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WELCOME TO 'A TO Z RECIPES'
If you choose, you may rate this Ezine at the Cumuli Ezine Finder.
Have trouble voting? Contact:
Voting for A to Z Recipes is voluntary. As always, let your conscience
be your guide. Thanks.
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If you would like to make a donation to A to Z Recipes to keep it a
FREE and regular service, there are two convenient ways:
Click on the link below to make your donation to a2zrecipes@fastmail.fm through Pay Pal:
If you choose, you may mail your donation to:
Maggie Blackwell
P O Box 485
Brazoria, Texas, USA 77422
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I cannot sub (subscribe) or un-sub people. This is something you must
do for yourself. Zinester will help with any problems. If your email
address changes, sub at your NEW email and un-sub at the OLD one.
To subscribe or un-subscribe from A to Z Recipes, use the appropriate
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if you intend to use any of its contents for personal gain. Chances are I will
not refuse. You may direct inquiries and comments to either of the methods
listed below. A postal contact is listed for those who do not choose to use
emailed permission requests. It is also for any other communication to the
publisher that you do not wish to send over the internet.
Maggie Blackwell, Publisher
A to Z Recipes
Email contact:
Postal contact:
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Brazoria, Texas, USA 77422
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INDEX OF THIS ISSUE:
MAGGIE'S WORLD – So what did Maggie leave for you today?
SHOPPING TIPS – Maggie's Choice: Colorful 14K Hinged Hoop Earrings
RAMBLINGS – Groaners from kids
DID YOU KNOW? – Molding a perfect holiday
CRAZY CORNER – Just too dang funny to explain...
YOUR FAVORITES – It’s what’s for dinner
HEART HEALTHY – Ham Roll-ups
COOKING FOR TWO – Penne Greek-Style
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~*~ MAGGIE'S WORLD ~*~
As you may recall, I am off from work for a week at the lake. I
may be away but please know you are in my thoughts (yeah, right!).
Seriously, I felt guilty about leaving you without making sure you
had some a2z in your inbox each day. So...here is another installment
that I prepared in advance. I hope you enjoy the issue and the effort
I put into it. Lord knows, I DO try. My heartfelt thanks to all who
came to bat for me in the 9th inning so this would be possible.
Right here...right now...I want to share a recipe with you that I plan to
make while away. Since I am the “pepper head” in my family, I’ll make it
after the kiddos leave. My thanks go to Chef Jay Burgess for the recipe.
Jay is a proud member of the a2z family and an avid supporter.
Make sure you visit his site: http://www.chile-pepper-sauces.com
And sign up for his newsletter: http://www.chile-pepper-sauces.com/e-zine.html
Homemade Roasted Salsa
http://www.chile-pepper-sauces.com/guacamole-recipe.html
Source: Chef Jay Burgess
Ingredients:
7 tomatoes (plum or roma preferred)
5 serrano peppers, stems removed (of course add more to suit your taste)
2 cloves garlic
1/2 onion
1/2 cilantro bunch
Directions:
Preheat your oven to 450 degrees. Spread the tomatoes and peppers on a cookie sheet or other tin and roast on the upper rack(about 4 inches below heat) of your oven for about 10 minutes or until skin starts to blacken. Remove from oven and use tongs to turn over and repeat for 10 more minutes. After both sides of tomatoes and peppers are charred, remove from oven. If you want to remove the skin, allow to cool in a plastic bag (Ziploc, etc.), then remove skin. I like the taste of the cooked skin, so I leave them on.
Finely chop the onion, garlic, and cilantro.
In a blender or food processor, add tomatoes and peppers, careful to reserve as much of the liquids as possible. Add onion, garlic and cilantro. Pulse the contents a few times to your desired consistency. Salt to taste.
A couple of quick reminders for my week away:
1. Please send in your recipes. I will need them for future issues.
2. Our "theme issue" continues and I encourage you to send in your
bread recipes (see next paragraph).
3. Your vote, every time you read an issue, is very important. We
have worked so hard to be NUMBER ONE. Let's get it back.
http://www.cumuli.com/ezines/ra20729.rate
4. Since I will NOT be near a computer, it is VERY IMPORTANT
that you refrain from sending in lengthy jokes (especially those
laden with graphics) and placing me over my hotmail limit. After I
return you may resume sending in anything you feel I could use.
Monthly Theme: "Our Daily Bread"
A to Z Recipes continues with its popular Theme Issues. We
will share theme recipes and post them on the first Sunday of
each month. Send your recipes no later than the last Friday
of each month to have them posted in the next monthly theme
issue. You may send in as many recipes in each email as your
little heart desires. If the number of recipes exceeds those
needed in the issue, the publisher will post as many from every
submitter as possible and save the remaining recipes for regular,
daily issues. The rules for recipe submissions for the monthly
theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes
that are in a form that others could easily copy and save for
their own use. Recipes that would require a lot of editing or
cleaning up or use non-standard measurements should not be
submitted. This would include recipes with traces from forwarding,
those in ALL caps (or NO caps), and recipes that do not contain
the standards for recipes (title, ingredient list, and instructions).
Recipes without a name/location of sender will NOT be posted.
A to Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions. Send recipes
you'd like to share to: a2zrecipes@fastmail.fm
(Use the theme name as subject.)
Our Current Monthly Theme: "Our Daily Bread"
Yes, the aroma of fresh bread baking in the oven cannot be duplicated.
You might start looking through those recipe files for your favorite
bread recipes. We've done the quick bread recipes before but we
can always use more, so you will be able to include any leavening
you choose. Please share with our readers the recipes you enjoy when
you want to serve freshly baked bread. This will be an exciting theme
when we can collect and share favorites such as white bread, perhaps a
whole wheat or cheese bread; how about some foccacia, or bruschetta?
Don't forget to include the special date, banana and other fruit varieties.
Try sharing some of those with us, as well as any you feel others
would enjoy collecting and preparing. Look through those recipe files,
cookbooks and clippings for some great recipes to submit to November's
Theme Issue.
The deadline for next month's theme issue is Friday, October 31st.
Theme recipes must have subject: "Our Daily Bread"
and will be posted on Sunday, November 2nd.
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~*~ SHOPPING TIPS ~*~
Maggie's Choice: Colorful 14K Hinged Hoop Earrings
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~*~ RAMBLINGS ~*~
Groaners from kids...
How do you make antifreeze?
Steal her blanket.
What is a computer virus?
A terminal illness.
What do you get when you cross a chair with a bird?
A stool pigeon
Why was the broom late for school?
Because it overswept!
What do you call a witch at the beach?
A sandwich
What did the stamp say to the letter?
Stick with me, we'll go places.
What was on the license plate of the pickup truck of the sheep farmer?
Ewe Haul
What do you get when you cross a chicken with a dictionary? Fowl language.
Which day is stronger-Sunday or Monday?
Sunday is stronger. Monday is a weekday
Why did the comedian tell jokes to the eggs?
He wanted to crack them up.
In what part of a ballpark do you find the whitest clothes?
In the bleachers.
Why did the cookie go to the doctor?
Because it was feeling crummy.
Why did the blonde put make-up on her forehead?
She wanted everyone to know that she was able to make up her mind.
Why couldn't anyone play cards on the ark?
Because Noah sat on the deck.
What do you get when you cross a lazy bull with some bad directions?
A bum steer.
What is always behind time?
The back of a watch.
Police arrested two kids yesterday, one was drinking battery acid; the other was
eating fireworks. They charged one and let the other one off.
Shared with a2z by Larry Holmes, Ontario, Canada
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~*~ DID YOU KNOW ? ~*~
Molding a perfect holiday
Those cute molded chocolate candies and lollipops you see in boutiques and candy shops are delightful to look at and they're great to give as gifts and party favors, however, the price tag can be forbidding. Why buy them, though, when you can make them yourself? From beautifully basic molded chocolates to the most elaborate hand-painted edible figurines, it's fun, affordable and surprisingly easy to create your very own molded chocolate candies!
Choosing Chocolate
There are two basic kinds of chocolate you can use for molding. First, there is high-quality chocolate with a large ratio of cocoa butter in it. This kind of chocolate tastes the best by far, but it is more expensive and more temperamental. If you'd like to make the investment of a little extra money and time, you'll be rewarded with breathtaking, divine-tasting handmade candies, better than you could buy in almost any store. High quality chocolate will need to be tempered.
If you'd rather opt for something that's cheaper, easier to work with and doesn't require tempering, choose confectionery coating. This product comes in a rainbow of colors and flavors in addition to the traditional chocolate flavor. Confectionery coating contains vegetable fat rather than cocoa butter, which makes it much more stable, though it does not have the same rich, complex flavor as high-quality chocolate. Confectionery coating is great to use when you're making candies with kids.
Essential Equipment
Besides chocolate or coating, there are a few other supplies you'll need to have on hand before your candy making adventure can begin. First, you'll need molds. Most candy molds are made of plastic and are quite inexpensive, so you can stock up on all the shapes, sizes and varieties you could ever want for any occasion. If lollipops are the order of the day, you'll want to have molds that are specially made for this purpose - and remember to buy some lollipop sticks as well. If your candies are going to be multicolored you'll also need some small paintbrushes to accomplish this feat. It's preferable to buy the brushes at the same supply store where you get all of your other equipment so you can ensure you're getting food-quality brushes that will not shed tiny hairs in your carefully crafted candies. You may also wish to invest in some plastic squeeze bottles. These work fantastically for keeping messes to a minimum, and they're also a convenient way to keep the chocolate warm once it's been melted; all you need to do is place the bottles in a pan of warm water, and change the water occasionally to keep it warm. Lastly, you'll need a small palate knife or offset metal spatula for smoothing down the chocolate once you pour it into the mold.
How to Melt Chocolate
The most important points to remember when melting chocolate or confectionery coating are: Never let water or other liquid to come into contact with it, and do not allow it to get too hot. Water and excess heat will both cause the chocolate to separate, rendering it unusable. You can check the temperature of the chocolate by dabbing a small amount of it on your lips. It should feel just barely warm - definitely not hot. The coating usually comes in small discs just the right size for easy melting. However, if the product you're working with comes in a large block, you'll want to chop it into small pieces first. The easiest way to do this is on a cutting board, using a serrated knife. There are several different ways to melt chocolate or confectionery coating. Here are a few methods:
In the Microwave
This is a very easy way to melt chocolate! Simply place the coating in a microwave-safe bowl and zap it on high power at 10-second intervals, stirring each time, just until it's completely melted.
In the Slow Cooker
One of these, set on low heat, is perfect for melting chocolate and keeping it at just the right temperature while you work with it. All you need to do is stir it occasionally and keep an eye on it to make sure it's not getting too hot. If it does get too hot, turn off the slow cooker and stir in a couple of pieces of unmelted chocolate to cool it down quickly.
In the Double Boiler
This method allows you the most temperature control, and is best for higher-quality chocolate. Set up your double boiler with just a small amount of water - the water should not be touching the top pan - and set it over medium-low heat. Add your coating pieces and stir constantly just until the mixture is smooth, then remove the pan from the heat.
Once the chocolate is melted and smooth you can spoon it into plastic squeeze bottles if you like, and set the bottles in a pan of warm water to stay at just the right temperature while you work!
Multicolored Molds
To make intricate, multicolored candies, buy different colors of confectionery coating and some small, food-safe paintbrushes. Paint one color at a time onto the surface of the mold and allow it to harden before proceeding with the next color. Once each color has hardened, fill in the remainder of the mold with whatever color of chocolate you like.
Pouring Chocolate
Pouring the chocolate is the easy part! Simply fill up each mold slowly with a squeeze bottle or a spoon. Scrape off any excess chocolate with your palate knife or spatula, making the back of the mold smooth and even. If you're making lollipops, now is the time to insert the sticks, giving them a twist so that they're completely coated with chocolate. All that's left to do now is tap the mold on the countertop (making sure to keep it flat!) in order to release any air bubbles. To make the chocolate harden quickly, freeing up the mold for more candy making fun, put it in the freezer for a few minutes. Once the chocolate is firm enough to lift easily out of the mold, just invert the entire mold onto a clean towel and twist very gently until all the adorable candies pop out.
Once your candies are complete, store them in a dry place at room temperature. To give them as gifts you can pack them in fancy little baskets, wrap them in cellophane and tie them with festive ribbons. Or just put them out in your favorite candy dish and watch everyone's eyes light up!
Sources: All Recipes and Hershey’s Chocolates
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~*~ READER REQUESTS ~*~
Send your requests or replies to a request to:
a2zrecipes@fastmail.fm
(PLEASE use "Recipe Request" as subject.)
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~*~ CRAZY CORNER ~*~
Give me a sense of humor, Lord,
Give me the grace to see a joke,
To get some humor out of life,
And pass it on to other folk.
KitchenEtc.com
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Mary Jane, Stockton, CA...
It Happened One Night
One night, an 87-year-old woman came home from Bingo
to find her husband in bed with another woman.
She became violent and ended up pushing him off the
balcony of their 20th-floor assisted-living apartment,
killing him instantly.
Brought before the court on a charge of murder, she
was asked if she had anything to say in her defense.
"Your Honor", she began coolly, "I figured that at
92, if he could screw, he could fly."
Linda, MI...
THE NEXT SURVIVOR SERIES
Six married men will be dropped on an island with 1 car and 4 kids
each, for 6 weeks.
Each kid plays two sports and either takes music or dance classes.
There is no access to fast food.
Each man must take care of his 4 kids, keep his assigned house
clean, correct all homework, complete science projects, cook, do
laundry, etc.
The men only have access to television
when the kids are asleep and all chores are done.
There is only one TV between them and there is NO REMOTE
The men must shave their legs, wear makeup daily, which they must
apply themselves, either while driving or while making four lunches.
They must attend weekly PTA meetings;
clean up after their sick children at 3:00
a.m. make an Indian hut model with six toothpicks, a tortilla and one
marker; and get a 4-year-old to eat a serving of peas.
The kids vote them off the island, based on performance.
The last man standing wins........ only if he has enough energy to
be intimate with his spouse at a moment's notice.
If the last man does win, he can play the game over and over again for
the next 18-25 years...eventually earning the right to be
called "Mother."
*****
One more thing, the men cannot kill themselves or the kids, or they
automatically get voted off.
Larry, Ontario, Canada...
Questions? You want questions?
1. Is it good if a vacuum really sucks?
2. Why is the third hand on the watch called the second hand?
3. If a word is misspelled in the dictionary, how would we ever know?
4. If Webster wrote the first dictionary, where did he find the words?
5. Why do we say something is out of whack? What is a whack?
6. Why does "slow down" and "slow up" mean the same thing?
7. Why does "fat chance" and "slim chance" mean the same thing?
8. Why do "tug" boats push their barges?
9. Why do we sing "Take me out to the ball game" when we are already there?
10. Why are they called "stands" when they are made for sitting?
11. Why is it called "after dark" when it really is "after light"?
12. Doesn't "expecting the unexpected" make the unexpected expected?
13. Why are a "wise man" and a "wise guy" opposites?
14. Why do "overlook" and "oversee" mean opposite things?
15. Why is "phonics" not spelled the way it sounds?
16. If all the world is a stage, where is the audience sitting?
17. If love is blind, why is lingerie so popular?
18. If you are cross-eyed and have dyslexia, can you read all right?
19. Why is bra singular and panties plural?
20. Why do you press harder on the buttons of a remote control when you know the batteries are dead?
21. Why is abbreviated is such a long word?
22. Why do we wash bath towels? Aren't we clean when we use them?
23. Why do they call it a TV set when you only have one?
You want answers? I got answers!
Types Of Answers:
Abusive .... What's the matter, stupid, don't you know the answer?
Ambivalence .... Well, it could be yes and it could be no.
Amnesia .... I forget.
Antipathy .... You would have to ask me that.
Amorous .... I love the way you ask that question.
Apathy .... I don't care.
Apologetic .... I'm sorry that you have to ask me that.
Argumentative .... Are you looking for a fight?
Authoritarian .... I'll tell you when you can ask me questions!
Bigotry .... I'm not going to tell someone like you.
Blasphemous .... God Dammit, I told you not to ask!
Compulsive .... I want to tell you right now, I have to tell you right
now!
Conditional .... Well, it depends.
Damnation .... You and your questions can go to hell!
Depressed .... You would have to ask me that.
Dyslexic .... Gniees sdrawkcab.
Egotistical .... I'm the best person to answer that question.
Evasive .... Have you done your homework today?
Exhausted .... I'm too tired to answer you right now.
Flatulent .... That question really stinks!
Greedy .... What's in it for me if I tell you?
Hemorrhoids .... You know, this is a real pain in the butt!
Hostility .... If you ask me just one more question, I'll kill you!
Hypochondriacal .... The thought of it makes me sick.
Ignorance .... I don't know.
Indifference .... It doesn't matter.
Influenza .... You've got to be sick to ask me that question.
Insecure .... I don't think I want to know the answer to that question.
Insensitive .... I don't care if you don't know the answer.
Insomnia .... I stayed awake all last night thinking of the answer.
Intoxicated .... ** BURP **
Irreverent .... I swear to God, you ask too many questions!
Masturbation .... I can single-handedly answer that question.
Narcissism .... Before I answer, tell me, don't I look great?
Nausea .... That question is going to make me vomit.
Nonchalant .... It's not important.
Obstinate .... I'm not going to tell you.
Over-Protective .... I don't know if you're ready for the answer.
Over-Sensitive .... How could you ask me a question like that?
Paranoid .... You think I don't know the answer, don't you?
Pessimistic .... I'm sure I won't give the right answer.
Procrastination .... I'll tell you tomorrow.
Repetitive .... I already told you the answer once before.
Sarcastic .... That's a stupid question to ask me.
Secretive .... I can't tell you right now.
Seductive .... Lets go somewhere private where I can answer that for
you.
Self-Centered .... Well, I know the answer, that's all that matters.
Senile .... When I was your age, we couldn't ask these questions.
Subjective .... It's all in how you look at the question.
Suspicious .... Why are you asking me all these questions?
Temperamental .... What the heck do you want to know that for???
Send your funnies to: maggieblackwell@hotmail.com
(PLEASE use "Humor" as subject.)
Did you vote?
http://www.cumuli.com/ezines/ra20729.rate
Thanks!
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~*~ YOUR FAVORITES ~*~
These are recipes from generous contributors***. I have not personally
tried them. I have read through each recipe, checking for any obvious
errors. I assume no responsibility for the contents. These are offered
as a popular feature of this newsletter. Use those you like at your own
risk (see disclaimer at end of each issue).
REUBEN CASSEROLE
~Sent in by: Crystle, TX
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Prayer Board
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Cooked in your crockpot
2 lbs Corned beef (deli) slices
16 ozs Sauerkraut (well drained)
2 C Swiss cheese
2 C Cheddar cheese
1 C Mayo
Cooking Instructions:
Place in layers: corned beef on bottom, mayo, cheddar
cheese, sauerkraut, Swiss cheese, Repeat. Cook covered on
high 2 hours.
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CABBAGE CROWN
~Sent in by: Treva, NC
1 pound ground beef
1/3 cup flour
1 & 1/2 teaspoons salt
1/4 teaspoons pepper
1 egg
1 cup milk
2 tablespoons onion grated
1 large cabbage
1 cup boiling water
Combine ground beef, flour, salt, pepper and egg in a large bowl.
Beat at medium speed until blended, then gradually beat in milk a little
at a time, until smooth and paste-like; stir in onion. Trim off outside
leaves of cabbage. Cut off a slice about and inch. Cut core from
cabbage with a sharp knife, then hollow out cabbage. Chop cut out
pieces coarsely and cook as a vegetable for another day. Spoon meat
mixture into shell; fit cut slice back into place; tie with string. Place
stuffed cabbage, core end down, in slow cooker; add boiling water.
Cook on low for 8 hours or on high for 4 hours or until cabbage in
tender. Turn heat control to high. Combine 3 tablespoons
flour and 1/3-cup cold water in a cup. Pour in pot. Season to taste
with salt and pepper. Darken with a few drops of bottle gravy.
Place stuffed cabbage on a heated serving platter; remove string.
Cut cabbage into wedges; spoon gravy over all.
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FIESTA NOODLE BAKE
~Sent in by: Pat, Auburn, WA
Ingredients
2 cups uncooked fine noodles
1 can (1 lb.) peas and carrots, drained (frozen/thawed works too)
1 can condensed cream of celery soup
1/2 cup milk
1/2 tsp. Worcestershire sauce
6 hard-cooked eggs
1/4 cup onion-flavor cracker crumbs
Directions
Cook noodles, following label directions; drain; mix with peas and carrots in a shallow 6-cup baking dish (8-inch sq.)
Heat soup with milk and Worcestershire sauce to boiling in a small saucepan; pour half over noodle mixture. Slice eggs; set aside several slices for a garnish, then arrange remaining slices over noodle mixture; to with remaining soup mixture; sprinkle with cracker crumbs.
Bake in moderate oven (350 degrees F) 25 minutes, or until bubbly hot. Garnish with reserved egg slices.
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PEAR TART WITH
CHOCOLATE SABAYON
~Sent in by: Larry Holmes, Ontario, Canada
4 cups water
1 cup granulated sugar
1 stick cinnamon
4 whole cloves
grated rind of 1 lemon
5 pears
Chocolate Sabayon (recipe follows)
Pastry:
1 1/2 cups all-purpose flour
3/4 cup chilled butter, cubed
pinch salt
1 tablespoon lemon juice
1 tablespoon water
Custard:
2 egg yolks
1/4 cup granulated sugar
1 teaspoon cornstarch
2 tablespoons poire William or pear nectar
In saucepan, combine water, sugar, cinnamon, cloves and lemon rind; bring to boil
and cook, stirring occasionally, for 2 minutes. Peel, core and halve pears; add to
saucepan. Reduce heat and simmer, covered for 10 minutes or until pears are
tender. Remove from heat; let cool.
Pastry: Meanwhile, in food processor, combine flour, butter and salt; process until
mixture resembles fine crumbs. With machine running, pour in lemon juice and water
through feed tube; process just until combined. Gather dough into ball. On floured
board, roll out pastry; loosely roll around rolling pin and fit into 10-inch flan pan with
removable bottom, trimming excess pastry. Cover and refrigerate for 30 minutes. Line
pastry shell with foil; fill with dried beans or other pie weights. Bake in 425° F. oven
for 15 minutes. Let cool; remove weights and foil.
Custard: In bowl, whisk egg yolks, sugar and cornstarch until smooth and thickened.
Blend in pear nectar or poire William.
Drain pears on paper towels. Thinly slice pears crosswise; keep slices together;
arrange pears attractively in pastry shell. Pour custard over pears. Bake in 375° F.
oven for 25 to 30 minutes or until custard has set and top is golden. Remove sides of
pan; let cool.
To serve, spoon Chocolate Sabayon onto individual serving plates. Place slice of pear
tart over sauce.
Makes about 8 servings.
Chocolate Sabayon:
4 egg yolks
1/2 cup granulated sugar
1/2 cup white wine
1/4 cup sifted unsweetened cocoa powder
1 cup whipping cream
2 tablespoons coffee liqueur
In non-aluminum double boiler over medium heat, with electric beater, beat egg
yolks with sugar for 2 minutes or until slightly thickened. In bowl, whisk together
wine and cocoa. Add to egg yolk mixture; beat for about 2 1/2 minutes or until
mixture has tripled in volume and coats the back of spoon. Remove from heat
and transfer mixture to a large bowl to cool, whisking occasionally.
In mixing bowl, whip cream and fold in liqueur; gently fold into chocolate mixture.
Makes about 3 cups sauce.
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QUICK CHERRY CHEESECAKE
~Sent in by: Barbara Cooper, Chula Vista, CA
2 packages (one 8 oz., one 3 oz.) cream cheese, softened
1 cup confectioners sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 shortbread or graham cracker crust (8 or 9 inches)
1 can (21 ounces) cherry pie filling
In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping, spoon into crust. Top with pie filling. Refrigerate until serving. Yield: 6-8 servings.
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MRS. FIELD'S $250 COOKIE
~Sent in by: Mary B, MI
2 C butter
4 C flour
2 tsp. soda
2 C sugar
5 C blended oatmeal (measure oatmeal and blend in a blender to a fine powder)
24-oz chocolate chips
2 C brown sugar
1 tsp. salt
1 - 8 oz Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 C chopped nuts (your choice, but we liked pecans best)
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
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CROCKPOT APPLE COCONUT CRISP
~Sent in by: Ann, FL
Source: Recipe Friends Global Cooks Newsletter-Digest 5752
4 large Granny Smith apples, peeled and coarsely sliced (about 4 cup)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine
In a 1 1/2-quart baking dish that fits into the crockpot, combine apples with coconut, the 1 tablespoon flour, brown sugar and cinnamon. Drizzle with the ice cream topping.
Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture.
Cover and cook on HIGH for 2 1/2 to 3 hours or until apples are tender.
Serve warm with vanilla ice cream or whipped topping.
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~*~ HEART HEALTHY (HH) ~*~
This section is a little gift from our heart to yours! While
not completely free of fat, cholesterol and calories, they
should make your daily chore of eating more wisely just
a little bit easier and a whole lot tastier! Always use YOUR
best judgment when cooking for special needs!
Cookbooks make a wonderful gift. From
the allrecipes.com site comes a special deal. NEW!
Allrecipes' Cookbooks! Use this handy link to order:
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Your order helps support A to Z Recipes. Thanks.
HAM ROLL-UPS
Nutritional Analysis & Diabetic Exchanges
Yield: 40 appetizers
~Sent in by: Bev, FL
Plan ahead...needs to chill at least 1 hour
1 pkg. (8 oz.) FAT-FREE cream cheese. softened
1 can (2-1/4 oz.) chopped ripe olives, drained
1/3 c. thinly sliced green onions
8 to 10 slices LOW-FAT fully cooked ham
In a mixing bowl, beat cream cheese until smooth; stir in olives and onions.
Spread over ham slices. Roll up jelly-roll style, starting with the short
side. Chill for at least 1 hour. Just before serving, cut into 1-in. pieces.
Nutritional Analysis: One serving or 2 roll-ups equals 27 calories...259 mg
sodium...7 mg cholesterol...1 gm carbohydrate...4 gm protein...1 gm fat ++++
Diabetic Exchanges: 1/2 meat
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~*~ COOKING FOR TWO ~*~
This section provides some recipes for those who cook for
two. Not many recipes are mindful of the need to have it
"scaled down" for you. I hope this helps.
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PENNE GREEK-STYLE
Serves 2
8 plum (roma) tomatoes
2 cloves garlic
8 large basil leaves
10 black olives, sliced
1.5" cube of feta, crumbled (or more, if desired)
2 tbsp. olive oil
½ lb. penne
1. Bring a large pot of water to a boil.
2. While the water is coming to a boil, mince garlic and slice olives. Slice an X on the bottom (non-stem end) of the plum tomatoes. Once the water is at a full boil, drop in the tomatoes for 20 seconds. Remove and rinse in cold water. The skins should now come off easily – peel, de-seed and chop roughly.
3. Add pasta to water and cook according to the directions on the box. Cook until al dente.
4. Heat 2 tbsp. olive oil on low-medium in a skillet. Sauté the garlic until it turns translucent, approximately 1-2 minutes. Add the tomatoes, and stir. Gently tear the basil leaves and stir into the tomato-garlic mixture.
5. Cook for 7-10 minutes (depending on how much you like the raw taste of tomatoes – the longer you cook, the less tomato-ey it will taste).
6. Remove from heat and stir in the olives. Combine with the cooked, drained pasta.
7. Add the crumbled feta, season with salt and pepper, and toss well. Serve.
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Enjoy!
Maggie
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Brazoria, Texas, USA 77422
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A to Z Recipes
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DISCLAIMER:
Recipes posted are for informational, educational, and/or entertainment
purposes only. Please consult a health professional for any special dietary
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