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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. I am preparing this a day in advance as I am heading out in a few minutes to take my daughter to an all-day (and almost all-night!) concert in Houston. Wish me luck as I just finished a 12-hour night shift. Yawn!
We have a great selection of recipes shared by some generous a2z'ers. I sure would like to publish a recipe or two from you. I hope you'll consider sending some my way. Visit the
Monthly Theme, Recipe Submissions section to read about how you can join the others in making this a great newsletter. Oh! Before I forget... read all about the current
Monthly Theme topic there, too. You'll find the proper email links for sending in all your favorite goodies.
I do my best not to hound people about voting for this publication... and I'm not going to now, either. I am simply asking that you vote for
A to Z Recipes at the EzineFinder.com link that
precedes this section. I do a lot for you and don't really ask that much in return. How about it? Help keep us in the running... we are about to lose to
brand-X. We don't want that to happen, now do we? If you've never
voted before, you will have to register. After that, you can painlessly vote
(takes 2 seconds) once daily. Thanks in advance.
On to the issue. I am really pressed for time so I will simply say "thanks!" to all of our contributors. I know everyone will enjoy what you've shared today. 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.
Looking for a particular recipe, ingredient or submitter?
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Ramblings
Rules to Consider
Shared by Luanne, FL
1. Never, under any circumstances, take a sleeping pill and a laxative on the same night.
2. Don't worry about what people think, they don't do it very often.
3. Going to church doesn't make you a Christian anymore than standing in a garage makes you a car.
4. Artificial intelligence is no match for natural stupidity.
5.My idea of housework is to sweep the room with a glance.
6. A person who is nice to you, but rude to the waiter, is not a nice person. (This is very important. Pay attention! It never fails.)
7. For every action, there is an equal and opposite government program.
8 If you look like your passport picture, you probably need the trip.
9. Bills travel through the mail at twice the speed of checks.
10. A conscience is what hurts when all of your other parts feel so good.
11. Eat well, stay fit, die anyway.
12. Men are from earth. Women are from earth. Deal with it.
13. No man has ever been shot while doing the dishes.
14. A balanced diet is a cookie in each hand.
15. Middle age is when broadness of the mind and narrowness of the waist change places.
16. Opportunities always look bigger going than coming.
17. Junk is something you've kept for years and throw away three weeks before you need it.
18. Experience is a wonderful thing. It enables you to recognize a mistake when you make it again.
19. By the time you can make ends meet, they move the ends.
20. Thou shalt not weigh more than thy refrigerator.
21. Someone who thinks logically provides a nice contrast to the real world.
22. It ain't the jeans that make your butt look fat.
23. If you had to identify, in 1 word, the reason why the human race has not achieved, & never will achieve, its full potential, that word would be "meetings."
24. There is a very fine line between "hobby" and "mental illness."
25. People who want to share their religious views with you almost never want you to share yours with them.
26. You should not confuse your career with your life.
27. Nobody cares if you can't dance well. Just get up and dance.
28. Never lick a steak knife.
29. The most destructive force in the universe is gossip.
30. You will never find anybody who can give you a clear and compelling reason why we observe daylight savings time.
31. There comes a time when you should stop expecting other people to make a big deal about your birthday. That time is age eleven.
32. The one thing that unites all human beings, regardless of age, gender, religion, economic status or ethnic background, is that, deep down inside, we ALL believe that we are above average drivers.
33. Your friends love you anyway.
And a thought for the day:
Remember that a lone amateur built the Ark. A large group of professionals built the Titanic.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Why is a hamburger called a hamburger although it contains no ham?
Shared by Lisa H., Belmont, NC
During a trip to Asia in the early 1800s, a German merchant - it is said - noticed that the nomadic Tartars softened their meat by keeping it under their saddles. The motion of the horse pounded the meat to bits. The Tartars would then scrape it together and season it for eating. The idea of pounded beef found its way back to the merchant's home town of Hamburg where cooks broiled the meat and referred to it as it as Hamburg meat.
German immigrants introduced the recipe to the US. The term "hamburger" is believed to have appeared in 1834 on the menu from Delmonico's restaurant in New York but there is no surviving recipe for the meal. The first mention in print of "Hamburg steak" was made in 1884 in the Boston Evening Journal.
The honour of producing the first proper hamburger goes to Charlie Nagreen of Seymour, WI. In 1885 Nagreen introduced the American hamburger at the Outgamie County Fair in Seymour. (Seymour is recognised as the hamburger capital of the world.)
However, there is another claim to that throne. There is an account of Frank and Charles Menches who, also in 1885, went to the Hamburg, New York county fair to prepare their famous pork sausage sandwiches. But since the local meat market was out of pork sausage, they used ground beef instead. Alas, another hamburger.
The first account of serving ground meat patties on buns - taking on the look of the hamburger as we know it today - took place in 1904 at the St. Louis World Fair. But it was many years later, in 1921, that an enterprising cook from Wichita, Kansas, Walt Anderson, introduced the concept of the hamburger restaurant. He convinced financier Billy Ingram to invest $700 to create The White Castle hamburger chain. It was an instant success. The rest of the history, we might say, belongs to McDonald's.
And, no, a hamburger does not have any ham in it. Well, it's not supposed to. Hamburger meat usually is made of 70-80% beef, and fat and spices.
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
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F-R-E-E SHIPPING ON ALL ORDERS !
Reader Support
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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)
Where you live (city and state required)
Your birthday (month and day required)
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 Jesup, Georgia
10th Gerryl Ann M. in Wadsworth, Ohio
11th Pamela in Andover, Maine
11th Judi J. in Indian Orchard, Massachusetts
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 Gloria C. in Notre Dame, New Brunswick, Canada
23rd Marty in Tell City, Indiana
25th Lori on Staten Island, New York
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.
Shared by Pam, OH (who was a teacher for 30+ years!)
You believe the staff room should have a Valium salt lick!
You want to slap the next person who says, "Must be nice to have all your holidays and summers free!"
You can tell it's a full moon without ever looking outside!
You believe "shallow gene pool" should have it's own box on the report card!
You believe that unspeakable evil will befall you if anyone says, "Boy, the kids are sure mellow today!"
When out in public, you feel the urge to talk to strange children and correct their behavior!
Marking all A's on the report card would make your life soooo much simpler!
When you mention "vegetables," you're not talking about a food group!
You think people should be required to get a government permit before being allowed to reproduce!
You wonder how some parents ever MANAGED to reproduce!
You believe in aerial spraying of Prozac!
You really encourage an obnoxious parent to check into home schooling!
You've had your profession slammed by someone who would NEVER dream of doing your job!
Meeting a child's parents INSTANTLY answers the question, "Why is this kid like this?"
You've considered not having children of your own, because there is NO name you could name a child that wouldn't bring on high blood pressure the moment you heard it!
This is purely a humorous dedication to the important men and women who dedicate their lives to the education of our children!
Thank you, teachers, for all that you do!
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
LOUISIANA
CRAWFISH OR SHRIMP ETOUFFEE
~Submitted by Johnny, LA
1 lb. peeled Crawfish or Shrimp
1 chopped Onion
1 chopped Bell Pepper
2 chopped cloves of Garlic
1 TBS Flour
1 TBS Cajun Seasoning
1 stick Margarine
1 bunch Green Onions chopped
1/4 bunch fresh Parsley chopped
1 cup Water
2 cups cooked Louisiana long grain rice
Saute onion, bell pepper & garlic in margarine until transparent, then add flour & Cajun seasoning and mix together. Add 1cup water and crawfish or shrimp, then add green onions and parsley. Cook over low to med heat for 20 min. stirring occas. Serve over cooked Louisiana rice.
Serves 4
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Recipe Favorites
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Ingredients:
2 pound chicken, cubed
3 tablespoons olive oil
1/2 cup chopped onion
1 can (8 oz) tomato sauce
1/4 teaspoon dried oregano
1 dash of pepper
2 teaspoons flour
1/2 teaspoon salt
1 clove garlic, finely chopped
1 cup water
1/2 teaspoon salt
1 medium eggplant, peeled, in 1 inch cubes
Directions:
Coat meat with seasoned flour and brown in hot olive oil on all sides. Remove meat. Add onions and garlic and fry until soft. Add tomato sauce, water, and seasonings. Cover and simmer 1-1/2 hours, turning meat occasionally.
Remove bones from meat, if desired and add cubed eggplant. Simmer one hour longer, or until eggplant and meat are tender. Serve hot with rice and salad.
SMOKED MUSSEL & KIWIFRUIT STARTER
~Submitted by Robyn, Auckland, New Zealand
Serves 4-6 as a starter.
200g smoked mussels, whole, halved or quartered
4 firm kiwifruit, peeled and sliced or diced
1 stalk celery, diced
? cup good French dressing
freshly ground black pepper to taste
6 crisp lettuce leaves
? red pepper (capsicum) finely diced
Combine the mussels and kiwifruit with the celery in a bowl.
Sprinkle with the dressing and black pepper.
Place the lettuce leaves on serving plates. Top with the mussels and kiwifruit mixture. Sprinkle with more dressing and pepper, if preferred.
Garnish with the red pepper.
BANANA BREAD MUFFINS
~Submitted by Pam, OH
(This was posted in the a2z QT on March 1st.) To make great banana bread muffins, the bananas must be very ripe, almost to the point of being spoiled. The riper the banana, the better the muffin.
Sift together the flour and baking soda; add to the banana mixture and stir until combined.
Fold in nuts and raisins.
Fill the muffin molds with 1/4 to 1/3 cup of batter for each muffin.
Bake for 30 minutes or until tester comes out clean. Remove from mold and cool on a wire rack.
The muffins can be eaten hot, warm, or at room temperature; and either plain or slathered with
butter. They freeze well and after microwaved for one minute, taste fresh.
Yield: 12 muffins.
MARZIPAN FUDGE
~Submitted by Treva, Eastern TN
1/2 cup slivered almonds
1/4 cup heavy cream
1 tablespoon granulated sugar
1/8 teaspoon salt
1 teaspoon butter, melted
1/2 cup sweetened flaked coconut
1/2 teaspoon vanilla extract
2 tablespoons unsweetened baking cocoa
1 cup chopped walnuts
Grind slivered almonds until fine.
Combine in a bowl with cream, sugar, salt, melted butter, flaked coconut, vanilla, unsweetened baking cocoa, and chopped walnuts.
Spread in a 9 x 9-inch baking pan about 1/2-inch thick.
Let stand until dry.
Makes about 16 pieces.
100-PERCENT PARMESAN CHICKEN
~Submitted by Lisa H., Belmont, NC
This dish is simple, tasty, better yet its healthy too...........
6 boneless, skinless chicken breast halves (about 2 lbs.)
2 T melted butter or margarine
1/2 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tsp. dried oregano
1 tsp. parsley flakes
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
Preheat oven to 400 degrees. Spray a large casserole pan with cooking spray. Dip chicken in butter. Mix cheese, bread crumbs, herbs and seasonings in a bowl and roll each piece of chicken in the mixture to coat. Place in pan and bake for 30 minutes or until chicken is done.
A recipe I made up in my student days and have used for over thirty years.
Filling
1? lbs. Apples
? cup & 1 tsp. sweet butter
1/4 cup cornstarch
1 cup sugar
1teaspoon. cinnamon
? teaspoon nutmeg
1/2 cup raisins, preferable soaked in brandy
Crumb Crust:
3 x 5.3 oz packs of Shortbread Fingers, crumbled
5 oz sweet butter
Preheat oven to 375?F. For the filling, peel, core and slice apples. In a heavy saucepan, combine butter, cornstarch and sugar. Cook in the saucepan until stiff, stirring occasionally. Add the sliced apples, cinnamon, nutmeg and raisins. Put the mixture aside.
For the crumb crust, prepare the crumbs by rolling the shortbread fingers between sheets of wax paper. Or place a little at a time in a blender on low speed or in a food processor, until finely crushed. In a mixing bowl, combine shortbread crumbs and the butter. Press 2/3 crust dough onto bottom and sides of pie pan. Brush the pie shell with 1 tsp. melted butter before adding apple filling. Fill pie shell with apple mixture. Use remaining crust dough to crumble over the top of the pie. Bake at 375?F. for 30 minutes or until golden brown.
ROSEMARY GARLIC ROASTED PORK
~Submitted by Leasa, IA
6 servings
3 lb pork loin roast
2 T fresh rosemary
4 cloves garlic
1 t salt
1 t pepper
2 T butter
1 small onion, chopped
1/4 C olive oil
Trim fat from pork roast. Finely chop rosemary and garlic together. Make 8 - 10 deep cuts, about 2 inches apart, in pork with sharp knife.
Insert small amounts of garlic mixture into cuts.
Sprinkle with salt and pepper. Heat butter in shallow roasting pan in oven. Sprinkle with onion. Place pork in pan. Drizzle with oil.
Roast uncovered, at 350° for 1 3/4 to 2 hrs, or until a meat thermometer reads 155°. Let stand 15 minutes before slicing.
HARD CHARGIN' BLUE CHEESE STAMPEDE
(FOR THE GRILL)
~Submitted by Treva, Eastern TN
2 lbs ground beef
1/4 cup chopped onion
3 Tbsp. Tabasco sauce
2 Tbsp. honey
1 Tbsp. garlic salt
1 tsp crushed red pepper flakes
1 tsp black pepper
6 ounces blue cheese, cut into 6 pieces
6 hamburger buns, toasted
Roasted red peppers (from jar)
6 portabella mushrooms, grilled
Preheat grill to medium-high heat. Combine first 7 ingredients in a large bowl; mix well. Divide into 6 portions; form into patties around pieces of blue cheese. Grill 8 to 10 minutes or until done. Place burger on bun and top with roasted red pepper and portabella mushrooms.
Makes 6 servings.
ONE MEATBALL SOUP
~Submitted by Larry Holmes, Ontario, Canada
In the Near East, the one meatball, a large one, is served in soup in a tureen and carved with a grand gesture by the host. One slice is place in each bowl and the soup ladled
over it.
1 lamb bone with a little meat on it
1 onion sliced
1 clove garlic
1 carrot sliced
salt and pepper
1/4 teaspoon rosemary
2 egg yolks
juice of 1 lemon
Meatball:
1 pound lamb shoulder, ground
1 cup cooked rice
1/3 cup finely chopped fresh parsley
salt and pepper
1 egg, slightly beaten
Stuffing:
1 large or 2 small Bermuda onions, chopped
3 tablespoons butter
3 tablespoons currants
3 tablespoons pine nuts or pignollias
1/2 teaspoon allspice
1/2 teaspoon cinnamon
For the soup: simmer the lamb bone, onion, garlic, carrot, salt and pepper and rosemary in 2 quarts water for 2 hours; skim of the fat and strain the broth. Bring to a boil.
Mix the ground lamb with the cooked rice, parsley, salt, pepper and egg,. Pat into a large ball, smooth and round. For the stuffing, saute the chopped onion in the butter, remove from heat and add the currants, pine nuts and seasonings. Stir briefly to mix. Chill for easier handling. Punch a hole in the meatball, poke in the filling and pat the hole closed.
Tie the ball in a piece of cheesecloth so that all will stay together, and drop into the boiling broth. Cook until the meatball is done, about 40 to 50 minutes. Remove the ball from the pan, take off the cheesecloth and put the meat in a warm place. Beat the egg yolks with lemon juice and add to the soup. Stir until smooth and thickened. Serve in a warm tureen for a flourish or in individual soup bowls. Carve the meatball at the table and place one slice in each person’s soup bowl.
Serves 4 generously.
GRAPE NUTS CUSTARD PUDDING
~Submitted by Marilyn, Canton, OH
3/4 cups Grape-Nuts cereal
1/4 cups butter, melted
1/2 cup sugar
3 eggs, well beaten
2 cups milk
1/4 cup raisins (optional)
1 tsp vanilla
1/8 tsp. cinnamon or nutmeg
1/8 tsp. salt
Mix cereal with melted butter. Beat sugar into eggs; add cereal mixture and the remaining ingredients, blending well. Pour into a 1-quart baking dish. Place dish in pan of hot water. Bake at 375 for 30 minutes. Stir thoroughly. Bake another 20 minutes or until knife inserted in center comes out clean. Serve warm or cold with whipped cream or milk.
Makes 4 cups or 8 servings.
BALSAMIC GLAZED SALMON
~Submitted by Brenda, AL
Posted in QT: Hi all I just got this from the Swanson site...I know I will try it!!
1. Place the salmon in a 12 x 8 x 2-inch shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350F for 15 minutes or until the fish flakes easily when tested with a fork.
2. Stir the cornstarch, broth, vinegar, orange juice, brown sugar and orange peel into a 2-quart saucepan over high heat. Heat the mixture to a boil. Cook and stir until the mixture boils and thickens.
3. Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices.
Serves 8.
APPLE BUTTERSCOTCH TART
~Submitted by Treva, Eastern TN
1 pastry for single-crust pie
5 cups peeled and thinly sliced tart apples
1 cup Butterscotch Chips
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled margarine
1 container vanilla ice cream (light is fine)
Preheat the oven to 375 degrees F. Line a 9-inch tart pan the pastry; trim away any extra. Arrange the apples on top of the pastry shell. Sprinkle the butterscotch chips over the apples. Combine the flour, sugar and cinnamon in a bowl.
Cut in margarine with pastry blender or a fork until mixture resembles coarse crumbs. Sprinkle this mixture over filling.
Bake for 40-45 minutes or until apples are tender. Serve warm with ice cream.
Makes 8 servings
OKRA-BACON CASSEROLE
~Submitted by Johnny, LA
Serves 6-8.
1 1/2 lbs. tender okra
3 fresh tomatoes, chopped
Salt and pepper, to taste
1 onion, chopped
1/2 bell pepper, chopped
5 strips bacon
1. Slice okra into thin rounds. Grease a (2 1/2-quart) casserole.
2. Place layers of okra, tomatoes, salt, pepper, onion and bell pepper. Repeat layers.
3. Lay bacon, overlapping, on the top. Bake at 350 degrees for 1 hour.
Source: Mrs. Robert Curry III in the Junior League of Monroe's "Cotton Country Collection," 1972.
CHOCOLATE CHEESECAKE SQUARES
~Submitted by Beverley, Montreal, Canada
( I like the sound of these because of the cream cheese & sour cream. Note for Carol: Notice it's OK to use waxed paper! :~))
These light cheesecake brownies get their rich taste from reduced-fat cream cheese, reduced-fat sour cream, and unsweetened cocoa powder.
Nonstick cooking spray
8 chocolate wafer cookies (or approx. 1 cup of Oreo crumbs I would think)
1 bar (8 ounces) reduced-fat cream cheese
1 cup reduced-fat sour cream
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
3/4 cup sugar
1 large whole egg plus 1 large egg white
1/3 cup semisweet chocolate chips
1. Preheat oven to 325°. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.
2. Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
3. Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
4. Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.
Source: Martha Stewart
RICE PUDDING
~Submitted by Brenda, AL
This is a great rice pudding.
2 eggs, separated
1/2 cup sugar
1 Tablespoons melted butter
1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup raisins
1 cup cooked rice
Beat all ingredients using egg yolks. Beat egg whites until set. Fold into mixture. Put into casserole dish and bake at 325° for 45-60 minutes until firm.
AU GRATIN POTATO BALLS
~Submitted by Treva, Eastern TN
8 large baking potatoes
1/3 Cup. dried onion
8 oz. cream cheese, may use low fat
8 oz. sour cream, may use low fat
2 Tbsp. butter
salt and pepper to taste
parmesan cheese for coating balls
Bake potatoes, either in oven or microwave, Cool, peel and shred.
In a large bowl combine dried onion, sour cream, cream cheese, butter and seasonings. Mix in shredded potatoes until well combined.
Take an ice cream scoop and dip out mixture and roll into a ball. Roll the potato ball in Parmesan cheese until well coated and place on a cookie sheet. Continue making balls until all mixture is gone. Cover and freeze. Once frozen the balls can be placed in plastic bags or containers and stored in freezer.
To use, remove as many as needed and place on a cookie sheet. Bake in 350 degrees F. oven for 15 to 20 minutes until lightly browned.
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Directions
Cut fruit and place in bowl. Slice pound cake. Pour fruit mix over each slice of pound cake and top with one scoop of vanilla frozen yogurt.
HEALTHY BLUE CHEESE CAULIFLOWER
~Submitted by Jean, Syracuse, NY
1 (16 ounce) package frozen cauliflower pieces
1 (4 ounce) can mushroom pieces, un-drained
1/3 cup reduced-fat blue cheese salad dressing
1/8 teaspoon dried dill weed
1/8 teaspoon coarse ground black pepper
Mix cauliflower and mushrooms together. Microwave on high in a covered dish for 5 to 7 minutes. Drain in a colander. Add in blue cheese dressing, dill weed and pepper. Toss to combine. Return to microwave dish and microwave on high for 1 minute.
Makes 6 servings.
CHOCOLATE MOUSSE
~Submitted by Treva, Eastern TN
2 cups skim milk
1 small box sugar free instant chocolate pudding
1 cup fat free sour cream
8 oz. fat free whipped topping
Whisk pudding and milk together for 1 minute or until smooth. Add sour cream and whip topping and whisk until smooth. Pour into sorbet cups and cover. Refrigerate for at least 3 hours. Garnish with fresh berries, Chocolate curls, or whipped topping.
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3. Spoon equal amounts on each slice of bread. Top with tomato and 2 tablespoons cheese each. Broil in toaster oven or broiler until cheese bubbles.
Food exchanges per serving:1 BREAD, 3 lean MEAT
STICKY CHICKEN
~Submitted by Treva, Eastern TN
This roasted chicken gets its sticky coating from the juices it releases while being baked.
1 teaspoon salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 ready-to-cook 1 lb. roasting chicken
1 cup chopped onion
1. In a small bowl, thoroughly combine all the spices.
2. Remove giblets from chicken; clean the cavity well and pat dry with paper towels.
3. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
4. Place in a re-sealable plastic bag, seal and refrigerate overnight.
5. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan.
6. Roast, uncovered, at 250° F for 5 hours. After the first hour, baste the chicken occasionally (every half hour or so) with pan juices. The pan juice will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it.
7. Let chicken rest about 10 minutes before carving.
Serves 4
NUTRITION INFO (per serving)
Calories: 83.2
Fat: 1.7 g
Carbohydrates: 5.6 g
Protein: 11.5 g
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1/2 c soft bread crumbs (about 1 slice)
1/4 c Bisquick Heart Smart mix
1 1/2 t Dijon mustard
1/8 t pepper
4 med green onions, finely chopped (1/4 c)
1 egg, slightly beaten
1 7 1/2 oz can red salmon, skin and bones removed, drained and flaked
1 T margarine or butter
2 whole wheat burger buns
2 T dill or ranch dip
Lettuce leaves
In med bowl, mix all ingredients except margarine, buns, lettuce and dip. Shape mixture into 2 patties, using heaping 1/2 cupfuls for each patty. In 8 " skillet, melt margarine over med heat. Cook patties in margarine over med heat, 10-12
minutes, turning once until brown and cooked through.
Fill buns with lettuce, salmon patty, top with dip.
SOLE WITH WHITE WINE AND HERBS
~Submitted by Jean, Syracuse, NY
4 small sole
3 tbs butter
3 tbs chopped fresh parsley
1 tbs chopped shallots/onion
1/2 cup dry white wine
fine bread crumbs
salt and Pepper
Preheat oven to 350 degrees F. Prepare the sole.
Put half the butter, parsley and shallot in the bottom of a large shallow oven proof dish. Sprinkle with salt and pepper.
Place sole on mixture and cover with the rest of the butter and herbs. Salt and pepper generously.
Pour the white wine over the fish. Cover with bread crumbs and dot with butter.
Cook 30 minutes in a 350 degree F oven.
Just before serving, place under the broiler until the crumbs are golden.
Garnish with parsley. Serve in the same dish.
Notes: We've found the fish can overcook, so we have sometimes softened the onion on the stove, adding the parsley and wine, and then putting it all in the oven for a shorter time.
BEEF TENDERLOIN IN MUSHROOM SAUCE FOR TWO
~Submitted by Treva, Eastern TN
1 teaspoon vegetable oil 4 tablespoons butter, divided
2 beef tenderloin steaks or fillets (1 inch thick)
1/2 cup chopped fresh mushrooms
1 tablespoon chopped green onion
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
2/3 cup chicken or beef broth
1/8 teaspoon browning sauce, optional
In a large skillet, heat oil and 2 tablespoons of butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat is done as desired (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) Remove to a serving platter; keep warm.
To pan juices, add the mushrooms, onions and remaining butter; saute until tender. Add flour, salt and pepper; gradually stir in broth until smooth. Add browning sauce if desired. Bring to a boil; boil and stir for 2 minutes. Spoon over the steaks. Serve immediately.
Yield: 2 servings.
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Publisher's Choice
WILD RICE JAMBALAYA
If you're looking for a way to add zip to dinner, I'd recommend this full-flavored jambalaya. Brimming with rice, sausage and veggies, each bowlful is substantial. Just add bread or salad on the side, and you have a complete meal.
1 cup uncooked wild rice
4 cups water, divided
1/2 cup each chopped celery, sweet red pepper and green pepper
1 medium onion, chopped
4 garlic cloves, minced
1 cup uncooked long grain rice
2 tablespoons olive oil
1 can (14-1/2 ounces) chicken broth
1 package (16 ounces) fully cooked kielbasa or Polish sausage, chopped
1 can (10 ounces) diced tomatoes and green chilies
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup minced fresh parsley
In a large saucepan, combine wild rice and 3 cups water. Bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until rice is nearly tender. Drain. In a large skillet, saute the celery, peppers, onion, garlic and long grain rice in oil over medium-high heat for 10 minutes or until vegetables are tender and rice begins to brown.
Stir in the broth, sausage, tomatoes, wild rice, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the liquid is absorbed and rice is tender. Stir in parsley. Yield: 8 servings.
Serves 8.
Source: This is another favorite of mine from Taste of Home Magazine.
ROASTED RED PEPPER CHICKEN
The flavor of red peppers, chicken and feta cheese - together. Divine!
4 skinless, boneless chicken breasts
1 (12 ounce) jar roasted red bell peppers
2 cups bread crumbs
3 tablespoons vegetable oil
1 cup sour cream
1/2 cup feta cheese
With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers as you can into pockets of chicken one at a time. Pour bread crumbs into a large plastic bag. Place chicken breasts in the bag with the bread crumbs and shake until well coated.
In a large skillet, heat oil to a medium-high heat and place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes on the other side.
While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes, or until chicken is done.
Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.
APRICOT-GLAZED PORK KABOBS
It doesn't get any easier than this.
1 pound boneless pork loin, cut into one-inch cubes
1 10-ounce jar apricot preserves
4 tablespoons orange liqueur or orange juice
2 tablespoons butter
Stir together preserves, liqueur and butter, simmer in a small saucepan until butter is melted. (OR combine ingredients in a 2-cup glass measure; microwave on High 1 minute). Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade. Heat remaining apricot sauce to boiling and serve alongside kabobs, if desired.
Makes 4-6.
TROPICAL ORANGE PIE
1 (9-inch) unbaked pie shell
1 (14 ounce) can Eagle Brand sweetened condensed milk
3 eggs
3/4 cup frozen pineapple orange concentrated, thawed
1/3 cup water
2 tablespoons lemon juice
3/4 cup whipping cream
Preheat oven to 325 degrees F. Prick pie crust all over with fork. Bake 8 to 10 minutes or until set and dry.
For filling with rotary beater or fork, beat eggs in medium sized bowl. Gradually stir in sweetened condensed milk, stir in juice concentrate, water and lemon juice.
Spoon filling into partially baked pie crust. Bake 35 to 40 minutes or until set. Cool 1 hour.
Cover and chill at least 3 hours.
To serve, with mixer, beat whipping cream until soft peaks form. Spread over pie. Serve. Refrigerate any remaining pie.
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