|
![]()
|
A to Z Recipes
March 19, 2008
Always something to make you think,
laugh and cook.
|
Good morning and welcome to your Wednesday issue of A to Z Recipes
Newsletter.
We made it back from our little weekend trip yesterday. We had plenty of sunshine and lots of wind. I had to bow out early
from the activities on Sunday as my sinuses became larger than Galveston County. Everyone seemed to have a solution but I know the only thing that helps is a hot shower and sleep. So... I was the party pooper on Sunday. I guess my oldest daughter knew the day was a washout so she and her
kiddos spent the rest of the day on the Boardwalk and me and my younger two went to the hotel. Looks like I was not the only one needing sleep. We crashed until the wee hours of St. Patrick's Day.
Speaking of the patron saint of Ireland, I had planned a special issue before St. Paddy's day but my posting schedule got fouled up. So,
today you're getting a bit o' the Irish and a peek into some great Easter goodies. They say it is better late than
never!
Don't forget about the Egg-ceptional Recipes Monthly Theme topic. Make sure
you join in the fun of sharing.
We'll see you here again on Sunday, God willing.
PS:
The Great Northwestern Escape - GNWE - 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 if you'd like information as it develops:
GNWE.
| |
|
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!
| |
|
The resurrection gives my life meaning and direction and the opportunity to start over no matter what my circumstances.
~Robert Flatt
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!
| |
|
AN EASTER PRAYER
Glory and praise to You, Risen Savior, for You bring light to our darkness, joy to our sorrow, and the fullness of love to our reluctant hearts.
Once and for all You have conquered sin and evil. In the glory of Your Resurrection we have been set free from all that keeps us from following You.
In this Easter season, fill our hearts with Your Light and Grace that we might joyfully echo the words of Your Holy Angels:
He is not here in the tomb:
He is risen!
Alleluia! Alleluia!
Amen.
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!
| |
|
Who was Patrick?
Shared by Lisa H., Belmont, NC
Was there really a Saint Patrick? Definitely. Did he really drive the snakes out of Ireland? Probably not. At age 16 (around A.D. 400), Patrick was kidnapped from his home on the west coast of England and carried off to Ireland. After six years, he escaped; upon returning home, he received his call (in a dream) to preach the Gospel.
He spent the next 15 or so years in a monastery, preparing for his missionary work. Although some Christians lived in Ireland at the time, it was Patrick who spread Christianity throughout the land and brought an organized church into existence. We wear a shamrock on St. Patrick's Day because Patrick used its three leaves to explain the Trinity. But, as far as we know, he never drank green beer!
I was doing some research and came across this article regarding Irish information. I thought this was sorta cute! Apparently, Corned Beef isn't as Irish as touted. A typical "peasant" meal was boiled cabbage and bacon, with maybe a small chicken tossed in the pot. Who knew?
Shared by Leasa, IA
Source: Irish Culture and Customs
Frances Shilliday
GOOD GRIEF - NOT BEEF!
"I just want to put something straight
About what should be on your plate,
If it's corned beef you're makin"
You're sadly mistaken,
That isn't what Irishmen ate.
If you ever go over the pond,
You'll find it's of bacon they're fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.
Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes 'twas pleasant.
This custom the Yanks have invented,
Is an error they've never repented,
But bacon's the stuff
That all Irishen scoff,
With fried cabbage it is supplemented.
So please get it right this St. Paddy's.
Don't feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tatties."
Cute Idea for St. Patty's Day
Shared by Marty, IN
Fill a snack-size baggie with green jelly beans or green tic tacs. Attach this note and appropriate decoration for the season.
"The leprechauns of Ireland
Bring a special gift to you.
Its full of love and happiness
On this Saint Patrick's day.
And along with all good wishes,
From this little group
Comes a little something special,
Its a bag of Leprechaun poop!!!
EASTER FYI
(very interesting!)
Shared by Rita, Niceville, FL
Easter is always the 1st Sunday after the 1st full moon after the Spring Equinox (which is March 20). This dating of Easter is based on the lunar calendar that Hebrew people used to identify
Passover, which is why it moves around on our Roman calendar.
Based on the above, Easter can actually be one day earlier (March 22) but that is pretty rare.
Here's the interesting info. This year is the earliest Easter any of us will ever see. Only the most elderly (95 or older) of our population have seen it this early and none of us have ever, or will ever, see it a day earlier! Here's the facts:
1) The next time Easter will be this early (March 23) will be the year 2228 (220 years from now). The last time it was this early was 1913, so if you're 95 or older you were around for that.
2) The next time it will be a day earlier, March 22, will be in the year 2285 (277 years from now). The last time it was on March 22 was 1818. So, no one alive today has or will ever see it any earlier than this year!
Easter – A Time for Family, Love and The Traditional “Easter Lamb Cake”
By Carrie J. Gamble
Easter holds such beautiful memories from my childhood. Every year we would drive “over the river and through the woods” to my grandmother's house. There was a feeling of excitement in the anticipation of the traditional Easter Egg Hunt. With eleven grandchildren that was a lot of Easter eggs! As much as
grand mom was an expert in the kitchen, Grand pop von Hohen was a expert Easter egg hider! He got such a kick out of it! There was always “one more egg” which no one could find. It would usually turn up in a basket
grand pop had tied to the ropes of the flagpole and hoisted to the top of the pole! We'd all laugh when the older cousins would finally discover its location and try to get it down.
This special holiday comes at a most wonderful time of year – spring time! Adding to the fun and festive atmosphere of the day was the beauty of my grandmother's gardens. There were bulbs galore! All different varieties and colors of daffodils, tulips and narcissus. There was also a lovely backdrop of the forsythia hedge. Oh, and who could forget those fuzzy pussy willows! We'd be running around the yard in our Easter bonnets and it felt more like we were in the middle of a fairytale. The beauty around us seemed almost magical.
The beauty of the outside graced the inside of grand mom and grand pop's cozy home with colorful floral arrangements scattered throughout the dining and living rooms. But what always graced the center of the Easter Sunday Dinner table? It was the traditional Easter Lamb Cake. This was a pound cake baked in a lamb shaped mold and covered with white frosting and coconut with jelly beans for the eyes, nose and mouth. The silver tray it rested on was beautifully decorated with paper doilies, green Easter grass and sprinkled with colorful hard boiled eggs and all types of Easter candy – jelly beans, chocolate butter creams and coconut nests are the ones I remember most.
I hope you are making beautiful memories for your children and grandchildren. If not, why not start now? They will be so impressed with YOUR Easter Lamb Cake as a centerpiece to your holiday table. Below is the recipe for the Easter Lamb Cake. Enjoy!
Best Pound Cake
Take 2/3 cup sweet butter and 1¼ cups sugar and mix together until creamy. Add ½ teaspoon lemon rind, 1 teaspoon vanilla, pinch of mace or nutmeg and 1 jigger (equals 1 shot) of rum. Sift 2 cups flour, ½ teaspoon salt and ½ teaspoon baking powder. Blend with butter and sugar mixture with 2/3 cup milk. When blended add 3 eggs, one at a time, beating each one in well. If preferred add ½ cup nuts or currants. Pour into a buttered and floured lamb shaped mold and bake at 325 degrees for 1 hour and 15 minutes.
Fluffy White Frosting
1 cup sugar
¼ teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla
Combine sugar, cream of tartar, 1/3 cup water and a dash salt in a saucepan. Cook and stir until bubbly and sugar dissolves. In a large bowl combine egg whites and vanilla. Add sugar syrup very slowly to unbeaten egg whites while beating constantly at high speed about 7 minutes or until stiff peaks form. When cool, frost the cake and sprinkle with coconut. Make eyes, nose and mouth with appropriate colored jelly beans.
Carrie J. Gamble is co-author, editor and publisher of Grandmother's Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. You'll experience “living life the old fashioned way” with Grandmother's Cookbook. Visit the website and download FREE recipes and “A Family Love Letter” chapter at
http://www.grandmotherscookbook.com. Enjoy!
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!
| |
|
| Monthly Theme, Recipe Submissions |
|
Egg-ceptional Recipes
Here's the scoop on the current theme:
Yes, as my corny title implies, we are collecting recipes that feature the egg as a main ingredient. Sadly, eggs got some bad press years ago as a major contributor to high (bad) cholesterol and heart disease. More recent studies have shown that eggs are not the bad guys as previously reported. Eggs are naturally nutrition-dense food with a high proportion of nutrients to calories. There are so many wonderful recipes where eggs truly shine, and not just for breakfast, either! Since Easter is this month and the egg is a symbol of the season, what better topic? Don't forget all the recipes using leftover Easter eggs, 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 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 Egg-ceptional Recipes. We will collect them the remainder of this month and post them on the first Sunday of April. 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: Egg-ceptional Recipes
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: Egg-ceptional Recipes.
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 Egg-ceptional Recipes has a deadline of March 31, 2008, and will be posted on April 6, 2008.
Please use this email link to submit a recipe for theme recipes: Egg-ceptional Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
| |
|
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
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
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
| |
|
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 March Birthday Babies:
1st Trudy R. in Midwest City, Oklahoma
2nd Robyn B. in Algies Bay, New Zealand
2nd Lolade in Shomolu, Lagos
3rd Zuliaht in Onike, Lagos
6th Nora in Opelika, Alabama
8th Shirl W. in Mililani, Hawaii
9th Cindy in Jesup, Georgia
10th Gerryl Ann M. in Penetanguishene, Ontario, Canada
11th Pamela in Andover, Maine
11th Judi J. in Indian Orchard, Massachusetts
12th Shirley I. in Washington State
12th Karen D. in Chicago, Illinois
13th Ron in Dartmouth, Nova Scotia
15th Linda M. in Columbia City, Indiana
17th Debbie L. in Erie, Pennsylvania
17th Frankie A. in Dierks, Arkansas
17th Joyce in Scarborough, Ontario, Canada
17th Cookie H. in San Jose, California
19th Lisa S. in Lindsay, Ontario, Canada
20th Joyce S. in Yulee, Florida
21st Gloria in Sunnyvale, California
22nd Christie D. in Shevlin, Minnesota
22nd Elaine V. in Farmington, New Mexico
23rd Gloria C. in Notre Dame, New Brunswick, Canada
23rd Marty in Tell City, Indiana
25th Lori on Staten Island, New York
25th Teresa W. in Winder, Georgia
25th Sheryl B. in San Diego, California
25th Marianne S. in Yellville, Arkansas
28th Cathy on Staten Island, New York
29th Tammy in Altoona, PA
31st Gloria in Barrie, Ontario, Canada
Only birthdays shared using the appropriate link and basic information will be considered for posting.
| |
|
CHURCH GOSSIP
Mildred, the church gossip, and self-appointed monitor of the church's morals, kept sticking her nose in to other people's business. Several members did not approve of her extra curricular activities, but feared her enough to maintain their silence.
She made a mistake, however, when she accused George, a new member, of being an alcoholic after she saw his old pickup parked in front of the town's only bar one afternoon. She emphatically told George (and several others) that everyone seeing it there would know what he was doing.
George, a man of few words, stared at her for a moment and just turned and walked away. He didn't explain, defend, or deny... he said nothing.
Later that evening, George quietly parked his pickup in front of Mildred's house... walked home... and left it there all night.
THE WEATHER
How to tell the weather:
Go to your back door and look for the dog.
If the dog is at the door and he is wet, it's probably raining. But if the dog is standing there really soaking wet, it is probably raining really hard.
If the dog's fur looks like it's been rubbed the wrong way, it's probably windy.
If the dog has snow on his back, it's probably snowing.
Of course, to be able to tell the weather like this, you have to leave the dog outside all the time, especially if you expect bad weather.
Sincerely,
The CAT
THE RULES OF LIFE
Sometimes, we just need to remember what the rules of life really are:
You only need two tools: WD-40 and Duct Tape. If it doesn't move and should, use the WD-40. If it shouldn't move and does, use the duct tape.
Remember: Everyone seems normal until you get to know them.
Never pass up an opportunity to go to the bathroom.
If you woke up breathing, congratulations! You get another chance.
And finally, be really nice to your family and friends; you never know when you might need them to empty your bedpan.
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!
| |
|
IRELAND
CORNED BEEF AND CABBAGE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Makes 6 servings
Ingredients:
5 lb Corned-Beef brisket
2 Whole cloves
2 Bay Leaves
8 Medium Potatoes, pared
1 Medium cabbage, cut in wedges
Chopped parsley
1 Clove Garlic
10 Whole black Peppers
8 Medium Carrots, Pared
8 Medium yellow onions, peeled
2 lb Butter
Directions:
Wipe corned beef with damp paper towels. Place in large pan, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover pan; simmer 3 to 4 hours, or until corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley.
NORTH CAROLINA
CREEKSIDE CABIN CORN PUDDING
A delightful dish to serve your family on Easter.
Serves 8
6 Tbsp. butter
4 eggs
1 cup heavy cream
1/2 tsp. salt
1 Tbsp. sugar
1/4 tsp. nutmeg
1/8 tsp. cayenne pepper
1 can corn kernels, drained
1 can creamed corn
2 Tbsp. flour
4 scallions, chopped
paprika for sprinkling over top
Oven at 350F. Butter a shallow 1 1/2 quart baking dish generously with butter. In a large bowl, beat the eggs, cream, and seasonings with a whisk. Stir in all the corns and flour, blending well. Stir in the scallions. Pour the mixture into the buttered baking dish and dot with the two Tbsp. of butter and sprinkle paprika over. Bake for 45 minutes or until pudding is set.
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!
| |
|
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.
| |
|
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
RED VELVET POUND CAKE
~Submitted by Lou, FL
This could be a new dessert for Easter at your house.
3 cups sugar
1/2 cup Crisco
1/2 lb. margarine
5 eggs
1/2 cup cocoa
1 tsp. vanilla
Pinch salt
1 oz. bottle red food coloring
1/2 tsp. baking powder
3 cups sifted flour
1 cup milk
Icing:
1 stick margarine
1 box confectioners' sugar
1 (8 oz.) cream cheese
1/2 cup chopped nuts
1/2 cup coconut
Cream sugar, Crisco and margarine. Add eggs, one at a time. Add cocoa, vanilla and coloring. Sift dry ingredients together. Beat in 1/2 of milk and 1/2 flour mixture. Beat well and add remaining flour and milk. Bake in tube pan 1 hour in 350 degree oven.
Mix above Icing ingredients and spread over cooled cake. Have cream cheese and margarine at room temperature before mixing with the sugar.
WHITE SODA SCONES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients:
1 lb (450g/3¼ cups) white flour, preferably unbleached
1 level teaspoon/½ American teaspoon salt
1 level teaspoon/½ American teaspoon bread soda
Sour milk or buttermilk to mix - 12-14 fl ozs (350-412 ml) approx.
Directions:
First fully preheat your oven to 230ºC/450ºF/regulo 8.
Sieve the dry ingredients. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well floured worked surface. WASH AND DRY YOUR HANDS. Knead lightly for a second, just enough to tidy it up, flip over. Flatten the dough into a round 1 inch (2.5cm) deep approx. Cut into scones. Cook for 20 minutes approx. in a hot oven (see above).
Cheddar Cheese and Thyme Leaf Scones
Substitute thyme leaves for mixed herbs in above recipe.
Cheese Scones or Herb and Cheese Scones
4 ozs (110g/1 cup) grated mature Cheddar cheese
Egg wash
Make the White Soda bread or herb dough. Stamp into scones, brush the top of each one with egg wash and then dip into grated cheddar cheese, bake as for soda scones, or use to cover the top of a casserole or stew.
Rosemary and Olive Scones
Add 1½ tablespoons of chopped fresh rosemary and 2 tablespoons roughly chopped stoned black olives to the dry ingredients and proceed as in the master recipe.
Rosemary and Sundried Tomatoes Scones
Add 1-2 tablespoons (1½ - 2½ tablespoons) of chopped rosemary, 2 tablespoons (2 American tablespoons + 2 teaspoons) of chopped sundried tomatoes to the flour and continue as in the basic recipe. Form into a loaf of bread or scones.
Olive Scones
Make a white soda bread dough with or without herbs. Flatten into a 1 inch square. Dot the top with whole olives. Brush generously with olive oil, sprinkle with sea salt, cut into square scones and bake as above.
HERBED NEW POTATOES
This simple potato side dish looks fabulous and will dress up a simple meal, or add more pizzazz to your fancy Easter dinner.
12 small new potatoes
4 teaspoons butter
4 teaspoons minced fresh parsley or 1 1/2 teaspoons dried parsley
4 teaspoons minced fresh chives or 1 1/2 teaspoons dried chives
Fresh parsley sprigs, for garnish (optional)
1. Peel 1/2-inch strip around the center of each potato and immediately place potatoes in a medium saucepan of cold water.
2. Add enough additional water to the saucepan to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Boil until the potatoes are easily pierced by a fork but firm, about 20 minutes; do not overcook. Drain and cover to keep warm.
3. Meanwhile, place the butter in a microwave-safe bowl. Microwave on HIGH until melted, 5 to 10 seconds. Stir in minced parsley and chives. Pour the butter mixture over the potatoes and toss to coat.
4. Spoon the potatoes into a serving bowl. Garnish with sprigs of parsley, if desired. Serve immediately.
CREAM DELIGHT
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients:
2/3 cup uncooked oatmeal
1/3 cup slivered almonds
1 1/4 cups heavy or whipping cream
5 tablespoons honey (or to taste)
4 tablespoons Irish whiskey
1 teaspoon lemon juice
Directions:
On a baking sheet, toast the oatmeal and almonds at 300 degrees for 5 to 10 minutes, stirring frequently. Whip the cream, but not too stiff. Stir honey and whiskey into whipped cream. Fold in almonds and oatmeal. Stir in lemon juice. Divide into individual long-stemmed glasses. Serve at room temperature or chilled.
GOLDEN HAM
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients:
Ham
1 cup of cider
2 carrots
2 onions
Peppercorns
1/2 cup of golden syrup/brown sugar
1 cup of cornflakes (optional)
4 tsp mustard
Cloves
Directions:
Boil first in water and cider, peppercorns, carrots, onions for approx 3 hours but do not overcook. When cooked - remove skin. Mix mustard and golden
syrup (or brown sugar) and ground cornflakes (if desired). Coat ham with this mixture. Stick cloves into ham.
Put in over for half an hour at 400F (more if needed) to crisp
IRISH STEW
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients:
1 1/2 pounds lamb or beef, cubed
3 medium carrots
2 medium potato
1 onion
1/2 small can of stewed tomatoes
2 oz/ 1/3 cup of flour
1 oz fat
1 cup beef stock
1/2 cup water
1 oz fresh thyme
1 bay leaf
salt and pepper and/or some red wine to taste
Directions:
Coat beef/lamb with flour, salt & pepper and brown in oil in a large pot. Add sliced vegetables and thyme. Add the beef stock and water. Add bay leaf for taste.
Simmer for 2 to 3 hours until meat and veggies are tender. You can add more water if necessary and some salt and pepper and/or wine to taste.
EASTER BUNNY CAKE
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix
1 cup water
1/3 cup CRISCO Oil
3 eggs
Prepare cake according to package instructions, using two standard, round cake pans.
Buttery Cream Frosting
1/2 cup Butter Flavor Crisco Shortening or 1/2 Butter Flavor Crisco Stick
7 cups confectioners' sugar
2-1/2 teaspoons vanilla
1/2 cup milk, plus more if needed
In medium mixing bowl, beat Butter Flavor Crisco Shortening. Add confectioners' sugar, one cup at a time. Add vanilla. Slowly blend in milk to desired consistency, adding up to 2 Tablespoons more if needed. Beat on high speed for 5 minutes, or until smooth and creamy.
Assembly
1. Cut cake according to diagram.
2. Arrange cakes on large serving plate, as shown.
3. Frost entire cake; sprinkle with coconut and decorate.
4. Arrange thin licorice strips for whiskers and smile, gumdrops for eyes and nose and SMUCKER'S Jelly Beans for bow tie decoration.
Source: Crisco
POTATO BREAD
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients:
2 lb Unpeeled "old" potatoes
1 Egg, beaten
1/2 Stick butter
3 T Flour
1 1/2 T Chopped parsley
1 1/2 T Chopped chives
1 1/2 T Chopped lemon thyme
Creamy milk
Salt
Freshly ground pepper
Seasoned flour
Bacon fat or butter for frying
Directions:
Boil the potatoes in their jackets, pull off the skins and mash straight away. Add the egg, butter, flour and herbs (if using) and mix well. Season with plenty of salt and pepper, adding a few drops of creamy milk if the mixture is too stiff. Shape into a 1" round and then cut into eight pieces. Dip in seasoned flour. Fry in bacon fat or melted butter on a gentle heat.
Cook the bread until crusty and golden on one side, then flip over and cook on the other side (about 4-5 minutes on each side).
Serve on its own on hot plates with a blob of butter melting on top.
ASPARAGUS WITH CITRUS DRESSING
Ingredients:
1 pound asparagus
1 1/2 teaspoons salt, divided
3 tablespoons orange juice
2 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1/3 cup pure vegetable oil
2 finely chopped hard-cooked egg yolks (optional)
Preparation Directions:
Snap off the tough asparagus ends and discard. Peel ends of spears with sharp paring knife or vegetable peeler, if desired.
Place 5 cups of water and 1 teaspoon salt in a large deep skillet and bring to a boil. Add asparagus spears. Boil uncovered 4 to 5 minutes for thin spears, or up to 8 to 10 minutes for thick spears, or until crisp-tender. Drain well. Transfer asparagus to serving plate.
In a jar with a tight fitting lid combine orange juice, lemon juice, sugar, mustard, salt and pepper; shake well. Add pure vegetable oil. Shake well again. Pour as much dressing as wanted over warm asparagus. Sprinkle with egg yolk, if desired. Serve at room temperature.
TIP
Note: The salad can also be served chilled. Do not top spears with dressing until just prior to serving.
CURRIED PARSNIP SOUP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients:
• 2 ozs (55g/2 stick) butter
• 4 ozs (110g/scant 1 cup) chopped onion
• 1 clove garlic, crushed
• 13 ozs (370g) parsnip, peeled and chopped
• 1 tablesp.(1 American tablesp. + 1 teasp.) flour
• 1 teasp. curry powder
• 2 pints (1.1L/5 cups) chicken stock or vegetable stock
• 3 pint (150ml/generous 2 cup) creamy milk
Directions:
Parsnips are in season at present, buy them with the clay on, they will keep and taste better. This delicious soup was adapted from Jane Grigson's recipe in 'Good Things' published by Michael Joseph.
Melt the butter in a heavy-bottomed saucepan, add the onion, garlic and parsnip, season with salt and freshly ground pepper, toss until well coated.
Cover and cook on a gentle heat until soft and tender, about 10 minutes.
Stir in the flour and curry powder and gradually incorporate the hot chicken stock.
Simmer until the parsnip is fully cooked, liquidize, taste and correct the seasoning, add creamy milk to taste.
Serve with crispy croutons and sprinkle with finely chopped chives or parsley.
Source: Darina Allen
EGGS IN POTATO NESTS
1 1/2 cups leftover mashed potatoes
5 eggs
salt and ground black pepper (to taste)
Mix potatoes with one of the eggs. Shape mixture into four balls, place on greased baking sheet.
Press centers of balls to make cups. Break an egg into each cup, season with salt and pepper.
Bake at 325 degrees F (slow oven) 20 to 25 minutes or until eggs are as firm as desired.
VARIATIONS:
CHEESE AND POTATO NESTS
Add 1/4 cup grated cheese and 1 teaspoon grated onion or onion juice to the potato mixture.
POTATO NESTS FILLED WITH CREAMED SALMON OR CHICKEN
Bake the potato cups and fill with a mixture such as creamed salmon and peas or creamed chicken and celery.
POTATO NESTS FILLED WITH CREAMED HAM AND EGGS
Mix 3/4 cup chopped cooked ham with 2 cups mashed potatoes; season. Add the yolk of 1 egg and fold in the stiffly beaten egg white. Line a greased baking dish with this mixture; bake 30 minutes at 350 degrees F (moderate oven) until potatoes are slightly browned. Fill the potato "nest" with hot creamed ham and eggs (combine 1 1/2 cups white sauce, 4 hard-cooked eggs sliced, 1/4 cup chopped cooked ham).
Makes about 4 servings
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1955
APPLE AND WHISKEY TARTS
By John Howard, Irish Post
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients:
You will need:
250 grams of shortcrust pastry
50 grams of ground almonds
4 Bramley apples, peeled and diced
2 tablespoons of sugar
250 millilitres of double cream
3 egg yolks
50 grams of caster sugar
A dash of whiskey
Directions:
Preparation: 30 minutes
Cooking: 35 minutes
Makes: 4 individual tarts
How to cook it:
1. Heat the oven to 200 degrees C. or 400 degrees F, gas mark 6.
2. Line four individual tart tins with the pastry. Sprinkle some ground almonds on the base of each one.
3. Add the apple and enough sugar to sweeten.
4. Heat the cream. Beat the sugar and the egg yolks together.
5. Stir in the cream and a dash of whiskey. Spoon a little of the cream mixture into each tart. Keep the remaining cream.
6. Bake the tarts for 25-35 minutes.
7. Pour the remaining cream into a bowl. Place over simmering water. Stirring continuously, continue to cook until the custard thickens.
8. Set aside. Keep warm.
9. Serve the tart, dusted with icing sugar, with the warm custard.
Vanilla ice-cream, a thin almond biscuit, raspberries or other seasonal fruits are optional.
EGGS IN MAPLE HAM CUPS
~Submitted by Leasa, IA
I got this from the S.C. Johnson website, of all places! Yep, the people who make Pledge.. I thought this was really a neat way to serve eggs and might be fun for Easter morning breakfast.
Makes 6 servings, 2 egg cups each
2 T unsalted butter, melted
12 slices prepackaged or from the deli, smoked Virginia ham, cut a little thinner than a slice of American cheese
2 T maple syrup
2 T finely chopped fresh dill or chives, or 1 1/2 t dried
12 large eggs
1/2 t salt
pepper to taste
(Optional, toasted, buttered wheat bread cut in triangles
Position baking rack in middle of oven. Preheat to 400° Using a pastry brush, generously coat the inside of 12 count muffin tin with melted butter.
Fit 1 slice of ham into each cup, pressing down gently to line the cup. The ends will stick up over the edges of the cups before cooking. The ham will shrink during baking.
Spoon 1/2 t of maple syrup into the bottom of each ham cup, followed by 1/2 t of dill or chives. If using dried, use 1/8 t. Break 1 egg into each ham cup.
Bake until whites are cooked and yolks are firm, about 20 minutes. If any large bubbles form on the eggs during baking, pierce them with a toothpick while they cook.
Remove from oven and season the eggs with salt and pepper. Using 2 teaspoons or small spatulas, carefully lift the ham cups out and place on serving plate. Garnish if desired. Serve immediately.
Note: Can also be served on toasted English muffin half. Can also add 1 T shredded cheese before adding the egg.
IRISH LEMON SPONGE PUDDING
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1/2 stick unsalted butter, softened
3/4 cup sugar
3 eggs, separated
1/3 cup lemon juice
1/3 cup flour
1 Tbsp. grated lemon rind
1/4 teaspoon salt
1-1/2 cups milk
pinch cream of tarter
sifted powdered sugar (optional)
Using an electric mixer, cream butter together with sugar in a large bowl. Beat in the egg yolks, one at a time, the lemon juice, and the flour, the lemon rind, and the salt. Combine mixture well. Add milk in a stream, beating, and combine well. Beat the egg whites with a pinch of cream of tarter until they hold stiff peaks. Stir one forth of the whites into the lemon mixture. Fold in remainder of whites gently, and transfer the mixture to a buttered 1-1/2-quart glass soufflé dish. Set the dish in a deep pan, adding enough boiling water to pan to reach halfway up the sides of the soufflé dish. Bake dessert in a preheated 350 degree F. oven for 50 minutes, or until it is puffed and the top golden.
Sift powdered sugar over top and serve dessert warm or chilled. (The sponge will separate, forming a custard sauce on the bottom.)
Spoon the top onto dessert plates, and spoon sauce over each serving.
WHITE COCONUT CAKE
2 1/2 cups sifted Swans Down cake flour
3 tsp. baking powder
1 tsp. salt
1 1/4 cups sugar
2/3 cup shortening
1 cup milk
1 1/2 tsp. vanilla
ORANGE FILLING:
1 cup orange juice
3 tbsp. cornstarch
Dash of salt
1 tsp. lemon juice
2/3 cup sugar
1/4 cup cold water
1 tsp. butter
1/4 tsp. grated orange rind
SNOW FROSTING:
1 egg white, unbeaten
Dash of salt
1 tsp. light corn syrup
3/4 cup sugar
3 tbsp. water
1/2 tsp. vanilla
Have ready 5 egg whites, beaten to meringue with 1/2 cup sugar and 1 cup Angel Flake coconut. Sift shortening just to soften. Sift in dry ingredients. Add milk and mix until all flour is dampened. Beat 2 minutes. Add meringue mixture and beat 1 minute longer. Count only actual beating time. Turn batter into pans. Bake in moderate 350 degree oven for 35 minutes or until done. Spread Orange Filling between layers and Snow Frosting on top and sides of cake. Heat orange juice and 1/3 cup of the sugar in saucepan until sugar is dissolved, stirring constantly. Add cornstarch, blending with the cold water and continue cooking and stirring until clear. Remove from heat. Add remaining sugar, then add remaining ingredients. Blend. Cool before spreading between layers. Combine egg white, sugar, salt,
water and corn syrup in top of double boiler. Beat with rotary beater or electric mixer until frosting will stand up in stiff peaks. Remove from heat. Add vanilla and beat until thick enough to spread.
IRISH WHISKEY AND GINGER CREAM
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Servings: 4
2 T Irish whiskey
2 T Ginger marmalade
1 x Rind of 1 lemon, grated
2 T Superfine sugar
10 fl Heavy cream, chilled
2 ea Egg whites
(If no store near you carries ginger marmalade, use an equivalent amount of lemon marmalade mixed with 1/2 teaspoon ground ginger, or 1 Tablespoon fresh grated ginger.)
Put the whiskey, marmalade, lemon rind and sugar in a bowl. Stir well, then leave the mixture to stand for at least 15 minutes. Stir the cream slowly into the whisky mixture until evenly blended, then beat with an electric or rotary beater until thick. Beat the egg whites until stiff, then fold into the cream mixture until well blended. Spoon into 4 individual wine glasses or sundae dishes, then chill in the refrigerator for at least 30 minutes. Serve chilled, with brandy snaps or ginger snaps.
HONEY BAKED HAM
(copycat)
1(7 lb.) med. smoked pork picnic shoulder (bone in or out)
2 c. sugar
1 c. honey or brown sugar, packed
1(6oz.) can frozen orange juice concentrate, thawed
1 tsp. whole cloves
Make crosswise slits, 1/2 inch apart, halfway through ham to where knife touches bone. Place ham in deep bowl and barely cover with water. Stir in sugar. Soak at least 2 days in refrigerator. Drain. Place ham in roasting pan, lined with enough foil to wrap completely. Pour honey or brown sugar and orange juice all over pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200 degrees for 6 to 7 hours or until done, unwrapping and basting occasionally with the honey mixture. Unwrap and bake at 450 degrees about 15 minutes for slightly crisp skin.
CORNED BEEF PATTIES
~Submitted by Johnny, LA
Ingredients:
1 cup instant mashed potato flakes
3 tablespoons dry onion
1/2 Tbl Red Pepper flakes
1/4 teaspoon black pepper
1/2 cup fresh water
12 oz can corned beef
oil or shortening for frying
In a medium bowl combine the potato flakes, dry onion, red pepper and black pepper. Add the water and scoop in the corned beef. Using clean hands, mash this mixture all together until it has the consistency of meatloaf. Divide the mixture into 4 to 6 patties. Fry in hot fat until browned and crusty on one side, then flip and brown the other side. These are a family favorite. When you get tired of casseroles and other combination foods, these patties make a nice change of pace. This recipe serves 3. To serve 4 or 6 starving people, double the recipe. Serve with fruited
Jell-O, buns or biscuits and mixed greens.
BLARNEY CAKES
~Submitted by Lou, FL
This came from Publix "Simple Meals" which is in their ad each week. You could adapt this very easy by using leftover mashed
potatoes. You could also use cabbage instead of Kale. Would go great with your corn beef for the 17th.
Ingredients
8 ounces fresh-cut kale leaves (1/2 bag; well-rinsed)
2 tablespoons water
1 cup panko (Japanese bread crumbs)
7 ounces Deli medium-sharp, white cheese
1 (24-ounce) package refrigerated mashed potatoes
1 teaspoon minced garlic
1/4 cup canola oil
Steps
Place kale leaves and water in microwave-safe bowl; cover and microwave on HIGH 5–7 minutes or until tender.
Place panko on plate (may be paper). Grate cheese; place in large bowl. Add potatoes and garlic. Drain kale; stir into potatoes until well blended.
Preheat large sauté pan on medium-high 2–3 minutes. Form four patties (2 tablespoons each) and dip into panko (coating on both sides).
Place oil in pan; swirl to coat. Add patties; cook 3–4 minutes on each side or until golden. Form remaining mixture into patties. Drain cooked patties on absorbent paper; cover to keep warm. Cook remaining patties; serve.
CALORIES (per 1/6 recipe) 390kcal; FAT 28g; CHOL 45mg; SODIUM 680mg; CARB 22g; FIBER 3g; PROTEIN 12g; VIT A 130%; VIT C 25%; CALC 35%; IRON 4%
Click if you have a submission for the Reader Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
LOW CARB REUBEN CASSEROLE
~Submitted by Luanne, FL
St. Paddy's day is almost here. This might appeal to a lot of our folks. Easy, good and not much fat.
Ingredients
1 lb Sliced Deli-Style Corned Beef
4-6 oz Swiss cheese
1 16 oz jar/can Sauerkraut
4 Tablespoons low-carb Thousand Island Dressing*
4 Tablespoons sugarfree Mayonnaise
1 Tablespoon dill or sweetened relish
Directions:
In a large casserole dish (or in separate ramekins) sprayed with PAM, layer slices of corned beef (the thin sliced - not chipped - works best). Kind of scrunch them up with an "uneven approach" so it's not a slab of corned beef.
Drain sauerkraut of 1/2 its juice and lay atop corned beef . Top with Swiss cheese layer and bake at 350°F for 15 minutes (10 minutes for ramekins) or until cheese is melty but not liquidy.
While dish is baking, in separate bowl mix Thousand Island Dressing, Mayonnaise, and Relish.
Remove casserole dish from oven, slice in 4 serving-size squares and top with dollops of dressing mixture.
TOMATO EGG NESTS WITH SPINACH BRUSCHETTA
4 medium vine tomatoes (2 3/4 inches), at room temperature (see Note)
4 large eggs (see Note)
2-3 tsp. extra virgin olive oil
2 garlic cloves, finely minced
1 bunch flat-leaf spinach, stemmed, washed and dried
4 slices 3/4-inch thick bread (see Note), grilled or toasted
salt and freshly ground pepper
Set baking rack in center of oven. Preheat oven to 400 degrees.
Slice tops off tomatoes. With large spoon, scoop out soft flesh and seeds, turning each tomato into cup-like shell. Break 1 egg into small cup. Slide egg into one tomato shell. Set shell on a baking sheet or large pie plate. Repeat with remaining tomato shells and eggs. Sprinkle some salt and one or two grinds of pepper over eggs. Bake until egg whites are softly set all the way through, (not runny), about 20 minutes.
Meanwhile, heat oil in large skillet over medium-high heat. Sauté garlic 1 minute, taking care not to let it color. Heap in spinach all at once. Stir with wooden spoon until leaves are coated with oil and wilted. Cook, stirring occasionally, until tender, about 4 minutes. Turn spinach onto cutting board and chop coarsely.
To serve, spread a quarter of spinach over each slice of bread. Place one slice on each of 4 dinner plates. Using tongs or large spoons, set baked tomato on top of each spinach-topped bread slice. Serve immediately.
Note: Tomatoes and eggs must be at room temperature or tomatoes and egg yolks will overcook before egg whites are set. Use any broad, round or long peasant-style bread.
Makes 4 servings, each containing 211 calories and 9 grams of fat.
Source: Enjoying Eggs From The American Institute for Cancer Research by Dana Jacobi
IRISH COFFEE PIE
Ingredients
1 ready made chocolate wafer pie crust
2 packages chocolate pudding
3 cups skim milk
1/4 cup Irish whiskey (preferably Jamesons)
2 tablespoons instant coffee
1 (8ounce) container fat-free whipped topping
Directions
Note: There is no need to use fat free pudding. Pudding doesn’t contain fat, until you add the milk, and we are using skim.
Cook pudding with milk, whiskey and instant coffee until mixture begins to bubble and thicken. Allow to cool slightly, but not to settle.
Pour into pie shell and refrigerate.
Top with whipped topping before serving.
Source: RecipeZaar
Click if you have a submission for the Heart Healthy Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
HAM STEAK AND TANGY RAISIN SAUCE
A unique raisin sauce that is both sweet and tangy because of the Equal and mustard it contains. But this recipe has 35% fewer calories than the traditional recipe!
Ingredients:
1 ham steak (about 1-1/2 pounds)
1-1/2 tablespoons cornstarch
1-1/2 teaspoons dry mustard
1/4 teaspoon ground nutmeg
2 tablespoons lemon juice
2 tablespoons light molasses
1 cup water
1/2 cup raisins
1/2 cup Equal® Spoonful*
1 tablespoon stick butter or margarine
Preparation:
Broil, grill or bake ham steak as desired.
Meanwhile, combine cornstarch, dry mustard and nutmeg in small saucepan. Stir in lemon juice and molasses until smooth. Gradually stir in water and raisins. Heat over medium heat to boiling, stirring frequently. Boil and stir 1 minute. Remove from heat. Stir in Equal® and butter until melted.
Spoon Raisin Sauce over each portion of ham.
Nutritional Information per serving:
Calories 197
Protein 19 g
Carbohydrates 17 g
Fat 6 g
Cholesterol 65 mg
Sodium 999 mg
Food Exchange: 3 lean meat, 1 fruit
ELSWET'S QUICK, EASY, & DELICIOUS DIABETIC IRISH SHORTBREAD
Makes 3 dozen small cookies
1 cup fat-free margarine, we use Promise it works beautifully *
1/3 cup artificial confectioner's sugar, we use Altern by WalMart **
2 tablespoons artificial sweetener
2 cups whole wheat flour, measure before sifting ***
*may use real butter if you have no dietary concerns
**may use 2/3 cup confectioner's sugar XXX if you have no dietary concerns
***may use 2 cups all purpose white flour if you have no dietary concerns
Cream together the sugar and butter, adding sugar in slowly. Sift in the flour slowly, mixing as you add.
Turn out onto a LIGHTLY floured board, and knead until thoroughly mixed, approximately 12-15 times.
Roll to 1/4 inch thickness, cut and place on parchment paper-covered baking sheet.
Bake for 15 minutes at 350°F Allow to cool on baking sheet, placed on baking rack.
Nutrition Facts
Serving Size 1 (27g)
Recipe makes 20 servings
Calories 60
Calories from Fat 5 (8%)
Amount Per Serving %DV
Total Fat 0.6g 0%
Saturated Fat 0.3g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 68mg 2%
Potassium 52mg 1%
Total Carbohydrate 12.7g 4%
Dietary Fiber 1.5g 5%
Sugars 3.2g
Protein 1.7g 3%
Source: RecipeZaar
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
BASIL BUTTERED GREEN BEANS
Makes 2 servings
2 cups fresh green beans, cut into 2-inch pieces
2 tbsp. onion, chopped
2 tbsp. celery, chopped
1/4 cup water
1 tsp. butter buds or butter, melted
1-1/2 tsp. fresh basil, minced or 1/2 tsp. dry
1/4 tsp. salt
1/8 tsp. pepper
In a saucepan, combine beans, onion, celery and water. Cover and cook for 5 minutes or until beans are tender. Drain. Add the butter, basil, salt and pepper; stir to coat. Serve immediately.
IRISH SAINT PATRICK’S SOUP
2 tablespoons butter or margarine
1/2 cup raw diced potatoes
1/4 cup sliced onions
1/2 cup sliced mushrooms
1/2 pound spinach
2 cups chicken stock or bouillon
pinch ground cloves
1/4 cup Irish oatmeal
Salt and pepper to taste
Heavy cream
Melt butter over a low heat. Add diced potatoes, sliced onions and mushrooms. Cover skillet and sauté vegetables for 6 to 8 minutes until soft and translucent.
Wash spinach, pick off tough stems and chop finely. Add potatoes, onions, mushrooms and spinach to stock. Season with salt and pepper and a pinch of ground cloves. Add 1/4 cup Irish oatmeal. Simmer for 20 minutes.
Serve with heavy cream floating on top.
Serves 2 - 3.
Source: The Irish Heritage Cookbook
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
CREAMED CABBAGE
4 cups chopped cabbage
6 cups boiling water
1/2 teaspoon salt
FOR THE SAUCE:
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup Pet Evaporated Milk diluted with 2/3 cup liquid off cabbage
Cook cabbage for 10 minutes, or until tender, in uncovered saucepan. Drain and save liquid. Set aside.
TO MAKE THE SAUCE:
Melt butter in top of double boiler. Blend in flour, salt, and pepper. Stir in slowly evaporated milk and 2/3 cup liquid from cabbage. Cook 10 minutes, stirring frequently.
Then add cabbage, heat thoroughly and serve at once.
Serves 4
Source: Recipe booklet: Recipes for Spring, Pet Milk Company, 1932
OATMEAL CURRANT SCONES
1 2/3 cups all-purpose flour
1/4 cup plus 2 tablespoons sugar plus additional for sprinkling
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups old-fashioned oats
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
Finely grated zest from 1 large navel orange
2/3 cup well-shaken buttermilk plus additional for brushing
1/2 cup dried currant
Special equipment: a 2 1/4-inch round cookie cutter
Preheat oven to 425ºF.
Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps, then transfer to a bowl.
Stir together zest and buttermilk. Toss currants with oat mixture, then add buttermilk, stirring with a fork just until a dough forms. Turn dough out onto a lightly floured surface and gently knead 6 times.
Pat dough into a 1-inch-thick round, dusting surface with more flour if necessary. Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a lightly buttered large baking sheet. Gather scraps into a ball, then pat into a round and cut out more scones in same manner.
Brush tops of scones with buttermilk and sprinkle lightly with sugar. Bake in middle of oven until golden brown, 15 to 18 minutes, and transfer to a rack.
Serve warm or at room temperature.
Cooks' note: Scones can be made 2 hours ahead, cooled, and kept at room temperature.
Makes 12 scones.
Source: Gourmet Magazine, November 2001
EASTER PIE
This wonderfully easy Easter sensation comes from Giada De Laurentiis. If I can do it... you can do it. They say it serves 8 to 10 people. They lie.
3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted
Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
Preheat the oven to 375 degrees F.
Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve
EASY SPLIT PEA SOUP
2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1 1/2 pounds smoked pork hocks
2 teaspoons dried leaf marjoram
1 1/2 cups green split peas
8 cups water
Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)
Serves 6.
Source: Bon Appétit, May 1996
CUCUMBER, TOMATO, AND MINT SALAD
This salad goes perfectly with ham, lamb, or chicken. It is from Paula Deen.
10 ounces goat cheese
2 to 4 ripe tomatoes
4 medium sized cucumbers, thinly sliced
2 small white onions (Vidalia will work great for this if they are available), julienned
20 mint leaves
1/2 cup white vinegar
1/2 cup extra-virgin olive oil
Salt and pepper
In a large mixing bowl crumble goat cheese. Add tomatoes, cucumbers and onions to bowl. Cut mint leaves chiffonade-style into shreds and add to salad. Add vinegar and olive oil. Mix well. Add salt and pepper, to taste. Refrigerate for 1 hour, then serve.
IRISH "BACON" AND CABBAGE
The pork is marinated overnight in a salt-water brine, making it tender and flavorful. After marinating, the pork can be cooked a day ahead so that St. Patrick's Day, which falls on a Monday this year, will be stress-free.
Makes 6 servings.
1 gallon water
3 cups coarse kosher salt
1 6 1/2-pound bone-in pork shoulder roast (Boston butt), excess fat trimmed
3 large heads of garlic, halved crosswise
1 1/2 teaspoons whole black peppercorns
1 large head of green cabbage, cut into 6 wedges
1 pound carrots, peeled, cut crosswise in half, then quartered lengthwise
Fresh thyme sprigs
Spicy mustard
Combine 1 gallon of water and salt in heavy large pot. Stir until salt dissolves. Add pork. Cover and refrigerate 1 day.
Bring pork in salt water to boil. Boil 10 minutes. Carefully drain salt water. Fill pot with enough cold water to cover pork. Bring water to boil over high heat. Add garlic and peppercorns. Reduce heat to medium-low. Cover; simmer gently until pork is very tender, about 3 hours. Transfer pork to large pan. Cover; keep warm.
Add cabbage and carrots to cooking liquid. Boil until vegetables are almost tender, about 15 minutes. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Before continuing, rewarm over medium-low heat.) Using slotted spoon, transfer vegetables and garlic to serving platter.
Cut pork into thick slices; arrange on platter with vegetables. Spoon some hot cooking liquid over pork and vegetables. Garnish with thyme. Serve with mustard.
(Note: we use small new potatoes rather than carrots in ours. Adding tiny onions also imparts a delicious flavor to the cabbage and broth.)
Source: Bon Appétit, March 2003
ASPARAGUS ROMANO FRITTATA
Ingredients:
12 large eggs
3/4 c freshly grated Romano cheese
1/2 c whole fresh milk
salt and pepper
1 T butter
1 lb asparagus, cut into 1 inch pieces
1 bun green onions, thinly sliced
Cooking Instructions:
Preheat oven to 375*. In medium bowl, whisk eggs, Romano, milk,1/2 t. salt, and 1/8 t. pepper.
In non-stick skillet with oven-safe handle, melt butter over medium-high heat. Stir in asparagus and 1/4
t. salt; cook 4 minutes. Add onions; cook 2 minutes, stirring often. Spread vegetable mixture evenly in skillet.
Reduce heat to medium-low. Pour egg mixture into skillet; cook 4 to 5 minutes, without
stirring, until egg mixture sets around edge. Place skillet in oven; bake 9 to 10 minutes or until set. Invert frittata onto serving plate; cut into wedges.
LEPRECHAUN SOUP
I found this recipe a few years back and plan to make it while I am off during Spring break.
A creamy potato soup studded with bits of corned beef and slivers of cabbage. You can use leftover potatoes and cabbage in this recipe if they are not already overcooked.
2 tablespoons butter
1 onion, chopped
4 medium potatoes, peeled and cubed (or leftover cooked)
2 packets chicken bouillon
1 1/2 cups milk, cream or combination
3 to 4 cups raw cabbage, sliced 1/4-inch thick, 2-inches long (or leftover cooked)
2 cups diced cooked corned beef
salt and white pepper to taste
Melt butter in a large saucepan and sauté onion until tender. Add potatoes, cover with water, add bouillon and stir. Cover and simmer until potatoes are tender, about 15 minutes for raw potatoes.
Puree mixture in a blender until smooth. If the mixture is too thick to blend easily, add some of the milk to thin it. Return mixture to pot, add remaining ingredients and simmer, stirring occasionally until cabbage is tender and soup is hot.
Yield: 4 hearty servings.
HAM STEAK LINGUINE WITH CREAM SAUCE
Ingredients
2 1/2 Cups finely chopped leftover Cook's® Bone-in Ham or Ham Steak
4 ounces dry linguine, uncooked
4 ounces dry spinach linguine, uncooked
1 cup (6 ounces) sliced fresh mushrooms
1/4 cup (1/2 stick) butter
2 egg yolks
1 cup half-and-half
3/4 cup (3 ounces) grated Parmesan cheese
1/4 cup chopped fresh parsley (optional)
Directions
1. Cook pastas together in same large saucepan according to package directions. Drain; return to saucepan. Stir in ham, mushrooms and butter.
2. Beat egg yolks and half-and-half in small bowl with wire whisk until well blended. Gradually add to pasta; toss to coat. Stir in cheese. Cook over medium heat 5 minutes, or until heated through, stirring gently.
3. Divide evenly among 4 serving plates; sprinkle with parsley, if desired.
Serves 4.
Source: Cook's Ham
DUBLIN POTATO SALAD
This is not authentic Irish eating by any stretch of the imagination. However, using ingredients normally found in authentic dishes can be fun in celebrating holidays.
3 medium large potatoes
2 tablespoons vinegar of your choice
1 teaspoon celery seed
1 teaspoon mustard seed
1/2 teaspoon salt
2 teaspoons sugar (optional)
2 cups finely shredded cabbage
12 ounces canned cooked corned beef, chilled and cubed
1/4 cup finely chopped dill pickle
1/4 cup sliced green onion
1 cup mayonnaise or salad dressing
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon prepared mustard
Pare and cook potatoes in enough boiling, salted water to cover. Cook until done, about 30-40 minutes.
Meanwhile, combine vinegar, celery seed, and mustard seed; set aside.
Drain and cube cooked potatoes. While they are still warm, drizzle with the vinegar mixture. Sprinkle with the first one-half teaspoon salt and the sugar if using. Mix gently. Chill thoroughly.
Before serving, add cabbage, corned beef, pickle, and onion. Combine mayonnaise or salad dressing, milk, prepared mustard, and the second teaspoon salt. Pour over the corned beef mixture and toss lightly.
NOTES:
For a festive presentation, edge your serving bowl with cabbage leaves, plain or fancy. Or serve in small leaf "cups." Don't leave this out at warm temperatures. If served at a picnic, the corned beef can be left in the can until shortly before serving, and the mayo can be chilled separately and added at the last minute. Be sure to chill any leftovers. Usually I don't have any.
Servings: 6
Adapted from source: Better Homes and Gardens magazine, August 1968
GOAT CHEESE, PEPPER, AND BACON TART
Makes 8 servings
1 pie shell, 8-9", unbaked
4 slices lean, beef bacon, cooked crisply & crumbled
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
4 oz. goat cheese
1 C EggBeaters, egg substitute
1 C 2% milk (2%)
1/2 tsp. seasoned salt
1/2 tsp. ground white pepper
1 tsp. dried minced onion
Preheat oven to 325° F.
Place pie shell in pie plate. In bottom of pie shell, evenly scatter the crumbled bacon and chopped peppers. In medium bowl, beat together the cheese, eggs, milk, seasonings and onion. Pour over bacon and peppers in pie shell. Bake for about an hour, until set, when knife inserted into custard halfway between center and outer edge comes out clean--and top is lightly browned. Serve warm or at room temperature.
Per Serving:
235 Cal
15g Fat
15g Carb
11g Protein
18mg Cholesterol
413mg Sodium
180mg Calcium
Exchanges:
1 Starch; 1 Meat; 3 Fat
| |
|
| A to Z Readers' Family-Owned Business Guide |
|
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 !
| |
|
|
|
|
