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A to Z Recipes
April 2, 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'm just the happiest camper because we avoided some really bad rain and hail recently in a "cool front" that hit Texas. Funny how the term "cool front" describes the temperatures dipping into the
low 80's. And my pals everywhere else have gotten a reprieve from snow and ice. You see? Just wait a while... it'll change. It always does!
Very briefly, I have one big and one small publishing-related bill which come due this month. I would appreciate your considering making a donation to this publication to help me pay them. Visit the
Reader Support section to read about how you can help. Accept my thanks in advance.
We announce the newest Monthly Theme topic today. It is a win-win proposition as just about everyone will be able to participate in it. Read all about it in the
Recipe Subscription - Monthly Theme section. This should be soooo good!
If you opened this email for some great recipes, funny stuff, and something to make you think, you did the right thing. We've got it all today, folks. Join me in thanking these great folks for their help in making it possible:
Jim D., WA State
Tracey L., Newmarket, Ontario, Canada
Patricia, Charlevoix, MI
Pam, OH
Treva, NC
Marty B., Tell City, IN
Johnny, LA
Dorie, IL
Jean, Syracuse, NY
Luanne, FL
Mary S., Nashville, TN
Chris M., NM
Barbara, Chula Vista, CA
Laura W.
Rosie, WI
Larry Holmes, Toronto, Canada
Pat, Minden, NV
Linda H., Rosharon, TX
Tia, Nova Scotia, Canada
Leasa, IA
We'll see you here again on Sunday with our Monthly Theme issue, God willing.
PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in
October and April when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every
issue or the Donations
section of the web site. Your help is greatly appreciated.
PPS:
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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Shared by Jim D., WA State
The 10 commandments are not a multiple choice.
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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A Prayer Worth Sharing
Shared by Tracey L., Newmarket, Ontario, Canada
Heavenly Father,
Help us to remember that the jerk who cut us off in traffic last night is a single mother who worked nine hours that day and is rushing home to cook dinner, help with homework, do the laundry and spend a few precious moments with her children.
Help us to remember that the pierced, tattooed, disinterested young man who can't make change correctly is a worried 19-year-old college student, balancing his apprehension over final exams with his fear of not getting his student loans for next semester.
Remind us, Lord, that the scary looking bum, begging for money in the same spot every day (who really ought to get a job!) is a slave to addictions that we can only imagine in our worst nightmares.
Help us to remember that the old couple walking annoyingly slow through the store aisles and blocking our shopping progress are savouring this moment, knowing that, based on the biopsy report she got back last week, this will be the last year that they go shopping together.
Heavenly Father, remind us each day that, of all the gifts you give us, the greatest gift is love. It is not enough to share that love with those we hold dear. Open our hearts not to just those who are close to us, but to all humanity. Let us be slow to judge and quick to forgive, show patience, empathy and love.
Working for God on Earth doesn't pay much........ but His retirement plan is out of this world.
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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DID YOU KNOW?
Shared by Patricia, Charlevoix, MI
What common English word is 9 letters long and each time you remove a letter it is still an
English word - working down to a single letter?
^
^
^
^
^
^
^
^
Startling
Starting
Staring
String
Sting
Sing
Sin
In
I
COOKING TIP: SMOOTH AND EASY GRAVY
"With or without a roast, in or out of the microwave, corn starch makes the best gravy ever. For fat-free gravy, omit the drippings or margarine."
2 Tbsp fat drippings or Mazola margarine
1 3/4 cups broth or water
2 Tbsp Argo or Kingsford’s corn starch
1/4 cup cold water
Desired seasonings
Remove all but 2 Tbsp fat drippings from roasting pan. Stir in broth or water. Cook over medium heat, stirring to loosen browned bits. Remove from heat.
Stir corn starch and water until smooth; stir into pan. Add seasonings. Stirring constantly, bring to boil over medium heat; boil 1 minute.
VARIATIONS:
HERBED CHICKEN GRAVY:
Prepare as directed using chicken broth. Stir in 1 Tbsp chopped parsley and 1/4 tsp poultry seasoning.
ONION AND MUSHROOM GRAVY:
Add 1 cup chopped onion and 1/2 cup chopped mushrooms to fat drippings in pan; cook, stirring until tender. Continue as directed using broth.
"NO ROAST" (SAUCEPAN) GRAVY:
In 2-quart saucepan heat 1 can (13 3/4 to 14 1/2 oz) beef or chicken broth. In small bowl stir 1/4 cup water and 2 Tbsp corn starch until smooth; stir into saucepan. If desired, add 1 to 2 Tbsp Mazola margarine and 1/4 tsp dried thyme or poultry seasoning. Stirring constantly, bring to boil over medium heat; boil 1 minute.
MICROWAVE GRAVY:
In 1 1/2-quart microwavable bowl stir 2 Tbsp corn starch and 2 cups cool broth or water until smooth. Season to taste. Microwave on High (100%), stirring twice, 7 to 9 minutes or until mixture boils; boil 1 minute. Remove from microwave. Stir in 2 Tbsp fat drippings.
Makes 2 cups
Source: What's Cooking - Corn Starch, Best Foods recipe pamphlet, 1993
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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Just Like Mom Used to Make
Here's the scoop on the current theme:
Since May is the month we celebrate Mother's Day, I thought it befitting that we honor her (and ourselves?) with recipes that are just like Mom used to make. I don't know
about you, but I think of comfort food and more traditional recipes when I think of what Mom used to make. What better way to pay tribute to the one person who probably taught more folks to cook than any other: Mom. What we're looking for is recipes that are reminiscent of home cooking, perhaps using fewer "convenience" ingredients and more basic staples. Whatever dish you serve that reminds you most of home, or the recipes that evoke memories of the safe haven of Mom's kitchen, please share them with us during this
Monthly Theme.
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 Just Like Mom Used to Make. 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: Just Like Mom Used to Make
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: Just Like Mom Used to Make.
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 Just Like Mom Used to Make has a deadline of April 30, 2008, and will be posted on May 4, 2008.
Please use this email link to submit a recipe for theme recipes: Just Like Mom Used to Make
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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To make donations using other methods, go here.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our April Birthday Babies:
2nd Elyse S. in Kingman, Arizona
2nd Ann in Hamley Bridge, South Australia
2nd Nancy in Kingsport, Tennessee
4th Jean P. in Syracuse, New York
4th Joyce B. in Salem, Illinois
4th Deb O. in Kewanee, Illinois
5th Twain F. in Milton, Pennsylvania
5th Karen in Garland, Texas
7th Carol N. in Tupper Lake, New York
7th Connie W. in Deer Lodge, Tennessee
8th Liliane A. in Puerto Vallarta, Mexico
8th Cathy B. in Columbus, Ohio
9th Daisy in Negaunee, Michigan
12th Ellen C. in Eufaula, Alabama
12th Patrisha J. in Tallahassee, Florida
14th Cheryl C. in Queensland, Australia
15th Tracey L. in Newmarket, Ontario, Canada
15th Misty C. in Jacksonville, Florida
16th Elizabeth P. in Spring City, Tennessee
17th Andrea Y. in Long Beach, Mississippi
17th Shelia S. in Dandridge, Tennessee
18th Loretta K. in St. Stephen, NB, Canada
18th Dot C. in Georgia
19th Sharon M. in Fayetteville, Tennessee
19th Lisa C. in Orem, Utah
19th Richard in Bexley, NSW, Australia
19th Paulette H. in Killdeer, North Dakota
21st William P. in Canada
22nd Robert B. in Oshawa, Ontario, Canada
22nd Janice R. in Poplar Bluff, Missouri
23rd Jan O. in Hanover, Wisconsin
23rd Kayte S. in New Johnsonville, Tennessee
25th Nancy in Florida
25th Regina in Bangalore, Karnataka, India
27th Alicia M. in Paris, Texas
27th Iman in Shomolu, Lagos
28th Joretta P. in Enterprise, Alabama
29th Midge B. in Watertown, South Dakota
29th Justin S. in New Johnsonville, Tennessee
30th Mandy M. in Norfolk, Virginia
30th Liz C. in Billings, Montana
30th Audrey E. in Amarillo, Texas
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Creation vs. Evolution Has Been Settled!
Shared by Pam, OH
A little girl asked her mother, "How did the human race come about?"
The Mother answered, "God made Adam and Eve; they had children and so all mankind was made."
A few days later, the little girl asked her father the same question. The father answered, "Many years ago there were monkeys, and we developed from them."
The confused girl returns to her mother and says, "Mom, how is it possible that you told me that the human race was created by God, and Papa says we developed from monkeys?"
The Mother answers, "Well, dear, it is very simple. I told you about the origin of my side of the family, and your father told you about his side."
The Ten Commandments of Marriage
Shared by Jim D., WA State
Commandment 1.
Marriages are made in heaven. But, so again, are thunder and lightning.
Commandment 2.
If you want your wife to listen and pay strict attention to every word you say, talk in your sleep.
Commandment 3.
Marriage is grand -- and divorce is at least 100 grand!
Commandment 4.
Married life is very frustrating. In the first year of marriage, the man speaks and the woman listens. In the second year, the woman speaks and the man listens. In the third year, they both speak and the neighbors listen.
Commandment 5.
When a man opens the door of his car for his wife, you can be sure of one thing: Either the car is new or the wife is.
Commandment 6.
Marriage is when a man and woman become as one. The trouble starts when they try to decide which one.
(I couldn't decide which one either!)
Commandment 7.
Before marriage, a man will lie awake all night thinking about something you say. After marriage, he will fall asleep before you finish.
Commandment 8.
Every man wants a wife who is beautiful, understanding, economical, and a good cook. But the law allows only one wife.
Commandment 9.
Marriage and love are purely a matter of chemistry. That is why a wife treats her husband like toxic waste.
Commandment 10.
A man is incomplete until he is married. After that, he is finished...
Bonus Commandment story:
A long married couple came upon a wishing well. The wife leaned over, made a wish and threw in a penny. The husband decided to make a wish too. But he leaned over too much, fell into the well, and drowned. The wife was stunned for a moment but then smiled, "It really works."
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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ARIZONA
ARIZONA CORN BREAD
~Submitted by Treva, NC
I haven't tried this one because it is so large; but, thought it would be great for pot luck dinners, Treva.
SERVINGS 32
PREP 20 min.
COOK 30 min.
TOTAL 50 min.
INGREDIENTS
1 cup cornmeal
2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
1/2 cup vegetable oil
1/2 cup chopped green onions
2 eggs
1-1/4 cups shredded pepper Jack cheese
1 cup cream-style corn
2 jalapeno peppers, seeded and chopped*
5 to 6 cups all-purpose flour
Additional cornmeal
Melted butter or margarine
DIRECTIONS
In a large mixing bowl, combine the first six ingredients; set aside. In a saucepan, heat the sour cream, oil and onions to 120°-130°. Add to cornmeal mixture; bet until blended. Beat in eggs, cheese, corn and jalapenos. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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. Turn onto a lightly floured surface; divide in half.. Shape into two loaves. Grease two 9-in. x 5-in. x 3-in. loaf pans; dust with additional cornmeal. Place loaves seam side down in prepared pans. Cover and let rise until doubled, about 30 minutes. Brush butter over loaves. Bake at 375° for 30-35 minutes or until golden
brown; cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool. Yield: 2 loaves.
Nutrition Facts One serving: (1 slice) Calories: 164 Fat: 7 g Saturated Fat: 2 g Cholesterol: 23 mg Sodium: 151 mg Carbohydrate: 21 g Fiber: 1 g Protein: 4 g
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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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:
CHOCOLATE CHIP PUDDING COOKIES
~Submitted by Patricia, Charlevoix, MI
3 1/3 cups unsifted all purpose flour
1 1/2 tsp baking soda
1 1/2 cups soft butter - or margarine
1/2 cup white sugar
1 cup firmly packed brown sugar
1 pkg vanilla Jell-O instant pudding
1/2 tsp vanilla
3 eggs
3 cups chocolate chips
1 1/2 cups chopped nuts (optional
Mix flour with baking soda and set aside. Combine butter, sugars, pudding mix and vanilla in a large mixer bowl and beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in choc. chips and nuts. Drop by rounded teaspoonful onto ungreased baking sheet - about 2 inches apart. Bake at 375 for 8-10 minutes. Makes about 10 doz.
Note: Use any flavor of pudding and the same with the baking chips.
Source: From the back of the Jell-O Pudding Box
CROCKPOT CREOLE SHORT RIBS
~Submitted by Marty B., Tell City, IN
3 1/2 lbs. beef short ribs
2 Tbs. Montreal steak seasoning
1 Tbs. vegetable oil
3 cloves garlic, peeled and chopped
2 onions, peeled and sliced
2 red, yellow or green bell peppers, seeded and sliced
1 box (10 oz.) frozen corn
2 Tbs. Worcestershire sauce
1 bouillon cube, crumbled
Season ribs with Montreal steak seasoning. Sear in ribs in oil. In a crockpot, layer next 4 ingredients and ribs. Combine remaining ingredients and pour over ribs. Cover and cook 4 hours on high or 6 hours on low. Do not remove lid.
Serves 6
SPICY BURGERS
~Submitted by Johnny, LA
"These burgers are chock full of spicy peppers. When handling the chile peppers be sure to wear gloves and don't let the oils come in contact with your eyes."
3 pounds ground beef
2 teaspoons minced garlic
2 fresh jalapeno peppers, deseeded and coarsely chopped
1 small fresh poblano pepper, coarsely chopped
1 habanero chile pepper - deseeded and minced
1 teaspoon red chile flakes
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
Preheat grill to high.
In a large bowl mix the beef, garlic, jalapenos, poblano, habanero, chile flakes, cilantro and cumin together. Form into patties.
Lightly oil grate. Place burgers on grill and cook for 3 to 4 minutes per side, or until done.
MAPLE APPLESAUCE SPICE CAKE
~Submitted by Treva, NC
2 c Flour
2 c Applesauce, unsweetened
1/2 c Butter, unsalted; softened
1/2 c Maple syrup; (accept no imitations)
1/2 c Sugar, brown
2 ts Cinnamon, ground
1 ts Allspice
1/2 ts Mace
1 ts Vanilla
2 1/2 ts Baking powder
1/2 ts Salt
1 c Walnuts; chopped
1 c Raisins; (opt)
Preheat oven to 350 F.; mix all dry ingredients together. Cream softened butter with maple syrup, sugar and vanilla. Add applesauce and mix well. Add to dry ingredients a little at a time. Beat well. Spoon into a buttered cake pan and bake 45 min to 1 hour. Check doneness with a tester.
PEANUT BLOSSOMS
~Submitted by Dorie, IL
A2Z Yahoo Forum Moderator
1 3/4 C. flour
1/2 C. peanut butter
1/2 C. sugar
1/2 C. shortening
1 t. baking soda
1 egg
2 T. milk
1 t. vanilla
48 Hershey's kisses
Combine all ingredients except candy. Shape into balls. Place on ungreased cookie sheets and bake at 375 for 10-12 minutes. Top immediately with kisses.
BEER-AND-CHEESE FONDUE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Stir occasionally when serving to keep blended.
1/2 pound ground pork sausage
6 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
6 tablespoons all-purpose flour
2 cups milk
2 (8-ounce) blocks Cheddar cheese, shredded
1 cup beer*
1 (4-ounce) can chopped green chiles
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Cubed French bread or sliced pears
Cook ground pork sausage in a large saucepan over medium heat, stirring until it crumbles and is no longer pink. Drain and remove sausage from pan.
Melt butter in saucepan over medium heat; add onion and garlic, and sauté until tender.
Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk, stirring until thickened. Add cheese, stirring until melted. Remove from heat; stir in sausage, beer, and next 3 ingredients. Transfer to a fondue pot or slow cooker; keep warm on LOW. Serve with cubed French bread or sliced pears.
*Nonalcoholic beer may be substituted for regular beer.
Yield: Makes about 6 cups
Source: Southern Living, October 2003
COCONUT CHESS PIE
~Submitted by Luanne, FL
This is a different version of an old favorite. Mother made Chess pie for us along time ago.
1/2 c. (1 stick) margarine, melted
1-1/2 cup granulated sugar
3 eggs, beaten
2 Tsp cornmeal
1 Tsp. vinegar
1 tsp. vanilla
1 cup flaked coconut
1/2 cup finely chopped pecans (optional)
1 9-inch deep dish pastry pie shell (unbaked)
Combine melted margarine and sugar. Add beaten eggs, cornmeal, vinegar, vanilla and coconut; mixing all well. Pour in a 9-inch deep dish unbaked pie shell, or two 8-inch shallow pie shells If using the pecans, sprinkle evenly over the top. Bake for 1 hour at 350F . Allow pie to cool completely before slicing
APACHE BREAD
~Submitted by Treva, NC
12 servings
1 c White cornmeal
1 tsp Salt
1/2 tsp Red pepper
1/2 c Bacon drippings
1 c Yellow cornmeal
Green cornhusks
1 c Boiling water
Mix dry ingredients; add boiling water and bacon drippings.
Form into small rolls and wrap in green corn husks.
Bake at 350 degrees for 1 hour.
Makes 12 individual breads.
TILAPIA LEMON PARMESAN
~Submitted by Mary S., Nashville, TN
2 1/2 pounds Rain Forest Tilapia fillets
2 teaspoons butter or margarine (2 to 4 teaspoons) -- softened
2 teaspoons fresh lemon juice
LEMON-PARMESAN SAUCE
1 cup mayonnaise
2 tablespoons fresh lemon juice
1/2 cup grated Parmesan cheese
GARNISHES
2 lemons -- sliced
Fresh parsley
Rinse the tilapia fillets in cold water and drain thoroughly. Top with butter or margarine and lemon juice. Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork. Top each portion with 1-2 tablespoons of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown. Place fillets on serving plate; garnish with lemon slices and fresh parsley.
Serves 6.
CHRIS' SAUSAGE STUFFING
~Submitted by Chris M., NM
1 c. diced celery
1 c. diced onion
2 (6 oz. ea.) bags Mrs. Cubbison's stuffing mix
1 c. butter, melted
1 c. chicken broth
1/4 to 1/3 lb. bulk sausage, browned w/ celery, onion & mushrooms
1 can sliced mushrooms, drained OR 1 container fresh mushrooms, sliced
1/2 c. chopped pecans
1 med. apple, peeled and chopped
sage, celery salt, marjoram & poultry seasoning to taste
Sauté veggies and apple in the butter, then add meat and brown. Add seasoning and mix all remaining ingredients well. Place mixture in baking dish and bake, covered, 45 minutes at 350º F. Remove cover and bake an additional 10 to 15 minutes.
ARBY'S® SAUCE
~Submitted by Barbara, Chula Vista, CA
Although the beef sandwiches from Arby's would be very hard to duplicate since they are made from specially processed beef hunks, thinly sliced, this fast food chain's barbecue sauce can be cloned easily. Now you can whip up this slightly tangy sauce to put on your own homemade sandwich creations, even barbecued ribs or chicken.
1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two.
Makes 1 cup.
CARAMEL APPLE PIE
~Submitted by Treva, NC
One 9 inch double crust, unbaked
6 cups sliced and peeled apples
1/4 cup apple cider
2 teaspoons lemon juice
1/2 cup firmly packed brown sugar
1 tablespoon quick cooking tapioca
1 tablespoon cornstarch
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup caramel ice cream topping
2 tablespoons butter
Press bottom crust into pie plate. Sprinkle one teaspoon cornstarch, in crust. In a microwave safe bowl toss apples with apple cider and lemon juice. In another bowl combine the brown sugar, tapioca, cornstarch flour cinnamon and salt. Add to apples.
Let apples sit for 20 minutes, stirring a few times. cover bowl with plastic wrap and microwave on high for 15 minutes, or until apples are partially cooked and mixture starts to thicken, stir every 4 minutes. Stir in the caramel topping. Refrigerate until cold.
Heat oven to 425 degrees. Spoon filling into crust, dot with butter and cover top with crust. Cut steam vents in the crust, and bake at 425 degrees for 10 minutes. Reduce temperature to 375 degrees and bake for 40 minutes or until filling bubbles and crust in golden.
COCO LOPEZ CREAM CHEESE COCONUT CAKE
~Submitted by Laura W. in the A2Z Yahoo Forum
1 box Duncan Hines yellow cake mix
1 (15 oz.) can Coco Lopez (cream of coconut)
1 can condensed milk
1 sm. container Cool Whip
1 (6 oz.) pkg. frozen coconut, thawed
1 c. crushed pineapple, drained
1 8 oz pkg cream cheese
1 tsp pure vanilla extract
1/4 cup powdered sugar
Mix and bake as directed on box in a 13 x 9 x 2 inch pan. Cool cake in pan 20-25 minutes. Leave cake in pan and poke deep holes through top of cake with a meat fork. Space holes about 1 inch apart. Slowly pour can of Coco Lopez over cake, spread pineapple over cake. Pour can of condensed milk over cake.
Cover with foil and refrigerate overnight. The next day cream the pkg of cream cheese add the powdered
sugar, vanilla extract and Cool Whip spread over cake. Sprinkle coconut over top of Cool Whip.
OH MY IT'S GOOD!!!
CHOCOLATE CHERRY BISCOTTI
~Submitted by Rosie, WI
Ingredients:
1/2 cup Butter, softened
2/3 cup Sugar
1/3 cup Cocoa Powder
2 teaspoon Baking Powder
2 Eggs
2 cup Flour
1/3 cup semi-sweet mini chocolate chips
1/3 cup milk chocolate chips
1/2 cup Dried Cherries
1 cup white morsels
1 tablespoon shortening
Instructions:
In a large mixing bowl, beat butter for 30 seconds. Add sugar, cocoa and baking powder. Beat until combined. Add eggs and beat until combined. Beat in flour.
Stir in semi-sweet and milk chocolate chips and cherries. Divide dough in half and shape each half into a nine-inch long roll. Place on
lightly greased cookie sheet, five inches apart. Flatten rolls until two inches wide.
Bake at 375 degrees for 20 minutes, or until toothpick inserted near middle comes out clean. Cool on cookie sheet for one hour. Wrap cooled rolls in plastic and let stand overnight at room temperature.
Using a serrated knife, cut each roll diagonally in 1/2 inch thick slices. Place slices on ungreased cookie sheet and bake at 325 degrees for 8 minutes. Turn over and bake 7-10 minutes, or until dry and crisp. Cool on wire rack. Melt white morsels with shortening, dip one side of cookies in mixture and let set at room temperature.
Makes 30. These cookies freeze well.
Note: If you prefer a more chewy cookie, bake for a shorter amount of time.
Source: Cherry Republic of Michigan
SHRIMP AND SCALLOP RISOTTO
~Submitted by Larry Holmes, Toronto, Canada
5 cups chicken or vegetable stock (approx)
1 teaspoon saffron threads
3 tablespoons extra virgin olive oil
8 ounces sea scallops
pinch each salt and pepper
4 cloves garlic, minced
3 tablespoons chopped fresh Italian parsley
1 cup dry white wine
1 pound large raw shrimp, peeled and deveined
1 onion, finely chopped
1 1/2 cups Arborio rice
1/4 cup chopped red peppers
In saucepan, bring stock and saffron to simmer and reduce heat; keep warm.
Heat small skillet over high heat and add 1 tablespoon of the oil. Sprinkle scallops with salt and pepper and add to skillet. Sear both sides until golden. Remove to plate.
In same skillet, heat 1 tablespoon of the oil over medium heat and cook garlic and 2 tablespoons of the parsley for 1 minutes. Add ½ cup of the white wine and bring to boil. Add shrimp and cook, stirring for about 4 minutes or until shrimp are pink. Set aside.
In large shallow saucepan, heat remaining oil over medium heat. Cook onion for about 5 minutes or until softened. Add rice and stir to coat. Add remaining wine and cook, stirring, until wine is evaporated. Add red pepper.
Add ladleful of stock into rice and cook, stirring until all the stock is absorbed, then continue to add stock one ladleful at a time for about 20 minutes or until rice is tender for firm. Add scallops and shrimp mixture and stir to combine. Cook stirring occasionally, for about 5 minutes or until scallops are opaque and firm and rise is tender. Sprinkle with remaining parsley.
Makes 4 to 6 servings.
Per serving: 600 calories; 40 g protein; 14 g fat; 74 g carbohydrates; 2 g fiber.
SWEET POTATO SOUFFLÉ
~Submitted by Treva, NC
Washington D.C.'s Vidalia restaurant is rumored to be so popular that even guests with reservations are made to wait at the wine bar. Nonetheless, all of that patience is sure to pay off when diners put themselves in the able hands of head chef Jeff Buben, author of this sweet potato recipe.
This recipe serves: 10
Preparation time: 15 minutes
Cooking time: 45 minutes
4 large sweet potatoes
4 tablespoons butter
1/2 cup skim milk
1/2 cup dry sherry
1/2 cup brown sugar
1/2 cup frozen orange juice from concentrate
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon cinnamon
1 pinch salt
4 large egg whites
2 tablespoons sugar
2 oranges cut in thin slices
1. Preheat oven to 350°F.
2. In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender.
3. Drain and peel the potatoes and place in a large mixing bowl. Mash well.
4. Add the butter, milk, sherry, brown sugar, orange juice, nutmeg, cloves, cinnamon and salt. Beat well with a mixer.
5. Spoon mixture into a buttered, ovenproof gratin dish.
6. Bake until the potatoes are hot, about 25 minutes.
7. While the soufflé is cooking, make the meringue. In a clean bowl, whip egg whites until almost stiff. Gradually add the sugar and continue to beat until soft peaks form.
8. During the last five minutes of cooking the soufflé, top with the meringue mixture.
9. Return to oven and remove when the meringue is lightly browned. Garnish with the sliced oranges.
Nutrition Facts
Serving size: 1/10th
Calories 183
Total Fat 4 g
Saturated Fat 1 g
Protein 3 g
Total Carbohydrate 32 g
Dietary Fiber 2 g
Sodium 109 mg
Percent Calories from Fat 21%
Percent Calories from Protein 7%
Percent Calories from Carbohydrate 64%
CHOCOLATE CRESCENT TWIST
~Submitted by Pat, Minden, NV
Streusel
3 tablespoon all-purpose flour
3 tablespoons sugar
1 tablespoon butter or margarine
Twist
1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls
2/3 cup semisweet chocolate chips
1 tablespoon sugar
1 to 3 teaspoon ground cinnamon
1 tablespoon butter or margarine melted
1 tablespoon semisweet chocolate chips
Heat oven to 375 degrees. Grease with shortening and flour 8 x 4 or 7 x 3-inch loaf pan. In small bowl, mix flour and 3 tablespoons sugar. With fork, cut in 1 tablespoon butter until crumbly. Unroll dough into 12 x 8-inch rectangle; firmly press perforations to seal. Sprinkle evenly with 2/3 cup chocolate chips, 1 tablespoon sugar, the cinnamon and half of the streusel mixture. Starting with on long side, roll up; pinch edge to seal. Join ends to from ring; pinch ends together firmly to seal. Gently twist ring to form figure 8; place in pan. Brush top with melted butter; sprinkle with remaining half of streusel. Sprinkle with 1 tablespoon chocolate chips; press lightly into dough. Bake 30 to 40 minutes or until deep golden brown. Cool in pan 20 minutes. Remove loaf from pan. Cut
into slices; serve warm. Makes 6 servings.
Source: Pillsbury Make-it-Easy
ZUCCHINI CAKES
~Submitted by Linda H., Rosharon, TX
If you like crab cakes, try this unusual version made from zucchini. "Maryland is famous for its crab cakes, but this recipe can sure fool you," says Pat Tillman of
Pikesville, Maryland. They're easy and economical, too, at 41 cents each.
2-1/2 cups shredded zucchini
1 cup seasoned bread crumbs
1 egg, lightly beaten
2 tablespoons chopped onion
1 tablespoon butter, melted
1 teaspoon prepared mustard
3/4 teaspoon seafood seasoning (Old Bay)
1/2 cup crushed butter-flavored crackers (about 13 crackers)
2 tablespoons vegetable oil
In a bowl, combine the zucchini, bread crumbs, egg, onion, butter, mustard and seafood seasoning; mix well. Shape into five patties. Dip in cracker crumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels.
Yield: 5 patties.
Source: Quick Cooking
SAUSAGE AND PEPPER STEW
~Posted in the a2z QT Forum by Tia, Nova Scotia, Canada
We had a really good easy supper last night. Here's the recipe. It was on the back of a tomato sauce can.
2 Tbsp olive oil
1 lb hot Italian sausage (I used 4 precooked, smoked sausage, that's what it had on hand)
1 medium onion, thinly sliced
2 large green peppers, cored, seeded and cut into thin strips (I only had one)
1 680ml can Hunt's Italian Tomato Sauce (I used Garden Select Six Vegetable tomato sauce)
1 cup of water
2/3 cup uncooked small pasta
5 sprigs each fresh basil and mint tied together (no fresh herbs, used a little thyme and oregano because I don't like dried basil or mint)
salt and pepper to taste
In a large skillet, heat oil; add sausage and onion, cook until sausage is brown on all sides and onion is tender
Add peppers; cook 2 minutes. Add remaining ingredients; stirring to submerge pasta. Bring to boil; reduce heat to medium low. Cover, simmering about 25 minutes, stirring
occasionally, until sausage are cooked through and pasta is tender. Sausage may be cut into slices before serving.
(I sliced the sausage before mixing in the remaining ingredients. I also added the green pepper when everything else was almost done because I don't like soft peppers, I just
sautéed them a little in a cast-iron pan before adding near the end. This is so easy to make you own, use favorite sausage and whatever sauce you have one hand. Don't be picky about the veggies, either.)
CHEESE TWIST BREADSTICKS
~Submitted by Treva, NC
1 loaf (16-oz.) frozen bread dough, thawed
1/4 cup butter or margarine, softened
1/4 tsp. garlic powder
1/4 tsp. dried basal
1/4 tsp. dried oregano
1/4 tsp. marjoram
3/4 cup shredded mozzarella cheese
1 large egg
1 Tbsp. water
2 Tbsp. sesame seeds and/or grated Parmesan cheese
On a lightly floured surface, roll thawed dough into a 12- inch square. Combine butter, garlic powder, basal, oregano and marjoram; spread over dough. Sprinkle with mozzarella cheese. Fold over one-third of dough from each side toward the middle to form 3 layers of dough. Cut folded dough crosswise into 24 1/2-inch strips. Twist each strip twice; pinch ends to seal. Place twisted breadsticks 2-inches apart on a greased baking sheet, cover and let rise in a warm place until almost doubled (approximately 30 minutes). In a small bowl, beat egg and water; brush over breadsticks. Sprinkle with sesame seeds and/or Parmesan cheese. Bake in a preheated 375F (190C) oven for 10 to 12 minutes or until light golden brown.
Yields 2 dozen.
ALL-BUTTER PIE CRUST
(Made in food processor)
~Submitted by Johnny, LA
Recipe is adapted from a recipe in Cuisinart booklet.
1 1/3 cups all-purpose flour
1 stick (4 ozs.) cold butter, cut into 7 or 8 pieces
1 tsp. salt (less if you use salted butter)
1 tbl. sugar, optional (Makes Sweet Crust)
1/4 cup ice water
1. Use steel blade. Place all ingredients in work bowl except the ice water, first cutting butter into 7 or 8 pieces. Have the ice water measured and set aside.
2. Process until butter is about the size of large peas (7 to 10 one-second pulses) Do not over blend. Stop.
3. With the machine running, pour ice water through the feed tube in a steady stream. Stop processing as soon as the dough forms a ball to ensure tender, flaky pastry. It just takes a second or two.
4. This dough may be used immediately or wrapped in plastic wrap and chilled, if desired.
CINNAMON-PINEAPPLE PORK
~Submitted by Mary S., Nashville, TN
1 pound pork tenderloin -- cut into 8 crosswise pieces
1/4 teaspoon salt
2 tablespoons margarine -- divided
1 medium red bell pepper -- cut into julienne strips
1 8-ounce can pineapple chunks in natural juice -- undrained
1/2 cup dry white wine
1 tablespoon peeled, finely chopped, fresh ginger root
1 tablespoon finely chopped fresh jalapeño pepper
1/8 teaspoon cinnamon
1 tablespoon chopped fresh cilantro
Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness. Heat 1 tablespoon margarine in large skillet over medium heat. Add pork pieces; cook 3-4 minutes per side or until pork is tender. Place pork pieces on serving plate; keep warm. Add remaining 1 tablespoon margarine and red bell pepper to same skillet; cook about 3 minutes or until crisp-tender. Reduce heat to low. Stir in pineapple and juice, wine, ginger root, jalapeño pepper and cinnamon; simmer until liquid is reduced to 1/4 cup. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro.
Serves 4.
MILANO CIABATTA SANDWICH
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
16 servings
1 loaf (1 pound) unsliced rustic ciabatta bread
1/2 cup kalamata olive tapenade
2 cups shredded romaine lettuce
1/4 large sweet onion, sliced (1 cup)
8 ounces sliced salami
8 ounces sliced provolone cheese
2 medium tomatoes, sliced
Cut bread horizontally in half. Spread tapenade over bottom half of bread; top with lettuce.
Layer onion, salami, cheese and tomatoes on lettuce.
Add top of loaf. Cut sandwich into 16 pieces.
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!
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BANANA PUDDING SQUARES
~Submitted by Treva, NC
35 Reduced Fat NILLA Wafers, finely crushed
1/4 cup margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/2 cup powdered sugar
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
3 medium ripe bananas
3 cups fat free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 square BAKER'S Semi-Sweet Baking Chocolate, grated
COMBINE wafers and margarine; press firmly onto bottom of 13 x 9-inch dish.
MIX Neufchatel cheese and powdered sugar until well blended. Stir in 1 & 1/2 cups of the whipped topping. Spread evenly over crust; set aside. Cut bananas in half crosswise; cut each piece lengthwise in half. Arrange over Neufchatel cheese mixture.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Spoon over bananas. Spread with remaining whipped topping. Sprinkle evenly with chocolate. Refrigerate at least 3 hours before serving. Store leftover dessert in refrigerator.
24 servings
TIPS:
How to Easily Remove Dessert from Dish: Line dish with foil before using, with ends of foil extending over sides of dish. Prepare recipe as directed. When ready to serve, remove dessert from dish, using foil handles. Cut dessert into pieces as directed.
Substitute: Prepare as directed, using JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling.
Nutrition Bonus: This great-tasting dessert is made with better-for-you products and can fit into your overall healthful eating plan!
Diet Exchange: 1 Starch,1 Fat
Nutrition (per serving): Calories 120; Total fat 5g; Saturated fat 2.5g; Cholesterol 5mg; Sodium 210mg; Carbohydrate 18g; Dietary fiber 1g; Sugars 10g; Protein 2g; Vitamin A 6%DV; Vitamin C 2%DV; Calcium 4%DV; Iron 2%DV
TUNA DIJON BROCHETTES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Yield: 1 serving
INGREDIENTS
8 ounces tuna, cut into 6 equal chunks
1 tablespoons Dijon mustard
4 mushrooms
4 squares red pepper, 1 inch each
4 slices zucchini, 1/4-inch thick
4 chunks fresh, peeled pineapple, 1 inch each
4 medium cherry tomatoes
Salt and pepper
Nonstick cooking spray
DIRECTIONS
Preheat the broiler. In a bowl, coat the tuna chunks with the mustard. Skewer the tuna, mushrooms, peppers, zucchini, pineapple, and cherry tomatoes, alternating each item twice, beginning and ending with a tuna chunk.
Sprinkle each skewer with salt and pepper to taste. Coat a baking sheet with the cooking spray and place the skewers on the baking sheet. Broil for 6 to 8 minutes.
Nutritional Information Per Serving (1 serving):
Calories: 351, Fat: 4 g, Cholesterol: 98 mg, Sodium: 762 mg, Carbohydrate: 23 g, Protein: 56 g
Diabetic Exchanges: 2 Vegetable, 7 Very Lean Meat, 1/2 Fruit
Click if you have a submission for the Heart Healthy Recipe
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BROCCOLI AND GARLIC
~Submitted by Mary S., Nashville, TN
Yield: 4 side dish servings
INGREDIENTS
- 2 teaspoons peanut oil
- 3 cloves garlic, sliced
- 1 teaspoon minced ginger
- 2 cups broccoli florets
- 1/2 cup fat-free, reduced-sodium chicken broth
- 2 teaspoons toasted sesame seeds
- Salt and pepper
DIRECTIONS
In a wok, heat the oil over medium heat. Add the garlic and ginger and sauté for 30 seconds.
Add the broccoli and broth, cover, and steam for 3-4 minutes. Top with sesame seeds and season with salt and pepper.
Nutritional Information Per Serving (1/2 cup):
Calories: 42, Fat: 3 g, Cholesterol: 0 mg, Sodium: 25 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: "The Diabetes Food and Nutrition Bible"
FROZEN FRUIT SALAD
~Submitted by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 package (8 ounces) fat-free cream cheese
- 1 cup fat-free sour cream
- 1/3 cup sugar
- 1 tablespoon grated lemon rind
- Pinch salt
- 5 cups assorted fresh, frozen, or canned fruit (drained crushed pineapple, sliced strawberries, blueberries, raspberries, cherries, chopped peaches, etc.)
- Lettuce leaves as garnish
DIRECTIONS
Beat cream cheese, sour cream, sugar, lemon rind, and salt in large bowl until smooth. Mix in fruit. Spread in 11x7-inch baking dish and freeze until firm, 8 hours or overnight.
Let stand at room temperature until softened enough to cut, 10 to 15 minutes. Cut into squares and serve on lettuce-lined plates.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 126, Fat: 0.3 g, Cholesterol: 0 mg, Sodium: 191 mg, Protein: 6.6 g, Carbohydrate: 25.2 g
Diabetic Exchanges: 1 Fruit, 1/2 Meat
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
POTATO CHEESE CASSEROLE
~Submitted by Mary S., Nashville, TN
Yield: 4 or 5 servings
INGREDIENTS
- 4 medium potatoes, peeled and thinly sliced
- 1-1/2 teaspoon margarine
- 1 cup chopped onions
- 1 teaspoon crushed garlic
- 2 tablespoons all-purpose flour
- 1-3/4 cups 2% warm milk
- 3 tablespoons chopped fresh dill (or 1 tsp. dried dillweed)
- Salt and pepper, to taste
- 1/2 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 375 degrees F.
In saucepan of boiling water, cook potatoes just until fork-tender, approximately 10 minutes; drain. Arrange in baking dish just large enough to lay in single layer of overlapping slices.
In medium nonstick saucepan, melt margarine; sauté onions and garlic for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute. Slowly stir in milk, simmer until thickened, stirring constantly, 3 to 4 minutes. Add dill; season with salt and pepper to taste.
Pour sauce over potatoes; sprinkle with cheese. Cover and bake for approximately 1 hour or until potatoes are tender.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 252, Carbohydrate: 27 g, Fiber: 2 g, Protein: 12 g, Fat: 11 g, Sodium: 263 mg, Cholesterol: 32 mg
Diabetic Exchanges; 1-1/2 Starch, 1 Medium Fat Meat, 1 Fat
Source: "The Best Diabetes Cookbook" by Katherine Younker
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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CHICKEN IN WINE SOUP
~Submitted by Leasa, IA
Here's a quickie for 2.
2 lbs chicken breasts
Lemon pepper seasoning
Garlic powder
1/4 C seasoned bread crumbs
1/4 C mild cheddar, grated
1 can Cream of Mushroom soup
1 1/2 C dry white wine (I used Alice White)
Preheat oven to 375° Season chicken with spices, being generous. Place chicken, meaty side down in baking dish. Spread the bread crumbs and then the cheese over the chicken.
Place soup in mixing bowl, add the wine and mix well. Pour over chicken. Cover tightly with foil Bake about 1 hour or until tender. Serve using "gravy" as sauce over rice or potatoes.
Serves 2-3
Source: Cooking with Wine, Blue Jay, CA
GRIFF'S AMERICAN BEER-BRAISED SHRIMP
~Submitted by Johnny, LA
1 lb. raw shrimp, thawed and peeled
12 oz. beer (lager)
1/4 cup canola oil
6 cloves minced garlic
2 tbsp. lemon juice
1 tbsp. dried parsley flakes
1/2 tsp. dry, ground mustard
1/2 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp coarse ground black pepper
Instructions:
In a large skillet, heat the oil and the minced garlic for about two minutes over medium-high heat. Add the shrimp, and sprinkle with all of the dry ingredients. Add 1/2 of the beer and cook for 5 minutes. Turn shrimp and add the lemon juice and the rest of the beer. Cook until meat is firm.
Serves 2 to 4.
OYSTER STEW
~Submitted by Maggie, TX
1 pt. oysters, drained, reserve half of the juice
2 tbsp. margarine
1 pt. heavy whipping cream
1 tbsp. flour
2 tbsp. celery, chopped fine
1 tbsp. onion, chopped fine
1 clove garlic, minced
1 tsp. fresh parsley or onion tops, chopped
Salt
Red pepper
Black pepper
In a skillet, melt the margarine and sauté the celery, onion and garlic until the onions are clear and the flour is mixed well. Add the whipping cream, oyster juice and seasonings. Simmer until the mixture becomes smooth and thickens. Add the oysters and simmer for approximately 7 minutes or until the oysters plump and the edges begin to curl. Do not overcook; oysters will become tough. Serve in bowls, sprinkled with parsley.
Click if you have a submission for the For Two Recipe
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POTATO, BACON, AND CHEESE SOUP
This one is a re-post. When it appeared in last Sunday's issue I forgot the CHEESE. My thanks to
Patricia in Michigan for the first nudge (so many wrote to report the missing ingredient, which made me proud that you read my recipes!).
1/4 lb. bacon, cooked and crumbled
1 tbsp. bacon drippings
4 potatoes, sliced
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped carrots
2 tbsp. chicken bouillon
4 c. water
Combine all ingredients and simmer until tender.
Add:
1 (12 oz.) can evaporated milk
2 tbsp. flour mixed with 1/4 c. water
Stir until well blended.
Add:
8 oz. shredded cheddar cheese (I use Velveeta instead)
Mix until thick and thoroughly heated.
OVEN-FRIED CHICKEN IN AN HERBAL CRUST
Ingredients
8 boneless, skinless chicken thighs
Crumb Mixture:
1 1/2 cups fresh, fine sourdough breadcrumbs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 1/2 teaspoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
Egg Wash:
1 egg white
1/4 cup buttermilk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
dash cayenne pepper
Sauce:
1/3 cup buttermilk
1/3 cup light mayonnaise
1 lemon, zest grated and juice squeezed
1 tablespoon chopped capers
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper, to taste
Instructions
Preheat the oven to 425 degrees F.
In a medium bowl stir together all ingredients for the crumb mixture. In another medium bowl, beat together the ingredients for the egg wash. Dip each chicken thigh in the egg wash and then roll it in the crumbs to coat it evenly. Place a rack on a
sheet pan and spray the rack with vegetable oil spray. Set the chicken on the rack; spray chicken lightly with vegetable oil spray. (To freeze, place rack and pan in freezer until chicken is almost solid then wrap in aluminum foil to store.) Bake for 40 - 45 minutes or until firm and cooked through.
Whisk together all the ingredients for the sauce. Serve the chicken with the sauce on the side.
Serves 4
Source: National Chicken Council
THREE-CHEESE MACARONI AND SPINACH
COOKING TIME
Active Time: 25 minutes
Total Time: 55 minutes
INGREDIENTS
1⁄2 stick (4 Tbsp) butter, plus extra for baking dish
1 cup chopped onion
1⁄3 cup all-purpose flour
41⁄2 cups milk
1⁄4 tsp salt
1⁄4 tsp pepper
5 oz Gorgonzola cheese, broken in chunks
5 oz Fontina cheese, rind removed, cut in chunks
1 cup grated Parmesan cheese
1 lb mini penne pasta
1 bag (6 oz) baby spinach
2 Tbsp plain dry bread crumbs
Garnish: chopped parsley
PREPARATION
1. Bring a large pot of lightly salted water to a boil. Heat oven to 375°F. Butter a shallow 3-qt baking dish or casserole.
2. Melt butter in a large saucepan over medium heat. Add onion and sauté 5 minutes until slightly softened but not browned. Whisk in flour; cook 2 minutes until blended. Slowly whisk in milk. Cook, whisking constantly, until mixture bubbles and thickens. Remove from heat; stir in salt, pepper, then Gorgonzola,
Fontina and 3⁄4 cup Parmesan cheese. Stir until cheese melts and sauce is smooth; set aside.
3. Stir pasta into boiling water. When water returns to a boil, cook 2 minutes less than time suggested on package. Drain well. Return pasta to pot, add spinach and cheese sauce and toss until spinach is wilted and pasta is evenly coated. Pour into prepared baking dish.
4. Mix rest of Parmesan with bread crumbs; sprinkle over top.
5. Bake about 30 minutes until browned on top. Cool 5 minutes before serving. Garnish with parsley.
Planning Tip: Prepare through Step 3 up to 1 day ahead. Refrigerate uncovered. Bring to room temperature before topping with crumb mixture and baking.
Nutrition Facts
Yield 12 servings
Amount Per Serving
Calories 380
Total Fat 17 g
Saturated Fat 11 g
Cholesterol 53 mg
Sodium 685 mg
Total Carbohydrate 39 g
Dietary Fiber 2 g
Protein 17 g
Source: Woman's Day January 4, 2005
BALLARD BISCUITS HAMBURGER CASSEROLE
1/2 lb. hamburger
1 cup chopped onion
1 tsp salt
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz) pkg. cream cheese
1/4 cup milk
1/4 cup catsup
1 (10 oz.) can Ballard Biscuits*
Preheat oven to 375 degrees F.
Fry the hamburger, onion, and salt together until done.
Add the two soups (undiluted), cream cheese, milk and catsup. Pour into loaf pan.
Bake in 375 degree F oven till bubbly.
Remove from oven and put biscuits on top. Bake at 375 degrees for 15 to 20 minutes longer.
*One can Pillsbury refrigerated biscuit dough may be substituted.
Source: Adapted from Amish County Cookbook by Carolyn Beechy
CRAB AND BROCCOLI ALFREDO
I love Alfredo dishes as does my family. Crab added just makes it better. We use heavy cream, one half of the butter, and don't do the lemon garnish. Having the veggie included is perfect for a one-bowl meal.
1 lb fettuccini, cooked according to package instructions for al dente, drained
2 tablespoons olive oil
1 small onion, sliced
1 sweet red pepper, sliced
1 bunch broccoli, separated into flowerets
2 garlic cloves, finely chopped
2 cups half-and-half
1/2 cup butter
1 cup grated parmesan cheese
1 teaspoon salt
1/2 teaspoon liquid hot pepper sauce
1 lb crabmeat or imitation crabmeat, coarsely shredded*
Lemon slices (to garnish)
In a large skillet, heat oil over medium-high heat. Add onion and red pepper; cook 3 minutes. Add broccoli and garlic; cook, stirring occasionally, 5 minutes or until tender.
Heat half-and-half and butter in small saucepan until butter is melted. Stir in cheese, salt, and hot pepper sauce.
Add cream mixture and crabmeat to skillet. Heat through over medium heat.
Toss with cooked, drained pasta in large bowl.
Garnish with lemon and additional parmesan cheese, if desired.
*Tip: Try this with shredded or sliced chicken. Yum!
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| A to Z Readers' Family-Owned Business Guide |
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Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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