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A to Z Recipes Newsletter
December 14, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
Hi from Linda in Michigan. You know, some weeks that first sentence is the only thing that I am sure that I will write. I try to get each Wednesday??™s issue to Maggie by Sunday night so she has time to do her magic. Well, it was Thursday night and I still hadn??™t a clue about a theme for this week??™s issue. Then I got an e-mail from my internet buddy,
Stogy (Cecil from Atlanta). He is always sending me little goodies to make me think or laugh. This time he sent me a recipe. Then, last night, we were ???talking??? and our buddy,
Stick (Don, the resident alien in our group from Alberta, Canada), said that he had a recipe for me too. Thus, this week??™s issue was born, or I should say ???hatched???. Try these recipes for your Christmas brunch. They are
eggs-actly what you have been looking for!
P.S. Northstate (Gene from the northwestern part of a southern state), was not on-line, so he will get a whole issue devoted to catfish as soon as he sends me his recipes.
A to Z Recipes is in danger of extinction.
With expenses exceeding my ability to pay, this publication may cease. Only through reader support can it continue. Your donation and/or purchases through links found in issues will help offset rising expenses. There is n-o charge for the many hours spent here for you and n-o profit is desired. A to Z Recipes will remain a free publication - to the end. ~ Publisher
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No stories to fit the topic, so I am printing this because Stogy sent it to me.
One Sunday morning an old cowboy entered a church just before services were to begin.
Although the old man and his clothes were spotlessly clean, he wore jeans, a denim shirt and boots that were very worn and ragged. In his hand he carried a worn
out old hat and an equally worn out Bible.
The church he entered was in a very upscale and exclusive part of the city. It was the largest and most beautiful church the old cowboy had ever seen. The people
of the congregation were all dressed with expensive clothes and accessories.
As the cowboy took a seat, the others moved away from him. No one greeted, spoke to, or welcomed him. They were all appalled at his appearance and did not
attempt to hide it.
As the old cowboy was leaving the church, the preacher approached him and asked the cowboy to do him a favor. "Before you come back in here again, have a talk
with God and ask him what he thinks would be appropriate attire for worship."
The old cowboy assured the preacher he would.
The next Sunday, he showed back up for the services wearing the same ragged jeans, shirt, boots, and hat. Once again he was completely shunned and ignored.
The preacher approached the man and said, "I thought I asked you to speak to God before you came back to our church."
"I did," replied the old cowboy.
"If you spoke to God, what did he tell you the proper attire should be for worshiping in here?" asked the preacher.
"Well, sir, God told me that He didn't have a clue what I should wear. He said He'd never been in this church."
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Our company feeds breakfast every Saturday morning to a group of low income individuals. The problem, many of us have run into, is the scrambled eggs turn green
after we prepare them. I have tried different containers but to no avail.
Sometimes a large batch of scrambled eggs may turn green. Although not pretty, the color change is harmless. It is due to a chemical change brought on by heat and
occurs when eggs are cooked at too high a temperature, held for too long, or both. Using stainless steel equipment and low cooking temperature, cooking in small
batches, and serving as soon as possible after cooking will help to prevent this. If it is necessary to hold scrambled eggs for a short time before serving, it helps to
avoid direct heat. Place a pan of hot water between the pan of eggs and the heat source.
Information from the American Egg Board
Please clarify what the white stringy stuff is inside of an egg when you crack it. Is this not sperm? If not, please explain.
These strands are the chalazae which anchor the yolk in the center of the thick white. They are neither imperfections nor beginning embryos. The more prominent
the chalazae, the fresher the egg. Chalazae do not interfere with the cooking or beating of the white and need not be removed, although some cooks like to strain
them from stirred custard.
Can I keep eggs at room temperature?
Eggs are a perishable food and should be stored in their carton in the refrigerator. For optimum quality, eggs should be used up before the "Best Before" date
expires. For every hour eggs are kept at room temperature, they age an entire day.
Are brown eggs more nutritious than white eggs?
No. The colour of the shell is determined by the breed of hen. Both brown and white eggs are equally as nutritious.
Can you eat eggs with blood spots?
Eggs with a visible blood spot on the yolk are safe for consumption. The spot can be removed with the tip of a knife. Blood or "meat" spots are occasionally found on
an egg yolk. These tiny spots are not harmful and are caused by the rupture of a blood vessel during formation of the egg. Blood spots do not indicate a fertilized
egg. Mass candling methods reveal most blood spots and those eggs are removed, but even with electronic spotters, it is impossible to catch all of them. If desired,
the spot can be removed with the tip of a clean knife prior to cooking. These eggs are safe to eat.
Information from the Alberta Egg Producers Board
What does free-range eggs mean?
True free-range eggs are those produced by hens who have access to nesting boxes, open floor space, perches and have access to outdoor runs. Due to climate
conditions in Alberta, however, no commercial operations in Alberta produce free range eggs. Free run eggs are produced by hens allowed to roam freely in an
enclosed facility (barn). Egg safety and quality can be more difficult to manage in these situations since eggs can come in contact with droppings and dirt, as well
as can be laid in many places making quick egg collection a great challenge. The nutrient content of these eggs is no different than the nutrient content of eggs of
hens raised in conventional cage housing systems.
Information from the Alberta Egg Producers Board
What will happen if I eat an egg containing Salmonella?
If an egg containing Salmonella has been kept refrigerated and someone who uses good hygiene practices serves it to you immediately after proper cooking, you??™ll
simply have a nutritious meal. If the egg has been improperly handled, though, you might experience the foodborne illness called salmonellosis. You could have
symptoms of abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within 6 to 72 hours after eating. The symptoms usually last only a day or
two in healthy people but can lead to serious complications for the very young, pregnant women, the elderly, the ill and those with immune system disorders. Anyone
who has had salmonellosis may pass along the bacteria for several weeks after recovering, but salmonellosis is seldom fatal. While the risk of getting salmonellosis is
very small, there??™s no need to take chances because cooking kills Salmonella.
Is the risk of salmonellosis from eggs increasing?
No. Salmonellosis incidents related to eggs have decreased markedly since 1990. From 1996 through 1999, the Centers for Disease Control and Prevention (CDC) and
FoodNet (a food-safety surveillance system operated by CDC and other agencies) have reported a decline in disease from Se of 48%. The fact that there are fewer
cases of egg-related salmonellosis is considered to be the result of on-farm quality-control programs, refrigeration during transport and storage, and food-safety
education for home and foodservice food preparers.
What usually causes salmonellosis?
Salmonellosis outbreaks are most often associated with animal foods, including chicken, eggs, pork and cheese, but have also been reported related to cantaloupe,
tomatoes, alfalfa sprouts, orange juice and cereal among other foods. Human carriers play a big role in transmitting some types of salmonellosis. Salmonella bacteria
can easily spread from one food to another, too.
The majority of reported salmonellosis outbreaks involving eggs or egg-containing foods have occurred in foodservice kitchens and were the result of inadequate
refrigeration, improper handling and insufficient cooking. If not properly handled, Salmonella bacteria can double every 20 minutes and a single bacterium can
multiply into more than a million in 6 hours. But, properly prepared egg recipes served in individual portions and promptly eaten are rarely a problem. You can ensure
that your eggs will maintain their high quality and safety by using good hygiene, cooking, refrigeration and handling practices.
Are eggs the only source of Salmonella bacteria?
No. Salmonella bacteria are widely found in nature and easily spread. The bacteria can be found in the intestinal tracts of animals, birds, reptiles, insects and
people. While the egg itself may not be contaminated when you buy it, it can become contaminated from various sources, such as hands, pets, other foods and
kitchen equipment, too.
Above salmonella information from the American Egg Board
What should I do about some of my favorite egg recipes that call for raw or lightly cooked eggs?
Although the overall risk of egg contamination is very small, the risk of food borne illness from eggs is highest in raw and lightly cooked dishes. To eliminate risk
and ensure food safety, replace all your recipes calling for raw or lightly cooked eggs with cooked egg recipes or use pasteurized eggs or egg products when you
prepare them. To cook eggs for these recipes, use the following methods to adapt your recipes:
Cooking Whole Eggs for Use in Recipes ??“ As a nutritious combination of egg whites and yolks, whole eggs should be fully cooked for assured safety in recipes that
call for raw or lightly cooked eggs. The following method can be used with any number of eggs and works for a variety of recipes.
In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook
over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160?° F. Immediately place the saucepan in ice water and stir
until the egg mixture is cool. Proceed with the recipe.
Cooking Egg Yolks for Use in Recipes ??“ Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad
dressing, chilled souffl?©s, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks.
In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until
the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160?° F. Immediately place the saucepan in ice water and stir until the yolk
mixture is cool. Proceed with the recipe.
Cooking Egg Whites for Use in Recipes ??“ Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any
number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.
In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2
tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating
constantly with a portable mixer at low speed, until the whites reach 160?° F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed
with the recipe.
Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined
aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.
Making an Italian meringue by adding hot sugar syrup to egg whites while beating them does not bring the egg whites to much above 125?° F and is not recommended
except for dishes that are further cooked. If, however, you bring the sugar syrup all the way to the hardball stage (250 to 266?° F), the whites will reach a high
enough temperature. You can use a sugar syrup at hardball stage for Divinity and similar recipes.
Above information from the American Egg Board
How can I tell if my eggs have spoiled?
The faster you use your eggs, the less time any potential bacteria will have to multiply. However, when properly handled and stored, eggs rarely spoil. Instead, as an
egg ages, the white becomes thinner, the yolk becomes flatter and the yolk membrane weakens. Although these changes may affect appearance, they don??™t indicate
spoilage and don??™t have any great effect on the nutritional quality of the egg or its functions in recipes. Rather than spoiling, if you keep eggs long enough, they??™re
more likely to simply dry up ??“ especially if they??™re stored in a moisture-robbing, frost-free refrigerator.
But, like a-l-l natural organic matter, eggs can eventually spoil through the action of spoilage organisms. Although they??™re unpleasant, spoilage organisms don??™t cause
food borne illness. The bacteria Streptococcus, Staphylococcus, Micrococcus and Bacillus may be found on egg shell surfaces because all these species can
tolerate dry conditions. As the egg ages, though, these bacteria decline and are replaced by spoilage bacteria, such as coliform and Flavobacterium, but the most
common are several types of Pseudomonas. Pseudomonas can grow at temperatures just above refrigeration and below room temperatures and, if they??™re present in
large numbers, may give eggs a sour or fruity odor and a blue-green coloring.
Although it is more likely for bacteria to cause spoilage during storage, mold growth can occur under very humid storage conditions or if eggs are washed in dirty
water. Molds such as Penicillum, Alternaria and Rhizopus may be visible as spots on the shell and can penetrate the shell to reach the egg.
Discard any eggs with shells ??“ or, for hard-cooked eggs, egg white surfaces ??“ that don??™t look or feel clean, normally colored and dry. A slimy feel can indicate
bacterial growth and, regardless of color, powdery spots that come off on your hand may indicate mold.
Above information from the American Egg Board
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Monthly Theme, Recipe Submissions
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Soup's On!
Here's the scoop on the current theme:
With the weather becoming more wintry, what else comes to mind but a steaming pot of soup on the stove? The aroma fills the house, and everyone feels warmer when it is eaten. My kids go for Chicken Soup, but also love a rich beef stew. Of course, being a chile-head, I love a spicy chili. What melts the heart and warms the soul at your house? The soup's on, folks... send us your favorite soup recipes. We will collect them all month and post them on the first Sunday of January. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Soup's On!
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 for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources.
There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Soup's On! has a deadline of December 30, 2005, and will be posted on January 1, 2006.
Please use this email link to submit a recipe for theme recipes: Soup's On!
As usual, only recipes are to be sent to: A to Z Reci
75887/107472_AtoZZilchLogo.jpg
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code ???AtoZ??? to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
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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.
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Egg Jokes
This corner of the British Egg Information Service (BEIS) website is just for kids so we can be as silly as we want and go crazy with our ridiculous egg jokes!
Here are just a few we thought might amuse you:
How does a witch make scrambled eggs?
She holds the pan and gets two friends to make the stove shake with fright.
At a party, a conjurer was producing egg after egg from a little boy's ear.
"There!" he said proudly. "I bet your Mum can't produce eggs without hens, can she?"
"Oh yes, she can," said the boy. "She keeps ducks."
How can you drop an egg six feet without breaking it?
By dropping it seven feet - it won't break for the first six.
Mick: I see you've got your Easter shirt on.
Nick: Why do you call it that?
Mick: Because you've spilt egg all down the front.
Did you hear about the wizard who turned his friend into an egg?
He kept trying to poach his ideas.
Why can't you tease egg whites?
They can't take a yolk.
What do you call an egg that goes on safari?
An eggs-plorer!
What happens when you tell an egg a joke?
It cracks up!
How many eggs does it take to screw in a light bulb?
None. Eggs don't have hands.
What day do chickens hate the most?
Fry-day
Why did the chicken lay an egg?
Because it would break if she dropped it!
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The e-mail from Stogy... just as I received it.
"Hi Linda, This sounds like a good item for your newsletter...try it and if it works send me a western omelet lol, love ya, stog"
ZIPLOC OMELETS - No joke - try it
This sounds interesting. It saves on cleanup too.
ZIPLOC OMELETS
Have you ever heard of this? (This works great! Good for when all your family is together and no one has to wait for their special omelet).
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper,
tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up. Place
the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the
bags and the omelet will roll out easily. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the
process and a great conversation piece.
STICKMAN??™S OMELET TIPS
These are the tips that Don gives to make the perfect omelet:
Use a copper bowl to mix the eggs and water. (Never use milk)
Always use a cast iron skillet to cook the eggs.
After the eggs are set, put the skillet under a pre-heated broiler until the eggs are brown and really puffy.
Return skillet to stove top, add fixins, and fold eggs over fixins.
Heat a few minutes more.
ABSOLUTELY THE WORLD??™S BEST EGG CASSEROLE...EVER!
(Compliments of Arrington B&B Journal and Cats Cradle B&B)
Source: Bed & Breakfast Online
Preheat oven to 350?°.
Spray or grease a two-quart casserole dish with cooking oil.
Ingredients:
12 eggs
1 cup plain yogurt
1 teaspoon Lawry's seasoned salt (or, to taste)
3/4 stick butter or margarine
2 cups shredded hash brown potatoes (thawed)
1/4 cup (or less) chopped onion
1 cup grated sharp cheddar cheese
Beat eggs, yogurt, and salt together.
Melt butter and lightly saut?© onion. Add thawed potatoes. Stir to mix.
Pour in egg mixture and lightly stir to blend ingredients.
Pour into casserole dish. Sprinkle grated cheese over casserole.
Bake at 350?° for approximately 25 minutes or until knife comes out clean when inserte
75887/107476_BakedEggsMushroomsHamCrisps.jpg
BAKED EGGS AND MUSHROOMS IN HAM CRISPS
Source: What's Cooking America
This recipe is adapted from the January 2002 issue of Gourmet Magazine
3/4 pound mushrooms, finely chopped
1/4 cup finely chopped shallot or onion
2 tablespoons unsalted butter
1/2 teaspoon Lawrey's seasoned salt or salt
1/4 teaspoon black pepper
3 tablespoons cr??me fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Virginia ham or honey ham (without holes)
12 medium eggs
Fresh whole tarragon leaves (for garnish)
Triangles of buttered toast
Preheat oven to 350?° F. Lightly oil a 12-cup muffin tin. In a large heavy frying pan over medium-high heat,
saut?© mushrooms and shallot in butter with salt and pepper, stirring, approximately 10 minutes or until mushrooms are tender and liquid they give off is evaporated. Remove from heat and stir in cr??me fraiche and
tarragon.
To Assemble, fit 1 slice of ham into each prepared muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into
each.
Bake in middle of oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When
done, the whites should be completely set and the yolks beginning to thicken but not hard. Season eggs with additional salt and pepper. Remove eggs (with ham) from
muffin cups carefully, using 2 spoons or small spatulas, and place on individual serving plates. Garnish with tarragon leaves triangles of buttered toast leaned on the
cups to dip in the yolk as desired. Serve two eggs pe
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BRUNCH FRITTATA
Source: Iowa Egg Council
1 ?? - 2 cups hash brown potatoes, partially cooked
?? cup cubed ham
8-10 eggs
?? cup cream of mushroom soup
1 ?? cup shredded cheddar cheese
1 tablespoon butter
Melt butter in a 10" skillet over moderate heat. Add hash browns and top with ham. Beat eggs and pour over the ingredients in the skillet. Cover pan and turn heat to
low. Cook for 10-12 minutes, until eggs are set. Top with soup and then cheddar cheese for the last few minutes of cooking. Cut into wedges and serve.
EGGS SO SASSY
Source: 1st Traveler??™s Choice Internet Cookbook
This is the Sassy Moose Inn's most requested recipe. I serve this with oatmeal pancakes or muffins.
Ingredients
Jiffy corn bread mix (about 1/3 of the box)
Box frozen peaches, thawed
3/4 cup sugar
8 eggs
1 pint cream or half & half
Raspberries for trim (optional)
Spray a 9 x 13-inch pan with non-stick cooking spray. Sprinkle a light covering of corn bread mix on the bottom of the pan. Spread the peaches on the corn bread
mix. Sprinkle 1/2 cup sugar over peaches. Beat the eggs and cream together. Pour the eggs and cream over the peaches. Bake for about 45 minutes at 375 degrees or
until the eggs are set.
BREAKFAST PIZZA
Pizza for Breakfast made with Eggs!
Source: http://www.goodegg.com/recipe.html
1 package of pizza dough. To make one pizza.
1/2 lb. bacon cooked crisp
1/2 lb. sausage crumbled and cooked
3 green onion thinly diced
1/2 green pepper thinly sliced and diced
4 eggs scrambled
8 oz. shredded cheddar cheese
Mix dough according to package.
While dough is rising cook bacon and sausage. Slice vegetables. Cook scrambled eggs in the same skillet as the meat.
Spread dough thinly on pizza pan. Cook for 5 minutes at 450 degrees F
Remove from oven and add meat, eggs, veggies, and cheese. Return to oven until cheese is melted.
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LITE SPINACH-BACON DEVILLED EGGS
Source: Eggland's Best
1 dozen EGGLAND'S BEST eggs, hard-cooked, peeled
1/2 cup frozen chopped spinach thawed, drained, squeezed dry
1/4 cup cholesterol-free (low fat) mayonnaise
1/2 cup imitation bacon bits
2 1/2 tbs. Heinz Apple Cider Vinegar
2 Tbs. margarine, softened (optional)
1 Tbs. sugar
2 tsp. ground black pepper
1/4 tsp. salt
METHOD:
Cut the eggs in half lengthwise. Scoop out yolks into a small mixing bowl and mash with a fork. Add remaining ingredients and mix well. Spoon yolk mixture into egg
white halves.
Chill until ready to serve.
Serving: 1
Calories: 60 kcal Protein: 4 gms
Fat: 4 gms Cholesterol: 102 mg
Carbohydrate: 102 mg
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SCRAMBLED EGG AND VEGETABLE WRAP-UPS
Source: Recipes EU
vegetable cooking spray
1 medium onion, chopped
1 green pepper, chopped
2 medium tomatoes, chopped
1 cup salsa, divided
1 cup frozen whole-kernel corn
1/2 tsp black pepper
3/4 cup canned pinto beans, drained
1 tbsp taco seasoning mix, dry
8 flour tortillas, 8 inches across
3/4 cup shredded reduced-fat cheese
4 eggs
4 egg whites
Coat a large skillet with cooking spray. Add onion and green pepper and saut?©??? over medium-high heat until tender. Add tomato, 3/4 cup salsa, corn, and black pepper. Heat thoroughly and set aside. Place beans, taco seasoning mix and remaining salsa in blender or food processor, and blend until smooth. Spread about 2 tablespoons of the bean mixture on each tortilla. Sprinkle tortillas evenly with cheese. Combine eggs and egg whites; beat well. Coat a nonstick skillet with cooking spray and place over medium heat until hot. Add egg mixture and cook, stirring often, until the mixture is firm but still moist. Spoon the egg mixture evenly over the tortillas and then spoon the vegetable mixture evenly over eggs. Roll up the tortillas and secure them with toothpicks, if necessary. Garnish with more
salsa if desired, and serve immediately.
Preparation time: 15 minutes Cooking time: 7 to 10 minutes
Yield: 8 servings
Serving size: 1 tortilla
Per serving: Calories: 272 Carbohydrates: 38 g Protein: 14 g Fat: 7 g Saturated Fat: 2 g Sodium: 496 mg Fiber: 5 g
Exchanges per serving: 2 starch 1 vegetable 1 medium-fat meat
A to Z Recipes Handy Links for Diabetics
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SINGLE SERVE HAM AND CHEESE EGG
Source: Yahoo Health
2 tbl chopped ham
1 tbl chopped celery
1 tbl chopped onion
1/2 tsp margarine
1 egg -- beaten (or 1/4 cup cholesterol-free egg substitute)
1 pinch pepper
1 pinch paprika
1 tbl shredded part-skim mozzarella cheese
1/2 English muffin -- toasted or 1 slice whole wheat toast
A small amount of ham adds a lot of flavor to egg dishes. This recipe tastes great any time of day.
1. In small custard cup, combine ham, celery, onion, and margarine. Microwave, uncovered, on HIGH (100%) for 2 minutes.
2. Stir in egg and seasonings. Microwave on Medium-High (70%) for 40-50 seconds; stir once.
3. Top with shredded cheese; let stand for about 1 minute to allow cheese to melt.
4. Serve on toasted English muffin half or whole wheat toast.
5. Makes 1 serving. Preparation time; 5 minutes cooking time; 3 minutes.
Serving size 1 egg on 1/2 English muffin or 1 slice toast Calories:
219 Carbohydrate: 16g Protein 17g Fat: 10g Saturated fat; 4 g
Cholesterol; 183 mg (with egg) Dietary fiber; 1.1g Sodium 606 mg
Exchanges 1 starch 2 medium fat meat
From: Quick & Easy Meals and Menus a Diabetes Self-Management Book
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DEVILLED EGGS WITH CRAB MEAT
Source: http://www.eggs.ca/
6 hard-cooked eggs, peeled
4 tbsp mayonnaise or salad dressing
2 tbsp finely chopped celery
2 tsp Dijon mustard
1 tsp finely chopped parsley
1/8 tsp each oregano and onion powder
Few drops Worcestershire sauce
Salt and pepper, to taste
1 can (6 oz/170 g) salad crab meat, drained
Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, celery, mustard, parsley, oregano, onion powder, Worcestershire sauce, salt and
pepper. Add crab meat and mix well. Refill whites with yolk mixture and garnish as desired. Serve immediately or store covered in refrigerator. Use within 3 days.
Variations:
Use finely chopped imitation crab meat, salmon or tuna.
Garnish Suggestions: slice of radish, sprigs of fresh dill or slice of stuffed olive.
Tip:
Recipe can be doubled.
Nutrients per serving
Makes 1 dozen appetizers.
Calories: 80
Carbohydrate:0.6 g
Protein: 4.8 g
Fat: 6.3 g
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