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A to Z Recipes
November 12, 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. We've had a bit of a drought since Hurricane Ike stomped through here. However, that changed a few days ago when it started to rain. And rain. And rain. I wouldn't be surprised to see Noah go down my street.
The current Monthly Theme topic is Heavenly Holiday
Cookies, in memory of our Linda G. in MI, who left us too soon. 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 (more than 55) and other information in today's issue. Look at who shared with you today:
Jean M., OH
Treva, NC
Mary H., Montreal, Canada
Larry Holmes, Toronto, Canada
Linda H., Rosharon, TX
Johnny, LA
Patricia, Charlevoix, MI
Larry J., Spring Hill, TN
Jim D., WA State
Leasa, IA
Marty B., Tell City, IN
Mary S., Nashville, TN
Pat, Minden, NV
Chris M., NM
Jessica, Corfu, Greece
Aafrin, Pune, India
Dorie, IL
Jean, Syracuse, NY
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!
I am pleased to list those readers making recent donations to defray a2z
expenses.
Larry Holmes, Toronto, Canada
Anonymous
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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!
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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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~Shared by Jean M., OH
The pursuit of happiness is the chase of a lifetime! It is never too late to become what I might have been.
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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"Change is upsetting.
Repetition is tedious.
Three cheers for variation!"
~ Mason Cooley ~
Things You Can And Cannot Change
~Shared by Treva, NC
There are things that you can change, and there are things that you cannot change. Both have much value. The things you can change can enable you to create, to achieve, to express yourself, and to improve the world in which you live.
The things you cannot change give you the opportunity to grow stronger, to develop real wisdom, patience, acceptance, flexibility and effectiveness.
There is much you can learn from the things you cannot change. And there are countless ways to positively apply that learning toward the things you can change.
The things you cannot change give you a base from which to work. The things you can change give you an ever-increasing world of possibilities.
When you accept what you cannot change and find positive ways to deal with it, you lay the groundwork for
success.
When you understand what you can change and find positive ways to put that change to work, success and achievement are yours.
You are fortunate to live in a world where there are things you can change and things you cannot. As each moment arrives, you're in a position to make the best of it all.
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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PERFECT PASTA
If you've ever tossed delicate angel-hair pasta with a thick, hearty sauce, you know some pasta pairings are better than others. We've grouped the various shapes, suggested some sauces they work well with, and included a recipe.
Long and Thick
* Fettuccine nests, Bucatini, Fusilli, Fettuccine
* Best with: Hearty or assertive sauces, such as meat or cream-and-cheese are best.
* Tomato-Cream Sauce. Bring two 14 1/2-oz cans pasta-ready tomatoes to a boil. Add 1 cup heavy cream; heat through. Toss with 1 lb hot cooked fusilli.
Long and Thin
* Vermicelli, Capellini, Capellini nests, Spaghetti
* Best with: Simple, light tomato sauces or soupy shellfish ones--anything that won't overwhelm the pasta.
* Spicy Dried Tomato Sauce. Cook 1 Tbsp minced garlic in 1/2 cup olive oil 2 minutes to soften. Add 1/2 cup sundried tomato pieces, 1/4 tsp each crushed red pepper and salt, then 1 1/4 cups chicken broth. Simmer 3 to 5 minutes. Toss with 1 lb hot cooked capellini.
Tube Shapes
* Elbow macaroni, Penne rigate, Cut ziti, Rigatoni, Penne
* Best with: Chunky meat and vegetable sauces. Also in baked pasta dishes.
* Red Pepper-Ricotta Sauce. Cook 1 lb penne, adding 2 cups frozen green peas the last 2 minutes. Drain, reserving 1/2 cup cooking water. Add the water, 15 ounces ricotta cheese, a 7-oz jar roasted red peppers, drained and chopped, and 1/2 tsp each salt and pepper. Toss and serve with Parmesan cheese.
Small Shapes
* Pennette, Acini di pepe, Orecchiette, Tubettini, Conchiglette, Orzo
* Best with: Soups and vegetable side dishes in which the vegetables are cut small.
* Pasta and Bean Soup. Simmer 3 cups chicken broth, a 15-oz can chick-peas and 1/2 cup orzo until orzo is cooked through. Garnish with chopped parsley and a drizzle of olive oil.
Catchers
* Ruote, Radiatore, Farfalle, Conchiglie, Rotini, Rotelle, Gnocchi, Cavatelli
* Best with: Chunky sauces easily caught in the ridges and cups. Also great for pasta salads and baked dishes.
* Ranch Pasta Salad. Toss 1 lb cooled, cooked Radiatore with 1 cup Ranch dressing, 2 cups quartered cherry tomatoes, 1 cup cooked shredded chicken, and 1/4 tsp each salt and pepper.
What's in a Name?
Next time the kids shout, "What's for dinner?" tell them little worms with meat sauce. Stars, peppercorns and, yes, even little worms are all English translations of the Italian names for various pasta shapes. And while Italians have more than 200 recognized shapes to choose from, we rarely see more than 50 on this side of the Atlantic. Here's a guide to 35 of the most widely available pastas, from acini de pepe to ziti.
PASTA... MEANS...
Acini de pepe... peppercorns
Anelli... little rings
Bucatini... little hollows
Cannelloni... large reeds
Capellini... fine hairs
Conchiglie ... shells
Ditali ... thimbles
Ditalini ... little thimbles
Elbow macaroni ... dumplings
Farfalle ... bowties or butterflies
Fettuccine... small ribbons
Fettuccine verde ... small green ribbons
Fusilli ... twisted spaghetti
Gemelli twins
Linguine ... small tongues
Mafalda ... girl's name
Manicotti ... small muffs
Mostaccioli small mustaches
Orecchiette ... little ears
Orzo ... barley
Penne ... quill pens
Perciatelli ... small pierced
Radiatore ... radiators
Rigatoni ... large grooves
Rotelle ... spiral shaped, larger than rotini
Rotini ... spirals or twists
Ruote ... wagon wheels
Spaghetti ... a length of cord
Stellini ... little stars
Tagliatelle ... cut noodle
Tripolini ... little bows
Tubetti ... little tubes
Tubettini ... tiny tubes
Vermicelli ... little worms
Ziti ... bridegrooms
Freezing Pasta
As a rule, pasta doesn't freeze well. The best shapes for freezing are those used in baked recipes. For best results, prepare the dish, then freeze it. To bake, thaw in the refrigerator and bake as recipe directs.
Make Over Your Own Pasta Recipes - Fat-cutting Tips
When a sauce is thickened with butter and flour and/or lots of heavy cream, switch to chicken broth and milk and thicken them with cornstarch.
Try reduced-fat cheeses. Or cut down the amount of full-fat cheeses and beef up flavor with a small amount of Parmesan.
Cut down the amount of any bacon called for, use ground turkey instead of beef and turkey, Italian sausage instead of pork sausage.
Add extra vegetables--carrots, peppers, mushrooms to meat sauces so there's less meat per serving.
Perfect Pasta
Pasta is easy to cook well, but it's just as easy to end up with a pot of library paste if you ignore the basics.
Use a large pot and plenty of water. While cooking, the pasta needs to circulate freely. The general rule: Four to six quarts of water per pound of pasta. Bring the water to a rapid boil before you add the pasta. Cover the pot at this point. The lid will hold in the heat and help the water boil more quickly.
Add the pasta slowly. For "short goods," such as macaroni, stir the boiling water with a long-handled spoon while pouring in the macaroni. When cooking long pasta, such as spaghetti, hold the bundle at one end and gradually bend the pasta around the inside of the pot as it softens, then stir. Keep the water boiling and stir it now and then so the pasta doesn't stick together or settle in a lump on the bottom. Add salt to the water if you wish.
Keep the pasta moving and the pot uncovered. Adjust the heat so the pasta keeps boiling (and moving), but not so high that it cooks too fast. Since covering the pot holds in heat and may cause the pasta to boil over, leave the lid off at this point.
Set a timer as soon as the pasta is boiling. Check the package for the recommended cooking time, but set your timer for two or three minutes less to avoid overcooking the pasta.
Check for doneness. Remove a piece of the pasta, rinse it quickly with cold water so you don't burn your mouth, then bite into it. Perfect pasta should be slightly firm in the center. If it's not quite cooked, set your timer for an additional minute and test again. If the pasta is to be baked in a casserole, cook it slightly firmer than pasta to be eaten right away.
Pour the cooked pasta into a colander set in the sink. To help empty shapes that may catch water, pick up the colander and swirl or shake the pasta several times. If pasta will be served right away with a sauce, just drain and serve. If it's headed for a salad or casserole, rinse with cold water to stop the cooking process. A very small amount of butter or olive oil tossed lightly with the pasta will also help keep the strands separate.
Source: MastersTech-home.com
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: 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.
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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 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
8th Brenda H. in West Lafayette, Ohio
8th Sally H. in Boise, Idaho
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.
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SHUT MY MOUTH !!!
~Shared by Treva, NC
Lord, my soul is ripped with riot,
Incited by my wicked diet.
"We are what we eat," said a wise old man.
Lord, if that's true, I'm a garbage can.
I want to rise on Judgment Day, that's plain,
But at my present weight I'll need a crane.
So grant me strength that I may not fall
Into the clutches of cholesterol.
May my flesh with carrot curls be sated,
That my soul may be polyunsaturated.
And show me the light that I may bear witness
To the President's Council on Physical Fitness.
And oleo margarine I'll never mutter
For the road to h*** is spread with butter.
And cream is cursed, and cake is awful,
And satan is hiding in every waffle.
Mephistopheles lurks in provolone,
The devil is in each slice of bologna.
Beelzebub is a chocolate drop
And Lucifer is a lollipop.
Give me this day, my daily slice
But cut it thin and toast it twice.
I beg upon my dimpled knees
Deliver me from Ju-jubees.
And when my days of trial are done
And my war with malted milks is won,
Let me stand with the saints in Heaven
In a shining robe, size seven!
I can do it, Lord, if you'll show to me
The virtues of lettuce and celery.
If you'll teach me the evil of mayonnaise
The sinfulness of hollandaise,
And pasta Milanese
And potatoes a la Lyonnaise,
And crisp fried chicken from the south.
Lord, if you love me, SHUT MY MOUTH !!!
NEW BOYFRIEND
~Shared by Mary H., Montreal, Canada
One night a teenage girl brought her new boyfriend home to meet her parents. They were appalled by his appearance: leather jacket, motorcycle boots,
tattoos and a pierced nose.
Later, the parents pulled their daughter aside and confessed their concern. "Dear," said the mother diplomatically, "he doesn't seem very nice."
"Oh please, Mom," replied the daughter, "if he wasn't very nice, why would be be doing 500 hours of community service?"
EXPLAINING ECONOMICS TO DOGS AND CATS
By Jackie Gregg
~Shared by Treva, NC
So, I'm in the kitchen. All four dogs are in the kitchen with me. It's morning and that means it's time for cookies. The dogs all know this and they do not let it slip my mind. Ever. All four furry dog butts are planted on the tiled floor in a Row. All four tails going back and forth like they are competing in a synchronized tail wagging contest. Their expectant looks always make me smile.
But, this morning, they are getting a little lecture with their cookies. "Listen, my doggies," I begin carefully, "The whole country is experiencing financial problems and we're going to have to tighten our belts around here. Do you know what that means?"
Wag, wag, wag, wag, wag.
"Well, it means that instead of each of you getting four cookies in the morning, you will only be getting three."
Wag, wag, wag, wag, wag. Cookies, cookies! She said cookies, right?
"We must make every penny count for two for a while so we're going to have to cut back on a lot of extras."
Wag, wag, wag, wag, wag. Extra, extra! She said extra cookies, right?
"So now, that box of doggie treats has to last for a whooole Month instead of three weeks."
Wag, wag, wag, wag, wag. Oh, yeah!! Doggie treats! When she says doggie treats, she means cookies!! And we love cookies!! Wag, Wag, wag, wag, wag.
"We're going to have to cut way back on the smoked pigs ears, too."
WAG, WAG, WAG, WAG, WAG. She said smoked pigs ears, didn't she? Yep. She said it. We're dogs... We have good hearing.
"So, from now on, you're only gonna get smoked pigs ears every other month or so, okay?"
WAG, WAG, WAG, WAG, WAG. Did you hear that? We're getting pigs ears! Woo Hoo!!
"We're all making sacrifices now," I say as I dig into the dog Treat box and come up with four square tidbits. A brown one for Timm, a yellow one for Violet and whatever is left for Raisin and Batdawg because they aren't the fussy ones.
Wag, wag, wag, wag, wag. Crunch, crunch, crunch.
Okay, we're ready for round two of cookie time! "Like not having flavored cream in my coffee every morning," I say, letting them know they aren't the only ones having to make changes as I pass out the treats. "It's back to plain milk for me."
Wag, wag, wag, wag, wag. Crunch, crunch, crunch. Okay, none of Us peed in the hallway last night so pay up, lady! Round three!
"And no more pricey paper towels to clean up the messes you dogs Make!" I admonish tenderly, "We're using the cheap store brand now."
Wag, wag, wag, wag, wag. Crunch, crunch, crunch. Round four, please!
"It won't be so bad," I say, looking at their eager faces. "There'll always be plenty of regular dog food. It's just the treats we're cutting back on."
Wag, wag, wag, wag, wag. Where's round four, lady? Huh? Hey! Excuse us, but aren't you forgetting something? Like round four of cookie time?
"Sorry, guys, but that's it for today," I say and show them my Empty palms. That's the signal that treat time is over. They looked at one another and I swear I could see the confusion on their faces. Then Raisin heaves one of her big dog sighs and turns to leave. The rest of the dogs follow her into the living room and soon they are all stretched out in their favorite spots because right after cookie Time, nap time is next on their daily agenda.
Smith, the cat, purrs into the kitchen then and butts his head Against my shins. That's his way of reminding me that his food dish is empty and he would like his half a can of tender slices in real beef gravy and ONLY tender slices in real beef gravy and not some other flavor, or some other brand, if you don't mind. And even if you do mind, it had better be exactly what I want or I will throw it up on the sofa, and we don't want that mess again, now do we, lady? He sits primly in front of me, wrapping his tail around to cover his front paws. He blinks at me a few times and then yawns.
"Smith, old buddy," I begin gently, "I have some news for you. Times are tough right now, the old pocket book has taken a direct hit, so we're gonna have to tighten our belts a little. Do you know What that means?"
He blinks again. Yeah, I know what that means. That means you And the dogs are gonna have to make a few cutbacks. Now, where's my half a can of tender slices in real beef gravy?
Click if you have a submission for the Crazy Corner
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NORTH CAROLINA
PEPPERMINT BALLS
~Shared by Treva, NC
1 c butter
1/2 c powdered sugar
1 t vanilla
2 1/4 c flour
1/4 salt
3/4 finely crushed peppermint candies
powdered sugar for rolling... about a cup
Beat the butter, powdered sugar and vanilla. Stir in flour and salt. Stir in 1/4 cup of the crushed candy. Shape into 1" balls and bake on an ungreased baking sheet at 400° for about 8 minutes. Let set on the cookie sheet for a minute or two to cool a bit and then roll them in the powdered sugar. Cool 10 minutes on a wire rack and then roll in the remaining 1/2 c crushed peppermint candy.
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
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MEXICAN SANDWICHES
(Tortas compuestas)
~Shared by Larry Holmes, Toronto, Canada
4 Crusty French rolls
2 cups (1 pound) canned red kidney beans, drained
3 tablespoons kidney-bean liquid
1 1/4 teaspoon salt
3/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/2 cup finely shredded lettuce
1/4 pound sliced, cooked pork, tongue, turkey or ham
1 avocado, cut in thin slices
1 large green pepper, cut in rings 1/8 inch thick
1/4 to 1/3 cup French dressing
Cut rolls in half lengthwise, tea out soft centers, and set aside. Combine next 6 ingredients. Heat and then put through a sieve to form a paste. Cool. Spread over the bottom halves of rolls. Cover with shredded lettuce. The top with the next 3 ingredients. Pour enough French dressing over each to moisten. Cover with remaining halves of rolls.
Serves 4.
APPLE-GINGERBREAD COBBLER
~Shared by Linda H., Rosharon, TX
I tried this on Friday and it was delicious! It goes together in minutes.
1 (14-oz) package gingerbread mix divided
3/4 cup water
1/4 cup firmly packed light brown sugar
1/2 cup butter, divided
1/2 cup chopped pecans
2 (21-oz) cans apple pie filling (Comstock has a seasonal Caramel Apple Pie Filling that is excellent in this recipe)
Vanilla ice cream
Stir together 2 cups gingerbread mix and three quarters cup water until smooth; set aside. Stir together remaining gingerbread mix and brown sugar; add one quarter cup butter until mixture is crumbly. Stir in pecans; set aside. Combine apple pie filling and remaining one quarter cup butter in large saucepan, and cook, stirring often, 5 minutes over medium heat or until thoroughly heated. Spoon hot apple mixture even into a lightly greased 11 x 7 baking dish. Spoon gingerbread mixture evenly over hot apple mixture; sprinkle with pecan mixture. Bake at 375 for 30 to 35 minute or until set. Serve cobbler warm with vanilla ice cream.
Source: ArcaMax.com
MICROWAVE FUDGE
~Shared by Treva, NC
3 Cups sugar
3/4 cup butter
5oz. Can evaporated milk or 1/3 cup
12 oz pkg semi sweet choc chips, or butterscotch, or peanut butter.
(If using peanut butter chips you need to add some peanut butter to it, only about 2 ozs.)
10 oz jar marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla
Combine sugar, butter and milk in buttered large glass bowl. Cover with plastic wrap. Microwave 10 minutes on medium high or roast for 5 to 8 minutes or until mixture forms a ball in cold water. Watch close for boiling over. Stir in choc. chips until melted. Fold in marshmallow creme, nuts and vanilla.
Pour into buttered 13 x 9 inch pan. Chill until firm. Cut into squares.
Makes about 75 fudge squares.
I like to put red or green chocolate chips in the mix to make different colors. I imagine that you could use food coloring to which it what Im going to try this year.. My mother ask for this every year. Everyone loves it and its really easy to make. It can be used for as many Holidays as you like.
CARNE ASADA CON CEBOLITAS
~Shared by Johnny, LA
From Rick Lopez comes this great recipe for a quick and easy Carne Asada. It makes enough for a good sized party and it's delicious too.
INGREDIENTS:
10 pounds boneless chuck steaks
5 bundles green onions
10 limes
salt
pepper
1 can of cheap beer
garlic powder
PREPARATION:
1. Combine ALL items in large bowl and let sit for at least 1 hr.
2. Take long green onions out of marinate and lightly coat with cooking oil and garlic powder.
3. Take carne and place over grill and let cook for approximately 3 to 5 minutes on one side. Then lay all your onions on grill and turn the carne placing it on the onions let cook until done (approximately 6-8 minutes).
4. Then serve with your favorite beverage.
PERSIMMON PUDDING
~Shared by Patricia, Charlevoix, MI
2 cups ripe persimmon pulp
3 cups milk
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
Dash of cinnamon
1/2 cup chopped pecans or walnuts
Whipped cream
Peel skin from persimmons and remove seeds. Puree the pulp in a food processor. Combine pulp with remaining ingredients. Pour into ungreased 9-by-13-inch baking pan. Bake for 70 minutes at 350 degrees or until a knife inserted in the center comes out clean. Serve warm with whipped cream.
Serves 6 to 8.
TWISTED BRITCHES (FRIED DONUTS)
~Shared by Treva, NC
2 eggs
1 cup sugar
1/4 cup oil
1 teaspoon vanilla
4 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
peanut or safflower oil for frying
powdered sugar for sifting over the tops
Whisk eggs well, add sugar, oil, and vanilla. Whisk well. In another bowl whisk together flour, baking powder, salt, and soda and add to egg
mixture alternately with buttermilk. Heat cooking oil to a depth of 3-4 inches in a deep pan to 375 degrees. In meantime, turn dough onto a lightly floured surface and roll to 1/2 inch thickness. Cut into rectangles about 2" by 5" or so. Slit to make two "legs". When oil is hot, carefully fry until golden, about 3 minutes, turning once. Drain on paper towels and sprinkle with powdered sugar.
MEXICAN BEAN DIP
~Shared by Larry J., Spring Hill, TN
Keep the party upbeat with a spicy attitude.
Ingredients:
15-1/2 ounce can mashed refried beans
10-ounce can Rotel tomatoes and chilies
1/4 pound Velveeta cheese, grated
1 teaspoon cumin
1/4 teaspoon chili powder
To Prepare:
Heat beans, tomatoes, and cheese in a double boiler. Add cumin and cook slowly about 30 minutes or until smooth. Add chili powder only if you desire a more fiery dip. Serve in a chafing dish with tortillas or corn chips.
Serves: 8
Source: Little Rock Cooks
IMPOSSIBLY EASY CHEESEBURGER PIE
~Shared by Jim D., WA State
Get all the great taste of a cheeseburger magically baked in a pie.
Prep Time: 15 min
Start to Finish: 40 min
Makes: 6 servings
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
Nutrition Information
1 Serving: Calories 325 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 10 g); Cholesterol 135 mg; Sodium 530 mg; Total Carbohydrate 11 g (Dietary Fiber 0g); Protein 23 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 18 %; Iron 10 %
Exchanges: 1 Starch; 3 Medium-Fat Meat; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Did You Know?
This recipe has been on the Bisquick® mix box for years, and it is still one of the most-requested Impossibly Easy Pie recipes.
Special Touch
Top off a slice of this delicious pie just like you would a cheeseburger. Some favorites are barbecue sauce, bacon, ketchup, salsa and sliced tomato. Or go wild with pineapple slices or avocado!
FRENCH APPLE DESSERT
~Shared by Treva, NC
Enjoy a warm and delicious bite of fall with a twist on old-fashioned apple crisp.
Prep Time: 35 min
Start to Finish: 2 hr
Makes: 12 servings
Streusel Topping:
1 cup Original Bisquick® mix
1/2 cup chopped nuts
1/3 cup packed brown sugar
3 tablespoons firm butter or margarine Filling
6 cups thinly sliced peeled tart apples (4 to 6 medium)
1 cup granulated sugar
3/4 cup Original Bisquick® mix
3/4 cup milk
2 tablespoons butter or margarine, softened
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs
Topping:
Ice cream or whipped cream, if desired
1. Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In small bowl, mix 1 cup Bisquick mix, the nuts and brown sugar. Cut in 3 tablespoons firm butter with fork or pastry blender until mixture is crumbly; set aside.
2. Spread apples in baking dish. In medium bowl, stir remaining filling ingredients until blended. Pour over apples. Sprinkle with topping.
3. Bake about 55 minutes or until knife inserted in center comes out clean; cool slightly, about 30 minutes. Serve warm if desired with ice cream. High Altitude (3500-6500 ft): Heat oven to 375°F. Use 5 cups thinly sliced apples. Decrease 3/4 cup Bisquick mix in filling to 1/2 cup.
Nutrition Information:
1 Serving: Calories 290 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 1/2g); Cholesterol 50mg; Sodium 270mg; Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 30g); Protein 4g
Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable
Source: Betty Crocker
SPICY MEXICAN COCKTAIL
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
1 - 10 1/2 oz can Campbell's condensed beef broth
2 cups "V-8" spicy hot vegetable juice
1 t lemon juice
1/2 C vodka (optional)
Celery sticks
In a 1 quart saucepan, combine all ingredients except vodka and celery sticks. Cook, over medium heat until heated through.
Stir in vodka. Serve in mugs with celery sticks.
Makes 4 cups
Source: newspaper clipping
GRANDMA'S CASSEROLE
~Shared by Marty B., Tell City, IN
1 c. chopped onion
1 green pepper, cut into strips
2 Tbs. butter
1 1/2 lb. lean ground beef
1 ts. seasoned salt
1/2 ts. pepper
1 28 oz. can whole tomatoes
1 15 oz. can tomato sauce
2 c. water
1 8 oz. package uncooked wide noodles
1 8 oz. package of Mozzarella cheese
In a Dutch oven saute onions and green pepper in butter for 3 minutes. Add ground beef and brown. Add salt, pepper and sugar. Stir in tomatoes, tomato sauce and water. Heat mixture to boiling, reduce heat and simmer for 15 minutes. In a 15x9x2" pan, layer meat mixture, and uncooked wide noodles, repeat, making sure noodles are well covered with sauce. Top with cheese, cover pan with foil. Bake at 350*
for 45 minutes, uncover and serve as lasagna.
8-10 servings
BUTTERMILK-OAT ROLLS
~Shared by Treva, NC
3/4 cup regular oats
1/2 cup boiling water
1 tablespoon sugar
1 package dry yeast (about 2 & 1/4 teaspoons)
1 & 1/2 teaspoons sugar
1/4 cup warm water (105 to 115 degrees F)
2 & 1/4 cups bread or all-purpose flour, divided
1/4 cup low-fat buttermilk
1 tablespoon stick margarine or butter, melted
3/4 teaspoon salt
Cooking spray
1 tablespoon water
1 large egg white, lightly beaten
1 tablespoon regular oats
Combine first 3 ingredients in a small bowl, stirring until well-blended. Let stand 5 minutes.
Dissolve yeast and 1 & 1/2 teaspoons sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add oat mixture, 1 & 3/4 cups flour, buttermilk, margarine, and salt to yeast mixture, stirring to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. (Dough will be slightly sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; cover and let rest 5 minutes. Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each into a ball. Place balls in a 9-inch square baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.
Preheat oven to 375 degrees F. Uncover the dough. Combine 1 tablespoon water and egg white; brush over dough. Sprinkle dough with 1 tablespoon oats. Bake at 375 degrees F for 25 minutes or until lightly browned. Serve warm.
Serving size: 1 roll
Yield: 1 dozen
Nutrition Facts Facts per Serving
Calories:120 Fat: 2g Carbohydrates: 22g Cholesterol: 0mg Sodium: 165mg Protein: 4g
Source: CookingLight.com
MARGARITA CHICKEN
~Shared by Mary S., Nashville, TN
1/2 cup nonalcoholic margarita mix
3 tablespoons lime juice
1 clove garlic -- crushed
3 pounds cut-up broiler-fryer chicken (3 to 3 1/2 pounds)
1 teaspoon coarse salt
Mix margarita mix, lime juice and garlic in resealable heavy-duty plastic bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally. Remove chicken from marinade; reserve marinade.
Heat oven to 375º. Line broiler pan with aluminum foil. Spray rack of broiler pan with nonstick cooking spray. Place chicken, skin sides down, on rack in broiler pan. Brush with marinade; sprinkle with 1/2 teaspoon of the salt. Bake uncovered 30 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 teaspoon salt. Bake uncovered about 35 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. (If chicken begins to brown too quickly, cover with aluminum foil.)
Grilling Directions: Heat coals or gas grill. Place marinated chicken, skin sides up, on grill. Brush with marinade, sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 teaspoon salt. Cover and grill 20 to 40 minutes longer, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
DEVIL'S FOOD CAKE
~Shared by Pat, Minden, NV
2 squares chocolate
2 tablespoons brown sugar
1 cup milk
1 teaspoon salt
1-1/2 cups flour
1 teaspoon baking soda
1/3 cup butter
1 cup white sugar
2 whole eggs
1 teaspoon vanilla
Heat oven to 350 degrees. melt the chocolate in a double boiler over hot water or in a heavy saucepan over low heat. Add the brown sugar, milk and salt. Cook slightly and stir until smooth. Remove and cool. Sift the flour with the baking soda and set aside. Cream the butter in a large mixing bowl and add the sugar gradually until creamy. Ten ass the eggs, unbeaten, and beat in thoroughly. Add the flour mixture alternately with the chocolate mixture, then the flavoring, beat. Pour into 2 greased layer pans. Bake for 30 minutes.
Source: The Farmer's Wife Cookbook
BACON AND CHEESE DEVILED EGGS
~Shared by Treva, NC
12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 tablespoon honey-mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoons shredded sharp cheddar cheese
Parsley, for garnish (optional)
1. Halve eggs lengthwise. Spoon out yolks into bowl. Reserve whites.
2. Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.
3. Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.
Nutrition facts per serving: Servings Per Recipe 12 servings
Calories 164 Total Fat (g) 14 Saturated Fat (g) 3 Cholesterol (mg) 220 Sodium (mg) 244 Carbohydrate (g) 2 Fiber (g) 0 Protein (g) 7
*Percent Daily Values are base on a 2,000 calorie diet
CUCUMBER SANDWICHES
~Shared by Chris M., NM
2 loaves party size rye bread
1 8-oz package cream cheese
1 package Good Seasons dry Italian dressing mix
2 or 3 medium cucumbers
dry dill weed
Blend softened cream cheese and dressing mix. Spread on rye slices. Top with thin slices of cucumber, then sprinkle with dill. Cover with plastic wrap and refrigerate. Serve chilled. The bread absorbs the seasoning flavor if left refrigerated at least half a day.
These are great and easy! My hubby's cousin introduced these to us several years ago. I make them occasionally, and sprinkle dill on top before I serve them. Several friends also began making these since I first introduced them in Alamogordo. You may use French or Italian bread instead of the party size bread. You could also sprinkle paprika on top instead of the dill.
SWEDISH MEATBALLS
~Shared by Jessica, Corfu, Greece
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
GREEK CHICKEN SALAD
~Shared by Treva, NC
Grilled chicken marinated in garlic, lemon juice, olive oil, and oregano adds filling protein to this colorful salad. Feta cheese, cucumber, red onion, and olives keep it traditional.
Prep: 30 minutes
Marinate: 4 to 24 hours
Grill: 12 minutes
Ingredients
4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed
2 cloves garlic, minced
1/4 tsp. ground black pepper
3 medium cucumbers, seeded and coarsely chopped
2 medium red and/or yellow tomatoes, coarsely chopped
1/2 cup sliced red onion Mixed salad greens
1/3 cup bottled reduced-calorie creamy cucumber salad dressing
1/2 cup crumbled feta cheese (2 oz.)
1/4 cup pitted Kalamata olives or ripe olives
1. Place chicken in a resealable plastic bag set in shallow dish. For marinade, in small bowl combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate, refrigerated for 4 to 24 hours, turning bag occasionally.
2. Meanwhile, in medium bowl combine cucumbers, tomatoes, and onion; set aside.
3. Drain chicken, discarding marinade. Place chicken on rack of uncovered grill directly over medium coals. Grill 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees F), turning once.
4. Transfer chicken to cutting board; cut into bite-size pieces. Toss with cucumber mixture. Serve on salad greens. Drizzle with salad dressing. Sprinkle feta cheese and olives.
Makes 4 servings.
Nutrition facts per serving: Calories 331 Total Fat (g) 12 Saturated Fat (g) 3 Cholesterol (mg) 95 Sodium (mg) 631 Carbohydrate (g) 17 Fiber (g) 3 Protein (g) 38
Vitamin C (DV%) 38 Calcium (DV%) 16 Iron (DV%) 12 Vegetables (d.e.) 3 Very Lean Meat (d.e.) 4.5 Fat (d.e.) 2
*Percent Daily Values are base on a 2,000 calorie diet
CRANACHAN
~Submitted by Aafrin, Pune, India
This famous Scottish 'cream crowdie' dessert is based on a simple oatmeal gruel sweetened with honey, fresh raspberries and, of course, whisky.
4 tbsp oatmeal
50g light brown sugar
1 tbsp clear honey (use heather honey for a traditional Scottish dish)
wee dram of whisky (use your judgment, although a few tbsp will suffice, or substitute a few drops of vanilla essence for a 'virgin' cranachan)
300ml double cream, chilled
200g fresh raspberries mint leaves to garnish
Scatter the oatmeal and sugar evenly over a roasting tin and toast under the grill. Turn occasionally to brown evenly. Allow to cool completely.
Add the honey and whisky to the double cream and whisk until thick. Fold in most of the toasted oatmeal, reserving a handful for garnish. Spoon a layer of the mixture into glass serving dishes. Add a layer of raspberries (reserve some for decoration) and top with a further layer of cream. Decorate with the reserved raspberries and oatmeal and a sprig of mint.
Variation:
In Scotland, the traditional way to eat cranachan is to place all the individual ingredients on the table and allow the guests to build their own pudding to taste.
For a richer texture, whip 150ml double cream to stiff peaks then fold in 150ml mascarpone or crowdie cheese. Feel free to drizzle over another shot of whisky, Glayva or Drambuie.
COCONUT PRALINE CREAM PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1/2 C. chopped pecans or walnuts
1/3 C. butter
1/3 C. brown sugar
1 baked pastry shell cooled
2 envelopes Dream Whip
2 1/4 C. milk divided
2 pkg. Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1 1/4 C. coconut
1 t. vanilla
Heat pecans, butter and brown sugar until butter and sugar are melted and mixture comes to a boil. Boil 30 seconds. Spread on bottom of pastry shell. Cool. Beat whipped topping mix, 1 C. of the milk and vanilla with electric mixer on high speed about 6 minutes or until topping thickens and peeks form. Add remaining milk and pudding mixes; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in 1 C. of the coconut. Spoon into pastry shell. Refrigerate at least 4 hours or until set. Garnish with remaining coconut.
CHICKEN FINGERS ON A STICK
~Shared by Treva, NC
Breaded chicken is a good bet for finicky eaters, and this variation, grilled and served on a skewer, makes it even more appealing to kids. Add your child's favorite dipping sauce, and there might not be any left for the adults!
4 boneless, skinless chicken breast halves, pounded 1/2 to 3/4 inch thick
Salt and pepper
24 (10-inch) bamboo skewers, soaked in water for 30 minutes
3 tablespoons peanut or vegetable oil
2 tablespoons barbecue sauce
1 1/4 cups plain dried bread crumbs
Step 1 Cut each chicken breast lengthwise into 1/2-inch-wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers.
Step 2 Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
Step 3 In a small bowl, stir together the oil and the barbecue sauce. Spread the bread crumbs on a sheet of waxed paper. Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs.
Step 4 Grill the chicken fingers uncovered until they're no longer pink inside, about 2 to 4 minutes per side on a gas grill.
Step 5 Serve with dipping sauce.
ZUCCHINI PIZZA BITES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Ingredients
1/3 cup salsa
2 small zucchini, trimmed and cut diagonally into 1/4-inch thick slices
1/4 pound chorizo,* cooked, drained and crumbled
6 tablespoons shredded reduced-fat mozzarella
*Chorizo, a spicy pork sausage, is common in both Mexican and Spanish cooking. The Mexican variety (which is the kind most widely available in the U.S.) is made from raw pork while the Spanish variety is traditionally made from smoked pork. If chorizo is unavailable, substitute any variety of spicy sausage.
Preheat toaster oven to 400?F. Place salsa in fine sieve and press out excess moisture; set aside to drain.
Place zucchini on toaster oven tray. Spoon 1 teaspoon drained salsa on each zucchini slice. Top with chorizo, dividing evenly among zucchini slices. Sprinkle 1-1/2 teaspoons cheese over each slice.
Bake in toaster oven 10 minutes or until cheese melts.
Turn toaster oven to broil. Broil 3 seconds or until cheese is light brown. Remove from oven and serve.
Makes 6 servings
SPAGHETTIINI ALLA PUTTANESCA
~Shared by Larry Holmes, Toronto, Canada
1 pound spaghettini or vermicelli
2 tablespoons olive oil
4 cloves garlic, finely chopped
4 anchovies, coarsely chopped
1 can (35.3 ounces) whole peeled plum tomatoes, chopped, liquid reserved
1/4 cup pitted black olives, cut in half
1/4 cup drained capers
1 teaspoon dread oregano, crumbled
1/8 teaspoon dried red pepper flakes, or to taste
2 tablespoons chopped parsley
In a stockpot, bring 4 quarts of water to a boil. Cook spaghettini in the boiling water according to package directions or until it is tender but still firm to the bite (el dente).
Meanwhile, in a large saucepan, heat oil over moderate heat. Add chopped garlic and anchovies; cook gently until the anchovies are very soft, about 3 minutes. Stir in chopped tomatoes with their liquid, olives, capers, oregano and red pepper flakes. Cook 5 minutes, stirring occasionally.
Drain the pasta thoroughly and transfer it to individual plates. Pour the sauce over the hot spaghettini and garnish each serving with parsley. Serve immediately.
Serves 4.
SWIRLED PUMPKIN AND CARAMEL CHEESECAKE
~Shared by Treva, NC
Crust:
1 & 1/2 cups ground gingersnap cookies
1 & 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling:
4 (8-oz) packages cream cheese, room temperature
1 & 2/3 cups sugar
1 & 1/2 cups canned solid pack pumpkin
9 Tbsp. whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream
Crust:
Preheat oven to 350 degrees. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 & 3/4-inch-high sides.
Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture.
Using tip of knife, swirl caramel sauce into cream cheese mixture.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.
PARMESAN-GLAZED WALNUTS
~Shared by Linda H., Rosharon, TX
1 1/2 C. walnut halves
1 T. margarine or butter, melted
1/4 tsp. salt
1/4 C. grated Parmesan cheese
Preheat oven to 350ºF.
Spread walnuts in ungreased shallow pan. Bake 10 minutes. Mix margarine and salt; toss lightly with walnuts. Sprinkle with cheese; stir. Bake until cheese melts, 3-4 minutes.
Makes about 1 1/4 Cups.
Source: Betty Crocker's "Appetizers", 1989
BIG BOY'S CHICKEN GRAVY
~Shared by Johnny, LA
28 Ounces Chicken broth
1/2 Teaspoon Onion powder
1 Tablespoon Chicken bouillon powder
2/3 Cup Bisquick
In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until if comes to a boil, is smooth and thickened a bit.
Serve at once. Can freeze up to 4 months.
HASH BROWN BAKE
~Shared by Treva, NC
2 lb. frozen hash browns (slightly thawed)
1/2 C. melted butter
1/2 t. salt
1/4 t. pepper
1/2 C. chopped onion
1 can cream of chicken or celery soup
8 oz. sour cream
2 C. shredded Cheddar cheese
3/4 C. crushed potato chips
Combine all except 1/2 C. cheese and potato chips. Place in a 9x13 baking dish. Cover with remaining cheese and potato chips. Bake 1 & 1/4 hours at 350F.
BAKED BANANAS
~Shared by Jim D., WA State
Ingredients:
4 bananas
1/2 cup orange juice
1/4 cup brown sugar
1/2 cup granola type cereal
Preparation:
Do not begin preparation until just before serving.
Preheat oven to 375.
Cut bananas into 1/2 inch thick round pieces. Pour orange juice over bananas and toss to coat (they'll darken if not well coated.) Arrange in oven-proof dish. Sprinkle evenly with brown sugar. Bake 10 minutes. Do not overcook or bananas will get mushy.
Just before serving, sprinkle with granola. I use Great Grains with raisins, nuts, and dates.
WINTERTIME BARBEQUED BEEF
~Shared by Marty B., Tell City, IN
4 lbs. chuck steak or pot roast
2 TBS. vegetable oil
1/4 c. chopped onion
3/4 c. catsup
2 Tbs. brown sugar
1/4 c. water
1 ts. prepared mustard
1 ts. Worcestershire sauce
Brown meat on all sides in oil. Add onion, cook until transparent. In sauce pan, combine remaining ingredients and simmer for 5 minutes. Pour over browned meat in casserole dish. Cover and bake at 350* for1 hour.
Serves 6
PINEAPPLE CREAM MUFFINS
~Shared by Treva, NC
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 (3 1/2 ounce) box instant vanilla pudding
2/3 cup brown sugar
1 egg, beaten
1 cup sour cream (regular or low-fat)
1 (8 ounce) can crushed pineapple, with juice
1/2 cup oil
Heat oven to 425 degrees F. Spray muffin cups with nonstick cooking spray. In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar. In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick.
Bake for 15 minutes.
CHICKEN-RICE CASSEROLE
~Shared by Mary S., Nashville, TN
1/4 cup reduced-fat margarine
1/3 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups skim milk
1 cup chicken broth
2 cups cut-up cooked chicken or turkey (about 10 ounces )
1 1/2 cups cooked white rice
OR
1 1/2 cups cooked wild rice
1/3 cup chopped green bell pepper
1/4 cup slivered almonds
2 tablespoons chopped pimiento
1 (4 ounce) can mushroom stems and pieces -- drained
Parsley -- if desired
Heat oven to 350º. Heat margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or square baking dish, 8 × 8 × 2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley.
SNICKERS FUDGE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Bottom Layer:
1 C. milk chocolate chips -- 6 oz.
1/4 C. butterscotch chips
1/4 C. creamy peanut butter
Filling:
1/4 C. butter
1 C. sugar
1/4 C. evaporated milk
1 1/2 C. marshmallow cream
1/4 C. peanut butter
1 t. vanilla
1 1/2 C. chopped salted peanuts
Caramel Layer:
14 oz. package caramels
1/4 C. whipping cream
Icing:
1 C. milk chocolate chips -- 6 oz
1/4 C. butterscotch chips
1/4 C. creamy peanut butter
Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Refrigerate until set.
For Filling: Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
Carmel Layer: Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.
Yield 8 dozen.
STUFFIN' EGG MUFFIN
~Shared by Treva, NC
Prep Time: 5 min
Total Time: 30 min
Makes: 6 servings, 2 muffins each
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
12 eggs
3 Tbsp. Bacon Bits (real)
1/2 cup KRAFT Shredded Colby & Monterey Jack Cheese
PREHEAT oven to 400°F.
Prepare stuffing mix as directed on package, omitting stand time. Spray muffin cups with cooking spray. Press 1/4 cup stuffing firmly onto bottom and up sides of 12 muffin cups, forming about 1/4-inch rim around top of cup. CRACK 1 egg into each stuffing cup. Sprinkle with bacon bits and cheese. BAKE 20 min. or until yolks are set. Let stand 5 min. before serving.
KRAFT KITCHENS TIPS
Fun Idea Pack these Stuffin' Egg Muffins with a piece of fruit for a great portable breakfast or lunch.
Make Ahead Bake as directed and refrigerate until ready to eat. Wrap in wax paper, then reheat in microwave on HIGH 15 sec.
NUTRITION INFORMATION
Nutrition (per serving) Calories 370 Total fat 22g Saturated fat 7g Cholesterol 435mg Sodium 840mg Carbohydrate 22g Dietary fiber 1g Sugars 2g Protein 20g
Source: Kraft Foods
VEAL STEAK WITH PEACH AND BRANDY SAUCE
~Shared by Larry Holmes, Toronto, Canada
4 veal steaks (6 ounces each)
salt and pepper
2 teaspoons flour
1/3 cup butter
1 ounce brandy
2 peaches
1 dup whipping cream
Season steaks with salt and pepper; dust with flour. in a large skillet over medium heat, melt the butter. Sauté veal steaks for 4 to 5 minutes each side or until pink.
Flambé with the brandy.
In a food processor or blender, puree peaches; add to steak. stir in cream and simmer for 4 to 5 minutes.
Place steaks on plates, cover lightly with sauce and pass remaining sauce in a gravy boat
Serves four.
GOLDEN ARTICHOKE DIP
~Shared by Linda H., Rosharon, TX
1 envelope Lipton Golden Onion Soup Mix
1 can (14 oz.) artichoke hearts, drained and chopped
1 cup Hellmann's Real Mayonnaise
1 container (8oz.) sour cream
1 cup shredded Swiss or mozzarella cheese (about 4 oz.)
Preheat oven to 350°. In 1-quart casserole, combine all ingredients.
Bake 30 minutes or until heated through. Serve with your favorite dippers.
VARIATION: For a Cold Golden Artichoke Dip, omit Swiss cheese. Stir in, if desired, 1/4 cup grated Parmesan cheese. Do not bake.
Also terrific with Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix, Lipton® Recipe Secrets® Onion Soup Mix, or Lipton® Recipe Secrets® Onion Mushroom Soup Mix.
Makes 3 cups
ALMOND BRICKLE COFFEE CAKE
~Shared by Treva, NC
Preparation time: 20 min
Baking time: 35 min
Yield: 8 servings
Coffee Cake Ingredients:
3/4 cup sugar
1/2 cup LAND O LAKES® Butter, softened
2 eggs
2 teaspoons almond extract
1 1/2 cups all-purpose flour
3/4 cup LAND O LAKES® Sour Cream
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
Streusel Ingredients:
1/4 cup chopped dried apricots
1/4 cup sliced almonds
1/4 cup almond toffee bits
Glaze Ingredients:
1/3 cup powdered sugar
1/4 teaspoon almond extract
1 to 2 teaspoons milk
Heat oven to 350°F. Grease and flour 9-inch round cake pan. Set aside.
Combine sugar, butter, eggs and almond extract in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until well mixed.
Spread half of batter into prepared pan; sprinkle apricots over batter. Sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over apricots. Spread remaining batter over streusel filling; sprinkle with remaining almonds and toffee bits. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Stir together all glaze ingredients in small bowl. Drizzle over cooled coffee cake.
Nutrition Facts (1 serving): Calories: 410, Fat: 22g, Cholesterol: 100mg, Sodium: 350mg, Carbohydrates: 47g, Dietary Fiber: 1g, Protein: 6g
Source: Land O Lakes
PALACE PUFF PANCAKE
~Shared by Jim D., WA State
3 tablespoons butter
3 eggs
2 tablespoons sugar
3/4 cup flour
1/2 teaspoon cinnamon
3/4 cup milk
1/2 teaspoon salt
1 apple, thinly sliced
Preparation:
Preheat oven to 400 degrees.
Place 12" skillet in oven. Add butter until butter melts and coats all sides of pan.
In small bowl mix sugar and cinnamon. Toss with apple slices, then arrange slices in skillet. Mix remaining ingredients and pour batter over apples.
Bake uncovered for 25 minutes or until pancake is puffy.
Makes 4 servings.
CHOCOLATE LAYER BARS
~Shared by Mary S., Nashville, TN
INGREDIENTS:
1-1/2 c. finely crushed thin pretzels
3/4 c. (1-1/2 sticks) butter or margarine, melted
1 can (14 oz) sweetened condensed milk (not evaporated)
4 bars (4 oz) Unsweetened Baking Chocolate, broken to pieces
2 c. Campfire miniature marshmallows
1 c. Sweetened Coconut Flakes
1 c. coarsely chopped pecans
4 bars (4 oz) Semi-Sweet Baking Chocolate, broken to pieces
1 Tbsp. shortening
DIRECTIONS:
Heat oven to 350 degrees. Combine pretzels and melted butter in small bowl; press evenly into bottom of 13x9-inch baking pan. Place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. Microwave at HIGH 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred. Pour over pretzel layer in pan. Top with marshmallows, coconut and pecans; press firmly down onto chocolate layer. Bake 25 to 30 minutes or until lightly browned; cool completely in pan on wire rack. Melt semi-sweet chocolate and shortening in small microwave-safe bowl at HIGH for 1 minute or until melted when stirred; drizzle over entire top. Refrigerate 15 minutes or until set. Cut into bars.
SALSA-CHICKEN MAC & CHEESE
~Shared by Treva, NC
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, 1 &1/2 cups each
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. chili powder
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
4 tsp. chopped cilantro
PREPARE Dinner as directed on package. Meanwhile, toss chicken with chili powder. Cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. or until cooked through, stirring frequently.
ADD prepared Dinner to chicken; mix well.
SERVE topped with the remaining ingredients.
Nutrition Bonus:
This family-friendly main dish is full of flavor and provides calcium from KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese and KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese.
Diet Exchange:
3 Starch,4 Meat (L)
Nutrition (per serving)
Calories 450 Total fat 9g Saturated fat 4g Cholesterol 85mg Sodium 1110mg Carbohydrate 51g Dietary fiber 2g Sugars 7g Protein 39g
Source: Kraft Foods
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ANYTIME CRANBERRY RELISH
(diabetic from ADA)
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
12 servings/Serving size: 1/4 cup
1 orange, peeled, quartered, and seeds removed
2 cups fresh cranberries
1 cup diced, unpeeled apple
1 8-oz can crushed, unsweetened pineapple, drained
3 Tbsp sugar
Place the orange in a blender or food processor and process until coarsely ground. Spoon into a medium bowl and set aside.
Repeat with the cranberries. Combine all ingredients in a medium bowl and mix well. Cover and chill 8 hours.
Exchanges Per Serving: Calories -- 37; Calories from Fat -- 1; Total Fat -- 0g; Saturated
Fat -- 0g; Cholesterol 0 mg; Sodium 1 mg; Carbohydrate 10g; Dietary Fiber 1g; Sugars
8g; Protein 0g. Fruit Exchange -- 1/2
NORWEGIAN NUT BREAD
~Shared by Treva, NC
Yield: 12 servings (Makes 2 small loaves, 6 slices each)
Ingredients:
- 1 cup sifted unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chopped almonds, filberts and sunflower seeds
- 1/4 cup non-fat dry milk powder
- 1 cup unsifted whole-wheat flour
- 1/2 cup raisins
- 1 tablespoon grated orange zest
- 1 egg, beaten
- 1 cup buttermilk
- 2 tablespoons walnut oil
Directions:
Preheat oven to 375 degrees F. Coat 2 empty 16-ounce cans with non-stick cooking spray. In a medium-size bowl, combine flour, baking soda, salt, nuts, dry milk, whole-wheat flour, raisins and orange zest.
In a small bowl, combine egg, buttermilk and walnut oil; add to flour mixture and blend well. Spoon batter into cans and bake 50 minutes or until golden. Loosen bread from cans with a small spatula and cool on rack.
Nutritional Information Per Serving (1 slice):
Calories: 151
Cholesterol: 24 mg
Carbohydrate: 23 g
Protein: 5 g
Sodium: 254 mg
Fat: 5 g
Diabetic Exchanges:
1-1/2 Starch/Bread
1/2 Fat
COCKTAIL PARTY MEATBALLS
~Shared by Mary S., Nashville, TN
Yield: 15 servings
Notes: Meatballs are always one of the first things to go at a party, and these will be no exception. To avoid running out, consider doubling the recipe.
INGREDIENTS
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 tablespoon minced garlic
- 1/2 cup Splenda Granular sweetener
- 1/2 cup red wine vinegar
- 1 tablespoon soy sauce
- 2 tablespoons quick-cooking tapioca
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried minced onion
- 3/4 cup water
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1 (2-pound) bag frozen prepared meatballs, thawed
DIRECTIONS
Add all ingredients except the meatballs to the slow cooker crock. Mix well, then add meatballs and stir to coat them with the sauce. Cover and cook on LOW for 4 hours, stirring 2 or 3 times during cooking.
Nutritional Information Per Serving (1/15 of recipe):
Calories: 76, Protein; 3 g, Carbohydrate: 10 g,
Fat: 3 g, Cholesterol: 4 mg, Sodium: 349 mg
Diabetic Exchanges: 1/2 Meat, 2 Vegetable
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
PASTA WITH BUTTERNUT SQUASH AND PARMESAN
~Shared by Maggie, TX
This healthier recipe comes from FoodFit.com and features seasonal butternut squash and bone-strengthening arugula. What better way to incorporate healthful ingredients into your family's diet than in a tasty pasta dish?
This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
12 ounces tagliarini* pasta
1 tablespoon olive oil
1/2 tablespoon butter
1 medium butternut squash, peeled and cut into 1-inch pieces
salt to taste
freshly ground black pepper
1 teaspoon chopped fresh sage
1 tablespoon sherry vinegar
1 cup baby arugula leaves
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped toasted walnuts
Cooking Instructions
1. Bring a large pot of salted water to a boil. Drop in the pasta and cook until it is al dente, about 10 to 12 minutes. Drain.
2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the butternut squash, season with salt and pepper and cook until the squash is just tender, about 7 minutes. Add the chopped sage and vinegar.
3. Add the pasta and arugula and toss with tongs to combine. Divide the pasta among 4 warm serving bowls. Sprinkle with Parmesan cheese and walnuts and serve.
* Tagliarini - A flat, wide pasta similar to fettucine.
Nutrition Facts
Serving Size about 1 1/2 cups
Amount Per Serving
Calories 459
Protein 16 g
Total Carbohydrate 77 g
Dietary Fiber 6 g
Soluble Fiber 1 g
Insoluble Fiber 1 g
Sugar 6 g
Total Fat 10 g
Saturated Fat 3 g
Monounsaturated Fat 4 g
Source: FoodFit.com
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RED ONION CONFIT
~Shared by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 2 teaspoons olive oil
- 1 pound red onion, sliced
- 4 tablespoons balsamic vinegar
- 1 tablespoon orange rind, grated
DIRECTIONS
Heat the olive oil in a large pan over medium heat. Add the red onions. Do not stir. Let the onions turn light brown, then turn and brown on the other side.
When the onions are almost done, add the balsamic vinegar and orange rind. Cook for 2 to 3 minutes, until the liquid is almost gone.
Nutritional Information Per Serving (1/4 cup):
Calories: 36, Fat: less than 1 g, Cholesterol: 0 mg,
Sodium: 2 mg, Carbohydrate: 8 g, Dietary Fiber: 1 g,
Sugars: 6 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable
Source: "Cooking with The Diabetic Chef"
BAKED BLUEFISH
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 pound bluefish fillets
- 1 medium-size red onion, thinly sliced
- 2 teaspoons virgin olive oil
- 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Paprika
- Lemon wedges
DIRECTIONS
Preheat oven to 450 degrees F. Coat a 9-inch baking dish with non-stick cooking spray. Rinse fish and pat dry. Arrange onion in the baking dish and top with fish fillets, skin-side down.
Mix olive oil, minced garlic and parsley together and spread over fish. Sprinkle with salt and pepper and a little paprika.
Bake, uncovered, 18 minutes until fish turns from translucent to opaque. Garnish with lemon wedges.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 254, Cholesterol: 63 mg, Carbohydrate: 3 g,
Protein: 21 g, Sodium: 129 mg, Fat: 17 g
Diabetic Exchanges: 3 Low-fat Meat, 1/2 Vegetable
Source: "Light and Easy Diabetes Cuisine"
WARM ASPARAGUS AND RED PEPPER SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Notes: There are never any leftovers when I make this salad. Serving the vegetables warm or even at room temperature really brings out the bold flavors.
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 1 large red bell pepper, cut into 1/4-inch-thick slices, then cut into bite-sized pieces
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon red wine vinegar
- 1/4 cup shredded or shaved Parmesan cheese
DIRECTIONS
In a large skillet, over medium heat, warm olive oil; add red pepper, asparagus, salt, and pepper. Saute until asparagus is tender but still crisp, about 5 minutes.
Add vinegar to skillet and stir to combine with vegetables. Remove from heat and transfer mixture to a serving dish; cool slightly. Top vegetables with the Parmesan cheese and serve while still warm.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 101, Protein: 4 g, Carbohydrate: 4 g,
Fat: 8 g, Cholesterol: 3 mg, Sodium: 90 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
YUMMY PARMESAN CHICKEN FINGERS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 cup finely crushed soda cracker crumbs (about 16 crackers)
- 1/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried marjoram leaves
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, optional
- 1/4 teaspoon freshly ground black pepper
- 4 skinless, boneless chicken breasts
- 1 egg
- 2 tablespoons margarine or butter
- 1 clove garlic, minced
DIRECTIONS
Preheat oven to 400 degrees F. Line a baking sheet with a greased rack.
In a food processor, combine cracker crumbs, Parmesan cheese, basil, marjoram, paprika, optional salt, and pepper. Process to make fine crumbs. Place in a shallow bowl.
Cut chicken breasts into four strips each. In a bowl, beat egg; add chicken strips. Using a fork, dip chicken strips in crumb mixture until evenly coated. Arrange on greased rack set on a baking sheet.
In small bowl, microwave butter and garlic at High for 45 seconds or until melted. Brush chicken strips with melted butter.
Bake in preheated oven for 15 minutes or until no longer pink in center. (If frozen, bake for up to 25 minutes.)
Nutritional Information Per Serving (1/4 of recipe):
Calories: 236, Carbohydrate: 10 g, Fiber: 1 g,
Protein: 22 g, Fat: 12 g, Sodium: 400 mg, Cholesterol: 114 mg
Diabetic Exchanges: 1/2 Starch, 3 Very Lean Meat, 2 Fat
Source: "America's Everyday Diabetes Cookbook"
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MOO SHU VEGETABLES WITH CHINESE PANCAKES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
6 frozen Chinese pancakes, thawed (or whole wheat crepes)
2 teaspoons roasted sesame seed oil
2 green onions, thinly sliced
2 cups thinly sliced bok choy
1/2 red bell pepper, thinly sliced
1 carrot, thinly sliced
1/2 cup thinly sliced mushrooms
1/2 cup mung bean sprouts
4 ounces reduced-fat tofu, crumbled
2 teaspoons peeled grated fresh ginger
1 garlic clove, minced
1 tablespoon tamari or soy sauce
hoisin sauce (to taste)
Preheat the oven to 325 degrees F. Wrap pancakes in foil and place in oven to warm, about 8 minutes.
Heat sesame oil in a wok or large skillet until very hot. Add green onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to 4 minutes until crisp tender.
Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft. Stir in tamari and extra hoisin sauce.
TO EAT:
Drizzle a spoonful of hoisin sauce across center of pancake. Top with generous helping of vegetables and roll up burrito style.
Servings: 2
CHICKEN SOUP PROVENCAL
~Shared by Mary S., Nashville, TN
2 teaspoons olive oil
1/2 lb uncooked chicken breast strips for stir-fry
1/2 cup sliced leeks
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 can (14 oz) 99% fat-free chicken broth with 33% less sodium
2 oz uncooked angel hair (capellini) pasta, broken
Shredded Parmesan cheese, if desired
In large saucepan, heat oil over medium-high heat until hot. Add chicken and leeks; cook 5 minutes, stirring frequently. Stir in tomatoes and broth. Heat to boiling. Reduce heat; simmer 10 minutes. Add pasta; simmer 3 to 5 minutes or until pasta is tender and chicken is no longer pink in center. Serve with cheese.
CREAMY BANANA LETTUCE SALAD
~Shared by Treva, NC
Salad greens with fruit, nuts and a yummy banana dressing.
SERVINGS 2
PREP 10 min.
TOTAL 10 min.
1 large firm banana, sliced
1/2 teaspoon lemon juice
3 tablespoons mayonnaise
1/2 teaspoon sugar
2 cups torn mixed salad greens
5 fresh strawberries, sliced
1 tablespoon salted peanuts, chopped
Lightly toss banana slices with lemon juice. Place 1/4 cup in a small bowl; mash. Stir in the mayonnaise and sugar. In a salad bowl, combine the greens, strawberries and remaining banana slices; toss. Top with banana dressing; sprinkle with peanuts.
Yield: 2 servings.
NUTRITIONAL INFO Nutritional Analysis: 1-1/2 cups (prepared with fat-free mayonnaise and sugar substitute) equals 124 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 214 mg sodium, 24 g carbohydrate, 4 g fiber, 3 g protein.
Source: Taste of Home
TRIPLE-CORN CHOWDER
~Shared by Mary S., Nashville, TN
Start to Finish: 20 minutes
1 cup loose-pack frozen whole kernel corn
1/4 cup chopped green or sweet red pepper
1/4 cup water
2 tablespoons chopped onion
1 teaspoon instant chicken bouillon granules
Dash pepper
1 cup milk
2 tablespoons yellow cornmeal
1/4 cup chopped sliced dried beef or fully cooked ham
2 tablespoons corn nuts or coarsely broken corn chips (optional)
1. In a medium saucepan stir together the frozen corn, green or sweet red pepper, water, onion, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until the corn is tender. Do not drain.
2. In a small mixing bowl stir together the milk and cornmeal. Stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the dried beef or ham. Heat through.
3. To serve, ladle chowder into individual bowls. If desired, garnish with corn nuts or chips.
Makes 2 side-dish servings.
Menu Idea: With this full-flavored soup, serve pork or chicken sandwiches, and chocolate chunk cookies.
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EASY TACO SOUP
This one is especially for "Mr. Mike" in MI. It is easy to prepare and you can literally have soup in your bowl in 30 minutes (but let it simmer some for the best flavor).
Trey makes this one often and opens the cans while the meat browns, which speeds up the process, too. This freezes really well so you might want to make a double batch so you'll have to cook less. It is so much better the second day. Yummy.
1 lb. ground beef, browned
1 can Rotel brand Tomatoes with green chilies (we use "hot")
1 can stewed Tomatoes, slightly chopped
1 can corn (or hominy)
1 can green beans
1 can chili beans (or pinto)
1 pkg. taco seasoning
1 pkg. dry ranch dressing mix
Combine browned beef and other ingredients in a large pot. Do not drain the cans, just dump their contents into the pot. Bring to a boil, lower heat and simmer 20 minutes.
Serving suggestion: Serve over plain tortilla chips. Top with grated cheese. We just eat it plain with cornbread.
TWO-INGREDIENT PUMPKIN CAKE WITH APPLE CIDER GLAZE
This recipe comes from Noble
Pig, one of my fave food blogs. If you click the link, Cathy shows you, step by step, how to prepare this incredibly easy holiday dessert.
For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree
For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice
Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
Let cool for 5-10 minutes in the pan, then flip onto a platter.
Make the glaze while you're waiting.
Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
Serve warm or room temperature.
BLUE CHEESE-CHIVE DRESSING
Made with yogurt and reduced-fat mayonnaise, this creamy Blue Cheese-Chive Dressing can served over salad or used as a dip.
1 1/2 cup(s) buttermilk
2/3 cup(s) plain thick yogurt, (strained yogurt)
1/2 cup(s) reduced-fat mayonnaise
3 tablespoon(s) fresh chives, snipped
1 1/2 tablespoon(s) fresh lemon juice
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
8 ounce(s) creamy-style Danish blue cheese, crumbled
In a bowl, whisk all ingredients, except blue cheese, until blended. Stir in blue cheese. Refrigerate in an airtight container.
The dressing can be made several days ahead.
Source: Redbook Magazine
HERB AND CHEESE MINI QUICHES
I have a couple of potlucks to attend soon and this will be one of the recipes I will use.
Prep: 1 hr.
Bake: 25 min.
Ingredients
1 cup butter, softened
2 3-ounce packages cream cheese, softened
2 cups all-purpose flour
1/4 cup shredded Asiago cheese (1 ounce)
2 eggs, beaten
1/2 cup half-and-half, light cream, or milk
1/4 cup finely shredded Gouda or Havarti cheese
2 tablespoons pine nuts, toasted and coarsely chopped
1 tablespoon snipped fresh tarragon or 2 teaspoons dried tarragon, crushed
1 tablespoon snipped fresh chives
1/8 teaspoon cracked black pepper
Roasted red pepper, finely chopped
Snipped fresh chives
Directions
1. Preheat oven to 325 degrees F. For pastry, in a large bowl, beat the butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Beat in the flour and Asiago cheese until a soft dough forms. Press 1 rounded teaspoon of the pastry evenly into the bottom and up the side of each of 48 ungreased 1-3/4-inch muffin cups.
2. For filling, in a medium bowl, stir together eggs; half-and-half, light cream, or milk; Gouda or Havarti cheese; pine nuts; tarragon; the 1 tablespoon chives; and the black pepper.
3. Spoon about 1 heaping teaspoon of the filling into each pastry-lined muffin cup. Bake in the preheated oven for 25 to 30 minutes or until a knife inserted in centers comes out clean. Cool slightly in muffin cups. Carefully remove from muffin cups; place on a wire rack or serving platter. Top with chopped roasted red pepper and additional snipped chives. Serve warm.
4. Makes 48 mini quiches
5. To Make Ahead: Prepare, bake, and cool quiches. Place in freezer container, seal and label. Freeze for up to 3 months. To use, thaw in refrigerator overnight. Arrange quiches on baking sheet. Heat in a 325 degree F oven for 10 to 15 minutes or until warm.
Nutrition Facts
Calories 77, Total Fat (g) 6, Saturated Fat (g) 4, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 0, Cholesterol (mg) 25, Sodium (mg) 53, Carbohydrate (g) 4, Total Sugar (g) 0, Fiber (g) 0, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 2, Iron (DV%) 2
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens Magazine
CONFETTI RICE WITH CREAMED CHICKEN
Confetti Rice:
3 c. cooked rice
1 c. shredded Swiss cheese
1/2 c. chopped pimiento
1 tsp. salt
3 eggs, beaten
1 1/2 c. milk
Creamed Chicken:
2 Tbsp. margarine
2 c. milk
3 Tbsp. all-purpose flour
1/2 tsp. salt
3 c. cubed, cooked chicken**
paprika to taste (if desired)
Rice: Combine all ingredients. Spoon into a buttered baking dish. Bake 1 hour at 325 degrees. Serve with Creamed Chicken.
Chicken: Melt margarine in pan; add flour, stirring until smooth. Cook 1 minute. Gradually add milk. Cook over medium heat, stirring until thickened. Stir in salt. Add chicken; heat together. Sprinkle chicken with paprika.
Cut rice into 4-inch squares. Spoon creamed chicken over squares. Serve.
**Ham, pork or beef may be substituted for chicken, if desired.
CRAB ENCHILADAS
8 to 12 corn tortillas
oil
1 c. whipping cream*
1 c. sliced green onions
1 (3 oz.) pkg. cream cheese, cubed
2 (6 oz.) pkg. frozen crab or
2 (6 oz.) cans crab, rinsed and drained**
4 oz. diced green chilies
1 (10 oz.) can enchilada sauce
1/2 c. shredded Jack cheese
*Can use evaporated milk instead of cream.
**Can use imitation crab you find in freezer sections (less expensive, tastes the same).
Dip tortillas, one at a time, in hot oil in skillet for 2 to 3 seconds. Drain on paper towels. Transfer tortillas to large shallow dish and add cream or milk. (Do this just before rolling them, because they get too mushy and break apart if you leave them too long.) Saute onions, add crab, chilies and cream cheese and stir until cheese melts and mixture is blended. Remove tortillas from cream. Place crab mixture down center and roll up. Place in shallow baking dish. Pour remaining cream over top. Cover with foil; bake at 350 degrees for 15 minutes. Remove foil; sprinkle on Jack cheese. Bake 5 minutes. Bring enchilada sauce to boil. Pour over enchiladas.
Can garnish with sour cream and serve with green chili salsa and refried beans.
Serves 4 to 5.
FRESH HERB BATTER BREAD
Low-Fat
Prep: 10 min; Rise: 40 min; Bake: 45 min; 1 loaf, 20 slices
This one comes from just about the most reliable cookbook I own (nothing I've prepared from it has failed to please).
3 cups all-purpose* flour
1 tablespoon sugar
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 tsp)
1 1/4 cups very warm water (120 to 130F)
2 tablespoons chopped fresh parsley
2 tablespoons shortening
1 1/2 teaspoons chopped fresh or 1/2 tsp dried rosemary leaves
1/2 teaspoon chopped fresh or 1/4 tsp dried thyme leaves
Butter or stick margarine, softened, if desired
1. Grease bottom and sides of loaf pan, 8 1/2 X 4 1/2 X 2 1/2 or 9 X 5 X 3 inches, with shortening.
2. Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. Add water, parsley, shortening, rosemary and thyme. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour until smooth.
3. Spread batter evenly in pan and pat into shape with floured hands. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 40 minutes or until double.
4. Heat oven to 375°.
5. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. Immediately remove from pan to wire rack. Brush top of loaf with butter; sprinkle with additional chopped fresh herbs if desired. Cool.
*If using self-rising flour, omit salt.
NUTRITION FACTS: 1 Slice Calories 75 (Calories from Fat 10); Fat 1g (Saturated 2g); Cholesterol 0mg; Sodium 120mg; Carbohydrate 15g (Dietary Fiber 1g); Protein 2g
% DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%
DIET EXCHANGES: 1 Starch
Source: Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 10th Edition.
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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