Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. We got in very late last night from the Great Northern Escape where we met up with some wonderful people. I'll share some photos as soon as they are sent my way. I'll do a web page for all to share. And I would love to tell you all about the things that made us roll on the floor in laughter, and those that filled our eyes with tears of compassion. However, we made a pact: "What happens in Frankenmuth stays in Frankenmuth!" Seriously, I'll share some tidbits in issues to come... promise.
I prepared most of this issue before we left on our trip because I knew I'd be late coming in from the airport. Whew! I am so glad I did because there's no way I would have had time to gather up all the
tasty recipes and other goodies that are being shared here today. Join me in thanking the following, whose generous spirit simply shines in this issue:
Jim, WA State
Patricia, Charlevoix, MI
Treva, Knoxville, TN
Larry Holmes, Toronto, Canada
Mary S., Nashville, TN
Marilyn, Canton, OH
Leasa, IA
Tracey L., Newmarket, Ontario, Canada
Bill Anatooskin, Burnaby, BC, Canada
Dorie, IL
Beverley, Montreal, Canada
Marty B., Tell City, IN
Johnny, LA
Luanne, FL
Barbara, Chula Vista, CA
Aafrin, Pune, India
Jean, Syracuse, NY
We'll see you here again on Sunday, God willing.
PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
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Food For Thought
We cannot seek or attain health, wealth, learning, justice or kindness in general. Action is always specific, concrete, individualized, unique. ~ Benjamin Jowett
Ramblings
Forgive Me When I Whine
Shared by Jim, WA State
Today, upon a bus, I saw a girl with golden hair
I looked at her and sighed and wished I was as fair.
When suddenly she rose to leave,
I saw her hobble down the aisle.
She had one leg and used a crutch
But as she passed, she passed a smile.
Oh, God, forgive me when I whine
I have 2 legs, the world is mine.
I stopped to buy some candy
The lad who sold it had such charm
I talked with him a while, he seemed so very glad
If I were late, it'd do no harm.
And as I left, he said to me,
"I thank you, you've been so kind.
It's nice to talk with folks like you.
You see," he said, "I'm blind."
Oh, God, forgive me when I whine.
I have 2 eyes, the world is mine.
Later while walking down the street,
I saw a child with eyes of blue
She stood and watched the others play
It seemed she knew not what to do
I stopped a moment and then I said,
"Why don't you join the others, dear?"
She looked ahead without a word.
And then I knew, she couldn't hear.
Oh, God, forgive me when I whine.
I have 2 ears, the world is mine.
With feet to take me where I'd go.
With eyes to see the sunset's glow.
With ears to hear what I would know.
Oh, God, forgive me when I whine.
I've been blessed indeed, the world is mine.
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Did You Know?
Original Blue Dawn, Not Just for Dishes
Shared by Patricia, Charlevoix, MI
Take a look under the sink where you keep your cleaning products. See a bottle of Original blue Dawn Dishwashing Liquid? Say "Hello" to a very versatile and surprisingly multi-purpose household product.
ICE PACK. Partially fill a strong zip-type sandwich bag with Dawn dishwashing liquid, close and freeze. Just to be safe, double bag it. Freeze. The liquid soap stays cold much longer and it can be re-frozen many times. It will conform to the place you need an ice pack.
BUBBLE PARTY. Combine ten parts distilled water and one part Dawn Dishwashing Liquid to make your own bubble solution. And add 1/4 part white corn syrup (like Karo ) if you want to make more sturdy bubbles. Gather up things like clean soup cans that have both ends cut off or Hula-Hoops with makeshift handles attached. If you want to, you can pour the solution into a plastic kiddy pool and make huge bubbles. Turn it into a scientific experiment and go on a hunt for bubble-making items in your kitchen. This is a super cheap idea that's lots of fun.
HAND DEGREASER. Forget those pricey automotive hand cleaners. Full strength blue Dawn Dishwashing Liquid cuts through grease and gets hands and nails clean with no harsh chemicals.
CLEAN AUTOMOTIVE TOOLS. Soak them in a solution of Dawn dishwashing liquid before you put them away to remove all the oil and grime. As a bonus Dawn will help prevent rust from forming on the tools.
MANICURE SECRET. Soak fingers in full-strength blue Dawn. It makes the cuticles soft and easy to work with. And it removes the natural oil from the fingernails, which allows the polish to adhere very well.
REPEL ANTS. Spray countertops, cupboards and any other area where you see ants with a solution of Dawn and water. Wipe dry. The slight residue of Dawn that remains will not be a problem at all for kids or pets, but ants hate it. Should you see a trail of ants, go ahead and hit them with the Dawn spray. You'll see. It will kill them.
BATHROOM CLEANER. Original blue Dawn Dishwashing Liquid has some kind of miraculous quality about it that makes it "melt" through stubborn soap scum and hideous build-up on showers and tubs, no matter whether porcelain, acrylic or fiberglass. Use it straight up and you'll bless the day you read this column.
HAIR PRODUCT BUILDUP. Once a month use original Dawn as you would shampoo. It will remove excess oil from your hair and scalp and strip away any build-up of styling products
without any damage. Perform this once a month and you won't have to buy expensive salon products that do the same thing.
STAIN SPOTTER. Original blue Dawn Dishwashing Liquid used full-strength gets just about any kind of spot out of washables. Keep a small squeeze bottle in the laundry room so it's always handy.
BONUS: Dawn Dishwashing Liquid is biodegradable, while other chemical solvents may not be.
DOUBLE BONUS from Maggie: Ever had a CD so scratched up it could no longer be used? Try some Dawn Dishwashing Liquid on it, gently working it into the grooves with your fingers, and then rinse completely with clear water. Dry gently with a soft cloth. Voila! Repaired and useable CD!!
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Have you ever attended a holiday cookie exchange party? It is a wonderful way for busy people to serve family and friends a variety of cookies but only baking one big batch of your favorite cookie yourself! The hostess would invite about 8 or 10 friends over. She would ask each guest to bake one dozen cookies for each person invited plus another dozen for sampling during the party. That way each person can take home a full dozen of each type of cookie. How I wish we could all get together for a real cookie exchange party! What we're doing instead is having a Virtual Cookie Exchange. Send in your favorite cookie recipe (or two, or three, or more) for sharing. When the issue is posted, you'll have dozens of wonderful cookie recipes for the upcoming holidays. For this issue, we are looking for cookies, bars, brownies, candies (fudge, too!) and tarts. Thanks go to Linda in Carmel, NY for this great theme topic suggestion.
Won't you join in the fun by sharing your own recipes for Virtual Cookie Exchange? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Virtual Cookie Exchange recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Virtual Cookie Exchange. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Here are our October Birthday Babies:
2nd Jean M. in Ohio (one of our most "senior" seniors!)
2nd Rosemarie C. in Kansas City, Missouri
2nd Mary C. in Slaton, Texas
2nd Michelle B. in Springfield, Missouri
2nd Susan G. in Idaho
3rd Ryan, Dartmouth, Nova Scotia
3rd Cathy in Brookings, South Dakota
3rd Jo T. in Sumrall, Mississippi
5th Bob in Chula Vista, CA (hubby of Barbara)
6th Lynda N. in Iberia, Missouri
6th Cecilia R. in Wiconisco, Pennsylvania
6th Deann T. in Knox, Indiana
8th Suzy-Q in Cocoa Beach, Florida
8th Cortney H. in Boulder, Colorado
8th Ronna J. in Poulan, Georgia
9th Terri S. in Paris, Tennessee
10th Valerie in Trinity, North Carolina
13th Barry in Lethbridge, Alberta, Canada
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15th Allan N. in Isle of Palms, South Carolina
16th Pam H. in Swanton, Ohio
16th Pody in Rosemount, Minnesota
17th Pat C. in Auburn, Washington
17th Colin B. in Calgary, Alberta, Canada
18th Dawn A. in Godfrey, Ontario, Canada
21st Mary H. in Montreal, Canada
22nd Norma L. in Pataskala, Ohio
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
26th Helen S. in Rochester, Minnesota
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
30th Nancy A. in Delaware, Ohio
30th Marvin C. in San Angelo, Texas (Jeanie's DH)
31st Patty Jo B. from Salt Lake City, Utah
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
Murphy's Law of Sewing
Shared by Treva, Knoxville, TN
Fusible interfacings always fuse to the iron.
If you need six matching buttons, you will find five in your button box.
The seam you meant to rip out is invariably the other one.
When you are in a hurry, the needle eye is always too small.
The fabric you forgot to pre-shrink will always shrink the most.
The pattern you wanted to make again will have one key piece missing.
If you drop something out of your sewing basket, it will be your box of pins with the cover off.
Whenever the construction process is going well, the bobbin thread runs out.
The scissors cut easiest past the buttonhole.
The magnitude of the goof is in direct proportion to the cost of the fabric.
Your lost needle will be found by the person walking around barefoot.
Collar points don't match and you've trimmed all the seams.
The iron never scorches the garment until its final pressing.
The steam iron only burps rusty water on light silk fabric.
The sewing machine light usually burns out on Sunday.
Pinking shears get dull just by looking at them.
Gathering threads always break in the middle.
Women are better at estate planning
Shared by Larry Holmes, Toronto, Canada
When Dan found out he was going to inherit a fortune when his sickly father died, he decided he needed a woman to enjoy it with.
So, one evening he went to a singles bar where he spotted the most beautiful woman he had ever seen. Her natural beauty took his breath away. "I may look like just an ordinary man," he said as he walked up to her, "but in just a few years, my father will die, and I'll inherit 20 million dollars."
Impressed, the woman went home with him that evening and three days later, she became his stepmother.
Women are so much better at estate planning than men!
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This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
TENNESSEE
TENNESSEE RUB
~Submitted by Mary S., Nashville, TN
2 tablespoons brown sugar
2 tablespoons ground black pepper
2 tablespoons paprika
1 tablespoon chili powder
1 1/2 tablespoons ground white pepper
1 1/2 tablespoons crushed red pepper
1 1/2 tablespoons salt
1 tablespoon garlic powder
DIRECTIONS
In a small bowl, mix together brown sugar, ground black pepper, paprika, chili powder, ground white pepper, crushed red pepper, salt and garlic powder. Rub meat vigorously and wrap in foil. Refrigerate at least 8 hours, or overnight, before grilling with barbeque sauce.
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Recipe Favorites
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Peel 6 oranges and 4 lemons very carefully, using only pulp and juice and removing all white membrane.
Slice oranges and lemons. Measure all fruit.
For each 2 cups fruit, add 1 1/2 cups sugar.
Stir in pan, over low heat, until sugar melts, then boil rapidly for 20 minutes.
Pour in jars and seal while hot.
Great served over waffles, pancakes or French toast.
EASY KIELBASA CASSOULET
~Submitted by Leasa, IA
I received this recipe from a chef site that was recommended when I was in school.
1 T canola oil (I used veg)
1/2 lb kielbasa sausage, cubed (I used 3/4 lb)
2 med onions, chpd
2 garlic cloves, minced (I used jar)
2 carrots, sliced
2 celery stalks, chpd
1/2 t dried thyme
1/4 t freshly ground black pepper
pinch cloves
19 oz canned tomatoes (I used 14.5 oz can diced)
3/4 C chicken stock
1 bay leaf
38 oz canned navy beans, drained and rinsed ( used 3-15oz cans)
Topping:
2 T butter
2 garlic cloves, minced
2 C fresh bread crumbs
2 T fresh parsley, chpd
Preheat oven to 350°
In large Dutch oven, heat oil over medium heat. Cook kielbasa, onions, garlic, carrots, celery, thyme, pepper and cloves, stirring, for about 5 minutes or until onions are soft.
Add tomatoes, breaking up with a fork. Add chicken stock and bay leaf, bring to a boil. Add beans, reduce heat and simmer for about 30 minutes, or until slightly thickened. Discard bay leaf. *** see note
Topping:
In a saucepan, melt butter over medium heat. Add garlic, cook for about 2 minutes or until softened. Stir in bread crumbs and chpd parsley. Sprinkle over cassoulet. Bake in preheated oven for about 30 minutes until top is crusty and golden.
**** Cook's note: I added about 1/3 C low sodium V-8 juice because I thought it was a little dry. I also did not put on the topping or bake it. I simmered about 10 mins more. It came out just fine without the topping. I served this with salad and
cornbread.. yum!
BLUE CORN CORNBREAD
~Submitted by Tracey L., Newmarket, Ontario, Canada
Ingredients
nonstick cooking spray
1/2 cup flour
1 1/2 cups blue cornmeal
1 teaspoon salt
1 teaspoon sugar
1 tablespoon baking powder
3 large eggs, room temperature
1 1/4 cups low-fat milk, room temperature
8 tablespoons (one stick) unsalted butter, melted
Cooking Instructions
1. Preheat the oven to 400°F. Coat a 9" x 9" pan with nonstick spray.
2. Sift the flour, cornmeal, salt, sugar and baking powder together in a mixing bowl. (This can be done the night before and kept covered on the counter.)
3. Stir in the eggs, milk and butter with a wooden spoon until the dry ingredients are just moistened. Do not overmix.
4. Pour into the pan and bake until golden brown around the edges, about 15 minutes. The cornbread is done when a small knife inserted in the center comes out dry. Best when served warm from the oven.
SOUTHWESTERN DIP FOR TAILGATING
~Submitted by Treva, Knoxville, TN
It's football time in Tennessee. Tailgating is very popular here and this is great for that.
1 (15 oz) can black beans, drained, rinsed and drained
1 (11 oz) can whole kernel corn, drained
1 or 2 tomatoes, seeded removed and coarsely chopped
1 bell pepper, seeded and chopped
1/2 cup green onion, sliced
1/2 cup seeded and chopped pepperoncini peppers (you can buy already seeded and sliced)
1/4 cup fresh cilantro, chopped
1 cup sour cream
Mix all vegetables and place in a tightly covered container. Chill.
When you are ready to serve, drain, stir in sour cream completely and serve with tortilla chips.
1/2 cup luke warm water (110 F)
1/2 tsp. granulated sugar
2 Tbsp. active dry yeast
2 cups whole milk, homogenized, warmed to luke warm
2 large eggs, beaten
2 Tbsp. granulated sugar
1 tsp. salt
3/4 cup extra virgin olive oil
5 1/2 cups all-purpose flour
In a small bowl or 4 cup measure, add water and sugar and mix. Now add active dry yeast, place a small plate over and let stand for about 10 minutes or until frothy. In a large mixing bowl, add warmed milk and the frothy yeast mixture, stir gently to incorporate. Add beaten eggs, 2 tablespoons of sugar, salt, olive oil and mix gently to blend. Add flour, 1 cup at a time, mixing after each addition using a wooden spoon. If dough is too sticky, add a bit more flour and mix well. Turn dough out onto a lightly floured surface and knead dough several times until dough is smooth and all the flour is incorporated. Place dough in a lightly greased bowl and turn to coat once. Cover with plastic wrap and place dough in the refrigerator for 4 hours or longer. The dough will rise to double in size. When ready to use, remove from the refrigerator and punch dough down. Divide dough into 24 equal pieces and roll into balls using your hands. Should be the size of a golf ball. Using a rolling pin (a stone rolling pin is best), roll dough into rounds about 1/8 inch thickness. When you start rolling, the dough will stick to the rolling pin,
that's okay. Remove from rolling pin and turn the dough over onto the flat surface. Rub a bit of flour on top and again, rolling with the rolling pin until the desired thickness is achieved. Place about 3 tablespoons of filling mixture in the center of each dough round. Lift and fold the left and right side of the round over towards the center, pinching dough to lightly stick together. Lift and bring the other 2 edges of the dough round to encase the open end of the pyrahi. Pinch together to seal. Using the palm of your hand, slightly flatten the pyrahi. Now carefully open the center crease slightly to about 1/8 to 1/4 inch wide, leaving a slit. You can leave them closed if you desire, but I prefer to have that opening so one can sprinkle some butter in the middle and also place a
dollop of sour cream or yogurt after they are baked. Preheat oven to 400 F. Place pyrahi on a lightly greased baking sheet or cookie sheet, keeping them spaced about 1 inch apart. Bake in preheated 400 F oven on the center rack for 20 minutes or until they are slightly browned. Remove from oven and brush lightly with melted butter. Serve while hot with more melted butter, sour cream or yogurt and if desired, sprinkle with chopped green onions or chives.
To re-warm the pyrahi, heat a frying pan on medium heat, add 1 tablespoon of butter and melt, then place some pyrahi in the pan, cover and fry for about 1 1/2 to 2 minutes, then turn over and fry for another 1 to 1 1/2 minutes.
Uncle Bill's Potato/Cheese Filling for Pyrahi
Makes enough for 24 Pyrahi
3 large potatoes of your choice (Yukon Gold, Russet or baking potatoes) peeled and cut into chunks
1 cup shredded cheddar cheese, (sharp cheddar if desired)
1 Tbsp. butter
3/4 cup finely chopped onions
4 large garlic cloves, finely chopped or minced
2 large eggs, beaten
3/4 tsp. salt
1/2 tsp. black pepper
In a large saucepan, add potatoes, cover with water and cook until tender, about 12 to 15 minutes. When done, drain well and mash immediately. Add shredded cheese and mix well. The cheese will melt with the still hot potatoes. Heat a medium sized frying to medium-high heat. Add butter then the onions and garlic and saute for about 5 minutes or until onions are translucent. In the bowl with the beaten eggs, add salt and pepper and mix. Now add the sauteed onions/garlic to the potatoes, the egg mixture and mix well to blend. Let cool for about 20 minutes while preparing the dough rounds. Use about 3 tablespoons of this mixture for each pyrahi.
My Sauerkraut, Cottage Cheese, or Ricotta cheese, Cooked Green Split Peas, cooked Shredded Red Beets, Red Kidney Beans are excellent as filling for the Pyrahi.
Enjoy and have fun making the Pyrahi. It does take time, but is a lot of fun and even better when you are eating and enjoying them, WOWEEEE!!!
8 oz. uncooked spaghetti
1 C. ricotta cheese
1 C. shredded Mozzarella
2 T. grated Parmesan cheese
1/2 t. Italian seasoning
1/2 t. garlic powder
26 oz. jar pasta sauce
14 oz. diced tomatoes
4 oz. jar mushrooms drained
4 precooked breaded chicken cutlets
1 T. chopped parsley
Preheat oven to 375. Cook spaghetti according to directions, drain and set aside.
Coat baking dish with cooking spray. Combine ricotta, 1/2 C. mozzarella, Parmesan, seasoning and garlic powder, set aside.
In bowl, combine sauce, tomatoes and mushrooms.
Toss spaghetti with 2 cups sauce mixture, spread 1 cup remaining sauce mixture over bottom of baking dish. Place 1/2 of spaghetti in baking dish. Spread with reserved ricotta mixture, top with remaining spaghetti. Top with 1 C. remaining sauce mixture, arrange chicken over top then top that with remaining sauce. Sprinkle with remaining mozzarella.
Bake uncovered until cheese melts and spaghetti is heated through. Sprinkle with parsley and serve.
PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE
~Submitted by Treva, Knoxville, TN
Bread pudding:
2 cups half and half
1 (15-ounce) can pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 & 1/2 tsp each nutmeg, cinnamon, and ground ginger
1 & 1/2 tsp vanilla extract
10 cups 1/2 in, cubes Hawaiian Sweet bread (about 10 oz.)
1/2 cup golden raisins (optional)
Caramel sauce :
1 & 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) butter
1/2 cup whipping cream
Powdered sugar
For bread pudding: Preheat oven to 350 deg. Whisk half and half, pumpkin, dark brown sugar, eggs, spices, and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins if using. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
To prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce.
BIFANA
~Submitted by Beverley, Montreal, Canada
"This dish fills the house with an incredible aroma. The sweet and sour flavor of the spiced rhubarb sauce is truly mouth-watering. If fresh rhubarb is not available, frozen may be used. You can substitute pork roast, chicken, duck or lamb for the pork tenderloin, if you wish." (Not sure now where I found this.. sounds utterly deeeeeelish! Getting a delivery of rhubarb this weekend so will definitely try it.. ~Bev)
INGREDIENTS
3/4 cup white sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chile pepper
4 cups diced rhubarb
1/2 cup chopped red onion
1/3 cup golden raisins
1 1/2 pounds pork tenderloin
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh cilantro, for garnish
DIRECTIONS
To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
Preheat oven to 400 degrees F (200 degrees C).
To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.
Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.
APPLE CRISP
~Submitted by Marty B., Tell City, IN
6 apples
Peel and slice, put in a 9x13 inch pan.
Mix together:
3/4 c. sugar
1 tsp. Baking powder
3/4 tsp. salt
1 egg
Pour over apples.
On top of this pour 1/3 cup cream and sprinkle with cinnamon. Bake at 350 degrees for 30 minutes or until apples are done.
SOUTH PACIFIC MEATBALLS
~Submitted by Larry Holmes, Toronto, Canada
3 pounds ground pork
3 eggs, beaten
1 can (3 ounces) Chinese noodles, crumbled
1 large onion, grated
1/4 cup soy sauce
1/4 cup vegetable oil
2 cloves garlic, minced
4 large red peppers, halved, seeded and cut into large chunks
2 cans (13 ounces each) pineapple chunks
1 can condensed beef broth
1/2 cup cider vinegar
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
Combine ground pork, eggs, Chinese noodles, onion and soy sauce in a very large bowl. Mix lightly, but thoroughly, until well blended.
Shape mixture, about 1 tablespoon at a time, into small balls and arrange in a single layer in two aluminum-foil-lined jelly roll pans.
Bake in a moderate oven (350 degrees) 20 minutes, or until meatballs are golden. Transfer with a slotted spoon to two 13x9x2-inch casseroles.
Heat oil and garlic in a large saucepan; stir-fry red peppers in hot oil 5 minutes, or until crisply tender. Remove saucepan from heat. Remove stir-fried red peppers with slotted spoon to baking dishes, dividing evenly.
Drain juice from pineapple chunks into saucepan and arrange chunks with meatballs and red peppers in baking dishes.
Stir beef broth, cider vinegar, brown sugar and cornstarch into pineapple juice in saucepan with a wire whisk until smooth. Cook, stirring constantly, until sauce thickens and bubbles 3 minutes. Pour sauce over meatballs, dividing evenly; cool dishes to room temperature.
Cover dishes with aluminum foil and refrigerate up to 1 day.
One hour before serving, remove baking dishes from refrigerator and let stand at room temperature for at least 30 minutes.
Bake meatballs, one dish at a time, in moderate oven (350 degrees) 30 minutes or until bubbly hot. Serve over hot rice or fine noodles.
Meanwhile, in a large bowl, combine soup, milk, onion, parsley and Worcestershire sauce. Drain spaghetti; add to soup mixture with ham. Transfer to a lightly greased 2-1/2-qt. baking dish. Sprinkle with cheese. Cover and bake at 375° for 15 minutes. Uncover and bake 5 minutes longer or until lightly browned and heated through.
Yield: 6-8 servings.
NUTRITIONAL INFO
Nutrition Facts: 1 serving (1 each) equals 433 calories, 15 g fat (9 g saturated fat), 57 mg cholesterol, 922 mg sodium, 50 g carbohydrate, 2 g fiber
1 salmon fillet (1-1/2 to 2 pounds)
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon vegetable oil
1 teaspoon spicy brown or horseradish mustard
1/8 to 1/4 teaspoon ground ginger
2 tablespoons sesame seeds, toasted
3 green onions, sliced
Place salmon in a shallow dish. Combine vinegar, soy sauce, honey, oil, mustard and ginger; pour over salmon. Cover and refrigerate for 1 hour, turning once. Drain and discard marinade. Broil skin side up for 10 minutes. Turn over and continue to broil an additional 5-15 minutes or until the fish flakes easily with a fork. Or grill, covered, over medium-high heat for 15-20 minutes. Sprinkle with sesame seeds and onions.
Yield: 4 servings.
AMISH OVEN FRIED CHICKEN WITH GRAVY
~Submitted by Johnny, LA
1/3 cup vegetable oil
1/3 cup butter
1 cup flour
1 teaspoon salt
2 teaspoons pepper
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon marjoram, dried
8 or 9 chicken pieces - legs, thighs, breasts
Cream Gravy:
1/4 cup pan drippings
1/4 cup all-purpose flour
2 1/2 cups milk
1 tablespoon chopped parsley
Salt and pepper
Place oil and butter in a shallow cooking pan (such as a jelly roll pan) and put in a 375 degree F oven to melt. Remove from oven.
In a large paper sack or bowl combine flour and seasonings. Roll a few pieces of chicken in oil and butter mixture, then shake them in sack to cover or roll in mixture in bowl.
Place chicken in pan with remaining oil butter mixture skin side down. Bake for 45 minutes. Turn it over and bake 5 - 10 minutes longer -until top crust begins to bubble.
For Gravy: Blend 1/4 cup drippings from pan and flour in skillet over medium heat.
Gradually stir in milk and cook, stirring constantly until mixture is smooth and thickened.
Stir in parsley and season to taste with salt and pepper.
EASY PORK CHOP AND RICE BAKE
~Submitted by Luanne, FL
I like the recipe for the chicken and rice bake which is how I adapted this recipe with the pork chops. Had the chops, but not the chicken. LOL --Lou
6 medium pork chops
garlic powder, salt & pepper
2 envelopes onion soup mix
1 small jar of pimientos
1/2 tsp rosemary
1- 1/2 cups raw rice
4 Ounces mushrooms
3 cups boiling water
Preheat over to 350 degrees. Put raw rice in bottom of a 9x13 pan. Add mushrooms, pimientos, and 1 pkg of soup mix. Lay pork chops on top. Sprinkle with garlic powder,
salt, pepper, rosemary and the remaining onion soup mix. Add water slow at the side of the dish. Cover and bake 1 hour.
PINA COLADA DESSERT SQUARES
~Submitted by Treva, Knoxville, TN
Crust :
1 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/2 cup butter
3/4 cup flaked coconut
1/2 cup sliced almonds
Filling:
1 (8 oz) pkg cream cheese, softened
1 cup whipping cream
2/3 cup milk
1 (3.4 oz) pkg instant coconut cream pudding and pie filling mix
1 (8 oz) can crushed pineapple in unsweetened juice, undrained
2 TBSP rum or rum flavoring
Heat oven to 350 deg. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and brown sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in coconut and almonds. Sprinkle evenly in ungreased 13x9-inch pan. Bake at 350 deg. for 18 to 22 minutes or until golden brown, stirring twice. Reserve ½ cup crumbs for topping.
With fork, press remaining crumbs evenly in bottom of pan. Cool 20 minutes or until completely cooled.
In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream. Add milk and pudding mix; beat at high speed for about 2 minutes or until slightly thickened. Stir in pineapple and rum.
Pour over cooled crust; spread evenly. Sprinkle with reserved crumbs. Cover; refrigerate at least 6 hours or until serving time.
Cut into squares.
BABOLI PIZZA CRUST
~Submitted by Barbara, Chula Vista, CA
1 pk Yeast
1/4 c Water -- warm
6 tb Olive oil -- + extra for pan
6 c Flour
1 t Salt (Optional)
2 1/4 c Water -- warm
TOPPINGS
Sea Salt -- or Kosher Salt
Pepper -- ground
4 tb Olive Oil Chopped Rosemary and Thyme
2 tb Water
Mix together first six ingredients and let rise 30 to 40 minutes. Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple dough with fingers. Mix olive oil and water, brush tops with this mixture. Sprinkle on top: sea salt, pepper, rosemary and thyme. Let rise 50 to 60 mins. Bake at 350 degrees F. for 25 minutes. May dip in olive oil. Peggy also says if the herbs are dried to soak in water 10 minutes and then pat dry with paper towels.
BLACK CHERRY CLAFOUTI
~Submitted by Aafrin, Pune, India
1 lb. Bing cherries, pitted and halved
Kirsch (cherry liqueur)
4 T. butter, melted and cooled
3/4 C. sugar
1/2 C. flour
1 C. almonds, toasted and finely ground
4 eggs
2/3 C. milk
Put cherries in a bowl and cover with Kirsch. Preheat oven to 375 degrees F. Lightly grease shallow 9-inch ceramic baking dish or tart pan.
Mix together sugar, flour, and ground almonds. Beat in butter, eggs, and milk. Drain cherries and put in bottom of pan. Pour batter over cherries. Bake for 30 minutes or until set.
Serve with some decadent Royal Crown Vanilla Ice Cream (recipe follows) or whipped cream.
ROYAL CROWN VANILLA ICE CREAM
~Submitted by Aafrin, Pune, India
5 egg yolks
2/3 cups sugar
1 cup half and half
2 tablespoons butter
1 cup whipping cream
2 teaspoons vanilla extract
Beat yolks and sugar until blended. Pour in top of double boiler. Stir in half-and-half. Cook and stir over boiling water until thickens. Set aside - stir in butter. While cooling on a rack, stir occasionally until room temperature. Stir in whipping cream and vanilla. Freeze according to manufacturer's directions.
1. Preheat oven to 400 degree F. Coat insides and rims of four 6-ounce ramekins with nonstick cooking spray. Sprinkle with sugar and set on a baking sheet; set aside.
2. In a small microwave-safe bowl, combine chocolate and cream. Micro-cook on 100 percent power (high) for 1-1/2 to 2 minutes or until smooth, stirring twice. Divide in half. Cover and cool to room temperature.
3. In a medium mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add sugar, beating until soft peaks form (tips curl).
4. Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12 to 15 minutes or until a knife inserted near the center of
souffles comes out clean. Serve immediately.
To serve, open the centers of the souffles with two spoons and pour in remaining chocolate mixture.
Makes 4 servings.
BACON, LETTUCE AND FRIED GREEN TOMATO SANDWICHES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
12 thick slices smoked bacon
4 medium-large green tomatoes
3/4 cup yellow cornmeal
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1 tablespoon sugar
4 to 6 tablespoons butter
8 slices sourdough bread
Mayonnaise
4 thin slices red onion
4 leaves iceberg lettuce
Fry the bacon in a heavy 12-inch skillet over medium heat until crisp, 5 to 6 minutes. Drain on paper towels and set aside. Reserve the bacon grease in the skillet, but discard any large bits of bacon that might burn.
Meanwhile, slice the tomatoes 1/3- to 1/2-inch thick. Mix the cornmeal, salt, pepper, cayenne and sugar together in a pie plate. Dredge the tomatoes in the mixture.
Add 4 tablespoons of butter to the reserved bacon grease and melt over medium heat. If you prefer not to use the bacon grease, wipe the pan clean and add a little more butter, about 2 tablespoons.
When the foam from the melting butter has subsided, add the tomato slices and cook until golden, 3 to 4 minutes. Carefully turn the tomatoes with a spatula and cook for
3 to 4 minutes more.
Toast the bread slices until golden. To assemble the sandwiches, spread the bread with mayonnaise to taste.
Arrange the tomatoes on half of the bread slices, then place the bacon on top, followed by the onion slices one per sandwich--and the lettuce. Place the remaining bread on top of each sandwich and slice in half. Secure the layers with a toothpick.
BLACKENED CHICKEN SALAD
~Submitted by Mary S., Nashville, TN
1 pound Radiatore, Medium Shells or other medium pasta shape -- uncooked
1 pound boneless, skinless chicken breasts
1 tablespoon spicy Creole seasoning (1-2 tablespoons)
1 teaspoon vegetable oil
1 1/2 cups fat-free mayonnaise
3 tablespoons minced fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons capers -- drained (optional)
1 teaspoon anchovy paste (optional)
1 cup chopped tomatoes
1/2 cup sliced green onions
1/2 cup chopped green pepper
Prepare pasta according to package directions. Drain and rinse under cold water; drain
again. Rub chicken with Creole seasoning. Coat a large, heavy skillet with cooking spray. Add oil and place over medium-high heat until hot. Add chicken and cook 5 to 7 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool. Cut chicken into 1/2-inch pieces and set aside. Combine mayonnaise, parsley, chives, lemon juice, mustard, capers and anchovy paste; mix well. In a large bowl, combine pasta, chicken, mayonnaise mixture, tomatoes, onions, and pepper. Cover and chill thoroughly.
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Heart Healthy
LEAN CHICKEN FRIED STEAK
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
4 cube steaks, lean beef round 3 ounces each
1/2 cup nonfat buttermilk
1 cup flour, reserve 1 tbsp.
1 tsp. salt
1 tsp. black pepper]
2 tbsps. oil
2 cups skim milk
Dip steaks into buttermilk to coat all sides. Combine flour, salt, and black pepper. Measure 1 tablespoon and set aside. Dip buttermilk-coated steaks into flour mixture so that flour sticks to all surfaces. Set aside on wax paper for 20 minutes. Heat a nonstick skillet over medium heat with 1 tablespoon oil. (Add remaining 1 tbsp. oil if needed.) When oil is hot, add breaded steaks and cook on each side until golden (5 to 6 minutes). Be careful when turning so that coating does not stick to pan. Remove from pan and keep warm. Combine milk and reserved tablespoon of flour in a jar with tight-fitting lid. Shake well. Stirring constantly, add milk mixture to skillet. Be sure to scrape up any pieces of crust stuck to bottom. This makes great gravy. When all the milk is stirred in, raise heat and bring mixture to a boil. Lower heat and simmer until gravy thickens (about 3 to 5 minutes). Continue stirring and adjust seasoning to taste with salt and pepper. Serve gravy over steaks.
Makes 4 servings.
CAULIFLOWER POPPERS
~Submitted by Treva, Knoxville, TN
POINTS® Value: 0
Servings: 8
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy
We admit that vegetables can be boring. But these spicy morsels keep healthy
eating interesting.
1 sprays cooking spray
1 small head cauliflower
1/2 tsp ground cumin
1/2 tsp chili powder, or more to taste
1/2 tsp table salt
1/2 tsp black pepper
Preheat oven to 400°F. Coat a baking sheet with cooking spray.
Cut cauliflower florets into bite-sized pieces. (There should be about 4 cups.) Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat.
Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes.
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
5 medium (about 1 1/2 lb) red-skinned potatoes, cut into 1/2-inch cubes
3 Tbsp. fat-free, low-sodium or regular chicken broth
2 Tbsp. olive oil
1 1/2 Tbsp. plus 1 tsp. balsamic vinegar
1 large celery stalk, thinly sliced
3 Tbsp. chopped red onion or other sweet onion
1 1/2 tsp. Dijon-style mustard
3/4 tsp. basil
3/4 tsp. dried thyme leaves
1/4 tsp. salt, or to taste (optional)
2 to 3 drops hot pepper sauce
Combine the potatoes and enough water to cover in a large saucepan.
Cover the pot and bring to a boil over high heat. Reduce the heat and simmer 6 to 11 minutes, until the potatoes are tender but not soft when pierced with a fork. Cool under cold running water. Drain well in a colander. While the potatoes are cooking, in a large bowl or serving dish, combine the broth, oil, and vinegar. Stir to mix. Add the celery, onion, mustard, basil, thyme, salt (if desired), and hot pepper sauce. Stir to mix well. To assemble the salad, add the potatoes, carefully stirring with a large spoon to coat them with the dressing mixture. Be careful not to break up the potatoes.
Cover and refrigerate several hours, stirring occasionally, to allow flavors to blend.
Leftover salad will keep for 3 to 4 days in the refrigerator.
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Diabetic Choices
SHREDDED ZUCCHINI
~Submitted by Mary S., Nashville, TN
Yield: 4 side-dish servings
INGREDIENTS
- 2 small zucchini (5 ounces each), shredded (2 cups)
- 1 tablespoon butter or margarine, cut into pieces
- 1/4 teaspoon salt
DIRECTIONS
In 10-inch skillet, combine zucchini, butter, and salt; cook over medium-high heat, stirring frequently, until tender-crisp, about 3 minutes.
Nutritional Information Per Serving (1/4 of recipe): Calories: About 35, Protein: 1 g, Carbohydrate: 2 g, Fat: 3 g, Cholesterol: 8 mg, Sodium: 174 mg Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Preheat the oven to 375 degrees F. Spray a 12x8-inch (2-quart) glass baking dish or shallow pan with cooking spray. In a shallow bowl, combine bread crumbs, cheese, and sage. Mix well.
In another shallow bowl combine mayonnaise and egg white and beat until smooth. Pour the flour into a shallow bowl and dip each pork chop into it, tapping off any excess. Dip each chop into breadcrumb mixture, coating both sides.
Place chops in the baking dish in a single layer. Spray each chop lightly with cooking spray. Bake for 35 to 40 minutes or until pork is no longer pink in center.
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Chef Mark DeFelice, Pascal's Manale, New Orleans, LA
Makes 2 servings.
1 pound (21-25 count) shrimp, heads removed
5 teaspoons Manale Spice (recipe follows)
1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Louisiana hot sauce
3/4 cup extra virgin olive oil
1/2 cup white wine
1 tablespoon unsalted butter
French bread for serving
Wash shrimp and pat dry. Put shrimp in a large skillet over high heat and add Manale Spice, garlic, Worcestershire sauce and hot sauce, stirring constantly. Pour olive oil over shrimp, then add white wine. Stir to blend all ingredients thoroughly.
Continue cooking over high heat for 8 minutes, stirring frequently. Add butter, and cook an additional 2 minutes until butter is thoroughly melted and blended in. Be careful not to overcook shrimp or they will become tough. Serve with French bread for dipping in sauce.
Combine all ingredients thoroughly and store in a dry, airtight container.
CHICKEN BISCUIT BAKE
~Submitted by Treva, Knoxville, TN
"This recipe looks fussy but doesn't take long to assemble. It's nice with just a salad and some fruit."
PREP 20 min.
COOK 30 min.
TOTAL 50 min.
1/2 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking powder
Dash salt
3 tablespoons cold butter
2 tablespoons beaten egg
1/4 cup buttermilk
FILLING:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 tablespoon chicken bouillon granules
Dash poultry seasoning
Dash onion powder
1/2 cup cubed cooked chicken
1/2 cup frozen mixed vegetables
1/2 cup small-curd cottage cheese
In a bowl, combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Set aside 1 teaspoon beaten egg; stir remaining egg into buttermilk. Add to crumb mixture; stir until dough forms a ball. Turn onto a floured surface; knead 10 times or until smooth. Divide dough in half. On a lightly floured surface, roll out one portion to fit the bottom of a greased 1-qt. baking dish. Place in dish. In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the milk, bouillon, poultry seasoning and onion powder. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the chicken, vegetables and cottage cheese. Pour into baking dish. Roll out remaining dough to fit top of dish; place over filling. Brush with reserved egg. Bake at 350° for 30-35 minutes or until golden brown.
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Publisher's Choice
HIDDEN VALLEY RANCH CREAMY CHICKEN KIEV
Ingredients:
2 packets/1 oz. each Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix, divided
3-4 Eggs
5 Large chicken breasts, boneless, skinless
1 cup Milk
1-1/2 cups Breadcrumbs, dry & plain
5 tablespoons Softened butter
Scant 1 tablespoon Chives
Flour
Salt
Preparation:
Preheat oven to 350°F.
Rinse and dry chicken on paper towels. Place the chicken pieces between waxed paper or parchment paper. Flatten the breasts using a mallet or rolling pin. Remove top sheet of paper and lightly salt the chicken. Spread 1 tablespoon of softened butter over one side (horizontally) of each breast. On each breast, sprinkle 1/4 teaspoon of the dressing and seasoning mix over the butter. Top with 1/2 teaspoon chives on each breast. Starting from the buttered end, roll up each breast (jellyroll-style), tucking in the edges. Reserve. For best results, these can be prepared in advance and refrigerated.
In a small bowl, place at least 1 cup of flour. In another bowl, beat the eggs and milk together. In a third bowl, mix the breadcrumbs together with 1 packet. Hidden Valley ®The Original Ranch® Salad Dressing and Seasoning Mix.
Dip the chicken breasts in the egg mixture first, and then roll in the flour.
Dip again in egg mixture, then completely cover breast with crumb mixture. Repeat process with remaining chicken.
Place chicken in a greased casserole. Cover with foil.
Bake approximately 45-60 minutes, depending on the size of the chicken.
OPT. Drizzle Hidden Valley ®The Original Ranch® Salad Dressing over the cooked chicken.
This is called a batter bread because the dough is soft and does not require kneading. Just mix it, put it in the pan to rise and bake. Homemade bread doesn’t get much easier than that!
Cornmeal
4 1/2 to 4 3/4 cups all-purpose* or bread flour
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
2 packages regular or quick active dry yeast (4 1/2 tsp)
2 cups milk
1/2 cup water
1/2 cup whole wheat flour
1/2 cup quick-cooking oats
1. Grease bottoms and sides of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches, with shortening; sprinkle with cornmeal.
2. Mix 3 1/2 cups of the all-purpose flour, the sugar, salt, baking soda and yeast in large bowl. Heat milk and water in 1-quart saucepan over medium heat, stirring occasionally, until very warm (120° to 130°). Add milk mixture to flour mixture. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally.
3. Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter. Divide batter evenly between pans. Round tops of loaves by patting with floured hands. Sprinkle with cornmeal. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans.
4. Heat oven to 400°.
5. Bake about 25 minutes or until tops of loaves are light brown. Remove from pans to wire rack; cool.
*If using self-rising flour, omit salt and baking soda.
NUTRITION FACTS: 1 Slice:; Calories 95 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 90mg; Carbohydrate 19g (Dietary Fiber 1g); Protein 4g % DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 6% DIET EXCHANGES: 1 Starch
Whole Wheat Batter Bread: Increase whole wheat flour to 2 cups. Omit wheat germ and oats. Stir in 1 cup raisins with the second addition of all-purpose flour.
1 1/2 pounds extra-lean ground beef
1/2 cup Italian-style dry bread crumbs
1/2 cup pepperoni flavor pizza sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 egg
1/4 cup shredded Italian-style six-cheese blend or mozzarella cheese (1 ounce)
1. Heat oven to 350°. Spray 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with cooking spray. Mix all ingredients except cheese in large bowl. Press beef mixture into muffin cups (cups will be very full). Place muffin pan on cookie sheet in oven to catch any spillover.
2. Bake about 30 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves in middle of muffin pan reads 160° (outer loaves will be done sooner).
3. Sprinkle 1 teaspoon cheese over each loaf. Bake 1 to 2 minutes longer or until cheese is melted. Immediately remove from cups. Serve with additional pizza sauce, heated, if desired.
Together Time
While preparing the meat loaves, place a chunk of tomato in one of them. The person who gets the meat loaf with the tomato wins a special surprise. Hint: The surprise could be for special time spent alone with a parent or a small toy.
1 cup Original Bisquick®
1/2 cup sugar
1/3 cup baking cocoa
1 tablespoon instant espresso coffee (dry)
1/3 cup margarine or butter, melted
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/4 cup frozen (thawed) orange juice concentrate
1 teaspoon instant espresso coffee (dry)
1 tablespoon hot water
1/4 cup chocolate-syrup
1 1/2 cups whipping cream (heavy)
Baking cocoa, if desired
1. Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2 inches. Mix Bisquick, sugar, 1/3 cup cocoa, 1 tablespoon coffee and the margarine until crumbly. Crumble mixture lightly into pan. Bake 6 minutes; cool.
2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in milk. Place about 2 cups of the cream cheese mixture in
separate bowl. Add juice concentrate to cream cheese mixture in one bowl. Dissolve 1 teaspoon coffee in hot water; stir coffee mixture and chocolate syrup into cream cheese mixture in other bowl. Beat whipping cream in chilled medium bowl on high speed until stiff. Fold half of the whipped cream into each cream cheese mixture. Cover and refrigerate chocolate mixture. Spoon orange mixture over crust.
3. Freeze crust with orange mixture about 1 hour or until firm. Spread chocolate mixture evenly over orange mixture. Freeze about 4 hours or until firm. Let stand
10 minutes at room temperature before serving. For squares, cut into 5 rows by 3 rows. Sprinkle each serving with cocoa. Store covered in freezer.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Serving:; Calories 420 (Calories from Fat 245); Fat 27g (Saturated 14g); Cholesterol 70mg; Sodium 320mg; Carbohydrate 38g (Dietary Fiber 1g); Protein 7g % DAILY VALUE:; Vitamin A 22%; Vitamin C 12%; Calcium 16%; Iron 6% DIET EXCHANGES:; Not Recommended
Betty's Tip: If you don't have any instant espresso coffee on hand, instant coffee granules will work just fine.
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