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A to Z Recipes
November 16, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. I sure hope things are good in your neck of the woods. I guess I
still have that "seasonal thing" going where nothing seems
particularly right. Certainly the election, national economics, and pressures
from work have nothing to do with it. Well, let me take that back. The price of
gas at the pumps has made me smile... even if not much else has lately.
The current Monthly Theme topic is Heavenly Holiday
Cookies, in memory of our Linda G. in MI, who was a huge part of this publication before her passing. Please visit the
Monthly Theme - Recipe Submissions section to read more about it. You'll find the link to use for sharing recipes here at
A to Z Recipes.
You'll find a lot to make you laugh, think, and cook in today's issue. Look at who shared with you today:
Mary H., Montreal, Canada
Treva, NC
Pat, Merritt Island, FL
Larry J., Spring Hill, TN
Patricia, Charlevoix, MI
Larry Holmes, Toronto, Canada
Jean, Syracuse, NY
Johnny, LA
Marty B., Tell City, IN
Mary S., Nashville, TN
Leasa, IA
Jim D., WA State
Linda H., Rosharon, TX
Jessica, Corfu, Greece
Chris M., NM
Luanne, FL
We'll see you here again on Wednesday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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~Shared by Mary H., Montreal, Canada
"Today, the rich and powerful are primarily rappers and pop stars, and people worship them not for their accomplishments and poise, but for what their wealth allows them to get away with."
~Steven Baric
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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GRANDMA'S KITCHEN
~Shared by Treva, NC
In my memory I can define,
Grandma's house vivid in my mind.
A long little house quaint and unique,
In my memory I keep getting peeks.
White board siding could be found,
With each window trimmed in brown.
Across the front a porch and swing,
Where we would sit and sometimes sing.
Her most favorite place to be,
Was in her kitchen for all to see.
Us kids would be outback,
Playing games while she kept track.
I could always look up and see,
My sweet Grandma looking back at me.
Doing her chores and cooking so fine,
We always enjoyed dinner time.
If we looked hot as we played,
Out she'd come with good lemonade.
Served ice cold in the metal glasses,
Different colors for her lads and lassies.
She loved to have us visit her,
And all we kids could cause quite a stir.
She never complained or called us down,
Her grandkids were the best in town.
She seemed old way back then,
But I recall now with a great big grin.
She was younger than I am now,
Those days were just different somehow.
Life seemed easier and simpler too,
When I recall Grandma's kitchen view.
A place of love and caring it was,
Where the Lord smiled down from above.
© Shy Barr
April 25, 2007
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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Peroxide
~Shared by Pat, Merritt Island, FL
I use 3% hydrogen peroxide straight from the bottle on food & blood stains on dirty laundry especially hard stains like blackberry juice and the stain will come completely out and without the expensive Oxi Clean product. It is a fascinating product and no laundry room should be without it. See below I know it works on foods as I use it all the time.
This is what Oxi clean is... 3% peroxide
This was written by Becky Ransey of Indiana
'I would like to tell you of the benefits of that plain little old bottle of 3% peroxide you can get for under $1.00 at any drug store. My husband has been in the medical field for over 36 years, and most doctors don't tell you about peroxide, or they would lose thousands of dollars.'
1. Take one capful (the little white cap that comes with the bottle) and hold in your mouth for 10 minutes daily, then spit it out. (I do it when I bathe) No more canker sores and your teeth will be whiter without expensive pastes. Use it instead of mouthwash (Small print says mouth wash and gargle right on the bottle.)
2. Let your toothbrushes soak in a cup of 'Peroxide' to keep them free of germs.
3. Clean your counters, table tops with peroxide to kill germs and leave a fresh smell. Simply put a little on your dishrag when you wipe, or spray it on the counters. Also on all electronics such as DVD players.
4. After rinsing off your wooden cutting board, pour peroxide on it to kill salmonella and other bacteria.
5. I had fungus on my feet for years - until I sprayed a 50/50 mixture of peroxide and water on them (especially the toes) every night and let dry.
6. Soak any infections or cuts in 3% peroxide for five to ten minutes several times a day. My husband has seen gangrene that would not heal with any medicine, but was healed by soaking in peroxide.
7. Fill a spray bottle with a 50/50 mixture of peroxide and water and keep it in every bathroom to disinfect without harming your septic system like bleach or most other disinfectants will.
8. Tilt your head back and spray into nostrils with your 50/50 mixture whenever you have a cold, or plugged sinuses. It will bubble and help to kill the bacteria. Hold for a few minutes then blow your nose into a tissue.
9. If you have a terrible toothache and cannot get to a dentist right away, put a capful of 3% peroxide into your mouth and hold it for ten minutes several times a day. The pain will lessen greatly.
10. And of course, if you like a natural look to your hair, spray the 50/50 solution on your wet hair after a shower and comb it through. You will not have the peroxide burnt blonde hair like the hair dye packages, but more natural highlights if your hair is a light brown, reddish, or dirty blonde It also lightens gradually so it's not a drastic change.
11. Put half a bottle of peroxide in your bath to help rid boils, fungus, or other skin infections.
12. You can also add a cup of peroxide instead of bleach to a load of whites in your laundry to whiten them. If there is blood on clothing, pour directly on the soiled spot. Let it sit for a minute, then rub it and rinse with cold water. Repeat if necessary.
13. I use peroxide to clean my mirrors with, and there is no smearing which is why I love it so much for this.
I could go on and on. It is a little brown bottle no home should be without! With prices of most necessities rising, I'm glad there's a way to save tons of money in such a simple, healthy manner.
Send on to others who might need to know the benefits of 3% peroxide.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Heavenly Holiday Cookies
Just as the name implies, we're looking to bake up some heavenly holiday cookies. This month's theme topic is dedicated to our dear
Linda G. who often published issues here at a2z on Wednesdays. Her family could always count on some of the best cookies in the world during the holidays. I know many in your family anxiously await this time of year for the same reason. Let's share recipes for these tiny gems that we lovingly bake up for family and friends as we gather during the holiday season. Any cookie recipe will do (bars, drop, pressed, etc.) and please keep the rules for submitting them in mind (title, ingredients, etc. accompanied by the required information about yourself). I think this is a perfect tribute to one of the nicest people I've had the pleasure of knowing. In my heart I know
Linda is having a truly Heavenly Holiday this year.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Heavenly Holiday Cookies. We will collect them the remainder of this month and post them on the
second Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Heavenly Holiday Cookies
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Heavenly Holiday Cookies.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Heavenly Holiday Cookies has a deadline of November 30, 2008, and will be posted on December 7, 2008.
Please use this email link to submit a recipe for theme recipes: Heavenly Holiday Cookies
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our November Birthday Babies:
2nd Patricia F. in Nebraska
2nd Sandy in Wise, Virginia
2nd Cindy in Salem, Ohio
3rd Patty R. in Alaska
4th Linda H. in Carmel, New York
4th Sheridan in Scandia, Kansas
6th Nancy S. in Elma, Washington
6th Trina S. in Commercial Point, Ohio
7th Shernette R. in Hanover, Jamaica, W. I.
7th Beverly H. in Long Beach, California
8th Janet S. in Winona, Minnesota
8th Sheila G. in Cedartown, Georgia
8th Brenda H. in West Lafayette, Ohio
8th Sally H. in Boise, Idaho
9th Bill E. in Rocky Mount, North Carolina
11th Sandy M. in Benzonia, Michigan
12th Aafrin in Pune, India
13th Joan in Savona, British Columbia, Canada
13th Anita, Battle Ground, WA
14th Marilyn B. in Center Line, Michigan
14th Susan H. in Waynesboro, Pennsylvania
15th Cheryl in Chicago, Illinois
15th Christine in London, Ontario, Canada
16th Laura B. in Jonesville, Louisiana
16th Carole L. in Binghamton, New York
17th Don G. in Georgia
17th Mary S. in Nashville, Tennessee
19th Anna F. in Dickinson, North Dakota
19th Amber T. in Drumright, Oklahoma
20th Helen J. in North Fort Myers, Florida
20th Virginia M. in Lagos
20th Brenda S. in The Chaco, Paraguay
21st Jaye P. in Fairbanks, Alaska
23rd Mechelle D. in Tampa, Florida
25th Carol A. in Northern California
26th Marge in South Dakota
26th Olga R. in Williamstown, New Jersey
27th Linda C. in Ardmore, Oklahoma
28th Stoney S. in Mount Hope, Virginia
29th Linda in Huber Heights, Ohio
29th Kathy C. in Bartlesville, Oklahoma
30th Bill R. in Madison, Wisconsin
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Why Coffee Is Better Than Men
A cup of coffee looks good in the morning.
You won't fall asleep after a cup of coffee.
You can always warm coffee up.
Coffee comes with endless refills.
You won't get arrested for ordering coffee at 3 AM.
Coffee is out of your system by tomorrow morning.
You can make coffee as sweet as you want.
Coffee smells and tastes good.
You can turn the pot on, leave the room, and it'll be hot when you get back.
They have coffee at police stations.
You can always ditch a bad cup of coffee.
No matter how ugly you are, you can always get a cup of coffee.
A big cup or small cup? It doesn't matter.
You can have an intelligent conversation with coffee.
Coffee is ready in 15 minutes or less.
Coffee doesn't take up half your bed.
Coffee doesn't mind if you wake up at 3 AM and decide to have a cup.
INSTANT COFFEE!
78 Ways to know if you drink too much coffee...
You answer the door before people knock.
Juan Valdez named his donkey after you.
The only kitchen appliances you own are made by Mr. Coffee.
You ski uphill.
You get a tax cut for all the coffee you bought.
You get a speeding ticket even when you're parked.
You speed walk in your sleep.
You have a bumper sticker that says: "Coffee drinkers are good in the sack."
You haven't blinked since the last lunar eclipse.
You just completed another sweater and you don't know how to knit.
You grind your coffee beans in your mouth.
The nurse needs a scientific calculator to take your pulse.
You sleep with your eyes open.
When you open your dish cabinet, and there is only mugs.
You have to watch videos in fast-forward.
The only time you're standing still is during an earthquake.
You can take a picture of yourself from ten feet away without using the timer.
You lick your coffeepot clean.
You spend every vacation visiting "Maxwell House."
You're the employee of the month at the local coffeehouse and you don't even work there.
You've worn out your third pair of tennis shoes this week.
Your eyes stay open when you sneeze.
Your coffee cake, must have coffee in it.
You chew on other people's fingernails.
Your T-shirt says, "Decaffeinated coffee is the devil's blend."
You're so jittery that people use your hands to blend their margaritas.
You can type sixty words per minute... with your feet.
The only gift you get for Valentines Day you get chocolate covered beans.
You can jump-start your car without cables.
All your kids are named "Joe".
Your only source of nutrition comes from "Sweet & Low."
You don't sweat, you percolate.
You buy 1/2 & 1/2 by the barrel.
You've worn out the handle on your favorite mug.
You go to AA meetings just for the free coffee.
You walk twenty miles on your treadmill before you realize it's not plugged in.
You forget to unwrap candy bars before eating them.
Charles Manson thinks you need to calm down.
Every shirt or blouse you own has a coffee stain on it.
You've built a miniature city out of little plastic stirrers.
People get dizzy just watching you.
You've worn the finish off your coffee table.
The Taster's Choice couple wants to adopt you.
Starbucks owns the mortgage on your house.
You're so wired, you pick up AM radio and people test their batteries in your ears.
Your life's goal is to amount to a hill of beans.
Instant coffee takes too long.
When someone says. "How are you?", you say, "Good to the last drop."
You want to be cremated just so you can spend the rest of eternity in a coffee can.
You want to come back as a coffee mug in your next life.
Your birthday is a national holiday in Brazil.
Your hand is permanently shaped to hold your mug.
You'd be willing to spend time in a Turkish prison.
You go to sleep just so you can wake up and smell the coffee.
You're offended when people use the word "brew" to mean beer.
You name your cats "Cream" and "Sugar."
You get drunk just so you can sober up.
You speak perfect Arabic without ever taking a lesson.
Your lips are permanently stuck in the sipping position.
You have a picture of your coffee mug on your coffee mug.
You can outlast the Energizer bunny.
You can jump to the moon.
You short out motion detectors.
You have a conniption over spilled milk.
You don't even wait for the water to boil anymore.
Your nervous twitch registers on the Richter scale.
You think being called a "drip" is a compliment.
You don't tan, you roast.
You don't get mad, you get steamed.
Your three favorite things in life are...coffee before, coffee during and coffee after.
Your lover uses soft lights, romantic music, and a glass of iced coffee to get you in the mood.
You can't even remember your second cup.
You help your dog chase its tail.
You soak your dentures in coffee overnight.
Your coffee mug is insured by Lloyds of London.
You introduce your spouse as your coffeemate.
You think CPR stands for "Coffee Provides Resuscitation."
Your first-aid kit contains two pints of coffee with an I.V. hookup.
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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NEBRASKA
RUNZAS (OR BIEROCKS)
This is a "cheat" recipe as it uses frozen dough. However, it will bring back memories for some of you who live in Nebraska, Kansas, and a few other places where there is a predominance of Hanoverian or Volga German ancestors. The dough will not have the slightly sweet taste of true Bierock dough, but there is some in the filling.
Ingredients
12 Rhodes Texas™ Rolls, or 24 Rhodes Dinner Rolls, thawed but still cold
4 cups sliced cabbage
1 cup sliced yellow onion
1 tablespoon vegetable oil
8 ounces ground beef
1 teaspoon sugar
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon pepper
1 cup mozzarella cheese, grated
2 tablespoons butter, melted
Instructions
Saute cabbage and onion in oil. Cover and steam for 40 minutes. Brown ground beef in a large pan, and drain well. Add cabbage, onion, sugar, vinegar, salt and pepper and cook for an additional 20 minutes.
Flatten each Texas™ roll, or 2 dinner rolls into a 6-inch circle. Divide filling among 12 circles (about 1/3 cup). Place 1 tablespoon mozzarella cheese on top of filling. Pull edges around filling and pinch to close.
Place on a large sprayed baking sheet, pinched side down. Brush tops with melted butter. Bake at 350F 30-35 minutes.
Source: Rhodes Bread
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
KENTUCKY FRIED CATFISH
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
2 pounds skinned, dressed catfish
Salt to taste
2 cups buttermilk
2 cups yellow cornmeal
1 pound shortening
TO PREPARE:
1. Cut catfish into serving pieces and salt.
2. Dip fish into buttermilk and then roll in cornmeal.
3. Fry fish until golden brown in hot shortening in heavy skillet.
4. Drain on paper towel before serving.
Servings: 4 - 6
Source: "To Market, To Market...A Collection of Kentucky Recipes"
BARBECUED CHUCK ROAST
~Shared by Patricia, Charlevoix, MI
1 5-pound chuck roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) can or bottle beer
3 teaspoons minced garlic
3 teaspoons thinly sliced fresh ginger root
1 onion, finely chopped
3 teaspoons coarsely ground black pepper
2 teaspoons salt
In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145. Baste often during the last hour with reserved marinade. Serves 8.
FOOLPROOF FUDGE
~Shared by Treva, NC
3 cups (18 ounces) semisweet chocolate chips (or milk chocolate chips)
1 (14 ounce) can Eagle Brand sweetened condensed milk
Dash of salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract
In heavy saucepan, over low heat, melt chips with Eagle Brand and salt.
Remove from heat; stir in nuts (if desired) and vanilla extract. Spread evenly into wax paper lined 8- or 9-inch square pan. Chill 2 hours or until firm.
Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in refrigerator.
Makes about 2 pounds.
CRANBERRY DUMPLINGS
~Shared by Larry Holmes, Toronto, Canada
2 cups fresh cranberries
1 cup sugar
1 cup water
1/4 teaspoon salt
1 cup sifted all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground mace
1 large egg beaten
1/2 cup milk
heavy cream, whipped (optional)
Wash cranberries and place in a saucepan. Add the 1 cup sugar, water and 1/4 teaspoon salt. Cover, bringing to boiling point and cook 10 minutes or until skins pop. Sift together the next 5 ingredients. Combine egg and milk and add to the dry ingredients. Stir only enough to blend ingredients.
Drop from tablespoons on top of hot cranberries. Cover and simmer 20 minutes without lifting the cover. Serve at once with whipped cream, if desired.
Makes 6 servings.
DAIQUIRI BALLS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 (6-ounce) package semisweet chocolate bits
1/2 C. sour cream
1/2 lb. vanilla wafers
1 C. confectioners' sugar, plus more for rolling
1/4 t. salt
3 T. cocoa
1 T. each lemon and orange zest, grated
2 1/2 T. lemon juice
1 1/2 T. white corn syrup
1/4 C. rum
1 C. pecans, finely chopped
Melt chocolate over hot water. Cool. Add sour cream; mix and refrigerate overnight. Form into 54 balls, using 1/2 teaspoon mixture for each. Crush wafers, and add 1 cup confectioners' sugar, salt, cocoa, and fruit zests. Blend in lemon juice, syrup, rum, and pecans. Form balls the size of walnuts around the chocolate centers. Roll in confectioners' sugar.
Store in airtight containers. Freeze.
Makes 54 balls.
SALSA FRESCA
~Shared by Treva, NC
2 ripe tomatoes (about 1 lb. total), cored and chopped
1/2 yellow onion, minced
1/2 cup coarsely chopped cilantro
Juice of 1 lime (about 1/4 cup)
1/2 jalapeno or Serrano chili, cored, seeded and minced
Salt (optional)
In a large bowl, combine the tomato, onion, cilantro, limejuice and chili. Toss gently to mix well. Season to taste with salt, if you like. Serve at room temperature or chilled.
DRESSED SEAFOOD PO' BOYS
(For a crowd)
~Shared by Johnny, LA
10 eggs, lightly beaten
2 1/2 cups milk
2 pounds (3 pints) cornmeal
1 1/2 pounds (3 pints) all-purpose flour
12 pounds medium shrimp, shelled; or 36 dozen shucked oysters
3 quarts mayonnaise
10 cloves garlic, minced
2 tablespoons TABASCO brand Pepper Sauce
48 hero rolls (about 6-inches long)
3 pounds (1 gallon) shredded lettuce
6 pounds (12) large tomatoes, cut in strips
In small bowl, combine eggs and milk. In shallow pan, combine cornmeal and flour. Dip shrimp or oysters in egg mixture, then in meal flour mix. Deep fry in hot oil (350°F - 375°F) until golden. Drain on paper towels. Combine mayonnaise, garlic and TABASCO® Sauce. Slice 1 inch off end of hero rolls. Scoop out soft insides. Spread inside of roll with mayonnaise mixture. Spoon in shrimp, lettuce and tomatoes. Serve hot.
Makes 48 sandwiches.
VEGETABLE SALAD
~Shared by Marty B., Tell City, IN
1 can French style green beans
1 can diced carrots
1 can small peas
1 can shoe peg corn
1 can baby lima beans
1 c. chopped fresh green pepper
1 c. chopped celery
1 c. chopper Bermuda onion (I use Vidalia)
Dressing:
1 c. sugar
3/4 c. vinegar
1/2 c. vegetable oil
1 ts. pepper
Drain all vegetables, add green pepper, celery and onion.
Dressing: heat sugar, vinegar, oil and pepper to boiling. Pour hot dressing over vegetables, stir. Refrigerate. Serve cold.
CORN BALLS
~Shared by Treva, NC
They're great with ham, steak or roast beef.
SERVINGS 8-10
PREP 20 min.
COOK 25 min.
TOTAL 45 min.
INGREDIENTS
1/2 cup chopped onion
1 cup chopped celery
1/2 cup butter
3-1/2 cups herb-seasoned stuffing croutons
3 cups cooked whole kernel corn
3 eggs, beaten
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
In a small saucepan, cook onion and celery in butter until tender; set aside to cool. In a large bowl, combine the croutons, corn, eggs, water, salt, pepper and onion mixture. Shape into eight to 10 balls. Place in an ungreased shallow baking dish. Bake, uncovered, at 375° for 25-20 minutes.
Yield: 8-10 servings.
Nutrition Facts One serving: (1 each) Calories: 226 Fat: 12 g Saturated Fat: 6 g Cholesterol: 88 mg Sodium: 496 mg Carbohydrate: 27 g Fiber: 3 g Protein: 6 g
Source: Country Woman
MOUNDS BARS
~Shared by Mary S., Nashville, TN
Ingredients:
5 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
14 ounces flaked coconut
4 cups semisweet chocolate chips
Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a little at a time, blending each time until smooth. Stir in the coconut. Pat the mixture into a greased 9 x 13 inch pan and chill until firm. Place the chocolate chips in a bowl that is microwave-safe and heat on high 1 minute at a time, stirring after each minute, until melted. This is where the recipes vary. You can cut the bars first (1x2 inches) and dip into the chocolate OR pour the chocolate over the top of the uncut bars and cut after they have chilled and the top is firm. I think for a potluck it's easier to cut the bars later, and either keep them in the pan to take to the potluck or put them on a platter once there.
HOT CRAB SPREAD
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
1 - 8oz pkg cream cheese, softened
1 - 6oz can of crabmeat, drained, flaked and picked through
1/2 sour cream
1/4 t garlic salt
2 T diced green onion with tops
1 T milk
1 t lemon juice
pepper to taste
Preheat oven to 375°. Combine all ingredients, mixing well. Spread in ungreased 9" pie plate. Bake for 20 minutes. May sprinkle top with parsley or paprika. Serve with crackers.
Makes 2 cups
Source: My recipe box
CHERRY SWIRL BROWNIES
~Shared by Treva, NC
Cream cheese, maraschino cherries and chocolate create a trio of delight in fudgy brownies.
Prep Time:10 min
Start to Finish:2 hr
Makes:16 brownies
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1/4 cup chopped well-drained maraschino cherries
1 teaspoon maraschino cherry juice
1 egg
1 box Betty Crocker® Ultimate Fudge brownie mix with Hershey®'s Fudge Pouch and melt away mini chips
Water, vegetable oil and eggs called for on brownie mix box
1. Heat oven to 350°F. Grease bottom of 8-inch or 9-inch square pan with shortening or cooking spray.
2. In medium bowl, beat cream cheese, sugar, cherries, cherry juice and 1 egg with spoon; set aside.
3. Make brownie batter as directed on box, using water, oil and eggs--except spread half of the batter in pan. Spread cream cheese mixture over batter. Spoon remaining batter on top; spread gently to cover.
4. Bake 39 to 49 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour, before cutting. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude brownie directions on box.
Nutrition Information:
1 Serving: Calories 300 (Calories from Fat 140); Total Fat 16g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 55mg; Sodium 170mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 27g); Protein 4g
Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat
Source: BettyCrocker.com
BURRITO CASSEROLE
~Shared by Jim D., WA State
1 cn Refried beans
12 oz Block Monterey Jack Cheese, -grated
1 cn Chopped green chilis (unless -cheese is the kind with Jalapenos)
1 sm Can Hunts tomato sauce
1/2 Bag (approx 5 or 6) flour -tortillas
Approx 1 lb ground beef, browned, with onion & garlic. Drain fat well.
Mix tomato sauce with browned hamburger & onions, set aside. Soften Tortillas in microwave. Spread first tortilla with refried beans, Sprinkle heavily with grated cheese, put in bottom of round 1 1/2 qt. Casserole. Spread 2 ND tortilla with thin layer of beans, place on Top of first layer, spread generously with meat mixture, add a Generous sprinkling of peppers and a scant sprinkling of cheese. Continue layering tortillas with the emphasis alternating between Bean & cheese combo and meat and pepper combination. Reserve enough Of the beans to spread a thin layer on the top tortilla, and cover it With a THICK layer of cheese.
Cover with saran wrap, heat on Medium in microwave for approximately 10 minutes until heated through. Serve with salsa and sour cream on The side. A salad and/or
guacamole works well with this.
Serves 4 generously.
CHEESECAKE FACTORY-LIKE MADEIRA CHICKEN
~Shared by Linda H., Rosharon, TX
1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce:
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups Madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.
2. Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.
3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the
Madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.
4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.
5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of
Madeira sauce over the chicken on each plate.
Makes 2 to 4 servings.
ITALIAN MINESTRONE BOWLS
~Shared by Treva, NC
This simple minestrone recipe is a meal in a bowl featuring Italian flavors.
Preparation time: 10 min
Cooking time: 13 min
Yield: 6 servings
8 ounces uncooked dried spaghetti, broken in half
1 tablespoon LAND O LAKES® Butter
1/2 pound boneless skinless chicken breast halves, cut into 1-inch pieces
1 tablespoon dried Italian herb seasoning*
1 teaspoon finely chopped fresh garlic
2 (14 1/2-ounce) cans low sodium chicken broth
1 (16-ounce) package frozen vegetable combination
1 (15-ounce) can cannellini beans, rinsed, drained
Cook spaghetti according to package directions. Rinse with cold water. Drain well.
Meanwhile, melt butter in 4-quart saucepan until sizzling; add chicken, herb seasoning and garlic. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink (5 to 6 minutes).
Add broth, vegetables and beans. Continue cooking, stirring occasionally, until heated through (8 to 10 minutes). Remove from heat; let stand to cool 15 minutes.
To serve, divide spaghetti among 6 individual microwave-safe resealable plastic food bowls; evenly divide chicken mixture over spaghetti. Cover; freeze until serving time.
*Substitute 3/4 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves, and 1/4 teaspoon rubbed sage.
Recipe Tip
To reheat, loosely cover bowl; microwave on MEDIUM-HIGH (70%) power for 4 to 5 minutes or until heated through.
Nutrition Facts (1 serving): Calories: 330, Fat: 5g, Cholesterol: 30mg, Sodium: 300mg, Carbohydrates: 50g, Dietary Fiber: 7g, Protein: 21g
Source: Land O Lakes
BLUEBERRY MUFFIN TOPS
~Shared by Jessica, Corfu, Greece
For batter
3/4 stick (6 tablespoons) unsalted butter
1/3 cup whole milk
1 whole large egg
1 large yolk
3/4 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries (12 oz)
For topping
3 tablespoons cold unsalted butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Special equipment: 2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans
Make batter:
Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans. Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well. Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
Divide batter among 12 muffin cups, spreading evenly.
Make topping and bake muffins:
Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups. Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes. Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.
Prep: 35 min
Start to finish: 1 1/4 hr
Servings: Makes 12.
Source: Epicurious.com
ZUCCHINI BARS
T & T
~Shared by Chris M., NM
3 eggs
1 c. vegetable oil - NOT olive oil
2 c. sugar
2 c. chopped - I use shredded – zucchini (Do NOT drain water out)
3 tsp. vanilla
2 3/4 c. flour
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon (may use pumpkin pie spice)
1 c. chopped nuts - I use pecans
Mix well the first 5 ingredients. Add next five ingredients and blend well. Add nuts and blend. Bake on greased 11 x 17 x 1 baking sheet @ 350º F for 20 - 25 minutes.
When cooled, frost with:
1 stick (1/2 c. butter), melted
1 - 3 oz. pkg cream cheese, softened
2 1/2 c. powdered sugar
SPICED BLUEBERRY SOUP
~Shared by Treva, NC
Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold blueberry mixture to a boil more quickly.
Makes 8 servings, about 1/2 cup each
4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
2 cups water
1 whole cinnamon stick
2 tablespoons honey, or more to taste
1 tablespoon chopped fresh ginger
2 cardamom pods (optional)
2 tablespoons cornstarch
1/3 cup low-fat milk
1 cup plus 4 teaspoons reduced-fat sour cream, divided
1. Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cardamom pods and cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids). Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.)
2. Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.
3. Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with 1/2 teaspoon sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.
NUTRITION INFORMATION: Per serving: 115 calories; 4 g fat (3 g sat, 1 g mono); 14 mg cholesterol; 19 g carbohydrate; 2 g protein; 2 g fiber; 21 mg sodium; 104 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 fruit, 1 fat
MAKE AHEAD TIP: Prepare through Step 2 and chill for up to 1 day. The finished soup will keep in the refrigerator for up to 5 days.
BREAKFAST LASAGNA
~Shared by Patricia, Charlevoix, MI
4 cups corn flakes
2 cups minced watermelon
2 cups fresh blueberries or sliced strawberries
2 cups vanilla yogurt
Place 1/3 of the corn flakes in an even layer in the bottom of an 8 X 8 serving dish. Mix together the watermelon, blueberries and yogurt and spoon half of it over the corn flake layer evenly. Sprinkle another layer of the corn flakes over the yogurt and then layer the remaining yogurt over that. Sprinkle the remaining corn flakes evenly over the top.
Serves 6.
CHILI CON CARNE PIE WITH CORN BREAD TOPPING
~Shared by Larry Holmes, Toronto, Canada
1/4 cup instant minced onion
1/4 cup water
1 teaspoon shortening
1/2 cup chopped green pepper
1 pound ground chuck
2 cups (1 pound) canned tomatoes
1 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
3 to 4 teaspoons chili powder
2 1/2 cups (1 pound, 4 ounces) canned red kidney beans, undrained
1 package corn bread mix
Soften onion in water. Turn into a 10-inch skillet along with shortening, green pepper, and meat. Stir and cook 10 minutes or until meat is brown. Add the nest 6 ingredients.
Cook 10 to 15 minutes or until mixture has thickened. Turn into a greased 1 1/2-quart casserole. Make corn bread as directed by the package. Drop batter from 1 tablespoon over the top. Spread with a spatula to cover top uniformly.
Bake in preheated hot oven (425 degrees R.) 30 minutes or until corn bread has browned.
Yield: 6 servings.
BOB EVANS CARAMEL BANANA PECAN PANCAKES
~Shared by Treva, NC
2 cups vanilla pudding
2 cups cream cheese
Prepared pancake batter for two pancakes
2 tbsp. honey roasted pecans
1 banana sliced into 1/2" thick slices
Caramel sauce
1 tbsp. powdered sugar
Whipped topping
For vanilla cream cheese mixture: combine vanilla pudding and room temperature cream cheese. Mix until well blended and creamy (no lumps). Refrigerate immediately. Covered vanilla cream cheese may be stored in the refrigerator for up to five days.
Dispense batter for two 7" hotcakes on a 350°F pan/griddle. Evenly distribute half of the pecans and four banana slices per hotcake immediately after dispensing batter on pan/griddle. Place banana slices at 12, 3, 6 and 9 o'clock positions on the hotcake. Grill the hotcakes until they bubble and each hotcake is dry on edges. Flip hotcakes over. Do not tap hotcakes down. Grill until golden brown on both sides. Place first hotcake upside down on a plate. Using an ice cream scoop, place four scoops of vanilla cream cheese mixture ½" from the hotcake edge. Then place the second hotcake upside down on top of the vanilla cream cheese mixture. (Place the hotcake upside down so the bananas and pecans are visible.) Ladle three ounces of caramel sauce on top of the hotcakes. Sprinkle hotcakes with powered sugar. Garnish with whipped topping.
MUSSELS WITH SCAMPI BUTTER
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
4-6 mussels for each person served
For Scampi Butter:
1/4 cup olive oil
1/4 cup salad oil
1/2 cup melted butter
1 TB garlic powder (or 2 cloves minced fresh garlic)
1/2 tsp. salt
1/2 tsp. pepper
3 TB parsley flakes
Parmesan cheese (or your preference)
Steam cleaned and debearded mussels in the microwave until opened. Cool. Remove second shell and loosen mussel in remaining shell.
Next, melt butter and mix with oils. Add garlic, salt, pepper, and parsley and mix until emulsified.
With a spoon, dot each mussel with the butter/oil mixture. Top with cheese.
Broil about two inches from heat source until bubbly and browned on top.
CAJUN CHOCOLATE CAKE
~Shared by Johnny, LA
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 45 minutes
Ingredients
2 cups sugar
2 cups flour
1 stick oleo, margarine or butter
4 tbsp cocoa
1/2 cup shortening
1 cup water
2 eggs
1 tsp soda
1/2 cup buttermilk
1 tsp vanilla
Icing
1 stick oleo margarine or butter
4 tbsp cocoa
1/2 cup milk
1 box powdered sugar
1 tsp vanilla
1 cup pecans
Directions
In a large mixing bowl mix 2 cups sugar and 2 cups flour. In a sauce pan bring to a boil 1 stick oleo, 4 T cocoa, 1/2 cup shortening and 1 cup water. Pour over dry ingredients. Add: 2 eggs, 1 tsp soda, 1/2 cup buttermilk and 1 tsp vanilla. Mix well and bake in a well greased oblong pan for 25 minutes at 400 or until toothpick comes out clean.
Start 5 minutes before cake is done. Mix 1 stick oleo, 4 T cocoa, 1/2 cup milk and bring to a boil. Add 1 box confectioners sugar, 1 tsp vanilla, and 1 cup pecans (chopped if wanted) Pour over cake.
CHUNKY HAWAIIAN BEEF
~Shared by Treva, NC
This sweet-and-sour-flavored barbecue beef makes the perfect family dinner for busy weeknights.
Preparation time: 10 min
Cooking time: 5 hrs
Yield: 6 servings
1 & 1/2 pounds boneless beef sirloin, cut into 1-inch pieces
2 tablespoons LAND O LAKES® Butter
1 (20-ounce) can pineapple tidbits, drained
1 green bell pepper, cut into 1-inch pieces
1/2 cup barbecue sauce
1/4 cup fat free Italian salad dressing
2 teaspoons dried oregano leaves
3 cups hot cooked rice
Melt butter in 12-inch skillet until sizzling; add beef pieces. Cook over medium-high heat, stirring occasionally, until beef is browned (2 to 3 minutes). Remove from skillet. Place beef in slow cooker. Top with pineapple and bell pepper.
Pour barbecue sauce and salad dressing over mixture in slow cooker; sprinkle with oregano. Cover; cook on Low heat setting for 5 to 7 hours, or on High heat setting for 3 to 4 hours or until meat is tender.
To serve, spoon beef mixture over hot cooked rice.
TIP: If you’re not sure about the size of your slow cooker, measure it before you start the recipe. Simply use a measuring cup to determine the amount of water your slow cooker will hold. Then divide the number of cups that your cooker holds by 4 to determine the quart volume.
TIP: To make this recipe for 12 servings, double all the ingredients. Place ingredients in 5-quart slow cooker and cook as directed above.
Nutrition Facts (1 serving): Calories: 380, Fat: 12g, Cholesterol: 75mg, Sodium: 260mg, Carbohydrates: 40g, Dietary Fiber: 2g, Protein: 28g
Source: Land O Lakes
QUICK WHIP
~Shared by Marty B., Tell City, IN
3 oz. package strawberry Jell-O
1 c. chopped pecans
2 c. cottage cheese
2 c. mini marshmallows
9 oz. tub cool whip, thawed
Combine first first four ingredients. Fold in cool whip. Refrigerate.
Serves 6
SKILLET CHICKEN AND DUMPLINGS
~Shared by Mary S., Nashville, TN
A skillet makes quick work of scrumptious chicken and dumplings featuring all-white-meat chicken breasts.
Prep Time: 30 min
Start to Finish: 50 min
Makes: 4 servings
Chicken and Vegetables:
1 tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 cans (10 3/4 oz each) Campbell's condensed 98% fat-free cream of chicken soup
1 bag (1 lb) frozen stir-fry vegetables
Tarragon Dumplings:
1 cup Original Bisquick mix
1/3 cup milk
1/4 teaspoon dried tarragon leaves
In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken begins to brown.
Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.
In small bowl, stir all dumpling ingredients until soft dough forms. Drop by 4 spoonfuls onto boiling chicken mixture. Reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes.
High Altitude (3500-6500 ft): No change.
CHERRY-CREAM CHEESE COFFEE CAKE
~Shared by Treva, NC
Prep Time: 20 min
Start to Finish: 1 hr 15 min
12 servings
This coffee braid looks bakery-fancy, but Pillsbury® crescents make it flaky, delicious and easy.
1 package (3 oz) cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon almond extract
1/4 cup sliced almonds
1/4 cup chopped maraschino cherries, well drained
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2 cup powdered sugar
2 teaspoons milk
1. Heat oven to 375°F. Grease cookie sheet with shortening. In small bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Stir in almond extract, almonds and cherries; set aside.
2. Unroll dough onto cookie sheet; press into 13 x 7-inch rectangle, firmly pressing perforations to seal. Spoon cream cheese mixture lengthwise down center 1/3 of rectangle.
3. On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance; seal ends.
4. Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
5. In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries. Cover and refrigerate any remaining coffee cake.
12 servings
High Altitude (3500-6500 ft): No change.
Assemble the coffee cake up to 2 hours ahead of time; cover with plastic wrap and refrigerate. Uncover; bake as directed in recipe.
NUTRITION INFORMATION PER SERVING: Serving Size: 1 Serving Calories 140 Calories from Fat 70 Total Fat 7g 11% Saturated 3g 15% Trans Fat 1g Cholesterol 10mg 3% Sodium 170mg 7% Total Carbohydrate 16g 5% Dietary Fiber 0g 0% Sugars 10g Protein 2g
Exchanges: 1 Starch; 1 1/2 Fat Carbohydrate Choices: 1
FAJITAS
~Shared by Jim D., WA State
Serving Size : 8
1 1/2 lb Boneless chicken breast
2x Garlic cloves
2 x Jalapeno peppers
1/2 c Olive Oil
1/3 c Dry Sherry
1T Chili Powder
2t Ground cumin
Slice the chicken breast into long 1/2 inch wide Strips. To make a marinade, drop the garlic cloves and Jalapeno peppers through the feed tube of a food Processor with the chopping blade in place and the Motor running until chopped finely (10 seconds or so). Add the remaining ingredients and process until Smooth (about another 10 seconds.) Pour the marinade Over the chicken and let marinate for 2 hours at room Temperature or overnight in the refrigerator, turning Occasionally. Preheat the oven broiler. Drain the chicken, reserving the marinade. Arrange The chicken on a rack on a broiler tray and broil 3 Inches from the heat source for 5 minutes; turn, baste With marinade, and broil for another five minutes. Serve with warmed tortillas, shredded lettuce, Shredded cheese, chopped tomatoes and salsa Verde.
TACO LASAGNA
~Shared by Linda H., Rosharon, TX
Excellent!!!
2 pounds ground beef
2 packages (1.25 ounces each) taco seasoning mix (or 8 Tablespoons)
4 cloves pressed garlic
½ teaspoon cayenne pepper
1 Tablespoon cornmeal
1-1/2 cups water
2 packages corn tortillas (10 to 12 each)
1 jar (24 ounces) salsa
1 cup sliced green onions (1bunch of green onions - about ¾ cup)
16 ounces sour cream mixed with 1 Tablespoons chili powder
3 cups shredded Monterey Jack cheese, divided
3 cups shredded Cheddar cheese, divided
Preheat oven to 375 degree's. In large saucepan, cook beef until brown and drain well. Add taco seasoning, garlic, cayenne pepper, and water. Simmer uncovered for 10 minutes. Set aside. Light grease sides and bottom 9"x 13" pan. Place 6 tortillas in bottom of pan overlapping and extending up edges slightly. Layer in the following order:1 cup salsa½ of meat mixture (about 2 cups)½ cup green onions1 cup sour cream mixture2 cups combined cheese Repeat starting again with 6 tortillas, salsa, meat, green onions, sour cream, and 2 cups of cheese. Place 6 tortillas and remaining salsa on top. Bake for 40 minutes. Remove and sprinkle with remaining cheese. Bake an additional 10 minutes or until cheese is melted. Let stand 10 minutes before serving.
Yield: 10 to 12 servings
CREAM CHEESE SQUARES
~Shared by Treva, NC
2 cans (8 oz each) refrigerated crescent dinner rolls, divided
2 pkg (8 oz each) Philadelphia Cream cheese, softened
1 tsp vanilla
1 egg slightly beaten
3/4 cup sugar, divided
2 tbsp ground cinnamon
Preheat oven to 350 F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased
13 X 9 inch baking pan to form crust, firmly pressing seems together to seal.
Beat cream cheese, vanilla, and egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust. Unroll remaining can of crescent dough onto large sheet of wax paper.
Pat out dough to form 13X9 inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.
Bake 30 to 35 minutes or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl; sprinkle over squares before cutting.
Makes 24 servings.
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VEGETABLE AND BEAN SOUP
~Shared by Mary S., Nashville, TN
Yield: 6 servings
Notes: Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
INGREDIENTS
- 1 (14.5 ounce) can diced tomatoes
- 2 (14.5) cans chicken broth
- 1 cube vegetable bouillon
- 1 medium onion, finely chopped
- 1 (15.5 ounce) can kidney beans, drained
- 1 red bell pepper, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
- 1 (7 ounce) can sliced mushrooms, drained
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
DIRECTIONS
Combine all ingredients in the slow cooker crock and mix well. Cover and cook on LOW for 8 hours. Stir well before serving. If desired, stir in Tabasco sauce before serving.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 210, Protein: 8 g, Carbohydrate: 18 g,
Fat: 9 g, Cholesterol: 14 mg, Sodium: 1020 mg
Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
TOFU FETTUCCINI ALFREDO
~Shared by Treva, NC
Serves: 4
Replacing cream with tofu makes this decadent pasta dish a welcome addition to any healthy diet.
INGREDIENTS
2 cups fettuccini
12 oz. soft (silken) tofu, drained
3 garlic cloves, minced
1/4 cup grated parmesan cheese
1/4 cup grated Romano cheese
1 tablespoon olive oil
1 tablespoon onion powder
Salt and pepper to taste
DIRECTIONS
1. Cook the pasta according to the manufacturer's instructions.
2. While the pasta is boiling, place the drained tofu, garlic, both cheeses, olive oil, and onion powder into a blender. Blend until smooth.
3. Pour soy mixture into a saucepan. Warm over medium heat, stirring occasionally.
4. Toss drained pasta with Alfredo sauce.
NUTRITION INFO (per serving)
Calories: 268.3
Fat: 12.6 g
Carbohydrates: 23.3 g
Protein: 16.1 g
ONION SMOTHERED CHICKEN SANDWICHES
~Shared by Maggie, TX
I make sandwiches almost identical to these, only I use a grainy wheat bread (I'm not partial to rye). I serve it covered with a piece of toast (these are open-faced). Of course, we are Ohio-Honey lovers here, and I make extra honey-mustard for dressing the bread. I like a Swiss cheese slice melted on mine. Onions grilled this way are a perfect compliment to sandwiches, meats, and poultry. Yum!
Preparation time: 5 minutes
Cooking time: 25 minutes
1 teaspoon olive oil
2 cups thinly sliced onion
1/4 cup honey
1/4 cup cider vinegar
4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons Dijon mustard
1 tablespoon honey
1/2 teaspoon paprika
1/8 teaspoon salt
Cooking spray
4 (1 1/4-ounce) slices rye bread, toasted
Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook for 1 minute. Cover, reduce heat to medium, and cook for 6 minutes or until soft. Stir in 1/4 cup honey and vinegar. Cook, uncovered, 10 minutes, stirring occasionally. Set aside.
While onions are cooking, place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness using a meat mallet or a rolling pin. Combine mustard, 1 tablespoon honey, paprika, and salt in a small bowl. Brush half of mustard mixture over chicken. Heat a large grill pan or skillet coated with cooking spray over medium-high heat. Place the chicken, coated side down, in pan; cook for 4 minutes. Brush chicken with the remaining mustard mixture. Turn chicken over; cook 4 minutes or until done. Place 1 chicken breast on each toast slice, and top each with 2 tablespoons onion mixture.
Yield: 4 servings
CALORIES 351 (12% from fat); FAT 4.6g (sat 0.8g,mono 2.1g,poly 0.9g); IRON 2.3mg; CHOLESTEROL 66mg; CALCIUM 55mg; CARBOHYDRATE 47.1g; SODIUM 630mg; PROTEIN 30.3g; FIBER 3.4g
Source: Cooking Light, September 2000
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HEARTY MUSHROOM SOUP
~Shared by Luanne, FL
As you know, I love anything mushrooms. I found this recipe some time ago and I think it was on E- Cookbooks. It has a lot of flavor and made me two lunches. Very simple to do which I like !!!!
1/2 cup chopped onion
3 strips bacon, diced
1 pound mushrooms, thinly sliced
1/3 cup all-purpose flour
5-3/4 cups (46 ounces) chicken broth
1 cup hot water
1 small packet lower-sodium chicken bouillon granules
2-3 all-purpose potatoes, peeled and cubed
2 tablespoons dry sherry (left out)
1/2 cup heavy cream (half & half)
1 tablespoon chopped fresh parsley
I added some garlic powder also
1. Cook onion and bacon in a Dutch oven over medium heat until onion is golden, 2 to 3 minutes. Add mushrooms; cook until liquid evaporates, about 8 minutes. Add flour; cook, stirring, about 1 minute.
2. Stir broth, water and bouillon granules into saucepan. Add potatoes and sherry; simmer 15 minutes or until potatoes are tender. Transfer 4 cups of soup mixture to a food processor. Puree and return to pot. Stir in cream.
Gently reheat, stirring occasionally.
3. Ladle into soup bowls. Garnish with parsley.
Makes 2 servings.
Calories: 222 Protein: 6 g Fat: 12 g Carbohydrates: 22 g
Exchanges: 1-1/2 Starch, 1 Low-Fat Meat, 1 Fat
CUCUMBER-YOGURT DRESSING
~Shared by Mary S., Nashville, TN
Yield: 6 servings
Notes:
This is a tangy dressing that's perfect over chopped tomatoes. For a added twist, toss in a tablespoon of chopped fresh mint leaves.
INGREDIENTS
- 1 cup whole milk plain yogurt
- 1 cucumber, peeled, seeded and finely chopped
- 1 teaspoon fresh minced garlic
- 1 tablespoon extra virgin olive oil
- 1-1/2 teaspoons dried minced onions
- 1/3 teaspoon Tabasco sauce (about 2 shakes)
DIRECTIONS
In a medium mixing bowl, whisk together all ingredients. Cover with plastic wrap and refrigerate at least 1 hour, and preferably overnight, before serving.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 53, Protein: 2 g, Carbohydrate: 3.5 g,
Fat: 4 g, Cholesterol: 5 mg, Sodium: 22 mg
Diabetic Exchanges: 1/2 Milk, 1/2 Vegetable
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
BOUILLABAISSE
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/2 pound mussels (optional)
- 1/2 pound medium-size shrimp
- 1/2 pound halibut or cod fillets
- 1 teaspoon virgin olive oil
- 2 shallots, chopped
- 2 garlic cloves, minced
- 2-1/2 cups canned Italian plum tomatoes
- 2 cups clam juice or fish stock
- 1/2 cup dry white wine
- 1/2 teaspoon dried leaf basil
- 1/4 teaspoon dried leaf thyme
- 1/4 to 1/2 teaspoon hot pepper flakes
- 1 bay leaf
- 1/2 pound bay scallops
DIRECTIONS
Scrub mussels well to rid them of beards and sand. Discard any open ones. Peel and devein shrimp. Cut halibut into bite-size pieces.
In a large non-stick saucepan, heat oil. Add shallots and cook until soft. Add garlic and tomatoes, cook, stirring 1 minute. Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf. Bring to a boil, reduce heat and simmer 15 minutes. Add halibut and simmer 5 minutes. Add shrimp and scallops and cook 5 minutes more. Add mussels, cover pan and simmer about 5 minutes until mussels open, discarding any that do not open. Discard bay leaf.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 203, Cholesterol: 108 mg, Carbohydrate: 12 g,
Protein: 28 g, Sodium: 584 mg, Fat: 3 g
Diabetic Exchanges: 3 Low-fat Meat, 2 Vegetable
Source: "Light and Easy Diabetes Cuisine"
IRISH WHOLE WHEAT SODA BREAD
~Shared by Mary S., Nashville, TN
Yield: Makes 1 Round Loaf
INGREDIENTS
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/2 cups buttermilk
DIRECTIONS
Preheat oven to 400 degrees F. Lightly grease a baking sheet.
In a large bowl, stir together whole wheat flour, flour, sugar, baking powder, baking soda and salt. Add buttermilk all at once, stirring with a fork to make a soft, but slightly sticky dough.
With lightly floured hands, form dough into a ball. On a lightly floured surface, knead the dough gently for 8 to 10 times. Pat the dough into a 6-inch thick round, with a slightly flattened top.
Place dough on prepared baking sheet. With a shape knife or pizza cutter, score the top in the shape of a cross or large X. Bake in preheated oven for 35 to 45 minutes. Remove from baking sheet onto a cooling rack immediately. Dust top with rice flour. Serve warm from the oven.
Nutritional Information Per Serving (1/12 of loaf):
Calories: 123, Carbohydrate: 25 g, Fiber: 3 g,
Protein: 5 g, Fat: 1 g, Sodium: 335 mg, Cholesterol: 1 mg
Diabetic Exchanges: 1-1/2 Starch/Bread
Source: "America's Everyday Diabetes Cookbook"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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TUSCAN CHICKEN
~Shared by Mary S., Nashville, TN
2 tablespoons butter
8 chicken thighs
1/4 cup brandy
1 tomato -- ripe
6 mushrooms -- unpeeled
1/2 cup dry white wine
Sea salt
Fresh ground black pepper
4 fresh parsley sprigs-chopped -- no stems
Heat butter to foaming in a sauté pan or skillet over medium heat. Add thighs and cook about 6 minutes, turn as they brown. Add brandy. Slice tomato into pan (to catch all juice) and stir. Slice mushrooms into pan and cook over medium heat 5 minutes. Pour wine into pan, raise heat, and cook 2 minutes to thicken sauce. Season to taste; sprinkle chopped parsley over chicken and serve.
BAKED WINTER SQUASH
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
For 1
1/2 acorn or other winter squash
1 tbs. Butter l tsp. Molasses
1 tsp. brown sugar
dash Nutmeg
salt and pepper
For 2
1 acorn or other winter squash
2 tbs. butter
2 tsp. molasses
2 tsp. brown sugar
dash nutmeg
salt and pepper
Cut squash in half and scoop out seeds. Arrange, cut-side down, in a shallow baking pan. Surround with a small amount of hot water and bake in a 350-Degree oven 30 minutes. Combine butter, molasses, brown sugar and seasonings. Pour off liquid from baking pan and turn squash cut-side up. Spread glaze over squash. Bake 30 minutes, or until tender, basting now and then with sauce.
ALFREDO CHICKEN LASAGNA
~Shared by Maggie, TX
This recipes comes from Cooking for 2 magazine. This easy recipe is elegant enough for company, writes Bridgette Monaghan from Masonville, Iowa. “I've served it often, and everyone comments on its rich flavor. I love the fact that it can be made ahead.”
INGREDIENTS
6 ounces boneless skinless chicken breast, cut into bite-size pieces
1 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon Crisco® Light Olive Oil
1 tablespoon all-purpose flour
1 cup Alfredo sauce
3/4 cup 2% cottage cheese
1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 egg, lightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
4 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
DIRECTIONS
In a large skillet, saute the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink. Stir in flour until blended; stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf pan coated with cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Yield: 3 servings.
Nutrition Facts
One serving: 1 piece Calories: 621 Fat: 30 g Saturated Fat: 16 g Cholesterol: 173 mg Sodium: 1014 mg Carbohydrate: 40 g Fiber: 2 g Protein: 48 g
Source: Cooking for 2
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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MAPLE MUSTARD-GLAZED CHICKEN
This recipe comes from Noble
Pig, one of my fave food blogs, and was inspired by Cuisine at Home. If you click the link, Cathy shows you, step by step, how to prepare this tasty dish.
2 boneless, skinless chicken breasts, pounded flat
6 Tablespoons Dijon mustard
4 Tablespoons maple syrup
2 Tablespoons whole-grain mustard
2 Tablespoons brown sugar
1/2 teaspoon dried thyme
2 eggs
1/2 cup all-purpose flour
1 cup seasoned bread crumbs
1 Tablespoon olive oil
1 Tablespoon water
1/2 teaspoon salt
1/4 teaspoon pepper
In a small bowl, make the glaze by combining, Dijon mustard, maple syrup, whole-grain mustard, brown sugar dried thyme. Set aside.
Mix flour with salt and pepper in a shallow plate. On another plate combine eggs with water. Lastly, place seasoned bread crumbs on a third plate. Dip the chicken into the flour, shaking off any excess. Next, dip into the egg mixture and lastly into the breadcrumbs, making sure to coat completely.
Heat olive oil in a large, nonstick skillet over medium heat. Cook the chicken breasts for 2 minutes on each side, just until browned.
Place the chicken on a baking sheet covered in parchment paper. Thickly brush the glaze on all sides and nooks and crannies of the chicken. If you barely coat the chicken, it just won't have a lot of flavor, so don't be shy.
Place in a 400 degree oven for 10 minutes. Serve immediately.
CORN AND BASIL TART
When I saw this recipe in a Better Homes & Gardens magazine, I knew that I had to make it. It tastes very fresh with the corn and basil, and looks like it could be served in a fancy restaurant. I believe I will add some onion and/or garlic next time, just for a flavor boost. I was able to find the recipe with a picture on the internet to show you here, which doesn't really do it justice... it bakes up so pretty.
Prep: 25 min.
Chill: 55 min.
Bake: 49 min.
Cool: 10 min.
Stand: 10 min.
Ingredients
1/3 cup butter, softened
2 Tbsp. sugar
1/2 tsp. salt
3 eggs
2/3 cup yellow cornmeal
2/3 cup all-purpose flour
1 cup half-and-half or light cream
1-1/2 cups fresh corn kernels (about 3 ears)
1/2 cup coarsely snipped fresh basil
1/2 tsp. salt
1/4 tsp. ground black pepper
Chopped tomato and basil (optional)
Directions
1. For cornmeal crust, in medium bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and 1/2 teaspoon salt. Beat until combined. Beat in 1 egg until combined. Add in cornmeal and as much of the flour as you can with the mixer; stir in any remaining flour. Form dough into a disc and wrap in plastic. Chill 30 to 60 minutes or until easy to handle.
2. Preheat oven to 350 degrees F. Pat dough onto bottom and sides of 9-inch tart pan with removable bottom. Press evenly onto bottom and sides with a small glass (see note). Line pastry with double thickness of foil and bake 10 minutes; remove foil. Bake 4 to 6 minutes more.
3. Meanwhile, in medium bowl whisk together 2 eggs and half-and-half. Stir in corn, basil, 1/2 teaspoon salt and the pepper. Pour into pastry shell. Bake 35 to 40 minutes or until set. Let stand 10 minutes. Remove sides of pan to serve. Sprinkle with tomato and additional basil.
4. Note: To assure even baking, lightly press dough on bottom and up sides of the tart pan. Using the side of a small glass, roll the crust smooth on the bottom. Holding the glass upright gently press dough to the sides of the pan for a uniform edge.
Makes 8 servings.
Nutrition Facts
Calories 251, Total Fat (g) 13, Saturated Fat (g) 7, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 111, Sodium (mg) 401, Carbohydrate (g) 30, Total Sugar (g) 4, Fiber (g) 1, Protein (g) 6, Vitamin C (DV%) 2, Calcium (DV%) 5, Iron (DV%) 8
Percent Daily Values are based on a 2,000 calorie diet
BEAN & BACON SLAW
Ingredients:
10 slices bacon
2 tablespoons vinegar
1/2 cup mayonnaise
2 tablespoons white sugar
1 (15.25 ounce) can kidney beans, drained and rinsed
1 1/2 cups shredded cabbage
1/2 cup diced celery
2 tablespoons chopped fresh parsley
1/3 cup finely chopped onion
1 teaspoon salt
1 dash ground black pepper
Directions:
1. In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
2. In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
3. In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.
Makes 6 servings
MYSTERY PECAN PIE
This comes from Pillsbury and was a winner in their Bake-Off® Contest 16 in 1964.
Prep Time: 15 Min
Total Time: 3 Hr
Makes: 8 servings
INGREDIENTS:
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 eggs
1/4 cup sugar
1 cup corn syrup
1 teaspoon vanilla
1 1/4 cups chopped pecans
DIRECTIONS:
1. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2. Heat oven to 375°F. In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.
3. In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 teaspoon vanilla on medium speed until well blended. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans.
4. Bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.
NUTRITION INFORMATION:
1 Serving: Calories 560 (Calories from Fat 280); Total Fat 31g (Saturated Fat 11g); Cholesterol 145mg; Sodium 330mg; Total Carbohydrate 64g (Dietary Fiber 2g, Sugars 32g); Protein 7g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 4%; Iron 8%
Exchanges: 1 Starch; 3 1/2 Fruit; 1/2 High-Fat Meat; 5 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Pillsbury
ASIAN CROCKPOT STEAK
1/2 tbsp olive oil
1 lb beef round, cut into stir fry strips
1/4 cup onion, chopped
1 garlic clove, minced
1 cup of bok choy, sliced or shredded
1 1/2 cups beef broth
1/4 cup soy sauce
1/2 t ground ginger
1 1/2 tbsp corn starch (or guar gum - thickener)
2 cups broccoli, cooked
Saute meat in oil. Put in crockpot. Add other ingredients (except thickener and broccoli). Cover and cook on low for 10 hours. Pour meat and sauce into pot, bring to a boil and add thickener. Stir in cooked broccoli and serve.
Serves 3 @ 8 carb, 3 fiber, (NET 5 carbs), 17 fat, 36 protein, 329 cal
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
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