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A to Z Recipes
October 15, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. Yeppers. I bragged about the cooler temperatures and manageable humidity. I spoke too soon, I fear. It was
back into the 80's when I went to work at 9:30 last night and the humidity rate was even higher. However, with my 'glass half-full mentality', I am grateful that we got a few rain
showers today. Many folks have had none since Ike tore through here last month. You see? God waited until we got the roofs covered with tarps (still waiting for insurance adjusters and FEMA). Life is good.
Make sure to read the Reader Comments section for a recipe request from our pal,
Cindy. There is a special link there to use for your response. We have many chefs, master cooks, and professional candy makers in our midst. Perhaps someone can help her. I have also posted feedback from
Carrie N. about one of Patricia's issues..
There's been some positive response to 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 have big bills come due in October and April each year). If you would like to join in her painless way of helping, visit the
Reader Support section. Thanks.
The current Monthly Theme topic is: Cooking on a
Shoestring. Just about everyone has had times when watching every penny was a necessity. Probably all of us have managed to eat well and still not break the bank. I hope you'll share some recipes by visiting 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.
If you're looking for great recipes and something to make you think and laugh, you've come to the right place, folks. There's over
45 recipes in today's issue as well as plenty of other reasons to make your viewing pleasant. Look at who did all the sharing today:
Treva, NC
Carol, Tupper Lake, NY
Pat, Minden, NV
Mary H., Montreal, Canada
Johnny, LA
Mary S., Nashville, TN
Jean, Syracuse, NY
Marty B., Tell City, IN
Jessica, Corfu, Greece
Chris M., NM
Larry Holmes, Toronto, Canada
Linda H., Rosharon, TX
Jim D., WA State
Patricia, Charlevoix, MI
Dorie, IL
We'll see you here again on Sunday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
PS: There are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. There is no profit for me. I paid these expenses without assistance throughout many years, but with increased costs, your help would be greatly appreciated.
I am pleased to list those readers making recent donations to defray a2z October bills.
Rita K. in Niceville, FL
Sally J. in San Angelo, TX
Leasa F. in Holstein, IA
Nancy C. in Niceville, FL
Cornelia C. in Salisbury, MA
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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 Treva, NC
A sense of humor is the ability to see the funny side of a serious situation and to laugh at things when they're not the way they ought to be.
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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BATTER UP
~Shared by Carol, Tupper Lake, NY
Two 90-year-old women, Rose and Barb, had been friends all of their lives.
When it was clear that Rose was dying, Barb visited her every day.
One day Barb said, 'Rose, we both loved playing women's softball all our lives,
and we played all through High School. Please do me one favor: when you get to
Heaven, somehow you must let me know if there's women's soft-ball there.'
Rose looked up at Barb from her death bed and said, 'Barb, you've been my best
friend for many years. If it's at all possible, I'll do this favor for you.'
Shortly after that, Rose passed on.
At midnight the following Friday, Barb was awakened from a sound sleep by a
blinding flash of white light and a voice calling out to her, 'Barb, Barb.'
'Who is it?' asked Barb, sitting up suddenly. 'Who is it?'
'Barb -- it's me, Rose.'
'You're not Rose. Rose just died.'
'I'm telling you , it's me, Rose,' insisted the voice.
'Rose! Where are you?'
'In Heaven,' replied Rose. 'I have some really good news and a little bad news.'
'Tell me the good news first,' said Barb.
The good news,' Rose said, 'is that there's Softball in Heaven. Better yet , all of our
old buddies who died before us are here, too. Better than that, we're all young again.
Better still, it's always springtime, and it never rains or snows. And best of all, we can
play softball all we want, and we never get tired.'
'That's fantastic,' said Barb. 'It's beyond my wildest dreams! So what's the bad news'
'You're pitching Tuesday.'
Life is short... So Remember to Live Well & Laugh Often!
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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MAKING PERFECT PIES
From making great dough to decorating the crust, a complete guide to pie baking, plus recipes and essential equipment
Nothing beats the taste of homemade pie. And, because you can vary the fillings and toppings, there truly is a pie for every season and occasion. Once you've decided what kind of pie you'd like, all you need to do is master a few simple techniques.
Click the Gourmet May 2003
link and you'll find a complete guide to pie making, from creating the perfect crust, to constructing a lattice top, plus information on essential equipment and
ten great recipes. Soon, making a hot crusty one won't be, well, pie in the sky.
Pies Versus Tarts
There's an almost endless variety of pies, including those filled with fruit, custard, or nuts, and those that have a bottom crust, a double crust, a lattice top, a streusel top, or a meringue topping. But two characteristics all pies have are a filling and a flaky pastry crust. Some are filled then baked, while others are baked empty, then filled—this is called blind baking and is explained in the baking section. Most pies are baked in a round, shallow, slope-sided pan, but a deep-dish pan can also be used.
Like pies, tarts consist of a filling and a pastry shell. The main difference is in the dough, which is slightly sweeter and more tender than pie dough. Some tarts are baked with their filling while others are baked and then filled. The biggest difference between the two is that tarts are always open-faced—they never have a top or lattice crust. Tarts are usually baked in a straight-sided pan, often with a fluted edge, but they can be baked in different sized and shaped pans, including mini-tartlet pans.
Ten Terrific Pies and Tarts
Classic Double-Crust Apple Pie
Spiced Pecan Pie
Berry Streusel Pie
Lemon Meringue Pie
Tropical Fruit Tart
Caramel Pumpkin Pie
Coconut Cream Tart with Macadamia Nut Crust
Peach Lattice Pie
Bittersweet Chocolate Pudding Pie with Creme Fraiche Topping
Key Lime Pie
Text by Carole Bloom, CCP; photo by Charles Schiller
Baking expert, food writer, and cooking teacher Carole Bloom is a Certified Culinary Professional (CCP). She is author of nine cookbooks on desserts and pastries, including
The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients (Wiley 2007). To learn more about Bloom, go to
carolebloom.com.
Source: Gourmet May 2003
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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is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our October Birthday Babies:
2nd Jean M. in Ohio (one of our most "senior" seniors!)
2nd Mary C. in Slaton, Texas
2nd Michelle B. in Springfield, Missouri
2nd Susan G. in Idaho
3rd Ryan, Dartmouth, Nova Scotia
3rd Cathy in Brookings, South Dakota
3rd Jo T. in Sumrall, Mississippi
5th Deanna C. in Leander, Texas
5th Kamryn K. in Butler, Pennsylvania
6th Lynda N. in Iberia, Missouri
6th Cecilia R. in Wiconisco, Pennsylvania
6th Deann T. in Knox, Indiana
8th Suzy-Q in Cocoa Beach, Florida
8th Cortney H. in Boulder, Colorado
8th Ronna J. in Poulan, Georgia
9th Terri S. in Paris, Tennessee
10th Valerie in Trinity, North Carolina
10th Betty R. in Ft. McCoy, Florida
11th Gloria M. in Telford, Tennessee
13th Barry in Lethbridge, Alberta, Canada
14th Gene S. in Van, Texas
15th Allan N. in Isle of Palms, South Carolina
15th Kim H. in Redlands, California
16th Pam H. in Swanton, Ohio
16th Pody in Rosemount, Minnesota
17th Pat C. in Auburn, Washington
17th Colin B. in Calgary, Alberta, Canada
18th Dawn A. in Godfrey, Ontario, Canada
19th Patricia G. in Soddy Daisy, Tennessee
21st Mary H. in Montreal, Canada
22nd Norma L. in Pataskala, Ohio
22nd Larry J. in Spring Hill, Tennessee
22nd Marvin S. in Yellville, Arkansas
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
25th Cassandra H., in Florence, Alabama
26th Helen S. in Rochester, Minnesota
28th Janelle in Oxford, Alabama
29th Kenneth in Webber, Kansas
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
30th Nancy A. in Delaware, Ohio
31st Patty Jo B. from Salt Lake City, Utah
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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What is Grits?
~Shared by Treva, NC
This is for all you Yankees that aren't familiar with that southern dish: Grits
What Is Grits?
Nobody knows. Many people feel that grits are made from ground up bits of white corn. This is obviously a lie. Nothing as good as a Grits can be made from corn.
The most recent research suggests that the mysterious Manna that God rained down upon the Israelites during their time in the Sinai Desert was most likely Grits.
Critics disagree, stating that there is no record of butter, salt, or cheese raining down from the sky, and that God would not punish his people by forcing them to eat Grits without these key ingredients.
How Grits are Formed.
Grits are formed deep underground under intense heat and pressure. It takes over 1000 years to form a single Grit. Most of the world's grit mines are in Southern Georgia, and are guarded day and night by armed guards and fierce attack dogs. Harvesting the Grit is a dangerous occupation, and many Grit miners lose their lives each year so that Grits can continue to be served morning after morning for breakfast (not that having Grits for lunch and dinner is out of the question). Yankees have attempted to create a synthetic Grits. They call them Cream of Wheat. As far as we can tell the key ingredients of Cream of Wheat are Elmer's Glue and shredded styrofoam. These synthetic grits have also been shown to cause nausea, and may leave you unable to have children.
Historical Grits
As we mentioned earlier, the first known mention of the Grits was by the Ancient Israelites in the Sinai Desert. After that, the Grits was not heard from for another 1000 years. Experts feel that the Grits was used during this time only during secret religious ceremonies, and was kept from the public due to it's rarity. The next mention of the Grits was found amidst the ruins of the ancient city of Pompeii in a woman's personal diary. The woman's name was Herculaneum Jemimaneus (Aunt Jemima to her friends.)
The 10 Commandments of Grits
I. Thou shalt not put syrup on thy Grits
II. Thou shalt not eat thy Grits with a spoon or knife
III. Thou shalt not eat Cream of Wheat and call it Grits, for this is blasphemy
IV. Thou shalt not covet thy neighbors Grits
V. Thou shalt use only Salt, Butter, and Cheese as toppings for thy Grits
VI. Thou shalt not eat Instant Grits
VII. Thou shalt not put syrup on thy Grits
VIII. Thou shalt not put syrup on thy Grits
IX. Thou shalt not put syrup on thy Grits
X. Thou shalt not put sugar on thy Grits either
How to Cook Grits
For one serving of Grits: Boil 1.5 cups of water with salt and a little butter. Add 5
Tbsp of Grits. Reduce to a simmer and allow the Grits to soak up all the water. That's all there is to cooking grits.
How to Eat Grits
Immediately after removing your grits from the stove top, add a generous portion of butter. (WARNING: Do NOT use low-fat butter.) The butter should cause the Grits to turn a wondrous shade of yellow. (Hold a banana or a yellow rain slicker next to your Grits; if the colors match, you have the correct amount of butter.) Next, add salt. (NOTICE: The correct ration of Grit to Salt is 10:1 Therefore for every 10 grits, you should have 1 grain of salt.) Cheese is optional. However if you wish to add cheese, cut it into 1/4' squares and add immediately before you eat your Grits. You do not want your cheese to melt completely. Now begin eating your grits. Always use a fork, never a spoon, to eat Grits. Your grits should be thick enough so they do not run through the tines of the fork. The correct beverage to serve with Grits is Milk or Chocolate Milk. (WARNING: Use whole milk only - DO NOT use 2% or, heaven forbid, Skim Milk.) Your grits should always be eaten in a bowl. Never use a plate to eat Grits.
Ways to Eat Leftover Grits:
(Leftover grits are extremely rare.) Spread them in the bottom of a casserole dish, Cover and place them in the refrigerator overnight. The Grits will congeal into a gelatinous mass. Next morning, slice the Grits into squares and fry them in 1/2' of cooking oil and butter until they turn a golden brown. Many people are tempted to pour syrup onto Grits served this way. This is, of course, unacceptable.
Kids Are Quick
~Shared by Pat, Minden, NV
TEACHER: Maria, go to the map and find North America .
MARIA: Here it is.
TEACHER: Correct. Now class, who discovered America?
CLASS: Maria.
TEACHER: John, why are you doing your math multiplication on the floor?
JOHN: You told me to do it without using tables.
TEACHER: Glenn, how do you spell 'crocodile?'
GLENN: K-R-O-K-O-D-I-A-L'
TEACHER: No, that's wrong
GLENN: Maybe it is wrong, but you asked me how I spell it.
TEACHER: Donald, what is the chemical formula for water?
DONALD: H I J K L M N O.
TEACHER: What are you talking about?
DONALD: Yesterday you said it's H to O.
TEACHER: Winnie, name one important thing we have today that we didn't have ten years ago.
WINNIE: Me!
TEACHER: Glen, why do you always get so dirty?
GLEN: Well, I'm a lot closer to the ground than you are.
TEACHER: Millie, give me a sentence starting with 'I.'
MILLIE: I is.
TEACHER: No, Millie.... Always say, 'I am.'
MILLIE: All right... 'I am the ninth letter of the alphabet.'
TEACHER: George Washington not only chopped down his father's cherry tree, but also admitted it. Now, Louie, do you know why his father didn't punish him?
LOUIS: Because George still had the axe in his hand.
TEACHER: Now, Simon, tell me frankly, do you say prayers before eating?
SIMON: No sir, I don't have to, my Mom is a good cook.
TEACHER: Clyde, your composition on 'My Dog' is exactly the same as your brother's. Did you copy his?
CLYDE: No, sir, it's the same dog.
TEACHER: Harold, what do you call a person who keeps on talking when people are no longer interested?
HAROLD: A teacher.
Farmer Jones
~Shared by Mary H., Montreal, Canada
Farmer Jones' cows had recently stopped giving good milk. So, he went around asking for advice, and someone told him that happy cows give good milk. Every morning, Farmer Jones would go out and tell some jokes to his cows, and they would all laugh. But the rest of the cows in that community thought that the jokes were pretty stupid.
Because of this, Farmer Jones' cows became the laughing stock of the town.
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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OHIO
BACON QUICHE TARTS
This one is dedicated to one of my bestest gal-pals in the whole world. And she's having a
birthday tomorrow! Yee-haa! I still can't believe that Pammie in Swanton, Ohio is another year older
(than me, lol). Happy Birthday, dear friend!
5 slices bacon -- cooked crisp
1 8 oz. cream cheese -- softened
2 tablespoons milk
2 eggs -- beaten
1/2 cup Swiss cheese -- shredded
2 tablespoons green onion -- chopped
1 10 oz. refrigerated biscuits, flaky
dash Tabasco sauce
Preheat oven to 375. Lightly grease 10 muffin tins.
Cook bacon crisp and drain and crumble.
Beat cream cheese, milk, onion, egg, Tabasco sauce and Swiss cheese together.
Separate dough into 10 biscuits and place one on each of the muffin tins. Firmly press into the tin forming a 1/4 inch crust. Place 1/2 of the bacon in the bottom of each tin and fill with cheese mixture over bacon.
Bake in pre heated oven for 20-25, minutes until edges are golden brown. Sprinkle with remainder of the bacon, pressing it down into the mixture. Serve warm.
Source: Maplevale Farm Bed & Breakfast, Oxford, OH
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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Hi Maggie,
Would you please ask the readers for a recipe that I can make butter cream mints that I can mold. I looked at the ones on the site and none were for molding. I am going to do these for my son's wedding. Also I will need the color for the mixture in Red and then I need it to be bright white. I would like to know what type of coloring I can use that won't leave the taste of the coloring Its been so long since I did this, I just had to volunteer my services...lol.
Thanks so much,
Cindy W.
If anyone has a response for Cindy, please use this link for your email: Butter Cream Mints for Cindy
Re: Patricia's Apple Issue
This has to be one of the best I’ve received!!! THANK YOU SO MUCH FOR YOUR TIME AND ALL YOU HAVE PUT INTO MAKING THIS ONE AWESOME
PRIVILEGE TO BELONG TO!!!!!!!
Carrie N.
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?
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SAUSAGE, BISCUITS AND GRAVY - REAL SERIOUS
~Shared by Johnny, LA
Serves 4, maybe.
Al may be a tad eccentric, but he does understand serious breakfast. The Oro Chico Cafe, Oro Grande, New Mexico. Highly recommended. Prices moderate. Locale unique in this Universe.
12 slices bacon
1 pound pork sausage (your choice: plain, sage, hot, or mixture)
2 tablespoons flour
3 cups milk
salt and pepper to taste
1 1/2 teaspoons Kitchen Bouquet (or to color)
2 1/4 cups Bisquick (or other biscuit mix)
2/3 cup water
2 large baking potatoes, baked, chilled
1 medium onion, sliced very thin
1 tablespoon bacon drippings (grease)
1 tablespoon butter
8 eggs
salt and pepper to taste
The night before, or the week before if you wish, bake up a couple of potatoes. No big deal. Scrub the skin, throw them in the oven at 400 F for about an hour.
Let cool, then refrigerate until ready to use. You might want to open a beer for yourself; remembering that beer is no longer just a breakfast drink. Fry up the bacon. Set aside and keep warm. Reserve bacon grease in the pan. If there is an awful lot, you might want to put some in a Mason jar for another meal.
In a small skillet, heat one tablespoon of the bacon grease and a tablespoon of butter. Add the thinly sliced onion and fry until nicely crisp and brown. Set aside.
Heat oven to 450 degrees F.
In heavy skillet over medium-high heat, brown sausage. Remove sausage and keep warm. Add flour. Stir into drippings and cook for 4-5 minutes, letting the flour brown. Add the milk all at once and stir constantly until thickened. Add Kitchen Bouquet to color (real gravy should not look anemic, right?). Reduce heat and stir occasionally. Season with salt and pepper to taste. Return sausage to skillet and keep warm.
Slice up your baked potatoes. Do not bother to peel, just slice them up and toss into the pan in which you fried the bacon. Salt and pepper to taste. Brown nicely over medium-high heat.
Meanwhile, make up biscuits. Mix Bisquick and water with a fork. Do not overwork. Roll or pat out to about 3/4 inch thickness and cut with a biscuit cutter (or use a small tin can, from which you have cut both ends and drained the contents). Place on baking sheet. Bake at 450 degrees for 8-10 minutes, until nicely browned.
And, just to keep yourself busy and out of trouble, fry up some eggs. Your choice as to how you do them - and remember, this is YOUR kitchen, so do them as you damned well please.
To plate this extravaganza: Split two biscuits, place on plate. Ladle off a goodly glob of sausage and gravy. Lay a couple-three strips of bacon over. Slide in a generous portion of the fried potatoes. Strew a goodly measure of the fried onions over the potatoes. Finish off with a couple of eggs at the end of the plate. And do not forget the salt and pepper on the table. This is, after all, real food, not health food....
Refresh the coffee.
Absorb.
SHRIMP SALAD WITH DILL AND CUCUMBER
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3 quarts water
- 1 lemon, sliced into wedges
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 1-1/2 pound medium shrimp, deveined and without shells
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup onion, minced
- 2 cups cucumber, peeled, seeded, and diced
- 2 tablespoons fresh dill, chopped
DIRECTIONS
Bring the water to a boil in a large pot. Add the lemon wedges, peppercorns, and bay leaves. Add the shrimp and cook for 3 minutes, or until the shrimp is fully done. Drain the water and cover with ice water to cool the shrimp.
Once the shrimp is cool, drain the water and coarsely chop the shrimp. Combine the shrimp with remaining ingredients. Refrigerate for 1 hour, then serve.
Nutritional Information Per Serving (About 1/2 cup):
Calories: 183, Fat: 8 g, Cholesterol: 228 mg, Sodium: 395 mg,
Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 24 g
Diabetic Exchanges: 3-1/2 Very Lean Meat, 1/2 Vegetable, 1 Fat
Source: "Cooking with The Diabetic Chef"
LAYERED PUMPKIN CHEESECAKE PIE
~Shared by Treva, NC
You can use the gingersnap crust or make a graham cracker crust for this pie.
Crust:
1 cup gingersnap crumbs, about 20 to 24 cookies
1/2 cup finely chopped pecans
3 tablespoons melted butter
Cream Cheese Layer:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
Pumpkin Layer:
1 can (15 ounces) pumpkin puree
1/3 cup evaporated milk
1/2 cup granulated sugar
2 eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
dash ground nutmeg
dash salt
Combine gingersnap crumbs, pecans and butter. Press into bottom and up sides of a 9-inch deep-dish pie plate. Combine softened cream cheese, 1/4 cup sugar, and vanilla, blending with electric mixer. Blend in egg. Pour cream cheese mixture over crust. Combine remaining ingredients in another bowl; mix to blend well. Pour over cream cheese mixture. Bake at 325° for about 1 hour and 15 minutes or until set. Chill. Serve with whipped topping or whipped cream.
RANCH DRESSING
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Serves: 16
1 clove garlic, peeled
2-3 pinches salt
3/4 cup buttermilk
2-3 tablespoons fresh lime juice
1 tablespoon chives, snipped
1 tablespoon fresh parsley or cilantro, minced
salt and pepper to taste
In a small bowl (or jar with tight fitting lid), mash the garlic clove and salt together until a paste forms. Whisk (or shake) in the remaining ingredients until well blended. Taste and adjust seasonings. Cover and chill.
Source: DVO Recipe Center
CRANBERRY PUNCH
~Shared by Marty B., Tell City, IN
3 pts. cranberry juice cocktail
3 c. water
3 c. orange juice
1 1/2 c. pineapple juice
1 1/4 c. lemon juice
1 1/2 c sugar
Combine all ingredients; chill and serve over crushed ice.
Makes about 30-1/2 c. servings.
PEPPERMINT ICE CREAM PIE
~Shared by Treva, NC
1 & 1/2 cups chocolate wafer crumbs
1/4 cup + 2 tbsp butter or margarine, melted
3 tbsp peppermint candy, finely crushed
1 pint peppermint ice cream
8 oz frozen whipped topping (partially thawed)
Combine crumbs and melted butter. Press into a 9" pie plate.
Combine peppermint ice cream & whipped topping. Spoon into crumb crust. Sprinkle with peppermint candy. Freeze.
TEX-MEX MEATBALLS IN CHILE SAUCE
~Shared by Jessica, Corfu, Greece
3 corn tortillas
1/2 cup milk
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground ham
1/4 cup onion, chopped
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup bottled chili sauce
1 cup beef broth
Tear or shred corn tortillas into small pieces and place in a bowl with milk; let stand for 15 minutes.
Add ground beef, ground pork, ground ham, chopped onion, chopped garlic clove, cumin, oregano, salt, and pepper. Mix thoroughly. Shape into 1-inch balls.
Heat chili sauce and beef broth to boiling in a skillet; reduce the heat. Add the meatballs. Cover and simmer until done, about 15 to 20 minutes.
Makes 12 servings.
Source: Cooks Recipe
MINUTE STEAK AND GRAVY
~Shared by Chris M., NM
GREAT!!!!!
1 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Old Bay seasoning – I did not use
1 pound minute steak -- 4 to 5 medium pieces (I used 2 large ones)
1/3 cup self-rising flour
6 tablespoons butter or margarine
1 medium onion -- sliced
1 cup warm water – I used 1/2 c. water & ½ c. milk
Preheat oven to 400 degrees. (I left everything in the skillet.)
Combine the garlic salt, salt, pepper, and Old Bay seasoning. Sprinkle the seasonings evenly over both sides of the steaks. Let stand for 20 minutes. Dust the steaks with the flour. Melt the butter in a large skillet over medium-high heat. Add the steaks and brown lightly on both sides, 2 to 3 minutes per side. Place into a 1 1/2-quart casserole dish. Sprinkle the onion slices over the meat. Add any remaining flour to the skillet that the meat was cooked in. Stir until the flour is absorbed. Add the water and cook over high heat, stirring up the browned bits from the bottom of the pan. Bring to a boil, then reduce the heat and simmer for 1 minute. Pour over the steaks. Cover and bake for 35 minutes or until the meat is tender.
FEATHER LIGHT ROLLS
~Shared by Treva, NC
“They're just as tasty the next day with a slice of cheese on each section of the cloverleaf.”
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 tablespoon plus 1/3 cup sugar, divided
1 cup warm milk (110° to 115°)
1/3 cup shortening
2 eggs
1-1/2 teaspoons salt
4 to 5 cups all-purpose flour
DIRECTIONS
In a large mixing bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand for 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight. Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. Bake at 350° for 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Yield: 2 dozen.
Nutrition Facts One serving: (1 each) Calories: 126 Fat: 4 g Saturated Fat: 1 g Cholesterol: 19 mg Sodium: 158 mg Carbohydrate: 20 g Fiber: 1 g Protein: 3 g
Source: Taste of Home
ROASTED VEGETABLES AND ORZO SALAD
~Shared by Larry Holmes, Toronto, Canada
1 head garlic
1 red onion, cut into 8 wedges
1 each red and yellow peppers, chopped
1 pound asparagus, trimmed and chopped
2 tablespoons butter, melted
1 tablespoon chopped fresh thyme or 1 teaspoon dried
pinch salt and pepper
1 cup orzo pasta
3 tablespoons butter
2 tablespoons chopped fresh Italian parsley and mint or basil
Cut top off garlic head just to expose cloves and put cut side down on parchment paper-lined baking sheet; set aside.
In large bowl, combine onion, peppers and asparagus with melted butter, thyme, salt and pepper. Spread onto baking sheet with garlic and roast in 425 degree oven for 30 minutes or until tender and golden.
Meanwhile, in pot of boiling slated water, cook orzo to 10 minutes or until tender but firm (al dente). Drain and place in a large bowl. Add 1 tablespoon of the butter and stir to coat. Add vegetables to orzo and stir to combine.
Squeeze garlic into board and mash with remaining butter; stir in parsley and mint. Add to salad and stir to coat.
Makes 4 to 6 servings.
Per each of four servings: 370 calories; 10 g protein; 15 g fat; 48 g carbohydrates; 5 g fiber.
CHEESECAKE FACTORY-LIKE MADEIRA CHICKEN
~Shared by Linda H., Rosharon, TX
1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce:
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups Madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.
2. Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.
3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the
Madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.
4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.
5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of
Madeira sauce over the chicken on each plate.
Makes 2 to 4 servings.
Source: Secret Recipes
FRIED PASTA
~Shared by Treva, NC
7 oz. pasta, small shape
olive oil
3 T. cooking wine, or chicken broth
more chicken broth
mushrooms to taste
grated cheese
Brown raw pasta 7 - 8 minutes in olive oil until unevenly toasted. Gemelli or Rotini work well because of their many ridges. Add your favorite cooking wine or broth and simmer, stirring until pan is almost dry.
Add chicken broth to almost cover pasta and simmer, covered, until al dente -- almost crunchy -- ten minutes or less. Uncover and boil off excess liquid.
Add mushrooms sautéed in butter. Top with freshly ground black pepper and grated cheese.
PEACH-GLAZED GRILLED PORK CHOPS
~Shared by Jim D., WA State
Three medium-sized ripe peaches, peeled, pitted, and sliced, can be substituted for the frozen.
Serves 4
1 cup peach preserves
1/4 cup red wine vinegar
1/2 teaspoon minced fresh thyme leaves
1/8 teaspoon cayenne pepper
1 (16-ounce) bag frozen sliced peaches
1 teaspoon Dijon mustard
4 bone-in rib or center-cut pork chops , about 1-inch thick
Salt and pepper
1. Simmer preserves, vinegar, thyme, and cayenne in saucepan over medium heat until reduced to 1 cup, about 3 minutes. Reserve 1/4 cup glaze. Add peaches to saucepan with remaining glaze and simmer until peaches are soft and glaze is slightly thickened, about 10 minutes. Off heat, stir in mustard. Cover and keep warm.
2. Season pork with salt and pepper and grill over hot fire until well browned and internal temperature reaches 145 degrees, about 6 minutes per side. Brush with reserved glaze and cook 1 minute longer. Transfer to platter and let rest 5 minutes. Pour sliced peach mixture over chops. Serve.
Source: CooksCountry.com
JELL-O COOKIES
~Shared by Patricia, Charlevoix, MI
1/2 cup sugar
3/4 cup butter
1 -3 ounce package red Jell-O
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon baking powder
21/2 cups flour
Preheat oven to 350 degrees. Cream together sugar, butter, Jell-O, eggs and vanilla. Add salt, flour and baking powder; mix till well combined. Form into small balls and flatten on cookie sheet. Bake for 6 to 8 minutes. Cool on wire rack.
BACON RANCH BREAD BITES
~Shared by Treva, NC
1 loaf (1 lb.) frozen bread dough, thawed
2 tsp. oil
1 cup Shredded Mozzarella Cheese
1 pkg. (1 oz.) ranch salad dressing mix
1 pkg. (12 oz.) Bacon, cut into 1-inch pieces, cooked, drained
Roll bread dough into 1/2-inch-thick rectangle on lightly floured surface; brush with oil.
Cut dough with sharp knife into 1x1-inch pieces.
Toss bread dough pieces, cheese, salad dressing mix and bacon in large bowl.
Place on ungreased cookie sheet; shape into oval loaf. Let rise in warm place until double in size.
Bake at 350°F for 20 to 30 minutes or until golden brown
CHERRY DREAM PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 graham cracker pie crust
3 egg yolks
1 (14 oz) can Eagle Brand sweetened condensed milk
1/3 C. lemon juice
1 (21 oz) can cherry pie filling chilled
whipped topping (optional)
Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice. Pour into prepared crust; bake 8 minutes. Cool. Chill 3 hours or overnight. Prior to serving, top with pie filling. Garnish with whipped topping. Refrigerate leftovers.
MY BUTTERMILK SPICE POUND CAKE
~Shared by Johnny, LA
1 cup butter or oleo
3 cups sugar
5 medium eggs
1 tsp vanilla
3 cups plain flour
1 cup buttermilk
2/3 tsp baking soda
1 tsp cinnamon
1 tsp powdered all spice
Pre-heat oven @250.
Cream butter, sugar and eggs, well, add vanilla.
Sift all dry ingredients and add gradually to creamed mixture with buttermilk. Beat for 2 minutes.
Bake in tube pan @250 until done, takes long time.
Let cool and turn out of pan. Ice if you want.
ZUCCHINI SPICE PIE
~Shared by Treva, NC
Thanks to the blender, this couldn't be easier to put together, especially if you use a ready-made crust. Alternatively, use your own favorite crust recipe to make a single-crust pie.
Dough for lining a 9-inch pie plate or a ready-made crust
3/4 cup, light or dark brown sugar
1 & 1/2 cups, well-drained grated zucchini (see note)
1 & 1/2 cups, evaporated milk
2 tablespoons, molasses
1/4 teaspoon, ground nutmeg
1 tablespoon, flour
1/4 teaspoon, salt
1 tablespoon, ground ginger
1 & 1/2 teaspoons, ground ginger
1 & 1/2 teaspoons, ground cinnamon
2 large eggs
1/2 teaspoon, ground cloves
Preheat the oven to 450 degrees.
If not using purchased crust, line a 9-inch pie plate with the dough.
Put the remaining ingredients in a blender, and blend at high speed for one minute. Pour into the pie shell, and bake for 10 minutes. Reduce the oven to 350 degrees, and continue to bake the pie until a toothpick inserted in the center comes out clean, about 45 minutes more. Cool and serve. Note: To prepare the zucchini, grate 2 large zucchini using the shredding disk of a food processor or the large holes of a hand grater. Set a colander in the sink, and transfer the zucchini to a colander. Salt the zucchini generously, mix, and allow the mixture to drain, about 15 minutes. Rinse the zucchini well with cool running water, allow it to drain, and with your hands squeeze it as dry as possible. Measure the mixture, and proceed with the recipe.
Makes one 9-inch pie
TARRAGON CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 boneless chicken breasts, with skin
- 4 sprigs fresh tarragon
- 1 teaspoon salt
- 2 teaspoons pepper
- 1 tablespoons olive oil
DIRECTIONS
Preheat the oven to 375 degrees F. Gently lift the skin of each chicken breast and place a sprig of tarragon underneath. Season each chicken breast with salt and pepper.
Heat the olive oil in a pan over medium heat. Add the chicken breasts and cook each side until it is golden brown.
Remove the chicken breasts to a baking sheet. Place the breasts in the oven and cook for about 20 minutes, or until the chicken has reached an internal temperature of 165 degrees F. Remove the chicken from the oven and allow it to rest for 5 minutes before serving.
Nutritional Information Per Serving (1 chicken breast):
Calories: 234, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 86 mg,
Sodium: 654 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 31 g
Diabetic Exchanges: 4 Very Lean Meat, 2 Fat
Source: "Cooking with The Diabetic Chef"
MOLTEN MOCHA CAKES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Prep Time: 15 minutes
Total Time: 32 minutes
Makes: 8 servings
1 package (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1 cup (2 sticks) butter
2 cups powdered sugar
1/2 cup GENERAL FOODS INTERNATIONAL COFFEES, any flavor
5 whole eggs
4 egg yolks
3/4 cup flour
Preheat oven to 425 degrees F. Grease 8 (6 ounce) custard cups or soufflé dishes. Place on baking sheet.
Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flavored instant coffee; mix well. Add whole eggs and egg yolks; stir until well blended. Stir in flour. Pour batter evenly into prepared custard cups. Bake 15 to 16 minutes or until cakes are firm around edges but soft in the centers. Let stand 1 minute. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Garnish with a light sprinkling of additional powdered sugar and fresh raspberries, if desired. Serve immediately.
SWIRLED™ HOLIDAY PARTY MIX
~Shared by Treva, NC
9 cups oven-toasted corn cereal squares
4 cups popped popcorn
1 1/2 cups dry-roasted peanuts
1 cup packed light brown sugar
1/2 cup (1 stick) butter or margarine
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 2/3 cups or 1 (10-ounce) package NESTLÉ® TOLL HOUSE® SWIRLED™ Holiday Morsels
1 (7.5ounce) package milk chocolate-covered pretzels
Preheat oven to 250°F (120°C). Grease large roasting pan.
Mix cereal, popped popcorn and peanuts in large bowl. Pour into prepared pan.
Combine brown sugar, butter and corn syrup in medium, heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes.
Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.
Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. Stir in morsels and pretzels. Store in airtight container.
Makes 10 (2 cup) servings
ROASTED VEAL TENDERLOIN WITH SAGE
~Shared by Larry Holmes, Toronto, Canada
2 tablespoons Dijon mustard
2 tablespoons fresh chopped sage
2 tablespoons olive oil
1 teaspoon cracked peppercorns
2 pounds veal tenderloin
salt to taste
Sauce:
1 cup red grapes, cut in half
2 cups chicken stock
1 tablespoon balsamic vinegar
1 tablespoons butter
Preheat oven to 400 degrees F.
Combine mustard, sage, 1 tablespoon olive oil and peppercorns. Spread over tenderloin and season with a little salt. Heat remaining 1 tablespoon oil in skillet large enough to hold veal. Brown veal on each side, about 2 minutes per side.
Place pan in oven and bake 12 to 15 minutes or until desired degree of doneness.
Remove from oven and place veal on carving board.
Discard fat from skillet and add grapes, chicken stock and vinegar. Bring to boil, scraping up any little bits in the skillet. Boil until reduced to half. Whisk in butter.
Strain sauce, pressing down on grapes.
Slice veal into 1/2 – inch slices and spoon sauce around.
Serve 6.
MONTEREY SPAGHETTI CASSEROLE
~Shared by Linda H., Rosharon, TX
4 ounces spaghetti, broken into 2-inch pieces
1 egg
1 cup sour cream
1/4 cup Parmesan cheese, grated
1/4 teaspoon garlic powder
2 cups Monterey jack cheese, shredded
10 ounces chopped spinach, thawed and drained
1 (2.8 ounce) can French-fried onions, divided
Cook spaghetti. Meanwhile, beat egg in medium bowl. Add sour cream, Parmesan cheese and garlic
powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-quart baking
dish. Cover and bake at 350 degrees F for 30 minutes or until heated through. Top with remaining onions; return to the oven uncovered for 5 minutes or until onions are golden brown.
Yield: 6 servings
BOBBI'S CHICKEN CASSEROLE
~Shared by Treva, NC
Bobbi Weaver, from Auburn NY says, "This recipe is very simple and easy and my kids love it." She does not list the number of servings it makes; but it sounds like it will feed a hungry-crew! Bobbi goes on to say it's one of her favorite ways to get her kids to eat vegetables, without even realizing it, because they are chopped very fine.
INGREDIENTS
1 cup mayonnaise
16 ounces sour cream ( can use fat-free, but not recommended for the best taste)
3 cups milk
2 cups Parmesan cheese
A sprinkling of pepper and garlic salt to taste
2 red bell peppers, seeded and chopped fine
1 bag of broccoli florets, chopped fine
2 onions, chopped very fine
2 packages small egg noodles, cooked about 5 minutes
2 to 3 cans chicken breast meat, chopped
DIRECTIONS
Mix mayonnaise, sour cream, milk, cheese, and seasonings in a bowl to form the sauce; set aside. Chop the bell peppers, broccoli, and onion until fine and in a microwave-safe bowl, cook for 10 minutes; set pre-cooked vegetable mixture aside. Meanwhile chop chicken; and cook noodles for 5 minutes, then drain. Set those aside as well.
Mix together: sauce, micro-waved vegetables, chicken, and pre-boiled noodles to form casserole. Put in 9 x 13 -inch casserole dish. Sprinkle top with additional Parmesan cheese, Italian bread crumbs, and additional garlic salt and pepper. Bake in 350ْ oven for 30 to 40 minutes. Let cool a bit before serving.
NOTE:
Bobbi says this dish is also great re-heated and she like to serve it with garlic bread.
CLAM CHOWDER
~Shared by Jim D., WA State
Serves 10
Ingredients
1 cup onion, finely chopped
1 cup celery, finely chopped
2 cups potatoes, finely diced
clam juice, bottled
3 (6 1/2 ounce) cans clams, chopped
3/4 cup butter
3/4 cup flour
1 quart half-and-half
1 teaspoon salt
pepper
Directions
1 Put onions, celery and potatoes in large saucepan and pour clam juice over top until barely covered. This usually takes me 2 bottles.
2 Simmer, covered, over medium heat until barely tender.
3 Meanwhile, melt butter.
4 Add flour and blend, stirring constantly.
5 Add half and half slowly, cook and stir with wire whisk until smooth and thick.
6 Add undrained vegetables and clams, and heat through.
MANGO PIE
~Shared by Patricia, Charlevoix, MI
21/2 cups peeled and sliced ripe mango
2 tablespoons quick-cooking tapioca
3/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon melted butter
Pastry for two-crust pie, 9-inch
Combine mango slices, tapioca, sugar, salt, and melted butter. Toss to combine; let stand for 15 to 20 minutes. Roll out half of the pastry very thin; line a 9-inch pie pan; trim edge.
Roll out remaining pastry very thin. Fill shell with fruit mixture; moisten edge of crust. Place the top crust on filling, make several slits in top to vent steam. Trim top crust leaving it just a little larger than the pan. Press top crust and moistened bottom crust edge together; fold excess top under the bottom edge. Flute all around rim. Bake mango pie at 425 degrees for about 50 to 60 minutes, or until top is well browned.
NEVER-FAIL YEAST ROLLS
~Shared by Treva, NC
2 pkg. dry yeast
1 & 1/2 cup very warm water, but not hot (use tap water)
4. cups flour, divided
1/4 cup sugar
1/3 cup oil
1 egg
1 & 1/2 tsp. salt
Dissolve yeast and sugar in the warm water and let stand 5 to 10 minutes before stirring.
Add oil; blend with mixer. Add egg; blend with mixer.
Add 2 cups flour and salt; blend with mixer, then beat on high speed for two minutes. Add remaining two cups of flour and beat by hand. Cover the roll mixture. Let stand until doubled in bulk. This usually takes one hour. On floured surface, flour dough enough to handle it; roll mixture about a half inch thick and cut rolls. Put rolls, sides touching, on greased cookie sheet. Redo this until all dough is cut into rolls. Spray the cookie sheet with Pam.
When you have all rolls on the sheet, spray the tops of the rolls with Pam. Let rise for approximately one hour.
Preheat oven to 400F. Bake rolls for 12 to 15 minutes.
Click if you have a submission for the Reader Recipe
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FETTUCCINE ALFREDO LIGHT
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 pound fettuccine, uncooked
1 cup evaporated skim milk
1/2 cup fresh parsley
1/2 cup grated parmesan cheese
4 oz. green onions, sliced- white parts only
white pepper to taste
Cook pasta according to package directions and drain. In a large saucepan, bring the evaporated milk to a simmer over moderate heat. Stir in the parmesan cheese, onions and parsley. As soon as the cheese has melted and the sauce is thick and creamy, pour over the cooked pasta. Season to taste with white pepper.
Makes 4 servings.
STUFFED CHICKEN BREAST FLORENTINE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 cups (packed) coarsely chopped fresh spinach
- 2 teaspoons crushed garlic
- 1/4 cup crumbled reduced-fat feta cheese (plain or flavored with tomatoes and basil)
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
DIRECTIONS
Coat a large skillet with nonstick cooking spray. Add the spinach and garlic and cook for a couple of minutes over medium heat, until the spinach is wilted. Remove from the heat and toss in the feta cheese.
Cut a deep pocket into the thickest side of each piece of chicken and stuff a quarter of the spinach mixture into each pocket. Close by pressing the flesh together and secure with a wooden toothpick if necessary. Sprinkle both sides of the chicken pieces with some of the salt and pepper.
Wipe out the skillet, add the olive oil, and preheat over medium-high heat. Add the chicken and cook for a couple of minutes on each side, until nicely browned. Reduce the heat to medium-low, cover, and cook for about 8 to 10 minutes, turning occasionally, until the chicken is cooked through. Serve hot.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 213, Carbohydrate: 2 g, Cholesterol: 84 mg,
Fat: 6.7 g, Saturated Fat: 1.6 g, Fiber: 1 g,
Protein: 35 g, Sodium: 525 mg, Calcium: 92 mg
Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
BERRY PAVLOVA
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Prep Time : 20min
Cook Time : 1hr
INGREDIENTS:
4 large egg whites
1 tsp white vinegar
1 cup ultra-fine baker’s sugar
1 tbsp cornstarch
1/2 tsp vanilla extract
2 cups light or fat-free whipped topping
1/2 dry pint fresh raspberries
1/2 dry pint fresh blueberries
1 cup sliced strawberries
PREPARATION:
Preheat oven to 250 degrees. Line a large baking sheet with parchment paper or place a silicone baking mat on the baking sheet.
In a large bowl, using an electric mixer, whisk egg whites and vinegar at high speed until soft peaks form.
Add sugar gradually—one tablespoon at a time, mixing well after each one. Once all the sugar has been mixed in, add cornstarch and vanilla. Mix until blended. The meringue mixture should form stiff, shiny peaks that feel smooth between your fingers.
Spoon the meringue into a large mound in the center of the parchment paper, forming a 7-8-inch circle.
Bake for an hour until the outside is dry and slightly crispy. The inside should still be soft.
Turn off oven, open the door a little and allow meringue to cool completely.
Transfer cooled meringue to a plate. Spoon whipped topping on to meringue. Add fruit and serve immediately.
Serves 8.
Per Serving: Calories 174, Calories from Fat 22, Total Fat 2.4g (sat 2.4g), Cholesterol 0mg, Sodium 28mg, Carbohydrate 36mg, Fiber 1.8g, Protein 2.1g
PAN-SEARED FLOUNDER ALMONDINE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 cup almonds, crushed or sliced
- 4 flounder filets, 6 ounces each
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup reduced fat (2%) milk
- 1 cup all-purpose flour
- Nonstick cooking spray
- 1 lemon, cut into wedges
DIRECTIONS
Preheat the oven to 350 degrees F. When the oven has heated, place the almonds on a baking sheet and bake until they are lightly browned, about 8 - 10 minutes. Remove from the oven and cool.
Season the flounder with salt and pepper. Dip the filet into the milk, then dredge it through the flour.
Spray a pan with nonstick cooking spray and heat it over medium heat. Place the filets in the pan. Lightly brown one side, then turn the filets to brown the other side. When the filets are done, serve with a lemon wedge and a garnish of the toasted almonds.
Nutritional Information Per Serving (1 filet):
Calories: 227, Fat: 4 g, Cholesterol: 124 mg, Sodium: 190 mg,
Carbohydrate: 4 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 43 g
Diabetic Exchanges: 6 Very Lean Meat
Source: "Cooking with The Diabetic Chef"
Click if you have a submission for the Heart Healthy Recipe
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SPLIT PEA SOUP
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 slice bacon, diced
- 1/2 medium onion, diced
- 1/4 medium carrot, diced
- 1/4 stalk celery, diced
- 1 teaspoon garlic, minced
- 1/4 teaspoon thyme
- 1/3 teaspoon marjoram
- 1/4 pound split peas, dried
- 3 cups chicken stock
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
DIRECTIONS
Heat a medium pot over medium heat. Add the bacon, cook, and render the fat. Add the onion, carrot, celery, and garlic and cook for 5 minutes, or until the vegetables are tender. Add thyme, marjoram, split peas, and chicken stock. Bring to a simmer and cover for 1-1/2 - 2 hours, stirring occasionally to prevent burning on the bottom of the pot.
Pour the mixture into a food processor and blend until smooth. Add the salt and white pepper and mix well.
Nutritional Information Per Serving (about 1 cup):
Calories: 131, Fat: 3 g, Cholesterol: 5 mg, Sodium: 254 mg,
Carbohydrate: 18 g, Dietary Fiber: 6 g, Sugars: 4 g, Protein: 9 g
Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1/2 Fat
Source: "Cooking with The Diabetic Chef"
CAESAR SALAD
~Shared by Mary S., Nashville, TN
Yield: 1 cup
INGREDIENTS
- 1/2 cup light mayonnaise
- 1/3 cup low-fat (1%) milk
- 1-1/2 teaspoons Dijon-style mustard
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large head romaine lettuce, washed and torn into bite-sized pieces
DIRECTIONS
In a medium bowl, combine all the ingredients except the romaine; whisk until smooth and creamy.
Place the romaine in a large salad bowl and toss with the dressing. Serve immediately.
Nutritional Information Per Serving (1 cup):
Calories: 55, Fat: 4 g, Cholesterol: 6 mg, Sodium: 193 mg,
Carbohydrate: 2 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: "Mr. Food Every Day's a Holiday Diabetic Cookbook"
APRICOT-GINGER CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Sauce:
- 1/4 cup plus 2 tablespoons low-sodium chicken broth
- 1/4 cup light (reduced-sugar) apricot fruit spread
- 1 tablespoon rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon ground ginger
Rest of Ingredients:
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 pound boneless skinless chicken breast, cut into 8 equal pieces and pounded 1/4-inch thick
- 1 tablespoon canola oil
- 3 tablespoons thinly sliced scallions
DIRECTIONS
Place all of the sauce ingredients in a medium bowl and stir to mix well. Set aside.
Combine the garlic powder, pepper and salt and sprinkle both sides of the chicken pieces with some of the seasoning.
Place the oil in a large nonstick skillet and preheat over medium-high heat. Add the chicken and cook for a couple of minutes on each side, until nicely browned and no longer pink inside. Remove the chicken from the skillet and set aside to keep warm.
Pour the sauce into the skillet and cook, stirring frequently, for a couple of minutes, or until sauce is reduced by almost half and is syrupy.
To serve, place 2 pieces of chicken on each of 4 serving plates. Drizzle each serving with some of the sauce and top with a sprinkling of scallions. Serve hot.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 176, Carbohydrate: 6 g, Cholesterol: 66 mg,
Fat: 4.8 g, Saturated Fat: 0.6 g, Fiber: 0.1 g,
Protein: 26 g, Sodium: 445 mg, Calcium: 16 mg
Diabetic Exchanges: 3 Very Lean Meat, 1/3 Other Carbohydrate, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
TORTELLINI VEGETABLE SOUP
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 3/4 cup chopped onion
- 4 cups water
- 14-1/2 ounce can diced tomatoes with Italian seasonings
- 1 cup diced carrots
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 9 ounces (about 2-1/2 cups) refrigerated cheese tortellini
- 1 cup thinly sliced fresh mushrooms
- 1 cup zucchini, quartered lengthwise and thinly sliced
- 1 cup (packed) chopped fresh spinach
- 2 teaspoons dried parsley, finely crumbled
DIRECTIONS
Coat a 3-quart pot with nonstick cooking spray or 1 tablespoon of olive oil and add the onion. Cover and cook over medium heat for several minutes, until the onions start to soften.
Add the water, undrained tomatoes, carrots, salt, and pepper to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, until the carrots are tender.
Using a slotted spoon, transfer half of the vegetables to a blender and pour in about 1 cup of the liquid. Carefully blend at low speed to puree the vegetables. Return the blended mixture back to the pot.
Add the tortellini and mushrooms to the pot and bring to a boil. Reduce the heat to medium-low, cover, and cook for 5 minutes. Add the zucchini and cook covered for an additional 4 minutes. Add the spinach and cook for another minute, until the spinach wilts and the tortellini is cooked through. Serve hot, topping each serving with a sprinkling of parsley.
Nutritional Information Per Serving (1 cup per serving):
Calories: 120, Carbohydrate: 20 g, Cholesterol: 12 mg,
Fat: 2.6 g, Saturated Fat: 1.2 g, Fiber: 2.2 g,
Protein: 5.2 g, Sodium: 368 mg, Calcium: 83 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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EGGS SCRAMBLED WITH FRESH BELL PEPPERS AND ONIONS
~Shared by Treva, NC
This recipe serves: 4
Preparation time: 5 minutes
Cooking time: 5 minutes
1 teaspoon olive oil
1/2 cup diced red bell pepper
4 tablespoons diced Vidalia onion
4 large eggs
salt to taste
freshly ground black pepper
2 tablespoons chopped parsley
1. Heat the oil in an 8" non-stick frying pan over medium-high heat.
2. Add the peppers and onions to the pan and cook for about 2 minutes. Remove the vegetables and set aside. Wipe the pan clean so that it can be reused for the eggs.
3. Whisk the eggs with the salt and pepper until well blended.
4. Pour the eggs and vegetables into the frying pan and stir constantly over low heat with a rubber spatula. When the eggs begin to get firm, add the parsley and continue stirring.
5. When the eggs have reached the desired degree of doneness, put them on warm plates and serve immediately.
RUM-GLAZED CORNISH HENS WITH APPLE-SOURDOUGH STUFFING
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
2 rock Cornish game hens
2 tablespoons dark rum
Creole seasoning
2 tablespoons olive oil
2 Granny Smith apples, cored and chopped
1 large onion, peeled and chopped
1 garlic clove, peeled and minced
2 slices sourdough bread, crumbled
1 tablespoon white wine
1 sprig fresh thyme, leaves separated
1/2 teaspoon each salt and pepper
Rinse and dry hens; place in roasting pan. Rub each with 1 tablespoon rum and sprinkle with Creole seasoning to taste. Refrigerate for 1 hour.
Preheat oven to 325 degrees F.
In skillet, heat olive oil over medium-high heat. Sauté apples, onion and garlic until tender, about 10 minutes. Stir in bread, wine, thyme, pepper and salt. Remove pan from heat.
Stuff the hens with bread mixture and place in the roasting pan. Cover with foil. Bake hens 45 minutes, uncover and bake 15 minutes more. They should be nice and brown.
Makes 2 servings.
Source: Miami Herald - January 21, 2001
MAPLE BAKED CUSTARD
~Shared by Treva, NC
This simple custard is "baked" on top of the stove. It is equally good for breakfast as it is for a snack or dessert. Serve it with seasonal fruit.
2 eggs
1 cup skim milk or soy milk
2 tbsp maple syrup
1/2 tsp vanilla
Ground nutmeg
1. Combine eggs, milk, maple syrup and vanilla. Whisk or beat until well blended.
2. Pour into 3 glass custard cups. Sprinkle with nutmeg.
3. Place the custard cups on a folded paper towel in a skillet with a tight fitting lid. Pour water into the pan, about 1 inch deep, and cover.
4. Bring the water to a rolling boil. Remove pan from heat and let sit for 15 minutes without lifting the lid.
5. Serve warm or cold.
3 Servings
Nutritional Information: Per serving:
115 calories; 4 g total fat (1 g sat); 143 mg cholesterol;
13 g carbohydrate; 7 g protein; 0 g fiber; 86 mg sodium
QUICK-STUFF PORK CHOPS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
"I was creating recipes to teach pork cookery to high school classes when I discovered this pan-grill method of preparing meat. The results are tender and juicy. This 15-minute entree is just right for a busy cook - it's delicious, and the portions are perfect for two people." -Katie Koziolek, Hartland, Minnesota
INGREDIENTS:
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless pork loin chops (3/4 inch thick)
1 tablespoon butter or margarine
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 cup thinly sliced carrot
1/2 cup chicken broth
3/4 cup herb-seasoned stuffing
DIRECTIONS:
Combine thyme, sage, salt and pepper; sprinkle on both sides of pork chops. In a skillet, cook chops in butter for about 5-6 minutes on each side or until juices run clear. Transfer to a serving platter and keep warm. In the pan drippings, saute celery, onion and carrot over medium heat until tender. stir in broth and stuffing; heat through. Spoon over chops; serve immediately.
Yield: 2 servings
Source: Taste of Home
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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GARDEN PASTA SALAD
1/2 lb. mostaccioli or small tube pasta
2 tomatoes, peeled and chopped
1 zucchini, trimmed and thinly sliced
3 ounces black olives, pitted and sliced
1/2 cup scallions, chopped
1/2 cup fat-free Italian dressing
Cook pasta in boiling salted water until al dente. Drain and transfer to a salad
bowl. Add remaining ingredients and salt and pepper to taste to pasta. Toss and let sit 30
minutess for flavors to meld.
Per serving: cals 434, fat 4.2g, 9% cals from fat, chol 0mg, protein 14.4g, carbs 84.1g, fiber 4.7g, sugar 7.4g, sod 492mg, diet points 8.6
CHILI IN A BISCUIT BOWL
2 cups Bisquick baking mix
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour for dusting the work surface
1 pound ground chuck
1 medium onion, chopped
1 medium green bell pepper, chopped
Two cans Mexican-style stewed tomatoes
One 15-ounce can kidney beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon salt
Toppings: grated sharp Cheddar cheese, sour cream, sliced green onions (white and green parts), and corn chips
1. Preheat the oven to 450F. Invert a 6-cup muffin tin and spray the underside with vegetable oil cooking spray.
2. Stir together the biscuit mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead three or four times. Divide the call into 6 pieces. Roll each piece into a 6-inch circle.
3. Place 1 dough circle over each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.
4. Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover and reduce the heat to low. Simmer for 35 minutes.
5. When ready to serve, spoon hot chili into the biscuit bowls. Garnish with shredded Cheddar cheese, sour cream, sliced green onions, and corn chips.
Serves 6.
CHOCOLATE CHIP PIE
1 cup sugar
1/2 cup self-rising flour
1/2 cup (1 stick) butter, melted and cooled
2 eggs, slightly beaten
1 cup pecan pieces
1 1/2 cups (9 ounces) semisweet chocolate chips
One 9-inch refrigerated pie crust, fitted into a 9-inch glass pie plate
1. Preheat the oven to 325F.
2. Place the sugar, flour, butter, eggs, pecans, and chocolate chips in a medium bowl. Stir with a spatula until thoroughly combined. Pour into the pie crust. Bake for 50 to 60 minutes, until the filling is puffed and set. Let cool, then chill in the refrigerator. Allow to come to room temperature before serving. Cut into slivers to serve.
Serves 10
PARMESAN CHICKEN
1/2 c. butter or margarine, melted
2 tsp. Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp. salt (can omit)
1 c. dry flavored bread crumbs
1/2 c. grated Parmesan cheese
6-8 boneless skinless chicken breast halves
In a shall bowl, combine butter, mustard, Worcestershire sauce and salt. In a plastic bag, combine crumbs and parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in an ungreased 9 x 13 baking pan. Drizzle with any remaining butter mixture. Bake 350* for 40-45 minutes or until chicken is no longer pink and juices run clear.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
BUTTERMILK CHEESE BREAD
2 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 1/2 teaspoons baking powder
2 teaspoons dry mustard
1 cup cheddar cheese (shredded)
1/4 cup oil
2 eggs
In large bowl, combine flour, baking powder, soda, mustard, salt, and cheese. Set aside. In another bowl, beat eggs oil, and buttermilk with rotary beater until blended. Add all at once to flour mixture and mix just until moist. Pour into greased 9 x 5 x 3 inch pan and bake at 375 F degrees about 45 minutes or until pick comes out clean. Cool in pan 10 minutes, invert on rack, and cool.
Source: Stella Parton’s Country Cookin’ by Stella Parton (Dolly’s sister)
CHEDDAR POTATO SOUP
1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups (16 ounces) shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
In a large Dutch oven or soup kettle, sauté onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Stir in 2 cups milk, bouillon, salt and pepper. In small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.
Source: Country Woman Magazine
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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!
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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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