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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. We're the lucky recipients of some great recipe submissions from readers today. I got a chance to try a couple of them out and they are winners. It may appear in the Crazy Corner cartoon that I am male bashing. Not true! I love men!!! They're way up there on my favorites list... along with sliced bread and Calphalon hard anodized cookware!
Our Monthly Theme topic of Winter Soups is in full swing. The recipes are trickling in daily and I am hoping for a good turnout. Now is a great time to 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.
Let's get on with the issue. The recipes are super and the rest that's been tucked in will make you think and laugh. 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.
Staying healthy during the winter takes a little planning. Use these helpful tips to stay energized and ready to take on any day.
Focus on fruits. Many supermarkets have expanded their selection of fruits. Try a new fruit as a snack and wake up your taste buds!
Keep a bag of frozen white grapes in the freezer. When you have a craving for something sweet, pop one or two in your mouth. The cold, sweet taste will be a low-calorie solution.
When eating out, plan your meal in advance. Rather than ordering a lunch portion, order the full amount but eat only half, taking the rest home. You’ll get two meals for the money and half the calories each time.
Fill up with fluids. Drinking a glass or two of water before a meal will make you feel full and want to eat less. Savor a cup of decaffeinated tea with sweetener after a meal or between meals.
Don’t sabotage your salad! It’s easy to load on a variety of toppings when selecting from the salad bar. After all, it’s salad… so it has to be good for you, right? Don’t be tricked by piling on the meats and cheeses. Stick to crisp veggies and choose reduced fat/calorie salad dressing.
Don’t skip breakfast. You can quickly and easily make a healthy smoothie in your blender by combining fruit (fresh or frozen), skim milk and yogurt. Add a small cube of fresh tofu for protein and you won't get that "empty" feeling around mid-morning. The varieties are as endless as your imagination! This is a convenient way to add calcium and fruit to your diet.
Jump-start your metabolism with a "kick" to your menu. Add a little cayenne pepper to your turkey chili or vegetable soup. The additional spice will add flavor to your food and give your metabolism a boost. It's also a good antioxidant.
Use Low Fat or Fat Free Eagle Brand in any recipe calling for sweetened condensed milk. This is a simple way to cut fat and calories from your favorite recipes without sacrificing the taste.
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
10th Kimberly D. in Pflugerville, Texas
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
21st John E. in Mobile, Alabama
22nd Vicky M. in Amarillo, Texas
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.
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!
LOUISIANA
MARDI GRAS KING CAKE
~Submitted by Johnny, LA
1 package Yeast
1/4 cup Warm water
6 teaspoons Milk, scalded and cooled
4 cups Flour (to 5 cups)
1/2 pound Butter
3/4 cup Sugar
1/4 teaspoon Salt
4 Eggs
2 teaspoons Melted butter
Small plastic doll (or bean)
Light corn syrup for topping
Granulated sugar for topping - green, yellow, purple
Dissolve yeast in warm water. Add milk and about 1/2 cup of flour. In a large bowl, blend butter, sugar, salt and eggs. Add yeast mixture and mix thoroughly. Gradually, add 2 1/2 cups flour to make a medium dough. Place in a greased bowl and brush with melted butter. Cover with a damp cloth and allow to rise until double in volume, about 3 hours. Use 1 cup or more flour to knead dough and roll into a 4 to 5 foot long rope. Form into a oval on a 14 x 17" greased cookie sheet, connecting ends of the rope with a few drops of water. Cover with a damp cloth and let rise until double in volume, about 1 hour. Bake at 325 degrees for 35 to 45 minutes or until lightly browned. Brush top of cake with corn syrup and sprinkle with alternating bands of colored sugar. Cake freezes well.
Press the doll (or bean) into the dough from underneath After It Bakes.
Note from Maggie: While custom holds that the person who finds the baby in their slice will be rewarded with good luck, that person is also traditionally responsible for bringing the King Cake to the next party or gathering.
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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This is a super good recipe that I found on another site and doctored a bit, since I didn't have some of the original ingredients. I have looked for a recipe this good, since I left NC twenty-five years ago! Now, before you copy this
off.....Please go vote for
A2Z....it is the best way we have of telling Maggie "Thank You" for all she does, getting these recipes together, for us!!
8 oz cream cheese, softened
1 1/2 c. extra sharp cheddar cheese, grated
1 c. Monterey jack cheese, grated
1/2 c. mayonnaise
1 tsp balsamic vinegar
4 ounces pimentos, chopped
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
2 or 3 dashes hot sauce
fresh ground pepper, to taste
Using a mixer, beat cream cheese until soft. Add the remaining ingredients and beat until creamy and combined. Cover and refrigerate for about an hour. Serve with celery sticks, crackers or even on bread, as a sandwich!
4-5 Boneless, skinless chicken Breasts
1 Small yellow onion
1 package 12 white corn tortillas (the bigger ones)
16 oz Jar chunky salsa
1 can Cream mushroom soup
1 can Cream chicken soup
1 lb Medium cheddar cheese
Wash chicken and place in glass dish or plate and microwave till cooked, about 12 min. Save juices from chicken and pour into bottom of casserole pan. Cut chicken into med. size chunks after it is cooked. Set aside.
Cut corn tortillas into med. size squares. Set aside.
Spread cheese. Set aside.
Dice onion and put in a bowl. Combine onion, cream of mushroom soup, cream of chicken soup, and jar of salsa verde. Stir until all ingredients are mixed together well.
In your casserole pan with the chicken juices on the bottom, layer corn tortillas, chicken, and salsa mix. You should have about 4 layers of each starting with the tortillas, then chicken, then spread a nice layer of the salsa mix on top of each layer. You should use all the ingredients. Take
shredded cheese and top the casserole with a nice thick layer.
Place in oven for 1 hour at 325 degrees. Cheese should be melted and bubbled on top forming a crust. Let cool a bit to allow sauce to thicken and serve.
*Note from Maggie: I tried this one and it is excellent. Has all sorts of goodies that my kids love!
CHOCOLATE OATMEAL CANDY
(aka No Bake Cookie)
~Submitted by Brenda, AL
Hi Maggie and all a2z friends. Brenda here from Alabama. The below recipe has 2 names. I call it candy but some call it no bake cookies. Either name they are addicting.
2 cups sugar
1/2 cup milk
2 1/2 cups oatmeal (I like to use the old fashion kind it makes them chewy)
1 teaspoon vanilla
4 Tablespoons cocoa
1 stick butter (I only use real for all my baking)
1/2 cup peanut butter (I use smooth and add pecans)
1/2 to 1 cup chopped pecans
Melt butter in sauce pan. Add sugar, milk, cocoa, pecans and vanilla. Boil 2 minutes NO LONGER.
Set pan in cool water and cool slightly. Beat until holds together. Drop by teaspoonfuls
onto wax paper to cool.
MESQUITE MEATLOAF
~Submitted by Angelique, TX
1 lb ground beef
1 or 2 tablespoons (depending on your taste) of McCormick Grill Mates Mesquite flavoring
2 eggs
approx. 1/3 cup tomato sauce or ketchup
approx. 3/4 cup shredded cheddar cheese or your favorite mild cheese
1/2 cup of Italian Bread Crumbs
Mix all together, bake in loaf pan at 350 for about 40 min.
2 cups all-purpose flour
3/4 cup light brown sugar, packed
1/2 cup butter, softened
1 & 1/2 cups pecan halves
1/2 cup light brown sugar, packed
2/3 cup butter
1 & 1/2 cups milk chocolate chips
Combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend until crumbly. Pat mixture firmly onto bottom of ungreased 9x13-inch baking pan. Sprinkle pecan halves over the unbaked crust. Set aside.
In small saucepan, combine 1/2 cup brown sugar and 2/3 cup butter. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil for one minute, stirring constantly. Drizzle the hot caramel mixture over pecans and crust. Bake at 350 degrees for 18 to 20 minutes or until caramel layer is bubbly and crust is light brown. Remove from oven and immediately sprinkle with chocolate chips. Use a small spatula or butter knife to spread chips evenly as they melt.
Cool completely before cutting into squares.
BACARDI RUM CAKE
~Submitted by Johnny, LA
Cake :
1 cup pecans
1/2 cup cold water
1 package yellow pudding cake mix
1/3 cup vegetable oil
3 eggs
1/2 cup Bacardi dark rum
Glaze :
1/4 pound butter
1 cup sugar
1/4 cup water
1/2 cup Bacardi dark rum
Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 inch Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool, invert on serving plate. Prick top of cake. Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum. Allow to cool while cake is in the oven. Spoon and brush glaze evenly over top and sides of cake. Repeat until all glaze is used up.
Chef's note : If a yellow pudding cake mix is not available, add 1 small package of Jell-O instant vanilla pudding mix, add an additional egg and use 1/2 cup of oil instead of 1/3.
SAVORY CORN COBBLER
~Submitted by Jean, Syracuse, NY
12 tbs Unsalted butter, plus more for the dish
1 Jalapeno, minced
4 Scallions, sliced
4 cup Fresh or Frozen Corn Kernels
1 cup Chicken broth
1-1/2 cup. Heavy Cream
1 1/2 tsp. Kosher Salt
1/4 tsp. Black Pepper
2 cup. Flour
1 tbs baking powder
1 tbs Minced fresh thyme or 1 tsp. dried
1 cup Whole Milk
Heat oven to 375. In a skillet, over med heat, melt 2 tbs. butter. Add the jalapeno and scallions. Cook for 3 minutes. Add the corn and broth. Increase heat to Med. high and cook for 4 minutes. Turn off heat, stir in the cream. 1 tsp. of salt and the pepper. Pour into a buttered 9-by-13 inch baking dish. In a large bowl, combine the flour, baking powder, and the remaining salt. Using 2 knives or your fingertips, add the remaining butter, cut into small pieces. Mix until it resembles crumbs. Stir in the thyme and milk. Drop heaping spoonfuls of the batter on top of the corn mixture. Bake for about 50 minutes. Garnish with fresh thyme if desired.
FROSTY CHOCOLATE CHIP PIE
~Submitted by Angelique, TX
Melt some HERSHEY'S Semi-Sweet Chocolate Chips in the microwave and you're already halfway done with this simple recipe! These are so easy, you might want to make several to stock the freezer for drop-in guests.
Directions
1. Combine chocolate chips and milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
2. Beat in cream cheese with whisk or spoon until mixture is well blended and smooth. Cool just to room temperature. Gently fold 2-1/2 cups whipped topping into chocolate mixture; spoon into crust.
3. Cover; freeze until firm. Garnish with whipped topping and fruit.
Makes 6 to 8 servings.
PEANUT BUTTER VELVEETA FUDGE
~Submitted by Treva, Eastern TN
1/4 pound Velveeta cheese
1 cup peanut butter
1/2 cup (1 stick) butter or margarine
1 pound confectioners' sugar
1 teaspoon vanilla extract
Melt in glass bowl in microwave approximately 3 minutes. Stir until smooth. Cool. Add 1 pound confectioners' sugar and 1 teaspoon vanilla extract. Mix well. Press into ungreased pan. Chill.
Cut and serve.
BAKED TOMATOES AND CHEESE
~Submitted by Tena, MO
4 tomatoes, peeled and thickly sliced
2 tablespoons butter
6 hard boiled eggs
Cheddar cheese grated
Medium cream sauce
Toasted bread crumbs
Saute tomato slices in butter for 1 minute on each side and drain. Rub the eggs through a sieve. Arrange layer of tomatoes in buttered baking dish. Cover with a layer of the eggs, sprinkle lavishly with the cheese and top with the cream sauce. Continue layering, finishing with sauce. Add more cheddar and top with bread crumbs. Bake at 350F for 30 minutes.
This recipe totally intrigued me. If anyone tries this, let me know how it comes out!
4 servings
4 - 4 oz fillets of salmon
1 T olive oil
salt and pepper to taste
1 t dried dill, or to taste
3 T freshly squeezed lemon juice
Tear off 4 sheets of foil, large enough to wrap each fillet. Grease one side of each pc of foil. Place one salmon fillet on each and drizzle a little olive oil on top of each piece. Sprinkle with salt, pepper and dill weed. Drizzle a bit of the lemon juice over each piece. Wrap up the fillets, carefully sealing each foil packet. Test each packet by pressing on it. If air escapes, re-wrap it. Put on the top rack of the dishwasher and run for a full cycle, with heated drying. Salmon will be done when the dishwasher runs the full cycle.
BAKED EGGPLANT MARINARA
~Submitted by Jean, Syracuse, NY
8 1/2-inch-thick center-cut eggplant rounds (from 2 small eggplants)
All purpose flour
2 eggs, beaten to blend
1 1/2 cups fresh breadcrumbs made from crust less French bread
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
4 tablespoons olive oil
1 cup ricotta cheese
1 1/4 cups purchased marinara sauce
3/4 cup freshly grated mozzarella cheese (about 3 ounces)
Preheat oven to 350 F. Lightly oil baking sheet. Sprinkle eggplant rounds with salt and pepper. Place flour and eggs in separate shallow bowls. Mix breadcrumbs and Parmesan cheese in another shallow bowl.
Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 4 eggplant rounds to skillet. Cook until golden brown, about 5 minutes per side; transfer to prepared sheet. Repeat with remaining oil and eggplant rounds. Spread 2 tablespoons ricotta cheese over each round. Top each with sauce and mozzarella cheese, dividing equally. Bake until rounds are heated through and cheese is melted, about 15 minutes.
SKILLET CHICKEN WITH TOMATOES
~Submitted by Angelique, TX
4 boneless chicken breast halves
1/4 cup chopped onion
1/3 cup grated Parmesan cheese
1/2 teaspoon rosemary, crushed
3 tablespoons flour
1 can (14.5 ounces) diced tomatoes with Italian seasonings
1 cup mushrooms, sliced
Flatten chicken slightly. Coat with 3 to 4 tablespoons of the Parmesan cheese and then coat with flour. Sprinkle with salt and pepper. In skillet cook chicken in oil over medium-high heat until done. Remove to serving dish; keep warm. In same skillet, cook mushrooms, onion, and rosemary until soft. Add tomatoes; cook, uncovered, over medium heat until thickened. Spoon mixture over chicken; sprinkle with remaining Parmesan cheese. Serve chicken with sauce over spaghetti or other pasta.
1/2 bag Doritos
1 pound lean ground beef, browned and drained
2 cans chili with beans, heated
2 cups shredded cheese, your choice
Spray a 9x12 casserole dish with vegetable oil. Break up Doritos and put in casserole dish. Layer with ground beef, then chili, then cheese.
Bake at 350 degrees F for 20-30 minutes or until heated and cheese is melted.
Top with your favorites: diced tomatoes, sour cream, onions, jalapenos, salsa, lettuce, olives.
May reheat in the microwave.
CHAMPAGNE MUSTARD
~Submitted by Barbara, Chula Vista, CA
2/3 cup champagne vinegar
2/3 cup dry mustard
3 eggs
3/4 cup sugar
Combine vinegar and mustard. Beat eggs and sugar. Add egg and sugar mixture to mustard mixture in top of double boiler over boiling water, stirring until thick. Refrigerate. Serve with baked ham.
Makes 1 1/2 cups.
BEEF STROGANOFF... MY WAY
~Submitted by Beverley, Montreal, Canada
I've seen several recipes for Stroganoff, but to me it's not stroganoff without green (or red.. or yellow) peppers included. Made this just last night and it turned out so good, thought I'd send it in:
2 tbsp. olive oil
1 1/2 lbs round steak (or any less expensive cut of steak), fat trimmed & cut in strips
2 tbsp. arrowroot powder (can use cornstarch or flour instead, but arrowroot has less carbs)
1 large onion, cut in large strip-dice
10 fresh mushrooms, thickly sliced
1 large green sweet pepper (I used 1/2 green, 1/2 red)
2 cloves garlic, minced
1 envelope Bovril beef sachet (or 1 tbsp liquid beef Bovril)
2 tsp. worcestershire sauce
freshly ground black pepper and 60%-less-sodium sea-salt to taste
1 1/2 cups beef broth
1/4 cup of water mixed with 2 tbsp "BISTO" beef gravy & sauce mix
1 cup lite sour cream
Dust the steak strips with the arrowroot, and then brown in the oil on med-high heat in a deep skillet. After turning once, add onion, mushrooms, green pepper and garlic. Saute 2-3 mins, sprinkle with Bovril and W-sauce, salt & pepper. Add beef broth, bring back to simmer, reduce heat to low, cover and simmer approx. 1 hour or until meat is very tender when fork-tested. Mix Bisto and water (or beef broth), add to skillet and stir until it bubbles again, and thickens a bit. Stir in sour cream.. and voila! Serve with egg noodles or rice.
BASIL SHRIMP FETTUCCINE
~Submitted by Angelique, TX
8 oz. uncooked fettuccine
1/2 cup chopped onion
1/4 cup each chopped sweet yellow and red pepper
1 to 2 garlic cloves, minced
2 T. olive oil
1/4 cup flour
1 can fat free evaporated milk (12 oz)
1/2 t. salt
1/4 t. white pepper
1/8 t. cayenne pepper
1 pound uncooked shrimp, peeled and deveined
2 T. minced fresh basil or 2 t. dried basil
Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saut? onion, peppers and garlic in oil until tender. In a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil; cook and stir to 2 minutes or until thickened. Reduce heat; add shrimp and basil. Simmer, uncovered for 3 minutes or until shrimp turn pink. Drain pasta; place in large bowl. Add shrimp mixture and toss to coat.
Serves 6.
BANANA CHOCOLATE BUNDT CAKE
~Submitted by Treva, Eastern TN
1 & 2/3 c Sifted flour
1/3 c Dutch processed cocoa powder
1 ts Salt
2 ts Soda
2 md Ripe bananas
1 c Butter or margarine, softened
1 & 1/2 c Sugar
4 Eggs
1/4 c Sour cream
1/4 c Milk
Preheat oven to 350 degrees F. Grease and flour 12 cup Bundt pan or 10 inch angel food tube pan. Sift flour, cocoa, salt and soda together. Mash the bananas with fork. Cream butter and sugar until light. Add sour cream and bananas to butter and sugar. Beat the eggs until well blended. In four stages, beat eggs into butter-sugar-sour cream-banana mixture. Blend in 1/2 the flour-cocoa mixture. Stir in the milk and remaining flour. Mix only until evenly blended. BE CAREFUL NOT TO OVER MIX BATTER. Spoon into prepared pan and bake 30 minutes on the lowest level of your oven rack. Rotate cake moving the back to the front. Continue baking until toothpick pulls out clean from the center - about 30 minutes more. Let cool in pan 5 minutes on a rack. Turn out on rack and cool before serving.
HONEY BAKED CHICKEN
~Submitted by Jean, Syracuse, NY
INGREDIENTS:
1 frying chicken, cut up, about 3 to 3 1/2 pounds
4 tablespoons butter
1/2 cup honey
1/4 cup pineapple juice
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon curry powder
PREPARATION:
In a 9x13x2-inch baking dish, melt butter. Combine honey, pineapple juice, mustard, salt, and curry powder. Pour over chicken in a large bowl, coating well. Arrange chicken in baking dish. Bake, uncovered, about 1 hour at 375°. Turn chicken pieces over at least once during baking.
Serves 4.
Note from Maggie: We did this one and the sweetness (honey and juice) and bite (curry and mustard) was a very pleasant combination. Of course, we use only
Ohio Honey from a2z's very own Lucy
Wellhausen!
MUSHROOM AU GRATIN
~Submitted by Luanne, FL
1/2 lb of mushrooms
1/4 cup butter
1/4 cup sour cream
1 tbs flour
1/2 cup shredded cheddar cheese
Wash and drain mushrooms, then saut? in the butter, place in baking dish.
Mix sour cream, flour and cheese and pour over mushrooms. Bake at 350* until hot and bubbly.
Serve as a side dish or eat for your lunch with crackers !!
LAYERED MEAT CASSEROLE
~Submitted by Larry Holmes, Ontario, Canada
1/2 pound beef for stew
1/2 pound pork for stew
1/2 pound lamb for stew
1/2 pound veal for stew
1 medium-size celeriac (celery root), peeled and diced
1 large onion, peeled and sliced
2 cups peeled and sliced carrots
1 1/2 cups peeled and diced potatoes
3 cups shredded white cabbage
salt and pepper
grated nutmeg
dried marjoram
2 cups stock or broth
3 tablespoons chopped parsley for garnish
Cut all the meats into bite-sized pieces and layer with vegetables in a large flameproof pan or casserole, seasoning each layer with salt, pepper, nutmeg and marjoram to taste.
Pour in the stock, over and bring to a boil. Reduce the heat and simmer for about 1 1/2 hours, or cook in a preheated 350-degree oven for about 2 hours.
Serve from the pan, sprinkled with chopped parsley.
Serves 6
CHEESE SQUASH PATTIES
~Submitted by Brenda, AL
Hi Maggie and my 'Z' friends, Brenda from Alabama here. I used to make these to get my kids to eat veggies.
1 cup flour
3 cups yellow squash, grated
1 medium onion, chopped
1 cup shredded cheddar cheese
salt & pepper to taste
2 Tablespoons melted butter
1/4 cup oil
2 eggs beaten
3/4 cup milk
Place flour in large mixing bowl. Add eggs, milk and butter. Stir in salt & pepper. Fold in squash, onion and cheese. Mix well. Drop by spoonfuls into hot oil and fry until browned. Turn once. Drain on paper towel.
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
In a large skillet sprayed with cooking oil spray, brown meat and potatoes. Stir in mushrooms. In a covered jar, combine flour and skim milk. Shake well to blend. Pour milk mixture over meat mixture. Add parsley flakes and black pepper. Mix gently to combine. Continue cooking for 6 to 8 minutes or until mixture thickens, stirring often.
PASTA SHRIMP POT
~Submitted by Jean, Syracuse, NY
8 ounces frozen peeled, deveined, cooked shrimp
26 oz jar pasta sauce (low-sodium)
3 cups cooked pasta
2 cups frozen peas and carrots
4 teaspoons Parmesan cheese
Place all ingredients except Parmesan cheese in large microwave container and cook covered in microwave on high for 3 minutes. Stir and continue cooking until heated through.
Serve hot with Parmesan on top. This dish goes great with a large tossed salad.
Serves 4. Each 2-cup serving: 322 calories, 2.5 g fat, .5 g saturated fat, 0 g trans fat, 87 mg cholesterol, 428 mg sodium, 53 g carbohydrate, 7 g fiber, 22 g protein.
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Diabetic Choices
BLUEBERRY OAT MUFFINS
~Submitted by Treva, Eastern TN
1 cup oats (quick or old fashioned, uncooked)
1 cup buttermilk
1/4 cup egg substitute or 2 egg whites, lightly beaten
2 TBSP butter, melted
1/2 tsp grated lemon peel
1 cup all-purpose flour
1/4 cup Splenda
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (optional)
1 cup fresh or frozen blueberries (do not thaw)
Heat oven to 400 deg. Lightly spray twelve medium muffin cups with cooking spray.
In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute, butter and lemon peel until blended. In large bowl, combine flour, Splenda, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full. Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.
Serve warm.
ZUCCHINI BEEF LASAGNA
~Submitted by Jean, Syracuse, NY
“This fresh-tasting and mildly seasoned Italian entree is a real crowd-pleaser,” remarks Brenda T. of Newhall, California.
1 pound lean ground beef
2 garlic cloves, minced
2 cans (8 ounces each) no-salt-added tomato sauce
1/2 cup water
2 bay leaves
1 teaspoon minced fresh parsley
1 teaspoon Italian seasoning
1 package (16 ounces) lasagna noodles, cooked, rinsed and drained
1 cup fat-free cottage cheese
1 small zucchini, sliced and cooked
1 cup (8 ounces) reduced-fat sour cream
In a skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Add tomato sauce, water, tomato paste, bay leaves, parsley and Italian seasoning; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-40 minutes. Discard bay leaves. Spread 1/2 cup meat sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Arrange five noodles over sauce, cutting to fit. Spread with cottage cheese. Cover with five noodles, half of the meat sauce and the zucchini. Cover with five noodles and sour cream. Top with remaining noodles and meat sauce. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts: One serving equals 187 calories, 8 g fat (0 saturated fat), 21 mg cholesterol, 270 mg sodium, 19 g carbohydrate, 2 g fiber, 14 g protein.
Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.
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1 Reynolds Oven Bag, regular size (10 x 16-inches)
1 tablespoon flour
1 (10 oz.) can diced tomatoes and green chilies, drained
2 boneless, skinless chicken breast halves
Salt, pepper
1 medium green or red bell pepper, cut in strips
Preheat oven to 350 degrees F. Shake flour in Reynolds Oven Bag; place in 13 x 9 x 2-inch baking pan.
Add tomatoes to oven bag. Squeeze oven bag to blend in flour. Season chicken with salt and pepper, if desired.
Add chicken to oven bag. Turn oven bag to coat chicken with sauce. Arrange chicken in an even layer in oven bag. Place green and red pepper strips over chicken.
Close oven bag with nylon tie; cut six 1/2-inch slits in top.
Bake 25 to 30 minutes or until chicken is tender.
Servings: 2
PITA POCKET TACOS
~Submitted by Maggie, TX
1/2 pound ground meat
2 Tbsp. water
1/2 cup green pepper, chopped
2 Tbsp. tomato sauce
1/2 cup onion, chopped finely
2 ounces low fat Monterey Jack cheese
1/4 tsp. salt
Lettuce, shredded
1/2 garlic clove
Tomato, chopped
Dash ground cumin
1 pocket (pita) bread, cut in half
Brown ground meat and drain off fat. Add onions, green peppers, and salt; cook until tender. Grind garlic and cumin together. Add water to garlic and cumin, stir, then add to browned meat. Stir in tomato sauce. Simmer on low heat for about 10 minutes. Warm pocket bread in toaster or oven, then stuff with ground meat mixture and garnish with lettuce, tomato and low fat cheese.
Serves 2.
NUTRITION FACTS (per serving) - Calories 480 fat 25 g calories from fat 230 sodium 860 mg total carbohydrate 29 g
NEW ENGLAND BOILED DINNER FOR ONE
Crockpot
~Submitted by Jean, Syracuse, NY
5 or 6 baby carrots
4 boiling onions
1 celery stalk
1 small turnip or potato
Sprig of parsley
Peppercorns
1/4 head of cabbage
1/2 pound 1-inch ham steak
Water
Dice herbs and vegetables and put on bottom of crock pot. Put ham and cabbage on top. Add water to just under the ham (the ham and cabbage will release more water).
Cover and cook for 6-8 hours.
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Publisher's Choice
CREAMED NEW POTATOES AND PEAS
1 1/4 lb. small new potatoes, unpeeled
1 tsp. salt
Sauce:
1/4 c. butter
1/4 c. all-purpose flour
3/4 c. chicken broth
1 1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
In large saucepan combine potatoes and salt. Add water to cover and bring to a boil over high heat. Cook until fork-tender, about 15-20 minutes. Drain.
Sauce: In medium saucepan melt butter over low heat. Stir in flour and whisk until smooth. Cook 2-3 minutes, stirring occasionally. Gradually stir in chicken broth, milk, salt and pepper. Cook over medium heat until thick and smooth, stirring frequently, about 5 minutes.
To sauce, add potatoes, peas and parsley; heat through.
Makes 6 servings.
EASY CHEESE STICKS
This is a Bisquick recipe. Make this appetizer favorite at home! The crispy, golden brown outside holds rich, gooey melted cheese. We use mozzarella cheese.
Prep Time: 10 min
Start to Finish: 1 hr 25 min
Makes: 30 appetizers
1 lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks
Vegetable oil
1 cup Original Bisquick® mix
1 teaspoon paprika
1/2 cup milk
1 egg
Marinara sauce, if desired (my kids like Ranch dressing for dipping)
1. Place cheese sticks on tray; freeze at least 1 hour.
2. Heat 2 inches of oil to 375?F in large heavy saucepan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely.
3. Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce.
Nutrition Information:
1 Serving: Calories 110 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 135mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 0g); Protein 4g
Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1 Fat Carbohydrate Choices: 0
Idea: Take a dip! Serve cheese sticks with salsa, spaghetti or pizza sauces--they’re perfect for dipping.
Tip: Freezing the cheese first allows the outside to get crispy before the cheese starts to melt.
CHICKEN CORDON BLEU CASSEROLE
Prep: 12 minutes
Cook time: Microwave about 3 minutes; bake about 50 minutes
Makes: 6 main-dish servings
Ingredients:
1 pound baby red potatoes, cut into 1-inch chunks
1 pound chicken-breast tenders
1 bag (12 ounces) broccoli florets
1 can (10 3/4 ounces) condensed cream of chicken soup
8 ounces cooked ham in 1 piece, cut into 1/2-inch chunks
1 cup shredded Swiss cheese
1/2 cup milk
2 tablespoons chopped fresh parsley leaves
1 garlic clove, finely chopped
Directions:
1. Preheat oven to 350 degrees F.
2. Meanwhile, in microwave-safe large bowl, place potatoes and 2 tablespoons water. Cover bowl with waxed paper and microwave on High 3 to 4 minutes or until potatoes are fork-tender, stirring once.
3. Add chicken and all remaining ingredients to potatoes and toss to mix well. Transfer mixture to 13" by 9" glass or ceramic baking dish. Bake casserole, uncovered, 50 to 55 minutes or until chicken loses its pink color throughout and cheese begins to brown.
Nutritional information for each serving: About 375 calories, 37 g protein, 24 g carbohydrate, 14 g total fat (7 g saturated), 3 g fiber, 93 mg cholesterol, 1,050 mg sodium.
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.
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