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A to Z Recipes
December 28, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. By now, most of us have finally picked up all the wrapping paper and boxes from the gift giving. Some may have even used up all the left-overs out of the fridge from the celebratory meals. Personally, I am so happy that all of that is a part of my life; the trappings of a wonderful Christmas with family. Heck, I didn't even mind that only a handful of us worked at the office while everyone else took off most of the week. It is all good... and something for which I am grateful.
The newest Monthly Theme topic is Five Ingredient (or Less)
Recipes. I know, I know... I am repeating myself here but... this is such a fantastic topic. We should have scores of recipes by now. I'm thinking you guys are making it a lot harder than it really is. Have fun with this one! If you just look through some of your favorite recipes (or some you want to try) you'd be surprised at how many will fit. Remember: salt, pepper, and water are freebies and don't count as an ingredient. This theme will end this 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.
We have some of the best recipes to be found in today's issue. Oh... there's a lot more to make you think and laugh, too. And these great folks all shared to make it happen:
Lucy Wellhausen, Kirtland, OH
Doe, Oliver, B.C., Canada
Jim D., WA State
Joan, B.C., Canada
Johnny, LA
Patricia, Charlevoix, MI
Treva, NC
Larry J., Spring Hill, TN
Pat, Merritt Island, FL
Larry Holmes, Toronto, Canada
Mary S., Nashville, TN
Betty K., Belhaven, NC
Dorie, IL
Jim H., Calgary, Alberta, Canada
Leasa, IA
Mary H., Montreal, Canada
Linda H., Rosharon, TX
Jessica, Corfu, Greece
Luanne, FL
Chris M., NM
Jean, Syracuse, NY
We'll see you here again on Wednesday, with our last issue of the year, 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 Lucy Wellhausen, Kirtland, OH
Owner of Ohio Honey Company
www.ohiohoney.com
“Happiness is like a butterfly: the more you chase it, the more it will elude you, but if you turn your attention to other things, it will come and sit softly on your shoulder…”
– Thoreau
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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Live Backwards
~Shared by Doe, Oliver, B.C., Canada
Ben's first duty as a new pastor was to conduct a funeral service for Albert. Since he didn't know the deceased, Ben paused from his sermon to invite members of the congregation to say a few kind words about Albert.
No one budged.
"Many of you knew Albert for years," Ben politely nudged them. "Surely someone can say something nice."
After an uncomfortably long pause, a voice from the back of the room finally said, "Well, his brother was worse."
If you died tomorrow, what would people say about you? Would it make you proud of the way you lived and the choices you made?
There's an old saying: "If you want to know how to live your life, think about what you'd like people to say about you after you die – and live backwards."
Thinking about the legacy we want to leave can help us keep our priorities straight. When the end is near, it's not likely any of us will say, "I wish I'd spent more time at the office." Unfortunately, many of us only begin to realize the value of the time we have after we've frittered much of it away in shallow ruts going nowhere important.
It's hard to think now what will matter later. But doing so can dramatically improve our chances of living a full and meaningful life with few regrets.
Knowing how we want to be remembered allows us to make a strategic plan for our life. How much wiser would our choices be if we had the wisdom and discipline to regularly ask ourselves whether all the things we do and say are taking us where we want to be at the end?
We write our own eulogy by the choices we make every day.
- Michael Josephson
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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Basic P.D.Q. Muffin and Quick Bread Batter
Simple Suggestions For P.D.Q. Muffins And Quick Breads - Today's families are so busy that baking is often reserved for holidays or weekends. This P.D.Q., "pretty darn quick," recipe allows bakers to enjoy hot, fresh muffins or quick breads any day of the week.
Robyn Sargent, Baking Instructor for The Baking Education Center at King Arthur Flour, often uses it to create delicious treats for her family. "It is so easy to alter this recipe by adding any variety of fruit, nuts, chocolate or flavorings," she says. "My daughter particularly likes when I add chocolate chips and orange flavoring."
Quick bread batters are easy to make since they do not require kneading and shaping. The ratio of flour to liquid is about 3 to 2, creating a mixture that will "pour" into muffin tins or bread pans. Easier to put together than scones or biscuits, muffins and quick breads are richer and sweeter. Because they have more moisture in them and because they are leavened more frequently with baking powder, their texture is moister, finer and more cake-like.
The King Arthur Flour Anniversary Cookbook suggests trying to memorize this recipe. The ingredients are so quickly combined that knowing how it's done, without having to look it up every time, gives you the freedom to make every batch an inspiration of your own.
Ingredients:
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
1/4 cup vegetable oil or softened butter (optional)
2 eggs
Directions:
Mixing dry ingredients: Blend together the dry ingredients as long and vigorously as you want.
Mixing liquid ingredients: Beat milk, vegetable oil and eggs together until they are light and well-mixed.
Mixing liquid and dry: Pour the wet ingredients into the dry. Take a fork or wire whisk and blend the two for 20 seconds and no more. It's okay if you've left some lumps. No matter how hard it is, resist the impulse to stir longer.
Baking:
Fill the cups of a lightly greased 12 cup muffin tin two-thirds full and bake at 400 for 20 minutes or pour batter into a 9x5 bread pan and bake at 350 for 1 hour.
Additions and Variations
Flavoring extracts and oils-1 tsp. for extracts, 1/2 tsp. for oils.
Dried fruit-up to 1 cup
Fresh fruit-up to 1 cup
Nuts-up to 1 cup
Chocolate Chips-up to 1 cup
Seeds-up to 1/2 cup
When you add 1 cup or more of "extras," add an extra teaspoon of baking powder. When adding extras, add them to the dry ingredients before you mix the wet and dry ingredients together.
You may substitute buttermilk, yogurt, pumpkin or applesauce for the milk, but will need to replace 1 teaspoon of the baking powder with 1/2 teaspoon of baking soda to counteract the acidity of these ingredients.
Muffin Tips
Use a 1/4 cup measure to scoop batter into the cups for less mess and greater accuracy.
Muffins bake best in the middle of the oven.
Freeze baked muffins in double bags for up to three months. To reheat, bake at 350 on a baking sheet for 5 to 10 minutes.
Source: The King Arthur Flour Anniversary Cookbook
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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50th Wedding Anniversary
~Shared by Jim D., WA State
A man and his wife were to celebrate 50 years together. Their three kids, all very successful, agreed to a Sunday dinner in their honor.
"Happy Anniversary Mom & Dad" gushed son number one.. "Sorry I'm running late. I had an emergency at the hospital with a patient, you know how it is, and didn't have time to get you a gift."
"Not to worry" said the father, the important thing is that we're here together today."
Son number two arrived and announced "You and Mom look great Dad". I just flew in from Los Angeles between depositions and didn't have time to shop for you".
"It's nothing," said the father. "We're glad you were able to come."
Just then the daughter arrived. "Hello and Happy Anniversary! I'm sorry but my boss is sending me out of town and I was really busy packing so I didn't have time to get you anything."
After they finished dessert, the father said, "There's something your mother and I have wanted to tell you for a long time.... You see, over the YEARS we were very poor. Despite this we were able to send each of you to college. Throughout that time your mother and I knew we loved each other very much, but....we just never found the time to get married."
The three children gasped and all said, "You mean we're 'bastards' ?"
"Yep," said the father, "and cheap ones too!"
What it means to be A British Columbian
(that's MY province!)
~Shared by Joan, B.C., Canada
We love it here and wouldn't change it for anything.
1. You know the provincial flower (Mildew)
2. You feel guilty throwing aluminum cans or paper in the trash.
3. You use the statement "sunny break" and know what it means.
4. You know more than 10 ways to order coffee.
5. You know more people who own boats than air conditioners.
6. You feel overdressed wearing a suit to a nice restaurant.
7. You stand on a deserted corner in the rain waiting for the "Walk" signal.
8. You consider that if it has no snow, it is not a real mountain.
9. You can taste the difference between Starbucks, City Blends, and Tim Horton's.
10. You know the difference between Chinook, Coho and Sockeye salmon.
11. You know how to pronounce Squamish, Osoyoos, Nanaimo and Tsawwassen.
12.You consider swimming an indoor sport.
13.. You can tell the difference between Japanese, Chinese, Vietnamese, Korean and Thai food.
14. In winter, you go to work in the dark and come home in the dark - while only working eight-hour days.
15. You never go camping without waterproof matches and a poncho.
16. You are not fazed by "Today's forecast: showers followed by rain," and "Tomorrow's forecast: rain followed by showers."
17. You cannot wait for a day with "showers and sunny breaks".
18. You have no concept of humidity without precipitation.
19. You know that Dawson Creek is a town, not a TV show.
20. You can point to at least two ski mountains, even if you cannot see through the cloud cover.
21. You notice "the mountain is out" when it is a pretty day and you can actually see it.
22. You put on your shorts when the temperature gets above 5, but still wear your hiking boots and parka.
23. You switch to your sandals when it gets about 10, but keep your socks on.
24. You have actually used your mountain bike on a mountain.
25. You think people who use umbrellas are either wimps or tourists.
26. You recognize the background shots in your favourite movies & TV shows.
27. You buy new sunglasses every year, because you can't find the old ones after such a long time.
28. You measure distance in hours.
29. You often switch from "heat" to "a/c" in your car in the same day.
30. You use a down comforter in the summer.
31. You carry jumper cables in your car and your wife knows how to use them.
32. You design your kid's Halloween costume to fit under a raincoat.
33. You know all the important seasons: Almost Winter, Winter, Still Raining (Spring), Road Construction (Summer) & Raining Again (Fall).
34. You actually understand these jokes and forward them to all your friends in British Columbia or those who used to live here!
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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TEXAS
LADY BIRD JOHNSON'S PEDERNALES RIVER CHILI
~Shared by Johnny, LA
In the pantheon of Texas cooking, certain recipes have something beyond staying power. They're recipes that continue to captivate, year after year and, in many cases, decade after decade. So here's one that's very popular, LBJ's Pedernales River Chili. This version (credited to Mrs. Lyndon B. Johnson) is from Lone Star Legacy, a cookbook put out by the Austin Junior Forum in 1981.
4 pounds chili meat (see note)
1 large onion, chopped
2 cloves garlic
1 teaspoon oregano, ground
1 teaspoon cumin seed
6 teaspoons chili powder (or more, if needed)
1 1/2 cups canned whole tomatoes
2 to 6 generous dashes liquid hot sauce
Salt to taste
2 cups hot water
Place meat, onion and garlic in large, heavy fry pan or Dutch oven. Cook until light-colored. Add oregano, cumin seed, chili powder, tomatoes, hot sauce, salt and hot water. Bring to a boil, lower heat and simmer about 1 hour. Skim fat during cooking.
Makes 8 to 10 servings.
Note: Chili meat is coarsely ground round steak or well-trimmed chuck. If specially ground, ask butcher to use 3/4 -inch plate for coarse grind.
To bump this recipe to a medium heat, try substituting these amounts: 1 tablespoon oregano; 1 tablespoon cumin; and 1/2 cup chili powder. Also, add 2 teaspoons garlic powder.
PER SERVING:
Calories 273 (29% fat) Fat 9 g (3 g sat) Chol 104 mg Sodium 279 mg Fiber 1 g Carbohydrates 4 g Protein 45 g
SOURCE: Austin Junior Forum's Lone Star Legacy: A Texas Cookbook
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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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:
EASY HOME-STYLE CHICKEN
~Shared by Patricia, Charlevoix, MI
4 (3-1/2 to 4 oz. each) boneless, skinless chicken breasts
1/2 cup honey
1/2 cup buttermilk baking mix
2 teaspoons ground ginger
1 teaspoon seasoned salt
1/4 teaspoon pepper
2 Tablespoons vegetable oil
Coat chicken with honey; set aside. Combine baking mix, ginger, seasoned salt and pepper; mix well. Roll honey-coated chicken in seasoned mixture. Brown chicken in hot oil in nonstick skillet. Drain excess oil. Place chicken on rack in baking pan and bake at 350°F 20 to 30 minutes or until juices run clear.
CREOLE SEASONING
~Shared by Johnny, LA
A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish.
Some versions of Creole seasoning blend contain salt -- I don't do that, because I like to control salt content separately. If you insist on this blend being salty, á la Tony Chachere's "when it's salty enough, it's perfectly seasoned!" rationale, start with 2 tablespoons salt in the blend, increasing up to 4 tablespoons depending on your sodium tolerance level.
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper (ME, I Double This)
1 tablespoon celery seed
5 tablespoons sweet paprika
Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. The recipe doubles or triples well. Give lots of it away as gifts to your family and friends.
SIMPLE SWEET POTATO CASSEROLE
~Shared by Treva, NC
Ingredients
* 1 (29 ounce) can yams, drained and mashed
* 1/4 cup melted butter
* 1/2 cup sugar
* 1/2 cup evaporated milk
* 2 eggs, beaten
* 1 teaspoon vanilla extract
* 1/2 teaspoon nutmeg
* 1/2 teaspoon ground cinnamon
* 1/4 cup butter, softened
* 1/2 cup brown sugar
* 1 cup sugar frosted corn flake cereal
* 1/2 cup chopped walnuts
Cooking Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine yams, melted butter, sugar, evaporated milk, eggs, vanilla extract, nutmeg, and cinnamon. Mix well and transfer to a 9x9-inch casserole dish.
3. In a medium bowl cream butter with brown sugar. Stir in frosted cereal and walnuts. Spread on top of yam mixture.
4. Bake in preheated oven for 35 minutes.
ITALIAN CHICKEN
~Shared by Jim D., WA State
2/3 c. Flour
1 tsp. Salt
1/2 c. Vegetable oil
1 green pepper
1/2 tsp. Pepper
1/2 tsp. Garlic salt
Sliced onion
1 lg. Jar spaghetti sauce
Chicken (boneless) breasts, quartered
Wash chicken.
Mix flour, salt, pepper and garlic together.
Coat chicken, brown in oil, then drain.
Top chicken with peppers and onions (sliced).
Add sauce on top.
Cover and simmer about 1 hour.
Serve with spaghetti.
CHINESE RIBS
~Shared by Larry J., Spring Hill, TN
Cut to the chase and serve the good stuff
INGREDIENTS:
5 pounds beef short ribs
1 cup burgundy
1-1/4 cups soy sauce
1/4 cup sugar
1 teaspoon garlic powder
1 cup applesauce
1/2 teaspoon powdered ginger
1 teaspoon meat tenderizer
Optional: 1/2 teaspoon red food coloring
TO PREPARE:
In a large Dutch oven, boil ribs in salted water about 15 minutes or until tender. Drain and chill. Combine burgundy, soy sauce, ginger, garlic powder, applesauce, ginger, meat tenderizer, and optional food coloring. Pour over ribs. Cover and marinate 24 to 48 hours. Broil 5 minutes or grill approximately 20 minutes.
SERVES: 6 - 8
Source: "Atlanta Cooknotes"
CARAMEL PECAN DREAM BARS
~Shared by Treva, NC
1 package yellow cake mix
1/3 cup margarine, softened
1 egg
Filling:
14 ounce can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup heath brickle baking chips
Heat oven to 350. Grease rectangular baking dish. In large bowl combine cake mix, butter and egg. Mix until crumbly. Press into prepared pan. In small bowl beat milk, egg and vanilla until blended. Stir in pecans and brickle chips. Pour over base in pan. Spread to cover. Bake at 350 for 30 minutes. Allow bars to cool completely before cutting.
STILLMEADOW CHEESE BAKE
~Shared by Pat, Merritt Island, FL
(serves 4)
Delicious and rich. See note below. Friday or Lenten dish.
6 slices bread, de-crusted
2 1/2 C grated cheddar or Swiss
3 eggs, beaten slightly
2 1/2 C milk
1 tsp salt and pepper
1/2 - 1 tsp dry mustard
Lay buttered bread in greased pan. Sprinkle cheese over, lay another layer of buttered bread and then pour over the eggs mixed with the milk, dry mustard and seasonings. Let stand 1 hour. Bake at 325 30 to 40 minutes.
To increase servings to 6, increase bread slices and cheese. Add 1 extra egg w 1/2 C more milk.
NOTE: Use a fairly dense bread. Cut down on milk to about 2-2 1/4 C. I used a 2 qt. Corning Ware dish, but a larger dish would work as this was very full - right to the top.
GRILLED CORN ON THE COB
~Shared by Larry Holmes, Toronto, Canada
Ears of corn as required for event.
Peel back the outer layer of husks and leave it attached to the base of each ear of corn.
Remove inner layers and silk.
Rinse ears of corn well.
Soak the ears in water for 30 minutes.
If desired, spread plain or seasoned butter over the corn, under the husks, before grilling.
Grill over medium low hear for a 20 to 30 minutes, turning occasionally. The husks and remaining silk will burn, but the corn will be cooked to perfection.
Let cool for 5 to 10 minutes before husking and eating.
Serve with fresh lime wedges.
Source: Canada Day flyer, LCBO
SWEET SUMMER TOMATO RELISH
~Shared by Treva, NC
3 medium tomatoes, chopped
1 small zucchini, chopped
1 small red onion, chopped
1 stalk celery, chopped
2 TBSP lemon juice
2 TBSP sugar
2 TBSP balsamic vinegar
2 TBSP extra virgin olive oil
1/2 tsp each salt and black pepper
In a medium bowl combine the tomatoes, zucchini, onion, and celery; set aside. For dressing, in a screw-top jar combine the lemon juice, sugar, vinegar, olive oil, salt, mustard, and poppy seeds. Cover; shake until well combined. Pour dressing over vegetable mixture. Cover; chill 4 to 24 hours. To serve, dip out with a slotted spoon as a relish for bratwurst, burgers, or ham. Or just eat it as a light salad.
CHINESE CHICKEN SALAD WITH PEANUT DRESSING
~Shared by Mary S., Nashville, TN
Crispy Wonton Strips -- (recipe follows)
Warm Peanut Dressing -- (recipe follows)
1 (8 ounce) can pineapple tidbits in juice -- drained and juice
reserved
1/2 pound Chinese pea pods (2 cups)
6 cups shredded romaine lettuce
1 large red bell pepper -- cut lengthwise into
fourths and sliced crosswise
1 cup shredded cooked chicken breast
1/4 cup sliced green onions (3 medium)
CRISPY WONTON STRIPS
1 tablespoon water
1 tablespoon soy sauce
1 Dash garlic powder
12 wonton skins
Sesame seed -- if desired
WARM PEANUT DRESSING
1/3 cup unsweetened pineapple juice
1/4 cup water
1 1/4 teaspoons ground coriander
1 teaspoon cornstarch
2 cloves garlic -- finely chopped
2 tablespoons creamy peanut butter
1 1/2 tablespoons cider vinegar
2 teaspoons soy sauce
1 1/2 teaspoons grated gingerroot
Prepare Crispy Wonton Strips and Warm Peanut Dressing, using reserved pineapple juice for the dressing recipe. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain. Cut pea pods in half. Toss romaine, pea pods, bell pepper and pineapple. Divide among 4 plates. Top with chicken, peanut dressing and green onions. Garnish with wonton strips.
CRISPY WONTON STRIPS:
Heat oven to 350º. Spray cookie sheet with nonstick cooking spray. Mix water, soy sauce and garlic powder; brush on wonton skins. Cut each skin into 3/8-inch strips. Place strips on cookie sheet. Sprinkle with sesame seed. Bake 6 to 8 minutes or until golden brown; cool.
WARM PEANUT DRESSING:
Heat all ingredients to boiling in 1-quart saucepan, stirring constantly. Stir until smooth; remove from heat. Let stand 5 minutes.
Serves 4.
CINNAMON PRALINES
~Shared by Johnny, LA
Good for gifting, Holiday, Iconic Louisiana dishes
Makes about 4 dozen
2 cups sugar
1/3 teaspoon ground cinnamon
Pinch salt
1 cup evaporated milk
½ cup butter
1 teaspoon vanilla extract
2 cups coarsely chopped pecans
Combine the sugar and cinnamon in a heavy pot and stir to mix. Add the salt, milk, butter and vanilla and cook, stirring, over medium heat until the mixture reaches the soft-ball stage (about 239 degrees on a candy thermometer).
Remove from the heat, add the pecans, and beat until the mixture thickens. Drop by spoonfuls onto wax paper. Cool, lift with a thin knife and store in an airtight container.
BANANA-COCONUT BAKE
~Shared by Treva, NC
An amazingly simple combination resulting in a mouthwatering masterpiece!
Prep Time:20 min
Start to Finish:30 min
Makes:6 servings
6 medium bananas
2 tablespoons butter or margarine
1/3 cup orange juice
1 tablespoon lemon juice
1/4 cup packed brown sugar
2/3 cup shredded coconut
1. Heat oven to 375ºF. Grease pie plate, 10x1 1/2 inches. Cut bananas crosswise in half; cut each half lengthwise in half. Place in pie plate.
2. Dot bananas with butter. Drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake uncovered 8 to 10 minutes or until coconut is golden.
Nutrition Information: 1 Serving: Calories 240 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 4 g); Cholesterol 0mg; Sodium 85 mg; Total Carbohydrate 43 g (Dietary Fiber 3 g); Protein 2 g
Source: Betty Crocker
VEGGIE BARS
~Shared by Betty K., Belhaven, NC
2 cans Crescent Rolls
2-8 oz cream cheese
1 cup mayonnaise
1 pkg. ranch dressing
1/2 to 1 pound cheddar cheese, grated small
Toppings:
Cucumbers, Broccoli, Tomatoes, Red & Green Bell Peppers, Squash, Carrots.
Press out crescent rolls into large cookie sheet. Brown at 350 degrees until lightly brown (about 5 minutes). Cool.
Mix cream cheese, ranch dressing & mayonnaise together. Spread over rolls. Cut up toppings fairly small;
Sprinkle over ranch dressing mixture. Sprinkle grated cheese over all. Chill 4-5 hours or overnight.
You may also use mixed veggie toppings all ready to go.
SAUERKRAUT BALLS
~Shared by Pat, Merritt Island, FL
This TNT and really good. I put mustard (your choice) and ketchup for dipping. I also vaguely recall making this with Spam and Polish sausage. I think I have fried them in a skillet as well as having deep fried. People who don't like sauerkraut usually like these.
(4 doz. 1 & 1/4” balls)
!/2 lb. ground ham
1/2 lb ground kielbasa
1/2 lb. ground lean pork
Saute the meat in 3 Tbs butter with 1/3 C finely chopped onion.
Mix, stir in and simmer until thick, stirring constantly:
1/2 C flour
1/2 - 1 tsp dry mustard
1 tsp salt
2 C milk
When this mixture has cooked, combine it with:
2 lbs cooked drained sauerkraut.
Regrind the entire mixture. Form into 1 & 1/4” balls. Roll in bread crumbs. Deep fry.
NOTE: I did not regrind. Just make sure it is finely chopped in the food processor.
Source: Joy of Cooking (1963 edition)
PEPPERMINT FUDGE
~Shared by Treva, NC
2 c. Sugar
1/2 c. Sour cream
1/4 c. Butter
1/2 tsp. Peppermint extract
1/2 c. Coarsely crushed peppermint candy
12 oz. White chocolate, chopped
1 (7 oz.) jar marshmallow creme
Combine sugar, sour cream and butter in heavy 2 1/2 to 3 quart saucepan; bring to a full rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees. Stir constantly to prevent scorching. Remove from heat. Add remaining ingredients, beat until well blended. Pour into well greased 8 or 9 inch square pan. Cool at room temperature, cut into squares.
Makes approximately 2 pounds.
AMBROSIA FRUIT SALAD FOR CHRISTMAS
~Shared by Johnny, LA
2 cn Mandarin oranges; drained
2 Pineapple; tidbits, drained
2 ea Banana; sliced
2 c Grapes; green or red seedless
2 Vanilla yogurt
1 c Almonds; slivered
2 c Coconut; flaked
2 c Marshmallows; mini
Mix together the oranges, pineapple, banana, grapes, yogurt, almonds, coconut, and marshmallows. Chill at least an hour to allow the flavors to meld.
TEX MEX STEAK AND RICE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
2 cups converted rice
1 chopped onion
1 can diced green chiles
3 celery stalks, thinly sliced
1 chopped green bell pepper
1 pkg. taco seasoning mix
1 {28 oz.} cut-up tomatoes, undrained
1 {28 oz.} can crushed tomatoes with added puree
3 cups water
2 lbs. boneless top round steak, trimmed of fat and cut into cubes
1 can French-style green beans (optional)
In crockpot, combine rice, onions, chiles, celery, green pepper, taco mix seasoning, tomatoes with liquid, tomatoes with puree, water and beef. Mix to blend well
Cover and cook on HIGH setting for 1 1/2 hours. Reduce setting to LOW and cook covered, 4 hours, or until meat is tender. Last hour of cooking time, stir in green beans.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
~Shared by Treva, NC
A bottle of red food color is the secret to classic red velvet cake. Cake mix makes this version foolproof, moist and delicious.
Prep: 20 min
Start To Finish: 2 hr
24 cupcakes
1 teaspoon water
1 bottle (1 oz) red food color
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
1 . Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups.
2 In small bowl, mix 1 teaspoon water and 3 or 4 drops of the food color; set aside.
3 . In large bowl, beat cake mix, 1 1/4 cups water, the oil, eggs and remaining bottle of food color with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
4 Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
5 . Frost tops of cupcakes with frosting. Using a fine-tip brush, paint cupcakes with red food color paint, swirling paint to create design. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Make 30 cupcakes. Bake 15 to 20 minutes.
1 Serving: Calories 220 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 25mg; Sodium 220mg; Total Carbohydrate 29g (Dietary Fiber 0g; Sugars 21g); Protein 2g %
Exchanges: 1 Starch; 1 Other Carbohydrate; 2 Fat Carbohydrate Choices: 2
Source: Betty Crocker
JIM'S LASAGNA
~Shared by Jim H., Calgary, Alberta, Canada
Not being a fan of either ricotta or cottage cheese, I’ve adapted this recipe to what fits our tastes and still tastes great. It is also an excellent leftover meal.
Cooking time: Sauce; 2 ½ -3 hours, Baking; 1 ½ -2 hours
Serves: 4
1 lb ground beef
2 Tablespoons olive oil
1 large onion diced
3 cloves garlic minced
1 can (28 oz.) tomato sauce regular or Italian style
1 can (6 oz.) tomato paste
1 can (10 oz.) tomato juice or equivalent
1 ½ cups water (or about 4 cans of 6 oz. tomato paste cans)
2 tsps sugar
1 Tbspn beef bouillon or beef dip bouillon
1 tsp chili powder
1 tsp oregano
1 tsp basil
1/8 tsp fennel
5-6 lasagna noodles
4 cups shredded mozzarella cheese
¾ cup shredded Parmesan cheese
In a large pot or Dutch oven, add oil, cook beef and onion until meat is no longer pink and onion is clear; drain fat from mixture. Stir in next 10 ingredients. Simmer for at least 1 hour (or up to 3 hours), stirring occasionally. (I find that 2 ½ to 3 hours is just about right)
Meanwhile, pre-heat oven to 350degF, cook lasagna noodles according to package directions; drain and rinse under cold water. In greased baking dish (9 x 9 x 2 inch), layer a third of the meat sauce, a third of the mozza, and a third of the Parmesan, place lasagna noodles to cover. Repeat layers. Top with noodles, meat sauce and the rest of the mozza and parmesan. Cover and bake for 45mins. Remove cover and bake for 20 minutes or until cheese is golden brown. Remove from oven and let stand for 20 minutes before cutting into serving size squares.
Options: I have made this adding some sliced provolone in the middle layer and it gave it and interesting additional flavour. I haven’t tried pepperoni slices in the middle but I have been told it works well.
Hint: If you use foil for the cover, spray the inside of it with Pam before using it to cover lasagne and the cheese won’t stick to the foil.
MIXED NUT BRITTLE
~Shared by Jim D., WA State
Nut fanciers have a lot to love about this irresistible brittle. The variety of nuts is what makes it do different. It's one of the first sweet treats to appear on my Christmas candy tray...and also the first to disappear!
SERVINGS 28
CATEGORY Lower Fat
PREP 5 min.
COOK 30 min.
TOTAL 35 min.
INGREDIENTS
1-1/2 teaspoons plus 3 tablespoons butter, divided
1-1/2 cups sugar
1 cup water
1 cup light corn syrup
1 can (10 ounces) mixed nuts without peanuts
1 teaspoon vanilla extract
1-1/2 teaspoons baking soda
DIRECTIONS
Butter a baking sheet with 1-1/2 teaspoons of butter; set aside. In a large saucepan, combine the sugar, water and corn syrup. Cook over medium heat until a candy thermometer reads 270F (soft-crack stage), stirring occasionally. Add nuts; cook and stir until the mixture reaches 300F (hard-crack stage). Remove from the heat; stir in vanilla and remaining butter. Add baking soda and stir vigorously. Quickly pour onto prepared baking sheet. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container. Yield: about 1-3/4 pounds.
Nutrition Facts One serving: 1 ounce Calories: 148 Fat: 7 g Saturated Fat: 2 g Cholesterol: 4 mg Sodium: 164 mg Carbohydrate: 22 g Fiber: 1 g Protein: 2 g
Source: Country Woman
MINT & WILD RICE SUMMER SALAD
~Shared by Treva, NC
1/2 C. Uncooked Wild Rice
3/4 C. Grape Tomatoes (halved)
1/2 C. Green Onions (chopped)
1/2 C. Yellow Bell Peppers (chopped)
1/3 C. Pecan Pieces
1/4 C. Fresh Mint (torn)
1/3 C. Golden Raisins
3 Tbsp. Pure Virgin Olive Oil
3 Tbsp. Lemon Juice
1/2 Tbsp. Course Ground Black Pepper
1/2 Tbsp. Classic No-Salt-Added Seasoning Blend
3 Tbsp. Orange Juice (optional)
Cook rice according to directions on the package and cool. Combine rice, tomatoes, green onions, peppers, pecans, mint and raisins. Whisk together olive oil, lemon juice, pepper and seasoning (and orange juice if using). Pour dressing over salad and toss. Cover and refrigerate for an hour or more before serving.
Serves 4.
AMY'S DELICIOUS TURKEY BURGERS
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
1 lb ground turkey
1 T garlic powder (I used about 1 t)
1 T red pepper flakes
1 t dried minced onion (I used more)
1 egg, beaten
1/2 C crushed "Cheez-It" crackers
additions: 1/2 t dried oregano
Preheat grill for high heat. In large bowl, mix all ingredients with your hands. Make into 4 fat patties. Place on grill and cook about 5 mins per side, until well done.
**NOTE** I made meatballs and baked at 400° for about 25 mins. I did add an additional 1/4 C crushed crackers because I thought it was too wet. We had bbq sauce on the side to dunk with. This is a definite keeper!
Source: Amy/Allrecipes
REAL ORANGE COOKIES
~Shared by Mary H., Montreal, Canada
The icing on top makes all the difference! The cookies are still good without it, but rather bland. This makes a cake-like cookie with a lovely texture.
2 1/2 cups white flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup soft shortening or 8 tablespoons margarine
1 cup white sugar
2 eggs
1 tablespoon grated orange rind
1/2 cup orange juice
1/2 cup chopped walnuts or coconut
Preheat oven to 400 degrees F. Mix together flour, salt and baking soda in a large bowl. Make a well in the center; add shortening or margarine, sugar, eggs and rind. Mix well. Add orange juice, stir thoroughly, then add coconut, stirring well. Drop by teaspoonfuls, 2" apart, onto greased or foil-lined cookie sheets. Bake until golden, about 10 - 12 minutes. Frost with orange or chocolate butter icing.
Yield: about 4 dozen.
SHRIMP SALAD
~Shared by Treva, NC
1 lb. shrimp, peeled and deveined (26-30 count)
1/2 c. sour cream
1/4 c. mayo
1 & 1/2 tsp. Old Bay seasoning
1/2 cup green onion, diced
1 stalk celery, diced
1/2 red pepper, diced
2 tsp. chopped cilantro
Juice of 1/2 a ripe orange
Place thawed shrimp in a kettle and cover with cold water. Place on the stove and cook, stirring occasionally until shrimp are just done. (Water will not reach a boil before shrimp are done.) Immediately fill the pot to the top with ice and stir.
When shrimp are chilled, skim the unmelted ice from the top, then drain into a colander. Put shrimp into a drain pan with base and refrigerate. (Do these steps a day ahead if possible, to insure they are dry and won't dilute the sauce.)
Combine mayo, sour cream and Old Bay seasoning in a stainless steel bowl. Separately, in another stainless bowl, combine the vegetables and cilantro. Mix thoroughly. Add the shrimp and mix well. Add orange juice and mix well. Add the sauce mixture and mix very well again. Cover and refrigerate until ready to serve.
MEXICAN SKILLET CHICKEN DELICIOSO
~Shared by Linda H., Rosharon, TX
FILLING
2 cups of tortilla chips, slightly broken up
1 cup shredded hot pepper Monterey jack cheese
2 1/2 cups chopped cooked chicken
1 cup sour cream
1/2 cup chopped onion
1 can cream of chicken soup
1 can chopped green chilies, drained
TOPPING
2 6ounce packages of yellow cornbread mix
1 1/3 cups of milk
1 cup shredded cheddar cheese
Preheat oven to 400. Grease a large cast iron or ovenproof skillet. Sprinkle tortilla chips evenly in skillet. Add Monterrey jack cheese.
In a bowl, combine chicken, sour cream, onion, soup and chilies and mix well. Spoon chicken mixture over the Monterrey jack cheese. In another bowl combine cornbread mix and milk and stir til smooth. Stir in cheddar cheese and spoon over chicken mixture. Spread evenly. Bake in 400 degree oven for 30-40 minutes or until golden brown.
Source: "New Tastes From Texas"
RANCH CHICKEN
~Shared by Patricia, Charlevoix, MI
3 boneless, skinless chicken breasts, cut into strips
6 strips bacon, fried crisp, and crumbled
1/4 cup prepared ranch dressing
1/3 cup shredded Monterey/jack cheese
Fry chicken strips in butter until done, about 5 minutes. Turn into a lightly greased casserole dish. Pour dressing over chicken. Then put crumbled bacon on, then the shredded cheese, Broil until cheese is melted and lightly browned.
Source Rich Adams, Cheboygan Tribune
PEANUT BUTTER-FUDGE PIE
~Shared by Treva, NC
Makes 8 servings.
Ingredients
1/4 cup light-colored corn syrup
2 tablespoons brown sugar
3 tablespoons butter or margarine
2-1/2 cups crisp rice cereal
1/2 cup fudge ice cream topping
6 tablespoons light-colored corn syrup
1 to 2 quarts vanilla or vanilla-fudge-swirl ice cream
1/2 cup chopped peanuts
1 cup fudge ice cream topping
1/2 cup creamy peanut butter
Directions
1. For crust, in a medium saucepan, combine the 1/4 cup corn syrup, the butter or margarine, and brown sugar. Cook over medium heat until mixture boils. Remove from heat.
2. Add rice cereal and gently stir until combined. Press into the bottom and up the side of a buttered 10-inch pie plate to form a firm, even crust. Cool.
3. In a medium saucepan, combine creamy peanut butter, the 1/2 cup fudge topping, and the 6 tablespoons corn syrup. Heat and stir over low heat until smooth. Spread in cooled rice-cereal crust. Place crust in the freezer for 2 to 3 hours or until firm.
4. Scoop ice cream into the pie. Freeze at least 4 hours or overnight until firm.
5. Sprinkle evenly with half of the peanuts. Spread the 1 cup fudge topping over peanuts. Sprinkle with remaining peanuts. Store the pie in the freezer. Before serving, let soften slightly at room temperature. Makes 8 servings.
GLAZED TURKEY BREAST ROAST
~Shared by Jessica, Corfu, Greece
2 bay leaves
1 teaspoon assorted peppercorns
Water to fill one-inch of cooker
Nonstick cooking spray
3 cups sourdough bread cubes
1/3 cup finely-chopped Canadian Bacon
1 medium onion -- chopped
2 celery stalks -- chopped
2 cloves garlic -- minced
1/4 cup fat-free chicken broth
1/4 teaspoon freshly-ground white pepper
1/2 teaspoon sage
1 1/2 pound boneless turkey breast
1/2 cup currant/ apricot or apple jelly
Place the bay leaves and peppercorns in an electric slow cooker. Add water to approximately 1-inch depth. Place a collapsible vegetable steamer basket in the slow cooker. Coat a nonstick skillet with nonstick spray and warm it over medium-high heat. Saute the bread, bacon, onions, celery and garlic until the onions are lightly browned, about 6 minutes. Stir in the white pepper and the sage. Transfer the bread stuffing to the steamer basket in the slow cooker. Coat the same skillet with nonstick spray;
re-warm over medium-high heat. Quickly brown the turkey breast on both sides; then transfer it to the slow cooker, placing in atop the stuffing. Melt 1/4 cup jelly and brush it on the turkey breast. Cover and cook on LOW until the breast is tender and cooked through, 190 degrees on a meat thermometer, 8 to 10 hours. Melt the remaining jelly and brush it on the breast.
Source: CDKitchen
CHICKEN FLORENTINE
~Shared by Luanne, FL
2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter
Remove the outer wrappers from the box of spinach. Open 1 end of each box... Microwave on full power for 2 minutes, until thawed. Drain the spinach and wring it out in a kitchen towel, and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
Bake at 350* for about 30 minutes.
Source: Paula Deen, 2007
APPLE SALSA WITH CINNAMON-SUGAR CHIPS
~Shared by Treva, NC
Salsa:
4 cups finely chopped granny smith apples
1 cup chopped pear (fresh or canned)
1/2 cup quartered red grapes
1/2 cup chopped walnuts (or pecans)
3 TBSP orange juice
1 TBSP brown sugar
2 tsp orange peel
Chips:
6 (8") flour tortillas
cooking oil spray
3 TBSP sugar
1 & 1/2 tsp cinnamon
Salsa:
Mix juice, brown sugar and orange peel and set aside. Chop all ingredients and toss immediately with juice mixture so apples won’t brown. Refrigerate about an hour and serve with chips.
Chips:
Mix cinnamon and sugar. Spray both sides of the tortilla with the cooking oil spray. Sprinkle one side with cinnamon-sugar mixture. Stack all 6 tortillas together and then cut into 8 wedges using a pizza cutter (or a good knife). Place on cookie sheets in 1 layer with no overlaps (or they will cook unevenly) and bake for 10 minutes at 350. Watch the chips and turn them once halfway through cooking. Allow to cool.
PINEAPPLE CREAM CHEESE SALAD
~Shared by Chris M., NM
1 small box lime gelatin
3 ounces cream cheese
2 cups boiling water (use drained pineapple juice
plus water for total amount)
2 cups miniature marshmallows
1 cup crushed pineapple, drained
1 pint whipping cream, whipped, or nondairy topping*
Combine gelatin, cream cheese, water and marshmallows. Beat at medium speed until melted. Cool. Add pineapple. Refrigerate until mixture jells. Fold in whipped cream or topping.
*I used 1 package of Dream Whip, prepared.
CHOCOLATE-CHERRY COBBLER
~Shared by Mary S., Nashville, TN
3 tablespoons packed brown sugar
2 tablespoons cornstarch
1 (16 ounce) can pitted red tart cherries packed in water -- undrained
1/4 teaspoon almond extract
6 drops red food color -- if desired
2 tablespoons reduced-fat margarine
1/2 cup all-purpose flour
1 tablespoon plus 1 teaspoon cocoa
3/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup skim milk
1 teaspoon vanilla
Heat oven to 375º. Mix 2 tablespoons of the brown sugar and the cornstarch in 2-quart saucepan; stir in cherries. Cook over medium heat, stirring occasionally, until slightly thickened, 4 to 5 minutes. Stir in almond extract and food color. Pour into ungreased 1-quart casserole.
Cut margarine into flour, cocoa, remaining 1 tablespoon brown sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk and vanilla. Drop dough by 6 spoonfuls onto hot cherry mixture.
Bake until topping is no longer doughy, 20 to 25 minutes. Serve warm.
Serves 6.
GREEN SALAD
~Shared by Treva, NC
2 cups sliced greens (kale, collards, bok choy, or nappa)
2 tbsp each: carrots, red bell pepper, celery, yellow squash
Add 1 tsp Italian herbs
2 Tbsp walnuts
2 Tbsp dried fruit
2 Tbsp balsamic vinegar
2 Tbsp olive oil
To the sliced greens add the chopped vegetables.
Add herbs, walnuts and fruit.
Toss with balsamic vinegar and olive oil.
MOUSSAKA A LA GRECQUE
~Shared by Larry Holmes, Toronto, Canada
3 medium-sized eggplants
1 cup butter
3 large onions, finely chopped
2 pound ground lamb or beef
3 tablespoons tomato paste
1/2 cup red wine
1/2 cup chopped parsley
1/4 teaspoon cinnamon
salt to taste
freshly ground black pepper to taste
6 tablespoons flour
1 quart milk
4 eggs, beaten until frothy
nutmeg
2 cups ricotta cheese or cottage cheese
1 cup fine bread crumbs
1 cup freshly grated Parmesan cheese
Peel eggplants and cut them into slices about one-half inch thick. Brown the slices quickly in four tablespoons of the butter. Set aside
Heat four tablespoons of gutter in the same skillet and cook the onions until they are brown. Add the ground meet and cook ten minutes. Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper. stir this mixture into he meat and simmer over low heat, stirring frequently, until all the liquid has been absorbed. Remove the mixture from the heat.
Preheat oven to moderate (375 degrees F.)
Make a white sauce by melting eight tablespoons of butter and blending in the flour, stirring with a wire whisk. Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly. When the mixture is thickened and smooth, remove from heat. Cool slightly and stir in the beaten eggs, nutmeg and ricotta cheese.
Grease an 11x16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternate layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan cheese and bread crumbs. Pour the ricotta cheese sauce over the top and bake one hour, or until top is golden. Remove from the oven and cool twenty to thirty
minutes before serving. Cut into squares and serve.
Serves 15.
Note: The flavor of this dish improves on standing one day. Reheat before serving.
SOUTHWESTERN STRUDEL
~Shared by Linda H., Rosharon, TX
Serves: 6
1/2 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 1/2 cups chopped cooked chicken
1 cup shredded colby jack cheese
1 can (11 oz.) Mexican-style corn , drained
1/2 cup fresh bread crumbs
1 cup Pace® Picante Sauce
2 tsp. chopped fresh parsley
1 pkg. (5 oz.) baby greens salad blend
Sour cream (optional)
THAW pastry sheet at room temperature 40 min. Preheat oven to 400°F. Mix egg and water.
MIX chicken, cheese, corn, bread crumbs and picante sauce.
UNFOLD pastry sheet on lightly floured surface. Roll into 16" x 12" rectangle. With short side facing you, place chicken mixture on bottom half of pastry to within 1" of edges. Starting at short side, roll up like a jellyroll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture and sprinkle with parsley. Cut 2" slits 2" apart on top.
BAKE 30 min. or until golden. Slice and serve warm on a bed of baby greens with sour cream, if desired.
BANANA BROWNIES
~Shared by Treva, NC
1 cup butter
6 very ripe bananas
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
3 eggs
3 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup chocolate chips
Preheat oven to 350.
Cream butter. Add bananas, sugars, vanilla, and eggs and mix well. Add flour, soda, and salt and mix well. Mix in 1/2 cup of chocolate chips.
Spread into greased 13 x 9 inch baking pan. Sprinkle the remaining 1/2 cup of chocolate chips on top.
Bake at 350 for 5 minutes. Use a knife to swirl the melted chips on top. Return to oven and bake another 25-30 minutes. Cool and cut into squares.
Note: These freeze well.
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HERB AND LEMON ROAST CHICKEN
~Shared by Jim D., WA State
Ingredients:
2 lemons
2 cups packed parsley leaves
1/4 cup fresh thyme leaves
1/4 cup fresh rosemary leaves
3 cloves garlic , peeled
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons salt
Freshly ground pepper to taste
2 whole chickens (3 1/2 - 4 pounds each)
1 14-ounce can reduced-sodium chicken broth , divided
1/2 cup dry white wine
2 tablespoons water mixed with 1 tablespoon cornstarch
Steps:
1: Position oven rack in lower third of oven; preheat to 350°F. Coat a large roasting pan with cooking spray.
2: To prepare chickens: Zest lemons, then cut in half. Combine lemon zest, parsley, thyme, rosemary, garlic, oil, salt and pepper in a food processor or blender; process until finely chopped. Reserve 1/4 cup of the mixture, covered, in the refrigerator for the gravy.
3: Place chicken hearts, necks and gizzards in the prepared pan (reserve livers for another use). Remove excess fat from chickens. Dry insides with a paper towel. With your fingers, loosen skin over breasts and thighs to make pockets, being careful not to tear the skin.
4: Spread 1/4 cup herb mixture in the pan; place the chickens on top, at least 1 inch apart. Rub 1 tablespoon herb mixture into each cavity; spread remaining mixture under skin. Place 2 lemon halves in each cavity. Tuck wings behind the back and tie legs together.
5: Roast the chickens for 20 minutes. Drizzle with 1/4 cup broth and roast for 40 minutes more, basting with pan drippings every 20 minutes. Tent the chickens with aluminum foil and continue roasting for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180°F and the cavity juices run clear.
6: To prepare gravy: Transfer the chickens to a platter; tent with foil. Pour pan juices into a bowl, leaving giblets in the pan. Chill juices in the freezer for 10 minutes. Meanwhile, add wine and remaining broth to the pan; bring to a boil over medium heat, scraping up any browned bits. Add any juices accumulated on the platter.
7: Skim fat from the chilled juices. Add juices to the pan; return to a boil, then strain into a saucepan. Bring to a simmer. Whisk in cornstarch mixture. Simmer, stirring, until slightly thickened, about 1 minute. Stir in reserved herb mixture. Season with pepper.
8: Carve the chickens, discarding skin. Serve with the gravy.
Nutrition: (Per serving)
Calories - 165
Carbohydrates - 1
Fat - 6
Saturated Fat - 2
Monounsaturated Fat - 3
Protein - 22
Cholesterol - 65
Dietary Fiber - 0
Potassium - 227
Sodium - 208
Temperature Check The best way to determine if poultry is fully cooked is to use an instant-read thermometer. The internal temperature should register 165°F for a whole chicken. (To check, insert the thermometer into the thickest part of the thigh.)
CRANBERRY FUDGE
~Shared by Maggie, TX
INGREDIENTS
2 cups (12 ounces) semisweet chocolate chips
1/4 cup light corn syrup
1/2 cup confectioners' sugar
1/4 cup reduced-fat evaporated milk
1 teaspoon vanilla extract
1 package (6 ounces) dried cranberries
1/3 cup chopped walnuts
DIRECTIONS
Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside.
In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until melted. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm.
Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Yield: 1-1/3 pounds (81 pieces).
Nutrition Facts
One serving: 1 piece Calories: 36 Fat: 2 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 3 mg Carbohydrate: 6 g Fiber: 0 g Protein: 0 g
Source: Light & Tasty
CURRIED CHICKEN WITH ALMONDS AND CURRANTS
~Shared by Treva, NC
Skinless chicken breasts give us lean protein, almonds add fiber and crunch, and the whole-wheat flour coating the chicken pumps up the carbs while helping it to brown. Tomatoes add lycopene and moisture, and the curry powder makes this mild dish delish.
1/4 cup sliced almonds
4 boneless, skinless chicken breast halves
1/2 teaspoon salt, divided
2 tablespoons whole-grain pastry flour
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 bell peppers, coarsely chopped
2 garlic cloves, minced
1 tablespoon curry powder
1/2 teaspoon dried thyme
1 can (16 ounces) diced tomatoes
1/4 cup dry red wine or chicken broth
3 tablespoons dried currants
Cook the almonds in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool. Cut the chicken breasts in half crosswise. Season with 1/4 tsp. salt. Lightly coat with the flour, patting off the excess. Heat the oil in a large pot or Dutch oven over medium heat. Add the chicken and cook for 3 minutes on each side, or until lightly browned but not cooked through. Remove the chicken to a plate. Add the onion and bell peppers to the pot. Cook, stirring frequently, for 5 minutes, or until softened. Stir in the garlic, curry powder, thyme, and the remaining 1/4 tsp. salt. Cook for 1 minute, stirring constantly. Add the tomatoes (with juice) and wine or broth and bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the currants. Return the chicken to the pot, pushing it down into the sauce. Bring to a boil. Reduce the heat and partially cover the pot. Cook for 10 to 15 minutes, or until a thermometer inserted in the thickest Portion of a breast registers 160°F and the juices run clear. Sprinkle with the almonds.
Makes 4 servings
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CHICKEN AND BULGUR LOAF
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3/4 cup chicken stock or vegetable stock
- 1/2 cup bulgur
- 1 cup chopped red bell peppers
- 1 cup chopped onions
- 12 ounces ground chicken
- 1 large egg
- 1 large egg white
- 1/4 cup ketchup
- 1/4 cup dry seasoned bread crumbs
- 1-1/2 teaspoon minced garlic
- 1/2 teaspoon dried basil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup barbecue sauce
DIRECTIONS
Preheat oven to 375 degrees F. Spray a 8x4-inch loaf pan with vegetable spray.
In a saucepan over medium-high heat, bring stock to a boil. Add bulgur; remove from heat. Let stand, covered, for 20 minutes or until liquid is absorbed and grain is tender. Set aside to cool.
In a nonstick frying pan sprayed with vegetable spray, cook red peppers and onions over medium-high heat for 10 minutes or until golden and tender; set aside to cool.
In a bowl combine bulgur, ground chicken, egg, egg white, ketchup, bread crumbs, garlic, basil, salt and pepper. On a piece of waxed paper, pat mixture into an 8-inch square. Spread cooled red peppers and onions over surface.
Using waxed paper as an aid, roll up mixture from bottom. Lifting waxed paper, gently drop loaf seam-side down into prepared loaf pan. Spread barbecue sauce over top. Bake in preheated oven, uncovered, for 30 minutes.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 218, Carbohydrate: 20 g, Fiber: 3 g, Protein: 15 g,
Fat: 9 g, Sodium: 262 mg, Cholesterol: 37 mg
Diabetic Exchanges: 1/2 Starch, 2 Vegetables, 1 Lean Meat, 1 Fat
Source: "America's Everyday Diabetes Cookbook" by Katherine E. Younker
MOJO ROASTED PORK
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 3/4 pound pork tenderloin
- 1/2 cup mojo sauce
- 1 tablespoon low-sugar apricot spread
DIRECTIONS
Remove fat from pork and butterfly it by cutting the pork in half lengthwise and opening it like a book. Do not cut all the way through. Place pork in the mojo and let marinate for 15 minutes.
Heat a nonstick skillet over medium-high heat. Remove pork, reserving marinade. Pat dry with paper towel and saute in skillet 3 minutes. Turn and saute 3 minutes. The pork is done when a meat thermometer reads 160 degrees F.
Mix reserved marinade and apricot spread together. Remove pork to a plate and add marinade mixture to the skillet. Boil about 1 minutes, scraping up the brown bits in the pan as it boils. Divide pork into 2 portions, place on dinner plates, and spoon sauce over the top.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 241, Fat: 6 g, Cholesterol: 97 mg, Sodium: 84 mg,
Carbohydrate: 10 g, Dietary Fiber: 0 g, Sugars: 8 g, Protein: 36 g
Diabetic Exchanges: 1/2 Carbohydrate, 4 Lean Meat
Source: "Mix 'n Match Meals in Minutes for People with Diabetes"
GREEK GARDEN SANDWICHES
~Shared by Mary S., Nashville, TN
Yield: 4 sandwiches
INGREDIENTS
- 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup coarsely chopped black olives
- 1/4 cup nonfat or light mayonnaise
- 3 tablespoons crumbled reduced-fat feta cheese with sun-dried tomatoes and herbs
- 8 slices firm multigrain, pumpernickel, or dark rye bread or 4 multigrain burger buns
- 12 thin slices plum tomato
- 3/4 cup alfalfa or spicy sprouts
- 4 ounces thinly sliced reduced-fat provolone or Swiss cheese
- 2 tablespoons Dijon mustard
DIRECTIONS
Place spinach in a large nonstick skillet and place over medium heat. Cook, stirring frequently, until the spinach is heated through and any excess liquid has evaporated. Remove the skillet from the heat and stir in first the olives and mayonnaise, and then the feta cheese.
To assemble the sandwiches, place a quarter of the spinach mixture on each of four bread slices. Top the spinach on each bread slice with a quarter of the tomatoes, sprouts, and cheese. Spread the remaining 4 bread slices with some of the mustard and place on the sandwiches.
Place each sandwich on a microwave-safe plate and cover with a paper towel. Microwave at high power for about 30 seconds, just until the cheese is melted. Serve hot.
Nutritional Information Per Serving (1 sandwich):
Calories: 276, Carbohydrate: 32 g, Cholesterol: 17 mg, Fat: 8.6 g,
Fiber: 6.3 g, Protein: 19 g, Sodium: 905 mg, Calcium: 415 mg
Diabetic Exchanges: 2 Starch, 1 Lean Meat, 1 Vegetable, 1 Fat
Source: "The Complete Diabetes Prevention Plan"
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CLUB SANDWICH
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
For One
3 slices bread
2-3 tbs. butter or mayo
2 lettuce leaves
4-6 tomato slices
2 pineapple slices, optional
2-4 slices chicken, turkey or ham
For Two
6 slices bread
4-6 tbs. butter or mayo
4 lettuce leaves
8-12 tomato slices
4 pineapple slices, optional
4-8 slices chicken, turkey or ham
Toast bread, if desired. Spread one side of each slice with butter. Arrange lettuce leaves, tomato slices, pineapple slices and chicken slices on buttered side of two slices of bread. Stack bread, on top of the other, ending with a plain slice. Cut in half diagonally twice, creating an x cut.
PESTO SALMON WITH ROASTED ARTICHOKE HEARTS
~Shared by Mary S., Nashville, TN
2 cups fresh basil leaves
1 tablespoon walnuts, chopped
3 cloves garlic, minced
salt substitute
1 16 oz. can artichoke hearts, rinsed and drained or 1 package, 9 ounces, frozen artichoke hearts, rinsed and thawed
1 large tomato, diced
1 teaspoon fresh thyme leaves, chopped
ground black pepper
2 6 oz. fillets wild salmon, skin removed
1 tablespoon olive oil
Preheat the oven to 350 degrees. Line an 8" x 11" baking pan with parchment paper or aluminum foil.
In a blender or food processor, combine the basil, walnuts, one-half of the garlic, and salt substitute to taste. Blend until the mixture resembles a coarse meal. Arrange the artichoke hearts in 2 separate mounds in the prepared pan. Top with the tomato and sprinkle with the thyme and salt substitute and pepper to taste. Place one salmon fillet on top of each artichoke mound and season with salt substitute and pepper. Spread the basil mixture on the fillets. Drizzle each fillet with 1/2 tablespoon olive oil. Bake 20 to 25 minutes, until the fillets are no longer translucent in the center and the fish flakes when pressed with a fork. Serve immediately.
Makes 2 servings.
APRICOT GLAZED CHICKEN
~Submitted by Maggie, TX
1/3 cup reduced-sodium chicken broth
1/4 cup reduced-sugar apricot preserves
1/2 teaspoon reduced-sodium soy sauce
2 boneless skinless chicken breast halves (5 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons canola oil
1 tablespoon thinly sliced green onion
In a small bowl, combine the broth, preserves and soy sauce; set aside. Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in oil on both sides. Add broth mixture to skillet; bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until chicken juices run clear, basting occasionally with pan juices. Remove from the heat. Spoon pan juices over chicken; sprinkle with onion.
Yield: 2 servings.
Source: Cooking for 2
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GARLIC CHEDDAR CHICKEN
Makes 8 servings.
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
BROCCOLI, RICE, AND CHEESE CASSEROLE
1/2 cup chopped onions
1/2 cup chopped celery
1 lg. pkg. frozen broccoli
12 ounces Velveeta cheese, cut into cubes
4 cups cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
Precook broccoli and rice separately. In large saucepan, melt butter and saute onions and celery. Add cream of chicken and cream of mushroom soup and cheese; stir until melted. Fold in broccoli and rice. Pour in large, ungreased casserole dish and heat for 30 minutes on 350 degrees.
HEARTS OF PALM SALAD
1/3 c. olive or salad oil
2 tbsp. red wine vinegar
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 (14 oz.) cans hearts of palm (drained)
3 med.-sized tomatoes
3 med.-sized avocados
1 bunch arugula
1 sm. head Boston lettuce
In large bowl mix oil, vinegar, sugar, salt and pepper. Cut hearts of palm, tomatoes and avocados into 1 1/4-1 1/2 inch chunks. Add to vinaigrette in bowl and toss well to coat.
Tear greens into bite-size pieces and arrange on large platter. Spoon hearts of palm mixture over greens. Pour any remaining dressing over salad.
If not serving right away, cover and refrigerate up to 3 hours.
Serves 10 as side dish.
Source: Cooks.com
TINY FUDGE TARTS
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup butter or margarine
3 tablespoons water
1 teaspoon vanilla
Fudge Filling (See below)
Heat oven to 350. Mix flour and salt. Cut in butter. Sprinkle with water and vanilla. Mix well with fork. Using 1/2 of dough at a time, roll out 1/16" thick on cloth-covered board generously sprinkled with sugar. Cut in 2 1/2" squares. Spread 1 level tsp filling in center of each square. Bring corners to center. Seal together. Place sealed side up or down on ungreased baking sheet. Bake 15 to 20 minutes.
Makes about 2 1/2 dozen.
Fudge filling:
Mix the following ingredients thoroughly: 1/4 cup butter or margarine, 1 egg yolk, 1/2 cup sugar, 1 tsp vanilla, 1/4 cup cocoa and 1/2 cup finely chopped nuts or flaked coconut.
CRAB-STUFFED MUSHROOMS
4 ounces cream cheese, softened
3 tablespoons mayonnaise
1 ½ teaspoons milk
4 ounces cooked lump crabmeat, thoroughly picked and cleaned of cartilage
1 tablespoon finely chopped onion
1 tablespoon chopped pimiento
1 tablespoon chopped fresh basil
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
1/8 teaspoon salt
24 white button mushrooms (about 1 ½ pounds), cleaned and stems removed
1. Preheat oven to 350F. Line a rimmed baking sheet with aluminum foil; set aside.
2. In a food processor or with an electric mixer, whip or beat together the cream cheese, mayonnaise, and milk until smooth. Fold in the crabmeat, onion, pimiento, basil, garlic, pepper, and salt.
3. Spoon some of the crab mixture into the hollow of each mushroom; place on the prepared baking sheet. Bake for 15 to 20 minutes or until the filling is golden and puffed. Serve hot.
Makes 24 mushrooms.
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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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