Recipes...
MIXED NUT STRUDEL
Prep Time: 40 minutes
Source: Better Homes and Gardens
~Sent in by: Treva, NC
Ingredients:
3/4 cup walnuts
3/4 cup pecans
3/4 cup whole blanched almonds
3/4 cup hazelnuts
1/2 cup light-colored corn syrup
1 large egg yolk
1 tablespoon butter, melted (no substitutions)
2 teaspoons vanilla extract
1 teaspoon ground cardamom
3 large egg whites, at room temperature
6 tablespoons sugar
1/4 teaspoon cinnamon
8 sheets phyllo
1/2 cup butter, melted (no substitutes)
1 tablespoon butter, melted (no substitutes)
1 large egg yolk, lightly beaten
Directions:
1. Heat oven to 350 degree F. Spread walnuts, pecans, almonds and hazelnuts in a single layer on a jelly-roll pan, keeping hazelnuts slightly separate from other nuts. Bake nuts 10 minutes, until toasted (hazelnut skins should be crackly). Wrap hazelnuts in clean kitchen towel and let stand 5 minutes; rub nuts in towel to remove skin. Cool all the nuts completely.
2. Process half of the nuts, the corn syrup, egg yolk, butter, vanilla, and cardamom in food processor until most nuts are finely chopped and mixture holds together (some larger pieces of nuts should still be visible). Beat the egg whites in medium bowl on medium speed, just to stiff peaks. Fold into nut mixture. Return to bowl and freeze filling 30 to 40 minutes, until stiff but not frozen.
3. Coarsely chop remaining nuts. Remove 2 tablespoons and chop slightly smaller for topping. Set both aside.
4. Combine sugar and cinnamon in small bowl; set aside 2 teaspoons in a cup for topping. Arrange phyllo on flat surface. Remove 1 sheet phyllo and place with long side facing you (keep remaining phyllo covered with a sheet of plastic wrap). Brush phyllo with some of the melted butter; sprinkle with scant 1 tablespoon cinnamon-sugar. Repeat three more times, laying phyllo sheets on top of each other. Spoon half the nut filling 1 inch from long edge of phyllo facing you and shape into a 2-1/2-inch-wide log, leaving a 1-inch border on short ends. Sprinkle filling with half the reserved coarsely chopped nuts. Fold in short ends, then carefully roll up. Repeat process to make a second roll with remaining phyllo, butter, cinnamon-sugar, filling and coarsely chopped nuts. Arrange rolls 4 inches apart
on a large ungreased cookie sheet. Brush tops of rolls with butter, then with beaten yolk. For topping, sprinkle with reserved 2 tablespoons chopped nuts, then reserved 2 teaspoons cinnamon-sugar. Bake rolls 25 to 30 minutes, until golden. Cool on pan on wire rack. Cut each roll crosswise into ten 1-1/4-inch-thick slices. Serve warm or at room temperature. Makes 20 servings.
Make-Ahead Tip: Strudel can be made ahead. Wrap well and store at room temperature overnight. Unwrap and reheat in 350 degree F oven 10 minutes.
Nutritional facts per serving:
calories: 235 , total fat: 17.5g , saturated fat: 4.5g , cholesterol: 37mg , sodium: 115mg , carbohydrate: 17g , fiber: 1g , protein: 4g
FRENCH SILK PIE
~Sent in by Larry Holmes, Ontario, Canada
1 cup whipping cream
1 6-ounce package semisweet
chocolate pieces
1/3 cup butter
1/3 cup sugar
2 beaten egg yolks
3 tablespoons cr??me de cacao
or whipping cream
1 baked 8- or 9-inch pastry shell
whipped cream
chocolate curls or miniature chocolate
pieces (optional)
In a heavy 2-quart saucepan combine the 1 cup whipping cream,
chocolate pieces, butter and sugar. Cook over low heat, stirring
constantly, until chocolate is melted, about 10 minutes. Remove
saucepan from heat.
Gradually stir about half of the hot mixture into the beaten egg yolks.
Return egg mixture to saucepan. Cook over medium-low heat,
stirring constantly, until mixture is slightly thickened and nearly bubbly.
This should take 3 to 5 minutes. Remove saucepan from heat.
(Mixture may appear to separate.)
Stir in cr??me de cacao or whipping cream. Place saucepan in a bowl
of ice water; stir occasionally until mixture stiffens and becomes hard to
stir (20 minutes). Transfer chocolate mixture to a medium mixing bowl.
Beat the cooled chocolate mixture on medium to high speed for 2 to 3 minutes
or until light and fluffy. Spread filling in a baked pastry shell. Cover
and
chill pie about 5 hours or until set, or for up to 24 hours.
At serving time, top each serving with whipped cream and sprinkle with
chocolate curls or miniature chocolate pieces.
Makes 10 servings.
MEATBALL HERO SANDWICHES
~Sent in by: Carol, No, CA
A classic sandwich that is guaranteed to satisfy, whether served as a
weekend lunch or an easy weeknight supper.
Nonstick vegetable oil spray
1 1/2 pounds lean ground beef
1/2 cup grated Parmesan cheese
2 large eggs
1/4 cup chopped fresh parsley (preferably Italian) 1/4 cup crushed
cornflakes
3 large garlic cloves, minced
2 1/2 teaspoons dried oregano
1/2 teaspoons ground white pepper
1/2 teaspoon salt
3 cups purchased marinara sauce
6 long Italian or French rolls, split lengthwise, toasted
Preheat oven to 350F. Spray heavy large baking sheet with nonstick
vegetable oil spray. Combine ground beef, grated Parmesan cheese, eggs,
chopped fresh parsley, crushed cornflakes, minced garlic, dried oregano,
ground white pepper and salt in large bowl and blend thoroughly. Using
moistened hands, shape meat mixture into 1 1/2-inch rounds and place on
prepared sheet, spacing evenly. Bake meatballs until just firm to touch
and cooked through, about 20 minutes.
Bring marinara sauce to simmer in heavy large saucepan. Add meatballs to
sauce and simmer until sauce thickens slightly, about 15 minutes. (Can
be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat
before continuing.)
Gently press center of bottoms of rolls to compact slightly. Spoon 5 or
6 meatballs into depression in each roll. Spoon enough sauce over to
coat. Place tops of rolls over and serve.
Serves 6.
Source: Bon Appetit - February 1995
BARBECUE CHICKEN
~Sent in by: Ingrid, Coos Bay, OR
This recipe's approach to barbecue is both simple and old-fashioned.
No bottled barbecue sauce, no chili pepper, not even a grill--just
ingredients you have handy, cooked in the oven. Serve the chicken over
white or brown rice, add a fruit salad, and you have a quick meal.
Serves 4. Per serving: 785 cal, 31.1 g fat, 319 mg cholesterol, 17 g
carbohydrates, 1 g fiber, 104.5 g protein, 1231 mg sodium.
1 frying chicken, cut in serving pieces (or equivalent quantity of
breasts or legs)
1/4 cup fresh lemon juice
2 tbsp cider vinegar
2 tsp Worcestershire sauce
1 tsp salt
2 tbsp grated horseradish
About 1/2 cup ketchup
Preheat oven to 350 degrees. Place chicken in casserole large enough
to hold all the chicken in a single layer. Place lemon juice, vinegar,
Worcestershire sauce, salt, and horseradish in a 2-cup measuring cup;
fill to the 1-cup level with ketchup. Stir well; pour sauce over
chicken. Bake 40 minutes, until tender.
FISH AND CHIP BAKE
~Sent in by: Barbara, Chula Vista, CA
Packaged instant mashed potatoes (enough for 4 servings)
1 (10 ounce) package frozen chopped spinach, cooked and well drained
1/2 cup dairy sour cream
Dash pepper
1 (16 ounce) package frozen perch fillets, thawed
1/4 cup milk
1/2 cup herb seasoned stuffing mix, crushed
2 tablespoons butter OR margarine, melted
Lemon slices
Prepare potatoes according to package directions, EXCEPT reduce water by 1/4 cup. Stir in drained spinach, sour cream, and pepper. Turn into a 10x6x2 inch baking dish.
Skin fish fillets. Dip one side of each fillet in milk, then in crushed stuffing mix. Fold fillets in half, coating side out. Place atop potato mixture; drizzle with melted butter. Bake, uncovered at 350 F. till fish flakes easily when tested with a fork, 30 to 35 minutes. Serve with lemon slices.
Makes 4 servings.
Note: Recipe calls for perch fillets but you can use any mild, white fish fillets.
Heart Healthy...
BUTTERMILK DROP BISCUITS
Yield: 12 biscuits
2 cups unbleached flour
1/2 cup oat bran
1 tbsp. sugar
1 tbsp. baking powder
1 1/4 cups nonfat or low-fat buttermilk
1. Combine the flour, oat bran, sugar, and baking
powder in a large bowl, and stir to mix well. Add
the buttermilk, and stir just until the dry ingredients
are moistened. Add a little more buttermilk if needed
to form a stiff batter.
2. Coat a baking sheet with nonstick cooking spray, and
drop heaping tablespoonfuls of the batter onto the sheet.
For crusty biscuits, space the spoonfuls 1 inch apart; for
soft biscuits, space the spoonfuls so that they are barely
touching.
3. Bake at 400 F. for 18 minutes, or just until the tops
are lightly browned. Transfer to a serving plate, and serve
hot.
NUTRITIONAL FACTS (PER BISCUIT)
Calories: 101, Fat: 0.7 g, Protein: 3.7 g, Cholesterol: 0 mg,
Fiber: 1.3 g, Sodium: 121 mg
From: SECRETS OF FAT-FREE COOKING
by Sandra Woodruff, RD
For Two...
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ITALIAN PEPPER STEAK STIR-FRY
~Sent in by: Jean, Syracuse, NY
Ingredients:
6 ounces boneless beef sirloin or top round steak
1/2 cup water
2 tablespoons dry white wine or water
2 teaspoons cornstarch
2 teaspoons instant beef bouillon granules
1/2 teaspoon dried Italian seasoning, crushed
1/8 teaspoon pepper
1 tablespoon cooking oil
2 cloves garlic, minced
1 large yellow, green, or sweet red pepper, cut into
thin strips
1 small onion, chopped (1/3 cup)
1 cup sliced fresh mushrooms
1 medium tomato, seeded and chopped (3/4 cup)
2 cups hot cooked spinach fettuccine, linguine,
or other pasta
Finely shredded or grated Parmesan cheese
Directions:
1. Trim fat from beef. Partially freeze beef for 30
minutes. Thinly slice across the grain into bite-size strips.
2. For sauce, in a small bowl stir together the water, white
wine or water, cornstarch, bouillon granules, Italian seasoning,
and 1/8 teaspoon pepper. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil
as necessary during cooking.) Preheat over medium-high heat.
Stir-fry garlic in hot oil for 15 seconds. Add pepper strips and
onion; stir-fry for 1 minute. Add mushrooms and stir-fry about
1 minute more or until vegetables are crisp-tender. Remove the
vegetables from the wok.
4. Add the beef to the hot wok or skillet. Stir-fry for 2 to 3
minutes or to desired doneness. Push beef from the center of the
wok. Stir sauce. Add sauce to the center of the work or skillet.
Cook and stir until thickened and bubbly. Return the vegetables to
the wok or skillet. Add tomato. Stir ingredients together to coat
with sauce. Cover and cook about 1 minute more or until heated
through. Serve immediately over hot cooked pasta. Sprinkle with
Parmesan cheese.
Makes 2 servings.
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