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A to Z Recipes
November 30, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. So, are you all turkeyed out? Funny how folks who have the big bird can't wait to get rid of it and those of us who didn't have one would love to trade refrigerators with them. I really enjoy turkey and find it a great meal maker. I have promised myself to prepare one soon, even if it is not for a holiday meal. Some turkey soup would hit the spot right about now with our chilly temperatures. Some turkey quesadillas sound good, as does some turkey tetrazzini. Yum!
The recipe cupboard is beginning to look bare. What a wonderful thing sharing is. I do hope you will send along a recipe or two before Santa Claus has you looking the other way.
The current Monthly Theme topic is Heavenly Holiday
Cookies, in memory of our Linda G. in MI, who was a very important part of the a2z family before her passing. It ends today. I won't have time to get to the recipes until sometime tomorrow
evening so please share some by then, won't you? Please visit the Monthly Theme - Recipe Submissions section to read more about it. You'll find the link to use for sharing recipes here at
A to Z Recipes. A new Monthly Theme topic will be announced in Wednesday's issue.
We do our very best to give you something to make you laugh, think, and cook in every issue. Today is certainly no exception as we have oodles of everything for you. Just look at who did all the sharing:
Jim D., WA State
Cheryl, IL
Mary S., Nashville, TN
Larry Holmes, Toronto, Canada
Johnny, LA
Luanne, FL
Treva, NC
Jean, Syracuse, NY
Patricia, Charlevoix, MI
Betty K., Belhaven, NC
Dorie, IL
Larry J., Spring Hill, TN
Leasa, IA
Linda H., Rosharon, TX
Pat, Merritt Island, FL
We'll see you here again on Wednesday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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"Man considers the actions, but God weighs the intentions."
~ Thomas Kempis
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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Hugs
~Shared by Jim D., WA State
No moving parts, no batteries.
No monthly payments and no fees;
Inflation proof, non-taxable,
In fact, it's quite relaxable;
It can't be stolen, won't pollute,
One size fits all, do not dilute.
It uses little energy,
But yields results enormously.
Relieves your tension and your stress,
Invigorate your happiness;
Combats depression, makes you beam,
And elevates your self esteem!
Your circulation it corrects
Without unpleasant side effects
It is, I think, the perfect drug:
May I prescribe, my friend,... the hug!
(and, of course, fully returnable!)
~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!
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'Thank You' to our Troops
~Shared by Cheryl, IL
Here's a simple way to say thanks to our troops:
If you go to this website, www.LetsSayThanks.com you can pick out a thank you card and
Xerox will print it and it will be sent to someone currently serving our country. You can't choose who gets it, but it will go to some member of the armed services. How amazing would it be if we could get everyone we know to send one card? This is a great site, best of all it is absolutely free and only takes a second of your time.
Operation Support Our Troops - Illinois, Inc.
1807 South Washington Street
Suite 110, #359
Naperville, IL 60565
OSOT~IL Office
630-971-1150
http://www.letssaythanks.com/
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Heavenly Holiday Cookies
Just as the name implies, we're looking to bake up some heavenly holiday cookies. This month's theme topic is dedicated to our dear
Linda G. who often published issues here at a2z on Wednesdays. Her family could always count on some of the best cookies in the world during the holidays. I know many in your family anxiously await this time of year for the same reason. Let's share recipes for these tiny gems that we lovingly bake up for family and friends as we gather during the holiday season. Any cookie recipe will do (bars, drop, pressed, etc.) and please keep the rules for submitting them in mind (title, ingredients, etc. accompanied by the required information about yourself). I think this is a perfect tribute to one of the nicest people I've had the pleasure of knowing. In my heart I know
Linda is having a truly Heavenly Holiday this year.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Heavenly Holiday Cookies. We will collect them the remainder of this month and post them on the
second Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Heavenly Holiday Cookies
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Heavenly Holiday Cookies.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Heavenly Holiday Cookies has a deadline of November 30, 2008, and will be posted on December 7, 2008.
Please use this email link to submit a recipe for theme recipes: Heavenly Holiday Cookies
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our November Birthday Babies:
2nd Patricia F. in Nebraska
2nd Sandy in Wise, Virginia
2nd Cindy in Salem, Ohio
3rd Patty R. in Alaska
4th Linda H. in Carmel, New York
4th Sheridan in Scandia, Kansas
6th Nancy S. in Elma, Washington
6th Trina S. in Commercial Point, Ohio
7th Shernette R. in Hanover, Jamaica, W. I.
7th Beverly H. in Long Beach, California
8th Janet S. in Winona, Minnesota
8th Sheila G. in Cedartown, Georgia
8th Brenda H. in West Lafayette, Ohio
8th Sally H. in Boise, Idaho
9th Bill E. in Rocky Mount, North Carolina
11th Sandy M. in Benzonia, Michigan
12th Aafrin in Pune, India
13th Joan in Savona, British Columbia, Canada
13th Anita, Battle Ground, WA
14th Marilyn B. in Center Line, Michigan
14th Susan H. in Waynesboro, Pennsylvania
15th Cheryl in Chicago, Illinois
15th Christine in London, Ontario, Canada
16th Laura B. in Jonesville, Louisiana
16th Carole L. in Binghamton, New York
17th Don G. in Georgia
17th Mary S. in Nashville, Tennessee
19th Anna F. in Dickinson, North Dakota
19th Amber T. in Drumright, Oklahoma
20th Helen J. in North Fort Myers, Florida
20th Virginia M. in Lagos
20th Brenda S. in The Chaco, Paraguay
21st Jaye P. in Fairbanks, Alaska
23rd Mechelle D. in Tampa, Florida
25th Carol A. in Northern California
26th Marge in South Dakota
26th Olga R. in Williamstown, New Jersey
27th Linda C. in Ardmore, Oklahoma
28th Stoney S. in Mount Hope, Virginia
29th Linda in Huber Heights, Ohio
29th Kathy C. in Bartlesville, Oklahoma
30th Bill R. in Madison, Wisconsin
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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My Five New Boyfriends!!!
~Shared by Jim D., WA State
I am seeing 5 gentlemen every day.
As soon as I wake up, Will Power helps me get out of bed
Then I go to see John.
Then Charlie Horse comes along, & when he is here, he takes a lot of my time & attention.
When he leaves, Arthur Ritis shows up & stays the rest of the day. He doesn't
like to stay in one place very long, so he takes me from joint to joint.
After such a busy day, I'm really tired & glad to go to bed With Ben Gay.
What a life!
Oh, yes, I'm also flirting with Al Zymer and I am thinking of calling JACK DANIELS or JOHNNY WALKER to come and keep me company.
Now remember this: Life is like a roll of toilet paper... the closer it gets to the end, the faster it goes... so have fun, think 'good thoughts' only, learn to laugh at yourself, and Count your blessings!
Top Ten Signs You've Eaten Too Much
~Shared by Mary S., Nashville, TN
10. Hundreds of volunteers have started to stack sandbags around you.
9. Doctor tells you your weight would be perfect for a man 17 feet tall.
8. You are responsible for a slight but measurable shift in the earth's axis.
7. Right this minute you're laughing up pie on the carpet.
6. You decide to take a little nap and wake up in mid-July.
5. World's fattest man sends you a telegram, warning you to "back off!"
4. CBS tells you to lose weight or else.
3. Getting off your couch requires help from the fire department.
2. Every escalator you step on immediately grinds to a halt.
1. You're sweatin' gravy.
A Few Food Aphorisms
~Shared by Larry Holmes, Toronto, Canada
The Mason-Dixon line is the dividing line between cold bread and hot biscuits.
~Bob Taylor
Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.
~Alice May Brock
Pâté: A French meatloaf that has had a couple of cocktails.
~Carol Cutler
Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.
~Art Buchwald
Americans will eat garbage, provided you sprinkle it liberally with ketchup, chili sauce, Tabasco sauce, cayenne pepper or any other condiment which destroys the original flavor of the dish.
~Henry Miller
On Chinese food: "You do not sew with a fork, and I see no reason why you should eat with knitting needles.
~Miss Piggy
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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CALIFORNIA
GRAMMY'S CHICKEN SOUP
Ingredients:
1 large chicken, preferably 4-5 pounds
1 onion, peeled and halved
2 carrot, peeled and left whole
3 whole ribs celery
1 tomato, peeled, seeded and very finely diced
1 bay leaf
Salt and freshly ground black pepper
1 pound (12 ounces) pastina
1/2 cup packed arugula, or other greens
Parmesan, for grating
Directions:
Preheat the oven to 300°F. Rinse the chicken well. Place in a deep roasting pan with the onion, carrot, celery, tomato and bay leaf. Add enough cold water to come about two-thirds up the sides of the chicken. Bring to a simmer. Cover, place in the oven and braise for about 1-1/2 hours, until the chicken is completely cooked. Remove from the oven and turn the chicken over in the broth to cool. Remove the cooled chicken from the broth. Shred the chicken and strain the broth into a stockpot. Set aside. Meanwhile: Bring a pot of salted water to boil. Add the pastina and cook for about 14 minutes, or until done. Drain and set aside. To complete: Bring the reserved broth to a simmer, season with salt and pepper, and add the cooked pastina. Add the chicken and greens, to wilt the greens and heat the chicken. Ladle into bowls. Grate Parmesan over the soup.
Source: Renaissance Hollywood Hotel
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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Recipe Name: Quick Quesadillas
Submitted by: Patricia, Charlevoix, MI
Posted on: November 26, 2008
Review by: Maggie, TX
My son, Trey, made these for us last night. It was a nice change from the way he normally does them (he usually fries them in a little canola oil in a pan). We did spray the bottom of the tortillas with cooking spray before laying them in the pan, and on the top ones. The chicken was juicy and very flavorful. Trey wants to use this the next time we have leftover taco meat and sub it for the
chicken (turkey sounds very good to me!). I think this is an excellent recipe and indeed, "quick". This is a keeper,
Patricia. Thanks!
QUICK QUESADILLAS
~Shared by Patricia, Charlevoix, MI
4 flour tortillas
1 can of refried beans
1 cup Jack cheese, grated
1 cup cheddar cheese, grated
1 good sized boneless skinless piece of chicken
1 tsp. cumin
1/2 tsp. coriander
1 tsp. salt
sour cream, salsa, avocado, or olives for garnish
Preheat oven to 400 degrees. lightly grease a cookie sheet and place two flour tortillas on it. Spread the tortillas with the refried beans. Slice chicken into strips or cubes. Saute chicken in a skillet with salt, cumin, and coriander till done (about 10 minutes).
Place cooked chicken onto tortillas covered with beans. Place cheese on top of each tortilla evenly then top each tortilla with remaining flour tortillas so it looks like a sandwich. Place in 400 degree oven for 10 minutes or until cheese has melted, and top is crisp. Cut with a pizza cutter, garnish, and serve.
Serves 4.
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
TURKEY BISCUIT CASSEROLE
~Shared by Johnny, LA
3 cups leftover turkey chopped
1 can cream of celery soup
1 can biscuits (10 count) or make your own.
1 lb frozen package mixed vegetables
1/4 cup chopped onion
2 tablespoons butter
1/2 cup milk
garlic powder
2 to 3 oz. sharp cheddar cheese
black pepper
Cook vegetables according to package directions and drain. In a large saucepan sauté onion in butter until opaque. Add turkey, vegetables, soup, and milk to thin slightly. Add garlic powder and pepper to taste and cook until bubbly. Pour hot mixture into large casserole dish and top with quartered biscuits. Grate cheese over the top of casserole and bake at 400 degrees until the biscuits are golden brown.
CRANBERRY SALAD
~Shared by Luanne, FL
I am not fond of cranberries at all, but this is pretty good for someone who doesn't like them. It is not tart and that is my bug-a-boo !!
1 Package fresh cranberries
1 Small can crushed pineapple, drained
1 Small can mandarin oranges, drained
1 Apple, peeled and chopped
1 Banana, sliced
3/4 Cup pecans, chopped
1 Cup granulated Sugar
1 Large box Cherry Jell-O
1 Cup boiling water
Combine fruit and nuts in a large bowl. Stir in sugar. Cover and refrigerate for about 4 hours. Combine Jell-O and boiling water. Let set until soft set then add fruit mixture. Refrigerate for several hours.
PUMPKIN WALNUT CAKE
~Shared by Treva, NC
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 package yellow cake mix
3/4 cup butter or margarine, melted
1-1/2 cups chopped walnuts
Directions:
Combine pumpkin, milk, eggs, sugar and spice together. Transfer to a 13x9x2inch baking pan. Sprinkle with dry cake mix and butter. Top with walnuts. Bake at 350 degrees F. for 30 minutes or until toothpick inserted into center comes out clean. Serve with ice cream or whipped topping.
BABY LOIN BACK RIBS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
2 slabs baby loin back ribs (about 4 pounds)
3 tablespoons Dry Spices
1 cup Basting Sauce
1 cup Sweet Sauce
Place ribs in a large, shallow pan. Rub Dry Spices evenly over ribs. Cover and chill 3 hours.
Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty. (For gas grill, light only one side.) Place food rack on grill. Arrange ribs over unlit side.
Grill ribs, covered with grill lid, over medium heat (300° to 350°) for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce and turning occasionally. Brush ribs with Sweet Sauce the last 30 minutes.
Note: Use remaining Dry Spices as a rub on pork or chicken.
Yield: Makes 3 to 4 servings
Source: Southern Living
LEMONADE WITH BERRY CUBES
~Shared by Patricia, Charlevoix, MI
1 11.5-oz. can frozen concentrate strawberry or any berry mix juice
24 raspberries or 8 strawberries, sliced (optional)
2 quarts water
11/3 cups sugar (or more, to taste)
11/3 cups fresh lemon juice
8 lemon slices
8 mint sprigs
Pour the juice concentrate and 1 can of water into a pitcher. Mix to combine, then pour the juice into two ice cube trays, adding raspberries or sliced strawberries if you wish. Freeze. Combine the 2 quarts of water and the sugar in a medium saucepan. Bring to a boil and stir to combine. Reduce to a simmer and cook until the sugar is dissolved, about 1 to 2 minutes. Remove from heat.
Strain the lemon juice through a fine sieve into the sugar syrup. Chill.
Slit each lemon slice once, from center to rind, then press the slits onto eight glasses. Fill each glass with 3 berry ice cubes and the lemonade.
Garnish with a mint sprig.
Makes 8 glasses.
CRANBERRY FUDGE
~Shared by Treva, NC
2 cups - Semi-Sweet Chocolate Chips
1/4 cup - Light Corn Syrup
1/2 cup - Powdered Sugar
1/4 cup - Evaporated Milk
1 tsp - Vanilla
1 6-ounce Package of Sweetened Dried Cranberries
1/3 cup - Chopped Pecans
Line the bottom and sides of 8x8-inch pan with plastic wrap. Set aside.
Combine chocolate chips and corn syrup in a medium saucepan. Cook over low heat until melted and smooth. Remove from heat.
Add powdered sugar, evaporated milk and vanilla; stir vigorously until the mixture is thick and glossy.
Add sweetened dried cranberries and nuts and mix well.
Pour into prepared pan. Cover and chill until firm for about 8 hours.
Cut into 1 1/2 inch squares. Store covered in refrigerator. Serve at room temperature.
Makes about 25 pieces.
CHINESE FRIED WALNUTS
~Shared by Betty K., Belhaven, NC
6 cups water
4 cups walnuts
1/2 cup sugar
salad oil
salt
Boil water in 4 qt saucepan. Add walnuts, boil 1 minute, rinse with hot water & drain. Gently stir warm walnuts with sugar. Let stand 5 minutes to dissolve sugar. In electric fryer, heat 1 inch salad oil to 350F. Add half of the walnuts at a time & fry until lightly brown. Sprinkle lightly with salt, if desired. Toss lightly to keep from sticking. Drain on paper towel. Store tightly covered.
SUN DRIED TOMATO SPREAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
2 (8 oz) pkg. cream cheese softened
2 C. mayonnaise
1/4 C. finely chopped onion
4 garlic cloves minced
1 (7 oz) oil packed jar sun dried tomatoes drained and chopped
2 C. shredded Mozzarella cheese
2 C. shredded Italian cheese blend
1 C. shredded Parmesan cheese, divided
Assorted crackers
In a large mixing bowl combine the cream cheese, mayonnaise, onion and garlic until blended. Stir in tomatoes and red peppers. Stir in mozzarella, Italian cheese blend and 3/4 C. Parmesan cheese. Transfer to a greased 9x13 baking dish. Sprinkle with the remaining Parmesan cheese. Bake uncovered at 350 for 18-22 minutes or until edges are bubbly and lightly browned. Serve with crackers.
UPSIDE-DOWN APPLE COFFEE CAKE
~Shared by Treva, NC
CAKE
1/3 cup packed brown sugar
1/3 cup chopped pecans toasted
3 tablespoons all-purpose flour
2 tablespoons butter or margarine melted
2 cups all-purpose baking mix
1/2 cup granulated sugar
2 teaspoons ground cinnamon
2/3 cup Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1/4 cup vegetable oil
1 large egg lightly beaten
2 tablespoons hot water
1 tablespoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
1 teaspoon vanilla extract
APPLE TOPPING
1 (12 ounces) package STOUFFER'S frozen Harvest Apples defrosted*
1/4 cup packed brown sugar
1/4 cup chopped pecans toasted
2 tablespoons butter or margarine
PREHEAT oven to 350° F. Lightly grease 9-inch-round cake pan.
FOR CAKE:
COMBINE brown sugar, nuts, flour and butter in small bowl; mix well. Sprinkle over bottom of prepared cake pan. Stir together baking mix, granulated sugar and cinnamon in medium bowl. Combine Coffee-mate, oil, egg, water, coffee granules and vanilla extract in small bowl; stir into baking mix mixture. Pour over nut mixture in cake pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Run knife around edge to loosen side; invert onto serving platter. Top with Apple Topping.
FOR APPLE TOPPING:
COMBINE harvest apples, brown sugar, nuts and butter in medium skillet. Cook over medium heat until warm.
*DEFROST harvest apples in microwave on MEDIUM (50%) power for 6 to 7 minutes.
Servings: 8
COCKTAIL CHICKEN
~Shared by Larry J., Spring Hill, TN
Slow roasting is the secret to this tender, citrus flavored baked chicken. Add some steamed asparagus and baked red potatoes on the side and this would be a real nice trio.
Ingredients
1 whole roasting chicken (3-5 lbs)
1 can Coca-Cola
1/2 cup rum (any brand)
1/2 cup orange marmalade
4 cloves crushed & chopped garlic
1 Tbsp teriyaki sauce
1 tsp salt
Juice of 1/2 fresh orange
1/2 of a fresh orange, sliced
Bouquet of fresh herbs (thyme, rosemary, basil, oregano)
1 tsp fresh ginger root
1 Tbsp olive oil
Method
Rinse chicken, both inside and out. Place herb bouquet inside chicken. Rub outside skin with olive oil and place in crock pot or slow cooker. Sprinkle chopped garlic and salt on top of chicken. Mix marmalade, orange juice, rum, teriyaki & ginger root until incorporated and then pour over chicken. Pour full can of Coke (the real thing) over the chicken, add sliced oranges on top & cover with glass lid. Allow to cook slowly until ingredients make a semi-thick sauce and chicken is tender to the touch.
Notes: This recipe will be tender and delicious after 6-8 hrs of slow cooking. If desired remove chicken whole or in pieces (it's so tender it may fall apart when removing). Once chicken is sliced or cut into pieces thicken remaining sauce in a skillet and pour over cut pieces.
Number of Servings: 4-6
FRITO PIE
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
I don't know why it was named this...no Frito's!
2 1/2 C crushed Doritos (Nacho cheese)
1 lg onion, chpd fine
2 C chili (really good with leftover homemade)
1 C shredded cheddar
Grease a casserole dish generously.
Layer 1 1/2 C chips on bottom. Add onion in an even layer. Spread chili evenly over onion. Sprinkle with remaining chips and top with cheese.
Bake at 350° for 15 mins until cheese is melted and chili is bubbly.
Source: My OLD recipe box
CHOCOLATE TURTLE CHEESECAKE
~Shared by Treva, NC
INGREDIENTS:
24 chocolate sandwich cookies, crushed
2 tablespoons butter, melted
2 (8 ounce) packages cream cheese
1/3 cup white sugar
1/4 cup sour cream
2 eggs
1 teaspoon vanilla extract
1/2 cup caramel topping
1/2 cup chocolate fudge topping (recipe follows)
1/2 cup pecan halves
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). In small bowl, combine crushed cookies and melted butter. Press into bottom and sides of 9 inch pie pan.
Place in freezer. In large bowl, beat cream cheese with electric mixer until creamy. Add sugar, sour cream, eggs and vanilla and beat until smooth.
Pour cream cheese mixture over cookie crust. Bake 30 to 35 minutes, or until center is almost set. Loosen cheesecake from sides of pan, cover loosely and chill in refrigerator 8 hours or overnight.
To serve, drizzle with caramel and fudge sauces and top with pecan halves.
Hot Fudge Sauce
Prep: 5 min
Cook: 5 min
Makes 3 cups
INGREDIENTS:
1 can (12 ounces) evaporated milk
1 package (12 ounces) semisweet chocolate
Chips (2 cups)
1/2 cup sugar
1 tablespoon stick margarine or butter
1 teaspoon vanilla
DIRECTIONS:
Heat milk, chocolate chips and sugar to boiling in saucepan over medium heat, stirring constantly; remove from heat
Stir in margarine and vanilla until mixture is smooth and creamy. Serve warm over ice cream, cake or brownies. Store in refrigerator up to 4 weeks
*Spreads with 65% vegetable oil can be substituted
Timesaving Tip:
To microwave, mix milk, chocolate chips and sugar in 8-cup microwaveable measure. Microwave uncovered on High 6 to 8 minutes, stirring every 2 minutes, until thickened and smooth. Stir in margarine and vanilla until mixture is smooth and creamy.
MEXICAN CASSEROLE
~Shared by Jim D., WA State
Yield: 4 servings
1 lb Ground beef
1 MD Onion; chopped
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1 cn Enchilada sauce
1 sm Bottle taco sauce
1 Bag of cheese Doritos
2 c Cheddar cheese; grated
Saute meat and onion. Drain. Mix soups and sauces with meat. Layer chips, soup/meat mix and cheese in a 2 qt casserole dish. Repeat layers. Bake at 350~ for 30 minutes, uncovered.
SPICY SAUSAGE AND FENNEL RIGATONI
~Shared by Larry Holmes, Toronto, Canada
2 tablespoon olive oil
1 onion, chopped
4 Italian sausages, hot, mild or a combo
12 small fennel bulb
2 garlic cloves, minced
12 teaspoon fennel seeds, (optional)
1/2 cup red wine
1 can (28 ounces) plum tomatoes
1 package(16 ounces) rigatoni
grated Parmesan cheese
Bring a large pot of salted water to a boil. Meanwhile, in a large wide saucepan, heat oil over medium heat. Add onion and sauté a couple of minutes. Split open sausage casings and scrape our meat and at to pan. Using a fork, stir continuously to break up meat until nearly cooked. Add fennel, garlic and fennel seeds. Cook a couple of minutes and then add wine. Boil until wine is nearly evaporated, then add plum tomatoes. Smash with a potato masher to break up tomatoes. Simmer, uncovered, until slightly thickened, about 15 minutes.
While sauce is simmering, add pasta to boiling water and cook fooling package directions. Drain, Top pasta with sauce. Serve with Parmesan cheese.
Serves 4
DUTCH APPLE FRITTERS
~Shared by Treva, NC
(Makes 3 dozen fried apple slices)
Apple fritters are a favorite treat in Holland, where they're sprinkled with powdered sugar and sold fresh from street carts. But no matter where you are, now is the perfect time of year to serve up these crowd pleasers. Note: an apple corer will make your job easier.
6 large cooking apples
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, beaten
1/2 cup milk
Oil for deep frying
Powdered sugar
1) Peel the apples and remove the cores. Cut into 1/3"-thick slices.
2) Combine the flour, sugar, baking powder, and salt.
3) Add the beaten egg and milk to the flour mixture and mix well to remove any lumps.
4) Pour the cooking oil into a deep frying pan to a depth of 1/2". Heat the oil. Then dip the apple slices into the batter and deep-fry until golden on one side. Flip and fry until golden brown on the other side as well. Drain on paper towels.
5) Sprinkle the fried apples with confectioner's sugar.
Voila! Tasty Dutch apple fritters are yours for the tasting.
MEXICAN CHILES IN WALNUT SAUCE
(Chiles en Nogada)
~Shared by Linda H., Rosharon, TX
6 poblano chiles or green bell peppers
1 recipe Picadillo (see below)
1 cup (250 ml) finely chopped walnuts
1/2 cup (125 ml) finely chopped blanched almonds
8 oz (225 g) cream cheese, softened
1 cup (250 ml) milk
1/4 tsp (1 ml) cinnamon (optional)
The seeds of 1 pomegranate
Hold the chiles on a fork over a flame or electric burner until the skin blisters. Place them in a paper bag and allow to cool for 15 minutes. Peel the skin off under running water. Cut a slit the length of the peppers and remove the seeds and ribs. Stuff the peppers with the picadillo and fasten them closed with toothpicks if necessary. Arrange the stuffed peppers on a platter.
Combine the nuts, cream cheese, and enough milk to make a sauce about the thickness of mayonnaise. Stir in the optional cinnamon. Pour the sauce over the chiles and sprinkle the pomegranate seed over the top.
Serves 6.
Picadillo
2 Tbsp (30 ml) olive oil
1 lb (500 g) ground beef
1 onion, finely chopped
1 clove garlic, finely chopped
1 apple, peeled, cored, and finely chopped
2 tomatoes, seeded and chopped
1 to 2 jalapeno peppers (to taste), seeded and finely chopped
1/4 cup (60 ml) raisins
1/4 cup (60 ml) pimiento stuffed olives, chopped
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) cinnamon
Salt and freshly ground pepper to taste
Heat the oil in a large heavy skillet over moderate heat. Brown the beef, then add the onions and garlic. Cook uncovered for 10 minutes, until the onions are tender. Add the remaining ingredients and simmer uncovered for 20 minutes.
ACADIAN PEPPERED SHRIMP
~Shared by Pat, Merritt Island, FL
1 1/2 C butter
3 cloves garlic -- minced
2 whole bay leaves, crushed fine
2 tsp rosemary, crushed
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp nutmeg
1/2 tsp sweet paprika paprika
5 Tbs fresh ground black pepper*
2 Tbs fresh squeezed lemon juice
3 lbs fresh shrimp in shell, heads removed
In large heavy saute pan, melt butter. Add all other ingredients except the shrimp and cook over medium heat, stirring, about 20 minutes.
Add shrimp to the sauce, mix thoroughly and cook over medium heat 6-8 minutes, or just until the shrimp turn pink. Serve at once. Add some of the sauce with each portion. (Have French bread on the table for sopping and plenty off napkins on hand)
NOTE: Pretty good. *I used only 1 Tbs black pepper and it was quite adequate. I also served mine over rice, but you could offer either or rice or bread or both. I also served a green salad.
Serves 3 - 4.
Source: Unknown
HOT SPICED CIDER
~Shared by Treva, NC
Prep: 5 min
Cook: 20min
Makes 6 servings, about 1 cup each
6 cups apple cider
1/2 teaspoon whole cloves
1/4 teaspoon ground nutmeg
3 sticks cinnamon
1. Heat all ingredients to boiling in 3-quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes.
2. Strain cider mixture to remove cloves and cinnamon if desired. Serve hot.
1 Cup: Calories 115 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 10mg; Carbohydrate 29g (Dietary Fiber 0g); Protein 0g
Hot Buttered Rum-Spiced Cider:
Prepare cider as directed above. For each serving, place 1 tablespoon butter (we do not recommend using margarine or spreads), 1 tablespoon packed brown sugar and 2 tablespoons rum in mug. Fill with hot cider.
BANANA BROWNIES
~Shared by Mary S., Nashville, TN
1 C. butter
6 ripe bananas
3/4 C. sugar
3/4 C. brown sugar
1 t. vanilla
3 eggs
3 C. flour
2 t. baking soda
1 t. salt
1 C. chocolate chips
Preheat oven to 350.
Cream butter. Add bananas, sugars, vanilla and eggs and mix well. Add flour, soda and salt and mix well. Mix in 1/2 C. of chocolate chips. Spread into greased 9x13 baking pan. Sprinkle the remaining 1/2 C. of chocolate chips on top. Bake at 350 for 5 minutes. Use a knife to swirl in the melted chips on top. Return to oven and bake another 25-30 minutes. Cool and cut into squares.
CLASSIC STUFFED PEPPERS
~Shared by Johnny, LA
This one is from the kitchen of jazz and R&B singer and Jazzfest regular Wanda Rouzan. With ground round, hot pork sausage, shrimp and seasoning ham, it's in the classic New Orleans vein. Rouzan noted that you may substitute ground turkey and turkey ham for a leaner version.
4 large green bell peppers
½ pound ground round
½ pound hot pork sausage
1 medium onion, chopped
1 medium bell pepper, chopped
2 celery ribs, chopped
4 green onions, chopped
½ loaf stale French bread
2 eggs, beaten
1 pound small fresh shrimp, peeled and deveined
¼ pound seasoning ham, in ½-inch cubes
3 cloves garlic, chopped
1 tablespoon parsley, chopped
½ teaspoon thyme
3 bay leaves, bruised
½ teaspoon sugar
1 teaspoon salt, or to taste
¼ teaspoon cayenne pepper, optional
¼ teaspoon black pepper, or to taste
½ cup bread crumbs
½ cup butter or margarine
Use a Magnalite or heavy iron skillet to cook the stuffing. Use a medium stock pot to cook the four peppers. Split bell peppers in half lengthwise, remove seeds and membranes, wash and place in boiling salted water for about 5 minutes (do not let peppers become limp). Set aside.
In large skillet, saute ground round and pork sausage. Pour off juices and set in refrigerator. To skillet, add chopped onion, the one chopped bell pepper, celery and green onion and saute for about 3 minutes.
In a large bowl, dampen stale French bread until moist, squeeze out excess water and add eggs. Mix well and add to sauteed meats and seasonings. Cook for 5 minutes. Add shrimp, ham and remaining seasonings (garlic, parsley, thyme, bruised bay leaves, sugar, salt and cayenne and black pepper).
Now, skim the fat off the refrigerated meat juices (throwing out the fat) and add to mixture in skillet. Cook for 5 minutes. Fill peppers, top with bread crumbs and butter or margarine. Bake for about 15 minutes at 350 degrees.
HUMMINGBIRD CAKE
~Shared by Treva, NC
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs -- beaten
1 & 1/2 cups vegetable oil
1 & 1/2 teaspoons vanilla extract
1 (8 oz) can crushed pineapple -- NOT drained
2 cups pecans OR walnuts -- chopped
2 cups bananas -- chopped
CREAM CHEESE FROSTING
1 (8 oz) pkg cream cheese -- softened
1/2 cup butter or margarine -- softened
1 (16 oz) pkg powdered sugar
1 teaspoon vanilla extract
Combine dry ingredients in large bowl. Add beaten eggs and oil, stirring until all ingredients are moist. DO NOT BEAT!
Stir in vanilla, pineapple, 1 cup chopped nuts and the bananas.
Spoon batter into 3 well greased and floured cake pans. Bake at 350 for 20-30 mins or till tests done.
Cool in pans 10 mins. remove and cool completely on rack.
Spread frosting over and sprinkle remaining nuts on top.
CREAM CHEESE FROSTING
Combine cream cheese and margarine and cream until smooth. Add sugar, beat until light and fluffy then stir in vanilla.
BACON-CHEDDAR HOT-WATER CORNBREAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Prepare this cornbread at the last minute so you can serve it piping hot.
2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4 to 1 1/4 cups boiling water
8 slices cooked and crumbled bacon
1 cup shredded sharp Cheddar cheese
4 minced green onions
Vegetable oil
Softened butter
Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits. Stir in bacon, cheese, and green onions.
Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain well on paper towels. Serve immediately with softened butter.
Note: Stone ground (coarsely ground) cornmeal requires more liquid.
Yield: Makes 8 patties
Source: Southern Living, January 2004
BAKED CHICKEN AND RHUBARB
~Shared by Patricia, Charlevoix, MI
3 lb. chicken breasts and thighs or 1 whole chicken cut up
2 cups diced rhubarb (1/2-inch pieces)
1/3 cup sugar
11/2 Tbsp. cornstarch
11/2 cups water
2 tsp. lemon juice
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
rice for serving
Combine cornstarch, sugar, rhubarb and water in a saucepan. Cook and stir over medium heat until mixture boils. Cook until clear and thickened, about 2 minutes. Add lemon juice. Cool.
Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt. Bake uncovered in 375 degrees oven for 30 minutes. Spoon rhubarb sauce over chicken. Sprinkle with spices. Return to oven and bake 20 minutes longer. Serve immediately with sauce spooned over chicken. Serve with hot cooked rice.
Yields 4 to 6 servings.
PEACHES AND CREAM MUFFINS
~Shared by Treva, NC
Makes 10 muffins
1 egg
1/2 c. milk or sour cream
1/4 c. vegetable oil
1 1/2 c. flour
1/2 c. sugar
2 t. baking powder
1/2 t. salt
1 c. chopped fresh or frozen peaches, thawed
In a bowl, beat egg. Add milk and oil.
Combine flour, sugar, baking powder and salt. Stir dry ingredients into the egg mixture just until moistened. Stir in peaches.
Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 20 to 25 minutes or until a toothpick inserted in a
muffin comes out clean.
Cool 5 minutes before removing from pan to a wire rack.
NACHOS
~Shared by Jim D., WA State
Yield: 4 servings
8 oz Bag tortilla chips
1/2 c Refried beans
1/2 c Cheese sauce
1/4 c Jalapeno peppers, sliced
1/2 c Sliced black olives
1/2 c Onion, diced
1/2 c Tomatoes, diced
2 c Cheddar cheese, shredded
2 c Jack cheese, shredded
1/2 c Scallions, chpd
1/2 c Sour cream
1/2 c GUACAMOLE, favorite
1/2 c SALSA, favorite
Preheat oven 400 F. In 9" baking dish, spread an even layer of chips. Pour cheese sauce and beans evenly over chips. Sprinkle
with jalapenos, olives, onions, and tomatoes. Top with cheese; bake 5 mins or until cheese melts. Garnish with scallions. Serve with sour cream, guacamole and salsa.
Source: Sgt. Preston's Yukon Saloon and Dance Hall, Disneyland Hotel.
SOUR CREAM PANNA COTTA WITH MACERATED GRAPES
~Shared by Larry Holmes, Toronto, Canada
2 teaspoon unflavored gelatin
1 cup 35% whipping cream, divided
1/2 cup lightly packed brown sugar
2 cups low-fat sour cream
1/4 cup white wine
4 cups red and green grapes, halved
1/4 cup white wine
1 teaspoon lemon zest
In a saucepan, sprinkle gelatin over 1.4 cup of the whipping cream and let stand 1 minute to soften. Bring to simmer over medium-low heat, stirring until gelatin dissolves. Add remaining cream with brown sugar and return to a simmer, stirring until sugar is dissolved. Remove from heat.
In a measuring cup, whisk together sour cream an 1/4 cup white wine; pour into cream mixture and whisk until combined and smooth. Pour into six 6-ounce ramekins or custard cups and chill until firm, or at least 8 hours and up to 2 days.
In a large bowl, combine grapes, remaining wine and lemon zest. Let stand at room temperature for at least 4 hours or refrigerated for at least 8 hours or up to 2 days.
To unmold; run a thin, sharp knife along the edge of each ramekin to loosen and dip in a bowl of hot water for a few seconds. Invert onto a plate and gently
lift ramekin. Serve with macerated grapes.
Makes 6 servings.
BAKED CHICKEN SALAD
~Shared by Treva, NC
2 cups chicken, cooked and diced
1& 1/2 cups celery, diced
1/2 cup blanched almonds
4 cups potato chips, whole
1/2 cup mayonnaise
1 lemon slice, peeled
1/2 small onion
1 cup cheddar cheese cubes
Preheat oven to 375 degrees.
Grease a 2-quart casserole. Put chicken and celery into casserole. In a blender, chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles*, at stir. Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake 30 minutes.
*NOTE - A cycle is defined as 1 second pulse operation with a pause for food to settle before repeating.
Serves 4
MEXICAN CHICKEN CASSEROLE
~Shared by Linda H., Rosharon, TX
Need a great meal to make on the fly and easy to serve again and again. Keep some chips on hand to add an extra crunch. Enjoy!
4 boneless chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 can Rotel tomatoes
1 jar con queso cheese or cheese whiz
1 bag chili cheese Fritos chips
1 small onion
Boil chicken, cool and cut in pieces on bottom of casserole dish. Melt cheese and pour over chicken. Dice onions and put over cheese. Mix soups and tomatoes together. Pour half in casserole dish. Crush
Frito chips and mix with second half of soup mixture. Add this to the casserole
dish. Bake at 375 for 20-30 minutes or until chips start to brown.
SWEET ONION AND HERB GRILLED CHICKEN
~Shared by Mary S., Nashville, TN
A marinade made with lots of fresh herbs plus the juice of pureed onions lends summery flavor to these char-grilled chicken breasts. Basil and Italian parsley are easy to find at this time of year and partner well, but feel free to substitute any other herbs.
MARINADE
1 large sweet onion, chopped (about 2 cups)
1 cup lightly packed fresh basil leaves
1/2 cup lightly packed coarsely chopped fresh Italian parsley
3 tablespoons olive oil
2 tablespoons sherry vinegar
2 tablespoons minced garlic
CHICKEN
1 1/4 lb. boneless skinless chicken breast halves
1 lb. boneless skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped fresh basil
Blend onion and 2 tablespoons water in blender until smooth, adding additional 1 tablespoon water if necessary. Strain through fine strainer into small bowl, pressing with spatula to extract juices; discard pulp. Return juice to blender, along with all remaining marinade ingredients; blend until smooth. Reserve 1/4 cup of the marinade; cover and refrigerate.
Pour remaining marinade in large resealable plastic bag. Add chicken, turning to coat. Refrigerate 6 to 8 hours or overnight, turning occasionally.
Heat grill. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once.
Sprinkle chicken with chopped basil; serve with reserved marinade.
6 servings
CHILI CHICKEN STRIPS
~Shared by Treva, NC
3/4 cup crushed corn chips
2 Tbsp. dry bread crumbs
1 Tbsp. all-purpose flour
1 to 1 & 1/2 tsp. chili powder
1/2 tsp. seasoned salt
1/2 tsp. poultry seasoning
1/4 tsp. pepper
1/4 tsp. paprika
1 egg
1 & 1/2 lbs. boneless skinless chicken breasts, cut into 1/2 inch strips
4 Tbsp. butter or margarine, softened
In a shallow bowl, combine the first eight ingredients.
In another shallow bowl, beat egg. Dip chicken strips in egg, then coat with corn chip mixture.
In a large skillet, cook half of the chicken in 2 Tbsp. butter for 8-10 minutes or until juices run clear. Repeat with remaining chicken and butter.
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BANANA CREAM PIE
(LOW FAT)
~Shared by Treva, NC
1 vanilla wafer crumb crust
1/2 cup cold skim milk
2 eggs beaten
1-1/2 teaspoon granulated gelatin
1/4 cup cold water
1-1/2 cup hot skim milk
1/4 cup of flour
pinch salt
sugar substitute equivalent to 3 tablespoons sugar
1-1/2 teaspoon pure vanilla extract
1 pound firm-ripe bananas
Instructions:
Prepare pie crust and chill 2 hours or longer before filling. Soak gelatin in cold water and set aside. Heat 1 1/2 cups of milk in the top of a double boiler over simmering water. In a small bowl combine flour, salt and 1/2 cup of cold milk; mix until smooth and without lumps. Slowly pour 1/2 cup of the hot milk into the bowl with the flour mixture; stir to mix well. Then slowly pour contents of the bowl back into the pot of hot milk. Cook and stir over simmering water until thick and smooth. Pour mixture slowly on top of beaten eggs, stirring constantly. Return to top of double boiler.
Cook and stir over simmering water about 4 minutes; remove from heat. Add gelatin, sweetener and vanilla; mix well to dissolve gelatin. Cool and chill until mixture begins to gel. Peel bananas, slice thin and measure 1 1/2 cups.
Arrange 1 cup of sliced bananas in bottom of pie shell, then carefully spoon and pour filling evenly on top. Arrange remaining 1/2 cup sliced bananas on top and garnish with the vanilla crumbs saved when making pie shell. Cover whole pie carefully with plastic wrap. Chill 2-3 hours, until set and firm. To serve, cut into eight equal pieces.
CHOCOLATE ANGEL FOOD CAKE WITH RASPBERRIES
~Shared by Maggie, TX
Ingredients:
16-ounce package angel food cake mix
1/3 cup unsweetened cocoa powder
½ teaspoon ground cinnamon
1 cup frozen fat-free or light whipped topping, thawed (optional)
4 cups fresh raspberries (optional)
Directions
In a large mixing bowl, stir together the cake mix, cocoa powder, and cinnamon. Prepare the cake using the package directions. To serve, top each slice of cake with a dollop of whipped topping and raspberries.
Dietary Information (per serving)
(Without whipped topping and raspberries)
Nutrient Analysis
Serves 16; 1 slice per serving
Calories: 108
Protein: 3 g
Carbohydrates: 24 g
Total fat: 0 g
Cholesterol: 0 mg
Fiber: 1 g
Sodium: 169 mg
Source: American Heart Association Low-Calorie Cookbook
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APPLE GLAZED PORK LOIN
~Shared by Luanne, FL
This is from my Diabetic digest magazine and I must admit it is a winner. Reheats nicely and makes great sandwiches.
Ingredients
2 pounds loin of pork
1/2 cup apple juice ( I used a little more )
1 tablespoon Worcestershire sauce
1 small apple, peeled cored and sliced
Directions
Trim all the visible fat from the roast.
Place the meat on a rack set into a roasting pan.
Mix together the apple juice, sliced apple and Worcestershire sauce.
Pour the apple juice mixture over the meat. Cover.
Roast in a preheated 350 degree F. oven for about 70 minutes.
Continue cooking and baste with pan juices for about 30 minutes or until glazed and the meat thermometer registers "well done for pork".
BAKED CATFISH NUGGETS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound catfish, cut into 3/4-inch nuggets
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 large eggs, beaten
- 1/2 cup all-purpose flour
- Nonstick cooking spray
DIRECTIONS
Preheat the oven to 375 degrees F. Toss the catfish nuggets with the black pepper and garlic powder. Dip the nuggets in the beaten egg, then dredge the nuggets in the flour until they are well coated.
Spray a baking sheet with nonstick cooking spray. Arrange the nuggets on the baking sheet and place them in the oven. Cook for 20-25 minutes, or until the catfish nuggets are done.
Nutritional Information Per Serving (1/4 of the recipe):
Calories: 264, Fat: 7 g, Cholesterol: 241 mg, Sodium: 105 mg,
Carbohydrate: 19 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 28 g
Diabetic Exchanges: 1 Starch, 3-1/2 Very Lean Meat, 1 Lean Meat, 1 Fat
Source: "Cooking with The Diabetic Chef" by Chris Smith
NEW ORLEANS BRAISED ONIONS
~Shared by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 2 to 3 large Spanish onions
- 6 to 9 whole cloves
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black peppercorns
- Pinch ground thyme
- Grated zest and juice of 1 orange
- 1/2 cup condensed beef broth, undiluted
- Finely chopped fresh parsley, optional
- Hot pepper sauce, optional
DIRECTIONS
Get out your slow cooker.
Stud onions with cloves. Place in slow cooker stoneware and sprinkle with salt, peppercorns, thyme and orange zest. Pour orange juice and beef broth over onions, cover and cook on Low for 8 hours or on High for 4 hours, until onions are tender.
Keep onions warm. In a saucepan over medium heat, reduce cooking liquid by half.
When ready to serve, cut onions into quarters. Place on a deep platter and cover with sauce. Sprinkle with parsley, if desired, and pass the hot pepper sauce, if desired.
Nutritional Information Per Serving (1/10 of recipe): Calories: 20, Carbohydrate: 4 g, Fiber: 1 g, Protein: 1 g, Fat: 0 g, Sodium: 188 mg, Cholesterol: 0 mg Diabetic Exchanges: 1 Vegetable
Source: "America's Everyday Diabetes Cookbook"
SAUTÉED SPINACH
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound fresh spinach, stems removed
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon butter
- 1 tablespoon shallots, chopped
- 1/4 cup chicken stock
- 1/2 teaspoon salt
- 1 teaspoon black pepper
DIRECTIONS
Clean the spinach in a bowl or sink filled with cold water. Make sure to agitate the leaves to remove any sand or dirt that might cling to the spinach.
Heat the olive oil and butter in a pan over medium heat. Add the shallots and cook for about 30 seconds. Add the chicken stock and the spinach, cover tightly, and steam until the spinach is tender, about 3-5 minutes.
Source: "Cooking with The Diabetic Chef" by Chris Smith
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TORTELLINI WITH PANCETTA, PARSLEY AND PARMESAN
~Shared by Larry Holmes, Toronto, Canada
1 tablespoon each olive oil and butter
3 ounces thinly sliced pancetta, diced
1 package (14 ounces) plain or spinach tortellini - Or - ravioli, filled with cheese, spinach or squash
1/4 cup chopped Italian parsley
grated Parmesan cheese
freshly ground black pepper
Bring a large pot of salted water to a boil. Meanwhile, in a large frying pan, heat oil with butter over medium hate. Add pancetta and stir until crisp, reducing heat if needed.
Ad pasta to boiling water and cook according to package directions. Reserve a couple of tablespoons pasta water, then drain tortellini. Add tortellini to frying pan and
stir with pancetta mixture. Sprinkle with parsley, adding pasta water by tablespoon if pasta begins to stick.
Serve with Parmesan and a grinding of pepper.
Serves 2 or 3.
ASIAN GRILLED SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
2 chicken breasts, split in half
4 cups assorted fresh greens
1 cucumber, halved, seeded and sliced
1 carrot, shredded
2 green onions, thin sliced
1/2 package ramen noodles, uncooked, broken
2 mandarin oranges
five spice powder, salt and pepper - to taste
Dressing:
1/2 cup light soy sauce
2 tablespoons rice wine vinegar
3 tablespoons defatted chicken broth
1 clove garlic, fine chopped
1 teaspoon fresh ginger, grated fine
1 pinch sugar
1 teaspoon toasted sesame oil
In a small bowl combine soy sauce, vinegar, broth and sugar. Whisk well until sugar is dissolved. Add garlic and ginger and mix well. Add oil and whisk until well blended. Set aside. Season chicken if desired and grill for 3 to 5 minutes on each side or until cooked through. This will go quickly since the chicken breast pieces are very thin. Set aside. In a large bowl, combine greens and add cucumber, carrots and green onion.
Whisk dressing again and drizzle over salad. Toss well so that the salad is well coated. Arrange salad on plate. Slice chicken on the diagonal and arrange artfully on the salad. Top with noodle pieces and garnish with orange sections. Serve immediately.
OLIVE-GENOA SALAMI SANDWICH
~Shared by Mary S., Nashville, TN
(Serves one, double ingredients for two)
1 tablespoon pitted kalamata olives
1 tablespoon green olives
4 fresh basil leaves
1/2 teaspoon finely chopped garlic
1/2 teaspoon extra-virgin olive oil
1 semolina roll, preferably with poppy seeds
3 slices Genoa salami
2 slices provolone cheese
1/2 tomato, sliced
Combine the black kalamata olives, the green olives, basil, garlic, and oil in a food processor and process until coarsely chopped. Slice the roll in half and spread the olive mixture evenly on each side.
Layer the salami, cheese, tomato until the roll is full.
SAUSAGE ACORN SQUASH SUPPER
~Shared by Maggie, TX
1 medium acorn squash
1/2 pound ground sausage - mild, medium or hot, your preference
2 Tbs. butter or margarine
2 Tbs. brown sugar
Honey (I use only OhioHoney.com natural
honey)
Cut squash in half crosswise. Trim just enough off each end to enable squash halves to stand up on shallow baking dish. Remove seeds with a spoon. Lightly spray dish with Pam or similar product. Place squash "cup side down" in baking dish. Bake at 350 degrees for 30 minutes. Remove from oven. Meanwhile, form sausage into small balls and brown in a skillet. Drain on paper toweling. When squash has been removed from oven, turn each half cup-side up. Put 1 Tbs. butter and 1 Tbs. brown sugar in the cavity of each. Fill each half with sausage balls. Drizzle a tablespoon or so of honey over the sausage. Return to oven and bake for an additional 30 minutes.
Makes 2 servings.
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SMOKED SALMON TARTS
Our good friend Joan in Savona, B.C. sent me a wonderful gift of smoked salmon and I found at least one perfect way to use it.
1/2 cup Bisquick® Original baking mix
1/2 cup milk
1/4 cup sour cream
1/2 teaspoon Worcestershire sauce
2 eggs
2/3 cup shredded Cheddar cheese
1/3 cup chopped smoked salmon
2 tablespoons sliced green onions
1. Heat oven to 400F. Spray 24 mini-muffin cups with cooking spray.
2. Beat baking mix, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.
3. Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers.
Makes 24 appetizers
PECAN DELIGHTS
2-1/4 cups packed brown sugar
1 cup butter, cubed
1 cup light corn syrup
1/8 teaspoon salt
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1-1/2 pounds whole pecans
1 cup (6 ounces) semisweet chocolate chips
1 cup milk chocolate chips
2 tablespoons shortening
In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk; mix well. Continue cooking until a candy thermometer reads 248° (firm-ball stage).
Remove from the heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a greased or parchment-lined baking sheets. Chill until firm. Loosen from paper.
Melt chocolate chips and shortening in a microwave-safe bowl. Drizzle over each cluster. Cool.
Yield: about 4 dozen.
Nutrition Facts
One serving: (1 each) Calories: 255 Fat: 17 g Saturated Fat: 5 g Cholesterol: 14 mg Sodium: 71 mg Carbohydrate: 26 g Fiber: 2 g Protein: 2 g
Source: Taste of Home
BIG LEAF FRUIT SALAD
This recipe comes from Noble Pig, one of my fave food blogs, and was adapted from Cuisine at Home.
For the vinaigrette-
Combine and mix well:
1/4 cup fresh lemon juice
3 Tablespoons honey
1 Tablespoon shallots, minced
1 teaspoon minced fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 Tablespoons vegetable oil
2 Tablespoons Extra Virgin Olive Oil
For the Sugared Almonds-
Saute in 2 T. Unsalted Butter:
3/4 cup slivered almonds
Off Heat, Add:
2 Tablespoons sugar
Pinch of salt
For The Salad-
Toss With Vinaigrette:
2 heads of butter lettuce leaves
2 heads Belgian endive leaves
1/2 head radicchio leaves (optional)
or just use your favorite lettuce
Garnish With:
4 oz. prosciutto, thinly sliced
2 cups strawberries, halved or quartered, depending on size
Combine all ingredients for the vinaigrette and mix well. Refrigerate up to 24 hours.
Saute almonds in butter over medium heat until golden. Off heat, add sugar and salt.
Toss lettuce leaves with vinaigrette.
Garnish with prosciutto, strawberries and almonds.
Source: Noble Pig
RANCH BURRITO WRAPS
1 packet of Hidden Valley Salad Dressing and Seasoning Mix
2 cups shredded, cooked Chicken
1 cup Sour Cream
1/2 cup Salsa
4 –6 10 inch Flour Tortillas, warmed
Combine packet of Hidden Valley, chicken, Sour Cream and salsa in Pan. Heat thoroughly. Fill Tortillas with chicken mixture and other desired fillings.
Makes 4 to 6 Servings
SLOPPY JOE BAKE
1 to 2 lbs. ground beef
1 jar spaghetti sauce
1 can corn (drained)
1/2 cup brown sugar
1 tube refrigerator biscuits
Brown ground beef in skillet. Drain fat. Add jar of spaghetti sauce, add (drained) corn, add brown sugar. Place in 9"x13" pan and top with refrigerator biscuits. Bake in a 400-degree oven for 10 to 13 minutes, or until biscuits are light golden brown. Serve sloppy Joe mixture over the biscuits.
PARMESAN-BASIL DRESSING
This luscious, creamy dressing can be used on salads or served as a dip with assorted cut-up vegetables.
1/3 cup(s) mayonnaise
1/3 cup(s) sour cream
2/3 cup(s) grated parmesan
1 clove(s) garlic
15 whole basil leaves
2 teaspoon(s) balsamic vinegar
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
Puree together in a food processor: mayonnaise, sour cream, grated parmesan, chopped garlic, basil leaves, balsamic vinegar, salt and pepper.
Yield: One cup
Calories 61
Total Fat 6g
Total Carbohydrate 1g
Protein 2g
Source: Redbook Magazine
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
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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
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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
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