium: 101mg carbohydrate: 22g fiber: 2g protein: 14g
BEEF STROGANOFF
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Ingredients:
1-1/2 pounds beef boneless top loin, about 1 inch thick, cut into 1/8 inch strips
2 tablespoons butter or margarine
1 clove garlic, finely chopped
1 1/2 cups beef broth
2 tablespoons ketchup
1 teaspoon salt
1 medium onion, chopped
1/2 pound mushrooms, washed and sliced
3 tablespoons all-purpose flour
1 cup fat-free sour cream or plain yogurt
Hot cooked noodles
Directions:
Melt the margarine in large nonstick skillet over medium heat. Cook the beef in the margarine until browned about 8-10 minutes, stirring occasionally. Reserve 1/3 cup beef broth; add remaining beef broth, ketchup, salt and garlic to meat and heat to boiling. Reduce heat, cover and simmer 10 minutes. Add the onions and mushrooms to beef mixture and cook 5 minutes or until onion is tender. Shake 1/3 cup beef broth and flour in a tightly covered container. Gradually stir broth-flour mixture into beef mixture and heat to boiling, stirring constantly until thickened. Reduce heat, stir in sour cream and cook until hot, but
don't boil. Serve over noodles
Makes 6 Servings
Serving Size: 8 ounces (excluding noodles)
Nutrients per serving: Calories: 344, Total fat: 11g, Saturated fat: 5g, Cholesterol: 100mg, Sodium: 882mg, Carbohydrate: 26g, Protein: 34g, Dietary fiber: 1g
Click if you have a submission for the Reader Recipe
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SAVORY OMELET CUPS
~Shared by Treva, NC
1/4 cup sun-dried tomatoes (not packed in oil)
1/2 cup water, divided
3 eggs
6 egg whites
2 tablespoons minced fresh cilantro
4 teaspoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded provolone cheese
1 cup chopped leeks (white portion only)
2 green onions, chopped
1 tablespoon olive oil
2 tablespoons chopped Greek olives
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/4 cup grated Parmesan cheese
1 tablespoon honey
Place tomatoes in a small bowl. Cover with 1/4 cup water; let stand for 30 minutes. Meanwhile, in a large bowl, whisk the eggs, egg whites, cilantro, butter, salt, pepper and remaining water. Heat an 8-in. nonstick skillet coated with cooking spray; pour about 1/2 cup egg mixture into center of skillet. Lift and tilt pan to evenly coat bottom. Cook for 1-1/2 to 2 minutes or until top appears dry; turn and cook 30-45 seconds longer or until set. Remove from pan and press into a 1-cup baking dish or ramekin coated with cooking spray. Repeat with remaining egg mixture, making three more omelet cups (coat skillet with cooking spray as needed). Sprinkle provolone cheese into cups. Drain tomatoes; chop and set aside. In a large nonstick skillet, saute leeks and onions in oil until tender. Stir in the tomatoes, olives and oregano; cook over medium heat for 2-3 minutes. Spoon into omelet cups. Sprinkle with Parmesan cheese; drizzle with honey. Bake at 350° for 10-12 minutes or until heated through.
Yield: 4 servings.
Nutrition Facts One serving: 1 filled omelet cup Calories: 246 Fat: 16 g Saturated Fat: 6 g Cholesterol: 178 mg Sodium: 764 mg Carbohydrate: 12 g Fiber: 1 g Protein: 15 g
Diabetic Exch: 2 lean meat, 2 fat, 1 vegetable
Source: Light & Tasty
GARLIC PITA CHIPS
~Shared by Jim D., WA State
Serves: 4
Serving Size: 8 chips
Take pita bread to a crunchy new level.
INGREDIENTS
2 pita breads
4 teaspoons olive oil
1 garlic clove, crushed
DIRECTIONS
1. Heat oven to 350є F.
2. Using a small knife or kitchen scissors, cut along circumference of each pita bread to remove folded edge.
3. Combine oil and garlic in a bowl.
4. Brush each pita round with the oil and garlic mixture.
5. Stack the rounds and then cut into 8 wedges.
6. Arrange wedges in a single layer on a baking sheet and bake for 8-10 minutes until chips are golden brown.
NUTRITION INFO
Calories: 126
Fat: 5.3 g
Carbohydrates:17.8 g
Protein: 3.2 g
TURKEY PASTA SOUP
~Shared by Treva, NC
This quick soup has such a great flavor that everyone I've shared it with has added the recipe to her list of favorites. It also simmers up well in a slow cooker.
Servings: 10
Prep/Total Time: 30 min.
1 cup uncooked small pasta shells
1 pound lean ground turkey
2 medium onions, chopped
2 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon fennel seed, crushed
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Cook pasta according to package directions. Meanwhile, in a large soup kettle, cook the turkey, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the broth, beans, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Drain pasta and add to the soup. Cook 5 minutes longer or until heated through.
Yield: 10 servings.
Nutrition Facts: One serving: 1-1/3 cups
Calories: 211; Fat: 4 g; Saturated Fat: 1 g; Cholesterol: 36 mg; Sodium: 868 mg; Carbohydrate: 28 g; Fiber: 6 g; Protein: 15 g;
Diabetic Exchange: 2 very lean meat, 2 vegetable, 1 starch.
Suggestion: If you are cooking for 2, freeze leftovers in individual portions :)
Source: Light & Tasty
Click if you have a submission for the Heart Healthy Recipe
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SKILLET CHICKEN SOUP
~Shared by Luanne, FL
This is from a diabetic source book I have and I thought of Shirley and Buck in Bellingham, WA, that they would enjoy this one pot meal.
Ingredients:
3/4 pound boneless skinless chicken breast, cut into 3/4-inch pieces
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons vegetable oil
1 large onion, chopped
1 red bell pepper, cut into 1/2-inch pieces
3 cloves garlic, minced
1 cup canned fat-free, reduced-sodium chicken broth
1 can (19 ounces) cannellini beans or small white beans, rinsed and drained
3 cups sliced savoy or napa cabbage
1/2 cup fat-free herb-flavored croutons, slightly crushed
Instructions:
Toss chicken with paprika, salt and black pepper in medium bowl until coated.
Heat oil in large, deep nonstick skillet over medium-high heat until hot. Add chicken, onion, bell pepper and garlic. Cook until chicken is no longer pink, stirring frequently.
Add broth and beans; bring to simmer. Cover and simmer 5 minutes or until chicken is cooked through. Stir in cabbage; cover and simmer 3 additional minutes or until cabbage is wilted. Ladle into shallow bowls; top with crushed croutons.
Yield: 4 servings
5 POINTS per serving
Nutritional Information:
Calories 284, Total Fat 5 g, Sat. Fat 1 g, Protein 28 g, Carbohydrates 30 g, Cholesterol 52 mg, Sodium 721 mg, Dietary Fiber 8 g
GINGER GREEN BEANS
~Shared by Mary S., Nashville, TN
Yield: 5 servings
INGREDIENTS
- 1 tablespoon canola oil
- 4 cups 1-1/2 inch pieces fresh green beans
- 2 tablespoons water
- 1 medium-large yellow onion, thinly sliced
- 1/2 teaspoon ground ginger
- 1 teaspoon crushed garlic
- 2 tablespoons light teriyaki sauce
DIRECTIONS
Place the oil in a large nonstick skillet. Add the green beans and water and place over medium heat. Cover and cook for 4 minutes, shaking the pan occasionally. Add the onions, cover, and cook for an additional 4 minutes, until the green beans are tender and the onions are lightly browned. Add a little more water during cooking if needed, but only enough to prevent scorching.
Add the ginger, garlic, and teriyaki sauce. Cover and cook over low heat for a minute or two to blend the flavors. If necessary, cook uncovered for a minute or two to evaporate any excess liquid. Serve hot.
Nutritional Information Per Serving (2/3 cup per serving):
Calories: 62, Carbohydrate: 8 g, Cholesterol: 0 mg,
Fat: 2.8 g, Saturated Fat: 0.2 g, Fiber: 3 g,
Protein: 1.6 g, Sodium: 129 mg, Calcium: 42 mg
Diabetic Exchanges: 1-1/2 Vegetable, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
APPLESAUCE RAISIN CAKE SQUARES
~Shared by Mary S., Nashville, TN
Yield: 16 servings
INGREDIENTS
- 1-1/2 cups unsweetened applesauce
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon maple extract or vanilla
- 3/4 cup raisins
- 1/2 cup coarsely chopped walnuts, optional
- 2 cups all-purpose flour
- 10-3/4 teaspoons Equal for Recipes
or 36 packets Equal sweetener
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
DIRECTIONS
Mix applesauce, oil, eggs, maple extract, raisins, and walnuts into large bowl. Add combined flour, Equal for Recipes, baking soda, salt, and spices, mixing just until blended.
Spoon batter into greased 13 x 9 -inch baking pan. Bake at 350 degrees F. until lightly browned and toothpick inserted in center comes out clean, about 20 minutes (do not overbake!). Cool on wire rack.
Nutritional Information Per Serving (1/16 of recipe):
Calories: 147,Fat: 5.4 g, Saturated Fat: 0.8 g, Cholesterol: 25.5 g,
Sodium:125 mg, Protein: 4.8 g, Carbohydrate: 20.2 g
Diabetic Exchanges: 1/2 Fruit, 1 Bread/Starch, 1 Fat
Source: "1,001 Delicious Desserts for People with Diabetes"
SHRIMP AND APPLE PITA POCKETS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 8 ounces surimi (imitation crab), diced
- 3-1/2 ounces cooked salad shrimp
- 1 large apple, cored and diced
- 2 tablespoons mustard dressing (recipe to follow)
- Four 4-inch mini pita breads
- 4 crisp lettuce leaves, shredded
DIRECTIONS
In a bowl, mix the surimi, shrimp, apple and dressing together. (If you prefer, you can substitute 3-1/2 ounces (drained weight) water-packed tuna for the shrimp.) Fill the pitas with some of the lettuce and top with the seafood mix.
For the mustard dressing, mix 1 teaspoon Dijon mustard with 2 teaspoons of olive oil, and 1 teaspoon apple cider vinegar. Add salt and pepper to taste.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 198, Protein: 15 g, Fat: 3 g, Carbohydrate: 28 g,
Fiber: 1 g, Cholesterol: 61 mg, Sodium: 759 mg
Diabetic Exchanges: 1 Starch, 1 Fruit, 2 Very Lean Meat
Source: "Great Healthy Food - Diabetes"
Click if you have a submission for the Diabetic Choices Recipe
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BEEF STIR-FRY
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon sherry
3 tablespoons olive oil
1/3 pound lean beef
1 clove minced garlic
2 tablespoons minced onion
1/2 cup chopped broccoli
1/2 cup sliced chestnuts
1/2 cup chopped red pepper
1/2 cup sliced mushrooms
1/2 cup chicken broth
Slice the beef thin across the grain.
Combine cornstarch, soy sauce and sherry in a bowl or zip bag. Add beef and toss to coat. Let stand for at least 15 minutes, stirring several times.
Heat 1 1/2 tablespoons of the olive oil in a wok or heavy skillet. Add the beef and stir fry about 2 minutes or until no longer pink.
Remove the beef from wok and set aside. Add remaining oil to wok. Add garlic and onion and stir-fry for about 30 seconds. Add vegetables and coat with oil and stir-fry to heat. Add broth and cook until vegetables are nearly tender and broth is nearly reduced.
Return beef to wok and stir-fry for 2 more minutes until broth is reduced. Spoon over rice and serve.
PUMPKIN PIE MARTINIS
~Shared by Maggie, TX
1/4 cup vanilla vodka
1/4 cup Creme de Cacao
1/2 cup heavy cream
1-1/2 teaspoons pumpkin pie spice
Fill a cocktail shaker halfway with ice. Add vodka, Creme de Cacao, heavy cream and pumpkin pie spice. Shake well. Strain the cocktail into glasses. Enjoy.
Makes two drinks.
Note: Now, once you hand the lovely looking martini over to your guest, grab your can of Reddi Whip and encircle the rim with whipped cream. This will truly make every sip taste like pumpkin pie.
Source: Noble Pig, Inspired by Rachael Ray
CHICKEN-BROCCOLI AU GRATIN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Prep Time: 20 min
Start to Finish: 45 min
Chicken bites and broccoli in a creamy cheese sauce are topped with flaky crescents in a casserole just for two.
Ingredients:
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 small onion, sliced (1/2 cup)
1 box (10 oz) Green Giant® frozen broccoli & zesty cheese sauce
2/3 cup ricotta cheese
1 cup chopped cooked chicken
1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls (4 rolls)
Preparation Directions:
1. Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender. Meanwhile, microwave broccoli with cheese sauce as directed on box.
2. Spread 1/3 cup ricotta cheese in bottom of each of 2 ungreased 2-cup au gratin dishes or individual casseroles.* Top each evenly with chicken, mushroom mixture and broccoli with cheese sauce.
3. Unroll dough; separate into 2 rectangles. Place 1 rectangle over top of each dish, tucking corners into dish as needed.
4. Place dishes on cookie sheet; bake 20 to 25 minutes or until tops are golden brown and edges are bubbly.
2 servings
High Altitude (3500-6500 ft): For either au gratin dishes or square glass baking dish: In step 1, cook mushrooms and onion 5 minutes, stirring frequently. Add chicken to mixture; cook and stir 2 minutes longer. In step 4, bake 23 to 28 minutes.
*Recipe can be made in ungreased 8-inch square (2-quart) glass baking dish. Spread ricotta cheese in dish; top with chicken, mushroom mixture and broccoli with cheese sauce. Arrange dough rectangles over top. Bake as directed.
Source: Kibby Jackson, Gray, GA
General Mills Bake-Off® 42 (Orlando, 2006)
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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BAKED GARLIC CHICKEN
Servings: 4
1/3 cup mayonnaise
1/4 cup grated Parmesan cheese
3 tablespoons mushroom soup mix
1 clove garlic, crushed
4 chicken breasts fillets
Dry bread crumbs
1. Combine mayonnaise, cheese, garlic and soup mix. Spread mixture over chicken, and put in a baking dish sprayed with non-stick spray. Sprinkle bread crumbs over chicken until fully covered.
2. Bake at 400 degrees F for 30 to 40 minutes.
Based on individual serving.
Calories: 450
Total Fat: 20 g
Carbohydrates: 5 g
Protein: 58 g
CREAM OF WHATEVER SOUP
This is one of the best recipes to have on hand and use regularly. As soon as I get near the bottom of the old mayo jar I keep this stored in, I make another batch. It is really good.
2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
Mix all ingredients together well and store in an airtight container.
To make the equivalent of one can of cream of something soup:
Mix 1/3 cup of soup mix with 1 1/4 cups of water. Bring to a boil over medium heat and cook for a few minutes until thickened. Watch carefully and stir constantly to prevent sticking.
Add a vegetable for more flavor, such as diced celery (for cream of celery soup), or some sliced mushrooms (for cream of mushroom soup), or some diced broccoli (for cream of broccoli soup).
PIZZA MEATLOAF CUPS
1 egg, beaten
1/2 cup pizza sauce
1/4 cup seasoned bread crumbs
1/2 tsp Italian seasoning
1-1/2 lbs. ground beef
1-1/2 cups (6 oz.) shredded mozzarella cheese
Additional pizza sauce, optional
In a bowl, combine the egg, pizza sauce, bread crumbs and 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 degrees for 15 to 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. To use frozen pizza cups: Thaw in the refrigerator for 24 hours. Heat on a microwave-safe plate on high for 2 to 3 minutes or until heated through.
CREAMY PASTA BAKE
1 26-ounce jar spaghetti sauce
1 16-ounce package rotini pasta, cooked
1 cup sour cream
1 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup grated parmesan cheese
PREHEAT oven to 375F.
MIX all ingredients until well blended.
SPOON into 13x9-inch baking dish
BAKE 25 min. or until heated through.
OLD KENTUCKY NUT CAKE
2/3 cup Crisco
1 2/3 cup sugar
3 eggs
1 tsp salt
2 tsp baking powder
2 2/3 cup flour
1 cup milk
1 tsp vanilla
1 1/2 cup walnuts, chopped
Cream shortening and sugar. Add eggs. Beat well. Sift dry ingredients and add alternately with milk and vanilla. Fold in walnuts. Bake in greased and floured loaf pan. Bake for 35 to 40 minutes at 350F.
Source: 75 Years of Cooking with Love and Memories, Freeport First United Methodist Church, Freeport, Texas, 1989
JOSEFINAS
1 cube (1/2 cup) butter, softened
1 can (4 oz.) green chilies, drained & diced
1 cup mayonnaise
1/2 lb. Monterey Jack cheese, grated
1 lb. loaf French bread, sliced
In medium bowl, mix butter, chilies, mayonnaise and cheese. Spread mixture evenly onto bread slices. Place on a cookie sheet and broil until bubbly.
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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