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A to Z Recipes
October 29, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. Already this week has been the pits... and its just Wednesday. I have 10 days to work without a day off which is no biggie. Its everything else that seems to be stressful lately. Have you had a week like that before? You know... when nothing is terribly wrong but nothing is
even close to being right, either. At least I have work to keep me busy and for that I am grateful. There's lots of folks who don't have a job. Time should fix all else that ails me.
Just a real quick Happy Birthday to my long-time e-pal
Dave in West Virginia. He's been my friend for many years and being able to send him special wishes for his big day (Thursday, October 30th) here will probably
embarrass him, but, hey... it's my newsletter! Ha-ha-ha! Happy Birthday, big guy! You're the only lawyer I didn't have to pay that I've ever really liked! Actually... I didn't like too many I've had to
pay, lol.
This is the last time (until April, 2009) that I'll mention 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 without asking for help). If you can help, I certainly appreciate it. A few of you think
A to Z Recipes Newsletter is good enough to help keep going for another year.
The current Monthly Theme topic of Cooking on a Shoestring has a deadline of this Friday. Visit 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. I will announce the November topic in the next issue.
There's a lot of information and recipes (including another from the cookbook my son recently bought me) in today's issue. Look at who else has shared with you today:
Larry J., Spring Hill, TN
Pat, Merritt Island, FL
Johnny, LA
Vicki, Sarasota, FL
Larry Holmes, Toronto, Canada
Mary S., Nashville, TN
Treva, NC
Jim D., WA State
Dorie, IL
Linda H., Rosharon, TX
Luanne, FL
Marty B., Tell City, IN
Patricia, Charlevoix, MI
Jean, Syracuse, NY
Jessica, Corfu, Greece
Chris M., NM
Pat, Minden, NV
We'll see you here again on Sunday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
PS: There are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. There is no profit for me. I paid these expenses without assistance throughout many years, but with increased costs, your help would be greatly appreciated.
I am pleased to list those readers making recent donations to defray a2z October bills.
Luanne, FL
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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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There is nothing that gives more assurance than a mask.
~ Colette
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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HALLOWEEN SAFETY TIPS
from the Los Angeles Fire Department
BEFORE HALLOWEEN:
Plan costumes that are bright and reflective. Make sure that shoes fit well and that costumes are short enough to prevent tripping, entanglement or contact with flame.
Consider adding reflective tape or striping to costumes and trick-or-treat bags for greater visibility.
Secure emergency identification (name, address, phone number) discreetly within Halloween attire or on a bracelet.
Because a mask can limit or block eyesight, consider non-toxic and hypoallergenic makeup or a decorative hat as a safe alternative.
When shopping for costumes, wigs and accessories, purchase only those with a label indicating they are flame resistant.
Think twice before using simulated knives, guns or swords. If such props must be used, be certain they do not appear authentic and are soft and flexible to prevent injury.
Obtain flashlights with fresh batteries for all children and their escorts.
Plan ahead to use only battery powered lanterns or chemical lightsticks in place of candles in decorations and costumes.
This is also a great time to buy fresh batteries for your home Smoke Alarms.
Teach children their home phone number and to how call 9-1-1 (or their local emergency number) if they have an emergency or become lost. Remind them that 9-1-1 can be dialed free from any phone.
Review with your children the principle of "Stop-Drop-Roll", should their clothes catch on fire.
Openly discuss appropriate and inappropriate behavior at Halloween time.
Consider purchasing individually packaged healthy food alternatives (or safe non-food treats) for those who visit your home.
Take extra effort to eliminate tripping hazards on your porch and walkway. Check around your property for flower pots, low tree limbs, support wires or garden hoses that may prove hazardous to young children rushing from house to house.
Learn or review CPR skills to aid someone who is choking or having a heart attack.
Consider safe party guidelines when hosting an Adult or Office Party.
FUN ALTERNATIVES:
Find a special event or start one in your own neighborhood.
Community Centers, Shopping Malls and Houses of Worship may have organized festivities.
Share the fun by arranging a visit to a Retirement Home or Senior Center.
Create an alliance with College Fraternities, Sororities or Service Clubs for children's face painting or a carnival.
BEFORE NIGHTFALL ON HALLOWEEN:
A good meal prior to parties and trick-or-treating will discourage youngsters from filling up on Halloween treats.
Consider fire safety when decorating. Do not overload electrical outlets with holiday lighting or special effects, and do not block exit doors.
While children can help with the fun of designing a Jack O' Lantern, leave the carving to adults.
Always keep Jack O' Lanterns and hot electric lamps far away from drapes, decorations, flammable materials or areas where children and pets will be standing or walking.
Plan and review with your children the route and behavior which is acceptable to you.
Do not permit children to bicycle, roller-blade or skateboard.
Agree on a specific time when revelers must return home.
Along with flashlights for all, older children and escorts should wear a wristwatch and carry coins for non-emergency phone calls.
Confine, segregate or otherwise prepare household pets for an evening of frightful sights and sounds. Be sure that all dogs and cats are wearing collars and proper identification tags. Consult your veterinarian for further advice.
Remind all household drivers to remain cautious and drive slowly throughout the community.
Adult partygoers should establish and reward a designated driver.
WHEN TRICK-OR-TREATING:
A Parent or responsible Adult should always accompany young children on their neighborhood rounds.
Remind Trick-or-Treaters:
By using a flashlight, they can see and be seen by others.
Stay in a group, walk slowly and communicate where you are going.
Only trick-or-treat in well known neighborhoods at homes that have a porch light on.
Remain on well-lit streets and always use the sidewalk.
If no sidewalk is available, walk at the farthest edge of the roadway facing traffic.
Never cut across yards or use alleys.
Never enter a stranger's home or car for a treat.
Obey all traffic and pedestrian regulations.
Always walk. Never run across a street.
Only cross the street as a group in established crosswalks (as recognized by local custom).
Remove any mask or item that will limit eyesight before crossing a street, driveway or alley.
Don't assume the right of way. Motorists may have trouble seeing Trick-or-Treaters. Just because one car stops, doesn't mean others will.
Never consume unwrapped food items or open beverages that may be offered.
No treats are to be eaten until they are thoroughly checked by an Adult at home.
Law Enforcement authorities should be notified immediately of any suspicious or unlawful activity.
AFTER TRICK-OR-TREATING:
Wait until children are home to sort and check treats. Though tampering is rare, a responsible Adult should closely examine all treats and throw away any spoiled, unwrapped or suspicious items.
Try to apportion treats for the days following Halloween.
Although sharing is encouraged, make sure items that can cause choking (such as hard candies), are given only to those of an appropriate age.
Daylight Saving Time (Not Daylight "Savings" Time)
By Matt Rosenberg, About.com
On Sunday, November 2 (the first Sunday in November) at 2 a.m., Daylight Saving Time ends in the United States. This is the second year that Daylight Saving Time is four weeks longer due to the passage of the Energy Policy Act in 2005. The Act, which extends Daylight Saving Time by four weeks from the second Sunday of March to the first Sunday of November, is expected to save 10,000 barrels of oil each day through reduced use of power by businesses during daylight hours.
Every spring we move our clocks one hour ahead and "lose" an hour during the night and each fall we move our clocks back one hour and "gain" an extra hour. But Daylight Saving Time (and not Daylight Savings Time with an "s") wasn't just created to confuse our schedules.
The phrase "Spring forward, fall back" helps people remember how Daylight Saving Time affects their clocks. At 2 a.m. on the second Sunday in March, we set our clocks forward one hour ahead of standard time ("spring forward"). We "fall back" at 2 a.m. on the first Sunday in November by setting our clock back one hour and thus returning to standard time.
The change to Daylight Saving Time allows us to use less energy in lighting our homes by taking advantage of the longer and later daylight hours. During the six-and-a-half-month period of Daylight Saving Time, the names of time in each of the time zones in the U.S. change as well. Eastern Standard Time (EST) becomes Eastern Daylight Time, Central Standard Time (CST) becomes Central Daylight Time (CDT), Mountain Standard Time (MST) becomes Mountain Daylight Tome (MDT), Pacific Standard Time becomes Pacific Daylight Time (PDT), and so forth.
Daylight Saving Time was instituted in the United States during World War I in order to save energy for war production by taking advantage of the later hours of daylight between April and October. During World War II the federal government again required the states to observe the time change. Between the wars and after World War II, states and communities chose whether or not to observe Daylight Saving Time. In 1966, Congress passed the Uniform Time Act which standardized the length of Daylight Saving Time.
Arizona (except some Indian Reservations), Hawaii, Puerto Rico, the U.S. Virgin Islands, and American Samoa have chosen not to observe Daylight Saving Time. This choice does make sense for the areas closer to the equator because the days are more consistent in length throughout the year.
Daylight Saving Time Around the World
Other parts of the world observe Daylight Saving Time as well. While European nations have been taking advantage of the time change for decades, in 1996 the European Union (EU) standardized a EU-wide European Summer Time. This EU version of Daylight Saving Time runs from the last Sunday in March through the last Sunday in October.
In the southern hemisphere where summer comes in December, Daylight Saving Time is observed from October to March. Equatorial and tropical countries (lower latitudes) don't observe Daylight Saving Time since the daylight hours are similar during every season, so there's no advantage to moving clocks forward during the summer.
Kyrgyzstan is the only country that observes year-round Daylight Saving Time. The country has been doing so since 2005.
U.S. Daylight Saving Time
Year Spring Forward - Fall Back
2008 2 a.m. March 9 - 2 a.m. Nov. 2
2009 2 a.m. March 8 - 2 a.m. Nov. 1
2010 2 a.m. March 14 - 2 a.m. Nov 7
2011 2 a.m. March 13 - 2 a.m. Nov. 6
Source: Geography.About.com
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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HALLOWEEN CAKE SURPRISE!
~Shared by Larry J., Spring Hill, TN
Want to be forever eliminated from the guest list? Just take this to your next "pot luck" dinner!!!
This is for all you cooks out there looking for something a little different...
What would be real funny is to take it to someone's house and open it up and let them see it and then just start chowing down on it, ha!
On a recent visit to our veterinarian to get shots for our cat I found this recipe on the waiting room bulletin board. After recovering from hysterical laughter, I obtained a copy from the office staff so that my wife could make it, which she refused to do. I took it to work and gave the recipe to a lady at work who loves cats. The pictures below show the results of her work. It doesn't look very nice, but it's actually quite tasty, so I decided to pass it along.
KITTY LITTER CAKE
CAKE INGREDIENTS:
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent
SERVING "DISHES AND UTENSILS"
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper-scooper
1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.
2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.
3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.
4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!
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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is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our October Birthday Babies:
2nd Jean M. in Ohio (one of our most "senior" seniors!)
2nd Mary C. in Slaton, Texas
2nd Michelle B. in Springfield, Missouri
2nd Susan G. in Idaho
3rd Ryan, Dartmouth, Nova Scotia
3rd Cathy in Brookings, South Dakota
3rd Jo T. in Sumrall, Mississippi
5th Deanna C. in Leander, Texas
5th Kamryn K. in Butler, Pennsylvania
6th Lynda N. in Iberia, Missouri
6th Cecilia R. in Wiconisco, Pennsylvania
6th Deann T. in Knox, Indiana
8th Suzy-Q in Cocoa Beach, Florida
8th Cortney H. in Boulder, Colorado
8th Ronna J. in Poulan, Georgia
9th Terri S. in Paris, Tennessee
10th Valerie in Trinity, North Carolina
10th Betty R. in Ft. McCoy, Florida
11th Gloria M. in Telford, Tennessee
13th Barry in Lethbridge, Alberta, Canada
14th Gene S. in Van, Texas
15th Allan N. in Isle of Palms, South Carolina
15th Kim H. in Redlands, California
16th Pam H. in Swanton, Ohio
16th Pody in Rosemount, Minnesota
17th Pat C. in Auburn, Washington
17th Colin B. in Calgary, Alberta, Canada
18th Dawn A. in Godfrey, Ontario, Canada
19th Patricia G. in Soddy Daisy, Tennessee
21st Mary H. in Montreal, Canada
22nd Norma L. in Pataskala, Ohio
22nd Larry J. in Spring Hill, Tennessee
22nd Marvin S. in Yellville, Arkansas
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
25th Cassandra H., in Florence, Alabama
26th Helen S. in Rochester, Minnesota
28th Janelle in Oxford, Alabama
29th Kenneth in Webber, Kansas
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
30th Nancy A. in Delaware, Ohio
31st Patty Jo B. from Salt Lake City, Utah
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Halloween Humor
Q: What do you get when you divide the circumference of a jack-o-lantern by its diameter?
A: Pumpkin Pi.
Q: How do you make a witch stew?
A: Keep her waiting for hours.
Q: How do ghosts begin their letters?
A: "Tomb it may concern..."
Q: What happened to the guy who couldn't keep up payments to his exorcist?
A: He was repossessed.
Q: What do you call a person who puts rat poison in a person's Corn Flakes?
A: A cereal killer
Q: How do you mend a broken Jack-o-lantern?
A: With a pumpkin patch.
Q: What is a ghost's favorite ride?
A: A roller ghoster.
Q: Why are there fences around cemeteries?
A: Because people are dying to get in.
Q: What do you get when you cross Dracula with Sleeping Beauty?
A: Tired blood.
Q: Why was the mummy so tense?
A: He was all wound up.
Q: What kind of street does a ghost like best?
A: A dead end.
Q: How do you know if a ghost is lying?
A: You can see right through him.
Q: How is a werewolf like a computer?
A: They both have megabytes.
Q: Where do vampires live?
A: At the Vampire State Building.
Q: Why don't witches like to ride their brooms when they're angry?
A: They're afraid of flying off the handle.
Q: Where do ghosts go on vacation?
A: Lake Erie.
Q: How can you tell when a window is scared?
A: They get shudders.
Q: Why didn't the skeleton dance at the Halloween party?
A: It had no body to dance with.
Q: What do you say to a ghost with three heads?
A: Hello, hello, hello.
Q: What is a witch's favorite subject in school?
A: Spelling!
Q: When does a skeleton laugh?
A: When something tickles his funny bone.
Q: What tops off a ghost's sundae?
A: Whipped Scream
Q: What has a black hat, flies on a broomstick, and can't see anything?
A: A witch with her eyes closed.
Q: Why is a ghost such a messy eater?
A: Because he's always a goblin.
Q: What happens when a ghost gets lost in a fog?
A: He's mist.
Q: What sailor like to be chilled to the bone?
A: A skeleton crew.
Q: Where does Count Dracula usually eat his lunch?
A: In the casketeria.
Q: Where did the goblin throw the football?
A: Over the ghoul line.
Q: What do you call a goblin who gets too close to a bonfire?
A: Toasty ghosty.
Q: What do you call a ghost with a broken leg?
A: Hoblin Goblin.
Q: What do you call a wicked witch who lives by the sea?
A: A Sand-witch
Q: What did the baby ghost eat for dinner?
A: A boo-loney sandwich.
Q: What do you get when you cross a were-wolf with a drip-dry suit?
A: A wash-and-werewolf.
Q: What did the papa ghost say to the baby ghost?
A: Fasten your sheet belt.
Q: Who does a ghoul fall in love with?
A: His ghoul friend.
Q: What is a vampires favourite mode of transportation?
A: A blood vessel.
Q: What do you call a dog owned by Dracula?
A: A blood hound.
Q: What kind of hot dogs do werewolves like best?
A: Hallowieners.
Q: What do you call serious rocks?
A: Grave stones.
Q: How do you picture yourself flying on a broom?
A: By witchful thinking.
Q: Why did the witch's mail rattle?
A: It was a chain letter.
Q: Why did the vampire's lunch give her heartburn?
A: It was a stake sandwich.
Q: What do you call a skeleton who refuses to help around the house?
A: Lazybones
Q: Why did Dracula take cold medicine?
A: To stop his coffin
More Ghoulish Humor
The professor was removing organs from the deceased before his students, all the while saying, ". . . and this is the heart, and this is the liver, and this is the kidney, and this is . . ."
"What the heck is the professor doing?" asked a student.
"Shh! He's giving an organ recital."
You heard about the little mouse who looked up, saw a bat, and thought it was his fairy godmother?
Bloodshed - where the Red Cross keeps the plasma
Cemetery - bone zone.
Headline: "Due to strike, grave-digging at cemetery will be done by skeleton crews"
A kid stole a sign from a nursery and stuck it in front of a funeral parlor. It read: "LET US DO YOUR PLANTING FOR YOU."
Undertaker - the last guy to let you down.
HAPPY HALLOWEEN FOR SENIORS
~Shared by Pat, Merritt Island, FL
You know you are too old to Trick or Treat when:
10. You get winded from knocking on the door.
9. You have to have another kid chew the candy for you.
8. You ask for high fiber candy only.
7. When someone drops a candy bar in your bag, you lose your balance and fall over.
6. People say: "Great Boris Karloff Mask," and you're not wearing a mask.
5. When the door opens you yell, "Trick or..." and can't remember the rest.
4. By the end of the night, you have a bag full of restraining orders.
3. You have to carefully choose a costume that won't dislodge your hairpiece.
2. You're the only Power Ranger in the neighborhood with a walker.
And the number one reason Seniors should not go Trick Or Treating...
*
*
*
1. You keep having to go home to pee.
No matter, have a HAPPY HALLOWEEN anyway.
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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KANSAS CITY
KANSAS CITY RIBS
~Shared by Johnny, LA
In Kansas City they know ribs. This is the rub recipe for traditional Kansas City style ribs. Finish them off with a good barbecue sauce and you'll have a great meal.
INGREDIENTS:
* 1/2 cup brown sugar
* 1/4 cup paprika
* 1 tablespoon black pepper
* 1 tablespoon salt
* 1 tablespoon chili powder
* 3/4 tablespoon garlic powder
* 3/4 tablespoon onion powder
* 1 teaspoon cayenne
PREPARATION:
Combine all ingredients together and transfer to an air tight container.
RIB BASTE
This is a great mop for all kinds of ribs. You get the tenderizing power of the vinegar and a whole lot of flavor from the herbs and spices.
INGREDIENTS:
* 1/2 cup water
* 1/2 cup vinegar
* 3 tablespoons yellow mustard
* 3 tablespoons olive oil
* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 teaspoon cayenne
PREPARATION:
Mix all ingredients together.
KANSAS CITY RIB SAUCE
This is a rich, thick, tomato based Kansas City style barbecue sauce.
INGREDIENTS:
* 1 cup ketchup
* 1/4 cup water
* 1/4 cup vinegar
* 1/4 cup brown sugar
* 3 tablespoons olive oil
* 2 tablespoons paprika
* 1 tablespoon chili powder
* 2 cloves garlic, minced
* 1 teaspoon cayenne
PREPARATION:
Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes.
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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SAUSAGE MUFFINS
~Shared by Vicki, Sarasota, FL
1/2 cup ground pork sausage
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1/4 cup butter or margarine, melted
1/2 cup (2 oz) shredded Cheddar cheese
Vegetable cooking spray
Brown sausage in a large skillet, stirring until it crumbles: drain. Set aside.
Combine flour and next 3 ingredients and make a well in the center.
Combine milk, egg, and butter: add to dry mixture, stirring until just moistened. Stir in sausage and cheese.
Place paper baking cups in muffin pans, and coat with cooking spray. Spoon batter into cups, filling 2/3 full.
Bake at 375º for 20 minutes or until golden brown. Remove from pans immediately.
Yields about 1 dozen.
NOTE:
I like to make them in the mini pans for parties.
POTATO OMELET
~Shared by Larry Holmes, Toronto, Canada
2 tablespoons goose or chicken fat, or oil
2 cups cooked potatoes
6 eggs, beaten\salt
In a skillet, heat 1 tablespoon fat and stir-fry the potatoes for 5 minutes. Set aside.
In a 7-inch nonstick skillet or omelet pan, melt 1 tablespoons fat. Swirl in 2 beaten eggs, salted and stir the eggs for 10 seconds with a fork. Cook over medium high heat for 1 or 2 minutes or until the eggs are scrambled soft. Cover the eggs with 1/3 of the potatoes; with a fork, fold half the eggs over the potatoes. Cook 30 seconds more and invert the omelet onto a plate. Make 2 more omelets, adding a bit of fat if necessary, and serve immediately.
Serves 3
CHINESE CHICKEN POT STICKERS
~Shared by Mary S., Nashville, TN
1 1/2 pounds ground chicken
1/2 cup finely chopped red bell pepper (about 1 small)
1/2 cup shredded green cabbage
1/3 cup chopped green onions (about 3 medium)
2 teaspoons chopped gingerroot
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 egg white
1 (10 ounce) package round wonton skins
2 cups chicken broth
4 teaspoons reduced-sodium soy sauce
Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place 1 scant tablespoon chicken mixture on center of skin. Pinch 5 pleats on each of one half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture.
Spray 12-inch skillet with nonstick cooking spray. Heat over medium heat. Cook 12 pot stickers at a time in skillet 3 minutes or until light brown; turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has evaporated. Repeat with remaining pot stickers, broth and soy sauce.
CAJUN DEEP-FRIED TURKEY
~Shared by Treva, NC
Servings: 10
Preparation Time: 1 Hour 15 Minutes
Cooking Time: 45 Minutes
1/2 cup Kosher Salt
3 tablespoons Onion Powder
3 tablespoons Black Pepper
3 tablespoons White Pepper
2 tablespoons Basil (dried)
2 teaspoons Ground Bay Leaves
1 tablespoon Cayenne Pepper
2 teaspoons File Powder
3 tablespoons Garlic Powder
1 & 1/2 tablespoons Paprika
1 whole 10-12 Pound Turkey
5 gallons Peanut Oil
Stir salt, herbs, and peppers together. Mix until well blended.
Remove the giblets and neck, rinse the turkey well with cold water, and pat dry thoroughly with paper towels inside and out. Place in a large pan and rub the interior and exterior with seasoning mix. Cut off the wing tips and tail. Cover pan and place in refrigerator overnight.
Place an outdoor gas burner on a level dirt or grassy area.
Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F. This should take about 40 minutes.
Meanwhile, place the turkey (neck down) in a basket or on a rack.
When the oil temperature reaches 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute.
Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into the turkey.
Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.
When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)
Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.
CHEESY SAUSAGE ROLLUPS
~Shared by Johnny, LA
1 lb. all-beef cocktail sausages
1 package (8 oz.) shredded sharp cheddar cheese
1 package refrigerated pie crust dough
Preheat oven to 375° Fahrenheit.
Pinch off a piece of pie crust dough about the size of a quarter and shape to wrap around one sausage, leaving the ends of the sausages exposed. Lay 5-8 cheese shreds on the dough, then roll up the dough. Pinch to seal securely. Repeat until all sausages are encased.
Bake for 10-12 minutes on parchment paper-lined baking sheets until golden brown. Serve with good mustards for dipping.
FIVE MINUTE CHOCOLATE MUG CAKE
~Shared by Larry J., Spring Hill, TN
Most Dangerous Chocolate Cake Recipe in the World!
1 Coffee Mug
4 tablespoons flour (plain, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Few nuts (optional)
Small splash of vanilla
Add dry ingredients to mug, mix well . Add egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to share!)
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
AFTER DINNER MINT COOKIES
~Shared by Treva, NC
10 oz Mint chocolate wafers
3/4 cup Butter; softened
2/3 cup Sugar
1 Egg
1/4 tsp. Salt
1 & 1/3 cup All-purpose flour; unsifted
3/4 cup Walnuts; finely chopped
Melt 5 oz of the Mint Wafers (Ghirardelli brand is good) in a double boiler, stirring constantly or microwave on medium for about 3 minutes. Set aside. Cream butter with sugar, egg and salt. Mix in melted chocolate. Gradually add flour. Chill dough at least 1 hour. Shape dough into balls, using 1 level Tbsp for each cookie. Roll balls into nuts. Place on greased baking sheets. Flatten slightly with the palm of hand. Bake at 350°F for only 8 minutes. Remove from oven and place Mint Wafer on top of each cookie, pressing slightly. Continue baking 3-5 minutes longer or until cookie is firm.
Makes 3 dozen
Source: Ghirardelli Chocolate Company of San Francisco
CROCKPOT PORK ROAST WITH CRANBERRIES
~Shared by Jim D., WA State
Ingredients:
1 (2-1/2 lb.) boneless pork shoulder roast
1 cup sweetened dried cranberries
1/2 cup chicken broth
1/2 cup cranberry juice cocktail
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. cornstarch
Preparation:
Trim fat from pork shoulder roast. Place in 3-1/2-4 quart slow cooker.
Combine cranberries, broth, 1/4 cup of the cranberry juice cocktail, and salt and pepper in a small bowl.
Pour over roast. Cover and cook on low for 7-9 hours.
When done, place roast on platter and cover with foil to keep warm.
Pour juices from crockpot into medium saucepan.
Combine remaining 1/4 cup cranberry juice cocktail with cornstarch in small bowl and mix well.
Add to juices in saucepan and cook and stir until thickened and bubbly, about 3 minutes. Serve with pork roast.
6 servings
TURKEY BREAST WITH OYSTER STUFFING
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1/2 pound bacon cut into 1/2-inch pieces
2 cups onion, finely diced (about 2 to 3 large onions)
1 1/2 cups celery diced (about 6 stalks)
1-ounce dried sage
12 cups day old bread, broken up (about 1 loaf)
2/3 cup chopped fresh parsley leaves
1 1/4 cups clarified butter
18 medium shucked oysters
Salt and freshly ground black pepper
2 1/2 to 3 pounds boneless turkey breast, skin on
Turkey neck and giblets to make 1 cup turkey giblet stock
1 cup dry white wine
1/3 cup all-purpose flour
In a large skillet, cook bacon over low heat until crisp. Remove bacon and set aside to drain. Add onion, celery, and sage to the bacon fat rendered in the skillet, and cook until onions are translucent and celery is soft, about 3 to 5 minutes. Add sage and broken-up bread to the skillet. Stir in parsley, butter, oysters, salt, and pepper. Lightly toss stuffing, but mix well, and let cool.
Preheat an oven to 400 degrees F.
Butterfly the turkey breast with smooth side down and stuff, folding edges over to hold stuffing. (You may want to secure with skewers or cotton kitchen twine.) Season turkey breast with salt and pepper and place into the oven to roast until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
While turkey is in oven, place the turkey neck and giblets in a medium saucepan with 4 cups water and cook until you have about 1 cup of giblet stock. Reserve the neck and giblets, removing meat from neck when cool enough to handle and chopping giblets. When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add the wine to the remaining pan juices and cook over medium high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately low heat for a few minutes to make a roux. Add stock and wine reduction, continuing to cook until gravy simmers. Add reserved cooked and chopped giblets and neck meat. Slice turkey to reveal stuffed interior and arrange on plate. Serve with gravy.
BEEF AND RED BELL PEPPER STIR-FRY
~Shared by Treva, NC
This simple Chinese stir-fry is delicious and healthier than anything you'll find drowning in "brown sauce." Don't eat red meat? Try chicken, or shrimp. Serve the dish with rice and a boiled or steamed vegetable like asparagus or broccoli.
Servings: 4
Sauce:
4 tablespoons soy sauce
1/4 teaspoon toasted sesame oil (also known as dark sesame oil)
2 teaspoons sugar
Stir-fry:
2 tablespoons vegetable oil
8 scallions, trimmed and cut into 1-inch pieces (reserve 1 heaping tablespoon thinly sliced dark green parts for garnish)
1 & 1/2 tablespoons thinly sliced garlic (about 3 cloves)
1 tablespoon minced ginger (about a 1-inch piece)
1 to 2 fresh chilies, like jalapenos or Thai chilies, to taste, seeded and minced (optional)
1 red bell pepper, thinly sliced
1 pound beef top round or London broil, sliced very thin (see note)
Combine the sauce ingredients in a small bowl and stir well. Set the bowl aside.
Heat a large skillet or wok over high heat for 2 minutes. Add the vegetable oil and heat for 1 minute. Add the scallions, garlic, ginger and (if using) chilies to the pan, and cook, stirring often, for 1 minute. Add the red bell pepper; cook, stirring often, for 1 minute. Add the beef; cook, stirring occasionally, for 1 minute.
Pour the sauce over the stir-fry and mix well. Cook for 1 minute or until the beef is just slightly pink in the middle. Sprinkle with the reserved dark green scallion slices to serve.
Note: Chilling the beef for 20 to 25 minutes in the freezer before slicing helps you achieve very thin slices.
HEARTY MEXICAN SPAGHETTI
~Shared by Linda H., Rosharon, TX
Serves/Makes: 4
12 ounces spaghetti pasta
1 pound lean ground beef or turkey
1 package (1.25 oz. size) taco seasoning mix
1 can (14.5 oz. size) diced tomatoes in sauce
2 cans (11 oz. size) whole kernel corn with chopped peppers, undrained
1 can (7 oz. size) chopped green chilies, undrained
1/2 cup thinly sliced green onions
1/2 cup shredded Mexican cheese blend
Break spaghetti in half. Cook according to package. Drain; keep warm.
Cook ground beef in a large, nonstick skillet with taco seasoning mix according to directions on seasoning package. Stir in tomatoes, corn, green chilies, and green onions. Cook over medium heat until bubbling.
Toss tomato mixture with spaghetti in large bowl until well blended. Top with cheese and serve.
Source: cdkitchen.com
CROCKPOT RUMP ROAST
~Shared by Luanne, FL
Easy to do, very tasty and even good for company.
1 Tbs. black pepper
1 Tbs. paprika
2 tsp. chili powder
1/2 tsp. celery salt
1/2 tsp. cayenne pepper
1/2 tsp garlic powder
1/4 tsp. dry mustard
4-5 pound rump roast
1/2 cup water
Mix the spices together and rub the mixture of the roast.
Put the meat in the crockpot and pour 1/2 cup water in pot or use beef broth.
Cook on low for 8-10 hours.
CHOCOLATE FRUIT AND NUT TRUFFLES
~Shared by Treva, NC
Servings: 30
Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
9 ounces Bittersweet Chocolate
2 tablespoons Heavy Cream
2 tablespoons Rum
1 & 1/4 cups Apricots Chopped Fine
1/2 cups Hazelnuts Chopped Fine
2 tablespoons Crystallized Ginger Minced
2 tablespoons Confectioners Sugar Sifted
30 medium Hazelnuts Halves
Line a large baking sheet with baking parchment or aluminum foil. In the top of a double boiler over low heat, stir 4 ounces of the chocolate until melted. Remove from the heat and beat in the cream and cognac. Blend in the apricots, chopped hazelnuts, ginger, and confectioners sugar. Stir well to combine. Chill the mixture, if necessary, until firm enough to handle. Form into 1-inch balls and set aside on a sheet of wax paper. In the top of a double boiler over low heat, stir the remaining 5 ounces of chocolate until melted. Remove from the heat.Using a fork, dip each truffle into the melted chocolate, allowing any excess to run off. Place the truffles on the prepared baking sheet. Top each with a hazelnut half and chill.
DELUXE DIRT CAKE
~Shared by Marty B., Tell City, IN
1 pkge (18.25 oz.) devil's food cake mix
eggs, oil and water as per package directions
2 pkges (3.9 oz) instant chocolate pudding and pie filling
1 1/2 c. +3 Tbs. milk
1 c. butter, softened
1 pkgs (8oz) cream cheese, softened
5 1/2 c, confectioner's sugar
1 tsp vanilla extract
36 Oreo cookies
Preheat oven to 350*F. Grease and flour 2 (9") pans. Prepare cake mix according to
package directions, adding 2 pkge pudding to batter. Divide between the two pans. Bake for 35 minutes or until done. Cool 10 minutes. Remove from pans and finish cooking on racks.
Whisk remaining pudding and 1 1/2 c. milk until thickened. Chill until set.
On medium speed, beat butter and cream cheese until fluffy. Gradually beat in confectioners sugar, remaining 3 Tbs. milk and vanilla.
Coarsely crush 10 cookies. Stir into pudding mixture. Place one cake layer on a plate, spread with 1 c. frosting, then pudding mixture leaving a 1" border. Top with remaining layer. Transfer 1 1/2 c frosting to a pastry bag fitted with a large star tip, reserve. Frost cake with remaining frosting. Pipe reserved frosting around the top edge of the cake. Break up 10 cookies and sprinkle then in the center. Press remaining cookies into place around the bottom of the
cake. (Standing up)
Servings 16
Calories 693, Pro. 6g, Fat 33 g, Sat. Fat 14 g, Trans Fat 2 g, Chol. 89mg, Carbs. 100 g, Sod. 737 g, Fiber 2 g, Sugar 75 g
JELL-O COOKIES
~Shared by Patricia, Charlevoix, MI
1/2 cup sugar
3/4 cup butter
1 -3 ounce package red Jell-O
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon baking powder
21/2 cups flour
Preheat oven to 350 degrees. Cream together sugar, butter, Jell-O, eggs and vanilla. Add salt, flour and baking powder; mix till well combined. Form into small balls and flatten on cookie sheet. Bake for 6 to 8 minutes. Cool on wire rack.
POLENTA BEEF STEW
~Shared by Treva, NC
About 7 cups (8 main-dish servings)
Prep: 25 minutes
Cook: 2 hours
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds boneless beef chuck steak, cut into 1-inch pieces
2 tablespoons olive oil
1/2 cup chopped onion (1 medium)
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
6 cloves garlic, minced
1 14-ounce can beef broth
1 & 1/2 cups dry red wine
8 ounces boiling onions
5 medium carrots, cut into 1-inch chunks
1/2 cup snipped fresh flat-leaf parsley
1/4 cup tomato paste Fresh rosemary sprigs (optional)
1 recipe Polenta
1. Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic. Cook and stir until onion is tender. Stir in broth and wine. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
2. Stir in boiling onions and carrots. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
3. Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew. Serve stew with Polenta. If desired, garnish with rosemary sprigs. Makes about 7 cups
(8 main-dish servings)
Polenta:
In a large saucepan bring 3 cups milk just to a simmer over medium heat. In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon salt. Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally. (If mixture is too thick, stir in additional milk.) Stir in 2 tablespoons butter or margarine until melted.
Nutrition facts per serving: Servings Per Recipe about 7 cups (8 main-dish servings) Calories 508 Total Fat (g) 26 Saturated Fat (g) 10 Monounsaturated Fat (g) 11 Polyunsaturated Fat (g) 1 Cholesterol (mg) 88 Sodium (mg) 736 Carbohydrate (g) 32 Total Sugar (g) 9 Fiber (g) 4 Protein (g) 29
Source: Midwest Living
GRILLED HONEY-MUSTARD CHICKEN SANDWICHES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
This is no plain old grilled chicken breast sandwich. Brushing on a seasoned honey-mustard baste turns the ordinary into something special.
1/4 cup Dijon mustard
2 tablespoons honey
1 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breast halves (1 pound)
4 whole-grain sandwich buns, split
4 slices tomatoes Leaf lettuce
Heat coals or gas grill for direct heat. Mix mustard, honey, oregano and red pepper. Brush on chicken. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, brushing frequently with mustard mixture and turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining mustard mixture.
Serve chicken on buns with tomato and lettuce.
Makes 4 sandwiches
Tip. Last night we had grilled chicken breast. This is one way I prepared it. I put a small bottle of Italian dressing with about 1 tablespoon soy sauce in a bowl, then added the chicken breast I has pounded thin with a mallet and cut in in half. It cooked quick on our George Foreman grill. Very tender and delicious!
MUFFIN TOPS
~Shared by Jessica, Corfu, Greece
In going though some boxes that I never unpacked after the kitchen was remodeled (3 years now?) I REDISCOVERED my muffin top pan!
Don't know if you remember that one or ever used it, but it's a great idea as you get all the joy of a huge muffin, without the calories of eating the soggy bottom!
Anyway, here are a few recipes I dug up to try out the pans again... (I KNOW they're good ones!)
Way back in May, 1997 the comedy series Seinfeld, had an extra-hilarious episode called The Muffin Top. Although Elaine truly did not invent these scrumptious, best-of-the-muffin treats, she had a point when
haranguing the lowly muffin stump. The pan size lends itself well to heating bagels or English muffin halves topped with everything from a blend of chopped mild
chiles, mayonnaise and Parmesan cheese, to crabmeat and Cheddar cheese concoctions. Kolaches turn out golden brown, crowned with hearts of apricot, blackberry, prune, cream cheese or savory delights, nestled in the security of this pan's wells. These shallow depressions are useful for positioning won ton wrappers, for making mini pizzas, (use Grands-type larger refrigerated biscuits), Tassies and all sorts of tarts, perfectly shaped cookies and mini quiches. Most standard muffin recipes can be adapted to use with this specialty pan. A good rule of thumb: a packaged muffin mix, that makes 12 regular muffins, will make18 to 24 muffin tops. Heating times also vary, though the standard 22 to 24 minutes (at 350 degrees), would be reduced to 12 to 16 minutes, respectively. Favorite recipes as well as fancier, bakery-style varieties can be used with this pan, and so far the results have been better than expected. Below, a basic recipe, as a jumping-off point, with a few suggestions for alternates.
Basic Muffin Top Recipe:
1 Cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 stick softened butter
1/2 Cup sugar
1 large egg, beaten
1/2 Cup milk or buttermilk
Streusel topping:
1/4 Cup flour
2 Tablespoons softened butter
1/4 Cup sugar
1/2 teaspoon cinnamon (optional)
In small bowl combine flour, baking powder and salt. Reserve. In medium bowl combine sugar with softened butter, beating well, 2 minutes. Add beaten egg and vanilla. Gradually stir in flour mix, alternately with milk. Use just enough milk to form a batter similar to cake batter in thickness.
Preheat oven to 350 degrees. Lightly oil muffin wells.
Fill each cavity about 2/3 full. This will ensure well-rounded tops. Bake 12 to 15 minutes. Top with streusel while still warm.
Variations:
For sweet cornbread muffins, decrease flour by 1/2 Cup and substitute same amount of yellow cornmeal. For cream cheese muffins: cut chilled 3 oz package of cream cheese into 1/2" cubes. Fill each well only 1/2 full of batter. Top each with 4 to 6 cubes of cream cheese. This is also good with lemon extract in place of vanilla extract.
Chocolate muffin tops: stir in 3 Tablespoons unsweetened cocoa powder with flour, and proceed as above. Calorie counters can substitute 4 Tablespoons of unsweetened apple sauce for half, (2 Tablespoons), of the butter, with scant change in taste or texture. The professional cook in our family tells me a pinch of cinnamon adds a special touch to chocolate recipes!
1/4 Cup chopped nuts, flavored chips, dried fruit or drained, canned or thawed fruit, such as blueberries, may be added to batter at the end.
Tip: tossing your add-ins with a small amount of flour will help prevent them from sinking to the bottom of muffin top wells, aiding in better distribution.
Source: epinions.com
CHICKEN AND DUMPLINGS CASSEROLE
~Shared by Treva, NC
2 cups sifted flour
3 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1 cup milk
1 can mushroom pieces, drained
1 cup diced, cooked chicken
2 Tbsp. chopped onion
1 pkg. frozen peas, cooked and drained
1 can cream of mushroom soup
Sift together the dry ingredients. Cut in the shortening. Blend in 3/4 cup of the milk. Roll out on a floured board or pastry cloth into a 12 x 18-inch rectangle. Cut into 6 squares. Combine the mushrooms, chicken, onion, 1 cup of the peas and 1/2 of the soup. Place by tablespoonfuls in the center of the biscuit squares. Bring the corners of the dough up so that they lap over each other, then press the edges together to seal.
Place in a greased 9 x 13-inch pan and bake in a 425 degree F. oven for 15 to 20 minutes, or until biscuits are done.
Combine the rest of the soup, milk and peas to serve hot over the dumplings.
GREEN TOMATO CAKE
~Shared by Chris M., NM
TNT from Lisa.
2 1/2 c. sugar
1 c. melted shortening
3 eggs
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chipped nuts
1 c. raisins
2 1/2 c. diced green tomatoes
Cream sugar, shortening, eggs and vanilla until smooth. Add flour, salt, baking powder, cinnamon and nutmeg into egg mixture. Mix well and stir in nuts, raisins and tomatoes. Pour into greased 9 x 13 x 2 pan and bake for one hour at 350º F. Lisa says she doesn’t always frost the cake, but when she does, she uses a cream cheese frosting and then topped with a sprinkle of chopped nuts. This is so good!!!
BEEF TACOS
~Shared by Larry Holmes, Toronto, Canada
4 ounces lean ground beef or ground chicken
3 tablespoons water
1 clove garlic, mince
1 1/2 teaspoons chili powder
1/4 teaspoon ground cumin
1/4 cup diced zucchini
1/4 cup corn kernels
1/3 cup chopped red pepper
Salt
1/3 cup shredded cheddar cheese
2 tablespoons salsa
8 taco shells or 16 miniature taco shells
1/4 cup shredded romaine lettuce
Cook beef in a nonstick skillet over medium-high heat until browned. Drain any fat and return to skill eat and beef to mediums heat.
Add water, garlic, chili powder and cumin and bring to boil.
Add zucchini, corn and red pepper and pinch of salt and cook stirring for ragout 5 minutes or until liquid is absorbed. Stir half of eh cheese into beef until melted, Remove from heat.
Spoon salsa into taco shells and sprinkle with remaining cheese. Divide beef mixture among tortillas and top with lettuce.
Serve 8.
Source: Canada Day flyer, LCBO
CAJUN CASSEROLE
~Shared by Treva, NC
Serves 8
2 lbs. Potatoes, sliced
2 cloves garlic, crushed
1 large onion, diced
1 large bell pepper, diced
2 bunches green onions, sliced
3 stalks celery, finely diced
1 lb. smoked sausage, sliced
Cayenne pepper
Salt and Freshly ground pepper
Grease a casserole dish.
Layer with potato slices. Sprinkle with cayenne pepper and salt.
Mix garlic, onion, bell pepper, green onions and celery in bowl and season with salt and pepper.
Put half the vegetable mixture over potatoes. Arrange sausage over that. Repeat with remaining vegetable mixture.
Cover with foil and poke single hole in top to vent. Bake at 300 to 350 for 1 & 1/2 hours.
LEMON CRUMB BARS
~Shared by Pat, Minden, NV
I love trying something new and these bars made with the saltine crackers are very good...gives them a sweet salty taste.
1 (18.25 or 18.5-ounce) package lemon or yellow cake mix
1/2 cup (1 stick) butter or margarine, softened
1 egg
2 cups finely crushed saltine crackers
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1/2 cup lemon juice
3 egg yolks
Preheat oven to 350 degrees. In large bowl, combine cake mix, butter and 1 egg with mixer until crumbly. Stir in cracker crumbs. Reserve 2 cups crumb mixture. Press remaining crumb mixture on bottom of greased 13x9-inch baking pan. Bake 15 to 20 minutes or until golden. With mixer or wire whisk, bear sweetened condensed milk, lemon juice and 3 egg yolks. Spread evenly over prepared crust. Top with reserved crumb mixture. Bake 20 minutes longer or until set and top is golden. Coll. Cut into bars. Store leftovers covered in refrigerator.
Source: Eagle Brand
CHICKEN BREASTS WITH SUN-DRIED TOMATO SAUCE
~Shared by Mary S., Nashville, TN
1/4 cup coarsely chopped sun-dried tomatoes (not oil-packed)
1/2 cup chicken broth
4 skinless boneless chicken breast halves (about 1 pound)
1/2 cup sliced mushrooms (1 1/2 ounces)
2 tablespoons chopped green onions (2 medium)
2 cloves garlic -- finely chopped
2 tablespoons dry red wine
OR
2 tablespoons apple juice
1 teaspoon vegetable oil
1/2 cup skim milk
2 teaspoons cornstarch
2 teaspoons chopped fresh basil
OR
1/2 teaspoon dried basil leaves
3 cups hot cooked fettuccine
Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook mushrooms, green onions and garlic in wine in 10-inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender; remove mixture from skillet.
Add oil to skillet. Cook chicken in oil over medium heat until brown on both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture, heat through. Serve over chicken and fettuccine.
SALSA FAJITA BEEF
~Shared by Treva, NC
Turn beef steak into something other than just steak with this Mexican dinner that's ready in less than 30 minutes.
Prep Time: 20 min
Start to Finish: 25 min
Makes: 4 servings (1 & 1/3 cups each)
2 to 3 tablespoons vegetable oil
2 Old El Paso® flour tortillas (8 inch; from 11.5-oz package), cut into 1/2-inch-wide strips
1 lb boneless lean beef sirloin steak, cut into bite-size strips
1 1/2 cups frozen bell pepper and onion stir-fry
1 1/2 cups Green Giant® Niblets® frozen corn
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 tablespoon sugar
1. In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add a few tortilla strips at a time; cook 1 to 2 minutes, stirring occasionally, until crisp (if necessary, add additional tablespoon oil); drain tortilla strips on paper towels.
2. In same skillet, cook beef over medium-high heat 2 to 4 minutes, stirring occasionally, until browned. Stir in remaining ingredients. Reduce heat to medium; simmer 5 minutes or until vegetables are crisp-tender. Stir in tortilla strips. High Altitude (3500-6500 ft): No change.
Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 120); Total Fat 13g (Saturated Fat 3g, Trans Fat 1/2g); Cholesterol 65mg; Sodium 870mg; Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 10g); Protein 29g Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 1/2
Source: Betty Crocker
SAUSAGE BALLS
~Shared by Johnny, LA
What party would be complete without that standard of standards, the sausage balls? This is something that just about everyone's mom or grandmother made at some point, and just the smell of them cooking will bring back happy memories.
1 pound hot country-style ground sausage
3 1/2 c. sharp Cheddar cheese, grated
2 c. Bisquick or other baking mix
Preheat oven to 400° Fahrenheit.
Combine all the ingredients in a bowl and mix with your hands so there are no dry crumbs. Form into balls about 1 inch in diameter. Refrigerate overnight or freeze.
Remove from refrigerator or freezer and place on a baking sheet. Bake until the balls are golden brown, about 8 to 10 minutes.
Serve immediately.
Yield: About 6 dozen.
MAPLE BUTTERNUT SQUASH
~Shared by Jim D., WA State
Ingredients
4 lb. (2 kg). butternut squash
1/4 cup (50 mL) butter
1/4 cup (50 mL) whipping cream
1/4 cup (50 mL) maple syrup
1/2 tsp. (2 mL) salt
Cooking Instructions
Preheat oven to 400 degrees F (200 degrees C).
With a large, sharp knife, cut butternut squash in half lengthwise. Scoop seeds out with a spoon and place both halves, cut side down, in a shallow baking dish or cookie sheet with sides. Pour in just enough water to cover the pan about 1/8 inch (0.25 cm) deep. Place in oven and bake for 30 minutes. Turn the squash halves over and continue baking for another 30 minutes or until very tender when poked with a fork. Remove from the oven.
With a spoon, scoop squash flesh out into a bowl. If you have a food processor, puree squash with butter, whipping cream, maple syrup and salt until very smooth and creamy. (You may have to do this in two batches.) You can also beat butter, cream, maple syrup and salt into squash with an electric mixer, if you prefer. The squash won't come out quite as velvety smooth, but it will still be delicious.
Servings: 8
ICE CREAM TORTILLA CUPS
~Shared by Treva, NC
SERVINGS 6
PREP 15 min.
COOK 10 min.
TOTAL 25 min.
1/4 cup butter, melted
6 flour tortillas (6 inches), warmed
6 tablespoons sugar
1/2 teaspoon ground cinnamon
Strawberry ice cream or flavor of your choice
Brush butter on one side of each tortilla. Combine the sugar and cinnamon; sprinkle evenly over tortillas. Press each tortilla, sugar side up, into a greased muffin cup. Bake at 400° for 6-8 minutes or until lightly browned.
Cool for 5 minutes. Gently separate edges.
Place a scoop of ice cream in each tortilla.
Yield: 6 servings.
Source: Taste of Home Quick Cooking
CHEESY ROASTED TOMATILLO EMPANADAS
~Shared by Linda H., Rosharon, TX
1 (3 ounce) package cream cheese, softened
3/4 cup shredded Mexican-Style Four Cheese Blend
1/4 cup Archer Farms™ Roasted Tomatillo Salsa
2 (7.5 ounce) packages Refrigerated Buttermilk Biscuits
1 tablespoon milk
1/4 teaspoon Archer Farms™ Spicy Southwest Table Salt
Heat oven to 400 degrees F. Stir together the cream cheese, shredded cheese and the salsa.
Press each biscuit into a 4-inch round. Place about 1 rounded teaspoon of filling on center of each round; fold dough over filling.
Press edges to seal and crimp with a fork. Brush milk over biscuits and sprinkle with salt. Place on sprayed baking sheet.
Bake 10 to 13 minutes or until light golden brown. Serve with additional salsa.
GUILT FREE PIZZA
~Shared by Marty B., Tell City, IN
Saucy and Chewy
2 c. Cauliflower
2 zucchini, peeled and chopped
1 sweet potato, peeled and chopped
3 carrots, peeled and sliced, steam until tender
In a food processor combine cooked veggies with 2 TBS. water and 1 tsp. lemon juice. Puree 30 seconds or until smooth. Add 1/2 c. pureed vegetables to 1 c. tomato sauce.
Brush pocket-less whole wheat pita with olive oil.
Spread sauce on one pita, sprinkle with 1/2 c. 2 % shredded mozzarella cheese.
Bake at 400* for10 minutes or until golden.
Thin and Crispy
Cook tortilla in 400* oven for 10 minutes, turning once so its crisp through out. Top with:
1/2 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
Sprinkle with 1/2 c. finely ground low fat mozzarella cheese. Slide pizza onto baking sheet. Cook 10 minutes or until cheese is melted and crust is golden brown.
SOUTHWESTERN BACON & EGGS PIZZA
~Shared by Treva, NC
Prep Time: 10 min
Total Time: 20 min
Makes: 6 servings
PIZZA FOR BREAKFAST? YES!!! Treat your family to this morning pizza for a change of pace. Since it is makes enough to serve six people, there's enough to go around! Drizzle additional salsa over pizza or top with 1/4 cup chopped fresh tomatoes before serving to really Jazz It Up!
6 eggs
1/4 cup milk
1/4 cup sliced green onions
1 pkg. (2.1 oz.) OSCAR MAYER Ready to Serve Hearty Thick Cut Bacon, divided
1 Italian pizza crust (11 inch)
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 cup KRAFT Mexican Style Shredded Four Cheese, divided
PREHEAT oven to 400°F. Beat eggs, milk and onions in medium bowl with wire whisk until well blended. Pour into medium nonstick skillet sprayed with cooking spray. Cook on medium heat 5 min. or until egg mixture is set but still moist, stirring occasionally. Meanwhile, heat bacon as directed on package; cool slightly. Cut crosswise into 1/2-inch-wide pieces.
PLACE crust on pizza pan or baking sheet; spread evenly with salsa. Top with 1/2 cup of the cheese, 2/3 of the bacon pieces and the egg mixture; sprinkle with the remaining bacon pieces and remaining cheese.
BAKE 10 min. or until cheese is melted.
Makes: 6 servings
NUTRITION INFORMATION
Nutrition (per serving) Calories 330 Total fat 17g Saturated fat 7g Cholesterol 240mg Sodium 820mg Carbohydrate 26g Dietary fiber 1g Sugars 2g Protein 18g
Source: Kraft Kitchen
MANGO PIE
~Shared by Patricia, Charlevoix, MI
21/2 cups peeled and sliced ripe mango
2 tablespoons quick-cooking tapioca
3/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon melted butter
Pastry for two-crust pie, 9-inch
Combine mango slices, tapioca, sugar, salt, and melted butter. Toss to combine; let stand for 15 to 20 minutes. Roll out half of the pastry very thin; line a 9-inch pie pan; trim edge.
Roll out remaining pastry very thin. Fill shell with fruit mixture; moisten edge of crust. Place the top crust on filling, make several slits in top to vent steam. Trim top crust leaving it just a little larger than the pan. Press top crust and moistened bottom crust edge together; fold excess top under the bottom edge. Flute all around rim. Bake mango pie at 425 degrees for about 50 to 60 minutes, or until top is well browned.
STUFFING BALLS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Makes: 8 servings, 2 balls each
1 lb. ground pork
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup cranberry sauce
1 egg
1 cup water
2 Tbsp. melted butter
PREHEAT oven to 325?F. Cook pork in large skillet until cooked through, stirring frequently; drain. Place in large bowl; cool slightly. Stir in dry stuffing mix. ADD cranberry sauce, egg and water; mix well. Shape into 16 balls; place on foil-covered baking sheet. Brush evenly with butter. BAKE 20 min.
Make-Ahead Prepare and shape stuffing balls as directed. Freeze in airtight container up to 1 month. Thaw in refrigerator, then bake as directed.
MILK & HONEY BREAD
~Shared by Treva, NC
1/2 cup honey
1 cup milk
3 tablespoons melted butter
1 & 1/2 cups flour
1/2 cup sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup chopped pecans
1 egg, beaten
Preheat oven to 350 degrees. Butter loaf pan.
In medium saucepan, combine 1/2 cup honey and milk, Stir over medium heat until honey dissolves. Stir in melted butter. Set aside to cool.
Sift flour, sugar, baking powder and salt into large mixer bowl. Add pecans and toss to coat. Set aside.
Whisk egg into cooled milk mixture. Add to flour mixture. Beat at medium speed just until blended. Pour into pan and smooth top. Bake for 65-75 minutes until toothpick comes clean from center. Cool on rack 10 minutes, Remove and cool again on rack.
Click if you have a submission for the Reader Recipe
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BANANA BREAD
~Shared by Treva, NC
12 servings
Native to the Caribbean and Central America, bananas are one of America's favorite fruits. They are rich in potassium - one banana contains 450 mg, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too.
In addition, bananas help to strengthen the stomach lining and are good for soothing indigestion. Most banana bread recipes are saturated with butter and sugar. This one uses a small amount of canola oil instead - which is much better for your heart - and honey, which of course means lots of flavor.
Don't use regular whole-wheat flour. It is too heavy for this recipe. Look for whole-wheat pastry flour instead.
INGREDIENTS:
3 very ripe bananas
1/2 cup honey
3 tbsp canola oil, plus a little more for oiling the loaf pan
1 tsp pure vanilla extract
1 1/2 cups whole-wheat pastry flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup chopped walnuts or pecans
DIRECTIONS:
Heat the oven to 350 degrees. Lightly oil a loaf pan. Mash the bananas and mix with the honey, canola oil and vanilla extract.
Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.
Nutritional Information: Per serving:
200 calories
8 g total fat (1 g sat)
0 mg cholesterol
32 g carbohydrate
3 g protein
3 g fiber
203 mg sodium
LIMA BEAN SPREAD WITH CUMIN & HERBS
~Shared by Jim D., WA State
Makes about 1 1 /2 cups
Ingredients
1 10-ounce package frozen lima beans
4 cloves garlic, crushed and peeled
1/4 teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil
4 teaspoons lemon juice
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
Instructions
1. Bring a large saucepan of lightly salted water to a boil. Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes. Remove from heat and let cool in the liquid.
2. Drain the beans and garlic. Transfer to a food processor. Add oil, lemon juice, cumin, salt and pepper; process until smooth. Scrape into a bowl, stir in mint, cilantro and dill.
Tips
Cover and refrigerate for up to 4 days or freeze for up to 6 months.
Nutrition Information
Per tablespoon: 25 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g carbohydrate; 1 g protein; 1 g fiber; 56 mg sodium.
0 Carbohydrate Servings
Exchanges: Free food
LOW FAT PUMPKIN CUSTARD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 can (16 oz.) pumpkin
1/2 cup prunes, pitted and finely chopped
1/4 cup frozen apple juice concentrate, thawed
1/4 cup frozen orange juice concentrate, thawed
2 teaspoons margarine, reduced calorie
1 cup evaporated skim milk
1/2 cup fat-free egg substitute
1 tablespoon grated orange peel
2 teaspoons pumpkin-pie spice
8 Jack-Be-Little pumpkins (3 1/2 inches in diameter)
In a medium saucepan, stir together the pumpkin, prunes, apple, orange juice concentrate and margarine. Simmer uncovered for 15 minutes, stirring frequently. Transfer to a food processor and add milk, egg substitute, orange peel and spice. Process until smooth.
Cut off the tops of each pumpkin about 1 inch down. Scoop out the seeds. Place the shells in a 13" X 9" baking dish. Bake at 350 F for about 30 minutes or until the flesh is tender but the shells are not in danger of collapsing.
Spoon the custard mixture into the shells. Bake at 350 F for about 30 minutes or until a knife inserted near the center of custard comes out clean.
Serves 6.
Calories 106, Fat 0.9 g, Fiber 1.9 g, Cholesterol 1 mg, Sodium 74 mg
Click if you have a submission for the Heart Healthy Recipe
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CARROT AND GINGER SOUP
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 tablespoon olive oil
- 1/2 cup shallots, chopped
- 4 tablespoons fresh ginger, minced
- 1-1/2 pound carrots, large dice
- 1 quart chicken stock
- 1/2 teaspoon salt
- White pepper
- 4 tablespoon heavy cream
- Fresh chives, chopped
DIRECTIONS
In a large pot, heat the olive oil over medium heat. Add the shallots and ginger. Cook until the shallots become translucent. Add the diced carrots and enough chicken stock to cover them. Bring the liquid to a boil, then reduce the heat to a simmer. Skim off any scum or fat which floats to the surface, cover the pot tightly, and cook for 15 to 20 minutes, or until the carrots are very soft.
Place the carrots and chicken stock into a blender or food processor and puree until smooth. Season with salt and white pepper. Serve immediately and garnish with a dollop of heavy cream and fresh chives.
Nutritional Information Per Serving (About 1/2 cup):
Calories: 105, Fat: 2 g, Cholesterol: 0 mg, Sodium: 353 mg,
Carbohydrate: 21 g, Dietary Fiber: 5 g, Sugars: 12 g, Protein: 2 g
Diabetic Exchanges: 4 Vegetable
Source: "Cooking with The Diabetic Chef"
CRAB CAKES
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 large egg
- 1/2 cup fresh bread crumbs
- 1 teaspoon black pepper
- 2 green onions, minced
- 1 tablespoon Dijon mustard
- 1 pound lump crab meat
- Nonstick cooking spray
DIRECTIONS
Preheat the oven to 350 degrees F. In a medium bowl, beat the egg. Add the bread crumbs, black pepper, green onions, and mustard. Mix well. Gently mix in the crab meat until the mixture binds together.
Spray a baking dish with the nonstick cooking spray. Shape the crab mixture into 4 patties and place them in the baking dish. Bake the patties for 18 - 20 minutes.
Nutritional Information Per Serving (1 crab cake):
Calories: 235, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 159 mg,
Sodium: 840 mg, Carbohydrate: 11 g, Dietary Fiber: 1 g,
Sugars: less than 1 g, Protein: 25 g
Diabetic Exchanges: 1 Starch, 3-1/2 Very Lean Meat, 1-1/2 Fat
Source: The New Family Cookbook for People with Diabetes
YOGURT DILL DRESSING
~Shared by Mary S., Nashville, TN
Makes: 1 cup (8 Servings)
One 8-ounce carton plain low-fat yogurt
1 tablespoon very finely chopped onion
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh dill, or 1/2 teaspoon dried dill weed
1/2 teaspoon dry mustard
1 small clove garlic, finely minced
Dash of freshly ground pepper
Mix all the ingredients thoroughly. Chill at least 2 hours to allow the flavors to blend.
Nutritional Information Per Serving: (2 tablespoons)
Calories: 19, Fat : 0 g, Cholesterol: 2 mg, Sodium: 116 mg,
Carbohydrate: 2 g, Dietary Fiber: 0 g, Protein: 2 g
Diabetic Exchanges: Free Food
Source: "Cooking with The Diabetic Chef"
Click if you have a submission for the Diabetic Choices Recipe
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SCALLOPS IN WINE SAUCE
~Shared by Larry Holmes, Toronto, Canada
1 cup white wine
1 bay leaf
peppercorns to taste
1 pound scallops
2 tablespoons each butter and flour
1/2 cup shredded Gruyere OR Cheddar cheese
1 1/2 cups whipping cream
2 egg yolks, beaten
lemon pepper at taste
1/2 cup buttered bread crumbs
In a saucepan over medium heat, heat wine with bay leaf and peppercorns. Poach scallops until they begin to turn opaque. Do not overcook. Transfer scallops to warm bowl. Reduce wine stock to 1/2 cup.
Meanwhile, in a separate saucepan melt butter over medium heat. Add flour and stir for 2 minutes. Add cheese and cream; stir for 2 to 3 minutes. Beat a couple of spoonfuls of sauce into beaten egg yolks. Stir into cream sauce. Add reduced stock, scallops and lemon pepper. Heat gently, stirring frequently. Do not boil.
Pour into 4-cup casseroles and top with buttered bread crumbs. Put under broiler until top is lightly browned.
Serves two
Source: Jost Vineyards, Malagash, Nova Scotia.
BAKED APPLES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
For 1:
1 Baking apple
1 tbs. Brown sugar
2 tsp. Walnuts, chopped
1 tbs. Dates or raisins, chopped
Sprinkle Cinnamon
1 tsp. Butter
Cream or yogurt, optional
For 2:
2 Baking apple
2 tbs. Brown sugar
1 tbs. Walnuts, chopped
2 tbs. Dates or raisins, chopped
Sprinkle Cinnamon
2 tsp. Butter
Cream or yogurt, optional
Wash and core apples. Combine brown sugar, walnuts and dates. Fill apples with mixture, sprinkle with cinnamon and dot with butter. Place in a baking dish. Add water to just cover bottom of dish. Bake in a 350 degree oven for 45 minutes or until apples are tender. Serve with cream or yogurt, if desired.
COFFEE-MALLOW DESSERT
~Submitted by Maggie, TX
10 to 12 large marshmallows
1/2 cup brewed coffee
1/2 cup heavy whipping cream, whipped
In a heavy saucepan, combine marshmallows and coffee; cook and stir over low heat until melted. Remove from the heat and cool to room temperature.
Fold in whipped cream. Spoon into individual dessert dishes. Chill.
Yield: 2 servings.
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CHILI-CHICKEN ENCHILADAS
This is another recipe from the cookbook my son, Trey,
recently bought me.
Nonstick cooking spray
3 cups (12 ounces) shredded Cheddar and/or Monterey Jack cheese
1 ½ cups sour cream
¾ cup roasted red pepper, drained and chopped
1 can (7 ounces) Ortega Diced Green Chiles
2 cups diced cooked chicken
1 can (10 ounces) Ortega Enchilada Sauce
8 (8-inch) Ortega Soft Flour Tortillas
Preheat oven to 350F. Spray 13x9-inch glass baking dish with cooking spray.
Reserve 1 ½ cups cheese, 12 cup sour cream, and ¼ cup each red peppers and green chiles; set aside.
Mix chicken with remaining cheese, sour cream, red peppers and green chiles in medium bowl.
Spread about 2 teaspoons enchilada sauce over each tortilla. Top each with ½ chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish.
Top tortillas with remaining enchilada sauce. Sprinkle with reserved cheese.
Cover with foil. Bake for 50 to 60 minutes or until hot, removing foil during last 5 minutes of baking time.
Spoon reserved sour cream over top and sprinkle with reserved red peppers and green chiles.
Makes 4 servings (2 enchiladas each)
Tip: Rotisserie chicken is a great time-saver for busy cooks. Try using it for the diced cooked chicken in this recipe.
Source: Made Simple – Chicken, Favorite Brands Name Recipes
Publications International, Ltd.
DATE-PECAN SQUARES
2 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup walnuts, broken
2 cups dates, finely cut
Beat eggs until foamy, then add sugar slowly to eggs and beat until thick. Add vanilla extract. Sift together the flour, baking powder and salt, then add slowly to egg mixture. Finally, add nuts and dates. Spread out into a well-greased 8-inch square pan. Bake at 325 degrees F until the mixture looks dull on top, about 25 to 30 minutes.
Sift confectioners' sugar over, if desired. Cut into squares while warm.
SHRIMP POMODORO PASTA
1/2 cup Kraft Balsamic Vinaigrette dressing
1 onion, finely chopped
2 cloves garlic, minced
28 oz. can diced tomatoes, undrained
2 cups penne pasta, uncooked
1 lb. cooked cleaned shrimp
1/4 cup Kraft 100% grated parmesan cheese
1. Heat large nonstick skillet on medium-high heat. Add dressing, onions and garlic; cook 2 minutes. Stir in tomatoes; cook 12 minutes, stirring occasionally. Meanwhile, cook pasta as directed on package.
2. Add shrimp to sauce; cook 2 minutes or until heated through.
3. Drain pasta; toss with shrimp mixture. Sprinkle with cheese.
Note: "Pomodoro" is Italian for "tomato".
Source: Kraft Food & Family magazine, Fall 2008
BALSAMIC CHICKEN WITH FRESH MOZZARELLA
"Marinated chicken breast halves are pan-fried and layered with tomato, basil and fresh mozzarella for an elegant and lovely meal."
Prep Time: 15 Minutes.
Cook Time: 20 Minutes.
Ready In: 35 Minutes.
Makes 5 servings
Ingredients:
5 skinless, boneless chicken breast halves
1/2 (16 fl oz) bottle balsamic vinaigrette salad dressing
1 tomatoes, sliced
1 pound fresh mozzarella cheese, sliced
1/2 bunch fresh basil leaves
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
Directions:
1. Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
2. Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
3. Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!
Source: Safeway Grocery Store recipe card
SIX CAN CASSEROLE
1 can chicken rice soup
1 can mushroom soup
1 can chow mein noodles
1 sm. can evaporated milk
1 can tuna, chicken or turkey
1 can French styled green beans
Mix and put into a greased casserole dish. Sprinkle with buttered crumbs. Bake at 350 degrees from 45 min. to 1hr.
HONEY-CHEDDAR SCONES
3 1/2 cup(s) flour
2 tablespoon(s) baking powder
1/2 teaspoon(s) salt
6 tablespoon(s) cold butter cut into small pieces
1 cup(s) shredded cheddar cheese
1/2 cup(s) shredded cheddar cheese
1/3 cup(s) thinly sliced scallions
1 cup(s) half-and-half
1/3 cup(s) orange blossom or clover honey
2 tablespoon(s) orange blossom or clover honey
2 large eggs beaten
Spiced Honey Butter
Heat oven to 400 degrees F. Spray 2 baking sheets with nonstick spray.
In a bowl, stir flour, baking powder, and salt until blended. Cut in butter until mixture resembles coarse crumbs. Add 1 cup of the cheese and scallions; toss to blend.
In a bowl, whisk half-and-half, 1/3 cup of the honey, and eggs until thoroughly blended. Slowly pour over dry ingredients; stir until evenly moistened. Gather sticky dough together; turn out onto a well-floured board. With floured hands, pat 12 even portions of dough into 2 1/2-inch-wide discs. Place 6 discs 1 to 2 inches apart on each baking sheet.
In a glass measure, heat the remaining 2 tablespoons honey in microwave 10 seconds. Brush honey over tops of scones; sprinkle each with the remaining 1/2 cup cheese. Bake 20 to 25 minutes, or until dark golden brown. Cool on baking sheet 10 minutes. Serve with Spiced Honey Butter.
1 serving: Calories 308; Carbohydrates 37g; Fat 14g
Spiced Honey Butter
1/2 cup(s) butter, softened
1/4 cup(s) sage, rosemary, or clover honey
2 teaspoon(s) hot pepper sauce, or to taste
Beat butter, honey, and hot pepper sauce until well blended. Serve with the scones, if desired.
Source: Redbook Magazine
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.
The information contained in issues and the website of A to Z Recipes is for use at your own discretion.
Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.
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