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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. Boy, oh boy! Has it been chilly in these parts of Texas! Yes, I know... many of you deal with this freezing mess every winter. But we in the south are complete idiots when it comes to walking and driving in the frozen slush. It sort of reminds me of the bumper car rides when I was a kid. Except this is anything but fun! Enough whining... we've got a terrific issue for you today.
I'll be out of pocket this coming weekend. I should have enough time to complete the Sunday issue
on Friday and schedule it ahead for posting to you bright and early Sunday morning.
This weekend, I will be spending time my daughter, Angela, and her best friend, Sarah. They are both turning 18 soon and asked that we do something together as their gift (I'll be taking them to Dallas-Fort Worth). I don't know about you, but when I was growing up, I'd get a blouse, shoes, or some other necessity as a gift from my mom. I have no complaints as everything I received was needed and appreciated. I think we spoil kids nowadays. I am as guilty as anyone in that regard. But I also believe we should strive to give our children more than we had and I do. More importantly though, we should teach them what is important in life. The fact that my daughter chooses to spend her 18th birthday with me, regardless of what we do in celebration, makes me know that I have covered the biggest base:
she loves me and appreciates all I do. What more could I ask for?
Okay, a clean room and excellent grades would be spectacular... but I pick my battles very
carefully.
I just wanted to mention that the current theme of Winter Soups is going really well. You will be absolutely delighted when the issue hits your inbox on Sunday, February 4th. Of course, there's always room for more, so please visit the
Monthly Theme section for the email link to share some of your own with the group.
I would like to thank the following for helping to make this a great issue for you:
Johnny, LA
Beverley, Montreal, Canada
Jean, OH
Marsha, IN
Linda, MI
Larry Holmes, Ontario, Canada
Brenda, AL
Rita, Niceville, FL
Angelique, TX
Treva, Eastern TN
Shirley, WA State
Robyn, Auckland, New Zealand
Leasa, IA
Carol, NY
Jean, Syracuse, NY
In today's issue we have a little something for everyone. I hope you will enjoy the recipes, laughter- and thought-provoking tidbits. 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.
Whole-grain breads and whole-wheat pita; whole grains (including whole-wheat couscous), whole-wheat tortillas; prepared pizza crust (e.g., Boboli)
Canned beans and chickpeas
Canned tomatoes; jarred tomato sauce
Vegetables (fresh, canned, jarred): red and green lettuce, tomatoes, celery, bell peppers, watercress, red onion, garlic, shredded coleslaw mix, jarred beets, roasted red peppers, pickled jalape?os and canned water chestnuts
Any flavor of Jell-O Fat Free Instant Pudding
Fruit (fresh or frozen/canned in its own juice), including lemons and limes
Pre-cooked chicken, turkey breast, roast beef and pork tenderloin
Canned salmon and tuna
Reduced-fat or fat-free cheese, including Parmesan, Swiss and blue cheese, and fat-free sour cream
Dried fruit
Nuts, including almonds and walnuts
Fresh herbs, including cilantro
Dried herbs/spices: oregano, thyme, curry, chili powder, cumin
Fat-free mayonnaise
Mango chutney
Prepared salsa
Gourmet mustard
Barbecue sauce
Hoisin sauce
Tahini (sesame-seed paste)
Light coconut milk
Baked corn chips (e.g., Baked Tostitos)
13 Quick Dishes
Now that you have your pantry stocked, here are just a few of the delicious dishes you can toss together — no recipe required!
Chicken Salad: Combine pre-cooked chicken breast, diced roasted red peppers, fat-free mayonnaise and gourmet mustard; spoon mixture into whole-wheat pita.
Hummus: Pur?e together chickpeas, tahini, garlic and lemon juice; serve with baked corn chips or whole-wheat pita wedges.
Tomato Pie: Top prepared pizza crust with garden-style pasta sauce, reduced-fat Parmesan cheese and oregano.
Royal Rueben: Make coleslaw (combine shredded cabbage/carrot mix and fat-free mayo); place slaw on whole-grain bread; top with lean roast beef and reduced-fat Swiss cheese.
Asian Chicken: Coat cubed, pre-cooked chicken breast with hoisin sauce; toss with water chestnuts and chopped celery.
Chicken Fajitas: Top whole-wheat tortillas with slices of pre-cooked chicken breast, green bell peppers and red onion; serve with fat-free sour cream and salsa.
Moroccan Couscous: Add boiling water to whole-wheat couscous; let stand 5 minutes. Add chopped mixed dried fruit, ground cumin and sliced almonds.
Turkey Wrap: Spread gourmet mustard on a whole-wheat tortilla; top with smoked turkey breast, reduced-fat cheese, shredded lettuce and sliced tomato; roll up.
Mexican Beans: Combine three-bean varieties (black, white, pink), canned tomatoes, diced yellow bell pepper, chopped fresh cilantro and chili powder.
Chicken-Chutney Sandwich: Spread chutney on whole-grain bread; top with slices of pre-cooked chicken breast and red lettuce.
Thai Fruit: Combine fresh and/or canned fruit (such as pineapple, mango, melon, grapes, papaya), sliced almonds and light coconut milk.
Barbecued Pulled Pork: Combine shredded, cooked pork and barbecue sauce; serve on whole-grain bread.
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
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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.
1. The nicest thing about the future is that it always starts tomorrow.
2. Money will buy a fine dog, but only kindness will make him wag his tail.
3. If you don't have a sense of humor, you probably don't have any sense at all.
4. Seat belts are not as confining as wheelchairs.
5. A good time to keep your mouth shut is when you're in deep water.
6. How come it takes so little time for a child who is afraid of the dark to become a teenager who wants to stay out all night?
7. Business conventions are important because they demonstrate how many people a company can operate without.
8. Why is it that at class reunions you feel younger than everyone else looks?
9. Scratch a dog and you'll find a permanent job.
10. No one has more driving ambition than the boy who wants to buy a car.
11. There are no new sins; the old ones just get more publicity.
12. There are worse things than getting a call for a wrong number at 4 AM. It could be a right number.
13. Think about this..., No one ever says "It's only a game" when his team is winning.
14. I've reached the age where the happy hour is a nap.
15. Be careful reading the fine print. There's no way you're going to like it.
16. The trouble with bucket seats is that not everybody has the same size bucket.
17. Do you realize that in about 40 years, we'll have thousands of OLD LADIES running around with tattoos? (And RAP music will be the Golden Oldies!)
18. Money can't buy happiness -- but somehow it's more comfortable to cry in a Corvette than in a Yugo.
19. After a certain age, if you don't wake up aching in every joint, you are probably dead.
Only In the Army
Shared by Marsha, IN
It was World War II, and the captain was attempting to rally the GIs on the eve of a big offensive.
"Out there," said the captain, "is your enemy. The man who has made your life miserable, who is working to destroy you; the man who has been trying to kill you day after day throughout this war."
Private Johnson jumped to his feet. "My God; the cook's working for the Germans!"
Important Diet Information
Shared by Linda, MI
According to a recent article I just read on nutrition, eating right doesn't have to be complicated. Nutritionists say there is a simple way to tell if you're eating right. Colors. Fill your plate with bright colors: Greens, Reds, Yellows.
In fact, I did that this morning. I had an entire bowl of M&M's. It was delicious! I never knew eating right could be so easy.
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!
ONTARIO
BAKED STUFFED PIKE
~Submitted by Larry Holmes, Ontario, Canada
1 3-pound pike
1 tablespoon butter
1/2 cucumber, seeded, peeled and finely chopped
1 small onion, chopped
1 cup cooked rice
1 hard-cooked egg, chopped
1 tablespoon parsley
1 beaten egg
2 tablespoons melted butter
1/4 cup coarse bread crumbs
salt and pepper
lemon slices for garnish
Preheat oven to 350 degrees F. Scale fish and remove gills. Wash fish and pat dry. Season well outside and inside. Heat 1 tablespoon butter in saucepan. Add cucumber and onion; cover and cook 3 minutes. Add cooked rice, chopped egg and parsley; mix well and cook 2 minutes.
Stuff pike and sew it up. Place in roasting pan. Season well. Pour melted butter over fish and brush with beaten egg. Sprinkle with bread crumbs.
Bake in oven for 40 minutes
Note: If pike becomes too brown, cover with foil.
Serve with lemon slices.
Serves 4
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:
This is from About.com site. It sounds so good and easy to make.
"I always brought this to covered dish dinners when I needed to take something. This recipe is fast, easy, and the ingredients need little refrigeration (only sausage goes in fridge!) - a definite plus when camping. Besides being delicious, it is good for you too."
INGREDIENTS:
1 small cabbage
4-6 medium potatoes
1-2 smoked kielbasa sausages
1/4 cup water
PREPARATION:
Peel and cube the potatoes, coarse chop the cabbage, and slice the sausage. Then layer the cabbage, potatoes and sausage in a large pot or pan, repeat layers, add water and simmer until veggies are tender.
This makes a complete meal in one pot. You can serve more by adding more cabbage, potatoes and sausage.
Servings: 6 - 8
Preparation time: 30 minutes
TOMATO BASIL GREEK SHRIMP
~Submitted by Rita, Niceville, FL
2 c. peeled, seeded, chopped tomatoes
1 ? lb. peeled shrimp
? c. fresh basil, chopped
3 cloves minced garlic
3 bulbs minced shallots
? tsp oregano (more to taste)
? lb. feta cheese crumbled
? c. white wine
Salt and Pepper to taste
2 T. olive oil
Saut? garlic and shallots in olive oil. Add tomatoes, basil, white wine, oregano, salt and pepper. In another pan BARELY saut? shrimp in olive oil. DO NOT LET SHRIMP CURL! Pour tomato mixture in a casserole dish. Add shrimp and crumbled feta cheese over casserole. Bake at 400 degrees for 10 minutes.
Serve over fettuccini, spaghetti or linguini.
Serves 4.
COCONUT SHRIMP
~Submitted by Angelique, TX
1 1/4 cup flour
1/4 t. seafood seasoning
1 egg, beaten
3/4 cup pineapple juice
1 pkg. flaked coconut (14 oz)
1 pound large shrimp, peeled and deveined
Oil for deep fat frying
Sweet and sour sauce, plum sauce or Dijon mustard, optional
In a bowl, combine the flour, seasoning, egg and pineapple juice until smooth. Place coconut in a shallow bowl Dip shrimp into batter, then coat with coconut.
In an electric skillet or deep fat fryer, heat oil to 375. Fry shrimp, a few at a time, for 1 1/2 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired.
3 C. sugar
1 C. milk
1/2 C. cream
1 T. light corn syrup
3 T. Instant coffee
3 T. butter or margarine
1 tsp. vanilla extract
1 (6 oz.) pkg. semi-sweet chocolate bits
1 C. pecans, chopped
Butter the bottom and sides of large saucepan. In saucepan, combine sugar, milk, cream, corn syrup and coffee. Cook over medium heat until mixture boils and sugar dissolves, stirring constantly. Cook until small amount forms a soft ball when dropped into cool water. Add butter and let cool until barely warm. Beat until mixture thickens. Add vanilla, chocolate and pecans. Spread in shallow, buttered, 12-inch square pan. Cut into squares when firm.
Yields 1 pound
Note from Maggie: I think this one has Larry from Ontario written all over it... he loves coffee-flavored desserts!
AUSTRIAN CHEESE AND SHRIMP STRUDEL
~Submitted by Johnny, LA
1/2 of 17 1/4 ounce Package of Frozen Puff Pastry (1 sheet), thawed
1 1/2 Cups Shredded Swiss Cheese (6 oz)
1/2 Cup Dairy Sour Cream
1/4 Cup Thinly Sliced Green Onion
4 oz Cooked Shrimp (1 Cup), Chopped, or 4 1/2 ounce
can shrimp, rinsed
1 Egg
Preheat oven to 400 degrees. On a lightly floured surface, roll the thawed puff pastry to an 18 X 10 inch rectangle. Stir together Swiss Cheese, Sour Cream, Green Onion, Shrimp and half of the beaten egg (about 2 Tbs). Spread the mixture length wise down half of the rectangle. Using a pastry brush, brush the edges of the pastry with some of the remaining beaten egg. Carefully fold the dough over the filling and seal the edges with the tine of a fork. Transfer the strudel to an extra large baking sheet. Brush the top and sides of the strudel with the remaining beaten egg. Bake in 400 degree oven for 20 to 25 minutes or until golden. Remove from the oven. Cool the strudel for 20 minutes before slicing.
COUNTRY CABBAGE SWEET AND SOUR
~Submitted by Shirley, WA State
2 med. apples, peeled and cored
1 onion chopped to taste
1 1/2 Tbl. bacon grease or butter
1/2 head of firm red cabbage
1/2 c. water
1/2 c. brown sugar , packed
1/2 c. cider vinegar
salt and pepper to taste
dash of cloves and cinnamon.
Chop apples, Chop cabbage, chop onion. In the bacon grease saute the apple and onion. Add the cabbage and the water. Cook till tender and add the sugar and vinegar and spices. Simmer about 15 min. more. I add a pat of butter to the top before I serve it.
FRESH TOMATO PIE
~Submitted by Angelique, TX
1 deep dish frozen pie crust, cooked according to package directions (9")
6 large tomatoes
1 t. salt
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup mayonnaise
1 bunch green onions, sliced
1/2 cup sliced fresh basil
Additional fresh basil for garnish if desired
Peel and cut tomatoes in 1/4" slices. Place tomatoes in a colander, and sprinkle with 1 t. salt. Set aside to drain. Preheat oven to 350. In a medium bowl, combine cheeses and mayonnaise. Place drained tomatoes in baked pie shell. Sprinkle evenly with green onions and basil. Spread mayonnaise mixture over the top. Bake 30 to 40 minutes or until cheeses are lightly browned. Garnish with fresh basil if desired.
2 cups crushed graham crackers
1/2 cup margarine or butter, melted
1/4 cup toasted finely chopped nuts (opt.)
2 packages instant pudding mix (your favorite flavor)
2 cups milk
1/2 gallon vanilla ice cream
1 carton frozen whipped topping, thawed
Combine crackers and melted margarine. Press 1 & 1/2 cup of mixture into bottom of a 9 x 13 inch baking pan. Set aside. Stir nuts, if desired, into remaining crumbs; set aside. Beat together pudding mix and milk in a medium bowl for about 2 minutes or until thickened and smooth. Set aside. Quickly soften ice cream in a large chilled bowl. Stir in pudding mixture. Spread over crumbs in pan. Freeze for 30 minutes.
Spread whipped topping over frozen mixture; sprinkle with remaining crumb mixture. Cover and freeze until firm. Let stand at room temperature for 10-15 minutes before serving.
Makes 12 servings.
BAKED APPLES WITH FRESH DATES AND MASCARPONE
~Submitted by Robyn, Auckland, New Zealand
Serves 6
6 red apples, cores removed
6 fresh dates, pitted and halved
6 tablespoons mascarpone
6 teaspoons sugar
juice of 1 orange
? cup water
Preheat the oven to 190?C
Put the apples in a small baking pan.
Put 2 pieces of date inside each apple.
Put a tablespoon of mascarpone and a teaspoon of sugar on top of each apple. Pour the juice and water around the apples.
Place in the oven and bake 30 minutes until the apples are soft and splitting open.
Serve dusted with icing sugar with more mascarpone or whipped cream if desired.
MOUSEBURGER BITES
~Submitted by Leasa, IA
For the kitty lovers in our group!
(note: NO mice were injured or killed during the making of this recipe)
3 oz sausage or finely ground beef
2 T oatmeal
1 egg
finely chopped catnip to taste
Knead the ingredients together very thoroughly and form into a flat oval. Broil under med heat for 5-7 minutes, turning frequently until the outside is crisp. When cool, slice into bite size chunks. Store leftovers in the fridge.
VERY VANILLA BERRY DESSERT
~Submitted by Angelique, TX
Prep Time: 10 minutes
Makes 8 servings
1 1/2 cups whipping cream
3/4 cup confectioners' sugar, divided
4 teaspoons McCormick® Pure Vanilla Extract
2 cups halved or sliced strawberries
2 cups blueberries
1 cup raspberries
1. Beat cream, 1/2 cup of the sugar and 1 teaspoon of the vanilla extract until soft peaks form.
2. Mix berries, remaining 1/4 cup confectioners' sugar and remaining 3 teaspoons vanilla extract.
3. Refrigerate both cream and berry mixtures until ready to serve. Spoon cream mixture over berries in individual dessert dishes just before serving.
8 eggs
1/8 teaspoon garlic powder
1 tablespoon margarine or butter
2 cups tortilla chips
1 10-ounce can enchilada sauce
1 2-1/4-ounce can sliced pitted ripe olives, drained (1/2 cup)
1/2 cup shredded Monterey Jack cheese (2 ounces)
1/2 cup dairy sour cream
1 green onion, sliced (optional)
1. In a bowl beat together eggs and garlic powder. In a 10-inch skillet melt margarine or butter over medium heat. Pour in egg mixture. Cook, without stirring until mixture begins to set on the bottom and around the edges. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are cooked throughout but are still glossy and moist.
2. Add tortilla chips, enchilada sauce, and olives. Stir gently to combine. Sprinkle with cheese; cover and cook over low heat about 5 minutes or until heated through. Serve immediately dolloped with sour cream and sprinkled with green onion, if desired.
Makes 4 or 5 servings.
Nutrition facts per serving: calories: 415; total fat: 30 g; cholesterol: 576 mg; sodium: 984 mg; carbohydrate: 17 g; protein: 18 g
12 baby Portobello mushrooms
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon olive oil
? teaspoon black pepper
1/2 cup crumbled blue cheese
1/4 cup mascarpone cheese
2 tablespoons capers, chopped
1 teaspoon fresh rosemary, chopped
garnish with fresh rosemary sprigs, if desired
Wipe mushrooms with a clean damp cloth; remove stems and chop finely. In medium skillet add the 2 tablespoons olive oil, minced garlic and chopped mushroom stems; saute until brown – approximately 10 minutes. Remove from heat and allow to cool. Preheat oven to 375 degrees F. Place mushrooms caps on a baking sheet and drizzle with the 1 teaspoon olive oil and sprinkle with black pepper; bake for approximately 12 – 15 minutes. Remove from oven and allow to cool. Place blue and mascarpone cheeses in a small bowl, add mushrooms mixture, capers and fresh rosemary; stir until combines. Fill cooked mushroom caps with mixture and serve. Can be made ahead of time and refrigerated until ready to serve. Remove from refrigerator 1/2 hour before serving.
ENGLISH MUFFINS
~Submitted by Carol, NY (aka: Cheesy Carol)
5 1/2 to 5/3/4 cups all-purpose flour
2 packages active dry yeast
2 cups milk
1/4 cup butter or margarine
2 tablespoons sugar
1 tsp salt
Cornmeal
In a sauce pan, heat the milk, butter, sugar and salt, to lukewarm. Dissolve the yeast in 1/2 c. warm water. Let sit 5 minutes, until foamy. Put 2 cups of flour in the bowl of your stand mixer, with dough hook attached. Add the milk mixture and the yeast. Beat until smooth. Continue adding flour, 1/2 cup at a time, until the mixer starts to labor. Turn dough out onto a floured board and knead until it is no longer sticky. Place in a greased bowl and let rise until double in size.
Turn out onto floured board and roll out, 1/2" thick. Cut with a large cookie cutter or a drinking glass, that has been dipped in flour. Place muffins on a baking sheet that has cornmeal sprinkled on it. Cover and let rise until doubled.
Bake in an ungreased skillet, at 325° for 8 to 10 minutes on each side, until brown. (I cook mine on my waffle iron, on the flat plates.) Cool thoroughly. Split and toast or broil muffin halves before serving. Makes about 12 muffins
Whole Wheat English Muffins
Prepare as above, except substitute 1 1/2 cups whole wheat flour and 1/2 cup wheat bran for 2 cups of all-purpose flour.
Basil-Rosemary Muffins
Follow recipe for English Muffins with white flour, add in 1 tablespoon fresh chopped rosemary and 2 tablespoons fresh chopped basil, to dough.
Source: Better Homes and Gardens Cookbook
SPICY GARLIC SOUP
~Submitted by Angelique, TX
3 T. olive oil
5 garlic cloves
5 slices peasant style bread, cut 1/4" thick 4 t. paprika
5 cups each beef stock or water
1/2 t. cumin seeds, roasted, crushed
1 t. salt (optional)
5 eggs )1 per serving)
1 T. chopped parsley
Individual ovenproof bowls or casserole or pan.
Add olive oil to medium pan or casserole. Heat over medium heat; add garlic, saut? until golden brown, soft and puffy. Don't burn; stir frequently. Remove garlic with slotted spoon and set aside. Add bread to same pan. Brown on both sides. Remove. Set aside. Remove pan from heat; allow to cool somewhat, about 3 minutes. Stir in paprika, which will absorb the rest of the oil; add 1 more T. oil to pan if needed. When well mixed, pour in stock or water. Add cumin. Crush garlic with fork and return to soup; stir well. Taste. Add salt if needed.
Heat oven to 400. Meanwhile, cook soup over medium heat 8 minutes. Ladle soup into ovenproof bowls; put in oven until soup returns to simmer. Break an egg into a saucer and slip into a bowl Repeat for others. Top with toasted bread; if using casserole, slip in eggs one at a time and cover with toast. Put soup in oven. Bake about 4 minutes or until eggs are set; don't overcook. Eggs should be soft so yolk will mix with soup when broken. Garnish with parsley. You may also (instead of eggs) use beaten egg. Top with the beaten eggs (use only 2) and put casserole briefly under broiler. Beaten egg may also be swirled into the hot soup in the Chinese manner.
Serves 5.
Source: My Old Recipes
HOMEMADE CROUTONS
~Submitted by Treva, Eastern TN
15 slices bread
1/4 cup butter, melted
2 teaspoons garlic salt or other seasonings
Preheat oven to 350 degrees. Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with seasoning. Arrange cubes on an ungreased cookie sheet. Bake at 350 degrees for 15 minutes or until browned. Let cool.
Store croutons in a covered container or plastic bag.
Serve in soups or salads.
STUFFED VANILLA WAFERS
~Submitted by Johnny, LA
Melt over boiling water 2 tablespoons butter. Blend in 2 tablespoons flour and 1/8 teaspoon salt. Stir in slowly 1/2 cup pet (evaporated) milk. Cook until thick and smooth. Stirring constantly. Then add 16 marshmallows. Continue cooking while stirring until marshmallows are melted. Remove from heat and fold in 1 1/2 cups shredded coconut. Cool thoroughly. Spread on flat sides of 18 vanilla wafers. Cover with 18 vanilla wafers putting flat sides of vanilla wafers next to filling.
Source: Mary Lee Taylor Pet milk radio program, September 21, 1930
NACHO NOSE-GUARD BITES
~Submitted by Brenda, AL
These mouth-watering snacks are best served warm, with salsa, guacamole or sour cream. Be careful when seeding and chopping the jalape?os. (This recipe was posted in our
a2z QT Discussion Forum recently.)
1/2 cup flour
1 egg, beaten
1/4 cup chopped jalape?o peppers
1/4 cup salsa
2 oz. jack cheese, finely shredded
1 cup crushed tortilla chips
Heat oil in deep fryer or Dutch oven to 375 degrees. Mix ingredients and roll into balls. Fry 3 to 3-1/2 minutes until golden. Remove with slotted spoon. Drain on paper towels.
3 cups all-purpose flour
1 teaspoon salt
3/4 cup unsalted butter, cubed
1/4 cup shortening, cut in pieces
1/3cup cold water
1 tablespoon white vinegar or lemon juice
3/4 cup fresh ricotta cheese
3/4 cup whipping cream
4 eggs
3/4 cup Parmesan cheese
1 1/2 cup grated Taleggio cheese
2 tablespoons Dijon mustard
1 teaspoons chopped fresh thyme
2 tablespoons chopped parsley
salt and fresh ground pepper
Preheat oven to 425 degrees F.
Sift together flour and salt in a large bowl Cut in butter and shortening until the mixture resembles coarse bread crumbs/ Combine water and vinegar or lemon juice in a separate bowl. Add enough of the liquid together pastry into a ball (you may need more or less depending on the humidity) and knead together gently. Divide dough into 2 equal portions and freeze one for future use.
Roll out pastry to fit into a 9-inch fluted tart pan. Line pastry with parchment paper or foil and fill with pie weights or beans to the top. Bake for 15 minutes, remove paper and weights and bake for 5 minutes longer or until pastry seems dry but is not colored.
Reduce heat to 350 degrees F. Whisk ricotta with cream until smooth. Beat in eggs, Parmesan, Taleggio, mustard, thyme and parsley and season with salt and pepper. Pour into tart shell and bake for 30 to 35 minutes or until filling is set.
Serves 6.
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Heart Healthy
BISCUITS FOR YOUR HEART'S CONTENT
~Submitted by Angelique, TX
A light fluffy biscuit without the saturated fat.
Yield: 18 Servings
Ingredients:
2 cup Flour
3 tsp Baking powder
1/3 cup Oil
1/4 tsp Salt
2/3 cup Nonfat milk
Method:
Preheat oven to 475 degrees F. Sift flour, baking powder and salt.
Measure oil and milk into cup but don't stir. Add all at once to flour mixture.
Stir with fork until mixture leaves side of bowl and forms ball. Knead 10 times. Roll out (1/4" thick) and cut with floured glass or biscuit cutter.
8 oz. linguine, uncooked
3 cups broccoli florets
3 medium carrots, peeled, sliced (about 2 cups)
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup teriyaki sauce
1 tsp. ground ginger
COOK pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
TOSS pasta and meat mixtures in large serving bowl.
4 servings, 2 cups each
TIPS:
Flavor Boost: For added crunch, sprinkle with 1/2 cup PLANTERS Dry Roasted Peanuts just before serving.
Flavor Boost: Substitute 1 Tbsp. freshly grated gingerroot for the ground ginger.
Nutrition Bonus:
The carrots in this Asian inspired meal are an excellent source of vitamin A. As a bonus the broccoli provides vitamin C!
Nutrition (per serving)
Calories 450; Total fat 12g; Saturated fat 3g; Cholesterol 60mg; Sodium 1060mg; Carbohydrate 53g; Dietary fiber 4g; Sugars 7g; Protein 31g; Vitamin A 130%DV; Vitamin C 45%DV; Calcium 6%DV; Iron 30%DV
OATMEAL PIE CRUST
~Submitted by Jean, Syracuse, NY
Oatmeal contributes to the flaky texture and provides the nutty flavor for this deliciously different pie crust.
1/4 cup (200 ml) all purpose flour
1/2 cup (125 ml) quick rolled oats
1/2 tsp (2 ml) salt
4 tbs (60 ml) vegetable oil
3 to 4 tbs (45 to 60 ml) ice water
Combine flour, rolled oats and salt in a mixing bowl. Slowly drizzle in oil, mixing with a fork. Continue lightly mixing with fork and cutting through mixture until all dry ingredients are moistened and mixture resembles fine crumbs. Add 45 to 60 ml (3 to 4 tbs) ice water, a few drops at a time, until mixture begins to form a ball. Pat into a 9 inch (1 L) pie plate. (Or roll between two sheets of waxed paper. Remove top sheet and turn pastry into pie plate; remove second piece of waxed paper.) Form a rim and flute edges. Fill and bake according to pie recipe.
For baked pastry shell: Prick pastry with fork in several places. Bake in a 400 deg. F oven 10 minutes until light golden brown.
Makes 6 servings. Each serving: 1/6 pie crust excluding filling
15 G carbohydrate; 10 G fat; 162 calories
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Diabetic Choices
PEACH UPSIDE-DOWN CAKE
~Submitted by Jean, Syracuse, NY
So attractive to serve, so much flavor and yet few calories make this a perfect dessert. Try other canned fruits too. Also fresh fruit works great.
Fruit Layer:
1 can sliced peaches in juice (14 oz/398 ml)
1 tbs. margarine (15 ml)
1/4 cup (50 ml) Splenda granular
1/2 tsp. (2 ml) cinnamon
Heat oven to 350° F. Drain peaches, reserving 1 tbs. (15 ml) juice. Melt margarine in 9 inch round cake pan in oven. Combine Splenda and cinnamon; sprinkle over margarine. Drizzle with reserved juice. Arrange peach slices on top.
For cake, cream margarine until softened. Beat in egg and almost extract. Combine flour, Splenda, baking powder, baking soda and salt, beating until smooth after each addition. Spread gently over peaches in pan.
Bake for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto serving plate. Serve warm or cooled , cut in wedges.
Makes 8 servings.
26.3 G carbohydrate.44 G protein 7.4 G fat 189 calories (per piece)
DOUBLE CHEESE POTATO TART
~Submitted by Jean, Syracuse, NY
3-4 tbs unseasoned breadcrumbs
4 medium-size potatoes ( Russets)
4 tbs 30% reduced calorie margarine
1/4 cup light whipping cream
2 large eggs
1 cup part-skim ricotta cheese
3/4 cup freshly grated Parmesan cheese
1 tbs chopped fresh chives
1/8 tsp. nutmeg
salt & pepper to taste
Preheat oven to 375°.
Coat a tart pan or quiche dish with vegetable spray and coat with bread crumbs.
Scrub the potatoes, pat dry & wrap in foil. Bake 45 minutes to 1 hour or until the potatoes are soft when squeezed.
Cut each potato in half lengthwise, scoop out pulp and force through a coarse sieve or ricer. Add the butter and cream and beat until smooth.
In a large mixing bowl, whisk the eggs and blend in the ricotta cheese. Add the Parmesan cheese, chives, nutmeg and salt & pepper to taste. Stir in the potato mixture and blend thoroughly.
Carefully pour into the prepared tart pan and return to the oven. Bake for 25 to 30 minutes or until the surface is puffed and lightly browned.
Makes 8 Servings
Per Serving:
207 Cal
7g Total Fat
23g Carbohydrate
12g Protein
80mg Cholesterol
244mg Cholesterol
Ingredients
2-1/2 lb. asparagus, trimmed
8 oz. mushrooms, sliced
2 oz. part-skim julienne Swiss cheese
2 oz. lean julienne ham
1 Tbs. finely chopped onion
1 orange, peeled and cubed
Dressing:
1 package lemon and herb salad dressing mix
2 Tbs. water
1/4 cup vinegar
1/4 cup vegetable oil
Directions
Chop asparagus into bite-sized pieces and place in a microwave-proof casserole dish. Add 2 Tbsp. water, cover, and Microwave for 2 minutes. Drain. Measure remaining ingredients into a salad bowl. Add asparagus when completely cool.
Prepare dressing in a shaker container and add approximately 1/3 of it to the salad. Save remaining dressing for greens and fresh vegetables.
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2 tsp. sugar
1/8 tsp. ground cinnamon
2 large eggs, beaten
1/4 cup milk
1/2 tsp. vanilla extract
2 croissants
1 Tbsp. butter or margarine
In a pie plate, mix sugar and cinnamon; whisk in eggs, milk and vanilla. Cut croissants in half horizontally; place in egg mixture. Let soak a few minutes. In skillet, melt butter over medium-high heat. Add croissants; brown on both sides. Serve immediately; if desired, sprinkle with confectioners' sugar and garnish with fresh strawberries.
Makes 2 servings
EGG FOO YUNG WITH MUSHROOM SAUCE
~Submitted by Maggie, TX
I love Egg Foo Yung and this recipe from All
Recipes is an excellent one. This is easily doubled for families like mine.
INGREDIENTS:
1 large green onion
4 eggs, beaten
3/4 cup bean sprouts
3 tablespoons soy sauce, divided
2 tablespoons peanut oil, divided
2 cups sliced fresh mushrooms
4 teaspoons cornstarch
1 cup chicken or beef broth
DIRECTIONS:
1. Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
2. Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
3. Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.
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Publisher's Choice
BACON-BIT BURGERS WITH SMOKED GOUDA AND STEAK HOUSE SMOTHERED ONIONS
Makes 4 burgers
6 slices of smoked bacon, cut into ?-inch pieces
3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan, plus more for drizzling
2 yellow onions, ? finely chopped and 1? thinly sliced
1? pounds ground sirloin
2 teaspoons Worcestershire sauce (eyeball it)
1 teaspoon hot sauce (eyeball it)
1 tablespoon grill seasoning, such as McCormick Montreal Steak Seasoning (a palmful)
4 crusty poppy seed or plain kaiser rolls, split
4 slices smoked Gouda cheese
? cup steak sauce, such as A1 or Lea & Perrins
1. Preheat the broiler. Heat a large nonstick skillet over medium-high heat, then add the bacon and a drizzle of EVOO and cook until the bacon is crisp, 4 to 5 minutes. Transfer the bacon to a paper towel-lined plate and drain off all but 1 tablespoon of the fat from the skillet. Return the skillet to medium-low heat and sweat the finely chopped onion in the bacon fat for 2 to 3 minutes. Combine the onion with the reserved bacon in a small bowl and let cool. Turn off the heat and set the skillet aside.
2. In a medium nonstick skillet, heat 2 tablespoons of the EVOO, 2 turns of the pan, over medium heat. When the olive oil is hot, add the thinly sliced onions and cover them with a lid that fits inside the skillet. Cook until browned, 10 minutes, stirring occasionally.
3. While the onions are cooking, place the sirloin in a large bowl and top with the Worcestershire sauce, hot sauce and grill seasoning. Stir in the cooled, chopped onions and bacon until evenly combined. Divide the meat into 4 even sections and form 4 large patties. Add the remaining 1 tablespoon of EVOO, 1 turn of the pan, to the large skillet and heat over medium-high heat. Add the burgers and cook for 4 minutes on each side for medium-rare and 6 minutes on each side for medium-well.
4. Toast the split rolls under the hot broiler until golden. Place the patties on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler to melt the cheese, about 30 seconds. Stir the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place. Transfer to plates and serve.
Charlie Gibson first shared this sensational recipe with "Good Morning America" during the 2002 Family Cook-Off series and it has now become a viewer favorite.
Casserole Ingredients:
1 large 13-ounce package Doritos (save 2 cups for casserole topping)
2 tbsp. onion, grated
1 10-ounce can chili with beans
10- to 15-ounce enchilada sauce
8-ounce can tomato sauce
1 and 1/2 cups shredded sharp cheddar cheese
2. Crumble 6 cups Doritos with your hands into a large mixing bowl.
3. Add the onion, the chili, the enchilada sauce, tomato sauce and 1? cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8? x 11-inch oven proof casserole dish.
4. Bake for 20 minutes.
5. Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese.
6. Bake for another five minutes and serve.
Note from Maggie: This looks really gross as you are mixing it but, all baked, it is a cure for the enchilada cravings, for sure!
? stick unsalted butter, plus more for greasing the dish
10 ounces jumbo marshmallows
? cup creamy peanut butter (recommended: Jif or Skippy)
6 cups crispy rice cereal (recommended: Rice Krispies)
6 ounces semisweet chocolate chips
Directions:
Melt the butter over low heat in a large pot. Stir in the marshmallows and cook until fully melted and no marshmallow white remains. Stir in the peanut butter until combined. Stir in the cereal until distributed evenly through the marshmallow mixture. Pour out onto a lightly greased 9-by-13-inch rectangular baking dish. Smooth out the top of the treats by moistening your hands with a little water and using the palms of your hand to press down gently. Don't press down too hard or else your treats will be too dense. Set aside to cool. Once the treats have cooled, melt the chocolate over low heat. Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate. Turn, chocolate side up, and place in a baking dish or on a rack until set.
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