Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I hope the weather is nice where you live. To me that would be anything cooler. When I got to my car after my shift this morning, the outside temperature was over 80 degrees. That was just after 6 o'clock! We're in for another scorcher today but expecting some rain. I hope it rains away some of the heat!
We have a super issue for you today. I am quite pleased with the way it turned out, even if it is coming to you a bit late today. I worked some extra
hours on my shifts which left me little time for working on recipes. However, what you have here may very well make up for my lateness. It takes a lot of work on everyone's part to make this publication one of the most popular and highest rated newsletters in the world. We're not the biggest but we are certainly one of the best! I'd like to thank the following folks for helping me:
Ann, FL
Leasa, IA
Patricia, Charlevoix, MI
Larry Holmes, Toronto, Canada
Mary Jane, Stockton, CA
Marilyn, OH
Barbara, Chula Vista, CA
Luanne, FL
Johnny, LA
Aafrin, Pune, India
Treva, Knoxville, TN
Beverley, Montreal, Canada
Mary S., Nashville, TN
Brenda, AL
Jean, Syracuse, NY
Cathy L., Staten Island, NY
Tena, MO
Robyn, Auckland, New Zealand
We'll see you here again on Sunday, God willing.
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
Money isn?t everything, but it rates right up there with oxygen!
~Zig Ziglar
Ramblings
Hi Folks,
With all the graduations going on this month, the graduates are getting much advice. Some of that advice is good and some remains puzzling. Here is some wisdom that the graduates may find very useful and so might many of the rest of us.
Ann, FL
Lessons in Life by Regina Brett, The Plain Dealer, Cleveland, OH
To celebrate growing older, I once wrote the 45 lessons life taught me. It is the most-requested column I've ever written. My odometer rolls over to 50 this week, so here's an update:
1. Life isn't fair, but it's still good.
2. When in doubt, just take the next small step.
3. Life is too short to waste time hating anyone.
4. Don't take yourself so seriously. No one else does.
5. Pay off your credit cards every month.
6. You don't have to win every argument. Agree to disagree.
7. Cry with someone. It's more healing than crying alone.
8. It's OK to get angry with God. He can take it.
9. Save for retirement starting with your first paycheck.
10. When it comes to chocolate, resistance is futile.
11. Make peace with your past so it won't screw up the present.
12. It's OK to let your children see you cry.
13. Don't compare your life to others'. You have no idea what their journey is all about.
14. If a relationship has to be a secret, you shouldn't be in it.
15. Everything can change in the blink of an eye. But don't worry; God never blinks.
16. Life is too short for long pity parties. Get busy living, or get busy dying.
17. You can get through anything if you stay put in today.
18. A writer writes. If you want to be a writer, write.
19. It's never too late to have a happy childhood. But the second one is up to you and no one else.
20. When it comes to going after what you love in life, don't take no for an answer.
21. Burn the candles, use the nice sheets, wear the fancy lingerie. Don't save it for a special occasion. Today is special.
22. Over prepare, then go with the flow.
23. Be eccentric now. Don't wait for old age to wear purple.
24. The most important sex organ is the brain.
25. No one is in charge of your happiness except you.
26. Frame every so-called disaster with these words: "In five years, will this matter?"
27. Always choose life.
28. Forgive everyone everything.
29. What other people think of you is none of your business.
30. Time heals almost everything. Give time time.
31. However good or bad a situation is, it will change.
32. Your job won't take care of you when you are sick. Your friends will. Stay in touch.
33. Believe in miracles.
34. God loves you because of who God is, not because of anything you did or didn't do.
35. Whatever doesn't kill you really does make you stronger.
36. Growing old beats the alternative -- dying young.
37. Your children get only one childhood. Make it memorable.
38. Read, learn, and use your imagination.
39. Get outside every day. Miracles are waiting everywhere.
40. If we all threw our problems in a pile and saw everyone else's, we'd grab ours back.
41. Don't audit life. Show up and make the most of it now.
42. Get rid of anything that isn't useful, beautiful or joyful.
43. All that truly matters in the end is that you loved.
44. Envy is a waste of time. You already have all you need.
45. The best is yet to come.
46. No matter how you feel, get up, dress up and show up.
47. Take a deep breath. It calms the mind.
48. If you don't ask, you don't get.
49. Yield.
50. Life isn't tied with a bow, but it's still a gift.
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!
When using a can of tomato paste, open both ends of the can, then just slide the lid down. It will scrape the sides as it goes, saving a few extra steps of trying to get if all out with a spoon or spatula.
I didn't really believe it, so I did it. Works like a charm. The only thing I would suggest is washing the ends of the can.
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
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F-R-E-E SHIPPING ON ALL ORDERS !
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cake.
Please send your request using this link. Tell us some basic
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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
12th Patricia in Winnipeg, Manitoba, Canada
13th Carolyn A. in Saint Helen, Michigan
15th Mary Jane M. in Stockton, California
16th John M. in Carrier Mills, Illinois
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17th Linda G. in Michigan
18th Janet S. in Imboden, Arkansas
19th Vivi C. in Christchurch, New Zealand
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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.
This cute cartoon was shared by Patricia, Charlevoix, MI
Men Are Just Happier People ...
Shared by Larry Holmes, Toronto, Canada
Your last name stays put.
The garage is all yours.
Wedding plans take care of themselves.
Chocolate is just another snack.
You can never get pregnant.
You can wear a white T-shirt to a water park. Heck, you can wear NO shirt to a water park.
Car mechanics tell you the truth.
The world is your urinal.
You never have to drive to another gas station restroom because this one is just too icky.
You don't have to stop and think of which way to turn a nut on a bolt.
Same work, more pay.
Wrinkles add character.
Wedding dress:$5000.00.
Tux rental: $100.00.
People never stare at your chest when you're talking to them.
The occasional well-rendered belch is not only appreciated by your friends, but practically expected.
New shoes don't cut, blister, or mangle your feet.
One "mood" all the time.
Phone conversations are over in 30 seconds flat.
You know stuff about tanks.
A five-day vacation requires only one suitcase.
You can open all your own jars.
You get extra credit for the slightest act of thoughtfulness.
If someone forgets to invite you, he or she can still be your friend.
Your underwear is $8.95 for a three-pack.
Three pairs of shoes are more than enough.
You almost never have strap problems in public.
You are unable to see wrinkles in your clothes.
Everything on your face stays its original color.
The same hairstyle lasts for years, maybe decades.
You only have to shave your face and neck.
You can play with toys all your life.
Your belly usually hides your hips.
One wallet and one pair of shoes one color for all seasons.
You can wear shorts no matter how your legs look.
You can "do" your nails with a pocket knife.
You have freedom of choice concerning growing a mustache.
You can do Christmas shopping for 25 relatives on December 24th in 25 minutes.
Definitions Not in A Dictionary
Shared by Mary Jane, Stockton, CA
ADULT:
A person who has stopped growing at both ends
and is now growing in the middle.
BEAUTY PARLOR:
A place where women curl up and dye.
CANNIBAL:
Someone who is fed up with people.
CHICKENS:
The only animals you eat before they are born
and after they are dead.
COMMITTEE:
A body that keeps minutes and wastes hours.
DUST:
Mud with the juice squeezed out.
EGOTIST:
Someone who is usually me-deep in conversation.
HANDKERCHIEF:
Cold Storage.
INFLATION:
Cutting money in half without damaging the paper.
MOSQUITO:
An insect that makes you like flies better.
RAISIN:
Grape with a sunburn.
SECRET:
Something you tell to one person at a time.
SKELETON:
A bunch of bones with the person scraped off.
TOOTHACHE:
The pain that drives you to extraction.
TOMORROW:
One of the greatest labor saving devices of today.
YAWN:
An honest opinion openly expressed.
WRINKLES:
Something other people have.
You have character lines.
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!
MINNESOTA
MINNESOTA CHICKEN
~Submitted by Marilyn, OH
Maggie, I received this from my friend and it is great. Hope your readers will enjoy it also.
1 cup hot cooked wild rice (1/2 cup uncooked)
1 cup ricotta cheese
1/3 cup finely shredded Parmesan cheese
1/3 cup bottled minced roasted garlic or 2 Tbsp. minced garlic (about 12 cloves)
1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon snipped fresh parsley (optional)
Salt and pepper
6 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
2 Tbsp. butter
1 recipe Red Pepper Sauce (see recipe below)
Fresh chives (optional)
For stuffing, in a medium bowl stir together the wild rice, ricotta cheese, Parmesan cheese, roasted garlic, rosemary, and, if desired, parsley. Season to taste with salt and pepper; set aside.
Place each chicken piece between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap. Spoon about 1/3 cup of the stuffing into the center of each chicken piece. Fold in bottom and sides; roll up. Secure with wooden toothpicks.
In a large skillet cook chicken on all sides in hot butter over medium heat until brown. Transfer chicken to a 2-quart rectangular baking dish. Bake chicken in a 350F oven for 30 to 35 minutes or until chicken is no longer pink.
Meanwhile, prepare the Red Pepper Sauce (recipe below). To serve, cut each chicken roll into slices. If desired, garnish with fresh chives. Spoon the sauce over chicken.
Makes 6 servings.
Red Pepper Sauce: In the reserved skillet combine 1/4 cup chicken broth and 2 tablespoons wine or chicken broth. Cook about 2 minutes or until reduced by half, stirring to loosen browned bits. Stir in 2 tablespoons chopped green onion, 1 tablespoon minced shallot or green onion, 1 1/2 teaspoons snipped fresh parsley, and 1 clove garlic, minced. Cook for 1 minute. Stir in 1 cup whipping cream. Bring to boiling; reduce heat to medium. Cook for 3 to 4 minutes or until slightly thickened, stirring occasionally. Stir in one 12-ounce jar roasted red sweet peppers, drained and cut into strips, and 4 teaspoons snipped fresh chives.
Note: You can buy the minced roasted garlic and the roasted red sweet peppers in jars in some supermarkets or specialty shops. To roast your own sweet pepper, cut 1 medium red sweet pepper in half. Remove and discard stem, seeds, and membranes. Cut each pepper half in half again. Place pepper pieces, cut sides down, on a foil-lined baking sheet. Bake in a 425F oven for 20 to 25 minutes or until the pepper skin blisters. Remove pepper pieces from baking sheet; wrap in foil. Let stand for 30 minutes. Remove and discard skin from pepper pieces; cut into strips.
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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Dark, moist carrot bread is a Mimi's Cafe specialty. Now it's yours. It's dark, moist and delicious. And it comes in a bread basket to your table at this French-themed west coast casual restaurant. Now the tastiest carrot bread ever can be yours to create at home with a couple of grated carrots, molasses, raisins and chopped walnuts. You'll be baking this one in the oven for at least an hour. That should be enough time to warm up the house and send amazing smells wafting through every room. Line the carpet with newspaper to catch the family drool.
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts
1. Preheat oven to 350 degrees.
2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand.
4. Pour flour mixture into the other ingredients and stir until combined.
5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done.
Makes 2 loaves.
TORTELLINI SALAD
~Submitted by Luanne, FL
16 ounces cheese-filled tortellini
1 green and 1 red bell pepper, thinly sliced
1 small red onion, julienned
1/2 cup sliced black or green olives
1/2 cup crumbled feta cheese
1 boneless chicken breast half, cooked and sliced
1/4 cup olive oil
2 teaspoons lemon zest
1/4 cup lemon juice
2 tablespoons finely chopped walnuts
1 tablespoon honey
Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled.
Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled.
In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve.
NORTH CAROLINA PORK
~Submitted by Johnny, LA
1 Boston butt or end-cut boneless pork roast, 5 to 7 lbs.
Salt, freshly ground black pepper
Wood chips or chunks
Lexington-Style Barbecue Sauce:
2 cups cider vinegar
1 tbl. salt
1 tbl. ground white pepper
1 tbl. red pepper flakes
2 tbls. white sugar
1/4 cup brown sugar
1/2 tsp. black pepper
1/2 cup ketchup
1. Soak hickory or apple wood chips in water 30 minutes. When coals in a covered grill are ready, place the drained wood chips directly on charcoal
briquettes or in the smoker box of a gas grill. For best flavor, opt for charcoal and plan to replenish both coals and damp wood chips. Plan on low, slow cooking, so don?t use too many
briquettes at once; you may wish to use an indirect cooking method with a drip pan directly underneath the pork roast, especially if it?s fatty, though it probably won?t be.\
2. Season pork with salt and pepper. Place meat in center of cooking grate and cook slowly over low heat for 3 to 4 hours or until an instant-read thermometer registers 180 to 190 degrees. The meat should be very tender and falling apart. Be sure to add coals each hour to keep the heat constant in the grill.
3. Meanwhile, mix all barbecue sauce ingredients and let sit 10 minutes. Then pull meat from the skin, bones and fat. Chop finely or shred with two forks back-to-back.
4. Add enough Lexington barbecue sauce to the pork while it?s still hot to keep the meat moist.
Menu tip: Serve on white buns and top with coleslaw. Dress the sandwich with the barbecue sauce instead of mayonnaise. Serve additional sauce on the side.
Serves 8 to 10.
Lexington-Style Barbecue Slaw:
4 cups chopped cabbage, a food processor works great
1/4 cup sugar
1/2 tsp. black pepper
Dash red pepper
1 tsp. salt
1/3 cup ketchup
2 tbls. white vinegar
Combine all ingredients and leave in refrigerator until cold, at least 4 hours or overnight.
Serves 4 to 6.
FROSTY FRUITED YOGURT
~Submitted by Aafrin, Pune, India
Servings: 12 servings
Prep Time: 20 minutes
4 1/4 cups granola-type cereal, divided
1/4 cup butter or margarine, melted
2 (14-ounce) cans EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
2 cups plain yogurt
2 1/3 cups frozen sliced fruit, thawed (strawberries, raspberries, peaches or blueberries)
1/3 cup lemon juice
Preheat oven to 350?F. In large bowl, combine 3 cups granola and butter; mix well.
Firmly press mixture on bottom of 11x7-inch pan. Bake 10 minutes; cool.
In medium bowl, combine EAGLE BRAND? and yogurt; mix until smooth. Add fruit, mix well.
Stir in lemon juice. Pour mixture over prepared crust. Sprinkle with remaining 1 1/4 cups granola. Cover; freeze overnight or until firm. Store leftovers covered in freezer.
Preheat oven to 325. Butter 2 layer cake pans and line the bottoms with parchment or waxed paper.
Butter the waxed paper. Sift the flour with the baking powder and set aside. In a large mixing bowl cream the butter until fluffy, then gradually add the sugar, beating until creamy. Add the eggs one at a time, and beat in thoroughly. Add the flour mixture alternately with the milk beginning and ending with the dry ingredients. Stir well after each addition, but do not over mix. Stir in the vanilla extract.
Turn the batter into the prepared pans. Bake 35 minutes. When the cake is done cool 10 minutes in the pans then turn out onto cake racks to cool completely.
To make the frosting: Combine the brown sugar and milk in a large saucepan. Bring to a boil and cook stirring constantly, to a soft-ball stage. Remove from heat. Add butter and vanilla, and beat at high speed until thick enough to hold to the cake when spread. If the frosting becomes too thick, beat in a few drops of hot water. Spread the caramel frosting over one layer of the cake, top with the other layer and cover the top and sides of the entire cake with the remaining frosting.
HOISIN-LIME SALMON WITH ASPARAGUS COUSCOUS
~Submitted by Beverley, Montreal, Canada
For Cheesy-Carol, Bama-Brendie and all other salmon lovers.. even I think this looks good! :~))
Lime-drizzled broiled salmon gets a sweet-spicy Asian twist from hoisin, a sauce common in Chinese cuisine. Swapping in couscous instead of rice saves time.
Ingredients
2 Tablespoons hoisin sauce
2 Teaspoons honey
4 center-cut salmon fillets, (6-ounces each), about 1 1/2 inches thick
1/2 lime, plus several wedges for garnish
Coarse salt and freshly ground black pepper
1 scallion, thinly sliced
Nonstick cooking spray
Asparagus Couscous:
1 Cup couscous
Zest of 1/2 lime
2 Teaspoons vegetable oil
1 Teaspoon coarse salt
8 Ounces asparagus, sliced 1/4-inch thick on the bias
Directions
Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.
Bring 2 cups water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.
Preheat broiler with rack set 4 inches away from heat. In a small bowl, stir together hoisin and honey; set aside.
Spray a baking sheet or broiler pan with cooking spray. Place salmon on sheet, skin-side down. Squeeze juice of half a lime evenly over salmon; season with salt and pepper. Place under broiler, and cook for 5 minutes. Remove from oven, and drizzle each fillet with 2 teaspoons hoisin mixture. Return to broiler, and cook until glaze is bubbling and salmon is cooked through, 2 to 3 minutes. Divide couscous evenly among 4 plates. Top each with salmon, and garnish with scallions and lime wedges. Serve immediately.
Serving: Serves 4
Source: Martha Stewart
CREAMY THYME-POTATO GRATIN
~Submitted by Mary S., Nashville, TN
Rich layers of potatoes seasoned with savory cream cheese, thyme and garlic and topped with a crunchy Parmesan bread crumb topping is perfect as a special occasion side dish.
Ingredients:
4 medium potatoes, peeled and thinly sliced (about 4 cups)
2 tablespoons butter, melted
1 teaspoon thyme leaves
1/2 teaspoon garlic salt
1/8 teaspoon ground white pepper
4 ounces (1/2 package) cream cheese, softened
1/2 cup heavy cream
3 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs
Directions:
1. Preheat oven to 375?F. Toss potatoes with melted butter, thyme, garlic salt and white pepper in medium bowl.
2. Mix cream cheese and cream until well blended. Layer 1/3 of potato mixture in 1 1/2-quart baking dish. Spread 1/2 of the cream cheese mixture evenly over potatoes. Repeat layers, ending with potatoes. Mix Parmesan cheese and bread crumbs in small bowl. Sprinkle over potatoes. Cover with foil.
3. Bake 40 minutes. Remove foil. Bake 15 minutes longer or until potatoes are tender and top is golden brown.
BRUNSWICK STEW
~Submitted by Brenda, AL
2 or 3 pound chicken
1 ham bone or ham hock
3 quarts water
1/2 cup sugar
1 bay leaf
2 Tablespoons chopped parsley
2 med onions, chopped
4 cups canned tomatoes, chopped
2 cups celery tops, chopped
2 cups lima beans, fresh or frozen
dash of Tabasco sauce or hot sauce of choice
1 teaspoon black pepper
4 cups whole kernel corn
4 large potatoes
1/2 cup REAL BUTTER (do not use margarine)
salt only after tasting
Put first six ingredients in big pot and cook until chicken is tender. Remove chicken from pot and debone and cut into small pieces. Return to pot. Remove ham from bone cut up and return to
pot. Add next six ingredients and simmer 45 minutes. Add the butter and corn and simmer additional 45 minutes. While stew is cooking the last 45 minutes cook potatoes until done and mash. Or run through a ricer. Add to the stew. Heat through. This serves 12 to 15 people.
PICADILLO
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
This spicy dish of ground meat cooked with tomatoes, garlic, and onions is popular in many Latin countries. This recipe lightens it up by using extra-lean ground beef mixed with black beans. Serve with warm low-fat flour tortillas or rice.
Ingredients:
1 teaspoon olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed with garlic press
1 pound extra-lean ground beef (96% fat free)
1 can (15 to 19 ounces) black beans, rinsed and drained
1 can (15 ounces) crushed tomatoes with tomato puree
1/4 cup dark seedless raisins
3 tablespoons coarsely chopped pimiento-stuffed olives (salad olives)
3 tablespoons tomato paste
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook 6 to 8 minutes or until tender and golden, stirring occasionally. Add garlic and cook 1 minute, stirring. Stir in ground beef, breaking up meat with side of spoon; cook 5 minutes or until meat is no longer pink.
Stir in beans, tomatoes with their puree, raisins, olives, tomato paste, vinegar, cumin, salt, and pepper; heat to boiling over medium-high heat. Reduce heat to medium-low and simmer 8 to 10 minutes or until slightly thickened.
Grinder, hoagie, and submarine?various names for what some consider the quintessential American sandwich: The two-fisted sandwich comes in a variety of guises. Young chefs can help put the sandwich together. This grinder needs only chips and a piece of fruit to make it a meal.
1 green bell pepper, seeded and cut into rings
1 garlic clove, crushed
2 tablespoons olive oil
1/2 teaspoon dried minced onion
1/2 pound thinly sliced ham
1 medium tomato, thinly sliced
1 (14-ounce) loaf French bread, split lengthwise
4 ounces thinly sliced Provolone
Heat oven to 350 degrees F. In medium skillet over medium-high heat; saut? green pepper and garlic in oil until pepper is crisp-tender, about 4 minutes. Toss in dried onion. Remove green pepper, reserving oil mixture in skillet.
Layer ham, tomatoes and green pepper on bottom half of bread. Drizzle oil mixture over top, sprinkle with oregano; top with cheese slices. Cover with top of bread. Wrap loaf in foil; bake for 15 minutes. Remove from foil; slice to serve.
1 cup herb-seasoned stuffing cubes
? cup butter, melted
1 can (28 ounces) tomatoes, undrained and cut up
1 tablespoon sugar
? teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon basil leaves
Heat oven to 350?F. In small bowl, toss stuffing cubes with butter. In 2-quart casserole, combine remaining ingredients. Sprinkle with stuffing cubes. Bake 20 to 25 minutes or until heated through.
Makes 6 servings.
WRAP AND ROLL BASIL PINWHEELS
~Submitted by Leasa, IA
I've been perusing appetizer recipes to include on my catering list. This one is a definite keeper!
3 7-8 inch flour tortillas
1 5.2 oz Boursin cheese or 1 5 oz container semi soft cheese with garlic and herbs
12 large fresh basil leaves
1/2 of a 7 oz jar roasted red sweet peppers, cut into 1/4 inch wide strips
4 oz thinly sliced cooked roast beef, pork, ham, or turkey...or a combo
1 T mayo or Miracle Whip
Fresh basil leaves, optional
Spread each tortilla with 1/3 of the Boursin cheese. Add a layer of the large basil leaves to cover cheese. Divide roasted red pepper strips over the basil leaves, 1-2 inches apart. Top with meat slices. Spread 1 t mayo or Miracle Whip over the meat. Roll up tortillas tightly. Wrap each roll tightly in plastic wrap. Refrigerate 2-3 hrs to blend flavors.
To serve, remove the rolls from the refrigerator. Remove plastic, cut each of the rolls into 1 inch slices (diagonal if desired). Garnish with remaining basil leaves.
Makes about 24 pinwheels.
Source: Better Homes and Gardens
TANDOORI CHICKEN WITH DATE-NUT COUSCOUS
~Submitted by Cathy L., Staten Island, NY
I've made this several times so far and its been great every time!!! I've also made this with chicken breasts and boneless skinless chicken thighs.
Four Servings
Prep Time: 15 min (plus marinating)
Cook Time: 45 min
1 cup whole milk yogurt
Juice of 1/2 lemon (about 2 tablespoons)
1 tablespoon finely chopped fresh ginger
1 clove garlic, minced
2 teaspoon garam masala
3 pounds chicken drumsticks (about 12), rinsed and patted dry
Salt
1 cup couscous
1/3 cup chopped pitted dates (about 1 1/2 ounces)
1/2 cup sliced almonds, toasted
1/4 cup chopped fresh parsley
1. In a medium bowl, stir together the yogurt, lemon juice, ginger, garlic and garam masala. Transfer the yogurt mixture to a large resealable plastic bag and add the chicken, being sure to coat each piece. Refrigerate for at least 1 hour or overnight.
2. Preheat the oven to 425?. Place the chicken on a foil-lined rimmed baking sheet, season with salt and roast until juices run clear, about 45 minutes. Let the chicken stand for 5 minutes before serving.
3. Meanwhile, in a medium saucepan, bring 1 1/2 cups salted water to a boil. Remove from the heat and stir in the couscous and dates. Cover and let stand for 5 minutes. Uncover and fluff with a fork. Stir in the toasted almonds and parsley. Serve with the chicken.
2 packages dry yeast
2 1/2 cups water
6 cups unbleached flour
1 tablespoon salt
Glaze:
1 egg white
1/2 cup cold water
Stir yeast into 1 cup of warm water. When mixture is creamy (about 10 minutes), pour into large mixing bowl and add 1 1/2 cups of lukewarm water. Start adding the flour. After all but 1 cup of the flour has been added, turn dough out onto work surface, sprinkle salt over dough, and knead for about 5 or 6 minutes while adding the rest of the flour. Dough should be moist and satiny. Place dough in bowl, cover and let rise until double, about 1 1/2 to 2 hours. Punch down and let rise again for 30-45 minutes. Divide dough into 2 or 3 pieces, and rest for 15 minutes. Shape into loaves or baguettes. Place on greased baking sheet and let rise, covered for 45-60 minutes, until doubled. Bake at 450F for 20-25 minutes (baguette), 40-45 minutes (round loaf).
Chocolate cookie dough is wrapped around caramel filled chocolate candies.
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate-covered caramel candies
1 Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
2 Preheat oven to 375 degrees F (190 degrees C).
3 Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
4 Bake for 8 minutes in the preheated oven. Let cool for at least 5 minutes on the baking sheets before removing to wire racks to cool completely.
Makes 4 dozen.
CREAMY CRAB DIP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
6 tbsp. butter
1/4 c. chopped onion
1 clove garlic, minced
2 tbsp. chopped fresh parsley
2 (3 oz.) pkgs. cream cheese, cut into cubes
1 to 2 tsp. Worcestershire sauce
1/4 tsp. hot sauce
1/8 tsp. salt
2 (6 oz.) pkgs. frozen crabmeat, thawed, drained, and flaked
Place butter in 2 quart casserole. Microwave at high for 45 seconds or until butter melts. Add onion, garlic, and parsley; cover with heavy duty plastic wrap. Microwave at high for 2 1/2 to 3 1/2 minutes or until onion is tender. Add cream cheese; cover and microwave at high for 1/2 to 1 minute stirring once. Stir in Worcestershire sauce, hot sauce, and salt; mix well. Gently stir in crabmeat. Microwave at high for 1 1/2 to 2 1/2 minutes or until thoroughly heated. Serve on crackers.
Yield: 2 cups. Dip may be made ahead and chilled. Serve hot or cold.
Noodle Salad:
1 packet Singapore or Hokkien noodles
? cup toasted cashew nuts
? cup thread or desiccated coconut
4-6 shitake mushrooms, sliced (optional)
? red onion, sliced
? cucumber, sliced
1-2 tablespoons chopped fresh mint
? cup vinaigrette
juice 2 limes or 1 lemon
In a snap lock bag toss the lamb shoulder chops with the teriyaki marinade and hoisin sauce.
Refrigerate for 30 minutes or up to overnight.
Cook the noodles in boiling salted water for 2-3 minutes, drain and refresh under cold water. Drain well.
In a bowl toss together the noodles, cashew nuts, coconut, mushrooms, onion, cucumber, mint and vinaigrette, lime or lemon juice.
BBQ or pan-fry the lamb chops or grill under a moderate heat turning regularly for about 7-8 minutes until cooked to medium.
Serve the lamb with the Noodle Salad.
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Heart Healthy
AMERICA'S FAVORITE PORK CHOPS
~Submitted by Mary S., Nashville, TN
Ingredients:
4 pork chops, about 3/4-inch thick
3/4 cup Italian dressing *
1 teaspoon Worcestershire sauce
* Or use a reduced-fat Italian dressing
Instructions:
Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).
Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time.
An easy way to marinade your pork chops. Serve with sliced tomatoes in vinaigrette, broccoli spears and garlic mashed potatoes.
This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine. (see Variation below)
Makes 1 - 8 x 8 " pan.
Prep Time: 10 Min;
Cook Time: 25 Min;
Ready In: 35 Min
1 cup unbleached flour
1 cup cornmeal
1/4 cup white sugar
1 tsp baking soda
3/4 tsp salt
1 cup plain nonfat yogurt
2 eggs, beaten
Preheat oven to 400? F (200? C). Lightly grease an 8 x 8" baking pan. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do NOT over mix, stir only until well blended. Pour batter into pan. Bake for 20 to 25 min, or until center of bread springs back when gently pressed.
Variation:
Do something BOLD, daring and 'different' with this recipe once it's finished baking . . . use the 'butter mix' and
Mozzarella cheese from the garlic bread recipe and make THIS your 'Cornbread Garlic Bread Special!" (follow cooking instructions and have a taste 'treat' delight!)
Hint:
Ya might want to 'shorten' your initial baking time on the cornbread so that the additional time with the cheese and 'browning' doesn't turn the underlying cornbread TOO hard! EXPERIMENT a bit!!)
Nutrition Info per Serving: Calories: 118; Total Fat: 1.4g; Cholesterol: 36mg; Sodium: 280mg; Total Carbs: 21.9g; Dietary Fiber: 1g; Protein: 4.4g
MEXICAN MACARONI AND CHEESE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
In a large bowl, combine cooked macaroni, cheddar cheese, onion, and parsley.
In a blender or food processor, combine cottage cheese, milk, and mustard. Process until smooth. Mix in salsa and fajita seasoning and pour over macaroni mixture. Mix thoroughly. Add salt and pepper to taste.
Coat a 2-quart casserole dish with nonstick cooking spray and place macaroni mixture into dish. Sprinkle breadcrumbs and Parmesan cheese over casserole. Bake for 20 minutes.
Yield: 8 servings
Per Serving: Calories: 200 Total fat: 4g
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Diabetic Choices
JAMAICAN CURRIED RICE
~Submitted by Luanne, FL
2 teaspoons olive oil
1 cup diced red bell pepper
1/2 cup sliced green onions
2 tablespoons curry powder
3 cups hot cooked rice
1/4 cup Equal? Spoonful*
2 tablespoons lime juice
1/2 teaspoon salt
1 can (20 oz.) pineapple chunks, drained
1 can (15 oz.) black beans, rinsed and drained
1/2 cup salted cashews
Heat oil in medium skillet. Cook and stir bell pepper and onions 2 to 3 minutes. Add curry powder; stir 30 seconds. Combine cooked rice, Equal?, lime juice and salt in medium-size bowl. Stir in cooked vegetable mixture, pineapple and black beans. Rice may be served warm or at room temperature. Sprinkle with cashews just before serving.
Makes 8 servings.
* May substitute 6 packets Equal sweetener
Nutrition information per serving:
calories 196
protein 6 g
carbohydrate 31 g
fat 3 g
cholesterol 0 mg
sodium 474 mg
Food Exchanges: 1 1/2 starch, 1/2 fruit, 1 fat.
MEDITERRANEAN MORSELS
~Submitted by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 12 green olives stuffed with pimiento, drained
- 5 ounces cherry tomatoes, preferably sweet grape variety, rinsed and patted dry
- 1 14-ounce can cut hearts of palm, drained
- 4 ounces small or large whole mushrooms, quartered
- 1/2 cup canned garbanzo beans, rinsed and drained
- 1-1/2 tablespoons extra virgin olive oil
- 1 tablespoon dried basil leaves
- 20 plain crisp breadsticks (4 x 1/2 inches)
DIRECTIONS
Combine all ingredients except breadsticks in a gallon-sized plastic storage bag. Seal tightly and shake gently back and forth to coat completely.
Refrigerate 4 hours to allow flavors to blend. Serve with breadsticks and wooden toothpicks.
Nutritional Information Per Serving (1/2 cup plus 2 breadsticks): Calories: 94, Fat: 4 g, Cholesterol: 0 mg, Sodium: 295 mg, Carbohydrate: 12 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 3 g Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 1/2 Fat
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 (3 pound) boneless beef roast
1 medium onion, chopped
1/3 cup vinegar
3 bay leaves
1/2 teaspoon salt (optional)
1/4 teaspoon ground cloves
1/8 teaspoon garlic powder
12 hamburger buns, split
Cut roast in half; place in a crock pot. Combine next 5 ingredients; pour over roast. Cover and cook on low heat for 10 to 12 hours or until meat is very tender.
Discard bay leaves. Remove meat and shred with a fork. Serve on buns.
Serves 12.
Nutritional Analysis: One 1/2 cup serving (prepared without salt, calculated without bun) equals: 173 calories, 53 mg sodium, 78 mg cholesterol, 2 gm carbohydrate, 26 gm protein, 6 gm fat
Diabetic Exchanges: 3 lean meat
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~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 cup fat free milk
1 egg
1 tsp maple syrup
2 slices raisin bread, cut in 1/2-inch cubes
Beat together milk, egg, and maple syrup. Toss bread cubes in to coat.
Add to a nonstick skillet and stir over medium heat until set.
CRISPED CHIPS
~Submitted by Mary S., Nashville, TN
1 1/2 corn tortillas
vegetable cooking spray
Lightly spray each side of tortillas with vegetable cooking spray; cut into 8 wedges. Arrange on baking sheet. Bake at 400 degrees F., 3 minutes on each side or until crisp.
Makes 2 Servings.
MAKE-YOUR-OWN SALSA
~Submitted by Mary S., Nashville, TN
1/4 cup chopped red onions
2 tablespoons chopped green bell peppers
1/2 clove(s) garlic, minced
1 1/2 teaspoons light olive oil
1 1/2 cups chopped very ripe fresh tomatoes
1/4 teaspoon oregano
1 1/2 tablespoons chopped canned jalapeno peppers
1 1/4 tablespoons natural rice vinegar
3 teaspoons chopped fresh cilantro
3/8 teaspoon salt
pepper, as desired
Microwave onion, green pepper, garlic and oil 1 minute on high, covered. Add tomatoes and oregano; microwave 2 minutes on high. Stir in remaining ingredients. Refrigerate an hour or overnight to blend flavors.
Makes 2 Servings.
HONEY MUSTARD CHICKEN
~Submitted by Maggie, TX
1/4 cup honey
2 tablespoons butter, melted
2 tablespoons Dijon mustard
1 tablespoon orange juice
1/8 teaspoon curry powder
2 boneless skinless chicken breast halves
1 tablespoon vegetable oil
1/8 teaspoon salt
1/8 teaspoon pepper
In a small bowl, combine the honey, butter, mustard, orange juice and curry powder. Spoon half into a greased 8-in. baking dish.
In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place over sauce; turn to coat. Bake, uncovered, at 350? for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a meat thermometer reads 170?.
Yield: 2 servings.
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Publisher's Choice
ANGEL HAIR PASTA WITH CREAMY MUSHROOM SAUCE
4 servings
35 minutes (20 min prep, 15 min cooking)
This very creamy Pasta makes a good side dish. The recipe comes from Better Homes & Gardens.
4 ounces angel hair pasta (capellini)
1 1/2 cups fresh sliced mushrooms
1 medium onion, chopped (about 1/2 cup)
1 tablespoon butter
1 (3 ounce) package cream cheese, cut into cubes
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup milk
2 tablespoons snipped chives
Cook pasta according to package directions; Drain.
Meanwhile, for sauce, in a medium saucepan cook the mushrooms and onion in the butter until vegetables are tender. Stir in cream cheese, salt and pepper. Cook and stir over low heat until cheese is melted. Gradually stir in milk and chives; heat through. Pour sauce over pasta. Toss to coat. Serve immediately.
Makes 4 side servings.
SUMMER SQUASH CASSEROLE
WW Recipe
2 lbs squash (yellow or zucchini), sliced
2/3 cup chopped onions
1/3 cup chopped green pepper
2/3 cup reduced-fat cheddar cheese, shredded
1/2 cup egg substitute (or 6 egg whites)
1 4 oz jar diced pimientos, drained
1/4 tsp salt
1/4 tsp pepper
3 Tbsp bread crumbs
Preheat oven to 350. Steam veggies covered for 10 minutes (or I'll bet you could nuke them in the microwave on High for 5 minutes). Combine veggies, cheese and next 4 ingredients. Spray a 2 quart casserole with cooking spray. Spoon veggies into the casserole. Sprinkle with bread crumbs. Bake for 25 minutes.
4 servings (1 cup), 2 POINTS each
BAKED ASPARAGUS PARMESAN
1 pound asparagus, peeled
3 tablespoons butter, softened
1/2 cup Parmesan cheese, freshly grated
Salt and pepper to taste
Preheat oven to 450 degrees F. Steam asparagus until just al dente. Drain immediately. Butter bottom of baking dish and arrange row of asparagus side by side. Continue making layers until asparagus is used. Sprinkle with salt and pepper to taste. Top with cheese and dot with butter. Bake 15 minutes on top shelf of pre-heated oven.
Yield: 4 servings
CHEESECAKE WITH SAUCE
1/4 c. sliced almonds
2 c. cottage cheese
1/2 c. plain yogurt
3 eggs
1/2 c. Sweetener
2 tbsp. all purpose flour
1 tsp. grated lemon rind
1/2 tsp. almond extract
Sauce:
1 pkg. (300 g.) frozen, unsweetened fruit
1/2 c. sweetener
Sprinkle almonds evenly in greased 8 inch (20cm) springform pan. Bake at 350F. for 3-5 minutes or til golden brown. In processor or blender, blend cottage cheese til smooth. Add Add remaining ingredients and blend til smooth. Gently pour over almonds in pan.
Bake at 350F for 40-45 minutes or until set. Remove from oven and run knife around edge of cheesecake to loosen from rim. Cool on rack, then chill at least 2 hours.
For sauce, puree fruit in processor or blender. Press through sieve to remove seeds. Stir sweetener into sauce and chill. Spoon sauce over individual wedges of cheesecake and serve.
I bake extra chicken breasts at dinner just to prepare this for lunch the next day.
2 1/2 to 3 cups cooked diced chicken
5 strips bacon, cooked and crumbled
1 can (8 oz) water chestnuts, drained
2 ribs celery, thinly sliced
1 cup seedless green grapes, halved
3/4 cup mayonnaise
1 tablespoon parsley, fresh or dried
2 tablespoons finely minced green onions
1 teaspoon lemon juice
1/4 teaspoon ground ginger
dash Worcestershire sauce
salt and pepper, to taste
Combine first 5 ingredients in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with chicken mixture. Chill and stir again before serving.
Serving idea: Serve over slices of ripe avocado and lettuce leaves.
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