Publisher's Desk
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies
Crazy Corner
Regional Recipes
Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice A to Z Recipes QT Chat
Shopping
Please visit the
A to Z Recipes aStore A to Z Recipes Recommended Reading
Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. It has been a busy week for me here with work and a few more computer problems. As a matter of fact... I lost half of this issue to some freak of nature
occurrence with my PC. I saved my work, as usual, but the computer froze up on me, and when I finally got it back... half of the recipes were in la-la land somewhere. (Not to worry... I replaced the ones I lost with new ones!)
My son, Trey, celebrated his sixteenth birthday in fine fashion. He got the one gift he truly wanted (a bass guitar) but so much more in the form of warm wishes from many of you. I thank you for being so thoughtful by sending
e-cards. He was absolutely delighted.
A few of you have been gracious enough to shop using the links found in A to Z Recipes
Newsletters. The revenue will certainly help with expenses incurred through publishing the newsletters and web site. I want to thank you, as offering a free and worthwhile publication is my goal. I do my best to get some tasty recipes and other helpful information to you, as I have for almost six years. I'd love to keep it up. Making purchases through my links for items you would normally buy helps more than you know. Thanks, again.
Just a quick reminder... the new Monthly Theme topic of Meals From Your Pantry should garner some great recipes. I look forward to yours. Please visit the
Monthly Theme section to read more about it and how you can send yours in for posting. You'll find the special link to be used for submissions there as well.
Even though I had a dickens of a time doing it, today's issue has a lot to offer. Besides some great meals, you should find something to make to think and laugh. I hope you enjoy what is here. Join me in thanking the following for their help:
Fancy, Aurora, NB
Treva, Eastern TN
Shirley, WA State
Tracey L., Newmarket, Ontario, Canada
Angelique, TX
Patti, Aurora, NB
Pat, Minden, NV
Jean, OH
Johnny, LA
Brenda, AL
Larry Holmes, Ontario, Canada
Jean, Syracuse, NY
Barbara, Chula Vista, CA
Ann, Montreal, Quebec, Canada
Leasa, IA
Robyn, Auckland, New Zealand
Bill Anatooskin, Burnaby, BC, Canada
We'll see you here again on Sunday, God willing.
Psst!
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.
What is in your pantry? Could you prepare a nutritious and hot meal for your family without going grocery shopping? Especially during the winter, a well-stocked pantry can be a life saver. Keeping some staple ingredients on hand can be extremely helpful for those times when you can't get to a store (weather, time, etc.). We're looking for Meals From Your Pantry; recipes using items normally found in a well (or not-so-well!) -stocked pantry. How about your tuna casserole, homemade soup, or even recipes using canned soup. As for me, I love using biscuit mix for various dinner and dessert ideas. There's nothing handier than canned chicken for casseroles, soups, even sandwiches. Won't you share your recipes using pantry staples with us here at A to Z Recipes? Yes, you can submit
recipes that use fresh ingredients in combination with pantry items... but we are focusing on the pantry this month. The theme issue will be posted at a time when pantry shortcuts will be most beneficial (it will be posted January 7th). I look forward to hearing from you and collecting those special recipes for Meals From Your Pantry.
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 Meals From Your Pantry. We will collect them the remainder of this month and post them on the first Sunday of January. 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.
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first 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, 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 only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here:
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.
F-R-E-E SHIPPING ON ALL ORDERS !
Reader Support
Placing a vote takes only a moment and helps promote A to Z Recipes.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
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.
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 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
4th Patricia F. in Galveston, Texas
4th Trey B. in Texas (Maggie's son)
5th Norma in Mattydale, New York
6th Laurie in Magnolia Springs, Alabama
6th Fannie in Pulaski, Virginia
7th Margie in Kansas
9th Debra S. in Norfolk, Virginia
9th Elaine in Garden City, Kansas
14th Nancy F. in Sacramento, California
15th Chuck in Uniontown, Pennsylvania
15th Jan G. in Tucson, Arizona
16th Louise in Ashtabula, Ohio
16th Mary M. in Spiro, Oklahoma
17th Brittany K. in Clanton, Alabama
24th Pat in Merritt Island, Florida
25th Chris in Alamogordo, New Mexico
26th Marcia K. in Sarnia, Ontario, Canada
27th Wanda D. in Ohio
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.
I hate this time of year. Not for its crass commercialism and forced frivolity, but because it's the season when the food police come out with their wagging fingers and annual tips on how to get through the holidays without gaining 10 pounds. You can't pick up a magazine without finding a list of holiday eating do's and don'ts. Eliminate second helpings, high-calorie sauces and cookies made with butter, they say. Fill up on vegetable sticks, they say. Good grief. Is your favorite childhood memory of Christmas a carrot stick? I didn't think so. Isn't mine, either. A carrot was something you left for Rudolph. I have my own list of tips for holiday eating. I assure you, if you follow them, you'll be fat and happy. So what if you don't make it to New Year's? Your pants won't fit anymore, anyway.
1. About those carrot sticks. Avoid them. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact, if you see carrots, leave immediately. Go next door, where they're serving fudge.
2. Drink as much eggnog as you can. And quickly. You can't find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an egg-nogaholic or something. It's a treat. Enjoy it. Have one for me. Have two. It's later than you think. It's Christmas!
3. If something comes with gravy, use it. That's the whole point of gravy. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.
4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.
5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other people's food for free. Lots of it. Hello? Remember college?
6. Under no circumstances should you exercise between now and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.
7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa, position yourself near them and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. You can't leave them behind. You're not going to see them again.
8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don't like mincemeat, have two slice of apples and one slice of pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day?
9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories, but avoid it at all cost. I mean, have some standards, mate.
10. And one final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Reread tips. Start over. But hurry! Cookieless January is just around the corner.
Yahoo and Christmas - LOL
Shared by Angelique, TX
For the first pain of Christmas Yahoo gave to me,
A post from a week ago.
For the second pain of Christmas Yahoo gave to me,
2 web crashes
And a post from a week ago.
For the third pain of Christmas Yahoo gave to me,
3 error messages
2 web crashes
And a post from a week ago.
For the forth pain of Christmas Yahoo gave to me,
4 jerks at Tech Help
3 error messages
2 web crashes
And a post from a week ago.
For the fifth pain of Christmas Yahoo gave to me,
5 frozen PM's
4 jerks at Tech Help
3 error messages
2 web crashes
And a post from a week ago.
For the sixth pain of Christmas Yahoo gave to me,
6 disconnections
5 frozen PM's
4 jerks at Tech Help
3 error messages
2 web crashes
And a post from a week ago.
For the seventh pain of Christmas Yahoo gave to me,
7 hours with no mail
6 disconnections
5 frozen PM's
4 jerks at Tech Help
3 error messages
2 web crashes
And a post from a week ago.
For the eighth pain of Christmas Yahoo gave to me,
8 channels not working
7 hours with no mail
6 disconnections
5 frozen PM's
4 jerks at Tech Help
3 error messages
2 web crashes
And a post from a week ago.
For the ninth pain of Christmas Yahoo gave to me,
9 advertisements
8 channels not working
7 hours with no mail
6 disconnections
5 frozen PM's
4 jerks at Tech Help
3 error messages
2 web crashes
And a post from a week ago.
For the tenth pain of Christmas Yahoo gave to me,
10 propositions
9 advertisements
8 channels not working
7 hours with no mail
6 disconnections
5 frozen PM's
4 jerks at Tech Help
3 error messages
2 web crashes
And a post from a week ago
For the eleventh pain of Christmas Yahoo gave to me,
11 pieces of spam
10 propositions
9 advertisements
8 channels not working
7 hours with no mail
6 disconnections
5 frozen PM's
4 jerks at Tech Help
3 error messages
2 web crashes
And a post from a week ago.
For the twelfth pain of Christmas Yahoo gave to me,
12 reasons to UNSUBSCRIBE
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
NEBRASKA
NEBRASKA RICE PUDDING
~Submitted by Patti, Aurora, NB
1/2 cup long grain raw rice...cook then rinse and drain thoroughly.
Handful of raisins...soak in cup of very hot water while rice is cooking.
Then drain well and squeeze rest of water from raisins between paper towels.
Mix in large bowl:
5 eggs slightly beaten
2 cans Carnation Evaporated Milk (12 fl. oz)
1 of those cans filled with 2% milk
1/2 cup sugar
1/2 tsp salt
Add to this the drained rice and raisins. Also add one whole almond. Pour all into 2 1/2 qt.
bakeware glass dish. Sprinkle sugar on top. Lightly sprinkle cinnamon and nutmeg on top of sugar. Dot with butter. Bake in large pan of water at 350 for one hour or until a silver knife comes out clean.
Tradition is that who ever gets the almond is next to be married, and can create an amount of amusement at a big family table. The girls try desperately to get it while the boys cautiously spoon to avoid it.
Recipe Favorites
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
I made this for our dessert last night and boy is it good!!!
1-1/2 cups all -purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 cup (1 stick) cold butter or margarine
1 egg, beaten
3/4 cup grape jelly
1-2/3 cups (10-oz. pkg.) Reese's Peanut Butter Chips, divided
Heat oven to 375 degrees. Grease 9-inch square baking pan. Stir together flour, sugar and baking powder. Cut in butter with pastry blender or fork until mixture resembles course crumbs. Stir in beaten egg until blended. Reserve 1 cup mixture; press remaining mixture into bottom of prepared pan. Stir jelly to soften; spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Stir remaining 2/3 cup chips into reserved crumb mixture; sprinkle over top. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars
I really don't know how to designate this recipe. It just popped in my head while I was reminiscing last night !! Guess I'll call it "Fried Parsnips" ! It was a favored food of my dad's, and I'll do my best to make a real recipe !! Hope this is easy to figure out !!!!!!!!
2 to 3 parsnips, about 1 1/2 inch in diameter, for the number of people to eat them.
Peel as for carrots, halve lengthwise and remove heaviest part of core.
Parboil in water to cover, just til fork will pierce thick part.
Drain very well, lightly salt and pepper, then again lightly, coat with a thin layer of flour.
Fry in hot bacon drippings until golden brown, being careful not to let burn, and turning to brown each side .
Just before removing from skillet, sprinkle granulated sugar over the pieces and allow to melt.
I never appreciated the taste until later in life. Funny, the man I married liked parsnips !!
PRALINE YAMS
~Submitted by Treva, Eastern TN
2 (2 lb. 8 oz.) cans yams, drained or 4 lbs. cooked , peeled and sliced fresh yams or sweet potatoes
2/3 c. orange juice
1 tbsp. grated orange peel
5 tbsp. brandy
2 tsp. salt
1 tsp. ground ginger
4 tbsp. (1/2 stick) butter or margarine, melted
1/3 c. brown sugar
3 egg yolks
In mixing bowl with the beater, beat yams until smooth. Mix in remaining ingredients, beating until mixture is light and fluffy. Butter a 12-inch quiche dish or a shallow 2-quart casserole dish (7x11). Pour yam mixture in dish, smoothing top evenly. Make Praline Topping (recipe follows) by mixing all ingredients together in a small bowl. Spread evenly over yams. (At this pint, casserole may be refrigerated overnight, covered.) Bake at 350 degrees for 45-50 minutes or until golden brown and bubbly. Remove from oven and let stand 10 minutes before serving. If you double the recipe, make it in 2 separate casseroles so proportions of topping remain correct.
Serves 10-12.
PRALINE TOPPING:
2/3 c. brown sugar, packed
1/4 lb. (1 stick) butter or margarine, melted
1 c. chopped pecans (about 4 oz.)
1 tsp. ground cinnamon
EVERYDAY MEATLOAF
~Submitted by Angelique, TX
2 beaten eggs
3/4 cup milk
1/2 cup fine dry bread crumbs
1/4 cup finely chopped onion
2 T. snipped parsley
1 t. salt
1/8 t. pepper
1 1/2 lbs. ground beef
1/4 cup catsup
2 T. brown sugar
1 t. dry mustard
In bowl, mix the eggs and milk. Stir in bread crumbs, onion, parsley, salt and pepper. Add ground beef. Thoroughly mix meat and seasonings.
Spoon meat mixture into a 5 1/2 cup ring mold. Firmly pat meat into mold. Unmold meat mixture in shallow baking pan. Bake at 350 for 50 minutes. Spoon off the drippings and fat. To glaze meat, mix the catsup, brown sugar and dry mustard. Carefully spread on top of meat loaf. Bake 10 minutes longer.
Serves 10 to 12
Source: My Old Recipes
TAFFY
~Submitted by Johnny, LA
Everyone likes candy and it's especially fun when several people can help make it. When's the last time you had an old fashion taffy pull? Here's a simple recipe for taffy that could be a lot of fun this holiday season.
2 Cups Karo White Syrup
3 Tablespoons Vinegar
1/2 Cup White Sugar
1 Tablespoon Butter
1/2 teaspoon Soda
Dissolve the Sugar in the Vinegar.
Add the Syrup and Butter.
Boil to a candy "Hard Ball" stage stirring often.
Stir the Soda in quickly and beat for 1 1/2 minutes.
Pour into a buttered plate and spread out.
Pour the flavoring of your choice along with Vanilla over the top before pulling.
When cool, fold in the flavoring and pull it until it is white.
Roll the taffy into a small rope and cut off candy size pieces. Wrap the pieces in waxed paper.
Now doesn't that sound like a lot of fun? Enjoy the holidays and enjoy the taffy!
GREEN PEA AND BEET SALAD
~Submitted by Brenda, AL
I was thumbing through some magazines and found some unusual recipes... at least they are to me.
2 cans (15 oz each) diced beets, drained
6 large eggs, boiled
1 large onion, diced
2 medium ribs celery, diced
2 cups frozen peas, thawed
1/4 cup mayonnaise
1 Tablespoon sugar
lettuce leaves for serving
Chill the beets. Chop the eggs and mix with celery and onion, set aside.
Put beets in a large bowl and gently stir in peas. Add the egg mixture, mayonnaise and sugar and mix well. Serve on lettuce leaves.
Makes 4 to 6 servings.
LORETTA'S CREAMY NUTTY FRUIT FUDGE
~Submitted by Treva, Eastern TN
1 stick butter (no substitutes)
1 – 12 ounce can evaporated milk
4 1/2 cups granulated sugar
1 teaspoon salt
1 – 13 ounce jar marshmallow cream
3 tablespoon orange liqueur
1 – 4 ounce German Sweet Chocolate
1/2 pound chocolate candy bar
2 – 12 ounce bags milk chocolate morsels
1 1/2 cups craisins
1 cup whole natural almonds
2 cups walnuts, chopped
Nonstick pan spray
Pan Size ~ Large Saucepan
2 - 9 x 13" Baking Pan
Cooking Time ~ 8 minutes
In a large saucepan combine the butter, milk, sugar and salt. Bring mixture to a boil over medium heat. Stir occasionally; pay careful attention not to scrape sides of the pan. Boil for 8 minutes. Remove mixture from the heat. Add the marshmallow cream, orange liqueur, and chocolate. Stir with large wooden spoon until chocolate is melted and mixture is well blended. Add the craisins, almonds and walnuts. Mix well. Spray pans with nonstick pan spray and spread mixture into prepared pans. Let set 30 minutes at room temperature. Cover with plastic wrap and refrigerate 2 hours before cutting. Store fudge in air tight container in refrigerator.
Serves: 72
Note: You can substitute chopped almonds for the whole almonds and raisins for the craisins if desired.
MINT ROSES
~Submitted by Angelique, TX
1 pkg. cream cheese, softened (8 oz)
1/4 t. oil of peppermint
Yellow food coloring
6 3/4 to 9 cups powdered sugar
Granulated sugar
Mix cream cheese and oil of peppermint. Beat well. Divide mixture in half; add yellow food coloring to half of mixture to reach desired
color. Add powdered sugar to both mixture, kneading by hand until consistency of a stiff dough. Shape mixture into 3/4" balls. Coat 1 side of ball with granulated sugar; press balls into rose shaped candy mold, sugar, coated side down. Unmold onto wax paper at once. Let dry 6 hours on each side.
Makes 6 dozen.
Source: My Old Recipes
BANANA CREAM PIE
~Submitted by Larry Holmes, Ontario, Canada
2 cups heavy cream
2 large eggs
1 cup sugar
1/2 vanilla bean, split lengthwise
3 very ripe bananas, coarsely mashed
1 9-inch graham-cracker crust
dash of bourbon
1/2 cup toasted slivered almonds
In the top of a double boiler over medium-high heat, whisk together 1 cup of the cream, the eggs and 1/4 cup of the sugar until blended. Add the vanilla. Cook slowly, gradually adding the remaining sugar. Stir until the mixture thickens enough to coat the back of a spoon. Remove from the heat; discard the vanilla bean. Fold in the bananas and cool for 15 minutes. Spoon into the pie shell and chill for at least 30 minutes.
In a bowl, beat the remaining cream with the bourbon until stiff peaks form. Top the pie with the whipped cream and sprinkle with almonds. Serve immediately.
Serves 8
POTATO FRITTERS
~Submitted by Jean, Syracuse, NY
1 cup mashed potatoes
1 egg
4 rounded Tbsp. flour
1/2 tsp. baking powder
1 tsp. salt
1/4 cup milk
Mix all ingredients together in the above order and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side.
Serves 4-6.
GRILLED CHICKEN SANDWICH WITH TARRAGON MAYO
~Submitted by Barbara, Chula Vista, CA
Yield: 6 servings
1/2 cup red wine vinegar
2 tablespoons crushed dried tarragon
2 tablespoons butter
4 teaspoons shallots, minced
2 cups Mayo
1/2 teaspoon white pepper
6 whole boneless chicken breasts (8 oz.)
Salt and pepper to taste
6 sandwich buns
6 lettuce leaves
6 slices tomatoes (optional)
Bring to boil and cook until reduced by half. Melt butter in small skillet, saute shallots until tender. Combine mayo, tarragon, shallots and white pepper. Mix well. Remove skin and fat from chicken. Pound slightly with fine side of meat tenderizing mallet. Cut in half down natural seam, eliminating any cartilage at center. Season with salt and pepper. Grill chicken over medium heat, turning and basting with 1 tablespoon reserved mayo mixture per side. Slice and warm buns. Spread inside of buns generously with flavored mayo. Place 2 chicken slices on the bun, top with lettuce, tomato and other bun half.
Source: Culbertson Winery, Temecula, CA
SWEET CORNBREAD MUFFINS
~Submitted by Treva, Eastern TN
1 & 1/4 c. cornmeal (I use yellow cornmeal)
3/4 c. flour
4 tsp. baking powder
3/4 tsp. salt
1/2 c. sugar
2 eggs
1 c. milk
1/4 c. vegetable oil or bacon drippings
Combine cornmeal, flour, baking powder, salt and sugar, set aside.
Combine remaining ingredients and add to dry ingredients.
Preheat well-greased muffin pan until hot. Spoon batter into cup 2/3 full. Bake 12-15 minutes, or until browned.
SPIRITED HAM
~Submitted by Angelique, TX
1 smoked ham, 9 to 10 lbs.
Whole cloves
6 to 8 T. Cointreau
1 1/2 cup firmly packed brown sugar, divided
1 cup cranberry juice cocktail
1/2 cup honey
1/3 cup Cointreau
2T. cider vinegar
1 1/2 T. flour
3 T. prepared mustard
3 T. margarine
1 to 2 oranges, peeled and sliced crosswise
About 5 maraschino cherries, halved
Fresh parsley sprigs
Whole crab apples
Remove skin from ham; put fat side up. Score fat in a diamond design and stud with cloves. Inject 6 to 8 T. Cointreau into ham in several places, using a food injecting needle. Put ham, fat side up on a rack in a shallow roasting pan. Insert meat thermometer, making sure that the end of thermometer does not touch fat or bone. Bake at 325 until thermometer registers 140.
Mix 1/2 cup brown sugar and next 7 ingredient in pan. Mix well. Bring to boil. Cook 1 minute.
Coat exposed portion of ham with remaining 1 cup brown sugar. Put orange slices on ham. Secure in center with wooden pick. Leave tips of picks exposed. Put cherry halves on picks. Pour hot cranberry mixture over ham. Bake about 30 minutes or until thermometer registers 160.
Garnish platter with parsley and crab apples if desired.
Serves 18 to 20
Source: My Old Recipes
HALIBUT DREAM CASSEROLE
~Submitted by Ann, Montreal, Quebec, Canada
1 lb. halibut, pollock or haddock
2 cups soft bread crumbs
1 cup light cream
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1/2 tsp. celery salt
4 egg whites
Chop raw fish very fine.
Cook 2 cups soft bread crumbs in 1 cup light cream until it becomes a smooth paste when stirred. Add to chopped fish and season with:
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. grated nutmeg
1/2 tsp. celery salt
Beat egg whites until stiff; fold into fish mixture.
Turn into well-greased baking dish and bake in 350 degree oven 45 to 60 minutes or until firm and mixture leaves sides slightly.
TORTELLINI KABOBS
~Submitted by Leasa, IA
3 doz appetizers
8 oz pkg fresh or frozen cheese tortellini
1/2 lb. thinly sliced salami
5 oz jar stuffed green olives (I prefer black or pitted kalamata)
1/2 C your fav italian dressing
Cook tortellini, drain, rinse with cold water. (Do not overcook) Cut each piece of salami in half. In large bowl, combine all ingreds, stir well to coat. Cover and refrigerate 4-6 hours to blend flavors.
To serve, thread tortellini on 4 " bamboo skewers, alternating with salami slices and olives.
PARTY CHICKEN SALAD
~Submitted by Brenda, AL
This is the best chicken salad I ever made... hope everyone enjoys it too.
4 cups cubed cooked chicken
1 cup chopped celery... chopped
1 cup halved seedless green grapes
1 pkg slivered almonds, toasted (can use nut of choice)
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1/4 cup sour cream
Mix mayonnaise, sour cream and Dijon mustard together... set aside.
Mix remaining ingredients... blend in mayo mixture... Chill several hours.
Great for sandwiches or with crackers of your choice.
SAUSAGES WITH MUSHROOM GRAVY & CHIVE MASH
~Submitted by Robyn, Auckland, New Zealand
Serves 4-6
4 tablespoons olive oil
12 beef and garlic sausages
2 cloves garlic, finely chopped
500g mushrooms (Portobellos, white and brown buttons), sliced
1 tablespoon fresh thyme leaves, chopped
50ml white wine
250ml thick beef stock
2 tablespoons chopped parsley
2 spring onions, thinly sliced
salt and freshly ground black pepper
Boil the potatoes in plenty of boiling salted water until tender. Drain well, add milk and butter and mash well. Stir in chives, season and keep warm.
Heat 1 tablespoon of oil in a large frying pan and add the sausages.
Fry gently on low heat until sausages are cooked. Remove from pan and keep warm.
Pour fat from the pan, add remaining oil, garlic, mushrooms and thyme.
Fry over moderate heat until mushrooms are soft and browned. Add the wine, let it bubble, add stock and boil gently until it is slightly syrupy.
Stir in parsley and spring onions, taste and season.
Serve the sausages on the mash with mushroom gravy over top.
BANANA-STUFFED FRENCH TOAST
~Submitted by Treva, Eastern TN
1 cup mashed ripe banana
1/2 teaspoon lemon juice
4 (1-inch-thick) slices Italian bread
1 cup 1% low-fat milk
2 tablespoon brown sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
4 large egg whites
2 large eggs
2 teaspoons margarine; divided
1/2 cup maple syrup
1. Combine banana and lemon juice in a small bowl. Stir well; set aside.
2. Cut bread sliced in half crosswise; cut a slit through cut sides of each piece of bread to form a pocket. Stuff 2 tablespoons banana mixture into pocket of each piece of bread.
3. Combine milk, brown sugar, vanilla, cinnamon, baking powder, egg whites and eggs in a large shallow dish and stir well with a whisk. Arrange stuffed bread pieces in a single layer in dish, turning to coat. Cover and chill 45 minutes or until milk mixture is absorbed, turning bread pieces over after 20 minutes.
4. Melt 1 teaspoon margarine in a large non-stick skillet over medium heat. Add half of bread pieces. Cook 4 minutes. Carefully turn bread over; cook 3 minutes more or until browned. Repeat procedure with remaining margarine and bread pieces. Serve with maple syrup.
Yields 4 servings (Serving size = 2 bread pieces and 2 tablespoons maple syrup)
1/4 cup canned low-salt chicken broth
1/4 cup dry white wine
1/4 cup olive oil
4 green onions, chopped
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons drained capers
3 1/4 pounds of 2 1/2-inch-diameter red-skinned potatoes
Whisk first 7 ingredients in large bowl to blend. Season dressing to taste with salt and pepper.
Cook potatoes in large pot of boiling salted water until just tender, about 35 minutes. Drain. Return potatoes to pot. Place pot over low heat until liquid from potatoes evaporates, about 2 minutes.
Cut warm potatoes into 1/3-inch-thick slices. Add to dressing. Toss gently to coat. Let stand at least 1 hour at room temperature. Toss again and serve.
I found this recipe in a magazine so haven't tried it but sounds soooo good.
3 oz unsweetened chocolate, chopped
1/2 (2 Sticks) unsalted butter
3 eggs
1/4 cup sugar
1/2 cup flour
1 teaspoon vanilla
2/3 cup sweetened condensed milk
2 2/3 cup sweetened flaked coconut
Heat oven to 350°. Spray 9 inch pie plate with nonstick spray.
Melt chocolate and butter in small saucepan over low hear. Stir together eggs, sugar and vanilla and add to chocolate mix. Pour into pie plate.
Combine milk and coconut. Spoon over chocolate mixture leaving 1/2 inch around border.
Bake for 35 to 40 minutes until center is firm but still moist. Cool completely on wire rack.
MINNEHAHA CAKE
~Submitted by Johnny, LA
The cake is named after an Indian Princess. "Minnehaha" means Laughing Water. The cake is beautiful and is a great Christmas cake.
Original recipe yield: 9 x 13 inch cake
SERVINGS 18
INGREDIENTS
1 1/2 cups white sugar
1/2 cup butter
2 eggs
1 cup milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups packed brown sugar
2 egg whites
5 tablespoons water
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 tablespoon raisins for decorating
1/8 cup toasted almonds, for decoration
1/2 cup toasted pecans
1/4 cup red and green candied cherries
DIRECTIONS
Beat together the white sugar and butter. Add the eggs and 1 teaspoon vanilla. In a separate bowl, combine the flour and baking powder. Add the flour mixture alternately with the milk.
Pour into greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 30 minutes or until tests done.
To Make Frosting: Beat together with an electric mixer the brown sugar, egg whites, water and salt. Place in a double boiler over rapidly boiling water, stirring constantly. Cook 10 minutes or until frosting will stand in peaks. Remove from heat and add 1 teaspoon vanilla. Beat until thick. Spread on cake. Decorating: Place one large raisin in each corner. Then place toasted almonds, toasted pecans, red and green cherries all over the cake.
UNCLE BILL'S WHIPPED SHORTBREAD COOKIES
~Submitted by Bill Anatooskin, Burnaby, BC, Canada
Bill posted this in the a2z QT chat
forum. It sounds too good not to share here!
Makes about 36 cookies
1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup icing sugar (not granulated sugar)
1/4 cup red maraschino cherries (optional)
1/4 cup green maraschino cherries (optional)
Preheat oven to 350 F.
In a mixing bowl, using an electric mixer, combine butter, flour and icing sugar and mix until mixture is a smooth consistency.
Prepare a cookie sheet lined with parchment paper.
Spoon cookie mixture onto the cookie sheet by spoonfuls, spacing about 2 inches apart.
Cut maraschino cherries into quarters and place one piece in the middle of the cookie. (This is for decorative purposes only.)
Bake in preheated 350 F oven on the middle rack for 15 to 17 minutes or until bottom of cookies are lightly browned. DO NOT OVERBAKE.
Remove from oven and let cool on cookie sheet for about 5 minutes.
Transfer to a wire rack to finish cooling.
Store in a container with a lid and separate each layer with wax paper.
NOTE: You may also use half an almond, sprinkles or sugar crystals on the cookies.
I hope that you enjoy these cookies and a VERY MERRY CHRISTMAS to all.
BRUSCHETTA CHICKEN BAKE
~Submitted by Larry Holmes, Ontario, Canada
1 can (19 ounces) stewed tomatoes, undrained
2 cloves garlic, minced
1 package Stove Top Stuffing for chicken
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried basil leaves
1 cup Kraft Mozzarella shredded cheese
Preheat oven to 400 degrees F.
Place tomatoes with liquid in medium bowl. Add garlic and stuffing mix; stir just until stuffing mix is moistened. Set aside.
Place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Top with stuffing mix.
Bake 30 minutes or until chicken is cooked through.
Makes 6 servings, 1 cup each.
Source: “What’s Cooking”, Kraft Canada
Heart Healthy
PEANUT BUTTER-BRAN MUFFINS
~Submitted by Treva, Eastern TN
1/2 cup whole wheat flour
1/3 cup bran
2 teaspoons baking powder
1 tablespoon sugar
1 egg
1/4 cup peanut butter
1/2 cup low-fat milk
1/3 cup peanuts, chopped
In a large bowl, combine the flour, bran, baking powder, and sugar. Mix well.
Add the remaining ingredients and blend. Spoon into greased or paper lined muffin tins. Bake at 375 degrees for 15 to 20 minutes.
Makes: 8 muffins at 140 calories per muffin.
Exchange value: 1 Bread exchange + 2 Fat exchange.
ORANGE OATMEAL COOKIES
~Submitted by Angelique, TX
Ingredients:
8 Tbsp (1 stick) butter or Spectrum Spread (see note) plus 1/4 tsp for the baking pan
1 egg
1/4 cup mashed ripe banana (about 1/2 banana)
1 tsp vanilla extract
1/2 cup packed brown sugar
1-1/2 tsp grated or minced orange zest
1 cup whole-wheat pastry flour
1/4 tsp salt
1 tsp baking powder
1-1/2 cups old-fashioned rolled oats or 1 cup oatmeal plus 1/2 cup 4-grain cereal
1/4 cup unsweetened shredded coconut
1/2 cup (2 ounces) chopped walnuts
1/2 cup golden raisins or 1/2 cup chocolate chips
Instructions:
Preheat oven to 350 degrees F.
In a large bowl, using an electric mixer on medium speed or a wooden spoon, beat 8 tablespoons butter and egg until well blended and smooth.
Gradually beat in banana, vanilla and sugar; mix until combined. Add orange zest and, using a wooden spoon, mix until thoroughly blended.
In a large bowl, mix together flour, salt, baking powder, oats, coconut, walnuts and raisins or chocolate chips. Slowly add dry ingredients to wet ingredients and mix until there is no sign of dryness.
Smear 1/4 teaspoon butter on a baking sheet, then drop heaping tablespoons of the dough onto the sheet 2 inches apart. Press down lightly on dough to flatten. Bake about 20 minutes, until lightly browned. Do not overbake. Transfer cookies to a wire rack to cool.
Yield: 16 large cookies
Note: According to author Dr. Weil, Spectrum Spread contains no hydrogenated or trans fats. It uses a mechanical process to emulsify oil and water to make a spread that has the flavor of butter and good baking qualities. Look for Spectrum Spread in the refrigerated section of the natural foods aisle in your supermarket or health foods store.
Per serving: 215 calories, 48 percent calories from fat, 4 grams protein, 23 grams carbohydrates, 2 grams total fiber, 10 grams total fat, 27 mg cholesterol, 133 mg sodium.
1 pound beef flank steak, semi-frozen, cut into thin slices across grain
2 tablespoons sherry, cream
2 tablespoons rice vinegar
2 tablespoons soy sauce (preferably reduced-sodium)
2 tablespoons cornstarch
2 teaspoons sesame oil, dark
1 pound frozen Chinese pea pod, stem ends cut off
1/4 head cabbage, green, chopped
1/4 pound mushrooms, cleaned and sliced
1 teaspoon sesame oil, dark
2 slices ginger root, peeled, fresh, minced
1 clove garlic, minced
2 tablespoons beef broth or water
1 tablespoon oyster sauce
Chinese Stir-Fry dishes are great because they are made in one pan, have lots of vegetables, are low-fat, and cook quickly. See if you can get Korean rice. It has a round kernel and is slightly transparent. It's sometimes available in large supermarkets. Oyster sauce is available in Oriental markets and some supermarkets.
1. Marinate steak in sherry, vinegar, soy sauce, and cornstarch overnight in refrigerator.
2. Heat 2 teaspoons sesame oil wok or large skillet until hot. Add pea pods, cabbage, and mushrooms. Stir-fry a few minutes. Remove vegetables and reserve.
3. Add 1 teaspoon sesame oil to wok and stir-fry ginger and garlic for 1 minute. Add steak to wok and stir-fry until the steak loses its pinkness. Add vegetables, broth, and oyster sauce. Cover and steam for 1 minute.
Chicken with a pepped-up citrus salsa is low in fat and delicious!
Prep Time: 25 Minutes
Ingredients:
Salsa
1 (11-oz.) can mandarin orange segments, drained
1 (8-oz.) can crushed pineapple in unsweetened juice, drained
2 tablespoons fresh lemon juice
1 tablespoon chopped, seeded jalape?o chile
1/4 teaspoon salt
Chicken
1 tablespoon olive oil
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
Preparation Directions:
1. Heat gas or charcoal grill. In medium bowl, combine all salsa ingredients; mix well. Set aside.
2. Brush oil over all sides of chicken breast halves. Sprinkle with 1/4 teaspoon salt, the pepper and ground red pepper.
3. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once. Serve salsa with chicken.
4 servings
High Altitude Instructions (Above 3500 Feet):
Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes, turning once.
Tips: To broil chicken, place on broiler pan. Broil 4 to 6 inches from heat using grilling times as a guide, turning once.
NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/4 of Recipe
Calories 260
Calories from Fat 65
% DAILY VALUE
Total Fat 7g 11 %
Saturated 2g 10 %
Cholesterol 75mg 25 %
Sodium 370mg 15 %
Total Carbohydrate 22g 7 %
Dietary Fiber 1g 4 %
Sugars 19g
Protein 27g
Ingredients:
1 cup (4 ounces) uncooked elbow, small shell, or ziti
2 tablespoons margarine
2 tablespoons finely chopped shallots or onion
1 tablespoon all-purpose flour
1 cup fat-free milk
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
1 slice whole wheat bread, crumbled into soft crumbs
1/4 teaspoon paprika, preferably hot Hungarian
2 tablespoons grated Parmesan or Asiago cheese
Directions:
Cook the macaroni according to the package directions, omitting salt; drain well. While the macaroni is cooking, melt 1-tablespoon of the margarine in a medium saucepan over medium heat. Saute the shallots until tender, about three minutes. Add the flour; cook and stir one minute. Add the milk; cook until the sauce thickens, about four minutes, stirring often. Stir in the Cheddar cheese until melted. Add the cooked macaroni and mix well. Prepare a gratin dish or shallow ovenproof baking dish with nonstick pan spray. Transfer the macaroni and cheese to the dish. Preheat the broiler. Melt the remaining margarine; combine it with the bread crumbs and Parmesan cheese. Sprinkle over the macaroni. Boil four to five-inches from the heat source until the top is lightly browned, about two minutes.
1/2 pound ground turkey breast
1 1/2 teaspoons vegetable oil
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 (14 1/2 ounce) can chicken broth
2 cups uncooked bow-tie pasta
1 (14 1/2 ounce) can stewed tomatoes
1 tablespoon vinegar
3/4 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic salt, optional
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
In a large skillet or Dutch oven, brown turkey in oil. Add celery, onion, green pepper and garlic; cook until vegetables are tender. Remove turkey and vegetables with a slotted spoon and keep warm.
Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender. Reduce heat; stir in tomatoes, vinegar, sugar, chili powder, garlic salt if desired and turkey mixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheese and parsley.
Serves 6.
Nutritional Analysis: One (1-cup) serving (prepared with low-sodium broth and no-salt-added tomatoes and without garlic salt) equals: 208 calories, 128 sodium, 22 mg cholesterol, 30 gm carbohydrate, 15 gm protein, 3 gm fat
Heat a large heavy skillet over medium-high heat until it begins to smoke.
Add steak, and cook until nicely browned, 1 to 2 minutes. Turn, and cook until browned, 1 to 2 minutes. Remove from heat, transfer steak to a plate, and set aside.
When the skillet has cooled slightly, return it to the stove over medium-low heat. Add the butter; when it melts, add the ginger, and saute, about 30 seconds.
Add the soy sauce, stirring with a spoon until thick.
Return the steaks to the skillet along with any accumulated juices. Increase the heat to medium, and cook, turning the steak after 3 or 4 minutes for medium-rare.
Transfer the steak to a serving dish, and spoon the pan juices over the steak. Garnish with fresh cilantro leaves.
Servings: 2
Publisher's Choice
ASPARAGUS CASSEROLE
This easy but delicious recipe came from my Allrecipes
Tried & True Slow Cooker & Casserole cookbook. Believe it or not, just about any veggie can be substituted for the asparagus, including cooked, diced/sliced canned potatoes.
Ingredients:
1 cup shredded Cheddar cheese
2 cups crushed saltine crackers
1/2 cup butter, melted
1 cup condensed cream of mushroom soup
1 (15 ounce) can asparagus, drained with liquid reserved
1/2 cup slivered almonds
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.
3. Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
4. Bake for 20 minutes in the preheated oven, or until the top is golden.
BASMATI RICE
Rice is dolled up with peas and cumin. Yummy for your tummy.
Ingredients:
1 3/4 cups water
1 cup Basmati rice
1/4 cup frozen green peas
1 teaspoon cumin seeds
Directions:
1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.
Nutrition Info:
Servings Per Recipe: 4
Amount Per Serving
Calories: 192
Total Fat: 0.8g
Cholesterol: 0mg
Total Carbohydrates: 42.3g
Dietary Fiber: 0.8g
Protein: 4.5g
BEEFY BEANER
The recipe doesn't call for it but I like to add a few chopped, pickled jalapenos to this. Great served with corn bread.
Ingredients:
1/2 pound bacon
1 pound lean ground beef
1 onion, chopped
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pork and beans
2 tablespoons ground dry mustard
1/2 cup brown sugar
salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. In the same skillet, crumble ground beef and cook over medium-high heat 2 minutes. Mix in onion and continue to saute until beef is browned and onion is golden. Drain grease if desired.
3. In a 4 quart casserole dish, mix together bacon, beef, onion, lima beans, kidney beans, pork and beans, dry mustard, brown sugar, salt, and pepper. Cover dish and bake in preheated oven for 45 minutes, until bubbly.
BEST PEACH COBBLER EVER
I like this cobbler in the winter as it uses canned peaches and offers a warm and tasty dessert. A scoop of vanilla ice cream is heavenly.
Ingredients:
1 (29 ounce) can sliced peaches
2 tablespoons butter, melted
1 pinch ground cinnamon
1 pinch ground nutmeg
1 tablespoon cornstarch
1/2 cup water
1 cup milk
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/2 cup butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
1. Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
2. In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
3. Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
4. Bake in preheated oven for 1 hour, or until knife inserted comes out clean.
This is a tried and true adaptation of a recipe by Fiona Haynes, host of About.com's Low Fat Cooking.
INGREDIENTS:
6-ounces rotini pasta
1 cup frozen peas
6 ounces green beans, cut into pieces
2 vine-ripe tomatoes, halved vertically, then thinly sliced
3/4 pound cooked shrimp
Dressing:
1/4 cup fat-free mayonnaise
1/4 cup plain low fat yogurt
1 tbsp nonfat milk
1 tsp dried mixed herbs
1/4 tsp cayenne pepper
Freshly ground black pepper, to taste
PREPARATION:
Cook pasta according to package instructions. Add peas to pasta water after two minutes of cooking time. Drain and cool pasta and peas. Cook green beans for 5 minutes in a pot of boiling water. Drain, then plunge into a bowl of iced water to retain color and stop cooking process. Drain again. Assemble salad in a large bowl.
Make creamy low-fat dressing by combining mayonnaise, yogurt, herbs, cayenne and black pepper. Pour over salad and toss well. Add another tablespoon of nonfat milk if you prefer a thinner dressing.
Serves 4
Per Serving: Calories 319, Calories from Fat 30, Total Fat 3.1g (sat 0.5g), Cholesterol 130mg, Sodium 306mg, Carbohydrate 45.7g, Fiber 5.4g, Protein 26.5g
Adams Reserve Vanilla Beans, .21-Ounce Jars (Pack of 3 jars)
Case of three .21-ounce jars (total of .63 ounces)
Selected from the mature handpicked beans which have been allowed to cure in the sun for months.
Packaged in a French square glass bottle to insure freshness with a safety seal for your protection.
Certified kosher pareve by Organized Kashrus Laboratories.
Price: $13.32 & eligible for F-R-E-E Super Saver Shipping
You Save: $4.65 (26%)
Rachael Ray 365: No Repeats
A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
by Rachael Ray
You Save: $7.98 (40%)
Eligible for F-R-E-E Super Saver Shipping
Betty Crocker's Diabetes Cookbook
by the editors of Betty Crocker
Everyday Meals, Easy as 1-2-3 (Hardcover)
You Save: $9.23 (36%)
Eligible for F-R-E-E Super Saver Shipping
Jan Karon's Mitford Cookbook and Kitchen Reader
Recipes from Mitford Cooks, Favorite Tales from Mitford Books
by Jan Karon, Martha McIntosh
You Save: $11.08 (36%)
Eligible for F-R-E-E Super Saver Shipping
Betty Crocker's Picture Cookbook
The Original 1950 Classic (Betty Crocker) (Ring-bound)
You Save: $11.08 (36%)
Eligible for F-R-E-E Super Saver Shipping
The 1200-Calorie-a-Day Menu Cookbook
Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
by Nancy S. Hughes
You Save: $2.52 (23%)
Eligible for F-R-E-E Super Saver Shipping
*Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).
The information contained in issues and the website of A to Z Recipes is for use at your own discretion.
Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.
