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A to Z Recipes
June 11, 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. Well, I survived having my grandkids for several days (they were truly wonderful) so I know I'll make it through my baby girl (she's actually 19) having surgery on Friday. I would like to ask that you say a little prayer for her... and maybe a tiny one for her mother. Thanks.
Some of us a2z'ers are getting really excited about the GNWE
- Great Northwestern Escape in August. We're looking for ideas for places to go and things to do. If you live in that area, of course we'd love to meet you. But even if we can't, maybe you have some suggestions for us. We'll be meeting up in
Bellingham, Washington State (where we'll be staying) and brunch in
Vancouver, BC. There's a possibility of a
day trip to Seattle, too. Our trip dates are August 12 - 19. It will be a lovely time of year, so please drop me a line
using this link if you'd like information as it develops, or if you have some suggestions:
GNE.
The Monthly Theme topic is "The Way to a Man's Heart..." Since June is the month when we honor men who help shape our lives (not just biological fathers) we'll make sure their tummies are happy with tasty recipes they LOVE. This could be a tried and true recipe, or perhaps some you are wanting to try. We'll collect recipes throughout this month and post them on July 6th. Visit the
Monthly Theme - Recipe Submission section for more information and the special link to be used.
Of course, it takes more than just Monthly Theme recipes to keep this newsletter going. We need recipes for regular issues, like this one. Do you realize there's more than
40 recipes in this issue alone? Visit the Monthly Theme - Recipe Submission section for details and links to be used. Thanks!
So many recipes and other goodies are shared here in today's issue, and look at who did all the sharing for you:
Jim D., WA State
Pat, Merritt Island, FL
Anita K., WA State
Rusty, FL
Jean, OH
Brenda, AL
Marty B., Tell City, IN
Treva, NC
Jean, Syracuse, NY
Laura W.
Shirley, WA State
Linda H., Rosharon, TX
Johnny, LA
Jessica, Corfu, Greece
Luanne, FL
Pat, Minden, NV
Patricia, Charlevoix, MI
Mary S., Nashville, TN
Leasa, IA
Jean M., OH
Dorie, IL
Larry Holmes, Toronto, Canada
Jim D., WA State
Mary H., Montreal, Canada
We'll see you here again on Sunday when we share part two of our Spectacular Seafood theme recipes, God willing.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. It will be a lovely time of year, so please visit this web page for information as it develops:
Great Northwestern Escape.
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A Message from Pam in OH
Please check out the following web-site. This has been dear to our family's heart for a while now.
Smiles for Sophie
This photo is of Sophie Quayle, who died
last October at age 4. She was in Sunday School with my granddaughter, Emma,
who is almost 5 years old. Emma is asking for your help in her
endeavor to raise money to help support children who suffer from cancers, as did
Sophie. Emma gets up to "train" at 6AM every day. She
runs with her mother. I hope you can join me in supporting this Smiles
for Sophie activity. Thanks to all for your prayers.
PS. Smiles for Sophie is the name given to the fund-raisers my daughter's family spearheaded to help Sophie. They're continuing the name to honor Sophie's memory.
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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My father used to play with my brother and me in the yard.
Mother would come out and say, "You're tearing up the grass."
"We're not raising grass," Dad would reply.
"We're raising boys."
~Harmon Killebrew
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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SOMEONE CARES
Shared by Jim D., WA State
When the day has come and gone,
and you're sitting there all alone.
Feeling angry, depressed and rejected,
wondering if your life can ever be corrected.
Needing someone to call your very own,
someone who's love and devotion is clearly shown.
Someone to sit and talk to, who will
understand your dreams, your wishes,
and the things you would like to plan.
Someone to laugh and have fun with,
Someone to help you enjoy life just a little bit.
Life does have it's way of dealing
low blows, Leaving you confused,
unhappy and wandering which way to go.
When all your efforts to find or recapture
happiness have been at their best,
Then only God can do the rest.
~Author Unknown
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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RECOGNIZING A STROKE
Shared by Pat, Merritt Island, FL
Thank God for the sense to remember the
'3' steps, STR . Read and Learn!
Sometimes symptoms of a stroke are difficult to identify.
Unfortunately, the lack of awareness spells disaster. The
stroke victim may suffer severe brain damage when
people nearby fail to recognize the symptoms of a stroke .
Now doctors say a bystander can recognize a stroke
by asking three simple questions:
S * Ask the individual to SMILE.
T * Ask the person to TALK and SPEAK A SIMPLE SENTENCE
(Coherently) i.e. It is sunny out today.
R * Ask him or her to RAISE BOTH ARMS.
If he or she has trouble with ANY ONE of these tasks,
call 999/911 immediately and describe the
symptoms to the dispatcher.
New Sign of a Stroke --- Stick out Your Tongue
NOTE: Another 'sign' of a stroke is this: Ask the person
to 'stick out his tongue'. If the tongue is 'crooked',
if it goes to one side or the other, that is also an
indication of a stroke.
A cardiologist says if everyone who gets this sends it to 10 people, you can bet that at least one life will be saved.
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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The Monthly Theme topic is: The Way to a Man's Heart...
... Is through his stomach. Yeppers, sad but true. So in June, we'll collect recipes that will make a man, any man, very happy. We're looking for recipes that men always ask for when it is "their" special day. Yes, I know, we may very well end up with some artery-cloggers but it's the month set aside to make Dad happy. Hopefully the Dad in your life is health savvy and enjoys a meal that will stick to the ribs without causing too much damage elsewhere. Happy Father's Day to all the a2z guys out there. Here's to you! Send along recipes that are sure to please the guys. For our a2z guys, share recipes that really make you very happy. We'll post them on the first Sunday in July. Please read further so you'll be sure your recipes conform to posting standards.
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
The Way to a Man's Heart... 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: The Way to a Man's Heart...
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 (no columns or frames), 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: The Way to a Man's Heart....
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 The Way to a Man's Heart... has a deadline of June 30, 2008, and will be posted on July 6, 2008.
Please use this email link to submit a recipe for theme recipes: The Way to a Man's Heart...
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Vote for this Ezine at the Cumuli Ezine Finder.
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is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our June Birthday Babies:
1st Lynn in Manitoba, Canada
4th Dorine in Philadelphia, Pennsylvania
4th Aaliyah in Shomolu, Lagos
5th Sandra in Brighton, Missouri
5th Denise in Walkerton, Indiana
5th Lois in River Falls, Wisconsin
6th Lee J. in Chicago, Illinois
7th Margie W. in Lubbock, Texas
7th Patti in Aurora, Nebraska
7th Charlene in Keewatin, Ontario, Canada
7th Linda H. in Mt. Sterling, Kentucky
8th Crystal A. in Robinson, Texas
8th Sophia Rose V. in Bayshore, New York
8th Linda A. in Colorado Springs, Colorado
10th Jannie in Chumuckla-Jay, Florida
10th MaryLou S. in Exeter, Missouri
11th Charmaine in Florida
13th Carolyn A. in Saint Helen, Michigan
15th Mary Jane M. in Stockton, California
15th Xavier C. in Oxnard, California
16th John M. in Carrier Mills, Illinois
16th Tia H. in Kentville, NS, Canada
16th Dolores H. in Odessa, Texas
17th Linda G. in Michigan
18th Janet S. in Imboden, Arkansas
19th Vivi C. in Christchurch, New Zealand
20th Adryanna M. in Brownsville, Ohio
21st Cindy W. in Missouri
21st Judy B. in Warren, Ohio
21st Brianna M. in Brownsville, Ohio
21st Richard in Fort Worth, Texas
21st Leah M. in St. Catharines, Ontario, Canada
22nd Liz A. in Bakersfield, California
23rd Virginia T. in Laurelton, New York
23rd Judy M. in Canada
23rd Ethel M. in Rock Creek, West Virginia
23rd Cliffa B. in Andrews, Texas
23rd Viola J. in Chattanooga, Tennessee
24th Myles L. in Saint John, N.B. Canada
24th Dee Dee B. in Breckenridge Hills, Missouri
26th Carolyn N. in Castle Hill, Sydney, Australia
26th Sammi in Montgomery, Texas
28th Barb B. in Scranton, South Carolina
29th Tena B. in Fulton, Missouri
29th Kim M. in Rohnert Park, California
30th Jackie M. in Ormond Beach, Florida
30th LaQueta M. in Hattiesburg, Mississippi
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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How to use your IRS stimulus check responsibly!
(This one is a twist on some we've seen)
Shared by Anita K., WA State
As you may have heard, the Administration said each of us would get a rebate check to stimulate the economy.
If we spend that money at Wal-Mart, all the money will go to China.
If we spend it on gasoline it will go to the Arabs.
If we purchase a computer it will go to India.
If we purchase fruit and vegetables it will go to Mexico, Honduras, and Guatemala.
If we purchase a good car it will go to Japan or Mexico.
If we purchase useless crap it will go to Taiwan...
...and none of it will help the American economy.
We need to keep that money here in America.
The only way to keep that money here at home is to spend it at garage sales.. since those are the only businesses still in the U.S.
Thank You
The Perfect Dress
Shared by Rusty, FL
Jennifer's wedding day was fast approaching. Nothing could dampen her excitement -- not even her parents' nasty divorce.
Her mother had found the PERFECT dress to wear and would be the best dressed mother-of-the- bride ever! A week later, Jennifer was horrified to learn that her father's new young wife had bought the exact same dress as her mother! Jennifer asked her step mom to exchange it, but she refused. "Absolutely not. I look like a million bucks in this dress, and I'm wearing it," she replied.
Jennifer told her mother who graciously said, "Never mind sweetheart. I'll get another dress. After all, it's your special day." A few days later, they went shopping and did find another gorgeous dress.
When they stopped for lunch, Jennifer asked her mother, "Aren't you going to return the other dress? You really don't have another occasion where you could wear it."
Her mother just smiled and replied, "Of course I do, dear. I'm wearing it to the rehearsal dinner the night
before the wedding."
NOW I ASK YOU - IS THERE A WOMAN OUT THERE, ANYWHERE, WHO WOULDN'T ENJOY THIS STORY?
SEND IT TO EVERY WOMAN YOU KNOW!!!!
"Racism"
Shared by Jean, OH
Everyone is in a hurry to scream "racism" these days.
A man asks: "In what aisle could I find the Polish sausage?"
The clerk looks at him and says, "Are you Polish?"
The guy (clearly offended) says, "Well, yes I am. But let me ask you something. If I had asked for Italian sausage, would you ask me if I was Italian? Or if I had asked for German Bratwurst, would you ask me if I was German? Or if I asked for a kosher hot dog. would you ask me if I was Jewish? Or if I had asked for a Taco, would you ask if I was Mexican? If I asked for some Irish whiskey, would you ask if I was Irish?"
The clerk says, "Well, no, I probably wouldn't!"
With deep self-righteous indignation, the guy says, "Well then, why did you ask me if I'm Polish because I asked for Polish sausage?"
The clerk replied, "Because you're in Home Depot."
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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VANCOUVER, BRITISH COLUMBIA
SALMON TERIYAKI
"Wild salmon from British Columbia is one of the most spectacular seafood products in the world. Created and nourished by nature's goodness, BC wild salmon have lived in the cool, pristine Pacific Northwest waters for centuries. Today, not only is wild salmon an integral part of British
Columbia's wild and natural environment, it also plays a significant historical and traditional role in the lives of all British Columbians and has defined Canadian cuisine."
1 salmon fillet, about 11/2 lbs/750 g
OR
4 salmon steaks
1/2 cup brown sugar 125 mL
1/4cup soy sauce 50 mL
1/4 cup water 50 mL
2 Tbsp fresh lemon juice 25 mL
Heat brown sugar, soy sauce, water and lemon juice in a fry pan large enough to hold the salmon snugly. Boil, uncovered, stirring occasionally, until sugar is melted. Add salmon, reduce heat, and cover. Simmer salmon for 5-6 minutes per side. Remove the salmon and keep warm.
Boil the sauce until thickened, about 4 minutes. Serve the salmon drizzled with sauce and garnished with lemon slices.
TO BARBECUE:
Prepare sauce as directed above. Marinate salmon in sauce for 10 minutes. Preheat the barbecue and oil the grill to minimize sticking. Place on the hot grill and cook over medium-high heat for about 4-5 minutes per side, or until the salmon flakes easily.
Preparation time: 10 minutes.
Cooking time: 15 minutes.
Serves 4.
Source: BC Salmon Marketing Council
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:
HAM & CHEESE ROLLS
~Submitted by Brenda, AL
My cousin gave me this recipe this morning at church and I made it for lunch and it is really good!
Package of rolls in the little tin pan (already baked) I found mine in the deli section of Kroger
Dijon mustard
Peach preserves
Deli ham slices
Cheese slices (your favorite)
Chopped pecans
Cut top off rolls leaving them all together. Set aside.
Spread Dijon mustard on bottom covering all areas. Next spread preserves on top. Place ham making sure each roll has some of each ingredient as you go. Next place cheese on top of ham and top with pecans. Put top on and cover with foil and bake 350° for 30 minutes or until cheese is melted.
Cut into individual rolls to serve.
CREAM CHEESE CORN
~Submitted by Marty B., Tell City, IN
2-16 oz. cans cream style corn
8 oz. pkg. cream cheese
4 oz. can green chilies, chopped
1 Tbs. butter
Combine ingredients in a sauce pan. Simmer over low heat until cheese melts. Mix well.
Serves 4-6
SCALLOPED CHICKEN DINNER
~Submitted by Treva, NC
PREP 10 min.
COOK 45 min.
1 package (4.9 ounces) scalloped potatoes
1/8 teaspoon poultry seasoning
1 & 3/4 cups boiling water
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken
1 cup shredded carrots
1/2 cup chopped celery
1/4 cup finely chopped onion
Set the potatoes aside. Place the contents of the sauce mix in a large bowl; sprinkle with poultry seasoning. Whisk in the water and soup. Stir in chicken, carrots, celery, onion and potatoes. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 45-50 minutes or until vegetables are tender.
Serves 4
Source: Taste of Home
CHICKEN SALAD CASSEROLE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking with Jean
http://www.cookinwithjp.com/
2 cup chopped cooked chicken
1 cup chopped celery
1 can cream of chicken soup
3/4 cup mayonnaise
1 cup sliced diced water chestnuts
1/2 cup slivered almonds
4 tbs. butter
1 cup crushed corn flakes
Mix all ingredients except butter and corn flakes. Place in un greased 13 x 9 x 2 inch casserole. Melt butter and mix with corn flakes. Spread over casserole and bake at 350 degrees for 45 minutes. All ingredients may be mixed ahead except corn flakes and butter. This should be put on just before baking. Casserole should be eaten as soon as baked.
MALTED MILK BALL COOKIES
~Submitted by Laura W. in the A2Z Yahoo Forum
http://groups.yahoo.com/group/A2ZRecipes/
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup milk
1 tsp vanilla extract
1 1/2 cups roughly chopped maltesers/whoppers/malted milk balls
Preheat the oven to 350F and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together butter and sugar until light and fluffy. Stir in milk and vanilla, then gradually blend in the flour mixture. Do not
over-mix; stir only until no streaks of flour remain. Stir in the chopped Maltesers/Whoppers/Malted Milk Balls. Drop into 1-inch balls (tbsp sized balls) on the prepared baking sheet and bake for 12-14 minutes, until
lightly browned. Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Makes about 3-dozen cookies.
BROCCOLI BISCUIT SQUARES
~Submitted by Treva, TN
"With a cheesy biscuit-like crust, these pretty squares disappear quickly at our house. We enjoy them for breakfast, brunch and dinner. --Vi Janus, Pelican Lake, Wisconsin"
PREP 25 min.
COOK 25 min.
TOTAL 50 min.
INGREDIENTS
1 pound ground beef
1 can (4 ounces) mushroom stems and pieces, drained
1 small onion, chopped
2 cups biscuit/baking mix
2 cups (8 ounces) shredded cheddar cheese, divided
1/4 cup grated Parmesan cheese
1/2 cup water
3 cups frozen chopped broccoli, thawed and drained
4 eggs
1/2 cup milk
1 teaspoon salt
Dash pepper
DIRECTIONS
In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine biscuit mix, 1/2 cup cheddar cheese, Parmesan cheese and water until a soft dough forms. Press dough onto the bottom and 1/2 in. up the sides of a greased 13-in. x 9-in. x 2-in. baking dish. Stir remaining cheddar cheese into the beef mixture; spread over dough. Sprinkle with broccoli. In a large bowl, beat eggs, milk, salt and pepper. Pour over meat mixture. Bake, uncovered, at 400° for 25 minutes or until a knife inserted near center comes out clean.
Yield: 6 servings.
Source: Taste of Home Ground Beef Cookbook
CANDIED PEEL
~Submitted by Shirley, WA State
2 grapefruit or 3 oranges or 4 lemons
1 tsp. salt
1c. sugar
2 tbl. light corn syrup (Karo)
sugar for coating or dipping chocolate
Choose fruit that is bright, clean skinned, and free from blemishes.
Wash and take peel from fruit in quarters, removing any excess white portion or membrane. Place in saucepan and cover with water; add salt. Bring to boil and cook slowly for 20 minutes; drain. Cover with fresh water and boil again for about 30 minutes, or till peel is tender; drain. Lemon peel may need a slightly longer boiling period. Use scissors to cut peel into strips.
In sauce pan, combine sugar and corn syrup with ½ c. water. Bring to a boil and add cooked peel. Cook peel gently until syrup is nearly absorbed; cool in syrup. Drain peel on a small rack or large platter, separating strips to allow drying. Place a small amount of sugar in a jar or sack; drop a few pieces of peel in at a time and shake to coat well. Spread to dry on rack.
Optional:
Spiced peel: Add cinnamon, cloves or ginger to syrup.
Chocolate-Coated peel: Instead of rolling in sugar, roll in melted Dipping chocolate, spreading on waxed paper to dry.
Source: Sunset Magazine
OLD BAY BAKED POTATOES
~Submitted by Linda H., Rosharon, TX
6 potatoes, unpeeled (white or sweet)
2 tablespoons olive oil
1 tablespoon Old Bay Seasoning
Grated Parmesan cheese
Preheat oven to 375 degrees F.
Scrub potatoes and cut into wedges. Place on a nonstick rimmed baking sheet.
Mix olive oil and Old Bay Seasoning. Brush half on potatoes. Sprinkle with cheese. Bake for 30 minutes.
Turn wedges and brush with remaining oil/spice mix. Sprinkle with cheese and bake 30 minutes more.
Source: Don't remember source
BROWNIES: IN OR OUT OF A JAR
~Submitted by Treva, NC
Make up some yummy brownies using the recipe below. Or combine the dry ingredients to give neighbors a simple solution for homemade dessert. Reference this article on
The Magical Mason Jar to find out how to put the gift together. Add in your own brownie favorites, like mini marshmallows or butterscotch chips, as you see fit.
INGREDIENTS
2 & 1/4 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup chocolate, vanilla or butterscotch chips (optional)
1/2 cup mini marshmallows (optional)
1 & 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup melted butter
4 eggs
INSTRUCTIONS
Preheat the oven to 350°F and grease and flour a 9 x 9-inch baking pan.
Mix together flour, baking powder, salt, melted butter and eggs in a large bowl. Add in sugar, cocoa powder, marshmallows and chips if desired.
Mix all ingredients thoroughly until well blended.
Spread the brownie batter evenly into the greased baking pan.
Bake for 35-40 minutes or until an inserted toothpick comes out clean. Depending on what special ingredients you add, cooking time will vary. Make sure you keep an eye on your brownies. Cool completely in pan before cutting into squares.
Source: Homemade Simple
PUNCH BOWL CAKE
~Submitted by Johnny, LA
1 chocolate cake, baked and cut into small pieces
1 large package chocolate pudding, prepared
1 jar caramel sauce
1 container cool whip (12 oz)
3 Skor or Heath bars, broken into pieces
Put cake pieces in bowl (glass looks best). Mix in chocolate pudding, then caramel sauce. Spread Cool Whip on top. Sprinkle candy on top. Refrigerate. Dip out with ice cream scoop. Rich and very yummy!
CROCKPOT MEATBALL AND POTATO STEW
~Submitted by Jessica, Corfu, Greece
frozen meatballs
potatoes, peeled and sliced
bag baby carrots
celery, chopped
ready to serve chicken or vegetable broth
chopped fresh parsley
pepper
can evaporated milk
Put all ingredients except evaporated milk in a 3-4 quart crockpot, except milk. Cover and cook on low 10-12 hours. Stir in evaporated milk during last hour and cook until thoroughly heated.
4-6 servings
QUICK APPLE DUMPLINGS
~Submitted by Treva, NC
1 & 1/2 cups sugar
2 cups water
1/2 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg, divided
1/4 cup butter or margarine
2/3 cup sugar
2 (15-ounce) packages refrigerated piecrusts
8 medium Braeburn apples, peeled and cored*
3 tablespoons butter or margarine, cut up
Vanilla ice cream (optional)
Bring 1 & 1/2 cups sugar, 2 cups water, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg to a boil in a saucepan over medium-high heat, stirring constantly; reduce heat, and simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in 1/4 cup butter. Set syrup aside.
Combine 2/3 cup sugar, remaining 1/4 teaspoon cinnamon, and remaining 1/4 teaspoon nutmeg.
Cut piecrusts in half, and roll into 8-inch circles. Place 1 apple in center of each circle. Sprinkle each evenly with sugar mixture; dot evenly with 3 tablespoons butter.
Fold dough over apples, pinching to seal. Place in a lightly greased 13- x 9-inch baking dish. Drizzle with syrup.
Bake at 375° for 40 to 45 minutes. Serve with vanilla ice cream, if desired.
*Golden Delicious or Granny Smith apples may be substituted.
Yield: 8 servings
Source: Southern Living
MEXICAN LENTIL CASSEROLE
~Submitted by Luanne, FL
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
4 cups water
1 cup lentils, uncooked
1 1/2 cups brown rice, cooked
6 ounces tomato paste
1 1/4 ounces taco seasoning mix ( packet)
1/2 teaspoon chili powder
Directions:
In a medium saucepan, combine onions, green pepper, celery and water. Bring to a boil over medium heat. Stir in lentils, cover pot, reduce heat to low, and simmer 40 minutes.
Preheat oven to 375 degrees F. Lightly oil a 1 3/4-quart casserole or spray with a nonstick cooking spray.
Remove saucepan from heat and stir in remaining ingredients, mixing well. Spoon into prepared casserole. Bake, uncovered, 25 minutes. Let stand 5 minutes before serving.
BLACKBERRY COBBLER
~Submitted by Pat, Minden, NV
2 c fresh blackberries (or can)
1 c flour
1/2 c sugar
1 t baking powder
1 stick butter, melted
1/2 c milk
1/2 t vanilla
1/2 c hot water
1/2 c sugar
Preheat oven to 350°. Place blackberries in a 9 x 9 pan. Combine butter, flour, 1/2 c sugar, baking powder, milk and vanilla. Pour over fruit. Combine water and 1/2 c sugar. Pour over flour mixture. Bake for 55 minutes or until done.
Source: Best Damn Desserts From Bear Wallow to Goosehorn
TURKEY WITH HONEY-ROASTED CARROTS
~Submitted by Treva, NC
POINTS® Value: 4
Servings: 4
Preparation Time: 20 min
Cooking Time: 40 min
Level of Difficulty: Moderate
4 medium carrot(s), peeled and cut into 2-inch pieces
1/4 tsp dried thyme
1 tsp vegetable oil
1 medium red onion(s), cut into 1-inch pieces
2 & 1/2 Tbsp apple cider vinegar
2 Tbsp honey
1 pound boneless, skinless turkey breast(s), four 4-oz pieces
1 & 1/2 cup fat-free chicken broth
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Preheat oven to 400°F.
In a 9 X 13-inch roasting pan, combine carrots, thyme and oil.
Add 1/2 cup of broth to pan and cook 12 minutes.
Meanwhile, mix together onion, vinegar and honey in a small bowl; add to roasting pan and cook 10 minutes more.
Reduce oven temperature to 325°F. Add turkey to roasting pan and coat with remaining 1 cup broth. Season with salt and pepper and continue to roast until turkey is cooked through, about 12 to 15 minutes.
Remove turkey from oven and transfer to platter. Remove vegetables from pan with a slotted spoon and place on top of turkey; cover and keep warm. Pour pan juices into a small saucepan and boil until reduced to about 1/3 cup. Drizzle over turkey and vegetables; serve.
Source: Weight Watchers
LEMON ZUCCHINI LOAF
~Submitted by Patricia, Charlevoix, MI
3 cups grated zucchini packed (yellow preferred)
2 cups sugar
1 tsp soda
1 tsp baking powder
1 tsp salt
4 cups flour
1/2 cup oil
3 eggs
1/4 cup fresh lemon juice
1 tbs grated lemon peel
Mix dry ingredients together and set aside. In large bowl mix wet ingredients and then add the dry, stirring until just blended. Pour into two greased 8 1/2 x 4 1/2 loaf pans. Bake 55 minutes until golden brown and toothpick comes out clean.
CASHEW TUNA (OR CHICKEN) DINNER
~Submitted by Mary S., Nashville, TN
1 can drained tuna or 1 C. cooked diced chicken -- (7 oz.)
1 cup diced celery
1/2 cup diced onion
3 tablespoons Butter or margarine
1 can condensed cream of mushroom soup -- (cream of celery -- gives nice change)
1 can drained bean sprouts -- (16oz.)
1 tablespoon soy sauce
1 cup cashew nuts
Chow mein noodles
Combine all ingred. except noodles in crock pot. Stir well, and cook for 5 to 7 hours on low. Serve over chow mein noodles (or rice).
CHOCOLATE CHIP BANANA BREAD
~Submitted by Treva, NC
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup mashed ripe banana(2 to 3 medium)
1/2 cup shortening
2 eggs
1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
1/2 cup chopped walnuts
1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan.
2. Combine all ingredients except small chocolate chips and walnuts in large bowl; blend well on medium speed of mixer. Stir in small chocolate chips and walnuts. Pour batter into prepared pan.
3. Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. 1 loaf (18 servings)
VARIATION: HERSHEY'S Milk Chocolate Chips. HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips may be substituted for small chocolate chips.
Source: Hersheys Kitchen
ONION MARMALADE
~Submitted by Leasa, IA
This is great on brats, which we really love this time of year. It's better made a day before.
1/4 C Olive oil
3 large sweet onions, chopped
1/4 C dry red wine
1/4 C Balsamic vinegar
1 T sugar
1 t finely minced fresh thyme
1/2 t salt
pepper to taste
In large deep skillet, heat oil over med-high heat. Add onions and saute, stirring frequently, until very soft, about 10-15 mins. (be patient)
Add wine, vinegar and sugar, reduce heat to low and simmer, stirring occasionally, until almost all of the liquid is evaporated, about 10 mins.
Stir in thyme, salt and pepper. Remove from heat and cool.
Keep chilled until ready to use.
Source: The Culinary World
STACY'S FRUIT SALAD
~Submitted by Jean M., OH
1 large can pineapple, chunks or tidbits
2 cans mandarin oranges
Drain and save juice
Put fruit in large bowl and mix in
3 cups mini-marshmallows ( can use colored )
Measure juice to have 2 cups and boil 2 minutes
Remove from heat and stir in 2 pkg Vanilla pudding ( NOT instant)
Cook until thick, and cool
Add sliced bananas to fruit and any other fruit or berry that will hold it's color. Berries would be apt to release juices and change looks of salad .
Kiwi quarters would work
Carefully fold sauce into fruit mix
Cover and chill
SPAGHETTI AND MEATBALLS CLASSICO
~Submitted by Treva, NC
Preparation Time: 20 minutes plus chilling
Cooking Time: 30 minutes
Serves 4
Everyone at the table will love this Italian specialty made with your own ingredients.
1/4 cup olive oil
1 jar (16 ounces) pasta sauce
8 ounces spaghetti
1/4 cup grated Parmesan cheese
For the Meatballs
1 pound ground beef
1 tablespoon bread crumbs
1 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1 clove garlic, minced
1 small onion, chopped
1 egg, beaten
1. For meatballs, in a large bowl, combine beef, bread crumbs, parsley, oregano, pepper, garlic, onion and egg. Form beef mixture into 1-inch meatballs. Place in a single layer on a plate; cover with plastic wrap. Refrigerate for 30 minutes.
2. In a large skillet, heat oil over medium-high heat; add meatballs. Cook until lightly browned, about 3 minutes; drain oil.
3. Add pasta sauce to meatballs; reduce heat to low. Cook meatballs for about 25 minutes. Meanwhile, cook pasta according to package directions.
4. Drain pasta; place in a serving bowl. Spoon meatballs and sauce over top. Sprinkle with Parmesan.
Serving Suggestion:
Tossed Green Salad topped with your favorite dressing.
Crusty bread or bread sticks.
Garnish meatball platter with a few spigs of fresh parsley on top.
VELVEETA CHEESY BEEF STROGANOFF
~Submitted by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 lb. ground beef
2 C. water
3 C. (6 oz) egg noodles uncooked
3/4 lb. Velveeta cubed
1 can (10 oz) cream of mushroom soup
1/4 t. pepper
Brown meat in large skillet; drain. Stir in water. Bring to a boil. Stir in noodles. Reduce heat to medium-low; cover. Simmer 8 minutes or until noodles are tender.
Add Velveeta, soup and pepper; stir until Velveeta is melted.
LEMON-GINGER SPONGE CAKE
~Submitted by Larry Holmes, Toronto, Canada
8 eggs, separated
1 cup sugar
2 tablespoons lemon juice
grated zest of 1/2 lemon
3/4 cup all-purpose flour
pinch salt
1 teaspoon baking powder
1/2 teaspoon ground ginger
Preheat oven to 375 degrees. Grease and flour a 9-inch tube pan.
In large bowl, beat yolks with half the sugar about 5 minutes or until thick and pale. Stir in lemon juice and zest. In a medium bowl, beat egg whites until thick and foamy. Gradually add remaining sugar and beat until stiff and shiny. Combine flour, salt, baking powder, and ginger and add to yolks. Place whites over yolk mixture and fold gently until blended. Bake for 50 minutes or until top springs back when pressed. Cool upside down on cake rack for at least 30 minutes. to remove cake from pan, run a sharp knife along edge and release. Delicious with your favorite ice cream or by itself.
Serves 12
FLAXSEED AND RYE BREADSTICKS
~Submitted by Treva, NC
16 breadsticks
1/3 cup flaxseeds
2 & 1/4 to 2 & 3/4 cups all-purpose flour
1 cup rye flour
1 package active dry yeast
1 & 1/2 cups warm water (120 degree F to 130 degree F)
2 tablespoons olive oil
1 tablespoon honey
1 & 1/4 teaspoons salt Nonstick cooking spray
2 tablespoons flaxseeds
1. Heat a large skillet over medium-low heat. Add the 1/3 cup flaxseeds; cook and stir for 5 to 7 minutes or until seeds "pop"; cool. In a blender, cover and blend until ground (you should have about 1/2 cup).
2. In a large bowl, stir together 1 cup of the all-purpose flour, the rye flour, and yeast. Add the warm water, oil, honey, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the ground flaxseeds and as much of the remaining all-purpose flour as you can.
3. Turn out dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of the dough. Cover; let rise in a warm place until nearly double in size (about 1 hour).
4. Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Coat 2 baking sheets with cooking spray; set aside.
5. Roll dough into a 16x8-inch rectangle. Brush generously with water. Sprinkle with 2 tablespoons flaxseeds. Gently pat flaxseeds into dough. Cut dough crosswise into 1-inch-wide strips.
6. Place strips 1 inch apart on prepared baking sheets, twisting breadsticks 2 to 3 times, if desired. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 425 degree F.
7. Bake breadsticks for 12 to 15 minutes or until golden. Remove from baking sheets. Cool on wire racks. Makes 16 breadsticks.
Nutrition facts per serving: Servings Per Recipe 16 breadsticks Calories 134 Total Fat (g) 4 Saturated Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 185 Carbohydrate (g) 21 Fiber (g) 3 Protein (g) 4 Starch (d.e.) 1.5 Fat (d.e.) .5
*Percent Daily Values are base on a 2,000 calorie diet
POT ROAST
~Submitted by Jim D., WA State
Ingredients:
1 beef roast, any cut, to fit size of crock pot
1 Pkg. Hidden Valley Ranch Dressing mix
1 pkg. brown gravy mix
1 pkg. Italian Dressing mix
1/2 C. water
Combine mixes well and sprinkle over roast in pot. Pour water into bottom of crock pot. Cook on low for 6-7 hours.
IRISH SODA BREAD
~Submitted by Mary H., Montreal, Canada
This is so easy, fast and delicious, and anyone can make it. It was a big hit at an after-church Potluck luncheon after church last Sunday that I got a lot of requests for the recipe. All you need is a pocket of time of about an hour and a half. I made it in the morning so that it would be fresh, took it out of the oven, immediately wrapped it in foil and a paper towel, then in a paper bag, then brought it to church. The loaf was still warm when I arrived!!! :-) Take good care, everybody. ~Mary
2 cups whole wheat flour
2 cups white flour
2 teaspoons baking powder
1 teaspoon baking soda
1 egg
1 1/2 cups buttermilk (or add two tablespoons vinegar to milk, or use powdered milk and add the vinegar)
2 tablespoons syrup (any kind; molasses is good)
Line a cookie sheet with foil. Preheat oven to 375 degrees F.
Combine dry ingredients. Make a well in the centre and add wet ingredients; mix well. Mix both together until dough lets go of side of bowl.
Holding bowl with one hand, knead dough in bowl 5 or 6 times with the other, floured hand, turning dough over as you go. Turn loaf onto cookie sheet. Shape into a round loaf (it will probably be a round shape already!). Score the loaf with a few knife lines and bake for 45 - 60 minutes.
Loaf is done when it sounds hollow when tapped with the back of a fork.
GRILLED TERIYAKI TUNA WRAPS
~Submitted by Treva, NC
Fresh or canned, tuna makes a light meal.
8 wraps
Prep: 25 minutes
Marinate: 1 to 2 hours
Grill: 8 minutes
3 (8-ounce) tuna steaks, 1-inch thick*
1/3 cup soy sauce
2 cloves garlic, minced
1 & 1/2 teaspoon packed brown sugar
1 & 1/2 teaspoon finely shredded fresh ginger
8 (10-inch) flour tortillas
1 tablespoon cooking oil
3/4 cup fat-free dairy sour cream
3/4 cup bottled honey-mustard salad dressing
2 cups lightly packed arugula leaves
1 large red onion, sliced (1 cup)
1 medium tomato, chopped (1 cup)
1. Place fish in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, garlic, sugar, and ginger; pour over fish. Seal bag. Marinate in refrigerator 1 to 2 hours; turn bag occasionally. Drain; discard marinade. For charcoal grill, grill fish on greased rack of uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily (tuna may be slightly pink in center), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover; grill as above.) Cut tuna into 1/2-inch chunks. Brush both sides of tortillas lightly with cooking oil and place 2 at a time on grill rack for 30 to 45 seconds or just until warmed.
2. In a medium bowl stir together sour cream and salad dressing. For each wrap, spread 3 tablespoons of the sour cream mixture on a tortilla. Place some of the tuna near an edge of tortilla. Top with some of the arugula, onion, and tomato. Fold edge over filling; fold in the sides and roll up. Makes 8 wraps.
*Note: To substitute one 1 & 1/2-pound beef flank steak, marinate as above. Grill directly over medium coals 17 to 21 minutes or until medium (160 degree F); turn once. Serve as above.
Nutrition facts per serving: Servings Per Recipe 8 wraps Calories 384 Total Fat (g) 15 Saturated Fat (g) 3 Monounsaturated Fat (g) 4 Polyunsaturated Fat (g) 3 Cholesterol (mg) 42 Sodium (mg) 610 Carbohydrate (g) 35 Total Sugar (g) 7 Fiber (g) 2 Protein (g) 25 Vitamin C (DV%) 11 Calcium (DV%) 10 Iron (DV%) 14
*Percent Daily Values are base on a 2,000 calorie diet
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CREAM CHEESE BONBONS
~Submitted by Jim D., WA State
SERVINGS 18
CATEGORY Lower Fat
METHOD Chill
PREP 20 min.
TOTAL 20 min.
INGREDIENTS
1 package (8 ounces) reduced-fat cream cheese
Sugar substitute equivalent to 1/3 cup sugar
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 cup flaked coconut
1 square (1 ounce) unsweetened chocolate, grated
DIRECTIONS
In a small mixing bowl, beat the cream cheese, sugar substitute, sugar and vanilla until smooth. Stir in coconut until combined. Refrigerate for 30 minutes or until easy to handle. Shape into 1-in. Balls; roll in grated chocolate. Refrigerate for at least 1 hour. Store in an airtight container in the refrigerator.
Yield: 1-1/2 dozen.
Nutrition Facts One serving: One bonbon
Calories: 73 Fat: 6 g Saturated Fat: 4 g Cholesterol: 10 mg Sodium: 64 mg Carbohydrate: 5 g Fiber: 0 g Protein: 2 g
Diabetic Exch: 1 fat, 1/2 starch.
Source: Light & Tasty
ZUCCHINI BREAD
~Submitted by Treva, NC
This healthy and sweet bread recipe makes two loaves. For your own special touch add 1/2 cup of your favorite nuts like chopped pecans or walnuts or even some shredded carrot. Since you never know whether or not someone is allergic to nuts, make one loaf with nuts and one without just to be safe. You can also give the loaf pans as a gift with a bright ribbon or twine tied around them.
2 cups coarsely shredded zucchini
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup applesauce
2 eggs
1/3 cup vegetable oil
1 tablespoon vanilla extract
1/2 cup nuts and/or: 1 cup shredded carrot (optional)
Cooking spray
Preheat oven to 350°F.
Place shredded zucchini on layered paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside. Don’t dry excessively. (Do the same with shredded carrot if you decide to add it.)
Combine zucchini, applesauce, egg, oil, and vanilla in a large bowl.
Combine flour, sugar, baking soda, salt, ground cinnamon and baking powder in a medium-sized bowl. Slowly add to the wet mixture until blended well.
Divide batter evenly between two 7 1/2 x 3-inch loaf pans you have coated with cooking spray. (Make sure to mix in nuts after you divide the batter so one loaf will have nuts and one loaf won’t.)
Bake both loaves in the oven for 1 hour and 15 minutes. They’re done when you can insert a toothpick and it comes out clean. Let cool in pans 10 minutes on a wire rack; remove bread from pans, and let cool completely on wire rack. (If you choose to give the pans as gifts, wait until they have cooled, wash them off, add ribbon or twine and put the loaves back in.
FRUIT SORBET
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
http://www.cookinwithjp.com/
Prepare a few different flavors of refreshing sorbet and scoop a variety onto serving plates for an elegant presentation. These are especially delicious when served with fruit sauce.
2/3 cup (150 ml) water
2/3 cup (150 ml) Splenda Granular
4 tsp (20 ml) lemon juice
1 medium honeydew melon, cantaloupe or pineapple
1. In small saucepan, combine water, Splenda and lemon juice, Bring to boil; boil 1 minute. Cool to room temperature, about 15 minutes.
2. Remove rind and seeds from fruit. Place fruit in food processor or blender and puree until smooth. (There should be 2 1/2 - 3 cups (625 - 750 ml) puree). Add Splenda mixture, process until blended. Pour into 8 x 8 x 2 inch (20 x 20 x 5 cm) metal pan. Freeze at least 4 hours or overnight. Cover pan for longer storage.
3. Let stand at room temperature about 15 minutes to soften slightly before serving. Scoop into dessert dishes.
Makes 8 servings
Raspberry Sorbet:: Use 4 cups ( 1 L) fresh or frozen raspberries. Puree as above. Press through sieve to remove seeds. Proceed as above.
Note :If you have an ice cream maker, follow manufacturer's directions.
Honeydew: Cantaloupe: Raspberry:
Energy: 65 calories Energy: 32 calories Energy: 31 calories
Protein: 0.7 Protein: 0.6 Protein: 0.4 G
Fat: 0.2 Fat: 0.2 Fat: 0.3 G
Carbohydrates: 17 Carbohydrates: 7.8 Carbohydrates: 7.6 G
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STUFFED CELERY WITH APPLES AND CHEESE
~Submitted by Mary S., Nashville, TN
Yield: 48 appetizers
INGREDIENTS
- 8-ounce block light (Neufchatel) cream cheese
- 1 large Granny Smith apple, peeled and very finely chopped (about 1 cup)
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/4 cup finely chopped dates
- 1/4 cup finely chopped walnuts
- 48 pieces celery (2 inches each)
DIRECTIONS
To make the filling, place the cream cheese, apples, cheese, dates, and walnuts in a medium bowl and beat to mix well. Cover and chill for at least 1 hour.
Pipe or spoon about 2 teaspoons of the filling into each piece of celery. Serve immediately.
Nutritional Information Per Serving (per 3 appetizers):
Calories: 74, Carbohydrates: 5 g, Cholesterol: 12 mg,
Fat: 4.7 g, Saturated Fat: 2.4 g, Fiber: 1 g,
Protein: 3.4 g, Sodium: 109 mg, Calcium: 56 mg
Diabetic Exchanges: 1/3 Fruit, 1 Fat
Source: "The Complete Diabetes Prevention Plan"
GRILLED CHICKEN BREASTS WITH FRUIT SALSA
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
For Fruit Salsa:
- 2 cans (8 ounces each) crushed pineapple, packed in juice, drained
- 1 mango, peeled and cubed
- 1/2 papaya, peeled and cubed
- 2 tablespoons rice vinegar
- 1 tablespoon finely minced cilantro
- 1 tablespoon minced red pepper
- 2 whole chicken breasts, boned, skinned, halved (10 ounces meat each)
- 2 teaspoons olive oil
For Garnish:
- kiwi slices
DIRECTIONS
In a medium bowl, combine salsa ingredients. Cover and refrigerate for 1 hour.
Preheat an oven broiler or outdoor grill. Brush the chicken breasts with the olive oil. Grill or broil the chicken about 7 minutes per side or until no pink remains.
To serve: Place fruit salsa on a plate using a few spoonfuls per person. Top with a cooked chicken breast. Garnish with a kiwi slice.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 305, Fat: 6 g, Cholesterol: 85 mg, Sodium: 79 mg,
Carbohydrate: 30 g, Dietary Fiber: 3 g, Sugars: 25 g, Protein: 32 g
Diabetic Exchanges: 4 Very Lean Meat, 2 Fruit, 1 Fat
Source: "The Diabetes Food and Nutrition Bible" by Hope Warshaw
LOW-FAT LEMON CHEESECAKE
~Submitted by Mary S., Nashville, TN
Yield: 16 slices
INGREDIENTS
- 1/4 cup graham cracker crumbs
- 16 ounces fat-free cream cheese
- 1 cup sugar
- 2/3 cup egg substitute
- 1-3/4 to 2 cups plain yogurt cheese (yogurt drained in cheesecloth until semisolid)
- 2 teaspoons vanilla
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- Sliced oranges, strawberries, and/or kiwis for garnish
DIRECTIONS
Preheat oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray and sprinkle bottom with graham cracker crumbs. Refrigerate.
In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add remaining ingredients except fruit and beat until smooth. Pour into pan.
Bake 50-60 minutes or until edges are set. (To minimize cracking, place a shallow pan half full of hot water on lower oven rack while baking.)
Remove from oven and cool on a wire rack. Remove sides of pan and refrigerate 6 hours or overnight. Top with fruit just before serving.
Nutritional Information Per Serving (1 slice):
Calories: 101, Fat: 0 g, Cholesterol: 4 mg, Sodium: 196 mg,
Carbohydrate: 18 g, Dietary Fiber: 0 g, Sugars: 15 g, Protein: 7 g
Diabetic Exchanges: 1 Carbohydrate
Source: "Magic Menus for People with Diabetes"
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BEEF/LAMB & EGGPLANT RAGU
~Submitted by Treva, NC
Makes 2 servings
4 ounces whole-wheat rigatoni or penne
4 ounces ground lamb or lean ground beef
2 cloves garlic, chopped
1/4 teaspoon fennel seed
1 & 1/2 cups diced eggplant
1 teaspoon extra-virgin olive oil
1 8-ounce can no-salt-added tomato sauce
1/2 cup red wine
1 & 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon pine nuts, toasted (see Tip)
1/4 cup crumbled feta (optional)
1. Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.
2. Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in oregano, salt and pepper.
3. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
Tips To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition Information Per serving: 422 calories; 10 g fat (3 g sat, 4 g mono); 37 mg cholesterol; 57 g carbohydrate; 20 g protein; 10 g fiber; 343 mg sodium; 795 mg potassium.
Nutrition bonus: Vitamin C (30% daily value), Vitamin A (25% dv), Magnesium (24% dv), Potassium (23% dv). 3 Carbohydrate Servings
Exchanges: 3 starch, 2 vegetable, 2 medium fat meat
ASIAN PORK-AND-NOODLE SOUP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking with Jean
http://www.cookinwithjp.com/
Save time by cooking the pork while the broth mixture simmers.
2 cups water
1/2 cup drained, sliced water chestnuts
1/4 cup thinly sliced fresh shiitake mushroom caps
1 teaspoon minced peeled fresh ginger
1 teaspoon low-sodium soy sauce
2 green onions, cut into 2-inch pieces
2 garlic cloves, thinly sliced
1 (14 1/4-ounce) can low-salt beef broth
1 (3-inch) cinnamon stick
6 ounces pork tenderloin
1/8 teaspoon black pepper
Cooking spray
2 ounces uncooked soba (buckwheat noodles), broken in half
1 tablespoon rice vinegar
1/2 teaspoon dark sesame oil
Bring first 9 ingredients to a boil in a large saucepan; reduce heat, and simmer for 30 minutes.
Preheat broiler.
Sprinkle pork with pepper; place on a broiler pan coated with cooking spray. Broil 7 minutes on each side or until done. Cool slightly; cut pork into strips.
Bring broth mixture to a boil; add soba noodles. Cook 6 minutes or until tender. Stir in pork, vinegar, and oil.
Yield: 2 servings (serving size: 2 cups)
CALORIES 277 (17% from fat); FAT 5.2g (satfat 1.2g, monofat 1.8g, polyfat 0.9g); PROTEIN 23.4g; CARBOHYDRATE 29.8g; FIBER 1g; CHOLESTEROL 59mg; IRON 2.7mg; SODIUM 137mg; CALCIUM 39mg;
Source: Cooking Light, October 1999
PARMESAN CHICKEN AND BROCCOLI PASTA FOR TWO
~Submitted by Mary S., Nashville, TN
4 ounces spaghetti, uncooked
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
2 cloves garlic, minced
1/2 pound boneless skinless chicken breasts, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
4 teaspoons KRAFT 100% Grated Parmesan Cheese
Cook pasta as directed on package.
Meanwhile, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli. Cook and stir 5 to 7 min. or until chicken is cooked through.
Add tomatoes and half of the mozzarella cheese to skillet; stir to mix lightly. Cook until heated through. Spoon over pasta; sprinkle with remaining mozzarella cheese and the Parmesan cheese.
Yield: 2 servings
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PECAN-CRUSTED CHICKEN SALAD
Juicy, warm chicken breasts baked in a crunchy pecan and garlic flavored coating sit on a bed of crisp romaine lettuce. Dried cranberries and mandarin oranges add a sweetness that is balanced by crumbled blue cheese. Ranch dressing ties the dish together to make a wonderfully light, filling salad.
Makes: 4 servings
1 cup creamy garlic salad dressing
1 cup finely chopped pecans
4 skinless, boneless chicken breast halves
1 head romaine lettuce leaves, torn into 1/2 inch wide strips
1 (15 ounce) can mandarin oranges, drained
1 cup dried cranberries
4 ounces blue cheese, crumbled
1/2 cup Ranch dressing
Preheat oven to 400 degrees F. Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking
sheet. Bake chicken 25 mins in the preheated oven, until juices run clear. Cool slightly, and cut into
strips. On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.
Source: Diana Rattray, Southern U.S. Cuisine.
MANDARIN-STYLE RIBS
(Crockpot)
1/4 cup soy sauce
1/4 cup orange marmalade
2 Tbsp. catsup
1 clove garlic - crushed
3-4 lbs. pork ribs
Combine all but ribs and brush on both sides of ribs. Place ribs in crock pot and pour remaining sauce over ribs. Cover and cook on low 8- 10 hours.
CHEESE ONION BREAD
Makes 12 servings
Low-Fat
Prep: 5 min
Bake: About 3 hr 30 min
1 1/2-pound loaf, 12 slices
We don't recommend this recipe for bread machines that have cast-aluminum pans in a horizontal-loaf shape because our results after several tests were unsatisfactory.
3/4 cup plus 2 tbsp water
3 cups bread flour
3/4 cup shredded cheddar cheese (3 ounces)
2 tablespoons sugar
1 tablespoon nonfat dry milk powder
2 teaspoons instant minced onions
1 teaspoon salt
1 1/4 teaspoons bread machine yeast
1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
2. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan to wire rack; cool.
NUTRITION FACTS: 1 Slice Calories 165 (Calories from Fat 25); Fat 3g (Saturated 2g); Cholesterol 10mg; Sodium 240mg; Carbohydrate 29g (Dietary Fiber 1g); Protein 6g
% DAILY VALUE: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 10%
DIET EXCHANGES: 2 Starch
Source: Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 10th Edition.
BAILEY'S ORIGINAL IRISH CREAM
1 cup light cream
1 can sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine all the ingredients in a blender and blend at high speed for about 20 seconds.
Transfer to a clean bottle with a tightly fitting cap.
Store, refrigerated, and shake well before using.
BLEU CHEESE AND CHIVE SMASHED POTATOES
This one's for Jim in WA State. We share an affection for Bleu cheese.
2 pounds red potatoes, peeled (I do not peel them)
1/2 cup crumbled bleu cheese
1/4 cup butter
1/4 cup snipped fresh chives
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Wash potatoes and cut into 1 1/2-inch chunks. Cook in boiling water for 15 to 20 minutes or until tender when pierced with a fork; drain well. Mash with a potato masher to desired consistency, and stir in remaining ingredients. Return to stove and cook for a few minutes more until very hot.
BENIHANA'S FRIED RICE
1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce
Salt
Pepper
Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Saute until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
KFC BBQ BAKED BEANS
1 can (28 oz.) Bushes Baked beans
1/3-1/2 cup BBQ sauce (depending on how tangy you like it)
1/4 cup brown sugar
1/4 cup finely diced onions
1/2 cup hickory smoked bacon
Fry bacon lightly (until heated through but still soggy). Then put everything in a
casserole dish and bake for about 20-30 min at 350. It can be done in a saucepan but will not be quite as flavorful.
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
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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
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Contact him using this special link: Dilly Core.
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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!
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