Good afternoon and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I am late in getting this out to you today. My web site host scheduled maintenance which prevented me from getting a newsletter out sooner.
I will announce a new Monthly Theme topic on Sunday, December 2nd. This Friday
(hint: the day after tomorrow) is the deadline for getting in your recipes for the current
Monthly Theme topic of Winter Favorites. The response to this one has not been at all what I
expected, as there are so many recipes that my family requests during cooler weather. I'll share many of them with you,
as well as those shared by a few readers, in the issue which will be posted on Sunday, December 9th. In case you'd
still like to share one or a few before the deadline, please visit the Monthly Theme-Recipe Submission section of today's issue to read all about it and for the email link to use in sending in your theme and regular recipe submissions.
I've gathered some recipes shared by your fellow readers that are quite good. With that and the funnies and thought-provoking materials, I think you'll be glad you dropped by. Here are the nice folks who shared today:
Treva, Knoxville, TN
Mary H., Montreal, Canada
Marilyn, Canton, OH
Jim, WA State
Pam H., OH
Larry Holmes, Toronto, Canada
Chris M., NM
Pat, Minden, NV
Johnny, LA
Linda H., Rosharon, TX
Leasa, IA
Larry Holmes, Toronto, Canada
Jean, Syracuse, NY
Mary S., Nashville, TN
Luanne, FL
Marty B., Tell City, IN
Beverley, Montreal, Canada
Barbara, Chula Vista, CA
We'll see you here again on Sunday, God willing.
Looking for a particular recipe, ingredient or submitter?
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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
Compromise?
Shared by Treva, Knoxville, TN
"They say it is better to be poor and happy
than rich and miserable, but how about a compromise
like moderately rich and just moody?"
~ Princess Diana
Ramblings
A Puppy's Christmas
Shared by Mary H., Montreal, Canada
It's the day before Christmas
And all through the house
The puppies are squeaking
An old rubber mouse.
The wreath which had merrily
Hung on the door
Is scattered in pieces
All over the floor.
The stockings that hung
In a neat little row
Now boast a hole in
Each one of the toes.
The tree was subjected
To bright-eyed whims,
And now, although splendid,
It's missing some limbs.
I catch them and hold them.
"Be good," I insist.
They lick me, then run off
To see what they've missed.
And now as I watch them
The thought comes to me,
That theirs is the spirit
That Christmas should be.
Should children and puppies
Yet show us the way,
And teach us the joy
That should come with this day?
Could they bring the message
That's written above,
And tell us that, most of all
Christmas is love.
~ Author unknown
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?
HELPFUL SOUP MAKING TIPS
Shared by Marilyn, Canton, OH
* Soups and stews should only simmer (NEVER BOIL) when cooking.
* Refrigerate cooked stews and soups overnight before serving. The fat will rise to the top and you can skim it off before heating and serving.
* In a hurry to skim the fat from the soup? An ice cube floated in the soup will help to congeal the fat and make it easier to remove.
* A leaf of lettuce dropped in a pot of soup absorb the grease from the top.
* Freeze the liquids from canned mushrooms or vegetables; use it in soups or stews later.
* To remove excessive salt from soup, drop in a sliced raw potato.
* Another way to thicken your soup, take some of the cooked vegetables out of the soup and puree in the blender. Then return to the original soup mixture.
Click if you have a submission for the Did You Know?
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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
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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
16th Laura B. in Jonesville, Louisiana
16th Carole L. in Binghamton, New York
17th Don G. in Georgia
17th Mary in Nashville, Tennessee
19th Anna F. in Dickinson, North Dakota
19th Amber T. in Drumright, Oklahoma
20th Helen J. in North Fort Myers, Florida
20th Virginia M. in Lagos
20th Brenda S. in The Chaco, Paraguay
21st Jaye P. in Fairbanks, Alaska
23rd Mechelle D. in Tampa, Florida
25th Carol A. in Northern California
26th Marge in South Dakota
26th Olga R. in Williamstown, New Jersey
27th Linda C. in Ardmore, Oklahoma
28th Stoney S. in Mount Hope, Virginia
29th Linda in Huber Heights, Ohio
30th Bill R. in Madison, Wisconsin
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
Shopping Trip
Shared by Jim, WA State
A woman was in town on a shopping trip. She began her day finding the most perfect shoes in the first shop and a beautiful dress on sale in the second. In the third everything had just been reduced to a fiver when her mobile phone rang. It was a female doctor notifying her that her husband had just been in a terrible accident and was in critical condition and in the ICU. The woman told the doctor to inform her husband where she was and that she'd be there as soon as possible. As she hung up she realized she was leaving what was shaping up to be her best day ever in the shops. She decided to get in a couple more shops before heading to the hospital. She ended up shopping the rest of the morning, finishing her trip with a cup of coffee and a beautiful coffee cake slice complimentary from the last shop. She was jubilant. Then she remembered her husband. Feeling guilty, she dashed to the hospital. She saw the doctor in the corridor and asked about her husband's condition. The lady doctor glared at her and shouted, 'You went ahead and finished your shopping trip didn't you! I hope you're proud of yourself! While you were out for the past four hours enjoying yourself in town, your husband has been languishing in the Intensive Care Unit!
It's just as well you went ahead and finished, because it will be more than likely the last shopping trip you ever take! For the rest of his life he will require round the clock care. And you'll now be his care giver!'
The woman was feeling so guilty she broke down and sobbed.
The female doctor then chuckled and said, 'I'm just pulling your leg. He's dead. What'd you buy?'
Santa's Watching!
Shared by Pam H., OH
SANTA knows whether we've been BAD or GOOD. So, to avoid his BAD list, here's his recommended Top 10 List of Innovative Holiday Disses to use the next time you encounter an annoying nit wit...
10. A couple of shingles short of a full roof.
9. A few pieces short of a holiday pie.
8. A few too many lights out in his Christmas tree.
7. All wax...and no wick.
6. Bright as Alaska in December.
5. His chimney's clogged.
4. He got his brains as a stocking filler.
3. Not the brightest bulb on the Christmas tree.
2. A few presents short of a full sleigh.
and last but not least...
1. Batteries not included.
Drinking
Shared by Larry Holmes, Toronto, Canada
I just read an article on the dangers of drinking....
Scared the s%#t out of me.
So that's it!
After today, no more reading.
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!
NEW MEXICO
QUICK SOUTHWEST SHRIMP WITH CHILE LIME SALSA
~Submitted by Chris M., NM
1 pound uncooked shrimp, peeled, de-veined, tails intact
Olive Oil No-Stick Cooking Spray
Juice of 2 limes, divided – that’s one of those little plastic thingies with real lime juice!
1 teaspoon chili powder
Salt and pepper to taste
1 cup red onion, finely chopped – I mixed with sweet onion
1 - 2 jalapeño peppers, seeded and finely chopped – had none, so used 1 small can, drained, Hatch, NM green
chilies
1 large tomato, seeded and finely chopped – I used 1 can petite diced tomatoes
1/4 cup fresh cilantro, finely chopped
Hot, cooked pasta or white rice as an accompaniment – I made white rice
Place shrimp in a medium mixing bowl.
Spray shrimp lightly with 100% extra virgin olive oil no-stick cooking spray.
Add half the lime juice; sprinkle with chili powder and salt and pepper to taste; toss to coat. Set aside.
Place a large sauté pan, generously sprayed with 100% extra virgin olive oil, over medium-high heat.
Sauté onion and jalapeño peppers for about 2 minutes.
Add shrimp; sauté for 2 minutes or until just opaque in center.
Stir in tomato, cilantro and remaining lime juice. Cook for 1 minute more. Season to taste with additional salt and pepper. Serve immediately over cooked pasta or white rice. *I serve with steamed white rice.
Click if you have a submission for the Regional Recipes
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Recipe Favorites
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Search A to Z Recipes Site and Newsletters:
My dear husband will not eat cranberries but I found this recipe, made it this Thanksgiving, got him to try it and it was a BIG hit... he loved it.
1 (6-ounce) package cranberry Jell-O
1-3/4 cups boiling water
1 (16-ounce) can whole-cranberry sauce
1 (20-ounce) can crushed pineapple, including juice
1 cup sour cream
Whipped cream (optional)
In a large bowl, dissolve the Jell-O in the hot water. Add the cranberry sauce and stir until it dissolves, Add the pineapple. Pour half of the mixture into a 2-quart bowl or mold and chill until firm. When the mixture is firm, spread with the sour cream and gently pour the remaining mixture over the top. Return to the refrigerator and chill until it is completely firm. Top with whipped cream and serve.
5 pounds boneless beef rump -- whole piece
4 garlic cloves -- slivered
salt and pepper
1 cup cider vinegar
2 tablespoons peanut oil
2 cups black coffee
2 cups hot water
1/4 cup flour -- blended with 4 tbsp-- butter
Pierce gashes into the meat on all sides and insert slivers of garlic. Tie meat, if necessary, into a firm round shape. Rub meat with salt and pepper. Place the roast into a deep bowl just large enough to hold it. Pour over the vinegar and allow to stand 24 hours, turning several times. Remove meat and pat dry before cooking. Heat oil in an iron pot. Brown the meat well on all sides over high heat. Add the hot water and coffee. Cover the pot and cook, barely simmering for 4 to 6 hours, or until the meat is very tender. When done, remove the meat to a heated platter. Skim oil from remaining juices and thicken them with flour-and-butter mixture. Cook, stirring until gravy is smooth and the desired consistency. This makes a substantial meal, and works very well with venison substituting for beef.
Source: the January/February/92 edition of the Louisiana Conservationist.
TUNA TATERS
~Submitted by Linda H., Rosharon, TX
2-3 lbs Mashed potatoes
2-7 oz cans water packed tuna
Cream or milk to make the mashed potatoes smooth (can use broth)
1 – 1 1/2 c. Mayo
1 ½ c. Swiss cheese
1 bunch of chives or green onions, chopped
Chopped parsley, optional
Boil the potatoes until fork tender, Beat with the milk and 1 c of mayo until smooth. Stir in the tuna and 1 c. of the cheese. Place in greased oven casserole dish. Mix ½ c cheese and ½ c. Mayo. Spread on top of casserole and heat at 350 degrees until topping is browned and puffy and potatoes are heated through. Can stir in peas before baking.
TEXAS LONG LOAF
~Submitted by Leasa, IA
1/2 lb hamburger
1 med onion, chpd
1 clove garlic, minced (used the jar)
1 - 15 oz can pinto beans, drained
1/2 t ground cumin
1 loaf French bread
1 1/2 C shredded cheddar (I use sharp)
1 C Pace Picante sauce (your choice of hotness)
1/2 t salt
Brown meat with onion and garlic. Drain. Add beans, picante sauce and salt. Bring to boil, reduce heat and simmer 5 mins. Cut bread in half lengthwise and remove insides, leaving crust.
Place bread on cookie sheet and broil until toasty brown. Spoon meat mixture in hollow bread halves, top with cheese. Broil until cheese is melted and slightly browned.
Source: Greatest Hits of Siouxland Cooking
CRÈME DE MENTHE TRUFFLES
~Submitted by Treva, Knoxville, TN
These elegant truffles make a special gift. The creamy chocolate mint center melts in your mouth.
Preparation time: 1 hour
Yield: 48 truffles
1/3 cup LAND O LAKES™ Heavy Whipping Cream
1/4 cup LAND O LAKES® Butter
1 (10-ounce) package (2 cups) crème de menthe baking chips*
1 (12-ounce) package vanilla-flavored candy coating
2 drops green food color Powdered sugar or cocoa
1/4 cup real semi-sweet chocolate chips, melted
Combine whipping cream and butter in 2-quart saucepan. Cook over medium-low heat until butter is melted (4 to 5 minutes). Add crème de menthe baking chips. Continue cooking, stirring constantly, until chips are melted and mixture is smooth (2 to 3 minutes). Cover; refrigerate at least 2 hours or freeze 1 hour until firm.
Dust hands with powdered sugar or cocoa. Working quickly, shape mixture into 1-inch balls. (Truffle mixture will be soft; repeat dusting hands to make shaping easier, if necessary.) Place balls onto waxed paper-lined baking sheet; refrigerate at least 2 hours.
Meanwhile, melt candy coating in deep 1-quart saucepan over low heat; stir until smooth (8 to 10 minutes). Stir in food color until well mixed. Remove from heat; cool 10 minutes.
Remove truffles from refrigerator. Place 1 truffle in candy coating mixture. Use small spoon to coat truffle; immediately remove and place onto waxed paper. Repeat with remaining truffles. (Work quickly so truffles do not melt.) Refrigerate until coating is set (10 minutes).
Drizzle each truffle with melted chocolate. Refrigerate until set (10 minutes). Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.
*Substitute 60 crème de menthe candy thins.
Recipe Tip High quality candy coating disks are available at specialty cake and candy decorating stores and online.
Recipe Tip: Do not overheat candy coating or it may scorch.
Recipe Tip: Use remaining melted candy coating to dip pretzels or chocolate wafers.
Recipe Tip: Spiral candy forks can be used for dipping instead of a small spoon. They are available at cake and candy decorating stores.
1/4 cup water
1/4 cup dry red wine
1/2 cup sugar
1 pound rhubarb, cut into 1-inch slices
1 pint strawberries, halved
2 sprigs lemon thymes or French thyme with addition of a squeeze of lemon (do not use dried thyme)
Place water, wine, sugar, and rhubarb in a medium saucepan. Bring to a boil and simmer, partially covered, about 10 minutes, or until rhubarb is tender. Remove from hat and stir in strawberries and thyme. Allow to cool and discard thyme. Serve at room temperature or chilled as an accompaniment to a savory roast or as an after-dinner sweet, garnished with a dollop of Creme Fraiche.
Serve 6
APPLE CRISP
~Submitted by Mary H., Montreal, Canada
3 medium-sized apples
3/4 cup brown sugar
1/2 cup flour
3/4 cup quick-cooking oatmeal
1/2 cup butter or margarine
Set oven at 350 degrees F. Lightly grease an 8-inch round pan. Peel and core apples; slice thinly, place in pan. In a large bowl, mix oats, sugar and flour. Mix butter or margarine in with your fingers. Mixture will be crumbly. Sprinkle mixture on apples. Bake about 35 minutes. Six servings.
Tip: Put your hand in a plastic sandwich bag before dipping it in the butter or margarine to grease the pan. Then grease the pan with the plastic bag. This avoids sticky hands!
CROCK POT OR OVEN MEATLOAF
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 lbs. lean ground beef
2 eggs
2/3 c. Quaker Oats
1 pkg. dry onion soup mix
1/2 c. catsup or barbecue sauce
Reserve 2 tablespoons catsup. Combine beef, eggs, oats, soup mix and remaining catsup. Shape into a round loaf for crock pot or oblong for oven. Put into crock pot. Top with remaining catsup. Cover and cook on low 8 to 10 hours or on high 4 to 6 hours or 350 degree oven for about 1 hour and 15 minutes. Cover with foil if browning too fast. This slices very well for sandwiches the next day.
ITALIAN-STYLE MEAT SAUCE
~Submitted by Johnny, LA
1 1/2 pounds ground chuck or ground round
1 1/2 cups chopped onion
2 cloves garlic, minced
1 large can (28 ounces) tomatoes, broken up
2 cans (6 ounces each) tomato paste
2 ribs celery, chopped
2 teaspoons salt
2 teaspoons dried leaf oregano, crumbled
1 teaspoon dried leaf basil, crumbled
1 small bay leaf
Brown ground beef in a large skillet; drain off excess fat. Place ground beef and remaining ingredients in slow cooker. Cover and cook on LOW for 8 to 10 hours.
Serves 8 to 10.
Serve this sauce with spaghetti or other pasta, and pass the Parmesan!
HEARTY OATMEAL
~Submitted by Treva, Knoxville, TN
What a great day-starter! Top with fresh fruit for a warm breakfast.
1/2 cup quick oats
1 tbsp. wheat bran
1 cup milk
2 tsp. cinnamon
2 tsp. brown sugar
1/4 cup raisins
2 tbsp. vanilla yogurt
1. Prepare oatmeal according to package directions, using the milk in place of water.
2. Include the wheat bran with the oatmeal when preparing cereal.
3. For children under age two, use whole milk.
4. For the rest of the family , use skim milk.
5. After cooking the oatmeal, sprinkle with cinnamon and sugar.
6. Add raisins, and top with vanilla yogurt.
Serves 6.
OLIVE GARDEN'S BREAD STICKS
~Submitted by a former reader
1 loaf unfrozen bread (thaw in a bowl at room temperature)
Pam non-stick spray
garlic powder
dry oregano
When dough is soft enough to knead, spray your hands with the Pam., and knead dough just enough to shape into cigar-shaped pieces 8-10. Place the bread sticks 3" apart on a cookie sheet sprayed with the
Pam. Let rise in warm place until bread sticks have doubled in size-about 1 1/2 hours- then holding the
Pam. about 8" away lightly spray the top of each stick. Dust with garlic powder and oregano. Bake at 375, for 20-25 min. Or until golden brown.
CRANBERRY SALAD
~Submitted by Marilyn, Canton, OH
2 (12 ounce) packages fresh cranberries
1 cup white sugar
1 (20 ounce) can crushed pineapple, drained
1 cup chopped pecans
1 pint heavy whipping cream
7 ounces miniature marshmallows
Coarsely chop the cranberries in a food processor; put in a large, non-metal bowl and mix in the sugar. Cover and refrigerate for 12 hours.
Whip the cream until stiff. Add the pineapple and nuts to the cranberries, mix well. Fold in whipped cream and marshmallows; refrigerate until ready to serve.
DARK CHOCOLATE PAVÉ WITH RASPBERRY SAUCE
~Submitted by Mary S., Nashville, TN
PAVÉ
2 cups milk
6 ounces bittersweet chocolate
1 cup sugar
1/2 cup butter
1 cup cocoa
1 teaspoon orange flavoring
OR
2 drops orange oil
2 teaspoons unflavored gelatin
1 cup heavy whipping cream
RASPBERRY SAUCE
3 10-ounce packages frozen raspberries in syrup -- thawed
Juice of 1/2 orange
1/2 cup sugar -- or to taste
1 1/2 tablespoons cornstarch
Pavé: Prepare 8 1/2" × 4 1/2" loaf pan by lining bottom and long sides with a double layer of wax paper which extends over each edge of pan. Set aside.
In a small heavy saucepan over medium-low heat, bring the milk to simmering. Add the bittersweet chocolate and stir occasionally until chocolate is melted, and mixture is smooth. Add sugar, butter and cocoa, and stir until completely dissolved. Do not allow this mixture to boil. When mixture is smooth, add orange flavoring and set aside to cool. In a small heatproof cup, sprinkle the gelatin over 3 tablespoons of cold water and allow mixture to soften for 2-3 minutes. Microwave on high for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Blend into chocolate mixture and set aside.
Beat the heavy cream in a chilled bowl with chilled beaters until nearly stiff and peaks hold their shape. Cool chocolate mixture to room temperature and fold in whipped cream. Pour into loaf pan and freeze 6 hours or overnight.
Raspberry Sauce: Process undrained berries and orange juice in processor or blender until smooth. Strain. In a small saucepan, blend sugar, cornstarch and strained berries. Place over medium heat and bring to a simmer, stirring frequently. Reduce heat and continue stirring until sauce thickens. Remove from heat and allow to cool. Makes about 3 cups.
TO SERVE: Remove from freezer approximately 20 minutes before serving time. Place 2-3 tablespoons raspberry sauce on each dessert plate. Slice with a clean knife dipped in warm water and place a slice on each plate. Garnish with thin slices of orange zest, and partially frozen whole frozen raspberries. Pass any extra raspberry sauce around the table. Serves (16) 1/2" Slices
This memorable combination of dark chocolate, orange and raspberry is perfect for the fanciest of dinner parties. It's also easy to prepare and can be made ahead.
CZECH MUSHROOM-POTATO CASSEROLE
~Submitted by Luanne, FL
Ingredients
3 medium or 2 large potatoes, peeled (about 1 pound)
1 pound fresh morel mushrooms or other fresh mushrooms
1/4 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
1 beaten egg
1/2 cup milk
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup soft bread crumbs (1 slice)
1 tablespoon butter or margarine, melted
Directions
Cook potatoes in boiling salted water for 20 to 25 minutes or until tender; drain and slice.
Slice mushrooms and onions and cook in a skillet with the garlic and 2 tbs of butter for 10 minutes or until liquid is almost evaporated.
In buttered 8x8x2-inch baking dish, layer half of the potatoes and half of the mushroom mixture. Repeat layers. Using a fork or wire whisk, combine egg, milk, flour, salt, and pepper; pour over vegetables in the baking dish.
Combine bread crumbs and melted butter. Sprinkle over casserole.
Bake in a 350 degree oven for 30 minutes or until set.
Makes 6 side-dish servings.
CHALUPA DINNER BOWL
(Crock Pot recipe)
~Submitted by Treva, Knoxville, TN
Prep: 30 min.
Cook: 11 hrs.
Bake: 5 min.
This pork-and-bean mixture is versatile. Serve it spooned over cornbread or rolled up burrito style in flour tortillas. Make hearty nachos, quesadillas, or tacos too. It can even be used as a meaty addition to huevos rancheros (fried corn tortillas topped with fried eggs and salsa).
1 pound dried pinto beans
1 (3 & 1/2-pound) bone-in pork loin roast
2 (4-ounce) cans chopped green chilies
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (32-ounce) box chicken broth
1 (10-ounce) can diced tomatoes and green chilies with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded
Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado
Rinse and sort beans according to package directions.
Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.
Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chilies. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.
Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon.
Serve with desired toppings.
Makes 8 servings.
SEAFOOD PASTA SALAD
~Submitted by Marty B., Tell City, IN
1 lb. vegetable rotini pasta, cooked, drained and rinsed
1 10 oz package frozen broccoli, thawed and drained
1 8 oz. package Crab Delights
Combine pasta with remaining ingredients. Toss and chill. Serve with Italian or Ranch dressing.
OVEN FRIED PECAN CHICKEN
~Submitted by Beverley, Montreal, Canada
4 boneless chicken breast halves without skin
salt and pepper
3 tablespoons mayonnaise
3 tablespoons Creole mustard or a spicy brown mustard
2/3 cup panko bread crumbs or fine soft bread crumbs
2/3 cup pecans
1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes
1 to 2 tablespoons melted butter, or butter-flavored spray
Wash chicken breasts; pat dry. Put between sheets of plastic wrap and pound lightly to an even thickness. Sprinkle with salt and pepper.
Combine mayonnaise and mustard in a bowl.
In a food processor or blender, process the bread crumbs, pecans, and parsley until fine. Coat chicken generously with the mayonnaise mustard mixture then coat with crumbs.
Place in a greased baking dish and drizzle or spray a small amount of melted butter over each chicken breast.
Bake at 375° for 20 minutes; turn and bake for 10 to 15 minutes longer, or until browned and chicken is cooked through.
Don't even try to find this one on the menu at Applebee's, because it isn't there; though it's the most popular soup served each day at this huge restaurant chain. This is a big-time soup clone to help get you through the cold winter months. And its a cinch to make. Just be sure you have some oven-safe soup bowls for this one, since we'll have to broil it a bit before serving. Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we'll use in our clone.
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
CANDIED SWEET POTATOES WITH MAPLE SYRUP
~Submitted by Larry Holmes, Ontario, Canada
2 pounds sweet potatoes
1/4 cup unsalted butter
1/3 cup maple syrup
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
Peel sweet potatoes and cut in half. In saucepan, cover potatoes with water and bring to boil; reduce heat, and simmer for 10 to 15 minutes or until not quite cooked. Drain; cut into 2-cinch slices.
In wide saucepan, melt butter; stir in maple syrup, salt, cinnamon, nutmeg and allspice until well blended. Add sweet potatoes, turning to coat well; cook for about 10 minutes or until potatoes are glazed and cooked through. Serve immediately as is or mashed.
Makes 8 servings.
CREAMED SPINACH
~Submitted by Treva, Knoxville, TN
5 Tbsp. butter OR margarine - divided
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1 dash ground nutmeg
1 cup half and half cream
4 oz. cream cheese - low-fat okay
1 small onion - minced
2 (10 oz.) pkgs. frozen chopped spinach - thawed
1/4 cup water
1/4 cup grated Parmesan cheese
In a 2-quart saucepan over medium-low heat, melt 3 Tbsp. butter; stir in flour, salt, pepper and nutmeg; slowly whisk in cream; stir in cream cheese. Increase heat to medium; whisk mixture constantly until thick and smooth; remove from heat and set aside. In a skillet over medium-high heat, sauté onions in remaining 2 Tbsp. butter until transparent; stir spinach and water into pan. Reduce heat to medium-low; cover; simmer, stirring occasionally, for 8 minutes. Stir spinach mixture into creamy mixture; return to medium heat; heat, stirring often, until warmed throughout. Remove from heat; fold in Parmesan.
Serves: 6-8.
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Heart Healthy
HERBED RIB ROAST
~Submitted by Treva, Knoxville, TN
POINTS® Value: 6
Servings: 12
Preparation Time: 20 min
Cooking Time: 80 min
Level of Difficulty: Moderate
This roast will no longer hijack your weight-loss plan; instead, it's a lower-fat, healthier version that keeps you on track.
4 pound lean whole beef rib(s), trimmed of visible fat
1 & 1/2 tsp table salt
1/2 tsp black pepper
2 medium garlic clove(s), minced
1/4 cup Dijon mustard
2 Tbsp reduced-calorie mayonnaise
1 & 1/2 tsp horseradish sauce
1/4 cup parsley, chopped
2 Tbsp thyme, chopped
2 Tbsp dill, fresh, chopped
Heat oven to 375°F. Season roast with salt and pepper.
In small bowl combine garlic, mustard, mayonnaise and horseradish. In another small bowl combine parsley, thyme, dill and 1 tbsp mustard mixture.
Place meat rib-bone down in roasting pan. Coat top with remaining mustard mixture. Cook until instant-read thermometer stuck in center of meat registers 110°F, then coat with remaining mustard mixture and press herb mixture onto mustard.
Continue cooking until thermometer registers 140°F for medium. Cover loosely with foil; let stand 20 to 30 minutes then carve.
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Prep Time: 5 min
Total Time: 9 min
Makes: 6 servings
1 pkg. (10 oz.) frozen broccoli spears
2 pkg. (6 oz. each) OSCAR MAYER Deli Style Oven Roasted Turkey Breast
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
COOK broccoli as directed on package; drain. Separate broccoli into 6 portions; set aside. Stack 5 of the turkey slices, with slices slightly overlapping. Repeat with remaining turkey slices to make a total of 6 turkey stacks. Top each with a portion of broccoli; roll up.
PLACE roll-ups, seam sides down, in 12x8-inch microwavable dish. Cover with microwavable plastic wrap. Microwave on HIGH 2 minutes. Remove plastic wrap; sprinkle cheese evenly over roll-ups. Cover.
MICROWAVE 1 minute or until cheese begins to melt and roll-ups are heated through. Remove from microwave. Let stand, covered, 1 minute.
Nutrition (per serving)
Calories 120 Total fat 5g Saturated fat 3g Cholesterol 35mg Sodium 790mg Carbohydrate 5g Dietary fiber 1g Sugars 1g
Protein 15g Vitamin A 15%DV Vitamin C 50%DV Calcium 30%DV Iron 4%DV
Tip
Heat up this easy-to-make entree as a nice alternative to chilled lettuce wraps.
Cooking Know-How
For smaller microwaves, use a standard-size dinner plate. Alternate direction of roll-ups on plate (like spokes on a wheel). Microwave as directed.
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Diabetic Choices
ZUCCHINI AND CARROTS WITH FRESH HERBS
~Submitted by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 medium carrots, sliced
- 4 medium zucchinis, cut into julienne strips
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme
- 1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
DIRECTIONS
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
- 2-1/2 cups prepared bulgur wheat
- 3/4 cup seedless red grapes
- 1/2 cup chopped dried apricots
- 1/2 cup sliced scallions
- 1/4 cup plus 2 tablespoons sliced almonds or pine nuts
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
Dressing Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
DIRECTIONS
Combine the bulgur wheat, grapes, apricots, scallions, almonds or pine nuts, parsley, and mint and toss to mix well. Combine the dressing ingredients in a small bowl and stir to mix well. Add the dressing to the salad and toss to mix well. Cover the salad and chill for at least 1 hour before serving.
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1/2 cup fresh cranberries
1/4 cup all-purpose flour
2 tablespoons plus 2 teaspoons whole-wheat flour
1 tablespoon yellow cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg or 1/4 teaspoon vanilla extract
6 tablespoons nonfat milk
2 tablespoons pasteurized egg substitute, such as Egg Beaters
1 & 1/2 teaspoons walnut or canola oil
1. Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.
2. Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
3. Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
4. Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
5. Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.
Nutrition Information
Per serving: 189 calories; 4 g fat (0 g sat, 1 g mono); 1 mg cholesterol;
34 g carbohydrate; 6 g protein; 3 g fiber; 336 mg sodium; 185 mg potassium.
2 Carbohydrate Servings
Exchanges: 2 starch, 1 fat
SALSA VEGGIE SCRAMBLE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings
2 cups cholesterol-free egg product
1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese
1/2 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
BEAT egg product and cottage cheese in small bowl with wire whisk until well blended.
SPRAY medium nonstick skillet with cooking spray. Add green pepper and onion; cook on medium-high heat 2 to 4 minutes or until tender, stirring occasionally.
ADD egg product mixture and cheddar cheese. Reduce heat to medium. Cook 8 to 10 minutes or until set, stirring frequently. Serve topped with salsa.
Nutrition (per serving):
Calories 160 Total fat 3.5g Saturated fat 2.5g Cholesterol 15mg Sodium 700mg Carbohydrate 10g Dietary fiber 2g Sugars 5g Protein 20g
Vitamin A 20%DV Vitamin C 25%DV Calcium 15%DV Iron 15%DV
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Publisher's Choice
PECAN TASSIES
I thought this recipe sounded wonderful, the crust rich yet flaky, and a perfect ratio of filling to crust. I will be trying this one very soon.
For the pastry:
12 tbsp unsalted butter, melted
1/4 cup + 2 tbsp sugar
1 tsp pure vanilla extract
scant 1/4 tsp salt
1.5 cups all purpose flour
For the filling:
1 large egg white
3/4 cup packed light brown sugar
1 tbsp unsalted butter, melted
1 cup pecans (or cocoa nibs), chopped
1 tsp pure vanilla extract
generous pinch of salt
2 12-cup miniature muffin pans
Position a rack in the lower third of the oven and preheat to 400 degrees.
To make the pastry: combine the melted butter, sugar, vanilla, and salt in a medium bowl. Add the flour and mix until just incorporated.
Divide the dough in half and press each half into a flattened 4 inch square. Cut each square into 12 equal pieces and shape each piece into a ball. Place one ball in each muffin cup and press it evenly over the bottom and all the way up the sides of the cup, forming a neat rim. Set aside.
To make the filling: in a medium bowl, beat the egg white until foamy. Stir in the brown sugar, melted butter, pecans, vanilla, and salt. Divide the filling evenly among the tartlet shells, about 1 tsp each.
Bake the tassies for 10 minutes, then reduce the oven temperature to 250 degrees and bake for 20 minutes more, or until the pastry is well browned on the edges and underneath (lift one out with the point of a knife to check.) Let cool in the pans on a rack.
Makes 24 servings
Low-Fat
Prep: 25 min; Rise: 3 hr; Bake: 35 min
When sliced, this large, flour-dusted loaf reveals cheese-lined pockets. Any full-flavored, firm, aged cheese works well. It’s a perfect bread for a country-style dinner as well as toasted for breakfast.
3 1/2 to 3 3/4 cups bread flour
1 teaspoon sugar
1 pound regular or quick active dry yeast (2 1/4 tsp)
1 1/4 cups very warm water (120 to 130*)
2 tablespoons olive or vegetable oil
2 teaspoons dried rosemary or thyme leaves, if desired
1 teaspoon salt
1 cup diced Asiago Swiss cheese or other firm cheese
1/4 cup diced Asiago Swiss cheese or other firm cheese
1. Mix 1 1/2 cups of the flour, the sugar and yeast in large bowl. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hour or until bubbly.
2. Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
3. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup cheese. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until double. Dough is ready if indentation remains when touched.
4. Lightly grease uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until almost double.
5. Place square pan, 8 X 8 X 2 or 9 X 9 X 2 inches, on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°.
6. Spray loaf with cool water; sprinkle with flour. Carefully cut 1/2-inch-deep slash lengthwise down center of loaf with sharp serrated knife. Sprinkle 1/4 cup cheese into slash.
7. Bake 10 minutes. Reduce oven temperature to 400°. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
NUTRITION FACTS: Calories 105 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 5mg; Sodium 115mg; Carbohydrate 16g (Dietary Fiber 1g); Protein 4g
% DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 4%
DIET EXCHANGES: 1 Starch; 1/2 Fat
Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings, two bundles each
8 boneless skinless chicken thighs (1 lb.)
1 cup frozen broccoli florets, thawed, chopped
1 cup KRAFT Shredded Cheddar Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
PREHEAT oven to 400ºF. Place chicken thighs, smooth-sides down, on cutting board. Flatten slightly by pounding with meat mallet to 1/2-inch thickness. Top evenly with broccoli; sprinkle with cheese and bacon.
ROLL up each chicken thigh tightly, starting at one of the short ends; secure with wooden toothpicks. Place coating mix in shallow bowl. Roll each chicken bundle in coating mix until evenly coated on all sides. Place, seam-sides down in single layer in foil-lined shallow baking pan.
BAKE 25 to 30 min. or until chicken is cooked through (170ºF). Remove and discard toothpicks before serving.
Serving Suggestion
Serve with mashed potatoes and a tossed green salad.
How to Microwave Bacon
Place bacon on double-layer of paper towels on microwaveable plate; top with another sheet of paper towel. Microwave on HIGH 3 to 3-1/2 min. or until bacon is crisp.
Ingredients:
3 x green bell peppers
3 x red bell peppers
3/4 lb nonfat Cheddar cheese grated
3/4 lb nonfat Monterey Jack cheese or mozzarella, grated
2 cup nonfat cottage cheese
1 tsp seasoned salt
1/2 tsp white pepper
2 tbl all-purpose flour
2 cup nonfat sour cream
2 1/4 cup egg substitute
2 cup salsa preferably freshly homemade
Method:
1. Preheat the oven to 350 degrees F. Grease a 10 1/2 x 14 3/4 x 2 1/3-inch casserole .
2. Seed the peppers and slice lengthwise into 1/4-inch pieces. Layer the pepper slices and the cheese in the casserole until all are used.
3. Process the cottage cheese in a food processor until smooth. Add the seasoned salt , pepper, flour , and sour cream and process for 5 seconds more.
4. Place the cottage cheese mixture in a large bowl. Add the egg substitute and beat until well blended. Pour over the pepper and cheese mixture.
5. Bake for 1 hour, until puffed and golden and set in the center. Remove from the oven and let stand for 10 minutes before serving. Place the salsa in a separate bowl and serve.
CHEESE STUFFED MUSHROOMS
10 large fresh mushrooms
1 small onion, finely chopped
1 tablespoon olive oil
1 tablespoon minced fresh parsley
1/2 teaspoon basil
1/3 cup dry white wine
1 cup (4 oz.) shredded Mozzarella
1/4 cup (1 oz.) shredded Parmesan cheese
Remove stems from mushrooms; reserve caps. Coarsely chop stems.
In medium skillet, cook mushroom stems and onion in oil over medium-low heat about 5 minutes or until tender. Stir in parsley, basil and wine. Simmer 10 minutes or until wine is absorbed.
Remove from heat; cool about 5 minutes. Stir in Mozzarella and Parmesan cheeses.
Fill mushroom caps with cheese mixture. Place in 9 x 9-inch baking pan. Bake at 350°F 12 to 15 minutes or until filling is hot.
Makes 10 servings.
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