Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter.
I had a lot of fun putting today's issue together as I made time to work uninterrupted (when the teens were asleep). I have an unusually busy work week ahead so I set my alarm, on my day off, to rise before the chickens (there are no chickens here, folks). I knew if I was going to get an issue out on Wednesday morning, I'd have to do it early. I can recall the days when I did one of these
every day (did for many, many years). Of course, there were fewer recipes in each, but everything else was here. I don't know how I did it! Anyway... I work a 16-hour shift Tuesday (that would be yesterday to you) and enough 12-hour shifts the rest of the week to make
me dizzy. But - this issue will certainly please the masses!
Our Monthly Theme topic of Finger Foods ends Friday. The Monthly Theme issue is scheduled for posting on July 8. If you haven't sent yours in, please do. Just visit the
Monthly Theme - Recipe Submissions section to read more about it. You'll find the email link there to use in sending in your submissions. I thank you in advance.
Guess what? Some of you are not sending in recipes... Why is that? The nicest part of every issue is needing the great recipe you plan to fix for company next
weekend - and, finding it here, along with all sorts of other goodies. Come on... be a giver (not just a taker) and share some recipes with the group here. You'll be so glad you did. Just like I'm so glad I did this issue. It's fun!
Here are the givers that made today's issue possible. Say "Thanks!" to:
Leasa, IA
Larry Holmes, Toronto, Canada
Rusty, FL
Mary Jane, Stockton, CA
Marilyn, Canton, OH
Barbara, Chula Vista, CA
Tena, MO
Robyn, Auckland, New Zealand
Treva, Knoxville, TN
Jean, Syracuse, NY
Johnny, LA
Lisa H., Belmont, NC
Aafrin, Pune, India
Janet S., MN
Mary S., Nashville, TN
Larry Holmes, Toronto, Canada
Luanne, FL
Brenda, AL
Beverley, Montreal, Canada
We'll see you here again on Sunday, God willing.
Reminder:
We're getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th. Use this handy link and I'll send you more information: Great Northern Escape. I hope to see you there!
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
"I don't see why people make such a to-do about choosing a new cook. There is only one thing that is absolutely essential. I always ask at once, 'Do you drink?", and if she says 'No!' I bow politely and say that I am very sorry but I fear that she will not suit. All good cooks drink."
~James S McNeill Whistler quoted in 'Life Was Worth Living' by Graham Robertson.
I knew there was a good reason to become a "chef" !!! lol Shared by (chef) Leasa, IA
Ramblings
Drug Problems!
Shared by Larry Holmes, Toronto, Canada
The other day, I read that a methamphetamine lab had been found in an old farm house in a nearby county and asked a buddy of mine a rhetorical question,
"Why didn't we have a drug problem when you and I were growing up?"
Here is his reply:
I did have a drug problem when I was a kid growing up on the farm.
I was drug to church on Sunday morning.
I was drug to church for weddings and funerals.
I was drug to family reunions and community socials no matter the weather.
I was drug by my ears when I was disrespectful to adults.
I was also drug to the woodshed when I disobeyed, told a lie, brought home a bad report card, did not speak with respect, spoke ill of the teacher or the preacher, or if I didn't put forth my best effort in everything that was asked of me.
I was drug to the kitchen sink if I uttered a profane word. (I do know what soap tastes like.)
I was drug out to pull weeds in mom's garden and flower beds and mow the grass, take out the trash and clean up after the family.
I was drug to the homes of family, friends, and neighbors to help out some poor soul who had no one to mow the yard, fix their deck, or chop some fire wood.
If my mother had ever known that I took a single dime as a tip for this kindness, she would have drug me back to the woodshed!
Those drugs are still in my veins; and they affect my behavior in everything I do, say, and think.
They are stronger than cocaine, crack or heroin, and if today's children had this kind of drug problem, America might be a better place today.
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!
Bed Sheets
After drying sheets, put both sheets and one pillowcase in the other pillow case. Fold neatly in a square. Next time you change sheets, you just take the one pillow case and all the sheets and pillow case are inside. No need to look for matches.
Clean your glass shower
To clean the glass in your shower easily, apply lemon juice to the glass with a sponge. Then, take newspaper and wipe the lemon juice off the glass. It will be clean and sparkle with no scrubbing!
Reheat Pizza
Heat up leftover pizza in a non-stick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.
Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy.
Expanding Frosting
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar/calories per serving.
Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
Newspaper weeds away
Start putting in your plants, work the nutrients in your soil. Wet newspapers put layers around the plants overlapping as you go cover with mulch and forget about weeds. Weeds will get through some gardening plastic. They will not get through wet newspapers.
Broken Glass
Use a dry cotton ball to pick up little broken glass pieces of glass. The fibers catch ones you can't see!
No More Mosquitoes
Place a dryer sheet in your pocket. It will keep the mosquitoes away.
Squirrel Away!
To keep squirrels from eating your plants sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it.
Flexible vacuum
To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.
Reducing Static Cling
Pin a small safety pin to the seam of your slip, and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and static is gone.
Measuring Cups
Before you pour sticky substances into a measuring cup, fill it with hot water. Dump out the hot water, but don't dry the cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
Foggy Windshield
Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car. When the windows fog, rub with the eraser! Works better than a cloth!
Reopening envelope
If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two.
Voila! It unseals easily.
Conditioner
Use your hair conditioner to shave your legs. It's a lot cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.
Good-bye, Fruit Flies
To get rid of pesky fruit flies, take a small glass fill it 1/2" with Apple Cider Vinegar and 2 drops of dishwashing liquid, mix well. You will find those flies drawn to the cup and gone forever!
Get Rid of Ants
Put small piles of cornmeal where you see ants. They eat it, take it "home," & can't digest it, so it kills them. It may take a week or so, especially if it rains, but it works & you don't have the worry about pets or small children being harmed!
Take baby powder to the beach
Keep a small bottle of baby powder in your beach bag. When you're ready to leave the beach, sprinkle yourself and kids with the powder, and the sand will slide right off your skin.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Having a luncheon for the ladies? How about that office party or bridal shower
where the hostess says to bring "finger foods". There's a world of
good eating outside the box, or simply sandwiches (although interesting sandwich
recipes are certainly welcome). What we're looking for is food that is, well -
eaten out of hand. While sandwiches seem to be the food category that
immediately comes to mind, how about those tasty morsels that really good cooks
(and foodies) manage to bring that save the day. For me, skewered meats, fruits,
or cheeses work really well. Of course, depending upon the occasion, chicken
strips (with a tasty sauce), stuffed mushrooms or vegetables, bacon-wrapped
morsels, and empanadas all fit the bill. Won't you join in the fun by sharing your own recipes for
Finger Foods? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Finger Foods with us. My thanks go to Shirley in
Washington State for suggesting this terrific Monthly Theme
topic!
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Finger Foods. We will collect them the remainder of this month and post them on the
first Sunday of June. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Finger Foods
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Finger Foods.
Please use this email link for all other items for posting: A to Z Recipes.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code ?AtoZ? to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Only birthdays shared using the appropriate link and basic information will be considered.
You can live in Phoenix, Arizona where...
1. You are willing to park 3 blocks away because you found shade.
3. You can drive for 4 hours in one direction and never leave town.
4. You have over 100 recipes for Mexican food.
5. You know that 'dry heat' is comparable to what hits you in the face when you open your oven door.
6. The 4 seasons are: tolerable, hot, really hot, and ARE YOU KIDDING ME??!!
You can Live in California where...
1. You make over $250,000 and you still can't afford to buy a house.
2. The fastest part of your commute is going down your driveway.
3. You know how to eat an artichoke.
4. You drive your rented Mercedes to your neighborhood block party.
5. When someone asks you how far something is, you tell them how long it will take to get there rather than how many miles away it is.
You can Live in New York City where...
1. You say 'the city' and expect everyone to know you mean Manhattan
2. You can get into a four-hour argument about how to get from Columbus Circle to Battery Park, but can't find Wisconsin on a map.
3. You think Central Park is 'nature,'
4. You believe that being able to swear at people in their own language makes you multi-lingual.
5. You've worn out a car horn.
6. You think eye contact is an act of aggression.
You can Live in Maine where...
1. You only have four spices: salt, pepper, ketchup, and Tabasco .
2. Halloween costumes fit over parkas .
3. You have more than one recipe for moose.
4. Sexy lingerie is anything flannel with less than eight buttons.
5. The four seasons are: winter, still winter, almost winter, almost like winter.
You can Live in Texas where...
1. You can rent a movie and buy bait in the same store.
2. 'y'all' is singular and 'all y'all' is plural.
3. 'He needed killin' ' is a valid defense.
5. Everyone has 2 first names: Billy Bob, Jim Bob, Mary Sue, Betty Jean.
You can live in Colorado where...
1. You carry your $3,000 mountain bike atop your $500 car.
2. You tell your husband to pick up Granola on his way home and he stops at the day care center.
3. A pass does not involve a football or dating.
4. The top of your head is bald, but you still have a pony tail.
You can live in the Midwest where...
1. You've never met any celebrities, but the mayor knows your name
2. Your idea of a traffic jam is ten cars waiting to pass a tractor.
3. You have had to switch from 'heat' to 'A/C' on the same day.
4 You end sentences with a preposition: 'Where's my coat at ?' Where'd he come from?'
5. When asked how your trip was to any exotic place, you say, 'It was different!'
AND You can live in Florida where..
1. You eat dinner at 3:15 in the afternoon.
2. All purchases include a coupon of some kind -- even houses and cars.
3. Everyone can recommend an excellent dermatologist or plastic surgeon.
4. Road construction never ends anywhere in the state.
5. Cars in front of you are often driven by headless people.
6. You never get too old to wear a bikini.
CHECK THE LAST SENTENCE NOW
THEN You can live in the Pacific Northwest where...
1. All the trees are really really green...evergreen
2. You can drive for miles and never pass a car... whether in the deep woods...or downtown Seattle.
3. You can watch whales and ski great slopes in the same day.
4. It can rain, hail, snow and break into beautiful sunshine in the same day.
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!
ARIZONA
PARMESAN BAKED CHICKEN
This recipe is by Chef Scott Thompkins of the Marco Polo Supper Club located at 2621 East Camelback Rd., Phoenix, AZ . Almost worth the drive. Those of you with a vegetable and herb garden will feel you are there.
Ingredients:
4 boneless, skinless chicken breasts
1 cup Parmesan cheese, finely grated
8 oz. cooked spaghetti, al dente
1 Tbsp. olive oil
3 Roma tomatoes, peeled, seeded and sliced
6 fresh basil leaves, thinly sliced
1-1/2 Tbsp. sugar
1/4 cup white wine
3 Tbsp. soy sauce
3 Tbsp. unsalted butter
Instructions:
Coat chicken breasts with finely grated Parmesan cheese and place on a greased cookie sheet. Bake in a preheated 350-degree oven for approximately 7 minutes.
Coat a nonstick saut? pan with olive oil and saut? the spaghetti until lightly brown. Add soy sauce and sugar and continue saut?ing until soy sauce reduces.
Combine sliced or diced tomatoes, basil and wine in a saucepan over medium heat. Whisk in butter until melted.
Divide stir-fried spaghetti onto 4 serving plates. Place a baked chicken breast over the spaghetti and top with tomato basil sauce.
Makes 4 servings.
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Recipe Favorites
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Maggie, this is a favorite dish served at Anthe's Restaurant on Portage Lakes here in northeast Ohio. It is served on the tables along with the bread basket and relish plate to eat as an appetizer. I thought your readers might enjoy it.
3 cans red kidney beans-- rinsed and drained
1/4 cup vegetable oil
2 small onions -- finely chopped
2 Tbsp. sweet pickle relish
1/2 cup mayonnaise (don't use Miracle Whip)
1 cup celery -- finely chopped
Combine all ingredients; mix well. Cover and refrigerate overnight.
MIMI'S CAFE? FRENCH MARKET ONION SOUP
~Submitted by Barbara, Chula Vista, CA
You might not imagine a tough World War II flying ace would open a restaurant called "Mimi's," but that's exactly what happened in the 70's. Arthur J. Simms flew spy missions over France during the war and helped liberate a small French town near Versailles. After the war Arthur ran the commissary at MGM studios in Hollywood, stuffing the bellies of big-time celebs like Judy Garland, Clark Gable and Mickey Rooney. He later joined his son Tom in several restaurant ventures including one called "French Quarter" in West Hollywood. This was the prototype for the French-themed Mimi's Cafe. In 1978, the first Mimi's opened in Anaheim, California. Today there's over 40 Mimi's in the chain with a new one opening every other week; all of them serving this amazing onion soup that can now be part of your
culinary repertoire. Oui! You've just cloned a batch of the best onion soup from any chain. Got spoon?
1/4 cup butter
3 medium white onions, sliced
3 14-ounce cans beef broth (Swanson is best)
1 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons Kraft grated parmesan cheese
6 to 12 slices French bread (baguette)
6 slices Swiss cheese
6 slices mozzarella cheese
6 tablespoons shredded parmesan cheese
1. Saut? onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent.
2. Add beef broth, salt and garlic powder to onions. Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking the soup.
3. When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When bread is done, set oven to broil.
4. Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that. Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over the top of the other cheeses.
5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown.
Secret Meringue Gel:
1 cup cold water
2 tablespoons cornstarch
4 tablespoons sugar
Perfect Meringue:
3/4 cup superfine sugar
1 tablespoon cornstarch
6 egg whites, at room temperature
1/2 teaspoon vanilla extract
1 baked pie shell
Filling:
1 3/4 cups sugar
2/3 cup cornstarch
1 teaspoon salt
2 cups water
6 large egg yolks, slightly beaten
3 tablespoons unsalted butter
1/2 cup fresh lemon juice
3/4 teaspoon lemon oil
1 1/2 tablespoons grated lemon rind
Make meringue first but make sure that all ingredients for filling are measured and ready to go because one real secret is to put the meringue on a piping hot filling. To make gel, mix 1 cup cold water; 2 tablespoons cornstarch and 4 tablespoons sugar in a small saucepan. Cook over low heat until it forms a clear gel. To prepare sugar for meringue, thoroughly mix 1 tablespoon cornstarch with 3/4 cup superfine sugar. Grind sugar and cornstarch mixture into a fine powder using an electric coffee bean grinder and set aside. Whip egg whites until soft peaks form. Slowly add clear gel in small amounts and thoroughly beat in. Add superfine sugar mixture 1 tablespoon at a time and thoroughly beat in slowly. Do not be impatient. This is a slow process. Whip until stiff peaks are formed and
meringue is glossy. Add vanilla and beat in. Set meringue aside.
To make filling, combine sugar, cornstarch and salt in a heavy saucepan and mix well. Add about 1/3 of the water and blend well until there are no lumps. Add remaining water and blend well. Over medium-low heat, slowly bring to a boil, about 5 minutes, while constantly stirring. Mixture will turn clear. Turn heat to low and simmer for about 1 minute longer. Remove about 1/2 cup of the mixture from the saucepan and quickly mix into egg yolks. Once mixed, add eggs back into hot mixture and quickly but gently mix in well. Bring back to a low boil over low heat. Remove from heat and add butter, lemon juice, lemon oil and lemon rind. Gently mix well. Immediately pour into the pie shell. While still piping hot, add meringue 1 tablespoon at a time around edge of the pie, making sure that
meringue touches the pie shell all the way around the edge. Pile remaining meringue in center and spread to edge. Place in a preheated 375F oven for 15 minutes or until meringue starts to turn a golden brown. Cool for 1 hour before serving.
For the marinade, mix the soy sauce, lemon juice, oil, ginger, garlic and caster sugar in a large, clean zip lock bag.
Place the fish in the plastic bag, close tightly and turn several times to coat well with the marinade. Refrigerate for between 30 minutes and 2 hours.
Season the salmon with pepper and place it on a hot BBQ grill, making sure it is not in direct contact with the flames.
Cook for 6-8 minutes then turn over carefully and cook for another 6-8 minutes until the flesh is just cooked through.
Alternatively, cook in a preheated oven at 200?C for 15 to 20 minutes or until the fillet is just cooked through.
PUMPKIN MUFFINS
~Submitted by Treva, Knoxville, TN
3/4 cup brown sugar, firmly packed
1/2 cup butter or oleo, softened
1/4 cup molasses
1 egg, beaten
1 cup canned pumpkin*
1 & 3/4 cup all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped nuts or raisins
Combine sugar, butter/oleo and molasses; beat well. Add eggs and pumpkin, beating till smooth. Stir together rest of ingredients; add to pumpkin mixture, stirring just until moistened. Batter will be lumpy. Fill lightly greased muffin pans 1/2 full. Bake at 350 degrees for 20 minutes.
Makes: about 15.
*If you cook your own pumpkin, just use 1 cup, instead of the canned pumpkin.
ASIAN NOODLE CAKES WITH SPICY STIR FRY
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Noodle Cakes:
8 ounces uncooked angel hair pasta
2 teaspoons oil
1/2 teaspoon salt
1 egg, beaten
Stir Fry:
3/4 pound boneless beef top sirloin steak, cut into bite sized strips
1 garlic clove, minced
1 onion, cut into thin wedges
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
1 small green bell pepper, cut into thin strips
1/2 cup stir fry sauce
1 teaspoon honey
1/4 to 1/2 teaspoon crushed red pepper flakes
Cook to desired doneness as directed on package. Drain well; place in large bowl. Add oil, salt and egg; mix well. Cool slightly. Spray 12 inch nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Shape pasta mixture into four 1 inch thick patties. Cook 2 patties in skillet for 3 to 4 minutes or until golden brown. Turn; cook 3 to 4 minutes or until golden brown and thoroughly cooked. Remove from skillet; cover to keep warm. Repeat with remaining 2 patties. Wipe skillet clean with paper towel.
Spray same skillet with cooking spray. Heat over medium high heat until hot. Add beef and garlic; cook and stir 2 minutes. Add onion and bell peppers; cook and stir 5 to 7 minutes or until vegetables are crisp tender. Add stir fry sauce, honey and pepper flakes; cook and stir until thoroughly heated. Serve over noodle cakes.
Makes 4 servings.
CREOLE SAUSAGE
(Chaurice)
~Submitted by Johnny, LA
4 pounds lean fresh pork
2 pounds fat fresh pork
2 large onions, minced very fine
1 clove garlic, minced very fine
1 teaspoon cayenne pepper and chile pepper (very hot)
1 teaspoon red pepper
3 teaspoons salt
2 teaspoons black pepper, finely ground
1 sprig thyme, well minced
3 sprigs parsley, finely minced
2 bay leaves, chopped
1/2 teaspoon allspice, finely ground
Mash the pork as fine as possible and mix together. Season highly with salt, black pepper, cayenne, chile and red peppers (pimento). Mince the onion and garlic as fine as possible, then add to the Chaurice. Mince the herbs as fine as possible and add, and then mix the finely ground spices thoroughly with the Chaurice. Hash all together, and when well mixed, stuff into casings, tying them in the lengths you desire.
Chaurice is fried in boiling lard for breakfast and served, drained, on a hot dish with minced parsley thrown over as a garnish. It is used most extensively in making Jambalaya and a few Chaurice thrown into a pot of boiling cabbage or beans add greatly to the flavor.
CRAB QUICHE
~Submitted by Leasa, IA
6-8 servings
1 9 inch pastry shell, partially baked
1 T butter
2 T minced shallots
1 C crabmeat (I used one can, you might want 2 cans for a more "crabby" quiche)
1 T flour
1 1/2 C shredded Swiss cheese
3 eggs
1 C half and half
1/2 t salt
dash white pepper or hot sauce (I used hot sauce, about 1 T)
dash nutmeg
minced parley
Have a 9 inch pastry shell partially baked. Saute shallots in butter until tender, about 2 mins, mix with drained
crabmeat and flour, set aside. Sprinkle 3/4 C cheese in the pie shell, then spread with crab mixture. Sprinkle with remaining 3/4 C cheese. Beat eggs, cream, salt, pepper, nutmeg and parsley until mixed. Pour into shell. Bake at 350? for about 35 mins until set. Cool pan on wire rack.
CINNAMON PECAN MUFFINS
~Submitted by Lisa H., Belmont, NC
These are truly simple, but elegant too. They're great for a breakfast treat or anytime of the day.
1 1/2 C flour
1/2 C sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 C chopped pecans
1 egg
1/2 C milk
1/4 C vegetable oil
Preheat oven to 400? F and grease 9 muffin cups. Half fill the remaining cups with water.
In a large bowl, mix the dry ingredients with a wire whisk. Mix in the pecans. In a small bowl, combine the wet ingredients. Add to the large bowl. Mix only until mixture is moistened. Fill muffin cups 1/2 full with batter. Bake for 20 to 25 minutes.
Makes 9 Muffins
BALLPARK POPCORN CRUNCH
~Submitted by Treva, Knoxville, TN
1/2 cup butter
1/2 cup brown sugar
3 quarts unsalted popped popcorn
1 cup chopped walnuts
Cream together butter and brown sugar till light and fluffy. In a separate bowl, toss popcorn and walnuts. Add creamed mixture to popcorn and nuts. Combine until coated. Spread on a large baking sheet in a single layer. Bake at 350-degree oven for 10 minutes or until crisp.
Yield: 3 quarts.
Nutritional Information: (based on 1-cup serving) Total Calories 189.5; Fat - 15
ORANGE VINAIGRETTE DRESSING
~Submitted by Aafrin, Pune, India
1/4 cup fresh orange juice
1/2 tsp. dry mustard
1 Tbsp. olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
Salt and pepper to taste
Combine dressing ingredients and shake well. Pour over salad and toss just before serving.
LEMON CHEESE TORTE
~Submitted by Janet S., MN
Mix:
1 pkg. (3 oz) Lemon Jell-O with 1 cup boiling water and stir until dissolved. Let cool.
Mix together:
12 oz. cream cheese
2 tsp. vanilla
Add cooled Jell-O. Fold in 1 container of Cool Whip.
Pour into a graham cracker crust. Top with crumbs and halved maraschino cherries.
Chill overnight.
Graham Cracker Crust
Finely roll 1 package of graham crackers. Add 1/4 cup sugar and 1/4 cup softened butter. Blend together and pat into a 9 x 13 pan.
18 servings
CAULIFLOWER SOUFFL?
~Submitted by Mary S., Nashville, TN
1 medium cauliflower, cut into florets
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
salt & pepper
ground nutmeg
4 eggs, separated
1 cup strong cheddar cheese, grated
Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart
souffl? dish. Bake in preheated 350 oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once.
Yield: 4-6 Servings
CREAMY ORANGE SWIRL CHEESECAKE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Orange Swirl Filling:
24 oz. cream cheese
3/4 cup sugar
2 1/2 Tbls. Whipping cream
5 tsp. cornstarch
4 eggs
1 egg yolk
1/3 cup frozen orange juice concentrate, thawed
1 tsp. finely shredded orange peel
1/3 cup vanilla-flavored liqueur
1-1/4 tsp. vanilla extract
In a large bowl combine cream cheese, sugar, whipping cream, cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Remove half of the mixture and put into a small bowl; stir in orange juice concentrate and orange peel. Set aside. Stir liqueur and vanilla extract into the remaining cream cheese mixture.
Pour the orange mixture over the crust. Top with vanilla mixture. Without disturbing the crust, swirl the blade of a knife through the cake to create a marbling effect. Bake 350 degrees F for 15 minutes. Lower the temperature to 225 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered overnight.
In a small bowl stir together sour cream, sugar and orange juice and zest. Spread over cheesecake. Garnish with orange slices. Chill until serving time. Makes 12 to 18 slices.
NOTES: Be sure not to over-beat when adding eggs. Beat minimum required to just Incorporate them.
Over-beating tends to make cracks on top of cakes. Also, I used Grand Marnier Liqueur in place of Vanilla liqueur. You may have to bake a little longer than time mentioned above, so be sure to check after specified time.
Shortcakes:
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
1 large egg
3/4 cup milk
Topping:
4 cups fresh blueberries
3/4 cup sugar
1/2 cup warm water
2 cups whipped cream
Shortcakes:
Sift together the dry ingredients then cut in the shortening. Add the egg and milk and stir just until moistened. Bake in a greased muffin pan at 350 degrees F for 12 to 15 minutes or until golden brown.
Topping:
Combine blueberries, sugar, and water. Let stand for 1 to 2 hours. Stir occasionally.
Assembly:
Cool cakes slightly and cut in half horizontally, spoon blueberry mixture over bottom half and then put shortcakes back together. Again spoon mixture over entire shortcake and top with whipped cream.
Yield Approximately 9 shortcakes
Source: Florida Department of Agriculture and Consumer Services
GARLIC-STUFFED POTATOES
~Submitted by Larry Holmes, Toronto, Canada
2 medium baking potatoes
1/4 cup olive oil
1 garlic head
1 cup (4 ounces) crumbled feta cheese with tomato and basil
Pierce potatoes several times with a fork and rub with 1 tablespoon oil. Place garlic on a piece of aluminum foil; fold foil to seal.
Bake potatoes and garlic at 400 degrees fir 1 hour or until done. Reduce heat to 350 degrees.
Cut potatoes in half lengthwise, and scoop out pulp leaving 1 1/2 ?inch shell. Combine pulp, remaining 3 tablespoons oil, and cheese. Cut off pointed end of garlic heat and squeeze pulp into potato mixture; stir well. Spoon into shells and place on a baking sheet.
Bake potatoes at 350 degrees for 20 minutes. Broil 5 to 6 inches from heat until lightly browned.
Yield: 4 servings.
PINA COLADA SALAD
~Submitted by Luanne, FL
1 (20 oz) can crushed pineapple in juice
1 (3 oz) package instant coconut cream pudding mix
1/2 cup flaked coconut
1 (8 oz) container Cool Whip
3 oz. cream cheese
1/3 cup white sugar
Mix 1 20 oz. can crushed pineapple with juice, 1 small, 3 oz. instant cream of coconut pudding, 1/2 cup flaked coconut. Fold in 8 oz. Cool Whip.
Cream together: 1- 3 oz. cream cheese and 1/3 cup white sugar in separate bowl. Then fold into other mixture and chill.
MOLASSES CAKE
~Submitted by Brenda, AL
Ingredients:
1 cup butter
1 cup molasses
1 cup brown sugar
1 cup coffee OR water
1 teaspoon baking soda
2 eggs
3 cups flour
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon cloves
1/2 package (about 1/2 lb) raisins
Method:
Cream butter and sugar, add eggs. Mix well.
Add molasses and coffee, mix well.
Add flour, baking soda and spices. Mix. Last of all add raisins. ( I usually mix the raisins with a little of the dry flour)
Bake in a greased tube pan, in a 350?F for about 1-1/2 hours.
NOT-ROLLED "ROLLED" CABBAGE
~Submitted by Treva, Knoxville, TN
1 & 1/4 pounds ground beef
1/2 cup plain bread crumbs
1 egg
1 teaspoon salt
1/4 teaspoon black pepper
1 medium head green cabbage, shredded (12 to 14 cups)
1 can (16 oz.) jellied or whole-berry cranberry sauce
5 gingersnap cookies, crumbled (about 1/4 cup crumbs)
1 tablespoon lemon juice
1 jar (28 ounces) spaghetti sauce
1. In a medium bowl, combine the ground beef, bread crumbs, egg, salt, and pepper. Form the mixture into 1-inch meatballs (about 1 tablespoon each).
2. Place half the shredded cabbage in a soup pot then add the meatballs. Spread the cranberry sauce over the meatballs, sprinkle with gingersnap crumbs and lemon juice then add the remaining cabbage. Pour the spaghetti sauce over the mixture and do not stir.
3. Bring to a boil then reduce the heat to low and simmer uncovered for 20 minutes. Stir gently, being careful not to break up the meatballs. Simmer for another 40 minutes, stirring halfway through.
8 servings
NOTE: If you like this on the sweeter side, add a tablespoon or two of dark brown sugar.
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Heart Healthy
LIGHTER OVEN-FRIED FISH
~Submitted by Beverley, Montreal, Canada
Serves 4
Catfish, trout, haddock, thick sole fillets, or tilapia can be substituted for the cod. Stay away from very delicate fillets or thick, meaty fish such as swordfish or tuna. If some of the pieces have thin, tapered ends, tuck them under before breading to prevent them from overcooking and drying out. Generously coat the fish with the Melba crumbs, but do not pile them on or they will not adhere to the fish; there will be crumbs left over. Serve with Tartar Sauce.
INGREDIENTS
1 (5-ounce) box plain Melba toast , broken into 1-inch pieces
2 tablespoons vegetable oil
3 large egg whites
1 tablespoon Dijon mustard
2 teaspoons minced fresh thyme leaves
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
4 1-inch-thick cod fillets (about 6 ounces each)
Vegetable cooking spray
Table salt and ground black pepper
1 lemon, cut into wedges for serving
1. Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Cover a baking sheet with foil and place a wire rack on top. Process the Melba toast into coarse crumbs in a food processor, about twelve 1-second pulses. Spread the crumbs in a shallow dish and toss with the oil.
2. In a separate shallow dish, whisk the egg whites, mustard, thyme, garlic powder, and cayenne together.
3. Pat the cod dry with paper towels then season with salt and pepper. Working with one piece of fish at a time, dip it into the egg white mixture, then coat with the Melba crumbs. Press on the Melba crumbs to make sure they adhere to the fish. Lay the coated fish onto the prepared wire rack and spray the tops with vegetable oil spray.
4. Bake until the coating is golden and the fish just flakes apart, 12 to 15 minutes. Serve with the lemon wedges and Tartar Sauce.
Per Serving:
Cal 300; Fat 7 g; Sat fat 1 g; Chol 75 mg; Carb 21 g; Protein 35 g; Fiber 2 g; Sodium 530 mg
Source: America's Test Kitchens on PBS
ASIAN BEEF STEAKS AND NOODLES
~Submitted by Mary S., Nashville, TN
Ingredients:
4 beef eye round steaks, cut 1/2 inch thick (about 1 pound)
1/4 cup water
3 tablespoons hoisin sauce
1 tablespoon red wine vinegar
Vegetable oil
1 small cucumber, peeled, seeded, sliced
1 small red bell pepper, cut into thin strips
1/4 cup sliced green onions
3 ounces Chinese noodles, broken, cooked
4 teaspoons chopped fresh cilantro
Instructions:
1. Combine water, hoisin sauce and vinegar in small bowl. Heat large nonstick skillet over medium-high heat until hot. Brush skillet with oil. Add cucumber, bell pepper and green onions; stir-fry 1 minute. Stir in noodles, 1/2 of cilantro and 1/2 of hoisin mixture. Remove.
2. Heat same skillet over medium-high heat until hot. Place beef steaks in skillet; cook 2 to 4 minutes, turning once. Do not overcook. Add remaining hoisin mixture; turn steaks to coat. Serve over noodles. Sprinkle with remaining cilantro.
This recipe is an excellent source of protein, vitamin B6, vitamin B12 and zinc, and a good source of niacin and iron.
Nutritional Information:
Nutrition information per serving: 253 calories; 28 g protein; 24 g carbohydrate; 5 g fat; 250 mg sodium; 59 mg cholesterol; 3.5 mg niacin; 0.4 mg vitamin B6; 1.8 mcg vitamin B12; 2.9 mg iron; 4.2 mg zinc
ALMOND FUDGE CAKE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
People are amazed that this luscious, moist and tender cake is a light dessert.
INGREDIENTS
1-3/4 cups all-purpose flour
1-1/2 cups sugar
3/4 cup baking cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
4 egg whites
1 cup fat-free milk
1/2 cup unsweetened applesauce
1 teaspoon almond extract
3/4 cup boiling water
1/4 cup miniature semisweet chocolate chips
RASPBERRY SAUCE:
2 cups fresh or frozen unsweetened raspberries
1 tablespoon sugar
1 teaspoon lemon juice
3/4 cup reduced-fat whipped topping
12 fresh raspberries
DIRECTIONS
In a mixing bowl, combine the first six ingredients. Add the egg whites, milk, applesauce, extract and water; beat until well blended (batter will be thin). Pour into a 9-in. springform pan coated with nonstick cooking spray. Sprinkle with chips. Place pan on a baking sheet.
Bake at 325? for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 30 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.
For sauce, puree the raspberries in a food processor or blender; strain to remove seeds. Stir in sugar and lemon juice. Spoon sauce onto dessert plates; top with cake wedges. Garnish each with 1 tablespoon whipped topping and a raspberry. Yield: 12 servings.
Serves 12.
Nutritional Analysis: One serving equals 241 calories, 2 g fat (1 g saturated fat), 0 cholesterol, 314 mg sodium, 51 g carbohydrate, 4 g fiber, 5 g protein.
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Diabetic Choices
VEGGIE SLOPPY JOES
~Submitted by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
1 pound 96% extra-lean ground beef
1 14.5-ounce can diced tomatoes with peppers and onion, drained
1 cup frozen mixed vegetables, thawed
1/2 medium green bell pepper, chopped
3 tablespoons ketchup
1 teaspoon ground cumin
8 small hamburger buns, toasted
DIRECTIONS
Place a 12-inch nonstick skillet over medium high heat until hot. Cook beef 3-4 minutes or until no longer pink in center, stirring constantly.
Add tomatoes, mixed vegetables, and bell pepper. Stir occasionally until mixture begins to simmer, then reduce heat, cover tightly, and simmer 15 minutes or until vegetables are tender.
Remove from heat, stir in ketchup and cumin, cover, and let stand 5 minutes to thicken slightly and allow flavors to blend. Serve on buns. This dish freezes well: freeze 1/2 cup individual servings in small plastic bags.
Nutritional Information Per Serving (1 sandwich): Calories: 231, Fat: 4 g, Cholesterol: 32 mg, Sodium: 537 mg, Carbohydrate: 30 g, Dietary Fiber: 3 g Sugars: 8 g, Protein: 18 g
Diabetic Exchanges: 2 Starch, 1 Lean Meat, 1 Vegetable
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Here's an easy way to add some zest to these vegetables.
Makes 4 servings.
1 pound broccoli or cauliflower
2 tablespoons water for microwave or 1/4 cup water for steaming
1 tablespoon margarine, diet, melted
1/2 lemon (juice of 1/2 lemon)
2 tablespoons parsley, minced, fresh
white pepper, freshly ground
2 tablespoons parmesan cheese, grated
1. Cut tough stem ends of broccoli. Cut into long stemmed flowerets (they look like trees to some children). Do the same for cauliflower (only shorter!).
2. For microwaving, put vegetables into 1-quart casserole with 2 tablespoons water and cover with plastic. Cook on HIGH for 5 minutes. Let stand for 3-4 minutes. Test with a fork to see if it's tender. Broccoli should still be bright green. For steaming, place ? cup water in saucepan. Bring to boil. Use a steamer basket if you have one. Cover and steam for 5 minutes. Let stand, covered, for 3-4 minutes.
3. Drizzle margarine over vegetables in a serving dish. Squeeze lemon over and top with parsley, pepper, and cheese. Serve.
Food exchanges per 3/4-cup serving: 1 VEGETABLE, 1/2 FAT
PEACH BREAD PUDDING
~Submitted by Maggie, TX
refrigerated butter-flavored cooking spray
2 cups (120 g) cubed day-old French bread (toasted if bread is fresh)
2 cups (480 ml) skim milk
1 teaspoon (5 ml) reduced-calorie margarine
1/4 cup (60 ml) egg substitute
1/2 teaspoon (2.5 ml) grated lemon zest
1/2 teaspoon (2.5 ml) pure vanilla extract
1/8 teaspoon ( 0.6ml) almond extract
3 large peaches, peeled, pitted, and cut into small dice
1 teaspoon ( 5 ml) sugar substitute, or to taste
Preheat oven to 375? F (190?C), Gas Mark 5. Lightly coat four 2-cup (480 ml) souffl? dishes with cooking
spray. Divide the bread cubes between the prepared dishes. In a small sauce pan , combine the milk and margarine. Scald the milk mixture. Remove from the heat and stir in lemon zest, vanilla, almond extract, peaches, sugar substitute, and egg substitute. Pour over the bread cubes.
Place the souffl? dishes on a cookie sheet and bake for 20-25 minutes, until the top is crisp and a knife inserted in the center comes out clean. Serve warm.
Makes 4 servings.
Per serving: 180 calories (9% calories from fat), 9 g protein, 2 g total fat (0.5 g saturated fat), 32 g carbohydrates, 3 g dietary fiber, 2 mg cholesterol, 282 mg sodium
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2 boneless, skinless chicken breast
1 thumb sized piece of ginger root minced
1 clove of garlic smashed and diced
1/4 cup of soy sauce
1/2 cup of dry sherry or chicken broth
2 teaspoon of sugar
2 teaspoon of cooking oil
Slice chicken length wise into eight pieces, Mix the rest of the ingredients and use to marinate the chicken in a shallow dish for at least two hours.
Turn the meat at least once after the first hour. Broil 5 to 6 inches from heat, turning once for about 10 minutes. Can pan fry.
Heat marinade until it starts to bubble and pour over cooked meat.
Serve over rice.... 1/2 cup of raw rice grains, 1-1/2 cup of water. Heat until it just starts to boil, cover and reduce flame to the lowest level. Cook for 20 minutes without lifting the cover, and then let sit for an additional 5 minute with no heat before serving.
Serves 2.
GRILLED PEPPERS AND APPLES
~Submitted by Mary S., Nashville, TN
3/4 pepper
3/4 apple
1 1/2 teaspoons oil
1/4 teaspoon onion powder
1/8 teaspoon rosemary leaves, crushed
1/16 teaspoon garlic powder
1/16 teaspoon salt
1/16 teaspoon black pepper
Cut apples and peppers in wedges and toss them with all ingredients. Broil or grill the tossed apples and peppers 15 minutes.
Makes 2 Servings.
LIGHT FETTUCCINE ALFREDO WITH FRESH HERBS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1/2 pound fettuccini
1 tablespoon olive oil
1 clove garlic, minced
1 cup 2% evaporated milk
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tsp. dried
1 pinch nutmeg
1 pinch each salt and pepper
In large pot of boiling water, cook fettuccini until tender but firm; drain and return to saucepan.
Meanwhile, in small nonstick skillet, heat oil over medium heat; cook garlic 30 seconds.
Add garlic mixture, evaporated milk, cheese, parsley, and basil to drained pasta. Cook stirring over medium heat until sauce is heated through and thickened slightly about 3 minutes.
Season with nutmeg, salt and pepper.
Makes 3 Servings.
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Publisher's Choice
CHICKEN & BROCCOLI CASSEROLE
(Crockpot)
4 c. cubed cooked chicken or turkey
1 (4 oz.) can mushrooms, drained (may use fresh mushrooms)
1 (5 oz.) can water chestnuts, drained and cut into slivers
1 (12 oz.) pkg. frozen chopped broccoli
1 med. onion, minced, about 1/2 c.
Sauce (recipe below)
Paprika
Sauce:
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1/2 cup evaporated milk
2 tbsp. cooking sherry
Spread half the chicken in the slow cooker/Crock Pot. Top with mushrooms, water chestnuts, onion and broccoli. Arrange remaining chicken on top. Cover with sauce. Sprinkle with paprika. Cover and cook on low for 4-6 hours or high for 2 hours. Melt butter in medium saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in wine. Makes about 2 cups.
24-HOUR FRUIT SALAD
Yield: 8 servings
Ingredients:
1 can Pitted Sweet Cherries
2 can Pineapple Chunks in Juice
3 x Oranges
1 cup Mini Marshmallows
2 lrg Eggs, beaten
2 tbl Sugar
2 tbl White Vinegar
2 tbl Pineapple Juice, from chunks
1 tbl Margarine or Butter
3/4 cup Heavy Cream
Method:
Heat eggs, sugar, vinegar, pineapple juice, margarine, and salt just to boiling in a 1-quart saucepan over medium heat, stirring constantly; cool.
Beat heavy cream in chilled bowl with electric mixer on high speed until stiff. Fold into chilled mixture.
Drain the cherries and pineapple. Cut the oranges into small chunks.
Gently toss the prepared whipped cream dressing and the cherries, pineapples, oranges, and mini marshmallows in a large plastic or glass bowl. Cover and refrigerate at least 12 hours to blend flavors but no longer then 24 hours. Cover and refrigerate any remaining salad.
SIMPLE FETTUCCINE
16 ounces fettuccine
4 tablespoons butter or margarine, melted
1 cup ricotta cheese
3/4 cup grated Parmesan cheese
1 large tomato, chopped (1 cup)*
2 tablespoons coarsely chopped fresh basil leaves
Cook and drain fettuccine as directed on package. Return to saucepan.
Stir together butter, ricotta cheese and 1/2 cup of the Parmesan cheese. Toss with hot fettuccine.
Top fettuccine with tomato, basil and remaining Parmesan cheese.
Note: I used chopped, sun-dried tomatoes (from a jar, drained).
STRAWBERRY CAKE
1 package white cake mix
1 package strawberry gelatin powder, 3 oz
1 cup vegetable oil
4 eggs, lightly beaten
1/4 cup water
3/4 cup mashed strawberries, fresh or frozen
Strawberry Icing:
1/2 cup butter or margarine
1 (16 oz) box confectioners' sugar
1/4 cup mashed strawberries
Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into 2 9-inch round greased and floured cake pans. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean. Cool and frost with strawberry icing.
Icing: Mix butter and confectioners' sugar together until smooth. Add strawberries. Spread between cake layers, then frost top and sides.
HONEY MUSTARD BAKED CHICKEN
1 chicken, cut in 8ths
1/4 cup margarine, melted
1/2 cup honey
1/4 cup Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Place chicken in baking dish. Combine everything else and spread over chicken. Bake 1 hour at 350 degrees Fahrenheit and baste often with pan juices.
Source: "The Chicken Every Sunday Cookbook" by Tifereth Beth David Jerusalem Adult Players
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