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A to Z Recipes
May 13, 2009
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'm sure glad the big flu scare is
drawing to a close. Like a lot of stuff over the past few months, the
picture of doom was painted so when it didn't happen, voila! there's a
hero in charge of it all. I may have been born at night but it wasn't
LAST night. Ack! Don't get me started!
We're planning for our Great
Southeastern Escape (GSEE). The dates are August
11 - 17, 2009, and we'll be meeting up in New Smyrna Beach, Florida.
We've chosen Norwood's
at which to meet for our late lunch-early dinner on Saturday, August
15th. If you live in the area, please join us! The web site
has been updated to detail the trip. You'll find contact email
addresses there, too.
The current Monthly Theme topic is Hot Off the Grill.
We grilled this past week and it was delicious (made extra for
leftovers, too!). 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.
In today's issue we have heaps of recipes for sharing, as well as lots
else to make you think and laugh. I thank everyone whose submissions
appear here today.
We'll see you here again on Sunday, God willing.
Kitchen tools and gadgets at Amazon.com .
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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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Tenderly
~Shared by Jim D., WA
Tenderly my friend -
that’s how it will be,
this relationship of ours -
between you and me.
Tenderly I will lend -
this shoulder of mine,
in case you have need of it -
it is here all the time.
Tenderly I will speak -
kind words to you for sure,
because that’s how friendships last,
and forever endure.
Tenderly I will cherish -
your words in my heart,
to listen to your pain -
from beginning to start.
Tenderly I will ask -
God’s grace from above,
to embraces us as friends -
committed to His love.
Tenderly I will seek -
the beautiful things in life,
and give them all to you -
to remove all your strife.
Tenderly I will keep -
every feeling that you share,
so you will know for certain -
I am a friend who really cares!
Written by: ©
Deacon Steve A. Politte
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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Top 10 Foods for a Good Night's Sleep
~Shared by Barb C., Chula Vista, CA
What is the secret to getting a solid 7 to 8 hours of sleep? Head for
the kitchen and enjoy one or two of these 10 foods. They relax tense
muscles, quiet buzzing minds, and/or get calming, sleep-inducing
hormones - serotonin and melatonin - flowing. Yawning yet?
Bananas. They're practically a sleeping pill in a peel. In addition to
a bit of soothing melatonin and serotonin, bananas contain magnesium, a
muscle relaxant.
Chamomile tea. The reason chamomile is such a staple of bedtime tea
blends is its mild sedating effect - it's the perfect natural antidote
for restless minds/bodies.
Warm milk. It's not a myth. Milk has some tryptophan - an amino acid
that has a sedative - like effect - and calcium, which helps the brain
use tryptophan.. Plus there's the psychological throw-back to infancy,
when a warm bottle meant "relax, everything's fine."
Honey. Drizzle a little in your warm milk or herb tea. Lots of sugar is
stimulating, but a little glucose tells your brain to turn off orexin,
a recently discovered neurotransmitter that's linked to alertness.
Potatoes. A small baked spud won't overwhelm your GI tract, and it
clears away acids that can interfere with yawn-inducing tryptophan. To
up the soothing effects, mash it with warm milk.
Oatmeal. Oats are a rich source of sleep - inviting melatonin, and a
small bowl of warm cereal with a splash of maple syrup is cozy - plus
if you've got the munchies, it's filling too.
Almonds. A handful of these heart-healthy nuts can be snooze-inducing,
as they contain both tryptophan and a nice dose of muscle-relaxing
magnesium.
Flaxseeds. When life goes awry and feeling down is keeping you up, try
sprinkling 2 tablespoons of these healthy little seeds on your bedtime
oatmeal. They're rich in omega-3 fatty acids, a natural mood lifter.
Whole-wheat bread. A slice of toast with your tea and honey will
release insulin, which helps tryptophan get to your brain, where it's
converted to serotonin and quietly murmurs "time to sleep."
Turkey. It's the most famous source of tryptophan, credited with all
those Thanksgiving naps. But that's actually modern folklore.
Tryptophan works when your stomach's basically empty, not overstuffed,
and when there are some carbs around, not tons of protein. But put a
lean slice or two on some whole-wheat bread mid-evening, and you've got
one of the best sleep inducers in your kitchen.
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 |
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The Monthly Theme topic is: Hot
Off the Grill
Lots of folks take it outdoors during these hot summer days and fire up
the outdoor grill or pit. We always cook extras to serve for leftovers
as foods prepared on the grill have a flavor like no other cooking
method. We're looking for recipes for griiling outdoors like your
favorite charbroiled chicken, or grilled steak, or grilled portobello
mushrooms. Please, send a recipe, not a list of your favorite foods
cooked on the grill, ok? Grilling recipes are perfect for summer, and
can include fresh fruit or vegetables, poultry, seafood, meats, etc.
Please join in the
fun and send in your Hot
Off the Grill recipes for this
Monthly Theme topic.
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
favorite recipes in this month's theme topic of Hot Off the Grill. We
will collect them the remainder of this month and post them on the
first Sunday of next 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.
Please use this email link to submit a recipe for theme
recipes: Hot
Off the Grill
A to Z Recipes continues with its popular
Theme Issues. We will share theme recipes and post them on
the first (or second) Sunday of each month. Send your recipes no later
than the last day of each month to have them posted in the next monthly
theme issue. You may send in your favorite theme recipes in ONE
email. If the number of recipes submitted by readers exceeds those
needed in the issue, the publisher will post as many from every
submitter as possible and save the remaining recipes for the following
Sundays of that month. The rules for recipe submissions for the monthly
theme issues are the same as ALL recipes submitted for posting.
The rules for posting items
in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. 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.
Please use this email link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes:
Hot
Off the Grill.
Please use this email link for submitting all other items for
posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue for Hot
Off the Grill has a deadline of May 31, 2009,
and will be posted on June 7, 2009.
Please use this email link to submit a recipe for theme
recipes: Hot Off the Grill
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
that occur after December 2009.
Please send your request using this link. Tell us some basic
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Here are our May Birthday Babies:
2nd Barbara F. in Marshall, North Carolina
2nd Sandra in Eufaula, Oklahoma
3rd Caroline S. in Hillside, New Jersey
4th Elena in Lawrence, Kansas
5th Diana N. in Illinois
6th Janice W. in Northern Cambria, Pennsylvania
7th Vicki W. in Sarasota, Florida
8th Gail B. in Coram, New York
8th Marlene R. in Alberta, Canada
9th Dorenda S. in Pflugerville, Texas
9th Maggie B. (that's me!) in Brazoria, Texas
10th Bunnie H. in Parker, Colorado
11th Madison in Anthony, Kansas
12th Jane S. Jamestown, Tennessee
12th Jordan D. in Charlottesville, Virginia
13th Barb B. in Bridgeview, Illinois
16th Stanley S. in Atlanta, Georgia
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17th Ibolya S. in Grand Prairie, Texas
17th Samuel in Manhattan, Kansas
17th Delmar in Mankato, Kansas
19th Katrina P. in Forest Grove, Oregon
20th Marcia in Geneva, Illinois
21st Shannon H. in West Michigan
21st Brandon in Anthony, Kansas
22nd Dorothy M. in Illinois
24th Katherine in Windsor, Ontario, Canada
25th Liliane C. in Puerto Villarta, Mexico
26th Jeremy B. in Tillson, New York
26th Robbi A. in Denver, Colorado
27th Leasa F. in Holstein, Iowa
27th Jolene in Buffalo, New York
27th Peggy R. in Newland, North Carolina
29th Hillary S. in Fort Lauderdale, Florida
31st Jeff R. in Kings Mountain, North Carolina
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Where to Live After Retirement
~Shared by Pat, Merritt Island, FL
This is a hoot!
You can live in Phoenix , Arizona where.....
1. You are willing to park 3 blocks away because you found shade.
2. You've experienced condensation on your butt from the hot water in
the toilet bowl.
3. You can drive for 4 hours in one direction and never leave town.
4. You have over 100 recipes for Mexican food.
5. You know that "dry heat" is comparable to what hits you in the face
when you open your oven door.
6. The 4 seasons are: tolerable, hot, really hot, and ARE YOU KIDDING
ME??!!
You can Live in California where...
1. You make over $250,000 and you still can't afford to buy a house.
2. The fastest part of your commute is going down your driveway.
3. You know how to eat an artichoke.
4. You drive your rented Mercedes to your neighborhood block party.
5. When someone asks you how far something is, you tell them how long
it will take to get there rather than how many miles away it is.
6. The 4 seasons are: Fire, Flood, Mud, and Drought.
You can Live in New York City where...
1. You say "the city" and expect everyone to know you mean Manhattan
2. You can get into a four-hour argument about how to get from Columbus
Circle to Battery Park, but can 't find Wisconsin on a map.
3. You think Central Park is "nature."
4. You believe that being able to swear at people in their own language
makes you multi-lingual.
5. You've worn out a car horn.
6. You think eye contact is an act of aggression.
You can Live in Maine where...
1. You only have four spices: salt, pepper, ketchup, and Tabasco
2. Halloween costumes fit over parkas.
3. You have more than one recipe for moose.
4. Sexy lingerie is anything flannel with less than eight buttons.
5. The four seasons are: winter, still winter, almost winter, and
construction.
You can Live in the Deep South where...
1. You can rent a movie and buy bait in the same store.
2. "Y'all" is singular and "all y'all" is plural.
3. "He needed killin'" is a valid defense.
4. Everyone has 2 first names: Billy Bob, Jimmy Bob, Mary Sue, Betty
Jean, Mary Beth, etc.
5. Everything is either "in yonder," "over yonder" or "out yonder."
It's important to know the difference, too.
You can live in Colorado where...
1. You carry your $3,000 mountain bike atop your $500 car.
2. You tell your husband to pick up Granola on his way home and so he
stops at the day care center.
3. A pass does not involve a football or dating.
4. The top of your head is bald, but you still have a pony tail.
You can live in the Midwest where...
1. You've never met any celebrities, but the mayor knows your name.
2. Your idea of a traffic jam is ten cars waiting to pass a tractor.
3. You have had to switch from "heat" to "A/C" on the same day.
4. You end sentences with a preposition: "Where's my coat at?"
5. When asked how your trip was to any exotic place, you say, "It was
different!"
AND You can live in Florida where..
1. You eat dinner at 3:15 in the afternoon.
2. All purchases include a coupon of some kind -- even houses and cars.
3. Everyone can recommend an excellent dermatologist.
4. Road construction never ends anywhere in the state.
5. Cars in front of you often appear to be driven by headless
people.
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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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CARROT SPICE MUFFINS
~Shared by Mary H., Montreal, Canada
Makes about 12 - 15 muffins.
2 cups flour
1/2 cup white sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup packed light brown sugar
2/3 cup canola or other tasteless oil
2 large eggs
3/4 cup milk
1 teaspoon vanilla
1 cup shredded carrots (about 3)
1/2 cup shredded coconut
Preheat oven to 375 degrees F. (I prefer 350 degrees; it
depends on your oven.) Line a muffin tin with large-sized paper muffin
cups.
In a large bowl, whisk or stir vigorously together the first seven dry
ingredients, then stir in the brown sugar, making sure there are no
lumps. Make a well (dent) in the centre of the dry
ingredients. Add oil, eggs, milk and vanilla. Mix
the wet ingredients together well, then gently combine the whole
mixture, working quickly until just combined. Fold in the
carrots and coconut, and divide the batter evenly (more or less - no
need to be too fussy!) among the muffin cups. Bake for 20 -
25 minutes, or until a toothpick inserted in the centre comes out clean.
Moist and delicious!!
FARFALLE WITH TOMATOES, OLIVES, AND FETA
~Shared by Jim D., WA
Serves 4
To prevent the feta from melting into the pasta, add it only after the
tomatoes have been tossed with the pasta, which gives the mixture the
opportunity to cool slightly.
Ingredients
1 pound farfalle
1 1/2 pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh mint leaves
1/2 cup kalamata olives, pitted and chopped coarse
Ground black pepper
6 ounces feta cheese, crumbled
Directions
1. Bring 4 quarts water to rolling boil in stockpot; add 1 tablespoon
salt and pasta, stir to separate, and cook until al dente. Drain and
return pasta to stockpot.
2. Meanwhile, combine tomatoes, oil, mint, olives, 1/2 teaspoon salt,
and 1/4 teaspoon pepper in medium bowl. Add tomato mixture to pasta in
stockpot and toss to combine. Add feta and toss again. Adjust
seasonings with salt and pepper, and serve immediately.
BLACK FOREST PIE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Servings: Makes one (9- or 10-inch) pie
Ingredients
1 (9- or 10-inch) baked pie crust
4 (1-ounce) squares unsweetened chocolate
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT
evaporated milk)
1 teaspoon almond extract
1 1/2 cups whipping cream, whipped
1 (21-ounce) can cherry pie filling, chilled
Toasted almonds (optional)
Instructions
In heavy saucepan, over medium-low heat, melt chocolate with EAGLE
BRAND®. Remove from heat; stir in extract.
Pour into large bowl; cool or chill thoroughly. Beat until smooth. Fold
in whipped cream.
Pour into prepared pie crust. Chill 4 hours or until set. Serve with
pie filling. Garnish with almonds (optional). Store leftovers covered
in refrigerator.
Notes: MICROWAVE: In 1-quart glass measure with handle, combine
chocolate and EAGLE BRAND®. Cook on HIGH (100% power) 2 to 4 minutes,
stirring after each minute until smooth. Proceed as above.
Source: Eagle Brand
RED LOBSTER SPICY PINEAPPLE GLAZED SALMON
(Copy Cat recipe)
~Shared by Treva, NC
Serves 4
Spicy Pineapple Glaze Ingredients:
1/2 Cup Sweet Chili Sauce
1 ea 8 oz can Crushed Pineapple in Pineapple Juice
1/2-1 Tsp Cajun Seasoning
Fish Ingredients:
4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray
1. Preheat the oven to 400 degrees and place the Salmon in a 9 X 13
baking dish sprayed with Nonstick Cooking Spray. Season the Salmon with
Salt and Pepper.
2. In a small bowl, combine all the Glaze ingredients and mix
well. Generously top each piece of Salmon with a
scoop of the Spicy Pineapple Glaze.
3. Bake the Salmon for 15-20 minutes or until the fish flakes easily
with a fork.
Source: Red Lobster
CHEESY MAC & BEEF
~Shared by Carol, Tupper Lake, NY
My sister told me about this recipe. It is on the Publix
website under "Aprons" which is where they publish their
recipes!! It is a great site!! I tried this and it
was better the second day around. I would suggest adding
parsley and garlic powder, when cooking the beef. There is no
added sodium, just what is in the cheese!!
Ingredients
1 lb ground beef chuck
1 (14.5-oz) can beef broth
1 cup water
8 oz elbow macaroni (2 cups)
1 (12-oz) can evaporated milk
1/4 cup processed cheese sauce
8 oz shredded sharp Cheddar cheese
Steps
Preheat large sauté pan (or electric skillet) on medium-high 2–3
minutes. Place ground beef in pan (wash hands); cook 5–7 minutes,
stirring to crumble meat, or until beef is brown and no pink remains.
Stir in broth, water, and macaroni; bring to a boil. Cook 10–12
minutes, stirring occasionally, or until liquid is mostly absorbed and
macaroni is soft and tender.
Stir milk into pasta; remove from heat (or turn heat off). Stir in both
cheeses until smooth and melted. Serve.
(Makes 6 servings.)
CALORIES (per 1/6 recipe) 540kcal; FAT 28g; CHOL 110mg; SODIUM 830mg;
CARB 35g; FIBER 1g; PROTEIN 33g; VIT A 10%; VIT C 0%; CALC 50%; IRON 15%
Source: Publix website "Aprons"
SPINACH BARS
~Shared by Luanne, FL
These are very good. Not too hard to make. If the recipe
makes too much, freeze the rest of it for later use.
4 tablespoons butter
3 eggs
1 cup flour
1 cup milk
1/2 to 1 teaspoon salt
1 teaspoon baking powder
1 pound cheddar cheese, grated
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 small onion, chopped
1/2 cup chopped mushrooms (optional)
In a 13x9-inch pan, melt the butter. Mix remaining ingredients together
and spoon into pan. Bake at 350 for 30 to 35 minutes. Cool slightly
before cutting into squares. Can be served hot or at room temperature.
Serves 8
BUFORD STEW
(Some people call it Frogmore Stew.)
~Shared by Larry J., Spring Hill, TN
INGREDIENTS
6 quarts water
3/4 cup Old Bay Seasoning TM
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
12 ears corn - husked, cleaned and quartered
4 pounds large fresh shrimp, unpeeled
DIRECTIONS
Bring water and Old Bay Seasoning to boil in a large stockpot.
Add potatoes and cook for 15 minutes. Add sausage and cook for 5
minutes more. Add corn and cook for another 5 minutes. Stir in the
shrimp and cook until shrimp are pink, about 5 minutes. Drain
immediately and serve.
STRAWBERRY CHEESECAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 c. graham cracker crumbs
1/2 tsp. ground ginger
1 c. plus 6 tbsp. sugar
4 tbsp. unsalted butter, melted
2 lbs. cream cheese, at room temp.
1 1/2 tsp. finely grated lemon zest
2 tsp. pure vanilla extract
4 eggs, at room temp.
1 pt. sour cream, at room temp.
1/2 c. strawberry jelly
1 tsp. arrowroot
2 pts. strawberries
Preheat oven to 300 degrees. Butter a 10 x 2 1/2 inch springform pan.
In a small bowl, mix together the graham cracker crumbs, ginger, and
1/4 cup of the sugar. Stir in the melted butter. Transfer the crumbs to
the prepared pan and press them into the base in an even layer.
Refrigerate the crumb crust for 30 minutes.
In a large bowl, combine the cream cheese, lemon zest, vanilla, and the
remaining 1 cup plus 2 tablespoons of sugar. Beat by hand or at a low
speed in a standing mixer until creamy and smooth. Add the eggs, one at
a time, beating just until thoroughly blended. Stir in the sour cream.
Pour the cheesecake batter into the prepared pan and place on a cookie
sheet. Bake in the middle of the oven for 1 1/4 hours. Turn the oven
off and prop the door open a few inches. Let the cake rest in the oven
for 1 hour. Transfer the cake to a rack and let cool to room
temperature. Then cover the cake with plastic wrap and refrigerate
overnight.
In a small saucepan, whisk the strawberry jelly with the arrowroot
until blended. Bring to a boil over moderate heat, stirring constantly.
Remove from the heat and let cool, stirring occasionally to prevent a
skin from forming.
Brush surface of the cheesecake with a thin layer of the glaze. Trim
bases of the strawberries. Set berries on the cake, points up. (Begin
at outer ring of cake and work towards the middle.) Brush berries with
remaining glaze. Refrigerate for 20 minutes to set the glaze. Serve
cold or at room temperature.
COWBOY BEEF DIP
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 lb. ground beef
4 T. chopped onion, divided
3 T. chopped sweet red pepper divided
2 T. chopped green pepper divided
1 (10 oz can nacho cheese soup undiluted
1/2 C. salsa
4 T. sliced ripe olives divided
4 T. sliced pimiento stuffed olived divided
2 T. chopped green chilies
1 t. chopped seeded jalapeno pepper
1/4 t. dried oregano
1/4 t. pepper
1/4 C. shredded cheddar cheese
2 T. sour cream
2-3 t. minced fresh parsley
tortilla chips
In a large skillet cook the beef, 3 T. onion, 2 T. red pepper and 1 T.
green pepper over medium heat until meat is no longer pink; drain.
Stir in the soup, salsa, 3 T. ripe olives, chilies, jalapeno, oregano
and pepper. Bring to a boil. Reduce heat, simmer,
uncovered for 5 minutes.
Transfer to a baking dish. Top with the cheese, sour cream
and parsley, sprinkle with the remaining onion, peppers and
olives. Serve with tortilla chips.
CLAM CHOWDER
~Shared by Julia, TX
INGREDIENTS:
3 slices bacon
1/4 cup chopped onion
1 bottle (8 ounces) clam juice
2 cans (6 1/2 ounces each) minced clams
2 cups diced potatoes
1 quart water
2 tablespoons butter
1 can (13 ounces) evaporated milk
salt and pepper
PREPARATION:
Brown bacon in a heavy skillet. Remove bacon with a slotted spoon;
crumble and set aside. To the hot bacon grease, add onion, clam juice,
minced clams, potatoes, and water; simmer until potatoes are tender.
Add butter, milk, and salt and pepper to taste; heat almost to boiling
point. Sprinkle crumbled bacon over each serving. If thicker soup is
desired, make a flour paste by combining 1 1/2 to 2 tablespoons flour
with a little cold water and add to the soup.
Makes 6 servings.
Source: Diana Rattray, About.com
MEDALLIONS OF BEEF
~Shared by Johnny, LA
4 medallions of beef tenderloin(about 1 1/2 inches thick)
Marinade:
1/4 cup lime juice
1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons minced onion
2 tablespoons fresh ginger, minced
1 tablespoon curry powder
Sauce:
1/2 cup pureed mango
1/4 cup white wine
1/4 cup beef stock
1/4 cup chopped shallots
2 tablespoons vegetable oil
2 tablespoons warm water
1 tablespoon sugar
Combine all ingredients of the marinade. Place beef tenderloin in a
large resealable bag. Pour marinade overtop. Turn to coat. Marinate for
30 minutes at room temperature.
Meanwhile dissolve the tablespoon of sugar in the warm water. Pour
vegetable oil into a sauté pan. Add shallots and cook, stirring for one
minute. Add white wine, sugar water, mango and beef stock. Simmer over
a low heat for 10 minutes.
Preheat grill. Remove medallions from marinade and grill to desired
doneness. About 5 to 6 minutes per side. Place beef on serving plates
and top with warm sauce.
LINGUINE WITH SUN DRIED TOMATOES
(Linguine con Pesto di Pomodori Secchi)
~Shared by Jessica, Corfu, Greece
Servings: 4-6
1 box BARILLA Linguine
1 jar (7 ounces) sun dried tomatoes in oil, coarsely chopped, reserve
oil
1 clove garlic, crushed
1 tablespoon fresh oregano
1 tablespoon capers in salt, rinsed
2 tablespoons Italian flat leaf parsley
to taste freshly ground black pepper
BRING a large pot of water to a boil.
PLACE tomatoes including oil, garlic, capers, oregano, and parsley in a
blender.
PROCESS on high until ingredients form the consistency of a paste.
Season mixture with black pepper to taste.
ADD pasta to boiling water. Cook according to package directions.
ADD sauce to a skillet to warm through.
DRAIN pasta, reserving ½ cup of the pasta cooking water. Immediately
add hot pasta to sauce. Stir in reserved pasta water if mixture appears
too dry. Mix well.
TRANSFER to a serving platter or bowl and serve
Sprinkle with freshly grated Parmigiano Reggiano cheese.
Source: Barilla
Pasta
PARTY SIZE CRUNCHY ONION CHICKEN TENDERS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Servings: 8 servings
Prep Time: 10 min.
Cook Time: 15 min.
Ingredients:
6 oz. can FRENCH'S® Original or Cheddar French
Fried Onions
1/4 cup flour
2 lbs. chicken tenders
2 eggs, beaten
Directions:
1.CRUSH French Fried Onions with flour in plastic bag.
2.DIP chicken tenders into egg; coat in onion crumbs.
3.BAKE 15 min. at 400°F until chicken is cooked.
4.SERVE with French's Honey Mustard and Spicy Buffalo Ranch Dip.
Tips
1.Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!
2.Make ahead Tip: Prepare chicken tenders through step 2. Place on
baking sheet and cover with foil. Refrigerate several hours or
overnight. Bake, uncovered, just before serving.
3.Spicy Buffalo Ranch Dip: Mix 16 oz. sour cream, 1/2 cup FRANK'S®
REDHOT® Sauce and 1 oz. pkg. Ranch dip mix. Stir. Makes 2 cups.
Source: French's
BUTTERMILK CAKE
~Shared by Larry Holmes, Toronto, Canada
1 cup butte, softened
3 cups granulated sugar
5 egg yolks (large)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup buttermilk, fresh or reconstituted from powder
1/4 teaspoon baking soda
3 cups all-purpose flour
5 eggs whites (large), room temperature
Cream butter and sugar well in large bowl. Add egg yolks, 1
at a time, beating well after each. Stir in vanilla and salt.
Measure buttermilk into separate bowl. Stir in baking powder.
Add flour in 3 parts, alternately with butter in 2 parts, beginning and
ending with flour.;
Beat egg whites until stiff. Fold into batter. Turn
into greased (bottom only) 10-ijch angel food pan. Bake in
325-degree oven for about 1 hour. There will be tiny cracks
in top. Cool completely in pan before removing..
Makes 1 cake.
HOT FENNEL CHEESE DIP
~Shared by Linda H., Rosharon, TX
Makes: 6 to 8 servings
slices bacon
3 medium fennel bulbs* (8 oz. each)
2 cloves garlic, minced
1 8-ounce jar mayonnaise
1 8-ounce carton dairy sour cream
1 4-ounce package crumbled blue cheese
20 dried whole black or pink peppercorns, crushed
finely shredded Parmesan cheese (about 2 tablespoons)
fine dry bread crumbs (about 2 tablespoons)
Radishes and/or Belgian endive leaves
1. Preheat oven to 400 degree F. In a skillet cook bacon over medium
heat until crisp. Remove bacon. Drain, reserving 1 tablespoon drippings
in skillet. Crumble bacon; set aside.
2. To prepare fennel, cut off and discard upper stalks of fennel.
Remove any wilted outer layers and cut a thin slice from the fennel
base. Wash fennel and cut in half lengthwise; remove core. Cut
crosswise into very thin slices.
3. Add fennel and garlic to drippings in skillet. Cook over medium heat
about 10 minutes until fennel is just tender and begins to brown,
stirring occasionally. Remove from heat. Add mayonnaise, sour cream,
blue cheese, bacon, and peppercorns to fennel; mix well. Divide mixture
between two 16-ounce oven-proof crocks, souffle dishes, or other
oven-proof dishes. In a small bowl combine Parmesan cheese and bread
crumbs; top mixture in each crock with Parmesan mixture.
4. Bake, uncovered, 15 minutes, or until just heated through and tops
are light brown. Do not overbake. Serve with radishes and/or Belgian
endive leaves. Makes 6 to 8 servings.
* Test Kitchen Tip: You may substitute 4-1/2 cups shredded cabbage or
3-1/2 cups chopped cauliflower for the fennel. Cook as directed.
Nutrition Facts
Servings Per Recipe 6 to 8 servings
Calories 553, Total Fat (g) 51, Saturated Fat (g) 16, Monounsaturated
Fat (g) 7, Polyunsaturated Fat (g) 18, Cholesterol (mg) 72, Sodium (mg)
896, Carbohydrate (g) 11, Total Sugar (g) 0, Fiber (g) 3, Protein (g)
13, Vitamin C (DV%) 20, Calcium (DV%) 34, Iron (DV%) 2, Percent Daily
Values are based on a 2,000 calorie diet
Source: Better Homes
& Gardens
COCONUT PECAN GOOEY BUTTER CAKE
~Shared by Doe, Oliver, B.C.
Crust-
18 oz plain yellow cake mix
8 tbsp butter, melted
1 lg egg
1 c f.c. pecans
1 c unsweetened coconut
Filling-
8 oz cream cheese, room temp
2 lg eggs
1 tsp vanilla
8 tbsp butter, melted
3 3/4 c icing sugar, sifted
Preheat 350. Set aside an ungreased 13x9 pan. For crust, place cake
mix, melted butter, egg, pecans, & coconut in lg bowl. Blend
with mixer on low 2 mins. Stop & scrape down. Batter should
come together in a bal. With fingertips pat batter evenly over bottom
of pan, smoothing it out. Set aside. For filling- Place cream cheese in
same bowl, blend with mixer on low til fluffy, 30 sec. Stop, add eggs,
vanilla, & melted butter on med for 1 min. Stop, add icing
sugar. Beat on med til sugar is incorporated, 1 min more. Pour filling
onto crust & spread with spatula so that filling reaches
surface & covers entire surface. Bake cake til it is well
browned but centre jiggles when you shake the pan, 45-47 mins, cool on
rake 30 mins. Cut into squares & serve.
TAMALE PIE
~Shared by Patricia, Charlevoix, MI
1 pound ground beef
1 small can green chiles
1 small can black sliced olives
1 can whole kernel corn
1- 8 ounce cans tomato sauce
1 medium onion finely chopped
3 tablespoons chili powder
2 cups grated sharp cheddar cheese
2 cups ground tortilla chips - for topping.
Brown ground beef, season to taste. Add chili powder, chiles, corn and
olives. Pour in tomato sauce, stir and cook on low heat for about 25
minutes or until thickened. Fold in the cheese. Place in a 9x9 square
pan, sprinkle tortilla chips on top. Bake at 350 degs for 25 minutes.
LOADED TWICE-BAKED POTATOES
~Shared by Jim D., WA
Active Time: 30 Minutes
Total Time: 40 Minute
Think of baked potatoes as nature's mini casseroles: an edible dish
that can hold up to a hearty stuffing. Russets have just the right
balance to make a perfect twice-baked potato: enough starch to keep its
structure, enough moisture to endure the double cooking. Make It a
Meal: A tossed green salad with your favorite dressing will round out
this meal.
Make Ahead Tip: Prepare and stuff potatoes. Cover and refrigerate for
up to 2 days. Microwave and serve.
INGREDIENTS
4 medium russet potatoes
8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced
Tip: Vegetarian variation: Replace the ground beef with a soy-based
substitute or omit the beef altogether and increase the broccoli to 1
1/2 cups and the cheese to 1 1/4 cups.
DIRECTIONS
Pierce potatoes all over with a fork. Place in the microwave and cook
at 50% power, turning once or twice, until the potatoes are soft, about
20 minutes. (Or, use the "potato setting" on your microwave and cook
according to the manufacturer's instructions).
Meanwhile, brown meat in a large skillet over medium-high heat,
stirring often, about 3 minutes. Transfer to a large bowl. Increase
heat to high, add broccoli and water to the skillet, cover, and cook
until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
Carefully cut off the top third of the cooked potatoes; reserve the
tops for another use. Scoop the insides out into a medium bowl. Place
the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour
cream, salt and pepper to the potato insides and mash with a fork or
potato masher. Add scallions and the potato mixture to the broccoli and
meat; stir to combine.
Evenly divide the potato mixture among the potato shells and top with
the remaining 1/2 cup cheese. Microwave on high until the filling is
hot and the cheese is melted, 2 to 4 minutes.
Nutrition Information
4 servings - Facts Per Serving:
Calories: 366 Fat. Total: 12g Carbohydrates, Total: 5g
Cholesterol: 54mg Sodium: 535mg Protein: 24g
Fiber: 5g % Cal. from Fat: 30% Fat, Saturated: 6g
Source: © EatingWell Magazine
FETTUCCINE ALFREDO SPECIALE
~Shared by Larry J., Spring Hill, TN
Steamy pasta topped with a creamy and savory sauce.
INGREDIENTS:
1/2 pound bacon or ham, diced
1 gallon boiling, salted water
2 tablespoons olive oil
1 pound fettuccine
6 to 12 tablespoons butter
3 garlic cloves, finely chopped
4 tablespoons parsley, finely chopped
1/2 pound mushrooms, sliced
3/4 cup coarsely chopped onion
3 egg yolks, beaten lightly
1 cup heavy cream
6 ounces Parmesan cheese, freshly grated
Freshly ground pepper
TO PREPARE:
Fry bacon or ham, drain and reserve. Cook fettuccine in
boiling, salted water, to which olive oil has been added, for 5 to 6
minutes. Drain. Melt butter over low heat in a
large, broad skillet. Saute garlic, parsley, mushrooms and
onion over medium heat until tender. Add noodles and toss for
1 minute. Reduce heat; add egg yolks and cream quickly to
avoid scrambling. Add 1/2 cup Parmesan cheese and ground
pepper. Toss for 30 seconds until cheese begins to
melt. Stir in bacon or ham. Serve
immediately. Pass remaining Parmesan cheese to sprinkle on
top as desired.
SERVES: 12
Source: "Atlanta
Cooknotes"
CINCINNATI-STYLE CHILI
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
8 ounces spaghetti
1 tablespoon olive oil
1 (12 ounce) package frozen burger-style crumbles
1 onion, chopped
1 tablespoon minced garlic
1 cup tomato sauce
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons red wine vinegar
2 tablespoons chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1 tablespoon light brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon hot pepper sauce
1 cup kidney beans, drained and rinsed
1 cup shredded Cheddar cheese (optional)
Heat olive oil in a large frying pan. Saute onion until tender. Mix in
burger-style crumbles and garlic; cook until the crumbles have browned.
Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder,
cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce.
Heat over medium-high heat until the mixture begins to boil. Reduce
heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.
While the sauce is thickening, bring a large pot of salted water to
boil; place spaghetti in the water and bring it to a boil again. Cook
until al dente. Drain well.
Stir beans into the chili and mix lightly.
Spoon cooked spaghetti into bowls and top with chili. Sprinkle with
cheese if desired.
PASTA ROMA SOUP
~Shared by Julia, TX
Cook Time: 25 minutes
Ingredients:
1/2 cup uncooked miniature pasta bow ties
2 cans (approx. 15 ounces each) garbanzo beans, drained and rinsed
6 slices bacon, cooked, drained, chopped
1/4 cup olive oil
3/4 cup chopped onions
1 cup chopped celery
1 small clove garlic, minced
1 cup julienne-cut carrots
1 can (14.5 ounces) tomatoes, diced
4 cups chicken broth
1/2 teaspoon black pepper
1/8 teaspoon ground rosemary
2 tablespoons fresh minced parsley
Preparation:
Cook bow tie pasta according to package directions. Drain and set aside.
Add garbanzo beans to food processor and pulse until beans are well
mashed. Scrape down sides of work bowl occasionally. Set aside. Heat
oil in a Dutch oven or stockpot. Add carrots, onions, celery and garlic
and sauté for 5 minutes on medium heat. Add remaining ingredients
except pasta and bring to a boil. Reduce heat to a simmer and cook
stirring occasionally for 20 minutes. Keep warm. Add pasta to finished
soup, heat through, and serve immediately.
Serves 4.
Source: Diana Rattray, About.com
MILLION DOLLAR SPOON CAKE
~Shared by Johnny, LA
1 Deep Dish Lasagna Tin Pan (the disposable kind)
1 Betty Crocker super moist Carrot Cake mix
2 Cans (20 Oz.) of crushed pineapple
1 Apple
1 Carrot
2 tubs of Cool Whip
3 pkg. of Instant Cream Cheese pudding mix
3 ½ C. of milk
3 Lg. eggs
½ C. of Oil
1 C. of pineapple juice
Open cans of pineapple and put them in a strainer over a bowl and let
them drain very well. Set aside and save the juice. Grate or in a mini
chopper the apple and carrot, set aside.
In a bowl put in 3 lg. eggs, then the cake mix, ½ C. of oil, now add 1
C. pineapple juice (from the pineapples that are draining), mix all of
this until well blended, when done add the chopped apple and carrot
fold this in with a rubber spatula, then pour into the pan you will
have to spread this around with spatula to get it in the corners and
bake for 30 minutes.
When cake is done let it cool completely (I put mine in the fridge for
about 15 minutes)
Now in a bowl (I use the same bowl from the cake mix after it has been
washed out) add the 3 boxes of pudding mix and add the 3 ½ C of milk.
Beat with electric mixer on high until thickened about 10 min. When
this is done spread this on the cake.
Now add the very well drained pineapple spread evenly. Then add cool
whip. Decorate the top of the Cool Whip in any way you like.
Refrigerate over night is best. Do not cut this cake use a big serving
spoon to dish this out. Hence the name Spoon Cake.
THYME AND BLUE CHEESE CRACKERS
~Shared by Linda H., Rosharon, TX
3/4 cup all-purpose flour
3 ounces blue cheese, crumbled
4 Tbsp unsalted butter, chilled
2 tsp fresh thyme leaves
Make the dough: Place all ingredients in a food processor fitted with a
metal blade and pulse to combine until a crumbly dough forms. Transfer
the dough to a 10-inch piece of plastic wrap and press to form into a 1
1/2-by-5 1/2-inch-long log. Chill, wrapped in plastic, for at least 2
hours.
Bake the crackers: Preheat oven to 325 degrees. Line a baking sheet
with parchment paper and set aside. Unwrap the dough and, using a thin,
sharp knife, cut into 1/4-inch-thick slices. Place the slices on
prepared baking sheets and bake until golden brown-about 20 minutes.
Transfer the crackers to a wire rack to cool. Serve or store in an
airtight container for up to 2 days.
Makes 22 quarter-inch crackers.
APPLE PAN DOWDY
~Shared by Patricia, Charlevoix, MI
1/2 cup brown sugar
1/4 cup chopped walnuts
1/4 cup raisins
3 cups sliced apples
1/4 cup softened butter
2/3 cup sugar
1 egg, beaten
2 1/4 cups flour
4 teaspoons baking powder
1/2 teaspon salt
1 cup milk
Sprinkle half of brown sugar, and all of nuts and raisins in bottom of
buttered baking dish. Layer in apples and remaining brown sugar.
Preheat oven to 350 deg. cream butter, add sugar gradually, then add
beaten egg. Sift flour, baking powder and salt. Combine creamed mix,
dry ingredients and milk alternately until smooth. Pour batter over
apples. Bake 35-40 minutes. Turn over on plate with apple side up.
Serve with topping listed below.
EASY APPLE TOPPING
3 tablespoons applesauce
1/4 teaspoon cinnamon
8 ounces softened cream cheese.
Blend the three ingredients and place on top of Apple Pan Dowdy serving.
CARROTS HAWAIIAN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 (8 oz.) can pineapple tidbits
4 cups sliced carrots, cooked tender-crisp
2 Tbsp. brown sugar or substitute
1 tsp. tapioca (Minute Tapioca)
½ tsp. salt
1/8 tsp. pepper
2 Tbsp. butter or margarine
Drain pineapple, reserving liquid.
Combine carrots and pineapple bits in 1-1/2 quart casserole.
Blend together sugar, tapioca, salt and pepper. Stir in pineapple
juice. Pour over carrots; dot with butter or margarine.
Cover and bake for 30 minutes in moderate oven (350 degrees F.)
Makes 6 servings.
Click if you have a submission for the Reader Recipe
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HOISIN BEEF & EDAMAME NOODLES
~Shared by Jim D., WA
Makes 4 servings, about 2 cups each
Ingredients
8 ounces soba noodles or whole-wheat spaghetti
3 tablespoons lime juice
3 tablespoons hoisin sauce (see Tip)
1-2 teaspoons chile-garlic sauce (see Tip)
1 teaspoon cornstarch
2 teaspoons toasted sesame oil
8 ounces flank steak, trimmed of fat, thinly sliced (see Tip)
1 red bell pepper, thinly sliced
1 10-ounce package frozen shelled edamame (about 2 cups), thawed
1 tablespoon minced fresh ginger
½ cup chopped fresh cilantro
Instructions
1. Bring a large pot of water to a boil. Add soba noodles (or
spaghetti) and cook, stirring occasionally, until the noodles are just
tender, 6 to 8 minutes or according to package directions. Drain.
2. Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to
taste with cornstarch in a small bowl.
3. Heat oil in a large skillet over medium-high heat. Add steak and
cook, stirring occasionally, until just cooked through, about 2
minutes. Transfer the steak to a plate using tongs. Add bell pepper to
the juices in the pan and cook, stirring, for 1 minute. Add edamame and
cook until heated through, about 2 minutes. Add ginger and cook,
stirring, until fragrant, about 30 seconds. Stir the sauce mixture and
add to the pan along with the beef and any accumulated juices. Cook,
stirring, until the sauce is thickened, about 1 minute. Remove from the
heat. Add the noodles; toss to coat. Top with cilantro.
Tips: Hoisin sauce and chile-garlic sauce can be found in the Asian
section of most large supermarkets or Asian markets. Both will keep in
the refrigerator for up to 1 year.
Freezing the flank steak for about 20 minutes will make it easier to
thinly slice.
Nutrition Information
Per serving: 427 calories; 9 g fat (2 g sat, 2 g mono); 19 mg
cholesterol; 60 g carbohydrate; 29 g protein; 5 g fiber; 757 mg sodium;
443 mg potassium.
Nutrition bonus: Vitamin C (110% daily value), Vitamin A (30% dv), Iron
(25% dv), Zinc (20% dv), Magnesium (19% dv)
3 1/2 Carbohydrate Servings
Exchanges: 3 1/2 starch, 1 vegetable, 2 lean meat
Source: Eatingwell.com
PINA COLADA CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Only four ingredients are needed to make a fabulous tropical dessert.
Prep Time: 10 min
Start to Finish: 30 min
Makes: 16 servings
1 package (14 1/2 oz) angel food cake mix
1 can (8 oz) unsweetened crushed pineapple
8 oz fat-free frozen whipped topping, thawed
1/2 cup (2 oz) toasted coconut
1.Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
2.In large bowl, stir together cake mix and pineapple. Pour into
prepared baking dish.
3.Bake 20 minutes or until toothpick inserted in center comes out
almost clean. Cool completely on a rack.
4.Spread whipped topping over cake. Sprinkle with coconut. Cover and
refrigerate until ready to serve.
Nutritional Information
1 Serving: Calories 140 (Calories from Fat 10); Total Fat 1g (Saturated
Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Total
Carbohydrate 30g (Dietary Fiber 0g, Sugars 21g); Protein 2g
% Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 0%
Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable Carbohydrate
Choices: 2
*% Daily Values are based on a 2,000 calorie diet.
Source: Prevention Healthy Cooking
WHOLE GRAIN CORNSTICKS
~Shared by Treva, NC
1 dozen (serving size: 1 cornstick)
3/4 cup whole wheat flour
3/4 cup yellow cornmeal
3 tablespoons grated fresh Parmesan cheese
2 teaspoons baking powder
1 & 1/2 teaspoons chili powder
1 teaspoon salt
3/4 cup plus 2 tablespoons fat-free milk
2 tablespoons olive oil tablespoons honey
1 large egg, lightly beaten
3/4 cup frozen whole-kernel corn, thawed
1/3 cup red onion, minced
2 tablespoons jalapeno pepper, minced
Cooking spray
Preheat oven to 425 degrees F.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 5 ingredients (flour through salt) in a large
bowl. Make a well in center of mixture. Combine milk, oil, honey, and
egg. Add to flour mixture, stirring just until moist. Fold in corn,
onion, and jalapeño.
Place a cast-iron cornstick pan in a 425 degrees F oven for 5 minutes.
Remove from oven; immediately coat with cooking spray. Spoon batter
into pan. Bake at 425 degrees F for 18 minutes or until lightly
browned. Remove from pan immediately; serve warm.
1 dozen (serving size: 1 cornstick)
Nutrition Facts
Calories: 120, Fat: 4g, Carbohydrates: 19g, Cholesterol: 19mg, Sodium:
325mg, Protein: 4g, Fiber: 2g
Source: Cooking Light
http://CookingLight.com
Click if you have a submission for the Heart Healthy Recipe
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CHICKEN OKRA GUMBO
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 whole boneless skinless chicken breasts, cut into chunks
- 1/4 cup flour
- Salt to taste (optional)
- Pepper to taste
- 1 tablespoon canola oil
- 1 pound fresh okra, chopped
- 1 tomato, chopped
- 1 medium onion, chopped
- 4 cups plus 2 tablespoons water
- 1 teaspoon Old Bay seasoning
- 2 teaspoon cornstarch
DIRECTIONS
Dredge chicken with mixture of flour, salt, and pepper. In stockpot,
heat oil. Saute chicken, okra, tomato, and onion until chicken is
brown, about 5 minutes.
Stir in 4 cups water and Old Bay. Whisk 2 tablespoons water and
cornstarch in small bowl, then stir into gumbo. Cook until thickened,
5-10 minutes. Cook for about 30 minutes or until flavors blend.
Nutritional Information Per Serving (1/4 of recipe): Calories: 259,
Fat: 7 g, Cholesterol: 68 mg, Sodium: 378 mg, Carbohydrate: 18 g,
Dietary Fiber: 4 g, Sugars: 5 g, Protein: 29 g
Diabetic Exchanges: 1/2 Starch, 3 Very Lean Meat, 2 Vegetable, 1 Fat
Source: Magic Menus for People with Diabetes
CURRIED BUTTERNUT SQUASH SOUP
~Shared by Mary S., Nashville, TN
Yield: 7 servings
INGREDIENTS
- 2 medium butternut squash (3/4 pound each), halved
lengthwise and seeded
- 1-1/2 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 1/2 cup sliced celery
- 1 teaspoon crushed garlic
- 4 cups chicken or vegetable broth
- 2 medium Granny Smith apples, peeled and chopped
- 1 teaspoon curry paste or curry powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
DIRECTIONS
Preheat oven to 400 degrees F.
Coat a large baking sheet with nonstick cooking spray and lay the
squash halves, cut sides down, on the sheets. Bake for about 45
minutes, until soft. Let the squash cool and scoop out the flesh.
(There should be about 2 cups of squash.)
Place the olive oil in a 3-quart pot and add the onions, celery, and
garlic. Cover and cook over medium heat for about 4 minutes, stirring
several times, until the vegetables are soft.
Add half of the broth to the pot along with the apples and spices.
Bring to a boil, then reduce the heat to low. Cover and simmer for 5
minutes, until the apples are soft.
Transfer the apple mixture and squash to a blender and carefully blend
at low speed, leaving the lid slightly ajar (to allow steam to escape)
until smooth. Pour the blended soup back into the pot and add the
remaining broth. Cover and simmer for 5 additional minutes. Serve hot.
Nutritional Information Per Serving (1 cup per serving): Calories: 90,
Carbohydrate: 15 g, Cholesterol: 0 mg, Fat: 3.5 g, Saturated Fat: 0.4
g, Fiber: 3.8 g, Protein: 1.2 g, Sodium: 398 mg, Calcium: 49 mg
Diabetic Exchanges: 1/2 Starch, 1/2 Fruit, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
GARLICKY GREEN BEANS
~Shared by Mary S., Nashville, TN
Yield: 5 servings
INGREDIENTS
- 1 pound frozen French-cut green beans
- 2 tablespoons water
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1-1/2 teaspoons crushed garlic
DIRECTIONS
Place the frozen green beans, water, thyme, and salt in a large
nonstick skillet. Cover and cook over medium-heat, stirring
occasionally, for about 7 minutes, until the green beans are completely
thawed. Reduce the heat to medium and cook for several minutes more,
just until tender. (Add a little more water during cooking if needed,
but only enough to prevent scorching.) Drain off any excess liquid.
Push the beans to one side of the skillet and add the olive oil and
garlic to the empty side of the skillet. Increase the heat to
medium-high and cook for about 10 seconds, until the garlic smells
fragrant and is just beginning to turn color. Toss the beans with the
garlic mixture and serve hot.
Nutritional Information Per Serving (2/3 cup per serving): Calories:
54, Carbohydrate: 7 g, Cholesterol: 0 mg, Fat: 2.8 g, Fiber: 2.5 g,
Protein: 1.6 g, Sodium: 119 mg, Calcium: 38 mg
Diabetic Exchanges: 1-1/2 Vegetable, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
PORK MEDALLIONS WITH APPLE-APRICOT CHUTNEY
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound pork tenderloin, cut into 8 equal pieces and
pounded 1/4-inch thick
- 1/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon extra virgin olive oil
- 3 tablespoons thinly sliced scallions
CHUTNEY
- 3/4 cup diced yellow onion
- 1-1/4 cups chopped peeled Granny Smith apples (about 2
medium)
- 1/4 cup plus 2 tablespoons chopped dried apricots
- 1 tablespoon apple cider vinegar
- 3/4 teaspoon ground ginger
- 1/2 teaspoon dry mustard
- 1/2 cup plus 2 tablespoons apple juice
DIRECTIONS
Sprinkle both sides of the pork pieces with some of the salt and
pepper. Set aside.
To make the chutney, coat a large nonstick skillet with nonstick
cooking spray and add the onion. Cover and cook over medium
heat for about 3 minutes, until the onion starts to soften (add a
little water if the skillet becomes too dry).
Add the apples, apricots, vinegar, ginger, mustard, and about 1/3 cup
of the apple juice. Cover and cook over medium heat for about 5
minutes, stirring occasionally, until the apples and onions are tender
and the apricots are plumped. Remove the mixture from the skillet and
set aside.
Wipe out the skillet, and then coat with the olive oil and preheat over
medium-high heat. Add the pork and cook for 2 to 3 minutes on each
side, until nicely browned and no longer pink inside. Remove the pork
from the skillet and set aside to keep warm.
Return the apple mixture to the skillet and add the remaining apple
juice. Bring the mixture to a boil over medium-high heat and cook for a
couple of minutes, stirring frequently, until most of the liquid has
evaporated.
To serve, place 2 pork medallions on each of 4 serving plates and top
with some of the chutney and a sprinkling of scallions. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 231,
Carbohydrate: 20 g, Cholesterol: 76 mg, Fat: 6.2 g, Saturated Fat: 1.5
g, Fiber: 2.5 g, Protein: 25 g, Sodium: 207 mg, Calcium: 19 mg
Diabetic Exchanges: 3 Lean Meat, 1 Fruit, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
SPINACH AND ONION SAUTE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 tablespoons reduced-fat margarine or light butter
- 1 medium yellow onion, very thinly sliced
- 1/4 teaspoon dried thyme
- 10 ounce package prewashed baby spinach (about 10 cups)
DIRECTIONS
Place the margarine or butter in a large, deep, nonstick skillet. Add
the onion and thyme and place over medium heat. Cover and cook for
several minutes, until the onions are soft.
Add the spinach, and toss gently over medium-high heat for a couple of
minutes, just until the spinach is wilted. Serve hot.
Nutritional Information Per Serving (2/3 cup per serving): Calories:
48, Carbohydrate: 5 g, Cholesterol: 0 mg, Fat: 2.8 g, Fat: 0.8 g,
Fiber: 2.3 g, Protein: 2.3 g, Sodium: 106 mg, Calcium: 75 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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SEAFOOD STEW
~Shared by Jim D., WA
Makes 2 servings, 1 3/4 cups each
Ingredients
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
½ teaspoon dried thyme
½ teaspoon fennel seed
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Pinch of crumbled saffron threads
1 cup no-salt-added diced tomatoes, with juice
¼ cup vegetable broth
4 ounces green beans, cut into 1-inch pieces
4 ounces bay scallops, tough muscle removed
4 ounces small shrimp (41-50 per pound), peeled and deveined
Instructions
1. Heat oil in a large saucepan over medium heat. Add onion; cook,
stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed,
salt, pepper and saffron; cook for 20 seconds.
2. Stir in tomatoes, broth and green beans. Bring to a simmer. Cover,
reduce heat and simmer for 2 minutes.
3. Increase heat to medium, stir in scallops and cook, stirring
occasionally, for 2 minutes. Add shrimp and cook, stirring
occasionally, for 2 minutes more.
Tips
Ingredient note: Literally the dried stigma from Crocus sativus,
saffron adds flavor and golden color to a variety of Middle Eastern,
African and European foods. Find it in the spice section of
supermarkets, gourmet shops and at tienda.com. It will keep in an
airtight container for several years.
Nutrition Information
Per serving: 219 calories; 6 g fat (1 g sat, 4 g mono); 103 mg
cholesterol; 19 g carbohydrate; 22 g protein; 5 g fiber; 585 mg sodium;
480 mg potassium.
Nutrition bonus: Vitamin C (50% daily value), Selenium (43% dv),
Vitamin A (25% dv), Iron (20% dv), Magnesium (15% dv).
1 Carbohydrate Serving
Exchanges: 3 vegetable, 3 very lean meat, 1 fat
Source: Eatingwell.com
PINEAPPLE WALNUT SALAD
~Shared by Mary S., Nashville, TN
1 (8 ounce) can crushed pineapple, drained
4 ounces cream cheese
1 tablespoon vanilla extract
1 cup walnuts
1 (8 ounce) container frozen whipped topping, thawed
Blend together the pineapple, cream cheese and vanilla. Stir in nuts,
fold in whipped topping and chill before serving.
Makes 2 cups (2 servings).
CUCUMBER-DILL BUTTERMILK
~Shared by Maggie, TX
Drink your veggies!
1 medium cucumber, chilled, peeled, seeded and chopped
1 cup buttermilk
1 small green onion, cut up
2 tsp. snipped fresh dill or 1/4 tsp. dried dillweed
1/8 tsp. salt
In a blender container place cucumber. Cover; blend till finely
chopped. Add remaining ingredients. Cover and blend till almost smooth.
Chill in the freezer for a few mintues.
Makes 2 (1-cup) servings.
Source: Better Homes and Gardens, July 1995
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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TO-DIE-FOR BROWNIES WITH PECAN-STUDDED CARAMEL SAUCE
My son brought me home a wonderful book from the library. I wonder if I
was supposed to catch the hint and start baking more often?
Brownie Base:
10 oz. bittersweet chocolate, coarsely chopped
3/4 cup unsalted butter, softened to room temperature
2 cups firmly packed light brown sugar
1 cup granulated sugar
2 1/2 tsp pure vanilla extract
1 tsp unsweetened cocoa powder, sifted
1/2 tsp salt
5 large eggs, lightly beaten
1 1/2 cups unbleached, all-purpose flour
Pecan-Studded Caramel Sauce:
2 1/2 cups In a Hurry Caramel Sauce (or caramel sauce in a jar)
2 1/2 cups salted pecan halves, toasted
Heat oven to 350 degrees. Lightly grease a 13x9" baking pan.
For the brownie base: Melt the chocolate in a double boiler set over
simmering water. Stir often, over low heat, until chocolate is smooth.
Remove top of double boiler from heat, and carefully wipe bottom (so
none of the moisture steams up the chocolate); cool to room temperature.
In a large bowl with an electric mixer, beat butter, sugars, vanilla,
cocoa powder, and salt until well combined, scraping bowl as needed.
With mixer on low, gradually add cooled melted chocolate and eggs,
beating well after each addition. (Bowl may need a scrape or two
occasionally.) Mix in flour, a little at a time, until combined. Spread
into prepared pan. Bake for 30 to 35 minutes or until a toothpick or
cake tester inserted near the center comes out with a few moist crumbs
attached. Cool pan completely on a wire rack. Cut into bars. Makes 2
dozen.
For the Pecan-Studded Caramel Sauce: Rewarm caramel in a medium
saucepan over low heat until porable. Remove saucepan from heat. Stir
in nuts.
Serve a brownie (or two!) with a generous helping of Pecan-Studded
Caramel Sauce. Mmm!
IN A HURRY CARAMEL SAUCE
1/2 cup unsalted butter
1 1/4 cups firmly packes light brown sugar
2 Tbsp brown rice syrup
1/2 cup heavy (whipping) cream
For the Caramel Sauce: Melt the butter in a medium saucepan. Whisk in
sugar and syrup. Bring mixture to a boil, cooking ans stirring until
sugar dissolves.
Stir in cream; return mixture to a boil. Remove sauce from heat and let
cool slightly before using. Makes about 2 1/2 cups.
Source: Brownies to Die For! by Bev Shaffer
POTATO BRUNCH CASSEROLE
WW Recipe
1 cup egg substitute
1 cup skim milk
1 pkg. Simply Hash Browns (not frozen, found in the refrigerator
section sometimes near the eggs)
8 oz Velveeta Light, thinly sliced
7 oz Butterball Fat-Free Turkey Smoked Sausage (1/2 package)
Spray an 8x8 pan with cooking spray. Layer potatoes, smoked sausage,
and cheese. Mix egg substitute and milk. Add salt and pepper to taste.
Pour egg mixture over hash brown layers. Bake at 350 for 40 minutes.
9 servings, 3 POINTS each
FRIED PIMENTO-CHEESE BALLS
Makes about 24 balls
1 1/2 cups grated sharp Cheddar cheese
1/4 cup diced pimentos, drained
2 tablespoons all-purpose flour
1 teaspoon hot pepper sauce
1/2 teaspoon Creole Seasoning
3 egg whites, beaten stiff
2 cups Panko (Japanes-style bread crumbs), divided
Oil for frying
1 recipe Creole Ranch Dipping Sauce (recipe follows)
In a medium bowl, combine cheese, pimentos, flour, hot pepper sauce,
and Creole seasoning. Stir in egg whites and 1 cup Panko.
Roll mixture into 24 (1-inch) balls. Roll each ball in remaining 1 cup
Panko to coat well.
Fill a Dutch oven two-thirds full with oil and heat to 350F over medium
heat. Fry cheese balls, 4 at a time, for 30 seconds to 1 minute, or
util lightly browned.
Drain on paper towels and keep warm. Serve with Creole Ranch Dipping
Sauce.
Creole Ranch Dipping Sauce
Makes about 1 cup
2/4 cup sour cream
1 tablespoon Creole mustard
1 teaspoon dry ranch-flavored salad dressing and recipe mix
1/2 teaspoon dried dill
1/2 teaspoon dried chives
1/8 teaspoon salt
In small bowl, combine all ingredients. Cover and chill until ready to
use.
Make-Ahead Tip:
Save yourself a little time by mixing up the ingredients and shaping
the mixture into balls the day before. Store the balls tightly covered
in the refrigerator. Just prior to serving, roll the balls in Panko and
fry according to the recipe.
Source: Southern Lady's Taste of the South Magazine
EASY MEXICAN CASSEROLE
Makes 8 to 10 servings
This recipe is one shared by a reader, Frances Shannon, and featured in
Paula's magazine. The reader says this is even better the next day.
2 pounds ground chuck
1 medium onion, diced
1 (10.75-ounce) can cream of chicken soup
1 (10.75-ounce) can cream of mushroom soup
1 (12-ounce) can evaporated milk
1 (4-ounce) can chopped green chilies
12 corn tortillas
1 cup shredded Cheddar cheese
Preheat oven to 325F. Lightly grease a 13x9-inch baking dish.
In a large skillet, combine ground chuck and onion; cook over medium
heat until beef is brown and crumbles. Drain well.
In a medium saucepan, combine soups, milk, and chilies; cook over
medium-low heat until warm.
Cut tortillas into fourths. Cover bottom of prepared dish with
tortillas, top with half of meat mixture and half of soup mixture.
Repeat layers with remaining tortillas, meat mixture, and soup mixture.
Sprinkle with cheese. Bake 30 minutes, or until hot and bubbly.
Quick Tip: This casserole can be made ahead of time. Prepare all
ingredients, cover well, and freeze. When ready to cook, let thaw in
the refrigerator for 24 hours, then bake as directed.
Source: Cooking
With Paula Deen
ORANGE BLOSSOM STRAWBERRY PIE
Makes 8 servings
Pie Crust:
1 tablespoon Granulated SugarLike
1 1/4 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
7/8 cup ButterLike Baking Butter
ice water
1 teaspoon vinegar
butter or vegetable cooking spray
1 large egg white, beaten
Filling:
3/4 cup SugarLike Granulated Sugar
3 tablespoons cornstarch
1 teaspoon grated orange peel
6 cups strawberries, hulled
6 tablespoons water
2 tablespoons frozen orange juice concentrate, thawed
Place dry ingredients in mixing bow; stir with a fork. If ButterLike is
cold, soften for 10-30 seconds in the microwave. Cut pre-measured
baking Butter into the flour mixture with a pastry cutter or two knives
until you have small crumbs. Add ice water and vinegar gradually,
mixing while adding. At certain altitudes and humidity levels, the
dough may not require much water. You want the flour pretty much picked
up off the bottom of the bowl. If necessary, add more water or flour
until dough does not fall apart and will roll out easily. Let dough
rest for a few minutes before rolling.
Flour a work surface and place 1/3 of the dough in the center. Roll out
to form a circle slightly larger than a 8 or 9-inch pie plate which has
been lightly coated with cooking spray, adding flour as necessary to
prevent dough from sticking. Fold dough in half and lift into pie pan;
open dough up. Fit down into pan and crimp the edges. Make vent designs
in the bottom and brush the crust with egg white. Bake at 350°F for
20-25 minutes. Remove from oven and cool. (Ed note: Roll out and freeze
or refrigerate the 2 remaining crusts.)
In a 1 1/2-quart pan, combine SugarLike, cornstarch, and orange peel.
In a blender or food processor, whirl 2 cups of the least perfect
strawberries with water until smoothly pureed. Blend puree into
SugarLike mixture. Bring to a boil, stirring often. Remove from heat;
stir in orange juice.
Arrange remaining strawberries, tips up, in the cool baked pastry.
Spoon hot glaze over berries, covering completely. Refrigerate until
glaze is cool and set.
Per serving (crust and filling):
137 calories (10% calories from fat), 2 g protein, 1 g total fat (0
saturated fat), 41 g carbohydrate, 7 dietary fiber, 0 cholesterol, 180
mg sodium
Diabetic exchanges: 0.9 bread/starch, 0.6 fruit, 0.1 fat
GARLIC CHICKEN PARMESAN
I like this baked version which is perfect alongside angel hair pasta.
It was given to me by a friend who knows we are chicken lovers.
1 1/2 cups dry bread crumbs
1/2 cup grated Parmesan cheese
1 (3 ounce) can French-fried onions
1 teaspoon mustard powder
1/2 cup butter
2 cloves garlic, chopped (I use a lot more)
1 tablespoon Worcestershire sauce
8 bone-in chicken breast halves, skinless
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13
inch baking dish.
In a shallow dish or bowl, combine the bread crumbs, cheese, onions,
and mustard powder; set aside. Melt butter in a small saucepan; add
garlic and Worcestershire sauce, and saute garlic until tender. Remove
from heat.
Dip chicken breasts in garlic butter mixture, then roll in bread crumb
and cheese mixture, coating thoroughly. Place coated chicken in the
prepared baking dish. Drizzle with any remaining garlic butter mixture.
Bake in the preheated oven for 30 to 40 minutes, or until chicken is no
longer pink and juices run clear.
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
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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