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A to Z Recipes Newsletter
April 11, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
NEW Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
Good morning to one and all. What a perfect day. Perfect? I have a friend who is slightly older than me who always says when you can: #1 Wake up, and #2 Make it
to the bathroom in time... it is a perfect day, lol. I figure at any age that can be appreciated! Any way, the weather is gorgeous and I am raring to go another round
in life. I am back on days and getting up before the chickens, so to speak. We had a lovely visit with the family yesterday and enjoyed a few laughs. We also ate
way too much! I hope your weekend was good, too. This issue should help jump-start the day for you. We have some great recipes and other goodies that I hope you
will enjoy. We will see you again on Wednesday when Linda takes over the helm with her special touch. Take good care until then.
Cookbooks, Recipes, Gourmet Cooking from Amazon
THANK GOD FOR DIRTY DISHES
Shared by Lillian, FL
Thank God for dirty dishes,
They have a tale to tell.
While others are going hungry
We??™re eating very well.
With home and health and happiness,
I shouldn??™t want to fuss.
For this stack of evidence,
God??™s very good to us.
Homemade Bread--Easy
Shared by Jean, Syracuse, NY
There's nothing more tempting than the aroma of hot, fresh homemade bread, straight from the oven! Spread it with butter, jam, jelly or whatever takes your fancy,
and you'll be coming back for more-so will everyone else-make plenty!
Nearly 12,000 years ago, in Neolithic times, coarsely crushed grain mixed with water was laid on heated stones, and baked in hot ashes- the birth of flat breads;
still part of everyday fare in Africa, Asia and the Middle East. Discovery of naturally fermenting wheat dough's by the Egyptians, produced a light, airy loaf similar
to those of today. Egyptians are credited with developing the first baking ovens.
The following recipe has been a favorite of my family since my 26 year-old son, was a toddler. I've sold bread when times were hard-this recipe
in particular, was a hot seller!
If you've never made bread before-please try this recipe; it's virtually foolproof. My ten year-old daughter made this bread recipe for the first time; it was
absolutely delicious! So don't be put off - if a child can make it; so can you!
You will need:
UTENSILS
1 large mixing bowl
1 large spoon
1 tablespoon measure
1 large mug or glass for proving the yeast
Greased baking pans
INGREDIENTS
5-lb bag of all purpose or bread flour
1 tablespoon salt
1 tablespoon granulated sugar
1-tablespoon vegetable shortening; lard or bacon grease
1 cup of cold milk
3 cups of boiling water
1 package of dry yeast
METHOD
In a large mug or glass, pour about four fluid ounces of almost hot water-not too hot; it will kill the yeast. Add a small pinch of sugar and the package of yeast; stir
and set aside to "work."
In a large mixing bowl place the salt, sugar and shortening. Add three cups of boiling water and stir until dissolved. Add the milk; stir.
Check the yeast; it should be bubbly and almost to the top of the glass. Add to the milk mixture in the large mixing bowl and stir well to distribute the yeast evenly.
Add flour a cup at a time, and stir well after each addition. When dough becomes too difficult to stir with the spoon, start balling it up with your hands. Add enough
flour to keep your hands from sticking to the dough-don't over flour-it will make the bread hard! Keep the dough the consistency of a marshmallow. You won't need
to use the whole bag of flour!
Then I knead this dough within the bowl (it will still come out perfectly!). Knead the dough until it is smooth and soft-about seven minutes. The sides of the bowl
should be clean. You will know the dough is ready for the first raising, when you can poke your finger into it, and the hole springs back at you.
Grease the dough all over with a used margarine wrapper; place in original bowl and cover with a paper towel. Set in a warm place near the woodstove or in an airing
cupboard-a temperature of 85 degrees is ideal.
When the dough has doubled its bulk-punch down and knead again but don't add more flour. Divide dough into balls, for rolls; long "sausages," for a braid and
place in greased baking pans or place formed dough into loaf pans. You can even roll some out to make a pizza, at this stage!
Cover again with paper towels and set in a warm place for the second raising.
When raised, bake in a 400-degree oven for about twenty minutes, until golden brown. The bread will be done, when it makes a, "hollow" sound, when tapped on the
bottom of the loaf with your knuckles.
On removing from the oven, grease all sides of the bread crust with butter, margarine or shortening. Leave to cool on a rack-if you can wait that long!
Bon Appetit!
Busy Mom Recipes
Here's the scoop on the current theme:
Like many of our readers, I am a busy Mom. I love to cook (and my kids love to eat!). However, finding recipes that are busy-Mom-friendly can be difficult. Who has
the time? Most of us are pretty good cooks. But some of the best recipes take a lot of time and a lot of ingredients. What we are looking for in this coming theme
issue are recipes easy to fix, require no fancy-schmancy ingredients, and will help us prepare great food in our busy lives. The issue will be posted in plenty of time
for Mother's Day. What a wonderful gift to all the Mothers in our group.
Here's a sampler for you:
SINFUL POTATOES
1 lb Velvetta Cheese, cubed
2 c Mayonaise (or Salad Dressing)
2 lb Frozen Hash Brown potatoes, Defrosted about 15 min.
1/2 lb Bacon, cooked & crumbled
Preheat oven to 350 degrees. Melt Velveeta in heavy pan over low heat, stirring. Add Mayonnaise and potatoes to cheese and mix well. Put into a 9 X 13 inch shallow
baking dish and top with bacon. Bake, uncovered for 35-40 min. until bubbly and golden brown.
Please use this link: Busy Mom Recipes
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 your favorite theme recipes 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.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Busy Mom Recipes has a deadline of April 29, 2005, and will be posted on May 1, 2005.
Please use this link: Busy Mom Recipes
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They just don't have shows like this any more...
Shared by Don G., GA
From the Original Hollywood Squares TV Show, these are jokes from the days when game show responses were spontaneous and not scripted like they are now.
Q: If you're going to make a parachute jump, you should be at least how high?
A: Charley Weaver: Three days of steady drinking should do it.
Q: True or false...a pea can last as long as 5,000 years.
A: George Gobel: Boy, it sure seems that way sometimes...
Q: You've been having trouble going to sleep. Are you probably a man or a woman?
A: Don Knotts:That's what's been keeping me awake.
Q: According to Cosmo, if you meet a stranger at a party and you think he's really attractive, is it okay to come out directly and ask him if he's married?
A: Rose Marie: No, wait until morning.
Q: Which of your five senses tends to diminish as you get older?
A: Charley Weaver: My sense of decency.
Q: In Hawaiian, does it take more than three words to say "I love you"?
A: Vincent Price: No, you can say it with a pineapple and a twenty.
Q: What are "Do It," "I Can Help" and "Can't Get Enough"?
A: George Gobel: I don't know, but it's coming from the next apartment.
Q: As you grow older, do you tend to gesture more or less with your hands while you are talking?
A: Rose Marie: You ask me one more growing older question, Peter...and I'll give you a gesture you'll never forget!
Q: Paul, why do Hell's Angels wear leather?
A: Paul Lynde: Because chiffon wrinkles too easily.
Q: Charley, you've just decided to grow strawberries. Are you going to get any during your first year?
A: Charley Weaver: Of course not, Peter. I'm too busy growing strawberries!
Q: In bowling, what's a perfect score?
A: Rose Marie: Ralph, the pin boy.
Q: It is considered in bad taste to discuss two subjects at nudist camps. One is politics. What is the other?
A: Paul Lynde: Tape measures.
Q: During a tornado, are you safer in the bedroom or in the closet?
A: Rose Marie: Unfortunately, Peter, I'm always safe in the bedroom.
Q: Can boys join the Camp Fire Girls?
A: Marty Allen: Only after lights out.
Q: When you pat a dog on its head he will usually wag his tail. What will a goose do?
A: Paul Lynde: Make him bark.
Q: If you were pregnant for two years, what would you give birth to?
A: Paul Lynde: Whatever it is, it would never be afraid of the dark.
Q: According to Ann Landers, is there anything wrong with getting into the habit of kissing a lot of people?
A: Charley Weaver: It got me out of the army!
Q: Is it possible for the puppies in a litter to have more than one daddy?
A: Paul Lynde: Why, that bitch!
Q: While visiting China, your tour guide starts shouting "Poo! Poo! Poo!" What does that mean?
A: George Goebel: Cattle crossing.
Q: It is the most abused and neglected part of your body - what is it?
A: Paul Lynde: Mine may be abused, but it certainly isn't neglected!
Q: Back in the old days, when Great Grandpa put horseradish on his head, what was he trying to do?
A: George Gobel: Get it in his mouth.
Q: Dennis Weaver, Debbie Reynolds, and Shelley Winters star in the movie "What's The Matter With Helen?" Who plays Helen?
A: Charley Weaver: Dennis Weaver - that's why they asked the question.
Q: Who stays pregnant for a longer period of time, your wife or your elephant?
A: Paul Lynde: Who told you about my elephant?
Q: When a couple have a baby, who is responsible for it's sex?
A: Charley Weaver: I'll lend him the car. The rest is up to him.
Q: James Stewart did it over twenty years ago when he was forty-one years old. Now he says it was "one of the best things I ever did." What was it?
A: Marty Allen: Rhonda Fleming.
Q: Jackie Gleason recently revealed that he firmly believes in them and has actually seen them on at least two occasions. What are they?
A: Charley Weaver: His feet.
Q: Do female frogs croak?
A: Paul Lynde: If you hold their little heads under water long enough.
Looking for a particular recipe, ingredient or submitter?
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Kitchen Bestsellers from Amazon
PORK IN RED WINE
~Submitted by Larry Holmes, Ontario, Canada
1 onion, sliced
2 cloves garlic, sliced
1 medium carrot, sliced
rind of one orange
6 peppercorns
6 coriander seeds
2 cups red wine
2 12 pounds pork shoulder cut into 1-inch cubes
2 tablespoons olive oil
salt and freshly ground pepper
1 tablespoon chopped fresh rosemary
1 cup chicken stock
1 cup canned tomatoes, roughly chopped
?? cup sliced green olives
Remove orange rind with vegetable peeler, making thick strips. Make marinade: combine onion, garlic, carrot, orange rind, peppercorns, coriander seeds and red
wine in a pot. Bring to boil; boil 1 minute then cool.
Place pork in bowl and pour marinade over. Marinate for 4 to 24 hours, refrigerated. Remove orange rind.
Preheat oven to 325?°F.
Strain marinade from pork, reserving marinade, and pat pork dry. Heat oil in skillet over high heat. Season pork wit salt and pepper and rosemary and add to
skillet. Brown well on each side and remove to ovenproof casserole.
Add reserved marinade to skillet and scrape up any brown bits; bring to boil and boil for 5 minutes or until reduced by half. Add stock and tomatoes. Simmer
together for a few minutes, then pour over pork. Cover casserole.
Bake for 2 hours or until pork is tender. Remove pork from casserole and reduce sauce until slightly thickened. Add olives and meat and reheat when ready to
serve.
Serves 6 persons.
LAZY DAISY CAKE
~Submitted by Luanne, FL
This is great any time of the day. A good cup of tea and a piece of cake make your guests feel special. This is a wonderful, old-fashioned cake. Make it when there
are people around to enjoy it warm from the oven.
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 cup milk
1/4 cup (1/2 stick) butter
Preheat oven to 350?°F. Grease and flour a 13x9x2-inch baking pan. Sift together the sifted flour, baking powder and salt, and set aside. With an electric mixer,
beat the eggs at medium-high setting for 4 minutes. Beat in the sugar, gradually, and add the vanilla extract. Beat until incorporated.
In a small saucepan, melt the 1/4 cup butter in the milk. Do not boil. Turn mixer speed to low and add the sifted flour mixture alternately with the hot milk mixture.
Scrape down sides of mixer bowl as needed, and beat until the batter is uniformly smooth. Batter will be thin. Pour batter into prepared pan, and bake for 35 to 40
minutes, or until a toothpick in center of cake comes out clean. While the cake is baking, mix the icing, but don't start cooking it until the cake is done.
1 cup brown sugar
1/4 cup heavy cream (I have used evaporated milk)
6 tablespoons butter
1/2 cup finely chopped pecans
1/2 cup flaked coconut
Combine brown sugar, cream and butter in a 2-quart saucepan, bring to a boil over medium heat, and boil for two minutes, stirring occasionally. Remove from heat,
and stir in pecans and coconut. Spoon icing over hot cake and spread evenly.
Place the cake in broiler 5 to 7 inches from the heat source, and broil 1 to 2 minutes, until icing is bubbly and browned, watching carefully and rotating pan as
necessary for even browning. Cool completely on wire rack.
GREEN OLIVE, BASIL AND FETA PASTA
~Submitted by Robyn, Auckland, New Zealand
Serves 4
400g thin spaghetti
1 tablespoon olive oil
6 anchovy fillets, chopped
1 tablespoon finely grated lemon rind
1 clove garlic, crushed
2 tablespoons lemon juice
?? cup (100g) pitted green olives, halved
1 cup (150g) semi-dried tomatoes
100g feta cheese, crumbled
?? cup parsley leaves
?? cup basil leaves
Cook the spaghetti in a saucepan of boiling salted water until al dente. Drain and return to the pan to keep warm.
Heat the oil in a medium non-stick frying pan over high heat. Add the anchovies, lemon rind and garlic and cook for 1 minute.
Stir in the lemon juice, add the olives and tomatoes and remove from the heat.
Pour the mixture over the pasta, add the feta, parsley and basil and toss to combine.
ROASTED SHALLOT SAVOYARD POTATOES
~Submitted by Ann, Montreal, Quebec, Canada
1/2 pound shallots, peeled
2 tablespoons olive oil
2 cups heavy cream
4 to 5 Idaho potatoes, peeled, sliced thin (1/8-inch thick)
salt and pepper, to taste
butter
Directions:
Oil a shallow baking pan and place shallots in a single row. Bake in 350 degrees F oven for 30 minutes until tender. Remove from oven and puree in food processor
until smooth. Increase oven temperature to 375 degrees F. Heat heavy cream and blend with shallots in processor. Toss the Idaho Potatoes with salt and pepper.
Butter a casserole dish and cover bottom with approximately 1/2 cup of shallot mixture. Layer with potatoes. Repeat until mixture and potatoes are used up. Cover
with tin foil and bake at 375 degrees F for one hour. Remove foil and bake another 1/2 hour. Remove from oven, let stand 20 minutes.
SHRIMP AND CORN PIE 1964 (NOT TNT)
~Submitted by Ann, FL
1 can corn
2 eggs, beaten
1 Tablespoon butter
1/2 cup milk
1 cup cooked shrimp
1 teaspoon Worcestershire
Salt, pepper and mace to taste
Combine all ingredients and pour into buttered casserole. Bake in 300 F oven 30 minutes.
Marjorie Burns Pinckney (Mrs. C. Cotesworth)
BLUEBERRY GRUNT WITH HAZLENUT TOPPING
~Submitted by Richard, Bradenton, FL
Source: Cooking.com
6 servings
Cooking.com Tip: Pie dishes aren't just for pies. Using a pie dish is perfect for baking a delicious crisp, cobbler, or in this case, a Blueberry Grunt, along with
smaller casseroles. The quality construction of an earthenware pie dish ensures even cooking and browning.
For Filling:
3 cups fresh blueberries, or 1 pound frozen, not thawed
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
For Topping:
3/4 cup all-purpose flour
3 firmly packed tablespoons light brown sugar
1 teaspoon baking powder
Pinch of salt
1/2 cup toasted hazelnuts
3 tablespoons chilled unsalted butter
3 tablespoons chilled whipping cream
Powdered sugar
FOR FILLING: Preheat oven to 375 degrees F. Generously butter 9-inch pie plate. Combine blueberries with sugar, flour and lemon juice in medium bowl. Transfer
to prepared pan. Bake until berries bubble thickly in center, about 1 hour. Cool completely.
FOR TOPPING: Combine flour, brown sugar, baking powder and salt in food processor. Pulse to blend. Add butter and hazelnuts and blend until mixture resembles
coarse meal. Pulse in cream, mixture will form ball. Pat dough out between two sheets of plastic wrap to 9-inch round. Remove 1 sheet plastic wrap and invert dough
evenly onto blueberries in dish. Crimp edges decoratively with fork. Bake until topping is golden brown, about 30 minutes. Cool until warm. Sift powdered sugar over
grunt and serve with heavy cream or vanilla ice cream.
Nutrition Facts
6 servings
Facts per Serving
Calories: 333 Fat: 15g Carbohydrates: 48g Cholesterol: 24mg Sodium: 72mg Protein: 4g Fiber: 4g % Cal. from Fat: 41%
CHICKEN PIE WITH BISCUIT CRUST
~Submitted by Jean, Syracuse, NY
Serves 4
Ingredients
For the filling:
4 cups chicken broth
3 carrots, cut crosswise into -inch slices
3/4 pound red potatoes
2 large ribs of celery, cut crosswise into -inch slices
2 1/2 cups cubed cooked chicken (the meat from a 3-pound chicken)
1 onion, chopped
3/4 stick (6 tbs.) unsalted butter
6 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly grated nutmeg, or to taste
1/2 cup minced fresh parsley leaves
For the biscuit crust:
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening, cut into bits
1/3 cup grated sharp Cheddar
1 large egg
about 1/3 cup buttermilk
an egg wash made by beating 1 large egg yolk with 1 tablespoon milk
Directions
Make the filling:
In a saucepan, bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are
tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl.
In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes.
Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking. Add the thyme and
simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir
the mixture gently until it is just combines.
Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. The filling may be made 1 day in advance and kept
covered and chilled. Bring the mixture to room temperature before continuing with the recipe.
Make the biscuit crust:
Into a bowl, sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles
meal. Add the Cheddar and toss the mixture.
Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg mixture to the
flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2-inch thick. Cut out as many rounds
as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
Arrange the rounds of the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a
preheated 450 degree oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.
SLOW-ROASTED ROSEMARY AND GARLIC CHICKEN
~Submitted by Richard, Bradenton, FL
You'll need at least at 4-quart slow cooker to cook the whole bird. It also cooks nicely in the larger, oval-shaped cooker.
10 garlic cloves, minced
2 tablespoons chopped fresh rosemary
1 (5- to 6-pound) roasting chicken
5 garlic cloves
4 (3-inch) rosemary sprigs
1/4 cup orange juice
1 tablespoon balsamic vinegar
Combine minced garlic and chopped rosemary. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened
skin over breast and drumsticks. Place 5 garlic cloves and rosemary sprigs into the body cavity. Place chicken, breast side down, in an electric slow cooker.
Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove chicken from slow cooker, reserving drippings. Discard skin
from chicken.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom
corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Add orange juice and vinegar to saucepan; bring to a
boil. Reduce heat; simmer 10 minutes.
Yield: 6 servings (serving size: 3 ounces chicken and 1/3 cup sauce)
CALORIES 175 (33% from fat); FAT 6.4g (satfat 1.7g, monofat 2.3g, polyfat 1.5g); PROTEIN 25g; CARBOHYDRATE 3g; FIBER 0.2g; CHOLESTEROL 76mg; IRON
1.3mg; SODIUM 74mg; CALCIUM 27mg
Cooking Light, NOVEMBER 1998
TERIYAKI CHICKEN BURGERS
~Submitted by Jean, Syracuse, NY
Teriyaki Marinade:
1 3/4 cups water
1 cup soy sauce
1 cup light brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 5-ounce chicken breast fillet
2 canned pineapple slices
2 slices Swiss cheese
1 sesame seed hamburger bun
4 teaspoons mayonnaise
2 tomato slices
1/3 cup shredded iceberg lettuce
1. Make teriyaki marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring mixture to a boil then reduce heat and simmer for 10
minutes or until sauce thickens. Cover and chill marinade in the refrigerator for at least 30 minutes.
2. Cover the chicken breast fillet with plastic wrap and pound on it with a kitchen mallet so that it is about 1/2-inch thick. The fillet should be a little larger than the
diameter of your sesame seed bun. Pour a little of the teriyaki glaze into a plastic container with a lid (such as Tupperware), then drop the chicken in. Add enough
teriyaki glaze to cover the chicken, but make sure you save some to marinate the pineapple slices. Seal up the container and pop it into the fridge for at least 4
hours, but no more than 12 hours. Put the two pineapple slices into another container with a lid, add the remaining teriyaki glaze, cover the container and chill it in
the refrigerator for the same time as the chicken.
3. When you are ready to make your sandwich, preheat the barbecue or indoor grill to medium heat.
4. Start grilling the chicken breast first. Cook the chicken for 4 to 6 minutes per side or until it's done. When you flip the chicken add the pineapple slices to the
grill. The pineapple will take less time to cook -- about 3 or 4 minutes. You'll know the pineapple slices are done when they have some nice grill marks on each side.
Be careful not to burn the chicken or the pineapple. The teriyaki contains sugar, which may char if grilled too long. About 1 minute before the chicken is done place
2 slices of Swiss cheese on top of the fillet to melt.
5. As the chicken is grilling toast the face of the top and bottom sesame seed bun on an indoor griddle or skillet over medium heat.
6. Build your sandwich by first spreading approximately 2 teaspoons of the mayo on each of the toasted faces of the top and bottom bun.
7. Stack the chicken breast on the bottom bun.
8. Arrange the tomato slices on the chicken.
9. Stack the grilled pineapple on top of the tomato slices.
10. Add about 1/3 cup of shredded lettuce on next, then finish the sandwich off with the top bun.
Makes 1 sandwich.
GORGONZOLA CHEESE SALAD
Absolutely to die for!
Source: AllRecipes
Prep Time: approx. 15 Minutes.
Ready in: approx. 15 Minutes.
Makes 8 servings.
8 ounces Gorgonzola cheese, crumbled
1/2 teaspoon dried oregano
1 clove garlic, crushed
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/3 cup olive oil
1 cup milk
1 tablespoon red wine vinegar
2 heads Boston lettuce, cored and shredded
1 avocado, diced
1/4 cup walnuts
Directions
1 Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.
2 In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.
Nutrition Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 264
Total Fat: 24g
Cholesterol: 32mg
Sodium: 300mg
Total Carbs: 5.8g
Dietary Fiber: 2g
Protein: 8.7g
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