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A to Z Recipes
June 22, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Here on the Gulf Coast we were blessed with a lot of sunshine, some rain, and a lot more sunshine. It has been really hot with the heat index in the triple digits. My kids have been asking if it will be cool when we get to the northwest during the
GNWE in August. I just smile and say "it will be August there, too, honey!" We do hope for some relief from the heat but know a great time will be had by all who attend our gathering. If you'd like more information about the
GNWE scheduled for Washington State and
Vancouver, BC, visit the web page here: Great Northwestern
Escape. (The web site has been updated!)
The Monthly Theme topic is "The Way to a Man's Heart..." I have recipes from a total of seven readers thus far. Not very good for a publication
received by thousands. How about it all you a2z'ers out there? We're looking for recipes that send a clear message of love to the guys. 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. You aren't a
real a2z'er unless you share!
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!
I truly believe recipes get more diverse and interesting with every issue. I can recall when we did good to have a couple chicken, pork and beef recipes, maybe a few for salad, and another couple dessert recipes tossed in for good measure and call ourselves good cooks. Many of us have
dozens of each and have prepared a good percentage of them. I'm so proud to offer you so many today
from some generous a2z'ers. Look at who did all the sharing for you:
Marilyn, Canton, OH
Jim D., WA State
Jessica, Corfu, Greece
Shirley, WA State
Johnny, LA
Laura W.
Treva, NC
Jean M., OH
Jean, Syracuse, NY
Leasa, IA
Pat, Minden, NV
Mary S., Nashville, TN
Larry Holmes, Toronto, Canada
Linda H., Rosharon, TX
Marty B., Tell City, IN
Luanne, FL
We'll see you here again on Wednesday, 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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Electile Dysfunction:
The inability to become aroused over any of the choices for President put forth by either party in the 2008 election year
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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Sunshine Pie
Shared by Marilyn, Canton, OH
A pound of patience, you must find
Mixed well with loving words, so kind
Drop in 2 pounds of helpful deeds
And thoughts of other people's needs.
A pack of smiles, to make the crust,
Then stir and bake it, well you must.
And now, I ask that you may try,
My recipe for Sunshine Pie.
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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Tired of the same old sandwiches, try one of these.
Surprise your loved ones!
Shared by Jim D., WA State
1. Open Sesame: a sesame bagel piled with deli roast beef, onions,
portabella mushrooms, Fontina cheese, horseradish mayo and sprinkled
with toasted sesame seeds. Serve open-faced of course.
2. She's Too Fat For Me: 3-foot-wide party sub stuffed with roast beef,
salami, beef bologna, cheddar and Swiss cheeses, lettuce, chunky
tomatoes, onions, mustard and mayo.
3. Beef L.T.: a double-decker dried beef, lettuce and tomato sandwich on
toasted whole wheat with mayo.
4. Classic French Dip: French bread roll topped with mounds of tender
roast beef smothered in sautéed onions and melted Swiss cheese. And of
course au jus for dipping!
5. Rodeo Wrap: shredded deli beef, corn relish and a heaping dash of hot
pepper sauce in a warm corn tortilla.
6. Hot Beef-N-Cheese Crescents: roast beef and Swiss cheese, rolled in
crescent dough and baked golden brown. For Oomph dip in spicy mustard.
7. Ranchero Pita: in a pita pocket combine cooked white rice, salsa and
black beans with sliced deli beef, jalapeno cheese and a dollop of sour
cream.
8. The Francois: a flaky croissant and tender roast beef adorned with
Brie cheese, endive lettuce, green chili, cornichon, sliced tomatoes and
Dijon mustard.
9. Down On The Farm: warm roast beef served open faced on a crusty
hoagie roll and buried in piping hot beef gravy.
10. What's That There? mounds of deli beef smothered with mushrooms
sautéed in Worcestershire sauce then added to a crusty roll layered with
garlic may.
11. Mediterranean Hero: a hard roll stuffed with roast beef, lettuce,
provolone, tomatoes, cucumbers, red onion, black olives, minced garlic,
mayo, hot-sweet mustard and a sprinkle of dried basil.
12. Eggsactly: thin-sliced deli roast beef paired with a fresh egg bagel
all topped with grilled eggplant slices and Baba Ganoush (a spread made
of tahini, roasted eggplant and roasted garlic).
13. Sunny Day Tortilla: wrap lean deli beef, cucumber, pimento,
tomatoes, black olives and sun-dried tomato paste into a flour tortilla.
Chill put on your shades and enjoy!
14. Beef Finger Sandwiches: cocktail rye and thinly sliced deli beef
topped with black and green olives, cheddar cheese, stone ground mustard
and a pimento on top.
15. The Gourmet: julienned carrots and green beans, cherry tomatoes,
Nicoise olives and endive lettuce tossed in Caesar dressing atop thinly
sliced deli beef on toasted French bread.
16. Risky Business: a hollowed French loaf stuffed full of roast beef,
sauerkraut, Gruyere and Swiss cheeses, chopped tomatoes, red onions and
Russian dressing.
17. French Kiss: tender roast beef, black olives, yellow peppers, red
onion and feta cheese sprinkled with celery salt and drizzled with honey
mustard all lovingly tucked into a garden vegetable tortilla.
18. Nut 'N Honey: thick slices of honey wheat bread spread with
honey-walnut cream cheese sandwiching slices of deli beef, sliced pears
and bleu cheese crumbles.
19. Beef Club: deli beef layered between 3 toasted slices of sourdough,
with bacon, lettuce, tomato and mayo. Serve sliced into triangles.
20. Greek Goddess: grilled pita bread wrapped around lean deli roast
beef, herbed Feta cheese crumbles, black olives and thinly sliced
onions.
21. Beef & Salsa Wrap: wrapped and ready-to-go combine warm roast beef,
lettuce, avocado slices, cilantro and salsa in a corn tortilla.
22. Fancy But Plain: simply a poppy seed bagel spread with herbed
butter, lean roast beef, sun-dried tomatoes and arugula lettuce.
23. Tasty Trio: thick-sliced deli roast beef spread with roasted garlic
and onion marmalade between two slabs of Russian rye bread.
24. Tooty Fruity: marinate deli beef with fresh garlic, lemon juice,
olive oil, wine vinegar, snipped dill, black pepper and a dash of salt.
Pair with kiwi or star fruit and serve open-faced on rye.
25. Blue Moon: mix crumbled bleu cheese with sour cream and layer on
slices of rye bread. Add lettuce, tomato, red onion and a full helping
of lean deli beef.
26. Oh, So L.A.: thinly sliced beef dressed lightly with cucumber
slices, green onions, sprouts, avocado and light mayo all wrapped in a
spinach tortilla.
27. Speedy Gonzalez: flour tortilla spread with cheddar cheese spread,
jalapeno peppers slices and deli roast beef. Wrap and slice into
bite-sized poppers!
28. It's Very Gouda: sliced Gouda cheese melted atop sliced roast beef,
grilled zucchini and eggplant. Top with mayo and Dijon mustard and serve
on sourdough bread.
29. Pacific Rim Sandwich: grilled, teriyaki marinated roast beef,
grilled pineapple slice, bean sprouts and red onion served on sliced
sourdough bread.
30. Door County Beef: hollowed sourdough baguette packed with deli roast
beef, dried cherries, bleu cheese and Roquefort dressing.
31. Veg Head: sun-dried tomato bread and lean roast beef beneath a bed
of cucumber slices, tomatoes, sprouts and radishes topped with creamy
dill dressing.
32. Texas Two Step: thick cut deli roast beef and barbeque sauce served
warm between two slabs of Texas toast.
33. Dilly Beef Wrap: a flour tortilla spread with dill cream cheese,
wrapped around chopped roast beef, shredded dill havarti cheese and
diced cucumber.
34. Jamaican Jerk: deli beef, green onions, diced pineapple and roasted
red peppers covered in spicy jerk sauce and wrapped in a flour tortilla.
35. Tex-Mex Wrap: warm shredded roast beef and salsa covered with
shredded cheese and wrapped in a flour tortilla. Bordered with a dollop
of sour cream and guacamole.
36. Turkish Pita Special: serve shredded deli roast beef with Tabuleh,
Romaine lettuce and green pepper strips, all atop a whole wheat pita.
37. King Tut: Pile sliced deli beef, cubed eggplant and avocado on a
flour tortilla. Top with salt, pepper and vinaigrette and wrap it
around.
38. Thai One On: a flour tortilla topped with a few slices of deli roast
beef, green onions, shredded carrots and spicy Thai peanut sauce. Go
ahead have two or three!
39. Grand Salami Slam: wind up and hit a home run with a sub roll loaded
with salami, provolone and spicy brown ballpark mustard.
40. Monte Cristo: thick-sliced deli roast beef, ham and Swiss cheese
sandwiched between two slices of day-old white bread. Dip sandwich in
egg mixed with orange juice and fry.
41. 5 Alarm Wrap: start with a cream cheese and roast beef layered
tortilla, set off the alarms with pepper jack cheese, jalapeno peppers
and onions.
42. Gotcha: Wrap deli beef, mango, jalapeno peppers, cilantro, parsley
and red bell peppers into a flour tortilla. The flavor will getcha!
43. Onion Hallow: a whole wheat tortilla wrapped around lean deli beef,
onions, toasted walnuts and honey walnut cream cheese.
44. Waldorf Sandwich: mix mayo, walnuts, tart apples and celery to make
a salad. Add a scoop of Waldorf salad on top of a slice of walnut bread
and roast beef.
45. Bistro: deli roast beef covered with caramelized onions, Brie cheese
and crisp bacon served on a walnut bun.
46. Plain Jane: extra deli roast beef on plain white bread with mayo.
47. Pucker Up: tender deli beef spiced up with garlic, onions, Limburger
cheese and lightly kissed with brown mustard served on a fresh onion
roll.
48. Tea Time: spread fresh white bread with whipped butter. Add a slice
of lean roast beef, Gruyere cheese, a bit of caviar and another slice of
buttered white bread. Remove crusts and cut into delicate finger
sandwiches.
49. Zippy Pockets: combine yogurt, horseradish and dry mustard; spread
on pita bread and top with piles of thin deli beef, alfalfa sprouts,
tomato slices and chopped olives.
50. Beef Pinwheel Rollups: spread a flour tortilla with pimento cheese
spread and roast beef. Add cheddar and provolone cheese slices, romaine
lettuce, a dill pickle spear and roll (up)!
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
29th Nancy M. in Oxford, Alabama
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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Laws of Cat Physics
Shared by Jessica, Corfu, Greece
Law of Furniture Replacement
A cat's desire to scratch furniture is directly proportional
to the cost of the furniture.
Law of Cat Embarrassment
A cat's irritation rises in direct proportion to her
embarrassment times the amount of human laughter.
Law of Milk Consumption
A cat will drink his weight in milk, squared, just to show
you he can.
Law of Cat Landing
A cat will always land in the softest place possible; often
the midsection of an unsuspecting, reclining human.
Law of Cat Disinterest
A cat's interest level will vary in inverse proportion to
the amount of effort a human expends in trying to interest
him or her.
Law of Cat Composition
A cat is composed of Matter + Antimatter + It Doesn't
Matter.
Law of Rug Configuration
No rug may remain in its naturally flat state when a cat is
present.
Law of Obedience Resistance
A cat's resistance varies in proportion to a human's desire
for her to do something.
Second Law of Energy Conservation
Cats know that energy can only be stored by a lot of napping.
Law of Refrigerator Observation
If a cat watches a refrigerator long enough, someone will
come along and take out something good to eat.
Law of Bag/Box Occupancy
All bags and boxes in a given room must contain a cat within
the earliest possible nanosecond.
Law of Cat Magnetism
All blue blazers and black sweaters attract cat hair in
direct proportion to the darkness of the fabric.
Bumper Stickers
It's not whether you win or lose, but how you place the blame.
You are not drunk
if you can lie on the floor
without holding on.
We have enough youth. How about a fountain of 'smart'?
The original point and click interface
was a Smith & Wesson.
A fool and his money
can throw one hell of a party.
When blondes have more fun, do they know it?
Five days a week my body is a temple.
The other two it's an amusement park.
LEARN FROM YOUR PARENTS' MISTAKES
USE BIRTH CONTROL
Money isn't everything,
but it sure keeps the kids in touch.
Don't Drink and Drive
You might hit a bump and spill something.
If at first you don't succeed,
skydiving is not for you.
Reality is only an illusion
that occurs due to a lack of alcohol.
Time's fun when you're having flies.
......Kermit the Frog
We are born naked, wet and hungry.
Then things get worse.
Red meat is not bad for you
Fuzzy green meat is bad for you.
Ninety-nine percent of all lawyers
give the rest a bad name.
Friends don't let friends
take ugly people home.
Xerox and Wurlitzer will merge
to produce reproductive organs.
Alabama state motto:
At least we're not Mississippi
Gaseous clouds
have been detected
around Uranus.
ARTIFICIAL INTELLIGENCE IS NO
MATCH FOR NATURAL STUPIDITY.
GUN CONTROL:
using both hands
The more I learn about terrorism,
the more I understand the phone company.
The latest survey shows that
three out of four people make
up 75% of the population.
Calling an illegal alien an 'undocumented immigrant'
is like calling a drug dealer an 'unlicensed pharmacist '.
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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CALIFORNIA
ASPARAGUS CHEESE STRATA
Recipe from The Whitegate Inn, Mendocino, CA
Ingredients:
1 1/2 lbs fresh asparagus
3 tablespoons butter
1 loaf sliced bread (1 pound)
3/4 cup shredded cheddar cheese
2 cups cubed, fully-cooked ham
6 eggs
3 cups milk
3 teaspoons chopped onion
1/2 teaspoon salt
1/4 teaspoon dry mustard
Instructions:
1. In a saucepan, cover asparagus (cut into 2-inch pieces) with water; cover and cook until just tender. Drain and set aside. Lightly brush butter over one side of bread slices (crusts removed). Place half of the bread, buttered side up, in a greased 9x13 glass baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs. Add milk, onion, salt and mustard to eggs. Pour over bread. Cover and refrigerate overnight.
2. Bake at 325 for 50 minutes, uncovered. Sprinkle with remaining cheese and return to oven for 10 minutes longer.
Source: "Cinnamon Mornings Chocolate Dreams" by Pamela Lanier
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:
BROWNIES
~Submitted by Shirley, WA State
2 c. crushed graham crackers
1- 12 oz. pkg of chocolate bits
1 can Eagle Brand milk
2 tsp. vanilla
1 c. nuts
Mix together and bake in a prepared pan. Sprayed with Pam.
Bake 350°F 30 min. Cool and cut in squares.
Source: Maine Cookery Then and Now
GRILLED BUFFALO STEAK
~Submitted by Johnny, LA
This grilled buffalo steak recipe is simple to follow. If you haven't tried buffalo, you're in for a treat.
INGREDIENTS:
4 buffalo steaks
3/4 cup red wine
1/3 cup olive oil
4 cloves garlic, minced
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
PREPARATION:
Place steaks in a resealable plastic bag. Combine remaining ingredients and pour over steaks. Seal bag and allow steaks to marinate in refrigerator for 4-8 hours. Preheat grill for medium heat. Remove steaks from bag and discard marinade. Place steaks onto grill and cook for 4-6 minutes per side. Remove from heat and serve.
CRUNCHY BREAKFAST CEREAL
~Submitted by Laura W. in the A2Z Yahoo Forum
Yield: 16 Cups
6 c Oats
2 c Whole wheat flour
2 c Packed brown sugar
2 c Flaked coconut
1 1/2 c Chopped pecans
1 c Wheat germ
1 c All bran cereal
3/4 c Oil
3/4 c Water
2 tb Vanilla
1 ts Salt
1 c Raisins
1. Preheat oven to 275F. Grease 2 15x10x1" jelly roll pans.
2. Combine oats, flour, sugar, coconut, pecans, wheat germ and all bran.
3. Mix oil, water, vanilla and salt. Pour over oat mixture; toss to coat. Divide among pans; bake 1 hour, stirring every 10 minutes. Stir in raisins. Store airtight.
CHOCOLATE SAUCE
~Submitted by Treva, NC
Makes: 12 servings
Preparation time: 2 minutes;
Cooking time: 5 minutes
1 cup semisweet chocolate chips
3/4 cup skim milk
Pinch salt
Place the chocolate in a heat-resistant bowl. Bring the milk and salt to a boil and pour over the chocolate. Wait about 30 seconds, then stir slowly until the mixture becomes a smooth sauce.
(This can be made in advance and stored in the refrigerator for up to 1 week and reheated in the microwave.)
Nutrition Facts Serving Size: about 2 tablespoons
Calories 77; Total Fat 4 g; Saturated Fat 2 g; Protein 1 g; Total Carbohydrate 10 g; Dietary Fiber 0 g; Sodium 33 mg; Percent Calories from Fat 47%; Percent Calories from Protein 3% ; Percent Calories from Carbohydrate 50%
Make it Fancy:
Steep an herb or other flavoring in the milk while it comes to a boil. For example, add a handful of fresh mint leaves for Mint Chocolate Sauce, several strips of orange zest for Chocolate Orange Sauce, 1/4 cup coffee beans for Mocha Sauce.
Let the milk stand for 5 minutes, bring back to a boil, strain and pour over the chocolate.
PEACH BAVARIAN
~Submitted by Jean M., OH
8 oz can sliced peaches, drain, save juice
1 pkg peach or lemon Jell-O
1 cup boiling water
1/4 cup sugar
4 oz Creamy Cool whip
1/2 tsp almond extract, or vanilla, or both
Chop fruit in very small dice
Dissolve Jell-O in boiling water
Add sugar, stir to dissolve
Add juice and chill to a syrup consistency
Stir in peaches and extract
Fold in Cool whip
Pour in mold or square pan
Chill several hours til firmly set
Slice to suit and top with Cool whip
CROCKPOT FAUX SWEDISH MEATBALLS
~Submitted by Jessica, Corfu, Greece
2 lbs. frozen cooked meatballs
10 oz. can condensed cream of mushroom soup with roasted garlic
1 cup water
1 pkg. beef gravy mix
2 tsp garlic powder
1 bay leaf and a little marjoram for seasoning
(a cup of sour cream with a bit of flour and pepper mixed in to add at the end to thicken if you'd like)
Place meatballs in 4-6 quart crockpot. Add soup, water, dry gravy mix, thyme and bay leaves. Cover crockpot and cook on low 6 - 8 hours or on high for 3 - 4 hours. Discard bay leaves before serving. Serve over mashed potatoes or buttered egg noodles. (If you thicken the gravy let simmer another 1/2 hour.)
PARADISE COOKIES
~Submitted by Treva, NC
A true tropical delight! These soft butter cookies are filled with pineapple, macadamia nuts and coconut.
Prep: 45 minutes - Bake: 12 minutes
3/4 cup sugar
1/2 cup LAND O LAKES® Soft Baking Butter with Canola Oil
1 (8-ounce) can crushed pineapple in juice, well-drained
1 teaspoon vanilla
1 & 3/4 cups all-purpose flour
1 teaspoon baking powder
1 (3.25-ounce) jar (2/3 cup) macadamia nuts, chopped
3/4 cup sweetened flaked coconut
Heat oven to 350°F. Combine sugar and Soft Baking Butter with Canola Oil in large bowl. Beat at medium speed until creamy. Add pineapple and vanilla; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat until well mixed. Stir in nuts and 1/4 cup coconut by hand.
Shape dough into 1-inch balls; dip top of each cookie into remaining coconut. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until set.
Makes 3 dozen cookies
Nutritional Info Per 1 Cookie: Calories 90, Fat 5 g, Cholesterol 5 mg, Sodium 45 mg, Carbohydrates 11 g, Dietary Fiber <1 g, Protein 1 g
ROASTED PORK WITH CHERRY SAUCE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking with JP
Ingredients:
1 boneless pork top loin roast (2-3-lb.)
1/2 cup orange juice
1 Tbsp. Dijon mustard
1 tsp. ground cumin
1 tsp. prepared horseradish
1 can (21 oz.) Comstock® or Wilderness® More Fruit Cherry Fruit Filling or Topping
1/4 cup dry sherry
Directions:
1. Heat oven to 325°F. Place roast on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast. Roast 1-1/4 to 1-3/4 hours or until thermometer registers 155°F.
2. Meanwhile, combine remaining ingredients in medium saucepan. Bring to a boil; reduce heat to low and simmer 15 minutes, stirring occasionally.
3. Brush cherry sauce over pork twice during the last 30 minutes of roasting. Cover roast with foil; let stand 10-15 minutes before slicing (the roast’s temperature will rise about 5° during stand time). Reheat cherry sauce. Serve sauce over slices of roast.
Makes 6-8 servings
Prep time: 10 minutes
Bake time: 75-105 minutes
CAJUN TURKEY BURGERS
~Submitted by Leasa, IA
1 lb ground turkey breast
1 T Worcestershire sauce
2 t Creole seasoning, divided
1 - 14.5 oz can no salt stewed tomatoes, drained
1/2 t minced garlic
4 hamburger buns, toasted
Spray cold grill with Pam for grilling. Preheat grill, charcoal or gas. In medium bowl, combine turkey, Worcestershire and 1 t Creole seasoning. Evenly divide into 4 burgers. Grill 5-6
minutes per side, or until meat thermometer reaches 160° .
In small saucepan, over med-high heat, combine tomatoes, 1 t Creole seasoning and garlic. Cook 5
minutes, or until most of the liquid is evaporated.
To serve, place burger on bottom half of bun, drizzle 3 tablespoons sauce over burger and top with other half of bun.
(I added some Louisiana hot sauce...shhh, don't tell Jer)
Source: Jenny Craig
BAKED STUFFED QUAHOGS
~Submitted by Treva, NC
Also known as the "hard clam," which isn't half as fun to say, the quahog is particularly popular up down the Eastern seaboard. Quahogs (pronounced "co-hogs," for you non-New Englanders) can be enjoyed raw on the half shell, steamed with butter, or baked. This recipe opts for the last option...
This recipe serves: 10
Preparation time: 20 minutes
Cooking time: 30 minutes
20 quahogs (If you cannot find quahogs, substitute 40 cherrystone clams)
1 tablespoon olive oil
1 cup chopped mushrooms
1 tablespoon dry sherry
1 small white onion, finely chopped
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 & 1/2 cups fine bread crumbs 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Paprika for sprinkling
10 lemon wedges for garnish
1. Scrub the quahogs and place them in a large kettle with enough water to barely cover the bottom. Cover the kettle and steam over medium heat until the clams open, about 5 to 8 minutes. Remove the clam meat and reserve half of the shells for stuffing. Reserve the clam broth.
2. Chop the clams into small pieces or process briefly in a food processor. Place the clams in a large bowl and set aside.
3. Preheat the oven to 400°F.
4. Heat the oil in a skillet over medium-high heat. Add the mushrooms and sauté until the mushrooms are tender, about 3 minutes. Add the sherry, cook 1 minute more and remove from the heat.
5. Combine the clams with the onion, chives, parsley, bread crumbs, salt and pepper. Add the mushrooms and just enough clam broth to bind the mixture.
6. Stuff the mixture into the reserved clam shells. Arrange them on a baking dish and sprinkle the tops with paprika. Bake until golden brown and thoroughly heated, about 15 to 20 minutes. (If you are using cherrystones, they will heat in about 10 minutes).
7. Serve the clams hot with the lemon wedges.
Nutrition Facts; Serving Size: 2 quahogs
Calories 116; Protein 8 g; Total Carbohydrate 15 g; Dietary Fiber 1 g; Sodium 290 mg; Total Fat 3 g; Saturated Fat 0 g; Percent Calories from Fat 21%; Percent Calories from Protein 26%; Percent Calories from Carbohydrate 51%
FRUIT COBBLER...FOR YOUR FAVORITE FRUIT
~Submitted by Pat, Minden, NV
Batter:
1 c self-rising flour
1/2 c sugar
1/2 c milk
Fruit:
3 c fresh fruit (or 1-15 oz can)
1c sugar
2 T flour
7 T butter or margarine
Preheat oven to 350°. Melt butter in 9 x 13-inch baking dish. Toss together fruit, sugar and flour. Pour batter into baking dish. Spoon fruit mixture over the top. Bake 30-40 minutes or until the batter is golden and the fruit is bubbly. Serve warm with ice cream.
*Cobbler can be thicken by adding 1/2 cup more flour to the batter. For a more cake-like cobbler, double the batter recipe.
Source: Best Damn Desserts From Bear Wallow to Goosehorn
SWEET POTATO CHIPS
~Submitted by Mary S., Nashville, TN
2 6 to 8 oz. sweet potatoes, peeled, and sliced thinly
1 tsp. olive oil cooking spray
Herb mix
Salt to taste
Aluminum foil
Heat oven to 350 degrees. Line two baking sheets with aluminum foil and spray with olive oil. Peel and slice the sweet potatoes (a mandolin makes this job a breeze). Place slices on the foil, spray slices again with the cooking spray, and sprinkle with herb seasoning and salt. Put baking sheets in the oven, bake for 20 minutes, turn over, reduce oven to 300 degrees, and continue to bake until slices are crisp, but not burned, approximately 15 to 20 more minutes. Cool, remove from baking sheet, and enjoy.
Note: A small sweet potato, 6 to 8 oz. will fill one baking sheet.
CARAMEL APPLE COOKIES
~Submitted by Treva, NC
Cookies:
1/2 cup margarine
1/4 cup brown sugar
1/4 cup powdered sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups flour
Toothpicks
Coating:
1 lb. caramels, can be melted in microwave
2 tablespoons water
1 & 1/2 cup chopped nuts, walnuts or peanuts
Mix the margarine, brown/powdered sugars, and salt together until creamy.
Beat in 1 egg, 1 teaspoon vanilla and gradually add in the flour.
Form the above into 1 inch balls and bake at 350 degrees for 10-12 minutes.
When done take out and immediately place a toothpick into each cookie.
Dip in the caramel and nuts and place on foil until cooled.
Can be placed in mini papers for a cute look.
ICED CHERRY SOUP WITH MACE
~Submitted by Larry Holmes, Toronto, Canada
4 cups ripe sweet cherries, pitted
1 cup water
1/2 cup dry sherry
1/4-1/2 cup sugar
2 tablespoons lime juice
1/4 cup sour cream
1/4 teaspoon mace
In a medium saucepan, cook cherries with water, sherry and sugar about 8 minutes , or until sugar is completely dissolved and cherries are soft. Place mixture in food process or blender with remaining ingredients and puree until smooth. Taste and add additional sugar if necessary. Refrigerate until well chilled. Garnish with additional sour cream and an additional pinch of mace is desired.
Serves 4 to 6 as a soup course.
SWEET POTATOES AND APPLES
~Submitted by Linda H., Rosharon, TX
My mom's recipe.
4-5 lg. Sweet potatoes, peeled and thinly sliced
2-3 tart baking apples (Granny Smith)
Brown sugar
Cinnamon
Nutmeg
1 stick of butter
Layer potatoes, then apples; add brown sugar, cinnamon and nutmeg. Repeat layers and top with pats of butter. Bake at 350 degrees until potatoes are soft.
CARAMELIZED RUM BANANAS
~Submitted by Treva, NC
4 Tbsp. Butter
6 Bananas
1/2 cup Honey
1/2 Lemon -- juice only
Ground cinnamon -- optional
1 & 1/2 Tbsp. Dark rum
1. Butter a baking dish with 1 tablespoon of the butter; or use solid margarine, not the soft diet type.
2. Peel bananas and leave whole or cut into 3-inch pieces. Place in a single layer. Sprinkle with the juice of 1/2 lemon. Pour honey on top evenly and dot with remaining 3 tablespoons butter.
3. Bake in preheated 350-degree oven for about 20 minutes. Turn bananas once or twice as they are baking. Sprinkle with cinnamon or a few grains of nutmeg if you prefer.
4. Just before serving, heat rum carefully and ignite. Pour over bananas and serve immediately.
TACO STROGANOFF
~Submitted by Marty B., Tell City, IN
1 small onion chopped
1 lb. ground beef
1 envelope taco seasoning
1/2 c. water
1 14.5-oz. corn with diced pepper, drained
1 8-oz. container cream cheese with chive and onion
1 c. shredded cheddar cheese
8 oz. egg noodles, cooked and drained
Cook onions and cround beef until beef is drowned, drain fat. Add taco seasoning, water, and corn to beef mixture. Cook 1 to 2 minutes. Add cream cheese and shredded cheddar: cook until its heated through and cheese melts. Toss with cooked noodles (omit cheddar to cut fat, it will still have onion/chive taste).
Serves 4
642 calories, 39 cg. fat, 677 mg. sodium, 42 g. carbs, 1 g. fiber
SMOTHERED PORK CHOPS WITH BUTTERED NOODLES
~Submitted by Luanne, FL
Here is a quick dinner to prepare on a busy night.
Ingredients:
1 large sweet onion
2 tablespoons butter, divided
salt and pepper, to taste
1 (8-ounce) package wide egg noodles
1 tablespoon balsamic vinegar
1 1/2 pounds smoked pork chops (about 4)
Directions:
1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta. Preheat large saute pan on medium-high for 2-3 minutes.
2. Wash, peel and slice onion in half. Slice into 1/4-inch strips.
3. Place 1 tablespoon butter in saute pan and swirl to coat. Add onions, salt and pepper. Cover and saute 8-10 minutes, or until tender and slightly brown, stirring occasionally.
4. Stir pasta into boiling water. Boil 8-10 minutes, or until tender, stirring occasionally.
5. Stir vinegar into onions and place pork chops on top. Reduce heat to low, cover and simmer 7-8 minutes, or until pork is fully heated.
6. Drain pasta and return to pan. Toss with remaining butter, salt and pepper. Serve with
Brussels sprouts or your favorite veggie.
HONEY NUT CHICKEN STIR-FRY
~Submitted by Treva, NC
For a tangy, tasty dinner in a snap, try this chicken stir-fry. If you like, you can substitute peanuts for the cashews or even leave out the nuts entirely.
1 pound skinless, boneless chicken breast
3/4 cup orange juice
1/3 cup honey
3 tablespoons soy sauce
1 tablespoon cornstarch
1/4 teaspoon ground ginger
2 tablespoons vegetable oil, divided
2 large carrots, sliced diagonally
2 ribs celery, sliced diagonally
1/2 cup unsalted cashews
Cooked rice for serving
Cut the chicken into thin strips; set aside. Combine the orange juice, honey, soy sauce, cornstarch and ginger in a small bowl; mix well. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the carrots and celery; stir-fry for about 3 minutes. Remove the vegetables; set aside. Pour the remaining 1 tablespoon of oil into the skillet. Add the meat; stir-fry for about 3 minutes. Return the vegetables to the skillet; add the sauce mixture and nuts. Cook, stirring, over medium-high heat, until the sauce comes to a boil and thickens. Serve with rice.
Servings: 4
Source: National Honey Board
RASPBERRY SWIRL
~Submitted by Mary S., Nashville, TN
CRUST
3/4 cup graham crackers
3 tablespoons melted butter
2 tablespoons sugar
CHEESE MIXTURE
3 eggs
8 ounces cream cheese
1/2 cup sugar
1/8 teaspoon salt
1 cup whipped cream
1 (10-ounce) bag frozen raspberries
Combine crust ingredients thoroughly. Lightly press into well greased 7 × 11-inch or 10 × 10-inch pan. Bake at 375ºF for 8 minutes. Cool thoroughly.
Separate eggs. Beat yolks until thick. Add cream cheese, salt, sugar; beat until smooth and light. Beat egg whites until stiff peaks form.
Thoroughly fold whites and whipped cream into cheese mixture. Blend frozen raspberries. Gently swirl 2/3 of raspberries through cheese filling and spread into crust. Spoon remaining purée over top in rows and swirl with knife. Freeze.
GINGER-ALMOND SHORTBREAD
~Submitted by Larry Holmes, Toronto, Canada
1 cup butter, room temperature
2/3 cup sifted confectioner’s sugar
1 teaspoon almond extract
1 1/4 cup all-purpose flour
2 teaspoon ground ginger
1/4 cup finely ground almonds
24 whole almonds
Preheat oven to 3500 degrees. In a large mixing bowl, cream butter with sugar and almond extract until smooth. Add flour, ginger and ground almonds and beat until mixture is well combined. On a floured surface, roll out dough to 1/2-inch thickness. Cut into 2-inch rounds and place 1 inch apart on an ungreased baking sheet. Press an almond into the center of each cookie and bake about 20 minutes, or until very lightly colored. Remove to rack and cool.
Yield: About 2 dozen.
STUFFED CUBE STEAKS
~Submitted by Treva, NC
6 cube or minute steaks
2 cups soft bread crumbs
2 Tbsp. melted oleo
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
3/4 cup minute rice OR 2 cups cooked rice
2 & 1/2 cup tomatoes
1/2 tsp. salt
2 Tbsp. oleo
1/4 cup oil
Roll steaks in flour, 1 tsp. salt and pepper. Brown in oil. Remove from heat.
Combine bread crumbs, melted oleo and the 1/2 t. salt. Stuff centers of steak with this mixture; roll up and secure with wooden toothpicks.
Place in baking dish. Place rice around sides. Pour tomatoes over rice. Dot with remaining oleo.
Cover and bake at 350° for 50 minutes.
Serves 6
MOCK CRAB CAKES
(Zucchini)
~Submitted by Linda H., Rosharon, TX
2 l/2 cups shredded zucchini (squeeze out most of liquid)
l egg lightly beaten
l tsp prepared mustard
l/3 tsp Old Bay seasoning
l T melted butter (optional)
Bread Crumbs
Combine all ingredients, make into patties, dip in bread crumbs, saute about 4 minutes per side, till golden brown.
These have a hint of crab cake taste. Delicious.
Source: Don't remember source
CHESS PIE
~Submitted by Johnny, LA
1-3/4 c Sugar
2 tb All-purpose Flour
1/4 c Cornmeal
1/4 ts Salt
2/3 c Buttermilk
5 Egg, Lightly Beaten
1 t Vanilla
1/2 c Margarine, Melted Butter or
1 Pastry Crust, Unbaked; 9-inch
Combine sugar, flour, cornmeal and salt in a large bowl; add buttermilk and eggs, stirring until Blended. Stir in vanilla and margarine, and pour into unbaked pastry shell. Bake at 350 F for 40-45 minutes or until set. Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle. Cool on a wire rack approximately 1 hour.
Yield: 1 9-inch pie.
CARAMEL PECAN CHEESECAKE
~Submitted by Treva, NC
I am not sure where this came from but it is very rich and delicious.
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
20 caramels
2 tablespoons milk
1/2 cup chopped pecans
1 9 inch graham cracker pie crust
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Melt caramels with milk in small saucepan on low heat, stirring frequently until smooth. Stir in pecans. Pour caramel mixture into crust. Pour cream cheese batter over caramel mixture. Bake at 350F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Makes 8 servings.
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SZECHUAN BRAISED MEATBALLS
~Submitted by Treva, NC
We braise these spicy beef meatballs and Chinese cabbage in a bit of beef broth. Make it a meal: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.
Makes 4 servings
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy
1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch, divided
1/2 teaspoon five-spice powder (see Shopping Tip)
1/4 teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil, divided
2 cloves garlic, minced
1/2 teaspoon crushed red pepper, or to taste
1/4 cup Szechuan sauce (see Shopping Tip)
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms, rinsed
2 scallions, sliced (optional)
1. Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
2. Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
3. Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes.
Serve sprinkled with scallions (if using).
NUTRITION INFORMATION: Per serving: 295 calories; 13 g fat (3 g sat, 6 g mono); 64 mg cholesterol; 17 g carbohydrate; 28 g protein; 4 g fiber; 760 mg sodium; 310 mg potassium.
Nutrition bonus: Vitamin C (40% daily value), Zinc (37% dv), Vitamin A (20% dv), Iron (16% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 1 fat
TIP: Shopping Tip: Find five-spice powder in the spice section and Szechuan sauce near other Asian condiments in most supermarkets.
VERY LEMONY CHICKEN
~Submitted by Jim D., WA State
Serves: 4
Using skinless chicken breasts means this tangy dish is lower in saturated fat and cholesterol.
INGREDIENTS
1-1/2 lb. chicken breast, skinned and fat removed
1/2 cup fresh lemon juice
1/2 cup fresh sliced lemon peel
3 teaspoons chopped fresh oregano or 1 teaspoon dried oregano, crushed
1 medium onion, sliced
1/4 teaspoon salt
Black pepper to taste
1/2 teaspoon paprika
DIRECTIONS
1. Place chicken in 13x9x2" glass baking dish.
2. Mix lemon juice, lemon peel, oregano, and onions. Pour over chicken, cover and marinate in refrigerator several hours or overnight, turning occasionally.
3. Sprinkle with salt, pepper, and paprika.
4. Cover and bake at 325 degrees F for 30 minutes. Uncover and bake 30 minutes more or until done.
NUTRITION INFO (per breast)
Calories: 158.6
Fat: 1.6 g
Carbohydrates: 8.4 g
Protein: 28.0 g
GRILLED POTATO CHIPS WITH CHIVE DIP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
Cooking Time: 40 minutes minutes
3/4 cup low-fat sour cream
2 ounces soft goat cheese
1 small shallot, minced
1 tablespoon fresh lemon juice
1 tablespoon fresh chives, chopped
1 teaspoon kosher salt
1/2 pound fingerling potatoes
1/2 pound Peruvian purple potatoes
2 tablespoons olive oil
In a small bowl, combine the sour cream, goat cheese, shallot, lemon juice, chives, 1/4 teaspoon of the salt, and 1/4 cup of water and stir until
smooth. Set aside.
Using a mandolin or knife, cut the potatoes lengthwise into very thin slices. In a large bowl, combine the potatoes, oil, and remaining salt and
toss well. Heat a grill pan (a cast-iron pan with ridges) over medium heat and add a single layer of potatoes. Cook until golden brown and crispy,
4 to 5 minutes per side. Cook the remaining potatoes in batches. Serve the hot potatoes with the dip.
Yield: 4 servings
CALORIES 263 (1% from fat); FAT 16g (sat 7g); PROTEIN 8mg; CHOLESTEROL 21mg; CALCIUM 96mg; SODIUM 667mg; FIBER 2g;
CARBOHYDRATE 23g; IRON 1mg
Source: Real Simple, AUGUST 2002
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CHICKEN FAJITAS
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 clove garlic, minced
- 2-1/2 teaspoons canola oil
- 2-1/2 teaspoons lemon juice
- 1-1/2 tablespoons soy sauce
- Dash pepper
- 2 teaspoons Mexican seasoning
- 2 whole boneless skinless chicken breasts, split
- 1 medium onion, thinly sliced
- 1 green pepper, thinly sliced
- 4 flour tortillas
DIRECTIONS
Make marinade by combining garlic, 1-1/2 teaspoon oil, lemon juice, soy sauce, pepper, and Mexican seasoning.
Cut chicken into thin strips. Add chicken to marinade, toss to coat evenly, and marinate in refrigerator for at least 2 hours. Stir mixture occasionally to recoat meat.
In a nonstick skillet, heat 1 teaspoon oil on medium-high heat. Add chicken, onion, and pepper. Saute, stirring occasionally, until chicken is no longer pink and onion is slightly brown. Serve on tortillas.
Nutritional Information Per Serving (1/2 cup meat plus one tortilla):
Calories: 205, Fat: 8 g, Cholesterol: 68 mg, Sodium: 289 mg,
Carbohydrate: 6 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 26 g
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable
Source: "Magic Menus for People with Diabetes"
MEXICAN SALSA
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
- 1 pound fresh tomatoes, cored and chopped
- 1/2 medium onion, diced
- 1 tablespoon fresh chopped jalapeno pepper
- 1 small garlic clove, chopped fine
- 1 teaspoon fresh chopped cilantro
DIRECTIONS
In a mixing bowl, combine the lemon juice and salt. Stir to dissolve the salt.
Add the tomatoes and coat them with the juice. Add the onion, jalapeno, garlic, and cilantro and stir.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 30, Fat: 0 g, Cholesterol: 0 mg, Sodium: 301 mg,
Carbohydrate: 7 g, Protein: 1 g
Diabetic Exchanges: 1-1/2 Vegetable
Source: "Diabetes Cookbook for Dummies"
CALYPSO PARFAITS
~Submitted by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 envelopes unflavored gelatin
- 1/2 cup orange juice
- 1 small banana, sliced
- 1 small ripe mango, peeled, diced
- 1 teaspoon chopped crystallized ginger
- 1/4 cup sweetened flaked coconut
- 1 pint orange sherbet
DIRECTIONS
Sprinkle gelatin over orange juice in small saucepan; let stand 2 to 3 minutes to soften. Heat over low heat until dissolved.
Process fruit, ginger, and coconut in food processor, or blender until smooth; pour in gelatin mixture with motor running. Add sherbet and process until smooth. Pour into parfait glasses. Chill until set, 2 to 3 hours.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 148, Fat: 2.6 g, Cholesterol: 3 mg,
Sodium: 39 mg, Protein: 3.2 g, Carbohydrate: 30.1 g
Diabetic Exchanges: 1 Fruit, 1 Bread/Starch, 1/2 Fat
Source: "1001 Delicious Desserts for People with Diabetes"
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PEACHES 'N CREAM MICROWAVE CUPCAKE
~Submitted by Jim, WA State
PER SERVING (entire recipe): 120 calories, 2g fat, 190mg sodium, 25g carbs, 1g fiber, 10g sugars, 1g protein -- POINTS® value 2*
Ingredients:
2 1/2 tbsp. Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
4 tsp. Gerber Peaches (or another brand of pureed peaches, found in the baby food aisle)
2 tbsp. Fat Free Reddi-whip
Directions:
In a small microwave-safe dish (like a ramekin or custard dish), combine cake mix and peaches. Gently stir until completely blended. (Don't worry if it seems like a small amount. Your cake will puff up -- we promise!) Microwave for 1 minute, and then let sit in the microwave to set for a full 5 minutes. Once cool enough to handle, run a knife along the sides of the dish to release the cake and pop it onto a plate (or you could just leave it in the dish to be consumed!). Then top your cupcake off with the
Reddi-whip, and enjoy!
MAKES 1 SERVING
BREAD CRUST ZUCCHINI QUICHE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
INGREDIENTS:
3 slices whole wheat bread
1 tablespoon butter, softened
2 cups sliced zucchini
1 large tomato, chopped
1 teaspoon dried oregano
2 tablespoons whole wheat flour
1 cup low-fat cottage cheese
2 eggs, beaten
3/4 cup nonfat plain yogurt
1/3 cup grated Parmesan cheese
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.
In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.
In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.
Bake 30 minutes in the preheated oven, until firm in center.
GRILLED MARGARITA SHRIMP FOR TWO
~Submitted by Mary S., Nashville, TN
A fresh cilantro marinade makes this dinner for two irresistible!
1 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
1/4 cup margarita mix (from 33.8-oz. bottle)
2 tablespoons tequila
12 shelled deveined uncooked large shrimp with tails left on
1 . Soak 4 bamboo skewers in water for 30 minutes. In 1-quart resealable food storage plastic bag, combine cilantro, garlic, margarita mix and tequila. Add shrimp; seal bag and shake to coat. Refrigerate 30 minutes to marinate.
2 . Meanwhile, heat grill.
3 . When ready to grill, thread shrimp on skewers; discard marinade. Place shrimp on gas grill over medium heat or on charcoal grill 4 to 6 inches over medium coals. Cook 5 to 7 minutes or until shrimp turn pink, turning several times.
TIP: To broil shrimp, place skewered shrimp on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning several times.
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IMPOSSIBLY EASY CHICKEN TACO PIE
This is a Betty Crocker recipe that is very simple and tastes pretty darn good, too. I like fresh cilantro on mine with sour cream.
Prep Time:10 min
Start to Finish: 45 min
Makes: 8 servings
2 cups cut-up cooked chicken
1/2 cup chopped onion
2 tablespoons Old El Paso® taco seasoning mix (from 1-ounce package)
1 cup Original Bisquick® mix
1 cup milk
2 eggs
1 cup shredded Cheddar cheese (4 ounces)
1. Heat oven to 400ºF. Grease bottom and side of glass pie plate, 9x1 1/4 inches. Mix chicken, onion and seasoning mix. Sprinkle in pie plate.
2. Stir together Bisquick, milk and eggs with fork until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted. Garnish with lettuce, tomatoes and sour cream if desired.
High Altitude (3500-6500 ft) Bake 35 to 40 minutes.
Nutrition Information:
1 Serving: Calories 215 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 5 g); Cholesterol 100 mg; Sodium 450 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 17 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 0%; Calcium 16 %; Iron 6 % Exchanges: 1 Starch; 2 Medium-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.
Special Touch
Don't forget to top it off. Serve slices of this savory pie with salsa, sour cream and chopped tomato, or go all out with guacamole and red pepper sauce.
Planned-Overs
Taco seasoning mix puts a fiesta in your mouth! You'll have enough left over to make this recipe again.
Source: Betty Crocker
CHEESE FRENCH BREAD LOAF
1 loaf French Bread
3 ounces cream cheese
1/4 cup Mozzarella cheese -- shredded
1/4 cup onions -- chopped
2 tablespoons soft butter
1/2 teaspoon garlic salt
Cut bread at an angle into 1-inch slices. Do not cut all the way through to the bottom. Spread above mixture between slices. Wrap in foil and grill 5 to 6-inches from coals until cheese is melted. Unwrap and grill 5 minutes longer.
PRALINE CANDY COOKIES
1 c. sugar
1/4 c. butter or margarine
1 (5.33 oz.) can evaporated milk
1 (7 oz.) jar marshmallow creme
Dash of salt
50 vanilla wafers (finely crushed)
1 c. chopped pecans
1 tsp. vanilla
Combine first 3 ingredients, in 3 quart saucepan. Bring to a rolling boil over medium high heat. Boil 5 minutes, stirring constantly. Remove from heat, add marshmallow creme and salt. Quickly add wafer crumbs, pecans and vanilla. Beat until well blended. Drop by tablespoons onto waxed paper. Let cool. Store in airtight container.
ULTIMATE CORNBREAD
INGREDIENTS
2-1/2 cups biscuit/baking mix
1 cup sugar
2/3 cup cornmeal
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
2 eggs
1-1/4 cups milk
1-1/4 cups butter, melted
DIRECTIONS
In a large bowl, combine the first five ingredients. In another bowl, beat the eggs, milk and butter; stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before cutting. Serve warm.
Yield: 12 servings.
Nutrition Facts
One serving: 1 piece Calories: 390 Fat: 25 g Saturated Fat: 14 g Cholesterol: 90 mg Sodium: 541 mg Carbohydrate: 39 g Fiber: 1 g Protein: 4 g
Source: Light & Tasty
SPAGHETTI WITH THAI-STYLE PEANUT SAUCE
FOR THE PASTA:
Salt, for cooking the pasta
12 ounces thin pasta, such as thin spaghetti or angel hair
FOR THE THAI-STYLE PEANUT SAUCE:
2 cloves fresh garlic
Juice of 1/2 lime
1/4 cup creamy peanut butter
2 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 teaspoons finely minced fresh ginger or bottled minced ginger
1 1/2 teaspoons red wine vinegar or cider vinegar
1 1/2 teaspoons onion powder
1 1/2 teaspoons dark sesame oil
1/4 teaspoon red pepper flakes
FOR THE STIR FRY:
1 pound skinless, boneless chicken breast halves
2 teaspoons vegetable oil
8 ounces fresh bean sprouts
1 to 2 bunches scallions (for about 1 1/2 cups pieces)
2 cups (6 ounces) fresh snow peas or sugar snap peas
1/4 cup unsalted or lightly salted roasted peanuts, coarsely chopped (for serving)
Bring 3 quarts lightly salted water to a boil in a covered 41/2-quart or larger pot. When the water reaches a rapid boil, add the pasta and cook, uncovered, according to package directions.
TO PREPARE THE PEANUT SAUCE:
Peel garlic. With blender on, drop garlic through opening in lid. Pour lime juice into blender container. Stop blender and add remaining sauce ingredients, along with 1/2 cup water. Pulse on high speed until ingredients are just combined, about 5 seconds. Scrape down sides and pulse three or four more times. Set peanut sauce aside.
TO PREPARE THE STIR FRY:
Meanwhile, if chicken is frozen, place it on a microwave-safe plate and microwave, uncovered, on high power for 3 minutes.
While chicken defrosts, rinse and drain bean sprouts. Cut scallions into 1-inch pieces, using whites and enough green tops to make 1 1/2 cups.
Heat oil in an extra-deep 12-inch skillet over medium heat.
Cut chicken into bite-size pieces, adding them to the pan as you cut. Cook, stirring occasionally, until chicken turns white on the outside, 4 minutes.
Add snow peas and scallions to skillet. Cook, stirring constantly, until chicken is no longer pink in center and snow peas are bright green, about 2 minutes.
Add bean sprouts and peanut sauce to skillet and reduce heat to low. Stir to mix well and simmer until ready to serve.
TO ASSEMBLE AND SERVE:
When pasta is done, drain in a colander. Return the drained pasta to the cooking pot. Add the chicken mixture and toss until well mixed. Divide among four plates. Sprinkle with chopped peanuts and serve.
Start to finish: 25 minutes
Servings: 4
Source: Cheap. Fast. Good! by Beverly Mills and Alicia Ross
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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
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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,
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Contact him using this special link: Dilly Core.
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