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A to Z Recipes
June 18, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I pray none of you or your loved ones were affected by the horrible floods of late. No matter where you live, you just never know what or when the weather will do such things. Oddly enough, a friend of mine moved away from the Gulf Coast because she wanted to be far away from the threat of floods and hurricanes. The constant worry literally made her sick. Guess what? Yeppers. Just what she ran away from only no worries (until now). She is fine but says she may be looking for somewhere else to live. I tease that she should just come on back to Texas!
Patricia in MI is asking the following:
"When next you get a chance, would you ask the readers for a good ketchup - or is that catsup - recipe. Once upon a time I found a dandy mix that tasted more like steak sauce, went back for more the next year and BAH - not available. Would really like to put ketchup in the canning issue." Please use this link for your
Catsup Recipe for Patricia in
Michigan.
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 North Vancouver,
BC. Our trip dates are August 12 - 19. It will be a lovely time of year, so please drop me a line 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 the guys, 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 about
45 recipes in this issue alone? Visit the Monthly Theme - Recipe Submission section for details and links to be used. Thanks!
We've got some funnies and food for you today. We've also got something to make you think (even my
"Food For Thought" item that is a bit politically incorrect but soooo true). Look at who did all the sharing for you:
Rusty, FL
Marilyn, Canton, OH
Larry Holmes, Toronto, Canada
Marty B., Tell City, IN
Johnny, LA
Treva, NC
Shirley, WA State
Mary S., Nashville, TN
Jean, Syracuse, NY
Patricia, Charlevoix, MI
Jim D., WA State
Leasa, IA
Linda H., Rosharon, TX
Luanne, FL
Brenda, AL
Pat, Minden, NV
Aafrin, Pune, India
We'll see you here again on Sunday, 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, twenty 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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(This is a bit indelicate but... whatever !!!)
OPEC sells oil for $136.00 a barrel.
OPEC nations buy U.S. grain at $7.00 a bushel.
Solution: Sell U.S. grain to OPEC nations for $136.00 a bushel !!!
Can't buy it?
Tough!
Eat your oil!
Ought to go well with a nice, thick, grilled filet of camel butt !!!
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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Shared by Rusty, FL
I thought this story was heart-warming and it spoke to how often we have such busy lives and think we don't have time to fit another thing into our day. Some times we are an answer to another's prayers.
MAGNOLIAS
By Edna Ellison
I spent the week before my daughter's June wedding running last-minute trips to the caterer, florist, tuxedo shop, and the church about forty miles away.
As happy as I was that Patsy was marrying a good Christian young man, I felt laden with responsibilities as I watched my budget so many details, so many bills, and so little time. My son Jack was away at college, but he said he would be there to walk his younger sister down the aisle, taking the place of his dad who had died a few years before. He teased Patsy, saying he'd wanted to give her away since she was about three years old!
To save money, I gathered blossoms from several friends who had large magnolia trees. Their luscious, creamy-white blooms and slick green leaves would make beautiful arrangements against the rich dark wood inside the church.
After the rehearsal dinner the night before the wedding, we banked the podium area and choir loft with magnolias. As we left just before midnight, I felt tired but satisfied this would be the best wedding any bride had ever had! The music, the ceremony, the reception - and especially the flowers - would be remembered for years.
The big day arrived the busiest day of my life and while her bridesmaids helped Patsy to dress, her
fiancé Tim walked with me to the sanctuary to do a final check. When we opened the door and felt a rush of hot air, I almost fainted; and then I saw them all the beautiful white flowers were black. Funeral black. An electrical storm during the
night had knocked out the air conditioning system, and on that hot summer day, the flowers had wilted and died.
I panicked, knowing I didn't have time to drive back to our hometown, gather more flowers, and return in time for the wedding.
Tim turned to me. "Edna, can you get more flowers? I'll throw away these dead ones and put fresh flowers in these arrangements." I mumbled, "Sure," as he be-bopped down the hall to put on his cuff links.
Alone in the large sanctuary, I looked up at the dark wooden beams in the arched ceiling. "Lord," I prayed, "please help me. I don't know anyone in this town. Help me find someone willing to give me flowers - in a hurry!" I scurried out praying for four things: the blessing of white magnolias, courage to find them in an unfamiliar yard, safety from any dog that may bite my leg, and a nice person who would not get out a shotgun when I asked to cut his tree to shreds.
As I left the church, I saw magnolia trees in the distance. I approached a house... No dog in sight. I knocked on the door and an older man answered. So far so good . . . No shotgun. When I stated my plea, the man beamed, "I'd be happy to!" He climbed a stepladder and cut large boughs and handed them down to me. Minutes later, as I lifted the last armload into my car trunk, I said, "Sir, you've made the mother of a bride happy today." "No, Ma'am," he said. "You don't understand what's happening here." "What?" I asked. "You see, my wife of sixty-seven years died on Monday. On Tuesday I received friends at the funeral home, and he paused. I saw tears welling up in his eyes. "On Wednesday I buried her." He looked away. "On Thursday most of my out-of-town relatives went back home, and on Friday
- yesterday - my children left." I nodded. "This morning," he continued, "I was sitting in my den crying out loud. I miss her so much. For the last sixteen years, as her health got worse, she needed me. But now nobody needs me. This morning I cried, 'Who needs an eighty-six-year-old wore-out man? Nobody!' I began to cry louder. 'Nobody needs me!' About that time, you knocked, and said, "Sir, I need you." I stood with my mouth open. He asked, "Are you an angel? The way the light shone around your head into my dark living room..." I assured him I was no angel. He smiled. "Do you know what I was thinking when I handed you those magnolias?" "No." "I decided I'm needed. My flowers are needed. Why, I might have a flower ministry! I could give them to everyone! Some caskets at the funeral home have
no flowers. People need flowers at times like that and I have lots of them. They're all over the backyard! I can give them to hospitals, churches all sorts of places. You know what I'm going to do? I'm going to serve the Lord until the day He calls me home!"
I drove back to the church, filled with wonder. On Patsy's wedding day, if anyone had asked me to encourage someone who was hurting, I would have said, "Forget it! It's my only daughter's wedding, for goodness' sake! There is no way I can minister to anyone today." But God found a way. Through dead flowers.
THIS IS SO TRUE, BEING NEEDED IS SO UPLIFTING TO EACH OF US.
Take heart; You never know when you'll be the answer to someone's prayer.
"Life is not the way it's supposed to be. It's the way it is. The way you cope with it is what makes difference."
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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All of these handy tips are shared by Marilyn, Canton, OH
How to clean your grill.
Cut an onion in half and spike it with a carving fork.
Dip the onion half in oil and rub it on the grill.
Be careful and watch for flames that may creep up while you do this.
Rubbing the oiled onion on the grill cleans the bars of the grill AND seasons it at the same time.
Keep it close and clean the grill often!
Hair Spray Stuck on Surfaces
To remove it from hard washable surfaces, pour a bit of rubbing alcohol onto a terry or
micro fiber cloth, then rub over the sticky areas, rinse well and dry.
Free Plant Food
When you clean out a fresh-water aquarium, don’t throw out the water!
Instead, use it to water your plants (indoor and outdoor).
It’s good for them...
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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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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Thank You
Shared by Larry Holmes, Toronto, Canada
I just want to thank all of you for your educational e-mails over the past year.
Thanks to you, I no longer open a public bathroom door without using a paper towel.
I can't use the remote in a hotel room because I don't know what the last person was doing while flipping through the adult movie channels.
I can't sit down on the hotel bedspread because I can only imagine what has happened on it since it was last washed.
I can't enjoy lemon slices in my tea or on my seafood anymore because lemon peels have been found to contain all kinds of nasty
germs, including feces.
I have trouble shaking hands with someone who has been driving because the number one pastime while driving alone is picking your nose (Although cell phone usage may be taking the number one spot).
Eating a Little Debbie sends me on a guilt trip because I can only imagine how many gallons of trans-fats I have consumed over the years.
I can't touch any woman's purse for fear she has placed it on the floor of a public bathroom. Yuck!
I must send my special thanks to whoever sent me the one about poop in the glue on envelopes because I now have to use a wet sponge with every envelope that needs sealing.
Also, now I have to scrub the top of every can I open for the same reason.
I no longer have any savings because I gave it to a sick girl (Penny Brown) who is about to die in the hospital for the 1,387,258th time.
I no longer have any money at all, but that will change once I receive the $15,000 that Bill Gates/Microsoft and AOL are sending me for participating in their special e-mail program.
I no longer worry about my soul because I have 363,214 angels looking out for me, and St. Theresa's novena has granted my every wish.
I no longer eat KFC because their chickens are actually horrible mutant freaks with no eyes or feathers.
I no longer use cancer-causing deodorants even though I smell like a water
buffalo on a hot day.
Thanks to you, I have learned that my prayers only get answered if I forward an email to seven of my friends and
make a wish within five minutes.
I no longer can buy gasoline without taking someone along to watch the car so a serial killer won't crawl in my back seat when I'm pumping gas.
I no longer drink Pepsi or Dr Pepper since the people who make these products are atheists who refuse to put 'Under
God' on their cans.
I no longer use Saran Wrap in the microwave because it causes cancer.
And thanks for letting me know I can't boil a cup of water in the microwave anymore because it will blow up in my face...disfiguring me for life.
I no longer check the coin return on pay phones because I could be pricked with a needle infected with AIDS.
I no longer go to shopping malls because someone will drug me with a perfume sample and rob me.
I no longer receive packages from UPS or FedEx since they are actually Al Qaeda in disguise.
I no longer shop at Target since they are French and don't support our American troops or the Salvation Army.
Thanks to you, I can't use anyone's toilet but mine because a big brown African spider is lurking under the seat to cause me instant death when it bites my butt.
And thanks to your great advice, I can't ever pick up $5.00 dropped in the parking lot because it probably was placed there by a sex molester waiting underneath my car to grab my leg.
I can no longer drive my car because I can't buy gas from certain gas companies!
If you don't send this e-mail to at least 144,000 people in the next 70 minutes, a large dove with diarrhea will land on your head at 5:00pm this afternoon and the fleas from 12 camels will infest your back, causing you to grow a hairy hump. I know this will occur because it actually happened to a friend of my next door neighbor's ex-mother-in-law's second husband's cousin's beautician...
Have a wonderful day...
Oh, by the way...
A German scientist from Argentina , after a lengthy study, has discovered that people with insufficient brain activity read their e-mail with their hand on the mouse.
Don't bother taking it off now, it's too late.
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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TEXAS
QUESO FLAMEADO
This particular recipe comes from Armandos in Houston. When I make it at home, I use white Oaxaca, Asadero, or other Mexican cheese. In many restaurants this dish is served in the style true to its name:
Flaming Cheese. It is doused with liquor and set afire which sets the cheese off for a deliciously gooey mass.
Angela, my daughter, can make a meal of this and softened flour tortillas.
1 cup chopped onions
1 cup chopped bell peppers, various colors
1 cup chopped mushrooms, any type
1 T olive oil
2 cups shredded Monterey Jack cheese
Sauté chopped onions, bell peppers, and mushrooms in 1 tablespoon of olive oil until soft and slightly brown. Combine sautéed vegetables and cheese in a medium-sized microwavable bowl. Heat bowl in microwave until cheese is smoothly melted. Time will vary with microwave.
Serve queso flameado with warm flour or corn tortillas and salsa of your choice.
Serves 2.
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:
BAKED ONION RINGS
~Submitted by Marty B., Tell City, IN
2 egg whites
1 large sweet onion
3/4 c. bread crumbs
salt and pepper to taste
Mix egg white with salt and pepper. Dip onion rings into egg mixture, then coat with bread crumbs. Place in a single layer on greaded baking sheet. Bake 10 minutes at 450* serves 6-8
CHUCK WAGON CHILI
~Submitted by Johnny, LA
3 lb. deer round steak (or roast)
2 ounces chopped suet OR 3 slices of bacon
6 tbsp. chili powder
1 tbsp. ground oregano
1 tbsp. cumin seeds, crushed
1 tbsp. salt
½ tbsp. cayenne pepper
2 garlic cloves
1 tbsp. hot pepper sauce
1 ½ quart water
½ cup white cornmeal
Coarsely cube the deer round steak, then brown with the suet or bacon. Add the remaining ingredients except the cornmeal and cook 1½ hours. Skim off any fat. Stir in the cornmeal. Serve with pinto beans and corn bread.
Source: Bill Harper from the Ol' Ern Cookbook
FROSTED BANANA BARS
~Submitted by Treva, NC
1/2 cup butter, softened
1 & 1/2 cups sugar
2 eggs
1 cup (8 ounces) sour cream
1 tsp. vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 ripe bananas, mashed (about 1 cup)
Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 tsp. vanilla extract
3 3/4 to 4 cups confectioners sugar
Cream butter and sugar in mixing bowl. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt. Gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15 x 10 x 1 inch baking pan. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool.
For frosting: In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners sugar to achieve desired consistency. Frost bars.
SOUR CREAM PRUNE BREAD
~Submitted by Shirley, WA State
This recipe compiled from Fred Meyer's over 30 years.
1/4 c. butter
1 c. sugar
3 large eggs
2 1/3 c. sifted flour
1 tsp. allspice
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 c. sour cream
1 Tbs. lemon juice
1 c. cooked, pitted chopped prunes
In mixing bowl, cream butter; gradually add sugar and beat till light and fluffy. Beat in eggs, one at a time.
Sift together flour, allspice, cinnamon, baking powder, baking soda, salt and cloves. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Mix jut till blended. Combine lemon
juice with prunes; add to batter. Turn into a 9x5x3 inch pan. Bake in a 350°F oven for 50-60 minutes or till test done. Turn out to cool on rack.
For those on diets, 1 c. Splenda can be used to replace sugar.
FRESH KIWI APERITIF
~Submitted by Mary S., Nashville, TN
1/4 cup spring water or distilled water
1/4 cup sugar Pinch of powdered ginger
3 kiwi peeled and cut in quarters
2 tablespoons crushed ice Juice of 1 freshly squeezed lemon
Place in saucepan- water, sugar, ginger. When mix comes to a boil, remove and let cool. Place peeled, kiwi, ice , lemon juice, and cooled syrup in blender. Blend for 2 minutes. Serve immediately over crushed ice.
CHOCOLATE CARAMEL HAZELNUT SHORTBREAD
~Submitted by Treva, NC
Crust:
1 cup butter -- unsalted, room temperature
1/2 cup sugar
2 cups flour -- all-purpose
Toffee:
1 can sweetened condensed milk -- (14 ounces)
1 cup brown sugar -- packed
1/2 cup butter
2 tablespoons dark corn syrup
Topping:
2 cups hazelnuts -- whole, toasted, skin removed
1 & 1/2 cups semi-sweet chocolate chips
1/2 cup white chocolate chips
Preheat oven to 350 degrees F.
Beat butter and sugar until fluffy. Stir in flour to form soft dough. Press into 9-inch square pan. Bake at 350 degrees F for 30 minutes until pale golden. Cool.
Stir condensed milk, brown sugar, butter and corn syrup over low heat until sugar dissolves. Bring to boil and cook for 5 minutes, stirring constantly, until mixture darkens and reaches 237 degrees F
(soft ball stage) on candy thermometer. Remove from heat. Whisk 30 seconds and pour caramel mixture over cool crust.
Sprinkle hazelnuts over caramel layer, pressing nuts in lightly. Cool.
Microwave semi-sweet chocolate on high for 1 to 2 minutes, stirring every 30 seconds, until just melted. Pour over hazelnuts and spread to cover nuts. Cool. Microwave white chocolate in small plastic bag on high for 1 minute until just melted. Cut corner off bag and pipe white chocolate over dark chocolate; cool.
Source: "Chef 2 Chef"
GREEN PEA SALAD
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
1 package. frozen peas, thawed
1/2 cup. chopped onions
1 cup. chopped celery
1/2 pint. sour cream
1/2 cup. salted peanuts
1/2 cup. bacon fried crisp and crumbled
Salt and pepper
Mix all ingredients except bacon and peanuts. Let set overnight. Add bacon.
BLUEBERRY-APPLE PIE
~Submitted by Patricia, Charlevoix, MI
2 cups sliced tart apples
2 cups fresh blueberries (frozen will do in a pinch)
1 cup sugar
2 tbs flour
2 tbs butter
1/4 tsp nutmeg
1/2 tsp cinnamon
2-3 tbs lemon juice
9 inch pie shell
Combine apples, blueberries, sugar, flour, cinnamon and nutmeg in a large bowl. Add lemon juice and toss well. Spoon mixture into pie shell and add topping:
2 tbs flour
2 tbs butter
1 tbs sugar.
Mix flour, butter and sugar in a small bowl. Sprinkle over the fruit mixture. Bake pie at 450 deg for 15 minutes. Reduce heat to 350 deg and continue baking for an additional 30 minutes.
CARAMEL COOKIES
~Submitted by Treva, NC
1/2 cup butter, room temperature
2 cups packed brown sugar
3 eggs
1/2 teaspoon vanilla extract
3 & 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup chopped walnuts
1 In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.
2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets. 3 Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
RUMAKI
~Submitted by Jim D., WA State
This appetizer was popularized by Vic Bergeron via his famous chain of Trader Vic's restaurants and gained widespread popularity in the 1950s. I have had people who swear they hate chicken livers tell me that these are delicious. The original recipe called for deep frying, but this baked version eliminates at least some of the fat.
12 chicken livers
12 to 15 slices of bacon, cut in half crosswise
2 (500 ml) cups soy sauce
1 Tbs (15 ml) chopped fresh ginger (optional)
1 small can (8 oz., 227 g) sliced water chestnuts, drained
About 1/2 cup brown sugar
Combine the chicken livers, the soy sauce, the bacon slices, and the optional ginger in a bowl and refrigerate for 2 to 4 hours. Drain off and discard the soy sauce and cut each chicken liver in half (or smaller if needed to make a bite-sized piece). Dip each slice of bacon in the brown sugar, lightly coating both sides. Place the bacon on a flat work surface and place a slice of water chestnut in the center. Place a piece of chicken liver on top of this. Fold both ends of the bacon over the top of the chicken liver and secure all with a toothpick. Bake on a wire rack placed over a shallow baking pan (to catch the drippings) in a preheated 400F (200C) oven for 20 to 30 minutes, until the bacon is crisp. Serve immediately. Makes 24 to 30 appetizers.
ROCKY ROAD BROWNIE PUDDING CUPS
~Submitted by Larry Holmes, Toronto, Canada
2 1/2 cups milk, divided
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
2 eggs
1 1/4 cups semisweet chocolate chips, divided
1/2 cup toasted walnuts or pecans
1/2 cup miniature marshmallows
In a saucepan, heat 2 cups of the milk with sugar over medium heat until steaming. Meanwhile, in a large bowl, whisk cocoa powder with cornstarch; whisk in remaining milk and the eggs until smooth. In thin steady stream, gradually whisk about half of hot milk mixture into cocoa mixture. Gradually whisk back into saucepan and cook over medium-low heat, whisking gently for about 5 minutes or until just chickened to pudding consistency. Remove from heat
Stir in 1 cup of the chocolate chips until melted. Pour into six or eight dessert cups or bowls or one large bowl. Sprinkle with nuts, marshmallows )if using) and remaining chocolate chips. Serve warm o refrigerate until chilled and set. About 1 hour. Cover and refrigerate for up to 2 days.
Yield: Six to 8 servings.
SNOWDROP COOKIES
~Submitted by Treva, NC
1 cup butter
1/2 cup confectioner's sugar plus 1 cup for dusting
1/2 teaspoon salt
1 cup finely chopped almonds or pecans
1 Tablespoon vanilla extract
2 cups sifted all-purpose flour
1. Cream butter in a mixing bowl.
2. Gradually add sugar (1/2 cup) and salt.
3. Continue creaming until light and fluffy.
4. Add nuts and vanilla extract.
5. Blend in flour gradually. Mix thoroughly.
6. Shape into teaspoonful balls.
7. Place on ungreased cookie sheet.
8. Bake at 325° F. for 15-20 minutes.
9. Sprinkle some of the confectioner's sugar over cookies while still on the sheet. Cool before removing from cookie sheet.
10. Place some confectioner's sugar in a Ziploc ® Storage Bag and place some of the cookies inside. Gently shake well so the sugar completely coats the cookies.
Makes 54 cookies.
CROCKPOT CHICKEN CACCIATORE
~Submitted by Leasa, IA
Oh wow! I made this last night and it was sooo good! I got this recipe from Kat on a Yahoo recipe group.
1 lg onion, sliced (I used white)
6 chicken thighs
2 - 6 oz cans no salt added tomato paste
1/4 t ground black pepper
1/2 t garlic powder (could use more)
1 t dried oregano
1 t dried basil
1/4 C dry white wine
1/4 C water
Place onion slices in bottom of slow cooker. Place chicken on top. Combine the rest of the ingredients and pour over chicken, spreading evenly. Cook on low for 8-10 hours.
6 servings.
THANKSGIVING POTATOES
~Submitted by Linda H., Rosharon, TX
12 red potatoes
3/4 c. melted butter
1 1/2 c. cheddar cheese
12 oz. sour cream
Salt & pepper
1 c. chopped onions
Boil potatoes until soft. Drain, cool, cut into 1 inch cubes. Saute 1/2 cup chopped onions in butter. Toss with potatoes and other ingredients. Spoon into greased baking dish. Bake at 350 degrees for 30 minutes or until bubbling. Can be made the day before.
Source: Don't remember source
MINT CHOCOLATE CHILL
(BEVERAGE)
~Submitted by Treva, NC
Want to serve a fancy drink? Try out this recipe on your friends.
Makes 4 servings
1/2 cup chocolate syrup
3 to 3-3/4 cup milk or half 'n half, depending on how light or rich you want your drink
1 Tbsp. mint flavoring or extract (peppermint or spearmint)
Crushed ice
Whipped topping (aerosol or one that you've whipped up yourself)
Add syrup, milk and flavoring to a large container and mix well.
Pour over crushed ice in four glasses and top with a dollop of whipped topping. You can add a mint leaf or two, or even a piece of mint jelly leaf candy to top it off.
TOLL HOUSE COOKIE CAKE
~Submitted by Luanne, FL
This sure is calorie loaded, but what's one or two pieces among friends.
1 package yellow cake mix
1 package instant vanilla pudding (4 serving size)
4 eggs
1 cup water
1/3 cup oil
1 package semi sweet chocolate chips (12 oz)
1 1/2 cups chopped pecans
powdered sugar for garnish
Preheat oven to 350 degrees. Grease and flour 10 inch Bundt pan.
Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chips and pecans. Pour into prepared pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. Dust with powdered sugar.
SOUTHERN STYLE CORNBREAD SALAD
~Submitted by Brenda, AL
My cousin sent me this recipe. I haven't tried it yet but it has all the things I like in it.
1 - 18.5 ounce package cornbread mix
1 envelope ranch style dressing mix
1 cup of sour cream
1 cup of mayonnaise (I prefer Kraft)
1/2 teaspoon of hot pepper sauce (such as Tabasco)
1/2 cup green pepper, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup of red onion, chopped
2 Roma or plum tomatoes, chopped
2 small yellow tomatoes, chopped
1 - 15 ounce can black-eyed peas, drained if needed
1 teaspoon of salt
2 cups of frozen or canned corn (drained)
2 cups of shredded Monterey Jack cheese
10 slices of cooked bacon
Bake cornbread according to package directions. Cool then crumble. Combine Ranch style dressing mix, sour cream and mayonnaise in a small bowl. In another bowl, mix together peppers, onion, tomatoes, black-eyed peas, corn, and salt. In a 3 quart glass salad bowl or better yet a trifle bowl, layer half of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon, and 1/2 of the dressing. Repeat layers with remaining ingredients. Serve or store in the refrigerator.
TACO TWIST CASSEROLE
~Submitted by Treva, NC
1 lb. ground beef
1 package taco seasoning mix
1 can tomato sauce (15 oz.)
1/4 cup green pepper chopped
3 cups rotini pasta, cooked and drained
1 cup cheddar cheese, shredded
1/2 cup sour cream
Brown beef, drain. Stir in seasoning mix, tomato sauce and green pepper. Bring to a boil and remove from heat. Combine with cooked macaroni, 1/2 cup cheese and sour cream and dump into baking pan. Top with remaining cheese. Bake at 350°F for 30 minutes.
Serves 6.
TRIPLE-LAYER EASY LEMON PIE
~Submitted by Pat, Minden, NV
2 c cold milk
2 pkgs. small Jell-O lemon instant pie filling*
1 graham cracker pie crust
8 oz. Cool Whip
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk until blended about 2 minutes. Spread 1-1/2 cups of the pudding onto the bottom of the crust. Gently stir half of the Cool Whip into remaining pudding; spread over pudding layer in crust. Top with remaining Cool Whip. Refrigerate 3 hours.
*Can substitute chocolate, butterscotch or you favorite pudding.
Source: Best Damn Desserts From Bear Wallow to Goosehorn
FRESH POMEGRANATE CHUTNEY
~Submitted by Aafrin, Pune, India
1/2 cup red currant jelly
1/3 cup finely chopped green onions, including tops
1 cup pomegranate seeds (from a 1-pound pomegranate; see notes)
1 tablespoon minced fresh ginger
1 tablespoon minced fresh jalapeno chili
1/2 teaspoon ground coriander
1 tablespoon lemon juice
Salt and pepper
Put currant jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds.
Stir in green onions, pomegranate seeds, ginger, chili, coriander, and lemon juice; add salt and pepper to taste. Let stand about 15 minutes before serving.
Per tablespoon:
26 calories, 0% (0 calories) from fat; 0.1 g protein; 0 g fat; 6.7 g carbohydrates (0.1 g fiber); 3.4 mg sodium; 0 mg cholesterol.
Yield: about 1-1/4 cups
Notes: Remove pomegranate seeds up to 1 day ahead; chill seeds airtight.
Recipe from: Sunset Magazine (Sunset Pub Co)
SWISS PORK CHOPS AND VEGETABLES
~Submitted by Treva, NC
4 pork chops, 3/4 inch thick
4 potatoes, halved
4 onions
4 large carrots, peeled
1 cup beef broth
1 can (5 1/2 oz.) tomato paste
1/4 cup brown sugar
1/2 teaspoon dry mustard
1 teaspoon Italian seasoning
2 bay leaves
Preheat oven to 375° degrees F.
Put pork chops in and 8 or 9 inch casserole dish. Place vegetables on top. Mix remaining ingredients together, and pour over the meat and vegetables. Cover and bake for 1 hour to 1 hour 15 minutes.
Remove the bay leaves.
About 4 servings.
GRILLADES AND GRITS
~Submitted by Johnny, LA
1 (3-pound) chuck roast, cut into 1-inch pieces
Kosher salt
Black pepper
Garlic powder
Cooking spray
1/3 cup all-purpose flour, plus 1/4 cup
4 tablespoons bacon grease
4 tablespoons cooking oil
1 large bell pepper, chopped
2 medium onions, chopped
1 cup diced celery
3 large cloves garlic, minced
4 cups beef broth or water
3 bay leaves
1 teaspoon dried thyme
2 tablespoons hot sauce (recommended: Texas Pete)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
5 medium or 4 large fresh tomatoes, peeled and quartered
1 (10-ounce) can extra hot stewed tomatoes (recommended: Ro-Tel)
1/2 cup fresh chopped parsley leaves
Season beef with kosher salt, black pepper and garlic powder. Dust beef with about 1/3 cup flour and toss lightly. Spray a cast iron Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired). Brown meat in hot fat and remove to a large bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
Add or take away to total 3 tablespoons of fat to make your roux. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot tomatoes.
Simmer for about 1 hour and 15 minutes, stirring occasionally. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over your favorite hot buttered grits.
FRUIT SALAD
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
1 cup sour cream
1 cup flaked coconut
1 cup seedless grapes (sliced in half)
1 cup banana slices
1 cup miniature marshmallows
1 cup mandarin orange segments
1 cup pineapple chunks
Mix all ingredients together. Refrigerate overnight. Stir again before serving.
TWICE BAKED CARAMEL APPLE CRISP
~Submitted by Treva, NC
7 to 8 tart green apples (peeled, cored, sliced into 1/4" strips)
1 cup sugar
1 & 1/3 cup packed brown sugar
1 cup all-purpose flour
1 cup quick cooking oats
2/3 cup melted unsalted butter
1 & 1/2 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 teaspoon ground ginger
10 oz caramel sauce (preferably from Starbucks)
Vanilla ice cream
Preheat oven to 375 degrees F. Spray one 9 x 13 x 2 and one 8 x 8 x 2 pan with non-stick cooking spray. Arrange half apples in 9 x 13 and other half in 8 x 8. Sprinkle each with 1/2 cup sugar.
Mix together brown sugar, flour, oats, cinnamon, nutmeg, ginger and butter. Stir until well moistened. Sprinkle half this mixture over 9 x 13 apples. Top oat mixture with 1/4 to 1/2 cup caramel.
Bake both pans for 15 to 20 minutes. Remove from oven.
Arrange apples in 8 x 8 over apples in 9 x 13 (this makes a second layer). Top with remaining oats and another 1/4 to 1/2 cup of caramel. Bake an additional 15 to 20 minutes or till apples are tender and top is crisp. Remove, let sit till warm. Serve with vanilla ice cream and additional caramel sauce on top.
HOMEMADE WHITE BREAD - 1948
~Submitted by Patricia, Charlevoix, MI
1 pkg active dry yeast
1 cup warm water 110-115 deg.
1 1/2 cups scalded milk
7 to 7 3/4 cups sifted, enriched flour
3 tbs sugar
1 tbs salt
2 tbs shortening.
Add yeast to the warm water in a small bowl and let stand. Pour the scalded milk into a large bowl and let cool to lukewarm. Add the softened yeast and half the flour. Beat until smooth. Cover the bowl with waxed paper then a clean dry cloth. Let stand at room temp 6 to 24 hours. During this time the batter with get "bubbly and spongy" as it rises and falls.
When dough finishes rising, add sugar, salt and shortening. Mix in flour a little at a time, first with spoon and then with hands until the sides of the bowl are cleaned. Turn onto lightly floured board and knead the dough until smooth and little bubbles can be seen beneath the surface. Place in greased bowl, turning once. Cover and let rise in warm place, 30 to 45 minutes or until dent remains when finger is pressed deep into side of dough..
Punch down dough and turn out onto lightly floured cloth-covered board and divide in two. Shape into loaves and place in two greased bread pans. Cover and let rise in warm place about one hour or until dent remains when side of dough is pressed gently with the finger. (Dough will be slightly rounded above edges of pan. Bake 30 to 40 minutes, or until well browned, in moderately hot (400 deg) oven. Remove from pans and cool on racks. Brush tops with shortening for tender crust. If bread sounds hollow when bottom is tapped, it is baked through.
Note: This was my mother's recipe, taken from a Detroit newspaper. Ads on the backside included cabbage for 6 cents a lb; sweet corn 39 cents a doz and bakery Chocolate Cake - 99 cents.
SWEET PINEAPPLE PIE
~Submitted by Larry Holmes, Toronto, Canada
14 ounces sweetened condensed milk (not evaporated)
3 tablespoons lemon juice
3/4 cup coconut, medium or flaked
3/4 cup chopped pecans or walnuts
14 ounces crushed pineapple, drained
2 cups frozen whipped topping, thawed
1 baked Graham cracker crust
Mix first 5 ingredients in bowl in order given. Fold in whipped topping. Turn into pie shell.
Chill.
Yield 1 pie.
CAJUN POTATO STEW
~Submitted by Treva, NC
1/2 c. vegetable oil
1/2 c. all-purpose flour
1 c. diced onion
1 c. diced celery
1/2 c. diced bell pepper
1/4 c. minced garlic
4 lg. potatoes, peeled and cubed
1/2 lb. Kielbasa or smoked sausage, cut into 1/4-inch slices
4 c. chicken broth
1/2 c. sliced green onions
2 c. (150–200 count) shrimp, peeled and deveined
1/2 c. chopped parsley
Salt and ground black pepper to taste
In a heavy bottomed Dutch oven, heat oil over medium-high heat.
Whisk in flour, stirring constantly until a light brown roux is achieved. ( See instructions for preparing a Cajun roux BELOW) Stir in onions, celery, bell peppers and garlic. Saute for 5 to 10 minutes until vegetables are softened. Add potatoes and sausage; continue to saute for an additional 5 minutes. Stir in chicken broth, one ladle at a time; bring to a low boil. Stir in green onions and reduce heat to simmer. Cook until potatoes are fork-tender (20 to 30 minutes).
Stir in shrimp and parsley. Season to taste with salt and pepper.
Continue cooking until shrimp are pink and curled, but not overcooked.
Yields 6 servings.
CAJUN ROUX:
1 cup lard or vegetable oil
1 cup all-purpose flour
Heat vegetable oil in a heavy Dutch oven or 12-inch skillet over high heat. When oil is hot, add flour all at once; stir or whisk quickly to combine flour and oil. If necessary, use the back of a wooden spoon to smooth out any lumps of flour. Stir or whisk constantly, until roux reaches desired color (between a peanut butter and mahogany color) and has a nut-like aroma. Recipe yields a scant 1 & 1/2 cups of roux.
Recipe Notes:
(1) If small black or brown specks appear while preparing roux, it has burned and should be discarded. A burned roux will give a bitter or scorched flavor.
(2) Roux may be prepared ahead -- cover, refrigerate and use within 1 week.
(3) Larger batches of roux may be prepared by increasing fat and flour in equal amounts.
(4) Freezes beautifully. Freeze in 1-cup portions for up to 6 months.
(5) Caution: Be extremely careful when stirring and handling roux during preparation. With a temperature exceeding 500°F, roux splashed on the skin will stick and cause a severe burn.
LEMON GREEN BEANS WITH WALNUTS
~Submitted by Linda H., Rosharon, TX
1/2 C. chopped walnuts
1 pound green beans, trimmed and cut into 2 inch pieces
2 1/2 Tbsp. unsalted butter, melted
1 lemon, juiced and zested
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Arrange nuts in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 to 10 minutes.
Place green beans in a steamer over 1 inch of boiling water, and cover. Steam for 8 to 10 minutes, or until tender, but still bright green.
Place cooked beans in a large bowl, and toss with butter, lemon juice, and lemon zest. Season with salt and pepper. Transfer beans to a serving dish, and sprinkle with toasted walnuts. Serve immediately.
ASPARAGUS AND BANANA VINAIGRETTE
~Submitted by Mary S., Nashville, TN
1/2 teaspoon salt
2 tablespoons Dijon mustard
1/8 teaspoon freshly ground pepper
1/3 cup wine vinegar
1/2 cup salad oil
2 teaspoons lemon juice
2 tablespoons chopped scallions
1/4 cup chopped parsley
1 pound asparagus -- steamed
2 ripe tomatoes -- cut in wedges
3 bananas Salad greens (Bibb or Iceberg)
In glass baking dish, combine salt, mustard and pepper. Stir in the vinegar, oil, lemon juice, scallions and parsley. Mix thoroughly. Add steamed asparagus and tomato wedges. Cover and refrigerate for several hours or overnight. Just before serving, peel bananas and cut into diagonal slices. Arrange asparagus, tomatoes and bananas on lettuce leaves on serving platter.
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LEMON-DILL COD
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
Ingredients:
Approximately 1.5 lbs. Frozen Clearwater Nova Scotia Cod.
3 or more tablespoons Vita olive oil
1/2 teaspoon dill weed
1/3 to 1/2 cup fresh-squeezed lemon juice
1/2 teaspoon garlic powder
dash of salt and pepper
dash of All Purpose Pleasoning seasoning
Partially defrost cod in microwave.
Place olive oil in large skillet over a low flame. Add small amount of lemon juice to cod pieces. Sprinkle salt, pepper and garlic powder and pleasoning over cod. While cooking, add more lemon juice and dill weed over cod. When cod flakes easily, it is ready to eat.
Serve with favorite green vegetable.
Serves 4
Nutritional Analysis:
Calories – 237
Total fat – 11 g.
Saturated fat – 1.5 g.
Sodium – 128 mg. – without added salt
Cholesterol – 63 mg.
SICHUAN-STYLE CHICKEN WITH PEANUTS
~Submitted by Treva, NC
When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stir-frying. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef's knife.
Makes 4 servings, 1 cup each
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
EASE OF PREPARATION: Easy
1 pound skinless, boneless chicken breast or thighs, trimmed and cut into 1-inch cubes
1 teaspoon Shao Hsing rice wine (see Note) or dry sherry
1 teaspoon reduced-sodium soy sauce
1 1/2 teaspoons cornstarch
1/2 teaspoon minced garlic
1 tablespoon canola oil
2 1/2-inch-thick slices ginger, smashed
2 cups sugar snap peas (6 ounces)
Sichuan Sauce (recipe follows)
1/4 cup dry-roasted peanuts
1 scallion, minced
1. Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
2. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes. Add sugar snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately.
TIP: Note: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.
MAKE AHEAD TIP: The chicken can be cut, covered and refrigerated for up to 1 day.
Sichuan Sauce
3 tablespoons reduced-sodium chicken broth
1 tablespoon tomato paste
2 teaspoons Chinkiang vinegar (see Ingredient Note) or balsamic vinegar
1 teaspoon sugar
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon cornstarch
1/4 teaspoon crushed red pepper , or to taste
Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.
Ingredient Note: Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy.
NUTRITION INFORMATION: Per serving: 283 calories; 12 g fat (2 g sat, 6 g mono); 66 mg cholesterol; 13 g carbohydrate; 29 g protein; 3 g fiber; 187 mg sodium; 427 mg potassium.
Nutrition bonus: Vitamin C (30% daily value), Iron (15% dv)
1 Carbohydrate Serving
Source: EatingWell.com
APPLE PIE TARTLETS
~Submitted by Maggie, TX
Ingredients
1 sheet refrigerated pie pastry
1 tablespoon sugar
Dash ground cinnamon
FILLING:
2 teaspoons butter
2 cups diced peeled tart apples
3 tablespoons sugar
3 tablespoons fat-free caramel ice cream topping
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon lemon juice
1/8 teaspoon salt
Directions
Roll out pastry on a lightly floured surface; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick pastry with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over pastry. Bake at 350° for 6-8 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
In a saucepan, melt butter. Add apples; cook and stir over medium heat for 4-5 minutes or until crisp-tender. Stir in the sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and apples are tender. Cool for 5 minutes. Spoon into tart shells. Yield: 10 servings.
Number of Servings: 10
One serving: 2 tartlets
150 Calories
6 g Fat
3 g Saturated Fat
6 mg Cholesterol
126 mg Sodium
22 g Carbohydrate
1 g Fiber
1 g Protein
Diabetic Exchange: 1-1/2 starch, 1 fat.
Source: SparksPeople.com
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COOL MELON SOUP
~Submitted by Mary S., Nashville, TN
Yield: 4 side dish servings
INGREDIENTS
- 2 cups chopped cantaloupe
- 1/4 cup fresh orange juice
- 1 cup plain nonfat yogurt
- 2 teaspoons sugar (or equivalent amount of artificial sweetener)
- 2 teaspoons minced mint
- 1 teaspoon Grand Marnier (optional)
- Garnish: mint sprigs
DIRECTIONS
In a blender, combine 1 cup of the cantaloupe with the remaining ingredients and blend until smooth, about 1 minute.
Fold in the remaining cantaloupe and pour into a container and chill for at least 2 hours. Serve in soup bowls garnished with mint sprigs.
Nutritional Information Per Serving (About 3/4 cup):
Calories: 73, Fat: 0 g, Cholesterol: 1 mg, Sodium: 55 mg,
Carbohydrate: 15 g, Dietary Fiber: 1 g, Sugars: 14 g, Protein: 4 g
Diabetic Exchanges: 1 Carbohydrate
Source: "The Diabetes Food and Nutrition Bible"
TANGY MUSTARD SAUCE
~Submitted by Mary S., Nashville, TN
Yield: 8 servings (1 tablespoon per serving)
INGREDIENTS
- 1 tablespoon packed brown sugar
- 1 teaspoon dry mustard
- 1 tablespoon cider vinegar
- 1 tablespoon hot water
- 1/4 cup fat-free sour cream
- 2 tablespoons reduced-fat mayonnaise
DIRECTIONS
In a small microwave-safe bowl, combine the sugar and mustard. Stir to mix well. Stir in the vinegar and water. Cover with wax paper and microwave on high power for 1 minute, or until the flavors are well-blended.
Stir and cool slightly. Whisk in the sour cream and mayonnaise. Serve immediately, or cover and refrigerate several hours before serving. The sauce will keep in the refrigerator 4 to 5 days. Stir before serving.
Nutritional Information Per Serving (1 tablespoon):
Calories: 26, Fat: 1 g, Cholesterol: 2 mg, Sodium: 38 mg, Carbohydrate: 3 g, Dietary Fiber: 0 g, Sugars: 3 g, Protein: 1 g
Diabetic Exchanges: 1 Fat
Source: "The Diabetes Snack Munch Nibble Nosh Book"
ROASTED BABY CARROTS
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/2 cup orange juice
- 1 pound baby carrots
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
DIRECTIONS
Preheat the oven to 400 degrees F. Bring the orange juice to a boil in a pan, then reduce the heat to a simmer. Allow the liquid to reduce by one-fourth. Remove from the heat and allow it to cool.
Combine the remaining ingredients in a baking dish and mix well. Bake for 20 minutes, then stir the carrots to brown the other side. Bake for another 20 minutes. Serve with the reduced orange juice as a sauce.
Nutritional Information Per Serving (About 1/2 cup): Calories: 112, Fat: 4 g, Cholesterol: 0 mg, Sodium: 622 mg, Carbohydrate: 18 g, Protein: 2 g Diabetic Exchanges: 1/2 Fruit, 2 Vegetable, 1 Fat
Source: "Cooking with The Diabetic Chef" by Chris Smith
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TANGERINE STIR-FRIED BEEF WITH ONIONS AND SNOW PEAS
~Submitted by Mary S., Nashville, TN
One to 2 oranges can be substituted for the tangerines. If available, substitute 1/2 teaspoon toasted and ground Sichuan peppercorns for the red pepper flakes.
2 tablespoons soy sauce
2 teaspoons light brown sugar
6 ounces flank steak , cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
6 tablespoons tangerine juice plus 1/2 teaspoon grated zest from 1 to 2 tangerines (see note above)
1/2 teaspoon toasted sesame oil
1/2 teaspoon cornstarch
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons black bean sauce
1/8 to 1/4 teaspoon red pepper flakes (see note above)
1 tablespoon vegetable oil
1 small onion , halved and cut into 1/2-inch wedges
5 ounces snow peas , ends trimmed and strings removed (about 2 cups)
1 tablespoon water
Combine 1 tablespoon soy sauce and 1/2 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining soy sauce, remaining sugar, tangerine juice, sesame oil, and cornstarch in medium bowl. Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes, and 1/2 teaspoon vegetable oil in small bowl.
Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 10-inch nonstick skillet over high heat until just smoking. Add beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Rinse skillet and dry with paper towels.
Add remaining vegetable oil to now-empty skillet and heat until just smoking. Add onion and cook, stirring frequently, until beginning to brown, 2 to 4 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are crisp-tender, about 1 minute. Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine zest-garlic mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.
MUSHROOM VEAL LASAGNA FOR TWO
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
1/2 lb. ground veal or pork* 250 g
1/4 cup chopped onion 50 mL
1 clove garlic, minced 1
1 cup sliced fresh mushrooms 250 mL
1 can (14 oz./398 mL) seasoned diced tomatoes*, drained 1
1 tsp. Italian seasoning* 5 mL
1 tbsp. butter or margarine 15 mL
2 tbsp. all purpose flour 25 mL
1 cup milk 250 mL
3 tbsp. dry vermouth 45 mL
1 cup grated Gruyère cheese 250 mL
1 cup ricotta cheese 250 mL
1 egg, lightly beaten 1
2 tbsp. chopped fresh parsley (or 2 tsp. dried) 25 mL
4 oven-ready lasagne noodles 4
1 tbsp. Parmesan cheese 15 mL
In large fry pan over medium-high heat, cook veal until thoroughly cooked and no pink remains. Drain fat. Add onion, garlic and mushrooms. Cook until vegetables are softened. Stir in tomatoes and Italian seasoning. Remove from heat. Set aside. In medium saucepan over low heat, melt butter. Stir in flour. (Mixture will be dry and lumpy.) Cook 1 minute. Gradually whisk in milk until smooth. Bring to boil, stirring constantly. Boil and stir 1 minute or until thickened. Remove from heat. Stir in vermouth and Gruyère cheese. Set aside. In small bowl, mix together ricotta cheese, egg and parsley. Set aside. In bottom of ungreased 9 x 5-inch loaf pan, spread 1/3 of cheese sauce. Top with 2 lasagne noodles (carefully breaking off ends, if necessary, to fit pan). Spread with half the veal mixture,
half the ricotta mixture and half of remaining cheese sauce. Top with remaining noodles, veal mixture, ricotta mixture and cheese sauce. Sprinkle with Parmesan cheese. Bake at 350°F 30 - 35 minutes or until noodles are tender and lasagne is bubbly. Let stand 10 minutes before cutting. Garnish with additional sautéed mushrooms and chopped fresh parsley, if desired.
Yield: 3 servings
.
CHILI RANCH GRILLED PORK
~Submitted by Maggie, TX
Sensational chops (or chicken)? Ranch dressing and seasonings from your cupboard are the easy and flavor-packed secret.
Prep Time:40 min
Start to Finish:40 min
Makes:2 servings
2 boneless pork loin chops, 3/4 inch thick (4 oz each)
2 tablespoons reduced-fat ranch dressing
1/4 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon dried thyme leaves
1/8 teaspoon garlic powder
1. Heat gas or charcoal grill. Place pork chops in shallow bowl. Pour dressing over both sides of pork chops. Cover and refrigerate 15 minutes.
2. Meanwhile, in small bowl, mix remaining ingredients. Remove pork from marinade; discard marinade.
3. Sprinkle half of seasoning mixture over one side of pork chops. Place pork on grill, seasoned side down. Sprinkle remaining seasoning mixture over pork. Cover and grill over medium heat 8 to 10 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 160°F.
High Altitude (3500-6500 ft): No change.
Nutrition Information:
1 Serving: Calories 210 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 75mg; Sodium 480mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 0g); Protein 24g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 6% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Very Lean Meat; 2 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.
Variation
Try this recipe using boneless skinless chicken breasts. Grill until juice of chicken is clear when center of thickest part is cut (170°F).
Source: Betty Crocker
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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ENCHILADA CASSEROLE
(My kids prepared and served this to their dad on Father's Day this year. He loved it!)
Normally when I make this, I double up the ingredients EXCEPT onion and make a pan without onion, AND add fresh, chopped jalapenos to the one with onion. This makes for great leftovers, and freezes nicely. I used some for breakfast as a side for scrambled eggs.... YUM.
1 lb hamburger meat
2 cans Enchilada Sauce
2 small cans green chopped chiles
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 small white onion
2 fresh jalapeno peppers, chopped
2 cups of shredded cheddar cheese
Preheat oven to 375 degrees. Brown hamburger meat, drain off fat. While browning meat, cut tortillas into one inch squares then mix with ALL ingredients except the cheese. When hamburger is done, mix with the other ingredients and fill a 9x13 glass casserole dish. Spread cheese evenly over mixture; cover with foil and bake for 45 minutes. Make sure the foil is tented over the dish or cheese will stick to foil upon removal. Toppings may include: sour cream, pico de gallo, guacamole, chopped jalapenos, and hot sauce.
Serves about 6-8
Source: My adaptation of the original recipe which came from Cooks.Com
CORN PUDDING
4 Servings
Like a soufflé but less temperamental, this pudding can be served either straight from the oven or at room temperature. Don’t worry if you can’t find fresh corn; frozen kernels work just fine.
1 1/2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 1/4- pound piece smoked ham, such as Black Forest, cut into 1/2-inch pieces
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 cup fresh (from about 2 ears) or frozen corn kernels
1 1/2 cups half-and-half
6 eggs
1 1/2 teaspoons sugar
1/8 teaspoon cayenne
1/4 pound Monterey jack, grated (about 1 cup)
Heat the oven to 350°. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size. In a medium nonstick frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until the peppers are tender, about 5 minutes more. Stir in the ham, salt, and black pepper and cook, stirring, for 1 minute. Set aside to cool.
Meanwhile, combine the corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs, sugar, and cayenne. Blend thoroughly.
Spoon the bell-pepper mixture into the prepared baking dish and then sprinkle the Monterey jack over the top. Pour the egg mixture over all. Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes.
Variations: Omit the ham for a meatless version, or replace it with crumbled cooked chorizo for a spicier pudding.
Wine Recommendation: Look for a gentle and fruity merlot from Chile. These wines have the wonderful soft texture and ripe-berry flavors one expects from merlot, along with somewhat earthy undertones that will marry nicely with the corn.
Source: Food & Wine Magazine
BUCKHEAD MOUNTAIN GRILL'S MEATLOAF
Servings: 8
"For Americans, meatloaf has to be the primary cold-weather comfort food. This loaf is made with ground beef, whipping cream, horseradish, celery, onion, garlic and green bell pepper along with an egg and bread crumbs."
2 1/2 pounds lean ground beef
1 egg
3 tablespoons whipping cream
3 teaspoons horseradish
3/4 cup ketchup
1 tablespoon dry mustard
3/4 tablespoon fresh ground black pepper
3/4 tablespoon fresh garlic, peeled and chopped
1/2 cup celery (diced 3/8 inch)
3/4 cup onion (diced 3/8 inch)
1/4 cup green bell pepper (diced 3/8 inch)
1 1/4 cups bread crumbs (plain type)
Heat oven to 375 degrees.
In a bowl, mix together the ground beef, egg, cream and seasonings. It is OK to work the mixture with your hands, if you like.
Add the diced vegetables and breadcrumbs, and mix until uniform.
Shape the mixture into a loaf, and place in a 9- by 5- by 4-inch pan, or make into individual loaves, and place in mini-pans. Top single loaf with about 1/4 cup ketchup, or each individual loaf with a tablespoon or so of ketchup, and then cover with foil.
Bake the meatloaf for 45 minutes, or until top is nicely browned and slightly crusty and the juices run clear. Internal temperature should be 160 degrees F.
Source: Courier-Journal of Louisville, KY
CRISPY STEAK FRIES
4 Servings
Spiced with chili powder and cumin, these oven-fried Crispy Steak Fries are a standout side dish. A dusting of well-seasoned flour is the secret to these crisp planks o' potatoes.
1/4 cup(s) flour
1 tablespoon(s) chili powder
3/4 teaspoon(s) salt
1/2 teaspoon(s) ground cumin
1/4 teaspoon(s) black pepper
4 large baking potatoes (6 to 8 inches long, 8 to 10 ounces each)
3 tablespoon(s) 3 tablespoons olive or vegetable oil (olive or vegetable oil)
Preheat oven to 375 degrees F.
In small bowl, combine flour, chili powder, salt, cumin and pepper.
Cut each potato lengthwise into 8 wedges and put in large shallow bowl. Sift flour mixture over potatoes, tossing to coat.
Arrange potatoes in single layer in jelly-roll pan. Sift any flour mixture remaining in bowl over potatoes. Drizzle oil over all. Bake potatoes, turning occasionally, 1 hour 15 minutes, or until crisp and golden brown.
1 serving: Calories 270; Fat 11g
Source: Redbook Flavor Rules, 1999 Hearst Books
CHICKEN CHILAQUILES CASSEROLE
You'll have fun layering crispy tortilla strips with chicken, salsa and cheese in this amazing casserole.
Prep Time: 5 min
Start to Finish: 45 min
Makes: 6 servings (about 1 cup each)
1/2 cup vegetable oil
10 flour or corn tortillas (6 to 8 inches in diameter), cut into 1/2-inch strips
2 cups shredded cooked chicken or turkey
1 1/3 cups salsa verde or green sauce
2 cups shredded Chihuahua or mozzarella cheese (8 ounces)
1. Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
2. Heat oven to 350ºF. Grease 2-quart casserole.
3. Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
4. Bake about 30 minutes or until cheese is melted and golden brown.
Nutrition Information:
1 Serving: Calories 490 (Calories from Fat 280 ); Total Fat 31 g (Saturated Fat 8 g); Cholesterol 60 mg; Sodium 590 mg; Total Carbohydrate 27 g (Dietary Fiber 2 g); Protein 28 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 30 %; Calcium 34 %; Iron 12 %
Exchanges: 2 Starch; 3 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Purchasing
Salsa verde--or green salsa--is found in the Mexican foods aisle of most supermarkets.
Special Touch
For a quick, south-of-the-border fiesta, serve this flavor-packed casserole with salad greens tossed with cool ranch dressing and some piping-hot corn muffins.
ADOBO SIRLOIN
This is a flavorful way to prepare beef steaks. I've use it for chicken, too, with great results.
"Chipotle chiles, cumin, and lime juice give Mexican flavor to marinated and grilled steak. Perfect for a backyard barbecue. Leftovers make excellent additions to quesadillas or fajitas."
Prep Time: 15 Minutes.
Cook Time: 12 Minutes.
Ready In: 2 Hours 30 Minutes.
Makes 4 servings.
Ingredients:
1 lime, juiced
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons finely chopped canned chipotle peppers in adobo sauce
adobo sauce from canned chipotle peppers to taste
4 (8 ounce) beef sirloin steaks
salt and pepper to taste
Directions:
1. In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce.
2. Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours.
3. Preheat grill for high heat.
4. Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 6 minutes per side, or to desired doneness.
Source: Safeway.com, Submitted by Tracie Commins
BETTER THAN YOU-KNOW-WHAT CAKE
1 box German chocolate cake mix
1 can sweetened condensed milk (Eagle Brand)
1 jar caramel ice cream topping
1 (8 oz) container Cool Whip
6 oz crushed Heath Bar
6 oz. crushed plain Hershey Bar
Bake cake as directed in a 9x13 pan. Take the handle of a wooden spoon and poke holes all over the cake
while it's still warm. Pour can of condensed milk over warm cake, then repeat with caramel topping. Refrigerate for 6 hours. Frost cake with Cool Whip topping and sprinkle with crushed Heat & Hershey bar. Serve immediately.
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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:
http://stores.lulu.com:80/store.php?fAcctID=1489338
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
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