Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Happy Father's Day to all the guys out there. Of course, having a biological child is not a requirement. So many men play an important role in the lives of children and should be remembered on this day. Simply by being a good person, working hard, being a productive member of the community makes you a role model for children. You are all aces in my book.
The current Monthly Theme topic is Finger Foods. Some of you have sent in some tasty recipes and I am most grateful. The issue to be posted on
July 8 should be excellent. There is still plenty of time, so please visit the Monthly Theme - Recipe Submissions section to read more about it. You'll find the special email link to be used for
Monthly Theme recipes and links for other submissions. Thanks.
In today's issue I am posting recipes that I think most Dads would enjoy eating - and preparing. Most are uncomplicated, not that a lot of our male readers require such
things. There are quite a few chefs and otherwise excellent cooks in our readership. In the
Regional Recipes section, I dedicate a few recipes to some men in our a2z family that have made a difference to me and/or my kids. When I'm lucky enough to meet someone who exemplifies "fatherhood", I share little tidbits about them with my own children. Each one honored there today is important to us in their own right. I hope you find something to make you
think and laugh today, too. Happy Father's Day, all!
We'll see you here again on Wednesday, God willing.
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
When a child is born, a father is born. A mother is born, too of course, but at least for her it's a gradual process. Body and soul, she has nine months to get used to what's happening. She becomes what's happening. But for even the best-prepared father, it happens all at once. On the other side of a plate-glass window, a nurse is holding up something roughly the size of a loaf of bread for him to see for the first time. Even if he should decide to abandon it forever ten minutes later, the memory will nag him to the grave. He has seen the creation of the world. It has his mark on it. He has its mark on him. Both marks are, for better or for worse, indelible. All sons, like all daughters, are prodigals if they're smart. Assuming the Old Man doesn't run out on them first, they will run out
on him if they are to survive, and if he's smart he won't put up too much of a fuss. A wise father sees all this coming, and maybe that's why he keeps his distance from the start. He must survive too. Whether they ever find their way home again, none can say for sure, but it's the risk he must take if they're ever to find their way at all. In the meantime, the world tends to have a soft spot in its heart for lost children. Lost fathers have to fend for themselves. Even as the father lays down the law, he knows that someday his children will break it as they need to break it if ever they're to find something better than law to replace it. Until and unless that happens, there's no telling the scrapes they will get into trying to lose him and find themselves. Terrible
blunders will be made - disappointments and failures, hurts and losses of every kind. And they'll keep making them even after they've found themselves too, of course, because growing up is a process that goes on and on. And every hard knock they ever get, knocks the father even harder still, if that's possible, and if and when they finally come through more or less in one piece at the end, there's maybe no rejoicing greater than his in all creation. -Fatherhood.
I know that what I did was wrong;
I should have sent you far away.
You tempted me, and I'm not strong;
I tried but couldn't answer nay.
I should have packed you off to bed;
Instead I let you stay awhile,
And mother scolded when I said
That you had bribed me with your smile.
And yesterday I gave to you
Another piece of chocolate cake,
Some red-ripe watermelon, too,
And that gave you the stomach ache.
And that was after I'd been told
You'd had enough, you saucy miss;
You tempted me, you five-year-old,
And bribed me with a hug and kiss.
And mother said I mustn't get
You roller skates, yet here they are;
I haven't dared to tell her yet;
Some time, she says, I'll go too far.
I gave my word I wouldn't buy
These things, for accidents she fears;
Now I must tell, when questioned why,
Just how you bribed me with your tears.
I've tried so hard to do the right,
Yet I have broken every vow.
I let you do, most every night,
The things your mother won't allow.
I know that I am doing wrong,
Yet all my sense of honor flies,
The moment that you come along
And bribe me with those wondrous eyes.
My Father
When I was:
Four years old: My daddy can do anything.
Five years old: My daddy knows a whole lot.
Six years old: My dad is smarter than your dad.
Eight years old: My dad doesn't know exactly everything.
Ten years old: In the olden days, when my dad grew up, things were sure different.
Twelve years old: Oh, well, naturally, Dad doesn't know anything about that. He is too old to remember his childhood.
Fourteen years old: Don't pay any attention to my dad. He is so old-fashioned.
Twenty-one years old: Him? My Lord, he's hopelessly out of date.
Twenty-five years old: Dad knows about it, but then he should, because he has been around so long.
Thirty years old: Maybe we should ask Dad what he thinks. After all, he's had a lot of experience.
Thirty-five years old: I'm not doing a single thing until I talk to Dad.
Forty years old: I wonder how Dad would have handled it. He was so wise.
Fifty years old: I'd give anything if Dad were here now so I could talk this over with him. Too bad I didn't appreciate how smart he was. I could have learned a lot from him.
~Unknown Author
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While many people believe that Father's Day is a holiday invented by the fine folks at Hallmark, it's not so. The celebration of Dad's special day can most likely be credited to Mrs. John B. Dodd, of Washington State, who first suggested the idea of the holiday in 1909.
Mrs. Dodd's father, civil war veteran William Smart, was widowed when his wife died in childbirth with their sixth child. Despite the obvious hardships, Mr. Smart proceeded to raise the newborn along with his five other children, by himself.
It wasn't until Sonora Dodd became an adult that she realized the strength and selflessness her father had shown in raising his children as a single parent. The original date chosen for the holiday was June 5, Mr. Smart's birthday, however the celebration was postponed until June 19, the third Sunday in June, because there was not enough time to prepare.
At about the same time in various towns and cities across America other people were beginning to celebrate a Father's Day. Some accounts credit Mrs. Charles Clayton of West Virginia, as the founder of Father's Day, although most histories give credit to Mrs. Dodd.
In early times, wearing flowers was a traditional way of celebrating Father's Day. Mrs. Dodd favored the red rose to honor a father still living, while a white flower honored a deceased dad.
J. H. Berringer, who also held Father's Day celebrations in Washington State as early as 1912, chose a white lilac as the Father's Day Flower.
In 1924 President Calvin Coolidge supported the idea of a national Father's Day, but it never became official until 1966 when President Lyndon Johnson signed the presidential proclamation that set aside the 3rd Sunday of June as Father's Day.
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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.
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Only birthdays shared using the appropriate link and basic information will be considered.
Many, many years ago
When I was twenty three,
I got married to a widow,
Pretty as could be.
This widow had a grown-up daughter
With flowing hair of red.
My father fell in love with her,
And soon the two were wed.
This made my dad my son-in-law
And changed my very life.
Now my daughter was my mother,
For she was my father's wife.
To complicate the matters worse,
Although it brought me joy.
I soon became the father
Of a bouncing baby boy.
My little baby then became
A brother-in-law to dad.
And so became my uncle,
Though it made me very sad.
For if he was my uncle,
Then that also made him brother
To the widow's grown-up-daughter
Who, of course, was my step-mother.
Father's wife then had a son,
Who kept them on the run.
And he became my grandson,
For he was my daughter's son.
My wife is now my mother's mother
And it makes me blue.
Because, although she is my wife,
She's my grandma too.
If my wife is my grandmother,
Then I am her grandchild.
And every time I think of it,
It simply drives me wild.
For now I have become
The strangest case you ever saw.
As the husband of my grandmother,
I am my own grandpa!
DAD ONE-LINERS
I figured out why they call our language the "Mother Tongue." Fathers never get a chance to use much of it.
Say what you will about healthy eating and all, but I've always found it awfully difficult to explain to my son (who's 6'4" to my 6' in height), why junk food is bad for you.
One time my kids wanted to surprise me with a good breakfast in bed on Father's Day. They put a cot in the kitchen.
If you think about it, Adam had more trouble than any of the rest of us buying his Father a gift for Father's Day. I mean, what do you get somebody who's Everything?
I started early teaching my kids the value of a dollar. From then on, they demanded their allowances in gold.
MEMORIES OF TEXAS
A young man who left his home in Texas at an early age, finally purchased his own ranch in Oklahoma. He invited his father out for a visit, and took him on a tour of the property.
Driving along in the son's pickup truck, a jack rabbit hopped onto the road in front of them.
The son stopped the truck to let the rabbit pass, and the father queried: "What in tarnation is that!?"
The son incredulously replied, "That's a jackrabbit, Dad, what did you think it was?" The father shrugged and said, "We grow 'em a lot bigger'n back home in Texas."
So they went on and a little farther on they came to a few buffalo roaming the range. The son stopped the truck and the father again said in a puzzled tone "What are those?"
The son hesitantly said "Those are buffalo, Dad; you gotta be kiddin me, you really don't recognize them?" The father replied "Well, I guess they're kinda familiar-it's just that we grow 'em so much bigger back in Texas."
The son, a bit disgruntled, drove on in silence. At length they approached a low part in the road with marshy wetlands on either side. A large snapping turtle lumbered onto the road. The father peered intently at the creature and said "Now what one earth is that thing!?"
Without missing a beat, the son replied, "wood tick"...
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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!
ALABAMA
This recipe is for Charlie in Mobile, Alabama. Some important guidelines in life are hard to teach by my own example. Charlie has been a fine example of many things for my children, one of which is the marriage vows: "For better or for worse, Till death do us part ...". He is such an inspiration and we love him. Charlie, I've eaten your cheesecake and know you are a first-class baker. I believe this recipe would work out perfectly for you and Mavis (invite Chuck and Cindy!).
PEPPERMINT PATTY CAKE
Black Devil's Food Cake:
1/2 cup butter
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
1/2 cup cocoa
1 cup strong hot coffee
1 1/2 cups flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Mint Filling:
1/2 cup cream
1/2 teaspoon peppermint extract
1/4 teaspoon salt
5 cups powdered sugar, sifted
Chocolate Fudge Icing:
3 (1 oz) squares unsweetened chocolate
3/4 (3/8 cup) stick margarine
l 1/2 tablespoons white corn syrup
1/2 cup milk
2 1/4 cups sugar
Pinch of salt
2 teaspoons vanilla
To make cake:
Cream butter and sugar. Add eggs; beat until light and fluffy. Add vanilla. Dissolve cocoa in coffee.
Sift flour with baking soda and baking powder and salt. Add to butter and sugar alternately with cocoa and coffee.
Turn into 9 inch x 13 inch buttered pan. Bake at 300 degrees F for 30 to 35 minutes. Cool.
To make mint filling:
Put filling ingredients in blender, blend until smooth.
Spread over cooled Black Devil's Food Cake. Wait until filling sets before adding chocolate icing.
To make chocolate fudge icing:
Cut chocolate into small pieces. Place all ingredients, except vanilla, into saucepan. Bring slowly to a full, rolling boil, stirring constantly. Boil briskly without stirring for 1 minute. Don't overboil.
Cool to lukewarm. Beat, adding vanilla, until thick enough to spread.
Gosh but I love Larry in Ontario, Canada. Yes, he's an important member of a2z as he sends in something for me every day. But more than that, he is such a wonderful person. He raised two marvelous children, taught school for many years, and has touched the lives of many people. A dream is coming true for Angela and me... we will be meeting him in October.
CUP O? TIRAMISU
Yield: 4
Ingredients:
3/4 cups espresso
1/4 cup Kahlua
16 x ladyfingers
3 x egg yolks
4 tbsp sugar
1 tsp vanilla extract
1 cup mascarpone cheese
1/4 lb. dark chocolate, chopped into tiny bits
Directions:
In a small bowl, mix espresso and Kahlua. Dip ladyfingers in the liquid, hold for 5 seconds, then reserve on a plate
In a mixmaster, or with a whisk, beat egg yolks, sugar and vanilla until ribbons form. Fold in mascarpone. Reserve.
In each of 4 coffee cups place 2 soaked ladyfingers in the bottom. Then add 2 tablespoons of mascarpone mixture. Add 2 more ladyfingers and another layer of mascarpone. The last layer should be approximately 1/2 inch below the rim of the cup. Smooth the top layer with the back of a spoon. Refrigerate for 15 minutes.
In a bowl over simmering water, melt chocolate. Pour a 1/8-inch layer of chocolate over the top layer of the mascarpone mixture and return to refrigerator for another hour so that the chocolate hardens.
I've chosen this one for our pal Johnny, in Louisiana. He's a wonderful cook and did almost all the cooking for his family most of his life. Recently he had a physical setback, which makes cooking more difficult a task. I am hoping he will enjoy this one and perhaps fire up a pan or two in preparing it. He will always be my Cajun Honey.
IMPOSSIBLE CRAWFISH PIE
Ingredients:
1/4 cup green onion, chopped
1 clove garlic, minced
1/4 cup celery, chopped
1 pound crawfish meat (shrimp may be used)
Salt and pepper
4 eggs
2 cups milk
1 cup Bisquick
1 cup Swiss cheese, shredded
Directions:
In a small skillet saute onion, garlic and celery until clear. Add crawfish, salt and pepper. Simmer for 5 minutes. Grease pie plate. Add crawfish mixture. Beat eggs and milk for 1 minute. Add Bisquick, beat well. Sprinkle cheese on top of crawfish and pour Bisquick mixture into pie plate. Bake at 350F for 30 to 40 minutes. Cool for 5 minutes. Serve warm.
MICHIGAN
This is for Mike in Michigan, the husband of my bestest pal, Linda (Happy Birthday, Linda!). He has earned my deepest respect and sincere appreciation for taking such good care of her the years since her health has been poor. I know, in my heart, that it is only because of him that she is alive today. Thanks, Mike!
ZEHNDER'S CREAMY CABBAGE SALAD
This is from Zehnder's Restaurant in Frankenmuth, Michigan. It is their most requested recipe. We call this 'Cole Slaw' in Texas!
6 ounces half-and-half (substitute sour cream for a thicker dressing)
1 1/2 cups salad dressing
7 ounces white vinegar
1 1/2 cups sugar
1/2 tablespoon Zehnders chicken seasoning*
1 head cabbage, finely shredded (about 8 cups)
3/4 cup carrots, shredded
3/4 cup onions, finely chopped
3/4 cup red cabbage, shredded
3/4 cup green peppers, finely chopped
Mix first 5 ingredients until smooth. Store in refrigerator. Chill before using.
Shred cabbage. Add carrots, onions, red cabbage and green peppers.
Add dressing until it coats the cabbage but doesn't make it soggy.
Serves 20 (recipe may be halved).
*Zehnder's seasoning can be purchased at the restaurant or by mail order. It contains garlic and paprika along with some other spices. I use chicken seasoning.
Sweet Hal in Ohio and has been with a2z for many, many years. He's a devoted father and grandfather and active in many veteran's and community organizations. He's a talented cook and prepares meals for the large gatherings in his area. He has been a great friend to me. Another thrill for us in October is meeting Hal, who plans to make the trip. I am sure he will delight the ladies with his charm and quick witt. Angela and I can hardly wait to meet him.
BEEF TENDERLOIN WITH WILD MUSHROOM SAUCE
2 6-ounce tenderloin steaks (about 1 inch thick)
2 Tablespoons olive oil
1 large shallot, chopped
1 Teaspoon green peppercorns in brine, drained, crushed
2 ounces fresh Morel Mushrooms, thinly sliced
2 Tablespoons brandy
? cup whipping cream
1 Tablespoon Dijon mustard
1 Tablespoon chopped fresh parsley
Preheat oven to 375 degrees F. Sprinkle steaks on both sides with salt and pepper. Heat oil in heavy medium ovenproof skillet over medium-high heat. Add steaks and cook until brown, about 2 minutes per side. Place skillet in oven and cook steaks to desired doneness, about 5 minutes for medium-rare. Transfer steaks to plates. Pour off all but 1teaspoon beef drippings from skillet. Place same skillet over medium-high heat. Add shallot and green peppercorns and saut?? 1 minute. Add mushrooms and saut?? until mushrooms are just tender, about 2 minutes. Add brandy and stir 1 minute, scraping up any browned bits. Stir in cream and mustard. Boil until reduced to sauce consistency, about 1 minute. Remove from heat. Add remaining 1-tablespoon butter to skillet and whisk just until melted. Season with
salt and pepper. Spoon mushroom sauce over steaks. Sprinkle with parsley and serve.
What can I say about our good friend Jim in Washington
State? We talk to him often and I can always tell when he's on the phone as Angela gets this ear-to-ear grin, and this childlike quality to her voice. Besides being a charmer, he is a great supporter of a2z and what I have tried to do here for many years. Thanks for always being in my corner, Jim! This recipe is totally do-able and many of the ingredients can be swapped out for your favorites (or those you would rather use). It will keep well so try it!
ORCAS ISLAND CRAB AND EGG CASSEROLE
8 servings
1 lb cooked crabmeat (preferably Dungeness lump crabmeat, picked over for shells and cartilage)
2 tablespoons minced onions
1 3/4 cups grated Swiss cheese (or raw-milk cheddar cheese)
1/4 cup freshly grated parmesan cheese
1 tablespoon unbleached all-purpose flour
1 1/2-2 teaspoons Old Bay Seasoning
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup mayonnaise (can use fat-free)
6 large eggs (can use EggBeaters)
1 1/2 cups milk (can use skim)
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce (the white wine variety, if available)
sour cream (fat-free is fine)
minced fresh chives (or whole chives with blossoms, in season)
capers
Preheat oven to 375?; butter a 9-inch deep dish pie plate.
Layer the crab, onion, and cheeses in the dish.
In a bowl, mix together the flour, Old Bay seasoning, baking powder, salt, and pepper. Whisk in the mayonnaise and eggs, combining just until uniformly yellow. Add in the milk, mustard, and Worcestershire sauce; stir to combine.
Pour over crab mixture; bake 45-50 minutes or until puffed and golden brown. Cool 10 minutes, then slice into wedges or squares; serve warm.
Garnish, if desired, with sour cream, chives, and capers.
Source: The Turtleback Farm Inn, Orcas Island, Washington
(My adaptation of a recipe at Recipe Zaar, NurseDi - submitter)
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Ingredients:
16 oz nonfat refried beans
8 x skinless boneless chicken breast halves
1 & 1/4 oz taco seasoning mix
1 & 1/2 cup Green Chile Sauce
1 cup Lowfat Monterey jack cheese shredded
Method:
1. Heat oven to 375 degrees F. Spray 13 x 9-inch baking dish with Pam.
Spread refried beans in bottom of baking dish.
2. Place chicken and taco seasoning mix in large plastic bag. Shake to coat. Arrange chicken breasts on top of refried beans.
3. In small bowl, combine enchilada sauce and cheese ; mix well. Spoon over chicken. Bake for 35 to 40 minutes or until chicken is no longer pink and juices run clear.
CANTONESE SWEET AND SOUR PORK
(Crockpot)
2 pounds lean pork shoulder -- cut into strips
1 green bell pepper -- cut into strips
1/2 medium onion -- thinly sliced
1/4 cup firmly packed brown sugar
2 tablespoons cornstarch
2 cups pineapple chunks in juice -- reserve juice
1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 teaspoon salt Chow mein noodles
Place pork strips in Crockpot. Add green bell pepper and onion. In bowl, mix brown sugar and cornstarch. Add 1 cup reserved pineapple juice, the vinegar, water, soy sauce, and salt; blend until smooth. Pour over meat and vegetables. Cover and cook on Low for 7 to 9 hours. One hour before serving, add pineapple chunks; stir into meat and sauce. Serve over chow mein noodles.
LAZY STUFFED CABBAGE
2 lb. lean ground round
1 pkg. dry onion soup mix
1 c. raw rice
2 lb. cabbage, finely sliced
2-10 3/4 oz. cans tomato soup
2 cans water
oregano & garlic to taste
Saut? meat in skillet until browned. Drain and rinse well. Add onion soup mix and rice to meat and stir well. Put sliced cabbage into 9x13 baking dish sprayed with non stick coating. Spread beef mixture over cabbage. Pour mixture of water, soup and seasonings over all. Bake at 325 for 1 1/2 hours.
Combine all the ingredients in a large bowl. Form the mixture into bite-size balls and place on a baking sheet. Bake until heated through, about 20 minutes. Serve either as an appetizer or side dish.
Source: New York Cookbook by Molly O'Neill
(I love this one - a great cookbook!)
APPLE DUMPLING CAKE
2 cups flour
1/2 cup butter or margarine, softened
2 cups packed brown sugar
1 cup chopped nuts
1 to 2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
1 egg, beaten
2 cups finely chopped & peeled apples
whipping cream, whipped
Preheat oven to 350?. In a large bowl combine first 3 ingredients. Blend with mixer at low speed until crumbly (may use food processor). Stir in nuts. Press 2 3/4 cups crumb mixture into an ungreased 13X9-inch pan. To remaining mixture add cinnamon, soda, salt, sour cream, vanilla and egg. Blend well. Stir in apples. Spoon evenly over crumb layer. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cut into squares and serve with whipped cream. Can be served warm or cold. Serves 12 - 15.
2 packages frozen asparagus spears -- thawed
1 can condensed cream of celery soup
1 can condensed cream of chicken soup
2 cups crushed saltine crackers
1 cup cubed process American cheese (Velveeta)
1 egg
In large bowl, combine all ingredients well. Pour into lightly greased crockpot. Cover and cook on HIGH setting for 3 to 3 1/2 hours. After cooking, dish may be held on LOW setting for up to 2 hours before serving.
BAKED HUEVOS RANCHEROS
Yield: 6 Servings
Ingredients:
1 cup Onion, chopped
1 cup Bell pepper, green, chopped
2 x Garlic clove, minced
3 tbl Olive oil
1 tbl Flour
32 oz Tomato, drained & chopped
1/2 tsp Oregano, dried
1/2 tsp Cumin, ground
1/2 tsp Chili powder
1/4 tsp Salt
1/8 tsp Pepper
1/4 cup Wine, white
6 x Eggs
1/2 cup Cheddar, sharp, shredded
1/4 cup Olives, black, sliced
1/4 cup Scallion, chopped
Method:
Saute onion , green pepper and garlic in oil.
Stir in flour and cook 1 minute. Add next 7 ingredients; cook over medium heat 5 minutes. Pour sauce into a 12x8x2 inch baking dish. At this point you can continue or set into refrigerator awaiting the appointed hour.
Remove from fridge and a hour before serving time. Make 6 indentations in sauce, and break an egg into each. Sprinkle with cheese , black olives and green onions. Bake at 350 F. for 15 minutes or until eggs are set. Serve immediately
VANILLA WAFER CAKE
1 c. margarine or butter
1 1/2 c. sugar
6 eggs
1 (12 oz.) box vanilla wafers
1 (7 oz.) pkg. flaked coconut, crushed
1/2 c. milk
1 c. chopped pecans
Cream together margarine and sugar. Beat until creamy. Add eggs one at a time then alternately add crushed wafers, coconut, milk, and pecans. Bake in tube pan at 275 degrees for 1 1/2 to 2 hours.
Source: Cookbook USA CD
ITALIAN PARMESAN TWISTS
Ingredients:
1 cup grated Parmesan Cheese
1 1/2 tsp Italian herb seasoning
1 loaf frozen bread dough thawed
1/3 cup Land O Lakes Butter melted
Pizza sauce warmed
Method:
Heat oven to 450 degrees. In 9-inch pie pan combine Parmesan cheese and Italian seasoning.
Divide dough into 8 sections. Divide each section into 4 pieces. There should be 32 pieces of dough. Roll each piece into 4-inch rope.
Dip each rope in melted butter then roll in Parmesan mixture. Twist rope 3 times. Place on greased cookie sheets.
Bake 7 to 9 minutes or until golden brown. Serve warm with pizza sauce.
This recipe yields 32 twists.
QUESADILLA SQUARES
Yield: 8 servings
2 cups shredded cheddar cheese
2 cups shredded Monterey jack cheese
2 4-oz cans chopped green chiles,, drained
1 cup Bisquick? baking mix
4 large eggs, beaten
1/4 cup salsa
Preheat oven to 425 degrees F. Coat a 9 x 13- inch baking dish with vegetable oil spray. Sprinkle cheeses on bottom; top with chiles; set aside. In a mixing bowl, combine milk, eggs and Bisquick and beat until smooth. Carefully pour mixture over chiles. Top with salsa. Bake until puffed and golden, about 25 to 30 minutes. Cool for 10 minutes. Cut into bite-size pieces and serve warm.
BUTTER HERB BAKED FISH
Yield: 4 servings
This recipe has a nice golden crust.
1/2 c. butter
2/3 c. crushed saltine crackers
1/4 c. grated Parmesan cheese
1/2 t. each basil leaves, oregano leaves, and salt
1/4 t. garlic powder
1 lb. sole or perch (cod is okay, too)
Preheat oven to 350 degrees. In a 13 x 9 x 2 baking pan, melt butter in preheated oven, (5 to 7 minutes).
Meanwhile in a 9" pie pan combine cracker crumbs, Parmesan cheese, basil, oregano, salt and garlic powder. Dip fish fillets in butter and then in crumb mixture.
Arrange fish fillets in baking pan. Bake near center of oven for 25 to 30 minutes or until fish is tender and flakes with a fork.
Serve immediately.
Source: Land O Lakes Butter Advertisement in Magazine
SAUCE:
2 1/2 tbsp flour
1 tsp dill, crumbled
1/2 tsp salt
2 cups skim milk
2 tbsp lemon juice
For sauce: blend flour and milk until smooth, add seasonings and cook, stirring constantly, until it thickens. Remove from heat and stir in lemon juice.
Drain salmon and mash. Combine cheese and egg. Stir in salmon and broccoli. Fill manicotti with mixture.
Cover the bottom of a shallow baking dish with a small amount of sauce, Arrange the manicotti over it. Top with remaining sauce and sprinkle with Parmesan cheese. Bake 30-35 minutes at 350F.
DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE
Prep Time: approx. 20 Minutes.
Ready in: approx. 4 Hours 20 Minutes.
Makes 1 - 9 inch pie (8 servings).
Directions
1 In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.
2 In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.
3 Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.
Source: I got this from a recipe card collection a friend gave me.
POTATO & HAM SOUP
2 cups red potatoes, peeled & cubed
3 tablespoons butter
1 small onion, chopped fine
3 tablespoons flour
cayenne pepper
black pepper
3 cups milk
1/2 teaspoon salt
1 cup cooked, cubed ham
1 cup shredded cheddar cheese (4 ounces)
fresh chopped parsley or chives for garnish, if desired
Cook potatoes in boiling water until tender. Drain; reserve 1 cup of the liquid. Melt butter in a saucepan over medium heat. Add onion; cook, stirring, until tender. Stir in flour; season with red and black pepper. Cook for about 3 more minutes, stirring. Add potatoes, reserved liquid, milk, and salt; stir well. Add ham; simmer for 5 minutes, stirring frequently. Remove from heat and let cool for about 5 minutes. Add cheese; stir until melted. Top with fresh parsley or chives, if desired.
Serves 3 to 4.
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Heart Healthy
BAKED MUSHROOMS WITH GARLIC BREAD CRUMBS
Yield: 4 servings
12 large mushrooms
1 tablespoon olive oil
1/2 cup coarse dry bread crumbs, preferably from day-old Italian bread
1 garlic clove (crushed through a press)
1/2 teaspoon fresh thyme, (1/4 tsp dried)
1/8 teaspoon salt, optional
1/8 teaspoon ground black pepper
OVEN: 400
Wipe mushrooms clean with a damp paper towel. Cut lengthwise through the stems into 1/4-inch-thick slices. Lightly brush a 7x9-inch baking dish with 1 tsp of the olive oil.
Heat the remaining 2 teaspoons oil in a medium skillet. Add the bread crumbs and cook over medium heat, stirring until the crumbs are coated with oil and begin to brown, about 5 minutes. Stir in the garlic, thyme, salt, and pepper.
Cook, stirring, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Sprinkle the crumb mixture evenly over the mushrooms.
Bake 25 minutes, or until the mushrooms are tender. Serve hot or at room temperature.
From lemon grate 1 tsp zest and squeeze 2 Tbs. juice. In zip-lock bag combine oil, rosemary, thyme, garlic, 1/2 tsp salt, 1/4 tsp pepper and lemon zest. Add pork, toss to coat. Marinate in refrigerator at least 1 hour, turning occasionally. Remove pork from bag. Heat skillet over medium-high heat. Add pork; cook until no longer pink, 3-4 minutes each side. Remove to serving platter; keep warm. In same skillet melt butter over medium heat. Add mushrooms; cook until golden, 5 minutes. Add remaining ingredients to skillet. Bring to boil, simmer 2-3 minutes until thickened. Serve mushroom gravy over pork.
Makes 4 servings; 4 gms carbs per serving
LOW-FAT CHICKEN CHEDDAR POT PIE
WW Recipe
6 Points per serving
1 c. low-fat baking mix
1/4 c. water
Filling:
1 1/2 c. chicken broth
2 c. potatoes, peeled and cubed
1 c. carrots, sliced
1/2 c. celery, sliced
1/2 c. onions, chopped
1/2 c. bell peppers, chopped (can use red for color)
1/4 c. unbleached flour
1 1/2 c. skim milk
2 c fat-free cheddar cheese, grated
4 c. chicken, skinless light meat, cooked and cubed
1/4 tsp. poultry seasoning
Preheat oven to 425?. To prepare crust, combine 1 cup baking mix and water until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Follow directions accordingly for crust. To prepare filling, heat broth in a saucepan. Add potatoes, carrots, celery, onions, and bell peppers. Simmer 15 minutes or until all is tender Blend flour with milk. Stir into broth mixture. Cook and stir over medium heat until slightly thickened. Stir in cheese, chicken, and poultry seasoning. Heat until cheese melts. Spoon into a 2-quart casserole dish. Place crust over filling in casserole. Seal edges. Make slits in crust for steam. Bake, for 40 minutes or until golden brown.
Makes 4 servings.
Calories.....294.....Fat......3 g.....Fiber.....2 g
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Diabetic Choices
BEEF STROGANOFF
1 large onion, cut lengthwise and thinly sliced
1/2 cup plain nonfat yogurt
1/3 cup reduced fat sour cream
3 tablespoons snipped chives, divided
1 tablespoon all-purpose flour
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon olive oil
1 pound boneless sirloin steak, cut in half lengthwise and sliced into 1/4 inch pieces
6 oz. portobello or button mushrooms sliced
8 oz. cooked mafalda or other wide noodles
12 ounces steamed baby carrots
Heat large nonstick skillet over low heat; add onions. Cover; cook stirring occasionally, 10 minutes or until tender. Remove onion from skillet. Set aside. Combine yogurt, sour cream, 2 tablespoons chives, flour, mustard, salt and pepper in small bowl. Set aside. Heat oil in nonstick skillet over medium-high heat. Add beef and mushrooms; cook and stir 3 to 4 minutes or until beef is lightly browned. Return onion to skillet. Reduce heat to low. Stir in yogurt mixture until well blended; cook and stir until slightly thickened, about 2 minutes. Serve over noodles and carrots. Sprinkle with remaining 1 tablespoon chives.
Makes 6 servings
Nutritional Information Per Serving: Calories 179; calories from fat 24%; total fat 5 g; saturated fat 1 g; Protein 20 g; Carbohydrate 14 g; cholesterol 45 mg; sodium 190 mg; fiber 2 g
Dietary Exchanges: 1 vegetable, 1 starch, 2 1/2 lean meat
MUSHROOM POTATOES
(LOW FAT)
1 (10-3/4oz) can low-fat condensed cream of mushroom soup
1/2 cup skim milk
1 onion, large and chopped
4 potatoes, peeled, diced and cooked paprika
Combine the soup, milk and onions. Pour into a 1-1/2 quart casserole dish that has been coated with non-stick spray. Sprinkle with the paprika. Bake in a 350 degree oven, uncovered for 30 minutes or until bubbly.
Makes 8 1/2-cup size servings. Diabetic Exchange for one serving equals 1 starch. Calories, 80 Fat, 1 gm Proteins, 2 gm Sodium, 159 mg Cholesterol, 3 mg Carbs, 16 gm
PASTA VEGETABLE SALAD
Besides good flavor, a nice thing about this salad is that it keeps well. Excellent for smaller households.
Makes 16 servings.
2 Tbsp cider vinegar
2 Tbsp tomato sauce
2 tsp sugar (may use sugar substitute)
2 Tbsp olive oil
1 garlic clove, minced
1/4 tsp dried marjoram leaves
1/4 tsp basil
1/4 tsp salt, or to taste (optional)
1 cup uncooked penne or similarly shaped pasta
1 large tomato, cubed
1 small zucchini, cubed
1 medium red or yellow pepper, seeded & chopped
1 cup broccoli or cauliflower florets
Combine vinegar and tomato sauce in a large serving bowl; stir to mix well. Stir in the sugar, oil, garlic, marjoram, basil and salt (if desired). Set aside.
Cook the pasta according to package directions. Transfer to a colander and rinse under cold, running water. Drain.
Meanwhile, add the tomatoes, zucchini, pepper and broccoli to the bowl with the dressing. Stir to mix well. Stir in pasta. Serve immediately or cover and refrigerate 1 hour or up to 36 hours before serving. Stir before serving.
Nutritional Information (per 1/2 cup serving): 44 Cal; 2 g Total Fat; 6 g Carb; 0 mg Cholesterol; 14 mg Sodium; 1 g Fiber; 1g Protein.
Dietary Exchanges: 1/2 Starch.
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Ingredients:
3 cups iceberg lettuce
1 cup frozen green peas -- thawed
1/4 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green pepper
1/4 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 ounces reduced-fat cheddar cheese -- grated
2 slices bacon, cooked crisp and drained well, crumbled
2 medium hard-boiled eggs -- sliced
Preparation:
In a medium glass bowl, layer lettuce and other vegetables. In a small bowl, mix together yogurt and mayonnaise and spread on the top layer. Top with cheese, crumbled bacon, and sliced eggs. Cover with plastic wrap and refrigerate 8 hours or more.
IRISH EGGS
Ingredients:
1 can (20 oz.) Corned Beef Hash
1 tsp Salt
1/2 cup Ketchup
1 small Diced Onion
4 Eggs
Method:
Mix all ingredients except eggs. Cover and simmer 10 minutes in a medium skillet. Make four hollows in the surface of the hash and break eggs into each hollow. Cover and simmer until eggs are done.
Serves 2 to 3.
ITALIAN STUFFED CHICKEN BREAST
Serves 1.
Ingredients:
1/2 cup Tomato sauce
1 teaspoon Parmesan cheese
4 ounces Chicken breast
1/4 teaspoon Dried oregano
1/4 cup Havarti or Swiss cheese
1 teaspoon Melted butter
1 tablespoon Bread crumbs
Instructions:
Mix crumbs, parmesan cheese and oregano. Pound breast thin. Cover with havarti or Swiss cheese. Roll up and brush with butter. Roll in crumb mixture. Bake at 350 degrees for 30 minutes. Add sauce and bake 10 minutes more.
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