Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter.
A real quick personal note to Carol A. in Northern
California... Happy Birthday, my friend! I was sick and busy this month and had to send out belated e-cards so I thought I'd send this on time and where I knew (for sure) you'd see it!
It is very chilly here in my part of Texas. I love the cold temperatures so Jack Frost is a welcome guest. I'm not too crazy about the rain and slick streets, though. My kids will never forget just a couple of years ago when we had a white Christmas. The snow came down on Christmas Eve, 13 inches of it, and stayed for several days. I hope their memories remain because there had been no white Christmas on record before. None.
I sure hope you all get in on the newest Monthly Theme topic: Winter
Favorites. Yes, I am famous for being a worry-wart. However, with only 5 days remaining and I've received recipes from only 9 readers, maybe I have good reason? Please visit the
Monthly Theme-Recipe Submission section of today's issue to read all about the current theme topic and for the email link to use in sending in your theme and regular recipe submissions. (Hey! Don't wait for a theme issue to send in your recipes.) Accept my thanks in advance!
I rummaged through the recipe cupboard and found some great ones for you today, friends. Wouldn't you love to see your name alongside these fine folks?:
Treva, Knoxville, TN
Larry Holmes, Toronto, Canada
Jim, WA State
Elyse, Kingman, AZ
Pat, Minden, NV
Mary H., Montreal, Canada
Jean, Syracuse, NY
Johnny, LA
Lisa H., Belmont, NC
Leasa, IA
Barbara, Chula Vista, CA
Linda H., Rosharon, TX
Aafrin, Pune, India
Dorie, IL
Mary S., Nashville, TN
Beverley, Montreal, Canada
Brenda, AL
Luanne, FL
Marty B., Tell City, IN
We'll see you here again on Wednesday, God willing.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. I hope that you will print this information in A2Z, as your readers would no doubt love to participate and improve their vocabularies at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
Food For Thought
Thought for the Day
Shared by Treva, Knoxville, TN
Life is like a jigsaw puzzle. But you don't have the picture on the front of the box to know what it's suppose to look like. Sometimes you're not even sure if you have all the pieces.
Ramblings
"Dogs Welcome"
Shared by Larry Holmes, Toronto, Canada
A man wrote a letter to a small hotel in a Midwest town he planned to visit on his vacation.
He wrote: "I would very much like to bring my dog with me. He is well groomed and very well behaved. Would you be willing to permit me to keep him in my room with me at night?"
An immediate reply came from the hotel owner, who wrote:
"I've been operating this hotel for many years. In all that time, I've never had a dog steal towels, bedclothes, silverware or pictures off the walls. I've never had to evict a dog in the middle of the night for being drunk and disorderly. And I've never had a dog run out on a hotel bill. Yes, indeed, your dog is welcome at my hotel.
And, if your dog will vouch for you, you're welcome to stay here, too."
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Did You Know?
Meaningful Snack
Shared by Treva, Knoxville, TN
This would be a great idea for Christmas and New Years parties too.
I got this today thru one of my groups and wanted to share .... it is served as a snack .... you need to write up a page with graphics or without and print and put beside the bowl .... explaining what each treat means. I thought this was a cute idea. You may want to have some of this sitting around for your Thanksgiving.
Bugles: Shaped like a cornucopia or Horn of Plenty, a symbol of our nation's abundance.
Pretzels: Arms folded in prayer, a freedom sought by those who founded our country.
Candy Corn: The sacrifices of the Pilgrims' first winter. Food was so scarce that settlers survived on just a few kernels of corn a day.
Nuts or seeds: Promise of a future harvest, one we can reap only if seeds are planted and tended with diligence.
Dried Fruits: Harvest gifts from our bountiful land.
M & M's: Memories of those who came before us to lead us into a blessed future.
Hersey's Kiss: The love of family and friends that sweetens our lives.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
With winter here and cooler temperatures (for most of us) our cooking trends tend to change. We reach into the recipe box for recipes to make stick-to-your-ribs dinners and meals that fill the house with wonderful aromas. It could be a hearty stew, a cheesy casserole, or a cobbler that warms the heart and tummies of family and friends. Our family enjoys a pot of chili, homemade enchiladas, beef tips and rice, and so many other meals that mean winter has finally made its way to us. Please share your recipes that you enjoy preparing that remind you of winter.
Won't you join in the fun by sharing your own recipes for Winter Favorites? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Winter Favorites recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Winter Favorites. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Winter Favorites
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Winter Favorites.
Please use this email link for all other items for posting: A to Z Recipes.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Please send your request using this link. Tell us some basic
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Here are our November Birthday Babies:
2nd Patricia F. in Nebraska
2nd Sandy in Wise, Virginia
2nd Cindy in Salem, Ohio
3rd Patty R. in Alaska
4th Linda H. in Carmel, New York
6th Nancy S. in Elma, Washington
6th Trina S. in Commercial Point, Ohio
7th Shernette R. in Hanover, Jamaica, W. I.
7th Beverly H. in Long Beach, California
8th Janet S. in Winona, Minnesota
8th Sheila G. in Cedartown, Georgia
9th Bill E. in Rocky Mount, North Carolina
11th Sandy M. in Benzonia, Michigan
12th Aafrin in Pune, India
13th Joan in Savona, British Columbia, Canada
13th Anita, Battle Ground, WA
14th Marilyn B. in Center Line, Michigan
14th Susan H. in Waynesboro, Pennsylvania
15th Cheryl in Chicago, Illinois
15th Christine in London, Ontario, Canada
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17th Don G. in Georgia
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19th Anna F. in Dickinson, North Dakota
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20th Helen J. in North Fort Myers, Florida
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21st Jaye P. in Fairbanks, Alaska
23rd Mechelle D. in Tampa, Florida
25th Carol A. in Northern California
26th Marge in South Dakota
26th Olga R. in Williamstown, New Jersey
27th Linda C. in Ardmore, Oklahoma
28th Stoney S. in Mount Hope, Virginia
29th Linda in Huber Heights, Ohio
30th Bill R. in Madison, Wisconsin
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
Flu Time Coming ...Square Dance the Flu
Shared by Jim, WA State
Choose your partners, one and all,
Aspirin, Advil, or Tylenol!
Now fling those covers with all you've got,
One minute cold, the next minute hot,
Circle right to the side of the bed,
Grab the tissues and Sudafed.
Back to the middle and don't goof off;
Hold your stomach and cough, cough, cough.
Forget about slippers, dash down the hall,
Toss your cookies in the shower stall.
Remember others on the brink;
Wash your hands; wash the sink.
Wipe the doorknob, light switch too,
By George, you've got it, you're doing the Flu!
Some like it cold, some like it hot;
If you like neither, get the shot.
Police Dept's Office Answering Machine
Shared by Elyse, Kingman, AZ
Hello, you have reached the Police Dept's Voice Mail. Pay
close attention as we have to update the choices often as new
and usual circumstances arrive. Please select one of the following
options:
To whine about us not doing anything to solve a problem that
you created yourself,
press 1.
To inquire as to whether someone has to die before we'll do
something about a problem,
press 2.
To report an officer for bad manners, when in reality the officer
is trying to keep your neighborhood safe,
press 3.
If you would like us to raise your children,
press 4.
If you would like us to take control of your life due to your
chemical dependency or alcohol,
press 5.
If you would like us to instantly restore order to a situation that
took years to deteriorate,
press 6.
To provide a list of officers you personally know so we will
not take enforcement action against you,
press 7.
To sue us, or tell us you pay our salary and you'll have our badge,
or to proclaim our career is over,
press 8.
Please note your call may be monitored to assure proper
customer support and remember.....we're here to save your butt,
NOT kiss it!
Thanks for calling your local police dept. and have a nice day.
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
TENNESSEE
CRACKER BARREL® BREAKFAST-STYLE SAUSAGE GRAVY AND BISCUITS
This is a family favorite from the Cracker Barrel Old Country Store® Restaurants which began in Lebanon, TN, on September 19, 1969. Great food and wonderful family atmosphere.
3 cups milk
6 tablespoons flour
salt and pepper, to taste
8 ounces spicy sausage
2 3/4 cups biscuit mix
3/4 cup milk
Combine 3 cups milk, flour, salt and pepper in a jar. Shake, covered, until flour is dissolved. Pour into a skillet. Simmer for 15 minutes, stirring constantly. Brown sausage in separate skillet, stirring until crumbly; drain. Add to gravy, stirring occasionally.
Mix biscuit mix with remaining 3/4 cup milk in bowl until soft dough forms. Drop by spoonfuls onto ungreased baking sheet. Bake at 450 degrees for 10 minutes or until brown. Ladle sausage gravy over split biscuits.
Click if you have a submission for the Regional Recipes
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Recipe Favorites
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1 (26.4 oz.) package frozen biscuits
1/2 cup chopped pecans
All-purpose flour
1/4 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
Arrange frozen biscuits with sides touching in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch. Meanwhile, place pecans in a single layer on a shallow pan. Bake at 350 degrees for 8 to 10 minutes or until toasted. Sprinkle thawed biscuits lightly with flour. Press biscuits together and pat to form a 10x12 inch rectangle of dough, spread evenly with softened butter. Stir together brown sugar and cinnamon, sprinkle evenly over butter. Sprinkle toasted pecans over brown sugar mixture. Roll up starting at one long end, cut into 12 ( about 1 inch thick) slices. Place rolls into a lightly greased 10-inch cast iron skillet, 10-inch round pan or a 9-inch square pan. Bake at 375 degrees for 35 to 40 minutes or until center rolls are golden brown and done; cool slightly. Stir together powdered sugar, milk and vanilla; drizzle evenly over rolls.
1 package of lime Jell-o
1 cup of boiling water
1 14-oz. tin crushed pineapple with juice, or pineapple chunks with juice
Dissolve one package of lime Jell-o in one cup of boiling water. Add one 14-oz. tin crushed pineapple with juice, or pineapple chunks with juice. Refrigerate until partially set.
Add one 4-oz. package of cream cheese (softened with one tablespoon boiling water). Add one cup whipped cream. Stir in 1/2 cup walnut halves. Refrigerate until set.
GRILLED TURKEY TENDERLOINS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
This super simple recipe is perfect for summer entertaining.
Prep Time : 15min
Cook Time : 30min
INGREDIENTS:
2 Tbsp. honey
2 (1/2 lb.) turkey tenderloins
salt and pepper to taste
1/3 cup mango chutney
PREPARATION:
Prepare grill and heat to medium high. Brush honey over the turkey tenderloins and sprinkle with salt and pepper; place on grill, 4-6" from coals. Cover grill and cook for 20-30 minutes, until juices run clear when pricked with a fork. Turn tenderloins twice during cooking time. Slice and serve turkey with mango chutney.
6 servings
Fast n' Easy Mango Chutney Spread
Ingredients
- 1 jar (9.5 oz. net wt.) Kukui Brand Mango Chutney
- 1 package (8 oz. net wt.) cream cheese
- Crackers (Ritz, Triskets, Wheat Thins, Saltines)
Instructions
1. Place Kukui Brand Mango Chutney in food processor or blender.
2. Blend on high speed for 20-30 seconds.
3. Place cream cheese on serving dish.
4. Pour blended Kukui Brand Mango Chutney over cream cheese.
5. Surround with crackers.
6. Spread chutney/cream cheese mixture on crackers and enjoy!
TURKEY CARCASS GUMBO
~Submitted by Johnny, LA
(Very Good) Save Your Bones
Meaty turkey carcass
1/2 cup bacon drippings
1 cup all-purpose flour
2 large onions, chopped
3 cloves garlic, chopped
1 green pepper, chopped
4 stalks celery, chopped
2 qt. hot turkey or chicken broth
1 Tbsp. salt
1/2 tsp. pepper
hot cooked rice
dash of hot sauce
2 bay leaves
1 Tbsp. parsley flakes
1 tsp. dried basil leaves
2 to 3 cup chopped turkey
1 lb. smoked sausage, cut into bite size pieces (Using smoked hot link for the bite)
1 bunch green onions, chopped
Place carcass in large soup kettle; cover with water. Bring to a boil; cook over low heat 1 1/2 hours. Drain turkey; reserve broth. Remove meat from carcass; chop and set aside. Heat drippings in kettle; add flour gradually, stirring constantly until a rich brown roux is formed, about 25 minutes. Add vegetables and cook until tender. Add broth and other seasonings; simmer 1 hour. Add turkey and sausage; cook 15 minutes. Add rest of ingredients; cook 10 minutes longer. Serve over hot cooked rice.
Yields 10 to 12 servings.
SPICED BUTTERNUT SQUASH PIE WITH GLAZED PUMPKIN SEEDS
~Submitted by Treva, Knoxville, TN
Makes 8 servings
Prep: 15 minutes Start to Finish: 1 hour 45 minutes (plus time for piecrust)
Ingredients
Vegetable oil, for pan
1 (2 lbs.) butternut squash, halved lengthwise and seeded
3/4 cup heavy cream
4 large eggs, lightly beaten
3/4 cup plus 1/2 teaspoon firmly packed light brown sugar
1 & 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon nutmeg
1 Piecrust, blind baked, edges brushed lightly with beaten egg for final 10 minutes of baking
1/2 tablespoon unsalted butter
1/2 cup shelled pumpkin seeds
Directions
1. Preheat oven to 375 degree F and arrange rack in middle of oven; lightly oil a baking pan. Roast squash, cut side down, on prepared pan until softened, about 40 minutes. Transfer squash in pan to rack and cool. Scoop out 2 cups squash from skins into a bowl; whisk in ream, 4 eggs, 3/4 cup sugar, the cinnamon, ginger, allspice. 1/2 teaspoon salt, and the nutmeg until smooth. Pour into piecrust and bake until filling is just set, 45 to 50 minutes. Transfer to rack to cool.
2. Meanwhile, melt butter, remaining 1/2 teaspoon sugar, and 1/8 teaspoon salt in a medium nonstick skillet. Add seeds and cook, stirring, until puffed and golden brown, about 3 minutes. Transfer to a plate to cool. Decorate pie with letters and sprinkle seeds around edge.
Makes 8 servings.
Nutrition facts per serving: calories: 605 total fat: 36g saturated fat: 19.5g cholesterol: 218mg sodium: 436mg carbohydrate: 62g fiber: 3g protein: 11g
SAUSAGE & RICE CASSEROLE
~Submitted by Lisa H., Belmont, NC
A hearty make-ahead casserole to feed the masses. Freezes well to so I usually prepare 2 and double the recipe. This is a great dish for potluck dinners, etc. I serve with a vegetable, salad and dinner rolls. I don't add salt but you may do so to taste. If using "hot" sausage, additional pepper may not be needed.
Ingredients:
1 lb. Roll Owens Sausage
1 small onion, chopped
1 small bell pepper, chopped
1 can condensed Cream of Chicken Soup
1 can condensed Cream of Mushroom
1 cup uncooked rice
3/4 cup water
Directions:
Brown sausage; add sauteed chopped onion and pepper to meat. Then mix rice, water, soups into meat mixture. Pour into casserole dish that has been sprayed with Pam. Cover and bake 1-1/2 hrs in 350 deg. oven. **This dish may be prepared ahead and refrigerated overnight.
Number of Servings: 4-6
SPICED PECAN PANCAKES
~Submitted by Larry Holmes, Toronto, Canada
2 1/4 cups all-purpose flour
2/3 cup finely chopped pecans
3 tablespoons granulated sugar
1 package quick-rise yeast
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
2 cups warm milk (105 degrees F to 115 degrees F)
1/4 cup butter, melted
1 large egg
In large bowl, mix flour, pecans, sugar, undissolved yeast, cinnamon and salt. Stir in milk, butter and egg until blended. Cover; let rise in a warm, draft-free place until double, about 45 minutes. Or, cover and refrigerate overnight, if desired. Stir down batter. Pour 1/4 cup batter per pancake onto hot, lightly greased griddle or skillet; cook until edges are dry. Turn pancakes; cook other side until golden brown. Top as desired.
Makes 16 (4-inch) pancakes.
FRENCH ONION SOUP
~Submitted by Leasa, IA
(Just for our Angie Baby, who just tried it for the first time at GNE)
6 each med to large white or yellow onions
1 stick butter (use real, unsalted)
1/4 C sugar
1/4 C sherry (NOT the cooking kind)
1 qt beef stock
1 qt chicken stock
1 T ground black pepper
Cut the tops and bottoms off the onions and slice in half. Remove skins.
Take an onion half, slice it in half, then slice along the natural lines into thin strips.
In large stockpot, melt the butter and add onions. Saute about 15-20 mins. This takes patience! The onions should be nice and golden brown and very soft. Add the sugar, sherry and the black pepper. Add the beef and chicken stock, bring to a boil. Boil for 5 mins and remove from heat.
Ladle into an ovenproof soup crock. Top with a slice of toasted baguette, sprinkle with either grated parmesan or Romano cheese and cover all with a slice of
Swiss cheese.
Heat under a preheated broiler until the cheese melts and is slightly browned. Sprinkle with parsley.
2 1/4 c Flour
1/2 ts Baking soda
1/4 ts Salt
3/4 c Light brown sugar
1/2 c Sugar
3/4 c Butter; softened
2 lg Eggs
2 ts Vanilla
1/2 c Sweetened shredded coconut
1 c Chopped raw cashews; -unsalted
1 c Chopped dates
1/4 c Sweetened shredded coconut Reserved for topping
Preheat oven to 300*F. In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and set aside. In a medium bowl combine sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla, and beat until smooth. Add flour mixture, coconut, cashews and dates. Blend at low speed just until combined. Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or until bottoms turn golden brown. With a spatula, transfer to a cool, flat surface.
BOLD WINTER GREENS SALAD
~Submitted by Treva, Knoxville, TN
Makes 10 servings, about 1 1/4 cups each
2-3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons lemon juice
1 tablespoon sherry vinegar
3-4 anchovy fillets, rinsed and chopped
1/2 cup extra-virgin olive oil
12 cups chopped mixed bitter salad greens, such as chicory, radicchio and escarole
3 large hard-boiled eggs (see Tip)
Instructions
1. Place garlic to taste in a large salad bowl and sprinkle with salt and pepper. Add lemon juice and vinegar; let stand for 5 minutes. Stir in anchovies to taste. Whisk in oil in a slow steady stream until well combined.
2. Add salad greens and toss. Shred 3 egg whites and 1 egg yolk through the large holes of a box grater (reserve the remaining yolks for another use or discard). Sprinkle the salad with the grated egg
Tips
Prepare the dressing (Step 1), cover and refrigerate for up to 1 day.
To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
Nutrition Information
Per serving: 113 calories; 9 g fat (1 g sat, 6 g mono); 22 mg cholesterol; 7 g carbohydrate; 4 g protein; 5 g fiber; 143 mg sodium; 548 mg potassium. Exchanges: 1 vegetable, 1 1/2 fat
1 stick butter
1 onion, chopped
½ lb mushrooms, sliced
½ C. flour
5 ½ C milk
1 – 8 oz pkg. cream cheese, cut into cubes
1 lb grated or cubed Muenster cheese
1 – 12 oz and 1 –6oz can drained and flaked tuna
1 C. sliced green olives
1 lb pasta shells, cooked and drained
Melt butter and sauté onions and mushrooms until tender. Add flour and blend well. Slowly add milk cook until a thickened cream sauce. Stir in cheeses and stir until melted. Add tuna and green olives. Mix in cooked pasta. Pour into casseroles. Cover with buttered breadcrumbs and bake at 350 for 45 min. Makes a lot but it freezes well.
BAKED APPLES IN A SNAP
~Submitted by Aafrin, Pune, India
Yield: 4 Servings
4 red apples
4 Tablespoons brown sugar
Raisins or other dried fruit
Aluminum foil
Wash and dry your apples. Core them, but leave the bottoms intact (a job for Mom or Dad). This way you’ve made a kind of cup to hold the good stuff in the apple! Fill the centers with a Tablespoon of brown sugar. Add raisins or other dried fruit and roll the whole apple up in a sheet of foil. These can be easily slid into the coals of your Father’s Day barbecue, placed on a grill. If you’re baking them in the oven, heat to 375°F, and put them on a baking sheet for 18 to 22 minutes. When you can easily pierce the fruit with a fork (you can test it right through the foil) the apples are finished. Tastes just like apple pie! We’re topping ours with our Papa’s
favorite—Incredibly Easy Ice Cream.
Incredibly Easy Ice Cream
Yield: 4 Servings
1 cup Organic Valley cream
1 teaspoon vanilla extract
2 Tablespoons sugar Crushed ice
8 Tablespoons rock salt
Large plastic jar with lid (or a coffee can)
First, put your cream, extract and sugar into a heavy-duty zip-top bag. Squeeze out the air as much as you can. Fill your plastic container or coffee can half full of ice, and add the rock salt to the ice. Put the top on the container and shake it up a little. Open your container and put your zipped bag of creamy stuff inside. Now seal the jar or can up, and go crazy! Roll it all over the floor. Toss it back and forth, really shake it up! After about 8 minutes of constant movement, you’ll have some of the best ice cream you’ve ever tasted. And, you made it yourself.
Source: by Isabella and Olivia Gerasole of Spatulatta.com
Adapted by StarChefs.com
3 C. Bisquick
2/3 C. sugar
2 eggs
1/2 C. milk
1 C. mashed bananas (about 2 medium)
2/3 C. chopped nuts
Grease & flour loaf pan, 9x5x3. Mix all ingredients until moistened; stir vigorously 30 seconds. Pour batter into pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely before slicing.
Combine flour, garlic powder, curry powder, marjoram, baking powder, and lemon pepper. Mix well. Slowly add enough flat beer to make a thick batter.
Dip halibut in batter and then roll in Panko. Let stand for 2 minutes. Deep fry in 375ºF fat until golden brown. Drain on absorbent paper and serve with a tartar sauce or a zesty tomato, horseradish sauce for dipping.
SHORTCUT CARAMELS
~Submitted by Treva, Knoxville, TN
1 cup margarine or butter
1 16 oz package (21/4 cups packed) brown sugar
1 14 ounce can of sweet condensed milk
1 cup light corn syrup
1 tsp vanilla
Line 9x9 inch baking pan with foil , extended over edges. Butter foil. or Pam spray.
In a heavy 3 qt saucepan melt margarine. Add the brown sugar, condensed milk, and corn syrup; mix well. Cook and stir over med-high heat to boiling. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, till candy thermometer registers 248 (firm ball stage)
Remove pan from heat; remove thermometer. Stir in vanilla. Quickly pour Caramel mixture into prepared pan. When firm lift foil out of pan and cut into squares and wrap.
"This unusual combination of common ingredients is fabulous! Everyone who tastes it asks me to share the recipe. You will love it and the many compliments you get - I promise!
Original recipe yield: 6 servings
INGREDIENTS
1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves
DIRECTIONS
In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
8-oz. pkg. cream cheese, softened
1/2 c. butter, softened
1/4 t. vanilla extract
3/4 c. powdered sugar
2 T. brown sugar, packed
3/4 c. mini semi-sweet chocolate chips
3/4 c. pecans or walnuts, finely chopped
graham cracker sticks
Blend cream cheese, butter and vanilla in a mixing bowl until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place on a large piece of plastic wrap; shape into a ball. Refrigerate for a least one additional hour. At serving time, roll ball in chopped nuts. Serve with graham crackers.
BAKED GREEN TOMATOES
~Submitted by Luanne, FL
Going through some old recipes I had copied, I found this one. Went down the street to our
produce market and got 4 green tomatoes. WOW, had to share !!!! I only cut back on the tomatoes and it turned out fine.
8 med. green tomatoes
1 c. sm. bread crumbs, toasted
1-1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. butter
1/3 c. grated Parmesan cheese
Cut tomatoes a little under 1/2 inch in thickness and arrange half of them in single layer in greased baking dish. Scatter on half of bread crumbs, salt and pepper. Dot with half the butter. Repeat, making a second layer. Sprinkle with cheese on top. Bake uncovered 45-50 minutes at 350 degrees until tender
YAMMY BISCUITS
~Submitted by Marty B., Tell City, IN
2 3/4 c. biscuit mix, divided
1 17 oz. can yams in syrup, undrained and mashed
1/4 c butter, melted
pinch of cinnamon
Place 2 1.2 c. biscuit mix in a bowl and cut in butter and yams, add cinnamon. Mix well. Knead on floured board (in remaining biscuit mix) until dough is no longer sticky. (Adding more biscuit mix if
necessary) Pat out to 1/3 inch thick and cut into biscuits. Bake 12 to 15 minutes at 400 degrees.
BUTTERY HAZELNUT SHORTBREAD
~Submitted by Treva, Knoxville, TN
Here's a real quick and easy recipe for Shortbread. Great anytime of day!
8 oz. butter (2 sticks), room temperature
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Combine all ingredients; use hands to knead until ingredients are blended. Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes). Bake at 325° for about 20 minutes, or until lightly browned.
Cut into wedges while warm or break apart.
While they are warm, you can sprinkle some toasted almonds and coconut or both. I always sprinkle with powdered sugar.
Combine butter, cheese, lemon juice, mustard and cayenne in a pot. Stir in beer and Worcestershire sauce. Heat gently, stirring until cheese is melted and mixture is combined, about 7 minutes.
Spoon mixture over toast making sure cheese mixture covers edges to keep them from burning under the broiler. Place under broiler and broil for 1 minutes or until cheese is golden and bubbly. Sprinkle with parsley.
Serves 6.
PASTA WITH CREAM SAUCE AND MUSHROOMS
~Submitted by Mary S., Nashville, TN
1 tablespoon olive oil
2 tablespoons chopped onions
2 cloves garlic -- minced
1 teaspoon oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 cup white wine
1 2/3 cups soy milk
1/4 cup margarine
1/2 teaspoon salt
1/2 teaspoon white pepper
1 bay leaf
1/4 cup flour
2 cups fresh vegetables (try broccoli, mushrooms, cauliflower, and zucchini) -- cut into small pieces
1 pound pasta -- cooked
In a large saucepan, heat the olive oil over low heat. Add the onion and garlic, and sauté until tender. Add the oregano, thyme, and rosemary, and sauté a few minutes more. Add the wine and bring to a boil.
Add the soy milk, margarine, salt, pepper, and bay leaf. Return the mixture to a boil, stirring occasionally until the margarine melts. Add the flour a tablespoon at a time, whisking after each addition to avoid lumps. Stir until the mixture thickens, about 2 minutes.
Place the vegetables in a steamer or metal sieve over boiling water and steam until just tender. To serve, toss the vegetables with the freshly cooked pasta. Pour the sauce over the pasta and vegetables, and toss to mix.
CHILI BAKE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 tablespoons butter
1-1/2 cups chopped onion
2 minced garlic cloves
1/4 tsp ground cumin (optional) I don't use
1/8 tsp salt
3 cups cooked long grain rice
1-1/4 cups egg substitute
1 (14 ounce) can tomato sauce
1 (14 ounce) can Mexican style cut up or stewed tomatoes with chili peppers, undrained
1-1/2 to 2 cups shredded Monterey cheese or other Mexican style cheese
3 4 ounce cans (I use two) whole green chilies, drained and cut into wide strips
Preheat oven to 375 degrees.
Melt butter in medium non stick skillet . Add chopped onion and minced garlic, sauté 5 minutes. Remove from heat and stir in salt and cumin. Combine this with the cooked rice and egg substitute mixture in a bowl. In another bowl combine tomato sauce and chopped tomato.
Spray 13 x 9 inch casserole dish with PAM and layer 1 1/4 cups tomato sauce, 1 1/2 cups rice mixture, arrange 1/2 the chilies on top of the rice mix and sprinkle half the cheese on that. Repeat layers.
Bake uncovered at 375 degrees for 30 minutes. Sprinkle more cheese on top and bake another 5 minutes.
Serves 6.
PAULA'S AUNT PEGGY'S POTPOURRI
~Submitted by Marilyn, Canton, OH
With winter coming, this is nice to do for a good smelling home.
Sliced apples
Sliced lemons
Sliced oranges
Water
Bay leaves
Whole cloves
Cinnamon sticks
In a slow-cooker, combine fruit to preferences of smell. Cover in water.
Top with bay leaves, whole cloves, and cinnamon sticks. Leave slow-cooker on low.
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Heart Healthy
GREENS WITH GARLIC AND LEMON
~Submitted by Treva, Knoxville, TN
4 quarts water
6 cups torn turnip greens
6 cups torn collard greens
1 & 1/2 teaspoons olive oil
2 garlic cloves, finely chopped
1/8 teaspoon salt
4 lemon wedges
Try using a mixture of other greens, such as beet (minus the stems), chard, dandelion, and mustard.
Bring 4 quarts water to a boil in an 8-quart stockpot. Add greens; cover and cook 20 minutes. Drain well. Heat oil in a small skillet over medium-high heat. Add garlic, and saute 30 seconds or until lightly browned. Combine greens, garlic mixture, and salt in a medium bowl; toss well. Serve with lemon wedges.
Yield: 4 servings (serving size: 1/2 cup).
CALORIES 63 (31% from fat); FAT 2.2g (sat 0.3g, mono 1.3g, poly 0.3g); PROTEIN 2.6g; CARB 10.3g; FIBER 4g; CHOL 0mg; IRON 1.8mg; SODIUM 140mg; CALC 317mg
- 4 whole-wheat flour tortillas (8 to 9-inch rounds)
- 1 cup ready-made hummus
- 1 small carrot, shredded with a potato peeler
- 2 slices red onion, separated into rings
- 12 thin slices peeled cucumber
- 16 young tender spinach leaves or 1 cup alfalfa sprouts
DIRECTIONS
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.
Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each warp in half and serve immediately.
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Diabetic Choices
POLENTA CANAPÉS
~Submitted by Mary S., Nashville, TN
Yield: 16 canapés (8 servings)
INGREDIENTS
- One 13-to 14-ounce can reduced-sodium chicken broth, or 2 cups Homemade Chicken Broth
- 1/2 cup yellow cornmeal
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 4 marinated artichoke hearts, drained and quartered
- 3 slices (about 3 ounces) part-skim mozzarella cheese, cut into 32 very thin strips
DIRECTIONS
Combine 1 cup water, the broth, cornmeal, and salt in a saucepan. Bring to a boil, stirring constantly. Simmer over low heat 10 to 12 minutes, or until thickened, stirring frequently. Stir in the oil.
Spray an 8-inch-square dish or pan with non-stick pan spray. Pour the batter into the pan and chill until firm.
Cut the polenta into 16 squares, each 2x2 inches. Place the squares on a jelly roll pan or cookie sheet. Place an artichoke heart quarter on each square. Crisscross 2 strips of cheese over each artichoke heart, forming an X. Preheat the broiler.
Broil 5 to 6 inches from the heat until the cheese is melted and the polenta is heated through, about 3 minutes.
1 cup nonfat dry milk powder
1/3 cup cocoa
2 Tbsp. paraffin wax
1/2 cup water
1 Tbsp. liquid shortening
1 Tbsp. liquid sugar replacement
Combine milk powder, cocoa and wax in food processor or blender; blend to soft powder.
Pour into top of double boiler and add water, stirring to blend. Add liquid shortening.
Place over hot (not boiling) water, and cook and stir until wax pieces are completely dissolved and mixture is thick, smooth and creamy.
Remove from heat. Stir in sugar replacement and let cool slightly.
Dip candies according to recipe. Shake off excess chocolate.
Place on very lightly greased waxed paper and allow to cool completely.
(If candies do not remove easily, slightly warm the waxed paper over electric burner or with clothes iron.)
Store in a cool place.
Yield: 1 cup
Calories full recipe: 427
Exchange full recipe: 3 low fat milk
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4 thin slices whole-grain bread
2 large eggs (alternative: 1/2 cup egg substitute)
1/4 cup skim milk
1/2 teaspoon vanilla extract
2 tablespoons reduced-fat cream cheese
2 tablespoons apricot preserves
Cooking spray
2 teaspoons powdered sugar
1/4 cup warm maple syrup
Preheat oven to 300 degrees. In a bowl or baking dish large enough for flat bread, beat eggs with milk and vanilla. Make two sandwiches with the cream cheese and preserves. Put sandwiches in egg/milk/vanilla mixture, carefully turning so both sides absorb the liquid.
Lightly coat a nonstick skillet or griddle with cooking spray and heat to medium hot. Cook sandwiches until golden, turning once, about two to three minutes per side. Place on cookie sheet in oven to finish heating until ready to serve. Dust lightly with powdered sugar and serve with maple syrup.
Serves two
Using eggs, each serving contains approximately 413 calories, 70 grams carbohydrate, 4 grams protein, 9.5 grams fat, 419 milligrams of sodium and
4 grams of fiber.
Using egg substitute, each serving contains about 392 calories, 69 grams carbohydrate, 15.5 grams protein, 6.5 grams fat 467 milligrams of sodium, 4 grams of fiber.
CHICKEN BREAST IN HERB MUSTARD CREAM SAUCE
~Submitted by Mary S., Nashville, TN
1 boneless chicken breast, cut in half
1 to 2 tbsp. balsamic vinegar
1 tbsp. white wine
1/2 cup heavy cream
1 tbsp. herbed Dijon mustard
Sauté chicken breast halves in a little olive oil until golden brown and cooked throughout. Remove to a warm plate.
Pour off any excess oil from the pan. Over high heat, add the wine and balsamic vinegar, scraping the pan and reducing the liquid until thick and syrupy.
Add the heavy cream and boil vigorously, continuously scraping the pan with a wooden spoon, until the cream is thick and reduced by about half its original volume.
Remove from heat, stir in the mustard, and spoon over the chicken.
Serves 2.
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Publisher's Choice
WHOLE WHEAT PIZZA CRUST
Makes 2 crusts.
1 pkg. yeast
1 c. warm water
1 tbsp. sugar or honey (I use OhioHoney)
1 1/2 tsp. salt
2 tbsp. oil
1 1/4 c. whole wheat flour
1 1/2 c. unbleached flour
Dissolve yeast in warm water. Mix in all remaining ingredients except unbleached flour; beat well. Add enough unbleached flour until dough is easy to handle; knead 5 minutes. Let rise for 45 minutes. Press on two pizza pans; top. Bake at 375 degrees until crust is golden.
CHICKEN AND CHEESE CHIMICHANGAS
These are pretty easy to prepare and use frozen bread dough. I got the recipe from the
Rhodes bread
site.
Ingredients:
12 Rhodes Texas™ rolls, thawed and risen
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1-1/2 cups shredded, cooked chicken
1 cup grated cheddar cheese
salsa
vegetable oil for frying
salsa, sour cream and grated cheese, if desired
Instructions:
Sauté onion and garlic in oil. Add chicken and cook over low heat until heated thoroughly. Remove from heat and add cheese. Flatten each roll to a 5-inch square. Spread each square with 2 teaspoons salsa. Spoon 1/4 cup chicken mixture onto half of each square. Fold over the other half and pinch the edges to seal.
Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan and heat to medium high setting or 375°F. Fry each Chimichanga approximately 3 minutes on each side. Serve with salsa, sour cream and grated cheese, if desired.
Variation: Instead of frying, these can be baked at 350°F 20 minutes.
1 lb boneless chuck steak
1/2 c soy sauce
1 t ground ginger (1.3)
2 T oil
1 T Splenda (1.5)
1 clove crushed garlic (.9)
Cut steak into 1/8" thick slices. Combine remaining ingredients in bowl. Place meat in crockpot, pour over sauce and stir. Cover and cook low heat 8 hours.
Difficult to produce nutritional counts as most of sauce is not used.
Total Sauce: 12 carb, 1 fiber, 344 Calories, 28 fat, 15 protein
Total Meat: 0 carbs, 945 Calories, 71 fat, 71 protein
ANCHO CHILI CORN CHOWDER
Makes about 1 quart.
2 tablespoons butter
1 tablespoon olive oil
3/4 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
1 (11-ounce) can niblets corn, drained
1 (4.5-ounce) can chopped green chilies
1 cup frozen country-style hash brown potatoes, thawed
2 tablespoons all-purpose flour
1 teaspoon ancho chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 cups chicken broth
3/4 cup heavy whipping cream
Garnish: chopped red bell pepper
In a large saucepan, combine butter and olive oil. Melt butter over medium heat. Add onion, celery, bell pepper,
corn, green chilies, and potatoes. Cook 8 minutes, stirring frequently, or until vegetables are tender. Add flour, chili powder, cayenne pepper, cumin, garlic powder, salt, and pepper; cook for 1 minute, stirring constantly. Gradually add chicken broth, stirring to mix well. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally. Add cream, and cook 5 to 10 minutes, stirring frequently, until thickened slightly. Garnish with chopped red bell pepper, if desired.
Topping:
2/3 cup evaporated milk
1/2 cup sugar
1/4 cup butter, cubed
1 egg, lightly beaten
1 1/3 cups flaked coconut, toasted
1/2 cup chopped pecans, toasted
In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in vanilla; set aside.
In a small saucepan, combine sugar, cornstarch, and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Gently stir in chocolate mixture. Spoon into pastry shell.
In a small saucepan, combine evaporated milk, sugar, and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from the heat. Stir in a small amount of hot liquid into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Stir in coconut and pecans. Pour over filling. Cool on a wire rack. Cover and chill for at least 3 hours. Refrigerate leftovers.
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