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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. Yeppers... today is Thursday and I am a day late and a dollar short. Do they say that where you
live? Sometimes sayings are regional but I think that one traveled well. And is certainly true today. I was too
busy with work and
kids' school commitments to complete Wednesday's issue on time. I'll keep my fingers crossed that this one makes
it in your inbox Thursday morning.
Well, March is here and came in meek as a lamb in Texas. I'm not sure where February went but the calendar says
"March". Since I missed getting this issue out to you yesterday, and it was the deadline for our
Monthly Theme topic: Penny Pincher Recipes, I am extending it through
today. Please use the email link found in the Monthly Theme section. It certainly helps to have
the recipes in one place and organized. Otherwise, who knows where your recipes will end up? Maybe with February,
because I am still looking for it! Speaking of
Monthly Theme topics... we are looking for a new one, aren't we? We are announcing it in the
Monthly Theme section, so read all about it there.
Catching up...On the 18th of last month, I received a Birthday Babies entry from
Dee in Kissimmee, Florida. Her special day was February 23rd, and while I added
her to the
Birthday Babies list, I forgot to add her to the newsletter 'template' that I use for creating issues.
My apologies to Dee, and especially for someone who lives in the city where my favorite baseball team has their
Spring training based!
Go Astros! On a sad note, our pal Johnny in LA
had a stroke last Sunday. According to a2z'er Vicki S.,
he is resting at home and doing remarkably well. Get
better, Johnny! And the granddaughter of Shirley
in WA State lost everything in a horrible house fire. Thank God the
family got out in time, and we send our very best to them. Please remember all
these wonderful folks in your prayers. Thanks!
What a super assortment of recipes await you in this issue. Join me in thanking these fine folks for sharing
their recipes, thoughts, and humor:
Lisa H., Belmont, NC
Treva, Eastern TN
Leasa, IA
Pam, OH
Johnny, LA
Jean, OH (but wintering in FL)
Kat, Spain
Jean, Syracuse, NY
Brenda, AL
Beverley, Montreal, Canada
Marilyn, Canton, OH
Larry Holmes, Ontario, Canada
Luanne, FL
Shirley, WA State
Robyn, Auckland, New Zealand
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.
The food we eat is a multidimensional aspect of our lives. Food provides us with the energy that enables us to
grow and prosper. Yet it can be, and frequently is, much, much more. Our food can be an experience in and of
itself if we allow it to be. The dishes we remember from childhood offer unmatched comfort. The act of preparing
meals can be an art form of the highest caliber. And the nourishment we derive from this fare promotes wellness
within us. But many of us, distracted by daily affairs, forget that the profound pleasures of eating go beyond
simple sustenance. We eat foods that are convenient or we eat unconsciously, snacking on whatever happens to be
on hand. To understand the true value of food and the impact it can have on our lives, we should acknowledge and
honor it by eating close to the earth.
If you have ever shelled and eaten garden-grown peas or bitten into a sun-warmed apple freshly plucked from its
tree, you likely understand that there is a marked difference between these foods and those that are processed
and stacked on supermarket shelves. Food recently picked contains more of its original life force and thus has a
greater store of energy and nutrients. You can ensure you are eating close to the earth-and enjoying the many
benefits of doing so-by shopping at a local farmers market and getting to know the individuals who grow your
food. If you make the experience of shopping in this way enjoyable, you will be more apt to reject more
convenient canned, packaged, and frozen foods in favor of the real delight you feel while browsing stalls of
fresh foods nourished by the same soil you can find in your own backyard. You will soon learn what foods are in
season in your area and how to prepare them.
As you savor the vivid flavors of juicy ripe fruits and the hearty crunch of unprocessed vegetables, you can
also take pleasure in the fact that, by eating close to the earth, you are supporting farmers in your region,
connecting with your local ecosystem, discouraging those who would waste precious fossil fuels by carting produce
cross-country, and helping to preserve healthy culinary traditions that have existed for centuries.
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!
While many folks focus on the main course such as meat, poultry, seafood,
etc., sometimes it is side dishes that make or break the meal. At our house,
since my daughter is not a big meat eater, she exists for the sides alone. What
we're looking for are recipes for dishes that you serve along with your
main course. This could be a huge issue since it can include potatoes, any sort
of vegetable, as well as legumes and grain sides. We are rice lovers and there
are so many great ways to dress up rice, as well as green beans, corn, and other
side-dish mainstays. Won't you join in the fun by sharing your own recipes for Favorite
Side Dish 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
Favorite Side Dish 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
Favorite Side Dish Recipes. We will collect them the remainder of this month and post them on the
second Sunday of April. 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.
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the
first (or second) 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.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself!
The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all
orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The
mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere
you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
Reader Support
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A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved
with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may
donate through PayPal, or other methods listed.
Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you
strike up the band and light the candles on that
cake.
Please send your request using this
link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our February Birthday Babies:
1st Linda L. in Lenexa, Kansas
2nd Troy S. in Dayton, Ohio
3rd Emily in Coconut Creek, Florida
4th Gail in Greenville, Ohio
5th Jim D. in Washington State
5th Angela S. in Charleston, South Carolina
8th Carolann in Sharpsburg, Georgia
8th Sheila K. in Clanton, Alabama
8th Dixie K. in Delaware, Ohio
9th Delorese S. in Dayton, Ohio
10th Sally P. in Menifee, California
11th Ruthie in Ypsilanti, Michigan
12th Bette T. in Stockton, California
13th Liz in Port Royal, Pennsylvania
14th Debbie M. in McKeesport, Pennsylvania
14th Alysia in Amston, Connecticut
16th Hal R. in Eaton, Ohio
16th Shawntel R. in Rockingham, North Carolina
16th Myrna R. in Jacksonville, Florida
16th Linda L. in Hong Kong
17th Diane in Natick, Massachusetts
18th Michelle S. in Morgan County, Tennessee
19th Rob W. in Dartmouth, Nova Scotia
20th Delores M. in St. Louis, Missouri
21st Deborah H. in Denton, TX
21st Cheri W. in Ocala, Florida
21st Cindy in Beaver Dams, New York
22nd Joyce S. in Lake Placid, Florida
22nd Barbara H. in Portland, Tennessee
23rd Jim H. in Calgary, Alberta, Canada 23rd Dee in Kissimmee, Florida
26th RJ in Denver, Colorado
26th Kathy J. in Bethalto, Illinois
29th Mary M. in Cameron, Ohio
Here are our March Birthday Babies:
1st Trudy R. in Midwest City, Oklahoma
2nd Robyn B. in Algies Bay, New Zealand
6th Nora in Opelika, Alabama
9th Cindy in Jessup, Georgia
10th Gerryl Ann M. in Wadsworth, Ohio
11th Pamela in Andover, Maine
12th Shirley I. in Washington State
13th Ron in Dartmouth, Nova Scotia
15th Linda M. in Columbia City, Indiana
17th Debbie L. in Erie, Pennsylvania
17th Frankie A. in Dierks, Arkansas
19th Lis S. in Lindsay, Ontario, Canada
20th Joyce S. in Yulee, Florida
21st Gloria in Sunnyvale, California
23rd Marty in Tell City, Indiana
25th Lori on Staten Island, New York
25th Mary S. in Yellville, Arkansas
25th Teresa W. in Winder, Georgia
28th Cathy on Staten Island, New York
29th Tammy in Altoona, PA
31st Gloria in Barrie, Ontario, Canada
Only birthdays shared using the appropriate
link and basic information will be considered.
This is a new section to be added to the web site where we will collect recipes from your region. Your
recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will
send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal
here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It
will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this
email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your
recipes are posted here and added to the web site for permanent display. Thanks!
LOUISIANA
BOUDIN
~Submitted by Johnny, LA
2 lb. pork shoulder roast
1 pound pork liver
salt and pepper to taste
1 large onion, cut up
2 bunches green onions, chopped
1 bunch parsley, chopped
6 cups cooked rice
Sausage casings, soaked in cold water
Cook meats and seasonings in water to cover until the meat is falling apart. Remove the meat and reserve the
broth. Grind the meat, onion, green onions, and parsley, reserving half cup of the chopped green onion tops and
the parsley. Mix the mixture with the reserved onions tops and parsley, rice, and enough broth to make a moist
dressing. Stuff into the casings.
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and
location for posting. Thanks!
Recipe Favorites
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Have been reading all the girls discussing their bread woes, and recipes, on QT and want to give this to them but think others might
be interested also. A young mother gave it to me about 50 years ago, and I know her 16
yr. old son would come home from school and have this bread in the rising mode by the time she got home.
1 cup of milk.
Bring to boil and remove from heat
Stir in 1/4 cup sugar
1 Tbs salt
1/4 cup butter
Cool to lukewarm
Put 1 1/2 cups hot water (105 to 115F) in large bowl
Sprinkle 2 packages dry yeast in water and stir to dissolve
Add warm milk mixture, and 4 cups flour ( room temperature )
Beat very hard till well blended
Add 3 cups flour to form a soft dough
(Can add 1 cup more if needed)
Knead about 10 minutes
Now I would do this with a dough hook on my kitchen-Aid mixer !
Put in oiled bowl, turn to oil top, cover and let raise 30 minutes.
Punch down, and let raise 15 minutes
Shape, put in greased pans and let raise another 15 minutes.
Bake a 400* 25 to 30 minutes.
Will make 3 9x5 loaves
This is excellent bread. I used to make it often, but my family and my muscles shrank !!!!
Onions occupy center stage in this dish, and their sweetness is balanced by the apples and other ingredients to
create a very flavorful yet digestible side to poultry, beef, and pork. Add a salad of tossed greens and mandarin
oranges, sliced Emmentaler cheese, and a medium-dry red table wine for a simple, satisfying, and comforting
supper with friends. The ingredients can be assembled a day in advance, allowing you to stuff and bake onions
along with the rest of dinner. Fresh sage makes this dish sensational.
Ingredients
1/2 pound coarsely ground country sausage
6 large Vidalia or mild winter-storage onions
2 medium Jonathan apples, cored and chopped
1/2 cup grated imported Gruyere cheese
1/4 cup unfiltered organic apple juice
1 tablespoon orange juice
1 tablespoon ground ginger
1/2 teaspoon sage
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Method
In a small frying pan, brown the sausage gently over low heat 20 minutes. Remove the sausage from the pan with a
slotted spoon, place in a small bowl, and set aside to cool. Refrigerate the sausage if you plan to assemble the
remaining ingredients more than 2 hours after cooking it.
Bring 2 quarts of water to a slow boil in a medium saucepan. Peel the onions and make a crosscut at the top of
each. Drop the onions into the water, and simmer, covered, 10-12 minutes. Transfer the onions to a colander,
allowing them to drain thoroughly 10 minutes.
Preheat the oven to 375 degrees F.
In a large bowl, combine the sausage, apples, cheese, juices, ginger, sage, salt, and white pepper until well
blended. Set
aside. With a fork or paring knife, gently remove the center core of each onion (you can reserve the core for
another use). Place the onions in an oiled ovenproof baking dish, arranging them so that they are touching each
other. Gently spoon some of the sausage-apple mixture into each onion until it forms a mound on top. Bake loosely
covered with foil 30 minutes, or until the cheese is bubbly and golden brown. Serve immediately.
7 1/2 oz Yellow or red onions; diced
4 oz Diced green pepper
3 1/4 lb Ground beef
1 lb Ground Italian sausage
1/2 c Tomato sauce
3 lg Eggs; whipped
1/2 Worcestershire sauce;
1 tb Granulated garlic
1 c Grated parmesan cheese
3/8 c Tomato sauce combined
With brown sugar (for brushing loaf)
Prepare vegetables, In a mixing bowl, whisk eggs well. Combine all ingredients into bowl (except tom. sauce for
brushing) and mix well. Divide into 3 or 4 loaves. To bake, pre-heat oven to 350 and bake for one hour. 10
minutes before done, brush loaf with tomato sauce mixture. Or shape to crock-pot size and cook all day.
COWBOY COOKIES
~Submitted by Jean, Syracuse, NY
1 cup vegetable shortening or 2 sticks margarine or butter, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1/4 teaspoon baking powder
2 cups Quaker Oats (quick or old fashioned, uncooked)
2 cups (12 ounces) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts
1 cup shredded coconut
1 cup raisins
1. Heat oven to 350 degrees F. In large bowl, beat shortening and sugars until creamy. Add eggs and vanilla;
beat well. Combine flour, baking soda, salt, and baking powder; add to butter mixture and mix well. Add oats,
chocolate morsels, nuts, coconut and raisins; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 10 to 13 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool
completely. Store tightly covered.
Makes about 5 dozen.
CHICKEN FIESTA CASSEROLE
~Submitted by Treva, Eastern TN
1 tablespoon olive oil
6 chicken breast halves, cubed
1/2 cup chopped green pepper
1/2 cup chopped onion
3 cups chunky salsa
1 cup chicken broth
1 & 1/2 cup quick cooking rice
1 cup shredded Monterey Jack cheese
Heat a large heavy skillet over medium high heat. Add the oil and chicken and saut? until the chicken is lightly
browned. Add the green pepper and onion and saute until the chicken is thoroughly cooked. Add the salsa and broth
and bring to a boil. Stir in the rice and mix well. Toss the cheese on top of the dish, cover, and remove from
the heat. Let rest for five minutes to cook the rice and serve hot.
Yield: 6 servings
COCONUT SALAD
~Submitted by Brenda, AL
Hi Maggie and 'Z' family, Brenda from Alabama here. I got this recipe from my son's church cookbook.
1 can coconut
1 cup pecans, chopped into large pieces
1 cup mandarin oranges
1 cup miniature marshmallows
1 cup sour cream
Mix all together well and chill before serving. Great with turkey.
SALMON WITH COUSCOUS PILAF
~Submitted by Beverley, Montreal, Canada
Serves 4
Prep time: 15 minutes
Total time: 50 minutes
This recipe is for Brenda and Cheesy Carol in the a2z
QT.
With this recipe, dinner is just three simple steps (and one pan) away.
1 pound carrots (about 6 medium), quartered lengthwise and sliced 1/8 inch thick diagonally
1 cup couscous (uncooked)
1/2 cup slivered almonds
1/2 cup raisins
1/4 cup chopped fresh mint
1 tablespoon olive oil
Coarse salt and ground pepper
4 skinless salmon fillets (6 to 8 ounces each)
Lemon wedges, for serving
1. Preheat oven to 450°. In a 9-by-13-inch baking pan, mix together carrots, couscous, almonds, raisins,
mint, oil, 1 1/4 cups water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
2. Place salmon fillets on top of couscous mixture; season generously with salt and pepper. Cover pan with
foil; bake until fish is opaque throughout, 30 to 35 minutes.
3. Transfer fish to plates. Fluff couscous with a fork; serve with fish and lemon wedges.
Note: The couscous does not need to be cooked before going into the baking dish; it will steam in the oven along
with the fish and vegetables.
Source: Martha Stewart
BACON-MUSHROOM PINWHEELS
~Submitted by Marilyn, Canton, OH
6 to 8 strips bacon, diced fine
8 oz. cream cheese, softened
1/2 cup mayonnaise
4 oz can mushroom stems and pieces, well-drained
3 to 4 Tbsp. onion, chopped fine
1/2 tsp garlic powder, optional
2 tubes refrigerated crescent rolls
In a large skillet, cook diced bacon over medium heat until crisp. Remove to paper towels; set aside to
drain.
In a small mixing bowl, beat cream cheese, and mayonnaise together.
Cut mushrooms into small pieces and add to bowl with diced onion and garlic powder, if used.
Separate crescent dough into rectangles; seal perforations.
Spread cream cheese mixture over each rectangle within 1/4-inch of edges. Rollup jelly-roll fashion, starting
with the short side. Pinch seams to seal; Cut each into 5 or 6 slices.
Place on greased baking sheet. Bake at 375 for 10 to 12 minutes or until golden brown. Serve warm ~
refrigerate any leftovers.
CHICKEN AND NOODLES
~Submitted by Treva, Eastern TN
1-2 stewing hens, cooked until tender, with broth
1 (5 1/3 oz.) can (2/3 c.) evaporated milk
1/2 c. chopped celery
1/2 c. chopped onion
1 (4 oz.) jar (1/2 c.) pimento, chopped
1 tsp. Salt
1/2 tsp. poultry seasoning
1/8 tsp. Pepper
1 recipe homemade noodles
2 tbsp. Flour
1/4 c. cold water
Remove chicken from bones, and cut in small pieces. Place it and broth in large Dutch oven. Add evaporated milk.
Cook, covered until hot. Add celery, onion, pimento, salt, poultry seasoning, and pepper. Bring to boiling. Add
noodles slowly to boiling broth. Boil, uncovered, 10 to 15 minutes. Combine flour and water. Stir into boiling
broth. Cook, stirring constantly, until chicken broth mixture thickens and bubbles.
Homemade Noodles
In bowl, combine 1 beaten egg, 2 tablespoons oil, and 1/2 teaspoon salt. Add enough of 1 cup of flour to make a
stiff dough. Let rest 10 minutes. Roll very thin (about an 18x12 inch rectangle) on floured surface; let stand 20
minutes. Roll up loosely; slice 1/4 inch wide. Unroll, spread out, and let dry 2 hours. (If desired, store in a
covered container until needed or freeze in plastic bags.)
Makes 6 oz. noodles or about 3 cups cooked noodles.
MOTHER'S MEXICAN CORNBREAD
~Submitted by Johnny, LA
Serves 12-18.
11/2 cups yellow cornmeal
1 tsp. salt
1/2 tsp. soda
1 tbl. baking powder
2/3 cup vegetable oil
2 eggs
1 cup buttermilk
1 (8-oz.) can cream-style corn
1 onion, chopped
1 bell pepper, chopped
2-3 jalape?o peppers, seeded and chopped
4 ozs. grated sharp Cheddar cheese
1. Combine cornmeal, salt, soda and baking powder.
2. Mix remaining ingredients together and add to cornmeal mixture. Pour into a greased Bundt pan.
3. Bake in a preheated 425-degree oven for 1 hour.
Note: The dry ingredients and the wet ingredients can be separately mixed ahead and combined when ready to
bake.
LEMON SABAYON
~Submitted by Larry Holmes, Ontario, Canada
4 egg yolks
1 whole egg
1/4 cup sugar
finely grated rind and juice of 1 lemon
1 tablespoon orange-flavored liqueur
1 3/4 cup sweet vermouth.
Place the egg yolks, whole egg and sugar together in a bowl and beat for 5 minutes.
Beat in the lemon rind and juice, liqueur and vermouth.
Place the bowl over a pan of hot water and continue to beat until the mixture is thick and pale.
Remove the bowl from the heat and beat it until the mixture is cool. Spoon into 4 individual glass dishes and
serve chilled.
Serves 4
SPAM CASSEROLE
~Submitted by Leasa, IA
(I just had to add this one)
12 slices bread, buttered
1 can Spam, cubed
1 C cubed cheese
3 eggs
3 C milk
salt and pepper to taste
Place 6 pieces of bread in greased 9 x 13 pan, butter side up. Sprinkle Spam and cheese on top. Top with
remaining bread slices. Beat eggs, milk, salt and pepper. Pour over bread. Let stand 2-3 hrs or overnight,
refrigerated. Bake at 350 degrees for 35 mins, or till knife inserted in center comes out clean.
(I added some onion and parsley.)
HARVARD BEETS
~Submitted by Luanne, FL
3 cups cooked diced beets
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon salt
1/4 cup vinegar
1/4 cup water
2 tablespoons butter
Mix the sugar, salt and cornstarch. Add vinegar and water and stir until smooth. Cook for 5 minutes. Add beets
to the hot sauce and let stand for 30 minutes. Just before serving, bring to a boil and add butter
PEANUT BUTTER ICE CREAM PIE
~Submitted by Treva, Eastern TN
4-5 cups vanilla ice cream, softened
1/3 cup peanut butter
2/3 cup butterscotch chips
2/3 cup milk chocolate chips
9 inch graham cracker crust
Take ice cream out of freezer and let sit to soften while you melt peanut butter, and chips in a double boiler
(or microwave). Pour ? melted mixture in bottom of crust. Add soft ice cream and top with remaining melted
mixture. Keep in freezer (covered after top shell hardens).
CASHEW CHICKEN
~Submitted by Lisa H., Belmont, NC
Two staple items, a crockpot and chicken, I simply love using the crockpot during winter months. Enjoy
:o)
6 boneless skinless chicken breast halves, cut into 1" strips
4-5 mushrooms, sliced
3 green onions, sliced into 1/2" pieces
1/4 cup soy sauce
2 tsp grated gingerroot
1/2 cup chicken broth
1/4 tsp salt
1/2 tsp pepper
1 (8 oz) can sliced bamboo shoots, drained
1/2 cup cashews, toasted
1/2 cup Chinese pea pods
2 Tbs cornstarch
3 Tbs water
Cooked rice
Place chicken and mushrooms in a slow cooker. Add green onions, soy sauce, ginger, broth, salt and pepper. Cover
and cook on low about 4 hours. Add bamboo shoots, cashews and pea pods. Turn control to HIGH. In a small bowl,
dissolve cornstarch in water. Stir into chicken mixture in cooker. Cover and cook on HIGH 20-30 minutes or until
thickened, stirring at least once. Serve over cooked rice.
HOMEMADE CHEESE WHIZ
~Submitted by Shirley, WA State
6 lbs. Velveeta Cheese
3 1/2 c. cream or evaporated milk
1 qt. whole milk
1/2 c. butter
2 tbl. Dijon mustard
Set big bowl over pan of boiling water. Be sure water doesn't touch bottom of
bowl. Melt all the ingredients together in this double boiler till smooth and creamy. Pour in 8
sterilized pint jars. Adjust hot lids and rings and cold pack for 30 min. Cool and store. Great on vegetables
or Nachos.
1/2 cup butter, room temperature
3/4 cup creamy peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
60 or so (1 bag) mini baking kisses or large chocolate chips
extra sugar for rolling
Preheat oven to 375 degrees. Mix together room temperature butter and peanut butter. When blended add sugar and
brown sugar and mix again. Then add egg, milk and vanilla. Mix. Gently stir in flour mixed with baking soda and
salt. Roll dough into grape-sized balls (chilling the dough for an hour makes the rolling easier), roll in sugar
and place on ungreased cookie sheets. Bake about 8 minutes, until lightly browned. Place a mini kiss in the
center of the cookies right away, pressing gently. The cookies will crack, that is fine. Remove from pan and let
cool.
Yield: 5 dozen small cookies
Prep. Time: 10 minutes
Baking Time: 8 minutes per pan
Source: Penzeys Spices (Their spices can be ordered at www.penzeys.com.)
PRALINE SYRUP
~Submitted by Johnny, LA
2 c. dark corn syrup
1/3 c. dark brown sugar
1/2 c. water
1 c. pecan pieces
1/2 t. vanilla
Combine syrup, sugar, and water in a saucepan over medium heat. Bring to a boil; boil for 1 minute. Remove from
heat; stir in pecans and vanilla. Pour into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10
minutes in a boiling water bath.
Yield: about 4 half pints.
Serve over pancakes, waffles or French toast.
BAKED SPINACH BITES WITH SAUCE
~Submitted by Treva, Eastern TN
2 10-ounce boxes of frozen spinach, thoroughly drained
2 cups of herbed bread crumbs
1 cups packed shredded Parmesan cheese
1/2 cup melted butter
4 small green onions, chopped
3 eggs
dash of nutmeg
Mix all ingredients together to form cocktail meatball size spinach balls and freeze. before serving, place on a
baking sheet and bake at 350 degrees for 10-15 minutes.
Serve warm.
Sauce:
1/2 cup Dijon mustard
1/2 cup honey
1 egg yolk
Mix honey and mustard, and then add egg yolk. Cook over low heat, stirring constantly, until slightly
thickened.
Cover and chill. Serve at room temperature or slightly warmed.
Preheat the oven to moderately hot (200?C/180?C fan-forced). Grease a 12 hole (1/3 -cup/80ml) muffin pan.
Place flour and caster sugar in large bowl; add the combined butter, buttermilk, egg, vanilla and 1 cup (110g)
of the rhubarb; mix until just combined.
Divide mixture among holes of prepared pan; sprinkle with remaining rhubarb and combined demerara sugar and
cinnamon.
Bake about 20 minutes. Cool on wire rack.
BBQ PORK CHOPS
~Submitted by Brenda, AL
Hi Maggie and all 'Z' friends, Brenda from Alabama here. I got this recipe from an elderly lady I used to work
for...it was her
daughter-n-law's. It is also in local Cotton Country cookbook a great southern book.
Place pork chops (as many as you need) in a foil lined oven proof pan (better do this or you won't clean the
pan!).
Mix the following and pour over chops in pan:
1 cup catsup
1/3 cup Worcestershire
1 teaspoon chili powder
1 teaspoon salt
2 dashes of hot sauce (I use Tabasco)
2 cups water
Bake in preheated 350° oven for 1 hour, basting every 15 minutes.
OLD COUNTRY POTATO HOTPOT
~Submitted by Larry Holmes, Ontario, Canada
3 medium-size potatoes
1 onion
2 leeks, white parts only
2 stalks celery
2 chicken breast halves
1 slice unsmoked bacon
2 tablespoons butter
1/4 cup oil
2 chicken bouillon cubes
4 1/4 cups water
salt and pepper
juice of 1/2 lemon
2/3 cup light cream
1 tablespoon chopped parsley and chervil
Cut the potatoes, onion, leek and celery into strips, 2 x 1/4 inches.
Skin the chicken breasts and remove bones. Cut the chicken and bacon into strips of the same size.
Heat the butter and oil in a pan; add the vegetable and meat strips and cook, covered, for 5 minutes.
Crumble the bouillon cubes into the water and add to the pan. Bring to boil and simmer for 20 minutes. Add
seasoning and lemon juice. Stir in cream and boil for 2 minutes more. Serve sprinkle with the chopped herbs.
Makes 4 servings.
FRESH APPLE COOKIES
~Submitted by Treva, Eastern TN
1/2 cup butter or margarine
1 cup packed brown sugar
2 eggs
1/4 cup milk
1 & 3/4 cups chopped apple
1 cup raisins
1/2 cup chopped walnuts
2 cup flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. clove
Cream butter and sugar. Add eggs and milk and mix well. Stir in flour, spices, salt and baking powder. Stir in
apples, raisins, and walnuts. Drop by teaspoon on GREASED baking sheet. Bake 12 minutes at 350 degrees
F.
Makes about 3 dozen.
NOTE: These are very moist and tend to stick if stacked. I always use waxed paper between cookies.
CHIPPED BEEF DIP
~Submitted by Jean, Syracuse, NY
1/4 c. chopped green onion
1 clove garlic, minced
1 tbsp. butter or margarine
8 oz. cream cheese
1/2 c. sour cream
4 oz. dried beef, chopped
2 tbsp. minced parsley
1 tbsp. prepared horseradish
1 tbsp. lemon juice
Place onion, garlic and butter in a one quart casserole and microwave on high 30-45 seconds or until butter
melts. Add cream cheese and microwave on high 45- 70 seconds or until cream cheese softens. Remove from oven and
add remaining ingredients. mix well. Chill at least 2 hours. Use as dip for vegetables or chips or as cracker
spread.
Yields 2 cups.
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Heart Healthy
WHEAT PANCAKES
~Submitted by Treva, Eastern TN
Serves: 4
A healthy, whole grain twist to this traditional breakfast food.
1 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 to 2 cups skim milk
egg and/or oil (optional)
1. Mix all ingredients together in large bowl, stirring as little as possible while removing large bumps in
mixture.
2. Pour 1/4 cup of batter onto hot griddle using a spoon or a ladle, and flip when bubbles appear and the bottom
is lightly browned. Continue until batter is used up.
NUTRITION INFO
Calories: 231.1
Fat: 2.1 g
Carbohydrates: 44.9 g
Protein: 10 g
LEMON MERINGUE PIE
~Submitted by Jean, Syracuse, NY
2 1/4 cups water
1/2 cup lemon juice
10 3/4 teaspoons Equal® Measure or 36 packets Equal®
1/3 cup plus 2 Tablespoons cornstarch
2 eggs
2 egg whites
1 teaspoon finely grated lemon peel (optional)
2 Tablespoons margarine
1 to 2 drops yellow food color (optional)
Baked 9-inch pie shell
3 egg whites
1/4 teaspoon cream of tartar
3 1/2 teaspoons Equal® Measure or 12 packets Equal®
Mix water, lemon juice, 10 3/4 teaspoons Equal® Measure, and cornstarch in medium saucepan. Heat to boiling over
medium-high heat, stirring constantly; boil and stir 1 minute. Beat eggs and 2 egg whites in small bowl; stir in
about 1/2 the hot cornstarch mixture. Stir this egg mixture into the remaining cornstarch mixture in saucepan;
cook and stir over low heat 1 minute. Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.
Beat 3 egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in 3
1/2 teaspoons Equal® Measure, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing
to edge of crust to prevent shrinking or weeping.
Bake pie in preheated 425 F oven until meringue is browned, about 5 minutes. Cool completely on wire rack before
cutting.
Makes 8 servings.
PARMESAN CARBONARA
~Submitted by Maggie, TX
8 oz linguine, uncooked
4 eggs, beaten
1/2 cup skim milk
1/4 cup Fleischmann's Fat Free Spread
3/4 cup fat-free parmesan cheese
4 slices fat-free turkey bacon, cooked and crumbled
1/4 cup chopped fresh parsley
Cook linguine according to package directions. Drain but do not rinse.
Return to pan; toss with eggs, milk, and Fleishmann's spread.
Stir in parmesan cheese, bacon crumbs, and parsley. Heat thoroughly, stirring occasionally.
Serve with wheat rolls and mixed vegetables.
Servings: 6
Per serving: 272 Calories; 6g Fat (19% calories from fat); 18g Protein; 37g Carbohydrate; 131mg Cholesterol;
443mg Sodium
1. Trim excess fat from chops. Lightly brown chops in hot oil and drain on paper towels.
2. Place chops in a shallow baking dish. Combine orange juice, soy sauce, ginger, garlic, and pepper; pour
marinade over chops. Cover with foil and refrigerate for 2 hours, turning once.
3. Remove from refrigerator, but do not uncover. Bake at 350?F. for 45-55 minutes or until chops are tender.
Place orange sections on chops, cover, and bake for 10 minutes more. Or grill the chops, reserving the marinade.
In that case, heat the marinade and pass separately.
Makes 4 servings
Food exchanges per serving:1 fruit, 3 lean meat, ? fat
WARM PORK TENDERLOIN SALAD WITH DIJON DRESSING
~Submitted by Maggie, TX
Serving: 4
Cook Time: 2 minutes
Total Time: 30 minutes
INGREDIENTS:
1 pork tenderloin (3/4 pound)
2 tablespoons dry sherry
1 tablespoon plus 1 1/2 teaspoons soy sauce
2 teaspoons grated, peeled gingerroot
2 large heads Belgian endive
1 small head radicchio
2 tablespoons low-fat mayonnaise dressing
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard with seeds
1 teaspoon sugar
1/4 teaspoon ground black pepper
2 bunches arugula
nonstick cooking spray
One 10-ounce package frozen peas, thawed
DIRECTIONS:
1. Trim all fat from pork tenderloin. With knife held in slanting position, almost parallel to the cutting
surface, slice pork crosswise into very thin slices. In bowl, mix pork, sherry, soy sauce, and ginger; set
aside.
2. Slice endive crosswise into 1-inch-thick slices. Thinly slice radicchio.
3. In large bowl, stir mayonnaise dressing, vinegar, mustard, sugar, pepper, and 1 tablespoon water until
blended. Add endive, radicchio, and arugula; toss well.
4. Spray nonstick 12-inch skillet lightly with nonstick cooking spray. In hot skillet over medium-high heat,
cook pork mixture, stirring quickly and constantly, 2 minutes or until pork just loses its pink color.
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1 small zucchini or yellow summer squash, halved and cut into 1/2-inch slices
1/4 cup chopped green pepper
1/3 cup broccoli florets
1 medium carrot, julienned
1 medium potato, peeled, cooked and cubed
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3/4 cup milk
1/4 teaspoon garlic salt
1/8 teaspoon coarsely ground pepper
1/4 cup shredded cheddar cheese
1 tablespoon minced fresh parsley
1 tablespoon chopped walnuts
In a saucepan over medium heat, cook squash, green pepper, broccoli and carrot in boiling water until
crisp-tender; drain. Stir in the potato. Spoon into two greased ovenproof 10-oz. custard cups or casseroles. In a
saucepan, melt butter; stir in flour, milk, garlic salt and pepper until smooth. Cook for 2-3 minutes, gradually
adding the cheese in small amounts; cook and stir until cheese is melted. Pour over vegetables. Sprinkle with
parsley and walnuts. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly.
Yield: 2 servings.
STRAWBERRY CRISP FOR TWO
~Submitted by Jean, Syracuse, NY
I bake this in the toaster oven.
1 tablespoon butter
1/2 cup uncooked oatmeal
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1 cup sliced strawberries
Pre-heat oven to 375 degrees F.
Melt butter in small saucepan over low heat. Add oatmeal, brown sugar and cinnamon. Mix well and remove from
heat.
Divide strawberries between 2 oven-proof dishes. Sprinkle 1/2 oatmeal mixture over each.
Bake 15 minutes or until hot and browned.
CHILI-JACK CHICKEN
~Submitted by Maggie, TX
2 boneless skinless chicken breast halves
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1/2 cup chicken broth
1 can (4 ounces) chopped green chilies
1 teaspoon prepared mustard
1 garlic clove, minced
Salt to taste
1/2 cup whipping cream
1/2 cup shredded Monterey Jack cheese
Hot cooked rice
In a large skillet, brown chicken in butter an oil for 10 minutes; drain. Add the broth, chilies, mustard,
garlic and salt. Simmer, uncovered, for 10 minutes or until chicken juices run clear. Stir in the cream; simmer
until thickened. Sprinkle with cheese. Cover and cook until the cheese is melted. Serve over rice.
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Publisher's Choice
ASIAN PORK TENDERLOIN
1/3 cup lite soy sauce
1/4 cup sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 garlic cloves, crushed
1 tablespoon dry mustard
1 1/2 teaspoons pepper
1 1/2 to 2 pounds pork tenderloin
Whisk together first 8 ingredients. Place pork in a shallow dish; add marinade, turning pork to coat. Cover and
chill 8 hours. Remove pork from marinade, discarding marinade. Place in a foil-lined roasting pan.
Bake at 450° for 25 minutes or until a meat thermometer registers 160°. Let pork stand 5 minutes.
Yield: 6 servings
EASY CHICKEN AND BISCUITS
2 cans cream of chicken soup
2 cups milk
2 cups cut cup chicken
2 cans refrigerated biscuits (10 to can)
Small package of frozen mixed vegetables
Mix soup, milk, chicken, and vegetables in bowl. Set aside. Lay unbaked biscuits in 9x13 pan. Pour soup mixture
over biscuits. Bake at 350 degrees for 45 minutes.
ALMOND PRALINE CHEESECAKE
Ingredients:
3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted and finely chopped
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1 teaspoon almond extract
Almond Praline Topping (recipe follows)
Instructions:
Preheat oven to 300°F. Combine graham cracker crumbs, almonds, sugar and butter; press firmly on bottom of
9-inch springform pan or 13x9-inch baking pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth (DO NOT OVERBEAT).
Add eggs and almond extract; mix well. Pour into prepared pan.
Bake 55 to 60 minutes or until center is set. Cool. Top with Almond Praline Topping. Chill. Store leftovers
covered in refrigerator.
Almond Praline Topping:
In small saucepan, combine 1/3 cup firmly packed dark brown sugar and 1/3 cup whipping cream. Cook and stir
until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in 1/2 cup
chopped, toasted slivered almonds. Spoon evenly over cheesecake. (For 13 x 9-inch pan, double all topping
ingredients; simmer 10 to 12 minutes or until thickened).
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