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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Perhaps you noticed there was no issue posted last Wednesday. I have not been feeling well and decided to rest and get myself back on course. I am not totally there but am at least seeing the light at the end of the tunnel, so to speak.
There is so much more to A to Z Recipes besides the newsletter and web site. The
A to Z Recipes QT Discussion Forum is another aspect, and a dimension that goes beyond recipe collecting. Friendships have been forged in the
QT that transcend the normal boundaries of internet relationships. We truly get to know one another there, we chat on the phone, send cards, packages, share family photos in emails, etc. Some of us have met, face to face, and are now as close as biological family, in that a bond is formed that can never be broken. As a result of a simple newsletter, there are scores of people who now call each other "friend", "sis" or "brother". We are a family. You'll never know unless you visit, and your visit is anonymous because we won't know you are there unless you decide to post a message. Come see what you are missing!
It is with great sadness that I announce the passing of an A to Z family member,
Fancy in Aurora, Nebraska. She departed this world on Wednesday, December 27th, after a brief illness. Fancy was a loving and compassionate person. Her internet handle was "Snowarbler" which was more
perfect a name than many folks realized. She became "family" to so many of us, and we grieve her passing. Knowing she has arrived at the destination befitting of her hard-earned
wings makes this easier for us all. I have felt her warmth every day since we met, and know she is
speaking to God, face to face, on our family's behalf. Fancy signed every email
"there are other worlds to sing in". In closing I say "Sing, Fancy, sing!"
Today is the final day to send in your submissions for the current Monthly Theme topic of
Meals From Your Pantry which will be posted next Sunday, January 7. Please visit the
Monthly Theme section for the correct email address to use, as well as all the particulars to ensure your submission is acceptable for posting. I almost forgot but - the newest theme topic is announced in the Monthly Theme section of this issue. Read all about it.
I hope you enjoy a safe New Year celebration. Please! If you drink, don't drive. We have a few recipes to help in planning the food for your festivities, as well as some other goodies to make you laugh and think. Here are the a2z family members who shared in the work:
Treva, Eastern TN
Patti G., Hammond, LA
Shirley, WA State
Jim, WA State
Lin W., Deep East TX
Johnny, LA
Angelique, TX
Jean, Syracuse, NY
Brenda, AL
Larry Holmes, Ontario, Canada
Luanne, FL
Robyn, Auckland, New Zealand
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
"There are other worlds to sing in."
Fancy
1937 - 2006
Ramblings
A Guide To A Happier Life
Shared by Treva, Eastern TN
No one will ever get out of this world alive. Resolve therefore in the year to come to maintain a sense of values.
Take care of yourself. Good health is everyone's major source of wealth. Without it happiness is almost impossible.
Resolve to be cheerful and helpful. People will repay you in kind. Avoid angry, abrasive persons. They are generally humourless.
Resolve to listen more and to talk less. No one ever learns anything by talking. Be chary of giving advice. Wise men don't need it, and fools won't heed it.
Resolve to be tender with the young, compassionate with the aged, sympathetic with the striving, and tolerant of the weak and the wrong. Sometime in life you will have been all of these.
Do not equate money with success. There are many successful moneymakers who are miserable failures as human beings. What counts most about success is how a man achieves it. Resolve to love next year someone you didn't love this year.
I know the holiday season is almost over, but I was reading the suggestions for stress-free holidays and they are good. I have been practicing another one the past couple of yeas and I have really enjoyed the experience. It would be more difficult, I guess if you have to buy toys for children. But here is my suggestion. From Thanksgiving until after New Years, I make every effort to avoid the mall or large retail stores. So in addition to maybe shopping online, I have made a commitment to help the small business in our area so that they may continue to exist and not let the large retailers run them out of town. I have met some wonderful store owners and picked up some interesting and neat gifts for family and friends. They are usually very helpful and the stores are generally uncrowded. For
instance there are a lovely wine store, book store, antique store, and home treasure store all in our small town. This would include artisans and craftsmen as well. I have begun to enjoy Christmas shopping again by thinking outside the box for ideas instead of always just heading for the nearest mall or large chain store. I have really enjoyed the holiday shopping experience and it seems folks have enjoyed the novel gifts I have found for them.
Also, maybe one last tidbit, lower the expectations for perfection and turn to each other to find enjoyment because life is short and fifty years from now, no one will remember if everything was perfect, but they will remember spending time together - that is what creates treasured memories.
HERMAN STARTER AND RECIPES
Shared by Shirley, WA State
Herman Starter
1 pkg dry yeast
? c. warm water
2 c. all-purpose flour
1 tsp. salt
3 tbl. Sugar
Herman Food as follows:
Dissolve the yeast in ? c. warm water; let stand 5 minutes. Combine next 4 ingredients in a medium sized NON METAL bowl. Add the yeast mixture, and mix well. Cover loosely with a clean dish cloth or cheese cloth and let set in warm place [80 to 85°] for 72 hours, stirring 2 to 3 times a day with a wooden spoon. Place in
refrigerator and stir daily. Use with in 11 days.
To use , remove sourdough starter from refrigerator and let stand at room temperature for at least 1 hour. Stir well, and measure amount of starter needed for recipe. Replenish remaining start with Herman Food, and use within 2 to 14 days, stirring daily. When sourdough starter is used again, repeat above procedure for using and feeding : Yield is about 2 cups. Split and start 2 if more starter is needed for a big family or friends.
Herman’s Food:
? c. sugar
1 c. flour
1 c. milk
Stir all ingredients into remaining sourdough starter and refrigerate.
Note: Herman may be frozen but before reusing it , let thaw at room temp. until mixture is bubbly again. Will take about 5 hours.
Herman’s Friendship Bread
1 ? c. Herman Starter
2/3 c. canola oil
3 large eggs
1 c. sugar
2 c. flour
2 tsp. baking powder
? tsp. baking soda
? tsp. salt
2 tsp. vanilla extract
1 ? tsp. cinnamon
1 c. dried fruit such as raisins, dates or apricots
1 c. walnuts or pecans
Beat together starter, oil and eggs. Combine sugar, flour, baking powder, baking soda and salt. Stir with a whish to combine and then stir into the egg mixture with the whisk. Stir in Herman starter, vanilla and cinnamon. Fold in nuts and fruit. Pour into 2 well – greased 9x5 inch loaf pans. Bake 350 for 40-45 min. Keep one and give one to friend with directions on feeding and care of Herman. Present the starter, cake and directions to them to enjoy too.
Herman Cinnamon Pan Buns
1 ? c. Herman
3 c. self rising flour
4 Tbl. Canola oil
? c. warm water
1 egg
syrup for buns
Mix all together and knead dough well, adding enough flour to keep from sticking. Roll on floured board to ? in. thickness in a rectangular shape. Spread with ? c. melted butter and sprinkle with 2 tsp. cinnamon and ? c. sugar. Roll up like a jelly roll, cut into buns with a thread at 1 inch slices.
For Syrup, melt in sauce pan:
1 c. brown sugar
3 Tbl. Water
? butter
Line a 9x13 baking pan with parchment paper. Pour syrup into lined pan, adding nuts if you like, and place each sliced bun on top of the syrup. Let rise till double in size. {set in warm place to do this} Bake in preheated oven 375° for 20 minutes. When baked turn the bun upside down immediately on a platter to coat the top side with syrup. Enjoy.
Herman Pancakes with Sauce
1 c. starter
1 tsp. baking powder
1 c. flour
1/3 c. canola oil
? tsp. baking soda
2 large eggs
? tsp. salt
? c. whole milk
2 Tbl. Sugar
Combine all ingredients and cook on hot greased griddle or pan.
Sauce:
? c. brown sugar, packed
1 Tbl. Cornstarch
spk. Salt
1 c. boiling water
1 tsp. vanilla extract
2 tbl. Butter
Mix the cornstarch, sugar, and salt together real well.
Pour in boiling water. Stir with a whisk so it does lump.
Boil till it is thicken and clear. Add butter and vanilla.
Serve hot.
Herman Coffee Clatch Cake
2 c. Herman
1 tbl. Mayonnaise
2 c, flour
1 c. chocolate chips
1 ? cinnamon
1 c. nuts
2 tsp. baking powder
? tsp baking soda
2/3 c. canola oil
Topping:
? c. melted butter
1 tsp. cinnamon
1 c. brown sugar
Preheat oven to 350°..Mix and pour in greased 9x13x2 inch pan.
Top with topping of last 3 ingredients.
Bake at least 30. Test with tooth pix for doneness.
Herman Peach Cobbler
1 c. Herman
? c. canola oil
3 large eggs
? c. milk
1 tsp. vanilla
2 c. flour
1 c. sugar
1 ? tsp. baking powder
? baking soda
2 tsp. cinnamon
? tsp salt
1 pkg. instant vanilla pudding
29 oz or larger can of sliced peaches, drained ( save juice to boil down for pancake syrup)
Mix Herman, oil, eggs, milk and vanilla. Add all dry ingredients. Mix well. This is a thick batter. Drain peaches and place in a greased 9x13x2 in. baking pan. Spoon batter over the fruit. Bake at 325 for 30-40 min. Serve with ice cream or ? and ? table cream.
Whole Wheat Herman Applesauce Cake
? c. sugar
? c. packed brown sugar
1/3 c. good honey
1/3 c. butter
1/3 c. shortening
1 ? tsp. salt
2 large eggs
1 c. Herman Starter
1 ? c. applesauce
1 tsp. vanilla
1 tsp. rum extract
1 1/3 c. flour
? c. whole wheat flour
? tsp. cinnamon
? tsp. ground allspice
? tsp. ground cloves
? tsp. baking soda
1 tsp. baking powder
1 c. broken walnut meat
1 c. white raisins
Cream the sugars, honey , butter, shortening and salt till light and fluffy. Add the eggs one at a time beating well. Add Herman, applesauce, vanilla and rum extracts. In another bowl combine flours, spices, baking soda and baking powder. Mix with whisk . Fold into to cream mixture and add the nuts and raisins. Pour in greased and floured tube bundt pan. Bake at 350° for 75-80 min or until tooth pick come out clean. Cool 15 minutes before tipping out to finish cooling on rack.
Herman Double Chocolate Brownies
? c. butter at room temp.
1 c. white sugar
1 c. brown sugar
4 large eggs
? c. cocoa cooking kind
1 ? c. flour
12 tsp. salt
? c. Herman Starter
1 tbl. Vanilla extract
? c. chocolate chips
? c. broken nut meats
In bowl of an electric mixer, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Stir dry ingredients together. Combine starter and vanilla; add alternating with dry ingredients. Spread in greased 7x11x1 ? inch pan. Sprinkle on chocolate chips and nuts. Bake in preheated oven at 350° for 30 min.
Herman Dilled Monkey Bread
1/3 c. warm water
1 tbl. Sugar
1 pkg. dry yeast
2 eggs, beaten
2/3 c. butter melted
1 c, Herman starter
3 tbl. Fresh dill weed or 1 ? tbl. dry
? c. butter
1 ? tsp. salt
2 ?-31/2 c. flour
Mix water, sugar and yeast in a small bowl. Stir. Set aside for 10 min.. Stir in eggs . Mix next 5
ingredients in a large Mixing bowl. Add the yeast mixture to the dry ingredients in the large bowl using half the flour to make dough and other half for kneading. Roll out and cut in pieces about the size of walnut. Roll in extra dill weed and drop in a greased bundt pan. I do not use dill seeds in this but just the weed. Let rise till doubled in bulk covered and bake in 350 over about 30 min or till golden and sounds hollow when thumped.
Herman Biscuits
1 c. flour
1 c. Herman
1tsp. baking powder
5 Tbl. Oil or bacon grease
? tsp. baking soda
Heat oven to 450°. Mix flour, baking powder, baking soda. Add Herman and oil. Knead. Pat out and cut in
biscuits and bake for 10-12 min or golden brown.
The temperatures are dropping just about everywhere. Cold weather always makes me want soup on the stove. My family enjoys many soups and I'd like to share a few of our favorites with you in this new theme topic.
We enjoy just about any chicken, vegetable, pasta or beef soup. When I have time we do Chicken and Dumplings, all from scratch. And our standby, Taco Soup, is so
easy to throw together and takes the chill away. Personally, I'd love to see some creamed soups and some using fresh ingredients. Won't you join in the fun by sharing your own favorite recipes for
Winter Soups? Since we've shared soup recipes before, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Winter Soups with us.
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
Winter Soups. We will collect them the remainder of this month and post them on the first Sunday of February. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Winter Soups
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 !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please 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
12th Gary C. in Greensboro, North Carolina
13th Maudie F. in Elwood, Indiana
14th Nancy F. in Sacramento, California
15th Chuck in Uniontown, Pennsylvania
15th Jan G. in Tucson, Arizona
15th Corey in New Johnsonville, Tennessee
16th Louise in Ashtabula, Ohio
16th Mary M. in Spiro, Oklahoma
17th Brittany K. in Clanton, Alabama
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.
New Rule: Stop giving me that pop-up ad for classmates.com! There's a reason you don't talk to people for 25 years. Because you don't particularly like them! Besides, I already know what the captain of the football team is doing these days -- mowing my lawn.
New Rule: Don't eat anything that's served to you out a window unless you're a seagull. People are acting all shocked that a human finger was found in a bowl of Wendy's chili. Hey, it cost less than a dollar. What did you expect it to contain? Lobster?
New Rule: If you need to shave and you still collect baseball cards, you're a dope. If you're a kid, the cards are keepsakes of your idols. If you're a grown man, they're pictures of men.
New Rule: Ladies, leave your eyebrows alone. Here's how much men care about your eyebrows: Do you have two of them? Okay, we're done.
New Rule: There's no such thing as flavored water. There's a whole aisle of this crap at the supermarket, water, but without that watery taste. Sorry, but flavored water is called a soft drink. You want flavored water? Pour some scotch over ice and let it melt. That's your flavored water.
New Rule: Stop messing with old people. Target is introducing a redesigned pill bottle that's square, with a bigger label. And the top is now the bottom. And by the time grandpa figures out how to open it, he will be in the morgue. Congratulations, Target, you just solved the Social Security crisis.
New Rule: The more complicated the Starbucks order, the bigger the idiot. If you walk into a Starbucks and order a "decaf grande, half-soy, half-low fat, iced vanilla, double-shot, gingerbread cappuccino, extra dry, light ice, with one Sweet-n'-Low, and one NutraSweet," ooh, you're a huge idiot.
New Rule: I'm not the cashier! By the time I look up from sliding my card, entering my PIN number, pressing "Enter," verifying the amount, deciding, no, I don't want cash back, and pressing "Enter" again, the kid who is supposed to be ringing me up is standing there eating my Almond Joy.
New Rule: Competitive eating isn't a sport. It's one of the seven deadly sins. ESPN recently televised the U.S. Open of Competitive Eating, because watching those athletes at the poker table was just too damned exciting. What's next, competitive farting? Oh wait. They're already doing that. It's called "The Howard Stern Show."
New Rule: I don't need a bigger mega M&Ms. If I'm extra hungry for M&Ms, I'll go nuts and eat two.
New Rule: If you're going to insist on making movies based on crappy, old television shows, then you have to give everyone in the Cineplex a remote so we can see what's playing on the other screens. Let's remember the reason something was a television show in the first place is that the idea wasn't good enough to be a movie.
New Rule: No more gift registries. You know, it used to be just for weddings. Now it's for babies and new homes and graduations from rehab. Picking out the stuff you want and having other people buy it for you isn't gift giving, it's the white people version of looting.
New Rule: When I ask how old your toddler is, I don't need to hear "27 months." "He's two" will do just fine. He's not a cheese. And I didn't really care in the first place.
New Rule: If you ever hope to be a credible adult and want a job that pays better than minimum wage, then for God's sake don't pierce or tattoo every available piece of flesh. If so, then plan your future around saying, "Do you want fries with that?"
A Blonde's Year in Review
Shared by Jim, WA State
January - Took new scarf back to store because it was too tight.
February - Fired from pharmacy job for failing to print labels..... Helllloooo!!!.....bottles won't fit in printer !!!
March - Got really excited.....finished jigsaw puzzle in 6 months..... box said "2-4 years!"
April - Trapped on escalator for hours . power went out!!!
May - Tried to make Kool-Aid.....wrong instructions....8 cups of water won't fit into those little packets!!!
June - Tried to go water skiing.....couldn't find a lake with a slope.
July - Lost breast stroke swimming competition.....learned later, the other swimmers cheated, they used their arms!!!
August - Got locked out of my car in rain storm.... car swamped because soft-top was open.
September - The capital of California is "C"....isn't it???
October - Hate M &M's.....they are so hard to peel.
November - Baked turkey for 4 1/2 days instructions said 1 hour per pound and I weigh 108!!
December - Couldn't call 911 . "duh".....there's no "eleven" button on the stupid phone!!!
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!
TEXAS
TEXAS HUSH PUPPIES
~Submitted by Lin W., "Deep East" TX
1 c corn meal
1 c flour
1/3 cup sugar
1 tsp salt
4 tsp baking powder
1 c chopped green onions
1 c chopped green peppers
6 oz beer
Mix the first five ingredients together.
Just before cooking add the green onions, green peppers and beer.
Drop in hot grease by teaspoons.
Recipe Favorites
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Search A to Z Recipes Site and Newsletters:
3/4 cup vegetable oil
3/4 cup all-purpose flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt
1 teaspoon cayenne
5 bay leaves
8 cups water or shrimp stock
6 gumbo crabs, broken in half
1 pound medium shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells and cartilage
2 dozen oysters, shucked with their liquor
1/4 cup chopped green onions
1/4 cup chopped parsley
File powder
Steps:
Combine the oil and flour in a large cast-iron pot over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, bell peppers, celery, salt, cayenne and bay leaves. Cook, stirring occasionally, for about 10 minutes, or until very soft. Add the water or shrimp stock and stir to blend. Add the crabs and simmer, uncovered, stirring occasionally, for 1 1/2 hours. Add the shrimp and crabmeat and cook for 15 minutes. Add the oysters, green onions and parsley and cook for 2 to 3 minutes, or until the edges of the oysters curl.
Remove from heat. Remove the bay leaves. Serve with file powder passed at the table.
1 pound smoked sausage, sliced 1/4-inch thick
1 pound lean pork chunks, cut into 1-inch cubes
Tony's Creole seasoning
1/4 cup oil
1 large onion, chopped
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 cup water
1 cup chicken or beef broth
1/4 cup margarine
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
2 tablespoons minced pimiento
1 cup uncooked rice
1 (16 ounce) can black-eyed peas, drained
1/3 cup chopped parsley
1/3 cup chopped green onion tops
In a heavy 4-quart pot, brown sausage and pork, seasoned with Creole seasoning, in hot oil. Add onion, bell pepper and celery. Cover and cook on medium heat 30 minutes or until pork is almost done.
Skim off excess oil. Add water, broth, margarine, salt, black and red pepper and pimiento. Bring mixture to a boil. Add rice, stir and add black-eyed peas. Cover and cook 30 minutes or until rice is cooked.
Add parsley and onion tops the last 5 minutes.
LAFITTE'S LANDING SOUL PORK ROAST
Ingredients:
1 (5-pound) Boston Butt roast
2 cups chopped onion
1/4 cup diced garlic
1 cup chopped celery
1/4 cup sliced green onions
1 cup chopped bell pepper
1 teaspoon thyme
6 garlic cloves, chopped
1 teaspoon basil
6 carrots, sliced 1-inch thick
2 diced jalapeno or cayenne peppers
1 quart beef or chicken stock
4 tablespoons salt
1 cup green onions
4 tablespoons cracked black pepper
1/2 cup chopped parsley
1/4 cup oil
dash of hot sauce
Directions:
In a small mixing bowl, combine diced garlic, green onions, thyme, basil, jalapeno or cayenne peppers, salt and pepper. Using a paring knife, pierce approximately ten 1-inch holes through the roast and season each pocket with an equal amount of the mixture. Season the outside of the roast completely with salt, pepper and hot sauce to taste. In a heavy bottom Dutch oven, heat oil over medium high heat. Sear three to five minutes or until vegetables are wilted. Surround roast with onions, celery, bell pepper, garlic and carrots. Pour in stock, bring to a rolling boil and reduce to simmer. Cover, place in oven, and allow to cook two to 2.5 hours or until roast is tender. Add green onions, parsley and a dash of hot sauce. Remove roast and place on a serving platter. Allow to rest fifteen minutes
prior to slicing. Serve over steamed white rice with a generous portion of the pan drippings and a slice of corn bread.
CREOLE CABBAGE
2 tablespoons butter
1 small head cabbage, shredded
1 medium onion, sliced
1 medium green bell pepper, seeded and sliced
1 teaspoon oregano
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup tomatoes, diced
Melt the butter in a heavy skillet. Add the cabbage, onion, pepper and seasonings. Cover. Cook over low heat until tender (stirring frequently). Add the tomatoes. Cook for 10 minutes longer, uncovered.
CREOLE SPICE CAKE
1 cup butter
1 1/2 cup sugar
3 1/2 cup flour
1/2 cup milk
5 eggs
1 teaspoon cinnamon
1/2 tsp crushed cloves
1/2 tsp lemon essence
1/2 tsp grated lemon skin
2 tsp baking powder
Proceed as with any other cake, bake in layers in a moderate oven and spread between layers a marshmallow filling.
MARSHMALLOW FILLING
1 1/2 cup sugar
Whites of 2 eggs
10 marshmallows
1 tsp vanilla
Put the sugar to boil with enough water to make it melt properly.
Beat whites and when sugar mixture is boiled enough to string (when a spoon of it is poured slowly) add the beaten egg whites, beat 1 minute, then put in 10 marshmallows and add vanilla. Beat until it begins to thicken.
Then add to the cake layers!
NEW YEARS GOOD LUCK DINNER
~Submitted by Treva, Eastern TN
In the south, on New Years day we serve black eyed peas, collard greens & hog jowl for luck -- the peas and greens are for money in the new year. I don't particularly like hog jowls so I have ham hocks for good luck.
BLACK-EYED PEAS WITH SMOKED HAM HOCKS
1 lb. dried black-eye peas
4 T. bacon drippings
1 lg. onion, chopped
1 lg. bell pepper, chopped
1 rib celery, thinly sliced
4 cloves garlic, minced
2 med. smoked ham hocks or 8 oz. hog jowl
1 tsp. salt
3/4 tsp. ground black pepper
1/2 to 3/4 tsp. ground Cayenne pepper
2 tsp. granulated sugar
1 (12-oz.) can beer
Sort through dried peas to remove any debris or rocks. Rinse and set aside. Heat bacon drippings in a 5- to 6-quart Dutch oven over medium heat. Add onion, bell pepper, celery and garlic. Saute until onions are translucent (approximately 10 minutes). Add rinsed peas, ham hocks, salt, black pepper, Cayenne pepper, sugar, beer and enough water to cover. Bring to a boil. Reduce heat. Cover and simmer until beans are soft and juice has thickened (approximately 3 hours). Stir often and add more water, as needed, to keep beans covered with liquid. Adjust seasoning to taste with additional salt, if desired.
Yields 6 to 8 servings.
Cooking terms:
<> Bacon Drippings - the grease created as the by product of cooking bacon. When bacon is cooked, the heat causes the fats naturally on it to melt and become a highly flavorful grease. In the south, bacon drippings are traditionally saved and used as an all-purpose flavoring for a very large variety of foods.
<> Ham Hock - the extreme shank end of a smoked ham. Ham hock is generally comprised of too much skin and gristle to be palatable on its own, so it is largely used to cook with greens and other vegetables to give additional flavor. Ham hocks are an essential ingredient of Cajun food and other forms of Southern country cooking.
<> Hog Jowl – the cheek of a hog. Hog jowl is usually cut into squares before being cured and smoked. It may be cut into strips and fried like bacon or used to flavor stews, beans, and greens.
<> Salt Pork - a fatty pork, similar to bacon, that is cured with salt. Salt pork is often used as a flavoring throughout the South.
SCHOOL SWEET ROLLS
~Submitted by Angelique, TX
4 cakes yeast
2 c. lukewarm milk
1/2 c. sugar
2 tsp. salt
1/2 c. shortening
1 egg
1 c. cake flour
5 c. bread flour
3/4 tsp. ground nutmeg
1/4 c. melted butter
Cake Crumb Filling:
1 c. plain cake crumbs
1/2 c. brown sugar, packed
1 Tbsp. ground cinnamon
Dissolve yeast in lukewarm milk. Combine sugar, salt, shortening and egg in mixing bowl and mix 1 minute at low speed. Add milk mixture and mix 1 minute. Add flours and nutmeg and mix only enough for flour to be well incorporated, no more than 5 minutes. Roll out to rectangle shape. Brush with butter and sprinkle with crumb filling. Roll up jelly roll fashion. Slice into 1 1/2-inch thick slices. Place on greased baking sheet, cut side down and pat out fairly flat. Let rise until double. Bake at 400 degrees for 15 minutes. When partially cool, glaze with 2 cups powdered sugar, mixed with 1/4 cup hot water and 1 teaspoon vanilla.
Cream cheese filling:
4 ounces cream cheese
1/4 cup granulated sugar
1 egg
2 teaspoons lemon juice
1/2 teaspoon vanilla
1/4 cup hazelnut meal
Brownie batter:
6 ounces semi-sweet chocolate chips
1/4 cup butter or margarine
3/4 cup all-purpose white flour
2 tablespoons cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup hazelnuts, roasted and coarsely chopped
In 1-quart bowl with electric mixer, beat cream cheese and sugar until smooth. Beat in egg, lemon juice, and vanilla. Fold in hazelnut meal. Refrigerate while preparing brownie batter. Brownie batter: Melt chocolate chips and butter over simmering water. Cool to 100 to 110-degrees on candy thermometer. In small bowl, sift together flour, cocoa, baking powder, and salt. Reserve. In 2-quart bowl, beat sugar, eggs, and vanilla until smooth and lemon colored, about 2 minutes. Beat in melted chocolate and butter. Add dry ingredients and beat until well mixed. Fold in chopped hazelnuts. Spread one half of the chocolate batter into a greased 8-inch square baking pan. Pour cream cheese filling over bottom layer. Gently spread remaining brownie batter over the cream cheese layer. Pull
a metal spatula through the batter for a marbleized effect. Bake in 350-degree oven for approximately 40 minutes.
EASY CHICKEN PIE
~Submitted by Brenda, AL
3 cups diced cooked chicken
10 oz pkg frozen mixed vegetables (your favorite)
1 cup chicken broth
1 can cream of celery soup
1/4 teaspoon pepper
1 cup flour
1 cup milk
1 stick butter, melted
Grease 9x13 inch baking dish. Place chicken and vegetables in bottom. Mix soup, broth and pepper. Pour over chicken.
Mix flour, milk and butter. Pour over top. DO NOT STIR.
Bake 40 to 45 minutes or until brown at 350°. Let cool 10 minutes before serving.
HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE
~Submitted by Treva, Eastern TN
2 cups sugar
1 & 3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 & 1/2 teaspoons baking powder
1 & 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
About 2 cups frosting.
BEEF 'N' POTATO BAKE
~Submitted by Angelique, TX
Makes: 10 servings
Ingredients
1 pound ground beef
1 cup minced onion
3/4 cup steak sauce
1-1/2 pounds long white potatoes, peeled and boiled
1/2 cup Parkay® Original Spread - tub
1/4 cup milk
Directions
Preheat oven to 350°F.
In a large skillet, cook and stir ground beef and onions for 4 to 5 minutes or until beef is no longer pink; drain. Add steak sauce; heat to a boil.
Reduce heat and simmer for 5 to 7 minutes. Spoon into 1 1/2 quart casserole. Mash potatoes with Parkay and milk until smooth. Spread mashed potato mixture evenly over beef mixture.
Bake for 15 minutes or until heated through.
Source: ConAgra Foods
GUAJILLO-BRAISED PORK & YUKON GOLD POTATOES
~Submitted by Larry Holmes, Ontario, Canada
8 dried guajillo chilies*, stemmed, seeded, torn into flat pieces
1 can (14 ounces) diced tomatoes, undrained
4 large garlic cloves, minced
2 teaspoons dried oregano, preferably Mexican
2 tablespoons Worcestershire sauce
1 1/2 teaspoons Kosher salt
1 1/2 cups or more water
2 pounds boneless shoulder roast, cut in 1-inch cubes
6 Yukon Gold potatoes, each cut into 6 wedges
*Available at Latin supermarkets
Garnish:
1/2 cup chopped cilantro leaves
1/2 cup chopped white onion
Heat medium skillet over medium. Add chilies. Toast a few at a time, pressing them against the hot surface with spatula, until they are aromatic and lightened in color underneath, about 10 seconds per side. Don’t let them burn. Transfer to blender. Add tomatoes with juices, garlic, oregano, Worcestershire, salt and 1 1/2 cups water. Blend until as smooth as possible.
In large, ovenproof pot or Dutch oven, combine pork, potatoes and chili Sauce. Cover; braise in preheated 300-degree oven 3 hours, stirring occasionally, until pork is completely tender. Gently stir (Sauce may look slightly broken, but will come together with gentle stirring.) If sauce seems thick, thin with a little extra water.
Serve in bowls, sprinkle with cilantro and onion.
Makes 6 servings.
Source: The Toronto Star
RICE WITH GARLIC & ONION
~Submitted by Treva, Eastern TN
With onion, garlic, and vegetables, this heart-healthy rice dish is far from plain.
1 tablespoon vegetable oil
1/2 medium onion, chopped
2 cloves garlic, minced
2 cups long-grain white rice
4 cups hot water
1/2 teaspoon salt
1/2 cup fresh or frozen corn, peas, carrots, or peppers (optional)
In a medium pan, heat oil and saut? onion, garlic, and rice. Add hot water and salt. Bring to a full boil. Cover and simmer for 15 minutes without stirring. If desired, add vegetables, cover, and cook for an additional 5 minutes.
Uncover, give rice a full turn and cover again. Turn heat off.
Let stand 15 minutes before serving.
Yield: 6 servings - Serving size: 1/2 cup
Each serving provides (without optional vegetables): Calories: 270; Total fat: 3 g; Saturated fat: Less than 1 g; Cholesterol: 0 mg; Sodium: 183 mg; Calcium: 28 mg; Iron: 2 mg
MEYER LEMON PUDDING CAKES
~Submitted by Angelique, TX
2 tablespoons butter, softened
1/2 cup granulated sugar
1 pinch salt
4 egg yolks
3 tablespoons all-purpose flour
3 teaspoons lemon zest from Meyer lemons if available
1/3 cup lemon juice
1 cup milk
4 egg whites
Butter 6 ramekins or souffl? cups with butter. In a mixing bowl, combine the butter and sugar until crumbly. Add the egg yolks, then the flour and mix to combine. Add the lemon zest, lemon juice, and then stir in the milk. Beat the egg white until soft peaks form. Gently whisk the egg white into the batter. Ladle the batter into the prepared cups. Place in a roasting pan. Add enough hot water to come halfway up the sides of the prepared cups. Bake at 350 degrees F for about 20-25 minutes or until set. Can be served warm, at room temperature or cold.
Serves 4 to 6
Source: San Antonio Living
SKILLET CHEESE POTATOES
~Submitted by Luanne, FL
This is a great recipe to go with your burgers. My grandson loves them this way. I cut the recipe down for the two of us. Quite easy to do.
Ingredients:
1 package (1 lb. 4 oz.) frozen French fries
1/3 cup Italian salad dressing
2 teaspoons onion, finely diced
1 teaspoon parsley flakes
1 cup shredded Cheddar cheese
Directions
Place a large skillet over low heat. Add French fries and salad dressing. Toss to coat evenly. Add onion and parsley and toss again. Cook, stirring constantly until
French fries are browned on all sides.
One time I used Kens Vidalia onion dressing and I liked it better. I have thought about Thousand Island dressing also
Put fries on a platter and sprinkle with cheese. Toss lightly and serve immediately.
FETTUCINE WITH ROASTED CHERRY TOMATOES & ASPARAGUS
~Submitted by Robyn, Auckland, New Zealand
Serves 4
2 x 250g punnets cherry tomatoes, halved
1/3 cup olive oil
1/4 cup shredded fresh basil
4 garlic cloves, unpeeled
375g fettuccine
1 tablespoon lemon juice
2 bunches asparagus, trimmed, cut into 3cm lengths, blanched
180g tub bocconcini, drained, halved
shredded fresh basil to serve
Preheat oven to moderate, 180?C.
Place tomatoes, oil, basil and garlic in a baking dish. Season to taste and toss to combine. Bake for 15-20 minutes or until tomatoes have softened slightly.
Meanwhile, cook fettucine in a large pan of boiling, salted water according to packet directions. Drain.
Strain cooking juices from baking dish into small bowl. Squeeze pulp from garlic cloves and chop finely. Whisk garlic and lemon juice into cooking juices.
Toss together pasta, tomato mix, asparagus and bocconcini in a large bowl. Drizzle with sauce and toss.
Serve pasta topped with extra basil.
Heart Healthy
CHOCOLATE PEPPERMINT MERINGUE COOKIES
~Submitted by Treva, Eastern TN
If you're looking for some lighter cookie options for the holidays, then these fat free Chocolate Peppermint Meringue Cookies will surely fit the bill. Crisp on the outside and chewy on the inside, they make a tasty sweet and minty morsel.
2 tbsp cocoa powder
1/2 cup baker’s (ultrafine) sugar
2 large egg whites
1/4 tsp cream of tartar
Pinch of salt
1/2 tsp peppermint extract
Preheat oven to 250 degrees. Line two baking sheets with parchment paper or use silicone mats. In a small bowl, sift together the cocoa powder and sugar. In a large bowl, beat egg whites, cream of tartar and salt with an electric mixer until soft peaks form. Add the cocoa mixture one tablespoon at a time, mixing between additions. Add peppermint extract and mix well. Drop by rounded tablespoonful on to baking sheets. Place in the oven for 1 hour. Turn off oven and leave door slightly open. Leave meringues for at least 2 hours or overnight. Store in an airtight container.
Yield: Approx 30 meringue cookies.
Per cookie: Calories 15, Calories from Fat 0g, Cholesterol, 0mg, Sodium 1mg, Carbohydrates 3.5g, Fiber 0.1g, Protein 0.3g
CHEESE BREAD
~Submitted by Jean, Syracuse, NY
1 package dry yeast
2 teaspoons sugar
1 cup warm water
3 cups bread flour, divided
2 teaspoons mustard
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3/4 cup sharp cheddar cheese, shredded
Cooking spray
1. In a large bowl dissolve yeast and sugar in warm water. Let stand 5 minutes.
2. Add 1 cup flour, mustard, oil, salt, and pepper to the yeast mixture and stir until smooth.
3. Then add 1 3/4 cups flour and cheese. Stir to form soft dough.
4. Turn dough out onto a lightly floured surface. Knead until smooth and elastic.
5. Coat large bowl with cooking spray and place dough in bowl. Flip dough to coat with spray.
6. Cover and let rise in a warm place for 1 hour or until doubled in bulk.
7. Punch dough down and turn out onto a lightly floured surface.
8. Roll dough into a 14?7-inch rectangle. Roll up rectangle tightly starting with a short edge, pressing firmly to eliminate air pockets and pinch ends to seal.
9. Place roll seam side down in a 9?5-inch loaf pan coated with cooking spray.
10. Cover and let rise 1 hour or until doubled in bulk.
11. Preheat oven to 375?.
12. Uncover dough and bake at 375? for 35 minutes.
13. Remove from pan immediately and cool on wire rack.
Tip: If bread sticks to hands while forming dough, gradually sprinkle remaining flour on dough.
Ingredients:
3 lbs chicken cut into pieces
1 tbsp vegetable oil
1 20 oz can pineapple chunks drain reserve liquid
1 1/2 reserved pineapple liquid - add water if nec.
1/2 cup sliced celery
1 green or red pepper - cut into chunks
1/4 cup brown sugar
1/2 cup vinegar
2 tbps soy sauce
1 tbsp catsup
1/2 tsp Worcestershire sauce
1/4 tsp ground ginger
2 tbsp cornstarch
2 tbsp cold water
Cooking Directions:
1. Heat cooker, add oil, and brown chicken.
2. Combine pineapple juice and remaining ingredients except pineapple chunks, cornstarch and water; pour over chicken
3. Close cover securely and place pressure regulator on vent pipe. Cook 8 minutes with regulator rocking slowly. Cool cooker at once.
4. Remove chicken and vegetables. Mix cornstarch and cold water; stir into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and heat. Pour sauce over chicken.
Makes 6 Servings
333 Calories, 11 g fat 104 mg cholesterol/serving
Diabetic Choices
ONE-STEP MACARONI AND CHEESE
Ingredients:
1(16-ounce) package elbow macaroni
1(8-ounce) package reduced-fat Cheddar cheese, shredded
1(12-ounce) can evaporated skimmed milk
2 1/2-cups skim milk
1 egg, beaten
1/4 cup sugar
Salt and pepper to taste (optional)
Instructions:
Preheat the oven to 350?F. Use a 2quart casserole dish. Mix the macaroni and cheese together.
In a large bowl, mix the evaporated milk, milk, eggs, sugar, salt and pepper together, and pour over the macaroni.
Cover and bake for 1 hour, or until liquid is almost absorbed. Uncover, and keep baking for 10 minutes.
1. Combine sugar substitute and cinnamon in cup; mix well. Heat large nonstick skillet over medium heat.
2. Lightly spray one side of each tortilla with cooking spray; sprinkle with cinnamon mixture.
3. Place 1 tortilla, cinnamon side down, in hot skillet. Cook 2 minutes or until lightly
browned. Remove from skillet. Repeat with remaining tortilla.
4. Spread uncooked side of each tortilla with 1 tablespoon cream cheese. Arrange 1/3 cup strawberries down center of each tortilla. Roll up tortillas or fold to serve.
Cal 114, Total Fat 3 g, Carb 18 g, Chol 8 mg, Fiber 8 g, Cal from Fat 22%, Sat Fat 2 g, Protein 25 g, Sodium 546 mg, Potassium 677 mg
Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat
PEACHES AND CREAM PUDDING
Easy and delicious way to satisfy that sweet tooth.
1 cup fat free milk
1 can (15 oz.) peach slices in natural juice, drained, juice reserved
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
MIX milk and reserved peach juice in medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in peaches. Refrigerate until ready to serve.
1 tablespoon unsalted butter
1/2 cup chopped onion
1 1/2 cups peeled diced russet potatoes
2 cups low-sodium chicken broth
1/4 cup milk
1/8 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 tablespoon oil-packed sun-dried tomatoes, coarsely chopped
1 teaspoon fresh chopped mint (for garnish)
In a heavy saucepan, melt the butter over medium heat. Add the onion and saute until tender and translucent, 8 to 10 minutes.
Add the potatoes and stock and bring to a boil. Reduce the heat to low and simmer, uncovered, until the potatoes are tender, 15 to 20 minutes.
Remove from the heat and add the potatoes, onion and a little of the stock to a blender. Puree until smooth.
Return the puree to the pan holding the remaining liquid and reheat gently. The soup will be thick. Thin it with the milk, season with the salt and pepper.
TO SERVE:
Pour into a warmed soup bowl. Add sun-dried tomatoes. Garnish with mint and a drizzle of oil from sun-dried tomato jar, if desired.
This is a quick-to-fix recipe that I got out of one of my AllRecipes cook books. Once, I used water chestnuts in place of almonds which I mixed in with the soup and mayo (sort of changes the name of the recipe though, doesn't it?). I was going for the crunch without having to go to the store for almonds. Very good!
INGREDIENTS:
2 cups uncooked long-grain rice
1/2 tablespoon butter
4 tablespoons chopped onion
2 cups diced celery
3 cups cooked, chopped chicken breast meat
1 cup mayonnaise
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup blanched slivered almonds
1 cup crushed cornflake crumbs
2 tablespoons butter
DIRECTIONS:
1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.
4. Bake in preheated oven for 45 minutes, until golden brown.
Serves 12; reheats nicely for leftovers.
BACON WRAPPED DATES
Ingredients:
12 slices bacon
24 pitted dates
Instructions:
Cut each bacon slice in half crosswise. Place bacon on paper toweling on a microwave-safe plate; cover with another paper towel.
Microwave on high 4 minutes. Roll up each date in a piece of bacon, place bacon-wrapped dates on clean toweling on microwave-safe plate; cover with another paper towel. Microwave on high 2 minutes, until bacon is crisp.
Ingredients:
1 pound of ground beef
1 onion, diced
1 envelope Enchilada sauce mix
1 8-ounce can of tomato sauce
2 cups shredded cheddar or Monterey Jack cheese
1 package flour tortillas (fajita size)
Directions:
In skillet, brown ground beef with onion. Meanwhile, prepare enchilada sauce as directed on package in separate saucepan.
When meat is brown, drain fat. Transfer meat to medium sized bowl. Add one half cup of prepared enchilada sauce. Stir to mix.
In greased casserole dish about the same diameter as tortillas, with a small measuring cup, pour a small amount of enchilada sauce (just enough to moisten bottom of dish). Place first tortilla in dish. Cover with about 1/2 cup of meat mixture. Add sprinkle of cheese and 1/3 cup of sauce. Add second tortilla. Continue as above until you have about 5 layers. Pour rest of sauce on top and rest of cheese.
Bake in 350 degree oven for about 1/2 hour, or until hot and bubbly and cheese is melted.
Let sit for 5 minutes, then cut into wedges and serve with your favorite fixings.
DOUBLE CHOCOLATE PECAN COOKIES
I got this recipe from a Woman’s Day magazine article over the summer. This makes a batch of 2 dozen. Leftover cookies (what is that?) can be stored at room temperature up to 5 days, or frozen up to a month. Yeah, right…
1 ? C all-purpose flour
1 C old-fashioned oats or rolled oats
? t each baking powder and baking soda
? C firmly packed light-brown sugar
7 oz semisweet chocolate, broken in small pieces
1 stick (1/2 C) unsalted butter, softened
1 extra-large egg, lightly beaten
1 C pecan pieces
Heat oven to 375F. Have baking sheet(s) ready.
Put flour, oats, baking powder, baking soda, sugar and ? the chocolate in food processor and pulse until a sandy texture. Add butter and egg; pulse until a dough forms.
Put pecans and remaining chocolate in a large bowl. Stir in flour mixture until blended (dough will be firm).
Roll into 24 walnut-size balls. Place 2 inches apart on ungreased baking sheet(s); flatten slightly with back of fork.
Bake 12 minutes or until brown on bottom. Cool on baking sheet on a wire rack 2 minutes before transferring to wire rack to cool completely.
Per cookie: 162 cal; 2gm pro; 18g carb; 1g fiber; 10g fat; (4g sat fat); 21mg chol; 42mg sod.
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