Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. As promised, there are some shared memories of our Great Northern Escape (GNE) by
Pam in the
Ramblings section. There are some photos, and more to come in a special web page as soon as they become available. You'll be missing out on a great trip if you fail to read it.
I would like to thank Charlie in Mobile and Larry in Toronto for their donation toward the upkeep of this publication. Thanks, guys!
I was a day late and a dollar short for the web site payment. Without a web
site, I am lost, so I was late in getting today's issue out to you. I am so very
appreciative for the half dozen contributions which have helped keep the
publication going.
The newest Monthly Theme topic is Virtual Cookie Exchange. Please visit the
Monthly Theme-Recipe Submission section of today's issue to read all about it and for the email link to use in sending in your theme and regular recipe submissions. It is going really well but I am still waiting for yours!
What an assortment of recipes have been shared in today's issue. I am so proud of everyone who shared something to make this a super-duper issue:
Tracey L., Newmarket, Ontario, Canada
Pam (aka: Pammie) H., Ohio
Marilyn, Canton, OH
Johnny, LA
Rita, Niceville, FL
Ann, FL
Mary H., Montreal, Canada
Chris M., NM
Treva, Knoxville, TN
Larry Holmes, Toronto, Canada
Mary S., Nashville, TN
Luanne, FL
Aafrin, Pune, India
Beverley, Montreal, Canada
Jean, Syracuse, NY
Barbara, Chula Vista, CA
We'll see you here again on Wednesday, God willing.
PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
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Food For Thought
Shared by Tracey L., Newmarket, Ontario, Canada
When you discard arrogance, complexity, and a few other things that get in the way, sooner or later you will discover that simple, childlike, and mysterious secret known to those of the Uncarved Block: Life is Fun. ---Benjamin Hoff
Ramblings
The Great Northern Escape (GNE) by Pam (aka: Pammie) H., Ohio
OK, Folks, here’s my view on Frankenmuth and the ‘sisters’ who attended:
I left home Thursday morning enroute to meet Leasa at Bishop International Airport. Her flight was due in at 2:57 PM. She got in at 6:15 PM. I spent my afternoon reading, drinking tea, exercising by walking the airport, and visiting with travelers. Leasa and I finally met amid smiles and tears, and huge hugs. I swear I could wrap my arms twice around her. She is thin! Unlike me. We rode amicably to The Drury Inn in Frankenmuth. Carol and Vonna, both of Tupper Lake, had already arrived and checked in and were waiting for us so we could have supper together. Carol and I are non-smokers so we shared a room and Leasa and Vonna are not so they shared a smoking room. We went to Tiffany’s, a bar and grill for supper. The companionship was wonderful, the drinks were good but the food was mediocre. We all were exhausted so we turned in early.
Friday dawned bright and sunny. Carol and I went to the Flint airport to meet and greet Maggie and Angela. I got a glimpse of Maggie but all of a sudden she disappeared! We thought perhaps they’d gone to the ladies’ room but weren’t sure. My phone rang, it was Maggie and she said they’d be right with us but they just had to stop at the ladies’ room. They were met with smiles, tears, and big hugs. We had a lovely chat on the way back to Frankenmuth.
Arriving in the parking lot, Maggie exclaimed, “That’s Mr. Mike!”. Linda and Mike had arrived earlier and had visited with Leasa and Vonna. They had just gone out to unload their car. Again, lots of hugs, tears, and smiles. Marie, Linda’s daughter, arrived about the same time and she was included in all the greetings. Mike decided not to hang out with us and left for home. Everyone got checked in and we went to the closest bar for lunch. It was so close, we walked.
We went Christmas shopping at Bronner’s, the world’s largest year-round Christmas store. We allowed ourselves a couple of hours so we’d be back at the Drury in time for Happy Hour.
In the meantime, Bev called and we planned to meet her and Larry for supper. We returned to Tiffany’s because it was close and could seat all 10 of us comfortably. Lots of hugs, tears and smiles when they arrived. We enjoyed ourselves at Tiffany’s although the food still was mediocre! Larry and Bev left to go back to Sarnia and the rest of us met in LaLa and Vonna’s room for frivolity.
Saturday was another beautiful autumn Michigan day. We ‘walked the streets’ shopping and talking. We ended up at Zehnder’s Restaurant for a late lunch. We sat in the ‘stinky’ smoking section for the comfort of the smokers. Vonna, Marie, Linda, Maggie, Angela, and I had the family style chicken dinner. Podunk got the chicken livers (they were good, she gave me a taste). First time I’ve ever had red currant wine. Was so good that I brought two bottles home with me. As I’m the one who aged an entire year while we were there, I had received a Happy Birthday coupon from Zehnder’s’ so my entire lunch, with 2 glasses of wine (I did not drink both of them, I shared) only cost me $10!! WooHoo . . . some advantages to aging.
After eating, we shopped the basement shops and still made it back to the Drury in time for “Happy Hour”. We went for a swim in the hotel pool and Linda really wanted to join us so we arranged to make it possible on Sunday.
Sunday, Maggie, Angela, and Pam drove to Toronto to meet Larry. We had lunch at the Mandarin Chinese Buffet. Judy and Carson joined us. Judy used to publish an on-line ezine. Lunch was fabulous but not nearly as wonderful as meeting Larry. He is a dear, sweet, dapper and debonair gentleman. We loved spending some time with him. We got back in time to get Linda into the pool. The look of absolute joy on her face made the rest of us get teary; we were so happy for her. Grins and giggles from everyone throughout our swim time.
We ended our day back in Leasa and Vonna’s room for more hilarity. I seem to recall something about the Macarena and the chicken dance as well as having sandwiches. Leftovers from Tony’s make good sandwiches!
Monday morning arrived too quickly. Vonna and Carol had to leave by 6AM to catch their plane at the Detroit Airport. Said goodbye’s Sunday night but Angela and I were up to see them off early Monday.
The remaining six of us spent a good part of the day at the Outlet Mall. Wow, several acres of shops. We ate lunch at the infamous Tony’s (Maggie, Angela, and Pam’s first experience there). Plenty of leftovers for Monday evening noshing.
Got back to the Drury for Happy Hour and Mr. Mike met us. He came to take Linda home and Marie had to depart also. We chatted for hours until Linda said they had to leave . . . it was still too soon.
We four remaining spent a few hours in Pammie’s room, printing out some photos and enjoying the camaraderie (and we finished off the open wine). Then it was everyone to their own rooms to pack up.
Tuesday dawned dreary and rainy. Just like I felt. We finished packing and met in the lobby after breakfast. I don’t know how I got everyone’s stuff in my car but I did. We went back to the Outlet Mall for an hour or so then went to lunch at Applebee’s.
We arrived at the Flint Airport very shortly before Maggie, Angela, and Leasa had to board their planes. It was a bittersweet time. Some tears, smiles and lots of hugs and I had to bid them a fond farewell. They boarded their planes and I headed home. I got home about the time Maggie and Angela landed in Atlanta. Leasa, I understand, had a long wait, once again.
I believe everyone was very glad they attended the GNE. I know I am happy I got to finally meet these wonderful women. Just have to get around to meeting the rest of you soon.
Linda is a doll; feisty, clever, and sweet.
Marie is a darling; caring and happy.
Vonna fit right in with us; she’s generous and kind.
Carol is funny and easy to talk to sleep.
Leasa is charming and entertaining.
Angela is even more beautiful on the inside than she is on the outside (and that’s going some).
Bev is in love and content.
Maggie is witty, fun, and astute.
All of them are adorable and I fell in love with each of them. They’re in my heart forever.
I really hated to say adieu; but as I know we’ll get together again, I’m not too sad. It’s nice to be home with hubby but I really miss everyone. That’s it. My ‘take’ on the GNE.
Until next time,
Pammie
PS. Maggie has the photos to share.
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Did You Know?
Did You Know?
Shared by Marilyn, Canton, OH
-- Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it.
-- Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
-- Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
-- Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
-- Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
-- To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
-- For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.
-- Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
-- Leftover snickers bars from Halloween make a delicious dessert. Simple chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream.
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Have you ever attended a holiday cookie exchange party? It is a wonderful way for busy people to serve family and friends a variety of cookies but only baking one big batch of your favorite cookie yourself! The hostess would invite about 8 or 10 friends over. She would ask each guest to bake one dozen cookies for each person invited plus another dozen for sampling during the party. That way each person can take home a full dozen of each type of cookie. How I wish we could all get together for a real cookie exchange party! What we're doing instead is having a Virtual Cookie Exchange. Send in your favorite cookie recipe (or two, or three, or more) for sharing. When the issue is posted, you'll have dozens of wonderful cookie recipes for the upcoming holidays. For this issue, we are looking for cookies, bars, brownies, candies (fudge, too!) and tarts. Thanks go to Linda in Carmel, NY for this great theme topic suggestion.
Won't you join in the fun by sharing your own recipes for Virtual Cookie Exchange? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Virtual Cookie Exchange recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Virtual Cookie Exchange. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
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As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
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Crazy Corner
Granny Adams' Pies
Shared by Johnny, LA
Granny Adams made such beautiful pies! One day, I asked her, "How do you get such beautiful pies with the crimps around the edge so even?"
"Well, it's a family secret," she said. "But if you promise not to tell, I'll let you in on it."
"Okay," I said. "Tell me!"
"Well, first, I roll out the dough, making sure it is flat and even. Then I cut out the bottom layer and carefully put in the pie plate and make sure it is firmly against the sides of the plate.
Then I slowly pour in the filling, making sure it's not too full.
Next, I cut out the top layer and carefully put it over the filling.
Finally, I take out my teeth and just run them around the edge of the pie crust and they make the nicest even impressions you ever did see!"
Giving Up Wine, Etc....
Shared by Rita, Niceville, FL
I was walking down the street recently when I was accosted by a particularly dirty and shabby-looking homeless woman who asked me for a couple of
dollars for dinner.
I took out my wallet, got out ten dollars, and asked, "If I give you this money, will you buy some wine with it instead of dinner?" "No, I had to stop drinking years ago," the homeless woman told me.
"Will you use it to go shopping instead of buying food?" I asked. "No, I don't waste time shopping," the homeless woman said. "I need to spend all my time trying to stay alive."
"Will you spend this on a beauty salon instead of food?" I asked. "Are you NUTS?" replied the homeless woman. "I haven't had my hair done in 20 years!"
"Well," I said, "I'm not going to give you the money. Instead, I'm going to take you out for dinner with my husband and me tonight."
The homeless woman was shocked. "Won't your husband be furious with you for doing that? I know I'm dirty, and I probably smell pretty disgusting."
I said, "That's okay. It's important for him to see what a woman looks like after she has given up shopping, hair appointments, and wine."
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This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
TEXAS
TEXAS TWO-STEP SOUP MIX IN A JAR
~Submitted by Johnny, LA
1 (1.61 ounce) package brown gravy mix (regular or no-fat)
2 tablespoons mild red chili powder
2 teaspoons dried oregano leaves
1 teaspoon ground cumin (optional)
1 teaspoon dried minced onion
1/2 teaspoon garlic salt
10 to 12 regular-size tortilla chips, coarsely crushed
1 1 / 4 cups uncooked small to medium-size pasta (such as wheels, shells, macaroni)
Pour gravy mix into wide-mouth pint jar. In small bowl, stir together chili powder, oregano, cumin, onion and garlic salt. Pour into jar to make second layer. Add layers of tortilla chips and pasta to fill jar. Seal with lid. Attach gift tag (below) and decorate jar as desired.
Attach a gift tag with the following instructions:
Texas Two-Step Soup
Brown 1/2 pound ground beef in a large saucepan or Dutch oven. Add contents of jar and 7 cups water; heat to boiling. Stir in 1 (15 ounce) can corn with red and green bell peppers and 1 (16 ounce) can chopped tomatoes. Reduce heat; cover and simmer for 20 to 25 minutes or until pasta is tender, stirring occasionally. Serve with crushed tortilla chips and shredded Monterey jack cheese, if desired.
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Note from Maggie: Threadgill’s is in Austin, Texas - Feel Good Food and Great Music, for 74 Years AND COUNTING. . .
Meatloaf
4 lbs ground chuck
2 cups bread crumbs
1/2 cup cream or milk
3 eggs, beaten
1 cup medium yellow onion, chopped
1 green bell pepper, chopped
1 cup celery, chopped
1 tbsp steak sauce
1 tsp black pepper
1/2 tsp salt
4 thick slices of bacon, optional
Preheat oven to 350°
Mix all ingredients except bacon by hand until well blended. Divide in half and shape into 2 loaves about 8"x4"x3". Place two thick slices of bacon on top of each loaf, if desired, and bake on greased rack of roasting pan at 350° about 75 minutes. Meanwhile prepare Creole Sauce recipe (see recipe below). Slice thick or thin and top with a generous amount of Creole Sauce.
Makes 8-12 servings.
Creole Sauce
2 oz. butter or margarine
2 green onions, chopped
1/2 cup celery, sliced
1 green bell pepper, sliced
1/2 cup yellow onion, diced
1 clove garlic, minced
32 oz. diced tomatoes
32 oz. tomato sauce
1 cup chicken stock
1 bay leaf
1/2 tsp cayenne pepper
1 tsp sugar
1 tsp gumbo file
1/2 tsp Tabasco sauce
Melt butter in a large skillet and lightly sauté onions, bell pepper, and celery. Add garlic and green onions then transfer to a heavy 3 or 4 quart pot. Add tomato sauce, diced tomatoes and chicken stock. Bring to a boil while stirring constantly to avoid scorching. Add rest of ingredients and reduce heat to simmering, stirring often. Simmer 20-25 minutes or until flavors are well blended.
Makes 2 quarts.
ICE CREAM CONE CAKES
~Submitted by Mary H., Montreal, Canada
These are a great success at bake sales! Adults and children love them.
Stir together 2 cups flour, 2 teaspoons baking powder, 6 tablespoons cocoa, 1/2 teaspoon salt. Make a well in the centre and add 1/2 cup oil, 1 1/2 cups sugar, 1 teaspoon vanilla, 2 tablespoons melted butter or margarine, 2 eggs, well beaten. Add 1 cup water alternately to the dry ingredients. Mix well.
Using flat-bottomed ice cream cones, fill each one to within 1/4" from the top of the cone, then gently place the cone in a muffin tin. Do the cones one at a time, holding each cone in your hand as you go.
Bake at 350 degrees F. for about 30 minutes, checking with a toothpick after 20 minutes.
When cooled completely, ice with homemade butter icing. (Our family prefers the cones un-iced.)
CHRIS' CHILI RELLENOS CASSEROLE
~Submitted by Chris M., NM
1 (27 oz oz.) cans whole, mild green chilis OR you may use fresh roasted ones
3 c. Jack cheese, thinly sliced (or Colby or Co-Jack)
1 c. milk
4 eggs
3 tbl. flour
pepper to taste
3 c. cheddar cheese, grated or shredded OR Mexican shredded cheese
2 tbl. parsley or cilantro
1 to 1 1/2 lb. lean ground beef, browned
Preheat oven to 350º F. Slit chilis open lengthwise and mop with paper towels to remove excess moisture and remove seeds. Stuff each chili with a slice of Jack cheese and place them in ungreased baking dish. (I would use Release foil to reduce cleanup!) Whisk together milk, eggs, flour and pepper to taste and pour over chilis. Spread browned ground beef over this mixture. Sprinkle cheese over the top, cover and bake 30 minutes. Remove covering and bake 15 to 20 minutes more. Remove from oven, sprinkle minced parsley or cilantro over the casserole and serve. This makes a lot!
You may wish to omit the ground beef if you want a vegetarian dish.
CHEDDAR-ONION CASSEROLE BREAD
~Submitted by Treva, Knoxville, TN
2 & 1/2 cups unsifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup mayonnaise
2 cups shredded cheddar cheese (8 oz)
1/2 cup minced green onions
1 egg
3/4 cup milk
shortening to grease casserole
Preheat oven to 425º F. Grease 1 1/2 quart casserole in large bowl, stir flour, baking powder, and salt stir in mayonnaise until mixture resembles coarse crumbs. Add cheese and onions, toss. Beat together egg and milk in small mixing bowl stir into flour and cheese mixture, just until moistened spoon into casserole bake 35-45 minutes or until cake tester inserted in middle comes out clean. Cut into wedges
SANTA FE SOUP
~Submitted by Marilyn, Canton, OH
It is beginning to get to be that time of year again, but I like soup year round. It is SO QUICK AND EASY!
1/2 lb. hamburger
1/2 lb. sausage
1 lb. Velveeta cheese
1 can Ro-tel tomatoes
1 can corn
1 can Ranch Style beans
1 onion, chopped
Brown hamburger and sausage together.
Add rest of ingredients. Heat slowly.
Serve with tortilla chips or warm cornbread.
CHICKEN WITH MARSALA
(Pollo al Marsala)
~Submitted by Larry Holmes, Toronto, Canada
1 chicken (4 pounds)
4 ounces butter
1 sliced onion
1/4 cup water
1/2 cup marsala (heavy sweet sherry)
salt and pepper to taste
Cut chicken into serving pieces. Sprinkle with salt and pepper to taste. Melt butter in skillet. When very hot, add chicken. Brown on both sides about 5 minutes. Add onion; brown 2 minutes. Lower heat; add water; cover; simmer about 20 minutes or until tender. Add marsala; simmer for 10 minutes. If necessary add small quantity of water. Serve hot.
Serves 4.
Source: “From the Villa with Love”, Villa Colombo Toronto
BEEFY BAKED BEANS
~Submitted by Mary S., Nashville, TN
1 pound lean ground beef
2 16-ounce cans pork and beans in tomato sauce
1 15-ounce can kidney beans -- drained
1 cup ketchup
1 1 3/8-ounce envelope dry onion soup mix
1/2 cup water
2 tablespoons prepared yellow mustard
2 teaspoons cider vinegar
2 cups frozen unsweetened tart cherries
In a skillet over medium heat, cook ground beef until browned. Drain fat. Add pork and beans, kidney beans, ketchup, dry onion soup mix, water, mustard and vinegar to meat; mix well. Stir in cherries (it is not necessary to thaw them). Pour meat mixture into a 2 1/2-quart baking dish. Bake in a preheated 400º oven 30 minutes, stirring occasionally. Serve hot.
WARM CARAMEL APPLE CAKE
~Submitted by Treva, Knoxville, TN
Serve this yummy apple upside-down cake warm from the oven. It's all made easier with Betty Crocker® cake and frosting.
Prep Time:30 min
Start to Finish:1 hr 25 min
Makes:15 servings
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
I think this sounds like a winner for the summer grilling. Good accompaniment for your meats.
1/2 cup teriyaki sauce (Teriyaki Sauce can be a store bought brand)
1 Tablespoon Coleman mustard (dry)
1 cup brown sugar
1/2 can or 3 ounces chipotle pepper
1-1/2 cups Dijon mustard
1-1/2 cups honey (Ohio is best!)
In a blender or food processor, place the chipotle pepper and teriyaki sauce. Puree until smooth. Add the rest of the ingredients and continue to puree until smooth. Stop and check the flavors, adjusting to taste. Serve with any meat of your choice.
MOCK APPLE PIE
~Submitted by Johnny, LA
This recipe, which originated in the 1940s, appeared on the back of the Nabisco Ritz crackers box for decades (during World War II) when apples were not available." This makes a very sweet pie.
2 (9-inch) unbaked pie crusts
36 Ritz crackers (1 roll from Ritz box)
2 cups each: water and sugar
2 teaspoons cream of tartar
2 tablespoons fresh lemon juice
Grated zest (thinnest colored part of peel only) of 1 lemon
1/2 cup softened butter (1 stick)
1 tablespoon ground cinnamon
Preheat oven to 425 degrees. In 1 pie crust, break up crackers coarsely. Combine water, sugar and cream of tartar in saucepan; bring to a boil and boil gently over medium heat 15 minutes. Cool. Add lemon juice and zest. Pour cooled syrup over crackers. Dot with butter; sprinkle cinnamon over top. Cover with top crust and flute edges together. Cut slits in top crust for steam to escape. Bake 30 to 35 minutes or until crust is golden and crisp. Refrigerate at least 2 hours before serving.
CREME BRULEE
~Submitted by Aafrin, Pune, India
4 cups (1 L) heavy cream
1 vanilla bean, split in half lengthwise
8 egg yolks
1/2 cup (125 ml) sugar
Additional sugar for the topping
Combine the cream and vanilla bean in a large pot over moderate heat and bring to a boil. Meanwhile, whisk together the egg yolks and sugar in a large bowl. As soon as the cream boils pour it into the egg yolk mixture in a slow stream, whisking constantly. Strain the mixture through a fine sieve and pour into 6 to 8 individual ramekins. Place the ramekins in a baking pan and add enough water to the pan to come halfway up the sides of the ramekins. Place the baking pan in a preheated 350F (180C) oven and bake until firm to the touch, 60 to 75 minutes. Remove the baking pan from the oven and remove the ramekins from the baking pan. Refrigerate until chilled through, at least 3 hours. Place the ramekins on a baking sheet and sprinkle about 1 teaspoon (5 ml) sugar over the top of each. Place under a preheated broiler and broil until the sugar is brown and bubbly, about 5 minutes. Serve immediately.
Serves 6 to 8.
HAMBURGER-CORNBREAD CASSEROLE
~Submitted by Treva, Knoxville, TN
1 cup cornmeal
1/2 cup flour
1 chopped onion (optional)
1 can creamed corn
1 can chopped green chilies
2 eggs
3/4 cup milk
1 lb hamburger
4 cups grated cheese
1/2 teaspoon salt
Brown the hamburger. Then just mix everything together and bake for in a greased casserole dish at 425 degrees for approximately 30 minutes.
TURKISH MEATBALLS WITH A CUCUMBER-YOGURT DIPPING SAUCE
~Submitted by Beverley, Montreal, Canada
POINTS® Value: 1
Servings: 12
Preparation Time: 30 min
Cooking Time: 8 min
Level of Difficulty: Easy
Lean ground beef is combined with bulgur and fragrant spices in this easy party appetizer
— perfect finger food for any gathering! (This sounds SO good and fresh on the palate.. will definitely try it! ~Bev :~)))
Instructions
Cook or soak bulgur according to package directions; drain any excess water and let cool.
Place oven rack in centre of oven and preheat oven to 425ºF. Coat baking pan with cooking spray.
Put beef, scallions, 2 tablespoons of cilantro, 1 teaspoon each of garlic and cumin, 1/2 teaspoon of salt, paprika, cinnamon and drained bulgur in a large bowl; combine ingredients with your hands until well-mixed.
Roll meatball mixture into twenty-four 1 1/4-inch balls; place on prepared pan. Bake until lightly browned and cooked through, about 10 to 12 minutes.
Meanwhile, to make dipping sauce, combine yogurt, cucumber, radish, dill, remaining tablespoon of cilantro, and remaining 1/4 teaspoon each of garlic, cumin and salt in a small bowl; mix well.
To serve, place meatballs on a serving platter with toothpicks and spoon sauce into a small bowl. Yields 2 meatballs and about 1 1/2 tablespoons of sauce per serving.
Notes: You can form the meatballs up to 6 hours before cooking this recipe and keep them refrigerated until you're ready to cook them. The dipping sauce can be made up to 6 hours ahead, too, but stir in the cucumber and radish just before serving. This recipe can easily be doubled or tripled for larger gatherings.
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Yield: one 6 inch cake
Preparation Time: 15 minutes
1/3 cup Refried beans
1/4 cup Bread crumbs
14 ounces Cream cheese, room temperature
1 Egg
1 cup Herdez salsa casera **, strained
2 Green onion
1/2 teaspoon Cumin, ground
1/4 cup Sour cream or low fat yogurt
4 ounces Cheddar cheese
Preheat oven at 300 degrees. Grease a 6 inch cake pan. Cover the outside bottom with foil.
Mix together the beans and the breadcrumbs. Press them in the bottom of the pan.
Beat the cream cheese until soft. Add the egg; mix until completely incorporated. Combine the salsa, onion, cumin and sour cream. Fold by hand the salsa mixture and the cheese into the cream cheese. Transfer into cake pan.
Prepare a Bain Marie. (also called a double boiler) Take a sheet pan at leas 2 inch deep, place the cake in the pan and place it in oven, fill the sheet pan with hot water.
Cover the cake loosely with foil. Bake for about 40 minutes, then uncover and cook for another 10 more minutes or until a toothpick inserted in the center comes out clean.
Turn off oven and leave the door slightly open, let the cake sit inside for 10 more minutes. Then take out of the oven.
Let it cool to room temperature, refrigerate at least 2 hours. Serve with tortilla chips.
** Herdez salsa casera, a traditional Mexican blend of diced tomatoes, onions, cilantro and serrano peppers, this very hot salsa is readily kept in the refrigerator. If you like hot and spicy food, serve as a complement to any meal or eat it as a snack with tortilla chips.
BIG BOYS' BLUE CHEESE DRESSING
~Submitted by Barbara, Chula Vista, CA
1/2 Cup Sour cream
1/2 Cup Milk
1 Cup Kraft mayo
4 Ounces Blue cheese -- crumbled
1/8 Teaspoon Onion powder
Use electric mixer to combine all ingredients until smooth. Tightly cover and refrigerate.
Use within 10 days.
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Heart Healthy
CRISPY BAKED CHICKEN
~Submitted by Maggie, TX
2 servings/Serving size: 2 oz
1 chicken breast, split and skinned
1/4 cup skim milk
1/4 cup cornflake crumbs
1/4 tsp rosemary or coriander
Freshly ground pepper
Rinse and dry chicken pieces thoroughly. Dip in milk. Mix cornflake crumbs with rosemary or coriander and pepper. Roll chicken in the seasoned crumbs. Place on microwave-safe roasting rack. Cover with paper towel. Microwave 4 to 6 minutes on HIGH or until done.
Nutrition Info per serving: Calories -- 106 Calories from Fat -- 20% Total Fat -- 2g
Saturated Fat -- trace Cholesterol -- 60mg Sodium -- 119mg Carbohydrate -- 4g
Dietary Fiber -- 0g Protein -- 18g
Lean Meat Exchange -- 2
LOW-FAT MAPLE GRANOLA
~Submitted by Treva, Knoxville, TN
Serves: 6
Start your day with this hearty, vitamin-rich granola. Easy to make in just a few minutes.
INGREDIENTS
2 cups old-fashioned oats
1/4 cup wheat germ
1/4 cup whole almonds
1/4 cup pumpkin seeds
1/4 cup flaked coconut (unprocessed)
1/3 cup maple syrup
1/4 cup apple juice concentrate
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup dried fruit
DIRECTIONS
1. Preheat oven to 300° F.
2. In a large bowl, combine all ingredients except the dried fruit and toss well.
3. Spread on large cookie sheet and bake 35-45 minutes, stirring occasionally, until lightly browned.
4. Stir in dried fruit.
NUTRITION INFO (per 5/8-cup serving)
Calories: 352.6
Fat: 8.4 g
Carbohydrates: 60.0 g
Protein: 11.9 g
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In separate bowls, prepare the vanilla and chocolate pudding mixes according to the package directions. Cover and refrigerate both puddings.
Crush the graham crackers into crumbs. Layer the parfette into 4 small custard cups, parfait glasses, or wine glasses. Spread 1 tablespoons chocolate pudding per servings.
Top with 1 tablespoon graham cracker crumbs. Top with 1 tablespoon vanilla pudding. Top with 1 tablespoon graham cracker crumbs. Repeat for a second layer.
Garnish with the grated chocolate. Add a dollop of fat-free whipped topping if you wish. Serve.
Nutritional Information Per Serving (1 parfette): Calories: 135, Fat: 5 g, Cholesterol: 1 mg, Sodium: 137 mg, Carbohydrate: 22 g, Dietary Fiber: 1 g, Sugars: 13 g, Protein: 2 g Diabetic Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat
- 1 small onion, chopped
- 1 tablespoon margarine
- 2 cups frozen baby lima beans
- 2 cups fresh, or frozen, whole-kernel corn
- 1/2 cups reduced-sodium vegetable broth
- 1/2 cup fat-free half-and-half or fat-free milk - Salt and pepper, to taste
DIRECTIONS
Saute onion in margarine in medium saucepan until tender, 5 to 8 minutes. Stir in lima beans, corn, broth, and half-and-half; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 5 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving (1/4 of recipe): Calories: 146, Fat: 2.1 g, Cholesterol: 0 mg, Sodium: 69 mg, Protein: 6.6 g, Carbohydrate: 26.7 g Diabetic Exchanges: 1-1/2 Bread/Starch, Fat: 1/2 Fat
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~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Use whatever vegetables or cheese you like or have on hand in this easy omelet recipe.
Prep Time : 20min
Cook Time : 10min
INGREDIENTS:
4 eggs
1/4 cup milk
1/8 tsp. salt
pepper to taste
1 Tbsp. butter
1/2 cup coarsely chopped mushrooms
1/3 cup chopped tomato
2 Tbsp. minced onion
1/2 cup shredded Havarti cheese
PREPARATION:
Combine eggs, milk, salt and pepper in a small bowl and beat well to mix. Place large nonstick skillet over medium high heat and melt butter in it. Pour egg mixture into the skillet. Reduce heat to low and cook eggs, pulling eggs to center of pan as they cook with a rubber spatula and gently lifting cooked portion to mix. Cook until eggs are set but top is still shiny. Sprinkle the vegetables and cheese over. Fold omelet in half using the rubber spatula, cover, and let cook 1 minute longer to melt cheese.
2 servings
LEMON PUDDING CAKE
~Submitted by Mary S., Nashville, TN
1 egg, separated
1/2 c. sugar
1/3 c. milk
2 T. all-purpose flour
2 T. lemon juice
1 t. grated lemon peel
1/8 t. salt
Whipped cream, optional
In a mixing bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, peel and salt; beat until smooth.
Beat egg white until stiff peaks form; gently fold into lemon mixture.
Pour into two ungreased 6-oz. custard cups (cups will be very full).
Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in.
Bake at 325 for 40-45 min. or until a knife inserted comes out clean and top is golden. Serve with whipped cream if desired.
2 servings
HERBED-BAKED EGGS
~Submitted by Maggie, TX
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
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Publisher's Choice
EASY CHICKEN DIVAN
2 - 10 1/2 oz. pkgs. frozen broccoli spears or 1 1/2 lbs. fresh
3 c. chicken, cooked and cut up
2 cans creamy chicken mushroom soup or cream of chicken soup
1 c. mayonnaise
1 T. lemon juice
1/2 to 3/4 tsp. curry powder
1/2 to 3/4 c. cheddar cheese, shredded
1/2 c. dry bread crumbs
1 T. melted oleo
Cook broccoli until crisp tender, drain and place spears in 13 x 9 inch pan. Top with chicken. Combine soup, mayonnaise, lemon juice, curry powder and pour over chicken and broccoli. Sprinkle top with cheese. Combine bread crumbs and butter and sprinkle over cheese. Bake at 350° for 30 - 35 minutes or until bubbly.
PERFECT PENNE
I don't recall where I got this recipe but it is very good. Matter of fact, this is good enough for company, but why wait?
1 (16 ounce) package penne pasta
1 pound shrimp
1 pound scallops
1 (12 ounce) jar marinated artichoke hearts, drained
1 (8 ounce) jar sun-dried tomatoes, packed in oil
1 pint heavy cream
1 cup grated Parmesan cheese
1/2 cup pitted kalamata olives
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.
CREAM CHEESE POUND CAKE
This is a diabetic-friendly dessert.
Makes 4 servings
1 cup large egg whites
1 1/2 cups ButterLike Baking Butter, at room temperature
3 cups SugarLike Granulated Sugar
1 package nonfat cream cheese (8 ounces), at room temperature
2 large eggs
3 cups all-purpose flour
1 1/2 teaspoon baking powder
In a large mixing bowl, mix the egg whites until frothy. Stir in the softened ButterLike, SugarLike, room temperature cream cheese, and eggs; mix until smooth. Add the flour and baking powder; mix until combined. Pour into a vegetable spray coated 10-inch tube pan. Bake at 325°F for 1 hour and 20 minutes or until cake tests done. Cool in pan 10 minutes before removing. Cake ages and freezes well, Keep in air tight container. Great served warm with fat-free, sugar-free) ice cream.
Per serving (cake only):
318 calories (25% calories from fat), 10 g protein, 3 g total fat (1 g saturated fat), 88 g carbohydrate, 13 g dietary fiber, 40 mg cholesterol, 325 mg sodium
Exchanges: 2.5 bread/starch, 0.4 meat, 0.1 milk, 0.5
SESAME CHICKEN
Angela, my daughter, loves this dish.
3 to 4 lb. chicken breasts or thighs
1/4 c. sesame seed
3 Tbsp. salad oil
1/4 c. soy sauce
2 Tbsp. brown sugar
1 1/2 tsp. minced fresh ginger or 3/4 tsp. ground ginger
1/4 tsp. pepper
2 cloves garlic, minced
4 whole green onions, thinly sliced
Remove skin and bones from chicken. Cut in 1-inch chunks.
In large frying pan, combine sesame seed and oil; cook over medium low heat, stirring occasionally, just until seeds are golden, about 2 minutes. Let cool.
Stir in soy sauce, sugar, ginger, pepper, garlic and onions. Mix in chicken.
Cover and chill 1 to 4 hours.
Arrange meat with all the marinade in a single layer in 15 x 10-inch pan. Broil about 6 inches from heat until golden, about 10 minutes. Turn pieces over and continue cooking until chicken is no longer pink when slashed, about 5 minutes.
Serve over Shrimp Fried Rice (recipe follows).
Shrimp Fried Rice
1 tablespoon vegetable oil
1 cup fresh mushrooms, sliced
1/3 cup green onions, sliced, include tops
1 teaspoon minced fresh ginger root
1 egg, beaten
2 cups cooked rice, chilled
1 1/2 cups cooked shrimp, cut into small pieces
1 tablespoon soy sauce
Heat oil in large skillet or wok over medium-high heat. Add mushrooms onions and ginger, stir-fry 1 minute.
Push vegetables aside, pour egg into skillet and scramble.
Stir in rice, gently separating grains.
Add shrimp and soy sauce, stir until thoroughly heated.
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