| | A to Z Recipes August 29, 2012
Always something to make you think, laugh and cook.
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| If you had to go to the web site to read this then you have not subscribed to this publication at our new list host, EZezine. You may sign up here or visit the permanent link at the bottom of this publication.
Good afternoon and welcome to your Wednesday edition of A to Z Recipes Newsletter. I pray you and yours are unaffected by that nasty Hurricane Isaac. Those of us in this neck of the woods know they're unpredictable. When public safety officials order "evacuate" they mean it! The brave rescue teams who are risking life and limb to reach those who refused to follow evacuation orders; God love them. Property can be replaced. Your life cannot, nor can the lives of rescue teams.
The current Monthly Theme topic is Mexican 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 Newsletter.
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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| Experience is a hard teacher because she gives the test first, the lesson afterward.
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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| ~Shared by Treva, NC
1. Prayer is not a "spare wheel" that you pull out when in trouble, but it is a "steering wheel" that directs the right path throughout.
2. So why a Car's WINDSHIELD is so large and the Rear view Mirror is so small? Because our PAST is not as important as our FUTURE. So, Look Ahead and Move on.
3. Friendship is like a BOOK. It takes few seconds to burn, but it takes years to write.
4. All things in life are temporary. If going well, enjoy it, they will not last forever. If going wrong, don't worry, they can't last long either.
5. Old Friends are Gold! New Friends are Diamond! If you get a Diamond, don't forget the Gold! Because to hold a Diamond, you always need a Base of Gold!
6. Often when we lose hope and think this is the end, GOD smiles from above and says, "Relax, sweetheart, it's just a bend, not the end!
7. When GOD solves your problems, you have faith in HIS abilities; when GOD doesn't solve your problems HE has faith in your abilities.
8. A blind person asked St. Anthony: "Can there be anything worse than losing eye sight?" He replied: "Yes, losing your vision!"
9. When you pray for others, God listens to you and blesses them, and sometimes, when you are safe and happy, remember that someone has prayed for you.
10. WORRYING does not take away tomorrow's TROUBLES, it takes away today's PEACE.
Remember to scatter seeds of kindness wherever you go.
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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| 10 of the 100 Greatest Cooking Tips (of all time!)
Food Network Magazine asked top chefs across the country for their best advice.
http://www.foodnetwork.com/chefs/100-greatest-cooking-tips-of-all-time/index.html
21. For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a saut pan when you need a quick sauce.
David Burke
David Burke Townhouse, New York City
22. When making meatballs or meatloaf, you need to know how the mixture tastes before you cook it. Make a little patty and fry it in a pan like a mini hamburger. Then you can taste it and adjust the seasoning.
Isaac Becker
112 Eatery, Minneapolis
23. Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat.
Donald Link
Cochon and Herbsaint, New Orleans
24. Low and slow.
Pat Neely
Down Home with the Neelys
25. After cutting corn off the cob, use the back side of a knife (not the blade side) to scrape the cob again to extract the sweet milk left behind. This milk adds flavor and body to any corn dish.
Kerry Simon
Simon, Las Vegas and Simon LA, Los Angeles
Lay Corn Horizontally to Cut Kernels Off Cob
Lay the corn horizontally on a board, then cut off the kernels.
Extract Milk From Corn Cob with Back of Knife
Run the back of your knife over the empty cob to extract the milk.
26. Acidity, salt and horseradish bring out full flavors in food.
Michael Symon
Iron Chef America
27. Take the time to actually read recipes through before you begin.
John Besh
Author of My New Orleans
28. Organize yourself. Write a prep list and break that list down into what may seem like ridiculously small parcels, like "grate cheese" and "grind pepper" and "pull out plates." You will see that a "simple meal" actually has more than 40 steps. If even 10 of those steps require 10 minutes each and another 10 of those steps take 5 minutes each, you're going to need two and a half hours of prep time. (And that doesn't include phone calls, bathroom breaks and changing the radio station!) Write down the steps and then cross them off. It's very satisfying!
Gabrielle Hamilton
Prune, New York City
29. Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like. If you like oregano but not thyme, use oregano.
Alex Seidel
Fruition, Denver
30. A braised or slow-roasted whole beef roast or pork shoulder can be made into several dishes and sandwiches all week.
Elizabeth Falkner
Citizen Cake and Orson, San Francisco
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:
Mexican Recipes
Ask 10 people what their favorite food is and a majority will say "Mexican". We love Mexican here so close to the border, and our Tex-Mex is almost a culture of its own! We'll be collecting your Mexican favorites (and your 'wanna-trys') for all to enjoy. Share yours with us here, won't you? We will collect them through next month and publish them on the first Sunday possible 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 "Mexican Recipes". 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 possible 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:Mexican Recipes.
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 "Mexican Recipes" has a deadline of September 30, 2012, and will be posted on October 7, 2012.
Please use this email link to submit a recipe for theme recipes: Mexican Recipes. As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Seniors Still Need Print Media
~Shared by Lucy Wellhausen, Kirtland, OH
Owner of Ohio Honey Company
http://www.ohiohoney.com
I was visiting my son last night when I asked if I could borrow a newspaper.
'This is the 21st century, my son said. 'I don't waste money on newspapers. Here, you can borrow my iPad.'
I can tell you this, that damn fly never knew what hit him.
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 |
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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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ROLL-UPS
~Shared by Luanne, FL
For those of us who get tired of cooking and don't really want much dinner, this is perfect. Keeps the kitchen cool also !!
3 10-inch Flour Tortillas -- room temperature
6 large Dill Pickles -- whole- drained well
4 ounces Whipped Cream Cheese -- room temperature
6 Ham Slices -- extra thin
Cut room temperature tortillas in half.
Lightly spread tortilla halves with cream cheese, and lay thin sliced ham over the cream cheese layer. Spread another thin layer of cream cheese on top of ham.
Place well-drained dill pickles on prepared tortilla at end of cut side, then trim tortilla to same width as dill pickle.
Roll pickle up inside tortilla snugly, and set aside. Repeat with all 6 tortilla halves. Refrigerate for at least one hour in a covered container, then slice roll-ups into 1/2 - 1 inch pieces, securing each with a toothpick to prevent un-rolling. Refrigerate until served. ( I have done this without the ham before, and it is delicious this way too.)
PROVENCAL TOMATOES
~Shared by Mary H., Montreal, Canada
Serves 4
This dish is the perfect complement to grilled meat.
4 medium ripe tomatoes, halved lengthwise
1/2 teaspoon coarse or kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons olive oil
2 garlic cloves, finely minced
1/2 teaspoon each: dried basil and oregano or marjoram
1/4 cup fresh bread crumbs
Season the cut tomatoes with salt and pepper. In a large, heavy frying pan, heat 2 tablespoons of the oil over medium heat and add tomatoes, skin side down. Cook just until the bottoms of the tomatoes start to soften, about 3 minutes. Turn tomatoes and cook 2 more minutes, then use a spatula to transfer each one, cut side up, to a baking sheet lined with aluminum foil. Measure the remaining tablespoon of oil into the pan, add garlic and cook until fragrant, about one minute. Add herbs and bread crumbs and cook, stirring constantly, until the crumbs are fragrant and coated with oil, about 2 minutes. With broiler rack in the upper-middle position, preheat the broiler. Spread crumbs over the tomato halves and broil until golden, 30 seconds to one minute. Serve hot or at room temperature.
Source: Montreal Gazette
LEMON DREAM TASSIES
~Shared by Linda H., Rosharon, TX
Prize-Winning Recipe 2007! Lemon meringue pie flavors comes in an easy mini cookie delight.
Makes 36 cookie cups.
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup whole almonds, ground
6 tablespoons butter or margarine, melted
1 package (3 oz) cream cheese, softened
1 jar (12 oz) lemon curd
2/3 cup Betty Crocker whipped fluffy white frosting
1/2 cup frozen (thawed) whipped topping
1 teaspoon grated lemon peel
2 tablespoons sliced almonds
Heat oven to 375F. Spray 36 mini muffin cups with cooking spray.
In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.
FRESH MUSHROOM SOUP
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
16 ounces Portobello mushrooms
1/4 cup (1/2 stick) butter or margarine
2 cups mushroom, chicken or beef broth
1 cup heavy cream or half-and-half
1/4 cup water
1 Tablespoon flour
2 cups cooked small pasta
1 teaspoon Creole seasoning
Salt and pepper to taste
TO PREPARE:
Clean the mushrooms with a mushroom brush or damp paper towel and finely chop. Saut the mushrooms in the butter in a saucepan over medium-high heat for 10 to 15 minutes or until the liquid evaporates. Add the broth and bring to a slow boil, stirring occasionally; reduce the heat.
Whisk the heavy cream, water and flour in a bowl until blended and add the cream mixture gradually to the mushroom mixture, stirring constantly to avoid lumps. Stir in the pasta. Add additional flour for a thicker consistency or additional water for a thinner consistency if desired.
Simmer just until heated through, stirring occasionally. Season with Creole seasoning, salt and pepper. Ladle into soup bowls. You may substitute any variety of mushrooms for the Portobello mushrooms.
NOTE: A light cream-based soup. For a lighter version, reduce the butter to two Tablespoons and substitute another eight to twelve ounces of broth for the cream.
SHANGHAI WRAPS
~Shared by Treva, NC
Preparation Time 20 minutes
24 green onions, white part removed
6 flavored wraps
6 leafs of lettuce, washed and pat dry
2 cups cooked rice
3 Tablespoons each: julienne red pepper and yellow bell peppers
1/4 cup each: chopped cashews and Oriental sesame seed dressing
1 (5-oz.) Chicken of the Sea Premium Albacore Tuna Pouch
-OR-
1 (4-oz.) can Chicken of the Sea No Drain Solid White Albacore Tuna
Blanch green onion stems in hot water for 30 seconds or until limp. Rinse in cold water; pat dry. Tie 2 ends together to make 12 long strings: set aside. Line wraps with lettuce leafs. Evenly spread rice, bell peppers, Chicken of the Sea Albacore Tuna, cashews and dressing over lettuce. Roll wraps. Tie one string of green onions 2 inches from each end. Cut wraps in half (each wrap half will be tied).
Makes 6 to 12 wraps.
Serving Suggestion:
You can also use almost any Chicken of the Sea Seafood in these wraps.
Nutrition Information: Serving Size 1/2 wrap; Calories 220; Calories from Fat 60; Saturated Fat 1.5; Carbohydrates 31; Fiber 3; Sugars 3; Protein 7; Cholesterol 30; Sodium 360; Vitamin A 8%; Vitamin C 25%; Calcium 6%; Iron 15%;
TNT TOMATO SALAD WITH DRESSING
~Shared by Marilyn M., Canton, OH
2 cloves garlic, minced
3 Tbsp. thinly sliced basil leaves
2/3 cup buttermilk
6 cups cherry tomatoes, halved
1 shallot or onion, minced
1/4 cup sour cream
Salt and Pepper
Put tomatoes in a bowl. Season with salt and pepper, toss. In another bowl, whisk buttermilk, sour cream, basil, shallot, and garlic. Season with pepper. Drizzle dressing over tomatoes, toss, then SERVE.
Yield = 4 servings
CHOCOLATE-HAZELNUT-BANANA PIE
~Shared by Jean, Syracuse, NY
I was looking for a recipe to use up my jar of Nutella. I'm so happy I tried this recipe. It was time.
Prep:15 min total: 3 hr 15 min
Servings total: 10 servings
What You Need:
2 squares BAKER'S Semi-Sweet Chocolate, melted
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 OREO Pie Crust (6 oz.)
1 banana, sliced
1 package. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1cup cold milk
1/2 cup chocolate-hazelnut spread
Make It:
WHISK chocolate and 1/2 cup COOL WHIP until well blended. Spread onto bottom of crust; top with bananas.
BEAT dry pudding mix, milk and chocolate-hazelnut spread in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spread over bananas.
REFRIGERATE 3 hours.
SQUIRMY JELLY WORMS
~Shared by Johnny, LA
(Visit the source link and it will help this recipe be easier to make.)
Ingredients:
2 packs (3 oz) Raspberry jello
1 pkg unflavored gelatin (for extra firmness)
3/4 cup whipping cream
3 cups boiling water
15 drops green food coloring
100 flexible straws (or enough to fill your container)
Tall container (1 quart or 1 liter carton of milk)
Directions:
Combine gelatin in bowl and add boiling water.
Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.
Gather your straws (dont forget to flex them out) and put them in the container. Its important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.
Add the gelatin mixture to the straw-filled container and let it set until firm.
There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.
Source: http://savvy-living.com/squirmy-jelly-worms-fun-snack-for-kids/
BLUE CHEESE CHICKEN WING DIP
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 skinless, boneless chicken breast halves
1 (12 fluid ounce) can or bottle hot chicken wing sauce
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1 (16 ounce) bottle blue cheese dressing
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes.
Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing.
Bake 15 minutes in the preheated oven, until hot and bubbly.
SNICKERDOODLE BARS
~Shared by Treva, NV
Yield: 40 bars
2 sticks (1 cup) unsalted butter
1 cup dark-brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
2 & 1/4 cups all-purpose flour
1 teaspoon cinnamon-sugar, to sprinkle on top
Preheat oven to 350. Take out a nonstick 13-by-9-inch metal baking pan and set aside.
Cream butter and sugars with an electric mixer at high speed until fluffy. Add baking soda, cinnamon and salt, then mix at low speed to blend. Add eggs and vanilla extract and beat at medium until just incorporated. Add flour and mix on low speed until blended.
Scrape dough into pan, smoothing it in an even layer. Bake until lightly golden and set in center, about 30 minutes.
Transfer pan to a rack, and if desired, sprinkle cinnamon-sugar over warm bars, and then let cool completely. Or dust cooled bars with confectioners' sugar. Cut into 40 bars.
Nutritional Information per serving Calories: 96; Fat: 5g; Saturated fat: 3g; Protein: 1g; Carbohydrate: 12g; Fiber: 0g
BACON AND CORN GRIDDLE CAKES
~Shared by Marilyn M., Canton, OH
These unique pancakes are stuffed with bacon, corn and cheese. A good dose of warm maple syrup makes them a delicious choice for breakfast.
8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 Tbsp. chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 Tbsp. canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese
warm maple syrup, for serving
In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.
While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.
Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.
Yield: Eight 4-inch griddle cakes
PEACH COBBLER
~Shared by Jean, Syracuse, NY
Prep Time:15 mi
Cook Time:45 min
Level:Easy
Serves: 8 to 10 servings
Ingredients
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional
Directions
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
Source: Paula Deen, Television Food Network
POTATO SOUP WITH SAUSAGE BALLS (or sliced thin smoked sausage)
~Shared by Johnny, LA
Makes 4 servings.
2 Tbsp margarine
1 small onion chopped
1 stalk celery chopped
3 to 4 potatoes diced
1/2 lb loose pork sausage formed into small balls about 1" in diameter or sliced thin smoked sausage
2 tsp salt
1 1/2 cup water
1 egg
3 cups milk
Saute onion and celery in butter/margarine. Add potatoes sausage balls and salt with water and cook until potatoes are tender. Break egg into potato mixture and stir with fork until cooked. Add milk and heat thoroughly.
CHICKEN AND COLD NOODLES WITH SPICY SAUCE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 cups water
1 whole bone-in chicken breast, with skin
6 ounces dry Chinese noodles
1 teaspoon sesame oil
1/4 cup tahini
3 tablespoons water
1 tablespoon sesame oil
2 teaspoons chili oil (optional)
3 tablespoons soy sauce
2 tablespoons red wine vinegar
1/4 cup peanut oil
2 tablespoons minced garlic
In large saucepan over medium high heat, bring 6 cups water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat from broth, and set aside to cool.
Bring broth to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving broth for another use if desired. Rinse noodles under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil.
Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside.
Combine tahini and 3 tablespoons water, stirring to blend. Add chili oil, soy sauce, vinegar, 1 tablespoon sesame oil, peanut oil, and garlic. Mix well.
Arrange the chicken on top of noodles in serving dish. Spoon sauce over all.
ISLAND STICKY PUFFS
~Shared by Treva, NC
Get fabulous island flavors like pineapple, coconut and macadamia nuts all baked in flaky puff pastry...and you don't even have to travel. These to-die-for Island Sticky Puffs are one of the easiest sticky bun recipes you'll ever have the pleasure of making, and eating!
Serves: 6
Preparation Time: 20 min
Cooking Time: 25 min
vegetable cooking spray
all-purpose flour
3 tablespoons pineapple topping
1 & 1/2 cups sweetened flaked coconut, toasted
1/4 cup macadamia nuts or filberts, chopped
2 tablespoons caramel sauce, heated according to package directions
1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
1. Preheat the oven to 400 degrees F. Spray 6 (2 1/2-inch) muffin-pan cups with the cooking spray.
2. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12 x 10-inch rectangle. With the long side facing you, spread the pineapple topping on the pastry to within 1/2 inch of the edge. Sprinkle with the coconut and macadamia nuts. Starting at the long side, roll up like a jelly roll. Press the seam to seal.
3. Cut the pastry roll into 6 (2-inch) pieces. Place the pastries, cut-side up, into the muffin-pan cups.
4. Bake for 25 minutes or until the pastries are golden brown. Remove the pan from the oven and immediately place a wire rack upside-down on top of the pan. Invert the pastries onto the wire rack and let cool for 10 minutes. Drizzle each pastry with 1 teaspoon caramel sauce.
Nutritional Information Per serving: Calories: 287; Fat: 18g; Fiber: 2g; Protein: 4g; Sodium: 301mg
Recipe Tips:
When inverting the pastries, make sure to use oven mitts and hold the pan and the wire rack together firmly.
If your muffin pan has 12 cups rather than 6, place the pastries into the center cups and fill the empty outer cups halfway full with water. Bake as directed above. After baking immediately remove the pastries from the pan using tongs and let cool on a wire rack.
Source: Campbellskitchen.com
ANTHE'S KIDNEY BEAN SALAD
~Shared by Marilyn M., Canton, OH
3 cans red kidney beans-- rinsed and drained
1/4 cup vegetable oil
2 small onions -- finely chopped
2 Tbsp. sweet pickle relish
1/2 cup mayonnaise (do NOT use Miracle Whip)
1 cup celery -- finely chopped
Combine all ingredients; mix well. Cover and refrigerate overnight.
PORK TENDERLOIN CASSEROLE
~Shared by Jean, Syracuse, NY
2 lbs. pork tenderloin, sliced
Salt and pepper
4 slices bacon, cooked crisp
1/2 cup chopped onions
1 small. can sliced mushrooms, drained
1 1/2 cup sour cream
1 cup grated cheddar cheese
Brown pork slices, each side. Lay in a casserole. Sprinkle with salt and pepper. Crumble bacon and add it with onions to pork. Sprinkle mushrooms on top of mix. Pour sour cream over all. Sprinkle cheese to cover. Bake for 35-40 minutes at 350 degrees.
FRED'S HOTTEST SHRIMP
~Shared by Johnny, LA
1 pound medium Louisiana shrimp (about 36) shelled and deveined, shells reserved
1/2 cup water
2 teaspoons Tabasco pepper sauce
1 tablespoon ketchup
1 teaspoon salt
1 1/2 teaspoons sugar
pinch of white pepper
4 tablespoons olive oil
1 small green pepper, cut into 1/2" cubes
1 small red or yellow pepper, cut into 1/2" cubes
4 garlic cloves, minced
1/2 cup diced onion
1 tablespoon white wine
In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, ketchup, salt, and sugar; set aside. Heat 1 1/2 tablespoons of oil in a large skillet over high heat. When the oil is hot, add the bell peppers and saut for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2 1/2 tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent. Stir in the shrimp and cook for 1 minute. Add the wine and mix well. The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice, or consider using it to stuff a po-boy.
BACON, POTATO, AND EGG TACO OLE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
8 bacon strips
8 eggs
1/3 cup milk
3 tablespoons water
salt and pepper to taste
1/3 cup diced onion
2 large potatoes, peeled and chopped
1 tablespoon butter
4 corn or flour tortilla
Place bacon in a skillet. Cook over medium high heat until evenly brown. Keeping drippings in the skillet, remove the bacon and drain on paper towels. Crumble the bacon.
While the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.
Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour the egg mixture into the skillet. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.
PINA COLADA ICE CREAM CAKE
~Shared by Treva, NC
2 large eggs
1/2 cup heavy cream
1/4 cup golden rum
1 cup cake flour
1/2 cup plus 1 Tbsp. sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 pound (1 stick) unsalted butter, softened
1/2 cup sweetened flaked coconut
1/2 cup drained canned crushed pineapple
1 pint coconut ice cream, softened
Preheat oven to 350F.
Butter a 4-by-8-inch loaf pan, line bottom with parchment paper and butter parchment; dust with flour.
In a small bowl, stir together eggs, 2 Tbsp. cream and 1 Tbsp. rum. Sift flour, 1/2 cup sugar, baking powder and salt into a large bowl. Add butter and half of egg mixture and beat with an electric mixer until well-blended, 1 minute, scraping down sides of bowl as needed. Add remaining egg mixture and beat well. Fold in coconut. Scrape batter into pan and bake until cake is light golden and a toothpick inserted in center comes out clean, about 45 minutes. Let cool for 10 minutes, then unmold, remove parchment and cool completely on a wire rack.
Wash and dry loaf pan and line completely with plastic wrap. Using a serrated knife, cut cake horizontally into 3 equal layers. Brush 2 Tbsp. rum evenly over cut sides of cake. Place bottom third in loaf pan. In a bowl, beat remaining 6 Tbsp. cream with remaining 1 Tbsp. sugar until stiff peaks form. In a small bowl, stir together pineapple and remaining 1 Tbsp. rum. Fold pineapple mixture into cream.
Spread ice cream evenly over cake in pan. Top with middle cake layer, then spread with pineapple-cream mixture. Top with remaining cake layer. Cover with plastic wrap and freeze until firm, at least 8 hours or up to 2 days.
Remove from freezer 15 minutes before serving. Unmold and peel away plastic wrap. Cut into 1-inch slices with a hot knife, and serve.
PRALINE APPLE BREAD
~Shared by Marilyn M., Canton, OH
1 1/2 cups chopped pecans, divided
1 (8 oz) container sour cream
1 cup granulated sugar
2 large eggs
1 Tbsp vanilla extract
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups peeled, finely chopped, Granny Smith apples (about lb)
1/2 cup butter
1/2 cup firmly packed brown sugar
1. Preheat oven to 350 degrees.
2. Bake 1/2 cup chopped pecans in a single layer in a shallow pan 6-8 minutes or until toasted and fragrant, stirring after 4 minutes; set aside to cool.
3. Beat sour cream and next 3 ingredients at low speed with electric mixer 2 minutes or until blended.
4. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended.
5. Stir in apples and the toasted pecans. Spoon batter into a greased and floured 9x5 loaf pan.
6. Sprinkle with remaining 1 cup chopped pecans; lightly pressing into the batter.
7. Bake at 350 for 1 hour to 1 hour and 5 minutes or until wooded toothpick inserted in the center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on wire rack for 10 minutes. Remove from pan to wire rack.
8. Bring butter and brown sugar to a boil in a 1 qt heavy saucepan over medium heat, stirring constantly, boil for 1 minute.
9. Remove from heat and spoon over top of bread: let cool completely (about 1 hour).
Enjoy!
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.
CELESTINE DUNBAR'S KITCHEN SINK GUMBO
~Shared by Johnny, LA
Serves 8 as an entree, 16 as a soup course.
1 cup vegetable oil
1 cup white all-purpose flour
8 cups water
1 large onion, diced medium
2 bunches green onions, chopped
3 stalks celery, chopped
Two 1-ounce bags dried shrimp, reconstituted in hot water
3 dried bay leaves
2 generous tablespoons dried parsley
2 tablespoons Creole seasoning-spice mix
1 tablespoon each salt and black pepper
2 tablespoons Kitchen Bouquet
15 chicken wings, each cut into three pieces at joints
1 pound chicken gizzards (optional)
2 pounds Louisiana smoked sausage, sliced
pound Louisiana andouille sausage, sliced
2 pounds gumbo crabs, rinsed, cleaned, broken apart
3 tablespoons file powder, in all
2 cups 60-70 count cleaned, headless shrimp
Optional accompaniments:
Fluffy cooked white rice
File powder
Louisiana hot sauce
Method:
In large cast iron skillet, heat oil until very hot. Slowly incorporate flour, stirring constantly over medium high heat. Continue cooking and stirring until roux is mahogany in color.
Set aside.
Bring water to boil in large stockpot. Slowly, carefully spoon roux into boiling water. Add remaining ingredients, except two tablespoons file power and fresh shrimp. Return to boil.
Reduce heat and simmer, uncovered, one hour. Add remaining file powder and fresh shrimp.
Cover, simmer 10 minutes.
Serve with white rice.
Offer Louisiana hot sauce or Tabasco and file power at the table.
Source: Celestine Dunbar, Dunbar's Restaurant, New Orleans, LA
CHOCOLATE GANACHE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
APPLE CRUMBLE MUFFINS
~Shared by Treva, NC
These tasty apple muffins are topped with a buttery crumb streusel. Feel free to use chopped pecans in this recipe, or add a little more chopped apple if you don't care for nuts. They're delicious either way, and they make a great flavorful muffin for a special morning.
Yield: Makes 1 Dozen Muffins
1/2 cup (4 ounces) butter, softened
3/4 cup packed light brown sugar
2 large eggs
1 & 1/2 teaspoons vanilla extract
2 & 1/4 cups all-purpose flour
2 & 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
2/3 cup milk
1 cup finely chopped apple
1/2 cup chopped walnuts, optional
Crumb Topping:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
pinch salt
3 tablespoons softened butter
Heat oven to 375. Line muffin cups with paper liners.
In a large mixing bowl with electric mixer, cream butter and 3/4 cup of brown sugar until light. Beat in the eggs until well blended. Beat in the vanilla extract.
In another bowl combine the 2 1/4 cups of flour with the baking powder, 2 teaspoons of cinnamon, and 1/4 teaspoon of salt.
Add about one third of the dry mixture to the creamed mixture with half of the milk. Beat on low speed just until blended. Add the remaining dry mixture and the remaining milk; beat on low speed just until blended. Fold in the chopped apple. Spoon the batter into 12 prepared muffin cups, filling about 3/4 full.
In a small bowl, combine the 1/3 cup of flour with 1/3 cup of brown sugar, the cinnamon, and the salt; mix to blend thoroughly. Work in the butter with a fork or fingers until the mixture is crumbly. Sprinkle a generous amount over each filled muffin cup.
Bake the muffins for about 18 to 23 minutes, or until a toothpick inserted in the center of a large muffin comes out clean.
LEMON MONKEY BREAD
~Shared by Marilyn M., Canton, OH
1 cup packed brown sugar
1 Tbsp. grated lemon peel
1 box (4-serving size) lemon pudding and pie filling mix (not instant)
2 cans (16.3 oz each) Pillsbury Grands! Flaky Layers Butter Tastin refrigerated biscuits
3/4 cup butter, melted
1 cup powdered sugar
2 to 3 Tbsp. fresh lemon juice
1 to 2 drops yellow food color
Heat oven to 350F. Generously spray 12-cup fluted tube cake pan with cooking spray.
In large bowl, stir together brown sugar, lemon peel and pudding mix.
Separate both cans of dough into 16 biscuits. Cut each into fourths; place in another large bowl. Add melted butter; toss to coat, making sure each piece of dough is covered with butter. Roll each piece in pudding mix mixture; place in pan.
Bake 25 to 30 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan.
In small bowl, stir together powdered sugar and enough lemon juice until smooth and drizzling consistency. Add enough food color for desired yellow color; mix well. Drizzle glaze over warm monkey bread. Serve warm; pull apart to serve. Store in airtight container in refrigerator.
GRILLED POTATOES
~Shared by Jean, Syracuse, NY
2 lb. red potatoes, quartered
1/2 cup water
1/2 cup. Miracle Whip salad dressing
1/4 cup chicken broth
2 tsp. dried oregano leaves
1 tsp. garlic powder
1/2 tsp. onion powder
Cook potatoes until partly done. Drain off water. Mix remaining ingredients, stir in potatoes, cover and refrigerate 1 hour. Drain, reserving salad dressing mixture. Arrange potatoes or skewers. Place on grill over hot coals. Grill covered for 4 minutes. Rotate skewer; brush with reserved salad dressing mixture. Continue grilling until done and brown.
BBQ PULLED JACKFRUIT
~Shared by Johnny, LA
Serves: 2 to 4
Total Time: 1 day
Introduction
When simmered in barbecue sauce for hours, jackfruit - a tropical Asian fruit - is practically indistinguishable from pulled pork.
Ingredients
1 (20 oz.) can young jackfruit or 1 medium jackfruit, cooked halfway (see Note)
3 garlic cloves
1 Tbsp. olive oil
Salt, to taste
cup of your favorite BBQ sauce
Shredded cabbage or vegan coleslaw
Hamburger buns (see Note)
Steps
1. Drain the jackfruit and rinse several times to wash away brine. Squeeze out as much excess moisture as possible.
2. In a saucepan, saute the garlic in the oil. Add the drained jackfruit and salt to taste. Cook 3 to 4 minutes over medium heat.
3. Turn the heat to very low, add the BBQ sauce, and mix well. Cook for 1 hour, stirring occasionally and adding more sauce or water if the jackfruit looks dry.
4. When cooked, the jackfruit should be tender and fall apart easily. Shred it with a fork and set it aside to rest for several hours or overnight in the fridge. (The resting time gives the flavors a chance to meld and mellow, and for any lingering briny taste to disappear.)
5. Reheat gently before serving on toasted buns with shredded cabbage.
Notes
Precooked, canned jackfruit is readily available in Asian markets. Buy it packed in brine, not sugar syrup.
Whole raw jackfruit can be found in some African markets. Raw, unripe jackfruit contains mild toxins that must be cooked and rinsed away before consumption. To prepare it for this recipe, wear gloves and remove the bumpy outer skin of the fruit. Chop the flesh into chunks and cook in a pressure cooker with a small amount of water and salt. After the second whistle, remove from the heat and allow the jackfruit to cool. Proceed with the recipe above.
Source: Jennifer Busby, from the Jennifer Busby collection
BASIC SOURDOUGH BREAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 1/4 cups sourdough starter
1/3 cup water
3 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon vegetable oil
1 teaspoon salt
2 teaspoons bread machine yeast
Allow starter to come to room temperature.
Place all ingredients in the bread machine in the order suggested by the manufacturer.
Select Basic or White Bread cycle, and Medium crust setting. Start.
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QUICK FISH TACOS
~Shared by Treva, NC
Grilled fish and tortillas make for these tasty tacos. Pack a punch to your Mexican dinner with Old El Paso products.
1 lb white fish fillets, such as tilapia or catfish
2 tablespoons Old El Paso 40% less-sodium taco seasoning mix (from 1 oz package)
3 tablespoons reduced-fat ranch dressing
4 cups coleslaw mix (shredded cabbage and carrots)
1 small jalapeo chile, seeded, finely chopped
10 corn tortillas (6 inch)
1 & 1/4 cups sliced radishes (about 10)
Red pepper sauce to taste, if desired
Tomatillo salsa, if desired
Heat gas or charcoal grill. Cut 1 (18x12-inch) sheet of heavy-duty foil; spray with cooking spray. Sprinkle both sides of fish fillets with 2 teaspoons of the seasoning mix. Place fish on center of foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packet on grill over high heat. Cover grill; cook about 10 minutes, rotating packet 1/2 turn after 5 minutes, until fish flakes easily with fork. Let cool slightly; cut into bite-size chunks.
Meanwhile, in large bowl, mix dressing and remaining 4 teaspoons seasoning mix. Add coleslaw mix and chile; toss to coat. Let stand 10 minutes. Meanwhile, wrap stack of tortillas in sheet of foil; place on coolest part of grill 5 to 10 minutes, turning occasionally, until steaming.
To serve, spoon about 1/4 cup fish chunks and 1/4 cup coleslaw mixture onto each tortilla; top with 2 tablespoons radishes. Fold tortillas around filling. Serve with pepper sauce and tomatillo salsa.
Expert Tips
When chopping the jalapeo chile, wear gloves to prevent skin irritation from the oils.
To warm tortillas in the microwave: Place a stack of tortillas between slightly dampened microwavable paper towels; microwave on High about 45 seconds or until warm.
NOTE:
We are die hard taco eaters, the fattening kind. We never could get beyond those, until today. We actually fell in love with these and will make them again. I added chopped tomato to the slaw mix and I would add more spice to the fish. Maybe some fresh cilantro in the slaw mix next time. (editor-eatbetteramerica)
Nutrition Information:1 Serving (1 Serving)Calories 240(Calories from Fat 40), Total Fat 4g(Saturated Fat 1/2g,Trans Fat 0g),Cholesterol 50mg; Sodium 410mg; Total Carbohydrate 30g(Dietary Fiber 4g,Sugars 4g), Protein 21g
Percent Daily Value*: Vitamin A 40 %;Vitamin C 35 %;Calcium 10 %;Iron 8 %
Exchanges: 1 1/2 Starch;1 Vegetable; High-Fat Meat;1/2 Fat
Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: eatbetteramerica
LIGHTER MOUSSAKA
~Shared by Maggie, TX
Eggplant is layered with a mixture of low-fat turkey, tomatoes, onions, garlic, and spices and topped with a light yogurt sauce in our version of moussaka, a Mediterranean classic. Moussaka may be assembled a day in advance and refrigerated; bake for an additional 15 to 20 minutes or until center is hot.
Serves 6.
Ingredients
2 cups plain nonfat yogurt
1 pound ground turkey
1 yellow onion, cut into 1/4-inch dice
1 clove garlic, minced
1 teaspoon ground cinnamon
1 teaspoon coarse salt, plus more for eggplant
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground pepper
One 28-ounce can whole peeled tomatoes, coarsely chopped
1/4 cup tomato paste
1/4 cup chopped fresh oregano
1/2 cup chopped fresh flat-leaf parsley
2 medium eggplants (about 2 pounds)
1/4 cup (1 ounce) grated Parmesan cheese
1 large egg plus 1 large egg white
Olive-oil cooking spray
Directions
1. Drain yogurt in a cheesecloth-lined sieve until thickened, 2 hours or overnight.
2. Place turkey in a medium saucepan over medium heat; cook until browned, about 6 minutes. Using a slotted spoon, transfer to a medium bowl. Add onion, garlic, cinnamon, salt, nutmeg, and pepper to saucepan; cook until onion is translucent, about 10 minutes. Return turkey to saucepan with tomatoes, tomato paste, and oregano. Bring to a boil; reduce heat to medium low; simmer until sauce has thickened, about 1 hour. Remove from heat; stir in chopped parsley; set aside.
3. Preheat broiler. While sauce cooks, cut eggplants into 1/4-inch slices. Sprinkle with salt on both sides. Place in a colander over a bowl; let stand 1 hour to drain. Discard liquid; rinse each slice under cold running water to remove all salt and juice. Place slices on several layers of paper towels; press out water. Lay dry slices on a clean baking sheet; coat with olive-oil spray; broil until browned, about 2 minutes. Turn; coat with olive-oil spray; broil until browned, about 2 minutes more. Repeat until all eggplant slices have been broiled; set cooked eggplant aside.
4. Place drained yogurt in a small bowl. Add Parmesan and eggs. Whisk together briskly with a fork; set aside.
5. Preheat oven to 400 degrees. Assemble moussaka: Place a layer of eggplant on the bottom of an 8-by-8-inch baking pan. Cover with half the turkey sauce. Place another eggplant layer, then the remaining turkey sauce.Add a final eggplant layer; cover with reserved yogurt mixture. Bake until mixture is bubbling and top starts to brown, about 30 minutes. Transfer to a heat-proof surface; let sit until moussaka cools slightly and firms, about 10 minutes. Cut into squares; serve.
Source: Martha Stewart Living, 2001
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| VEAL STEW
~Shared by Mary S., Nashville, TN
Yield: Makes: 1 Roast (4 Servings)
Serving Size: About 4 ounces meat plus 1/2 cup Vegetables.
INGREDIENTS
- One 1-1/2-pound veal breast or leg, boned and rolled
- 2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup coarsely chopped carrot
- 1 cup coarsely chopped onion
- 4 small red potatoes, peeled and halved
- 1/4 cup dry white wine
DIRECTIONS
Preheat the oven to 325 degrees F. Prepare a roasting pan with non-stick pan spray.
Place the veal in the pan and press the herbs, garlic, and salt and pepper on all sides of the roast. Surround the roast with the vegetables; add 3/4 cup water and the wine. Cover tightly with foil. Roast for about 2 hours, or until the veal is tender. If necessary, add additional water to the pan to keep the roast moist and prevent burning.
Remove the roast to a heated platter. Skim the fat from the pan juices with a spoon, or use a gravy separator and set aside.
Allow the meat to rest 10 minutes before carving. Slice the roast and divide the meat and vegetables to serve 4. Top the veal with natural juices.
Nutritional Information Per Serving: Calories: 260; Protein: 34 g; Sodium: 397 mg; Fat: 4 g; Carbohydrates: 21 g; Cholesterol: 116 mg
Exchanges: 1 Starch, 1 Vegetable, 4 Very Lean Meat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
LEMON POPPY SEED CAKE
~Shared by Mary S., Nashville, TN
Yield: Makes: 1 Cake (9 Servings)
INGREDIENTS
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/3 cup poppy seeds
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup margarine, melted
- 2 large egg whites, or 1/4 cup egg substitute
- 1/2 cup fat-free milk
- 3 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 2 tablespoons powdered sugar
DIRECTIONS
Preheat the oven to 350 degrees F. Prepare a 9-inch-square baking pan with nonstick pan spray.
Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.
Add the margarine, egg whites, milk, lemon juice, zest, and vanilla. Mix just until the dry ingredients are moistened. Pour into the prepared pan. Bake 30 minutes, or until the cake springs back when the center is lightly pressed.
Cool on a wire rack. Sift powdered sugar over the cake. Cut into 3-inch squares to serve.
Nutritional Information Per Serving: Calories: 183; Protein: 4 g; Sodium: 242 mg; Fat: 7 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 14 g
Exchanges: Other Carbohydrate: 1-1/2, Fat: 1-1/2
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
GINGERED ORANGE CARROTS
~Shared by Mary S., Nashville, TN
Yield: Makes about 2 cups (4 servings)
INGREDIENTS
- 6 medium carrots (about 3/4 pound), peeled and sliced
- 1/2 cup homemade chicken broth, or canned reduced-sodium chicken broth
- 1/4 cup orange juice
- 2 teaspoons margarine
- 1 teaspoon grated fresh gingerroot, or 1/4 teaspoon ground ginger
DIRECTIONS
Combine the carrots and broth in a medium saucepan. Cover and simmer over low heat until almost tender, about 10 minutes.
Add the orange juice, margarine, and ginger; simmer, uncovered, until almost all the liquid is absorbed. Serve hot.
Nutritional Information Per Serving: Calories: 52; Protein: 1 g; Sodium: 72 mg; Fat: 2 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 2 g
Exchanges: 1 Vegetable, 1/2 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
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| POTATO ROAST BEEF HASH
~Shared by Treva, NC
2 & 1/2 cups (625 ml) leftover red potatoes, diced
1 & 1/2 cups (375 ml) cooked roast beef, diced
1/2 medium onion, chopped
1/2 medium green pepper, chopped
1 teaspoon (5 ml) dried thyme
1/4 teaspoon (1 ml) ground pepper
1 & 1/2 tablespoons (22 ml) olive oil
1. Combine the potatoes, roast beef, onion, pepper, thyme & ground pepper in a bowl. Toss.
2. Heat the olive oil in a heavy skillet over medium heat. Add the potato mixture. Press to flatten with a spatula. Cover & cook until the bottom begins to crisp; about 5 minutes.
3. Using a metal spatula, turn over the browned bottom in sections. Continue to cook, uncovered, until the hash is thoroughly cooked; about 10 minutes longer. Turn the hash again if necessary.
4. Divide the hash between 2 serving plates & serve.
Serves 2.
Source: PeakMarket.com (Winnipeg, Manitoba, Canada)
COLD CUT SUPPER SALAD
~Shared by Maggie, TX
This recipe makes 2 servings.
2 C shredded iceberg lettuce
2 hard-cooked eggs, peeled and quartered
4 pitted black kalamata olives, halved
3 thin slices sandwich size pepperoni, cut in strips
3 thin slices hard salami, cut in strips
3 thin slices provolone cheese, cut in strips
2 radishes, sliced thinly
2 TBSP diced pimento (from a jar - drain well)
4 TBSP French dressing (from a bottle)
Arrange 1 C of lettuce on each of two plates.
Arrange the remaining ingredients prettily over the lettuce, finishing with the pimento and top each with 2 TBSP of French dressing.
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| APPLE CORN MUFFINS
2/3 c. yellow cornmeal
2 tbsp. sugar
1 tsp. salt
1 c. milk, scalded
1 egg, beaten
1 c. sifted flour
2 tsp. baking powder
2 c. thinly sliced peeled eating apples
Mix cornmeal, sugar & salt. Add milk & egg & blend well. Sift together flour & baking powder. Stir into first mixture, then fold in apples. Bake in greased 2 3/4" muffin pans in preheated oven (350 F.) for 25 to 30 mins.
BROCCOLI-ONION DELUXE
1 lb. fresh broccoli or 2 (10-oz.) pkgs. frozen broccoli
2 cups frozen small whole onions or 2 medium onions, quartered
4 Tbs. butter
2 Tbs. flour
1 cup milk
1/4 tsp. salt Dash of pepper
3 oz. pkg. cream cheese
2 oz. sharp Cheddar cheese, shredded (1/2 cup)
1 cup soft bread crumbs
1. Cook broccoli. Drain. Cook onions. Drain. In saucepan, melt 2 Tbs. butter; blend in flour, salt, and dash of pepper. Add milk; cook and stir until thick and bubbly. Reduce heat; blend in cream cheese until smooth.
2. Place vegetables in a 1-1/2 quart casserole. Pour sauce over and mix lightly. Top with cheese. Melt 2 Tbs. butter, toss with crumbs. Bake casserole about 30 minutes at 350, then sprinkle crumbs around edge and continue baking uncovered until heated (about 20 minutes more).
Serves 6.
Source: Knollwood's Cooking Best of the Best from North Carolina Select Recipes from North Carolina's Favorite Cookbooks
BEEF DIABLO CROCKPOT
This tasty beef recipe is easy to prepare and is always a big hit with everyone.
Serves: 4
Prep. time: 15 minutes
Cooking time: 10-12 hours
1 pound beef pot roast, boneless
3/4 teaspoon chili sauce
3 to 4 potatoes, peeled and sliced
3/4 teaspoon Worcestershire sauce
1/4 onion, sliced
1/4 teaspoon vinegar
1 1/2 teaspoons flour
1/4 teaspoon sugar
3/4 teaspoon mustard
Trim all excess fat from roast. Place potatoes and onion in bottom of crockpot. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar.
Spread over top of roast (cut roast in half, if necessary, to fit easily). Place roast in crockpot on top of potatoes and onions. Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours).
GRIZZLY'S GRILL & SALOON BBQ SAUCE
1 (64 oz.) bottle ketchup
1/2 C. white vinegar
1/2 C. liquid smoke
1 C. water
1/2 C. brown sugar
1 T. white pepper
1 T. salt
2 tsp. garlic powder
2 tsp. onion powder
1 T. dry mustard
1 T. oregano
8 oz. bourbon
3/4 C. grape jelly
In a large mixing bowl combine ketchup, vinegar, liquid smoke and water. Mix thoroughly with a wire whisk. Add brown sugar and mix until clumps are worked out. Add the remaining spices and mix well.
In a saut pan, heat the bourbon until it begins to flame up. When the flames begin, turn the flame off on your stove and let the remaining alcohol burn off. Please supervise this process until it is finished.
In a stockpot, add the sauce, bourbon, and grape jelly and simmer over medium heat. Stir frequently until the sauce begins to darken, about 45 minutes to an hour. Remove from heat, use instantly or refrigerate until ready to use.
Sauce is good for 14 days.
SPAGHETTI SEA SALAD
1 (8-oz.) pkg. spaghetti
1 lg. can tuna, drained
Mayonnaise
1 c. chopped celery
Cook spaghetti in boiling salted water in lg. kettle until tender, drain. Add tuna and enough mayonnaise to moisten. Add celery, mix well. Serve chilled.
Makes 12 servings
Source: all-simple-recipes yahoo group, submitted by Richard Lee Holbert
EGG & MAPLE SAUSAGE CASSEROLE
1 pkg. Pillsbury crescent rolls
1# Jimmy Dean Maple sausage, browned and drained
6 slices Swiss cheese
1 C. shredded sharp cheddar
4 oz. cream cheese
6 eggs
2 c. milk, warmed
Heat oven to 325 degrees. Spread crescent rolls over bottom of greased 9"x13" baking dish. Layer Swiss cheese over crescent rolls. Top with sausage, "pinches" of cream cheese, and shredded cheddar.
Beat eggs, add milk, mix well. Pour over ingredients in baking dish, sprinkle with salt and pepper.
Cover with foil; bake 40 minutes covered. Uncover and bake 30 minutes longer. Casserole should be golden brown and done in the center. Let stand 10 minutes before serving.
Serves 8.
Source: The Lamplight Inn Bed & Breakfast
Home of the "Singing Innkeeper" of Berlin, Ohio
CHICKEN A LA KING PASTA BAKE
Serving Size: 6
2 cans condensed 98% fat-free cream of chicken soup with 30% less sodium (10 3/4 oz. each)
1 can evaporated fat-free milk ( 12 oz.)
1/2 cup dry sherry or chicken broth
3/4 teaspoon salt
2 cups coarsely chopped cooked chicken breast
2 cups uncooked wide egg noodles
1 cup chopped onions
1 cup chopped green bell pepper
2 jars Green Giant whole mushrooms (6 oz. each) -- drained
2 jars diced pimientos (2 oz. each) -- drained
Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, milk, sherry and salt. Stir in all remaining ingredients; pour into baking dish. Cover tightly with foil.
Bake 60 to 70 minutes or until noodles are tender and mixture is hot and bubbly. Let stand 10 minutes before serving.
Per Serving (excluding unknown items): 17 Calories; trace Fat (4.2% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium.
Exchanges: 1/2 Vegetable.
Source: "Pillsbury Classic Cookbook #284 - Casseroles"
BEAN SOUP
1 lb. dried Navy beans*
4 strips bacon
1 large can tomatoes
1/2 green pepper, chopped
Small piece of red pepper pod
2 large onions, chopped
1/2 cup chopped celery
Salt and black pepper to taste
1 gallon or more water
Soak dried beans overnight in gallon of water. Pour off water. Cook together beans, bacon, tomatoes, green pepper and red pepper pod, onion and celery in gallon (or more, if necessary) of water for several hours until beans are soft. Season with salt and pepper.
*Use canned Navy beans to save time.
Source: Saint Francis In The Kitchen (1974)
A Collection of Favorite Recipes of The Parishioners of St. Francis
Episcopal Church, Greensboro, North Carolina
(A community cookbook)
CHICKEN STOCK WITH GARLIC
Garlic not only has its own distinct flavor, it also bring out the flavor of other ingredients.
3 lbs. chicken wings, necks, and gizzards
2 celery stalks, cut into 2-inch pieces
1 large onion, unpeeled, quartered
1 garlic clove
Parsley sprigs
2 bay leaves
2 large carrots, cut into 2-inch pieces
10 whole black peppercorns
1. Remove all fat and skin from chicken. Rinse chicken, place in a large soup pot over moderate heat, and cover with 12 cups water. Bring to boil, skimming off foam.
2. Add celery, onion, garlic, parsley, bay leaves, carrots, and peppercorns and return to boil. Reduce heat, partially cover, and simmer, skimming occasionally to 1-1/2 to 2hours.
3. Strain through a cheesecloth-lined or very fine mesh sieve into a large heatproof bowl, discarding solids. Skim off fat by drawing a sheet of paper towel across the surface or let cool, refrigerate until cold, and remove fat with a spoon. Use refrigerated stock with 3 days or frozen stock within 3 months. Makes 9 cups.
Source: The Ultimate Soup Cookbook (Reader's Digest)
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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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