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A to Z Recipes
December 3, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I've been thinking about what I was doing 18 years ago... things have certainly changed a lot since then. I have cause to reminisce as my "baby" is turning 18 tomorrow. Some of you have watched
Trey grow up. It's hard to believe that he'll be graduating in May. I'm really proud of him. I'm planning a special afternoon and evening for him tomorrow... I'm picking him up from school and taking him to Dave and Buster's for games and dinner. I can't wait to see his reaction when I show up at his school and make the drive into Houston. Luckily, Angela is off from work and will go with us. I think we're more excited than he will be!
The newest Monthly Theme topic is announced today. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at
A to Z Recipes.
Today's issue has a little bit of everything for you. Just look at who did all the sharing:
Jim D., WA State
Pat, Merritt Island, FL
Carol, Upstate NY
Mary H., Montreal, Canada
Treva, NC
Jessica, Corfu, Greece
Larry J., Spring Hill, TN
Johnny, LA
Mary S., Nashville, TN
Linda H., Rosharon, TX
Patricia, Charlevoix, MI
Leasa, IA
Luanne, FL
Larry Holmes, Toronto, Canada
Marty B., Tell City, IN
Vicki, Sarasota, FL
Chris M., NM
Jean, Syracuse, NY
We'll see you here again on Sunday with our Heavenly Holiday Cookies theme issue, God willing.
PS:
The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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~Shared by Jim D., WA State
We could certainly slow the aging process down if it had to work its way through Congress.
-- Will Rogers
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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Manners and Apples
~Shared by Pat, Merritt Island, FL
To sink one's teeth in the crisp living tissue of an apple fresh picked from the tree (better dentifrice by far than powder or wash), to let the juice trickle down the throat and then to toss the core as far as you can throw it into the farther reaches of the orchard -- ah, that's one of the best of the countryman's Autumnal delights. The polite eating of an apple with knife and fork at table brings no such satisfaction. To be enjoyed thoroughly, an apple must be eaten lustily and without manners.... And what sweet music are their names -- Northern Spy, Red McIntosh, Alexander, Rhode Island Greening, Baldwin, Cortland, Wolf River, Winter Banana, Roxbury Russets, Delicious, Jonathan.... A confirmed apple-eater will develop as much of a "nose" for their fragrance as a wine drinker for his Ports and Burgundies and Clarets. Each kind has its own aroma, and just as the wine drinker sniffs of his glass first, before a drop passes his lips, so does the epicure sniff at the skin before he plunges his teeth into it.
~Richardson Wright, from "The Bed-Book of Eating and Drinking" (1943)
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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Coffee Filters
~Shared by Mary H., Montreal, Canada
Not just for making coffee
1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers.
2. Clean windows and mirrors. Coffee filters are lint-free, so they'll leave windows sparkling.
3. Protect china. Separate your good dishes by putting a coffee filter between each dish.
4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter.
5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust.
6. Apply shoe polish. Ball up a lint-free coffee filter.
7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter.
8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale.
9. Hold tacos. Coffee filters make convenient wrappers for messy foods.
10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes.
11. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.
12. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters.
13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc. on them. Soaks out all the grease.
14. Keep in the bathroom. They make great razor nick fixers.
P.S. Save the cardboard from in side the roll of toilet tissue and paper towel rolls. Store your electric cords and other telephone wires, cable wires, etc. They are much easier to store this way.
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: Five Ingredient (or Less) Recipes
Sometimes less is best and that certainly suits busy cooks. Having fewer ingredients makes meals much easier to prepare. It also helps those who cook for one or two. We are looking for recipes which contain FIVE INGREDIENTS OR LESS. Ingredients such as salt, pepper, and water are not included in the ingredient count. Take a look through your recipes and you might just be surprised at how many you have that could be shared in 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 Five Ingredient Recipes. 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.
Please use this email link to submit a recipe for theme recipes: Five Ingredient Recipes
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: Five Ingredient Recipes.
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 Five Ingredient Recipes has a deadline of December 31, 2008, and will be posted on January 4, 2009.
Please use this email link to submit a recipe for theme recipes: Five Ingredient Recipes
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 December Birthday Babies:
2nd Leen in Houston, Texas
3rd Vrushali D. in Mumbai, Maharashtra, India
3rd Edna in London, Kentucky
4th Patricia F. in Galveston, Texas
4th Trey B. in Texas
5th Norma in Mattydale, New York
6th Laurie in Magnolia Springs, Alabama
6th Fannie in Pulaski, Virginia
7th Margie in Kansas
7th Kevin in Belleville, Kansas
9th Debra S. in Norfolk, Virginia
9th Elaine in Garden City, Kansas
12th Gary C. in Greensboro, North Carolina
13th Maudie F. in Elwood, Indiana
13th Marilyn in Ohio
14th Nancy F. in Sacramento, California
15th Chuck W. in Belle Vernon, Pennsylvania
15th Jan G. in Tucson, Arizona
15th Corey in New Johnsonville, Tennessee
16th Louise in Ashtabula, Ohio
16th Mary M. in Spiro, Oklahoma
17th Brittany K. in Clanton, Alabama
17th Jennifer in Manhattan, Kansas
21st Clifford in Negaunee, Michigan
24th Pat in Merritt Island, Florida
24th Mary M. in Macon, Georgia
25th Chris in Alamogordo, New Mexico
26th Marcia K. in Sarnia, Ontario, Canada
27th Wanda D. in Ohio
28th Karen in Goshen, New Hampshire
29th Soraiya in South Carolina
29th Sylvia in Jenkinsville, South Carolina
30th Elizabeth in Tupelo, Oklahoma
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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I'm Broke
~Shared by Carol, Upstate NY
I'm so broke that I just went into McDonald's and put a small fry on layaway.
I'm so broke, the bank asked for their calendar back.
I'm so broke, long distance companies don't even call me to switch!
If I stopped on a dime, I'd probably owe it to someone.
Someone saw me kicking a can down the street, and when asked what I was doing I said, "Moving."
A guy walked into our house, stepped on a cigarette and my Mom yelled, "Who turned off the heat?"
We're so broke that if someone rings our doorbell I have to yell, "Ding Dong!" out the window.
Black Boxes
~Shared by Mary H., Montreal, Canada
The National Transportation Safety Board recently divulged they had covertly funded a project with the U.S. auto makers for the past five years, whereby the auto makers were installing black box voice recorders in pickup trucks.
This was done in an effort to determine, when accidents occurred, the circumstances in the last 15 seconds before the crash. They were surprised to find in 49 of the 50 states the last words of drivers in 61.2 percent of the crashes were, "Uh, oh."
Only the state of Montana was different, where 89.3 percent of the final words were: "Hold my beer and watch this!"
Fractured Carols
~Shared by Treva, NC
Listen very closely when kids sing Christmas carols. This is what you just might hear!
Deck the Halls with Buddy Holly
We three kings of porridge and tar
On the first day of Christmas my tulip gave to me
Later on we'll perspire, as we dream by the fire.
He's makin' a list, chicken and rice.
Noel. Noel, Barney's the king of Israel.
With the jelly toast proclaim
Olive, the other reindeer.
Frosty the Snowman is a ferret elf, I say
Sleep in heavenly peas
In the meadow we can build a snowman, then pretend that he is sparse and brown
You'll go down in Listerine
Oh, what fun it is to ride with one horse, soap and hay
O come, froggy faithful
You'll tell Carol, "Be a skunk, I require"
Good tidings we bring to you and your kid
As a little girl climbed onto Santa's lap,
Santa asked the usual, "And what would you
like for Christmas?" The child stared at him
open mouthed and horrified for a minute,
then gasped, "Didn't you get my E-mail?"
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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VIRGINIA
MILLER AND RHOADS TEA ROOM
In 1885, Linton Miller, Webster Rhoads, and Simon Gerhart opened a dry goods store in Richmond, Virginia. The store -- Miller, Rhoads, & Gerhart -- opened with an initial investment of $3,000. In 1888, Miller, Rhoads, & Gerhart moved to 509 E. Broad Street.
Simon Gerhart relocated to Lynchburg, Virginia in 1890 and opened his own store there. It was at this time that the nameplate of the Richmond store changed to Miller & Rhoads. By 1909, the Broad Street store covered nearly half a city block, and by 1924, it covered an entire block.
During the middle part of the 20th century, the growth of Miller & Rhoads in Richmond was at its peak. The store was home to the ever-popular Tea Room, which featured regular fashion shows, and signature menu items such as the Missouri Club, Frozen Fruit Salad, and Chocolate Silk Pie.
Miller & Rhoads' Frozen Fruit Salad
2 (1 pound) cans fruit cocktail in heavy syrup
1/3 cup plus 2 teaspoons mayonnaise
1/3 cup plus 2 teaspoons frozen whipped topping, thawed
Drain one can of fruit cocktail and leave syrup in other. Pour both into a medium bowl. In a small bowl, stir together mayonnaise and whipped topping. Fold into fruit cocktail. Pour into an 8-inch square pan or 12 individual paper cupcake liners. Freeze until firm. If using pan, cut into 9 squares. If using paper cupcake liners, peel paper away.
Serves 12.
Nutrients per cupcake-style serving: 127 calories, 6.6 grams fat (46 percent total calories), 5 milligrams cholesterol, 43 milligrams sodium.
Miller & Rhoads' Missouri Club
8 club sandwiches *
4 cups medium white sauce **
1/2 pound grated sharp cheese ***
8 1-ounce slices American cheese
8 jumbo stuffed olives OR 16 slices crisply cooked bacon
* At Miller & Rhoads Tea Room, the sandwich layers were: toast, turkey, Virginia ham, about 2 tablespoons of cheese sauce, toast, turkey, Virginia ham, tomato, toast.
** When white sauce is thickened and smooth, stir in grated cheese until melted.
*** Colby has been most recent choice.
Place sandwiches on individual ovenproof serving plates. Ladle 6 tablespoons cheese sauce over each. Top each with slice of cheese and insert a toothpick in center. Place under preheated broiler about 4 inches from heat source just until it begins to bubble and brown, 2 to 3 minutes. Top each toothpick with olive or crisscross bacon slices.
Makes 8 servings
Nutrients per serving: (Bacon) 822 calories, 46 grams fat (50 percent total calories), 151 milligrams cholesterol, 2960 milligrams sodium. (Olive) 784 calories, 42 grams fat (48 percent total calories), 141 milligrams cholesterol, 2833 milligrams sodium.
Suggestion: Serve with Mustard Pickles.
Miller & Rhoads' Chocolate Silk Pie
Crust:
1/2 cup EACH: butter, granulated sugar
2 cups graham cracker crumbs
Filling:
1/2 cup unsalted butter
3/4 cup confectioners' sugar
1 ounce unsweetened baking chocolate, melted and cooled
Pinch salt 1 teaspoon vanilla extract
3 eggs*
Garnish:
2 cups sweetened whipped cream
Chocolate Jimmies or shaved semisweet chocolate
*Uncooked eggs can contain salmonella which can cause severe illness particularly among infants, the elderly and those with compromised immune systems. If you are concerned about the quality of the eggs you are using, substitute pasteurized liquid eggs.
Crust: Preheat oven to 350 degrees. Beat butter and granulated sugar with an electric mixer until light and fluffy. Gradually mix in just enough crumbs to make a slightly crumbly paste. Press evenly into a chilled 8- or 9-inch pie plate. Bake 5 minutes. Cool to room temperature.
Filling: With an electric mixer, beat butter and confectioners' sugar until light and fluffy. Add melted chocolate with salt and vanilla. Add one egg and beat for no less than 5 minutes. Add second egg and beat no less than 5 minutes longer. Add third egg and beat no less than 5 minutes longer. Pour filling into prepared shell and refrigerate 24 hours.
Garnish: Just before serving, decorate top with sweetened whipped cream and sprinkle with chocolate.
Makes 8 servings
Nutrients per serving: 530 calories, 35.6 grams fat (60 percent total calories), 154 milligrams cholesterol, 330 milligrams sodium.
Note: Don't try to take a shortcut with this recipe. Beating no less than 5 minutes after adding each egg is the secret.
Source: My personal recipe file and Wikipedia
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: Cranberry-Pear Relish
Submitted by: Maggie, TX
Posted on: November 23, 2008
Reviewed by: Jessica, Corfu, Greece
I made your Cranberry-Pear Relish and it went over so well, I don't have any left... the rosemary was perfect in it, and it gave the cranberries a completely new twist! What a lovely new taste, and the pears were perfect, thanks! ~Jessica
CRANBERRY-PEAR RELISH
~Shared by Maggie, TX
1 12-ounce package cranberries (3 cups) [ish]
3/4 cup apple juice [I used pomegranate juice]
1/2 cup sugar
1 tablespoon lemon juice [and some lemon zest]
1 teaspoon dried minced onion
1/2 teaspoon dried rosemary, crushed [used less]
2 medium pears, cored and chopped (2 cups)
Fresh rosemary sprig (optional) [used more - fresh is nice!]
In a medium saucepan combine cranberries, apple juice, sugar, lemon juice, onion, and rosemary. Bring to boiling; reduce heat. Cook, uncovered, over medium heat about 5 minutes or until cranberries pop.
Add pears and cook, uncovered, 2 minutes more or until pears are just tender. Serve warm with turkey, ham, or roast pork. If desired, garnish with a rosemary sprig.
Makes 3-1/2 cups (twelve about 1/4-cup servings).
To make ahead: prepare as above. Cool, cover, and chill relish up to 1 day.
Nutrition Facts:
Calories 69, Total Fat (g) 0, Saturated Fat (g) 0, Monounsaturated Fat (g) 0, Polyunsaturated Fat (g) 0,
Cholesterol (mg) 0, Sodium (mg) 1, Carbohydrate (g) 18, Total Sugar (g) 12, Fiber (g) 2, Protein (g) 0,
Other Carbohydrates (d.e.) 1
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:
SNAPPY CHEESE BAKE
~Shared by Larry J., Spring Hill, TN
A taste that bites back.
INGREDIENTS:
2 cans (4 ounces each) chopped green chile peppers
1 pound mellow Cheddar cheese, grated
6 eggs
1-1/2 cups Bisquick
1 quart milk
TO PREPARE:
Butter a large shallow baking dish. spread green chilies flat in bottom of dish. Cover green chilies with cheese. In large bowl, beat eggs, and add Bisquick and milk. Beat well. Pour egg mixture over peppers and cheese. Bake at 350 degrees for 1 hour. Great with steaks or as a brunch or supper dish.
SERVES: 8
SWEET POTATOES ROASTED ROSEMARY
~Shared by Pat, Merritt Island, FL
Submitted this in '06. Can't believe it has been that long. This is TNT and a great change from sweet, sweet, sweet potatoes. Happy Holidays.
(6 servings)
2 lbs sweet potatoes, peeled, cut in 1 & 1/2” pieces
3 lg. garlic cloves, coarsely chopped
1 Tbs chopped fresh rosemary
2 Tbs olive oil
1/2 C toasted pine nuts
2 Tbs chopped parsley
1 tsp salt
1/4 tsp ground pepper
In roasting pan, combine sweet potatoes, garlic, rosemary and oil. Toss to blend well.
Roast at 375 for 50 min., or until tender, turning occasionally.
Just before serving, season with pine nuts, parsley, salt and pepper.
CREAMY PEANUT DIP
~Shared by Treva, NC
Delicious served with fresh fruit, or carrot and celery sticks.
1/4 cup smooth peanut butter
3 tablespoons water
2 tablespoons thawed frozen concentrated orange juice (sugar free)
1 tablespoon lemon juice
1/2 cup plain low-fat yogurt
1 dash vanilla extract
In a small bowl, combine peanut butter, water and juices, mixing until smooth.
Stir in yogurt and vanilla.
Cover and refrigerate until chilled.
4 servings
PORK CHILI
~Shared by Johnny, LA
1 1/4 pounds ground pork
1 1/2 cups chopped onions
1 cup green bell pepper
1 1/2 tablespoons minced garlic
3 tablespoons chili powder
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 bay leaf
2 (14.5-ounce) cans diced tomatoes (1 can of tomatoes w/ chipotle and Mexican spices)
Brown pork in a large non-stick skillet; drain fat and discard. Add onion, green pepper and garlic; sauté until vegetables are soft, 5 to 7 minutes. Stir in chili powder, vinegar, cumin, oregano, black pepper, red pepper and bay leaf; mix well. Add tomatoes; bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally.
Remove bay leaf before serving.
Makes 8 servings.
Cooking Tip: After browning meat, try putting all ingredients in a crockpot for slow-cooking.
GLAZED ALMONDS
~Shared by Mary H., Montreal, Canada
1 tablespoon butter
1 tablespoon corn syrup
1/3 cup granulated sugar
1 cup blanched almonds
1/4 teaspoon salt
In a heavy skillet, combine butter, syrup and sugar; heat until melted. Add almonds. Cook and stir over medium high heat for 10 - 15 minutes, until almonds are a rich caramel color. Spread nuts on foil, and sprinkle with salt. Cool thoroughly and break into small pieces.
CREAMY BEEF CASSEROLE
~Shared by Treva, NC
1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided
Preheat oven to 350 degrees F.
Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well.
Add tomato paste, tomato sauce, water, and dried Italian seasoning to pan and stir well to blend. Let simmer for 10 minutes to blend flavors. Meanwhile, cook elbow macaroni as directed on package.
Combine cream cheese and milk in a medium bowl.
Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking.
Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce.
Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.
In 2 quart casserole dish, place noodles and cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining1/4 cup Parmesan cheese.
Bake at 350 degrees F for 20-30 minutes until casserole is bubbly.
Serves 8
*To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes. Uncover and bake 5 minutes longer or until bubbly.
CARIBBEAN GINGER TURKEY
~Shared by Jessica, Corfu, Greece
2 pounds turkey breast -- skinned
1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoons apricot jam
1/2 teaspoon ginger
1/2 cup water
1/4 cup brown sugar
2 tablespoons vegetable oil
2 teaspoons lemon juice
1 clove garlic -- chopped
Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone. Cut remaining breast meat into 3 equal portions. In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop bag in a bowl; add turkey, submerge in marinade. Marinate 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade. Broil or grill turkey 12 to 15 minutes, turning and brushing meat with marinade. Serve with rice and garnish with sliced fruit.
Source: CDKitchen
CHINESE BARBECUED RIBS
~Shared by Mary S., Nashville, TN
1 1/2 pounds fresh pork spareribs (1 1/2 to 2 pounds)
1/4 cup soy sauce
1/4 cup hoisin sauce
OR
1/4 cup chili sauce
2 tablespoons honey
2 tablespoons sake or dry sherry
1 small clove garlic -- crushed
Have butcher cut spareribs crosswise into 1 1/2-inch pieces. Place ribs in shallow glass or plastic dish. Mix remaining ingredients; spoon over ribs. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 325º. Line broiler pan with aluminum foil. Remove ribs from marinade; reserve marinade. Arrange ribs, meaty sides up, in single layer on rack in broiler pan. Brush with reserved marinade. Cover and bake 1 hour. Brush ribs with marinade. Bake uncovered about 45 minutes longer, brushing occasionally with marinade, until tender.
NO BAKE PEANUT BUTTER COOKIES
~Shared by Treva, NC
1/2 cup milk
1/2 cup butter
2 cups sugar
2/3 cup peanut butter
3 tablespoon cocoa
1 teaspoon vanilla
3 cups rolled oats
1 cup coconut (optional)
Mix first 3 ingredients in a saucepan. Cook over medium heat until mixture comes to a rolling boil. Cook 1 minute longer. Remove from head and add peanut butter, vanilla, cocoa, rolled oats and coconut. Mix thoroughly. Drop from teaspoon onto wax paper. Allow to set until cool at room temperature.
FIESTA CHICKEN CASSEROLE
~Shared by Linda H., Rosharon, TX
Ingredients:
Step 1:
1 c. sour cream
1/3 c. milk
1/4 c. chopped onion
1/2 tsp. garlic salt
1/4 tsp. cumin
dash of hot sauce
1 can cream of chicken soup
1 (9 oz.) frozen chopped spinach, thawed and well drained
4 oz. can chopped green chilies or jalapeno peppers, drained
Step 2:
2 to 3 c. cubed, cooked chicken
4 oz. shredded Monterey Jack cheese
2 oz. shredded sharp Cheddar cheese
Step 3:
2 eggs, separated
1 c. flour
1 1/2 tsp. baking powder
3/4 c. milk
1/4 c. margarine, softened
paprika
Method:
Heat oven to 375 degrees. Grease 2 quart deep casserole. In large bowl, combine all of Step 1 ingredients. Blend well. Combine chicken with cheeses and roll lightly. Spoon 1/2 of spinach mixture into casserole dish. Sprinkle with 1/2 of chicken mixture. Repeat layers. This should reach top of dish.
Topping: In small bowl, beat egg whites until stiff peaks form. Remove to another dish and set aside. In same bowl with same beaters, combine flour, baking powder, milk, margarine and egg yolks. Beat at low speed until moistened, then 4 minutes on high speed, scraping sides of bowl occasion- ally. Fold in egg whites. Pour over casserole. Sprinkle with paprika. Bake 40 to 45 minutes or until deep golden brown. You can make this a day ahead of time except for the top.
COUNTRY RHUBARB DESSERT
~Shared by Patricia, Charlevoix, MI
2 cups fresh rhubarb, washed and cut into 1/2" pieces
1 cup flour
1/2 cup butter, softened
1/3 cup confectioner's sugar
3 eggs
11/4 cups sugar
1/4 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
whipped cream
strawberries for garnish
Blend flour and softened butter until like coarse crumbs. Add confectioner's sugar. Press into buttered 9-inch square pan or 10x7x1/2-inch rectangular pan. Bake at 350 degrees for 15 minutes until golden.
When crust is baking, beat eggs. Add 11/4 cup sugar, very gradually. Beat until very light and fluffy, 5 minutes on high with electric mixer. At low speed, add flour, baking powder, vanilla and salt. Fold in rhubarb with spatula.
Pour over baked crust. Spread evenly. Bake at 350 degrees for 40 minutes until light brown and top feels dry. Serve cooled, with whipped cream and strawberries.
SPAGHETTI SQUASH
~Shared by Treva, NC
Serves: 4 servings
Prep-time: 15 min.
Cook-time: 60 min.
INGREDIENTS:
1-4 lbs. spaghetti squash
2 cups Southwest Salsa
½ cup Asiago cheese, grated
DIRECTIONS:
Preheat oven to 400°F. Pierce squash with a fork. Place on baking sheet and bake for 1 hour or until very tender. Cool. Split in half, lengthwise. Remove and discard seeds. Scoop out spaghetti-like strands of pulp and microwave until warm. Heat salsa in a skillet. Ladle over squash. Sprinkle with cheese.
MEXICAN SHEPHERD'S PIE
~Shared by Jim D., WA State
Serving Size : 9
1/2 tsp olive oil
3 c turkey light meat, skinless -- cooked and cubed
1 c onions -- chopped
1 c bell peppers -- chopped
1 clove garlic -- minced
1 c chicken broth
1 1/2 tsps chili powder
1 tsp salt
1 1/2 c low-fat Monterey Jack cheese -- grated
14 1/2 ozs crushed tomatoes
2 c frozen corn -- thawed
2 c mashed potatoes
1/2 tsp chili powder
Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, heat oil over medium heat. Add turkey, onions, bell peppers, and garlic. Cook until turkey is no longer pink and vegetables are tender. Stir in chicken broth, 1 1/2 teaspoons chili powder, salt, cheese, crushed tomatoes, and corn. Pour turkey mixture into prepared pan. In a small bowl, combine mashed potatoes and remaining chili powder. Spoon on top of turkey mixture. Bake for 25 minutes or until bubbly.
SPAM AND GRAVY ON BISCUITS
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
Just for us "Spam" lovers...
1 LARGE can refrigerated buttermilk biscuits (8 biscuits)
1 can Spam, chpd (any flavor or type)
1/4 C chpd onion
2 T butter or margarine
2 T flour
2 C milk (low fat ok)
pepper to taste
Bake biscuits as directed on pkg.
In large skillet, over med heat, saute Spam and onion in butter until lightly browned. Stir in flour and pepper. Cook 1 minute, stirring constantly. Whisk in milk. Cook stirring occasionally until mixture just come to a boil
Reduce heat. Cook, stirring occasionally, until gravy is thickened. Serve over hot biscuits.
**Hint** A pinch of dried sage is great!
FRIED HONEYCAKES
~Shared by Treva, NC
I know I shouldn't eat fried foods but these sound so good. I good the recipe from a friend this morning and can hardly wait to make some.
1/2 cup sweet white wine
2 tablespoons sugar
1 egg
1 cup honey
2/3 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Oil for frying
1/8 teaspoon salt
Beat the wine & egg in a medium bowl. Combine the flour, cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of the oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown.
Drain on paper towels. Dip into the honey.
Yield: 1 & 1/2 Dozen
WHOLE ROASTED CITRUS CHICKEN
~Shared by Luanne, FL
This is a recipe from Robert St.John an author, chef, restaurateur and world-class eater. He is the author of seven books including the latest, "New South Grilling."
Brine:
1 quart water
1 cup sugar
1/3 cup kosher salt
1 Tbl black pepper, freshly ground
2 oranges
2 lemons
2 limes
1 whole chicken, 3 1/2-4 pounds
1 orange, cut into quarters
1 lemon, cut into quarters
1 lime, cut into quarters
1/2 cup yellow onion, small dice
1 tsp fresh garlic minced
1 Tbl fresh thyme, chopped
2-3 Tbl olive oil
2 tsp poultry seasoning
1 Tbl fresh ground black pepper
Place the water, sugar, salt and black pepper in a saucepot and bring to a simmer to dissolve sugar and salt. Remove from heat. Using a vegetable peeler, remove only the outer skin from the first 2 oranges, lemons and limes, be careful not to get any of the pith (white part of the peel). Add the peelings to the brine. Squeeze all of the juice from the peeled citrus and add the juice to the brine. Place the brine in the refrigerator and allow to cool completely.
Remove giblets and neck from the chicken and submerge the chicken in the brine. Cover and refrigerate overnight.
Remove chicken from the brine and, using a paper towel, dry all surfaces of the chicken, including the cavity area.
Combine the orange, lemon and lime with the diced onions, minced garlic and fresh thyme. Stuff the citrus-onion mixture into the cavity of the chicken.
Brush the skin of the chicken with olive oil and sprinkle the skin with poultry seasoning and black pepper. Tie the legs together, and bend the wings back to secure them.
Prepare the grill. Cook with the breast side up over indirect medium heat until the juices run clear, or until an internal temperature of 170 degrees at the thickest part of the thigh is reached, approximately 1 1/4-1 1/2 hours.
Place the chicken on a cutting board and allow it to rest for 10-12 minutes before carving.
Serve hot.
Yield: 4 servings
Source: Sun Herald, Southern Mississippi
SHRIMP AND TOMATO IN SHERRY VINAIGRETTE
~Shared by Larry Holmes, Toronto, Canada
1 pound medium or large shrimp, in their shells
cooking liquid*
4 tablespoons sherry vinegar
8 tablespoons olive oil
salt
freshly ground pepper
pinch sugar
6 tablespoons finely chopped Spanish onion
4 medium tomatoes, diced
*Cooking liquid:
6 cups water
1 cup fish broth or clam juice
1 bay leaf
1 slice lemon
2 sprigs parsley
5 peppercorns
1 slice onion
1/4 teaspoon thyme
salt
In a large pot, mix together the ingredients. Bring to a boil. and simmer 15 minutes.
Boil the shrimp in the cooking liquid and cook very briefly, about 2 – 3 minutes. depending on the size of shrimp. Dain, cool and shell.
In a large bowl mix together the vinegar, oil, salt, pepper, sugar, onion and 2 tablespoons of the parsley. Slice the cooked shrimp down the middle (and devein, if you wish) and place them, along with the diced tomato. in the dressing. Stir to coat well. Cover and refrigerate, preferably for several hours, stirring occasionally. Separate the shrimp and the tomatoes. Spread the tomatoes in the bottom of a side , shallow serving bowl. Arrange the shrimp halves in overlapping rows over the tomatoes. Pour on the dressing and sprinkle with the remaining 2 tablespoons parsley. When serving, try to keep the tomato and shrimp layers intact.
Serves 6
OYSTER CASSEROLE
~Shared by Treva, NC
Prep: 15 min;
Bake: 30 min
Makes 4 servings
1 pint shucked select or large oysters, drained
2 tomatoes, chopped
1/2 cup half-and-half
2 cups cracker crumbs (about 20 crackers)
1/2 cup margarine or butter, melted
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon allspice
1/8 teaspoon ground red pepper Lemon or lime wedges
1. Heat oven to 375 degrees
2. Mix oysters and tomatoes; arrange in ungreased rectangular baking dish, 11x7x1 1/2 inches. Pour 1/3 cup of the half-and-half over mixture. Mix remaining ingredients except lemon wedges; sprinkle over
oysters and tomatoes. Pour remaining half-and-half over crumb mixture
3. Bake uncovered about 30 minutes or until light brown. Garnish with lemon wedges
1 Serving: Calories 510 (Calories from Fat 350); Fat 39g (Saturated 10g); Cholesterol 170mg; Sodium 1100mg; Carbohydrate 29g (Dietary Fiber 1g); Protein 12g
CHUNKY CHICKEN
~Shared by Marty B., Tell City, IN
2 c. cooked diced chicken
2 hard cooked eggs
2 c. milk
8 oz. American cheese, cut up
2 c. mushroom soup
1/4 c. diced green pepper
salt and pepper to taste
Combine all ingredients in a large casserole. Refrigerate overnight. Bake at 350* for 1 1/4 hrs.
CHEESEBALL WITH MACADAMIA NUTS, CHUTNEY AND CRYSTALLIZED GINGER
Rachael Ray’s Mother’s Recipe
~Shared by Vicki, Sarasota, FL
1 block of cream cheese
2½ cups of shredded cheddar cheese
Toasted Macadamia Nuts, chopped
2 – 3 Tbsp Mango Chutney, or use Minced Meat!!!
Crystallized Ginger, chopped… she put in a lot… looked like a cup or more
Rachael Ray doesn’t measure, so these are approximate, to the eye, to the taste, to your
judgment……
Blend in processor till its as you like it…. Can leave it chunkier, or make it smooth, your choice.
Either make a ball, or plop into a low bowl, and mound it smoothly.
Cover with more toasted chopped Macadamia Nuts.
Rachael Ray’s mom serves it with Date Nut Bread, but she says its good w/ anything.
COCONUT CRÈME BRULEE
~Shared by Treva, NC
1 cup heavy cream
1 cup coconut milk, fresh or canned
8 egg yolks
1/3 cup granulated white sugar
1 teaspoon vanilla
2 tablespoons Malibu rum
1/4 cup granulated white sugar (for the caramelized tops)
3 tablespoons toasted, sweetened, flaked coconut (optional)
Preheat oven to 300 degrees. In a large bowl, combine the cream, coconut milk, egg yolks, sugar, vanilla, and rum. Whisk until smooth. Skim off any foam or bubbles. Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard and caramelize with small butane torch. When the top has hardened, sprinkle the toasted coconut evenly over the finished
crème brulee.
NOTES: To toast coconut, spread it out in a thin layer on a baking sheet. Place in a 300 degree oven for 10 to 12 minutes, until lightly browned. Shake the baking sheet a few times while toasting, checking often to be sure it doesn't burn. Also, if you do not have the torch you can put under the broiler one at a time to caramelize the sugar but watch carefully to prevent burning them.
Yield: Serves 6
CHINESE FRIED CHICKEN
~Shared by Chris M., NM
YUMMY!!!
1 lb. boneless, skinless chicken breasts – I used 6 - 7 boneless, skinless chicken breast tenders
garlic powder to taste
Chinese five-spice powder to taste – I used paprika
Salt to taste
oil for frying – 2 to 3 inches in a wok
BATTER:
1/2 cup all-purpose flour
1 tsp baking powder
2 pinches baking soda
4 Tbsp cornstarch
1/2 tsp salt
1 cup cold water
Wash chicken breasts. Cut crosswise 3 or 4 times to make small pieces. (I kept the meat pieces whole). Sprinkle with salt, garlic powder, 5-spice powder (use sparingly)- I only sprinkled with paprika. Make batter by combining flour with baking powder, baking soda, cornstarch, salt and cold water. Whip with wire whisk to mix well. Heat oil in wok to 400 degrees F. Dip the chicken pieces in flour then in batter. Deep fry until golden brown. Serve with sweet and sour sauce.
**Batter is also good for coating mushrooms, cauliflower, green beans etc., to be deep fried by same method.
***This is a tempura batter.
Source: What's
Cookin'
KEY LIME CHEESECAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Servings: Makes one (9-inch) cheesecake
Ingredients
1 1/4 cups graham cracker crumbs or vanilla wafer crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
4 (8-ounce)packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
1 tablespoon flour
1/2 cup lime juice
Green food coloring (optional)
Instructions
Preheat oven to 325°F. Combine graham cracker crumbs, sugar and butter. Press crumb mixture firmly on bottom of 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. On low speed, slowly add EAGLE BRAND®, mix until smooth. Add eggs and flour; mix well. Stir in lime juice.
Reserve 1/2 cup filling for marbling. Stir food coloring into reserved filling.
Pour white filling into pan. Spoon 1/2 cup green filling over white filling; swirl.
Bake 45 to 50 minutes or until center is set. Cool 10 minutes. With thin knife, carefully loosen cheesecake from side of pan. Chill. Store leftovers covered in refrigerator.
AMISH BLUEBERRY COBBLER
~Shared by Treva, NC
1 stick butter
2 eggs
1/2 tsp. salt
4 Tbsp. vinegar (raspberry is best)
1 tsp. cloves
2 cups sugar
3 cups flour
2 tsp. soda
1 tsp. cinnamon
1 & 1/2 cups blueberries
1/2 cup blueberry juice (You can use purple grape juice also)
Cream butter and sugar together. Add eggs and beat until fluffy.
Sift flour and measure. Sift dry ingredients and add juice and vinegar. Beat thoroughly after each addition.
Add berries and stir just enough to blend into dough.
Bake for about 40 minutes in 350 degrees oven
BISHOP'S BRUNCH CASSEROLE
~Shared by Johnny, LA
Serves 6
2 pounds sausage, cook and drain
2 cups milk
4 eggs, slightly beaten
1 small can mushrooms, drained
3 cups grated cheddar cheese
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 1/2 tablespoons dry onion flakes
8 slices bread, cut off crust and cut into slices
1 can cream of mushroom soup
1/3 cup milk
paprika
Combine first nine ingredients and set aside. Butter a 9 x 13-inch glass casserole and line with bread strips. Pour mixture over bread strips.
Cover and let set 6 hours or overnight in the refrigerator. May be frozen at this point.
Before baking, mix the mushroom soup and milk together, pour over the casserole and sprinkle with paprika.
Bake uncovered in preheated 325ºF oven for 1-1/2 hours or until firm enough to spoon easily.
Buon appetito!
BLUEBERRY CORN MUFFINS
~Shared by Mary S., Nashville, TN
1 cup fresh or unthawed frozen blueberries
1 tablespoon all-purpose flour
1 cup plain nonfat yogurt
3 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
OR
1/4 cup fat-free cholesterol-free egg product
1 cup whole wheat flour
1 cup cornmeal
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon baking soda
Heat oven to 400º. Spray 12 medium muffin cups, 2 1/2 × 1 1/4 inches, with nonstick cooking spray, or line with paper baking cups. Toss blueberries and all-purpose flour; set aside. Beat yogurt, oil, vanilla and egg in large bowl. Stir in remaining ingredients just until moistened. Carefully stir in blueberries.
Divide batter evenly among muffin cups (cups will be about two-thirds full). Bake about 15 minutes or until golden. Immediately remove from pan to wire rack. Serve warm if desired.
BROCCOLI BEEF DELIGHT
~Shared by Treva, NC
1-pound beef thinly sliced
1-teaspoon ginger
1 teaspoon minced garlic
1 bunch broccoli
1 bunch green onions, sliced
1-teaspoon black pepper
1-teaspoon white pepper
2 teaspoons cornstarch in 1/4-cup water
1/2 pound mushrooms, sliced
2 cups wine
Cut broccoli florets into fairly small sections. Cutoff tough outer portion of broccoli stems and slice thinly. Heat wok with a little oil in it. Add garlic and ginger and stir-fry. Add beef, green onions, and stems. Cook until meat is almost done. Add broccoli florets, black pepper, white pepper, mushrooms, cornstarch and wine. Cook until broccoli is done.
MEXICAN FIRE RICE
~Shared by Linda H., Rosharon, TX
2 2/3 cups water
1 1/3 cups uncooked long grain white rice
1 pound ground pork breakfast sausage
1 (16 ounce) jar picante sauce
1 (8 ounce) container sour cream
8 ounces Cheddar cheese, shredded
1. In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes.
2. Preheat oven to 350 degrees F.
3. In a skillet over medium heat, cook the sausage until evenly brown.
4. In a medium baking dish, mix the cooked rice, cooked sausage, picante sauce, and sour cream. Top with Cheddar cheese.
5. Bake 20 minutes in the preheated oven, until cheese is bubbly.
ENGLISH MONKEY
~Shared by Patricia, Charlevoix, MI
This came to me from across the pond.
1 cup stale bread crumbs
1 cup milk
1 tablespoon fat (butter, margarine, lard)
1/2 teaspoon salt
1 egg
1/2 cup cheese cut in pieces
dash of cayenne
crisp buttered crackers
Soak bread crumbs in milk for 15 minutes. Melt the fat in top of double boiler, add cheese. When cheese is melted add soaked crumbs, egg and seasoning. Continue cooking for 3 minutes. Serve on crackers.
Serves 4.
CORNBREAD CROUTON SALAD
~Shared by Treva, NC
1 head lettuce
3 oz purple cabbage
3 oz shredded carrot
5 boiled eggs, diced
8 oz cheddar cheese, shredded
12 oz diced ham
1/2 red onion, sliced in rings.
Cornbread Croutons:
1 & 1/2 cup cornbread mix (Jiffy or Martha White mixes work well for this)
3/4 cup milk
1 TBSP garlic powder
1/2 cup Parmesan cheese, grated
Mix ingredients and pour into a grease shallow pan. Bake at 375 deg until done. Allow to cool. Cut into 1/4 inch squares. Place in oven to dry and become crisp. This will take about 15 to 20 minutes.
Place fresh lettuce broken into pieces onto salad plates (or in a salad bowl). Top with carrots, cabbage, hard boiled eggs, cheese, and ham. Top with sliced red onion and cornbread croutons. Serve with your favorite dressing.
Be careful. These croutons are habit forming. They make a nice snack all by themselves. LOL
MR. FOOD'S BEST BURRITOS
~Shared by Jim D., WA State
1 pound lean ground beef
1 small onion -- chopped
1 clove garlic -- crushed
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 pkg (10 ozs) frozen chopped spinach -- thawed and drained
1 1/2 cups Monterey Jack cheese
4 large flour tortillas -- warmed
lime slices, optional
jalapeno pepper slices, optional
1 cup salsa -- chunky
In a large nonstick skillet, brown the ground beef, onion and garlic over medium heat for 8 to 10 minutes, or until the beef is no longer pink, stirring occasionally. Pour off the drippings and stir in the chili powder, cumin, salt and pepper. Stir in the spinach and heat through. Remove from the heat and stir in the cheese. Spoon equal amounts of the mixture onto the warmed tortillas; fold each bottom edge over the filling, then fold each side into the center, overlapping the edges. Garnish with lime and jalapeno slices, if desired, and serve with the salsa.
Yield: 4 servings
TURKEY FLORENTINE
~Shared by Larry Holmes, Toronto, Canada
3 tablespoons butter
3 tablespoons four
1 cup milk
1/2 cup cream
salt and fleshly ground black pepper to taste
2 pound spinach, cooked and pureed
1/4 teaspoon nutmeg
sliced cooked turkey, enough for six servings.
Parmesan cheese
Melt the butter in a saucepan, add the flour and stir with a wire whisk until blended.
Meanwhile, bring the milk and cream to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with salt and pepper.
In a saucepan, combine spinach, nutmeg and one-half cup of the sauce. Heat thoroughly but do not let boil. Spoon spinach onto a war heatproof platter and arrange the sliced turkey on top.
Stir a little Parmesan cheese into the remaining sauce and spoon over the turkey slices. Sprinkle with additional Parmesan cheese, dot with additional butter and brown lightly under the broiler.
Serves six.
CHEROKEE GRAPE DUMPLINGS
~Shared by Treva, NC
2 quarts fresh Muscatine or Concord grapes
1 quart water
3 cups sugar
2 cups flour
2 tablespoons vegetable shortening (I imagine original was lard)
2 Tbsp. cold water
Mash the grapes, removing the skins and seeds. Put them in a non-aluminum saucepan with 1 quart cold water. Add the sugar and boil gently, as though you were making jelly, until the mixture reduces by at least one-third.
In the meantime, make the dumplings by cutting the shortening into the flour with a knife, and adding 2 Tbsp. cold water. Make a ball of dough and roll it out. Cut into strips about 1 inch wide and 2 inches long. Use a little dry flour to roll out and cut them if the dough is too
sticky. When the grape mixture reduces and begins to thicken, drop the dumplings in one by one.
Cook for 6 to 7 minutes more.
The mixture should thicken; the flour dumplings will have cooked and the whole should be just a little more liquid than a berry cobbler.
You may serve as a dessert, as you would a cobbler, or with a meal as Cherokee might eat them.
STRAWBERRY BROWNIE TORTE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Servings: Makes 8 to 10 servings
Ingredients
1 (19.5- or 22-ounce, family size) package fudge brownie mix
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup cold water
1 (4-serving size) package instant vanilla flavor pudding mix
1 (4-ounce) container frozen non-dairy whipped topping, thawed (1 3/4 cups)
1 quart fresh strawberries, cleaned, hulled and halved (about 1 1/2 pounds)
Chocolate syrup (optional)
Instructions
Preheat oven to 350ºF. Grease two 9-inch round layer cake pans. Line with wax paper, extending up sides of pans; grease wax paper.
Prepare brownie mix as package directs for cake-like brownies; pour into prepared pans.
Bake 20 minutes or until top springs back when touched. Cool.
In large bowl, mix EAGLE BRAND® and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping.
Place one brownie layer on serving plate. Top with half each of the pudding mixture and strawberries. Repeat layers. Drizzle with chocolate syrup (optional). Store leftovers covered in refrigerator.
Click if you have a submission for the Reader Recipe
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MINI PUMPKIN CHEESECAKES
~Shared by Treva, NC
These cheesecakes feature a creamy pumpkin filling on top of a walnut crust.
Crust:
1 cup ground walnuts
4 teaspoons granulated sugar
1 tablespoon Fleischmann's® Original-stick, melted
Filling:
2 packages (8 oz. each) reduced fat cream cheese,
1/2 cup canned pumpkin
1/4 cup granulated sugar
1/4 cup Splenda
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Dash ground cloves
Dash ground nutmeg
2 eggs
Reddi-whip® Original Whipped Light Cream
Additional ground cinnamon, (optional)
Preheat oven to 325°F (300°F if using dark non-stick pan). Place paper liners in 36 miniature muffin cups.
Crust: Mix walnuts, 4 teaspoons sugar and the Fleischmann's in medium bowl until well blended. Press about 1 teaspoon of the walnut mixture firmly onto bottom of each prepared muffin cup. Bake 5 minutes. Cool.
Filling: Place Neufchatel cheese, pumpkin, 1/4 cup sugar, Splenda, vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in large bowl; beat with electric mixer on medium speed until well blended. Gradually add eggs one at a time, beating on low speed after each addition just until blended. Spoon evenly over crusts.
Bake 15 minutes, or until centers are almost set. Cool.
Refrigerate at least 2 hours, or until chilled. Top with the Reddi-whip just before serving. Sprinkle with additional cinnamon, if desired.
Makes: 18 servings (2 mini cheesecakes each)
SUPER VEGGIE WRAP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 cucumber, peeled and thinly sliced
2 small zucchini, thinly sliced
2 carrots, peeled and thinly sliced
4 large white mushrooms, chopped
4 green onions, chopped
1 clove garlic, chopped
4 (10-inch) fat-free flour tortillas
1/2 cup fat-free cream cheese
In a small bowl, combine all vegetables. Thinly spread 1 tbsp cream cheese on each tortilla. Place some of the chopped vegetable mixture evenly across center of tortilla. Roll up tortilla, trapping ingredients tightly inside tortilla. When finished rolling, slice each tube into 1-inch wide sections to serve. Can serve with salsa.
Makes 4 servings.
Nutritional Information (1 serving):
Calories: 302
Carbohydrate: 60 grams
Protein: 11 grams
Fat: 4 grams
FAT FREE HONEY CAKE
~Shared by Treva, NC
8 Servings
1 3/4 cups honey
1 cup strong coffee
1/2 cup currants, or raisins
3 tablespoons brandy (optional but a great flavor to add - needed for punch)
1/4 cup applesauce
1 1/4 cups brown sugar, packed
1 cup egg substitute
3 1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ginger
1 tablespoon grated orange zest
In a saucepan, combine the honey and coffee, bring to a boil and cool. Soak currants in brandy. Preheat the oven to 350 degrees. In the bowl of an electric mixer, blend the applesauce, brown sugar and egg substitute. Combine the flour, baking powder, baking soda, salt and spices.
Stir the dry ingredients alternately with the coffee into the egg mixture. Fold in the currants and orange zest. Spray Pam in two 9 x 5-inch loaf pans (or use non-stick pans). Pour the batter in and bake for 1 hour; the top will be sticky, but a toothpick inserted into the center should come out clean.
BAKED FISH FILLETS
~Shared by Maggie, TX
Prep Time: 15 Minutes
Start to Finish: 45 Minutes
Ingredients:
1 cup Whole Grain Total cereal
1 tablespoon canola oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried dill weed, if desired
1/2 lb fish fillets
Directions:
Heat oven to 350 F. Grease 8-inch square pan with shortening. Crush cereal; set aside. In shallow dish or pie plate, mix canola oil and lemon juice; set aside. In another shallow dish or pie plate, mix salt, pepper and dill weed.
Dip each piece of fish into oil mixture. Sprinkle both sides with salt mixture; coat with cereal, and place in pan.
Bake uncovered 25 to 30 minutes or until fish flakes easily with fork.
Tip: Any medium-firm fish, such as haddock or cod, about 3/4 inch thick, will work well.
Serving Size: Makes 2 Servings
Source: "Weight Loss Confidential" by Anne Fletcher, MS, R.D., LD
Click if you have a submission for the Heart Healthy Recipe
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POTATO WEDGE FRIES
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3 potatoes (about 10 ounces)
- 2 tablespoons melted margarine or butter
- 1 teaspoon minced garlic
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon paprika
DIRECTIONS
Preheat oven to 375 degrees F. Spray a baking sheet with vegetable spray.
Scrub potatoes and cut lengthwise into 8 wedges. Put on prepared baking sheet. Combine margarine and garlic in a small bowl. Combine Parmesan and paprika in another small bowl.
Brush potato wedges with half of the margarine and cheese mixture. Bake for 20 minutes, turn the wedges, brush with remaining margarine mixture (reheat if necessary). Sprinkle on remaining Parmesan mixture, and bake for another 20 minutes or just until potatoes are tender and crisp.
Nutritional Information Per Serving (1/6 of recipe): Calories: 118, Carbohydrate: 17 g, Fiber: 1 g, Protein: 3 g, Fat: 5 g, Sodium: 92 mg, Cholesterol: 2 mg
Diabetic Exchanges: 1 Starch, 1 Fat
Source: "America's Everyday Diabetes Cookbook"
CHINESE CHICKEN WITH CASHEW NUTS
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1/4 cup lite soy sauce
- 1/4 cup rice vinegar
- 1/4 cup dry sherry
- 2 tablespoons chopped fresh ginger (or 2 teaspoons ground ginger)
- 3 medium cloves garlic, crushed
- 1/2 pound boneless skinless chicken breast, cut into 1/2-inch pieces
- 2 teaspoons sesame oil
- 1 medium red bell pepper, sliced (1 cup)
- 1 teaspoon cornstarch
- Salt and freshly ground black pepper, to taste
- 1/4 cup unsalted cashew nuts
- 2 scallions
DIRECTIONS
Mix soy sauce, vinegar, sherry, ginger, and garlic together in a small bowl. Add chicken and marinate while you prepare the other ingredients.
Heat a wok or skillet over high heat and add oil.
Remove chicken from marinade with a slotted spoon, reserving liquid. Add chicken to work and stir-fry 2 minutes. Remove to a plate.
Add red pepper and stir-fry 2 minutes.
Mix cornstarch with reserved marinade. Add marinade and chicken to the wok and stir-fry 2 minutes with the peppers.
Remove from heat. Add salt and pepper. Sprinkle cashew nuts and scallions on top and serve over rice.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 371, Fat: 16 g, Cholesterol: 68 mg, Sodium: 1281 mg,
Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 11 g, Protein: 30 g
Diabetic Exchanges: 1-1/2 Carbohydrate, 4 Very Lean Meat, 3 Fat
Source: "Mix 'N Match Meals in Minutes for People with Diabetes"
WARM ZUCCHINI SALAD
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1 tablespoon lemon juice
- 2 cloves garlic, crushed
- 1 tablespoon olive oil
- 1/2 cup canned chickpeas (garbanzo beans), rinsed and drained
- Salt and freshly ground black pepper to taste
- 3/4 pound zucchini (about 3 cups)
- Several Romaine lettuce leaves, washed
DIRECTIONS
Mix lemon juice and crushed garlic together. Add oil and whisk thoroughly. Add chickpeas, salt, and pepper.
Slice zucchini into 1/2-inch rounds. Blanch by bring a pot half filled with water to a boil and add zucchini.
Let water come back to a boil and simmer for 1-2 minutes. Drain and toss in the dressing. Or, microwave on high for 2 minutes and toss with dressing.
Serve on a bed of lettuce leaves.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 156, Fat: 7 g, Cholesterol: 0 mg, Sodium: 69 mg,
Carbohydrate: 18 g, Dietary Fiber: 5 g, Sugars: 6 g, Protein: 6 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1-1/2 Fat
Source: "Mix 'N Match Meals in Minutes for People with Diabetes"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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DATE OMELET
~Shared by Larry Holmes, Toronto, Canada
2 eggs
2 tablespoon butter
4 medium shrimp, shelled and cut in half crosswise
1 tablespoons cured ham
2 dried dates, chopped
salt
freshly ground pepper
3 tablespoons tomato sauce.
In a large bowl, beat the eggs lightly with a fork. Heat 1 tablespoon of the butter in a medium skillet. Sauté the shrimp until they turn pink -- a minute or two will suffice. Add them to the beaten eggs along with the ham, dates, salt and pepper. Stir.
Wipe out skillet. Heat the remaining tablespoons of butter and when hot pour in the egg mixture. Let it set slightly on the bottom; then with the aid of a pancake turner, gently roll up the omelet. Transfer to a serving plate, heat the tomato sauce, and dribble a thin line of the sauce across each end of the omelet.
Serves 1.
BREAKFAST EGG SANDWICH
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 2 whole eggs
- 4 egg whites
- 2 ounces lean ham, torn into bite-size pieces (1/2 cup)
- Salt and freshly ground black pepper, to taste
- Olive oil cooking spray
- 4 slices whole-wheat bread
DIRECTIONS
Whisk together whole eggs and egg whites. Stir in ham, salt, and pepper.
Heat a medium nonstick skillet over medium heat, spray with cooking spray, and add the egg mixture. Let sit for 3 to 4 minutes without stirring. Flip eggs over and cook 30 seconds.
Toast bread and spray one side of each slice with cooking spray. Divide eggs in half. Fold each half to fit in between the two bread slices, sprayed sides in.
Nutritional Information Per Serving (1 sandwich):
Calories: 291, Fat: 9 g, Cholesterol: 229 mg, Sodium: 844 mg,
Carbohydrate: 27 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 26 g
Diabetic Exchanges: 2 Starch, 2 Lean Meat, 1/2 Fat
Source: "Mix 'N Match Meals in Minutes for People with Diabetes"
CRUNCHY GARLIC CHICKEN BREASTS
~Shared by Maggie, TX
This recipe makes four servings, two for now and two for tomorrow.
Ingredients:
1 1/3 cups Whole Grain Total(r) cereal
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup skim milk
2 teaspoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon garlic powder
4 boneless skinless chicken breasts (about 1 1/4 lb)
Cooking spray
Directions:
Heat oven to 425 F. Spray 13x9-inch pan with cooking spray.
Crush cereal. In shallow dish, stir together cereal, parsley and paprika. In another shallow dish, stir together milk, chives, salt and garlic powder. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Spray top of chicken with cooking spray.
Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut.
Source: The Empty Nest Cookbook by Joy Smith
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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BANANA-WHEAT MUFFINS
Ingredients:
Streusel
1 tablespoon all-purpose flour
1 tablespoon packed brown sugar
1 tablespoon butter or margarine, softened
1/3 cup slightly crushed Whole Grain Total(r) cereal
Muffins
3/4 cup mashed ripe bananas (about 2 medium)
1/2 cup milk
3 tablespoons packed brown sugar
3 tablespoons vegetable oil
1 egg
1 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups slightly crushed Whole Grain Total(r) cereal
Directions:
Heat oven to 400 F. Grease bottoms only of 12 regular-size muffin cups. Stir together streusel ingredients until crumbly; set aside.
In large bowl, stir together bananas, milk, 3 tablespoons brown sugar, oil and egg. Stir in 1 1/4 cups flour, baking powder and salt just until flour is moistened; stir in 1 1/4 cups slightly crushed cereal. Divide batter evenly among muffin cups, filling each about 2/3 full. Sprinkle streusel evenly over batter in muffin cups.
Bake about 20 minutes or until golden brown.
Serving Size: Makes 12 Servings
Source: Five Ways To Stronger Bones by Mindy Hermann, R.D.
CRAB FETA MUSHROOMS
Hot and sizzling out of the oven, these mushrooms will be the hit of the party.
Ingredients:
1 pound button mushrooms, stems removed and reserved, 500 g
6 oz lump canned crabmeat, drained, or frozen crabmeat, thawed, 175 g
3 oz feta cheese, crumbled, 90 g
2 green onions, green part only, cut in half, 2
1 tablespoon unsalted butter, softened, 15 mL
1 clove garlic, 1
1/4 teaspoon ground white pepper, 1 mL
1/4 teaspoon salt, 1 mL
Preheated broiler
Baking sheet, lined with parchment paper
Directions:
Place mushrooms, caps down, on prepared baking sheet. Set aside.
In work bowl fitted with metal blade, process half of the mushroom stems, crabmeat, feta cheese, green onions, butter, garlic, white pepper and salt until smooth, 2 to 3 minutes. Discard remaining half of the mushroom stems.
Fill mushroom caps with cheese mixture. Broil under preheated broiler until cheese mixture starts to melt and bubble, about 3 minutes. Serve hot.
Tips:
You can make the filling 1 day prior to serving. Transfer to a bowl. Cover and refrigerate. Let warm slightly before filling mushrooms.
When removing the stems from the mushrooms, check to see that they are fresh. Look under the cap, if the stem looks like it is becoming unattached or dark; your mushroom is getting old.
Variation:
Use blue cheese or Stilton in place of the feta to give a sharp yet pleasant flavor to this appetizer.
Serving Size: Makes 6 Servings
Source: 125 Best Food Processor Recipes by George Geary
CAESAR CHICKEN
This recipe makes a terrific, classic Caesar chicken. It tastes great as a main dinner dish, or on top of a salad for lunch.
Serving: 4
Prep Time: 60 minutes
Cook Time: 20 minutes
Total Time: 80 minutes
2 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3/4 teaspoon garlic salt
1/8 teaspoon pepper
4 chicken breast fillets
2/3 cup finely crushed seasoned croutons
1/3 cup grated Parmesan cheese
8 romaine lettuce leaves
Lemon slices for garnish
1. In a Ziploc plastic bag, make marinade by mixing together olive oil, lemon juice, Worcestershire sauce, mustard, garlic salt and pepper. Add chicken, seal bag and shake to mix and thoroughly coat chicken. Refrigerate 15 minutes.
2. On shallow plate, mix crushed croutons and Parmesan cheese. Remove chicken from marinade and drain; reserve marinade. Add chicken, one piece at a time, to crouton mixture, dredging to coat.
3. Place chicken on greased shallow baking pan; drizzle reserved marinade over chicken. Bake at 400 degrees F for about 20 minutes or until cooked. Serve over lettuce leaves and garnish with lemon slices.
Based on individual serving.
Calories: 400
Total Fat: 29 g
Carbohydrates: 8 g
Protein: 29 g
EASY BEAN SOUP
6 strips Bacon, diced
1 medium Onion, diced
2 stalks Celery, diced
3 cups Great Northern beans, canned
3 cups Chicken broth
Fresh ground Pepper
Brown the diced bacon in a heavy pot. Add the onion and celery. Cook until just soft. Add the beans and broth. Simmer for 20 minutes. Check the seasonings. Serve warm.
EGG SALAD IN TOAST CUPS
8 slices soft white sandwich bread
2 tablespoons unsalted butter, melted
4 hard-cooked eggs, peeled and coarsely chopped
¼ cup mayonnaise
¼ cup chopped sweet pickle
2 teaspoons pickle juice
½ teaspoon onion salt
1. Preheat oven to 400F. Brush the edges of each slice of bread with the melted butter and place each in a cup of a muffin tin, pressing to mold the bread to the sides of the cup. Bake in the bottom third of oven for 7 to 10 minutes or until golden. Transfer the toast cups to a wire rack to cool.
2. In a medium bowl, stir together the remaining ingredients. Divide the egg mixture evenly among the toast cups. Serve immediately.
Makes 4 to 6 servings.
EASY PEACH COBBLER
1 stick oleo
¾ cup milk
1 cup sugar
1 cup flour
1 1/2 tsp baking powder
1 large can peaches, sliced
½ tsp cinnamon
Melt oleo in a large Pyrex dish in oven while mixing other ingredients. Mix milk, sugar, flour, and baking powder. Pour mixture over hot oleo. Pour peaches over mixture and stir slightly. Sprinkle cinnamon and about ¼ cup sugar over top, if desired. Bake at 350F for 30 minutes.
Source: 75 Years of Cooking with Love and Memories, Freeport First United Methodist Church, Freeport, Texas, 1989
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
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.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
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