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A to Z Recipes
October 22, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. Well... today is what is called "hump day". We are over the hump, so to speak, and it is smooth sailing to the weekend. As I am off for a few days starting today, I'll have to agree!
We've still got a week or so left for 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. Even if you decide not to donate, I honestly thank you for being a reader. This newsletter has been a lot of fun for me and
it has been really nice to have someone to enjoy it all.
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.
There's a whopping 50 recipes in today's issue. Is that a great recipe newsletter or what? I don't know of any that can top that. Look at who did all the sharing today:
Treva, NC
Jim D., WA State
Lucy Wellhausen, Kirtland, OH
Jean, Syracuse, NY
Dorie, IL
Linda H., Rosharon, TX
Jim D., WA State
Pat, Merritt Island, FL
Larry Holmes, Toronto, Canada
Mary S., Nashville, TN
Pat, Minden, NV
Chris M., NM
Marty B., Tell City, IN
Jessica, Corfu, Greece
Johnny, LA
Luanne, FL
Patricia, Charlevoix, MI
Mary H., Montreal, Canada
We'll see you here again on Sunday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
PS: There are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. There is no profit for me. I paid these expenses without assistance throughout many years, but with increased costs, your help would be greatly appreciated.
I am pleased to list those readers making recent donations to defray a2z October bills.
Muriel J., Naples, FL
Anonymous, Lawrenceville, IL
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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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Save the Earth... it's the only planet with chocolate.
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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Recipe of the Day
~Shared by Treva, NC
Fold two hands together,
And express a dash of sorrow.
Marinate it overnight,
And work on it tomorrow.
Chop one grudge in tiny pieces,
Add several cups of love.
Dredge with a large sized smile,
Mix with the ingredients above.
Dissolve the hate within you,
By doing a good deed.
Cut in and help your friend,
If he/she should be in need.
Stir in laughter, love and kindness,
From the heart it has to come.
Toss with genuine forgiveness,
And give your friends some.
The amount of people served,
Will depend on you.
It can serve the whole wide world.
If you really want it to!!!
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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Flavored Butters
~Shared by Jim D., WA State
(Great gifts by themselves or with loaves of home-made bread. Present in small bowls or crocks.)
Base recipe: Soften 1/2 cup butter; stir in the desired seasoning (see following). Transfer to small bowl or crock. Cover and chill.
1. Honey Butter: In a small bowl stir 1/4 cup honey and 1/2 teaspoon finely shredded lemon peel into the softened butter.
2. Orange Butter: In a small bowl stir 1 tablespoon powdered sugar and 1/2 teaspoon finely shredded orange peel into the softened butter.
3. Parsley Butter: In a small bowl stir 1 tablespoon snipped parsley, 1 tablespoon lemon juice, 1/4 teaspoon dried savory (crushed), 1/8 teaspoon salt, and dash pepper into softened butter.
4. Garlic Butter: In a small bowl stir 2 or three cloves garlic (minced), into softened butter.
5. Herb Butter: In a small bowl stir 1/2 teaspoon dried thyme (crushed) and 1.2 teaspoon ground sage into softened butter.
6. Tarragon Butter: In a small bowl stir 2 tablespoons lemon juice and 1 teaspoons dried tarragon (crushed) into the softened butter.
7. Mustard Butter: In a small bowl stir 1/4 cup prepared mustard and 2 tablespoons snipped parsley into the softened butter.
8. Blue Cheese Butter: In a small bowl stir 1/4 cup crumbled blue cheese into the softened butter.
Note: Store all butters in the refrigerator.
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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Pets Live Here
~Shared by Lucy Wellhausen, Kirtland, OH
Owner of Ohio-Honey
www.ohiohoney.com
My dogs live here, they're here to stay.
you don't like pets, be on your way.
they share my home, my food, my space
this is their home, this is their place.
You will find dog hair on the floor,
they will alert you're at the door.
they may request a little pat,
a simple 'no' will settle that.
It gripes me when I hear you say
'just how is it you live this way?
they smell, they shed, they're in the way..'
WHO ASKED YOU? is all I can say..
They love me more than anyone,
my voice is like the rising sun,
they merely have to hear me say
'C'mon , time to go and play'.
Then tails wag and faces grin,
they bounce and hop and make a din.
They never say 'no time for you',
they're always there, to GO and DO.
And if I'm sad? They're by my side
and if I'm mad? they circle wide
and if I laugh, they laugh with me
they understand, they always see.
So once again, I say to you
come visit me, but know this too...
My dogs live here, they're here to stay.
you don't like pets, be on your way.
they share my home, my food, my space
this is their home, this is their place..
~Author Unknown
FOR TRADE
~Shared by Treva, NC
For Trade: One 16 year old who knows everything.
Except:
How to cook.
How to clean.
How to manage money.
How to wipe up spilled water.
How to drive.
How to write a check.
How to answer a phone.
How to do math.
How to be polite.
How gas is paid for.
How cell phone bills are paid.
How to work the can opener.
How to sweep, dust or vacuum.
How to make a bed.
How to do laundry.
How dictatorships work.
How to stop talking.
How to get a job.
How important it is to finish high school.
How the world actually works.
She can text. And she can argue. What else does she *possibly* need to know in life??
I’d like to trade her in. For a puppy.
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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COLORADO
FARMER'S CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
"This casserole is handy - you can put it together the night before, let the flavors blend, then bake it in the morning. It's also versatile...elegant enough to serve for a ladies' brunch but hearty enough to satisfy a man-sized appetite". -Nancy Schmidt, Center, Colorado
INGREDIENTS
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese
1 cup diced fully cooked ham
1/4 cup chopped green onions
4 eggs
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt
DIRECTIONS
Place potatoes in an 8-in. square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean.
Yield: 6 servings.
Source: Taste of Home Magazine
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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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:
ROCKY ROAD BROWNIES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
4 squares bittersweet chocolate
1 C. butter
4 eggs at room temperature
1 C. flour
1 t. vanilla
2 C. miniature marshmallows
1 C. semisweet chocolate chips
1 C. chopped nuts
Preheat oven to 350. Grease 9x13 pan. Melt bittersweet chocolate and butter in large saucepan over low heat. Remove from heat and add sugar blending well. Beat in eggs and stir in flour and vanilla. Add marshmallows, chocolate chips and nuts. Mix well. Bake at 350 for 20 minutes.
CAULIFLOWER AND PORK CHOP CASSEROLE
~Shared by Linda H., Rosharon, TX
Use sweet and crunchy cauliflower as a main ingredient when making this casserole with Velveeta cheese and pork chops.
2 heads cauliflower
1/2 stick butter
4 stalks celery
Soy sauce to taste (optional)
1 large onion
1/4 lb. Velveeta cheese, grated (optional)
8 thin pork chops
Wash and slice cauliflower. Chop celery and onion. Cook with cauliflower until tender. Cut pork chops into bite-size pieces. Brown in butter, cooking slowly until done. Add pork to vegetables and simmer for about 20 minutes. Sprinkle cheese or soy sauce over top and enjoy.
Makes 8 servings
CHOCOLATE MINT MELTAWAYS
~Shared by Treva, NC
1 & 1/2 cups mint chocolate chips
3/4 cup butter, softened
1/2 cup confectioners' sugar, sifted
1 large egg yolk
1 & 1/4 cups unbleached flour
Glaze:
1/2 cup mint chocolate chips
1 & 1/2 tablespoons shortening
2 tablespoons almonds, toasted, chopped
Heat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth. Set aside. In a large bowl, combine butter, confectioners' sugar and egg yolk. Beat until creamy. Add melted chips and flour; beat until well blended. Drop by heaping
teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F for 8 to 10 minutes. Allow to stand for 3 minutes before removing from cookie sheets. Cool completely on wire racks. Glaze: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with 1/2 teaspoon of the glaze; sprinkle with almonds.
Chill until set. Store in airtight container in the refrigerator.
CLAM CHOWDER
~Shared by Jim D., WA State
Serves 10
Ingredients
1 cup onion, finely chopped
1 cup celery, finely chopped
2 cups potatoes, finely diced
clam juice, bottled
3 (6 1/2 ounce) cans clams, chopped
3/4 cup butter
3/4 cup flour
1 quart half-and-half
1 teaspoon salt
pepper
Directions
1 Put onions, celery and potatoes in large saucepan and pour clam juice over top until barely covered. This usually takes me 2 bottles.
2 Simmer, covered, over medium heat until barely tender.
3 Meanwhile, melt butter.
4 Add flour and blend, stirring constantly.
5 Add half and half slowly, cook and stir with wire whisk until smooth and thick.
6 Add undrained vegetables and clams, and heat through.
BETSY CROSSKEY'S GRANOLA
~Shared by Pat, Merritt Island, FL
This is really good and I'm not much of a granola fan. Betsy is my neighbor and we have 9 Rhode Island Red chickens who are still too young to lay. Betsy is a hoot.
1 1/4 C oat meal
1 1/4 C rice krispies
2 C coconut (I use unsweetened)
1 C nuts - your choice
1/4 C flax seed or seed of your choice. I used sesame and am going to the health food store for sunflower, etc.
1/3 C canola oil
1/3 C honey
Pour liquid over grains and stir. Bake 300-325 for 30 minutes or until desired shade of golden. Watch it and maybe give it a stir or two.
LYNN'S CHOCOLATE POTATO CAKE
~Shared by Treva, NC
4 oz unsweetened chocolate
1 tsp. vanilla extract
2 cups cake flour
1 tsp. baking flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup butter
1 & 3/4 cups sugar
4 eggs
1 cup mashed potatoes
1 cup buttermilk
Melt chocolate with the vanilla, cool slightly. Sift together the flour, baking powder, soda, salt, and cinnamon. Cream the butter and sugar and beat in the eggs one by one. Add the chocolate and mashed potatoes. Beat in the dry ingredients alternatively with the buttermilk. Pour into a greased 13x9inch pan and bake in a preheated 350 degree oven for approximately 40 minutes (or bake in 2 round 9 inch pans for 30-35 minutes.) Cool before frosting.
Frosting:
3 oz unsweetened chocolate
1 & 1/2 tsp. vanilla extract
1 pound confectioners sugar
dash of salt
1/2 cup softened butter
hot milk
chopped walnuts
Melt chocolate and vanilla; let cool slightly. Cream the sugar, salt and butter. Add just enough hot milk to make a spreadable consistency. Beat in the melted chocolate. Spread on the cake and sprinkle with chopped nuts.
GRILLED CORN, BLACK BEAN AND TOMATO SALAD
~Shared by Larry Holmes, Toronto, Canada
2 ears corn
1 jalapeno pepper
1 tablespoon olive oil
4 plum tomatoes, seeded and diced
2 cloves garlic, minced
1 cup chopped Spanish onion
1/2 cup cooked or canned black turtle beans
3 tablespoons chopped basil or coriander
Dressing:
2 tablespoons olive oil
1 teaspoon honey
2 tablespoons lime juice
1 teaspoon chopped chipotle pepper
Salt and freshly ground pepper to taste
Brush corn and jalapeno with oil. Grill on high heat for about 5 minutes, turning corn occasionally or until kernels are flecked with gold and jalapeno looks charred. Remove skin and seeds from jalapeno and chop. Slice kernels off cob with a sharp knife. Combine corn, jalapeno, tomatoes, garlic and onion with black beans and basil or coriander.
Stir together olive oil, honey, lime juice, and chipotle. Toss with vegetable mixture and season with salt and pepper to taste. Serve with tortilla chips.
Serve 4
Source: Canada Day flyer published by Liquor Control Board of Ontario
BAKED LEMON CHICKEN
~Shared by Mary S., Nashville, TN
1 pound skinless boneless chicken breast halves (4 halves)
1 egg white
1 teaspoon water
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground red pepper (cayenne) -- if desired (1/4 to 1/2 teaspoon)
Chinese Lemon Sauce -- (recipe follows)
Chopped green onions and lemon slices
CHINESE LEMON SAUCE:
1/3 cup fat-free reduced-sodium chicken broth
1/4 cup sugar
1 1/2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons light corn syrup
1 clove garlic -- finely chopped
OR
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons cornstarch
2 teaspoons cold water
Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450º. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices.
CHINESE LEMON SAUCE:
Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
FROZEN CHRISTMAS PLUM PUDDING
~Shared by Treva, NC
4 cups Dried fruits (mixed), finely chopped
1 tsp. Orange rind, grated
2 tbsp. Cocoa
1/2 cup Brandy or marsala
2 tsp. Gelatin
1 tbsp. Water, boiling
1 gallon Ice cream, vanilla, slightly softened, but not melted
Combine fruit, spice, orange rind, cocoa and brandy in a large saucepan. Over medium heat, bring almost to a boil, stirring occasionally. Cool, stirring occasionally.
Mix gelatin and boiling water; simmer in a small pan for a few seconds, until evenly melted. Blend into fruit, chill.
Fold the fruit into the softened ice cream, blending evenly. Pack into foil lined bowl, cover with foil and freeze overnight or longer.
To serve, Unmold onto a serving plate, cut into wedges and serve with cinnamon-flavored whipped cream.
NOTES:
*It is very easy, and it can be made up to a week ahead of using.
Serves 8-10.
PUMPKIN APPLE BUTTER
~Shared by Pat, Minden, NV
This one sounds good and 'tis the season.
1 can (29 ounces) solid-pack pumpkin
2 cups apple cider
1 cup applesauce
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
In a large saucepan or Dutch oven, combine all ingredients. Simmer, uncovered for 2 hours, stirring occasionally, until thickened. Pour into freezer containers. Refrigerate up to 1 month or freeze.
Yield: 5 half-pints
Source: Cookin' Up Country Breakfasts
CHRIS' VEGETABLE BEEF SOUP
~Shared by Chris M., NM
Since it is cool and wet here, I decided to make my vegetable beef soup. I combined several different recipes to get it. I have also won several awards for it. It smells good even now and has only been on the stove about 1/2 hour or so. After it gets really heated up I will put it in the crock pot to finish.
1 lb. ground beef
1 lg. onion - chopped
2 to 4 celery sticks – chopped
Brown in 5 qt. Dutch oven the 3 ingredients well in 3 tbl. olive oil. Drain and rinse – to get grease out.
Add back to pan. Add:
1 15 oz. can petite diced tomatoes, undrained
1 can diced potatoes, drained
1 tsp. crushed garlic OR 1 clove garlic, crushed
1 14 oz. pkg. frozen carrots, peas, corn & green beans
5 c. beef broth or equivalent
2 small handfuls farfalle or bow tie pasta (optional)
Simmer all ingredients till heated through and pasta, if added, is done. Serve. This is very good! Think I may make some corn bread to have with this. Posted on Nancy’s Kitchen
FREEZE AND BAKE ROLLS
~Shared by Treva, NC
Servings 48
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
2 teaspoons plus 1/2 cup sugar, divided
1-1/2 cups warm milk (110° to 115°)
1/4 cup vegetable oil
4 teaspoons salt
7-1/2 to 8-1/2 cups all-purpose flour
Butter, melted
In a large mixing bowl, dissolve yeast in water. Add 2 teaspoons sugar; let stand for 5 minutes. Add milk, oil, salt and remaining sugar. Stir in enough flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; turn onto a lightly floured surface. Divide into four portions. Cover three portions with plastic wrap. Divide one portion into 12 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot and pinch ends together. Repeat with remaining dough. Place dough knots 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise until doubled, about 20-30 minutes. To serve immediately, bake at 375° for 15-18 minutes. To freeze for later use, partially bake at 300° for 15 minutes. Allow to cool; freeze. Reheat frozen rolls at 375° for 12-15 minutes or until browned. Yield: 4 dozen.
Nutrition Facts One serving: (one roll, prepared with skim milk) Calories: 120 Fat: 1 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 197 mg Carbohydrate: 24 g Fiber: 0 g Protein: 3 g
Source: Country Woman
PINA COLADA FLIP
~Shared by Marty B., Tell City, IN
1 46 oz. can pineapple juice, chilled
1 16 oz. can creme of coconut
1 qt. vanilla ice cream
1 28 oz. bottle club soda, chilled
Combine pineapple juice and creme of coconut in a punch bowl, mix well. Spoon in ice cream. Slowly pour in club soda.
12- 1c. servings.
WAIKIKI MEATBALLS
~Shared by Jessica, Corfu, Greece
1 1/2 lbs. ground beef
2/3 cup cracker crumbs
1/3 cup minced onion
1 egg
1 1/2 tsp. salt
1/4 tsp. ginger
1/4 cup milk
1 Tbsp. shortening
2 Tbsp. cornstarch
1/2 cup brown sugar, packed
1 can (13 1/2 oz.) pineapple tidbits, drained, save syrup
1/3 cup vinegar
1 Tbsp. soy sauce
1/3 cup chopped green pepper
Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded Tbsp. into balls. Melt shortening in large skillet; brown and cook meatballs; Keep warm. Pour fat from
skillet. Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper; heat through. Serve with white rice.
This meatball recipe will serve 4 to 6.
Source: Country For You
COFFEE AND COOKIE BROWNIES
~Shared by Treva, NC
1 (16.5 to 18-oz.) package refrigerated sugar cookie dough
2 eggs, lightly beaten
1 (19.5 oz.) package milk chocolate brownie mix
1/2 cup cooking oil
1/3 cup coffee liqueur or cooled strong coffee
1 cup semisweet or bittersweet chocolate pieces
Preheat oven to 350F. Press sugar cookie dough into bottom of a 13 x 9 x 2-inch baking pan; set aside.
In a large bowl combine the eggs, brownie mix, cooking oil, and coffee liqueur until just combined. Spread batter over sugar cookie dough. Sprinkle with chocolate pieces. Bake for 40 minutes or until edges are set. Cool in pan on a wire rack. To serve, cut into bars.
Makes 24 brownies.
JAMBALAYA CAKE WITH GRILLED CHICKEN
~Shared by Johnny, LA
Ingredients:
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1 medium red onion
2 tablespoons garlic
Creole seasoning
Fresh basil
2 cups Parmesan cheese
1 cup white wine
2 quarts chicken stock
1 quart heavy cream
4 cups risotto, uncooked
6 grilled chicken breasts
Directions:
Take first four ingredients and dice very finely. Saute in sauce pan with vegetable oil. Add white wine. As the vegetables become clear and the wine reduces, add three cups chicken stock along with the risotto in a pot with enough water to barely cover the risotto. Continue cooking on high heat, stirring constantly. Add the rest of the chicken stock as it cooks down. Finish with a little heavy cream and Parmesan until risotto is tender. Finish with more cream and Parmesan and season to taste. Pour into sheet pan and let cool. Spread evenly and cover with wax paper to press it tightly together. Cool and cut out cakes with cutter.
Slice chicken breasts and place on top of jambalaya cake. Top with Red Pepper Tasso Sauce.
Red Pepper Tasso Sauce
Ingredients:
2 large red bell peppers, grilled
1 red onion, grilled
2 quarts heavy cream
1 pound tasso, finely diced
2 egg yolks
Salt to taste
White pepper to taste
Cayenne pepper to taste
Directions:
Peel and finely chop bell pepper and onion. In a sauce pan, add 2 quarts of heavy cream, salt, white pepper and cayenne pepper. Do not bring to heavy boil. Add tasso and cook until thickened. Take off heat and add egg yolks slowly using wire whisk. Put back on medium heat until sauce coats the back of a spoon.
SPICED APPLESAUCE BUNDT CAKE
~Shared by Luanne, FL
Wow, this is good. Not hard to do either, it just looks it.
Ingredients:
1 tbsp. all-purpose flour
1 cup raisins
2 1/2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups granulated sugar
1/2 cup (1 stick/4 oz./113g) butter or margarine, softened
2 eggs
1 1/2 cups applesauce
1/2 cup chopped walnuts or pecans
2 tbsp. confectioners' sugar
Serve with: (optional)
Sweetened whipped cream
Instructions:
Preheat oven to 350 degrees.
Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.
Toss 1 tablespoon flour and the raisins to coat; set aside. In large bowl, mix 2 1/2 cups flour, the pumpkin pie spice, salt, baking powder and baking soda; set aside.
In large bowl, beat granulated sugar and butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, until smooth and blended. Reduce mixer speed to medium. Gradually beat in flour mixture alternately with applesauce until smooth. Stir in raisin-flour mixture and walnuts. Pour into prepared pan.
Bake in preheated oven for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 2 hours. Dust with confectioners' sugar and serve with sweetened whipped cream, if desired.
Makes about 12 servings
CORN PONES - CHEROKEE
~Shared by Treva, NC
Servings: 8
Classification: Contemporary
Nation/Tribe: Cherokee
Ingredients
2 cups Cornmeal
1/4 tsp. Baking soda
1 tsp. Salt
1/2 cup Shortening
3/4 cup Buttermilk
3/4 cup Milk
Butter
Directions
Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal. Add buttermilk and milk, stirring just until dry ingredients are moistened. Form batter into eight 1/2" thick cakes. Place on a hot, greased griddle. Bake at 400º for 15 minutes. Turn and bake an additional 15 minutes. Serve hot with butter.
BARBECUED CHUCK ROAST
~Shared by Patricia, Charlevoix, MI
It's grilling time:
1 5-pound chuck roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) can or bottle beer
3 teaspoons minced garlic
3 teaspoons thinly sliced fresh ginger root
1 onion, finely chopped
3 teaspoons coarsely ground black pepper
2 teaspoons salt
In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145. Baste often during the last hour with reserved marinade.
Serves 8.
LEMON LOAF
~Shared by Mary H., Montreal, Canada
1/2 cup shortening
1 cup sugar
2 eggs
grated rind of 1 lemon
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
Glaze: juice of 1 lemon, 1/4 cup sugar
Cream shortening, beat in sugar gradually. Add eggs, beating well; stir in rind. Mix flour, salt and baking powder together. Blend in dry ingredients to shortening/sugar mixture alternately with milk, mixing well. Bake in a greased and floured, 8 1/2" or 9" loaf pan in a moderate (350 degrees F.) oven for 50 - 60 minutes, or until loaf tests done with a toothpick. Top may be slightly cracked.
While loaf is cooking, make glaze in a small bowl: mix lemon juice and sugar together. Remove loaf from oven, and immediately poke several holes in it with a toothpick. Spread glaze over top of loaf and let cool for at least 10 minutes before removing from pan to cool completely. Loaf slices better and is less crumbly if you wait until the next day.
CALMING WINDS CREEK FRY BREAD
~Shared by Treva, NC
Ingredients:
2 cups white lily flour self-rising
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 16oz. sour cream water
Preparation:
Mix together all dry ingredients.
Add sour cream to the dry ingredients.
Add enough water to make a dough.
Let rise about 1/2 hr.
Pull off pieces of dough.
Roll in flour, make a ball and then flatten.
Fry in oil until golden brown.
Then use your best topping and enjoy.
Servings: Five-Ten
CREAMY LEMON MERINGUE PIE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
An easy foolproof Lemon Meringue Pie that will melt in your mouth with the first bite. You'll love the refreshing lemon taste and creamy texture of this classic dessert.
Servings: Makes one (8- or 9-inch) pie
Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients
3 eggs, separated*
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice
Few drops yellow food coloring (optional)
1 (8- or 9-inch) prepared graham cracker or baked pie crust
1/4 teaspoon cream of tartar
1/3 cup sugar
Instructions
Preheat oven to 350°F. In medium bowl, beat egg yolks; stir in EAGLE BRAND®, lemon juice, and food coloring. Pour into prepared pie crust.
In small bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff but not dry. Spread on top of pie, sealing carefully to edge of crust.
Bake 12 to 15 minutes or until golden brown. Cool. Chill before serving. Store leftovers covered in refrigerator.
Notes: *Use only Grade A clean, uncracked eggs.
MONTEREY SPAGHETTI CASSEROLE
~Shared by Linda H., Rosharon, TX
4 ounces spaghetti, broken into 2-inch pieces
1 egg
1 cup sour cream
1/4 cup Parmesan cheese, grated
1/4 teaspoon garlic powder
2 cups Monterey jack cheese, shredded
10 ounces chopped spinach, thawed and drained
1 (2.8 ounce) can French-fried onions, divided
Cook spaghetti. Meanwhile, beat egg in medium bowl. Add sour cream, Parmesan cheese and garlic
powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-quart baking
dish. Cover and bake at 350 degrees F for 30 minutes or until heated through. Top with remaining onions; return to the oven uncovered for 5 minutes or until onions are golden brown.
Yield: 6 servings
CHICKEN MUSHROOM BAKE CASSEROLE
~Shared by Treva, NC
1/3 cup flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 chicken, cut into pieces
1/3 cup butter
1 can cream of mushroom soup
1 cup sour cream
1/2 cup canned mushrooms, drained
2/3 cup shredded cheddar cheese
Set oven to 350ºF. combine flour, salt, paprika and pepper in paper bag. Shake chicken in flour mixture. Melt butter in large skillet. Brown chicken on all sides. Place in a 13x9 inch baking dish.
Combine soup, sour cream and mushrooms. Pour over chicken. Bake at 350ºF for 1 hour, until tender. Sprinkle with cheese and return to oven just until cheese melts.
Serves 4.
SWEET BBQ CROCKPOT RIBS
~Shared by Jim D., WA State
Ingredients:
3-1/2 lbs. pork loin back ribs
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup cola beverage
2/3 cup barbecue sauce
Preparation:
Cut ribs into 2 or 3 rib portions and place in slow cooker.
Sprinkle with salt and pepper and pour cola over.
Cover crockpot and cook on low for 8-9 hours until the ribs are tender.
Drain liquid and discard. Pour barbecue sauce into crockpot and mix so ribs are coated.
Cover crockpot and cook on low for 1 hour until ribs are glazed.
6 servings
SCALLOPED SALMON
~Shared by Larry Holmes, Toronto, Canada
1 can (7 3/4 ounces) salmon
1 tablespoon fresh lemon juice
1/3 cup butter, melted
1 1/4 cups cracker crumbs
1/4 teaspoon ground black pepper
1/2 teaspoon powdered mustard
1/4 teaspoon thyme leaves
1 teaspoon salt
1 tablespoon onion flakes
milk
Drain and flake salmon, saving the liquid to use later. Add lemon juice to salmon and set aside. Combine the next seven ingredients and put half the mixture in a buttered 9-inch pie plate. Spread to cover pie plate uniformly. Add salmon and smooth the surface with a spatula.
Pour the salmon liquid in a measuring cup and add enough milk to make 1 cup of liquid. Pour over the salmon. Top with remaining cracker crumb mixture/ Bake in a preheated hot oven (400 degrees F.) 25 minutes or until crumbs are brown. A good supper of luncheon dish.
Serves 6.
CROCKPOT SWEET & SOUR TURKEY MEATBALLS
~Shared by Treva, NC
2 pounds ground turkey breast
2 teaspoons salt-free garlic and herb seasoning or poultry seasoning
1 egg white
Salt and ground black pepper
2 (15-ounce) cans tomato sauce
2 cups reduced-sodium chicken broth
1 cup chili sauce
1/2 cup cider vinegar
1/2 cup brown sugar
2 teaspoons dried thyme
Mashed Red Potatoes, recipe follows
Steamed Broccoli, recipe follows
In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Serve with Mashed Red Potatoes and Steamed Broccoli.
Mashed Red Potatoes:
8 medium red potatoes, cut into 1-inch pieces (skin on)
6 whole cloves garlic
1 cup light sour cream
4 tablespoons chopped fresh chives
Salt and ground black pepper
Place potatoes and garlic cloves in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes until potatoes are fork-tender. Drain and return potatoes and garlic cloves to pan. Mash in sour cream until desired consistency. Fold in chives. Season, to taste, with salt and pepper.
Steamed Broccoli:
2 cups broccoli florets
2 tablespoons water Salt and pepper Lemon wedges
In a microwaveable bowl, add broccoli florets and water. Cover and cook in microwave 2 to 3 minutes, or until crisp tender. Season with salt and pepper, to taste. Serve with lemon, if desired.
CHICKEN RATATOUILLE
~Shared by Mary S., Nashville, TN
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon plus 1/8 teaspoon pepper
3 pounds cut-up broiler-fryer chicken (3 to 3 1/2 pounds)
1 tablespoon vegetable oil
1/4 cup water
3 cloves garlic -- finely chopped
1 tablespoon chopped fresh basil
OR
1 teaspoon dried basil leaves
4 cups eggplant (about 1 pound) -- (1-inch pieces)
2 cups sliced zucchini (about 2 small)
1 medium green bell pepper -- cut into 1-inch pieces
1/2 cup chopped onion (about 1 medium)
3 medium tomatoes -- cut into wedges
Mix flour, 1/2 teaspoon of the salt, the paprika and 1/8 teaspoon of the pepper; sprinkle over chicken. Heat oil in 12-inch nonstick skillet or 4-quart Dutch oven. Cook chicken over medium heat about 15 minutes or until brown on all sides; add water. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
Mix garlic, basil and remaining 1/4 teaspoon pepper. Add eggplant to skillet; sprinkle with half of the garlic mixture. Add zucchini, bell pepper and onion; sprinkle with remaining garlic mixture. Add 1 to 2 tablespoons water if necessary. Cover and simmer 10 to 15 minutes, stirring occasionally, until juices of thickest pieces of chicken run clear and vegetables are crisp-tender. Add tomato wedges; sprinkle with remaining 1/2 teaspoon salt. Cover and simmer about 5 minutes or until tomatoes are hot.
Serves 6.
TOSTADA CASSEROLE
~Shared by Marty B., Tell City, IN
1 lb. lean ground beef
1 small onion, chopped
1 15 oz. can tomato sauce
1 envelope taco seasoning
2 1/2 c corn chips
1 15 oz can refried beans
1/2 c. shredded cheddar cheese
Heat oven to 375* brown beef and onions, drain well. Add half a can tomato sauce and taco seasoning, mix well. Line bottom of 2 qt. casserole with 2 c. crushed corn chips. Crush remaining corn chips, set aside.
Spoon meat mixture over the chips in dish. Combine remaining tomato sauce with refried beans, spread over meat mixture. Bake covered for 25 minutes. Sprinkle with cheese and remaining chips. Bake uncovered for 5 minutes more.
CHOCOLATE COOKIE CUPCAKES
~Shared by Treva, NC
1 package (18-1/4 ounces) white cake mix
1 & 1/4 cups water
1/4 cup canola oil
3 egg whites
1 cup coarsely crushed cream-filled chocolate sandwich cookies (about 9 cookies)
1 can (16 ounces) vanilla frosting
Additional crushed cream-filled chocolate sandwich cookies
In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in cookie crumbs.
Fill paper-lined muffin cups two-thirds full.
Bake at 350° for 18-22 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frost cupcakes; sprinkle with additional cookie crumbs.
Yield: 2 dozen.
Nutrition Facts One serving: 1 cupcake Calories: 227 Fat: 9 g Saturated Fat: 2 g
Cholesterol: 0 mg Sodium: 214 mg Carbohydrate: 34 g Fiber: 1 g Protein: 2 g
BABY PORCUPINES
~Shared by Johnny, LA
1 pound ground round steak
1 cup bread crumbs
1 egg
4 tablespoons chopped onions
2 tablespoons chopped green peppers
1 teaspoon salt
1 teaspoon cayenne
1/8 teaspoon pepper
3/4 cup raw rice
1 cup tomato soup or tomato puree
2 cups water
Mix all but last 3 ingredients. Shape into small balls and roll in the uncooked rice, Heat tomato soup and water in heavy pan with a tight fitting cover. (Dutch oven is the best for this.) Place balls in the tomato mixture cover and cook slowly 45 minutes or until meat is tender and the rice is done.
CHICKEN LOBSTER
~Shared by Patricia, Charlevoix, MI
1/2 cup soy sauce
1/4 cup vegetable oil
1 teaspoon garlic salt
1/4 teaspoon black pepper
1 tablespoon packed brown sugar
1 teaspoon dry mustard powder
2 teaspoons ground ginger
1/2 cup pineapple juice
6 skinless, boneless chicken breast halves
In a saucepan, combine the soy sauce, oil, garlic salt, pepper, brown sugar, mustard powder, ginger and pineapple juice. Bring to a boil, stirring to dissolve the sugar. Boil for about 5 minutes, then remove from the heat and allow to cool completely.
When cooled, place the chicken into a large resealable bag and pour the marinade over it. Press out as much air as you can, seal and refrigerate for at least 2 hours to marinate.
Preheat a grill for medium-low heat. When hot, lightly oil the grate.
Place the chicken on the grill and discard the marinade. Cook until chicken juices run clear, 20 to 25 minutes. Turn as needed to keep the chicken from burning.
Serve with clarified butter for dipping.
CARAMEL APPLE UPSIDE DOWN CAKE
~Shared by Treva, NC
Topping Ingredients:
1/2 cup Brown sugar
3 Tb Butter
2 Tb Sunflower seeds
2 Granny Smith apples
Cake:
1 1/2 cups All-purpose flour
1 tsp Baking powder
1/2 tsp Salt
2/3 cup Brown sugar
1/3 cup Butter, softened
1 Egg
1 tsp Vanilla extract
1/2 cup Milk
Oven Temp ~ 350° Baking Time ~ 40 - 45 Min.
Pan Type ~ 9 inch round pan
Preheat oven, grease pan.
Place 1/2 cup brown sugar in small bowl; cut in 3 tablespoons butter until crumbly. Stir in sunflower nuts. Press onto bottom of prepared pan. Arrange apple slices on top. Set aside.
Combine flour, baking powder and salt in medium bowl. Combine 2/3 cup brown sugar and 1/3 cup butter in mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg and vanilla; continue beating until smooth (1 to 2 minutes). Add flour mixture alternately with milk until well mixed (1 to 2 minutes).
Spoon batter over apple layer; spread evenly. Bake until toothpick inserted in center comes out clean. Cool 5 minutes; invert onto serving plate. Serve warm or cool.
Nutrition Facts (1/8 of cake for a serving):
Calories: 380, Fat: 15 g, Cholesterol: 60 mg, Sodium: 360 mg, Carbohydrates: 59 g,
Dietary Fiber: 2 g, Protein: 4 g.
CROCKPOT PEKING PORK CHOPS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
6 pork chops, about 1 inch thick
Sauce:
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
1 to 2 cloves garlic, mashed
salt and pepper to taste
Trim excess fat from pork chops. Place pork chops in crock pot. Mix sauce ingredients together. Pour mixture over meat in crockpot. Cook, covered, on low for 4 to 6 hours, or until tender. Season with salt and pepper. Serve with: steamed white rice or jasmine rice and/or Chinese noodles.
Makes 6 servings.
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CITRUS CHIFFON CAKE
~Shared by Marty B., Tell City, IN
3 eggs, separated
1 pkg white cake mix (18.25 oz.)
2/3 c. orange juice
2 Tbs. oil
1 Tbs. + 1 tsp. grated orange zest
3 c. confectioners' sugar
5 Tbs. +1 tsp. milk
Orange slices (optional)
Preheat oven to 350* F. Grease and flour 11 c. Bundt pan. On medium-high speed, beat egg whites until stiff peaks form, about 2 minutes, set aside. In a separate bowl on low speed, beat cake mix, orange juice, 2/3 c. water, egg
yolks, oil and 1 Tbs. zest, until blended, about 30 seconds. Increase speed to medium: beat 2 minutes. Fold egg whites into batter: pour into pan. Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes. Remove from pan, cool on rack. In bowl mix confectioners' sugar milk and remaining 1 ts. zest. Place on serving plate, spoon glaze over cake. Garnish with orange slices if desired.
Serves 16
Calories 259, Pro. 3 g, Fat 6 g, 2 g saturated, trans fat 0 g, Chol. 40 mg, Carbs.49 g, Sod. 234 mg, Fiber 0 g, Sugar 37 gm
SPICY BAKED SWEET POTATO "FRIES"
~Shared by Jim D., WA State
Serves: 4
A healthy alternative to an American favorite.
INGREDIENTS
2 medium sweet potatoes, washed and cut (lengthwise) into strips (1/3 inch on each side)
1-1/2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon onion powder
DIRECTIONS
1. Line cookie sheet with aluminum foil or parchment paper.
2. Preheat oven to 450° F.
3. In a small mixing bowl, combine all ingredients. Mix to evenly coat potato strips.
4. Place potato strips on lined cookie sheet (allow space between individual strips for even cooking).
5. Bake for 15 minutes (or until potatoes become crispy) turning strips every 5 to 7 minutes (or as needed).
NUTRITION INFO
Calories: 117.6
Fat: 5.5 g
Carbohydrates: 16.4 g
Protein: 1.2 g
BROILED SALMON WITH HORSERADISH CREAM AND CUCUMBER SALAD
~Shared by Maggie, TX
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients
For the cucumber salad:
1 medium cucumber, peeled and thinly sliced
1 small red onion, thinly sliced
2 tablespoons fresh lemon juice
salt to taste
2 tablespoons fresh dill sprigs
For the salmon and horseradish cream:
1/2 cup non-fat sour cream
2 tablespoons prepared horseradish
freshly ground black pepper
4 salmon fillets, about 4 ounces each
1 tablespoon canola oil
Cooking Instructions
For the cucumber salad:
1. Place the cucumber and red onion in a bowl and toss to combine. Season to taste with lemon juice and salt. Garnish with dill sprigs.
For the salmon and horseradish sauce:
2. Combine the sour cream and horseradish in a small bowl. Season generously with freshly ground black pepper and a touch of salt. Refrigerate until ready to serve. (This can be made in advance and stored in the refrigerator for up to 3 days.)
3. Preheat the broiler.
4. Brush the salmon fillets with canola oil, season them with salt and pepper and place them on a nonstick baking sheet.
5. Broil the fillets until they are just cooked through, about 3 to 4 minutes per side.
6. Serve each salmon fillet, hot or at room temperature, with a dollop of horseradish sauce and a serving of cucumber salad.
Serves: 4
Nutrition Facts
Serving Size 1 fillet with sauce and salad
Amount Per Serving
Calories 215
Protein 26 g
Total Carbohydrate 11 g
Dietary Fiber 2 g
Soluble Fiber 0 g
Insoluble Fiber 0 g
Sugar 5 g
Total Fat 7 g
Saturated Fat 1 g
Monounsaturated Fat 3 g
Source: FoodFit.com
Click if you have a submission for the Heart Healthy Recipe
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SAVORY CHILI
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 pound 95% lean ground beef or turkey
- 1 cup chopped onion
- 1 cup grated carrots
- 1/2 cup finely chopped celery
- 14-1/2-ounce can Mexican-style stewed tomatoes
- 2 cups tomato juice
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 cans (15 ounces each) red kidney beans or pinto beans, or 1 can of each, drained
DIRECTIONS
Coat a 3-quart pot with nonstick cooking spray and place over medium heat. Add the ground beef and cook, stirring to crumble, until the meat is no longer pink. Drain off and discard any fat. Add the onion, carrots, and celery to the pot. Cover and cook over medium heat for 5 to 7 minutes, until the vegetables soften.
Add the undrained tomatoes, tomato juice, chili powder, and cumin to the pot. Bring the mixture to a boil, reduce the heat to low, cover, and simmer, stirring occasionally, for 20 minutes. Add the beans and simmer covered for 10 minutes more.
Serve hot, topping each serving with some shredded reduced-fat cheddar or Monterey Jack cheese if desired.
Nutritional Information Per Serving (per 1 cup serving):
Calories: 232, Carbohydrate: 31 g, Cholesterol: 30 mg,
Fat: 3.4 g, Saturated Fat: 1.1 g, Fiber: 11 g,
Protein: 20 g, Sodium: 380 mg, Calcium: 38 mg
Diabetic Exchanges: 2-1/2 Lean Meat, 1-1/2 Starch, 1-1/2 Vegetable
Source: "The Complete Diabetes Prevention Plan"
WATERCRESS AND ENDIVE SALAD WITH APPLE CIDER VINAIGRETTE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/4 cups pine nuts
- 5 tablespoons cider vinegar
- 8 tablespoons olive oil
- 1/4 Granny Smith apple, cored and diced
- 1/2 shallot, minced
- Pinch black pepper
- 2 endives, cored and leaves separated
- 12 ounces watercress
- 2 tablespoons fresh chives, chopped
DIRECTIONS
Preheat the oven to 300 degrees F. Place the pine nuts on a baking sheet and bake for 10 minutes, or until they are lightly browned. Remove from the oven and set aside.
Place the cider vinegar in a small bowl. Slowly whisk in the olive oil until it is well combined. Stir in the apples, shallots, and black pepper.
Place 4 endive leaves on each plate at the 3, 6, 9, and 12 o'clock positions. Place a good handful of endive and watercress in the center of the plate. Drizzle the vinaigrette over the watercress and endive. Garnish with the chives and pine nuts and serve.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 274, Fat: 23 g, Cholesterol: 0 mg, Sodium: 59 mg,
Carbohydrate: 9 g, Dietary Fiber: 5 g, Sugars: 2 g, Protein: 13 g
Diabetic Exchanges: 1 Very Lean Meat, 1/2 Vegetable, 4 Fat
Source: "Cooking with The Diabetic Chef"
VEAL STEW
~Shared by Mary S., Nashville, TN
Yield: About 5 cups (4 servings)
INGREDIENTS
- 1 pound veal shoulder or stew meat, cut into 1-inch cubes
- 3/4 cup chopped onion
- 1 large leek, white part only, sliced
- 1/4 cup sliced carrot
- 1/2 cup (2 ounces) sliced mushrooms
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup Homemade Chicken Broth, or canned reduced-sodium chicken broth
- 1/2 cup dry white wine
- 1 tablespoon cornstarch
- 1/4 cup fat-free evaporated milk
- 1 tablespoon Dijon mustard
- 1 cup frozen petite peas
DIRECTIONS
Preheat the oven to 325 degrees F. Prepare a Dutch oven with nonstick pan spray.
In the Dutch oven, brown the veal cubes on all sides. Stir in the onion, leek, carrot, mushrooms, garlic, rosemary, salt, and pepper. Cook for 5 minutes; remove from the heat.
Stir in the chicken broth and wine. Cover and bake for 1 to 1-1/2 hours, or until the veal is tender. With a slotted spoon, remove the veal and vegetables, leaving the liquid in the pot.
In a small bowl, dissolve the cornstarch in 2 tablespoons water. Add the cornstarch mixture, fat-free evaporated milk, and mustard to the pot. Whisk over medium heat until the sauce is thickened. Do not boil. Add the peas; simmer 5 minutes.
Return the veal and vegetables to the pot and heat through.
Nutritional Information Per Serving (About 1-1/4 cup):
Calories: 221, Fat: 4 g, Cholesterol: 96 mg, Sodium: 490 mg,
Carbohydrate: 18 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 28 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 3 Very-Lean Meat
Source: "The New Family Cookbook for People with Diabetes"
CURRIED RICE
~Shared by Mary S., Nashville, TN
Yield: 6 servings (Makes 2-1/2 - 3 cups)
INGREDIENTS
- 2 cups Chicken Broth
- 1 cup brown Basmati rice, well rinsed
- 2 teaspoons virgin olive oil
- 1 small onion, chopped
- 1-1/2 teaspoons curry powder
- 1 tablespoon raisins
- 1/2 cup green peas, thawed if frozen
- 6 hazelnuts, chopped
DIRECTIONS
In a medium-size saucepan, bring broth and rice to a boil. Cover and simmer 40 minutes until water is absorbed and rice is tender. Drain, if necessary.
Meanwhile, heat oil in a non-stick skillet and saute onion until softened. Stir in curry powder. Add onion, raisins and peas to rice and heat through. Garnish with nuts.
Nutritional Information Per Serving (About 1/2 cup):
Calories: 128, Cholesterol: 0 mg, Carbohydrate: 23 g,
Protein: 3 g, Sodium: 13 mg, Fat: 3 g
Diabetic Exchanges: 1-1/2 Starch/Bread, 1/2 Fat
Source: "Light and Easy Diabetes Cuisine"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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GRILLED CHICKEN SALAD WITH RASPBERRIES
~Shared by Mary S., Nashville, TN
2 tablespoons seedless raspberry jam
1 1/2 tablespoons raspberry vinegar
1 tablespoon honey
1 1/2 teaspoons olive oil
2 boneless skinless chicken breasts
1/4 teaspoon coarsely ground black pepper
1/2 bag (10-oz size) American blend mixed salad greens
1/2 cup fresh raspberries
Heat gas grill or coals. In medium bowl, stir together jam, vinegar, honey and oil. Reserve one-third of the mixture for dressing. Add chicken to remaining mixture, tossing to coat. Let stand at room temperature 10 minutes. When ready to grill, remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with pepper. To heat dinner rolls, place rolls in foil on grill during last 6 to 7 minutes of cooking time.
In large bowl, toss salad greens and reserved dressing. Divide between 2 serving plates. Slice each chicken breast crosswise into slices; do not separate slices. Fan chicken slices; arrange 1 breast on salad greens on each plate. Garnish with raspberries.
MEATLOAF WITH MAPLE SYRUP TOPPING
~Shared by Luanne, FL
This is a neat way to have your meatloaf a couple of times and not all in the same week!!
I like baking my meatloaf in muffin tins now. I mix up the meat, divide between muffin cups, and bake, freezing the rest for another night or two later in the month.
1 pound ground beef
1/2 onion, minced, or 1 Tbs dried onion flakes
1 egg
1/4 cup milk
1/8 cup (or maybe more?!) Worcestershire sauce
dash of salt and pepper
1/4 - 1/2 cup bread crumbs or crushed Ritz crackers or oatmeal
Mix it all together--but don't overmix. Divide between 6 muffin tins (sprayed or oiled)
Meatloaf Topping:
1/8 cup maple syrup
1/4 cup ketchup
Spread a bit of the topping on each and save the rest to serve at the table.
Bake at 350 for 30 minutes or until done.
If you need a bigger meatloaf, just double the recipe and bake in a loaf pan for an hour. You might delay putting the maple syrup and ketchup topping on until after the first 30 minutes.
This would bake at least one hour at 350
CRAB IMPERIAL
~Submitted by Maggie, TX
1/2 cup (twelve) crushed unsalted saltine crackers
1 Tablespoon melted butter
Mix well in large bowl:
1/2 pound crabmeat in small bite-sized pieces
1/4 cup mayonnaise
1/2 teaspoon dry minced onion
1/4 teaspoon dry mustard
Worcestershire sauce to your taste
1/16 teaspoon cayenne pepper
1/2 Tablespoon lemon juice
Half of a drained 4-ounce can of sliced mushrooms
Lightly toss 1 Tablespoon melted butter in 1/2 cup (twelve) crushed unsalted saltine crackers.
Fold crumbs into crab mixture. Spoon into two greased oven-proof dishes and sprinkle with paprika. Bake 450 degrees for 15 minutes.
Serves 2.
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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SOY SAUCE CHICKEN
4 chicken breasts, boneless & skinless
1 cup sour cream
1/4 cup soy sauce
Put chicken in a greased casserole pan. Blend soy sauce and sour cream together. Spread over chicken breasts cover and bake at 350° for about one hour.
PEANUT BUTTER TRUFFLE BROWNIES
This is a Betty Crocker recipe that kids really enjoy.
"Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum."
Prep Time: 20 min
Start to Finish: 2 hr 30 min
Makes: 36 brownies
Brownie Base:
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling:
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping:
1 cup semisweet chocolate chips
1/4 cup butter
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.
Nutrition Information:
1 Serving: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 105mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 19g); Protein 2g
Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 4%
Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker
STUFFED PEPPERS
6 large green peppers
1 pound lean hamburger
1 onion
1 cup long grain rice
1 (16 ounce) can tomato sauce
Salt and pepper, to taste
Margarine or butter
Wash and cut tops off peppers, clean out seeds. In a large bowl, mix the hamburger, rice, onion, 4 ounces of the tomato sauce and a small amount of water to moisten. Fill peppers to the top. Put pat of butter or margarine in mixture in pepper. Mix remaining tomato sauce with an equal amount of water. Lay peppers on their sides in roasting pan. Pour tomato mixture over peppers. Cover with aluminum foil. Bake at 325F for 1-1/2 hours. Uncover, turn peppers, and cook for another 1/2 hour or until peppers are soft and browned. When you uncover peppers, drain juice into saucepan.
CABBAGE ROLL CASSEROLE
1 Large head of cabbage
1 to 1-1/2 pounds of ground beef (or meat loaf mix)
2 cups cooked instant or minute rice
2 26-oz. jars of Tomato Sauce butter salt & pepper onion powder garlic powder
Begin by chopping the cabbage into bite size chunks. In a large frying pan or a Dutch oven, add enough butter to cover the bottom and then some. Fry the cabbage until it is tender, but not too mushy. When done, put in a large bowl and hold for later in recipe. Using the same fry pan or Dutch oven, fry ground beef until cooked. Mix meat and cooked rice together adding salt, pepper, onion powder, garlic powder & some of the tomato sauce to moisten the mixture. In a 9x13-inch casserole pan, cover the bottom with tomato sauce, then layer cabbage, meat & rice mix, and tomato sauce until pan's full. Bake at 350 degrees for about 45 minutes to an hour.
ITALIAN PORK ROAST
2 lb boneless pork roast
3 Tbsp Italian seasoning
4 potatoes, cut into wedges
1/4 cup Italian salad dressing
Rub Italian seasoning all over roast. Place in shallow pan, roast at 350 oven for 25 minutes. Place potato wedges and Italian dressing in plastic bag and toss evenly to coat. Add wedges to roast and return to oven for 20-30 minutes. Remove from oven and let rest for 5-10 minutes before slicing.
LUBY'S CAFETERIA SHREDDED CARROT-PINEAPPLE SALAD
2 pounds raw peeled carrots shredded
1 cup drained chunk pineapple
1 cup mayonnaise
1 cup raisins, soaked In water to plump, then drained
1/2 cup confectioners' sugar
Combine carrots, pineapple, mayonnaise, raisins and confectioners' sugar; mix well. Chill until ready to serve.
Makes 8 servings
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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.
F-R-E-E SHIPPING ON ALL ORDERS !
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