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A to Z
Recipes
July 23, 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. I've had some unfortunate things happen recently. First of all, my Hotmail account was compromised. To make a very long story
short, the unscrupulous "creature" who did it was after my eBay account (which he also got). He wanted to turn a quick buck and it cost me all of
my emails
and contact list in my Hotmail account. Yeppers. Whatever was sent prior to July 9 was lost as well as much since then. I've had that account
since the mid-90's. I told as many folks (whose emails I had memorized) about it as possible.
A weird note is that I never gave out my personal information (password) to
anyone anywhere. The security folks at both Hotmail and eBay stated that more of
these situations are occurring without the assistance of the account holder. THEN... I lost my credit
card while out of town. Oh, boy! What a trip! It was truly a wake-up call for me. I should recover from the financial situation as my bank is very good
about taking care of its customers. Losing all my emails and contacts, especially those from readers, is the pits. However, on the bright side, it
appears that Hurricane Dolly
may only cause us more rain and storms like those we had all night and morning.
We're still under a tornado watch. God is good.
My family will be doing last-minute preparations for our GNWE trip scheduled for August
12 - 19 in
Washington State and Vancouver,
BC. We plan on having dinner together with the a2z gang 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!
We're getting down to the wire for 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. Your recipes must be sent no later than Thursday, July 31st. The
theme issue will be posted on Sunday, August 3rd.
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!
A to Z Recipes is all about sharing and we've certainly done that today. We've got something to make you think, laugh and cook. Look at
who did all the sharing for you:
Mary H., Montreal, Canada
Doe, Oliver, B.C.
Leasa, IA
Jim D., WA State
Anelle, ID
Johnny, LA
Jean, Syracuse, NY
Larry Holmes, Toronto, Canada
Linda H., Rosharon, TX
Shary, WI
Treva, NC
Pat, Merritt Island, FL
Patricia, Charlevoix, MI
Mary S., Nashville, TN
Jessica, Corfu, Greece
Dorie, IL
Marilyn, Canton, OH
Marty B., Tell City, IN
Aafrin, Pune, India
Shirley, WA State
Luanne, FL
We'll see you here again on Sunday, God willing.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. It will be a lovely
time of year, so please visit this web page for information as it develops:
Great Northwestern Escape.
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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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Spell Chequer
Shared by Mary H., Montreal, Canada
Eye halve a spelling chequer,
It came with my pea sea,
It plainly marques four my revue
Miss steaks eye kin knot sea.
Eye strike a key and type a word
And weight four it two say
Weather eye am wrong oar write
It shows me strait a weigh.
As soon as a mist ache is maid
It nose bee fore two long
And eye can put the error rite
Its rarely ever wrong.
Eye have run this poem threw it
I'm shore your pleased two no
Its letter perfect in it's weigh,
My chequer tolled me sew.
~Author unknown
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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LUNCH
Shared by Doe, Oliver, B.C. and Leasa, IA
One day I had a date for lunch with friends. Mae, a little old 'blue hair' about 80 years old, came along with them---all in all, a pleasant bunch.
When the menus were presented, we ordered salads, sandwiches, and soups, except for Mae who said, 'Ice Cream, please. Two scoops,
chocolate.'
I wasn't sure my ears heard right, and the others were aghast.
'Along with heated apple pie,' Mae added, completely unabashed.
We tried to act quite nonchalant, as if people did this all the time.
But when our orders were brought out, I didn't enjoy mine.
I couldn't take my eyes off Mae as her pie a-la-mode went down.
The other ladies showed dismay. They ate their lunches silently and frowned.
The next time I went out to eat, I called and invited Mae.
I lunched on white meat tuna. She ordered a parfait.
I smiled. She asked if she amused me.
I answered, 'Yes, you do, but also you confuse me.
How come you order rich desserts, while I feel I must be sensible? She laughed and said, with wanton mirth, 'I'm tasting all that is Possible.
I try to eat the food I need, and do the things I should.
But life's so short, my friend, I hate missing out on something good.
This year I realized how old I was. (She grinned) I haven't been this old before.' 'So, before I die, I've got to try those things that for years I had
ignored.
I haven't smelled all the flowers yet. There are too many books I haven't read. There's more fudge sundaes to wolf down and kites to be flown
overhead.
There are many malls I haven't shopped. I've not laughed at all the jokes.
I've missed a lot of Broadway hits and potato chips and cokes. I want to wade again in water and feel ocean spray on my face.
I want to sit in a country church once more and thank God for His grace.
I want peanut butter every day spread on my morning toast.
I want un-timed long distance calls to the folks I love the most.
I haven't cried at all the movies yet, or walked in the morning rain.
I need to feel wind in my hair. I want to fall in love again.
So, if I choose to have dessert, instead of having dinner, then should I die before night fall, I'd say I died a winner, because I missed out on
nothing. I filled my heart's desire. I had that final chocolate mousse before my life expired.'
With that, I called the waitress over.. 'I've changed my mind, ' I said. 'I want what she is having, only add some more whipped cream!'
This is my gift to you - We need an annual Friends Day! If you get this twice, then you have more than one friend. Live well, love much &
laugh often - Be happy.
Be mindful that happiness isn't based on possessions, power, or prestige, but on relationships with people we love and respect. Remember that
while money talks, CHOCOLATE SINGS!
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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FRENCH OMELET
Shared by Jim D., WA State
Omelets don't have to be tricky. Just follow some simple rules: use an 8- or 10-inch skillet with flared sides for each 2 eggs; heat butter in pan
until it sizzles; cook over medium heat; and stop cooking when eggs are set but still shiny.
2 large eggs
1 Tbs water
1/8 tsp salt
1/8 tsp pepper
1 In a bowl combine eggs, water, salt, and pepper. Using a fork, beat until combined but not frothy. Coat an unheated 8 - or 10-inch nonstick
skillet with flared sides with cooking spray.
2 Add egg mixture to skillet; cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting eggs so uncooked portion
flows underneath. When eggs are set but still shiny, remove from heat. Fold omelet in half. Transfer to a warm plate.
Servings: 1
Preparation time: 7 minutes
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Amount Per Serving
Calories 152.00
% Daily Value
Total Fat 11.00g 16%
Saturated Fat 3.00g 15%
Cholesterol 426.00mg 142%
Sodium 393.00mg 16%
Carbohydrates 1.00g 0%
Dietary Fiber 0.00g 0%
Protein 13.00g 26%
Cooking Tips
Low-Fat Omelet: Prepare as above, except use 1 whole egg and 2 egg whites
Mushroom Omelet: Prepare as above, except, for filling, cook 1/3 cup sliced fresh mushrooms in 1 tablespoon margarine or butter until
tender. When eggs are set but still shiny, spoon filling across center of omelet. Fold sides of omelet over cooked mushrooms.
Cheese Omelet: Prepare as above, except omit salt. When eggs are set but still shiny, sprinkle 1/4 cup shredded cheddar, Swiss, or
Monterey Jack cheese across center of omelet. Fold sides of omelet over cheese.
Fruit Omelet: Prepare as above, except omit pepper, and when eggs are set but still shiny, spread 2 tablespoons dairy sour cream or
yogurt across center of omelet. Fold sides of omelet over sour cream. To serve, top with 1/4 cup halved strawberries; sliced, peeled peaches; or
blueberries. Sprinkle with 1 tablespoon brown sugar.
Source: Better Homes and Gardens
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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methods listed.
To make donations using other methods, go here.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the
candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our 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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POLITICAL SCIENCE FOR DUMMIES
Shared by Anelle, ID
DEMOCRAT
You have two cows.
Your neighbor has none.
You feel guilty for being successful.
You push for higher taxes so the government can provide cows for everyone.
REPUBLICAN
You have two cows.
Your neighbor has none.
So?
SOCIALIST
You have two cows.
The government takes one and gives it to your neighbor.
You form a cooperative to tell him how to manage his cow.
COMMUNIST
You have two cows.
The government seizes both and provides you with milk.
You wait in line for hours to get it.
It is expensive and sour.
CAPITALISM, AMERICAN STYLE
You have two cows.
You sell one, buy a bull, and build a herd of cows.
BUREAUCRACY, AMERICAN STYLE
You have two cows.
Under the new farm program the government pays you to shoot one, milk the other, and then pours the milk down the drain.
AMERICAN CORPORATION
You have two cows.
You sell one, lease it back to yourself and do an IPO on the 2nd one.
You force the two cows to produce the milk of four cows. You are surprised when one cow drops dead. You spin an announcement to the analysts
stating you have downsized and are reducing expenses.
Your stock goes up.
FRENCH CORPORATION
You have two cows.
You go on strike because you want three cows.
You go to lunch and drink wine.
Life is good.
JAPANESE CORPORATION
You have two cows.
You redesign them so they are one-tenth the size of an ordinary cow and produce twenty times the milk.
They learn to travel on unbelievably crowded trains.
Most are at the top of their class at cow school.
GERMAN CORPORATION
You have two cows.
You engineer them so they are all blond, drink lots of beer, give excellent quality milk, and run a hundred miles an hour.
Unfortunately they also demand 13 weeks of vacation per year.
ITALIAN CORPORATION
You have two cows but you don't know where they are.
You break for lunch.
Life is good.
RUSSIAN CORPORATION
You have two cows.
You have some vodka.
You count them and learn you have five cows.
You have some more vodka.
You count them again and learn you have 42 cows.
The Mafia shows up and takes over however many cows you really have.
TALIBAN CORPORATION
You have all the cows in Afghanistan , which are two.
You don't milk them because you cannot touch any creature' s private parts.
You get a $40 million grant from the US government to find alternatives to milk production but use the money to buy weapons.
IRAQI CORPORATION
You have two cows.
They go into hiding.
They send radio tapes of their mooing.
POLISH CORPORATION
You have two bulls.
Employees are regularly maimed and killed attempting to milk them.
BELGIAN CORPORATION
You have one cow.
The cow is schizophrenic.
Sometimes the cow thinks he's French, other times he's Flemish.
The Flemish cow won't share with the French cow.
The French cow wants control of the Flemish cow's milk.
The cow asks permission to be cut in half.
The cow dies happy.
FLORIDA CORPORATION
You have a black cow and a brown cow.
Everyone votes for the best looking one.
Some of the people who actually like the brown one best accidentally vote for the black one.
Some people vote for both.
Some people vote for neither.
Some people can't figure out how to vote at all.
Finally, a bunch of guys from out-of-state tell you which one you think is the best-looking cow.
CALIFORNIA CORPORATION
You have millions of cows.
They make real California cheese.
Only five speak English.
Most are illegal.
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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FRANCE
Chasseur, sometimes called hunter sauce, is a small sauce in French cuisine that is made from Demi-glace. The sauce
typically includes mushrooms, shallots, and white wine. It may also, but not always, include tomatoes and parsley.
Chasseur is the French term for "hunter." It is most often served with game and other meats. Chasseur, or "Hunter Style" was meant for badly
shot game or tough old birds. The birds were always cut up to remove lead shot or torn parts, and often cooked all day on the back of the range if
they were old or tough. Originally the veggies used were ones hunters would find while they hunted.
According to tradition, Chasseur was created by Philippe de Mornay, who also was reputed to invent Mornay sauce, Béchamel sauce,
Lyonnaise sauce, and Porto sauce.
Hunter's Sauce (Sauce Chasseur)
~Shared by Jean, Syracuse, NY
2 Tbs (30 ml) butter
1 shallot, finely chopped
1 cup (250 ml) sliced mushrooms
1/4 cup (60 ml) dry white wine
2 Tbs (30 ml) brandy
1 cup (250 ml) quick brown sauce (or demi-glace)
1/2 cup (125 ml) tomato puree
1 Tbs (15 ml) chopped fresh parsley, chervil, or chives
1 tsp (5 ml) chopped fresh tarragon (optional)
2 Tbs (30 ml) additional butter (optional)
Salt and freshly ground pepper to taste
Heat the butter in a saucepan over moderate heat and saute the shallot until lightly browned, about 10 minutes. Add the wine and brandy and
cook until reduced by half. Add the brown sauce and tomato puree and cook, stirring occasionally, for 5 minutes. Immediately before serving stir
in the chopped herbs, optional butter, and adjust the seasoning with salt and pepper.
Makes about 2 cups (500 ml).
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: King Ranch Chicken
Submitted by: Johnny, LA
Posted on: May 11, 2008
Review by: Maggie, TX
I tried this King Ranch Chicken recipe for many reasons and was very pleased. King Ranch Chicken is a mainstay here in Texas. There are many
ways to prepare it and this one was one of the simplest. I used the hotter Ro-Tel tomatoes, as suggested, and added a sprinkling of finely
chopped fresh jalapenos on Trey's and my servings (Angela remains the proverbial UN-Chilehead). I baked it halfway through covered in foil, then
removed the foil for the last half. Leftovers were good, reheated in foil. This is a keeper. Thanks, Johnny! ~Maggie
KING RANCH CHICKEN
~Submitted by Johnny, LA
10 ounces cream of chicken soup
10 ounces cream of mushroom soup
2 cups chicken broth
10 ounce can of tomatoes and green chilies (I use extra-hot)
16 corn tortillas, cut in pieces
1 whole cooked chicken, or 5 cups diced cooked chicken
1 large chopped onion
4 cups grated cheddar cheese
Combine tomatoes, two different kinds of soup and broth, then grease a 3-quart of casserole. Layer the tortillas, chicken, onion and cheese. Pour
half of broth mixture over the top. Repeat with another layer of tortillas, chicken, onion and cheese, followed by remaining half of broth mixture.
Bake at 350 degrees for 45 to 60 minutes.
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:
BEER-BASTED BEEF
~Shared by Larry Holmes, Toronto, Canada
(Note: This is a corrected copy of a recipe posted in the
July 16th issue. I omitted the Tangy Tomato Sauce in the original posting. Accept my
apologies. ~Maggie)
This is delicious roasted in the oven and served hot, warm or cold. Or barbecue the roast on a spit or over a drip pan in the covered barbecue.
Be sure to baste it often
.5 pounds boneless beef rump roast
1 can or bottle beer
3 cloves garlic, crushed
1 onion sliced
1/4 cup vegetable oil
1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon coarse cracked pepper
dark rye or pumpernickel bread
tangy tomato sauce (recipe follows)
Place roast in a heavy plastic bag and set in a bowl. Add beer, garlic and onion. Close bag tightly around the roast and fasten with twist tie.
Marinate in refrigerator for at least 12 hours or overnight, turning 2 or 3 times.
Next day, remove roast from bag and place on rack in roasting pan. Strain marinade. Measure 1/2 cup marinade, blend in oil and reserve for
basting.
Combine flour, salt and pepper; rub over roast/ Insert meat thermometer into thickest part of roast. Cook in 325 degree oven for 1 1/2 to 2 hours
or until roast registers 140 degrees F (60 degrees C) for rare, 150 F (70 C) for medium or 160 F (75 C) for well done. Baste roast every 10 or 15
minutes with oil-beer marinade.
Let roast stand for 20 to 30 minutes before slicing. Serve on rye bread with Tangy Tomato Sauce spooned over.
Makes 8 to 10 servings.
Tangy Tomato Sauce
1 can (8 1/2 ounces) tomato sauce
1/2 cup red wine
1/4 cup tomato paste
2 tablespoons tarragon vinegar
1 tablespoon brown sugar
1/2 teaspoon dried oregano
1/4 teaspoon each salt, dried thyme and basil
1 clove garlic, crushed
2 or 3 drops Tabasco sauce
In small saucepan, combine all ingredients. Bring just to boil; remove from heat and serve with roasted meat.
Makes 2 cups.
CHICKEN AND GARLIC SAUTE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
Ingredients:
1 1/4-1/2 pounds of boneless chicken breasts or thighs
2 tsps. olive oil
5 fresh sage leaves, or 1/2 tsp. dried
2 cloves garlic, peeled
Sprinkle the chicken with salt and pepper. In a large nonstick skillet heat oil over medium heat. Add the chicken pieces and brown about 2
minutes on each side. Sprinkle the chopped or crumbled sage and the garlic cloves over the chicken. Reduce heat to low; cover and simmer for
about 12-15 minutes until the chicken is cooked and no longer pink. Remove the garlic cloves. Serve the chicken over rice if you wish, or with a
nice salad and a baked potato.
MIDDLE-EASTERN STYLE SPAGHETTI SQUASH
~Shared by Linda H., Rosharon, TX
Spaghetti squash, which has a pretty bland flavor on its own, gets an exotic treatment in this Middle Eastern cuisine inspired recipe.
1 med spaghetti squash, cooked
2 T butter
2 T olive oil
1/2 tsp. ground cardamom
3/4 tsp. ground coriander
1/8 tsp. ground ginger
1/8 tsp. allspice
salt & white pepper to taste
1/2 C toasted slivered almonds
zest of 1 orange
Serves 6 to 8 as a side dish
In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper. Cook for about a minute. Stir in squash and
saute until well coated, adding white pepper and salt to taste. Remove to serving dish. Sprinkle with toasted almonds and orange zest just before
serving.
MUSTARD SAUCE
~Shared by Shary, WI
This recipe has been handed down for generations in my family. Whenever we make a ham, this sauce is a MUST!!
3T flour
3 1/2 t dry mustard
1t salt
6T brown sugar
4T vinegar Dash of pepper
1/2C water
Mix dry ingredients. Add liquid a little at a time to mix to a smooth paste. Cook until thickened. ENJOY!!
CARAMEL CASHEW BROWNIES
~Shared by Treva, NC
18 caramels
1/3 cup butter or margarine
2 tablespoons milk
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped salted cashews
In a saucepan, cook and stir caramels, butter and milk over low heat until the caramels are melted and mixture is smooth.
Remove from heat. Stir in sugar.
Combine eggs and vanilla. Stir into caramel mixture.
Combine flour, baking powder and salt. Stir into caramel mixture until blended. Fold in cashews.
Transfer to a greased 9" square baking pan.
Bake at 350º for 24-28 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack.
Cut into bars.
BEERBALLS
TNT
~Shared by Pat, Merritt Island, FL
3 slices dried bread
3/4 C warm water
2 lbs ground beef
1 egg
2 garlic cloves
1 medium onion, chopped
2 Tbs Worcestershire
1 tsp salt
1/2 tsp pepper
1/4 C olive oil
1 package onion soup mix
1 12 oz can beer
1 C sour cream
Soak bread in water; combine meat, egg, garlic, onion, Worcestershire, salt, pepper and soaked bread in a bowl. Blend and form into small
balls (about 30). Heat oil and brown balls on all sides. Sprinkle soup mix over balls, add beer, cover and simmer 10 minutes. Add sour cream,
mix and heat until well blended and heated through. Serve with rice.
I cut the ground beef in half for the two of us, but keep all other ingredient amounts the same as we like lots of sauce. Cut in half, we get at least
two meals out of it. I usually serve this over rice or noodles with a green salad. Always popular.
Makes 6 - 8 servings
CAJUN SPICE SEASONING MIX IN A JAR
~Shared by Johnny, LA
"A spicy and attractive gift and tastes great on potatoes, eggs, and meat."
Makes 1 1/2 cups
3/4 cup salt
1/4 cup ground cayenne pepper
2 tablespoons ground white pepper
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons onion powder
2 tablespoons garlic powder
DIRECTIONS
While holding a pint canning jar at an angle, add ingredients to create a "sand art" look. The salt and cayenne may be divided into smaller
portions and used to separate other spices. I found it simplest to use 7 cups--one with each spice in it--and add them to my jar with a spoon, as I
want to create the special look.
PEANUT BUTTER SANDWICH COOKIES
~Shared by Treva, NC
1 stick butter -- softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/4 cup light brown sugar -- lightly packed
1/2 teaspoon pure vanilla extract
1 egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup quick oats
Peanut Butter Molasses Buttercream -- recipe follows
Preheat oven to 350 degrees F.
Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the
mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add
to the butter mixture. Mix until well combined.
Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. Bake in the top half of the oven until the
cookies are golden, about 10 minutes. Remove and let cool.
When the cookies are completely cool, put a teaspoonful of the butter cream or simply just some peanut butter and strawberry jam, or
chocolate-hazelnut spread into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a
bit.
Refrigerate until ready to serve.
Peanut Butter Molasses Buttercream:
1 stick butter, at room temperature
1/2 cup peanut butter
3/4 cup powdered sugar
2 tablespoons molasses
1 tablespoon heavy cream
Pinch salt
Cream the butter and peanut butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2
minutes.
Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.
Yield: about 2 cups
Peanut Butter and Strawberry Jam Filling:
3/4 cup creamy peanut butter
3/4 cup strawberry jam
CROCKPOT BEEF CASSEROLE
~Shared by Patricia, Charlevoix, MI
2 lbs stewing beef (cut into 1 inch pieces) or boneless beef cubes
1 (1 1/4 ounce) envelope onion soup mix
1 (10 1/2 ounce) can cream condensed golden mushroom soup
1 (4 ounce) can whole mushrooms (optional)
1/2 cup red wine
Combine all ingredients in crock pot. Stir until ingredients are well incorporated. Cover (don't take off lid to check) and cook on low for 8-10 hours
(or on high for 5-6 hours). Serve over egg noodles. Serves 4-6.
SALMON PASTA SALAD
~Shared by Mary S., Nashville, TN
1 15 1/2-ounce can Alaska salmon
8 ounces fusilli -- cooked, drained and cooled
OR
8 ounces macaroni
1 pint cherry tomatoes -- cut in half
2 cups sliced cucumber
1 cup Mozzarella cheese -- cut into thin strips
1/2 cup chopped parsley
1/4 cup grated Parmesan cheese
Lemon Dressing:
3/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic -- minced
1/2 teaspoon dill weed
1/2 teaspoon grated lemon peel
Black pepper -- to taste
Drain and flake salmon. Toss flaked salmon with remaining ingredients in large serving bowl. Toss with Lemon Dressing and serve.
Lemon Dressing: Whisk together ingredients until well combined.
Serves 8.
APPLE RUM BAKLAVA
~Shared by Treva, NC
3 cups chopped apples
2 & 1/2 cups chopped walnuts
3/4 cup sugar
1/2 cup raisins
2 tablespoons rum
2 teaspoons cinnamon
1 pound phyllo dough
1 pound butter, clarified, melted
1 cup honey
Combine first 6 ingredients in large bowl; mix well. Trim 8 sheets phyllo dough to fit 10 x 15-inch baking pan. Keep unused phyllo covered with
damp cloth. Arrange in baking pan, brushing each sheet generously with melted butter. Spread half the apple mixture over phyllo dough. Arrange
6 buttered sheets phyllo dough over apple mixture. Spread with remaining apple mixture. Top with 8 buttered sheets phyllo dough. Cut into
squares. Bake at 350 degrees for 40 minutes or until golden brown. Heat honey in small saucepan. Drizzle over hot baklava.
Yield: 12 servings.
May substitute 2 tablespoons lemon juice and 2 tablespoons lemon rind for rum.
Approx Per Serving: Cal 606; Prot 4.3 g; Carbo 49.6 g; T Fat 46.2 g; Chol 82.8 mg; Potas 277.0 mg; Sod 294.0 mg.
Nutritional information does not include phyllo dough.
MEDITERRANEAN MEATBALLS & YOGURT FETA SAUCE
~Shared by Jessica, Corfu, Greece
1 pound Ground beef
1/2 cup Fresh parsley, chopped
1 Egg
1/4 cup Dry bread crumbs
2 cloves Garlic, minced
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Oil
1 4 oz. package Feta Cheese, crumbled
3/4 cup Plain yogurt
2 tablespoons Milk
1 clove Garlic
1/3 cup Chopped seeded tomato
1/3 cup Cucumber, chopped, peeled and seeded
1 teaspoon Fresh dill, finely chopped
Mix meat, parsley, egg, bread crumbs, minced garlic, salt and pepper. Shape into 1-inch meatballs.
Heat oil in medium skillet on medium-low heat. Add meatballs. Cook 12 to 15 minutes or until cooked through, stirring occasionally.
Meanwhile, place Feta cheese, yogurt, milk and 1 clove garlic in food processor or blender container cover. Process until smooth. Mix in the
chopped tomato, chopped cucumber and the dill.
Serve meatballs with cocktail picks and dip in yogurt sauce.
Source: From My Kitchen Cookbook
CHOCOLATE TAPIOCA PUDDING
~Shared by Jim D. WA State
INGREDIENTS:
2 cups milk
1/2 cup honey
1/4 cup quick-cooking tapioca
1/2 cup semi-sweet chocolate morsels
1 teaspoon vanilla extract
DIRECTIONS:
1. In a medium saucepan, stir together the milk, honey and tapioca. Let it stand for 10 minutes.
2. Place the saucepan over medium-high heat. Stirring frequently, bring the mixture to a boil. Continue to cook and stir for 3 more minutes.
3. Remove from heat. Add the chocolate morsels and vanilla. Stir until the chocolate is melted and the mixture is smooth. Serve warm or
cold.
BAKED EGGS WITH HERBS
~Shared by Treva, NC
Baked eggs with herbs - eggs are baked in custard cups with butter and herbs then topped with shredded cheese.
2 tablespoons butter
1/2 teaspoon chopped chives
1/2 teaspoon dried parsley flakes
dash crumbled dried tarragon
dash dried leaf thyme
4 eggs
1/4 teaspoon freshly ground black pepper
1/4 cup half-and-half
1/4 cup shredded Cheddar cheese
Combine butter with dried herbs; divide among 4 (6-ounce) custard cups. Place custard cups in a large shallow baking pan. Place in oven until
butter has melted. Break an egg into each cup. Sprinkle with pepper. Top each with 1 tablespoon cream and 1 tablespoon shredded cheese.
Bake for 12 to 15 minutes, or until eggs reach desired doneness.
Serves 4.
SNICKERS SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
5 apples cubed not peeled
6 Snickers candy bars cubed
1 C. sour cream
8 oz. Cool Whip
1/2 C. cocktail peanuts
Mix all together and refrigerate. Serve within a few hours.
MEXICAN CHICKEN WITH GRILLED TOMATO AVOCADO SALSA
~Shared by Larry Holmes, Toronto, Canada
2 large tomatoes
1 small red onion
2 jalapeno peppers
3 cloves garlic, unpeeled
2 tablespoon orange juice
1 tablespoon lemon juice
salt to taste
4 boneless chicken breasts, skin on
olive oil for brushing chicken breasts
1 avocado, peeled
2 tablespoons chopped cilantro
Slice tomatoes and red onion in thick slices. Cut jalapeno in half and remove seeds.
Preheat oven to high. Place tomatoes, onion, jalapeno and garlic cloves in a grill basket or on the grill itself. Grill about 2 minutes on each side,
with lid down or until vegetables and jalapenos are charred and garlic skin comes off. Remove from the grill, cool and chop up. Stir in orange
and lemon juice. Season with salt.
Spread half of mixture, reserving remainder, over chicken breasts and under skin and marinate for 1 hour or up to 4 days
(refrigerated).
Brush chicken with olive oil. Place on grill for 5 minutes each side, or until juices run clear.
Meanwhile, chop up avocado and stir in remaining tomato mixture. Stir in cilantro. Slice chicken in
1/2-inch slices and serve with salsa.
Serve 4.
PUMPKIN DUMP CAKE
~Shared by Treva, NC
1 (29 OZ.) can Pumpkin
1 (12 oz.) can evaporated milk
3 eggs
1 cup sugar
1 teaspoon salt
3 teaspoons cinnamon
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted margarine or butter
Preheat oven to 350 degrees F.
Mix first 6 ingredients until well blended and pour batter into a 9 x 13 inch greased pan. Sprinkle cake mix on top and cover with pecans. Pour
melted margarine (or butter) over top.
Bake 50 minutes
NOTE: I had to bake it for a longer time. I think it was an hour. Bake until it doesn't jiggle in the middle.
OPTION: Top with whipped cream or cool whip.
HOMEMADE FLY TRAP RECIPE
This isn't a "food" recipe but I plan to try this out pretty soon!
~Shared by Leasa, IA
2 C water
1/2 C white sugar
1/2 C vinegar
Mix ingredients and pour into a fruit jar. Punch holes in the lid large enough for flies to get inside. Set outside away from the kitchen door. It will
draw them away from the door.
Source: Nancy's Kitchen by Sarah in MN
CINNAMON APPLE SALAD
~Shared by Marilyn, Canton, OH
6 apples
2/3 cup red cinnamon candies
2 cups water
3 oz. pkg. cream cheese
2 Tbsp. milk
1 tsp. lemon juice
1/3 cup pitted dates, chopped
1 small can crushed pineapple, drained
2 Tbsp. chopped walnuts
Lettuce
Peel and core apples, mix candies and water. Cook until candies are dissolved.
Add apples. Simmer, uncovered until tender, about 15 minutes.
Chill in syrup for several hours.
Blend cream cheese, milk, lemon juice, dates, pineapple and nuts.
Drain apples on rack. Place apples on top of salad greens.
Stuff center of apples with cream cheese mixture.
Very pretty and delicious.
EASY MAPLE SMASHED SWEET POTATOES
~Shared by Treva, NC
Easy and delicious sweet potatoes, mashed with maple syrup, butter, and a little cinnamon and cream.
3 to 4 medium sweet potatoes, about 2 pounds
1/4 tsp. salt
2 tablespoons butter
2 tablespoons maple syrup cinnamon, to taste
3 to 4 tablespoons half-and-half or milk
Cook sweet potatoes in boiling water until tender. Let cool slightly; peel. Mash with salt, butter, and maple syrup. Add cinnamon to taste then
continue to mash with the milk or half-and-half to desired consistency.
Serves 4 to 6.
BAKED POTATO SPEARS
~Shared by Marty B., Tell City, IN
3 large potatoes
1/4 c. Miracle Whip
onion salt
pepper
Parma Dip (recipe follows)
Cut potatoes lengthwise into wedges. Brush with salad dressing , season with onion salt and pepper. Place on a greased 15x10x1 inch jelly roll
pan. Bake in a 375* oven for 50 minutes or until tender and golden brown.
Parma Dip:
1 c. Miracle Whip
1/4 c. grated Parmesan Cheese
1/4 c. milk
1 ts. chopped chives
Combine ingredients, mix well. Prepare dip ahead of time to allow flavors to blend.
RAW MANGO CHUTNEY
~Shared by Aafrin, Pune, India
4 lb unripe mangoes
2 cups Chopped onions
2 cups Raisins
2 cups dried currants
4 cups White vinegar
4 cups Brown sugar
1 ½ cups Sugar, granulated
8 tbsp Chopped ginger
4 tsp Dried hot peppers, crumbled
2 Lemon rinds
4 Garlic cloves
4 tbsp Mustard seed
2 tbsp Salt
4 tsp Cinnamon powder
1 tsp Turmeric powder
½ tsp Ground cloves
½ tsp Cayenne pepper
Combine and let sit overnight. Bring to a boil stirring constantly, until the mangos and onions are transparent. Add water, if necessary, to prevent
burning. Adjust flavor for hotness and tartness.
BROCCOLI AND CHICKEN CASSEROLE
~Shared by Treva, NC
2 cups cubed, cooked chicken
1 cup chopped, cooked broccoli, drained
1 (10 & 1/2 oz.) can cream of chicken soup
1/4 cup chopped onion
1/4 cup mayonnaise
1 & 1/2 tsp. Worcestershire sauce
Dash of curry
1/2 cup grated cheddar cheese
1 (8 oz.) can biscuits
TOPPING:
1/4 cup sour cream
1 tsp. celery seed
1 egg
1/2 tsp. salt
Preheat oven to 375 degrees.
In an ungreased 1 & 1/2 quart casserole dish combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Bake
for 20 to 25 minutes until bubbly. Sprinkle with cheese. Cut biscuits in halves and place on casserole, cut side down. Combine topping and
spread over biscuits. Return to oven and bake for 20 or 25 minutes, or until golden brown.
PRUNE FINGER FOOD HORS D'OEVRES
~Shared by Shirley, WA State
This recipe compiled from Fred Meyer's over 30 years.
Use pre-pitted plums or prunes
Salted Almonds
bacon cut in half
Push a salted almond in each prune. Wrap a piece of bacon around it and secure with a toothpick. Broil in oven on broiler pan till bacon is crisp
but not burned. Serve hot.
RUSTIC CHICKEN BREAD SALAD
~Shared by Larry Holmes, Toronto, Canada
6 cups bite-sized cubes of hearty bread
3 tablespoons white wine vinegar
1 large clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
6 large plum tomatoes
1/2 red onion
1/2 cup small black olives
10 large fresh basil leaves, chopped
2 to 3 cups cold barbecued chicken, shredded or diced
1/2 cup Parmesan cheese, shredded.
Preheat oven to 450 degrees, F.
Spread bread cubes in single layer on a baking sheet. Bake 5 minutes, then stir. Continue baking 3 to 5 minutes or until toasted. Cool.
Whisk vinegar with garlic, salt and pepper, then add olive oil. Core tomatoes and cut lengthwise down the center into bite-size wedges. Place in
a large salad bowl suitable for tossing. Cut red onion into rings and add to tomatoes, along with olives and basil. Whisk dressing and pour over
tomato mixture. Stir gently, from bottom until well mixed. Leave at room temperature stirring occasionally, until ready to use.
When ready to serve, add cooled bread cubes and chicken to tomato mixture. Gently toss. Serve right away, garnished with Parmesan
cheese.
Makes 4 to 6 servings.
FRENCH ONION MEATLOAF
~Shared by Treva, NC
This meatloaf is so easy and delicious. Ingredients include condensed French onion soup, quick rolled oats, bread crumbs, and basic
seasonings.
2 pounds lean ground beef
1/2 cup rolled oats
1/2 cup fine dry bread crumbs
1 egg, lightly beaten
1 can condensed French onion soup, undiluted
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried parsley flakes
ketchup or barbecue sauce, optional
Combine all ingredients in a bowl; pack into a meatloaf pan or large (9 x 5 x 3-inch) loaf pan. Bake at 350° for about 1 hour and 15 minutes.
Spread top with a little barbecue sauce or ketchup about 5 or 10 minutes before done. Let rest a few minutes before slicing.
Serves 6 to 8.
ELEGANT CABBAGE
~Shared by Linda H., Rosharon, TX
Olive oil to coat bottom of pan (Can use butter or spray)
1 Onion chopped
1 head of cabbage shredded
1 cup sour cream
Salt
Fresh ground pepper
Heat pan. Pour in oil. Add onion and cook until translucent. Add cabbage. Cover and cook over medium heat until cabbage is tender. Stir in
sour cream and seasoning. Only cook long enough to warm the sour cream but not boil. Serve and enjoy.
BAKED BROWN BREAD
~Shared by Patricia, Charlevoix, MI
2 eggs
2 cups brown sugar, packed
5 cups flour
5 tablespoons oleo, melted
3 tablespoons molasses
1 teaspoon salt
3 teaspoons vanilla
1 cup coarsely chopped nuts
1 pound raisins
Pour 3 cups of boiling water over raisins; add 3 teaspoons of soda. Let cool. Beat eggs; add sugar, salt, oleo and vanilla. Add raisins, molasses
and nuts. Add flour last. Grease one-pound coffee cans (3 or 4) Fill cans half full. Bake in a 350 degree oven for one hour.
ROASTED BEETS AND ONIONS
~Shared by Treva, NC
24 (1-inch) red or white boiling onions
12 beets (preferably mixed red and golden; 4 lb), trimmed, leaving 1 inch of stems attached
Preheat oven to 475°F.
Blanch onions in a large pot of boiling water 1 minute, then drain. Trim and peel.
Tightly wrap onions and beets in double layers of foil to make 5 packages (2 of onions and 3 of beets) and roast until tender, 30 to 40 minutes for
onions and about 1 hour for beets.
When beets and onions are cool enough to handle, discard foil. Slip off skins and stems from beets and cut into wedges.
Cooks' note:
Beets and onions may be roasted 1 day ahead.
Cool, then chill separately in sealed plastic bags.
Bring to room temperature before serving.
COWPOKE CHILI
~Shared by Johnny, LA
1 pound slab bacon
2 pounds of dry pinto beans or dry navy beans
1 large onion, sliced
4 cloves garlic, sliced
2 Ancho peppers or 1 tablespoon chili powder
3 quarts of water
2-1/2 teaspoon salt
1 one-pound can tomatoes
12 canned serrano peppers, or 12 tiny green hot pickled peppers, seeded and finely chopped.
1 teaspoon coriander seeds, crushed
Remove the rind from the bacon and cut rind into 1/2 inch squares. Cut bacon into small pieces; set aside. Put the rind, beans, onions, garlic, and
Ancho peppers into a large pot. Add water and bring to a boil. Lower the flame, cover the kettle or pot and let the beans cook gently about 1-1/2
hours. Add the salt and cook uncovered for 15 minutes.
In a separate pan, fry diced bacon until slightly crisp. Add tomatoes and remaining ingredients to bacon. Cook this mixture over medium flame for
about 10 minutes. Skim off excess fat. Add bacon and tomato mixture to the beans and continue cooking, uncovered, over a low flame for 1 hour
or until beans are very tender.
Makes about 3 quarts.
GARLIC GREEN BEANS
~Shared by Mary S., Nashville, TN
1 1/2 pounds Florida green beans -- cleaned and ends removed
1 tablespoon salt
1 tablespoon olive oil -- minced
2 teaspoons Florida garlic (2 - 3 teaspoons)
1/4 cup Florida dill -- chopped fresh
OR
1 tablespoon dry dill
Salt and pepper to taste
Bring a large pot of water to a boil. Add one tablespoon of salt. Pour cleaned beans into pot. Cook green beans until tender, yet firm. Remove
from pot and pour cold water over beans until they are cool.
Heat large sauté pan, add oil and beans. Cook 3-4 minutes. Add garlic and dill and continue to cook until beans are hot. Season with salt
and pepper.
Serves 6.
CHICKEN AND CHICKPEA TAGINE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
2 tablespoons corn or canola oil
2 tablespoons butter
1 large onion, peeled and thinly sliced
2 cloves garlic, minced Salt Pinch nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper Pinch cayenne
1 1/2 to 2 cups chopped tomatoes (canned are fine; drain excess liquid)
4 cups chickpeas (canned are fine; drain and rinse first)
1/2 cup raisins or chopped pitted dates
1/2 vanilla bean
8 chicken thighs, or 4 leg-thigh pieces, cut in two
Chopped cilantro or parsley leaves
1. Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and
cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add
tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as
necessary.
2. Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until
chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve.
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TRIPLE MUSHROOM SAUTE WITH TOASTED WALNUTS
~Shared by Treva, NC
"If one is good, then three must be better. Portobello, shiitake and white mushrooms blend together in a mélange that almost melts in your
mouth."
2 Tbsp. walnuts
1 tsp. olive oil
2 cups thinly sliced portobello mushrooms, stems removed (about 1-2)
2 cups thinly sliced shiitake mushrooms, stems removed (about 6)
2 cups thinly sliced white mushrooms, stems removed (about 6)
2 Tbsp. minced parsley
2 garlic cloves, minced
1 Tbsp. balsamic vinegar
2 tsp. sugar
1 tsp. lite soy sauce
1. In small skillet, toast walnuts over medium heat for 2-3 minutes, until lightly browned. Remove from heat and set aside.
3. In large skillet, heat oil over medium-high heat. Add mushrooms and cook, without stirring, about 2 minutes. Begin stirring. Add parsley and
garlic and sauté for 3-5 minutes, or until mushrooms release their liquid and begin to darken.
3. In small bowl, combine balsamic vinegar, sugar and soy sauce. Add to mushrooms and cook 1 minute.
4. Top mushrooms with walnuts and serve.
Makes 4 servings (approx 1 cup)
Per serving: Calories: 75.2; Fat: 3.7 g; Protein: 3.6g
Source: The American Institute for Cancer Research (AICR)
BLACK BEAN, TOFU AND VEGETABLE ENCHILADAS FOR THE FREEZER
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
Prep Tips: Corn tortillas can be brittle, so it's important to get them as fresh as possible. Don't worry too much if yours crack while preparing, the
enchiladas will still taste great.
Variations: Add extra heat to your recipe by adding chopped jalapeno peppers or seasoning the filling mixture with hot sauce.
Filling Mixture:
1 cup small cut zucchini
1 can (15 1/2 oz.) corn
1 can (15 oz.) black beans
6 oz. frozen tofu, thawed and water drained
1 can (4 oz.) green chilis, diced
1 cup diced onion
1 1/2 teaspoons chili powder
1 can (10 oz.) enchilada sauce
12 small corn tortillas
4 tablespoons extra sharp cheddar cheese
Makes 12 Dinners -- 2 Enchiladas Each
Mix all filling ingredients together.
If serving on rice, prepare rice and divide between twelve freezer containers.
Put 1/4 cup of filling mixture in the center of a tortilla, roll up and place seam side down on the bed of rice (or in a baking dish sprayed with
cooking spray, if not using rice). Follow with a second enchilada. Spread 1 1/2 tablespoons sauce over enchiladas and sprinkle each dish with 2
teaspoons grated cheddar cheese. Wrap well and freeze.
When you're ready to eat dinner, here's how to cook your enchiladas:
Conventional Oven: Preheat oven to 350° F and place wrapped frozen dinner on a baking sheet. Bake for about 35 - 40 minutes or until heated
through and cheese is melted, remove wrapping during last 5 minutes of cooking.
Microwave Oven: Cook on high for 3 minutes, cook on medium for about 3 minutes more or until heated through.
Finishing Touches: Garnish with some low or no fat sour cream and chopped cilantro before serving.
Nutritional Info Per Serving (not counting rice or side dish): Calories: 234; Calories from Fat 36; Total Fat: 4g; Saturated Fat: 0.8g;
Carbohydrates: 41.6 g; Cholesterol: 0mg Sodium: 4390mg; Protein: 7.8g; Dietary Fiber 6.1g.
EGGPLANT CASSEROLE
~Shared by Treva, NC
1 medium eggplant (1 pound), peeled
2 tablespoons cooking oil
1 & 1/2 cups chopped onion
2 cups chopped green sweet pepper
1 tablespoon cooking oil
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sliced pitted ripe olives
1/2 cup shredded sharp American cheese or cheddar cheese (2 ounces)
1 (8-oz.) can tomato sauce
3/4 cup soft bread crumbs (1 slice)
1 tablespoon margarine or butter, melted
1. Cut eggplant into 1/2-inch cubes. Cook eggplant cubes in the 2 tablespoons oil until tender. Remove from skillet.
2. In the same skillet cook onion and sweet pepper in the 1 tablespoon oil until tender, stirring frequently. Remove from heat. Stir in flour, salt, and
black pepper. Add olives.
3. Layer half the eggplant in a 1-1/2-quart casserole. Add half the olive mixture and half the cheese. Repeat layers. Pour tomato sauce over all.
Mix crumbs with melted margarine or butter; sprinkle over tomato sauce. Bake, uncovered, in a 375 degrees F oven about 30 minutes or until
edges are bubbly.
Makes 6 to 8 servings.
Nutrition facts per serving: calories: 191, total fat: 13 g, saturated fat: 3 g, cholesterol: 5 mg, sodium: 469 mg, carbohydrate: 17 g, fiber: 4 g,
protein: 4 g
Source: Better Homes and Gardens
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BLUEBERRY CRUMB CAKE
~Shared by Mary S., Nashville, TN
Yield: 9 to 12 servings
INGREDIENTS
- 4 tablespoons margarine
- 1 egg
- 5-1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup reduced-fat buttermilk
- 1/2 teaspoon vanilla
- Blueberry Crumb Topping (recipe follows)
DIRECTIONS
Beat margarine, egg, and Equal for Recipes in medium bowl until smooth. Mix in combined flour, baking powder, baking soda, salt, and
cinnamon alternately with combined buttermilk and vanilla, beginning and ending with dry ingredients.
Pour batter into greased and floured 8-inch square cake pan; sprinkle Blueberry Crumb Topping evenly over batter. Bake at 350 degrees F. until
toothpick inserted in cake comes out clean, 35 to 40 minutes. Serve warm.
Blueberry Crumb Topping:
Ingredients
- 1/3 cup all-purpose flour
- 3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon maple extract
- 4 tablespoons cold margarine, cut into pieces
- 1 cup fresh, or frozen, blueberries
Directions
Combine flour, Equal for Recipes, and cinnamon in small bowl; sprinkle with maple extract. Cut in margarine until mixture resembles coarse
crumbs. Add blueberries and toss.
Nutritional Information Per Serving (1/9 of recipe):
Calories: 196, Fat: 11 g, Cholesterol: 24 mg,
Sodium: 358 mg, Protein: 6.5 g, Carbohydrate: 18 g
Diabetic Exchanges: 1 Bread/Starch, 2-1/2 Fat
Source: "1001 Delicious Desserts for People with Diabetes"
PORK CHOPS IN CREAMY GARLIC SAUCE
~Shared by Luanne, FL
Yield: Makes 4 servings
Studies have shown that garlic is a proven antibiotic, reduces blood-cholesterol levels and is an effective decongestant. Also is
delicious.
Ingredients:
1 cup fat-free reduced-sodium chicken broth
1/4 cup cloves garlic, peeled and crushed (about 12 to 15 cloves)
1/2 teaspoon olive oil
4 boneless pork loin chops, about 1/4 inch thick each (about 12 ounces)
1 tablespoon minced fresh parsley
1/2 teaspoon dried tarragon leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon all-purpose flour
2 tablespoons water
1 tablespoon dry sherry
2 cups hot cooked white rice
Preparation:
Place chicken broth and garlic in small saucepan. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 25 to 30 minutes or until
garlic mashes easily with fork. Set aside to cool. Place garlic and broth mixture in blender or food processor. Cover; blend until purée
consistency is reached.
Heat olive oil in large nonstick skillet over medium-high heat. Add pork; cook 1 to 1-1/2 minutes per side or until browned. Pour garlic
purée into skillet. Sprinkle with parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 10 to 15 minutes or
until pork is juicy and barely pink in center. Remove pork from skillet; keep warm
Combine flour and water in small cup. Slowly pour flour mixture into skillet; bring to a boil. Cook and stir until mixture thickens. Stir in sherry. Serve
sauce over pork and rice. Garnish as desired.
* I did not add sherry----
Nutritional Information: Serving Size: 1 pork chop with about 1/4 cup sauce and 1/2 cup cooked rice Sodium 231 mg; Protein 23 g; Fiber 1 g;
Carbohydrate 27 g; Cholesterol 40 mg; Saturated Fat 3 g; Total Fat 9 g; Calories from Fat 28 %; Calories 293.
Dietary Exchange: Fat 1/2; Meat 2; Starch 2
CRANBERRY MOUSSE
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 cup boiling water
- 1 package (3 ounces) sugar-free cranberry-raspberry-flavored gelatin
- 1 can (16 ounces) whole-berry cranberry sauce (sugar free if possible)
- 2 cups light whipped topping
- 1/4 cup chopped toasted pecans
DIRECTIONS
Combine boiling water and gelatin, stirring until dissolved; stir in cranberry sauce. Refrigerate until mixture mounds when dropped from a spoon,
about 30 minutes. Fold in whipped topping.
Spoon into serving dishes and sprinkle with pecans. Chill until set, 2 to 3 hours.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 210, Fat: 5.9 g, Cholesterol: 0 mg, Sodium: 47 mg,
Protein: 1.1 g, Carbohydrate: 36.2 g
Diabetic Exchanges: 2-1/2 Bread/Starch, 1 Fat
Source: "1001 Delicious Desserts for People with Diabetes"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting.
Thanks!
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VANILLA CUSTARD CUPS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
1 egg
1 cup milk
3 tablespoons brown sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt, optional
1/8 teaspoon ground nutmeg
In a bowl, beat egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg.
Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife
inserted near the center comes out clean.
Yield: 2 servings.
Nutritional Analysis: One serving (prepared with egg substitute equivalent to one egg, skim milk and without salt) equals 75 calories, 119 mg
sodium, 3 mg cholesterol, 6 gm carbohydrate, 8 gm protein, 1 gm fat.
Diabetic Exchanges: 1/2 skim milk, 1/2 lean meat.
STIR-FRIED RED CURRY BEEF AND EGGPLANT FOR TWO
~Shared by Mary S., Nashville, TN
Serves 2 as a main dish with rice.
1 tablespoon soy sauce
2 teaspoons light brown sugar
6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
1 1/2 teaspoons fresh lime juice from 1 lime
1/4 cup low-sodium chicken broth
1 tablespoon coconut milk plus an additional 1 1/2 teaspoons
1 1/2 teaspoons fish sauce
1/2 teaspoon cornstarch
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
3/4 teaspoon red curry paste
1 tablespoon vegetable oil
1 small eggplant (about 1/2 pound), peeled and cut into 3/4-inch cubes (about 3 cups)
1 cup packed fresh basil leaves
Lime wedges, for serving (optional)
Combine soy sauce and 1/2 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring
once. Meanwhile, whisk remaining sugar, lime juice, chicken broth, coconut milk, fish sauce, and cornstarch in medium bowl. Combine garlic,
curry paste, and 1/2 teaspoon oil in small bowl.
Drain beef and discard liquid. Heat 1 teaspoon oil in 10-inch nonstick skillet over high heat until just smoking. Add beef to skillet in single layer,
breaking up any clumps. Cook, without stirring, for 1 minute, then stir and continue to cook until beef is browned, 1 to 2 minutes. Transfer beef to
clean bowl. Rinse skillet clean and dry with paper towels.
Add remaining oil to now-empty skillet and heat until just smoking. Add eggplant and cook, stirring frequently, until browned and no longer
spongy, 4 to 6 minutes. Push eggplant to sides of skillet to clear center; add garlic-curry mixture to clearing and cook, mashing with spatula, until
fragrant, 15 to 20 seconds. Stir to combine garlic-curry mixture with eggplant. Return beef and any accumulated juices to skillet and stir to
combine. Whisk sauce to recombine, then add to skillet along with basil leaves; cook, stirring constantly, until sauce is thickened and evenly
distributed, about 30 seconds. Transfer to serving platter and serve, passing lime wedges separately if using.
CHICKEN TARRAGON
~Submitted by Maggie, TX
1/2 stick of butter to be clarified
2 pieces of boneless chicken breasts
palmful of dried tarragon
salt and freshly ground red peppercorns
Clarify the butter by simmering it in a small pan. Spoon off the foam. Then strain by pouring butter through cheesecloth into a cup.
Heat the clarified butter on high heat. Coat the chicken with the tarragon and sear on all sides for a minute or two. Then lower heat to medium-low
and cook covered for about 25 minutes, turning and dusting with more tarragon.
Serves 2.
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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APPLEBEE'S BABY BACK RIBS
3 racks (about 1 pound each) pork baby back ribs, each cut in half
Barbecue Sauce:
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork
tender.
Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or
until slightly thickened.
Heat broiler. Line broiler pan with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches
from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly
charred.
Servings: 3
BASIL CHICKEN PARMIGIANA
Prep: 25 min.
Cook: 4 min. per batch
Bake: 20 min.
Open a bag of pre-washed mixed salad greens, and top with sliced grape or cherry tomatoes, red onion slices, and a drizzle of light balsamic
vinaigrette for a zesty accompaniment.
8 ounces uncooked whole wheat rotini
4 (6-ounce) skinned and boned chicken breasts
2/3 cup Italian-seasoned breadcrumbs
1/2 cup grated Parmesan cheese, divided
1/2 cup egg substitute
1 tablespoon olive oil
1 (26-ounce) jar low-fat pasta sauce
1/4 cup sliced fresh basil
1 cup (4 ounces) shredded low-fat mozzarella cheese
2 tablespoons minced fresh Italian parsley
Prepare pasta according to package directions, omitting salt and oil. Drain and keep warm.
Cut each chicken breast into 2 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat
mallet or rolling pin.
Combine 2/3 cup breadcrumbs and 1/4 cup Parmesan cheese. Dip chicken in egg substitute, and dredge in breadcrumb mixture.
Brown chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat, 1 to 2 minutes on each side; remove chicken from
skillet.
Stir together pasta sauce and basil; spoon half of sauce into an 11- x 7- inch baking dish. Arrange chicken in an even layer over sauce; pour
remaining sauce over chicken. Sprinkle evenly with mozzarella cheese and remaining 1/4 cup Parmesan cheese.
Bake at 350° for 20 minutes or until mozzarella cheese is lightly browned and sauce is bubbly around edges. Remove from oven, and sprinkle
with 2 tablespoons parsley. Serve chicken over hot cooked pasta.
Yield: Makes 8 servings (serving size: 1 chicken breast half and 1/2 cup pasta)
CALORIES 337 (21% from fat); FAT 8g (sat 2.9g,mono 2.2g,poly 0.8g); PROTEIN 33.8g; CHOLESTEROL 61mg; CALCIUM 364mg; SODIUM
732mg; FIBER 4g; IRON 2.8mg; CARBOHYDRATE 33.2g
Source: Southern Living, January 2006
ARMADILLO EGGS
24 fresh, medium jalapeño peppers
1 pound mild pork sausage
2 cups Bisquick
1 16-ounce package shredded cheddar cheese
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 16-ounce package Monterey Jack cheese, cubed
Preheat oven to 325°F.
Cut a slit down the side of each jalapeño. Remove and discard the seeds and as much of the pulp as possible. Trim off the stems. Set
aside.
Combine the sausage, Bisquick, cheddar cheese, red pepper flakes and garlic salt in a large bowl. Mix well.
Insert one or two cubes of the Monterey Jack cheese into each jalapeño. Pinch off a portion of the sausage mixture and shape it around
each jalapeño, covering it completely. Arrange the eggs evenly on a greased baking sheet, and bake for 25 minutes until lightly
browned.
GROUND BEEF AND BISCUIT CASSEROLE
1 lb. ground beef
1 (16 oz.) can pork and beans
3/4 c. barbecue sauce
2 tbsp. brown sugar
1 tbsp. minced onion
1 pkg. 10 flaky biscuits, halved
1 c. Cheddar cheese, shredded
Brown hamburger. Add beans, barbecue sauce, brown sugar and minced onion. Cook until bubbly. Place in greased 2 quart casserole. Place
biscuits (cut side down) on beef mixture. Sprinkle Cheddar cheese over the top. Cook at 375 degrees for 20-25 minutes or until biscuits are
golden brown.
O'CHARLEY'S BAKED POTATO SOUP
Ingredients:
3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
16 ounces Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Directions:
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until
3/4 cooked.
In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and- half,
stirring constantly. Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce.
Cover and cook over low heat for 30 minutes, stirring occasionally.
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
Source: CDKitchen
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one
of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a
personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to
the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no
alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any
combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your
"send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle.
Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust
or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so
that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top
shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low
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