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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I think I am on the road to recovery from the prom weekend. Well, physically but
not my bank account...
You will have noticed various advertisers posted in this and other issues. While I'd like to keep up with expenses, no ads are as important as those of our A to Z family members.
Eric (owner of fat-free Zilch
Margarita Mixers, offering FREE shipping for a2z members) and Lucy (owner of
OhioHoney.com, my personal choice for honey) have businesses that are family owned and operated. It is a fact that a2z receives no profit from them, but it is more important to me that they survive. I support a mom & pop grocery store in the city in which I live. Yes, I can drive 10 miles and shop cheaper at the Super Wal-Mart (and do from time to time) but prefer to shop locally --- taking care of family --- as often as possible. I ask that you do the same, and help support our a2z
family (and Eric and Lucy
have great prices!). Of course, if there is something you need that an a2z advertiser offers, then please shop to help support this publication.
The newest Monthly Theme topic is Potluck Pleasers. My thanks to
Rita in Niceville, Florida for the suggestion. I have gotten a few nibbles on the line but feel certain this will be another banner theme issue. The previous theme will post this coming Sunday and what a fine issue that will be! If you'd like to share a recipe or two (or ten!) please visit the
Monthly Theme section for information. You'll also find the special email links for sending in your submissions (very important) whether it be for the
Monthly Theme or a regular issue. I need recipes for regular issues (if you haven't seen any of
yours posted lately it is because I do not have any left). Sharing is what this publication is all about, and maybe it is time for you to become a
real participant in A to Z Recipes. Accept my thanks in advance!
It's safe to say that today's issue should please everyone. There is a recipe that should appeal to you, at least one thing to make you laugh and/or think, and every reason in the world to thank the following:
Lisa H., Belmont, NC
Rusty, FL
Pam, OH
Bill Anatooskin, Burnaby, BC, Canada
Jean, Syracuse, NY
Johnny, LA
Treva, Eastern TN
Kat, Spain
Beverley, Montreal, Canada
Chris, NM
Larry Holmes, Ontario, Canada
Mary S., Nashville, TN
Robyn, Auckland, New Zealand
Brenda, AL
We'll see you here again on Sunday, with our stupendous Monthly Theme issue, 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.
I was looking for a kid-friendly craft and found a great idea at Very Best Kids (a Nestle web site). I thought I would share this with you. For me, I will add other items (I am not dying
Easter eggs and am choosing different candies). A 3-lb coffee can will work just fine, as would any similarly-sized container. Just in case you think an hour (and the supplies) too much for Easter, imagine being able to re-use it for just about every holiday, year round! (see
"Follow-up Fun"). I believe it is a great idea. I was thinking how neat, with a few modifications, a "money tree" would be for a graduation party or a bridal or baby shower. Guests could add "blooms" for a wonderful start on a future!
AN EASTER EGG TREE
An Easter Egg Tree is a wonderful way to display all of the Easter eggs you and your children decorate together. Have your kids hunt for just the right branch, "plant" it in a brightly decorated canister and hang their eggs proudly!
Ages: Adults and kids 6 and up
Duration: Over One Hour
TOOLS & TEMPLATES
Click here for egg tree strip template
Click here for egg tree base diagram
WHAT YOU NEED
1 empty 67 oz. NESQUIK canister
1 bag of Gummy SWEETARTS Bunnies
1 bag of SWEETARTS Jelly Beans
1 Mini Chewy SWEETARTS Dispenser
1 SPREE Eggs Dispenser
1 box each of NESTLE CRUNCH and BUTTERFINGER Creme Eggs
1 bag of NestEggs, available in NESTLE CRUNCH, BUTTERFINGER, Creamy Caramel, Peanut Butter, Milk Chocolate and Dark Chocolate
17 by 11 1/2 inch wide sheet each of construction paper in pastel colors
Craft glue stick
Clear contact paper
Craft glue gun or Quick Dry "Tacky" Glue
Tree branches
Styrofoam floral block
Colorful Easter grass
1 pair safety scissors
1/8-inch ribbon, spools of blue, yellow and pink
6-8 - 3 inch Styrofoam eggs
6 uncooked eggs
1 large eye embroidery needle
1 Easter Egg dye kit
HOW TO DO IT
Easter Egg Tree
Wash and dry a 67 oz. NESQUIK canister.
Print out the egg tree strip template and egg tree base diagram.
Cut the zig-zag strips for canister out of purple construction paper.
Each strip needs to be 19.5 inches long, so cut two that measure 9 3/4 inches long.
Cut a pink strip 1 inch by 19.5 inches, a yellow strip 1 3/4 inches by 19.5 inches, and a blue strip 1 3/4 inches by 19.5 inches.
With a glue stick, glue the strips around the NESQUIK canister (see diagram for placement).
Cut a piece of clear contact paper, 6 3/4 inches high by 19 .5 inches wide and wrap around the entire canister.
With a craft glue gun or Quick Dry "Tacky" Glue, glue Gummy SWEETARTS Bunnies, SWEETARTS Jelly Beans, Mini Chewy SWEETARTS, and SPREE Eggs around the canister.
Collect several branches from you backyard or neighborhood area.
Cut a piece of floral block down to a 6 1/4 inch cube, so that it fits snuggly inside the canister.
Stick the branches into the floral block, arranging them evenly inside the canister.
Hang decorated eggs on the branches (see below).
Styrofoam Eggs
Cut three strips of 1/8 inch wide ribbon, 7 1/4 inches in length. One blue, one pink and one yellow.
Wrap each ribbon vertically around the Styrofoam egg, glue to hold it in place. Evenly space out each of the three ribbons.
Cut one strip of blue or pink ribbon 8 inches in length.
Make a loop out of the ribbon and glue it to the top of the egg.
Use SWEETARTS Jelly Beans SPREE Eggs to decorate the Styrofoam egg between the spaces of ribbon.
Hanging Creme Eggs
Cut four 6 inch strips of 1/8 inch wide ribbon. Two yellow, two pink.
Wrap each ribbon vertically around the NESTLE CRUNCH Cr?me Eggs, using glue to hold it in place. Evenly space each of the four ribbons around the Creme Egg.
Cut one strip of yellow ribbon 6 inches in length.
Make a loop out of the ribbon and hot glue it to the top of the egg.
For the NESTLE BUTTERFINGER Creme Eggs, use blue and pink ribbon.
Dyed Eggs
(PARENTS ONLY) Use a large eye embroidery needle to poke a hole in the narrow end of the egg. Make a larger hole in the other end.
Blow into one end of the egg, over a small bowl, until the inside of the egg or yolk is completely removed.
To ensure it's completely clean, run water through the hollow egg to rinse out.
Use food coloring (see tips for simple recipe) or an Easter Egg dye kit to dye eggs to desired color.
Cut one 1/8 inch wide ribbon, to 9 inches in length. Use either yellow, pink or blue ribbon.
Use a large eye embroidery needle to thread the ribbon through the hollow egg. Tape it with cellophane tape at the bottom.
Tie a ribbon loop at the top of the egg for hanging.
TIPS
Food coloring dye: 1/2 to 2/3 full of water, 1 tsp of vinegar (for every 1 cup of water). Add drops of food color until you're happy with the hue.
FOLLOW-UP FUN
The Easter Egg Tree can be redecorated for every holiday. For example: hang little flags and stars on the limbs and add red white and blue stripes to the canister for the 4th of July.
All activities should be parent supervised. Parents, please make sure that the tools and items needed for a project are appropriate for your child.
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!
'Tis the season for graduations, weddings, bridal and baby showers, and family reunions. So, what better time for a
Monthly Theme topic of recipes for all those Potluck Pleasers you'll be expected to bring. Just about every good cook has their "signature dish", so I'm hoping for a few of those. We'd also like you to share any other recipes for dishes that are suitable for covered dish or potluck serving. I'd like to thank
Rita in Niceville, FL for the great theme topic suggestion! Won't you join in the fun by sharing your own recipes for Potluck Pleasers? 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 Potluck Pleasers 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
Potluck Pleasers. 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.
Please use this email link to submit a recipe for theme recipes: Potluck Pleasers
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.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Potluck Pleasers.
Please use this email link for all other items for posting: A to Z Recipes.
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)
Where you live (city and state required)
Your birthday (month and day required)
Here are our April Birthday Babies:
2nd Elyse S. in Kingman, Arizona
2nd Ann in Hamley Bridge, South Australia
4th Jean P. in Syracuse, New York
4th Joyce B. in Salem, Illinois
4th Deb O. in Kewanee, Illionois
5th Twain F. in Milton, Pennsylvania
7th Carol N. in Tupper Lake, New York
7th Connie W. in Deer Lodge, Tennessee
8th Liliane A. in Puerto Vallarta, Mexico
8th Cathy B. in Columbus, Ohio
9th Daisy in Negaunee, Michigan
12th Ellen C. in Eufaula, Alabama
12th Patrisha J. in Tallahassee, Florida
14th Cheryl C. in Queensland, Australia
15th Tracey L. in Newmarket, Ontario, Canada
15th Misty C. in Jacksonville, Florida
16th Elizabeth P. in Spring City, Tennessee
17th Andrea Y. in Long Beach, Mississippi
18th Loretta K. in St. Stephen, NB, Canada
18th Dot C. in Georgia
19th Sharon M. in Fayetteville, Tennessee
19th Lisa C. in Orem, Utah
19th Richard in Bexley, NSW, Australia
19th Paulette H. in Killdeer, North Dakota
21st William P. in Canada
22nd Robert B. in Oshawa, Ontario, Canada
23rd Jan O. in Hanover, Wisconsin
23rd Kayte S. in New Johnsonville, Tennessee
27th Alicia M. in Paris, Texas
28th Joretta P. in Enterprise, Alabama
29th Midge B. in Watertown, South Dakota
29th Justin S. in New Johnsonville, Tennessee
30th Mandy M. in Norfolk, Virginia
30th Liz C. in Billings, Montana
30th Audrey E. in Amarillo, Texas
Only birthdays shared using the appropriate link and basic information will be considered.
1.) FINE: This is the word women use to end an argument when they are right, and you need to shut up.
2.) Five Minutes: If she is getting dressed, this means half an hour. Five Minutes is only five minutes if you have just been given five more minutes to watch the game before helping around the house.
3.) Nothing: This is the calm before the storm. This means something, and you should be on your toes. Arguments that begin with nothing usually end in fine (see #1).
4.) Go Ahead: This is a dare, not permission. Don't Do It!
5.) Loud Sigh: This is not actually a word but a non-verbal statement often misunderstood by men. A loud sigh means she thinks you are an idiot and wonders why she is wasting her time standing here and arguing with you about nothing. (Refer back to #3 for the meaning of nothing.)
6.) That's Okay: This is one of the most dangerous statements a women can make to a man. ?That's okay? means she wants to think long and hard before deciding how and when you will pay for your mistake.
7.) Thanks: A woman is thanking you - do not question or faint. Just say you're welcome.
8.) Whatever: Is a women's way of saying ?%@&* YOU!?
9.) Don't worry about it, I got it: Another dangerous statement, meaning this is something that a woman has told a man to do several times, but is now doing it herself. This will later result in a man asking "what's wrong" - for the woman's response refer to #3.
Send this to the men you know to warn them about arguments they can avoid if they remember the terminology. Send this to all the women you know to give them a good laugh, cos they know it's true .
You Might Be A Teacher If...
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!
CALIFORNIA
WILD MUSHROOMS IN PUFF PASTRY
These recipes come from The Vintage
Press, a most wonderful restaurant in Visalia, California, between Bakersfield and Fresno, owned by David
Vartanian.
1/2 pound mixed mushrooms like oyster, chanterelle, shitake or morel
2 tablespoons oil
2 shallots, chopped
Salt and freshly ground pepper
1/4 cup cognac or brandy
1 cup heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon fresh chives, tarragon or basil
Juice of half a lemon
A package of frozen puff pastry containing six squares
Saute mushrooms in oil with shallots until soft. Season with salt and pepper. Add cognac or brandy and reduce slightly; add heavy cream and bring to a boil until cream thickens slightly. Stir in the butter, add herbs and lemon juice and season sauce with salt and pepper. Bake the puff-pastry rounds or squares according to package directions. Split baked pastry shells in half and divide the mushroom mixture between the bottom halves of the shells.
8 ounces bittersweet chocolate, melted
1 cup whipping cream
Preheat oven to 350 degrees.
For the Crust:
Combine the cookie crumbs, peanut butter and the butter in a mixing bowl. Press the mixture into six individual 2 inch molds* (see note). Bake crusts for 8 - 10 minutes.
Filling
In an electric mixer, whip the cream cheese and sugar until smooth. Add the 2 cups peanut butter and milk, whip for one minute. Fold in the whipped cream. Divide mixture into each of the baked molds and refrigerate for two hours or until set.
Topping
In a saucepan over medium heat, combine the melted chocolate and the cream, stirring constantly for one minute. Unmold the individual pies and place on a wire rack. Pour the chocolate topping over the pies. Refrigerate until chocolate coating is set.
Serves 6
Note from Maggie: *I use silicone muffin baking cups in my muffin
tins. They are sturdy enough to protect delicate crusts yet flexible to lift out easily. Totally re-usable and top-rack dishwasher safe.
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:
2 large egg whites at room temperature
1 pinch Kosher coarse salt
1/3 cup granulated sugar
1 1/2 cups shredded sweet coconut
1 tsp. almond extract
1/4 tsp. freshly ground, nutmeg
3 Tbsp. all-purpose flour
9 each red maraschino cherries, halved
1/4 cup sliced almonds
Preheat oven to 350 F.
Prepare 2 baking sheets by lining with parchment paper.
In a stand up mixer bowl, beat egg whites and salt until soft peaks form.
Add sugar slowly and continue to beat until stiff peaks form.
Beat in almond extract until incorporated.
Using a rubber spatula or a wooden spoon, stir in half of the coconut into the beaten egg whites.
Sprinkle in nutmeg and flour, stir, then fold in the remaining coconut.
Using a melon baller or other small scoop, form 9 snowballs on each baking sheet spacing about 2" apart.
Bake in preheated 350 F oven for 12 to 15 minutes until lightly golden.
Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds.
Transfer to a wire rack to cool.
Store in a container with lid.
HEARTY BACON CASSEROLE
~Submitted by Jean, Syracuse, NY
1 cup sour cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon paprika
2 cups elbow macaroni, cooked and drained
12 ounces bacon, cooked crisp and quartered (cooked and drained)
2 cups soft bread crumbs
1/4 cup melted butter
Combine sour cream, cheese, salt and paprika in saucepan. Stir in hot macaroni; cover and cook over low heat 5 minutes or until heated through.
Stir in bacon and pour into a 10 x 6-inch baking dish.
Combine bread crumbs and butter and sprinkle over top. Broil 3 to 5 minutes until crumbs are browned.
Makes 6 servings.
Source: Grande Living - recipe by Janie Wagner
CREOLE CHICKEN
(crockpot)
~Submitted by Johnny, LA
1 pound boneless chicken thighs, skin removed, cut into 1-inch pieces
1 can (14.5 ounces) tomatoes with juice
1 1/2 cups chicken broth
8 ounces fully cooked smoked sausage, sliced
1/2 to 1 cup diced cooked ham
1 cup chopped onion
1 can (6 ounces) tomato paste
1/4 cup water
1 1/2 teaspoons Creole seasoning
a few dashes of Tabasco sauce or other hot pepper sauce
2 cups instant rice, uncooked
1 cup chopped green bell pepper
In crock pot, combine chicken, tomatoes, broth, sausage, ham, onion, tomato paste, water, seasoning, and Tabasco. Cover and cook on LOW for 5 to 6 hours. Add rice and green pepper to crock pot and cook for 10 minutes longer, or until rice is tender and most of the liquid is absorbed.
Serves 6
EASY PEANUT BUTTER NESTLE TREASURES ICE CREAM
~Submitted by Treva, Eastern TN
Estimated Times
Preparation Time 10 mins.
Freezing Time 360 mins. (6 hours)
1 can (14 oz.) CARNATION Sweetened Condensed Milk
1/3 cup creamy peanut butter
2 tablespoons water
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 pint whipping cream, whipped (about 5 cups)
1 package (12 oz.) Peanut Butter NESTLE SIGNATURE TREASURES, chopped
1/2 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Mini-Morsels
LINE 9 x 5-inch loaf pan with heavy-duty foil.
COMBINE sweetened condensed milk, peanut butter, water, vanilla extract and salt in large bowl. Fold in whipped cream, chopped Nestle Treasures and morsels until combined. Pour into prepared pan. Cover; freeze for 6 hours or until firm.
REMOVE from pan; remove foil. Scoop or slice into 8 slices.
Ingredients
145g (1 cup) macaroni pasta
1 tablespoon butter
1 brown onion, finely chopped
2 tablespoons plain flour
2 cups skim milk
1 tablespoon wholegrain mustard
1/2 cup grated light tasty cheese
185g can tuna in brine or water drained
2 tablespoons flat-leaf parsley leaves, chopped
1/2 cup wholegrain breadcrumbs
steamed vegetables, to serve
Method
1. Preheat oven to 180C. Grease a 6-cup capacity ovenproof dish. Cook pasta following packet directions. Drain.
2. Meanwhile, melt butter in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 1 to 2 minutes. Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add milk, stirring until smooth. Return to heat. Cook, stirring, for 5 minutes or until mixture comes to the boil.
3. Remove from heat and stir in mustard, cheese, tuna, parsley and pasta. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with breadcrumbs. Bake for 20 to 25 minutes or until top is golden. Serve with steamed vegetables.
This was included in the Traveling Box (which you can learn more about in the QT
forum) that I received from Skirnir in Wisconsin. It was part of her late grandmother's recipe files so holds special meaning. Made them yesterday, with a couple of variations, and they are absolutely one of the best brownies I've ever tasted; if we were rating recipes, these would get a resounding 5 *****.
(from Great American Recipes.. Card #81)
Recipe calls for 17 1/2" x 11" baking pan.. I used 9" x 13" and they were perfect (wouldn't want them any thinner). I did them in the oven, however, these can be microwaved from start to finish as well so I'll include the instructions in case that's the way you want to go.
2 cups all-purpose flour
2 cups sugar (I used 3/4 cup sugar + 1/3 cup Splenda to reduce carbs)
1/2 cup butter or margarine
1/2 cup shortening (I used lite yellow Crisco)
1 cup strong brewed coffee OR water (I used coffee)
1/4 cup dark cocoa powder (I used 1/2 cup because 1/4 just didn't seem like enough chocolate.. lol)
1/2 cup buttermilk (I used 1/2 cup 1% milk + a tblsp of vinegar to curdle it)
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1 cup nut pieces* (recipe doesn't call for nuts but brownies have to have nuts for me.. used walnuts)
Frosting: (Didn't use frosting and you'll see why)
1/2 cup butter or margarine
2 tblsp. dark cocoa powder
1/4 cup milk
3 1/2 cups powdered sugar
1 tsp. vanilla
In a large mixing bowl, combine flour and sugar; set aside. In a heavy saucepan, combine butter, shortening, coffee (water) and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using wooden spoon or high-speed on electric mixer. Mix in nuts, if using them. **Spread into greased baking pan and bake at 375 F for 25-30 mins.. or until brownies test done in the centre.
** This is the 2nd variation I made: I spread just 2/3 of the batter into the pan.. then on one half, I laid 3 rows of 4 small (mini) York Peppermint Patties, and on the other half, I laid about 18-20 caramel-filled chocolates (could use Caramilk chocolate bars too). Pressed them all down into the batter a bit and then put dollops of the remaining Brownie batter over all and carefully spread it as best I could without messing up the treats underneath. This is why I didn't bother with frosting. I've sampled both ends and each is melt-in-your-mouth delicious!! :~))
For the Frosting: In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring. Mix in the powdered sugar and vanilla until smooth. Pour warm frosting over Brownies while they're still warm. Cool before cutting.
Microwave Method:
The ingredients are exactly same as above.. only the cooking method changes as follows:
Combine flour and sugar in a large bowl and set aside. In a microsafe dish, combine butter, shortening, coffee (water) and cocoa. Microwave at HIGH power for 2 minutes or until just boiling. Pour boiling mixture over flour & sugar. Stir to blend. Add buttermilk, eggs, baking soda and vanilla. Mix well and add nuts, if using. Pour batter into a microsafe 9 x 11" baking dish. Microwave at MEDIUM-HIGH power for 18 minutes, turning the dish every 4-5 minutes until Brownies test done. They may still appear soft on the surface.
For the Frosting: Combine butter, cocoa and milk in microsafe dish. Microwave at HIGH power for 2 minutes, stirring only once. Add powdered sugar and vanilla and finish off as per the instructions above.
LEMON CHEESECAKE BARS
~Submitted by Chris, NM
These are so good!!!! Homemade lemon bars from a mix? Incredibly good!
Prep Time:20 min
Start to Finish:4 hr 45 min
Makes:48 bars
1 box Betty Crocker® SuperMoist® lemon or yellow cake mix
1/3 cup butter or margarine, softened
3 eggs
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
2. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
3. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator. High Altitude (3500-6500 ft): No change.
Success
How many lemons do you need for this recipe? One will be fine--it will yield 1 1/2 to 3 teaspoons grated peel and 2 to 3 tablespoons lemon juice.
Success
Bake bars in the exact pan size called for in a recipe to ensure moist (not overbaked) bars.
Special Touch
Garnish each bar with a curl of lemon peel for an extra-special touch.
2 tablespoons butter
2 large whole chicken breasts, deboned, skinned and cleaned
1 zucchini, cut in two, lengthwise and sliced
1/2 English cucumber, cut in two lengthwise and sliced
1/2 cup sweet pimento, sliced
1/2 teaspoon tarragon
1 1/2 cups heated chicken stock
1 tablespoon cornstarch
2 tablespoons cold water
salt and pepper
dash celery seed
few drops Tabasco sauce
steamed rice
Heat butter in skillet. When hot, add chicken and cover; cook 4 minutes over medium low heat
Turn chicken and coo another 4 minutes.
Season chicken breasts well; continue cooking, covered, 10 to 12 minutes. Three minutes before end of
cooking, add vegetables and spices to pan.
When cooked, transfer chicken and vegetables to serving platter. Add chicken stock to pan and bring to boil.
Meanwhile, mix cornstarch with water. Stir into sauce. Cook several minutes over low heat to thicken. Add few drops Tabasco and season well. Pour sauce over chicken and serve with rice.
Makes four servings.
Per serving: 360 calories; 5 g carbohydrates; 58 protein; 12 g fat; 0.4 g fibre
ARRANGE half of the grahams in bottom of 13x9-inch pan, cutting grahams to fit if necessary.
BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1 cup of the milk, beating until well blended. Add remaining 2 & 1/2 cups milk, the dry pudding mixes, coffee granules and cinnamon. Beat 1 to 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups of the whipped topping.
SPREAD half of the pudding mixture over grahams in pan; arrange remaining grahams over pudding. Cover with remaining pudding mixture; top with remaining whipped topping. Sprinkle with grated chocolate. Freeze several hours or overnight. Cut into 32 bars to serve. Store leftover bars in freezer.
KRAFT KITCHENS TIPS
How To Thaw COOL WHIP:
Place unopened 8-oz. tub of whipped topping in the refrigerator for 4 hours. Do not thaw in the microwave.
Nutrition (per serving): Calories 150, Total fat 8 g, Saturated fat 5 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 19 g,Dietary fiber 1g, Sugars 12 g, Protein 3 g, Vitamin A 4%
DV, Vitamin C 0% DV, Calcium 4% DV, Iron 4% DV
1 8 1/4-ounce can pineapple -- well-drained
1/2 cup shredded carrot
1/2 pound Ricotta cheese
1/2 cup plain yogurt
1 teaspoon lemon juice
2 4 1/2-ounce cans small shrimp -- drained
2 hard cooked eggs -- chopped
1/2 cup roasted and chopped Oregon hazelnuts Appetizer Cream Puffs -- (see recipe)
Combine first five ingredients. Fold in shrimp, eggs and nuts. Cover and chill. Just before serving, spoon a rounded tablespoon of filling into each cream puff.
Appetizer Cream Puffs
1/2 cup butter or margarine
1 cup water, boiling
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
In a saucepan, melt 1/2 cup butter or margarine in 1 cup boiling water. Add 1 cup all-purpose flour and 1/4 teaspoon salt all at once; stir vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat; cool slightly. Add 4 eggs, one at a time, beating until smooth after each. Drop level tablespoons of dough 3 inches apart on greased baking sheet. Bake at 400? for 25 minutes. Cool on rack. Cut off the top third of each puff. Remove any soft dough from inside.
Yield: 35 to 40 puffs.
STRAWBERRIES WITH YOGHURT, MERINGUE AND VINCOTTO
~Submitted by Robyn, Auckland, New Zealand
Serves 4
2 egg whites
120g caster sugar
20 strawberries or more depending on size
4 tablespoons sheep’s milk yoghurt (available at organic food stores, or substitute with Greek)
8 teaspoons vincotto (available from delis and gourmet food stores)
Preheat oven to 150C, and line a tray with baking paper.
Beat the egg whites until stiff. Then, while continuing to beat, gradually pour in the sugar a little at a time.
Drop in small spoonfuls on to the tray allowing room to spread.
Bake for 45 minutes and allow to let cool completely before using.
To serve, crush some meringues then alternate with strawberries and yoghurt and a drizzle of
vincotto.
Note from publisher: According to Amazon.com,
vincotto is a velvety liquid made by cooking and reducing the grape must from two distinct grape varietals, malvasia and negroamaro, for a period of fifteen hours. It is then aged for four years in oak barrels, allowing the taste and consistency to develop. While there are some overtones of a fine Balsamic, this elixir must never be confused with Balsamic vinegar.
Vincotto has nuances of prunes, spices and heady grape components and is not as woody as Balsamic. Use
vincotto
as a condiment, drizzling sparsely over game, roasted meats, salads, aged cheeses and certain desserts.
STRAWBERRY COFFEE CAKE
~Submitted by Lisa H., Belmont, NC
1 8-ounce package cream cheese, softened
1/2 cup (1 stick) butter, softened
3/4 cup sugar
1/4 cup milk
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2-1/4 cups strawberry preserves (or one 18-ounce jar) *(If using fresh strawberries it will take 1 1/2 cups sliced)*
1 tablespoon fresh lemon juice
1/2 cup chopped pecans
1/4 cup firmly packed light brown sugar
Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.
With an electric mixer, cream together the cream cheese and butter. Gradually add the sugar, and beat until light and fluffy. Add the milk, eggs and vanilla, mixing well.
In a separate bowl, stir together the flour, baking powder, baking soda and salt. Add dry ingredients, a little at a time, to creamed mixture, beating until blended. Batter will be stiff.
Spread half of batter evenly in prepared baking dish. Combine preserves and lemon juice and spread evenly over batter in pan. Dot remaining batter evenly over preserves. Combine the chopped pecans and brown sugar, and sprinkle over top.
Bake in preheated oven for 40 minutes, or until cake tester comes out clean when inserted in center of cake.
Makes 15 servings.
CALICO COLESLAW
~Submitted by Brenda, AL
Hi Maggie and 'Z' friends, Brenda from Alabama here. I got his recipe from a cookbook from my son's church.
4 cups shredded cabbage
1/2 cup green pepper, chopped
2 Tablespoons chopped pitted black olives
1/2 cup diced pimento
1/2 cup chopped onion
Shredded sharp cheese (No amount listed)
Mix all ingredients well.
Dressing
1 cup mayonnaise
1/2 teaspoon celery seed
2 teaspoons prepared mustard
2 Tablespoons sugar
2 Tablespoons apple cider vinegar
Blend well. Mix the two together and chill before serving.
CRISPY CHICKEN STIR-FRY
~Submitted by Treva, Eastern TN
1 cup Bisquick baking mix
1/2 tsp. pepper
2 cup uncooked chicken breast (diced)
2 eggs (slightly beaten)
1/4 cup vegetable oil
1 green pepper (cut into strips)
3 med. carrots (cut diagonally into 1/2 inch pieces)
1 small onion (cut into thin slices and separated into rings)
1 can pineapple chunks (drained)
Mix Bisquick and pepper in large plastic bag.
Stir chicken into eggs; remove chicken with slotted spoon and place in bag with baking mix. Shake bag until chicken is coated; remove chicken from bag.
Heat 1 Tbsp. oil in 10 inch skillet over medium high heat until hot. Stir-fry carrots 2 minutes; ad green pepper. Stir-fry 2 minutes.
Remove from skillet; keep warm. Add remaining oil to skillet; heat until hot. Stir fry chicken until golden brown; add carrots, green
pepper and onion. Stir fry until warm, about 2 minutes; stir in pineapple.
Can also be served over rice.
Makes 6-8 servings.
BAKED TACO CASSEROLE
~Submitted by Jean, Syracuse, NY
1 pound ground beef
1 envelope (1 1/4 ounces) taco seasoning mix
1 cup Bisquick Original baking mix
1/3 cup cold water
3/4 cup shredded Cheddar or Monterey Jack cheese (3 ounces)
Sour cream
Shredded lettuce
Chopped tomatoes
Jalapeno slices
1. Heat oven to 450 degrees. Grease square pan, 8 x 8 x 2 inches. Cook beef and taco seasoning mix as directed on envelope of seasoning mix.
2. Mix baking mix and cold water until soft dough forms; spread in pan. Spread beef mixture over dough.
3. Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve topped with with remaining ingredients.
Put in plastic bag for 4 hours, shaking occasionally.
AMBROSIA
~Submitted by Brenda, AL
Hi Maggie and 'Z' friends, Brenda from Alabama here. This is a good fruit salad.
1 large can pineapple
6 oranges, peeled and cut into chunks
1/4 cup coconut
2 apples, chopped
Sugar
Make alternate layers of pineapple, oranges, coconut, sprinkling of sugar and apples in a bowl. Refrigerate to chill. Serve chilled.
NEW YORK STEAKS IN GREEN PEPPERCORN SAUCE
~Submitted by Larry Holmes, Ontario, Canada
1 1/2 tablespoons oil
4 New York steaks, 1 inch thick
1 tablespoon green peppercorns
2 tablespoons heavy cream
1 tablespoon butter
3/4 pound mushrooms, cleaned and cut in three
2 shallots, chopped
1 tablespoons chopped parsley
1/4 cup brandy
1 cup heavy cream
salt and pepper
Preheat oven to 150 degrees, F.
Heat half of oil in large frying pan; when hot, add steak, in two batches, cooking 3 to 4 minutes. Turn meat over, season well and continue cooking 3 to 4 minutes. Remove meat from pan and
keep steaks warm in heated oven.
Place peppercorns in small bowl and add 2 tablespoons cream. Mash together and set aside. Add butter to pan and heat. Cook mushrooms, shallots and parsley 2 minutes. Season. Add brandy and cook 3 minutes on high. Mix in rest of cream and peppercorn mixture. Cook 4 to 5 minutes over high heat. Serve with sauce.
Makes 4 servings.
BREADED TENDERLOINS
~Submitted by Treva, Eastern TN
These are so nice to have in the freezer for the days when you really don't feel like cooking or time is short.
4 pork cube steaks
1 cup flour
1 & 1/2 cup finely crushed saltines
3 large eggs
a couple dashes milk
garlic powder
paprika
dash of cayenne pepper
salt & pepper to taste
In pie pan add flour n season with all the seasonings; set aside.
In another pie pan beat eggs adding milk and mixing well, set aside.
In another pie pan place cracker crumbs; add all the seasonings and mix well.
Dip each cube steak in flour, then egg, then crackers. Place on a paper plate and or in
Ziploc bag for freezer.
To cook: If frozen thaw in the microwave to insure that they are done through and through.
Deep fry over medium heat in a olive oil.
MINIATURE HAM-WICHES
~Submitted by Mary S., Nashville, TN
32 slices party rye bread
Dijon-style mustard -- as needed
Horseradish sauce -- as needed
3 ounces thinly sliced fully-cooked ham
2 1-ounce slices Swiss cheese
2 1-ounce slices American cheese
4 pimiento-stuffed olives
4 cherry tomatoes
Spread mustard on one side of half the bread (16 slices). Spread horseradish on one side of the remaining slices.
EASY CHEESE DANISH
~Submitted by Beverley, Montreal, Canada
Not sure where I found this, but they're as close-as-you're-gonna-get delicious to the real bakery thing; and Cheese Danish are my absolute favourite Danish pastry.
2 8-oz. tubes Pillsbury Crescent Rolls
2 8-oz. (250 gr) lite cream cheese, softened
1/2 -2/3 cup sugar (I used 3 tblsp. of Splenda for baking as I don't like things too sweet)
1 tsp. vanilla
1 egg
Beat cream cheese, sugar, vanilla and egg until smooth. Separate one tube of Crescent Rolls and press together into a single layer in a lightly greased 9 x 13" pan, closing seams well. Carefully spread the filling over the bottom layer to within 1/4" of edges. Separate 2nd roll of Crescent Rolls and press together into a single layer; carefully place it on top of first layer and filling. Pinch edges together all around; brush milk over all and sprinkle with a little sugar. Bake at 350 F for 30 minutes.
(NOTE: I tried making these like Linda's "Chicken Tits" (see the recipe in this issue of A to Z
Recipes) and gave up.. did 4 of those and the remainder in one large bar like the instructions say. Also, I added dollops of Pure Cherry jam inside the "tits"; and for the large bar, I laid out a handful of whole walnut pieces before covering it. Both turned out incredibly good!!)
VEGGIE MELTS
~Submitted by Treva, Eastern TN
1 loaf of refrigerated French bread dough
3 plum tomatoes, thinly sliced
1 small zucchini, thinly sliced
1 8-ounce block mozzarella cheese, thinly sliced
1 tablespoon fresh basil leaves, snipped
1/2 cup mayonnaise
1 garlic clove, minced
Cook the bread loaf according to package instructions. (or you can substitute for a French baguette loaf).
Once cooled completely, slice into 1/4-inch thick slices and place on a baking sheet. Preheat oven to 425 degrees. Combine mayonnaise, basil and garlic.
Spread 1 tablespoon mayonnaise mixture over each bread slice. Top each bread slice with zucchini, tomato and cheese slices. Bake 10-12 minutes or until cheese is melted and golden.
Serve warm.
Yield: Approx 24 servings/Appetizers
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Heart Healthy
14-KARAT CAKE
~Submitted by Jean, Syracuse, NY
When I served this carrot cake to my family last Easter, everyone loved it...and they couldn't tell I had lightened it up
INGREDIENTS
1-1/3 cups sugar
2 eggs
2 egg whites
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3 cups shredded carrots
1/2 cup golden raisins
6 ounces reduced-fat cream cheese
1 tablespoon butter or stick margarine, softened
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
1/4 cup chopped walnuts
3 tablespoons flaked coconut, toasted
DIRECTIONS
In a mixing bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate. Yield: 18 servings.
PREP 15 min.
COOK 30 min.
TOTAL 45 min.
SERVINGS 18
NUTRITIONAL INFO
Nutritional Analysis: One piece equals 286 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 304 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.
CHILI
~Submitted by Brenda, AL
I know it is too hot to think about soup but was going through my cabinet and found this recipe. It is the best and easiest Chili I ever made. And it is low fat.
1 package chili seasoning mix
2 cans chili beans (I use the cheap ones)
1 can Ro-Tel chili fixings
1 can tomato paste
1 large can tomatoes
1 to 2 pounds ground turkey
Brown turkey in small amount of oil in Teflon skillet. Put in large pot and add remaining ingredients. Cook about 10 minutes or until bubbly hot.
Great with crackers or as we like in the south corn bread.
ROASTED TARRAGON CHICKEN
~Submitted by Treva, Eastern TN
3 tablespoons olive oil
2 & 1/2 teaspoons dried tarragon, crushed
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 cloves garlic, minced
1 pound cherry tomatoes
8 small shallots
2 & 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
In a medium bowl stir together oil, tarragon, pepper, salt, and garlic. Add tomatoes and shallots; toss gently to coat. Using a slotted spoon, remove tomatoes and shallots from bowl, reserving the oil mixture. If desired, remove skin from chicken. Arrange chicken in a single layer in a shallow roasting pan. Brush with the reserved oil mixture.
Roast chicken in a 375 degree F oven for 20 minutes. Add the shallots; roast for 15 minutes. Add the tomatoes; roast for 10 to 12 minutes more or until chicken is no longer pink (170 degree F for breasts; 180 degree F for thighs and drumsticks) and vegetables are tender.
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Diabetic Choices
CARROT & ZUCCHINI JULIENNE
~Submitted by Jean, Syracuse, NY
1/2 lb Carrots
1/2 lb Zucchini
1 tbs Butter
2 tbs Fresh Lemon Juice
Salt and pepper to taste
1 tbs Poppy seeds
Cut carrots and zucchini into 1/8" thick julienne strips. Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes. Remove to a bowl and keep warm. Steam zucchini, covered, until crisp-tender 1 minute and add carrots. Heat butter, lemon juice, salt and pepper; stir into vegetables. Sprinkle with poppy seeds and serve.
Cinnamon in the dressing on this refreshing fruit salad brings a holiday touch to breakfast or brunch.
INGREDIENTS
1 medium navel orange, peeled, sectioned and halved
1 kiwifruit, peeled, sliced and quartered
1 medium ripe banana, sliced
1 medium apple, sliced
6 seedless grapes, halved
2 tablespoon sunflower kernels
1/4 cup nonfat orange or vanilla yogurt
Artificial sweetener equivalent to 4 teaspoons sugar
1/8 teaspoon ground cinnamon
DIRECTIONS
In a large bowl, combine fruit and sunflower kernels. In a small bowl, combine yogurt, sweetener and cinnamon; mix well. Pour over fruit and toss to coat. Serve immediately.
Yield: 8 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1/2 cup) equals 63 calories, 1 g fat (0 saturated fat), 0.55 mg cholesterol, 6 mg sodium, 13 g carbohydrate, 0 fiber, 1 g protein.
Diabetic Exchanges: 1 fruit.
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1 tablespoon butter
1/2 small onion, peeled and chopped
1 small leek, white section sliced
6 mushrooms, cleaned and cut in half
2 hard-cooked eggs, diced large
2 tablespoons 35% cream
dash paprika
croutons
salt and pepper
Heat butter in frying pan. When hot, add onion and paprika. Season, cover and cook 3 minutes over medium heat. Add leek and mushrooms; season well. Continue cooking, covered, 4 to 5 minutes.
Transfer mixture to baking dish and add hard-cooked eggs. Pour in cream and sprinkle with several croutons. Season with pepper and salt and broil 5 minutes in oven.
Serves two.
ONE-POT BEAN AND CORN DINNER
~Submitted by Jean, Syracuse, NY
1/2 cup water
1/4 cup white rice
1/8 teaspoon salt
2/3 cup frozen corn
1 (15 ounce) can canned black beans, rinsed and drained
2 tablespoons hot salsa
2 tablespoons grated sharp cheddar cheese
In a medium saucepan, bring 1/2 cup water to a boil. Add the rice and salt. When the water returns to a boil, turn the heat to low and cover the pan. Simmer until the rice swells but is not completely cooked, about 10 minutes.
Stir in the corn. Cook about 3 minutes, stirring from time to time to keep the mixture from sticking to the pan.
Add the beans and cook another 3 minutes.
Serve with salsa and cheddar cheese on top.
"Wrap the leftovers in a tortilla as a burrito for a second meal. Or stir in some scrambled eggs and have a southwestern-style breakfast."
Makes 1 serving
SPICY SCAMPI
~Submitted by Maggie, TX
This is equally good for chicken. Simply cook chicken tenderloins until done, then continue with adding garlic, pepper flakes, etc.
Ingredients:
3 Tbs Olive oil
2 Tbs Lemon juice
12 Jumbo shrimp-peeled and deveined
2 Tbs White wine
1 tsp Salt
2 Tbs Minced garlic
3 Tbs Unsalted butter
1 Tbs Red pepper flakes-more to taste
2 Tbs Chopped parsley
Preparation:
Heat the oil in a medium skillet over medium heat and add the shrimps. Cook about 4 minutes. Add the garlic, pepper flakes, lemon juice, wine and salt. Cover and cook 3 minutes. Uncover and beat in the butter. Remove from heat and mix in the parsley.
Serves: 2
CHICKEN AND BOK CHOY STIR-FRY
~Submitted by Jean, Syracuse, NY
1 (6 ounce) boneless skinless chicken breast, sliced into 1-inch chunks
1 clove garlic, chopped fine
1/4 teaspoon ground ginger
2 tablespoons water
1 tablespoon soy sauce
2 teaspoons vegetable oil
1 1/2 cups chopped bok choy
Place the chicken in a small bowl. With your hand or a spatula, mix in the garlic and ginger.
In a measuring cup, combine the water and soy sauce.
Heat the oil in a medium skillet over medium-high heat. Add the chicken and stir-fry until it loses the raw look, about 2 minutes.
Add the soy sauce mixture and continue to stir-fry for a couple of minutes until the chicken is cooked through.
Add the bok choy and cook a minute or two until just tender.
Makes 1 serving
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Publisher's Choice
BAKED POLISH OMELETS
(Drachena)
This is called an omelet but resembles an egg casserole I make frequently. I don't keep rye flour on hand so used cracked-wheat flour. Worked for me!
1 bunch scallions, sliced
1 clove minced garlic
1 tablespoon olive oil
3 tablespoons rye flour
1 1/2 ounces milk
2/3 cup sour cream
4 eggs beaten
1 tablespoon chopped cilantro
1 tablespoon chopped flat leaf parsley
2 tablespoons melted butter
Salt and pepper, to taste
1 cup cooked chopped spinach
2 red peppers, small dice
6 ounces crumbled feta cheese
Preheat oven to 350 degrees. Saute scallions and garlic in oil and place on the bottom of an oiled 8-inch casserole. Mix flour, milk, sour cream and eggs and herbs, butter and seasoning. Place vegetables in casserole. Pour egg mixture on top and cover with crumbled feta. Bake 40 to 45 minutes
PARMIGIANO AND HERB CHICKEN BREAST TENDERS
(Tenders also used in Chicken Parmigiano, recipe below)
This recipe is from Rachael Ray and so versatile: serve these tenders hot or cold. Cold, pair them with pasta salad. Hot, they're good as is with a simple mixed green salad. Or, top the tenders with tomato sauce and cheese and serve with a side of spaghetti for an extra tender quick Chicken Parm.
Olive oil, for frying
1 1/2 pounds chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
Breading:
2 cups Italian style bread crumbs
1 cup shredded Parmesan
6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes
Simple Tomato Sauce for Chicken Parmigiano, recipe follows
Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
To Make Chicken Parmigiano:
Simple Tomato Sauce for Chicken Parmigiano:
2 tablespoons extra virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 (14 ounce) can chunky style crushed tomatoes
1 (28 ounce) can crushed tomatoes
1 cup chicken broth or stock
A handful fresh basil leaves, torn into small pieces
Coarse salt
1 1/2 cups shredded provolone
1/2 cup grated Parmigiano-Reggiano
1 pound spaghetti, cooked to al dente
Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
This extremely easy recipe comes from Paula Deen, the queen of easy yet delicious southern cooking. I've changed up the herbs to suit my main dish, and this recipe stands up to the task. Once I used an herb-flavored cream cheese and it was even simpler!
In a small mixing bowl, combine cream cheese, parsley, chives, and garlic powder. Set aside. On a floured surface, unroll the crescent rolls into rectangles and combine to make 1 long rectangle. Spread cream cheese mixture on and roll up like a pinwheel, starting at the long side. Seal edges. Spray a cookie sheet with cooking spray. Place roll on the cookie sheet, brush with egg, and sprinkle with poppy seeds. Score at 1/2-inch intervals along the roll (not all the way through). Pull apart slightly so that your scoring will not completely seal back up during baking. Bake until golden brown.
GUACAMOLE HAMBURGERS WITH MONTEREY JACK AND CHILES
It is already barbecue weather in Texas (usually is!). This Gourmet Magazine recipe is perfect for us avocado and chile-loving fools. Serve these on toasted garlic bread for a real treat.
For the guacamole:
1 avocado (preferably Haas)
2 1/2 teaspoons fresh lemon juice
1/3 cup finely diced seeded tomato
3 tablespoons minced scallion
1/4 teaspoon ground cumin
2 tablespoons chopped fresh cilantro, or to taste
4 sesame hamburger buns or English muffins, split and toasted
Handling the chuck as little as possible, divide it into fourths, shape each fourth into a ball, and with your thumb make a depression in the center or each ball. Fill each depression with a piece of the cheese and 1 teaspoon of the chiles and form the meat around the cheese mixture into a 1-inch patty. Season the hamburgers with salt and black pepper and grill them on oiled hot grill pan for 5 minutes on each side for medium-rare meat.
Make the guacamole while the hamburgers are grilling: Halve, pit, and peel the avocado, in a bowl mash the flesh coarse with a fork, and stir in the lemon juice, tomato, scallion, cumin, cilantro, and salt and pepper, to taste.
Transfer the hamburgers to the buns and top them with the guacamole.
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