| | A to Z Recipes February 8, 2012
Always something to make you think, laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I am off for a few days and have lots of "stuff" to do around the house. I play head games with myself by calling it that rather than "housework". I know... silly of me but "stuff" is a lot easier to deal with than "work", especially when there's other things I'd rather be doing. Boy, do we have some great recipes in today's issue. My thanks to those of you who send in recipes to share. I'm grateful for those who do but sure wish more of you would join in. It's fun stuff. Believe me!
The current Monthly Theme topic is Great Ground Beef Recipes. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes.
We'll see you here again on Sunday, God willing.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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| Every Christian should be both conservative and radical; conservative in preserving the faith and radical in applying it.
~John Stott 1921- , British Christian leader and Anglican clergyman
Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| Aphorisms
~Shared by Treva, NC
Aphorism: a short, pointed sentence that expresses a wise or clever observation or a general truth.
The nicest thing about the future is . .. that it always starts tomorrow.
Money will buy a fine dog, but only kindness will make him wag his tail.
If you don't have a sense of humor, you probably don't have any sense at all.
Seat belts are not as confining as wheelchairs.
A good time to keep your mouth shut is when you're in deep water.
How come it takes so little time for a child who is afraid of the dark to become a teenager who wants to stay out all night?
Business conventions are important. . .because they demonstrate how many people a company can operate without.
Why is it that at class reunions you feel younger than everyone else looks?
Scratch a cat . . . and you will have a permanent job.
No one has more driving ambition than the teenage boy who wants to buy a car.
There are no new sins; the old ones just get more publicity.
There are worse things than getting a call for a wrong number at 4 am. - like, it could be the right number.
No one ever says "It's only a game" when their team is winning.
I've reached the age where 'happy hour' is a nap.
Be careful about reading the fine print. . . . there's no way you're going to like it.
The trouble with bucket seats is that not everybody has the same size bucket.
Do you realize that, in about 40 years, we'll have thousands of old people running around with tattoos? (And rap music will be the Golden Oldies!)
Money can't buy happiness -- but somehow it's more comfortable to cry in a Cadillac than in an Uno.
After 60, if you don't wake up aching in every joint, you're probably dead.
Always be yourself because the people that matter don't mind . . . . and the ones that mind don't matter.
Life isn't tied with a bow . . . but it's still a gift.
Remember....politicians and diapers should be changed often and for the same reason.
Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| Heart Attack & Water
~Shared by Pat, Merritt Island, FL
Interesting !!!!
Something I didn't know either! I asked my Doctor why do I and other people urinate so much at night time. Answer from my Cardiac Doctor = Gravity holds water in the lower part of your body when you are upright. When you lie down and the lower body (legs and other things) seeks level with the kidneys. It is then that the kidneys remove the water because it is easier. This then ties in with the last statement!
I knew you need your minimum water to help flush the toxins out of your body, but this was news to me.
Correct time to drink water? ... very important.....
From A Cardiac Specialist!:
Drinking water at a certain time maximizes its effectiveness on the body:
-- 2 glasses of water after waking up - helps activate internal organs
-- 1 glass of water 30 minutes before a meal - helps digestion
-- 1 glass of water before taking a bath - helps lower blood pressure
-- 1 glass of water before going to bed - avoids stroke or heart attack
Please pass this to the people you care about......
I can also add to this... My Physician told me that water at bed time will also help prevent night time leg cramps. Your leg muscles are seeking hydration when they cramp and wake you up with a Charlie Horse.
Check Out the Best of As Seen On TV Products at Walter Drake.
Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| | | Monthly Theme, Recipe Submissions |
| Our Monthly Theme topic is: Great Ground Beef Recipes
As we strive to cut costs in this struggling economy, having a great collection of easy frugal recipes on hand is key. There's one ingredient that's very universal to cook with and very budget friendly too - ground beef! What other main ingredient gives you the opportunity to feed 4 - 6 persons with only one pound? There are so many ways to cook with ground beef, from casserole recipes, to pasta and potato dishes and even slow cooker recipes. Join in the sharing by sending in your favorite recipes using ground beef. We will collect them through this month and publish them on the first Sunday of the following month. Be sure to use the Monthly Theme links for your submissions so I'll know where you'd like them posted, ok? It has been suggested that we limit the number of recipes posted to 10 per reader. Any extras will be saved to use in regular issues (which we sorely need!). Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your ten (10) most favorite recipes in this month's theme topic of "Great Ground Beef". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday of the month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Use this email link for submitting only theme recipes:Great Ground Beef.
Use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues here: A to Z Recipes Theme Issues
The theme issue for "Great Ground Beef" has a deadline of February 28, 2012, and will be posted on March 6, 2012.
Please use this email link to submit a recipe for theme recipes: Great Ground Beef. As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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LEXIPHILES: WHOEVER PUT THIS TOGETHER LOVES LANGUAGE
~Shared by Mary S., Nashville, TN
To write with a broken pencil is pointless.
When fish are in schools they sometimes take debate.
A thief who stole a calendar got twelve months.
When the smog lifts in Los Angeles, U.C.L.A.
The professor discovered that her theory of earthquakes was on shaky ground.
The batteries were given out free of charge.
A dentist and a manicurist married. They fought tooth and nail.
A will is a dead giveaway.
If you don't pay your exorcist you can get repossessed.
With her marriage, she got a new name and a dress.
Show me a piano falling down a mineshaft and I'll show you A-flat miner.
You are stuck with your debt if you can't budge it.
Local Area Network in Australia: The LAN down under.
A boiled egg is hard to beat.
When you've seen one shopping centre you've seen a mall.
Police were called to a day care where a three-year-old was resisting a rest.
Did you hear about the fellow whose whole left side was cut off? He's all right now.
If you take a laptop computer for a run you could jog your memory.
A bicycle can't stand alone; it is two tired.
In a democracy it's your vote that counts; in feudalism, it's your Count that votes.
When a clock is hungry it goes back four seconds.
The guy who fell onto an upholstery machine was fully recovered.
He had a photographic memory which was never developed.
Those who get too big for their britches will be exposed in the end.
When she saw her first strands of gray hair, she thought she'd dye.
Acupuncture: a jab well done.
bareMinerals now on Beauty.com!
Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| | | Recipe Reviews, Reader Comments |
| Recipe Name: Amish Potato Fritters
Submitter: Maggie, TX
Reviewer: Five Senile Chefs, Roswell, NM
Date: January 22, 2012
http://www.a2zrecipes.net/01222012.html
These were very tasty. Despite the fact our dad was a short order cook (or maybe because) we never had mashed potatoes served at our dinner table. Tried the recipe as is and are thinking of adding cheese and maybe onions next time.
~Five Senile Chefs, Roswell, NM
(Bobbie, Deb, Lynn, Mary, Sandi)
AMISH POTATO FRITTERS
~Shared by Maggie, TX
1 cup mashed potatoes
1 egg
4 rounded Tbsp. flour
1/2 tsp. baking powder
1 tsp. salt
1/4 cup milk
Mix all ingredients together in the above order and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side.
Serves 4-6.
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required! |
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| Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
FETTUCCINE WITH CREAMY MUSTARD CHICKEN SAUCE
~Shared by Larry Holmes, Toronto, Canada
1 (9-ounce) package fresh spinach fettuccine
cup heavy cream
1 to 2 tablespoons Dijon mustard
1 cup shredded or diced cooked chicken or turkey
cup chopped roasted red pepper or pimiento
In a large pot of boiling, salted water, cook fettuccine until just tender, 2 to 3 minutes. Drain well. Return to pasta pot.
Add cream and mustard to pasta in pot. Cook over medium heat, tossing, until well mixed and hot, about 2 minutes. Mix in chicken and red peppers. Heat through. Serve immediately.
Serves four.
SALAD WITH FOUR CHEESE
~Shared by Jim D., WA
1 teaspoon plus 1 tablespoon extra Virgin Olive Oil
1/4 pound Taleggio cheese, cut into thin strips, (or Fontina)
1/4 pound aged Pecorino cheese, grated
1/4 pound Swiss cheese, grated
1/4 pound young Pecorino, cut into thin strips (or Provolone)
Grinding black pepper
3 cups mixed lettuce greens, washed and dried and cut into thin strips
1 1/2 tablespoons balsamic vinegar
Fine sea salt to taste
Preheat the oven to 350 F.
Brush an 11 x 8 inch Pyrex baking dish with one teaspoon of the olive oil. Layer the cheeses in the dish in the order given. Drizzle one teaspoon of the olive oil over the top of the cheeses and give it a grinding of black pepper.
Cover the dish with a sheet of aluminum foil and place the dish in the oven to melt the cheese; this should take no more than 5 minutes.
Meanwhile toss the greens in a salad bowl with the remaining olive oil and balsamic vinegar. Add a pinch of salt if you wish, but remember there is salt in the cheeses.
Transfer the greens to a platter. Scoop the cheese carefully out of the baking dish and place it on top of the salad. Serve at once.
Serves: 4 to 6
Variation: Add thin slices of black olives between the layers of cheese before putting the dish in the oven.
MEXICAN CORNBREAD
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
2 eggs
1/2 teaspoon baking powder
1 cup buttermilk
1/3 cup oil
2 4 chopped jalapeno peppers
2 Tablespoons chopped bell peppers
1/2 cup chopped green onions
1-1/2 cups self-rising corn meal
1 cup cream style corn
1 cup grated cheddar cheese
TO PREPARE:
Mix everything together except cheese. Pour half batter in pan. Sprinkle half cheese and pour rest of batter, then the rest of the cheese. Bake at 450 degrees for 30 minutes.
TURKEY POT PIE WITH CHEESE-CORNBREAD TOPPING
~Shared by Mary H., Montreal, Canada
Leftovers from a holiday meal are inevitable, and pot pie is a delicious way to serve them. Apples add sweetness to this not-so-traditional version and complement the easy topping.
Turkey Pot Pie:
3 tablespoons butter
1 onion, chopped
2 ribs celery, chopped
2 sweet-tart apples, (such as Idared), cored and chopped
1/4 cup all-purpose flour
3 cups sodium-reduced chicken broth or turkey broth
1/2 cup milk
3 cups chopped or shredded cooked turkey
3 turkey sausages, cooked and sliced
2 tablespoons chopped fresh parsley
1/4 teaspoon pepper
In Dutch oven, melt butter over medium heat; cook onion and celery, stirring occasionally, until celery begins to soften, 6 - 8 minutes. Add apples; cook until tender, about 5 minutes. Add flour; cook, stirring, for 1 minute. Stir in broth and milk; cook, stirring, for 5 minutes. Stir in turkey, sausages, parsley and pepper; cook, stirring often, until sauce is thick enough to coat back of spoon, 10 - 12 minutes. Pour into 12-cup casserole dish.
Cheese-Cornbread Topping:
1 cup all-purpose flour
1 cup cornmeal
1 cup shredded old Cheddar cheese
2 green onions, thinly sliced
1 tablespoon granulated sugar
2 teaspoons baking powder
1 cup milk
1 egg
3 tablespoons butter, melted and cooled
1/4 teaspoon salt
pinch of pepper
In large bowl, whisk together flour, cornmeal, cheese, green onions, sugar and baking powder. Make a well in the centre. Add milk, egg, butter, salt and pepper, mix well and stir into cornmeal mixture. Spoon over casserole and spread evenly. Bake in preheated, 475-degree oven until lightly golden, 32 - 35 minutes.
Source: Canadian Living magazine
CORN MEAL DUMPLINGS
~Shared by Sandi, Roswell, NM
1 cup yellow corn meal
2 tsps salt
2 cups boiling water
1 cup flour
2 1/2 tsps baking powder
Dash of pepper
1 egg
3/4 cup cooked or canned kernel corn
1 tsp finely chopped onion
2 tbls melted butter
Slowly add corn meal and salt to boiling water, cook, stirring constantly, 2 minutes or until thick. Remove from heat; cool. Sift together 3/4 cup flour, baking powder and pepper. Add to corn meal and mix well. Beat egg and add together with corn, chopped onions and butter.
Shape into balls; roll in remaining flour. Drop on hot stew, cover tightly and cook 12 minutes without removing cover. Goes great with boiled chicken or pork.
CAPPUCCINO-WALNUT TOFFEE
~Shared by Treva, NC
YIELD: Makes about 2 lb.
HANDS-ON: 35 Minutes
OTHER: 1 Hour, 43 Minutes
2 cups chopped walnuts
1 & 1/4 cups butter*
1 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 tablespoon dark unsulphured molasses
2 teaspoons instant espresso
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup milk chocolate morsels
1 cup white chocolate morsels
1. Preheat oven to 350. Butter a 15- x 10-inch jelly-roll pan.
2. Bake walnuts at 350 in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Let cool 30 minutes.
3. Melt 1 & 1/4 cups butter in a 3 & 1/2-qt. heavy saucepan over medium heat; stir in granulated sugar, next 5 ingredients, and 1/3 cup water. Cook, stirring constantly, until a candy thermometer registers 290 (soft crack stage), about 20 minutes. Remove pan from heat, and stir in walnuts. Quickly pour mixture into prepared pan, and spread into an even layer. Immediately sprinkle milk chocolate and white chocolate morsels over top; let stand 5 minutes. Swirl chocolate using an off-set spatula. Cover and chill until firm (about 1 hour). Break toffee into pieces. Store in an airtight container in refrigerator up to 7 days. Serve cold or at room temperature.
*Some brands of butter have slightly higher water content than others. We prefer Land O'Lakes butter for this recipe.
Source: Southern Living FEBRUARY 2011
YELLOW CAKE OLD FASHIONED PEANUT BUTTER ICING
~Shared by Johnny, LA
Duncan Hines yellow cake mix, made according to package directions and cooled
1- 1/2 C sugar
7 T milk
2 T Shortening
2 T margarine
1/4 tsp salt
1 tsp vanilla
1/2 C creamy Peanut Butter
Combine sugar, milk, shortening, margarine, and salt. Bring to a rolling boil in a heavy saucepan, stirring constantly to prevent scorching. Once it reaches a boil, let boil for one or two minutes without stirring. Remove from heat and add vanilla and peanut butter. Beat until smooth and quickly spread onto cake.
SAVORY SUMMER VEGGIE TARTS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
15 (2 inch) frozen, miniature pastry shells
1 (10.75 ounce) can cream of chicken soup
1/4 cup milk
1 hot chile pepper, seeded and minced
1 dash Worcestershire sauce
1 dash hot sauce
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 cup finely chopped sweet onion
1/4 cup chopped red bell pepper
3/4 cup chopped asparagus
1/2 cup grated Parmesan
1/4 cup chopped flat-leaf parsley
Preheat oven to 400 degrees F (200 degrees C).
Bake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside.
Reduce the oven temperature to 350 degrees F (175 degrees C).
Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.
Preheat the olive oil in a large skillet over medium-high heat. Cook the garlic, onion, red pepper, and asparagus until tender. Stir the soup mixture in with the vegetables and spoon into the prepared pastry shells. Sprinkle with cheese.
Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.
UPSIDE DOWN HAM BAKE
~Shared by Jean, Syracuse, NY
4 tbsp. butter or margarine
1/2 c. brown sugar
8 slices canned pineapple
6 slices baked ham
1 pkg. cornmeal bread mix
Melt butter in 10-inch skillet. Sprinkle brown sugar over butter. Arrange pineapple slices on top and ham slices on top of pineapple. Prepare cornbread and pour over ham. Bake according to directions for cornbread. When baked, flip onto plate.
SAUCE (cooked mushroom sauce):
1 can cream of mushroom soup
2 tbsp. butter or margarine
1/2 can drained mushrooms
Pinch of curry to taste
1/2 c. milk or sherry
Mix and simmer 5 minutes. Spoon over individual servings.
JOAN'S BROWN RICE CASSEROLE
~Shared by Marilyn M., Canton, OH
2 boxes Uncle Ben's Long-grain and Wild Rice with Herbs and Spices
2 cans water chestnuts, drained and sliced
2 cans mushrooms, drained and sliced
2 cans French onion soup
2 cans beef consume soup
2 sticks butter
Combine all ingredients in crockpot and cook on high for 3 hours OR bake in 350 oven for 1 hour.
ROASTED VEGETABLE & BOURSIN PIE
~Shared by Linda H., Rosharon, TX
2 med squash, fresh (green or yellow)
2 med red bell peppers
2 med green bell peppers
1 med onion
1 pkg butternut squash
1 pkg refrigerated pie crusts (room temperature)
5 oz Boursin cheese, garlic & herb (room temperature)
4 oz cream cheese (room temperature)
Italian salad dressing
olive oil, extra virgin
honey
1. Preheat oven to 450 F. Cut squash, peppers, and onion into bit size pieces. Place in a large mixing bowl and coat well with Italian salad dressing (more or less to taste). Turn out onto a large cookie sheet or flat baking tray. Bake uncovered in preheated oven for 15-20 minutes until tender. Stir halfway though baking. When done, take out and set aside.
2. Cut butternut squash into bite size pieces; place on cookie sheet. Drizzle with honey and olive oil, coating well. Place in oven when squash, peppers and onion mixture is done. Cook for 15 minutes until tender. Remove from oven and mix with other vegetables in a large bowl.
3. Reduce oven temperature to 375 F. In a large bowl, mix softened Boursin with cream cheese until smooth. Unfold the pie crust and place one in a large pie pan, spread 1/2 the cheese mixture onto the bottom pie crust.
4. Place the vegetable over the cheese mixture. Take the remaining cheese mixture and drop spoonfuls onto the top of the vegetable, making sure to distribute over all the vegetables.
5. Top with second pie crust, crimp edges, and put 6 cuts into the crust (to vent). Place in middle of oven and bake for 40 - 45 minutes until crust is golden.
6. Let stand for 10 minutes. Cut into wedges and serve warm.
Source: http://www.justapinch.com
APPLE SALAD
~Shared by Lynn, Roswell, NM
6 apples, peeled and diced
2 egg yolks, beaten
1/2 tsp lemon juice
1/2 tsp salt
1/2 tsp white pepper
1 tsp mustard
1 tbls vinegar
1 tbls sugar
1 cup cream
Mix together egg yolks, juice, salt, pepper, mustard, vinegar and sugar. Heat over slow fire until it begins to boil stirring constantly. Add 1 cup cream and beat until mixture is cool. Peel and dice apples and pour mixture over.
STUPID POTATO CHILI CASSEROLE
~Shared by Treva, NC
Looking for a weeknight meal thats so easy its stupid, well, this dish is for you!
6 large potatoes
1/2 cup butter
1 cup cheddar cheese, grated
1/4 cup bacon bits
salt to taste pepper to taste
6 green onion tops
1 can chili, no beans
1. Preheat oven to 350 degrees F.
2. Peel and wash potatoes. Bake at 350 degrees F for 30 minutes.
3. Cut potatoes in half and arrange in a large casserole dish.
4. Press down with a fork. Spread butter over potatoes. Spread bacon bits over butter. Add salt and pepper to taste.
5. Spread chili over top. Spread grated cheese over top.
6. Bake at 350 degrees until hot and cheese is melted. Sprinkle chopped green onions on top.
7. Scoop and serve.
SUPER EASY KING CAKE (WOW GOOD!)
~Shared by Johnny, LA
King Cake:
1 roll frozen bread dough, thawed
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon lemon extract
Confectioners Icing:
1-1/2 cups confectioners sugar
3 tablespoons milk (more if needed but stir this amount first, youll be surprised how far this goes!)
1 tsp clear butter or vanilla flavoring
On floured surface, roll out your dough to a rectangle of about 10 x 18 inches. It doesnt have to be exact, close enough works!
In a mixing bowl, combine cream cheese, powdered sugar, and extract and mix until creamy and well blended. Spread over dough to within an inch of each side. Roll up long ways (to make a long log) and brush the final edge with water before pressing it into the log to seal.
Take log and form into a circle, pressing the ends into each other and brushing with water if needed to seal together. Spray top lightly with cooking spray and cover with plastic wrap. Set in warm place to rise for 45 minute to an hour.
Remove plastic wrap and bake in 350 degree oven for 30-35 minutes. Allow to cool.
Mix confectioners glaze and drizzle over top of cake with a spoon. Immediately sprinkle colored sprinkles over glaze if desired. Allow to sit until glaze hardens.
BEIGNETS - NEW ORLEANS DOUGHNUTS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Serving Size: 5
1 pk Dry yeast
1/2 c Sugar
2 x Eggs
7 c Flour
1 1/2 c Warm water
1 t Salt
1 c Undiluted evaporated milk
1/4 c Soft shortening
1 x Oil for frying
1 x Confectioner's sugar
In a large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs, and milk. Blend with rotary beater. Add 4 cups of the flour. Cover and chill overnight. Roll out on floured board to 1/8" thickness. Cut into 2 1/2" squares. Deep fry at 360 degrees 2-3 minutes or until lightly browned on both sides. Drain on paper towels. Sprinkle heavily with confectioner's sugar. Makes about 5 dozen. Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occasionally.
CROCKPOT LASAGNA
~Shared by Jean, Syracuse, NY
1 lb ground beef
1 teaspoon Italian seasoning
1 medium yellow onion, chopped
1 28 oz. jar spaghetti sauce
1/3 cup water
8 lasagna noodles
1 (4 1/2 oz) can of mushrooms
1 (15 oz) carton ricotta
2 cups shredded Mozzarella cheese
Cook beef, chopped onion, and Italian seasoning in skillet, drain. Place 4 uncooked noodles in bottom of lightly greased 5 quart cooker. Layer 1/2 beef mixture, spaghetti sauce & mushrooms. Spread ricotta cheese over mushrooms, sprinkle with mozzarella cheese (I also sprinkled with Parmesan cheese) Layer the above once again...cover and cook on high for 1 hour... reduce to low setting and cook for 5 hours. Makes 4 servings.
MEXICAN RELISH DIP
~Shared by Marilyn M., Canton, OH
3 large tomatoes, chopped
1 cup chopped green onions
1 large can jumbo pitted olives, sliced
Jalapeno pepper, chopped to taste
2 cloves garlic, crushed
2 tsp. vegetable oil
2 tsp. wine vinegar
8 oz. sharp cheddar cheese, grated
Mix tomatoes, green onions, olive, garlic, oil and vinegar. Add enough peppers for your taste. Four peppers will make a mild relish. Refrigerate relish overnight. Add cheese before serving and mix well. Serve in festive pottery bowl next to a basket of tortilla chips and don't forget the margaritas. Yield - Makes 8 to 12 servings
BUTTERMILK PIE
~Shared by Linda H., Rosharon, TX
3 eggs
cup butter, softened
1 cups white sugar
3 T. all-purpose flour
1 cup buttermilk
2 t. van. Extract
1 deep dish pie shell
Preheat oven to 350. Beat eggs until frothy; add butter, sugar, and flour. Beat until smooth. Stir in buttermilk and vanilla. Pour into pie shell. Grate nutmeg on top, if desired. Bake about 60 min. Check and cover with a foil tent when the top gets brown at about 35 min. Serve with a dollop of cool whip on top.
Source: Southern Living
OLIVE BISCUITS
~Shared by Mary, Roswell, NM
1 cup sifted flour
1/2 cup butter
Pinch of salt
1 cup grated cheese of choice
2 to 3 tbls water
Small, stuffed olives
Mix flour, butter, salt cheese and water using just enough water to make dough pliable but not sticky. Pinch off a small amount of dough, flatten with palm and place olive in center. Roll dough around olive, pinching off excess. Place on ungreased cookie sheet; sprinkle with paprika and bake at 400 degs 10-12 min or until golden brown. Makes approx 60 biscuits.
BACON WRAPPED CHICKEN BITES
~Shared by Treva, NC
These tasty chicken bites are great for a party or game day snack. Or serve as an entree for a delicious family meal. Serve with chipotle mayonnaise, mustard mayo, sweet and sour sauce, or your favorite dips. To avoid a messy pan cleanup, be sure to line the baking pan with foil or use a disposable pan.
Makes about 2 & 1/2 to 3 Dozen.
Basting Sauce
1/3 cup brown sugar
1/4 cup honey
1 1/2 teaspoons Dijon mustard
1 tablespoon plus
1 teaspoon red wine vinegar
Chicken
1 to 1 1/4 pounds chicken breast halves
1 package (12 ounces) uncooked bacon (thin slices)
Creole seasoning or seasoned salt blend
ground black pepper
Line a roasting pan or large jelly roll pan with foil and place a cake cooling rack in the pan. Or, use a disposable pan with rack. Heat oven to 425. Combine the brown sugar, honey, mustard, and vinegar in a small saucepan. Bring to a simmer. Remove from heat and set aside. Wash chicken and pat dry; sprinkle with seasoned salt blend or a Creole style seasoning blend. Cut the chicken into bite-size chunks or strips. Cut the bacon in thirds crosswise. for larger chunks of chicken, cut bacon in halves. Wrap each chicken chunk with a piece of bacon; arrange, seam side down, on the rack. Repeat with the remaining chunks and bacon. For larger chunks, feel free to use toothpicks to fasten the bacon securely. Sprinkle the bacon wrapped chicken with pepper. Baste with the sauce and bake for about 20 to 25 minutes, until bacon is crisp, basting frequently and turning about halfway through the baking time.
MOLTEN CHOCOLATE CAKE
~Shared by Johnny, LA
Preparation Time: 15 minutes
Ingredients
1/2 cup butter
8 oz semi-sweet baking chocolate, chopped
3/4 cup sugar
2 eggs
2 egg yolks
1 tsp vanilla
1/3 cup flour
1/4 cup shredded sweetened coconut (optional)
Directions
Preheat oven to 425F. In a microwave safe bowl, microwave butter and chocolate for 30 seconds; repeat in intervals of 15 seconds until chocolate is melted. Add sugar, eggs, egg yolks, and flour; mix well. Chop shredded coconut and add to chocolate batter (optional). Spray 4 ramekins with cooking spray and pour batter into each ramekin. Place ramekins onto baking sheet. Bake for 15 to 16 minutes or until sides are firm but middle is still gooey. Allow cakes to cool for 10 minutes. Run a knife around the edge of cakes and flip over onto plate. Sprinkle powder sugar over cake.
CHICKEN NOODLE SOUP GIFT MIX
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/4 cup of red lentils
2 tbsp. dried onion flakes
2 1/2tsp. chicken bouillon powder
1/2 tsp. dried dill weed
1/8 tsp celery seed
1/8 tsp. garlic powder
1 cup medium egg noodles
1 bay leaf
Use a wide mouth 2 cup jar. Layer ingredients in order given. Seal and decorate jar. Attach recipe tag.
Chicken Noodle Soup
You will need:
1 jar of soup mix
8 cups water
1 1/2 c. frozen corn or mixed vegetables
2 c. diced cooked chicken or turkey
Bring the water to boil in large saucepan. Stir in soup mix. Cover, reduce heat and simmer for 25 minutes. Discard bay leaf and stir in corn and chicken. Simmer 5 minutes, or until vegetables are tender and chicken is heated through.
LEMONADE LAYER CAKE
~Shared by Jean, Syracuse, NY
Cake:
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
Cooking spray
Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar
Preheat oven to 350.
To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350 for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.
Yield: 16 servings (serving size: 1 slice)
HOT FUDGE BROWNIES
~Shared by Marilyn M., Canton, OH
This was a favorite recipe I made for camping trips. ~ A chocolaty dessert everyone loves.
1 (20 oz) pkg. brownie mix plus ingredients on box
1 cup chocolate syrup
1 cup hot water
Optional: vanilla ice cream, whipped topping
Prepare brownies according to package instructions. Spray a slow cooker with non-stick vegetable spray.
Spread brownie batter evenly into slow cooker. Mix together syrup and hot water; pour evenly over brownie mixture.
Cook on high setting for 2-1/2 to 3 hours, until edges are set. Remove lid; let stand for 30 minutes, until set.
Spoon onto serving plates. Serve with ice cream or whipped topping, if desired. Yield - serves 8.
QUESO VERDE DIP
~Shared by Linda H., Rosharon, TX
Makes: 22 servings
Serving size: 1/4cup
1 pound uncooked ground turkey
3/4 cup chopped onion (1 large)
1 tablespoon cooking oil
1 16 ounce jar salsa verde
1 8 ounce package cream cheese, cut up
2 cups shredded Monterey Jack cheese (8 ounces)
1 medium poblano pepper, seeded and chopped*
1 tablespoon Worcestershire-style marinade for chicken
1 teaspoon ground cumin
2 cloves garlic, minced
1 tablespoon snipped fresh cilantro
Tortilla chips
In a large skillet cook ground turkey and onion in hot oil over medium heat until turkey is no longer pink and onion is tender. Drain off fat.
In a 3 1/2- or 4-quart slow cooker combine turkey mixture, salsa, cream cheese, Monterey Jack cheese, poblano pepper, Worcestershire marinade, cumin, and garlic.
Cover and cook on low-heat setting for 3 to 3 1/2 hours or on high-heat setting for 1 1/2 to 1 3/4 hours. Stir until cream cheese is blended. Serve immediately or keep covered on warm or low-heat setting for up to 2 hours. Stir before serving. Sprinkle with cilantro. Serve with tortilla chips. Makes 22 (1/4-cup) servings.
Tip *Because hot chile peppers, such as poblanos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Nutrition Facts: Calories 122
EGGPLANT OYSTERS
~Shared by Bobbie, Roswell, NM
1 medium sized eggplant
1/2 tsp salt
1/4 tsp pepper
1 tsp baking powder
1 egg
1 cup flour
Peel and cut up eggplant. Boil in salted water until tender. Drain well and mash with fork. Add salt, pepper, baking powder, egg and flour. Drop by tbls in hot shortening until brown.
NACHOS MAGNIFICO
~Shared by Treva, NC
YIELD: Serves 6 to 8
COURSE: Appetizers
1 pound ground beef
1 cup chopped onion
3/4 teaspoon salt
1/4 teaspoon pepper
Tortilla chips
2 (16-oz.) cans refried beans
4.5-oz. can diced green chilies
1 cup salsa
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
12-oz. container guacamole
1 & 1/2 cup sour cream
2 & 1/4-oz. can sliced black olives, drained
1/2 cup chopped green onions
Cook ground beef and one cup onion in a skillet, stirring until beef crumbles and is no longer pink; drain well. Add salt and pepper.
Layer tortilla chips in a lightly greased 13"x9" baking dish; top with beans, beef mixture, green chilies and salsa. Sprinkle with cheeses. Cover and bake at 400 degrees for 8 to 10 minutes or until cheese melts. Top with guacamole, sour cream, olives and green onions.
Serve with additional tortilla chips.
PORK FRIED TOAST
~Shared by Johnny, LA
Serves 9-10 as an appetizer. Recipe is from Pam Toney.
lb. ground pork
lb. ground turkey
1 tsp. black pepper
2 TB fish sauce
1 TB minced garlic
4 TB cilantro, finely chopped
1 large egg
36 pieces cocktail or stale bread cut in fourths (I like whole wheat, pumpernickel or rye and leave the crusts on.)
Vegetable oil for deep frying
1. Mix pork and turkey with pepper, fish sauce, garlic, cilantro and egg. Spread mixture evenly on bread, about 1/8 -inch thick on one side.
2. Heat oil in skillet to 375 degrees.
3. Place bread, meat mixture side down, in oil and fry until meat is cooked, about 2-3 minutes. Turn bread over to brown the other side.
4. Remove bread from oil, drain on paper towels, and serve warm.
MAJORCAN STYLE BRAINS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 pound calves' brains
1/4 cup all-purpose flour
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1 tablespoon red wine vinegar
1 1/4 cups chicken stock
2 egg yolks
2/3 cup heavy whipping cream
Remove skin and any nasty-looking pieces from calves' brains. Rinse in cold running water and pat dry with paper towels. Sprinkle with flour and season with salt and pepper to taste.
In a large skillet, heat oil over medium high heat. Add onion and saute until translucent. Add seasoned brains and brown slightly all over. Add vinegar and stock, reduce heat to low and let all simmer, covered, for 30 minutes.
Remove brains from skillet. Slice them and place slices in a 9x13 inch baking dish. Cook skillet juices rapidly to reduce. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Strain skillet liquid. In a small bowl beat egg yolks and mix will with the cream. Whisk mixture into skillet sauce. Pour sauce over brains and heat through in the preheated oven for 10 to 15 minutes.
FLANK STEAK MARINADE
~Shared by Jean, Syracuse, NY
2 tsp. unseasoned tenderizer
2 tbs. dry sherry
1 tbs. sugar
2 tbs. soy sauce
1 tbs. honey
1 tsp. salt
Mix all of the above together. Marinade meat for 1 hour before cooking on the barbecue. Grill 10 minutes on each side. Cut diagonally to serve.
FRUIT-FILLED COFFEE CAKE
~Shared by Marilyn M., Canton, OH
This is a secret Amish recipe for a Fruit Filled Coffee Cake that is simply incomparable. With swirls of cherry pie filling running through every heavenly bite, this is no ordinary coffee cake.
3 eggs
1 1/2 cups plus 3 Tbsp. sugar, divided
3/4 cup vegetable oil
1/4 cup orange juice
1 tsp vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 (21 oz) can cherry or your favorite pie filling
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray; set aside.
In a large bowl, cream together eggs, 1-1/2 cups sugar, oil, orange juice, and vanilla.
Add flour and baking powder; mix well. Pour half the batter into prepared baking dish.
Spread pie filling over batter; set aside.
In a small bowl, mix together remaining sugar and cinnamon; sprinkle 1 teaspoon of the mixture over fruit layer.
Spoon remaining batter over pie filling then sprinkle with remaining sugar and cinnamon mixture.
Bake 15 minutes then reduce heat to 300 degrees and bake 60 more minutes, or until toothpick inserted in center comes out clean.
Yield - 24 servings.
CITRUS AND ROSEMARY ROAST CHICKEN
~Shared by Linda H., Rosharon, TX
1 whole chicken, patted dry (about 5 lbs)
1/4 cup loosely packed fresh rosemary leaves
one orange, zested
one lemon, zested
juice of 1 lemon
juice of half and orange
4 garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon sea salt
1 teaspoon fresh ground pepper
In a small food processor, combine rosemary, lemon zest, lemon juice, orange zest, orange juice, and garlic. Pulse a few times until it looks like pesto. Add olive oil, salt and pepper and pulse to combine.
Using your hands, rub lemon-oregano marinade all over chicken. Using your fingers, gently lift the skin on either side of the neck and rub plenty of marinade directly onto the breast meat, under the skin. Dont forget to get some inside the cavity (where the organs were).
Refrigerate for 2-8 hours to allow the marinade to infuse the meat. Remove from fridge about an hour before cooking.
Preheat oven to 450F. Place chicken in roasting pan breast side up and place in oven. If desired, place small red potatoes all around the chicken and brush them with olive oil or melted butter. Roast for ten minutes. Reduce heat to 400F and roast about 1 hour and 45 minutes, checking for doneness after 1 1/4 hours.
Remove from oven, cover loosely with aluminum foil and let stand 20 minutes before slicing.
CHOCOLATE CHIP KISSES
~Shared by Deb, Roswell, NM
2 egg whites
2/3 cup sugar
1/8 tsp salt
1 tsp vanilla
1 cup chocolate chips
1 cup chopped nuts
Beat egg whites until frothy. Add sugar and beat until sugar is dissolved. Add salt, vanilla; folk in chocolate chips and nuts. Preheat oven to 350 degs. Drop by tsp on brown paper on cookie sheet. Place in 350 deg oven, shut door, turn off heat, do not open door until oven has cooked.
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ENCHILADA CASSEROLE
~Shared by Treva, NC
Make a hearty, healthy Mexican casserole the whole family will enjoy. Substitute ground turkey and chicken broth instead of beef, if desired.
Serves 4 (serving size: 1 wedge)
TOTAL: 30 Minutes
1 pound ground sirloin
1 cup chopped onion
1 tablespoon butter
1 tablespoon minced garlic
1 & 1/2 tablespoons all-purpose flour
1 cup fat-free, lower-sodium beef broth
1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
1 (8-ounce) can no-salt-added tomato sauce
4 (8-inch) whole-wheat flour tortillas
1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeo peppers
1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
2. Preheat oven to 400.
3. Melt butter in a medium saucepan over medium-high heat. Add garlic; saut 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.
4. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400 for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.
Nutritional Information per serving Calories: 377; Fat: 14.6g; Saturated fat: 7g; Monounsaturated fat: 5.3g; Polyunsaturated fat: 1.6g; Protein: 30.2g; Carbohydrate: 32.4g; Fiber: 4.7g; Cholesterol: 76mg; Iron: 2.5mg; Sodium: 650m;g Calcium: 91mg
SOURCE: Cooking Light JANUARY 2012
GLUTEN FREE MACARONI HAM CASSEROLE
~Shared by Maggie, TX
I know there are a few of you who need gluten free recipes for yourself or your family. I thought this one sounded really good. I snagged it from a Yahoo group.
3 cups cooked gluten-free pasta (I prefer Tinkyada)
2 cups cooked ham, cubed
1 (18 ounce) cans cream of mushroom soup (Progresso is Gluten Free)
1 cup water
2 tablespoons chopped onions
1 cup grated cheddar cheese
Combine cooked noodles with the ham, soup, 1/2 of the cheese, water and onion. Arrange in a greased 913 pan and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes. Uncover for the last 10 minutes. Simple as that!
Serving Size: 1 (143 g)
Servings Per Recipe: 6
Amount Per Serving: Calories 272.3; Cholesterol 62.0 mg; Sodium 742.3 mg; Total Carbohydrate 6.2 g; Dietary Fiber 0.0 g; Protein 18.1 g
Source: AllCasserolesOnly@yahoogroups.com
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| SPAGHETTI ALLE OLIVE E POMODORO
(Spaghetti with Olives and Tomatoes)
~Shared by Mary S., Nashville, TN
Yield: 4 main dish servings
INGREDIENTS
- 16 ounces Dreamfields Spaghetti
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon red onion, chopped
- 1/4 teaspoon hot pepper flakes
- 1/4 cup white wine or chicken broth
- 1 can (28-ounces) whole peeled tomatoes
- 1/2 cup sliced black olives
- 2 tablespoons capers, drained
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
- 1/4 cup Parmesan cheese
DIRECTIONS
Heat oil in a large skillet over medium heat.
Cook garlic, onion and pepper flakes 5 minutes or until sizzling hot. Add wine or chicken broth and cook until liquid has evaporated, about 3 minutes.
Drain tomatoes and break up. Add into skillet along with olives and cook 5 minutes. Add oregano and basil, cook on medium for 10 minutes, stirring frequently.
Prepare pasta according to package directions; drain well. Toss pasta with sauce and Parmesan cheese. Serve immediately.
Note: Using fresh ingredients, like herbs, increases the intensity of the flavor. This basic tomato sauce may be made ahead of time and stored in the refrigerator for up to 48 hours or freezer up to 2 months.
Nutritional Information (Per Serving): Calories: 443; Protein: 17 g; Sodium: 541 mg; Cholesterol: 6 mg; Fat: 9 g; Saturated Fat: 2g; Dietary Fiber: 10g; Digestible Carbohydrates: 27g
Note: The Dreamfields process results in a pasta with 5 grams fiber and only 5 grams digestible carbohydrates per serving and a 65% lower glycemic index than regular pasta.
Source: Dreamfields Healthy Carb Pasta
PITA CHIPS
~Shared by Mary S., Nashville, TN
Yield: 6 to 8 Servings
INGREDIENTS
- 3 whole wheat, or plain, pita breads
- Butter-flavored, or olive oil, cooking spray
- 3-4 teaspoons Italian seasoning or other dried herb leaves
DIRECTIONS
Open pita breads and separate each into 2 halves. Stack pita halves and cut into 8 wedges. Arrange pita wedges, soft sides up, in single layer on jelly roll pan. Spray generously with cooking spray and sprinkle with Italian seasoning.
Bake at 425 degrees F. until pita wedges are browned and crisp, 5 to 10 minutes.
Nutritional Information Per Serving (6 to 8 chips each): Calories: 86, Fat: 0.9 g, Cholesterol: 0 mg, Sodium: 171, Protein: 3.2 g, Carbohydrate: 17.7 g Diabetic Exchanges: 1 Bread
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
STUFFED ARTICHOKE HEARTS
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1/3 cup chopped ripe tomato
- 2 tablespoons chopped chives or sliced green onion tops
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon olive oil
- Dash salt, or to taste (optional)
- 2 drops hot pepper sauce (optional)
- 1 (14 ounce) can whole artichoke hearts, well drained
DIRECTIONS
In a small bowl, mix together the tomato, chives, Parmesan cheese, oil, and salt (if desired).
Remove coarse outer leaves from the artichokes. Cut a small sliver from the bottom of the hearts so they will stand upright. Set the artichoke hearts, bottom side down, on a plate.
Carefully open the leaves to form a cavity. Spoon the stuffing into the cavity in the hearts, dividing evenly.
Serve at once or cover and refrigerate several hours or overnight before serving.
Nutritional Information Per Serving (1 heart): Calories: 22, Fat: 1 g, Cholesterol: 1 mg, Sodium: 104 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 1 g Diabetic Exchanges: 1 Vegetable
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580402615/atozreci-20
CHICKEN NUGGETS
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 cup dry bread crumbs
- 1/4 cup Parmesan cheese
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1-1/2 pound boneless, skinless chicken breasts, cut into 2-inch cubes
- 1 tablespoon olive oil
DIRECTIONS
Preheat the oven to 350 degrees F. Combine all ingredients except chicken and oil in a plastic bag. Place chicken cubes in the bag and shake well.
Place the cubes on a nonstick cookie sheet. Drizzle olive oil over the cubes, or mist lightly with olive oil from a spray bottle. Bake the cubes for about 10 minutes until chicken is cooked through and tender. Serve cold.
Nutritional Information Per Serving (3 ounces): Calories: 239, Fat: 7 g, Cholesterol: 71 mg, Sodium: 275 mg, Carbohydrate: 13 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 29 g Diabetic Exchanges: 1 Starch, 4 Very Lean Meat, 1/2 Monounsaturated Fat
Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402267/atozreci-20
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| CHEESY MEXICAN BUTTER-STUFFED CHICKEN WITH SPANISH RICE
~Shared by Maggie, TX
Total Time: 1 hour + chilling
Prep: 45 minutes + chilling
Cook: 15 minutes
Cheesy Mexican Butter-Stuffed Chicken
What you'll need:
1/4 cup onion, diced
1/4 cup poblano chile
1/2 red bell pepper, diced
1 jalapeo pepper, seeded and diced
1 clove garlic, chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 1/2 tablespoons unsalted butter
salt and black pepper to taste
2 tablespoons cream cheese, softened
2 boneless, skinless chicken breasts, pounded to about 1/8 - 1/4-inch thickness
1/4 cup flour
1 egg, beaten
1/4 cup panko bread crumbs
Directions
1. Mince onion, chile, bell pepper, jalapeo, garlic, cumin and oregano in a food processor.
2. In a medium skillet, heat 1/2 tablespoon of butter over medium-high heat.
3. Stir in minced vegetables and season with salt and pepper. Cook until moisture evaporates, about 15 minutes.
4. Transfer vegetable mixture to a bowl. Let cool at room temperature for 15 minutes.
5. In a medium mixing bowl, mash together cream cheese, 2 tablespoons of butter and vegetable mixture; season with salt and pepper.
6. Spread cream cheese and vegetable filling onto plastic wrap and tightly fold in mixture to create a rectangular form.
7. Chill filling until firm, about 30 minutes. Remove from plastic wrap and cut in half.
8. Stuff each chicken breasts with chilled filling half. Tightly roll the chicken to enclose the filling.
9. Dredge chicken breasts in flour, then dip them into egg and finally roll them in panko bread crumbs until they are well coated. Set aside.
10. Add 1 tablespoon of butter to a medium skillet and cook over medium heat until melted. Increase heat to high, add chicken to the skillet and brown both sides, about 2 minutes per side.
11. Reduce heat to medium, cover the skillet and continue to cook until chicken is cooked through, about 5 minutes per side.
Spanish Rice with Corn
What you'll need:
1/2 cup uncooked Spanish rice
1/2 can yellow corn, drained
Directions
1. Cook rice according to package directions.
2. Stir in canned corn. Mix well.
3. Serve with chicken and enjoy!
Source: Adapted from Cuisine at Home Magazine
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| 10 INGREDIENT ACAPULCO JICAMA SALAD
For a gourmet salad, this quick and easy recipe is perfect. Throw only 10 premier ingredients together and you are transported to a new culinary world. Avoid the same old boring salad; give this simple salad recipe a try.
Ingredients
1/4 cup cilantro, minced
2 tablespoons lime juice
2 tablespoons white wine vinegar
2 tablespoons oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 oranges, peeled and sliced into 1/4 inch circles
1 avocado, peeled pitted and sliced into 1 inch cubes
1 small jicama, peeled and sliced into 1/2 inch cubes
18 red-leaf lettuce leaves, washed dried and torn into pieces
Instructions
Whisk together cilantro, lime juice, vinegar, oil, salt, and pepper.
Marinate orange slices, avocado, and jicama in lime-cilantro vinaigrette for 30 minutes.
Arrange lettuce on chilled salad plates. Remove orange, avocado, and jicama from marinade and place on lettuce.
Source: Recipe Lion
CHEESY BREAD
This is pretty close to my own recipe (mine doesn't use sour cream). I've tried it and it is a keeper!
Ingredients
8 oz shredded Mozzarella cheese
1 lb shredded sharp cheddar cheese
1/2 to 1 cup chopped green onion (to taste)
1/2 cup mayonnaise
2 Tbsp sour cream (optional)
3-4 cloves garlic, minced
1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves
Method
1. In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
2. Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.
3. Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.
Makes 30 to 40 slices.
Source: Simply Recipes
http://simplyrecipes.com
PASTA WITH BRIE, MUSHROOMS AND ARUGULA
Adapted from Real Simple.
12 ounces penne (3/4 box)
1 Tablespoon olive oil
1 pound button mushrooms
1 small red onion, sliced thinly
1/2 cup dry white wine
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces Brie, rind removed, cut into 1/2" pieces
1/2 cup reserved pasta water
4 cups baby arugula
Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes. Add the wine, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms brown, 5 to 6 minutes.
Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.
Cooking Note: I believe the Brie melts best if it is not ice cold from the refrigerator, let it warm up a bit before tossing in the pasta.
Source: Noble Pig
http://noblepig.com/2009/10/26/pasta-with-brie-mushrooms-and-arugula-2.aspx
CHICKEN CARBONARA
2 packages Uncle Bens Garlic & Butter Rice
10 oz. bacon 1 inch sliced
1 lb. chicken breast boneless, skinless, sliced
1 tsp. garlic minced
1 cup heavy cream
1 cup frozen petite peas thawed, drained
2 oz. Parmesan cheese shaved
3 green onions thinly sliced
Cook rice to package directions.
Cook bacon until crisp; drain off all but 2 tbsp. of drippings. Season chicken with salt and pepper as desired. Add chicken, saute until seared on all sides.
Add garlic and cream; simmer until it begins to thicken. Add peas, continue to cook until peas are heated through. Stir in enough cheese to thicken to sauce consistency.
Serve over rice; garnish with onion; top with cheese, if desired.
Makes 4 servings
GLAZED BLUEBERRY BREAKFAST ROLLS
Yield: 12 rolls
Blueberry Filling:
3/4 cup fresh blueberries
2 Tablespoons orange juice
2 Tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon grated orange peel
1 can (10 oz.) refrigerated pizza crust dough
flour
Glaze:
1/2 cup powdered sugar
1 Tablespoon milk
1/2 teaspoon grated orange peel
vegetable cooking spray
Preheat oven to 375 F. Coat 12 muffin cups with vegetable cooking spray.
In a small saucepan, combine blueberries, orange juice, granulated sugar, cornstarch and orange peel, stirring to dissolve cornstarch. Cook over medium heat, stirring constantly until thick and bubbly (about 3 minutes). Set aside to cool for 10 minutes.
Unroll pizza dough onto a lightly floured surface; pat into a 12x9-inch rectangle. Spread blueberry filling over dough, leaving a 1/2-inch border along the sides. Beginning with the long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 1-inch slices. Place slices, cut sides up, in coated muffin cups.
Bake 12 to 15 minutes or until lightly browned. Remove rolls from pan; cool on a wire rack for at least 15 minutes before drizzling with glaze.
For glaze:
Combine powdered sugar, milk and grated orange peel, stirring until smooth. Drizzle over rolls.
BREAKFAST LASAGNA
1 large bag frozen hash browns, thawed
1 can Cream of Mushroom soup
8 oz. sour cream
1 diced onion
1 pound bacon, diced and cooked
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
In 9"x13" baking pan layer as follows:
Hash browns
Soup and sour cream, mixed (cover hash browns)
Onions
Bacon
Cheeses
Heat oven to 325 degrees. Cover with foil and bake for 1 hour. Remove foil and bake additional 5 minutes. Let stand 10 minutes before serving.
Source: The Lamplight Inn Bed & Breakfast, Home of the "Singing Innkeeper" of Berlin, OH
CHICKEN CHOWDER
1 slice uncooked bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
1 sprig fresh thyme
1 bay leaf
1-1/2 cups low-sodium chicken or vegetable broth
6 small red potatoes
1 pound boneless skinless chicken breasts, cut into 1/2 inch pieces
2 cups reduced fat (2%) milk
1 red pepper, diced
1 teaspoon chopped, fresh dill
Put the bacon in a soup pot and heat over low heat. Add the onion, celery, thyme and bay leaf, turn the heat up to medium and cook until vegetables are soft, about 10 minutes.
Dice the potatoes and add them to the soup pot with the chicken broth. Simmer until the potatoes are just tender, about 10 minutes.
Add the milk, peppers, chicken and dill and cook until the chicken is just cooked through. Remove the thyme and bay leaf. Adjust the salt and pepper to taste.
CREAMED CARROTS
1 lb. carrots, sliced
1 Tbs. butter
1 Tbs. flour
2 Tbs. finely chopped onion
2 tsp. minced fresh basil or 1/2 tsp. dried basil
1/2 tsp. seasoned salt
1/8 tsp. pepper
1 cup evaporated milk
1. In a large saucepan, bring 1 inch of water and carrots to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender.
2. Meanwhile, in another saucepan, melt butter. Stir in the flour, onion, basil, seasoned salt and pepper until blended; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots and transfer to a serving bowl. Add sauce and stir to coat. Yield: 4 servings.
Source: Taste of Home
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Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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