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Publisher's
Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies (ends 12/31/2009)
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
A
to Z Recipes QT Chat
Please visit the
A to Z Recipes aStore
A
to Z Recipes Recommended Reading
A to Z Recipes Yahoo Group
A to Z Readers' Family-Owned Business Guide
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If
you had to go
to the web site to read this then you have not subscribed to this
publication at our new list host, EZezine. You may sign up here
or visit the permanent link at the bottom of this publication.
Good
morning and
welcome to your Sunday edition of A to Z Recipes Newsletter.
I'm thinking since I work too many 12-hour shifts between now and next
Wednesday when I undergo some oral surgery (and 2 biopsies, uh!) that I
might not be able to get an issue done for Wednesday. I will try my
best but if you don't receive a newsletter on November 18th, you'll
know why. I will keep everyone updated at the QT web
site about the surgery. Check there for updates from me or
one of my kids. Here is
the link. Also... please check the Recipe
Review-Reader Comment section in today's issue for a message
about a wonderful way to honor our military heroes from Deborah in Denton, TX.
The current Monthly Theme topic is Luscious Leftovers.
Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z Recipes.
My thanks to Joan in
Savona, BC and Anita in Battle Ground, WA
for their donation toward the big a2z October bills. I will post the
names of any others who send help.
In today's issue we have more than great recipes. We've got plenty else
to make your visit worthwhile. I am most grateful to everyone who
helped me pull it off.
We'll see you here again on Wednesday (or maybe not 'til Sunday!), God
willing.
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
Great
Cookbooks!
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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~Shared
by Jim H., Calgary, Alberta, Canada
"In Seattle, you haven’t had enough coffee until you can thread a
sewing machine while it’s running”
~Jeff Bezos (I gotta visit Seattle someday now!)
 
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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Very
Wise
~Shared by Jim E., WA
An Angel says, 'Never borrow from the future. If you worry about what
may happen tomorrow and it doesn't happen, you have worried in vain.
Even if it does happen, you have to worry twice.'
1. Pray
2. Go to bed on time.
3. Get up on time so you can start the day unrushed.
4. Say No to projects that won't fit into your time schedule, or that
will compromise your mental health.
5. Delegate tasks to capable others.
6. Simplify and unclutter your life.
7. Less is more. (Although one is often not enough, two are often too
many.)
8. Allow extra time to do things and to get to places.
9. Pace yourself. Spread out big changes and difficult projects over
time; don't lump the hard things all together.
10. Take one day at a time.
11. Separate worries from concerns . If a situation is a concern, find
out what God would have you do and let go of the anxiety . If you can't
do anything about a situation, forget it.
12. Live within your budget; don't use credit cards for ordinary
purchases.
13. Have backups; an extra car key in your wallet, an extra house key
buried in the garden, extra stamps, etc.
14. K.M.S. (Keep Mouth Shut). This single piece of advice can prevent
an enormous amount of trouble.
15. Do something for the Kid in You everyday.
16. Carry a Bible with you to read while waiting in line.
17. Get enough rest.
18. Eat right.
19 Get organized so everything has its place.
20. Listen to a tape while driving that can help improve your quality
of life.
21. Write down thoughts and inspirations.
22. Every day, find time to be alone.
23. Having problems? Talk to God on the spot. Try to nip small problems
in the bud. Don't wait until it's time to go to bed to try and pray.
24. Make friends with Godly people.
25. Keep a folder of favorite scriptures on hand.
26. Remember that the shortest bridge between despair and hope is often
a good 'Thank you Jesus .'
27. Laugh.
28. Laugh some more!
29. Take your work seriously, but not yourself at all.
30. Develop a forgiving attitude (most people are doing the best they
can).
31. Be kind to unkind people (they probably need it the most).
32. Sit on your ego.
33 Talk less; listen more.
34. Slow down.
35. Remind yourself that you are not the general manager of the
universe.
36 Every night before bed, think of one thing you're grateful for that
you've never been grateful for before.
GOD HAS A WAY OF TURNING THINGS AROUND FOR YOU.
'If God is for us, who can be against us?'
(Romans 8:31)
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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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~Shared
by Mary H., Montreal, Canada
Write
to Santa!
Children may write to Santa and will receive a letter back!
For the past 28 years, postal employees and retired employees have been
answering letters from children, in the name of "Santa." All
one has to do is write to this address: Santa Claus, North Pole,
Canada. H0H 0H0. All letters with a return address
will be answered. What a thrill for little children!
What a wonderful, free service Canada Post offers! No need to
send an s.a.s.e.
TERRIFIC TASTY TIPS
~Shared by Barb, Chula Vista, CA
When boiling milk, first stir in a pinch of baking soda. This will help
keep the milk from curdling.
Add one teaspoon of lemon juice to each quart of water when cooking
rice, this will keep rice fluffy.
For crisper salads: Place a saucer upside down in the bottom of the
salad bowl before filling with salad. Excess moisture will run
underneath the saucer and this will help keep the salad crisp and fresh.
Tasty flavored whipped cream: First whip cream then add 2 tablespoons
of flavored Jell-O and continue beating on slow until the whipped cream
is right consistency
Leftover ham: Lay ham slices in a baking dish then cover with maple
syrup. Refrigerate overnight then fry the ham in butter the next morning
You can substitute crumbled cornflakes for bread crumbs when making
meatloaf.
Cookie & Cake Decoration: Place a small amount of sugar in
small glass jars, add a few drops of food coloring and shake jar. Keep
several colors on hand.
Pickle Juice uses: Use sweet pickle juice to thin salad dressing or
make French dressing with instead of vinegar, more delicious.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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Our
Monthly Theme topic is: "Luscious Leftovers"
Leftovers
again? At my house, it is not always a bad thing. We do more than
re-heat the meal from the previous day as there are so many ways to use
the foods which gave you a great meal... plus. We're looking for
recipes which you find render Luscious Leftover meals for your family.
It is important to note that we are not looking for just comments about
what you do, or a just a description of what you've done. We need
recipes using leftovers with a title, ingredient list, and
instructions. This can be a lot of fun even if you're forced to do what
I do often, think of what you have the most left over from meals, and
look for recipes that call for those ingredients. Since I have many
recipes on my computer, I do a search and usually come up with a
perfect way to turn a cold blob into warm and Luscious Leftovers! I
google quite often to find something different yet will save me money
by using leftovers. We also have 'planned-overs' where we prepare a
certain meal with leftovers which we plan to use in
another meal! With
the time of year when there are a LOT of leftovers, this is perfect for
November. Good luck with this, it should be fun. And our thanks to
Shirley
in
Bellingham, WA for suggesting it. Join us in
this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Luscious Leftovers"
for this
Monthly Theme topic.
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 "Luscious Leftovers".
We will collect them the remainder of this month and post them on the
first 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.
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: "Luscious
Leftovers".
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 "Luscious Leftovers" has a deadline of
November 30,
2009,
and will be posted on December 6, 2009.
Please use this email
link to submit a recipe for theme
recipes: "Luscious
Leftovers"
As usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
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Would you like to
celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us so we can strike up the band and light
the candles on that cake. Please, 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
2nd Veronica in Sorrento, Louisiana
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
26th Cindy L. in Charleston, West Virginia
27th Linda C. in Ardmore, Oklahoma
28th Stoney S. in Mount Hope, Virginia
28th Cherie S. in Westport, Washington
29th Linda in Huber Heights, Ohio
29th Kathy C. in Bartlesville, Oklahoma
30th Bill R. in Madison, Wisconsin
Only emails using the appropriate
link and containing the basic
information will be considered for
posting.
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Understanding
Ala Bammer
~Shared by Charlie, Mo-beeel, AL
First you must learn how to pronounce the major cities... Bum-in-ham;
Hunts-vul; Mo-beeel.....
Driving Information: Alabama has its own version of traffic rules. The
truck with the loudest muffler goes next at a four-way stop. The truck
with the biggest tires goes after that. Note: Blue-haired ladies
driving anything have the right-of-way anytime.
To find anything in Bum-in-ham, it is required that you know where
Malfunction Junction is, which is the Alpha and Omega, the beginning
and the end. It may be one of only two "cloverleaf interchanges" in the
world. We invented it and only one other city was stupid enough to
implement it again... Atlanta -- making them a wee bit dumber than we
are.
The morning rush hour is from 6:00 to 10:00. The evening rush hour is
from 3:00 to 7:00. Friday's rush hour starts Thursday evening.
If you actually stop at a yellow light, you will be (at the very least)
rear-ended, cussed out, and possibly shot. This applies to male and
female drivers alike.
You must know that 'I-459,' 'I-59,' 'I-20,' and 'I-65' are the same
road. They just loop around, cutting in and out of each other's path.
We think this was a ploy utilized to confuse outsiders and discourage
visitors after the War of Northern Aggression.
Always, always, always, find out if it is a race or football weekend
before you get on any of these highways to travel somewhere. If it is a
race or football weekend, stay home. You won't be pleasantly going
anywhere else.
Construction is a permanent fixture in Alabama . The barrels are moved
around in the middle of the night to make the next day's driving a
little more interesting.
If someone has their turn signal on, wave them over to the shoulder
immediately to let them know -- you can be sure it was 'accidentally
activated'..
The minimum acceptable speed on 'I-65' (see above) is 85 mph. Anything
less is considered downright sissy.
I-65 is Alabama 's state-highway-sponsored version of NASCAR.....
Do not gawk at the woman in the car beside you in traffic who is using
a cell phone, applying make-up, drinking a Diet Coke, smoking a
Marlboro, and maintaining a steady speed of 85 mph on I-65 in rush hour
traffic.! If she is coming from north of Bum-in-ham, she might be
packing. If she is coming from south of Bum-in- ham, she IS packing and
is not afraid to use it.
Weather Information: If it's 98 degrees, Thanksgiving could be next
weekend. If it's 15-20 degrees and sleeting or snowing, then watch out.
Bum-in-ham residents consider this 'demolition derby' day and will be
all over the roads (front ways, sideways, etc). Please proceed with due
caution.
Seasonal Information: If you stick to the seats in your vehicle, it is
Spring.
If you need to let the car 'get some air' while standing next to it
with the doors open for a minute before you can stick your upper body
inside to crank it and get the air going, it is Summer.
If you are sweating even with the windows down, driving 55, it is Fall.
If you finally turn the AC off and roll your windows up, it is Winter.
General Information: Do not ever speak during the song " Sweet Home
Alabama" unless it is to sing along with the lyrics..
If you ask someone for a 'coke,' they will often ask you, 'What kind?'
This is not a trick question. Tell them what you want: Sprite, Dr..
Pepper, Root Beer, etc., it is all 'coke'.
All tea is sweet. If it's not sweet, you are in a Chinese restaurant or
have crossed the Mason-Dixon Line .
Possums sleep in the middle of the road with their feet in the air.
It is not a shopping cart; it is a buggy.
People actually grow and eat okra.
'Fixinto' is one word.
There is no such thing as 'lunch.' There is only dinner and then
supper.
Iced tea is appropriate for all meals and you start drinking it when
you're two. We do like a little tea with our sugar!
Backwards and forwards means "I know everything about you."
DGeet is actually a phrase meaning "Did you eat?"
You don't have to wear a watch because it doesn't matter what time it
is.
You work until you're done or it's too dark to see.
You don't PUSH buttons, you MASH them.
You measure distance in minutes.
You'll probably have to switch from 'heat' to 'A/C' in the same day.
All the festivals across the state are named after a fruit, vegetable,
grain, insect or animal.
You install security lights on your house and garage and leave the
doors unlocked.
You carry jumper cables in your car . . . for your OWN car.
There are only four spices: salt, pepper, Tabasco and ketchup.
The local papers cover national and international news on one page, but
require 6 pages for local gossip and sports.
The first day of deer season is a state holiday.
100 degrees Fahrenheit is 'a little warm'.
We have four seasons: Almost Summer, Summer, still Summer and
Christmas.
Going to Wal-mart is a favorite past time.
Fried catfish is the other white meat.
We don't need no stinking driver's ed ... if our mama says we can
drive, we can drive.
If you understand these jokes please forward them to your friends from
Alabama (and those who just wish they were).
EVERYONE can't be a Alabamian; it takes talent. You might say it's an
art form or a gift from God!
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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| Recipe
Reviews, Reader Comments |
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Maggie,
Perhaps the wonderful A to Z members can participate and honor our
wonderful service members and veterans.
Last year, I offered holiday cards, both religious and
generic, to everyone who visited our home during the Thanksgiving
holidays. I asked that they consider writing a personal note
of thanks and encouragement, then seal and address the
envelope. (I provided the stamps.) No one refused!
Deborah
(Denton, TX)
PS: The deadline for receipt is December 7th. Holiday cards should be
addressed and sent to:
Holiday Mail for Heroes
P.O. Box 5456
Capitol Heights, MD 20791-5456.
Here is the link to read all about
this wonderful program:
Red
Cross Hosts Holiday Mail for Heroes Event on Veteran’s Day
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?
Search A to Z Recipes Site and Newsletters:
HOLIDAY TREE-SHAPED CHEESE BALL
~Shared by Jim D., WA
An easy, eye-catching way to serve a holiday cheese ball. The best
news? You can make it up to a month in advance!
Note from Maggie: An added bonus is
that this recipe makes TWO
cheese
balls with little effort. Here's
the link to another one to make using the same ingredients
only served as a snowman (the only snowman we had last year, lol). So
many times I prepare things for parties away from home and my kids
don't get even a taste. Problem solved! One for home and one for the
party you're attending!
Prep Time: 20 min
Total Time: 4 hours 20 min
Makes: 7 cups spread
3 packages (8 ounces each) cream cheese, softened
4 cups shredded Cheddar cheese (16 ounces)
2 tablespoons basil pesto
1 tablespoon grated onion
1/4 teaspoon yellow mustard
Red pepper sauce
1/4 cup finely chopped parsley or cilantro
1/4 cup pine nuts or sliced almonds
2 tablespoons chopped red bell pepper
Piece of lemon peel, if desired
Assorted crackers, if desired
1. Stir together cream cheese and Cheddar cheese; divide in half. Stir
pesto into 1 half; stir onion, mustard and 2 or 3 drops pepper sauce
into other half. Cover each half; refrigerate about 4 hours or until
firm enough to shape.
2. Place cheese mixtures on cookie sheet. Shape each half into cone
shape to look like a pine tree.
3. If desired, wrap each tree, label and freeze up to 1 month. Twelve
hours before serving, remove trees from freezer. Thaw in wrapper in
refrigerator.
4. Just before serving, roll trees in parsley, pressing it evenly onto
trees. Press pine nuts onto trees in string form for garland. Press
bell pepper pieces onto trees for ornaments. Top each tree with star
shape cut from lemon peel. Serve with crackers.
Special Touch
Place the tree in the middle of a platter covered with a cloth napkin
“tree skirt,” and surround it with crackers of all shapes and sizes for
the “gifts.”
Substitution
A combination of fresh basil and oregano instead of the parsley or
cilantro gives this tree Italian flair!
Nutrition Information:
1/4 Cup: Calories 165 (Calories from Fat 135 ); Total Fat 15 g
(Saturated Fat 9 g); Cholesterol 45 mg; Sodium 180 mg; Total
Carbohydrate 1 g (Dietary Fiber 0g); Protein 6 g
Percent Daily Value*: Vitamin A 12 %; Vitamin C 2 %; Calcium 10 %; Iron
2 %
Exchanges: 1 High-Fat Meat; 1 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty
Crocker
RUTH'S CHRIS SPECIAL SWEET POTATO
CASSEROLE
~Shared by Johnny, LA
Makes 12 servings
Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Sweet Potato Mixture:
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees. Coat a medium-size casserole dish with
nonstick spray.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a
large mixing bowl in the order listed. Beat thoroughly with a hand
mixer to increase the fluffiness of the sweet potato mixture.
Pour mixture into the baking dish. Bake for 30 minutes. (At this point,
dish can be covered and refrigerated.)
Sprinkle the surface of the sweet potato mixture evenly with the crust
mixture and return to oven for 10 minutes. Allow to set at least 30
minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy.
PALMIERS
2-Ingredient Cookies
~Shared by Ann S., Mims, FL
Makes 32 cookies
Hands-on Time: 15m
Total Time: 55m
Ingredients
about 1/2 cup granulated sugar
1 package frozen puff-pastry sheets (such as Pepperidge Farm)
Directions
1. Heat oven to 400° F. Adjust rack to middle position.
2. Sprinkle 1 tablespoon of sugar over the work surface. Unfold 1 sheet
of the pastry and place it on the sugar. Roll it to an even thickness.
Sprinkle it with 2 tablespoons of the sugar. Starting at one short side
of the rectangle, roll the pastry toward the center of the sheet,
stopping at the middle. Repeat with the opposite short end, so the
rolls meet. Trim the ends with a knife.
3. Cut into 1/2-inch-thick slices and place flat on a baking sheet
lined with parchment paper, spacing them 1 inch apart. Sprinkle with 1
more tablespoon of the sugar.
4. Bake until golden and puffed, 20 to 23 minutes. Let cool for 5
minutes. Transfer to a wire rack. Repeat with the remaining
ingredients. Serve hot or at room temperature.
Tip-Palmiers are best the day they're made, and you can bake them hours
before the party.
Nutritional Information:
Calcium 2mg; Calories 98; Calories From fat 54%; Carbohydrate 10g;
Cholesterol 0mg; Fat 6g; Fiber 0g; Iron 0mg; Protein 1mg; Sat Fat 1g;
Sodium 39mg
Source: RealSimple
COPYCAT PAPA JOHN'S PIZZA SAUCE
~Shared by Treva, NC
Use this on your next homemade pizza or as a dipping sauce for garlic
bread.
1 (10 & 3/4-ounce) can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder
Combine ingredients in a saucepan over medium heat. Bring to a boil.
Reduce heat and simmer for 15 to 20 minutes.
Makes 1 cup.
STUFFED ARTICHOKES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
For stuffing:
4 cups fine fresh bread crumbs from an Italian loaf (1/2 pound)
1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
3 tablespoons finely chopped garlic (5 cloves)
1/2 cup finely chopped flat-leaf parsley
1/2 cup minced sweet soppressata (dried Italian sausage; 2 1/2 ounces)
1 cup finely chopped provolone cheese (1/4 pounds)
1/4 cup olive oil For artichokes:
8 medium artichokes (8 to 9 ounces each)
1 lemon, halved
1 cup water, divided
1 cup reduced-sodium chicken broth, divided
1 cup olive oil, divided
1 tablespoon finely chopped garlic, divided
Equipment: a 6- to 8-qt pressure cooker or a wide 4- to 6-qt heavy pot
with a tight-fitting lid
Make stuffing: Preheat oven to 350°F with rack in middle. Spread bread
crumbs in a shallow baking pan and toast in oven, stirring once or
twice, until pale golden, about 10 minutes. Cool completely, then toss
with parmesan, garlic, parsley, soppressata, provolone, 1 teaspoon
salt, and 1/2 teaspoon pepper in a bowl. Drizzle oil (1/4 cup) over
crumbs and toss to coat. Trim and stuff artichokes: Cut off artichoke
stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated
knife, then cut about inch off all remaining leaf tips with kitchen
shears. Rub cut leaves with a lemon half. Separate leaves slightly with
your thumbs, then pull out purple leaves from center and enough yellow
ones to expose fuzzy choke. Scoop out choke with a melon-ball cutter or
small spoon, then squeeze some juice from other lemon half into cavity.
Repeat with remaining artichokes. Spoon about 2 tablespoons stuffing
into cavity of each artichoke and, Starting with bottom leaves and
spreading leaves open as much as possible without breaking, spoon a
rounded teaspoon stuffing between each leaf. Cook artichokes: Put 1/2
cup water, 1/2 cup broth, 1/4 cup oil, 1 1/2 teaspoons garlic, 1/2
teaspoon salt, and 1/8 teaspoon pepper in pressure cooker (without
insert) or pot and arrange 4 stuffed artichokes in liquid in 1 layer.
Drizzle with 1/4 cup oil. If using pressure cooker, seal lid and cook
at high pressure, according to manufacturer's instructions, 13 to 15
minutes. Put pressure cooker in sink (do not remove lid) and run cold
water over lid until pressure goes down completely. If using a regular
pot, simmer artichokes, covered, until leaves are tender, about 50
minutes. Transfer cooked artichokes, along with any liquid, to a
shallow bowl and keep warm, loosely covered with foil. Repeat procedure
to cook remaining stuffed artichokes. Transfer artichokes with tongs to
8 shallow soup bowls and spoon cooking liquid around them.
ORIENTAL ANGEL HAIR PASTA
~Shared by Linda H., Rosharon, TX
1 package (9 ounces) angel hair pasta, prepared according to
package
1/3 C. creamy peanut butter
1/3 C. dark sesame oil
1/3 C. vegetable oil
1/4 C. orange juice
3 Tbsp. rice vinegar
2 Tbsp. soy sauce
1 Tbsp. honey mustard
2 tsp. hot chili oil
1 1/2 C. diced cooked chicken
1/3 C. sliced green onions
Combine peanut butter, sesame oil, vegetable oil, orange juice,
vinegar, Soy sauce, mustard and chili oil in small bowl. Mix until
smooth. Season with salt and ground black pepper.
Toss pasta, chicken, green onions and dressing in medium bowl.
Servings: 4
ITALIAN PORK STEW
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 6 servings
2 cups dry Great Northern beans
6 cups cold water
8 ounces bulk Italian sausage
1 pound lean boneless pork, cut into cubes
1-1/2 cups coarsely chopped onion
1-1/2 cups carrots cut into 1/2-inch pieces
3 cloves garlic, minced
3 cups water
1 teaspoon instant beef bouillon granules
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
1/4 cup dry red wine
1/3 cup tomato paste (1/2 of a 6-ounce can)
1/4 cup snipped fresh parsley
Rinse beans; drain. In a large saucepan combine beans and the 6 cups
water. Bring to boiling; reduce heat. Simmer, uncovered, for 10
minutes. Remove from heat. Cover and let stand for 1 hour. Drain and
rinse beans. Transfer beans to a 4- to 5-quart slow cooker.
In a large skillet cook sausage over medium heat until sausage is no
longer pink, breaking up sausage as it cooks. Drain off fat. Transfer
sausage to slow cooker. In the same skillet cook the pork, half at a
time, until pork is no longer pink. Drain off fat. Transfer to cooker.
Add onion, carrots, and garlic. Stir in the 3 cups water, bouillon
granules, thyme, and oregano.
Cover; cook on low-heat setting for 7 to 8 hours or on high-heat
setting for 3-1/2 to 4 hours.
If using low-heat setting, turn slow cooker to high-heat setting. Stir
wine into tomato paste. Add to mixture in cooker along with parsley.
Cover and cook for 15 minutes more.
ANGEL FOOD ORANGE PINEAPPLE MUFFINS
~Shared by Pat, Merritt Island, FL
Makes about 2 1/2 dozen
You will need several muffin pans or just make several
batches. The batter will be frothy and the muffins don’t rise
much at all. It is JUST these 4 ingredients, no eggs, no oil,
just the angel food cake mix, the crushed pineapple, the mandarin
oranges and the orange zest.
INGREDIENTS:
1 box angel food cake mix
14 oz crushed pineapple with juice
10 oz can mandarin oranges in juice, drain juice
Zest of 1 orange
DIRECTIONS:
Preheat oven to 350F
Line muffin pans with 24 paper liners or spray with nonstick cooking
spray.
Combine first three ingredients and mix well. Blend rind in
at the end.
Fill muffin cups about 3/4 full. Bake about 15 minutes.
VERY GOOD!
PUMPKIN PUDDING
~Shared by Marilyn, Canton, OH
If you want a dessert that reflects the flavors of the season, yet is
altogether new, try making pumpkin pudding. It has the spicy delight
we all enjoy in the fall, yet its texture and presentation are unique.
When made with skim milk and egg whites, this dessert is virtually fat
free, low salt and loaded with fiber. Smooth, delicious, and a great
alternative to Pumpkin Pie.
14 oz. can Pumpkin puree (NOT pie filling)
1/2 cup light brown sugar
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon vanilla
1 cup milk* (see note below)
3/4 cup egg whites** (see note below)
Non-fat Whipped Topping (optional)
Preheat oven to 425 ~ Bring a large teapot of water to a boil.
In a medium bowl, whisk together the pumpkin, brown sugar and all
spices.
In a small bowl, whisk together the milk and egg whites, then add to
pumpkin mixture and whisk until smooth.
Pour contents into baking dish about 2” deep (about a 9x9) and place
the baking dish in a lasagna pan.
Carefully place the lasagna pan with the baking dish in it, in the
oven. With the oven open, carefully pour hot water into the lasagna pan
until it reaches about half way to three-quarters up the side of the
baking dish. Push the lasagna pan to the center of the oven and bake
for 20 minutes. Reduce the heat to 350 degrees.
Bake for another 50 to 55 minutes. Always look to see if pudding has
set.
Note:
* Can use any kind of milk (skim, 1%, 2% or whole)
**Can also use 3 large eggs
Makes about 6 servings. It also can be made in separate ramekins for
individual desserts; reduce cook time to 30 to 35 minutes. Serve warm
or cold, topped with the whipped topping.
BAKED POTATO CASSEROLE
~Shared by Barb C., Chula Vista, CA
5 large baking potatoes, cooked and diced
6 slices bacon, cooked and crumbled
1 lb. Shredded cheddar cheese
1 pint sour cream
2 bunches green onions, chopped (sauteed in bacon grease)
Salt and pepper to taste
Mix all ingredients. Pour into casserole and bake 30 minutes at 325° F.
Serves 6 - 8.
GOSPEL CHICKEN
Feeds a flock
~Shared by Patricia, Charlevoix, MI
(wintering in Meza, AZ)
2 chickens cut up
1 small box Minute Rice, uncooked
1 stick butter or margarine, cut-up
1 cup water
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
Place rice, butter and water in 9x13" pan. Salt and pepper chicken to
taste and place on top of rice. Top chicken with the 3 cans of soup and
bake at 250 degs for 3 hours.
FANCY BRUSSELS SPROUTS
~Shared by Luanne, FL
This is a good recipe for the holidays in place of your
normal vegetable. I have also halved the recipe for a smaller version,
except I use the whole can of water chestnuts. If you have any left and
want to reheat,add a dash of soy sauce and you get a very different
flavor.
1 cup water
1/4 cup fresh parsley -- minced
1 teaspoon sugar
1/2
teaspoon salt --
optional
2 pints of fresh Brussels sprouts halved or 2 pkg
10 oz frozen -- thawed
8 ounces water chestnuts, drained - diced
1 Tablespoon butter or margarine
In a saucepan over medium heat, bring water, parsley, sugar and salt to
a boil. Add Brussels sprouts. Cover and simmer for 6-8 minutes or until
tender; drain. Add water chestnuts and butter; heat through.
Serves about 6
CRISPY BREADED AND BAKED CHICKEN WINGS
~Shared by Jim H., Calgary, Alberta,
Canada
I like my wings baked and not fried. These are very tasty and crispy.
For easier cleanup, line pan with foil and spray with nonstick spray.
~by Marie
45 min ; 15 min prep
20 wings
2/3 cup breadcrumbs
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 egg
1 tablespoon water
10 whole chicken wings
In a large resealable plastic bag, combine the bread crumbs, onion
powder, basil, garlic salt and paprika.
In a small bowl, whisk egg and water.
Cut chicken wings into three sections and discard wing tips.
Dip wings in egg, then place in bag and shake to coat.
Place on a greased 15 x 10" baking pan.
Bake at 425° for 30-35 minutes or until juices run clear, turning once.
Source: Recipezaar
UNCLE FRANK'S OYSTER DRESSING
~Shared by Johnny, LA
Chiqui Collier says this is probably the one recipe she has been asked
for more than any other. "Oyster dressing is a New Orleans tradition
and this is our family's version. It was the specialty of my Uncle
Frank, who was a fabulous New Orleans cook."
Makes 12 to 16 servings
1 pint good strong olive oil
2 large white onions, finely chopped
6 to 10 cloves garlic, finely minced
2 bunches green onions, thinly sliced
1 bunch flat leaf Italian parsley, minced
2 loaves stale po-boy French bread, cubed (French baguette)
8 to 10 dozen large freshly shucked oysters and their water
1 1/2 teaspoons dried thyme or a few sprigs fresh
1/2 teaspoon salt
1 teaspoon lemon-pepper
Few drops Kitchen Bouquet
Fill a large frying pan with olive oil about 1/4 inch deep. Cook white
onions until softened and transparent. Add garlic and green onions.
Cook 5 minutes. Stir in parsley and cook 2 minutes more. Place cubed,
stale French bread in a large bowl.
Cook oysters in their water for 5 minutes, until the edges curl. Remove
oysters with a slotted spoon and coarsely chop (or cut in half if
small). Add thyme, salt and lemon-pepper to the oyster water; pour over
the cubed, stale bread and mix well. Add the cooked onion mixture and
cooked, chopped oysters to the large bowl with the bread mixture. Mix
well.
In the skillet used to saute the onions, put more olive oil, and fry
the dressing in small batches on a high fire for about 5 minutes,
adding a few drops of Kitchen Bouquet to each batch.
Spread the cooked dressing in a large baking pan; cool completely.
Refrigerate until ready to bake. Bake at 350 degrees for about 40
minutes, until browned. Before serving, spoon some of the turkey
drippings over the casserole.
This freezes well and improves in flavor when it is made a couple of
days ahead. To freeze, prepare the dressing up to the point of frying
it in batches and spreading it in a baking pan. Cool completely. Wrap
tightly first in plastic wrap and then in foil. Defrost in the
refrigerator the night before you want to serve it. Remove all
wrappings and bake as directed.
PERFECT ROAST TURKEY WITH BEST-EVER
GRAVY
~Shared by Jim D., WA
Active Time: 15 Minutes
Total Time: 5 Hours
Makes about 14 servings, with about 7 cups gravy
After trying every turkey roasting method under the sun, this is the
one I come back to, and the one I always teach at my cooking classes.
Instructions here are for an average-sized eighteen-pound turkey, but
this recipe can be adapted to the size of your bird. If you prefer to
roast an unstuffed turkey, use vegetable or herb seasonings.
INGREDIENTS
One 18-pound fresh turkey
About 12 cups of your favorite stuffing
8 tablespoons (1 stick) unsalted butter, at room temperature
Salt and freshly milled black pepper
2 1/2 quarts Homemade Turkey Stock (see recipe), or as needed
Melted unsalted butter, if needed
3/4 cup all-purpose flour
1/3 cup bourbon, port, or dry sherry, optional
Other necessary recipes: Homemade
Turkey Stock 101
DIRECTIONS
Position a rack in the lowest position of the oven and preheat to 325
degrees F.
Reserve the turkey neck and giblets to use in gravy or stock. Rinse the
turkey inside and out with cold water. Pat the turkey skin dry. Turn
the turkey on its breast. Loosely fill the neck cavity with stuffing.
Using a thin wooden or metal skewer, pin the neck skin to the back.
Fold the turkey's wings akimbo behind the back or tie to the body with
kitchen string. Loosely fill the large body cavity with stuffing. Place
any remaining stuffing in a lightly buttered casserole, cover, and
refrigerate to bake as a side dish. Place the drumsticks in the hock
lock or tie together with kitchen string.
Place the turkey, breast side up, on a rack in the roasting pan. Rub
all over with the softened butter. Season with salt and pepper. Tightly
cover the breast area with aluminum foil. Pour 2 cups of the turkey
stock into the bottom of the pan.
Roast the turkey, basting all over every 30 minutes with the juices on
the bottom of the pan (lift up the foil to reach the breast area),
until a meat thermometer inserted in the meaty part of the thigh (but
not touching a bone) reads 180°F and the stuffing is at least 160°F,
about 4 1/4 hours. Whenever the drippings evaporate, add stock to
moisten them, about 1 1/2 cups at a time. Remove the foil during the
last hour to allow the breast skin to brown.
Transfer the turkey to a large serving platter and let it stand for at
least 20 minutes before carving. Increase the oven temperature to 350
degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the
casserole, cover, and bake until heated through, about 30 minutes.
Meanwhile, pour the drippings from the roasting pan into a heatproof
glass bowl or large measuring cup. Let stand for 5 minutes, then skim
off and reserve the clear yellow fat that has risen to the top. Measure
3/4 cup fat, adding melted butter if needed. Add enough turkey stock to
the skimmed drippings to make 8 cups total.
Place the roasting pan in two stove burners over low heat and add the
turkey fat. Whisk in the flour, scraping up the browned bits on the
bottom of the pan, and cook until lightly browned, about 2 minutes.
Whisk in the turkey stock and the optional bourbon. Cook, whisking
often, until the gravy has thickened and no trace of raw flour taste
remains, about 5 minutes. Transfer the gravy to a warmed gravy boat.
Carve the turkey and serve the gravy and the stuffing alongside.
Nutrition Information
Makes about 14 servings, with about 7 cups gravy - Facts Per Serving:
Calories: 1020
Fat. Total: 29g
Carbohydrates,
Total: 22g
Cholesterol: 488mg
Sodium: 1370mg
Protein:
158g
Fiber: 1g
% Cal. from Fat: 26%
Fat, Saturated:
0g
Source: Thanksgiving 101
PUMPKIN CHAI BREAD WITH CRANBERRIES
~Shared by Ann S., Mims, FL
If you're not a fan of ginger and cloves, sub your favorite pumpkin or
apple pie spice combo or keep it simple and use only cinnamon. Other
options include nuts or no nuts, chocolate chips or golden raisins- or
both.
Preheat your oven to 350 degrees F. Lightly oil the bottom of a
standard bread loaf pan or 8x10 baking pan and dust with gluten-free
flour.
Combine in a large bowl:
1 rounded cup canned pumpkin
1/2 cup light olive oil
1 cup packed organic light brown sugar- or 1/2 to 2/3 cup raw agave
nectar, to taste
2 teaspoons bourbon vanilla extract
Ener-G Egg Replacer for 2 eggs made with warm water
1/3 to 1/2 cup apple juice, cider, or orange juice (start with less,
add more as needed)
Whisk together in a separate bowl:
1 1/2 cups gluten-free flour blend (I used buckwheat/sorghum/tapioca
starch)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon allspice or cardamom
1/2 teaspoon ginger
1/2 teaspoon ground cloves
Add the dry ingredients into the pumpkin mixture and stir until smooth.
If the batter looks too thin and wet, add more gluten-free flour, a
tablespoon at a time, to thicken the batter.
Add-In Options:
3/4 cup chopped fresh cranberries
1/2 cup chopped pecans or walnuts
1/2 cup golden or dark raisins (I used dark but wished I'd had golden)
1/2 cup vegan gluten-free soy-free chocolate chips- if you like a
pumpkin + chocolate combo
Pour the batter into the prepared loaf or baking pan and bake in the
center of a preheated oven for 50 minutes to an hour, until the loaf is
firm, a bit crusty, and a wooden pick inserted into the center emerges
clean. Cool the loaf on a wire rack. Slice and wrap each slice in foil;
bag and freeze for easy future yumminess. Thaw at room temperature or
zap in a microwave till warm.
Makes 8 or 9 slices.
Karina's Notes: No Ener-G Egg Replacer? Use 2 1/2 teaspoons baking
powder and increase liquid by three tablespoons. If you bake with eggs
use 2 large happy organic eggs instead of the vegan egg replacer.
Source: http://glutenfreegoddess.blogspot.com
HONEY SPICE AUTUMN PUNCH
~Shared by Treva, NC
1/4 cup Honey
2 oranges
8 whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
3 tablespoons lemon juice
2 & 1/4 cups pineapple juice
Preheat oven to 350°. Stud the whole oranges with cloves and bake for
30 minutes. In a large saucepan, combine the apple juice and cinnamon
stick. Bring to a boil, reduce heat to medium and simmer 5 minutes.
Remove from heat and stir in the nutmeg, Sue Bee Honey, lemon juice and
pineapple juice. Serve warm in a punch bowl with slices of the
clove-studded baked oranges floating on top.
BROCCOLI-CAULIFLOWER SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
12 slices bacon
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Drain, crumble and set aside. Combine the bacon,
cauliflower, broccoli, onion and sunflower seeds or pecans. Whisk
together the salad dressing, vinegar and sugar. Pour over salad and
toss to coat. Refrigerate and allow to chill before serving.
CAULIFLOWER STIFADO
(Kounoupithi Stifado)
~Shared by Linda H., Rosharon, TX
Serves / Yields: 6 - 8 persons
6 pounds cauliflower
6 small onions, white
1 1/4 cups oil
40 milliliters garlic, split lengthwise
1 tablespoon tomato paste diluted with 2 cups water
1/2 cup vinegar
1/2 tablespoon rosemary
1 bay leaf
6 peppercorns
Wash the cauliflower and break into flowerets. Skin and wash onions;
drain. Heat the oil in a pot and lightly brown the whole onions. Add
garlic and cook until golden. Add diluted tomato paste, vinegar,
rosemary, and bay leaf, and cook for 30 min. Bring lge. pot of salted
water to a boil; add cauliflower. Cook for 5 min., then drain and add
cauliflower to sauce. (Add a little water if necessary.) Add
peppercorns. Cover pot. Simmer until all liquid has been absorbed and
only the oil remains (abt. 30 to 45 min.).
Source: http://www.greek-recipe.com
ROSEMARY-GARLIC CHICKEN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 6 servings
Nonstick cooking spray
1-1/2 pounds skinless, boneless chicken breast halves or thighs
1 9-ounce package frozen artichoke hearts
12 cloves garlic, minced
1/2 cup chopped onion
1/2 cup reduced-sodium chicken broth
2 teaspoons dried rosemary, crushed
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground black pepper
1 tablespoon cornstarch
1 tablespoon cold water
Lemon wedges (optional)
Coat an unheated large nonstick skillet with nonstick cooking spray.
Preheat over medium heat. Brown chicken, half at a time, in hot
skillet. In a 3-1/2- or 4-quart slow cooker, combine frozen artichoke
hearts, garlic, and onion. In a small bowl, combine broth, rosemary,
lemon peel, and pepper. Pour over vegetables in slow cooker. Add
browned chicken; spoon some of the garlic mixture over chicken.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat
setting for 3 to 3-1/2 hours.
Transfer chicken and artichokes to a serving platter, reserving cooking
liquid. Cover chicken and artichokes with foil to keep warm.
If using low-heat setting, turn to high-heat setting. In a small bowl,
combine cornstarch and the cold water. Stir into liquid in slow cooker.
Cover and cook about 15 minutes more or until slightly thickened. Spoon
sauce over chicken and artichokes. If desired, serve with lemon wedges.
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DIABETIC
LO-CARB HEARTY MEAT LOAF
~Shared by Ann S., Mims, FL
Servings: 6
Preparation Time: 10 minutes
Ingredients
1/2 cup low-fat, low-sodium beef broth
2 slices whole-wheat bread, finely crumbled
1 lb extra lean ground beef
2 medium eggs, beaten slightly
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup grated carrots
2 tsp Worcestershire sauce
1 tsp dry mustard
1 Tbsp catsup
Fresh ground pepper to taste
Cooking Methods
Preheat the oven to 350 degrees. Line a 8 x 8-inch baking pan with
foil. Heat the broth in a large saucepan. Add all ingredients except
the catsup and pepper and blend well with a fork. Add the mixture to
the baking pan and pat it quickly into the shape of the pan. Sprinkle
with pepper and spread the catsup on top. Cover with foil and bake for
45 minutes. Remove the foil and bake. uncovered. for another 30 minutes.
Calories 212 Calories from Fat 102 Fat 11g Saturated Fat 4g Cholesterol
118mg Sodium 225mg Carbohydrate 9g Dietary Fiber 1g Sugar 2g Protein 18g
Source: CDKitchen
LOW-FAT CHICKEN ENCHILADAS
~Shared by Maggie, TX
Ingredients:
4 (or 1 lb.) skinless chicken breasts or turkey, poached
2 cans Campbell’s Healthy Request Cream of Chicken soup
1 onion, chopped
7 oz. can diced green chilies
12 oz. can evaporated skim milk
8 oz. low fat shredded cheddar, Monterey Jack or Mexican cheese
7 oz. bag tortilla chips
Instructions:
Preheat oven to 350 degrees. Shred poached chicken and set aside. Heat
other ingredients in a saucepan and set aside. Spray 9 x 13-inch pan
with PAM. Line bottom of pan with 1/2 bag tortilla chips. Layer 1/2
shredded chicken, then 1/2 sauce. Repeat layers and sprinkle with
cheese. Bake 30 to 45 minutes until cheese is bubbling. Top with green
onion, sliced olives, sour cream or salsa.
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ASPARAGUS
POLENTA BAKE
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 6 ounces portobello mushrooms, thinly sliced
- 8 ounces asparagus, cut into 1-inch pieces
- 1-2 teaspoons olive oil
- 1 package (16 ounces) prepared Italian Herb polenta
- 1 cup water
- 1 ounce sun-dried tomatoes (not in oil, about 8 halves),
sliced
- 1/4 to 1/2 cup (1-2 ounces) shredded Parmesan cheese
DIRECTIONS
Saute mushrooms and asparagus in oil in large skillet 2 to 3 minutes;
cook, covered, until asparagus is crisp-tender, about 5 minutes.
Mash polenta in medium saucepan; mix in water and cook over medium
heat, whisking until smooth and hot, about 5 minutes.
Stir in mushrooms and asparagus, and sun-dried tomatoes. Spoon mixture
into 4 ramekins or a shallow casserole or quiche dish; sprinkle with
Parmesan cheese.
Bake at 425 degrees F. until cheese is browned and polenta puffed,
about 20 minutes.
TIP: If sun-dried tomatoes need to be softened, soak in hot water to
cover, 5 to 10 minutes.
Nutritional Information Per Serving: Calories: 110, Fat: 2.2 g,
Cholesterol: 4.2 mg, Sodium: 94 mg, Protein: 5.4 g, Carbohydrate: 16.7
g
Diabetic Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
Source: 1,001
Delicious Recipes for People with Diabetes
CHICKEN AND BULGUR LOAF
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3/4 cup chicken stock or vegetable stock
- 1/2 cup bulgur
- 1 cup chopped red bell peppers
- 1 cup chopped onions
- 12 ounces ground chicken
- 1 large egg
- 1 large egg white
- 1/4 cup ketchup
- 1/4 cup dry seasoned bread crumbs
- 1-1/2 teaspoon minced garlic
- 1/2 teaspoon dried basil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup barbecue sauce
DIRECTIONS
Preheat oven to 375 degrees F. Spray a 8x4-inch loaf pan with vegetable
spray.
In a saucepan over medium-high heat, bring stock to a boil. Add bulgur;
remove from heat. Let stand, covered, for 20 minutes or until liquid is
absorbed and grain is tender. Set aside to cool.
In a nonstick frying pan sprayed with vegetable spray, cook red peppers
and onions over medium-high heat for 10 minutes or until golden and
tender; set aside to cool.
In a bowl combine bulgur, ground chicken, egg, egg white, ketchup,
bread crumbs, garlic, basil, salt and pepper. On a piece of waxed
paper, pat mixture into an 8-inch square. Spread cooled red peppers and
onions over surface.
Using waxed paper as an aid, roll up mixture from bottom. Lifting waxed
paper, gently drop loaf seam-side down into prepared loaf pan. Spread
barbecue sauce over top. Bake in preheated oven, uncovered, for 30
minutes.
Nutritional Information Per Serving (1/6 of recipe): Calories: 218,
Carbohydrate: 20 g, Fiber: 3 g, Protein: 15 g, Fat: 9 g, Sodium: 262
mg, Cholesterol: 37 mg
Diabetic Exchanges: 1/2 Starch, 2 Vegetables, 1 Lean Meat, 1 Fat
Source: America's
Everyday Diabetes Cookbook by Katherine Younker
PORTOBELLO BEEF POTATOES
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 small baking potatoes
- 2 shallots, thinly sliced
- 4 portobello mushroom caps, sliced
- 2/3 cup sliced baby carrot (or chopped carrot)
- 1/4 cup chopped celery
- 1 tablespoon chopped fresh marjoram (or 1/2 teaspoon dried)
- 1 clove garlic, minced
- 1/2 cup prepared fat-free beef gravy
- 2 tablespoons red wine or water
- 4 ounces sliced cooked deli roast beef, cut into strips
(about 1 cup)
- 1/3 cup fat-free sour cream (optional)
DIRECTIONS
Microwave or bake potatoes until tender.
Meanwhile, spray medium nonstick skillet with
nonstick cooking spray. Heat over medium heat. Add shallots, mushrooms,
carrots, celery, marjoram, and garlic.
Add 2 tablespoons water, and cook, covered, 5-7 minutes or until
carrots and mushrooms are tender.
Stir in gravy, wine or water, and beef. Cook until thoroughly heated.
If desired, stir in 1/3 cup fat-free sour cream, heat thoroughly. Serve
over split baked potatoes.
Nutritional Information Per Serving (1 potato, 1 ounce beef): Calories:
187, Fat: 2 g, Cholesterol: 18 mg, Sodium: 329 mg, Carbohydrate: 31 g,
Dietary Fiber: 4 g, Sugars: 4 g, Protein: 12 g
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1 Very Lean Meat
Source: Express
Lane Diabetic Cooking by Robyn Webb
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CHICKEN
ENCHILADAS
~Shared by Maggie, TX
The microwave makes short work of this tasty main course.
Prep/Total Time: 20 min.
Ingredients
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 package (9 ounces) frozen diced cooked chicken breast, thawed and
chopped
4 ounces cream cheese, cubed
1 can (4 ounces) chopped green chilies
1/4 cup chicken broth
2 teaspoons chili powder
1/2 teaspoon ground cumin
6 flour tortillas (8 inches), warmed
4 ounces process cheese (Velveeta), cubed
1/2 cup diced fresh tomato, divided
2 tablespoons milk
Directions
In a large microwave-safe bowl, combine onion and garlic. Cover and
microwave on high for 30-60 seconds or until onion is tender, stirring
twice. Stir in the chicken, cream cheese, green chilies, broth, chili
powder and cumin. Cover and microwave on high for 45-90 seconds or
until cream cheese is melted, stirring twice.
Spoon about 1/3 cup down the center of each tortilla. Roll up and place
seam side down in an ungreased microwave-safe 8-in. square dish.
In a microwave-safe bowl, combine the process cheese, 1/4 cup tomato
and milk. Microwave, uncovered, on high for 30-60 seconds or until
cheese is melted, stirring twice; drizzle over enchiladas. Top with
remaining tomato. Microwave enchiladas, uncovered, on high for 45-90
seconds or until heated through.
Yield: 3 servings.
CHEESY HAM AND EGG BAKE
~Shared by Maggie, TX
Prep: 20 minutes
Bake: 15 minutes
Ingredients
* 1 tablespoon butter or
margarine
* 2 teaspoons unbleached
all-purpose flour
* Dash black pepper
* 1/2 cup milk
* 1/4 cup shredded American
cheese (1 ounce)
* 4 eggs
* 1 tablespoon grated Parmesan
or Romano cheese
* Dash black pepper
* 1 tablespoon butter or
margarine
* 1/3 cup diced fully cooked
ham or fully cooked smoked turkey
* 1/2 of a 2-1/2-ounce jar
(1/4 cup) sliced mushrooms, drained
* 1 green onion, thinly sliced
Directions
1. For sauce, in a small saucepan melt 1 tablespoon butter. Stir in
flour and dash pepper. Add the milk all at once. Cook and stir over
medium heat until thickened and bubbly. Cook and stir for 1 minute
more. Stir in American cheese until melted. Remove from heat. Set aside.
2. In a small bowl beat together eggs, Parmesan cheese, and dash pepper.
3. In a medium skillet melt 1 tablespoon butter. Pour egg mixture into
the skillet. Cook over medium heat, without stirring, until mixture
begins to set on the bottom and around edge. Using a large spatula,
lift and fold the partially cooked egg mixture so that the uncooked
portion flows underneath. Continue cooking for 2 to 3 minutes more or
until egg mixture is cooked through but is still glossy and moist.
4. Spoon the eggs into two small casseroles. Sprinkle with the ham and
mushrooms. Pour sauce over ham and mushrooms.
5. Bake, covered, in a 350 degree F oven for 15 to 20 minutes or until
heated through. Sprinkle with green onion.
Nutrition Facts
* Servings Per Recipe 2 servings
* Calories 409,
* Total Fat (g) 31,
* Saturated Fat (g) 15,
* Cholesterol (mg) 491,
* Sodium (mg) 907,
* Carbohydrate (g) 9,
* Protein (g) 24,
* Vitamin C (DV%) 4,
* Calcium (DV%) 26,
* Iron (DV%) 12,
* Percent Daily Values are based on a
2,000 calorie diet
Source: Better Homes & Gardens magazine
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CHOCOLATE
BILLIONAIRES
I received the link to these and oodles of other candy recipes from our
pal Rusty in Leesburg, FL.
See the link that follows the recipe.
Makes about 4 dozen
1 package caramels (14 ounces)-about 68
3 tablespoons water
1 1/2 cups coarsely chopped pecans
1 cup coarsely crushed crisp rice cereal
2 cups milk chocolate chips
1/3 bar paraffin wax
In top of double boiler over low heat or in microwave, melt caramels
with water. Remove from heat and stir in pecans and cereal. Drop by
heaping teaspoonfuls onto lightly greased waxed paper. Chill until
firm. In top of double boiler over low heat, melt chocolate chips and
paraffin. Use a double boiler rather than a microwave for this step, as
you will need to work over the pot in order to keep the chocolate
melted. Dip caramel/pecan/cereal drops in melted chocolate. Place on
waxed paper and chill until set. Store in airtight container.
Source: Northpole.com
KING RANCH CHICKEN
This IS Texas, folks. It represents the flavors and geography of this
great state. Did you know the King Ranch is dang-near the size of Rhode Island?
Yeppers. Everything is bigger in Texas!
Ingredients:
10 3/4 oz. can cream of Mushroom soup
10 3/4 oz. can cream of Chicken soup
10 oz. can diced tomatoes with green chilies
1/2 cup chicken broth
2 cups diced chicken; precooked
12 corn tortillas, broken to fit pan
1/2 cup onion, chopped
2 cups cheddar cheese, shredded
Preparation Instructions:
Preheat oven to 350 degrees. Lightly mist a 9” x 13" casserole dish
with non- stick cooking spray. Mix soup, tomatoes and chicken broth
together until smooth. Layer half of the chicken, tortillas, onion,
cheese and soup mixture in the casserole dish. Repeat layers ending
with the grated cheese. Bake 1 hour, uncovered.
Yields 6 servings.
PUMPKIN PIE SANDWICH COOKIES
Makes 2 Dozen
FILLING
2 (8 oz) pkgs cream cheese, room temperature
1 cup powdered sugar
1/2 cup unsalted butter, room temperature
2 tsp vanilla
Beat all ingredients in bowl until smooth.
COOKIES
2 3/4 cups flour
4 1/2 tsp cinnamon
2 tsp baking powder
1 1/2 tsp nutmeg
1 1/2 tsp ginger
1 tsp baking soda
1 tsp salt
1/2 tsp cloves
1 1/4 cups unsalted butter, room temperature
1 1/2 cups sugar
3 Tbsp dark molasses
2 tsp vanilla
4 large eggs
1 1/4 cups canned pure pumpkin
1/2 cup buttermilk
Preheat oven to 325°. Whisk first 8 ingredients in medium bowl. Using
electric mixer, beat butter, sugar, molasses and vanilla in large bowl
to blend. Add eggs 1 at a time, beating until blended after each
addition. Beat in pumpkin. Beat in dry ingredients in 3 additions
alternate with buttermilk in 2 additions, beating just until combined.
Line 2 rimmed baking sheets with parchment. Drop dough by rounded
tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake
cookies 1 sheet at a time until toothpick inserted into center comes
out clean, about 13 min. Cool cookies on sheet. Repeat with remaining
dough. (Can be made 8 hours ahead. Let stand at room temperature.)
Spread 2 tablespoons filling on flat side of 1 cookie. Top with second
cookie, forming sandwich. Repeat with remaining cookies &
filling. (Can be made 1 hour ahead. Let stand at room temperature.)
SPAGHETTI FLORENTINE
Serves: 6
Prep. time: 5 minutes
Cooking time: 20
- 1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
- 1/3 cup all-purpose flour
- 1/2 tsp. Italian seasoning, crushed
- 1/4 tsp. garlic powder or 2 cloves garlic, minced
- 1/8 tsp. pepper
- 1 pkg. (about 10 oz.) frozen chopped spinach, thawed and well drained
- 1/2 cup plain yogurt
- 1 medium tomato, diced
- 4 cups hot cooked spaghetti, cooked without salt
- 1/4 cup grated Parmesan cheese
MIX broth, flour, Italian seasoning, garlic and pepper in saucepan. Add
spinach. Cook and stir until mixture boils and thickens. Remove from
heat.
STIR in yogurt and tomato. Toss with spaghetti. Sprinkle with cheese.
Source: Swanson's Simply Delicious Cookbook
MINCEMEAT BARS
3/4 cup sugar
1/3 cup molasses
1 1/2 cups flour
2 cups old-fashioned oats
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter
1 (27 ounce) jar mincemeat
Preheat the oven to 350 F. Grease a 9-inch square baking
pan. Combine the sugar, molasses, flour, oats, and salt in a
large bowl. Using 2 knives or a pastry blender, cut in the
butter until the mixture resembles coarse crumbs. Press half
of the oat mixture into the prepared pan. Spoon the mincemeat
over the top. Crumble the remaining oat mixture evenly over
the mincemeat. Bake for 25 minutes, or until lightly
browned. Cool completely on a wire rack before cutting.
Makes 16 bars
Source: American Profile - Marjorie Reif
SLOW-COOKER CHEESEBURGER SOUP
Be sure to brown the ground beef before adding it to the slow cooker.
Browning helps keep the meat from clumping and adds extra flavor.
Makes: 6 servings (8 cups)
Total time: 3 - 4 hours (low heat)
4 Tbsp. unsalted butter
1 lb. ground beef sirloin
1 cup diced onion
3/4 cup diced celery
1/2 cup diced carrot
1 tsp. minced garlic
1 tsp. dried basil
1/4 cup all-purpose flour
1 1/2 cups milk
3 cups low-sodium chicken broth
2 cups peeled and diced russet potatoes
2 cups shredded sharp Cheddar cheese
Kosher salt and black pepper to taste
Ketchup
Prepared yellow mustard
Chopped dill pickles
Melt butter in a sauté pan over medium heat. Add sirloin; cook until
meat begins to brown. Stir in onion, celery, carrot, garlic, and basil;
cook 5 minutes.
Add flour, stirring to coat meat; cook 1 minute. Stir in milk until
mixture is smooth. Bring mixture to a boil; cook 2 minutes. Transfer
soup to a 3- to 4-qt. slow cooker.
Stir in broth and potatoes. Cover soup; cook until potatoes are tender,
on low-heat setting for 3–4 hours.
Add Cheddar just before serving, stirring until cheese melts. Season
soup with salt and pepper; garnish each serving with ketchup, mustard,
and pickles.
Steps to Success
1. Brown the ground beef in butter, breaking up meat with a wooden
spoon, then add vegetables.
2. Stir in the flour; cook 1 minute to remove the raw taste and to coat
the meat and vegetables.
3. Add cheese at the end of cooking time so it doesn’t curdle. Mild
Cheddar and American work, too.
Nutrition Information
Per serving: 440 cal; 24g total fat (14g sat); 107mg chol; 403mg
sodium; 26g total carbs; 2g fiber; 31g protein
Editor’s Note
If you’re looking to cut some calories and fat, try substituting ground
turkey breast in place of the ground sirloin. With all of the flavors
in this soup, you’ll hardly miss the beef.
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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
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
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.
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.
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