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A to Z Recipes
December 31, 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. We've run the course on weather this past week. We've had near-freezing temperatures all the way into the 80's. Wow! If that doesn't make your head spin (and my sinuses have), then nothing will. I do wish for all of you here a very healthy and prosperous
New Year. Some of us have been through many together and I sincerely believe
2009 will be the best yet!
The current Monthly Theme topic is Five Ingredient (or Less)
Recipes. Even though not many of you have sent in recipes for this one, I maintain that it is an excellent topic. I thought perhaps it was a matter of no one having time but
some readers simply do not participate in this newsletter. I hope to get a few more recipes in by running this topic through
tomorrow, January 1st. Remember: salt, pepper, and water are freebies and don't count as an ingredient. 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 will announce whether I will continue with Monthly Themes in Sunday's issue.
As you witness twice weekly, this newsletter is nothing without participation. And it is more than just keeping me happy... it means keeping this publication going. I am most grateful to the following for their help in this issue:
Jean M., OH
Jean, Syracuse, NY
Jim D., WA State
Ann, FL
Larry J., Spring Hill, TN
Treva, NC
Dorie, IL
Pat, Merritt Island, FL
Betty K., Belhaven, NC
Mary S., Nashville, TN
Chris M., NM
Larry Holmes, Toronto, Canada
Luanne, FL
Jessica, Corfu, Greece
Patricia, Charlevoix, MI
Linda H., Rosharon, TX
Leasa, IA
Johnny, LA
We'll see you here again on Sunday, 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 Jean M., OH
One thing I can't recycle is wasted time.
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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Mental Feng Shui
~Shared by Jean, Syracuse, NY
ONE. Give people more than they expect and do it cheerfully.
TWO. Marry a man/woman you love to talk to. As you get older, their conversational skills will be as important as any other.
THREE. Don't believe all you hear, spend all you have or sleep all you want.
FOUR. When you say, 'I love you,' mean it.
FIVE. When you say, 'I'm sorry,' look the person in the eye.
SIX. Be engaged at least six months before you get married.
SEVEN. Believe in love at first sight.
EIGHT. Never laugh at anyone's dreams. People who don't have dreams don't have much.
NINE. Love deeply and passionately. You might get hurt but it's the only way to live life completely.
TEN.. In disagreements, fight fairly. No name calling.
ELEVEN. Don't judge people by their relatives.
TWELVE. Talk slowly but think quickly.
THIRTEEN! .. When someone asks you a question you don't want to answer, smile and ask, 'Why do you want to know?'
FOURTEEN. Remember that great love and great achievements involve great risk.
FIFTEEN. Say 'bless you' when you hear someone sneeze.
SIXTEEN. When you lose, don't lose the lesson.
SEVENTEEN. Remember the three R's: Respect for self; Respect for others; and Responsibility for all your actions.
EIGHTEEN. Don't let a little dispute injure a great friendship.
NINETEEN. When you realize you've made a mistake, take immediate steps to correct it.
TWENTY. Smile when picking up the phone. The caller will hear it in your voice.
TWENTY- ONE. Spend some time alone.
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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Create Your Own Computer Cookbook
By Monica Resinger
I've always loved saving and trying new recipes from magazines and books. When we got Internet services, a whole new recipe world opened up! I found e-mail lists where people share recipes, ezines that have recipes published and I do searches on the Internet for specific recipes when I need them. Obviously, I needed a way to save these recipes.
I found a quick, organized and easy solution, and you don't need a recipe program to do it. I have found it time consuming to save recipes from the Internet into recipe programs because they require you to type in each separate ingredient into the program's recipe format. This is too time-consuming especially when you're scanning lots of recipes.
What you need to save recipes my way is a word processing program such as 'Wordpad', 'Notepad' or 'Microsoft Works'. Most new computers come with a word processing program already installed on it, so if you have a fairly new computer, you probably have a word processing program too. I'm using Windows operating system. Here's a step-by-step process of making your own computer cookbook.
1. The first thing you will want to do is make a new folder somewhere in your computer such as in 'My Documents' called 'Recipes', or whatever you want to name your cookbook. You can create a new folder by selecting 'New' under 'File', then select 'Folder'. A new folder will show up and the computer will prompt you to name it.
2. Open a new document in the word processing program.
3. Highlight the recipe you want to save by left clicking your mouse, holding it down and dragging the cursor over the entire recipe you want to save. This should show black highlight over white text when you're finished.
4. Right click any part of the text you highlighted. An options box should pop up and you need to select 'copy' from it. Now you have copied the text onto the clipboard of your computer.
5. Go back to the blank word processing document and right click your mouse in it. From the options box, select 'paste'. This will paste your recipe into the document.
5. Save your recipe by clicking 'save' in the word processing document. Double click the 'Recipe' folder you created in step 1 to go into this folder. Now you will want to make a new folder for this type of recipe. Click the 'New Folder' icon at the top of the 'save' box. The new folder will pop up in the save box where you can give it a name. If your recipe is a spaghetti recipe for example, you can make the new folder a 'ground beef', 'Italian' or 'main dish' folder. After you have named the new folder, double click it so you will be saving the new recipe inside of it. Now name the recipe accordingly and click 'save'.
Follow this simple procedure for all your Internet recipes and soon you will have your very own organized computer cookbook. You can take this a step further and type in your recipes to try or favorite recipes from cookbooks or magazines; this will save space and money by eliminating the need for cookbooks or recipe storage systems.
I find it very handy and I can find recipes easily. When I want to try one, I print it out. Since it is in a word processing program, you can change the font or the colors to jazz it up.
Monica is the founder Homemaker's Journal E-publications, the growing home of many fun and informative home and garden e-books, tip sheets, articles and more!
http://homemakersjournal.com/ Get a FREE Slowcooker Recipe E-book when you subscribe to Monica's FREE e-zine for homemakers! To subscribe and receive instructions for picking up your FREE e-book, just send a blank e-mail to:
HomemakersJournal-subscribe@yahoogroups.com
Source: EzineArticles.com
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: 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 an extended deadline of January 1, 2009, and will be posted on January 4, 2009.
Please use this email link to submit a recipe for theme recipes: Five Ingredient Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
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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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'Twas Two Days After Christmas...
~Shared by Jim D., WA State
'Twas two days after Christmas, and all through the house,
Every creature was hurting-- even the mouse.
The toys were all broken, their batteries dead;
Santa passed out, with some ice on his head.
Wrapping and ribbons just covered the floor, while
Upstairs the family continued to snore.
And I in my T-shirt, new Reeboks and jeans,
Went into the kitchen and started to clean.
When out on the lawn there arose such a clatter,
I sprang from the sink to see what was the matter.
Away to the window I flew like a flash,
Tore open the curtains, and threw up the sash.
When what to my wondering eyes should appear,
But a little white truck, with an oversized mirror.
The driver was smiling, so lively and grand;
The patch on his jacket said "U.S. POSTMAN."
With a handful of bills, he grinned like a fox
Then quickly he stuffed them into our mailbox.
Bill after bill, after bill, they still came.
Whistling and shouting he called them by name:
"Now Dillard's, now Broadway's, now Penny's and Sears
Here's Levitz's and Target's and Mervyn's--all here!!
To the tip or your limit, every store, every mall,
Now chargeaway-chargeaway-chargeaway all!"
He whooped and he whistled as he finished his work.
He filled up the box, and then turned with a jerk.
He sprang to his truck and he drove down the road,
Driving much faster with just half a load.
Then I heard him exclaim with great holiday cheer,
"ENJOY WHAT YOU GOT ... YOU'LL BE PAYING ALL YEAR!"
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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KANSAS
CASTLE RIVER INN ALMOND JOY CHEESECAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Serves 12-16.
Crust
9 ounces (about 20) Oreo cookies
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Filling
2 pounds cream cheese
1 1/2 cups granulated sugar
1 tablespoon almond extract
4 eggs, room temperature
5-8 Almond Joy candy bars, cut into 1/2-inch pieces
Preheat oven to 350 degrees F.
Finely process cookies and place in 9-inch springform pan. Add sugar; stir. Add melted butter; stir. Press crust evenly on bottom and halfway up side of pan. Bake for about 10 minutes, until crust is set.
Beat cream cheese and sugar together until smooth. Add almond extract. Add eggs one at a time, beating after each addition. Fold in candy bar pieces. Pour filling into crust and bake about 1 hour or until middle is set. Place a pan with 1 inch of water on lower rack in oven during baking. Chill cheesecake completely before removing from pan.
To remove cheesecake from pan, cut around cake with dull knife. Slide very large knife under crust and loosen all around before transferring to serving plate. Cut cheesecake with large knife, dipping the knife in hot water before each cut.
Variation: In the filling, substitute vanilla extract for almond extract, add 1/4 cup heavy cream and use 9 ounces of Oreo cookie pieces instead of candy bars.
Source: Castle River Inn, Wichita, Kansas
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?
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MAC & CHEESE WITH PEAS & BACON
~Shared by Ann, FL
Prep: Cook: 1 hr., 20 mins
Ready in: 1 hr., 20 mins
Ingredients
1 pound elbow macaroni kosher salt
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups warm milk
5 1/2 cups shredded sharp white cheddar cheese
freshly ground black pepper
extra-virgin olive oil
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
2 cups frozen peas, thawed in a colander under cool water
Cooking Instructions
Bring a pot of salted water to a boil over high heat. Add 1 pound elbow macaroni and cook until al dente, about 8 to 9 minutes, and drain. Preheat oven to 400 degrees F.
Melt 3 tablespoons unsalted butter in a large deep skillet over medium-high heat. Whisk in 3 tablespoons all-purpose flour and cook for about 1 minute, stirring constantly to keep lumps from forming.
Gradually whisk in 4 cups warm whole milk. Whisk vigorously, and continue to cook until the mixture is thick and smooth. Stir in 4 cups shredded sharp white cheddar cheese and continue stirring until the cheese is melted. Season the cheese sauce with salt and pepper, then add cooked macaroni to the pan. Mix well until macaroni is fully coated with the cheese mixture. Scrape contents of pan into a 3-quart baking dish and sprinkle the top with 1 1/2 cups shredded sharp white cheddar cheese.
Bake for 30 minutes, or until hot and bubbly. As the Mac & Cheese is baking, heat a 2-count of olive oil in a saute pan. Add 4 slices of bacon, cut crosswise into thin strips, 1 large onion (diced), 2 garlic cloves (smashed), and leaves from 1/4 bunch fresh thyme and cook for about 5 minutes, until onion is softened. Fold in 2 cups frozen peas (thawed under cool water), and season with salt and pepper.
Remove mac & cheese from the oven. Scatter the top of the mac & cheese with the pea and bacon mixture and serve
Source Tyler Florence
FRANK'S® REDHOT® BUFFALO CHICKEN DIP
~Shared by Larry J., Spring Hill, TN
This I have tried and the best chip to have with this is tortilla chips and it really does taste like hot wings. Makes a good new year's eve party dip.
Prep: 5 minutes
Bake: 20 minutes
Makes: About 4 cups
Ingredients:
1 pkg. (8 ounces) cream cheese, softened
1/2 cup crumbled blue cheese or shredded mozzarella cheese (about 2 ounces)
1/2 cup blue cheese salad dressing or ranch salad dressing
2 cans (9.75 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained
1/2 cup any flavor FRANK'S® RedHot® sauce
Assorted fresh vegetables or crackers
Directions:
Heat the oven to 350° F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth.
Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbling.
Stir before serving.
Serve with the vegetables and crackers for dipping.
Nutritional Values per Serving (per 2 tablespoon): Calories 65, Total Fat 5g, Sodium 260mg, Total Carbohydrate 1g, Protein 3g
PISTACHIO FLUFF FRUIT SALAD
~Shared by Treva, NC
1 (20 ounce) can crushed pineapple with juice
1 (3 ounce) package instant pistachio pudding mix
1 (12 ounce) container frozen whipped topping, thawed
2 large bananas, sliced
2 cups miniature marshmallows
1 (15.25 ounce) can fruit cocktail, drained
1 (11 ounce) can mandarin oranges, drained
Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in nondairy whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.
Yield: 7 servings
MINI NEW POTATO BITES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1-1/2 lb. new potatoes (about 15 potatoes)
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
2 Tbsp Sour Cream
2 Tbsp. 100% Grated Parmesan Cheese
4 slices Bacon, cooked, crumbled
2 Tbsp. snipped fresh chives
PLACE potatoes in large saucepan; add enough water to cover. Bring to boil. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.
MEANWHILE, mix cream cheese, sour cream and Parmesan cheese; cover. Refrigerate until ready to use.
DRAIN potatoes. Cool slightly. Cut potatoes in half; cut small piece from bottom of each potato half so potato lies flat. Place on serving platter. Top each potato half with 1 tsp. of the cream cheese mixture. Sprinkle with bacon and chives.
Make-Ahead These potatoes are delicious served hot or cold.
Substitute Chive & Onion Cream Cheese Spread for the regular cream cheese for added flavor.
Makes: 15 servings, 2 topped potato halves each
BROWNIE BOTTOM PUDDING PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
4 squares Bakers Semi Sweet Chocolate
1/4 C. butter
3/4 C. sugar
2 eggs
1 t. vanilla
1/2 C. flour
1/2 C. chopped nuts
2 1/2 C. cold milk
2 pkg. Jello Pudding & Pie Filling
Cool Whip
Heat oven to 350. Grease bottom and sides of 9" pie plate. Microwave chocolate & butter on high 2 minutes. Stir until chocolate is melted. Stir in sugar, eggs, and vanilla. Mix in flour then nuts. Spread in pan. Bake 25-30 minutes. Cool. Pour milk into large bowl. Add pudding mixes. Beat with whisk 1 minute. Let stand 2 minutes. Spread over brownie pie. Top with whipped topping. Refrigerate.
CREAMY BACON VEGETABLE PASTA SKILLET
~Shared by Treva, NC
Prep Time: 15 min
Total Time: 35 min
Makes: 6 servings, 1 & 1/4 cups each
4 slices Center Cut Bacon , chopped
1 medium onion, chopped
1 can (14 & 1/2 oz.) chicken broth
2 cups elbow macaroni, uncooked
4 cups assorted vegetables , such as broccoli florets, pepper strips, carrot slices, mushroom slices, peas and/or zucchini slices
4 oz. (1/2 of 8-oz. Pkg.) Cream cheese, cubed
2 Tbsp. Grated Parmesan Cheese
COOK bacon in large skillet on medium heat until crisp. Remove bacon from skillet; set aside. Add onion to drippings in skillet; cook and stir until tender.
ADD 1 cup water, chicken broth and macaroni to skillet; bring to boil. Reduce heat to medium-low; cover. Simmer 10 minutes or until macaroni is tender.
ADD vegetables and cream cheese. Cook until cream cheese is melted and mixture is heated through, stirring frequently. Sprinkle with bacon and Parmesan cheese.
BLACK-EYED PEAS & HAM
~Shared by Pat, Merritt Island, FL
Ingredients:
3-1/2 C fresh black-eyed peas or frozen, thawed
2 C chicken stock
4 oz. ham, finely chopped
1 small yellow onion, chopped
2 Tbs red wine vinegar
3 large garlic cloves, minced
1 Bay leaf
1/2 tsp dried thyme
1/4 tsp dried crushed red pepper
Directions:
Bring all the ingredients to boil in heavy large pot. Reduce heat and simmer until peas are tender, stirring occasionally, about 45 minutes. Add water to pot as necessary. Don't let pot go dry. Season to taste with salt and pepper.
VEGGIE CASSEROLE
~Shared by Betty K., Belhaven, NC
6 cups thinly sliced zucchini (about 3 large)
6 cups thinly sliced yellow squash (about 5 medium)
4 cups broccoli florets
2 cups grated carrot (about 3 large)
1 red bell pepper, chopped
1 large onion, chopped
2 1/2 cups shredded Swiss cheese
1/2 cup butter
2 cups sour cream
2 large eggs, lightly beaten
2 teaspoons salt
1 1/2 teaspoons black pepper
6-ounce box savory herb stuffing mix
2 cups French fried onion rings
Preheat oven to 350. Lightly grease a 3-quart baking dish. In a large dutch oven, combine zucchini, squash, broccoli, carrot, bell pepper, onion, & water to cover; bring to a boil over high heat. Reduce heat, & simmer for 10-12 minutes, or until vegetables are tender. Drain well.
In a large bowl, combine vegetables, cheese & butter, stirring until melted. Add sour cream, eggs, salt, & pepper, stirring until combined. Add stuffing mix; stir well. Spoon mixture into dish; bake for 20 minutes. Sprinkle casserole with onion rings. Bake 10-15 minutes longer or until hot & bubbly. Serve immediately.
10-12 servings.
Source: Paula Deen (Christmas Issue)
MISSISSIPPI MUD PIE
~Shared by Treva, NC
1/2 cup (1 stick) butter
3 oz unsweetened chocolate
3 eggs
1 & 1/2 cups sugar
3 TBSP light corn syrup
1 tsp vanilla
unbaked 9" pie shell
Preheat oven to 350 deg. In a microwave safe bowl, melt butter and chocolate together. Be careful not to overheat. In a bowl, beat the eggs. Stir in the sugar, corn syrup and vanilla. Add the chocolate/butter mixture and mix completely. Pour into the crust. Bake 35 to 40 minutes. The top should be firm and the filling inside soft. This is nice served with vanilla ice cream.
CHOCOLATE-ORANGE ANGEL FOOD CAKE
~Shared by Mary S., Nashville, TN
1 1/2 cups powdered sugar
3/4 cup cake flour
1/4 cup cocoa
1 1/2 cups egg whites (about 12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1/4 teaspoon salt
3 cups orange sherbet -- softened
Move oven rack to lowest position. Heat oven to 375º. Sift together powdered sugar, flour and cocoa. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat.
Sprinkle cocoa mixture, 1/4 cup at a time, over meringue, folding in just until cocoa mixture disappears. Spread batter in ungreased tube pan, 10 × 4 inches. Gently cut through batter with metal spatula.
Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Invert pan onto metal funnel or glass bottle about 2 hours or until cake is completely cool. Remove from pan.
Slice off top of cake about 1 inch down; set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of hole, leaving substantial "walls" on each side. Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon sherbet into cake cavity; smooth up. Replace top of cake. Cover and freeze about 3 hours or until firm.
BACON-CHEESE ENGLISH MUFFINS
~Shared by Chris M., NM
2 English muffins, split and toasted
2 tablespoons mayonnaise
4 tomato slices
4 slices onion
4 slices processed American cheese
4 bacon strips, cooked and crumbled
1. Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until the cheese is melted. Top with bacon. Serve immediately.
CHICKEN FRIED STEAK & CREAM GRAVY
~Shared by Treva, NC
4 large round steaks, tenderized
2 cups buttermilk
2 large egg, beaten
1 teaspoon seasoned salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 cup + 1/4 cup all-purpose flour, divided
1/4 cup coarse-ground cornmeal
1/2 cup saltine crackers, very finely crushed
vegetable shortening, for frying
4 cups milk, or as needed
3 teaspoons beef bouillon
coarsely ground pepper
Mix buttermilk, eggs, and seasonings and marinate steaks for about 1 hour. Prep for steaks by placing a cooling rack over a jelly-roll pan for resting and draining the steaks. Heat large heavy bottomed skillet (preferably cast-iron - don't ever use non-stick) over medium-high heat. Place 1/2 cup flour in a shallow dish, and mix cornmeal, cracker crumbs, and another 1/2 cup flour in another shallow dish. Place 2-3 tablespoons shortening in the hot pan, shake excess liquid from steak, PRESS steaks firmly in flour, shake excess. Dip back in liquid, shake, PRESS steaks firmly in cracker mixture. Rest on cooling rack until all steaks are prepped. Adjust oil to good medium frying temp. Fry 2 steaks at a time, 4-5 minutes per side (or until golden brown). Add 2 more tablespoons of shortening, heat, and repeat with remaining steaks.
For gravy: Remove all but 1/4 cup of grease (leaving bits stuck to pan bottom), add 1/4 cup flour, quickly whisk in 3 cups or so milk and cook over low heat (pan should still be hot). Add beef bouillon and black pepper to taste. Simmer and bubble till thick. Add more milk if desired to adjust consistency. Adjust seasonings.
MEDITERRANEAN BASS WITH HERB SAUCE
~Shared by Larry Holmes, Toronto, Canada
4 anchovy fillets, rinsed
1/4 cup chopped parsley
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 tablespoon salt-packed capers, rinsed
1 shallot, finely diced
1 garlic clove, chopped
1 teaspoon fresh thyme leaves
1/2 cup olive oil
salt and freshly ground pepper
bass fillets
Place anchovies fillets, parsley, lemon juice, red wine vinegar, capers, shallot, garlic, and thyme leaves in a food processor. Process until blended. With the motor running, gradually add the olive oil. Season with salt and pepper.
Place the fish fillets in a shallow dish. Spoon 1/4 cup sauce over flesh side and then cover. Place them in refrigerator to marinate for 30 minutes, turning once.
Preheat oven to 400 degrees, F.
Remove fish from marinade and place on a foil-lined baking sheet. Bake for 10 to 15 minutes, depending on the thickness of the fish. The flesh should be opaque at the center. Serve with the sauce.
Serves 6.
BACON CHEESEBURGER PASTA
~Shared by Luanne, FL
Ingredients:
8 ounces uncooked tube or spiral pasta
1 pound ground beef
6 bacon strips, diced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
Garlic powder ( your amounts )
Steps:
Cook pasta according to package directions. Meanwhile, in a skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. In the same skillet, cook beef over medium heat until no longer pink; drain. Drain pasta; add to the skillet. Add soup and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted.
SAVORY ZUCCHINI STIX
~Shared by Treva, NC
Makes 4 servings
Try this healthy alternative to French fries. While you're munching consider the fact that zucchini provides some vitamins A, B6, C and folate and a lot less fat and carbohydrate than a small serving of fries.
Ingredients:
Nonstick olive oil cooking spray
3 tablespoons seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
1 egg white
1 teaspoon reduced-fat (2%) milk
2 small zucchini (about 4 ounces each), cut lengthwise into quarters
1/3 cup spaghetti sauce, warmed
Preparation:
1. Preheat oven to 400°F. Spray baking sheet with cooking spray; set aside.
2. Combine bread crumbs and Parmesan cheese in shallow dish. Combine egg white and milk in another shallow dish; beat with fork until well blended.
3. Dip each zucchini wedge first into crumb mixture, then into egg white mixture, letting excess drip back into dish. Roll again in crumb mixture to coat.
4. Place zucchini sticks on prepared baking sheet; coat well with cooking spray. Bake 15 to 18 minutes or until golden brown. Serve with spaghetti sauce.
Nutritional Information: Serving Size: 2 Stix with 1 tablespoon plus 1 teaspoon spaghetti sauce Sodium 329 mg Protein 4 g Fiber 1 g Carbohydrate 9 g Cholesterol 6 mg Saturated Fat 1 g Total Fat 2 g Calories from Fat 26 % Calories 69
Dietary Exchange: Vegetable 2 Fat 1/2
Source: Editors of Easy Home Cooking Magazine
GRILLED POACHED PEARS WITH BALSAMIC REDUCTION
~Shared by Jessica, Corfu, Greece
4 pears, peeled
1 cup water
1/2 cup sugar
1/2 teaspoon vanilla
1/4 cup balsamic vinegar
1 teaspoon sugar
1 Tablespoon butter
An off-grill recipe is, take 1 cup water, 1/2 cup sugar, bring to boil in a saucepan. Add 1/2 teaspoon vanilla. Place peeled pears with 1/4-inch from bottom sliced off, in the pan, standing upright. Reduce heat to a simmer, cover, let cook for 10-15 minutes, until pears can easily be pierced with fork. In separate sauce pan, cook 1/4 cup balsamic vinegar with 1 teaspoon sugar until reduced by half. Add 1 Tbsp of butter to sauce. Remove pears to serving dish, pour balsamic sauce over them.
(Adapted from Mastering the Grill, by Andrew Schloss and David Joachim.)
EVIL PRINCESS
~Shared by Patricia, Charlevoix, MI
1 oz grenadine syrup
2 oz grape juice
1 oz apple juice
1 tbsp vanilla syrup
1 tbsp lemon juice
Pour over ice, stir and garnish with a lime slice.
SUPREME LOW-CARB TACO SALAD SUPREME
~Shared by Treva, NC
Makes 4 servings
1 pound ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup salsa, divided
6 cups packed torn or sliced romaine lettuce
1 large tomato, chopped
1 cup (4 ounces) shredded Mexican cheese blend or taco cheese, divided
2 tablespoons canola oil
1 ripe avocado, peeled, seeded and diced
1/4 cup sour cream
Preparation:
Brown ground beef with onion in large skillet; pour off drippings. Add garlic, cumin, chili powder and salt; cook 1 minute, stirring frequently. Stir in 1/4 cup salsa; cook and stir 1 minute. Remove from heat.
Combine lettuce, tomato and 1/2 cup cheese in large bowl. Combine remaining 1/4 cup salsa and oil in small bowl. Add salsa mixture to salad; toss well. Divide salad among 4 serving plates. Spoon meat mixture evenly over salad; top with remaining 1/2 cup cheese, avocado and sour cream.
Nutritional Information: Serving Size: 2 cups salad (with 2/3 cup meat mixture, 2 tablespoons cheese and 1 tablespoon sour cream) Sodium 668 mg Protein 30 g Fiber 5 g Carbohydrate 11 g Cholesterol 113 mg Saturated Fat 17 g Total Fat 47 g Calories from Fat 72 % Calories 584
Dietary Exchange: Fat 8 Meat 3 Vegetable 2
Source: Editors of Easy Home Cooking Magazine
BORRACHO BEANS
~Shared by Linda H., Rosharon, TX
Serves 16
4 cups uncooked beans (preferably pinto beans)
4 quarts water
1 pound bacon or salt pork, chopped
2 serrano chilies, chopped
1 cup cilantro, chopped
1 tomato, chopped
3 cloves garlic, peeled
1 teaspoon freshly ground pepper
Salt to taste
1 can beer
In a large stockpot, combine all ingredients and boil for 2 to 3 hours, until the beans are tender.
Tip: Because beans take so long to cook, they are traditionally made in large batches. Leftover beans, once they are well cooled, can be frozen in smaller portions.
They are great as a side dish, or as the base for tostadas, chalupas, or enfrijoladas.
History-
Around Mexico City, many taco stands serve salsa borracho, or "drunken sauce." These sauces are fortified with pulque, a fermented beverage made from the agave plant. As "drunken" dishes crawled north towards the border, and away from the source of pulque, beer became the ingredient of necessity. Borracho beans do not keep as well as other beans.
LEMON SNOWBALLS
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
Submitted by Diane Larsen, Minneapolis and found in the Pioneer Press. "My mom always made hundreds of cookies during the holidays. These lemony cookies are not only a hit on their own but are also a welcome relief from so much chocolate this time of year. "
Makes 2 dozen
FOR COOKIES:
1 cup butter
1/2 cup powdered sugar
1-1/2 cups flour
3/4 cup cornstarch
1/4 teaspoon salt
2 teaspoons grated lemon rind
1 cup finely chopped and toasted blanched almonds
FOR FROSTING:
1 cup powdered sugar
2 tablespoons melted butter
1 tablespoon lemon juice
To prepare oven, baking sheets: Preheat oven to 350 degrees. Grease cookie sheets.
To make dough: Cream butter with powdered sugar. Sift together flour, cornstarch and salt. Add to butter mixture. Mix in lemon rind.
To shape: Pat dough into 1-inch balls. Roll balls in chopped almonds, pressing nuts into balls.
To bake cookies: Bake for 18 minutes. Cool on wire rack.
To make frosting: Combine powdered sugar, melted butter and lemon juice. Stir until smooth. Spread over cookies.
Source: Pioneer Press
ROTISSERIE CHICKEN GREEK SALAD
~Shared by Treva, NC
Makes 6 main-dish servings
Start to Finish: 20 minutes
1 (2 to 2 & 1/2 lb.) rotisserie chicken from the deli, whole or cut up
2 tablespoons plus 1/3 cup bottled Greek vinaigrette salad dressing
1 10-oz. pkg. romaine lettuce salad or 8 cups torn romaine lettuce
1/2 cup small fresh mint leaves, lightly packed
1/2 cup lightly packed small fresh oregano leaves
1/3 cup kalamata olives, pitted and halved
Fresh mint sprigs
Fresh oregano sprigs
Lemon wedges
Directions
1. Use two forks to pull meat off the bones and shred in large pieces. Discard bones and skin, if desired. Place chicken pieces in a medium bowl. Drizzle with 2 tablespoons of the vinaigrette. Toss well to combine. Let stand 10 minutes.
2. Meanwhile, toss lettuce, mint, and oregano with remaining 1/3 cup Greek vinaigrette. Arrange lettuce on a large serving platter.
3. Arrange chicken in center of greens. Sprinkle with cheese and olives. Garnish chicken with mint and oregano sprigs. Serve with lemon wedges.
Makes 6 main-dish servings.
Nutrition facts per serving: calories: 297 total fat: 21g saturated fat: 5g monounsaturated fat: 4g polyunsaturated fat: 2g cholesterol: 74mg sodium: 442mg carbohydrate: 4g total sugar: 1g fiber: 1g protein: 23g
CHILI CON QUESO
~Shared by Jim D., WA State
1 Tbsp. olive oil
1 onion, diced
1 14-oz. can stewed tomatoes, or stew your own fresh tomatoes
1 jalapeno pepper, diced
4 cups Monterey Jack cheese, grated
One quarter cup light cream
Heat olive oil in a skillet and saute onion until tender. Add tomatoes and pepper and cook for 10 to 15 minutes. Add cheese and cream and continue to heat for several minutes stirring continuously. Serve warm with tortilla chips. You may substitute any kind or pepper for the jalapeno like serrano or Anaheim depending on how hot you like you would like the dip to be. Jalapeno peppers have a heat index of 5.5 on a scale of 1-10.
Serrano peppers rate a 7 and Anaheim rates a mild 2-3. The big bad Habanero pepper rates a 9, so be careful if you select this super-hot pepper.
The Skinny: Use low-fat milk instead of the cream.
WHISKEY PECAN CAKE
~Shared by Johnny, LA
1 lb. seedless raisins
1/2 lb. butter
1 lb. sugar (2 cups)
6 eggs
1 lb. all-purpose flour (3 cups)
1 tsp. baking powder
1/2 pint whiskey
1 lb. pecan halves
1 lb. dates, optional
1 whole nutmeg, grated (about 1 tsp.)
8 ozs. candied cherries
1. Cover raisins with water and let them sit overnight. Drain well.
2. Cream butter and sugar. Add eggs, one at a time, and mix well.
3. Combine flour and baking powder. Add flour mixture to creamed ingredients alternately with whiskey. Blend thoroughly. Add pecans, raisins, dates, nutmeg and cherries.
4. Bake in a greased tube pan for 4 hours at 300 degrees. Cool for 10 minutes in pan before turning out on rack. (Note: The 4-hour baking time is listed on the original recipe, but you can also start checking the cake at 1-1/2 hours to see if a tester inserted in the center comes out clean. Since oven temperatures vary greatly, the Food staff suggests that the cake be tested at intervals to see if it is cooked through and nicely browned).
POTATO AND BEAN CASSEROLE WITH BEEF
~Shared by Treva, NC
2 medium potatoes, peeled & thinly sliced
1 small onion, thinly sliced & separated into rings
Salt & pepper to taste
1 lb lean ground beef
1 can (15 oz) pork & beans
1 can tomato soup
2 cups cheddar cheese, shredded
Arrange potatoes on bottom of lightly greased, shallow casserole. Add onion rings. Sprinkle with salt and pepper. Add uncooked ground beef, distributing it evenly with fingertips over onions. Add beans and their liquid. Pour tomato soup over all. Use spatula to spread each layer evenly. Bake, uncovered, in oven preheated to 350 deg about 1 hour or until potatoes are tender . During last 15 minutes cooking time, sprinkle cheese evenly on top and allow to melt and brown lightly.
You may, if you wish, cut two to three strips of bacon into 1/2 inch pieces and scatter on top of casserole before cooking.
OVEN KAHLUA PORK
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Ingredients
3 lb pork butt
2 cups water
1 tsp. liquid smoke
1/4 cup Hawaiian salt
Instructions:
Place pork, fat side up, in a roasting pan or deep casserole. Combine water and liquid smoke ; pour over meat. Sprinkle with salt. Cover and roast in oven at 400 degrees F for 3 hours.
Remove from pan and shred.
Makes 6 servings.
SPOON BREAD
~Shared by Larry Holmes, Toronto, Canada
3 cups milk
3/4 cup cornmeal (yellow or white)
2 tablespoons butter
1 teaspoon salt
2 eggs, separated
1 teaspoon baking powder
Scale two cups of the milk in a double boiler. Mix the remaining milk with the cornmeal, add to the scalded milk and cook, stirring frequently , thirty minutes. Cool slightly;.
Preheat oven to 375 degrees C.
Add the butter, salt and beaten egg yolks to the cornmeal mixture and mix well. Add the baking powder and mix. Stiffly beat egg whites and cold into cornmeal mixture.
Turn mixture into a greased casserole and bake for about 30 minutes.
Serves 6 generously.
BAKED CLUB SANDWICH ROUNDS
~Shared by Treva, NC
Prep Time: 35 min
Start to Finish: 1 hr 5 min
The filling--Cheddar, turkey and ham--bakes right inside the French bread; slicing the baked loaf reveals a pinwheel design. Phil Capaldi Saunderstown, RI Bake-Off® Contest 40, 2002
1 lb. bacon
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
4 oz. (1 cup) shredded sharp Cheddar cheese
2 oz. thinly sliced cooked deli turkey
2 oz. thinly sliced cooked deli ham
1 . Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Cook bacon until crisp. Drain on paper towel; crumble.
2 . Unroll dough. Sprinkle cheese over dough. Top with turkey, ham and bacon. Starting with long side, roll up dough; press edges to seal. Make 3 to 4 slits in top of loaf. Place on sprayed cookie sheet.
3 . Bake at 350°F. for 23 to 28 minutes or until golden brown. Cool 5 minutes. Cut into 1-inch diagonal slices.
12 servings
NUTRITION INFORMATION PER SERVING: Serving Size: 1/12 of Recipe
Calories 180 Calories from Fat 90 Total Fat 10g 15% Saturated 4g 20% Cholesterol 25mg 8% Sodium 520mg 22% Total Carbohydrate 12g 4% Dietary Fiber 0g 0% Sugars 1g Protein 10g
Exchanges: 1 Starch; 1 High-Fat Meat
Source: Pillsbury
MAGIC RINGS
~Shared by Patricia, Charlevoix, MI
1 20-ounce can sliced pineapple in juice
1 4 serving size package lime or orange Jell-O
Remove top from can of pineapple. Drain juice into small saucepan, leaving pineapple in can. Heat juice until simmering. Dissolve gelatin in juice.
Pour over pineapple slices in can. Chill until set, about 4 hours. Unmold and slice through at the rings. Serve on lettuce leaves.
ENCHILADA CASSEROLE
~Shared by Linda H., Rosharon, TX
1 lb. Ground beef
1 tsp. Garlic salt
1 med. Onion, chopped
2 Tbsp. Chili power
1 8oz can tomato sauce
1 8oz can water
12 corn tortillas
1 can cream of chicken soup
½ soup can of milk
1 ½ c. grated Cheddar cheese
Brown beef with garlic salt and onion; drain. Add chili, tomato sauce and water; stir. Spray 13x9 pan with Pam. Line bottom of pan with 6 tortillas.
Pour meat mixture on top. Add second layer of tortillas.
Combine soup and milk and pour over tortillas. Top with cheese.
Bake at 350 degrees for 45 minutes to 1 hour or until top is slightly brown.
SAUTEED PORK & PEAR SALAD
~Shared by Treva, NC
Makes 4 servings.
8 oz. boneless pork top loin roast or pork tenderloin
1/2 teaspoon black pepper
1/2 teaspoon dried sage, crushed, or 1 & 1/2 teaspoons snipped fresh sage
Nonstick cooking spray
1/4 cup coarsely chopped hazelnuts or almonds, toasted
1/2 cup unsweetened pineapple juice
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon-style mustard
6 cups torn mixed salad greens
2 medium pears, cored and sliced
1. Trim fat from pork. Cut pork across the grain into thin, bite-size strips. Sprinkle with pepper and sage. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add pork. Cook and stir for 2 to 3 minutes or until meat is slightly pink in the center. Add nuts. Cook and stir for 30 seconds more. Remove meat mixture. Cover and keep warm.
2. For dressing, in the same skillet combine pineapple juice, oil, honey, and Dijon-style mustard. Cook and stir just until bubbly, scraping up any crusty browned bits from bottom of the skillet.
3. Divide salad greens among 4 shallow bowls or dinner plates. Arrange pears on greens. Top with pork mixture. Drizzle with dressing. Serve immediately.
Makes 4 servings.
Nutrition facts per serving: Calories 260 Total Fat (g) 12 Saturated Fat (g) 2 Cholesterol (mg) 31 Sodium (mg) 92 Carbohydrate (g) 25 Fiber (g) 4 Protein (g)
15 Fruit (d.e.) 1 Vegetables (d.e.) 1.5 Very Lean Meat (d.e.) 2 Fat (d.e.) 2
Source: Better Homes & Gardens
BARBECUED PORK BURRITOS WITH CHOPPED SALAD
~Shared by Jim D., WA State
Serves 4
The pulled pork popular in the South takes hours, even days to prepare; starting with digging a pit. Our barbecued pork has a similar flavor, but takes just minutes to make.
INGREDIENTS
2 1/2 tablespoons wine vinegar
1/4 tablespoon dried thyme
1 1/4 teaspoons salt
Fresh-ground black pepper
1/4 cup olive oil
1 pound pork tenderloin
2 tablespoons cooking oil
1 cup bottled barbecue sauce
1/2 teaspoon ground cumin
6 ounces cheddar or Monterey jack cheese, shredded (about 1 1/2 cups)
4 9-inch flour tortillas
1/2 head romaine lettuce, chopped (about 2 cups)
3 tomatoes, diced
2 green bell peppers, diced
1 cucumber, peeled, halved lengthwise, seeded, and diced
DIRECTIONS
In a medium bowl, whisk 1 1/2 tablespoons of the vinegar, the thyme, 3/4 teaspoon of the salt, and 1/8 teaspoon pepper. Add the olive oil slowly, whisking.
Heat the oven to 350 degrees. Cut the pork into 1/4-inch slices, and then cut the slices into 1/4-inch strips. In a large frying pan, heat 1 tablespoon of the cooking oil over high heat. Add half the pork, sprinkle with 1/4 teaspoon of the salt, and sauté until cooked through and just beginning to brown, 3 to 4 minutes. Remove. Heat the remaining 1 tablespoon cooking oil and cook the rest of the pork, seasoning it with the remaining 1/4 teaspoon salt.
Return all the pork to the pan. Stir in the barbecue sauce, cumin, the remaining 1 tablespoon vinegar, and two thirds (about 1 cup) of the cheese. Spread some of the pork mixture in a line just below the center of each tortilla. Roll up the burritos and put them seam-side down in a small baking dish. Bake for 10 minutes, sprinkle with the remaining cheese, and bake until the cheese melts and the filling is hot, about 2 minutes longer.
Meanwhile, put the lettuce, tomatoes, bell peppers, and cucumber into the bowl and toss.Put the salad on plates and top with the burritos.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 745 Fat. Total: 44g Carbohydrates, Total: 47g
Cholesterol: 118mg Sodium: 1806mg Protein: 42g
Fiber: 6g % Cal. from Fat: 53% Fat, Saturated: 0g
Source: Quick from Scratch - One Dish Meals
LASAGNE MAGRO
~Shared by Johnny, LA
In the old country, if you can afford meat, you don’t hide it in a lasagne. The original recipe is meatless. This delicious lasagne is commonly found in southern Italy.
Ingredients:
At least a quart of good tomato sauce, preferably homemade
1 large carton full fat ricotta cheese
1 cup grated Parmesano Reggiano cheese
1 cup shredded mozzarella cheese
1 large fresh egg
½ onion, chopped
1/4 cup chopped parsley
1/4 cup chopped fresh basil
½ pound chopped fresh spinach
8 ounces additional mozzarella cheese, sliced thin
4 ounces additional grated parmesan cheese
1 package dry lasagne noodles
Mix the ricotta and grated cheeses together with egg, onion, spinach and herbs. Cover the bottom of a large lasagne pan with olive oil and then sauce. Add a little water and mix. Make an overlapping layer of the dry noodles across the bottom of the pan. Spread sauce on top, making sure the pasta is covered. Add a layer of the ricotta mixture and mozzarella slices. Continue in this manner until you run out of pasta. Top with sauce, add another layer of mozzarella, then sprinkle on the parmesan. Cover with foil and bake at 375 F for about forty minutes. Check occasionally, and add boiling water around the edges if the pasta seems too dry. Remove the foil and cook another 10 minutes. Let rest an additional 10 minutes. Serve in squares, topped with a basil sprig.
NACHO PINWHEELS
~Shared by Treva, NC
Prep Time: 15 min
Start to Finish: 30 min
24 appetizers
Classic Mexican snack flavors are rolled up in a flaky crescent appetizer that's sure to please guests young and old.
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 package (3 oz) cream cheese, softened
1 & 1/2 tsp. Old El Paso® taco seasoning mix (from 1.25-oz package)
1/3 cup finely shredded Cheddar cheese
1/4 cup Green Giant® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained
2 tablespoons finely chopped green onions (2 medium) Old El Paso® Thick 'n Chunky salsa, if desired
1 . Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
2 . In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and green onions. Spread 2 tablespoons cream cheese mixture over each rectangle to within 1/4 inch of edges.
3 . Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
4 . Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.
24 appetizers
High Altitude (3500-6500 ft): No change.
Green Giant® Niblets® frozen corn, thawed and drained, can be substituted for the Mexicorn® corn.
NUTRITION INFORMATION PER SERVING:
Serving Size: 1 Appetizer
Calories 60 Calories from Fat 35 Total Fat 4g 6% Saturated 2g 9% Trans Fat 1/2g Cholesterol 5mg 2% Sodium 120mg 5% Total Carbohydrate 4g 1% Dietary Fiber 0g 0% Sugars 0g Protein 1g
Exchanges: 1/2 Other Carbohydrate; 1 Fat Carbohydrate Choices: 0
Source: Pillsbury
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ROASTED BRUSSELS SPROUTS AND SHALLOTS
~Shared by Jim D., WA State
This easy side dish combines the natural sweetness of caramelized shallots with the earthiness of Brussels sprouts, a fall favorite. All told, it's a great foil to the turkey and mole.
Ingredients:
24 small shallots
2 tablespoons extra-virgin olive oil, divided
2 pounds Brussels sprouts, preferably small
1 teaspoon kosher salt
Directions:
1. Preheat oven to 375° F.
2. Peel shallots, leaving the root ends intact so they'll hold together. Place on a large sheet of foil; sprinkle 1 tablespoon oil over the top. Seal the packet and bake until the shallots are tender, about 45 minutes. Remove from foil and set aside to cool.
3. Meanwhile, remove the outer leaves from Brussels sprouts and trim the stems. Cut the small sprouts in half and quarter the larger ones. Place the shallots and Brussels sprouts in a roasting pan. Toss with the remaining 1 tablespoon oil and salt.
4. Increase oven temperature to 400° F. Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25 to 35 minutes.
Nutrition Information
Per serving
Calories: 87
Carbohydrates: 13g
Fat: 3g
Saturated Fat: 0g
Monounsaturated Fat: 2g
Protein: 4g
Cholesterol: 0mg
Dietary Fiber: 4g
Potassium: 489mg
Sodium: 180mg
Nutrition Bonus: Vitamin C (100% daily value), Potassium (14% dv)
Source: EatingWell.com
PACIFIC SIZZLE SALAD
~Shared by Treva, NC
Serves: 6
Tired of the same green leafy salad?
INGREDIENTS
1 (11-oz.) can mandarin orange segments, chilled and drained
1 mango, peeled and cubed
1 medium avocado, peeled, pitted and cubed
1 medium cucumber, peeled, seeded and cubed
1 red bell pepper cut into thin strips
3 tablespoons lime juice
2 tablespoons ginger flavored soy sauce
1 tablespoon stir fry sauce
2 tablespoons brown sugar
2 tablespoons minced red onion
2 tablespoons minced cilantro
DIRECTIONS
1. In large bowl, toss together mandarin oranges, mangos, avocado, cucumber and bell pepper with lime juice.
2. Combine remaining ingredients for dressing small bowl; blend well and toss gently with mandarin orange mixture.
3. Stir in cilantro and serve immediately.
NUTRITION INFO
Calories: 138
Fat: 5.5 g
Carbohydrates: 23 g
Protein: 2.7 g
BAKED SALMON DIJON
~Shared by Maggie, TX
Ingredients:
1 C fat-free sour cream
2 tsp. dried dill
3 Tbsp. finely chopped scallions
2 Tbsp. Dijon mustard
2 Tbsp. lemon juice
1 1/2 lb. salmon fillet with skin (cut in center)
1/2 tsp. garlic powder
1/2 tsp. black pepper
Fat-free cooking spray as needed
Directions:
Preheat oven to 400 F.
Whisk sour cream, dill, scallions, mustard and lemon juice in small bowl to blend. Lightly oil baking sheet with cooking spray. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic powder and pepper, then spread with the sauce.
Bake salmon until just opaque in center, about 20 minutes.
Nutritional Information: Per Serving: Calories 196, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 76 mg, Sodium 229 mg, Fiber less than 1 g, Protein 27 g, Carbohydrates 5 g
Source: "Keep the Beat: Heart Healthy Recipes" from the National Heart, Lung, and Blood Institute (NHLBI)
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A-TASTE-OF-CALIFORNIA SLAW
~Shared by Mary S., Nashville, TN
Yield: 8 servings (4 cups)
INGREDIENTS
Slaw:
- 2 cups (8 ounces) shredded cabbage
- 2 green onions with green tops, sliced
- 1/2 cup sliced celery
- 1/2 cup thinly sliced carrot
- 2 ounces provolone cheese, cut into thin strips
- 1 clove garlic, minced
- 1 small jalapeno pepper, seeded and minced
- 1/2 red bell pepper, cored, seeded, and cut into thin strips
- 1/8 teaspoon celery seed
Dressing:
- One 8 ounce carton plain low-fat yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
DIRECTIONS
Combine the slaw ingredients in a large bowl.
In another bowl, mix all the ingredients for the dressing; pour over the vegetables and toss. Chill several hours before serving for the flavors to blend.
Nutritional Information Per Serving (1/2 cup): Calories: 60, Fat: 2 g, Cholesterol: 7 mg, Sodium: 177 mg, Carbohydrate: 6 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 4 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: "The New Family Cookbook for People with Diabetes"
BLACK BEAN AND CILANTRO SPREAD
~Shared by Mary S., Nashville, TN
Yield: 10 servings (1-1/4 cups)
INGREDIENTS
- One 15 -or- 16- ounce can black beans, rinsed and drained
- 2 teaspoons fresh lime juice
- 1 teaspoon olive oil
- 1/4 to 1/2 teaspoon hot pepper sauce
- 1/4 cup fresh cilantro leaves
- 2 tablespoons finely diced red onion
DIRECTIONS
Puree the beans, lime juice, oil, and pepper sauce in a food processor or blender, scraping down the sides once or twice.
Add the cilantro. Process just until the leaves are coarsely chopped and well mixed. Stir in the red onion.
Serve at room temperature. (If chilled, the mixture will be difficult to spread.)
Nutritional Information Per Serving (2 tablespoons): Calories: 44, Fat: 1 g, Cholesterol: 0 mg, Sodium: 53 mg, Carbohydrate: 7 g, Dietary Fiber: 3 g, Sugars: 1 g, Protein: 3 g Diabetic Exchanges: 1/2 Starch
Source: "The New Family Cookbook for People with Diabetes"
GREEK-STYLE MARINATED MUSHROOMS
~Shared by Mary S., Nashville, TN
Yield: 3-1/3 cups (10 servings)
INGREDIENTS
- 3 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon whole coriander seeds
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground pepper
- 1-1/2 pounds small to medium mushrooms, cleaned, stems trimmed flat
DIRECTIONS
In a large saute pan, saute the garlic in the oil for 2 minutes. Add the remaining ingredients except the mushrooms; bring to a simmer.
Add the mushrooms; cover and simmer over low heat for 5 minutes, or until the mushrooms are tender, stirring occasionally.
Put the mixture in a glass bowl or jar. Cover and refrigerate 1 to 4 days. Drain off and discard the marinade before serving.
Nutritional Information Per Serving (1/3 cup): Calories: 33, Fat: 2 g, Cholesterol: 0 mg, Sodium: 3 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 1 g Diabetic Exchanges: 1 Vegetable
Source: "The New Family Cookbook for People with Diabetes"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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BEEF CANNONADE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 tbs. Oil
½ lb. Beef stew meat, cut into 1-inch
Cubes
1 small onion, sliced
½ clove garlic, chopped
Salt and pepper
½ cup beer or beef broth
1 tbs. Brown sugar
½ bay leaf
Dash thyme
1 tbs. Flour
Heat oil in a skillet. Brown meat, remove from skillet and set aside. Add onions and garlic to skillet. Cook, stirring, until limp. Return meat to pan, sprinkle with flour and season with salt and pepper. Add remaining ingredients. Cover and simmer over low heat for 1½ hours or until meat is tender, or bake in 325-degree oven for 1½ hours. Remove bay leaf before serving. For 1 serving, refrigerate or freeze remaining half for another meal.
SPANISH RICE WRAPS
~Shared by Mary S., Nashville, TN
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 cups cooked long-grain white rice
1/2 tsp. cumin
1/4 tsp. turmeric
1/2 cup chopped tomatoes
1/2 cup grated Monterey jack cheese
2 10 or 11-inch flour tortillas
In medium bowl, combine green pepper, celery, onion, and rice and mix gently to combine. In small bowl, combine cumin, turmeric and tomatoes and mix well. Add to rice mixture and stir to blend. Place filling on tortillas and top with grated cheese. Roll up and wrap in plastic wrap. Refrigerate 1 to 2 hours to blend flavors before serving.
Serves 2.
CHICKEN CRUNCH
~Submitted by Maggie, TX
2 chicken breasts, cooked and deboned
4 ounces of chicken stock
1 can condensed cream of chicken soup
1 container sour cream
1/2 stick of butter
20 buttery round crackers (like Ritz)
Preheat oven to 350 degrees F (175 degrees C). Chop chicken into small pieces, season with salt and pepper. Brown chicken pieces in 2 tablespoons of olive oil. Turn until brown Deglaze briefly with chicken stock and spoon into a 9 x 9 inch baking dish. Mix soup and sour cream and pour over chicken. Crumble crackers finely and put on top of chicken mixture. Dot with butter or margarine. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Serves 2
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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SMOKED SALMON SPREAD
I found another delicious way to use the delicious smoked salmon that my friend Joan in Savona,
B.C., sent me. Yum!
1 package (8 ounces) cream cheese, softened
1 pound smoked salmon, skinned and boned
4 medium green onions, chopped (1/4 cup)
3/4 cup whipped cream cheese, from 8-ounce container, softened
1/4 cup sunflower nuts, toasted, if desired
Crackers, tiny sliced bagels or sliced vegetables, if desired
1. Mix 8-ounce package cream cheese, the salmon and onions thoroughly. Shape mixture into a ball. Frost with whipped cream cheese. Sprinkle with nuts.
2. Cover and refrigerate at least 2 hours until chilled. Serve with crackers. Store tightly covered in refrigerator up to 2 weeks or in freezer up to 4 weeks.
CREAMED CHICKEN FOR BISCUITS
This is another "keeper" chicken recipe from Allrecipes. "Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits."
Prep Time: approx. 10 Minutes.
Cook Time: approx. 20 Minutes.
Ready in: approx. 30 Minutes.
Makes 8 servings.
1/3 cup butter
1/3 cup all-purpose flour
2 cups chicken broth
2 cups heavy cream
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups cooked, chopped chicken breast meat
2 cups frozen green peas, thawed and drained
1 cup toasted sliced almonds
Directions
1 Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.
Source: AllRecipes
QUICK BLACK BEAN SOUP
1 can (19 oz) black beans, drained and rinsed
1 1/2 cup chicken broth
3/4 cup chunky salsa
1/2 cup corn niblets
Dash of hot sauce (optional)
Squirts of fresh lime juice (optional)
1 cup shredded Cheddar, Colby or Monterey Jack cheese
1/8 cup finely chopped green onion
Combine first 5 ingredients in a saucepan and heat thoroughly. Spoon into 4 bowls. Add lime juice. Combine shredded cheese with green onions. Portion on top of each serving.
PECAN CHEWIES
1 lb light brown sugar
1 Tbs milk
2 cups Bisquick
4 eggs
1 tsp vanilla
2 cups chopped pecans
Cook sugar and slightly beaten eggs in double boiler about 15 minutes. Mix Bisquick and nuts together. Add sugar, egg mixture, milk and vanilla. Mix well. Pour in well greased pan and bake about 20 minutes at 350F. Cool and cut into squares and roll in powdered sugar.
Source: 75 Years of Cooking with Love and Memories, Freeport First United Methodist Church, Freeport, Texas, 1989
CONFETTI SCALLOPED POTATOES
1/2 C. butter or margarine
1/2 C. chopped onion
1 (16 oz) pkg. frozen hash browns
1 (10 oz) can cream of mushroom soup undiluted
1 soup can milk
1 C. shredded Cheddar cheese
1 small green pepper cut into strips
2 T. chopped pimiento
dash pepper
1 C. cheese cracker crumbs divided
In a skillet melt butter over medium heat. Saute' onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 C. of the crumbs. Pour into a shallow casserole; top with remaining crumbs. Bake at 375 for 35-40 minutes.
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
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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
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