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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I'm so glad you chose to spend a few minutes with us here. I am sure you will find something to make you think and laugh, along with some recipes I believe are keepers.
We're still cold and wet in this part of Texas. So many of you have it much worse in your neck of the woods, so I consider myself lucky. Anyone with kids can appreciate this kind of weather as it tends to keep them at home and not out in parts unknown. Of course, having them under one roof can present some challenges, as they tend to get on
each other's nerves. I find having something good to eat calms the savage beast. My kids have never argued during a good, hot meal. Food plays an important role in parenting, I believe. After all, Mom not losing her mind over bickering is a
very good thing! Besides... that old Pillsbury adage "nothin' says lovin' like something from the oven" is very true.
Home cooking is an act of love.
Valentine's Day will be here before you know it. In case you don't know...
it is my favorite "holiday" of the year. I am working on a special issue for you that will feature recipes I have collected that are perfect for entertaining your special someone. For me, that is my kids, grandkids, and friends. You'll be getting the issue in plenty of time for planning, so be looking for it soon!
I am absolutely delighted with the recipes that are coming in for our Monthly Theme topic of
Winter Soups. There's a good chance we may have enough for two postings beginning February 4th. Now is an excellent time to help out by sharing your favorites. Please visit the
Monthly Theme section for the whole story and email link to be used for submissions.
Now to the issue. We have about forty recipes in this one and I will have a difficult time deciding which to try first. Please join me in thanking the following for their great submissions:
Jim, WA State
Leasa, IA
Angelique, TX
Treva, Eastern TN
Aafrin, Pune, India
Kat, Spain
Johnny, LA
Helen, Fort Myers, FL
Larry Holmes, Ontario, Canada
Lisa H., Belmont, NC
Brenda, AL
Luanne, FL
Beverley, Montreal, Canada
Marilyn, Canton, OH
Jean, Syracuse, NY
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.
Since a "few" of us need to watch our salt intake, I thought these other uses for salt might come in handy after removing the shaker from the table.. grin!!
Soak a new straw broom in a bucket of hot, salted water to increase its lifespan.
Remove white rings from tables caused by wet or hot dishes by rubbing a thin paste of salad oil and salt on the spot, letting the mixture stand for an hour or two.
Soak new candles in a strong salt solution for a few hours, then dry to reduce dripping.
Keep fresh cut flowers perky by adding a dash of salt to the water in the vase. Not tooo much, though.
Use salt and cinnamon to eliminate the "burned food" odor away from the oven and stove burners. Sprinkle spills with a combo of salt and cinnamon while the oven or burner is still hot. When dry, and burners/oven have cooled, remove the salted spots with a stiff brush or cloth.
Regularly pour hot, strongly salted water down the kitchen sink to eliminate odors and reduce grease build up.
Add a pinch of salt to coffee grounds before brewing. The salt enhances the true coffee flavor by removing some of the acid 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
6th Luanne M. in Michigan
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.
My human will never let me eat their pet hamster, and I am at peace with that.
I will not slurp fish food from the surface of the aquarium.
I will not eat large numbers of assorted bugs, then come home and throw them up so the humans can see that I'm getting plenty of roughage.
I will not lean way over to drink out of the tub, fall in, and then pelt right for the box of clumping cat litter. (It took FOREVER to get the stuff out of my fur.)
I will not use the bathtub to store live mice for late-night snacks.
We will not play "Herd of Thundering Wildebeests Stampeding Across the Plains of the Serengeti" over any humans' bed while they're trying to sleep.
I cannot leap through closed windows to catch birds outside. If I forget this and bonk my head on the window and fall behind the couch in my attempt, I will not get up and do the same thing again.
I will not assume the patio door is open when I race outside to chase leaves.
I will not stick my paw into any container to see if there is something in it. If I do, I will not hiss and scratch when my human has to shave me to get the rubber cement out of my fur.
If I bite the cactus, it will bite back.
When it rains, it will be raining on all sides of the House.
It is not necessary to check every door.
I will not play "dead cat on the stairs" while people are trying to bring in groceries or laundry, or else one of these days, it will really come true.
When the humans play darts, I will not leap into the air and attempt to catch them.
I will not swat my human's head repeatedly when they are on the family room floor trying to do sit ups.
When my human is typing at the computer, their forearms are *not* a hammock.
Computer and TV screens do not exist to backlight my lovely tail... or face.
I will not puff my entire body to twice its size for no reason after my human has watched a horror movie.
I will not stand on the bathroom counter, stare down the hall, and growl at NOTHING after my human has watched the X-Files.
I will not drag dirty socks onto the bed at night and then yell at the top of my lungs so that my humans can admire my "kill."
I will not perch on my human's chest in the middle of the night and stare until they wake up.
I will not walk on the key board when my human is writing important adagfsg gdjag ;ln.
Teens and Cats
Shared by Treva, Eastern TN
Some may not have made the connection, but there are many similarities between teenagers and cats. Who knows? Maybe those finicky felines can help you understand the teen in your life -- so read on. . .
1. Neither teenagers nor cats turn their heads when you call them by name.
2. No matter what you do for them, it is not enough. Indeed, all humane efforts are barely adequate to compensate for the privilege of waiting on them hand and foot.
3. You rarely see a cat walking outside of the house with an adult human being, and it can be safely said that no teenager in his or her right mind wants to be seen in public with his or her parents.
4 . Even if you tell jokes as well as Jay Leno, neither your cat nor your teen will ever crack a smile.
5. No cat nor teenager shares your taste in music.
6. Cats and teenagers can lie on the living room sofa for hours on end without moving, barely breathing.
7. Cats have nine lives. Teenagers carry on as if they did.
8. Cats and teenagers yawn in exactly the same manner, communicating that ultimate human ecstasy--a sense of complete and utter boredom.
9. Cats and teenagers do not improve anyone's furniture.
10. Cats that are free to roam outside sometimes have been known to return in the middle of the night to deposit a dead animal in your bedroom. Teenagers are not necessarily above that sort of behavior.
~~~~~~~~~~~~~~~~~~
Thus, if you must raise teenagers, the best sources of advice are not other parents, but veterinarians. It is also a good idea to keep a guidebook on cats on hand at all times.
And remember, above all else, put out the food and do not make any sudden moves in their direction. When they make up their minds, they will finally come to you for some affection and comfort and it will be a triumphant moment for all concerned.
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
TEXAS
TEXAS SPOON BREAD
~Submitted by Treva, Eastern TN
3 cups milk
1 cup yellow cornmeal
1 tablespoon butter or margarine
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs, separated
In a saucepan, scald the milk, heat to 180°; stir in cornmeal. Reduce heat; simmer for 5 minutes, stirring constantly. Remove from the heat; stir in butter, sugar, salt and baking powder. In a small bowl, beat egg yolks. Gradually stir a small amount of the hot mixture into yolks; return all to pan and mix well. In a mixing bowl, beat egg whites until soft peaks form. Fold egg whites into hot mixture until well blended. Pour into a greased 8-in. square baking dish. Bake at 350° for 40-45 minutes or until well puffed. Use a spoon to serve.
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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1 kg halibut, cod or butter-fish, or any other white fish you prefer which can be filleted, and cut into cubes
200 gms garlic
200 gms ginger
1 cup vinegar (sugarcane vinegar is best)
1/4 cup sugar
2 tsp turmeric powder
8-16 tsp red chilli powder (as per your taste)
Oil for frying
salt to taste
Method:
Wash and cut the fish into small cubes. Apply turmeric powder, salt and 4 tsp chili powder (more if you want it to be spicy) with a tablespoon of oil and marinate for 2-4 hours.
Skin, wash & cut the ginger & garlic into very fine pieces but don't mince them.
Deep Fry the fish cubes in hot oil till they turn crisp, around 5-7 minutes. Do this in batches and remove on kitchen paper.
After all the fish has been fried, in the same oil fry the ginger and garlic for 5 minutes till they get fragrant.
Now add salt and chili powder to the frying mixture and tip the fried fish into it. Turn the gas to sim and mix properly so that all fish cubes get coated with the spices. Saut? for another 5-7-10 minutes, and then sprinkle the vinegar and sugar onto the mixture. Mix thoroughly again so that flavors blend nicely. Continue cooking until the sugar & vinegar have been absorbed into the fish pickle.
Turn off the gas and let the pickle remain in the same pan for another 24 hours, mixing it on and off. Bottle. Goes well with mashed potatoes and plain cooked lentils, or just when eaten with a chapatti or tortilla.
Note: If you don't want sweet taste, you can omit sugar, although I feel the sugar gives it a nice tang. Enjoy.
ARKANSAS BLACK WALNUT COOKIES
~Submitted by Kat, Spain
Ingredients
1/2 cup butter -- softened, no substitutes
1 cup sugar
1 egg
1 t baking powder
1 t vanilla
1/4 t salt
1 3/4 cups all purpose flour
1/2 cup flaked coconut
1/3 cup seedless raspberry jam
1/4 cup Black Walnuts -- finely chopped
Method
Beat butter and sugar on medium to high for one minute. Beat in egg, baking powder, vanilla and salt. Beat in as much flour as you can with mixer, then stir in remaining flour. Wrap dough in plastic and refrigerate at least 2 hours until firm enough to roll. Stir together coconut, jam and black walnuts. Set aside. On floured wax paper, roll dough to a 12-inch square. To roll, gently lift the waxed paper to guide the roll. Spread with jam mixture. Roll into spiral; press seam to seal. Wrap in plastic wrap; Refrigerate at least 4 hours so it`s firm for slicing. Line cookie sheets with ungreased parchment paper or lightly greased foil, to prevent sticking. Slice cookies 1/4 inch thick. Place slices on prepared cookie sheets. Bake at 375 degrees for 8 - 10 minutes or until golden brown on edges.
Cool on cookie sheet for 1 minute. Transfer to a wire rack to cool completely.
These delicious fudge bars whip up in seconds in your blender and are so good as an after school snack with a glass of cold milk.
2 cups semisweet chocolate chips
3/4 cup butter
1 1/2 cups sugar
1/4 cup water
4 eggs
2 t. vanilla
1 1/2 cups flour
1/2 t. baking soda
1/4 t. salt
1 1/2 cups chopped walnuts
Place chocolate chips in blender container. In a pan, bring to a boil, the butter, sugar and water. Pour mixture into blender and whip for a few seconds until chocolate is melted. Beat in eggs and vanilla until blended. Pour mixture into a bowl and stir in the remaining ingredients.
Spread batter into a greased 9 x 13" pan and bake in a 325 oven for about 50 minutes or until a cake tester inserted in center comes out clean. Cool and the cut into squares.
Butter an 8-inch square baking pan. Line with enough wax paper to overhang 2 sides by 2 inches.
In pot, combine chips and milk over medium heat cook, stirring constantly, until mixture is melted and smooth. Remove from heat; stir in vanilla extract. Cool 1 minute.
Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours. Use wax paper to help remove from pan. Peel off paper, then cut into squares.
1950'S-STYLE MEATLOAF
~Submitted by Johnny, LA
This meatloaf version became a family favorite in many households in the 1950's. The key is in the onion soup mix and the mixture of ground beef with pork sausage for added flavor and moisture.
INGREDIENTS:
1-1/2 pounds ground beef (chuck is best)
1/2 pound ground pork sausage (seasoned or not)
2 eggs, lightly beaten
1 cup fine bread crumbs
1 large clove of garlic, pressed
1/2 cup minced sweet onion
1/4 cup minced green bell pepper
1 tsp dried oregano, crushed
1 teaspoon kosher salt
Freshly ground pepper to taste
1 Tbsp Worcestershire sauce
1 package dry Lipton's Onion Soup mix
1/2 cup milk
1 (6-ounce) can tomato paste, divided use
2 to 4 strips bacon, cut in half (optional)
PREPARATION:
Preheat oven to 350 degrees.
Combine ground beef, pork sausage, eggs, bread crumbs, garlic, sweet onion, bell pepper, oregano, kosher salt, pepper, Worcestershire sauce, onion soup mix, milk, and half of the tomato paste. Gently mix only until combined. Do not overwork the meat or it will become tough. Form into a loaf. Cover with the remaining half can of tomato paste. Weave the bacon strips over the top.
Bake 1 hour. Let meatloaf rest 15 minutes before cutting to serve.
Yield: 6 servings
STOVE PIPE BREAD
~Submitted by Helen, Fort Myers, FL
(need two 13 oz. coffee cans with lids)
3 1/2 C. flour
1 pkg. dry yeast
1/2 C. milk
1/2 C. salad oil
1/2 C. water
1/4 C. sugar
1 tsp. salt
2 eggs
Use 2-13oz coffee cans greased well.
Mix 1 1/2 C flour & dry yeast together.
Combine, milk, water, oil, sugar & salt in small saucepan. Heat just until warm. Add to dry ingredients & beat with mixer. Add eggs & beat, gradually add 1 C. flour, beat add remaining cup of flour and stir with spoon.
Spoon the batter into 2 cans equally, cover with lids and let set until dough rises to lid. Remove lid & bake 30-35 minutes at 375 oven or until brown.
Let cool ten minutes & remove from cans.
EASY DRESSED UP PIZZA BITES
~Submitted by Angelique, TX
Prep Time: 5 min
Total Time: 9 min
Makes: 8 servings, 2 squares each
1 (9 oz.) DI GIORNO Thin Crispy Crust Microwave Four Cheese Pizza
2 Tbsp. alfredo sauce
2 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1 Tbsp. chopped red onions
2 tsp. KRAFT 100% Grated Parmesan Cheese
1 tsp. chopped fresh parsley
SPREAD pizza with sauce; cover with bacon and onions. Sprinkle with cheese and parsley.
MICROWAVE as directed on package.
CUT into 16 squares to serve.
Substitutions:
Substitute chopped OSCAR MAYER Ham for the bacon for another great flavor.
Very good dessert and good to take to carry to potluck dinners.
2 cups crushed pretzels
3/4 cup sugar
3/4 stick margarine, melted
2 envelopes whipped topping mix (Dream Whip)
1 cup cold milk
1 teaspoon vanilla extract
1 package (8 oz.) cream cheese, cubed
1 cup confectioners' sugar
1 can (21 oz.) cherry pie filling*
In a bowl, combine pretzels, sugar and margarine; set aside 1/2 cup for topping. Press remaining mixture into an ungreased 13 inch x 9 inch x 2 inch dish. In a mixing bowl, beat whipped topping mix, milk, and vanilla on high speed for 4 minutes or until soft peaks form. Add cream cheese and confectioners' sugar; beat until smooth. Spread half over crust. Top with pie filling and
remaining cream cheese mixture. Sprinkle with reserved pretzel mixture. Refrigerate overnight.
Yeild: 16 servings.
*Or pie filling of your choice. Strawberry or Blueberry would be good.
LEMON-RICOTTA PIE
~Submitted by Larry Holmes, Ontario, Canada
For "Cheesy" Carol in NY
1 9-inch prepared graham cracker pie crust, baked
2 envelopes unflavored gelatin powder
1/2 cup boiling water
1/2 cup fresh lemon juice
2 teaspoons lemon zest, grated
1 tub (1 pound) extra smooth ricotta cheese
1 cup icing sugar
2 cups whipping cream, whipped
In a small bowl, add gelatin and boiling water and stir to dissolve. Add lemon juice and lemon zest; set aside. In large bowl combine ricotta and icing sugar and beat until smooth. Fold in lemon-gelatin mixture. Spoon onto baked crust and refrigerate overnight or two hours before serving. Spread whipped cream over pie filling and serve.
A pairing of two popular food 'items' and ironically this bread is superb.
1/4 cup semi-sweet chocolate chips, melted
1/2 tsp vanilla extract
1 1/2 cup flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger, ground
1/4 tsp nutmeg, ground
1 cup mashed, cooked sweet potatoes
1/2 cup evaporated milk, fat free
2 egg whites
1 egg
1/4 nuts, chopped (pecans or walnuts) optional
Spray loaf pan with Pam (or brand of your choice spray) Mix melted chocolate and vanilla. Sift dry ingredients and mix in a bowl. Set aside. With a mixer, combine sweet
potatoes and milk and blend until smooth. Add eggs and mix well. Pour into dry ingredients and mix well. Mix in nuts. Pour into prepared pan and then add chocolate mixture. Cut through with a knife to give a marbled effect to the bread. Bake at 350 for about 45 minutes or until a toothpick inserted in the middle comes out clean. (options: substitute
Splenda for sugar and/or bake in mini muffin pan for smaller portions)
Loaf serves eight slices.
TUNA AND RICE SKILLET DINNER
~Submitted by Angelique, TX
1 (7-oz.) pouch or 2 (3-oz.) pouches or 2 Cans (6-oz.) StarKist Chunk Light or Albacore Tuna (if using cans, drained and chunked)
1/2 cup Onion, chopped
1-1/2 cups Frozen peas and carrots, thawed
1/8 tsp. Ground black pepper
1 (6-1/2 oz.) package Chicken flavored rice mix
Water
1 (10-3/4 oz.) can Cream of Mushroom soup
1/3 cup Almonds, slivered, toasted (optional)
In a medium saucepan, combine rice mix and onion; add water. Prepare rice according to package directions. Stir in vegetables, soup, and pepper; blend well. Simmer, covered, 5-7 minutes, stirring occasionally. Stir in tuna; serve with almonds (if desired).
ZUCCHINI-RICOTTA FRITTATA WITH WARM TOMATO GARNISH
~Submitted by Treva, Eastern TN
A little trick here is to salt the zucchini before cooking it to pull out the water. It will give your frittata a much better texture in the end. Mixing tomatoes of assorted colors makes for a pretty garnish.
1. To prepare frittata: Toss zucchini with 1 teaspoon salt in a medium bowl. Transfer to a colander set over a large bowl; let drain for 20 to 30 minutes. Rinse briefly under cool water and squeeze to dry.
2. Heat 1 tablespoon oil in a large nonstick ovenproof skillet over medium-high heat. Add the zucchini and cook, stirring frequently, until the moisture in the pan has evaporated, 5 to 6 minutes. Transfer to a bowl. Wipe out the pan.
3. Position a rack in the upper third of the oven; preheat broiler.
4. Whisk eggs and egg whites with the remaining 1/8 teaspoon salt and pepper in a large bowl until combined. Stir in the zucchini, Parmesan (or Monterey Jack) and marjoram. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the egg mixture and reduce heat to medium-low. Distribute dollops of ricotta on top of the eggs and cook until the eggs are set but the top is still wet, 5 to 7 minutes. Transfer the frittata to the oven and broil until cooked through and lightly brown on top, 3 to 5 minutes.
5. To prepare tomato garnish: Toss tomatoes with shallot, garlic, marjoram, oil, vinegar, pepper and salt in a medium bowl. Heat a medium skillet over medium-high heat. Add the tomato mixture and cook, stirring frequently, until the tomatoes are warmed through and just beginning to release their juices, about 2 minutes.
6. To serve, slide the frittata onto a serving plate and cut into 6 slices. Serve warm or cold, topped with the tomato garnish.
Serves 6.
PIMENTO CHEESE
~Submitted by Brenda, AL
Hi Maggie and all 'Z' friends, Brenda from Alabama here. I love home made pimento cheese. Here is a recipe for you to try.
1 cup evaporated milk
7oz jar pimentos
1 teaspoon salt
1 teaspoon sugar
1 pound cheese (any good melting cheese)
Heat milk and pimento over low heat. Add salt and sugar. Stir in cheese and melt slowly.
Pour into jars and store in refrigerator.
APPLE WALNUT COBBLER
~Submitted by Luanne, FL
This is a terrific dessert. Very easy to do and will disappear quickly. Used a little more cinnamon than called for, maybe 1 tsp more? I told the
QT bunch I would send it.~~~~~Lou
A cross between a coffee cake and a pudding, this dessert cuts nicely into squares. Or, spoon portions into dessert cups and pass the cream.
5 cups thinly sliced, peeled tart apples (such as Cortland, Granny Smith, Jonathan, or Rome)
3/4 cup chopped walnuts
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 beaten egg
1/2 cup evaporated milk
1/3 cup margarine or butter, melted
Half-and-half or light cream, optional
Spread the apples in a lightly greased 2-quart baking dish. Sprinkle with 1/2 cup of the walnuts, the 3/4 cup sugar, and the cinnamon.
In a medium mixing bowl, stir together the flour, the 1/2 cup sugar, and the baking powder.
In a small bowl, combine the egg, evaporated milk, and the melted butter or margarine. Stir the egg mixture into the dry ingredients until smooth. Pour evenly over the apples; sprinkle with remaining walnuts.
Bake in 325 degree oven for 50 to 55 minutes or until a toothpick inserted in the middle comes out clean. Serve cobbler warm, cut into squares. If desired, serve with half-and-half or light cream
BEST BROCCOLI
~Submitted by Angelique, TX
1 1/2 lb Fresh broccoli
10 lg Cloves fresh garlic unpeeled
1/3 c Red wine vinegar
3 tb Olive oil
2 ts Salt
Separate broccoli into flowerets with small stems, then peel main trunk and slice into strips. Crush garlic partially, using the flat side of a knife. Fill large pot with water, add all ingredients being sure that broccoli stems are submerged, and cook, covered, until tender. Drain and refrigerate for several hours or overnight.
Butter Flavor Cooking Spray
3/4 cup graham cracker crumbs
2 cups peeled, cored and diced apples
1/2 teaspoon ground cinnamon
4 cups frozen vanilla yogurt, slightly thawed
Coat a 9-inch pie plate with cooking spray. Spread graham cracker crumbs into pie plate. Generously spray with cooking spray for 5 seconds until crumbs are moist. Press into pie crust. Freeze until firm, about 10 minutes. Coat a small skillet with cooking spray. Saut? apples and cinnamon until soft, about 5 minutes. Let cool. Combine apples with yogurt; spoon into frozen crust. Cover; freeze until firm, about 3 hours.
NOTE: Instead of making your own graham cracker crust, store bought can be used.
STEAMED ASIAN DUMPLINGS WITH THREE DIPPING SAUCES
~Submitted by Beverley, Montreal, Canada
(Can't wait to try this and I'll use pork or chicken, tyvm.. Chinese dumplings among my short list of favourite foods. I added the Thai peanut dipping sauce 'cuz I'm bonkers for it.)
These are a perfect treat! To make them in advance, stuff them ahead of time and freeze for several days. Do not thaw the dumplings before cooking; just place them directly in the steamer.
8 oz firm tofu (can use cooked chicken or pork instead)
1 cup mung bean sprouts
4 medium scallion(s), white and green parts
2 large carrot(s), peeled and grated
1 large garlic clove(s), minced
1 pieces ginger root, 1-inch, minced
3 Tbsp soy sauce
24 pieces wonton skin(s), for dumpling wrappers
1/4 cup soy sauce
2 tsp rice wine vinegar
1/2 tsp sesame oil
1/2 tsp sesame seeds, toasted
2 Tbsp dry mustard
1 1/2 Tbsp sugar
1/4 tsp table salt
2 Tbsp water
2 tsp sesame oil
Mash tofu in a bowl, or mince cooked chicken or pork. Chop bean sprouts and green parts of scallions and add to tofu/meat. Add carrots, garlic, ginger and soy sauce. Mix thoroughly.
To stuff dumplings: Using a pastry brush and cool water, moisten the edges of a dumpling skin. Place a spoonful of the tofu mixture in centre of skin and fold and seal edges closed. Repeat until all filling is used; set aside.
To make Soy Dipping Sauce: Mince white parts of scallions and mix with 1/4 cup soy sauce, vinegar, 1/2 teaspoon toasted sesame oil and sesame seeds.
To make Sweet Mustard Dipping Sauce: Mix dry mustard, sugar and salt. Add water and 2 teaspoons toasted sesame oil and blend well.
Thai Peanut Dipping Sauce
1/2 cup creamy peanut butter
1/4 cup hot water
2 T low sodium soy sauce
2 T Oriental sesame oil
1 T cider vinegar (I use rice vinegar)
1 T grated orange zest (I sometimes use lime instead and add a bit of the juice)
2 t granulated sugar (Splenda)
1/8 t ground red cayenne pepper (more if you want extra zip)
Directions:
Combine all ingredients in a small bowl; beat with fork or wire whisk until smooth. Makes about 1 cup.
Heat water in bottom of a steamer. If using a bamboo steamer, place dumplings directly in the steamer. If using a metal steamer, spray steamer with cooking spray so dumplings won't stick. Steam dumplings until they turn translucent, about 3-4 minutes. Serve with two dipping sauces. Yields 1 dumpling per serving with choice of sauce.
Heat water in bottom of a steamer. If using a bamboo steamer, place dumplings directly in the steamer. If using a metal steamer, spray steamer with cooking spray so dumplings won't stick. Steam dumplings until they turn translucent, about 3-4 minutes. Serve with two dipping sauces. Yields 1 dumpling per serving with choice of sauce.
2 cans (8 oz each) refrigerated crescent rolls
1/4 cup pizza sauce (or 3 Tbsp. tomato paste w/basil, garlic, and oregano)
4 oz. package sliced pepperoni
2 cups shredded mozzarella cheese (about 8 ounces)
1 egg, beaten
2 Tbsp. grated Parmesan cheese
1 tsp. dried oregano
Extra pizza sauce ~ for dipping, if desired
Heat oven to 375. * On greased cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9 rectangle, firmly pressing perforations to seal.
Spread pizza sauce over dough to within 1/4-inch of edges. Top with pepperoni and mozzarella cheese.
On 14-inch length of parchment or waxed paper, unroll remaining can of dough. Press to make 12x9-inch rectangle as before. Turn dough to cover cheese and remove paper. Brush with beaten egg and sprinkle with Parmesan cheese and oregano. Bake 12 to 15 minutes, or until golden brown. Let stand on cooling rack for 5 to 10 min.
Using pizza cutter on cutting board, cut into 16 squares. Cut each square in half diagonally. Heat additional pizza sauce and use for dipping, if desired.
Yields: 32 Appetizers
* Note: Sprinkle cookie sheet with cornmeal and place crescent rectangle over it for a crust with more texture.
POTATO SOUP WITH KNEFLA (NOODLES)
~Submitted by Angelique, TX
Servings: 6
6 potatoes, peeled and chopped
2 onions, chopped
1 carrot, sliced
1 stalk celery, sliced
4 cubes chicken bouillon
1 tablespoon dried parsley
5 cups water
1 teaspoon salt
1 pinch ground black pepper
1/3 cup butter or margarine
2 cups flour
1 egg
1 teaspoon salt
1 cup milk
1 (12-ounce) can evaporated milk
In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender.
Make knefla: In a separate bowl, mix flour, egg, salt and milk. Mix until dough is uniform and then form into long strips. Cut strips into small pieces.
Once vegetables are tender, add knefla pieces and let simmer for 30 minutes. Add evaporated milk, stir and serve.
1 cup each, diced red and green apples
1 cup each chopped broccoli and celery
1/4 cup finely chopped onion
1/2 cup slivered almonds
1/4 cup sugar
2 TBSP vinegar
3/4 cup mayonnaise (fat free mayo will work in this)
In a small bowl, mix sugar, vinegar and mayo. Place remaining ingredients, except almonds into a large bowl and toss with dressing. Chill in a covered bowl for several hours or overnight. Toss with almonds when you are ready to serve.
SUE'S NEW ORLEANS MICROWAVE PRALINES
~Submitted by Johnny, LA
1 - 8 oz carton cool whip
1 - 16 oz box brown sugar
2 - T. butter
1 cup chopped pecans
Procedure
Mix cool whip and sugar in a 2 qt. microwave safe bowl. Place in microwave for 13 minutes on full power. Remove from microwave and mix in butter and pecans. Drop by spoonfuls onto wax paper and allow to cool. Makes 2 dozen pieces. Store in a warm container. This recipe is so much easier than the original version. There are a lot less ingredients too. You may substitute walnuts for the pecans and they are just as good.
SORGHUM MOLASSES COOKIES
~Submitted by Brenda, AL
Hi Maggie and all 'Z' friends, Brenda from Alabama here. This recipe came from a local cookbook in my home town.
3/4 cup shortening
1 cup sugar
2 well beaten eggs
1 cup molasses (if can't find can use the dark Karo)
4 cups plain flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
2 teaspoons cinnamon
1/4 cup cold coffee
Cream shortening and sugar. Add eggs and molasses. Beat well. Sift dry ingredients. Add dry ingredients alternately with coffee with sugar mixture. Mix well. Drop by
spoonfuls on greased cookie sheet. Bake for 13 minutes at 350° Cool on wire rack.
RASPBERRY RAZZLE
~Submitted by Angelique, TX
This is a luscious salad or a simple dessert.
1 pkg. (3 oz) raspberry gelatin
1 pkg. (10 oz) frozen raspberries, thawed
1 cup sour cream
3/4 cup water
Combine all ingredients in pan, using a wire whisk to dissolve lumps in sour cream. Bring just to boiling over medium heat, uncovered. Stir to prevent burning. Remove from heat. Pour into a 1 quart mold or serving dish. Chill several hours or overnight. Garnish with fresh raspberries if available.
1 pound lean ground beef
1 onion, chopped
6 slices bacon, diced
1 tablespoon distilled white vinegar
1 tablespoon prepared mustard
1/2 cup ketchup
1/2 cup brown sugar
1 green bell pepper, chopped
1 (15 ounce) can kidney beans
1 (16 ounce) can chili beans
1 (15 ounce) can pork and beans
6 slices American cheese
1 cup crushed tortilla chips
Preheat oven to 375 degrees F (190 degrees C).
In a large skillet over medium high heat, saut? the ground beef, onion and bacon for 5 to 10 minutes, or until the meat is browned and the onion is translucent; drain excess fat.
In a 3 quart casserole dish, combine the vinegar, mustard, ketchup, brown sugar, green bell pepper, kidney beans, chili beans, pork and beans and the meat mixture. Stir together until well blended.
Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, remove from oven and top with the cheese and crushed tortilla chips. Return to oven and bake for 5 to 6 more minutes, or until the cheese is melted and bubbly.
PORK WITH RICE AND PEPPERS
~Submitted by Larry Holmes, Ontario, Canada
6 pork cutlets or chops
1/2 cup seasoned flour
? cup oil
1 onion chopped
1 green pepper, seeded and cut into strips
1 sweet red pepper, seeded and cut into strips
1 garlic clove, crushed
1 cup water
salt and pepper
3/4 cup long grain rice
1/4 cup butter
Coat the pork in the seasoned flour. Heat the oil in a skillet and cut the pork for about 10 minutes until browned on both sides.
Remove the pork and keep warm. Saute the onion, green and red peppers and garlic until soft. Then return the meat to the pan and add the water and seasonings. Bring to boil then simmer, covered, for 20 minutes.
Meanwhile, cook the rice in boiling salted water until tender. Drain and place in a buttered mold. Press it down firmly and unmold onto a serving dish.
Surround the molded rice with the pork cutlets or chops, pepper, and onions and serve immediately.
Serves 6
WALDORF CHICKEN SALAD
~Submitted by Jean, Syracuse, NY
Ingredients:
1 pound chicken breasts
3/4 cup mayonnaise, light or regular
2 tablespoons honey
1 tablespoon cider vinegar
1/2 cup celery, chopped
3 apples, chopped
1/2 cup walnuts, chopped
1/2 cup raisins
Grill or bake the chicken until done and chill. Finely chop the chicken and set aside. In a large bowl, stir together mayonnaise, honey and vinegar. Add chicken, celery, apples, walnuts and raisins, and toss well to coat.
Makes 4 servings.
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Heart Healthy
ANGEL LUSH
~Submitted by Jean, Syracuse, NY
Makes: 10 servings
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free
Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries
MIX pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.
REFRIGERATE at least 1 hour. Top with strawberries just before serving.
Store leftover dessert in refrigerator.
HEALTHY TURKEY LOAF
~Submitted by Leasa, IA
(says 5 servings, but not in my house, ha ha)
1/2 lb ground turkey
1 egg
1/4 C salsa
1/8 C chpd red bell pepper
1/8 C chpd yellow bell pepper
1/4 C chpd onion
1/4 C dry bread crumbs
lemon pepper to taste
Preheat oven to 350°.
In large bowl, combine all ingredients. Mix well with hands until blended. Place mixture into a loaf pan. Bake for 25 minutes.
MOCHA FUDGE PIE
~Submitted by Jean, Syracuse, NY
1/3 cup hot water
4 teaspoons instant coffee granules, divided
1/2 (20.5-oz. ) package low-fat fudge brownie mix (about 2 cups)
2 teaspoons vanilla extract, divided
2 large egg whites
Cooking spray
3/4 cup 1% low-fat milk
3 T Kahlua (coffee-flavored liqueur), divided
1 (3.9 oz) package chocolate instant pudding mix or 1 (1.4-oz.) package sugar-free chocolate instant pudding mix
3 cups frozen reduced-calorie whipped topping, thawed and divided
Chocolate curls (optional)
Preheat oven to 325 F.
Combine hot water and 2 teaspoons coffee granules in a bowl. Add brownie mix, 1 teaspoon vanilla and egg whites; stir until well- blended. Pour mixture into a 9-inch pie plate coated with cooking spray. Bake at 325 F for 22 minutes (brownie will be fudgy when tested with a wooden pick). Cool completely on a wire rack.
Beat milk, 2 T Kahlua, 1 teaspoon coffee granules, 1 teaspoon vanilla and pudding mix at medium speed of a mixer 30 seconds. Gently fold in 1-1/2 cups whipped topping. Spoon pudding mixture onto brownie crust; spread evenly.
Combine 1 teaspoon coffee granules and 1 T Kahlua in a bowl; gently fold in 1-1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately or store loosely covered in refrigerator.
Makes 8 servings.
Nonalcoholic Version:
When making pudding mixture, substitute 2 T 1% low-fat milk for Kahlua. In topping, omit Kahlua, and dissolve coffee granules in 1 T water.
Per serving: 297 cal., 6.5 g fat (3 g sat. fat), 4.9 g protein, 51.6 g carbo., 1.2 g fiber, 1 mg chol., 399 mg sodium.
Note: Store remaining brownie mix in a zip-top plastic bag in refrigerator. Reserved brownie mix can be used for another pie or to make a small pan of brownies.
To make brownies, combine 2 cups brownie mix, 1/4 cup water and 1 lightly beaten large egg white in a bowl. Stir just until combined. Spread into an 8-inch square pan coated with cooking spray. Bake at 350 F for 23 to 25 minutes.
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Diabetic Choices
SENSIBLY DELICIOUS CHOCOLATE CHIP COOKIES
~Submitted by Jean, Syracuse, NY
The perfect combination of NESTLE® TOLL HOUSE® and SPLENDA® make up these "sensibly delicious" cookies.
Preparation - 15 min
Cooking - 9 min
Cooling Time - 15 min
Yields - 48 cookies
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/3 cup SPLENDA® Sugar Blend
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTL? TOLL HOUSE Semi-Sweet Chocolate Morsels
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, SPLENDA® Sugar Blend, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
I normally don't serve frankfurters because they contain preservatives, but kids do like them. If you prefer not to serve them, make the pizzas without them and subtract ? medium-fat Meat exchange.
1. Spread each muffin half with 2 tablespoons tomato sauce. Top with a pinch each of oregano and basil.
2. Put sliced ? frankfurter onto each muffin. Top with 1 teaspoon Parmesan cheese and 1 slice mozzarella. Toast under broiler or in toaster oven or microwave until cheese melts and bubbles.
1/4 cup Steel's Gourmet Honey Nature Sweet
2 teaspoons Steel's Gourmet Sugar Free Fudge Sauce
1/4 cup peanut butter
2-1/2 cups Cheerios
1/2 cup raisins
1/2 cup pretzels
Boil and stir the Honey Nature Sweet and Fudge Sauce. Remove from heat and stir in peanut butter. Pour slowly over cereal, raisins and pretzels. Toss until evenly coated. Spread in pan. (13 X 9 X 2)
Yield: 10 servings
OVEN "FRENCH FRIES"
~Submitted by Jean, Syracuse, NY
1/2 potato (large)
3/4 teaspoon olive oil
1/16 teaspoon salt
1/16 teaspoon black pepper, freshly ground
teaspoon paprika
1. Preheat oven to 350?F.
2. Cut potatoes into thin strips, leaving the skins on. In a medium bowl, sprinkle remaining ingredients over potatoes and toss thoroughly to coat.
3. Arrange potatoes on a nonstick baking sheet. Bake for 20 minutes. Using spatula, turn potatoes over. Bake 20 minutes longer, until browned and crisp.
Food exchanges per 4-ounce serving: 1 bread, ? fat
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"This wrap's combination of cereal, yogurt and fruit makes it the perfect breakfast for people on the go."
1/4 cup chopped almonds
1 cup plain yogurt
1/4 cup chopped dried apricots
1/4 cup banana chips
2 teaspoons honey
1 cup Shredded Wheat cereal, broken into pieces
2 tablespoons apricot preserves
2 (10- or 11-inch) flour tortillas
Preheat oven to 350 degrees F.
Spread the almonds on a baking sheet. Bake until they become aromatic and appear shiny from the oils being released, about 10 minutes. Remove from the oven and let cool.
Combine the almonds, yogurt, apricots, banana chips and honey. Mix well. Fold in the Shredded Wheat.
Warm the tortillas in a large nonstick skillet over medium-high heat, about 15 seconds on each side. Tortillas also can be microwave on high for 10 or 15 seconds, or wrapped in aluminum foil and heated in the oven at 350 degrees for 3 to 5 minutes.
Divide the apricot preserves among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge. Divide the cereal mixture and spread in a 2-by-5-inch rectangle on the bottom half of each tortilla.
Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling. Serve immediately.
Servings: 2
ALMOST LIKE MOM'S MACARONI AND CHEESE
~Submitted by Jean, Syracuse, NY
Olive oil spray (or 1 1/2 tablespoons mild-flavored olive oil) plus 1 tablespoon oil (for tossing later)
1 tablespoon plus 1 1/2 teaspoons salt, divided use
1/2 pound small elbow macaroni
2 1/2 cups shredded or chopped firm cheese*
1/2 cup chopped baked ham or snipped crisp bacon (optional)
1 cup whole milk
1 teaspoon freshly ground pepper
1/4 cup fine dry bread crumbs
1/4 cup grated Parmigiano Reggiano
Preheat oven to 350 degrees F. Spray bottom and sides of shallow 6-cup metal baking dish with olive oil spray or coat with 1 1/2 tablespoons olive oil
Bring several quarts of water to a rolling boil. Add 1 tablespoon salt. Boil macaroni until just tender. Drain well.
Immediately turn macaroni into baking dish (a flat baking pan gives more crispiness than a loaf pan). Use a pan that can go under the broiler later. Toss macaroni with 1 tablespoon olive oil. Then add cheese, optional ham or bacon, milk, 1 1/2 teaspoons salt and the freshly ground pepper and mix well.
Bake 10 minutes, then remove from oven and stir. Taste for seasoning.
Sprinkle bread crumbs and grated Parmigiana on top. Bake 15 minutes more. If there is still some milk on the bottom, return to the oven for 5 to 10 minutes more.
If topping has not browned and crisped like Mom's used to, stick it under the broiler (3 or 4 inches below the heat) and brown, watching so it doesn't burn.
*"Needless to say, my mother used Velveeta, but I make this with half sharp cheddar and half Emendable. Once I threw in some leftover brie, a triple creme from France, and 1/2 cup creme riche and the result was celestial."
Serves 2 as main dish.
MEXICAN CHICKEN DINNER
~Submitted by Jean, Syracuse, NY
2 sheets (12 x 18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
2 (1/2 to 3/4 lb. each) boneless, skinless chicken breast halves
1/2 cup chunky salsa
2/3 cup red kidney beans or black beans (from 15 oz. can), drained
TO SERVE:
1/2 cup shredded Mexican blend or Cheddar cheese
Tortilla chips (optional)
Preheat oven to 450 degrees F or grill to medium-high.
Center one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Spoon salsa over chicken; top with beans.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 15 to 18 minutes on a cookie sheet in oven or grill 11 to 13 minutes in covered grill; sprinkle with cheese before serving.
Serve with tortilla chips, if desired.
Servings: 2
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Publisher's Choice
MEXICAN RICE MORSELS
I haven't tried this one yet but I plan to. It sounds so interesting and something we would enjoy.
2 cups cooked brown or white long grained rice
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 eggs, beaten
2 oz Monterey jack
2 jalapenos; seeded and chopped
3/4 cup crushed tortilla chips (about 3 cups chips before crushing)
vegetable oil (for frying)
TO SERVE:
salsa
guacamole
sour cream
Mix rice, flour, salt, pepper and eggs.
Cut cheese into 24 small cubes. With wet hands, shape about 1 tbsp of the rice mixture around each cheese cube. Roll the rice balls in the crushed tortilla chips.
Heat 3-inches of oil in a deep fryer to 375 degrees F.
Fry rice balls in small batches about 3 minutes or until golden brown. Remove with a slotted spoon. Drain on paper towels; keep warm until all the balls are finished.
Pour whipping cream into a medium saucepan. Cook over medium heat.
Stir in cheese slowly, whisking until blended. Whisk in butter. Remove from heat. Continue beating until sauce thickens.
Season with nutmeg or garlic powder. Stir in lump crabmeat. Heat for additional 3 minutes while stirring occasionally.
Top hot cooked and drained pasta with Alfredo sauce and shredded Parmesan.
Serves 4.
SAUSAGE CORN MUFFINS WITH HONEY BUTTER
This is a great muffin recipe, especially when served with soups. The honey butter is very good. Of course, the only honey we use here comes from our very own a2z'er
Lucy Wellhausen at Ohio
Honey.com.
1/2 pound smoked sausage (I have used cooked, ground sausage, too)
1 cup unsifted all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
honey butter (recipe follows)
Preheat oven to 375 degrees. Cut sausage into quarters lengthwise, then cut crosswise into 1/4-inch pieces. Lightly brown sausage in medium skillet over medium heat. Drain on paper towels. Combine flour, cornmeal, sugar and baking powder in medium bowl. Add buttermilk, oil, eggs and sausage. Stir only until blended. Fill paper-lined 2 1/2-inch muffin cups 2/3 full. Bake 12 to 15 minutes.
Honey Butter - Blend 1/2 cup softened butter and 1/4 cup honey in small bowl. Serve muffins with the honey butter.
QUESO FUNDIDO
2 green onions and tops, sliced
4 large cloves garlic, minced
8 oz. sliced mushrooms
2 tablespoons (1/4 stick) butter
16 oz. Jalape?o Jack cheese, cut into 1/2-inch cubes
2-4 tablespoons milk
8 oz. chorizo (spicy sausage), casing removed, cooked until browned, drained, crumbled
2 tablespoons chopped tomato
2 tablespoons finely chopped cilantro
16 flour tortillas, warm (for wraps)
Saut? onions and garlic in butter in medium saucepan until tender, and most of moisture evaporates. Add cheese; cook, covered, over medium to medium-low heat until cheese is melted, 8 to 10 minutes, stirring frequently. Stir in milk if mixture is too thick.
Spoon cheese into bowl or small chafing dish; sprinkle with chorizo, tomato and cilantro. Spoon about 2 tablespoons mixture on each tortilla and roll up for wraps.
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