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Good morning and
welcome to your Sunday edition of A to Z Recipes Newsletter.
I am pleased to be off today and able to attend Mass this morning. I've
got lots to be grateful for as I was able to return to work Thursday
and am on the mend. I'm still on soft foods and mostly liquids, but
things are looking up. Because of all the procedures I had done in one
session, I am doing quite well actually. I appreciate the well wishes
over the last few days. I hope you never have oral surgery (take care
of your teeth, don't smoke, have regular checkups!) but if you do...
don't be a hero and have more than one procedure done at a time. I
treated my mouth like a car and had too many things done at one time to
save money. Not a good thing!
The current Monthly Theme topic is Luscious Leftovers.
The November 30 deadline is tomorrow. I hope you will share a recipe or
two in this theme topic. I will announce December's theme topic on
Wednesday. Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z Recipes.
Today's issue contains great recipes as well as something to make you
think and laugh. Most of the recipes here will take your mind off of
turkey and dressing and offer you plenty of ideas for upcoming meals
and occasions. My thanks to all who helped make it possible!
We'll see you here again on Wednesday, God willing.
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
Great
Cookbooks!
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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.
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"If we
are strong, our strength will speak for itself. If we are
weak, words will be no help."
(from a speech, President Kennedy never got to deliver in Dallas on
Nov. 22, 1963
~Shared by Jim D., WA
 
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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What do
you want for Christmas?
~Shared by Mary H., Montreal, Canada
The following appeared in a December "Dear Abby" column.
So many of you asked us (since Yuletide's drawing near),
"What do you want for Christmas? What can we give this year?"
If we say, "We want nothing!" you buy something anyway,
So here's a list of what we'd like; believe now what we say:
Pajamas for a little child, food to feed the poor.
Blankets for a shelter, and we ask but little more -
Perform good deeds and let us know,
Or volunteer your time.
These last are worth a fortune,
And they needn't cost a dime.
We have too many things now, vases, candles, tapes and clocks.
We have our fill of garments, ties, underwear and socks.
Candy is too fattening, crossword books we've more than twenty.
We don't need trays or plates or cups,
And knicknacks we have plenty.
We've no walls to hang more pictures;
We have no books we've not yet read,
So please take what you'd spend on us
And help the poor instead!
Just send a Christmas card to us and tell us what you've done;
We'll open them on Christmas Eve, and read them one by one.
It won't cost as much for postage as a package sent would do,
You'll need no wrapping paper, ribbons, ink or glue.
And we'll thank God you listened to what we had to say,
So we could be the instruments to help someone this way.
~Abigail and Jeanne Phillips
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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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A Month
of Cookies
by Sandy Gluck*
~Shared by Jim D., WA
One basic cookies dough makes the building blocks for 30 different
kinds of cookies -- just in time for the holidays. Grab the kids and
get rolling.
Basic Cookie Dough
Makes about 3 1/2 dozen cookies
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1-cup sugar
1 large egg
3/4 teaspoon pure vanilla extract
1. In a small bowl, whisk together flour, baking powder, and salt. In a
separate bowl, with an electric mixer, beat the butter and sugar until
light and fluffy. Beat in the egg and vanilla until well combined.
2. With the mixer on low speed, beat in the flour mixture until just
combined. Tear off 2 sheets of waxed paper, each about 12-inches. Spoon
half the dough lengthwise down the center of each sheet of paper
forming a strip about 8 inches long. With your hands, roll
each strip into a log about 2 inches wide, and 1 inch thick. Wrap the
logs up in the paper.
3. Freeze several hours until firm or freeze up to 3 months
4. To bake: preheat oven to 400. Line 2 baking sheets with parchment
paper. Unwrap frozen dough and with a sharp knife, slice 1/4-inch
thick. Bake until golden around the edges, rotating baking sheets from
top to bottom and front to back. With a wide, thin metal spatula,
remove from baking sheets to wire rack to cool completely.
1. Ginger Cookies: Add 3/4 teaspoon ground ginger and 1/8 teaspoon dry
mustard powder to flour mixture. Beat 2 tablespoons finely chopped
crystallized ginger in to mixture when adding egg.
2. Peanut Cookies: Grind enough peanuts to make 1/3 cup finely ground.
Reduce flour to 1 1/3 cups and stir ground peanuts into remaining flour
mixture. Add 2 tablespoons finely chopped peanuts when adding egg.
3. Espresso-Almond Cookies: Add 2 teaspoons instant espresso powder to
flour mixture. Reduce sugar to 2/3 cup and add 1/3 cup packed light
brown sugar. Add 1/8 teaspoon almond extract when adding vanilla. Fold
in 1/3 cup sliced almonds after adding flour.
4. Molasses Cookies: Increase flour to 1 3/4 cups, swap in 1/4 cup
packed dark brown sugar for 1/4 cup granulated, and add 3 tablespoons
molasses when beating butter and sugar.
5. Citrus Cookies: Beat 2 tablespoons grated lemon, lime or a combo
into mixture when adding egg.
6. Malted Milk Cookies: Add 2 tablespoons malted milk powder to flour
mixture. Add 1/4 cup crushed malted milk balls when adding egg.
7. Cornmeal-Currant Cookies: Replace 1/3 cup of flour with 1/3 cup
finely ground cornmeal. Stir 2 teaspoons grated lemon zest and 1/3 cup
currants into mixture after adding flour.
8. Red-Hot Cookies: Finely crush 1/3 cup of red-hot candies and fold in
when adding flour mixture.
9. Spice Cookies: Add 1 teaspoon ground cardamom, 1/2 teaspoon ground
cinnamon, and 1/8 teaspoon allspice to flour mixture.
10. Peanut Butter Chips: Reduce butter to 6 tablespoons. Add 2
tablespoons peanut butter. Fold in 3 tablespoons peanut butter chips
when adding flour mixture.
11. Brown Butter: Melt butter over low heat until lightly browned and
fragrant (do this in a pan that isn’t dark so you can see the change in
color). Chill butter until firm then proceed with recipe as directed.
12. Toasted Coconut: Toast 1 cup of angel-flake coconut (the sweetened
kind you get in the supermarket in bags) until golden brown. Grind a
little more than half to get 1/3 cup ground and replace 1/3 cup of the
flour with the ground coconut. Fold the remaining coconut in when
adding the egg.
13. Chocolate-Chile Cookies: Remove 3 tablespoons of flour and replace
with 3 tablespoons unsweetened cocoa powder. Add 3/4 teaspoon ancho or
chipotle chile powder, and 1/2 teaspoon ground cinnamon to flour
mixture.
14. Granola Cookies: Coarsely shop 1/2 cup of your favorite granola and
stir in when adding flour mixture.
15. Orange-Cranberry: Fold 1 tablespoon finely grated orange zest and
1/4 cup finely chopped dried cranberries into dough after adding flour
mixture.
16. Black Forest: Beat 2 ounces of melted and cooled semisweet
chocolate into dough after adding egg. Fold in ¼ cup finely chopped
dried cherries after adding flour mixture.
17. White and Dark Chocolate: Remove 3 tablespoons of flour and replace
with 3 tablespoons unsweetened cocoa powder. Reduce granulated sugar to
3/4 cup and add 1/4 cup packed light brown sugar. Fold in 1/3 cup
chopped white chocolate after adding flour.
18. Double Chocolate: Remove 3 tablespoons of flour and replace with 3
tablespoons unsweetened cocoa powder. Fold in 1/3-cup mini chocolate
chips after folding in flour.
19. Rocky Road: Beat 1/3-cup marshmallow fluff when beating butter and
sugar. Increase vanilla to 1 teaspoon. Fold in 3 tablespoons mini
chocolate chips and 2 tablespoons finely chopped pecans after folding
in flour.
20. Carrot Cookies: Beat 1/2 cup of finely grated carrot into the
mixture when adding egg. Swap in 1/3 cup maple sugar for 1/3 cup of
regular sugar.
21. Pine Nut Cookies: Fold 1/4 cup of pine nuts into dough after adding
flour mixture. Add 1/8 teaspoon almond extract along with vanilla.
22. Crispy Rice Cookies: Stir 2/3 cup of crisp puffed rice cereal into
mixture when beating in flour mixture.
23. Sesame Cookies: Beat 2 teaspoons dark sesame oil and 3 tablespoons
toasted sesame seeds into mixture when adding egg.
24. Apricot-Anise Cookies: Fold in 1 1/2 teaspoons anise seed and 1/4
cup finely chopped dried apricots after adding flour.
25. Cashew Cookies: Reduce butter to 6 tablespoons and add 2
tablespoons cashew butter. Add 1/4 teaspoon grated nutmeg to flour
mixture. Fold in 1/3 cup finely chopped salted cashews after adding
flour.
26. Sunflower Seed Cookies: Reduce butter to 6 tablespoons and add 2
tablespoons sunflower seed butter. Fold 2 tablespoons toasted hulled
sunflower seeds and 1 teaspoon grated lemon zest to mixture after
adding flour mixture.
27. Whole-Wheat Cinnamon Sugar Cookies: Replace 2/3 cup of flour with
2/3-cup whole-wheat pastry flour. Add 1-teaspoon ground cinnamon to
flour mixture. Add 2 tablespoons brown sugar to sugar and butter
mixture.
28. Toasted Oatmeal Cookies: Toast 1 1/2 cups rolled or quick cooking
oats until fragrant and golden brown. Grind 1 cup of the oats and once
ground measure and substitute for an equal amount of flour. Reduce
sugar to 3/4 cup and add 1/4 cup light brown sugar. Fold remaining 1/2
cup oats into dough after adding flour.
29. Butterscotch Cookies: Reduce sugar to 1/2 cup and add 1/2 cup
packed light brown sugar. Fold in 1/2 cup butterscotch morsels after
adding flour.
30. Tropical Cookies: Fold 1/3 cup finely chopped dried pineapple, 1/4
cup finely chopped dried banana chips, and 2 teaspoons grated lime zest
after adding flour.
*Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11
a.m. EST on on Sirius XM.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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| Monthly
Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Luscious Leftovers"
Leftovers
again? At my house, it is not always a bad thing. We do more than
re-heat the meal from the previous day as there are so many ways to use
the foods which gave you a great meal... plus. We're looking for
recipes which you find render Luscious Leftover meals for your family.
It is important to note that we are not looking for just comments about
what you do, or a just a description of what you've done. We need
recipes using leftovers with a title, ingredient list, and
instructions. This can be a lot of fun even if you're forced to do what
I do often, think of what you have the most left over from meals, and
look for recipes that call for those ingredients. Since I have many
recipes on my computer, I do a search and usually come up with a
perfect way to turn a cold blob into warm and Luscious Leftovers! I
google quite often to find something different yet will save me money
by using leftovers. We also have 'planned-overs' where we prepare a
certain meal with leftovers which we plan to use in
another meal! With
the time of year when there are a LOT of leftovers, this is perfect for
November. Good luck with this, it should be fun. And our thanks to
Shirley
in
Bellingham, WA for suggesting it. Join us in
this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Luscious Leftovers"
for this
Monthly Theme topic.
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 "Luscious Leftovers".
We will collect them the remainder of this month and post them on the
first 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.
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: "Luscious
Leftovers".
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 "Luscious Leftovers" has a deadline of
November 30,
2009,
and will be posted on December 6, 2009.
Please use this email
link to submit a recipe for theme
recipes: "Luscious
Leftovers"
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 only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us so we can strike up the band and light
the candles on that cake. Please, 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
2nd Veronica in Sorrento, Louisiana
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
28th Cherie S. in Westport, Washington
29th Linda in Huber Heights, Ohio
29th Kathy C. in Bartlesville, Oklahoma
30th Bill R. in Madison, Wisconsin
Only emails using the appropriate
link and containing the basic
information will be considered for
posting.
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Tequila
Christmas Cake Recipe
~Shared by Deann, Knox, IN
After alot of requests again this year, here is my infamous christmas
cake recipe...enjoy!
1 cup sugar
1 tsp. baking powder
1 cup water
1 tsp. salt
1 cup brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle tequila
2 cups dried fruit
Sample the tequila to check quality Take a large bowl; check the
tequila again to be sure it is of the highest quality..
Repeat.
Turn on the electric mixer. Beat one cup of butter in a large fluffy
bowl.
Add 1 teaspoon of sugar. Beat again.
At this point, it is best to make sure the tequila is still OK. Try
another cup just in case.
Turn off the mixerer thingy.
Break 2 eegs and add to the bowl and chuck iin the cup of dried fruit.
Pick the fruit up off the floor.
Mix on the turner.
If the fried druit getas stuck in the beaterers, just pry it loose with
a drewscriver.
Sample the tequila to test for tonsisticity.
Next, sift 2 cups of salt, or something.
Check the tequila.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner
Finally, throw the bowl through the window.
Finish the tequila and wipe the counter with the cat.
Cherry Christmas
Gracie Allen's Classic Recipe for Roast Beef
~Shared by Marilyn, Canton, OH
I'm sending this to people who might remember who Gracie Allen was ...
and those who can appreciate a good recipe.
1 large Roast of Beef
1 small Roast of Beef
Take the two roasts and put them in the oven.
When the little one burns, the big one is done!
Jose Cuervo Christmas Cookies
~Shared by Jim D., WA
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup or brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality. Take a large
bowl, check the Cuervo again, to be sure it is of the highest
quality, pour one level cup and drink.
Turn on the electric mixer. Beat one cup of butter in a large
fluffy bowl.
Add one peastoon of sugar. Beat again. At this point it's
best to make sure the Cuervo is still ok, try another cup
just in case.
Turn off the mixerer thingy.
Break 2 leggs and add to the bowl and chuck in the
cup of dried fruit.
Pick the frigging fruit off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaters, just pry it
loose with a drewscriver.
Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something. Who geeves
a sheet. Check the Jose Cuervo. Now shift the
lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can
find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the Cose
Juervo and make sure to put the stove in the wishdasher.
Cherry Mistmas !
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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)
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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
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submitter?
Search A to Z Recipes Site and Newsletters:
EASY
ROAST TURKEY BREAST
~Shared by Jim D., WA
Serves 8 to 10.
This recipe works equally well with any type of turkey breast. We
recommend brining (see procedure below) if using a natural turkey
breast (no salt added). Using a kosher turkey breast (soaked in salt
water during processing) or self- basting turkey breast (injected with
salt and water) eliminates the need for brining. The ingredient list on
the turkey breast's package will say whether it's been treated with
salt. If brining the turkey, omit the salt from the recipe. If the
breast has a pop-up timer, do not remove it. Just ignore it (they pop
too late) and follow the times and temperatures in the recipe. A turkey
breast doesn't yield much in the way of drippings, so a classic pan
gravy recipe is not an option. Instead, try our All-Purpose
Gravy. For
the gravy and our oven-baked holiday stuffing recipes, see related
recipes.
Ingredients
4 tablespoons unsalted butter , softened
3/4 teaspoon table salt
1/4 teaspoon ground black pepper
1 whole turkey breast (6 to 7 pounds), bone-in and skin-on, trimmed of
excess fat and patted dry with paper towels (see note above)
1 cup water
Instructions
1. Adjust oven rack to middle position and heat oven to 425 degrees.
Mix butter, salt, and pepper in medium bowl with rubber spatula until
thoroughly combined. Following illustration 1 below, carefully separate
turkey skin from meat over breast; avoid breaking skin.
2. Following illustrations 2 and 3, work butter mixture under skin on
both sides of breast and rub skin of turkey to evenly distribute butter
over breast. Spray V-rack with nonstick cooking spray and set inside
large roasting pan. Place turkey in rack with skin side facing up; pour
water into roasting pan.
3. Roast turkey for 30 minutes. Reduce oven temperature to 325 degrees.
Continue to roast turkey until thickest part of breast registers 160
degrees on instant-read thermometer, about 1 hour longer. Transfer
turkey to carving board and let rest for 20 minutes. Carve (see
illustrations below) and serve.
4. How to Brine a Turkey Breast:
Dissolve 1/2 cup of table salt (or 3/4 cup of kosher salt) in 4 quarts
of cold water in a large container; submerge the turkey breast in
brine, cover it with plastic wrap, and refrigerate it for three to six
hours. (Do not brine the turkey breast any longer, or it will be too
salty.) Rinse the turkey breast under cold water and dry it thoroughly
with paper towels.
Source: Cook's Illustrated
EASY LAYERED TACO PIE
(A microwave recipe)
~Shared by Treva, NC
Prep Time: 5 min
Total Time: 24 min
Makes: 4 servings
1 lb. Lean ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning
Mix
1/2 cup water
4 flour tortillas (6 inch), cut into quarters
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
2 cups shredded lettuce
2 green onions, sliced
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
CRUMBLE meat into microwaveable (plastic) colander; place over
microwaveable bowl. Microwave on HIGH 8 min., stirring every 2 min. To
break up meat. Discard fat. Transfer meat to 9-inch microwaveable pie
plate. Stir in seasoning mix and water. Microwave 5 min., stirring
after 3 min.
REMOVE half of meat mixture; set aside. Cover remaining meat mixture in
pie plate with half of the tortilla quarters. Repeat layers of meat
mixture and tortillas; top with salsa and cheese. Microwave 4 min.
TOP with remaining ingredients. Cut into wedges to serve.
Source: Kraft foods
GREEN BEAN CASSEROLE HEALTHY STYLE
~Shared by Ann S., Mims, FL
This famous favorite is usually loaded with fat, mostly from the canned
french-fried onions. Here's a version which tastes almost the
same, is lower in fat and calories and cheaper, too. Go
ahead- fix it for the holidays. They won't know
it's a low fat healthy choice!
1 lb. frozen or fresh green beans
1 can condensed cream of mushroom soup, regular or reduced fat
3/4 cup reduced-fat or skim milk
black pepper to taste
1 recipe Frazzled
Onions made with 1 very large or two medium onions
(click on link above for recipe)
Preheat oven to 400° F.
If using fresh green beans, wash, trim and cut as you prefer.
Frozen green beans can be whole, regular cut or French
style. Add a little water and cook, covered, in the
microwave (or by whatever method you prefer) until barely tender and
still nicely green. I prefer to steam them.
While green beans are cooking, prepare the Frazzled Onions.
Combine the soup, milk and black pepper in an 8 x 8 baking
dish. Add well-drained green beans and half the
Frazzled Onions and mix gently.
Bake 10 minutes and stir.
Top with the rest of the onions, and bake 5 minutes more or until hot
and onions are golden brown.
Enjoy!
Source: Sneaky
Kitchen
NEELY S OVEN FRIED CHICKEN
~Shared by Johnny, LA
Olive oil nonstick cooking spray
2 large eggs, beaten
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper
2 1/2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 (3-pound) chicken cut into 8 pieces, skin removed
Directions
Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack
and spray with nonstick cooking spray.
In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot
sauce, and salt and pepper, to taste, together until thoroughly
combined.
Add the panko, salt and pepper, to taste, the paprika, cayenne, and
garlic powder to another pie plate and whisk to combine.
Dredge the chicken through the wet mixture, then the dry mixture,
patting the breading on so it adheres. Arrange on a wire rack lined
sheet tray, making sure there is ample space between each piece of
chicken. Give the chicken a spritz of the olive cooking spray. This
will help brown and crisp up the coating.
Put on the upper rack of the oven and bake until the chicken is golden
and crisp. The temperature should register 160 degrees F on an
instant-read thermometer in the thickest part of the chicken, about 45
minutes. Transfer to a serving platter and serve.
ROASTED RED PEPPER & CHEESE BREAD - ABM
~Shared by Doe, Oliver, B.C., Canada
Makes 1.5 lb loaf.
1/2 c water
1 lg egg
2 tbsp oil
3 oz/1/3 c softened herb cream cheese
1/4 c roasted peeled red pepper pcs
3/4 tsp salt
2 tsp sugar
2 tbsp instant skim milk powder
3 c flour
3 cloves garlic, minced
1/2 tsp dried rosemary
1/4 tsp pepper
1 1/4 tsp yeast
Select basic white cycle. Use home frozen peppers or buy roasted
peppers from the deli. Cut peppers in lg pcs.
MEATY MANICOTTI
~Shared by Linda H., Rosharon, TX
Serves 7
14 uncooked manicotti shells
1 pound bulk Italian sausage
3/4 pound ground beef
2 cloves garlic, minced
2 cups shredded part-skim mozzarella cheese, (8 ounces)
1 package cream cheese, cubed, (3 ounces)
1/4 teaspoon salt
4 cups meatless spaghetti sauce, divided
1/4 cup grated Parmesan cheese
Cook manicotti shells according to package directions. Meanwhile, in a
large skillet, cook the sausage, beef and garlic over medium heat until
meat is no longer pink; drain. Remove from the heat. Cool for 10
minutes. Drain shells and rinse in cold water. Stir the mozzarella,
cream cheese and salt into meat mixture. Spread 2 cups spaghetti sauce
into a greased 13x9x2-inch baking dish. Stuff each shell with about 1/4
cup meat mixture; arrange over sauce. Pour the remaining sauce over
top. Sprinkle with the Parmesan cheese. Cover; bake at 350° for 40
minutes. Uncover; bake 8 to 10 minutes longer or until bubbly and
heated through.
Yields 7 servings.
APPLEBEE'S CHICKEN WINGS
~Shared by Jim H., Calgary, Alberta, Canada
When I make these, I use Lea & Perrins White Wine
Worcestershire Sauce For Chicken instead of regular Worcestershire
sauce. ~by Mille
40 min - 10 min prep
SERVES 3 -6
3 dozen chicken wings (1st and 2nd wing pieces)
12 fluid ounces louisiana hot sauce
6 tablespoons unsalted butter
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour
Bake or deep-fry the wings until they are done. Mix all the sauce
ingredients except flour in a saucepan. Cook over medium-low heat. When
warm, add flour to thicken sauce; stir frequently. When sauce is thick,
cover bottom of 9 x 13-inch baking dish with sauce. Mix the rest of the
sauce with wings and place in baking dish. Bake at 300°F for about 20
minutes or until warm. Serve with celery sticks and blue cheese
dressing. These are great reheated, but be warned that they get hotter
each time!
Source: Recipezaar
CRAB TOAST
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 loaf French bread
1/4 C. butter cubed
4 plum tomatoes peeled and finely chopped, divided
1 jalepeno pepper seeded and chopped
2 garlic cloves minced
2 t. minced fresh cilantro
2 (8 oz) pkg. imitation crab meat
3/4 C. ricotta cheese
1/2 C. sour cream
2 C. shredded Italian cheese blend divided
Cut bread in half horizontally, hollow out top and bottom leaving 1"
shells. Crumble removed bread, set aside.
In a large skillet melt butter over medium heat; add half of the
tomatoes. Add the jalapeno, garlic and cilantro; cook and
stir for 4 minutes. Remove from the heat.
In a large bowl, combine the crab, ricotta and sour cream.
Stir in the tomato mixture, reserved bread crumbs and 1 C. cheese
blend. Spoon into bread shells. Place on an
ungreased baking sheet. Bake at 375 for 15 minutes.
Top with remaining cheese blend and tomatoes. Bake 5-7
minutes longer or until cheese is melted.
PINECONE CHEESE BALL
~Shared by Barb C., Chula Vista, CA
1 (8-ounce) container garden vegetable cream cheese
1 (8-ounce) container roasted garlic cream cheese
1 cup (4 ounces) shredded sharp Cheddar cheese
3 green onions, chopped
2 cups pecan halves, toasted
Fresh rosemary sprigs
Stir together first 4 ingredients. Shape into an oval; chill 2 hours.
Arrange pecan halves over cheese oval in overlapping rows beginning at
bottom and working upward. Arrange rosemary sprigs at top of pinecone.
Serve with crackers.
Yield: 16 servings
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
GREEK CHICKEN
~Shared by Monica M., Navarre, FL
6 oz. feta cheese, crumbled
1 Tbsp. fresh lemon juice
1 tsp. dried oregano
6 skinless, boneless chicken breasts, flattened
3/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
2 Tbsp. olive oil
1 tsp. chicken flavored instant bouillon
1 med. tomato, diced
10-12 oz. fresh spinach, coarsely sliced
toothpicks
Rice
In small bowl, mix feta cheese, lemon juice and oregano til smooth. On
work surface, flatten breasts. With a spatula, spread cheese mixture
over each chicken breast. Fold in half and secure with toothpicks. In
flat container, mix salt, pepper and 1 Tbsp. flour. Coat chicken with
mixture. In 12 lg. skillet, heat oil over med. heat. Add chicken and
cook til golden brown on both sides, turning once. Meanwhile in cup,
mix bouillon, remaining 1 Tbsp. flour and 1 c. water until smooth. To
chicken in skillet, add bouillon mixture, tomato and spinach; heat to
boiling over high heat. Reduce heat to low, cover and simmer 8-10 min.
til juices run clear. To serve; remove toothpicks and serve on rice.
COOKIES-AND-CREAM CAKE
~Shared by Larry Holmes, Toronto, Canada
1 package 2-layer white cake mix
1 1/4 cups water
1/ 3 cup cooking oil
3 egg whites
1 cup coarsely crushed Oreo cookies
creamy white frosting
2 ounces semisweet chocolate
1 teaspoon shortening
miniature sandwich cookies (optional)
Grease and flour two 9x1 1//2-inch round baking pans; set
pans aside. Prepare sake mix according to package directions,
using water, oil and egg whites. Fold in crushed
cookies. Pour batter into the prepared pans.
Bake in 350-degreee oven for 25 to 30 minutes or until a wooden
toothpick inserted near the center comes our clean. Cool in
pans on wire racks for 10 minutes. Remove from
pans., Cool cakes completely on wire racks.
Fill and frost cake layers with Creamy White Frosting. Melt
chocolate and shortening over very low heat in a small heavy
saucepan. Drizzle melted chocolate around top of cake. If
desired, garnish with miniature sandwich cookies.
Makes 16 servings
PUMPKIN PIE
~Shared by Jim D., WA
1 16-oz. can pumpkin
Three quarters cup sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
One half tsp. salt
3 eggs
Two thirds cup evaporated milk
One half cup milk
Prepared Pie crust
For those of you that may not know, canned pumpkin is pumpkin puree,
usually with some extra flavorings added. Combine pumpkin, sugar,
cinnamon, ginger, nutmeg and salt in a bowl. Add eggs and beat eggs
into pumpkin mixture with a fork. Add evaporated milk and milk and mix
well. Place in pie crust (cover the edge of the crust with aluminum
foil to prevent burning) and bake for 25 minutes in 375 degree oven.
Remove foil from crust and bake for another 30 minutes or until a knife
comes out clean when inserted into the pie.
The Skinny: Use your favorite egg and sugar substitute and low fat
evaporated and regular milk.
BLUEBERRY-CHERRY COFFEE CAKE
~Shared by Treva, NC
Brunch? Here's a delicious coffee cake to impress a crowd.
Prep Time: 20 min
Start to Finish: 2 hr 30 min
Makes: 16 servings
Coffee Cake:
3 cups Original Bisquick® mix
3/4 cup granulated sugar
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
2 eggs
1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
2 cups fresh or Cascadian Farm® frozen organic blueberries
1/2 cup finely chopped almonds, if desired
1/4 cup orange-flavored liqueur or orange juice
3/4 cup dried cherries
Glaze:
1 cup powdered sugar
4 teaspoons orange juice
1/2 teaspoon vanilla
1. Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan
with shortening; lightly flour.
2. In large bowl, stir Bisquick mix, granulated sugar, oil, vanilla,
eggs and yogurt until mixed. Stir in remaining coffee cake ingredients.
Pour into pan.
3. Bake 50 to 55 minutes or until toothpick inserted near center comes
out clean. Cool 15 minutes; remove from pan. Cool completely, about 1
hour.
4. In small bowl, stir glaze ingredients until smooth and thin enough
to drizzle. Drizzle over coffee cake.
High Altitude (3500-6500 ft): Bake 1 hour to 1 hour 5 minutes.
1 Serving: Calories 230 (Calories from Fat 60); Total Fat 6g (Saturated
Fat 1 1/2g, Trans Fat 1g); Cholesterol 0mg;
Sodium 300mg; Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 24g);
Protein 3g
Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat
Carbohydrate Choices: 3
Variation
For Cranberry Coffee Cake, use coarsely chopped cranberries instead of
the blueberries, chopped dried apricots instead of the cherries and
almond extract instead of the vanilla.
Special Touch
To sugar the blueberries for a garnish, roll frozen blueberries in
sugar, or lightly brush fresh or frozen blueberries with corn syrup,
then roll in sugar.
Source: Betty
Crocker
SPICED FIRESIDE WARMER
~Shared by Ann S., Mims, FL
This beverage warms the bones on cold winter nights.
3 single-serving black teabags
1 1/3 C. water
1 cinnamon stick
2 whole cloves
1/3 C. sugar
1 1/2 C. cranberry cocktail
1 C. dry red wine
Bring water to a boil in a medium stainless steel saucepan.
Add tea bags and spices. Turn heat low and simmer for 5
minutes. Remove tea bags. Stir in sugar to
dissolve, then juice and wine. Heat through. Remove
spices.
Serve with a cinnamon stick, orange wedge or thin lemon slice.
Source: Sneaky
Kitchen
BROCKLES SPECIAL DRESSING
~Shared by Johnny, LA
Ingredients:
1 pint jar of real Mayonnaise (not Miracle Whip)
4 Tbsp of drained sweet pickle relish
2 tsp of paprika
1 to 1.5 ounces of crumbled Blue Cheese
1 to 1.5 Tbsp of garlic powder (adjust as desired for taste)
- Spoon Mayo into a mixing bowl
- I put the relish in a fine mesh strainer and press with paper towel
- Add ingredients, each with a bit of stirring
- Hand mix to an even color and texture
- Put back into cleaned mayonnaise jar (or container of your choice)
- Keep refrigerated
ULTIMATE RICE KRISPIE TREATS
~Shared by Doe, Oliver, B.C., Canada
1/2 of 8-oz bag marshmallows
4 c Rice Krispies
16 oz crunchy peanut butter
1/2 of 12-oz s.s. choc chips
pinch of salt
2 tbsp butter
1 1/2 lbs cream cheese
1 can condensed milk
2 c heavy cream
Melt marshmallows and butter in saucepan. Add rice krispies, stir well
and remove from heat. Butter bottom of 8 1/2 x12 baking pan,
pour in mix and press until flat and smooth. Let cool to room temp. Mix
cream cheese and peanut butter until well blended and smooth. add
condensed milk blend well and pour evenly over top of cooled rice
krispies. Scald heavy cream. Place choc chips in s.s. bowl with pinch
of salt. Once cream bubbles, pour over chips and stir. Once chips are
melted and have a glossy appearance, pour choc over peanut
butter/cereal mix. Place pan in freezer for 30 mins to one hour. Cut
into triangles and garnish with vanilla sauce, whipped cream,
strawberries or choc pieces.
Source: Komo 4 News Todd's recipes
GORGONZOLA CHICKEN PENNE
~Shared by Linda H., Rosharon, TX
Serves 6
2 cups uncooked penne pasta
2 cups fresh broccoli florets
1 tablespoon water
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
9 tablespoons butter, divided
1 large onion, chopped
6 tablespoons all-purpose flour
2 cups chicken broth
3/4 cup white wine or additional chicken broth
1 1/2 cups (6 ounces) crumbled Gorgonzola cheese
pepper to taste
Cook pasta according to package directions. Meanwhile, place broccoli
and water in a small microwave-safe bowl. Cover and microwave on high
for 2 to 2 1/2 minutes or until crisp-tender. Set aside. In a large
skillet, sauté chicken in 3 tablespoons butter until no longer pink.
Remove and keep warm. In the same skillet, sauté onion in remaining
butter until tender. Stir in flour until blended. Gradually add broth
and wine or additional broth. Bring to a boil; cook and stir for 2
minutes or until thickened. Reduce heat to low; stir in cheese until
blended. Drain the pasta and broccoli; add to the onion mixture. Add
the chicken; heat through. Season with pepper.
Source: 2007 Taste of Home Holiday & Celebrations Cookbook
RAISIN SAUCE FOR HAM
~Shared by Jim H., Calgary, Alberta, Canada
Passed down from a great grandmother, this recipe comes out every
Christmas to be served with the Honeybaked ham. The recipe can be
doubled for large family dinners. ~by Gillian Spence
35 min - 5 min prep
SERVES 4
1/2 cup raisins
1 cup boiling water
3/4 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1/2 teaspoon lemon juice
Simmer raisins in water until puffed and tender (roughly 30 min). Mix
sugar and cornstarch then add to raisins in pot. Stir, cooking slowly
until thickened. Stir in butter and lemon juice until melted through.
Even better with a shot or rum added. ~Jim
Source: Recipezaar
INDIAN BREAKFAST
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Ingredients
15 oz hominy chopped yellow onion
2-3 slices fried crumbled bacon, sausage or ham bell pepper (optional)
dash cayenne pepper (optional)
5 beaten eggs
Saute in large skillet hominy, handful of chopped yellow
onion, and meat. Optional: Add a small amount of
finely chopped bell pepper and a dash of cayenne pepper.
After sauteing on medium heat for about 10 to 15 minutes add 5 beaten
eggs. Stir & cook until eggs are barely done.
CABBAGE ROLLS
~Shared by Carol, Tupper Lake, NY
It takes a lot of nerve (or maybe just stupidity) to serve this dish to
an Italian...but I pulled it off, with kudos. It is my
favorite Cabbage Roll recipe, found years ago in the Hunt's Tomato
Sauce Cookbook.
1 large head cabbage
1 1/2 lbs gound beef and pork for meat loaf
1 small onion, minced
2 tsp salt
1/2 tsp pepper
3/4 c. cooked rice
2 cans Hunt's tomato sauce
1/4 c. brown sugar, packed
1/4 c. lemon juice or vinegar
Core cabbage and place cored side up in deep bowl or
saucepan. Cover with boiling water; let stand 4-5 minutes to
soften and loosen leave; drain. Remove 12 large leaves and
reserve. Cook meat and onion in large skillet until onion is
tender; drain fat. Add salt, pepper, rice and 1 can tomato
sauce. Place portions of meat mixture in center of each
cabbage leaf. Roll up, folding ends over. Place
seam side down in 9" x 13" baking dish. Mix
remaining can tomato sauce, brown sugar and lemon juice. Pour
over rolls. Cover, bake at 375° for 30 minutes.
Uncover, baste cabbage rolls, bake 15 minutes longer.
Makes 6 servings.
Source: Hunt's
Complete Tomato Sauce Cookbook
CASSEROLE SUPPER
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 pound lean ground beef
1/4 cup rice
1 (10 ounce) can French onion soup
1 (3 ounce) can french-fried onions
Brown ground beef, drain and place in buttered 7 x 11-inch baking
dish. Add rice, onion soup and 1/2 cup water. Cover
and bake at 325 degrees for 40 minutes. Sprinkle onions over
top and bake uncovered for 10 minutes.
CHOCOLATE CARAMEL PECAN PIE
~Shared by Marilyn, Canton, OH
3 cups pecans, divided
1/4 cup granulated sugar
1/4 cup (1/2 stick) butter, melted
1 (14 oz.) pkg. caramels
2/3 cup whipping cream, divided
1 pkg. (8 squares) semi-sweet baking chocolate
1/4 cup powdered sugar
1/2 tsp. vanilla
Preheat oven to 350F.
Place 2 cups of the pecans in food processor, cover. Process pecans
until finely ground, using pulsing action. Mix with granulated sugar
and butter, press into a 9-inch pie plate. Bake 12 minutes or until
lightly browned. Cool completely. If pie crust puffs up during baking,
gently press down with back of spoon.
Microwave caramels and 1/3 cup of the whipping cream in a microwaveable
bowl on high for 3 minutes or until caramels are melted, stirring after
each minute. Pour into crust. Coarsely chop remaining 1 cup of pecans
and sprinkle over pie. Place chocolate, remaining whipping cream,
powdered sugar and vanilla in saucepan. Cook and stir on very low heat
just until chocolate is melted. Pour over pie. Gently spread chocolate
to cover top of pie. Refrigerate 4 hours.
Yield - Makes 10 servings.
SAUSAGE STUFFING
~Shared by Jim D., WA
1 pound sausage
2 medium onions, chopped
1 and one half cups chopped celery
5 cups crumbled cornbread
1 cup crumbs from white bread
2 eggs beaten
1 Tbsp. sage
One quarter cup melted butter
Salt and pepper to taste
Saute sausage until cooked then remove from pan. Saute onions and
celery in small amount of sausage drippings and then drain. Blend
sausage, onions and celery together, add cornbread, white bread, eggs,
sage and salt and pepper. Fold in butter. Everything we read lately
tells us to never stuff your turkey. This is for cooking as well as
health reasons. You see, in order to adequately cook the inside of a
stuffed turkey to be safe, you must overcook the outside resulting in
dry turkey meat. For best results, cook your stuffing in a separate
covered casserole for 30 minutes at 350 degrees.
The Skinny: Use low fat sausage.
SHRIMP CAESAR SALAD
~Shared by Treva, NC
Precooked shrimp speed up preparation. If you purchase raw shrimp, cook
them in boiling water for two minutes or until done. Sriracha Thai hot
sauce adds spicy heat to the dressing; omit it for a mild dish. Serve
with sauvignon blanc.
Dressing:
2 tablespoons light mayonnaise
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/8 teaspoon Worcestershire sauce
2 garlic cloves, minced
Salad:
3/4 cup fat-free seasoned croutons
2 tablespoons grated Parmesan cheese
1 1/2 pounds medium shrimp, cooked and peeled
1 (10-ounce) package chopped romaine lettuce
3 tablespoons pine nuts, toasted
Chopped fresh chives (optional)
To prepare dressing, combine mayonnaise and next 7 ingredients (through
garlic), stirring with a whisk.
To prepare salad, combine croutons, 2 tablespoons cheese, shrimp, and
lettuce in a large bowl. Add dressing; toss well to coat. Top with pine
nuts. Garnish with chives, if desired. Serve immediately.
Yield: 4 servings (serving size: 3 cups salad and 2 1/4
teaspoons pine nuts)
CALORIES 295 (29% from fat); FAT 9.4g IRON 5.2mg; CHOLESTEROL
261mg; CALCIUM 149mg; CARBOHYDRATE 12.2g; SODIUM 462mg; PROTEIN 38.6g;
FIBER 1.8g
Source: Cooking Light, MAY 2007
APPLE CAKE WITH CARAMEL GLAZE
~Shared by Ann S., Mims, FL
Apples are at their peak in the fall, so why not use them in a
delicious Thanksgiving dessert? This moist cake is topped off with a
sweet caramel glaze that is the perfect end to any holiday meal.
Ingredients
1 cup butter
2 cup sugar
3 eggs
3 cup flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoon vanilla
3 apples, tart, peeled and chopped
1 1/2 cup walnuts, chopped
1/2 cup brown sugar
1/4 cup butter
1/4 cup cream
Instructions
1. Cream butter and sugar together until light and fluffy. Add eggs,
one at a time, beating well after each addition.
2. Combine dry ingredients and add to creamed mixture.
3. Stir in vanilla, apples, and walnuts. Spoon batter into a greased
and floured 10-inch tube pan or 9" x 13" pan.
4. Bake at 325 degrees F for 70 to 75 minutes or until tester comes out
clean. If using a tube pan, cool on rack for 20 to 30 minutes, then
remove cake from pan and cool completely on rack. If pan cake, cool
slightly.
Caramel Glaze (Using brown sugar, butter and cream): Quantity above is
for a tube pan cake. If making in a 9" x 13" pan, double the quantity
of brown sugar and butter. Evaporated milk can be substituted for the
cream, but DO NOT substitute margarine for butter.
Combine all ingredients in a saucepan; bring to a boil, stirring
occasionally. Boil 3 minutes without stirring, over medium high heat.
Remove from heat. Let cool 3 to 4 minutes and spoon over cake. Spoon
glaze over cake.
Source: Recipe
Lion
FRESH TOMATO SOUP WITH RICE
~Shared by Johnny, LA
2 lb tomatoes
2 medium onions, halved lengthwise, then thinly sliced crosswise (2
cups)
1 medium carrot, coarsely grated
1 celery rib, finely chopped
4 large garlic cloves, finely chopped
3 (3- by 1-inch) strips fresh orange zest, finely chopped
1 teaspoon finely chopped fresh thyme
Scant 1/4 teaspoon dried hot red-pepper flakes
1/4 teaspoon fennel seeds
1 Turkish bay leaf or 1/4 California
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
3 cups water
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
3/4 teaspoon salt
1/4 teaspoon black pepper
Pinch crumbled saffron threads
1 to 2 teaspoons sugar
1/4 cup long-grain white rice
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
Cut a shallow X in bottom of each tomato with a sharp paring knife.
Blanch tomatoes in batches of 2 or 3 in a 5- to 6-quart pot of boiling
water 10 seconds, transferring with a slotted spoon to a bowl of ice
and cold water to stop cooking.
Peel tomatoes, then halve crosswise. Squeeze halves gently, cut sides
down, over a sieve set over a bowl to extract seeds and juices, then
press on seeds and discard them. Reserve juice and tomatoes.
Cook onions, carrot, celery, garlic, zest, thyme, red-pepper flakes,
fennel seeds, and bay leaf in oil in a 2 1/2- to 3-quart heavy saucepan
over moderate heat, stirring occasionally, until vegetables are
softened, about 5 minutes.
Add tomatoes with reserved juice, tomato paste, water, chicken broth,
salt, pepper, saffron, and 1 teaspoon sugar, then simmer, uncovered,
stirring and breaking up tomatoes with a spoon occasionally, 20
minutes.
Stir in rice and simmer, uncovered, until rice is tender, 10 to 20
minutes. Discard bay leaf and stir in parsley, basil, and sugar and
salt to taste.
Top with garlic croutons and maybe even a dollop of sour cream!!
Buon appetito!!
HONEY APPLE TEA
~Shared by Doe, Oliver, B.C., Canada
4 black tea bags
1/3 cup honey
3 cups unsweetened apple juice
3 cups boiling water
lemon slices
In a 2 quart pot, brew tea bags in boiling water. Remove bags, add
honey and apple juice. Stir well. Pour over ice.
Makes 6 to 8 servings.
ZUCCHINI CORNBREAD CASSEROLE
~Shared by Linda H., Rosharon, TX
4 Cups Zucchini, Shredded
1 Cup Onion, diced
2 Eggs, Beaten
1 1/2 Cups Corn Muffin Mix
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 Cup shredded Cheddar Cheese
Preheat oven 350°F; Grease 2-quart casserole dish. In a large mixing
bowl, mix zucchini, onion, eggs, muffin mix, salt, and pepper. Stir in
1/2 cup cheddar cheese. Spread mixture into prepared casserole dish;
Top with remaining cheese. Bake for 60 minutes.
Source: Nancy's
Kitchen
CHAMPAGNE SAUCE
~Shared by Jim H., Calgary, Alberta, Canada
Serve this sauce over fish fillets or chicken breasts. Plan on drinking
the rest of the Champagne with dinner as this only uses 1 cup! ~by Tish
35 min - 10 min prep
2 1/2 cups
1 cup veloute sauce (prev. posted-made with fish stock for fish or
chicken stock for chicken)
1 cup champagne or sparkling wine
1/2 cup sweet onion or shallot, minced
1/2 cup butter, cut into pats
1 1/2 teaspoons fresh tarragon, chopped
Place the onions and champagne into a sauce pan and bring it to a low
boil and cook until it is reduced by half.
While the champagne and onions are cooking, heat but don't boil the
veloute sauce.
Remove the champagne and onions from the heat and thoroughly stir in
the veloute and the tarragon.
Lightly swirl the butter into the sauce and when the butter is very
soft but not melted, spoon over fish or chicken (you want to have
butter streaks on the sauce).
Source: Recipezaar
ARKANSAS SIN
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (8 ounce) package cream cheese, softened
4 cups shredded Cheddar cheese
8 ounces diced cooked ham
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 (1 pound) loaf round sourdough bread
1 cup buttery crackers
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl,
mix together the cream cheese, Cheddar cheese, ham, onions and jalapeno
peppers. Cut a circle out of the top of the bread, and remove the
center leaving a 1 inch shell of bread. Fill bread with the cheese
mixture. Bake for 35 to 40 minutes in the preheated oven, until the dip
is heated through. Serve with crackers for a wonderful taste
experience!
RED LENTIL SOUP
~Shared by Mary H., Montreal, Canada
Serves 6 to 8
1 cup dried red lentils
1 tablespoon vegetable oil
3 cloves garlic, finely chopped
1 large onion, chopped
1 teaspoon ground cumin
2 tablespoons grated carrot
6 cups water
2 teaspoons salt
¼ teaspoon ground pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh coriander
1 lemon, cut into wedges
Place lentils in a sieve and rinse a few times. Spread out on
a baking sheet or paper towel. Pick them over and discard any
stones. Heat oil in a large saucepan or Dutch oven on medium
heat. Add garlic and onion, and cook gently for three to four
minutes until tender and fragrant. Add cumin and carrot and
cook for 30 seconds more. Add lentils and water.
Bring to a boil, then reduce heat and simmer gently, covered, for 30 to
45 minutes, or until the lentils are very tender and the mixture is
thick. Add salt, pepper and lemon juice. If soup is
too thick, add stock or water. Taste and adjust seasonings if
necessary. Serve garnished with coriander and lemon wedges.
PEANUT BUTTER CAKE WITH SPLENDA
~Shared by Pam, Swanton, OH
This is an adapted recipe by Pamela Edwards Hopkins from the original
recipe of Bessie Prater Edwards, her grandmother.
Mix together:
1 cup Splenda and 1/4 cup sugar free maple syrup sweetened with Splenda
1 egg
1 Tablespoon peanut butter (Pam prefers creamy, Bill chunky)
1 teaspoon baking soda**
1 cup buttermilk***
1/2 cup oil (Canola or Crisco)
1 teaspoon baking powder
2 scant cups flour
Bake at 350 F. in an oblong pan for 20 minutes.
Bake for 15 minutes when using mold. Use 2 T to fill each
mold section.
ICING:
Mix 1 1/2 cups Splenda with 2 Tablespoons peanut
butter and hot water to proper consistency. Spread over
cooled cake.
** mix the baking soda with the buttermilk and stir until foamy, then
add it to the rest of the ingredients.
*** when using buttermilk in recipes, it should be old buttermilk not
fresh. I’ve used buttermilk several months old with good
results. Just make sure it’s not moldy . . .
Source: From Pam and Bill's family cookbook
BEACHCOMBER BANANA NUT CAKE
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
1 cup mashed bananas (about 3 small bananas)
1/2 cup sour cream
2-1/4 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1-1/2 teaspoons cinnamon
1 cup pecans, chopped
1/2 cup unsalted butter
1 cup sugar
1/2 cup light brown sugar, lightly packed
2 large eggs
1-1/4 teaspoons vanilla extract
Powdered sugar (optional)
TO PREPARE:
1. Preheat oven to 350 degrees. Butter and flour a
9x13-inch pan.
2. Mash bananas well and stir in sour cream.
3. Sift together flour, baking soda, salt, nutmeg and
cinnamon. Stir in the chopped nuts and set aside.
4. Cream butter for 1-1/2 to 2 minutes. Add the
sugars, blending well. Add the eggs one at a time.
Stir in vanilla. Add the flour mixture alternately with the
banana mixture. Mix well. Spoon batter into the
prepared pan and smooth surface.
5. Bake for 40-45 minutes or until cake is golden brown on
top and comes away from sides of pan.
6. Cool completely on cake rack. Just before
serving, dust top with powdered sugar, if desired.
SERVES: 8
Source: California
Sizzles: Easy and Distinctive Recipes for a Vibrant Lifestyle
by Junior League of Pasadena
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CHERRY CHOCOLATE BREAD PUDDING
~Shared by Treva, NC
CARB GRAMS PER SERVING: 25
Nonstick cooking spray
2 cups firm-textured whole-grain bread cubes (about 3 ounces)
3 tablespoons snipped dried tart red cherries
1 tablespoon toasted wheat germ
2/3 cup fat-free milk
1/4 cup semisweet chocolate pieces
1/3 cup refrigerated or frozen egg product, thawed
1 teaspoon finely shredded orange peel
1/2 teaspoon vanilla Frozen light whipped dessert topping,
thawed (optional)
Unsweetened cocoa powder (optional)
1. Coat four 6-ounce individual soufflé dishes or custard cups with
cooking spray. Divide bread cubes, cherries, and wheat germ among the
dishes.
2. In a small saucepan combine milk and chocolate. Cook and stir over
low heat until the chocolate melts; remove from heat. If necessary,
beat smooth with a wire whisk.
3. In a small bowl gradually stir chocolate mixture into egg product.
Stir in orange peel and vanilla. Pour mixture over bread cubes in the
dishes. Press lightly with back of spoon to thoroughly moisten bread.
4. Bake in a 350 degree oven for 15 to 20 minutes or until the tops
appear firm and a knife inserted near the centers comes out clean.
Serve warm. If desired, serve with whipped topping and sprinkle with
cocoa powder.
Makes 4 servings
Nutrition Facts Per Serving: Calories 148 Total Fat (g) 4 Saturated Fat
(g) 2 Cholesterol (mg) 1 Sodium (mg) 152 Carbohydrate (g) 25 Fiber (g)
3 Protein (g) 7
Diabetic Exchanges Starch (d.e.) 1 Other Carbohydrates (d.e.) .5 Very
Lean Meat (d.e.) .5
ANGEL FOOD MUFFINS (WW)
~Shared by Luanne, FL
1 box angel food cake mix
1 can light pie filling (cherry, apple, blueberry)
Combine filling and mix only. Spoon into Pam-sprayed muffin tins. Bake
according to package directions.
Does not have to be the one step Angel Food mix
Weight Watchers: Filling 0 points; cake mix 3 points for 2 muffins.
GRILLED CHICKEN WITH CUCUMBER YOGURT SAUCE
~Shared by Maggie, TX
This is a wonderful main dish and has Greek undertones with the
cucumber, mint, and yogurt. It makes a great sandwich using a whole
wheat bun (or flour tortilla) and shredded lettuce.
4 servings
Prep: 20 minutes
Grill: 12 minutes
Ingredients
* 1 6-ounce carton plain
low-fat yogurt
* 1/4 cup thinly sliced green
onions
* 2 teaspoons snipped fresh
mint
* 1/2 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/8 teaspoon ground black
pepper
* 1 cup chopped, seeded
cucumber
* 4 small skinless, boneless
chicken breast halves (1 to 1-1/4 pounds total)
* 1/8 teaspoon ground black
pepper
Directions
In a medium bowl, combine yogurt, green onions, mint, cumin, salt, and
1/8 teaspoon pepper. Transfer half of the yogurt mixture to a small
bowl; set aside. For cucumber-yogurt sauce: Stir cucumber into
remaining yogurt mixture.
Sprinkle chicken breasts with 1/8 teaspoon pepper.
Place chicken on the rack of an uncovered grill directly over medium
coals. Grill for 12 to 15 minutes or until chicken is no longer pink
(170°F), turning once halfway through grilling and brushing with
reserved yogurt mixture for the last half of grilling. Discard any
remaining yogurt mixture.
Serve chicken with the cucumber-yogurt sauce.
Nutrition facts per serving:
* Servings Per Recipe 4 servings
* Calories 159
* Total Fat (g) 2
* Saturated Fat (g) 1
* Cholesterol (mg) 68
* Sodium (mg) 251
* Carbohydrate (g) 5
* Protein (g) 29
* Vegetables (d.e.) .5
* Very Lean Meat (d.e.) 4
*Percent Daily Values are base on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
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CARAWAY
ROASTED BEETS
~Shared by Mary S., Nashville, TN
Servings: 4
Serving Size: 4 beet quarters
INGREDIENTS
- 4 beets (1-1/4 pounds total), greens and all but 1 inch of
stems removed
- 2 teaspoons caraway seeds
DIRECTIONS
Preheat the oven to 375 degrees F.
Wash the beets well and place them on a square of heavy-duty aluminum
foil. Sprinkle them with the caraway seeds.
Fold and pinch the foil to seal the beets in the packet. Put the foil
pouch in the oven and bake for 50 minutes.
Remove the packet from the oven, place in the sink, and open. (Be
careful; the juice will stain.) Peel the beet skin with a small paring
knife and cut the beets in quarters.
Dip the beets in the juices from the bottom of the foil packet and
sprinkle some caraway seeds from the packet over them. Serve hot.
Nutritional Information Per Serving: (4 beet quarters)
Calories: 43, Fat: 0 g, Cholesterol: 0 g, Sodium: 69 mg, Carbohydrate:
9 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 2 g
Diabetic Exchanges: 2 Vegetable
Source: The
New Family Cookbook for People With Diabetes
GARDEN VEGETABLE AND TEMPEH SAUTE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Note: Vary the vegetables according to season and availability. Serve
over rice, fresh Chinese-style noodles, or pasta, if desired.
INGREDIENTS
- 2 cups frozen stir-fry pepper blend
- 1 teaspoon minced garlic
- 1-2 teaspoons olive oil
- 1 package (8 ounces) tempeh, cut into 1/2-inch cubes
- 1 cup tomato juice
- 2 tablespoons tamari soy sauce
- 1 medium zucchini, sliced
- 2 cups (4 ounces) sliced mushrooms
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon cayenne pepper
- 2 medium tomatoes, cut into wedges
- Salt, to taste
DIRECTIONS
Saute pepper blend and garlic in oil in large skillet 2 to 3 minutes.
Add tempeh and cook 5 minutes.
Stir in remaining ingredients, except tomatoes and salt; heat to
boiling. Reduce heat and simmer, covered, until vegetables are tender,
about 5 minutes.
Add tomato wedges; cook, covered, until softened, about 5 minutes.
Season to taste with salt.
Nutritional Information Per Serving (1/4 of recipe): Calories: 180,
Fat: 6.1 g, Cholesterol: 0 mg, Sodium: 732 mg, Protein: 15.6 g,
Carbohydrate: 19.2 g
Diabetic Exchanges: 1 Vegetable, 1 Bread/Starch, 1 Meat, 1/2 Fat
Source: 1,001
Recipes For People with Diabetes by Surrey Books
BROCCOLI WITH SESAME SEEDS AND SCALLIONS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/2 pounds broccoli (generally about 1 large bundle).
Peel the stems if necessary and slice into 1/2-inch slices. Cut the
broccoli into florets.
- 6 cups water
- 2 cloves garlic, minced
- 3 scallions, minced
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon sesame seeds
DIRECTIONS
In a large pot, boil the water and then add the broccoli. Boil 1 minute
and turn off the heat.
Drain the broccoli, put broccoli into a bowl of cold water, and then
drain again.
In a large bowl, combine the garlic, scallions, vinegar, sesame oil,
and sesame seeds. Add the broccoli and toss well. Serve at room
temperature.
Nutritional Information Per Serving (About 1/2 cup): Calories: 69, Fat:
4 g, Cholesterol: 0 mg, Sodium: 31 mg, Carbohydrate: 8 g, Dietary
Fiber: 4 g, Sugars: 3 g, Protein: 4 g
Diabetic Exchanges: 2 Vegetable, 1/2 Fat
Source: The
Diabetes Food and Nutrition Bible by Hope S. Warshaw and
Nancy S. Hughes
ROASTED BABY EGGPLANT AND TOMATOES
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 baby eggplant, stalks trimmed
- 8 small plum tomatoes, pierced once
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
DIRECTIONS
Preheat the oven to 375 degrees F. Cut the baby eggplants into quarters
lengthwise. Put them into an open ovenproof dish with the tomatoes and
drizzle them with the balsamic vinegar. Season, then roast in the oven
for 1 hour.
Nutritional Information Per Serving (1/4 of recipe): Calories: 56,
Carbohydrate: 13 g, Protein: 2 g, Fiber: 2 g, Fat: 1 g, Cholesterol: 0
mg, Sodium: 14 mg
Diabetic Exchanges: 2 Vegetable
Source: Great
Healthy Food - Diabetes by Azmina Govindji
CHEESY PESTO STUFFED MUSHROOMS
~Shared by Mary S., Nashville, TN
Yield: 6 Servings
INGREDIENTS
- 14 oz. large stuffing mushrooms (approximately 16)
- 3/4 cup packed basil leaves
- 1-1/2 tablespoons olive oil
- 1-1/2 tablespoons toasted pine nuts
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon minced garlic
- 2 tablespoons chicken stock or water
- 1/4 cup 5% ricotta cheese
DIRECTIONS
Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan
spray.
Wipe mushrooms clean and gently remove stems; reserve for another
purpose. Put caps on baking sheet.
Put basil, olive oil, pine nuts, Parmesan and garlic in food processor;
process until finely chopped, scraping down sides of bowl once. Add
stock through the feed tube and process until smooth. Add ricotta and
process until mixed.
Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or
until hot.
Nutritional Information Per Serving (4 mushrooms): Calories: 68, Fat: 5
g, Carbohydrate: 4 g, Fiber: 1 g, Protein: 3 g, Sodium: 62 mg,
Cholesterol: 4 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: The
Best Diabetes Cookbook by Katherine Younker
SWEET AND SPICY PORK STIR-FRY
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 8 ounces pork, fat trimmed, cubed
- 1 carrot, peeled and thinly sliced
- 2 potatoes, unpeeled, diced
- 1 small onion, diced
- 1 cup diced celery
- 2 cups shredded green cabbage
Sauce Ingredients:
- 1 tablespoon cornstarch
- 1/3 cup cold water
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup ketchup
- 2 tablespoons brown sugar
DIRECTIONS
Spray large saucepan with cooking spray; add pork and cook over
medium-high heat, stirring frequently, until meat is browned.
Add carrot and potatoes; cook 5 minutes, stirring often. Add onion,
celery, and cabbage; cook 5 minutes or until potato is tender.
Combine cornstarch and water in small bowl, whisking until cornstarch
is dissolved. Add soy sauce, ketchup, and brown sugar; mix well.
Pour sauce over stir-fry and toss to coat. Reduce heat to low and
simmer for 10 minutes.
Nutritional Information Per Serving (1/4 of recipe): Calories: 243,
Fat: 5.3 g, Cholesterol: 26.5 mg, Sodium: 781 mg, Protein: 16.2 g,
Carbohydrate: 33.7 g
Diabetic Exchanges: 2 Bread/Starch, 2 Meat
Source: 1,001
Recipes For People with Diabetes by Surrey Books
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BUTTERMILK-HERB
MASHED POTATOES
~Shared by Jim D., WA
Active Time: 5 Minutes
Total Time: 20 Minutes
2 servings
Simmering a garlic clove with the potato infuses it with flavor. Use
whatever fresh herbs you have in your refrigerator.
INGREDIENTS
1 large Yukon Gold potato, peeled and cut into chunks
1 clove garlic, peeled
1 teaspoon butter
2 tablespoons nonfat buttermilk
1 1/2 teaspoons chopped fresh herbs
Salt & freshly ground pepper to taste
DIRECTIONS
Place potato in a small saucepan and cover with water. Add garlic.
Bring to a boil; cook until the potato is tender. Drain; add butter and
buttermilk, and mash with a potato masher to the desired consistency.
Stir in herbs. Season with salt and freshly ground pepper.
Source: EatingWell Magazine
SCALLOPS MORNAY
~Shared by Pat, Merritt Island, FL
Serves 2, can be doubled
INGREDIENTS:
1/2 C white wine, dry
3/4 C water
1/4 tsp salt
Dash of pepper
1/4 tsp instant minced onion
8 oz frozen scallops, halved or quartered if large (about 1 1/2 cups)
1/2 C sliced mushrooms
1 Tbs butter or margarine
1 1/2 Tbs ap flour
1/2 C milk
1/4 C grated processed Swiss cheese
1-2 Tbs snipped parsley
DIRECTIONS:
Combine wine, water, salt, pepper and instant onion in saucepan; simmer
5 minutes. Add scallops and mushrooms; cover; simmer 5
minutes. Remove scallops and mushrooms; set aside while
preparing sauce.
Cook stock until reduced to 1/2 cup, about 15 minutes. Melt
butter in another saucepan; stir in flour. Stir in fish stock
and milk; cook and stir till mixture thickens and bubbles.
Add cheese, stirring till melted. Season with salt and
pepper, if needed.
Remove from heat; add scallops and mushrooms. Spoon into two
individual baking dishes. Bake in moderate oven (375F) for 15
minute - 20 minutes. Trim with parsley.
FILET WITH CRAB TOPPING
~Shared by Maggie, TX
Not a recipe I would grab for a mid-week meal... unless for a birthday
or anniversary! Lovely combination of flavors, perfect for a very
special occasion.
Start to Finish: 40 minutes
Ingredients
* 2 bacon-wrapped beef
tenderloin steaks, cut 1-1/2-inches thick*
* 1/2 cup long grain rice
* 3 Tbsp. snipped fresh parsley
* 1 Tbsp. butter
* 1/3 cup half-and-half or
light cream
* 1/2 a 3-oz. pkg. cream cheese
* 2 Tbsp. thinly sliced green
onion
* 1/2 tsp. seasoned pepper or
herb-pepper seasoning
* 2 oz. drained, flaked canned
crabmeat (about 1-1/2 cups)
* 1 tsp. lemon juice
Directions
Season steaks with salt and ground black pepper. Place steaks on
unheated rack of broiler pan. Broil 4 to 5 inches from heat for 18 to
21 minutes for medium-rare (145 degrees F) or 22 to 27 minutes for
medium (160 degrees F). Turn once halfway through cooking. Meanwhile,
in medium saucepan cook rice according to package directions. Stir in 1
tablespoon of the parsley and the 1 tablespoon butter. Cover; let stand
for 5 minutes. In small saucepan combine half-and-half, cream cheese,
onion, seasoning, and remaining parsley. Cook and stir over medium heat
until cheese is melted and mixture is smooth. Stir in crabmeat and
lemon juice; heat through. Place steaks on two dinner plates. Pack rice
in two 6-ounce custard cups; invert onto plates. Spoon crab topping
over meat.
* Find bacon-wrapped tenderloin steaks at the supermarket butcher's
counter. If not available, wrap a slice of bacon around each steak and
secure with a wooden toothpick.
Makes 2
servings.
Nutrition Facts
* Calories 638,
* Total Fat (g) 32,
* Saturated Fat (g) 16,
* Monounsaturated Fat (g) 11,
* Polyunsaturated Fat (g) 2,
* Cholesterol (mg) 173,
* Sodium (mg) 588,
* Carbohydrate (g) 41,
* Total Sugar (g) 0,
* Fiber (g) 1,
* Protein (g) 44,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 17,
* Calcium (DV%) 12,
* Iron (DV%) 39,
* Percent Daily Values are based on a
2,000 calorie diet
Source: Better Homes & Gardens magazine
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HERB
PARMESAN CREAM SAUCE
This simple sauce is wonderful over your favorite hearty pasta
(although my daughter loves it over angel hair). Use fresh parmesan for
the best flavor, adding more for garnish.
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4
Yield: 1 cup
Ingredients
2 cups heavy cream (or 16 fl oz)
2 Tbsp fresh basil, chopped (2 tsp dry)
1/2 cup Parmesan cheese, grated
Salt to taste
Pepper to taste
1. HEAT cream in a sauce pan and lightly boil until it is half its
original volume, being careful not to scorch.
2. STIR in Parmesan cheese, basil, salt and pepper.
3. USE immediately.
Source: Olive Garden
CHOCOLATEY PEANUT BUTTER SANDWICH COOKIES
These start with refrigerated dough but sure don't taste like it!
Prep: 30 min.
Bake: 8 min. per batch
Stand: 1 min. per batch
Ingredients
1 18-ounce package refrigerated chocolate chip cookie dough
1/3 cup unsweetened cocoa powder
1 cup peanut butter pieces
3 tablespoons coarse sugar
1 3-ounce package cream cheese, softened
1/2 cup peanut butter
1 tablespoon honey
Directions
1. Preheat oven to 375 degrees F. Mix together cookie dough, cocoa
powder,and peanut butter pieces until combined. Shape dough into
3/4-inch balls. Roll balls in coarse sugar. Place balls 2 inches apart
on ungreased cookie sheet. Using the bottom of a glass, flatten cookies
to about 1/4 inch thick.
2. Bake in preheated oven for 8 to 10 minutes or until edges are firm.
Cool for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
3. Meanwhile, for filling, combine cream cheese, peanut butter, and
honey. Spread filling on bottoms of half the cookies. Top with
remaining cookies, bottom sides down.
Makes about 25 cookie sandwiches.
TO STORE: Layer assembled cookies between waxed paper in an airtight
container; cover. Store at room temperature for up to 3 days or freeze
for up to 3 months.
Nutrition Facts
Servings Per Recipe about 25 cookie sandwiches
Calories 180,
Total Fat (g) 10,
Saturated Fat (g) 4,
Cholesterol (mg) 9,
Sodium (mg) 76,
Carbohydrate (g) 21,
Fiber (g) 1,
Protein (g) 3,
Vitamin C (DV%) 0,
Calcium (DV%) 1,
Iron (DV%) 4,
Percent Daily Values are based on a 2,000 calorie diet
Source: BH&G magazine
BACON-VEGGIE PIZZA
16 ounces pizza dough, homemade or store-bought
2 cups Pecorino-Romano cheese, grated, divided
1/2 pound thick-sliced bacon
3 cups cauliflower, cut into small florets
1 cup brussel sprouts, cut lengthwise
6 cremini mushrooms or other mushrooms, sliced
1/2 cup sun-dried tomatoes packed in olive oil, thinly sliced
4 cloves garlic, crushed
2 Tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground pepper to taste
Prepare your brussel sprouts by halving them lengthwise.
Cauliflower should be broken down into small, bite-sized
florets. Cook the brussel sprouts and cauliflower in a pot of
boiling, salted water for 2 minutes. Drain in a colander,
rinsing with cold water until they are cool.
In a skillet cook 1/2 pound bacon until almost crispy. Remove
from pan and drain on paper towels. In the bacon grease,
sauté sliced mushrooms until cooked.
Grease a baking sheet and place pizza dough on top, pressing and
stretching the dough to the edges of the pan. Sprinkle the
dough with 1 cup of the Pecorino-Romano cheese. Place in the
bottom third of a 500 degree oven. Bake for 5 minutes.
While the crust is baking, transfer the brussel sprouts, cauliflower,
sun-dried tomatoes, garlic and mushrooms to a large bowl.
Toss with 2 Tablespoons extra-virgin olive oil, 1/2 teaspoon kosher
salt and freshly ground pepper to taste.
Spoon the veggie mixture evenly over the dough and strategically place
the bacon on the top. Sprinkle with the remaining cup of
Pecorino-Romano cheese. Bake the pizza another 10-12 minutes
or until the crust is golden-brown and the cheese is bubbling
away. Let sit 5 minutes before slicing.
Source: Noble
Pig
MEXICAN BEEF MELTS
1 pound ground beef
1 package taco seasoning mix
2/3 cup water
1 1/2 cups thick & chunky salsa, divided
1 can Grands southern style or buttermilk biscuits
1 cup Mexican cheese blend
1 cup sour cream, optional
1. Heat oven to 375. Lightly spray large cookie sheet with cooking
spray In 10" skillet, cook ground beef over medium high heat 5 to 7
minutes, stirring frquently, until thoroughly cooked; drain.
2. Stir in taco seasoning mix, water and 1/2 cup of salsa. Cook 2 to 4
minutes, stirring occasionally, until mixture has thickened.
3. Separate dough into 8 biscuits. Press or roll each into 6" rounds.
Spoon about 1/4 cup beef mixture onto center of each round. Top each
with 1 tablespoon of cheese. Fold dough over filling; press edges
firmly with fork to seal. Place on cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. To serve, top each
sandwich with 1 heaping tablespoon of remaing salsa and 1 tablespoon
remaining cheese. Serve with sour cream.
Makes 8 sandwiches/Serves 4
STRAWBERRY CHEESE PIE
1 refrigerated pie crust, prepared and baked as directed in 10-inch
tart pan or 9-inch pie plate
8 oz. cream cheese, softened
14 oz. can Eagle Brand sweetened condensed milk
1/3 cup ReaLemon lemon juice from concentrate
1 tsp. vanilla extract
1 quart fresh strawberries, cleaned and hulled
16 oz. pkg. prepared strawberry glaze, chilled
In large mixer bowl, beat cheese until fluffy. Gradually beat in
sweetened condensed milk until smooth. Stir in ReaLemon and vanilla.
Pour into prepared crust. Chill 3 hours or until set. Top with
strawberries and desired amount of glaze. Refrigerate leftovers.
Source: Eagle Brand Sweetened Condensed Milk (advertisement)
SPICY PORK CHILI
1-1/2 lb.s pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 Tbs. butter
6 cans (15-1/2 oz. each) great northern beans, rinsed and drained
4 (14-1/2 oz.) cans chicken broth
2 cups water
2 jalapeno peppers, seeded and chopped
2 tsp. chili powder
1/2 tsp. each white pepper, cayenne pepper, ground cumin, and pepper
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. dried parsley flakes
1/4 tsp. hot pepper sauce, optional
1 cup (4 oz.) shredded Monterey Jack cheese
In a Dutch oven, cook the pork, onions and celery in butter until meat
is browned. Stir in the beans, broth, water, jalapenos, spices, garlic,
salt, parsley and hot pepper sauce if desired. Bring to a boil. Reduce
heat; cover and simmer for 1-1/2 hours. Uncover; simmer 30-40 minutes
longer or until chili reaches desired consistency. Sprinkle with cheese.
Yield: 15 servings.
Note: When cutting or seeding hot peppers, use rubber or plastic gloves
to protect your hands. Avoid touching your face.
Source: Taste of Home Bonus Book Ladles of Comfort October/November
2007
MAGICALLY MOIST SALMON
with Canola Mayonnaise
Serves: 4
Prep Time: 5 Minute(s)
Cook Time: 10 Minute(s)
Ingredients:
4 salmon fillets (about 4 oz. ea.)
1/4 cup Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise
1/4 tsp. salt
1/8 tsp. ground black pepper
Instructions:
1. Preheat oven to 400°.
2. Brush salmon with Hellmann's® or Best Foods® Canola Cholesterol Free
Mayonnaise, then season with salt and pepper. On baking pan, arrange
salmon.
3. Bake 10 minutes or until fish flakes with fork.
Nutrition information per serving: Calories 210, Calories From Fat 110,
Saturated Fat 1.5g, Trans Fat 0g, Total Fat 12g, Cholesterol 65g,
Sodium 290g, Total Carbohydrates 1g, Sugars 0g, Dietary Fiber 0g,
Protein23g, Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 6%
CHEDDAR CHEESE SOUP
Serving Size: 4
1/4 cup butter or margarine - (1/2 stick)
1/4 cup all-purpose flour
2 cans Carnation evaporated milk - (12 oz ea)
1 cup beer (or water)
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dry mustard -- (optional)
1/4 teaspoon cayenne pepper
2 cups shredded sharp cheddar cheese - (8 oz)
Toppings:
Cooked crumbled bacon
Sliced green onion
Herbed croutons
Heat butter in large saucepan over medium heat. Add flour; cook,
stirring constantly or until bubbly. Add evaporated milk; bring to a
boil over high heat, stirring constantly.
Reduce heat; stir in beer, Worcestershire sauce, salt, mustard and
cayenne pepper. Simmer for 10 minutes. Remove from heat. Stir in
cheddar cheese until melted.
Ladle into bowls. Serve with toppings.
This recipe yields 4 servings.
CARAMEL APPLE DESSERT
Sliced apples bake into the top of this rich, tempting cake. It's easy
and fun because the caramel sauce forms while it bakes.
Prep Time: 20 min
Total Time: 1 hour 20 min
Makes: 6 servings
1 1/2 cups Original Bisquick® mix
2/3 cup granulated sugar
1/2 cup milk
2 medium cooking apples, peeled and sliced (2 cups)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup boiling water
Sweetened whipped cream or ice cream, if desired
1. Heat oven to 350ºF. Mix Bisquick and granulated sugar in medium
bowl. Stir in milk until blended.
2. Pour into ungreased square pan, 9x9x2 inches. Top with apples;
sprinkle with lemon juice. Mix brown sugar and cinnamon; sprinkle over
apples. Pour boiling water over apples.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes
out clean. Serve warm with whipped cream.
High Altitude (3500-6500 ft) Not recommended.
Health Twist
For more fiber and color, leave the peel on the apples.
Substitution
To make yummy Caramel Pear Dessert Squares, substitute 2 cups sliced
peeled pears for the apples.
Nutrition Information:
1 Serving: Calories 355 (Calories from Fat 45 ); Total Fat 5 g
(Saturated Fat 1 g); Cholesterol 0mg; Sodium 450 mg; Total Carbohydrate
75 g (Dietary Fiber 1 g); Protein 3 g
Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 10 %; Iron 8
%
*Percent Daily Values are based on a 2,000 calorie diet.
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Readers' Family-Owned
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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
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
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.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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