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A to Z Recipes
October 19, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Every October I go crazy trying to please my kids (even the one who flew the coop 18 years ago).
Angela loves the county fair. Trey enjoys attending a wrestling competition in Houston.
Joanna has always loved the Renaissance Festival (me, too!). So... what to do? Majority rules!!! Seriously, the kids, grands and
me will be attending the festival next weekend and I am so excited. My grandkids are at the perfect age where they can attend without becoming a side-show on their own, and my kids can each find something that suits their fancy. And I just have to spend money on ONE outing!!! Yeppers! Life is good.
Make sure to read the "Reader Response" section for feedback from Sally J. in San Angelo, TX about the a2z newsletters. I have also posted a candy recipe request and preparation question from our pal,
Cindy (second request). There is a special link there to use for your response. Perhaps someone can help her.
I'm still receiving positive response to the suggestion made by Shirley in Bellingham,
WA, in that 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. I hope you'll share some tasty budget-stretcher recipes. Drop by 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.
Lordy! I sure hope you're in the mood for some great recipes, folks. There's over
50 recipes in today's issue. There's also an article by author
Carrie J. Gamble in the Did You Know? section and so much more for you. Look at who did all the sharing today:
Joyce B., KY
Carrie J. Gamble, Doylestown, PA
Mary H., Montreal, Canada
Jim D., WA State
Pat, Minden, NV
Treva, NC
Jean, Syracuse, NY
Patricia, Charlevoix, MI
Luanne, FL
Johnny, LA
Marty B., Tell City, IN
Jessica, Corfu, Greece
Chris M., NM
Mary S., Nashville, TN
Dorie, IL
Larry Holmes, Toronto, Canada
Linda H., Rosharon, TX
Pat, Merritt Island, FL
We'll see you here again on Wednesday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
PS: There are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. There is no profit for me. I paid these expenses without assistance throughout many years, but with increased costs, your help would be greatly appreciated.
I am pleased to list those readers making recent donations to defray a2z October bills.
Treva, NC
Mary S., Nashville, TN
Pat, Merritt Island, FL
Jean M., OH
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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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You can easily judge the character of others by how they treat those who they think can do nothing for them.
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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Tangled Hair
~Author Unknown
(Based on a story told by Beth Moore, Houston, TX)
~Shared by Joyce B., KY
Beth was sitting at an airport terminal, waiting to board a plane. She was sitting there with several other people who were also waiting, whom she did not know. As she waited, she pulled out her Bible and started reading. All of a sudden she felt as if the people sitting there around her, were looking at her.
She looked up, but realized that they were looking just over her head, in the direction right behind her. She turned around to see what everyone was looking at, and when she did, she saw a stewardess pushing a wheelchair, with the ugliest old man sitting in it, that she had ever seen before. She said he had this long white hair that was all tangled and such a mess. His face was really, really wrinkled, and he didn't look friendly at all. She said she didn't know why, but she felt drawn to the man, and thought at first that God wanted her to witness to him. In her mind she said she was thinking, "Oh, God, please, not now, not here."
No matter what she did, she couldn't get the man off of her mind, and all of a sudden she knew what God wanted her to do. She was supposed to brush this old man's hair. She went and knelt down in front of the old man, and said "Sir may I have the honor of brushing your hair for you?" He said "What?" She thought, "Oh great, he's hard of hearing." Again, a little louder, she said, "Sir, may I have the honor of brushing your hair for you?" He answered, "If you are going to talk to me, you are going to have to speak up, I am practically deaf." So this time, she was almost yelling, "Sir may I please have the honor of brushing your hair for you?" Everyone was watching to see what his response would be. The old man just looked at her confused, and said "Well, I guess if you really want to." She said, "I don't even have a brush, but I thought I would ask anyway." He said, "Look in the bag hanging on the back of my chair, there is a brush in there." So she got the brush out and started brushing his hair. (She has a little girl with long hair, so she has had lots of practice getting tangles out, and knew how to be gentle with him.) She worked for a long time, until every last tangle was out.
Just as she was finishing up, she heard the old man crying, and she went and put her hands on his knees, kneeling in front of him again looking directly into his eyes, and said "Sir, do you know Jesus?" He answered, "Yes, of course I know Jesus. You see, my bride told me she couldn't marry me unless I knew Jesus, so I learned all about Jesus, and asked Him to come into my heart many years ago, before I married my bride." He continued, "You know, I am on my way home to go and see my wife. I have been in the hospital for a long time, and had to have a special surgery in this town far from my home. My wife couldn't come with me, because she is so frail herself." He said, "I was so worried about how terrible my hair looked, and I didn't want her to see me looking so awful, but I couldn't brush my hair, all by myself." Tears were rolling down his cheeks, as he thanked Beth for brushing his hair. He thanked her over and over again.
She was crying, people all around witnessing this were crying, and as they were all boarding the plane, the stewardess, who was also crying, stopped her, and asked, "Why did you do that?" And right there was the opportunity, the door that had been opened to share with someone else, the love of God. We don't always understand God's ways, but be ready, He may use us to meet the need of someone else, like He met the need of this old man, and in that moment, also calling out to a lost soul who needed to know about His love. Have a blessed day everyone.
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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My Grandmother's Back to School Adventures
by Carrie J. Gamble, Doylestown, PA
Since my grandmother's passing I have a new and different perspective of her life and stories of days gone by. On occasion I tend to compare myself to her ~ something I had never done before. This happened again a few weeks ago when people started talking about the end of summer and “going back to school.” Hearing about it and thinking about it made me feel very sad in the same way it has my entire life. Watching summer slip away breaks my heart like watching someone you love walk away never to return again. I love the warm sun, wearing tank tops and short skirts and the carefree feeling of the season. Going back to school was NEVER something I looked forward to. On the other hand my grandmother, Elizabeth, . . . loved school! I will always remember her enthusiasm whenever she'd talk about her experiences there.
School opened up a whole new world for Elizabeth! It was an eminent contrast to life on the family farm where she'd diligently work to help her parents by cooking and caring for her younger siblings. For Elizabeth, going to her little one room schoolhouse was like going to an enchanted cottage. The time period was 1917 when she was eight years old. Elizabeth loved everything about it – meeting new friends, wearing a pretty dress (she had one dress with two pinafores), admiring her teacher, but most of all she had a passion for learning. She spoke only in German when first attending school, so imagine what a quick learner she was to pick up English at the same time she learned about world history!
Elizabeth was eager to learn everything she could, not only from her teacher, but from her classmates as well. “I would come home and tell my mother of all the wonderful things my girlfriends brought in their lunches!” She and her mother would experiment with all of these new recipes. They were so proud of themselves after making their very first pie and layer cake. Back in the old country there was no such thing as pies, so they were especially fascinated by this new idea. They improvised by using a bread pan to make the layer cake. Elizabeth planned on taking it in for the last day of school. “Mother had no layer tins so she made it in a big bread pan. She sliced it in half to make two layers. Then she iced it. I was so proud of her! I think I stopped every ten minutes on my way to school to admire it!”
Below you will find one of Elizabeth's old fashioned soup recipes to warm you on a cool fall evening and a special apple pie recipe just perfect for this time of year! Both recipes are simple and delicious! Enjoy!
Tomato Soup with Egg Drop
Put a good tablespoon of butter into a pan. When melted, add a heaping tablespoon of flour. Blend well and brown slightly. Take 1 quart fresh or canned tomatoes and strain. To the butter and flour mixture add the strained tomato juice and a cup of water. Bring to a boil. Add a bay leaf, salt, pepper and a little sugar to taste. Cook for about 5 minutes.
For the Egg Drop: Take 1/2 cup of flour, pinch of salt, one egg and enough water so it will pour from a cup. Then, while the soup is boiling, drizzle it back and forth into the soup. Stir once or twice with a fork while drizzling. Cook 2 minutes. Before serving slowly add a cup of milk. This gives it a creamy texture and flavor. Add a pinch of baking soda to make it less tart and the milk will not curdle.
Apple Pie with Cheese Crumbs
Make the pie crust recipe below and bake at 350 degrees for about 10 minutes so it is pale brown. Remove from oven and set aside.
For the crumbs: 1/2 cup flour, 1/2 cup sugar, 1/2 stick butter, 1/4 cup grated sharp cheese. Mix together with your hands until crumbly.
Peel and core 6 apples. Slice them about 1/4” thick. Put in a saucepan with 3/4 cup sugar, 1 tablespoon tapioca, a dash cinnamon and mace, a sprinkle of lemon juice and 1/4 cup water. Bring to a boil and simmer for about 5 minutes. Pour into the pie shell. Sprinkle with crumbs and bake about 30 minutes in a 350 degree oven.
Pie Crust: Take 1/4 cup butter, 2 tablespoons boiling water and a pinch of salt and beat with a wire whisk until it is the consistency of heavy cream. Add 1 cup flour. Mix with a fork until crumbly. If too soft add more flour. Form a ball and roll out making a round crust to fit into pie plate. Trim edges to make them even and flute by pressing between your fingers.
Carrie J. Gamble is co-author, editor and publisher of Grandmother's Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. You'll experience “living life the old fashioned way” with Grandmother's Cookbook. Visit the website and download FREE recipes and “A Family Love Letter” chapter at
http://www.grandmotherscookbook.com.
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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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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Kiss the Cabbie
~Shared by Mary H., Montreal, Canada
A cabbie picks up a nun. She gets into the cab, and the driver won't stop staring at her.
She asks him why he is staring.
He replies: "I have a question to ask you, but I don't want to offend you."
She answers, "My son, you cannot offend me. When you're as old as I am and have been a nun as long as I have, you get a chance to see and hear just about everything. I'm sure that there's nothing you could say or ask that I would find offensive."
"Well, I've always had a fantasy to have a nun kiss me."
She responds, "Well, let's see what we can do about that. But first, you have to be single and you must be Catholic."
The cab driver is very excited and says, "Yes, I am single and Catholic!"
"OK," the nun says. "Pull into the next alley, maybe we will see what we can do."
The nun fulfills his fantasy with a kiss that would make a hooker blush. But when they get back on the road, the driver starts crying.
"My dear child," says the nun, "why are you crying?"
"Forgive me, but I've sinned. I lied. I must confess, I'm married and I'm Jewish."
The nun says, "That's OK, my name is Kevin and I'm going to a Halloween party."
Funny Sayings
~Shared by Jim D., WA State
"That was faster than green grass through a goose"!
"You could start an argument in an empty house"!"
"He's so useless if he had a third hand, he would need another pocket to put it in!"
"That boy's more slippery than snot on a glass doorknob!"
"She's resting in peace in the marble orchard."
"He's about as handy as a back pocket on a shirt!"
"She's so clumsy she could trip over a cordless phone!"
"If brains were leather, he wouldn't have enough to saddle a junebug!"
"If his brains were dynamite, he couldn't blow his nose!"
"He's so dumb, he could throw himself on the ground and miss!"
"He's acting crazier than a sprayed roach!"
" It's drier here than happy hour at the Betty Ford clinic!"
"It's hotter than two rabbits making babies in a sock!"
"He looks like something the dog's been keepin' under the porch."
(An arrow pointing to the toilet paper.....) "Another fine abrasive from your friends at 3M".
Deja Moo: The feeling you've heard this bull before!
"I'm getting outta this one horse town-- Just as soon as it's my turn to ride the horse!"
"Don't judge someone's power by the size of their exhaust."
"Charm is telling someone to go to hell in such a way that they look forward to the trip."
He's got a nose like a blind carpenter's thumb!
"I've seen better teeth on a worn out gear box!"
"You could park a bike on that butt!"
They've got a picture of her at the hospital---it saves using the stomach pump!
"When the chips are down, the buffalo is empty."
"If you lined up all the cars in the world end to end, someone would be stupid enough to try and pass them."
"Light travels faster than sound. This is why some people appear bright until you hear them speak."
I want to die in my sleep like my grandfather..... Not screaming and yelling like the passengers in his car.
Sign on the back of a truck: IF YOU CAN READ THIS, I'VE LOST MY TRAILER.
I got a gun for my wife, best trade I've ever made!
The more you complain, the longer God lets you live.
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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NEW YORK
CHEESE PUDDING
6 slices good quality bread
2 Tbsps butter
3 eggs
1/2 tsp mustard
2 Tbsps Worcestershire sauce
1 1/2 cups milk
4 oz grated sharp cheddar cheese
1 oz seasoned bread crumbs
Salt and pepper to taste
Preheat oven to 350ºF.
Butter bread and cut into 2 inch squares. Place in buttered 1 1/2 qt oven proof dish. Beat eggs and add salt, pepper, mustard, sauce and milk together with 3/4 of the cheese. Pour this mixture over the bread and allow to stand for 15 minutes. Mix together the remaining cheese and the bread crumbs and sprinkle over the top. Bake for 45-50 minutes in a 350 oven until top is golden and puffed.
Source: Spruce Lodge Bed &
Breakfast, Lake Placid, NY
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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I sent a little thank-you e-card to Sally J. in San Angelo, TX for her donation and she wrote:
But, I thank YOU for the wonderful recipes and the time and effort that goes into AtoZ! You and all your contributors do such an outstanding job making each issue special. You are appreciated, Maggie and I love receiving AtoZ!
Sally
Second Request:
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
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
BREAKFAST MESS
~Shared by Pat, Minden, NV
I could not resist sending this one...made me think of La La
Leasa.
1 package (26 ounces) frozen shredded hash brown potatoes
1/4 cup cooking oil
1 large green pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2 cans (12 ounces each) SPAM, cubed or 3 cups cubed fully cooked ham
6 eggs, lightly beaten
1.2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups (6 ounces) shredded cheddar cheese
In a large skillet, fry potatoes in oil for 10 minutes. Add green pepper, onion and garlic; continue to cook for 25 minutes or until potatoes are browned and vegetables are tender. Stir in SPAM ; heat through. Cover and remove from the heat. In another greased skillet, combine eggs, salt and pepper, Cook and stir gently until eggs are set. Stir into potato mixture. Top with cheese; cover for 3-5 minutes or until cheese if melted. Serves 6-8
Source: Cookin' Up Country Breakfasts
CINNAMON LOAF
~Shared by Mary H., Montreal, Canada
This is lovely as a breakfast loaf!
1 tablespoon cinnamon
3 tablespoons brown sugar
1/4 cup butter or margarine
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour milk (just add 1 tablespoon vinegar or lemon juice to milk) or buttermilk
In small bowl, stir cinnamon and brown sugar together; set aside. In large bowl, cream butter; beat in granulated sugar to make a light and fluffy batter. Beat in eggs, one at a time, and vanilla. Sift or stir together the flour, baking powder, baking soda and salt. Stir into butter mixture in 3 additions, alternating with 2 additions of sour milk. Spoon half the batter into greased and floured 9-inch loaf pan.
Sprinkle with 3/4 of the cinnamon mixture, then cover with the remaining batter and remaining cinnamon mixture. Bake in 350-degree F. oven for 50 - 60 minutes, or until loaf tests done. Cool in pan for 10 minutes; loosen the inner sides of pan with a knife, then place on a rack to complete cooling.
PEANUT BUTTER FUDGE
~Shared by Treva, NC
2 sticks of butter
1 [18 oz] jar peanut butter
1# powdered sugar
Lightly grease a 8x8 foil lined pan. Melt butter & peanut butter in microwave for 2 minutes Stir to mix well. Add powdered sugar, quickly stir until smooth. Pour into prepared pan Once cooled, remove foil & fudge. Dump out on cutting board & cut.
CHOCOLATE PANCAKES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 cup unbleached all-purpose flour
2 tablespoons soy flour
3/4 cup Dutch-process cocoa powder
2 teaspoons baking powder
2 tablespoons granulated sugar
3 large eggs
3 tablespoons melted unsalted butter or canola oil
1 1/2 cups plain soymilk
Pinch of salt
Confectioners' sugar
1 pint fresh strawberries, hulled and sliced, optional
Sift the all-purpose and soy flours, cocoa, and baking Powder into a medium bowl. Mix in the granulated sugar. In another bowl, whisk The eggs with the butter or oil, soymilk, and salt until Well combined. Add the wet ingredients to the dry mixture, mixing Just until they are blended. The mixture should be slightly lumpy and have the Consistency of cake batter. Coat a medium, cast-iron skillet with cooking spray Or use a nonstick pan. Place the pan over medium High heat. Ladle a scant 1/4 cup batter for each pancake into The pan. Cook until bubbles form on the surface and the edges darken, about 2 minutes. Turn and cook until the pancake resists slightly when gently pressed in the center with your finger, about 2 minutes. Repeat until all the batter is used up, keeping the cooked pancakes covered and warm in a 200 degree oven until they are all ready to serve. Dust lightly with confectioners' sugar, and serve accompanied by sliced strawberries, if you wish.
Makes 5 servings, 15 5-inch pancakes.
WATERMELON DOUGHNUTS
~Shared by Patricia, Charlevoix, MI
Sour cream
Sugar to taste
Vanilla to taste
Slivered almonds
Watermelon slices
Cut out doughnut shapes from 11/2-inch thick slices of seedless watermelon. Sweeten sour cream with sugar and a touch of vanilla to taste.
Frost half of the watermelon donut slices and sprinkle with almonds. Add another layer of watermelon slices and top with sweetened sour cream.
Sprinkle toasted slivered almonds and serve.
SCALLOP AND VEGGIE STIR-FRY
~Shared by Treva, NC
What could be simpler? Prep the ingredients for this fast and colorful stir-fry in just a few minutes, and then toss everything in the pan at once. If you're in the mood, try shrimp instead of scallops -- or better yet, try both.
Nonfat cooking spray
1/4 cup water
2 cups sliced carrots
1 (8-ounce) can sliced water chestnuts
2 cups cherry tomatoes
2 cups broccoli florets
2 cups cauliflower florets
2 medium baking potatoes, cooked & cubed
2 cups mushrooms
3 cups shredded cabbage
8 ounces fat-free scallops
1 cup low-sodium teriyaki sauce
Lightly spray a wok or large nonstick skillet with nonfat cooking spray. Add the water, and heat over medium-high heat. Add all of the ingredients except the teriyaki sauce to the wok and cook, stirring frequently, until the vegetables are tender and the scallops are cooked through. Pour in the teriyaki sauce and cook until heated through.
Serves 4
ITALIAN SAUSAGE CASSEROLE
~Shared by Luanne, FL
1 red bell pepper, julienned
1 green bell pepper, julienned
1 1/2 pounds Italian sausage, browned, cut into 2" pieces
2 onions, sliced
2 medium potatoes, diced in 1-inch pieces
2 tablespoons dried basil
Salt and pepper to taste
28 ounces Canned tomatoes (3 cups), diced with juice
Combine all ingredients together and bake in a covered casserole at 350* for 1-1/2 hours.
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
QUICK BATTER MIX ROLLS
~Shared by Treva, NC
Bake these homemade rolls to a golden brown and enjoy them fresh out of the oven with some butter and jam. Individually baked rolls, this is a handy recipe to have on hand during the holiday season.
3 & 1/4 cups all-purpose or bread flour
1/3 cup powdered milk
2 & 1/2 tablespoons granulated sugar
1 (1/4-ounce) package active dry yeast or 2 & 1/2 teaspoons
2 teaspoons baking powder
2 teaspoons salt
1 cup warm water
1 & 1/2 tablespoons vegetable shortening, melted
Grease 2 standard 12-cup muffin pans; set aside.
Combine flour, powdered milk, sugar, yeast, baking powder and salt in a large mixing bowl; make a well in middle of flour mixture. Pour in water (105°F - 115°F) and shortening; gently whisk until completely mixed.
Spoon dough, about 2/3 cup full, into prepared pans; set pans in warm draft-free spot, cover and let rise for 20 minutes or until doubled in size.
Preheat oven to 400°F.
Uncover rolls and bake for 15 minutes or until golden brown.
Makes 24 rolls.
CRANBERRY JELLY
~Shared by Johnny, LA
3 1/2 c. cranberry juice cocktail
1 (2 1/2 oz.) pkg. powdered fruit pectin
4 c. sugar
1/4 c. lemon juice
In large kettle, combine cranberry juice and pectin. Cook and stir to boiling. Stir in sugar immediately. Bring to full rolling boil. Boil hard 2 minutes, stirring constantly. Remove from heat, stir in lemon juice. Skim off foam. Pour into hot sterilized jars. Seal.
Makes 6 one half pints.
Cranberry Apple Jelly: Substitute 3-1/2 cups cranberry-apple drink for cranberry juice cocktail.
CHEESY PEPITA CORNBREAD
~Shared by Marty B., Tell City, IN
1 pkg (8.5oz) cornbread mix
1 c. shre3dded Monterey Jack cheese with Jalapeno peppers, divided
2 green onions sliced
1/4 ts. ground chipotle pepper
3 Tbs shelled pumpkin seeds
Heat oven to 400* Prepare cornbread mix according to pkg directions. Stir in 2/3 c. shredded cheese, sliced green onions, and
chipotle powder. Divide it evenly between 12-well mini muffin pans coated with cooking spray. Top each with 1 tsp. shredded cheese and sprinkle with pumpkin seeds. Bake 15 minutes or until edges brown. Cool slightly before serving.
(12 servings)
Cal. 142, Pro. 5 g, Carb, 1.5, Fiber 1 g, Chol. 3 mg, Sod. 245 mg, Total fat 8g, Sat. 3 g
NO-BAKE BLUEBERRY SQUARES
~Shared by Treva, NC
2 cups graham wafer crumbs
1/2 cup melted butter
2 tblsp sugar
Mix together and press into a 9 x 9 square pan or dish. (Recipe called for 9 x 13 pan, but you'd need more base and filling would be spread very thin.) Chill your base in the fridge while making the filling.
Filling:
1 pkg (8-oz or 250 grams) cream cheese
1 large container Cool Whip
1 cup sugar
2 tsp. vanilla
1/2 tsp. lemon juice
1/4 tsp. salt
3 cups blueberries (but any kind of berry or a mix of berries would be wonderful.. even mandarin oranges for that matter)
Beat cream cheese, sugar, vanilla, lemon juice and salt together well. Fold in Cool Whip and blueberries. Spread over the base, sprinkle a few graham wafer crumbs over the top, and chill before serving.. preferably overnight.
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
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 ½ 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. Chris in NM
The following one can be used with either ground beef or cube steaks. The gravy is wonderful!
BUTTER PECAN BANANA CAKE
~Shared by Treva, NC
1/2 cup mashed bananas
1 (18.25 ounce) box yellow cake mix
1 small box butter pecan flavored instant pudding
4 eggs
1 cup water
1/4 cup vegetable oil
1/2 cup finely chopped nuts (optional)
Glaze:
1 tablespoon hot milk
1 cup confectioners' sugar
Few drops lemon or vanilla extract
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan. Blend all ingredients in large mixer bowl. Beat for 4 minutes at medium speed. Pour into prepared Bundt pan. Bake for 50 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. Do not under-bake.
Top with glaze and sliced bananas.
Glaze: Mix hot milk into confectioners' sugar. Add a few drops of lemon or vanilla extract. Mix well.
PORK OSCAR
~Shared by Mary S., Nashville, TN
4 pork loin butterfly chops -- cut 1/2 inch thick
1 10-ounce package frozen asparagus spears
1/4 pound crab legs -- cooked and shelled
Black pepper -- to taste
1/3 cup all-purpose flour
1 teaspoon butter
1/2 cup dry white wine
3 tablespoons lemon juice -- divided
2 egg yolks
1 teaspoon tarragon vinegar
1/2 teaspoon dried tarragon leaves -- crushed
3/4 cup hot melted butter
Cook asparagus according to package directions; set aside and keep warm. Cut crab legs into 1-inch pieces and set aside.
Dredge chops in flour and pepper. In a nonstick skillet heat the butter; add chops and brown on both sides. Add wine and 2 tablespoons lemon juice; cover and simmer about 4-5 minutes.
Meanwhile, prepare béarnaise sauce: Place egg yolks, the remaining tablespoon of lemon juice, vinegar and tarragon in blender container; cover and blend about 5 seconds.
Gradually add 1/3 of the melted butter in a slow, steady stream with blender running at low speed. Turn blender to high speed; slowly add the remaining butter and blend until thick.
Place chops on individual serving plates. Top each with béarnaise sauce, asparagus spears and crab pieces.
LEMONADE CHEESECAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 (8 oz) cream cheese softened
1 t. Crystal Light Lemonade Flavor Soft Drink Mix
1/4 C. cold milk
1 (8 oz) Cool Whip
1 ready to use graham cracker crust (9")
Beat cream cheese and drink mix in large bowl on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust.
Refrigerate 4 hours or until firm. Garnish with fruit if desired.
CARAMEL PECAN COOKIES
~Shared by Treva, NC
2 cups flour
1 tsp. baking soda
1 stick butter, softened
3/4 cup sugar
1/2 cup brown sugar
1 egg
1/4 cup half-and-half
1 Tbs. vanilla
1 cup chopped toasted pecans
8 oz. Rolo candies, halved
Combine flour and baking soda; set aside. Beat together butter and sugars; stir in egg, cream and vanilla. Beat in flour mixture, then stir in nuts and Rolo candies. Drop dough by tablespoonfuls 2" apart onto baking sheets and bake at 350 for 15 minutes. Cool on racks.
Source: Redbook, January 2002
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.
MOUSSAKA WITH EGGPLANT
~Shared by Linda H., Rosharon, TX
Here is the recipe I used yesterday and it tasted a lot like the Moussaka I had in Corfu! I didn't write down the source of the recipe, unfortunately.
Moussaka can be any dish of layered vegetables and ground meat, and dishes with the same or similar names are prepared in several areas of the world. Other Greek versions call for artichokes, potatoes, and zucchini, or a combination, but this is the classic known worldwide. Moussaka is generally served in large portions.
5-6 large eggplants
sea salt
olive oil
4 medium onions, chopped
2 1/2 pounds of ground beef or lamb
3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
3 cloves of garlic, minced
6-8 whole cloves
1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
1/8 teaspoon of ground allspice
2 bay leaves
1 cup of grated kefalotyri cheese (or pecorino)
1 cup of breadcrumbs
1/2 cup of dry red wine
3 tablespoons of tomato paste
freshly ground pepper
béchamel with cheese* or 6 cups of basic béchamel**
Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.
Preheat the frying pan or skillet over low heat.
When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon until they are translucent, add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, allspice, wine, and tomato paste and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour. If there is still liquid in the pan, continue to simmer uncovered until the mixture is as dry as possible. When dry, remove the bay leaves and cinnamon stick (if used), and set aside uncovered until ready to use.
While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.
Preheat the oven to 350F (180C).
Lightly oil the baking pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.
Bake for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.
Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten cool.
Serving suggestions:
Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.
Notes: Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, add the sauce and cook. It can also be completely cooked and cooled, then frozen and reheated.
Bechamel Sauce with Cheese
2 cans of evaporated milk (14.5 ounce cans)
8 tablespoons of cornstarch (or corn flour)
4 cups of water
2 eggs, beaten
1/2 cup of grated kefalotyri cheese (or pecorino)
1 tablespoon butter
1 teaspoon of salt
pinch of grated nutmeg
In a large saucepan, bring the water to a boil. Once it boils, dissolve the cornstarch in one can of evaporated milk, and add to the water, stirring briskly with a wire whisk. Lower the heat to medium and add the second can of milk, the salt, and shortening or butter.
Continue to whisk until the sauce thickens. Add the beaten eggs and nutmeg, whisking very quickly (so the eggs don't cook) until well blended. Remove from the heat, stir in the cheese, mix well and set aside, covered, until ready to use.
Yield: enough for one complete 11 x 14 x 3 pan of moussaka or pastitsio (about 7 cups).
Basic Greek Bechamel
In Greek: pronounced beh-sah-MEL
This is the basic, medium-thick white sauce used in Moussaka and melitzanes papoutsakia (little eggplant shoes). Increasing the ratio of butter and flour to the milk will result in a thicker sauce, and decreasing will make a lighter sauce.
5 tablespoons of all-purpose flour
4 tablespoons of unsalted butter (1/2 stick)
2 cups hot whole milk
salt
pepper
grated nutmeg
1-3 egg yolks
In a saucepan, melt the butter on low heat. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps, and increase the heat to medium-low. Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken - creamy without being too thick.
SUGAR COOKIES
~Shared by Treva, NC
1 cup soft butter
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
1 tsp vanilla
2 eggs
1 tsp baking soda
4 cups flour
1 tsp cream of tartar
1 tsp salt
Preheat oven to 375.
Thoroughly cream vegetable oil, butter and both sugars. Add vanilla and eggs. Add dry ingredients.
Roll a teaspoon of soft dough in a ball, roll ball in granulated sugar. Place balls on cookie sheet 2" apart. With a glass dipped in sugar, flatten each ball. (You could roll them in colored sugar if you like.) Bake about 12 minutes.
WILD RICE CASSEROLE
~Shared by Pat, Merritt Island, FL
This is a TNT recipe. Good for the holidays as it can be made ahead and reheated in the microwave. One of the best recipes I've had for wild rice. This is from "The Woman's Day Encyclopedia of Cooking." An excellent set.
(4 servings)
1 C wild rice
1/4 C butter or margarine, melted
3 Tbs onion, chopped
3 Tbs green pepper, chopped
1/2 C almonds, slivered
3 C chicken broth, hot
Directions: Wash rice and drain well. Melt butter in skillet; add onion, green pepper, rice, and almonds. Saute over low heat, stirring constantly until rice begins to turn light yellow.
Turn into a casserole; add hot chicken broth. Cover, and bake in preheated slow oven (325F) for 1 1/2 hours, or until rice is tender and all liquid is absorbed.
SUMMER PITA SANDWICH
~Shared by Patricia, Charlevoix, MI
4 wedges seeded watermelon
1 cup diced cooked chicken
1 tablespoon chopped cilantro
2 tablespoons plain yogurt
1/4 teaspoon garlic salt
Dash cayenne pepper
2 whole pita breads, halved
1/4 cup prepared spreadable herb cheese
4 large lettuce leaves
Place sliced watermelon on paper towels to remove excess liquid. Mix chicken, cilantro, yogurt, garlic salt and cayenne.
Spread inside surfaces of pita bread halves with herbed cheese and fill each with about 1/4 cup chicken mixture. Arrange watermelon and lettuce in pita bread.
Makes 2-4 servings.
CLASSIC BUTTER ROASTED CHICKEN WITH HERBS AND ROASTED VEGETABLES
~Shared by Treva, NC
It's a whole meal in a pan, using potatoes, carrots and parsnips as the most delicious roasting rack ever. Buy organic poultry whenever you can -- you can really taste the difference.
1 whole 4 1/2-to-5-pound chicken
6 whole rosemary sprigs, plus more for garnish
1 pound (about 8 to 10) baby new potatoes
12 baby carrots, lightly peeled or scrubbed
8 tablespoons butter (1 stick), melted
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 whole lemon, 2 holes poked through the skin
4 parsnips, peeled and halved lengthwise
1 cup chicken broth
1 bunch parsley, cleaned, for garnish
Preheat the oven to 450 degrees F. Remove the giblets and neck from the chicken. Rinse the chicken inside and out with cold running water; drain and pat dry with paper towels. Chop enough rosemary to make 2 tablespoons (about 3 sprigs). In a large bowl, combine the chicken, potatoes and carrots. Add the butter, chopped rosemary, salt and pepper. Toss well.
Place the whole lemon and 3 rosemary sprigs inside the cavity of the bird. With kitchen string, tie the legs together.
Put the potatoes, carrots and parsnips on the bottom of a 9-by-13-inch roasting pan. Place the chicken right on top of the vegetables. (This will both flavor the vegetables and act as a rack for the chicken.) Roast for 20 minutes in the oven. Add half of the chicken broth to the pan and baste the chicken with the juices from the pan. Continue roasting, basting 1 or 2 more times using the additional broth. The chicken is done when the temperature on a meat thermometer inserted into the thickest part of the thigh reaches 175 to 180 degrees F and the juices run clear when the thigh is pierced with the tip of a knife, about 80 minutes. The vegetables should be very tender and give easily when a fork is inserted into them. Remove the pan from the oven and let sit for 10 minutes before carving the chicken.
Place the chicken to one side of a platter and arrange the vegetables on the other. Tuck a small bunch of parsley between the chicken legs and arrange the remaining parsley over the vegetables in single sprigs. Pull some of the parsnips from the bottom and lay them on an angle on top of the vegetables. Carving at the table is required, so have a cutting board on the table alongside the platter, and, if needed, remove the chicken to the cutting board to carve.
Servings: 4 to 6
Source: iVillage
PUMPKIN PIE
~Shared by Jim D., WA State
INGREDIENTS
1 (9 inch) unbaked pie crust
2 eggs, lightly beaten
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can pumpkin puree
3/4 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 1/2 teaspoons ground cloves
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
In a medium bowl, mix the eggs, evaporated milk and pumpkin.
In a separate medium bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves.
Stir into the pumpkin mixture. Pour into the pie crust.
Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 45 minutes, or until a knife inserted in the center of the pie comes out clean. Cool on a metal rack.
CHEESY BEAN DIP
~Shared by Johnny, LA
2 (15-ounce) cans refried beans
2 cups (one 8-ounce package) shredded Mexican cheese blend or cheddar cheese
3 tablespoons TABASCO® brand Habanero Sauce
2 teaspoons ground cumin
1 teaspoon chili powder
1 cup chopped green onion
Combine all ingredients in a saucepan over medium heat; cook and stir just until cheese is melted, about 5 minutes. Serve warm with tortilla chips.
Makes 4 cups.
SWEET POTATO-PECAN FLUFF DESSERT
~Shared by Treva, NC
1 cup cooked mashed sweet potato
2/3 cup light brown sugar, packed
1/4 teaspoon cinnamon
1/8 teaspoon ginger
dash ground cloves
2 slightly beaten egg yolks
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 cup soft bread crumbs
1 & 1/2 cups milk
2 tablespoons melted butter
2 egg whites, stiffly beaten
Lightly butter 8 custard cups or 8 (6 to 8-ounce ramekins). Heat oven to 350°. Combine the mashed sweet potato, sugar, spices, egg yolks, and salt; stir in pecans, bread crumbs, milk, and butter. Gently fold in egg whites until well combined. Turn into individual baking dishes or custard cups. Set dishes in a pan of hot water.
Bake at 350° for 1 hour, or until a knife inserted in center comes out clean.
Serve with vanilla sauce, brown sugar sauce, or whipped topping.
Serves 8.
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.
AMARETTO BROWNIES
~Shared by Mary S., Nashville, TN
2/3 cup blanched whole almonds -- toasted
1 (8 ounce) package semisweet baking chocolate
1/3 cup butter or margarine
1 1/4 cups all-purpose flour
1 cup sugar
2 tablespoons amaretto
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
Amaretto Frosting -- (recipe follows)
AMARETTO FROSTING:
2 cups powdered sugar
3 tablespoons butter or margarine -- softened
1 tablespoon amaretto
1 tablespoon milk (1 to 2 tablespoons)
Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Place 1/3 cup of the almonds in food processor. Cover and process, using quick on-and-off motions, until almonds are ground; set aside. Chop remaining 1/3 cup almonds; reserve.
Melt chocolate and butter in 3-quart saucepan over low heat, stirring frequently; remove from heat. Stir in ground almonds and remaining ingredients except Amaretto Frosting. Spread in pan.
Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely. Prepare Amaretto Frosting. Spread on brownies. Sprinkle with reserved chopped almonds. Cut into about 3 × 1-inch bars.
AMARETTO FROSTING:
Mix all ingredients until smooth.
CRISPY VEGETABLE CHIPS
~Shared by Treva, NC
2 medium carrots, peeled
1 small parsnip, peeled
1 small sweet potato
1 small low- to medium-starch potato, such as red bliss or white creamer (do not use russets)
2 Tbs. olive oil, preferably extra-virgin
2 Tbs. yellow cornmeal
1/4 tsp. freshly ground pepper
1. Half-fill medium saucepan with water. Add 1 teaspoon salt. Bring to a boil. Cut vegetables into 1/4-inch slices.
2. Preheat broiler. Coat baking sheet with cooking spray. Blanch vegetables until barely fork tender, about 3 minutes. Remove with slotted spoon to medium bowl. Let cool for a few minutes.
3. Toss vegetables with oil, cornmeal and sprinkling of salt and pepper. Arrange vegetables in single layer on prepared sheet. Broil until lightly browned, 4 to 5 minutes per side.
Serve warm.
4 servings
PER Serving: 193 CAL; 3 G PROT; 7 G TOTAL FAT (1 SAT. FAT); 31 G CARB.; 0 MG CHOL; 23 MG SOD.; 4 G FIBER
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.
TURKEY-SWEET POTATO POT PIES
~Shared by Linda H., Rosharon, TX
Sweet potatoes and curry give this comfort food a new twist.
Prep Time Makes: 4 servings Pillsbury Bake-Off® Contest 41, 2004
1 can (15 oz) sweet potatoes, drained, cut into bite-size pieces (2 cups)
1 1/2 cups cubed cooked turkey or chicken
1 cup Green Giant® frozen sweet peas (from 1-lb bag), thawed, drained*
3 tablespoons chopped sweet yellow onion
3 teaspoons curry powder
Salt and pepper to taste, if desired
1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Heat oven to 400°F. In large bowl, mix all ingredients except pie crust. Divide mixture evenly into 4 (1 1/4- to 2-cup) ungreased individual ramekins.**
Remove pie crust from pouch; place flat on cutting board. Cut crust into 4 wedge-shaped pieces. Top each filled ramekin with 1 crust piece. With kitchen scissors or knife, trim crust edges. Pinch and flute edge, filling in areas with trimmed pie crust pieces where needed. With knife, cut several small slits in crusts for steam to escape. Place ramekins on cookie sheet.
Bake 25 to 33 minutes or until filling is bubbly and crust is deep golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 5 minutes before serving.
NUTTY BLACKBERRY PIE BARS
~Shared by Treva, NC
Crust:
1/2 cup butter
1 & 1/2 cup flour
2 tablespoons sugar
Filling:
1 & 1/2 cup sugar
4 cups blackberries
3/4 cup flour
1/2 teaspoon cinnamon
Topping:
1/2 cup sugar
1/3 cup butter, softened
3/4 cup flour
1/3 teaspoon cinnamon
1/3 cup finely chopped pecans (optional)
Melt butter in 9 x 13 pan at 350 degrees. Add flour and sugar and press into bottom of pan.
Mix filling ingredients and pour over crust.
Mix topping ingredients and sprinkle over filling.
Bake at 350 for 1 hour.
Cool and cut into squares.
ROUGHY
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 cup chicken broth
8 green onions, sliced on diagonal
1/2 red bell pepper, sliced into thin strips
1/2 yellow bell pepper, sliced into thin strips
4 slices lime
1 tablespoon fresh cilantro, minced
1/4 teaspoon curry powder
4 (4-ounce) orange roughy fillets
In a large nonstick skillet, combine first 7 ingredients. Cover and bring to a boil. Carefully add orange roughy. Reduce heat to medium-low; cover and gently simmer 5 to 6 minutes, or until orange roughy is opaque and flakes easily when tested with a fork. Discard the lime.
Top evenly with the pepper-and-onion sauce and serve.
Makes 4 servings.
FINGER-LICKING HONEY SPARERIBS
~Shared by Mary S., Nashville, TN
1 cup chili sauce
1/2 cup honey, or more
1/4 cup minced onion
2 tablespoons dry red wine, optional
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
3 pounds pork spareribs
Salt and pepper -- to taste
Combine the first six ingredients in a small saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, uncovered, 5 minutes. Sprinkle spareribs with salt and pepper. Place on a rack over a roasting pan; cover with foil and bake at 375ºF 35 to 45 minutes. Uncover and brush generously with sauce. Bake 45 minutes, brushing with sauce every 15 minutes, until spareribs are fully cooked and tender. Cut spareribs into serving portions and serve with remaining sauce.
BAKED ARTICHOKE DIP
~Shared by Treva, NC
1 box frozen spinach, thawed, squeezed dry or 1 cup chopped fresh spinach
1 (14-ounce) can quartered artichoke hearts, chopped
1 cup mayonnaise
1/4 package cream cheese, softened
2 cloves garlic, minced
1/8 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/8 teaspoon pepper
Preheat the oven to 400 F. Combine all of the ingredients and place in a baking dish. Bake for approximately 15 to 20 minutes and serve with crackers.
Servings: 4
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MINESTRONE SOUP
~Shared by Treva, NC
A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.
1/4 C olive oil
1 clove garlic, minced or 1/8 tsp garlic powder
1-1/3 C coarsely chopped onion
1-1/2 C coarsely chopped celery and leaves
1 can (6 oz) tomato paste
1 Tbsp chopped fresh parsley
1 C sliced carrots, fresh or frozen
4-3/4 C shredded cabbage
1 can (1 lb) tomatoes, cut up
1 C canned red kidney beans, drained and rinsed
1-1/2 C frozen peas
1-1/2 C fresh green beans
dash hot sauce
11 C water
2 C uncooked, broken spaghetti
Heat oil in a 4-quart saucepan. Add garlic, onion, and celery and sauté about 5 minutes. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender. Add uncooked spaghetti and simmer 2-3 minutes only.
Yield: 16 servings--Serving Size: 1 cup
Each serving provides: Calories: 153; Total fat: 4 g; Saturated fat: less than 1 g; Cholesterol: 0 mg; Sodium: 191 mg
NACHO STUFFED SHELLS
~Shared by Jim D., WA State
32 to 36 Jumbo Shells (12-oz. Package), uncooked
3/4 lb extra-lean ground beef
1.25-oz.Package low-sodium taco seasoning mix
1 cup water
16-oz.Can refried beans with chilies
1 cup low-fat cheddar cheese, shredded
3/4 cup mild, medium or hot picante sauce
8-oz. Can low-sodium tomato sauce
2-oz. Can sliced ripe olives, drained
1/2 cup thinly sliced green onions
Optional Garnishes:
Low-fat sour cream
Low-fat grated Cheddar cheese
Chopped jalapeños
Chopped cilantro
Salsa
Guacamole
1 Prepare pasta according to package directions.
2 While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed.
3 When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. Per shell).
4 Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.
5 Preheat oven to 350° F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated.
6 Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately.
7 Garnish as desired.
Servings: 8
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving
Calories 300.00
% Daily Value
Total Fat 7.00g 10%
Saturated Fat 3.00g 15%
Cholesterol 0.00mg 0%
Sodium 360.00mg 15%
Carbohydrates 38.00g 12%
Protein 20.00g 40%
Source: National Pasta Association
HEALTHY CHOICE CRAB DIP
~Shared by Maggie, TX
1/2 cup nonfat yogurt or sour cream
2 Tbs. fat-free mayonnaise
8 oz. pkg. fat-free cream cheese, softened
1 tsp. prepared horseradish
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
1 cup (4 oz.) fat-free shredded cheddar cheese
1/2 lb. imitation crab, flaked
Paprika
Combine yogurt, mayonnaise, cream cheese and seasonings. Mix well. Then, stir in cheddar cheese and crab. Cover and chill 2 hours. Sprinkle with paprika. Serve with crackers, breadsticks or vegetables.
Approximately 20 servings.
Source: Healthy Choice products (magazine ad)
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PESTO PASTA SALAD
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 8 ounces penne pasta
- 1-1/2 cups small grape tomatoes
PESTO:
- 3/4 cup packed fresh spinach leaves
- 3/4 cup packed fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
DIRECTIONS
Cook the pasta al dente according to package directions. Drain, rinse with cool water, and drain again.
Place all of the pesto ingredients in a food processor and process into a paste. Add the pesto and tomatoes to the pasta and toss to mix well. Cover and chill for at least 1 hour before serving.
Nutritional Information Per Serving (per 3/4 cup serving):
Calories: 178, Carbohydrate: 23 g, Cholesterol: 3 mg,
Fat: 6.8 g, Saturated Fat: 1.6 g, Fiber: 1.3 g,
Protein: 6 g, Sodium: 158 mg, Calcium: 78 mg
Diabetic Exchanges: 1-1/4 Starch, 1/2 Vegetable, 1 Fat
Source: "The Complete Diabetes Prevention Plan"
BRAISED ENDIVE
~Shared by Mary S., Nashville, TN
Serves: 4
INGREDIENTS
- 1/2 pound Belgian endive, sliced in rings
- 1 small Red Delicious apple, diced
- 2 tablespoons fresh lemon juice
- 2 teaspoons walnut oil
- Pinch salt
- Pepper to taste
- 1/2 cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon chopped fresh parsley
DIRECTIONS
Place all ingredients except vinegar and parsley in a large skillet. Cover and bring to a boil. Steam 10 minutes over high heat. Remove cover, cook 2 minutes more until water evaporates. Continue cooking over medium heat 5 minutes. Stir in vinegar. Garnish with parsley.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 50, Cholesterol: 0 mg, Carbohydrate: 7 g,
Protein: 1 g, Sodium: 44 mg, Fat: 3 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
GRILLED PORTABELLO MUSHROOMS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon garlic, minced
- 2 teaspoons fresh rosemary, minced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 Portabello mushroom caps
DIRECTIONS
In a small bowl, combine the garlic, rosemary, olive oil, and vinegar. Mix well. Using a pastry brush, cover both sides of the Portabello mushrooms with the mixture. Cover and refrigerate for 30 minutes.
Preheat the grill or oven broiler. Grill the mushrooms on low heat, or place them on a rack that is low in the oven. Cook each side of the Portabello for 5 minutes. Serve immediately.
Nutritional Information Per Serving (1/2 Portabello cap):
Calories: 86, Fat: 6 g, Saturated Fat: 0 g,
Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 6 mg,
Dietary Fiber: 2 g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1/2 Vegetable, 1 Fat
Source: "Cooking with The Diabetic Chef"
BAKED STUFFED CABBAGE
~Shared by Mary S., Nashville, TN
Yield: 4 servings (8 rolls)
INGREDIENTS
- 8 large green cabbage leaves
- 1 pound (90 percent lean) ground beef
- 1/4 cup chopped onion
- 2 tablespoons chopped fresh parsley
- 3/4 teaspoon salt
- 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme
- 1 small clove garlic, minced
- Pinch of cayenne pepper
- One 8-ounce can tomato sauce
DIRECTIONS
Preheat the oven to 375 degrees F. Prepare a flat baking dish or casserole with nonstick pan spray.
Blanch the cabbage leaves by immersing them in a pot of boiling water for 1 minute. Drain and pat the leaves dry.
Combine the beef, onion, parsley, salt, thyme, garlic, and pepper. Mix well. Divide the meat mixture into 8 equal portions on the cabbage leaves. Roll or fold the leaves around the filling. Secure each cabbage roll with wooden toothpicks.
Place the rolls seam side down in the baking dish. Pour the tomato sauce over the rolls. Bake, covered, 50 - 60 minutes.
Nutritional Information Per Serving (2 rolls per serving):
Calories: 254, Fat: 14 g, Saturated Fat: 5 g, Cholesterol: 71 mg,
Sodium: 876 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g,
Sugars: 5 g, Protein: 25 g
Diabetic Exchanges: 1 Vegetable, 3 Medium-Fat Meat
Source: "The New Family Cookbook for People with Diabetes"
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QUICK 'N EASY BEANS
~Shared by Mary S., Nashville, TN
1-14 oz. can Baked Beans in Sauce
1/2 tsp. onion powder
1 tsp. mustard, dry
2 tsp. brown sugar
1 Tbsp. ketchup
1 tsp. Worcestershire sauce
Combine all ingredients in a skillet and heat thoroughly or place in a small casserole and bake covered 350 degrees for 1 hour.
Serves 2.
CHICKEN ZUCCHINI CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
For 1:
1/4 cup cooked rice
1/4 cup chicken, cooked, chopped
1/4 cup Monterey Jack Cheese, shredded
6 slices Zucchini, thinly sliced
4 slices Tomato, thinly sliced
1/4 cup Sour Cream
1 tbs. Diced Chilies
1/8 tsp. Oregano
1 tbs. Green pepper, chopped
1 tbs. Green Onion, Sliced
Salt and pepper
Parmesan Cheese, grated
For 2:
1/2 cup cooked rice
1/2 cup chicken, cooked, chopped
1/2 cup Monterey Jack Cheese, shredded
12 slices Zucchini, thinly sliced
8 slices Tomato, thinly sliced ½ cup Sour Cream
2 tbs. Chilies, diced
1/4 tsp. Oregano
2 tbs. Green Pepper, chopped
2 tbs. Green Onion, sliced
Salt & Pepper
Parmesan Cheese, grated
Preheat oven to 350-degrees. In a buttered casserole, layer rice, chicken, cheese, zucchini and tomato. Stir together sour cream, green chilies, oregano, green pepper, onion, salt and pepper. Pour over contents of casserole. Sprinkle with Parmesan cheese and bake uncovered for 30 minutes.
LINGUINE WITH EXOTIC MUSHROOMS
~Shared by Maggie, TX
When you're looking for a sophisticated, creamy dish, try this one.
Servings: 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
6 ounces linguine, uncooked
4 ounces button mushroom
4 ounces wild mushroom
1 tbsp. butter
2 tbsp. fresh parsley, chopped
1/4 cup light sour cream
1/4 cup skim milk
salt
freshly ground pepper
1. Prepare pasta according to package directions.
2. While pasta is cooking, wipe all the mushrooms clean with a paper towel. Trim the stem end from the mushrooms. (Remove all of the stems if you are using shiitakes.)
3. Slice mushrooms 1/4-inch thick.
4. Melt the butter or margarine over low heat in a large skillet with a tight-fitting lid.
5. Add mushrooms and parsley, cover skillet and let mushrooms cook until they are completely tender and have released their liquid, about 15 minutes. Check the mushrooms once or twice during cooking to make sure they are not browning.
6. Whisk the sour cream and milk in a small bowl until smooth.
7. Just before draining the pasta, mix 1/4 cup of the pasta cooking water into the sour cream mixture.
8. Drain the pasta and transfer it to the skillet.
9. Add the sour cream mixture and heat to boiling.
10. Add salt and pepper to taste.
11. Boil together one minute, tossing pasta to coat with sauce and to evenly distribute mushrooms. Divide pasta between two plates, spooning extra sauce on top. Serve immediately.
Based on individual serving.
Calories: 464
Total Fat: 10 g
Carbohydrates: 76 g
Protein: 17 g
Source: I Love Pasta
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PIGEON POOP
(For Halloween)
5 cups of peanut butter crunch cereal
3 cups of Rice Krispies
2 cups of skinny pretzels, broken in half
2 lbs. of white chocolate
2 1/2 cups mini marshmallows
Mix all dry ingredients in large bowl. Melt white chocolate in double boiler; pour over dry ingredients and spread out on wax paper to cool. Break into chunks
BAKED CHICKEN
6 boneless skinless chicken breast halves (6 ounces each)
1 egg
1 tablespoon water
3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 envelope onion soup mix
1 tablespoon butter, melted
Directions:
Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter. Bake, uncovered, at 350° for 20-25 minutes or until juices run clear.
Yield: 6 servings.
CRANBERRY SAUCE EXTRAORDINAIRE
This can also be made in a crockpot overnight!
"This has been a 'trade secret' for years, but it's so good I decided to share it! It's everyone's favorite, and can even be poured over a block of cream cheese and served with crackers for a fun holiday appetizer."
1 cup water
1 cup white sugar (or use Splenda)
1 (12 ounce) package fresh cranberries
1 orange, peeled and pureed (or 1 can Mandarin oranges)
1 apple - peeled, cored and diced
1 pear - peeled, cored and diced
1 cup chopped dried mixed fruit
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.
Servings Per Recipe: 12
Amount Per Serving Calories: 201 Total Fat: 7.4g Cholesterol: 0mg Sodium: 100mg Total Carbs: 35.7g Dietary Fiber: 3.3g Protein: 1.6g
Source: Yahoo Groups
STUFFED MUSHROOMS
This was originally an appetizer based upon a version from some restaurant (possibly Olive Garden). We do it as a meal (when its just
Angela and me home for dinner). All that horrible butter moistens the rice or pasta we serve alongside.
20 mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
1/2 cup melted butter
1 small onion, chopped
1/2 cup grated Parmesan cheese
3/4 cup Italian bread crumbs
2 cloves garlic, minced
2 tablespoons dried parsley
2 tablespoons Italian seasoning
1/2 tablespoon ground black pepper
1/2 cup shredded mozzarella cheese
1 cup melted butter
1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan.
2. Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.
3. Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.
PEANUT BUTTER PIE
8 oz. pkg. cream cheese, softened
1 c. peanut butter (creamy of chunky)
1 c. powdered sugar
8 oz. container frozen whipped topping, thawed
9 inch prepared graham cracker pie crust
In large bowl, beat cream cheese until fluffy. Beat in peanut butter and sugar. Fold in whipped topping; spoon into crust. Refrigerate until chilled, at least 5 hours.
Makes 8 servings.
ASPARAGUS WITH BRIE
1 bunch fresh asparagus, trimmed
1/2 pound Brie cheese, sliced
1/4 cup butter, melted
1/2 cup dry bread crumbs
1/4 cup toasted sesame seeds
Preheat oven to 350 degrees F (175 degrees C).
Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
Bake in preheated oven for 8 minutes.
Increase oven to broil. Broil just until breadcrumbs are golden brown.
CHERRY CRUNCH
1 can cherry pie filling
1 stick butter
1 box yellow cake mix
pecans (optional)
Grease a 9" x 12" Pan or baking dish. Spread the pie filling out evenly. Sprinkle yellow cake mix on top of filling. Melt butter and pour over top. Sprinkle with pecans if desired. Bake for 45 minutes to 1 hour at 350 degrees F. Serve while still warm with vanilla ice cream.
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
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