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A
to Z
Recipes
October
17, 2010
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday issue of A to Z Recipes Newsletter. A lot has
been going on lately and not my computer, either. That went off before
we left for our trip and has remained that way ever since. I am using
my trusty laptop and eeked out an issue for you today. It is an
abbreviated one from those normally seen here, but still will give you
something to make you want to think, laugh and cook! Hopefully I will
get another computer soon to replace my deceased one.
The current Monthly Theme topic is announced in
today's issue. Please visit the Monthly Theme - Recipe
Submissions section to read all about it. You'll find the
link there to use for sharing recipes here at A to Z Recipes.
We'll see you here again on Wednesday, God willing.
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But some
can... and now is the time it's needed most. Visit the Make
a Donation section to see how you can help. Thanks in advance.
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| Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Sensational
Salads"
In this month's theme
topic of "Sensational Salads"
we are looking for recipes for some sensational salads. I am
thinking of maybe some mixed green salads with dressings, vegetable and
potato salad
recipes, some daring oriental salads, and maybe some nice fruit salads
tossed in for good measure! I hope you will participate in
making this a great monthly
theme issue! Be sure to use the Monthly Theme links for your
submissions so I'll know where you'd like
them posted, ok?
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
"Sensational Salads".
We will collect them the remainder of this and next month and post them
on the
first Sunday of December. 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.
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: "Sensational
Salads".
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 "Sensational
Salads" has a deadline of
November 30, 2010,
and will be posted on December 5, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Sensational
Salads". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Bible Funnies
~Shared by Edna,
Decatur, IL
Q. What do they call pastors in Germany?
A. German Shepherds.
Q. Who was the greatest financier in the Bible?
A. Noah. He was floating his stock while everyone else was in
liquidation.
Q. Who was the greatest female financier in the Bible?
A. Pharaoh's daughter. She went down to the bank of the Nile and drew
out a little prophet.
Q. What kind of motor vehicles are in the Bible?
A. Jehovah drove Adam and Eve out of the Garden in a "Fury". David's
"Triumph" was heard throughout the land. Also, probably a "Honda,"
because the apostles were all in one "Accord."
Q. Who was the greatest comedian in the Bible?
A. Samson. He brought the house down.
Q. What excuse did Adam give to his children as to why they no longer
lived in Eden?
A. Your mother ate us out of house and home.
Q. Which servant of God was the most flagrant lawbreaker in the Bible?
A. Moses. He broke all 10 commandments at once.
Q. Which area of Palestine was especially wealthy?
A. The area around Jordan. The banks were always overflowing.
Q. Who is the greatest baby sitter mentioned in the Bible?
A. David. He rocked Goliath to a very deep sleep.
Q. Which Bible character had no parents?
A. Joshua, son of Nun.
Q. Why didn't they play cards on the Ark?
A. Because Noah was standing on the deck. (Groannn...)
bareMinerals
now on Beauty.com!
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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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
SALT AND VINEGAR
POTATO SALAD
~Shared by Pat,
Merritt Island, FL
INGREDIENTS:
1 large red onion, cut lengthwise into 1/3” wedges and layers separated
1/2 C plus 2 Tbs cider vinegar
2 tsp. salt
5 lb. medium yellow-fleshed potatoes such as Yukon Gold
2 to 2 1/2 tsp. Old Bay Seasoning
1 1/4 tsp. sugar
3/4 C extra-virgin olive oil
DIRECTIONS:
Toss together onion, 2 Tbs vinegar, and 1/2 tsp salt in a bowl.
Marinate at room temperature, tossing occasionally, until slightly
softened and pink, about 45 minutes.
Cover potatoes with salted cold water in a 5-6 quart pot, then simmer,
uncovered, until just tender, about 15 to 20 minutes. While
potatoes cook, whisk together 2 tsp Old Bay seasoning withsugar,
remaining 1 1/2 tsp salt, and remaining 1/2 cup vinegar in a small bowl.
Drain potatoes in a colander and when cool enough to handle but still
warm, peel and cut into 1/2-inch wide wedges. Toss warm potatoes with
vinegar mixture in a large bowl. Add onion mixture and oil, tossing to
combine. Add more Old Bay seasoning if desired. Serve warm or at room
temperature.
Source: Gourmet 6/06
LEMON HERB CHICKEN
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons herbes de Provence
- 1/4 teaspoon freshly ground black pepper
- 6 (3 ounce) boneless, skinless chicken breast halves
- Vegetable oil cooking spray
DIRECTIONS
In a 1-gallon self-closing plastic bag, combine oil, lemon juice,
herbes de Provence, black pepper, and chicken; seal the bag and shake
to coat. Refrigerate 30 to 60 minutes.
When you are ready to cook, spray a grill rack with cooking spray.
Preheat a gas grill to medium/medium-high or prepare a medium-hot fire
in a charcoal grill, with the rack placed 4 to 6 inches above the heat.
Remove chicken from marinade and discard marinade. Place chicken on the
grill and cook for 10 to 15 minutes or until chicken is cooked through
and no longer pink, and its juices run clear, turning once.
Nutritional Information Per Serving (3-oz half chicken breast):
Glycemic Index: (insignificant), Glycemic Load: (insignificant),
Calories: 175, Protein: 21 g, Carbohydrate: Less than 1 g,
Dietary Fiber: 0 g, Fat: 13 g, Cholesterol: 68 mg, Sodium: 76 mg
Diabetic Exchanges: 3 Lean Meat, 2 Fat
Source: The
Complete Idiot's Guide to Terrific Diabetic Meals by Lucy Beale
PASTA WITH TOASTED
BUTTERNUT SQUASH
AND SAGE
~Shared by Linda
H., Rosharon, TX
2 tablespoons olive oil
1 2/3 cups cubed butternut squash
1 large onion, chopped
salt and pepper to taste
8 ounces uncooked penne pasta
1/2 pound turkey sausage
1/4 cup heavy cream
2 teaspoons dried sage
3 cloves garlic, minced
3 1/2 tablespoons balsamic vinegar
Preheat oven to 350 degrees F (175 degrees C). Coat a roasting
pan with the olive oil. Place the squash and onion in the pan,
and season with salt and pepper. Roast 30 minutes, or until
squash is tender.
Bring a large pot of lightly salted water to a boil. Place penne
pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large skillet over medium heat, cook the turkey sausage until
evenly brown. Transfer the cooked squash and onion and the cooked pasta
to the skillet. Gradually pour in the cream. Season with
sage. Continue cooking until heated through. Mix in
garlic. Transfer to a large bowl, and toss with balsamic vinegar
to serve.
PORK STEW WITH
TOMATOES AND TACO
SEASONING
~Shared by Treva, NC
A crockpot pork stew with tomatoes, garlic, and taco seasoning.
2 tbsp. vegetable oil
1 lb boneless pork cut up into cubes
1 large onion diced
2 cloves garlic chopped
1 packet taco seasoning
2 cans (14.5 ounces each) diced tomatoes
1 can diced tomatoes with green chiles
1/2 cup beef broth
1 can (12 ounces) corn
1 can (15 ounces) pinto beans
Heat oil in skillet, brown pork and onion and garlic. Transfer to slow
cooker or crockpot. Add remaining ingredients and cook on low for 4-6
hours. Serve with corn bread; garnish with sliced ripe olives and sour
cream.
SUMMER SANGRIA
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 (750 milliliter) bottles red wine
2 cups rum
2 cups orange juice
1 cup white sugar
1 pint fresh strawberries, sliced
1 (20 ounce) can pineapple chunks in juice
1 (10 ounce) jar maraschino cherries, drained
2 cups rum
2 cups orange juice
In a large pitcher, mix the red wine, 2 cups rum, 2 cups orange juice,
and sugar. Refrigerate 8 hours, or overnight.
In a large bowl, mix the strawberries, pineapple chunks, and maraschino
cherries. Cover with 2 cups rum and 2 cups orange juice. Refrigerate 8
hours, or overnight.
Drain the fruit (reserve the liquid if desired). Mix the fruit into the
pitcher with the sangria to serve.
BUTTERFINGER CAKE
~Shared by Jim D.,
WA
18 oz. butter pecan cake mix
8 oz. can of Eagle Brand sweeteened condensed milk
15 oz. large bottle of caramel syrup
4 large Butterfinger candy bars
8 oz. Cool Whip
In large mixing bowl, prepare cake mix as directed on box. Pour
into a 9x13 baking dish. Bake at 375 for 35 to 40 minutes or
until toothpick comes out clean. Let cool on rack. Poke
holes all over top of cake with a straw. In small bowl, mix the
can of sweetened condensed milk and caramel. Pour 1/2 of the
mixture over entire cake, let mixture soak by chilling for 20
minutes. Take out the refrigerator and cover top of entire cake
with Cool Whip. Pour the other 1/2 of caramel on top of Cool
Whip. Crush Butterfinger candy bars and sprinkle over entire top
of cake. Chill cake for 2 hours to Let set. Cut cake and
serve.
CARAMEL PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1/2 cup sugar
1/4 cup water
4 tbs. all-purpose flour
3/4 cup sugar
1/2 tsp. Salt
1 1/2 cup milk
2 or 3 egg yolks, well beaten
2 tbs. Butter
1 tsp. Vanilla
1 baked 8 inch pie shell
In heavy skillet, caramelize 1/2 cup sugar. When sugar is completely
melted and golden brown in color, add water. Stir over lowest heat
until smooth. In a saucepan, combine flour, 3/4 cup sugar and 1/2
teaspoon salt. Add milk, gradually. Stir in beaten egg yolks and cook
until mixture starts to thicken, stirring constantly. Stir in caramel
syrup, slowly, and continue to cook until thick and smooth. Remove from
heat and add butter and vanilla. Pour in pie shell and cover with basic
meringue. Brown.
Variation: Use 5 tablespoons flour and 2 cups milk. Substitute 1/2 cup
brown sugar for the 3/4 cup sugar. Follow same directions.
MEATBALL BUBBLE
BISCUITS
~Shared by Treva, NC
Wrap refrigerated biscuits around purchased meatballs for a super-easy,
crowd-pleasing appetizer.
1 Can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated
buttermilk or flaky biscuits
10 Frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut
in half
2 Sticks (1 oz each) string cheese, each cut into 10 pieces
1 Tablespoon grated Parmesan cheese
1/2 Teaspoon Italian seasoning
1/4 Teaspoon garlic powder
1 Cup marinara sauce, heated
1. Heat oven to 375°F. Separate dough into 10 biscuits. Separate
each biscuit into 2 layers. Press each biscuit layer into 3-inch round.
2. Place 1 meatball half, cut side up, and 1 string cheese piece
in center of each dough round. Wrap dough around meatball and cheese,
pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place
seam side down in single layer.
3. Sprinkle evenly with Parmesan cheese, Italian seasoning and
garlic powder.
4. Bake 20 to 25 minutes or until golden brown and biscuits are
no longer doughy in center. Serve warm biscuits with warm marinara
sauce for dipping.
PUMPKIN CRUMB CAKE
~Shared by Marilyn,
Canton, OH
1 box yellow cake mix
1/2 cup melted butter
1 egg
Filling
1 (29 oz) can pumpkin (NOT pie filling)
2 eggs
2/3 cup evaporated milk
1/2 cup brown sugar
2 tsp. cinnamon
Topping
1 cup reserved cake mix
1/2 cup sugar
1/4 cup butter
1 tsp. cinnamon
Measure 1 cup of cake mix; set aside for topping. Combine the remaining
cake mix, melted butter and egg. Press mixture into greased 9 x 13 inch
cake pan (press hard). Combine the above filling and pour over cake
mixture in pan. Combine all ingredients for crumb topping; sprinkle
over filling. Bake 45-50 minutes at 350 degrees. Serve with Cool Whip.
MUSHROOM CHICKEN IN
WINE SAUCE
~Shared by Jim H.,
Calgary, Alberta,
Canada
45 min; 20 min prep
SERVES 4
1 broiler-fryer chicken, cut up (2 1/2 to 3 lb.)
1/3 cup flour
2 tablespoons vegetable oil
4 cups sliced fresh mushrooms
1/2 cup Grey Poupon Dijon Mustard
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
REMOVE skin from chicken, if desired. Rinse chicken; pat dry. Coat
chicken with flour, shaking off excess. Brown chicken in oil in large
skillet over medium-high heat. Remove chicken from skillet. COOK and
stir mushrooms in same skillet for 2 to 3 minutes or until tender. Stir
in mustard and wine; return chicken to skillet. BRING to boil. Reduce
heat to medium-low; cover. Simmer for 20 to 25 minutes or until chicken
is cooked through.
Source: Recipezaar
HALLOWEEN SNACK MIX
~Shared by Treva, NC
1/2 c. blood drops (red hots)
1/2 c. cats eyes (blanched almonds) or (gum drops)
1/2 c. cats claws (sunflower seeds)
1 c. chicken toenails (candy corn)
1 c. colored flies (M & M's)
1 c. butterfly wings (corn chips)
1 c. ants (raisins)
1 c. earthworms (cheese curls)
1 c. cobwebs (Triscuits) or (Golden Grahams)
1 c. snakes eyes (peanuts)
1 c. bats bones (shoestring potatoes)
Mix together in a large bowl. Serve with several pints of blood (cherry
punch).
CANDIED CRANBERRIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients:
1/2 cup sugar
1/2 cup water
1/2 cup cranberries
Select firm, red cranberries. Prick twice with needle. Boil sugar in
water until it spins a thread. Put in cranberries and cook gently until
syrup jellies when tested from the tip of a spoon. Remove berries one
at a time and place on wax paper. Let stand until dry. Dip the berries
in granulated sugar.
This makes approximately 25. They are decorative and can serve as an
excellent garnish.
SAUTEED GARLIC
ASPARAGUS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped
Melt the butter or margarine in a large skillet over medium-high heat.
Add the garlic and asparagus spears; cover and cook for 10 minutes,
stirring occasionally, or until asparagus is tender. If you like your
asparagus well done, reduce heat and cook an additional 10 minutes.
SPINACH AND PASTA
SHELLS
~Shared by Luanne,
FL
"Try adding frozen chopped spinach to boiling shell-shaped pasta, then
toss the mixture with a pungent saute of garlic and red pepper flakes."
Ingredients:
1 pound seashell pasta (I opt for small)
1 (10 ounce) frozen chopped spinach
2 tablespoons olive oil
7 cloves garlic, minced (your choice of how many)
1 teaspoon dried red pepper flakes (optional)
salt to taste
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and
spinach and cook for 8 to 10 minutes or until pasta is al dente; drain
and reserve. Heat oil in a large skillet over medium heat. Add garlic
and red pepper flakes; saute for 5 minutes or until the garlic turns
light gold. Add cooked pasta and spinach to the skillet and mix well.
Season with salt and toss; serve.
Serves maybe 6.
REUBEN CHICKEN
CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
4 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
1-8 ounce can sauerkraut, well drained
4 thin slices corned beef
4 slices Swiss cheese
1 cup Thousand Island dressing
Preheat oven to 375° F.
Place chicken in a single layer in greased baking pan. Sprinkle with
salt and pepper. Press excess liquid from sauerkraut. Spoon over
chicken. Arrange corned beef and cheese slices over sauerkraut. Pour
dressing evenly over the top.
Cover pan with aluminum foil. Bake about 45 minutes or until chicken is
tender.
Serves 4.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
SWEET POTATO
CHEESECAKE (LOWFAT)
~Shared by Treva, NC
1 c. fine gingersnap crumbs (15 cookies) or graham cracker crumbs (14
squares)
3 tbsp. butter, melted
2 (8 oz.) pkgs. light cream cheese, softened
1 c. mashed cooked sweet potatoes
2/3 c. sugar
1 & 1/2 tsp. pumpkin pie spice
1 tsp. finely shredded orange peel
1 tsp. vanilla
5 egg whites
1 c. evaporated skim milk
CRUST: Combine crumbs and butter. Press mixture into bottom and 1 inch
up sides of an 8-inch springform pan. Set aside.
FILLING: In large mixing bowl, beat cream cheese, sweet potatoes,
sugar, pumpkin pie spice, the orange peel and vanilla until combined.
DO NOT OVER BEAT. Stir in milk. Carefully pour into prepared pan.
Bake at 350 degrees for 60-70 minutes until center appears set.
Cool on wire rack for 45 minutes. Cover and chill thoroughly.
Remove sides of pan. Garnish with dessert topping and orange peel.
Makes 14 servings.
9 fat grams, 199 calories, 22 milligrams cholesterol per serving
JAPANESE CHICKEN
SALAD
~Shared by Larry
Holmes, Toronto,
Canada
2 tablespoons sugar
3/4 cup vegetable oil
3 tablespoons sesame oil
4 tablespoons seasoned rice vinegar
2 tablespoon soy sauce
2 tablespoons grated fresh gingerroot
1 package (3 ounces) Ramen soup noodles, uncooked*
5 cups thinly sliced green cabbage
4 cups thinly sliced red cabbage
1/4 cup thinly sliced green onion
2 cups cooked, shredded chicken
1 1/2 cups toasted slivered almonds
2 cups pea pods, blanched
In a small bowl, combine sugar, oils, vinegar, say sauce and ginger;
mix well. Removes noodles form package, reserving reasoning
package for future use. Marinate noodles in dressing mixture
about 1 hour or until tender.
Meanwhile, in large bowl, combine remaining ingredients except pea
pods. When noodles are tender pour noodles and dressing over
vegetables, tossing to combine.
To serve, arrange pea pods on large serving platxter and spoon salad
into center.
Servings: About 4.
MARK BITTMAN'S
FASTEST PASTA WITH
SPINACH SAUCE
~Shared by Linda
H., Rosharon, TX
1 clove garlic
1/2 tsp. crushed red pepper flakes (or to taste)
About 15 kalamata or other olives, pitted & chopped
1/4 cup plus 1 T extra virgin olive oil
1 pound long pasta, like linguine
1 pound spinach, washed, tough stems removed, chopped
Salt & freshly ground black pepper
Bring a large pot of water to a boil and salt it. Mince the garlic as
finely as possible and combine it, in the bottom of a large bowl, with
the red pepper, olives and olive oil.
Place the pasta in the pot, and cook until it is nearly done. Plunge
the spinach into the water and cook until it wilts (less than one
minute).
Drain the pasta and spinach quickly, allowing some water to cling, and
toss the hot pasta and spinach in the bowl with the garlic and olive
mixture. Season with salt and pepper and serve.
A quick meal, serves 3 or 4. Add freshly grated cheese to taste.
Try adding 1/4 cup sun-dried tomatoes or 2 T drained capers.
Source: Momsmenu.com
ZUCCHINI-CARROT
BREAD WITH CREAMY
HONEY SPREAD
~Shared by Treva, NC
Take two veggies often blended into breads and combine them for a whole
new flavor, great with our cream cheese spread.
Bread
1 & 1/2 Cups shredded zucchini (2 medium)
1 & 1/2 Cups shredded carrots (3 medium)
1 & 1/2 Cups sugar
2/3 Cup vegetable oil
4 Eggs
1 & 1/2 Cups all-purpose flour
1 & 1/2 Cups whole wheat flour
2 Teaspoons baking soda
1 & 1/2 Teaspoons ground cinnamon
1 Teaspoon salt
3/4 Teaspoon ground cloves
Spread
1 Package (8 oz) cream cheese, softened
1/4 Cup honey
2 Teaspoons grated orange or lemon peel
Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1
(9x5-inch) loaf pan with shortening or cooking spray.
In large bowl, mix zucchini, carrots, sugar, oil and eggs with wire
whisk. Stir in remaining bread ingredients. Divide batter evenly
between pans.
Bake 8-inch loaves 1 hour to 1 hour 15 minutes, 9-inch loaf 1 hour 15
minutes to 1 hour 30 minutes, or until toothpick inserted in center
comes out clean. Cool 10 minutes in pans on cooling rack.
Loosen sides of loaves from pans; remove from pans and place top sides
up on cooling rack. Cool completely, about 1 hour.
In small bowl, beat spread ingredients with electric mixer on medium
speed until smooth and fluffy. Serve with sliced bread. Cover;
refrigerate any remaining spread. Wrap loaves tightly and store at room
temperature up to 4 days, or refrigerate up to 10 days.
CASHEW AVOCADO
CHICKEN SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
4 cooked, boneless chicken breast halves, shredded
1/3 cup prepared Ranch salad dressing
1 1/2 tablespoons chopped fresh dill
1 cup cashews
1 avocado - peeled, pitted and diced
salt and pepper to taste
12 slices bacon
6 slices Swiss cheese
12 slices bread, toasted
In a large bowl, mix the cooked chicken, dressing, dill, cashews, and
avocado. Season with salt and pepper. Cover, and chill in the
refrigerator at least 30 minutes.
Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown; drain.
Spread even amounts of the chicken mixture on 6 slices of toasted
bread. Top each with 2 slices bacon and 1 slice Swiss cheese. Top with
remaining bread slices to make sandwiches.
HOT AND SPICY
CABBAGE MEDLEY
~Shared by Johnny,
LA
PREP TIME: 5 min
COOK TIME: 25 min
YIELD: 4 servings
INGREDIENTS:
1 teaspoon Crisco® Pure Vegetable Oil
OR Crisco® Pure Canola Oil
2 ounces smoked ham, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 (10 oz.) can can tomatoes with green chilies, undrained and chopped
1/2 teaspoon sugar
4 cups sliced cabbage
1/8 teaspoon black pepper
1/8 teaspoon hot pepper sauce
DIRECTIONS:
1. HEAT oil in large skillet over medium heat. Add ham, green pepper
and onion. Cook and stir until vegetables are crisp-tender.
2. ADD tomatoes and sugar. Simmer 3 minutes.
3. ADD cabbage, black pepper and hot pepper sauce. Simmer 15 minutes,
stirring occasionally. Serve.
DEEP-DISH BROWNIES
~Shared by Mary H.,
Montreal, Canada
3/4 cup butter or margarine, melted
1 1/2 cups sugar
1 1/2 teaspoons vanilla
3 eggs
3/4 cup all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
Blend melted butter or margarine, sugar and vanilla in mixing
bowl. Add eggs; beat well with spoon. Combine flour, cocoa,
baking powder and salt: gradually add to egg mixture until well
blended. Spread in greased and floured, 8-inch square pan.
Bake at 350 degrees F. for 40 - 45 minutes, or until brownies begin to
pull away from edges of pan. Cool, then cut into squares.
CORN AND PASTA
CASSEROLE
~Shared by Pat,
Reno, NV
1/2 cup butter, melted
1 cup dried medium shell pasta
1 can (15-14/ oz.) whole kernel corn
1 can (14-3/4 oz.0 cream-style corn
1/4 lb. Velveeta Cheese, cut into cubes
Preheat oven to 350 degrees. In a 2-quart casserole, stir
together melted butter, pasta, undrained whole kernel corn, cream-style
corn and cheese. Cover and bake for 50 minutes. Uncover and
stir. Bake, uncovered, about 20 minutes more or until pasta is
tender. Let stand for 15 minutes before serving.
Serves 6 to 8
PAPRIKA CHICKEN WITH
MUSHROOMS
~Shared by Treva, NC
"There's something about chicken with paprika that is soooo good!
Cooking this dish covered makes a nice mushroom sauce that can be
spooned over the chicken for serving."
4 skinless, boneless chicken breasts
1 teaspoon paprika
Salt and pepper to taste
1 pinch garlic powder
1/4 cup butter
1 onion, sliced into thin rings
1 pound fresh mushrooms, sliced
1. Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of
each chicken breast liberally with paprika, salt, pepper, and garlic
powder.
2. In a large skillet, melt the butter over medium heat. Arrange
chicken breasts in the pan, cover, and cook for 10 minutes. Turn
chicken breasts over, and layer the thinly sliced onions and mushrooms
on top of the chicken. Cover, and cook for 10 minutes.
3. Remove lid, and mix onions and mushrooms into the butter sauce.
Reduce heat to low, and cook uncovered for 5 minutes
SALMON BALL
~Shared by Marilyn,
Canton, OH
8 oz. cream cheese, softened
1 Tbsp. lemon juice
1 tsp. prepared horseradish
1 sm. onion, chopped finely
15 oz. can salmon, drained
Chopped parsley
Chopped pecans
Mix together salmon with cream cheese, lemon juice, horseradish, and
onion. Refrigerate until firm. Mix parsley and pecans together.
Form salmon mixture into ball and roll in pecan-parsley mixture. Serve
with crackers.
OREO ICE CREAM BAR
~Shared by Treva, NC
20 OREO Cookies, chopped (about 2 cups)
3 Tbsp. Butter, melted
4 cups Butter pecan ice cream, softened
1/2 cup Caramel ice cream topping
1 & 1/2 cups thawed COOL WHIP Whipped Topping
1/3 cup PLANTERS COCKTAIL Peanuts, chopped
COMBINE cookie pieces and butter until well blended. Press onto bottom
of 9-inch square pan.
SPREAD ice cream carefully over crust; drizzle with ice cream topping.
Cover with COOL WHIP and nuts.
FREEZE 3 hours or until firm.
Kraft Kitchens Tips
Serving Suggestion: Serve with a cup of hot brewed MAXWELL HOUSE
Coffee.
Substitute: Prepare using your favorite flavor of ice cream. Make it
Easy: For easier serving and cleanup, line empty pan with foil or
plastic wrap, with ends extending over sides of pan. Use to prepare
dessert as directed. When ready to serve, use foil handles to lift
dessert from pan before cutting into bars.
NATCHITOCHES MEAT
PIES
~Shared by Johnny,
LA
These tasty turnovers, along with the Festival of Lights, are native to
Natchitoches (pronounced NACK-uh-dish), Louisiana and are traditionally
served on Christmas Eve. They’re usually made bigger, more of a hand
pie, but I like them as an Hors d’oeurve for holiday parties. I served
these tonight with a Creole Mustard Aioli for dipping.
For the Filling:
2 Tbsp Butter
1/2 lb Ground Beef
1/2 lb Ground Pork
1/2 Cup Spanish Onion, finely diced
1/2 Cup Red Bell Pepper, finely diced
1/4 Cup Celery, finely diced
1/2 Cup Green Onions
3 Garlic Cloves, minced
2 Tbsp Homemade Worcestershire Sauce
1 Tbsp Crystal Hot Sauce
Kosher salt, black pepper, and Cayenne to taste.
1/2 Cup Beef Stock
1/8 Cup All Purpose Flour
Melt the butter in a large cast iron skillet over medium high heat,
when hot add the ground meats, cook until browned and cooked through.
Add the onions, celery, bell pepper, and green onions, cook until the
vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and
seasonings, cook for 2 minutes more. Make a slurry of the stock and
flour, add to the pot and bring to a boil. Reduce the heat and cook for
about 5 minutes stirring constantly. Remove from the heat and adjust
the seasonings if necessary. Set aside to cool to room temperature.
For the dough:
4 Cups All Purpose Flour
2 tsp Iodized Salt
1 tsp Baking Powder
1/2 Cup Lard
1 Egg
1 Cup Milk
Combine the dry ingredients in the mixer fitted with a paddle
attachment, with the speed on low add the lard to the dry ingredients
and let the mixer cut it in until the fat is broken up into pea sized
pieces. Beat the egg and combine with the milk. Add the wet to the dry
with the mixer on low, in a slow steady stream. Mix until the dough
just comes together. The key is to not overwork the dough. Cut the
dough in half then roll it out to 1/8 inch thickness on a floured
counter. Cut into either the more traditional 5 inch circles or as I
did about 3 circles, I used an empty French Market Coffee can.
To assemble and cook:
Place 1 heaping Tablespoon (doubled for the larger size) of the cooled
mixture to each circle. With your finger wet the edge with a little
water, fold over and crimp with a fork. Set aside on a floured surface
until ready to fry.
Heat 4 inches of oil in a dutch oven to 360 degrees. Fry the meat pies
in small batches until golden brown on each side.
MANGO FRAPPE
~Shared by Mary S.,
Nashville, TN
Yield: 3 cups (3 Servings)
INGREDIENTS
- 1 medium whole ripe mango (12 ounces), peeled and pitted
- 3/4 cup orange juice
- 1/4 cup lime juice
- 1-1/4 cups club soda
- 2 ice cubes
DIRECTIONS
Puree the mango in a food processor or a blender. Add the orange
and lime juices; process until smooth.
Add the club soda and ice cubes; process just to blend and crush the
ice. Serve at once.
Nutritional Information Per Serving (1 cup): Calories: 83, Fat: 0 g,
Cholesterol: 0 mg, Sodium: 27 mg, Carbohydrate: 22 g, Dietary Fiber: 2
g, Sugars: 18 g, Protein: 1 g
Diabetic Exchanges: 1-1/2 Fruit
Source: The
New Family Cookbook for People With Diabetes
CHICKEN POT PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 chicken (4 to 5 lbs.), disjointed
1 bay leaf
2 tsp. Salt
Few grains pepper
Dash celery salt
1 1/2 tsp. Accent
Boiling water
1 lb. small white onions
1 bunch carrots, sliced
6 tbs. Flour
6 tbs. cold water
1 tbs. prepared horseradish
2 1/2 cup biscuit mix
Place chicken in deep kettle; add bay leaf, salt, pepper, celery salt,
and 1 teaspoon Accent. Add enough boiling water to cover. Simmer 2
hours, or until chicken is tender. Meanwhile, cook onions and carrots
separately, adding 1/4 teaspoon Accent to each vegetable. Remove
chicken and drained vegetables to large, shallow baking dish. Strain
broth in kettle; measure 3 cups. Add vegetable waters to broth, to make
4 cups in all, adding water if necessary. Add flour, mixed smooth with
cold water; cook over low heat, stirring until thickened; add remaining
Accent and horseradish; pour over chicken and vegetables. Make biscuit
dough as directed on package of mix. Roll 1/2 inch thick; cut with
chicken shaped cookie cutter. Arrange on baking dish. Add bits of
raisins for eyes, if desired. Bake in hot oven (425 degrees) 25 to 30
minutes, or until biscuits are golden brown.
Serves 6 to 8.
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