Publisher's Desk...
Good morning to everyone in the a2z family. The outing with my daughter and
mother went very well yesterday. The program we attended took twice as long as
projected but was well worth the time. Mother, Angela and I had lunch afterwards
which was most enjoyable. After we kissed my mother good-bye, we went shopping
(every teen needs new clothes for vacation, right?). By the time this
sleepy-headed publisher made it home and napped it was 4:30. Quite a long "day"
as I had worked all night beforehand.
We have a grand finale today to the Fire Up That Grill! theme. I'm sure you
will agree that this theme was a great success. As pleased as I am, I believe
our current theme can be terrific fun, especially for those of you who are
clever (and sneaky!). Recipes that are red, white, and/or blue reside in
everyone's files. And those with the colorful description are everywhere, too. I
have great hopes for the Star Spangled Recipes theme. Maybe this lazy
Sunday afternoon is the perfect time for you to send some in?
This next week will be a busy one for me. Besides being on graves, my schedule
is for that odd week when we get only one day off. I have a class to teach the
next week and have preparations to make. I also have a full week ahead of
activities in which my children are involved, all during the day. Luckily a
couple of their friends parents are able to help out some with transportation
and chaperoning. I recall summers as a child and the rule at our house was "not
going to school is your vacation". Nowadays, many kids get bored and need to be
entertained. My kids don't get "entertained" as much as many of their friends,
but are often invited to attend and I will allow for some of it. All of which
allows for little sleep, lol.
I hope you have a wonderful day. Include some quiet time, and be safe in that
blazing sun. We want everyone to join us here tomorrow without YOU being red,
white, and blue!
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Enjoy!
Ramblings...
WHY GOD CREATED CHILDREN
(AND IN THE PROCESS GRANDCHILDREN)
To those of us who have children in our lives, whether they are our own,
grandchildren, nieces, nephews, or students...here is something to make you
chuckle. Whenever your children are out of control, you can take comfort from
the thought that even God's omnipotence did not extend to His own children.
After creating heaven and earth, God created Adam and Eve.
And the first thing he said was "DON'T!"
"Don't what?" Adam replied.
"Don't eat the forbidden fruit." God said.
"Forbidden fruit? We have forbidden fruit? Hey Eve...we have forbidden
fruit!!!!!"
"No Way!"
"Yes way!"
"Do NOT eat the fruit!" said God.
"Why"
"Because I am your Father and I said so!" God replied, wondering why He hadn't
stopped creation after making the elephants.
A few minutes later, God saw His children having an apple break and He was
ticked!
"Didn't I tell you not to eat the fruit?" God asked.
"Uh huh," Adam replied.
"Then why did you?" said the Father.
"I don't know," said Eve.
"She started it!" Adam said
"Did not!"
"Did too!"
"DID NOT!"
Having had it with the two of them, God's punishment was that Adam and Eve
should have children of their own. Thus the pattern was set and it has never
changed.
BUT THERE IS REASSURANCE IN THE STORY!
If you have persistently and lovingly tried to give children wisdom and they
haven't taken it, don't be hard on yourself. If God had trouble raising
children, what makes you think it would be a piece of cake for you?
THINGS TO THINK ABOUT!
1. You spend the first two years of their life teaching them to walk and talk.
Then you spend the next sixteen telling them to sit down and shut up.
2. Grandchildren are God's reward for not killing your own children.
3. Mothers of teens now know why some animals eat their young.
4. Children seldom misquote you. In fact, they usually repeat word for word what
you shouldn't have said.
5. The main purpose of holding children's parties is to remind yourself that
there are children more awful than your own.
6. We childproofed our homes, but they are still getting in.
ADVICE FOR THE DAY:
Be nice to your kids. They will choose your nursing home one day.
AND FINALLY: IF YOU HAVE A LOT OF TENSION AND YOU GET A HEADACHE, DO WHAT IT
SAYS ON THE ASPIRIN BOTTLE: "TAKE TWO ASPIRIN" AND "KEEP AWAY FROM CHILDREN"
Quick, send this on to 10 people within the next 5 minutes. Nothing will happen
if you don't, but if you do, 10 people will be laughing!!
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Did You Know?...
The Magic Behind the Marinade
The idea of marinating is not a new one. For hundreds of years cooks have been
making marinades , using natural ingredients, to fulfill three important
functions for the meat that they cook: to flavor, to moisturize and to
tenderize. The fun thing about marinades is that the formula is so flexible --
you can use just about any ingredient you fancy! Each ingredient in a marinade
serves a specific purpose, and once you understand what goes on in that fragrant
concoction your meat is submerged in, you can start inventing your own amazing
marinades
Fabulously Fragrant and Flavorful
The main role of marinades is to add flavor to food. A plain grilled chicken
breast tastes pretty good, but a grilled chicken breast that's been bathed in an
orange, ginger and sesame marinade for a few hours tastes absolutely
spectacular! The kinds of flavors you can add to your marinade are only as
limited as your imagination and the contents of your pantry. Choose some
flavorful, spicy, fragrant, or aromatic ingredients that taste good together.
These can include any fresh or dried herb or spice, but don't forget about other
tasty things like fresh and dried chile peppers, onions, shallots, garlic,
ginger and citrus zest , as well as prepared condiments like mustard, ketchup,
or plum sauce. One word of caution: don't add salt to the meat until right
before you cook it. Salt can leech out the moisture, turning your meal dry and
tough
Sweet Meat
Many marinades contain sweet ingredients. Not only does a note of sweetness
taste delicious in most meats, but sugars on the surface of a piece of meat will
become caramelized when exposed to heat, lending an appealing brown color and a
deep, rich flavor. Some good sweet ingredients for marinades include sugar, corn
syrup, honey, fruit juice or even soda pop.
Moist 'n' Juicy
Marinades also add moisture to foods, particularly when the marinade contains
some sort of fat. Generally, oils are better to use than butter or margarine,
because oils will remain liquid when refrigerated. In the oil category, try
olive, peanut, sesame, walnut or chile. You can also use milk, coconut milk,
buttermilk, or yogurt.
Love Me Tender
Additionally, marinades are widely believed to tenderize meats. This is a
controversial topic, though. It's true that the acidic ingredients in a marinade
have a tenderizing effect on proteins, but since the marinade only touches the
surface of the meat, not the inside, the added tenderness is usually somewhat
minimal. Powdered store-bought meat tenderizers usually contain natural enzymes
derived from papayas. These enzymes serve to break down the tissue of the meat,
but when this kind of tenderizer is left on the meat too long, it can make the
meat mushy, so use caution. Interestingly, dairy products are the only
ingredients that have been proven to tenderize meat all the way through while at
the same time preserving the texture. Buttermilk and yogurt are especially
popular for this purpose. Other acidic ingredients, whether or not they will
significantly tenderize a piece of meat, will do a great job of balancing out
the sweet, spicy and aromatic flavors of a marinade and can be just the right
finishing touch you're looking for. Some of the tastiest acidic notes to add to
a marinade include lemon juice and lime juice, as well as all kinds of vinegar,
from cider vinegar to red or white wine vinegar, to sherry vinegar or balsamic
vinegar. Also try your favorite wine, beer or liquor for a flavor that's both
tangy and rich.
Mixing and Matching
Today we have a staggering array of ingredients and ethnic flavors available to
us, and the possibilities for concocting delicious marinades are more exciting
than ever. Remember that you don't necessarily need to empty your entire spice
rack into your marinade mixture in order to create something delectable. Decide
what you want the predominant flavors to be, and stick with that idea. This
doesn't mean you can't create complex flavors when you want to, and it certainly
doesn't mean you should be hesitant about experimenting! However, it helps to
understand which ingredients complement each other most beautifully.
Soak it In
Wondering how long you should let the marinade work its magic? Most seafood
shouldn't stay in for longer than an hour; boneless chicken breast only needs
about two hours. Pork loin can soak for four hours, lamb can go from four to
eight hours, and you can leave beef for 24 hours or more. More delicate meats
like seafood and skinless chicken will become mushy from the acid in the
marinade if they soak too long, so keep an eye on the clock.
Hamburger Heaven
Few things are more satisfying than a juicy burger grilled to perfection and
tucked into a toasted bun slathered with your favorite condiments. Everyone
knows how to make hamburgers, but when was the last time that you actually ate a
burger that made you drool with anticipation to gaze at it on the plate, moved
you to tears of joy while savoring each bite, and caused you to have recurring
dreams about it afterwards? Hamburgers can and should be that good, especially
during barbecue season when hamburger heaven is only as far away as your own
backyard! People around the world who scoff at hamburgers for being lowbrow
American food have obviously never experienced a burger done right: smoky,
char-grilled exterior, succulent interior, dripping with juice and sauce and
cheese, all barely contained by a chewy, toasty roll-that's what a hamburger is
all about!
Mix and Match
The kind of ground beef you use for your hamburger patties is completely up to
you. Meat with a higher fat content will be juicier, but it will also shrink
more when it cooks. If you shop at a grocery store or a butcher that grinds
their own beef, choose coarsely ground beef for juicier burgers with a more
pleasing texture.
Raw hamburger patties do not stand up well to marinades since, of course, they
are made of ground beef and will fall apart if left to soak in liquid. However,
that doesn't mean that you need to forego the extra flavor that marinades add to
meat. Burgers should never be mundane! You can mix all sorts of seasonings and
surprises right into the ground beef before you form the patties. Here are a few
suggestions:
Fresh or dried herbs and spices
Dehydrated or fresh minced onion and garlic
Seasoning mixes for soups or salad dressings
Your favorite cheese, such as Blue cheese, goat cheese, Gorgonzola, Feta,
Stilton, Cheddar, or pepperjack
Prepared sauces including barbecue sauce, soy sauce, teriyaki sauce,
Worcestershire sauce, hot pepper sauce, Hoisin sauce, plum sauce, oyster sauce,
salsa, or salad dressing
Other tidbits like olives, capers, chopped tomatoes, diced chiles, crumbled
bacon, or minced ham
You can add just about anything you like to your burgers, but whatever you do,
DON'T mix salt into the beef, especially if you're not going to grill the
patties right away. Salt will extract moisture from the meat, leaving you with
bone-dry burgers. Instead, sprinkle each burger with salt right before you put
it on the grill. Use a light touch when combining seasonings and tidbits with
the ground beef. If you mix it too much, your burgers will be dense and heavy.
Once you have concocted your ground beef masterpiece, you can leave it in the
refrigerator for several hours to allow all the flavors to mingle and intensify.
To form the patties, wet your hands a little to keep the meat from sticking to
them. For juicier burgers, make those patties nice and thick! The more fat your
ground beef has in it, the more your burgers will shrink, so either buy
extra-lean beef, or make the patties quite a bit bigger than the buns. You can
form the patties ahead of time; just stack them on a plate with waxed paper
between each one, and cover the whole plate with plastic wrap before you put it
in the refrigerator.
Wonderful Buns
Choose a bun that will do justice to your burger! A hamburger bun is more than
just an edible meat vehicle; opt for something that will enhance the total
burger experience, adding taste and texture. Also, make sure you pick something
substantial that will not disintegrate when those juices start flowing. Some of
our favorites are sesame seed buns, French rolls, onion rolls, Kaiser buns,
pumpernickel rye, ciabatta rolls, slices of focaccia bread, and slabs of hearty
country-style bread. It's a crime not to grill the bread before you tuck a
hamburger into it, so go the extra mile and start toasting those buns when the
meat is almost done.
The Secrets of Sizzling Success
It's always better to be organized before you start cooking, but with
barbecuing, it's imperative. Barbecuing is a beloved activity for most people;
for the wonderfully primal experience of cooking their food over open flames,
and the refreshing sensation of standing outside with a cold drink in one hand
and a spatula in the other, chatting with friends and family as they leisurely
prepare dinner. So, make barbecuing the idyllic experience it should be by
getting yourself organized before the meat ever touches the grill. You must
gather everything you will need before you begin cooking, because you shouldn't
leave the grill unattended--for the sake of safety, and for the sake of
perfectly cooked, succulent burgers. In addition to the plateful of hamburger
patties, you will need: dishes of salt and pepper for seasoning; whatever sauce
you are using; veggies you want to grill alongside your burgers, such as sliced
onions and bell peppers; buns to grill when the burgers are almost done; a clean
plate or platter to place the burgers on when they are ready; and a heat-proof
spatula.
Hamburgers should be cooked at high heat to give them a nice char-grilled
exterior and seal in the juices. When you first slap your burgers onto the
grill, they will stick there. Don't try to move them right away, though, or
you'll make a mess and tear apart your beautiful patties. After a few moments of
sizzling over the coals, the burgers will begin to release some fat and firm up,
and they will no longer be stuck to the grill. Check the facedown sides of the
patties after a couple of minutes; if they're dark brown, it's time to flip
them. Once you've flipped the burgers, keep a close eye on them; if it looks
like they're getting a little too blackened before the inside can catch up, you
can move them to a cooler part of the grill to finish cooking.
Don't baste the burgers with sauce until they are partway done. As soon as the
first side is cooked and you have flipped each burger, you can carefully brush
sauce onto it, or lay a slice or two of cheese over the top. Just make sure not
to flip it again, or your grill will be covered with a charred, sticky mess! And
by the way, treat those burgers with loving care: don't press down on them with
the spatula to speed up cooking time, or you'll squeeze out all those precious
juices and waste them on the hot coals below, leaving you with a tough, dry
patty. Once your burgers begin to feel firm to the touch, check one of them for
doneness. (If you put them all on the grill at the same time, they should all be
ready at the same time.) The only thing left to do is flip them onto a clean
plate (NOT the one that held them when they were raw!) and grill those buns to
roasty, toasty perfection. Now slather on your favorite condiments and brace
yourself for burger bliss!
What are you waiting for? Go fire up that grill!
Source: Various internet; AllRecipes; www.beef.org/
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The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
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Discussion Forum
A to Z Recipes Family Reunion Plans
My family is planning a road trip in late June and I'd love to meet some of you along the way. We will be driving to Florida (from the Houston, Texas area). We had wanted to take this trip last year and could not afford to (not that we can now, lol). Unfortunately, the person my children most wanted to see for the first time in their lives, their paternal grandfather, died a few weeks ago. I'd like to ensure that they see the remaining relatives while all enjoy good health. If you live near one of these cities, maybe some of us can finally meet, face to face.
How about a cup of coffee? Great! Let's meet! Here is my schedule for when and where I will be:
-Wednesday morning, June 23rd, Biloxi, MS
-Saturday afternoon, June 26th, Leesburg, FL
If you'd like to discuss this, make plans, offer some feedback, help me decide exactly where in each city to meet, you may do it right here and now.
I look forward to meeting with each of you and perhaps hearing what you have to say about us meeting in YOUR area next.
Discuss a2z Family Reunion
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Next Monthly Theme...
Star Spangled Recipes
So, what would a theme so named mean, exactly? Well, I am hoping to liven things up a bit around the a2z house. What we'll be looking for in the month of June (hint: the theme issue is to be posted on July 4th) are recipes that either have "red" "white" and/or "blue" in the title - or - recipes that are red, white, and/or blue in appearance. It's really simple and could be great fun.
Here are some examples:
"Beet Salad" (red in appearance)
"White Chocolate Mousse" ("white" in appearance and title)
"Mom's Blue Cheese Dressing" ("blue" in title)
"Strawberry Cream Pie" ("red" and "white" in appearance)
"Blueberry Pancakes" ("blue" in appearance and title)
"Creamy Fruit Salad" ("red" cherries, "blue" berries, "white" whipped cream)
For those of you who find themes difficult because you do not have recipes of a certain persuasion, the gig is up??¦everyone has a recipe that will fit in here. I am looking forward to first-time participants as well as our "regulars". Now is a perfect time to spend a few minutes sending in a recipe to share. If you don't, I will certainly be "blue".
Here is the recipe submission set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes 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 are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are 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.
The deadline for July's theme issue is Friday, June 25th.
Theme recipes must have subject: "Star Spangled Recipes" and will be posted on Sunday, July 4th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Crazy Corner...
The Barbecue
Definition of Outdoor Barbecuing: It's the only type of cooking a "real" man
will do.
When a man volunteers to do such cooking, the following chain of events is put
into motion.
1) The woman goes to the store.
2) The woman fixes the salad, vegetables, and dessert.
3) The woman prepares the meat for cooking, places it on a tray along with the
necessary cooking utensils, and takes it to the man, who is lounging beside the
grill, beer in hand.
4) The man places the meat on the grill.
5) The woman goes inside to set the table and check the vegetables.
6) The woman comes out to tell the man that the meat is burning.
7) The man takes the meat off the grill and hands it to the woman.
8) The woman prepares the plates and brings them to the table.
9) After eating, the woman clears the table and does the dishes.
10) The man asks the woman how she enjoyed "her night off." And, upon seeing her
annoyed reaction, concludes that there's just no pleasing some women.
You Know Your Church is A Redneck Church if.....
Shared by Marjorie, KS
You Know Your Church Is A Redneck Church if... the finance committee refuses to
provide funds for the purchase of a chandelier because none of the members knows
how to play one.
You Know Your Church Is A Redneck Church if... people ask, when they learn that
Jesus fed the 5000, whether the two fish were bass or catfish, and what bait was
used to catch 'em.
You Know Your Church Is A Redneck Church if... when the pastor says, "I'd like
to ask Bubba to help take up the offering," five guys and two women stand up.
You Know Your Church Is A Redneck Church if... opening day of deer season is
recognized as an official church holiday.
You Know Your Church Is A Redneck Church if... a member of the church requests
to be buried in his 4-wheel-drive truck because "It ain't never been in a hole
it couldn't get out of." (Love it!)
You Know Your Church Is A Redneck Church if... the choir is known as the "OK
Chorale".
You Know Your Church Is A Redneck Church if... in a congregation of 500 members,
there are only seven last names in the church directory.
You Know Your Church Is A Redneck Church if... Baptism is referred to as
"branding".
You Know Your Church Is A Redneck Church if... high notes on the organ set the
dogs on the floor to howling.
You Know Your Church Is A Redneck Church if... people think "rapture" is what
you get when you lift something too heavy.
You Know Your Church Is A Redneck Church if... the baptismal pool is a #2
galvanized washtub.
You Know Your Church Is A Redneck Church if... the choir robes were donated by
(and embroidered with the logo from) Billy Bob's Barbecue.
You Know Your Church Is A Redneck Church if... the collection plates are really
hub caps from a '56 Chevy.
You Know Your Church Is A Redneck Church if... instead of a bell, you are called
to service by a duck call.
You Know Your Church Is A Redneck Church if... the minister and his wife drive
matching pickup trucks.
You Know Your Church Is A Redneck Church if... the communion wine is Boone's
Farm "Tickled Pink".
You Know Your Church Is A Redneck Church if... "Thou shalt not covet" applies to
hunting dogs, too.
You Know Your Church Is A Redneck Church if... the final words of the
benediction are, "Y'all come back now!! Ya Hear"
?
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
DAVID'S BOURBON BARBECUE SAUCE
~Submitted by Larry Holmes, Ontario, Canada
Source: The Toronto Star, May 19, 2004
?? cup each: ketchup, orange juice
?? cup bourbon
3 tablespoons butter
2 tablespoons each: cinder vinegar, Worcestershire sauce
3 cloves garlic, minced
4 teaspoons minced onion
?? teaspoon liquid smoke
?? teaspoon hot pepper sauce
?? teaspoon salt
Mix ingredients in small saucepan. Bring to boil over medium heat. Reduce heat
to low; simmer 30 minutes.
If desired, use half to baste meat and half as a table sauce. (Refrigerate in
tightly sealed jar up to 2 weeks.)
Makes 1 cup.
CARROT PINEAPPLE SALAD
~Submitted by Treva, NC
Make this beautiful salad ahead of time, and cut into squares to serve. The
combination of shredded carrots and sweet pineapple is really delicious.
1 envelope unflavored gelatin
1/2 cup cold water
1/3 cup sugar
1/4 tsp. salt
1 cup boiling water
1/4 cup lemon juice
1/2 cup coarsely chopped pecans
8-oz. can crushed pineapple, well drained
2 large carrots, coarsely grated
In large bowl, sprinkle gelatin over cold water and let stand 2-3 minutes. Then
pour sugar and salt on top of gelatin. Pour boiling water over all and stir
until sugar and gelatin are dissolved. Add lemon juice and stir to blend. Add
pecans, pineapple, and grated carrot. Pour into 8" square glass baking dish.
Cover and chill 4 hours until firm. Cut into squares to serve and top with a bit
of mayonnaise.
9 servings
Calories: 180, Fat: 8 grams, Sodium: 11 mg, Carbs: 24 grams, Vitamin A: 45% DV
DELORIS'S SALAD
~Submitted by Shirley in Green and Beautiful Washington State
This came from my sister and I can't believe how good it is.
6 Chicken breast, cooked done and diced
1 c. chopped celery
4 oz. toasted slivered almonds
2 tsp grated onion (reconstituted okay)
1 can pineapple tidbits (2 1/2 c. size)
2 c. seedless grapes cut in halves
equal parts of sour cream and salad dressing (miracle whip)
2tsp. curry powder very optional.
Cool out cooked breast meat. Dice and add the rest of the ingredients. Serve.
BARBECUED PORK LOIN
12 to 16 servings
~Submitted by Pat, Auburn, WA
8 pounds pork loin roast
Salt and pepper
Barbecue Sauce
1/2 cup (1 medium) chopped onion
1 clove garlic, minced or 1/8 tsp. instant minced garlic
2 Tbsp. oil or shortening
1 cup catsup
1/2 cup water
1/4 cup firmly packed brown sugar
1 tsp. salt
1/4 tsp. crushed leaf thyme
3 Tbsp. Worcestershire sauce
2 tsp. prepared mustard
1 lemon, thinly sliced
Dash Tabasco sauce
Sprinkle meat with salt and pepper. Prepare barbecue sauce by saut?©ing onion and
garlic in oil in fry pan until tender. Add remaining ingredients. Bring to a
boil and simmer for 5 minutes.
Run spit through center of meat, making sure it is evenly balanced. Secure to
rotisserie with heavy cord. Insert meat thermometer to tip is in center of roast
but not resting in fat, bone or on the rod. Arrange coals for roasting meat;
grill over hot coals for 2 hours until meat thermometer reaches 140F. Continue
grilling brushing with barbecue sauce every 20 minutes until roast reaches 170F
internal temperature, about 1-1/2 to 2 hours longer.
Nutrition (1 serving): 610 calories; 38g protein; 8g carbohydrate; 46g fat;
360mg sodium; 85g potassium.
Source: Pillsbury??™s Let's Have a Barbecue, 1982.
CARIBBEAN CHICKEN GRILL WITH PINEAPPLE SALAD
(Se
18471/34215_CaribChixGrill.jpg
ixGrill.jpg" target="new">photo.)
~Submitted by Treva, NC
Preparation time: 15 minutes
Marinating time: 30 minutes-1 hour
Total time: 10-15 minutes
Serves 4
Ingredients
1 (8 oz.) can pineapple tidbits or chunks
1/4 cup CRISCO Oil
2 tablespoons lime juice
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon sugar
4 boneless, skinless chicken breast halves
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 small jalapeno pepper, minced
2 tablespoons chopped cilantro
Salt and pepper to taste
Preparation
Drain pineapple juice into a 1 cup measure. Add Crisco Oil, lime juice, garlic,
red pepper flakes and sugar; mix well.
Place chicken in a large zippered plastic bag or glass utility dish. Pour all
but 1 tablespoon of marinade over chicken. Cover and refrigerate chicken for 30
minutes to 1 hour.
Meanwhile, place pineapple in a medium-sized serving bowl. Add red bell pepper,
red onion, jalape?±o, cilantro and reserved 1 tablespoon of marinade. Toss well
and season with salt and pepper to taste.
Heat grill to medium. Remove chicken from marinade; season with salt and pepper.
Grill, turning once, for 10 to 15 minutes or until cooked through.
Serve with Pineapple Salad.
Source: Crisco Cooks
ORIENTAL PORK KABOBS
~Submitted by Janette, Ontario, Canada
2 pounds lean, boneless pork
1 teaspoon powdered ginger
1/2 teaspoon coarsely ground black pepper
3 garlic cloves, minced
1/2 cup soy sauce
1 16 ounce can pineapple chunks
8 preserved kumquats, halved
Cut pork into 1 inch cubes; sprinkle with ginger, pepper and garlic.
Pour soy sauce over pork, toss with pork to coat.
Refrigerate for 2 hours, turning pork once or twice. Drain, saving marinade.
Thread pork, pineapple chunks and halved kumquats alternately onto skewers.
Grill 4 inches above coals until pork is well done, about 30 minutes. Turn
several times and baste with marinade.
Makes 4 servings.
SHIRLEY'S BUNDLE PACKS
For one or a multitude
~Submitted by Shirley, Bellingham, WA
Take time to make these as they are great for a speedy meal and kids love them.
Take a peace of heavy duty foil about 24 inches long
Fold over edges to form a pouch leaving one end open.
Into Bundle Pouches put in one of the following;
1 polish sausage cut in 4ths
2 all beef hot dogs cut in half or pennies
1 chicken breast, debone and skin removed
1/4 of hamburger patted into a patty.
1 pkg of Philly Steak slices or meat cut super thin.
1 pork steak or chop
Add to your package after your choice of meat:
1 carrot cut julienne
1 thick slice of onion or 4 peeled pearl onions
1 small to medium potato. Peeled and sliced
Other veggies of your choice
3 Tbl. of cream soup. mushroom, chicken, celery
salt and pepper to taste
Seal by folding over end in a drugstore fold and set on grill and bake 45 to 1
hour or in your oven at 350 for one hour.
Note I cut them open with scissors and as they are super hot use care in doing
this. Double the amount for another person so every one has their own pack.
These work good on a rack in a cast iron dutch oven also. Enjoy!
JAMAICAN JERK PORK TENDERLOIN
~Submitted by Mary, TN
2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 to 4 Scotch bonnet or Habanero peppers, seeded and chopped
1 (1-1/2-pound) pork tenderloin, trimmed
Cooking spray
Place first 15 ingredients in a blender or food processor, and process until
smooth.
Slice pork lengthwise, cutting to, but not through, other side. Open halves,
laying each side flat. Slice each half lengthwise, cutting to, but not through,
other side; open flat. Combine pork and green onion mixture in a dish or large
zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours.
Remove pork from dish or bag; discard remaining marinade. Prepare grill. Place
pork on grill rack coated with cooking spray; grill 8 minutes on each side or
until meat thermometer registers 160` (slightly pink).
YIELD: 4 servings (serving size: 3 ounces pork)
BACON STUFFED JUMBO BURGERS
~Submitted by Barbara, Chula Vista, CA
4 slices of bacon
1/4 cup finely chopped celery
1 3-ounce can chopped mushrooms, drained
2 beaten eggs
3/4 cup herb-seasoned stuffing mix
2 tablespoons chopped onion
2 tablespoons snipped parsley
2 tablespoons milk
1 tablespoon Worcestershire sauce
2 pounds extra-lean ground beef
Catsup, warmed
In skillet cook bacon till crisp; drain, reserving 2 tablespoons drippings.
Crumble bacon; set aside.
Cook celery and onion in reserved drippings till tender. Stir in bacon and
mushrooms. Set aside.
Stir together eggs, stuffing mix, onion, parsley, milk, Worcestershire sauce,
1/2 teaspoon salt, and dash pepper.
Add ground beef; mix well. Divide mixture in half.
On sheets of waxed paper, pat each half onto an 8 inch circle. Spoon stuffing
over one circle of meat to within 1 inch of edge. Top with second half of meat;
peel off top sheet of waxed paper. Seal edges of meat.
Invert burger onto greased wire grill basket; peel off paper. Grill over medium
hot coals 15 to 18 minutes. Turn and grill 15 to 18 minutes more or to desired
doneness. Cut burger into wedges; serve with catsup.
Makes 6 to 8 servings.
Better Homes & Garden His Turn to Cook - Published 1983
BEST-EVER BBQ SAUCE
~Submitted by Jessica, Corfu, Greece
(Goes on EVERYTHING: chicken, beef, pork, can be used with a pot roast (or in
the crock pot) to make "bbq beef" or works with beans for "bbq beans". It is,
however, *excellent* on ribs...!)
2 tablespoon olive oil
1 medium onion -- chopped
2 cloves fresh garlic -- minced
1-1/2 cup catsup (may use spicy catsup or even tomato sauce)
3/4 cup cider vinegar (nice secret ingredient, 1/2 lime squeezed in)
6 tablespoons brown sugar
1 teaspoon chili powder (more to taste)
1 teaspoon dry mustard
1/8 teaspoon cayenne (more to taste- but carefully!)
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper
salt to taste (optional)
In a nonstick saucepan, saute the onions and garlic in olive oil, until they are
softened, about 5 minutes. Mix in the remaining ingredients, reduce the heat to
low, and cook the mixture until it thickens, approximately 30 minutes. Stir
frequently. If the consistency is thicker than you prefer, add a little water.
Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks.
MAKES ABOUT 2 CUPS
RICE PILAF
~Submitted by Shirley, Borrego Springs, CA
Butter
Garlic, minced
Green Onions, chopped (white and green parts separate)
Mushrooms, sliced
White Rice
Wild Rice
Chicken Broth
Pine Nuts or sliced Almonds, toasted
Melt butter in skillet with tight fitting lid. Add rices and saut?© for a few
minutes. Add mushrooms, garlic and white parts of onions and saut?© for a few
minutes. Add broth; bring to boil, lower heat to a simmer and cover. Add green
tops and nuts just before serving. May also add frozen thawed green peas at the
end if desired.
You need about 2 times broth as rice (2 cups white rice-1 cup wild=6 cups
broth). Simmer about 25 min.
OVER-THE-COALS-DINNER
4 servings
~Submitted by Pat, Auburn, WA
There is absolutely no kitchen "heat-up" or cleanup with this all-in-one recipe.
1 (12x10x2-1/2-inch) foil baking pan*
1 (l lb.) pkg. ring bologna, cut into 1-in-thick slices**
3 medium baking potatoes, sliced
2 cups frozen cut green beans
1/2 cup red bell pepper strips
1/4 cup margarine or butter, melted
1/2 tsp. garlic powder
1/4 tsp. cracked black pepper
*The strength of a purchased foil baking pan (versus a packet made from
heavy-duty aluminum foil) is necessary for the success of this recipe. For ease
in removing foil pan from the grill, gently slide the pan onto a cookie sheet.
**I have used smoked sausage for a wonderful rich taste. Substitute light
bologna for the regular bologna and save about 6 grams of fat per serving.
1.Heat grill. Spray foil pan with nonstick cooking spray.
2.Arrange bologna, potatoes, green beans and bell pepper randomly in sprayed
pan. Pour melted margarine evenly over mixture; toss to coat. Sprinkle with
garlic powder and pepper
3.When ready to grill, place pan on gas grill over medium heat or on charcoal
grill 4 to 6 inches from medium coals. Cover grill; cook 20 to 25 minutes or
until vegetables are tender, stirring frequently.
Note: To broil, place food on broiler pan and broil 4 to 6 inches from heat
using times provided above as guide.
Nutrition (1 serving): 580 calories, 400 calories from fat;
44g total fat, 14g saturated;
60mg cholesterol;
1300mg sodium;
31g carbohydrates, 4g dietary fiber, 6g sugars;
16g protein
Dietary Exchanges:
1-1/2 starch/carbohydrate
1 vegetable
1-1/2 high-fat meat
6-1/2 fat
From Pillsbury Cool Cooking for Hot Days July, 1997
KOREAN BEEF
~Submitted by Shirley, Borrego Springs, CA
1 1/2 lb. beef sirloin steak, cut 1/2 inch thick
1/4 cup soy sauce
2 green onions, finely chopped
2 cloves garlic, minced
2 tablespoons sugar
2 tablespoons sesame oil
2 tablespoons dry sherry
1/8 teaspoon black pepper
1 tablespoon grated fresh ginger root
Cut meat into serving size pieces; score on both sides. Place in shallow pan and
pour marinade over and let stand for 1 hour at room temp or over night in
refrigerator. Drain and cook on Bar-B-Que.
I have also used this marinade for shrimp, pork and chicken. It is very good. I
have also used it with flank steak and then cooked marinade and thickened with
some cornstarch and served over steak.
These are both good with Rice Pilaf
This is my recipe and I don??™t have any amounts but I usually use 2 cups white
rice and 1 cup wild. Need about 5 cups broth. I also use lots of butter and
garlic because we like them. Do not use margarine. It won??™t taste the same. This
freezes well so I always make a lot and freeze in small containers. Reheat in
Micro.
MARINATED STEAK
~Submitted by Treva, NC
Marinating beef makes the finished dish very tender and flavorful because the
acid in the marinade breaks down fibers in the meat. Leftovers are fabulous in
sandwiches with a little melted Havarti cheese and some romaine lettuce leaves.
If you don't want to use red wine, substitute 1/3 cup beef broth and 3 Tbsp.
apple cider vinegar to marinate the meat.
1/2 cup red wine
2 Tbsp. chopped fresh thyme OR 2 tsp. dried thyme leaves
2 Tbsp. olive oil
3 cloves minced garlic
1/2 tsp. salt
1/2 tsp. pepper
2 lb. top round boneless steak, 1" thick
In large shallow glass dish, combine wine, thyme, oil, garlic, salt and pepper.
Add steak and turn to coat. Cover with plastic wrap and marinate in refrigerator
for 8-24 hours, turning steak occasionally to coat with marinade.
Prepare and heat grill. Place steak on greased grill over hot coals; brush with
marinade to coat. Cover grill and cook steak for 7 to 8 minutes per side or
until medium. Remove from grill, cover, and let stand for 5 minutes before
carving. Discard remaining marinade.
Cut steak in half and refrigerate one of the halves until chilled; wrap and
refrigerate for up to 2 days. Thinly slice remaining half across the grain on an
angle and serve.
4 servings
CHICKEN SATAY WITH PEANUT DIPPING SAUCE
Makes 4-6 appetizer servings
~Submitted by Diane, OH
3/4 pound boneless, skinless chicken breast
1 tablespoon peanut oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon curry powder
1/8 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper
Peanut Dipping Sauce (recipe follows)
1. Cut chicken crosswise on an angle into thin slices. Thread 3 slices onto long
bamboo skewers. Brush lightly with oil to coat.
2. In a small bowl, mix salt, coriander, curry powder, nutmeg, and cayenne
pepper. Sprinkle seasonings over chicken skewers.
3. Light a hot fire in an outdoor grill or preheat an indoor grill or broiler.
Grill or broil satay, turning, until lightly browned and cooked through, 4-5
minutes total. Serve hot with Peanut Dipping Sauce on the side.
PEANUT DIPPING SAUCE
Makes about 3/4 cup sauce
1/2 cup unsweetened coconut milk
1/4 cup smooth peanut butter
1 tablespoon soy sauce
2 teaspoons dark brown sugar
2 garlic cloves, crushed through a press
1 teaspoon Asian sesame oil
1 teaspoon lemon juice
2 dashes of cayenne pepper (or more to taste)
1. In a small saucepan, combine coconut milk, peanut butter, soy sauce and brown
sugar. Bring to a boil, stirring to dissolve sugar.
2. Stir in garlic, sesame oil, lemon juice and cayenne pepper. Serve warm. If
sauce thickens while standing, thin with a tablespoon or hot water.
SWEET POTATO WALDORF SALAD
~Submitted by Shirley in Green and Beautiful Washington State
My sister was the head cook in our 300+ bed hospital here and she fixed this for
luncheons in the cafeteria when the doctors met at their request.
2 pounds of sweet potatoes cooked tender
1 apple diced
1 small red onion chopped
1/2 c. raisins
1 lemon both zest and juice (zest for dressing)
1/4 c. apple juice
2 tbl. honey
1/2 tsp. salt
1/2 tsp nutmeg or mace
1/2 c. sour cream
1/3 c. toasted and chopped walnuts
Peel, boil and cool potatoes. Mix in apple, onion, raisins and zest from lemon.
Mix up dressing and add to salad. Fold in nuts and let stand for 1 hour to
incorporate flavors.
SWEET AND SOUR RIBS
photo.)
~Submitted by Treva, NC
Prep time: 10 min.
Cook time: Grill 1-1/4 to 1-1/2 hours
Servings: 4
Ingredients:
1/2 cup catsup
1/3 cup teriyaki sauce
1/4 cup ReaLime?® Lime Juice from Concentrate
1/4 cup honey
1/8 teaspoon garlic powder
4 pounds pork loin back ribs or meaty pork spareribs
Directions:
For sauce, combine catsup, teriyaki sauce, ReaLime, honey and garlic powder in
small bowl. Cut ribs into serving-size pieces. Brush with some of the sauce.
Arrange medium-hot coals around drip pan in grill with cover. Place ribs on
grill rack over pan. Cover and grill 1-1/4 to 1-1/2 hours or until tender and no
longer pink, brushing occasionally with sauce during last 30 minutes.
Or, preheat oven to 350??. Place ribs, bone side up, in shallow roasting pan.
Bake 1 hour. Drain fat. Turn ribs; brush with some of the sauce. Cover and bake
45-60 minutes longer.
Bring remaining sauce to a boil; cover and boil 2 minute. Serve over ribs.
Source: Real Lemon Recipe Club
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Heart Healthy...
CHOCOLATE HEAVEN
(Sugar Free)
~Submitted by Treva, NC
NOT LOW-CALORIE!!!
1 cup all-purpose flour
1/2 cup (1 stick) margarine
1 large box instant sugar-free chocolate pudding
1 cup chopped pecans
1 small box instant sugar-free vanilla pudding
1 large container Cool Whip
Melt margarine in 13 x 9-inch pan. Stir in flour and pecans. Press to make
crust.
Bake 15 minutes at 350?? F. Cool.
Mix pudding according to instructions on box. Pour over crust, then top with
Cool Whip.
Substitutions:
You can use coconut, lemon or any other pudding as filling.
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For Two...
GREEK BARBECUE FOR TWO MENU
Greek Tuna Skewers
Simple Quinoa Pilaf
Tzatziki (Cucumber Sauce)
Pita Bread (Store-bought)
Greek Tuna Skewers for Two
This is absolutely delicious and healthful, too! Good tuna is better than filet
mignon. The recipe is modified from "Greek Tuna Souvlaki," a recipe in the
July/August 1996 Eating Well -- the best food magazine ever, now sadly deceased.
May it rest in peace.
1 clove garlic, peeled and minced
1/2 teaspoon salt
3 tablespoons fresh lemon juice
3 tablespoons fruity white wine
1.5 teaspoons dried oregano
1 tablespoon olive oil
Freshly ground black pepper
3/4 pound fresh tuna steak, cut in 1.25-inch cubes
1/2 red bell pepper, cut in 1.5-inch squares
1/4 red onion, cut in 1.5-inch squares
1 medium zucchini, halved lengthwise and cut in 1.5-inch half-moons
If using wooden skewers, soak in water at least 30 minutes. You'll need 4 to 6.
Place garlic and salt in a small bowl and mash together with a fork. Whisk in
lemon juice, wine, oregano, oil, and pepper. Measure out 3 tablespoons and
reserve for basting. Place tuna and vegetables in a tightly-sealing plastic or
glass container. Pour marinade over all, seal, and turn and shake gently to
coat. Refrigerate for 1/2 hour, turning occasionally to distribute marinade
evenly.
Preheat a charcoal or gas grill.
Thread the tuna and vegetables onto skewers. If you'd like the vegetables
thoroughly cooked and the tuna still somewhat rare, thread onto separate skewers
and place the vegetable skewers on the grill several minutes before the fish.
Grill, turning carefully several times (you may need to use a spatula to gently
loosen the fish from the grill rack) and basting browned sides with reserved
marinade, until browned on all sides and done how you like it, 6-12 minutes
depending on grill heat. Serve over quinoa pilaf, with Tzatziki and pita bread.
Simple Quinoa Pilaf
Quinoa is a delicious grain with a very slight crunch and a delicate, almost
floral flavor. It can be found in some supermarkets or (more cheaply) in the
bulk section of natural-foods stores.
1 teaspoon vegetable oil
1/2 cup chopped onion
1 cup quinoa
2 cups vegetable or chicken broth (1 can plus water to equal 2 cups)
Heat the oil in a pt with a tightly fitting lid. Add the chopped onion and saute
until translucent. Rinse the quinoa well in a strainer, drain, and add to pot.
Saute, stirring, until the quinoa begins to smell nutty. Add the broth and bring
to a rolling boil. Cover and reduce heat. Cook at a low boil (higher than a
simmer) for 15-20 minutes or more, until quinoa is tender.
Tzatziki
1/4 cup peeled, grated cucumber
1/4 cup sour cream
1/2 tablespoon lemon juice
1-2 tablespoons milk
Pinch salt
Place the grated cucumber in a strong paper towel or a piece of cheesecloth and
squeeze over a sink to extract some of the water. Stir into sour cream with
lemon juice. Add milk to thin to a thick sauce-like consistency (this may be
unnecessary with very thin sour cream); season with salt.
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