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A to Z Recipes Newsletter
August 7, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
Good morning and welcome to the monthly theme issue. I know you will be pleased with the selection here. My thanks to those who participated in this theme. I have enough recipes for another issue next Sunday. So, if you do not see all of your recipes in today's issue, you will then.
We have a busy week ahead, not only at A to Z Recipes but personally. So many of us are making the final preparations for school. Even if you are a grandparent (kids grown) you still like doing things for those grands. I know I do. So, along with my own kiddos, I am hitting the aisles for school supplies still. I hope my kids will enjoy the upcoming school year. These are times to build memories. And for parents to breathe during the day, lol..
Don't forget about our current theme for "Sensational Salads" recipes. Try to be an active participant in
A to Z Recipes by sharing a recipe or two. And theme issues are a great way to do
just that.
Have a great day and week ahead. We'll see you here tomorrow.
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
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A HAPPIER YOU
Shared by Elaine, MO
This is one of the best I have read in a long time. We all know the following is true, living by them is the difficult part.
o Take naps. Researchers at Harvard found an hour nap was as beneficial as a full night's sleep.
o Don't take things personally. It's not raining on you alone. And maybe the waiter's dog just died.
o Breathe. Holding your breath increases muscle tension.
o When it's your turn to listen, don't think. Thinking interferes with hearing.
o Eat only when you're hungry. If you're not hungry, but you're eating anyway, it's not food you're needing.
o Smile. Especially when you don't feel like it.
o Smell the flowers. Research shows the fragrance of lavender and lemon, for instance, can lessen depression.
o Balance your checkbook. It's actually less stressful to know where you stand.
o Say no when you mean no, and yes when you mean yes.
o Schedule fun. Put it on your calendar, or you might forget.
o If you don't understand, ask. There are no dumb questions.
o Don't fly on holidays.
o Do what you say you're going to do. Even when you only say it to yourself.
o Sit in the sun without sunscreen for 15 minutes a day. Vitamin D keeps bones strong. Sunlight lifts your spirits.
o Eat only what you love. Not what you like, or what you tolerate, what you love.
o Strive for imperfection. Trying to be perfect causes stress. Stress lowers immunity.
o Drink water. It's healthier than any other liquid.
o Realize not everyone will like you. Trying to make them is too stressful. Stress raises blood pressure.
o Be grateful. Because you have lots to be thankful for.
o Never talk yourself out of how you feel. Feeling is healing.
o Give advice only when asked. That's when it's most meaningful.
o Keep your perspective. Only the end of the world is the end of the world.
o Now is better than later. Procrastination causes stress. Stress constricts blood vessels.
o Embrace change. It's constant. Resisting causes stress. Stress, strokes and heart attacks are related.
o Let your gut be your guide. If it feels wrong, it is wrong.
o Blame is a way of avoiding responsibility. Just fix the problem.
o Master your mind. Study after study shows positive thinkers have fewer health problems.
o Have compassion. And include yourself.
Help make us NUMBER ONE !
Great Tips!
When asked to grease and flour a cake pan, use powdered sugar instead. It will melt right in when you bake and there's no white residue left over!
The best way to thaw fish is in milk. The milk draws out the frozen taste and gives the fish a fresh flavor.
Have lots of lemons? Juice them, put the juice in an ice cube tray and freeze. You'll have fresh lemons for any recipe. One cube equals 2 tbls.
Instead of taking time to marinade meats before cooking, freeze the meat with the marinade for future use when you first buy it. This way the meat marinates as it defrosts and you are ready to cook as soon as it's ready. The flavor really seeps in.
Stale brown sugar? To soften hard brown sugar, add a slice of bread to the package and seal the liner. In a few hours the sugar will be soft again.
Store your fresh parsley and cilantro in a paper towel instead of the plastic bag from the store. It will keep three times longer.
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Sensational Salads
Here's the scoop on the current theme:
Whether it's a concoction of fresh salad greens and your tasty homemade dressing, or a sumptuous mixture of seafood, not much pleases more people than a tasty salad. I love seafood salads, as well as those delicious fruit or pasta salads. And who can resist a plate of crisp lettuce mixed with fresh vegetables and a garlicky vinnaigrette? What is your secret recipe for a meal-sized or side salad? Is your potato salad a hit at family gatherings? How about a Waldorf salad using crisp, fresh fruits? Send us those family keepers for Sensational Salad recipes for all to share here at A to Z Recipes. 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: Sensational Salads
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 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 are:
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 (ALL caps or NO caps) 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 Sensational Salads has a deadline of August 26, 2005, and will be posted on September 4, 2005.
Please use this email link to submit a recipe for theme recipes: Sensational Salads
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Please send your request using this link. Tell us some basic
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You may include anything else you would like to share such as:
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This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
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Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !
OLD FRIENDS
Shared by Judy, MI
Two elderly ladies had been friends for many decades. Over the years, they had shared all kinds of activities and adventures. Lately, their activities had been limited to meeting a few times a week to play cards.
One day, they were playing cards when one looked at the other and said, "Now don't get mad at me... I know we've been friends for a long time but I just can't think of your name! I've thought and thought, but I can't remember it. Please tell me what your name is."
Her friend glared at her. For at least three minutes she just stared and glared at her. Finally she said, "How soon do you need to know?"
Cat Story
Shared by Mary Jane, Stockton, CA
A man absolutely hated his wife's cat and decided to get rid of him one day by driving him 20 blocks from his home and leaving him at the park.
As he was getting home, the cat was walking up the driveway.
The next day he decided to drive the cat 40 blocks away. He put the beast out and headed home.
Driving back up his driveway, there was the cat!
He kept taking the cat further and further and the cat would always beat him home. At last he decided to drive a few miles away, turn right, then left, past the bridge, then right again and another right until he reached what he thought was a safe distance from his home and left the cat there.
Hours later the man calls home to his wife: "Jen, is the cat there?"
"Yes", the wife answers, "why do you ask?"
Frustrated, the man answered, "Put that son of a ***** on the phone, I'm lost and need directions!"
The Preacher's Experiment
Shared by Pam, OH
One day, while the boy was away at school, his father decided to try an experiment. What he did was, he went into the boy's room and placed on his study table these three objects: A Bible, a silver dollar, and a bottle of whiskey.
"Now then," the old preacher said to himself, "I'll just hide behind the door here, and when my son comes home from school this afternoon, I'll see which of these three objects he picks up. If he picks up the Bible, he's going to be a preacher like me, and what a blessing that would be. If he picks up the dollar, he's going to be a businessman, and that would be o.k. too. But if he picks up the bottle, he's going to be a drunkard - a no-good drunkard and Lord, what a shame that would be."
The old man was anxious as he waited, and soon he heard his son's footsteps as he came into the house whistling and headed back to his room. He deposited his books on the bed, as a matter of routine, and as he turned around to leave the room he spotted the objects on the table. With a curious set in his eye, he walked over to inspect them. What he finally did was, he picked up the Bible and placed it under his arm. He picked up the silver dollar and dropped it into his pocket. He uncorked the bottle and took a big drink...
"Lord have mercy," the old man whispered, "He's gonna be a politician!"
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SPINACH SOUP
~Submitted by Aafrin, Pune, India
Ingredients:
200 gms Spinach (Fresh or Frozen) washed & cut
75 gms Carrots, shredded
1 medium size red onion, minced
1 cup milk
2 cups chicken broth or stock
Salt & freshly ground pepper to taste
2 tbsp. flour
1-2 tbsp butter or oil
1-2 tbsp. sugar or to taste
Method:
Heat butter or oil in a heavy bottom pan. Add minced onions and shredded carrots and
saut?© for 8-10 minutes, until they both change color slightly and become limp. Add flour and fry for 2 -3 minutes. Remove pan from heat & add milk and stir taking care not to form lumps. Put the pan back on heat and stir until thick.
Add cut spinach and saut?© for a few minutes until the spinach becomes limp and the mixture becomes almost dry. Now add chicken stock and allow the mixture to boil and thicken a bit. Season with salt, Pepper & sugar to taste.
Remove pan from heat and allow to cool until lukewarm & then puree the mixture in batches to get a thick soup. Check for seasoning & adjust
accordingly. Reheat the soup till almost boiling and ladle out into soup bowls.
Top with croutons & shredded cheddar cheese. Serve immediately accompanied with chicken pasta salad and toasted bruschetta for complete meal. Enjoy. Yummy!!!
CHICKEN PASTA SALAD
~Submitted by Aafrin, Pune, India
Ingredients:
200 gms shredded cooked chicken
200 gms multi-colored farfalle or penne pasta, cooked until al dente
2-3 sprigs fresh mint
2-3 tbsp. minced fresh cilantro
2 garden fresh tomatoes chopped finely
salt & pepper to taste
1 cup prepared mayo (may be lite version for diet conscious)
1 tsp. lemon juice
1 tsp wine vinegar
1 tsp. Paprika flakes
2-3 tsp. sugar (optional) or to taste
1 cup finely cut shallots or red onion
Method:
Mix onion/shallots, tomatoes, fresh mint & cilantro in a bowl. Season with salt, pepper & wine vinegar & allow to rest for at least 15 minutes in a refrigerator for tastes to mingle.
Toss in the shredded chicken & cooked pasta.
Mix Mayo with sugar & paprika flakes and add to the salad. Toss the salad well. Taste & season again if required. Refrigerate for
at least an hour (but not more than 4 hours) before serving. Just before serving sprinkle the salad with lemon juice.
STOVE TOP TAMALE PIE
~Submitted by Lou, FL
Here is a tasty dish that doesn't take much time. Right now with all the heat, stovetop cooking is the best way to go.
1 lb. ground beef or turkey
1 can (14 1/2 oz.) chili beans, undrained
1 can (8 oz.) tomato sauce
1 tablespoon Chili Powder
1/4 cup chopped onion
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon sugar
1 package (8 oz.) corn muffin mix
1 cup shredded cheddar or blended cheese
1/2 cup sliced green onion
1. In a large skillet, brown ground beef over medium-high heat; drain. Stir in next seven ingredients. Bring to boil; reduce heat, simmer 10 minutes, uncovered.
2. Prepare muffin mix according to package directions. Drop small spoonfuls of muffin batter over meat mixture in skillet. Gently spread batter to cover meat mixture completely. Cover and cook 15-17 minutes or until corn bread is done.
3. Top with cheese and green onion. Cover and cook over low heat until cheese melts.
4. I like to serve this with sour cream and salsa on the side.
GRILLED PEACH PARFAIT
~Submitted by Cheryl, Chicago, IL
Serves 6
Ingredients:
6 Ripe but Firm Peaches (I used white peaches but, any peach in season will do fine)
16 oz Smooth Ricotta (I used Bel Gioioso brand Ricotta Con Latte, found in the dairy section near the cottage cheese, or other prepacked cheeses)
2 T honey
1/4 tsp pure vanilla extract
1/4 c Brown Sugar
Dash of Cinnamon
3 oz Cognac or Brandy
Juice of 1/2 Lemon
1 tsp pure vanilla extract
Oil for the grill
Silvered Almonds and sprig of mint for garnish
Method:
Preheat grill to medium high heat, lightly oiling the grates to prevent the peaches from sticking.
Combine ricotta, honey and vanilla. Set aside.
Combine brown sugar, cinnamon, cognac, lemon juice and vanilla in non-reactive dish large enough to fit the peaches (I used my rectangle Pyrex).
Wash and dry peaches, slice in half, remove pit and place cut side down in brown sugar mixture. Allow to macerate for 10 mins.
Grill the peaches for approximately 2 mins, make 1/4 turn (to make hash marks), continue grilling another 2 mins, basting while cooking (this makes for a delightful caramelized sugar flavor). Remove from grill and return to sugar mixture. Allow to cool till you are able to handle. Slice the peaches into slices. Arrange in dessert cups (I used a clear lowball glass) alternating peaches, ricotta, peaches, ricotta. Drizzle any remaining sugar mixture over top of each cup, garnish with sliced almonds and a sprig of mint leaf. This could be served warm or cold. I served them right off the grill still warm. Yum!
CHERRY "O" PIE
~Submitted by Bonnie, Lynnwood, WA
This is really good and easy to make.
1 Graham Cracker Crust
1 Large can Cherry Pie Filling
8 oz cream cheese - softened
1/3 cup lemon juice
1 tsp vanilla
1 Sweetened condensed milk 15-oz can
1 - Let cheese stand at room temperature until soft, beat until fluffy.
2 -Gradually stir in Eagle Brand Sweetened Condensed milk.
3 - Add lemon juice & vanilla - stir until blended
4 - Pour into crust - Chill 2 to 3 hours before garnish top of pie with Cherry Pie Filling or Cherry Glaze.
Cherry Glaze - Makes 1 cup -
1 cup (1/2 of a 1# can drained, pitted sour cherries)
2 TBL sugar
2 tsp cornstarch, 1/2 cup cherry juice
Blend sugar & cornstarch, stir in cherry juice. Cook till thickened & clear, stirring constantly. Stir in few drops red food coloring, if desired. Add cherries.
Cool - Garnish top of pie.
Next time I'm going to try lemon pie filling on top. I did & it was real good, too
SMOKED FISH & PASTA SALAD
~Submitted by Robyn, Auckland, New Zealand
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4-6
2 ?? cups pasta spirals
500g smoked fish
?? cup chopped parsley or dill
grated rind and juice of 1 lemon
6 spring onions, trimmed and chopped
?? cup tartar sauce
Cook the pasta spirals in boiling salted water for 12 minutes until al dente or ???firm to the bite??™.
Drain and cool in cold water. Drain well.
Flake the flesh from the smoked fish.
In a bowl toss together the pasta, smoked fish, herbs, lemon rind, juice, spring onions and
tartar sauce.
Source: ???Food in a Minute??™ with Allyson Gofton. - Recipes from the popular TV series in New Zealand.
MEXICAN POTATO SALAD
~Submitted by Robyn, Auckland, New Zealand
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4-6
500g baby potatoes, washed
4 rashers bacon, trimmed of rind and roughly chopped
1 avocado, halved, stoned and peeled
2 tomatoes, chopped
4 spring onions, trimmed and sliced
310g can whole kernel corn, well drained
?? cup mayonnaise
dash Tabasco sauce
juice of 1 lemon
Cook the baby potatoes in boiling salted water until tender. Drain well. Cool and halve.
Cook the bacon in a hot pan until crisp. Drain off any excess fat. Dice the avocado.
In a bowl, toss together gently the potatoes, bacon, avocado, tomatoes, spring onions, corn, mayonnaise, Tabasco sauce and lemon juice. Season with salt and pepper if wished.
Source: ???Food in a Minute??™ with Allyson Gofton. - Recipes from the popular TV series in New Zealand.
RUSSIAN SALAD
~Submitted by Robyn, Auckland, New Zealand
Preparation time: 15 minutes
Cooking time 10 minutes
Serves 4
6 spicy sausages (fricadelles are nice)
250g frozen whole baby beans
1 lettuce
4 tomatoes, diced
10 cooked baby potatoes, halved
4 hard boiled eggs, peeled and halved
1 each red and green pepper (capsicum), cored, seeded and sliced
820g can whole baby beets
Dressing
?? cup each orange juice, honey, oil and cider vinegar
?? cup chopped fresh herbs
salt and pepper to season
Cook the spicy sausages in a frying pan or under the grill. Allow to cool. Cut into slices on the diagonal.
Blanch the baby beans and refresh in cold water. Drain well on absorbent paper.
Wash and drain the lettuce. Arrange the leaves in a large salad bowl.
Sprinkle over the whole baby beans, tomatoes, potatoes, eggs and half the peppers.
Halve any large beetroot and arrange neatly on top with the sliced sausage and remaining peppers.
Dressing.
Blend all ingredients together until smooth and spoon over salad just before serving.
Source: ???Food in a Minute??™ with Allyson Gofton. - Recipes from the popular TV series in New Zealand.
SEAFOOD MARINARA ON PASTA
~Submitted by Robyn, Auckland, New Zealand
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4
1 onion, peeled and finely chopped
6 large button mushrooms, diced
1 tablespoon oil
350g firm white fish fillets, diced into 2cm pieces
?? cup red wine
12 cooked mussels, diced ??“ do not use mussels in brine, freshly cooked are best
425g can garlic pasta sauce
?? cup fresh herbs, like oregano, thyme or parsley
salt to taste
1 packet fresh spaghetti
Cook the onion and mushrooms in the oil in a large pan for 4-5 minutes, over a moderate heat, stirring regularly until golden brown but not burnt.
Push the onions and mushrooms to one side and add the fish to the pan, browning well. Add the red wine and bring to the boil. Add the mussels, garlic pasta sauce and herbs and simmer for 3-4 minutes only.
Add salt to a large saucepan full of boiling water. Add the spaghetti, boil rapidly for 4-5 minutes until the pasta is al dente. Drain well and return to the saucepan. Toss through the Marinara Sauce.
If wished garnish with Parmesan cheese and chopped parsley.
Source: ???Food in a Minute??™ with Allyson Gofton. - Recipes from the popular TV series in New Zealand.
CHEESE BURGERS WITH SWEET POTATO & ORANGE SALAD
~Submitted by Robyn, Auckland, New Zealand
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Makes 8 burgers
750 g lean minced beef
1 cup grated or finely diced Colby or Edam cheese
?? cup chopped parsley
1 finely diced small onion
1 egg
2-3 slices bread, crumbed
?? cup BBQ sauce
salt and pepper to season
Place all ingredients into a bowl and mix.
Mould into 8 evenly shaped patties and cook over a moderate heat on a greased BBQ or in a frying pan for 5-7 minutes each side until the burgers are golden. Alternatively, grill the burgers under a moderately hot heat for the same time until cooked and golden.
Serve the burgers on a crispy bun, with sliced beetroot, a slice or two of tomato and a leaf of crispy lettuce.
Source: ???Food in a Minute??™ with Allyson Gofton. - Recipes from the popular TV series in New Zealand.
SWEET POTATO AND ORANGE SALAD
~Submitted by Robyn, Auckland, New Zealand
1 kg kumara (sweet potato) peeled ??“ you could also use potatoes or try roasted pumpkin, parsnips or boiled new potatoes.
2 large oranges
4 spring onions, trimmed and finely chopped
?? cup salad dressing
1 teaspoon curry powder
Boil the kumara in salted water until just cooked. Drain and cool. Cut into slices or thick chunks.
Grate the rind from the orange then cut away the bitter white pith. Segment or dice the flesh.
In a bowl mix together the kumara, orange rind and flesh, spring onions, salad dressing and curry powder. Mix gently.
Serve in a salad bowl garnished with a little chopped fresh herb, like chives.
Source: ???Food in a Minute??™ with Allyson Gofton. - Recipes from the popular TV series in New Zealand.
BOYSENBERRY RIPPLE MUFFINS
~Submitted by Robyn, Auckland, New Zealand
Preparation time: 15 minutes
Cooking time: 20 minutes
Makes 12-16 muffins
3 cups flour
2 teaspoons baking powder
?? cup caster sugar
?? cup chocolate chips
2 eggs
430g can boysenberries in syrup, well drained
1 ?? cups milk
few drops vanilla essence
100g cooled melted butter
Sift the flour, baking powder and caster sugar into a bowl. Add the chocolate chips.
Mix together the eggs, milk and vanilla essence. Make a well in the centre of the dry ingredients, pour in the milk mixture and stir gently with a holed spoon until the batter is just mixed. Fold through the butter and boysenberries.
Three-quarters fill 12-16 well-greased muffin tins. Sprinkle a teaspoon of the crumble topping over each muffin.
Bake at 220??C for 15-20 minutes until well risen, golden and cooked through.
Remove from the oven and allow to stand for 2-3 minutes. Remove muffins from the tins and cool on a cake rack.
Topping
?? cup flour
?? cup caster sugar
50g butter
Crumble Topping.
Sift the flour into a bowl and stir in the sugar. Rub in the butter until the mixture resembles fine crumbs.
Source: ???Food in a Minute??™ with Allyson Gofton. - Recipes from the popular TV series in New Zealand.
QUICK MUSSEL CHOWDER
~Submitted by Robyn, Auckland, New Zealand
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4
16-20 fresh mussels in shell
1 cup water
1 bayleaf
dash of oil
2 stalk celery, trimmed and finely diced
1 carrot, peeled and finely diced
?? leek or 1 small onion, finely diced
1 teaspoon curry powder
2 x 560g cans pumpkin and orange soup
sour cream and chopped parsley to garnish
Discard any mussels that are open. Scrub the mussels and remove the beards. Heat the water and bayleaf in a saucepan until boiling rapidly. Add the mussels, cover and boil for 5 minutes. Drain the mussels in a colander and allow to cool; set aside.
In a saucepan heat the oil and gently cook the celery, carrot, leek or onion and curry powder for about 3-5 minutes until softened but not browned.
Stir in the two cans of soup and bring to a simmer. Reduce heat but do not boil.
Discard any mussels that have not opened this time. Remove the meat from the shells of the ones that have, and chop roughly. Add the mussels to the soup and warm through.
Ladle into warm soup bowls and garnish with a dollop of sour cream and parsley.
Source: ???Food in a Minute??™ with Allyson Gofton. - Recipes from the popular TV series in New Zealand.
SOUP UNDER CRISPY PASTRY TOPPING
~Submitted by Robyn, Auckland, New Zealand
Preparation time: 5 minutes
Cooking time: 12-15 minutes
Serves 4
425g can concentrated soup of your choice
2 sheets pre-rolled puff pastry
milk to glaze
Make up the soup according to the directions on the can in a heat-proof microwave jug. Heat on high power (100%) in the microwave for 2 minutes. If you do not have a microwave, warm the soup through in a saucepan until the soup is
lukewarm. You should just take the chill off the soup.
Take 4 all-purpose, very sturdy kitchen cups that will take the heat of an oven. Turn them upside-down on the sheets of pastry and cut a circle that is 1 cm larger than that of the cup rim. Place the cups on a baking tray and fill with equal quantities of soup.
Cover each cup with the pastry topping and press firmly onto the outside edge of the cup. Use any left-over pieces of pastry to decorate the pastry tops with. Brush with milk to glaze.
Bake at 220??C for 12-15 minutes until the pastry is golden and well-risen.
Carefully transfer the soups to the saucer to serve. Crack through the pastry to the steaming hot soup. Delicious.
FRENCH SALAD
~Submitted by Robyn, Auckland, New Zealand
Preparation time; 30 minutes
Serves 5-6
500g frozen broad beans, (optional)
250g frozen whole baby beans
1 lettuce
4 tomatoes, cut into eights
10 cooked baby potatoes, halved
4 hard-boiled eggs
185g can tuna in water
12 black olives (optional)
Blanch the broad and baby beans in boiling water for 2 minutes. Refresh in cold water, drain well. Peel the broad beans.
Wash and drain the lettuce. Cut into large pieces and arrange on a large platter.
Sprinkle over half the whole baby and broad beans. Top with the tomatoes and potatoes.
Halve the hard-boiled eggs and place on top. Sprinkle over the remaining whole baby and broad beans.
Drain the tuna and place pieces over the top of the salad. Lastly sprinkle over the olives.
DRESSING
?? cup mayonnaise
?? cup chopped fresh herbs
2 tablespoons water
Blend all the dressing ingredients together until smooth and spoon over just before serving.
Source: ???Food in a Minute??™ with Allyson Gofton. - Recipes from the popular TV series in New Zealand.
SMOKED CHICKEN PIZZA
~Submitted by Robyn, Auckland, New Zealand
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4
?? cup Italian seasoned tomato puree
27cm diameter pre-cooked pizza base
1 red pepper, halved and deseeded
1 smoked chicken breast, finely sliced
2 tomatoes, finely sliced
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 cup grated Mozarella or Edam cheese
12-18 black or stuffed green olives
Spread the pizza base with the Italian seasoned tomato puree. Take the filling right out to the edge of the pizza.
Finely dice one half of the red pepper and slice the second half. Sprinkle the diced pepper over the tomato puree. Arrange the sliced smoked chicken and tomato slices on top and sprinkle with oregano.
Sprinkle over the grated Mozarella or Edam cheese. Arrange the red pepper slices on top of the cheese in a criss cross diamond pattern. Fill the diamonds with olives.
Bake at 220??C for about 15-20 minutes until the pizza is hot and golden. Serve with a crisp green salad.
SMOTHERED PORK CHOPS
~Submitted by Barry C., Bath, ME
4 any type pork chop
1 can mushroom soup
1/8 c. cream or Half & Half
Brown chops on both sides in 1/8 tsp. of butter. Mix soup and cream then pour over chops. Simmer for 10 minutes while you prepare your vegetable or salad. Add bread and enjoy.
TUNA MACARONI SALAD
~Submitted by Leasa, IA
You should make this a day ahead, (chilling time). But I have just put it in freezer for a while.
1 box macaroni, cooked, drained and rinsed in cold water
1 6 oz can tuna in water, drained
1 C frozen peas
1 C cubed cheddar cheese
chopped onion to taste ( I like a lot)
salt and fresh ground pepper to taste
Seasonings.. whatever you like (I use parsley, dill weed, and lemon pepper)
Miracle Whip to bind
Place all ingreds in a bowl, mix well, adding enough Miracle Whip to moisten.
Serve chilled on a lettuce leaf with slices of crusty bread. (I've also used canned shrimp and canned salmon in this.. all are good)
DOUBLE LAYER PIE
~Submitted by Barbara, Chula Vista, CA
Prep Time: 15 min.
Total Time: 4 hr. 15 min.
Makes 10 servings
4 oz. (1/2 of 8 oz. pkg.) Philadelphia Cream Cheese, softened
1 Tbsp. cold milk
1 Tbsp. sugar
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 Honey Maid Graham or Oreo Pie Crust
2 cups cold milk
2 pkg. (4 serving size each) Jell-0 Instant Pudding & pie filling (I use chocolate)
Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Gently stir in 1 1/2 cups of the whipped topping. Spread onto bottom of crust.
Pour 2 cups milk into another large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick). Immediately stir in the remaining whipped topping. Spread over cream cheese layer in crust.
Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
LADY BUGS
~Submitted by Helen, North Fort Myers, FL
Take 8 oz. pkg. of Philadelphia cream cheese and little milk to thin and ranch dressing (dry) mix together.
Take Ritz Crackers and spread mix on, then take cherry tomatoes cut in half and split the half partly down the middle and place on top of that, a slice of black olive for the head and sprigs of parsley for the antenna's and dark food decorating in the tube for the spots.
We had this for the 4th of July and they were really good.
CHEDDAR CHEESE FRITTERS
~Submitted by Larry Holmes, Ontario, Canada
Prep time: 6 minutes. Cooking time: 19 minutes
1 cup all-purpose flour
1 teaspoon baking powder
?? teaspoon salt
1/8 teaspoon cayenne pepper
1 large egg
?? cup milk, divided
4 ounces sharp Cheddar cheese coarsely grated
vegetable oil for frying
In a medium-sized bowl, using a wire whisk, combine flour, baking powder, salt and cayenne pepper until well ;mixed. Form a well in the center and crack egg open into the well.
Pour ?? cup of the milk into the well in the flour mixture; stir until it is smooth. Add just enough of the remaining milk until the mixture is soft enough to drop from a spoon. Stir in the grated Cheddar cheese until the batter is well mixed.
In a large saucepan or deep fryer, heat 2 inches of oil to 375?°F. Drop tablespoons of the mixture, 6 to 8 at a time, into the hot oil and fry until golden brown on all sides, 1 to 2 minutes. Drain the fritters on paper towels, transfer them to a platter and serve immediately.
Makes 12 pieces.
One piece:
99 calories; 4 g protein; 0 g carbs; 5 g fat; 29 mg cholesterol; 138 mg sodium
Source: Quick & Delicious, Reader??™s Digest
GRILLED EGGPLANT SANDWICHES
~Submitted by Larry Holmes, Ontario, Canada
Prep time: 10 minutes. Cooking time: 10 minutes.
1 large eggplant (about 1 ?? pounds)
?? cup all-purpose flour
?? teaspoon salt
?? cup vegetable oil, divided
8 ounces mozzarella cheese, cut into 8 slices
4 large slices ripe tomato
8 anchovy fillets
1 tablespoon chopped parsley
Slice unpeeled eggplant crosswise into eight ??-inch-thick slices; in a pie plate, combine flour and salt. Dip eggplant slices in the flour mixture to coat evenly.
In a large skillet or griddle, heat 2 tablespoons oil over moderate heat. Working in batches, add the eggplant and cook until tender and browned on both sides, about 2 minutes per side, adding more oil if necessary. Remove the eggplant slices and drain on paper towels.
On each of four eggplant slices, place a slice of cheese, a tomato slice, and two anchovies; top with the remaining slices of cheese. Cover with the remaining eggplant slices.
Return the skillet or griddle to moderate heat; cook the eggplant sandwiches until the cheese melts slightly, about 3 minutes, turning once. Transfer the eggplant sandwiches to serving platter, sprinkle with parsley, and serve immediately.
Makes 4 servings.
Per serving:
381 calories; 17 g protein; 20 g carbs; 26 g fat; 54 mg cholesterol; 372 mg sodium
Note: This filling snack can easily become a meal with a crisp salad of curly lettuce, red onion and crumbled feta cheese.
Source: Quick & Delicious, Reader??™s Digest
PENNSYLVANIA DUTCH DUMPLING SOUP
~Submitted by Larry Holmes, Ontario, Canada
Prep time: 5 minutes. Cooking time: 25 minutes.
3 cups canned reduced-sodium chicken or beef broth
3 cups water
2 cups fresh or frozen corn kernels
Dumplings:
1/2 cup all-purpose flour
?? teaspoon salt
2 large eggs
In large saucepan, bring broth, water and corn kernels to a boil over high heat.
Meanwhile, to make the dumplings, in a small bowl, combine flour and salt. In another small bowl, whisk eggs thoroughly. Stir the eggs into the flour mixture until a soft dough forms. Dip a serving teaspoon into cold water; spoon up some the dough and, using a knife, push off ??-teaspoon-size pieces of the dough into the boiling broth.
Reduce the heat; cover and simmer the soup until the dumplings are puffy and cooked through, about 15 minutes. Serve immediately.
Makes 4 servings;
Per serving: 135 calories; 5 g protein; 20 g carbs; 4 g fat; 68mg cholesterol; 31mg sodium
Source: Quick & Delicious, Reader??™s Digest
SOUTH OF THE BORDER CHOWDER
~Submitted by Larry Holmes, Ontario, Canada
Prep time: 5 minutes. Cooking time: 17 minutes.
Note: Frozen or canned corn may be used, but fresh corn from the cob is preferred for this main-dish soup. Using a sharp knife, slice along the rows of kernels, letting the corn fall onto a plate. With the dull side of the knife, press long the rows, catching the juice and heart of the kernels.
2 tablespoons (1/4 stick) butter
1 small yellow onion, chopped
1 tablespoon all-purpose flour
2 cups reduced-sodium chicken broth
2 small zucchini, diced (about 2 cups)
2 cups fresh or frozen corn kernels
?? cup canned chopped green chilies
?? teaspoon ground black pepper
1 cup milk
2 ounces Monterey Jack cheese, coarsely grated (1/2 cup)
In a large saucepan, melt butter over moderate heat. Add onion and saut?© until soft, about 5 minutes. Stir in flour until well mixed.
Stir in broth, zucchini, corn, chilies and pepper. Bring the mixture to a boil over high hear, stirring occasionally. Reduce heat; cover and simmer for 5 minutes.
Add milk; Stirring frequently, heat the soup over moderate heat until it is hot but not boiling. Ladle soup into bowls and top each with and equal amount of cheese. Serve immediately.
Makes 4 servings.
Per serving: 200 calories; 10 g protein; 24 g carbs; 7 g fat; 20 mg cholesterol; 361 mg sodium.
Source: Quick & Delicious, Reader??™s Digest
PECAN FRIED CATFISH
~Submitted by Larry Holmes, Ontario, Canada
Prep time: 15 minutes. Cooking time: 14 minutes.
Serving suggestion: Serve this crispy catfish with buttered green beans sprinkled with extra chopped pecans.
1/3 cup ground pecans
1/3 cup yellow cornmeal
3 tablespoons all-purpose flour
?? teaspoon salt
?? teaspoon cayenne pepper
1 large egg
1 tablespoon water
4 catfish fillets (about 6 ounces each)
3 tablespoons vegetable oil, divided
2 tablespoons (1/4 stick) butter, divided
lemon wedges
On a sheet of wax pepper, combine pecans and cornmeal. On another sheet of wax pepper, combine flour, salt and cayenne pepper. In a pie plate of shallow dish, combine egg and water.
Dredge each fillet in the flour mixture, shaking off the excess. Dip the floured fillets
into the egg mixture, then coat each one with the pecan-cornmeal mixture.
In a large skillet, heat half of the oil and half of the butter over moderate heat. Add two fillets and fry until golden brown on both sides, about 3 to 4 minutes per side.
Transfer the fillets to a serving platter and keep them warm. Repeat to cook the remaining fillets, using the remaining oil and butter. Serve immediately, with lemon wedges on the side.
Makes 4 servings.
Per serving: 485 calories; 34 g protein; 15 g carbs; 31 g fat; 165 mg cholesterol; 439 mg sodium
Source: Quick & Delicious, Reader??™s Digest
CHICKEN TACOS
~Submitted by Larry Holmes, Ontario, Canada
Prep time: 8 minutes. Cooking time: 14 minutes.
Serving suggestion: This Mexican-style favorite goes naturally with refried beans. For a lighter touch, serve it with a green salad tossed with chopped tomatoes and avocado.
1 tablespoon vegetable oil
1 medium-size yellow onion, chopped
1 pound ground chicken
1 tablespoon all-purpose flour
1 can (4 ounces) chopped green chilies, undrained
1 teaspoon chili powder
?? teaspoon dried oregano
?? teaspoon salt
8 taco shells
2 ounces Monterey Jack cheese with jalape?±o peppers, coarsely grated (1/2 cup)
1 to 1 ?? cups shredded iceberg lettuce
?? cup prepared tomato salsa
In a large skillet, heat oil over moderate heat. Add onion and saut?© until soft, about 5 minutes. Increase the heat to moderately high and add ground chicken. Book the chicken until lightly browned, stirring frequently, about 3 minutes.
Sprinkle flour over the chicken mixture and stir until blended. Stir in undrained chopped green chilies, chili powder, oregano, and salt; continue cooking, stirring occasionally, for 5 minutes. Remove the chicken mixture from the heat.
Spoon the chicken mixture into taco shells. Sprinkle each with grated cheese and top with some shredded lettuce. Spoon salsa over the lettuce and serve immediately.
Makes 4 servings.
Per serving: 409 calories; 34 g protein; 34 g carbs; 18 g fat; 78 mg cholesterol; 957 mg sodium
Source: Quick & Delicious, Reader??™s Digest
SAVORY PAN-FRIED CHICKEN BREASTS
~Submitted by Larry Holmes, Ontario, Canada
Prep time: 10 minutes. Cooking time: 8 minutes.
?? cup ground pecans
1/3 cup packaged plain bread crumbs
1 teaspoon dried sage, crumbled
?? teaspoon salt
?? teaspoon cayenne pepper
?? cup all-purpose flour
1 large egg
2 tablespoons water
4 large boneless, skinless chicken-breast halves (about 1 ?? pounds)
3 tablespoons vegetable oil
pecan halves (optional)
On a large sheet of wax paper, combine ground pecans, bread crumbs, sage, salt and cayenne pepper. On another sheet of was paper, place flour. In a pie plate, beat eggs with 2 tablespoons water. Coat each chicken breast first with the flour, then the egg mixture and then the pecan mixture.
In a large skillet, heat oil over moderately high heat. Add the chicken; cook until the pieces are golden brown on both sides, 3 to 4 minute per side. Transfer chicken to a warm platter. Garnish with pecan halves, if desired, and serve.
Makes 4 servings.
Per serving: 453 calories; 44 g protein; 15 g carbs; 24 g fat; 150 mg cholesterol; 321 mg sodium
Source: Quick & Delicious, Reader??™s Digest
HAM AND SPINACH-FETTUCCINE ALFREDO
~Submitted by Larry Holmes, Ontario, Canada
Prep time: 4 minutes. Cooking time: 26 minutes.
Serving suggestion: Serve this along side radicchio with feta cheese, chives and vinaigrette.
1 pound dried or 1 ?? pound fresh spinach fettuccine
2 tablespoons butter
8 ounces cooked smoked ham, cut in strips
2 tablespoons all-purpose flour
1 ?? cup milk
?? cup heavy cream
?? cup grated Parmesan cheese
salt and ground white pepper to taste
additional grated Parmesan cheese (optional)
Ina stockpot, bring 4 quarts of water to a boil. Cook fettuccine in the boiling water according to package directions or until it is tender but still firm to the bite.
Meanwhile, in a large skillet, melt butter over moderate heat. Add ham and saut?© until lightly browned, about 2 to 3 minutes,. Stir in flour until well mixed. Gradually stir in milk until well blended. Bring the sauce to a boil, stirring constantly.
Reduce heat to low; stir in cream. Heat the sauce until just hot but not boiling, about 1 minute. Stir cheese into sauce until smooth. Season the sauce with salt and pepper.
Drain the pasta thoroughly and transfer it to a serving dish. Top the fettuccine with the ham sauce and additional Parmesan cheese, if desired, and toss gently. Serve immediately.
Makes 4 servings.
Per serving: 920 calories; 42 g protein; 98 g carbs; 42 g fat; 273 mg cholesterol; 1294 mg sodium
Source: what??™s cooking, Kraft Canada, Inc.
BAKED MACARONI & CHEESE
~Submitted by Pam, OH
2 Tablespoons butter or margarine
2 Tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
2 1/2 cups milk
2 cups (8 ounces) Velveeta cheese
2 cups (8 ounces-dry) elbow macaroni
1/4 cup bread crumbs
In a saucepan, melt butter. Remove from heat; blend in flour, salt, and mustard. Add milk; heat stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese, broken into small pieces. Heat until melted, stirring constantly. Cook macaroni as directed and drain. Combine with sauce in a 2 quart casserole, tope with remaining cheese and bread crumbs. Bake at 3500F. for 20 to 25 minutes until nicely browned. Makes four servings as a main dish. More than that as a side order. Serve with optional garnish of catsup.
OPTIONAL: MACARONI TERHUNE VanDEWATER
Follow the above recipe with the addition of cubed ham, diced green pepper, and sliced fresh mushrooms for a delightful main course. (Onions are OK, too). This variation was originated by the master chef whose nom de' plume it bears.
LIEBICH'S TACO SALAD
~Submitted by Pam, OH
This recipe came from Carole Liebich who worked with Pam at Riverside School for several years back in the mid-20th. century. This makes the best Taco Salad we've ever had! It's easy to make, but very difficult to stop eating!
1 pound hamburger (ground turkey works OK but don't tell Bill you used it)
2 small head lettuce
8 ounces grated Colby cheese
1 bottle Catalina salad dressing (Kraft Fat Free works well)
1 bottle taco sauce (mild or medium unless you're taste buds are numb)
1 large onion, chopped
4 small tomatoes, diced
1 bag Doritos (or other taco chips)
Brown hamburger (or turkey) and onion - drain.
Mix lettuce (chopped into bite sized pieces), tomato, and hamburger.
Add cheese and broken up taco chips.
Add salad dressing and taco sauce.
Having a large bowl to mix this in is a big help.
Serve - optional: additional taco chips and sauce
TABOULI SALAD
~Submitted by Jessica, Corfu, Greece
1 cup dry bulgur (wheat that has been cooked, dried and coarsely ground)
2 cups water
2 cups cooked black beans, drained and rinsed
1 cup canned sweet corn
1 cup chopped cucumber, peeled and seeds removed
1/2 cup chopped red onion
1/2 cup chopped fresh parsley
1 fresh tomato, chopped
1 small red pepper, chopped
1/4 cup fresh lemon juice
2 tablespoons balsamic or wine vinegar
2 cloves minced garlic
1/8 teaspoon freshly ground pepper
1/4 teaspoon salt-free seasoning
Bring water to a boil and stir in the bulgur. Cover, remove from heat and let stand for 20 minutes, or until the bulgur is soft. Prepare the veggies and open the cans while the bulgar "stands". Squeeze or drain any remaining liquid. Add the remaining ingredients and toss until thoroughly mixed. Cover and refrigerate overnight. Serve as a salad, or as a side dish.
Makes 8-12 Servings
LINDA MCCARTNEY'S HUMMUS
~Submitted by Jessica, Corfu, Greece
3 cups cooked chickpeas (canned is also good, but drain and reserve liquid)
1/4 cup water from cooked chickpeas or liquid from canned chickpeas
1/4 cup lemon juice
4 cloves garlic, finely chopped
1/2 tsp. salt
3 T. tahini (sesame-seed paste, found at health-food stores)
2 T. fresh parsley, chopped
3 T. olive oil
Place all ingredients in a blender or food processor and pur?©e to a fine consistency, adding more liquid as necessary. Chill for at least one hour so flavors can blend.
GREAT DRESSING FOR HUGE LUNCH SALAD
~Submitted by Jessica, Corfu, Greece
1 tsp. each salt, paprika, celery seed and dry mustard
1/4 c. sugar
1/4 c. cider vinegar
1 c. oil (sunflower/olive mix tastes best to me)
Put ingredients in a jar with a lid. Shake till it's blended. Serve with Romaine lettuce and toasted almonds and whatever else is in the salad drawer.
COLD ASPARAGUS SALAD
~Submitted by Jessica, Corfu, Greece
Serves 4 to 6
4 cups water
1 pound asparagus, cut diagonally
2 tablespoons light soy sauce
2 tablespoons sesame seed oil
1/4 teaspoon sugar
1 clove garlic, smashed and chopped
Bring 4 cups water to boil in saucepan. Drop in asparagus. Boil 1 minute. Drain. Rinse with cold water. Mix next four ingredients in bowl. Pour over asparagus.
*Note: May be kept in covered jar in refrigerator about a week. (May be prepared in advance. Do not freeze. From Madame Wong's Long-life Chinese Cookbook.)
WESTERN WAGON WHEELS
~Submitted by Angelique, TX
Serves 10
1 pound Wagon Wheels, Rotini or other medium pasta shape, uncooked
1/4 cup all-purpose flour
1/2 tsp. pepper
1 1/2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
3 tbsp. vegetable oil, divided
2-3 cups broccoli florets
2 carrots, thinly sliced
1 cup frozen whole kernel corn
1 tbsp. water
1 18-oz. bottle barbecue sauce
Prepare pasta according to package directions. While pasta is cooking, combine flour and pepper in a zip-top plastic bag. Add chicken and shake until well coated.
Heat one tablespoon oil in a large skillet. Add half the chicken and stir-fry until brown on all sides. Remove from pan. Repeat with 1 tablespoon oil and remaining chicken. Remove from pan. Add remaining 1 tablespoon oil to skillet and heat . Add broccoli, carrots and corn; stir-fry 2 minutes. Add water ; cover and cook 3 to 4 minutes or until vegetables are tender-crisp. Add chicken and barbecue sauce to skillet; cook until thoroughly heated.
When pasta is done, drain well. Place in a large bowl; add hot chicken mixture and toss well.
Each Serving Provides: Daily Value for: 340 Calories Vitamin A 50% 27 g
Protein Vitamin C 45% 35 g Carbohydrates Calcium 4% 9 g Fat Iron 15% 1.5 g Saturated Fat Dietary Fiber 12% 60 mg Cholesterol
Calories from Fat 27% 480 mg Sodium Calories from Fat 27%
Source: National Pasta Association
ST. LOUIS BLUES PASTA
~Submitted by Angelique, TX
One of NPA's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners!
Serves 6-8
1 lb. Penne or other medium pasta shape
1/2 lb. bacon
4 cloves garlic, chopped
1 cup onion, chopped
1 tsp. salt
1 lb. collard greens, chopped and rinsed
1 14.5 oz. can chicken broth
1 tbsp. wine vinegar
1 tsp. hot pepper sauce
1/2 cup parmesan cheese, grated
Cook pasta according to pasta directions, drain. Meanwhile, cook bacon in large skillet until Crisp. Remove from pan, crumble and reserve bacon. Pour off all but 1 tbsp. bacon drippings. Saut?© garlic and onion in remaining drippings. Sprinkle with salt. Add collard greens and stir to coat collard greens with bacon drippings. Add chicken broth. Cover pan and simmer until collard greens are tender but not mushy, about 15 minutes. Stir in vinegar and hot pepper sauce. Mix collard greens and pan juices with the cooked pasta. Sprinkle with parmesan cheese and chopped bacon. Serve immediately.
Each Serving Provides:
581 Calories
24 g Protein
71 g Carbohydrates
22 g Fat
34 mg Cholesterol
1099 mg Sodium
28 mcg Folate
Calories from Fat 34%
Source: National Pasta Association
MAPLE CHICKEN WITH STIR-FRY VEGETABLES
~Submitted by Angelique, TX
Ready In: 20 minutes
Servings: 4
Ingredients:
1 tablespoon vegetable oil, plus additional for the pan
1 1/2 pounds boneless, skinless chicken breast
Freshly ground black pepper to taste
About 1/2 cup maple syrup, at room temperature
Two bags of stir-fry, birds eye vegetables
Directions:
Preheat broiler. Line broilers pan with aluminum foil; lightly coat with oil.
Lightly rub both sides of chicken with oil. Press pepper into both sides of chicken. Broil chicken for 5 minutes. Carefully remove pan from broiler. Brush chicken generously with some of the maple syrup. Broil, turning often and basting with remaining maple syrup, until the chicken is cooked through, about 5 more minutes.
Source: AllSands.com
HOT SAUSAGE PASTA
~Submitted by Angelique, TX
One of NPA's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners!
Serves 8
1 lb. Bow Ties or other medium pasta shape
1 lb. hot turkey sausage
1 16 oz. container of light sour cream
1 tsp. garlic salt
1 4 oz. can chopped green chilies, drained
1 15.5 oz. can red kidney beans, rinsed and drained
1 15 oz. can garbanzo beans, rinsed and drained
1 3.8 oz. can sliced black olives
4 green onions, whites and tops, chopped
2 medium size tomatoes, chopped
tortilla chips (optional)
Cook pasta according to package directions, drain. Meanwhile, brown sausage in a skillet, breaking up with a fork while cooking. When done, remove from heat and add sour cream, garlic salt, and green chilies to sausage. In a large bowl, combine pasta, sausage mixture, and remaining ingredients. Serve warm with tortilla chips and sliced avocado on the side.
Each Serving Provides:
631 Calories
31 g Protein
93 g Carbohydrates
15 g Fat
57 mg Cholesterol
697 mg Sodium
76 mcg Folate
Calories from Fat 21%
Source: National Pasta Association
HAWAIIAN BACON MELTS
~Submitted by Angelique, TX
Ready In: 25 minutes
Servings: 4
Ingredients:
8 teaspoons brown mustard
4 English muffins -- split
8 slices Canadian bacon
2 cans pineapple rings in juice -- drained
1 medium green bell pepper (cut in 8 thin rings)
4 ounces lowfat Swiss cheese -- sliced
Directions:
Preheat oven 350.
Spread 1-tsp. mustard on each muffin half. Top each with bacon, pineapple, bell pepper and cheese.
Place on ungreased cookie sheet. Bake at 350 for 15 minutes or until thoroughly heated and cheese is melted.
Source: AllSands.com
ANGEL HAIR WITH SHRIMP SESAME SAUCE
~Submitted by Angelique, TX
Serves 4 to 6
8 oz. Angel Hair (Capellini), uncooked
1 pound asparagus, trimmed and cut into 1-inch pieces
2 tsp. vegetable oil
5 cloves garlic, chopped
1 cup sliced mushrooms
1/4 cup low-sodium soy sauce
2 tbsp. sesame oil
1 tbsp. brown sugar
3 tbsp. chutney
2 tbsp. toasted sesame seeds
1 bunch scallions, finely chopped
1/2 cup vinegar
1 pound frozen medium shrimp, thawed
Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces. When pasta and asparagus are done, drain.
Place oil, garlic and mushrooms in a 2-quart saucepan. Saut?© for 3 to 4 minutes. Add soy sauce, sesame oil, brown sugar, chutney, toasted sesame seeds, scallions and vinegar. Simmer for 3 to 5 minutes. Add shrimp to the sauce and cook for another 5 to 8 minutes. Toss shrimp and sauce with pasta and asparagus and serve.
Each Serving Provides:
609 Calories
35.7 g Protein
88.7 g Carbohydrates
13.1 g Fat
138 mg Cholesterol
167 mg Sodium
Calories from Fat 19%
Source: National Pasta Association
20 MINUTE BEEF TERIYAKI
~Submitted by Angelique, TX
Category: Beef
Ready In: 20 minutes
Servings: 4
Ingredients:
1 tbs. oil
1 lb. beef chuck strip
1 onion, diced
1 garlic clove, minced
3/4 tsp. ginger
1-cup red and green pepper strips
2 cups bouillon
1 1/2 cups minute rice
3 tbs. soy sauce
Directions:
Heat oil and brown beef with onion and garlic. Add ginger, pepper strips and bouillon and bring to boil. Stir in remaining ingredients; cover, remove from heat and let stand 5 minutes. Stir and serve.
Source: AllSands.com
Help make us NUMBER ONE !
MEXICAN FRITTATA
~Submitted by Angelique, TX
Serves 4
4 cups leftover Spaghetti, Thin Spaghetti, or Vermicelli (about 8 oz. uncooked)
1 8-oz. carton egg substitute
1 cup evaporated skim milk
1 cup shredded, reduced-fat Cheddar cheese
1 4-oz. can chopped green chiles, drained
1/2 cup sliced scallions
1/2 tsp. ground cumin
1/2 tsp. salt
Vegetable oil cooking spray
Salsa for topping
Combine first 8 ingredients in a large bowl; set aside.
Spray a 9-inch non-stick skillet with cooking spray and heat over medium-high heat. Pour 1/3 of the pasta-egg mixture into the pan and cover. Cook 4 to 5 minutes until set and lightly golden. Slide out onto a plate, invert the skillet over the frittata on the plate, and flip the frittata back into the skillet. Cook another 3 to 4 minutes, covered.
Remove to a serving dish and keep warm. Repeat with remaining mixture.
Top each frittata with salsa and serve immediately.
Each Serving Provides:
557 Calories
32.6 g Protein
91.1 g Carbohydrates
6 g Fat
8.8 mg Cholesterol
784 mg Sodium
Calories from Fat 10%
Source: National Pasta Association
ASPARAGUS CHEF SALAD
~Submitted by Angelique, TX
Yield: 4-1/2 (1 cup) servings
Ingredients
2-1/2 lb. asparagus, trimmed
8 oz. mushrooms, sliced
2 oz. part-skim julienne Swiss cheese
2 oz. lean julienne ham
1 Tbsp. finely chopped onion
1 orange, peeled and cubed
Dressing:
1 pkg. lemon and herb salad dressing mix
2 Tbsp. water
1/4 cup vinegar
1/4 cup vegetable oil
Directions
Chop asparagus into bite-sized pieces and place in a microwave-proof casserole dish. Add 2 Tbsp. water, cover, and Microwave for 2 minutes. Drain. Measure remaining ingredients into a salad bowl. Add asparagus when completely cool.
Prepare dressing in a shaker container and add approximately 1/3 of it to the salad. Save remaining dressing for greens and fresh vegetables.
Calories: 151
Sodium: 347 mg
Cholesterol: 25 mg
Fat: 5 g
Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat
Source: Cooking Healthy and Fast
BAKED ORZO WITH ZUCCHINI
~Submitted by Angelique, TX
This simple dish comes together in minutes and calls for a light soup or tossed green salad and hot Italian bread with olive oil for dunking. It also makes a great buffet party dish, as it can feed a group when served with other fare.
2 cups dried tri-colored or plain orzo
2 Tbs. olive oil
2 tsps. minced garlic
1 large leek, thinly sliced
2 zucchini, thinly sliced
1 cup chunky marinara sauce
Salt and freshly ground black pepper to taste
2 cups shredded, low-fat mozzarella
Pizza or Italian spice mix to taste
1/2 cup grated Parmesan cheese
1. Preheat oven to 400F. Lightly oil heatproof baking dish.
2. Heat water in covered saucepan. When at a rapid boil, cook orzo until almost tender, about 5 minutes.
3. Meanwhile, heat oil in skillet over medium heat and saut?© garlic, leeks and zucchini slices for about 10 minutes, stirring often.
4. Drain orzo and place in baking dish. Stir in marinara sauce, salt and pepper and spice mix. Top with half the cheese.
5. Arrange zucchini and leek slices on top of orzo, and top with remaining mozzarella.
6. Bake for 15 minutes, or until mozzarella melts. During last 5 minutes, sprinkle with grated Parmesan cheese.
PER SERVING: 410 CAL; 20G PROT; 18G TOTAL FAT (7G SAT. FAT); 42G CARB; 25MG CHOL; 780MG SOD; 4G FIBER
TORTILLA CHICKEN CHILI
~Submitted by Angelique, TX
Trimming the Fat
Cutting the Calories
High Fiber
The addition of tortilla chips gives this chicken chili a traditional masa corn flavor that is almost like eating a chicken enchilada. It's not only easy to make but it's ready in less than 30 minutes!
Prep Time: 10 minutes
Cook Time: 16 minutes
Makes 6 (1 cup) servings
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 package McCormick?® Chili Seasoning
1 can (14.5 ounces) diced tomatoes, undrained
1 can (15-16 ounces) kidney, white, or pinto beans, undrained
1 can (11 ounces) Mexican-style corn or whole kernel corn, drained
1/2 cup water
1 1/2 cups broken tortilla chips (bite-size pieces)
1. Heat a lightly oiled large nonstick skillet over medium-high heat. Add chicken; cook and stir until lightly browned, about 5 minutes.
2. Stir in remaining ingredients and bring to a boil. Reduce heat to low. Cover and simmer 10 minutes, stirring occasionally.
Serving suggestion: Serve with shredded Cheddar cheese, sour cream, and chopped cilantro.
Tip: If a thinner chili consistency is desired, stir in an additional 1/2 cup water.
Calories: 240, Fat: 4 g, Cholesterol: 34 mg, Sodium: 800 mg, Carbohydrates: 30 g, Fiber: 7 g, Protein: 21 g
Help make us NUMBER ONE !
DILLED SALMON STROGANOFF
~Submitted by Larry Holmes, Ontario, Canada
Prep time: 10 minutes. Cooking time: 10 - 20 minutes)
1 teaspoon unsalted butter
2 (4-ounce)pieces boneless, skinless salmon fillets
1 medium-size zucchini
?? cup undiluted canned chicken broth
?? cup light sour cream
?? teaspoon Dijon mustard
?? teaspoon dried dill weed (or ?? cup chopped fresh dill)
4 green onions
sprinkling of salt and freshly ground black pepper
Heat butter in a large non-stick frying pan set over medium-high heat. Add salmon and cook until underside is lightly browned, about 2 minutes. Using a wide spatula, carefully turn salmon over. Continue to cook until other side is browned, about 2 more minutes. Reduce heat to low, cover and continue to cook for 6 more minutes. Remove to a plate, cover and keep warm.
Meanwhile, slice zucchini lengthwise into 4 strips, then thinly slice. Add to pan salmon was cooked in. Stir constantly over medium-high heat until slightly softened, about 1 minute. Stir in broth. Bring to a boil. Cook, uncovered and stirring often, until reduced by half, about 2 minutes.
Reduce heat to medium and stir in sour cream, mustard and dill weed. Gently stir for 2 minutes. Thinly slice onions, then stir into sauce. Add salmon and cook until just heated through, about 1 minute. Season with salt and pepper. Serve with steamed rice.
Makes 2 servings.
Per serving: 290 calorie; 25.4 g protein; 16 g fat; 12.8 g carbs; 2 g fiber; 492 mg sodium
Source: Chatelaine (Canadian publication)
BOW TIES WITH ASPARAGUS AND BUCKWHEAT PARMESAN
~Submitted by Angelique, TX
Serves 2
1 1/2 cups Bow Ties, cooked
3/4 cup chicken stock or vegetable stock
1/4 cup cooked buckwheat or kasha
10 jumbo asparagus spears, blanched
1/4 cup grated Parmesan cheese
3 tbsp. toasted pine nuts or walnuts
3 tbsp. sweet butter
2 tbsp. parsley, chopped
Salt and pepper to taste
In a large saucepan over medium flame, heat pasta and chicken stock.
Once pasta mixture has reached a boil, add remaining ingredients and heat quickly, about 2-3 minutes. Remove asparagus spears from pasta mixture and arrange wagon wheel style around each plate (five spears per plate). Add pasta mixture to center of each plate and garnish with
additional Parmesan cheese if desired.
Each Serving Provides:
566 Calories
19.1 g Protein
60.8 g Carbohydrates
28.8 g Fat
57.3 mg Cholesterol
432 mg Sodium
Calories from Fat 45%
Source: National Pasta Association
ALMOST INSTANT (SECRET) BROCCOLI SOUP
~Submitted by Angelique, TX
Serves 2
Left over or freshly cooked Broccoli
1 cn Mushroom soup
Milk -- as desired
Salt and Pepper
Remove tiny tops of flowered ends of broccoli and save. Dump remaining stems into blender. Add soup, some milk, salt and pepper. Blend. Garnish with saved tops. Heat and serve.
Source: Just Vegetable Recipes
Help make us NUMBER ONE !
QUICK PECAN BARS
12 whole Graham Crackers (or as many needed to line pan)
1 c. brown sugar
1 c. butter
1 c. pecans
1 tsp. vanilla
Cover cookie sheet with graham crackers. Bring to a boil, brown sugar and
butter. Remove from heat and add pecans and vanilla. Pour sauce over crackers.
Bake at 375 degrees for 10 minutes.
BARBEQUE IN A CUP
3/4 c. ground beef
1/2 c. barbecue sauce
1 tbsp. instant minced onion
2 tbsp. brown sugar
1 (8 oz.) can refrigerated baking powder biscuits*
3/4 c. shredded Cheddar cheese
(Garnishes: shredded cheese, green onions)
In a large skillet, brown ground beef, drain grease Add barbecue sauce, onion
and brown sugar. Set aside. Separate biscuit dough into 12 biscuits. Place one
biscuit in each of 12 muffin cups, pressing dough up sides to edge of cups.
Spoon meat mixture into cups. Sprinkle each cup with cheese. Bake at 400 degrees
for 10 to 12 minutes or until golden brown.
*I use Pillsbury biscuits found in the frozen bread section, slightly thawed.
PEANUT BUTTER COOKIES
1 c. sugar
1 c. peanut butter
1 egg
Preheat oven to 350 degrees. Mix ingredients. Add a little flour if sticky. Drop
on lightly greased cookie sheet. Press down lightly with tines of a sugar-dipped
fork. Bake 8 minutes or until lightly brown.
QUICKEST CHICKEN AND DUMPLINGS
2 cans Swanson chicken broth
1 can Swanson chicken
2/3 c. milk
2 T. melted butter
2 c. Bisquick
Pour broth in large pan and bring to a boil. Add chicken. Mix milk, melted
butter and Bisquick together. Drop by spoonfuls into boiling broth. Cook 10
minutes uncovered and 10 minutes covered.
Source: Swanson recipe flyer
MAGIC COCONUT PIE
1 c. Bisquick mix
1/2 c. sugar
4 eggs
2 c. milk
1 c. flaked coconut
1 tsp. vanilla
3 tbsp. melted butter
Combine everything in blender, blend on low speed 1 minute. Pour mixture into
buttered 9 inch pie plate. Bake 400 degrees for 20 minutes until set.
Serves 6.
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">Simply the best!
Calphalon Commercial Hard Anodized 9-Piece Set
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