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A to Z Recipes
December 24, 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. What a great week it has been. There's the feel, smell, and taste of Christmas all around me. Our family got together at my mother's on Sunday and we had the nicest visit. The food must've been good because even the kids had Santa bellies afterwards. I served several appetizers (bacon-wrapped water chestnuts, meatballs in a
fruited sauce, tiny sausages in homemade barbecue sauce, black olive pinwheels, and hot crap dip), anniversary chicken, roasted parsleyed new potatoes, 24-hour salad, and a sopapilla cheesecake. We did margaritas and spiked eggnog.
Like Paula Deen would say: "it just don't get any better than that,
y'all".
The newest Monthly Theme topic is Five Ingredient (or Less)
Recipes. This is such a fantastic topic, I cannot believe the recipe inbox isn't virtually bursting at the seams. I'm thinking you guys are making it a lot harder than it really is. Have fun with this one! If you just flip through some of your favorite recipes (or some you want to try) you'll be amazed at how many will fit. Don't forget that salt, pepper, and water are freebies and don't count as an ingredient. This theme will end on next Wednesday. 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.
I think you're going to love what this huge issue has to offer you today. There's just oodles of recipes, funnies, and things to make you think. I sure hope you enjoy what was shared by these nice folks:
Larry J., Spring Hill, TN
Treva, NC
Carrie J. Gamble, Doylestown, PA
Johnny, LA
Jim D., WA State
Rusty, Leesburg, FL
Jim H., Calgary, Alberta, Canada
Mary H., Montreal, Canada
Ann, FL
Betty K., Belhaven, NC
Larry Holmes, Toronto, Canada
Jean, Syracuse, NY
Dorie, IL
Chris M., NM
Marty B., Tell City, IN
Patricia, Charlevoix, MI
Leasa, IA
Linda H., Rosharon, TX
Luanne, FL
Mary S., Nashville, TN
Jessica, Corfu, Greece
Pat, Merritt Island, FL
We'll see you here again on Sunday, God willing. Have a wonderful CHRISTmas, my friends!
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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Finding Joy
~Shared by Larry J., Spring Hill, TN
http://www.findingjoymovie.com/
Christmas Prayer
~Shared by Treva, NC
I said a Christmas prayer for you
Because the season's near
I didn't ask for riches
But for gifts so much more dear.
I asked for joyful gatherings
With your family all around
And for carols to inspire you
With their old familiar sound.
I asked for quiet moments
In your heart on Christmas morn
For a special time to celebrate
The Savior who was born.
I asked for friends to send their best
That you might know they care
I asked for peace and love and hope
And I know God heard my prayer.
~ Nancy Brummett ~
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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The Magic of Christmas
By Carrie J. Gamble, Doylestown, PA
At Christmastime ever since I can remember I feel the “Magic of Christmas.” I am not sure whether this was something born in me or if it is something learned with experience from my mother and grandmother. Whatever the case, it is “something!” No matter what the circumstances of my life, good or bad, every year this feeling comes back to me. It is difficult to describe ~ and in some ways as unexplainable as the feeling of falling in love. For me I guess it boils down to the feeling as if anything is possible. The feeling as if your wildest, most romantic dreams could come true!
In 1988 when my grandmother was in her late seventies, I asked her to write down some of her thoughts and memories about Christmas. She wrote, “This time of year is so special, there is something mystic in the air. Everyone seems to be filled with a feeling of expectation. Love and joy seem in the air. You think of your loved ones and want to be with them. People smile at you and you feel it too. Not only at Christmas but somehow the whole year through, the joy that you give to others is the joy that comes back to you!”
The following is a story my grandmother wrote about her childhood memories: “A Christmas Remembered ~ December 25, 1918 ~ 9 years old”
Christmas when I was a little girl was so different than it is now. Not having radio or television everything was pictured in my imagination, which was very vivid. It starts with the last day of school. I went to a one room little stone school house with eight grades and one teacher. We had our Christmas program in the afternoon. Then wonder of wonders, we heard sleigh bells and Santa Claus suddenly came bounding through the door with his big pack! He presented each child with a ½ pound of chocolates which I took home to my brothers with much pride.
When mother put us to bed that night we were so full of delicious anticipation of what tomorrow would bring that it took us a long time to fall asleep. At this time I had three brothers. We all slept in a room above the kitchen, as we had no central heat and it was warm there.
In the morning we crept down the stairs and there was the Christmas tree ~ so beautiful in our eyes. It was a cedar tree that mother had cut down from the woods. It had a silver steeple on top and I particularly remember a beautiful red and gold slipper and a sail boat all covered with gold wire. All of the lit small candles in their holders made it look magical! Beside the tree was a sled, our first “American Flyer.” We had so much fun with it that winter. It seemed we had much more snow in those years.
Then there were all of the special goodies under the tree ~ oranges, nuts, dates, figs, candy ~ all special at Christmastime. Before we went to bed that night, mother would light all of the little candles on the tree. We would stand before it and in German sing, “Silent Night.” “Stille nacht, heilige nacht . . .” My father had a wonderful tenor voice and the feeling of reverence for this special day stayed with me always. Until this day when I smell candle wax I am transported to those childhood Christmas' and the feeling of mystery and expectation we all had.
Below is a family favorite recipe. Nut and Poppyseed Roll is a Hungarian bread my grandmother always made as a special treat for Christmas. It tastes extra delicious with a cup of coffee on Christmas morning as you sit by the Christmas tree! Try making it for your family and let me know what they think!
Nut and Poppyseed Roll
Nut Filling: Take 1 cup ground pecans, ½ cup sugar, ½ cup milk and ½ cup chopped dates. Put into a saucepan and cook over a low heat until thick. Cool. Fold in one whipped egg white.
Poppyseed Filling: For the poppyseed roll I use a jar of poppyseed filling. Sprinkle with ¼ cup each chopped raisins and nuts.
Take 1 cup scaled milk,1 cup sour cream, ½ cup sugar, ½ cup melted butter, 1 teaspoon salt, 2 packages yeast dissolved in ½ cup warm water and 2 beaten eggs. Mix all ingredients together. Add about 6 cups flour. Mix well. This is a very soft dough. Cover and let stand in the refrigerator overnight.
The next day divide the dough into two portions. Knead each piece well. Roll each piece into a 9” x 15” sheet. Spread with filling and roll up like a jelly roll. Place on a well greased cookie sheet. Brush the top with a beaten egg yolk mixed with a little milk. Sprinkle with sugar. Let rise in a warm place until double. Bake at 350 degrees for 30 to 40 minutes or until golden brown.
Carrie J. Gamble is co-author, editor and publisher of Grandmother's Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. You'll experience “living life the old fashioned way” with Grandmother's Cookbook. Visit the website and download FREE recipes and “A Family Love Letter” chapter at
http://www.grandmotherscookbook.com.
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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Great Idea
When unmolding a gelatin dish, wet the serving dish first. This way, the gelatin can be moved to the center easily.
Homemade Sour Cream
Try this healthier version of sour cream on beans, vegetables, fruit, and tortillas.
2 tablespoons skim milk
1 tablespoon lemon juice
1 cup low fat cottage cheese
Place all ingredients in a blender, and combine on medium-high speed until smooth and creamy.
Serve with Tropical Fruit Compote (or any recipe that uses sour cream).
Yield: 8 servings--Serving size: 2 & 1/2 tablespoons
Each serving provides: Calories: 27; Total fat: Less than 1 g;
Saturated fat: Less than 1 g; Cholesterol: 2 mg; Sodium: 117 mg;
Calcium: 24 mg; Iron: Less than 1 mg
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
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: 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, 2008.
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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Fruitcake for the Holidays!
~Shared by Johnny, LA
One cup of water
One cup sugar
Four large eggs
Two cups of dried fruit
One teaspoon of baking soda
One teaspoon salt
One cup brown sugar
Lemon juice
Nuts
One bottle whiskey
Sample the whiskey to check for quality. Take a large bowl. Check the whiskey again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. All one teaspoon of sugar and beat again. Make sure the whiskey is still okay. Cry another tup. Turn off the mixer.
Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit get stuck in the beaterers, pry it loose with a screwsdriver. Sample the whiskey to check for tonsisity. Nexst sift two cups of salt. orsomthing. Who Cares? Check the whiskey. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of the sugar or somthin. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again and go to bed.
Rum may be rebstituted for the driskey, although rooking at the lecipe again, it doesn't seem to dake a mifference what you bow in the throwl!
Happy Christmas!
and Merry New Year!
~Shared by Jim D., WA State
Dear Santa,
Please send me a baby brother.
Santa wrote back:
"Send me your mother..."
~Shared by Treva. NC
Dear Santa,
I've been a good mom all year. I've fed, cleaned and cuddled my children on demand, visited the doctor's office more than my own doctor, sold sixty-two cases of candy bars to raise money to plant a shade tree on the school playground. I was hoping you could spread my list out -- over several Christmases. Since I had to write this letter with my son's red crayon, on the back of a receipt in the laundry room between cycles; and who knows when I'll find any more free time in the next 18 years, so now - -
*** Here are my Christmas wishes ***
* I'd like a pair of legs that don't ache (-in any color, except purple, which I already have) and arms that don't hurt or flap in the breeze; but are strong enough to pull my screaming child out of the candy aisle in the grocery store.
* I'd also like a waist, since I lost mine somewhere in the seventh month of my last pregnancy.
* If you're hauling big-ticket items this year, I'd like fingerprint resistant windows and a radio that only plays adult music; a television that doesn't broadcast any programs containing talking animals; and a refrigerator with a secret compartment behind the crisper where I can hide to talk on the phone.
* On the practical side, I could use a talking doll that says, 'Yes, Mommy' to boost my parental confidence, along with two kids who don't fight and three pairs of jeans that will zip all the way up without the use of power tools.
* I could also use a recording of Tibetan monks chanting, 'Don't eat in the living room' and 'Take your hands off your brother,' because my voice seems to
be just out of my children's hearing range and can only be heard by the dog.
* f it's too late to find any of these products, I'd settle for enough time to brush my teeth and comb my hair in the same morning, or the luxury of eating food warmer than room temperature without it being served in a Styrofoam container.
*If you don't mind, I could also use a few miracles to brighten the holiday season. Would it be too much trouble to declare ketchup a vegetable? It will clear my conscience immensely.
*It would be helpful if you could coerce my children to help around the house without demanding payment as if they were the bosses of an organized crime family.
Well, the buzzer on the dryer is ringing, and my son saw my feet under the laundry room door. I think he wants his red crayon back. Have a safe trip Santa, and remember to leave your wet boots by the door, and come in and dry off, so you don't catch cold. Help yourself to cookies on the table, but don't eat too many or leave crumbs on the carpet.
Yours always with love and appreciation,
A Mom
P.S. One more thing . . You can cancel all my requests, if you can keep my children 'young' enough to believe in Santa.
Bernard the Reindeer
~Shared by Jim D., WA State
Have you heard about Bernard, the brown-nosed reindeer?
He's second in line to Rudolph. He's just as fast but can't stop as quick.
Feelix Navy Dad
~Shared by Larry Holmes, Toronto, Canada
It's a romantic full moon, when Pedro said, "Hey, mamacita, let's do Weeweechu."
"Oh no, not now, let's look at the moon!" said Rosita.
"Oh, c'mon baby, let's you and I do Weeweechu. I love you and it's the perfect time," Pedro begged.
"But I wanna just hold your hand and watch the moon." replied Rosita.
"Please, corazoncito, just once, do Weeweechu with me."
Rosita looked at Pedro and said, "OK, one time, we'll do Weeweechu."
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Pedro grabbed his guitar and they both sang.....
"Weeweechu a Merry Christmas, Weeweechu a Merry Christmas, Weeweechu a Merry Christmas, and a Happy New Year."
MERRY CHRISTMAS!!!!!
Sears Catalog
~Shared by Rusty, Leesburg, FL
Two rednecks were looking at a Sears catalog and admiring the models.
One says to the other, 'Have you seen the beautiful girls in this catalog?'
The second one replies, 'Yes, they are very beautiful. And look at the price!'
The first one says, with wide eyes, 'Wow, they aren't very expensive. At this price, I'm buying one.'
The second one smiles and pats him on the back. 'Good idea! Order one and if she's as beautiful as she is in the catalog, I will get one too.'
Three weeks later, the youngest redneck asks his friend, 'Did you ever receive the girl you ordered from the Sears catalog?' The second redneck replies......
SCROLL DOWN....YOU'LL LOVE IT!
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'No, but it shouldn't be long now. I got her clothes yesterday!'
A Christmas Story for people having a bad day...
~Shared by Jim H., Calgary, Alberta, Canada
When four of Santa's elves got sick, the trainee elves did not produce toys as fast as the regular ones, and Santa began to feel the Pre-Christmas pressure.
Then Mrs. Claus told Santa her Mother was coming to visit, which stressed Santa even more.
When he went to harness the reindeer, he found that three of them were about to give birth and two others had jumped the fence and were out, Heaven knows where.
Then when he began to load the sleigh, one of the floorboards cracked, the toy bag fell to the ground and all the toys were scattered.
Frustrated, Santa went in the house for a cup of apple cider and a shot of rum. When he went to the cupboard, he discovered the elves had drank all the cider and hidden the liquor. In his frustration, he accidentally dropped the cider jug, and it broke into hundreds of little glass pieces all over the kitchen floor. He went to get the broom and found the mice had eaten all the straw off the end of the broom.
Just then the doorbell rang, and irritated Santa marched to the door, yanked it open, and there stood a little angel with a great big Christmas tree.
The angel said very cheerfully, 'Merry Christmas, Santa. Isn't this a lovely day? I have a beautiful tree for you. Where would you like me to stick it?'
And so began the tradition of the little angel on top of the Christmas tree.
Good Wishes to You!
~Shared by Mary H., Montreal, Canada
'Twas the night before Christmas and Santa's a wreck...
How to live in a world that's politically correct?
His workers no longer would answer to "Elves".
"Vertically Challenged" they were calling themselves.
And labor conditions at the North Pole
Were alleged by the union to stifle the soul.
Four reindeer had vanished, without much propriety,
Released to the wilds by the Humane Society.
And equal employment had made it quite clear
That Santa had better not use just reindeer.
So Dancer and Donner, Comet and Cupid,
Were replaced with 4 pigs, and you know that looked stupid!
The runners had been removed from his sleigh;
The ruts were termed dangerous by the E.P.A.
And people had started to call for the cops
When they heard sled noises on their roof-tops.
Second-hand smoke from his pipe had his workers quite frightened.
His fur trimmed red suit was called "Unenlightened."
And to show you the strangeness of life's ebbs and flows,
Rudolf was suing over unauthorized use of his nose
And had gone on Oprah, in front of the nation,
Demanding millions in over-due compensation.
So, half of the reindeer were gone; and his wife,
Who suddenly said she'd enough of this life,
Joined a self-help group, packed, and left in a whiz,
Demanding from now on her title was Ms.
And as for the gifts, why, he'd ne'er had a notion
That making a choice could cause so much commotion.
Nothing of leather, nothing of fur,
Which meant nothing for him. And nothing for her.
Nothing that might be construed to pollute.
Nothing to aim. Nothing to shoot.
Nothing that clamored or made lots of noise.
Nothing for just girls. Or just for the boys.
Nothing that claimed to be gender specific.
Nothing that's warlike or non-pacific.
No candy or sweets...they were bad for the tooth.
Nothing that seemed to embellish a truth.
And fairy tales, while not yet forbidden,
Were like Ken and Barbie, better off hidden.
For they raised the hackles of those psychological
Who claimed the only good gift was one ecological.
No baseball, no football...someone could get hurt;
Besides, playing sports exposed kids to dirt.
Dolls were said to be sexist, and should be passé;
And Nintendo would rot your entire brain away.
So Santa just stood there, disheveled, perplexed;
He just could not figure out what to do next.
He tried to be merry, tried to be gay,
But you've got to be careful with that word today.
His sack was quite empty, limp to the ground;
Nothing fully acceptable was to be found.
Something special was needed, a gift that he might
Give to all without angering the left or the right.
A gift that would satisfy, with no indecision,
Each group of people, every religion;
Every ethnicity, every hue,
Everyone, everywhere...even you.
So here is that gift, it's price beyond worth...
"May you and your loved ones enjoy peace on Earth."
CHRISTMAS CAROLS FOR THE DISTURBED
~Shared by Ann, FL
1. Schizophrenia --- Do You Hear What I Hear?
2. Multiple Personality Disorder --- We Three Kings Disoriented Are
3. Dementia --- I Think I'll be Home for Christmas
4. Narcissistic --- Hark the Herald Angels Sing About Me
5. Manic --- Deck the Halls and Walls and House and Lawn and Streets and Stores and Office and Town and Cars and Buses and Trucks and Trees and.....
6. Paranoid --- Santa Claus is Coming to Town to Get Me
7. Borderline Personality Disorder --- Thoughts of Roasting on an Open Fire
8. Personality Disorder --- You Better Watch Out, I'm Gonna Cry, I'm Gonna Pout, Maybe I'll Tell You Why
9. Attention Deficit Disorder --- Silent night, Holy oooh look at the Froggy - can I have a chocolate, why is France so far away?
10. Obsessive Compulsive Disorder --- Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells
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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ITALY
STRUFFOLI
(Honey Balls)
~Shared by Johnny, LA
This great Italian dessert will get everyone into the holiday spirit.
This is such a wonderful recipe at Christmas time. Not only the kids will be happy, but the adults will be surprisingly be happy as well.
This is not for the diabetic. But you can make them for everyone else.
Let's do it!
Struffoli (Honey Balls)
3 Large eggs
1 tbs Butter; softened
1 tsp Sugar; plus
1/2 cup Sugar
2 cups All-purpose flour
1/2 tsp. Baking powder
1 cup Honey
Vegetable oil; for deep-fry
Colored sprinkles
Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking powder; add flour. Work the mixture into a soft dough with your hands.
Divide dough into 4 pieces. On a floured surface, roll each piece into a rope about the width of your index finger and 12 inches long.
Cut the ropes into 1" pieces.
Toss the pieces with enough flour to dust them lightly and shake off excess flour.
Heat oil to 375F in a deep fryer. Fry the struffoli a few handfuls at a time until they puff up and are golden brown.
Using a slotted spoon, transfer to a paper towel to drain. Combine the honey and the 1/2 cups sugar in a large saucepan over low heat; stirring until the sugar has dissolved; keep warm over low heat.
Add the fried balls, a few at a time, and turn them with a wooden spoon to coat on all sides. Transfer the balls to a large platter and mound them into a pyramid, shaping with wet hands.
Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break off some pieces with your hands to eat.
Buon appetito and have a great time enjoying the Struffoli.
ARKANSAS
ARKANSAS CHRISTMAS CAKE
~Shared by Johnny, LA
1 cup butter
1 1/2 cup molasses (sorghum preferred)
4 eggs
1 cup bourbon (WHITE LIGHTNING)
3 cups flour
1 1/2 t. salt
1 t. baking soda
1 T. baking powder
1 t. cinnamon
1 t. nutmeg
1 1/2 cups dried pitted fruit, such as apples, peaches, pears or apricots, chopped
2 cups dark raisins
1 cup dried figs, quartered (optional)
1 1/2 cup dried chopped dates
2 cups coarsely chopped walnuts
1/2 cup candied orange peel
1/2 cup candied ginger
Cream butter. Add molasses slowly until well mixed. Add eggs, 1 at a time, beating thoroughly. Add bourbon, beating well. Mix 2 1/2 cups
flour, salt, baking soda, baking powder, cinnamon and nutmeg. Blend with butter mixture. Dredge fruits in remaining 1/2 cup flour. Mix fruits with nuts, orange peel and ginger. Stir into other ingredients. Generously butter 2 loaf pans. Line each with double thickness of well buttered wax paper. Pour batter into pans. Bake at 325 for 1 hour. Reduce heat to 300. Cover pans securely with foil. Bake 1 hour more; remove form oven. Remove from pans with cool. Wrap in bourbon soaked cloth and store in foil or close fitting tin box to ripen at least 1 week.
Makes 2 cakes.
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CREOLE COUNTRY AMBROSIA WITH TWIN CHOCOLATE SHAVINGS
~Shared by Johnny, LA
Beautiful For Christmas!
2 (8-oz.) pkgs. cream cheese
4 cups heavy whipping cream
1 1/2 tsps. ground nutmeg
1 1/2 tsps. ground cinnamon
1 1/2 cups sugar
2 (8-oz.) cans fruit cocktail, drained very well
1 cup chopped pecans
2 1/2 cups seedless green grapes
2 cups shredded coconut
2 (11-oz.) cans mandarin oranges, drained very well
2 1/2 cups miniature marshmallows
1 (10-oz.) jar maraschino cherries, drained well
2 (8-oz.) cans pineapple chunks, drained well
1 block Baker's white chocolate, shaved
1 block Baker's milk chocolate, shaved
Drain fruit very well and set aside.
Combine cream cheese, whipping cream, nutmeg and cinnamon. Whip on medium-high speed. When mixture starts to thicken slightly, add sugar slowly and beat until stiff peaks form. Set aside.
Layer fruit cocktail, 1/4 of whipped cream, pecans, another layer of 1/4 of the whipped
cream, grapes, coconut, mandarin oranges, marshmallows, cherries, another layer of 1/4 of the whipped cream and pineapple.
Top with remaining whipped cream and sprinkle with white and milk chocolate. Garnish with maraschino cherries. This recipe can be created in individual servings by layering in same manner in parfait glasses.
Serves 10.
TRIFFIE'S CANDIED PECANS
~Shared by Betty K., Belhaven, NC
These are really good, especially now at Christmas.
1 egg white
3/4 cup brown sugar
1 tsp. vanilla
3 cups pecan halves
Beat egg white until stiff peaks form. Mix in sugar & vanilla. Fold in pecans. Spread out onto a lightly greased cookie sheet. Bake at 250 for 15-20 minutes. Cool. Keep tightly covered.
PUMPKIN AND CARAMEL SWIRL CHEESECAKE
~Shared by Treva, NC
Crust:
1 & 1/2 cups ground gingersnap cookies
1 & 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling:
4 (8-oz.) packages cream cheese, room temperature
1 & 2/3 cups sugar
1 & 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream
Crust:
Preheat oven to 350 degrees. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture.
Using tip of knife, swirl caramel sauce into cream cheese mixture.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.
Yield: 10 Servings
FRITTATA ANGELA
~Shared by Larry Holmes, Toronto, Canada
1 1/2 pounds Yukon Gold or russet potatoes, peeled1 large garlic clove, peeled
1 1/2 teaspoon salt
1 cup peeled minced onion
6 1/2 tablespoons olive oil
3 eggs
1 tablespoon milk
freshly ground pepper
Italian parsley
With a sharp paring knife, slice the potatoes into small chips about the size of a quarter but twice as thick, always turning the potatoes 1/8 of a turn each time you slice. You should have about 4 cups.
Wash the potatoes and pat dry. Mince the garlic clove with 1 teaspoon salt. With your hands, toss the potatoes, onions, and garlic with 1 tablespoons olive oil.
In a 10-inch nonstick skillet, hat 4 tablespoons oil and stir-fry the potato mixture for 5 minutes. Cover and braise until soft, about 20 minutes.
In a large bowl, beat eggs with the milk, the remaining 1/2 teaspoon salt, and pepper. Fold in the cooked potato mixture.
Heat 1 1/2 tablespoons olive oil in the skillet, pour in the frittata, and cook for 10 minutes over medium heat, turning the pan 1/4 way every 5 minutes.
Invert the frittata on a plate and slide it back into the skillet for 3 minutes more. Turn onto a serving platter.
Decorate the top with several leaves of Italian parsley.
Serve 4.
Source: A Passion for Potatoes, Lydie Marshall
CHRISTMAS PRETZEL COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
2 lbs. white chocolate bark (can be melted in microwave or double boiler)
8 to 10 oz. long stick pretzels, broken into 3
2 c. Rice Krispies & 2 c. Captain Crunch (or 4 c. Rice Krispies)
1 c. Spanish peanuts (or any nuts)
Wax paper
Mix everything together. Pour melted bark over all and spoon out on wax paper to form candy. Candy will harden as it dries.
HOMEMADE TRAIL MIX
~Shared by Treva, NC
Bananas get all the credit for being a super source of BP-friendly minerals, but other fruits deliver them, too. High on the list are dried peaches and dried apricots. Ounce for ounce, they deliver nearly six times the potassium in bananas. And research shows this mighty mineral helps control blood pressure. Here's a yummy trail-mix recipe with dried apricots.
5 servings, about 1/4 cup each
Try this with portable mix with any combination of dried fruits and nuts.
1/4 cup whole shelled (unpeeled) almonds
1/4 cup unsalted dry-roasted peanuts
1/4 cup dried cranberries
1/4 cup chopped pitted dates
2 ounce dried apricots or other dried fruit
Combine almonds, peanuts, cranberries, dates and apricots (or other fruit) in a medium bowl.
NUTRITION INFORMATION:
Per serving: 156 calories; 7 g fat (1 g sat, 4 g mono);
0 mg cholesterol; 21 g carbohydrate; 4 g protein; 3 g fiber;
0 mg sodium; 247 mg potassium.
MAKE AHEAD TIP: Store in plastic bags for up to 2 weeks at room temperature.
CHRISTMAS PLUM PUDDING WITH BRANDIED CIDER SAUCE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup firmly packed light brown sugar
1/4 cup butter or margarine (at room temperature)
4 large egg whites
1/2 cup apple cider or apple juice
3/4 cup raisins
1/2 cup shredded carrot
1/3 cup candied cherries, halved, or currants or raisins
1/3 cup chopped candied pineapple, currants, or raisins
1/3 cup pecan halves
Brandied Cider Sauce (see recipe below)
Step 1:
Lightly grease a 1 1/2 quart steamed pudding mold or casserole. In a medium-size bowl, stir together the flour, orange rind, cinnamon, baking powder, ginger, and cloves.
Step 2:
In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.
Step 3:
Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string.
Step 4:
Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2 hours or until a toothpick inserted in the center comes out clean.
Step 5:
Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula, loosen side of plum pudding from the mold, then invert the pudding onto a serving plate. Serve warm with Brandied Cider Sauce; top with vanilla ice cream if you like. (Or, cover and refrigerate the pudding--it will keep for 1 week. To reheat the pudding, steam as directed in step 4 for 1 hour or until heated through.)
Brandied Cider Sauce:
In a small saucepan, whisk together 3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, and 1 tablespoon cornstarch. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until the mixture is thickened, whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine. Makes about 3/4 cup.
DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE
~Shared by Chris M., NM
Springform pans aren’t just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.
1 package (6 ounces) semisweet chocolate chips (1 cup)
1/2 cup butter or margarine
1/2 cup Gold Medal® all-purpose flour
4 eggs, separated
1/2 cup sugar
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
Raspberry Sauce (below)
Fresh raspberries, if desired
1. Heat oven to 325ºF. Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches. Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
2. Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Gently stir chocolate mixture into egg whites. Spread in pan.
3. Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour. Place on serving plate.
4. Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with tip. Pipe a rosette on each serving. Serve with Raspberry Sauce. Garnish with fresh raspberries.
Raspberry Sauce
1 package (10 ounces) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Refrigerate any remaining sauce.
Source: What's
Cookin'
PORTOBELLO MUSHROOM CHICKEN
~Shared by Treva, NC
Desired number of grilled chicken breasts
Sliced jack cheese
Portobello Mushrooms
Grated Parmesan Cheese
Chopped Parsley
Portobello Mushroom Sauce Ingredients:
2 quarts + 1 cup of water
5 & 1/2 oz condensed mushroom soup
1 cup soybean oil
1 cup flour
8 oz Portobello mushrooms - finely chopped
1 tsp white pepper
2 tsp granulated garlic
1 tsp granulated salt
2 Tbsp granulated sugar
Sauce Directions:
Mix water and soup and set aside. Place Soybean Oil into a saucepan. Heat for 1 minute. Add Chopped Portobello Mushrooms, cook for 1-2 minutes over a medium heat. Add flour continue cooking for 1 to 2 minutes. [Do not brown] Add water and soup mixture continually stirring until mixture reaches a soft boil. Continue cooking for approximately 2 to 3 minutes. Add pepper, garlic, salt and sugar and continue stirring until well mixed.
Chicken Directions:
Place grilled chicken breasts on baking tray. Place a slice of jack cheese on each piece of chicken. Heat until cheese melts. Ladle the Portobello Mushroom Sauce over the Chicken and Cheese. Top with sautéed Portobello Mushrooms, grated Parmesan Cheese and fresh chopped Parsley.
Serve immediately.
PINA COLADA CHEESECAKE
~Shared by Marty B., Tell City, IN
1 c. macaroon cookie crumbs
1/4 c. melted butter
2 Tbs. sugar
1/2 c. crushed pineapple drained
2 Tbs. rum
2 packages (8oz.) softened cream cheese
1 14 oz. can sweetened condensed milk
1/3 c. frozen pineapple juice concentrate, thawed
1 Tbs. lemon juice
1/2 c. grated coconut
Combine cookie crumbs, butter and sugar. Press into the bottom of an 8" springform pan. Combine pineapple and rum. Pour over crust. Combine cream cheese and sweetened condensed milk, beat, add lemon and pineapple juice. Pour over pineapple mixture in pan. Sprinkle with coconut. Refrigerate at least 1 hour.
Serves 8
GRILLED SALMON SANDWICHES
~Shared by Patricia, Charlevoix, MI
14 oz. can salmon, drained, skin and bones removed if desired
3/4 cup mayonnaise
1/2 cup purchased grated carrots
1/4 cup chopped green onion, if desired
11/2 cups pre-shredded Swiss or Gruyere cheese
16 slices whole grain bread
In medium bowl, combine all ingredients except for bread and mix gently to combine. You can serve this as a cold sandwich spread, or put about 1/3 cup between two slices of bread, butter the outsides of the bread, and grill on a dual contact grill for about 5 minutes, or on the stove. Makes enough filling for 8 sandwiches
SHRIMPLY DIVINE PASTA
~Shared by Treva, NC
Makes 4 main-dish servings
Start to Finish: 20 minutes
6 ounce mafalda noodles (or other pasta)
12 ounce fresh or frozen and thawed medium shrimp, peeled and deveined
1 & 1/2 teaspoon bottled minced garlic
1 tablespoon olive oil or cooking oil
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon dried basil, crushed
4 cups prewashed (packaged) baby spinach or torn spinach
Finely shredded Parmesan cheese
Freshly ground black pepper or crushed red pepper
1. Cook pasta according to the package directions. Drain well; keep pasta warm.
2. Meanwhile, rinse shrimp; pat dry. For sauce, in a large skillet cook garlic in hot oil over medium-high heat for 15 seconds. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Remove shrimp. Combine chicken broth, cornstarch, and basil. Add to skillet. Cook and stir until thickened and bubbly. Add the spinach. Cook 1 to 2 minutes more, or until wilted. Return the shrimp to skillet; stir to combine.
3. Toss shrimp mixture and pasta together. Pass parmesan cheese and pepper. Makes 4 main-dish servings.
Nutritional facts per serving
calories: 333, total fat: 7g, saturated fat: 1g, cholesterol: 136mg, sodium: 422mg, carbohydrate: 39g, fiber: 3g, protein: 25g,
vitamin A: 44%, vitamin C: 30%, calcium: 13%, iron: 36%
Source: Better Homes and Gardens
SOFT TACOS
~Shared by Jim D., WA State
Yield: 4 servings
1 tb Vegetable oil
1 lb Boneless pork or beef French's Taco Seasoning
3/4 c Water
1/4 c Sliced green onion
1 cn Drained Lindsay Sliced Ripe -Olives
Durkee Salsa Party Dips
In a large skillet heat vegetable oil. Cut pork or beef into thin strips. Brown in oil 5-7 minutes. Add French's Taco Seasoning and water. Blend well. Bring to boil, reduce heat and simmer uncovered, 3-5 minutes. Stir in onion and Lindsay Sliced Ripe olives. Blend well and heat through. Spoon pork mixture into warm tortillas. Garnish with grated Monterey Jack cheese, chopped tomato, Durkee Salsa Party Dips, chopped cilantro and lime wedges. Squeeze juice of lime over meat mixture, if desired.
HOMEMADE AMARETTO
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
Courtesy of Virginia in Norfolk, VA
Great for a gift!
2 C water
2 C sugar
2 C brandy
2 C vodka
3-4 t almond extract
In medium saucepan, combine sugar and water. Bring to a boil. Reduce heat and simmer, uncovered, 10 mins, stirring occasionally. Remove from heat. Stir in vodka, brandy, almond extract. Transfer to tightly covered decanters/jars or bottles.
PORK FRIED RICE
~Shared by Treva, NC
Prep: 15 min; Cook: 10 min
Makes 4 servings, about 1 cup each
1 cup bean sprouts
1 tablespoon vegetable oil
3 ounces mushrooms, sliced (1 cup)
3 cups cold cooked regular long grain rice
1 cup cut-up cooked pork
2 tablespoons sliced green onions
1 tablespoon vegetable oil
2 large eggs, slightly beaten
3 tablespoons soy sauce
Dash of white pepper
1. Rinse bean sprouts with cold water; drain
2. Heat 1 tablespoon oil in 10-inch skillet over medium heat; rotate skillet until oil covers bottom. Cook mushrooms in oil about 1 minute, stirring frequently, until coated
3. Add bean sprouts, rice, pork and onions. Cook over medium heat about 5 minutes, stirring and breaking up rice, until hot
4. Push rice mixture to side of skillet. Add 1 table spoon oil to other side of skillet. Cook eggs in oil over medium heat, stirring constantly, until eggs are thickened throughout but still moist. Stir eggs into rice mixture. Stir in soy sauce and white pepper
1 Serving: Calories 335 (Calories from Fat 115); Fat 13g (Saturated 3g); Cholesterol 135mg; Sodium 830mg; Carbohydrate 37g (Dietary Fiber 1g); Protein 18g
Lighter Pork Fried Rice:
For 6 grams of fat and 245 calories per serving, decrease pork to 1/2 cup and finely chop. Use a nonstick skillet and omit the oil in step 4. Substitute 1/2 cup fat-free cholesterol-free egg product for the eggs
LAYERED FIESTA CASSEROLE
~Shared by Linda H., Rosharon, TX
Makes: 6 servings
1 lb. extra lean ground beef
1 medium green pepper, chopped
1 medium red pepper, chopped
1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
PREHEAT oven to 375°F. Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Stir in salsa, tomatoes and corn; bring to boil.
SPOON 1 cup meat mixture onto bottom of 13x9-inch baking dish. Top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas; top with 3/4 cup of the cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil.
BAKE 25 to 30 min. or until heated through. Remove from oven; uncover. Sprinkle with remaining 3/4 cup cheese. Let stand 5 min. or until cheese is melted.
EASY RASPBERRY BROWNIES
~Shared by Luanne, FL
This is a winning combination any time of the year. Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Bet you can’t eat just one!
Prep: 15 min - Bake: 30 min - Cool: 1 hr - Chill: 1 hr 15 min
1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine
1. Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches Stir brownie mix, water, oil and eggs in medium bowl until well blended Spread in pan.
2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely in pan on wire rack, about 1 hour.
3. Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
4 Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator
Makes 18 brownies
Variation: If you prefer brownies with a more cakelike texture, prepare the mix with 3 eggs instead of 2.
FROZEN FRUIT SALAD
~Shared by Treva, NC
1/2 cup white sugar
2 cups water
1 (6 ounce) can frozen orange juice concentrate, thawed
1 (6 ounce) can frozen lemonade concentrate, thawed
4 bananas, sliced
1 (20 ounce) can crushed pineapple with juice
1 (10 ounce) package frozen strawberries, thawed
Dissolve sugar in the water. Add orange juice, lemonade, bananas, crushed pineapple with juice, strawberries and mix well. Pour into 9x13 inch glass pan. Freeze until solid.
When ready to serve, let it sit out for about 5 minutes before attempting to cut.
Yield: 6 servings
BANANA-GINGERBREAD MUFFINS
~Shared by Mary S., Nashville, TN
1 (14 1/2 ounce) package gingerbread cake and cookie mix
2 ripe medium bananas -- mashed (1 cup)
3/4 cup quick-cooking oats
3/4 cup water
2 eggs
Heat oven to 375º. Grease bottoms only of 16 medium muffin cups, 2 1/2 × 1 1/4 inches, or line with paper baking cups. Mix all ingredients until well blended. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.
VANILLA POACHED PEARS
~Shared by Jessica, Corfu, Greece
6 cups water
2 cups granulated sugar
2-3 long strips of lemon zest
1 vanilla bean, split lengthwise
1 star anise
4 ripe but firm Bartlett or Anjou pears
In a deep straight-sided, nonreactive saucepan, add the water, sugar, lemon zest, vanilla bean seeds and pod, and star anise and bring to a boil over high heat, stirring until sugar is completely dissolved. Peel the pears, leaving the stem intact. Slice off just enough of the bottom of each pear to create a flat, stable base.
Reduce heat to keep poaching liquid at a bare simmer and add the pears, laying them on their sides. Gently turn the pears occasionally, and cook until they are just tender when pierced with a knife, about 6-9 minutes. Allow pears to cool completely in their poaching liquid. Stand each pear upright on a plate to serve, or transfer pears and poaching liquid to an airtight container and store in the refrigerator for up to 2 days. Can be varied with the addition of ginger or saffron, serves 4.
Source: The
Perfect Pantry
DILLED CUCUMBERS
~Shared by Treva, NC
2 medium cucumbers, thinly sliced
1/2 tsp salt
1/2 cup sour cream
1 TBSP lemon juice
2 TBSP finely chopped green onion
1/8 tsp pepper
1/4 tsp sugar
1 TBSP chopped fresh dill
In a small bowl, toss cucumbers with salt. Allow to stand for 10 to 15 minutes. Meanwhile, combine all remaining ingredients. Drain cucumbers and pat away the moisture with a paper towel. Combine with sour cream mixture. Chill until ready to serve.
MICROWAVE PARTY MIX
~Shared by Larry J., Spring Hill, TN
Celebrate birthdays or parties of any kind.
INGREDIENTS:
6 tablespoons butter
4 teaspoons Worcestershire sauce
1 teaspoon celery salt
1 teaspoon onion salt
2 teaspoons garlic salt
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Cheerios cereal
2 cups thin pretzels
1-1/2 cups mixed nuts
TO PREPARE:
1. Place butter, Worcestershire, and salts in 13 x 9 x 2-inch baking dish. Microwave 3 minutes on Medium High (until butter melts).
2. Add cereals, pretzels, and nuts. Stir to coat thoroughly. Microwave on High for 3 minutes.
3. Stir; microwave on High for 3 more minutes. Cool.
HINT: For additional bite, sprinkle with more garlic salt.
SERVES: 9-1/2 cups
Source "To Market, To Market...A Collection of Kentucky Recipes,"
ALL PRO APPETIZERS
~Shared by Pat, Merritt Island, FL
4 potatoes peeled, boiled and mashed
10 oz package frozen spinach, thawed and well drained
2 eggs
1/4 tsp nutmeg
1/4 tsp cayenne pepper
1 C grated pepper Jack cheese
1/2 C flour
salt and pepper to taste
Preheat oven to 450. Lightly brush a baking tray with vegetable or spray with PAM.
In a medium bowl, combine the potatoes, spinach and eggs. Beat with mixer until well blended. Season with nutmeg and cayenne. Add the cheese and 4 Tbs of the flour. Stir until well blended.
Spread the remaining flour onto a glass plate and season with salt and pepper.
Using 2 tsps, form the spinach mixture into 1” balls. Roll the balls in the flour on the plate to coat and place on baking sheet.
Place the tray in the refrigerator for 20 minutes before baking. Bake for 12 to 14 minutes until golden brown and firm. Serve plain or sprinkled with lemon juice.
Makes 2 dozen.
Source: FL Today 1/23/03
LITHUANIAN COLD BEET SOUP
~Shared by Treva, NC
2 quarts buttermilk
2 jars whole pickled beets
2 cucumbers
1 hard boiled egg
1 cup whipping cream
1 small onion
salt and pepper to taste
Grate beets, cucumbers, onion and egg in a large bowl (medium grate). Add salt and pepper to taste. Combine mixture thoroughly. Add buttermilk and whipping cream. Add some of the reserved pickled beet juice if desired, to taste. Chill for several hours and serve cold.
CHILI POT ROAST
~Shared by Johnny, LA
Chili seasonings give wonderful flavor to this slow cooked pot roast. If you don't have ancho chile powder, use more chili powder blend, or a little chipotle, New Mexican, or other chile powder. If you really want to spice it up, add some jalapeno pepper rings to the crock.
INGREDIENTS:
1 beef pot roast, about 3 to 4 pounds
1 1/2 cups beef broth
1 can (14.5 ounces) diced tomatoes with juice
1 can (4 ounces) chopped chile peppers, mild
1 teaspoon ancho chile powder
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
chopped fresh cilantro, optional
PREPARATION:
Combine all ingredients in slow cooker. Cover and cook on LOW for 8 to 10 hours. Serve with cooked potatoes and corn or other side vegetable. Garnish the roast with a little chopped fresh cilantro, if desired.
Serves 6 to 8.
CHOCOLATE LOG COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 lb. powdered sugar
1 stick melted butter
2 c. crunchy peanut butter (I used extra crunchy)
4 c. Rice Krispies
Use a large mixing bowl. Put the powdered sugar together with the melted butter and stir with a spoon. I then use my hands to mix the peanut butter and Rice Krispies in with the powdered sugar and butter mixture. Pinch off enough of the mixture to make logs about the size of your thumb. Sort of roll them in your hand. Put them into the refrigerate for about an hour. Remove and frost with chocolate frosting.
ROAST PORK WITH APRICOTS
~Shared by Larry Holmes, Toronto, Canada
1 (2-pound) boneless pork loin roast
6 to 8 dried apricots and/or prunes, pitted
1 medium onion, chopped
1 celery stalk, chopped
1 carrot, chopped
1 cup homemade meat stock or canned chicken broth
Preheat oven to 375 degrees F.
Make a hole in the center of the roast with a sharp knife. Enlarge the hole, using the handle of a wooden spoon. Fill the cavity with dried fruit.
Place the roast in a shallow roasting pan and roast for 0 minutes. Add the onion, celery and carrot to the pan and roast for 20 to 25 minutes longer. Occasionally add stock to the pan, and, using a wooden spoon, scrape the pan to loosen the vegetables.
Remove the pork roast and let stand for 10 minutes before carving. Meanwhile, continue to deglaze the pan with the stock until a sauce has formed. Reheat, if necessary. Slice the pork and serve with the vegetables.
Makes 4 to 6 servings.
EGGPLANT BALLS
~Shared by Treva, NC
"These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers."
Original recipe yield: 18 balls.
3 tablespoons olive oil
3 cloves garlic, minced
4 cups cubed eggplant, with peel
1 tablespoon water
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
2 eggs, beaten
3/4 cup dried bread crumbs
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.
Cook Time: 30 Minutes;
Ready In: 1 Hour 15 Minutes
Servings: 6
CREAM OF CAULIFLOWER SOUP
~Shared by Patricia, Charlevoix, MI
1 large cauliflower
3 tablespoons butter
1 medium onion, finely chopped
3 tablespoons flour
3 cups milk
1 cup sour cream or plain yogurt
3 vegetable bouillon cubes, crushed
chopped parsley for garnish
Parmesan cheese
Trim cauliflower; cover with water and steam until very tender. While cauliflower is steaming, sauté onion in the butter until softened. Add flour to butter and onion and cook for a few minutes, stirring to blend flour into butter. Slowly add 3 cups of milk, the sour cream or yogurt, and stir or whisk until thickened.
Drain cauliflower and blend in a food processor until smooth. If desired, process the milk mixture for a smoother texture. Add pureed cauliflower to thickened milk mixture and stir well. Heat through. Garnish with a little chopped parsley and serve with Parmesan cheese.
SPANISH RICE
~Shared by Jim D., WA State
Yield: 4 servings
3 T Shortening
1 1/2 c Rice
1/2 c Onion, sliced
1/2 c Bell pepper, sliced
1 ea 14 oz can whole tomatoes
1 ea Medium clove garlic, minced
1 t Black pepper
2 t Salt
3 c Water
Melt shortening in large skillet. Add rice and brown. When rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix well and add 1 1/2 cups warm water or enough to just cover the rice. Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy.
Note: You may substitute peeled seeded green chili for the bell pepper.
HAM AND SWEET POTATO PIE
~Shared by Treva, NC
1 cup chopped onion
2 cups cubed sweet potatoes or 2 (15-ounce) cans sweet potatoes, drained and cubed
2 cups canned chicken broth, divided use
1/2 cup all purpose flour
1 cup skim milk
2 cups cubed cooked ham
1 (9-inch) refrigerated pie crust
1/2 cup finely chopped pecans
1 tablespoon thyme
Preheat oven to 350 degrees F.
In large pot coated with nonstick cooking spray, sauté the onion over a medium high heat for 5 minutes. Add fresh* sweet potatoes and 2/3 cup chicken broth. Bring mixture to a boil and simmer over medium heat for 10 to 15 minutes or until sweet potatoes are tender. If using canned yams, add them and 2/3 cup chicken broth to sautéed onion; heat thoroughly. Add flour, stirring. Gradually add milk, stirring until well combined. Add ham. Bring to a boil and transfer mixture to a 7 x 11 inch baking dish coated with nonstick cooking spray. If mixture is too thick, add more broth or milk.
Unfold crust to round circle; sprinkle pecans on one side. Fold in half and roll with rolling pin, pressing pecans into crust. Spread pecan crust on top of mixture and bake for 30 minutes or until crust is brown; sprinkle with thyme.
Serves 4 to 6.
* Canned sweet potatoes are precooked
SOUTHWESTERN CHEESY CHICKEN SKILLET
~Shared by Linda H., Rosharon, TX
1 Lb Boneless Skinless Chicken Breasts, Cut Into Bite-Sized Pieces
2 Cups Elbow Macaroni, Uncooked
1/2 Lb ( 8 Oz ) shredded Mexican blend cheese
1 Can ( 10 Oz ) Diced Tomatoes & Green Chilies, Undrained
1/2 Cup Sour Cream
2 Tbsp Chopped Fresh Parsley ( Optional )
Cook chicken in large nonstick skillet on medium-high heat for 5-7 minutes or until cooked through, stirring occasionally. Stir in 2 cups water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium. Simmer 15 minutes or until water is almost absorbed. Add cheese and tomatoes. Cook until cheese is melted, stirring frequently. Remove from heat; stir in sour cream. Sprinkle with parsley.
BEEF CASSEROLE FOR A KING
~Shared by Johnny, LA
INGREDIENTS:
1 lb. ground steak
2 T. oil
1 small onion, diced
1 small bell pepper, diced
1 can (#303) carrots
1 7 oz. can steak sauce with mushrooms
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. thyme
1/4 tsp. garlic powder
2 tsp. lime juice
2 tsp. Worcestershire sauce
1/4 cup dry white wine
2 T. flour
grated cheese for topping, any kind you desire
DIRECTIONS:
Brown meat in oil over medium heat. Add all other ingredients except flour and cheese and cook over low heat for 15 to 20 minutes. Add flour to thicken. Transfer to baking dish and sprinkle with grated cheese.
Bake at 375 degrees for 30 minutes. Serve on toast or with corn bread sticks.
CROCKPOT RANCH POTATOES
~Shared by Treva, NC
2 & 1/2 lbs. small red potatoes, quartered
8 oz container sour cream
1 package ranch dressing mix
1 can cream of chicken soup
Place the quartered potatoes in the crockpot.
In a small bowl, mix together the remaining ingredients and spoon over the potatoes.
Cover and cook on low for 7 hours.
Stir gently before serving.
Makes about 6 servings.
BROCCOLI & CHEESE CASSEROLE
~Shared by Larry J., Spring Hill, TN
Prep Time: 5 min.
Bake Time: 30 min.
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
2 tsp. yellow mustard
1 bag (16 ounces) frozen broccoli flowerets, thawed
1 cup shredded Cheddar cheese (4 ounces)
1/3 cup dry bread crumbs
2 tsp. butter, melted
Directions:
Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
Mix the bread crumbs with the butter in a small bowl and sprinkle over the broccoli mixture.
Bake at 350°F. for 30 minutes or until hot.
Rice Is Nice: Add 2 cups cooked white rice to the broccoli mixture.
Cheese Change-Up: Use mozzarella cheese for Cheddar
Source: Campbell's Kitchen
HOLIDAY YULE LOG CAKE
~Shared by Johnny, LA
3/4 teaspoon baking powder
1/4 teaspoon salt
4 eggs, at room temperature
3/4 cup sugar
3/4 cup all-purpose flour
1/4 cup plus 1 teaspoon cocoa
1 teaspoon vanilla extract
2 to 3 tablespoons confectioners' sugar
2 cups sweetened whipped cream
1/4 cup butter
1 tablespoon instant coffee powder or crystals
Dash of salt
1/3 cup water
3 1-ounce squares unsweetened baking chocolate
2-1/2 cups sifted confectioners' sugar
Whole candied cherries
Preheat oven to 400°F. Grease a 15x10x1-inch jellyroll pan (or use cooking spray). Line bottom of pan with waxed or parchment paper and grease (or spray) lightly.
Combine the baking powder, salt and eggs in a mixing bowl. Beat with an electric mixer at medium speed until blended. With mixer running, gradually add sugar and continue to beat until batter is thick, 3 to 4 minutes. At low speed of mixer, add flour, cocoa and vanilla.
Spread the batter evenly in the prepared pan, and bake in preheated oven for 13 minutes (surface should spring back when gently pressed).
Spread a clean cotton or linen dish towel on kitchen counter. Sift 2 to 3 tablespoons confectioners' sugar over an area the same size as the cake (10 x 15 inches). Turn the cake out on the sugared dish towel, and peel the paper from the surface of the cake. If necessary, trim away any crisp edges from the cake.
Starting with the short end, carefully roll up the cake and the towel, jellyroll fashion. Allow to cool completely on a wire rack, seam side down.
Carefully unroll the cooled cake. Spread evenly with the 2 cups of sweetened whipped cream and carefully reroll cake. Refrigerate until chilled through.
Heat butter, instant coffee powder, dash of salt and boiling water in a medium saucepan just to boiling, stirring constantly. Remove from heat. Add baking chocolate, and stir until melted. Cool to lukewarm.
Stir 2-1/2 cups confectioners' sugar into chocolate mixture, blending well until a spreading consistency is reached. Spread frosting evenly over cake. Drag tines of a fork horizontally along surface to create the look of tree bark.
Garnish with whole candied cherries. Refrigerate until serving time.
Makes 10 to 12 servings.
Click if you have a submission for the Reader Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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CHOC FULL O'LIFE BARS
~Shared by Treva, NC
5 cups Life® Cereal
1/2 cup salted peanuts
1/2 cup raisins
2/3 cup light corn syrup
1/4 cup firmly packed brown sugar
20 large marshmallows
1 6-oz. pkg. (1 cup) semi-sweet chocolate pieces
1 teaspoon vanilla
Place cereal, peanuts and raisins in greased bowl.
Combine syrup and sugar in a medium-sized saucepan. Bring to a full boil over high heat; reduce heat to low.
Add marshmallows and chocolate pieces, stirring until smooth.
Remove from heat; stir in vanilla.
Pour over cereal mixture, stirring lightly until evenly coated. With greased hands, lightly press mixture into a well greased 9-inch square pan.
Chill several hours or overnight. Cut into bars.
Nutrition Information: 1/2 cup
Calories 110, Calories from fat 30, Total Fat 3.5g, Saturated Fat 1.5g, Cholesterol 0mg, Sodium 65mg, Total Carbohydrates 21g, Dietary Fiber less than 1g, Protein 2g.
LUSCIOUSLY NUTTY HOLIDAY LOGS
~Shared by Jim D., WA State
Makes 2 dozen cookies
Ingredients
1 cup finely chopped walnuts
⅓ cup plus 5 teaspoons sugar, divided
1 tablespoon freshly grated orange zest
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
8 sheets phyllo dough (9-by-14-inch), thawed
Canola oil cooking spray
Topping
⅓ cup semisweet chocolate chips
Instructions
1. Preheat oven to 300°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
2. To prepare logs: Combine nuts, 1/3 cup sugar, orange zest, cinnamon and cloves in a small bowl.
3. Place one sheet of phyllo dough on a clean, dry surface. Coat thoroughly with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the phyllo.
4. Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips then in half crosswise to form 6 smaller rectangular strips.
5. Beginning at the short ends, loosely roll each strip into a neat log. Repeat with the remaining phyllo and walnut mixture.
6. Place the logs about 1/2 inch apart on the prepared baking sheets. Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar.
7. Bake the logs, in batches, until golden, about 25 minutes. Let cool completely.
8. To prepare topping: Place chocolate chips in a small microwave-safe dish. Microwave on High for 30 seconds. Stir. Continue to microwave for 20-second intervals until melted, stirring after each interval. Transfer the chocolate to a plastic sandwich bag. Snip off one corner, being careful not to make the opening too large. Squeeze the melted chocolate decoratively across the top of each cooled log. Let stand at room temperature until the chocolate is completely set.
Tips
Store in an airtight container at room temperature for up to 2 days or freeze without the chocolate drizzle (Step 8) for up to 1 month. Defrost at room temperature before decorating with the chocolate drizzle.
Nutrition Information
Per cookie: 76 calories; 4 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 9 g carbohydrate; 1 g protein; 1 g fiber; 31 mg sodium; 36 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 carbohydrate (other), 1 fat
Source: EatingWell.com
VEGETABLE SPAGHETTI
~Shared by Treva, NC
This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is just as tasty hot or cold.
2 C small yellow onions, cut in eighths
2 C chopped, peeled, fresh, ripe tomatoes (about 1 lb)
2 C thinly sliced yellow and green squash (about 1 lb)
11/2 C cut fresh green beans (about 1/2 lb)
2/3 C water
2 Tbsp minced fresh parsley
1 clove garlic, minced
1/2 tsp chili powder
1/4 tsp salt
to taste black pepper
1 can (6 oz) tomato paste
1 lb uncooked spaghetti
1/2 C grated parmesan cheese
Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
Cook spaghetti in unsalted water according to package directions.
Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.
Yield: 9 servings--Serving Size: 1 cup spaghetti and 3/4 cup sauce with vegetables
Each serving provides:
Calories: 279
Total fat: 3 g
Saturated fat: 1 g
Cholesterol: 4 mg
Sodium: 173 mg
Click if you have a submission for the Heart Healthy Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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BAKED SALMON FISH STICKS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 cup yellow corn meal
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 pound salmon, skinless and cut into 2-inch slices
- 1 cup low-fat (1%) milk
- Nonstick cooking spray
DIRECTIONS
Preheat the oven to 375 degrees F. Combine the corn meal, black pepper, and garlic powder. Dip the salmon pieces in the milk, then dredge them in the corn meal mixture until thoroughly coated.
Spray a baked sheet with nonstick cooking spray, then arrange the salmon sticks on it. Bake in the oven for 25-30 minutes, or until the sticks break apart with ease.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 207, Fat: 6 g, Cholesterol: 77 mg, Sodium: 108 mg, Carbohydrate: 8 g,
Dietary Fiber: 1 g, Sugars: 1 g, Protein: 30 g
Diabetic Exchanges: 1/2 Starch, 4-1/2 Very Lean Meat, 1/2 Fat
Source: "Cooking with The Diabetic Chef"
PORK VINDALOO
~Shared by Mary S., Nashville, TN
Yield: 8 servings
Note: This dish must be assembled the night before it is cooked as it needs to be marinated overnight. Follow preparation directions and refrigerate overnight. The next day, transfer to stoneware and cook as directed.
INGREDIENTS
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 tablespoon clarified butter or ghee
- 1 onion, finely chopped
- 8 cloves garlic, minced
- 1 tablespoon minced gingerroot
- 1 piece cinnamon stick, about 2 inches
- 6 whole cloves
- 1/2 teaspoon salt
- 2 teaspoons mustard seeds
- 1/4 teaspoon cayenne pepper
- 2 pounds stewing pork, cut into 1-inch cubes
- 4 bay leaves
- 1/2 cup red wine vinegar
DIRECTIONS
In a skillet, over medium heat, cook cumin and coriander seeds, stirring constantly, until they release their aroma and just begin to turn golden. Remove pan from heat and transfer seeds to a mortar or a cutting board. Using a pestle or a rolling pin, crush seeds coarsely. Set aside.
In a skillet, heat butter or ghee over medium heat. Add onion, garlic and gingerroot and cook for 1 minute. Add cumin and coriander seeds, cinnamon, cloves, salt, mustard seeds and cayenne and cook for 1 more minute. Remove from heat. Let cool.
Place pork in a mixing bowl. Add bay leaves and contents of pan. Add vinegar and stir to combine. Cover and marinate overnight in refrigerator. The next day, transfer to slow cooker stoneware, cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until pork is tender. Discard bay leaves, cinnamon stick and whole cloves.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 181, Carbohydrate: 4 g, Fiber: 1 g, Protein: 26 g,
Fat: 6 g, Sodium: 225 mg, Cholesterol: 82 mg
Diabetic Exchanges: 1 Vegetable, 3-1/2 Lean Meat
Source: "America's Everyday Diabetes Cookbook" by Katherine E. Younker
SPINACH AND ONION SOUP
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon vegetable oil
- 2 medium onions, thinly sliced
- 3-3/4 cups vegetable stock
- 1 bay leaf
- Salt and pepper
- 2/3 cup white wine
- 6 cups leaf spinach
DIRECTIONS
Heat the oil in a saucepan and fry the onions for about 5-8 minutes over low heat, until they have softened.
Pour in the stock and bring to a boil. Add the bay leaf and the seasonings. Cover and simmer for 10 minutes.
Pour in the wine and add the spinach. Continue to cook, but only until the spinach has wilted slightly. Remove the bay leaf and serve hot.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 141, Carbohydrate: 14 g, Protein: 6 g, Fat: 6 g,
Fiber: 3 g, Cholesterol: 0 mg, Sodium: 1011 mg
Diabetic Exchanges: 2 Vegetable, 1 Fat
Source: "Great Healthy Food - Diabetes" by Azmina Govindji
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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MICRO-QUICK QUESADILLA
~Shared by Jim D., WA State
Yield: 1 serving
1 Tortilla (6-8")
3 tb Shredded cheddar -OR
3 tb Shredded Monterey Jack
3 tb Pace Picante Sauce -OR
3 tb Pace Thick & Chunky Salsa
OPTIONAL TOPPINGS:
Sliced ripe olives
Green onion slices
Chopped cilantro
Guacamole (opt)
Make the most of your microwave with this quick and easy snack. To cook several at one time, increase the cooking time a bit.
Place tortilla on microwave-safe plate or paper plate. Microwave at HIGH 10 seconds or until just softened. Top with cheese, Pace Picante Sauce and, if desired, optional toppings. Fold in half and microwave on HIGH 30 seconds or until cheese melts. Let stand a minute or two before serving; cheese will be very hot. Top with guacamole, if desired, and serve with additional Pace Picante Sauce.
SOUTHWESTERN CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 3/4 pound boneless skinless chicken breast
- Olive oil cooking spray
- Salt and freshly ground black pepper to taste
- 1 cup bottled chunky no-added-sugar tomato salsa
DIRECTIONS
Cut the breasts into 2 6-ounce portions and flatten the chicken with the bottom of a heavy skillet or the palm of your hand to about 1/2 inch thick.
Heat a medium nonstick skillet over medium-high heat.
Spray skillet with cooking spray and add chicken. Brown 2 minutes on each side. Add salt and pepper to the cooked side. Lower heat to medium low and spoon salsa over each chicken portion. Cover and cook 5 minutes.
Serve chicken with salsa on top.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 231, Fat: 4 g, Cholesterol: 103 mg, Sodium: 426 mg,
Carbohydrate: 6 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 39 g
Diabetic Exchanges: 5 Very Lean Meat, 1 Vegetable, 1/2 Fat
Source: "Mix 'n Match Meals in Minutes for People with Diabetes"
BAKED APRICOTS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
For 1
4 Apricots, pitted and halved
2 tbs. Water
2 tsp. brown sugar
For 2
8 apricots, pitted & halved
¼ cup water
4 tsp. brown sugar
Preheat oven to 350 degrees. Place apricot halves in a small baking dish. Add water and sprinkle with brown sugar. Bake for 30 minutes or until apricots are soft. Serve warm or cold.
Click if you have a submission for the For Two Recipe
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PUMPKIN PIE FUDGE
1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/2 cup mashed pumpkin (canned)
2 tablespoons butter or margarine
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 package (12 ounces) vanilla flavored baking chips
2 cups miniature marshmallows
1/3 cup chopped nuts (optional)
1 1/4 teaspoons vanilla extract
Using butter or margarine, lightly grease the sides and bottom of a medium saucepan. Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan. Stir constantly over medium heat. Bring the mixture to a boil and boil for 12 minutes. Remove from the heat and stir in the baking chips and marshmallows until melted. Stir in the nuts and vanilla. Pour into an 8-inch square pan that has been lined with foil and greased. Chill mixture until set. Cut into small squares to serve. Cover and store in refrigerator.
Yield: Approximately 4-5 dozen pieces.
CHICKEN WITH CHIPOTLE
Chicken legs are roasted and then simmered in a spicy chipotle cream sauce for a true Mexican chicken recipe. Serve it with rice and salad and don't forget the warmed corn tortillas!
8 chicken leg quarters
1 1/2 cups milk
1 cup sour cream
2 chipotle peppers in adobo sauce
2 tablespoons chicken bouillon granules
1 tablespoon margarine
salt to taste
Preheat oven to 375 degrees F. Roast the chicken legs in the preheated oven until the skin is crispy and the meat is cooked through, 30 to 40 mins. While the chicken is roasting, puree the milk, sour cream, chipotle peppers, and chicken bouillon granules in a blender until smooth. Melt the margarine in a large pan over medium heat. Pour in the chipotle puree, bring to a simmer, reduce heat to low and season with salt to taste. Add the cooked chicken legs, and simmer for about 10 mins until chicken has taken on the flavor of the sauce.
Makes: 8 servings
BATTER UP BEEF PIE
I got this from a friend and I want to try it. It sounds a lot like a Bisquick recipe but you make
it from scratch, which is always better. I'm thinking it would be great with leftover chili instead of stew. Yum!
Leftover beef stew, or a can of beef stew
1/4 cup butter
1-1/2 cups flour
2 tsp baking powder
1 tsp salt
1-1/2 cups milk
1 cup grated cheese (cheddar, longhorn - whatever you have)
1 tsp sugar
Melt butter, put in crock pot. Mix all but stew, pour on top of butter. Dump stew on top. DO NOT STIR. A cheesy dough will bake up around the stew, and it is fabulous!
MONTE CRISTO SANDWICH
3 Tbs fruit jam
8 frozen waffles
1/2 pound sliced cooked ham
1/4 sliced Swiss cheese
2 eggs
1/4 milk
Spread jam over one side of each waffle. Layer ham and cheese over jam on 4 waffles. Top with remaining waffles, jam side down. Beat eggs and milk. Add sandwiches, turning once, in greased skillet. Cook sandwiches over medium, turn once until cheese is melted. Dust with confectioners sugar if desired.
COUNTRY CORN CASSEROLE
1 package (16 ounces) frozen corn, broccoli and red pepper
¼ cup water
½ cup chopped onion
2 tablespoons butter or margarine, divided
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
¼ cup milk
1-1/3 cups crushed saltines
In a saucepan over medium heat, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender; drain. In a saucepan over medium heat, sauté the onion in 1 tablespoon butter until tender. Add soup and milk; stir until smooth. Add cracker crumbs and cooked vegetables; mix well. Spoon into a greased 8-inch square baking dish. Dot with remaining butter. Bake, uncovered, at 350F for 25-30 minutes or until golden.
Yield: 6-8 servings
GOUGERES
Prep: 30 minutes
Bake: 20 minutes
Cool: 10 minutes
Stand: 10 minutes
Ingredients
1-1/2 cups water
1/2 cup butter, cut into pieces
1/4 teaspoon salt
1-1/2 cups all-purpose flour
5 eggs
1-1/2 cups shredded Gruyere cheese (6 ounces)
4 teaspoons Dijon-style mustard
1/8 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
Cayenne pepper (optional)
Directions
1. Lightly grease two baking sheets; set aside. In a medium saucepan, combine the water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Transfer to a large mixing bowl. Cool for 10 minutes. Add eggs, one at a time, beating with an electric mixer on medium speed for 1 minute after each addition. Stir in Gruyere cheese, mustard, white pepper, and the 1/8 teaspoon cayenne pepper.
2. Preheat oven to 400F. Using a pastry bag fitted with a 1/2-inch star tip, pipe batter in 1-inch mounds about 11/2 inches apart onto the prepared baking sheets. (Or use 2 teaspoons batter for each puff.)
3. Bake for 20 to 25 minutes or until puffed and golden brown. Serve warm. If desired, sprinkle with additional cayenne pepper. Makes about 60 gougeres.
4. Make-Ahead: Bake gougeres as directed. Cool on wire racks. Place cooled gougeres in an airtight container and store in the freezer up to 1 month. To reheat, place frozen gougeres on a baking sheet and bake, uncovered, in a preheated 350F oven for 6 to 8 minutes or until heated.
Nutrition Facts
Calories 43, Total Fat (g) 3, Saturated Fat (g) 2, Cholesterol (mg) 25, Sodium (mg) 44, Carbohydrate (g) 2, Fiber (g) 0, Protein (g)
2
FRESH SPINACH SALAD
1 pkg fresh spinach, chopped into small pieces
1 bunch romaine lettuce, chopped
2 boiled eggs, chopped
2 cans green English peas, drained
1 (16 oz) carton sour cream
1 envelope Hidden Valley Ranch dressing mix
Paprika
Mix spinach, lettuce, eggs and peas together. Press these ingredients down into a salad bowl. Mix sour cream and Ranch dressing mix together; spread over salad in bowl. Sprinkle paprika on top. Cover, refrigerate for several hours or overnight.
Source: 75 Years of Cooking with Love and Memories, Freeport First United Methodist Church, Freeport, Texas, 1989
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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!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
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