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A to Z Recipes
November 23, 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 did the unthinkable yesterday: I went shopping. OMG. Now I remember why I hate shopping. Most women love it. I would be willing to pay someone to do it for me. I don't even like going to shop for groceries unless it is 3 o'clock on a Tuesday morning and no one is there but me and the clerk. People drive me bonkers. The older I get the less patience I have for line cutters, folks who park their shopping cart in the middle of the aisle where no one can possibly get around them, and - my favorite - the shopper ahead of me in line that says: "Oh! I forgot coffee - let me run real quick to get it... I won't be but a sec". Then they come back 10 minutes later with an armful of groceries (and no coffee). Yeppers, I could be good for another year after yesterday. But... I'll be hitting the stores this week for the last of my Christmas shopping, argh!
The current Monthly Theme topic is Heavenly Holiday
Cookies, in memory of our Linda G. in MI, who was a very important part of the a2z family 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. I've hand-picked recipes
(over 50) that are perfect for Turkey
Day, some to help with leftovers, and then some to make you
forget about them! Look at who did all the sharing with you:
Patricia, Charlevoix, MI
Marilyn, OH
Larry J., Spring Hill, TN
Treva, NC
Luanne, FL
Jim D., WA State
Larry Holmes, Toronto, Canada
Betty K., Belhaven, NC
Dorie, IL
Marty B., Tell City, IN
Johnny, LA
Linda H., Rosharon, TX
Jessica, Corfu, Greece
Chris M., NM
Mary S., Nashville, TN
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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The Iroquois Thanksgiving Address
~Shared by Patricia, Charlevoix, MI
The Food Plants
With one mind, we turn to honor and thank all the Food Plants we harvest from the garden. Since the beginning of time, the grains, vegetables, beans and berries have helped the people survive. Many other living things draw strength from them too. We gather all the Plant Foods together as one and send them a greeting of thanks.
Now our minds are one.
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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I Am Thankful For...
For the teenager who is not doing dishes but is watching TV, because that means he is at home and not on the streets.
For the taxes I pay, because it means that I am employed.
For the mess to clean after a party, because it means that I have been surrounded by friends.
For the clothes that fit a little too snug, because it means I have enough to eat.
For my shadow that watches me work, because it means I am out in the sunshine.
For a lawn that needs mowing, windows that need cleaning, and gutters that need fixing, because it means I have a home.
For all the complaining I hear about the government, because it means that we have freedom of speech.
For the parking spot I find at the far end of the parking lot, because it means I am capable of walking, and that I have been blessed with transportation.
For my huge heating bill, because it means I am warm.
For the lady behind me in my place of worship when she sings off key, because it means that I can hear.
For the pile of laundry and ironing, because it means I have clothes to wear.
For weariness and aching muscles at the end of the day, because it means I have been capable of working hard.
For the alarm that goes off in the early morning hours, because it means that I am alive.
and finally....
For too much e-mail, because it means I have friends who are thinking of me.
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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Christmas Cards for the Troops
~Shared by Larry J., Spring Hill, TN and Deborah H., Denton, TX
Thought this was a nice thing to do so I'm passing it along. GREAT IDEA!!
When doing your Christmas cards this year, take one card and send it to this address.
If we pass this on and everyone sends one card, think of how many cards these wonderful special people who have sacrificed so much would get
(The Red Cross is handling this now):
Holiday Mail For Heroes
P.O. Box 5456
Capitol Heights, MD 20791-5456
Turkey Gravy From Scratch
by Julia Moskin
Time: About 9 hours, plus cooling
FOR THE TURKEY STOCK:
4 tablespoons butter, more if necessary for gravy, and for seasoning (optional)
6 turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds
Salt and black pepper
1 medium onion, peeled and stuck with 3 cloves
3 large carrots, peeled and cut into large chunks
3 stalks celery with leaves, trimmed and cut into large chunks
2 bay leaves
12 black peppercorns
1 cup white wine, Madeira, vermouth, dry sherry or water
FOR THE GRAVY:
12 tablespoons ( 3/4 cup) all-purpose flour
Salt and black pepper.
1. For the stock: Heat oven to 375 degrees. Melt 4 tablespoons butter. Sprinkle turkey parts with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basting with butter every 20 minutes or so.
2. Transfer roasted turkey to a stockpot and set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover, bring to a simmer and cook, slightly uncovered, about 6 hours.
3. Meanwhile, place roasting pan on top of stove and bring juices to a simmer over low heat. Pour in wine (or water), stirring and scraping to bring up browned bits. (If using wine, simmer at least 5 minutes.) Pour all liquid into a bowl and refrigerate. When deglazing liquid is cool, lift off top layer of fat; reserve fat. Add deglazing liquid to stockpot.
4. When stock is golden and flavorful, strain into a large container and refrigerate. When cool, lift off fat and mix it with reserved fat from deglazing liquid. Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use.
5. For the gravy: In a deep skillet or large heavy pot, melt 12 tablespoons ( 3/4 cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make 3/4 cup. Gradually whisk in the flour. Cook, whisking, until golden brown and toasty-smelling, 3 to 5 minutes or longer for darker gravy.
6. Whisk in a small amount of stock (this prevents lumps), then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. If too thick, thin with more stock or a little wine and simmer briefly. Season with salt and pepper. If desired, whisk in a few tablespoons cold butter to smooth and enrich gravy.
Yield: 3 quarts, about 20 servings.
To make ahead: Gravy can be made up to a month ahead. It freezes well in plastic containers or bags. Thaw in refrigerator or over low heat. Whisk in a little water if it appears curdled or too thick.
Note: Recipe can be halved to make about 6 cups gravy. Or for more gravy, use remaining stock and add 1 tablespoon fat and 1 tablespoon flour to the roux in Step 5 for each cup additional stock.
Source: NY Times
Will It Fit?
When you don't have the right pan.
4 cups:
9" pie plate
8" x 1 1/4" layer cake pan
7 3/8" x 3 5/8" x 2 1/4" loaf pan
4 1/2 cups:
8 1/2" x 2 1/4" ring mold
6 cups:
9 1/2" layer cake pan
10" pie plate
8 1/2 x 3 5/8" x 2 5/8" loaf pan
7" x 5 1/2" x 4" melon mold
7 1/2" x 3' tube pan
8 cups:
8" x 8" x 2" square pan/dish
11" x 7" x 1 1/2" pan
9" x 5" x 3" loaf pan
9 1/4" x 2 3/4" mold
10 cups:
9" x 9" x 2" square pan/dish
11 3/4" x 7 1/2" x 1 3/4" pan
15" x 10" x 1" jelly roll pan
12 cups:
13" x 8 1/2" x 2" pan/dish
9" x 3 1/2" angel cake pan
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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Delicious Turkey Recipe
~Shared by Marilyn, OH
I thought this sounded good! Here is a turkey recipe that also includes the use of popcorn as a stuffing ingredient -- imagine that. When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when turkey is thoroughly cooked, but not dried out. Give this a try, and let me know how it turns out for you!!!!
8 - 15 lb. turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good.)
1 cup unpopped popcorn (ORVILLE REDENBACHER'S LOW FAT IS BEST)
Salt/pepper, to taste
Preheat oven to 350 degrees.
Brush turkey well with melted butter salt, and pepper.
Fill cavity with stuffing and popcorn. Place in baking pan making sure the neck end is toward the front of the
oven, not back.
After about 4 hours listen for the popping sounds.
When the turkey's ass blows the oven door open and the bird flies across the room.... it's done.
And, you thought I didn't cook....
Game Warden
~Shared by Larry J., Spring Hill, TN
A game warden was driving down the road when he came upon a young boy carrying a wild turkey under his arm.
He stopped and asked the boy, 'Where did you get that turkey?'
The boy replied, 'What turkey?' The game warden said, 'That turkey you're carrying under your arm.'
The boy looks down and said, 'Well, lookee here, a turkey done roosted under my arm!'
The game warden said, 'Now look, you know turkey season is closed, so whatever you do to that turkey, I'm going to do to you..
If you break his leg, I'm gonna break your leg. If you break his wing, I'll break your arm. Whatever you do to him, I'll do to you. So, what are you gonna do with him?'
The little boy said, 'I guess I'll just kiss his butt and let him go!'
May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have never a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
Happy Thanksgiving Everyone!
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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NEW ORLEANS
SWEET POTATO CHEESECAKE
by Galatoire's
Ingredients:
Preparation Time: 1 1/2 hours, plus chilling
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
For the cheesecake filling:
3 packages (3 ounces each) cream cheese, softened
1 cup sugar
1/4 cup light brown sugar
1 3/4 cups mashed sweet potatoes
2 large eggs, slightly beaten
2/3 cup evaporated milk
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
For the topping:
2 cups sour cream, room temperature
1/3 cup sugar
1 teaspoon vanilla extract
Instructions:
Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.
Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until smooth. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 55 to 60 minutes.
Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool on wire rack. Remove side of pan, and chill for a few hours or overnight. Can garnish with pecan halves and drizzle with a Caramel Topping.
Makes about 12 servings.
Source: Galatoire's Restaurant in New Orleans
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:
PUMPKIN BREAD
~Shared by Treva, NC
5 eggs
1 & 1/4 c. vegetable oil
1 can (15oz) solid pack pumpkin
2 c all purpose flour
2 c sugar
2 pkg (3oz each) cook and serve vanilla pudding mix
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
In a mixing bowl, beat eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into five greased 5 x 2 & 1/2 x 2 in loaf pans*. Bake at 325 for 50-55 min or until a toothpick inserted near the center comes out clean.
Makes 5 mini loaves.
* May use 2 greased 8x4x2 in loaf pans for 75-80 min
CHICKEN SALAD CASSEROLE
~Shared by Luanne, FL
2 c. chopped cooked chicken
1 c. chopped celery
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. sliced diced water chestnuts
1/2 c. slivered almonds
1 4 oz can of drained mushrooms
4 tbsp. Butter
1 c. crushed corn flakes
Mix all ingredients except butter and corn flakes. Place in ungreased 13 x 9 x 2 inch casserole. Melt butter and mix with corn flakes. Spread over casserole and bake at 350 degrees for 45 minutes. All ingredients may be mixed ahead except corn flakes and butter. This should be put on just before baking. Casserole should be eaten as soon as it comes from oven, but I think it is good cold.
EASY CHOCOLATE ZUCCHINI CAKE
~Shared by Jim D., WA State
This chocolate zucchini cake is easy to make with a cake mix. And it's loaded with chocolate chips, shredded zucchini, and nuts.
1/2 cup (4 ounces) butter, softened
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup sour cream
1 chocolate fudge cake mix with pudding in the mix, about 18.25 ounces
1/2 teaspoon ground cinnamon
1 medium zucchini, shredded, about 1 1/2 cups shredded
1 cup semisweet chocolate chips
1 cup chopped pecans or walnuts
Grease and flour a 12-cup Bundt cake pan or 10-inch one-piece tube cake pan.
Heat oven to 325° (350° for a light-colored pan).
In a mixing bowl with electric mixer, beat the butter until light; Beat in eggs and flavorings. Beat in the sour cream and cinnamon, then slowly beat in the cake mix. Stir in the zucchini, chocolate chips, and pecans.
Spoon the batter into the prepared pan and bake for 40 to 50 minutes, Or until a toothpick or cake tester comes out clean when inserted In the center of the cake. Cool on a rack for 15 minutes. Invert the cake onto a serving plate to cool completely. Frost the cake or dust with powdered sugar.
APPLE PIE BARS
~Shared by Treva, NC
This is the only one of the many wonderful recipes that my mother handed down to me. These delicious bars, with their flaky crust and scrumptious fruit filling, are the perfect way to serve apple pie to a crowd. -Janet English, Pittsburgh, Pennsylvania
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup shortening
4 egg yolks
2 tablespoons lemon juice
8 to 10 tablespoons cold water
FILLING:
7 cups finely chopped peeled apples
2 cups sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
Dash ground nutmeg
GLAZE:
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon lemon juice
In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes. Roll out one portion of dough between two large sheets of waxed paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge. In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust. Roll out remaining pastry to fit top of pan; place over filling. Trim edges; brush edges between pastry with water or milk; pinch to seal. Cut slits in top. Bake at 375° for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars before cutting.
Yield: about 2 dozen.
Nutrition Facts One serving: (1 each) Calories: 267 Fat: 9 g Saturated Fat: 2 g Cholesterol: 36 mg Sodium: 117 mg Carbohydrate: 44 g Fiber: 1 g Protein: 3 g
Source: Taste of Home
CITY CHICKENS
~Shared by Patricia, Charlevoix, MI
2 pork tenderloins
equal amount of veal steak
cracker crumbs
2 cups hot water
1 cup rich milk
1 or 2 beaten eggs
salt & pepper for seasoning
other seasonings as desired
Cut meat in 1 1/2 inch squares, alternate pieces on wooden skewers until 6 are
used. Roll each chicken in season egg and crumbs. Allow to stand for 2 hours to harden. Then brown well on all sides in skillet, remove chicken, and place in roaster. Put the 2 cups of hot water in "spider"*, rinse well and pour in
roaster. Cover and bake slowly, 325 deg, until very tender. Make gravy with rich milk and juice from roaster, season well.
*Note - In this case the spider was a 3 legged cast iron skillet and not an open mesh type of
strainer.
BETTER THAN PUMPKIN PIE
~Shared by Marilyn, OH
1 1/2 cups butternut squash, peeled and cubed
1 cup lightly packed brown sugar
1 Tbsp. cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
1 pinch ground nutmeg
1 (9 inch) unbaked pie shell
Place squash in a saucepan with enough water to cover. Bring to a boil, simmer over medium heat until tender, about 15 minutes. Drain, and cool.
Preheat oven to 350 degrees F.
In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into unbaked pie shell.
Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.
MOZZARELLA BEEF BURGERS
~Shared by Treva, NC
Prep Time: 10 min
Total Time: 22 min
Makes: 4 servings, one burger each
1 lb. ground beef
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 cup fresh bread crumbs
1/4 cup Barbecue Sauce, divided
4 hamburger buns
PREHEAT grill to medium-high heat. Mix meat, cheese, bread crumbs and 2 Tbsp. of the barbecue sauce. Shape into four patties.
PLACE patties on grill; cover grill with lid. Grill 4 to 6 min. on each side or until burgers are cooked through (160°F), brushing with remaining 2 Tbsp. barbecue sauce during last 2 min. of grilling time.
FILL buns with burgers and lettuce, if desired.
Kraft Kitchens Tips
For more flavor, try adding 2 Tbsp. KRAFT Grated Parmesan Cheese and 1/4 tsp. Italian seasoning to the meat mixture. Serve with Pickles.
Nutritional Information: Calories 410 Total fat 15 g Saturated fat 6 g Cholesterol 80 mg Sodium 670 mg Carbohydrate 37 g Dietary fiber 2 g Sugars 8 g Protein 31 g
Source: Kraft Foods
GARLIC SOUP
~Shared by Larry Holmes, Toronto, Canada
2 tablespoons olive oil
6 cloves garlic, peeled
8 slices day-old French-style bread, 1/8-inch thick
8 cups strong chicken stock*
3 tablespoons dry sherry
3 eggs, at room temperature
2 tablespoons heavy cream
minced parsley for garnish
*Preferably homemade and well seasoned with peppercorns, bay leaf, thyme, onion and parsley
In skillet, heat the oil and sauté the garlic cloves slowly until they are golden on all sides. reserve. Sauté the bread sliced in the remaining oil until they are golden and very crusty. Keep them warm. add the reserved garlic to the chicken stock (it should be warm), crushing the slightly with a fork. Stir in sherry and let the stock sit about 1 hour, stirring occasionally. Strain the chicken stock, pressing the grail pieces through the strainer with a wooden spoon so that most of the pieces pass through.
Right before serving, heat the broth to the boiling point. In a large bowl beat the eggs with an electric beater or wire whisk until they are light and foamy. Stir in the cream. Gradually beat in the hot broth. Serve with the fried bread and minced parsley decorating the soup bowls.
Makes 8 servings.
SEALED HOT DOG SANDWICHES
~Shared by Betty K., Belhaven, NC
6-8 hot dog wieners, finely chopped
1/2 cup grated cheese
1 boiled eggs, chopped
2 Tbsp. sweet pickle relish
3 Tbsp. catsup
1 tsp. mustard
Combine first 4 ingredients, then add remaining ingredients. Fill hot dog buns with mixture.
Wrap in paper towel & place in microwave to heat for 30-60 seconds.
This is very good for children & I have been making it for years, especially when my children were living at home.
ZESTY CHICKEN STEW
~Shared by Treva, NC
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon salt
3/4 teaspoon pepper
8 skinned and boned chicken thighs
1/4 cup all-purpose flour
3 tablespoons olive oil divided
1 large onion chopped
1 cup dry white wine (1 cup chicken broth may be substituted for dry white wine)
3 cups low sodium chicken broth
3 medium size red potatoes peeled and diced
3 medium tomatoes or 6 plum tomatoes peeled, seeded and chopped
2 large carrots sliced
1 bay leaf
3 tablespoons chopped fresh cilantro
hot cooked couscous
Combine dried oregano, dried basil, salt and pepper and sprinkle seasoning mixture evenly over chicken. Lightly dredge chicken in flour shaking to remove excess. Brown four chicken thighs in 1 tablespoon hot oil in a
Dutch oven over medium-high heat 3 to 4 minutes on each side. Remove chicken thighs and set aside. Repeat procedure with remaining four chicken thighs and 1 tablespoon hot oil. Sauté onion in remaining 1 tablespoon hot oil in
Dutch oven 3 minutes or until lightly browned. Stir in wine and cook 2 to 3 minutes. Return chicken to
Dutch oven. Add chicken broth and next four ingredients. Partially cover; reduce heat and simmer stirring occasionally 45 minutes. Stir in cilantro. Remove and discard bay leaf. Serve over couscous.
LEMON CUSTARD PUDDING CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
6 T. all purpose flour
6 T. butter or margarine melted
2 C. sugar, divided
4 eggs separated
1 1/2 C. milk
grated peel of 1 lemon
2 T. fresh lemon juice
confectioners sugar
In a large mixing bowl combine flour, butter and 1 1/2 C. sugar. Beat egg yolks; add to mixing bowl along with milk and lemon peel. Mix well. Add lemon juice. In another bowl, beat egg whites until stiff, slowly adding remaining 1/2 C. sugar while beating. Fold into batter. Pour into a greased 2 qt. baking dish. Place in a shallow pan of hot water and bake at 350 for 55-60 minutes or until lightly browned. Serve warm or chilled with confectioners sugar dusted on top.
EASY TIME HOLIDAY SQUARES
~Shared by Marty B., Tell City, IN
1 1/2 c. sugar
1 c. softened butter
4 eggs
2 c. flour
1 ts. vanilla
1 21oz. can cherry or blueberry pie filling
Cream butter and sugar, add eggs, mix well. Add flour and vanilla, beat well. Spread evenly in a greased 15x10x2" pan. Mark off into 24 squares with a knife. Place 1 Tbs. pie filling in center of each square. Bake at 350* for 40 minutes. Sprinkle with 1/2 c. powdered sugar. Cool completely. Cut into squares following marked lines.
CROCKPOT RIGATONI
~Shared by Treva, NC
28 oz jar spaghetti sauce
12 oz rigatoni, cooked
1 lb hamburger, browned
3 cups shredded mozzarella cheese
1/2 lb pepperoni slices
In a crockpot, layer half of each ingredient in order listed, Repeat layers. Cover and cook on low for 4-5 hours
MARDI GRAS DOUGHNUTS
~Shared by Johnny, LA
Yield: 6 Servings
2 c Flour
2 tb Sugar
2 ts Baking powder
1/2 c Milk
2 Eggs
1 pinch Salt
1 ts Pure vanilla extract
Oil for deep frying
Powdered sugar
Mix the flour, sugar and baking powder together in a bowl. Make a well in the middle and add the eggs, milk, salt and vanilla. Beat these together and gradually work on the flour. Roll out on a floured board to about 1/4 inch or a little thinner if preferred. Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in the center of each. Fry in deep oil until golden brown. Sprinkle with powdered sugar.
HINT: These will be firmer than doughnuts. Mardi Gras is a great time to try these doughnuts!
Yield: approximately 18 to 20.
FIESTA ENCHILADAS WITH PUMPKIN SAUCE
~Shared by Linda H., Rosharon, TX
2 cups Tyson Fajitas Chicken Strips, diced
6 green onions, thinly sliced
1 container Gordo's Cheese Dip, plain or jalapeño
1 15-ounce can pumpkin
2 1/2 cups water
2 cloves garlic
1 jalapeño pepper, quartered and seeded
1 teaspoon chili powder
Coarse salt and ground pepper to taste
10 6-inch corn tortillas
Shredded Mexican blend cheese
In bowl, combine chicken, onions and 2 tablespoons cheese dip; set aside. In blender, place pumpkin, water, garlic, jalapeño and chili powder; hold the top to the blender as it will be very full; process until smooth. Taste to add salt and pepper. Place 1 cup pumpkin sauce in bottom of 12- by 8-inch pan. Divide chicken mixture into 10 portions; fill tortillas with chicken mixture and roll up, placing seam side down in dish. Spoon remaining sauce evenly over tortillas. Dot top with desired amount of remaining cheese dip. Sprinkle evenly with desired amount of Mexican cheese. Bake at 425° 25 to 30 minutes, uncovered, or until cheese is golden and sauce is bubbling.
Source: The Charleston Gazette
PEANUT BUTTER CUPCAKES WITH FUDGE FROSTING
~Shared by Treva, NC
1/2 c. chunky peanut butter
1/3 c. shortening
1 1/2 c. brown sugar
1 tsp. vanilla
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
Cream together the peanut butter and shortening. Gradually add the brown sugar, beating until light. Add vanilla and eggs, one at a time, beating until fluffy. Sift together 2 cups sifted all-purpose flour, 2 teaspoons baking powder and salt. Add dry ingredients alternately with milk, beating after each addition. Fill paper muffin cups half full. Bake at 375 degrees for 15-20 minutes. Frost with fudge frosting.
Makes 2 dozen cupcakes.
FUDGE FROSTING:
2 1/2 c. powdered sugar
1/4 c. cocoa
1/4 tsp. salt
1/4 c. boiling water
1/4 c. butter
1/2 tsp. vanilla
Combine sugar, cocoa and salt. Add water and butter; blend. Add vanilla.
BANANA-NUT MUFFIN TOPS
~Shared by Jessica, Corfu, Greece
Servings: Makes 10 muffin tops
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
3 medium very, very ripe bananas (about 14 ounces/397 grams total, including peels), peeled
3/4 cup firmly packed light brown sugar
1/3 cup canola or corn oil
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup coarsely chopped walnuts* (see Variation below)
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
Position an oven rack on the middle shelf of oven. Preheat oven to 375 degrees F (190 C). Lightly grease and flour 10 muffin top cups. In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk until well blended. In a large bowl, combine the bananas, brown sugar, oil, eggs, and vanilla. Beat with an electric mixer (stand mixer fitted with the paddle
attachment or handheld mixer) on medium speed until well blended with only small bits of banana visible. Pour in the dry ingredients and gently stir with a rubber spatula just until blended. If using nuts, add them when the flour is almost blended and stir to incorporate. Scoop the batter into the prepared muffin top pan, dividing batter evenly. They will be almost full. Gently tap the pan on the countertop to settle the batter. Bake until the tops are golden brown and a toothpick or a cake tester inserted in the center of 1 muffin top comes out clean, about 11 minutes. Transfer the pan to a wire rack to co
ol for 5 minutes, and then carefully remove the muffin tops from the pan and set them on the rack to cool. Serve warm or at room temperature.
Makes 10 muffin tops.
Variation:
You may substitute an equal amount of semisweet mini chocolate chips (1/2 cup/3 ounces/85 grams) for the chopped walnuts in this recipe, if desired. The tasty combination of banana and chocolate is wonderful.
Source: The Weekend Baker by Abigail Johnson Dodge
DEEP-FRIED SWEET POTATOES
~Shared by Chris M., NM
as many sweet potatoes as you want
deep fryer w/ hot oil
salt & pepper
butter
Clean and slice sweet potatoes in "french-fry" size slices. Place a few slices at a time in hot oil to fry. They will pop up to top when done. Drain on paper towels. Sprinkle with salt and pepper to taste. Serve with butter. Yummy!!!!!!
BEEF STEW & DUMPLINGS
~Shared by Treva, NC
4 large potatoes peeled and cubed
1 large onion peeled and chopped
2 pounds lean stew beef cubed
6 carrots scrubbed and sliced in 1 inch pieces
1 or 2 red topped turnips, peeled and cubed
4 stalks celery washed trimmed and cut into 1 inch pieces
1 cup fresh green beans, washed trimmed and broken into 1 inch long pieces
1 26 oz. can Italian style tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons beef bouillon granules or 2 beef bouillon cubes or 1 16 oz. can beef broth
2 tablespoons olive oil
1/3 cup flour
1 teaspoon sweet basil
2 bay leaves
1 teaspoon rosemary
salt and pepper to taste
Dredge beef cubes in flour and season with salt and pepper, place in med. skillet with olive oil that has been heated, brown beef on all sides and remove from heat. Place vegetables in large stock pot or large crock pot, add bouillon or broth, Worcestershire and spices and enough water to cover vegetables. Bring to a boil and reduce heat let cook about 20 minutes and add meat. Deglaze the skillet with 1/2 cup of Burgundy wine or water and add to pot. Cook another 20 minutes. Add dumplings.
Serves 6-8.
Dumplings
1 & 1/2 cups flour
1/2 teaspoon salt
1 & 1/2 teaspoons baking powder
3 Tablespoons shortening
1 Tablespoon parsley flakes
3/4 cup milk
Cut shortening into flour, parsley, baking powder, salt with pastry blender or fork, add milk and drop by tablespoonfuls into hot stew, be careful not to splash. Cover and cook for 18 minutes without lifting cover. Serve immediately.
BEEF-BARLEY STEW
~Shared by Mary S., Nashville, TN
1 pound extra-lean ground beef
1/2 cup chopped onion (about 1 medium)
2 cups beef broth
2/3 cup uncooked barley
2 teaspoons chopped fresh oregano
OR
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) can whole tomatoes -- undrained
1 (8 ounce) can sliced water chestnuts -- undrained
1 (10 ounce) package frozen mixed vegetables
Heat oven to 350º. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3-quart casserole; break up tomatoes. Cover and bake 30 minutes. Stir in mixed vegetables. Cover and bake 30 to 40 minutes longer or until barley is done.
Serves 6.
THAI TURKEY SALAD
~Shared by Jim D., WA State
Serves: 8
Serving Size: 1.25 oz salad mix and 2 oz turkey
For a filling and fresh lunch, combine mango, turkey, and spinach!
INGREDIENTS
1/4 cup plain non-fat yogurt
2 tablespoons creamy peanut butter
1 tablespoon packed brown sugar
1-1/2 teaspoons low-sodium soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 bag (10 ounces) mixed salad greens, chilled
1 pound honey roasted deli turkey breast, cut into thin strips
1 mango, peeled and cut into 1/2-inch cubes
1 cup red bell pepper, seeded and chopped
3/4 cup green onions, sliced
4 Tablespoons lightly salted roasted peanuts, coarsely chopped
DIRECTIONS
1. In small microwave-safe bowl, combine yogurt, peanut butter, brown sugar, soy sauce, ginger and hot sauce. Loosely cover with plastic wrap and microwave at 50% power 1 to 1-1/2 minutes, until brown sugar is dissolved. Allow to cool while preparing salad. In large bowl, combine chilled salad greens, turkey, mango, bell pepper and onion.
2. To serve, combine salad and dressing, tossing to coat. Top with peanuts.
If fresh mango is unavailable, look for jars of peeled and sliced mango in the produce department. Cut slices into cubes to equal 2 cups.
NUTRITION INFO
Calories: 180
Fat: 6.4 g
Carbohydrates: 10.9 g
Protein: 20.5 g
PUMPKIN POTION NO. 9
~Shared by Treva, NC
1 cup heavy whipping cream
2 T. sugar
1 t. ground ginger
4 cups 2 percent or whole milk
1/2 cup plus 2 T. sugar
1/2 cup plus 2 T. pumpkin pie filling
1/2 t. pumpkin pie spice
To make the ginger whipped cream: in a medium bowl, beat the whipping cream, sugar and ginger until peaks form. It can be prepared 1 day ahead and stored in the refrigerator; whisk before serving.
Makes 2 cups.
Combine the milk, sugar, pie filling, and pie spice in a medium pan over medium to medium high heat. Stir to dissolve the pie filling. Continue heating until steaming but not simmering. Remove from the heat. Pour into mugs. Serve topped with dollops of ginger whipped cream. Reserve the remaining whipped cream for another use.
You can buy pumpkin pie spice in the spice aisle at the grocery store, or make it yourself by combining equal parts ground cinnamon, nutmeg, allspice, cloves and ginger.
Serves 4
CHICKEN CHOP SUEY WITH FRIED NOODLES
~Shared by Patricia, Charlevoix, MI
4 pound foul
1 teaspoon salt
1 green pepper, shredded
2 cups shredded onions
2 tablespoons fat
2 cups shredded celery
2 cups chicken broth
1 teaspoon cornstarch
1 tablespoon cold water
2 cups sliced Brazil nuts or Jerusalem artichokes
4 tablespoons soy sauce
Put the fowl on a rack in a kettle, half fill with boiling water. Add the salt, partly cover and simmer until nearly tender. Let cook in the broth, drain and cut the meat into small pieces, discarding the skin. Cook the green pepper and onion in the fat in a heavy skillet for a few minutes and stir frequently. Add the celery, chicken broth and mixed cornstarch and water. Cover and simmer for 5 minutes. Then add the nuts or artichokes and soy sauce and more salt if necessary. Serve with hot flaky rice and fried noodles.
WARM SAUSAGE-ONION SALAD
~Shared by Larry Holmes, Toronto, Canada
This cold-weather salad goes perfectly alongside a baked potato sprinkled with shredded cheese.
12 ounces smoked garlic sausage or kielbasa
8 ounces mushrooms
2 large red onions
2 tablespoons olive oil
1 tablespoon red-wine vinegar or balsamic vinegar
1 teaspoon dried rosemary, crumbled,
1 clove garlic, finely chopped
4 cups arugula leaves
Preheat oven to 450 degrees F. Using a sharp knife, cut sausage into 1/2 –inch-thick diagonal slices. Cut mushrooms into quarters. Cut onions into 1/4-inch-thick slices.
In a large oven roasting pan, toss the sausage, mushrooms, onions, oil, vinegar, rosemary and garlic until well mixed. Roast the sausage and vegetables until lightly browned, 15 to 20 minutes, stirring halfway through the roasting time.
Meanwhile, rinse arugula leaves and pat them dry. line a serving platter or four individual serving plates with arugula. Spoon the sausage and vegetable mixture with the pan juices over the arugula leaves; serve immediately.
Makes 4 servings.
ITALIAN CREAM CAKE
~Shared by Treva, NC
1 stick real butter
1/2 c. shortening
2 c. sugar
2 c. all-purpose flour
1 t. baking soda
1 c. buttermilk
5 eggs; separated and whites beaten until stiff
1 t. vanilla flavoring
1 can flake coconut
1 c. pecans-chopped fine
Frosting:
8 oz. cream cheese-soft
3 oz. cream cheese-soft
6 T. real butter
1-1/2 t. vanilla flavoring
1 lb. box + 2 c. confectioner's sugar
1 c. pecans-finely chopped
Cream butter and shortening well. Add sugar and beat smooth. Add egg yolks and mix until all are blended well.
In a medium bowl, mix and sift dry ingredients.
Add to batter alternately with buttermilk; beginning and ending with flour. Stir in vanilla, nuts, and coconut well.
Fold in stiff egg whites by hand with a large spoon gently. Pour evenly into 3 prepared 9" cake pans and bake 350* for 25-30 minutes or until done.
Let cool in pans 10 minutes, then turn out on wire racks to completely cool. Mix frosting and ice cake completely.
Mix butter, cream cheeses, and sugar well. Add vanilla and nuts, blend well and ice cake all over.
BANANA PUDDING
~Shared by Johnny, LA
60 to 70 vanilla wafers*
1 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs, lightly beaten
3 tablespoons butter, cut into pieces
1 1/2 teaspoons vanilla extract
5 ripe but firm bananas, cut into 1/4-inch slices
1 container (8 oz.) frozen whipped topping, thawed
Directions:
LINE bottom and sides of 2 1/2-quart glass bowl with about 40 wafers.
COMBINE sugar, cornstarch and salt in medium saucepan. Gradually stir in evaporated milk to dissolve cornstarch. Whisk in eggs. Add butter. Cook over medium heat, stirring constantly, until the mixture begins to thicken. Reduce heat to low; bring to a simmer and cook for 1 minute, stirring constantly. Remove from heat. Stir in vanilla extract. Let cool slightly.
POUR half of pudding over wafers. Top with half of bananas. Layer remaining vanilla wafers over bananas. Combine remaining pudding and bananas; spoon over wafers. Refrigerate for at least 4 hours. Top with whipped topping.
* A 12-oz. box of vanilla wafers contains about 88 wafers.
BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS
~Shared by Linda H., Rosharon, TX
Serves 4
This figure-friendly salad tastes as wonderful as it looks with its blend of sweet and tangy flavors.
5-6 cups baby spinach (about 8 ounces)
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 tablespoon orange marmalade Note by LCH – If marmalade is bitter, add some apricot jam
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil (EVOO)
Salt and pepper
Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin orange sections and chopped red onion.
Whisk together marmalade and vinegar. Stream EVOO into dressing while continuing to whisk.
When you are ready to serve, pour the dressing over salad and season with salt and pepper. Enjoy!
Source: Rachael Ray
NUTTY WHITE FUDGE
~Shared by Treva, NC
"Years ago, a friend gave me a batch of this soft fudge that's full of walnuts," relates Martha Bogg of Jackson, Kentucky. "It's great for bake sales or any time you need to satisfy a sweet tooth."
INGREDIENTS
1 package (3 ounces) cream cheese, softened
1 tablespoon milk
2 cups confectioners' sugar
2 squares (1 ounce each) white baking chocolate
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped walnuts
DIRECTIONS
In a mixing bowl, beat cream cheese and milk until smooth. Gradually add sugar. Beat in melted chocolate. Add vanilla and salt; mix well. Stir in walnuts. Spread into a buttered 8-in. square pan. Chill for 4-5 hours before cutting. Store in the refrigerator.
Yield: about 1 pound (64 pieces).
Nutrition Facts One serving: (1 piece) Calories: 34 Fat: 2 g Saturated Fat: 0 g Cholesterol: 2 mg Sodium: 9 mg Carbohydrate: 4 g Fiber: 0 g Protein: 1 g
Source: Quick Cooking
APPLE-RHUBARB BREAD
~Shared by Mary S., Nashville, TN
1 1/2 cups finely chopped rhubarb (1/2 pound)
1 1/2 cups chopped peeled or unpeeled apples (1 1/2 medium)
1 1/2 cups sugar
1/2 cup vegetable oil
1 teaspoon vanilla
4 eggs
3 cups all-purpose flour
1 cup chopped walnuts or pecans -- if desired
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350º. Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 or 9 × 5 × 3 inches. Mix rhubarb, apples, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely before slicing.
2 loaves (24 slices each)
PUMPKIN-GINGER PIE WITH GOLDEN MARSHMALLOW TOPPING
~Shared by Jim D., WA State
Fresh ginger perks up a pumpkin pie, and a streusel layer adds crunch under a toasted marshmallow topping.
Prep Time: 30 Min
Total Time: 4 Hr 30 Min
Makes: 8 servings
INGREDIENTS:
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Streusel
1/2 cup crushed gingersnap cookies (9 cookies)
1/4 cup chopped pecans
2 tablespoons packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
Filling
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup evaporated milk
1/2 cup packed light brown sugar
2 teaspoons grated fresh gingerroot
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs, slightly beaten
Topping
2 to 2 1/2 cups miniature marshmallows
DIRECTIONS:
1. Heat oven to 425°F. Place cookie sheet on middle oven rack. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate.
2. In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place pie plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours.
3. Just before serving, set oven control to broil. Spread marshmallows evenly over top of pie, completely covering filling. Broil pie with top about 5 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown quickly. Cover and refrigerate any remaining pie.
High Altitude (3500-6500 ft): Do not use cookie sheet. In step 2, for second bake time, cover edge of crust with strips of foil to prevent excess browning, and bake 35 to 40 minutes. Remove foil before step 3.
NUTRITION INFORMATION:
1 Serving: Calories 400 (Calories from Fat 150); Total Fat 17g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 75mg; Sodium 320mg; Total Carbohydrate 56g (Dietary Fiber 2g, Sugars 32g); Protein 5g
Percent Daily Value*: Vitamin A 170%; Vitamin C 2%; Calcium 10%; Iron 10%
Exchanges: 1 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Pillsbury
CARAMEL APPLE CHEESECAKE
~Shared by Treva, NC
1 (21 ounce) can apple fruit pie filling, divided
1 (9 or 10") graham cracker pie crust
2 (8 ounce) pkgs. of cream cheese, softened
1/2 c. sugar
1/4 tsp. vanilla extract
2 eggs
1/4 c. caramel topping
1 tsp. cinnamon vanilla spice mix (optional)
12 half pecans
2 tbsp. chopped pecans
Preheat over to 350 degrees. Reserve 3/4 c. of apple filling. Spoon remaining filling into crust. Beat together cream cheese, sugar, and vanilla until smooth.
Add eggs and the optional cinnamon vanilla spice mix. Beat Well. Pour over apple filling. Bake 35 minutes or until center is set. Cool.
Mix reserved apple filling and caramel topping in a small sauce pan; heat about 1 minute.
Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread easily.
Decorate with pecan halves around edges. Sprinkle with chopped pecans. Refrigerate until ready to serve.
Makes 8-12 servings.
Click if you have a submission for the Reader Recipe
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WARM BROCCOLI CHEESE SPREAD
~Shared by Treva, NC
Servings: 14
1 package (8 ounces) fat-free cream cheese, cubed
1 cup (8 ounces) reduced-fat sour cream
1 envelope Italian salad dressing mix
3 cups frozen chopped broccoli, thawed, drained and patted dry
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
Reduced-fat wheat snack crackers
In a large mixing bowl, beat the cream cheese, sour cream and salad dressing mix until blended. Fold in the broccoli and 1-1/2 cups of cheese. Spoon into a shallow 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese.
Bake 5 minutes longer or until cheese is melted. Serve warm with crackers.
Yield: 3-1/2 cups.
Nutrition Facts One serving: nuritional Analysis: (1/4 cup spread, calculated without crackers) Calories: 96 Fat: 5 g Saturated Fat: 4 g Cholesterol: 19 mg Sodium: 287 mg Carbohydrate: 4 g Fiber: 1 g Protein: 8 g
Source: Light & Tasty
TUSCANY STUFFED CHICKEN
~Shared by Maggie, TX
4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
Black pepper
2 to 3 ounces Fontina cheese, crumbled or sliced
1/2 cup canned roasted red sweet peppers, cut into strips
12 fresh sage leaves
1/4 cup all-purpose flour
1 tablespoon olive oil
2 cups dry white wine
Fresh sage leaves (optional)
1. Place each chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with black pepper. Layer cheese, sweet pepper strips, and sage in the center of each breast. Fold in sides; roll up into a spiral, pressing the edges to seal. Roll in flour.
2. In a medium nonstick skillet heat the oil over medium heat. Cook chicken about 5 minutes, turning to brown all sides. Remove chicken from skillet. Drain off any excess fat.
3. In the same skillet bring wine to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until 1 cup liquid remains. Return chicken to skillet. Cover and simmer for 7 to 8 minutes or until internal temperature of chicken registers 170 degrees F using an instant-read meat thermometer.
4. Transfer chicken to a serving plate; cover to keep warm. Strain remaining cooking liquid; return to skillet. Bring to boiling; reduce heat. Simmer, uncovered, until mixture measures 1/2 cup. Serve over stuffed chicken breasts. If desired, garnish with fresh sage leaves.
Makes 4 servings.
Nutrition Facts Per Serving:
Calories 359
Total Fat (g) 10
Saturated Fat (g) 4
Monounsaturated Fat (g) 4
Polyunsaturated Fat (g) 1
Cholesterol (mg) 98
Sodium (mg) 196
Carbohydrate (g) 8
Total Sugar (g) 1
Fiber (g) 1
Protein (g) 38
Diabetic Exchanges:
Starch (d.e.) .5
Medium-fat Meat (d.e.) 5
SCALLOPED CORN
~Shared by Maggie, TX
Makes: 12 servings
Prep: 25 minutes
Bake: 40 minutes
Ingredients
Nonstick cooking spray
1 cup chopped onion (1 large)
1 cup chopped green or red sweet pepper
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups reduced-fat milk
2 slightly beaten eggs
2 16-ounce packages frozen whole kernel corn, thawed and drained
2 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium saucepan cook onion and sweet pepper in 4 teaspoons of the butter about 5 minutes or until tender. Stir in flour until vegetables are coated. Add milk all at once. Cook and stir until thickened and bubbly; remove from heat and set aside.
2. In a large bowl stir together the eggs, thawed corn, 1 cup of the bread crumbs, the salt, and pepper. Stir in the thickened mixture. Transfer mixture to the prepared baking dish. In a small saucepan melt the remaining butter. Stir in the remaining bread crumbs to coat. Sprinkle over corn mixture.
3. Bake, uncovered, in a 325 degree F oven for 40 to 45 minutes or until center appears just set. Let stand 10 minutes before serving.
Makes 12 servings.
Nutrition Facts per serving:
Calories 153, Total Fat (g) 5, Saturated Fat (g) 2, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 1,
Cholesterol (mg) 44, Sodium (mg) 240, Carbohydrate (g) 25, Total Sugar (g) 7, Fiber (g) 2, Protein (g) 6
Starch (d.e.) 1.5, Fat (d.e.) 1
CRANBERRY-PEAR RELISH
~Shared by Maggie, TX
1 12-ounce package cranberries (3 cups)
3/4 cup apple juice
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon dried minced onion
1/2 teaspoon dried rosemary, crushed
2 medium pears, cored and chopped (2 cups)
Fresh rosemary sprig (optional)
In a medium saucepan combine cranberries, apple juice, sugar, lemon juice, onion, and rosemary. Bring to boiling; reduce heat. Cook, uncovered, over medium heat about 5 minutes or until cranberries pop.
Add pears and cook, uncovered, 2 minutes more or until pears are just tender. Serve warm with turkey, ham, or roast pork. If desired, garnish with a rosemary sprig.
Makes 3-1/2 cups (twelve about 1/4-cup servings).
To make ahead: prepare as above. Cool, cover, and chill relish up to 1 day.
Nutrition Facts:
Calories 69, Total Fat (g) 0, Saturated Fat (g) 0, Monounsaturated Fat (g) 0, Polyunsaturated Fat (g) 0,
Cholesterol (mg) 0, Sodium (mg) 1, Carbohydrate (g) 18, Total Sugar (g) 12, Fiber (g) 2, Protein (g) 0,
Other Carbohydrates (d.e.) 1
Click if you have a submission for the Heart Healthy Recipe
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GRILLED TURKEY BREAST
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/4 cup cider vinegar
- 1/2 tablespoon garlic, minced
- 1 tablespoon ground mustard
- 1 tablespoon honey
- 1/2 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
- 4 turkey cutlets
DIRECTIONS
In a medium bowl, combine the cider vinegar, garlic, ground mustard, honey, brown sugar, and black pepper. Slowly whisk in the olive oil to thoroughly combine.
Place the turkey cutlets in a shallow dish and pour the liquid over top. Cover and place in the refrigerator for at least 1 hour. (For best results, marinate overnight in the refrigerator.)
Preheat the grill or oven broiler. Place the breasts directly on the grill, or on a roasting rack beneath the broiler. Cook for about 20-25 minutes, or until the turkey is fully done. Turn the breasts frequently to prevent burning.
Nutritional Information Per Serving (1 cutlet):
Calories: 176, Fat: 1 g, Cholesterol: 20 mg, Sodium: 88 mg,
Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 9 g
Diabetic Exchanges: 3 Very Lean Meat
Source: "Cooking with The Diabetic Chef" by Chris Smith
SWEET POTATO PIE
~Shared by Mary S., Nashville, TN
Yield: 1 pie (8 servings)
INGREDIENTS
- 3 tablespoons margarine
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 3 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 1/2 teaspoon ground cinnamon
- 3 large sweet potatoes (1-1/2 pounds total), cooked, peeled, and mashed
- 1 cup fat-free evaporated milk
- 3 large egg whites
- 1 prepared 9-inch pie shell, unbaked
DIRECTIONS
Preheat the oven to 350 degrees F. Beat together the margarine, sugar, and salt in a large bowl. Add the egg yolk, lemon juice, lemon zest, and cinnamon; mix well. Stir in the sweet potatoes and milk; mix again.
Beat the egg whites to stiff peaks and fold them into the sweet potato mixture; pour into the pie shell. Bake for about 40 to 50 minutes, or until a knife inserted in the center comes out clean. Cool and cut the pie in 8 equal slices.
Nutritional Information Per Serving (1 slice):
Calories: 291, Fat: 13 g, Cholesterol: 28 mg, Sodium: 313 mg,
Carbohydrate: 38 g, Dietary Fiber: 3 g, Sugars: 17 g, Protein: 7 g
Diabetic Exchanges: 2-1/2 Other Carbohydrate, 2 Fat
Source: "The New Family Cookbook for People with Diabetes"
TURKEY CHILI
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 6 ounces cooked turkey breast
- 2 teaspoons white vinegar
- 1 teaspoon ground cinnamon
- 1 teaspoon canola oil
- 1 cup frozen chopped onion
- 2 medium cloves garlic, crushed
- 1 cup canned red kidney beans, rinsed and drained
- 2 cups canned whole tomatoes, no added sugar or salt
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1/2 cup reduced-fat sour cream
- 1/2 cup fresh chopped cilantro
DIRECTIONS
Cut turkey into bite-sized pieces (about 1/2-inch cubes). Place in a bowl and sprinkle with vinegar and cinnamon. Mix well.
Heat oil in a medium saucepan over medium-high heat. Add onion and garlic. Saute about 1-2 minutes. They should not be brown.
Add kidney beans, tomatoes, chili powder, and cumin. Break up the tomatoes with a spoon. Simmer gently 15 minutes.
Add turkey and simmer 5 more minutes. Add salt and pepper and taste for seasoning. Add more chili powder or cumin as needed. Serve chili with sour cream and cilantro on the side.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 415, Fat: 10 g, Cholesterol: 89 mg, Sodium: 306 mg,
Carbohydrate: 45 g, Dietary Fiber: 11 g, Sugars: 16 g, Protein: 41 g
Diabetic Exchanges: 2 Starch, 4 Very Lean Meat, 3 Vegetable, 1 Fat
Source: "Mix 'n Match Meals in Minutes for People with Diabetes"
CRANBERRY-APPLE SPINACH SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 6 cups moderately packed fresh spinach leaves
- 1/4 cup light balsamic vinaigrette salad dressing or Citrus Vinaigrette
- 1 cup matchstick-sized pieces apple
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts or toasted pecans
- 1/4 cup crumbled reduced-fat feta or blue cheese
DIRECTIONS
Place the spinach leaves and salad dressing in a large bowl and toss to mix well. Divide the mixture between 4 salad plates.
Top the spinach on each plate with a quarter of the apples, cranberries, nuts, and cheese. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 141, Carbohydrate: 13 g, Cholesterol: 2 mg, Fat: 8.3 g,
Fiber: 2 g, Protein: 4.7 g, Sodium: 272 mg, Calcium: 69 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
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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CREAM-CHEESY CORN
~Shared by Mary S., Nashville, TN
2 slices bacon, cut up
3 medium ears of fresh corn or 11/2 cups loose-pack frozen corn
3 tablespoons water
2 tablespoons finely chopped onion
Dash pepper
1/2 of a 3-ounce package cream cheese, cubed
1 tablespoon milk (optional)
In a small saucepan cook bacon till crisp. Remove bacon, reserving 1 tablespoon drippings in saucepan. Drain bacon. Set aside. With a sharp knife cut corn from cobs at two-thirds depth of kernels; do not scrape the cob. (You should have about 1-1/2 cups of corn.) Add the fresh or frozen corn, water, onion, and pepper to the saucepan. Bring just to boiling. Reduce heat. Cover and simmer for 5 to 7 minutes or until corn is crisp-tender. Add the cream cheese to the undrained corn mixture in the saucepan. Stir over low heat till melted. If necessary, stir in the milk to make corn mixture of desired consistency. Stir in reserved bacon.
Makes 2 servings.
APPLE GORGONZOLA FRITTATA
~Shared by Treva, NC
4 eggs, beaten
1/4 cup heavy whipping cream
Dash salt and pepper
1 medium tart apple, peeled and finely chopped
1/2 teaspoon lemon juice
1/3 cup finely chopped onion
1/3 cup finely chopped celery
1 garlic clove, peeled
1 tablespoon olive oil
1/3 cup crumbled Gorgonzola cheese
In a small bowl, whisk the eggs, cream, salt and pepper; set aside. In another bowl, toss apple with lemon juice; set aside. In a 7-in. ovenproof skillet, saute the onion, celery and garlic in oil until tender. Remove and discard garlic. Reduce heat. Add egg mixture to skillet; sprinkle with apple and cheese. Cover and cook for 4-6 minutes or until eggs are nearly set. Uncover; broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.
Yield: 2 servings.
Nutrition Facts One serving: 1/2 frittata Calories: 425 Fat: 33 g Saturated Fat: 15 g Cholesterol: 482 mg Sodium: 482 mg Carbohydrate: 15 g Fiber: 3 g Protein: 18 g
Source: Cooking for 2
TURKEY STEAKS WITH APPLE AND MAPLE SAUCE
~Shared by Mary S., Nashville, TN
Start to Finish: 20 minutes
2 turkey tenderloin steaks or 2 large boneless, skinless chicken breast halves (8 ounces total)
1 tablespoon margarine or butter
2 tablespoons maple or maple-flavored syrup
1 tablespoon cider vinegar or wine vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon instant chicken bouillon granules
1 medium tart red apple, cored and thinly sliced
Fresh sage (optional)
1. Rinse the turkey or chicken and pat dry. In a medium skillet cook the turkey or chicken in hot margarine or butter over medium heat for 8 to 10 minutes or until the turkey or chicken is tender and no pink remains, turning once. Transfer the turkey or chicken to individual plates, reserving the drippings in the skillet. Cover the turkey or chicken to keep warm.
2. Stir the maple syrup, cider vinegar or wine vinegar, Dijon-style mustard, and chicken bouillon granules into the drippings in the skillet. Add the apple slices. Cook and stir over medium heat for 2 to 3 minutes or until the apple is tender. To serve, spoon the apple mixture over the turkey or chicken. If desired, garnish with sage.
Makes 2 servings.
ARTICHOKES IN WINE SAUCE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
For 1:
1 artichoke
1/2 clove garlic, chopped
1 tsp. chopped parsley
salt and pepper
1 tbs. olive oil
1/4 cup white wine
For 2:
2 artichokes
1 clove garlic, chopped
2 tsp. chopped parsley
salt and pepper
2 tbs. olive oil
1/2 cup white wine
Remove small outer leaves from bottom of artichokes. Cut off stems so artichokes can sit upright and cut off thorny tips of leaves with scissors. Place in a small saucepan. Combine garlic, parsley, salt, pepper and oil; spoon between artichoke leaves. Pour wine into pan, cover and simmer 45 to 60 minutes or until leaves pull off easily. Add water if necessary.
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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TURKEY A LA KING
Makes 5 servings
Prep: 20 min
Cook: 10 min
1/2 cup butter or stick margarine
1 small green bell peppers, chopped (1/2 cup)
1 cup sliced mushrooms (3 ounces)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups chicken broth
2 cups cut-up cooked turkey (or chicken)
1 (2-ounce) jar diced pimientos, drained
3 cups hot cooked rice or 12 triangles toasted bread
1. Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
2. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey (or chicken) and pimientos; cook until hot. Serve over rice.
*1 can (4 ounces) mushroom pieces and stems, drained, can be substituted for the fresh mushrooms.
NUTRITION FACTS: 1 Serving (about 1 1/2 cups):; Calories 485 (Calories from Fat 225); Fat 25g (Saturated 14g); Cholesterol 105mg; Sodium 700mg; Carbohydrate 42g (Dietary Fiber 1g); Protein 24g
% DAILY VALUE:; Vitamin A 24%; Vitamin C 20%; Calcium 12%; Iron 16%
DIET EXCHANGES:; 2 Starch; 1 Medium-Fat Meat; 1 Vegetable; 1/2 Milk; 4 Fat
Tuna à la King: Substitute 1 can (12 ounces) tuna, drained, for the chicken.
Source: Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 10th Edition.
WARM WINTER LEMON CAKE
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 16 servings
1 (18.25 ounce) package yellow cake mix
2 cups cold milk
1 1/4 cups water
2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1/3 cup granulated sugar
2 tablespoons powdered sugar
1 pint raspberries
Preheat oven to 350 degrees F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside. Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over cake batter. Place baking dish on baking sheet to catch any sauce that bubbles over side of dish as dessert bakes. BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes. Serve warm with the raspberries. Store leftover dessert in refrigerator.
Notes:
Substitute - Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie filling.
Substitute - For added lemon flavor, prepare as directed using a lemon cake mix.
Nutrition Information
Calories 280
Total fat 10 g
Saturated fat 1.5 g
Cholesterol 45 mg
Sodium 400 mg
Carbohydrate 44 g
Dietary fiber 0 g
Sugars 33 g
Protein 4 g
Source: Kraftfoods.com
IMPOSSIBLY EASY ROASTED RED PEPPERS AND FETA CHEESE PIE
This has some of my favorite ingredients in it... and its easy!
12 slices bacon, crisply cooked and crumbled
4 medium green onions, sliced (1/4 cup)
1/3 cup chopped roasted red bell peppers, from 7-ounce jar, drained
1/2 cup crumbled feta cheese
3/4 cup Original Bisquick® mix
1 cup milk
1 teaspoon dried basil leaves
3 eggs
1. Heat oven to 400ºF. Grease pie plate, 9x1 1/4 inches.
2. Mix bacon, onions and bell peppers in pie plate. Sprinkle with cheese. Stir remaining ingredients in medium bowl until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Information:
1 Serving: Calories 220 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 6 g); Cholesterol 130 mg; Sodium 610 mg; Total Carbohydrate 13 g (Dietary Fiber 0g); Protein 11 g
PUFFED BISCUITS
Ingredients
4 packages active dry yeast
About 5 1/2 cups sifted all-purpose flour
2 cups whole milk
3 tablespoons sugar
3 tablespoons unsalted butter, plus butter for greasing the bowl
2 1/2 teaspoons kosher salt
Preparation
1. In a large bowl, combine the yeast and 2 cups of flour. In a medium saucepan, combine the milk, sugar, butter and salt and cook over medium heat, stirring constantly, just until the butter melts.
2. Pour the milk mixture into the bowl with the flour mixture and beat well. Continue to beat vigorously for about 3 minutes, scraping the sides and bottom of the bowl often. Stir in enough of the remaining flour to make a moderately stiff dough.
3. Place the dough onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once. Cover; let rise in a warm, draft-free place until doubled in size, about 45 minutes. Punch down, cover and let rest 10 minutes.
4. Preheat the oven to 350 degrees. Form the dough into balls about 1 1/2 inches in diameter. Press each one into a circle about 3 inches in diameter. Place on ungreased baking sheets (you may need to bake in batches) and bake until puffed and lightly browned, about 10 minutes. Cool on a cloth-covered surface until the biscuits can be handled. Serve immediately.
Yield: 30 biscuits
Source: The New York Times, Talking Turkey by Molly O'Neill, November 12, 1995
ROQUEFORT DRESSING
1 pound Roquefort cheese (crumbled)
1 pint mayonnaise
1 clove garlic (finely chopped)
1 can evaporated milk
Juice of 1 lemon
Mix all ingredients well and store in refrigerator. Will keep well. Makes about one quart.
Source: Stella Parton’s Country Cookin’ by Stella Parton (Dolly’s sister)
NEIMAN MARCUS CAKE
1 box yellow cake mix with butter
2 eggs
1 stick butter, softened (margarine will work, but butter is better)
8 oz. cream cheese, softened
1 lb. box powdered sugar
Preheat oven to 350 degrees. Mix together butter, eggs, and cake mix. Press into a greased 9 by 13 inch baking pan. Mix together cream cheese and powdered sugar and pour over the cake mix batter mixture. Bake at 350 degrees for 30 to 35 minutes or until the top is lightly browned.
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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
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Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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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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