Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter.
Having teens at home can make for some harried times using the computer. So, I used someone else's computer to prepare today's issue. I dumped my work afterwards on a floppy disk and happily hopped all the way home to wait for my turn at the computer. I popped the floppy in my computer and
-- expletives here -- the file could not be read. So, I dragged myself back to the other computer and decided to read the file there and email it to myself. Well, dang-it-all, even that computer couldn't read the file. And, being the nice person that I am (go ahead, here is where you laugh), I had erased all my work so as not to leave cumbersome data behind. So... today's issue will hopefully be doubly special (since I did it twice!!!).
I used to do special issues for Birthday Babies all the time. Although I am no stranger to people not appreciating what I do, when folks started complaining about recipes I chose for the honorees as not being to their liking, or that they had no use for recipes that met special needs of the Birthday Baby, I stopped doing them. Yepper... I got all tired of the flack. Well, today's issue is not totally devoted to one special Birthday Baby, but I sure thought of her
a lot while doing it. Sunday is a very special day for Linda G. in
Michigan. As you may recall, Linda used to help publish this newsletter (on Wednesdays!). So, even though her birthday is Sunday, I thought today would be perfect for lighting the candles on her cake. Besides, Father's Day is Sunday, and I have too many sweet guys to pick on in that issue. Sis, I hope you enjoy the little tidbits about your lovely home state, and have a glorious celebration
on your birthday. I love you heaps. Oh, not to be forgotten by any means, happiest of birthday wishes go out to
Carolyn, Mary Jane (another of my long-time and special pals!),
John, Tia (my QT buddy!), and
Dolores.
Join me in thanking the following folks whose recipes are shared here today.
Luanne, FL
Treva, Knoxville, TN
Aafrin, Pune, India
Barbara, Chula Vista, CA
Beverley, Montreal, Canada
Jean, Syracuse, NY
Brenda, AL
Carol, Tupper Lake, NY
Robyn, Auckland, New Zealand
Cathy L., Staten Island, NY
Chris M., NM
Johnny, LA
Mary S., Nashville, TN
Jean M., OH
Larry Holmes, Ontario, Canada
Leasa, IA
Lisa H., Belmont, NC
We'll see you here again on Sunday , God willing.
Final request:
A reader sent in a Birthday Babies request that was somehow deleted from my email. The request had a list of four, maybe five, names to be added to
Birthday Babies. Can that person please re-send it? I attempted to save it for when I had time to add the names and it was gone. Sorry for the inconvenience.
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.
Michigan's tender, hand-snapped asparagus is limited to a brief harvest season from late April through June. "Hand-snapped" means that asparagus are picked by hand-the stalk "snaps" at the point where the woody stem meets new growth. Stores carry canned or frozen Michigan asparagus year-round. You can steam or boil asparagus spears for a fresh flavor. If you roast or grill them, they take on a sweet, nutty taste.
Asparagus can grow as much as 10 inches in a day, and the same field can be picked an average of 22 times in one season. Loaded with vitamins A and C, asparagus also is also a good source minerals, potassium and phosphorus. Michigan asparagus has passionate fans. Some cook and eat asparagus plain with a touch of butter and salt. Some creatively combine asparagus with other ingredients, as in the recipe below.
Preheat oven to 400?F. Place garlic cloves in small baking dish. Drizzle olive oil over garlic; toss to coat. Bake until garlic is very soft, basting occasionally with oil, about 15 minutes. Pour oil off, place garlic into small bowl. Cool garlic and peel. Add garlic, goat cheese and pepper to oil and mash together.
Lightly cook the asparagus spears in boiling water until crisp-tender and let cool. Wrap four spears in each prosciutto slice. Arrange on a plate and spoon the garlic-cheese over the top.
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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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 June Birthday Babies:
1st Bev in Montreal, Canada
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
8th Sophia Rose V. in Bayshore, New York
8th Linda A. in Colorado Springs, Colorado
10th Jannie in Chumuckla-Jay, Florida
10th MaryLou S. in Exeter, Missouri
11th Charmaine in Florida
13th Carolyn A. in Saint Helen, Michigan
15th Mary Jane M. in Stockton, California
16th John M. in Carrier Mills, Illinois
16th Tia H. in Kentville, NS, Canada
16th Dolores H. in Odessa, Texas
17th Linda G. in Michigan
18th Janet S. in Imboden, Arkansas
19th Vivi C. in Christchurch, New Zealand
20th Adryanna M. in Brownsville, Ohio
21st Cindy W. in Missouri
21st Judy B. in Warren, Ohio
21st Brianna M. in Brownsville, Ohio
21st Richard in Fort Worth, Texas
21st Leah M. in St. Catharines, Ontario, Canada
22nd Liz A. in Bakersfield, California
23rd Virginia T. in Laurelton, New York
23rd Judy M. in Canada
23rd Ethel M. in Rock Creek, West Virginia
23rd Cliffa B. in Andrews, Texas
24th Myles L. in Saint John, N.B. Canada
24th Dee Dee B. in Breckenridge Hills, Missouri
26th Carolyn N. in Castle Hill, Sydney, Australia
26th Sammi in Montgomery, Texas
28th Barb B. in Scranton, South Carolina
29th Tena B. in Fulton, Missouri
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.
THE GOLDEN YEARS:
When actions creak louder than words.
Age doesn't always bring wisdom.
Sometimes age comes alone.
Forget the health food.
I need all the preservatives I can get.
God grant me the senility to forget the
people I never liked anyway...
The good fortune to run into the ones I do...
And the eyesight to tell the difference!
I am sitting here thinking how nice it
is that wrinkles don't hurt.
I've gotten to the age where I need my
false teeth and hearing aid before I can
ask where I left my glasses.
It's no longer a question of staying healthy.
It's a question of finding a sickness you like.
My mind not only wanders,
sometimes it leaves completely.
Middle age is when you burn the
midnight oil around 9:00 pm.
One evening, two old men from a retirement home
were sitting on the front porch of the retirement home.
One man said to the other old man, "You know, Albert,
if you think about it, we are not that old.
I mean, my memory is still very good."
As the man said this, he knocked on the wooden chair
beside him. "Actually, as sharp as ever."
After a couple minutes of silence, the first man
started to talk again, "So, is anyone going to get
the door, or do I have to do it?"
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!
An Emmy Award-winning TV Show that celebrates Great Lakes food.... festivals and farm families. "Fork in the Road" is a 30 minute, weekly TV program. The program is fast-paced and features Eric Villegas, a host who genuinely loves what he does and is enthusiastic about Michigan foods. Eric uses these unique foods in his upscale Michigan restaurant everyday and explores the "Great Lake State" in search of unusual foods or unusual ways of preparing more common foods. Here is a recipe of his that features the foods and flavors found in the great state of Michigan and the Great Lakes region.
Strawberry Shortcake with Black Walnut Scones
A wonderful combination of flavors
For the Scones:
4 cups organic bread flour
1 2/3 cups organic cake flour
3 tbsp + 1 tsp baking powder
? cup granulated beet sugar
1 cup toasted and chopped black walnuts
2 tsp sea salt
3 1/3 cups heavy cream
Method:
Preheat your oven to 400 degrees. In a large mixing bowl add the flours, baking powder, sugar, walnuts and salt. Lightly mix the dry ingredients together with your hands to blend. Add the cream to the blended dry mix and gently mix until incorporated. When the dough holds together turn it out onto a clean, floured work surface and kneed for 1 minute or so until the dough is smooth.
Using a rolling pin gently roll out the dough into a ? inch thick rectangle. Cut the dough into rounds, squares or whatever shapes you desire being careful not to waste too much dough.
Place the portioned scones onto a prepared cookie sheet lined with parchment paper or silplat sheet. Using a pastry brush, glaze the tops of the scones with a bit of milk for color during baking. Bake the scones in the center of your preheated 400 degree oven for about 15 minutes or until the scones are golden brown and well risen. Remove to a cooling rack and use as needed.
Rinse and drain strawberries, cut each berry into thick slices or halved and quartered and toss with sugar in a large mixing bowl. Add the lemon juice, nocello, and lemon zest and gently mix. Set aside.
Whipped Cream:
? cup well chilled heavy cream
3 tbsps sour cream
1 tbsp confectioners? sugar
1 to 2 tsps nocello (walnut liquor)
Method:
In a bowl of a mixer beat the heavy cream with the sour cream and the sugar until it holds a soft shape and beat in the nocello. Refrigerate until needed
For Service:
When ready to serve, split each scone in half. Place the bottom half on a dessert plate. Spoon about 1 cup of the whipped cream on the scone, arrange a scant cup of strawberries over and around the whipped cream and top with the remaining half of the scone. Serve immediately.
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!
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3 tablespoons of onion juice
1/3 cup vinegar
1-1/2 cups sugar
2 teaspoons dry mustard
2 teaspoons salt
2 cups salad oil (never use olive oil)
3 Tablespoons Poppy Seed (or Celery Seed)
Place onion juice and vinegar in blender. Mix until smooth. Add the sugar, mustard, and salt and mix on medium speed until well mixed. Add 2 cups of salad oil very slowly and continue to mix in blender until very thick. Add the poppy seed and mix until well blended.
MRS. FIELD'S MOCHA CHUNK COOKIES
~Submitted by Barbara, Chula Vista, CA
Yield: 48 servings
2 1/2 c All-purpose flour
1/3 c Unsweetened cocoa powder
1/2 ts Baking soda
1/4 ts Salt
2 ts Instant coffee crystals - (French roast or other Coffee)
2 ts Coffee liqueur
1 c White sugar
3/4 c Dark brown sugar; packed
1 c Salted butter; softened
2 lg Eggs
10 oz Semisweet chocolate bar - coarsely chopped
Preheat oven to 300 degrees. In a medium bowl combine flour, cocoa, soda and salt. Mix well with a wire whisk and set aside. In a small bowl dissolve coffee crystals in coffee liqueur and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape adown sides of bowl. Then add eggs and dissolved coffee crystals, and beat at medium speed until smooth. Add the flour mixture and chocolate chunks, and blend at low speed just until combined. Do not overmix. Drop by rounded tablespoonfuls onto ungreased cookie sheet, 2 inches apart. Bake for 23-25 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.
SKILLET SHRIMP WITH COUSCOUS
~Submitted by Beverley, Montreal, Canada
For Carol, Brenda & Rita.. my couscous buddies: Here's one that looks and sounds so good that I will definitely try it next time I can pick up some shrimp, which I love; hope y'all think so too! :~))
Serves 6
Ingredients
2 Tablespoons olive oil
1 1/2 Pounds medium shrimp, shelled and deveined
Coarse salt and ground pepper, for seasoning
1 Teaspoon mustard seeds
2 leeks, sliced into 1/2-inch half-moons
2 carrots, shredded
5 garlic clove, thinly sliced
1 Cup couscous
1 Cup frozen peas, thawed
Directions
In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.
Source: Martha Stewart
BANANA ORANGE SMOOTHIE
~Submitted by Treva, Knoxville, TN
2 ripe, large Bananas
2 medium oranges
1 carton (8 oz.) lowfat vanilla yogurt
Dash ground cinnamon and nutmeg
Peel bananas; slice into blender container or food processor.
Peel oranges; cut into chunks. Add to blender with yogurt, cinnamon and nutmeg.
Cover; blend until smooth. Recipe can be doubled. Refrigerate for about an hour. Great if you make it the night before.
Now, lets do this Orange Split. You heard of banana splits, right? Well, here's a different take on a fruit with a lot of vitamins.
PEACHES AND CREAM PANCAKES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 c. Bisquick baking mix
1 egg
1 1/2 c. milk
2 tbsp. packed brown sugar
1/2 tsp. ground cinnamon
1 (29 oz.) can sliced peaches, drained
3/4 c. whipping (heavy) cream, whipped
Beat all ingredients except peaches and whipping cream with wire whisk or hand beater until well blended. Pour by scant 1/4 cupfuls onto hot griddle (grease griddle if necessary). Cook until pancakes are dry around edges. Turn; cook until golden brown. Top with peaches and whipped cream.
COCK-A-DOODLY CASSEROLE
~Submitted by Brenda, AL
Hi Maggie and 'Z' friends. Brenda from Alabama here. I submitted this recipe to my church cookbook, can't remember where I got it. But is really good!
1/3 cup chopped green pepper
2 Tablespoons chopped onion
4 1/2 oz can mushrooms, drained
2 Tablespoons butter
15 oz can cream style corn
1 cup sour cream
2 cups cooked egg noodles
2 cups diced cooked chicken
Saut? pepper, onion and mushrooms in butter until tender. Add corn and sour cream. Mix well. Put noodles in bottom of 9X13 inch baking dish. Pour mixture over top. Mix lightly. Bake at 350? for 25 to 30 minutes until hot and bubbly.
HONEY GRAHAM MUFFINS
~Submitted by Carol, Tupper Lake, NY
3 c. graham cracker crumbs
1/4 c. sugar
2 tsp baking powder
1 cup milk
1/4 c. egg substitute
2 tbs honey
Combine all ingredients. Fill muffin cups 2/3 full and bake at 400? for 15 minutes or until top springs back when touched lightly.
STIR-FRIED PORK SLICES
~Submitted by Robyn, Auckland, New Zealand
Serves 4
500-600g pork slices
2 tablespoons honey
4 tablespoons oil
1 teaspoon Chinese five spice powder (optional)
1 teaspoon white or ground black pepper
2 onions, peeled and thickly sliced
4 cups seasonal vegetables, cut into bite-sized chunks
a jar or can of your favourite Chinese prepared sauce
? cup cashew nuts
Mix together the honey, oil, Chinese five spice powder, and pepper. Place the pork slices in a lidded container and pour over the honey mixture. Cover and marinate for 30 minutes or overnight.
Arrange the pork slices in a single layer on a grill rack and grill under a high heat for about 10-12 minutes, turning occasionally until the pork slices are just cooked. Set aside.
Heat the remaining oil in a wok or large frying pan and add the onions and cook for 2 minutes. Add the vegetables and toss quickly. Add a splash of water and cover for 3-4 minutes to steam the vegetables until crisp tender.
Cut the pork slices into 1cm thick slices and then add to the pan along with the prepared sauce. Toss to coat.
Serve over rice, garnish with cashews.
MELON PEPPER SALSA
~Submitted by Treva, Knoxville, TN
Here's a recipe for Melon Pepper Salsa (you may never go back to the jarred stuff after this).
1 red bell pepper, seeded and diced medium
1 green bell pepper, seeded and diced medium
1 yellow bell pepper, seeded and diced medium
1 cup cantaloupe, diced medium
1/3 cup fresh cilantro, finely minced
1/3 cup fresh parsley, finely minced
In a medium bowl place all of the ingredients and toss them together. Cover the bowl and refrigerate the salsa for 1 hour before serving it.
CHOCOLATE PEANUT BUTTER CUP PIE
~Submitted by Cathy L., Staten Island, NY
Prep Time: 15 min
Total Time: 3 hr 15 min
Makes: 8 servings
1/4 cup creamy peanut butter
1 cup cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Chocolate Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 Tbsp. KRAFT Hot Fudge Microwavable Sundae Topping
PLACE peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in half of the whipped topping.
SPOON into crust; top evenly with the remaining whipped topping.
REFRIGERATE 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over pie. Store any leftover pie in refrigerator.
Source: Kraft web site.
EASY HAMBURGER STROGANOFF
T & T
~Submitted by Chris M., NM
1 lb. ground beef
1 med. onion, chopped
2 tbl. flour
1/2 tsp. garlic powder
1/4 tsp. pepper
4 oz. can sliced mushrooms OR 1 pkg. fresh, sliced
1 (10 3/4 oz.) can cream of mushroom soup
1 c. (8 oz.) sour cream
hot cooked egg noodles or hot mashed potatoes
Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain. Stir in flour and next 3 ingredients; cook and stir 1 minute. Stir in soup and simmer 10 minutes, stirring occasionally. Add sour cream and heat thoroughly.
Makes 4 to 6 servings.
SHRIMP AND CRAWFISH SPAGHETTI
~Submitted by Johnny, LA
1 stick margarine
1/2 lb peeled crawfish
1/2 lb peeled shrimp
2 Tbs. (heaping) chopped garlic
1 bunch green onions, chipped
1 can (10-3/4 oz) cream of mushroom soup
(Me - I would add a can of Ro-tel)
1 lb. spaghetti
2 Tbs. olive oil
salt and pepper to taste
Melt margarine in saucepan over medium heat. Saut? crawfish and shrimp until pink. Add garlic, green onions and mushroom soup. Cook until hot.
Cook spaghetti according to package instructions. Rinse and toss with olive oil, salt and pepper.
Pour shrimp and crawfish sauce over spaghetti and mix thoroughly.
Note: 1 pound of either shrimp or crawfish can be substituted for 1/2 pound of each.
WATERMELON APPLE MINT ICE
~Submitted by Treva, Knoxville, TN
10 cups ripe sweet watermelon meat -- chopped, seeds removed
1 & 1/2 cups apple juice
1/4 cup lime juice (2 limes)
1/2 teaspoon fresh mint, chopped
Fresh mint leaves, for garnish
In a blender process watermelon until smooth-working in batches. In 13 X 9-inch baking pan or freezer-proof container mix watermelon puree with apple juice, lime juice and the chopped mint. Cover and freeze 4 hours or until center is almost frozen. Break up, and blend in batches again until smooth yet still icy. Return to pan; freeze 2 hours more.
Serve in dessert dishes; garnished with mint leaves.
Directions:
1. Preheat oven to 350?F. Place roast on rack in foil-lined roasting pan with fat side down. Rub entire surface with oil. Coat roast evenly with Rub.
2. Roast pork 1 1/4 hours or desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
3. Pour pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.
HUNGARIAN FRUIT SQUARES
~Submitted by Jean M., OH
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup sugar
I cup butter
Blend as for pastry.
Add:
2 eggs
1 tsp vanilla
Press dough into ball and set aside 1/4 of dough. Press rest of dough into ungreased 11x 17 pan and press lightly up the sides.
Spread with choice of jam: apricot, peach, berry-orange, pineapple.
Roll rest of dough not to thin, cut in strips and form lattice top.
Place ham on rack in shallow baking dish. Insert meat thermometer. Bake in 325-degree oven for 1 1/2 to 2 hours or until meat thermometer registers 140 degrees. Remove ham from oven; remove drippings from pan using baster. Remove rack, leaving the ham in baking pan. Cool ham for 20 minutes. Trim excess fat from outside of the ham.
While ham is baking, prepare the filling. In medium saucepan, cook mushrooms, green onions, and garlic in butter about 3 minutes; remove from heat. In a bowl combine the mushroom mixture, dry bread crumbs, Parmesan cheese, wine and parsley. Cover and chill a least 1 hour.
To make pastry, stir together flour, baking powder, sage and dry mustard. Cut in shortening until pieces are the size of small peas. Gradually add the milk, 1 tablespoon at a time, tossing with a fork until all is moistened; form pastry into a ball.
On a lightly floured surface, roll pastry to 14? by 12? rectangle. Spread chilled mushroom filling over the ham. Drape pastry over mushroom-topped ham, covering the top and sides with pastry. Mold pastry to shape of meat; trim pastry even with bottom of ham. Cut slits in top. Cut decorations from the remaining dough and arrange atop ham.
Brush pastry with beaten egg. Bake in 450-degree oven for 10 to 15 minutes or until pastry is browned. Transfer to serving platter. If desired, garnish with sprigs of watercress and preserved kumquats.
Serves 12 to 15.
OKLAHOMA FUDGE CAKE
~Submitted by Treva, Knoxville, TN
2 sticks butter
2 cups sugar
4 eggs
1 & 1/2 cup flour
1/2 teaspoon salt
1/3 cup cocoa
1 teaspoon vanilla Miniature marshmallows
Preheat oven to 350 degrees F. Stir together the flour, salt, and cocoa, set aside. Cream butter and sugar until light and fluffy. Add vanilla and beat well. Add the eggs one at a time beating well after each. Stir in dry ingredients by hand. Pour into a greased and floured 9 x 13" baking pan.
Bake at 350 degrees F for 25 minutes. Remove cake from oven and cover the top of the cake with marshmallows and return to the oven until they melt, being sure to let them get lightly brown.
In a saucepan on the stove over very low heat, melt the butter, stir in cocoa, milk and half the sugar, beat well with a hand mixer or a wire whisk. Add remaining sugar and beat well, add salt and vanilla. Stir in pecans and drizzle over marshmallow topping.
ASIAN BEEF & NOODLE TOSS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients
1 pound ground beef
2 packages Oriental-flavor instant ramen noodles (3 ounce packages)
2 cup water
2 cup frozen Oriental vegetable mixture
1/8 tsp ground ginger
2 Tbsp green onion, thinly sliced
Instructions
In large nonstick skillet, brown ground beef over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside.
In same skillet, combine water, vegetables, noodles (broken into several pieces), ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover, simmer 3 minutes or until noodles are tender, stirring occasionally.
Return beef to skillet; heat through. Stir in green onion before serving.
Yield: 4 servings
MIXED VEGGIE CASSEROLE
~Submitted by Leasa, IA
My mom makes this all the time.. good way for her to sneak me lima beans!
1 - 16 oz pkg frozen mixed veggies, micro cooked until tender
1/4 C Miracle Whip (just for our Pammie)
1/4 C sour cream
1 C cubed Velveeta cheese
1 can cream of chicken soup
1 1/4 C crushed Ritz crackers
4 t minced onion (we definitely add more, to taste)
Salt, pepper and parsley to taste
Mix all together and place in buttered casserole dish. Top with bread crumbs. Bake at 350? for 20-25 mins until bubbly.
(We found that you can double the vegs and not compromise the dish)
EASY SWIRLEDT BUCKEYE BARS
~Submitted by Lisa H., Belmont, NC
I found this recipe in an old recipe box from the 80's, I will make this soon, just perfect for PMS week, LOL. :o)
YUM - a classic favorite swirled with milk chocolate & peanut butter!
Estimated Times
Preparation Time 10 mins.
Cooking Time 25 mins.
INGREDIENT
1/2 cup (1 stick) butter or margarine
1 3/4 cups graham cracker crumbs
1 can (14 oz.) NESTL?? CARNATION? Sweetened Condensed Milk
3 1/3 cups (two 10-oz. pkgs.) NESTL?? TOLL HOUSE? SWIRLEDT Milk Chocolate & Peanut Butter Morsels
DIRECTIONS
PREHEAT oven to 325? F.
MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with morsels; press down slightly.
BAKE for 25 to 30 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.
NOTE: For extra peanutty bars, combine
1/2 cup creamy peanut butter and sweetened condensed milk in small bowl before drizzling over crumb crust
(microwave for a few seconds if too stiff).
Yields 24 bars (2 dozen).
CHICKEN-BROCCOLI BAKE
~Submitted by Luanne, FL
Here is an easy dish for a quick supper.
Ingredients
10 ounces frozen chopped broccoli
12 ounces Home-Style Chicken or Turkey Gravy ( Campbell's has a good one )
2 cups soft bread crumbs
2 cups cubed chicken
2 cups shredded sharp cheddar cheese
2/3 cup evaporated milk
dash pepper
In buttered 8-inch square dish, layer broccoli, chicken, bread cubes and cheese. Combine gravy, milk and pepper; pour over cheese. Bake in 375?F oven, 40 minutes. Let stand 5 minutes
Makes 6 servings, maybe
MAPLE WALNUT BARS
~Submitted by Treva, Knoxville, TN
1 package DUNCAN HINES? Moist Deluxe? Classic Yellow Cake Mix, divided
1/3 cup butter or margarine, melted
4 eggs, divided
1 & 1/3 cups MRS. BUTTERWORTH'S? Maple Syrup
1/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 cup chopped walnuts
1. Preheat oven to 350?F. Grease 13?9-inch pan.
2. Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, melted butter and 1 egg in large bowl. Stir until thoroughly blended. (Mixture will be crumbly.) Press into prepared pan. Bake 15 to 20 minutes or until light golden brown.
3. Combine reserved cake mix, maple syrup, remaining 3 eggs, sugar and vanilla extract in large mixing bowl. Beat at low speed with electric mixer for 3 minutes. Pour over crust. Sprinkle with walnuts. Bake 30 to 35 minutes or until filling is set. Cool completely in pan. Cut into bars. Store in refrigerator.
Makes 24 bars
SALMON RECIPE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Marinate a salmon fillet 6 hours or overnight in:
1 cup oil
3/4 cup lemon juice
1/4 cup soy sauce
1/4 cup Worchester sauce
1/4 cup white wine (I usually only have white zinfandel and use it)
1/2 teaspoon garlic salt
2 tablespoons parsley
Line cookie sheet with tin foil (for easy cleanup) Place fish on foil skin side down. You can toss the marinade you will not need it. Bake at 400 Degrees 10 minutes per pound. Serve with fresh asparagus and rice. Even those that don't like fish love this recipe, no fishy smell either.
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Heart Healthy
SKINNY STIR-FRY STROGANOFF
~Submitted by Treva, Knoxville, TN
1/2 pound boneless beef sirloin
3 tablespoons light soy sauce, divided
2 teaspoons cornstarch
1 large clove garlic, minced
2 tablespoons vegetable oil, divided
1 large onion, thinly sliced
1/2 pound fresh mushrooms, sliced
1/3 cup fat-free sour cream
2 tablespoons minced fresh parsley
1 cup hot cooked egg noodles
1.Cut beef into thin slices. Combine 1 tablespoon light soy sauce, cornstarch and garlic; stir in beef. Let stand 10 minutes.
Quick tip: While you're letting the beef marinate, put together a tossed salad using your favorite bagged salad mix, plus fresh chopped tomatoes and cucumber. Before cooking the beef, start heating the water to cook the noodles. Prepare 1 cup of cooked noodles tonight, then reheat quickly tomorrow in the microwave.
2. Heat 1 tablespoon oil in large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining oil in same pan. Add onion; stir-fry 3 minutes. Add mushrooms; stir-fry 2 minutes longer.
3. Return beef to pan with 1/3 cup water; bring to boil. Remove from heat; add sour cream and remaining 2 tbsp. light soy sauce, stirring until blended.
4. Just before serving, stir in parsley. Serve over noodles.
TWICE BAKED POTATOES
~Submitted by Maggie, TX
Ingredients
4 Medium potatoes, baked
1 cup low-fat cottage cheese
1/2 cup low-fat milk
1 tbsp onion, minced
Freshly ground black pepper
Paprika
Dried Parsley Flakes
Directions
Cut potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing. With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins. Sprinkle with paprika flakes and black pepper. bake for 10 minutes until just golden.
1. Preheat oven to 350F. Spray 12 muffin cups with nonstick cooking spray.
2. Beat cream cheese in medium bowl at high speed of electric mixer until smooth. Beat in 3/4 cup sugar substitute, 1 egg, lemon peel and vanilla.
3. Stir together cereal, flours, 1/4 cup sugar substitute, baking powder and salt in medium bowl. In separate small bowl, whisk milk, butter and 1 egg until blended; pour over cereal mixture. Mix gently just until blended.
4. Spoon about 2 tablespoons batter into each muffin cup. Spread 1 teaspoon fruit spread over batter. Spread cream cheese mixture over fruit spread. Combine remaining 1 tablespoon sugar substitute and cinnamon; sprinkle mixture evenly over cream cheese mixture.
5. Bake 30 to 35 minutes or until toothpick inserted into centers comes out clean. Cool muffins 10 minutes in pan on wire rack. Remove muffins from pan and cool. Serve warm or at room temperature. Refrigerate leftover muffins.
Nutritional Information:
Nutrients per Serving:
(1 muffin)
Calories: 178
Calories from Fat: 56 %
Total Fat: 11 g
Cholesterol: 66 mg
Carbohydrate: 14 g
Fiber: 1 g
Protein: 5 g
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Diabetic Choices
SUGAR-FREE CARROT CAKE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients:
6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola or safflower oil
1/4 cup water
3 cups unbleached white flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon lite (or regular) salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups raisins
2 cups carrots (4-6 medium)
Instructions:
Preheat oven to 350 degrees.
Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, lite salt, cinnamon, and nutmeg.
Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray.
Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins.
Pour into cake pans, and bake at 350 degrees for 25 to 30 minutes. Then reduce heat to 325 degrees for 8 to 12 more minutes.
Beat together cream cheese and margarine. Then stir in Equal?, and milk until powder is moistened. Beat until smooth and spread on or other sweet treat, such as the Marmalade Oat Muffins. Frosts 2 9" round layers of cake or two dozen cupcakes.
DIABETIC SUGAR FREE COOKIES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Cream butter and Jell-O, mix in eggs and vanilla. Add flour and baking powder. Roll out dough 1/2 inch thick and cut in shapes. Bake at 350 degrees.
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~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 whole boneless, skinless chicken breast (about 1 pound), halved
2 Monterey Jack cheese slices
2 thin ham slices
2 tbsp butter or margarine
salt, pepper, and ground nutmeg
4 to 6 large mushrooms, sliced
2 tbsp cream sherry
chopped fresh parsley (for garnish)
Place each piece of chicken on a piece of waxed paper; cover with another piece of waxed paper and pound meat firmly with a flat mallet until about 1/4-inch thick.
Place 1 slice of cheese and 1 slice of ham on each chicken piece; then fold each chicken piece in half to enclose cheese and ham; secure with a wooden pick.
Melt butter in a shallow baking dish in the microwave 1 minute; turn chicken bundles over in butter to coat all sides.
Lift out and sprinkle lightly with salt, pepper and nutmeg.
Add mushrooms to dish and cook, uncovered, for 1 to 1 1/2 minutes.
Stir mushrooms, arrange chicken over top, cover, and cook 4-6 minutes or until chicken is opaque throughout when slashed in thickest portion.
Lift chicken to a warm serving platter; if any melted cheese remains in dish, spoon over chicken.
Stir Sherry into pan juices; cook, uncovered, 1 1/2 to 2 minutes until liquid is reduced and slightly thickened.
Pour over chicken and garnish with parsley.
Servings: 2
STEAK AND PEPPER MELTS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 red bell pepper rings
2 green pepper rings
1 small onion, sliced, separated into rings
1 tablespoon margarine or butter
2 frozen thinly sliced sandwich steaks
2 ounces Monterey Jack cheese (2 slices)
2 Kaiser rolls, split
In large skillet, saute pepper and onion rings in margarine until crisp-tender; remove from skillet.
In same skillet, cook each sandwich steak as directed on package. Fold each steak in half crosswise. Top each folded steak with cheese slice. Cover skillet; cook over low heat until cheese is melted.
Place each steak on bottom half of roll: top with pepper and onion rings. Replace top half of roll.
Makes 2 sandwiches
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Publisher's Choice
SHRIMP COLE SLAW
This one reminds me of what we were served at a Galveston Bay restaurant. Yum!
1/2 cup light mayonnaise
2 teaspoons fresh-squeezed lemon juice
1 teaspoon sugar
Black pepper to taste (I use white pepper)
1 small head (4 cups) cabbage, finely chopped
1 cup finely chopped celery
1 1/2 tablespoons finely chopped onion
2 cups fresh or frozen small shrimps, cooked and deveined or 2 cups canned shrimp, drained and rinsed
In a small bowl, combine mayonnaise, lemon juice, sugar, and pepper; stir until well blended.
In a large bowl, combine cabbage, celery, onion, and shrimp; add mayonnaise mixture and stir until well blended. Refrigerate until serving time.
Makes 4 servings.
GRILLED CHICKEN WITH TOMATO-TARRAGON SAUCE
3 Tbsp chopped fresh tarragon (or 1 Tbsp dried tarragon)
3 Tbsp olive oil
1 1/4 teaspoons minced garlic
4 boneless chicken breast halves, skin on (about 1 1/2 pounds)
2 cups chopped fresh tomato (1-2 tomatoes, depending on their size)
2 teaspoons balsamic vinegar
Salt and pepper to taste
1 Get the grill started on medium high heat. While the grill is heating up, whisk together half of the tarragon, half of the oil, and all but 1/4 teaspoon of the minced garlic in a shallow dish. Lightly pound chicken between sheets of waxed paper to uniform 1/2-inch thickness. Sprinkle chicken with salt and pepper. Add chicken to tarragon mixture and turn to coat. Let stand 10 minutes.
2 Meanwhile, in a blender or food processor, blend the tomato and remaining olive oil until smooth. Add the vinegar and remaining tarragon and garlic and pulse until well mixed. Season to taste with salt and pepper.
3 Grill chicken until brown and cooked through, about 4 minutes per side. Transfer chicken to plates. Spoon sauce around chicken.
Serves 4.
Source: Adapted from a recipe in Bon Appetit
EASY SOUTHERN CHICKEN CASSEROLE
2 cups cooked, deboned chicken
1 cup sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 roll Ritz cracker, crushed
1/2 cup margarine, melted
Place cooked chicken in a baking dish. Mix sour cream and soups. Pour over chicken. Mix cracker crumbs and melted margarine. Sprinkle on top of casserole. Bake in 350 degree oven for 25 minutes or until lightly browned. Very good served with rice or buttered egg noodles.
FLUFFY KEY LIME PIE
This is a Betty Crocker recipe that is delicious, as is. Since I am partial to lemon, I prepared it another time using lemon juice. So easy and an absolute keeper. I took this to a housewarming party once and never even got a piece. It was GONE before desserts were served.
Prep Time:30 min
Start to Finish:1 hr 30 min
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 can (14 oz) sweetened condensed milk
1/2 cup Key lime juice (I used bottled and a few fresh ones for flavor and garnishing)
1 container (8 oz) frozen whipped topping, thawed
1. Heat oven to 350?F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
2. In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
3. Cover and refrigerate about 1 hour or until set. Store in refrigerator.
Nutrition Information (serves 8):
1 Serving: Calories 400 (Calories from Fat 170); Total Fat 19g (Saturated Fat 12g, Trans Fat 1g); Cholesterol 35mg; Sodium 210mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 42g); Protein 5g Percent Daily Value*: Vitamin A 8%; Vitamin C 8%; Calcium 15%; Iron 2%
Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Purchasing
If Key limes aren?t available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.
Special Touch
If you like flaky pastry, use Betty Crocker? pie crust mix to bake a single pastry crust in a 9-inch pie plate. Cool the baked crust, and add the Key lime filling.
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