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A to Z Recipes
June 29, 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. I'm not even going to tell you about how hot it is here in Texas (well... maybe I just did). Whatever the good Lord sends our way is fine with me. So long as my family is safe and (mostly) sound and our home is intact, I will count my blessings!
We'd love to meet up with you during our trip in August (about 45 days from now!). I'm pleased that some of you are making the drive to join us for a meal and some conversation. There are some traveling very far to meet you so do your best to join us, won't 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..." during the month dad's are honored and it ends tomorrow. I won't beat around the bush folks, this was one of the easiest topics in which to participate yet very few did. Such poor response
may indicate the monthly themes are something we should discontinue (I get my
cues from you). If you get a chance, help it along by sending in a recipe that you know a man would love to be served. This could be a tried and true recipe, or perhaps some you are wanting to try. As usual, 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.
It takes more than just Monthly Theme recipes to keep this newsletter going. We need recipes for regular issues, like this one. Do you realize there's about
45 recipes in this issue alone? Visit the Monthly Theme - Recipe Submission section for details and links to be used. Thanks!
I'm pleased as punch about the variety of recipes and other goodies in today's issue. I know you will be, too. Luckily I have surplus recipes from our regulars and
could tuck in the extras. Look at who did all the sharing for you:
Mary H., Montreal, Canada
Jean M., OH
Rita, Niceville, FL
Jo, TX
Anita, Battle Ground, WA
Leasa, IA
Treva, NC
Patricia, Charlevoix, MI
Linda H., Rosharon, TX
Mary S., Nashville, TN
Jim D., WA State
Pat, Minden, NV
Johnny, LA
Shirley, WA State
Marty B., Tell City, IN
Larry Holmes, Toronto, Canada
Dorie, IL
Aafrin, Pune, India
Jean, Syracuse, NY
We'll see you here again on Wednesday with a very special
issue, 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 Mary H., Montreal, Canada
"If we were to promise people nothing better than only revolution, they would scratch their heads and say: 'Is it not better to have good goulash?'"
~Nikita Khrushchev
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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Recipe For A Miracle
Shared by Jean M., OH
1 cup Tension
2 cups Stress
1 teaspoon of Guilt
2 heaping cups of Limited Time
3/4 tablespoon of Urgency
A dash of "No Other Choice"
3 heaping cups of Faith
Fold ingredients gently into a bowl. Mix vigorously and add a few tears. You'll sweat a little as you knead the dough.
Pack it firmly between your hopes and dreams and form into a perfect little ball.
Sprinkle it with a little faith (I recommend Hebrews 11), rolling the ball in the flour until fully covered.
Place it under a veil of belief and allow it to rise.
Put it in an oven that has been pre-set at the perfect temperature for the heat of trials and tribulations.
Allow it to brown under the warmth of God's love. Remove after due season and allow to cool in the confidence of His promise.
Garnish with your praises. Arrange neatly on a platter of thankfulness and serve to friends, families and, oh yes, strangers . . invite them too!
Pass on the recipe to all who request it and let them know that with this recipe, they have the makings of a miracle!
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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Tasty Desserts in Just 5 Minutes
I thought it was amazing how good these recipes have stood the test of time... almost 25 years!
Quick Berry Pudding:
Cube pound cake; place in bowl with mashed strawberries, whole raspberries
and sugar to taste. Serve in goblets; top with whipped cream.
Country Orchard Delight:
On outdoor grill, over low coals, grill pineapple rings and peach, plum and
pear halves until tender. Cube; spoon onto serving plates. Top with a scoop
of ice cream.
Quick Chocolate-Mousse Cake:
Remove packaged brownies onto platter; top with chocolate pudding, spooned
into a mound. Garnish with whipped cream and chocolate shavings.
Golf Ball in a Sand Trap:
In food processor, finely chop equal amounts of crushed Oreo cookies and
crushed Butterfinger candy bars. Spoon into shallow bowl; top with scoop of
vanilla ice cream.
Luscious Lemon-Cream Tarts:
In bowl, mix bottled lemon curd and whipped cream; spoon into tart shells.
Garnish with lemon slices; dust with powdered sugar.
Source: McCall's, July 1994
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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PAY ATTENTION
Shared by Rita, Niceville, FL
1) When I die, I want to die like my grandfather who died peacefully in his sleep. Not screaming like all the passengers in his car."
--Author Unknown
2) Advice for the day: If you have a lot of tension and you get a headache, do what it says on the aspirin bottle: "Take two aspirin" and "Keep away from children."
--Author Unknown
3) "Oh, you hate your job? Why didn't you say so? There's a support group for that. It's called EVERYBODY, and they meet at the bar."
-- Drew Carey
4) "The problem with the designated driver program, it's not a desirable job, but if you ever get sucked into doing it, have fun with it. At the end of the night, drop them off at the wrong house."
-- Jeff Foxworthy
5) "If a woman has to choose between catching a fly ball and saving an infant's life, she will choose to save the infant's life without even considering if there is a man on base."
-- Dave Barry
6) "Relationships are hard. It's like a full time job, and we should treat it like one. If your boyfriend or girlfriend wants to leave you, they should give you two weeks' notice. There should be severance pay, the day before they leave you, they should have to find you a temp."
-- Bob Ettinger
7) "My Mom said she learned how to swim when someone took her out in the lake and threw her off the boat. I said, 'Mom , they weren't trying to teach you how to swim.'"
-- Paula Poundstone
8) "A study in the Washington Post says that women have better verbal skills than men. I just want to say to the authors of that study: "Duh."
-- Conan O'Brien
9) "Why does Sea World have a seafood restaurant?? I'm halfway through my fish burger and I realize, Oh my God...I could be eating a slow learner."
-- Lynda Montgomery
10) "I think that's how Chicago got started. Bunch of people in New York said, 'Gee, I'm enjoying the crime and the poverty, but it just isn't cold enough. Let's go west.'"
-- Richard Jeni
11) "If life were fair, Elvis would be alive and all the impersonators would be dead."
-- Johnny Carson
12) "Sometimes I think war is God's way of teaching us geography."
-- Paul Rodriguez
13) "My parents didn't want to move to Florida, but they turned sixty and that's the law."
-- Jerry Seinfeld
14) "Remember in elementary school, you were told that in case of fire you have to line up quietly in a single file line from smallest to tallest. What is the logic in that? What, do tall people burn slower?"
-- Warren Hutcherson
15) "Bigamy is having one wife/husband too many. Monogamy is the same."
-- Oscar Wilde
16) "Suppose you were an idiot. And suppose you were a member of Congress.. But I repeat myself."
-- Mark Twain
17) "Our bombs are smarter than the average high school student. At least they can find Afghanistan "
-- A. Whitney Brown
18) "You can say any foolish thing to a dog, and the dog will give you a look that says, 'My God, you're right! I never would've thought of that!'"
-- Dave Barry
19) Do you know why they call it "PMS"? Because "Mad Cow Disease" was taken.
-Unknown, presumed deceased
20) "Everybody's got to believe in something. I believe I'll have another beer."
-- W. C. Fields
And lastly: Why in Hell should I have to Press 1 for English?
MEN ARE JUST HAPPIER PEOPLE
Shared by Jo, TX
NICKNAMES
If Laura, Kate and Sarah go out for lunch, they will call each other Laura, Kate and Sarah.
If Mike, Dave and John go out, they will affectionately refer to each other as Fat Boy, Godzilla and Four-eyes.
EATING OUT
When the bill arrives, Mike, Dave and John will each throw in $20, even though it's only for $32.50. None of them will have anything smaller and none will actually admit they want change back.
When the girls get their bill, out come the pocket calculators.
MONEY
A man will pay $2 for a $1 item he needs.
A woman will pay $1 for a $2 item that she doesn’t need but it's on sale.
BATHROOMS
A man has six items in his bathroom: toothbrush and toothpaste, shaving cream, razor, a bar of soap, and a towel...
The average number of items in the typical woman's bathroom is 337. A man would not be able to identify more than 20 of these items.
ARGUMENTS
A woman has the last word in any argument.
Anything a man says after that is the beginning of a new argument.
FUTURE
A woman worries about the future until she gets a husband.
A man never worries about the future until he gets a wife.
SUCCESS
A successful man is one who makes more money than his wife can spend.
A successful woman is one who can find such a man.
MARRIAGE
A woman marries a man expecting he will change, but he doesn't.
A man marries a woman expecting that she won't change, but she does.
DRESSING UP
A woman will dress up to go shopping, water the plants, empty the trash, answer the phone, read a book, and get the mail.
A man will dress up for weddings and funerals.
NATURAL
Men wake up as good-looking as they went to bed.
Women somehow deteriorate during the night.
OFFSPRING
Ah, children. A woman knows all about her children. She knows about dentist appointments and romances, best friends, favorite foods, secret fears and hopes and dreams.
A man is vaguely aware of some short people living in the house.
THOUGHT FOR THE DAY
A married man should forget his mistakes. There's no use in two people remembering the same thing!
SO, send this to the women who have a sense of humor and who can handle it ... and to the men who will enjoy reading it.
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
GOVERNOR'S MANSION LEMON YOGURT CAKE
Note from Maggie: This is from former Lone Star State's Governor Ann Willis Richards. I'm not into desserts as much as some folks, but lemony ones are my favorite. The glaze on this one sets it apart from the others. This was served many times in the gorgeous mansion that recently burned while being renovated. So sad...
Cake
1 cup unsalted butter, softened
2 cups granulated sugar
6 eggs, separated
2 teaspoons lemon zest
1 teaspoon lemon extract
3 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup plain yogurt, whole or low-fat
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Cream together the butter and 1 1/2 cups sugar until light and fluffy, about 6 minutes, with an electric mixer at high speed. Add egg yolks, lemon zest, and lemon extract and beat until thick and pale yellow. In a separate bowl sift the flour, measure again, and sift a second time with baking soda and salt. Stir 1/3 flour mixture into batter. When well incorporated, add half the yogurt. Add half of remaining flour mixture, followed by remaining yogurt. When incorporated, end with remaining flour mixture. Stir until blended and set aside. In a clean bowl beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until glossy. Stir 1/4 cup egg whites into batter. Fold lightened batter into remaining egg
whites. Pour batter into prepared pan and bake in preheated oven 45 minutes, or until done. Cool cake 15 minutes in pan before turning out onto wire rack to cool completely.
Lemon Glaze
2 cups powdered sugar
2 tablespoons butter, melted
5 to 6 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 tablespoon lemon zest, for garnish
Sift powdered sugar into melted butter. Add lemon juice and vanilla and stir until smooth. Add more lemon juice or water to desired consistency. Immediately pour over cooled cake, allowing glaze to drizzle down the side. Garnish with lemon zest.
Serves 12 to 16.
Source: Dining at the Governor's Mansion by Carl McQueary, 2003
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: Spinach Rice with Cheddar and Pimiento
Original recipe by: Luanne, FL
Posted on: June 4, 2008
Reviewed by: Maggie, TX
I made the Spinach Rice with Cheddar and Pimiento submitted by Luanne in Florida. This is a step up from my usual rice side dish, and good enough for company.While it is a fairly significant substitution, I traded one ingredient out: frozen broccoli for the spinach. I didn't have any spinach but will make it again soon using spinach. The pimiento added flavor and color, the almonds were such a nice touch, and I used brown rice as suggested. This is a keeper!
SPINACH RICE WITH CHEDDAR AND PIMIENTO
~Submitted by Luanne, FL
1 1/2 tbs butter
1/1/2 cups cooked rice (use brown)
2 chopped green onions
1/4 cup sliced almonds
1 can cream of chicken soup
Salt as desired
Also pepper
1 (10 oz.) package chopped spinach, thawed, drained and squeezed well
1 cup shredded Cheddar cheese
1 or 2 tbs drained chopped pimiento (opt)
Directions:
Melt butter. Stir fry Rice, onions, and almonds until onions are tender, stir often, about 4 minutes.
Add soup, salt and pepper.
Bring to boil, reduce heat and cover. Simmer 15 minutes.
Add spinach, simmer, covered 10 minutes.
Remove from heat, add cheese and pimientos, stir well.
Serves 4 or 5 ??
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:
“NEW” POT ROAST
~Submitted by Anita, Battle Ground, WA
This is a low fat way to prepare roast beef. This is a tried and true recipe. Wonderful flavor.
1 boneless beef bottom or rump roast
2 T Worcestershire
? cup water
1 large onion, chopped
2 cloves garlic, minced
1 cup chopped mushrooms
2 cups beef broth
2 t. beef base
1 cup dry red wine
1 can (6 oz) tomato paste
1 ? lbs. small red potatoes
1 lb. “baby carrots”
Combine meat, Worcestershire and ? cup water in 5 quart pan. Cover and bring to boil over high heat; reduce heat to medium and cook for 30 minutes. Uncover and increase heat to high and cook, turning meat to brown evenly, until liquid has almost evaporated. (If drippings begin to burn, add 2 to 3 T water to pan.) Skim off and discard any fat.
Add onion, garlic and mushrooms and add 2 more T of water to pan. Reduce heat to medium high and cook, stirring, until vegetables are glazed with pan drippings. About 5 minutes.
Add broth, wine and tomato paste. Reduce heat, cover and simmer for two hours, turning meat once or twice. Tuck potatoes around meat and continue cooking for 20 minutes. Add carrots and continue cooking until meat and vegetables are tender.
With slotted spoon, remove meat and vegetables. Measure liquid. Add 1 T corn starch to small amount of cold water, for each cup of liquid.
Slice meat and serve with vegetables and gravy.
POTATO SAUSAGE SUPPER
(Crockpot)
~Submitted by Leasa, IA
4 med potatoes, peeled and sliced (I don't peel)
1 lb smoked sausage
2 med onions, sliced and separated into rings
1 can cheddar cheese soup, undiluted
1 can cream of celery soup, undiluted
1 - 10 oz pkg frozen peas, thawed
In a greased 5 quart slow cooker, layer a third of the potatoes, sausage, onions and cheese soup. Repeat layers twice.
Pour celery soup over the top. Cover and cook on low for 5 1/2 hours or until potatoes are tender. Add the peas and cook 30 mins longer.
6 - 8 servings
**I cooked the peas in the microwave and stirred them in at the end. I also added some parsley.
Source: Taste of Home Quick Cooking
MEATBALLS AND RICE SKILLET DINNER
~Submitted by Treva, NC
Prep Time: 30 min
3 (1 1/2cup) servings
A rice mix and precooked meatballs give a head start to an all-family dinner.
1 tablespoon margarine or butter
1 (8-oz.) pkg. beef-flavored rice and vermicelli mix
2 1/3 cups water
16 frozen cooked meatballs (8 oz.)
2 cups Green Giant® Frozen Broccoli Cuts, thawed
1/2 cup red bell pepper strips
1 . Melt margarine in large skillet over medium heat. Add rice mix; cook and stir until lightly browned. Add water, contents of seasoning packet from mix and meatballs. Bring to a boil. Stir; reduce heat to medium-low. Cover; cook 15 minutes.
2 . Add broccoli and bell pepper to skillet. Cover; cook over medium heat for 7 to 9 minutes or until broccoli is crisp-tender and rice is tender. Stir to fluff rice before serving.
3 (1 1/2cup) servings
NUTRITION INFORMATION PER SERVING: Serving Size: 1 1/2 Cups Calories 540 Calories from Fat 190 Total Fat 21g 32% Saturated 8g 40%
Cholesterol 40mg 13% Sodium 1820mg 76% Total Carbohydrate 67g 22% Dietary Fiber 6g 24% Sugars 4g Protein 20g
Exchanges: 4 Starch; 1 Vegetable; 1 High-Fat Meat; 2 Fat
Source: Pillsbury
GERMAN CHOCOLATE ICING
~Submitted by Patricia, Charlevoix, MI
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans
Combine milk, sugar, eggs, butter and vanilla in saucepan and stir over medium heat until thickened - about 10 minutes. Add coconut and nuts. Beat until thick enough to spread.
Makes 2 1/2 cups frosting.
LOW-CARB SPAGHETTI SQUASH PATTIES
~Submitted by Linda H., Rosharon, TX
A pancake without any starch, these little gems make great side dishes. You can dress them up with all kinds of sauces or dressing, but sometimes they are nice simply cooked in olive oil and sprinkled with a little salt and coarsely ground pepper.
1 medium spaghetti squash, cooked
4 eggs
2 T chopped green onion or chives
salt and pepper to taste
oil for skillet
Add eggs, onion or chives, salt and pepper to cooked spaghetti squash. Form into 3 inch patties. Heat oil in a skillet and cook for 3-4 minutes on each side. For a different flavor, you can saute the patties in butter. For an Asian flair, saute in canola oil mixed with a few drops of sesame oil, serve with soy sauce.
Makes About 30 Patties
MAC & CHEESE LASAGNA
~Submitted by Treva, NC
Prep Time: 20 min
Total Time: 40 min
Makes: 4 servings
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner, prepared as directed on package using Light Preparation directions
1-1/2 cups spaghetti sauce
1/2 lb. lean ground beef, cooked, drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 350°F. Spoon half of the prepared Dinner into lightly greased 8-inch square baking dish. TOP with half each of the spaghetti sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan cheese. BAKE 20 min. or until heated through.
Substitute If you happen to have 1 cup chopped cooked leftover chicken, you can use that instead of cooking the ground beef. Or leave it out for a meatless version.
Nutrition Bonus: Up your calcium intake by serving this recipe. The shredded cheese and the fortified KRAFT Macaroni & Cheese Dinner team up to provide a good source of calcium.
Diet Exchange:
3 Starch,3 Meat (L),1-1/2 Fat
Nutrition (per serving) Calories 460 Total fat 17g Saturated fat 7g Cholesterol 65mg Sodium 1180mg Carbohydrate 46g Dietary fiber 3g Sugars 11g Protein 28g
Source: Kraft
PUMPKIN CRUNCH
~Submitted by Mary S., Nashville, TN
1 can (15 oz) solid pack pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 large eggs
1 cup sugar
1 tsp cinnamon
1/2 tsp salt
1 package (box) yellow cake mix
1/2 cup chopped pecans
1/2 cup butter
Preheat oven to 350F. Grease bottom of 9x13 inch pan. Combine pumpkin, milk, eggs, sugar, cinnamon and salt. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake for 45 minutes to an hour, until golden brown. Good hot or cold, with or without whipped topping or ice cream.
SALMON POACHED IN RED WINE SAUCE
~Submitted by Jim D., WA State
Makes 4 servings
One of my favorite good cooks in California is Chef Martin Frost. I first met Martin when he was working at the Four Seasons in Toronto. These days he is the executive chef at San Fransisco Clift. The following is his recipe, which combines a number of local ingredients- salmon, red wine, and baby lima beans.
RECIPE INGREDIENTS
1/2 cup fresh or frozen corn kernels
1 cup fresh or frozen baby lima beans
1 bottle Cabernet Sauvignon or other red wine
4 salmon fillets (about 3 ounces each)
3 tablespoons butter
1 cup sliced mushrooms
1 cup sliced scallion greens in 1-inch pieces
1/2 teaspoon salt
RECIPE METHOD
Cook the corn and the lima beans and set aside.
In a large, deep saut? pan, heat the wine to a simmer. Add the fish to the simmering wine and cook for 12 minutes.
While the fish is cooking, in a large saut? pan, heat 1 tablespoon of the butter. Add the mushrooms, cooked corn kernels, and baby lima beans. Add the scallions and the salt. Heat thoroughly.
Remove 1/3 cup of the wine from the pan where the fish is poaching and place it in another saucepan, over medium heat. Whisk in the remaining 2 tablespoons of butter.
Divide the vegetables among 4 dinner plates. Slice the salmon fillets in half and arrange them on top of the vegetables. Spoon some of the sauce onto each plate.
Makes 4 servings
Nutrition Facts per Serving
Calories: 511 Fat, Total: 15g Carbohydrates, Total: 38g
Cholesterol: 70mg Sodium: 354mg Protein: 28g
Fiber: 10g % Cal. from Fat: 26% % Cal. from Carbs: 30%
Source: Burt Wolf's Menu Cookbook
FIESTA DE MEXICO CASSEROLE
~Submitted by Treva, NC
1/2 bag corn tortilla chips, crushed
1 pound lean ground beef
1 can ranch style beans, undrained (or use chili beans)
3 cups Cheddar cheese, grated
1 can cream of celery soup*
1 can cream of chicken soup
1 can diced tomatoes, undrained
1 can whole kernel corn with chilies, drained
2 teaspoons chili powder
1 medium onion, chopped
Preheat oven to 350° F. Brown ground beef and onion In a skillet. Drain fat. In a separate bowl, combine Soups and chili powder, blend well. In an oven-proof Dutch oven, make layers in the following order; Crushed chips, corn, beef with onion, tomatoes, beans, And soup mixture.. Bake covered, in oven for 45 Minutes. Remove and top with cheese. Place back in Oven without lid, and bake for 5 additional minutes, Or until cheese is completely melted.
Serve topped With sour cream and taco sauce, if desired. Can also Be served with rice.
Note: This can also be made in a crock pot. Spray Crock with non-stick spray. Make layers as above. Cook On HIGH for 3 hours. Top with cheese for the last 15 Minutes.
*You can also substitute Cream of Mushroom for One of the cans of soup above.
4-LAYER CHOCOLATE DESSERT
~Submitted by Pat, Minden, NV
First layer:
1-1/2 c flour
1-1/4 stick butter (10 T)
1/2 c chopped pecans
Mix and pat into 9 x 13-inch Pyrex pan. Cook for 20 minutes in a 375° oven. Cool
Second layer:
8 oz. cream cheese
1 c powdered sugar
1/2 large carton Cool Whip
1/4 c peanut butter (optional)
Mix and pour over cooled crust.
Third layer:
2 small boxes instant chocolate pudding*
3 c milk
Beat with wire whisk until blended about 2 minutes. Spread pudding over 2nd layer
Fourth layer:
Spread remaining Cool Whip and sprinkle with chopped pecans.
*Other flavors of pudding may be substituted.
Source: Best Damn Desserts From Bear Wallow to Goosehorn
GRILLED BUFFALO KEBABS
~Submitted by Johnny, LA
These marinated buffalo kebabs are delicious and lean. You can serve them with rice or grilled vegetables.
INGREDIENTS:
1 1/2 pounds of buffalo meat, cut into 1 inch cubes
12-14 small mushrooms, cleaned
1/2 cup dark beer
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
4 cloves garlic, minced
2 teaspoons dried thyme
1/2 teaspoon onion powder
1/4 teaspoon black pepper
skewers
PREPARATION:
Placed cubed meat into a resealable plastic bag. Combine beer, lemon juice, olive oil, mustard, honey, garlic, thyme, onion powder, and black pepper in a small bowl. Pour mixture over meat, seal bag, and allow to marinate for 4-8 hours. Preheat grill for medium heat. Remove meat from bag and discard marinade. Thread meat and mushrooms alternately onto skewers. Place on grill and cook for 12 minutes, turning occasionally. Remove from heat and serve.
BANANA PUDDING PIE
~Submitted by Treva, NC
1 (9-inch) graham cracker or chocolate cookie crumb crust
1 (4 serving size) package chocolate or vanilla instant pudding, along with milk as package directs
3 or 4 bananas, thinly sliced
Whipped topping or whipped cream
Shaved chocolate for garnish, if desired
Prepare pudding following package directions. Spread in crust. Top with sliced banana. Chill well. Spread whipped topping or whipped cream over the top. Garnish with shaved chocolate if desired.
ALASKAN RHUBARB-ONION RELISH
~Submitted by Shirley, WA State
(4 pints)
1 quart of chopped rhubarb ( do not peel)
1 quart of chopped onions
1 pt. vinegar
1 tbl. salt
4 c. brown sugar
1 tsp. cloves
1 tsp. allspice
1tsp. cinnamon
1 teaspoon red pepper, if hot is wanted
Combine all ingredients and cook slowly until quite thick.
Seal in sterilized jars, with lids and rings and process 5 minutes in water bath.
Source: Sunset Magazine
CHICKEN PRESTO PIZZA
~Submitted by Marty B., Tell City, IN
12 oz. cooked chicken breast strips
12-in. baked pizza crust
6 oz. prepared presto
4 oz. sliced black olives
1 1/2 c. shredded mild cheddar
Cut chicken into smaller pieces if necessary. Preheat oven to 425*. Spread pizza crust with presto to cover. Sprinkle sliced olives over presto. Sprinkle chicken on pizza. Cover pizza with shredded cheddar cheese (more or less may be added as preferred.) Bake on pizza stone for 10-12 minutes. Just until cheese has melted over
toppings.
Serves 4
583 calories, 32 g. fat, 984 mg. sodium, 31 g, carbs., 3 g. fiber
MAPLE PECAN DANISH KRINGLE
~Submitted by Treva, NC
This is a variation of the traditional almond Scandinavian coffeecake.
Preparation time: 40 min
Baking time: 50 min
Yield: 16 servings
Pastry Ingredients:
1 cup all-purpose flour
1/2 cup LAND O LAKES® Butter, slightly softened
2 tablespoons water
Topping Ingredients:
1 cup water
1/2 cup LAND O LAKES® Butter
1 teaspoon maple extract
1 cup all-purpose flour
3 eggs
Glaze Ingredients:
1 & 1/2 cups powdered sugar
2 tablespoons LAND O LAKES® Butter, softened
1 teaspoon maple extract
2 tablespoons milk
1/4 cup chopped pecans
Heat oven to 350°F. Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender until mixture resembles coarse crumbs.
Stir in 2 tablespoons water. Press mixture into ball by hand. Divide in half.
Pat each half to 12 x 3-inch rectangle about 3 inches apart on ungreased baking sheet. Set aside.
Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil and butter is melted (6 to 8 minutes). Stir in maple extract. Remove from heat; stir in 1 cup flour. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat.
Beat in eggs, one at a time, with wire whisk or wooden spoon until smooth and glossy.
Spread half of egg mixture over each pastry rectangle. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool at least 20 minutes. (Topping rises during baking and shrinks during cooling, forming custard-like layer.)
Combine all glaze ingredients in small bowl. Beat at low speed 1 minute. Beat at high speed until smooth and creamy, adding additional milk, 1 teaspoon at a time, until desired glazing consistency.
Spread glaze over kringle. Sprinkle with nuts.
Storage: Wrap in plastic food wrap or aluminum foil; refrigerate up to 2 days.
VARIATIONS:
Lemon Pecan Kringle - Omit maple extract in topping. Substitute 2 tablespoons fresh lemon juice and 2 teaspoons grated lemon peel. Omit maple extract and milk in glaze. Substitute 2 tablespoons fresh lemon juice.
Almond Kringle - Omit maple extract in topping. Substitute 1 teaspoon almond extract. Omit maple extract in glaze. Substitute 1/2 teaspoon almond extract or 1 teaspoon vanilla extract.
Nutrition Facts (1 serving): Calories: 240, Fat: 15g, Cholesterol: 75mg, Sodium: 150mg, Carbohydrates: 24g, Dietary Fiber: 1g, Protein: 3g
SHRIMP L’ESPAGNOLE
~Submitted by Larry Holmes, Toronto, Canada
32 shrimps, deveined
2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, smashed and chopped
3 tomatoes, peeled and chopped
1 cup hot chicken stock
1 tablespoons chopped parsley
several drops of Tabasco sauce
salt and pepper
Heat the oil in a skillet over medium heat. Add the shrimps, season with salt and pepper and cook for 3 minutes. Remove the shrimp and set aside. Add the onion, garlic, tomatoes to skillet and season with salt and pepper. Cook over medium heat for 4 to5 minute.
Ad the chicken stock and continue to cook for 2 minutes. Add the shopped parsley and the shrimps and simmer for 3 minutes.
Add Tabasco sauce, mix and serve.
Serves 4
CROCKPOT SWISS CHICKEN
~Submitted by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted
Lightly grease crock pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours.
Serves 6.
CHESS PIE
~Submitted by Treva, NC
4 ounces butter
1/2 cup brown sugar, packed
1 cup granulated sugar
3 large eggs
1 tablespoon vinegar
2 teaspoons vanilla
1 tablespoon cornmeal
PREPARATION:
Melt butter; blend with sugars. Add eggs and other ingredients and stir until blended. Do not beat. Bake in an unbaked pie shell for one hour at 350°. It will be done when a toothpick comes out clean from the middle of the pie.
GROWN-UP MAC & CHEESE
~Submitted by Brenda, AL
Here are the ingredients you'll need to serve 4-6 people:
1 box whole wheat penne pasta
1 16 oz. jar reduced-fat Alfredo sauce
2-3 cups fresh vegetables (I use broccoli, green beans, carrots, peas, peppers, or whatever's on hand)
3-4 cups chopped grilled chicken (I use leftover grilled chicken when I have it, or frozen, pre-cooked chicken strips when I don't.)
Boil the pasta while the chicken re-heats in the oven (10-13 minutes at 350 degrees). While the penne and chicken cook, chop, and then boil or saut? the vegetables, depending on the type of veggie. Combine the chicken, cooked vegetables, and sauce in a pan and heat over a medium flame for a minute or two, just long enough to heat the sauce. Drain the penne, and toss with the chicken and vegetable mixture. We sometimes even sprinkle the top with parmesan cheese, if we're feeling fancy.The whole wheat penne, reduced fat sauce (a little goes a long way), and fresh veggies make me feel good about serving a more nutritious meal than the boxed version we used to prepare. Best of all, it still takes less than 15 minutes, start to finish.
Source: DisneyFamily.com DreamTeam by DreamTeamShannonR
RED PEPPER CHUTNEY
~Submitted by Aafrin, Pune, India
3 red bell peppers
2 green onions
2 tablespoons olive oil
1/8 teaspoon cumin seeds
1/8 teaspoon caraway seeds
1/8 teaspoon coriander seeds
1 tablespoon minced fresh cilantro
1 tablespoon sherry wine vinegar
Salt, freshly ground black pepper, and cayenne pepper to taste
Coat the red peppers and green onions lightly with the olive oil and place over glowing red coals on a charcoal grill, turning frequently. The green onions should be removed as soon as they turn bright green and the outer leaves are barely blackened. The skin on the peppers should blacken thoroughly and blister.
After all sides have been charred, remove the peppers from the grill and place them in a medium-mixing bowl. Cover the bowl with plastic wrap or a plate for 10 minutes, then remove the skin and seeds from the peppers. Cut the grilled green onions into 1-inch lengths and chop the peppers and onions roughly.
Place a small dry saut? pan or skillet over medium heat. Add the cumin, coriander, and caraway, and toast until the spices begin to give off a nutty aroma, about 1 to 2 minutes. Remove the pan from heat and let the spices cool. Transfer the mixture to a miniature food processor or coffee grinder and grind it into a fine powder; this also may be done by hand with a mortar and pestle. Add to the pepper-onion mixture. Stir in the cilantro, vinegar, salt, pepper, and cayenne. Check the chutney for seasoning and adjust if necessary.
Note: The chutney may be made 1 day in advance and refrigerated, tightly covered. Allow it to reach room temperature before serving.
Yield: 4 servings
Source: Great Chefs of the East by Ellen Brown (Great Chefs Publishing)
CRAB-TOPPED FISH FILLETS
~Submitted by Treva, NC
Crab-Topped Fish Fillets are elegant enough for company but truly no-fuss.
PREP 5 min.
COOK 25 min.
TOTAL 30 min.
4 sole or cod fillets or fish filet of your choice (6 ounces each)
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, chopped
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/3 cup slivered almonds, toasted
Paprika, optional
Place fillets in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 18-22 minutes or until fish flakes easily with a fork. Meanwhile, in a large bowl, combine the crab, Parmesan cheese, mayonnaise and lemon juice. Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat for 5 minutes or until topping is lightly browned. Sprinkle with almonds and paprika if desired.
Yield: 4 servings.
CARAMEL APPLE PIE
~Submitted by Patricia, Charlevoix, MI
5 1/2 cups apples pared and sliced
1/4 cup water
3/4 cups graham cracker crumbs
3/4 cup sugar
1 tbs flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup chopped pecans
1/3 cup melted butter
1/2 lb caramels
1/2 cup hot milk
9 inch pie shell
Cook apples in 1/4 cup water about 3 minutes. Cool and arrange in pie shell. Mix graham crackers, sugar, flour, cinnamon, nutmeg, salt, pecans and butter. Sprinkle over apples. Bake at 450 degs for 10 min. then lower to 350 and bake an additional 20 minutes. Meanwhile, in a double boiler, melt caramels in hot milk. Cook until smooth. When pie has baked for 30 minutes, pour caramel sauce over the top. Lower heat to 250 and bake 10 minutes longer.
APRICOT LEMON CAKE
~Submitted by Mary S., Nashville, TN
8 1/4 ounce box lemon cake mix
1 cup apricot nectar
3/4 cup vegetable oil
1 /3 cup white sugar
4 eggs
GLAZE:
2 cups confectioners sugar
3 tablespoons lemon juice
3 drops vegetable oil
Preheat oven to 325 F. Grease one 10-inch tube or bundt pan. Combine cake mix, white sugar, 3/4 cup vegetable oil, apricot nectar together. Beat in eggs one at a time, mixing well after each addition. Pour batter into prepared pan. Bake at 325 F for 1 hour. Let the cake cool in pan 10 minutes then invert onto a serving dish and pour glaze over cake while until warm.
GLAZE:
Combine confectioners' sugar, lemon juice and 3 drops of oil, mixing until smooth. Use immediately to pour over warm cake.
GOLDEN CARROT BUNS
~Submitted by Treva, NC
These rolls have a nice flavor...folks usually don't guess that carrots are one of the ingredients.
Source: Taste of Home
SERVINGS 48
Baked PREP 35 min.
COOK 20 min.
TOTAL 55 min.
4 cups sliced carrots
2 eggs, beaten
1 cup warm water (110° to 115°), divided
2 packages (1/4 ounce each) active dry yeast
3/4 cup vegetable oil
1/2 cup sugar
1 tablespoon molasses
2 teaspoons salt
8-1/2 to 9 cups all-purpose flour
Place carrots in a saucepan and cover with water; cook until tender. Drain and cool slightly. Place in a blender or food processor. Add eggs and 1/2 cup water; puree until smooth. In a large mixing bowl, dissolve yeast in remaining water. Add carrot mixture. Stir in oil, sugar, molasses, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Shape into 48 balls. Place 2-in. apart on greased baking sheets. Cover and let rise until almost doubled, about 1 hour. Bake at 350° for 18-20 minutes or until browned.
Remove from pans to wire racks to cool.
Yield: 4 dozen.
Nutrition Facts One serving: (1 each) Calories: 128 Fat: 4 g Saturated Fat: 1 g Cholesterol: 9 mg Sodium: 105 mg Carbohydrate: 20 g Fiber: 1 g Protein: 3 g
O'CHARLEY'S LOADED POTATO SOUP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
3 lb. red potatoes
1/4 Cup margarine, melted
1/4 Cup flour
8 Cups half-and-half !!!!!!!!
1 (16 oz.) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 Cup Cheddar cheese, shredded
1/2 Cup fresh chives, chopped
1/2 Cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.
In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.
Place soup into individual serving bowls. Top with crumbled bacon, shredded cheese, chives and parsley.
Makes 8 servings.
Per serving: 915 calories, 65 g fat (64 percent calories from fat), 174 mg cholesterol, 33 g protein, 52 g carbohydrate, 1,352 mg sodium
SOUTHERN FRIED CHICKEN
~Submitted by Johnny, LA
This is a delicious basic southern fried chicken recipe.
INGREDIENTS:
4 pounds chicken pieces
1 1/2 cups milk
2 large eggs
2 1/2 cups all-purpose flour
2 tablespoons salt
2 teaspoons pepper
3 cups vegetable oil
salt
PREPARATION:
Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well.
In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, and pepper.
Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces.
Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.
CRISP CHEESE BREADSTICKS
~Submitted by Treva, NC
SERVINGS 12
PREP 15 min.
COOK 15 min.
TOTAL 30 min.
1 jar (5 ounces) sharp American cheese spread
1/2 cup butter, softened
1 egg white
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 unsliced loaf (1 pound) day-old white or wheat bread
In a small mixing bowl, combine the cheese spread, butter, egg white, Italian seasoning and garlic powder; beat until fluffy and blended. Remove crust from bread. Cut loaf in half widthwise. Cut each half horizontally into thirds; cut each portion lengthwise into fourths. (Strips will measure about 4 in. x 1 in. x 1 in.) Spread cheese mixture over all sides of strips; place 2 in. apart on a greased baking sheet. Bake at 350° for 12-15 minutes or until lightly browned.
Yield: 2 dozen.
Nutrition Facts One serving: (2 each) Calories: 203 Fat: 12 g Saturated Fat: 7 g Cholesterol: 30 mg Sodium: 477 mg Carbohydrate: 19 g Fiber: 1 g Protein: 5 g
Source: Taste of Home
SPINACH AND STRAWBERRY SALAD
~Submitted by Larry Holmes, Toronto, Canada
8 cups pre-washed baby spinach leaves
1 1/2 cups sliced strawberries
1 can mandarin oranges or 1 cup fresh orange sections.
1/ cup cranberry vinaigrette dressing
1/3 cup sliced almonds or pistachios, toasted
Gently toss spinach leaves, strawberries, oranges and dressing, in salad bow.. Top with toasted almonds.
Bakes 4 servings.
Per serving: 137 calories 5.8 g protein; 5.1 g fat; 20.7 g carbohydrates; 5.5 g fiber
CRAB STUFFED CHICKEN BREASTS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
A new twist on surf and turf
•INGREDIENTS:
3 ounces cream cheese, room temperature
2 tablespoons minced onion
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill or 1/4 teaspoon dried dillweed
1 teaspoon minced garlic
1/8 teaspoon (scant) lemon-pepper
4 ounces Dungeness crabmeat
4 boneless skinless chicken breast halves
All purpose flour
2 eggs, beaten to blend
3 cups fresh breadcrumbs (about 3 ounces)
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
•PREPARATION:
Combine first 6 ingredients in medium bowl. Add crab and mix in thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)
Using small sharp knife, cut horizontally through center of each chicken breast, creating pocket. Fill each pocket with 1/4 of stuffing. Dip each chicken piece into flour, then eggs, then crumbs to coat, covering completely.
Melt butter with oil in heavy large skillet over medium heat. Add chicken breast halves to skillet and cook until golden brown and cooked through, about 10 minutes per side.
4 servings
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THREE-CHEESE VEGGIE PIZZA
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
Use this recipe as a template, and vary the cheeses and vegetables to make your own creations. Allow the pizza to stand five minutes before slicing to allow any liquid on top time to be reabsorbed into the toppings so the crust won't get soggy.
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (8-ounce) package presliced mushrooms
1 cup marinara sauce
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded fontina cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
3/4 cup sliced bottled roasted red bell peppers
1 tablespoon capers, rinsed and drained
4 drained canned artichoke hearts, thinly sliced
Preheat oven to 500°.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add black pepper, minced garlic, and mushrooms; saut? for 5 minutes or until mushrooms are tender and most of liquid evaporates.
Spread sauce over the pizza crust, leaving a 1/2-inch border, and top with mushroom mixture. Sprinkle evenly with mozzarella, fontina, and Parmesan cheeses. Top with roasted red bell peppers, 1 tablespoon capers, and artichokes. Bake at 500° for 10 minutes or until cheese melts and begins to brown. Let pizza stand for 5 minutes before serving.
Yield: 6 servings (serving size: 1 slice)
CALORIES 345 (30% from fat); FAT 11.5g (sat 5.4g,mono 4.1g,poly 1.1g); PROTEIN 17g; CHOLESTEROL 19mg; CALCIUM 393mg; SODIUM 860mg; FIBER 1.6g; IRON 3.2mg; CARBOHYDRATE 42.2g
Source: Cooking Light, JANUARY 2005
HEALTHY BANANA COOKIES
~Submitted by Treva, NC
3 ripe bananas
1 cup dates (I sometimes use raisins also)
2 cups rolled oats
1/3 cup oil
1 tsp vanilla extract
Preheat oven to 350 degrees. In large bowl, mash the bananas, stir in oats, dates, oil and vanilla. Mix well and allow to sit for 15 minutes. Drop by tspfuls onto ungreased cookie sheet. Bake for 15-20 minutes (depending on your oven). In combining the ingredients, You can use a food processor. Just toss everything in and let it mix.
SWEET ENERGY BARS
~Submitted by Maggie, TX
Nonstick vegetable oil spray
3 C. puffed whole grain cereal (such as Kashi)
1/4 C. walnuts, chopped
1/4 C. chopped pitted dates
1/4 C. dried tart cherries
1/2 C. raisins
1/3 C. creamy peanut butter or almond butter
1/4 C. honey
1/4 C. light corn syrup
Preheat oven to 350 degrees. Spray a 9-inch square metal baking pan with nonstick spray. Mix cereal, walnuts, dates, cherries and raisins in a medium bowl. Combine peanut butter, honey and corn syrup in a heavy small saucepan. Bring to a boil, whisking constantly until mixture bubbles vigorously and thicken slightly, about one minute.
Pour peanut butter mixture over the cereal mixture in the bowl; stir to blend.
Transfer the mixture in a prepared pan; press to compact. Bake until just golden around edges, about 10 minutes. Cool completely.
Cut into nine bars.
Can be prepared three days ahead. Store in a single layer between sheets of foil in an airtight container at room temperature.
Each bar contains: 235 calories; 7 grams fat; 5 grams protein; 38 grams carbohydrates; no cholesterol; 3 grams fiber.
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FRUIT SCONES
~Submitted by Mary S., Nashville, TN
Yield: Makes 18 scones
INGREDIENTS
- 1 cup all-purpose white flour
- 1 cup whole wheat flour
- 2-1/4 teaspoon baking powder
- Pinch of salt
- 1/4 cup soft margarine (at room temperature)
- 2 tablespoons granulated sugar
- 1/3 cup raisins
- 2/3 cup skim milk (keep 2 teaspoons aside for brushing the tops of the scones before baking)
DIRECTIONS
Preheat the oven to 425 degrees F. Sift the flours into a bowl with the baking powder and salt, tipping any leftover bran into the sifted mixture.
Lightly rub in the margarine with your fingertips until the mixture has the consistency of fine bread crumbs.
Mix in the sugar and raisins (the same quantities of dried mixed peel can be used instead) and add the milk a little at a time, mixing well until a soft dough is formed.
Turn out onto a lightly floured board and roll out to a thickness of 3/4 inch. Using a 1-1/2-inch pastry cutter, cut out the scones, re-rolling the leftover dough as necessary until you have used it all.
Place the scones on a lightly greased baking sheet, brush the tops with a little skim milk to glaze, and bake near the top of the oven for 15-20 minutes until golden. Cool on a wire rack until the scones are just warm, then serve.
Nutritional Information Per Serving (1/12 of recipe):
Calories: 78, Protein: 2 g, Fat: 2 g, Saturated Fat: 0 g,
Carbohydrate: 14 g, Fiber: 1 g, Cholesterol: 0 mg, Sodium: 157 mg
Diabetic Exchanges: 1 Starch, 1/2 Fat
Source: "Great Healthy Food: Diabetes" by Azmina Govindji
CHICKEN RATATOUILLE
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
Serving Size: 1 breast half and 1-1/2 cups vegetables
INGREDIENTS
- 4 boneless skinless chicken breast halves
- 1 tablespoons olive oil
- 1 small eggplant, cubed
- 2 small zucchini, sliced
- 1 onion, sliced
- 1/2 pound mushrooms, sliced
- 1 green pepper, sliced
- 1 large tomato, cubed
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon basil
- 1 teaspoon pepper
- 1/2 cup shredded part-skim mozzarella cheese
DIRECTIONS
Saute chicken in oil about 2 minutes per side.
Add eggplant, zucchini, onion, mushrooms, and green pepper. Cook 10 minutes.
Add tomato and remaining ingredients except cheese and simmer 3-5 minutes more.
Arrange chicken on top of vegetables and sprinkle cheese over chicken. Cook 1 more minute until cheese melts. Serve over barley.
Nutritional Information Per Serving:
Calories: 307, Fat: 10 g, Cholesterol: 93 mg, Sodium: 152 mg,
Carbohydrate: 17 g, Dietary Fiber: 5 g, Sugars: 9 g, Protein: 38 mg
Diabetic Exchanges: 4 Lean Meat, 3 Vegetable
Source: "Magic Menus for People with Diabetes"
OATMEAL LACE PENNIES
~Submitted by Mary S., Nashville, TN
Yield: About 5-1/2 dozen cookies
INGREDIENTS
- 1 cup old-fashioned rolled oats
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup margarine or butter, melted
- 1/2 teaspoon vanilla
DIRECTIONS
Preheat oven to 350 degrees F. Line cookie sheet with foil, bright side up.
In a bowl, mix together oats, sugar, flour, baking powder and salt.
In another bowl, beat egg, margarine and vanilla. Add flour mixture and mix well. (If dough seems too soft, chill for 15 to 20 minutes to firm.)
Drop by rounded teaspoonfuls, about 2 inches apart, onto prepared cookie sheet. Bake in preheated oven for 8 to 10 minutes. Cool for 2 minutes on foil, then transfer to wire racks to cool completely.
Nutritional Information Per Serving (1 cookie):
Calories: 32, Fat: 2 g, Carbohydrate: 4 g, Fiber: 0 g,
Protein: 0 g, Sodium: 32 mg, Cholesterol: 7 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 1/2 Fat
Source: "America's Everyday Diabetes Cookbook"
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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STUFFED SWEET POTATOES
~Submitted by Linda H., Rosharon, TX
2 large sweet potatoes (8 to 10 ounces each)
2 ounces reduced-fat cream cheese (Neufchatel), softened
2 teaspoons balsamic vinegar
1 teaspoon dried minced onion
1 teaspoon soy sauce
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup diced cooked ham (about 3 ounces)
Milk (optional)
Snipped fresh chives
Scrub potatoes. Prick several times with a fork. Place in a microwave safe shallow dish. Microwave on 100 percent power (high) for 8 to 10 minutes, or until tender, rearranging once. Cool slightly. Cut a lengthwise slice 2 inches wide from the top of each potato; discard skin from slice and place pulp in a medium bowl. Scoop pulp out of each potato, leaving a 1/4-inch shell. Add the pulp to the same bowl. Mash the potato pulp with a potato masher or an electric mixer on low speed.
Add cream cheese, balsamic vinegar, onion, soy sauce, garlic powder, and pepper. Beat or stir until smooth. Add ham. (If desired, stir in a little milk to make of desired consistency.)
Spoon the mashed potato mixture into the potato shells, pressing gently. Return to baking dish. Microwave, uncovered, on 100 percent power (high) for 4 to 5 minutes more or until heated through. Sprinkle with chives.
Makes 2 main dish servings.
Source: Don't remember source
APPLEBEE'S BOURBON STREET STEAK
~Submitted by Mary S., Nashville, TN
2 tenderloin steaks (1-1/2" thick)
2 Tbsp. bourbon
2 Tbsp. brown sugar
1/4 Tbsp. freshly ground black pepper (this is a little less than 1 tsp.)
salt, to taste
Combine bourbon, brown sugar and pepper; rub over steaks. Preheat grill. Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve.
Makes 2 servings.
LAMB CHOPS IN MUSHROOM-ROSEMARY WINE SAUCE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
3 bone-in lamb or pork chops, 1 inch thick, trimmed 3
Salt and freshly ground pepper
1 tbsp. olive oil 15 mL
2 cloves garlic, minced 2
1 branch fresh rosemary (or 1 tsp. dried) 1
1+1/2 cups sliced fresh mushrooms 375 mL
2 tbsp. white wine 25 mL
1/3 cup milk 75 mL
Sprinkle lamb chops with salt and pepper to taste. In large fry pan, heat oil over medium-high heat. Cook chops in oil 1+1/2 - 2 minutes per side or until browned. Add garlic and rosemary. Cook additional 5 - 6 minutes or until chops are tender and slight trace of pink remains. Remove chops from fry pan. Keep warm. In same fry pan, add mushrooms. Saut? 1 minute. Add wine. Cook until most liquid has evaporated, about 5 - 6 minutes. Add milk. Bring to boil. Add chops and left over juices. Turn to coat with sauce. Heat 1 - 2 minutes. Remove rosemary branch. Garnish with lemon slices, if desired.
Yield: 2 - 3 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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CRACKER BARREL CHICKEN CASSEROLE
Cornbread Crumb Topping:
1 cup yellow corn meal
1/3 cup flour
1-1/2 tsp baking powder
1 tbsp. sugar
1/2 tsp. each salt, baking soda
2 tbsp vegetable oil
3/4 cups buttermilk
1 egg
Filling:
2-1/2 cups cooked chicken breast, cut into bite size pieces
1/4 cup chopped yellow onion
1/2 cup celery, sliced thin
1 tsp. salt
1/4 tsp. fresh ground pepper
1 can cream of chicken soup
1-3/4 cups chicken broth
2 tbsp. butter
Heat oven to 375? F.
Cornbread Crumb Topping: Mix all in mixing bowl until smooth. Pour into greased 8x8" baking pan and bake 20 - 25 mins until done. Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. add 1/2 cup melted butter to crumbs and mix well, set aside.
Filling: In saucepan on medium-low heat place butter and saute onions and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is
dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 mins remove from heat.
Place chicken mixture in buttered casserole (2-1/2 qt., or 4 individual casserole dishes). Spoon cornbread crumb topping on top of chicken mixture
don't stir in chicken filling and place baking dish in oven at 350? F. 35-40 mins. The crumbs will turn a golden yellow.
Makes 4-6 servings.
CHERRY SQUARES
2 1/2 to 3 cups flour (divided)
1/4 cup sugar
1 teaspoon salt
1 package ( 1/4 ounce) active dry yeast
1/2 cup milk
1/2 cup water
1/2 cup (1 stick) margarine or butter
2 eggs
1 can (21 ounces) cherry pie filling
1/2 cup powdered sugar
1/4 teaspoon almond extract
3 to 4 tablespoons milk
In bowl, combine 1 1/2 cups flour, the sugar, salt and yeast. Blend well.
In saucepan, heat milk, water and margarine until very warm, 120 to 130 degrees. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 1/2 cups flour, enough to make a stiff batter.
Cover loosely with plastic wrap and cloth towel. Let rise in warm place, 80 to 85 degrees, until light and doubled in size, about 45 to 60 minutes. Grease 8-by-8-inch pan. Stir batter, spoon 2/3 batter into greased pan. Top with cherry filling. Spoon remaining batter by tablespoonfuls over filling. Cover, let rise in warm place until light, 20 to 30 minutes.
Preheat oven to 350 degrees.
Uncover dough and bake 35 to 40 minutes or until golden brown.
In small bowl, blend powdered sugar, almond extract and enough milk for desired drizzling consistency. Drizzle over warm coffeecake. Makes 8 to 10 servings.
Source: Blue Ribbon Winner for Linda Forester of Mukwonago in the coffeecake with filling category Wisconsin State Fair in August 2001
Published in the Milwaukee Journal Newspaper August 8, 2001
ROASTED POBLANO STEAK CHILI
4 poblano peppers
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground black pepper
2 1/2 pounds sirloin shell steak, trimmed, thinly cut and chopped into bite-size pieces
1 large red onion, chopped
4-5 cloves garlic, chopped
2 tablespoons (about a palmful) chili powder
1 tablespoon (about a palmful) cumin
1 tablespoon (about a palmful) ground coriander
1 teaspoon smoked sweet paprika
1 bottle Negro Modelo beer
1 28-ounce can fire-roasted tomatoes
Zest and juice of 1 lime
1/2 pound manchego cheese
3 scallions, finely sliced
Preheat broiler to high.
To roast the poblano peppers, drizzle them with EVOO, season with salt and pepper, and place on a cookie sheet. Transfer to the broiler, turning every 1-2 minutes, until charred on each side.
Remove from the oven, place in a brown paper bag and seal to keep the steam in for about 10-15 minutes. If you do not have a brown paper bag, place in a bowl and cover with plastic wrap for about 10-15 minutes.
After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.
While the peppers are steaming in the bag or bowl, place a large dutch oven over medium-high heat, add 2 tablespoons EVOO, 2 turns of the pan. Add the steak and brown, about 3-4 minutes per side.
Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes.
Add the beer, scraping the bottom of the pan with the back of a wooden spoon to release any brown bits. Add the tomatoes, chopped poblano peppers, lime zest and juice, and simmer for 10-15 minutes.
To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.
Source: Rachel Ray
MUSHROOM ROLLS
These are easy, but look and taste very impressive. This is a recipe you will definitely hang on to. You're going to have everyone thinking you're a gourmet cook.
2 8-ounce cans of Pillsbury refrigerated dinner rolls
1 4-ounce can of mushroom stems and pieces, drained and chopped
1 8-ounce package of cream cheese, softened
1 teaspoon seasoned salt
1 egg, lightly beaten
1 to 2 tablespoons poppy seeds
Preheat oven to 375°F.
On an ungreased baking sheet, separate crescent dough into 8 rectangles. Press perforations to seal.
Combine the cream cheese, mushrooms and salt. Mix well. Spread mixture in equal portions over each rectangle of dough. Roll up each rectangle lengthwise (jellyroll fashion) and pinch seams to seal.
Slice each log into 1-inch pieces. Place seam side down on the baking sheet, brush each piece with beaten egg, and sprinkle with poppy seeds.
Bake at 375°F for 10 to 12 minutes until brown.
Makes about 4 dozen.
WALDORF SALAD
I simply love Waldorf Salads. This one is tasty yet lower in calories and fat due to using low fat yogurt.
4 medium sized apples, cubed
3 stalks of celery, chopped
1/3 cup walnuts, chopped
1/2 cup low fat yogurt, plain
1/3 cup raisins
1. Combine apples, celery, raisins, and walnuts in a bowl. Stir.
2. Add yogurt and stir all ingredients together.
3. Chill to blend flavors or enjoy right away.
Serves 6.
Nutritional Info
Fat: 5.4g
Carbohydrates: 24.5g
Calories:145.2
Protein: 2.8g
Source: Public Health – Seattle & King County
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
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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