Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. We have survived the rain in Texas (barely). There has been street flooding in my immediate area, and intermittent interruption of public services, but we are so very fortunate. Many folks in Texas have been devastated by the horrible downpour. Please keep them in your prayers as there is more to come.
The current Monthly Theme topic of Picnic Perfection will end on Tuesday, July 31. I sure hope you get into the swing of sharing by sending in your recipes for this super topic. We'll be posting them next Sunday, August 5. On Wednesday, August 1, I will announce the next
Monthly Theme topic. It will definitely be a winner as it is one we haven't touched on for some time - and an all-time favorite of mine. Please visit the
Monthly Theme - Recipe Submissions section for the handy link to use for your recipes. Thanks!
I know I say this pretty often but, today's issue is a real keeper. I can't believe how we lucked in to some of the best recipes found anywhere. Along with it, you'll get a reason to laugh and think. I also started a new section (which immediately follows this one) where you can give to some favorite charities without spending even a penny. A moment of your time is all it takes to make a huge difference in the lives of others. I decided to call it
Just a Pinch of Kindness. Speaking of kindness, look who helped with today's issue:
Lisa H., Belmont, NC
Treva, Knoxville, TN
Tia, Nova Scotia
Lynda, Iberia, MO
Luanne, FL
Leasa, IA
Patricia, Charlevoix, MI
Tena, MO
Luanne, FL
Robyn, Auckland, New Zealand
Aafrin, Pune, India
Rita, Niceville, FL
Johnny, LA
Mary S., Nashville, TN
Brenda, AL
Linda H., Rosharon, TX
Barbara, Chula Vista, CA
Beverley, Montreal, Canada
Mary S., Nashville, TN
Larry Holmes, Toronto, Canada
Marilyn, Canton, OH
Jean, Syracuse, NY
We'll see you here again on Wednesday, 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!
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
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.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Food For Thought
The Biggest Sellers
The biggest seller is cookbooks and the second is diet books - how to not eat what you've just cooked.
~Andy Rooney
Shared by Lisa H., Belmont, NC
Ramblings
How to Handle Bad Days
Shared by Treva, Knoxville, TN
Learn to manage what life offers rather than allowing it to manage you.
When we learn to look at problems as challenges, they are stripped of their power to discourage, and we make them instead stepping stones to progress.
Learn when to fight back and when not to.
Self-control has solved many a problem.
Be honest.
Difficulties are bad enough without our adding to them by a lack of integrity.
Keep your faith handy.
Far too many of us try God's way only when everything else has failed.
~Anonymous
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!
1. Reheat Pizza Heat up leftover pizza in a nonstick 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.
2. 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 and calories per serving.
3. 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.
4. 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.
5. Broken Glass Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.
6. No More Mosquitoes Place a dryer sheet in your pocket. It will keep the mosquitoes away.
7. 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.
8. Measuring Cups Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
9. 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!
10. 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. Viola! It unseals easily
11. 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.
12. Goodbye 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 dish washing liquid, mix well. You will find those flies drawn to the cup and gone forever!
13. 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!
14. Info about clothes dryers The heating unit went out on my dryer! The gentleman that fixes things around the house for us told us that he wanted to show us something and he went over to the dryer and pulled out the lint filter. It was clean. (I always clean the lint from the filter after every load.) He took the filter over to the sink, ran hot water over it. The lint filter is made of a mesh material - I'm sure you know what your dryer's lint filter looks like. WELL...the hot water just sat on top of the mesh! It didn't go through it at all! He told us that dryer sheets cause a film over that mesh, that's what burns out the heating unit. You can't SEE the film, but it's there. It's what is in the dryer sheets to make your clothes soft and static free - that nice fragrance too. You
know how they can feel waxy when you take them out of the box, well this stuff builds up on your clothes and on your lint screen This is also what causes dryer units to catch fire & potentially burn your house down with it! He said the best way to keep your dryer working for a very long time (& to keep your electric bill lower) is to take that filter out & wash it with hot soapy water & an old toothbrush (or other brush) at least every six months. He said that makes the life of the dryer at least twice as long!
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!
It doesn't matter where you live. Everybody loves a picnic! We're looking for
recipes for your favorite foods for a picnic. Of course, we must keep in mind
that the foods will be consumed away from normal refrigeration, so we're looking
for recipes that do well without it or using ice. This could include sandwiches,
salads, appetizers, etc. that taste better in the great outdoors. Won't you join in the fun by sharing your own recipes for
Picnic Perfection? 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
Picnic Perfection with us.
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
Picnic Perfection. We will collect them the remainder of this month and post them on the
first Sunday of August. 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: Picnic Perfection
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: Picnic
Perfection.
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 !
Reader Support
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A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our July Birthday Babies:
1st Teena in Richland, Mississippi
2nd Pat in Belle River, Ontario, Canada
4th Treva K. in Knoxville, Tennessee
4th Debbie P. in Mission Viejo, California
6th Jessica S. in Corfu, Greece
6th Rusty G. in Leesburg, Florida
7th Dee in California
7th Elizabeth R. in Tahlequah, Oklahoma
8th Teri S., in Wichita, Kansas
9th April A. in Algonac, Michigan
9th Bruce M. in Albany, Ohio
9th Connie in Omaha, Nebraska
10th Janet M. in Hudson Falls, New York
10th Margo S. in Saint Helen, Michigan
11th Eileen L. in Simi Valley, California
12th Sandra H. in Florence, Alabama
12th Lisa W. in Springhill, Louisiana
12th Sarah A. in Saint Helen, Michigan
13th Mary A. in Kansas City, Missouri
13th Mary Ann M. in Gaylord, Michigan
13th Bobba S. in Riverside, California
14th Anjali K. in Great Falls, Virginia
14th Pat O. in Morristown, Arizona
14th Missy F. in Altoona, Pennsylvania
14th Barbara B. in Bridgeton, New Jersey
14th Maddison L. Newmarket, Ontario, Canada
15th Don A. in Saint Helen, Michigan
16th Darcey F. in Kalamazoo, Michigan
16th Raeann S. in Levittown, Pennsylvania
16th Gracie S. in Rock Creek, West Virginia
17th Hanna K. in Clanton, Alabama
19th Marsha in Rochester, Indiana
19th Misty B. in Port Orange Florida (daughter to Jerry in Florida)
20th Davida B. in Chicago, Illinois (daughter to Jerry in Florida)
21st Donna P. in Hazelwood, Missouri
21st Norma in Allentown, Pennsylvania
22nd Kay B. in Tampa, Florida
22nd Judi in St. Albert, Alberta, Canada
23rd Pat M. in Minden, Nevada
23rd Leslie M. in North Zulch, Texas
24th Ray M. in Paddington, Sydney, Australia
24th Lucinda G. in Highlands Ranch, Colorado
25th Edna D. in Decatur, Illinois
25th Flora in Hughson, California
25th Nellie in Atlanta, Georgia
26th Diana in Buffalo, New York
28th Barbara C. in Chula Vista, California
28th Beatrice B. in Coram, New York (90 years young!)
30th Brenna H. in Minot, North Dakota
30th Michael H. in Klamath Falls, Oregon
31st Phyllis W. in Georgetown, Kentucky
Only birthdays shared using the appropriate link and basic information will be considered.
An older lady gets pulled over for speeding...
Older Woman: Is there a problem, Officer?
Officer: Ma'am, you were speeding.
Older Woman: Oh, I see.
Officer: Can I see your license please?
Older Woman: I'd give it to you but I don't have one.
Officer: Don't have one?
Older Woman: Lost it, 4 years ago for drunk driving.
Officer: I see...Can I see your vehicle registration papers please.
Older Woman: I can't do that.
Officer: Why not?
Older Woman: I stole this car. !
Officer: Stole it?
Older Woman: Yes, and I killed the owner.
Officer: You what?
Older Woman: His body is in the trunk if you want to see it.
The Officer looks at the woman and slowly backs away to his car and calls for back up. Within minutes 5 police cars circle the car. A senior officer slowly approaches the car, clasping his half drawn gun.
Officer 2: Ma'am, could you step out of your vehicle please! The woman steps out of her vehicle.
Older woman: Is there a problem sir?
Officer 2: One of my officers told me that you have stolen this car and murdered the owner.
Older Woman: Murdered the owner?
Officer 2: Yes, could you please open the trunk of your car, please.
The woman opens the trunk, revealing nothing but an empty trunk.
Officer 2: Is this your car, ma'am?
Older Woman: Yes, here are the registration papers. The officer is quite stunned.
Officer 2: One of my officers claims that you do not have a driving license.
The woman digs into her handbag and pulls out a clutch purse and hands it to the officer.
The officer examines the license. He looks quite puzzled.
Officer 2: Thank you ma'am, one of my officers told me you didn't have a license, that you stole this car, and that you murdered and hacked up the owner.
Older Woman: Bet the liar told you I was speeding, too!
Don't Mess With Old Ladies!!!
Getting a Day Off
Shared by Luanne, FL
I bet it was really tough being an Apostle of Jesus. What if you wanted a day off?
You ring up Jesus and say, "Jesus, I'm sick today, running a little fever and feeling congested so I won't be able to make it to today's sermon.
What...?
Say that again...?
I'm cured?"
Showing Off
Shared by Leasa, IA
Waiter: "Tea or coffee, gentlemen?"
1st customer: "I'll have coffee."
2nd customer, showing off to his friend: "Me too - and be sure the cup is clean!"
Waiter leaves and returns with 2 cups.
Waiter: "Two coffees gentlemen" then leaves.
5 minutes later, the waiter rushes back to the table....
"Excuse me, I hope I got it right - which one of you asked for the clean cup?" (groan)
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!
MICHIGAN
MACKINAC ISLAND FUDGE
~Submitted by Patricia, Charlevoix, MI
Visitors to Michigan are commonly known as "fudgies", not in a derogatory sense, but due to the popularity of Michigan fudge and in particular Mackinac Island Fudge. It is not known how many pounds of fudge are sold each year but one of the many ferries that travel to the island reported that they alone haul over half a million people a year. No wonder sugar is such a great Michigan industry.
In August the Island will be holding their 4th annual Fudge Festival. In the late 1800's Mackinac Island was becoming a tourist destination. Local shopkeepers saw a potential
market, so they began to offer candy for sale in their stores. In 1889, when the Grand Hotel was completed the first fudge shop was opened. Soon other candy stores opened, and the competition began.
Mackinac Island Fudge
1/2 C. milk
1/2 C. butter
1/2 C. brown sugar
1/2 C. granulated sugar
1/8 tsp. salt
1 tsp. vanilla extract
2 C. confectioners? sugar
1/2 C. nuts (optional)
Mix milk, butter, brown sugar, granulated sugar and salt in heavy pan. Cook at medium heat until boiling. Boil exactly 6 minutes, stirring constantly. Remove from heat and add vanilla extract and confectioners? sugar. Beat with mixer until smooth and thick. Add nuts, if desired. Pour into a buttered pan and freeze 20 minutes. Cut into pieces. Makes approximately 1 pound of fudge.
Peanut Butter Mackinac Island Fudge
Reduce butter to 1/4 cup and add 1/2 cup peanut butter.
Chocolate Mackinac Island Fudge
Use basic recipe, adding 1/2 cup cocoa with the confectioners? sugar.
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
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Filling:
30 ounces ricotta
2 teaspoons vanilla
1/2 cup powdered sugar
1/2 cup finely chopped candied citron
1/2 cup semisweet chocolate pieces
Shells:
3 cups flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons shortening
2 eggs, well beaten
2 tablespoons white vinegar
2 tablespoons cold water
oil for frying
1 egg white, slightly beaten
1/4 to 1/2 cup finely chopped blanched pistachio nuts
powdered sugar
Filling:
Beat cheese with vanilla. Add powdered sugar and beat til smooth. Fold in remaining ingredients. Chill thoroughly.
Shells:
Combine flour, sugar, cinnamon, and salt. Cut in shortening until pieces are the size of small peas. Stir in eggs; blend in vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic (5-10 minutes. Wrap in waxed paper and chill 30 minutes. Fill a deep saucepan a little over half
full with oil. Heat oil to 360F. Roll out chilled dough to 1/8"" thick. Using a 6x4.5"" oval pattern cut from cardboard, cut ovals from dough with a pastry cutter or sharp knife. Wrap dough loosely around cannoli tubes, just lapping over opposite edge. Brush overlapping edges with egg white and press together to seal. Fry shells in hot oil about 8 minutes, or until golden brown, turning occasionally. Fry only a few at a time, being careful not to crowd them. Remove from oil, drain. Cool slightly and remove tubes. Cool complete and fill. Sprinkle with nuts and sugar.
Ingredients:
1 1/2 cups Nakano Seasoned Rice Vinegar
1 cup water
4 cloves garlic, chopped finely
1 head cauliflower, broken or cut into small florets
4 medium zucchini, sliced at an angle
4 medium carrots, sliced at an angle
1/4 tsp hot pepper flakes
1/4 cup fresh parsley, chopped
Instructions:
Bring vinegar, water, and garlic to boil. Add vegetables, return to boil. Remove from heat. Add pepper flakes. Pour into bowl; cool. Stir in parsley. Chill.
Note: This is good if you add fresh green beans you have blanched for about 3 minutes. I use the seasoned vinegar in most of my salad recipes. I think it adds a lot more flavor. This keeps well in the fridge, so a family of one can make it and enjoy it for at least 10 days.
SUMMER PUDDING
~Submitted by Robyn, Auckland, New Zealand
Serves 4
4 x 250ml pudding dishes
1 loaf sandwich sliced white bread
? cup water
125g sugar
700g assorted fresh berries, if using frozen no more than 200g and don?t use frozen strawberries ? raspberries, blackberries and blueberries work better.
2 teaspoons finely grated lemon zest
thick cream to serve
Cut the crusts off the bread and line the dishes, starting with a disc in the base, then line the sides, reserve slices to form the lids.
Put the water and sugar with all the fruit and zest in a saucepan and simmer.
If using some frozen fruit, simmer until the fruit has thawed but if using all fresh fruit you need only to bring to a boil and then turn off.
Tip fruit into a sieve, allowing the juice to drain into a bowl and let cool.
Place the bowls on to a tray to catch any juices that spill over.
Spoon the fruit into each bowl, then top up with a little juice so the filling looks wet.
Place the bread lid on each, cover with some foil then a saucer topped with a weight such as a tin.
Refrigerate overnight.
To serve, remove weights, saucers and foil and carefully invert on to serving plates, spoon over any extra juice and serve with cream.
APRICOT DATE CHUTNEY
~Submitted by Aafrin, Pune, India
2 pounds dried apricots
2-1/2 cups pitted dates, chopped
3 cups brown sugar, firmly packed
3 cups golden raisins
2 cups white wine vinegar
2 cups water
1 tablespoon mustard seed
1 tablespoon salt
2 teaspoons ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground nutmeg
Soak the apricots in enough water to cover for 30 minutes. Drain and put into a large saucepan. Add the dates, brown sugar, raisins, vinegar, water, mustard seed, salt, ginger, coriander, and nutmeg.
Simmer on low heat until thickened, stirring frequently to prevent sticking, 45 minutes to 1 hour.
Ladle hot chutney into sterilized 1/2-pint jars, leaving 1/2 inch of headroom. Run a rubber spatula around the insides of the jars to release trapped air bubbles. Wipe the rims of the jars with a clean cloth. Place lids in position and tighten the
screw bands. Process for 10 minutes in a boiling-water-bath canner.
The Grainger County Tomato Festival is this weekend here in Eastern Tennessee and this recipe was on one of the TV stations just today.
6 medium tomatoes, peeled, cored, and cut in wedges
1 large Vidalia sweet onion or other sweet onion
1 tsp fresh dill, or scant 1/2 tsp dried dill weed
salt and pepper, to taste, 1/4 to 1/2 tsp each
2/3 cup fresh bread crumbs
3 cloves garlic, minced
1 cup shredded mozzarella cheese
3 to 4 TBSP olive oil
Place peeled tomato wedges on paper towels to drain. Peel onions and slice into 1/4-inch rings. In separate bowl combine dill, thyme, salt, pepper and bread crumbs. Layer half of the tomatoes and onions in a lightly buttered 1 ?- to 2-quart baking dish and top with half of the minced garlic. Sprinkle with half of the bread crumb and seasoning mixture, half of Mozzarella cheese, and drizzle with half of olive oil. Repeat layers. Bake in preheated 350 deg oven for 45 to 50 minutes, or until bubbly. The onion should still be a little crisp, but somewhat tender. The dish should be brown and bubbly.
SEAFOOD DELIGHT WITH ASPARAGUS
~Submitted by Rita, Niceville, FL
This recipe came from a cookbook we compiled many years ago at work for a fundraiser for a co-worker with cancer. I thought the Seafood Delight looked like a good replacement for the tried and true Tuna Noodle Casserole!
1 Can Mushroom Soup
1 large can cut Asparagus, drained BUT save liquid
Asparagus liquid
1 large can tuna, flaked (12 oz)
1 pkg. medium noodles, cooked
? lb. grated cheese
Mix soup and asparagus liquid; combine all ingredients, reserving one half of the cheese. Place in a casserole; top with remaining cheese. Bake at 350 degrees for 40 minutes.
OLD FASHIONED COCONUT CREAM PIE
(TNT)
~Submitted by Johnny, LA
3 cups half and half
2 eggs
3/4 cup sugar
1/2 cup flour
1/4 t. salt
1 cup flaked coconut
1 t. vanilla extract
1 pie shell, baked (9")
1 cup frozen whipped topping, thawed
Preheat oven to 350. Spread the coconut on an ungreased pan and bake for 5 to 7 minutes, or until golden brown, stirring occasionally. In a medium pan, combine the half and half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from the heat and stir in 3/4 cup of the coconut and the vanilla extract. Pour into the pie shell and chill for 2 to 4 hours, or until firm. Top chilled pie with the whipped topping and the remaining 1/4 cup coconut.
This is a tried and true old fashioned coconut cream pie. It took many years of searching and baking to find the right one and this is it! Enjoy!
5 cups reduced-sodium vegetable broth or water
1 1/3 cups uncooked pearled barley
6 ounces sliced fresh mushrooms (1 package)
1 teaspoon dried marjoram
1 teaspoon black pepper
1 pound 95% lean ground beef
1 cup chopped celery
1 1/2 cups minced green onions
1/2 cup fat-free half-and-half minced fresh parsley (optional)
Place broth, barley, mushrooms, marjoram and pepper in slow cooker. Cover; cook on LOW 6 to 7
hours. Brown beef in large nonstick skillet 6 to 8 minutes over medium-high heat, stirring to break up meat. Drain and discard fat. Add celery and green onions; cook and stir 3 minutes. Stir beef mixture and half-and-half into slow cooker mixture. Cover; cook on HIGH 10 to 15 minutes or until beef is hot and vegetables are tender. Garnish with parsley, if desired.
SWISS POTATO CASSEROLE
~Submitted by Treva, Knoxville, TN
This recipe created by Pillsbury. The cheesiest potatoes are the easiest when you start with frozen shredded potatoes.
Prep: 20 Min - Ready in: 1 Hr 25 Min
1 (2-lb.) pkg. frozen southern-style hash-brown potatoes
8 oz. (2 cups) shredded Swiss cheese
1/4 cup margarine or butter
3 tablespoons All-Purpose Flour
3 cups milk
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon nutmeg
1. Heat oven to 350?F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine potatoes and cheese; toss to mix.
2. Melt margarine in large saucepan. Stir in flour; cook over medium heat until bubbly, stirring constantly. Gradually add milk, stirring constantly. Add salt, onion powder, pepper and nutmeg; mix well. Cook and stir until mixture comes to a boil. Pour over potato mixture.
3. Bake at 350?F. for 55 to 65 minutes or until mixture is set and top is lightly browned.
Makes 12 servings
Nutritional Info Per Serving:
Calories 210, Calories from Fat 100, Total Fat 11 G, Saturated 5 G, Cholesterol 20 mg, Sodium 320 mg, Total Carbohydrate 19 G, Dietary Fiber 1 G, Sugars 3 G, Protein 9 G Diet Exchange: 1 1/2 Starch, 1/2 High-Fat Meat, 1 Fat OR 1 1/2 Carbohydrate, 1/2 High-Fat Meat, 1 Fat
20 MINUTE SKILLET SALMON
~Submitted by Leasa, IA
I know the QT'ers are big salmon fans, so when I saw this one, I just had to share! This is from
Kraft Foods. The sauce sounds so fresh!
1 T oil
4 wild caught salmon fillets, 4 oz each
1 C fat free milk
1/2 C Philadelphia light cream cheese spread (1/2 of 8-oz tub)
1/2 C chpd cucumbers
2 T chpd fresh dill
Heat oil in large skillet on med-high heat. Add salmon, cook 5 mins on each side or until salmon flakes easily with a fork. Remove from skillet, cover to keep warm.
Add milk and cream cheese spread to skillet, cook and stir until cream cheese spread is melted and mixture is well blended. Stir in cucumbers and dill.
Return salmon to skillet. Cook 2 mins or until heated through. Serve salmon topped with sauce.
Nutrition per serving:
Calories: 280
Sodium: 230mg
Protein: 27g
Iron 4% dv
Total fat: 16g
Carbs: 6g
Vit A: 15% dv
Saturated fat: 6g
Fiber: 0g
Vit C: 4% dv
Cholesterol: 75mg
Sugars: 5g
Calcium: 10% dv
MY CORN BREAD
~Submitted by Brenda, AL
This is more like a favorite meal of mine. Hot buttered corn bread, baked potato, boiled eggs.
1 cup corn meal
3/4 cup flour, self rising
1 egg
1 cup buttermilk
Preheat oven to 400?
Mix meal and flour, add egg and buttermilk and mix well. Pour into a hot pan and bake 35 to 40 minutes until browned and top is firm to touch.
I put a big slab of corn bread on my plate and cut open and slather butter inside and put top back on. Then I put the potato on the plate and butter it and add your favorite toppings. Then slice the boiled egg and enjoy!
GRILLED PORK CHOPS WITH CHIPOTLE SAUCE
~Submitted by Linda H., Rosharon, TX
(Linda posted this in the a2z Recipes Yahoo Group site. Too good not to share here. Have you visited the site yet? You're missing daily recipes if you don't.)
2 tablespoons neutral oil, like corn or canola
1 medium white onion, peeled and chopped
Salt and pepper
2 cups cored and chopped tomatoes, preferably fresh
1/2 cup water
2 dried chipotle chilies, or to taste
1/4 cup chopped fresh cilantro leaves
4 bone-in pork loin chops, 3/4-inch thick (about 2 pounds total)
Chopped fresh cilantro leaves for garnish
4 lime wedges, or more, as desired
Put oil in medium saucepan or skillet and turn heat to medium. When oil is hot, add onion, salt and pepper, and cook, stirring occasionally, until onion begins to brown at the edges, 5 to 10 minutes. Add the chilies, tomatoes and 1/2-cup water and adjust the heat so the mixture simmers steadily but not violently. Cook about 15 minutes, stirring occasionally, or until the chilies are soft and the tomatoes are broken up.
Meanwhile, start a charcoal or wood fire, or preheat gas grill or broiler; the fire should be only moderately hot, and the rack about 6 inches from the heat source.
When sauce is ready, taste, and add more salt and pepper if necessary. Cool for a few minutes, then remove the stems from the chipotles (if you remove some of the seeds, the salsa will not be quite as fiery). Put the mixture in a blender and puree.
Season pork with salt and pepper and grill for about 5 minutes per side, or until nearly done; brush heavily with the chipotle sauce on both sides, and cook just another minute or 2. Serve pork garnished with cilantro and lime wedges, passing the remaining sauce on the side.
1/2 C Dark Molasses
2 Green onions -- chop
3 Tbsp Coarse salt (kosher)
3 Tbsp Dry mustard
1 Tsp Paprika
1/4 Tsp Cayenne
1 Clove garlic -- crush or
1 Tsp Garlic powder
1 Anchovy fillet; chop -- or
1 tbsp Anchovy paste
6 tbsp Fresh taramind -- or
1 tbsp Tamarind extract
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered ginger
1/2 tsp Ground cinnamon
1 tsp Powdered cloves
1/2 tsp Cardamom seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder
Put all spices (except last 6 ingr.) through blender till fine powder. Place over low heat with half vinegar and simmer 1 hr; adding rest of vinegar a little at a time as mixture is reduced in bulk. Stir in
Tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from heat. Pour into crock or
Tupperware container (2qt). Let stand covered for 1 week. Then strain thru cheese- cloth, six times. Bottle and cap tightly. Keep refrigerated
indefinitely. Freeze to keep for years.
TO SERVE:
1 cup Heavy cream, whipped
Chocolate or mint cordial
Bring the milk and grated chocolate to a boil in a large saucepan.
Mix 1 or 2 Tbsp. of the hot chocolate milk with the flour, and add to the soup as it boils. Stir in the sugar and remove from the stove.
Add the egg yolks, stirring constantly, and return to low heat only long enough to warm the soup.
Serve hot or cold in small bowls as a special dessert, with a dollop of whipped cream and a few sprinkles of chocolate or mint cordial.
Servings: 8
INTERESTING FROSTING FOR CARROT CAKE
~Submitted by Beverley, Montreal, Canada
Got this off the Martha Stewart site and really want to try it next time I get the urge to make Carrot Cake; struck me that it would add even more unique flavour to it, don't ya think?
Two 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup minced crystallized ginger
2 teaspoons grated orange zest
Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and vanilla and beat until smooth. Beat in crystallized ginger and orange peel. Chill until firm enough to spread, about 30 minutes.
SESAME PORK APPETIZERS
~Submitted by Mary S., Nashville, TN
1 1/2 pounds pork tenderloin
1/2 cup dry sherry
1 tablespoon soy sauce
1/2 cup honey
1/2 cup sesame seeds
1/3 cup soy sauce
1 tablespoon sesame oil
1 tablespoon dry sherry
1 clove garlic -- crushed
1/2 teaspoon grated ginger
1 green onion -- finely chopped Spinach leaves
In a dish large enough to hold the tenderloin, combine the sherry and soy sauce. Add the pork. Let marinate, 1-2 hours, turning several times. Remove the tenderloin. Spread the honey on a plate. Roll the pork in honey, then in sesame seeds. Place the tenderloin in a roast pan, roast at 350?F for 20 minutes, or until meat thermometer registers 155?F. Let stand 5 minutes, then slice thinly on the diagonal. Combine all remaining ingredients for dipping sauce. Place in a bowl in the center of a serving platter. Surround the bowl with the spinach leaves. Arrange pork slices on top.
GRILLED CHEESE SANDWICHES WITH SAGE
~Shared by Larry Holmes, Toronto, Canada
8 slices firm white bread, crusts removed
2 tablespoons butter, room temperature
2 tablespoons mustard or your choice
4 slices sharp cheddar cheese , to fit bread
4 thin red onion slices
4 sage leaves
2 eggs beaten with 2 tablespoons milk
1/4 cup vegetable oil
Spread 4 slices of bread with butter and remaining with mustard. On the mustard-topped bread slices, arrange in order: a slice of cheese, onion slice, and 2 sage leaves. Top with remaining bread slices, butter-side down. Pour egg mixture into a shallow bowl and dip sandwiches on all sides. In a large skillet, heat oil. Brown sandwiches on each side, about 3 minutes. Serve immediately or keep warm in 250-degree oven.
Yield: 4 sandwiches
CHERRY PIE PUDDING
~Submitted by Marilyn, Canton, OH
Here is another cherry favorite I found. Hope everyone enjoys.
1 cup milk
2 Tbsp. butter, softened
1 tsp. almond extract
2 eggs
1/2 cup baking mix
1/4 cup sugar
21 oz. can cherry pie filling
Preheat oven to 400 degrees F. Grease a 10" pie plate; set aside.
In medium bowl combine milk, softened butter, almond extract, eggs, baking mix and sugar; mix well with wire whisk until smooth ~ this batter will be thin.
Pour into prepared pie plate until the bottom is covered with about half of batter.
Spoon pie filling evenly over the batter; then gently cover cherries with remaining batter.
Bake for approximately 25 minutes. Meanwhile prepare topping below.
Streusel Topping:
2 Tbsp. cold butter
1/2 cup baking mix
1/2 cup brown sugar
1/2 tsp. cinnamon
In small bowl cut cold butter into baking mix, brown sugar and cinnamon until crumbly.
Sprinkle streusel topping on top; bake another 10 minutes or until lightly browned.
*You can use other onion; but, it won't be as good because other onions do not have the sugar content that
Vidalia's have.
In a heavy skillet, melt 2 TBSP butter and saute the onions over medium heat, stirring occasionally, about 10 or 15 minutes or until lightly golden. Reserve a couple of TBSP of onions for topping. Combine dry ingredients in a large bowl. Stir in milk, egg and 1/2 cup of cheese along with all the remaining onions. Turn into a 9 inch pie pan. Top with reserved onion, cheese, and remaining 1 TBSP butter which has been melted. Bake at 400 deg about 25 to 30 minutes until brown. Cool about 5 minutes before cutting into wedges to serve.
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Heart Healthy
BRAIN POWER SALAD
~Submitted by Treva, Knoxville, TN
Makes 4 side-dish servings
Prep: 20 minutes
Chill: 1 hour
1/4 cup low-fat mayonnaise dressing or salad dressing
2 teaspoons sugar
1 teaspoon cider vinegar
2 cups broccoli florets
1/2 cup shredded carrot (1 medium)
1/4 cup shredded reduced-fat cheddar cheese (1 ounce)
1/4 cup sliced water chestnuts, drained
2 tablespoons chopped red onion (optional)
2 tablespoons crumbled crisp-cooked bacon
1. For dressing, in a small bowl stir together mayonnaise dressing, sugar, and vinegar.
2. In a medium bowl combine broccoli, carrot, cheese, water chestnuts and, if desired, onion. Pour dressing over broccoli mixture; toss to coat. Sprinkle with bacon. Cover and chill for 1 to 5 hours.
Makes a perfect one-dish meal, one that includes at least three kinds of vegetables, plus plenty of fiber when you use a whole-grain bun.
INGREDIENTS
1 Tbsp. canola oil (I use olive oil)
1 medium onion, peeled and chopped
1 small green bell pepper, seeded and chopped
2 peeled garlic cloves, finely chopped
3/4 pound ground turkey breast
1 can (28 oz.) diced tomatoes
2 Tbsp. tomato paste
1/4 cup mesquite or other smoky barbecue sauce
Salt and freshly ground black pepper
6 whole-wheat hamburger buns, grilled or toasted
6 thin onion slices, for garnish (optional)
Shredded lettuce, for garnish (optional)
DIRECTIONS
1. Heat the oil in a medium skillet over medium-high heat. Saut? the onion and pepper until translucent, about 4 minutes. Add the garlic and saut? until the vegetables are soft, about 3 minutes. Add the turkey and cook, using a wooden spoon to break it up and stirring until it loses its pink color, about 4 minutes. Add the tomatoes, tomato paste and barbecue sauce.
2. Simmer vigorously until the mixture is thick, about 15 minutes, stirring occasionally. Season to taste with salt and pepper. If not using immediately, refrigerate, covered, for up to 3 days. Reheat gently in a microwave oven before using.
3. Place the bottom of each bun on a plate. Spoon over each equal amounts of the meat mixture. Top with the onion and some lettuce, if using. Cover with the top of the bun or set it to lean on one side of the meat topping. Serve immediately.
NUTRITION INFO
Calories: 259
Fat: 9.4 g
Carbohydrates: 29.1 g
Protein: 16.9 g
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Diabetic Choices
ANTIPASTO TOSSED SALAD
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
This is one of the few lettuce salads my husband will eat! Adding lemon juice to bottled dressing is an easy way to give it homemade flair.
INGREDIENTS
1-3/4 cups thinly sliced halved zucchini
1-1/2 cups fresh cauliflowerets
1/4 cup thinly sliced green onions
1 cup reduced-fat Italian salad dressing
1 tablespoon lemon juice
12 cups torn romaine
2 medium tomatoes, cut into wedges
4 large fresh mushrooms, thinly sliced
4 ounces sliced turkey salami, julienne
4 ounces reduced-fat provolone cheese, julienne
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup fat-free Italian croutons
1/4 cup shredded Parmesan cheese
DIRECTIONS
In a bowl, combine the zucchini, cauliflower and onions. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours.
Just before serving, combine the romaine, tomatoes, mushrooms, salami, provolone and olives in a serving bowl. Add marinated vegetables; toss to coat. Top with the croutons and Parmesan cheese.
Yield: 16 servings
NUTRITIONAL INFO
Nutritional Analysis: One serving (1 cup) equals 86 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 329 mg sodium, 7 g carbohydrate, 1 g fiber, 6 g protein.
Diabetic Exchanges: 1/2 starch, 1/2 lean meat, 1/2 fat.
MEDITERRANEAN MEAT LOAF
~Submitted by Mary S., Nashville, TN
Yield: 2 servings
- 1 cup coarsely chopped carrots
- 1 cup coarsely chopped red onion
- 1/4 cup plain bread crumbs
- 3/4 pound ground turkey breast
- 1 egg white - Salt and freshly ground black pepper, to taste
- 8 pitted black olives (kalamata if possible), sliced
- 1/8 teaspoon crushed red pepper flakes
- 1 cup canned crushed tomatoes
DIRECTIONS
Preheat oven to 450 degrees F.
Microwave carrots and onion on high for 3 minutes. They should be slightly shriveled. Mix vegetables with bread crumbs, ground turkey, and egg white. Add salt and pepper.
Place a small marble-size piece of the mixture on a plate and microwave 20 seconds. Taste and add more seasoning, if needed.
Line a baking sheet with foil. Shape turkey mixture into 2 6x3-inch loaves. Bake 15 minutes.
Meanwhile, mix olives, pepper flakes, and tomatoes together and microwave on high for 2 minutes or until warmed through. Remove meat loaf from oven and serve with tomato mixture on top.
Nutritional Information Per Serving (1/2 of recipe): Calories: 378, Fat: 4 g, Cholesterol: 105 mg, Sodium: 743 mg, Carbohydrate: 34 g, Dietary Fiber: 7 g, Sugars: 16 g, Protein: 49 g
Diabetic Exchanges: 1/2 Starch, 5 Very Lean Meat, 5 Vegetable, 1/2 Fat
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For the parmesan sauce:
3 tablespoons margarine
2 tablespoons flour
1 cup of milk
1/3 cup of parmesan cheese
1 teaspoon of mustard
For the spinach mixture:
3 tablespoons margarine
3 tablespoons flour
3/4 cup of milk
2/3 of a box of frozen spinach
1/8 teaspoon of nutmeg
1 teaspoon of Worcestershire sauce
Cook the lasagna noodles in boiling salted water. Preheat oven to 400 degrees. Spray an 8 x 8 or 7 x 11 casserole dish with non-stick spray. For the parmesan sauce, melt the margarine in a small saucepan over medium heat, then stir in the flour. When the flour is completely dissolved, start adding the milk a little bit at a time, stirring and letting it thicken before adding more. Then add the parmesan cheese and mustard and stir until the mixture is no longer grainy. Remove from heat.
Thaw the spinach and squeeze out as much water as possible. In a medium saucepan, melt the margarine over medium heat, then stir in the flour. When the flour is completely dissolved, start adding the milk a little bit at a time, stirring and letting it thicken before adding more. Mix in the spinach and season with the nutmeg and Worcestershire. Add additional milk if the mixture is too thick to spread.
If using an 8 x 8 casserole dish: Cut three of the cooked noodles so that they'll fit in the bottom of the casserole dish; save the pieces you cut off. Spread half the spinach mixture on top of the noodles, then spoon about two-fifths of the parmesan sauce over this. Cut the remaining lasagna noodles to fit the dish, and use the six smaller pieces to make this next layer. Spread the rest of the spinach (this part is tricky -- try dotting it around and then flattening the dots with a spoon), and another two-fifths of the parmesan sauce. Then use the remaining strips of lasagna (there should be three long ones) to make the next layer, and top it with the remaining parmesan sauce.
If using a 7 x 11 casserole dish: Lay two noodles in the bottom of the dish. Spread half the spinach mixture on top of the noodles, then spoon about two-fifths of the parmesan sauce over this. Lay two more noodles next. Spread the rest of the spinach (this part is tricky -- try dotting it around and then flattening the dots with a spoon), and another two-fifths of the parmesan sauce. The last two noodles come next; top them with the remaining parmesan sauce.
Bake for 10 minutes or until it starts to bubble around the edges.
CHEESE OMELET IN MICROWAVE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
3 large eggs
1/3 cup mayonnaise
2 tablespoons margarine
1/2 cup shredded cheddar cheese
chives
chopped black olives
spicy tomato sauce or salsa (optional, to serve)
Place the egg whites into a large mixing bowl. Beat at high speed until soft peaks form.
In smaller bowl place the egg yolks, and using same beaters, beat yolks, mayonnaise and 2 tablespoons water.
Gently pour yolk mixture over whites and fold in carefully.
Melt margarine in 9-inch pie plate and swirl to coat inside. Carefully pour eggs into pie plate.
Microwave at medium (half power) for 5 to 7 minutes.
Sprinkle the shredded cheese over eggs and microwave at medium for 30 seconds to 1 minute.
Sprinkle with chopped chives olives, then quickly run a spatula around sides and bottom of dish. Fold half of omelet over the other half. Slide onto serving plate.
Serving Ideas: Serve with a spicy tomato sauce or salsa.
Servings: 2
SWISS STEAK
~Submitted by Mary S., Nashville, TN
2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3/4 pound boneless round steak (1/2 inch thick)
1 tablespoon cooking oil
1 can (8 ounces) stewed tomatoes
1 medium green pepper, sliced
1 medium onion, sliced
In a resealable plastic bag, combine the flour, 1/4 teaspoon salt and pepper.
Cut steak into two pieces; place in bag and shake to coat. In a skillet over medium heat, brown steak in oil. Add tomatoes.
Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt.
Cover and simmer until meat is tender, about 30 minutes.
Yield: 2 servings.
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Publisher's Choice
STUFFED DILL PICKLES
Seems like everyone has a recipe for these and everyone believes theirs is best. Some recipes use cottage cheese (I think cream cheese makes this one is better) and others will use potted cheese (comes in little jars, actually). Maybe you'll try this one. I make this recipe
mine by grating a little onion in the mix, and a sprinkling of cayenne pepper. The following is a basic recipe; add your own touches to make it
yours.
Large pickles
1/2 tsp. parsley
1 tsp. pimento
1 sm. pkg. cream cheese
Salt and pepper to taste
With an apple corer, remove center of pickles. Reserve centers for use in salads and sandwiches. Mix cheese with snipped parsley and chopped pimento. Stuff center of pickles. Chill. Slice rings into desired thickness.
Publisher's note: I don't use an apple corer. I had a friend who used to smoke (really expensive) cigars and always kept one handy in a metal tube, in his pocket. I saw him open it
(from either end) and "boom!" it hit me. I use the tube from one for coring pickles and large sections of cucumbers, etc. for stuffing. I just slice off the ends of the pickle and push through. Works like a charm.
NACHO SUPPER
My pal Cindy sent this to me. I have got to try this since my kids love every ingredient (which means we have it on hand!). I think I will serve it with warm flour tortillas (instead of chips) and let them roll their own burritos!
Servings: 4 to 6
Ingredients:
1 tablespoon vegetable oil
1 pound ground beef
1 large onion, chopped
1 teaspoon seasoned salt
1/2 teaspoon ground cumin
2 (16-ounce) cans refried beans
1 package taco seasoning
2 cups shredded Monterey Jack cheese
1 can green chilies, chopped
1 cup shredded cheddar cheese
3/4 cup picante sauce
Tortilla chips, for serving
Directions:
Brown the beef and onion in a large skillet over medium heat; drain. Add the seasoned salt and cumin and stir to combine. Set aside.
Combine the beans, taco seasoning and Monterey Jack cheese in a medium mixing bowl. Spread the bean and cheese mixture in a 9-by-13-inch pan. Cover with the beef and onions. Follow with the green chilies, cheddar cheese and picante sauce. Bake at 400 degrees F for 20 to 25 minutes. Serve with tortilla chips.
CHICKEN DANIELLE
This comes from an AllRecipes cookbook and it is very good. Here is what they had to say about it: "A thick, creamy mushroom sauce served over golden brown chicken breasts and linguini. Easy and satisfying. Crusty bread is always good for dipping in the sauce as well."
INGREDIENTS:
8 tablespoons butter, divided
4 skinless, boneless chicken breast halves
salt and pepper to taste
6 ounces button mushrooms, sliced
3/4 cup Marsala wine, divided
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup heavy cream
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
1 (12 ounce) package uncooked linguine pasta
DIRECTIONS:
1. Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and pepper and add to skillet. Cook until halfway done and golden brown on both sides, about 4 to 7 minutes each side. When browned, remove chicken to a 9x13 inch baking dish. Set skillet aside, reserving drippings.
2. In a separate skillet, melt the 2 remaining tablespoons of butter over medium high heat and saute mushrooms. Add 1/4 cup of the wine and stir; let reduce over low heat for 5 minutes. Set mushrooms and drippings aside, keeping warm.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Add cream of chicken soup and cream of mushroom soup to reserved chicken/drippings skillet. Mix soups well with drippings, making sure no lumps remain. Slowly add cream, stirring constantly, then add remaining 1/2 cup wine; season with rosemary and thyme. Adjust amount of wine as needed to make a nice, thick gravy consistency. Let mixture simmer over medium heat until bubbly, then add reserved mushroom mixture and stir together.
5. Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.
6. About 15 minutes before serving chicken, bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain. Serve chicken breasts and sauce over the hot cooked pasta.
2 lbs. fresh green beans, cooked
2 tbsp. butter
2 tbsp. flour
1 cup sour cream
1 tsp. grated onion
1 tsp. salt or salt to taste
1/4 tsp. sugar
1 to 2 cups grated Jarlsberg cheese
1/2 cup sliced almonds
Preheat oven to 350 degrees F.
Cook beans until tender. Drain and set aside.
Make sauce by melting butter in small saucepan. Stir in flour and cook until bubbly. Stir in sour cream, grated onion, salt and sugar. Remove from heat.
Place layers of green beans then cheese in greased casserole. Pour sauce over the top. If sauce is very thick and cannot be poured, it can be thinned with a little milk.
Bake the casserole for about 5-10 minutes then top with almonds and bake 10 more minutes. You do not want the almonds to burn as mine almost did. If they need to brown more, you can always turn up the heat at the end to brown the almonds.
I got this from a lady named Shirley in Borrego Springs, Ca when I participated in an e-mail recipe swap.
Yield 6-7 dozen
2 cups butter -- softened
1 cup white sugar
1 cup brown sugar
2 large eggs
4 1/2 cups flour, all-purpose
2 teaspoons cinnamon
1 1/2 teaspoons soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 tablespoons orange rind -- grated
2 cups dried apricot -- chopped very fine (I use the food processor)
2 cups chopped pecans -- toasted
powdered sugar
Cream butter and sugars, beat in eggs. Combine dry ingredients, add to creamed mixture a little at a time beating with mixer. Add peel, apricots and nuts, mix well.
Form into balls, bake on lightly greased cookie sheet for 12-14 minutes at 350F. Let cool for a few minutes on sheet then remove to rack and cool completely then roll in powdered sugar. These will freeze well raw. form into balls, place on cookie sheet and freeze. When frozen remove to
Ziploc bags and store in freezer. To bake, remove amount needed, and proceed as directed. Roll in powdered sugar after cooled.
K'S UNUSUAL PASTA
This is another recipe I intend to try, especially since I want to persuade my kids to eat capers and anchovies in a yummy recipe. This was posted on the
a2z Recipes Yahoo Group site by
Carol P.
6 slices bacon, cut into 1" pieces
1/2 lb. fresh mushrooms, sliced
1 cup pitted black olives
1 can (2 oz.) caper stuffed anchovies
1 lb. spinach fettuccine, cooked and drained
In a medium skillet, cook bacon until crisp; drain on paper towels. Pour off all but 2 tbs. of fat from skillet; add mushrooms and saut? 4 to 5 minutes. Add olives and anchovies and heat through. Toss bacon and skillet ingredients with cooked pasta and serve.
Serves 8.
Also, may be seasoned with Parmesan cheese, crushed red pepper and chopped parsley.
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