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A to Z Recipes
July 20, 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. It's been hotter'n heck here in the Lone Star State but we have managed to get a bit of rain in the mix. I'm ready for cooler weather. Not much chance though ... I live in
Texas after all.
Speaking of cooler weather, the time is drawing near for our GNWE trip scheduled for August 12 - 19 in
Washington State and
Vancouver, BC. Most of our stay will be between
Bellingham, WA and Vancouver,
BC. We're having dinner together in Bellingham on Wednesday evening, August
13th at Billy McHale's. We will be in Seattle on Friday, August 15th and will be having lunch there. If you are interested in meeting, please let me know. Our big soiree is scheduled on Saturday, August 16th in
North Vancouver, where Bill Anatooskin has orchestrated a fabulous brunch at
Cheers. If you'd like more information about the
GNWE, visit the web page here:
Great Northwestern Escape. There is an email link at the end of that page if you'd like to contact me. There is no charge for attending other than to pay for your own meal. We don't charge for anything at
A to Z Recipes... and never will!
I ask that you take a look at the Monthly Theme section and read about our current theme topic:
Camping Recipes. Just about everyone has gone camping so share with us your recipes... even if you only have one that you truly enjoy. Please share it with us for the
Monthly Theme issue.
Keeping A to Z Recipes going takes more than just Monthly Theme recipes. We need recipes for regular issues, like this one. Why there's about
50 recipes in this issue alone. Visit the Monthly Theme - Recipe Submission section for details and links to be used. Thanks!
In today's Did You Know? contains a wonderful article from Carrie Gamble in Doylestown,
PA. It includes a couple of recipes, so please take a look-see!
A to Z Recipes is all about sharing and today's newsletter is a perfect example. We've got great recipes along with something to make you think and laugh. Look at who did all the sharing for you:
Treva, NC
Carrie J. Gamble, Doylestown, PA
Ann, FL
Lucy Wellhausen, OH
Jim D., WA State
Tia, NS, Canada
Patricia, Charlevoix, MI
Jean M., OH
Dorie, IL
Leasa, IA
Luanne, FL
Lynn, Manitoba, Canada
Jean, Syracuse, NY
Larry Holmes, Toronto, Canada
Linda H., Rosharon, TX
Johnny, LA
Mary S., Nashville, TN
Jessica, Corfu, Greece
Marty B., Tell City, IN
We'll see you here again on Wednesday, God willing.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. It will be a lovely time of year, so please visit this web page for information as it develops:
Great Northwestern Escape.
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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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Atheism is a non-prophet organization.
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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A PET'S TEN COMMANDMENTS...
Shared by Treva, NC
1. My life is likely to last 10-15 years. Any separation from you is likely to be painful.
2. Give me time to understand what you want of me.
3. Place your trust in me. It is crucial for my well-being.
4. Don't be angry with me for long and don't lock me up as punishment. You have your work, your friends, your entertainment, but I have only you.
5. Talk to me. Even if I don't understand your words, I do understand your voice when speaking to me.
6. Be aware that however you treat me, I will never forget it.
7. Before you hit me, before you strike me, remember that I could hurt you, and yet, I choose not to bite you.
8. Before you scold me for being lazy or uncooperative, ask yourself if something might be bothering me. Perhaps I'm not getting the right food, I have been in the sun too long, or my heart might be getting old or weak.
9. Please take care of me when I grow old. You too, will grow old.
10. On the ultimate difficult journey, go with me please. Never say you can't bear to watch. Don't make me face this alone. Everything is easier for me if you are there, because I love you so.
ALWAYS! ~Take a moment today to thank God for your pets. Enjoy and take good care of them. Life would be a much duller, less joyful experience without God's critters~ Now please pass this on to other pet owners. We do not have to wait for Heaven, to be surrounded by hope, love, and joyfulness. It is here on earth and has four legs!
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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Summertime on the Farm and Memories of My Grandmother's Kitchen
by Carrie J. Gamble, Doylestown, PA
Oh how I wish I would have experienced “summertime on the farm!” My grandmother grew up on a 42-acre orchard farm in Bucks County, Pennsylvania complete with chickens, cows and pigs. As young children my mother and aunt would spend a few weeks there during the summer in the care of my great grandmother. This took place in the early 1940s. With the antics of six uncles the little girls were kept squealing! The boys were great at teasing and game playing. Of course the two little girls loved every minute of it! The stories I have heard over the years makes me long to go back in time. Taking a walk in the woods, picking berries out in the fields and sitting at my great grandmother's dinner table are grand images to me of “living life the old fashioned way.” There was a bounty of farm fresh foods
served at every meal. What I wouldn't do to taste my great grandmother's country cooking with her roasted chicken made in the old coal/wood stove or her homemade bread spread with her own churned butter and fresh raspberry jam.
For my summertime memories fast forward to the late 1960s when I was about ten. My grandmother, Elizabeth, would have us over every Wednesday for the day. We'd get there in the morning for breakfast (usually had “big pancakes” otherwise known as crepes) then we'd have a simple lunch in the afternoon. Being located in the suburbs of Philadelphia her home was not a farm but it defined itself with its warmth, mouth watering aromas wafting out of her kitchen, antique dishes and wares proudly displayed and its beautifully lush gardens. The front porch was draped with a huge wisteria vine which originated from the farm. The “roots” of our family are present here. When you entered her home it almost felt as if it wrapped itself around you with its love and comfort. That is why I cherish every memory
I have of those days.
There was a second floor porch out back just off the kitchen which was surrounded by a wrought iron fence covered in grapevines. Between lunch and dinner I'd go out there and take a nap on the old white wicker cushioned sofa. It was a time for me to dream and to just enjoy being a kid with no worries. How heavenly and peaceful those naps were! As I'd drift off I'd hear my grandmother and mother chatting in the kitchen while preparing dinner. I'd wake up to the wonderful aromas of comfort foods such as pot roast or fried chicken baking in the oven and mouth watering side dishes being cooked on the stove. And of course there was always dessert! How lucky I am to have been nurtured so by my family! And how lucky to have tasted such scrumptious treats which came out of my grandmother's kitchen!
Below are two of my grandmother's simple summertime recipes which bring back memories of those days. Please try them and let me know what you think!
String Bean Salad
Prepare one pound of fresh green beans by cutting off the ends and cutting in half lengthwise. Cook in salted water (about ½ teaspoon salt) until done but not too soft. (About 8-10 minutes) Drain and put in a bowl. Add one tablespoon sugar, sprinkle of pepper, ¼ cup olive oil and ¼ cup vinegar. Finely chop one tablespoon onion, one tablespoon fresh parsley and one garlic clove. Toss all ingredients together lightly until mixed well. Serve hot or cold. This recipe is seasoned to taste.
Corn and Apple Fritters
Cut the kernels off of three ears of fresh corn. You can use frozen, but fresh is better. Sift ¾ cup flour with 1 teaspoon baking powder, ¼ teaspoon salt and a pinch of paprika. Add 1 egg yolk and ¼ cup milk. Mix well. Add the corn kernels. Beat the egg white until stiff. Fold into the corn mixture. Drop carefully by tablespoon into hot oil on a medium heat. They should look flat and round about the size of a silver dollar pancake. Fry on each side until golden brown. Drain on a paper towel. These are delicious drizzled with honey!
You can use this same recipe and use 1 cup shredded apples instead of the corn. Apple fritters are yummy and are best when sprinkled with powdered sugar!
Carrie J. Gamble is co-author, editor and publisher of Grandmother's Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. You'll experience “living life the old fashioned way” with Grandmother's Cookbook. Visit the website and download FREE recipes and “A Family Love Letter” chapter at
http://www.grandmotherscookbook.com.
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
9th Sonya N. in McCarr, Kentucky
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
26th Mary N. in McCarr, Kentucky
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 Wal-Mart Cat
Shared by Ann, FL
A blonde was weed-eating her yard and accidentally cut off the tail of her cat which was hiding in the grass.
She rushed her cat, along with the tail over to WAL-MART!
Why WAL-MART???
HELLOOOOOOOOO! ?
WALMART is the largest re-tailer in the world!!!
Scotch with Two Drops of Water
Shared by Lucy Wellhausen, Owner of OhioHoney.com
(Maggie sez its the bestest honey around!)
A lady goes to the bar on a cruise ship and orders a Scotch with two drops of water. As the bartender gives her the drink she says, 'I'm on this cruise to celebrate my 80th birthday and it's today...'
The bartender says, 'Well, since it's your birthday, I'll buy you a drink. In fact, this one is on me.'
As the woman finishes her drink, the woman to her right says, 'I would like to buy you a drink, too.'
The old woman says, 'Thank you. Bartender, I want a Scotch with two drops of water.'
'Coming up,' says the bartender.
As she finishes that drink, the man to her left says, 'I would like to buy you one, too.'
The old woman says, 'Thank you. Bartender, I want another Scotch with two drops of water.'
'Coming right up,' the bartender says.
As he gives her the drink, he says, 'Ma'am, I'm dying of curiosity. Why the Scotch with only two drops of water?'
The old woman replies, 'Sonny, when you're my age, you've learned how to hold your liquor. Holding your water, however, is a whole other issue.'
Lunch Counter Lingo
Shared by Jim D., WA State
Some of the colorful jargon of the classic lunch counter and diner:
"Adam and Eve on a raft" means two poached eggs on toast.
"zeppelins in a fog'" is sausages and mashed potatoes.
"cowboy with spurs" is a western omelet with fries.
'Bark with belly busters and city juice', is hot dog with baked beans and a glass of water.
'Burn one, take it through the garden, and pin a rose on it' - Hamburger with lettuce, tomato and onion.
'A blond with sand' - Coffee with cream and sugar.
'Bloodhounds in the Hay' - Hot dogs with sauerkraut.
"stretch" is a Coke.
"full house" is a grilled cheese, bacon, and tomato sandwich.
"cremate a blue, bikini cut", is a well done, toasted blueberry muffin cut in 4 pieces.
"radio" is a tuna fish sandwich on toast. (Formerly "tuna down" which sounded like "turn it down," as if asking someone to turn down the volume on a radio).
"51" is hot chocolate.
"whiskey down" is rye toast.
"squeeze it" means make it fast.
"seaboard" means make it to go.
"cluck and grunt" is eggs and bacon.
"86 it" Take it off the menu.
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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MICHIGAN
MICHIGAN SENATE BEAN SOUP
~Shared by Patricia, Charlevoix, MI
INGREDIENTS
1 pound (2 cups) dry Michigan Navy Beans
1 meaty ham bone or 1-1/2 pounds ham hocks
1 cup chopped onion
2 garlic cloves, minced
1 cup chopped celery
2/3 cup mashed potato flakes or 1-1/2 cups mashed potatoes
1/4 cup chopped parsley
1-1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon each, nutmeg, oregano, and basil
1 bay leaf
PREPARATION
Wash and sort beans. In a large kettle, cover beans with 6 to 8 cups of hot water. Bring to a boil; boil 2 minutes. Remove from heat, cover, and let stand 1 hour. Add another 2 quarts of cold water and ham bone. Bring to a boil; simmer 1-1/2 hours. Stir in remaining ingredients. Simmer 20 to 30 minutes or until beans are tender. Remove ham bone, trim off meat, return to soup.
Makes about 3 quarts.
Source: Michigan Bean Commission
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: Golden Carrot Buns
Submitted by: Treva, NC
Posted on: June 29, 2008
Review by: Tia, NS, Canada
I tried this recipe originally because my son loves bread and hates veggies so I thought I could get away with the carrots. We all thought they were very good but I noticed he only had one or two, (normally he would have 3-6, depending on the size, of regular bread or buns, if I let him).
They had a beautiful colour to them with little flecks of orange. Rather then making so many buns, I made a dozen muffin-style buns, a small loaf and some pan rolls. The pan rolls were the best, so soft and yummy. The loaf was good too but I think I left the muffin-style buns in too long. They were too hard and crispy to enjoy.
I followed the recipes as is with no changes. I'll definitely make again, especially if we have an excess of large carrots.
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.
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
Source: Taste of Home
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?
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MOM'S BAKED LIMA BEANS
~Shared by Jean M., OH
I told the ladies on today's QuickTopic letter that I'd send my mom's recipe for lima beans, so here it is. To me, this is better than good. I hope someone tries it.
1 # dried lima beans, picked over, rinsed and put to soak in water to cover, overnight.
Drain and rinse again. Add:
1/4 pound butter
1/2 cup brown sugar
1 cup sour cream
1 tbs dry mustard
1 tbs molasses (similar to Brer Rabbit Green Label)
Stir well; put in casserole and bake at 350º for about an hour or until bubbly, brown on top.
Serves 8 to 10
Not when I'm eating them !!!!!
CARROT CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
2 C. flour
2 C. sugar
1/2 t. salt
1 t. baking soda
2 t. ground cinnamon
3 eggs
1 1/2 C. vegetable oil
2 C. finely grated carrots
1 t. vanilla extract
1 C. well drained crushed pineapple
1 C. shredded coconut
1 C. chopped nuts divided
Cream Cheese Frosting:
2 (3 oz) pkg. cream cheese softened
3 C. confectioners sugar
6 T. butter or margarine softened
1 t. vanilla extract
In a mixing bowl combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and 1/2 C. nuts. Pour into a greased 9x13 baking dish. Bake at 350 for 50-60 minutes or until cake tests done. Cool. Combine frosting ingredients in a small bowl; mix until well blended. Frost cooled cake. Sprinkle with remaining nuts. Store in refrigerator.
BANANA SPLIT TRIFLE
~Shared by Treva, NC
1 (3.4oz) pkg each vanilla & chocolate pudding
4 cups milk, divided
60 vanilla wafers
3 bananas, sliced
6 tablespoons chocolate syrup, divided
1 (15 oz) crushed pineapple, drained well
1 (8 oz) frozen whipped topping
10 maraschino cherries, drained and halved
1/4 cup finely chopped pecans
Cook pudding using 2 cups milk, following package directions. Refrigerate and allow to cool.
Arrange 30 wafers in bottom of a 2 quart straight-sided bowl. Spoon vanilla pudding over wafers. Arrange sliced bananas over pudding. Drizzle bananas with 3 tablespoons chocolate syrup. Arrange 30 wafers over chocolate and bananas. Spoon pineapple evenly over wafers. Spoon chocolate pudding over pineapple. Spread whipped topping over chocolate pudding. Spreading to edges to seal. Cover with plastic wrap, and refrigerate overnight.
Before serving, arrange cherries over whipped topping; sprinkle with pecans. Drizzle a bit more chocolate syrup over top.
8-10 servings.
BEER N' BRAT BISCUITS
~Shared by Leasa, IA
Here's one for our dear Carol in NY...Thought this would be good for a grab & go supper or snack.
2 fully cooked bratwurst, casings removed (I used Schwan's)
4 C biscuit mix (I used low fat Bisquick)
2-3 t caraway seeds (didn't use)
1 can light beer
Cut bratwurst into bite size pieces. In a bowl, combine the biscuit mix, caraway seeds and bratwurst, stir in beer just until moistened. Fill greased muffin cups 2/3 full. Bake at 400° for 18-20 mins or until golden brown. Cool for 5 mins before removing from pan to wire rack. Serve warm. Refrigerate leftovers.
16 biscuits
Source: Taste of Home, submitted by Nancy
SIZZLIN' FAJITAS
~Shared by Jim D., WA State
You may substitute skirt steak for flank steak, if you can find it. Another cut from the beef flank, skirt steak is more traditionally used in real Southwestern fajitas. Don't try to cook flank or skirt steak to the well-done stage or it will be as tough as shoe leather!
RECIPE INGREDIENTS
1 flank steak (about 1 pound)
1 green onion, white and 2 inches of the green part, coarsely chopped
2 large jalapeno chiles, seeded and coarsely chopped
1 cup loosely packed fresh cilantro leaves
4 tablespoons light olive oil or canola oil
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 large flour tortillas
1 red bell pepper, cored, seeded, and cut into 1/4-inch strips
1 yellow bell pepper, cored, seeded, and cut into 1/4-inch strips
1 Anaheim chile, cored, seeded, and cut into 1/4-inch strips
1 small yellow onion, peeled, halved lengthwise, and cut into thin strips
1 medium Haas avocado, pitted, peeled, and cut into thin slices
1 cup good-quality bottled salsa
RECIPE METHOD
Place the steak in a glass or ceramic baking dish. In a food processor or blender, purée the green onions, jalapeño, cilantro, 3 tablespoons of the oil, lime juice, salt, and pepper. Pour the mixture over the steak and turn to coat both sides evenly. Cover and marinate at room temperature for 1 to 2 hours, turning at least once.
Wrap the tortillas in foil and warm in the oven at 150 degrees F while you cook the steak and vegetables.
Preheat a grill pan over medium heat until very hot. Brush the peppers and onions with the remaining tablespoon of olive oil. Add the vegetables to the grill pan and cook, turning often with tongs until softened, about 4 minutes. Transfer to a glass or nonreactive metal bowl and cover to keep warm. Drain the marinade from the steak, place the steak in the hot grill pan, and grill for 4 minutes. Turn and cook until seared and nicely browned. Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5 minutes, and then carve the meat across the grain into 1/4-inch thick slices. Cut these slices lengthwise in thirds and season with salt. Arrange the meat on a platter with the peppers and onions. Serve with the avocado, salsa, and the warmed tortillas, wrapping a few pieces
of meat and some vegetables inside each one.
Nutrition Facts
Serves 4 as a main course
Facts per Serving
Calories: 723 Fat, Total: 32g Carbohydrates, Total: 96g
Cholesterol: 0mg Sodium: 1262mg Protein: 16g
Fiber: 10g % Cal. from Fat: 40% % Cal. from Carbs: 53%
Source: Grill Pan Cookbook
PEANUT BUTTER FUDGE
~Shared by Treva, NC
2 C. milk
1 C. sugar
1 C. peanut butter (smooth or crunchy)
1 (7 oz.) jar Marshmallow Creme
1 tsp. vanilla extract
Stir sugar into milk over medium heat until sugar is dissolved, leave on medium heat without stirring until mixture reaches soft ball stage (it will start to turn a pale gold color). Remove from heat; immediately stir in peanut butter, Marshmallow Creme and vanilla extract, in that order. Stir rapidly because mixture will thicken quickly. When it is completely mixed and thickened, pour out into a buttered 8-inch square pan. Refrigerate for 30 minutes, then cut into squares.
RICOTTA-FILLED CAKE
~Shared by Luanne, FL
Very refreshing n a hot summer day.
1 (18 1/4 ounce) box yellow cake mix
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2 pounds ricotta cheese
1 large can crushed pineapple, drained
4 eggs
Grease a 13 x 9-inch pan.
Mix cake according to directions on box. Pour cake mix into prepared pan.
Beat eggs. Mix ricotta, sugar, beaten eggs, pineapple and vanilla extract together.
Pour filling mixture over cake batter and spread evenly, but DO NOT mix with the batter.
Bake at 350 degrees F for 1 hour or until a wooden pick comes out clean. Cool, then cut into small squares. Keep in refrigerator.
RUM RUNNER RIBS
(*TNT.. truly tried and true!)
~Shared by Lynn, Manitoba, Canada
This recipe was recommended by my sister.. said even her fussy daughter liked them! *woo-hoo* LOL Well, we tried them as well and guess what.. they're a winner! :~))
1/2 cup (125 ml) Heinz Chili Sauce
1/2 cup (125 ml) Tomato Ketchup
1/2 cup (125 ml) canned, crushed pineapple with juices
1/4 cup ( 60 ml) HP Sauce
1/4 cup ( 60 ml) brown sugar
1/4 cup ( 60 ml) chopped green onion
1/4 cup ( 60 ml) dark rum (we used white Bacardi and it was fine)
1 tsp. ( 5 ml) each lime zest and minced ginger root
1/4 tsp. ground allspice
4 lbs. ( 2 kg) parboiled* pork back ribs
1) In a small saucepan, stir together the chili sauce, ketchup, pineapple, HP sauce and brown sugar. Bring to a boil over medium heat. Cook, stirring, for 5 minutes. Remove from heat; stir in the green onion, rum, lime zest, ginger and allspice until well combined. Cool slightly.
2) Preheat the grill to medium-high. Toss the parboiled ribs with half of the sauce mixture. Grill, turning and basting often with remaining sauce, for 10 to 15 minutes, or until glossy and well marked. Makes 8 servings.
* To parboil the ribs: Cut each rack into 2-bone portions (we did 3-bone portions). Place ribs in a large pot (dutch oven) with 1 sliced lime (we used 2.. the one we took the zest from and one fresh lime) and enough equal parts of each water and chicken broth to cover the ribs. Bring to a boil; reduce heat and simmer, covered, for 45 minutes. Discard lime slices. Cool ribs in cooking broth for 1 hour. Drain well. Grill as directed.. or wrap tightly and reserve for up to 24-hours in the refrigerator.
Source: "Summer's Best Recipes".. a teeny booklet included in Canadian Living Magazine
MUSHROOMS STUFFED WITH RICE AND GREENS
~Shared by Treva, NC
Although nearly half the calories of hummus come from fat, virtually none of it is saturated. Add olive oil and walnuts and you have a delectable dose of monounsaturated fats to keep you hunger free for hours. Try to use mushrooms that are about 4 & 1/2" to 5"" in diameter.
Note: To prevent the mushrooms from becoming waterlogged, remove any sand or dirt with a brush and wipe with damp paper towels instead of rinsing with water.
1 cup brown rice
2 teaspoons extra-virgin olive oil
1 small onion, chopped
4 cups sliced escarole or Swiss chard
2 large garlic cloves, minced
1/2 cup jarred roasted red peppers, rinsed and chopped
4 large Portobello mushrooms, stems discarded
1/2 cup prepared hummus, preferably basil-flavored
3 plum tomatoes, sliced
1/4 cup walnuts, chopped
1/4 cup grated Parmesan cheese
Cook the rice according to the package directions. Preheat the oven to 400° F. Heat the oil in a medium skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until softened. Add the escarole or Swiss chard and garlic. Cook, stirring occasionally, for 5 minutes, or until wilted. Remove from the heat and stir in the rice and peppers. Place the mushrooms, gill side up, on a rimmed baking sheet. Spread with the hummus and spoon on the rice mixture, spreading it to the edges. Arrange the tomato slices on top and sprinkle with the walnuts and Parmesan. Bake for 25 to 30 minutes, or until the mushrooms are tender. Let stand for 10 minutes before serving.
Makes 4 servings
BARBECUED MEATLOAF
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
Ingredients
1-1/2 pounds "meatloaf mix" of ground chuck, pork and veal
1/2 cup finely chopped sweet onion, such as Vidalia
1/2 cup firm fresh white bread crumbs
1/4 cup chopped flat-leaf parsley
1 tablespoon Worcestershire sauce
1 tablespoon milk
1 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
pinch of ground cloves
1 egg
1 cup bottled barbecue sauce
Instructions
Prepare a medium-hot barbecue fire in a covered grill or preheat a gas grill.
In a large mixing bowl, use your hands to gently but thoroughly combine the meat, onion, bread crumbs, parsley, Worcestershire sauce, milk, mustard, salt, pepper, nutmeg, cloves and egg. Form the mixture into 6 oval loaves, each about 3/4-inch thick.
Grill the meat loaves, turning two or three times and brushing with the sauce halfway through the cooking, until the loaves are well browned and crisp on the outside and the meat is no longer pink in the center, about 15 minutes.
Yield: 6 servings.
Leftovers:
For barbecued meatloaf sandwiches, cut the loaves into chunks, then simmer for about 10 minutes in barbecue sauce thinned with a little beer or ginger ale. Serve on soft hamburger buns or white bread
BAKED BANANAS
~Shared by Larry Holmes, Toronto, Canada
6 firm, ripe (not too soft) bananas
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 tablespoons strained honey
1/3 cup maple syrup
1 tablespoons butter
6 thin slices lemon
heavy cream, whipped (optional)
Peel and split bananas in half lengthwise. Brush with lemon juice. Place in a buttered baking dish. Mix the next 6 ingredients and pour over all. Dot with butter. Top with banana with a slice of lemon. Bake in preheated moderate oven (350 degrees, F.) 20 to 25 minutes. Baste with spiced syrup while baking. Served with or without whipped cream.
Makes 6 servings.
TUNA WALNUT SALAD
~Shared by Treva, NC
Walnuts and a touch of cinnamon dress up your everyday tuna salad. It's tastier when the walnuts are toasted, but I don't always take the time.
1 can tuna fish
l large stalk celery, chopped
1/4 cup chopped walnuts (toasted if desired, it really is much better)
pinch of cinnamon
3 T mayonnaise (or to taste)
Salt and pepper
PREPARATION:
Mix it all up.
Nutritional Analysis:
Each of two servings has 1.5 grams carbohydrate plus 1.5 grams fiber, 23 grams protein, and 350 calories.
PESTO SPAGHETTI SQUASH WITH MOZZARELLA
~Shared by Linda H., Rosharon, TX
Who says pesto is only for pasta?
1 med spaghetti squash, cooked
1 T olive oil
3/4 C pesto sauce
4 oz smoked or plain mozzarella cheese, shredded
¼ C grated Parmesan cheese
Heat oil in a large skillet over medium high heat, add spaghetti squash. Using a couple of forks, mix in pesto. Cook just long enough to heat through, mix in cheeses, until everything is well mixed and cheese is beginning to melt. Serve immediately.
Serves 6-8
CLASSIC LEMON MERINGUE PIE
~Shared by Johnny, LA
Makes one 9-inch Pie
Prep time: 45 minutes
Bake time: 30-38 minutes
Ingredients
Crust:
9-inch Classic Crisco Single Crust
Filling:
1 1/2 cups sugar
1/4 cup cornstarch
3 tablespoons Pillsbury BEST® All-Purpose Flour
1/4 teaspoon salt
1 1/2 cups hot water
3 large egg yolks, beaten
2 tablespoons butter or margarine
1/3 cup plus 1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon peel
Meringue:
1/2 cup sugar, divided
1 tablespoon cornstarch
1/2 cup cold water
4 egg whites
3/4 teaspoon vanilla extract
Preparation
Crust:
Prepare and bake as directed. Cool.
Heat oven to 350ºF
Filling: In a medium saucepan combine 1 1/2 cups sugar, 1/4 cup cornstarch, flour and salt; add 1 1/2 cups hot water gradually, stirring constantly. Cook and stir on medium heat until mixture comes to a boil and thickens. Reduce heat to low. Cook and stir constantly 8 minutes. Remove from heat. Add about one third of hot mixture slowly to egg yolks. Mix well. Return mixture to saucepan. Bring mixture to a boil on medium-high heat. Reduce heat to low. Cook and stir 4 minutes. Remove from heat. Stir in butter and lemon peel. Add lemon juice slowly. Mix well. Spoon into baked pie crust.
Meringue: In a small saucepan combine 2 tablespoons sugar, 1 tablespoon cornstarch and 1/2 cup cold water; stir until cornstarch dissolves. Cook and stir on medium heat until mixture is clear. Cool. In the bowl of an electric mixer combine egg whites and vanilla extract; beat at high speed until soft peaks form. Beat in remaining 6 tablespoons sugar, 1 tablespoon at a time. Beat well after each addition. Combine meringue with cornstarch mixture and continue beating until stiff peaks form. Spread over filling, covering completely and sealing to edge of pie.
Bake 15-20 minutes or until meringue is golden. Cool to room temperature before serving. Refrigerate leftover pie.
PORK ONION CASSEROLE
~Shared by Treva, NC
2 to 4 center cut pork chops
1 can beef consommé
1 can water
1 jar mushrooms
1 pkg onion soup mix
1 1/2 cup rice
onion slices
Sauté pork chops on stove until well browned. Combine rice, mushrooms, consommé and water and pour into a lightly greased casserole dish. Place chops on top of rice mixture and put a slice of onion on top of each. Bake at 350 for approx. 1 hr & 15 minutes.
RASPBERRY PEACH SMOOTHIE
~Shared by Patricia, Charlevoix, MI
6 ounces plain fat-free yogurt
1 medium peach, chopped, or 1/2 cup frozen peaches
1/2 cup unsweetened raspberries (fresh or frozen)
1/4 teaspoon vanilla
1/2 teaspoon Splenda
Combine in a blender. Puree until smooth. Ice may be added to make thicker.
You can try 1/2 banana in the place of the peach, strawberries in place of the raspberries, or try any fruit combination. Banana, peach and raspberries is really good.
CHEWY CHOCOLATE COOKIE
~Shared by Mary S., Nashville, TN
1 1/4 cups butter, softened
2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1 cup finely chopped nuts
Preheat oven to 350 F. Cream the butter and sugar in a large mixer bowl. Add the eggs and vanilla. Blend well. Combine the flour, baking cocoa, baking soda, and salt. Blend into the creamed mixture. Stir in the nuts. Drop by teaspoonfuls onto cookie sheets. Bake for 8 to 9 minutes. Do not over bake. The Cookies Will Be Soft. They puff up during the baking, then flatten upon cooling. Cool the cookies for one minute on the cookie sheets, then remove them to wire racks to cool completely.
Yield: about 4 1/2 dozen
HAM AND BEAN SOUP
(Crockpot recipe)
~Shared by Treva, NC
1 pound dried Navy beans, sorted and soaked overnight, drained
2 quarts water
1 meaty ham bone or chunks of ham
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
3/4 cup chopped celery with leaves
1/2 cup chopped onion
Combine beans and water in a large saucepan. Bring to a simmer; cook just until tender. Combine beans and liquid with remaining ingredients in slow cooker. Cover and cook on LOW for 8 to 10 hours.
Serves 8.
MEATBALLS STROGANOFF
~Shared by Jessica, Corfu, Greece
1 pound ground chuck
3 tablespoons fine dry bread crumbs
2 tablespoons minced onion
1 large egg, lightly beaten
1/4 teaspoon salt
dash ground black pepper
1 tablespoon vegetable oil or shortening
1 jar or can (10 to 12 ounces) beef gravy
1/4 cup sour cream
hot cooked and buttered noodles
Gently mix together beef, bread crumbs, minced onion, egg, and seasonings. Shape into about 15 meatballs. In a large skillet, brown meatballs in oil; pour off excess fat. Stir in gravy; cook over low heat for about 15 minutes, or until meatballs are cooked through. Blend in sour cream; heat through. Serve with hot cooked noodles.
Serves 4.
Source: Southern U.S. Cuisine
MEXICAN SPREAD
~Shared by Marty B., Tell City, IN
1 tub soft cream cheese
4 oz. hot or mild salsa (1/2 bottle)
1/2 c. shredded cheddar cheese (about 2 oz.)
1/2 c. shredded Monterey Jack (about 2 oz.)
1/2 c. chopped green pepper
1/2 c. chopped pitted ripe olives
Tortilla chips
Spread cream cheese on serving plate, spread taco sauce over cheese to within 1" of edge. Sprinkle cheddar cheese over half of the plate, sprinkle
Monterey Jack over the other half of the plate. Sprinkle green pepper and olives over all. Serve with tortilla chips.
Serves 8 to 10
ZUCCHINI OATMEAL COOKIES
~Shared by Treva, NC
1/2 cup butter
3/4 cup honey
1 egg
1/2 tsp vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp ground cinnamon
1 cup quick cooking oats
1 cup granola
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and honey until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips.
Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.
BAKED STUFFED PAPAYAS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
Ingredients
1 medium onion, chopped
1 clove garlic, finely chopped
1 pound ground beef
1 (16-ounce) can whole tomatoes, drained
1 jalapeno chile, finely chopped
1/2 tsp salt
1/4 tsp pepper
4 papayas (about 12 ounces each)
2 Tbsp Parmesan cheese, grated
Instructions
Cook and stir beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes. Cut papayas lengthwise into halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half. Sprinkle with cheese. Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake, uncovered, at 350 degrees until papayas are very tender and hot, about 30 minutes.
Yield: 4 servings
CARROT MEAT LOAF
~Shared by Larry Holmes, Toronto, Canada
2 tablespoons bacon fat or shortening
1 1/2 cup chopped onion
1 1/2 cups (four medium) finely shredded raw carrots
1 1/2 cups (6 small) finely shredded raw potatoes
1 1/2 pounds ground lean beef
1/4 pound beef liver, seared and ground
1/2 cup fine, dry bread crumbs
1 teaspoon salt
1/2 teaspoons ground black pepper
1 1/2 teaspoons poultry seasoning
2 large eggs, beaten
2 strips bacon
Heat bacon fat in a saucepan. Add onions and saute until limp. Mix with nest 9 ingredients. Turn into a greased 9x5x3-inch loaf pan. Bake in preheated moderate oven (350 degrees, F.) 1 hour or until done.
Yields 8 servings.
VIDALIA ONION CASSEROLE
~Shared by Treva, NC
6-8 servings
4 cups Vidalia onions, sliced
1/2 stick margarine
1/2 cup sour cream
1 can cream of mushroom soup
1 teaspoon salt
pepper to taste
1 1/4 cup cornbread stuffing mix-plain or herb
2 tablespoons margarine
Cook onions in margarine until onion are transparent. Mix other ingredients and place in a 1 & 1/2 quart baking dish. Mix stuffing with 2 tablespoons margarine. Spread over casserole. Bake in 300 degrees f. oven until bubbly and brown.
BLACK & BLUE SALAD
~Shared by Linda H., Rosharon, TX
Carbs Per Serving: 20
2 heads of butter head lettuce
6 oz. of cold leftover steak, thinly sliced
8 cherry tomatoes, sliced in half
6 oz. Bleu cheese
10 tbsp heavy cream
2 tbsp mayonnaise
1 tbsp vinegar (optional)
Beat the heavy cream and mayonnaise together in a small mixing bowl. Crumble half the bleu cheese into the mixture (reserving the other half for a garnish) and stir a few times. Add a drizzle of the vinegar if it is too thick. Chill for at least two hours. (The longer it chills, the more intense the flavor becomes.)
Slice the butterhead lettuce in wedges (or tear into pieces if you prefer) and place on four salad plates. Pour the bleu cheese dressing over the lettuce. Arrange strips of the cold steak (cold filet is outrageously good in this dish!)and four cherry tomato halves over the lettuce. Sprinkle the reserved bleu cheese on top. Give each plate a grind of fresh pepper and serve immediately.
Source: Don't remember source
CAJUN BEEF BURGERS
~Shared by Johnny, LA
Bet would be good using Ro-tel.
1 pound ground beef
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1 teaspoon garlic-flavored or regular vegetable oil
4 crusty hamburger buns, split, lightly toasted
2 to 4 tablespoons chopped fresh parsley
Cajun sauce:
2 teaspoons garlic-flavored or regular vegetable oil
1 large Spanish onion, thinly sliced
1/2 teaspoon salt
1 can 14 1/2 ounces Cajun-style stewed tomatoes
1/2 teaspoon dried thyme leaves
To make sauce: In large saucepan, heat oil over medium heat until hot. Add onion and salt; cook and stir over low heat 10 minutes. Add tomatoes and thyme; bring to a broil. Reduce heat; simmer 8 to 10 minutes or until sauce thickens slightly.
Meanwhile shape ground beef into four 1/2-inch thick patties. Sprinkle both sides of patties with black pepper and red pepper; brush lightly with 1 teaspoon oil.
Heat large heavy nonstick skillet over medium heat 5 minutes. Place patties in skillet; pan-broil 10 to 12 minutes or until centers are no longer pink, turning once.
Spoon approx. 1/2 of sauce onto bottom halves or rolls; top with patties. Spoon remaining sauce over patties; sprinkle with parsley. Close with roll tops. Serve immediately.
Variations:
Mexican-style stewed tomatoes (Ro-tel) may be substituted for Cajun-style.
To grill, place patties on grid over medium, ash-covered coals. Grill uncovered, 11 to 13 minutes or until centers are no longer pink, turning once.
Makes 4 servings.
FLUFFY BISCUIT MUFFINS
~Shared by Treva, NC
These biscuits are simple to make and have a wonderful aroma when baking! The muffin shape makes them a bit different.
1 cup self-rising flour
2 tablespoons mayonnaise (no substitutes)
1/2 cup milk
In a bowl, cut flour and mayonnaise together until mixture resembles coarse crumbs. Add milk; stir just until mixed. Spoon into four greased muffin cups. Bake at 425° for 14-16 minutes or until lightly browned.
Yield: 4 biscuits.
Nutrition Facts One serving: (1 each) Calories: 169 Fat: 7 g Saturated Fat: 1 g Cholesterol: 7 mg Sodium: 412 mg Carbohydrate: 23 g Fiber: 1 g Protein: 4 g
Source: Reminisce
CRUNCHY HOT CHICKEN OR TURKEY SALAD
~Shared by Patricia, Charlevoix, MI
3 cups cooked chicken or turkey, diced
1 cup celery, diced
1/4 cup sweet onion, diced
3/4 cups slivered almonds or chopped cashews or walnuts
1 can cream of chicken soup, not diluted
11/2 cup cooked rice
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 cup mayonnaise
1/4 cup water
1/4 cup shredded cheddar cheese
1/2 cup crushed potato chips or savory crackers
Toss first eight ingredients together; set aside. Combine mayonnaise and water; pour over the mixture. Stir well. Put into a greased 9x13-inch baking dish and bake at 450 degrees for 10 minutes.
Remove from oven and sprinkle with cheese, and then chips or crackers. Bake for another 10 minutes. Serve hot.
Makes 6 to 8 servings.
Cook's note: I have made this the day before and refrigerated it. I then bake it at 350 degrees for 20 to 25 minutes and then add cheese and chips and increase temperature to 450 degrees for 10 minutes longer.
GINGERED SNOW PEAS
~Shared by Mary S., Nashville, TN
1 pound fresh snow peas
2 teaspoons vegetable oil
1 garlic clove -- minced
1 teaspoon grated ginger
2 tablespoons dry sherry
Clean snow peas, trimming if necessary. In large skillet, heat the oil over medium heat; stir in snow peas, garlic and ginger. Sauté for 1-2 minutes, until peas are tender. Toss with sherry and serve immediately.
Serves 4.
BLUEBERRY CHEESECAKE BARS
~Shared by Treva, NC
6 Tbsp. butter, melted
2 cups HONEY MAID Graham Cracker Crumbs
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 jar (10 oz.) blueberry jam or preserves
1 cup blueberries
PREHEAT oven to 350°F. Mix butter and graham crumbs in 13 x 9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use.
BEAT cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside. Stir jam in jar until softened; spread evenly onto crust. Sprinkle with blueberries; top evenly with the cream cheese mixture.
BAKE 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve.
Store any leftover bars in tightly covered container in refrigerator up to 3 days.
WARM POTATO AND BACON BITS TOSS
~Shared by Marty B., Tell City, IN
1 lb. small red potatoes
1 lb. long white potatoes
1/3 c. Miracle Whip
1/3 c. vegetable oil
2 Tbs. white wine vinegar
1/2 c. finely chopped red onion
2 carrots, julienned
1 pt. cherry tomatoes, quartered
1/2 c. Bacon Bits
Boil potatoes in salted water until tender, about 20 minutes. Whisk Miracle Whip, oil and vinegar until smooth, stir in onions. Peel potatoes, slice and add remaining ingredients. Stir gently.
Serves 8
CHOCOLATE FUDGE KAHLUA CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
1 (18.25 ounce) chocolate fudge cake mix (with pudding in mix)
16 ounces sour cream
1/4 cup cooking oil
1 (12 ounce) package semi-sweet morsels
2 eggs
1/2 cup Kahlua
Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.
Combine ingredients; with electric mixer; beat about 4 minutes. Pour into prepared pan and bake for 50 minutes or until cake tester (or wooden pick) inserted comes out clean. Cool in pan 15 - 20 minutes; turn onto cake plate.
Chocolate Kahlua Glaze:
1 cup powdered sugar
2 tablespoons unsweetened cocoa
1 tablespoon margarine, softened
1 tablespoon Kahlua
1 tablespoon water
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RASPBERRY POPSICLE PARFAITS
~Shared by Treva, NC
This recipe serves: 8
Preparation time: 10 minutes
1 & 1/2 cups raspberry low-fat frozen yogurt, slightly softened
1/2 cup raspberries
1 cup vanilla low-fat frozen yogurt
1. Mix the raspberry frozen yogurt and raspberries together in a glass measuring cup. Divide the mixture among the popsicle molds, filling to about 2/3 full. Freeze for 20 minutes.
2. Soften the vanilla frozen yogurt and fill the remaining 1/3 of the popsicle molds with it.
3. Snap the lids on the molds into place and insert a wooden popsicle stick through the opening in each lid.
4. Freeze overnight. (These can be made in advance and stored in the freezer.)
5. To unmold, unsnap the lid and gently squeeze the bottom and sides of the mold with one hand while pulling the stick with the other. If the pops don't come out easily, run the molds under warm water for 5 seconds and then remove the pops.
Source: Food Fit
RICE PUDDING
~Shared by Maggie, TX
Because rice pudding is an edible American icon, I have purposely made this a very basic recipe. It's a wonderful way to use up leftover plain cooked rice. Add your own favorite spices or 1/2 teaspoon almond, coconut, maple, or rum extract, along with the vanilla extract.
3 egg whites
1 egg
1 can (12 ounces) fat-free evaporated milk
1/3 cup sugar
1 teaspoon vanilla extract
1 cup cooked rice
1/2 cup raisins
1. Preheat the oven to 325 F. Coat a 1-1/2-quart baking dish with nonstick spray. Set aside.
2. In a medium bowl, combine the egg whites, egg, milk, sugar, and vanilla. Whisk until well-combined. Stir in the rice and raisins. Pour into the prepared dish.
3. Bake for 30 minutes. Stir the pudding. Bake for 20 to 25 minutes, or until the liquid is absorbed.
Homestyle Makeover
BEFORE: Each serving contains: 426 calories; 16 g. fat
AFTER: Each serving contains: 189 calories; 1 g. fat
Makes 6 servings
Per serving: 189 calories, 105 mg. sodium, 1 g. fat, 37 g. carbohydrates, 37 mg. cholesterol, 8 g. protein
Jeanne Jones' Homestyle Cooking Made Healthy
200 Classic American Favorites--Low in Fat with All the Original Flavor!
by Jeanne Jones
HOME-STYLE BISCUITS
~Shared by Treva, NC
Cutting back on the fat doesn't cut back on the flavor of these home-style biscuits.
2 cups flour
2 tsps baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsps sugar
2/3 cup buttermilk, 1% fat
3 Tbsps + 1 tsp vegetable oil
Preheat oven to 450° F.
In a medium bowl, combine flour, baking powder, baking soda, salt, and sugar.
In a small bowl, stir together buttermilk and oil. Pour over flour mixture; stir until well mixed.
On a lightly floured surface, knead dough gently for 10 to 12 strokes.
Roll or pat dough to 3/4-inch thickness.
Cut with a 2-inch biscuit or cookie cutter, dipping cutter in flour between cuts.
Transfer biscuits to an ungreased baking sheet.
Bake for 12 minutes or until golden brown. Serve warm.
Makes 15 servings--Serving Size: 1 (2-inch) biscuit
Calories 99; Fat 3 g; Saturated fat less than 1 g; Cholesterol less than 1 mg; Sodium 72 mg
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CILANTRO SALSA
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 tomatoes, diced
- 1 small cucumber, peeled and chopped
- 1 small red onion, diced
- 1/2 cup chopped fresh cilantro leaves
- 1 teaspoon grated lime peel
- 1 small green pepper, diced
- 1-2 dashes hot sauce
- Salt and pepper to taste
DIRECTIONS
Blend all ingredients to desired chunkiness and chill overnight.
Nutritional Information Per Serving (1/2 cup):
Calories: 36, Fat: 0 g, Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable
Source: "Magic Menus for People with Diabetes"
PINEAPPLE SUGAR FREE PIE
~Shared by Patricia, Charlevoix, MI
This past week, my Oregon sister tasted this pie at a friendship luncheon. She said it was "absolutely delicious".
1 large box sugar free vanilla pudding
1 large can crushed pineapple with juice
1 pint fat free sour cream
Mix all ingredients together, pour into graham cracker crust and refrigerate several hours until set.
Note: There would be quite a few variations - ie: pistachio or lemon pudding.
LEMONY SUGAR SNAP AND CHICKEN STIR-FRY
~Shared by Mary S., Nashville, TN
Yield: 4 cups, about 1-1/2 cups each
INGREDIENTS
- 1 pound boneless, skinless chicken breasts, trimmed of fat
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1/3 cup all-purpose flour
- 3 teaspoons extra-virgin olive oil, divided
- 12 ounces sugar snap peas or snow peas (4 cups), trimmed of stem ends and strings
- 1 (14 ounce) can reduced-sodium chicken broth
- 3 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon lemon juice
DIRECTIONS
Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)
Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.
Add the remaining 2 teaspoons oil to the pan and heat on high until very hot. Add chicken and cook, stirring, until lightly browned and opaque in the center, about 4 minutes. Transfer the chicken to a bowl with the peas.
Add broth and garlic to the pan; cook until reduced to 1 cup, 5 to 7 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice. Serve immediately.
Nutritional Information Per Serving (1-1/2 cups each):
Calories: 263, Fat: 6 g, Cholesterol: 68 mg, Carbohydrate: 15 g, Protein: 31 g, Fiber: 3 g, Sodium: 290 mg
Diabetic Exchanges: 1/2 Other Vegetable, 1 Vegetable, 4 Very Lean Meat
Source: "The Eating Well 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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SOUTH OF THE BORDER DIP
~Shared by Lynn, Manitoba, Canada
Ingredients
Quaker® Crispy Minis® Cheddar Flavour Rice Chips
1 cup fat free sour cream
1 cup salsa
2 tbsp chopped green peppers
1 tbsp chopped fresh cilantro or parsley (optional)
Instructions
Combine the fat free sour cream, salsa, chopped green peppers, and chopped cilantro or parsley in a bowl and mix well.
Cover and refrigerate until ready to serve.
Dip or spread each Quaker® Crispy Minis® Cheddar Flavour Rice Chips with 2/3 teaspoon of the mixture
Nutritional Information:
POINTS®: 2
Servings: 6
Serving size: 9 Crispy Minis and 2 Tbsp dip
Calories: 155
Total Fat: 1g
Source: Weight Watchers
GRILLED CHICKEN & VEGETABLES
~Shared by Maggie, TX
4 chicken thighs (4 oz each)
1 1/2 tsp olive oil
1/2 tsp salt, divided
1/2 tsp seasoned pepper
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1/2 medium yellow bell pepper, sliced
1 medium onion, halved and sliced
1 1/2 tsp Italian seasoning
1/4 tsp garlic powder
2 plum tomatoes, cut into wedges
Rub both sides of chicken with oil; sprinkle with 1/2 teaspoon salt and pepper. Place skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Turn; grill 5 to 6 minutes longer or until golden brown.
Place chicken on a double thickness of heavy-duty foil (about 18 in square). Top with peppers, onion, Italian seasoning, garlic powder and remaining salt. Seal foil
tightly. Grill, covered, over indirect medium heat for 20 minutes.
Open foil carefully; add tomatoes. Reseal foil; grill 4 to 5 minutes longer or until chicken juices run clear and vegetables are tender.
Yield: 2 servings
Nutrition:
1 serving (calculated without chicken skin) equals:
170 Calories, 8g Fat (2g Saturated Fat), 38mg Cholesterol, 631mg Sodium, 13g Carbs, 3g Fiber, 13g Protein
Source: Cooking for Two, Fall 2005
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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GRILLED EGGPLANT, TOMATO AND GOAT CHEESE
This is delightful. I am not a big fan of grilled tomatoes, but - gee golly - this was great. I mainly was attracted to it because I knew Angela would enjoy it but... it is really good. The original recipe came from
AllRecipes, but I made a few changes. Yummy eating, and easy!
"Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast."
1 medium eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1 (11 ounce) log goat cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
Scant pinch of dried basil for each slice
salt and pepper to taste
Preheat grill for medium heat.
In a large bowl, coat eggplant* and tomato slices with olive oil and balsamic vinegar. Season with salt and pepper.
Lightly oil the grill grate. Arrange eggplant slices on grill. Cook about 7 to 8 minutes, then flip.
Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper and a scant pinch of dried basil on the tomatoes and cheese. Top each with a slice of grilled eggplant to make a "bundle". (This can be done off the grill for safety reasons, and return eggplant to grill, which I did.) Continue cooking for 6 to 7 minutes.
Serves 8.
Notes:
*Added an extra step at the beginning - salting eggplant releases excess moisture and a bitter flavor from the vegetable. Slice the eggplant as normal, lay on paper towels, and sprinkle with salt. Let it sit for about 30 min, then rinse and pat dry. Then you can marinate as normal.
To cook in the oven, make the "bundles" and then bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious!
Fresh mozzarella can easily be substituted if you don't like goat cheese.
Source: My adaptation of a recipe found on AllRecipes
CHICKEN DELIGHT CASSEROLE
1 dozen tortillas, cut into pieces
5 chicken breasts, cooked and cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb. sharp cheddar cheese, grated
1 can evaporated milk
1 can Old El Paso jalapeno relish (hot or mild)
1 large onion, chopped
Combine soups, milk and relish. Grease a 2-quart casserole dish. Put 2 tablespoons chicken broth (made from boiling chicken) in bottom of dish. Make a layer of tortillas, chicken, liquids, onion and cheese. Repeat again, topping with cheese. Refrigerate for 24 hours before baking. Bake at 325 degrees for 1 & 1/2 hours.
Serves 8 generously.
CRABMEAT KINGS CREEK
2 cups crabmeat
1 cup mayonnaise
1 cup milk
1 cup Pepperidge Farm dressing
4 hard-boiled eggs, chopped
1 tsp. Worcestershire sauce
Add a little red pepper and lemon juice, no salt. Mix all together and put in greased (with butter) baking dish. Top with crumbs and dot with butter. Bake 30 minutes at 350 degrees. Serves 4. Also found good with fish fillets and tuna.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
BUFFALO WINGS
Prep: 35 min.
Bake: 1 hr., 5 min.
You can bake both pans of wings at the same time. Just switch rack levels and turn pans halfway through the baking times. To make the wings spicier, add more hot sauce here or at the table.
6 pounds chicken wings*
4 (0.7-ounce) envelopes Italian salad dressing mix, divided
1 cup butter, melted
1 to 1 1/2 cups hot sauce
1/4 cup lemon juice
1 teaspoon dried basil
Ranch dressing
Cut off wingtips, and discard; cut chicken wings in half at joint, if desired. Place 1 package Italian salad dressing mix in a large zip-top plastic bag; add half of wings, and shake to coat. Arrange coated wings in a single layer on a lightly greased rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Repeat procedure with 1 package Italian salad dressing mix, remaining half of wings, and another jelly-roll pan.
Bake at 425° for 35 minutes or until browned. Remove pans from oven, and reduce heat to 350°.
Stir together remaining 2 packages Italian salad dressing mix, butter, and next 3 ingredients in a large bowl; add wings, and toss until evenly coated. Return wings to racks in pans, and bake at 350° for 30 more minutes. Serve with Ranch dressing.
*2 (3-pound) packages frozen party-style chicken wings, thawed, may be substituted.
Yield: Makes 10 to 12 appetizer servings
Source: Southern Living, March 2005
BAKED EGGS MORNAY
1/2 cup unsalted butter
1/4 cup all purpose flour
2 cups milk, hot
1/4 cup Parmesan cheese
1/4 cup Swiss cheese, grated
2 egg yolks
8 eggs
4 sprigs parsley
Preheat oven to 375°F. Melt 1/4 cup butter in a saucepan. Stir in flour. Cook, stirring constantly, over medium heat about 1 min or until bubbly. Gradually whisk in hot milk. Continue to whisk slowly until sauce is smooth and thickened. Add salt and pepper to taste. Boil about 2 mins then reduce heat to low. Stir in cheeses and cook another 2 mins or until cheese has melted and sauce is smooth. Transfer 1/4 cup of sauce to a small bowl and beat with egg yolks. Return egg yolk mixture to sauce. Whisk in remaining butter. Cook 1 min longer stirring constantly. Remove from heat. Pour sauce into a buttered baking dish large enough to hold eggs and sauce. Break eggs one at a time onto a saucer and transfer gently over the Mornay sauce. Lightly butter a piece of wax paper. Place over baking dish
and bake 6-7 mins or longer if harder eggs are desired. Garnish with parsley and serve.
Serves 4.
Per serving: cals 512, fat 41.7g, 73% cals from fat, chol 568mg, protein 21.2g, carbs 13.0g, fiber
0.2g, sugar 7.6g, sod 293mg, diet points 14.2.
EASY SAUSAGE EMPANADAS
1/4 pound bulk pork sausage
2 tablespoons finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano, crushed
1 tablespoon chopped pimiento-stuffed olives
1 tablespoon chopped raisins
1 egg, separated
1 15-oz. package prepared pie crusts (2 crusts)
Crumble sausage in a medium skillet. Add onion, garlic powder, cumin and oregano; cook over medium-high heat till sausage is no longer pink. Drain and discard drippings. Stir in olives and raisins. Beat the egg yolk slightly; stir into sausage mixture, mixing well. Unfold crusts and cut into 3-inch rounds with biscuit cutter. Place about 2 teaspoons of sausage filling on half the cutouts. Top with remaining dough. Moisten fingers with water and pinch dough to seal edges.
Slightly beat the egg white; gently brush over top of empanadas. Bake in a 425 degree F. oven for 15-18 minutes, until browned. Serve hot.
Serves 12
Serving Suggestions
Make the filling ahead of time, cover and chill. These will disappear quickly, so plan for a double batch.
Nutrition Facts
Calories 180 calories
Protein 3 grams
Fat 12 grams
Sodium 210 milligrams
Cholesterol 25 milligrams
Saturated Fat 4 grams
Carbohydrates 19 grams
Source: The Other White Meat
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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!
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