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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. It has been a great week, in spite of the problems encountered with delivering these newsletters to your inbox. I suppose if not for having a great family, friends, and "real"
job that I love, I'd be hotter'n a wet hen about the pitiful service provided by my newsletter hosting company.
Our Monthly Theme topic of Penny Pinching Recipes will end Wednesday, the last day of this month. It has not garnered the biggest response of any topic, but has yielded some of the tastiest recipes. We should have a well-rounded and interesting
Monthly Theme issue, which will be posted on Sunday, March 4th. There is still time (and plenty of room!) for your recipes. Please visit the
Monthly Theme section to read all about it and for the handy email link to use for your submissions. Thanks. The next
Monthly Theme topic will be announced in Wednesday's issue. I suspect you've been waiting for the best topic this year and you may just get your wish then!
You know, it is so easy to forget that there is a real person behind this publication. And some wonderful a2z readers who do their best to see you get great recipes and at least one reason to laugh and think, twice a week. Today's issue was made possible by a handful of terrific a2z readers. Please join me in thanking the following for their help:
Lisa H., Belmont, NC
Johnny, LA
Rusty, FL
Marilyn, Canton, OH
Jean, Syracuse, NY
Beverley, Montreal, Canada
Skirnir, WI
Brenda, AL
Treva, Eastern TN
Shirley, WA State
Kat, Spain
Leasa, IA
Bill Anatooskin, Burnaby, BC, Canada
Robyn, Auckland, New Zealand
Joan, Savona, B.C.
Larry Holmes, Ontario, Canada
Beverley, Montreal, Canada
Lou, FL
We'll see you here again on Wednesday, God willing.
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
Necessity is the mother of invention. A penny saved is a penny earned. Waste not, want not. What great truisms these are, especially when it comes to cooking. In this month's theme topic of Penny Pinchers Recipes, we're looking for those recipes you use to serve tasy meals on a budget. Is there a dessert you serve to compliment a meal when the pay check is still a few days away? How about those casseroles that use ingredients you have on hand, that your family loves? I usually have some pasta, Velveeta, and milk on hand, so I add canned tuna for a belly-full of Tuna Casserole. I also have lots of recipes using ground meat which can be used for many delicious meals. Won't you join in the fun by sharing your own favorite recipes for
Penny Pincher Recipes? Since we've shared many recipes, 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
Penny Pincher Recipes 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
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Please use this email link to submit a recipe for theme recipes: Penny Pincher Recipes
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.
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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.
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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!
1/2 cup stone ground cornmeal
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons sugar
3 large eggs
1 1/2 cup milk
1 15.25-ounce can whole kernel corn, drained
1/2 cup butter, melted
1/4 cup milk, more or less
Directions for the sauce:
1. Melt the butter in a heavy saucepan. Stir in the flour to make a paste.
2. While on low heat, add a little of the milk and stir until combined. Add the rest of the milk a little at a time, stirring constantly. Continue heating, stirring regularly, until the sauce starts to bubble.
3. Add the cheese and onion and stir until smooth. Set aside.
Directions for the pancakes:
1. Mix the dry ingredients together in a medium bowl.
2. Whisk three eggs together in a small bowl. Add the milk. Add the milk and egg mixture to the dry ingredients. Add the corn and melted butter and stir until combined. Add more milk as needed to bring the mixture to the consistency of pancake batter.
3. Cook as you would pancakes.
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For Carol and Aafrin (a2z
QT)... and anyone else with a penchant for smoked salmon! :~))
This makes a wonderful 10 minutes or less party offering or appetizer, as well as a light entree on summer nights. Compliment it with a simple mixed green salad for supper.
Toppings:
1/4 English cucumber, thinly sliced
1/4 red onion, finely chopped
3 tablespoons capers, drained
Preheat oven to 400 degrees F.
Crisp pizza crust 5 minutes on perforated pizza pan or on oven rack.
While pizza crust is in oven, mix sour cream with lemon juice and dill in a small bowl.
Remove pizza shell from oven and let stand until cool to the touch. You have a pocket of time here to work on other recipes.
On cool, crisp pizza shell, spread the sour cream-dill sauce in an even layer. Evenly distribute sliced smoked salmon, working all the way to the edges.
Top pizza with sliced cucumber, red onion, and capers.
To serve, cut pizza in 1/2. Cut each 1/2 in 1/2 again, 4 cuts across. Turn the pan a 1/4 turn and slice into quarters, making 16 cuts.
In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add butter, milk powder, egg, salt and remaining sugar and water. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.
Punch dough down. Turn onto a lightly floured surface; roll into a 15 inch x 12 inch rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese. On each side, cut 1 inch wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes. Brush with reserved egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pan to a wire rack.
2 Tbls. yellow onion, diced
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup lemon juice
1 1/2 tsp. chopped garlic (about 2 cloves)
4 (10-ounce) New York strip steaks
Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic in a small bowl. Stir until sugar is dissolved. Place steaks in a shallow dish large enough for them to be in a single layer. Pour marinade over steaks. Cover and refrigerate for 4 to 8 hours. You may turn steaks occasionally. Remove steaks and discard marinade. Grill to desired doneness.
Makes 4 steaks.
CHICKEN DRESSING
~Submitted by Brenda, AL
Hi Maggie and all a2z friends. Brenda from Alabama here. Most people her don't use a recipe for chicken dressing but I like to.
1 can cream of celery soup
1 can onion soup
6 boiled chopped eggs
1 can chicken broth
6 slices sandwich bread (white works best)
corn bread (the more you use the more dressing you will have)
sage to taste (I like a lot)
Mix all well and put in 9x13 baking dish. Bake in 350° oven until well brown.
You can add cooked chicken to the mixture before you bake it too.
SESAME HONEY SNACK MIX
~Submitted by Treva, Eastern TN
1/3 cup Honey
3 cups Chex® cereal (any variety)
3 cups checkerboard-shaped pretzels
3 cups sesame sticks
1 cup mixed nuts (any variety)
4 Tablespoons butter or margarine, melted
2 Tablespoons sesame seeds (toasted, if desired)
1. Heat oven to 275 degrees F. In ungreased 15x10x1 inch pan, mix cereal, pretzels, sesame sticks and nuts.
2. In medium bowl, mix honey, butter and sesame seeds. Pour over cereal mixture, stirring until evenly coated.
3. Bake 45 minutes, stirring occasionally. Spread on waxed paper to cool, about 30 minutes. Store in airtight container up to 1 week.
SUONG'S VERMICELLI SALAD DRESSING
~Submitted by Shirley, WA State
1 portion fish sauce
1 portion sugar
1/2 portion white or rice vinegar
3 portions water
fresh minced garlic and shredded carrots.
Mix the fish sauce, sugar, vinegar and water in a small fruit jar.
Please label as it is clear when mixed up. Pour out small 1/4 c. portions for each salad. Add some grated carrot and garlic to each.
Salad is made up of rice vermicelli, sliced in half and deseeded cucumbers, lettuce shredded fine,
cilantro chopped, green onions chopped and bean sprouts cut in half. Top is sprinkled with chopped peanuts. Now these are put in rows in a bowl with the noodles (pre-soaked) in the bottom and not mixed. The dressing comes separate and you can add siracha sauce and hoisin sauce if you like and then you sorta toss it all together in your bowl with chop sticks. There is no recipe and is all by what you like I guess but it is a fantastic salad. Barbequed pork, chicken or beef of your choice is added to the top. My friend is from Vietnam and is a wonderful cook.
This cake is dense moist and chocolaty all at the same time.
Ingredients
For cake
Nonstick vegetable oil spray
1 1/2 cups vegetable oil
4 large eggs
2 1/2 cups all purpose flour
2 1/4 cups sugar
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3 cups finely shredded peeled carrots
1 cup (packed) sweetened flaked coconut
1 1/2 teaspoons grated orange peel
1 11-ounce can mandarin oranges, drained, cut into 1/2-inch pieces
For frosting
2 1/2 cups semisweet chocolate chips (about 15 ounces)
1 cup (2 sticks) butter
1/3 cup powdered sugar
1/4 cup Cointreau frozen orange juice concentrate, thawed
Garnish
Additional canned mandarin orange segments, drained, patted very dry and shaved white chocolate
Make cake:
Preheat oven to 350?F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Using electric mixer, beat 1 1/2 cups oil and eggs in large bowl until well blended and thick, about 2 minutes. Add flour, sugar, cocoa powder, baking soda and salt; beat at low speed to blend. Increase speed; beat 1 minute longer (batter will be very thick). Stir in carrots, coconut and orange peel, then orange pieces. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 10 minutes. Turn out onto racks; cool completely.
Make frosting:
Stir chocolate chips in heavy medium saucepan over very low heat until melted and smooth. Remove from heat and cool to lukewarm. Spoon 1/3 cup chocolate into small bowl and reserve for decoration. Beat butter and sugar in medium bowl until fluffy. Beat in remaining melted chocolate and Cointreau or orange juice concentrate.
Place 1 cake layer on platter. Spread with 2/3 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Arrange additional orange segments around top edge of cake. Rewarm 1/3 cup reserved chocolate to pourable consistency if necessary. Drizzle orange segments with chocolate, and white chocolate shaves
Made this up one night as I was checking pantry contents.
3-4 Boneless, skinless chicken breast halves
1 Can cheddar cheese soup
1 Can Cream of chicken with mushroom soup
1 med onion, chpd
1/2 soup can milk (add a splash or two of Worcestershire just enough to add color)
lemon pepper seasoning
Saute breasts seasoned with lemon pepper, in olive oil (just until they have nice color).
Mix soups, onion, milk and additional lemon pepper seasoning.
Place chicken in baking dish, pour soup mixture over. Bake at 350° for 45 mins.
Serve with brown rice and green beans.
GREEN BEANS AND WHITE BEANS CASSEROLE
~Submitted by Johnny, LA
Serves 4.
1 tbl. olive oil
1 small yellow onion, chopped
1 cup chopped white mushrooms
2 garlic cloves, minced
1 (15-oz.) can white beans, drained and rinsed
1 cup water
Salt and freshly ground black pepper, to taste
1 1/2 lbs. green beans, ends trimmed and cut into 1-inch pieces
1/2 cup sliced almonds, toasted
1. Heat the oil in a large skillet over medium-high heat, add the onion, cover and cook until softened, about 5 minutes. Place the onion mixture in a blender.
2. To the same skillet, add the mushrooms and garlic, and stir until softened over medium-high heat, about 3 minutes. Set aside.
3. Add the white beans and water to the blender with the onion mixture, season with salt and pepper and process until smooth.
4. Place green beans and saut?ed mushrooms in a 3 1/2- to 4-quart slow cooker and pour white bean sauce over them. Cover and cook on Low for 4-6 hours, until green beans are tender. When ready to serve, sprinkle the almonds over the beans.
1 cup of cornmeal
1/2 cup flour
2 tsp baking powder
1 tbsp sugar
2 cups milk
1/4 cup melted shortening
1 beaten egg
2 tbsp honey
4 cups drained brown beans (pintos for example)
Mix all of these ingredients, except beans, thoroughly, and then fold in the beans. Pour into greased, heated pan. Bake at 450 until brown (usually 30 minutes or so)
Do not put any salt in Bean Bread or it will crumble.
In a bowl in a stand up mixer, beat butter until fluffy. Beat in icing sugar, lemon rind and salt until light and fluffy. Stir in flour, 1/3 at a time, beat well after each addition. Stir in rice flour to make a smooth dough.
Divide dough in half and place each half between 2 sheets of wax paper and roll out to 1/4" in thickness. Refrigerate until chilled, about 30 minutes.
Using a floured 1 1/2" star-shaped cookie cutter, cut into stars, re-rolling scraps and chilling dough between cutting. Place cookie stars 1" apart on parchment lined baking sheets. Refrigerate until firm, about 2 hours.
Bake in preheated 300 F oven, in the centre of the oven for about 25 minutes or until lightly golden. Let cool on wire racks.
GLAZE:
In a mixing bowl, stir together icing sugar, lemon rind and juice until smooth.
Brush glaze over the warm cookies. Sprinkle about 6 silver sprinkles on each cookie. Cool completely and store in a container with lid.
THAI GREEN CURRY FISH CAKES
~Submitted by Robyn, Auckland, New Zealand
Fish Cakes:
500g white fish, diced
2 tablespoons green curry paste
2 tablespoons flour, plus extra for coating
1 egg
? cup sliced spring onion
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon lime zest
2-3 tablespoons oil for frying
Dipping Sauce:
? cup sweet chilli sauce
2 tablespoons lime juice
1 tablespoon chopped coriander
1 teaspoon fish sauce
Place all fish cake ingredients in a food processor. Pulse to a coarse paste and refrigerate while you make the dipping sauce.
Combine all sauce ingredients in a bowl and whisk until well blended. Set aside.
Take dessertspoons of fish cake mix and shape into patties, lightly roll in extra flour and fry fish cakes in oil on a medium to high heat until golden brown and cooked through.
Serve with dipping sauce.
Tip:
Serve as an appetizer or as a main meal with rice and salad.
ORANGE-CREAM CHEESE BROWNIES
~Submitted by Lisa H., Belmont, NC
Enjoy, they look scrumptious... found this recipe while digging through my recipe box from the 80's, what a treasure to find.
The perfect brownie for an adult Halloween party or anytime you want to enjoy a perfect combination of refreshing orange and rich chocolate.
Prep Time:30 min
Start to Finish:1 hr 30 min
Makes:36 brownies
1 package Betty Crocker® Supreme dark chocolate brownie mix (with dark chocolate syrup pouch)
1/4 cup water
1/2 cup vegetable oil
2 eggs
1/2 package (8-ounce size) cream cheese, softened
3 cups powdered sugar
2 tablespoons frozen (thawed) orange juice concentrate
Yellow food color
Red food color
1/2 cup semisweet chocolate chips
1 tablespoon shortening
1. Heat oven to 350?F. Grease (or use cooking spray) bottom of 13x9-inch rectangular pan.
2. Stir brownie mix, chocolate syrup, water, oil and 2 eggs for fudge-like brownies (or 3 eggs for
cake-like brownies) in medium bowl, using spoon, until well blended. Spread in pan.
3. Bake 27 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely.
4. Stir cream cheese, powdered sugar, orange juice, 4 drops yellow food color and 2 drops red food color until smooth and spreadable; spread over brownies.
5. Place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) about 2 minutes or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 30 minutes or until cream cheese and chocolate are set.
6. For 36 brownies, cut into 6 rows by 6 rows. Cover and refrigerate any remaining brownies.
CAULIFLOWER WITH CHEESE SAUCE
~Submitted by Jean, Syracuse, NY
1 head cauliflower
1/2 c. milk
10 1/4 oz. can cream of mushroom soup
1/2 tsp. prepared mustard
1/8 tsp. pepper
8 oz. (2 c.) shredded American cheese
Simmer whole cauliflower in small amount of water in covered saucepan for 15 to 20 minutes or until tender. In small saucepan, combine milk, soup, mustard and pepper; blend until smooth. Cook and stir until mixture is heated through. Add cheese and continue to cook over low heat until cheese melts. Pour sauce over hot cauliflower. 6 servings.
MICROWAVE DIRECTIONS: Place cauliflower in 2 quart glass casserole; add 1/4 cup water. Cover and microwave on HIGH for 8 to 10 3/4 minutes. Let stand, covered, for 10 minutes. Drain liquid. In glass bowl, combine remaining ingredients except cheese. Microwave at HIGH for 3 to 4 minutes or until heated through, stirring halfway through cooking. Add cheese and continue to microwave on HIGH until cheese is melted, 1 to 2 minutes, stirring every minute during cooking.
CAESAR PASTA SALAD
~Submitted by Treva, Eastern TN
Using Caesar dressing gives this pasta salad a garlicky tang. Use light dressing for a healthier version of this tasty salad.
INGREDIENTS:
8 oz. small pasta shells or macaroni
1 can (15 1/4 oz.) Del Monte® Sweet Peas, drained
1/2 cup coarsely shredded carrot
1/2 cup julienne-cut zucchini
1/2 cup chopped green pepper
1/4 cup sliced green onion
3/4 cup Caesar salad dressing
lettuce (optional)
shredded Parmesan cheese (optional)
DIRECTIONS:
Cook pasta according to package directions until al dente; drain.
Toss with peas, carrot, zucchini, green pepper and green onion. Add dressing; toss to coat evenly.
Chill 2 hours or overnight. Serve in lettuce-lined bowl with Parmesan cheese, if desired.
CHILI RELISH
~Submitted by Joan, Savona, B.C.
Makes 5 pints.
16 c red ripe tomatoes, chopped
2 c chopped white onions (about 3)
2 c chopped sweet red pepper (3 med)
1 chopped hot red pepper
1 c sugar
3 Tbsp salt
3 Tbsp mixed pickling spices
1 Tbsp mustard seed
1 Tbsp celery seed
2 1/2 c white vinegar
Combine tomatoes, onions, peppers, sugar, salt. Cook gently for 45 minutes. Tie spices in cheesecloth; add to
tomato sauce mix. Cook until very thick (45 minutes). Add vinegar; simmer until thick (2 hrs). Bottle & seal in sterile pint jars.
(This one take awhile to cook but is worth it.)
STUFFED PORK TENDERLOIN
~Submitted by Larry Holmes, Ontario, Canada
For "Cheesy" Carol in NY.
1 large pork tenderloin
2 tablespoons butter melted
1 shallot, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon Parmesan cheese, grated
1 cup fresh bread crumbs
1/2 cup blue cheese
Preheat oven to 375 degrees F. Melt butter in a small skillet; add shallots, salt and pepper; cook until soft and remove from heat. In a small bowl combine bread crumbs, shallot mixture, thyme, Parmesan and blue cheese; set aside. Cut tenderloin lengthwise so it open like a book being careful not to cut through. Place the stuffing into slit, close and tie with kitchen twine at 1/2-inch intervals. Place on a roasting pan, cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes or until cooked through. Remove from oven and let sit for 10 minutes; remove twine, slice and serve. Best served warm.
Makes 2 - 4 servings.
MINIATURE NUT-FILLED PASTRIES
~Submitted by Johnny, LA
Makes 8 dozen
Ingredients:
2 1/2 cups unsifted flour
1 cup margarine
2 egg yolks, slightly beaten
1/2 cup sour cream
2 cups ground pecans or walnuts
2/3 cup dark corn syrup
confectioner's sugar
Preparation:
Place flour in large bowl. With pastry blender or two knives cut in margarine until coarse crumbs form. Stir in egg yolks and sour cream until well mixed. Turn onto floured surface, knead until smooth. Chill dough 20 minutes.
Stir together nuts and corn syrup, set aside. Divide dough in half. Roll out half of dough to 1/8-inch thickness. Cut dough into 2-inch squares. Put 1/2 teaspoon nut filling diagonally across square. Bring up unfilled corners of pastry to meet in center over filling. Pinch corners together firmly to secure. Place on greased cookie sheet.
Bake at 400 degrees for 12 minutes or until edges are lightly browned. Cool. Sprinkle with confectioner's sugar.
SAUSAGE CHEESE BALLS
~Submitted by Brenda, AL
Hi Maggie and all a2z friends. I think everyone makes these for any get together here in Alabama.
Mix all together and roll into balls a little larger than a marble. Freeze on cookie sheet and store in zip lock bag until ready to bake. Bake at 350° for 15 minutes.
HONEY BRAN MUFFINS
~Submitted by Treva, Eastern TN
3 cups crushed bran cereal
1/2 cup vegetable oil
1 cup raisins
1 cup boiling water
2 eggs, lightly beaten
2 cups buttermilk
1/3 cup honey
2 & 1/4 cups flour
2 & 1/2 teaspoons baking soda
1/2 teaspoon salt, if desired
In a large bowl, combine cereal, oil and raisins, and pour boiling water over this mixture. Set aside to cool slightly. In a smaller bowl, mix eggs, buttermilk and honey. Add to partially cooled cereal mixture. In another bowl, mix together flour, baking soda and salt. Add to the cereal mixture, stirring to moisten. Cover and let stand for at least 15 minutes (an hour at most). Grease 24 muffin cups, or use paper muffin liners, and fill them three-fourths full with batter. Bake muffins in a preheated oven at 400 F for 20 to 25 minutes.
Makes: 24 muffins.
BLUEBERRY CHEESECAKE EUPHORIA FUDGE
~Submitted by Marilyn, Canton, OH
Below is another great fudge recipe. Thanks to all who replied to my request for the white cranberry fudge recipe also (a2z QT). Since blueberries are so good for us, I thought people would enjoy this also.
1/4 cup butter or margarine (1/2 stick)
2 1/2 cup sugar
2/3 cup evaporated milk (or small 5 oz can)
10 to 12 oz vanilla chips
2 to 3 oz Neufchatel cheese or cream cheese
5 oz marshmallow creme (more than half but not all the jar)
1 1/2 cup dried blue berries
1 tsp vanilla extract
1 tsp butter flavor (imitation)
Previously set aside 1-2 cups of blueberries washed in lemon juice. Make a small cut or hole in each berry and let dry on waxed paper for 1 day (until roughly the consistency of fresh raisins). The drying is important since fresh fruits (which contain lots of water) can ruin a fudge.
Line a 9" x 9" pan with aluminum foil and set aside. Let the cream cheese come to room temperature.
Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Med-High) while stirring constantly with a wooden spoon. Add the marshmallow creme and butter. Bring back to a rolling boil for [5 1/2] minutes by the clock (start timing once the rolling boil resumes). Add the cream cheese to the boiling mixture about 1 minute before the end of the boil. Cut into small sections to allow easy melting.
If you get brown flakes in the mixture then turn down the heat a little.
Remove from heat and add vanilla chips and blueberries. Stir until creamy and all chips are melted. Now stir in vanilla extract and butter flavor. Mix thoroughly and pour into prepared pan. Cool. Remove from pan, remove foil, cut into squares.
Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin. Wrap one thin piece of dough around chicken, covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with currant sauce (below). Serves 4.
CURRANT SAUCE
1 jar red currant jelly
1 tsp. Worcestershire sauce
1 tsp. lemon juice
Dash Tabasco
1 tsp. dry mustard
Mix together and heat over low heat until melted.
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Heart Healthy
BEEF, BEER AND BARLEY STEW
~Submitted by Beverley, Montreal, Canada
For Skirnir (a2z
QT) especially, who wants to know more about cooking with barley.. however, think this will appeal to most people that enjoy a good, healthy stew.. :~))
6 servings
2 tblsp. olive oil
1 1/2 lbs beef cubes
1 tsp. salt, divided
1/2 tsp. pepper
3 cups onion, coarsely chopped
2 bay leaves
2 thyme sprigs (1/2 tsp. dried)
2 tblsp. tomato paste
2 cups carrot, sliced 1 1/2" thick
2 cups turnip, peeled and cut into 1" chunks
3/4 cup uncooked pearl barley (or whatever barley you have on hand)
5 garlic cloves, chopped and divided
2 (8-oz) pkgs fresh mushrooms, sliced or quartered
3 cups water
3 cups low-salt beef broth
2 tblsp. "Worcestershire sauce
1 (12-oz) bottle dark beer (like stout)
3 small beets
3 tblsp. fresh parsley, chopped (Italian flat-leaf is best for flavour)
1 tsp. thyme leaves
2 tblsp. prepared horseradish
Heat oil in a stockpot/dutch oven over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and pepper. Add beef to pan; saut? 10 minutes or until browned. Remove from pan. Add onion, bay leaves, and thyme sprigs to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.
Uncover; stir in tomato paste. Increase heat to medium-high. Add carrot, turnip, barley, 4 garlic cloves, and mushrooms; saut? 3 minutes. Return beef to pot, add 1/2 teaspoon salt, water, broth, Worcestershire, and beer; bring to a boil. Reduce heat; simmer, covered, for 1 1/2 hours. Discard bay leaves and thyme sprigs.
While stew is simmering, scrub beets with a brush leaving stem and root intact (so they don't bleed out). Place in a medium saucepan, and cover with water; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain; rinse with cold water. Drain; cool. Snip off small part of root and the coarse stem, then rub off skins. Cut each beet into 6 wedges.
Combine parsley, thyme leaves, and 1 garlic clove. Ladle about 2 cups stew into each of 6 bowls. Top each serving with 3 beet wedges, about 1 1/2 teaspoons parsley mixture, and 1 teaspoon horseradish.
This healthy, ocean-fresh one-dish dinner features a delicious combination of red snapper, shrimp and vegetables. If you like, you can add your favorite fish or substitute it for the snapper.
1/4 cup low-sodium nonfat chicken broth
1 medium onion, chopped
1 medium green bell pepper, cored and chopped
1 clove garlic, minced
1/4 cup chopped canned mild green chiles, drained
3 cups low-sodium canned tomatoes, drained and chopped
1/2 teaspoon ground black pepper
1 pound fresh red snapper fillet, cut into 1-inch cubes
1/2 pound fresh medium shrimp, peeled and deveined
3 tablespoons lemon juice
3 cups cooked rice
1/4 cup chopped fresh parsley
Directions:
Heat broth in a large skillet. Add onion, bell pepper and garlic, and saute until onion begins to soften, about 4 minutes. Add chiles, tomatoes and black pepper. Simmer until mixture begins to thicken, about 30 minutes.
Place snapper and shrimp on top of vegetables, drizzle with lemon juice, cover and simmer until snapper flakes easily and shrimp have turned pink, about 15 minutes. Remove seafood and set aside.
Bring sauce to a boil and cook, stirring constantly, until thickened, about 5 minutes.
Servings: 6
Serve seafood over rice, topped with sauce and sprinkled with parsley.
Donna, an old friend of mine, sent me this recipe. I have not tried it but she says it makes for a great breakfast.
I had forgotten about it and looked for it when Mary
in TN had asked about one.
1/3 c. flour
1/3 c. dry milk
1 tsp. baking powder (rounded)
1 egg or 2 whites
1/3 c. diet Sprite
1 tsp. vanilla
Mix flour and baking powder. Add dry milk and then other ingredients. Pour onto hot griddle.
Makes three big pancakes.
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Diabetic Choices
APPLE-CHEDDAR POPOVERS
~Submitted by Lou, FL
Found this diabetic recipe on a place called VJJE and thought it too good to pass up !!
butter-flavored cooking spray
1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped
1/3 cup shredded 2% sharp cheddar cheese
2 large eggs
1 cup unbleached all-purpose flour
1/4 teaspoon salt
1 cup low fat (1%) milk
1 tablespoon reduced-fat margarine, melted
Preheat oven to 450F. Lightly coat 8 popover cups with cooking spray. Place 1 tablespoon each of the apple and cheese at the bottom of each popover cup. In a food processor or blender, combine eggs, flour, and salt. Process until well blended. With the machine running, add milk and margarine through the feed tube. Process until smooth. Fill the cups two-thirds full with the batter. Bake for 15 minutes, reduce oven temperature to 350F, and continue to bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least 15 minutes, then remove from pan.
Makes 8 servings.
Per serving: 111 calories (28% calories from fat), 5 g protein, 4 g total fat (1.4 g saturated fat), 15 g carbohydrates, 1 g dietary fiber, 58 mg cholesterol, 160 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fat
I have not tried these as of yet, so if you do first let me know how they are *S*.
1/2 cup shortening
1 egg
1 teaspoon vanilla
1 tablespoon Sweet-10
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup flour
1 cup oatmeal
2 cups water
1 cup raisins
Boil raisins in water. Mix in order, then add cooled raisins. Pour into 9 x 13 inch pan, greased. Bake in 350° degree oven 25 to 30 minutes. These freeze well.
WHITE CHILI
~Submitted by Maggie, TX
Makes 12 servings.
1 pound (450 g) dried Great Northern beans, rinsed and picked over
7 cups (1.75 l) fat-free low-sodium canned chicken broth
2 medium onions, about 1/2 pound (225 g), chopped
3 garlic cloves, minced
2 tablespoons (30 ml) chopped fresh cilantro
2 tablespoons (30 ml) chopped fresh mint
2 tablespoons (30 ml) chopped fresh flat-leaf parsley
1 bay leaf (optional)
1 tablespoon (15 ml) ground cumin
1 teaspoon (5 ml) crushed dried oregano
1 teaspoon (5 ml) crushed dried thyme
1 to 2 small jalape?o chile pepper, seeded and minced
2 pounds (900 g) boneless, skinless chicken breasts
Condiments:
chopped red onion
chopped fresh cilantro
plain nonfat yogurt
Place the beans in a 5-quart (5 l) crockery slow cooker. Add cold water to cover beans by at least 4 inches (8 cm). Soak overnight or for at least 6 hours. Or put beans and water in a large pot and bring to a boil on top of the stove. Boil for 2 minutes, turn off the heat, cover, and let stand for 1 hour. Drain beans and place in slow cooker.
Add 5 cups of the broth to the slow cooker, along with the onion, garlic, cilantro, mint, parsley, bay leaf (if using), oregano, thyme, and chile peppers. Stir well.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. If cooking on HIGH, stir after 2 hours of cooking time.
About 30 minutes before chili will be done, in a large skillet, poach chicken breast in the remaining 2 cups (480 ml) chicken broth until just tender, about 15 minutes. Cool and cut chicken into bite-size pieces. Reserve chicken and broth.
When beans are tender, remove about 3 cups of the beans and mash with a potato masher or in the food processor. Return mashed beans to the cooker and add the chicken pieces. Stir well. If cooking on LOW, change setting to HIGH. Add some of the reserved broth as needed to thin the chili to desired consistency (chili should be thick). Cook, uncovered, until chicken is heated through, about 10 to 15 minutes.
Place condiments in individual serving bowls. To serve, ladle chili into soup bowls, offering condiments to spoon onto each serving.
Per 1-cup serving (without condiments): 219 calories (15% calories from fat), 31 g protein, 4 g total fat (0.8 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 72 mg cholesterol, 72 mg sodium
Exchanges: 4 lean meat, 1 carbohydrate (1 bread/starch)
Source: Adapted from Diane's White Chili, The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D. and Frances Towner Giedt, Bantam Books 1994
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1 large , Very Ripe Banana
2 large , Eggs
1/2 cup Milk
1/2 tsp. Cinnamon
4 slices Whole Wheat Bread
3 tbsp. Butter
Blend first 4 ingredients in processor until smooth. Transfer to 13 x 9-inch pan. Place bread in milk mixture and soak until all liquid is absorbed, turning bread occasionally, about 20 minutes. Melt butter in heavy large skillet over medium heat. Add bread and cook until golden brown, about 3 minutes per side. Serve.
Serves 2
GRILLED STEAK WITH CRACKED PEPPERCORNS
~Submitted by Jean, Syracuse, NY
4 teaspoons black or mixed peppercorns
1 to 2 teaspoons coarse salt
2 porterhouse steaks or other cut of choice
2 tablespoons extra-virgin
Olive oil
2 lemon wedges (optional)
Preheat the toaster oven to broil. For easy clean-up, line the toaster oven baking tray with aluminum foil. (Check your manufacturer's instructions, however, for any cautions against the use of aluminum foil in your toaster oven.)
Crush the peppercorns and salt in a mortar using a pestle. Or if you don't have a mortar and pestle, toss the peppercorns and salt into a seal able plastic bag and crush with a rolling pin or a wine bottle.
Rub both sides of the steak with the olive oil and press the peppercorn mixture into the steaks. Place the steak on the prepared tray.
Broil the steak for about 7 to 10 minutes on each side, until the meat reaches medium doneness. (The time may vary depending upon the thickness of the steak.) Remove from the oven, transfer to plates, and serve immediately with lemon.
Makes 2 servings
CRISPY ONION CHICKEN
~Submitted by Maggie, TX
Three simple ingredients never tasty so good.
2 boneless skinless chicken breast halves (5 ounces each)
2 tablespoons honey mustard
1/2 cup crushed french-fried onions
Coat chicken with honey mustard, then roll in crushed onions. Place on a foil-lined baking sheet. Bake at 375° for 20-25 minutes or until chicken juices run clear.
Yield: 2 servings.
1 chicken breast half equals 310 calories, 14 g fat (3 g saturated fat), 79 mg cholesterol, 321 mg sodium, 15 g carbohydrate, 1 g fiber, 31 g protein.
Diabetic Exchanges: 4 very lean meat, 2 fat, 1 starch.
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Publisher's Choice
SWEET 'N SOUR BAKED CHICKEN
Skirnir in WI made a request in the QT for a "lighter" recipe for sweet 'n sour chicken (where chicken was not fried) and I posted this one. It is a good one so I'm sharing it here, too.
1/4 c. butter (scant)*
1/2 c. chopped onion
1/2 c. coarsely chopped green pepper
3/4 c. catsup
2 tbsp. vinegar
1/4 c. firmly packed brown sugar
1 tbsp. soy sauce
1/2 tsp. garlic salt
1/2 tsp. salt
1/8 tsp. pepper
Dash ground ginger
1 c. pineapple chunks, drained
1 (3 lb.) broiler fryer chicken, cut up
1. Preheat oven to 375 degrees. In medium skillet, heat butter* until melted, add onion and green pepper. Cook 5 minutes, stirring.
2. Stir in catsup, pineapple juice, vinegar, sugar, soy sauce, garlic salt, salt, pepper, and ginger. Cook, stirring constantly until mixture boils. Remove from heat, add pineapple chunks.
3. Arrange chicken pieces in 9"x13"x2" baking pan. Bake, covered about 45 minutes. Uncover, pour sweet 'n sour sauce over all, and bake about 30 minutes longer. Baste occasionally with sauce.
*I used canola oil, just enough to coat the pan
FRIED POTATO-ONION OMELETTE
3 Medium potatoes
4 Slices bacon
1/4 c Chopped onion
1/4 c Chopped green pepper
3/4 ts Salt
4 Eggs beaten
1/4 c Milk
1/4 ts Dried thyme crushed
1 c Shredded Swiss cheese
In a covered saucepan cook whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender. Drain and chill till cool enough to handle. Peel potatoes; shred to make 3 cups.
In a 10 inch skillet cook bacon till crisp; drain, reserving 2 tbsp. drippings in skillet. Crumble bacon; set aside. Combine potatoes, onion, green pepper, and 1/2 tsp. of the salt, put into skillet.
Cook over low heat about 20 minutes or till underside is crisp and brown. Combine eggs, milk, thyme, the remaining 1/4 tsp. salt, and dash of pepper.
Stir in bacon and cheese; pour over potatoes. Cover; cook over low heat 8 to 10 minutes or till surface is set but still shiny. Loosen edges of omelet; cut into wedges.
4 Servings.
CUCUMBER CHEESE BALL
1 c. chopped cucumber
16 oz. cream cheese
1 tsp. garlic salt
1 lg. tomato
Fresh parsley
Peel and chop cucumber. Combine softened cream cheese, cucumber, and garlic salt. Form mixture into mound on serving plate. Cut tomato into 6 wedges. Remove inside part of tomato. Garnish cheese ball with tomato slices wedged vertically into sides of ball. Top center with parsley. Serve with crackers.
CRAB IMPERIAL
I'm thinking you could probably use imitation crab in this without making any modifications to the recipe.
Remove all cartilage from crabmeat. Melt butter, mix in flour. Slowly add milk, stirring constantly to keep mixture smooth. Cook, stirring over medium heat until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, lemon, salt and pepper. In another pan heat butter until lightly browned. Add crabmeat and toss lightly. Combine with sauce mixture. Put into greased casserole. Sprinkle paprika over top. Bake at 450 degrees until bubbly and lightly browned, 10-15 minutes.
CREAM OF BROCCOLI SOUP
This is a Luby's Cafeteria recipe. Very good and simple to make. "Bright broccoli florets make our creamy cheese soup eye-appealing and extra delicious."
8 cups chicken broth
1 can (10 ? oz) condensed cream of mushroom soup
? cup chopped onion
? cup chopped celery
1 tbsp salt
Dash of white pepper
2 cups milk
1/3 cup cornstarch
? cup water
3 cups cooked broccoli florets
3 cups (12 oz) shredded American cheese
1. In large saucepan or Dutch oven, combine broth, soup, onion, celery, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer 20 minutes. Add milk and bring to a boil.
2. In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Simmer 5 minutes. Add broccoli and cheese, mixing until cheese melts.
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