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A to Z
Recipes
April 27, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. While I was gathering recipes for this issue I ran across a few that I really want to try. As many of you know, when you work
12-hour shifts or any shift without a day off every once in a while, trying new recipes is almost impossible. So many require ingredients you may
not have on hand, or extra preparation time (which you certainly don't have!), that a day off is needed for shopping, cooking and... savoring!!!
Yeppers, I'm going to cook up a storm when I finally get a day off. An added bonus is that I'll be able to share a personal review of some recipes
you've sent in for posting. Its a win-win situation.
"Just Like Mom Used to Make" is the topic for the current Monthly
Theme. We're looking for comfort food recipes, those that make you feel as if Mom cooked it for you. If you 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. The topic closes out on
Wednesday when I'll also announce the next one.
What a great issue we have today. I already told you that I found some real keepers. The following folks shared plenty to make you think, laugh
and cook:
Patricia, Charlevoix, MI
Mary H., Montreal, Canada
Jim D., WA State
Barbara, Chula Vista, CA
Carol N., NY State
Ann, FL
Colleen S.
Johnny, LA
Treva, NC
Dorie, IL
Rita, Niceville, FL
Jean, Syracuse, NY
Aafrin, Pune, India
Vicki, Sarasota, FL
Larry Holmes, Toronto, Canada
Linda H., Rosharon, TX
Chris M., NM
Pat, Minden, NV
Marty B., Tell City, IN
Beverley, Manitoba, Canada
We'll see you here again on Wednesday, 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 Patricia, Charlevoix, MI
Remember: Julia Child lived a lot longer than Dr. Atkins.
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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In Praise of Preservation
Shared by Mary H., Montreal, Canada
At summer's end I am a wreck,
from canning foodstuffs by the peck,
But I revive with sticky pride,
And bless the bottles, side by side,
Of apples, plums and succotash,
and beans and peas as good as cash.
Now all I need is a recipe
for canning and preserving me.
~Betty Gross, Arlington, Texas
I found the poem in a very old (1989) magazine
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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Best Storage for Maple Syrup and Honey
Shared by Jim D., WA State
We've occasionally left maple syrup out on the countertop, only to find it spotted with mold a few weeks later, while a jar of honey sitting right next
to it remained perfectly fine. Because of its high moisture level and lack of preservatives, maple syrup is a perishable food product that is
susceptible to the growth of yeasts, molds, and bacteria. Refrigeration not only helps maple syrup retain its flavor but prevents microorganisms
from growing as well. Unopened, maple syrup will last several years stored in a cool, dark place. Once opened, it will keep six months to a year in
the refrigerator.
Honey, unlike maple syrup, is highly resistant to microbial growth because of its naturally low moisture content and slightly acidic nature.
According to Harold McGee in his book On Food and Cooking (2004), when bees turn nectar into honey, an enzyme in the bees' saliva oxidizes
some of the glucose (a simple sugar) to form gluconic acid (which increases the honey's acidity, making it less hospitable to microbes) and
peroxides (which act as an antiseptic).
If kept tightly capped in a moisture-tight container, processed (that is, pasteurized) honey can be safely kept at room temperature (the National
Honey Board recommends a range of 64 to 75 degrees Fahrenheit) for about two years. In the test kitchen's experience, however, it can be
stored for even longer without flavor degradation. Refrigeration can cause processed honey to crystallize, or become cloudy, a phenomenon that
can be reversed by heating the portion to be used in a water bath in a saucepan on top of the stove.
Source: Cooks Illustrated
How to Peel a Mango
Shared by Patricia, Charlevoix, MI
With a sharp, thin-bladed knife, cut off both ends of the fruit.
Place fruit on flat end and cut away peel from top to bottom along curvature of the fruit.
Cut fruit into slices by carving lengthwise along the pit.
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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Cartoon shared by Barbara, Chula Vista, CA
Tax Rebate
Shared by Carol N., NY State
This is just in from my sister, in sunny Florida!!
How to use your rebate:
As I'm sure you've heard, the Bush Administration said each and every one of us would now get a nice rebate and how it is supposed to stimulate
our slow economy through more consumer spending.
A. If we spend that money at Wal-Mart, all the money will go to China.
B. If we spend it on gasoline it will all go to the Arabs.
C. If we purchase a computer it will likely go to India.
D. If we purchase fruit and vegetables it will all go to Mexico, Honduras, and Guatemala.
E. If we purchase a good car it will all go to Japan.
F. If we purchase useless crap it will all go to Taiwan, and none of it will help the American economy.
We need to keep that money here in America, and the only way I can think of to do that is to rent a hooker for the weekend, buy some domestic
beer and take her to an Indian casino, since those are the only businesses left in the U.S.
A Blonde, a Brunette, and a Bull
Shared by Ann, FL
Two sisters, one blonde and one brunette, inherit the family ranch. Unfortunately, after just a few years, they are in financial trouble. In order to
keep the bank from repossessing the ranch, they need to purchase a bull so that they can breed their own stock.
Upon leaving, the brunette tells her sister, "When I get there, if I decide to buy the bull, I'll contact you to drive out after me and haul it home."
The brunette arrives at the man's ranch with $600, inspects the bull, and decides she wants to buy it. The man tells her that he will sell it for $599,
no less. After paying him, she drives to the nearest town to send her sister a telegram to tell her the news. She walks into the telegraph office, and
says, "I want to send a telegram to my sister telling her that I've bought a bull for our ranch. I need her to hitch the trailer to our pickup truck and
drive out here so we can haul it home."
The telegraph operator explains that he'll be glad to help her, then adds, it will cost 99 cents a word." Well, after paying for the bull, the brunette
realizes that she'll only be able to send her sister one word.
After a few minutes of thinking, she nods and says, "I want you to send her the word "comfortable."
The operator shakes his head. "How is she ever going to know that you want her to hitch the trailer to your pickup truck and drive out here to haul
that bull back to your ranch if you send her just the word "comfortable?"
The brunette explains, "My sister's blonde. The word is big. She'll read it very slowly.... "com-for-da-bul.
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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PENNSYLVANIA
HEARTY LANCASTER CHICKEN, VEGETABLE AND DUMPLING SOUP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
This is a famous Pennsylvania summer soup made with extra vegetables for hearty winter eating. You can substitute noodles for the dumplings,
or add crackers, pretzels - and some people have told me that even popcorn works. I'm skeptical about the popcorn, but if you're feeling
adventurous, give it a try.
6 cups chicken broth
2 cups cooked, diced chicken
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
1/2 cup parboiled potatoes, cut in 1/2-inch cubes
1/2 cup parboiled carrots, cut in 1/2-inch pieces
1/2 cup shredded green cabbage
1 cup thinly-sliced leek, white and tender green parts only, or 1 medium onion, thinly sliced
1 package (10-ounces) frozen corn kernels from 2 ears of corn
In large saucepan over high heat, bring broth to a boil. Add other ingredients and reduce heat to low. Simmer for 3 minutes while making
dumplings.
Knepp (Little Dumplings)
1 egg
3/4 cup flour
1/3 cup water
1/4 teaspoon salt or to taste
1/8 teaspoon baking powder
Pinch ground nutmeg
1 teaspoon minced, fresh parsley, optional garnish
In small bowl, beat egg; stir in flour, water, salt, baking powder, and nutmeg. Drop batter by half teaspoons into the simmering soup. When
dumplings rise to top, stir in parsley and serve.
Variation: Chicken Spinach Straciatella Omit dumplings. Clean and stem 1/2 pound fresh spinach; stack and cut into 1/2-inch strips. Whisk
together 2 eggs with 1/2-cup grated Parmesan cheese. Stir in spinach with chicken, then heat soup just to boiling. Immediately pour in the egg
mixture in a thin stream, while stirring. The goal is to end up with thread-like strands of cooked egg. Cook until soup simmers again; stir gently
just before serving.
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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Too Busy To Cook Egg Casserole
Recipe originally submitted by Mary S., Nashville, TN
April 6th newsletter
Recipe reviewed by Maggie, TX
"I recently prepared a midnight brunch for the officers that work my night shift at the PD. One of the dishes I prepared was this casserole
from my long-time friend Mary in Nashville, TN, which was posted in our most recent Monthly Theme issue on April 4, 2008. It was so good, even
though I doubled most of the ingredients (I used sausage, bacon, and ham in an amount that exceeded the doubling). I also used 1 small onion
(cooked it with the bacon) and about two green onions (green part only) for garnishing the top before serving. I made sure to print up the recipes
for each dish, and this one received many requests. I served this with a hash brown casserole, pan-fried sausage and cream gravy, biscuits, and
Ambrosia. Everything was prepared ahead, and I simply popped it all in the oven, then baked the biscuits. I was beaming from the compliments.
It is a keeper! Thanks, Mary!"
~Maggie in TX
TOO BUSY TO COOK EGG CASSEROLE
1 pound sausage
2 cups croutons with herbs
2 1/2 cups milk
5 eggs
1 cup grated Cheddar cheese
1 can cream of mushroom soup
2 to 3 tablespoons sour cream
Cook sausage. Drain well. Cover the bottom of a 9 x 13-inch baking dish with croutons. Mix remaining ingredients and pour over sausage. Cover
and refrigerate overnight.
Bake at 325 degrees F for 1 hour and 15 minutes.
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:
MANGO MELON SOUP
~Submitted by Patricia, Charlevoix, MI
1 small cantaloupe, peeled and cubed
1 ripe banana, peeled and chunked
3 mangos, peeled and cubed
1 tablespoon fresh lemon juice
1 tablespoon honey
Dash pure vanilla extract
Mint Leaves, for garnish
Fresh Raspberries, for garnish
Place cantaloupe cubes, banana chunks, 1/2 of the mango cubes, lemon juice, honey, and vanilla extract in blender; blend until smooth.
Refrigerate mixture for several hours or overnight. Refrigerate the remaining mango cubes separately.
When ready to serve, divide mango cubes among 8 small dessert cups. Stir chilled fruit mixture and pour evenly over mango cubes in each
dessert cup. To serve, garnish each with a mint leaf and raspberries.
Makes 8 servings
TEX-MEX SURPRISE CASSEROLE
~Posted by Colleen S. in the a2z Recipes Yahoo Forum
1/2 pound ground beef
2 tablespoons minced onion
1 tablespoon seasoned salt
1 can (8 ounces) tomato sauce
1 cup whole-kernel corn
1 tablespoon chopped red bell pepper
2 1/2 cups taco chips (divided)
1 cup shredded cheddar cheese
1/2 cup shredded Monterey jack cheese
1/2 cup shredded Colby cheese
1/2 cup shredded Colby-jack cheese
Preheat oven to 350 degrees.
In skillet, brown meat and onion. Add salt, tomato sauce, corn and peppers. Simmer 5 minutes. Crush 1 1/4 cups of the taco chips and use to line
bottom of medium casserole dish. Pour meat sauce over chips. Layer cheeses on top. Top with remaining chips. Bake in preheated oven 20
minutes, until cheeses are melted.
Makes 6 to 8 servings.
Source: Won a blue ribbon at the 2001 Wisconsin State Fairfor Amy Strzeszewski of West Allis. Published in the Milwaukee Hornal Newspaper
August 8, 2001
MEXICALI CORN
~Submitted by Johnny, LA
4 Tbs (60 ml) butter
1 green bell pepper (capsicum), cored, seeded, and finely chopped
1 red bell pepper (capsicum), cored, seeded, and finely chopped
1 onion, finely chopped
1/4 tsp (2 ml) cumin seeds
3 cups (750 ml) frozen or canned corn kernels, or the kernels cut from about 8 ears of fresh corn
Salt and freshly ground pepper to taste
Melt the butter in a large skillet over moderate heat and saute the bell peppers, onion, and cumin seed until the vegetables are tender but not
brown, about 5 minutes. Add the corn, salt, and pepper and cook, stirring frequently, until the corn is tender, about 5 minutes.
Serves 4 to 6.
GREEK PASTA BAKE
~Submitted by Treva, NC
1 package (12 ounces) whole wheat penne pasta
4 cups cubed cooked chicken breast
1 can (29 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup chopped red onion
2 tablespoons chopped green pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese
Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives,
onion, green pepper, basil and oregano. Transfer to a 13-in. x 9-in. x 2-in.. baking dish coated with cooking spray. Sprinkle with cheeses. Bake,
uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings.
Nutrition Facts One serving: 1-1/2 cups Calories: 366 Fat: 7 g Saturated Fat: 2 g Cholesterol: 62 mg Sodium: 847 mg Carbohydrate: 43 g Fiber:
6 g Protein: 32 g
Diabetic Exch: 3 very lean meat, 2-1/2 starch, 1 vegetable, 1/2 fat.
Source: Taste of Home
PASTA WITH GARLIC AND OIL
Aglio E Olio
~Submitted by Jim D., WA State
The marriage of cooked and raw garlic as well as a generous splash of extra-virgin olive oil just before serving make this simple dish shout with
flavor. For a twist on pasta with garlic and oil, try sprinkling toasted bread crumbs over individual bowls, but prepare them before proceeding with
the pasta recipe. We like Maldon sea salt flakes for this dish, but ordinary table salt is fine as well.
Serves 4 to 6
1 pound spaghetti
table salt (see note above)
6 tablespoons extra-virgin olive oil
1/4 cup minced garlic (about 30 small, 20 medium, 10 large, or 5 extra large cloves) from 1 to 2 heads
3/4 teaspoon red pepper flakes
3 tablespoons chopped fresh parsley leaves
2 teaspoons lemon juice from 1 lemon
1/2 cup Parmesan cheese , coarsely grated (optional)
1. Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack and heat oven to 200 degrees. Bring 4 quarts water to
rolling boil, covered, in large Dutch oven or stockpot. Add pasta and 1 1/2 teaspoons table salt to boiling water, stir to separate pasta, cover, and
cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
2. While water is heating, combine 3 tablespoons oil, 3 tablespoons garlic, and 1/2 teaspoon table salt or sea salt flakes in heavy-bottomed
nonstick 10-inch skillet; cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes. Off heat, add
remaining tablespoon raw garlic, red pepper flakes, parsley, lemon juice, and 2 tablespoons pasta cooking water to skillet and stir well to keep
garlic from clumping.
3. Transfer drained pasta to warm serving bowl; add remaining 3 tablespoons olive oil and remaining reserved pasta cooking water and toss to
coat. Add garlic mixture and 3/4 teaspoon table salt or 1 teaspoon sea salt flakes to pasta; toss well to combine. Serve immediately, sprinkling
individual bowls with portion of Parmesan, if desired.
Source: Cook's Illustrated March 1, 2001
COFFEE CAKE
~Submitted by Dorie, IL
A2Z Yahoo Forum Moderator
Topping:
1/3 C. Bisquick
1/3 C. packed brown sugar
1/2 t. ground cinnamon
2 T. butter
Cake:
2 C. Bisquick
2/3 C. milk
2 T. sugar
1 egg
Heat oven to 350. Grease 9" round pan. Mix streusel topping ingredients until crumbly; set aside. Stir coffee cake ingredients until blended.
Spread in pan; sprinkle with topping. Bake 18-22 minutes or until golden brown.
KIELBASA SOUP
~Submitted by Rita, Niceville, FL
Here is a good soup I found in our High School band cookbook. I didn’t have a bag of frozen vegetables so I just used some fresh carrot, frozen
corn and frozen green peas instead. Also, did not peel the sausage. It is easy to make and has great flavor!
1 (29 oz.) can tomatoes
7 c. water
1 c. diced celery
1 medium onion, sliced
4 cubes beef bouillon
½ c. quick cooking barley
1 bay leaf
1 tsp. salt
¼ tsp. pepper
1 lb. kielbasa (Polish Sausage)
1 lg. potato, peeled and sliced
2 c. cabbage, coarsely shredded
1 (10 oz.) bag frozen mixed vegetables
½ tsp. crushed dried basil
¼ tsp. crushed dried thyme
Parmesan cheese, grated
Run a sharp knife through tomatoes in can several times to break up pieces. In large kettle combine tomatoes, water, celery, onion, bouillon,
barley, bay leaf, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer 45 minutes. Discard bay leaf. If desired, peel kielbasa by
running tip of sharp knife the length of the sausage and pulling off the casing. Cut sausage into 1 inch pieces. Add sausage, potato, cabbage,
vegetables, basil and thyme. Simmer, covered, over low heat 15 minutes. Remove from heat. Let stand 5 minutes. Skim off excess fate that
has come to the surface. Ladle into bowls. Sprinkle with grated Parmesan cheese if desired.
CINNAMON CARROTS
~Submitted by Treva, NC
A slow cooker recipe.
2 (16 oz) packages baby carrots
3/4 cup packed brown sugar
1/4 cup honey
1/2 cup orange juice
2 & 1/2 Tbsp. (1/3 stick) butter, melted
3/4 tsp. ground cinnamon
Place carrots in a 3 to 4-quart slow cooker sprayed with vegetable cooking spray. In a bowl, combine brown sugar, honey, orange juice, butter
and cinnamon and mix well. Pour over carrots and mix so sugar-cinnamon mixture coats carrots. Cover and cook on low for 3 1/2 to 4 hours and
stir twice during cooking time. About 20 minutes before serving, transfer carrots with a slotted spoon to serving dish and cover to keep warm.
Pour liquid until liquid is reduced by half. Spoon over carrots in serving dish.
CHEESE SOUP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk (1% or 2%)
1 pound of sharp cheddar cheese, cubed
1 tablespoon Worcestershire sauce
1/2 tablespoon paprika
Loaf of hard bread
Put all items in Crock Pot, except bread. Cover and cook on low 4-6 hours. Serve with bread chunks.
Nutritional Value per serving (2/3 cup): Calories: 260; Fat: 20g; Cholesterol: 50mg; Sodium: 770mg; Carbohydrates: 6g; Protein: 12g.
PAPAYA CHUTNEY
~Submitted by Aafrin, Pune, India
2 tbsp vegetable oil
1-1/2 cups chopped onion
2 tsp garlic, minced
1/3 cup cider vinegar
1 cup packed brown sugar
3 tbsp lime juice
1 tbsp plus 2 tsp bottled minced gingerroot
3/4 tsp ground nutmeg
3/4 tsp dry mustard
5 cups papayas, peeled, seeded, and finely chopped
2/3 cups raisins
In an 8-quart saucepot heat oil; sauté onion and garlic for 3 minutes. Stir in vinegar, brown sugar, lime juice, ginger, nutmeg, and dry
mustard until well mixed. Stir in chopped papaya and raisins; simmer for 2 minutes, stirring frequently. Remove from heat and cool. Chill for at
least 1 hour before serving to allow flavors to blend. Refrigerate leftovers.
Yield: about 1-1/2 quarts
From: Author unknown
KEY LIME MUFFINS
~Submitted by Vicki, Sarasota, FL
2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup milk
2 large eggs, lightly beaten
1/4 cup vegetable oil
1/4 cup Key Lime Juice
Combine flour, sugar, baking powder, and salt in a large bowl. Make a well in center.
Combine milk and remaining ingredients; add to dry ingredients, stirring just until moistened. Spoon into lightly greased muffin pans, filling 3/4
full.
Bake at 400º for 18 minutes, or until lightly browned. Remove muffins from pan immediately.
Yields 1 dozen
SPEEDY CHICKEN AND CHEESE ENCHILADAS
~Submitted by Treva, NC
4 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon cilantro)
Rotisserie chicken and pre-chopped vegetables make this a quick casserole.
Cooking spray
1 cup white onion, pre-chopped
1 cup bell pepper, pre-chopped
One (10 ounce) can enchilada sauce (such as Old El Paso)
2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)
1 cup (4 ounces) pre-shredded, reduced-fat Mexican blend cheese, divided
1/2 teaspoon ground cumin
8 (6 inch) corn tortillas
1/4 cup fat-free sour cream
1/4 cup chopped fresh cilantro
Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper; sauté 2 minutes or until
crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
Combine chicken, 3/4 cup of cheese, and cumin, tossing well.
Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place
tortillas, seam sides down, in an 11 by 7-inch baking dish coated with cooking spray. Pour sauce mixture over enchiladas; broil 3 minutes or until
thoroughly heated. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts. Serve with sour cream
and cilantro.
Nutrition Facts
4 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon cilantro)
Facts per Serving
Calories:364 Fat, Total:11g Carbohydrates, Total:37g Cholesterol:70mg Sodium:701mg Protein:30g Fiber:4g % Cal. from Fat:27% % Cal.
from Carbs:41%
BREAD PUDDING WITH RYE WHISKY SAUCE
~Submitted by Larry Holmes, Toronto, Canada
6 eggs
1 cup granulated sugar
1 cup raisins
1 cup chopped toasted walnuts
2 cups milk
2 cups light cream
1/2 cup unsalted butter, melted
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
8 cups cubed day-old French bread
Rye Whisky Sauce (recipe follows)
Combine eggs, sugar, raisins, walnuts, milk, cream, butter, vanilla, cinnamon and nutmeg.
Stir in bread; let stand for about 20 minutes or until well moistened. Pour into buttered 12-cup baking dish. Bake in 350-degree oven for 1 1/4
hours or until well browned and slightly puffy. Serve warm with Rye Whisky Sauce.
Makes 8 servings.
RYE WHISKY SAUCE
1 cup granulated sugar
1 cup whipping cream
2 tablespoons unsalted butter
1 teaspoon cornstarch
2 tablespoons cold water
3 tablespoons rye whisky
In heavy saucepan, combine sugar and cream. Bring to boil; cook over medium-high heat for 1 minutes. Stir in butter.
Blend cornstarch with water; stir into sauce and cook for 30 seconds longer. Remove from heat and stir in whisky. Serve warm.
Makes about 1 1/2 cups.
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 (sauteed in bacon grease)
salt and pepper to taste
Mix all ingredients. Pour into casserole and bake 30 minutes at 325.
Source: Don't remember source
LEMON LUSH
~Submitted by Chris M., NM
1 cup flour
1 stick butter
1 tablespoon sugar
1 large tub Cool Whip
2 cups powdered sugar
2 8-oz packages cream cheese
2 small boxes instant lemon pudding mix
3 3/4 cup milk
Mix together flour, sugar and butter. Press into a lightly greased 13 x 9 pan. Bake crust for 15 minutes. Let cool completely. Blend together
powdered sugar, cream cheese and 2 cup of cool whip. Spread onto cooled crust. Mix together pudding mix and milk. Pour over cream cheese
mixture. Top with remaining cool whip. Refrigerate before serving.
Source: http://whatscookin.proboards4.com/index.cgi
NUTTY SWEET POTATO BISCUITS
~Submitted by Treva, NC
2-3/4 cups all-purpose flour
4 teaspoons baking powder
1-1/4 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup chopped nuts
2 cups mashed sweet potatoes
3/4 cup sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
In a large mixing bowl, combine flour, baking powder, salt, cinnamon, nutmeg and nuts. In another bowl, combine sweet potatoes, sugar, butter
and vanilla; add to flour mixture and mix well.
Turn onto a lightly floured surface; knead slightly. Roll dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on lightly greased
baking sheets. Bake at 450° for 12 minutes or until golden brown.
Yield: 18 servings.
Nutrition Facts One serving: (1 each) Calories: 217 Fat: 8 g Saturated Fat: 3 g Cholesterol: 14 mg Sodium: 309 mg Carbohydrate: 32 g Fiber: 1
g Protein: 4 g
Source: Taste of Home
DECADENT TRIPLE-LAYER MUD PIE
~Submitted by Pat, Minden, NV
3 squares semi-sweet baking chocolate or 1/2 c chocolate chips, melted
1/4 c can sweetened condensed milk
1 Oreo pie crust
1/2 c chopped pecans
2 c cold milk
2 pkgs. small instant chocolate pudding
8 oz. Cool Whip thawed
Mix chocolate and condensed milk until well blended. Pour into curst, sprinkle with pecans. Pour milk into large bowl. Add pudding mixes. Beat
with wire whisk 2 minutes or until well blended. (mixture will be thick) Spoon 1-1/2 cups of the pudding over pecans in crust. Add 1/2 of the
whipped topping to remaining pudding. Stir with wire whisk until blended. Spread over pudding in crust; top with remaining whipped topping.
Refrigerate 3 hours.
Source: Best Damn Desserts From Bear Wallow to Goosehorn
OVEN FRIED RITZ CHICKEN
~Submitted by Marty B., Tell City, IN
8 chicken breast skinned and deboned
1/2 box Ritz crackers, crushed into fine crumbs
1/2 c. yogurt
1/4 ts. pepper
Dip chicken in yogurt and roll in cracker crumbs seasoned with pepper. Place in a casserole dish and bake 30 minutes on each side.
Serves 6-8
ITALIAN PORK STEW
~Submitted by Mary S., Nashville, TN
1 pound lean pork shoulder -- cut into 3/4" cubes
1 14 1/2-ounce can stewed tomatoes
2 tablespoons dry red wine
1 teaspoon Italian seasoning -- crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3 medium carrots -- cut in 1/2" slices
OR
3 medium parsnips -- cut in 1/2" slices
1 cup frozen pearl onions
1 9-ounce package Italian green beans
1 tablespoon cornstarch
1 tablespoon water
Grated Parmesan cheese -- (if desired)
In 3-quart casserole with cover, place pork cubes, tomatoes, wine, Italian seasoning, salt and peppers. Cover and micro-cook on HIGH (100%
power) for 10 minutes. Stir; micro-cook on MEDIUM (50% power) for 10 minutes. Stir in carrots and onions. Cover and micro-cook on MEDIUM
(50% power) for 20 minutes. Stir in green beans. Cover and micro-cook on MEDIUM (50% power) for 10 minutes. Combine cornstarch and
water. Stir into hot mixture. Micro-cook, uncovered, on HIGH (100% power) for 3 minutes, stirring twice, or until thickened and bubbly. Serve over
hot cooked pasta, topped with grated Parmesan cheese, if desired.
Serves 4.
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TORTILLA DESSERT CUPS
~Submitted by Treva, NC
Diabetics and dessert lovers alike are "wowed" by these creamy treats. These bites taste so yummy, no one will ever guess they're low in
anything!"
3 tablespoons sugar
2 teaspoons ground cinnamon
10 flour tortillas (6 inches)
1 package (8 ounces) reduced-fat cream cheese
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
2 cups reduced-fat whipped topping
1/4 cup milk chocolate chips, melted
In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over;
repeat on the other side. Cut each tortilla into four wedges. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin
cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350° for 10 minutes or
until crisp and lightly browned. Cool completely in pan. Meanwhile, for filling, beat cream cheese in a mixing bowl until smooth. In another bowl,
whisk milk and pudding mix for 2 minutes or until thickened. beat in cream cheese on low until smooth. Fold in whipped topping. Cover and
refrigerate for 1 hour. Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted
chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.
Yield: 20 servings.
Nutrition Facts One serving: (1 dessert cup) Calories: 130 Fat: 4 g Saturated Fat: 2 g Cholesterol: 5 mg Sodium: 178 mg Carbohydrate: 19 g
Fiber: 0 g Protein: 4 g
Diabetic Exchanges: 1-1/2 starch.
Source: Light and Tasty
LOW-FAT ANGEL HAIR PASTA WITH ONION MUSHROOM SAUCE
~Submitted by Maggie, TX
1 1/2 c beef broth
1 oz dry crepe mushrooms
1/2 oz dry shitake mushrooms
1 T margarine, imitation
2 c button mushrooms, sliced thinly
1 c red onion
2 clv garlic, minced
1 t thyme
1 T lemon peel, grated
8 oz angel hair pasta, cooked
In a 2-quart saucepan, bring the broth, crepes and shitakes to a boil over medium-high heat. Remove the pan from the heat and let the mixture
stand for 20 minutes. In a 3-quart saucepan, melt the margarine over medium heat. Add the button mushrooms, onions and garlic, and cook,
stirring frequently, until the onions are tender, 4 to 5 minutes. Drain the crepes and shiitake, reserving the liquid. Add the drained mushrooms to
the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes. Stir in the reserved liquid, thyme and lemon peel; cook for 2
minutes. Spoon over the hot pasta and toss.
BLT DIP WITH POPPY SEED TORTILLA CHIPS
~Submitted by Beverley, Manitoba, Canada
(Bev sent this a while back, long before she fell in love, ha-ha. I had tucked
it away for personal use and realized it had not been posted for all to see yet.
~Maggie)
POINTS® Value: 3
Servings: 8
Preparation Time: 16 min
Cooking Time: 15 min
Level of Difficulty: Easy
"Our editorial team devoured this dip in seconds. It truly tastes like a BLT sandwich in a bowl. And the chips are to die for."
Ingredients
5 medium flour tortilla(s), 6-inch
1 large egg white(s), lightly beaten
2 tsp poppy seeds
4 slice uncooked turkey bacon
3/4 cup light sour cream
1/4 cup reduced-calorie mayonnaise
3 Tbsp onion(s), sweet-variety, finely chopped
1 tsp apple cider vinegar, or distilled white vinegar
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
3/4 cup tomato(es), fresh
1 Tbsp tomato(es), fresh, diced, for garnish
1/2 cup arugula, thinly shredded
1 Tbsp arugula, thinly shredded, for garnish
Instructions
To make chips, place oven rack in middle position. Preheat oven to 400ºF. Line a large baking sheet with aluminum foil.
Brush one side of each tortilla with egg white and then sprinkle with poppy seeds. Using a pizza slicer or a knife, cut each tortilla into 8 wedges.
Spread tortilla wedges onto prepared baking sheet. Bake on middle oven rack until slightly golden and crisp, about 8 to 10 minutes; remove
chips to a wire rack to cool.
Meanwhile, to make dip, cook turkey bacon in a large nonstick skillet over medium-low heat, turning occasionally, until lightly browned and crisp,
about 5 to 6 minutes. Drain bacon on paper towels and then tear or chop into small pieces; set aside.
In a medium bowl, stir together sour cream, mayonnaise, onion, vinegar, salt and pepper until blended. Reserve 1 tablespoon of bacon for
garnish. Add remaining bacon, 3/4 cup of tomato and 1/2 cup of arugula to sour cream mixture; stir until combined. Transfer to a serving bowl;
cover and refrigerate at least 15 minutes for flavours to blend.
To serve, garnish with remaining bacon, tomato and arugula. Serve with tortilla chips. Yields 5 chips and about 1/4 cup of dip per
serving.
Notes
If you'd like to make the dip more than a few hours in advance, just leave out the tomatoes until ready to serve because the may make the dip too
watery.
The chips can be made several days ahead and stored in an air-tight container.
Sprinkle the chips with salt before baking, if desired.
Source: Weight Watchers
Click if you have a submission for the Heart Healthy Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting.
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POTATO BREAD
~Submitted by Mary S., Nashville, TN
Yield: 2 loaves (16 servings each loaf)
INGREDIENTS
- 1 package active dry yeast
- 1-1/2 cups warm water (110-115 degrees)
- 2 tablespoons sugar
- 3 tablespoons margarine, softened
- 2 eggs
- 1 cup mashed potatoes, lukewarm
- 6 to 6-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- Fat-free milk
DIRECTIONS
Mix yeast and warm water in large bowl; let stand 5 minutes. Mix in sugar, margarine, eggs, and mashed potatoes; mix in 5-1/2 cups all-purpose
flour, whole wheat flour, and salt; mix in enough remaining 1 cup all-purpose flour to make smooth dough.
Knead dough on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl; let rise, covered, in warm place until
double in size, 1 to 1-1/2 hours. Punch down dough.
Divide dough into 2 equal pieces; shape into loaves and place in greased 9x5-inch loaf pans. Let stand, loosely covered, until double in size,
about 45 minutes.
Brush tops of loaves with milk. Bake at 375 degrees until loaves are golden and sound hollow when tapped, about 45 minutes. Remove from
pans and cool on wire racks.
Nutritional Information Per Serving (1 slice): Calories: 121, Fat: 1.7 g, Cholesterol: 13.4 mg, Sodium: 103 mg, Protein: 3.6 g, Carbohydrate: 22.7
g
Diabetic Exchanges: 1-1/2 Bread, 1/2 Fat
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
SEAFOOD PASTA PIZZA WITH DILL AND GOAT CHEESE
~Submitted by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 6 ounces broken linguine
- 1 egg
- 1/3 cup 2% milk
- 3 tablespoons grated Parmesan cheese
- 8 ounces seafood, cut in pieces or left whole (shrimp, scallops, squid)
- 1 teaspoons vegetable oil
- 1-1/2 teaspoon crushed garlic
- 3/4 cup diced sweet red peppers
- 1/4 cup chopped green onions
- 1/4 cup sliced red onions
- 1 cup cold seafood or chicken stock
- 1 cup 2% milk
- 3 tablespoons all-purpose flour
- 1/3 cup chopped fresh dill (or 1 tablespoon dried)
- 1/2 cup shredded mozzarella cheese
- 2 ounces goat cheese, crumbled
DIRECTIONS
Preheat oven to 350 degrees F. Spray a 10-to-11-inch springform pan with vegetable spray.
Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in mixing bowl. Add egg, milk and cheese.
Mix well. Pour into pan and bake for 20 minutes.
In large nonstick skillet sprayed with vegetable spray, saute seafood just until cooked, approximately 3 minutes. Drain and set seafood
aside.
In same skillet, heat oil; saute garlic, red peppers and green and red onions for 4 minutes.
Meanwhile, in small bowl combine stock, milk and flour until smooth. Add to skillet and simmer on low heat until thickened, approximately 2
minutes, stirring constantly. Add dill and seafood. Pour into pan. Sprinkle with mozzarella and goat cheese; bake for 10 minutes. Let rest for 10
minutes before serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 309, Carbohydrate: 28 g, Fiber: 1 g, Protein: 24 g, Fat: 11 g, Sodium: 521 mg,
Cholesterol: 123 mg
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat
Source: "The Best Diabetes Cookbook" by Katherine Younker
TOMATO AND MOZZARELLA SALAD
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 cups balsamic vinegar
- 2 large tomatoes
- 8 ounces low-fat mozzarella
- 1 small red onion, diced small
- 2 tablespoons extra virgin olive oil
- 10 leaves fresh basil, cut into thin strips
- Fresh black pepper
DIRECTIONS
Place the balsamic vinegar in a small pot over medium-high heat. Allow the liquid to reduce by half, then set it aside to cool.
Slice the tomatoes into medium-thick slices and arrange them on a plate. Slice the cheese in medium slices and the red onions overtop. Pour
the oil, then the balsamic vinegar, overtop the dish. Garnish the plate with the basil and pepper and serve.
Nutritional Information Per Serving (1/4 of salad): Calories: 303, Fat: 16 g, Cholesterol: 27 mg, Sodium: 421 mg, Carbohydrate: 24 g, Protein: 18
g
Diabetic Exchanges: 1 Other Carbohydrate, 2 Lean Meat, 1 Vegetable, 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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CORN BREAD CHERRY COBBLER
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Makes 2 servings
Start to Finish: 35 minutes
Ingredients
2 cups pitted tart red cherries or 1/2 of a 16-ounce package frozen unsweetened, pitted, tart red cherries
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon orange juice or water
3 tablespoons cornmeal
2 tablespoons all-purpose flour
2 teaspoons finely chopped pecans or walnuts
11/2 teaspoons sugar
1/2 teaspoon baking powder
1 tablespoon margarine or butter
1 slightly beaten egg yolk
2 tablespoons milk
1 teaspoon sugar
Dash ground cinnamon
Half-and-half, light cream, or vanilla ice cream (optional)
Directions
1. For filling, in a medium saucepan combine the cherries, sugar, cornstarch, and orange juice or water. If using fresh cherries, let the mixture
stand for 10 minutes. Or, if using frozen cherries, let the mixture stand for 20 minutes.
2. Meanwhile, for biscuit topping, in a small mixing bowl stir together the cornmeal, flour, pecans or walnuts, sugar, and baking powder. Cut in the
margarine or butter until the mixture resembles coarse crumbs. In a small bowl stir together the egg yolk and milk. Add the egg mixture all at once
to the cornmeal mixture. Using a fork, stir just until moistened.
3. Cook and stir the cherry mixture over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat.
4. Immediately spoon biscuit topping into 4 mounds on top of hot cherry mixture. Stir together the sugar and cinnamon. Sprinkle sugar mixture
over the biscuit topping. Cover saucepan and simmer over low heat about 10 minutes or until a wooden toothpick inserted in the topping comes
out clean. Serve warm. If desired, serve with half-and-half, light cream or ice cream. Makes 2 servings.
Nutritional facts per serving
Calories: 414, total fat: 11g, saturated fat: 2g, cholesterol: 108mg, sodium: 153mg, carbohydrate: 76g, protein: 6g
BEEFY-BACONY CHICKEN
~Submitted by Mary S., Nashville, TN
2 decent sized boneless, skinless chicken breasts, sliced into thin slices and pounded
3 slices, thick cut streaky bacon, cut into lardons (matchstick sized pieces)
8 oz. mushrooms, cleaned (e.g., peeled) and cut into chunks
1/2 c. sweet Marsala
1/2 c. beef broth
fresh sage (optional)
olive oil, salt, pepper
Fry the bacon in a medium sized frying pan; remove with a slotted spoon, leaving the fat in the pan. Season both sides of the chicken with salt
and pepper and cook in batches in the bacon fat until cooked through (about 3-5 minutes per side); remove from the pan and tent with foil to keep
warm. Add a bit of olive oil to the pan, and fry the mushrooms until starting to brown, about 5 minutes. Deglaze with the Marsala and beef broth,
bring the mixture to a boil, then simmer until reduced to about half its volume (5-10 minutes). Return the bacon and chicken to the pan to heat
through. Serve garnished with julienned sage, if desired.
DILLED SHRIMP SCAMPI WITH ARTICHOKE HEARTS
~Submitted by Maggie, TX
Double this one, like I do, for larger families. Delicious! This one is ready in the length of time it takes to make rice but is equally good over
pasta.
Servings: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Olive oil
12 large shrimp, peeled, deveined and rinsed
2 cloves garlic, peeled and minced
1 (8.5-ounce) can quartered artichoke hearts
1/4 cup chopped fresh dill
1. In a large skillet, pour enough olive oil to cover bottom of pan and heat over medium heat.
2. Once the oil is hot, add the shrimp, garlic, artichoke hearts and dill, plus salt and pepper to taste, and saute for approximately 3 minutes, or
until shrimp turns pink in color.
3. Serve over rice.
Based on individual serving.
Calories: 100
Total Fat: 7 g
Carbohydrates: 24 g
Protein: 10 g
Source: iVillage
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Two Recipe
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CHEESY SHRIMP PASTA
1 (2 pound) block Velveeta cheese
1 (16 ounce) carton half-and-half
1 (10 ounce) can Ro-Tel tomatoes
1 small onion, chopped
4 cloves garlic, minced
1 pound raw shrimp
Cooked pasta of choice
Place cheese, half-and-half, Ro-tel tomatoes, onion and garlic in crock pot. Cook on LOW for 4 hours.
Add shrimp and cook for another hour on HIGH or until shrimp are pink.
Cook pasta of choice and spoon sauce over cooked pasta.
Serves 4 to 6.
BETH'S TIN ROOF FUDGE PIE
2 packets (1 ounce each) Nestle Toll House Choco Bake
1/2 cup sugar
2 tablespoons butter (no substitute), melted
1 (9-inch) baked deep-dish pastry shell, still warm
Peanut layer (see recipe)
Chocolate layer (see recipe)
Additional whipped cream and salted peanuts
3 caramels
5 teaspoons whipping cream
1 tablespoon butter (no substitute)
Mix sugar and Choco Bake together, along with melted butter. Spread onto bottom and up sides of warm crust. Refrigerate until chocolate is set,
about 20 minutes.
Prepare peanut layer. Spread in crust. Refrigerate. Prepare chocolate layer; spread over peanut layer. Refrigerate until set.
Add layer of whipped cream and sprinkle with peanuts.
Prepare topping in small saucepan over low heat by melting caramels with cream and butter. Remove from heat and allow to cool completely.
Drizzle cooled caramel over whipped cream. Refrigerate. Makes 6 to 8 servings.
Peanut layer:
20 caramels
1/3 cup whipping cream
1 1/2 cups dry-roasted salted peanuts
In saucepan over low heat or in microwave, melt caramels and cream, stirring frequently, until smooth. Remove from heat. Place peanuts in pie
shell. Pour caramel mixture over top. Refrigerate.
Chocolate layer:
2 packets (1 ounce each) Nestle Toll House Choco Bake
3/4 cup sugar
2 tablespoons butter
1 cup whipping cream
2 teaspoons vanilla extract
In small saucepan over low heat, stir together Choco Bake, sugar and butter, until butter melts and sugar is incorporated into chocolate. (Or heat
in microwave, stirring once or twice, until butter and sugar are incorporated into chocolate.) Cool.
In mixing bowl, beat cream and vanilla together until soft peaks form. Fold a third of whipped cream into chocolate mixture. Fold in remaining
whipped cream.
Source: Blue Ribbon Winner, Nestle Toll House Choco Bake Challenge, WI State Fair 2001, from Beth Campbell of Belleville
TORTILLA CHICKEN STACK
1 1/2 cups shredded cooked chicken
2 3/4 cups meatless spaghetti sauce
1 can (4.5 ounces) chopped green chiles, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
5 flour tortillas (8 inches in diameter)
1 cup shredded Monterey Jack cheese (4 ounces)
Heat oven to 400ºF. Grease pie plate, 10x1 1/2 inches.
Mix chicken, spaghetti sauce, chilies and olives. Place 2 tortillas in pie plate. Top with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1
tortilla. Repeat twice with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1 tortilla. Top with remaining chicken mixture.
Cover and bake 30 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered about 15 minutes or until center is hot and cheese is
melted.
Serves 6.
WONDERFUL BEEF ROAST
1 beef roast (whatever size you prefer)
1 package dry onion soup
1 (10 3/4 oz) can cream of celery soup
Place roast on a piece of foil large enough to wrap the meat tightly. Sprinkle roast with dry soup mix. Spoon celery soup on top. Wrap tightly and
place in a roast pan. Roast at 300 degrees for 4 hours.
TOMATO BASIL PASTA SALAD
This salad is really good "as is" but made perfect by adding more garlic and sliced black olives. Make it ahead and refrigerate for flavors to
meld. Yum!
1 pound cooked bow tie pasta
2 pints cherry or grape tomatoes, halved
2 medium chopped yellow bell peppers
1 can (14 ounces) drained, coarsely chopped, water-packed artichoke hearts
8 large fresh basil leaves, cut in strips
3 tablespoons olive oil
1/4 cup red-wine vinegar
2 cloves minced garlic
Salt and freshly ground black pepper
Combine cooked pasta, tomatoes, bell peppers, artichokes and basil. In separate bowl, combine oil, vinegar, garlic and salt and pepper to taste.
Pour over pasta mixture and toss to mix.
Makes 8 servings.
Source: Susan Nicholson "7 Day Menu Planner Column" Published in the Milwaukee Journal Newspaper August 8, 2001
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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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