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A to Z Recipes
April 23, 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. The computer repairs have stood the test of time (it has been 4 days, after all) and we're doing well here in steamy Texas. I'm a bit hot
as I walk from my car to the office but at least there are no ice patches or clumps of snow refusing to allow daffodils to bloom. As I drive past fields of bluebonnets and other wildflowers, I believe this may just be the perfect time of year. Check with me later when the mosquitoes start biting and the temps reach triple digits, alright?
Just Like Mom Used to Make?
To date, I have received just about enough recipes from readers to post a Monthly Theme issue. I normally have twice this much... I am quite perplexed. You see, this theme topic, more than any other, allows you to share recipes that make you feel warm, comforted and loved. Who doesn't have at least one of those? I've heard from
many of you, like myself, who don't have recipes from mother. Either I
misnamed this one or have not explained it well enough. I'm not upset - far from it. I am just not sure why the recipe inbox isn't bursting at the seams with comfort food recipes. Not to worry. You will have a
good assortment from what has been received thus far, plus I have oodles of my own to share. By George, even
my kids are getting in on this one, so we'll have a great issue. If you realize that you
do have some to share, please visit the
Monthly Theme - Recipe Submission section to read more about it and for the special link to use in sending. Thanks.
There have been no donations this past week (none since April 13). You think it's expensive to keep your car running? Try keeping a publication going and only
fueling twice a year!
In today's issue we have some tasty morsels from some of the nicest folks on the planet. They've shared lots to make you think, laugh and cook:
Jim D., WA State
Jessica, Corfu, Greece
Vicki, Sarasota, FL
Pat, Minden, NV
Mary S., Nashville, TN
Johnny, LA
Treva, NC
Chris M., NM
Larry Holmes, Toronto, Canada
Patricia, Charlevoix, MI
Marty B., Tell City, IN
Dorie, IL
Barbara, Chula Vista, CA
Laura W.
Linda H., Rosharon, TX
Jean, Syracuse, NY
We'll see you here again on Sunday, 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
Life is too short to wake up with regrets. So love the people who treat you right.. Forget about the one's who don't. Believe everything happens for a reason. If you get a second chance, grab it with both hands. If it changes your life, let it. Nobody said life would be easy, they just promised it would be worth it.
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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TWO GLASSES OF WINE
Shared by Jessica, Corfu, Greece
When things in your life seem almost too much to handle, when 24 hours in a day are not enough, remember the mayonnaise jar and the 2 glasses of wine...
A professor stood before his philosophy class and had some items in front of him. When the class began, wordlessly, he picked up a very large and empty mayonnaise jar and proceeded to fill it with golf balls. He then asked the students if the jar was full.
They agreed that it was.
The professor then picked up a box of pebbles and poured them into the jar. He shook the jar lightly. The pebbles rolled d into the open areas between the golf balls. He then asked the students again if the jar was full.
They agreed it was.
The professor next picked up a box of sand and poured it into the jar. Of course, the sand filled up everything else He asked once more if the jar was full.
The students responded with an unanimous "yes."
The professor then produced two glasses of wine from under the table and poured the entire contents into the jar, effectively filling the empty space between the sand.
The students laughed.
"Now," said the professor, as the laughter subsided, "I want you to recognize that this jar represents your life.
The golf balls are the important things; your family, your children, your health, your
friends, and your favorite passions; things that if everything else was lost and only they remained, your life would still be full."
The pebbles are the other things that matter like your job, your house, and your car.
The sand is everything else; the small stuff." If you put the sand into the jar first," he continued, "there is no room for the pebbles or the golf balls. The same goes for life. If you spend all your time and energy on the small stuff, you will never have room for the things that are important to you."
"Pay attention to the things that are critical to your happiness. Play with your children. Take time for medical checkups. Take your partner out to dinner. Play another 18. Do one more run down the ski slope. There will always be time to clean the house and fix the disposal. Take care of the golf balls first; the things that really matter. Set your priorities. The rest is just sand."
One of the students raised her hand and inquired what the wine represented. The professor smiled. "I'm glad you asked. It just goes to show you that no matter how full your life may seem, there's always room for a couple of glasses of wine with a friend!!
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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CLASSIC WHITE SAUCE
(Knowing how to make a good white sauce can make a good cook a great cook.)
1 cup cold milk
1 Tbsp Argo or Kingsford’s corn starch
2 Tbsp Mazola margarine
1/4 tsp salt
1/8 tsp pepper
In small saucepan gradually stir milk into corn starch until smooth. Add margarine, salt and pepper. Stirring constantly, bring to boil over medium heat; boil 1 minute.
VARIATIONS:
EASY CHEESE SAUCE:
Stir 1 cup shredded Cheddar cheese into cooked sauce until melted. Serve over broccoli, cauliflower, asparagus or baked potatoes.
LEMON-HERB SAUCE:
Stir 1 Tbsp chopped fresh herbs or tsp dried herbs (dillweed, basil or parsley) and I Tbsp lemon juice into cooked sauce. Serve over cooked vegetables, poultry or seafood.
DIJONNAISE CREAM SAUCE:
Add 2 Tbsp Neumann’s or Best Foods Dijonnaise creamy mustard blend at end of cooking. Serve over cooked vegetables, poultry or seafood.
MICROWAVE WHITE SAUCE:
In small microwavable bowl stir corn starch and milk until smooth. Add margarine, salt and pepper. Microwave on High (100%) stirring twice with fork or wire whisk, 3 to 5 minutes or until mixture boils; boil 1 minute.
Makes 1 cup
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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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
3rd Doug in Harvard, Nebraska
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
27th Cassandra in Raleigh, North Carolina
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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FOR THE OLDER CROWD
Shared by Vicki, Sarasota, FL
A distraught senior citizen phoned her doctor's office.
"Is it true," she wanted to know, "that the medication you prescribed has to be taken for the rest of my life?"
"Yes, I'm afraid so," the doctor told her.
There was a moment of silence before the senior lady replied:
"I'm wondering, then, just how serious is my condition because this prescription is marked 'NO REFILLS'."
An older Jewish gentleman was on the operating table awaiting surgery and he insisted that his son, a renowned surgeon, perform the operation.
As he was about to get the anesthesia he asked to speak to his son.
"Yes, Dad, what is it?"
"Don't be nervous, son; do your best and just remember, if it doesn't go well, if something happens to me, your mother is going to come and live with you and your wife...."
Aging: Eventually you will reach a point when you stop lying about your age and start bragging about it.
The older we get, the fewer things seem worth waiting in line for.
Some people try to turn back their odometers.
Not me, I want people to know "why" I look this way.
I've traveled a long way and some of the roads weren't paved.
When you are dissatisfied and would like to go back to youth, think of Algebra.
You know you are getting old when everything either dries up or leaks.
I don't know how I got over the hill without getting to the top.
One of the many things no one tells you about aging is that it is such a nice change from being young.
Ah, being young is beautiful, but being old is comfortable.
First you forget names, then you forget faces. Then you forget to pull up your zipper. It's worse when you forget to pull it down.
Long ago when men cursed and beat the ground with sticks, it was called witchcraft. Today, it's called golf.
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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OHIO
OHIO PUDDING
~Submitted by Lou, FL - but ex-Ohioan
This is the "fancy" way to serve it, but just spoon it in a dessert bowl and top with whipped topping.
Ingredients
1 cup snipped pitted dates
1 cup boiling water
1 tablespoon butter or margarine
1 teaspoon baking soda
1 cup all-purpose flour
1 cup sugar
1 beaten egg
1/2 cup chopped nuts
Brown Sugar Sauce (see recipe below)
1 to 1-1/2 cups whipping cream
1/2 teaspoon vanilla
Directions
1. For cake: In a large mixing bowl, combine dates, the boiling water, the butter or margarine and the baking soda. Let mixture stand until cool.
2. Add flour, granulated sugar, and egg. Beat with an electric mixer on low to medium until combined. Stir in the nuts. Pour the batter into a greased and floured 13x9x2-inch baking pan.
3. Bake in a 350 degree F oven for 20 to 25 minutes or until cake springs back when you touch it. Cool in pan on wire rack.
4. Prepare and cool sauce.
5. In a chilled bowl, combine cream and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).
6. Tear cake into bite-size pieces. In a 2-quart serving bowl, layer half of the pieces of the cake. Top with half of the sauce and half of the whipped cream. Repeat the layers. Serve the layered pudding immediately.
Makes 10 servings.
Brown Sugar Sauce: In a medium saucepan, combine 1 cup packed brown sugar, 1 cup water, and 1/2 cup butter. Bring to boiling.
Stir together 2 tablespoons cornstarch and 1 cup water. Add to brown sugar mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 1-1/2 teaspoons vanilla. Cover surface with plastic wrap. Cool completely.
Nutrition facts per serving:
calories: 482
total fat: 24g
cholesterol: 84mg
sodium: 265mg
carbohydrate: 66g
fiber: 2g
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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A Place in Time Egg Casserole
Recipe originally submitted by Treva, NC
April 13th newsletter
Recipe reviewed by Pat in Minden, NV
"My husband and I tried this recipe using eggbeaters (2-1/2 cups = 10 eggs) in place of the 10 eggs. To keep it low fat, we used Jimmy Dean's low fat pork sausage. It is a very easy recipe, does not take that long to put together and it is delicious. My husband put salsa on his, I eat mine plain and love it. It has a very rich cheese flavor and oh so good...you bet it is a "keeper"...thank you Treva!"
~Pat in Minden
A PLACE IN TIME EGG CASSEROLE
~Submitted by Treva, NC
10 eggs lightly beaten
1/3 cup All purpose flour
3/4 teaspoon Baking powder
10 oz Lean pork breakfast sausage, fried and crumbled
1/2 lb Monterey Jack cheese grated
1 1/2 cup Low fat cottage cheese
Preheat the oven to 375 F.
Mix the eggs, flour and baking powder together well.
Add the sausage, cheese, cottage cheese and mushrooms to the egg mixture and beat well.
Pour into a greased 13x9 glass baking dish.
Bake for 30-35 minutes.
Yields 4-5 generous servings.
Source: A Place in Time Bed & Breakfast, Fredericksburg, Texas
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:
SPARKLING LEMON PICNIC CAKE
~Submitted by Mary S., Nashville, TN
1 3/4 C. flour
3/4 t. baking powder
3/4 t. baking soda
1 1/4 C. sugar
1/2 C. butter, softened
1/4 C. vegetable oil
2 t. grated fresh lemon zest (from 2-3 lemons)
4 large eggs
1 large egg yolk
2 t. vanilla extract
1 C. sour cream
Glaze:
2 1/4 C. powdered sugar
1/2 C. fresh lemon juice (from 2-3 lemons)
Heat oven to 350°F. Lightly grease and flour 9 x 13 inch baking pan.
In medium bowl, stir together the flour, baking powder and baking soda. Set aside.
In large bowl with mixer on high speed, beat the sugar, butter, oil and lemon zest until smooth, about 30 seconds. Add 2 of the eggs and the egg yolk and beat on high for 30 seconds. Scrape bowl and add remaining 2 eggs and vanilla extract. Beat on high for 4 minutes until light and sugar has dissolved.
To creamed mixture, add half of the dry ingredients and 1/2 cup of sour cream. Mix on medium speed for 30 seconds. Scrape bowl well. Add remaining dry ingredients and sour cream. Mix on low until smooth. Beat batter on high speed for 1 minute, scraping bowl well.
Pour into prepared pan and bake for 25-30 minutes or until center just starts to spring back when touched. Top of cake should be a light golden color.
While cake bakes, make the glaze. Combine powdered sugar and lemon juice in medium mixing bowl. Whisk or stir until very smooth and opaque.
Remove cake from oven and immediately poke small holes into cake using a toothpick. Slowly pour half of the glaze over cake, spreading slowly to cover entire surface. Let cake absorb glaze, then slowly pour remaining glaze over cake. Allow cake to rest 5 minutes and absorb glaze.
Turn on oven broiler and broil cake until glaze just starts to bubble and cake top is golden brown.
Cool cake for 2 hours before cutting. Dust with additional powdered sugar just before serving, if desired.
GRIFF'S QUICK BUT GREAT BURGERS
~Submitted by Johnny, LA
Ingredients:
1.25 to 1.5 lb. ground beef
2 tbsp. olive oil
2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tsp. paprika
1/2 tsp. Lawry's® seasoned pepper (or black pepper)
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dill seed
1/8 tsp. cayenne pepper
1/8 tsp. celery salt
Instructions:
Form the ground beef into 4 large patties. Heat olive oil in large skillet. Fry the burgers, sprinkling each side with all ingredients.
Serves 4 to 6.
CRUNCH SWISS HAM APPETIZERS
~Submitted by Jim, WA State
INGREDIENTS
2 cups very stiff mashed potatoes
2 cups finely chopped cooked ham
1 cup (4 ounces) shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup minced onion
1 egg, well-beaten
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3-1/2 cups corn flakes, crushed
DIRECTIONS
Combine all ingredients except corn flakes; chill. Shape into 1-in. balls and roll in corn flakes. Place on greased baking sheet and bake at 350° for 25-30 minutes. Serve while hot.
Yield: about 8 dozen.
Nutrition Facts One serving: (2 each) Calories: 52 Fat: 3 g Saturated Fat: 1 g Cholesterol: 11 mg Sodium: 158 mg Carbohydrate: 4 g Fiber: 0 g Protein: 2 g
Source: Country Woman
BANANA MUFFINS
~Submitted by Treva, NC
Prep: 10min;
Bake: 15min;
Cool: 5 min
Makes 12 muffins
1 & 1/4 cups mashed ripe bananas (3 medium)
3 tablespoons vegetable oil
1 large egg
1/3 cup sugar
2 cups Bisquick Original baking mix
1/2 cup raisins or chopped nuts, if desired
1. Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2 & 1/2 x 1 & 1/4 inches, with shortening, or line with paper baking cups
2. Beat bananas, oil, egg and sugar in large bowl until well blended. Stir in baking mix and raisins just until baking mix is moistened (batter will be lumpy). Divide batter evenly among muffin cups
3. Bake about 15 minutes or until golden brown. Cool muffins in pan 5 minutes; remove from pan to wire rack. Serve warm if desired
1 Muffin: Calories 165 (Calories from Fat 65); Fat 7g (Saturated 1g); Cholesterol 20mg; Sodium 290mg; Carbohydrate 23g (Dietary Fiber 0g); Protein 2g
Lighter Banana Muffins
For 4 grams of fat and 145 calories per serving, increase mashed bananas to 1 & 1/2 cups, decrease oil to 2 tablespoons, substitute 2 egg whites for the eggs and use Bisquick Reduced Fat baking mix
CREAM PUFF CAKE
~Submitted by Chris M., NM
Very Best Baker: J. Wilkins
Elegant looking & tasting dessert!!
CRUST:
1 c. water
1 stick butter
1 c. flour
4 eggs
FILLING:
3 sm. boxes instant vanilla pudding
1 (8 oz.) pkg. cream cheese
4 c. milk
1 (9 oz.) Cool Whip
Chocolate syrup
Boil together 1 cup water and 1 stick butter. Add 1 cup flour, stir together and let sit for 2 minutes. Stir in 4 eggs, one at a time, spread into greased 9"x13" pan. Bake at 400 degrees F. for 30 to 35 minutes. Cool. Beat cream cheese. Add vanilla pudding and milk a little at a time. Pour onto crust. Cover with Cool Whip. Drizzle with chocolate syrup and swirl to create a design. Refrigerate until chilled. Serves 12 to 16.
My friend Lisa makes this with the following differences:
The crust is the same which I bake for 20-25 minutes at 400 I use 2 (3.4 oz.) pkgs. instant
vanilla pudding, 3 cups milk, 1 8 oz. pkg. cream cheese. Whipped cream and syrup is the same, but I do add the sliced almonds on top.
SLICED ZUCCHINI WITH FRESH HERBS
~Submitted by Larry Holmes, Toronto, Canada
1 1/2 pounds zucchini
1 tablespoon salt
3 tablespoons unsalted butter
1 onion, finely chopped
3 cloves garlic, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
2 green onions, finely chopped
1/4 teaspoon freshly ground black pepper
salt
Scrub zucchini and trim both ends. Cut zucchini into very thin slices. Place in colander and toss with salt. Let stand for 30 minutes to drain. Rinse slices and pat dry.
In large deep skillet, melt butter and cook onion and garlic, stirring, until onion is very fragrant and wilted but not browned, about 10 minutes. Add zucchini and cook over medium-high heat, stirring constantly, until any liquid has evaporated. Add parsley, dill and green onions. Toss well and season with pepper and salt to taste. Serve immediately.
Makes 6 servings.
BEER BISCUITS
~Submitted by Patricia, Charlevoix, MI
4 cups Bisquick
5 tbs sugar
1 can beer
Mix the 3 ingredients together, cut into shapes, place on ungreased baking sheet. Bake at 375 deg for 30 minutes.
FRUIT-NUT BREAKFAST BREAD
~Submitted by Pat, Minden, NV
1 (11 oz.) can Pillsbury Refrigerated crusty French loaf
1 cup dried apricots, chopped
1/2 cup chopped dates
1/2 cup slivered almonds
1/2 cup powdered sugar
1 to 2 teaspoons milk
Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Carefully unroll dough onto cookie sheet. Sprinkle apricots, dates and almonds evenly over dough. Starting with long side, roll up; seal edges. Fold ends under; seal. Bake 26 to 30 minutes or until deep golden brown. Immediately remove loaf from cookie sheet; place on serving plate or cutting board. Cool 10 minutes. Meanwhile, in small bowl, blend powdered sugar and enough milk for desired drizzling consistency; stir until smooth. Drizzle icing over slightly cooled loaf. To serve, cut diagonally into slices with serrated knife. Makes 10 servings.
Source: Pillsbury Make-it-Easy
APPLE CHESS PIE
~Submitted by Treva, NC
1 (9-in.) deep dish pie shell
1 stick butter
1/2 cup sugar
1/2 cup packed brown sugar
1/4 teaspoon salt
3 large eggs
2 Braeburn or Golden Delicious apple, cored and chopped
2 TBSP flour
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup chopped pecans
Whipped cream (optional)
Heat oven to 425 deg. Lightly prick bottom of pie shell with fork; bake 8 to 10 minutes or until lightly browned. Set aside. Reduce oven heat to 325 deg. In large bowl with electric mixer, beat butter, both sugars, and the salt until light and fluffy. Add eggs, one at a time, beat well after each addition. Stir in chopped apples, sour cream, pecans, flour, and vanilla. Spread mixture in pie shell and bake 50 to 60 minutes or until lightly browned. Cool completely. If desired, garnish with whipped cream, and serve.
CREEK FRIES
~Submitted by Marty B., Tell City, IN
8 slices bacon, minced
2 onions chopped
4 potatoes, peeled, sliced about 1/4 in. thick
salt and pepper
Fry bacon, until almost crisp, add onion, and sauté until limp. Pour off all but 2 Tbs. drippings. Center potatoes on foil placed in a large casserole dish. Pour bacon mixture over potatoes, season with salt and pepper. Seal foil with a small space between potatoes and foil. Bake 1 1/2 hours at 300*
Serves 4-6
CREAMY CHICKEN ALFREDO
~Submitted by Dorie, IL
A2Z Yahoo Forum Moderator
1/4 C. flour
6 boneless chicken breast halves
1/2 t. salt
2 T. plus 1 t. olive oil, divided
3 cloves garlic, minced
1 T. minced onion
1 1/2 C. whipping cream
1/3 C. Parmesan cheese
1/2 t. black pepper
1 T. parsley
Preheat oven to 375. Place flour in a shallow baking dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 T. of the olive oil in a large skillet over medium high heat until hot. Add chicken; cook, turning once, until golden, 2-4 minutes per side. Remove chicken from skillet; place in a 9x13 baking dish.
Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic and onion are tender, 1-2 minutes. Increase heat to medium high; add whipping cream, Parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish. Bake chicken until an instant read thermometer inserted in center of chicken registers 180F, 8-12 minutes. Sprinkle with parsley.
BENIHANA MUSTARD SAUCE
~Submitted by Barbara, Chula Vista, CA
Yield: 8 servings
3 tb Dry mustard
2 tb Hot water
1 tb Sesame seeds; toasted
3/4 c Soy sauce
1/4 Garlic clove; crushed
3 tb Whipping cream; whipped
In small mixing bowl, combine mustard and water to form paste. Place in blender with remaining ingredients except cream and blend at high speed about 1 minute. Remove and stir in whipped cream.
DOUBLE CHOCOLATE MINT CHIP COOKIES
~Submitted by Treva, NC
1 pkg (10 oz.) mint flavored semisweet
chocolate morsels, divided
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
1/2 tsp vanilla
1 egg
3/4 tsp baking soda
1 & 1/4 to 1 & 1/2 cups flour (add more for a cake-like cookies)
Preheat oven to 375° F. Melt 3/4 cup of the morsels and stir until smooth. This should take about 60 seconds in the
microwave. Cool to room temperature. Add the butter, both sugars, vanilla, egg, and the baking soda. Stir in the flour until well blended. Stir in remaining morsels. Drop by tablespoonfuls onto nonstick baking sheet. Bake for 9 to 10 minutes. Allow to set before removing from cookie sheet.
Yield: about 12 large cookies
SPICY APRICOT CHICKEN WINGS
~Submitted by Laura W. in the A2Z Yahoo Forum
Yield: 8 Servings
2 lb Chicken wings; tips removed and disjointed
Marinade:
1 c Apricot preserves
2 tb Cider vinegar
1 ts To 2 hot sauce
1 ts Chili powder
1 Clove garlic; minced
Combine marinade ingredients.
Place chicken wings and 1/2 cup marinade in a Ziploc bag and marinate overnight in the fridge.
Refrigerate remaining marinade.
Preheat oven to 400°.
Bake wings 30 minutes on a foil lined cookie sheet, brushing with marinade occasionally. Serve with reserved sauce.
Makes 8-10 servings.
BAKED POTATO CASSEROLE
~Submitted by Linda H., Rosharon, TX
5 large potatoes, cooked and diced
6 slices bacon, cooked and crumbled
1 lb. shredded cheddar cheese
1 pint sour cream
2 bunches chopped green onions (sautéed in bacon grease)
Salt and pepper to taste
Mix all ingredients. Pour into casserole and bake 30 minutes at 325.
Serves 10-12.
Source: Don't remember source
PUMPKIN SNACK BARS
~Submitted by Mary S., Nashville, TN
1 pkg. (2 layer size) spice cake mix
1 (15 oz) can pumpkin
1 C. Miracle Whip
3 eggs
1 stick butter softened
2 T. milk
1 t. vanilla
Blend cake mix, pumpkin, Miracle Whip and eggs with mixer on medium speed until well blended. Pour into greased 15x10x1" baking pan. Bake at 350 for 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Blend butter, powdered sugar, milk and vanilla with mixer on low speed until moistened. Beat on high speed until light and fluffy. Spread over cake.
EASY FRUIT TARTS
~Submitted by Treva, NC
1 (3-ounce) package cream cheese, softened
1/4 cup LAND O LAKES® Sour Cream
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1 (2.1-ounce) package (15) frozen mini filo dough shells, thawed
Chopped assorted fruit* and/or finely chopped nuts
1/4 cup seedless strawberry jam, melted
Fresh mint leaves (if desired)
Combine cream cheese, sour cream, orange juice and vanilla in medium bowl until well mixed.
Spoon about 1 teaspoon cream cheese filling into each filo shell; top with fruit. Drizzle jam over fruit. Garnish with mint leaves, if desired.
Makes 15 tarts.
* Fruit suggestions include: strawberries, raspberries, blueberries, kiwifruit, nectarines and/or drained crushed pineapple.
Tip: To melt strawberry jam, spoon into microwave-safe bowl. Microwave on HIGH 30 seconds or until melted.
Tip: Frozen mini filo dough shells can be found in the frozen dessert section of your supermarket.
Tip: Filled tarts may be covered and refrigerated up to 3 hours before serving.
Nutrition Facts (1 tart):
Calories: 80, Fat: 4 g, Cholesterol: 10 mg, Sodium: 30 mg, Carbohydrates: 10 g, Dietary Fiber: 1 g, Protein: 1 g.
STEAK WITH SPECIAL TOPPING
~Submitted by Johnny, LA
Recipe is from Leatus Still.
Soy sauce
Worcestershire sauce
Salt
Pepper
About 2 tbls. cane vinegar
Garlic powder
Tony Chachere’s Original Seasoning
Meat tenderizer
2 tbls. water
2 or more steaks, about 1 1/2-inches thick
A little steak rub
1/2 stick butter
A little chopped bell pepper
A little chopped onion
A little chopped garlic
Lemon juice
A couple of drops of olive oil
Peeled crawfish tails or shrimp
About 1/2 pint whipping cream
1. Make a marinade by combining soy sauce, Worcestershire sauce, salt, pepper, cane vinegar, garlic powder, Tony Chachere’s Original Seasoning, meat tenderizer and 2 tablespoons water. Shake well.
2. Rub the steaks with steak rub. Place in a reclosable plastic bag and pour marinade over meat. Marinate steaks in the mixture for at least 4 hours. Remove from marinade and put on hot grill.
3. While steaks are on grill, in a saucepan, melt the butter with the bell pepper, onion, garlic, lemon juice, salt, pepper, Tony Chachere’s, Worcestershire sauce, a little soy sauce and a little olive oil.
4. To the sauce add some peeled crawfish tails or shrimp and cook until crawfish are heated well or shrimp turn pink. Add cream and let cook down a little.
5. When steaks are done, pour the sauce over them. Whatever sauce is left over is great for sopping up with French bread.
APPLE SNOW
~Submitted by Larry Holmes, Toronto, Canada
1 cup applesauce
pinch ground cinnamon
liquid honey
3/4 cup whipping cream
2 egg whites
pinch cream of tartar
2 tablespoons granulated sugar
In mixing bowl, combine applesauce, cinnamon and honey to taste,. Stir in 1 tablespoon cream.
In metal or glass bowl, beat egg whites and cream of tartar with electric mixer or wire whisk until stiff peaks form. Gradually whip in sugar.
Gently fold egg whites into applesauce mixture, being careful not to over mix. Pour into parfait glasses and refrigerate.
Whip remaining cream until stiff and garnish each glass. Freeze for 30 minutes before serving.
Makes 4 to 6 servings.
SISTER MABLE'S CARAMEL CORN
~Submitted by Patricia, Charlevoix, MI
I have no idea who "Sister Mable" is, or was, but the caramel corn is delicious. This recipe was in a Detroit newspaper more than 30 years ago and can be found all over the internet.
2 cups light brown sugar, packed
1/2 lb butter
1 tsp salt
1/2 cup light corn syrup
1/4 tsp cream of tartar
1 tsp baking soda
6 qts freshly popped popcorn, minus old maids of course.
In 2 1/2 quart saucepan combine brown sugar, butter, corn syrup, cream of tartar and salt. Heat to boiling, stirring constantly over medium heat. Boil rapidly to ball stage, 260 F - about 5 minutes. Remove from heat and quickly, and thoroughly, stir in baking soda. Pour at once over popcorn which has been placed in a large roasting pan. Stir gently until all kernels are coated.
NEW ORLEANS STYLE BREAD PUDDING
~Submitted by Treva, NC
6 cups approx French bread , broken into small pieces
1 stick butter, melted
8 eggs
3/4 cups sugar
3/4 cup brown sugar, firmly packed
1 can (6 ounce) evaporated milk
1 & 1/2 tsp vanilla
2 tsp nutmeg
1/2 cup raisins (optional)
3/4 cup chopped pecans (optional)
1 cup shredded coconut (optional)
Mix all ingredients together in large bowl. Pour into a greased 9x13" glass baking dish. Cook at 350 deg for 45 minutes to 1 hour or until top is golden brown and springs back when touched.
For an authentic touch, you might want to serve this with Whiskey Sauce. Here is a good recipe.
Whiskey Sauce :
3/4 cup brown sugar, firmly packed
1 cup half and half
3 TBSP butter
1 egg, beaten
2 ounces bourbon
In a saucepan over medium heat, melt butter. Add sugar and half and half and whisk until blended. Add a little of the mixture to the beaten egg to temper it, then add the egg and whisk for about 1 minute. Remove pot from heat and add bourbon. Return to heat and whisk until sauce is of desired consistency. Be warned, it will thicken more as it cools. Spoon sauce over pudding in bowls and serve warm with good quality vanilla ice cream if desired.
Source: http://www.volunteertv.com/chefwalter/
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STEAMED CAULIFLOWER WITH DILL
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3 cups water
- 1 head cauliflower, leaves removed
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon white pepper
- 1 lemon
DIRECTIONS
Bring the water to a boil in a large pot. Add the cauliflower, dill, and white pepper. Cover and steam for 20 minutes. Serve with lemon juice squeezed overtop.
Nutritional Information Per Serving (1/4 of recipe): Calories: 38, Fat; 0 g, Cholesterol: 0 mg, Sodium: 44 mg, Carbohydrate: 8 g, Protein: 3 g
Diabetic Exchanges: 1-1/2 Vegetable
Source: "Cooking with The Diabetic Chef" by Chris Smith
SWEET AND SOUR SEASHELLS
~Submitted by Treva, NC
Drain the marinade before serving to keep the fat and sodium low in this cold pasta salad.
1 lb uncooked small seashell macaroni (9 cups cooked)
2 Tbsp vegetable oil
3/4 Cup sugar
1/2 Cup cider vinegar
1/2 Cup wine vinegar
1/2 Cup water
3 Tbsp prepared mustard
black pepper to taste
2 oz jar sliced pimentos
2 small cucumbers
2 small onions thinly sliced
18 lettuce leaves
Cook macaroni in unsalted water, drain, rinse with cold water and drain again. Stir in oil. Transfer to 4-quart bowl. Place sugar, vinegars, water, prepared mustard, salt, pepper, and pimento in blender. Process at low speed 15-20 seconds, or just enough so flecks of pimento can be seen. Pour over macaroni. Score cucumber peel with fork tines. Cut cucumber in half lengthwise, then slice thinly. Add to pasta with onion slices. Toss well.
Marinate, covered, in refrigerator 24 hours. Stir occasionally. Drain and serve on lettuce.
Yield: 18 servings--Serving Size: 1/2 cup
Each serving provides: Calories: 149; Total fat: 2 g; Saturated fat: less than 1 g; Cholesterol: 0 mg; Sodium: 33 mg
MOO SHU PORK
~Submitted by Maggie, TX
Makes 10 rolls
1 tablespoon dark Asian sesame oil
3/4 pound boneless pork chops, cut into thin strips (1 1/2x1/8x1/8-inch)
3 large cloves garlic, minced
8 scallions, sliced
1 bag (8 ounces) shredded carrots
1 bag (10 ounces) shredded coleslaw
1/2 cup hoisin sauce, plus more for brushing tortillas
3 tablespoons reduced-sodium soy sauce
10 (6-inch) flour tortillas
Heat oil in large nonstick skillet over medium-high heat. Add pork and half the garlic; sauté until pork is cooked through, about 3 minutes. Transfer pork and garlic to medium- size bowl.
Wipe out skillet with paper toweling. Coat skillet with cooking spray. Place over medium- high heat. Add scallions, carrots, slaw, and remaining garlic; cook, stirring occasionally, 8 minutes or until vegetables are softened. Add hoisin sauce and soy sauce; heat through, about 2 minutes. Add pork; gently heat through, about 2 minutes.
Heat tortillas following package directions. Brush each with extra hoisin sauce. Spoon pork mixture down center of each. Roll up and serve.
Nutrient Value Per Roll: 231 calories, 9 g fat (2 g saturated), 11 g protein, 27 g carbohydrate, 2 g fiber, 728mg sodium, 18 mg cholesterol.
Source: Family Circle Eat What You Love & Lose
by Peggy Katalinich, Susan McQuillan, Photographs by Marc Ferri and Brian Hagiwara
Click if you have a submission for the Heart Healthy Recipe
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CHICKEN CACCIATORE OVER CRISP BARLEY CRUST
~Submitted by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
Crust Ingredients:
- 3 cups chicken stock
- 3/4 cup pearl barley
- 3 tablespoons low-fat milk
- 2 large egg whites
- 1 tablespoon grated low-fat Parmesan cheese
- 1/2 teaspoon dried basil
Topping Ingredients:
- 1 cup chopped onions
- 1 clove garlic, minced
- 1 cup chopped mushrooms
- 1 cup chopped green bell peppers
- 1 can (19 ounces) tomatoes, crushed
- 1/2 cup chicken stock
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 teaspoons packed brown sugar
- 1/2 teaspoon chili powder
- 1 teaspoon dried Italian seasoning
- 4 ounces boneless skinless chicken breast, cut into 1/2-inch cubes
- 2 tablespoons grated low-fat Parmesan cheese
DIRECTIONS
Preheat oven to 400 degrees F. Spray a 9-inch spring form pan with nonstick vegetable spray.
For Crust:
In a nonstick saucepan over high heat, bring stock to a boil. Add barley; reduce heat to medium-low. Cook, covered, for 45 to 50 minutes or until grain is tender and liquid absorbed; cool for 10 minutes.
Add milk, egg whites, Parmesan cheese and basil. Press mixture into bottom of prepared spring form pan.
Bake in preheated oven for 25 minutes or until golden at edges and firm on top; remove from oven.
For Topping:
In a nonstick saucepan sprayed with vegetable spray, cook onions and garlic over medium-high heat for 3 minutes or until softened and lightly browned.
Add mushrooms and green peppers; cook for 3 minutes or until softened. Add crushed tomatoes, stock, tomato paste, bay leaf, brown sugar, chili powder and Italian seasoning. Bring to a boil; reduce heat to medium. Cook, uncovered, for 20 minutes, stirring occasionally.
Add chicken; cook for 3 minutes or until cooked through. Spread mixture over baked crust. Sprinkle with Parmesan cheese. Bake in preheated oven for 10 minutes.
Nutritional Information Per Serving (1/6 of recipe): Calories: 190, Carbohydrate: 35 g, Fiber: 5 g, Protein: 12 g, Fat: 1 g, Sodium: 278 mg, Cholesterol: 15 mg
Diabetic Exchanges: 1 Starch, 3 Vegetables, 1/2 Very Lean Meat
Source: "America's Everyday Diabetes Cookbook" by Katherine E. Younker
RED POTATO SALAD
~Submitted by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 quarts water
- 1 pound potatoes
- 6 tablespoons red onions, diced
- 1/2 cup celery, diced
- 3 tablespoons light mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions, chopped
DIRECTIONS
In a large pot, bring the water to a boil. Add the potatoes. Return the water to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are done. Remove the potatoes from the water and let them cool.
Cut the potatoes into quarters and place them in a large bowl. Add the next six ingredients and mix together gently. Refrigerate overnight. Garnish with chopped green onions.
Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 587 mg, Carbohydrate: 20 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 2 g
Diabetic Exchanges: 1 Starch, 1/2 Vegetable, 1/2 Fat
Source: "Cooking with The Diabetic Chef" by Chris Smith
Click if you have a submission for the Diabetic Choices Recipe
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CAJUN-STYLE CATFISH
~Submitted by Mary S., Nashville, TN
Preparation time: 10 minutes
Cooking time: 10 minutes
You Will Need:
2 1/4 teaspoons paprika
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2 catfish fillets (6 ounces each)
Refrigerated butter-flavored spray*
1. In a shallow bowl, combine the first seven ingredients. Spritz both sides of fish with butter-flavored spray. Dip one side of each fillet in spice mixture; place spice side down in a large skillet coated with butter-flavored spray.
2. Cook over medium-high heat for 8-10 minutes or until fish flakes easily with a fork, turning once.
Serves 2
HAMBURGER SOUP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1/2 pound ground beef
3 cups water
1 cup tomato juice
1/4 cup shredded carrots
1 cup diced potatoes
1/4 cup chopped celery
2 tablespoons uncooked rice
1 medium onion, chopped
1 teaspoon salt
Brown beef in skillet, chopping into bite size pieces as it browns. Drain and add to 3 cups boiling water in sauce pan. Add remaining ingredients and simmer for approximately 30 minutes or until the vegetables are tender.
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MONTANA BROIL
Ingredients
1 1-1/2- to 1-3/4- pound beef flank steak
3 tablespoons salad oil
3 tablespoons dry red wine
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
1 tablespoon sugar
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon cracked black pepper
1 small onion, thinly sliced
1 lemon, thinly sliced
1 stalk celery with leaves, cut up
Mushroom Gravy (see recipe below)
Directions
1. Score flank steak on both sides in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place in a plastic bag set in a shallow dish.
2. For the marinade: In a small bowl, combine oil, wine, soy sauce, Worcestershire sauce, sugar, garlic, ginger, and black pepper. Add onion, lemon, and celery. Pour marinade over steak; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
3. Drain steak, reserving marinade. Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat until steak is desired doneness, turning and brushing once with marinade halfway through broiling. Allow 12 to 14 minutes for medium-rare (145 degree F) and 15 to 18 minutes for medium doneness (160 degree F).]
4. To serve, thinly slice diagonally across the grain. Serve with Mushroom Gravy.
Makes 6 servings.
Note: To grill, prepare and marinate steak as above. Drain steak, reserving marinade. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals until steak is desired doneness, turning and brushing once with marinade halfway through grilling. [Allow 14 to 16 minutes for medium-rare (145 degree F) and 16 to 21 minutes for medium doneness (160 degree F)]. For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above. To serve, thinly slice steak diagonally across the grain. Serve with Mushroom Gravy.
Mushroom Gravy:
In a small saucepan, cook 1 cup sliced fresh mushrooms (chanterelle, trumpet, crimini, edulis, and/or button) and 1/4 cup thinly sliced green onion in 2 tablespoons hot butter over medium heat for 3 to 4 minutes or until tender, but not brown. Stir in 1 tablespoon cornstarch. Stir in 1 cup beef broth, 2 tablespoons snipped fresh parsley, and 1/4 teaspoon freshly ground black pepper. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
Makes about 1-1/2 cups.
Nutrition facts per serving: calories: 257 total fat: 15g cholesterol: 56mg sodium: 426mg carbohydrate: 4g fiber: 0g
Source: Quick-And-Easy-Recipes@yahoogroups.com
LIBBY'S HINT OF HONEY PUMPKIN SPREAD
Estimated Times: Preparation - 5 min
Add a touch of pumpkin to any party by whipping up this creamy spread. This light and airy variation of a cream cheese spread is subtly sweet with a delicate hint of honey, which makes it perfect for both sweet and savory uses. Try it with veggies, crackers or fruit. (I tried it on toasted bagels, Angela's favorite breakfast bread.)
Ingredients:
1 pkg. (8 oz.) 1/3 less fat cream cheese (Neufchâtel), at room temperature
1/2 cup LIBBY'S® 100% Pure Pumpkin
2 tablespoons honey (Maggie uses only OhioHoney)
1 pinch ground cinnamon
Directions:
STIR cream cheese, pumpkin, honey and cinnamon in medium bowl for 1 minute or until smooth. Serve immediately or refrigerate in tightly covered container for up to 4 days. Makes about 1 1/3 cups.
SERVE with apple slices or whole-wheat crackers.
Makes about ten 2 tablespoon servings
Serving Size 1/10 of recipe
Servings Per Recipe 10 servings (2 tablespoons each)
Amount Per Serving
Calories 70
Calories from Fat 45
% Daily Value
Total Fat 5g 8%
Saturated Fat 3g 16%
Cholesterol 15mg 5%
Sodium 100mg 4%
Carbohydrates 5g 2%
Dietary Fiber .5g 2%
Sugars 4g
Protein 2g
Vitamin A 30%
Vitamin C 0%
Calcium 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet.
Excellent source of Vitamin A
OVEN-FRIED SESAME CHICKEN
4 chicken breasts halves (3-ounce each), boneless and skinless
2 tablespoons soy sauce
3 tablespoons sesame seeds
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees F. Coat a baking dish with vegetable spray.
In a shallow dish, place soy sauce. Add chicken, turning once to coat; remove and discard remaining soy sauce.
In a large resealable plastic bag, add sesame seeds, flour, salt, and peppers. Add chicken and shake to coat. Place chicken in prepared baking dish. Bake 20 to 25 minutes, uncovered, or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove from oven, transfer onto a serving platter, and serve immediately.
Makes 4 servings.
Per Serving - 6.3 Fat grams, 3 carbohydrate grams, 184 calories, 4.5 WW points
CHEESEBURGER CHOWDER
INGREDIENTS
1/2 pound ground beef
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1-3/4 cups milk
1 cup frozen shredded hash brown potatoes
1 can (4 ounces) chopped green chilies
1 tablespoon taco seasoning
1 tablespoon dried minced onion
1/2 teaspoon chili powder
Coarsely crushed corn chips, shredded Monterey Jack cheese and chopped green onions, optional
DIRECTIONS
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the soup, milk, potatoes, chilies, taco seasoning, onion and chili powder until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Garnish with corn chips, cheese and green onions if desired. Yield: 4 servings.
Serves 4.
Source: Taste of Home, Simple and Delicious
BEST EVER CORNBREAD
1/2 cup butter or margarine, softened
1/4 cup granulated sugar
2 large eggs
1 cup milk
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
Preheat oven to 375°F. Grease an 8-inch square baking pan; set aside.
Combine butter with sugar and eggs in a large mixing bowl. Blend in milk, flour, cornmeal, baking powder, and salt until the batter is just blended (a few lumps are ok).
Pour batter into prepared pan and bake for about 25 minutes or until surface springs back lightly when touched and a toothpick stuck into the center comes out clean.
Remove from oven and place pan onto a wire rack; serve hot or warm.
Makes 8 servings.
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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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