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A to Z Recipes
November 26, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. Like many folks, I’ll be working on Thanksgiving. Our families know that the holiday can be celebrated on any day, so we do what we can. We’ll have dinner (lunch) together as a family before I go in to work this afternoon. Since I work a 12-hour shift on Thanksgiving, my family members will fend for themselves while I work and sleep. Lots of families like mine survive very well celebrating before or after actual holidays. At least we have a home, a job, and a bed in which to rest. We’re so much better off than many. I can’t help but think of our brave soldiers away from home on Thanksgiving. It matters not if you believe we should be at war. It matters only that we appreciate those who offer their very own lives for our safety and freedom. Join me in a prayer of thanks for the military men and women all over the world. Happy Thanksgiving to everyone.
I would be so grateful if you would take a few minutes before the Christmas frenzy to send a recipe or two. Except for my regulars, there's 3 or 4 folks who've shared recipes to appear in the next issue. I know... I know... you're busy. But -- future issues depend upon your time and effort. I thank you in advance, friends.
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.
It ends this Sunday. 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.
Chances are good you'll find something to make you laugh, think, and cook in today's issue. Look at who did all the sharing:
Larry J., Spring Hill, TN
Julia, TX
Marilyn, Canton, OH
Jessica, Corfu, Greece
Charlie J., Mobile, AL
Patricia, Charlevoix, MI
Treva, NC
Mary H., Montreal, Canada
Luanne, FL
Jim D., WA State
Pat, Merritt Island, FL
Betty K., Belhaven, NC
Larry Holmes, Toronto, Canada
Linda H., Rosharon, TX
Mary S., Nashville, TN
Leasa, IA
Chris M., NM
Johnny, LA
Marty B., Tell City, IN
Dorie, IL
Rita, Niceville, FL
Jean, Syracuse, NY
Pat, Minden, NV
We'll see you here again on Sunday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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~Shared by Larry J., Spring Hill, TN
If you look at what you do not have in life, you don't have anything. If you look at what you have in life, you have everything.
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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Mothers
Real Mothers don't eat quiche; they don't have time to make it.
Real Mothers know that their kitchen utensils are probably in the sandbox.
Real Mothers often have sticky floors, filthy ovens and happy kids.
Real Mothers know that dried play dough doesn't come out of carpets.
Real Mothers don't want to know what the vacuum just sucked up.
Real Mothers sometimes ask 'Why me?' and get their answer when a little voice says, 'Because I love you best.'
Real Mothers know that a child's growth is not measured by height or years or grade... It is marked by the progression of Mommy to Mom to Mother...
The Images of Mother
4 YEARS OF AGE - My Mommy can do anything!
8 YEARS OF AGE - My Mom knows a lot! A whole lot!
12 YEARS OF AGE - My Mother doesn't really know quite everything.
14 YEARS OF AGE - Naturally, Mother doesn't know that, either.
16 YEARS OF AGE - Mother? She's hopelessly old-fashioned.
18 YEARS OF AGE - That old woman? She's way out of date!
25 YEARS OF AGE - Well, she might know a little bit about it!
35 YEARS OF AGE - Before we decide, let's get Mom's opinion.
45 YEARS OF AGE - Wonder what Mom would have thought about it?
65 YEARS OF AGE - Wish I could talk it over with Mom.
The beauty of a woman is not in the clothes she wears, the figure that she carries, or the way she combs her hair.
The beauty of a woman must be seen from in her eyes, because that is the doorway to her heart, the place where love resides.
The beauty of a woman is not in a facial mole, but true beauty in a woman is reflected in her soul. It is the caring that she lovingly gives, the passion that she
shows, and the beauty of a woman with passing years only grows!
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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| 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
26th Cindy L. in Charleston, West Virginia
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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Thanksgiving Weather Forecast
~Shared by Marilyn, Canton, OH
In the pre-Thanksgiving rush, we have received an early weather report from our in-house weather reporters. This is one, you should be sure to email your Mom. Turkeys will thaw in the morning, then warm in the oven to an afternoon high near 190F. The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or cold shoulder.
During the late afternoon and evening, the cold front of a knife will slice through the turkey, causing an accumulation of one to two inches on plates. Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other. Please pass the gravy.
A weight watch and indigestion warning have been issued for the entire area, with increased stuffiness around the beltway.
During the evening, the turkey will diminish and taper off to leftovers, dropping to a low of 34F in the refrigerator.
Looking ahead to Friday and Saturday, high pressure to eat sandwiches will be established.
Flurries of leftovers can be expected both days with a 50 percent chance of scattered soup late in the day.
We expect a warming trend where soup develops.
By early next week, eating pressure will be low as the only wish left will be the bone.
Thanksgiving Turkey
~Shared by many readers!
Ingredients:
1 whole Turkey (weight depends on how many servings are required)
1 large lemon, cut into halves
sprig of rosemary
salt and pepper to taste
Butter or olive oil, whichever you prefer
Heat oven to 350 degrees
Rub butter or oil over the skin of the turkey until it is completely coated.
Take a knife and gently separate the skin from the breast meat.
Slide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breast.
Season skin of the turkey to your preference, and place sprig of rosemary into it.
Cover and place in oven for 30-45 minutes.
Remove cover and continue to roast until juices run clear, basting every 15-20 minutes depending on the size of the bird.
If you've followed these steps correctly, your turkey should look like the one in the following photo.
Bon Appétit!
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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RHODE ISLAND
POACHED PEARS
~Shared by Jessica, Corfu, Greece
In the part of Rhode Island known as Apple Valley, there are wonderful pears from the local orchards. This simple, yet elegant, dessert serves 4; can be multiplied.
4 pears
Zest of 1 lemon
Juice of 1/2 lemon
1/4 cup pure maple syrup
2 Tbsp sugar
1 Tbsp butter
1 tsp pure vanilla extract
Peel the pears and, from the bottom, remove the cores, leaving the stems on. Place in a nonreactive pot with lemon zest, lemon juice, and maple syrup, plus enough water to cover. Bring to a simmer and cook over low heat until tender when pierced with a knife. Allow pears to cool in the poaching liquid. (This can be done several hours ahead.) Remove pears to serving plates, and bring the liquid to a boil. Stir in sugar, butter and vanilla, and reduce the sauce to desired consistency. Drizzle the sauce over and around pears, and serve.
Source: The Perfect Pantry
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:
MEXI 2-CORN CASSEROLE
~Shared by Charlie J., Mobile, AL
1 lb of ground beef
1/4 to 1/2 cup chopped onion
1 can Mexican-Style Rotel Tomatoes (with Lime Juice & Cilantro)
1 large can whole kernel corn
1 large can cream corn
Grated Cheddar cheese
1 box Jiffy Corn bread mix
Brown ground meat in skillet and drain; add onions and Rotel and simmer for approximately 10 minutes, uncovered. Drain any excess liquid. Add drained whole kernel corn and cream corn. Simmer for approximately 10 minutes. Remove from skillet and transfer to large casserole dish. Sprinkle generously with cheese.
Make corn bread mixture using the Jiffy mix (add a little more milk to increase the amount of mixture) (I use 1/2 cup milk instead of 1/3 cup)
Pour cornbread mix over ingredients in casserole dish. Level the mix out with the back of a knife, spatula, etc.
Bake in preheated 400 degree oven for 22 to 25 minutes. (Cornbread should be a golden brown color.)
Serves 4
QUICK QUESADILLAS
~Shared by Patricia, Charlevoix, MI
4 flour tortillas
1 can of refried beans
1 cup Jack cheese, grated
1 cup cheddar cheese, grated
1 good sized boneless skinless piece of chicken
1 tsp. cumin
1/2 tsp. coriander
1 tsp. salt
sour cream, salsa, avocado, or olives for garnish
Preheat oven to 400 degrees. lightly grease a cookie sheet and place two flour tortillas on it. Spread the tortillas with the refried beans. Slice chicken into strips or cubes. Saute chicken in a skillet with salt, cumin, and coriander till done (about 10 minutes).
Place cooked chicken onto tortillas covered with beans. Place cheese on top of each tortilla evenly then top each tortilla with remaining flour tortillas so it looks like a sandwich. Place in 400 degree oven for 10 minutes or until cheese has melted, and top is crisp. Cut with a pizza cutter, garnish, and serve.
Serves 4.
LAYERED PASTA RICOTTA PIE
~Shared by Treva, NC
1/4 (1 lb) package vermicelli
1/3 cup finely chopped onion
4 cloves garlic, finely chopped
1 T. olive or vegetable oil
1 cup grated fresh Romano cheese
3 eggs
1 container ricotta cheese (15 to 16 oz)
1 pkg. frozen chopped spinach, thawed and well drained (10 oz)
1/2 t. salt
1 jar Pasta sauce (26 oz)
Preheat oven to 350. Break vermicelli into thirds; cook as package directs. Drain.
Meanwhile, in large skillet, cook onion and garlic in oil until tender; remove from heat.
Add cooked vermicelli, 1/2 cup Romano cheese and 1 egg; mix well. Press into well greased 9" springform pan.
Combine 2 egg yolks, ricotta, spinach, salt and remaining 1/2 cup Romano cheese. Spread over pasta layer.
In small mixer bowl, beat 2 egg whites until stiff but not dry; fold into 1 1/2 cups pasta sauce.
Pour over spinach mixture. Bake 50 to 60 minutes or until set; let stand 10 minutes.
Heat remaining pasta sauce; serve with pie. Garnish as desired.
Makes 6 to 8 servings
PUMPKIN CAKE WITH CREAM CHEESE ICING
~Shared by Mary H., Montreal, Canada
Here is an alternative to pumpkin pie. Happy Thanksgiving to my American friends at A 2 Z !
Cake:
4 large eggs at room temperature
2 cups sugar
2 cups canned pure pumpkin
1 cup salad oil
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cups white flour
1/2 teaspoon salt
2 teaspoons baking soda
Preheat oven to 350 degrees F. Mix eggs, sugar, pumpkin and oil. Mix and add dry ingredients gradually. Bake for one hour in a greased and floured tube pan or 13" x 9 x 2" pan. Cool completely.
Frosting:
6 ounces (175 grams) softened cream cheese
1 tablespoon vanilla or rum extract (I prefer rum)
3 cups icing sugar
Mix well. If the icing is too crumbly, add some milk and stir vigorously until it is of the right spreading consistency. If desired, garnish cake with almond halves, walnuts, pecans or candy pumpkins (available at some bulk food stores).
HONEY-PECAN CRUSTED CHICKEN
~Shared by Luanne, FL
I made this recipe with thighs instead of drumsticks and I only used 4 instead of 8. I liked it because it is done in the oven and not fried. I also lined my cookie sheet with foil and sprayed that. Easier clean-up !! Pretty tasty and was good cold.
1/4 teaspoon salt
1/4 teaspoon pepper
4 (6-ounce) skinned chicken breast halves
8 (4-ounce) chicken drumsticks, skinned
1/4 cup honey
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/8 teaspoon garlic powder
1-1/4 cups finely crushed cornflakes (about 4 cups uncrushed cereal)
1/2 cup finely chopped pecans
Cooking spray
Preheat oven to 400°F.
Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.
Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400 °F for 40 minutes or until done.
8 servings more or less?
ORANGE ROUGHY WITH CARAMELIZED ONIONS
~Shared by Treva, NC
Three Tablespoons butter or margarine
Two medium onions, sliced 1/8 thick
One Tablespoon honey
1/8-teaspoon salt
1/8 teaspoon coarsely ground pepper
Two Tablespoons red wine vinegar
One and a half pounds fresh or frozen orange roughy fillets, thawed and drained
In a ten-inch skillet, melt butter until sizzling; stir in onions and honey. Cook over high heat, stirring occasionally, until golden brown (5-7 minutes). Stir in salt, pepper, and vinegar. Reduce heat to medium. Place fish in same skillet; place onions on top of fish. Continue cooking until fish flakes with a fork (6-8 minutes).
Serves six.
SAUSAGE AND POTATOES ITALIANO
~Shared by Jim D., WA State
Looking for a hearty meat and potatoes casserole? This one's in the oven in just 15 minutes.
Prep Time: 15 min
Total Time: 50 min
Makes: 5 servings
1 lb bulk Italian pork sausage
4 cups water
1 cup milk
1/4 cup margarine or butter
2 boxes (4.9 oz each) Betty Crocker® au gratin potatoes
1/2 cup chopped green onions (8 medium)
2 tablespoons sliced green onions (2 medium)
1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain.
2. In 3-quart saucepan, heat water, milk and margarine to boiling. Stir in 2 pouches potatoes and 2 pouches sauce mix. Stir in sausage and 1/2 cup green onions until well blended. Spoon potato mixture into dish.
3. Bake 30 to 35 minutes or until potatoes are tender. Top with 2 tablespoons green onions.
High Altitude (3500-6500 ft): Use 4 1/4 cups water. Heat oven to 425°F
Serve-With
Pair a tossed green salad with this hearty casserole.
Source: Betty Crocker
PUMPKIN CHIFFON PIE
~Shared by Pat, Merritt Island, FL
This is the best pumpkin pie I have ever eaten. It is so light after Thanksgiving or Christmas dinners, but you still think you have had pumpkin pie. This really TNT.
(9 inch)
Blend 1 Tbs gelatin in 1/4 C cold water.
Mix together in pan the following:
3/4 C brown sugar, scant
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1 & 1/3 C pumpkin, medium size can
3 large egg yolks
1/2 C milk
Crust: 1 & 1/4 C ginger cookie crumbs, or more if needed. Mix with 1/4 C melted butter. Press into pie pan. Bake at 325 for 10 minutes. Cool and fill.
Cook pumpkin mixture, except for gelatin, over low heat and stir until boiling. Remove from heat
Stir in softened gelatin. Cool. When partially set, beat until smooth.
Beat 3 egg whites, 1/4 tsp cream of tartar, and 6 Tbs sugar until stiff.
Fold meringue mixture into pumpkin mixture. When cool fill with pumpkin. Allow 2 hours to set in refrigerator.
OVEN FRIED FISH
~Shared by Treva, NC
1/2 cup crushed corn flakes
1/2 teaspoon celery salt
1/8 teaspoon onion powder
1/8 teaspoon paprika
Dash of pepper
1 pound catfish or other fish fillets
1 tablespoon plus 1 teaspoon skim milk
Vegetable cooking spray
Combine corn flakes, celery salt, onion powder, paprika and pepper in a shallow dish. Dip fillets in milk and dredge with cereal mixture.
Place fillets in a baking dish coated with cooking spray. Bake at 350 degrees or until fish is lightly browned and flakes easily when tested with a fork.
CHEESE BLINTZES
~Shared by Betty K., Belhaven, NC
These are great for parties or get-togethers at Christmas. Our family has been making them for many years.
1 loaf white bread (frozen)
8-oz. pkg. cream cheese, softened.
1 stick melted margarine
1/2 cup sugar
1/2 tsp cinnamon
Separate bread slices while still frozen. Trim off crusts. Roll each slice flat with a floured glass or rolling pin.
Cut each slice in half to make 2 strips. Spread each strip with the cream cheese; roll up jelly roll style. Dip into the melted margarine. Roll in the sugar mixed with the cinnamon.
Place on lightly Pam-sprayed baking sheet pan. Bake in 350 preheated oven from 10-12 minutes or until lightly brown.
BRANDY BEAN SOUP
~Shared by Larry J., Spring Hill, TN
Let it simmer on the stove.
Ingredients:
2 tablespoons butter or margarine
1 cup shredded carrots
1 onion, chopped
1 cup chopped celery
1 (10-1/2 ounce) can beef bouillon
1/2 cup brandy, divided
3/4 pound Kielbasa sausage, sliced
1 (15-ounce) can chili beans, undrained
1 (15-ounce) can tomatoes, undrained
To Prepare:
In soup pot, saute carrots, onion, and celery in butter over medium heat for 5 minutes. Add bouillon and 1/4-cup brandy. Cover and simmer 15 minutes. Add sausage slices, chili beans, tomatoes and 1/4-cup brandy. Cook over low heat at least 30 minutes.
Serves: 4 - 6
Source "Atlanta Cooknotes"
BROWNIE PIE
~Shared by Treva, NC
1 box chewy fudge brownie mix
2 eggs
1/2 c. oil
1/4 c. water
3/4 c. chocolate chips
1 9-inch unbaked pie crust
1 package, 10 oz. frozen sweetened strawberries
vanilla ice cream
Preheat oven to 350.
Combine brownie mix, eggs, oil, and water in large bowl. Stir with spoon until well blended. Stir in chips. Spoon into crust.
Bake 40-45 minutes or until set. Cool completely. Puree strawberries in blender.
Cut pie into wedges. Serve with ice cream and topped with strawberries.
CHEESY POTATO PUFFS
~Shared by Marilyn, Canton, OH
4-oz package instant mashed potatoes
1/2 cup shredded cheddar cheese
1/2 cup bacon bits
Prepare instant potatoes according to package instructions; let cool.
Stir in cheese. Roll into 1 1/2-inch balls.
Roll balls in bacon bits; arrange on an ungreased baking sheet.
Bake at 375 for 15 to 18 minutes.
Yield - Serves 4
MINCEMEAT-APPLE SQUARES
~Shared by Larry Holmes, Toronto, Canada
Crust:
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1 egg beaten
Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and mix until well blended. Press into a greased 15x10-inch jelly roll pan.
Filling:
3 cups mincemeat
3 apples, peeled, cored and diced
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup melted butter
2 eggs, well beaten
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Spread mincemeat carefully over unbaked crust. Top with apples. Combine remaining ingredients; blend well. Pour over fruit layer. Bake in a 350°F oven for 50 to 60 minutes or until set and golden. Cool, then cut with a wet knife: cut into small squares for a cookie tray or into large squares that can be topped with ice cream for dessert. Store in refrigerator until serving time.
Makes about 6 dozen small squares.
COMPANY POTATOES
~Shared by Treva, NC
2 Tbsp. butter
1 small green cabbage, chopped
1 large onion, chopped
6 potatoes, peeled, cooked and sliced
1/4 cup flour
1/2 tsp. salt
1 & 1/2 cup chicken broth
2 cups cheddar cheese
In a large oven proof pot; melt butter. Add cabbage and onion; sauté for approximately 10 minutes or until tender.
Spoon half of the sautéed vegetables into 3 quart (3 L) casserole followed by half of the potatoes. Repeat.
In a small saucepan; add broth. Slowly stir in flour and salt mixed together. Stir over low heat until sauce thickens.
Pour sauce over vegetables. Sprinkle cheese over top.
Bake in preheated 350 F (180 C) oven for 40 to 45 minutes.
SUNRISE TACOS
~Shared by Linda H., Rosharon, TX
Old El Paso® Prize-Winning Recipe Start the day with a smiling Stand 'N Stuff™ taco breakfast and you'll have a sunny day, too!
4 Old El Paso® Stand 'N Stuff™ taco shells (from 4.7-oz box)
1 bag (1 lb) refrigerated hash brown potatoes
20 cocktail-size smoked link sausages (from 1-lb package)
8 small slices pepperoni
4 slices turkey bacon
6 eggs
1/2 cup shredded Cheddar cheese (2 oz)
1/4 cup Old El Paso® Thick 'n Chunky salsa
1/2 can (4-oz size) Old El Paso® chopped green chiles
Salt to taste
Pepper to taste
1 tablespoon butter or margarine
2 grape tomatoes
Sour cream
1. Heat oven to 325°F. Heat taco shells as directed on box. Grease cookie sheet with shortening. Increase oven temperature to 400°F. Place hash brown potatoes on cookie sheet; bake 35 minutes, stirring twice, until brown.
2. Meanwhile, in 12-inch skillet, cook sausages, pepperoni and bacon over medium-high heat until browned. Remove from skillet; set aside. Wipe skillet clean with paper towel.
3. In medium bowl, beat eggs with wire whisk. Stir in cheese, salsa, green chiles, salt and pepper. In same skillet, melt butter over medium heat. Pour egg mixture into skillet; cook about 5 minutes, stirring frequently, until eggs are set but still moist.
4. Divide cooked potatoes evenly onto 4 plates. Stand warm taco shells on top of potatoes. Divide egg mixture evenly into shells. Poke sausages into eggs to resemble sunrays.
5. Cut each cooked bacon slice into lip shape; cut tomatoes in half. Using sour cream for glue and on outside of shells, arrange pepperoni for eyes, tomato half for nose and bacon for lips. If desired, garnish with additional cheese and sour cream.
HAM AND MUSHROOM STRATA
~Shared by Mary S., Nashville, TN
1 tablespoon stick butter
1 cup onion -- finely chopped
10 ounces mushrooms -- sliced
8 ounces boneless smoked ham -- cubed (1 piece)
16 ounces broccoli florets -- steamed (bag)
8 slices sandwich bread -- cubed
6 ounces Fontina cheese -- shredded (1 1/2 cups)
6 large eggs
3 cups whole milk
1/4 teaspoon pepper
Spray shallow 3-qt baking dish lightly coated with nonstick spray.
Melt butter in a large skillet. Add onion; saute until tender. Add mushrooms; saute until browned and dry. Stir in ham and broccoli.
Spread half the bread cubes in prepared baking dish. Top with ham mixture and half the cheese. Scatter remaining bread over top. Whisk eggs, milk and pepper in a large bowl until blended. Pour evenly over bread; sprinkle with remaining cheese. Bake and serve, or cover and refrigerate up to 1 day.
To serve: Heat oven to 350 degrees F. Bake uncovered 1 hour or until top is puffed and lightly browned, and a wooden pick inserted in center comes out dry.
FRIED PIES
~Shared by Treva, NC
1 tsp Salt
1 tsp Baking powder
2 cups Flour; sifted
2 tbs Shortening
1 Egg yolk
4 tbs Sugar
1/2 cup Milk
Cooked & sweetened dried fruit (I like dried apples)
Powdered sugar; for sprinkling
Mix salt with baking powder and flour. Cut in shortening. Mix egg yolk, sugar and milk; stir into flour mixture. Roll out; cut into 4" to 5" circles.
Place a small amount of fruit on one half of each round. Fold over; seal with fork dipped in flour. Deep fry until browned. Drain; sprinkle with powdered sugar.
BURGER CHILI AND CHIPS
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
Source: my OLD recipe collection
1 lb hamburger
1/2 C chpd onion
1/2 C diced celery
salt and pepper to taste
1 can of Chili with beans
1 - 8 oz can tomato sauce
1 C shredded sharp cheddar
1 C crushed corn chips
In skillet, cook meat, onion, celery, salt and pepper until vegs are tender.. Add chili and tomato sauce, mix. Stir in cheese and half the corn chips.. Turn into a greased 1 1/2 quart casserole. Top with remaining chips. Bake at 350° for 25-30 mins or until heated through. Top with more cheese if desired.
Makes 6 servings
DEATH BY CHOCOLATE CAKE
~Shared by Chris M., NM
4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil
1 package chocolate cake mix
1 package chocolate instant pudding
12 ounces semisweet chocolate chips
confectioners' sugar
Beat eggs, sour cream, water and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into bundt or tube pan and bake at 350F for 1 hour. When cool, sift powdered sugar on top of cake.
SOUTH OF THE BORDER CHEESE FONDUE
~Shared by Treva, NC
2 pound processed American cheese, cubed
2 cans green chili salsa (7 oz)
1 can green chilies, diced (4 oz)
1 pkg. taco seasoning mix
1 loaf French bread, cubed
Combine all ingredients except bread in a crock cooker. Cover and cook on low for 2 to 3 hours, stirring once after about an hour or cook on high for 30 minutes or more. Stir often until ingredient are smoothly blended.
Set crock cooker to low for serving. Let guests dip bread through the fondue on long forks or skewers.
Serves 10
BEAUREGARD EGGS
(Oeufs a la Beauregard)
~Shared by Johnny, LA
This classic recipe is a favorite in the U.S. South. It's basically boiled eggs and toast layered with a cream sauce. This version of the recipe is written in the style of early cookbooks, so read through it thoroughly before you begin.
INGREDIENTS:
* 6 eggs, hard-boiled, cooled and peeled
* 1/2 pint of fresh milk
* 1 tablespoonful of butter
* 1 tablespoonful of cornstarch
* Salt and pepper to taste
PREPARATION:
Separate the whites from the yokes rubbing the latter through a sieve, and chopping the former very fine. But do not mix them. Have the milk ready to boil, and rub the butter and corn starch together, and add to the boiling milk. Then add the whites of the eggs, and salt and pepper to taste. Prepare previous to this some buttered toast, and cover it now with a layer of this white sauce and then add a layer of the yolks of the eggs. Add another layer of the sauce and another layer of the yolks, and then the remainder of the sauce Sprinkle the top with a little salt and pepper and set in a 350-degree F. oven and let it stand two minutes, and serve hot.
Source: The Picayune's Creole Cookbook by New Orleans Times-Picayune
APPLESAUCE SOUFFLÉ
~Shared by Marty B., Tell City, IN
30 vanilla wafers, crushed
1/2 c. milk
2 eggs
1/2 c. sugar
1 ts vanilla
1 16 oz. can applesauce
1/2 c. butter, melted
marshmallows
Heat oven to 350*. Combine all ingredients except marshmallows. Turn into soufflé
dish, bake for 30 minutes. Top with marshmallows during the last 5 minutes of baking. Brown marshmallows under broiler for 1 minute.
CROCKPOT CREAMY ONION CHICKEN BREASTS
~Shared by Treva, NC
4 boneless, skinless chicken breasts
1 envelope dry onion soup mix
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
2 cups milk
hot cooked rice or cooked egg noodles, for serving
Cut chicken into bite-sized pieces. Place chicken in a crockpot. Add onion soup mix, cream of chicken soup, cream of mushroom soup and milk. Stir.
Cook on LOW setting for 6 to 7 hours.
Serve over hot cooked rice or cooked egg noodles.
CREAMY LEMONADE PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 (5 oz) can evaporated milk
1 (3.4 oz) pkg. instant lemon pudding mix
2 (8 oz) pkg. cream cheese softened
3/4 C. lemonade concentrate
1 graham cracker crust
In a mixing bowl combine milk and pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light and fluffy, about 3
minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours.
CORN CASSEROLE
~Submitted by Rita, Niceville, FL
This was a dish at our work Thanksgiving luncheon that everyone thought was yummy!!
1 pkg. yellow rice (Mahatma - medium bag)
2 cans Mexi-corn
1 stick margarine
1 can cream of celery soup
3 c. Cheddar cheese, shredded
Cook rice as directed; add margarine, corn, soup and 2 cups cheese. Pour in greased casserole. Sprinkle 1 cup cheese on top. Bake for 30 minutes at 350 degrees. I usually put about 2 cups of cheese on top of mine. Also, don't get the big package of yellow rice.
STRAWBERRY BRULEE
~Shared by Treva, NC
1 pkg (8 oz) cream cheese, softened
1 & 1/2 cups sour cream
1/4 cup plus 2 T. sugar
1 quart fresh strawberries, hulled and sliced
1 cup firmly packed brown sugar
Combine cream cheese and sour cream in a small bowl; beat at medium speed of mixer until light and fluffy.
Gradually add 1/4 cup plus 2 T. sugar, beating well. Place strawberries in a 13 x 9" baking dish; spread cream cheese mixture evenly over strawberries.
Sprinkle with brown sugar. Broil 3 to 4 inches from heat for 2 minutes or until sugar melts and mixture is bubbly.
Makes 10 servings.
LEMON PARTY CHEESECAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
This elegant dessert is perfect for any celebration.
Ingredients
1 (18 1/4 or 18 1/2-ounce) package yellow cake mix*
4 eggs (divided)
1/4 cup vegetable oil*
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk)
1/4 to 1/3 cup lemon juice
2 teaspoons grated lemon rind, optional
1 teaspoon vanilla extract
Instructions
Preheat oven to 300º. Reserve 1/2 cup dry cake mix.
In large mixing bowl, combine remaining cake mix, 1 egg and oil; mix well (mixture will be crumbly). Press down firmly on bottom and 1 1/2 inches up sides of greased 13x9-inch baking pan. In same bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND until smooth.
Add remaining 3 eggs and reserved 1/2 cup cake mix; on medium speed, beat 1 minute. Stir in remaining ingredients.
Pour into prepared pan. Bake 50 to 55 minutes or until center is set. Cool to room temperature. Chill thoroughly. Cut into squares to serve. Garnish as desired. Refrigerate leftovers.
Notes: *If "pudding added" cake mix is used, decrease oil to 3 tablespoons.
GOLDEN GLOW MUFFINS
~Shared by Patricia, Charlevoix, MI
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup nuts, chopped
1/2 cup seedless raisins
2 eggs
1/4 cup orange juice
1/2 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla
1 teaspoon grated orange peel
1 cup carrot, shredded
In large mixing bowl, combine flour, baking powder, cinnamon, salt, nuts and raisins. Set aside. In small bowl, blend together eggs, orange juice, oil, honey, vanilla and orange peel. Add to dry ingredients. Stir in carrots until moistened. Spoon batter into paper-lined or greased muffin pan cups. Bake at 375°F 20 to 25 minutes.
CHOCOHOLICS SMOOTHIE
~Shared by Treva, NC
2 cups chocolate ice cream, softened
2 bananas, sliced
1/2 cups milk
1/4 cup chocolate flavor syrup
Garnish: Shaved chocolate (optional)
1. Process first 4 ingredients in a blender.
2. Add ice to 4 1/2 cup level. process until smooth. Stopping to scrape down sides. Garnish, if desired; serve immediately.
GRILLED CHICKEN WITH PICO DE GALLO
~Shared by Jim D., WA State
6 - 8 boneless chicken breasts
One quarter cup olive oil
Salt and pepper to taste
1 tsp. dried marjoram
1 cup Monterey Jack cheese, grated
Cut a horizontal slice in the middle of each chicken breast without cutting all the way through. Place chicken in a baking dish. Add olive oil, salt and pepper and marjoram. Marinate for about an hour in the refrigerator. Remove from marinade and grill over charcoal or gas grill slit side down first. When chicken is done place some cheese in each slit and continue to grill until cheese melts. Serve with Pico de Gallo over chicken.
Pico de Gallo
6 - 8 Roma tomatoes or fresh garden tomatoes, diced
One half cup onion, diced
Juice of 1 lime
2 jalapeno peppers, diced
One half cup fresh cilantro, chopped
1 tsp. sugar
One quarter cup beer, Mexican if possible
Salt and pepper to taste
Combine all ingredients and allow to sit for several hours if possible before serving. Do not refrigerate because of the tomatoes. As with the dip, the type of pepper you use in this dish will determine how hot and spicy the Pico de Gallo is. We list
Roma tomatoes because they are traditional to this recipe. If you have fresh tomatoes you should certainly use them instead.
The Skinny: For the chicken, use low fat cheese. For the Pico de Gallo, don't mess with perfection.
ZUCCHINI AND CARROTS
~Submitted by Larry Holmes, Ontario, Canada
2 1/2 cups carrots, cut julienne
2 1/2 cups zucchini, cut julienne
2 tablespoons olive oil
1 garlic clove, crushed
1 tablespoon fresh lemon juice
3 tablespoons dry white wine
Use a large frying pan or a wok. Add the oil to a hot pan, add crushed garlic and then the carrots. Sauté or stir-fry for 2 minutes and then add the zucchini. Toss about for 3 minutes. Add the lemon juice and wine. Toss about and remove from heat. Serve within a few minutes.
Serves 4
BAKED SPINACH ARTICHOKE DIP
~Shared by Treva, NC
Wow your friends with an easy but elegant hot dip you can make ahead.
Prep Time:10 min
Start to Finish:30 min
Makes:24 servings (2 tablespoons each)
1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) Green Giant® frozen spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired
1. Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2. Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3.Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.
Nutrition Information:
1 Serving: Calories 100 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 10mg; Sodium 190mg; Total Carbohydrate 3g
(Dietary Fiber 1g, Sugars ncg); Protein 3g Percent Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 8%; Iron 2%
Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1
1/2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Substitution
One cup loosely packed, coarsely chopped fresh spinach leaves can be substituted for the frozen spinach.
Do-Ahead
Make and refrigerate this sensational, simple-to-prepare dip up to 24 hours ahead. Bake as directed.
CHILI LASAGNA
~Shared by Linda H., Rosharon, TX
6 to 8 servings
9 lasagna noodles
2 (15 ounce) cans chili with no beans
1 (15 ounce) container ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 green onions, thinly sliced, divided
1 (8 1/2 ounce) can whole-kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Cook the lasagna noodles according to the package directions; drain.
Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced green onions, corn, egg, salt and pepper; mix well.
Spread 3/4 cup chili over the bottom of the baking dish. Place 3 lasagna noodles over the chili. Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili.
Place 3 noodles over the chili then top with the remaining cheese mixture. Place the 3 remaining noodles over the cheese mixture then top with the remaining chili. Cover tightly with aluminum foil.
Bake for 30 minutes, then remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese. Bake for 10 minutes more. Remove from the oven, sprinkle with the remaining green onion, and let sit for 5 minutes before serving.
CHICKEN-RICE CASSEROLE
~Shared by Mary S., Nashville, TN
1/4 cup reduced-fat margarine
1/3 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups skim milk
1 cup chicken broth
2 cups cut-up cooked chicken or turkey (about 10
1 ounces )
1 1/2 cups cooked white rice
OR
1 1/2 cups cooked wild rice
1/3 cup chopped green bell pepper
1/4 cup slivered almonds
2 tablespoons chopped pimiento
1 (4 ounce) can mushroom stems and pieces -- drained
Parsley -- if desired
Heat oven to 350º. Heat margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or square baking dish, 8 × 8 × 2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley.
BEST BROCCOLI CASSEROLE
~Shared by Treva, NC
2 (10 oz) pkg. frozen broccoli
1 (10 & 3/4 oz) can cream of celery or cream of mushroom soup, undiluted
1 (8 oz) can sliced water chestnuts, drained
1 (4 oz) can sliced mushrooms, drained
1/4 tsp. seasoned salt
1 cup soft homemade breadcrumbs
1 cup (4 oz) shredded sharp cheddar cheese
1 tbsp. butter, melted
1. Preheat the oven to 350. Cook broccoli according to pkg. directions, drain.
2. Combine broccoli, soup, and next 3 ingredients. Spoon into a lightly greased 1 & 1/2 quart baking dish. Combine breadcrumbs, cheese, and butter. Sprinkle crumb mixture over broccoli mixture. Bake, uncovered, at 350° for 30 minutes.
Tip: Make homemade breadcrumbs, process bread slices in a food processor or blender. It takes about 2 slices of bread to make 1 cup of soft bread crumbs. Tossin' 'em with the butter and cheese makes a
home-style topping on this side dish favorite.
6 servings
CARAMEL APPLE DUMPLINGS
~Shared by Johnny, LA
2 tablespoons butter
1 cup brown sugar
1 1/2 cups water
Dumplings:
1 1/4 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 tablespoons butter
2 tsp. vanilla
3/4 cup chopped apple
In a skillet, heat the softened butter, brown sugar and water to boiling. Reduce heat to simmer. Meanwhile, mix together all dumpling ingredients. Drop by tablespoonfuls into the simmering sauce. Cover tightly and simmer 20 minutes. Do not lift lid. Eat alone or as a topping.
PORK COOKED IN WINE SAUCE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
This is such a hearty, warm dish. I like to serve it with buttered noodles.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 1 Hour 20 Minutes.
Ready in: approx. 1 Hour 35
Minutes. Makes 8 servings
3 tablespoons olive oil
3 pounds boneless pork butt
roast, cubed
1/4 cup dry white wine
1 cup plain bread crumbs
2 yellow onions, chopped
2 shallots, minced
2 cloves garlic, minced
3 tablespoons dried parsley
1 cup beef stock
2 tablespoons red wine vinegar
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat the oil in a Dutch oven over high heat, and quickly brown the pork on all sides. Pour in the wine, and mix in bread crumbs to coat pork. Mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat.
3. Transfer Dutch oven to the preheated oven, and cook 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and pour in the stock. Cover, and continue cooking 50 minutes. Remove cover, increase heat to 400 degrees F (200 degrees C), and cook 10 more minutes. Sprinkle with vinegar to serve.
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MEATLESS MUSHROOM-WALNUT VEGGIE BURGERS
~Shared by Treva, NC
Serves: 5
Serving Size: 1 burger
A wholesome and filling alternative to the traditional hamburger.
INGREDIENTS
3 Tbsp. bulgur
1/3 cup boiling water
1 Tbsp. canola oil
4 ounces sliced Portobello mushrooms, chopped
1/2 cup chopped onion
1 garlic clove, chopped
1 Serrano or small jalapeño chile pepper, seeded and chopped
1/3 cup walnuts, chopped
1 cup canned pinto beans, rinsed and drained
2 tsp. Worcestershire sauce
1 tsp. reduced-sodium soy sauce
1 large egg white
3 Tbsp. seasoned breadcrumbs
Freshly ground black pepper, to taste
5 whole-wheat buns, split and toasted
5 tsp. coarse seed mustard
5 thin slices red onion
5 romaine lettuce leaves, washed and dried
DIRECTIONS
1. Place bulgur in a small bowl. Add hot water to cover. Let sit until grain softens, 20 minutes. Drain and set aside.
2. Heat oil in a medium skillet over high heat until very hot. Sauté mushrooms until the liquid they release evaporates. Add onions, garlic and chili pepper. Cook until soft, about 8 minutes. Mix in nuts, beans, Worcestershire and soy sauces. Remove from heat and let cool.
3. Transfer mixture to a food processor and pulse 4 times. Add bulgur and pulse 4 times, until mixture is finely chopped but not puréed. (Or, chop by hand until very fine.) Transfer to a mixing bowl. Mix in egg white, breadcrumbs and pepper, to taste. Form mixture into four patties.
4. Grill burgers about 2 1/2 minutes per side. (Or cook in a large non-stick skillet with 2 teaspoons oil over medium-high heat. Cook until browned on both sides, about 5 minutes in all.)
5. Spread mustard on cut sides of buns. Add a lettuce leaf to the bottom halves, then a burger, then a slice of red onion. Add the top halves of the buns and serve.
NUTRITION INFO
Calories: 314
Fat: 11.9 g
Carbohydrates: 40.1 g
Protein: 11.7 g
Source: The American Institute for Cancer Research
ORANGE ALMOND "CAKES"
(A South Beach Diet recipe)
~Shared by Treva, NC
Individual ramekins make these citrus-infused "cakes" portable and presentable — perfect for toting to your next party! They're refreshing after a fish dinner or as part of a special-occasion brunch.
Nonstick baking spray
2/3 cup (3 oz.) blanched almonds
1 medium navel orange
3 large eggs
1/2 cup sugar substitute
1/2 teaspoon baking powder
4 teaspoons nonfat plain yogurt
Pomegranate seeds, garnish only
1. Preheat oven to 350°F. Coat 4 ramekins with nonstick baking spray.
2. In food processor fitted with metal blade, process almonds until finely ground; scrape out of processor and set aside.
3. Using a vegetable peeler, peel the zest off the orange. Cut orange into quarters; slice off tough stem ends of each quarter. Remove any seeds. Add half of the zest and all the orange quarters to processor; process to a smooth paste. Scrape the sides of the bowl. Add eggs, sugar substitute, baking powder, and ground almonds; process until blended.
4. Pour batter into prepared ramekins, filling almost to the top. Bake on top rack of the oven 30 minutes, until firm to the touch. Transfer to wire racks to cool.
5. Cut pomegranates in quarters. Bend quarters in half backwards to release seeds.
6. Top individual cakes with a dollop of the yogurt; garnish with seeds.
Serves 4
Nutritional Information: 163 calories; 11 total fat (1 g sat); 112 mg cholesterol; 10 g carbohydrate; 7 g protein; 2 g fiber; 108 mg sodium
WINTER CRISP
~Shared by Treva, NC
Only one tablespoon of margarine is used to make the crumb topping of this tart and tangy fruit dessert that is cholesterol free and low in sodium.
Filling:
1/2 Cup sugar
3 Tbsp all-purpose flour
1 tsp lemon peel, grated
3/4 tsp lemon juice
5 Cups apples, unpeeled, sliced
1 Cup cranberries
Topping:
2/3 Cup rolled oats
1/3 Cup brown sugar, packed
1/4 Cup whole wheat flour
2 tsp ground cinnamon
1 Tbsp soft margarine, melted
To prepare filling, in a medium bowl combine sugar, flour, and lemon peel; mix well. Add lemon juice, apples, and cranberries; stir to mix. Spoon into a 6-cup baking dish.
To prepare topping, in a small bowl, combine oats, brown sugar, flour, and cinnamon. Add melted margarine; stir to mix.
Sprinkle topping over filling. Bake in a 375º F oven for approximately 40-50 minutes or until filling is bubbly and top is brown. Serve warm or at room temperature.
Variation:
Summer Crisp: Prepare as directed, substituting 4 cups fresh or unsweetened frozen (thawed) peaches and 3 cups fresh or unsweetened frozen (unthawed) blueberries for apples and cranberries. If frozen, thaw peaches completely (do not drain). Do not thaw blueberries before mixing or they will be crushed.
Yield: 6 servings--Serving Size: 1 & 3/4-inch by 2-inch piece
Each serving provides: Calories: 284; Total fat: 6 g; Saturated fat: 1 g; Cholesterol: 0 mg; Sodium: 56 mg
RUSTIC TOMATO LENTIL SOUP
~Shared by Treva, NC
Cooked lentils are high in calcium, potassium, zinc, and iron.
As much garlic as you can stand, minced
1 medium onion, diced
3 medium carrots, diced
2 tbsp olive oil
2 stalks celery, chopped
6 cups vegetable stock
1 28-oz can diced tomatoes, including juice or 5-8 diced fresh tomatoes + 1/4 cup water
2 cups cooked or canned lentils
pepper (to taste)
cayenne pepper (to taste)
1 cup dry pasta (any short kind)
In a large soup pot, sauté garlic, onions, and carrots in oil on medium-high heat until the onions are translucent. Add the celery, stock, tomatoes, lentils, pepper, and cayenne and bring to a boil. Reduce heat to low and simmer for 20 minutes or until carrots are tender. Add pasta and simmer to 10 more minutes before serving.
Makes 4 servings.
Calories: 242.1; Fat: 7.8 g; Carbohydrates: 36.7g; Protein: 8.4g
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GREEK COUSCOUS CAKES
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1-1/2 cups vegetable stock or chicken stock
- 1 cup couscous
- 1/2 cup minced red bell pepper
- 1/3 cup minced green onion
- 1/3 cup minced red onion
- 1/4 cup minced black olive
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1-1/2 ounce light feta cheese, crumbled
- 2 large egg whites
- 1 large egg
- 2 tablespoons fresh lemon juice
Sauce Ingredients:
- 1/2 cup low-fat sour cream
- 2 teaspoons chopped fresh dill
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon minced garlic
DIRECTIONS
Preheat oven to 425 degrees F. Spray baking sheet with vegetable spray.
In a saucepan over high heat, bring stock to a boil. Add couscous; remove from heat. Let stand, covered, for 5 minutes or until liquid is absorbed and grain is tender. Fluff with a fork; set aside to cool.
In a bowl combine cooled couscous, red peppers, green onions, red onions, black olives, garlic, oregano, feta cheese, egg whites, whole egg and lemon juice. Form each 1/3 cup mixture into a flat patty, squeezing together in your hands. Place patties on prepared baking sheet. Bake in preheated oven, turning at halfway point, for 20 minutes or until golden.
Sauce: In a bowl combine sour cream, dill, lemon juice and garlic. Serve warm patties with sauce.
Nutritional Information Per Serving (1/6 of recipe): Calories: 192, Carbohydrate: 30 g, Fiber: 2 g, Protein: 9 g, Fat: 4 g, Sodium: 98 mg, Cholesterol: 39 mg Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Medium Fat Meat, 1/2 Fat
Source: "America's Everyday Diabetes Cookbook"
VEGETABLE STIR-FRY
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 teaspoons sesame oil
- 1 teaspoon fresh ginger, minced
- 1 Tablespoon garlic, minced
- 2 medium carrots, cut into matchsticks
- 1/4 pound white mushrooms, quartered
- 2 teaspoons hot bean paste
- 2 teaspoons water
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 3/4 cup zucchini, sliced
- 2 green onions, chopped
DIRECTIONS
In a large pan or wok, heat oil over medium-high heat. Add the ginger and garlic and stir for 30 seconds. Add the carrots and mushrooms and stir for 2 minutes. Combine the bean paste and water until it is smooth and add it to the pan.
Add the remaining ingredients and stir continuously for about 2-3 minutes, or until all the vegetables are tender.
Nutritional Information Per Serving (about 1 cup): Calories: 89, Fat: 3 g, Cholesterol: 0 mg, Sodium: 31 mg, Carbohydrate: 16 g, Dietary Fiber: 4 g, Sugars: 5 g, Protein: 3 g Diabetic Exchanges: 2 Vegetable, 1/2 Fat
Source: "Cooking with The Diabetic Chef"
ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3 medium zucchini, halved lengthwise and sliced 1/4-inch thick (about 1 pound)
- 1-1/2 cups sliced mushroom
- 1 medium-large yellow onion, sliced and separated into rings
- 2 to 3 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon dried Italian seasoning
DIRECTIONS
Preheat oven to 450 degrees F.
Place all of the ingredients in a large bowl and toss to mix well.
Coat an 11x13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.
Bake for 15 minutes. Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned. Serve hot.
Nutritional Information Per Serving (per 3/4 cup serving): Calories: 53, Carbohydrate: 7 g, Cholesterol: 0 mg, Fat: 2.5 g, Saturated Fat: 0.4 g, Fiber: 2.3 g, Protein: 2.4 g, Sodium: 150 mg, Calcium: 24 mg
Source: "The Complete Diabetes Prevention Plan"
TERIYAKI GLAZED TUNA
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 (4 ounces) portions tuna steak, 1-inch thick
Marinade Ingredients:
- 1/4 cup lite soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons sesame oil
- 2 tablespoons orange juice
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon brown sugar
DIRECTIONS
In a medium bowl or in a zippered plastic bag, combine all marinade ingredients.
Add the tuna steaks and turn to coat with marinade. Cover and put in the refrigerator. Marinate the tuna for 2 hours.
Remove the tuna from the marinade. Discard marinade. Preheat an oven broiler or grill. Place the tuna steaks on a broiler pan or prepare a grill rack by spraying it with nonstick spray.
Broil or grill the tuna 4-6 inches from the heat source, turning once for a total cooking time of 7-8 minutes. (Cook a bit longer if you want well-done tuna).
Nutritional Information Per Serving (About 4 ounces):
Calories: 168, Fat: 6 g, Cholesterol: 42 mg, Sodium: 194 mg,
Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 26 g
Diabetic Exchanges: 4 Very Lean Meat, 1/2 Fat
Source: "The Diabetes Food and Nutrition Bible"
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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OMELET IN A MUG
~Shared by Pat, Minden, NV
2 eggs, lightly beaten
2 to 3 tablespoons shredded cheddar cheese
2 tablespoons diced fully cooked ham (could use bacon)
1 tablespoon diced green pepper
Salt and pepper to taste
In a microwave-safe mug coated with cooking spray; combine all ingredients. Microwave, uncovered, on high for 30-40 seconds; stir. Cook 30-60 seconds longer or until eggs are completely set.
Yield: 1 serving.
Nutrition facts: 1 serving equals 223 calories, 15 g fat (7 g saturated fat) 447 mg cholesterol, 449 mg sodium, 2 g carbohydrate, trace fiber, 19 g protein.
Source: The Taste of Home Cookbook
ALMOND-STUFFED PEARS
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 2 small ripe pears
- 2 tablespoons slivered almonds
- 2 teaspoons almond extract
- Garnish: Mint leaves (optional)
DIRECTIONS
Slice pears in half and remove core. Cut a thin slice from the rounded side of the pear so that it will sit flat.
Toast slivered almonds in a toaster oven until slightly golden, about 30 seconds.
Place pear halves on 2 small dessert plates and sprinkle almond extract in the cored center of each half.
Spoon slivered almonds in the cored center and place sprig of mint on the side.
Nutritional Information Per Serving (1/2 of recipe): Calories: 141, Fat: 5 g, Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrate: 23 g, Dietary Fiber: 4 g, Sugars: 18 g, Protein: 2 g
Diabetic Exchanges: 1-1/2 Fruit, 1 Fat
Source: "Mix 'n Match Meals in Minutes for People with Diabetes"
ASPARAGUS WITH MUSTARD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
For 1:
6-8 asparagus spears
2 tbs. sour cream
1/2 tsp. Dijon mustard
For 2:
12-16 asparagus spears
1/4 cup sour cream
1 tsp. Dijon mustard
Snap tough ends off asparagus. Steam or boil in a small amount of water for 10 minutes, or until just tender. Combine sour cream with mustard and spoon over asparagus.
INDIAN CHICKEN THIGHS
~Submitted by Maggie, TX
Serves 2
2 boneless skinless chicken thighs
3 Tbsp water
dash of dry mustard
1/3 cup plain yogurt
1 1/4 Tbsp lemon juice
1/2 tsp salt
1/2 tsp paprika
1/4 tsp curry powder
dash of ginger
dash of cumin
dash of cayenne pepper, or to taste
dash of pepper
1/2 clove garlic, pressed
Place chicken in a large zip-lock plastic bag. In a large bowl, mix together water and mustard until smooth, then add remaining ingredients to make marinade. Pour marinade over chicken in bad and seal. Turn bag until well coated and refrigerate overnight. Pre-heat oven to 375 degrees. Remove chicken from marinade, discarding marinade. Place chicken in an 8 x 8 inch baking dish and bake, uncovered, for 45 minutes, or until fully cooked.
Nutrition per serving:
115 Calories, 4g Fat, 15g Protein, 4g Carbs, trace Dietary Fiber, 62mg Cholesterol, 613mg Sodium
Exchanges: 2 lean meat, 1/2 fat
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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BESTEST BLUE CHEESE DRESSING
2 1/2 ounces blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
Salt and freshly ground black pepper
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper. Refrigerate until use.
EASY MAC & CHEESE
1 lb. box macaroni, cooked and drained
16 oz. carton sour cream
12 oz. carton small curd cottage cheese
16 - 24 oz. grated cheddar
Mix all of the above and cook at 350 degrees in a 9x13 pan until lightly brown and bubbly. Best when served right out of the oven.
NEVER FAIL DIVINITY CANDY
2 c. sugar
1/2 c. water
Pinch of salt
1 pt. marshmallow cream
1/2 cup nuts, if desired
Bring first three (3) ingredients to a rolling boil. Boil 2 minutes. Pour hot syrup all at once over marshmallow cream. Stir until it loses glaze. Add nuts. Drop on wax paper.
MOZZARELLA'S POTATO SOUP
1 lb. Velveeta Cheese
4 strips bacon
Chicken Broth
3 scallions - chopped with greens
4 small potatoes
The above measurements are approximate. Peel and quarter the potatoes. Boil until tender. Drain and chop smaller. Set aside. Chop the bacon into small pieces and fry until ALMOST done. Set aside. Take the cheese, the broth, and the bacon and melt it down - using enough broth to make it as "soupy" as you like. When hot enough, add the scallions and potatoes. Season to taste.
EASY CHICKEN CARBONARA
Ingredients
2 packages Uncle Bens Garlic & Butter Rice
10 oz. bacon, 1 inch sliced
1 lb. chicken breast boneless, skinless, sliced
1 tsp. garlic minced
1 cup heavy cream
1 cup frozen petite peas thawed, drained
2 oz. Parmesan cheese shaved
3 green onions thinly sliced
Instructions
1. Cook rice to package directions.
2. Cook bacon until crisp; drain off all but 2 tbsp. of drippings. Season chicken with salt and pepper as desired. Add chicken, saute until seared on all sides.
3. Add garlic and cream; simmer until it begins to thicken. Add peas, continue to cook until peas are heated through. Stir in enough cheese to thicken to sauce consistency.
4. Serve over rice; garnish with onion; top with cheese, if desired.
BOW TIE PASTA WITH ASPARAGUS AND SHRIMP SAUCE
Serving: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 pound asparagus
5 tablespoons olive oil
2 cloves garlic, minced
1/2 pound small shrimp, peeled, deveined and cut in half or medium shrimp, cut into bite-size pieces
Salt and hot red pepper flakes, to taste
1 pound bow-tie pasta (farfalle)
10 leaves fresh basil, chiffonade
2 tablespoons Italian flat leaf parsley, chopped
2 tablespoons grated Parmigiano-Reggiano cheese
1. Cut bottoms off asparagus. With potato peeler, pare outer tough skin, cut stalks into 1-inch pieces and steam.
2. In a pan, heat the olive oil, saute the garlic until golden, add the shrimp, and saute for 3 minutes. Add the asparagus, then salt and pepper to taste.
3. Boil the pasta. When done, drain and reserve 1/2 cup water.
4. Add the drained pasta to the asparagus-shrimp sauce, then add the reserved water, basil and parsley. Stir over a flame for a few minutes, remove and add cheese, stir, and serve immediately.
Serves 4.
Based on individual serving.
Calories: 440
Total Fat: 14 g
Carbohydrates: 59 g
Protein: 21 g
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
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Contact him using this special link: Dilly Core.
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