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A to Z Recipes
March 26, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I don't know about you and your neck of the woods, but we've had some
most excellent weather this week. The days were sunny with mild temperatures and the nights were cool and - no mosquitoes! Anytime you have temps over 70 and no mosquitoes, that is
perfect weather, my friends.
A big T H A N K Y O U goes out to an Anonymous
Reader for their recent donation. Yeppers, little by little the publishing bills get paid. Of course, the BIG one next month is coming up and I will again post my
twice-yearly plea for some assistance. Otherwise, I do just fine with the little bills, thanks to the few who still remember a2z at the end of paying their own bills. Thanks.
What a fabulous selection of recipes we have here for you today. Those along with some other goodies to make you think and laugh have turned this into a
perfect issue, too. Join me in thanking the following for their thoughtfulness:
Jim D., WA State
Carrie J. Gamble, Doylestown, PA
Rusty, FL
Patricia, Charlevoix, MI
Dorie, IL
Tia, Nova Scotia, Canada
Ann, FL
Mary H., Montreal, Canada
Rosie, WI
Luanne, FL
Johnny, LA
Mary S., Nashville, TN
Chris M., NM
Larry Holmes, Toronto, Canada
Linda H., Rosharon, TX
Aafrin, Pune, India
Jean, Syracuse, NY
Doe, Oliver, B.C.
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.
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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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Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude.
~ Thomas Jefferson
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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IT IS STRANGE ISN'T IT...
Shared by Jim D., WA State
Isn't it strange how a 20 dollar bill seems like such a large amount when you donate it to church, but such a small amount when you go shopping?
Isn't it strange how 2 hours seem so long when you're at church, and how short they seem when you're watching a good movie?
Isn't it strange that you can't find a word to say when you're praying but.. you have no trouble thinking what to talk about with a friend?
Isn't it strange how difficult and boring it is to read one chapter of the Bible but how easy it is to read 100 pages of a popular novel or ZANE GREY book?
Isn't it strange how everyone wants front-row-tickets to concerts or games but they do whatever is possible to sit at the last row in Church?
Isn't it strange how we need to know about an event for Church 2-3 weeks before the day so we can include it in our agenda, but we can adjust it for other events in the last minute?
Isn't it strange how difficult it is to learn a fact about God to share it with others; but how easy it is to learn, understand, extend and repeat gossip?
Isn't it strange how we believe everything that magazines and newspapers say but... we question the words in the Bible?
Isn't it strange how everyone wants a place in heaven but... they don't want to believe, do, or say anything to get there?
Isn't it strange how we send jokes in e-mails and they are forwarded right away but when we are going to send messages about God, we think about it twice before we share it with others?
IT'S STRANGE ISN'T IT?
Now that you've read this message, will you share it with anybody that you consider a friend, family member or foe (enemy)?
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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Treasured Family Recipes Can Connect Us To Our Past
By Carrie J. Gamble
As I embark on my new journey to learn all about internet marketing I am amazed at what I have found. There are countless websites which share a common theme – preserving family history, stories, memories and recipes. It's exciting to find there are so many others out there who also value the importance of capturing as much of their family heritage as possible.
The recipes we gather from our mothers and grandmothers are more than just a list of ingredient and instructions as to how to put them together. These family recipes are a direct link to our past. They are also an integral part of our memories as we associate them with certain occasions or holidays.
I remember asking my grandmother to write down some of her best recipes. This was years ago around 1987. To this day when I read one of her recipes written in her own handwriting it makes me smile. I can hear her sweet voice saying the words she wrote. As in her recipe for Lemon Sponge Pie: “This is a very old recipe and has a most delicate flavor.” What a treasure that is!
My grandmother, Elizabeth, was German-Hungarian. There were so many recipes she made with dumplings and noodles which came from her mother, Anna, who brought them over from the “old country.” Sometimes when I make these recipes I imagine my great grandmother making the same recipe. The only difference is hers was cooked on coal/wood stove. I'm told the tastes of foods prepared this way had an extra special flavor.
When I eat these old fashioned favorites it takes me back to “dinner at grandmom's.” What a treat it was to feast on the wonderful food she prepared for us! The recipes I have included are a typical meal my grandmother would make. Yum! How lucky we are to have these family recipes which connect us to our past and recall such treasured memories! Below are a few of our family favorite ethnic recipes as well as the Lemon Sponge Pie recipe. Enjoy!
Hungarian Goulash
Put 1 tablespoon oil in a pan. Finely slice 1 large onion and fry in oil until golden brown. Add 3 teaspoons paprika. Stir it around and add the meat. You can use about a pound of chicken, beef or veal. We always like breast and shank of veal. Add a piece of green pepper, a stalk of celery, a tomato (fresh or canned), 1 bay leaf and 2 cloves. Salt and pepper to taste. Steam the meat until it draws juice. Then sprinkle 1 tablespoon of flour on the meat. Add 1 or 2 cups of water and simmer until tender. This usually takes about 2 hours. Add 1 or 2 diced potatoes for the last 1/2 hour. I like to serve this with rice, noodles or bread dumplings. This is a simple but very delicious meal!
Bread Dumplings
Toast 2 slices of bread and cut into small cubes. Take 1 cup flour, 1 egg, pinch of salt and enough water to make a soft dough. Mix in a small bowl. When smooth, stir in the bread cubes and mix well. Have a pot of boiling water ready to which you have added a teaspoon of salt. Use a tablespoon to cut spoonfuls of dough and drop into the boiling water. Cook until the dumplings float and are done. Take them out of the water with a slotted spoon and drain. Pour a little melted butter over them (about 1/4 cup). Delicious served with goulash, beef stew or pot roast. Serves 4. This recipe may be doubled.
Lemon Sponge Pie
2 eggs, separated
1 lemon
1 cup sugar
2 tablespoons flour
1 tablespoon butter
1/4 teaspoon salt
1 cup milk
Mix sugar, flour and egg yolks in a bowl. Mix in lemon juice squeezed form 1 lemon. Add soft butter and grated rind of the lemon. Add milk. Mix well. Beat egg whites. Gently fold in the beaten egg whites. Pour into an unbaked pie crust (recipe below). Bake at 350 degrees for 45 minutes to 1 hour. This is a very old recipe and has a most delicate flavor.
Pie Crust:
Take 1/4 cup butter, 2 tablespoons boiling water and a pinch of salt and beat with a wire whisk until it is the consistency of heavy cream. Add 1 cup flour. Mix with a fork until crumbly. If too soft add more flour. Form a ball and roll out making a round crust to fit into pie plate. Trim edges to make them even and flute by pressing between your fingers. Bake at 350 degrees for about 10 minutes or until pale brown.
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!
Carrie J. Gamble
Carrie J. Gamble, Inc.
www.grandmotherscookbook.com
Publisher of:
Grandmother's Cookbook,
Simple Pleasures, an illustrated book
about life's greatest gift - nature.
P.O. Box 66 - Doylestown, PA 18901
Telephone: 215-340-0381
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| Monthly Theme, Recipe Submissions |
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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 next month. 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.
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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
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Your Name (first name required)
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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.
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Children's Bible in a Nutshell
Shared by Rusty, FL
In the beginning, which occurred near the start, there was nothing but God, darkness, and some gas. The Bible says, 'The Lord thy God is one,' but I think He must be a lot older than that. Anyway, God said, 'Give me a light!' and someone did. Then God made the world.
He split the Adam and made Eve. Adam and Eve were naked, but they weren't embarrassed because mirrors hadn't been invented yet. Adam and Eve disobeyed God by eating one bad apple, so they were driven from the Garden of Eden.
Not sure what they were driven in though, because they didn't have cars.
Adam and Eve had a son, Cain, who hated his brother as long as he was Abel. Pretty soon all of the early people died off, except for Methuselah, who lived to be like a million or something.
One of the next important people was Noah, who was a good guy, but one of his kids was kind of a Ham. Noah built a large boat and put his family and some animals on it. He asked some other people to join him, but they said they would have to take a rain check.
After Noah came Abraham, Isaac, and Jacob. Jacob was more famous than his brother, Esau, because Esau sold Jacob his birthmark in exchange for some pot roast. Jacob had a son named Joseph who wore a really loud sports coat.
Another important Bible guy is Moses, whose real name was Charlton Heston.
Moses led the Israel Lights out of Egypt and away from the evil Pharaoh after God sent ten plagues on Pharaoh's people. These plagues included frogs, mice, lice, bowels, and no cable. God fed the Israel Lights every day with manicotti Then He gave them His Top Ten Commandments. These include don't lie, cheat, smoke, dance, or covet your neighbor's stuff; Oh, yeah, I just thought of one more: Humor thy father and thy mother.
One of Moses' best helpers was Joshua who was the first Bible guy to use spies. Joshua fought the battle of Geritol and the fence fell over on the town.
After Joshua came David. He got to be king by killing a giant with a slingshot. He had a son named Solomon who had about 300 wives and 500 porcupines. My teacher says he was wise, but that doesn't sound very wise to me. After Solomon there were a bunch of major league prophets. One of these was Jonah, who was swallowed by a big whale and then barfed up on the shore. There were also some minor league prophets, but I guess we don't have to worry about them.
After the Old Testament came the New Testament. Jesus is the star of the New Testament. He was born in Bethlehem in a barn. (I wish I had been born in a barn, too, because my mom is always saying to me, 'Close the door! Were you born in a barn?' It would be nice to say, 'As a matter of fact, I was.')
During His life, Jesus had many arguments with sinners like the Pharisees and the Republicans. Jesus also had twelve opossums. The worst one was Judas Asparagus. Judas was so evil that they named a terrible vegetable after him.
Jesus was a great man. He healed many leopards and even preached to some Germans on the Mount. But the Republicans and all those guys put Jesus on trial before Pontius the Pilot.. Pilot didn't stick up for Jesus. He just washed his hands instead.
Anyway's, Jesus died for our sins, then came back to life again. He went up to Heaven but will be back at the end of the Aluminum. His return is foretold in the book of Revolution.
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IDAHO
IDAHO SPUDNUTS
~Submitted by Treva, NC
Servings 48
Prep 40 min.
Cook 40 min.
Total 80 min.
INGREDIENTS
1 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm milk (110° to 115°)
1/2 cup vegetable oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7-1/2 cups all-purpose flour
Oil for deep-fat frying
4 cups confectioners' sugar
1/3 cup water
1 teaspoon vanilla extract
DIRECTIONS
Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter. In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown. For glaze, combine confectioners'
sugar, water and vanilla in a bowl.. Dip warm doughnuts in glaze. Cool on wire racks.
Yield: 4 dozen.
Source: Taste of Home
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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:
GOLDEN CORN BREAD
~Submitted by Patricia, Charlevoix, MI
1 cup yellow corn meal
1 cup sifted enriched flour
1/4 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 egg
1 cup milk
1/4 cup softened shortening
Sift together dry ingredients into a bowl. Add egg, milk and shortening.
Beat with egg beater until smooth, about 1 minute. Do not overbeat.
Bake in greased 8-inch square pan or greased muffin pans in hot oven (425 degrees) for 20 to 25 minutes.
Serve warm with butter or covered with creamed chicken, fish or meat.
MEXICAN WEDDING DESSERT
~Submitted in the a2z Yahoo Forum by Dorie, IL
1 1/2 C. flour
1 1/2 sticks butter
4 oz. cream cheese
2 small French vanilla pudding mix
1 1/2 C. chopped nuts
1 C. powdered sugar
3 C. Cool Whip
First Layer: Melt butter in and pour into a 9x13 pan. Mix in flour & 1 C. nuts. Press in pan. Bake 20 minutes at 350. Cool 1 hour.
Second Layer: Mix powdered sugar and cream cheese. Fold in 1 1/2 C. Cool Whip. Spread over first layer.
Third Layer: Make 2 packages pudding mix according to directions on box. Pour over second layer.
Fourth Layer: Top with Cool Whip. Sprinkle with nuts.
FOUR SEASONS OF POTATO SALAD
~Submitted by Tia, Nova Scotia, Canada
WINTER
4 cups large storage potatoes, coarsely diced and boiled until firmly tender
3 hard boiled eggs, peeled and coarsely chopped
? cup last summer’s dill pickles, finely chopped
2 tbsp dill
salt to taste
Mayonnaise – a few tbsp
Combine potatoes, eggs, and pickles, being careful not to mash anything. Add dill and salt to mixture and combine thoroughly. Add just enough mayonnaise to hold the salad together.
SPRING
4 cups storage potatoes, coarsely diced
1/3 cup fresh mint leaves
1-2 cups new peas
1 cup crumbled feta
? cup extra-virgin olive oil
Boil diced potatoes as above. Combine ingredients.
SUMMER
2 lbs red or golden new potatoes, cut in 1 inch chunks
3 tbsp olive oil
coarse salt
2 yellow or red bell peppers, cut in chunks
2 cups green beans (stringed and broken in 1-inch lengths)
1-2 ears sweet corn on cob
Toss potatoes with salt and oil and spread on baking sheet. Roast in 450° oven until tender (20-30 minutes). Place ears of corn, lightly oiled, with the potatoes. Add peppers and green beans to roast for last 10 minutes. When done, loosen the vegetables with a spatula, cut corn kernels off cob, and combine in a large, shallow bowl.
2 cups tomatoes cut in wedges
? cup fresh basil
? cup olive oil whipped together with 1 tbsp balsamic or other mellow vinegar
Toss tomatoes, basil and dressing with roasted vegetables, salt to taste.
FALL
2 lbs fingerling potatoes (Russian Banana, Rose-Finn, La Ratte)
seasonal vegetables
4 tbsp dried basil
? cup olive oil whipped with 1 tbsp balsamic vinegar
Prepare roasted potatoes as in "Summer" recipe, combining with late-season peppers and green beans, shelly beans, or limas, roasted along with the potatoes. Toss with fresh tomato wedges, basil and the dressing. As the season progresses and different things become available, you can mix and match other vegetables with the potatoes to your heart’s content, keeping proportions roughly the same. Cubed winter squash and sweet potatoes are wonderful in this roasted dish, requiring about the same amount of time in the oven. Don’t hesitate to combine sweet and regular potatoes – they are unrelated, and marry well!
Source: Animal, Vegetable, Miracle
BREADED TOMATOES
~Submitted by Treva, NC
SERVINGS 8-10
PREP 15 min.
COOK 15 min.
TOTAL 30 min.
8 to 10 small to medium firm fresh tomatoes
1/2 cup butter or margarine, melted
1 cup crushed saltines
1 tablespoon grated Parmesan cheese
CHEESE SAUCE:
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash white pepper
1-1/2 cups milk
3 tablespoons grated Parmesan cheese
Peel and core tomatoes but leave them whole. Dip each whole tomato in melted butter. In a small bowl, combine saltine crumbs and Parmesan cheese. Roll tomatoes in crumb mixture, gently pressing crumbs onto tomato. Place tomatoes in a single layer in a greased shallow baking dish. If there are any crumbs or butter left, combine them and sprinkle over the tomatoes. Bake at 475° for 15 minutes or until tomatoes begin to brown and are heated through. Watch closely; they burn easily. Meanwhile, for cheese sauce, melt butter in a medium saucepan. Stir in flour, salt and pepper. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in Parmesan cheese. Serve over tomatoes.
Yield: 8-10 servings.
Nutrition Facts - One serving: (1 each):
Calories: 178 Fat: 14 g Saturated Fat: 8 g Cholesterol: 37 mg Sodium: 314 mg Carbohydrate: 11 g Fiber: 1 g Protein: 4 g
Source: Reminisce Extra
CAJUN GUMBO AND JALAPENO CORNBREAD
From Treebeards in Houston
~Submitted by Ann, FL
Treebeards does lunch. Not the hasty post-modern "Let's do lunch" but the leisurely traditional "Will you join me for lunch?" Inside the flagship Market Square location in Houston, ceiling fans waft a breeze across baskets of fresh produce while customers queue up to peruse the possibilities: shrimp etouffee, red beans and rice, mustard greens, and a battery of other
Cajun specialties. First among equals are owner Dan Tidwell's savory chicken and sausage gumbo and his jalape?o cornbread, so thick with creamed corn and cheddar cheese it could almost sustain life by itself.
Chicken and Sausage Gumbo
2/3 cup vegetable oil
2/3 cup flour
2 cups each chopped white onion and bell pepper
1 1/2 cups chopped celery
1/2 teaspoon each salt, red pepper, black pepper, and garlic powder
1/2 teaspoon each file powder, poultry seasoning, and beef base (or 1 bouillon cube)
2 bay leaves
5 cups chicken stock (approximately 40 ounces)
2 pounds chicken meat (fry chicken dusted in salt, pepper, and garlic powder; remove and mince skin; chop meat into 1-inch pieces)
1 pound andouille or other sausage, sliced
Make a roux by placing oil in skillet over medium-high heat and adding flour slowly, stirring constantly with wire whisk; will take at least 15 minutes. Be careful not to burn. Finished roux will be thick and a dark caramel color. Remove from heat and add onions, peppers, and celery, stirring to coat with roux. Then add spices and stock and bring to a boil. Reduce heat and simmer uncovered 15 to 20 minutes. Add chicken, skin, and sausage and simmer until thoroughly heated, 20 minutes.
Yields 4 quarts gumbo (serves 10).
Jalape?o Cornbread
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 cups grated cheddar cheese (about 1 pound)
5 cups yellow cornmeal
1 1/2 cups creamed corn
1/2 cup chopped white onion
1/3 cup sliced jalape?o peppers
6 tablespoons sugar
2 eggs
2 1/3 cups milk
Preheat oven to 375 degrees. In large mixing bowl, combine baking powder and salt, and add vegetable oil. Add remaining ingredients in order given. Mix thoroughly, but do not overmix or cornbread will be tough. Pour mixture into greased 9- by 13-inch baking pan. Bake approximately 1 hour, but start checking at 45 minutes. Bread is done when knife blade inserted in center comes out clean. To prepare ahead, mix all ingredients except baking powder. Cover and refrigerate. Next day, add baking powder and bake.
Serves 10.
Source: Texas Monthly Magazine
SEVEN UP DESSERT
~Submitted by Jim D., WA State
1 pkg. Lemon Jell-O
1 pkg. Lime Jell-O
2 C. Hot water
2 C. 7-Up
2 C. Drained crushed pineapple (save juice for later)
1 pkg. Dream Whip
2 sliced bananas
1/2 C. Sugar
1 T. Flour
1 egg beaten
1 C. Chopped nuts
Combine jell-O's, water, 7-Up, crushed pineapple & bananas. Let set in 9x13 pan. Cook sugar, flour, egg & juice to thickness of white sauce. Cool completely. Whip Dream Whip, add to cooked mixture. Spread over
Jell-O. Sprinkle nuts on top. Refrigerate.
CHICKEN SOUP
~Submitted by Mary H., Montreal, Canada
Serves 4 to 6
This was in today's Montreal Gazette. The writer had a bad 'flu, which turned into pneumonia, and so she asked her husband to make chicken soup for her from the recipe below.
2 lbs. (1 kg.) chicken wings (preferably grain-fed), rinsed
4 medium carrots
2 branches celery
1 medium yellow onion
1 bouquet garni (parsley, bay leaf, thyme and peppercorns wrapped and tied in a cheesecloth or coffee filter)
3 cups (750 ml) homemade or store-bought chicken stock
300g (2/3 lb.) medium egg noodles
salt and freshly ground pepper
a bunch fresh dill
Place the chicken wings in a large soup pot, and cover with cold water to reach about two inches above the height of the wings. Bring to a boil, then immediately reduce to a simmer and skim off any scum that may have accumulated under the surface. Chop up roughly 2 carrots, 1 branch of celery and half the onion, and add them to the pot along with the bouquet garni. Let simmer one hour, then remove from heat.
Transfer chicken wings to a bowl to cool, and strain the remaining broth into another pot. Discard the remaining vegetables. Pour in the chicken stock, and bring back to a simmer. Finely chop the remaining two carrots, celery branch and half onion, then add to the bubbling broth. Cook until the vegetables are soft.
When ready to serve, add the egg noodles directly into the soup, and cook following package instructions (usually about six minutes). While the noodles are cooking, remove the meat from the chicken wings and divide among six serving bowls. Season with salt and pepper. Spoon the hot soup into the prepared bowls, and garnish generously with fresh dill.
FRENCH COUNTRY BEEF STEW
~Submitted by Treva, NC
2-1/4 to 2-3/4 hours
Makes 6 to 8 servings.
2-1/2 pounds beef for stew, cut into 1-inch pieces
2 cups water
1 package (.9 to 1.68 ounces) dry vegetable soup mix
1 pound asparagus, cut into 2-inch pieces
8 ounces mushrooms, cut in half
2 tablespoons cornstarch dissolved in 1/4 cup water
Salt and pepper
Combine beef, water and soup mix in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Add asparagus and mushrooms to stockpot; bring to a boil. Reduce heat to medium and cook, uncovered, 4 to 5 minutes or until asparagus is crisp-tender, stirring occasionally. Stir in cornstarch mixture; bring to a boil. Cook 1 minute, stirring occasionally.
FRIED DILL PICKLES
~Submitted by Rosie, WI
1 - 16 ounce jar - large garlic dill pickles -cut into 1/4 inch slices
1 egg
1 cup milk
2 tablespoon dill pickle juice
2 tablespoon Worcestershire sauce
1 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
salt and pepper to taste
1 1/2 cup all-purpose flour
Vegetable oil for frying
In a shallow bowl, beat together the egg and milk and dill pickle juice. Add the Worcestershire sauce, the cayenne, garlic powder, salt and pepper. Stir well and set aside. Preheat the oven to 200 degrees
In a deep fryer or large deep skillet, heat at least 2 inches of oil to 375? F. In small batches, dip pickle slices in the batter. Without crowding, place battered slice of dill pickle in the hot oil. Fry until the dill pickle floats to the top and are golden and crisp. 1 1/2 to 2 minutes, or Drain on paper towels and serve immediately, (If you prefer a thicker coating, double-dip them).
Remove dill pickles from oil with the slotted spoon onto paper towels to drain. Repeat with the remaining dill pickles, keeping the fried dill pickles warm in the oven until all are ready to serve.
Serve as an appetizer with warm Ranch dip.
Source: Glenda's Kitchen (Deer Lake recipe exchange)
RITZ APPLE SLICES
~Submitted by Luanne, FL
I had read a recipe for Mock Apple Pie on another newsletter. That got me to remembering this recipe which I think is much better. I found my old one and couldn't read what it said on the folds of the paper. Luckily, Jean had it in our Mother's handwriting and sent it on to me. This is from at least the late 1950"s and my kids begged me for this all the time. It is really simple to do and the crust is delicious I think I will surprise them with this for Easter. I hope this brings back some memories for the "mature" who read A2Z. ~Lou
Bring to boil:
3 cups water
1 1/2 cups sugar
3 tsp Cream of Tartar.
Boil 2 minutes.
Add 1 stack Ritz Crackers all at once
Do NOT stir.
Boil 2 more minutes.
Let cool and add 2 tsp cinnamon and barely stir before pouring in the crust.
Crust:
2 1/4 cups flour
1/2 tsp baking powder
3/4 cup Oleo
3/4 tsp salt
1 egg
1/3 cup milk
Blend egg in the milk and mix into dry ingredients.
Divide dough and roll between wax paper to fit the bottom and sides of a 9 by 13 dish.
Add cracker mixture.
Dot w/ butter and more cinnamon.
Cover with rest of dough.
Bake at 375* until golden brown....... 40 minutes
Let cool and drizzle thin icing over top.
POPEYE'S CAJUN RICE
~Submitted by Johnny, LA
Ingredients:
1 LB Lean Ground Beef
1/2 C. Finely Dice Bell Pepper
1/3 C. Diced Green Onions
1/2 tsp. Garlic Powder
1/2 tsp. Celery Flakes
1 tsp. Creole Seasoning
1/4 tsp. Red Pepper
4 C. Long Grain Rice Cooked and Drained
1/4 - 1/3 C. Water
1/4 tsp. Black Pepper
Preparation:
In fry pan stir in ground beef, bell pepper and cook on med. high heat until beef looses its pink color and bell pepper is soft. Remove excess grease.
Turn temperature down to medium or medium low . Add remaining ingredients, stir and cook together until ground beef is completely cooked and liquid is gone about 25 - 35 min. More Creole seasoning and red pepper may be added for that Cajun at Heart. I like to use Tony Chachere's
SHRIMP ENCHILADAS VERDE
~Submitted by Treva, NC
I haven't tried this one yet; but, it sounded so good just had to share ~Treva.
Shrimp with spicy tomatillo-and-cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. Precooked shrimp help get them on your table in a hurry.
Makes 8 servings
ACTIVE TIME: 20 minutes
TOTAL TIME: 45 minutes
EASE OF PREPARATION: Easy
INGREDIENTS
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
DIRECTIONS
1. Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
NUTRITION INFORMATION: Per serving: 320 calories; 9 g fat (4 g sat, 1 g mono); 136 mg cholesterol; 37 g carbohydrate; 26 g protein; 7 g fiber; 538 mg sodium.
Nutrition bonus: Fiber (28% daily value), Vitamin C (25% dv), Calcium (20% dv), Iron (20% dv).
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
PEANUT BUTTER AND BRICKLE COOKIES
~Submitted by Mary S., Nashville, TN
2 1/4 cups flour
2 cups oats
1 cup brown sugar
1 cup white sugar
1 cup peanut butter chips
1 cup Heath brickle bits
1/2 cup chopped nuts
1 teaspoon baking soda
1 teaspoon salt
1 cup butter -- melted
2 teaspoons vanilla
2 eggs
Preheat oven to 350?F. Combine flour, sugars, salt, baking soda, margarine, eggs, and vanilla. Mix thoroughly. Stir in oats, peanut butter chips, Heath bits and nuts. Drop round tablespoonfuls 2 inches apart onto cookie sheets. Bake at 350?F degrees for 12-15 minutes, until golden brown.
Yield: 3 dozen
FRIED LOBSTER
~Submitted by Chris M., NM
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon white sugar
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon dried parsley
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/2 teaspoon cornstarch
1 cup milk
2 eggs, beaten
1/2 cup vegetable oil
4 lobster tails, shelled
Mix the flour, salt, black pepper, sugar, onion salt, garlic salt, parsley, celery seed, paprika and cornstarch together in a small bowl. In another small mixing bowl combine the milk and eggs, mix well. Pour oil into a skillet or deep fat fryer. Heat the oil to high, approximately 400 degrees F (200 degrees C). Cut the lobster tails into bite sized pieces. (You can do this or leave tails in one piece. Your preference.) Dip lobster pieces one at a time into the egg mixture and then into the flour mixture. Place the lobster pieces one at a time into the skillet or deep fat fryer. Cook until lobster are golden brown.
APPLE CINNAMON RICE PUDDING
~Submitted by Larry Holmes, Toronto, Canada
This recipe published in 2008 Milk Calendar.
1 tablespoon butter
2 tart cooking apples, diced (peeled if desired)
1/4 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup short-grained rice (Arborio or Italian-style)
1 cup all-purpose flour
3 cups milk
2 teaspoon vanilla
ground cinnamon
Ina deep saucepan, melt butter over medium-high heat, add apples, half of the sugar, the salt and the cinnamon. Cook, stirring, for about 5 minutes or until apples are softened. Transfer apples to a bowl. Return pan to medium-high heat; stir in rice and remaining sugar. Whisk flour into milk and gradually stir in rice; heat just until steaming, stirring often. Reduce heat to low; cover and simmer, stirring occasionally, for about 25 minutes or until rice is very tender.
Stir in reserved apples and vanilla. Let cool slightly and serve warm or chill until cold. The pudding will thicken considerably as it cools. Sprinkle each serving with more cinnamon.
Yield 4 to 6 servings.
Cooking tip: Store extra pudding in the refrigerator for up to 2 days. When serving, stir in a little more milk to think if desired.
Note: Short-grained rice is essential for this recipe. Long-grain rice won’t cook properly or allow the pudding to thicken.
APPLE-OATMEAL COFFEE CAKE
~Submitted by Treva, NC
Prep: 25 min
Bake: 55 min
Makes 9 servings
Oat-Streusel Topping (below)
1 & 3/4 cups all-purpose flour
1 cup packed brown sugar
3/4 cup quick-cooking or old fashion oats
1/2 cup stick margarine or butter, softened
1 cup buttermilk
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
1 1/2 cups chopped apples (2 small)
1. Heat oven to 350 degrees. Grease bottom and sides of square pan, 9x9x2 inches, with shortening
2. Prepare Oat-Streusel Topping; set aside
3. Beat remaining ingredients except apples in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Spread batter in pan. Sprinkle with topping
4. Bake 50 to 55 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack, or serve warm
Oat-Streusel Topping
2 tablespoons firm stick margarine or butter
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup quick-cooking or old fashioned oats
Cut margarine into flour, brown sugar and cinnamon in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in oats
* If using self-rising flour, omit baking powder, baking soda and salt
* Spreads with at least 65% vegetable oil can be substituted
1 Serving: Calories 380 (Calories from Fat 125); Fat 14g (Saturated 3g); Cholesterol 25mg; Sodium 490mg; Carbohydrate 59mg (Dietary Fiber 2g); Protein 6g
Lighter Apple-Oatmeal Coffee Cake
For 9 grams of fat and 335 calories per serving, decrease margarine to 1/4 cup unsweetened apple sauce and 1/4 cup fat-free cholesterol-free egg product for the egg. Use fat-free
egg product for the egg. Use fat-free buttermilk
**Spreads with at least 65% vegetable oil can be substituted
GREEK LEMON ROASTED POTATOES
~Submitted by Linda H., Rosharon, TX
Serves 8
4 russet baking potatoes(8 medium), peeled and quartered
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (3 lemons)
1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
1. Heat oven to 500°. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
2. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.
DATE AND ORANGE CHUTNEY
~Submitted by Aafrin, Pune, India
1 pound (500 g) untreated oranges
3-1/2 cups (750 grams) sugar
7 tablespoons golden syrup
2 tablespoons coarse salt
1/4 teaspoon crushed dried chilies
6-3/4 cups (1-1/2 liters) malt vinegar
1 pound (500 grams) onions, chopped
1 pound (500 grams) dates, stoned and chopped
1 pound (500 grams) raisins
Grate the orange zest and set aside. Remove the pith from the oranges and discard the seeds. Finely chop the orange flesh. In a large, stainless steel saucepan, combine the sugar, syrup, salt, chilies, and vinegar. Bring to a boil over high heat, stirring to dissolve the sugar. Add the oranges, onions, dates, raisins, and half the grated zest. Reduce the heat and simmer until thick, about 1 hour. Stir in the remaining orange zest. Spoon into warm, sterilized jars. Leave to cool, then seal. Store in a cool, dark place.
Yield: About 4 pounds
From: The Encyclopedia of Herbs, Spices & Flavorings by Elizabeth Lambert Ortiz (Dorling Kindersley, Inc.)
ADOBO GRILLED PORK TACOS WITH CUCUMBER-RADISH SALSA
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking with Jean
1 (2-ounce) package dried mild New Mexico chiles, divided
2 teaspoons cumin seeds
1 tablespoon dried oregano
3 garlic cloves
2 tablespoons cider vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 (3/4-pound) pork tenderloins
1 (8-ounce) container sour cream
Cucumber-Radish Salsa
24 corn or flour tortillas, warmed
Garnishes: lime wedges, fresh cilantro
Slice chiles in half lengthwise. Remove and discard stems and seeds. Place chiles in a bowl, and add boiling water to cover. Let stand 20 minutes or until chiles are softened. Drain chiles, reserving liquid.
Cook cumin seeds in a skillet over medium heat 30 seconds. Add oregano, and cook, stirring constantly, 30 seconds or until cumin is toasted.
Process cumin mixture, soaked chiles, 1 cup reserved liquid, garlic, and next 4 ingredients in a blender or food processor until smooth, adding more reserved liquid if needed.
Place pork in a shallow dish or heavy-duty zip-top plastic bag. Pour half of chile mixture over meat. Cover or seal, and chill for 30 minutes. Remove pork from marinade, discarding marinade.
Stir together sour cream and 1/2 cup Cucumber-Radish Salsa; cover and chill until ready to serve.
Grill pork, covered with grill lid, over medium-high heat (350° to 400°), turning occasionally and basting with reserved chile mixture, 20 minutes or until a meat thermometer inserted into thickest portion registers 160°. Remove from grill; let stand 10 minutes. Coarsely chop pork. Serve in warm tortillas with remaining Cucumber-Radish Salsa and sour cream mixture. Garnish, if desired.
Yield: 24 servings
Cucumber-Radish Salsa
2 cucumbers, peeled, seeded, and chopped
1 (6-ounce) package radishes, grated
1 small onion, minced
2 tablespoons chopped fresh cilantro
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Garnish: whole radish
Stir together first 7 ingredients. Cover and chill, if desired. Garnish, if desired.
Yield: 3 cups
Source: Southern Living - September 2001
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PIZZA SALAD WITH ROASTED GARLIC HUMMUS
~Submitted by Doe, Oliver, B.C.
This pizza can also be topped with ratatouille.
1-10" focaccia
2 tbsp. olive oil
2 garlic, minced
salt, pepper
Roasted Garlic Hummus
19 oz./540ml chickpeas, drained & rinsed
1 head roasted garlic
2 tbsp lemon juice
1 tsp. ground cumin
1 tsp. sesame oil
salt & pepper
Salad
1 lb. fresh spinach, coarsely chopped
1 lb. fresh tomatoes, seeded, diced (Romas work nicely)
1/2 c fresh basil-optional
3 tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp. pepper
1 garlic clove minced
2 tbsp olive oil
Slice focaccia in half horizontally. In small bowl, combine olive oil with garlic. Brush over cut surfaces of bread. Sprinkle with salt & pepper. Bake 400/10 mins. til warm & crusty. Meanwhile makes
Hummus. Put chickpeas in processor or blender. Squeeze garlic out of skins & add. Blend. Add lemon
juice, cumin, sesame oil, blend in. Taste & season with salt & pepper. Spread
Hummus over cut surfaces of toasted bread, add a little water if mix is too thick to spread. In lg bowl, combine spinach,
tomatoes, & basil. In small bowl combine vinegar, salt, pepper & garlic. Whisk in oil. Toss well with salad. Spoon salad over top of bread. Cut each round into quarters to serve. Best served with knife & fork.
Per serving- 291 calories
41 g carbs
5 g fibre
11 g total fat
2 g saturated fat
10 g protein
Excellent source - Vitamin A, folacin, iron,
Good source - Vitamin C, thiamine, riboflavin, niacin, B6
2 mg cholesterol
755 mg sodium
607 mg potassium
Source: Bonnie Stern's More Heart Smart Cooking
HOISIN GARLIC BURGERS
~Submitted by Mary S., Nashville, TN
Yield: 4 or 5 servings
INGREDIENTS
- 1 pound lean ground beef
- 1/4 cup bread crumbs
- 1/4 cup chopped green onions (about 2 medium)
- 3 tablespoons chopped coriander or parsley
- 2 tablespoons hoisin sauce
- 2 teaspoons minced garlic
- 1 teaspoon minced gingerroot
- 1 egg
- 2 tablespoons water
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
DIRECTIONS
Start barbecue or preheat oven to 450 degrees F.
In bowl combine beef, bread crumbs, green onions, coriander, hoisin sauce, garlic, gingerroot and egg; mix well. Make 4 to 5 burgers.
In small bowl whisk together water, hoisin sauce and sesame oil. Brush half of the sauce over top of burgers.
Place on greased grill and barbecue, or place on rack on baking sheet and bake for 10 to 15 minutes (or until no longer pink inside). Turn patties once and brush with remaining sauce.
Nutritional Information Per Serving (1 burger):
Calories: 292, Carbohydrate: 10 g, Fiber: 1 g, Protein: 21 g, Fat: 18 g, Sodium: 305 mg, Cholesterol: 100 mg
Diabetic Exchanges: 2/3 Other Carbohydrate, 3 Medium Fat Meat, 1/2 Fat
Source: "The Best Diabetes Cookbook" by Katherine Younker
PINEAPPLE BREEZE TORTE
~Submitted by Treva, NC
Servings 12
Prep 30 min.
Cook 5 min.
Total 35 min.
INGREDIENTS:
1 package (8 ounces) fat-free cream cheese
1 package (3 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons vanilla extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 packages (3 ounces each) ladyfingers, split
TOPPING:
1/3 cup sugar
3 tablespoons cornstarch
1 can (20 ounces) unsweetened crushed pineapple, undrained
DIRECTIONS:
In a large mixing bowl, beat the cream cheeses, sugar and vanilla until smooth. Fold in whipped topping. Arrange ladyfingers on the bottom and around the edge of an ungreased 9-in. springform pan. Spread bottom layer evenly with half of cream cheese mixture. Top with remaining ladyfingers (ladyfingers may overlap); spread with remaining filling. Cover and refrigerate. In a small saucepan, combine sugar and cornstarch. Stir in pineapple. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature; gently spread over torte. Cover and refrigerate for at least 4 hours or until set. Remove sides of pan. Yield: 12 servings.
Nutrition Facts One serving: 1 slice Calories: 243 Fat: 7 g Saturated Fat: 5 g Cholesterol: 87 mg Sodium: 156 mg Carbohydrate: 39 g Fiber: 1 g Protein: 6 g
Diabetic Exch: 2 starch, 1-1/2 fat, 1/2 fruit.
Source: Taste of Home Light & Tasty
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RED SNAPPER WITH BROCCOLI AND DILL CHEESE SAUCE
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 cups chopped broccoli florets
- 1 pound red snapper (or any firm fish fillets)
- 1 tablespoon margarine
- 1 tablespoon all-purpose flour
- 1 cup 2% milk
- 1/3 cup shredded Cheddar cheese
- 2 tablespoons chopped fresh dill (or 1/2 teaspoon dried dillweed)
- Salt and pepper, to taste
DIRECTIONS
Preheat oven to 425 degrees F.
In boiling water, blanch broccoli until still crisp and color brightens; drain and place in baking dish. Place fish in single layer over top.
In small saucepan, melt margarine; add flour and cook, stirring, for 1 minute. Add milk and cook, stirring constantly, until thickened, approximately 3 minutes. Stir in cheese, dill, and salt and pepper to taste until cheese has melted; pour over fish.
Bake, uncovered, for 15 to 20 minutes or until fish flakes easily when tested with fork.
Nutritional Information Per Serving (1/4 of recipe): Calories: 306, Carbohydrate: 7 g, Fiber: 1 g, Protein: 34 g, Fat: 15 g, Sodium: 303 mg, Cholesterol: 100 mg Diabetic Exchanges: 1 Vegetable, 4-1/2 Lean Meat, 1/2 Fat
Source: "The Best Diabetes Cookbook" by Katherine Younker
CREAMY PARMESAN-BASIL HAM AND PENNE
~Submitted by Maggie, TX
Serves 4
Serving size: about 1 1/4 cups
8 oz uncooked penne pasta
1/2 cup frozen peas
2 tsp olive oil
2 cloves garlic, minced
1/4 lb ham slices, cut into bite-sized strips
1 (8-oz) container light sour cream
1/2 cup shredded fresh Parmesan cheese
3/4 cup fat-free milk
1 Tbsp flour
1 Tbsp fresh basil or 3/4 tsp dry
Prepare pasta according to package directions, adding peas during last 2 minutes. Drain and keep warm.
Meanwhile, in large nonstick skillet, heat oil and garlic over medium heat 1-2 minutes or until garlic is light golden brown. Add ham; cook and stir for 1 minute.
In small bowl, blend sour cream, Parmesan cheese, milk, and flour. Stir into ham mixture. Cook and stir until bubbly and slightly thickened. Reduce heat to low.
Add pasta and basil; toss to coat. Cook until thoroughly heated.
Per serving: Calories 408; Calories from Fat 111; Total Fat 12 g; Saturated Fat 5 g; Cholesterol 37 mg; Sodium 530 mg; Carbohydrate 53 g; Dietary Fiber 3 g; Sugars 8 g; Protein 22 g
Source: Express Lane Diabetic Cooking by Robyn Webb
EASY MUFFINS
~Submitted by Mary S., Nashville, TN
Yield: 12 servings
INGREDIENTS
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2-1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 large egg
- 1/3 cup vegetable oil
- 1-1/4 cups reduced-fat milk
- 1 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 400 degrees F. Combine the sugar, salt, flour, and baking powder. In a separate bowl, combine the liquid ingredients. Make a well in the center of the dry ingredients and add the liquid ingredients. Mix with a fork until it forms a loose batter.
Lightly coat a muffin pan with nonstick cooking spray. Spoon the batter into the pan until the cups are
3/4 filled. Bake for 18-20 minutes, or until the tops are golden brown and the centers are firm.
Nutritional Information Per Serving (1 muffin): Calories: 206, Fat: 7 g, Cholesterol: 19 mg, Sodium: 191 mg, Carbohydrate: 32 g, Protein: 4 g Diabetic Exchanges: 2 Starch, 1-1/2 Fat
Source: "Cooking with The Diabetic Chef" by Chris Smith
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PEPPER POT SOUP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
INGREDIENTS:
1/2 pound round steak, cubed
1/3 cup red wine
1/2 cup water
2 ounces spaghetti
2/3 (14.5 ounce) can stewed tomatoes
1/3 onion, thinly sliced
1/3 pinch white sugar
1/3 (15 ounce) can kidney beans
1/3 (10 ounce) package succotash
1/3 green bell pepper, chopped
salt and pepper to taste
DIRECTIONS:
Add cubed steak, red wine, and water to a large soup pot. Simmer, covered, over medium low heat for 1 hour.
Meanwhile, cook pasta in a large pot of boiling water for 5 minutes.
The pasta should be only partially cooked.
Drain.
Add pasta, tomatoes, onion, and sugar to meat.
Simmer for 30 minutes.
Stir beans, succotash, and green pepper into soup. Season with salt and pepper to taste.
Simmer over low heat until soup is hot and vegetables are tender.
GARLICKY BROCCOLI
~Submitted by Maggie, TX
Yield: 2 servings
2 cups broccoli florets
2 tablespoons water
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon fresh lemon juice
Salt and freshly ground pepper
Fresh parsley, for garnish, optional
Place broccoli in a microwave safe bowl, add water, and cook in microwave on high until tender, about 5 minutes (I like it very well done, about 10 minutes).
In a saucepan, combine olive oil, garlic, and lemon juice and cook over low heat for approximately 3 minutes, stirring occasionally, until garlic is golden brown.
Pour garlic sauce over drained broccoli, toss, add salt and pepper to taste, and serve. Garnish with fresh parsley if desired.
Nutritional information per serving (? of recipe): Calories: 88, Fat: 7 g, Cholesterol: 0 mg, Sodium: 20 mg, Carbohydrate: 5 g, Dietary Fiber: 2 g, Sugars: 0 g, Protein: 2 g
Source: Cholesterol Down: Ten Simple Steps to Lower Your Cholesterol in Four Weeks--Without Prescription Drugs by Janet Brill
CHICKEN NOODLE SOUP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients
1/2 medium chicken breast (4 ounces)
2 cups water
1/4 cup chopped onion
1 small bay leaf
1/2 teaspoon salt
Dash of pepper
1 medium ear fresh corn
1/4 cup noodles
1/4 cup chopped celery
2 tablespoons chopped parsley
Combine chicken breast, water, onion, bay leaf, salt and pepper to saucepan. Bring to boil. Reduce heat and simmer 30 minutes.
Remove chicken and skin. Cut up meat and add to soup.
Cut kernels from corn. Add corn, noodles, celery and parsley to soup. Simmer about 10 minutes. Season with salt and pepper.
Serves 2.
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CRAB PASTA SALAD
This one is perfect for those covered dish and potluck dinners. Just make sure it is well chilled before serving.
2 cups uncooked medium shell pasta
1 ? cups imitation crabmeat, chopped
1 cup broccoli florets
? cup diced green pepper
? cup quartered cherry tomatoes
? cup chopped green onions
Dressing:
? cup mayonnaise
? cup creamy Italian salad dressing
? cup grated Parmesan cheese
Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Stir in crab, broccoli, green pepper, tomatoes and onions.
Combining dressing ingredients; pour over salad and toss gently to coat. Cover and refrigerate for 2-4 hours before serving.
ANGEL LUSH WITH PINEAPPLE
This recipe comes from Kraft and what a way to wow the neighbors! This is so easy (I use angel food cake frequently when taking a dessert to a covered-dish or buffet affair). Use low-fat or fat-free ingredients for even healthier nutritional totals.
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 10 servings, one piece each
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 cup thawed COOL WHIP Whipped Topping
1 prepared round angel food cake (10 oz.)
10 fresh strawberries
MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into three layers. Place bottom cake layer on serving plate; top with one-third of the pudding mixture. Repeat layers two times.
REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftovers in refrigerator.
Kraft Kitchens Tips
Substitution:
Prepare as directed, using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping.
How to Cut Cake:
Use toothpicks to mark cake into three layers. Use a serrated knife in a sawing motion to easily cut layers.
Variation: Lemon Berry Lush with Pineapple
Prepare as directed, using JELL-O Lemon Flavor Instant Pudding & Pie Filling.
Nutrition Information:
Calories 160
Total fat 1.5 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 360 mg
Carbohydrate 37 g
Dietary fiber 1 g
Sugars 33 g
Protein 2 g
Source: Kraft Foods
WHITE LASAGNA
Some folks cannot imagine a delicious lasagna without a tomato-based sauce, but this one is. Of course, others won't touch one that uses cottage cheese rather than ricotta. This one does. Try it... you'll like it.
8 lasagna noodles, uncooked
1-1/2 pounds ground round
1 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1 cup half-and-half
3 ounces cream cheese, softened
1/2 cup dry white wine
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (6 ounces) shredded gouda cheese
12 ounces small-curd cottage cheese
1 large egg, lightly beaten
2 cups (8 ounces) shredded mozzarella cheese
Cook noodles according to package directions, drain and set aside.
Cook ground beef and the next 3 ingredients in a large skillet, stirring until meat crumbles, drain.
Stir in basil and next 5 ingredients. Stir in wine and cheddar and gouda cheeses; cook, stirring constantly until cheeses melt. Set aside.
Combine cottage cheese and egg, set aside.
Arrange half of noodles in a lightly greased 13 x 9 x 2-inch baking dish, top with half each of meat mixture, cottage cheese mixture and mozzarella cheese.
Repeat layers with remaining meat mixture, cottage cheese mixture and mozzarella cheese.
Bake uncovered at 350° F. for 40 minutes.
Let stand 10 minutes before serving.
LOBSTER AND ASPARAGUS PENNE PASTA
(A Red Lobster recipe)
Combining lobster, shrimp and asparagus makes for one savory surprise. Everyone at the table will love this lightly seasoned, highly satisfying fusion of flavors.
Serves 4
Ingredients:
6 oz. lobster meat cut in 1/2" - 3/4" chunks
6 oz. medium shrimp (90-120 count), raw and peeled
1 lb. penne pasta, cooked
4 oz. asparagus, standard/medium and blanched (approximately 24 spears)
15 oz. DI GIORNO® Four-Cheese Alfredo Sauce
2 tbsp. Land O' Lakes Roasted Garlic Butter Spread
Fresh grated Parmesan cheese
Preparation:
Wash asparagus thoroughly and cut off tough woody ends.
Cut asparagus into 1" pieces.
Place asparagus into boiling salted water for two minutes.
Drain and chill in ice water to stop cooking and to help retain its color. Drain again.
Cook penne pasta according to directions on the box.
Drain and chill in ice water to stop the cooking process. Drain again.
In a hot saute pan, melt the two tbsp. of roasted garlic butter.
Add lobster meat and shrimp, cooking until the shrimp is opaque.
Add asparagus, pasta and Alfredo sauce, cooking until everything is heated through.
Split between four bowls and garnish with fresh grated Parmesan cheese.
Chef's Tip:
Always put a pinch of salt in your water when boiling pasta. It adds flavor to any dish you're creating.
BOSTON MARKET SQUASH CASSEROLE
Serves: 8
Ready In: 1-2 hours
Ingredients:
4 1/2 cups Zucchini, diced
4 1/2 cups Yellow Squash, diced
1 1/2 cup Yellow Onion, chopped
1 Box Jiffy Corn Muffin Mix (prepare as directed on the box)
1 1/2 Sticks of Butter
8 ounces Cheddar cheese
3 Cubes Chicken Bouillon
1/2 teaspoon Thyme
1 tablespoon Parsley, chopped
1 teaspoon Garlic, minced
1/2 teaspoon Ground Pepper
1 teaspoon Salt
Directions:
Prepare Jiffy Mix as directed on the box, set aside to cool.
Preheat oven to 350 degrees.
Place zucchini and yellow squash in a large saucepan and add water to cover.
Cook on medium low heat until tender, remove from heat. Drain squash, reserve one cup of water for casserole.
In large sauce pan on medium low place the butter and saute the onions until the onions turn clear Add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onions, stir and saute another minute. Add drained squash and diced cheese, stir.
Crumble prepared corn bread in squash and pour the reserved cup of water and mix well.
Place squash mixture in a 13″x11″ baking pan that has been sprayed with a non-stick spray.
Cover casserole. Bake for 50 - 60 minutes. Remove cover the last 20 minutes of baking time.
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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
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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,
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