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A to Z Recipes
November 19, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. Its still pretty chilly in my neck of the woods which is perfect to me. So long as you folks up north keep the snow to yourselves, I'll be just fine. Don't get me wrong... I love snow. Its just that people down here cannot drive in it. They can barely drive in sunshine... or after dark.
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 did all the sharing with you:
Jim H., Calgary, Alberta, Canada
Treva, NC
Mary H., Montreal, Canada
Larry J., Spring Hill, TN
Patricia, Charlevoix, MI
Jessica, Corfu, Greece
Shirley I., Bellingham, WA
Linda H., Rosharon, TX
Jim D., WA State
Leasa, IA
Mary S., Nashville, TN
Johnny, LA
Marty B., Tell City, IN
Jean, Syracuse, NY
Larry Holmes, Toronto, Canada
Dorie, IL
Pat, Minden, NV
Pam, Swanton, OH
We'll see you here again on Sunday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
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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 Jim H., Canada
'I believe that banking institutions are more dangerous to our liberties than standing armies. If the American people ever allow private banks to control the issue of their currency, first by inflation, then by deflation, the banks and corporations that will grow up around the banks will deprive the people of all property until their children wake-up homeless on the continent their fathers conquered.'
--Thomas Jefferson 1802
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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LIFE'S TUG OF WAR
~Shared by Treva, NC
Life can seem ungrateful
and not always kind...
Life can pull at your heartstrings
and play with your mind...
Life can be blissful
and happy and free...
Life can put beauty
in the things that you see ...
Life can place challenges
right at your feet...
Life can make good
of the hardships we meet...
Life can overwhelm you
and make your head spin...
Life can reward those
determined to win...
Life can be hurtful
and not always fair...
Life can surround you
with people who care ...
Life clearly does offer
its ups and its downs...
Life's days can bring you
both smiles and frowns...
Life teaches us to take
the good with the bad...
Life is a mixture
of happy and sad...
SO...
Take the life that you have
and give it your best...
Think positive be happy
let God do the rest...
Take the challenges that life
has laid at your feet...
Take pride and be thankful
for each one you meet...
To yourself give forgiveness
if you stumble and fall...
Take each day that is dealt you
and give it your all...
Take the love that you're given
and return it with care...
Have faith that when needed
it will always be there...
Take time to find the beauty
in the things that you see...
Take life's simple pleasures
let them set your heart free...
The idea here is simply
to even the score...
As you are met and faced with
Life's Tug of War.
~ Dr. James Robert Rowe-Loy ~
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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Your Age by Eating Out
~Shared by Mary H., Montreal, Canada
Don't tell me your age; you probably would tell a falsehood anyway - but your waiter may know!
Your age by dinner and restaurant math; don't cheat by looking at the end first!!
It takes less than a minute. Work this out as you read. Be sure you don't read the bottom until you've worked it out!
This is not one of those waste of time things, it's fun.
1. First of all, pick the number of times a week that you would like to go out to eat (more than once but less than 10).
2. Multiply this number by 2 (just to be bold).
3. Add 5.
4. Multiply it by 50.
5. If you already had your birthday this year, add 1758... If you haven't, add 1757.
6. Now subtract the four-digit year that you were born. You should have a three-digit number.
The first digit of this was your original number (ie. How many times you want to go out to restaurants in a week). The next two numbers are...YOUR AGE! (Oh yes, that's right!) This is the only year - 2008 - that this will ever work, so spread it around while it lasts.
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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The Love Story of Ralph and Edna
~Shared by Larry J., Spring Hill, TN
Just because someone doesn't love you the way you want them to, doesn't mean they don't love you with all they have.
Ralph and Edna were both patients in a mental hospital. One day while they were walking past the hospital swimming pool. Ralph suddenly jumped into the deep end. He sank to the bottom of the pool and stayed there. Edna promptly jumped in to save him. She swam to the bottom and pulled him out.
When the Head Nurse Director became aware of Edna's heroic act she immediately ordered her to be discharged from the hospital, as she now considered her to be mentally stable. When she went to tell Edna the news she said, 'Edna, I have good news and bad news. The good news is you're being discharged,
since you were able to rationally respond to a crisis by jumping in and saving the life of the person you love. I have concluded that your act displays sound mindedness. The bad news is, Ralph hung himself in the bathroom with his bathrobe belt right after you saved him. I am so sorry, but he's dead.'
Edna replied, 'He didn't hang himself, I put him there to dry. How soon can I go home?'
Happy Mental Health day!
You can do your bit by remembering to send an email to an unstable friend.
I just did!!
How to Cook a Husband
~Shared by Patricia, Charlevoix, MI
For cooking a husband was given this rule:
First, in selecting, to market don’t go;
The best you’ll find there, most surely no.
For although there are many, yes, galore,
The prime will always be brought to your door.
Don’t think for a moment, to bake or broil,
Much better tie in the kettle to boil.
Use a silken cord called comfort – ‘twon’t break,
But one called duty is apt to be weak.
To make him secure it is well, no doubt,
Yes! for aught we know, he’d be falling out.
And then, too surely if your back were turned,
He’d become, alas! both crusty and burned.
In cooking a husband you’ll plainly see,
Like lobsters and crabs, alive they must be.
Should he sputter and fuss, help there is none;
Some husbands do it until they are done.
Some sugar add, in the form of kisses;
You’ll find to absorb, he rarely misses.
Vinegar and pepper, use none at all;
But of spice you may add a sprinkling small.
Stir some, lest to the kettle he adhere,
Thus making him useless, I greatly fear.
Please not in his side some instrument stick,
For when he is done you will know it quick.
With proper treatment and excellent care
You’ll find him, indeed, delicious and rare.
Source: Famous Old Recipes Used a Hundred Years and More in the Kitchens of the North and South Contributed by Descendants (1908)
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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TEXAS
BIG BEND TEXAS-STYLE CHILI
~Shared by Jim D., WA State
Serves 6
The saying goes that there are as many chili recipes in Texas as there are Texans; why, even LBJ, the late president, had his own favorite recipe. There are many schools of thought when it comes to the subject of chili. Some purists favor chopped beef, others ground beef, as here; some swear by kidney beans, others dismiss them as an adulteration! Whatever their preferences, chili fans should know that every fall in Terlingua, a hamlet nestled in the mountainous Big Bend area of southwestern Texas, a national chili
cook-off is held that arouses considerable passions. Grizzled old hands and aspiring cooks alike converge on the area from all quarters and enjoy one another's company as well as the world-class chili.
INGREDIENTS
2 tablespoons olive oil
5 garlic cloves, minced
2 onions, diced
1 1/2 pounds lean high-quality ground beef
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons pure red chili powder
4 Roma tomatoes (about 8 ounces), blanched, peeled, and diced
1/2 cup tomato paste
1/2 cup beef stock
1 cup dark beer
2 tablespoons cider vinegar
3/4 teaspoon ground cumin
2 teaspoons minced oregano
1/4 cup minced parsley
1 can (15 ounces) red kidney beans, drained
4 ounces crumbled goat cheese, for garnish
DIRECTIONS
FOR THE CHILI:
Heat the olive oil in a large saucepan. Add the garlic and onions, and saute over medium-high heat for 5 minutes. Add the beef and saute for 7 to 8 minutes longer, while stirring frequently, or until the beef is well browned on all sides. Season with salt and pepper, stir in the chili powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano, and parsley, and stir well to combine.
Bring to a simmer, turn down the heat to low, and cook, covered, for 45 minutes. Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle with the goat cheese.
WINE RECOMMENDATION:
Since this dish contains dark beer, consider using the same beer as a beverage. A lighter style of red wine such as a Beaujolais or Italian Bardolino will also work well with this flavors.
HELPFUL TIPS:
Most chili dishes actually taste better the next day, after the flavors have had time to marinate and marry. You can use black beans instead of kidney beans if you prefer, or a mixture of the two.
Nutrition Information
Serves 6 - Facts Per Serving:
Calories: 473 Fat. Total: 23g Carbohydrates, Total: 29g
Cholesterol: 61mg Sodium: 401mg Protein: 37g
Fiber: 9g % Cal. from Fat: 44% Fat, Saturated: 0g
Source: Beef for All Seasons
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
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CHOCOLATE FUDGE MUFFIN TOPS WITH ORANGE GLAZE
~Shared by Jessica, Corfu, Greece
Makes 6 Muffin Tops
1 1/8 cups unbleached all-purpose flour (spoon into measuring cup and level to top)
1/8 cup cocoa powder, Dutch process (spoon into measuring cup and level to top)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 ounce semisweet or bittersweet chocolate square (one), melted and cooled
1/2 cup whole or 2% milk (pour into liquid measuring cup and read at eye level)
1/2 cup sugar
1/3 cup vegetable oil (pour into liquid measuring cup and read at eye level)
1 large egg
1 teaspoon vanilla extract
1/2 cup confectioner's sugar
1 Tablespoon whole or 2% milk
1/2 teaspoon orange, lemon, or vanilla extract
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
*Note: Packaged cake mixes will yield between 12 and 15 Muffin Tops; fill Muffin Top Pan cavities each with about 1/4 cup batter.
Position shelf in middle of the oven and preheat to 325 degrees F. Generously spray or coat the cavities of the muffin top pan with vegetable spray/oil. Set aside. In a medium size bowl, combine, flour, cocoa powder, baking powder, baking soda, and salt. Sift if cocoa powder is lumpy. Set aside. In a medium size bowl, combine milk, sugar, vegetable oil, egg, and vanilla extract. With a hand held electric mixer on medium-low, combine until mixture becomes bubbly. Make a well in the center of the flour mixture and pour in the milk mixture. With a few strokes, almost combine the ingredients. Then, stir in the cooled, melted chocolate square and mix to combine. With a hand-held mixer, on low, mix the ingredients until smooth, for about 20 seconds. Do not overmix Pour the batter evenly into the muffin top pan cavities. If necessary, lightly spread as much as you can to reach all edges. Bake for 20-22 minutes, until the tops spring back when lightly touched. DO NOT overbake.
Remove from oven and let sit for 10 minutes in the pan before removing to a wire rack to cool. Meanwhile, make the glaze: combine the confectioner's sugar, milk, and extract. Mixture should flow like corn syrup when the tines of a fork are dipped in and held over the
bowl. Correct with more confectioner's sugar or milk, if necessary. Place wire rack with cooled muffin tops over waxed paper. Drizzle glaze freely over muffin tops with the tines of a fork. Allow glaze to set about 10 minutes before serving. These glazed muffin tops do not need refrigeration
Source: Pleasant Hill Grain
APPLESAUCE CAKE IN A JAR
I got this from Shirley I. in Bellingham, WA during a recipe exchange. ~Maggie in TX
2/3 c. shortening
2 2/3 c. sugar
4 large eggs
2 c. applesauce (Motts is fine)
2/3 c. water
3 1/3 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. baking powder
1 1/2 tsp salt
1 tsp. ground cloves
1/2 tsp. nutmeg
2/3 c. chopped nuts
Cream together the shortening and sugar. Beat in the eggs, applesauce and water.
Sit together flour, baking powder, spice baking soda and the salt. Blend into the applesauce mixture. Stir in nuts.
Prepare 8 1 pt tapered wide mouth jars with new lids and rings by greasing the insides of jars. Pour batter into each jar, filling 1/2 full. Place jars in oven and bake 350°F. for 45 minutes. Remove 1 jar at a time, wipe seal edge clean and put on dry canning lid and ring. If cake has raised to high cut it off so you have 1/2 in. head room. Screw on rings tightly. Turn over and set till cold. They will seal as they cool. Good stored for 6 months. When open serve with cream cheese or a dollop of whipped topping.
CRANBERRY NUT FUDGE
~Shared by Treva, NC
1 (12 ounce) package fresh cranberries
1/2 cup light corn syrup
2 cups white chocolate chips
1/2 cup confectioners' sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract
1/2 cup walnuts or pecans, chopped
Line the bottom and sides of an 8-inch square pan with plastic wrap. Set aside.
In a medium saucepan, bring the cranberries and corn syrup to a boil on high for 5 to 7 minutes. Stir occasionally until the liquid is reduced to about 3 tablespoons. Remove from heat. Immediately add the chocolate chips and stir until they are completely melted.
Add confectioners' sugar, evaporated milk, vanilla extract and nuts. Stir vigorously until the mixture is thick and glossy. Pour into the pan. Cover and chill until firm.
TACO SPAGHETTI
(OAMC)
~Shared by Linda H., Rosharon, TX
10 ounces dried spaghetti or linguine or fettuccine, broken
2 lbs ground beef or ground turkey
2 large onions, chopped
1 1/2 cups water
1 (1 1/4 ounce) envelope taco seasoning mix
2 (11 ounce) cans corn mixed with chopped peppers, drained
1 1/2 cups Colby or Monterey jack cheese or cheddar cheese, shredded
1 cup favorite salsa
2 (4 1/2 ounce) cans diced green chili peppers, drained
4 cups lettuce, shredded
1 medium tomato, chopped
Cook pasta according to pkg directions, drain.
Meanwhile, cook ground meat and onion until meat is brown, in a Dutch oven. Drain off fat. Stir in water and taco seasoning mix. Bring to boiling and reduce heat. Simmer, uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers. Divide mix evenly between 2 lightly greased 2 qt casseroles.
Package up, label and freeze up to 3 months.
To serve remaining casserole, cover and bake in a 350F oven for 20-25 minutes or until heated through. Sprinkle with remaining cheese. Top with lettuce and chopped tomato. If desired, pass broken tortilla chips and dairy sour cream as additional toppings.
To serve the 2nd casserole, thaw in the refrigerator overnight. Bake, covered in a 375F oven for 1 hour or until heated through, stirring once about halfway through baking time. Sprinkle with 1/2 cup shredded cheese. Serve with 4 cups shredded lettuce and 1 medum tomato, chopped.
Makes two casseroles.
CHICKEN FAJITAS
~Shared by Jim D., WA State
Yield: 4 servings
1 TB Vegetable oil
1 Sliced onion
3 Peppers, cut into strips -(red, yellow and green)
1 lb Chicken tenderloins
French's Fajita Seasonings
3/4 c Water
1 cn Lindsay Sliced Ripe Olives
1 lg Tomato cut into wedges
Durkee Salsa Party Dips
Durkee Guacamole Party Dips
Fresh chopped cilantro
In a large skillet heat vegetable oil. Saute onion and peppers until Tender. Remove from skillet and set aside. In same skillet, brown Chicken tenderloins. Add French's Fajita Seasonings and water. Blend Well. Bring to boil; reduce heat and simmer uncovered, 3-5 minutes. Return vegetables to skillet to heat; add Lindsay Sliced Ripe Olives And tomato cut into wedges. To serve: Portion chicken mixture onto Warm tortillas and garnish with Durkee Salsa Party Dips and Durkee Guacamole Party Dips and fresh, chopped cilantro.
BANANA MONKEY BARS
~Shared by Treva, NC
16 Bars
1/2 cup raisins
1 & 1/2 tablespoons dark rum or apple juice
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1/2 cup mashed ripe banana
3 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
1/3 cup chopped walnuts
Cooking spray
1 tablespoon powdered sugar
Preheat oven to 350°.
Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside.
Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined. Stir in raisin mixture and walnuts.
Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar.
APPLESAUCE PUFFS
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
1 t cinnamon
2 C Bisquick
1/4 C sugar
1/2 C applesauce
1/4 C milk
2 T veg oil
1 beaten egg
Mix cinnamon, sugar and Bisquick. Add milk, oil, egg and applesauce. Beat well. Pour into muffin cups. Bake at 400° for 12 minutes.
Topping: 2 T sugar and 1 t cinnamon, blended together. Dip muffin tops into melted butter and then into sugar mixture.
Makes 12 regular or 5-6 large.
Source: My mom
CHICKEN SAUTE WITH PEAR & GINGER
~Shared by Mary S., Nashville, TN
Ginger infuses the rich pan sauce of this quick sauté, while pears finish the dish.
1 bunch green onions
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons canola oil
3 tablespoons cider vinegar
2 tablespoons sugar
2/3 cup dry white wine, or pear or apple juice
2 tablespoons minced fresh ginger
1 1/3 cups reduced-sodium chicken broth
1 large firm ripe Anjou or Red Bartlett pear, peeled, cut lengthwise into 8 wedges
1 tablespoon cornstarch
1 tablespoon water
1. Chop white portion of green onions; place in small bowl. Chop 1/4 cup of the green portion; reserve for garnish. (Store remaining green onion tops in refrigerator for another use.)
2. Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; cook 8 to 10 minutes or until lightly browned and no longer pink in center, turning once. Place on plate.
3. Add vinegar and sugar to skillet; stir to dissolve sugar. Cook 30 to 60 seconds, swirling skillet, or until syrup turns dark amber. Add wine, green onion whites and ginger; bring to a boil. Cook 1 minute. Add broth and pears; return to a boil. Cook 5 minutes or until pears are tender, turning occasionally.
4. In small bowl, stir together cornstarch and water; whisk into sauce. Cook, whisking constantly, 30 seconds or until slightly thickened. Reduce heat to low; return chicken and any accumulated juices to skillet. Gently simmer 1 to 2 minutes or until chicken is heated through.
5. Place chicken on serving platter; surround with pear slices. Drizzle with sauce; garnish with reserved green onion.
Makes 4 servings
APPLE CROSTATA WITH CARAMEL SAUCE
~Shared by Treva, NC
Artisan-style apple pie comes quick with a flavor bonus--caramel topping!
Prep Time: 20 min
Start to Finish: 1 hr 25 min
Crust:
1 & 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup firm butter or margarine, cut into 1/2-inch pieces
3 tablespoons cold water
1/4 teaspoon vanilla
Filling and Topping:
1/2 cup sugar
3 tablespoons all-purpose flour
4 cups chopped peeled apples (4 medium)
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 cup caramel topping
1. In medium bowl, mix 1 & 1/4 cups flour, 2 tablespoons sugar and the salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. In small bowl, mix water and vanilla; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).
2. Gather dough into a ball; shape into flattened 5-inch round on lightly floured surface. Wrap in plastic wrap; refrigerate about 30 minutes or until firm.
3. Heat oven to 400°F. With floured rolling pin, roll pastry into 12-inch round. Place on ungreased large cookie sheet.
4. In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
5. Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
Nutrition Information: 1 Serving: Calories 405 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 7 g); Cholesterol 30 mg; Sodium 290 mg; Total Carbohydrate 71 g (Dietary Fiber 2 g); Protein 3 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 2 %; Calcium 2 %; Iron 6 %
Exchanges: 1 Starch; 4 Fruit; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Health Twist:
Get more fiber and color when you don't peel the apples, and think of the time you'll save!
HINT: Empire, Regent and Spartan apples are good choices for baked pies and desserts.
MEMPHIS RUB FOR RIBS
~Shared by Johnny, LA
INGREDIENTS:
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoons salt
2 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons brown sugar
3 to 4 tablespoons paprika
2 teaspoons cayenne pepper
PREPARATION:
Rub seasoning using 1-2 tablespoons per slab of ribs. I use more because I like them hot. Put on grill in single layer away from direct heat source. cook slowly for 1 1/2 to 2 hours on low heat. After cooking I wrap the ribs in foil and let them rest for 30 min. this makes for very tender ribs. This seasoning mixture will keep in sealed jar in the refrigerator.
CHARLIE'S CHILLED CHOCOLATE
~Shared by Marty B., Tell City, IN
1 4 oz. bar German chocolate
1/3 c. milk
2 Tbs. sugar
1 3 oz. pkg cream cheese, softened
3 1/2 c. Cool Whip, thawed
Heat chocolate with 2 Tbs. milk until chocolate is melted. Beat sugar into cream cheese, add remaining milk, beat until smooth. Fold in Cool Whip. Spoon into parfait glassed. Freeze until firm. Garnish with shaved chocolate if desired.
Serves 6-8
GOOEY CARAMEL APPLE CAKE
~Shared by Treva, NC
1 cup light brown sugar, firmly packed
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 tablespoon vanilla
2 large eggs
1/4 cup milk
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 medium tart apples, peeled, cored and coarsely chopped
Caramel Topping, heated (see below)
In a mixing bowl with electric mixer, beat together sugar, oil, cinnamon, and vanilla. Add eggs one at a time, beating well after each addition. Mix in the milk, flour, baking powder, and salt, stirring just until
blended. Stir in apples. Pour apple cake batter into a greased 9-inch square pan. Bake at 350 degrees until cake springs back when touched lightly in the center, about 30 to 40 mins. With a fork, pierce cake all over. Pour hot caramel topping over cake. Serve warm or at room temp with a dollop of sweetened whipped cream or whipped topping.
Caramel Topping
1/2 cup light brown sugar, packed
1/4 cup butter
1/4 cup heavy cream
1 teaspoon vanilla
Combine brown sugar, butter, and cream in a heavy saucepan over medium heat; bring to a boil. Reduce heat to a simmer; continue cooking and stirring for 5 mins. Remove from heat and stir in vanilla. Pour caramel topping over hot apple cake.
BLACK WALNUT SANDIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
48 cookies
3/4 cup (1 1/2 sticks) margarine, softened)
1/2 cup white sugar
1/2 cup powdered sugar
1 egg, beaten
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon vanilla
1 3/4 cups flour
1/2 cup finely ground Black Walnuts (coffee grinder)
Preheat oven to 350 degrees. Measure flour, cream of tarter, and baking soda together and set aside.
Cream vegetable shortening and sugars together until fluffy.
Add vanilla, salt, and egg to sugar mixture and beat until smooth.
Add flour mixture to sugar mixture 1/3 at a time, beating after each addition until completely mixed. Dough will seem a little thick.
Stir walnuts into dough with a strong spoon.
Roll dough into 1 1/4 inch logs and wrap with plastic wrap. Put logs into refrigerator for 30 - 45 minutes.
Cut logs into 1/4 inch slices and place on ungreased, uninsulated cookie sheets. Press each in the center with a fork.
Bake for 12- 15 minutes, until edges are slightly brown (golden).
Remove to cooling rack. When completely cool, store in air-tight container.
CRANBERRY RHUBARB RELISH
~Shared by Patricia, Charlevoix, MI
4 cups fresh or frozen cranberries (1 1/3 12-oz bags)
1 20-oz package frozen rhubarb
2 cups sugar
1 cup water
1 cup chopped crystallized ginger (generally sold with candied fruits)
1/4 cup grated lemon peel
Combine all ingredients in large saucepan. Cook over med-low heat until sugar dissolves, stirring occasionally. Increase heat and boil until cranberries pop, about 10 minutes, stirring. Remove from heat. Cover and let stand 15 minutes. Refrigerate until well-chilled.
Makes 20 servings
MINI PINEAPPLE GINGER UPSIDE-DOWN CAKES
~Shared by Treva, NC
This dessert could double as a sweet muffin
which would be a great for a Sunday brunch.
Preparation time: 20 min
Baking time: 20 min
Yield: 12 mini cakes
Topping Ingredients:
1/2 cup firmly packed brown sugar
1 (8-ounce) can pineapple tidbits, well-drained
3 tablespoons LAND O LAKES® Butter, melted
Cakes Ingredients:
1 1/3 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1 (8-ounce) container plain yogurt
1/4 cup LAND O LAKES® Butter, melted
1 egg, beaten
Toppings Ingredients:
LAND O LAKES® Heavy Whipping Cream, whipped, if desired
Maraschino cherries, if desired
Heat oven to 375°F. Combine all topping ingredients in small bowl. Place 1 tablespoon topping mixture into each greased 1 1/4-inch deep muffin cup.
Combine flour, brown sugar, baking powder, ginger, salt and baking soda in large bowl. Add 1/4 cup butter, yogurt and egg; mix well.
Spoon batter over topping mixture in muffin cups. Bake for 20 to 25 minutes or until tops are golden brown. Cool 3 minutes. Immediately turn onto serving plate. Serve warm. Top with whipped cream and cherry, if desired.
TIP: Baking soda, in addition to baking powder, is used for leavening quick breads that include acidic ingredients such as brown sugar, molasses, yogurt, sour cream or buttermilk. The alkaline baking soda reacts with these acidic ingredients to create bubbles of carbon dioxide causing the batter to rise.
TIP: If using shallow muffin pan, recipe will make 15 mini cakes. Bake for 15 to 20 minutes or until tops are golden brown.
Nutrition Facts (1 mini cake): Calories: 210, Fat: 7g, Cholesterol: 35mg, Sodium: 250mg, Carbohydrates: 33g, Dietary Fiber: <1g, Protein: 3g
Source: Land O Lakes
CURRIED HONEY CHICKEN
~Shared by Larry Holmes, Toronto, Canada
1 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground pepper
1 chicken (about 3 pounds) quartered
1 medium onion, thinly sliced
2 tablespoons butter
3/4 cup white wine
1/4 cup honey
1 tablespoon curry powder
Combine salt, ginger and pepper; rub over chicken pieces.
Place onions slices in a greased 13-by-9-inch baking dish. Arrange chicken on onions, skin side up; dot with butter and pour wine over top.
Bake, uncovered, at 400 degrees F. for 50 minutes or until chicken is white and tender. Blend honey and curry powder. During last 20 minutes of baking, baste several time with curried honey.
Serves four
ORANGE OATMEAL MUFFINS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 cup rolled oats
1/2 cup orange juice
1/2 cup boiling water
1/2 cup butter
1/2 cup packed brown sugar
1/3 cup white sugar
2 eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup raisins (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans. In a small bowl soak oats in orange juice and water for 15 minutes. In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture. In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full. Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.
This makes 12 muffins.
CRAISIN VANILLA BARK CANDY
~Shared by Treva, NC
Delicious, easy candy.
1 (24 oz) pkg white/vanilla bark
1 (8 oz) pkg craisins (dried cranberries)
2 cups walnuts
Melt bark in double boiler and stir till smooth. While it is melting, put craisins and walnuts in food processor and pulse til finely chopped.
Take 1/2 of chopped mixture and mix into melted bark. Take remaining and spread evenly over a large cookie sheet covered with wax or parchment paper. Pour bark/chopped mixture onto cookie sheet and spread quickly. You can cover it with additional wax or parchment paper and smooth with the palm of your hand. Refrigerate until hard. Remove paper and break into bite size pieces.
BEER DIP
~Shared by Pat, Minden, NV
2 packages (8-ounce each) cream cheese, softened
1/3 cup beer or nonalcoholic beer
1 envelope ranch salad dressing mix
2 cups (8-ounces) shredded cheddar cheese
Pretzels
In a large mixing bowl, beat the cream cheese, beer and dressing mix until smooth. Stir; in cheese. Serve with pretzels. Refrigerate leftovers.
Source: Taste of Home Cookbook
ANNIE BETTY'S CHOCOLATE POUND CAKE
~Shared by Larry J., Spring Hill, TN
Pick up a little slice and smile.
INGREDIENTS:
3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup margarine
1/2 cup shortening
3 cups sugar
5 eggs
2 teaspoons vanilla
1/2 cup cocoa
1 cup milk
Powdered sugar (optional)
TO PREPARE:
Heat oven to 325 degrees. Grease and flour Bundt pan. Sift flour, salt and baking powder together; set aside. Cream margarine, shortening and sugar until fluffy. Add eggs, vanilla and cocoa; beat until smooth. Add sifted dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix well. Remove 2 cups batter, and make cupcakes. (Bake the cupcakes while cake is baking, but bake them only 30-45 minutes.) Pour remainder of batter into prepared Bundt pan. Bake in preheated oven at least 1 hour, or until done. Let cake stand in pan for about 30 minutes; then invert onto wire rack. Powdered sugar may be sifted on top just before serving. (Sugar turns brown if put on in advance.) This cake is even better 1 or 2 days after it is made, as it becomes more moist. Freezes well.
Source "Houston Junior League Cookbook"
CARROT RAISIN COOKIES
~Shared by Treva, NC
4 oz prunes
3 Tbsp water
3/4 cup honey
1 & 1/2 cup shredded carrots
2/3 cup raisins
2 & 1/2 cup whole wheat flour
2 cup oats
2 tsp baking soda
1 tsp cinnamon
Pecan halves
Puree prunes with the water in a food processor until smooth. Place in a mixing bowl. Stir in honey, carrots, and raisins. Add remaining ingredients except pecan halves. Mix well. Drop spoonfuls of dough on a greased cookie sheet. Flatten slightly.
Press a pecan half in the center of each cookie.
Bake at 275 degrees for 15 minutes or until set and just starting to brown. Remove to cooling racks.
Makes 3 dozen.
BRUNSWICK STEW
I got this from Pam in Swanton, OH during a recipe exchange in October, 2007. Very good. ~Maggie in TX
This chicken stew is best served over homemade cornbread.
3 to 3 1/2 pound chicken
2 cups water
salt & pepper to taste
paprika to taste
2 cans (16 ounces) stewed tomatoes
1 can (17 ounces) whole, kernel corn, undrained
1 can (16 ounces) undrained lima beans
1 (or 2) potatoes, diced
1 chopped onion (size depends on your taste for onion)
2 Tablespoons corn starch
1/2 cup cold water
Put 2 cups water in kettle and add chicken (I put the chicken in whole), cover, and bring to a boil, then reduce heat and simmer until the chicken is cooked, about an hour.
Skim fat from the broth. Remove chicken from kettle and set aside to cool.
After it's cooled, bone chicken (it's better than chewing around the bones, trust us). Add paprika, tomatoes, corn (with liquid), beans (with liquid), potato, and onion. (Sometimes I add cooked bacon, too, about 1/4 pound.) Heat to boiling, reduce heat, cover and simmer until the potatoes are done, about an hour.
Mix the cornstarch with 1/2 cup cold water and stir into stew. Heat until it boils, stirring constantly, then boil for one minute or until stew thickens a bit, and it's done.
We make cornbread by following the recipe on the cornmeal box and it adds just the right flavoring to make this recipe scrumptious enough for even Elizabeth to eat. Pete would rather substitute peas for the lima beans, which is OK with us. We often add a can of peas and limas and corn and green beans; whatever we happen to have. Experiment and see what you can do.
CORNBREAD
This is from the Quaker Corn Meal Box.
1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional - I don't add it)
1 cup skim milk
1/4 cup vegetable oil (Crisco is my choice)
1 beaten egg (or 2 egg whites. I use 1 whole egg)
Heat oven to 4000 F. Grease an 8 or 9 inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and a wooden pick inserted near the center comes out clean.
Serve warm.
BLUEBERRY OATMEAL BUTTERMILK PANCAKES
~Shared by Treva, NC
On the weekend in the dead of winter, these fluffy pancakes are just about the only reason to get out of bed. Try them once with some warm maple syrup.
1 cup all-purpose flour or whole wheat pastry flour
1/2 cup oat flour (or additional 1/2 cup all-purpose or whole wheat pastry flour)
1 tablespoon sugar
2 teaspoons baking soda
1 large egg, lightly beaten
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1 cup fresh blueberries, rinsed and picked over (see cook's notes)
In a large bowl, whisk together the all-purpose flour or pastry flour, oat flour, sugar, baking powder and baking
soda. In a separate bowl, whisk together the egg, buttermilk and vanilla. Whisk the wet ingredients into the dry until just smooth. Stir in the blueberries.
Lightly grease a nonstick griddle or coat it with nonstick spray. Heat the griddle over medium-high heat until droplets of water splatter when you sprinkle them on the surface. Cooking 2 or 3 pancakes at once, drop batter 1/4 cup at a time onto the griddle. Let cook until bubbles form on the surface, about 1 & 1/2 minutes. Flip to cook the other side until golden, about 1 minute. Transfer to a warm plate.
Note: Choose fresh blueberries that are firm and round -- avoid any that are crushed or damaged.
CHILI DIP
~Shared by Jim D., WA State
2 cn Chili with no beans, large
1 lb Cheddar cheese; shredded
1 c Sour cream
1 c Picante sauce
Microwave chili until hot. Add shredded cheddar cheese and mix until Cheese is melted. Return to microwave if needed. Add sour cream and Picante sauce (I use hot). Mix well. Serve with nacho chips or plain Corn chips.
COUNTRY APPLE SQUARES
~Shared by Mary S., Nashville, TN
2 C. flour
1 C. brown sugar
1 1/2 t. cinnamon
1/2 C. butter or margarine
1 C. walnuts chopped
1 (8 oz) pkg. cream cheese softened
2 T. milk
1 egg beaten
1/4 C. sugar
1/2 t. vanilla
3 1/2 C. apples peeled and chopped
Combine flour, brown sugar and cinnamon. Cut in butter to resemble coarse crumbs. Add walnuts. Measure 2 cups crumb mixture into a greased 9x13 pan. Beat cream cheese and milk until smooth. Mix in egg, sugar and vanilla. Pour over crumb mixture, and top with apples. Sprinkle with the reserved crumbs and bake for 30 minutes at 350.
CROCKPOT BLADE STEAKS WITH GRAVY
~Shared by Treva, NC
1 medium purple onion, quartered and cut in 1/4-inch slices
4 to 6 chuck blade steaks Creole seasoning or other seasoning mix (salt and pepper will do)
3 tablespoons flour
3 tablespoons cold water
1 teaspoon Kitchen Bouquet or other gravy browning sauce salt and pepper to taste
Place sliced onions in the crockpot. Sprinkle the steaks with seasoning mixture; place in crockpot on the onions. Blend flour with cold water; stir with a fork or small whisk until smooth. Add gravy browning sauce; spoon over steak. Cover and cook on low for 7 to 9 hours.
Serves 4 to 6.
BLACKBERRY COBBLER
~Shared by Johnny, LA
1/4 cup of butter or margarine, softened
1/2 cup of sugar
1 cup all-purpose flour
two teaspoons of baking powder
1/2 cup of milk
2 cups fresh or frozen blackberries.
3/4 cup of raspberry or apple juice
Ice cream or whipped cream, optional
In a mixing bowl, cream butter and sugar. Combine flour and baking powder; add to creamed mixture alternately with milk. Stir just until moistened. Pour into a greased one and one half quart baking pan. Sprinkle with blackberries. Pour raspberry or apple juice over all.
Bake at 350 degrees for 45-50 minutes or until golden brown. Serve warm' top with ice cream or cream if desired.
Yield: 6 - 8 servings.
JAMIE'S STUFFED ONIONS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
6 large yellow onions
6 slices Smokey bacon
6 sprig fresh rosemary
6 to 8 tablespoons heavy cream
1 to 1-1/2 cup fresh shredded Parmesan Cheese,
1 garlic clove, chopped
Preheat oven to 400 degrees. Peel the onions; pour water into a large saucepan and cook for about 30 minutes or until done. Set aside to cool. Slice off about a third of the top portion of each onion. Using a paring knife, cut out the insides of each onion, leaving about 4 outside layers intact, to make a container for stuffing. Chop the onion insides and tops and place back in pan. Sauté with olive oil; add garlic, fresh chopped rosemary, cook for about two minutes, than add cream and Parmesan cheese; set aside. Wrap bacon around each onion and seal with rosemary sprig. Stuff onions with the cheese mixture. Put into casserole dish and sprinkle with parmesan cheese. Bake for 15 to 20 minutes.
DATE-NUT MACAROONS
~Shared by Treva, NC
1 (8 oz.) package pitted dates, chopped
1 & 1/2 cups coconut
1 cup chopped pecans
3/4 cup sweetened condensed milk, not evaporated
1/2 tsp vanilla extract
Preheat oven to 350 F. Combine dates, coconut, and nuts in a mixing bowl. Blend in the sweetened condensed milk and vanilla. Drop by rounded tablespoonfuls onto greased and floured cookie sheets.
Bake for 10 to 12 minutes or until light golden brown. Carefully remove from the
cookie sheets. Cool completely on wire racks.
Store in an airtight container.
Yield: about 2 dozen cookies
FROGMORE STEW
~Shared by Patricia, Charlevoix, MI
11/2 gallons water
Juice of one (1) lemon
Salt to taste
3 tablespoons Old Bay Seasoning
2 pounds sausage (kielbasa, etc.), cut into 1/2-inch slices
10 to 12 ears of corn on the cob, broken into 3-inch pieces
4 pounds uncooked shrimp in shell
In a large stock pot, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil.
Add sausage and gently boil, uncovered, five minutes. Add corn and cook an additional five minutes (begin timing immediately, don't wait until water is boiling).
Add shrimp and cook three minutes longer. Remove from heat, drain immediately, and serve.
Yields 8 servings.
LEMON AND BLUEBERRY MOUSSE
~Shared by Larry Holmes, Toronto, Canada
4 large egg yolks
1/2 cup sugar
pinch salt
1/4 cup lemon juice
1/2 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
4 egg whites
1/2 cup whipping cream, whipped
2 cups blueberries
Beat egg yolk in top of double boiler. Gradually add sugar, salt, lemon juice, lemon rind and vanilla extract, beating constantly. Place over hot, not boiling water; cook, stirring until mixture is thick and smooth. Remove from heat and cool, stirring occasionally.
Beat egg whites until stiff. Fold whites and whipped cream into cooled yolk mixture.
Spoon some of the pudding into one large serving bowl or eight tall goblets; top with a layer of berries. Spoon on remaining puffing and top with remaining berries.
Serves eight.
AMISH BREAKFAST CASSEROLE
~Shared by Treva, NC
1 lb. sliced bacon, diced
1 med. Sweet onion
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes
2 cups shredded mild cheddar cheese
1 & 1/2 cups small curd cottage cheese
1 & 1/4 cups shredded Swiss cheese
In large skillet, cook bacon and onion until bacon is crisp, drain. Mix together the remaining ingredients, stir in bacon mixture. Transfer to a greased 9 x 13 pan.
Bake, uncovered at 350 degrees for 35-40 minutes or until eggs are set and bubbly. Let stand 10 minutes before serving.
Serves 8 - 10
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OATS & CREAM BREAD
~Shared by Treva, NC
The light texture of this oatmeal bread makes it special for company, as well as everyday meals. Old-fashioned rolled oats are made by steaming and then flattening into flakes by rolling. They are re-rolled to make quick-cooking oats. Old-fashioned and quick-cooking oats can generally be used interchangeably in recipes. Old-fashioned oats will add more texture, but they both add moistness and a nutty flavor to breads.
5 to 5 & 1/2 cups all-purpose flour
1 cup uncooked old-fashioned oats
1 (1/4-ounce) package active dry yeast
3 tablespoons firmly packed brown sugar
1 & 1/2 teaspoons salt
1 & 1/2 cups Half & Half
3/4 cup water
2 tablespoons Butter, melted
Butter, melted
Combine 2 cups flour, oats, yeast, brown sugar and salt in large bowl.
Heat half & half, water and 2 tablespoons butter in 1-quart saucepan over medium heat until mixture reaches 120ºF to 130ºF (2 to 4 minutes). Add half & half mixture to dry ingredients. Beat at medium speed, scraping bowl often, 2 minutes. Stir in enough remaining flour by hand to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic (5 to 10 minutes). Place in greased bowl; turn, greased-side up. Cover; let rise in warm place until double in size (about 1 hour).
Punch down dough; divide in half. Roll each half into 12 x 9-inch rectangle. Starting at narrow end, roll up tightly into loaf shape. Seal ends. Place loaves in 2 (8 x 4-inch) greased loaf pans, seam-side down. Cover; let rise until double in size (30 to 45 minutes).
Heat oven to 375ºF. Bake for 30 to 40 minutes or until loaves sound hollow when tapped. Brush with melted butter. Remove from pans. Cool completely.
Makes 32 servings (2 loaves).
Nutrition Facts (1 serving): Calories: 110, Fat: 2g, Cholesterol: 10mg, Sodium: 120mg, Carbohydrates: 18g, Dietary Fiber: <1g, Protein: 3g
BAKED TORTILLAS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
6 corn tortillas
Cut each tortilla into 6 pie-shaped pieces. Place tortillas on a cookie sheet. Spread out. Bake at 400 degrees for 10 minutes. Remove from oven and turn each one over and return to oven for 3 to 4 minutes more.
Makes 6 servings.
Nutritional Information (1 serving):
Calories: 67
Carbohydrate: 14 grams
Protein: 2 grams
Fat: 1 gram
Saturated Fat: trace
Cholesterol: 0 mg
Fiber: 2 grams
Sodium: 48 mg
Potassium: 46 mg
Calcium: 53 mg
Exchanges: 1 starch
BEAN DIP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
4 cups cooked pinto beans
1/4 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/8 teaspoon oregano
1/4 teaspoon salt
Mash or blend pinto beans. Mix the remaining ingredients into beans. Refrigerate and serve. You may want to use carrot or celery sticks to scoop the bean dip.
One serving is 1/4 cup.
Nutritional Information (1 serving):
Calories: 60
Carbohydrate: 11 grams
Protein: 4 grams
Fat: trace
Saturated Fat: trace
Cholesterol: 0 mg
Fiber: 4 grams
Sodium: 34 mg
Potassium: 206 mg
Calcium: 22 mg
Exchanges: 1 starch
WW CINNAMON BUNS
~Shared by Treva, NC
POINTS® Value: 3
Servings: 12
Preparation Time: 30 min
Cooking Time: 30 min
These cinnamon buns take some time to make, but most of that time is in the rising, and the result is spectacular.
Ingredients
1 cup fat-free skim milk
1 Tbsp vegetable oil
1 Tbsp sugar
1 tsp table salt
1 Tbsp yeast, about 1 package
2 1/2 cup all-purpose flour, sifted, divided
1/4 cup unpacked brown sugar
1/4 cup dark corn syrup
2 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp orange zest, grated
1/4 cup raisins, dried cherries or cranberries
Instructions
Stir together milk, vegetable oil, sugar and salt in a small saucepan. Heat to lukewarm. Pour yeast over 2 tablespoons lukewarm water and let sit 5 minutes. Stir into milk mixture.
Transfer warm milk to a large mixing bowl and beat in half the flour by hand or with an electric mixer. Mix in enough remaining flour to make a soft dough. Let rest 10 minutes; knead well on a floured board or with an electric mixer and dough hook; let rest 10 minutes.
Spray a large, clean bowl with cooking spray, add dough, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Lightly coat a 9-inch round baking pan with cooking spray. Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle. Spray with cooking spray.
Stir together brown sugar, corn syrup, cinnamon, nutmeg and orange zest; brush over dough. Sprinkle with raisins. Roll up tightly, like a jelly roll. Cut into 12 pieces.
Place buns cut-side up in baking pan. Cover with plastic and let rise until doubled, about 1 hour.
Preheat oven to 350°F. Bake buns until firm and nicely browned on top, 30 minutes. Cool completely before inverting onto a serving plate.
Source: Weightwatchers
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BABAGHANOUSH
~Shared by Mary S., Nashville, TN
Yield: 16 servings
Notes: This Middle Eastern spread is perfect as a dip for veggies or grilled chicken skewers. Also try it as a "lettuce stuffer" for a sandwich-like appetizer (or lunch).
INGREDIENTS
- 2 eggplants (about 2-3/4 pounds total), peeled, quartered, and chopped into big pieces
- 1/2 cup water, divided
- 3 teaspoons kosher salt
- 1/3 cup fresh lemon juice (about 2 lemons worth)
- 2 tablespoons extra-virgin olive oil
- 1/3 cup tahini
- 4 cloves fresh garlic, minced
- 3/4 cup chopped fresh parsley
- 1/4 teaspoon Tabasco sauce (about 2 shakes)
DIRECTIONS
Place eggplant pieces in slow cooker crock and toss with the salt. Add 2 tablespoons of the water; cover and cook on LOW for 6 hours.
Remove eggplant to a food processor; add lemon juice and olive oil, then pulse to combine. Add all remaining ingredients to the food processor except the remaining water and blend until smooth. Continue to blend, adding water if necessary, until it reaches the consistency you desire.
Chill the babaghanoush overnight, to allow flavors to blend. Ideally, this dish is served at room temperature, so remove it from the refrigerator and hour before serving, if possible.
Nutritional Information Per Serving (1/16 of recipe):
Calories: 66, Protein: 2 g, Carbohydrate: 4 g,
Fat: 4 g, Cholesterol: 0 mg, Sodium: 95 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
FISH FILLETS WITH APPLES, RAISINS AND PECANS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound firm white fish fillets
- 1 tablespoon margarine
- 1 cup chopped peeled apples
- 1/3 cup raisins
- 1/4 cup chopped pecans or walnuts
- 4 teaspoons brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon all-purpose flour
- 1 cup apple juice
DIRECTIONS
Preheat oven to 425 degrees F.
Spray a baking dish with nonstick vegetable spray.
Place fish in single layer in baking dish.
In nonstick skillet, melt margarine; saute apples raisins, pecans, sugar and cinnamon for 3 minutes or until apples are tender.
Mix flour with apple juice until dissolved; add to pan and cook until thickened, stirring constantly, 2 to 3 minutes.
Pour sauce over and bake for approximately 15 minutes or until fish flakes easily when tested with a fork.
Nutritional Information Per Serving:
Calories: 298, Carbohydrate: 33 g, Fiber: 2 g,
Protein: 23 g, Fat: 12 g, Sodium: 98 mg, Cholesterol: 42 mg
Diabetic Exchanges: 2 Fruit, 3 Lean Meat
Source: "The Best Diabetes Cookbook" by Katherine E. Younker
CURRY CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 whole chicken, cut into 8 pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 cup white wine
- 2 cups chicken stock
DIRECTIONS
Wash the cut chicken pieces and pat dry with a paper towel. Combine the salt, black pepper, and curry powder and rub into the chicken pieces. Cover the chicken and allow it to refrigerate overnight.
Preheat the oven to 375 degrees F. Heat the olive oil in a pan over medium-high heat. Add the chicken and cook, turning frequently, until the chicken is seared on all sides. Place the chicken on a baking sheet and bake for 20 minutes.
Using the same pan used for the chicken, lower the heat to medium and add the onion and carrot. Cook for 5-6 minutes, or until the vegetables are tender. Add the white wine, bring the liquid to a simmer, and allow it to reduce until the pan is almost dry. Add the chicken stock and return the liquid to a simmer. Add the chicken pieces to the pan and cook for 5 minutes. The curry from the chicken will thicken the sauce. Serve immediately.
Nutritional Information Per Serving (2 pieces of chicken):
Calories: 282, Fat: 22 g, Cholesterol: 15 mg, Sodium: 611 mg,
Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 2 g
Diabetic Exchanges: 3-1/2 Lean Meat, 1 Vegetable, 3-1/2 Fat
Source: "Cooking with The Diabetic Chef" by Chris Smith
SESAME SEED COOKIES
~Shared by Mary S., Nashville, TN
Yield: Makes 2 dozen
INGREDIENTS
- 1-1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup softened margarine or butter
- 1/4 cup liquid honey
- 1/4 cup sesame paste (tahini)
- 1/2 teaspoon almond extract
- 1/2 cup sesame seeds, toasted
DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease a cookie sheet.
In a bowl, mix together flour, baking powder and salt.
In another bowl, beat margarine, honey, sesame paste and almond extract until smooth. Add flour mixture and mix well. Stir in sesame seeds.
Shape dough into 1-inch balls and place about 2 inches apart on prepared cookie sheet. Using the tines of a fork dipped in flour, flatten, or using your hands, mold into crescent shapes. (Wet your hands first, if using to mold the dough.)
Bake in preheated oven for 10 - 12 minutes or until lightly browned. Immediately transfer to wire racks to cool.
Nutritional Information Per Serving (1 cookie): Calories: 87, Carbohydrate: 10 g, Fiber: 2 g, Protein: 2 g, Fat: 5 g, Sodium: 61 mg, Cholesterol: 0 mg Diabetic Exchanges: 1/2 Starch, 1 Fat
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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QUICK HAM & BEANS FOR TWO
~Shared by Chris M., NM
2 # 2 cans cannellini – white kidney - beans w/ liquid *
1 large precooked smoked pork chop
1/2 medium onion, diced
pepper to taste
baked cornbread on the side
Cube the smoked pork chop in 1/2" pieces. Combine with undrained beans and diced onion. Add pepper to taste. Heat in small to medium saucepan at low to medium heat till completely heated through, about 30 minutes. Serves 2. Serve with cornbread. There is no need to add salt because the smoked pork chop already contains enough salt for flavor. * These are white kidney beans. If you can't find them in your stores, you could use little northerns or navy beans.
JEANNE'S HEALTHY HOT HORSERADISH SAUCE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
This a healthy version of a warm horseradish sauce I love to serve over beef, ham or even hot cooked veggies.
1 (8 oz.) package reduced-fat cream cheese, cubed
1/3 cup skim milk
2 tablespoons prepared horseradish
1/4 teaspoon fine sea salt
dash of cayenne
Heat cream cheese and skim milk in saucepan over low heat, stirring until smooth. Blend in remaining ingredients.
Makes 1-1/3 cups.
CHICKEN MEATBALL SOUP
~Shared by Mary S., Nashville, TN
1 slightly beaten egg white
2 tablespoons fine dry bread crumbs
1 tablespoon snipped fresh sage, 1/4 teaspoon dried sage, crushed, or 1/4 teaspoon poultry seasoning
1/4 teaspoon salt
6 ounces ground raw chicken or turkey
3 cups chicken broth
1/8 teaspoon pepper
1/2 cup fine noodles
3 cups coarsely chopped or torn fresh spinach
In a medium mixing bowl stir together the egg white, bread crumbs, sage or poultry season, and salt. Add the ground raw chicken or turkey and mix well. Set aside. In a medium saucepan stir together the chicken broth and pepper. Bring to boiling; stir in noodles. Reduce heat. Drop meat mixture by small spoonfuls into the simmering broth. Cover and cook for 10 to 12 minutes or till no pink remains in the meat, stirring occasionally. Gently stir spinach into soup and heat through. To serve, ladle soup into individual bowls.
Makes 2 servings.
Warm corn bread and fresh fruit round out the meal.
CURRY-CRUMBED PORK CHOPS
~Shared by Maggie, TX
3/4 cup plain yogurt
1 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper
3 Tbsp thinly sliced green onion
2 bone-in center-cut rib pork chops (3/4 inch thick)
1 Tbsp canola oil
1/3 cup panko
1 tsp curry powder
1. Heat oven to 375 degrees F.
2. Combine yogurt, mustard, salt and pepper in small bowl. Reserve one-fourth of the yogurt mixture; stir green onion into remaining yogurt mixture. Brush reserved yogurt mixture onto both sides of pork chops.
3. Heat oil in large nonstick skillet over medium-high heat until hot. Cook pork 4 to 6 minutes or until golden brown, turning once. Remove pork; place on foil-lined baking sheet.
4. Combine panko and curry powder; stir into drippings in skillet. Spread over top of pork.
5. Bake 8 to 12 minutes or until pork is pale pink in center. Serve with yogurt sauce.
Servings: 2; Nutrition per Serving;
310 Calories, 16g Total Fat, 4g Saturated Fat, 60mg Cholesterol, 26g Protein, 15g Carbs, 1g Fiber, 465mg Sodium
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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NEW ORLEANS RED BEANS & RICE
Yields: 12-15 servings
Cook Time: 2 hours
1 pound Dried Red Kidney Beans
2 cups Diced Bell Pepper
2 cups Diced Celery
4 cups Diced Red Onion
1/4 cup Minced Garlic
1 pound Sliced Andouille Sausage
2 cups diced smoked ham
2 Bay Leaves
2 TBL Fresh Thyme, Chopped
1/4 cup Parsley, Chopped
Cajun Spice to taste
Water
Louisiana Hot Sauce to taste
Cooked White Rice
1. Soak Beans overnight.
2. Saute onions, celery, bell pepper, garlic, and ham until wilted.
3. Stir in beans and sausage.
4. Cover beans with cold water. Water should be two inches above the beans..
5. Add bay leaf and thyme. Bring to a boil for 30 min.
6. Reduce to simmer and cook until beans are tender. Remove bay leaves.
7. Stir in parsley and season with Cajun spice and hot sauce.
8. Serve over cooked white rice.
Source: Chef Brian Jupiter, La Pomme Rouge, Chicago, IL
ITALIAN SIDE-SALAD WITH BALSAMIC-GARLIC DRESSING
You can prepare this while pasta cooks; it goes together easily and compliments most pasta dishes wonderfully.
Balsamic-Garlic Dressing:
3/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves of fresh garlic pressed
1 tbsp. Dijon mustard
3 tbsp. grated parmesan cheese
1 tbsp. sugar
Salad Ingredients:
2 heads of Romaine lettuce
4-5 Italian plum tomatoes
1 small-medium red onion, sliced
1. Whisk all dressing ingredients and set aside.
2. Wash Romaine lettuce, break into pieces and place in salad bowl.
3. Add slices of 1 red onion and slices of 4-5 Italian plum tomatoes.
4. Pour dressing over salad, toss, and enjoy.
CREAMED CORN
2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed
2 Tbsp. milk
1 can (14-3/4 oz.) cream-style corn
1 pkg. (10 oz.) frozen corn, thawed
1/2 cup Shredded Sharp Cheddar Cheese
1/3 cup sliced green onions
Cook cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently.
Add cream-style and thawed frozen corn; stir. Cook 4 min. or until heated through, stirring occasionally.
Spoon into serving dish; sprinkle with Cheddar cheese and onions.
Serves 6.
PAN-FRIED ONION DIP
"This dip is like the California dip that we remember from our childhood, except it’s the real thing, with slowly caramelized onions, and it’s ten times more tasty. For a real treat, I love to serve this appetizer with Eli Zabar’s potato chips plus fresh vegetables and crackers for dipping."
Ingredients:
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well.
Taste for seasonings.
Serve at room temperature.
Makes two cups.
Source: The Barefoot Contessa Cookbook by Ina Garten
MONTEREY CHICKEN ROLLS
This is a caterer's dream dish. I first had it at a catered affair and actually became friends with the caterer when I asked for the recipe.
8 boneless skinless chicken breasts
salt and pepper
1 (8 oz.) package Monterey jack cheese
1/2 cup butter, melted
1 clove garlic, minced
1 cup breadcrumbs
1 cup parmesan cheese, grated
Pound chicken breasts flat. Season with salt and pepper. Slice Monterey Jack cheese about 1/4" thick and roll chicken around cheese. Add garlic to the butter and combine breadcrumbs with parmesan cheese. Dip chicken in butter, then in breadcrumb combination. Place seam side down in 9x13 baking dish. Bake covered for 30 minutes at 350F in preheated oven. Uncover and bake for 15 minutes more or until browned.
CHOCOLATE & PEANUT BUTTER RIBBON DESSERT
12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Baking Chocolate, melted
CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5- inch loaf pan.
MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.
(I believe I got this recipe from Kraft.)
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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