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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. We have quite a few goodies for you in today's issue. The recipes are very good and the rest will give you something to laugh and think about.
Even though the new year rang in with me in the throes of a god-awful "crud" (from which I am still trying to recover), it appears 2007 will be very good. This newsletter seems to be taking flight with some of the readers forwarding a recipe or two to family and friends, and often the entire issue. Word of mouth is still an unbeatable way to expand and bring in new subscribers. Since it doesn't cost you anything, it isn't a matter of money for me that we grow. It represents more recipes, jokes, and thought-provoking items for sharing in future issues. I encourage you to share the wealth by using what is found here to enrich the lives of those around you. As always, anything you find in the
A to Z Recipes Newsletter issues is free for the taking (and sharing!). Many publishers prohibit
anything other than personal use of materials in their publications. I do not. It is my gift to you.
Our Monthly Theme topic of Winter Soups has started to take off. Of all the recent theme topics, this one has introduced me to recipes that are not only unusual but containing ingredients that most everyone has readily available. I hope you will join in the fun by submitting your own favorite soup recipes. Please visit the
Monthly Theme section for the whole story and email link to be used for submissions.
Enjoy the issue. We'll see you here again on Sunday, God willing.
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
Looking for a particular recipe, ingredient or submitter?
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Ramblings
Far and Wide
Shared by Lisa H., Belmont, NC
The positive actions you take do not stop with you. Many of them go on and on, far beyond you, to people and places you will never know about.
The value you create does not end with you. It sets the stage for more positive value, and then for even more value on top of that.
Somewhere today, someone's life has just been made better because of a positive action you have taken in the past. In some way today, the world is becoming a better place because of something you did, weeks, months or even years ago.
You can never know or control how far and wide your actions will extend. You can, however, control the nature of those actions.
The more love, kindness and thoughtfulness you put into your actions, the more positively those actions will multiply and radiate out into the world. Put the best of yourself into all you do, and your own unique value will be spread far and wide.
The influence you have on life is immensely greater than it may appear on the surface. Live each moment with goodness, truth and integrity, and in more ways than you can possibly know, you'll be making the world a better place.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Remove ink spots from clothing.
While ink is wet, apply lemon juice liberally to the spot, then wash the garment in normal cycle with regular detergent in cold water.
Get rid of dandruff.
Apply one tablespoon of lemon juice to your hair. Shampoo, then rinse with water. Rinse again with a mixture of two tablespoons lemon juice and two cups water. Repeat every other day until dandruff disappears.
Write with invisible ink.
Use a Q-tip as a pen to write in lemon juice on a piece of white paper. Once it dries, hold the paper near a hot light bulb. The writing will turn brown.
Eliminate blackheads.
Rub lemon juice over blackheads before going to bed. Wait until morning to wash off the juice with cool water. Repeat for several nights until you see a big improvement in the skin.
Create blonde highlights.
Rinse your hair with one-quarter cup of lemon juice with three-quarter cup water.
Deodorize a cutting board.
Wash with lemon juice to rid a cutting board of the smell of garlic, onions, or fish.
Remove fruit or berry stains from your hands.
Rinse hands with lemon juice.
Remove rust and mineral discolorations on cotton t-shirts and briefs.
Use one cup of lemon juice in the washer.
Clean a microwave oven.
Add four tablespoons of lemon juice to one cup water in a microwave-safe, four-cup bowl. Boil for five minutes in the microwave, allowing the steam to condense on the inside walls of the oven. Then wipe clean.
Whiten, brighten, and strengthen fingernails.
Soak fingernails in lemon juice for ten minutes, then brush with a mixture of equal parts white vinegar and warm water. Rinse well.
Stop bleeding and disinfect minor wounds.
Pour lemon juice on a cut or apply with a cotton ball.
Relieve poison ivy.
Applying lemon juice over the affected areas should soothe itching and alleviate the rash.
Clear up facial blemishes.
Dab lemon juice on the blemish a few times a day.
Eliminate odors in your humidifier.
Pour three or four teaspoons of lemon juice into the water.
Relieve rough hands or sore feet.
Apply lemon juice, rinse, then massage with olive oil.
Clean brass, copper, and stainless steel kitchen sinks.
Make a paste from lemon juice and salt, scrub gently, then rinse with water.
Relieve a cough.
Mix four tablespoons of lemon juice, one cup honey, and one-half cup of olive oil. Heat five minutes, then stir vigorously for two minutes. Take one teaspoon every two hours.
Train a dog to stop barking.
Squirt some lemon juice in the dog's mouth and say "Quiet."
Relieve constipation.
Before breakfast, drink four tablespoons of lemon juice in one cup warm water. Sweeten with honey.
"ReaLemon" is a registered trademark of Borden, Inc
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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)
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Your birthday (month and day required)
Here are our January Birthday Babies:
4th Doug I. on Vancouver Island, BC, Canada
6th Marie I. on Vancouver Island, BC, Canada
6th Brenda H. in Hartselle, Alabama
7th Lucy W. in Kirtland, Ohio
8th Marilyn in Stillwater, Oklahoma
11th Skirnir H. in Waukesha, Wisconsin
11th Dot B. in Parker City, Indiana
12th Heather V. in Middle Island, New York
15th Rachael M. in Heber Springs, Arkansas
16th RosAnna in Broken Arrow, Oklahoma
18th Norma G. in Norco, California
18th Jim in McHenry, Illinois
19th Larry H. in Ontario, Canada
19th Vera T. in Baton Rouge, Louisiana
19th Donna R. in Elkhorn, Wisconsin
20th Donita Z. in Stayton, Oregon
23rd Jean L. in Lake Huron, South Dakota
23rd Johnny L. in Shreveport, Louisiana
24th Tracy L. in Panama City, Florida
27th Heather in Dartmouth, Nova Scotia
29th Elaine in Meadville, Pennsylvania
29th Kaye P. in Dewitt, Michigan
31st Ed T. in Caldwell, Idaho
Only birthdays shared using the appropriate link and basic information will be considered.
I will try to figure out why I really need 9 e-mail addresses.
I will stop sending e-mail to my wife (husband).
I resolve to work with neglected children—my own.
I will answer my snail-mail with the same enthusiasm with which I answer my e-mail.
I will stop sending e-mail, ICQ, Instant Messages and be on the phone at the same time with the same person.
I will resolve to back up my 12GB hard drive daily…well once a week…okay, monthly then…or maybe.
I will spend less than one hour a day on the Internet. This, of course, will be hard to estimate since I'm not a clock watcher.
When I hear “Where do you want to go today?” I will not reply “MS Tech Support.”
When I hear a funny joke I will not reply, ”LOL…LOL!”
I will read the manual…just as soon as I can find it.
I will think of a password other than “password.”
I will stop checking my e-mail at 3:00 in the morning…4:30 is much more practical.
I resolve…I resolve to…I resolve to, uh,…I resolve to, uh, get my, Err…I resolve to, uh, get my, Err, off-line work done, too!
I will stop circulating the “Good Times Virus” and “Join the Crew” e-mail.
I will read all of the mail from all the lists I have subscribed to.
I will try the e-mail version of the Mrs. Fields cookie recipe.
I will not “throw” another snowball via e-mail; at least not ‘till next year.
I will remember to protect my friends e-mail addresses by putting their addresses in the
Bcc:field when I am doing a mass e-mail.
I will keep my e-mail messages neat by copy and pasting into a new message instead of forwarding one that has to be opened 10x to read!
Italian Bread
Shared by Jim, WA State
Two old guys, one 80 and one 87, were sitting on their usual park bench one morning. The 87-year-old had just finished his morning jog and wasn't even short of breath, as they sat talking..
The 80-year-old was amazed at his friend's stamina and asked him what he did to have so much energy.
The 87-year-old said; "Well, I eat Italian bread every day. It keeps your energy level high and you'll have great stamina with the ladies."
So, on the way home, the 80-year-old stops at the bakery. As he was looking around, the lady asked if he needed any help.
He said, "Do you have any Italian bread?" She said, "Yes, there's a whole shelf of it. Would you like some?"
He said, "I want 5 loaves."
She said, "My goodness, 5 loaves ... by the time you get to the 5th loaf, it'll be hard!"
He replied, "I can't believe it, everybody in the world knows about this Italian bread thing but me."
Preparing Breakfast
One of my all-time favorite jokes... Maggie
A wife was making a breakfast of fried eggs for her husband. Suddenly, her husband burst into the kitchen.
"Careful," he said, "CAREFUL! Put in some more butter!
Oh my GOD! You're cooking too many at once. TOO MANY! Turn them! TURN THEM NOW!
We need more butter. Oh my GOD! WHERE are we going to get MORE BUTTER? They're going to STICK!
Careful ... CAREFUL! I said be CAREFUL!
You NEVER listen to me when you're cooking! Never!
Turn them! Hurry up! Are you CRAZY? Have you LOST your mind?
Don't forget to salt them. You know you always forget to salt them. Use the salt. USE THE SALT! THE SALT!"
The wife stared at him. "What in the world is wrong with you? You think I don't know how to fry a couple of eggs?"
The husband calmly replied, "I wanted to show you what it feels like when I'm driving."
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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
HOUSE PARK* BEANS
~Submitted by Johnny, LA
1 pound pinto beans
1 gallon water
3 tablespoons chili powder
1 teaspoon garlic powder
2 teaspoons salt
4 tablespoons sugar
Wash beans, discarding any bad or half beans. Fill large pot with beans and water. Add chili and garlic powders. Bring to a rolling boil and continue to boil for 2.5 hours, adding 1-2 quarts additional boiling water as needed to keep beans from sticking to bottom of pot. Reduce heat to low and add salt and sugar. Simmer 15 minutes more, stirring occasionally.
Makes 8-10 servings.
*House Park Bar-B-Q on West 12th Street has been serving some of the best barbecue in Austin. "No meat or fat is added to the pot, so the salt and sugar fight it out at the end for flavor!" says owner Joe Sullivan.
Source: Austin American Statesman, Wednesday, February 2, 1994
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Recipe Favorites
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Ingredients:
5 lbs. lean, meaty spareribs
Vegetable oil for frying
1/2 cup all-purpose flour
2 tbls. Tony s More Spice And Less Salt
1/4 tsp. red pepper
2 tbls. garlic powder
Directions:
1. Tenderize ribs prior to frying by placing in covered pan with 2 cups of water. Place in preheated 325-degree oven and cook, covered, for 30 minutes or until slightly tender.
2. In a large, sturdy pot, heat 1 1/2 inches of vegetable oil to 375 degrees.
3. In a large bowl, whisk the flour with the Tony s More Spice And Less Salt, red pepper and garlic powder.
4. Cut the racks into individual ribs. Toss the ribs in the flour mixture and shake off excess.
5. Working in batches, fry the ribs until the coating is lightly golden and crisp, about 2 minutes. Transfer the ribs to paper towels to drain briefly.
Good With Tater Salad and a cold frosty.
TOMATOES STUFFED WITH CHEESY POTATOES
~Submitted by Luanne, FL
Maggie, found this on the Idaho Potato site. Sounds good to me and I will do it.
INGREDIENTS:
6 large, firm, unpeeled tomatoes
3 cups mashed Idaho Potatoes (using fresh potatoes or instant potato flakes prepared according to package directions)
1/4 cup fresh, chopped chives
1/2 teaspoon dried thyme
1 - 2 teaspoons pepper
1 1/4 cup shredded cheddar cheese, divided
1/4 cup dry bread crumbs
3 teaspoons paprika
Salt to taste
DIRECTIONS:
Preheat oven to 350°F.
Using a paring knife, remove the stem end of each tomato. Using a grapefruit spoon, small melon baller or a teaspoon, carefully hollow out each tomato, removing seeds and juice. Sprinkle the inside of each tomato with a little salt and place the tomatoes upside down on a cooling rack to drain for about 15 minutes.
In a medium mixing bowl, combine the potatoes, chives, thyme, pepper and 1 cup of the cheddar cheese. Fill tomato cups with the potato mixture using a teaspoon.
In a small bowl, combine bread crumbs, remaining 1/4 cup cheddar cheese and paprika; sprinkle on top of each tomato.
Place filled tomatoes in non-stick or well-oiled muffin cups. Bake 10 - 15 minutes until topping is crisp and tomatoes are heated through.
CHEESE AND OLIVE MELT
~Submitted by Larry Holmes, Ontario, Canada
2 eggs
2 cups (8 ounces) shredded cheese
1/2 cup chopped olives
1/2 cup mayonnaise or salad dressing
2 teaspoons instant minced onion
4 large slices bread
butter, softened
Heat oven to 400 degrees F. In medium bowl, combine first 5 ingredients; blend well. Spread butter on both sides of bread; top with cheese mixture. Bake 20 to 25 minutes until lightly browned and bubbly. Makes 4 servings.
Microwave: In medium bowl combine first 5 ingredients. Toast bread; spread butte on one side of each slice. Cover each slice with cheese mixture. Place sandwiches on paper towel. Microwave on LOW 3 minutes. Rotate sandwiches. Continue cooking 3 to 4 minutes on LOW until cheese is melted.
CAULIFLOWER AND ONION FRITTATA WITH BACON AND CHEESE
~Submitted by Angelique, TX
3 onions, chopped
3 T. butter
3 eggs
1 cup cream or half and half
1 cup grated Swiss cheese
1/2 cup grated Parmesan cheese
1 pkg. frozen cauliflower, cut into small florets
(10 oz) 6 strips bacon, cooked crisp, drained and crumbled
Salt and pepper to taste
1 tomato, cut into 6 very thin slices and seeded
Saut? onions in butter until onions are very soft, but not browned, about 20 minutes over low heat. Beat together remaining ingredients until blended. Beat in onions. Pour batter into a grease 10" porcelain baker and place tomato slices on top. Bake in a 350 oven for about 30 minutes or until custard is set and to is browned.
2 cups Rice Uncooked
1/2 pound Roast Pork
2 large Eggs
3 tablespoons Soy Sauce
2 medium Scallions Sliced
1/2 cup Oil (I use olive oil)
1 can Chicken Broth
2 medium Onions Diced
1/2 pound Bean Sprouts
1 tablespoon Sesame Oil
1 teaspoon Salt
Cook 2 cups of rice with 1 can chicken broth. Let rice cool at room temperature for a few hours.
Stir fry bean sprouts. Remove.
Stir fry diced onions. Remove.
Scramble 2 eggs. Remove.
Cut roast pork into small pieces. Stir fry for 1 minute. Remove.
Heat up 1/4 cup oil and pour in soy sauce. Immediately add the rice and keep stir frying the rice until it is well coated by the soy sauce.
Season the rice with sesame seed oil, salt, and pepper, and then add the bean sprouts, scrambled eggs, onions, and roast pork.
Finally add the scallions and stir fry the rice for a little while longer. Now it is ready to serve.
Serves 4
SPACHEESIE
~Submitted by Rita, Niceville, FL
This is from our church cook book.
1? lb ground beef
2 8 oz cans tomato sauce
1/3 cup sour cream
1 small chopped onion
2 tbsp green pepper (optional)
? lb cottage cheese, small curd
8 oz cream cheese
8 oz package spaghetti noodles
1. Brown ground beef. Add onion and green pepper and season with salt, garlic salt and pepper to taste. Add tomato sauce. Remove from heat.
2. Combine softened cream cheese, sour cream and cottage cheese in bowl.
3. Cook spaghetti noodles then rinse.
4. Place ? of the spaghetti in the bottom of a greased casserole dish. Cover with the cheese mixture. Add the remaining spaghetti on top of cheese mixture. Cover with the meat sauce.
5. Refrigerate overnight then bake at 350 degrees until heated through.
If you are in a hurry you can bake immediately after assembling mixture. You can also use left over spaghetti sauce in the meat sauce if available.
BLACK-EYED PEA CASSEROLE
~Submitted by Johnny, LA
1 can Trappey's Black-Eyed Peas (regular)
1 can Trappey's Jalapeno Black-Eyed Peas
2 lbs. Ground Beef
1 cup instant white rice
1 can Rotel (tomatoes with chilies)
American cheese slices
Preheat oven at 350 degrees F. Brown ground beef and drain off grease. Boil 1 cup rice as instructed on box.
Mix ground beef, cooked rice, rotel, and both cans of black-eyed peas in medium sized mixing bowl.
In an 8?10-inch glass or Pyrex casserole dish, lay cheese slices to cover bottom of dish. Pour contents of mixing bowl into the casserole dish. Cover top of casserole with cheese slices. Put a lid on top and bake for 10-15 minutes or until cheese is melted.
Makes 4-5 servings.
MANHATTAN MEATBALLS
~Submitted by Angelique, TX
Prep Time: 15 min
Total Time: 45 min
Makes: 8 servings, about 7 meatballs each
2 lb. ground beef
2 cups fresh bread crumbs
1/2 cup chopped onion
2 eggs, beaten
2 Tbsp. chopped fresh parsley
2 tsp. salt
2 Tbsp. margarine
1 jar (10 oz.) apricot preserves
1/2 cup KRAFT Original Barbecue Sauce
PREHEAT oven to 350°F. Mix meat, crumbs, onion, eggs, parsley and salt. Shape into 1-inch meatballs. Brown in margarine in large skillet; drain. Place in 2-quart casserole. MIX preserves and barbecue sauce. Pour over meatballs; mix lightly to coat. BAKE 30 minutes or until heated through, stirring occasionally.
Substitute
Prepare as directed, using leaner cuts of ground beef, such as ground round or ground sirloin.
Make Ahead
Prepare as directed, except for baking. Cover; seal securely. Freeze. When ready to serve, place in refrigerator 6 to 8 hours to thaw. Bake, uncovered, at 350°F for 1 hour or until heated through, stirring occasionally.
Using a blender or mixer - Stir cream cheese until very soft, gradually blending in 1/2 cup of milk until smooth and creamy. Add remaining milk and the pudding mix. Beat slowly on low for 1 minute (DO NOT OVER BEAT). Pour into cool Graham Cracker Crust. Sprinkle extra graham cracker crust crumbs on top (if you have some). This makes it extra crunchy and looks nice. Then chill 'til set.
FROZEN LEMONADE SQUARES
~Submitted by Jim, WA State
18 squares HONEY MAID Low Fat Honey Grahams, finely crushed (about 1-1/4 cups crumbs)
1/3 cup margarine or butter, melted
1 qt. frozen vanilla yogurt, softened
1 can (6 oz.) frozen lemonade concentrate, thawed
1/2 cup thawed COOL WHIP LITE Whipped Topping
Mint sprigs and lemon slices (optional)
MIX crumbs and margarine. Press firmly onto bottom of 9-inch square pan.
BEAT yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust.
FREEZE 4 hours or until firm. Cut into squares. Serve each square topped with a dollop of whipped topping, mint sprigs and lemon slices, if desired.
BASIL-GARLIC BUTTER
~Submitted by Larry Holmes, Ontario, Canada
(Delicious spread over corn-on-the-cob and grilled field tomatoes and field peppers.)
1/4 cup salted butter, at room temperature
1 tablespoon finely chopped fresh basil
1 teaspoon fresh lemon juice
2 cloves garlic, minced
Combine all ingredients in a small bowl until evenly blended. Refrigerate any leftovers.
Tip: Use any fresh herb in place of garlic. Try lemon thyme or thyme; wonderful with potatoes, grilled chicken or fish. Rosemary-garlic butter is delicious on grilled lamb, chicken or potatoes.
Serves 4.
BUTTER ROAST CHICKEN
~Submitted by Angelique, TX
1 broiler or fryer chicken -- cut-up
1/2 cup butter
1/3 cup lemon juice
1 tablespoon paprika
2 teaspoons salt
1 teaspoon pepper
1 teaspoon brown sugar
1/2 teaspoon dried rosemary -- crushed
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Place chicken in a ungreased 13x9x2-inch baking pan.
Combine remaining ingredients in a small saucepan; bring to a boil. Remove from the heat and pour over chicken. Bake, uncovered, at 325 for 1-1/2 hours or until juice run clear, basting occasionally.
This is good very good you can use chicken or pork chops instead of ribs. I also used my crock pot instead of the oven yum what a great way to make the house smell good. Perfect stick-to-yer-"ribs" dinner! Add coleslaw or salad and some Cornbread and you've got it made!
3 pounds Country-Style Pork Ribs
1/2 cup Water
1 can Tomato Sauce (15-oz.)
1 envelope Dry Onion Soup Mix
1/3 cup packed Brown Sugar
1 tablespoon Dijon mustard
1/4 teaspoon Tabasco sauce or to taste
1 can Great northern beans (16-oz.) -- rinsed and drained
1 can Red Kidney beans (16-oz.) -- rinsed and drained
1 rib Celery -- diced
1/2 medium Red or Green Pepper -- diced
Preheat oven to 350 degrees.
Place ribs in 13 x 9 x 2 inch baking pan with water; cover tightly (if using a pan with a cover, insert a layer of foil to seal). Bake 1 hour; remove ribs to a plate, reserving cooking liquid in a measuring cup.
Meanwhile, in a small saucepan, combine tomato sauce, soup mix, brown sugar, mustard and Tabasco; cook slowly 10 minutes.
Add enough hot water to pan juices to make 1 cup; stir into sauce. In same baking pan, combine beans, celery and pepper, plus all but 1/2 cup of sauce; mix well. Place ribs on top; pour remaining sauce evenly over ribs. Cover tightly; Bake 30-35 minutes or until tender
CAJUN BEANS
~Submitted by Brenda, AL
Hi Maggie and all a2z friends. Here is a recipe that I love.
1 pound ground beef
2 tablespoons oil
salt to taste
1 tablespoon red pepper (Cayenne)
1 cup chopped onion
2 garlic cloves, minced
Brown meat until well brown. Add seasonings, add onion and garlic and saut? until tender. Add to beans and heat until hot.
Good served over corn bread.
My recipe for corn bread
1/2 cup flour
1/2 cup cornmeal
1 egg
1 cup buttermilk
1 to 2 tablespoons oil
Heat oil in iron skillet.
Mix ingredients well and pour in hot skillet. Bake until done to the tough and brown on top. Remove from skillet and cool on wire rack.
FARMHOUSE SALAD
~Submitted by Larry Holmes, Ontario, Canada
1 small red cabbage
salt and pepper
1/2 pound salt pork
1/4 cup oil
1 tablespoon vinegar
1 teaspoon prepared mustard
1/2 cup walnuts
Cut the cabbage into thin slices. Dust with salt and leave in a bowl for 1 hour. Rinse thoroughly and drain.
Meanwhile, cut the salt pork into thin strips. Heat half the oil and fry the pork pieces until golden brown. Drain and allow to cool.
Mix together the rest of the oil, vinegar and mustard and season to taste. Add the dressing to the pork and cabbage and toss the salad to blend well. Add the walnuts just before serving.
Makes 4 servings.
SCOTTISH MOLASSES SPICE CAKE
(Treacle Parkin)
~Submitted by Angelique, TX
2 Cups All-purpose Flour
2 Tbs Ground Ginger
1 Tbs Cinnamon
1-1/2 Cups Dark Brown Sugar, packed
1 Cups Unsalted Butter, softened
1 Cup Molasses
2 Eggs, beaten
1 tsp Baking Soda
1/2 Cup Milk, scalded
Powdered Sugar, for garnish
Preheat oven to 325 degrees. Butter and flour an 8 or 9-inch baking pan.
Sift flour, ginger and cinnamon together, set aside. Cream brown sugar and butter until light and fluffy. Combine molasses and eggs; add alternately with the dry ingredients into the sugar mixture. Dissolve baking soda in hot milk. Stir into the batter, then pour into prepared pan.
Bake 1-1/2 hours or until tests done with a toothpick. Cool about 10 minutes, remove from pan and cool completely. Dust with powdered.
I usually add a little more cinnamon and nutmeg than the recipe calls for. Mmmmmm-good!
Spray a large nonstick saucepan with cooking spray. Add the oil and turn the heat to medium-high. Add the garlic and mushrooms and cook for 3 to 4 minutes, or until the garlic is golden. Add the shrimp, thyme, oregano and pepper and continue to cook, stirring frequently, until the shrimp become translucent, about 4 to 5 minutes.
Meanwhile, cook the linguini according to the package directions until al dente. Drain, cover and keep warm.
Add the tomato sauce to the saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring often. Stir in the parsley and continue to cook for 4 to 5 minutes, until the sauce becomes fragrant.
To serve, pour the sauce over the linguini and sprinkle with Parmesan cheese. Serve immediately.
Servings: 4
COCK A DOODLE CASSEROLE
~Submitted by Brenda, AL
Here is a great casserole.
1/3 cup chopped green pepper
2 Tablespoon chopped onion
4 1/2 oz can mushrooms
2 Tablespoons butter
1 can cream style corn
1 cup sour cream
2 cups cooked egg noodles
2 cups diced cooked chicken
Saut? pepper, onion and mushrooms until tender. Remove from heat and add corn and sour cream.
Put noodles in bottom of 9x13 inch baking dish. Add chicken. Pour mixture on top. Mix lightly. Bake 25 to 30 minutes at 350°.
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Heart Healthy
PUMPKIN-BARLEY RISOTTO WITH MUSHROOMS AND SAUSAGE
~Submitted by Jean, Syracuse, NY
Ingredients:
1/3 lb. turkey sausage (casings removed)
4 cups chopped mushrooms
4 garlic cloves minced
1 teaspoon olive oil
1/2 cup dry white wine
1 1/2 cup low-sodium chicken broth
2 cups water
1 cup pearl barley
2/3 cup pumpkin puree (canned or fresh)
3 cups packed spinach chopped
3 tablespoons freshly grated parmesan cheese
salt and pepper
Bring water and chicken broth to a simmer in a medium saucepan. Cover and keep on low. Heat a large nonstick saucepan over medium heat. Add olive oil. Once oil is heated, add turkey sausage. Saute sausage, breaking it up into small pieces, until it loses its raw color, about 3-4 minutes. Add chopped mushrooms to pan and cook for about 4 minutes. Add garlic cloves and barley. Stir frequently for 2 minutes. Add white wine and stir. Cook until most of the wine is gone, about 1 minute. Add enough simmering broth to cover the mixture. Keep the mixture at a very low boil adding more broth as the mixture becomes dry. Continue this process until barley is just tender, about 20 minutes. Stir in the pumpkin and cook for an additional 1-2 min. Reduce heat to low. Stir in the cheese until just melted.
Add the spinach and cover until the spinach is wilted, about 30 seconds. Salt and pepper to taste.
Makes 4 servings.
Nutritional Analysis:
Calories – 376
Total fat – 12 g.
Saturated fat – 3 g.
Sodium – 361 mg. (without added salt)
Cholesterol – 30 mg.
Combine all ingredients in a small jar with a shaker top. Use for seasoning broiled fish, poultry, cooked vegetables, soup and stews, or place it on the table to be used individually.
BUTTERMILK COTTAGE CHEESE MUFFINS
~Submitted by Angelique, TX
Yield: 24
Ingredients:
1 1/2 cup flour unsifted
1/2 cup buckwheat or whole wheat flour unsifted
1 cup cornmeal
4 1/2 tsp baking powder
3 tbl sugar
2 x egg
1 cup small curd cottage cheese
1 cup buttermilk
1/3 cup salad oil
Method:
Combine flours, cornmeal, baking powder, salt & sugar; mix well. In small bowl, beat eggs lightly; mix in cottage cheese, buttermilk & oil. Make a well in center of dry ingredients and add liquid
ingredients all at once. Stir with fork just enough to blend. Spoon into well-greased 2 to 3 inch muffin cups. Bake at 400 about 20 min., or till nicely browned. Can be frozen.
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Diabetic Choices
DIABETIC-FRIENDLY PINEAPPLE UPSIDE-DOWN CAKE
~Submitted by Bev, Montreal, Canada
First of all, folks, please take 20 seconds to vote. Yep, that's all it takes, and what a boost it is for Maggie and this newsletter she slaves over for us; you can't show me a better recipe exchange newsletter on the internet!! I know because, at one time or another, I've subscribed to several.. and they were sorely lacking. You subscribe to this ezine.. therefore, you must like it; right? Then show your appreciation.. PLEASE!! If you think voting is tedious and time-consuming, try this easy method:
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let's all make each other proud and VOTE.. many thanks!! :~))
OK.. on to the recipe:
Had a fresh pineapple I had to figure out how to use up, so decided to make this last week and adapt it to Splenda; it turned out really well. My grandson (8) was with me and had never tasted Pineapple Upside-Down Cake.. found the concept "awesome"/LOL Hope you enjoy as well.
Ingredients:
2 tbsp. white Splenda (for cooking)
3 tbsp. brown Splenda (for cooking)
5-6 dots of butter (equaling about 2 tbsp.)
5 whole slices of fresh pineapple (core removed)
several maraschino cherries (placed in the circle of the pineapple rings, around the edges, etc.)
1 1/2 cups all-purpose flour
6 tbsp. cake flour
6 tbsp. ground almonds (ground mine in the food processor)
3/4 tsp. baking powder
1/2 tsp. salt
3/4 cup Splenda (for cooking)
1 cup soft butter (I used margarine as I didn't have enough butter on hand)
4 large eggs
1 tsp. vanilla extract
3/4 cup sour cream (lite)
Spray a 9" round cake tin with Canola oil spray. Sprinkle the 5 tbsp. of white & brown Splenda over the bottom of the pan, then dot with butter. Lay pineapple rings around the pan and decorate with the cherries.
In a medium bowl, whisk together the flours, almonds, baking powder and salt.. set aside.
In large mixing bowl, beat Splenda and butter together until light and fluffy; add eggs one at a time, beating well after each. Beat in vanilla. Beat in dry ingredients, alternately with sour cream, in 2 additions. Fold into pan atop the pineapple layer and bake at 325 F for 60-70 minutes (mine was done in 60). Serve warm with a dollop of vanilla ice-cream or Lite Cool-Whip.. MMM MMM GOOD! :~))
CHOCOLATE SAUCE
~Submitted by Jean, Syracuse, NY
This sauce is so good it disappears quickly. It is delectable as a dessert topping over ice cream, sponge cake, or fresh pears, and is superb as the base for chocolate drinks.
2 tsp. (10 ml) cornstarch
1/2 cup (125 ml) cocoa
2 cups (500 ml) cold water
Artificial sweetener equivalent to 40 ml (8 tsp) sugar (8 aspartame tablets)
2 tsp. (10 ml) vanilla
Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener and vanilla, cover and allow to cool. Store in clean jar in refrigerator up to 6 weeks.
Makes about 550 ml (2 1/4 cups) sauce, 12 servings. Each serving: 45 ml (3 tbs)
2 G carbohydrate 1 G protein 12 calories
Variation: Mocha Sauce: Substitute 500 ml (2 cups) strong coffee for water in the above recipe.
PISTACHIO DREAM CAKE
~Submitted by Maggie, TX
"This moist delightful cake is good for you and yummy, too," assures Audrey Grimm of Mesa, Arizona.
DIRECTIONS
In a large mixing bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low speed for 1 minute. Gradually beat in soda.
Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
For frosting, combine milk and dry pudding mix in a mixing bowl; beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.
Yield: 20 servings.
Nutritional Analysis: One serving (1 piece) equals 148 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 300 mg sodium, 28 g carbohydrate, 0 fiber, 3 g protein.
Diabetic Exchanges: 2 starch.
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9 ounces Italian-style hot turkey sausages
1 teaspoon olive oil
1 cup chopped yellow onion
1 large clove garlic, minced
1/4 pound whole fresh mushrooms
1 (28-ounce) can crushed tomatoes
1/2 teaspoon hot pepper flakes, or to taste
Freshly ground black pepper
6 ounces orzo or other rice-shaped pasta 1 cup frozen peas
1 cup frozen corn kernels
Bring water to a boil for orzo.
Place sausages in a nonstick skillet with olive oil. Cook, uncovered, until well browned, turning once or twice, about 15 minutes. Remove sausages from pan and, when cool enough to handle, slice thickly.
Add onion to the skillet and saute until it begins to brown.
Add garlic. Trim and chop mushrooms coarsely. Add with tomatoes, hot pepper flakes and black pepper to the onion and cook over medium heat for 5 minutes.
Meanwhile, add orzo to boiling water.
While orzo is cooking, stir peas and corn into the skillet and cook 3 to 4 minutes longer.
Add sausages to sauce. Drain orzo and toss with the sauce.
Makes 3 servings
SHRIMP CREOLE FOR TWO
~Submitted by Maggie, TX
Servings: 2
2 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
1 1/2 cups cooked rice
1/2 can (from a 14.5 oz.) garlic and onion diced tomatoes
1/2 medium green bell pepper, chopped
1/4 cup sliced celery
1/4 cup chopped onion
1 to 1 1/2 teaspoons Creole seasoning
2 teaspoons packed brown sugar
1/4 teaspoon dried oregano
1/2 pound peeled and deveined medium raw shrimp
Preheat oven to 450 degrees F or grill to medium-high. Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano. Stir in shrimp.
Center one-half of mixture on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 14 to 16 minutes on a cookie sheet in oven OR GRILL 8 to 10 minutes in covered grill.
Source: Reynolds Kitchens
BLACKBERRY CRISP
~Submitted by Jean, Syracuse, NY
FOR THE FILLING:
3 cups blackberries
3 to 4 tablespoons sugar
1 teaspoon fresh lemon juice
1 tablespoon flour
1 tablespoon butter
FOR THE TOPPING:
1/2 cup flour
3 tablespoons brown sugar, packed
1/4 teaspoon cinnamon
dash salt
2 tablespoons butter, cut in small pieces
TO PREPARE THE FILLING:
In shallow 1-quart oven-proof casserole dish, toss together blackberries, sugar, lemon juice and flour. Cut 1 tablespoon butter into small pieces and sprinkle over blackberries.
TO PREPARE TOPPING:
In small bowl, stir together flour, brown sugar, cinnamon and salt. Combine 2 tablespoons butter into flour mixture using fingertips. When crumbly, sprinkle over blackberries.
Bake at 375 degrees F until berries bubble and topping browns, about 40 minutes.
If desired, serve with ice cream.
Servings: 2
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Publisher's Choice
EASY CHEESE BISCUITS
2 C buttermilk baking mix
1 C sour cream
1 C finely grated sharp cheddar cheese (plus more for tops)
7 T salted butter
? - 1 t garlic salt (optional)
Preheat oven to 400F. Lightly grease 12-cup muffin tin or coat with non-stick cooking spray.
In medium bowl, stir together baking mix, sour cream, 1 cup cheese, 6 tablespoons of melted butter and garlic salt (if using), until dry ingredients are moistened.
Divide batter evenly among muffin cups. Gently brush tops with remaining butter and sprinkle lightly with additional cheese.
Bake for 9 to 11 minutes, or until biscuits are lightly browned.
Makes 12 biscuits.
CREAMY, DREAMY, SPINACH, ONION, AND BACON DIP
This is a Paula Deen recipe, which I prepare for family gatherings. It just doesn’t get any easier than this.
Dip may be made up to 2 days ahead of time, covered, and refrigerated. Let stand 20 minutes before baking as directed.
1 pound bacon, cooked and crumbled
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1 (10 oz) package frozen chopped onions, thawed and squeezed dry
3 (8 oz) pkgs cream cheese, softened
1 (3 oz) pkg shredded Parmesan cheese
1 cup shredded mozzarella cheese
? cup mayonnaise
Corn chips (I use Doritos Scoops)
Preheat oven to 350F.
Combine all ingredients except corn chips in a medium bowl. Spoon mixture into a 2-quart baking dish. Bake 30 minutes or until hot and bubbly. Serve with corn ships.
Makes 12 to 15 servings.
TACO POTATO SKINS
These make a great appetizer but we’re partial to serving them as a quick dinner. I pretty much follow the recipe here except we jazz up the potatoes to our personal taste (Angela adds saut?ed mushrooms, Trey and me will add jalapeno or hot sauce). You can use most any leftover meat (especially chili) in place of the taco-seasoned beef.
4 baking potatoes (about 7 oz each), washed and patted dry
1 lb ground beef
1 small onion, chopped
1 pkt taco seasoning (1.25 oz)
8 oz shredded cheddar cheese (we use sharp)
3 scallions, trimmed and chopped
1 teaspoon black pepper
Ranch dressing
Heat oven to 375F. Prick potatoes with a large fork. Bake at 375F for 45 minutes.
Meanwhile, in a large non-stick skillet, cook beef over medium-high heat until browned, about 5 minutes. Drain off fat, add onion and 1 tablespoon of the taco seasoning and cook 5 minutes.
Scoop flesh out of baked potatoes (do not break skins). Place in a bowl; set skins aside. Mash potato flesh; stir in beef mixture, cheese, scallions, black pepper and remaining taco seasoning.
Spoon mixture into skins, packing tightly (bake extras in a small casserole). Place filled potatoes in a dish and bake at 375F for 15 minutes. Serve with Ranch dressing.
Preheat oven to 325F. Mix crumbs and butter; press firmly onto bottom of 13x9-inch baking pan. Bake 10 minutes.
Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 45 to 50 minutes or until center is almost set. Refrigerate at least 4 hours or overnight. Cut into 32 squares to serve. Store leftover dessert squares in refrigerator.
Makes 32 squares, 1 square each.
Tip: Use the bottom of a dry measuring cup to evenly press cookie crumb mixture onto bottom of pan to form crust.
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