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A to Z Recipes
February 24, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Sheesh! We were so busy at work last night. I called my oldest daughter at her job and asked if there was a full moon. She laughed and said she was thinking maybe the lunar eclipse did something to affect people's behavior. I agree... people have been really
squirrelly lately!
The Great Northwestern Escape - GNE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line
using this link if you'd like information as it develops: GNE.
The current Monthly Theme topic is Eat Your Veggies! Why don't you share a recipe or two of your favorite vegetable dishes? Please be sure to visit the
Monthly Theme section to read about sharing your own or some you've found that are keepers. I'm still in need of recipes for regular issues, too. The past 2 months have not netted many reader recipes so your help is truly needed.
Join me in thanking the following folks for their help in today's issue:
Treva, NC
Linda G., MI
Lou, FL
Kim, Pflugerville, TX
Johnny, LA
Jim D., WA State
Patricia, Charlevoix, MI
Ann, FL
Marty B., Tell City, IN
Monica M., Navarre, FL
Chris M., NM
Leasa, IA
Mary S., Nashville, TN
Jean, Syracuse, NY
Pat, Minden, NV
Larry Holmes, Toronto, Canada
Dorie, IL
We'll see you here again on Wednesday, God willing.
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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.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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Attitude and the spirit in which we communicate are as important as the words we say.
Shared by Treva, NC
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Shared by Linda G., MI
It happens every Friday evening, almost without fail, when the sun resembles a giant orange and is starting to dip into the blue ocean. Old Ed comes strolling along the beach to his favorite pier. Clutched in his bony hand is a bucket of shrimp. Ed walks out to the end of the pier, where it seems he almost has the world to himself. The glow of the sun is a golden bronze now.
Everybody's gone, except for a few joggers on the beach. Standing out on the end of the pier, Ed is alone with his thoughts....and his bucket of shrimp.
Before long, however, he is no longer alone. Up in the sky a thousand white dots come screeching and squawking, winging their way toward that lanky frame standing there on the end of the pier.
Before long, dozens of seagulls have enveloped him, their wings fluttering and flapping wildly.
Ed stands there tossing shrimp to the hungry birds. As he does, if you listen closely, you can hear him say with a smile, "Thank you. Thank you." In a few short minutes the bucket is empty. But Ed doesn't leave. He stands there lost in thought, as though transported to another time and place. Invariably, one of the gulls lands on his sea-bleached, weather-beaten hat - an old military hat he's been wearing for years. When he finally turns around and begins to walk back toward the beach, a few of the birds hop along the pier with him until he gets to the stairs, and then they, too, fly away. And old Ed quietly makes his way down to the end of the beach and on home.
If you were sitting there on the pier with your fishing line in the water, Ed might seem like "a funny old duck," as my dad used to say. Or "a guy that's a sandwich shy of a picnic," as my kids might say.
To onlookers, he's just another old codger, lost in his own weird world, feeding the seagulls with a bucket full of shrimp. To the onlooker, rituals can look either very strange or very empty. They can seem altogether unimportant ....maybe even a lot of nonsense. Old folks often do strange things, at least in the eyes of Boomers and Busters. Most of them would probably write Old Ed off, down there in Florida.
That's too bad. They'd do well to know him better.
His full name: Eddie Rickenbacker. He was a famous hero back in World War II. On one of his flying missions across the Pacific, he and his seven-member crew went down. Miraculously, all of the men survived, crawled out of their plane, and climbed into a life raft Captain Rickenbacker and his crew floated for days on the rough waters of the Pacific. They fought the sun. They fought sharks. Most of all, they fought hunger. By the eighth day their rations ran out. No food. No water. They were hundreds of miles from land and no one knew where they were. They needed a miracle. That afternoon they had a simple devotional service and prayed for a miracle. They tried to nap. Eddie leaned back and pulled his military cap over his nose. Time dragged. All he could hear was the slap of the waves against
the raft.
Suddenly, Eddie felt something land on the top of his cap. It was a seagull!
Old Ed would later describe how he sat perfectly still, planning his next move. With a flash of his hand and a squawk from the gull, he managed to grab it and wring its neck. He tore the feathers off, and he and his starving crew made a meal - a very slight meal for eight men - of it. Then they used the intestines for bait. With it, they caught fish, which gave them food and more bait......and the cycle continued. With that simple survival technique, they were able to endure the rigors of the sea until they were found and rescued. (after 24 days at sea...)
Eddie Rickenbacker lived many years beyond that ordeal, but he never forgot the sacrifice of that first lifesaving seagull. And he never stopped saying, "Thank you." That's why almost every Friday night he would walk to the end of the pier with a bucket full of shrimp and a heart full of gratitude.
(Max Lucado, In The Eye of the Storm, pp.221, 225-226)
PS: Eddie was also an Ace in WW I and started Eastern Airlines
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!
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New Information on Carbohydrates
Shared by Lou, FL
Why carbs are the new diet craze - Health - Today.msnbc.com
http://today.msnbc.msn.com/id/23189188/
This is definitely worth reading, even if you are not a diabetic. Lou also shared:
"I found the article very interesting and could have a whole day's conversation on blood sugar and what they don't know and keep changing. Carbs are not allowed if you are diabetic and I have always found my BS levels to be lower when I ate them.
No one could answer that question for me, just told me it was a no-no.
Now this article proves me at least half right !! If they could only make up their minds instead of changing it all the time. GOLLY-GEE"
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!
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| Monthly Theme, Recipe Submissions |
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Eat Your Veggies!
Here's the scoop on the current theme:
Eat Your Veggies! Do I sound like your mother? More than moms have realized the value of eating vegetables. The USDA Food Guide Pyramid suggests 5 to 7 servings each day. That's a lofty goal for anyone especially without some delicious recipes to make them taste better for our families. We're looking for recipes featuring vegetables this month, folks. These recipes can use fresh vegetables (always best, of course), frozen or canned. Share your recipes using vegetables, whether it be a side dish or a main course with other ingredients added in to make it a family favorite. And don't forget that veggies are an ingredient in some tasty desserts and baked goods, too! We love sharing recipes here, sure, but it takes your help to keep it going. And the
Monthly Theme issues are the most popular, and a great way to start another resolution: sharing recipes!
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 Eat Your Veggies!. We will collect them the remainder of this month and post them on the first Sunday of November. 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: Eat Your Veggies!
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 submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Eat Your Veggies!.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Promised Recipes has a deadline of February 29, 2008, and will be posted on March 9, 2008.
Please use this email link to submit a recipe for theme recipes: Eat Your Veggies!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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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 February Birthday Babies:
1st Linda L. in Lenexa, Kansas
2nd Troy S. in Dayton, Ohio
3rd Emily in Coconut Creek, Florida
3rd Mary K. in Niceville, Florida
3rd Sharon B. in Lindside, West Virginia
4th Gail in Greenville, Ohio
5th Jim D. in Washington State
5th Angela S. in Charleston, South Carolina
8th Carolann in Sharpsburg, Georgia
8th Sheila K. in Clanton, Alabama
8th Dixie K. in Delaware, Ohio
9th Delorese S. in Dayton, Ohio
10th Sally P. in Menifee, California
11th Ruthie in Ypsilanti, Michigan
12th Bette T. in Stockton, California
13th Liz in Port Royal, Pennsylvania
14th Debbie M. in McKeesport, Pennsylvania
14th Alysia in Amston, Connecticut
16th Hal R. in Eaton, Ohio
16th Shawntel R. in Rockingham, North Carolina
16th Myrna R. in Jacksonville, Florida
16th Linda L. in Hong Kong
17th Diane in Natick, Massachusetts
18th Michelle S. in Morgan County, Tennessee
19th Rob W. in Dartmouth, Nova Scotia
20th Delores M. in St. Louis, Missouri
21st Deborah H. in Denton, TX
21st Cheri W. in Ocala, Florida
21st Cindy in Beaver Dams, New York
22nd Joyce S. in Lake Placid, Florida
22nd Barbara H. in Portland, Tennessee
23rd Jim H. in Calgary, Alberta, Canada
23rd Dee C. in Kissimmee, Florida
26th RJ in Denver, Colorado
26th Kathy J. in Bethalto, Illinois
26th Amal, Shomolu, Lagos-Nigeria
29th Mary M. in Cameron, Ohio
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Cartoon shared by Kim, Pflugerville, TX
Bubba and the Toilet Brush
Shared by Johnny, LA
One day when Bubba and Billy Bob were in the Little Rock Wal-Mart, they decided to get in on the weekly charity raffle. They each bought five tickets at a dollar a pop. The following week, when the raffle was drawn, each had won a prize. Billy Bob won 1st place - a year's supply of gourmet spaghetti sauce and extra long spaghetti. Bubba won 6th prize - a toilet brush.
About a week or so had passed when the men met back at Wal-Mart. Bubba asked Billy Bob how he liked his prize, to which Billy Bob replied, 'Great!, I love spaghetti!'
Billy Bob asked Bubba, 'How 'bout you, how's the toilet brush?
'Not so good,' replied Bubba, 'I reckon I'm gonna switch back to paper.'
Hollywood Squares
Shared by Jim D., WA State
If you remember the Original Hollywood Squares and its comics, this may bring a tear to your eyes. These great questions and answers are from the days when " Hollywood Squares" game show responses were spontaneous, not scripted, as they are now. Peter Marshall was the host asking the questions, of course.
Q. Do female frogs croak?
A. Paul Lynde: If you hold their little heads under water long enough.
Q. If you're going to make a parachute jump, at least how high should you be?
A. Charley Weaver: Three days of steady drinking should do it.
Q. True or False, a pea can last as long as 5,000 years.
A. George Gobel: Boy, it sure seems that way sometimes.
Q. You've been having trouble going to sleep. Are you probably a man or a woman?
A. Don Knotts: That's what's been keeping me awake.
Q. According to Cosmopolitan, if you meet a stranger at a party and you think that he is attractive, is it okay to come out and ask him if he's married?
A. Rose Marie: No; wait until morning.
Q. Which of your five senses tends to diminish as you get older?
A. Charley Weaver: My sense of decency.
Q. In Hawaiian, does it take more than three words to say "I Love You"?
A. Vincent Price: No, you can say it with a pineapple and a twenty.
Q. What are "Do It," "I Can Help," and "I Can't Get Enough"?
A. George Gobel: I don't know, but it's coming from the next apartment.
Q. As you grow older, do you tend to gesture more or less with your hands while talking?
A. Rose Marie: You ask me one more growing old question Peter, and I'll give you a gesture you' ll never forget.
Q. Paul, why do Hell's Angels wear leather?
A. Paul Lynde: Because chiffon wrinkles too easily.
Q. Charley, you've just decided to grow strawberries. Are you going to get any during the first year?
A. Charley Weaver: Of course not, I'm too busy growing strawberries.
Q. In bowling, what's a perfect score?
A. Rose Marie: Ralph, the pin boy.
Q. It is considered in bad taste to discuss two subjects at nudist camps. One is politics, what is the other?
A. Paul Lynde: Tape measures.
Q. During a tornado, are you safer in the bedroom or in the closet?
A. Rose Marie: Unfortunately Peter, I'm always safe in the bedroom.
Q. Can boys join the Camp Fire Girls?
A. Marty Allen: Only after lights out.
Q. When you pat a dog on its head he will wag his tail. What will a goose do?
A. Paul Lynde: Make him bark?
Q. If you were pregnant for two years, what would you give birth to?
A. Paul Lynde: Whatever it is, it would never be afraid of the dark.
Q. According to Ann Landers, is there anything wrong with getting into the habit of kissing a lot of people?
A. Charley Weaver: It got me out of the army.
Q. It is the most abused and neglected part of your body, what is it?
A. Paul Lynde: Mine may be abused, but it certainly isn't neglected.
Q. Back in the old days, when Great Grandpa put horseradish on his head, what was he trying to do?
A. George Gobel: Get it in his mouth.
Q. Who stays pregnant for a longer period of time, your wife or your elephant?
A. Paul Lynde: Who told you about my elephant?
Q. When a couple have a baby, who is responsible for its sex?
A. Charley Weaver: I'll lend him the car, the rest is up to him.
Q. Jackie Gleason recently revealed that he firmly believes in them and has actually seen them on at least two occasions. What are they?
A. Charley Weaver: His feet.
Q. According to Ann Landers, what are two things you should never do in bed?
A. Paul Lynde: Point and laugh.
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!
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SEATTLE, WASHINGTON
BLUE ONION BISTRO'S MACARONI & BLUE CHEESE WITH CHIVES
This recipe comes from the Blue Onion Bistro located at 5801 Roosevelt Way NE, in Seattle, WA. It is their signature dish that was published in the March 2003 issue of Bob Appetit Magazine.
1 lb uncooked spiral tube-shaped pasta
1 teaspoon olive oil
2 tablespoons butter
1/4 cup flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese, divided (Maytag or Danish)
salt & freshly ground black pepper or tricolor pepper, to taste
1 dash cayenne, to taste (optional)
1 1/2 tablespoons minced fresh chives
Preheat oven to 350 degrees F; butter a 13x9x2-inch glass baking dish.
Cook the pasta according to package directions until tender but still firm to bite, stirring occasionally; drain and set aside (about 8 minutes).
While the pasta is cooking, in a large heavy saucepan over medium low heat, melt the olive oil and butter together; add the flour and, stirring constantly, cook for 1 minute (don't let it brown), then gradually whisk in the milk and cream.
Simmer mixture until it slightly thickens, whisking occasionally, for 3 minutes.
Reduce the temperature to low, then gradually stir in the grated cheddar and 1 cup of the blue cheese and cook, stirring, until the cheese melts.
Season to taste with salt, freshly ground pepper, and cayenne (if using).
Stir in the cooked pasta, making sure it's well-coated with the sauce.
Pour mixture into the buttered baking dish, sprinkle with the reserved 1/2 cup crumbled blue cheese, and bake at 350 degrees F for 30 minutes.
Sprinkle with the minced chives and serve.
Serving Size 1 (224g)
Recipe makes 8 servings
Per serving:
Calories 655
Calories from Fat 347
Total Fat 38.6g
Saturated Fat 23.7g
Monounsaturated Fat
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 117mg
Sodium 675mg
Potassium 314mg
Total Carbohydrate 50.3g
Dietary Fiber 1.9g
Sugars 4.6g
Protein 26.4g
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Reviewer: Lou, FL
Recipe: Butter Bean Soup
Submitter: Johnny, LA
Issue: 12-26-07
"I made this recipe last month and thought it was a keeper. I shared it with a son and a neighbor and they liked it also. My son said some kielbasa would have made it better. I will make again as it fits a diabetic diet just great. Thank you Johnny !!!!!!!"
BUTTER BEAN SOUP
~Submitted by Johnny, LA
Lima beans shine in this creamy soup flavored with tomatoes and onion flakes. Onion flakes have an intense flavor which when cooked in the soup impart a deep and sweet onion flavor.
1 pound lima beans
2 (14.5-ounce) cans chicken broth
1 (14.5-ounce) can stewed tomatoes (or Ro-tel)
3 tablespoons butter
1 tablespoon dried onion flakes
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1. Soak lima beans in water to cover in a stockpot overnight.
2. The second day drain beans. Leave beans in stockpot; add broth, tomatoes, butter, onion flakes, sugar, salt and pepper in a saucepan
3. Bring heat to a boil; lower heat to a simmer, cover and simmer for about 2 hours or until beans are tender. Serve hot; offer a splash of vinegar or a dollop of sour cream with soup.
Makes 6 servings.
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
ITALIAN LADY'S SPAGHETTI SAUCE
~Submitted by Patricia, Charlevoix, MI
This was given to me by a very special lady in Florida. She never used ground beef, instead opted for pot roast. Aromas emanating from her house caused hunger pangs throughout the entire trailer park
2 large cans of Italian plum tomatoes
2 cans Hunts tomato paste
1 tbs Oil
1 clove of garlic
1 onion chopped
1 tbs sugar
1 tbs Worcestershire sauce
salt & pepper to taste
basil and oregano to taste
Simmer tomatoes in large kettle for half an hour. Add pot roast that has been browned on all sides and keep simmering. Saute onion and garlic, and then stir in salt and pepper, sugar, basil oregano and Worcestershire sauce. Simmer one hour. Add to the tomatoes and cook another hour. Remove and slice pot roast and serve sauce over pasta of choice.
Note: The flavor of the pot roast enhances the sauce. If preferred browned, lean, ground beef could be substituted the last half hour.
IRISH WHISKEY SAUCE
~Submitted by Ann, FL
2 tablespoons butter
2 tablespoons flour
1 cup milk
¼ cup sugar
1 tablespoon Irish whiskey
Melt butter over medium heat in a quart saucepan. Add flour and cook, whisking until well combined. Remove from heat and stir in milk, sugar and whiskey. Bring to a boil, whisking constantly, until thickened 5 - 7 minutes. Serve immediately.
Makes 1½ cups.
EASY DIRTY RICE
~Submitted by Marty B., Tell City, IN
1 c. white rice
1 stick butter or margarine, melted
1 can onion soup
1 can beef bouillion
Mix together, cover and bake for 1 hour at 350 degrees.
VEGETABLE SEASONING MIX
~Submitted by Treva, NC
2 & 3/4 teaspoons sweet (not hot) paprika
1 teaspoon salt
3/4 teaspoon dry mustard
3/4 teaspoon ground ginger
3/4 teaspoon California red Chiles, dried and ground
3/4 teaspoon guajillo or ancho Chiles, dried and ground
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/8 teaspoon dill seeds, ground
Mix all ingredients. Use in stews and soups. Keep this in a sealed container.
CREAMY BOWTIE PASTA
~Submitted by Monica M., Navarre, FL
12 oz. bowtie pasta, cooked, drained and cooled
12 oz. bacon, diced cooked, drained
4 oz. pepperoni, sliced and cut in half
1 tomato, diced
4 oz. sliced black olives, drained
4 green onions, sliced
1 1/2 c. mayo
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. minced garlic
Cook pasta, drain and set aside. In a saute pan, add diced bacon and when it's almost done, add the green onions. Finish cooking, then drain off grease. In a large bowl, mix mayo, salt, pepper, garlic powder and minced garlic. Add to that, bacon and green onions, pepperoni, tomato, and black olives. Mix well. Toss with bowtie pasta. You may add more mayo if needed.
Refrigerate until you're ready to eat..
I came up with this when I needed to take a side dish to a friends house for a cookout.
CAJUN STEAK, RICE & GRAVY
~Submitted by Johnny, LA
2.5 lbs Round Steak/Top Round (chuck steak works great too - a local favorite is "Seven Steak")
Cajun/Creole seasoning
Cooking oil
Two medium onions (roughly diced)
1-2 bell peppers (roughly diced)
¾ cup celery (chopped)
4-6 cloves garlic (chopped)
3 tablespoons butter
2 cups Vegetable stock (or water)
3-4 cups rice
Season steak with Cajun/Creole seasoning. Brown round steak in oil. Remove steak and add cut up vegetables and some water to pan to deglaze. Add butter to vegetables and sweat/sauté for about 12 minutes. Put steak back into pan with vegetables, mix vegetables on and under steak and add two cups of vegetable stock or water, or a combo. Reduce heat to simmer and put lid on pan. Simmer, stirring occasionally, for about 1.5-2 hours (meat will become ultra tender). You may add liquid as necessary to thin the gravy that is created: taste for seasoning. You may mix some cornstarch in water to thicken the gravy if you like. Prior to serving, cook 3 or 4 cups of rice. Break up pieces of steak and serve over rice. It is best to use something other than non-stick cookware for this recipe.
SPICY WINE POT ROAST
~Submitted by Chris M., NM
3 to 4 pound beef pot roast
salt and pepper
1 small onion, chopped
1 pkg. brown gravy mix (¾ oz.)
1 cup water
¼ cup catsup
¼ cup dry red wine
2 tsp. Dijon-style mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder
Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low 8 to 10 hours. Remove meat and slice. If desired, thicken sauce with flour dissolved in a small amount of water, and serve over meat.
I added potatoes and carrots about 3 ½ hours before eating. This was so good! I braised the roast before adding to pot.
Makes 6 to 7 servings
Source: Crockery Cookery
MEXICAN CHICKEN CASSEROLE
~Submitted by Treva, NC
4 lb chicken; cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-tel tomatoes
1/2 cup chicken stock
2 teaspoon salt
1 teaspoon black pepper
1 pkg corn chips
2 onions; finely chopped
3 cup sharp cheese; grated
Cut chicken in bite size pieces. Combine soups, tomatoes, chicken stock, salt and pepper.
In a 3 qt casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given.
Bake at 350° F for 45 mins.
May be frozen.
Makes 8 servings.
FIVE MINUTE PATE
~Submitted by Leasa, IA
1/2 lb liver sausage, cubed
2 T mayonnaise (not Miracle Whip)
2 T red wine
1 T mustard
Seasoned bread crumbs
Crackers or French bread
Place cubed sausage in mixing bowl. Add mayo, wine and mustard. Blend thoroughly with a fork. Add bread crumbs to taste and to achieve desired consistency. If the mixture is too firm, add more wine (grin). Place pate in small serving bowl. Serve surrounded by crackers or toasted strips of French bread.
Serves 4-6
STRAWBERRY-RHUBARB BROWN SUGAR CRISP
~Submitted by Mary S., Nashville, TN
1 1/2 lbs. rhubarb, cut into 1/3-inch thick slices (about 6 C.)
2 1/2 C. halved strawberries (quartered if large)
1 T. finely grated orange zest
2/3 C. sugar
2 T. dark rum (or water)
3 1/2 t. quick-cooking tapioca
1/4 t. allspice
Topping (recipe follows)
Vanilla ice cream
Put rack in center of oven and preheat to 350°F. Set aside 9-inch, deep-dish pie plate or baking dish on a cookie sheet (to catch juices).
Put rhubarb, strawberries, orange zest, sugar, rum, tapioca and allspice in large mixing bowl. Use hands to toss until well-mixed, then let rest for 15 minutes while preparing topping.
Transfer fruit to reserved pie plate, slightly mounding in center. Surface will be uneven. Use fingers to evenly arrange small clumps of topping over fruit; gently pat in place.
Bake on cookie sheet until top is well-browned and juices bubble, about 50 to 60 minutes. Crisp needs to rest up to 2 hours before serving. Can be made a day ahead and refrigerated.
To serve, crisp should be warm. Reheat in 350°F oven until warm, about 10 to 12 minutes. Serve with vanilla ice cream.
Makes 8 servings.
Topping: Put 1 cup packed light brown sugar, 1 cup flour, 1 teaspoon cinnamon, 1/8 teaspoon salt and 2/3 cup pecans in food processor fitted with metal blade. Pulse on/off to combine. Take 1 stick plus 2 tablespoons softened butter and cut into tablespoon-size pieces, then scatter over mixture. Pulse on/off until mixture starts to clump, about 20 to 25 times.
CHICKEN WING DIP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 8oz pkgs Cream Cheese
1 c Blue Cheese Dressing
1 c Frank's Hot Sauce
In saucepan on low heat combine above until melted; add:
2 Large cans of Chicken (drained)
1 8oz Monterey Jack Cheese shredded
Put in baking dish and bake for 25 mins in 350 degree oven. Serve with crackers or Nacho chips. Enjoy.
Taste just like you are eating chicken wings.
MAPLE DATE COOKIES
~Submitted by Treva, NC
3 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped pecans
1 cup chopped dates
1 cup butter, softened
1 & 1/2 cups maple syrup
3 eggs
Preheat the oven to 350° F. Stir together the flour, baking powder and baking soda. Add nuts and dates and mix well. Cream the butter and gradually add maple syrup and eggs. Gradually add the flour mixture until well incorporated. Drop by teaspoons on a cookie sheet and bake 10 minutes.
DECADENT TRIPLE-LAYER MUD PIE
~Submitted by Pat, Minden, NV
1/4 cup sweetened condensed milk
2 (1-ounce) squares semisweet baking chocolate, melted
1 (6-ounce) Ready Crust Chocolate Pie Crust
3/4 cup chopped pecans, toasted
2 cups cold milk
2 (4-serving-size) packages Jell-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8-ounce) tub Cool Whip Whipped Topping, thawed, divided
Combine sweetened condensed milk and chocolate in medium bowl; stir until smooth. Pour into curst. Press nuts evenly onto chocolate mixture in crust. Refrigerate 10 minutes.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Spread 1-1/2 cups, pudding over chocolate mixture in crust. Immediately stir half of whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate 3 hours or until set. Garnish as desired. Refrigerate leftovers.
CORIANDER LIME SALSA
~Submitted by Larry Holmes, Toronto, Canada
1 can (28 ounces) no-salt-added diced tomatoes
1/4 cup diced red onion
1/4 cup chopped fresh coriander
7 drained pickled jalapeño rings, finely chopped
1 clove garlic, finely chopped
juice of 1 lime
salt and pepper to taste
Drain tomatoes thoroughly, discarding liquid. In bowl stir together tomatoes, red onion, coriander, jalapeño, garlic, lime juice and salt and pepper.
For best flavor, cover and let stand in refrigerator for 1 hour before serving.
Makes 10 servings.
Per serving: 15 calories; 0.1 g fat; 60 mg sodium; 3 g carbohydrates; 1 g fiber; 1 g protein.
CORIANDER CHOPS
~Submitted by Mary S., Nashville, TN
1/4 cup coriander seeds
2 teaspoons cracked black pepper
1 cup diced onions
1/2 cup diced celery
1/2 cup diced carrot
1 large clove garlic -- minced
2 sprigs fresh rosemary
OR
1/2 teaspoon dry rosemary
2 bay leaves
4 butterfly pork chops -- about 1-inch thick
1 tablespoon vegetable oil
1/4 cup white wine
1 cup pork broth
2 teaspoons cornstarch
2 teaspoons white wine
Fresh cilantro or parsley (optional)
Brown coriander seeds in fry pan over medium heat. Cool. Crush or grind; mix with pepper and set aside. Combine vegetables, rosemary and bay leaves, set aside. Sprinkle both sides of chops with crushed coriander and pepper. Heat oil in heavy fry pan, add chops and brown on both sides. Add vegetables, wine and broth to fry pan; cover and simmer 12-15 minutes. Remove chops and keep warm. Thicken sauce with 2 teaspoons cornstarch mixed with 2 teaspoons white wine. Serve sauce with chops. Sprinkle with fresh cilantro or parsley, if desired.
Serves 4.
COFFEE TOFFEE BARS
~Submitted by Treva, NC
1 cup butter, softened
1 cup brown sugar, firmly packed
1 teaspoon almond extract
2 tablespoons instant coffee powder
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups all-purpose flour up to -2 1/4 cup
1 cup semi-sweet chocolate chips
1/2 cup blanched almonds, chopped
1 tablespoon butter, softened
3/4 cup confectioner's sugar
1/8 teaspoon almond extract
1 to 2 tablespoons milk
Cream butter, then gradually add the brown sugar and cream well. Blend in the almond extract, coffee powder, baking powder, and salt. Add the flour to form a stiff dough. Stir in chocolate chips and chopped almonds. Press into a well-greased 15 by 10 by 1-inch jellyroll pan. Bake at 350 degrees for 20 to 25 minutes. Frost if desired. To make glaze: Combine the butter, confectioners' sugar and almond extract. Add the milk gradually, until mixture is spreading consistency. Spread on cooled sheet, cut into bars.
BIG-TIME BARBECUE RUB
~Submitted by Johnny, LA
This is a very good basic barbecue rub. It works well on any food for smoking or grilling.
Ray Lampe
Yield: 1 ½ cups
½ cup salt
½ cup turbinado sugar
¼ cup granulated brown sugar
1 tablespoon granulated garlic*
1 tablespoon granulated onion*
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 teaspoons cayenne pepper
1 tablespoon dried thyme
1 tablespoon ground cumin
1 teaspoon ground nutmeg
* Granulated garlic and onion are coarser than powder, but the powders can be substituted.
Combine all ingredients, mix well and store in an airtight container.
APPLESAUCE BRAN LOAF
~Submitted by Larry Holmes, Toronto, Canada
1 cup whole wheat flour
3/4 cup natural wheat bran
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, lightly beaten
1 cup unsweetened applesauce
1/2 cup fat-free plain yogurt
2 tablespoons safflower oil
Preheat oven to 375 degrees, F. Spray 8 x 4-inch loaf pan with cooking spray.
In large bowl, whisk together flour, bran, brown sugar, cinnamon, baking p0wder, and baking soda. In another bowl and using a wooden spoon, stir together egg, applesauce, yogurt and oil; stir into bran mixture just until moistened. Do no over mix. Pour batter into prepared loaf pan.
Bake in center of oven for 35 to 40 minutes or until tester inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan to fool fully.
Makes 8 servings.
Per serving: 190 calories; 5 g fat; 210 mg sodium; 33 g carbohydrates; 5 g fiber; 5 g protein.
ORANGE CREAM FRUIT SALAD
~Submitted by Dorie, IL
A2Z Yahoo Forum Moderator
2 (10 oz) cans pineapple tidbits, drained
2 (8 oz) cans peach slices drained
2 (5 1/2 oz) cans mandarin oranges drained
3 medium bananas, sliced
2 medium apples cored and chopped
1 pkg. instant vanilla pudding
1 1/2 C. light cream
1/3 C. orange juice concentrated
3/4 C. sour cream
Combine and mix fruits. Combine pudding mix, cream and orange juice; beat with rotary beater until blended, about 2 minutes. Beat in sour cream. Fold in fruit mixture. Cover and chill.
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THE ULTIMATE FUDGE BROWNIES
~Submitted by Ann, FL
The large quantity of cocoa gives these a deep chocolate flavor without adding fat.
(50 mL) butter or non-hydrogenated margarine
1 oz. (30 g or 1 square) unsweetened chocolate
2/3 cup (150 mL) cocoa
1 cups (375 mL) sugar
1 large egg
2 large egg whites
1 tsp. (5 mL) instant coffee granules, dissolved in 1 tsp. (5 mL) water
1 tsp. (5 mL) vanilla
1 cup (250 mL) all-purpose flour
1/2 tsp. (2 mL) baking powder
1/4 tsp. (1 mL) salt
Preheat oven to 350F (180C). In a medium saucepan, melt butter and chocolate over medium-low heat, stirring often. Remove from heat and stir in cocoa and sugar. Mix until well blended. It will have consistency of very wet sand.
In a large bowl, whisk together whole egg, egg whites, coffee and vanilla. Add chocolate mixture and mix until well blended and smooth.
In a small bowl, stir together flour, baking powder and salt; add to chocolate mixture and stir just until combined.
Pour into an 8X8 (2 L) pan sprayed with non-stick spray. Bake for 25-30 minutes, until set around edges but still slightly soft in middle. They'll seem to be not quite cooked, but will set a little more as they cool. Don't overbake!
Cool in pan on a wire rack.
Makes 16 brownies at 150 calories and 4.5 grams of fat each.
BASIC BRAN MUFFINS
~Submitted by Maggie, TX
2 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups buttermilk
1 1/2 cups bran
1 cup raisins or dates, optional
1. Preheat oven to 350°F. Coat two 12-cup muffin pans with non-stick spray.
2. Sift the flour, sugar, baking soda and salt together. (This can be done the night before and kept covered on the counter.)
3. Whisk together the eggs, buttermilk and bran. Let stand for 10 minutes.
4. Make a well in the center of the dry ingredients and add the egg mixture all at once. Stir with a wooden spoon until the dry ingredients are just moistened.
5. Fold in the raisins or dates. (Be careful to keep the mixing to a minimum -- a light stirring which will leave some lumps is fine. The dough should not be mixed to the point of pouring, but should break in coarse globs.) Fill the tins two-thirds full, being careful not to drip the batter on the edge of the tins where it will burn and cause sticking.
6. Bake in the prepared muffin tins for about 25 minutes. The muffins are done when a knife inserted in the center of a muffin comes out dry.
Serving Size: 1 muffin
Number of Servings: 24
Per Serving
Calories 119 Carbohydrate 26 g
Fat 1 g Fiber 2 g
Protein 4 g Saturated Fat 0 g
Sodium 126 mg
Source: FoodFit.com
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FISH CREOLE
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 (3-ounce) fish fillets
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped onion
- 4 tablespoons reduced-fat margarine, divided
- 1/2 cup chopped green peppers
- 1 cup chopped canned tomatoes, undrained
- Pepper to taste
- 2 teaspoons flour
DIRECTIONS
Preheat oven to 350 degrees F.
Place fish fillets in baking pan coated with nonstick cooking spray.
Mix together lemon juice, onion, and 2 tablespoons melted margarine.
Pour mixture over fish. Bake uncovered or until fish flakes easily with fork, about 15 minutes.
While fish is baking, prepare Creole sauce; saute green pepper in remaining margarine. Add tomatoes and pepper. Stir in flour. Simmer until mixture is heated.
Nutritional Information Per Serving (3 ounce fillet plus sauce):
Calories: 205, Fat: 9 g, Cholesterol: 37 mg, Sodium: 338 mg,
Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 25 g
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable
Source: "Magic Menus for People with Diabetes"
BERRIES NESTLED IN FILLO
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 sheets frozen, thawed, fillo pastry
- Butter-flavored vegetable cooking spray
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 3/4 cup small strawberries
- 3/4 cup blueberries
- 3/4 cup raspberries
- Ground nutmeg, as garnish
- Light whipped topping, as garnish
DIRECTIONS
Stack fillo and fold lengthwise into quarters; cut into 1/2-inch strips with sharp knife or scissors. Unwind fillo strips and toss together in a greased 8-inch pie plate, shaping to form a large "nest." Spray fillo generously with cooking spray and sprinkle with combined sugar and cinnamon.
Bake at 400 degrees F. until golden, 10-12 minutes. Cool on wire rack; carefully remove to serving plate.
Heat honey and lemon juice until warm. Fill fillo "nest" with combined berries and drizzle with honey mixture; sprinkle lightly with nutmeg. Garnish with light whipped topping.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 136, Fat: 1.5 g, Cholesterol: 0 mg,
Sodium: 94 mg, Protein: 2 g, Carbohydrate: 30.5 g
Diabetic Exchanges: 2 Fruit, 1/2 Fat
Source: "1001 Delicious Desserts for People with Diabetes"
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CRISPY CHICKEN NIBBLERS
~Submitted by Mary S., Nashville, TN
Prep/Total Time: 20 minutes
3/4 cup Corn Chex
1/3 cup cornflakes
1 garlic clove, peeled
1 teaspoon dried minced onion
1 teaspoon Italian seasoning
1/8 teaspoon salt
1 egg
1/2 pound boneless skinless chicken breast, cut into bite-size pieces
1 cup canola oil
Ranch salad dressing, optional
1. In a blender or food processor, combine the first six ingredients; cover and process until fine crumbs form.
2. Transfer to a resealable plastic bag. In a shallow bowl, beat the egg. Coat chicken pieces with egg, then place in bag and shake to coat.
3. In a large skillet, heat oil to 375°F. Cook chicken pieces in oil for 5-6 minutes or until golden brown, turning occasionally.
4. Drain on paper towels. Serve with ranch dressing for dipping if desired.
Serves: 2
Per serving (12 pieces) 409 calories, 26 g fat (3 g saturated fat), 169 mg cholesterol, 376 mg sodium, 15 g carbohydrate, 1 g fiber, 27 g protein.
SCALLOPED CORN FOR TWO
~Submitted by Maggie, TX
1/2 cup fresh corn, cut from the cob
1/4 tsp salt
1 dash pepper
1 egg, beaten
1/2 cup milk
1 tbsp butter or margarine
1/4 cup round buttery cracker crumbs (Ritz crackers)
1 tbsp butter or margarine, melted
Preheat oven to 375 degrees F. Lightly grease a 2 cup baking dish.
Combine first 5 ingredients, mixing well. Pour into prepared baking dish; dot with 1 tablespoon butter.
Combine cracker crumbs and 1 tablespoon melted butter, stirring well; sprinkle over corn mixture.
Bake at 375 degrees F for 40 minutes.
Servings: 2
Source: Southern Living, September 1982
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CHEESECAKE COOKIE CUPS
Ingredients:
1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling
Directions:
PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.
Source: Nestle
DO-AHEAD BREAKFAST BAKE
Prep Time: 10 min
Start to Finish: 4 hr 55 min
Makes: 12 servings
1 cup diced fully cooked ham (6 oz)
2 boxes Betty Crocker® Seasoned Skillets® hash brown potatoes
1 medium green bell pepper, chopped (1 cup)
1 tablespoon dried chopped onion
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
3 cups milk
1/2 teaspoon pepper
4 eggs
1. Heat oven to 375ºF. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
2. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.
3. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.
High Altitude (3500-6500 ft): No change.
Nutrition Information:
1 Serving: Calories 240 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 6 g); Cholesterol 105 mg; Sodium 620 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 14 g
Exchanges: 1 Starch; 1/2 Milk; 1 Medium-Fat Meat; 1 Fat
Health Twist
For fewer calories and less fat, use Bisquick Heart Smart® mix instead of the Original Bisquick mix, and use 1 cup fat-free egg product instead of the 4 eggs.
Substitution
Try different types of cheeses in this recipe. Swiss and Monterey Jack work well, but you can also try seasoned cheeses, such as shredded taco cheese or pepper Jack cheese.
Source: Betty Crocker Bisquick II Cookbook
HONEY WHOLE WHEAT BREAD
Low-Fat
Prep: 35 min; Rise: 1 hr 50 min; Bake: 45 min; 2 loaves, 16 slices each
3 cups whole wheat flour
1/3 cup honey
1/4 cup shortening
1 tablespoon salt
2 packages regular or quick active dry yeast (4 1/2 tsp)
2 1/4 cups very warm water (120 to 130*)
3 to 4 cups all-purpose or bread flour Butter or stick margarine, melted, if desired
1. Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.
2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
3. Grease bottoms and sides of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 or 9 ¥ 5 ¥ 3 inches, with shortening.
4. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18 X 9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until double.
5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°.
6. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.
*If using self-rising flour, decrease salt to 1 teaspoon.
NUTRITION FACTS: 1 Slice Calories 100 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 220mg; Carbohydrate 20g (Dietary Fiber 2g); Protein 3g % DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6% DIET EXCHANGES:; 1 1/2 Starch
Sunflower-Herb Whole Wheat Bread: Add 1 tablespoon dried basil leaves and 2 teaspoons dried thyme leaves with the salt. Stir in 1 cup unsalted sunflower nuts with the all-purpose flour.
Source: Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 10th Edition.
MACARONI SALAD WITH HAM AND PEAS
1 pound elbow macaroni
1 (8-ounce) piece cooked ham
2 celery ribs
3/4 cup packed fresh parsley leaves
1 cup frozen tiny peas
1/2 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons milk plus additional if necessary
1/2 cup dried currants
Fill a 6-quart kettle three-fourths full with salted water and bring to a boil for macaroni.
Cut ham and celery into 1/4-inch dice and chop parsley.
Cook macaroni in boiling water 5 minutes, or until just tender (using package instructions as a guide), adding peas to cook for last 2 minutes.
In a colander drain macaroni and peas and rinse under cold water. Drain macaroni and peas well.
In a large bowl whisk together mayonnaise and lemon juice and whisk in 2 tablespoons milk. Add macaroni, peas, ham, celery, parsley, currants, and salt and pepper to taste and toss to combine well.
Salad may be made 2 days ahead and chilled, covered. If salad looks dry, toss with additional milk before serving. Serve salad at room temperature or chilled.
Makes 8 servings
Source: Gourmet magazine, August 1997
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| A to Z Readers' Family-Owned Business Guide |
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Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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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