Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. The weather has remained a wondrous thing. I say that because the temperatures have been below boiling point! Seriously, it has been quite nice here in Texas off the Gulf Coast. And no hurricanes have hit this year. Yoo-hoo!
I would like to send a big "thanks!" to Connie C. in Salisbury, MA and Anita K. in Battle Ground, WA for
their donations. October and April are the months when reader support is needed the most. You may think that your seemingly small donation is not worth sending in but let me tell you... if everyone who receives the issues sent in
one dollar, I would have the publishing expenses covered and enough left over for the much-needed upgrades to the web site. You can go to the
Reader Support section in this newsletter or the web site for ways to help. I thank you in advance.
The newest Monthly Theme topic is Virtual Cookie Exchange. The theme ends on Wednesday. If you have yet to share a recipe or two for your favorite cookie, candy, or cookie bar, please do so soon. I would love to have enough recipes to fill a month of Sundays! Please visit the
Monthly Theme-Recipe Submission section of today's issue to read all about it and for the email link to use in sending in your theme and regular recipe submissions.
Okay, you asked for it. Today's issue is bursting at the seams with recipes and other items to make the next few minutes enjoyable. I think we have a great assortment of recipes. There's also something to make you think and smile. In case you're wondering, listed below are your fellow readers who helped make it all possible:
Connie C., Salisbury, MA
Anita K., Battle Ground, WA
Leasa, IA
Marty B., Tell City, IN
Marilyn, Canton, OH
Larry Holmes, Toronto, Canada
Ann, FL
Patricia, Charlevoix, MI
Mary H., Montreal, Canada
Dorie, IL
Treva, Knoxville, TN
Pam, OH
Johnny, LA
Luanne, FL
Mary S., Nashville, TN
Jean, Syracuse, NY
Beverley, Montreal, Canada
Chris M., NM
We'll see you here again on Wednesday, God willing.
PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
Looking for a particular recipe, ingredient or submitter?
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Food For Thought
QUOTE FOR THE DAY
Shared by Leasa, IA (Podunk)
"Everything that irritates us about others can lead us to an understanding of ourselves."
~Carl Jung
(Does that apply to garage builders??)
Ramblings
School Begins
Shared by Marty B., Tell City, IN
After being interviewed by the school administration, the teaching prospect said, "Let me see if I've got this right:
"You want me to go into that room with all those kids, correct their disruptive behavior, observe them for signs of abuse, monitor their dress habits, censor their T-shirt messages, and instill in them a love for learning.
"You want me to check their backpacks for weapons, wage war on drugs and sexually transmitted diseases, and raise their sense of self esteem and personal pride.
"You want me to teach them patriotism and good citizenship, sportsmanship and fair play, and how to register to vote, balance a checkbook, and apply for a job.
"You want me to check their heads for lice, recognize signs of antisocial behavior, and make sure that they all pass the state exams.
"You want me to provide them with an equal education regardless of their handicaps, and communicate regularly with their parents by letter, telephone, newsletter, and report card.
"You want me to do all this with a piece of chalk, a blackboard, a bulletin board, a few books, a big smile, and a starting salary that qualifies me for food stamps.
"You want me to do all this and then you tell me...
"I CAN'T PRAY?"
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Did You Know?
Cooking Tips
Shared by Marilyn, Canton, OH
* For easy peeling of hard boiled eggs, add a few drops of oil to some water. Crack the eggs and let stand in oil and water solution for a few minutes.
* When reheating a slice of pizza in a microwave, run the bottom of the crust under the faucet. The water will cause a small amount of steam in the microwave which will keep the crust from becoming hard and brittle.
* If your cake sticks to the pan and threatens to split, hold the pan over a low flame for about 5 to 8 seconds and the cake will come out nice and firm.
* To keep cookie dough from sticking to cookie cutters, chill the dough thoroughly before you roll it out. Dip each cookie cutter in oil before pressing into the dough and the cookies will cut cleanly. This treatment is wonderful when using cutters with intricate designs or cutters made of plastic. You can also spray the cutters with oil spray.
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Have you ever attended a holiday cookie exchange party? It is a wonderful way for busy people to serve family and friends a variety of cookies but only baking one big batch of your favorite cookie yourself! The hostess would invite about 8 or 10 friends over. She would ask each guest to bake one dozen cookies for each person invited plus another dozen for sampling during the party. That way each person can take home a full dozen of each type of cookie. How I wish we could all get together for a real cookie exchange party! What we're doing instead is having a Virtual Cookie Exchange. Send in your favorite cookie recipe (or two, or three, or more) for sharing. When the issue is posted, you'll have dozens of wonderful cookie recipes for the upcoming holidays. For this issue, we are looking for cookies, bars, brownies, candies (fudge, too!) and tarts. Thanks go to Linda in Carmel, NY for this great theme topic suggestion.
Won't you join in the fun by sharing your own recipes for Virtual Cookie Exchange? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Virtual Cookie Exchange recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Virtual Cookie Exchange. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
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, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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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 send your request using this link. Tell us some basic
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Here are our October Birthday Babies:
2nd Jean M. in Ohio (one of our most "senior" seniors!)
2nd Rosemarie C. in Kansas City, Missouri
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 Bob in Chula Vista, CA (hubby of Barbara)
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
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
21st Mary H. in Montreal, Canada
22nd Norma L. in Pataskala, Ohio
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
26th Helen S. in Rochester, Minnesota
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
30th Nancy A. in Delaware, Ohio
30th Marvin C. in San Angelo, Texas (Jeanie's DH)
31st Patty Jo B. from Salt Lake City, Utah
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
Having Mom Over for Dinner
Shared by Larry Holmes, Toronto, Canada
Brian invited his mother over for dinner. During the course of the meal, Brian's mother couldn't help but notice how beautiful Brian's roommate, Jennifer, was. Brian's Mom had long been suspicious of a relationship between Brian and Jennifer, and this had only made her more curious.
Over the course of the evening, while watching the two interact, she started to wonder if there was more between Brian and Jennifer than met the eye.
Reading his mom's thoughts, Brian volunteered, 'I know what you must be thinking, but I assure you Jennifer and I are just roommates.'
About a week later, Jennifer came to Brian saying, 'Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?' Brian said, 'Well, I doubt it, but I'll send her an e-mail just to be sure.' So he sat down and wrote:
Dear Mom:
I'm not saying that you 'did' take the gravy ladle from the house, I'm not saying that you 'did not' take the gravy ladle. But the fact remains that one has been missing ever since you were here for dinner.
Love,
Brian
Several days later, Brian received an email back from his mother that read:
Dear Son:
I'm not saying that you 'do' sleep with Jennifer, I'm not saying that you 'do not' sleep with Jennifer. But the fact remains that if Jennifer is sleeping in her own bed, she would have found the gravy ladle by now.
Love,
Mom
The Florida Seniors Breakfast Special
Shared by Ann, FL
We went to breakfast at a restaurant where the "seniors' special" was two eggs, bacon, hash browns or oatmeal, and bagel or 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 THE SENIORS FROM FLORIDA !
They've been around the block more than once!!!
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This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
OREGON
OREGON CASSEROLE
~Submitted by Patricia, Charlevoix, MI
This is an old recipe, a great favorite with Oregonians and in the Northwest, generally.
4 oz. egg noodles
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 c. milk
1/2 tsp. Worcestershire sauce
3 tbsp. chilli sauce
1 c. shredded American cheese
1 c. green beans
1/2 lb. wieners
Cook the noodles until tender.
Melt butter and stir in flour (off the heat), salt and pepper. Gradually add the milk, sauces and cheese.
Cut the wieners in circles, one-quarter inch thick.
Mix noodles, wieners and beans in the sauce. Pour into a buttered casserole and bake at 350 deg. for about thirty minutes.
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Recipe Favorites
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1/2 cup soft shortening
1 cup white sugar
1 ten-ounce can undiluted tomato soup
1/4 cup water
2 1/4 cups flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
Beat shortening and sugar together. Combine soup and water. Sift dry ingredients together and add alternately with soup mixture to shortening mix. Bake in greased and floured, 8" x 8" x 2" pan at 350 degrees F. for 40 - 50 minutes. Serve warm or cold with sifted icing sugar on top, or let cool and frost.
1/2 C. grated Parmesan cheese
1/4 C. dry bread crumbs
1/4 t. paprika
1/4 t. salt
1/4 t. pepper
6 boneless skinless chicken breast halves
3 T. butter melted
Mix cheese, crumbs and seasonings. Dip chicken in butter; coat with cheese mixture. Place in ungreased 9x13 baking dish. Bake at 400 for 20-25 minutes or until cooked through.
BARBECUE MARINADE
~Submitted by Larry Holmes, Toronto, Canada
Suitable for beef and poultry, this marinade can be used to season a variety of meat dishes, from kabobs to boneless chicken breasts, before they are grilled, broiled or baked. One to two hours before cooking, place meat in a shallow pan, and cover with marinade.
1 1/2 cups red wine
1/2 cup olive oil
3 cloves garlic, diced
1 large onion, diced
2 bay leaves
2 teaspoons coarsely ground pepper
1 teaspoon salt
1 teaspoon thyme
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon oregano
Combine all ingredients. Keeps in refrigerator for several weeks.
Makes 2 cups.
MULTIGRAIN CHICKEN SOUP
~Submitted by Treva, Knoxville, TN
Soup and cornbread is a favorite around my house and taste better the next day! Freeze leftovers for quick meal.
1/2 cup raw brown rice
1/3 cup medium barley
1/3 cup red lentils
1/3 cup yellow split peas
2 large ribs celery, sliced
4 large carrots, sliced
2 garlic cloves, crushed
2 tablespoons dried parsley
1 tablespoon dried thyme
1 teaspoon powdered ginger
1 teaspoon marjoram
1/2 to 1 teaspoon salt, depending on taste
1/2 teaspoon ground black pepper
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
12 cups water
Put all ingredients in a large pot. Bring to a boil. Cover the pot and turn the heat down to simmer. Cook for about one hour, until all grains are tender. Check seasonings. Soup will be thick. You can thin, if you like, by adding water or chicken stock.
1 c. sugar
3 heaping tbsp. all-purpose flour
1 c. cold water
3 egg yolks
1 whole egg
2 tbsp. butter
6 tbsp. vinegar
1 (9 inch) pie crust, baked
Mix sugar and flour in saucepan. Add water, egg yolks (reserve egg whites), whole egg, butter and vinegar. Cook until thick. Pour into baked 9 inch pie shell. For Meringue: Beat reserved egg whites until stiff. Add 4 tablespoons sugar, spread over pie. Brown meringue lightly.
WHOLE HOT-SAUCED FRIED CHICKENS
~Submitted by Johnny, LA
For the Fried Chickens:
2 whole fryer chickens (about 4 1/2 pounds)
Salt
Freshly ground black pepper
2 cups hot sauce
2 cups buttermilk
3 cups all-purpose flour
Creole Seasoning, recipe follows
Peanut oil, for frying
For the Fried Chickens: Season the both chickens with salt and pepper. Place each chicken in a large zip-lock bag. Add 1 cup of the hot sauce and buttermilk to each bag. Seal each bag and shake several times to incorporate all of the ingredients. Place in the refrigerator and marinate overnight. Remove the chicken from each bag and pour the marinade in a large mixing bowl. In another large mixing bowl, add the flour and season with Creole seasoning. Mix well. Dredge each chicken in the seasoned flour, coating completely. Dip each chicken in the reserved marinade, letting the excess drip off. Dredge the chicken for a second time in the seasoned flour, coating completely. Shake off any excess.
Assemble the frying rig according to manufacture's directions. To fry each chicken, fill the pot three quarters of the way full with the peanut oil and heat the oil to between 350 degrees and 360 degrees F. Place one chicken in the basket insert and carefully and slowly lower it into the hot oil. Turn the chicken every 5 minutes, using long-handled forks. A whole chicken will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 degrees to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having 2 strong people lift the basket out of the pot. Using the long-handled forks, transfer the chicken to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second chicken. Carve the chickens into individual pieces.
Creole Seasoning
A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish. Some versions of Creole seasoning blend contain salt -- I don't do that, because I like to control salt content separately. If you insist on this blend being salty, á la Tony Chachere's "when it's salty enough, it's perfectly seasoned!" rationale, start with 2 tablespoons salt in the blend, increasing up to 4 tablespoons depending on your sodium tolerance level.
Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl.
The recipe doubles or triples well.
BACON QUICHE
~Submitted by Luanne, FL
I like to make this in a 9-inch pan and cut in squares when cool. It is just as good cold as hot. I think any Quiche makes a good meal as you can change the ingredients to your taste or what you have on hand.
12 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)
1/3 cup chopped onion
3/4 cup Original Bisquick® mix
1 1/2 cups milk
3 eggs
1/4 teaspoon pepper
1. Heat oven to 400°F. Grease 9-inch glass pie plate or 9-inch square pan. Sprinkle bacon, cheese and onion into pie plate.
2. In medium bowl, beat remaining ingredients until blended; pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
CHOCOLATE CINNAMON BREAD PUDDING
~Submitted by Treva, Knoxville, TN
The warm melted chocolate makes it a definite comfort food, while the whole wheat bread and evaporated skim milk add to its nutritional punch.
INGREDIENTS
5 slices whole-wheat or white bread, torn into small pieces
2 large eggs
12 ounces evaporated skim milk
3/4 cup packed light brown sugar
1/4 cup cocoa powder
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
2 tablespoons semi-sweet chocolate chips
3 cups nonfat vanilla frozen yogurt
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. Lightly oil an 8-inch square baking dish. Spread the bread in the dish in an even layer. 3. In a mixing bowl, whisk the eggs.
4. Add the evaporated skim milk, brown sugar, cocoa, vanilla, and cinnamon. Whisk until the sugar and cocoa dissolve.
5. Pour the cocoa mixture over the bread. With a fork, mix in any unsoaked bread pieces.
6. Sprinkle the chocolate chips over the top and let stand for 10 minutes.
7. Bake for 35 minutes, or until puffed and set in the center. Serve warm, with a scoop of the frozen yogurt on top.
Serves: 6
NUTRITION INFO (per serving)
Calories: 427.5
Fat: 5.4 g
Carbohydrates: 82.4 g
Protein: 14.9 g
Mix all ingredients together. Season to taste (use your imagination) Form into patties, bake about 10 mins at 350°. Fry in hot oil in skillet until browned and crispy.
BLACKBERRY DUMPLINGS
~Submitted by Marilyn, Canton, OH
Received some blackberries this summer and my SIL shared this recipe. It was delicious and will keep for future summers and more berries.
1 quart fresh blackberries
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon of lemon extract
1 1/2 cups of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of ground nutmeg
1 Tbsp. sugar
1/2 teaspoon salt
2/3 cup of milk
In a large pot, combine the blackberries, sugar, 1/4 teaspoon of salt and lemon extract. Bring to a boil, reduce heat and simmer for 5 minutes.
In a mixing bowl, combine flour, baking powder, nutmeg, sugar and salt. Add milk and stir just until mixed.
Drop by tablespoonfuls into the hot blackberry mixture cover tightly and simmer for 15 minutes or until the dumplings are cooked through. Serve warm with vanilla ice cream.
Place salmon skin side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. In a small bowl, combine the butter, horseradish, lemon juice, garlic powder and pepper; spread over salmon.
Bake, uncovered, at 375º F for 20-25 minutes or until fish flakes easily with a fork.
STUFFED SQUASH
~Submitted by Treva, Knoxville, TN
3 large squashes (any type but about 2 inches or more in diameter).
2 large carrots.
2 medium size onions.
1 lb of any meat (I recommend 1/2 lb of pork and 1/2 lb of beef).
1 large egg.
Salt and pepper to taste.
2 table spoons of butter.
1/2 cup of sour cream.
2 tablespoons of tomato paste
Cut the squash into 1 inch thick rings.
Remove the seed part making the holes inside the squash rings. Rings should have 1/2 inch thick walls. Ground the meat or get the meat already grounded. Boil one of the carrots, ground it with one fresh onion, and mix it with grounded meat.
Beat one egg into this mixture, add salt and pepper, and mix it until the mixture or stuffing is smooth. Fill the ring hole with obtained stuffing and put all the stuffed rings into a dip pot. Grate the second carrot and dice the second onion. Melt the butter in a dip pan.
Roast grated carrot and diced onion. When they are browned add sour cream and tomato paste dissolved in 1/2 cup of hot water. Stir over the medium heat for about 5 minutes. Then pour the sauce into the pot with stuffed squash.
Put the pot into a 350 degrees oven for about 30 minutes or till the meat is fully browned. The time will vary since different meats require different time to cook through.
BAKED APPLES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
8-10 baking apples
1 cup brown sugar
1-1/2 tablespoons cinnamon
4 tablespoons butter
1/2 cup red hot's
1/2 tablespoon nutmeg
1 teaspoon salt
Wash and cut apples into quarters, Clean, core and remove seeds. Place apples in Crock Pot in layers. Mix next 6 items together. Sprinkle apples one layer at a time with mixture. Add 1/2 cup water and cook covered on low 2-3 hours or 1 1-1/2 hours on high.
Nutritional Value per serving (3/4 cup):
Calories: 230; Fat: 1.5g; Cholesterol: 5mg; Sodium: 260mg; Carbohydrates: 55g; Protein: 0g.
POTATO CHIP CHICKEN ROLL-UPS
~Submitted by Beverley, Montreal, Canada
This sounds good and a little different from some of the more traditional chicken roll-ups; I'll try it!! :~))
16 sun-dried tomatoes in oil
8 button mushrooms
4 boneless, skinless chicken breasts
8 slices mozzarella cheese, sliced very thin
8 slices boiled ham, sliced very thin
2 large eggs, lightly beaten
2 tablespoons milk
1 bag (about 8 ounces) potato chips
Wash hands. Preheat oven to 350 degrees. Dab oil from sun-dried tomatoes with paper towels. Place tomatoes in food processor; chop very fine. Add mushrooms and chop fine; set aside.
Slice chicken breasts horizontally so there are eight fairly uniform pieces. Place plastic wrap over the chicken and pound until the chicken is about 1/4 -inch thick. All pieces should be the same thickness.
Layer a slice of mozzarella cheese on a chicken breast, then a slice of ham and top with a teaspoon of the tomato-mushroom filling. Roll up in a bundle and secure with a toothpick. Repeat with all the chicken pieces.
In a wide bowl, beat the eggs and milk together with a fork. Crush the potato chips by placing them in two plastic bags and crushing with a rolling pin. Place crushed potato chips on a plate. Roll the chicken bundles into the egg mixture and then roll in the potato chip crumbs, pressing the crumbs on the meat.
Place in a 13-by-9-inch baking pan and bake for about 20 minutes, or until chicken is cooked.
Yields 4 servings.
Per serving: 692 calories; 37 g fat (13 g saturated fat; 48 percent calories from fat); 36 g carbohydrate; 236 mg cholesterol; 1222 mg sodium; 57 g protein; 3.5 g fiber.
2 cups finely minced celery
2 Tbsp butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs (I use Oscar Meyer beef)
2 eggs
1-1/2 cups milk
2 tsp sage
1/4 tsp black pepper
1/4 tsp salt
2-8.5 oz Jiffy muffin mix
8 oz sharp Cheddar Cheese shredded. Sauté celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl. Cut hot dogs in half lengthwise, then chop into bite size pieces. Sauté dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs & veggies in a small bowl. Slightly beat eggs & milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also. Mix all ingredients well. Spray 13x9 Pyrex. Pour in casserole. Top with reserve hot dogs and cheese. Bake uncovered 400* for 30 minutes.
My scaled down version:
Corn Dog Casserole - TNT
1 c. fine minced celery
2 tbl. butter
1 to 1 1/2 c. sliced green onions OR
1/2 large sweet onion, chopped
1 pkg. beef hot dogs
1 egg
3/4 c. milk
1/4 tsp. black pepper
1 tsp. sage - optional
salt to taste
1 8.5 oz Jiffy corn muffin mix
6 to 8 oz. shredded sharp cheddar cheese
Saute celery, and onion in butter for 5 minutes. Meanwhile cut up hot dogs in small pieces; add to skillet and saute till the hot dogs are browned. Slightly beat eggs and milk till blended. Add salt, pepper muffin mix, pepper and cheese. Add sauteed vegetables and hot dogs to the corn muffin mixture. Pour in a 8 x 12 x 2" greased baking dish. Bake uncovered at 375º F for 30 to 45 minutes.
OVERNIGHT COFFEE CAKE
~Submitted by Treva, Knoxville, TN
2 cups self rising flour
1/2 tsp nutmeg
3/4 cup butter, softened
1 cup sugar
1 (8 oz) carton sour cream
2 eggs
3/4 cup brown sugar, packed
1/2 cup chopped pecans
1 tsp cinnamon
Grease and flour a 9 x 13" pan. Combine flour and nutmeg. Set aside. Beat butter
with an electric mixer on medium speed about 30 seconds. Add sugar and beat well. Add sour cream and eggs. Beat until well combined. Stir in mixed dry ingredients and spread batter into prepared pan. Stir together brown sugar, nuts and cinnamon and sprinkle over batter. Cover and chill overnight. When ready to bake, preheat oven to 350 deg. Bake 30 to 35 minutes or until it tests done.
Serve warm.
CHUNKY TWO-BEAN AND BEEF CHILI
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Garnish with Monterey Jack cheese, chopped onion, chopped cilantro, and chopped tomato.
1 tablespoon canola oil, divided
Cooking spray
1 1/2 pounds beef stew meat
3/4 teaspoon salt
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
1 tablespoon minced fresh garlic
2 teaspoons finely chopped jalapeno pepper
2/3 cup Cabernet Sauvignon or dry red wine
1 1/2 tablespoons brown sugar
2 tablespoons tomato paste
1 1/2 teaspoons ground ancho chile pepper
1 teaspoon dried oregano
1 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can dark red kidney beans, rinsed and drained
1 (15-ounce) can hot chili beans
Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt. Place half of beef in pan; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef; remove from pan.
Add 2 teaspoons oil, onion, and bell pepper to pan, and sauté for 3 minutes. Add garlic and jalapeño; sauté for 1 minute. Add wine, scraping pan to loosen browned bits. Return beef to pan.
Stir in remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.
Wine note: Hearty, spicy dishes like this chili need a wine that's gutsy enough.
VALENCIA PORK
~Submitted by Larry Holmes, Toronto, Canada
4 rib or shoulder pork shops (about 2 pounds)
1/4 cup all-purpose flour]
3 tablespoons vegetable oil
1 can (16 ounces) tomatoes
1/4 cup pimiento-stuffed olives, sliced
1 cup frozen shopped onion
1 large green pepper, halved, seeded and chopped
1 teaspoon leaf basil, crumbled
1 teaspoon seasoned salt
1 teaspoon paprika
1 envelope or teaspoon instant chicken broth
1/3 cup grated Parmesan cheese
2 large oranges, pared and sectioned
Shake pork chops in a plastic bag with flour to coat; tap off excess. Reserve 1 tablespoon of the flour. Saute chops in oil, turning once, about 15 minutes or until golden brown, in a large skillet. Place chops in a 10-cup casserole. Add tomatoes, reserving liquid, and olives
Saute onion and green pepper in drippings in skillet until tender. Stir in basil, the 1 tablespoon reserved flour, seasoned salt and paprika. Cook 1 minute, stirring constantly. Stir in reserved tomato liquid and chicken broth; cook and stir until sauce thickens and bubbles 3 minutes. Stir in cheese and orange sections. Pour over chops.
Bake in moderate oven (350 degrees F.) 445 minutes or until chops are tender.
Serve with hot fluffy rice.
BALSAMIC CHICKEN AND PEPPERS
~Submitted by Mary S., Nashville, TN
1 pound boneless skinless chicken breast halves (4)
1/4 teaspoon pepper
1/8 teaspoon salt
2 tablespoons olive oil -- divided
1 medium sweet yellow pepper -- julienned
1 medium sweet red pepper -- julienned
1 medium sweet orange pepper -- julienned
1 small onion -- sliced
2 tablespoons balsamic vinegar
Sprinkle chicken with pepper and salt. In a large skillet, cook chicken in 1 tablespoon oil for 4-6 minutes on each side or until no longer pink; drain. Remove chicken and keep warm.
In the same skillet, saute peppers and onion in remaining oil for 3-4 minutes or until tender. Return chicken to the pan. Add vinegar; heat through.
HAM WITH SPICED FRUITS
~Submitted by Treva, Knoxville, TN
2 bananas cut into fourths
1 (8 oz) can sliced peaches
1 (8 oz) can sliced pears
12 maraschino sherries, halved
1/4 teaspoon pumpkin pie spice
1 & 1/2 lb fully cooked boneless smoked ham
1 (23 oz) can sweet potatoes, drained and halved
1 cup firmly packed brown sugar
1 teaspoon dry mustard
Mix the bananas, peaches and pears (both with syrup), cherries and pumpkin pie spice. Remove 1/2 cup syrup from the fruit mixture and reserve. Refrigerate fruit mixture. Place the ham in an ungreased baking dish. Arrange sweet potatoes around the ham. Mix brown sugar, reserved fruit syrup and the mustard and pour over ham and potatoes. Cook uncovered in 350* oven for 30 minutes - occasionally spooning the sauce onto the ham and potatoes.
Drain fruit mixture and arrange around and on top of ham. Cook uncovered an additional 15 minutes.
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Heart Healthy
CHICKEN STUFFED WITH GOLDEN ONIONS & FONTINA
~Submitted by Treva, Knoxville, TN
Makes 4 servings
4 teaspoons extra-virgin olive oil, divided
1 & 1/2 cups thinly sliced red onion
2 teaspoons minced fresh rosemary, divided
1/8 teaspoon salt
Freshly ground pepper to taste
2/3 cup shredded Fontina cheese, preferably aged
4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1/2 cup white wine
1 cup reduced-sodium chicken broth
4 teaspoons all-purpose flour
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in
Fontina.
2. Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.
3. Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
4. Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.
Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast.
Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."
Nutrition Information
Per serving: 258 calories; 12 g fat (5 g sat, 6 g mono); 88 mg cholesterol; 7 g carbohydrate; 32 g protein; 1 g fiber; 328 mg sodium.
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Diabetic Choices
GRILLED SCALLOP KEBABS
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/4 pounds large scallops
- 8 pieces (1-inch each) red or yellow bell pepper
- 8 pieces (1-inch each) green bell pepper
- 8 frozen small whole onions, thawed
- 1 teaspoon fines herbes or Italian seasoning
- 3/4 teaspoon lemon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
DIRECTIONS
Rinse the scallops and pat dry with paper towels. Place in a large bowl along with the peppers and onions. Add the fines herbes or Italian seasoning, lemon pepper, garlic powder, salt, and olive oil and toss to mix.
Thread a quarter of the scallops and vegetables onto four 14-inch skewers. (Leave a little space between the ingredients to ensure even cooking.)
Coat a grill rack with olive oil and grill covered over medium coals for several minutes on each side, until nicely browned and the shrimp or scallops are cooked through. Alternatively, cook for several minutes on each side under a preheated broiler. Serve hot.
- 1 pound lean ground turkey
- 1/2 cup frozen shredded hash brown potatoes, thawed
- 1/4 cup sliced green onions
- 2 tablespoons grated Parmesan cheese
- 1/8 teaspoon freshly ground black pepper
DIRECTIONS
Preheat the broiler. In a medium bowl, combine turkey, potatoes, green onions, cheese, and black pepper. Mix well. Shape into four patties (1/2-inch thick). Place patties on broiler pan.
Broil 4 to 6 inches from heat for 8 to 10 minutes or until no longer pink in center and thoroughly cooked, turning once.
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~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Makes 2 servings
Prep: 10 minutes
Bake: 25 minutes
Ingredients
1-1/2 cups fresh or frozen blueberries or unsweetened, pitted, tart red cherries
2 tablespoons coconut
2 tablespoons rolled oats
2 tablespoons granulated sugar or brown sugar
1 tablespoon all-purpose flour
1 tablespoon margarine or butter, softened
1/8 teaspoon ground ginger, nutmeg, or cinnamon
2 tablespoons chopped pecans, walnuts, or almonds (optional)
Vanilla ice cream, half-and-half, or light cream (optional)
Directions
1. For filling, thaw fruit, if frozen. Do not drain. In a medium mixing bowl toss the blueberries or cherries with the coconut. Divide fruit-coconut mixture between two 10-ounce custard cups.
2. For topping, in a small mixing bowl stir together the oats, granulated sugar or brown sugar, flour, margarine or butter, and ginger, nutmeg, or cinnamon. If desired, stir in the chopped pecans, walnuts, or almonds. Sprinkle topping over filling.
3. Bake in a 375 degree F oven for 25 to 30 minutes or until fruit is tender and topping is golden. Serve warm. If desired, serve with ice cream, half-and-half, or light cream.
Menu Suggestion: Grill burgers and serve with a handful of potato chips.
Nutritional Information
Nutritional facts per serving
Calories: 216, total fat: 8g, saturated fat: 3g, cholesterol: 0mg, sodium: 75mg, carbohydrate: 36g, protein: 2g
MANDARIN CHICKEN COLESLAW
~Submitted by Mary S., Nashville, TN
1-1/2 cups coleslaw mix
3/4 cup cubed cooked chicken breast
1 snack-size cup (4 ounces) mandarin oranges, drained
2 tablespoons chopped almonds
1/4 cup Asian sesame with ginger salad dressing
In a small bowl, combine the coleslaw, chicken, oranges and almonds. Drizzle with dressing and toss to coat; serve immediately.
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Publisher's Choice
BAKED CHICKEN KIEV
Makes 6 servings
Prep: 20 min; Freeze: 30 min; Bake: 35 min
1/4 cup butter or stick margarine, softened
1 tablespoon chopped fresh chives or parsley
1 clove garlic, finely chopped
6 boneless skinless chicken breast halves (about 1 3/4 pounds)
12 toothpicks
3 cups cornflakes cereal, crushed (1 1/2 cups)
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup buttermilk or milk
1. Mix butter, chives and garlic. Shape mixture into 3 x 2-inch rectangle. Cover and freeze about 30 minutes or until firm.
2. Heat oven to 425°. Grease square pan, 9 x 9 x 2 inches.
3. Place each chicken breast half between sheets of plastic wrap or waxed paper. Lightly pound chicken, using flat side of meat mallet, until 1/4 inch thick.
4. Cut butter mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides of chicken over butter. Fold ends up and secure each end with toothpick.
5. Mix cornflakes, parsley and paprika. Dip chicken into buttermilk, then coat evenly with cornflakes mixture. Place chicken, seam sides down, in pan.
6. Bake uncovered about 35 minutes or until chicken is no longer pink in center (when checking for doneness, be careful not to pierce all the way through chicken so butter mixture will not run out). Remove toothpicks. Place 1 piece of butter on center of each chicken breast half. Fold long sides of chicken over butter. Fold ends up and secure each end with toothpick.
NUTRITION FACTS: 1 Serving:; Calories 265 (Calories from Fat 110); Fat 12g (Saturated 6g); Cholesterol 95mg; Sodium 280mg; Carbohydrate 13g (Dietary Fiber 1g); Protein 28g
% DAILY VALUE:; Vitamin A 18%; Vitamin C 6%; Calcium 2%; Iron 30%
DIET EXCHANGES:; 1 Starch; 3 1/2 Lean Meat
Baked Chicken Cordon Bleu: Omit butter, chives, garlic and step 1. In step 4, top each piece of chicken with 1 thin slice fully cooked smoked ham and 1 thin slice Swiss cheese, each about the same shape as the piece of chicken. Roll up carefully, beginning at narrow end; secure each end with toothpick.
1. Heat oven to 350°. Spray 1 1/2-quart casserole or square baking dish, 8 x 8 x 2 inches, with cooking spray. Cook and drain pasta as directed on package.
2. While pasta is cooking, mix soup mix (dry) and milk in 1-quart saucepan. Heat to boiling, stirring constantly.
3. Cut up larger pieces of crabmeat if desired. Mix pasta, crabmeat and spinach in baking dish. Pour soup mixture over pasta mixture; stir gently to mix. Spread evenly. Sprinkle with cheese.
4. Bake uncovered about 20 minutes or until bubbly and light golden brown.
1 Serving: Calories 400 (Calories from Fat 55); Fat 6g (Saturated 3g); Cholesterol 30mg; Sodium 1780mg; Carbohydrate 63g (Dietary Fiber 3g); Protein 24g * % Daily Value: Vitamin A 34%; Vitamin C 8%; Calcium 28%; Iron 16% * Exchanges: 3 1/2 Starch, 1/2 Milk, 1 Vegetable, 1 1/2 Very Lean Meat * Carbohydrate Choices: 4
Together Time
Get to know your kids' friends by inviting them, one at a time, for dinner. Plan a simple, fun activity during dinner and have a "top-your-own" dessert. There may even be a little time afterward for a board game or two.
As good as an old-fashioned banana-wafer pudding is on its own, this recipe rearranges the homey ingredients into a company's-coming holiday pie. Crushing the wafers -- and adding a few goodies besides -- creates a sweet, crunchy crust just right for holding the smooth-as-silk banana pudding, and the high-peaked meringue will have all the guests singing your praises.
Ingredients:
Crust:
About 50 vanilla wafer cookies, preferably Nabisco Nilla Wafers
1/2 cup sweetened flaked coconut, such as Baker's Angel Flake (optional)
6 tablespoons unsalted butter, melted and cooled
Filling:
4 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon banana extract, preferably pure
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons cornstarch
Pinch of salt
2 cups half-and-half, divided
Meringue:
4 egg whites (reserved from filling)
1/8 teaspoon cream of tartar or distilled vinegar
1/2 cup granulated sugar
2 small, ripe bananas
Directions:
To make the crust: Preheat the oven to 350°F. Lightly grease a 9-inch pie pan with cooking spray and set aside.
In the bowl of a food processor, process the cookies until they are fine crumbs. You should have 1 1/2 cups.
In a medium bowl, mix together the crumbs, coconut, if desired, and butter until the crumbs are coated. Lightly press the mixture evenly across the bottom and up the sides of the prepared pie pan. Bake until the crust is golden and crisp, 8 to 10 minutes. Transfer to a rack to cool completely before filling.
To make the filling: Separate the eggs, reserving the whites for the meringue. (The whites can remain at room temperature for up to 4 hours.) In a small bowl, whisk together the yolks, vanilla, and banana extract until blended, and set aside.
In the top of a double boiler, whisk together the sugar, flour, cornstarch, and salt. Whisk in 1/4 cup half-and-half to form a smooth paste. Place over simmering water, and gradually stir in the remaining 1 3/4 cups half-and-half. Cook, stirring constantly, until the mixture begins to thicken, 7 to 10 minutes. Remove from the heat.
Slowly whisk 1/4 cup of the hot half-and-half mixture into the egg yolk mixture until blended. Slowly whisk in another 1/2 cup. Then slowly whisk the hot egg yolk mixture into the remaining hot half-and-half mixture in the top of the double boiler. Place the double boiler over the simmering water and cook until the mixture is quite thick, stirring constantly, about 10 minutes (or until an instant thermometer reads 180°F). Remove from the heat, and push through a fine sieve into a bowl. Press plastic wrap onto the filling, and chill for at least 2 hours.
To make the meringue: In a stand mixer or with a hand mixer set on medium-low speed, beat the 4 reserved room-temperature egg whites and cream of tartar until foamy. Increase to high speed, and beat in the sugar, 1 tablespoon at a time, until stiff and glossy. Do not overbeat.
To assemble: Preheat the oven to 350°F. Spread half the chilled filling into the prepared piecrust. Arrange the sliced bananas in concentric circles to cover the filling. Carefully spread the remaining filling over the bananas. Spread the meringue over the filling, sealing the meringue right up to the edge of the pie plate. Use the back of a spoon to swirl or pull the meringue up into points. Bake until the meringue peaks are a delicate brown, 12 to 15 minutes. Cool away from a draft. Serve the pie within a few hours. Immediately refrigerate any remaining pie, and enjoy it within a day.
2 1/2 pounds salmon filet, cut into appetizer size pieces
6 tablespoons teriyaki sauce
6 tablespoons orange juice
6 tablespoons brown sugar
6 tablespoons ketchup
Marinate 12-24 hours. Bake at 350 degrees Fahrenheit 1/2 hour then put under broiler to brown.
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