Good evening and welcome to your Wednesday edition of A to Z Recipes
Newsletter. We're having more internet connection problems in my neck of the woods so I am hoping to get this posted as soon as possible. We've been down since before Tuesday morning. Living in a small town has its advantages but a choice in cable companies isn't one of them. We pretty much have to settle for what is available and ours is
it.
We're expecting a couple of summery days here (for those not from Texas, that loosely translates to hot weather and a lot of mosquitoes). That is not intended as a complaint, mind you. We'll suffer through the 90+ temperatures
to forego storms or wildfires being experienced by some of our neighbors. You see, its one's perspective that makes the difference. The kids and me know how lucky we are.
Speaking of luck, if a few more of you join in the sharing here, we'll have enough recipes for a few more issues. Yes, aside from some of our regulars, the recipes have been sparse in coming. If you've never sent in a recipe for sharing, or if it has been a while, now is an excellent time to send one or two my way. Visit the
Monthly Theme - Recipe Submissions section for the email link to use. If I have time over the next few days, I might send out some "feelers" to a few readers who haven't blessed the recipe inbox in a while. Even more than luck, it takes a team effort to pull off good newsletters twice a week.
Today's issue is excellent, if I say so myself. Here are the team players who helped bring this your way:
Jo, TX (my oldest daughter!)
Marilyn, OH
Mary S., Nashville, TN
Lisa H., Belmont, NC
Patricia, Charlevoix, MI
Tena, MO
Chris M., NM
Robyn, Auckland, New Zealand
Treva, Knoxville, TN
Brenda, AL
Jean, Syracuse, NY
Johnny, LA
Beverley, Montreal, Canada
Barbara, Chula Vista, CA
Jean M., OH
Aafrin, Pune, India
Luanne, FL
Joan, Savona, B.C.
We'll see you here again on Sunday with a special Father's Day 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.
The only thing necessary for the triumph of evil is for good men to do nothing.
~Edmund Burke
Ramblings
BIRD FEEDER
I bought a bird feeder. I hung it on my back porch and filled it with seed. Within a week we had hundreds of birds taking advantage of the continuous flow of free and easily accessible food.
But then the birds started building nests in the boards of the patio, above the table, and next to the barbecue.
Then came the poop. It was everywhere: on the patio tile, the chairs, the table...everywhere.
Then some of the birds turned mean. They would dive bomb me and try to peck me even though I had fed them out of my own pocket. And others birds were boisterous and loud: They sat on the feeder and squawked and screamed at all hours of the day and night and demanded that I fill it when it got low on food. After a while, I couldn't even sit on my own back porch anymore.
I took down the bird feeder and in three days the birds were gone. I cleaned up their mess and took down the many nests they had built all over the patio. Soon, the back yard was like it used to be...quiet, serene and no one demanding their rights to a free meal.
Now lets see...our government gives out free food, subsidized housing, free medical care, free education and allows anyone born here to be a automatic citizen.
Then the illegals came by the tens of thousands. Suddenly our taxes went up to pay for free services. Small apartments are housing 5 families. You have to wait 6 hours to be seen by an emergency room doctor. Your child's 2nd grade class is behind other schools because over half the class doesn't speak English. Corn Flakes now come in a bilingual box. I have to press "one" to hear my bank talk to me in English, and people waving flags other than "Old Glory" are squawking and screaming in the streets, demanding more rights and free liberties.
Maybe it's time for the government to take down the bird feeder.
~Unknown author (though I wish it was me)
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!
As mothers and grandmothers, we want to keep our children safe. Be careful about using hand sanitizer solutions on small children. Here is a link to the full story as well as the investigation and conclusion on Snopes: http://www.snopes.com/medical/toxins/sanitizer.asp
Need to Freshen Pillows and Bedding?
Shared by Marilyn, OH
Try this quick hint:
Put them into the dryer on AIR ONLY or FLUFF.
Then add an extra special relaxing fragrance:
Put a couple of drops of an essential oil, like lavender, onto a paper towel and toss in with the pillows or bedding.
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!
Having a luncheon for the ladies? How about that office party or bridal shower
where the hostess says to bring "finger foods". There's a world of
good eating outside the box, or simply sandwiches (although interesting sandwich
recipes are certainly welcome). What we're looking for is food that is, well -
eaten out of hand. While sandwiches seem to be the food category that
immediately comes to mind, how about those tasty morsels that really good cooks
(and foodies) manage to bring that save the day. For me, skewered meats, fruits,
or cheeses work really well. Of course, depending upon the occasion, chicken
strips (with a tasty sauce), stuffed mushrooms or vegetables, bacon-wrapped
morsels, and empanadas all fit the bill. Won't you join in the fun by sharing your own recipes for
Finger Foods? 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
Finger Foods with us. My thanks go to Shirley in
Washington State for suggesting this terrific Monthly Theme
topic!
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
Finger Foods. We will collect them the remainder of this month and post them on the
first Sunday of June. 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: Finger Foods
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: Finger Foods.
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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Here are our June Birthday Babies:
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4th Dorine in Philadelphia, Pennsylvania
5th Sandra in Brighton, Missouri
5th Denise in Walkerton, Indiana
5th Lois in River Falls, Wisconsin
6th Lee J. in Chicago, Illinois
7th Margie W. in Lubbock, Texas
7th Patti in Aurora, Nebraska
7th Charlene in Keewatin, Ontario, Canada
7th Linda H. in Mt. Sterling, Kentucky
8th Crystal A. in Robinson, Texas
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8th Linda A. in Colorado Springs, Colorado
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10th MaryLou S. in Exeter, Missouri
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13th Carolyn A. in Saint Helen, Michigan
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24th Dee Dee B. in Breckenridge Hills, Missouri
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26th Sammi in Montgomery, Texas
28th Barb B. in Scranton, South Carolina
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29th Kim M. in Rohnert Park, California
30th Jackie M. in Ormond Beach, Florida
30th LaQueta M. in Hattiesburg, Mississippi
Only birthdays shared using the appropriate link and basic information will be considered.
Bought me a mood ring the other day so he would be able to monitor my moods.
We've discovered that when I'm in a good mood, it turns green.
When I'm in a bad mood, it leaves a big red mark on his forehead.
Maybe next time he'll buy me a diamond. Dummy!
FAMOUS QUIPS
Shared by Lisa H., Belmont, NC
Did you ever notice when you blow in a dog's face he gets mad at you? But when you take him in a car he sticks his head out the window! --Steve Bluestone
Have you ever noticed.... Anybody going slower than you is an idiot, and anyone going faster than you is a maniac? --George Carlin
You have to stay in shape. My grandmother, she started walking five miles a day when she was 60. She's 97 today and we don't know where she is. --Ellen DeGeneris
I think men who have a pierced ear are better prepared for marriage. They've experienced pain and bought jewelry. --Rita Rudner
I would love to speak a foreign language but I can't. So I grew hair under my arms instead. --Sue Kolinsky
I'm not into working out. My philosophy: No pain, no pain. --Carol Leifer
The second day of a diet is always easier than the first. By the second day you're off it. --Jackie Gleason
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" --Jay Leno
I date this girl for two years -- and then the nagging starts: "I wanna know your name..." --Mike Binder
Advertising: The science of arresting the human intelligence long enough to get money from it. --Stephen Leacock
The reason most people play golf is to wear clothes they would not be caught dead in otherwise. --Roger Simon
You have a cough? Go home tonight, eat a whole box of Ex-Lax, tomorrow you'll be afraid to cough. --Pearl Williams
I'm desperately trying to figure out why kamikaze pilots wore helmets. --Dave Edison
If it weren't for electricity we'd all be watching television by candlelight. --George Gobel
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!
ENGLAND
BEEF HASH, ENGLISH STYLE
~Submitted by Patricia, Charlevoix, MI
This recipe was a reward for finding a clients English Heritage. My mom was fond of making hash - always the day after cooking a beef heart -which none of her children would eat. We all loved the hash and were not told, until we reached adulthood, that the hash was made from beef heart leftovers.
1 lb cooked roast of beef
1 onion
1 heaping tbs flour
1 cup light gravy or rich soup stock
1 tbs ketchup
2 cups mashed potatoes
2 egg yolks
1 cup bread crumbs
1 tbs butter for onion
3 tbs butter for top of potatoes
Worcestershire sauce
Dice roast beef, which is free of gristle, but mix with a small quantity of the fat
part, set aside. Fry one finely chopped onion in butter to slight brown color, then add a heaping tablespoon of flour and fry together for two minutes. Add a cup of gravy or soup stock and stir well to obtain a sauce. Add the beef, ketchup and
Worcestershire sauce. Place hash in a deep pan. Add two egg yolks to mashed potatoes and cover hash, then sprinkle with bread crumbs and melted butter. Bake for ten minutes in a 400 deg oven so that potatoes will be well browned.
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1 1/4 cups milk
2 packages dry yeast
1/4 cup warm water
3 cups whole wheat flour
1 1/2 teaspoons fine sea salt
Glaze:
1 egg
1 tablespoon milk
Scald the milk and let it cool for about 20 minutes, until it is just warm. Proof the yeast in the 1/4 cup warm water and set aside until creamy. Pour flour onto work surface and make fountain in the middle. Pour in the yeast mixture and milk. Mix liquid together using the fingers of one hand and then gradually pull in small quantities of flour while swirling around. Continue mixing and flour; add salt and continue mixing. Knead dough after it has come together for about 5 minutes. Let rise, covered, for 1 hour. Punch back down and let rise again for another 30 minutes. Flatten the dough and shape it into a pointed oval loaf: fold the dough over onto itself and then roll it up into a tight log, sealing the ends with the edges of the hand. Draw the ends of the loaf out into points
by rolling the dough under the palms. Place on baking sheet and let rise for 1 hour. Spread glaze on loaf and bake at 425F for 35 minutes.
1 3/4 pounds boneless beef sirloin, trimmed and cut into 1" cubes - I used tip steak
1/8 c. olive oil
1 whole onion, sliced
2 cloves garlic, minced
2/3 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
2 teaspoon paprika
1/2 teaspoon dry mustard dash ground cayenne pepper
1 ? c. water
2 tablespoons flour
1/4 cup water - I wouldn't use quite as much next time
Place meat, onion, and garlic in lg. skillet and brown. Stir and cook till onions are tender and beef cubes are browned. Stir in catsup, Worcestershire sauce, sugar, salt paprika, mustard cayenne and 1 ? c. water. Cover and simmer 2 to 2 ? hours. Blend flour and water, stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles.
6 - 8 servings Serve with green beans and spaetzle with special Bavarian sauce (Bird's Eye).
BLUE CHEESE SAUCE WITH EGG FETTUCINE
~Submitted by Robyn, Auckland, New Zealand
Serves 4
100g blue cheese
250g cream cheese
100ml fresh cream
50g chopped toasted almonds
spring onions
celery
coriander
egg fettucine for 4
Put the fettucine on to cook.
Combine cream cheese with fresh cream. Mash blue cheese with fork and add to cream mix.
Stir on low heat until cheese has melted, (do not boil). Remove from heat and add chopped toasted almonds, finely diced spring onion, celery and roughly chopped coriander to sauce, mix well.
Season with salt & pepper to taste. Stir into your egg fettucine and serve immediately.
Also great spooned over steamed broccoli, or roasted vegetables and used as a hot fondue dipping sauce.
HONEY GINGER GRILLED SALMON
~Submitted by Mary S., Nashville, TN
Honey and ginger provide a sweet and spicy flavor combination for salmon. The marinade is just as delicious on boneless skinless chicken breast halves.
Ingredients:
1/3 cup orange juice
1/3 cup soy sauce
1/4 cup honey
1 teaspoon ground ginger
1 teaspoon garlic powder
1 green onion, chopped
1 1/2 pounds salmon fillet
Directions:
1. Mix all ingredients, except salmon, in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove salmon from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork.
SPAGHETTI SQUASH
~Submitted by Treva, Knoxville, TN
Serves: 4 servings
Prep-time: 15 min.
Cook-time: 60 min.
Preheat oven to 400°F. Pierce squash with a fork. Place on baking sheet and bake for 1 hour or until very tender. Cool. Split in half, lengthwise. Remove and discard seeds. Scoop out spaghetti-like strands of pulp and microwave until warm. Heat salsa in a skillet. Ladle over squash. Sprinkle with cheese.
CHINESE MEATBALL SOUP
~Submitted by a former reader
MEATBALLS:
1 pound ground beef, chuck or sirloin, lean
3/4 cup oatmeal or bread crumbs
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 1/2 teaspoons fresh ginger, minced finely
1/2 teaspoon black pepper
1/4 cup chicken broth
1 egg
SOUP:
2 large cans (14 ounce) chicken broth
1 cup water
1 package (6 ounce) frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2" cube fresh ginger, finely grated
1 clove garlic, finely minced
peanut or olive oil for roasting
Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying).
Prepare meatballs: stir ingredients together, shape into 1 1/4" meatballs and place on lightly oiled broiler pan. Spray lightly with an olive oil spray if you used very lean meat. Broil until nicely browned or bake at 400° 15 minutes.
To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan. Do the same with the thawed snow peas.
Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown. Drain on paper towels briefly and add to soup. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok.
With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.
Here is a potato salad recipe I just made for my Church Homecoming tomorrow. It is a good one. I think it is Paula Deen's on food network tv.
3 pounds potatoes (I used red and left the skin on)
1 cup mayo
1/4 cup buttermilk
2 Tablespoons Dijon mustard
2 Tablespoons whole grain mustard
1/2 cup fresh dill (I used the one in spice jar and used 1 Tablespoon)
1/2 cup celery, chopped
1/2 cup chopped red onion
salt & pepper to taste
Boil potatoes (if large cut into large chunks). Set aside and cool.
Mix mayo, mustards, buttermilk, dill, salt & pepper.
Pour over cooled potatoes and toss gently. Add onion and celery and toss gently. Chill.
APPLE CRUNCH PIE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Servings: Makes one (9-inch) pie
Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Time: 60 minutes
Ingredients
1 (9-inch deep dish or 10-inch)unbaked pie crust
1 (21-ounce) can apple filling
1/2 cup butter or margarine, divided
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon maple flavoring
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup firmly packed light brown sugar
1/2 cup all-purpose flour
1/4 cup granola, crushed
Instructions
Place rack in lowest position in oven; preheat oven to 425°F. Spoon apple filling into pie crust. Bake 15 minutes.
In medium bowl, melt 1/4 cup butter; beat in EAGLE BRAND®, eggs, maple flavoring, cinnamon and nutmeg. Pour over apples.
In small bowl, combine sugar and flour; cut in remaining 1/4 cup butter until crumbly. Stir in granola. Sprinkle over pie.
Reduce oven temperature to 350°F. Bake 25 to 30 minutes or until set in center. Cool. Serve warm. Store leftovers covered in refrigerator.
CHEWY CHOCOLATE & PEANUT BARS
~Submitted by Treva, Knoxville, TN
2 cups oatmeal (500 ml)
1 cup graham wafer crumbs (250 ml)
3/4 cup brown sugar (175 ml)
1/4 tsp baking soda (1 ml)
1/2 cup salted peanuts (125 ml)
1/2 cup corn syrup (125 ml)
1/2 cup melted butter (125 ml)
1 tsp vanilla (5 ml)
1 6 oz package semi-sweet chocolate chips (170 g)
1/2 cup peanut butter (125 ml)
Preheat oven to 375F (190C). Grease a 15" x 10" (38 x 25 cm) jelly roll pan or cookie sheet with sides.
In a large bowl combine; oatmeal, graham wafer crumbs, sugar, baking soda and peanuts. Mix well. Combine corn syrup with melted butter and vanilla. Add to oat mixture and mix well. Press into pan and bake for 15 minutes. Melt chocolate chips and peanut butter together in a double boiler or bowl in the microwave. Spread over warm, baked bars. Cool 10 minutes in pan and cut into 2" x 1" (4 x 2 cm) pieces. Put in refrigerator to set the chocolate.
Similar flavor to almond roca.
CAJUN CHICKEN, SAUSAGE & RICE
~Submitted by Johnny, LA
This flavor packed slow-cooker meal is great any time of the year because it cooks all through the workday without heating up the kitchen.
Makes 12 servings.
Prep Time: 15 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
6 chicken thighs (about 2 pounds), skin removed
1 pound lean smoked sausage, cut in 1-inch pieces
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
2 medium onions, coarsely chopped
1 cup sliced celery
1 can (14 1/2 ounces) diced tomatoes, undrained
3 chicken bouillon cubes, dissolved in 1/2 cup hot water
4 McCormick® Bay Leaves
1 teaspoon McCormick® Thyme Leaves
1 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Ground Black Pepper
2 cups instant rice
1. Rinse chicken and pat dry. Place sausage, bell peppers, onions, celery, tomatoes, bouillon and water, bay leaves, thyme and garlic powder in slow cooker. Stir to blend well. Top with chicken and sprinkle with black pepper. Cover.
2. Cook 8 hours on LOW or 4 hours on HIGH until chicken cooked through and vegetables are tender.
3. Add rice; stir gently. Cover and cook 15 to 20 minutes until rice is tender. Remove bay leaves and chicken bones before serving.
IMPORTANT: For best results, do not remove cover during cooking.
Nutrition Information per 1 serving
Calories: 250 Sodium: 732 mg
Fat: 10 g Carbohydrates: 21 g
Cholesterol: 63 mg Fiber: 2 g
Protein: 19 g
GROUND BEEF FAJITAS
~Submitted by Beverley, Montreal, Canada
1 lb. lean ground beef
1 large onion, cut into thin wedges
1 green or red bell pepper, cut lengthwise into thin strips
1 cup mild prepared salsa
2 tsp. chili powder
8 medium flour tortillas
chopped tomatoes
chopped green onion
sour cream (optional)
In large nonstick skillet, brown ground beef, onion and bell pepper over medium heat 8 to 10 minutes or until beef is no longer pink, stirring occasionally. Pour off drippings.
Stir in salsa and chili powder. Reduce heat to low; cook 5 minutes, stirring occasionally.
Serve in tortillas with choice of toppings.
Servings: 4
GULF-STYLE CITRUS SHRIMP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Think of palm trees and warm Gulf breezes as you enjoy this delectable dish.
Preparation 10 min.
Cooking 9 min.
Ingredients:
1 lime
1 medium orange
6 tablespoons LAND O LAKES® Unsalted Butter
1/4 cup chopped green onions
3/4 teaspoon ground cumin
1/4 teaspoon red pepper sauce
1 pound (31 to 35) medium fresh raw shrimp, peeled, deveined
1/4 cup chopped fresh cilantro
1 (9-ounce) package refrigerated fettucine, cooked
Instructions:
Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
To serve, spoon shrimp mixture over hot cooked fettuccine.
Yield: 4 servings
Nutrition Facts (1 serving)
Calories: 530
Fat: 20 g
Cholesterol: 220 mg
Sodium: 180 mg
Carbohydrates: 54 g
Dietary Fiber: 4 g
Protein: 32 g
EASY FRUIT MEDLEY
~Submitted by Mary S., Nashville, TN
3/4 cup sugar
1/4 cup light corn syrup
2 cups water
2 tablespoons orange juice concentrate
2 tablespoons lemonade concentrate
1/4 watermelon
1/2 cantaloupe
1/2 honeydew melon
3/4 pound whole red and green grapes
3/4 pound peaches -- sliced
2 cups whole frozen blackberries
2 cups whole frozen raspberries
Heat sugar, corn syrup and water until sugar is dissolved. Remove from heat and add juice concentrates. Set aside to cool. Slice and seed all melons. Cut into small bite-sized pieces, or use a melon baller if desired. Add whole grapes, sliced peaches. Add frozen berries last, pouring flavored syrup over all. Freeze in 1 quart freezer bags until ready to use. (Do not freeze in larger quantities, as does not thaw properly.)
To serve, remove from freezer about 30 minutes before serving time. Fruit should be slushy when served.
Serves 10-12
Great to keep on hand in your freezer for lazy summer afternoons or unexpected guests.
CHICKEN WONTON ROLLS
(Freezer Meal)
~Submitted by Treva, Knoxville, TN
When you need something that looks like it took a lot of effort to make but you don't have the time, these Chicken Wonton Rolls are just the thing! Try serving with chicken gravy to make a complete meal!
1 softened 3 oz. package of cream cheese
6 Tbsp. of softened butter, divided
2 tablespoons of minced chives
1/2 teaspoon of lemon-pepper seasoning
1 & 1/2 cups of finely chopped cooked chicken (canned is fine!)
1 can (4 oz.) of mushroom stems and pieces, drained and chopped
1 package (12 oz.) of wonton wrappers
2/3 cup crushed salad croutons Sweet and sour sauce for serving, optional
In a small mixing bowl, beat the cream cheese, 2 tablespoons of butter, chives and lemon-pepper until blended. Stir in the chicken and mushrooms. Place a rounded teaspoonful in the center of each wonton wrapper. Fold the bottom corner over filling and then fold the sides toward the center. Moisten the remaining corner with water and roll up tightly to seal. Next, melt the remaining butter and brush over the wontons. Coat with croutons, place on a baking sheet and freeze. Once the wontons are frozen, transfer them to a large, resealable plastic bag. The wontons can be frozen for up to three months.
When ready to use the frozen wontons, place them on a greased baking sheet. Bake at 425 degrees for 10 minutes or until lightly brown. Wontons can be served with sweet and sour sauce if desired.
Chicken Wonton Rolls yield about 4 dozen servings.
BLEND OF THE BAYOU
~Submitted by Johnny, LA
1 package 8 ounces cream cheese, cubed
4 tablespoons butter, divided
1 large onion chopped
2 celery ribs chopped
1 large green pepper chopped
1 pound cooked medium shrimp peeled and deveined
2 cans ( 6 ounces each ) crabmeat, drained flaked and cartilage removed
1 can ( 10 3/4 ounces ) condensed cream of mushroom soup, undiluted
1 jar ( 4 1/2 ounces ) sliced mushrooms, drained 1 teaspoon garlic salt
3/4 teaspoon ( or more if you wish ) Hot sauce of your choice
1/2 teaspoon cayenne pepper
3/4 cup cooked rice
3/4 cup shredded cheddar cheese
1/2 cup crushed butter flavored crackers ( about 12 crackers )
In a small saucepan, cook and stir the cream cheese and 2 tablespoons of butter over low heat until melted and smooth. In a large skillet saute the onion, celery and green pepper in remaining butter until tender. Stir in cream cheese mixture. Stir in the shrimp, carb, soup, mushrooms, garlic salt, hot pepper sauce, cayenne and rice. Transfer to a greased 2 quart baking dish. Combine cheese and cracker crumbs and sprinkle over the top. Bake uncovered at 350 for 25-30 minutes or until bubbly.
Yield : 6-8 servings
LAURIE'S CHOCOLATE CAKE
~Submitted by Lisa H., Belmont, NC
The perfect cake for those chocoholics, LOL This one is from my friend Laurie and was featured in another recipe club I belong to.
1 pkg. chocolate cake mix
1 pkg. instant chocolate pudding mix (4 oz)
1/2 pint sour cream
1/2 cup warm water
4 eggs
2 pkg. semisweet chocolate bits (12 oz each)
1/2 cup oil
Preheat oven to 350. Mix all ingredients together. Pour into a buttered bundt or tube pan. Bake for 50 minutes or until an inserted toothpick comes out clean. Allow to cool in pan before removing.
Serves 8
Source: My Old Recipes
MRS. FIELDS' APPLE OATMEAL COOKIES
~Submitted by Barbara, Chula Vista, CA
Yield: 48 servings
2 1/2 c Flour
1 c Quick oats (not instant)
1/2 ts Salt
1 ts Soda
1 ts Cinnamon
1/4 ts Cloves
2 ts Grated lemon zest
1 c Dark brown sugar, packed
3/4 c Butter
1 lg Egg
1/2 c Unsweetened applesauce
1/2 c Honey
1 c Fresh apple, peeled and Finely chopped (1 med apple)
1 c Raisins (6 oz) Topping:
1/2 c Quick oats
Preheat oven to 300*F. In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well and set aside. Cream sugar and butter together in a large bowl using an electric mixer. Add egg, applesauce and honey and beat at medium speed until smooth. Add the flour mixture, fresh apple and raisins, and blend at low speed until just combined. Dough will be quite soft. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle cookies with oats. Bake 23-25 minutes or until bottoms are golden.
BAKED FISH DIJON
~Submitted by Mary S., Nashville, TN
Dill weed and Dijon mustard make a delicious accent to fish fillets. Shredded carrot adds color and flavor.
Ingredients:
1 1/2 pounds firm white fish fillets, such as cod, pollack, flounder or sole
Juice of 1 lemon
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon dill weed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 carrot, peeled and shredded
3 tablespoons grated Parmesan cheese
Directions:
1. Preheat oven to 350°F. Rinse fish and pat dry. Set aside.
2. Mix lemon juice, oil, mustard, dill, pepper and garlic powder. Brush lemon dressing on both sides of fish fillets. Arrange fish, overlapping thinnest portions in 13x9-inch baking dish. Drizzle remaining dressing over fish. Arrange shredded carrot over fish. Sprinkle with cheese.
3. Bake about 12 minutes or until fish flakes easily with fork.
JELLY DIAGONALS
~Submitted by Jean M., OH
1/2 cup margarine
1/3 cup sugar
1 egg yolk
12 tsp vanilla
1/4 tsp salt
1 cup flour
Mix these all very well, wrap in film and chill 1/2 hour. Divide in 4 parts. Shape each quarter in 8 inch roll. Brush in beaten egg white and roll in pecan nut meal or other nut meal Place on ungreased baking sheet. Indent center of each roll the full length. Use handle of wooden spoon. Fill indentation with a red jelly.
Bake at 325* for25 minutes.
Cool slightly and Drizzle with icing.
Mix : 1/2 cup powdered sugar
2 tsp lemon juice
2 tsp water
Cut in diagonal slices.
Store airtight. Freeze well.
CHICKEN WITH CHUTNEY-LIME SAUCE
~Submitted by Aafrin, Pune, India
3/4 cup chicken broth
1/4 teaspoon salt
2 tablespoons lime juice
1/4 teaspoon freshly ground black pepper
2 tablespoons mango-ginger chutney
3/4 cup slivered red bell pepper
2 tablespoons golden or dark raisins
1/4 cup chopped green onions
2 teaspoons canola oil
3/4 tsp arrowroot dissolved in 2 tsps cold water
4 skinless and boneless chicken breast halves
Optional: 2 tablespoons chopped almonds
Combine the broth, lime juice, chutney and raisins. Set aside while cooking the chicken.
In a large non-stick skillet, heat the oil over medium heat. When the pan is hot, add chicken and cook about five to six minutes on each side, or until cooked through. (Turn the heat down a little if the chicken is becoming too brown.) Season lightly with salt and pepper.
Transfer the chicken to a plate and hold in a warm oven. Put the red pepper into the pan and saut? about five minutes. Then add the broth mixture and cook three to four minutes until slightly reduced. Pour any juices that have gathered around the chicken into the pan and cook 1 minute. Stir in the green onions and dissolved arrowroot. Cook about a minute to thicken.
Put the chicken into the pan for about a minute to coat with the sauce. Transfer to plates and sprinkle the almonds on top.
Note: Try the same preparation with boneless pork loin chops. Cook the pork about three minutes on each side, or until no longer pink. Transfer to the oven and continue with the recipe.
Source: The 15-Minute Chicken Gourmet by Paulette Mitchell (Hungry Minds, Inc.)
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Heart Healthy
15-MINUTE MARINATED CHICKEN
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Whenever I serve this to family and friends, which is quite often, I'm bound to be asked for the recipe. It's a fast and tasty meal that I'm happy to share with others.
INGREDIENTS
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
DIRECTIONS
Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.
Vegetable oil spray
2 cups frozen no-salt-added whole kernel corn, thawed
1 ? cups fat-free or low-fat buttermilk
Egg substitute equivalent to 2 eggs, or 2 large eggs
1 tablespoon light tub margarine, melted
1 teaspoon sugar
? teaspoon salt
? teaspoon pepper (white preferred)
Instructions:
Preheat the oven to 350 degrees F. Lightly spray a 6 ? inch square baking pan with vegetable oil spray. In a medium bowl, combine all the ingredients. Pour into the baking pan. Bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Let set for 5 minutes before serving.
Serves 4, ? cup per serving
Calories 133, Total Fat 2.5g, Saturated 0.5g, Polyunsaturated 0.5g, Monounsaturated 1.0g, Cholesterol 3mg, Sodium 313mg, Carbohydrate 22g, Fiber 2g, Protein 8g
Source: New American Heart Association Low-Calorie Cookbook
LOW FAT CREAMY CHICKEN CASSEROLE
~Submitted by Luanne, FL
2 tablespoons all purpose flour
1 tablespoon nonfat powdered milk
1 1/4 cup skim milk
1/4 teaspoon salt
black pepper to taste
1/2 teaspoon dried leaf marjoram
1/2 teaspoon dried leaf thyme
1/2 tsp garlic powder
1/2 cup thinly sliced celery
3/4 or 1 cup sliced mushrooms
1 cup chicken broth
1 tablespoon chicken broth
3 cups cooked rice
2 1/2 cups cubed cooked chicken
1 tablespoon chopped fresh parsley
1/4 cup slivered almonds, optional
Preheat oven to 350F.
In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, garlic powder, marjoram and thyme, set aside.
In a large nonstick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce.
Pour into a shallow casserole. Sprinkle with parsley and almonds, if using.
Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately.
Serves 6 to 8.
I cut this in half for me and get enough for 2-3 meals. I have frozen the left-over and it works out just fine.
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4 tablespoons unsalted stick margarine or butter, softened
1/8 teaspoon salt
1/2 cup all purpose flour
2 eggs
6 1/2 ounces crab meat, drained and flaked
2 tablespoons green onion, finely chopped or chives
2 tablespoons finely chopped red pepper
2 tablespoons lite mayonnaise
1 clove garlic, minced
Preheat the oven to 425F. In a large 1 quart saucepan, bring 1/2 cup water, the margarine and salt to a boil. Add all the flour, vigorously stirring over medium heat until the dough leaves the sides of the pan and forms a ball. Remove for heat; allow the dough to cool for 5 minutes. Beat in the eggs 1 at a time. Drop rounded teaspoonfuls of batter onto a ungreased cookie sheet. Bake for 10 minutes; reduce the heat to 350F. Continue baking 17 to 20 minutes longer or until the puffs are golden brown. Cool on a wire rack. Slice a thin cap off the top of each puff; remove the doughy inside. Puffs and tops may be kept up to 2 days in an airtight
container. Combine crab meat, onion, red pepper, mayonnaise and garlic; mix well. Immediately before serving, fill the puffs and replace the caps.
Serves 8.
Exchanges Per Serving:
1/2 Starch, 1 Meat Lean, 1 Fat
Nutrition Information:
Calories 130, Calories From Fat 74, Total Fat 8 g, Saturated Fat 2 g, crab meat 64 mg, Sodium 256 mg, Total Carbohydrate 7 g, Dietary Fiber 0 g, Sugars 1 g, Protein 6 g
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1/2 cup rice (not instant)
1 cup water
1 Tbsp. milk
2 Tbsp. raisins
1 tsp. butter
1/2 tsp. sugar
1/4 tsp. cinnamon
Bring to a boil rice, water, milk and raisins; stirring occasionally lower heat. Cover with lid. Cook 15 minutes on low heat until water is absorbed. Mix sugar and cinnamon together and sprinkle over rice.
This makes 2 servings and is good for those on a diabetic diet.
MARK'S STEAK WITH SHALLOTS AND MUSTARD
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Heat a large heavy skillet over medium-high heat until it begins to smoke.
Add steak, and cook until nicely browned, 1 to 2 minutes. Turn, and cook until browned, 1 to 2 minutes. Remove from heat, transfer steak to a plate, and set aside.
When the skillet has cooled return it to the stove over medium-low heat.
Add the butter; when it melts, add the shallots, and saute 1 minute.
Using a spoon, stir in the sherry vinegar until the sauce thickens.
Return the steaks to the skillet along with any accumulated juices. Spread the mustard over one side of the steak, increase the heat to medium, and cook, turning the steak after 3 or 4 minutes for medium-rare. Season with salt and pepper, to taste.
Transfer the steak to a serving dish with the pan juices spooned over the steak. Garnish with a sprig of parsley.
Servings: 2
WILD MUSHROOM AND GOAT CHEESE STRUDEL
~Submitted by Maggie, TX
Ingredients:
1/2 oz shallots, minced
1/4 oz garlic, minced
6 oz mushrooms – cremini, shiitake, & Portobello, sliced
1 1/2 oz goat cheese
1 oz Madeira wine
1/2 Tbsp fresh chives, chopped
4 sheets phyllo dough
1 oz butter
1 bunch watercress
4 each mushroom caps, saut?ed
1) To work with phyllo dough, allow it to thaw under refrigeration.
2) Saut? shallots and garlic in a little bit of butter
3) Add mushrooms and sweat.
4) Add wine, and cook until almost dry.
5) Remove from heat, put mixture into a bowl and cool. Chill in refrigerator for 30-45 minutes.
6) Add goat cheese and chives to mushroom mixture.
7) Layer four sheets of phyllo, brushing melted butter between each sheet.
8) Add half of the mushroom mixture to the phyllo, roll up and brush once more with butter. Repeat with remaining phyllo and filling.
9) Bake strudels on sheet pan at 400 degrees until golden brown.
10) Slice and serve with saut?ed mushroom caps and watercress.
Source: Andiamo Restaurant, Lambertville, New Jersey
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Publisher's Choice
PORK AND HOMINY STEW
This is my adaptation of a recipe I found in a magazine some time ago. I usually omit the carrot and add a diced, leftover cooked potato to the stew during the last 20 minutes of simmering. It thickens up the broth nicely. The poblanos add a wonderful flavor.
1 tablespoon plus 2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 pounds boneless pork shoulder butt, cut into 2 1/2-inch pieces or boneless country pork spareribs, cut into 2-inch pieces
4 bacon slices, chopped
1 large onion, thinly sliced
1 cup diced smoked ham
1 medium carrot, peeled, chopped
6 large garlic cloves, chopped
2 poblano chilies, seeded, cut into 2x1/4-inch strips
2 cups drained canned hominy (from two 15-ounce cans)
1 can Ro-tel diced tomatoes in juice
1 cup beer
1 cup canned low-salt chicken broth
1 teaspoon dried marjoram
1/4 cup chopped fresh cilantro
Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Set aside.
Saut? bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain.
Working in batches, add pork to drippings in pot and saut? until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.
Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits. Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and chill bacon. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.)
Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with reserved bacon and cilantro.
Makes 4 servings.
GRILLED CHICKEN BREASTS WITH TOMATO, OLIVE, AND FETA RELISH
4 large skinless boneless chicken breast halves (about 6 to 7 ounces each)
Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper.
Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.
2 pounds medium Yukon Gold potatoes, each cut into 8 wedges
1/4 cup olive oil
1 1/2 teaspoons chipotle powder
2 large garlic cloves, minced
2/3 cup cr?me fra?che or sour cream
4 teaspoons fresh lime juice
2 tablespoons chopped fresh cilantro
Lime wedges
Position rack in bottom third of oven and preheat to 400°F. Toss potatoes and oil in bowl to coat. Transfer to large baking sheet, one cut side down. Roast 15 minutes. Turn potatoes to expose other cut side. Roast until golden brown and tender, about 15 minutes. Sprinkle potatoes with 1 teaspoon chipotle powder, garlic, salt, and pepper; toss to coat. Turn potatoes skin side down. Roast 10 minutes longer.
Meanwhile, stir cr?me fra?che, lime juice, and remaining 1/2 teaspoon chipotle powder in medium bowl to blend. Season chipotle cream with salt and pepper.
Arrange potatoes on platter. Sprinkle with cilantro. Serve, passing chipotle cream and lime wedges separately.
* Available at Latin American markets and some supermarkets.
Makes 6 servings.
Bon App?tit - March 2002
HOT AND SPICY CHILI RICE
Serves: 6
Prep time: 30 minutes
Ingredients:
2 cups UNCLE BEN’S® Natural Whole Grain Brown Rice
2 1/2 tsp. cumin powder
1/4 tsp. red pepper flakes or to taste
1 can black beans rinsed and drained
1 can diced tomato, drained
1 1/2 cups chopped onion
1 1/2 Tbsp. chili powder
3/4 cup shredded cheddar cheese
Instructions
1. Cook the rice according to package directions adding the cumin and pepper flakes.
2. While the rice is cooking, mix together the black beans, tomatoes, onions and chili powder and simmer 15 minutes or until thick.
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