Publisher's Desk
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies
Crazy Corner
Regional Recipes
Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice A to Z Recipes QT Chat
Shopping
Please visit the
A to Z Recipes aStore A to Z Recipes Recommended Reading
Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. You should be receiving this bright and early Sunday morning. However, it is really Friday and I am preparing this ahead for you. Hopefully, I am safe and sound in the Dallas-Fort Worth area with my daughter and her best friend, celebrating their 18th birthday. The weather is predicted to be bad yet with rain and possibly sleet. I am praying for the best and making the trip anyway.
Oh! I almost forgot to mention that I will be meeting up with a very special
a2z'er during our trip! Deborah from Denton, TX
will meet with us and I am so excited.
I enjoy meeting all the folks here at a2z but this one is very special (besides
being a fellow Texan, ha-ha). She has been with me and a2z since the beginning!
Also, she was raised in Galveston, same as me, and went to an island Catholic
school, too. It will be like old home time this weekend. Deb... I'll be the old
grandma with the 2 good-looking young ladies in tow! See you this evening!
As mentioned, Texas has been in the throes of a severe winter weather system. As is my usual habit, I go outside each morning and night to say my prayers. Lately, the commune with God has been very chilly, to say the least. But seeing the winter birds this morning, and the sky full of stars peeking out of the clouds last night was wonderful for my soul. As cold as it has been for this "warm weather lover", I might otherwise have missed the beautiful Cardinal and seeing the 2 squirrels running smack-dab into one another as I approached (that was too
funny, but -- they weren't hurt). Many of us pray daily, but doing it outside opens
the door to renewed feelings of gratitude for this glorious world we've been given to occupy.
Try it. You'll like it!
Our Monthly Theme topic of Winter Soups has been going really well. I think the chilly temperatures may be an advantage as many of us are reaching for some warmth at meal time. I hope you will join in the fun by submitting your own favorite winter soup recipes. Please visit the
Monthly Theme section for the whole story and email link to be used for submissions.
Join me in thanking the following readers for their help with today's issue. Just think of how nice it would be to see your name here:
Jim, WA State
Jean, Syracuse, NY
Lisa, Belmont, NC
Johnny, LA
Marilyn, Canton, OH
Larry Holmes, Ontario, Canada
Brenda, AL
Treva, Eastern TN
Angelique, TX
Leasa, IA
Luanne, FL
Even though we do not have a huge number of submitters, we do have a good number of recipes today. And I just love the
Ramblings and Crazy Corner selections! We also have a helpful submission in the
Did You Know? section that many of us (ok, maybe just me!) need to read. 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.
Make “grilled” cheese sandwiches without added butter. First toast the two slices of bread. Immediately put cheese between the slices and microwave the sandwich just long enough to melt the cheese.
Need a tasty topping for cakes and other desserts? Add extra flavor to reduced-fat frozen whipped topping with different extracts, such as coconut, cherry, lemon, etc. It’s a real treat!
Replace salt with a spicy seasoning for ribs, chicken and chops. Mix equal amounts of white pepper, cayenne pepper, black pepper, paprika, onion powder and garlic powder. Make a big batch, then store it in a cool, dry place for up to 6 months.
Enjoy sausage gravy over biscuits for breakfast with less fat by making a plain white sauce. Add salt, pepper, a dash of cayenne pepper and sage. It tastes just like it was made from sausage drippings.
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 !
Reader Support
Placing a vote takes only a moment and helps promote A to Z Recipes.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our 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.
The new supermarket near our house has an automatic water mister to keep the produce fresh Just before it goes on, you hear the sound of distant thunder and the smell of fresh rain.
When you approach the milk cases, you hear cows mooing and witness the scent of fresh hay.
When you approach the egg case, you hear hens cluck and cackle and the air is filled with the pleasing aroma of bacon and eggs frying.
The veggie department features the smell of fresh buttered corn.
I don't buy toilet paper there any more.
Shopping
"In what aisle could I find the Polish sausage?" asked a shopper.
The clerk looks at him and says, "Are you Polish?"
The guy, (clearly offended) says, "Well, yes I am. But let me ask you something , if I had asked for Italian sausage would you ask me if I was Italian?
Or if I had asked for German bratwurst, would you ask me if I was German?
Or if I asked for a kosher hot dog would you ask me if I was Jewish?
Or if I had asked for a Taco would you ask if I was Mexican?
Would ya, huh? Would ya?"
The clerk says, "Well, no!"
"If I asked for some Irish whiskey, would you ask if I was Irish?"
"Well, I probably wouldn't!"
With deep self-righteous indignation, the guy says, "Well then why did you ask me if I'm Polish because I ask for Polish sausage?"
The clerk replies, "Because you're at Home Depot".
New Diet
Shared by Lisa, Belmont, NC
Needing to shed a few pounds, my wife and I went on a diet that had specific recipes for each meal of the day. We followed the instructions closely, dividing the finished recipe in half for our individual plates. We felt terrific and thought the diet was wonderful -- we never even felt hungry!
But soon we realized we were gaining weight, not losing it. Checking the recipes again, we found it. There, in fine print, was: "Serves 6."
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!
LOUISIANA
CAJUN STYLE GROUND BEEF AND CABBAGE
~Submitted by Johnny, LA
"Guaranteed to make the worst sinner pray for the fire to go out!"
1 pound ground beef
1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 10 ounce can diced tomatoes and green chilies
1 8 ounce can tomato sauce
1/2 cup uncooked long grain rice
1 tsp. salt
1/2 tsp. dried basil
1/2 tsp. oregano
1/4 to 1/2 tsp. each white, black and cayenne pepper
6 to 8 drops hot pepper sauce
1 small head of cabbage
4 ounces of shredded Colby cheese
In a skillet, cook the beef, green pepper, onion and garlic until meat is no longer pink; drain. Stir in the tomatoes and tomato sauce, rice and seasonings.
Put in an ungreased, 13 x 9 x 2 baking dish. Top with the cabbage and cheese. Cover and bake at 350F until the rice is tender.
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!
Recipe Favorites
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
1 1/2 cups sugar
3/4 cup sour cream
1/2 cup (1 stick) margarine or butter
3/4 pound white chocolate, coarsely chopped
1 (7-ounce) jar marshmallow cream
3/4 cup coarsely chopped pistachios (see note)
3/4 cup coarsely chopped dried cranberries (see note)
Butter 9x9 inch baking pan well; set aside.
Bring sugar, sour cream and margarine or butter to a rolling boil in large, heavy saucepan over moderate heat, stirring all the while. Insert candy thermometer and boil 7 minutes, stirring constantly, until mixture reaches 234 ?.
Remove pan from heat, add white chocolate and stir until melted. Mix in marshmallow cream, pistachios and dried cranberries. Pour into pan, spreading to corners. Cool several hours or overnight before cutting into squares.
Yields about 5 1/2 dozen (1 1/4-inch) squares
Note: The original recipe, created by Kraft Foods, calls for walnuts or pecans and dried apricots.
SMOKED TROUT SALAD
~Submitted by Larry Holmes, Ontario, Canada
1/4 cup horseradish mayonnaise*
1 tablespoon grainy mustard
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
2 tablespoons chopped dill
salt and freshly ground pepper
*If horseradish mayonnaise is not available, mix 1/4 cup mayonnaise with 1 tablespoons horseradish
Salad:
1 bunch watercress, stalks removed
2 cups baby arugula
2 Belgian endives, thinly sliced
1 cup finely chopped red onion
1 cup diced English cucumber, peel removed
3 fillets smoked trout (about 1 pound)*
*Smoked salmon or sturgeon can be substituted for trout
Whisk together horseradish mayonnaise, mustard, lemon juice, olive oil and dill. Season with salt and pepper. Reserve.
Place watercress and arugula in a bowl or on a platter. Scatter endive, onion and cucumber over. Toss with vinaigrette,
Reserving about 1/4 cup to decorate plates.
Separate trout into bi-size segments. Place salad on 6 plates and pile trout in center. Drizzle remaining vinaigrette around plates.
Serves 6
ORANGE SUNSHINE CAKE
~Submitted by Brenda, AL
Hi Maggie and all a2z friends. Brenda from Alabama here. Well, we finally got some rain today. I made this cake this morning and it is really good. If you like orange marmalade you will like it.
1 pkg Betty Crocker Super Moist yellow cake mix
3 eggs
1/3 cup vegetable oil
10 oz jar orange marmalade
2 teaspoons grated orange peel (zest)
Grease and flour 12 cup bundt pan set aside. Preheat oven to 350°
Mix cake as package directions except decrease water to 1 cup and add marmalade and zest. Beat well to blend.
Bake until cake pulls away from pan sides or until done when toothpick comes out clean. Around 45 to 50 minutes.
Remove from oven and cool 10 minutes. Remove from pan and cool on wire rack.
Glaze
3/4 cup powdered sugar
1 teaspoon orange zest
2 teaspoons orange juice
Mix glaze ingredients until smooth adding more orange juice if needed to drizzle consistency. Drizzle on cool cake.
MELT AWAY COOKIES
~Submitted by Treva, Eastern TN
1/2 lb butter
1/3 cup powdered sugar
3/4 cup cornstarch
1 cup flour
Beat all the INGREDIENTS until mixed. Drop onto ungreased cookie sheet. Bake at 350° F for 8 to 10 minutes. Roll warm cookies in powdered sugar or frost with cream cheese frosting when cool.
GERMAN CHOCOLATE CHIP WALNUT COOKIES
~Submitted by Angelique, TX
A wonderfully crisp cookie layer topped with a crunchy nut and chocolate topping is delightful with milk or coffee.
1/2 cup butter
2/3 cup sugar
1 cup flour
2 T. cocoa, sifted
1 cup sugar
1 t. vanilla
1/4 cup flour
2 eggs, beaten
1 cup chopped walnuts or pecans
3/4 cup flaked coconut
1 cup milk chocolate chips
Beat together butter and sugar until creamy. Stir in flour and cocoa until blended. Pat dough on the bottom of a greased 9 x 13" pan. Bake at 350 for 15 minutes. Meanwhile, beat together sugar, vanilla, flour and eggs until blended. Stir in walnuts, coconut and chocolate chips. Spread mixture evenly over baked crust. Return to oven and continue baking for 25 minutes or until topping is set. Cut into squares when cool.
1/4 c pistachios, about 1 oz
10 large fresh basil leaves
1 garlic clove
1/2 C (1 stick) butter, room temp
1 t lime juice
6 - 6 oz salmon fillets
1/2 C dry white wine
additional fresh basil leaves for garnish, if desired
Process pistachios, 10 basil leaves and garlic clove in processor until finely chopped.
Add 1/2 c butter and 1 t lime juice. Process until incorporated. Season to taste with salt and pepper.
Transfer butter mixture to small bowl. Refrigerate until well chilled. (butter can be prepared up to 4 days ahead)
Preheat oven to 400° Butter 9 x 13 inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over.
Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 7 minutes. Place about a tablespoon and a half of pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 4 minutes.
Garnish with additional basil leaves, and serve immediately.
CREOLE PECAN CUSTARD
~Submitted by Johnny, LA
350 degrees - 45 minutes
3/4 cup chopped pecans
6 eggs
2 cup milk
2 cup sugar
4 Tbsp. flour
1 Tbsp. butter
Mix the flour with 1 cup sugar, cream the butter with 2nd cup of sugar, add the well beaten yolks of eggs, the well beaten egg whites, flour & sugar milk, and lastly the nuts. Mix all well together, pour into a well buttered baking dish and bake in a moderate oven. Custard may be served hot, or cold with whipped cream.
ALMOND CHICKEN CASSEROLE
~Submitted by Treva, Eastern TN
This comforting winter casserole might bring a little something new to your chicken repertoire. The dish contains a lot of ingredients, but it's quick to assemble and absolutely delicious.
5 cups diced, skinless, boneless chicken breast meat
1/2 cup mayonnaise
1/2 cup plain yogurt
1 (10 & 3/4 oz.) can condensed cream of mushroom soup
2 cups chicken broth
3/4 tablespoon white pepper
1 tablespoon salt
2 tablespoons lemon juice
3 tablespoons chopped onion
4 cups cooked rice
1 (8 oz.) can sliced water chestnuts
1 cup sliced almonds
1 cup chopped celery
1 cup butter or margarine
3 cups corn flakes cereal
1/2 cup sliced almonds
Preheat the oven to 350 degrees F.
In a large bowl, combine the diced chicken, mayonnaise, yogurt, soup, broth, white pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup sliced almonds and celery. Mix well. Place mixture in a lightly greased 9-by-13-inch baking dish.
In a medium bowl, combine the butter or margarine, corn flakes cereal and 1/2 cup sliced almonds. Mix together and top the casserole with this mixture. Bake in the preheated oven for 35 to 45 minutes.
Servings: 6
JAPANESE SAVORY RICE
~Submitted by Angelique, TX
1 cup chicken bouillon or stock
2 lbs. fresh mushrooms or 1 cup canned mushrooms, drained
1/4 cup (1 stick) butter
1/2 lb. chopped cooked chicken
2 cups boiled rice
1/2 t. sugar
1 1/2 t. soy sauce
Slice mushrooms thinly and fry in butter for 2 minutes. Add chopped chicken, mushrooms to the rice.Add sugar and stock and stir gently.
Cover pan and simmer very gently for 30 minutes until stock is absorbed.
Stir in soy sauce and serve hot.
Serves 6.
Source: My Old Recipes
BUTTER PECAN CAKE
~Submitted by Brenda, AL
Hi Maggie and all 'Z' friends, Brenda from Alabama here. This is the best, most moist and easy cake yet. Gets better as it sits.
1 box butter pecan cake mix
1 pkg coconut cream instant pudding mix (4 oz)
4 eggs
1 cup oil (yes this is right)
1 cup HOT water
Grease bundt pan and preheat oven to 325°
Mix all ingredients and beat with mixer for two minutes. Pour into prepared bundt pan. Bake for 45 minutes. Cool on wire rack.
SESAME-GINGER CHICKEN
~Submitted by Lisa H., Belmont, NC
This could be prepared in the oven as well , but a lot of folks use their grills all year round depending upon where they live.
Combine first 4 ingredients in a small bowl; stir well and set aside. Place chicken between 2 sheets of heavy duty plastic wrap and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place chicken on rack and cook 4 minutes on each side, basting frequently with soy sauce mixture. Transfer chicken to a serving platter; garnish with green onion, if desired.
BEEF ROLLED RIB ROAST AU JUS
~Submitted by Treva, Eastern TN
Beef rib roast is traditionally served "au jus," a French term meaning served in its own juices.
1 Place meat, fat side up, on a rack in a shallow roasting pan. Season roast with salt and pepper, if desired. Insert a meat thermometer into the thickest portion of the meat. Do not add water or other liquid; do not cover.
2 Roast in a 350 degree F oven for 1-1/2 to 2 hours for medium rare or until meat thermometer registers 140 degree F; or for 2 to 2-1/4 hours for medium or until meat thermometer registers 155 degree F. Remove the roast from the oven; cover with foil and let it stand 15 minutes. The meat's temperature will rise 5 degrees during the time it stands. Serve with Beef au Jus, if desired.
Beef au Jus
1 After removing meat from the oven, spoon drippings from pan; skim fat. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom. Stir in pan drippings. Cook and stir until bubbly. For a richer flavor, stir in 2 teaspoons instant beef bouillon granules. Season to taste.
1/2 pound ground beef
1 t. dried onion flakes
1/2 envelope taco seasoning
1 cup grated cheddar cheese
1/2 cup finely chopped green onions
1/2 cup sour cream
1 pkg. (10 rolls) flaky biscuits. Separate each roll into 3 layers, producing 30 canap? bases
Saut? beef with onion and taco seasoning until meat loses its pinkness. Place canap? bases on an ungreased cookie sheet and top with 1 t. ground beef mixture. Sprinkle tops with Cheddar cheese and minced green onions. Bake in a 400 oven for 8 minutes or until cheese is melted and edges of canap?s are beginning to color. Serve with a small dot of sour cream on top. Serve at once.
I have a recipe that I have changed around for convenience. I have made it 3 times now and will do over and over. I will put the changes at the bottom.
1 lg. bunch broccoli
1 c. dry roasted sunflower seeds
12 slices crisp bacon, crumbled
1/2 pt. basket of cherry tomatoes, halved
1/2 c. golden raisins (opt.)
1/2 red onion, chopped
DRESSING:
1 c. mayonnaise
1/3 c. sugar
2 tbsp. red wine vinegar
Cut broccoli into flowerettes. Using flowerettes only, combine with sunflower seeds, bacon, tomatoes, raisins and onions. Toss with dressing. Combine dressing ingredients. Once salad ingredients and dressing are tossed together, refrigerate salad 3 to 4 hours or overnight to blend flavors. Serves 4 to 6
Changes:
I blanched the broccoli for about 3 minutes and dropped in ice water to stop the cooking.
I used half a package of Real Bacon Bits and a half a package of a Trail Mix that contained little pieces of fruit and nuts.
In the dressing I used Seasoned Rice Wine vinegar instead of red wine vinegar.
I put the cherry tomatoes in twice and decided to add them just before eating.
Went together quickly and it stays good in the fridge if it lasts that long !!
Trim cauliflower into flowerets and steam for 5 to 8 minutes or until al dente. Set aside. Make a
b?chamel sauce with butter, flour, salt and milk.
Brush shaped risen dough with oil, spread with b?chamel sauce, lay cauliflower on top in a circular pattern, and sprinkle with cheese. Bake in a preheated 500-degree oven for 10 minutes or until done.
COLA CHICKEN
~Submitted by Johnny, LA
4 to 6 chicken breast halves
1/4 cup ketchup
1/4 cup cola, regular or diet, or Dr. Pepper
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
Spray crock-pot with cooking spray. Arrange chicken breast halves in crock-pot. Combine ketchup, cola, onion, and green pepper; pour over chicken. Cover and cook on LOW for 5 to 6 hours. Serve chicken with sauce.
Serves 4 to 6.
Click if you have a submission for the Favorites
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Heart Healthy
SUGARLESS APPLESAUCE CAKE
~Submitted by Treva, Eastern TN
1 cup raisins
1 cup diced dried fruit
2 cups water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 & 1/2 teaspoons ground cinnamon
2 eggs, beaten or egg substitute equivalent
1 cup unsweetened applesauce
2 tablespoons liquid sweetener
3/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped nuts
Combine raisins, fruit and water in a saucepan; cook, uncovered, until water is evaporated and fruit is soft. Set aside to cool. Meanwhile, in a large mixing bowl, combine flour, baking soda, salt, nutmeg and cinnamon. In another bowl, combine eggs, applesauce, sweetener, oil and vanilla. Add nuts and reserved fruit mixture. Stir into dry ingredients and blend thoroughly. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until the cake tests done. .
Nutrition Facts: One serving (prepared with egg substitute) equals 125 calories, 60 mg sodium, 0 mg cholesterol, 15 g carbohydrate, 2 g protein, 7 g fat.
Diabetic Exchanges: 1 fat, 1/2 starch, 1/2 fruit.
2 (10 ounces) packages frozen broccoli
2 cups cooked and diced turkey
1 (10 ounce) can cream of mushroom soup
1/2 cup heavy cream
1/2 cup Cheddar cheese, grated
Preheat oven to 375 degrees F.
Cook broccoli according to package directions. Layer in 12 x 8-inch baking dish. Spread turkey evenly on top.
Combine soup with cream, mix until smooth and pour over turkey. Sprinkle grated cheese on top. Bake for 30 minutes. Let stand 5 minutes before serving. Yield: 8 servings
Per Serving: 200 Cal (59% from Fat, 28% from Protein, 13% from Carb); 14 g Protein; 13 g Tot Fat; 7 g Carb; 2 g Fiber; 118 mg Calcium; 2 mg Iron; 343 mg Sodium; 51 mg Cholesterol
ITALIAN VEGETABLE BAKE
~Submitted by Treva, Eastern TN
This colorful, low-sodium, and cholesterol-free vegetable dish is prepared without any added fat.
1 medium onion, sliced
1/2 lb. fresh okra, cut into 1/2" pieces or 3/4 cup (1/2 of a 10 oz. package) frozen okra
2 tablespoon lemon juice
1 & 1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed
1 medium eggplant, pared and cut into 1" cubes
2 tablespoons grated parmesan cheese
1. Drain and coarsely chop tomatoes. Save liquid.
2. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs.
3. Cover and bake at 325? F for 15 minutes.
4. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
5. Sprinkle top with parmesan cheese just before serving.
Serves: 18
NUTRITION INFO (per 1/2-cup serving)
Calories: 33.0
Fat: 0.2 g
Carbohydrates: 7.5 g
Protein: 1.8 g
Click if you have a submission for the Heart Healthy
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Diabetic Choices
CROCKPOT SHREDDED BEEF SANDWICHES
~Submitted by Jean, Syracuse, NY
1 (3 pound) boneless beef roast
1 medium onion, chopped
1/3 cup vinegar
3 bay leaves
1/2 teaspoon salt (optional)
1/4 teaspoon ground cloves
1/8 teaspoon garlic powder
12 hamburger buns, split
Cut roast in half; place in a crockpot. Combine next 5 ingredients; pour over roast. Cover and cook on low heat for 10 to 12 hours or until meat is very tender.
Discard bay leaves. Remove meat and shred with a fork. Serve on buns.
Serves 12.
Nutritional Analysis: One 1/2 cup serving (prepared without salt, calculated without bun) equals: 173 calories, 53 mg sodium, 78 mg cholesterol, 2 gm carbohydrate, 26 gm protein, 6 gm fat
Diabetic Exchanges: 3 lean meat
SWEET AND SOUR CHICKEN STIR-FRY
(a Splenda recipe)
~Submitted by Treva, Eastern TN
1 TBSP vegetable oil
1 lb boneless skinless chicken breasts, cut into strips
1 (8 oz) can sliced water chestnuts, drained
1 cup bell pepper strips (about 1/2 large pepper)
1/2 cup chopped onion
2 TBSP cornstarch
2 TBSP soy sauce
1 TBSP rice vinegar
1/4 tsp salt
1/4 cup Splenda
1 cup pea pods (or one pkg frozen)
Heat oil in wok or skillet. Add chicken; cook until chicken is no longer pink, 5 to 6 minutes. Remove and set aside. Add water chestnuts, pepper and onion to wok; cook until vegetables are tender, 3 to 4 minutes, stirring constantly. Combine cornstarch, soy sauce and vinegar in small bowl; stir to dissolve cornstarch. Add to vegetable mixture; cook until sauce thickens, 2 to 3 minutes, stirring constantly. Stir in Splenda and salt. Add pea pods and chicken; cook until pea pods turn bright green and chicken is heated through. Serve immediately.
APPLE SAUSAGE ROLLS
~Submitted by Jean, Syracuse, NY
1 lb. turkey sausage
2 C diced apples
2 C bread crumbs
1 small onion, diced
Preheat oven to 350° F.
On waxed paper, roll out sausage into a rectangle 1/2-inch thick. Combine apples, bread crumbs, and onions; spread over meat. Start from the long end and roll as for jelly roll. Place in 9x13-inch baking dish. Bake for 45 minutes.
Click if you have a submission for the Diabetic Choices
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
8 ounces Pork Sausage
1/2 cup Green Bell Pepper Diced
3/4 cup Barbecue Sauce
1 & 1/2 tablespoon Pure Maple Syrup
1 & 1/2 tablespoon Apple Cider Vinegar
2 whole Onion Rolls split
1/2 cup Coleslaw
Gently mix sausage and green bell pepper in medium bowl. Form into two 1/2-inch-thick patties. (Can be made 8 hours ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat). Whisk barbecue sauce, maple syrup, and vinegar in medium bowl to blend well. Reserve 1/3 cup sauce to baste patties. Grill rolls until lightly toasted. Transfer to 2 plates. Grill patties 5 minutes. Turn patties over. Brush with sauce. Grill until cooked through, brushing occasionally with sauce, about 5 minutes longer. Place burgers on bottom halves of rolls. Top each burger with 1/4 cup coleslaw and top half of roll. Serve, passing remaining sauce separately.
Servings: 2
SOOTHING TORTELLINI-BROCCOLI SOUP
~Submitted by Jean, Syracuse, NY
1 clove garlic
1 cup chicken or vegetable broth
1/2 cup fresh or frozen cheese or meat tortellini
1/2 cup chopped broccoli or broccoli florets*
1/4 cup thin carrot slices (or 1 medium carrot's worth)
salt and pepper to taste
grated Parmesan cheese (optional)
Thinly slice the garlic lengthwise, then cut the slices into slivers. Combine the garlic with the broth in a small saucepan. Bring to a boil over high heat. Reduce to medium and simmer for five minutes.
Add the tortellini, broccoli, carrot, and salt and pepper. Cook about five more minutes, until the vegetables are tender. Sprinkle with cheese if you like.
*"Broccoli comes in small bunches, perfect for one. You might also find something in your grocery store called aspiration, a cross between broccoli and asparagus that also comes in small bunches and works great in this recipe. But don't hesitate to use regular broccoli florets - that's the cheapest option and tastes just as good."
Makes 1 serving.
BISCUITS FOR TWO
~Submitted by Maggie, TX
Make just a few. Whether dropped or rolled, hot biscuits will turn a simple meal into something special.
1 1/4 cups Original Bisquick® mix
1/2 cup milk
1. Heat oven to 450?F. Stir ingredients until soft dough forms.
2. Turn onto surface dusted with Bisquick mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown.
High Altitude (3500-6500 ft)
No changes.
MINESTRONE FOR TWO
~Submitted by Jean, Syracuse, NY
2 cups chicken broth
1 small zucchini, sliced
1 cup frozen mixed vegetables
1 tomato, peeled and chopped
2 tablespoons chopped onion
1 clove garlic, chopped
1/3 cup uncooked macaroni
1 (8 3/4 ounce) can kidney beans, drained
1/4 teaspoon oregano
1/4 teaspoon basil
Parmesan cheese, grated
Bring broth to a boil in a saucepan. Add remaining ingredients except cheese. Reduce heat and simmer 15 minutes. Sprinkle with cheese and serve.
Makes 1 quart, serving two.
Click if you have a submission for the For Two
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Publisher's Choice
CROCK-POT ENCHILADAS
1 pound lean ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
1 can kidney beans, drained
1 can black beans, rinsed and drained
1 can diced tomatoes with chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Monterey Jack cheese
1 dozen corn tortillas
In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender, drain.
Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes.
In a crock-pot, layer tortillas, beef mixture and cheese.
Repeat until ingredients are used. Cover and cook on low 5 to 7 hours.
Serve with sour cream, lettuce, tomatoes and olives. Mexican Rice is a nice side dish with this.
MEXICAN RICE
1 tbsp vegetable oil
1 large onion, chopped
1 cup long-grain rice, uncooked
1 (28 oz) can stewed tomatoes
1/2 cup water
1/2 medium sweet green pepper, chopped
1/2 medium red bell pepper, chopped
2 tsp. chili powder
1/4 tsp. cayenne pepper (I prefer more)
In a large skillet, heat oil and add onion and rice. Saute for 5 minutes, or until onion is translucent and rice is evenly browned, stirring frequently.
Add remaining ingredients and mix well. Cover and simmer until rice is tender, approximately 30 minutes.
Remove lid and continue cooking until liquid is absorbed.
I like to add chopped fresh cilantro as garnish.
Servings: 6
CRAB QUICHE SQUARES
Ingredients:
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sour cream
2 eggs
2 (6-oz.) cans crabmeat, drained, flaked
3/4 cup grated Parmesan cheese
8 green onions, finely chopped
Dash salt
Dash pepper
Preparation Directions:
1. Heat oven to 350°F. Unroll dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom to form crust. Firmly press perforations to seal.
2. Beat cream cheese in medium bowl until light and fluffy. Add sour cream and eggs; beat well. Add crabmeat, 1/2 cup of the cheese, onions, salt and pepper; mix well. Spoon and spread over dough in pan. Sprinkle with remaining 1/4 cup cheese.
3. Bake at 350°F. for 35 to 40 minutes or until center is set and edges are golden brown. Cool 10 minutes. Cut into squares.
Prep Time: 30 Minutes (Ready in 1 Hour 10 Minutes)
32 servings
NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/32 of Recipe
Calories 90 Calories from Fat 50
% DAILY VALUE
Total Fat 6 g 9 %
Saturated 3 g 15 %
Cholesterol 30 mg 10 %
Sodium 160 mg 7 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 0 g 0 %
Sugars 1 g
Protein 4 g
Vitamin A 4 % Vitamin C 0 %
Calcium 6 % Iron 2 %
DIETARY EXCHANGES: 1/2 Starch, 1/2 Very Lean Meat, 1 Fat
OR 1/2 Carbohydrate, 1/2 Very Lean Meat, 1 Fat
TO MAKE THE CRUST:
Combine flour, pecans, and brown sugar. Add the butter; mix well Press mixture in bottom of 13x9-inch baking dish. Bake at 350 degrees F for 18-20 minutes. Cool.
TO MAKE THE FILLING:
Beat cream cheese and powdered sugar together with an electric mixer at medium speed until light and fluffy. Fold in whipped topping and almond flavoring. Drain peaches and fold into the whipped topping mixture. Spoon the filling over cooled crust and refrigerate for several hours before serving.
Rachael Ray 365: No Repeats
A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
by Rachael Ray
You Save: $7.98 (40%)
Eligible for F-R-E-E Super Saver Shipping
Betty Crocker's Diabetes Cookbook
by the editors of Betty Crocker
Everyday Meals, Easy as 1-2-3 (Hardcover)
You Save: $9.23 (36%)
Eligible for F-R-E-E Super Saver Shipping
Jan Karon's Mitford Cookbook and Kitchen Reader
Recipes from Mitford Cooks, Favorite Tales from Mitford Books
by Jan Karon, Martha McIntosh
You Save: $11.08 (36%)
Eligible for F-R-E-E Super Saver Shipping
Betty Crocker's Picture Cookbook
The Original 1950 Classic (Betty Crocker) (Ring-bound)
You Save: $11.08 (36%)
Eligible for F-R-E-E Super Saver Shipping
The 1200-Calorie-a-Day Menu Cookbook
Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
by Nancy S. Hughes
You Save: $2.52 (23%)
Eligible for F-R-E-E Super Saver Shipping
*Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).
The information contained in issues and the website of A to Z Recipes is for use at your own discretion.
Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.
