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A
to Z
Recipes
July 8, 2009
Always
something to make you think,
laugh and cook.
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Good afternoon and welcome to your Wednesday edition of A to Z
Recipes Newsletter. We had rain for a few minutes yesterday
and it was most welcome. It was only 89 degrees when I went outside
this morning so we've cooled off some, too. We'll hit triple digits
again today. All good things must end!
Special note: A few email programs handle fractions
and special characters in different ways. If you find a recipe you like
in any issue that has a strange symbol for a fraction, please try
viewing the web page before you ask me to re-send it. I've had more and more of this happening the past few weeks. There is a link
at the top of each issue (as well as at the QT Forum)
to view the issue on the web. And always, please tell me what issue
contained the recipe about which you have a question. Thanks!
There's only a few short weeks until our Great
Southeastern Escape (GSEE). The dates are August
11 - 17, 2009, and we'll be staying in New Smyrna Beach, Florida. The web site
has been updated to detail the trip including the luncheon we'll have
at Norwood's, in case you're in the area. You'll find contact email
addresses on the web
page, too.
The current Monthly Theme topic is "Crazy for Crockpot" Recipes.
Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z Recipes.
We'll see you here again on Sunday, God willing.
Kitchen
tools and gadgets at Amazon.com .
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find a cure. Become a Partner in Hope. Join my
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A BEAUTIFUL MESSAGE ABOUT GROWING OLD:
Well, darn...
Now I forgot what it was.
~Shared by Bette T., CA
 
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if you have a submission for the Food For Thought section of
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A Stunning Senior Moment
~Shared by Nancy C., FL
Apparently, a self-important college freshman attending a recent
football game took it upon himself to explain to a senior citizen
sitting next to him why it was impossible for the older generation to
understand his generation.
'You grew up in a different world, actually an almost primitive one'
the student said, loud enough for many of those nearby to hear. 'The
Young people of today grew up with television, jet planes, space
travel, man walking on the moon. Our space probes have visited Mars. We
have nuclear energy, ships and electric and hydrogen cars, cell phones.
Computers with light-speed processing... And more.'
After a brief silence the senior citizen responded as follows:
'You're right, son. We didn't have those things when we were young ...
so we invented them. Now, you arrogant little sh#*, what are you doing
for the next generation?'
The applause was amazing.
Send
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for posting. Thanks!
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TERRIFIC TASTY TIPS
~Shared by Julia, TX
Just a few ideas to simplify your cooking!!
-When boiling milk, first stir in a pinch of baking soda. This will
help keep the milk from curdling.
-Add one teaspoon of lemon juice to each quart of water when cooking
rice, this will keep rice fluffy.
-For crisper salads: Place a saucer upside down in the bottom of the
salad bowl before filling with salad. Excess moisture will run
underneath the saucer and this will help keep the salad crisp and
fresh.
-Tasty flavored whipped cream: First whip cream then add 2 tablespoons
of flavored Jell-O and continue beating on slow until the whipped cream
is right consistency
-Leftover ham: Lay ham slices in a baking dish then cover with maple
syrup. Refrigerate overnight then fry the ham in butter the next
morning
-You can substitute crumbled cornflakes for bread crumbs when making
meatloaf.
-Cookie & Cake Decoration: Keep a small amount of sugar in
small glass jars, add a few drops of food coloring and shake jar. Keep
several colors on hand.
-Pickle Juice uses: Use sweet pickle juice to thin salad dressing or
make French dressing with instead of vinegar, more delicious.
-Cook vegetables with one or more bouillon cubes instead of
salt–improves flavor. Tossing in a few garlic cloves when boiling
vegetables makes things tastier too.
-Salt added to flour used for thickening gravies, etc., will help to
prevent lumping.
-Keep brown sugar in a closed container with an apple in it, the brown
sugar will stay soft and moist.
-Grate orange and lemon peel before peeling. Dry and add to spice cake
or any cookies or puddings. The dried grated peel will keep well in a
covered jar.
-Wrap parsley in foil first, then freeze. Shave off as much as needed,
rewrap and return to the freezer. It will retain its flavor and
freshness.
-To keep peeled potatoes from turning dark without putting them in
water, wrap in paper towel and wet under the faucet.
-Baking bread? Do not preheat. When you light your oven, pop in the
bread pans immediately and you’ll be amazed at the resulting lightness
of the bread.
-Toast oatmeal in the oven before adding to other ingredients when
making oatmeal cookies-–delicious!
-Add two teaspoons of vinegar to Jell-O and it will keep the Jell-O
from melting when you serve it.
-Lemon juice or vinegar in water where cauliflower is cooked makes it
keep its white color.
-A tablespoon of minute tapioca sprinkled in apple pie will absorb
excess juice while baking.
-Add one teaspoon baking powder to mashed potatoes to make them fluffy.
-Have a small bowl of melted butter and just brush on corn on the cob
with a pastry brush. If you have a metal bowl you can put a chunk of
butter in the bowl and set on grill to melt while meal is grilling.
-For bananas that are ripe and ready to eat but you have too many, peel
the bananas and freeze them then dip in melted chocolate and freeze
again, these make a nice treat!
Source: Pampered Chef
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| Monthly Theme, Recipe Submissions |
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The
Monthly Theme topic is: "Crazy for
Crockpot" Recipes
I
caught on rather late to the crockpot-slow cooker craze of the 70's.
Today, about 83% of American households own a slow cooker, according to
the NPD Group, a leading marketing research firm. Of these households,
almost half used a slow cooker within the past month. We certainly use
ours especially when the outdoor temperatures hover in the 100's. I
have gathered great recipes along the way and over the years. I'll bet
you have, too. Let's share some of those great crockpot and slow cooker
recipes in this Monthly Theme. Don't forget there's more to crockpot
cooking than meat and potatoes! Soups, casseroles, and wonderful
desserts have found a home in today's crockpot cache. Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Crazy
for Crockpot" 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 Crazy for Crockpot.
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.
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:
Crazy
for Crockpot.
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 Crazy
for Crockpot has a deadline of July 31, 2009,
and will be posted on August 9, 2009.
Please use this email link to submit a recipe for theme
recipes: Crazy for Crockpot
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
information:
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Your birthday (month and day required)
Here are our July Birthday Babies:
1st
Teena in Richland, Mississippi
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2nd Pat in Belle River, Ontario, Canada
4th Treva K. in North Carolina
4th Debbie P. in Mission Viejo, California
5th Nancy in San Jose, California
6th Jessica S. in Corfu, Greece
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26th Diana in Buffalo, New York
26th Barbara in Terrell, Texas
26th Mary N. in McCarr, Kentucky
28th Barbara C. in Chula Vista, California
28th Beatrice B. in Coram, New York (91 years young!)
30th Brenna H. in Minot, North Dakota
30th Michael H. in Klamath Falls, Oregon
31st Phyllis W. in Georgetown, Kentucky
Only
birthdays shared using the appropriate
link and basic
information will be considered for posting.
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Aging in Florida
~Shared by Ann, Mims, FL
A little old lady was sitting on a park bench in The Villages, a
Florida Adult community.
A man walks over and sits down on the other end of the bench.
After a few moments, the woman asks, "Are you a stranger here?"
He replies, "I lived here years ago."
"So, where were you all these years?"
"In prison," he says.
"Why did they put you in prison?"
He looks at her, and very quietly says, "I killed my wife."
"Oh!" said the woman. "So you're single...?"
Two elderly people living in Ft. Myers ,
he was a widower and she a widow, had known each other for a number of
years. One evening there was a community supper in the big arena in the
Clubhouse. The two were at the same table, seated across from
one another. As the meal progressed, he took a few admiring glances at
her and finally gathered the courage to ask her, "Will you marry me?"
After about six seconds of careful consideration, she answered, "Yes.
Yes, I will!"
The meal ended and, with a few more pleasant exchanges, they went to
their respective places. Next morning, he was troubled. Did she say
'yes' or did she say 'no'? He couldn't remember. Try as he might, he
just could not recall. Not even a faint memory. With
trepidation, he went to the telephone and called her. First,
he explained that he didn't remember as well as he used to. Then he
reviewed the lovely evening past. As he gained a little more courage,
he inquired, "When I asked if you would marry me, did you say 'Yes' or
did you say 'No'?" He was delighted to hear her say, "Why, I said,
'Yes, yes I will' and I meant it with all my heart."
Then she continued, "And I'm so glad you called, because I couldn't
remember who had asked me."
A man was telling his neighbor in Miami , "I just bought a
new hearing aid. It cost me four thousand dollars, but its state of the
art. It's perfect."
"Really," answered the neighbor. "What kind is it ?"
"Twelve thirty."
Morris, an 82 year-old man, went to his doctor in Estero to get a
physical. A few days later the doctor saw Morris walking down the
street with a gorgeous young woman on his arm. After a couple
of days, the doctor spoke to Morris and said, "You're really doing
great, aren't you?" "Just doing what you said, Doc: 'Get a hot mamma'
and 'be cheerful'," Morris replied. To which the doctor
replied, "I didn't say that, Morris. I said, 'You've got a heart
murmur, be careful !'"
A little old man shuffled slowly into the 'Orange Dipper', an ice cream
parlor in Naples, and pulled himself slowly, painfully, up onto a
stool. After catching his breath he ordered a banana split.
The waitress asked kindly, "Crushed nuts ?"
"No," he replied, "hemorrhoids".
bareMinerals
now on Beauty.com!
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to Z Newsletters. Make sure to include your name and location
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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:
SHRIMP COUSCOUS SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 cups couscous
2 cups water
3/4 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese
Pour water into a saucepan, and bring to a boil. Stir in couscous,
cover, and remove from heat. Let stand for 5 minutes, then immediately
fluff with a fork. (otherwise it will clump). Set aside to cool.
In a small bowl, whisk together the olive oil, cider vinegar, Dijon
mustard, garlic, salt and pepper. Set aside.
In a large salad bowl, toss together the shrimp, cooled couscous, red
and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk
vinaigrette to blend, then pour in about half of it over the couscous.
Toss to coat, and add more dressing to coat thoroughly without
drenching. Refrigerate at least 2 hours before serving.
SKILLET BEEF STROGANOFF
~Shared by Jim D., WA
Brandy can ignite if added to a hot, empty skillet. Be sure to add the
brandy to the skillet after stirring in the broth.
Serves 4
1 1/2 pounds sirloin steak tips, pounded and cut into small serving
pieces
Salt and pepper
4 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
1 onion, chopped fine
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups low-sodium beef broth
1/3 cup brandy
1/3 pound wide egg noodles (3 cups)
2/3 cup sour cream
2 teaspoons lemon juice
1. Pat beef dry with paper towels and season with salt and pepper. Heat
1 tablespoon oil in large skillet over medium-high heat until just
smoking. Cook half of beef until well browned, 3 to 4 minutes per side.
Transfer to medium bowl and repeat with 1 tablespoon more oil and
remaining beef.
2. Heat remaining 2 tablespoons oil in now-empty skillet until
shimmering. Cook mushrooms, onion, and 1/2 teaspoon salt until liquid
from mushrooms has evaporated, about 8 minutes. (If pan becomes too
brown, pour accumulated beef juices into skillet.) Stir in flour and
cook for 30 seconds. Gradually stir in broths, then brandy, and return
beef and accumulated juices to pan. Bring to simmer, cover, and cook
over low heat until beef is tender, 30 to 35 minutes.
3. Stir noodles into beef mixture, cover, and cook, stirring
occasionally, until noodles are tender, 10 to 12 minutes. Off heat,
stir in sour cream and lemon juice. Season with salt and pepper. Serve.
LEMON JELLY CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 box Duncan Hines® Butter Recipe Cake Mix
8 egg yolks, slightly beaten
1 1/2 cups granulated sugar
8 tablespoons lemon juice
1/2 cup butter (no substitute)
Prepare cake mix as directed in two 8-inch pans. Let cool and set aside.
Mix egg yolks, sugar, lemon juice and butter together in a saucepan.
Cook mixture over low heat, stirring constantly, until it comes to a
boil and thickens. If mixture becomes lumpy, strain. Put mixture in
bowl and set in refrigerator until cold.
Slice cake to make 4 layers and put lemon mixture between layers and on
top of cake.
ICEBOX LEMONADE CAKE
~Shared by Johnny, LA
1 prepared angel food cake
1 quart vanilla ice cream
1 6-ounce can frozen lemonade (keep this semi-frozen—slushy)
1 small carton Cool Whip, flavored with 1/2 tsp. lemon extract
grated lemon peel, for garnish
Slice cake cross-ways into three even layers. Soften ice cream just
enough to thoroughly fold in the lemonade. Spread the bottom layer of
the cake with ice cream. Add the second layer, spread with the
remaining ice cream. Add third layer and spread entire cake with the
Cool Whip. Freeze cake in the freezer. Take cake out of the freezer
about half an hour before serving time. Garnish with grated lemon peel.
DOUBLE CHOCOLATE ENGLISH TOFFEE TORTE
~Shared by Doe, Okanagan, B.C., Canada
Cake:
1 Chocolate cake mix (or make your favorite 3-layer chocolate cake)
plus the ingredients specified on the box, e.g., eggs, water and oil
Chocolate Filling:
10 ounces semisweet chocolate, diced
2 cups heavy whipping cream
2 Tbsp Kahlua or brewed coffee
3 Heath bars (or other chocolate-covered toffee brand), diced
Topping:
2 cups whipping cream
3 Tbsp powdered sugar
2 tsp vanilla
Chocolate shavings or chocolate jimmies
Bake the chocolate cake mix according to the box instructions EXCEPT
you are going to divide the batter into three round pans instead of
two. Bake the cake for 15 to 17 minutes or until the cake springs back
and a toothpick test shows no wet crumbs.
One more hint: Use baking spray to line your pans if at all possible.
This way you don't have a flour residue on the sides of your cake and,
since this is not frosted on the sides, it will be prettier if it has
no residue. (I was out of baking spray when I made this, so in the
picture if you look closely, you can see some of the residue. I would
have been happier had that not been there.)
Let the cake cool.
While the cake bakes, you can make the filling.
Heat the chopped chocolate and the whipping cream in a sauce pan on
Medium High. Stir it constantly until you see bubbles start to form
around the edges. You don't want to boil this mixture. You are just
trying to melt the chocolate. When you see the bubbles, turn off the
heat and just stir until all bits of chocolate break down and you have
no lumps. If necessary, turn the heat back on to get it warm again and
get the lumps melted.
Add the Kahlua or coffee and stir. Put this mixture in your
refrigerator to cool. It will take about an hour, maybe a bit more.
Take it out of the refrigerator and beat the mixture in a bowl on High
with your electric mixer. You want to get it good and stiff, but turn
off your mixer before the mixture turns to butter. You'll know you are
getting close to going overboard if the mixture starts to break down.
Your goal is fluffy and stiff, but not grainy looking.
Then stir in your diced chocolate-covered toffee pieces.
Place the first layer of the cake flat side down on your serving plate.
Spread with half of the chocolate filling. Ease the filling toward the
sides with a spatula. It should hold its own without running down the
sides. Add the next layer. If that cake layer has not risen too much,
you can still have it flat side down. If it's too rounded, turn it
over. Spread on the other half of the chocolate mixture. Then place the
final cake layer flat side down on top. Press ever so lightly just to
get the top to stick to the chocolate mixture. Don't press so hard that
you split your cake. If you do make a mistake, don't worry. You'll
cover it with the topping.
Place the cake in the refrigerator for about an hour to firm up the
chocolate mixture. This ensures that the cake will cut smoothly and
that it will stand up without sliding apart. The cake can be in the
refrigerator longer if you cover it with plastic wrap. It will taste
best if you serve it the same day but, if it needs to wait until the
next day, just remember to take it out of the refrigerator about 2
hours before you want to serve it so it can loosen up, or the filling
will be quite firm. (Even firm it tastes great though.)
Within 2 hours of wanting to serve the cake, you'll make the topping.
This is a chantilly cream so you don't want to leave this out in the
warm air too long or it might start to slide off of your cake. Make the
topping and put the cake on display before serving, or put it back in
the refrigerator. It can handle a few hours in there. Just don't cover
it or you'll spoil the look.
To make the topping:
Put your whipping cream and the powdered sugar in a bowl. Begin
whipping on Medium speed and, when the powdered sugar is incorporated,
add the vanilla and turn it up to High. You want a nice stiff whipped
cream. Because it's been sweetened, this is often referred to as
chantilly cream. When it's good and firm (beaters will make stiff
peaks), turn off mixer and begin piling the chantilly cream in the
center of your cake. Nudge it toward the edges with a spatula. You want
this mound to be quite high. I didn't use all of the chantilly cream on
top. I had about a cup left over. You can serve the dollops on the side
if you want, or save this extra cream for your waffles in the morning.
Just cover it and keep it cold.
Sprinkle on your chocolate shavings or jimmies. You can also think of
other ways to decorate it if you choose.
LAYERED MEXICALI DIP
~Shared by Charlie, Mobile, AL
2 16-oz. cans refried beans
1 8-oz. package cream cheese, softened
1 tsp. ground cumin
1 16-oz. package frozen corn
2 cloves garlic, minced
One half cup fresh cilantro
2 fresh tomatoes, chopped
1 sweet onion, chopped
1 jalapeno pepper, seeded and chopped
Juice of 1 lime
Salt and pepper to taste
1 cup Monterey Jack cheese, shredded
Combine refried beans, cream cheese and cumin and mix well. Spread on
the bottom of a greased 8 x 8-inch baking dish. Meanwhile saute corn
and garlic in a saucepan for just a couple of minutes and then remove
from heat. Combine cilantro, tomatoes, onion, pepper, lime juice and
salt and pepper and mix well. Place corn and garlic mixture in with
tomato mixture and mix well. Spread over bean mixture and sprinkle with
cheese. Bake at 350 degrees for about 20 - 30 minutes. Serve with
tortilla chips.
Serves 8.
SUMMER CHICKEN SAUTE
~Shared by Pat, Merritt Island, FL
This is TNT, an outstanding recipe. I usually use two
skillets and sometimes increase the amounts so they are about equal in
size. When completed, I combine into one serving dish.
4-6 servings
1 3 lb chicken, cut into serving pieces
3 Tbs olive oil
salt and pepper
2 onions, cut in one eighths
2 cloves garlic, chopped
4 tomatoes, cored and quartered
1 medium size or 2 small eggplants, cubed
2 Tbs finely chopped parsley
1 tsp chopped thyme
1 bay leaf
1. Sprinkle the chicken with salt and pepper to taste and
brown on all sides in a skillet in the oil. Add onions and
garlic and cook about five minutes, stirring occasionally.
2. Add the remaining ingredients, salt, pepper to taste and
cover tightly. Cook until chicken is tender, 30 to 40
minutes. If the sauce is not thick enough, cook over hight
heat to the desired consistency.
Source: New York Times Sunday Magazine, about 1969, James Beard
SHUCK BREAD
~Shared by Treva, NC
This is traditional cornbread. The Choctaws call it Bu-Na-Ha.
8 dried or fresh corn shucks
2 cups white cornmeal
1 teaspoon baking soda
1 & 1/2 cups boiling water
1 cup partially cooked black-eyed peas or frozen black-eyed peas
Butter (for serving)
Salt (for serving)
Boil shucks in water for about 10 minutes; drain, and reserve.
In a mixing bowl, combine cornmeal, baking soda and water. Stir in
black-eyed peas. Form about 4 tablespoons of the mixture into a ball
and place on a corn shuck. Fold end of shuck over filling. Fold in
sides and then other end to make a squared package. Tie securely with a
strip of shuck. Continue in this manner until all filling is used. Cook
in boiling water for 45 to 50 minutes.
Remove shucks and serve with butter and salt, if desired. If not
serving immediately, refrigerate bread without removing shucks. Reheat
for about 10 minutes in boiling water or in a steamer before serving.
Makes 8 Shuck Breads.
OLD FASHIONED SOUTHERN CORNBREAD
~Shared by Larry J., Spring Hill, TN
A traditional classic.
INGREDIENTS:
1 cup white cornmeal
1/2 cup flour
1-1/2 teaspoons salt
1 teaspoon sugar
1/2 cup milk
1/2 cup boiling water
3 Tablespoons corn oil
1 egg
1-1/2 teaspoons baking powder
TO PREPARE:
Combine cornmeal, flour, salt, sugar and corn oil in mixing bowl. Use a
cutting motion with spoon so that oil will be well blended with other
ingredients. Stir in the boiling water. Mix well. Add cold milk. Stir
and let stand, if necessary, until batter has cooled to at least room
temperature. Mix in egg and then baking powder. Beat briskly. Pour (or
"spoon" if making sticks) into preheated greased pan and bake at 425
degrees until well browned (approximately 20 minutes). This recipe will
make the correct amount of batter to fill an 11-stick iron cornbread
pan or a 9-inch square pan
Source: "River
Road Recipes II...A Second Helping"
EASY MANICOTTI FLORENTINE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup cottage cheese
1/2 cup ricotta cheese
salt to taste
ground black pepper to taste
2 cups tomato sauce
1/4 cup water
1 (8 ounce) package manicotti pasta
1 cup shredded mozzarella cheese
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl combine spinach, cottage and ricotta cheese. Add salt
and pepper to taste. Blend well.
Combine one cup of the spaghetti sauce and the quarter cup of water
together. Spread evenly into a 13x9 inch baking dish.
Using a teaspoon, stuff each shell with equal amounts of the cheese
mixture. Place stuffed manicotti into baking dish. Pour remaining cup
of spaghetti sauce over the top of pasta. Cover with aluminum foil.
Bake in preheated oven for 50 minutes. Uncover and sprinkle with
mozzarella cheese. Bake for an additional 10 minutes, or until cheese
is melted and bubbly. Let stand 10 to 15 minutes before serving.
CAJUN BLACKENING SPICES
~Shared by Jim D., WA
Yield: 3 1/4 Cups
1 Cup Paprika
1/4 Cup Salt -- optional
1/3 Cup Granulated Onion
1/3 Cup Granulated Garlic
1/3 Cup Cayenne Pepper
1/4 Cup White Pepper
1/4 Cup Black Pepper
2 2/3 Tablespoons Thyme
1/4 Cup Oregano
1 1/3 Tablespoons Ginger
1 1/3 Tablespoons Sage
Combine all and mix well.
Source: FoodReference.com.
CREAMY BANANA MANDARIN PIE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Servings: Makes one pie
Ingredients
1 (6-ounce) prepared graham cracker pie crust
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated
milk)
1/3 cup lemon juice
1 teaspoon vanilla extract
3 medium bananas, divided
1 (15-ounce) can mandarin orange segments, well drained and divided
Instructions
In a large bowl, beat cream cheese until fluffy. Gradually beat in
EAGLE BRAND® until smooth. Stir in lemon juice and vanilla.
Slice 2 bananas and dip in lemon juice and drain. Line bottom of crust
with bananas and 2/3 of orange segments. Pour filling over fruit. Chill
3 hours or until set.
Before serving, slice remaining banana; dip in lemon juice and drain.
Garnish top with banana slices and remaining orange segments. Store
leftovers covered in refrigerator.
ASIAN CHICKEN BURGERS
~Shared by Johnny, LA
Rather than using buns, I like to serve these burgers atop leaves of
curly lettuce.
16 ounces boneless, skinless chicken breast halves, ground
½ cup cooked rice (white, brown, or basmati)
1 tablespoon minced fresh cilantro (do not substitute dried coriander -
omit or substitute flat-leaf parsley if fresh is unavailable)
1 tablespoon minced scallion
1 tablespoon soy sauce
½ teaspoon finely minced fresh ginger
¼ teaspoon ground white pepper
Dash of salt
1 tablespoon canola oil
Transfer the ground chicken to a medium mixing bowl; stir in the
remaining ingredients, except the oil for cooking. Form each mixture
into 4 patties, each 4 inches in diameter and about ½-inch thick.
Heat the oil in a medium nonstick skillet over medium-high heat. Add
the patties and cook about 5 minutes on each side, or until they are
lightly browned and cooked through. (If you prefer, the burgers can be
broiled or cooked on either a stovetop or outdoor grill.)
CHERRY CHEESECAKE BARS
~Shared by Doe, Okanagan, B.C., Canada
Makes about 3 dozen
Enjoy these bite size cheesecakes for a dessert or snack. Vary the
flavor to suit your family.
Crust-
18-oz white cake mix
1/2 c corn flake crumbs
1 egg
1/2 c butter, melted
Filling-
500g cream cheese
1/3 c sugar
2 eggs
1 tsp lemon zest
1 tbsp lemon juice
19 oz - 540ml cherry pie filling
Topping-
1/2 c chpd pecans
1/2 c cinn
1/4 c butter, melted
Crust-
Reserve 1/2 c cake mix for topping.
Preheat 350
13 x 9 cake pan greased
In lg bowl, combine rem mix, cornflake crumbs, egg & butter.
Using a wooden spoon, mix until a sft dough forms. Press firmly into
bottom & slightly up sides of prepared pan. Chill while making
filling.
Filling- In lg bowl beat cream cheese & sugar until blended.
Add eggs, one at a time, beating thoroughly after each addition. Stir
in lemon zest & juice. Spread over crust. Dollop tbspfuls of
pie filling over cheese mix.
Topping- In bowl, combine reserved cake mix, pecans & cinn.
Sprinkle over filling. Drizzle with melted butter. Bake for 40-50 mins
or just until set. Cool completely in pan on rack. Chill until serving.
Cut in bars. Store leftover bars chilled.
Variation- Use any flavor pie filling. Peach & blueberry are
both delicious.
LASAGNA
~Shared by Pam, Swanton, OH
Pam's family loves it and she still makes it for them once a decade
whether they ask for it or not!
1 box lasagna noodles boiled with 1 teaspoon of oil in the water
1 pound ground beef or ground turkey (sometimes we're healthy)
2 large jars Prego with Mushrooms spaghetti sauce
16 ounces mozzarella cheese
1 carton Ricotta (16 ounces) cheese (Some people substitute cottage
cheese for Ricotta. DON'T DO IT!!!)
4 Tablespoons parmesan or Romano cheese (we use freshly grated Romano)
4 large eggs
Blend sauce with cooked, drained, ground beef (turkey,
whatever). Blend all cheeses and the eggs together in a
saucepan. Warm the cheese/egg mixture over low heat until
smooth. Beginning with the sauce, layer alternates of sauce,
noodles, cheese, sauce, noodles, cheese, etc. until the pan is
full. Top with remaining sauce. Bake at 325 F. for
40 minutes. We usually serve a salad and homemade bread with
the lasagna. Makes a great meal.
Source: From Pam and Bill's family cookbook
PEACH BAKE
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
2 (15 ounce) cans peach halves, drained
1 cup packed brown sugar
1 cup round, buttery cracker crumbs
1/2 cup (1 stick) butter, melted
Butter 2-quart casserole and layer peaches, sugar and cracker crumbs
until all ingredients are used. Pour melted butter over
casserole. Bake 325 degrees for 30 minutes or until cracker
crumbs are slightly brown, Serve hot or at room temperature.
EASY OVEN POTATOES
~Shared by Luanne, FL
2 Cups Potato cubes
2 Tbsp. Onion, chopped
1/2 Cup sharp cheddar cheese, shredded
2 Tbsp. Butter
2 Tbsp. Flour
1 Cup Milk
Salt & Pepper to taste
Cook cubed potatoes and onion in boiling salted water for 10 minutes.
Drain; put in buttered oven-proof dish.
In a small saucepan, melt the butter and stir in the flour. Cook for
one minute. Slowly add milk, stirring constantly until thickened - salt
and pepper to taste. Place shredded cheese over potatoes and pour sauce
over all.
Bake at 350 degrees until potatoes are soft - 20 to 30 minutes.
CHERRY CHICKEN SALAD CROISSANTS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 1/2 C. cubed cooked chicken breast
2/3 C. dried cherries
1/3 C. chopped celery
1/3 C. chopped tart apple
1/3 C. chopped pecans toasted
1/2 C. mayonnaise
4 t. buttermilk
1/2 t. salt
1/8 t. pepper
7 croissants split
In a large bowl combint the chicken, cherries, celery, apple and
pecans. In another bowl combine the mayonnaise, buttermilk,
salt and pepper; add to chicken mixture and mix well. Spoon
1/2 C. chicken salad onto each croissant.
MCDONALD'S BIG MAC SAUCE
~Shared by Jim D., WA
Yield: 2 Cups
1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion
Mix Ingredients Well.
SAUERKRAUT CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 lg. can sauerkraut, drained
1- 2 lb tenderloin
2 cans cream of mushroom soup
1 1/2 c. water
1 1/2 pkg. onion soup mix
1 pkg. kulski noodles
Cook noodles, drain. Brown the meat, remove meat from pan, pour soup
and water into pork drippings. Mix kraut with noodles, add meat then
liquid. Bake at 325 degrees for 45 to 60 minutes or until the meat is
tender.
AMISH OVEN FRIED CHICKEN
~Shared by Johnny, LA
1/3 c. vegetable oil
1/3 c. butter
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram
8 or 9 pieces chicken
Place oil and butter in a shallow cooking pan and place in 375 degree
oven to melt butter, set aside. In a large paper sack combine dry
ingredients. Roll the chicken pieces 3 at a time in butter and oil then
drop into a sack and shake to cover. Place on a plate until all pieces
are coated. Leave any excess butter and oil in pan. Place chicken in
the pan skin side down or its just as good if you remove all the skin
first. Bake at 375 degrees for 45 minutes with spatula, turn chicken
pieces over and bake 5 to 10 minutes longer or until crust begins to
bubble.
PEANUT BUTTER LUSTER PIE
~Shared by Doe, Okanagan, B.C., Canada
Pull out all the stops with this peanut butter chiffon filling between
thin layers of semi-sweet chocolate. Awesome!
1 refrig pie crust for 1 shell 9 inch
Chocolate Layer-
1/2 c semi-sweet chocolate chips
1 tbsp butter
2-3 tsp water
1/4 c icing sugar
Filling-
1 c marg
1 c br sugar
1 c peanut butter
12 oz Cool Whip, thawed
Topping-
1/2 c semi-sweet chocolate chips
1 tbsp butter
2-3 tsp milk
1 1/2 tsp corn syrup
Garnish-
1 c thawed Cool Whip
2 tbsp chpd peanuts
Heat 450. Make crust. Bake 9-11 mins til light golden brown. Cool
completely.
In sm pot over low heat, melt 1/2 c choc chips & 1 tbsp marg
with 2 tsp water, stirring constantly til smooth. Blend in icing sugar
till smooth. Add additional water if needed for desired spreading
consistency. Spread mix over bottom & up sides of cooled baked
shell. Chill.
In med pot combine 1 c butter & br sugar. Cook over med heat
til marg is melted & mix is smooth, stirring freq. Chill 10
mins.
In lg bowl beat peanut butter & br sugar mix at low speed til
blended. Beat 1 min at med high. Add 12 oz Cool Whip, beat 1 additional
min at low speed till mix is smooth & creamy. Pour over
chocolate layer. Chill. 10 mins.
In sm pot over low heat melt 1/2 c choc chips & 1 tbsp marg
with 2 tsp milk & corn syrup, stirring constantly till smooth.
Add additional milk if needed for desired spreading consistency. Spoon
& gently spread topping mix evenly over filing. Chill at least
2 hrs to set topping. Garnish with whipped topping & peanuts.
Store chilled.
Tip- For ease in serving use sharp knife to score chocolate topping
into serving pieces before topping is completely set.
To serve- use sharp knife dipped in warm water to cut through slices.
PIZZA CASSEROLE
~Shared by Linda H., Rosharon, TX
1 tablespoon olive oil
1 medium-size onion, chopped
2 sweet yellow, red or green peppers, cut in large dice
2 medium-size zucchini, cut into rounds
2 cloves garlic, chopped
3 cans (14.5 ounces each) diced tomatoes, drained
5 fully cooked chicken sausages (about 12 ounces), sliced
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 tube (11 ounces) refrigerated bread sticks
1. Heat oven to 350 degrees F. Grease 13 x 9 x 2-inch baking
dish. Heat oil in large skillet over medium-high heat. Add
onion and peppers; cook 5 minutes. Add zucchini and garlic; cook 5
minutes, until barely tender.
2. Add tomatoes, sausage, Italian seasoning, salt and pepper; cook
until somewhat dry, 5 to 7 minutes. Add 2 tablespoons Parmesan. Spoon
half into prepared dish. Top with 1 cup mozzarella. Add remaining
tomato mixture. Arrange bread sticks on top in lattice pattern,
trimming to fit. Sprinkle with remaining Parmesan and mozzarella.
3. Bake in 350 degree F oven 25 minutes, until bread sticks are browned
and filling is bubbly.
Makes 8 servings.
Nutrition facts per serving: calories: 321 total fat: 14g saturated
fat: 6g
cholesterol: 73mg sodium: 988mg carbohydrate: 30g fiber: 4g protein:
19g
DESIGNER FRIES (With a Trio of Dips)
~Shared by Larry Holmes, Toronto, Canada
4 large sweet potatoes, peeled an cut into 4-inch long batons
1 clove garlic, minced
salt and freshly ground pepper
1/2 cup olive oil
Preheat oven to 425 degrees F. and put two racks in the oven.
In a large bowl, toss the sweet potatoes, garlic, salt, pepper and
olive oil. Divide the sweet potatoes equally between two
parchment-lined baking trays and spread out evenly ,
Bake the sweet potatoes, shifting the pans halfway through cooking
time, until crispy and cooked through, about 1 hour.
Serve the sweet potato fries with the three dips on the side.
Three Dips:
MANGO CHUTNEY CORIANDER DIP
1/3 cup light mayonnaise
2 tablespoons mango chutney
1 teaspoon mild curry paste
1/2 teaspoon coriander seeds, crushed
1 tablespoon chopped fresh coriander
Whisk together mayonnaise, chutney, curry paste and coriander seeds
until combined. Sprinkle with fresh coriander.
CHILI DIP
1 cup sour cream or mayonnaise
1 teaspoon grated lime zest
1/4 teaspoon ancho or other chili powder
Combine sour cream, lime zest and chili powder in a serving bowl.
RED MISO AILOI
1 tablespoon red miso paste
2 tablespoons orange juice
1/2 clove garlic, minced
1 cup mayonnaise
1/4 toasted sesame oil
Red miso paste is available at Asian grocery stores and upscale food
markets.
Whisk the red miso paste and orange juice in a medium bowl.
Add the remaining ingredients and stir to combine.
NUTTY GRAHAM CAKE
~Shared by Treva, NC
2 cups all-purpose flour
1 & 1/2 cups packed brown sugar
1 cup graham cracker crumbs
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1 cup butter or margarine, softened
1 cup orange juice
1 tbsp grated orange zest
3 eggs
1 cup chopped walnuts
1 cup confectioners' sugar
1 tbsp + 1 tsp water
1/2 cup brown sugar
1/4 tsp vanilla extract
Preheat oven to 350 degrees. Grease and flour a 10" Bundt pan. Measure
the flour, 1-1/2 cups brown sugar, graham cracker crumbs, baking
powder, baking soda, salt and cinnamon. Add softened butter, orange
juice, orange zest and eggs. Beat until smooth, about 2-3 minutes. Stir
in the walnuts. Pour batter into prepared pan. Bake 45-50 minutes or
until toothpick comes out clean. Let cake cool in pan for 20 minutes.
Invert cake onto serving plate and frost with brown sugar glaze.
Brown Sugar Glaze Combine confectioner's sugar, water and 1/2 cup brown
sugar and vanilla. Add more confectioners' sugar or water if necessary
to make a barely pourable consistency.
GEORGE'S CRISPY CRUSTED OVEN-FRIED CHICKEN
~Shared by Jim H., Calgary, Alberta, Canada
1 1/4 hours
15 min prep
Serves 4
1 (3-4 lb) cut up whole chickens
1 egg
2 tablespoons milk
1 cup instant potato flakes
1 teaspoon garlic salt
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 cup grated parmesan cheese
1/4 cup shortening or butter or margarine
Preheat oven to 400 degrees.
Wash chicken pieces and pat dry, set aside.
Beat egg and milk in a bowl.
In another bowl, mix potato flakes and the rest of the spices and
parmesan cheese.
Melt butter in a shallow baking pan (13"x9"x2").
Roll chicken first in egg mixture, then in the potato flake mixture.
Next roll coated chicken pieces in the butter as you place them into
the pan (skin side up).
Bake at 400 degrees for 45 to 50 minutes or until juices from meat run
clear when pierced with a fork.
Note: If you use garlic powder just be sure to add 1 teaspoon of salt;
Judy used seasoned salt per her dad's little crib note on the recipe. I
often use more spices to make it taste a little like Kentucky Fried
Chicken. This recipe was written up pretty much as I had received it
from Judy. Enjoy!
Source: Recipezaar
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if you have a submission for the Reader Recipe section of A
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"HEALTHIFIED" BUFFALO CHICKEN DIP
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup fat-free ranch dressing
1/3 cup buffalo wing sauce
2 tablespoons water
1 1/2 cups shredded cooked chicken breast
1 cup shredded reduced-fat Colby-Monterey Jack cheese blend or
reduced-fat Cheddar cheese (4 oz)
2 tablespoons chopped green onions (2 medium)
Whole grain crackers or celery sticks, if desired
Heat oven to 350°F. In medium bowl, beat cream cheese with electric
mixer on medium speed until smooth. Beat in dressing, buffalo wing
sauce and water until blended. Stir in chicken and cheese. Spread in
ungreased 1-quart baking dish or 9-inch pie plate; cover with foil.
Bake 30 to 35 minutes or until hot and bubbly. Stir; top with onions.
Serve hot with crackers or celery sticks.
COLD POACHED SALMON
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 2 cups water
- 1 cup dry white wine or chicken broth
- 1 small onion, sliced
- 1 medium stalk celery (with leaves), chopped
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried tarragon leaves
- 5 peppercorns
- 4 sprigs parsley
- 1 bay leaf
- 4 salmon steaks, 1 inch thick (about 2 pounds)
- Green Sauce (recipe below)
DIRECTIONS
Heat water, wine, onion, celery, salt, thyme, tarragon, peppercorns,
parsley and bay leaf to boiling in 12-inch skillet; reduce heat. Cover
and simmer 5 minutes.
Place fish in skillet; add water, if necessary, to cover. Heat to
boiling; reduce heat.
Simmer until fish flakes easily with fork, 12 to 15 minutes. Carefully
remove fish with slotted spatula; place on wire rack to drain.
Carefully remove skin; cut fish lengthwise into halves. Cover and
refrigerate until cold, at least 4 hours. Prepare Green Sauce; serve
with fish.
Green Sauce
INGREDIENTS
- 1 cup parsley sprigs
- 1-1/2 cups large curd creamed cottage cheese
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 to 6 drops red pepper sauce
DIRECTIONS
Place all ingredients in a blender container. Cover and blend on high
speed, stopping blender occasionally to scrape sides, until smooth,
about 3 minutes.
Nutritional Information Per Serving: Calories: 185; Fat: 7 grams;
Carbohydrates: 3 gram; Protein: 27 grams; Sodium: 390 mg; Cholesterol:
40 mg
Exchanges: 3 Low-Fat Meat; 1/2 Vegetable
Source: The Family Circle's All-time Favorite Recipes
PUERTO RICAN FISH STEW
(Bacalao)
~Shared by Jim D., WA
Makes 4 servings, about 1 cup each
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 pound flaky white fish, such as haddock, tilapia or cod (see Tip),
cut into 1 ½-inch pieces
1 14-ounce can diced tomatoes
1 Anaheim or poblano chile pepper, chopped
¼ cup packed chopped fresh cilantro
2 tablespoons sliced pimento-stuffed green olives
1 tablespoon capers, rinsed
1 teaspoon dried oregano
½ teaspoon salt
½ cup water, as needed
1 avocado, chopped (optional)
Instructions
1. Heat oil in a large high-sided skillet or Dutch oven over medium
heat. Add onion and cook, stirring occasionally, until softened, about
2 minutes. Add garlic and cook, stirring, for 1 minute.
2. Add fish, tomatoes and their juices, chile pepper, cilantro, olives,
capers, oregano and salt; stir to combine. Add up to 1/2 cup water if
the mixture seems dry. Cover and simmer for 20 minutes. Remove from the
heat. Serve warm or at room temperature, garnished with avocado (if
using).
Tip: Opt for firmer hook-and-line-caught haddock or U.S.-farmed
tilapia. Pacific cod also works, but will be more flaky.
Nutrition Information
Per serving: 215 calories; 9 g fat (1 g sat, 6 g mono); 65 mg
cholesterol; 9 g carbohydrate; 23 g protein; 2 g fiber; 697 mg sodium;
475 mg potassium.
Nutrition bonus: Vitamin C (70% daily value), Iron & Vitamin A
(15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 lean meat
Source: EatingWell.com
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CURRIED PEANUT SOUP
~Shared by Mary S., Nashville, TN
Yield: 1 (1 cup) serving
INGREDIENTS
- 2 tablespoons fat-free sour cream
- 1 tablespoon natural peanut butter, at room temperature
- 1/2 teaspoon mild curry powder, or to taste
- 1 cup reduced-sodium chicken broth
DIRECTIONS
In a small bowl, whisk together the sour cream, peanut butter, and
curry powder until smooth. Gradually whisk in the chicken broth until
well combined. Microwave 1 minute. Pour into a mug.
Nutritional Information Per Serving (1 cup):
Calories: 138, Fat: 8 g, Cholesterol: 2 mg, Sodium: 595 mg,
Carbohydrate: 9 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 7 g
Diabetic Exchanges: 1 High-Fat Meat, 1/2 Carbohydrate
Source: "The Diabetes Snack Munch Nibble Nosh Book"
MEXICAN RED RICE
~Shared by Mary S., Nashville, TN
Makes: 6 Servings (about 2/3 cup each)
INGREDIENTS
- Vegetable cooking spray
- 1 large tomato, chopped
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon ground cumin
- 1 cup converted rice
- 1 can (14-1/2 ounces) reduced-sodium fat-free chicken broth
- 1/3 cup water
- 1 carrot, cooked, diced
- 1/2 cup frozen, thawed peas
- Salt and pepper, to taste
DIRECTIONS
Spray large saucepan with cooking spray; heat over medium heat until
hot. Saute tomato, onion, garlic, and herbs until onion is tender, 3 to
5 minutes. Add rice; cook over medium heat until rice is lightly
browned, 2 to 3 minutes, stirring frequently.
Add broth and water to saucepan; heat to boiling. Reduce heat and
simmer, covered, until rice is tender, about 25 minutes, adding carrot
and peas during last 5 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: (2/3 cup) Calories: 146, Fat: 0.4
g, Cholesterol: 0 mg, Sodium: 41 mg, Protein: 4.7 g, Carbohydrate: 30.7
g
Diabetic Exchanges: 2 Bread/Starch
Source: "The Best Diabetes Cookbook"
MEDITERRANEAN STUFFED ZUCCHINI
~Shared by Mary S., Nashville, TN
Yield: 6 Servings
INGREDIENTS
- 3 medium zucchini (1-1/2 pounds total), ends trimmed
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup finely chopped tomato
- 1/2 cup uncooked white rice
- 1/4 cup raisins
- 2 teaspoons chopped fresh mint leaves, or 1/2 teaspoon
dried mint
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 pinch freshly ground pepper
- 1 tablespoon pine nuts
- 3/4 cup tomato sauce
DIRECTIONS
Put the zucchini in a medium saucepan. Add enough water to cover and
boil about 5 minutes, or just until tender.
Preheat the oven to 350 degrees F. Prepare a baking pan with non-stick
pan spray.
Split the zucchini in half lengthwise; leaving a 1/4-inch shell, scoop
out the pulp. Chop the pulp from 1 zucchini; set aside. Save the rest
for another use (mixed vegetables, soup, or stew).
Heat the olive oil in a non-stick saucepan. Add the onion and saute
over medium heat until tender, about 5 minutes. Add the chopped
zucchini pulp and all the other ingredients except the pine nuts and
tomato sauce. Cover and simmer over low heat 15 minutes, or until the
rice is almost tender.
Toast the pine nuts in a small skillet over medium heat for 3 to 5
minutes until light brown and fragrant. Stir them into the rice
mixture.
Stuff the mixture into the zucchini shells. Arrange the zucchini on the
prepared baking pan and pour the tomato sauce over and around the
shells. Cover with foil; bake 25 to 30 minutes.
Nutritional Information Per Serving (1/2 stuffed zucchini): Calories:
128, Fat: 3 g, Cholesterol: 0 mg, Sodium: 383 mg, Carbohydrate: 23 g,
Dietary Fiber: 2 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
Source: The New Family Cookbook For People With Diabetes
FUSILLI WITH FRESH TOMATOES AND CORN
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 2 cups chopped plum tomatoes
- 1 cup fresh whole-kernel corn, cooked
- 1/2 cup sliced green onions and tops
- 2-2/3 cups (6 oz.) fusilli OR corkscrews, cooked, room
temperature
- Fresh Basil Dressing (recipe follows)
DIRECTIONS
Combine tomatoes, corn, onions, and pasta in salad bowl; pour Fresh
Basil Dressing over and toss.
Fresh Basil Dressing
Ingredients
- 1/3 cup red wine vinegar
- 2 tablespoons olive oil or vegetable oil
- 3 tablespoons finely chopped fresh, or 1 teaspoon dried,
basil leaves
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
Mix all ingredients; refrigerate until serving time. Mix again before
using. Makes about 1/4 cup
Nutritional Information Per Serving: Calories: 135, Protein: 4.1 g,
Carbohydrate: 21.8 g, Fat: 4 g, Cholesterol: 0 mg, Sodium: 141 mg
Diabetic Exchanges: 1 Vegetable, 1 Bread/Starch, 1 Fat
Source: 1,001 Delicious Recipes for People with Diabetes
PINEAPPLE LIME SORBET
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/2 cups pineapple puree
- 2 teaspoons grated lime or lemon zest
- 3/4 cup freshly squeezed lime or lemon juice
- 1/4 cup water
- Thin slices lime or lemon
DIRECTIONS
In a bowl, stir together pineapple puree, lime zest and juice, water
and, if desired, sugar.
In an ice cream maker, freeze according to manufacturer's directions.
Divide among 4 individual dessert dishes. Serve garnished with thin
slices of lime.
NOTE: If you don't have an ice cream maker, pour into a baking dish and
freeze until solid. Break into small pieces; in a food processor, pulse
on and off until smooth. Store in freezer until ready to serve.
Nutritional Information Per Serving: Calories: 38, Protein: 1 g,
Carbohydrates: 11 g, Fat: 0 g, Cholesterol: 0 g, Sodium: 1 mg, Fiber: 1
g
Diabetic Exchanges: 2/3 Fruit
Source: The Best Diabetes Cookbook
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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BISCUIT SHORTCAKE FOR TWO
~Shared by Patricia, Charlevoix, MI
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon sugar
2 tablespoons shortening
6 tablespoons milk
Sift first 3 dry ingredients together and set aside. Cream sugar and
shortening, then alternately add milk and flour mixture. Roll out as
for biscuits, cut to desired size and bake in a moderate oven - 375 deg
- for 12 minutes.
1 BOWL 1 PERSON MASHED POTATOES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 peeled potato (any kind, make sure it's big)
2 tablespoons butter
1/2 cup milk
salt
pepper
Directions
Place the potato on a pot and fill it (the pot not the potato) with
water.
Put it on the stove and wait for the potato to be tender (you can tell
cause you can stick a fork in it without any trouble, it just slides).
Drain the water and place the potato in the same pot.
With a fork mash the potato, it will look dry don't you worry.
Put salt and pepper (as much as you like), butter and milk, mix it all
and watch the creaminess appear.
You don't even have to serve it on a dish, you can pig out on it in the
same pot!
Enjoy.
SUMMER FRUIT SALAD
~Shared by Maggie, TX
1/4 cup mixed berries
1/4 mango peeled, pitted and cubed
1/4 nectarine, pitted and sliced
1/2 tablespoon orange juice
1. Mix the fruit in a bowl. Sprinkle with the orange juice.
2. Serve for breakfast over yogurt, as a side dish with lunch or dinner
or for dessert over sorbet or low-fat yogurt.
Serving Size: about 2/3 cup
Number of Servings: 1
Per Serving
Calories 68
Carbohydrate 17 g
Fat 0 g
Fiber 3 g
Protein 1 g
Saturated Fat 0 g
Sodium 2 mg
Source: Quick-And-Easy-Recipes@yahoogroups.com
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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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5-MINUTE COLESLAW
Serves: 8
Prep Time: 5 Minute(s)
Ingredients:
1 cup Hellmann's® or Best Foods® Light Mayonnaise
2 Tbsp. lemon juice
2 Tbsp. sugar
1/2 tsp. salt
1 package (1 lb.) shredded coleslaw mix or 6 cups shredded cabbage
Instructions:
In large bowl, combine Hellmann's® or Best Foods® Light Mayonnaise,
lemon juice, sugar and salt.
Add coleslaw mix; toss well. Serve chilled or at room temperature.
Also terrific with Hellmann's® or Best Foods® Real Mayonnaise,
Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise or
Hellmann's® or Best Foods® Low Fat Mayonnaise Dressing.
Nutrition information per serving:
Calories 120, Calories From Fat 80, Saturated Fat 1.5g, Trans Fat 0g,
Total Fat 9g, Cholesterol 10g, Sodium 530g, Total Carbohydrates 9g,
Sugars 4g, Dietary Fiber 1g, Protein1g, Vitamin A 2%, Vitamin C 45%,
Calcium 2%, Iron 2%
Source: Hellmann's
TRIPLE-LAYERED SPICED APPLE CARROT CAKE WITH GOAT CHEESE
FROSTING
Adapted from Sunset.
2 cups all-purpose flour
1-1/2 cups granulated sugar
2-1/4 teaspoons baking soda
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons unsweetened cocoa powder
1/8 teaspoon black pepper
1/4 teaspoon table salt
1 cup vegetable oil
4 large eggs plus 1 egg yolk, lightly beaten
1-1/2 cups packed coarsely grated carrots (about 3)
1-1/2 cups packed coarsely grated Granny Smith apples (about 4)
1 cup coarsely chopped walnuts, more for garnish
11 oz. fresh, mild chevre (goat cheese), room temperature
8 oz. cream cheese, room temperature
2 Tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 cups powdered sugar
In a large bowl, sift together flour, granulated sugar, baking soda,
baking powder, cinnamon, cloves, nutmeg, unsweetened cocoa powder,
black pepper and salt. Whisk to combine.
Stir in vegetable oil, lighly beaten eggs and 1 egg yolk until
combined. Stir in carrots, apples and walnuts.
Divide the batter among three, greased, 9-inch, round baking
pans. (To make sure my layers are even, I weigh my pans with
the batter to make sure I have equal amounts in each one.)
Bake at 350 degrees for 25 minutes or until cakes pull away from pan
sides and a cake tester inserted in each center comes out
clean. Transfer cakes to cooling racks and let cool 10
minutes. Turn out onto racks and let cool completely.
For the frosting...
Beat chevre (goat cheese), cream cheese, vanilla extract and butter
until smooth and fluffy; about 3 minutes. Gradually add
powdered sugar and mix until combined.
Once cakes are cool, arrange first layer on a large platter.
Spread some frosting over it, then top with the second layer and top
with the third. Generously frost top and sides of cake with
remaining frosting. Press walnuts lightly into the sides of
the cake. Chill before serving; about 3 hours.
Source: Noble
Pig
DEVILED CHICKEN
2 cups cooked macaroni
1/2 tsp. butter
1/2 tbsp. flour
1/2 cup cream or milk
1 8-oz pkg. cream cheese
2 cups chicken, cooked and cut up (2-3 chicken breasts)
salt and pepper to taste
3 tsp. pimento, chopped
1 can Cream of Chicken soup
Melt the butter in a sauce pan, add flour, stir until thick, add cream
to make a sauce. Add cream cheese, pimento and chicken soup. Warm. Add
cooked macaroni and chicken. Add sliced mushrooms if desired. Season
with salt and pepper to taste. Bake at 350 degrees for 35 to 40 minutes.
EASY BEEF TIPS IN MUSHROOM SAUCE
2 lbs lean chuck, cut into 1 & 1/2 inch pieces
1 can cream of mushroom soup
1 pkg. onion soup mix (Lipton)
1 c. 7-up
1 can mushrooms
Place meat in a 2-quart casserole dish. Do not
season. Combine soup and dry soup mix and pour over the
meat. Add 7-up. Cover and bake at 275 degrees for 4
hours. During cooking, do not open oven door. After
4 hours, remove from oven and let stand for 30 minutes before
serving. Serve over noodles or rice.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
CHILLED CORN SALAD
12 oz. can whole kernel corn, drained
1 small onion, chopped
1/2 cup chopped green pepper
2 Tbs. minced parsley
2 Tbs. cider vinegar
1 Tbs. oil
1/4 tsp. salt
1/4 tsp. pepper
Lettuce leaves, optional
Combine all ingredients except lettuce leaves. Chill several hours or
overnight. Serve on lettuce leaves, if desired.
Source: Southern Living 1979 Annual Recipes
CREAMY SANTA FE CUTLETS
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 pound 1/4-inch thick pork cutlets
3 teaspoons oil
1/2 cup salsa
1/2 cup frozen corn
1/4 cup water
1/4 cup sour cream (can use light sour cream)
1/4 cup chopped cilantro
Combine flour, salt and pepper; dredge pork cutlets in flour mixture.
Heat 2 teaspoons oil in a nonstick skillet. Saute half the cutlets 1-
1/2 minutes per side until cooked. Remove to a side plate.
Repeat with remaining oil and cutlets. Cover to keep warm.
After removing cutlets from skillet, add salsa, frozen corn and water.
Simmer 1 minute.
Off the heat, stir in reduced-fat sour cream and chopped cilantro.
Makes 4 servings.
MANDARIN CHICKEN BREASTS
4 chicken breasts (skinless and boneless)
1 envelope dry onion soup mix
1 (8 ounce) can pineapple chunks, undrained
1 (11 ounce) can mandarin oranges, undrained
On top of stove over low heat, brown chicken breasts in nonstick
skillet. Combine onion soup mix, pineapple chunks, and mandarin
oranges. Pour over chicken breasts. Simmer for 30 to 40 minutes or
until chicken is done.
Makes 4 servings
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| A to Z Readers' Family-Owned
Business Guide |
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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
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
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.
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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