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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. Folks are gearing up for St. Patrick's day around here. I hope you got to see the special edition I did for St. Patty's day. In case you missed it, here is the link:
St. Patrick's Day 2007.
The weather in our part of Texas has been unusual. Yes, we are dealing with temperatures of late that range from the 40's to the 70's, but have had some severe weather conditions, too. Angela and I were awakened by a horrible storm before 5 o'clock on Monday morning. We stood on the porch and watched a ferocious storm pass through with hail
so large it could set records. While the majority of the hail (ice?) was very large (golf ball size), some came down that were absolutely huge. Two, which we plucked off the ground, were darned-near as big as tennis balls. No, we didn't have vodka in our orange juice...
The Monthly Theme topic of Favorite Side Dish Recipes is going well. Perhaps some of you are waiting till the last minute to send in yours, which is fine, but now is a great time to do it. Please visit the
Monthly Theme section to read more about it. You'll find the handy email links to be used for various submissions.
Remember: only recipes are to be sent to the a2zrecipes@fastmail.fm email address. I look forward to hearing from you soon.
You'll find some tasty recipes in today's issue (many are tried & true). You'll also find something to make you laugh and think. Please thank the following for their participation:
Jean, OH (wintering in FL)
Treva, Eastern TN
Mary, Nashville, TN
Larry Holmes, Ontario, Canada
Debbie D., Copan, OK
Rita, Niceville, FL
Johnny, LA
Kat, Spain
Leasa, IA
Jean, Syracuse, NY
Brenda, AL
Lisa H., Belmont, NC
Marilyn, Canton, OH
Shirley, WA State
Beverley, Montreal, Canada
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.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Ramblings
SUMMARY OF LIFE
Shared by Jean, OH (wintering in FL)
GREAT TRUTHS THAT LITTLE CHILDREN HAVE LEARNED:
1) No matter how hard you try, you can't baptize cats.
2) When your Mum is mad at your Dad, don't let her brush your hair.
3) If your sister hits you, don't hit her back. They always catch the second person.
4) Never ask your 3-year old brother to hold a tomato.
5) You can't trust dogs to watch your food.
6) Don't sneeze when someone is cutting your hair.
7) Never hold a Dust-Buster and a cat at the same time.
8) You can't hide a piece of broccoli in a glass of milk.
9) Don't wear polka-dot underwear under white shorts.
10) The best place to be when you're sad is Grandpa's lap.
GREAT TRUTHS THAT ADULTS HAVE LEARNED:
1) Raising teenagers is like nailing jelly to a tree.
2) Wrinkles don't hurt.
3) Families are like fudge...mostly sweet, with a few nuts..
4) Today's mighty oak is just yesterday's nut that held its ground.
5) Laughing is good exercise. It's like jogging on the inside.
6) Middle age is when you choose your cereal for the fiber, not the toy.
GREAT TRUTHS ABOUT GROWING OLD:
1) Growing old is mandatory; growing up is optional.
2) Forget the health food. I need all the preservatives I can get.
3) When you fall down, you wonder what else you can do while you're down there.
4) You're getting old when you get the same sensation from a rocking chair that you once got from a roller coaster.
5) It's frustrating when you know all the answers but nobody bothers to ask you the questions.
6) Time may be a great healer, but it's a lousy beautician.
7) Wisdom comes with age, but sometimes age comes alone.
THE FOUR STAGES OF LIFE:
1) You believe in Santa Claus.
2) You don't believe in Santa Claus.
3) You are Santa Claus.
4) You look like Santa Claus.
SUCCESS:
At age 4 success is . . . not piddling in your pants.
At age 12 success is . . . having friends.
At age 17 success is . . having a drivers license.
At age 35 success is . .. having money.
At age 50 success is . . . having money.
At age 70 success is . .. . having a drivers license.
At age 75 success is . . . having friends.
At age 80 success is . . . not piddling in your pants.
Always remember to forget the troubles that pass your way;
BUT NEVER forget the blessings that come each day.
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!
Depending on whether they're fresh or dried, the same chiles may be called by different names, which can make recipes confusing.
Here's a list of the names of some common chiles in fresh and dried form:
Fresh pimentos/dried paprika
Fresh poblanos/dried anchos
Fresh jalape?os/dried chipotles
Fresh serranos/dried japones
Fresh pasillas/dried chilacas
Fresh Anaheims/dried chile seco del norte, chile de la tierra, largo Colorado, or California chile pods.
Cutting and Seeding Dried Chiles:
1. Dried chiles are often leathery and can be difficult to cut with a knife. A pair of scissors does the job with ease. To begin, snip off and discard the stem.
2. Beginning at the stem end, cut chile lengthwise in half.
3. Use your fingers to brush out seeds from inside chile halves.
4. Cut seeded halves into thin stripes that can be toasted, stir-fried, or added to sauces and salsas.
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 !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
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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.
Two confirmed bachelors sat talking. Their conversation drifted from politics to cooking. "I got a cook book once," said the first, "but I could never do anything with it." "Too much fancy cooking in it, eh?" asked the second. "You said it. Every one of the recipes began the same way - 'Take a clean dish and. . . .'"
While I was working at a delicatessen in Sydney, Australia, a woman over heard my accent and asked if I was American. "Lovely!" she exclaimed when I told her that I was. "I've been looking for one of your lot. My son is living in the States with his American wife, and she sent me a recipe that calls for half & half. Could you tell me, luv, half of wot and half of wot?"
A friend of mine liked to bake cookies ahead of time for the holiday season and store them in the freezer. Her family always found them, and by Christmas not a crumb would be left. One year she baked as usual, and then put all the cookies in special containers before freezing them. This time not one cookie was touched. She had labeled all the containers "Four Cups Sliced Zucchini".
Our 23-year-old son, Scott, who lives across the street from us, enjoys cooking. Once when I was entertaining friends, I found Scott chatting with several guests while he rummaged around in the kitchen cupboards looking for baking powder and baking soda. He said he could also use a cup or two of flour. He left, but returned looking sheepish and asked for two eggs and my loaf pan. One of my guests asked what he was creating. Scott announced, "My grandmother's banana bread." "Do you have any bananas?" I asked innocently. "Of course, Mom," he indignantly replied "How can I make banana bread without bananas?"
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!
CANADA
RABBIT WITH MAPLE SYRUP
~Submitted by Larry Holmes, Ontario, Canada
It's about time for some North-of-the-Border recipes!
1 rabbit (5 to 6 pounds)
2 tablespoons melted butter
3 tablespoons maple syrup
1 tablespoons chopped parsley
2 shallots, finely chopped
1/2 cup dry white wine
1 cup chicken stock, hot
1 tablespoon cornstarch
2 tablespoons cold water
pinch thyme
salt and pepper
Preheat oven to 425 degrees F. Cooking time 12 minutes per pound.
Season rabbit well. Mix together butter and maple syrup. Brush rabbit generously with mixture. Place rabbit in roasting pan and sear at 425 degrees for 15 minutes. Reduce heat to 400 degrees F. and continue cooking for 1 hour. Baste meat 2
to 3 times during cooking.
Remove rabbit from roasting pan and keep warm on service platter.
Place roasting pan on stove top over high heat. Add thyme, parsley and shallots; cook 2 minutes. Add wine and cook 3 minutes. Add chicken stock; stir well. Mix cornstarch and cold water. Incorporate mixture into sauce.
Cut rabbit in pieces and serve with sauce, Parisienne potatoes and steamed broccoli.
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
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Search A to Z Recipes Site and Newsletters:
1 (20 oz) package refrigerated shredded potatoes
1 (14 1/2 oz) can reduced sodium chicken broth
1 (10 ounces) package frozen whole kernel corn
2 cups skim milk
1/3 Cup sliced green onions
1/4 Teaspoon pepper
Salt and pepper to taste
Cilantro sprigs to taste
Green or red bottled hot pepper sauce to taste
Combine potatoes, broth and corn in a 4 quart Dutch oven. Bring just to boiling; reduce heat. Simmer, covered, for 10 minutes or until potatoes are just tender; stirring occasionally. Using a potato masher, slightly mash potatoes. Stir in remaining ingredients. Cover and heat through, approximately 10 to 15 minutes.
SPAGHETTI PIZZA BAKE
~Submitted by Rita, Niceville, FL
This spaghetti pizza is very good. My boss brought it to a potluck last week.
1 pound ground beef
1 pound bulk sausage
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon salt
? teaspoon pepper
1 package (7 ounces) thin spaghetti, broken into thirds
2 eggs
? cup milk
1 jar (28 ounces) meatless spaghetti Sauce
28 pepperoni slices
? cup sliced fresh mushrooms
1/3 cup sliced ripe olives
2 cups (8 ounces) shredded
Mozzarella cheese
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside. Cook spaghetti according to package directions; rinse in cold water and drain.
In a bowl, combine eggs and milk; stir in spaghetti. Transfer to a greased 13-in.x 9-in. baking dish. Top with spaghetti sauce, beef mixture, pepperoni, mushrooms and olives; sprinkle with cheese (dish will be full). Bake uncovered at 350 degrees for 40-45 minutes or until bubbly.
Combine all ingredient in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months.
SCHIACCIATA ALLA FIORENTINA
(Florentine Sponge Cake)
Method
In a medium bowl, mix all of the ingredients and beat thoroughly until the batter is smooth and thick with no lumps.
Grease a shallow rectangular baking pan and pour in the batter (the schiacciata should be about 2 cm high). Bake at 150°c for 30 minutes. Sprinkle plenty of powdered sugar on top of the cake.
1 (12 oz) tube refrigerated buttermilk biscuits (not flaky)
5 medium apples, peeled, cored, and halved (I use Golden Delicious)
3/4 cup sugar
3/4 cup water
6 TBSP butter, melted
1 tsp vanilla
cinnamon
Flatten and stretch biscuits with hand. Wrap each biscuit around an apple half and place seam side down in a 7 x 11 or 9 x 13" dish. Combine sugar, water, and melted butter and pour over apples. Sprinkle with cinnamon. Bake, uncovered, at 350 deg for 35 to 40 minutes or until golden brown and apples are tender.
Serve immediately with whipped cream or ice cream.
CHICKEN AND LEMON MOLD
~Submitted by Larry Holmes, Ontario, Canada
2 envelopes unflavored gelatin
1 cup chicken broth
? cup dry white wine
juice of ? lemon
3 cups coarsely chopped poached chicken, skinless and boneless
In a medium saucepan, dissolve the gelatin in the broth, wine and lemon juice over low heat. Stir until dissolved.
Mix the cooked chicken with the gelatin mixture. Spray a 1-quart mold with Pam. You may wish to decorate the inside of the mold with some of the garnished. Place the chicken and gelatin mixture in the mold and chill for several hours. Unmold and serve cold with garnishes.
Serves 4 to 6 as a first course.
QUICK FRENCH ONION BISCUITS
~Submitted by Leasa, IA
2 C Bisquick
1/4 C milk
1-8 oz container French onion chip dip
Heat oven to 450 ° Mix all ingredients until soft dough forms. Drop dough into six mounds on ungreased baking sheet. Bake 10-12 mins or until light golden brown. Serve warm.
RUMAKI
~Submitted by Jean, Syracuse, NY
12 chicken livers
12 to 15 slices of bacon, cut in half crosswise
2 (500 ml) cups soy sauce
1 Tbs (15 ml) chopped fresh ginger (optional)
1 small can (8 oz., 227 g) sliced water chestnuts, drained
About 1/2 cup brown sugar
Combine the chicken livers, the soy sauce, the bacon slices, and the optional ginger in a bowl and refrigerate for 2 to 4 hours. Drain off and discard the soy sauce and cut each chicken liver in half (or smaller if needed to make a bite-sized piece). Dip each slice of bacon in the brown sugar, lightly coating both sides. Place the bacon on a flat work surface and place a slice of water chestnut in the center. Place a piece of chicken liver on top of this. Fold both ends of the bacon over the top of the chicken liver and secure all with a toothpick. Bake on a wire rack placed over a shallow baking pan (to catch the drippings) in a preheated 400F (200C) oven for 20 to 30 minutes, until the bacon is crisp. Serve immediately.
Makes 24 to 30 appetizers.
THE MCCORMICK FAMILY ROLLED OATS BUTTERMILK PANCAKES
Put the rolled oats and buttermilk in a mixing bowl and let soak 10 minutes. Mix the flour, baking powder, baking soda, sugar and salt. Blend everything together well. Stir in the melted butter, water, maple syrup and beaten eggs. Beat thoroughly. Drop by tablespoonfuls on hot greased griddle. Brown lightly on both sides. Serve while hot with butter and syrup.
This is from Robert W. Pelton’s book Civil War Period
Cookery. It is part of a series of historical cookbooks. I have taken some liberties with this. I did not use a wooden mixing bowl and I did not sift the flour. They are still good.
TURNIP GREENS AND HOG JOWL
~Submitted by Brenda, AL
Hi Maggie and 'Z' friends, Brenda from Alabama here. I don' know if this is a southern thing or not but I know I grew up eating it... YUM. This works with turnip greens, collards or mustard greens. Or mix turnip greens and mustard!
1 or 2 smoked hog jowls (can use smoked turkey wing)
Big bunch of turnip greens (they cook down a lot)!
Turnips if you have them peeled and cut into chunks
1 pod of red pepper (hot)
water
1 -2 Tablespoons bacon grease if you have it
Put washed torn greens (I tear into bite size pieces) in big pot and add all other ingredients and season with salt and pepper to taste. Cook until tender, about 1 to 1 1/2
hours. Add hot pepper sauce on as eaten. (Not the red Tabasco stuff) Great with corn bread.
TEX-MEX TACO STEW
~Submitted by Lisa H., Belmont, NC
2 lbs lean ground beef, cooked and drained (chicken or no meat works too)
2 cans undrained pinto beans
1 can undrained black bean
2 cans undrained corn
1 large onion, chopped
1 package favorite taco seasoning
1 15-oz can tomato sauce
3 cans Mexican-style tomatoes, pureed in blender
1 can Ro-tel tomatoes and green chilies
2 cups water (optional)
Shredded cheese (optional)
Brown the ground beef with onions and a dash of garlic powder according to your taste. Whisk together tomato sauce and taco seasoning in your crockpot. Add ground beef and stir. Add the rest of the ingredients and stir well. Up to 2 cups water can be added depending on your thickness preference. Cook on low for 4-6 hours, allowing flavors to blend. Stir occasionally. When serving, you can top with shredded cheese. We love this with
Fritos on top or tortilla chips on the side. Also great with cornbread.
PRINCESS COOKIES
~Submitted by Marilyn, Canton, OH
1 cup (2 sticks) butter, softened
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups old-fashioned oats
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1-1/2 cups dried whole cherries
1-1/4 cups good-quality white chocolate chunks
1 cup chopped nuts (optional)
Cream butter and sugar together with an electric mixer.
Add eggs, mixing well, followed by vanilla extract.
In a separate bowl, combine oats, flour, salt and baking soda.
Add to creamed mixture in several additions.
Stir in dried cherries, white chocolate chunks and nuts.
Drop by teaspoonfuls onto ungreased baking sheets, 1 inch apart.
Bake in a 375-degree oven for 10 to 12 minutes or until golden brown.
Saut? ground beef and onion in a large skillet over medium heat until meat is browned,
stirring until meat crumbles; drain.
Return meat to skillet; stir in the tomato soup and enchilada sauce.
Spread about 1/4 cup meat mixture on each tortilla; sprinkle tortillas evenly with 1 cup
cheese. Roll up and place seam side down in a 9" x 13" baking dish.
Pour remaining meat mixture over tortillas. Cover with foil and bake for 20 minutes.
Uncover and sprinkle evenly with remaining 1 cup cheese. Bake an additional 5 minutes,
or until cheese melts.
Serve with sour cream and guacamole, if desired.
Serves: 4 (2 enchiladas per person).
MAPLE MACADAMIA NUT BARS
~Submitted by Johnny, LA
Makes 32 2-inch by 1 1/2-inch bars
Ingredients:
1/2 cup sugar
8 tablespoons unsalted butter
2 large egg yolks (cold)
1 teaspoon vanilla extract
1 1/2 cups flour
Filling:
1 1/2 cups unsalted macadamia nuts, very coarsely chopped
1 cup dark brown sugar
5 tablespoons unsalted butter
3 tablespoons heavy cream
3 tablespoons corn syrup
2 tablespoons pure maple syrup
Preparation:
Soften the butter. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the egg yolks and vanilla extract and scrape the sides of the bowl. At low speed, gradually beat in the flour just until incorporated.
Scrape the dough onto a piece of plastic wrap and use the wrap, not your fingers, to press the dough together to form a ball. Flatten the ball into a thick disc and roll it out into a 10-inch by 14-inch rectangle between 2 sheets of plastic wrap or wax paper. Slip it onto a cookie sheet and refrigerate for 15 minutes or until firm but still flexible.
Prepare a 9-inch by 13-inch baking pan by lining entirely with aluminum foil and then buttered or greased. Peel of the top piece of plastic wrap from the dough and invert the dough into the prepared baking pan. Peel off the bottom piece of plastic wrap. Don't worry if the pastry breaks. Simply press it evenly into the bottom of the pan. Press the edges of the dough up the sides of the pan, forming a 1/2-inch border.
Tear off a piece of aluminum foil a little larger than the size of the pan and lay it on top of the dough. Place enough copper pennies or dried beans on top of the foil to hold it down and keep the crust from rising. Bake for 15 minutes. Remove the foil and weights and bake for another 5 to 7 minutes or just until lightly golden.
While the crust is baking, make the filling.
Filling:
If your macadamia nuts are salted, rinse them in a strainer under hot tap water and re-crisp them in a 350 degree oven for 5 to 10 minutes. Spread the macadamia nuts over the baked crust.
In a heavy, medium-size saucepan, preferably with a nonstick lining, combine the brown sugar, butter, heavy cream, corn syrup and maple syrup. Bring the mixture to a boil over medium heat, stirring constantly. Stop stirring and allow the mixture to boil for 1 minute to dissolve the sugar. Pour the mixture evenly over the nuts. Bake for 10 minutes. The filling will be bubbling. Cool completely in the pan on a wire rack.
Remove the cookie from the pan by lifting out the aluminum foil. Invert onto a cookie sheet and peel off the foil. Re-invert onto a cutting surface and cut the cookie lengthwise into 4 strips (each about 2 inches wide) and then crosswise into 8 strips (about 1 1/2 inches wide).
3/4 cup cranberries, chopped
1/2 cup raisins, chopped
1 tablespoon grated orange zest
1 1/4 cups orange juice
1/4 cup honey
1/4 cup butter or oil
1 1/2 cups whole wheat pastry flour
1/2 cup whole wheat bread flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup toasted wheat germ
1/2 cup lightly roasted walnuts, chopped
Preheat oven to 375 degrees, F. Grease an 8-by-4-inch loaf pan. In a saucepan combine cranberries, raisins, orange zest, juice and honey. Bring to a boil, stir in butter, and remove from heat. Allow to cool while measuring and combining other ingredients.
Stir together flours, baking powder, baking soda and salt and stir in wheat germ. When liquid mixture has cooled to lukewarm, stir in dry ingredients and fold in walnuts, reserving 3 tablespoons for topping.
Spread batter in loaf pan. Sprinkle remaining nuts on top, and press down lightly with your hand or the back of a spoon.
Bake for 50 to 60 minutes or until done. Test with a clean knife or a toothpick but if
you should pierce a cranberry, the testing device will come out wet, so try in more than one spot to be sure.
Let the loaf rest in its pan on a wire rack for 10 minutes, then turn it out on the rack to cool for a least 30 minutes more before slicing.
Makes 1 loaf.
HAWAIIAN COCONUT CAKE
~Submitted by Shirley, WA State
Bake a white or yellow cake from a mix. Bake as directed but when time is up set on rack and poke holes on top 1 inch apart with a straw.
Cover cake with a can of crushed, sweetened in its own juice. Use the juice and all to cover the cake.
In a large bowl mix a large pkg of instant Vanilla Pudding, 1 1/2 c. milk
Stir with a whisk till well mixed
Fold in 2 c. Cool Whip Topping. Mix well. Ice the cake right over the pineapple.
Cover with toasted Angle Flake Coconut till all the top is covered.
Enjoy!
JESSE'S BIG CHOCOLATE CHIP COOKIES WITH PEANUT BUTTER FILLING
~Submitted by Beverley, Montreal, Canada
Don't these sound simply wonderful? Definitely will be trying these soon! :~))
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 large egg, cracked into a small cup or saucer
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1 cup chopped, toasted walnut pieces, optional
Peanut Butter Filling:
1 cup creamy peanut butter
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons chocolate sauce
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Scrape down the sides of the bowl with a rubber spatula. Add the vanilla and egg and mix on medium speed. Add the flour mixture and mix on low speed just until batter is stiff–don't overdo it! Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips and the walnuts, if desired.
Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on the baking sheet. Repeat with remaining dough, keeping the scoops about 2 inches apart. Using your fingers or the back of the spoon, press down on each ball of dough to slightly flatten. (You should get about 9 cookies on each sheet.) Bake until golden brown, about 20 minutes. (Depending on the size of your oven, you may need to do this in batches.)
Using oven mitts or pot holders, remove the cookies from the oven and transfer with a plastic turner to wire racks to cool. Repeat with the remaining sheets, if necessary.
Filling:
In the bowl of an electric mixer, combine peanut butter, powdered sugar, vanilla, and chocolate sauce and beat well.
With a thin metal pastry spatula or a butter knife, spread a layer of the peanut butter filling on the bottom of a cookie.
Press another cookie over the filling to make a sandwich.
Source: Emeril Legasse
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Heart Healthy
BEANS & GREENS UNDER CORNBREAD
~Submitted by Treva, Eastern TN
Filling:
1 TBSP oil
1 large onion, cut into thin wedges
2 (15.5 oz) cans great northern beans, drained, rinsed
1 (10 oz) pkg. frozen chopped turnip greens, kale or collards, thawed, drained
1 (14.5 oz) can diced tomatoes, undrained
1/2 cup chopped cooked country or sugar-cured ham
Topping:
1 cup Martha White® Self-Rising Corn Meal Mix
1/2 cup milk
1/4 cup oil
1 egg, beaten
Heat oven to 425 deg. Grease 13x9-inch (3-quart) glass baking dish. Heat oil in large skillet or Dutch oven over medium-high heat until hot. Add onion; cook 3 to 5 minutes or until onion is crisp-tender, stirring occasionally. Add all remaining filling ingredients; mix well. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally. Pour into greased baking dish. In medium bowl, combine all topping ingredients; stir until smooth. Spoon batter around edge of hot mixture in baking dish (or a cast iron skillet). Bake at 425 deg for 25 to 30 minutes or until topping is golden brown.
Source: Martha White.
ZUCCHINI-MOZZARELLA CASSEROLE
~Submitted by Jean, Syracuse, NY
Yield: 4 Servings
1 tbs Margarine + 1 tsp Margarine
4 cups Zucchini; thinly sliced
1/2 cup Onions; chopped
2 tbs Parsley flakes
1/8 tbs Garlic powder
1/2 tsp Dried oregano
1/4 tsp Dried basil
Salt and pepper to taste
2 Eggs; slightly beaten
6 oz Mozzarella; shredded
1 tsp Dijon mustard
Melt margarine in a large nonstick skillet over medium heat. Add zucchini and onions and cook 10 minutes, stirring frequently until vegetables are tender crisp. Remove from heat. Preheat oven to 350. Add seasonings to zucchini mixture. In a large bowl, combine eggs, cheese, and mustard. Add zucchini mixture and stir until combined. Pour into a casserole dish that has been sprayed with a nonstick cooking spray. Bake 35 minutes, or until lightly browned.
2 pounds small red potatoes
6 tablespoons white wine vinegar, divided
Cooking spray
1/2 cup finely chopped red onion
4 ounces turkey kielbasa, diced
1/2 cup fat-free, less-sodium chicken broth
3 bacon slices, cooked and crumbled
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup minced fresh parsley
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; cool slightly. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with 2 tablespoons vinegar.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion and kielbasa to pan; cook 3 minutes or until onion is tender. Add 1/4cup vinegar, broth, and bacon. Bring to a boil; cook 1 minute. Stir in caraway seeds, salt, and pepper.
Pour vinegar mixture over potato slices; toss gently. Sprinkle with parsley. Serve immediately.
Yield: 6 servings (serving size: 1 cup)
CALORIES 195 (30% from fat); FAT 6.4g (sat 2.2g,mono 2.9g,poly 1.1g); PROTEIN 8.6g; CHOLESTEROL 20mg; CALCIUM 21mg; SODIUM 559mg; FIBER 2.1g; IRON 1.2mg; CARBOHYDRATE 27g
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Diabetic Choices
FROZEN PEANUT BUTTER PIE
(with Splendid Fudge Sauce)
~Submitted by Jean, Syracuse, NY
Peanut butter and chocolate combine wonderfully in desserts. The use of *light* products reduces calories without sacrificing great taste. Also serve Splendid Fudge Sauce over Cream Puffs, frozen yogurt, brownies or angel food cake. Serve warm or chilled.
Filling:
1 pg (250 G)light cream cheese, softened
3/4 cup (175 ml) Splenda Granular
1 cup (250 ml) light peanut butter
1/2 cup (125 ml) light sour cream or plain yogurt Splendid Fudge Sauce
Chopped peanuts (optional)
1. Combine crust ingredients. Press into bottom and sides of 9 inch pie plate. Bake at 375°F for 8 minutes. Cool.
2. Beat cream cheese and Splenda Granular until smooth. Blend in peanut butter and sour cream until smooth. Spread evenly in crust. Cover and freeze.
3. To serve, let pie stand at room temperature about 15 minutes to soften slightly. Cut in wedges. Top each with warm sauce and sprinkle with peanuts.
Makes 8 servings
28 G carbohydrate 10 G protein 26.3 G fat 378 calories (without sauce)
Splendid Fudge Sauce
1/3 cup (75 ml) Splenda Granular
1/3 cup (75 ml) Fry's® unsweetened cocoa
1 1/2 tsp. (7 ml) cornstarch
1 tsp. (5 ml) instant coffee granules
1 can (160 ml) 2% evaporated milk
1/3 cup (75 ml) water
In small saucepan, combine Splenda Granular, cocoa powder, cornstarch and instant coffee.. Stir in evaporated milk and water. Cook and stir over medium heat until mixture comes to a boil. Simmer 1 minute. Remove from heat. Pour into bowl and cover with plastic wrap.
Serve warm or chilled. Store in refrigerator.
Makes about 1 cup (250 ml)
33.6 G carbohydrate1.22 G protein 27.6 G fat 415 calories (with sauce & without peanuts)
CHEESECAKE DAINTIES
~Submitted by Maggie, TX
Makes 32 2-inch squares
1 cup unbleached all-purpose flour
1/2 cup chopped walnuts
1/4 cup Brown Sugar Twin
1/3 cup firm margarine, cut into pieces
8 ounces cream cheese
1 large egg
2 tablespoons Sugar Twin
1 1/2 tablespoons fresh lemon juice
1 tablespoon skim milk
1 teaspoon vanilla extract
Preheat oven to 350°F. Prepare an 8-inch square pan with Baker's Joy brand no-stick baking spray.
Mix together flour, walnuts, Brown Sugar Twin, and margarine. Remove 1/2 cup for topping. Press remainder firmly in pan. Bake for 12 minutes.
Meanwhile, beat cream cheese, egg, Sugar Twin, lemon juice, milk, and vanilla until smooth. Spread over baked crust, spreading to cover. Sprinkle with remaining crumb mixture. Return to oven and bake 25 minutes. Cool.
To serve, cut into 2-inch squares.
Per 1 square serving: 70 calories (70% calories from fat), 1 g protein, 6 g total fat (2.1 g saturated fat), 4 g carbohydrate, 13 mg cholesterol, 48 mg sodium
Exchanges: 1 fat
Source: Sugar Twin
CHICKEN SALAD SUPREME
~Submitted by Jean, Syracuse, NY
1 sm. pkg. (3 oz.) Sugarfree orange Jell-O
3/4 c. boiling water
1/2 c. cold water
1/3 c. plain lowfat yogurt
1 c. cooked chicken (cubed)
1/2 c. chopped walnuts or raisins
2/3 c. orange sections (mandarin oranges may be used)
Dissolve gelatin in boiling water. Stir in cold water and yogurt. Chill until slightly thickened. Fold in remaining ingredients into thickened
Jell-O. Pour into 4 cup mold. Chill until firm.
4 servings
150 calories per serving.
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Easy is the word for this fancy dessert. Just three ingredients and a microwave turn an ordinary banana into a quick and yummy snack.
Total time: 3 minutes
Number of servings: 1
1 small banana (about 6 inches long)
1/2 teaspoon packed brown sugar
1/2 teaspoon unsalted butter, melted
Slice banana into 1-inch pieces and place in a microwaveproof bowl. Sprinkle with brown sugar and drizzle with butter. Cover and microwave on High until bubbly, about 1 minute.
Nutrition Per Serving: Calories 120, fat 2.5 g, saturated fat 1.5 g, cholesterol 5 mg, sodium 2 mg, carbohydrate 26 g, fiber 2 g, protein 1 g.
BAKED CUSTARD FOR TWO
~Submitted by Maggie, TX
1 egg
1 cup milk
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
In a bowl, lightly beat the egg. Stir in the milk, sugar, vanilla and salt until combined.
Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place in an 8-in. square baking dish; add 1 in. of hot water to the pan. Bake at 350° for 35 minutes or until a knife comes out clean.
Yield: 2 servings.
CHICKEN & NOODLES
~Submitted by Maggie, TX
1/2 cup cottage cheese
1/4 cup mayonnaise or salad dressing
1/4 cup chopped onion
2 tablespoons chopped green pepper
1 tablespoon chopped pimientos
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon chopped fresh chives
2 drops hot pepper sauce
1 cup cubed cooked chicken
1 cup cooked dumpling egg noodles
1/2 cup frozen peas, thawed
1/8 teaspoon ground paprika
In a bowl, combine first nine ingredients. Toss with chicken, noodles and peas. Spoon into a greased 1-qt. casserole; sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Yield: 2 servings.
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Publisher's Choice
EASY CORNED BEEF AND CABBAGE
If you're wanting to go green for an easy Saint Patrick's Day meal, then Paula Deen has your fix. This is very easy and tasty.
4 slices bacon
4 tablespoons butter
1 head green cabbage, coarsely chopped
Salt and freshly ground pepper, to taste
1 can corned beef
Cook the bacon in large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside. Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the cabbage in fat. Add about 1/3 cup water, and salt and pepper, to taste. Cover pot with a lid, and cook over medium heat for about 10-15 minutes. Meanwhile, chop the bacon into small pieces.
Remove the lid from the pot, and scatter chunks of corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness. I personally like a little bit of crunch left to the cabbage.
Tip: Cabbage is one of those vegetables that naturally contains water in its leaves. Begin by adding just a small amount of water. As cabbage cooks, if it needs more liquid, then add more water.
This has a teriyaki flavor and we love it. I made this again just yesterday and doubled up on the sauce ingredients. Kids had it with potatoes and green beans.
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/4 cup water
3 tablespoons (reduced sodium) soy sauce
Preheat oven to 325 degrees F (165 degrees C).
In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack. Tent with foil.
Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 150 degrees F (65 degrees C), depending upon your desired doneness. Remove foil during last half hour of cooking.
Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last half hour of cooking. Pour remaining glaze over roast, and serve.
Serves 8.
Source: Modified version of one from an AllRecipes cookbook.
ROASTED RED POTATOES
We had these with baked chicken so I tossed a handful of grated parmesan over them the last 5 minutes of roasting.
INGREDIENTS:
3 pounds small red new
potatoes, halved
1/4 cup olive oil
1 teaspoon Salt and freshly ground black pepper
DIRECTIONS:
1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
2. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.
Source: USA Weekend from a Sunday newspaper
PEACH COBBLER
This is an easy recipe for a southern tradition. I sometimes sprinkle a little cinnamon and sugar on the top the last few minutes of baking.
1/2 cup butter, melted
1 (29 ounce) can sliced peaches (with juice)
1 cup self-rising flour
1 cup white sugar
1 pinch salt
1 cup milk
Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
Stir together peaches and juice with melted butter. Pour into prepared pan. In a small bowl mix flour, sugar and salt. Stir in milk. Pour mixture over peaches. Do not stir!
Bake on bottom rack of preheated oven 15 minutes, or until lightly browned, then move to top rack for 20 minutes more. Serve warm with vanilla ice cream or whipped cream.
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