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A to Z Recipes
June 25, 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. Can we say it is very hot outside today, boys and girls?
The scary thing about this heat is that we've still got the hotter months ahead yet. Whew! And the
mosquitoes that left us alone until May have made up for lost time. For some reason, there are a (very) few folks who are not as troubled by
mosquitoes and other insects. Not only do they receive fewer bites, they are not adversely affected by bites when they receive them. Then there are folks who apparently are insect magnets, and suffer huge bumps and rashes from even the slightest bite. Of course, I would fall into the latter category, and have some insect bites that are whoppers,
friends. When I get home, I peel off the uniform and douse myself in calamine lotion. I've got my grandkids again for a few days and it took them a few minutes to figure out who that strange, pale-pink ghost
who emerged from Nana's room was! Ah, the joys of living on the Gulf Coast of Texas!
I sure hope I can get all my 'skeeter bites healed up by August 12th. That's when we pack up and head to the great northwest. We'd love to meet up with you. 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 Monthly Theme topic is "The Way to a Man's Heart..." I just know you have some recipes that guys really enjoy. 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. We've only got a few more days and the issue is looking puny!
Of course, it takes more than just Monthly Theme recipes to keep this newsletter going. We need recipes for regular issues, like this one.
Visit the Monthly Theme - Recipe Submission section for details and links to be used. Thanks!
We've got oodles of recipes (45+) and other goodies for you today. Some may be perfect for entertaining like some will be doing to celebrate Independence Day on July 4th, or other functions. Look at who did all the sharing for you:
Jean M., OH
Roslyn, IL
Jim D., WA State
Brenda, AL
Johnny, LA
Treva, NC
Jean, Syracuse, NY
Marilyn, Canton, OH
Larry Holmes, Toronto, Canada
Jessica, Corfu, Greece
Mary S., Nashville, TN
Linda H., Rosharon, TX
Pat, Minden, NV
Shirley, WA State
Leasa, IA
Patricia, Charlevoix, MI
Luanne, FL
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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Shared by Jean M., OH
"Be kinder than necessary because everyone you meet is fighting some kind of battle."
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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THE MOUSE TRAP
Shared by Roslyn, IL
A mouse looked through a crack in the wall to see the farmer and his wife opening a package. What food might it contain? He was aghast to discover that it was a mouse trap.
Retreating to the farmyard the mouse proclaimed the warning: "There is a mouse trap in the house, a mouse trap in the house!"
The chicken clucked and scratched, raised her head and said, "Excuse me, Mr. Mouse, I can tell this is a grave concern to you, but it is of no consequence to me. I cannot be bothered by it."
The mouse turned to the pig and told him, "There is a mouse trap in the house, a mouse trap in the house!"
I am so very sorry Mr. Mouse," sympathized the pig, "but there is noting I can do about it but pray. Be assured that you are in my prayers."
The mouse turned next to the cow who said, "Like wow, Mr. Mouse. A mouse trap. Like I am in grave danger. Duh. . .NOT!"
So the mouse returned to the house, head down and dejected, to face the farmer's mouse trap alone. That very night a sound was heard throughout the house, like the sound of a mouse trap catching its prey.
The farmer's wife rushed to see what was caught. In the darkness, she did not see that it was a venomous snake whose tail the trap had caught. The snake bit the farmer's wife.
The farmer rushed her to the hospital. She returned home with a fever.
Now, everyone knows you treat a fever with fresh chicken soup, so the farmer took his hatchet to the farmyard for the soup's main ingredient.
His wife's sickness continued so that friends and neighbors came to sit with her around the clock. To feed them, the farmer butchered the pig.
The farmer's wife still did not get well and a few days later she passed away. So many people came for her funeral, that the farmer had the cow slaughtered to provide meat for all of them to eat.
So the next time you hear that someone is facing a problem and think that it does not concern you, remember that when there is a mouse trap in the house, the whole farmyard is at risk.
-- Author Unknown.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Potatoes 17 Ways
Shared by Jim D., WA State
Boiled. Wash potatoes, leave skins on leave whole or cut in large
pieces. Boil in water in covered pot whole 30 to 40 mins cut up 20 to 25
mins.
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Parsleyed. Mix chopped boiled potatoes with 1/4 cup melted butter and
1/4 cup minced parsley.
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Creamed. Combine thin or medium white sauce with boiled potatoes. Allow
at least 1 cup sauce for four medium potatoes.
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Au Gratin. Use recipe for creamed potatoes use cheese sauce instead of
white sauce.
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Broiled. Cut cooked potatoes lengthwise in slices about 1/4 inch thick.
Drizzle with melted butter sprinkle with salt and pepper. Broil until
golden brown on both sides.
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Cottage Fries. Slice boiled potatoes. Heap slices into skillet coated
generously with oil. Sprinkle with salt and pepper. Brown slowly until
crisp turning as necessary.
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Lyonnaise. Follows recipe for cottage fries except add sauteed onion
slices to the potatoes before frying.
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Potatoes Anna. Melt 2 tbsp butter in skillet. Arrange thinly sliced or
grated raw potatoes in 2 or 3 layers. Sprinkle each layer with salt and
pepper dot with butter. Cover cook over low heat 15 mins. Uncover cook
until tender and crispy brown.
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French Fried. Cut potatoes into long strips. Let stand in cold water for
at least 15 mins. Drain and dry completely. Drop into hot oil deep enough
so the fries float. Don't crowd pan, fry until tender and golden brown. For
crispier fries, cook half way let cool completely to room temp fry
again.
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Country Fried. Cut potatoes in half cut each half into 2 pieces. Slice
thinly deep fry.
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Baked Fried. Arrange thin strips of raw potato in single layer in
shallow baking pan which has been greased with oil. Drizzle with oil. Bake
in 400 degree oven 30 to 40 mins until tender. Turn
occasionally. Sprinkle with herbs for added flavor.
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Potato Puffs. To four cups mashed potatoes, add 2 beaten egg yolks stir
then add 2 beaten egg whites stir add ? cup milk, 2 tbsp butter mix
thoroughly. Spoon into 1-1/2 quart baking dish bake at 350 degrees for 30
mins until puffed and brown.
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Puffed Potatoes in the Half Shell. Cut baked potatoes in half
lengthwise. Scoop out potato whip until fluffy with butter milk seasoning
bits of cooked ham minced onion & then spoon into shells. Bake in 400
degree oven until tops are golden brown.
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Scalloped. Arrange layers of thinly sliced potato in greased baking
dish. Sprinkle each layer with salt, pepper, minced onion dot with
butter. Pour hot milk over the potatoes so it is within ? inch of the
top of the potatoes. Bake at 350 degrees about 1 to 1-1/4 hrs or until
potatoes are tender.
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Mashed. Boil potatoes drain water break into chunks add butter
beat/mash/whip until smooth add salt and pepper to taste.
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Golden Parmesan. Slice six large potatoes into small pieces. Mix 1/4 cup
flour, 1/4 cup grated parmesan cheese, salt and pepper in a paper bag. Put
potatoes in bag and shake until coated. Melt butter in large pan. Lay
potatoes in one layer in the pan. Bake at 375 degrees for one hr. Turn
two or three times while baking so all sides are browned. Sprinkle with
parsley when nearly done.
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Potato Deutscher. Grate 7 potatoes rinse in cold water press dry. Soak 6
slices dry bread in 2 cups milk, beat in 2 eggs, salt and pepper to taste
stir in the potatoes. Pour into a greased dish top with sour cream bake
at 350 degrees for 45 mins.
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Parmesan Potato Casserole. 2 cups mashed potatoes 8 ounces cream cheese 2
eggs 1 small onion, diced 2 tablespoons flour 1/4 cup Parmesan cheese,
grated 1/4 cup dried bread crumbs Salt and pepper Preheat oven to 300
degrees. Mix Parmesan cheese and bread crumbs set aside. In a medium-sized
bowl, combine mashed potatoes, cream cheese, eggs, onion and flour. Beat
with a mixer on low speed until blended. Beat at high speed until mixture
is light and fluffy. Add salt and pepper. Pour potato mixture into a
greased casserole dish.S prinkle with bread crumb/Parmesan cheese
mixture. Bake for 35 mins.
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Baked Potato Cup. Roughly mash leftover potato with raw egg & shredded
cheese. Bake inside 1/2 a bell pepper until pepper is tender about 30
mins at 350 degrees. When cool cut in wedges. Eat cold or at room temp.
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
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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Man of the House
The husband had just finished reading a new book entitled, 'YOU CAN BE THE MAN OF YOUR HOUSE'. He stormed to his wife in the kitchen and announced, 'From now on, you need to know that I am the man of this house and my word is Law. You will prepare me a gourmet meal tonight, and when I'm finished eating my meal, you will serve me a sumptuous dessert. After dinner, you are going to go upstairs with me and we will have the kind of sex that I want. Afterwards, you are going to draw me a bath so I can relax. You will wash my back and towel me dry and bring me my robe. Then, you will massage my feet and hands. Then tomorrow, guess who's going to dress me and comb my hair?
'The wife replied, 'The funeral director would be my first guess.'....
Learner's Permit
Shared by Brenda, AL
A teenager who had just received her learner's permit offered to drive her parents to church. After a hair-raising ride, they finally reached their destination.
The mother got out of the car and said, "Thank you!"
"Anytime," her daughter replied.
As the woman slammed the door, she said, "I wasn't talking to you. I was talking to God."
Three Men on a Hike
Shared by Jim D., WA State
Three men were hiking through a forest when they came upon a large raging, violent river. Needing to get to the other side, the first man prayed : 'God, please give me the strength to cross the river.'
Poof! .... God gave him big arms and strong legs and he was able to swim across in about 2 hours, having almost drowned twice.
After witnessing that, the second man prayed : 'God, please give me strength and the tools to cross the river.'
Poof! .... God gave him a rowboat and strong arms and strong legs and he was able to row across in about an hour after almost capsizing once.
Seeing what happened to the first two men, the third man prayed: 'God, please give me the strength, the tools and the intelligence to cross the river.'
Poof! .... He was turned into a woman. She checked the map, hiked one hundred yards up stream and walked across the bridge.
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
GULF COAST SALAD
My friend and co-worker, Julie, loaned me a treasured cookbook from her church's fundraising efforts. What a great cookbook, and this recipe provides a sampling of what folks in our area do to feed our families using foods found locally. In Freeport, they can buy shrimp fresh from the Gulf, and this is a wonderful way to use it.
3 cups cooked rice, cooked in chicken broth or Creole seasoning
1 lb. cooked shrimp, peeled and deveined
1 cup sliced celery
? cup sliced green onions
2/3 cup mayonnaise
2 Tbs catsup
1 tsp lemon juice
? tsp cream-style prepared horseradish
? tsp prepared mustard
1/8 tsp hot pepper sauce
Salt and pepper to taste
Salad greens
Combine rice, shrimp, celery, and green onions on large mixing bowl. Blend mayonnaise, catsup, lemon juice, horseradish, mustard and pepper sauce. Add to rice mixture. Toss lightly and season to taste with salt and pepper. Chill. Serve on salad greens.
Yields 6 servings.
Source: 75 Years of Cooking with Love and Memories, Freeport First United Methodist Church, Freeport, Texas, 1989
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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Recipe name: Sausage Muffins
Original recipe by: Leasa, IA
Posted on: June 4, 2008
Reviewed by: Maggie, TX
I made these muffins during my grandkids visit the first week in June. They loved them! They buttered them and dipped 'em in syrup. I used about half to make full-size muffins, then placed the other half in a pan and baked to serve with soup the next night. I adjusted the baking time, which was about 20 minutes, as I recall. Great recipe, Leasa. I think I'll add just a sprinkling of chopped fresh jalapenos in my next batch to kick it up a notch. This a keeper!
SAUSAGE MUFFINS
~Submitted by Leasa, IA
1 lb hot pork sausage (I used regular)
1 can Campbell's Cheddar Cheese soup
1 1/2 cans water
3 C Bisquick
Brown and drain sausage. Mix cheddar cheese soup and water with Bisquick and sausage. Drop by teaspoonfuls into mini muffin tins. Bake at 350° for 12 mins until brown.
Makes 96 mini muffins.
(Great to make ahead for a grab and go breakfast or camping. Serve with scrambled eggs and hash browns.)
Source: Tona, Cookin with Haggermaker (a Yahoo group)
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:
CAJUN POT ROAST WITH MAQUE CHOUX
~Submitted by Johnny, LA
1 2- to 2-1/2 pound boneless beef chuck roast
1 tablespoon Cajun seasoning
1 10-ounce package frozen whole kernel corn
1 large green sweet pepper, chopped
1 medium onion, chopped
1 teaspoon sugar
1/2 teaspoon bottled hot pepper sauce
1/8 teaspoon ground black pepper
1 14-1/2 ounce can diced tomatoes, undrained
Trim fat from meat. Sprinkle Cajun seasoning evenly over all sides of the meat; rub in with your fingers. If necessary, cut meat to fit into a 3-1/2 to 4-1/2 quart slow cooker.
Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Drain vegetables, discarding cooking liquid. Serve meat with vegetables.
Makes: 6 servings
Source: B H & G
APPLE CRISP
~Submitted by Brenda, AL
I used to make this for my late husband. This about the easiest, most satisfying dessert recipe. It is also easy to adjust the quantity from one or two servings to a large dish.
9" buttered pie dish
4 or 5 good sized Granny Smith apples
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup packed browned sugar
Topping:
1 cup dry oatmeal
1/2 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3-4 Tablespoons butter
I use about any kind of apple- Granny Smith's are less juicy and are good for crisps and pies, Mac's and Cortland's make a more liquidy dessert. Peel and slice apples to fit your need. Four or five good sized Granny's will fill an 8"-9" square pan or deep dish pie pan. More will be needed if smaller apples are used.
Mix a teaspoon of cinnamon and a 1/2 teaspoon of nutmeg with about a quarter cup of brown sugar and sprinkle over the apples.
Mix one cup of rolled oats with 1/4 to 1/2 cup of brown sugar, 1/4 cup of flour (whole wheat or white), and a teaspoon of cinnamon and a 1/2 teaspoon of nutmeg. Now work in 3-4 tablespoons of softened butter or real margarine. The mix should clump. Sprinkle the crisp over the apples.
Bake at 350 degrees for about 25-30 minutes. Serve warm with ice cream or whipped cream.
Variations: Add blueberries, cranberries or any other berries to the apples. Instead of apples, use peaches and blueberries or raspberries.
HAM, CHEDDAR & BROCCOLI QUICHE
~Submitted by Treva, NC
1 prepared pie crust
1 cup milk
4 eggs, beaten
1/4 tsp. mustard
1/8 tsp. pepper
1/4 cup chopped onion
1 cup cubed ham
2 cups shredded cheddar
1 cup broccoli, chopped
Combine eggs, milk, mustard & pepper. Set aside. Layer remaining ingredients on top of unbaked pie crust. Pour egg mix over everything. Bake at 350? for 40-50 mins. Cover crust with foil for first 20-25 minutes of baking. Let cool 5 mins. before serving.
Serves 6-8.
BROILED FISH WITH CITRUS-GRAPE SAUCE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
Makes 4 servings.
Dress up any broiled or poached fish with this delightfully delicate fruit sauce.
1-1/4 pounds fresh or frozen grouper, halibut, or shark steaks, about 3/4" thick
1/2 teaspoon lemon-pepper seasoning
1/4 cup thinly sliced green onions
1/2 teaspoon finely shredded Florida Orange Peel
1-1/4 cups Florida Orange Juice
1 tablespoon cornstarch
1/4 teaspoon salt
3 Florida Oranges, peeled, sectioned, and seeded
1 cup seedless green grapes, halved
2 tablespoons dry sherry (optional)
Thaw fish, if frozen. Spray the unheated rack of a broiler pan with nonstick coating. Sprinkle both sides of fish with lemon-pepper seasoning. Place fish on rack of broiler pan. Broil 4" from the heat for 4 minutes; turn fish. Broil 3 to 5 minutes more or until fish flakes when tested with a fork.
Meanwhile, spray an unheated medium saucepan with nonstick coating. Add onions; cook and stir over medium heat until tender.
In a bowl combine orange peel, orange juice, cornstarch, and salt. Add to onions in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Add orange sections, grapes, and if desired, sherry. Heat through. Spoon sauce over fish.
GRANOLA TRAIL MIX
~Submitted by Marilyn, Canton, OH
1 cup coconut
1 cup sesame seeds
1/2 cup slivered nuts (almonds are good)
1/2 cup sunflower seeds
5 cups oatmeal
1 cup wheat germ
Any dried fruit- my favorite- banana chips
Mix all the dry ingredients. Then stir on the stove until blended:
1 cup honey
1/4 cup brown sugar
1 cup oil
Mix this liquid mixture with the dry ingredients.
Press this onto a cookie sheet about 1/2 inches thick.
Bake in a SLOW oven (about 200 degrees) 15 to 20 minutes.
Cool thoroughly, breaking up the mixture and store in a cool, dry place.
Great for taking while hiking or camping ~ or just as a summer snack.
BREADED TOMATOES
~Submitted by Treva, NC
SERVINGS 8-10
PREP 15 min.
COOK 15 min.
TOTAL 30 min.
8 to 10 small to medium firm fresh tomatoes
1/2 cup butter or margarine, melted
1 cup crushed saltines
1 tablespoon grated Parmesan cheese
Cheese Sauce:
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash white pepper
1-1/2 cups milk
3 tablespoons grated Parmesan cheese
Peel and core tomatoes but leave them whole. Dip each whole tomato in melted butter. In a small bowl, combine saltine crumbs and Parmesan cheese. Roll tomatoes in crumb mixture, gently pressing crumbs onto tomato. Place tomatoes in a single layer in a greased shallow baking dish. If there are any crumbs or butter left, combine them and sprinkle over the tomatoes. Bake at 475° for 15 minutes or until tomatoes begin to brown and are heated through. Watch closely; they burn easily.
Meanwhile, for cheese sauce, melt butter in a medium saucepan. Stir in flour, salt and pepper. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in Parmesan cheese. Serve over tomatoes.
Nutrition Facts One serving: (1 each) Calories: 178 Fat: 14 g Saturated Fat: 8 g Cholesterol: 37 mg Sodium: 314 mg Carbohydrate: 11 g Fiber: 1 g Protein: 4 g
Source: Reminisce Extra
GELATIN CHERRY PIE
~Submitted by Larry Holmes, Toronto, Canada
1 Graham cracker crust
3 ounce package cherry flavored gelatin
1 cup boiling water
1/2 of a 19-ounce can cherry pie filling
1 1/2 cup whipping cream
1 cup reserved whipping cream
1/2 of a 19-ounce can cherry pie filling
Stir cherry gelatin into boiling water in bowl until dissolved. Stir in 1/2 can cherry pie filling. Chill until syrupy.
Beat cream until stiff. Reserve 1 cup . Fold the remaining cream into thickened mixture. Turn into pie shell. Pipe remaining cream around outside edge. Spoon second half of pie filling around edge inside cream. Chill.
CROCKPOT SAUERBRATEN MEATBALLS
~Submitted by Jessica, Corfu, Greece
2 cans diced tomatoes with herbs, undrained
3/4 cups water
1/2 cup brown sugar
1/4 cup apple cider vinegar
2 Tbsp. Worcestershire sauce
2 cups baby carrots
1 onion, chopped
1 lb prepared frozen meatballs
12-18 gingersnap cookies, crumbled
1/2 cup sour cream
In 4-6 quart crockpot, combine soup, water, vinegar, Worcestershire sauce, and brown sugar. Stir until well mixed and add onions, carrots, and meatballs. Turn crockpot on high for the first hour; then reduce to low for 4-6 hours longer, stirring occasionally. Or cook on low for 7-8 hours.
Then add crumbled gingersnap cookies and cook on low for 20-30 minutes, tasting to see if you need to add more gingersnaps. Stir in sour cream until blended. Serve over hot cooked spatzele or rotini noodles.
Serves 4-6
MEXICAN COLESLAW
~Submitted by Treva, NC
Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side.
Makes 8 servings, generous 1 cup each
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
6 cups very thinly sliced green cabbage (about 1/2 head) (see Tip)
1 & 1/2 cups peeled and grated carrots (2-3 medium)
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.
NUTRITION INFORMATION: Per serving: 53 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 2 g fiber; 97 mg sodium.
Nutrition bonus: Vitamin A (50% daily value), Vitamin C (30% dv), phytochemicals sulforaphane and indoles. 0 Carbohydrate Servings
Exchanges: 1 vegetable, 1/2 fat (mono)
TIP: To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving.
ALMOND APRICOT SOUR CREAM CAKE
~Submitted by Mary S., Nashville, TN
1 16 oz can apricot halves (save 1 teaspoon syrup)
2 cups Cake flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1/4 teaspoon Salt
4 oz Unsalted butter; room temperature
1 cup Sugar
2 Eggs
1/2 teaspoon Vanilla extract
1/4 teaspoon Almond extract
1 cup Sour cream
1/4 cup Sliced almonds
Grease a 9-inch cake pan or line with parchment paper. Preheat the oven to 350 degrees. Drain the apricots and discard the liquid. Making sure to save a teaspoon of the juice. Cut each half in half. Set aside
Whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar, syrup for 3 to 4 minutes, or until the mixture is light in color and fluffy.
Add the eggs, one at a time, beating until thoroughly mixed. Scrape down the bowl, add the vanilla and almond extracts, and mix until combined.
On low speed, add, in order, a third of the flour mixture, then half of the sour cream, then half the remaining flour mixture, the remaining sour cream and the remaining flour, mixing just to combine after each addition and scraping down the sides of the bowl.
Pour the batter into the prepared pan and level it by bouncing it on the counter top. Arrange the apricot quarters in a decorative pattern on top of the batter. Sprinkle the sliced almonds over any exposed batter. Bake in the preheated oven for 45 to 50 minutes, or until a cake tester comes out clean.
Let the cake cool in the pan for 10 minutes. Turn the cake out onto a plate, remove the parchment paper liner from the bottom and then flip the cake onto a cooling rack.
SPAGHETTI SQUASH PANCAKES
~Submitted by Linda H., Rosharon, TX
These savory little pancakes are great with a little salt, pepper and sour cream for a side dish or appetizer.
6 C cooked spaghetti squash
1/3 C all-purpose flour
? C grated Parmesan cheese
4 T butter
salt and pepper to taste
sour cream for garnish
Serves 6-8 as a side dish or appetizer
Separate the strands of the cooked spaghetti squash. Add flour & cheese. Mix well, using a couple of forks.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Spoon 1/4 cup squash mixture into skillet. With a fork, press to form an evenly thick cake. Repeat. Cook cakes until bottoms are lightly browned, turn over and brown second side. Continue until you’ve used all the squash mixture. Use additional butter if necessary. Sprinkle with salt and pepper and serve with sour cream.
Note: For a different taste, saute the squash pancakes in olive oil.
Source: Don't remember source
PINA COLADA FUDGE
~Submitted by Treva, NC
Makes: 36 squares
1 (12-oz.) pkg. (2 cups) white vanilla chips
1 (3.25-oz.) jar macadamia nuts, chopped, toasted*
1 (16-oz.) can Vanilla Frosting
1/2 cup chopped dried pineapple
1/2 cup coconut, toasted*
1 teaspoon rum extract
1 teaspoon coconut extract
1. Line 8 or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth.
2. Reserve 1/4 cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm.
3. Remove fudge from pan by lifting foil. Remove foil; cut into squares.
NUTRITION INFORMATION:
1 Serving: Calories 140 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g); Cholesterol 0mg; Sodium 35mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 15g); Protein 1g
Exchanges: 1 Fruit; 1 1/2 Fat
Note: *To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350°F. for 5 to 8 minutes or until light golden brown, stirring occasionally.
BLUEBERRY SURPRISE
~Submitted by Pat, Minden, NV
1 stick margarine, melted
1 c flour
1/4 c brown sugar
1 c nuts, chopped
Mix all together and press into a 9 x 12 pan. Bake for 15 minutes at 350°. Cool completely. Then mix:
1 c sugar
8 oz. Cook Whip
8 oz. cream cheese
1 t vanilla
Spread onto cooled crust and top with a can of blueberry pie filling (cherry or other flavors can be sued as well). refrigerate at least one hour.
Source: Best Damn Desserts From Bear Wallow to Goosehorn
OYSTER FRITTERS
~Submitted by Jim D., WA State
1 and one half tsp. baking powder
1 cup all-purpose flour
2 eggs, beaten
1 cup milk
1 quart of shucked oysters (with liquor)
Cooking oil for frying
Mix baking powder and flour together in a large bowl. In another bowl, mix together eggs and milk. Slowly add the egg mixture into the flour mixture while stirring and mix well to form smooth batter. Add oysters and liquor to batter. Heat about 2 inches of oil in a deep frying pan until very hot. Scoop out about 3 to 4 oysters for each fritter and fry on both sides until golden brown. Remove from pan with slotted spoon and drain on paper towels. Serve with Tarter Sauce or Cocktail Sauce. For those of you that may not know, the liquor is the juice that the oysters are packed in. With our propensity to use booze in our recipes, we didn't want any confusion over what type of liquor we were referring to.
Tarter Sauce
1 cup mayonnaise
One half cup dill pickle relish
Combine mayo with dill pickle relish and allow to sit for about one hour before serving
Cocktail Sauce
1 cup ketchup
3 Tbsp. horseradish
Combine ingredients and allow to sit for one hour before serving. You may want to start off with less horseradish and then add more to suit your taste.
The Skinny: Use low fat milk and your favorite egg substitute for the fritters. Use low fat mayo for the Tarter Sauce.
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
CANDIED GINGER
GINGER ALE
~Submitted by Shirley, WA State
This recipe compiled from Fred Meyer's over 30 years.
2 c. peeled and thinly sliced fresh ginger
2 c. white sugar plus more for rolling in.
2 c. water
In sauce pan place the above ingredients and cook over med, heat till sugar caramelized
and syrup reduces to half. It should be a golden brown. Drain in strainer over a bowl as you will use both items.
Put drained ginger into a bowl of sugar to coat well. Spread on parchment lined cookie sheet. Bake at 225°F for 3 or more hours.
The syrup: Fill a glass with ice. Add 1 part syrup and 7 part club soda to make home made
ginger ale. Garnish with mint. Very mild.
SLOW COOKER CHICKEN WITH BISCUITS
~Submitted by Leasa, IA
1 1/2 to 2 lbs boneless chicken breasts, cut in large chunks
1/2 C chpd onion
1 C chpd celery (didn't use)
1 can cream of chicken or cream of chicken with mushroom soup, undiluted
1 - 12 oz jar chicken gravy
1/4 t poultry seasoning
1/2 t dried thyme
dash pepper
2 C frozen mixed veggies, thawed
6 frozen biscuits or refrigerated biscuits
In slow cooker, layer the chunks of uncooked chicken with onion and celery. Combine the soup and gravy with poultry seasoning, thyme and pepper. Pour over chicken. Cover and cook on LOW for 5-6 hrs. Add the thawed mixed veggies, turn the cooker to HIGH, and continue cooking for 20-30 mins until veggies are tender.
Meanwhile, bake the biscuits as directed on package. Split a biscuit, spoon chicken mixture on the bottom half, and top with remaining half.
Serves 6 (not in my house! lol)
**I cooked my veggies in the microwave, then stirred into the chicken mix when it was done. Saved a little time and that way I could pick out the lima beans....
Source: Southern Food
OAT, APPLE AND RAISIN MUFFINS
~Submitted by Treva, NC
I haven't tried these yet; but, they sure sound good.
1 Cup Currants or Raisins
1 Cup apple, cored, peeled and chopped
1/4 Cup oil
3/4 Cup milk
1/3 Cup sugar
1 Cup all purpose flour
1 Cup quick cooking oats uncooked
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
2 teaspoons cinnamon
1/4 teaspoon allspice
2 Tablespoons brown sugar packed
Combine currants or raisins with apple, oil, milk and sugar in a medium mixing bowl. Stir together flour, oats, baking powder, salt, nutmeg, cinnamon and allspice in a separate bowl. Stir into raisin mixture just until combined. Place into muffin cups (greased or lined). Sprinkle tops of batter with 1/2 teaspoon of brown sugar. Bake at 400 degrees for 20 minutes or until golden.
Makes one dozen.
LAZARUS BREAD PUDDING WITH WHISKEY SAUCE
~Submitted by Jean M., OH
My DIL sent me this from a cookbook from a long-time big store in downtown Columbus, Ohio. It has been closed for quite awhile.
3/4 lb Bread, French or Sourdough
1/4 c Pecans, toasted
4 oz Butter, melted
Custard Mix:
2 c Sugar
1 t Salt
8 x Eggs, large
5 1/2 c Milk
1 t Vanilla
Whiskey Sauce:
8 oz Butter, melted
2 c Powdered sugar, sifted
2 x Eggs, large, beaten well
1 oz Whiskey (Jack Daniel's preferably)
Custard: Break bread into medium pieces. Add pecans and melted butter. Arrange in 9x13 pan. Blend eggs, salt and sugar lightly with wire whip. Add vanilla and milk. Blend and strain. Pour over bread and nuts in pan. Bake at 350oF. in pan of water* for 20-25 minutes. Test with knife.
*Note: for custard to bake properly, you must create this double boiler effect. Plan size of pan accordingly.
Whiskey Sauce: Melt butter. Whip in sifted powdered sugar. Fold in eggs. Add whiskey. Serve warm. I usually reheat this in the microwave before serving just to ensure that the eggs are *cooked* thoroughly. I have used butterscotch schnapps instead of whiskey and it was delicious!
BAKED ALASKA PIE
~Submitted by Patricia, Charlevoix, MI
3 egg whites
1/4 tsp cream of tartar
1 tsp vanilla
few grains of salt
3/4 cup powdered sugar
1 qt hard vanilla ice cream.
1 pre-baked pie shell, chilled
Preheat oven to 450 deg. Beat egg whites, salt and cream of tartar until stiff but not dry. Add 1 tbs of sugar at a time, beating constantly until 1/3 cup is added. Fold in the remaining sugar and vanilla. Fill the pie shell with ice cream and cover with meringue, being sure the edges are well covered. Sprinkle with a little sugar. Place the pie on a wooden plank and bake 5 minutes. Serve immediately - serves 6.
SALISBURY STEAKS WITH MUSHROOM GRAVY
~Submitted by Treva, NC
2 pounds ground beef
1 teaspoon salt
1/3 cup fine fresh bread crumbs
1/4 pound thinly sliced mushrooms
2 tablespoons flour
2 eggs, slightly beaten
1/4 teaspoon pepper
3 tablespoons margarine
1 tablespoon vegetable oil
1 & 1/3 cups beef broth
Combine beef, eggs, salt, and pepper in a bowl. Stir with fork only to mix. Shape beef mixture into 6 oval steaks about 1/2 thick and 5 inches long. Sprinkle both sides with bread crumbs and press down into the steaks. Chill in refrigerator. Melt 2 tablespoons margarine in hot heavy skillet, add mushrooms (1 & 1/2 cups) and saut?, stirring occasionally, over medium heat 3 to 4 minutes. When golden brown, remove from skillet. Reheat skillet, add oil and remaining butter. Add steaks and panfry about 2 minutes on each side or until browned and crisp on surface. Remove from pan. Add broth to pan drippings. Blend flour with small amount of cold water to smooth paste, add to skillet and bring to boil, stirring until smooth and thickened. Add mushrooms and stir. Add steaks and simmer
in gravy to desired doneness. Serve with gravy.
Make 6 servings.
FOURTH OF JULY ICE CREAM CAKE
~Submitted by Johnny, LA
1 (10 inch) prepared angel food cake
2 quarts strawberry ice cream, softened
1 quart vanilla ice cream, softened
2 1/2 cups whipping cream
2 tablespoons confectioners' sugar
Decorative mini paper flags, optional
Cut cake horizontally into four equal layers. Place bottom layer on a serving plate; spread with half of the strawberry ice cream. Immediately place in freezer. Spread second cake layer with vanilla ice cream; place over strawberry layer in freezer. Spread third cake layer with remaining strawberry ice cream; place over vanilla layer in freezer. Top with remaining cake layer.
In a mixing bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form. Frost top and sides of cake. Freeze until serving. Decorate with mini flags if desired.
EGGNOG PIE
~Submitted by Larry Holmes, Toronto, Canada
1/2 cup granulated sugar
2 tablespoons cornstarch
1 envelope (1/4 ounce) unflavored gelatin
1/4 teaspoon salt
1 1/4 cups milk
3 egg yolks, lightly beaten
1 1/2 teaspoon vanilla
1/2 teaspoon rum flavoring
1/2 teaspoon almond flavoring
1/4 teaspoon nutmeg
1 cup whipping cream
4 – 8 maraschino cherries, sliced
9-inch pie shell, baked
Combine first four ingredients in saucepan. Stir will. Slowly mix in milk/ Heat and stir until it boils and thickens. Stir about 1/2 cup hot mixture into egg yolks. Pour back into saucepan while stirring until it returns to a boil. Remove from heat. Add vanilla, rum and almond flavorings and nutmeg. Chill until quite syrupy.
Whip cream in small bowl until stiff. Fold in cherry slices. Pour into pie shell. Chill.
BEAN BURRITOS
(Crockpot recipe)
~Submitted by Treva, NC
2 Tbsp. chili powder
2 tsp oregano
1 & 1/2 tsp cumin
1 large sweet or regular potato, peeled and diced
1 can black beans or pinto beans, rinsed and drained
4 cloves garlic, minced
1 medium onion, halved and thinly sliced
1 jalapeno pepper, seeded and minced
1 green pepper, chopped
1 cup frozen corn, thawed and drained
3 Tbsp. lime juice
1 Tbsp. cilantro
3/4 cup shredded cheese, your choice Flour tortillas
Combine chili powder, oregano, and cumin in small bowl. Set aside. Layer potato, beans, half of chili powder mix, garlic, onion, jalape?o pepper, green pepper, remaining half of chili powder mix, and corn in crockpot. Cover and cook on LOW for 5 hours, or until potato is tender. Stir in lime juice and cilantro.
Preheat oven to 350 degrees F.
Spoon a little cheese into the center of each tortilla. Top with 1 cup of filling from crockpot. Fold all 4 sides to enclose filling. Place burritos seam side down on baking sheet. Cover with foil and bake 20-30 minutes.
Serve topped with sour cream.
ALMOND BONBONS
~Submitted by Mary S., Nashville, TN
1 1/2 cups all-purpose flour
1/2 cup butter or margarine -- softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 (7 ounce) package almond paste (7- or 8-ounce size)
Almond Glaze -- (recipe follows)
Sliced almonds -- toasted, if desired
Almond Glaze:
1 cup powdered sugar
1/2 teaspoon almond extract
4 teaspoons milk (4 to 5 teaspoons)
Heat oven to 375?. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.
Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely. Dip tops of cookies into Almond Glaze. Garnish with sliced almonds.
Almond Glaze:
Mix all ingredients until smooth and spreadable.
SPICY CHICKEN & SPAGHETTI SQUASH SKILLET
~Submitted by Linda H., Rosharon, TX
This spicy sauce, which makes good use of leftover chicken or turkey, is also great on true pastas, as well as spaghetti squash. For a vegetarian version, simply eliminate the meat.
1 small spaghetti squash, cooked
2 T olive oil
1/2 C minced onion
3-4 cloves garlic, minced
2 green onions, finely chopped
12 oz. cooked chicken or turkey meat
2 C crushed tomatoes
? C dry red wine
2 tsp. capers
2 ? tsp. fresh oregano (1 tsp. dried)
1 tsp. crushed red pepper
3 T Italian parsley, finely chopped
Heat the oil in a skillet over medium high heat, saut? onion, garlic and green onions for 2 minutes. Add the chicken or turkey and cook for about 3-4 minutes. Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes. Add remaining ingredients and simmer for another 5 minutes. Pour sauce over heated spaghetti squash and serve.
EASY CROCKPOT SPAGHETTI SAUCE
~Submitted by Treva, NC
8 ounces Italian sausage
1 pound lean ground beef
2 cans (14.5 ounces each) diced tomatoes with juice
1 cup chopped onion
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup chopped green bell pepper
1 to 2 tablespoons sugar
1 to 2 teaspoons salt, or to taste
2 cloves garlic, crushed
2 teaspoons dried leaf basil
dash ground red pepper or red pepper flakes, if desired
Remove sausage from casings; brown in a heavy skillet along with ground beef. Break up sausage and ground beef while browning; drain well.
Add sausage and beef to crockpot, along with all remaining ingredients. Cover and cook on LOW setting for 8 to 10 hours or HIGH for 4 to 5 hours.
Serves 8 to 10.
RAW APPLE CAKE
~Submitted by Patricia, Charlevoix, MI
1/3 cup shortening
1 cup sugar
1 egg
1 tsp vanilla
2 cups grated apple with peeling
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 stick melted butter
1 cup brown sugar
1 tsp cinnamon
1/2 cup chopped walnuts
Cream shortening and sugar together, add egg and vanilla. Stir in apple, flour,, soda and salt. Spread in 9x13 greased & floured pan. Mixture will be rather stiff. Top with 1/2 stick melted butter and sprinkle with brown sugar, cinnamon and walnuts. Bake 30 minutes at 350 degs.
DUTCH CHICKEN LOAF
~Submitted by Luanne, FL
This makes a good sandwich for the lunch crowd or heat a can of cream of chicken soup adding your favorite flavors to serve over it at dinner time.
2 cups. cooked chicken
1 cup. soft bread crumbs
2 tbsp. parsley
2 tbsp. celery salt ( opt )
1 tsp. salt
2 eggs
1 cup. milk
3 tbsp. melted butter
Dash of garlic power
Mix all ingredients. Pour into buttered loaf pan. Bake at 375 degrees for 30 minutes. Serve warm or cold.
HEARTY OATMEAL DINNER ROLLS
~Submitted by Treva, NC
2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all-purpose flour
1 & 1/2 teaspoons salt
1/3 cup firmly packed brown sugar
BRING 2 cups water to a boil in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110 degrees. STIR together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5 minutes. BEAT oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth. TURN dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk. PUNCH dough down, and divide in half; shape each portion into 16 (1 & 1/2-inch) balls. Place evenly into 2 lightly greased 9 x 1 & 3/4-inch round cake
pans. COVER and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk. BAKE at 375 degrees for 15 minutes or until golden brown.
Yield: 32 Rolls
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BREAKFAST PIZZA
~Submitted by Treva, NC
Eggs and hash browns have extra pizzazz when they're served up on a pizza pan.
SERVINGS 6
2 cups frozen shredded hash brown potatoes
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons vegetable oil, divided
1 cup egg substitute
2 tablespoons fat-free milk
1/4 teaspoon salt
2 green onions, chopped
2 tablespoons diced sweet red pepper
1 tablespoon finely chopped jalapeno pepper
1 garlic clove, minced
1 pre-baked thin Italian bread shell crust (16 ounces)
1/2 cup salsa
3/4 cup shredded reduced-fat cheddar cheese
In a large nonstick skillet, cook the hash browns, cumin and chili powder in 1 tablespoon oil over medium heat until golden. Remove and keep warm. In a small bowl, beat the egg substitute, milk and salt; set aside. In the same skillet, saute the onions, peppers and garlic in remaining oil until tender. Add egg mixture. Cook and stir over medium heat until almost set. Remove from the heat. Place crust on an ungreased 14-in. pizza pan. Spread salsa over crust. Top with egg mixture. Sprinkle with hash browns and cheese. Bake at 375° for 8-10 minutes or until cheese is melted.
Yield: 6 slices.
Nutrition Facts One serving: 1 slice Calories: 375 Fat: 12 g Saturated Fat: 2 g Cholesterol: 10 mg Sodium: 748 mg Carbohydrate: 50 g Fiber: 1 g Protein: 19 g
Diabetic Exch: 3 starch, 2 fat, 1 lean meat.
Source: Light & Tasty
LOW-FAT CREAMY CARROT SOUP
~Submitted by Jim D., WA State
The creaminess of this soup is due to the potatoes, a trick you might want to use to reduce the fat in some of your favorite soup recipes.
1 Tbs (15 ml) olive oil
1 medium onion, chopped
1 lb (450 g) fresh carrots, peeled and cut into 1-inch (2 cm) pieces
1/2 lb (250 g) baking potato, peeled and diced
4 cups (1 L) canned or fresh chicken broth
1 cup (250 ml) non-fat milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped parsley to garnish
Heat the oil in a pot over moderate heat and saut? the onions until tender but not brown, about 5 minutes. Add the carrots, potato, and chicken broth and bring to a boil. Reduce the heat and simmer covered for 30 minutes. Carefully puree the soup in small batches in a food processor or electric blender. Season with salt, pepper, and nutmeg. Serve hot or cold, garnished with chopped parsley. Serves 4 to 6.
CHICKEN WITH ONIONS AND PEPPERS
~Submitted by Treva, NC
Servings: 4
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1/2 teaspoon minced garlic
1 tablespoon olive oil
2 cups frozen stir-fry pepper blend
1 can (15 ounces) chunky Italian-seasoned tomato sauce
Salt and pepper to taste
2 tablespoons grated Parmesan cheese
Directions:
Saute chicken and garlic in oil in large skillet until lightly browned. Push chicken to side of pan, add stir-fry pepper blend and cook until softened, 3 to 4 minutes.
Stir in tomato sauce. Heat to boiling, reduce heat and simmer, covered until chicken is cooked through, about 10 minutes. Season to taste with salt and pepper, sprinkle with Parmesan cheese.
Calories: 215; Protein: 28.5 g; Sodium: 674 mg Cholesterol: 71 mg; Fat: 7 g; Carbohydrates: 9.7 g
Diabetic Exchanges: 2 Vegetable 3 Meat
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DATE AND BANANA LOAF
~Submitted by Mary S., Nashville, TN
Yield: Makes 15 slices
INGREDIENTS
- 1 cup pitted dates, coarsely chopped
- 2 cups ripe bananas, peeled and coarsely chopped
- 1 large egg
- 1/2 cup skim milk
- 1-3/4 cups self-rising flour
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
DIRECTIONS
Preheat the oven to 350 degrees F.
Lightly grease and line an 8 x 4 inch loaf pan with parchment paper.
Put the chopped dates, bananas, egg and milk into a blender or food processor and process for a minute or two until the mixture is smooth.
Sift the flour, salt, cinnamon and ginger into a mixing bowl, then add the fruit mixture and stir by hand until thoroughly blended.
Turn the mixture into the prepared pan and bake in the center of the oven for about 30 minutes. If the loaf is fairly brown on the top, turn the heat down to 325 degrees F. If not, leave it as it is, and bake for a further 25-30 minutes, or until a skewer inserted into the center comes out clean.
Leave the loaf to cool in the pan for 10 minutes, then turn it out and leave it to cool completely on a wire rack.
Nutritional Information Per Serving (1/15 of recipe):
Calories: 126, Protein: 3 g, Fat: 1 g, Saturated Fat: 0 g,
Carbohydrate: 29 g, Fiber: 2 g, Cholesterol: 15 mg, Sodium: 131 mg
Diabetic Exchanges: 1 Starch, 2/3 Fruit
Source: "Great Healthy Food: Diabetes" by Azmina Govindji
CUMIN BEETS
~Submitted by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoons cumin seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium tomatoes, peeled and coarsely chopped
- 1 cup water
- 1 pound beets, peeled and used whole, if small, or sliced thinly
DIRECTIONS
In a skillet, heat oil over medium-high heat. Add onion and cook, stirring, until softened. Stir in garlic, cumin, salt and pepper and cook for 1 minute. Add tomatoes and water and bring to a boil.
Place beets in slow cooker stoneware and pour tomato mixture over them. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beets are tender.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 70, Fat: 3 g, Carbohydrate: 11 g, Fiber: 2 g,
Protein: 2 g, Sodium: 426 mg, Cholesterol: 0 mg
Diabetic Exchanges: 2 Vegetables, 1/2 Fat
Source: "America's Everyday Diabetes Cookbook"
HUMMUS WITH RED PEPPER
~Submitted by Mary S., Nashville, TN
Yield: 2 cups
INGREDIENTS
- 2 cups cooked or canned garbanzo beans, drained (1/2 cup juice reserved)
- 1 clove garlic
- 1 tablespoon sesame tahini
- 2 tablespoons olive oil
- 1 whole roasted red pepper, seeded (available in jars)
- 1 tablespoon lemon juice
DIRECTIONS
Blend all ingredients in a blender or a food processor.
Nutritional Information Per Serving (1/3 cup):
Calories: 145, Fat: 7 g, Cholesterol: 0 mg, Sodium: 55 mg,
Carbohydrate: 17 g, Dietary Fiber: 5 g, Sugars: 4 g, Protein: 6 g
Diabetic Exchanges: 1 Starch, 1 Very Lean Meat, 1 Fat
Source: "Magic Menus for People with Diabetes"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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PORK TENDERLOIN WITH GRAVY
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
Makes 2 servings
1 envelope brown gravy mix
1/2 cup water
3 tablespoons soy sauce
2 tablespoons balsamic or red wine vinegar
1 clove garlic minced
3/4 pound pork tenderloin 1/2 inch slices thick
1/4 cup olive oil
In a small bowl combine the first five ingredients until blended. set aside. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture. Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until meat juices run clear.
BLACKBERRY CHEESECAKE DESSERT FOR TWO
~Submitted by Mary S., Nashville, TN
What a great idea! A frozen roll is flattened to be the flaky and tender crust for a creamy, dreamy fruit dessert for two.
2 Pillsbury® Oven Baked frozen butter-flake dinner rolls (from 20.3-oz bag)
1 egg, beaten
1 teaspoon granulated sugar
1/8 teaspoon ground cinnamon
3 oz cream cheese, softened
1 tablespoon powdered sugar
2 tablespoons whipping cream
1/4 teaspoon grated lemon peel
4 oz fresh blackberries or 1 cup frozen organic blackberries, thawed, drained
1 . Heat oven to 350°F. Place frozen rolls on microwavable plate. Microwave uncovered on High 10 seconds; turn over and microwave 10 seconds longer.
2 . Press and stretch each roll into 4-inch round with 1/4-inch-high rim around outer edge. Using fork, prick dough generously. Spray cookie sheet with cooking spray. Place rounds 2 inches apart on cookie sheet; brush surfaces with beaten egg.
3 . In small bowl, mix granulated sugar and cinnamon; sprinkle over rounds. Bake 7 to 10 minutes or until golden brown. After 5 minutes, prick crust if it starts to bubble. Cool completely, about 10 minutes.
4 . In same small bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in powdered sugar, whipping cream and lemon peel. Spread half over top of each round; top with blackberries.
High Altitude (3500-6500 ft): Bake 10 to 13 minutes.
TIP: No blackberries in sight? Try it with raspberries--simply delicious!
EGGS BENEDICT CUPS
~Submitted by Maggie, TX
2 slices white bread
1/3 cup shredded cheddar cheese
1 green onion, chopped
2 slices Canadian bacon, finely chopped
1/4 teaspoon garlic powder
1/4 teaspoon minced fresh basil
2 eggs, beaten
2 tablespoons butter
2 tablespoons plus 2 teaspoons hollandaise sauce mix
1/2 cup water
Minced fresh parsley
Coat two 8-oz. ramekins or custard cups with cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups. Place on a baking sheet. Bake at 350° for 20-25 mins or until a thermometer reads 160°. In a small saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 min or until thickened. Gently remove bread cups to serving plates; top with hollandaise sauce and parsley.
Yield: 2 Servings.
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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CUCUMBER AND SHRIMP SALAD WITH FETA VINAIGRETTE
For the vinaigrette:
2 tablespoons red wine vinegar
pinch sugar
freshly ground black pepper
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
2 tablespoons crumbled feta cheese
2 tablespoons extra virgin olive oil
For the salad:
1 cucumber, peeled, halved, seeded and sliced
2 tomatoes, cored and cut into wedges
1/4 cup pitted, halved kalamata olives
1/2 small red onion, thinly sliced
1 pound steamed shrimp, peeled and deveined
salt to taste
2 pieces pita bread, cut into wedges
1. In a mixing bowl, whisk the vinegar, sugar, pepper, oregano and feta cheese together. Slowly whisk in the olive oil. (This can be made in advance and stored in the refrigerator for up to 5 days.)
2. Combine the cucumber, tomatoes, olives, onion and shrimp in a large mixing bowl. Add the vinaigrette and toss to combine. Season with salt and pepper. (This can be made in advance and stored in the refrigerator for up to 2 days. The salad actually gets better as the vegetables marinate in the vinaigrette for a day or two.)
3. Serve with wedges of pita bread.
Serving Size: about 1/2 cup
Number of Servings: 4
Per Serving
Calories 408 Carbohydrate 41 g
Fat 13 g Fiber 7 g
Protein 32 g Saturated Fat 2 g
Sodium 565 mg
Source: FoodFit.com
JALAPENO-CHICKEN CRESCENT PINWHEELS
Smooth cream cheese blends with spicy chiles in these flaky chicken appetizers. Lupe Cortes, Forest, VA, Pillsbury Bake-Off® Contest 41, 2004
Prep Time: 20 Min
Total Time: 40 Min
Makes: 32 appetizers
INGREDIENTS:
4 oz. cream cheese (from 8-oz. pkg.), softened
1/2 cup chopped cooked chicken
1/4 cup chopped fresh cilantro
2 to 3 tablespoons finely chopped sliced jalape?o chiles (from 12-oz. jar)
2 tablespoons finely chopped green onions (2 medium)
1/8 teaspoon salt
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
DIRECTIONS:
1. Heat oven to 375°F. In small bowl, mix all ingredients except dough until well combined; set aside.
2. Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.
3. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle.
4. Bake at 375°F. for 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm. High Altitude (3500-6500 ft) No change.
NUTRITION INFORMATION:
1 Serving: Calories 40 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g); Cholesterol 5mg; Sodium 115mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 1g); Protein 1g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: 1/2 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.
IRRESISTIBLE LEMON CHIFFON PIE
Prep Time: 20 min.
Cook Time: - Serves: 8
Ingredients
1 cup evaporated milk
1 (.25 ounce) envelope unflavored gelatin
1/2 cup water
3 tablespoons fresh lemon juice
3/4 cup Splenda No Calorie Sweetener, Granulated
3/4 teaspoon grated lemon rind
1/4 teaspoon lemon extract (optional)
1 (9 inch) graham cracker crust
Cooking Directions
Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in
SPLENDA Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.
Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.
Pour mixture into crust; cover and chill 1 hour or until set.
Nutrition Info Per Serving
Calories: 196 kcal Carbohydrates: 23 g Dietary Fiber: 0 g Fat: 9 g Protein: 4 g Sugars: 14 g
Dietary Exchanges Per Serving: 1 1/2 Starches, 2 Fats
Source: Splenda Brand
EASY DEVILED HAM & CHEESE PHYLLO TRIANGLES
Forget the sandwich and use phyllo dough for a tasty lunch or finger-food appetizer.
Ingredients
12 sheets phyllo dough
Vegetable oil spray
1 Tbs. Dijon mustard
4 oz. deli ham, minced (about 1/2 C.)
3 oz. cream cheese, cubed into 12 equal pieces
Directions
Preheat oven to 350 degrees. Layer 4 sheets of phyllo, spraying each with vegetable oil spray. Cut layered phyllo in four slices crosswise. Place 1/4 tsp. Dijon mustard about 1 1/2-inch from end of a phyllo strip. Top with 1 Tbs. ham and one cube of cream cheese. Fold one corner diagonally across to opposite edge to form a triangle. Continue folding triangle onto itself. Spray top and bottom of triangle with vegetable oil spray. Repeat until you have 12 triangles. Bake on ungreased cookie sheet for 20-25 minutes.
Serving Size: 12
ASPARAGUS CASSEROLE
2 cups fresh asparagus, cut into 2-inch lengths
1 can cream of mushroom soup
4 ounces mushrooms, sliced
2 cups grated Cheddar cheese, divided
1 can or 3 ounces French fried onion rings
Butter a casserole dish. Put a layer of asparagus on bottom, then add soup. Add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees F or 30 minutes or until bubbly.
Sprinkle onion rings on top and return to oven for 5 minutes more.
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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
www.zilchmixers.com.
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