![]()
|
A to Z Recipes
November 5, 2008
Always something to make you think,
laugh and cook.
|
Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I don't discuss specific political alliances in this publication. Personally, I forward
political jokes. However, I have always disliked publicly bashing anyone who is lawfully elected to uphold their office. I'm not naive; I'm just respectful of authority. The world watches and listens... and
I feel we owe our children safe haven from terror by maintaining some semblance of respect for what thousands have died
to uphold. Regardless of your political choice, I ask that Americans join me in asking God to bless and watch over
our country and conduct yourself as a proud citizen.
The current Monthly Theme topic is Heavenly Holiday
Cookies. 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.
There are so many recipes and other information in today's issue. Look at who shared with you today:
Luanne, FL
Mary H., Montreal, Canada
Treva, NC
Jean, Syracuse, NY
Patricia, Charlevoix, MI
Marty B., Tell City, IN
Larry J., Spring Hill, TN
Pat, Minden, NV
Mary S., Nashville, TN
Larry Holmes, Toronto, Canada
Vicki, Sarasota, FL
Linda H., Rosharon, TX
Dorie, IL
Jim D., WA State
Johnny, LA
We'll see you here again on Sunday with our Cooking on
a Shoestring theme issue, 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!
I am pleased to list those readers making recent donations to defray a2z October bills.
Rachael, IN
| |
|
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!
| |
|
Handle every stressful situation like a dog.
If you can't eat it or play with it,
Pee on it and walk away.
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!
| |
|
The Pup
When you can't teach your kids to pick up,
Go out and get them a little pup.
I couldn't train this brood of mine,
To pick things up, but this canine
Has taught them what I couldn't teach
To keep things up and out of his reach.
He'll chew on toys, dolls and shoes.
Nothing is safe, when a puppy chews.
He all but ruined Mikey's blocks.
He chewed cars, trucks, baseballs and socks.
Terrie's doll is quite a sight,
He chewed on it most of the night.
He chewed a sweater, a coat, a glove;
On all the things they dearly love.
Now I don't tell them to pick it up----
I just say, "Here comes the pup!"
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!
| |
|
Microwave Hints
100 hours cooking in the conventional oven = $75.00
100 hours cooking in the microwave oven = $3.00! Plus you’ll be making a lot more food in less time means even greater savings.
Do not overcook – standing time is ¼ of cooking time
Microwaves are attracted to fat, sugar and liquid – foods high in these ingredients cook faster.
Center of food is the last to get done – microwaves penetrate 1½ inch from top, bottom and sides.
Microwaves cook by bouncing around, creating friction which cooks the food, that is why standing time is so important.
Cakes, cookies and candy do not need tight fitting lids.
Casseroles, meats and vegetables need tight fitting cover to provide a steaming effect.
To clean microwave: Use 1 cup water with 1 Tbsp. Vanilla or lemon juice and cook on high 5 min. or until very steamy. Wipe with damp cloth. Don’t forget the top of the interior, makes the kitchen smell good, too!
Basic Rule: Everything should be cooked 6 min per pound, except fish and eggs. Fish is 3 min per pounds. Eggs are 1 min. 15 sec. Per egg unless mixed with other ingredients.
Find Hot Spots: Dampen a paper towel and lay flat in bottom of microwave. Heat 1 min. on high. Look for dry (hot) spots on towels.
Brown extra ground beef in the Family Microsteamer, freeze in small Tupperware containers for fast and easy meals. 1 cup = 1 pound for chili, tacos, meat sauce, etc. Saves on kitchen clean up too.
Potatoes may be sliced ahead of time, refrigerated in water with milk in a Tupperware container.
Make a child’s cake in the soup mug.
Make a muffin in the micro-mug.
Equal amounts of applesauce may be substituted for oil in cake recipes to cut down on fat.
Best sources of iron: Liver, kidney, red meats, green leafy vegetables, dried fruit, dried beans & peas, black strap molasses and whole grain cereals.
Enhance iron absorption by eating a vegetable or fruit containing Vitamin C (tomato, orange, potato) at the same meal. Eggs or tea can interfere with Iron absorption from vegetable sources.
Determine Microwave Wattage: Boil 1 cup room temperature water. Boils in 3 min = 600 watts. Boils in less than 3 min. = higher than 600 watts. Takes more than 3 min. to boil = lower than 600 watts.
Source: Tupperware
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!
| |
|
| Monthly Theme, Recipe Submissions |
|
The Monthly Theme topic is: Heavenly Holiday Cookies
Just as the name implies, we're looking to bake up some heavenly holiday cookies. This month's theme topic is dedicated to our dear
Linda G. who often published issues here at a2z on Wednesdays. Her family could always count on some of the best cookies in the world during the holidays. I know many in your family anxiously await this time of year for the same reason. Let's share recipes for these tiny gems that we lovingly bake up for family and friends as we gather during the holiday season. Any cookie recipe will do (bars, drop, pressed, etc.) and please keep the rules for submitting them in mind (title, ingredients, etc. accompanied by the required information about yourself). I think this is a perfect tribute to one of the nicest people I've had the pleasure of knowing. In my heart I know
Linda is having a truly Heavenly Holiday this year.
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 Heavenly Holiday Cookies. 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: Heavenly Holiday Cookies
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: Heavenly Holiday Cookies.
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 Heavenly Holiday Cookies has a deadline of November 30, 2008, and will be posted on December 7, 2008.
Please use this email link to submit a recipe for theme recipes: Heavenly Holiday Cookies
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
| |
|
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
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.
| |
|
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 November Birthday Babies:
2nd Patricia F. in Nebraska
2nd Sandy in Wise, Virginia
2nd Cindy in Salem, Ohio
3rd Patty R. in Alaska
4th Linda H. in Carmel, New York
4th Sheridan in Scandia, Kansas
6th Nancy S. in Elma, Washington
6th Trina S. in Commercial Point, Ohio
7th Shernette R. in Hanover, Jamaica, W. I.
7th Beverly H. in Long Beach, California
8th Janet S. in Winona, Minnesota
8th Sheila G. in Cedartown, Georgia
9th Bill E. in Rocky Mount, North Carolina
11th Sandy M. in Benzonia, Michigan
12th Aafrin in Pune, India
13th Joan in Savona, British Columbia, Canada
13th Anita, Battle Ground, WA
14th Marilyn B. in Center Line, Michigan
14th Susan H. in Waynesboro, Pennsylvania
15th Cheryl in Chicago, Illinois
15th Christine in London, Ontario, Canada
16th Laura B. in Jonesville, Louisiana
16th Carole L. in Binghamton, New York
17th Don G. in Georgia
17th Mary S. in Nashville, Tennessee
19th Anna F. in Dickinson, North Dakota
19th Amber T. in Drumright, Oklahoma
20th Helen J. in North Fort Myers, Florida
20th Virginia M. in Lagos
20th Brenda S. in The Chaco, Paraguay
21st Jaye P. in Fairbanks, Alaska
23rd Mechelle D. in Tampa, Florida
25th Carol A. in Northern California
26th Marge in South Dakota
26th Olga R. in Williamstown, New Jersey
27th Linda C. in Ardmore, Oklahoma
28th Stoney S. in Mount Hope, Virginia
29th Linda in Huber Heights, Ohio
29th Kathy C. in Bartlesville, Oklahoma
30th Bill R. in Madison, Wisconsin
Only birthdays shared using the appropriate link and basic information will be considered for posting.
| |
|
Alternate Meanings for Various Words
~Shared by Luanne, FL
Once again, The Washington Post published its yearly contest in which readers are asked to supply alternate meanings for various words . And the winners are...
1. Coffee (n.), A person who is coughed upon.
2. Flabbergasted (adj.), Appalled over how much weight you have gained.
3. Abdicate (v.), To give up all hope of ever having a flat stomach.
4. Esplanade (v.), To attempt an explanation while drunk.
5. Willy-nilly (adj.), Impotent.
6. Negligent (adj.), describes a condition in which you absent-mindedly answer the door in your nightgown.
7. Lymph (v.), To walk with a lisp.
8. Gargoyle (n.), An olive-flavored mouthwash.
9. Flatulence (n.) the emergency vehicle that picks you up after you are run over by a steamroller
10. Balderdash (n.), A rapidly receding hairline.
11. Testicle (n.), A humorous question on an exam.
12. Rectitude (n.), the formal, dignified demeanor assumed by a Proctologist immediately before he examines you.
13. Oyster (n.), a person who sprinkles his conversation with Yiddish expressions.
14. Pokemon (n), A Jamaican proctologist.
15. Frisbeetarianism (n.), The belief that, when you die your soul goes up on the roof and gets stuck there.
16. Circumvent (n.), the opening in the front of boxer shorts.
Potato Jokes
~Shared by Mary H., Montreal, Canada
Why did the potato cross the road?
He saw a fork up ahead.
How do you describe an angry potato?
Boiling mad.
Why didn't the mother potato want her daughter to marry the famous newscaster?
Because he was a commontater.
Why wouldn't the reporter leave the mashed potatoes alone?
He desperately wanted a scoop.
What do you say to an angry, 300-pound baked potato?
Anything, just butter him up.
What does a British potato say when it thinks something is wonderful?
It's mashing!
What do you call a baby potato?
A small fry!
Is It Too Much To Ask?
By Jean C. Blasiar
~Shared by Treva, NC
Non-caloric.
Salty, but sweet.
Full of nutrition.
Low in carbs, high in fiber,
Comfortably digested.
Easily peeled wrapper.
No need to refrigerate.
Squelches the pangs of hunger,
Lowers cholesterol; relieves stress
.Satisfies like chocolate,
Nourishes like oatmeal.
Suppresses appetite.
Mildly diuretic.
Energy booster.
Scrumptious taste.
Aid to elimination.
Inexpensive; readily available.
Healthy, tasty, addictive.
What a perfect world lacks...
The All American perfect snack.
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!
| |
|
ALASKA
ALASKA SALMON BAKE WITH PECAN CRUNCH COATING
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP
2 tbsp. Dijon-style mustard
2 tbsp. melted butter
4 tsp. honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans or walnuts
2 tsp. chopped parsley
4 (4 to 6 oz. each) Alaska Salmon fillets or steaks, thawed if necessary
salt & black pepper
lemon wedges
Mix together mustard, butter and honey in a small bowl; set aside. Mix together bread crumbs, pecans and parsley in a small bowl; set aside. Season each salmon fillet or steak with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each fillet or steak with mustard-honey mixture. Pat top of each fillet or steak with bread crumb mixture. Bake at 400 degrees Fahrenheit for 10 minutes per inch of thickness, measure at thickest part, or until salmon just flakes when tested with a fork. Serve with lemon wedges.
Makes 4 servings.
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!
| |
|
| Recipe Reviews, Reader Comments |
|
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!
| |
|
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CHINESE RADISH-CUCUMBER SALAD
~Shared by Patricia, Charlevoix, MI
1 bunch radishes, coarsely chopped
1 cucumber, cut in half, peeled, drained on paper towels about 15 minutes, and coarsely chopped
Oriental salad dressing:
1 tbsp. rice vinegar
2 tsp. soy sauce
1/2 tsp. sugar
1 tsp. sesame oil
2 cups coarsely shredded cabbage, kept refrigerated until service
In a medium-size bowl, combine the radishes and cucumber.
To make the dressing: In a small bowl, mix together the vinegar and soy sauce. Add sugar, stirring to dissolve. Add sesame oil and whisk. Pour dressing over vegetables, toss thoroughly, and refrigerate until serving time. At serving time, place chilled cabbage on a serving dish. Toss vegetables again with dressing and spoon on top of cabbage.
MARBLE LOAF CAKE
~Shared by Marty B., Tell City, IN
2 c all purpose flour
3/4 ts. salt
3/4 ts. baking powder
1/4 ts. baking soda
1 c. sugar
2 Tbs. butter, melted
1 c. buttermilk
1/2 c. egg beaters
1 ts. vanilla
2 Tbs. unsweetened cocoa powder
Preheat oven to 350*. Coat 8 1/2"x4 1/2" x2 1/2" loaf pan with cooking spray, dust with flour. Mix first 4 ingredients, set aside. In a large bowl, whisk
sugar and butter until blended; whisk in buttermilk, egg beaters and vanilla until smooth. Stir in dry mix. Combine 2/3 c. batter with cocoa; reserve. Pour remaining batter into prepared pan. Top with spoonfuls of cocoa batter, swirl into vanilla batter with a spatula. Bake 50-55 minutes. Remove from pan; cool completely.
Servings 12, Calories 174, Protien 4 g, Fat 2 g, Trans fat 0 g, Chol 6 mg, Carbs 34 g, Sugar 18 g
VEGETABLE CHEESE STRUDEL
~Shared by Treva, NC
Thaw Time: 30 minutes
Prep Time: 25 minutes
Bake Time: 25 minutes
Serves: 6
This meatless main dish has a fine selection of vegetables—eggplant, mushrooms, bell peppers, onion, garlic and basil as well as melted mozzarella cheese—wrapped up in a golden brown Pepperidge Farm® Puff Pastry Sheet.
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
2 tbsp. vegetable oil
2 small green or red peppers, cut into 2" strips
1 cup sliced mushrooms
1 cup cubed eggplant
1 small onion, sliced
1/4 tsp. garlic powder OR 2 cloves garlic, minced
1 tsp. dried basil leaves, crushed
4 oz. mozzarella cheese, cut into 8 slices
THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F. Mix egg and water.
HEAT oil in skillet. Add peppers, mushrooms, eggplant, onion, garlic and basil and cook until mushrooms are tender and liquid evaporates. Cool to room temperature.
UNFOLD pastry on lightly floured surface. Roll into 16" x 12" rectangle. With short side facing you, spoon vegetable mixture on bottom half of pastry to within 1" of edges. Top with cheese. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture.
BAKE 25 min. or until golden. Slice and serve warm.
Source: Pepperidge Farm
GERMAN PORK CHOPS
~Shared by Larry J., Spring Hill, TN
Slow down and enjoy dinner tonight.
Ingredients:
8 pork chops
Salt and pepper, to taste
Lawry's seasoned salt, to taste
3 medium-sized apples, cored and sliced
Cinnamon sugar, to taste
2 (16 ounce) cans sauerkraut, drained, reserving liquid
3/4 cup raisins
To Prepare:
Preheat oven to 350 degrees. Season chops with salt, pepper, and seasoned salt; place in a baking dish. Top with sliced apples and sprinkle with cinnamon sugar. Cover with sauerkraut and raisins. Pour reserved sauerkraut juice over all. Bake 1 hour.
Serves: 4 - 6
Source: Atlanta Cooknotes
LENTIL SOUP
~Shared by Luanne, FL
If you like lentils this is a winner. I used smoked sausage and cut the recipe in half. My daughter's family loved it and it is easy to do. Spicy sausage makes this a hearty lentil soup. Use chicken and apple sausage,
Andouille, or your own favorite smoked sausage in this soup. This makes a big batch of soup for a big family or party, or freeze a batch for later.
Ingredients:
1 pound lentils, rinsed and drained
1 cup diced celery
1 cup diced onion
1 cup diced carrot
2 cloves garlic, coarsely chopped
12 ounces smoked sausage, chicken, Andouille, or turkey sausage
6 cups chicken broth
2 cans (14.5 ounces each) diced tomatoes, undrained
2 cups chopped fresh spinach (used a box of frozen spinach )
Juice of 1 lemon, about 2 tablespoons
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
Salt, to taste
Preparation:
Combine all ingredients, except salt, in a 5 to 7-quart slow cooker. Cover and cook on LOW for 6 to 8 hours, until lentils are tender.
If desired, blend 3 to 4 cups of this, about 1 cup at a time, to make a thicker soup.
Or, use an immersion blender and blend until you reach the consistency you desire.
Serves 8 to 10.
Source: Southern Cooking
ONE-BOWL CHOCOLATE FUDGE
~Shared by Treva, NC
2 packages (8 squares each) semi-sweet chocolate
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 1/2 cups chopped English walnuts
Grease an 8-inch square pan.
Microwave chocolate and milk in large microwavable bowl on HIGH for 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in vanilla extract and walnuts. Spread in prepared pan. Refrigerate until firm.
GREEN CHILI ENCHILADAS
~Shared by Pat, Minden, NV
We made these using leftover Crockpot Pork Chops and they were terrific. You could also use chicken.
1-1/2 lb. ground beef
1-1/4 cup chopped onion (we used green onions)
1 tablespoon chili powder
Salt & pepper
8 to 10 flour tortillas
3 cups Monterey Jack cheese, grated
1 can cream of chicken soup
1-1/2 cup sour cream
1 (4oz.) can chopped green chilies
Brown meat and onions. Combine meat mixture and chili powder and salt and pepper to taste. Spoon enough meat mixture and grated cheese to cover 1/3 of the tortilla. Reserve 1 cup of the cheese to for the top. Roll up each tortilla, beginning with the filled edge. Place, seam-side down, in a greased casserole dish. Mix together the cream of chicken soup, sour cream and green chilies. Spoon over top of the tortillas and sprinkle with remaining cheese. Bake at 375 degrees for 25 minutes.
EASY BURGUNDY STEW
~Shared by Mary S., Nashville, TN
2 pounds beef boneless bottom or top round, tip or chuck steak
4 medium carrots -- sliced (2 cups)
2 medium stalk celery -- sliced
2 medium onions -- sliced
1 (8 ounce) can sliced water chestnuts -- drained
1 (8 ounce) can mushroom stems and pieces -- drained
3 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
OR
1 teaspoon dried thyme leaves
1 teaspoon ground mustard (dry)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1 cup dry red wine
OR
1 cup beef broth
1 (16 ounce) can whole tomatoes -- undrained
Heat oven to 325º. Trim fat from beef. Cut beef into 1-inch cubes. Mix beef, carrots, celery, onions, water chestnuts and mushrooms in Dutch oven. Mix flour, thyme, mustard, salt and pepper; stir into beef mixture. Stir in remaining ingredients, breaking up tomatoes. Cover and bake about 4 hours or until beef is tender and stew is thickened.
HOMEMADE STOVETOP GRANOLA
~Shared by Treva, NC
1 cup rolled oats (or kamut or rye flakes) - optional
1/3 cup chopped nuts (walnuts, almonds or pecans a good choice)
1/3 cup wheat germ (or ground flaxseed or pumpkin seeds or all)
1/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup shredded unsweetened coconut
1/4 tsp salt (optional)
2-3 handfuls of dried fruit (raisins, dates, figs, apples, apricots, etc -- anything chewy)
Water
In a food processor, add the dried fruit and about 3 tablespoons of water. Puree and add water as needed till it becomes fully blended and a sticky ball. Set aside. Add the oats and nuts to a large non-stick skillet over medium heat. Stir constantly for about 5 minutes, paying attention to turn ingredients over. They will start to become slightly golden and toasted.
Add the rest of the ingredients to the skillet and continue stirring and turning for about 10 more minutes till it's all golden and smells toasted.
Add the sticky ball of fruit and, using a plastic spatula, chop the ball up until it is evenly divided and coated with the nuts and seeds. Altering the amount of fruit will increase or decrease the sweetness and gives the granola that chewy texture.
Serve warm or cold on its own, over fresh or warmed fruit or with plain yogurt or milk. Would also be great as a topping to a baked fruit dessert! Store in the refrigerator.
BLUE CHEESE ONION DIP
~Shared by Larry Holmes, Toronto, Canada
3-ounce package cream cheese
3-ounce package Bleu cheese
3/4 cup mayonnaise
1/2 teaspoon salt
1 tablespoons instant minced onion
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Combine cheese and mash well. Add remaining ingredients and mix well. Serve inn the center of a platter surrounded with fresh vegetable sticks, potato chips and crackers.
Makes 1 1/2 cups.
PUMPKIN CRANBERRY BREAD
~Shared by Vicki, Sarasota, FL
2 1/4 cups all purpose flour
1 Tbsp pumpkin pie spice
2 tsp baking powder
1/2 tsp salt
2 large eggs
2 cups sugar
1 3/4 cups pumpkin (15 oz can)
1/2 veg or canola oil
1 to 1 1/2 cups fresh cranberries
1 cup chopped walnuts or pecans
Combine flour, pumpkin pie spice, baking powder and salt in a large mixing bowl.
Combine eggs, sugar, pumpkin and oil in a bowl and beat until just blended.
Add pumpkin mixture to the dry ingredients; stir until moistened.
Fold in the cranberries and nuts. Spoon batter into 2 greased and floured 9x5 inch loaf pans.
Bake in 350 degree oven for 55 to 60 minutes. Cool in pans for 5 to 10 minutes; remove to wire rack to cool completely.
Source: This is from my brother-in-law, don't know where he got it!!!
DELICIOUS DEVILED EGGS
~Shared by Treva, NC
Spice up any summer barbeque or pot luck supper with these classic deviled eggs.
Prep Time: 10 minutes
Refrigerate: 1 hour
Makes 6 (2 halves) servings.
Ingredients:
6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1/2 teaspoon McCormick® Ground Mustard
1/2 teaspoon McCormick® Parsley Flakes
1/4 teaspoon McCormick® Season-All® Seasoned Salt
McCormick® Paprika
Directions:
1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork.
2. Stir in mayonnaise, mustard, parsley and Season-All until smooth and creamy. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika.
3. Refrigerate 1 hour or until ready to serve.
To hard cook eggs: Gently place eggs in a single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to a boil, on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.
Source: McCormick
CROCKPOT PINEAPPLE SALSA CHICKEN
~Shared by Linda H., Rosharon, TX
3-6 skinless chicken breasts
1 can tidbit pineapple (drain the juice)
1 can black beans (do not drain)
1 32-ounce jar of mild to medium chunky style salsa
Place the thawed chicken breasts in the crock pot and add the rest of the ingredients. Cook on low for 6-8 hours Serve with warm tortillas and some rice.
CHERRY DREAM PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 graham cracker pie crust
3 egg yolks
1 (14 oz) can Eagle Brand sweetened condensed milk
1/3 C. lemon juice
1 (21 oz) can cherry pie filling chilled
whipped topping (optional)
Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice. Pour into prepared crust; bake 8 minutes. Cool. Chill 3 hours or overnight. Prior to serving, top with pie filling. Garnish with whipped topping. Refrigerate leftovers.
ROASTED ONION SOUP
~Shared by Treva, NC
1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in half
4 cups low-sodium chicken broth
2 teaspoons olive oil (preferably extra-virgin olive oil)
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced
Set oven rack at the lowest level; preheat to 450 degrees.
Combine onions, shallots, garlic and oil in a large shallow roasting pan. Roast for 20 to 25 minutes, stirring every 5 minutes, or until the onions are golden. Remove from oven and pour in one-fourth of the chicken stock. Stir liquid in the pan, scraping the bottom to loosen and dissolve any caramelized bits. (The liquid will become quite dark.)
Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining chicken stock. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes. Season with salt and pepper and top with Parmesan cheese.
Yield: approx 4 Servings
WARM CHICKEN AND LEMON COUSCOUS SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
4 chicken breast fillets
1 tablespoon olive oil
cracked back pepper
2 lemons halved
Lemon Couscous:
1 cup couscous
1 1/4 cups boiling chicken stock
2 tablespoons butter
2 tablespoons shredded lemon rind
2 tablespoons capers (rinsed)
3 tablespoons shredded sage leaves (fresh)
1/2 cup slivered almonds
Brush the chicken with olive oil and sprinkle with pepper.
Cook the chicken in a preheated grill pan or barbecue for three minutes each side or until cooked through. Set aside place lemons on the grill or barbecue cut side down and cook for one minute.
To make the lemon couscous:
Place the couscous in a bowl and pour over the hot chicken stock. Cover tightly with a lid or plastic wrap and stand for 5 minutes or until the liquid has been absorbed. Heat the butter in a large frying pan over medium heat. Add the lemon rind, capers, sage and almonds and cook for 7 minutes or until the almonds are lightly toasted. Add the couscous to the pan and toss to combine.
To serve, pile the lemon couscous onto serving plates and top with the sliced grilled chicken and grilled lemons.
Serve with salad leaves.
This serves 4.
CROCKPOT ONION TURKEY WITH STUFFING
~Shared by Jim D., WA State
Ingredients:
1 Tbsp. olive oil
1 onion, chopped
2 Tbsp. apple jelly
6 oz. pkg. turkey flavor stuffing mix (one step brand)
3/4 cup water
2 lb. boneless, skinless turkey breast half
salt and pepper to taste
Preparation:
Heat oil in large skillet. Add onion and cook for 5 minutes until light brown, stirring frequently.
Add jelly and heat for 1 minute longer or until golden brown.
Spray a 4-6 quart slow cooker with nonstick cooking spray. Place stuffing mix in prepared cooker.
Drizzle with water and mix gently. Sprinkle turkey with salt and pepper and place on stuffing mix.
Spoon onion mixture over turkey and spread evenly.
Cover and cook on low for 5-6 hours.
Serves 5
CREAMY EGG SALAD
~Shared by Treva, NC
2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon salt
8 hard-cooked eggs, chopped
1 medium onion, chopped
Croissants or sandwich rolls, optional
Lettuce leaves, optional
In a mixing bowl, beat cream cheese, mayonnaise, mustard, paprika and salt. Stir in eggs and onion.
Serve on croissants with lettuce if desired.
Yield: about 5 cups.
SOY SAUCE SUBSTITUTE
~Shared by Johnny, LA
3/4 cup boiling water
1/8 cup low sodium beef bouillon
1 1/2 t. dark molasses
1/8 cup cider vinegar
1/2 t. sesame oil
Mix ingredients in a jar with a tight fitting lid. Store in refrigerator. Shake well before using.
Source: My Old Recipes
NO-KNEAD BREAD
~Shared by Patricia, Charlevoix, MI
This recipe was on the Today Show this morning. Sounded easy, sounded good and I will try it out.
Speedy No-Knead Bread
Yield: One big loaf
Looking for a quick way to make delicious bread for friends and family? Well, you're in luck. In his latest installment of “How to Make Everything TODAY,” celebrated food writer and New York Times columnist Mark Bittman shares his secrets for some quick and simple homemade bread they're sure to love.
Time: 5 to 6 hours
INGREDIENTS:
• 3 cups bread flour
• 1 packet (1/4 ounce) instant yeast
• 1 1/2 teaspoons salt
• Oil as needed
DIRECTIONS:
1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest at least 30 minutes more.
3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 3 to 4 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under the dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Fast No-Knead Whole Wheat Bread
Yield: One loaf
Time: 5 to 6 hours
INGREDIENTS:
2 cups whole wheat flour
1/2 cup coarse corn meal
1/2 cup whole rye flour
1 teaspoon instant yeast
1 1/2 teaspoons salt
Oil as needed
DIRECTIONS:
1. Combine flours, corn meal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Oil a standard loaf pan (8 or 9 x4; nonstick works well); lightly oil your hands and shape the dough into a rough rectangle. Put it in the pan, pressing it out to the edges. Brush the top with a little more oil. Cover with plastic wrap and let rest at least minutes more.
3. When you're ready to bake, preheat the oven to 350 F. Bake about 45 minutes, or until the loaf reaches an internal temperature of 210 F. Remove the bread from the pan and cool on a rack.
Source: Mark Bittman, Today Show
ALFREDO POTATOES
~Shared by Treva, NC
(Microwave recipe)
SERVINGS 4
2 large baking potatoes
1 cup prepared Alfredo sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup shredded part-skim mozzarella cheese
Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 4-1/2 minutes or until tender. Allow potatoes to cool slightly. Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 45 seconds or until cheese is melted.
Yield: 4 servings.
Nutrition Facts One serving: (1 each) Calories: 375 Fat: 17 g Saturated Fat: 12 g Cholesterol: 56 mg Sodium: 497 mg Carbohydrate: 40 g Fiber: 4 g Protein: 16 g
Source: Quick Cooking
QUICK TOMATO SALSA
~Shared by Mary S., Nashville, TN
2 (14 1/2 ounce) cans Mexican-style stewed tomatoes -- undrained
1 (4 ounce) can chopped green chilies -- drained
8 medium green onions -- chopped (1/2 cup)
1 small green bell pepper -- chopped (1/2 cup)
1 clove garlic -- finely chopped
1/2 cup chopped fresh cilantro
1 Dash chili powder
Place all ingredients except tortilla chips in blender. Cover and blend on medium speed until blended but still chunky. Cover and refrigerate until serving. Serve with tortilla chips.
DEVILED LOBSTER JAMAICAN STYLE
~Shared by Larry Holmes, Toronto, Canada
1/3 cup minced green pepper
3 tablespoon butter
3 tablespoons flour
2 cups strained, canned tomatoes
2 tablespoons instant minced onion
1/4 cup minced green olives
3 teaspoons salt
1/4 teaspoon ground black pepper
3/4 teaspoon marjoram leaves
1/8 teaspoon cayenne
1/2 teaspoon sugar
2 teaspoons lime juice
2 cups cooked lobster meat
fresh lime slices
Saute pepper in butter 4 minutes or until limp. Blend in flour and cook until bubbly. Add the next 8 ingredients and cook until medium thickness. Stir in lobster and lime juice. Cook only until hot over medium-low heat. Serve over hot cooked rice. Garnish each serving with a sliced of fresh lime.
Makes 4 servings.
BROCCOLI HAM RING
~Shared by Treva, NC
"Since this sandwich ring uses convenient crescent rolls, it takes little fuss to prepare. It makes a great appetizer for a party, too."
2 tubes (8 ounces each) refrigerated crescent roll dough
1-1/2 cups (6 ounces) shredded Swiss cheese
1/4 pound boneless fully cooked ham, cubed
2-1/4 cups chopped fresh broccoli
1 small onion, chopped
1/4 cup minced fresh parsley
2 tablespoons Dijon mustard
1 teaspoon lemon juice
DIRECTIONS
Unroll crescent roll dough and place triangles on a 12-in. pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. Lightly press wide ends together. In a large bowl, combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375° for 20-25 minutes or until golden brown.
Yield: 6-8 servings.
Nutrition Facts One serving: (1 slice) Calories: 225 Fat: 13 g Saturated Fat: 6 g Cholesterol: 26 mg Sodium: 558 mg Carbohydrate: 15 g Fiber: 1 g Protein: 11 g
Source: Quick Cooking
BLACK BEAN, CHIPOTLE & TURKEY TAMALE PIE
~Shared by Linda H., Rosharon, TX
Cooking Time: 2 hours
Yield: 4-6 servings
6 cups water
1-1/2 cups white cornmeal
1 teaspoon salt
2 cups cooked black beans with broth
1 (4 oz.) can chopped green chiles (1/2 cup)
1/2 cup finely chopped onion
2 garlic cloves, minced
2 tablespoons ground hot chile or to taste
1 chipotle chile (reconstitute if dried) finely minced
1 teaspoon ground cumin
2 pounds coarsely chopped cooked turkey
1 cup mixed shredded Monterey Jack cheese and Cheddar cheese
Grease a 3-quart casserole dish. Heat 3 cups of the water to boiling in a large heavy saucepan. Mix cornmeal, salt, and remaining 3 cups of water together in a bowl and pour into boiling water, stirring constantly. Cook until thickened into a mush, about 30 minutes. Before mush cools, line bottom and sides of prepared casserole with three-fourths of the mush, reserving remaining mush for the top. Preheat oven to 325F (165C).
Combine black beans, green chiles, onion, garlic, ground chile, chipotle chile, and cumin in a large saucepan. Cook, stirring, over low heat to blend flavors. Add turkey and cook until hot. Spoon turkey
mixture into the lined casserole and cover with reserved mush. Bake, uncovered, 2 hours or until filling is bubbly and topping is browned. Top with cheese and bake until cheese melts.
Source: Jane Butel's Southwestern Kitchen Cookbook by Jane Butel
CANDY BAR BARS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Can't decide whether a cookie or a candy bar would satisfy that craving for something sweet? Make these easy-to-bake bars and have both!
Servings: Makes 4 dozen bars
Ingredients
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/4 cup peanut butter
1 cup firmly packed brown sugar
1 teaspoon baking soda
1 1/2 cups all-purpose flour
2 cups quick-cooking oats
1 egg
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
4 cups chopped candy bars (such as chocolate-coated nougat, wafer cookies, chocolate and caramel-topped cookie bars, or chocolate-covered peanut butter cups)
Instructions
Preheat oven to 350ºF. In large bowl, combine butter and peanut butter until smooth; add brown sugar and baking soda. Beat well; stir in flour and oats. Set aside 1 3/4 cups of the peanut butter mixture.
Stir egg into remaining peanut butter mixture in bowl. Pat into a 15x10-inch baking pan. Bake 15 minutes. Remove from oven.
Spread EAGLE BRAND® over crust. Stir together reserved peanut butter mixture and chopped candy bar pieces. Sprinkle mixture over all.
Bake 25 minutes or until golden brown. Cool and cut. Store leftovers loosely covered at room temperature.
PUMPKIN MOLASSES SPREAD
For Coffee Cake
~Shared by Treva, NC
1 small can pumpkin
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 cup molasses
1/4 cup milk
1/4 cup sugar
1 loaf pan sweet coffee cake bread or angel food cake
I make my coffee cake bread in a small loaf pan and then cut it flat through the middle before I put it in the freezer. When I want to use it, there is no struggle with cutting a frozen small cake-bread.
Mix the pumpkin, ginger, allspice, cinnamon, molasses, milk and sugar in a bowl. Spread it over both sides of the coffee cake, bread. Heat in microwave five minutes. Serve with a large scoop of chocolate ice cream.
BLUEBERRY FRENCH TOAST
~Shared by Jim D., WA State
Ingredients:
12 slices day-old white bread
16 ounces cream cheese
12 eggs
2 cups milk
1/3 cup maple syrup or honey
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter or margarine
Preparation:
Cut bread into 1-inch cubes, place half in a greased 13x9x2 baking dish.
Cut cream cheese into 1-inch cubes, place over bread. Top with blueberries and remaining bread.
In a large bowl, beat eggs. Add milk and syrup, mix well. Pour over bread mixture. Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover, bake 25-30 minutes more or until golden brown and center is set.
In a saucepan, combine sugar and cornstarch. Add water. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in blueberries, reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.
Yields 6 to 8 servings (1 3/4 cups sauce).
RICE PUDDING
~Shared by Johnny, LA
3 cups milk
1/2 cup uncooked rice
1/2 cup raisins
1 Tbsp. butter
1 6-oz. package instant vanilla pudding
1 tsp. ground cinnamon
1/2 tsp. nutmeg
In a saucepan, bring 1 cup of milk to a boil, stir in rice, raisins and butter. Cover and cook until milk is absorbed. Combine pudding and 2 cups of milk along with cinnamon and nutmeg and stir until mixture thickens. Add to rice and raisin mixture. Spoon into serving bowls and sprinkle with cinnamon. Serve warm or chilled.
BEST FUDGE CAKE
~Shared by Treva, NC
3 oz. baking chocolate (pre-melted or melted squares)
1/2 cup butter or margarine
2-1/4 cups light brown sugar, lightly packed
3 eggs
1-1/2 tsp. vanilla
2 tsp. baking soda
1/2 tsp. salt
2-1/4 cups sifted cake flour
1 cup dairy sour cream
1 cup boiling water
In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy - about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended. Pour into greased and floured pan(s). Bake 35 minutes or until done.
Makes one 9 - 13" pan or one 2-layer 9" round cake.
Click if you have a submission for the Reader Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
BAKED BEEF ZITI
~Shared by Treva, NC
Was POINTS® Value: 9
Now POINTS® Value: 5
Servings: 8
Preparation Time: 25 min Cooking Time: 50 min
Level of Difficulty: Moderate
Does a dinner of ziti, smothered in a rich tomato-meat sauce under a blanket of melted cheese sound light? It is! Put this Italian classic back on your menu with our easy renovations.
Ingredients
12 oz uncooked ziti
1 tsp olive oil
2 medium garlic clove(s), minced
1/3 pound raw lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup part-skim mozzarella cheese, shredded
Instructions
Preheat oven to 350°F.
Cook pasta according to package directions without added fat or salt; drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 3 to 5 minutes; drain off any fat and return pan to heat.
Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
Spoon a small amount of tomato mixture into the bottom of a 4-quart casserole dish (just enough to cover the surface). Top with half of the cooked ziti and then layer with half of the remaining tomato sauce and half of the mozzarella cheese. Layer remaining ziti on top and top with remaining sauce and mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes.
Yields about 1 cup per serving.
Source: Weightwatchers.com
CHEVRE BURGERS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 12 ounces 90-percent lean ground beef
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1 tablespoon chopped onion
- 1/2 teaspoon ground coriander
- 2 tablespoons chopped fresh parsley
- 3 ounces goat cheese (chevre)
- 4 parsley sprigs
DIRECTIONS
Preheat broiler. Mix all ingredients except goat cheese and parsley sprigs together in a medium-size bowl. Cut goat cheese into 4 equal pieces or rounds. Shape meat mixture into four patties about 3/4 inch thick.
Place on a broiler rack. Broil patties 3 inches from heat source 3 minutes. Turn and broil 2 minutes. Place cheese on top of each patty, broil 2 minutes more. Garnish with parsley sprigs.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 279, Cholesterol: 85 mg, Carbohydrate: 1 g,
Protein: 24 g, Sodium: 269 mg, Fat: 17 g
Diabetic Exchanges: 3 Meat
Source: "Light and Easy Diabetes Cuisine"
Click if you have a submission for the Heart Healthy Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
MINESTRONE SOUP
~Shared by Mary S., Nashville, TN
Yield: 4 servings (about 1 cup each)
INGREDIENTS
- 1/2 tablespoon olive oil
- 1/2 medium onion, finely diced
- 1/4 medium carrot, finely diced
- 1/4 stalk celery, finely diced
- 2/3 teaspoon garlic, minced
- 2 tablespoons leeks, finely diced
- 3 ounces (about 1/3 cup) canned tomatoes, chopped
- 1/2 medium zucchini, diced
- 1/4 teaspoon fresh thyme
- 3/4 teaspoon fresh oregano, minced
- 3 cups chicken stock
- 3 ounces (about 1/2 cup) frozen spinach, chopped
- 3/4 cup white beans, cooked
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 teaspoon Parmesan cheese, grated
DIRECTIONS
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.
Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.
Nutritional Information Per Serving (about 1 cup):
Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg,
Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g
Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
Source: "Cooking with The Diabetic Chef"
GREEN BEANS WITH BUTTER AND HOT SAUCE
~Shared by Mary S., Nashville, TN
Yield: 6 servings
Notes: This is one of my signature side dishes. Do not let the amount of Tabasco scare you - the beans are not overly spicy, just yummy.
INGREDIENTS
- 2 tablespoons butter, divided
- 1 (1 pound) bag frozen French-cut green beans (no need to thaw)
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 teaspoon Tabasco sauce (or more, if desired)
DIRECTIONS
In a large skillet, over medium heat, add 1 tablespoon of the butter. When melted and bubbling, add the green beans, salt, and pepper; stir.
Continue to cook over medium heat while stirring, until green beans reach desired doneness (about 8 to 10 minutes). When done, add remaining butter and Tabasco sauce and stir well.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 57, Protein: 1 g, Carbohydrate: 3 g,
Fat: 4 g, Cholesterol: 10 mg, Sodium: 67 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
GRILLED MARINATED PORK TENDERLOIN
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/4 cup balsamic vinegar
- 1 tablespoon garlic, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon oregano, minced
- 2 pork tenderloins, about 1-1/4 pound total
DIRECTIONS
In a medium bowl, combine the balsamic vinegar and the garlic. Add the olive oil slowly while whisking to fully combine. Add the rosemary and oregano and whisk for another minute. Place the pork tenderloins in a shallow dish and pour the marinade over them. Refrigerate, covered, overnight. Turn the tenderloins periodically to allow the marinade to soak in.
Preheat a grill or oven broiler to medium heat. Place the tenderloins on the grill and discard the marinade. Turn the tenderloins periodically to cook fully. Cook for 20-25 minutes, or until the tenderloins reach an internal temperature of 155 degrees F. Allow the meat to rest for 3-5 minutes before serving.
Nutritional Information Per Serving (4 ounces):
Calories: 252, Fat: 13 g, Cholesterol: 84 mg, Sodium: 61 mg,
Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 30 g
Diabetic Exchanges: 4 Very Lean Meat, 2 Fat
Source: "Cooking with The Diabetic Chef"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
PINEAPPLE SMOOTHIE
~Shared by Treva, NC
Serves: 1
Preparation time: 5 minutes
Ingredients:
1/2 cup orange juice
1/2 cup peeled, cored and cubed pineapple
Honey to taste
1/2 cup ice
Directions:
Place the juice, fruit and honey in a blender. Blend on high speed for 30 seconds. Add the ice and blend until smooth.
Nutrition Facts Serving Size: about 1 cup
Calories 126; Total Fat 1 g; Saturated Fat 0 g; Protein 1 g; Total Carbohydrate 31 g; Dietary Fiber 1 g;
Sodium 2 mg; Percent Calories from Fat 4%; Percent Calories from Protein 4%
Percent Calories from Carbohydrate 93%
Make it Quicker:
Use drained, canned pineapple packed in its own juices.
CORN SALSA OVER CHICKEN
~Shared by Mary S., Nashville, TN
1/3 cup loose-pack frozen corn
1 small tomato, peeled and chopped (about 1/2 cup)
1 jalapeno pepper, finely chopped, or 2 tablespoons canned diced green chili peppers, drained
1 tablespoon finely chopped onion
1 tablespoon snipped cilantro or parsley
1 tablespoon lemon or lime juice
1 tablespoon olive oil or cooking oil
1 clove garlic, minced
2 chicken drumsticks and 2 chicken wings, or 2 chicken legs, or 1 whole medium chicken breast, halved lengthwise (about 12 ounces total)
1 tablespoon olive oil or cooking oil
Cook the corn according to package directions. Drain well. For salsa, in a medium mixing bowl stir together the corn, tomato, jalapeno pepper or green chili peppers, onion, cilantro or parsley, lemon or lime juice, 1 tablespoon olive oil or cooking oil, and garlic. Cover and chill for at least 1 hour. In a medium skillet cook chicken, uncovered, in 1 tablespoon hot olive oil or cooking oil over medium heat for 15 minutes, turning to brown evenly. Reduce heat; cover tightly. Cook for 25 minutes. Uncover; cook for 5 to 10 minutes more or until the chicken is tender and no pink remains. Drain on paper towels. Or, to grill, omit olive oil. Place chicken pieces, skin side down, on the rack of an uncovered grill. Grill directly over medium coals for 20 minutes. Turn chicken and grill 15 to 25 minutes more or until the chicken is tender and no pink remains. To serve, transfer chicken to individual plates. Spoon salsa over chicken.
Menu Idea: Patty pan squash, orange wedges, and crusty hard rolls are great accompaniments to the salsa-topped chicken.
Serves 2.
T-BONE STEAK WITH BACON-MUSHROOM SAUCE
~Submitted by Maggie, TX
Prep Time: 10 min
Total Time: 26 min
Makes: 2 servings
2 beef T-bone steaks (1 lb.), 1 inch thick
5 slices OSCAR MAYER Bacon, cut into 1/4-inch pieces
1 pkg. (1/2 lb.) sliced fresh mushrooms
1/4 cup A.1. Original Steak Sauce
1/4 cup dry sherry or water
1 tsp. brown sugar
HEAT grill to medium. Grill steaks 7 to 8 min. on each side or to medium doneness (160ºF).
MEANWHILE, cook bacon in large skillet on medium heat 5 min. or until crisp, stirring occasionally. Drain bacon on paper towels. Discard drippings from skillet. Add mushrooms to skillet; cook 5 min., stirring occasionally. Stir in bacon, steak sauce, sherry and sugar. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
SERVE steaks topped with mushroom sauce.
Serving Suggestion
Serve this dish with a whole wheat roll and steamed vegetable, such as asparagus.
Substitute
Substitute porterhouse steaks for the T-bone steaks.
Use Your Broiler
Cook steaks under the broiler instead of on the grill.
Nutrition Information
Calories 560 Total fat 34 g Saturated fat 12 g Cholesterol 100 mg Sodium
1200 mg Carbohydrate 14 g Dietary fiber 2 g Sugars 8 g Protein 43 g
Vitamin A 0 %DV Vitamin C 6 %DV Calcium 2 %DV Iron 35 %DV
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
PASTA WITH SWISS CHARD, BACON, AND LEMONY RICOTTA CHEESE
Serves 4.
1 pound cellantani (ridged corkscrew-shaped pasta) or other ridged short-cut pasta
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 or 4 garlic cloves, chopped
1 small yellow onion, chopped
1/2 teaspoon crushed red pepper flakes
1 bunch of Swiss chard, cleaned and coarsely chopped
1 cup chicken stock or broth
1 cup whole milk ricotta cheese
Zest and juice of 1 lemon
1 cup grated Parmigiano-Reggiano
Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.
While the pasta cooks, preheat a large, deep skillet over moderate heat. Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes. To the bacon add the garlic, onions, salt, pepper, and crushed red pepper flakes and cook, stirring frequently, for 5 minutes, or until the onions are lightly caramelized. Add the chopped Swiss chard, toss to coat, and wilt the chard down. Turn the heat up to high and add the chicken stock and a couple of ladles, about a cup, of the starchy boiling water from the cooking pasta. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.
In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place 1/4 cup of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve.
Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta. Turn the heat off and add the grated Parmigiano cheese to the pasta and greens and continue to toss to distribute. Serve the pasta immediately, dishing it up on top of the ricotta cheese. Stir the lemony ricotta up in your bowl to mix with the pasta.
Source: Rachael Ray's 365: No Repeats
FROZEN CINNAMON-CHOCOLATE DESSERT
Chill out with this scrumptious ice-cream pie!
1 cup chocolate wafer cookie crumbs (20 cookies)
1/4 cup butter or margarine, melted
1 quart (4 cups) cinnamon, vanilla or chocolate ice cream, slightly softened
Cinnamon-Chocolate Sauce (See Below)
1. Mix cookie crumbs and butter. Press in bottom of ungreased springform pan, 8x2 inches. Freeze 10 minutes.
2. Spoon ice cream onto crumb crust; smooth top. Cover and freeze about 2 hours or until firm.
3. Run metal spatula along side of dessert to loosen; remove side of pan. Serve dessert with Cinnamon-Chocolate Sauce. Store covered in freezer.
Cinnamon-Chocolate Sauce
1/2 cup whipping (heavy) cream
1/4 cup sugar
1 ounce unsweetened baking chocolate
1/2 teaspoon ground cinnamon
1. Heat whipping cream, sugar and chocolate to boiling in 1-quart saucepan over medium heat, stirring constantly. Boil and stir about 30 seconds or until chocolate is melted; remove from heat. Stir in cinnamon. Serve warm or cool.
1 Serving: Calories 340 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 13 g); Cholesterol 60 mg; Sodium 180 mg; Total Carbohydrate 33 g (Dietary Fiber 1 g); Protein 4 g
% Daily Value: Vitamin A 12 %; Vitamin C 0%; Calcium 10 %; Iron 4 %
Prep: 15 min
Start To Finish: 2 hr 25 min
Makes 8 servings
TIPS from the kitchens
Time Saver
To quickly soften ice cream, microwave it on High for 15 to 30 seconds.
Substitution
For a quicker Cinnamon-Chocolate Sauce, stir 1/2 teaspoon ground cinnamon into 1 cup of hot fudge sauce, and heat until warm.
Variation
Use coffee ice cream for the pie, and top with purchased hot fudge sauce.
ROASTED POTATOES WITH GARLIC AND ROSEMARY
Potatoes are often nutritionally underrated - in fact, they're packed with potassium. Oven-roasting is an easy, delicious way to include this
valuable veggie in your dinnertime menus.
1 Tbs. olive oil
2 lbs. small red potatoes, quartered
3 garlic cloves, slivered
2 tsp. rosemary, crumbled
Salt and freshly ground pepper
Heat oven to 450. Coat jelly-roll pan with oil. Add potatoes and remaining ingredients; toss to coat. Bake 30 minutes or until potatoes are tender, stirring once halfway through. Makes 4 servings, 220 calories each.
Source: Ladies' Home Journal, April 1991
BEEF, BLUE CHEESE AND SPINACH QUESADILLAS
1/3 cup cooked lean ground beef
3 tablespoons taco sauce
4 large burrito-size wheat flour tortillas
4 ounces Blue Cheese, crumbled
10 ounces chopped fresh frozen spinach, thawed and squeezed dry
1/2 teaspoon red pepper flakes
Stir together beef and taco sauce in a small bowl.
Lay two tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of cheese, spinach and red pepper flakes; top each with a remaining tortilla.
Set a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, about 3 to 4 minutes. Flip and repeat; remove to a large cutting board. Cover to keep warm.
Repeat with the remaining ingredients. Cut each quesadilla into 8 wedges and serve.
Serves 8 (two wedges per serving); Weight Watcher points value per serving: 2.
CHEDDAR BACON CHICKEN BREASTS
Serves 4.
1/2 cup bacon bits
1/2 cup bread crumbs
1/2 teaspoon thyme
1/4 teaspoon savory
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg white, whipped
1 pound skinless boneless chicken breasts
1 cup grated Cheddar cheese
Preheat oven to 350 degrees F. Line a baking pan with foil, then spray with cooking spray.
In a shallow bowl, combine bread crumbs, thyme, savory, salt and pepper.
In another shallow bowl, lightly beat egg white. Dip chicken first in egg white, then into crumbs to coat. Bake for 30 minutes or until tender. About 5 minutes before chicken is done, top with bacon bits and cheese, then place back in oven until cheese melts.
| |
|
| A to Z Readers' Family-Owned Business Guide |
|
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 !
| |
|
|
