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A to Z Recipes
April 30, 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. Except for a mandatory meeting this afternoon, I am off from work today and looking forward to getting some things done around here. I think my kids are pretty anxious to have some home cooking.
Speaking of home cooking, "Just Like Mom Used to Make" is the topic for the current
Monthly Theme and it ends today. 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.
It’s time for the 57th annual National Day of Prayer. Millions of people across the country will gather tomorrow at locations across the United States to pray for our country. The theme for this year’s event — “Prayer: America’s Strength and Shield” — is derived from Psalms 28:7. In this particular passage, the author declares, “The Lord is my strength, my shield, my heart trusts in Him and I am helped.” The National Day of Prayer observance was created in 1952 by a joint resolution of the U.S. Congress and signed into law by Harry S. Truman. Its purpose is to foster unity within the Christian community, publicize and preserve America’s Christian heritage and encourage people to be wise stewards of God’s resources. People of all denominations are asked to pray for the government, military
personnel and families.
The newest Monthly Theme topic is announced today. It is often difficult to find a topic that will appeal to most yet still be something in which the readers will participate. I believe you'll enjoy the one selected for the month. Please visit the
Monthly Theme - Recipe Submission section to read all about it. You'll find the link for sending in your
Monthly Theme recipes, as well as for sending in other items for sharing here. Thanks!
We have a perfect selection of recipes in today's issue. You'll find much more than recipes, too, from these generous folks:
Arleen, Morris Chapel, TN
Jim D., WA State
Jo, TX
Mary H., Montreal, Canada
Marilyn, Canton, OH
Millie, TX
Patricia, Charlevoix, MI
Kim, Pflugerville, TX
Leasa, IA
Linda, Rosharon, TX
Treva, NC
Ann, FL
Johnny, LA
Dorie, IL
Jean, Syracuse, NY
Mary S., Nashville, TN
Larry Holmes, Toronto, Canada
Vicki, Sarasota, FL
Chris M., NM
Marty B., Tell City, IN
Pat, Minden, NV
Luanne, FL
Joan, Savona, B.C.
Aafrin, Pune, India
We'll see you here again on Sunday with our Monthly Theme issue, God willing.
PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in
October and April when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every
issue or the Donations
section of the web site. Your help is greatly appreciated.
PPS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops:
GNWE.
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Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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Shared by Arleen, Morris Chapel, TN
Life is 10% of what happens to us and 90% of how we react.
So the quality of our life is in our reaction, which could ultimately effect the quantity.
My deducing is don't sweat the small, medium or large stuff because, most of the stuff we sweat over is not a necessity and it couldn't save us if we were drawing our last breath.
Our biggest delusion, is thinking we control our lives. But, there is one thing we do control: the choice of what our character will consist.
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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The Clothes Line
Shared by Jim D., WA State
The clothes line.... a dead give away. Do the kids today even know what a clothes line is? For all of us who are older, this will bring back the memories.
THE BASIC RULES...
1. You had to wash the clothes line before hanging any clothes. Walk the length of each line
with a damp cloth around the line.
2. You had to hang the clothes in a certain order and always hang whites with whites and hang them first.
3. You never hung a shirt by the shoulders, always by the tail. What would the neighbors think?
4. Wash day on a Monday... never hang clothes on the weekend or Sunday for heaven's sake!
5. Hang the sheets and towels on the outside lines so you could hide your 'unmentionables' in the middle.
6. It didn't matter if it was sub zero weather... clothes would 'freeze dry.'
7. Always gather the clothes pins when taking down dry clothes. Pins left on the line was 'tacky'.
8. If you were efficient, you would line the clothes up so that each item did not need two clothes pins, but shared one of the clothes pins with the next washed item.
9. Clothes off of the line before dinner time, neatly folded in the clothes basket and ready to be ironed.
10. IRONED?????????? Well, that's a whole other subject.
A POEM
A clothes line was a news forecast
To neighbors passing by.
There were no secrets you could keep
When clothes were hung to dry.
It also was a friendly link
For neighbors always knew
If company had stopped on by
To spend a night or two.
For then you'd see the 'fancy sheets'
And towels upon the line;
You'd see the 'company table cloths'
With intricate design.
The line announced a baby's birth
To folks who lived inside
As brand new infant clothes were hung
So carefully with pride.
The ages of the children could
So readily be known
By watching how the sizes changed
You'd know how much they'd grown.
It also told when illness struck,
As extra sheets were hung;
Then nightclothes, and a bathrobe, too,
Haphazardly were strung.
It said, 'Gone on vacation now'
When lines hung limp and bare.
It told, 'We're back!' when full lines sagged
With not an inch to spare.
New folks in town were scorned upon
If wash was dingy gray,
As neighbors carefully raised their brows,
And looked the other way...
But clotheslines now are of the past
For dryers make work less.
Now what goes on inside a home
Is anybody's guess.
I really miss that way of life.
It was a friendly sign
When neighbors knew each other best
By what hung on the line
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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The Least Expensive Gas in Your Zip Code
Shared by Jo, TX
This is pretty nifty. Yes, it even works in Hawaii ! Just enter your zip code in the site below, and it tells you which gas stations have the cheapest prices (and the highest) on gas in your zip code area. It's updated every evening.
http://autos.msn.com/everyday/gasstations.aspx?zip=&src=Netx
Be a good neighbor and pass this along.
Fun with Pancakes
Shared by Mary H., Montreal, Canada
Why not make a smiling face on your pancake?! Just put two dots for the eyes, a dot for the nose if you wish, and a smiling mouth in the pan to cook for a short while. Then cover it with pancake batter. When it is time to flip the pancake over, the "face" that you made will appear a little darker than the rest of the pancake! What a cheery way to serve pancakes!
How to Keep a Pot from Boiling Over
Shared by Marilyn, Canton, OH
Rub just a bit of vegetable oil or butter around the inside of the pan before you put in the water.
Another classic hint is to put a wooden spoon across the top of the pot.
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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Sensational Seafood
Here's the scoop on the current theme:
Seafood is more than delicious. It can be very healthy eating. It is low in saturated fat and easy to digest, full of Omega 3, protein, vitamins and minerals. Eating seafood can lower cholesterol and lead to a healthier heart. Aside from all the health benefits, seafood tastes great! I hope you will join in the fun by sharing recipes for sensational seafood. Whether it is a complex lasagna or a snappy tuna salad for sandwiches, be a part of this great Monthly Theme topic.
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 Sensational Seafood. 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: Sensational Seafood
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: Sensational Seafood.
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 Sensational Seafood has a deadline of May 31, 2008, and will be posted on June 8, 2008.
Please use this email link to submit a recipe for theme recipes: Sensational Seafood
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 May Birthday Babies:
April...
30th Mandy M. in Norfolk, Virginia
30th Liz C. in Billings, Montana
30th Audrey E. in Amarillo, Texas
May...
2nd Barbara F. in Marshall, North Carolina
2nd Sandra in Eufaula, Oklahoma
6th Janice W. in Northern Cambria, Pennsylvania
7th Vicki W. in Sarasota, Florida
8th Gail B. in Coram, New York
8th Marlene R. in Alberta, Canada
9th Dorenda S. in Pflugerville, Texas
9th Maggie B. (that's me!) in Brazoria, Texas
10th Bunnie H. in Parker, Colorado
12th Jane S. Jamestown, Tennessee
12th Jordan D. in Charlottesville, Virginia
13th Barb B. in Bridgeview, Illinois
16th Stanley S. in Atlanta, Georgia
17th Nancy N. in Negaunee, Michigan
17th Ibolya S. in Grand Prairie, Texas
19th Katrina P. in Forest Grove, Oregon
20th Marcia in Geneva, Illinois
21st Shannon H. in West Michigan
22nd Dorothy M. in Illinois
24th Katherine in Windsor, Ontario, Canada
25th Liliane C. in Puerto Villarta, Mexico
26th Jeremy B. in Tillson, New York
26th Robbi A. in Denver, Colorado
27th Leasa F. in Holstein, Iowa
27th Jolene in Buffalo, New York
27th Peggy R. in Newland, North Carolina
29th Hillary S. in Fort Lauderdale, Florida
31st Jeff R. in Kings Mountain, North Carolina
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Precious
Shared by Jo, TX
A precious little girl walks into a pet shop and asks, in the sweetest little lisp, between two missing teeth, 'Excuthe me, mithter, do you keep widdle wabbits?'
As the shopkeeper's heart melts, he gets down on his knees so that he's on her leve l and asks, 'Do you want a widdle white wabbit, or a thoft and fuwwy bwack wabbit, or maybe one like that cute widdle bwown wabbit over there?'
She, in turn, blushes, rocks on her heels, puts her hands on her knees, leans forward and says, in a tiny quiet voice,
'I don't think my python weally giveth a thit.
Genealogy
Shared by Millie, TX
A little girl asked her mother, 'How did the human race appear?'
The mother answered, 'God made Adam and Eve and they had children and so was all mankind made.'
Two days later the girl asked her father the same question. The father answered, 'Many years ago there were monkeys from which the human race evolved.'
The confused girl returned to her mother and said, 'Mom, how is it possible that you told me the human race was created by God, and Dad said they developed from monkeys?'
The mother answered, 'Well, dear, it is very simple. I told you about my side of the family and your father told you about his."
"Daddy - How was I born?"
Shared by Patricia, Charlevoix, MI
A little boy goes to his father and asks "Daddy, how was I born?"
The father answers, "Well, son, I guess one day you will need to find out anyway! Your Mom and I first got together in a chat room on Yahoo. Then I set up a date via e-mail with your Mom and we met at a cyber-cafe. We sneaked into a secluded room, where your mother agreed to a download from my hard drive. As soon as I was ready to upload, we discovered that neither one of us had used a firewall, and since it was too late to hit the delete button, nine months later a little Pop-Up appeared that said:
Scroll down... You'll love this.....
"You've got Male!"
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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GEORGIA
SOUTHWEST GEORGIA POUND CAKE
~Submitted by Patricia, Charlevoix, MI
1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tablespoon baking powder
1/2 tablespoon salt
1 cup heavy cream
2 teaspoons pure vanilla extract
Generously grease and flour a 10-inch bundt pan. Do not preheat oven. Using an electric mixer, cream butter and sugar together until fluffy. Add the eggs, one at a time, beating well after each addition.
Sift together the flour, baking powder and salt. Alternately add flour mixture and heavy cream to butter and sugar mixture, beginning and ending with flour. Stir in flavoring.
Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees. Bake for 1 hour and 15 minutes without opening the oven door. Bake for an addition 15 minutes, if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate.
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
ASIAGO SUN-DRIED TOMATO PASTA
~Submitted by Kim, Pflugerville, TX
This recipe is my favorite, but, it is definitely not low fat I usually add more Asiago Cheese but I do it by eye I don’t have the measurement. Just add more to your taste!
Servings: 6
Ingredients:
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
Directions:
1. In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Melt butter in a large saucepan over medium heat. Sauté red onion until soft and translucent. Stir in garlic and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
NEW POTATOES IN DILL CREAM SAUCE
~Shared by Leasa, IA, in the a2z QT Forum
2 1/2 lbs new red potatoes, quartered
1 8 oz tub cream cheese with chive
1/4 C milk
1 green pepper, chopped
3 T chopped fresh dill
Boil potatoes until done, drain. Mix cream cheese, milk and green pepper in large micro proof bowl. Micro on high 40-50 sec. or until cream cheese is melted. Stir until well blended. Stir in dill. Add potatoes, toss to coat.
You can substitute basil. You can serve this warm or chilled.
Makes 16 - 1/2 C servings
SNICKERS® BAR-LIKE LOW CALORIE DESSERT
~Submitted by Linda, Rosharon, TX
10 Minutes to Prepare and Cook
Ingredients:
2 c. low calorie vanilla ice cream, softened
1 c. light Cool Whip
1/4 c. crunchy peanut butter
1 pkg. low cal. instant chocolate pudding
1 tsp vanilla
Directions:
Soften ice cream and Cool Whip. Add vanilla, peanut butter and instant pudding powder. Blend well with electric mixer. Pour into an 8 inch square pan. Freeze.
Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 108.6
Total Fat: 5.8 g
Cholesterol: 3.4 mg
Sodium: 161.0 mg
Total Carbs: 12.2 g
Dietary Fiber: 1.0 g
Protein: 3.2 g
Source: Cooks.com
HONEYSUCKLE PINEAPPLE
~Submitted by Treva, NC
Pineapple wedges marinated in honey, brandy and lemon juice then grilled. A hot, sweet island-flavor treat! (Courtesy of the American Diabetes Association)
Makes: 6 servings.
4 slices fresh pineapple
1 & 1/2 Tbsp honey
2 Tbsp cherry brandy
1 tsp lemon juice
To Marinate: Combine honey, brandy & lemon juice in a nonporous glass dish or bowl. Mix & add pineapple; coat well with marinade mix. Cover dish; marinate in fridge for 1 hr.
Preheat grill to med heat; lightly oil grate. Remove pineapple, discarding leftover marinade. Place wedges directly on rack or in a basket & grill for about 10 min, turning, until pineapple is hot and caramelized.
Nutrition Info per Serving
Calories: 58,
Total Fat: 0.2g
Cholesterol: 0mg,
Sodium: < 1mg
Total Carbs: 11.3g,
Dietary Fiber: 0.7g
Protein: 0.2g
GINGER TERIYAKI CHICKEN
~Submitted by Ann, FL
Serves/Makes: 6
Difficulty Level: 3
Ready In: < 30 minutes
Ingredients:
1/2 cup bottled teriyaki marinade
1 can (8 oz size) pineapple tidbits, undrained
2 teaspoons minced ginger
3 cloves garlic, finely chopped
1 tablespoon minced green onion
2 tablespoons vegetable oil, divided
1 package (14 oz size) frozen stir-fry vegetables
1 pound boneless skinless chicken thighs or breasts, sliced into 2 x 1/2-inch slices
1 can (14 ounce size) bean sprouts, rinsed and drained
1 can (8 oz size) sliced water chestnuts, drained
Rice Noodles, (optional)
Directions:
Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan. Heat to a boil; reduce heat and simmer 5 minutes.
Heat 1 tablespoon oil in large skillet or wok over high heat. Cook and stir vegetables about 4 minutes or until crisp-tender. Remove from skillet; set aside.
Pour remaining 1 tablespoon oil in skillet. Cook and stir chicken about 4 minutes or until no longer pink. Add cooked vegetables back to skillet. Stir in bean sprouts, water chestnuts and prepared sauce; heat through. Serve with rice noodles, if desired.
DAVE'S BBQ BASTING SAUCE
~Submitted by Johnny, LA
2 gallons Vinegar
3 cups Sugar (or Substitute)
3 cup Paprika
3 cup Chili Powder
2 Medium Onions, peeled
2 Sticks Margarine
4 tsp Red Pepper
4 tsp Black Pepper
Half Batch:
1 gallon Vinegar
1 1/2 cups Sugar (or Substitute)
1 1/2 cup Paprika
1 1/2 cup Chili Powder
1 Medium Onion, peeled
1/2 stick Margarine
1 tsp Red Pepper
1 tsp Black Pepper
1. Place all ingredients in a large pot place on high heat, until it boils. Then let it simmer.
2. Mix well, cook about 2 hours or more, until it gets a little thick (not like catsup). It will foam up at first. If you stir until the foam goes away it will not do it again. If you use sugar substitute, it will last forever.
EARTHQUAKE CAKE
~Submitted by Dorie, IL
A2Z Yahoo Forum Moderator
1 C. coconut
1 C. chopped pecans
1 box German Chocolate Cake Mix
1 (8 oz) pkg. cream cheese
1 lb. powdered sugar
1 stick margarine melted
Grease and flour a 9x13 pan. Spread coconut and pecans on the bottom. Mix cake mix according to package directions. Pour over pecans and coconut.
Melt butter, add cream cheese and powdered sugar. Mix well. Spread over cake. Bake at 350 for 45-50 minutes or until done.
CARAMEL FRENCH TOAST
~Submitted by Treva, NC
1 cup brown sugar*
1/2 cup butter
2 tbsp corn syrup
12 slices sandwich bread
6 eggs beaten
1 & 1/2 cup milk
1 tsp vanilla
1/4 tsp salt
1. Combine sugar, butter, and corn syrup in a small saucepan; cook over med heat until thickened, stirring constantly.
2. Pour syrup mixture into a 13 x 9 x 2-in baking dish.
3. Place 6 slices of bread on top of syrup mixture.
4. Top with remaining 6 slices of bread.
5. Combine eggs, milk, vanilla, and salt stirring until blended.
6. Pour egg mixture evenly over bread slices.
7. Cover and chill 8 hrs.
8. Bake, uncovered, at 350° for 40 to 45 min or until lightly browned.
9. Serve immediately.
Makes approx 6 servings
*Splenda brown sugar may be used
PINEAPPLE CHICKEN
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 cups sliced raw chicken breasts (1" strips)
18 pineapple cubes, canned
1 whole green pepper, cut into 1" long thin slices
1 cup sliced raw celery
Salt & pepper to taste
Sweet and Sour Sauce:
1 cup white vinegar
1 cup apricot nectar
1 cup brown sugar
1 tsp. Worcestershire
1/2 bottle tomato catsup
1 tsp. Cornstarch
Prepare sauce first by combining all ingredients except cornstarch. Simmer for 30 minutes. Thicken with cornstarch diluted in a little water. Saute chicken in a little oil (do not brown) and add all other ingredients and stir constantly. Add sweet and sour sauce, salt and pepper to taste.
FRUIT SALAD WITH HONEY-ORANGE DRESSING
~Submitted by Mary S., Nashville, TN
1/2 cup low-fat plain yogurt
1/4 cup nonfat mayonnaise
1/4 cup honey
3/4 teaspoon grated orange peel
1/4 teaspoon dry mustard
3 tablespoons orange juice
1 1/2 teaspoons vinegar
4 cups assorted fruit
Whisk together yogurt, mayonnaise, honey, orange peel and mustard in small bowl until blended. Gradually mix in orange juice and vinegar. Toss fruit gently with dressing. Cover and refrigerate until ready to serve. Serves 4.
ROASTED GRAPE TOMATO SOUP
~Submitted by Larry Holmes, Toronto, Canada
2 containers grape tomatoes
1 head garlic, cloves peeled
3 tablespoon extra virgin olive oil
2 tablespoons chopped fresh parsley
2 teaspoon chopped fresh rosemary
1/4 teaspoons pepper
3 cups vegetable stock
1/2 cup whipping cream
pinch each salt and pepper
In bowl, combine tomatoes and garlic, oil, parsley, rosemary and a pinch each salt and pepper. Spread onto a parchment-paper lined baking sheet and roast in a 400 degree oven for about 12 minutes or until golden and soft.
Scrape into blender and puree until smooth. Place in saucepan and add stock and cream. Bring to a gentle boil and simmer for 10 minutes or until flavors develop.
Makes 3 to 4 servings.
Tip: Let soup cool completely and freeze in airtight container for up to 2 weeks.
SPICED PUMPKIN FUDGE
~Submitted by Treva, NC
3 cups. sugar
1 tsp. pumpkin pie spice
1 (12 oz.) pkg. butterscotch morsels
1/4 cups. butter
1 (7 oz.) jar marshmallow creme
2/3 cups. evaporated milk
1 cups. chopped almonds
1 tsp. vanilla
1/2 cups. solid pack pumpkin
In heavy saucepan, combine sugar, butter, milk, pumpkin spice. Bring to boil, stirring constantly. Boil over medium heat, stirring constantly until it reaches 234° on candy thermometer, about 10 minutes. Remove from heat. Stir in butterscotch chips. Add marshmallow creme, nuts, vanilla; mix well until blended. Quickly pour into greased 9" x 13" pan. Cool at room temperature.
FUDGE BROWNIE MUFFINS
~Submitted by Vicki, Sarasota, FL
1/2 cup butter or margarine
1/4 cup cocoa
2 large eggs, lightly beaten
1 cup sugar
1 teaspoon vanilla
3/4 cup flour
1 teaspoon ground cinnamon
1/4 cup chopped pecans
Vegetable cooking spray
Semisweet chocolate morsels
Place butter and cocoa in a 2 cup glass measuring cup; microwave at HIGH one minute or until butter melts. Set aside.
Combine eggs, sugar and vanilla in a medium mixing bowl. Add butter mixture, flour, cinnamon, and pecans, stirring until just blended.
Place paper baking cups in muffin pans, and coat the cups lightly with cooking spray. Spoon muffin batter into cups, filling each two thirds full. Sprinkle each muffin with 6 to 8 chocolate morsels.
Bake at 350º for 20 minutes or until done. Remove from pans immediately.
Yields about 10 muffins
NOTE: For miniature muffins, place baking cups into miniature muffin pans, and coat the cups lightly with the spray. Spoon batter into baking cups, filling each 2/3 full. Sprinkle each muffin with 2 to 3 chocolate morsels. Bake at 350º for 13 to 15 minutes. Remove from pans immediately.
Yields about 30 miniature muffins.
TACO SALAD
~Submitted by Patricia, Charlevoix, MI
1 1/2 lb hamburger
1 sweet onion, diced
3 tomatoes
head of lettuce
1 bag taco blend shredded cheese
Nacho Cheese Doritos
Italian salad dressing
l pkg taco sauce mix
Cook hamburger and drain well. Add taco sauce mix and let cool. Add diced tomato, onion and lettuce. Blend in cheese and Doritos. Serve and allow each member to add dressing.
COQ AU VIN
~Submitted by Jim, WA State
12 chicken breast halves, deboned
1/2 cup flour
Salt
Pepper
Nutmeg
Paprika
6 tablespoons butter, divided
6 green onions, chopped
1/2 clove garlic, crushed
1 bay leaf
Pinch thyme
1/4 cup sliced mushrooms
1-1/2 cups Burgundy wine
2 slices bacon, diced
Dredge chicken in flour mixed with salt, pepper, nutmeg and paprika to taste. In a skillet, brown one-half of the chicken breasts in 2 tablespoons of butter. Brown remaining six in another 2 tablespoons butter. Remove chicken to 13 x 9 x 2-inch baking dish. Melt the last 2 tablespoons butter in the skillet. Add the next 5 ingredients and simmer for 10 minutes. Add Burgundy and stir. Pour over chicken in casserole. Sprinkle with diced bacon. Cover. Bake at 325 degrees for 1-1/2 hours. This can be prepared a day ahead and baked before serving. Good served with curried wild rice
Source: Cook's Country
CHOCOLATE-PEANUT BUTTER PUDDING CAKE
(Crock pot recipe)
~Submitted by Treva, NC
1 cup all-purpose flour
1/2 cup sugar
2 tablespoons unsweetened cocoa powder 1 & 1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons cooking oil
1 teaspoon vanilla
3/4 cup peanut butter-flavored pieces
3/4 cup sugar
1/4 cup unsweetened cocoa powder
2 cups boiling water
1/2 cup chunky peanut butter
2 tablespoons chopped unsalted dry-roasted peanuts
Vanilla ice cream (optional)
In a mixing bowl stir together flour, the 1/2 cup sugar, the 2 tablespoons cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in the peanut butter pieces.
Spread batter evenly in the bottom of a greased 3 & 1/2- or 4-quart crockery cooker.
In another mixing bowl combine the 3/4 cup sugar and the 1/4 cup cocoa powder. Stir together boiling water and peanut butter; stir into the cocoa mixture. Pour evenly over the batter in the crockery cooker.
Cover; cook on high-heat setting for 2 to 2 & 1/2 hours or until a toothpick inserted 1 inch into the center of the cake comes out clean.
Let stand, uncovered, for 30 to 40 minutes to cool slightly.
To serve, spoon pudding cake into dessert dishes. Sprinkle with peanuts.
If desired, serve with ice cream.
SAUTÉED GREEN BEANS
~Submitted by Chris M., NM
5 slices bacon - cut in ¼’s
1 lb cut fresh green beans
1/4 cup chopped onion
4 tbl. diced Roma tomatoes
1/4 cup butter/canola mixture
Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the onions and tomatoes to the skillet at this time, and cook, stirring until light golden brown.
Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.
CHICKEN AND RICE
~Submitted by Marty B., Tell City, IN
2 c. cooked chicken, cut up
1 box Uncle Ben's wild rice mix
1 can cream of mushroom soup
1/2 soup can milk
Mix all ingredients and pour into a 2 quart covered dish. Cover and bake 30 minutes at 350*.
Serves 4 to 6
CINNAMON JAM BISCUITS
~Submitted by Pat, Minden, NV
I made these for my husbands birthday breakfast and what we had leftover, I used for dessert...boy are they good!
1/2 c sugar
1/2 t cinnamon
1/4 c butter or margarine, melted
10 teaspoons of your favorite preserves (used Blackburn's seedless Blackberry Jelly and Blackburn's orange marmalade...yummy!!!)
1 12 oz tube refrigerated buttermilk biscuits separated into 10 biscuits (I used Pillsbury Buttermilk Grands, 8 biscuit count)
In a small bowl, combine the sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar. Place on un-greased baking sheets. With the end of a wooden spoon handle, make a deep indention in the center of each biscuit; fill with 1 teaspoon preserves. Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving.
Source: Best Damn Desserts From Bear Wallow to Goosehorn
HOMEMADE MUSHROOM SOUP
~Submitted by Treva, NC
Serves 3 - 4
1 package baby portabello mushrooms (or whatever you like)
2 cups water
1 can evaporated milk
1 teaspoon white wine
1 small onion
1/4 cup butter
salt and pepper
1/4 cup flour or cornstarch, to thicken
Cut up mushrooms however you like.
Melt butter in a medium saucepan and cook onions to soften.
Add mushrooms and cook about 2 or 3 minutes just to extract a little flavor.
Add the milk, water, wine and flour.
Cook over medium heat stirring constantly until the soup boils.
You want to heat it slowly to avoid burning the milk.
Once the soup reached a boil, I turned the heat down to simmer and let the soup simmer a little to thicken it more and concentrate the flavors, but that is optional.
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REDUCED-FAT LEMON ICEBOX PIE
~Submitted by Luanne, FL
This is from a soul food magazine I found in the dentist office.
3 lemons, squeezed
2 egg yolks
1-1/2 cans eagle brand milk, reduced fat
1 graham cracker crust, reduced fat
Mix lemon juice from squeezed lemons and egg yolks together. Mix well. Gradually add milk. Pour into graham cracker crust. Chill.
SUGAR-FREE CHOCOLATE ECLAIRS
~Submitted by Treva, NC
I just got this recipe and haven't tried it yet. Waiting to get my strength back from this crud. Eclairs are my favorite pastry and this sounds like a winner.
SERVINGS 8
PREP 25 min.
COOK 25 min.
TOTAL 50 min.
INGREDIENTS
1/2 cup water
1/4 cup butter
1/2 cup all-purpose flour
2 eggs
VANILLA FILLING:
1-1/4 cups cold fat-free milk
1/4 teaspoon vanilla extract
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup fat-free whipped topping
CHOCOLATE TOPPING:
1-1/2 cups cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
DIRECTIONS
In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Transfer to a resealable plastic bag; seal. Cut a 1-in. hole in one corner of bag. Pipe eight 3-1/2-in. logs onto an ungreased baking sheet. Bake at 450° for 10 minutes. Reduce heat to 400°; bake 15-20 minutes longer or until golden brown. Transfer to a wire rack. Immediately cut a slit in each to allow stream to escape; cool. Split and set the tops aside. Remove soft dough from the inside with a fork. For filling, in a mixing bowl, beat milk, vanilla and pudding mix on low speed for 2 minutes or until thickened. Fold in whipped
topping; set aside. In another mixing bowl, beat milk and chocolate pudding mix for 2 minutes or until thickened. Spoon vanilla filling into eclairs; replace tops. Spread with chocolate topping.
Yield: 8 eclairs.
Nutrition Facts One serving: One eclair Calories: 170 Fat: 7 g Saturated Fat: 4 g Cholesterol: 70 mg Sodium: 418 mg Carbohydrate: 19 g Fiber: 0 g Protein: 6 g
Diabetic Exch: 1-1/2 starch, 1 fat.
Source: Country Woman
ROAST TURKEY WRAPS
~Submitted by Maggie, TX
A lady from our PD's Citizen Police Academy Alumni brought these to a meeting last Thursday night. Luckily, she brought enough for the employees to share. These are so good!
1/2 cup cream cheese, low-fat whipped
2 tablespoons chopped sun-dried tomatoes
- or -
6 sun-dried tomatoes, rehydrated and chopped
10 basil leaves, chopped
4 large flour tortillas
3/4 pound sliced smoked turkey breast
4 lettuce leaves, green leaf, bibb or romaine, shredded
1. In a small mixing bowl, combine the cream cheese, sun-dried tomatoes and basil.
2. Lay the tortillas out and spread 1 tablespoon of the cream cheese mixture on each of them. Divide the turkey among the tortillas and spread the remaining cream cheese mixture on top of the turkey. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down.
3. Cut the wraps in half on the diagonal and serve. (She served them sliced up in 2-inch slices.)
Note: The wraps can be stored in the refrigerator for up to 3 days.
Should serve 4 as a meal, or 12 as an appetizer. She said an entire wrap (one serving) is under 300 calories and 1 gram saturated fat!
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BASIC POLENTA
~Submitted by Mary S., Nashville, TN
Yield: 6 servings, About 1/2 cup each
INGREDIENTS
- 1 cup whole-grain yellow cornmeal
- 2 cups water
- 2 cups 1% milk
- Salt and pepper to taste
DIRECTIONS
Mix the cornmeal with 1 cup of the water. Mix until smooth.
In a saucepan, bring the remaining 1 cup of water and the milk to a boil. Season with salt and pepper. Reduce the heat to medium and slowly add the cornmeal. Cook for 5 minutes over medium heat.
Lower the heat to very low and simmer the polenta while stirring frequently until the polenta pulls away from the sides of the pan, about 10-15 minutes. Immediately serve.
Nutritional Information Per Serving (about 1/2 cup):
Calories: 126, Fat: 2 g, Cholesterol: 0 mg, Sodium: 208 mg,
Carbohydrate: 23 g, Dietary Fiber: 2 g, Sugars: 1 g, Protein: 4 g
Diabetic Exchanges: 1-1/2 Starch
Source: "The Diabetes Food and Nutrition Bible"
BLACK & WHITE BROWNIES
~Submitted by Joan, Savona, B.C.
1 c Flour, unbleached or use ½ whole wheat & ½ unbleached
1 tsp Baking Powder
¼ tsp Salt
½ c Vegetable Shortening, softened (or may use olive oil)
½ c Splenda or other sugar substitute
1 tsp Vanilla extract
1 Tbsp Water
¼ c Unsweetened coconut meat, grated
1 tsp Coconut milk
1 oz Baking Chocolate, melted
Sift together the flour, baking powder and salt. Cream shortening & Splenda together in separate bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and water. Add to dry ingredients.
Divide batter into 2 equal parts To one part add unsweetened coconut and coconut milk. Stir to completely blend. To the remaining half, beat in the melted chocolate.
Spread coconut mixture on bottom of well-greased 8” square pan. Spread chocolate layer on top of coconut layer.
Bake at 350F for 24 to 30 minutes. Cut into 1” x 2” bars.
Per serving: 57 Calories (kcal); 4g Total Fat; (69% calories from fat); 1g Protein; 4 g Carbohydrate; 12 mg Cholesterol; 36 mg Sodium; trace Dietary Fiber
Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable- 0 Fruit- 1 Fat- 0 Other Carbohydrates
BREAKFAST SHAKE
~Submitted by Mary S., Nashville, TN
Yield: 4 servings (about 3/4 cup each)
INGREDIENTS
- 1 large banana, cut into chunks and frozen
- 1 cup orange juice
- 1 cup fat-free milk
- 1/4 cup wheat germ
- 1 teaspoon vanilla
- 4 ice cubes
DIRECTIONS
Process all ingredients in blender until smooth; serve immediately.
Nutritional Information Per Serving (3/4 cup):
Calories: 104, Fat: 1.8 g, Cholesterol: 1.1 g, Sodium: 32 mg, Protein: 4.8 g, Carbohydrate: 19.4 g
Diabetic Exchanges: 1 Fruit, 1 Milk
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
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BAKED BANANA SUNDAE
~Submitted by Aafrin, Pune, India
Tips: Neat freaks avert your eyes! This is a gloriously messy dessert. Banana slices are baked in butter, brown sugar, a little lemon juice, and rum (see Note for a non-alcoholic version); the hot bananas are then scooped over ice cream and chocolate syrup, with garnishes of toasted pecans and whipped cream. As you can imagine, the ice cream melts pretty quickly here, so my advice is to make this for someone who doesn’t mind getting a bit “down and dirty” with their food.
I love the contrasts in this dessert---hot bananas with sauce; cold, smooth ice cream; crunchy nuts; fluffy whipped cream. If you prefer a sundae that doesn’t melt quite as swiftly, let the baked bananas cool for a few minutes after you remove them from the oven, until they’re just warm. (Don’t let them cool completely; the sauce might prove difficult to scrape out of your baking dish if you do.) Incidentally, the baked bananas will keep for about a day in the fridge, but they’re really best when freshly-baked. If you would rather use a chocolate sauce instead of a syrup, feel free, but I think a hot fudge sauce would be too goopy even for this sundae.
For each sundae, you’ll need a bowl or a heavy glass that holds 10 to 12 ounces. I have what I think are “old fashioned” glasses, meaning that they’re glasses designed to hold the drink called an “old fashioned”, and they’re perfect for this. I like to use a clear bowl or glass so it’s possible to see the layers here, but that’s certainly not a necessity. Don’t use anything terribly thin or fragile, though, as there’s a very remote possibility that the sudden temperature contrasts in this sundae could crack thin glass.
Yield: 2 sundaes
Bananas:
2 Tbsp. unsalted butter
2 Tbsp. firmly packed dark brown sugar
1 tsp. freshly-squeezed lemon juice
2 large bananas, ripe but still firm
2 Tbsp. dark rum
Ice Cream:
2 large scoops good-quality vanilla OR chocolate ice cream (or use a different flavor, if you wish), slightly softened
Good-quality chocolate syrup
Garnishes:
Chopped, toasted, cooled pecans
Lightly sweetened whipped cream
Have ready two bowls or heavy glasses, each of 10 to 12 ounce capacity. Have ready your ice cream of choice, chocolate syrup, and garnishes.
Preheat oven to 350 degrees F. Choose a tempered glass baking dish, preferably a shallow one, that will accommodate the banana slices in a single layer. While the oven heats, cut the butter into slices, place the slices into the baking dish, and place the dish into the oven just until the butter is melted. Remove dish from oven; add brown sugar and lemon juice, stirring thoroughly until all ingredients are combined.
Peel one banana. Cut off and discard about 1/2 inch from each end, as well as any bruised spots. Slice the bananas about 1/4 to 1/2 inch thick. As soon as you’ve sliced the banana, place the slices into the sauce in the baking dish, one flat side down. Using a large spoon, coat the top flat surface of each slice with sauce in the baking dish. Repeat procedure with second banana.
Bake bananas in preheated oven for 5 to 8 minutes, or until sauce is bubbling. Remove dish from oven. Drizzle 2 Tbsp. dark rum over top of bananas; CAREFULLY swirl baking dish briefly. Return to oven; bake about 5 minutes longer. Sauce will be bubbling, and a toothpick inserted into a banana slice will encounter no resistance.
While bananas bake, place a tablespoon or so of chocolate syrup (no need to measure) into the bottom of each bowl or glass you’ll use.
When bananas are done, remove from oven and wait just until sauce stops bubbling. Work quickly now! Place a large scoop of slightly softened ice cream on top of the pool of chocolate syrup in each bowl or glass, then drizzle a little more syrup onto the ice cream. Scoop about half of the bananas and their sauce onto the top of each scoop of ice cream. Quickly garnish with pecans and whipped cream. Serve immediately!!!
If any baked bananas are left over, cool briefly, then refrigerate for no longer than a day. Reheat gently, at 50% (medium) power in the microwave, just until warm. If sauce appears “separated”, stir briskly until smooth again.
Note: For a non-alcoholic version of the bananas, melt the butter, then stir in the brown sugar and lemon juice as above. Add 3 Tbsp. hot heavy cream to this mixture (yes, 3 Tbsp. cream in place of 2 Tbsp. rum) and stir in
thoroughly, then add the sliced bananas, coating with the sauce. Bake as above, carefully swirling baking dish once or twice about halfway through baking time
UNTRADITIONAL BEEF STEW
~Submitted by Mary S., Nashville, TN
1 Tbsp.+ 1 tsp. vegetable oil
1/3 yellow onion, diced
2/3 carrots, cut into 1'' pieces
2/3 celery ribs, diced
8 oz. boneless beef chuck (stew meat)
1 Tbsp. + 2 1/3 tsp. flour
4 3/4 oz. beef broth
2 fl oz.+ 4 tsp. apple juice
4 5/6 oz. tomatoes, diced
1/3 sweet potato, peeled and cut into 1/2'' dice
1/3 butternut squash, peeled, seeded and cut into 1/2'' dice
1 pinch salt
1 pinch pepper
Cut the beef into 1/2"cubes. Heat the oil in a 6 quart saucepan over medium-high heat. Add the onions, carrots and celery and let cook, 3 to 4 minutes, until light golden brown. Remove vegetables with a slotted spoon and set aside. Reduce heat to medium. Add the meat and brown on all sides. Add flour and stir to coat the meat and blend the oil with the flour. Let cook 3 to 4 minutes more, stirring occasionally, until the flour browns lightly. Add the broth to the pot and stir, scraping the bottom of the pan to remove any brown bits. Add the apple juice and tomatoes and allow mixture to come to a boil. Reduce heat to medium, cover and cook. After 45 minutes, add the reserved vegetables, the sweet potato, and the butternut squash. Continue cooking until the meat and all of the vegetables are
tender when pierced with a fork, 45 minutes to 1 hour longer.
Season to taste and serve.
Serves 2.
SCALLOPS NEWPORT
~Submitted by Maggie, TX
Serving Size: 2
4 ounces sea scallops
4 ounces mushrooms
2 ounces fresh spinach
2 ounces smoked salmon
2 fluid ounces beurre blanc (recipe follows)
Sauté scallops. When ready, add mushrooms, spinach, and smoked salmon and toss.
Add Beurre Blanc and toss well. Serve.
Beurre Blanc (White Butter Sauce)
Serving Size: 2
1 cup heavy whipping cream
1/8 cup shallots -- minced
1/2 cup white wine
1/8 cup lemon juice
1/4 pound unsalted butter -- cut in small cubes
1/2 tablespoon salt
1/4 tablespoon white pepper
1/8 cup blond roux
In a large pot, cook shallots in wine, until wine is reduced by 1/4. Add cream and salt and bring to a boil, then reduce heat. Watch it very closely because it will boil over quickly. Add the blond roux and whisk well.
Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper. Keep warm in a bain marie.
Note: When bringing cream to a boil, it MUST be watched. It will boil over very rapidly.
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STRAWBERRIES AND CREAM DESSERT SQUARES
Looking for that new dessert to wow a crowd? It's the one that you'll make over and over, and everyone asks for the recipe? Try this one, made easier with a cookie mix.
Prep Time:30 min
Start to Finish:2 hr 30 min
Makes:20 servings
Crust
1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired
1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.
Variation
Make it your way using 4 cups of your favorite fresh fruit.
Nutrition Information
1 Serving: Calories 270 (Calories from Fat 120); Total Fat 13g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 35mg; Sodium 150mg; Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 24g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 35%; Calcium 2%; Iron 4% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker
GREEN CHILE AND ZUCCHINI QUICHE
Makes 6 servings
Hands-on time: 25 minutes
Total preparation time: 55 to 60 minutes
This quiche gets its Southwestern flair from Monterey Jack cheese and canned chiles. But if you have a little more time, you should lose the canned chiles and make it instead with roasted fresh poblanos, which are even more delicious. I like the contrasting crunch of Triscuits, but just about any cracker would do. Then again, you could make this quiche without a crust and save a little time. Just put it in an oiled pie plate and bake it.
4 tablespoons (1/2 stick) unsalted butter, melted
24 whole grain wheat crackers (Triscuits) ground in a food processor (about 1 cup)
- or -
1 cup dried breadcrumbs homemade or packaged
1 medium zucchini (about 6 ounces)
Kosher salt
1 tablespoon vegetable oil
1 small onion, chopped (about 1/2 cup)
1/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
3 large eggs
8 ounces Monterey jack cheese, coarsely grated (about 2 cups)
8 ounces whole-milk cottage cheese (1 cup)
One 4 1/2-ounce can chopped green chiles, drained
Bottled salsa, optional
Preheat the oven to 375°F. Stir 2 tablespoons of the melted butter into the cracker crumbs. Press the crumb mixture into the bottom and 1-inch up the sides of a 9-inch glass pie plate. Bake the crust in the center of the preheated oven until it begins to brown, about 7 minutes. Remove the crust from the oven and reduce the oven temperature to 350°F.
Meanwhile, grate the zucchini, preferably using the grating disk of a food processor. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes. Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes.
Combine the flour, baking powder, and 1/4 teaspoon salt in a small bowl. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes. Add the Monterey Jack and cottage cheeses, the flour mixture, and remaining 2 tablespoons melted butter to the eggs and beat well. Stir in the zucchini mixture and chiles and pour the mixture into the crust. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Set aside at room temperature 5 minutes, cut into wedges, and serve with salsa, if desired.
Source: Sara's Secrets for Weeknight Meals by Sara Moulton
HAM AND EGG SALAD
This variation on classic egg salad makes good use of any leftover ham and eggs you might have from Easter.
8 large eggs
2 tablespoons (7/8 ounce) Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
dash of hot pepper sauce
1/4 cup (1 3/4 ounces) mayonnaise
2 tablespoons (3/8 ounce) capers, rinsed and drained
1/4 cup (1 ounce) finely minced onions
1 cup (3 1/2 ounces) cooked ham diced
shredded lettuce
sliced tomatoes
Fleur de Sel or other French-style sea salt (optional)
Place the eggs into a medium saucepan, cover them with cold water, bring them to a boil, and cook for 1 minute. Turn the heat off, cover the pan, and let the eggs sit for 8 minutes. Drain them, then cover with ice water. When the eggs are cool enough to handle, peel them carefully. Rinse them under running water and pat them dry.
Cut the eggs in half lengthwise, and remove the yolks, reserving the whites. In a large bowl, mix the yolks with the mustard, salt, pepper, pepper sauce, mayonnaise, capers and onions.
In a small bowl, coarsely chop the egg whites, add the ham, and then blend this mixture into the seasoned yolks. Cover and refrigerate for several hours.
Cut each roll in half lengthwise, and put a bit of shredded lettuce on the bottom half. Place a generous 1/4 cup of the ham and egg salad atop the lettuce. Top with the other half of the roll. Garnish the sandwiches with sliced tomatoes (sprinkled with French sea salt, if desired).
Yield: 10 sandwiches.
Nutrition information per serving (1 sandwich, 192g): 435 cal, 16g fat, 14g protein, 45g complex carbohydrates, 14g sugar, 5g dietary fiber, 192mg cholesterol, 846mg sodium, 296mg potassium
Source: The King Arthur Flour Company
CROCKPOT BREAKFAST
This is super with toast or biscuits but really good as the filling in warm flour tortillas with salsa.
1 32 oz. bag frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 C. shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 C. milk
1 tsp. salt
1 tsp. pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the mixture; cover and turn on low. Cook for 7-8 hours.
Serves 8 - 10.
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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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