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A to Z Recipes
October 26, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Just about everyone I know is proud of their kids. Heck, I burst at the seams over mine (usually, lol). Each of mine has wonderful aspects that set them apart, but they are all kind and generous souls. I feel like bragging on
Trey today (but all of my kids are deserving!) as he did something that he has done all his life
but it just struck me as the nicest thing. Anytime he asks for money for special events at school, I try my best to provide it. Things have been a little tight lately but
he wanted to participate in his senior year book-fest at the school library. He said he had a perfect book picked out but it was pretty pricey (almost $20). I thought... why not. So, I gave him the money. He brought home his prized possession:
Made Simple – Chicken, Favorite Brands Name Recipes. Yeppers, as is his style, he bought something for me rather than for himself. I get a little misty-eyed just thinking about how special he is for being so unselfish. Kleenex, please.
We've got less than a week 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. I only bug you twice yearly (October and April) when the bigger bills come due (I take care of the smaller ones
throughout the year myself). If you can help, I certainly appreciate it. It's nice to know that you think it's good enough to help keep going for another year.
The current Monthly Theme topic is: Cooking on a
Shoestring. I sure hope you'll share some tasty budget-stretcher recipes before the deadline of next Friday. 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.
We've got some terrific recipes here today (over 45) including one from that cookbook my son bought me. Yum! Look at who else did
the sharing today:
Jim D., WA State
Pat, Merritt Island, FL
Judy M., Montreal, Canada
Lucy Wellhausen, Kirtland, OH
Pat M., Minden, NV
Larry Holmes, Toronto, Canada
Mary H., Montreal, Canada
Treva, NC
Patricia, Charlevoix, MI
Jean, Syracuse, NY
Johnny, LA
Marty B., Tell City, IN
Luanne, FL
Linda H., Rosharon, TX
Dorie, IL
Mary S., Nashville, TN
We'll see you here again on Wednesday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
PS: There are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. There is no profit for me. I paid these expenses without assistance throughout many years, but with increased costs, your help would be greatly appreciated.
I am pleased to list those readers making recent donations to defray a2z October bills.
None received
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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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ONE MINUTE EACH NIGHT
~Shared by Jim D., WA State
This is the scariest election we as Christians have ever faced and from the looks of the polls, the Christians aren't voting Christian values. We all need to be on our knees.
Do you believe we can take God at His word? Call upon His name, then stand back and watch His wonders to behold. This Scripture gives us, as Christians, ownership of this land and the ability to call upon God to heal it. I challenge you to do so. We have never been more desperate than now for God to heal our land.
This election is the scariest I remember in my lifetime.
2 Chronicles 7:14
'If my people, which are called by My name shall humble themselves, and pray, and seek My face and turn from their wicked ways, then will I hear from Heaven, and will forgive their sin, and will heal their land.'
During WWII, there was an advisor to Churchill who organized a group of people who dropped what they were doing every night at a prescribed hour for one minute to collectively pray for the safety of England , its people and peace. This had an amazing effect as bombing stopped.
There is now a group of people organizing the same thing here in America . The United States of America and our citizens need prayer more than ever !!!
If you would like to participate: each evening at 9:00 pm Eastern Time (8:00 pm Central, 7:00 pm Mountain, 6:00 pm Pacific), stop whatever you are doing and spend one minute praying for the safety of the United States, our troops, our citizens, for peace in the world, the upcoming election, that the Bible will remain the basis for the laws governing our land and that Christianity will grow in the US.
If you know any one who would like to participate, please pass this along. Someone said if people really understood the full extent of the power we have available through prayer, we might be speechless.
Our prayers are the most powerful asset we have.
God Bless You.
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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~Shared by Pat., Merritt Island, FL
In my kitchen, I secede from the larger world. I wipe the sound of words like "partisan" and "coupon" from my mind, as I wipe spilled sugar crystals from the counter. I leave my steely intellectual aspirations in the living room and throw salt over my left shoulder for good luck. I blink away the iterations of man's greed and hostility, and my consciousness of my own hostilities and my shames. My kitchen becomes a refuge, out of practicality and out of desire, a cave uncrushed by the daily avalanche of information and concerns, so that I may listen to the news and not despair, so that I may hear of guerrilla warfare and whip egg whites, allowing myself a childlike balance sheet, on which I might offset bad things with good, no matter how bad the bad or how humble the good.
~Nora Seton, from "The Kitchen Congregation"
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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Bananas... the wonder fruit.
~Shared by Jim, WA State
A professor at CCNY for a physiological psych class told his class about bananas. He said the expression 'going bananas' is from the effects of bananas on the brain. Read on:
Never, put your banana in the refrigerator!!!
This is interesting.
After reading this, you'll never look at a banana in the same way again.
Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.
Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes.
But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.
Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.
PMS: Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.
Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.
Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.
Brain Power: 200 students at a Twickenham (Middlesex) school (England) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.
Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.
Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.
Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.
Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.
Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.
Nerves: Bananas are high in B vitamins that help calm the nervous system.
Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.
Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduce s irritation by coating the lining of the stomach.
Temperature control: Many other cultures see bananas as a 'cooling' fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.
Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.
Smoking &Tobacco Use: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in the m, help the body recover from the effects of nicotine withdrawal.
Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.
Strokes: According to research in The New England Journal of Medicine, eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!
Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!
So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, 'A banana a day keeps the doctor away!'
PASS IT ON TO YOUR FRIENDS
PS: Bananas must be the reason monkeys are so happy all the time! I will add one here; want a quick shine on your shoes?? Take the INSIDE of the banana skin, and rub directly on the shoe...polish with dry cloth. Amazing fruit !!!
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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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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Out of the Closet
~Shared by Judy M., Montreal, Canada
Two brooms were hanging in the closet and after a while they got to know each other so well, they decided to get married.
One broom was, of course, the bride broom, the other the groom broom.
The bride broom looked very beautiful in her white dress. The groom broom was handsome and suave in his tuxedo. The wedding was lovely.
After the wedding, at the wedding dinner, the bride-broom leaned over and said to the groom-broom, "I think I am going to have a little whisk broom!"
"IMPOSSIBLE !" said the groom broom.
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Are you ready for this?
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Brace yourself; this is going to hurt!!!!!!
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"WE HAVEN'T EVEN SWEPT TOGETHER!"
Oh for goodness sake... Laugh, or at least groan.
Life's too short not to enjoy... Even these silly
....little cute............. And clean jokes!!!!!!!!!!!!!
Sounds to me like she's ......been .....sweeping around!!!
Q & A FROM AN AARP FORUM
~Shared by Lucy Wellhausen, Kirtland, OH
Owner of Ohio-Honey
www.ohiohoney.com
Q: Where can men over the age of 60 find younger, sexy women who are interested in them?
A: Try a bookstore-------under fiction.
Q: What can a man do while his wife is going through menopause?
A: Keep busy. If you're handy with tools, you can finish the basement. When you are done you will have a place to live.
Q: Someone has told me that menopause is mentioned in the Bible. Is that true? Where can it be found?
A: Yes. Matthew 14:92: "And Mary rode Joseph's ass all the way to Egypt ."
Q: How can you increase the heart rate of your 60+ year old husband?
A: Tell him you're pregnant.
Q: How can you avoid that terrible curse of the elderly-----wrinkles?
A: Take off your glasses
Q: Seriously! What can I do for these crow's feet and all those wrinkles on my face?
A: Go braless. It will usually pull them out.
Q: Why should 60+ year old people use valet parking?
A: Valets don't forget where they park your car.
Q: Is it common for 60+ year olds to have problems with short term memory storage?
A: Storing memory is not a problem, retrieving it is a problem.
Q: As people age, do they sleep more soundly?
A: Yes, but usually in the afternoon.
Q: Where should 60+ year olds look for eye glasses?
A: On their foreheads.
Q: What is the most common remark made by 60+ year olds when they enter antique stores?
A: "Gosh, I remember these."
SMILE, You've still got your sense of humor, right?
SENIOR SPECIAL
~Shared by Pat M., Minden, NV
We went to breakfast at a restaurant where the 'seniors' special' was two eggs, bacon, hash browns and toast for $1.99.
'Sounds good,' my wife said. 'But I don't want the eggs.'
'Then, I'll have to charge you two dollars and forty-nine cents because you're ordering a la carte,' the waitress warned her.
'You mean I'd have to pay for not taking the eggs?' my wife asked incredulously.
'YES!!' stated the waitress.
'I'll take the special then.' my wife said.
'How do you want your eggs?' the waitress asked.
'Raw and in the shell,' my wife replied.
She took the two eggs home.
DON'T MESS WITH SENIORS!!! WE'VE been around the block more than once.
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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GEORGIA
GEORGIA PEANUT BRITTLE
3 cups sugar
1 cup white corn syrup
1/2 cup water
3 cups Georgia peanuts, raw
1 tablespoon margarine
1 teaspoon salt
2 tablespoons baking soda
Grease 2 long pieces of foil and have them ready on the counter top. Combine sugar, syrup, and water in heavy 5-6 quart pan. On medium heat, stir until sugar melts, then add peanuts. Leave on medium to medium high heat and stir occasionally. Cook until candy thermometer reaches 300 degrees, the hard crack stage. Syrup will be golden and peanuts will "pop" because they have roasted. Remove from heat and add the margarine, salt, and soda, stirring well. Candy will "puff up". Pour candy on pieces of greased foil. Pour candy quickly and stretch, using a fork or hands, when cool enough. Cool and break into pieces.
Makes 2 1/2 to 3 pounds.
The cook highly recommends a candy thermometer for perfect brittle!
Source: Best of the Best from Georgia
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:
GREEN BEAN CURRY
~Shared by Larry Holmes, Toronto, Canada
1 1/2 pounds mixed green and yellow beans, stems removed
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon curry paste
Salt and freshly ground pepper
1/3 cup chopped fresh coriander
1 teaspoon lemon juice
fresh thyme
Heat oil in skillet over medium heat. Add mustard seeds and as they begin to pop stir in curry paste. Cook 1 minute, add beans and about 3 cups water, just enough o cover the beans.
Bring to boil, reduce heat and simmer covered for 5 minutes. Remove cover, drain water leaving 1/4 cup and season with salt and pepper. Sprinkle in coriander and lemon juice, and garnish with fresh thyme
Serves 8.
Source: Canada Day flyer, LCBO
BAKED FRUIT CASSEROLE
~Shared by Pat, Minden, NV
1 (20-ounce) can sliced peaches, drained
1 (20-ounce) can sliced pears, drained
1 (20-ounce) can pineapple chunks, drained
3/4 cup packed brown sugar
1/3 cup melted margarine
1 teaspoon ginger
Cut peaches, pears and pineapple into bite-sized pieces. Arrange in 3-quart baking dish. Sprinkle fruit with mixture of brown sugar, margarine and ginger. Bake at 350 degrees for 30 minutes.
Source: The Best of Wheeling
SOUR CREAM FUDGE
~Shared by Treva, NC
3/4 cup sour cream
1/4 cup milk
2 tablespoons light corn syrup
2 tablespoons butter
2 cups granulated sugar
1 teaspoon vanilla extract
1/2 cup chopped walnut (optional)
Line a 8-inch square pan with lightly buttered waxed paper or aluminum foil. Set aside.
In a large, heavy saucepan combine sour cream, milk, syrup, butter and sugar and cook over medium low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly, and cook to the soft ball stage (238*F / 115*C) or until a small amount dropped into cold water forms a soft ball that flattens when removed from the water. Remove from heat.
Let cool to room temperature, without stirring.
Add vanilla and beat with a heavy wooden spoon until it starts to thicken; add the walnuts and continue to beat until candy loses some of its gloss.
Spread evenly in the prepared pan. When firm, invert pan; peel off waxed paper and cut into small pieces. Store in an airtight container at room temperature.
Makes about 1 1/4 pounds candy.
CHEESY MEXICAN STRATA
~Shared by Jim D., WA State
This simple vegetarian main dish must be refrigerated overnight before baking to allow the bread to soak up the flavored egg and milk mixture. It's great for brunch as well. Cotija cheese is a Mexican type of Parmesan cheese that is sharper in flavor. You can use it, or substitute plain Parmesan cheese.
Ingredients:
8 slices whole grain or whole wheat bread
1 cup shredded Cheddar cheese
1/2 cup shredded Pepper Jack cheese
1 (4 ounce) can chopped green chilies or jalapenos, drained
1/2 (6 ounce) jar roasted red bell peppers, drained
1 cup milk
1/3 cup heavy cream
1 tablespoon chili powder
1/4 teaspoon ground cumin
4 eggs, beaten
1/4 cup grated Cotija cheese
Preparation:
Place four slices of the bread in a 9" square baking dish. Arrange Cheddar cheese, Pepper Jack cheese, chiles, and red peppers over bread. Top with remaining four slices of bread.
In medium bowl, beat milk, cream, chili powder, cumin, and egg until smooth. Pour over bread in baking dish.
Cover and refrigerate for 8-24 hours.
Preheat oven to 325 degrees F. Uncover casserole and sprinkle with Cotija cheese.
Bake for 60-75 minutes until the casserole is set and golden brown.
Serves 4
EASY CHOCOLATE CAKE
~Shared by Mary H., Montreal, Canada
1/2 cup oil
1 1/2 cups sugar
1 teaspoon vanilla
6 tablespoons cocoa
2 tablespoons melted butter
2 eggs
2 cups white flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
Grease and flour an 8" or 9" square cake pan. Preheat the oven to 350 degrees F.
Mix together oil, sugar, vanilla, cocoa and butter. Beat in eggs. Mix together flour, baking powder and salt; add to the first mixture alternately with water. Pour into pan, filling it about two-thirds full. If you have leftover batter, make cupcakes: line a cupcake tin with paper liners. For cake, bake about 30 minutes or until it tests done when a toothpick comes out dry after inserting it. For cupcakes, bake for about 20 minutes, and test with toothpick for doneness.
TASTY TRAIL MIX
~Shared by Treva, NC
Filling and sweet -- try this good-for-you treat! Pick one ingredient from each list.
DRIED FRUIT (1 cup chopped): Raisins, Dried pineapple, Dried apple rings, Pitted prunes, Dried peaches, Dried apricots, Mixed dried fruit, Dried banana chips
CEREAL (1 cup): Bran Chex, Wheat Chex, Rice Chex, Corn Chex, Shredded wheat, Cheerios, Kix
NUTS & SEEDS (1/2 cup): Sunflower seeds, Mixed nuts, Peanuts, Cashews, Pecans, Walnuts, Sunflower seeds
OPTIONS (1/2 cup): Toasted soybeans, Popcorn, Pretzels, Chocolate Chips, M & M candies, Peanut Butter chips, Butterscotch chips
Mix well and store in an airtight container.
Serving size: 1/4 cup
Calories: 345.3 Fat: 13.6 g Protein: 14.5g
VENISON WRAPS
~Shared by Patricia, Charlevoix, MI
1/2 pound venison tenderloin
3 tablespoons zesty Italian dressing
12 slices bacon
1/4 cup cream cheese
12 slices pickled jalapeno peppers
1/2 teaspoon seasoning salt to taste
Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
Preheat a grill for medium heat.
To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.
Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.
Serves 4.
SLOW COOKER STUFFED PEPPERS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
6-8 fresh green peppers
1-2 lb. hamburger
1 onion, sliced
1/4 tsp. salt
1/4 tsp. pepper
1 egg
1 slice white bread
1 can whole tomatoes
Combine hamburger, onion, salt, pepper and egg in large mixing bowl. Pull apart bread into small pieces and add to hamburger mixture. Clean and remove seeds and white membrane from green peppers. Stuff peppers with hamburger mixture.
Place peppers into crock pot and pour tomatoes, un drained, over meat. Cook on low for 6-12 hours or on high for less than 6. Any remaining meat mixture can be shaped into small loaf and cooked along with peppers in crock pot.
BEEF TACOS
~Shared by Treva, NC
Serves: 8
Serving Size: 1 shell with 3 oz beef, 1/4 cups cheese, lettuce, and tomatoes.
A quick dinner the whole family will enjoy.
INGREDIENTS
1 to 1-1/2 lbs. lean ground beef
1 package taco seasoning
3/4 cup water
2 large tomatoes, diced
2 cups low-fat shredded cheddar cheese
shredded romaine lettuce
8 taco shells (or whole wheat tortillas)
DIRECTIONS
1. Brown beef in a sauté pan. Add water and taco seasoning to meat and bring to a boil. Simmer and stir until desired consistency is reached.
2. Heat taco shells (or tortillas) according to directions on package.
3. Dice tomatoes, shred cheese, and shred lettuce, all to desired amounts.
4. Pour two oz. beef into shell, and top with desired topping.
NUTRITION INFO
Calories: 352
Fat: 22.9 g
Carbohydrates: 12.2 g
Protein: 24 g
CHICKEN ROJO
~Shared by Johnny, LA
The great thing about this dish is that you can assemble your ingredients while the chicken simmers, so it cuts down on prep time. It only takes 30 minutes cooking time from start to finish.
INGREDIENTS:
3-5 chicken breasts or thighs
6 tomatoes, large
1/2 an onion, cut into quarters
3 tablespoons of oil
2 cups chicken broth mixed with 2 cups of water
1 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon garlic, peeled and crushed
1/2 teaspoon unsweetened cocoa powder
1 tablespoon red chile powder or chile paste
salt to taste
PREPARATION:
Preheat broiler on high.
Heat 1 tablespoon of oil in a large pan over high heat. Brown the chicken pieces on each side. Cover chicken with chicken broth and bring to a boil.
While it's coming to a boil, slice the top off of each tomato and place cut side down on a cookie sheet along with the onions. Drizzle 2 tablespoons of oil over them. Place in broiler and remove when tomato skins become very wrinkled and shriveled.
While the tomatoes are broiling, bring the chicken broth to a strong simmer and add in the chile, cumin, oregano, garlic and cocoa.
When the tomatoes are ready, remove from broiler and let cool for 1 minute.
While the tomatoes cool, turn the chicken
Peel the skin off of each tomato and use a spoon to remove the seeds from the middle. Using your fingers, mash the tomato a little and add into the sauce. Separate the onions and stir into the sauce. Let the sauce reduce while chicken finishes cooking.
If the liquid cooks off to fast, add water about a half cup each time, until the chicken reaches 170 degrees or is no longer pink inside.
CAULIFLOWER SALAD
~Shared by Marty B., Tell City, IN
1 medium head cauliflower
1 small onion, grated
1 carrot, shredded
1 8 oz. pkg cream cheese, softened
1/2 c. mayonnaise
dash of garlic salt
Break cauliflower into bite size pieces. Add carrots and onions. Combine remaining
ingredients, stir dressing into salad.
Serves 4-6
HONEY CUSTARD FRENCH TOAST
~Shared by Treva, NC
Makes 6 servings
Ingredients
1/2 cup honey
1 cup milk
6 eggs
1-1/2 teaspoons cinnamon
1/8 teaspoon salt
12 slices (3/4-inch thick) French bread
Butter
Honey and toasted pecan pieces
Directions
In large bowl, beat together honey, milk, eggs, cinnamon and salt. Dip bread slices in egg mixture, turning to coat. Brown soaked slices in butter over medium heat, turning once. Serve with honey and sprinkle with pecans, if desired.
Nutritional Information Per Serving (2 slices)
Calories: 447 Calories from Fat: 31% Carbohydrates: 64 g Cholesterol: 226 mg Dietary Fiber: 3 g Fat Total: 16 g Protein: 14 g Sodium: 621 mg
Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.
CHUY'S CREAMY JALAPENO DIP
~Shared by Luanne, FL
If you add some chopped pimentos to this, it would be perfect for a holiday dip.
2 -4 whole fresh jalapeno peppers, seeded, minced (depends on how hot you like it)
1 (16 ounce) container sour cream
1 (1 ounce) package dry ranch salad dressing mix
1 tablespoon garlic powder
2 tablespoons chopped fresh cilantro
1/2 of a 4 oz can of green chilies (optional)
a squeeze of fresh lime juice
Place all ingredients into a food processor. Blend until smooth. Cover and refrigerate at least 2 hrs or overnight before serving w/ tortilla chips. (DON'T use a blender...it makes it too runny
MINI SHEPHERD'S PIES
~Shared by Linda H., Rosharon, TX
Crust Ingredients:
1 large can pre-made crescent rolls (8 rolls)
Filling Ingredients:
1/2 pound ground beef
1 teaspoon salt
1/4 cup finely chopped onion
1/2 teaspoon pepper
1 tablespoon diced garlic
2 1/2 tablespoons Jalapeno Tabasco
2 Jalapeno peppers without seeds, chopped
1/8 cup olive oil
Topping Ingredients:
1/4 cup finely grated cheddar cheese
2 cups instant mashed potatoes with herbs
Sauté onion, jalapeno peppers, and garlic in oil until soft. Add meat and brown. Drain off fat.
Add Tabasco sauce; heat 1 to 2 minutes. Remove from stove.
Roll out crescent dough and separate the crescents. Roll each triangle of crescent dough into balls. Place each ball in a small muffin pan and press out to form a small shell.
Fill each shell with cooked meat.
Cover each meat portion with a small amount of the grated cheese.
Prepare mashed potatoes according to package directions. Place them in a pastry bag with a star tip and squeeze small crowns on top of cheese.
Bake 8 to 10 minutes at 375 degrees Fahrenheit
Source: www.statefairrecipes.com
WATERMELON GAZPACHO
~Shared by Treva, NC
Makes 6 cups
8 cups finely diced seedless watermelon (about 6 pounds with the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
Mix all ingredients in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture.
Serve at room temperature or chilled.
ACAPULCO PRINCESS BLACK FOREST CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1/4 cup butter or margarine sugar
2 eggs
10 tablespoons milk
1 cup cake flour
1/2 teaspoon salt
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon water
2 tablespoons kirsch
1/2 cup raspberry preserves
2 (17 ounce) cans dark sweet cherries, drained
3 1/2 cups whipped cream (3 1/2-4 cups) chocolate
shavings - for garnish
Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then milk. Beat until smooth.
Sift together flour, salt, cocoa, baking powder and baking soda. Fold dry ingredients into egg mixture until blended. Pour into greased and floured 8-inch round cake pan. Bake at 350 degrees F for 30 minutes. Cool 10 minutes then remove from pan. Cool thoroughly on wire rack.
Slice cake crosswise twice to make 3 layers. Layers will be thin. Mix together 1 tablespoon sugar, water, and kirsch, then sprinkle top 2 layers (not bottom) with mixture. Spread all 3 layers with raspberry preserves. Cover each layer with cherries, then spread with whipped cream. Place second and third layers atop bottom layer. Sprinkle top with chocolate shavings. Chill until ready to serve.
CHICKEN BREASTS DIJON
~Shared by Mary S., Nashville, TN
3 pounds skinless boneless chicken breast halves (about 6 small)
1/4 cup Dijon mustard
1 teaspoon vegetable oil
2 tablespoons dry white wine
Freshly ground pepper
2 tablespoons mustard seed
Chopped parsley -- if desired
Heat oven to 400º. Remove excess fat from chicken. Place chicken, meaty sides up, in rectangular pan, 13 × 9 × 2 inches, sprayed with nonstick cooking spray. Mix mustard, oil and wine; brush over chicken. Sprinkle with pepper and mustard seed. Bake uncovered until chicken is done, about 30 minutes. Sprinkle with chopped parsley.
BANANA BREAD COOKIES (WITH NUTS)
~Shared by Treva, NC
MAKES: 40 COOKIES
1 & 1/2 sticks butter
3/4 cup brown sugar
1/4 tsp each baking soda and salt
2 eggs
1 banana, sliced
1 tsp vanilla
2 cups flour
1 & 1/2 cups semisweet chocolate chunks
1 cup macadamia nuts, coarsely chopped
HEAT OVEN TO 350 DEGREES.
Beat first 4 ingredients in bowl until fluffy. Beat in eggs, banana, and vanilla until blended and banana is mashed. Beat in flour until blended. Stir in chocolate and nuts. Drop tablespoons of dough onto ungreased baking sheets. BAKE 12 MIN. until golden brown.
COOL COMPLETELY.
COQ AU VIN
~Shared by Larry Holmes, Toronto, Canada
3-pound, ready-to-cook, chicken
1/2 cup flour
1/2 teaspoon ground nutmeg
1 teaspoon salt
3 tablespoons butter
3 tablespoons cooking oil
1/2 cup chopped celery
1/2 cup chopped onion
1 cup chopped ham
1 bay leaf
1/2 teaspoon thyme leaves
1/4 teaspoon instant minced garlic
2 teaspoons salt
whole cloves
13 small white onions
12 small mushroom caps
1/4 cup brandy
1 1/2 cups dry red wine
1 1/2 tablespoons flour
Wash chicken and cut into serving-size pieces. Dredge in flour mixed with salt and nutmeg. Brown in butter and cooking oil, adding it as needed. Transfer chicken to a casserole.
Saute celery and onion in pan drippings until golden. Stir in next 5 ingredients.
Mix well and turn over chicken. Stick 4 cloves in 1 onion and add to casserole along with mushroom caps and the remaining whole onions. Heat brandy, pour over chicken, and ignite.
Add 1 cup of the wine. Cover and cook in a preheated slow oven (325 degrees F.) 1 1/2 hours or until chicken is tender. Blend flour with 1/4 cup water with the 1/2 cup wine and add. Stir and cook until desired thickness.
Serves 6.
CROCKPOT BEER CHEESE DIP
~Shared by Jim D., WA State
1/2 cup beer
1/4 tsp. Tabasco sauce
1 lb. process cheese spread loaf, cut into cubes
Preparation:
Mix all ingredients in 1-2 quart slow cooker. Cover and cook on HIGH for 40 minutes until cheese melts.
Stir until mixture is smooth. Scrape down cooker sides.
Turn heat to LOW. Dip will hold for 4 hours if you stir it occasionally.
Serve with pretzels, bread cubes, or crackers.
COUNTRY FRIED STEAKS WITH GRAVY
~Shared by Treva, NC
7 tablespoons all-purpose flour, divided use
1/4 cup cornmeal
1/2 teaspoon salt
3/8 teaspoon ground black pepper, divided use
4 (6-ounce) beef cube steaks
1 large egg white
1 teaspoon water
2 tablespoons vegetable oil
1 tablespoon butter
1 1/2 cups milk
1 teaspoon beef bouillon granules
1 teaspoon crushed dried marjoram
1/4 teaspoon dried thyme
Combine 3 tablespoons flour with the cornmeal, salt and 1/4 teaspoon of pepper; set aside.
Coat steaks with 2 tablespoons flour. Beat egg white and water together; dip steaks, then dredge in reserved cornmeal mixture.
Heat a medium skillet over medium-high heat. Add half the oil and when hot, but not smoking, add the steaks. Sauté until thoroughly cooked, 5 to 7 minutes on each side. Remove steaks and hold warm. Repeat with remaining oil and steaks.
While steaks cook, melt butter in a medium saucepan; whisk in flour until well blended. Gradually add milk and bring to a boil over medium heat. Simmer for 2 minutes, stirring constantly, until slightly thickened. Reduce heat to medium-low and add bouillon, marjoram, thyme and 1/8 teaspoon remaining pepper. Cook for 4 to 5 more minutes, stirring occasionally.
Serve hot gravy with steaks.
Makes 4 servings.
PORK ROAST
~Shared by Patricia, Charlevoix, MI
2 tablespoons adobo seasoning
1/2 tablespoon crushed red pepper flakes
2 teaspoons chili powder
2 teaspoons celery salt
1 teaspoon ground black pepper
1 4-pound boneless pork shoulder roast, butterflied
6 slices bacon
9 green onions
kitchen twine
Prepare the grill for indirect heat.
In a bowl, mix the adobo seasoning, crushed red pepper, chili powder, celery salt, and black pepper. Rub the mixture evenly over all sides of the roast.
Arrange the uncooked bacon strips horizontally on a flat surface, and top with 3 green onions. Place the roast on top of the bacon and green onions. Place 3 green onions on top of the roast. Carefully fold over roast, wrapping with the bacon strips and green onions, and secure with kitchen twine.
Place a drip pan inside the grill, and lightly oil grill grate. Position the roast on the grill grate over the drip pan, and top with remaining green onions. Cover, and cook using indirect heat for 4 hours, to a minimum internal temperature of 160 degrees .
NOTE: adobo seasoning is a traditional Mexican spice mix comprised of garlic,
onion, black pepper, Mexican oregano, cumin and cayenne red pepper. The mix is not hot, but spicy and rich in flavor. Great for all
meat, fish and poultry.
SLOW AND SAVORY VEGGIE SOUP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
3 diced carrots
3 diced potatoes
2 stalks celery
1 medium onion, diced
2 cup chopped cabbage
2 cup green beans
4 cups diced tomatoes (or 1 quart canned)
1/2 cup hulled barley
2 Tbs dried parsley
1 tsp dried basil
Salt and pepper to taste
Cover all with water.
Sometimes we add some corn or peas too - veggie amounts can be adjusted to what you have. If I have Barth's Nutra-Soup vegetable broth powder or Sue's Kitchen Magic or Bernard Jensen's (broth seasoning, whatever it's called) I add a little of that 1-2 Tbs, but if this is simmered all day it makes its own great broth. r
We simmer this in the crock pot all day. It fills a large one -- we have a large family. Then we serve with homemade whole wheat bread and a raw veggie tray. It never fails to bring raves from family or non-vegetarians.
CARAMEL COOKIES
~Shared by Treva, NC
1/2 pound Butter
2 Egg yolks
1 cup Sugar
1/4 teaspoon Ground cinnamon - (scant)
2 cups Unsifted flour
1/2 pound Sliced blanched almonds
3/4 cup Sugar
6 tablespoons Butter
3 tablespoons Honey
3 tablespoons Milk
Preheat the oven to 350 degrees. Butter and flour a 15 & 1/2- by 10 & 1/2- by 1-inch jelly-roll pan; set aside.
Combine the butter, yolks, sugar, cinnamon and flour and mix until you form a cohesive ball of dough. Spread the dough onto the prepared jelly-roll pan and bake for 15 minutes.
Meanwhile cook the almonds, sugar, butter, honey and milk, stirring on occasion, until the mixture is light golden.
Remove baked dough; spread almonds mixture over the top and bake for 15 to 20 minutes longer until dark golden. Cool and cut into squares or rectangles (be sure to cut the cookies before they turn too hard.
ONION SOUP MIX
~Shared by Johnny, LA
1/4 cup instant minced onion
1/3 cup beef bouillon granules
4 tsp. onion powder
1/4 tsp. celery seed, crushed
1/4 tsp. sugar
Mix and store in tight-fitting container. Store in cool, dry place for up to 6 months. Stir or shake well before each use.
Makes 18 tablespoons (approx 1 cup). 5 tbsp of mix equals a package of Lipton dry onion soup mix.
NOTE: Don't use celery salt as the bouillon granules is already loaded with salt--just too salty if you do.
CHARLIE'S CHINESE CHOW
~Shared by Marty B., Tell City, IN
1 lb. pork, chicken or beef cut into small pieces
3 Tbs. vegetable oil, divided
3 c. sliced celery
1 c. sliced onion
6 oz. canned mushrooms, drained
3 Tbs. cornstarch
1/4 c. water
1 10 1/2 oz. can beef broth
1/4 c. soy sauce
1 16 oz. can bean sprouts, drained
1 8 oz. can sliced water chestnuts, drained
Brown meat in 1 Tbs. vegetable oil about 10 minutes, remove from skillet. Cook celery, onion and mushrooms in 2 Tbs. vegetable oil until tender crisp, stirring often. Blend cornstarch with water, beef broth, and soy sauce, stir into vegetables. Add meat, bean sprouts and water chestnuts. Cook until sauce is thick. Serve over cooked rice or chow mein noodles. Serves 6-8
PECAN PIE
~Shared by Treva, NC
I've tried lots of pecan pie recipes but this is my favorite.
One unbaked 9" pastry shell
1 cup Karo syrup
3 eggs slightly beaten
1/8 tsp salt
1 teaspoon vanilla
1 cup sugar
2 tablespoons melted butter
1 cup pecans
Mix all ingredients for filling together, adding pecans last. Bake in 400 degree oven for 15 minutes; then reduce oven temp to 350 and bake 30 to 35 minutes longer.
DEVILED CHIP CASSEROLE
~Shared by Linda H., Rosharon, TX
1-16 oz. pkg small shell noodles, cooked & drained
1 lb bacon, fried and crumbled
1 can deviled ham
1 16oz carton sour cream
1 egg
3 Cups sharp cheddar cheese, shredded
Small onion, minced
About 2 cups potato chips, crushed
In a bowl, beat egg, add deviled ham and sour cream. Toss with cooked noodles, add minced onion. Layer half of the noodle mixture in a 2 1/2 qt casserole. Layer half of the cheddar cheese, potato chips and bacon (in that order). Repeat layers one more time beginning with noodle mixture. Bake 350 for 30-35 minutes.
Serves 6
Source: Recipecircus.com
PINK LEMONADE COOKIES
~Shared by Mary S., Nashville, TN
1/2 cup butter (no substitutes)
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/3 cup frozen pink or regular lemonade concentrate, thawed
1-3/4 cups all-purpose flour
2 tablespoons butter or margarine, softened
2 cups sifted powdered sugar
2 teaspoons frozen pink or regular lemonade concentrate, thawed
Water
Red food coloring (optional)
Beat 1/2 cup butter in a mixing bowl with an electric mixer for 30 seconds. Add granulated sugar, baking powder, and baking soda; beat until combined. Beat in egg and 1/3 cup lemonade concentrate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. If desired, add red food coloring to tint dough pink.
Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 350° F oven for 10 to 12 minutes or until edges are golden. Cool on cookie sheets for 1 minute; transfer cookies to wire racks and cool completely. For frosting, beat together 2 tablespoons butter, powdered sugar, and 2 teaspoons lemonade concentrate and enough water (3 to 4 teaspoons) to make of spreading consistency. If desired, add red food coloring to tint the frosting a delicate pink. Frost cookies.
Makes 36 cookies.
THE BEST PUMPKIN BREAD
~Shared by Treva, NC
2 cups of canned pumpkin
3 cups of sugar
1 cup of water
1 cup of vegetable oil
4 eggs
3 & 1/3 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of cinnamon
1 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of nutmeg
3/4 teaspoon of ground cloves
Heat oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed. Mix the rest of the ingredients into a separate bowl. Stir until combined. Slowly add the dry ingredients into pumpkin mixture, beat until smooth. Grease 2 (9 x 5 inch) loaf pans and dust with flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10-15 minutes. Remove bread from pans by inverting them onto a rack and tapping the bottoms.
Enjoy plain, buttered, or with cream cheese.
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HUNTER'S CHICKEN STEW
~Shared by Jim D., WA State
Makes 8 servings
Ingredients
2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
3 medium onions, finely chopped
2 cloves garlic, minced
1/2 cup all-purpose flour
12 bone-in chicken thighs (about 4 pounds), skin removed, trimmed
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
1 cup dry white wine or vermouth
1 1/2 pounds button mushrooms, halved or quartered, depending on size
4 plum tomatoes, chopped
1 cup reduced-sodium chicken broth
2 bay leaves
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried
1 1/3 cups cornmeal
6 cups cold water
1 teaspoon salt
1 tablespoon thinly sliced fresh basil
Instructions
1. Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft and translucent, 2 to 4 minutes more. Using a slotted spoon, transfer the onions to a bowl; set aside. Remove the pot from the heat.
2. Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge the chicken in the flour. Gently shake off any excess.
3. Cook the chicken in 2 batches in the Dutch oven, using 1 tablespoon oil for each batch. Cook over medium-high heat, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer the chicken to a plate.
4. Pour wine (or vermouth) into the pot and cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, broth, bay leaves and rosemary. Return the reserved onions to the pan. Add the chicken and any accumulated juices, making sure each piece is partially submerged. Bring to a simmer, then reduce heat to medium-low. Partially cover the pan and cook, gently stirring once or twice, until the chicken is very tender, about 1 hour.
5. Meanwhile, combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Remove from the heat and let stand, covered, while you finish the stew.
6. Remove the chicken to a plate and tent with foil to keep warm. Bring the liquid in the pan to a boil over medium-high heat and cook until thickened, 10 to 15 minutes. Skim or blot any visible fat from the surface. Season with the remaining 1/2 teaspoon salt and pepper to taste. Return the chicken to the pan.
7. Gently stir in basil. Serve the stew over the polenta.
Tips
Make polenta (Step 5) about 1 hour before serving. Prepare stew through Step 6. Cover and refrigerate for up to 1 day. Reheat stew and stir in basil (Step 7).
Nutrition Information
Per serving: 431 calories; 17 g fat (4 g sat, 8 g mono); 101 mg cholesterol; 31 g carbohydrate; 33 g protein; 3 g fiber; 706 mg sodium; 794 mg potassium.
Nutrition bonus: Potassium (23% daily value), Iron (20% dv), Magnesium & Vitamin C (15% dv).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 4 lean meat, 1 fat
JOE'S ONE-DISH MEAL
~Shared by Treva, NC
This is from a dear friend and so easy to prepare.
1 pound extra lean ground beef
1 clove garlic
1/2 cup chopped onion
1/2 cup diced green bell pepper
1 teaspoon salt
1 teaspoon chili powder
16 ounces canned kidney beans -- 1 can drained
2 1/2 cups canned tomatoes -- diced with juice
3/4 cup instant rice -- uncooked
3/4 cup shredded cheddar cheese
vegetable cooking spray
Brown beef and garlic in pan with cooking spray. Add onion and green pepper; cook until onion is transparent; drain off fat. In 2 qt. casserole combine the meat mixture salt, chili powder, beans, tomatoes, and rice. Bake, covered 350º. for 30 min. uncover and sprinkle with cheese bake another 15 min.
Per serving: 279 Calories
LEMON-BLUEBERRY MUFFINS
~Shared by Maggie, TX
We have all heard by now that fruits and vegetables are part of a healthy diet. Every day researchers are finding out that specific Fruits and vegetables have special health benefits.
Blueberries have recently been described to be important to help fight against obesity and Heart Disease. They contain a substance that helps break down fat and cholesterol. Sprinkle some on your salad, hot or cold cereal or eat rig ht out of hand. They taste great!
Enjoy the flavor of blueberries in the following recipe:
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder 1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg 1/4 cup butter
1 1/4 cups low-fat buttermilk 1 large egg
1 tablespoon grated lemon rind 1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice 1/2 cup powdered sugar
Preheat oven to 400F.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 4000 for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Source: Cooking Light
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SPINACH-ONION FRITTATA
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup low-fat small curd cottage cheese
- 1 cup egg substitute
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
- 3 medium yellow onions, chopped
- 1 cup shredded reduced-fat sharp cheddar cheese
DIRECTIONS
Preheat broiler.
In a medium mixing bowl, combine spinach, cottage cheese, egg substitute, oregano, salt, and cayenne. Blend well, stir in artichokes, and set aside.
Place a 12-inch nonstick skillet over medium heat until hot. Coat skillet with cooking spray and cook onion 6-8 minutes or until translucent, stirring frequently.
Add spinach mixture and spread evenly over bottom of skillet. Reduce heat to medium low, cover tightly, and cook 15 minutes or until almost set. (The frittata will be very moist at this point because of all the onion. It will set when the cheese is added.)
Sprinkle cheese evenly over all and broil 1-2 minutes to melt cheese and finish cooking. Remove from broiler and let stand 5 minutes to allow flavors to blend. Cut into 6 wedges to serve. This dish reheats well.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 134, Fat: 5 g, Cholesterol: 14 mg, Sodium: 654 mg, Carbohydrate: 12 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 14 g
Diabetic Exchanges: 1 Medium-Fat Meat, 2 Vegetable
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes
LENTIL SOUP WITH SPINACH AND POTATOES
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 tablespoon extra virgin olive oil
- 1-1/2 cups chopped onion
- 1-1/4 cups lentils
- 5 cups reduced-sodium chicken broth
- 1 tablespoon crushed garlic
- 1 teaspoon fines herbes or herbes de Provence
- 1/4 teaspoon ground black pepper
- 2 cups diced Yukon gold potatoes
- 4 cups (moderately packed) chopped fresh spinach
- 1/3 cup grated Parmesan
DIRECTIONS
Coat the bottom of a 4-quart nonstick pot with the olive oil and place over medium heat. Add the onion, cover, and cook for several minutes, until the onion starts to soften.
Add the lentils, broth, garlic, herbs, and pepper to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes. Add the potatoes and cook for an additional 20 minutes, until the lentils and potatoes are soft.
Add the spinach to the soup and cook for 3 to 5 minutes more, until the spinach wilts. Serve hot, topping each serving with some of the Parmesan cheese.
Nutritional Information Per Serving (1 cup):
Calories: 167, Carbohydrate: 25 g, Cholesterol: 3 mg, Fat: 3.4 g, Saturated Fat: 1.1 g, Fiber: 7 g,
Protein: 10 g, Sodium: 492 mg, Calcium: 95 mg
Diabetic Exchanges: 1 Very Lean Meat, 1-1/4 Starch, 1 Vegetable, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
CREAMY PUMPKIN MOUSSE
~Shared by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 1 can (16 ounces) solid-pack pure pumpkin
- 1 package (6-serving size) instant sugar-free vanilla pudding mix
- 1/4 cup low-fat (1%) milk
- 1 teaspoon ground cinnamon
- 2 cups frozen light whipped topping, thawed
DIRECTIONS
In a medium bowl, with an electric beater on medium speed, beat the pumpkin, pudding mix, milk, and cinnamon until well blended.
Fold in the whipped topping until thoroughly blended, then spoon into a serving bowl. Cover loosely and chill until ready to serve.
Nutritional Information Per Serving (1/2 cup):
Calories: 65, Fat: 2 g, Cholesterol: 0 mg, Sodium: 207 mg, Carbohydrate: 11 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 1 g
Diabetic Exchanges: 1 Carbohydrate
Source: "Mr. Food Every Day's a Holiday Diabetic Cookbook"
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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SPICY SAUSAGE & PEPPERS OVER RICE
~Shared by Mary S., Nashville, TN
1 cup brown rice
2 cups water
2 turkey sausage links, cut into 1-inch pieces
1 tablespoon minced garlic, or to taste
3/4 red onion, diced
1 green bell pepper, sliced
3/4 cup vegetable or chicken broth
1 cup grape tomatoes
2 tablespoons diced pimento
crushed red pepper flakes to taste
Cajun seasoning to taste
black pepper to taste
Pour brown rice and water into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes. Preheat a skillet over medium-high heat. Add turkey sausage, and cook until well browned on the outside, and no longer pink on the inside. Remove cooked sausage, then stir in garlic and onion. Cook for a few minutes until the onion softens and begins to turn translucent. Add green pepper and cook for 2 minutes. Pour in half of the vegetable stock along with the tomatoes and pimiento. Season to taste with red pepper flakes, Cajun seasoning, and pepper. Cook until the liquid has almost completely evaporated. Stir in sausage with remaining vegetable broth, and simmer until all is hot. Serve sausage mixture over brown rice.
Serves 2.
CABBAGE PATCH CASSEROLE
~Submitted by Maggie, TX
A really quick and simple autumn recipe for two.
1/2 lb lean ground pork, cooked and drained
1/4 cup frozen pearl onions
1 cup cooked rice
2 cups ready-to-use prepared coleslaw greens
1 Tbsp cider vinegar
1 (8-oz) can no-added-salt tomato sauce
1/8 tsp black pepper
1/4 tsp caraway seeds
Heat oven to 350 degrees F.
Spoon meat into small nonstick casserole dish and top with onions, then rice, and then cabbage.
In a small cup, combine vinegar, tomato sauce, and pepper. Pour liquid over items. Sprinkle with caraway seeds. Cover and bake 30 to 45 minutes, or until cabbage is tender.
Makes 2 Servings
Per Serving: 289 Cal, 4g Total Fat (2 g Sat Fat), 33g Carb, 27g Protein, 65mg Cholesterol, 92mg Sodium, 2g Fiber, 8g Sugars
Exchanges: 1 1/2 Starch, 3 Very Lean Meat, 2 Veg, 1 Fat
Source: Diabetic Cooking For Seniors ~ Delicious New
Ways to Eat Well, Eat Right, by Kathleen Stanley, CDE,
CN, RD, LD, MSED, 2001 by the American Diabetes Association.
STEAK REMOULADE SANDWICHES
~Shared by Mary S., Nashville, TN
Prep: 15 minutes
Grill: 8 minutes
2 tablespoons light mayonnaise dressing or salad dressing
1 teaspoon finely minced cornichons or whole sweet pickles
1/2 teaspoon drained capers, chopped
1/4 teaspoon lemon juice
Dash freshly ground black pepper
1 8-ounce boneless beef top loin steak, cut 1 inch thick
1 teaspoon prepared garlic spread or 1 teaspoon bottled minced garlic
1 large yellow sweet pepper, cut lengthwise into 8 strips
2 French-style or Kaiser rolls, split and toasted
1/2 cup arugula or spinach leaves
For remoulade, in a small bowl combine the mayonnaise dressing, cornichons, capers, lemon juice, and black pepper. Cover and refrigerate until ready to serve. Trim fat from steak. Pat steak dry with paper towels. Using your fingers, rub the garlic spread over steak. Sprinkle with additional freshly ground black pepper. Grill steak and sweet pepper strips on the rack of an uncovered grill directly over medium coals until steak is desired doneness and pepper strips are crisp-tender, turning once halfway through grilling. (For steak, allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) Cut the steak into 1/4-inch slices. To assemble, spread the remoulade on the bottom and top halves of rolls. Fill with the arugula, steak slices, and pepper strips.
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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CRANBERRY-BARBECUE CHICKEN WINGS
3 pounds chicken wings
Salt and black pepper
1 jar (12 ounces) cranberry-orange relish
½ cup barbecue sauce
2 tablespoons quick-cooking tapioca
1 tablespoon prepared mustard
Slow Cooker Directions:
Preheat broiler. Cut off chicken wing tips; discard. Cut each wing in half at joint. Place chicken on a rack in broiler pan; season with salt and pepper. Broil 4 to 5 inches from heat for 10 to 12 minutes or until browned, turning once. Transfer to slow cooker.
Stir together relish, barbecue sauce, tapioca and mustard in small bowl. Pour over chicken. Cover; cook on LOW 4 to 5 hours.
Makes about 16 servings.
Source: Made Simple – Chicken, Favorite Brands Name Recipes
Publications International, Ltd.
BUTTERED CORN STICKS
2-2/3 cups biscuit/baking mix
1 can (8-1/2 ounces) cream-style corn
1/4 cup butter or margarine, melted
In a bowl, combine biscuit mix and corn. Stir until a soft dough forms. Knead on a lightly floured surface for 3 minutes. Roll into a 10-in. x 6-in. rectangle. Cut into 3-in. x 1-in. strips. Dip in butter. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 12-15 minutes or until golden brown.
Yield: about 20 corn sticks.
STRAWBERRY TUNNEL CAKE
1 10-inch prepared round angel food cake
2 3-oz. pkg cream cheese softened
l can eagle brand milk (sweetened condensed)
1/3 cup Real-lemon lemon juice from concentrate
l tsp. almond extract
2-4 drops red food coloring (optional)
l cup chopped fresh strawberries
1 -12 oz. container of cool whip thawed
Additional fresh strawberries (optional)
Cut off top of cake approx. 1 inch deep. Set aside. With sharp knife, cut out inside of cake 1 inch from outside, and l inch from the hole in the middle, leaving 1 inch at the base of the cake too. Reserve cake pieces
In large bowl, beat cream cheese till fluffy, gradually adding condensed milk until smooth. Stir in lemon juice, extract, and food coloring. Stir in reserved torn cake pieces and chopped strawberries. Fold in l cup whipped topping. Fill cavity of cake and replace top slice of cake. Chill 3 hrs. then frost with rest of cool whip. For garnish: lay strawberries on side, and make 3 cuts, almost all the way through them, and "fan" them out and place on top of cake, you may want to separate the stems from the berries, and wash them carefully and use them right above the "fanned" strawberries.
GRILLED EGGPLANT WITH CHEESE
Yield: 8 servings
2 large eggplants
1/2 lemon
1 cup water
1/4 cup butter
1 tablespoons flour
1 cup milk
1/4 cup shredded mozzarella cheese
dash nutmeg and salt
Smoke whole eggplants in covered barbecue, or bake at 350 degrees Fahrenheit for 20-30 minutes, until tender. Add lemon half to water in shallow dish. Place eggplants in water, turn to coat thoroughly, and let stand until cool. Peel eggplants and remove seeds. Cut flesh into 1/4- inch cubes. Melt butter in skillet, add flour and cook and stir until light brown. Stir in milk, add cheese, eggplant, dash nutmeg and season to taste with salt. Cook over very low heat 5 minutes.
SWEET-TANGY PLUM-SPICED CHICKEN
This recipe came from Noble
Pig, one of the very few blogs I have time to read. The blogger, Cathy, is a great cook and excellent writer. Ah, she inspires me! Any way, she says of this recipe: "Sweet-Tangy Plum-Spiced Chicken... Inspired by a magazine ( I wish I knew which one...). See the syrupy coating? It should be illegal." I do hope you will click on the link and see her step-by-step
pictorial of the cooking process. This baby is on your table in minutes and looks so good!
1-1/4 lbs. skinless, boneless chicken thighs
1/2 teaspoon Chinese five-spice powder
4 green onions, more for garnish, chopped
1 Tablespoon extra-virgin olive oil
1/2 cup chicken broth
1/2 cup plum jam
2 Tablespoons balsamic vinegar
1/2 teaspoon salt
In a bowl, toss the chicken thighs together with Chinese five-spice powder and salt.
In a nonstick skillet, heat extra-virgin olive oil until hot. Add chicken thighs and cook 5 minutes on each side, until browned and juices run clear. Transfer thighs to a plate; cover to keep warm.
In drippings in skillet, on medium heat, cook chopped green onions until browned, about three to four minutes.
Stir in chicken broth, plum jam and balsamic vinegar; heat to boiling. Reduce heat to medium and reduce down until sauce is syrupy; about four minutes. Return the chicken thighs to the skillet and coat with the sauce. Garnish with green onion.
STRAWBERRY BLOSSOMS
12 large, fresh strawberries, washed
3 oz cream cheese, softened
2 Tbs. confectioner's sugar
1 Tbs. sour cream
fresh mint leaves for garnish (optional)
Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base.) Pull petals apart slightly.
In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.
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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
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