Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I was all happy about the cool weather finally being here. I love cool, even cold, weather. I don't care for snow and sleet or anything that makes driving hazardous, but I love cool temperatures. I chuckle when I think of the trip some of us made together, known as the
Great Northern Escape (GNE). All the lovely women that met Angela and me in Michigan were from the north. It got a little chilly, mostly windy, and I was in seventh heaven! My sweet gal pals were running for their sweaters, vests, and coats. Not me... I was so happy to be cool. It wasn't until I got home and we had 80-degree temps, then 40-degree
temperatures, soon followed by 90's did I get sick. I still believe I got mine from a blasted scout
troop that toured our police department facilities, many of whom were coughing and sneezing all over the place. Of course, when those little hands are extended toward you for a shake, you gotta do what you gotta do. Argh!
I've received some wonderful feedback on the theme issue posted Sunday. We'll post the remaining recipes in this coming Sunday's issue. Don't forget, the theme issues are all gathered on one page of the web site which is there for you when you plan your meals:
http://www.a2zrecipes.net/Theme.html. In particular, there are some we've had that honed in on holiday cooking. I selected a few for you here, just in case you're making your shopping list for Thanksgiving dinner:
The newest Monthly Theme topic is Winter Favorites. Angela and I prepared one of our favorite winter recipes Monday. We made a huge pot of Taco Soup for a co-worker of mine who was celebrating her birthday. My sergeant ate 5 bowls of it! Trey and I will be fixing chili tonight, another cold-weather staple around here (only thing is... it's not cold, darn it.
We're expecting 80- and 90-degree temps today!) Please visit the Monthly Theme-Recipe Submission section of today's issue to read all about the current theme topic and for the email link to use in sending in your theme and regular recipe submissions.
I am very pleased with the recipes and other goodies that your fellow readers have
shared in today's issue. I know you will be glad you stopped by (many are perfect for your holiday menus!). It may appear that I'm picking on a particular company in the issue, but it just so happened that a few folks sent me interesting or funny items at the same time about the same store. Oh, boy... won't Sam Walton roll over after this. Please join me in thanking our contributing friends:
Treva, Knoxville, TN
Jean, OH
Mary H., Montreal, Canada
Jim, WA State
Rusty, FL
Pat, Minden, NV
Chris M., NM
Tracey L., Newmarket, Ontario, Canada
Marilyn, Canton, OH
Larry Holmes, Toronto, Canada
Johnny, LA
Jean, Syracuse, NY
Leasa, IA
Barbara, Chula Vista, CA
Marty B., Tell City, IN
Linda H., Rosharon, TX
Luanne, FL
Mary S., Nashville, TN
Beverley, Montreal, Canada
We'll see you here again with our remaining recipes in our Monthly Theme issue on Sunday, God willing.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
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, ten 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. I hope that you will print this information in A2Z, as your readers would no doubt love to participate and improve their vocabularies 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!
Food For Thought
Shared by Treva, Knoxville, TN
There is nothing wrong with people possessing riches. The wrong comes when riches possess people.
~ Billy Graham
Ramblings
I do not find a name for this, nor a writer. Very nice to share...
Shared by Jean, OH
I may never see tomorrow
There's no written guarantee,
And things that happened yesterday
Belong to History.
I cannot predict the future,
I cannot change the past.
I have just the present moment,
I must treat it as my last.
I must use the moment wisely,
For it soon will pass away,
And be lost to me forever
As part of yesterday.
I must exercise compassion.
Help the fallen to their feet,
Be a friend unto the friendless,
Make an empty life complete.
The unkind things I did today
May never be undone.
Any friendships that I fail to win
May never more be won.
I may not have another chance
On bended knee to pray,
And I thank God with a humble heart
For giving me this day.
~Author unknown
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!
Did You Know?
HOW BIG IS WAL-MART?
Shared by Jim, WA State
1. At Wal-Mart, Americans spend $36,000,000 every hour of every day.
2. This works out t o $20,928 profit every minute!
3. Wal-Mart will sell more from January 1 to St. Patrick's Day (March 17th) than Target sells all year.
4. Wal-Mart is bigger than Home Depot + Kroger + Target + Sears + Costco + K-Mart combined.
5. Wal-Mart employs 1.6 million people and is the largest private employer.
6. Wal-Mart is the largest company in the history of the World.
7. Wal-Mart now sells more food than Kroger & Safeway combined, and keep in mind they did this in only 15 years.
8. During this same period, 31 Supermarket chains sought bankruptcy (including Winn-Dixie).
9. Wal-Mart now sells more food than any other store in the world.
10.Wal-Mart has approx 3,900 stores in the USA of which 1,906 are SuperCenters; this is 1,000 more than it had 5 years ago.
11. This year, 7.2 billion different purchasing experiences will occur at a Wal-Mart store. (Earth's population is approximately 6.5 billion.)
12. 90% of all Americans live within 15 miles of a Wal-Mart.
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!
With winter here and cooler temperatures (for most of us) our cooking trends tend to change. We reach into the recipe box for recipes to make stick-to-your-ribs dinners and meals that fill the house with wonderful aromas. It could be a hearty stew, a cheesy casserole, or a cobbler that warms the heart and tummies of family and friends. Our family enjoys a pot of chili, homemade enchiladas, beef tips and rice, and so many other meals that mean winter has finally made its way to us. Please share your recipes that you enjoy preparing that remind you of winter.
Won't you join in the fun by sharing your own recipes for Winter Favorites? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Winter Favorites recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Winter Favorites. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Winter Favorites
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Winter Favorites.
Please use this email link for all other items for posting: A to Z Recipes.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
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Your Name (first name required)
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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
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 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
30th Bill R. in Madison, Wisconsin
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
Keep in mind this actually really did happen!!!!
Shared by Rusty, FL
This is someone who was moving from an insurance claims office.
Okay so this is how I imagine this conversation went:
Walmart Employee: “Hello ‘dis Walmarts, how can I help you?”
Customer: “ I would like to order a cake for a going away party this week.”
Walmart Employee: “What you want on the cake?”
Customer: “Best Wishes Suzanne” and underneath that “We will miss you”.
The Blonde and the Cat
Shared by Pat, Minden, NV
A blonde was weed-eating her yard and accidentally cut off the tail of her cat which was hiding in the grass.
She rushed her cat, along with the tail over to WALMART!
Why WALMART???
HELLOOOOO!
WALMART is the largest retailer in the world!!!
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!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
NEW MEXICO
CLEM'S GREEN CHILE APPLE PIE
~Submitted by Chris M., NM
Clem is a friend (male) of ours here in Alamogordo who gave me this recipe several years ago when he was still competing in the CASI chili
cook-offs. Everyone who tries this pie says this is the best!
Prepare your favorite recipe of pastry dough, enough for 2 crusts. Divide it in 2 balls and wrap each ball separately in wax paper.
6 green Hatch, NM chiles, roasted, peeled, seeded and chopped OR 1 (4 oz.) can, drained
6 – 8 medium size tart apples, peeled and quartered, cored and cut in ½” thick slices
3/4 c. sugar
2 tbl. flour
1 tsp. grated lemon peel
1 tsp. nutmeg
1/2 tsp. cinnamon
1 ½ tbl. butter
Toss apples with sugar, flour, lemon peel, nutmeg, cinnamon and chiles. Set aside. Place oven rack at it’s lowest position and heat oven to 425ºF. Roll out ½ pastry dough and gently fit into pie plate; trim edges, leaving a 1” overhang. Spoon filling into lined plate. Dot with butter. Roll out remaining dough. Moisten edges of bottom crust with water. Place together to seal; flute or crimp edge. Brush top crust with a mixture of egg and water. Cut leaves or little apples with remaining dough and decorate top of piecrust. Bake 40 to 50 minutes or until apples are tender and crust is golden brown. If crust browns too much near end of baking time, cover loosely with foil. Serve warm or at room temperature.
Makes 1 pie or 8 servings.
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Recipe Favorites
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
1 (16 oz) can pinto beans, drained and rinsed
1 (8oz) can pork & beans
1/2 lb lean ground beef
1 tsp dried minced onion
1 cup frozen corn
1 (4 oz) jar green chilies
1/4 cup ketchup
2 tbsp packed dark brown sugar
1/4 tsp dried mustard
1/2 tsp Worcestershire sauce
1 cup crushed tortilla chips
In large skillet, brown ground beef, drain excess fat.
Stir in remaining ingredients except tortilla chips and mix well.
Pour into ungreased 1 qt casserole.
Cover & bake at 350F for 30 minutes.
Before serving sprinkle chips on top of casserole.
STUFFING BUNS
~Submitted by Tracey L., Newmarket, Ontario, Canada
Hi Maggie and fellow a2zer's! The weather has just now started to turn a bit colder. At least it stayed pleasant for the kiddies for Hallowe'en! I much prefer that to fitting a costume over a snowsuit, ya know what I mean?! Anyway, I thought this recipe sounded just wonderful, and with the United States soon to celebrate Thanksgiving, quite fitting. I can't wait to try them out. I think I'll do just that this weekend. I have some lovely chicken I want to do something wonderful with, and I bet these buns would go just nicely. Take care all, and Maggie, I'm glad everyone is home, safe and sound, and that you all had such a wonderful time up here in my neck of the woods. I'm just terribly disappointed that I was unable to meet up with you all. Next time, for sure!
Serve these as a dinner roll; a sandwich roll (they make great turkey sandwiches); or cut them up to use as the base for your stuffing.
1 1/4 cups (10 ounces) lukewarm water
1/4 cup (1 3/4 ounces) vegetable oil
2 cups (8 1/2 ounces) unbleached all-purpose flour
1 cup (4 1/4 ounces) white whole wheat flour, organic preferred
1/2 cup (2 3/4 ounces) blended grains of your choice
*1/4 cup (1 1/4 ounces) midget sunflower seeds + 1/4 cup (1 1/4 ounces) toasted sesame seeds, if desired.*
2 1/2 teaspoons turkey seasoning or ground sage
1 1/4 teaspoons salt
1 tablespoon sugar
1/4 cup (1 5/8 ounces) potato flour or 1/2 cup dry potato flakes
1/4 cup (1 1/2 ounces) nonfat dry milk
2 1/2 teaspoons instant yeast
Combine all the ingredients, and mix and knead them—by hand, mixer, or bread machine—till cohesive and fairly smooth (considering the seeds). Allow the dough to rise, covered, for 60 to 90 minutes, till it’s noticeably puffy.
Transfer the dough to a lightly greased surface, and divide it into 16 pieces. Round each piece into a smooth ball. Place the shaped buns about 1" apart in a 9" x 13" pan, two 9" round pans, 11" x 11" pan, or equivalent. Cover the pan, and let the rolls rise for 1 hour, or until they’re touching one another and starting to fill the pan. Towards the end of the rising time, preheat the oven to 350°F.
Bake the rolls for 30 to 35 minutes, until they’re golden brown on top. Remove them from the oven, and brush with melted butter, if desired; this will keep their crust soft. Serve warm, or at room temperature.
Yield: 16 buns.
APPLE CRANBERRY CRUMBLE
~Submitted by Marilyn, Canton, OH
A classic fall/winter dessert…delicious for a family meal and elegant enough for a sit down dinner when company arrives.
1 cup granulated sugar, divided
3 Tbsp. cornstarch or arrowroot
12 ounces fresh or frozen cranberries
3 firm, tart apples, peeled, cored and cut into 1/2 inch chunks
1/2 cup apple juice
2 teaspoons vanilla
1 1/2 teaspoons finely grated lemon zest
1/8 teaspoon freshly ground black pepper
1/2 cup rolled oats (not quick oats)
6 Tbsp. firmly packed light brown sugar
6 Tbsp. unbleached, all purpose flour or whole wheat flour
2 Tbsp. toasted and coarsely chopped pecans
3 1/2 Tbsp. unsalted butter, cut into pieces
Heat oven to 375F. Lightly grease a 9” round baking dish with at least 2” sides.
In a small bowl, stir together 1/2 cup of the sugar and cornstarch/arrowroot.
In a medium saucepan, stir together the cranberries and remaining sugar.
Cook, stirring frequently, over medium heat until the sugar dissolves and cranberries pop slightly.
Stir in cornstarch mixture; bring to a boil and cook, stirring, until mixture is slightly thickened.
Remove from heat and stir in the apples, juice, vanilla, zest and pepper.
Spoon the apple mixture into the prepared dish.
In a medium bowl, stir together the oats, brown sugar, flour, and pecans.
With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs.
Sprinkle crumbs over the apple mixture, place the baking dish atop a baking sheet (unless you actually enjoy cleaning your oven!), and bake for 25 minutes or until the filling is bubbly and the topping is golden brown.
Serves 6+.
PUMPKIN STREUSEL CAKE
~Submitted by Pat, Minden, NV
I made this cake for my family this weekend and they loved it!
Streusel
1 cup packed brown sugar
2 teaspoons ground cinnamon
1/3 cup butter or margarine, softened
1 cup chopped nuts
1 can (16 ounces) solid-pack pumpkin
3 eggs
1/4 cup (1/2 stick) butter or margarine, softened
1. Preheat oven to 350 degrees
2. For streusel, combine brown sugar and cinnamon in small bowl. Cut in 1/3 cup butter with pastry blender or 2 knives. Stir in nuts; set aside.
3. For cake, combine cake mix, pumpkin, eggs and 1.4 cup butter in large mixing bowl. Beat at medium speed with electric mixer 2 minutes. Spread half of batter into ungreased 13x9x2-inch pan. Sprinkle half of streusel over batter. Spread remaining batter over streusel. Top with remaining streusel. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean.
Makes 12 to 16 servings
Tip: Serve warm as a coffeecake, or cool to serve as a dessert topped with whipped topping.
Prep: 50 min.
Bake: 45 min.
Cool: 1 hour 45 min.
Stand: 1 hour 45 min.
1/3 cup butter
1/4 cup packed brown sugar
1 cup all-purpose flour
3 8-ounce packages cream cheese, softened
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 15-ounce can pumpkin
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
1 8-ounce carton dairy sour cream
1 tablespoon granulated sugar
Pecan halves (optional)
1/2 cup granulated sugar
1/2 cup chopped pecans
1. For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.
2. For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.
3. Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
4. For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.
5. Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.
6. In a small bowl combine sour cream and granulated sugar . Spread over top of cheesecake.
7. Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.
8. Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired.
Makes 12 to 16 servings.
*Note: Be extremely careful when working with the hot sugar mixture for the Pecan-Praline Pieces and Powder. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.
SHEPHERD’S PIE
(A traditional British dish)
~Submitted by Larry Holmes, Toronto, Canada
1 pound potatoes, peeled and cut into 1-inch chunks
2 tablespoons butter
3 to 4 tablespoons milk
salt and pepper to taste
1 tablespoon vegetable oil
2 small onions, finely chopped
1 garlic clove, crushed
1 pound lamb, cut into 1/2-inch pieces, OR leftover cooked lamb, ground
1/2 cup lamb or beef stock
1/4 cup peeled, seeded tomatoes, finely chopped
1 teaspoon tomato paste
1 tablespoons finely chopped fresh mint
Place potatoes in a large saucepan. Add enough water to cover. Over high heat, bring water to a boil. Reduce the heat, cover, and simmer for 15 to 20 minutes, or until potatoes are tender. Drain the potatoes and set aside.
In a separate pan, melt the butter over medium heat. Add 3 tablespoons milk and heat through.
In a large bowl, using an electric mixer or a potato masher, beat the potatoes and the butter mixture until smooth. (Add the remaining tablespoon of milk, if necessary, to lighten the potatoes.) Season to taste with salt and pepper and set aside.
Preheat the oven to 425 degrees F. Lightly butter a 9-inch pie place.
In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and cook for 5 to 7 minutes, or until they are softened.
Add the lamb and cook until browned. Stir in the stock, tomatoes, tomato paste, mint, salt and pepper. Transfer the lamb mixture to the prepared plat. Cover the pie with any even layer of mashed potatoes. Score the potatoes with a fork. Bake the pie for 20 to 25 minutes or until the filling is bubbling and the potatoes are lightly browned on top.
Makes 6 servings.
Note: You can use another type of meat or poultry, if you like.
PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING
~Submitted by Johnny, LA
Serves 8-10
8 ounces unsalted butter
1 cup firmly packed brown sugar
2 cups cranberries
4 ounces coarsely chopped pecans, toasted
2 large eggs
1 cup pumpkin puree
6 tablespoons vegetable oil
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Preheat oven to 350 degrees F. Line the bottom of a 9-inch square pan with parchment paper.
Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth.
Pour the brown sugar mixture in the prepared pan.
In a medium bowl, combine the cranberries and pecans. Place them in the pan over the brown sugar mixture.
In a large bowl, whisk the eggs, pumpkin puree and oil. In another bowl, sift the flour, sugar, baking powder, cinnamon and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread into the pan.
Bake until a skewer inserted into the middle comes out clean, about 35 minutes. Let cool for 10 minutes on a wire rack. Place a large platter on top of the cake. Invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.
Let cool before serving. This cake can be made one day in advance, wrapped in plastic wrap and stored at room temperature.
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Place in bread machine pan in order given:
1 cup plus 2 tablespoons hot tap water
1/4 cup oil
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon bread machine yeast
1/2 teaspoon salt
Put on dough cycle. When done put on floured surface. Let stand 15 minutes. Knead 3 or 4 times shape and put into loaf pan (butter top if you like). Let rise 40 minutes to 1 hour.
Bake in 350 to 375 degrees F oven for 30 to 35 minutes. (Butter top if you like.) Can make dinner rolls or if used for sweet rolls add more sugar and use melted butter instead of oil.
RUSTY-BURGERS
~Submitted by Larry Holmes, Toronto, Canada
Burgers prepared by Rusty Staub, former major-league baseball player, broadcaster, and owner of his own restaurant: Rusty Staub’s on 5th at 47th Street in New York City.
1 tablespoon olive oil
1 large Spanish onion, finely chopped
1 large green bell pepper, seeded and finely chopped
2 pounds ground sirloin
8 fresh basil leaves, finely chopped
1 large egg, lightly beaten
1/2 cup[ breadcrumbs
salt and pepper to taste
In a large skillet, heat the oil over medium-high heat. Cook the onion and pepper for 10 to 12 minutes, or until softened but not browned.
In a large bowl, stir together the beef and cooked vegetable mixture, Stir in the remaining ingredients until combined. Form the mixture into patties and grill or broil as desired.
Makes 6 to 8 servings.
Serve Rusty-Burgers on a bun with lettuce, tomato, and guacamole for a completely all-American experience.
FLAKY DINNER ROLLS
~Submitted by Treva, Knoxville, TN
12 servings (serving size: 1 roll)
These superlative rolls derive their texture and beautiful shape from employing a simple folding technique and allowing them to rise just once.
3 tablespoons sugar
One package dry yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (100 degrees F to 110degrees F)
3 cups all-purpose flour (about 13 1/2 ounces), divided
3/4 teaspoon salt
3 tablespoons butter, softened
Cooking spray
Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.
Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85 degrees F), free from drafts, 45 minutes or until doubled in size.
Preheat oven to 375 degrees F.
Bake dough at 375 degrees F for 20 minutes or until golden brown.
Remove from pan, and cool for 5 minutes on a wire rack.
This one is just for our Pammie, who likes her wine..tee hee. A recipe from one of the cookbooks I got at an auction, "Greatest Hits of Siouxland Cooking"
16 oz cranberry juice
1 - 6 oz can frozen orange juice
2 C water
1 T sugar (sub Splenda)
1/4 t allspice
1/2 - 1 bottle white wine
Mandarin oranges to garnish
Combine cranberry juice, orange juice concentrate, water, sugar and allspice in med saucepan. Heat to simmer, DO NOT BOIL! Simmer about 5 mins, then add white wine. Cool slightly. Pour into serving glasses, garnish with Mandarin oranges.
APPLEBEE'S PICO DE GALLO
~Submitted by Barbara, Chula Vista, CA
Notes: This is a great summer relish to serve with chips, or even on a hamburger.
Ingredients:
3 large tomatoes diced
1 large onion diced
2 Tbsp. diced Jalapenos
1/2 cup fresh cilantro (diced)
2 tsp. Salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 Tbsp. olive oil
1 Tbsp. white vinegar
Preparation Instructions:
Mix all ingredients together in large container until well blended. Allow to sit for at least 6 hours, it is better if allowed to sit overnight.
SEAFOOD SALAD
~Submitted by Marty B., Tell City, IN
1 8 oz. package Crab Delights
1/2 c. mayo
2 stalks celery, chopped
3 Tbs. finely chopped onions
Combine all ingredients and serve on a bed of lettuce.
SWEET POTATOES AND APPLES
~Submitted by Linda H., Rosharon, TX
4-5 lg. Sweet potatoes, peeled and thinly sliced
2-3 tart baking apples (Granny Smith)
Brown sugar
Cinnamon
Nutmeg
1 stick of butter
Layer potatoes, then apples; add brown sugar, cinnamon and nutmeg. Repeat layers and top with pats of butter. Bake at 350 degrees until potatoes are soft.
STAINED GLASS JELL-O TORTE
~Submitted by Treva, Knoxville, TN
1 package lemon or orange Jell-O
1 package lime Jell-O
1 package cherry, raspberry, or strawberry Jell-O
Filling:
1 package unflavored gelatin
1/4 cup cold water
1 cup hot pineapple juice
2 cups whipping cream
1/2 cup sugar
1 teaspoon vanilla
Crust:
2 dozen graham crackers
1/2 cup soft margarine
1/2 cup sugar
For Jell-O: Make the three kinds of Jell-O, dissolving each in 1 and 1/2 cups hot water. Set into separate square or cake pans, for thin layer of
Jell-O and chill until firm, or overnight.
For Crust: Crush graham crackers. Mix with butter and sugar. Line a spring-form pan or pie dish with mixture. Set aside some of the crumb mixture, this will later be used as a topping. Place the graham crumb base in the fridge so that it starts to harden.
For Filling: Soften unflavored gelatin in cold water; dissolve in hot pineapple juice. Whip cream, adding sugar and vanilla when almost whipped, while pineapple-gelatin mixture is cooling. When cool, fold into whipped cream.
Cut flavored Jell-O into small 1/2 inch cubes; fold into filling. Pour into pan over crust and sprinkle with remaining crust mixture. Chill six to eight hours or overnight.
Yield: Approx 16 Servings
SPICY CHICKEN ALFREDO
~Submitted by Luanne, FL
This is quick, very good and filling. I think you could use evaporated milk also in place of the cream. This could be halved for two. but leftovers heat very well. Cook once, eat twice !!
Ingredients
2 tablespoons butter or margarine
1 teaspoon minced garlic
12 ounces boneless, skinless, chicken breasts, cubed
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon freshly ground black pepper
1/4 teaspoon white pepper
Pinch ground red pepper
1/3 cup chopped green onions
1 cup heavy or whipping cream ( I used half & half )
12 ounces dried thin spaghetti, cooked according to package directions
2 tablespoons chopped fresh parsley
Freshly grated Parmesan cheese
1/4 teaspoon onion powder
Directions
1. Melt butter in large skillet over medium-high heat. Add garlic and cook 30 seconds. Stir in chicken, salt, thyme, onion powder, sage, and peppers; cook until lightly browned, about 3 minutes. Stir in green onions; cook 1 minute more. Gradually add cream. Increase heat to high and boil until slightly thickened, about 2 minutes.
2. Combine chicken mixture, hot pasta, and parsley in serving bowl; toss to mix. Serve with Parmesan cheese.
Makes 4 servings.
SPICY NUTMEG CARROTS
~Submitted by Mary S., Nashville, TN
You won't have to coax your family to "eat all your carrots" anymore. Just pour this delicious spicy nutmeg butter over them and watch them disappear!
If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step 3. If your chops are closer to 1 inch thick, you may need to increase the simmering time in step 2. (I "love" America's Test Kitchen and their recipes have never disappointed me even once! ~Bev)
INGREDIENTS
1 teaspoon sesame seeds
Glaze
1/2 cup rice vinegar , plus an additional 2 teaspoons
1/3 cup light brown sugar
3 tablespoons orange juice
2 tablespoons Dijon mustard
3 tablespoons mirin
1 tablespoons soy sauce
1 teaspoon finely grated fresh ginger
Chops
4 boneless, center-cut pork loin chops, 5 to 7 ounces each, 1/2 to 3/4 inch thick
Table salt and ground black pepper
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
1. Toast sesame seeds in small dry skillet over medium heat, stirring frequently, until lightly browned and fragrant, 3 to 5 minutes, set aside in small bowl. Combine all glaze ingredients except 2 teaspoons rice vinegar in medium bowl; mix thoroughly and set aside. Trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.
2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops; see note above.) Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.
3. When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Add remaining rice vinegar and return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Garnish chops with reserved sesame seeds and sesame oil. Serve immediately.
1 1/4 C butter
2/3 C sugar
1 egg
1 C milk
2 1/2 C flour
3 tsp. baking powder
1/2 tsp. salt
4 C peeled, sliced apples
1/3 C brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
whipped cream or ice cream for garnish
Serves 8
Preheat oven to 350° F.
Combine flour, baking powder and salt, set aside.
Butter a 9" square baking dish. Place sliced apples in buttered baking dish and sprinkle with a mixture of brown sugar, cinnamon and nutmeg.
Cream butter and sugar until fluffy. Mix in egg. Add flour mixture, alternating with milk, beginning and ending with flour mixture to make a stiff batter. Spread batter evenly over apples (see photo) and bake for about 50 minutes or until golden brown. Cool for at least ten minutes before serving.
You can serve this dish right out of the pan, or invert it onto a serving plate like an upside-down cake, warm or at room temperature. Top with whipped cream or ice cream.
SALSA CHICKEN BAKE
~Submitted by Treva, Knoxville, TN
4 skinless, boneless chicken breast halves
Taco seasoning to your taste
1 cup chunky salsa (your favorite brand)
1 cup shredded Cheddar cheese
2 tablespoons sour cream
Preheat oven to 375 degrees. Place chicken breasts in a lightly greased 9 x 13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake at 375 degrees for 25 to 35 mins, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 mins, or until cheese is melted and bubbly. Top with sour cream and serve immediately.
Yield: 4 Servings
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Heart Healthy
SIMPLY BAKED SPAGHETTI SQUASH
~Submitted by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 2-1/4 to 2-1/2 pound spaghetti squash
- 2 tablespoons margarine or butter
- 1-1/2 tablespoons honey
DIRECTIONS
Preheat oven to 375 degrees F.
Rinse the squash, cut it in half lengthwise and scoop out the seeds. Coat a large baking sheet with cooking spray and lay the squash halves, cut side down, on the sheet. Bake for about 45 minutes, until the squash can be easily pierced with a fork.
Place the margarine or butter and honey in a microwave safe dish, cover loosely, and microwave at high power for about
30 seconds, until the margarine or butter is melted.
Cut each squash half into quarters and use a fork to fluff the center of each piece of squash slightly. Stir the honey mixture and drizzle about 1-1/4 teaspoons of the mixture over each piece of squash. Serve hot.
- 1 cup pitted dates, coarsely chopped
- 2 cups ripe bananas, peeled and coarsely chopped
- 1 large egg
- 1/2 cup skim milk
- 1-3/4 cups self-rising flour
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
DIRECTIONS:
Preheat the oven to 350 degrees F.
Lightly grease and line an 8 x 4 inch loaf pan with parchment paper.
Put the chopped dates, bananas, egg and milk into a blender or food processor and process for a minute or two until the mixture is smooth.
Sift the flour, salt, cinnamon and ginger into a mixing bowl, then add the fruit mixture and stir by hand until thoroughly blended.
Turn the mixture into the prepared pan and bake in the center of the oven for about 30 minutes. If the loaf is fairly brown on the top, turn the heat down to 325 degrees F. If not, leave it as it is, and bake for a further 25-30 minutes, or until a skewer inserted into the center comes out clean.
Leave the loaf to cool in the pan for 10 minutes, then turn it out and leave it to cool completely on a wire rack.
Nutritional Information Per Serving (1/15 of recipe):
Calories: 126
Protein: 3 g
Fat: 1 g
Saturated Fat: 0 g
Carbohydrate: 29 g
Fiber: 2 g
Cholesterol: 15 mg
Sodium: 131 mg
Diabetic Exchanges:
1 Starch
2/3 Fruit
TUNA NOODLE CASSEROLE
~Submitted by Maggie, TX
Casseroles became popular during the Great Depression because they were economical. Their appeal continued into the 1940s because they were convenient. With more women working outside the home during World War II, a one-dish meal that could be prepared ahead of time and reheated for supper was indeed a blessing.
8 ounces no-yolk noodles
1 tablespoon butter or margarine
4 ounces mushrooms, thinly sliced
1 can (10-3/4 ounces) fat-free, reduced-sodium condensed cream of mushroom soup
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
8 ounces fat-free plain yogurt
1/2 cup sliced scallions
1/2 teaspoon ground black pepper
1/4 teaspoon celery seeds
1/4 teaspoon crushed red-pepper flakes
1 package (16 ounces) frozen broccoli florets, thawed
1 can (12 ounces) water-packed chunk light tuna, rinsed, drained, and flaked
1/2 cup crushed reduced-fat snack crackers
1/4 cup (1 ounce) grated Parmesan cheese
1. Preheat the oven to 350 F. Coat a 2-1/2 quart or 13" x 9" baking dish with nonstick spray. Set aside.
2. In a large covered pot, bring water to a boil over high heat. Add the noodles and cook according to the package directions. Set aside.
3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the mushrooms and cook, stirring frequently, for about 4 minutes, or until tender. Add the soup, Monterey Jack, yogurt, scallions, black pepper, celery seeds, and red-pepper flakes. Mix well. Add the broccoli, tuna, and noodles. Fold to coat with the sauce. Spoon into the prepared baking dish.
4. In a small bowl, combine the crackers and Parmesan. Sprinkle evenly over the noodle mixture. Bake for 30 to 35 minutes, or until bubbly and lightly browned.
Homestyle Makeover
BEFORE: Each serving contains: 1,038 calories; 41 g. fat
AFTER: Each serving contains: 622 calories; 14 g. fat
Makes 6 servings
Per serving: 622 calories, 947 mg. sodium, 14 g. fat, 76 g. carbohydrates, 52 mg. cholesterol, 47 g. protein
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Diabetic Choices
STEAMED ASPARAGUS
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
Serving size: 4 ounces Asparagus or 1/4 of recipe
INGREDIENTS
- 1 pound asparagus
DIRECTIONS
Try to select medium-size asparagus. Break off tough ends and discard. Wash stalks in cold water.
Place a skillet of water over high heat and bring to a boil. Add asparagus. Boil for 5 to 8 minutes, or until tender, depending on the thickness of spears.
Remove asparagus with tongs and drain. Serve immediately, at room temperature, or very slightly cooled.
1 cup nonfat dry milk powder
1/3 cup cocoa
2 Tbsp. paraffin wax
1/2 cup water
1 Tbsp. liquid shortening
1 Tbsp. liquid sugar replacement
Combine milk powder, cocoa and wax in food processor or blender; blend to soft powder.
Pour into top of double boiler and add water, stirring to blend. Add liquid shortening.
Place over hot (not boiling) water, and cook and stir until wax pieces are completely
dissolved and mixture is thick, smooth and creamy.
Remove from heat. Stir in sugar replacement and let cool slightly.
Dip candies according to recipe. Shake off excess chocolate.
Place on very lightly greased waxed paper and allow to cool completely.
(If candies do not remove easily, slightly warm the waxed paper over electric burner or with clothes iron.)
Store in a cool place.
Yield: 1 cup
Calories full recipe: 427
Exchange full recipe: 3 low fat milk
ROASTED RED PEPPER BREAD
~Submitted by Mary S., Nashville, TN
Yield: 2 loaves (8 servings each)
INGREDIENTS
- 2-1/4 to 2-3/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup grated fat-free Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1 package fast-rising active dry yeast
- 1-1/4 cups very hot water (125 to 130 degrees)
- 1 tablespoon olive oil
- 4 ounces reduced-fat mozzarella cheese, cut into 1/2-inch cubes
- 1/2 cup coarsely chopped roasted red pepper
- 1 egg white, beaten
- 2 teaspoons water - Italian seasoning
DIRECTIONS
Combine 2-1/4 cups all-purpose flour, whole wheat flour, Parmesan cheese, Italian seasoning, salt, and yeast in large bowl; add water and oil, mixing until smooth.
Mix in mozzarella cheese and red pepper; mix in enough remaining 1/2 cup all-purpose flour to make smooth dough.
Knead dough on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl; let rise, covered, in warm place until double in size, about 30 minutes. Punch dough down.
Divide dough into 2 equal pieces. Shape each into loaf and place in greased 9x5-inch loaf pan, or shape into round or long loaf on greased cookie sheets. Let stand, covered, until double in size, about 30 minutes.
Slash top of loaves with sharp knife. Mix egg white and water; brush over dough and sprinkle with Italian seasoning. Bake at 375 degrees until loaves are golden and sound hollow when tapped, 35 to 40 minutes. Remove from pans and cool on wire racks.
Nutritional Information Per Serving (1/8 of loaf): Calories: 119, Fat: 2.2 g, Cholesterol: 3.8 mg, Sodium: 133 mg, Protein: 5.6 g, Carbohydrate: 19 g Diabetic Exchanges: 1-1/2 Bread/Starch, 1/2 Fat
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~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Makes 2 servings
Start to Finish: 65 minutes
Ingredients
4 chicken drumsticks or thighs, or 2 chicken legs, or 1 whole medium chicken breast, halved lengthwise (about 12 ounces total)
1/3 cup all-purpose flour
1/2 teaspoon dried basil or thyme, crushed
1/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon pepper
1/4 cup buttermilk
1 tablespoon cooking oil
2 teaspoons all-purpose flour
1/2 teaspoon instant chicken bouillon granules
3/4 cup milk
Directions
1. If desired, remove the skin from the chicken. In a plastic bag combine the flour, basil or thyme, salt, onion powder, and pepper. Add the chicken pieces to the bag, 1 or 2 at a time, shaking to coat well. Then, dip the chicken pieces, 1 at a time, into the buttermilk. Add the pieces again to the plastic bag, shaking to coat well.
2. In a medium skillet cook the chicken, uncovered, in hot cooking oil over medium heat for 15 minutes, turning to brown evenly. Reduce heat to medium-low and cook, uncovered, for 35 to 40 minutes more or till the chicken is tender and no pink remains, turning occasionally. Remove the chicken from the skillet; drain on paper towels. Reserve the drippings in the skillet. Transfer the chicken to individual plates. Cover to keep warm.
3. For gravy, stir the flour, bouillon granules, and dash pepper into the drippings in the skillet, scraping up any browned bits. Add the milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Serve the gravy over chicken. Makes 2 servings.
Menu Suggestion: Complement this entree with fresh green beans and mixed green salads.
Nutritional facts per serving
calories: 430, total fat: 21g, saturated fat: 5g, cholesterol: 105mg, sodium: 664mg, carbohydrate: 24g, protein: 35g
SALMON FRITTATA
~Submitted by Treva, Knoxville, TN
1 Serving
This simple omelet or frittata is a great way to incorporate some healthy omega-3's into your breakfast or lunch. It's even better if you use omega-3 enriched eggs. This recipe also works with either two whole eggs or four egg whites. This is a perfect meal for a low carbohydrate diet.
1 egg
1 egg white
1/2 cup (about 3 oz) cooked or canned salmon
1 tbsp Parmesan cheese
1 tbsp salsa
In a medium bowl, stir the egg and egg white together to blend. Chop or mash the salmon so and combine it with the eggs. Add the cheese and salsa and pour the mixture into a small, lightly oiled non-stick skillet. Cook over medium heat for 2 - 3 minutes until set. You can then turn the frittata over (don't worry if it breaks up) or put the skillet in a hot oven for 2 minutes to set the top.
Nutritional Information:
Per serving:
208 calories
9 g total fat (3 g sat)
235 mg cholesterol
2 g carbohydrate
28 g protein
0 g fiber
331 mg sodium
VANILLA CUSTARD CUPS
~Submitted by Mary S., Nashville, TN
1 egg
1 cup milk
3 tablespoons brown sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt -- optional
1/8 teaspoon ground nutmeg
In a bowl, beat egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg.
Place cups in a 9-inch square baking Pan. Fill pan with hot water to a depth of 1 inch. Bake, uncovered, at 350°F for 30 - 35 minutes or until a knife inserted near the center comes out clean.
Yield: 2 servings.
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Publisher's Choice
KING RANCH CHICKEN CASSEROLE
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 eggs
1 1/2 cups oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package chocolate chips
1 6-ounce package Ocean Spray® Craisins® Original Sweetened Dried Cranberries
DIRECTIONS:
Preheat oven to 375ºF.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in chocolate chips and sweetened dried cranberries.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes or until golden brown.
Makes about 2 dozen cookies.
SMOKED BACON AND MUSHROOM PENNE
This was posted by Cindy in the A2z Yahoo Forum and I tried it right away. OMG! I'm not sure who ate the most, Angela or me, but it fed her and me for only 2 meals (it re-heated nicely).
"This flavorful penne pasta recipe includes classic ingredients such as smoked bacon, button mushrooms and garlic. It's a wonderful recipe because it's easy, convenient and yummy to boot! Serve while hot with buttered crusty bread."
Yield: 6 Servings
Ingredients:
1 (16 ounce) package dried penne pasta
1 tablespoon extra virgin olive oil, divided
1 cup chopped smoked bacon
2 cups sliced fresh mushrooms
3 tablespoons minced garlic
3 cups chicken stock
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil. Add the penne pasta and 1 tablespoon of olive oil to the pot, and cook until pasta is almost tender, about 6 minutes. Drain. In a large skillet over medium heat, cook bacon until browned. Stir in the garlic and cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften. Pour in the chicken stock, and bring to a boil. Allow to simmer over medium heat for about 3 minutes. Add cooked pasta to the pan, and stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. Place generous servings onto plates, and top with Parmesan cheese.
MAHOGANY CHICKEN WINGS
Makes 30 servings
Prep: 15 min
Chill: 1 hr
Bake: 50 min
15 chicken wings (about 2 1/2 pounds)
1/2 cup soy sauce
1/2 cup honey
1/4 cup molasses
2 tablespoons chili sauce
1 teaspoon ground ginger
2 cloves garlic, finely chopped
1. Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard. (See illustration.) Place chicken in shallow glass or plastic bowl. Mix remaining ingredients; pour over chicken. Cover and refrigerate 1 hour, turning occasionally.
2. Heat oven to 375°. Line broiler pan with aluminum foil.
3. Remove chicken from marinade; reserve marinade. Place chicken in single layer on rack in foil-lined broiler pan; brush with marinade.
4. Bake 30 minutes; turn. Bake about 20 minutes longer, brushing occasionally with marinade, until deep brown and juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.
NUTRITION FACTS: 1 Appetizer Calories 70 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 10mg; Sodium 270mg; Carbohydrate 7g (Dietary Fiber 0g); Protein 4g
% DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2%
DIET EXCHANGES: 1/2 Lean Meat; 1/2 Fruit
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