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A to Z Recipes
July 9, 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. It is great being back on days after my one month of nights. Lots of folks love working nights -
heck, I love working them! The problem is that I am not a day sleeper. Oh, with my trusty sleep mask, noisy fans, blackout drapes, I manage, but walk around like a zombie. Yeppers, day watch is for me. For one month. Then, back to nights I go!
We'd love to meet up with you during our GNWE trip scheduled for
August 12 - 19 in Washington State and Vancouver, BC.
Some of you are making the drive to join us for a meal and conversation. There are some traveling very far to meet you so do your best to join us, won't you?
As is the case with everything at A to Z Recipes, there is no charge
(everyone pays their own way). If you'd like more information about the
GNWE, visit the web page here:
Great Northwestern Escape.
Make sure to visit the Monthly Theme section to read all about our current theme topic:
Camping Recipes. We have oodles of campers in our numbers, so I'm looking forward to receiving lots of great recipes. So even if you only have one that you truly enjoy, please share it with us for the
Monthly Theme issue.
It takes more than just Monthly Theme recipes to keep this newsletter going. We need recipes for regular issues, like this one. Why there's over
40 recipes in this issue alone. Visit the Monthly Theme - Recipe Submission section for details and links to be used. Thanks!
There's a special note from Pam in OH in the Just a Pinch of Kindness section (next). Please read it. Thanks!
What a great issue we have today, even if I say so myself. We do have a nice assortment of recipes with a gaggle of goodies thrown in for good measure. Look at who did all the sharing for you:
Mary H., Montreal, Canada
Marilyn, Canton, OH
Jean M., OH
Barbara, Chula Vista, CA
Pam H., Swanton, OH
Leasa, IA
Jean, Syracuse, NY
Treva, NC
Johnny, LA
Linda H., Rosharon, TX
Larry Holmes, Toronto, Canada
Patricia, Charlevoix, MI
Mary S., Nashville, TN
Aafrin, Pune, India
Brenda, AL
Marty B., Tell City, IN
Dorie, IL
Jim D., WA State
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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"Friends,
Thank you for your support of Emma in the mile run for the Smiles For Sophie Forever Fundraiser. She ran the entire mile in about 15 minutes. She ran with her mom, Elizabeth and her friend Kelsey and Kelsey's mom, Dawn. Emma raised $2005.00 for Pediatric Brain Cancer Research. It was an amazing day, the 4th of July, as it was Sophie's fifth birthday and all the racers/walkers sang Happy Birthday to Sophie before the start of the race. There were photos of Sophie everywhere. There were at least 2000 people at the festivities and a good time was had by all. Marc and Emily, Sophie's parents, and her sister, Sarah who turns 2 on 7 July, were thrilled at the turnout. Marc announced that the 5K fundraiser had taken in about $50,000.00. The community support was tremendous. I'm so very proud
of my entire family for their participation. We're already planning for the Second Annual Smiles For Sophie Forever 5K Fundraiser! You should notice Emma's headband of rainbow colors. The logo for Smiles for Sophie has a rainbow.
I love you all,
Pam"
http://www.smilesforsophie.blogspot.com/ this is Marc and Emily's blog
http://www.smilesforsophieforever.org/about-us.asp
Elizabeth & Dawn with Kelsey & Emma coming to the finish line
Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
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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"The greatest danger for most of us is not that our aim was too high and we missed it, but that it was too low and we reached it."
~Michelangelo
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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Cleaning Cupboards
Shared by Mary H., Montreal, Canada
Today while cleaning cupboards
With neat, housewifely art
I suddenly decided
To clean the cupboards of my heart.
I threw out the criticism
To the trash pile - to the fire!
I put in appreciation
And worthwhile thoughts that will inspire.
I threw out condemnation
Which says, you're wrong, I'm right!
I put in consideration
For all folks, brown, black and white.
Yes, out went complaining
Grumbling about trivial things
I put in smiles and laughter,
To ease the tensions each day brings.
Friends, let's all clean our cupboards,
With help from God above
Throw out pride and hatred, too.
Put in humility and love.
~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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When Slicing Peaches
Shared by Marilyn, Canton, OH
If you are slicing lots, first cut them in half and remove the pit and skin. Put each into a wire egg slicer and slowly push the wires down. Job will be simply done, and you will have perfect slices.
Ouch!
Shared by Mary H., Montreal, Canada
Dab vinegar on a mosquito bite and the itch will disappear in no time!
Getting a Cake to Come Out of a Bundt Pan Easily
Shared by Marilyn, Canton, OH
First, lightly grease the inside and then sprinkle it with sugar instead of flour. The cake will slide out and not stick!
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: Camping Recipes
Yes, folks. We're going camping! We're looking for recipes suitable for camping, cooking out, and away from your home kitchen. Dutch oven recipes come to mind, as do
meals that can be prepared over an open fire. Of course, we've got some folks who own campers and RV's, but we're truly looking for recipes that are best cooked in the great outdoors. When I was first introduced to camping, I was so worried that my (then) new hubby would want my usual fancy fare, that I slaved over a hot stove for days to prepare foods, then placed them in
sealable pouches which we could heat in a pot of hot water. I sure missed out on the fun until I
wised up (and grew up!) and figured out how much fun it is to cook on an open pit, and enjoy the great outdoors. How about it fellow campers? Show us your stuff! Please - read the information below to ensure your recipes are suitable for submission. Oh, also... bring the insect
repellent -
for me!
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
Camping Recipes 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: Camping Recipes
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: Camping Recipes.
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 Camping Recipes has a deadline of July 31, 2008, and will be posted on August 3, 2008.
Please use this email link to submit a recipe for theme recipes: Camping Recipes
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 July Birthday Babies:
1st Teena in Richland, Mississippi
2nd Pat in Belle River, Ontario, Canada
4th Treva K. in Knoxville, Tennessee
4th Debbie P. in Mission Viejo, California
5th Nancy in San Jose, California
6th Jessica S. in Corfu, Greece
6th Rusty G. in Leesburg, Florida
7th Dee in California
7th Elizabeth R. in Tahlequah, Oklahoma
8th Teri S., in Wichita, Kansas
9th April A. in Algonac, Michigan
9th Bruce M. in Albany, Ohio
9th Connie in Omaha, Nebraska
10th Janet M. in Hudson Falls, New York
10th Margo S. in Saint Helen, Michigan
11th Eileen L. in Simi Valley, California
12th Sandra H. in Florence, Alabama
12th Lisa W. in Springhill, Louisiana
12th Sarah A. in Saint Helen, Michigan
13th Mary A. in Kansas City, Missouri
13th Mary Ann M. in Gaylord, Michigan
13th Bobba S. in Riverside, California
14th Anjali K. in Great Falls, Virginia
14th Pat O. in Morristown, Arizona
14th Missy F. in Altoona, Pennsylvania
14th Barbara B. in Bridgeton, New Jersey
14th Maddison L. in Newmarket, Ontario, Canada
15th Don A. in Saint Helen, Michigan
16th Darcey F. in Kalamazoo, Michigan
16th Raeann S. in Levittown, Pennsylvania
16th Gracie S. in Rock Creek, West Virginia
16th Remi in Onike, Lagos
17th Hanna K. in Clanton, Alabama
18th Carla in Hamilton, Ohio
18th Patricia R. in Oxnard, California
19th Marsha in Rochester, Indiana
19th Misty B. in Port Orange Florida (daughter to Jerry in Florida)
19th Carla in Scandia, Kansas
20th Davida B. in Chicago, Illinois (daughter to Jerry in Florida)
21st Donna P. in Hazelwood, Missouri
21st Norma in Allentown, Pennsylvania
21st Bettie F. in Somerville, Massachusetts
22nd Kay B. in Tampa, Florida
22nd Judi in St. Albert, Alberta, Canada
22nd Justine F. in Fleetwood, Pennsylvania
23rd Pat M. in Minden, Nevada
23rd Leslie M. in North Zulch, Texas
24th Ray M. in Paddington, Sydney, Australia
24th Lucinda G. in Highlands Ranch, Colorado
25th Edna D. in Decatur, Illinois
25th Flora in Hughson, California
25th Nellie in Atlanta, Georgia
26th Diana in Buffalo, New York
26th Barbara in Terrell, Texas
28th Barbara C. in Chula Vista, California
28th Beatrice B. in Coram, New York (90 years young!)
30th Brenna H. in Minot, North Dakota
30th Michael H. in Klamath Falls, Oregon
31st Phyllis W. in Georgetown, Kentucky
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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THE AVERAGE AMERICAN
Shared by Jean M., OH
A recent study conducted by a University found that the average American Walks about 900 miles a year.
Another study by the American Medical Association found that Americans Drink, on average, 22 gallons of alcohol a year.
This means, on average, Americans get about 41 miles to the gallon (Your mileage may vary) ....
Kind Of Makes Me Proud To Be An American!
I'M FINE!! HOW ARE YOU?
Shared by Barbara, Chula Vista, CA
There's nothing the matter with me,
I'm just as healthy as can be,
I have arthritis in both knees,
And when I talk, I talk with a wheeze.
My pulse is weak, my blood is thin,
But I'm awfully well for the shape I'm in.
All my teeth have had to come out,
And my diet I hate to think about.
I'm overweight and I can't get thin,
But I'm awfully well for the shape I'm in.
And arch supports I need for my feet.
Or I wouldn't be able to go out in the street.
Sleep is denied me night after night,
But every morning I find I'm all right.
My memory's failing, my head's in a spin.
But I'm awfully well for the shape I'm in.
Old age is golden I've heard it said,
But sometimes I wonder, as I go to bed.
With my ears in a drawer, my teeth in a cup,
And my glasses on a shelf, until I get up.
And when sleep dims my eyes, I say to myself,
Is there anything else I should lay on the shelf?
The reason I know my Youth has been spent,
Is my get-up-and-go has got-up-and-went!
But really I don't mind, when I think with a grin,
Of all the places my get-up has been.
I get up each morning and dust off my wits,
Pick up the paper and read the obits.
If my name is missing, I'm therefore not dead,
So I eat a good breakfast and jump back into bed.
The moral of this as the tale unfolds,
Is that for you and me, who are growing old.
It is better to say "I'm fine" with a grin,
Than to let people know the shape we are in.
I'M FINE!! HOW ARE YOU?
FUNERAL
Shared by Pam H., Swanton, OH
The graveside service just barely finished, when there was a massive clap of thunder, followed by a tremendous bolt of lightning, accompanied by even more thunder rumbling in the distance. The little old man looked at the pastor and calmly said about his wife of 59 years, 'Well . . . she's there.'
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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ARGENTINA
MATAMBRE
(Argentine Stuffed Flank Steak)
This dish is considered one of the highlights of Argentine cuisine. Translates loosely into "Hunger Killer." I find it much easier to ask the butcher to butterfly the steak for me.
1 (2 1/2 pound) flank steak, trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 pound fresh spinach, washed and drained, stems trimmed
4 small thin carrots
4 large hard boiled eggs, peeled and quartered lengthwise
1 cup large pitted green Spanish olives, halved lengthwise
1 large onion, sliced into rings
1/4 cup freshly grated Parmesan
1 teaspoon red pepper flakes
1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)
1 head garlic, halved
1 large onion, halved
1 handful fresh thyme sprigs
1 handful fresh oregano sprigs
2 bay leaves
Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher's twine to hold it together, as you would a roast.
Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.
Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices – the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.
To serve cold: In Argentina, the matambre is poached, then removed from the pot and pressed under weights until the juices drain off. It is refrigerated until chilled, then served as a hors d'oeuvre, cut into thin slices.
Yield: 6 to 8 servings
Source: Adapted from recipe by Tyler Florence
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
PHILLY CHEESE STEAK QUESADILLAS
~Shared by Leasa, IA
This is one I haven't tried yet, but it really sounds good!
1 lb sirloin steak, cut in 1/2 inch cubes
1 med onion, cut in thin strips
1 1/2 t McCormick Season-All
1/2 t McCormick garlic powder
8 oz Velveeta, cubed
6 - 8 inch flour tortillas
Saute meat in well oiled skillet for 3 minutes, drain and return to skillet. Add onions, Season-All and garlic powder, cook and stir 5
minutes. Add cheese, cook and stir until melted.
Place 3 tortillas on ungreased cookie sheet. Place 1/3 meat mixture on each tortilla, spreading evenly. Top with remaining tortillas. Lightly brush with oil and garnish with additional Season-All if desired.
Bake at 350° for about 5 minutes or until heated through. Cut into wedges and serve while warm.
Source: McCormick
ALL-PRO POTATO WEDGES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
Arm chair quarterbacks will rate this appetizer a real winner.
Yield: 10 servings
1 (25-ounce) package frozen potato wedges
1/4 cup sliced green onions
1 (8-ounce) package (2 cups) LAND O LAKES® Cheddar Cheese, shredded
8 slices crisply cooked bacon, crumbled
Bake potato wedges according to package directions.
Immediately sprinkle with green onions, cheddar cheese and bacon. Continue baking for 1 to 2 minutes or until cheese is melted.
Nutrition Facts (1 serving): Calories: 230, Fat: 14g, Cholesterol: 30mg, Sodium: 240mg, Carbohydrates: 18g, Dietary Fiber: 0g, Protein: 9g
ANZAC BISCUITS
~Shared by Treva, NC
The Original Road Warriors
During World War II, the citizenry of Australia came up with a cookie—biscuits they called them—to supply the troops, something that would travel well, keep well, and provide lots of energy. Folks packaged them in tins by the thousands and sent them to the troops. They became a national institution for Australia and New Zealand—called ANZAC Biscuits. (ANZAC is an acronym for Australia and New Zealand Army Corp.)
Every road warrior should have a supply of ANZAC Biscuits. They are really quite good and the little critters are almost indestructible. If you are going on a camping trip or packing a boy scout off to camp, you had better make some ANZAC Biscuits.
ANZAC Biscuit Recipe
1 cup all-purpose flour
1 cup old-fashioned rolled oats
3/4 cup sweetened coconut, pressed in the measuring cup
1/2 cup butter
1 cup granulated sugar
2 tablespoons honey
1/2 tablespoon baking soda
2 tablespoons water
Preheat the oven to 325 degrees.
1. Mix the flour, rolled oats, and coconut together in a large bowl.
2. In a saucepan at medium heat, melt the butter. Add the sugar and honey and continue cooking until the mixture has simmered for two minutes.
3. In a cup, mix the baking soda and water together. Remove the sugar mixture from the heat and stir the soda mixture into the sugar. When the soda hits the more acidic sugar and honey mixture it will bubble. Continue stirring until the bubbles subside.
4. Pour the sugar mixture into the dry ingredients and stir with a spatula until combined.
5. Line baking sheets with aluminum foil or parchment paper. If you are using aluminum foil, grease the foil.
6. Form one to 1 1/4-inch balls of the dough and place them on the baking sheets leaving room for expansion. Bake for twelve minutes or until the cookies have spread and turned a golden color. Remove the sheets from the oven and slide the foil or paper from the sheets to wire racks. Let the cookies cool and then peel them from the foil or paper.
MACARONI GRILL'S PENNE RUSTICA
(CLONE)
~Shared by Johnny, LA
Gratinata Sauce:
2 teaspoon Butter
2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream
Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic.
Add marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume.
Set aside.
Penne Rustica:
1 oz. pancetta or bacon
18 shrimp peeled and deveined
12 oz. grilled chicken breast, sliced
4 1/2 cups of granita sauce
3 lbs. cooked Penne Pasta
3 teaspoons pimentos, minced
6 oz. butter
1 teaspoon chopped shallots
1 pinch of salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs of fresh rosemary
Saute pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees F for 10-15 minutes. Remove and garnish with fresh rosemary sprigs.
SPAGHETTI SQUASH FRITTATA
~Shared by Linda H., Rosharon, TX
Frittatas are the perfect thing for a quick, spur of the moment breakfast, lunch or light supper. They’re even good cold, so you can pack them for a picnic or a brown bag lunch.
1 C cooked spaghetti squash, separated into strands
4 eggs, beaten lightly
2 T chopped Italian parsley
3 T grated Parmesan cheese
1 C finely chopped red onion
3-4 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne
1 T butter
Preheat broiler.
Combine all ingredients in a large mixing bowl. Melt butter in a large skillet. Pour mixture into the skillet and cook over low heat for about 12-15 minutes. Transfer to broiler for 2 to 3 minutes or until top is browned.
SHAKE THAT CHICKEN, BAKE THAT CHICKEN
~Shared by Treva, NC
A KID FRIENDLY RECIPE
Makes enough to coat 1 cut-up chicken
1 cup fine dry bread crumbs
1/4 cup flour
1 teaspoon Season-All type salt
1 teaspoon sweet paprika
1 teaspoon crushed oregano
1/2 teaspoon poultry seasoning
1/2 teaspoon black pepper
In a plastic bag, mix bread crumbs and flour together; add spices and mix. Dip chicken pieces in water and then shake in mixture in bag to coat. Bake in shallow baking pan in 375ْ oven for approximately 45 minutes, or until chicken is done.
POTATO GRATIN WITH ONIONS AND BEER
~Shared by Larry Holmes, Toronto, Canada
2 pounds potatoes, peeled and sliced 1/16-inch thick.
(Yukon Gold, White Rose or russet potatoes)
1 cup beer
3 tablespoons butter
4 cups coarsely chopped onions
1 1/2 teaspoons salt
freshly ground pepper
1 cup grated Gruyere
In a large bowl, toss the potatoes with the beer. Melt 2 tablespoons butter in a Dutch oven, add the chopped onions, sprinkle with 1/2
teaspoon salt and pepper and stir. Cover and simmer slowly for 15 minutes, checking that the onions do not burn.
Preheat oven to 350 degrees. Butter a 2-quart rectangular or oval baking dish 14 x 8 x 2 inches.
Over lap 1/3 of potato slices in 1 layer, season with 1/2 teaspoon salt and pepper. Sprinkle on 1/3 cup cheese and half the braised onions. Continue with 2 more layers, ending with the cheese. (There will be only 2 layers of onions.) Pour the beer over the potatoes and dot with the remaining butter.
Bake on the middle shelf of the oven for 1 1/2 hours.
Serves 6
Source: “A Passion for Potatoes” Lydie Marshall
NO FAIL PIE CRUST
~Shared by Patricia, Charlevoix, MI
1/2 cup soft butter
8 tsp sugar
1.2 cup shortening
3 1/2 cups flour
1 1/2 tsp salt
1/2 cup cold water
Cream butter, sugar and shortening. Add flour, salt, water and mix well. Knead until soft and smooth, roll out - preferably between sheets of waxed paper, but not necessary. The more you knead, the smoother it gets. If too soft, merely roll up and roll out again. It does not get tough.
Note: I had a neighbor try this recipe - shortly after kneading it she tearfully phoned for help, stating she couldn't get it off the board. I had never seen dough that soft. We merely rolled it up, put it between waxed paper and it rolled out perfectly and baked up nice and flakey.
CINNAMON COFFEE BARS WITH EASY CREAMY ICING
~Shared by Treva, NC
1/4 cup shortening
1 cup brown sugar -- packed
1 egg
1/2 cup hot coffee
1 & 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins
1/4 cup chopped nuts
Easy Creamy Icing (see recipe below)
Preheat oven to 350 degrees F.
Spray a 9 x 13-inch baking pan with nonstick cooking spray.
Cream together shortening, brown sugar and egg. Add hot coffee. Stir together flour, baking powder, baking soda, salt and cinnamon. Stir into butter mixture. Blend in raisins and chopped nuts.
Spread batter into prepared baking pan. Bake 18 to 20 minutes. Cut into bars. Frost while warm with Easy Creamy Icing.
Makes 2 dozen 1 & 1/2 x 3-inch bars.
Per Serving (excluding unknown items): 111 Calories; 3g Fat (25.8% calories from fat); 1g Protein; 20g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 83mg Sodium.
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Easy Creamy Icing
1 cup powdered sugar
1/4 teaspoon salt
1/2 teaspoon vanilla -- or other favorite flavoring
1 tablespoon water -- or 1 & 1/2 tablespoons cream
Blend powdered sugar with salt and vanilla. Add enough water or cream to make easy to spread icing. Spread on cookies with spatula or pastry brush.
Per Serving (excluding unknown items): 473 Calories; trace Fat (0.2% calories from fat); 0g Protein; 120g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 535mg Sodium.
Exchanges: 8 Other Carbohydrates.
BANANA RUM CUSTARD
~Shared by Mary S., Nashville, TN
4 egg yolks
2 cups half-and-half
1/4 cup sugar
1/4 teaspoon salt
1 tablespoon dark rum
1 teaspoon vanilla
6 medium bananas
In the top of a double boiler over hot water, beat together egg yolks, half-and-half, sugar and salt. Continue cooking and stirring until mixture is slightly thickened. The mixture should be thick enough coat a spoon.
Strain custard; add rum and vanilla. Let cool, cover, and chill. When ready to serve, ladle sauce over thinly sliced bananas in small dessert bowls or elegant stemmed dessert glasses.
SOUTHWEST NECTARINE OR PEACH CHUTNEY
~Shared by Aafrin, Pune, India
1 tablespoon olive oil
1/2 onion, diced fine
1 clove garlic, minced
1 tablespoon ginger, minced
2 Anaheim chilies, seeded and diced
1 chipotle chile in adobo sauce, diced (canned chili - see note)
1/2 cup brown sugar
1/4 cup unseasoned rice vinegar
1/2 teaspoon cinnamon
1/2 cup white wine
4 ripe nectarines or peaches, peeled, pitted and chopped (see note)
In a stainless-steel saucepan, heat the oil and sauté the onion, garlic, ginger, and chilies over moderate heat for about 5 minutes. Add the brown sugar, rice vinegar, cinnamon, and white wine and cook until slightly thickened, stirring occasionally. Add the chopped fruit and cook an additional 15 to 20 minutes on medium low, stirring occasionally, until thickened. Adjust seasoning. Serve warm with chicken or pork.
Note: Canned chipotles are available in the ethnic food section of the supermarket. May be omitted for a less spicy chutney.
To make peaches easier to peel, place them in a pot of boiling water for about 20 seconds, then back into a bowl of cold water.
Yield: about 2 cups
Source: Food Festival, U.S.A. by Becky Mercuri (Laurel Glen)
APPLE PUDDING PIE
~Shared by Treva, NC
1 unbaked 9-inch pastry shell
3 eggs
1 cup applesauce
1/2 cup fat-free vanilla yogurt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup rolled oats
1 teaspoon ground cinnamon
4 slices bread, cut up (about 3 cups)
2 medium cooking apples, such as Jonathan, Rome Beauty, or Winesap
1/4 cup packed brown sugar
1/4 cup all-purpose flour or whole wheat flour
2 tablespoons butter
1/2 cup chopped nuts, such as walnuts, pecans, or almonds
1. For crust, line the unbaked pastry shell with a double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil. Bake for 4 minutes more. Remove from oven. Reduce oven temperature to 350 degrees F.
2. For filling, peel, core, and slice apples. In a medium mixing bowl stir together eggs, applesauce, yogurt, granulated sugar, 1/2 cup brown sugar, oats, and cinnamon. Stir in bread and apples. Set aside.
3. For topping, in another mixing bowl stir together 1/4 cup packed brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pour filling into the prepared pie crust. Sprinkle topping over filling. Cover edge of crust with foil. Bake for 30 minutes. Remove foil; bake 30 minutes more or until top is golden and fruit is tender.
Makes 8 servings.
Nutrition facts per serving: calories: 322 total fat: 10g saturated fat: 3g cholesterol: 88 mg sodium: 137 mg carbohydrate: 54g fiber: 2g protein: 6g vitamin A: 6% vitamin C: 3% calcium: 6% iron: 11%
Source: Better Homes and Gardens
SALMON PATTIES
~Shared by Brenda, AL
My cousin gave me this recipe so don't know where she got it.
1 Tablespoon butter
1/4 cup oil
1 can large can salmon or crab drained, skin & bones removed (flake and set aside)
1/2 small onion, minced
1 egg
1 teaspoon whole grain mustard
1/2 cup mayonnaise
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dill
1/2 teaspoon celery salt
1/4 teaspoon salt
1/4 teaspoon Tabasco sauce
3/4 cup cracker crumbs (saltines)
1/4 cup flour
In small skillet, melt butter over medium heat. Add onion and saute for 2-3 minutes until tender. Transfer to large bowl and cool slightly. Add egg and mix well. Add remaining ingredients except flour and mix well.
Using a 1/3 cup measuring cup form patties. Dust with flour and fry in hot oil until brown. Put on paper towels to drain.
Great served with Dijon mustard and mayonnaise mixed together.
HONEYED SWEET POTATO MASH
~Shared by Marty B., Tell City, IN
2 lbs. sweet potatoes, peeled and cubed
1/4 c. heavy cream
2 Tb. butter
1 clove garlic, peeled and chopped
2 Tb. honey
1 ts. cinnamon
1 ts. nutmeg
Cook potatoes until tender in enough salted water to cover. Drain, return to pan. In another pan, cook cream butter and garlic for 2 minutes. Add remaining ingredients. Using hand masher of potato ricer, mash potatoes, add cream mixture and blend well.
Serves 6
250 calories, 2 g. protein, 28 g. carbs, 2 g. fiber, 51 mg. cholesterol, 168 mg sodium, 9 g. fat
FRIED APPLE PIES
~Shared by Treva, NC
These fried apple pies are made with refrigerated biscuits and dried apples.
8 ounces dried apples
1 cup water
1/3 cup sugar
1 tablespoon butter
1 can (10 ounces) refrigerated flaky biscuits
vegetable oil, for frying (I use olive oil)
Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.
Roll each biscuit into a 5-inch circle on a lightly floured surface. Place about 2 tablespoons apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal. Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat golden, turning once. Drain well on paper towels.
HAM N CHEESE PUFF N STUFF
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
5 eggs
1 C. milk
1/2 C. sour cream
1 pkg. (10 oz) frozen chopped broccoli, thawed, drained
1 pkg. stuffing mix
9 oz. pkg. smoked ham, chopped
1 C. shredded cheddar cheese, divided
Preheat oven to 375. Beat eggs, milk and sour cream in large bowl with whisk until well blended. Add broccoli, stuffing mix, ham and ½ C. of the cheese; mix lightly. Pour mixture into 2 qt. baking dish; cover loosely with foil. Bake 1 hour. Uncover, sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and mixture is cooked through.
TONY ROMA'S ONION BREAD LOAF
~Shared by Jean M., OH
I do not eat onions but I really like this loaf !!
Serves: 4
5 medium white onions - sliced
1 cup milk
3 eggs - beaten
salt - to taste
2 cups powdered pancake mix
parsley sprigs - for garni
Separate onions into rings. Combine milk, eggs and salt to taste in mixing bowl. Soak onion rings in mixture 30 minutes. Place pancake mix in shallow bowl. Remove onion rings from milk mixture then dip in pancake mix.
Deep-fry rings in 375 degree oil until golden brown. Drain fried onion rings on paper towels. Pack fried onion rings loosely, without pressing, into 8" X 4" loaf pan. Bake in a 400 degree oven for 10-15 minutes. Turn onto serving plate and garnish with parsley
SHRIMP CREOLE
Crock Pot Method
~Shared by Treva, NC
Sauté in a skillet.
1/2 cup chopped onion
2 Tablespoons olive oil
Add, and stir and sauté until flour turns a golden color.
2 Tablespoons flour
Place the sautéed onions into the crock-pot and add:
1 1/2 cups water
1 - 6 ounce can of tomato paste
1 1/2 tsp salt pepper
1 tsp sugar
3 bay leaves
1/2 cup chopped celery
1/2 cup chopped bell pepper
Cook on low setting for 4 to 9 hours (your choice).
One hour before serving, add:
2 pounds raw, shelled shrimp*
Serve over hot rice.
Note: This recipe can be doubled.
*You may also use precooked salad shrimp, but don't cook them for an hour, just enough to heat thoroughly.
MESA GRILL POTATO SALAD
~Shared by Jim D., WA State
Serves 8
Ingredients
2 pounds new potatoes (16 to 20 small)
2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon puréed canned chipotles. (To make chipotle purée, process canned chipotles in a blender or a food processor, along with a little of their liquid.)
2 tablespoons fresh lime juice
2 green onions (white bulb and 3 inches of green), finely chopped
1 medium red onion, thinly sliced
1 jalapeño pepper, finely diced
4 cloves garlic, finely chopped
3 tablespoons coarsely chopped cilantro
1/2 teaspoon cayenne
Kosher salt and freshly ground pepper
Procedure
1. In a large pot of boiling salted water over high heat, boil the potatoes until cooked through, 12 to 15 minutes. Drain and slice 1/2 inch thick.
2. In a medium bowl, combine the mayonnaise, mustard, chipotle puree, lime juice, green and red onions, jalapeño, garlic, cilantro, cayenne, salt, and pepper.
3. Place the warm potatoes in a large bowl and pour the mixture over them. Mix well and season to taste with additional salt and pepper.
Source: Adapted from Boy Meets Grill by Bobby Flay
MERINGUE-TOPPED SOUTHERN BANANA PUDDING
~Shared by Johnny, LA
A Southern Sunday favorite
Prep Time: 20 min
Total Time: 45 min
Makes: 12 servings, 2/3 cup each
4-1/2 cups milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Cook & Serve Pudding & Pie Filling
3 eggs, separated
42 NILLA Wafers (1/2 of 12-oz. pkg.)
2 large ripe bananas, sliced
Dash cream of tartar
1/3 cup sugar
PREHEAT oven to 350°F. Add milk to dry pudding mix in medium saucepan; stir until well blended. Lightly beat egg yolks in small bowl. Add to milk mixture; mix well. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
ARRANGE layer of wafers on bottom and up side of 2-qt. baking dish. Top with layers of one third of the pudding and one half of the banana slices. Repeat layers; cover with the remaining pudding.
BEAT egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Spread over pudding, sealing to edge of dish.
BAKE 15 min. or until meringue is browned. Cool. Serve warm or refrigerate until ready to serve. Store leftover pudding in refrigerator.
Nutrition (per serving)
Calories 230 Total fat 6g Saturated fat 2g Cholesterol 60mg Sodium 350mg Carbohydrate 40g Dietary fiber 1g Sugars 25g Protein 5g
MIX EASY CASSEROLE
~Shared by Treva, NC
1 lb of ground beef
1 onion chopped
1 can of corn, drained
1 can of cream of mushroom soup
3 cups of cheese, shredded
1 box of stuffing mix made according to directions
Brown hamburger and onion. Drain. Mean while make stuffing according to the directions on the box. Mix browned
hamburger, onion, soup, corn and two cups of cheese together. Put in a casserole dish. Top with stuffing and remaining cheese.
Bake at 350 for 25-30 minutes.
SNOWCAPPED CHERRY NIBBLES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
1/2 cup sour cream
1 tablespoon brown sugar
1/4 teaspoon lemon rind
1/2 pound Bing cherries
1/4 cup coarsely chopped pecans
1/4 cup toasted coconut
Combine sour cream, brown sugar and lemon rind in bowl; mix well. Chill to blend flavors.
Arrange cherries on tray with bowls of sour cream mixture, pecans and coconut. Dip fruit in sour cream mixture, then in pecans or coconut.
ROASTED VEGETABLES
~Shared by Linda H., Rosharon, TX
1 large acorn squash
1/2 pound asparagus
1/2 pound cherry tomatoes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Heat oven to 400º F. Halve squash, discard the seeds, and cut into 1/2-inch slices. Trim and peel asparagus. Wash cherry tomatoes. Place the vegetables on a baking sheet and toss with olive oil, salt, and pepper. Roast for 40 minutes, tossing occasionally. Reserve 8 squash pieces, half the asparagus, and a dozen cherry tomatoes for another use.
Yield: 4 servings, with leftovers
Source: Real Simple
STIR-FRY CHICKEN WITH CHEESE
~Shared by Treva, NC
5 slices bacon
4 ounces thinly sliced ham
1 pound skinless, boneless chicken breast halves - cut into chunks
1/2 cup shredded Cheddar cheese
Place the bacon into a large skillet over medium-high heat, and fry until crisp. Drain most of the grease, leaving enough to coat the bottom of the pan. Crumble the bacon and return to the pan. Tear the ham into small pieces, and sprinkle them in with the bacon. Stir for a minute, then add the chicken pieces. Cook, stirring occasionally, until the chicken is cooked through, about 10 minutes. Reduce the heat to medium-low, and sprinkle in the cheese. Stir to melt into a sauce that coats the meat. Cook until cheese has thickened slightly, about 1 minute. Serve over pasta.
THE REESE'S FUDGE COOKIE
~Shared by Mary S., Nashville, TN
1 1/4 C. butter or margarine softened
2 C. sugar
2 t. vanilla
2 C. all purpose flour
3/4 C. Hershey's Cocoa
1 t. baking soda
1/2 t. salt
2 C. (12 ok pkg) Reese's Peanut Butter Cups
Cream butter or margarine and sugar in large mixer bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 8-9 minutes. Do not overbake. Cookies will be soft. They will puff during baking, flatten upon cooling. Cool on cookie sheet until set about 1 minute; remove to wire rack to cool completely.
About 4 1/2 dozen.
POTATO GNOCCHI
~Shared by Patricia, Charlevoix, MI
3 med potatoes, warm
2 tbs oil
1/2 cup cheese (Parmesan or Romano)
1/2 tsp salt
1 1/2 cup flour
1/4 tsp pepper
2 eggs beaten
Mix potatoes, flour, oil, eggs, cheese, salt & pepper. Roll out in long ropes. Add more flour if needed. Cut in 1" lengths. Cook in 6 to 8 qts of boiling water until they float. Serve in soup or with sauce or gravy.
CHOCOLATE SUGAR COOKIES
~Shared by Treva, NC
Makes about 40
3 ounces unsweetened chocolate
1 cup butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
additional sugar
Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely blended. Mix in flour, baking soda and salt. Refrigerate 30 minutes. Heat oven to 375 F. Shape dough into 1" balls; roll in additional sugar.
Alternately, roll out to 1/4" thick and cut with cookie cutters. Place, 2" apart, on ungreased cookie sheets. (If flatter, crisper cookies are desired, flatten balls with bottom of drinking glass.) Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire racks. Decorate with icing and sprinkles, if desired.
JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed.
CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed. Microwave 1 package (14 ounces) caramel candies with 2 tablespoons milk in microwavable bowl on high 3 minutes or until melted, stirring after 2 minutes. Fill centers of cookies with caramel mixture. Drizzle with melted semi-sweet chocolate.
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ONE-BOWL CHOCOLATE CAKE
~Shared by Treva, NC
While cake mixes may be the easiest option for a home-baked cake, they often contain hydrogenated fats. By making this simple “scratch” cake, you can use healthful canola oil, incorporate whole-wheat flour and opt for a no-calorie sweetener, if you like.
Makes 12 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 5 minutes
EASE OF PREPARATION: Easy
3/4 cup plus 2 tablespoons whole-wheat pastry flour
1/2 cup sugar or 1/4 cup Splenda Sugar Blend for Baking (see Ingredient notes)
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk or equivalent buttermilk powder (see Ingredient notes)
1/2 cup packed light brown sugar or 1/4 cup Splenda Sugar Blend for Baking (see Ingredient notes)
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup hot strong black coffee
Confectioners' sugar for dusting
1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
2. Whisk flour, granulated sugar (or Splenda), cocoa powder, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar (or Splenda), egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
3. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing.
NUTRITION INFORMATION: Per serving: 134 calories; 3 g fat (1 g sat, 2 g mono); 18 mg cholesterol; 25 g carbohydrate; 2 g protein; 2 g fiber; 211 mg sodium.
1 1/2 Carbohydrate Servings
Exchanges 1 1/2 other carbohydrate
Per serving with splenda 1 Carbohydrate Serving 112 calories, 17 g carbohydrate
TIP: Ingredient Notes: Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.
You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
CRISPY RICE CRUST QUICHE
~Shared by Maggie, TX
Serves: 4
Serving Size: 1/4 quiche
Preparation time: 10 minutes
Cooking time: 35 minutes
2 cups cooked brown rice (either instant or regular)
1 egg white or 2 Tbsp egg substitute
2 Tbsp grated Parmesan cheese
1 tsp oregano
1/4 tsp basil
1/4 tsp fresh ground black pepper
1/4 tsp salt
Egg substitute equivalent to 4 eggs
2/3 cup low-fat milk
Pinch nutmeg
1/4 cup fresh grated Parmesan cheese
1 large tomato, sliced
Preheat oven to 375 degrees F. Combine the rice, egg white, Parmesan cheese, oregano, basil, pepper, and salt. Press into the bottom and up the sides of a 9-inch nonstick pie plate (or a Pyrex pie plate sprayed with nonstick spray). Bake the rice crust for 5 minutes. Remove from the oven.
Combine the eggs, milk, nutmeg, and Parmesan cheese. Mix well. Pour into the rice crust. Lower the oven to 350 degrees. Bake quiche for 25 minutes.
Add tomatoes in a circle on top of the egg filling. Continue to bake until filling is set or a knife inserted near the center comes out clean and tomatoes are slightly browned, about 5-6 minutes.
Exchanges: 2 Starch; 1 Lean Meat
Calories .......... 220
Calories from Fat .. 44
Total Fat ........... 5 g
Saturated Fat ...... 3 g
Cholesterol ........ 13 mg
Sodium .......... 490 mg
Carbohydrate ...... 29 g
Dietary Fiber ...... 2 g
Sugars ............ 5 g
Protein ........... 16 g
Source: Express Lane Diabetic Cooking by Robyn Webb
MEAT LOAF & VARIATIONS
~Shared by Treva, NC
Meat Loaf
Prep: 20 min
Bake: 1 1/4 hr
Makes 6 servings
1 & 1/2 pounds lean ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh or 1/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard (dry)
1/4 teaspoon pepper
1 clove garlic, finely chopped, or 1/8 teaspoon garlic powder
1 large egg
3 slices bread, torn into small pieces
1 small onion, chopped (1/4 cup)
1/2 cup ketchup, chili sauce or barbeque sauce
1. Heat oven to 350 degrees
2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 & 1/2 x 4 & 1/2 x 2 & 1/2 or 9 x 5 x 3 inches, or shape into 9 x 5-inch loaf in ungreased rectangular pan, 13 x 9 x 2 inches. Spread ketchup over top
3. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 to 1 & 1/4 hours until thermometer reads 160 degrees
4. Let stand 5 minutes; remove from pan
*Cook to 170 degrees if ground pork is used and 180 degrees if ground beef is used
**1/2 cup dry bread crumbs or 3/4 cup quick-cooking oats can be substituted for the 3 slices bread
1 Serving: Calories 310 (Calories from Fat 155); Fat 17g (Saturated 6g); Cholesterol 110mg; Sodium 590mg; Carbohydrate 15g (Dietary Fiber 1g); Protein 25g
Lighter Meat Loaf
For 14 grams of fat and 285 calories per serving, substitute ground turkey for the ground beef and 1/4 cup fat-free cholesterol-free egg product for the egg. Use skim milk
Individual Meat Loaves
Shape beef mixture into 6 small loaves. Place in ungreased rectangular pan, 13 x 9 x 2 inches. Spoon ketchup over top of each loaf. Bake 45 minutes
Mexican Meat Loaf
Omit sage. Substitute 2/3 cup milk and 1/3 cup salsa for the 1 cup milk. Stir in 1/2 cup shredded Colby-Monterey Jack cheese (2 ounces) and 1 can (4 ounces) chopped green chilies, drained, in step 2. Substitute 2/3 cup picante sauce for the ketchup
Spinach And Pine Nut Meat Loaf
Omit sage and ketchup. Stir in 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain, 1/4 cup toasted pine nuts or slivered almonds and 2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves in step 2.
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SOY KALE
~Shared by Mary S., Nashville, TN
Yield: 4 side dish servings
INGREDIENTS
- 2 pounds fresh kale
- 2 teaspoons sesame oil
- 2 teaspoons minced ginger
- 3 cloves garlic, minced
- 2 tablespoons lite soy sauce
DIRECTIONS
To prepare the kale, first wash the leaves in several changes of water until the water runs clear. Remove the leaf part from the tough stem and discard the stem. Tear the kale coarsely. Do not pat dry.
In a large heavy skillet or work, heat the oil over medium high heat. Add the ginger and garlic and saute for 1 minute. Add the kale with the water still clinging to the leaves from washing.
Saute for 1 minute and then cover and steam for 2 minutes until kale is softened. Add the soy sauce and serve.
Nutritional Information Per Serving (About 1 cup): Calories: 77, Fat: 3 g, Cholesterol: 0 mg, Sodium: 340 mg, Carbohydrate: 10 mg, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 3 g
Diabetic Exchanges: 2 Vegetable, 1/2 Fat
Source: "The Diabetes Food and Nutrition Bible"
FENNEL PUREE
~Shared by Mary S., Nashville, TN
Yield: 6 servings (about 1/2 cup each)
INGREDIENTS
- 2 pounds fennel bulbs, cubed
- 1 large Idaho potato (12 ounces), peeled, cubed
- 1/2 cup cubed sweet onion
- 1-2 tablespoons margarine
- 1/4 - 1/2 cup fat-free half-and-half or fat-free milk, warm
- Salt and white pepper, to taste
- Paprika, as garnish
DIRECTIONS
Cook fennel, potato, and onion in 2 inches simmering water, covered, until very tender, about 15 minutes; drain.
Process vegetables in food processor until smooth; transfer mixture to large skillet. Cook mixture over medium to medium-low heat, stirring frequently, until mixture is the consistency of thick mashed potatoes (do not brown), about 15 minutes.
Beat margarine and enough half-and-half into vegetable mixture to make creamy consistency. Season to taste with salt and white pepper. Spoon into serving bowl; sprinkle with paprika.
Nutritional Information Per Serving (About 1/2 cup): Calories: 117, Fat: 2.3 g, Cholesterol: 0 mg, Sodium: 113 mg, Protein: 3.2 g, Carbohydrate: 22.9 g
Diabetic Exchanges: 1-1/2 Bread, 1/2 Fat
Source: "1,001 Delicious Recipes for People with Diabetes"
PORK DIJON
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound pork tenderloin
- 2 teaspoons olive oil
- 1 cup chicken broth
- 2 tablespoon Dijon mustard
- 1 tablespoon cornstarch
DIRECTIONS
Cut tenderloin into medallions. Saute medallions in hot oil in a nonstick frying pan until brown.
Mix together chicken broth, mustard, and cornstarch. Pour over medallions.
Cook, stirring sauce until thickened; cover and simmer until pork is done. Divide into 4 equal portions.
Nutritional Information Per Serving (1/4 of recipe): Calories: 173, Fat: 7 g, Cholesterol: 65 mg, Sodium: 473 mg, Carbohydrate: 3 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 25 g
Diabetic Exchanges: 3 Lean Meat
Source: "Magic Menus for People with Diabetes"
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ARABIAN PORK CHOPS
~Shared by Larry Holmes, Toronto, Canada
2 tablespoons olive oil
2 pork chops, 3/4-inch thick
1 teaspoon salt
freshly ground pepper
1 onion, peeled and sliced 1/8-inch thick
1 large tomato sliced 1/4-inch thick
1 pound russet, Yukon Gold, White Rose, or Red Nordland potato, peeled and sliced 1/8-inch to 1/16-inch thick
Preheat oven to 325 degrees F.
Heat oil in a 10-inch skillet and brown the chops for several minutes on each side.
Transfer the chops to a 10-inch square baking dish. Add 1 cup water to the skillet. Bring to a boil, scraping the bottom of the pan to dissolve the drippings. Boil down to 1/2 cup. Set aside.
Season chops with salt and pepper. Top with sliced of onion and tomato. Overlap the potatoes slices on top, add salt and pepper and pour over the 1/2 cup reserved liquid.
Cover the pan and bake in the center of the oven for 2 hours.
Set the broiler on high, uncover the dish and broil for about 1 minute to add color to the potatoes. Serve immediately.
Makes 2 servings.
BANANA SMOOTHIE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
1 ripe banana
1/2 cup nonfat yogurt
1 tablespoon sugar (or to taste)
1 tablespoon banana liqueur (optional)
1 cup crushed ice
1 teaspoon fresh lime juice
lime wedge or banana slice, for garnish
Combine the first 6 ingredients in a blender and blend until smooth. Pour the smoothie into a large glass and garnish with a lime wedge or banana slice.
Serves 1.
215 calories per serving; 8 g protein; 1 g fat; 48 g carbohydrate; 38 mg sodium; 2 mg cholesterol.
SIMPLE SIMON CHICKEN
~Shared by Mary S., Nashville, TN
2-4 to 6 oz. chicken breast
2 Tbsp. milk
1/4 cup crumbs, bread, cereal, crackers (see note)
pinch salt
1 Tbsp. oil
Dip chicken in milk, then in the crumbs to which salt has been added. Place on a baking sheet. Drizzle
with the oil. Bake 325 degrees for one hour. Turn the chicken once during cooking.
Serves 2.
Variations: Prepare as above using the following crumb mixtures:
Parmesan Chicken: Mix Tbsp. bread crumbs with 2 Tbsp. parmesan cheese.
Cajun Chicken: Mix 4 Tbsp. cornmeal with 1 Tbsp. Cajun spice mix.
Parsley Chicken: Mix 4 Tbsp. bread crumbs with 1 tsp. parsley flakes.
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CHEESY EGG AND SPINACH CASSEROLE
A delicious addition to any brunch, this casserole is meaty, cheesy and colorful.
Prep Time: 15 minutes
Cook Time: 30 minutes
Makes 10 servings.
Ingredients:
1 pound bulk pork sausage
1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
1 jar (4 ounces) roasted red peppers, drained and chopped
1 cup flour
1/4 cup grated Parmesan cheese
1 tablespoon McCormick® Minced Onions
1 1/2 teaspoons McCormick® Italian Seasoning
1/2 teaspoon McCormick® Season-All® Seasoned Salt
8 eggs
2 cups milk
1 cup (4 ounces) shredded Cheddar cheese
Directions:
1. Preheat oven to 425°F. Cook sausage in large skillet on medium-high heat until cooked through. Drain fat. Sprinkle sausage in bottom of greased 13x9-inch baking pan. Top with spinach and roasted red peppers.
2. Mix flour, Parmesan cheese, onion, Italian seasoning and Season-All Seasoned Salt in small bowl. Beat eggs and milk in large bowl. Add flour mixture; beat well. Pour over mixture in baking pan.
3. Bake 20 to 25 minutes or until set. Sprinkle with Cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Source: McCormick
BLOCK PARTY BARBECUED BAKED BEANS
1 lb. ground beef
1 onion, chopped
1 can (16 oz.) pork and beans
1 can (15-1/2 oz.) mild chili beans
1/2 cup KRAFT Original Barbecue Sauce
1/4 cup firmly packed brown sugar
1 Tbsp. yellow mustard
PREHEAT grill to medium heat. Meanwhile, brown meat in nonstick skillet on medium heat; drain. Add onions; cook until tender, stirring occasionally. Stir in remaining ingredients.
SPOON into 13x9-inch disposable foil pan; cover tightly with foil. Place pan directly on grill.
GRILL 10 to 15 min. or until bean mixture is heated through and bubbly.
Nutrition Bonus:
This baked bean side dish is sure to be a party favorite. Not only are the beans a good source of fiber, but they team up with the ground beef to provide iron.
Diet Exchange:
1-1/2 Starch,1 Meat (L)
Nutrition (per serving)
Calories 170
Total fat 5g
Saturated fat 2g
Cholesterol 25mg
Sodium 500mg
Carbohydrate 22g
Dietary fiber 4g
Sugars 10g
Protein 11g
GARLIC MUSHROOM CHICKEN MELT
4 boneless chicken breast halves (about 1-1/4 lbs.)
1 envelope Lipton recipe secrets garlic mushroom soup mix
1 can 14 oz. diced tomatoes, undrained or 1 large tomato, chopped
1 tbls. olive or vegetable oil
1/2 c. shredded mozzarella or Monterey jack cheese about 2 oz.
Preheat oven to 375º. In a 13x9 inch baking or roasting pan, arrange chicken. Pour soup mix blended with tomato and oil over chicken. Bake uncovered 25 minutes or until chicken is no longer pink. Sprinkle with mozzarella cheese and bake an additional 2 minutes or until cheese is melted.
Makes about 4 servings
CORN, CHEDDAR, AND SUN-DRIED TOMATO MUFFINS
"This is our version of a gussied-up corn muffin. We serve them at brunch as a savory alternative to all of the sweets. They are also great spread with pesto or served alongside soup."
Makes 12
1 1/2 cups cake flour (not self-rising)
1 cup yellow cornmeal
1 1/2 tablespoons baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces (1 1/2 cups) grated sharp white cheddar cheese
3/4 cup chopped rehydrated sun-dried tomatoes
1/2 cup thinly sliced scallions
1 1/2 cups warmed whole milk
6 ounces (1 1/2 sticks) unsalted butter, melted and cooled
1/3 cup vegetable oil
1 egg
Preheat the oven to 400 F. Butter a 12-cup muffin tin.
Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl; mix well. Add the cheese, sun-dried tomatoes, and scallions and toss well.
Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
Add the wet ingredients to the dry and mix together just until a soft dough forms. (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter. Bake until the tops start to brown slightly, 20 to 25 minutes.
Cool for 2 to 3 minutes, then turn out onto a wire rack to cool. Serve warm or at room temperature.
Remove to a rack and let cool to room temperature. Cover and refrigerate for at least 2 hours or up to 2 days.
Source: The White Dog Cafe Cookbook by Judy Wicks, Kevin Von Klause, Elizabeth Fitzgerald
BEEF AND MACARONI CHILI
1 Cup Macaroni, uncooked
1/2 Pound Ground beef
1/2 Teaspoon Garlic powder
1 Teaspoon Chili powder
1 Pinch Salt
1 Pinch Pepper, freshly ground
1 Can Tomato soup
1 Ounce Mozzarella cheese 15% mf
Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and heat until cheese melts.
OVEN BRISKET
4 pounds beef brisket
salt to taste
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup water
1. Preheat oven to 325 degrees F (160 degrees).
2. Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
3. Cook covered with no liquid at 325 degrees F (160 degrees C) allowing 1 hour per pound.
4. Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.
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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
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The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
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Contact him using this special link: Dilly Core.
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