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 Sunday edition of A to Z Recipes
Newsletter. You will be delighted with the selection of recipes today as your fellow readers outdid themselves in this one.
I did a bit of Christmas shopping yesterday with Angela, my 17 year-old. After checking with my oldest daughter (Joanna) for suggestions (and for her list of downright no-no's) we went about the business of selecting the final few gifts for my grands. What a crock! The stores were jammed full of grannies, willing to slam-dunk
each other for the last Elmo (or Barbie!). We gave up. Either I am not mean enough to shop or the new meaning of Christmas has escaped me. I did some shopping over the internet already and will go to Wal-Mart at 3 o'clock tomorrow morning to shop without risk of serious injury. Besides, the shelves should be re-stocked and my nerves calmed! As I said, the bulk of my list has been handled over the internet. It took me years to accept it, but internet shopping is the way to go, especially if you know what it is you want. I hate to shop, so I go in to a store knowing exactly what I want, I get it and leave. With the internet, I get the items I want or need, and look through what else there is available that appeals to me. I find I spend a lot less outside of the "real" stores. Everyone has their
own preferences but if you haven't done it, try shopping using the internet. It is the way to go. Of course, if you would like to help a2z out as you do, use the handy links found in issues. In either case, the internet is the best way for many of us to shop. No problem finding a parking space, either!
The current theme topic is "Meals From Your Pantry". I know we are all pretty busy right now with the holidays but don't let this one go without your recipes. We have all month long to think about it but, if you're like me, you'll forget! Visit the
Monthly Theme section to read more about it and the email link to be used for sending in your recipes. What a dismal January it will be if we don't have a theme recipe issue. Wa-ah!
It is certainly true... the holidays keep us busy, almost too busy. For those who work outside the home, it can be overwhelming. I've selected some great recipes for you today that may help in either your holiday meal planning or just getting a good meal on the table after working all day. Join me in thanking the following a2z'ers for their help in today's issue:
Fancy, Aurora, NB
Johnny, LA
Treva, Eastern TN
Ann, FL
Mary Jane, Stockton, CA
Angelique, TX
Robyn, Auckland, New Zealand
Brenda, AL
Jean, Syracuse, NY
Barbara, Chula Vista, CA
Carol, NY
Leasa, IA
Luanne, FL
Larry Holmes, Ontario, Canada
Pat, Minden, NV
Nancy, NM
We'll see you here again on Wednesday, 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.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Food For Thought
Just a thought... something to feed your brain. Shared in each issue by Fancy in Aurora, Nebraska.
A hint from Days of Olde: This old cooking tip makes a tasty dessert.
Many puddings that are commonly baked in a crust, such as coconut, potato, apple, and lemon, are equally as good and more wholesome, made by strewing grated bread crumbs over a buttered pie plate or pudding dish to the usual depth of crust; pour in the pudding filling, strew another layer of bread crumbs over the top, and bake.
Ramblings
A Christmas List for Santa
Shared by Johnny, LA
Snowflakes softly falling
Upon your window they play.
Your blankets snug around you,
Into sleep you drift away.
I bend to gently kiss you,
when I see that on the floor
there's a letter, neatly written
I wonder who it's for.
I quietly unfold it
making sure you're still asleep,
It's a Christmas list for Santa
one my heart will always keep.
It started just as always
with the toys seen on TV,
A new watch for your father
and a winter coat for me.
But as my eyes read on
I could see that deep inside
there were many things you wished for
that your loving heart would hide.
You asked if you friend Molly
could have another Dad;
It seems her father hits her
and it makes you very sad.
Then you asked dear Santa
if the neighbors down the street
Could find a job, that he might
have some food, and clothes,
and heat.
You saw a family on the news
whose house had blown away,
"Dear Santa, send them just one thing,
a place where they can stay."
"And Santa, those four cookies
that I left you for a treat,
Could you take them to the children
who have nothing else to eat."
"Do you know that little bear
I have the one I love so dear?"
"I'm leaving it for you
to take to Africa this year."
"And as you fly your reindeer
on this night of Jesus' birth,
Could your magic bring to everyone
goodwill and peace on earth."
"There's one last thing before you go,
so grateful I would be,
If you'd smile at Baby Jesus
in the manger by our tree."
I pulled the letter close to me
I felt it melt my heart.
Those tiny hands had written
what no other could impart.
"A little child shall lead them,"
was whispered in my ear,
As I watched you sleep on Christmas Eve,
while Santa Claus was here.
Since this is the time of the year many people have been hunting, thought this might come in handy.
Shared by Treva, Eastern TN
The care of any game begins with planning prior to the hunt. Game must be cooled as soon as possible to preserve its natural taste. Gamey flavor associated with venison in particular is associated with improper care after the kill as well as game being run for long periods.
Depending on the temperature, deer should be dressed, skinned, and cooled within an hour at 60 degrees or higher and within three hours at 30 degrees. Ideally, when a deer is shot, it should be hung by the back feet, skinned, gutted, and placed in a cooler or refrigerator between 32 and 40 degrees for 4 or 5 days before freezing or cooking. Skinning before gutting will prevent a lot of hair from getting stuck to the inside of the body. Avoid spraying cold water on the carcass before it cools down. Cold water will clot blood and prevent proper drainage from tissue. Aging causes a drying and firming up of muscle tissue. The outside sheath material will also dry, making it easier to remove. Since most of the trash and hair that accidentally get on the deer are on this sheath, it can also be removed
with the sheath. When weight or time till dressing are a factor, field dress as soon as possible.
Avoid using a saw when cutting up your deer. Bone dust is not only hard to wash off, but it will give the meat an odd flavor. Use a fillet knife to disjoint hams and shoulders. Experts also advise deboning venison before freezing since the bone, although uncut, can also flavor the adjacent meat. This also saves freezer space.
Use several layers of freezer paper (not plastic) for wrapping. Venison's low fat, high water content make it extremely susceptible to freezer burn. Date packages and use within 8 months of freezing.
Venison Sausage
Ingredients:
12 lbs. meat, 1/2 venison, 1/2 pork
1 tbsp. saltpeter (sodium nitrate)
1 1/2 tsp. garlic powder
1/4 cup salt
1 1/2 tbsp. black pepper
1/4 tsp. allspice
1 tbsp. crushed chili pepper (optional)
Directions:
Cut venison and pork into small chunks for the grinder. Add all seasonings; mix thoroughly; put through grinder using medium blade. Pack meat in sausage bags or casings and hang it for long smoking at a low temperature. If you wish, the meat may be stored in a freezer and used as you would good pork sausage. Smoking certainly adds much to the flavor and is well worth the effort.
Venison Stew
Ingredients:
3 lbs. boneless venison
2 large onions, chopped
Flour
2 large garlic cloves, finely chopped
Salt and pepper
3 tbsp. bacon fat
1/2 tsp. fresh tarragon, chopped (or 1/4 tsp. dried tarragon)
2 cups beef stock
Directions:
Cut meat into 1 1/4" cubes. Dust with flour, salt, and pepper. Brown meat on all sides in bacon fat over medium heat; add onions and remaining ingredients. Cover; simmer approximately 1 1/2 hrs. or until tender.
Country Style Venison Steak
Ingredients:
2 lbs. sliced meat
Flour for dredging meat
Salt and ground red & black pepper to taste
1 medium onion
Directions:
Coat meat with flour after it has been salted and peppered. (Red ground pepper should be used separately in pan.) Brown quickly in moderately hot cooking oil. Cook covered until meat is cooked thoroughly. You may add the onions (chopped) about half-way through the cooking cycle.
Remove meat from pan and make gravy by adding 1/4 cup of flour. Brown flour; add water and cook to desired consistency (amt. of water depends on desired thickness of gravy).
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
13th Maudie F. in Elwood, Indiana
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
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.
An Indian walks into a cafe with a shotgun in one hand pulling a male buffalo with the other.
He says to the waiter: "Want coffee."
The waiter says, "Sure, Chief. Coming right up."
He gets the Indian a tall mug of coffee.
The Indian drinks the coffee down in one gulp, turns and blasts the buffalo with the shotgun, causing parts of the animal to splatter everywhere and then just walks out.
The next morning the Indian returns. He has his shotgun in one hand, pulling another male buffalo with the other. He walks up to the counter and says to the waiter "Want coffee."
The waiter says "Whoa ! We're still cleaning up your mess from yesterday. What was all that about, anyway?"
The Indian smiles and proudly says ..
"Training for position in United States Congress: Come in, drink coffee, shoot the bull, leave mess for others to clean up, disappear for rest of day."
Kiddo Funnies
Shared by Mary Jane, Stockton, CA
-A new teacher was trying to make use of her psychology courses. She started her class by saying, "Everyone who thinks they're stupid, stand up!" After a few seconds, Little Davie stood up. The teacher said, "Do you think you're stupid, Little Davie?" "No, ma'am, but I hate to see you standing there all by yourself!"
-Little Davie watched, fascinated, as his mother smoothed cold cream on her face. "Why do you do that, mommy?" he asked. "To make myself beautiful," said his mother, who then began removing the cream with a tissue. "What's the matter?" asked Little Davie. "Giving up?"
-A Sunday School teacher of pre-schoolers was concerned that his students might be a little confused about Jesus Christ because of the Christmas season emphasis on His birth. He wanted to make sure they understood that the birth of Jesus occurred a long time ago, that He grew up, etc. So he asked his class, "Where is Jesus today?" Steven raised his hand and said, "He's in heaven." Mary was called on and answered, "He's in my heart." Little Davie waving his hand furiously, blurted out, "I know! I know! He's in our bathroom!" The teacher was completely at a loss for a few very long seconds. Finally, he gathered his wits and asked Little Davie how he knew this. Little Davie said, "Well... every morning, my father gets up, bangs on the bathroom door, and yells, "Jesus Christ, are you still in
there?!"
-The math teacher saw that little Davie wasn't paying attention in class. She called on him and said, "Davie! What are 2 and 4 and 28 and 44?" Little Davie quickly replied, "NBC, CBS, HBO and the Cartoon Network!"
-Little Davies's kindergarten class was on a field trip to their local police station where they saw pictures tacked to a bulletin board of the 10 most wanted criminals. One of the youngsters pointed to a picture and asked if it really was the photo of a wanted person. "Yes," said the policeman. "The detectives want very badly to capture him." Little Davie asked, "Why didn't you keep him when you took his picture?"
-Little Davie attended a horse auction with his father. He watched as his father moved from horse to horse, running his hands up and down the horse's legs, rump, and chest. After a few minutes, Davie asked, "Dad, why are you doing that?" His father replied, "Because when I'm buying horses, I have to make sure that they are healthy and in good shape before I buy." Davie, looking worried, said, "Dad, I think the UPS guy wants to buy Mom."
Computer Woes!
Shared by Angelique, TX
I try to learn your little quirks,
But at me you do smirk...
Freeze my screen, boot me off line,
Must you do that all the time!
You will never get the better of me,
I'll turn you off you will see...
When I turn on you better behave,
All my stuff you better save...
All my pictures, wavs, and faces,
And please don't take my favorite places!!!
Don't tell me I have a major crash,
Or your monitor I will smash.
Don't take away my Buddy List,
Give me my mail or I'm gonna be miffed...
Don't give me that line about being busy,
Or you will throw me into a tizzy!!!
All I want to do is surf the net,
You're not going to let me I'm willing to bet...
I have mail that I must send,
To all my wonderful Online Friends...
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!
IDAHO
IDAHO POTATO PANCAKES
~Submitted by Treva, Eastern TN
Yield: 36 pancakes
INGREDIENTS:
2 lb. Idaho® Potatoes, peeled
8 oz. Yellow onions
2 Large eggs, beaten
4 oz. Ham, diced
1/4 cup Green onions, diced
3 oz. Green bell pepper, diced
4 oz. Cheddar cheese, shredded
1/2 tsp. Salt
1/4 tsp. Pepper
Vegetable oil as needed
Sour cream as needed
DIRECTIONS:
Rinse potatoes under cold water. Coarsely grate potatoes and onion using grater or food processor. Place in towel; twist to squeeze out all water. Mix potato and yellow onion with eggs, ham, green onions, bell peppers and cheese. Season with salt and pepper. Heat griddle or non-stick pan with thin film of vegetable oil over medium heat. Drop approximately 2 Tbsp. potato pancake mixture onto griddle and flatten with spatula. Fry until golden, flip over and brown other side, about 4 minutes. Drain on towel; serve immediately with sour cream.
For convenience, frozen hash browns can be substituted for the fresh Idaho® Potatoes.
Recipe Favorites
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Heat oil in a large frying pan. Cook chicken, in batches, until browned all over. Transfer to a plate.
Saut? onion in same pan for 3 minutes, until tender. Stir through rice and cook for 1 minute. Return chicken to pan.
Meanwhile, combine water and stock in a medium saucepan. Bring to boil.
Add hot stock mixture to rice, 1 cup at a time, stirring, until all liquid has been absorbed and rice is tender. Stir through parmesan and season to taste.
GARLIC MUSHROOMS: Melt butter in a medium frying pan over a medium heat. Saut? mushrooms for 4-5 minutes or until golden. Stir in parsley and garlic.
Serve risotto topped with mushrooms.
CREAMY MACARONI SALAD
~Submitted by Brenda, AL
Found this in one of my magazines.
16 oz pkg elbow macaroni
1 Tablespoon salt
2 cups frozen peas
2 small green or red peppers, diced
32 oz cottage cheese
1 cup low fat milk
2 teaspoons black pepper
1/2 cup shredded carrots
Cook macaroni following instructions on box. Drain.
While macaroni is cooking put peas in bowl and cover with boiling water and let stand 5 minutes. Drain.
In large bowl, mix all ingredients; blend well. Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 300 F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside.
In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Do not over mix.
Drop by rounded teaspoons onto un greased baking sheets, 1" apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.
AUTUMN MIXED BEAN SOUP WITH SAUSAGE
~Submitted by Johnny, LA
Serve this flavorful bean soup with hot baked cornbread for a hearty family meal.
INGREDIENTS:
1 tablespoon olive oil
1 tablespoon butter
1 medium sweet or yellow onion, diced
2 cloves garlic, minced
2 small carrots, diced
1 red or yellow bell pepper, diced
2 ribs celery, diced
4 links chicken apple sausage or other flavorful sausage
1/2 cup baby lima beans
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/2 teaspoon dried leaf basil
4 cups chicken broth
1 can (15 ounces) Great Northern beans, drained and rinsed
1 can (15 ounces) navy beans, drained and rinsed
1 can (15 ounces) small red beans, drained and rinsed
1 tablespoon fresh chopped parsley
PREPARATION:
Heat the olive oil and butter in a large saucepan or Dutch oven over medium-low heat. Saut? the onion and garlic for 3 minutes, or until just tender. Add carrots, bell pepper, celery, and sausage; cook for 2 more minutes.
If sausage is fatty, drain off excess fat. Add lima beans, salt, pepper, basil, and chicken broth. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer for 30 minutes. Add drained and rinsed beans; simmer uncovered for 10 minutes longer. Stir in parsley and spoon into serving dishes. Serve with cornbread or crusty yeast bread or rolls.
Serves 8.
MOM'S RED CABBAGE
~Submitted by Angelique, TX
10 slices bacon, diced
1 medium onion, diced
1 medium head red cabbage, shredded
1 bay leaf
1/2 cup sugar
1/3 cup vinegar
1 t. chicken bouillon
1 cup applesauce
1 cup jellied cranberry sauce
2 apples, peeled and sliced
Saut? bacon and onion together in a large skillet. When translucent, add cabbage, bay leaf, sugar, vinegar and chicken bouillon. Cook 20 minutes. Add applesauce and cranberry sauce. Mix well and simmer 5 minutes. Add apples, mix and serve.
Ingredients:
1/2 cup cornmeal
1/2 cup water
1 lb. ground venison
1 tbsp. fat
1 medium can whole kernel corn
1 small chopped onion
1 tsp. salt
2 eggs
Directions:
Mix cornmeal and water in bowl. Brown venison in fat; add corn and onion; cook additional 10 minutes. Add salt, egg, and cornmeal mixture. Stir well and cook 15 minutes. Place in greased loaf pan and bake 35-40 minutes at 350 degrees.
Microwave the cream cheese on low for about 4 minutes until creamy. Add powdered sugar a little at a time, stirring well. Melt the chocolate chips on low for about 4 minutes, until melted. Add melted chocolate chips to cream cheese and sugar. May add nuts - 1/2 cup or more - if you want them, mix well. Put in a buttered pan. Refrigerate for 1 hour.
FLOURLESS CHOCOLATE CAKE WITH ORANGE LIQUEUR
~Submitted by Barbara, Chula Vista, CA
14 ounces bittersweet baking chocolate, finely chopped
3/4 cup plus 2 tablespoons (1 3/4 sticks) butter
1 1/4 cup granulated sugar
10 large eggs, separated
2 tablespoons orange flavored liqueur
1 tablespoon vanilla extract
Confectioners' sugar
Put chocolate and butter in top of double boiler. Cook and stir over simmering water until melted. Stir in 3/4 cup of the sugar. Continue stirring until sugar is almost dissolved.
Beat egg yolks in large mixer bowl until light. Beat in a little of the warm chocolate until well combined. Continue adding chocolate until fully
combined. Return chocolate mixture to top of double boiler, cook, stirring until slightly thickened. Do not boil. Remove from heat.
Heat over to 250 F. degrees. Butter and flour 12 inch springform pan. Line side of pan with a strip of buttered wax paper.
Beat egg whites in large mixer bowl until foamy. Beat in remaining 1/2 cup sugar, 1 tablespoon at a time, until mixture holds stiff peaks.
Stir liqueur and vanilla into chocolate mixture, mixing well. With a rubber spatula, scrape chocolate mixture over egg whites. Fold together gently but thoroughly.
Spoon better into prepared pan. Bake until set and top is crusty, about 1 1/2 hours. Cool on wire rack to room temperature. Refrigerate until cold.
Loosen edge of cake from sides of pan. Remove sides of pan. Put cake onto platter. Sprinkle heavily with confectioners' sugar. Top will be brittle.
BENNIGAN'S BROCCOLI BITES
~Submitted by Angelique, TX
Serves: 4
Ready In: 1-2 hrs
Ingredients:
3 eggs
6 ounces shredded Monterey Jack cheese
6 ounces shredded Colby cheese
1 (16 oz.) box frozen chopped broccoli, thawed, drained well
2 1/2 ounces bacon bits
1/2 ounce diced yellow onion
1 ounce all-purpose flour
Italian bread crumbs, as needed
Oil, for frying
Directions:
Drain thawed broccoli thoroughly.
Beat eggs in a mixing bowl with a whisk.
Place all the ingredients into a plastic container, except for the bread crumbs. Stir together until thoroughly combined. Refrigerate mixture for about 1 hour. This will help bind the mix.
Heat about 4 cups oil in a fryer or deep pan for frying at 350F.
Set up a shallow dish with bread crumbs.
Scoop about 1/2 ounce portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well with the crumbs.
Place broccoli bites into the oil. Make sure they do not stick together. Fry for about one minute, then remove and place onto a dish lined with paper towels to absorb the oil.
Serve with Honey Mustard Dressing
Honey Mustard Dressing
3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon lemon juice (I use slightly more)
In a mixing bowl, combine sour cream, mayonnaise and mustard.
Blend thoroughly using a whisk.
Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.
BUTTERMILK PIE
~Submitted by Treva, Eastern TN
9" unbaked pie shell
1 & 1/2 cups sugar
3 Tbsp. flour
2 eggs, well beaten
1/2 cup butter, melted
1 cup buttermilk
1 tsp. lemon extract
2 tsp. vanilla
Combine sugar and flour; stir in eggs. Add melted butter and buttermilk, mix well. Stir in vanilla and lemon extract. Pour into chilled pie shell and bake at 425 for 10 minutes. Reduce heat to 350 and bake 35 more minutes.
APRICOT BREAD PUDDING
~Submitted by Carol, NY
8 slices white bread, slightly stale
1/2 c. butter , melted
1/3 c. sugar
1/2 c. chopped dried apricots, not too fine
3 eggs, beaten
2 1/2 c. half and half
Generously butter a 2 qt casserole. Remove the crusts from the bread and cut each slice into 4 triangles. Put in a large bowl. Melt the butter in a small microwave-safe bowl and pour over the bread triangles, tossing lightly with a spoon until they are coated with butter. Arrange 10 of the triangles in the bottom of the casserole. Sprinkle with 1/3 of the sugar, and half of the chopped apricots. Put down 11 more bread triangles. Sprinkle with half the remaining sugar and the rest of the apricots. Arrange the remaining 11 bread triangles. Scrape the bowl to get all the remaining butter and put that on top. Sprinkle with the last of the sugar and set aside.
Whip the eggs with a whisk. Add the half and half and whisk thoroughly. Pour this over the top of the casserole and let stand at room temperature for 30 minutes. Heat oven to 350° with a rack in the middle. Bake the pudding for 45 to 55 minutes, until the pudding is set and the top is golden brown.
Let cool five minutes or so and serve with whipped cream or vanilla ice cream. You can substitute any dried fruit for the apricots.
Put the "skinny" on this recipe by substituting Splenda for the sugar and whole milk or fat-free half and half, for the half and half.
LOADED BAKED POTATO SOUP
~Submitted by Brenda, AL
I love this soup and so easy to make.
2 medium baking potatoes, skin on
14 1/2 ounce can chicken broth
1 cup milk
3 slices cooked bacon, crumbled
3/4 cup shredded cheddar cheese
2 Tablespoons sliced green onion
1/4 cup sour cream
Pierce potatoes and microwave on HIGH 5 minutes turning half way through. Cut potato into chunks. Combine potatoes, broth and milk in large microwavable bowl. Microwave on HIGH 6 minutes stirring half way through.
Slightly mash potatoes with potato masher. Leave chunky.
Reserve 2 Tablespoons bacon, 1 Tablespoon onions for topping set aside.
Add remaining bacon and onion and cheese to pot. Heat until hot.
To serve put in bowls and top with onions and sour cream.
Makes 4 1-cup servings
RAISIN RICE PUDDING
~Submitted by Angelique, TX
3cups milk
1/2 cup raw rice
1/2 t. salt
2/3 cup sugar
Raisins
1 1/2 t. vanilla
Cinnamon
Place milk, rice, salt, sugar, vanilla and desired amount of raisins in a buttered 1 1/2 quart casserole, sprinkle cinnamon on top. Bake uncovered at 350 for 2 hours. Serve hot or cold.
ITALIAN PUMPKIN SOUP
Zuppa di Zucca
~Submitted by Treva, Eastern TN
Serves 6
1 can (15 oz.) of pumpkin puree
2 cans vegetable broth (14.5 oz. each)
3/4 cup heavy cream
1 tsp. allspice
1/4 tsp. ground cinnamon
1/2 cup diced onion
1/4 cup diced celery
1 tsp sugar
3 Tbs. olive oil
Salt and pepper to taste
Heat the olive oil in a large saut? pan and add the onion and celery. Cook until the onions and celery soften and are translucent. Add the pumpkin and vegetable broth and bring to a boil. Reduce heat to a simmer and add the spices, sugar, salt and pepper and continue to simmer uncovered for about 20 minutes.
Stir occasionally since the pumpkin tends to settle and can stick to the bottom of the pan and burn. Add the heavy cream, bring back to a boil, adjust seasoning, then reduce heat and simmer 5 more minutes.
Serve with a sprinkle of chopped chives, a dollop of whipped cream or sour cream on top.
GOAT CHEESE SALAD
~Submitted by Leasa, IA
1/2 C olive oil
1/3 C lemon juice
1 T green onions, chopped
1 t Dijon mustard
8 oz crumbled goat cheese
6 C mixed greens
1/2 C black olives
1/4 C sunflower seeds
1/3 C grated parmesan cheese
Combine first 4 ingredients in a jar, cover and shake well. Combine goat cheese, mixed greens and olives, toss. Just before serving, pour dressing over salad and top with sunflower seeds and parmesan cheese.
RASPBERRY FUDGE BALLS
~Submitted by Luanne, FL
Time to start thinking about those Christmas candies!
1 8-oz pkg cream cheese, softened
1 6-oz pkg chocolate chips, melted
3/4 cup vanilla wafer crumbs
1/4 cup raspberry preserves
One or more of the following: finely chopped almonds, cocoa, powdered sugar
Combine cream cheese & chocolate chips until blended.
Stir in wafer crumbs and preserves.
Chill several hours or overnight.
Shape into 1-inch balls. Roll in almonds, cocoa or powdered sugar.
4 T. oil, divided
4 cups chopped onions, about 1 1/2 lbs.
2 lbs. lean pork shoulder, diced
1 lb. ground beef
4 garlic cloves, chopped
1/4 cup chili powder
1 T. cumin
2 cans tomatoes, coarsely chopped (16 oz. each)
1 & 3/4 cup beef broth
1 can beer (12 oz)
1 can chopped green chilies (4 oz)
2 T. dried parsley
2 t. oregano
1 t. salt
2 cans kidney beans, drained (16 oz each)
Avocado, limes, shredded cheese, green onions sour cream for garnish
In large kettle, heat 3 T. oil. Add onions. Saut? until golden brown. Remove onions. Set aside. In same pot, heat remaining tablespoon oil. Add meats and brown. Add garlic, chili powder and cumin. Cook, stirring frequently, about 2 minutes. Add tomatoes, beef broth, beer, green chilies, parsley, oregano and salt. Return onions to kettle. Bring mixture to boil over high heat. Reduce heat. Simmer covered 3 hours. Stir occasionally. Add beans and cook another 10 to 14 minutes. Taste for seasoning. Top with choice of garnish.
Makes 14 cups
Source: My Old Recipes
RED VELVET CAKE WITH CREAM CHEESE ICING
~Submitted by Treva, Eastern TN
1/2 cup shortening
1 & 1/2 cups sugar
2 large eggs
2 (1-ounce) bottles red food coloring
1 teaspoon vanilla extract
2 & 1/2 cups sifted cake flour
1/2 teaspoon salt
2 teaspoons cocoa
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon baking soda
Cream Cheese Icing – see below
Garnish: chopped pecans, slightly toasted
Preheat oven to 350 degrees F. Grease and flour 3 8-inch cake pans.
Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in food coloring and vanilla, blending well. Combine flour, salt, and cocoa; set aside. Combine buttermilk, vinegar, and soda in a 4-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to shortening mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium speed 2 minutes; pour batter into prepared pans.
Bake at 350° for 25 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Using a mixer, blend all of the ingredients together until smooth and creamy.
Spread Cream Cheese Frosting between layers and on top of cake. Garnish with chopped pecans.
TARRAGON PORK WITH VEGETABLES
~Submitted by Larry Holmes, Ontario, Canada
2 tablespoons butter
2 pounds boned and rolled shoulder of pork
2 onions chopped
1 leek, chopped
3 cups chicken stock
3 tablespoons lemon juice
1 tablespoon cracked black pepper
2 dried bay leaves
1 turnip, chopped
12 baby potatoes, washed and drained
2 carrots, chopped
2 sticks celery, chopped
1 tablespoons redcurrant jelly
2 tablespoons chopped fresh tarragon
Heat butter in large saucepan. Add pork and cook over high heat until browned on all sides. Add onions and leek to pan with meat and cook over low heat for 5 minutes or until onion softens.
Add stock, lemon juice, pepper and bay leaves; bring to boil. Reduce heat and simmer, covered, for 30 minutes, turning meat occasionally. Add turnips, potatoes, carrots and celery and simmer, covered, for 15 minutes longer or until vegetables are firm but tender and meat is cooked through.
Remove meat and vegetable from pan. Set aside and keep warm. Bring pan juices to the boil and boil, uncovered, for 2 minutes. Stir in redcurrant jelly and tarragon and simmer for 5 minutes. To serve, slice pork, accompany with vegetables and spoon over sauce.
Serves 6.
PEANUT BUTTER FUN FILLED COOKIES
~Submitted by Pat, Minden, NV
I have not tried this one but I sure will soon!
1/2 cup (1stick) butter or margarine, softened
3/4 cup sugar
1/3 cup REESE'S Creamy or Crunchy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
14 teaspoon salt
1-1/3 cups (8-oz.pkg.) REESE'S Milk Chocolate Baking Pieces Filled with Peanut Butter Creme.
Heat oven to 350 degrees. Beat butter, sugar and peanut butter in large bowl until creamy. Add egg and vanilla beat well. Stir together flour, baking soda and salt, add to butter mixture, blending well. Stir in baking pieces. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 12 t0 14 minutes or until light golden brown around the edges. Cool 1 minute, remove from cookie sheet to wire rack. Cool completely.
1/8 teaspoon butter-flavored granules
1/8 teaspoon ground white pepper
1/8 teaspoon ground oregano
1/8 teaspoon ground thyme
1/8 teaspoon paprika
Dash ground red pepper
1 tablespoon reduced-calorie margarine
Two 6 ounces catfish fillets
1 cup finely chopped mushrooms
1/4 cup finely chopped green onions
2 tablespoons dry white wine
1/2 cup beef stock or water
In small bowl, combine first 6 ingredients and mix together well. Sprinkle the seasoning mixture on both sides of the fish and set aside. In a large skillet over high heat, melt the margarine until bubbly. Add the fish and saute for 5 mins, or until is
lightly browned, turning often. Add the mushrooms and green onions and cook for another
min. Add wine and cook for 5 mins, or until the fish flakes easily with a fork and he mushrooms are tender, shaking the skillet often. Add the stock and cook for 3 mins. When the liquid is reduced by half, remove fillets using a spatula and place them on warm serving
plates. Over high heat continue reducing the sauce for 3 mins, or until it reaches a thick, rich consistency. Remove from the heat and spoon some sauce over each fillet.
SEAFOOD SOUP
(Caldo de Mariscos)
~Submitted by Jean, Syracuse, NY
A specialty of the Veracruz coast, this soup is similar to bouillabaisse. Seafood soup--in one variation or another, depending on the catch of the day--is found across Mexico, where it is commonly sold in markets as a hangover remedy. We used green-lipped mussels, but blue mussels will give you the same result.
3 poblano chiles
1 1/2 teaspoons aniseed
1 1/2 teaspoons cumin seeds
2 tablespoons vegetable oil
1 1/2 cups finely chopped onion
4 garlic cloves, minced
2 tablespoons sugar
1/2 teaspoon salt
4 (8-ounce) bottles clam juice
2 jalapeno peppers, seeded and finely chopped
1 (28-ounce) can fire-roasted crushed tomatoes, undrained (such as Muir Glen)
1/4 cup fresh lime juice
2 (6-ounce) tilapia fillets, cut into 2-inch pieces
1 pound medium shrimp, peeled and deveined
1 pound mussels, scrubbed and debearded
3/4 cup minced fresh cilantro
8 lime slices
Preheat broiler.
Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag, and seal. Let stand 15 minutes. Peel chiles; discard skins. Finely chop chiles.
Cook aniseed and cumin seeds in a saucepan over medium heat 1 minute or until toasted and fragrant. Place in a spice or coffee grinder, and process until finely ground.
Heat vegetable oil in a large Dutch oven over medium heat. Add chopped onion and minced garlic; cook 15 minutes or until onion is browned, stirring occasionally. Add the toasted ground spices; cook 1 minute. Add sugar, salt, clam juice, chopped jalape?o peppers, and fire-roasted crushed tomatoes; bring to a simmer. Cook 10 minutes, stirring occasionally. Add chopped poblano chiles, lime juice, tilapia, shrimp, and mussels; bring to a simmer. Cook 5 minutes or until shrimp are done and mussels open; discard any unopened shells. Stir in minced fresh cilantro, and serve with lime slices.
Yield: 8 servings (serving size: 1 3/4 cups)
CALORIES 253 (24% from fat); FAT 6.8g (satfat 1.1g, monofat 1.4g, polyfat 3g); PROTEIN 29.5g; CARBOHYDRATE 19.8g; FIBER 3.4g; CHOLESTEROL 126mg; IRON 6.1mg; SODIUM 806mg; CALCIUM 124mg;
Ingredients:
2 (8-ounce) packages Philadelphia fat-free cream cheese
1/4 cup reduced fat peanut butter
1 (4-serving) package JELL-O sugar free instant vanilla pudding
2/3 cup nonfat dry milk powder
1 cup water
3/4 cup Cool Whip Lite
1 (6-ounce) Keebler graham cracker pie crust
1/2 cup grape spreadable fruit spread
2 tablespoon dry roasted peanuts
Directions:
In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Spread mixture evenly into piecrust. Refrigerate while preparing topping.
In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
Evenly spread topping mixture over filling mixture. Sprinkle peanuts evenly over top.
2/3 cup unbleached flour
3 tablespoons 1-minute quick oats
1 tablespoon regular wheat germ
1/4 teaspoon baking powder
3 tablespoons cold, sweet, soft corn oil margarine
3 tablespoons ice water
1 ounce semisweet chocolate
1/2 cup evaporated skim milk
1 1/2 tablespoons cocoa powder
1 teaspoon vanilla extract
2 teaspoons unflavored powdered gelatin
1 egg yolk
2 egg whites
1/4 cup unsweetened apple juice
1 tablespoon plus 2 teaspoons granulated fructose (available in health food stores)
TO PREPARE THE CRUST:
Preheat oven to 450°F. Measure flour into work bowl of food processor that has been fitted with steel blade.
Add oats, wheat germ, and baking powder. Process for 15 seconds. Remove cover. Drop margarine in 3 separate spots over dry mixture. Cover and process until mixture is crumbly (about 6 seconds). With machine running, pour water through feed tube. Process until a mass forms (about 10 seconds).
Place dough on large sheet of waxed paper. Knead briefly into a ball. Press into a 9-inch circle. Cover with another sheet of waxed paper. Place on a flat plate and chill for 30 minutes. Between the two sheets of waxed paper, gently roll dough into an 11-inch circle (pastry will be very thin). Change sheets of waxed paper if they tear. Carefully peel off top sheet. Lift up bottom sheet with dough, invert, and ease into a 9-inch pie pan. Gently pull off paper.
Bake shell until bottom is lightly browned (10 to 12 minutes). Place in freezer so it will be cold when filling is added.
FOR THE FILLING:
Place 1 inch of water in a medium-size saucepan and bring to a simmer. Chop chocolate and place in a small metal or glass bowl. Set bowl in saucepan and stir constantly with a rubber spatula until chocolate is melted. Remove bowl from heat and set aside. Keep water at a simmer.
In a large metal bowl, whisk together milk, cocoa, and vanilla. Separate 2 tablespoons of this mixture into a small mixing bowl, and put the remaining mixture in the freezer. Add 2 teaspoons of water to the bowl containing the 2 tablespoons of mixture. Sprinkle with the gelatin and set aside.
Place the egg yolk and whites into separate medium-size mixing bowls. Into the yolk, whisk apple juice and 2 teaspoons fructose. Set the bowl in saucepan and whisk vigorously until the yolks are foamy and hot to the touch. Remove bowl from heat. Beat mixture with an electric mixer on high until peaks begin to form (about 4 to 5 minutes). Set aside.
Into the egg whites, whisk the remaining 1 tablespoon fructose. Place bowl on top of simmering saucepan (if water has evaporated, add more). Whisk until whites are hot to the touch. Remove bowl from heat and beat whites with an electric mixer on medium-high until almost stiff (about 1 minute). Set aside. Remove chocolate milk mixture from freezer and beat with an electric mixer on medium-high until foamy (about 2 minutes). Gently fold the chocolate/gelatin mixture into the whipped yolks, then add to the chocolate milk bowl. Whisk the whipped whites briefly to smooth them, and add to the mixture. Quickly fold all ingredients together and pour the mixture into the prepared pie shell. Place in the freezer for 20 to 30 minutes. Transfer pie to refrigerator until completely set.
Now for a delicious side dish with the flavors of India. Basmati-rice pilaf studded with peas and carrots is ideal on the side with this mild curried soup. Have chutney, yogurt and warm pita bread as additional accompaniments. Slice fresh bananas atop papaya or mango sorbet for a refreshing dessert.
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 cup coarsely chopped onion
2 1/2 teaspoons curry powder
1/2 pound small red-skinned potatoes, cut into 1/2-inch cubes
1 14 1/2-ounce can vegetable broth
1/2 cup canned unsweetened coconut milk
1 cup (packed) baby spinach leaves (about 1 1/2 ounces)
Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
Heat oil in heavy medium saucepan over medium-high heat. Add onion and saut? until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.
Makes 2 servings; can be doubled.
Bon App?tit
APPLE TART WITH HONEY CREAM AND BUTTERSCOTCH SAUCE
~Submitted by Treva, Eastern TN
Serves 2
For the filling:
knob of butter
sprig fresh rosemary
1 tbsp caster (refined granulated) sugar
1 apple peeled, cored and finely sliced
ready-made puff pastry, cut into a 20cm (8in) circle
honey, to drizzle
For the sauce:
30g (1oz) caster (refined granulated) sugar
30g (1oz) butter
110ml (4fl oz) double (heavy) cream
Method:
1. Preheat the oven to 220°C/425°F/Gas 7.
2. Heat the butter, sugar and rosemary in a saucepan until the sugar has melted and it is a golden brown colour. Add the apple slices, stir well and cook for five minutes, or until the apple is softened.
3. Remove the apple mixture from the heat and mash to a puree.
4. Line a baking sheet with parchment paper and lay out the puff pastry. Spread the pastry with the mashed apple mixture. Drizzle with honey and place in the oven to bake for 8-10 minutes, or until risen and golden.
5. For the sauce, melt the sugar and butter together in a clean saucepan. Once melted, turn up the heat and add the cream. Bring to the boil and cook until thickened.
6. To serve, pour the sauce over the tart.
Publisher's Choice
PECAN COOKIE BALLS
These buttery melt-in-your mouth cookies will be a holiday hit. They make a great gift idea or cookie exchange addition.
From Maggie: Growing up, these were my very favorite cookie. Mom calls them "Sand Tarts". A rose, by any other name...
Prep Time: 10 minutes
Cook Time: 15 minutes per batch
Makes 4 dozen or 24 (2 cookie) servings.
Ingredients:
1 cup (2 sticks) butter or margarine, softened
2 1/2 cups confectioners' sugar, divided
2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Ground Nutmeg
1/8 teaspoon salt
2 cups flour
2 cups finely chopped pecans
Directions:
1. Preheat oven to 350°F. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
2. Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
3. Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.
Nutrition Information per 1 serving (2 cookies)
Calories: 214; Sodium: 95 mg; Fat: 15 g; Carbohydrates: 20 g; Cholesterol: 22 mg Fiber: 1 g; Protein: 2 g
This came from my friend and co-worker Bridget, in Lake Jackson, TX. We participated in a recipe swap recently and she shared this recipe with me. What better way to show how much I enjoy it than to share it with all of you here?
1 stick butter
1 (8 oz) pkg sliced mushrooms
3 green onions, sliced
1/3 cup all purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
1 (14.5 oz) can chicken broth
1 cup heavy whipping cream
2 cups chopped cooked chicken
1 (2 oz) jar diced pimentos-drained
Hot cooked rice
In a large saucepan, melt butter over medium heat. Add mushrooms and green onion, and cook 5 minutes, stirring constantly, 2 minutes. Gradually stir in the chicken broth and cream, stirring constantly, and cook 5 minutes, or until slightly thickened. Add chicken and pimento, and cook 5 to 8 minutes, or until thickened and bubbly. Serve over hot cooked rice.
This recipe calls for rice but I like it better over cooked egg noodles. It's also delicious in a puff pastry shell.
CRAB STUFFED MUSHROOM CAPS
This recipe is a great "cheat" as it calls for frozen or canned crab meat. My daughters love this for at least 2 reasons: #1 it is delicious; #2 my son doesn't like mushrooms so it leaves more for them!
24 lg. mushroom caps, cleaned
1/3 c. butter, melted
1 (6 oz.) pkg. frozen snow crabmeat, thawed or 1 can snow crabmeat
3 tbsp. mayonnaise (I use a bit more as I omit the horseradish)
2 tbsp. minced green onions
1 tbsp. horseradish (I omit this but add a dash of cayenne pepper instead)
1/4 c. dry bread crumbs (I use Italian seasoned crumbs)
1 tbsp. minced parsley
1/4 c. grated Parmesan cheese
Preheat oven to 375 degrees. Adjust rack to upper third. Brush mushrooms with melted butter. Place on ungreased baking sheet. Drain crabmeat, discard liquid and set meat aside.
In a medium bowl, stir together mayonnaise and horseradish. Add bread crumbs, cheese, green onion and parsley. Stir until well mixed. Add crabmeat and toss with a fork. Mound 1 level tablespoon of the mixture into each mushroom. Bake for 5 minutes or until warm, then broil 4 inches from heat for about 1 minute or until light golden brown. Serve immediately.
ANGEL CHICKEN PASTA
"Baked chicken breasts in a delectably rich sauce made of butter, dry Italian salad dressing mix, wine, golden mushroom soup and cream cheese with chives. Serve over angel hair pasta for a dish that is fit for your most elegant dinner parties."
Ingredients:
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Adams Reserve Vanilla Bean, .21-Ounce Jars (Pack of 3)
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.
