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A
to Z
Recipes
July 12, 2009
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. I'm sure there's a name for what I am
experiencing right now. I'm having these little glimmers of days (and
years) gone by. They flash in and out of my consciousness; streaking in
a bright light, like shards of a broken mirror. Not painful, really,
and sometimes very nice. Does that make sense? It is weird to explain
but happens often when I am not hurried ... like when I think of
Sundays. Sundays when I was a kid, or as a young wife and mother, a
single mother, then a new mother again (I've been through the
mother-stuff twice with 2 complete families 20 years apart). When I was
a kid, Sunday always meant going to Mass - first and foremost. We would
have the biggest meal of the week afterwards. When I was the mother, it
was the same only I fixed the meal afterwards. But there was always
Mass and that has not changed much. Of course, working most Sundays,
the time of day changes (as does the day - sometimes on Saturday night)
but we do our best to attend Mass every Sunday that I am off. And the
meal. We still try to do something special for after church. I find it
odd... when we cannot attend Mass... we do not do a nice meal. Isn't
that weird? Almost like there's nothing to celebrate so why bother,
lol. I told you it was a weird thing to explain!
People have written to me over the years, expressing their gratitude
for the newsletter. They make comments about how a2z makes them feel,
and it almost always involves "family". We are a family here, and I am
very proud to be a part of that feeling. If you'd like to join in the
family discussions and chat, please visit the A to Z
Recipes QT Forum. We usually get to know one another better
there. It is also a nice place to ask about a cooking problem, or just
share what's going on in your life. I hope you'll visit sometime, even
if just to find all the handy links found there. (PS: you can just
visit and not say a word!) And add it to favorites or bookmark it for
future reference. See you soon.
We've got a little over 4 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 Wednesday, 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 Thought to Remember:
Rudeness is a weak person’s imitation of strength.
 
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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WASHING CLOTHES
~Shared by Jean M., OH
Never thought of a "WASHER" in this light before.
What a blessing!
'Washing Clothes Recipe' -- imagine having a recipe for this ! ! !
Years ago an Alabama grandmother gave the new bride the following
recipe. This is an exact copy as written and found in an old scrapbook
- with spelling errors and all.
WASHING CLOTHES
Build fire in backyard to heat kettle of rain water. Set tubs so smoke
wont blow in eyes if wind is pert. Shave one hole cake of lie soap in
boilin water
Sort things, make 3 piles
1 pile white,
1 pile colored,
1 pile work britches and rags.
To make starch, stir flour in cool water to smooth, then thin down with
boiling water.
Take white things, rub dirty spots on board, scrub hard, and boil, then
rub colored don't boil just wrench and starch.
Take things out of kettle with broom stick handle, then wrench, and
starch.
Hang old rags on fence.
Spread tea towels on grass.
Pore wrench water in flower bed. Scrub porch with hot soapy water. Turn
tubs upside down.
Go put on clean dress, smooth hair with hair combs. Brew cup of tea,
sit and rock a spell and count your blessings.
Paste this over your washer and dryer. Next time
when you think things are bleak, read it again, kiss that washing
machine and dryer, and give thanks. First thing each morning you should
run and hug your washer and dryer, also your toilet (those two-holers
used to get mighty cold!)
For you non-southerners - wrench means rinse.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Expires 7-31-2009
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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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Fresh egg sinks in water, stale one won't.
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Can't remember if an egg is fresh or hard boiled? Just spin the egg. If
it wobbles, it's raw. If it spins easily, it's hard boiled. A fresh egg
will sink in water, a stale one will float.
Eggs contain all the essential protein, minerals and vitamins, except
Vitamin C. But egg yolks are one of few foods that naturally contain
Vitamin D.
The colour of the egg shell is not related to quality, nutrients,
flavour, or cooking characteristics. White shelled eggs are produced by
hens with white feathers and white ear lobes. Brown shelled eggs are
produced by hens with red feathers and red ear lobes. Bown egg layers
usually are slightly larger and require more food, thus brown eggs
usually cost more than white eggs.
China produces most eggs, at about 160 billion per year. In the US,
about 260 million hens produce more than 65 billion eggs per year. A
hen can lay about 250 eggs per year.
An egg shell has as many as 17,000 pores over its surface.
There are 150 species of chicken.
Chicken are descendants of the red jungle fowl (gallus gallus
spadiceus) that lives in Asia.
The chicken is one of the first domestic animals, appearing in China
around 1400 BC.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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: "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:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our July Birthday Babies:
1st
Teena in Richland, Mississippi
1st Doreen P. in Halifax, Nova Scotia, Canada
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
6th Rusty G. in Leesburg, Florida
7th Dee in California
7th Elizabeth R. in Tahlequah, Oklahoma
7th Doris G. in Nashville, Georgia
8th Teri S., in Wichita, Kansas
9th April A. in Algonac, Michigan
9th Bruce M. in Albany, Ohio
9th Connie in Omaha, Nebraska
10th Janet M. in Hudson Falls, New York
10th Margo S. in Saint Helen, Michigan
11th Eileen L. in Simi Valley, California
12th Sandra H. in Florence, Alabama
12th Lisa W. in Springhill, Louisiana
12th Sarah A. in Saint Helen, Michigan
13th Mary A. in Kansas City, Missouri
13th Mary Ann M. in Gaylord, Michigan
13th Bobba S. in Riverside, California
14th Anjali K. in Great Falls, Virginia
14th Pat O. in Morristown, Arizona
14th Missy F. in Altoona, Pennsylvania
14th Barbara B. in Bridgeton, New Jersey
14th Maddison L. Newmarket, Ontario, Canada
15th Don A. in Saint Helen, Michigan
16th Darcey F. in Kalamazoo, Michigan
16th Raeann S. in Levittown, Pennsylvania
16th Gracie S. in Rock Creek, West Virginia
16th Remi in Onike, Lagos
17th Hanna K. in Clanton, Alabama
18th Carla in Hamilton, Ohio
18th Patricia R. in Oxnard, California
19th Marsha in Rochester, Indiana
19th Misty B. in Port Orange, Florida
19th Carla in Scandia, Kansas
20th Davida B. in Chicago, Illinois
21st Mike G. in Michigan
21st Donna P. in Hazelwood, Missouri
21st Norma in Allentown, Pennsylvania
21st Bettie F. in Somerville, Massachusetts
22nd Kay B. in Tampa, Florida
22nd Judi in St. Albert, Alberta, Canada
22nd Justine F. in Fleetwood, Pennsylvania
23rd Pat M. in Minden, Nevada
23rd Leslie M. in North Zulch, Texas
24th Ray M. in Paddington, Sydney, Australia
24th Lucinda G. in Highlands Ranch, Colorado
25th Edna D. in Decatur, Illinois
25th Flora in Hughson, California
25th Nellie in Atlanta, Georgia
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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Where Do You Want To Retire?
~Shared by Pam, Swanton, OH
You can retire to 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 retire to 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 retire to 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. ( Ed note: if you have a car)
You can retire to 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 retire to 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 retire to 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 retire to 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 retire to 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:
QUICK-BAKED PASTA FAMILY STYLE
~Shared by Linda H., Rosharon, TX
2 Tbsp. olive oil
1 lb. lean coarse ground beef
3 cloves garlic, peeled and crushed
1/2 cup half and half
3/4 cup red marinara or spaghetti sauce
3/4 cup good brown gravy (homemade beef gravy, or canned)
1/4 cup Parmesan or Romano cheese, freshly grated
1 tsp. dried whole oregano
1/2 tsp. dried whole rosemary
Salt and black pepper, freshly ground, to taste
3/4 lb. penne pasta (short, small pasta tubes)
TOPPING:
1 cup mozzarella or Swiss cheese, coarsely grated
Bring 4 quarts of water to a boil. Heat a large frying pan
and add the oil, beef, and garlic. Saute until the meat is
tender and then drain excess fat. Add all remaining ingredients except
the cheese for topping and the pasta. Simmer the mixture
while the pasta cooks until just barely tender. Drain the
pasta and mix it with the sauce. Pour all into a 3-quart
rectangular baking dish and top with the remaining cheese.
Bake uncovered at 350 for 25 minutes or until all is bubbly hot.
Source: Anchor Hocking
PORK TENDERLOIN CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 lb. pork tenderloin, sliced 1/2" thick
4 slices bacon, cut in sm. pieces
2 c. thinly sliced onions
1/2 lb. fresh (or 4 oz. can) sliced mushrooms
2 tbsp. butter
Salt & pepper to taste
Garlic powder to taste
1/2 c. meat or vegetable stock (or 1/2 c. water plus 1 bouillon cube)
1 or 2 eggs, slightly beaten with 2 tablespoons water
Bread crumbs
1/4 tsp. oregano
Season sliced meat with salt, pepper and garlic. Cover with bread
crumbs; dip into egg water mixture, then cover again with bread crumbs.
Refrigerate for about 20 minutes, turning twice. Brown slices in 1/4
cup hot Crisco. Saute mushrooms in 2 tablespoons butter. Fry bacon
crisp; drain well. Add onions to bacon drippings, saute 7 or 8 minutes.
Combine onions, bacon drippings and sauteed mushrooms. Season with salt
and pepper (and oregano, if desired). Spread over meat. Pour about 1/2
cup stock over vegetables. Cover casserole with foil; bake at 325
degrees for 40 minutes or until meat is tender. If casserole is put
together ahead of time and refrigerated, adjust baking time.
POLISH SOURDOUGH RYE BREAD
~Shared by Johnny, LA
2 (.25 ounce) packages active dry yeast
1 teaspoon white sugar
2 cups water
1 slice of onion
4 cups rye flour
1 cup buttermilk, room temperature
1 teaspoon baking soda
1 tablespoon salt
8 cups bread flour
1 tablespoon caraway seed (optional)
The night before making the bread, in a medium sized mixing bowl,
dissolve one packet of yeast and the sugar in 2 cups of water. Let
stand until creamy, about 10 minutes. Stir in the rye flour until the
mixture is smooth. Slip the onion slice in. Cover and let stand
overnight.
The next day, dissolve the remaining package of yeast in the
buttermilk. Add the rye flour mixture, baking soda, the salt, 4 cups of
the bread flour and stir to combine. Add the remaining 4 cups of bread
flour, 1/2 cup at a time, stirring well after each addition (you may
not need to add all of the flour). When the dough has become a smooth
and coherent mass, turn it out onto a lightly floured surface and knead
until smooth and supple, about 8 minutes. Sprinkle the caraway seeds on
the dough and knead them in until they are evenly distributed
throughout the dough.
Lightly oil a large mixing bowl. Place the dough in the bowl and turn
to coat with the oil. Cover with a damp cloth and let rise in a warm
place for about 1 hour or until the volume has doubled.
Preheat oven to 350 degrees F.
Turn the dough onto a lightly floured surface and divide into three
pieces. Form each piece into a loaf and place in 3 lightly greased 9x5
inch bread pans. Cover and let rise until nearly doubled, about 1 hour.
Bake at 350 degrees for about 35 minutes or until the loaves sound
hollow when tapped.
PUMPKIN GOBS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 cups solid pack pumpkin puree
1/2 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup shortening
1 1/2 cups white sugar
2 teaspoons vanilla extract
1/2 cup prepared vanilla pudding
Preheat oven to 350 degrees F (190 degrees C). Line baking sheets with
parchment paper.
Cream the butter or margarine with the sugar. Beat in the pumpkin, egg
and vanilla.
Stir the flour, baking soda, baking powder, salt and ground cinnamon
into the pumpkin mixture. Blend until combined.
Drop teaspoonfuls of dough onto the prepared baking sheets. Bake at 350
degrees F (175 degrees C) for 12 to 14 minutes. Let cookies cool
completely then sandwich two cookies together with Vanilla Filling.
To Make Vanilla Filling: Beat the shortening and 1 1/2 cups white sugar
together for 10 minutes. Beat in the vanilla and the vanilla pudding.
Beat until creamy.
PEPPER STICKS
~Shared by Doe, Okanagan, B.C., Canada
The pepper is very hot on these cheese sticks but they make an
interesting partner with mild creamed soup.
For 20-30 sticks-
1 c flour
1/2 c rye flour
1/2 c w.w. flour
1/2 c ricotta cheese
2 tbsp parmesan
1 tbsp marg
1/3 c water
1 tsp yeast
For 30-40 sticks-
1 1/2 c flour
3/4 c rye flour
3/4 c w.w. flour
3/4 c ricotta cheese
3 tbsp parmesan
2 tbsp marg
3/4 c water
1 1/2 tsp yeast
For 20-30-
1 egg
1 tbsp water
2 tsp blk pepper coarsely ground
2 tsp crushed red pepper flakes
1 tbsp poppy or sesame seeds
For 30-40 sticks-
1 egg
1 tbsp water
1 tbsp blk pepper
1 tbsp red pepper
2 tbsp poppy or sesame seeds
Prepare dough using first group of ingred. Grease 2-3 baking sheets.
Knead dough a few times on floured surface to release air. Flour lg
chef’s knife & cut dough in 20-30 equal pcs. Shape each pce in
a log by rolling between hands or on floured surface. Place logs on
baking sheets, cover with cloth, let rise about 15 mins. Brush with
beaten egg & water. Sprinkle with or roll in mix of peppers
& seeds. Bake at 400 for 15-20 mins until dry.
For twists- Yields- 88 or 132 sticks.
Cut in sticks 1/3 inch by 3 inches long. Twist sticks 2-3 times,
pushing both ends down securely on baking sheet.
Crackers- Cut in 1 inch by 2 inch rectangles, place on baking sheet
& finish like sticks. If you have a ripple cutter, the crackers
will have an interesting appearance. Bake 20-25 mins until dry.
Makes 68 or 100 crackers.
CARAMELIZED SEA SCALLOPS AND BROCCOLI SLAW
~Shared by Jim D., WA
Caramelized Sea Scallops
16 - 20 large sea scallops
2 tsp. chili powder
One third cup lemon juice
1 tsp. lemon zest
1 tsp. curry powder
2 Tbsp. brown sugar
Combine chili powder and next 4 ingredients together in a medium
saucepan and cook over low-heat until mixture starts to thicken. Add
scallops and cook on each side until done. The mixture will start to
cling to the scallop and form a thick layer. To make the layer even
thicker, you can pour the scallops and glaze into a pan and broil them
in the oven on low heat, rotating the scallops in the glaze.
Broccoli Slaw
One quarter cup vegetable oil
One half cup white vinegar
1 Tbsp. sugar substitute
1 package oriental flavor Ramen noodles
1 pound pre-shredded broccoli
One half cup almonds
Combine vegetable oil with vinegar, sugar substitute and the flavor
packet from the noodles and whisk together. Pour over slaw and top with
almonds and the crushed ramen noodles just before serving.
CARAMEL PIE
~Shared by Treva, NC
2 (14 oz) cans sweetened condensed milk
1 (9 inch) graham cracker crust
1 (8 oz) container frozen whipped topping, thawed
1 (1.4 oz) English toffee candy bar, coarsely chopped
Pour condensed milk in a 1 quart electric slow cooker. Cover and cook 6
to 7 hours or until mixture is the color of peanut butter, stirring
mixture with a wire whisk every 30 minutes. Pour into graham cracker
crust; cool. Spread whipped topping over top, and sprinkle with chopped
candy bar. Cover and chill.
Yield: 1 pie.
PATRIOTIC DUMP CAKE
~Shared by Barb, Chula Vista, CA
Ingredients
1 can cherry pie filling
1 C. Fresh blueberries
19 oz. Pkg. White cake mix
1 C. Butter, melted
1 C. Chopped nuts
Directions
In a 9x12" greased pan, layer the ingredients in the order listed. Bake
at 325 degrees for 45 minutes.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
INDIAN SPICED CAULIFLOWER AND POTATOES
~Shared by Ann, Mims, FL
1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeno, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water
Put oven rack in upper third of oven and place a shallow baking pan on
rack. Preheat oven to 475F.
Toss cauliflower and potatoes together in a bowl with 3 tablespoons
oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and
roast, stirring occasionally, until cauliflower is tender and browned
in spots and potatoes are just tender, about 20 minutes.
While vegetables are roasting, cook onion, garlic, jalapeno, and ginger
in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate
heat, stirring frequently, until very soft and beginning to turn
golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric,
cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly,
2 minutes. Stir in water, scraping up any brown bits from bottom of
skillet, then stir in roasted vegetables. Cook, covered, stirring
occasionally, 5 minutes.
STUFFED PORK CHOPS WITH MUSHROOM PAN GRAVY
~Shared by Jim H., Calgary, Alberta, Canada
"My husband loves these pork chops and stuffing from Sam Choy, a well
known chef in Hawaii. Well, he loves almost every stuffing! He always
asks me to double the gravy too."
SERVES 4
4 pork chops, center cut, 1 1/2-inches thick
3/4 cup flour
4 tablespoons oil
3 cups chicken broth
1 cup onion, julienned
1 cup mushroom, sliced
4 tablespoons cornstarch
3 tablespoons water
salt and pepper, to taste
Stuffing:
1/2 cup butter
1 medium onion, minced
6 slices bacon, chopped
1 stalk celery, minced
1/2 cup fresh spinach, chopped
1 medium apple, diced
2 1/2 cups chicken broth
1/2 tablespoon poultry seasoning
1/2 cup raisins (optional)
3 cups stuffing cubes
salt and pepper, to taste
To prepare pork chops for stuffing, make a 2-inch-wide slit on edge of
chop opposite the bone and cut into center, making a deep enough pocket
to hold stuffing in the middle of each chop. Set aside.
To make stuffing, saute minced onions, bacon, celery, spinach and
apples in butter until onions look translucent. Add chicken broth and
poultry seasoning and bring to a boil. Add raisins and cook 3 minutes,
or until soft. Remove from heat. Add croutons, or stuffing mix, stir,
season with salt and pepper and set aside until cooled to room
temperature.
Divide stuffing into four equal portions and stuff pork chops. Season
stuffed chops with salt and pepper and dust with flour.
In a pan large enough to hold the 4 chops, heat oil on medium high heat
and brown the chops (about 2 to 3 minutes on each side), then reduce
heat to medium. Add chicken broth, julienned onions, and mushrooms.
Bring to a boil, then cover with foil, or an oven-proof lid, and bake
in 350ºF oven for 35 to 40 minutes. Remove pork chops when done and
keep warm while making pan gravy.
Place pan with drippings on medium heat and skim off fat. Bring to a
boil, then reduce to simmer. Thicken with cornstarch/water mixture by
adding gradually until gravy reaches the consistency you like.
Source: Recipezaar
ONE POT CHICKEN RICE DINNER
~Shared by Linda H., Rosharon, TX
Chicken and rice is a comfort food, and this is a great combination.
4 tablespoons butter, divided
3 tablespoons flour
1 teaspoon dried leaf thyme or tarragon
1 cup chicken broth
1 cup milk
2 cups diced cooked chicken
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cooked rice
1 cup frozen peas, thawed
1 tablespoon fine dry bread crumbs
1 tablespoon Parmesan cheese, grated
Melt 3 tablespoons of butter in a saucepan over medium heat. Blend in
flour and thyme and cook 1 minute. Do not brown. Gradually stir in
broth and milk, cooking and stirring until thickened and smooth. Stir
in chicken and add salt and pepper; set aside. Grease a 1 1/2 quart
shallow baking dish. Spread rice in prepared baking dish; sprinkle with
the peas and pour creamed chicken over all. Dot with
remaining tablespoon of butter then sprinkle with bread crumbs and
cheese. Bake chicken and rice recipe at 400° until hot and bubbly,
about 20 minutes.
Serves 4.
MARBLED NEW YORK-STYLE CHEESECAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Servings: Makes one (9-inch) cheesecake
Ingredients
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup sugar
1/3 cup butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated
milk)
4 eggs
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 (1-ounce) squares semi-sweet chocolate, melt
Instructions
Preheat oven to 350ºF. Combine graham cracker crumbs, walnuts, sugar
and butter; press firmly on bottom of 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE
BRAND® until smooth. Beat in eggs, flour and vanilla.
Measure 1 1/2 cups batter into medium bowl. Add melted chocolate; mix
well. Spoon half the vanilla batter into prepared pan then half the
chocolate batter. Repeat process ending with chocolate batter. With
metal spatula or table knife, gently swirl batter to marble. Bake for
50 to 60 minutes or until center is set. Cool. Chill. Garnish as
desired. Store leftovers covered in refrigerator.
TAMALES
~Shared by Johnny, LA
Makes about 2 dozen tamales.
Ingredients
5 cups shredded beef chicken or shredded pork filling
1 package (8 ounces) dried corn husks
2/3 cup lard or shortening
4 cups masa harina flour (Mexican corn masa mix)
2 tsp salt
3 cups broth from filling or water
1/3 cup lard or vegetable shortening
Directions
SORT corn husks, setting aside any torn ones. Soak intact husks in warm
water for at least 1 hour or until softened and easy to fold.
BEAT 2/3 cup lard in large mixer bowl until creamy. Combine masa harina
and salt in medium bowl. Alternately add masa harina mixture and broth
to lard, mixing well after each addition. Gradually add melted lard,
mixing until consistency of thick cake batter (masa).
SPREAD 1/4 cup masa, using back of spoon, to form a square in the
center of one husk. Place about 1/4 cup meat filling in center of masa
square. Fold right then left edge of husk over masa. Fold up bottom
edge. Repeat with remaining ingredients.
PLACE vegetable steamer in pot with lid; add water to just below
steamer. Arrange tamales upright in steamer rack. Cover top of tamales
with reserved dry husks and a damp towel; cover. Bring to a boil;
reduce heat to low. Steam, adding water as needed, for 2 to 2 1/2 hours
or until masa pulls away from husks.
ONION POPPY SEED DRESSING
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/3 C. cider vinegar
1/2 C. sugar
1/2 large sweet onion cut into wedges
1 t. groung mustard
1 C. vegetable oil
1 t. poppy seeds
In a blended combine the vinegar, sugar, onion and mustard.
Cover and process until blended. While processing, gradually
add oil in a steady stream. Stir in poppy seeds.
Refrigerate until serving.
ABM BUTTERY SWEET BREAD
~Shared by Doe, Okanagan, B.C., Canada
1 1/2 POUND LOAF
1/2 cup milk
1/3 cup water
1 large egg
1/4 cup butter or margarine cut up
1 teaspoon salt
3 1/3 cups bread flour
1/4 cup sugar
2 teaspoons bread machine yeast
Add ingredients to bread machine pan in the order suggested by
manufacturer.
Recommended cycle: Basic/white bread cycle; light or medium setting.
THREE CHEESE CRAB QUESADILLAS
~Shared by Jim D., WA
Yields 4 quesadillas (32 wedges)
Delicious appetizer that's great for holiday entertaining!
INGREDIENTS
1 1/2 cups (8 oz.) fresh, cooked or chopped imitation crabmeat
1 cup (4 oz.) shredded Monterey Jack cheese, divided
1/2 cup (2 oz.) shredded mozzarella cheese
1/2 cup (2 oz.) shredded cheddar cheese
1 jar (12 oz.) CROSSE & BLACKWELL® Seafood Cocktail Sauce,
divided
2 green onions, thinly sliced
1 clove garlic, finely chopped
8 8-inch soft taco-size flour tortillas
4 tablespoons butter as needed (approximately 1 tablespoon per
quesadilla)
DIRECTIONS
Combine crabmeat, 1/2 cup Monterey Jack cheese, mozzarella cheese,
cheddar cheese, 1/2 cup CROSSE & BLACKWELL® Seafood Cocktail
Sauce, green onions and garlic in medium bowl; mix well. Spread about
1/2 cup mixture onto each of 4 tortillas; sprinkle evenly
with remaining Monterey Jack cheese. Top with remaining tortillas.
Melt about 2 teaspoons butter in large skillet over medium-high heat.
Add one quesadilla; cook for 2 to 3 minutes on each side or until
golden brown. Repeat with remaining butter and quesadillas. Cut each
quesadilla into eight wedges. Serve with remaining cocktail sauce.
Source: bestdressedmeals.com
BANANA SPLIT SMOOTHIES
~Shared by Treva, NC
2 medium ripe bananas
1 can (8 ounces) crushed pineapple, drained
1 & 1/2 cups milk
1/2 cup fresh or frozen unsweetened sliced strawberries
2 Tbsp. honey
5 ice cubes
Combine the first five ingredients in a blender. Cover and process
until smooth. Gradually add ice, blending until slushy. Pour into
chilled glasses.
CHERRY CREAM PUDDING
~Shared by Larry Holmes, Toronto, Ontario
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners’ sugar
3/4 cup heavy cream
1 teaspoon vanilla extract
12 ounces sweet cherries, halved and pitted
4 sweet cherries with stems, optional
In a small bowl, using an electric mixer, beat cream cheese and sugar
until the mixture is smooth and fluffy. Slowly beat in cream
and vanilla until soft peaks form.
Using a rubber spatula, fold cherries into the cream mixture.
Spoon the pudding into four goblets or small glass bowls. Top
each serving with a cherry, if desired, and serve.
Serves 4
TEX-MEX MACARONI SALAD
~Shared by Leasa, IA
Leasa owns Leasa's
Creations, a fabulous catering business in Holstein,
IA.
I found this in a Yahoo group submitted by Ester...wow!
1 lb cooked macaroni, drained and rinsed
1 large jar of salsa
1 bag frozen corn, thawed
1 can black beans, drained and rinsed
1-2 tomatoes, diced
juice of 1 lemon
freshly ground pepper to taste
Mix all together and chill.
REUBEN CASSEROLE
~Shared by Linda H., Rosharon, TX
1 32-ounce bag sauerkraut, very well-drained
1 pound deli-style corned beef, chipped
1 8-ounce bottle Thousand Island dressing
1 pound Swiss cheese, sliced
12 slices buttered rye bread, cut in 1-inch pieces
Preheat oven to 350 degrees
In the bottom of a 13-by-9-by-2-inch casserole, layer the sauerkraut
(we squeezed it dry with our hands), corned beef, dressing and cheese.
Top with the buttered rye bread cubes. Bake, uncovered, for 30 minutes
(ours took 45 minutes to warm thoroughly). Let cool slightly to set and
it's ready to go.
Tester's note: We recommend using 1/2 bottle of dressing
SURPRISING CARROT CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
In a large bowl mix well:
2 large eggs
3/4 cup Best Foods Mayo (Hellmann's)
1 (8 ounce) can crushed pineapple in own juice, undrained.
2 cups shredded carrots
3/4 cup walnuts
1/2 cup raisins (I use golden )
Optional: 1/2 cup coconut
Separately mix well:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 cups sugar
Mix dry ingredients into the wet by hand just till mixed, don't
over-beat.
Bake at 350 degrees F in greased and floured pan - 2 (9-inch) pans or 1
(9 x 13-inch) pan for 30 to 35 minutes.
When completely cool frost and refrigerate. (Frosting recipe below or
use whipped cream.)
Frosting
1 stick (1/2 cup) butter
1 (8 ounce) package Philadelphia cream cheese (I use reduced fat)
2 teaspoons real vanilla extract
2 cups powdered sugar
Source: recipegoldmine.com
SLOW ROASTED CHICKEN
~Shared by Johnny, LA
This recipe is a great way to roast a large chicken.
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 very large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all the spices.
Remove giblets from chicken, clean the cavity well and pat dry with
paper towels. Rub the spice mixture into the chicken, both inside and
out, making sure it is evenly distributed and down deep into the skin.
Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in a
shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours
(yes, 250 degrees for 5 hours). After the first hour, baste chicken
occasionally (every half hour or so) with pan juices. The pan juices
will start to caramelize on the bottom of pan and the chicken will turn
golden brown. If the chicken contains a pop-up thermometer, ignore it.
Let chicken rest about 10 minutes before carving.
STUFFED GRAPE LEAVES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 pounds ground lamb
2 medium onions, finely chopped
2/3 cup long grain white rice
2/3 cup pine nuts
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped fresh mint
1 (8 ounce) jar grape leaves, drained and rinsed
1 1/2 cups water
Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a
bowl until evenly combined. Gently open up a grape leaf, and place
rib-side down onto your work surface. Place a rounded tablespoon of the
meat mixture into the center of the grape leaf. Fold the bottom of the
leaf over the meat, fold in the sides, and roll into a tight cylinder.
Place the rolled grape leaf into a large skillet, seam-side down.
Repeat with remaining grape leaves, packing them in a tight, single
layer.
Pour the water into the skillet, and bring to a simmer. Reduce heat to
medium-low, cover, and simmer until the rice is tender, 50 to 55
minutes. Check occasionally and add more water if needed. Pour off
water before serving.
ORANGE DREAM CHEESECAKE
~Shared by Doe, Okanagan, B.C., Canada
1/4 c graham crumbs
2/3 c boiling water
85g Orange jello
1 c cottage cheese-try plain yogurt
250g tub Philly Light Spreadable Cream Cheese
2 c Cool Whip, thawed
Sprinkle crumbs onto bottom of 8-9" springform or 9" pie plate sprayed
with pam. Stir boiling water into jello in lg bowl, 2 min at least
until dissolved. Cool 5 mins. Pour into blender container. Add cheeses,
cover. Blend on med speed until well blended, scrape down sides occ.
Pour into lg bowl. Add whipped topping, stir gently until
well blended. Pour into prepared pan, smooth top. Chill 4 hrs or until
set.
CLAM CHOWDER
~Shared by Jim D., WA
1/2 pound of bacon, fried and cut in pieces
2 tsp. bacon drippings
1 medium onion, cut up
8 small potatoes cut up in chunks (we leave on the peel)
1 pint fresh clams with liquor (juice) cut in small pieces
2 celery stalks, cut in small pieces
4 and one half cups of water
2 8-oz. bottles of clam juice
Salt and fresh ground pepper
In a large pot, cook onions in bacon drippings. Add all other
ingredients to pot and heat to a boil. Reduce heat and simmer for 50
minutes or until potatoes are tender
The Skinny: Use low fat bacon.
VENISON MEAT LOAF
~Shared by Treva, NC
1 Tbsp. vegetable oil
One quarter cup butter
2 large onions, chopped
2 cloves garlic, minced
2 pounds ground venison
1 pound ground pork
2 carrots, grated
One quarter cup fresh parsley, chopped
1 egg, beaten
One half tsp. dried thyme
Salt and pepper to taste
Spread oil over the bottom and sides of a roasting pan. Preheat oven to
350 degrees. In a large skillet melt butter and brown onions and
garlic. Transfer onions and garlic to a deep bowl. Add meats, carrots,
parsley, egg, dried thyme and salt and pepper and mix together
thoroughly. Transfer to the oiled roasting pan and shape into a loaf.
Bake for 90 minutes or until juices run clear. If you cannot find
venison, use lean ground beef or buffalo.
The Skinny: Use the leanest venison and pork you can find. You can also
use an egg substitute.
SWISS STEAK DINNER FARE
~Shared by Patricia, Charlevoix, MI
2 slices bone-in chuck roast (1 inch thick)
1/4 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1 medium onion, finely diced
1 medium green pepper, finely diced
1 cup stewed tomatoes
Cut any fat and sinew away from the meat. Mix together flour, salt and
pepper, pound into both sides of meat. Melt a small piece of beef fat
in 12-inch skillet, enough to give a heavy film of fat. Brown steak
thoroughly on all sides. Add onion, pepper and tomatoes, cover tightly
and simmer until meat is tender - about 1 1/2 hours. Serve with snap
beans, rice, a bread tray, fruit salad and favorite beverage.
LONG GRAIN & WILD RICE MIX
(Like Uncle Ben's®)
~Shared by Julia, TX
A seasoned wild rice recipe with mushrooms and other vegetables.
INGREDIENTS:
1/4 cup butter
1 cup raw wild rice
1/2 cup chopped onion
3/4 cup chopped celery
1/4 cup chopped carrot
1 cup sliced mushrooms
3 cups chicken broth
1/4 teaspoon poultry seasoning
salt and pepper to taste
1/4 cup toasted slivered almonds*
PREPARATION:
Melt butter in a large heavy skillet. Sauté wild rice, onion, celery,
carrots, and mushrooms until vegetables are golden brown. Add chicken
broth and poultry seasoning. Cover and simmer for 30 to 40 minutes,
until rice is tender. Taste and add salt and pepper. Top with toasted
slivered almonds just before serving.
Serves 4.
*To toast the almonds, spread out in a single layer on a baking sheet.
Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or,
toast in an ungreased skillet over medium heat, stirring, until golden
brown and aromatic.
Source: Diana Rattray, About.com
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OVEN-FRIED FISH FILLETS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
1/3 cup fine, dry, unseasoned breadcrumbs
1/4 teaspoon salt
Freshly ground pepper to taste
1 pound sole fillets
1 tablespoon extra-virgin olive oil
1/2 cup Tarragon Tartar Sauce (recipe follows)
Lemon wedges
Instructions
1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Place breadcrumbs, salt and pepper in a small dry skillet over
medium heat. Cook, stirring, until toasted, about 5 minutes. Remove
from heat. Brush both sides of each fish fillet with oil and dredge in
the breadcrumb mixture. Place on the prepared baking sheet.
3. Bake the fish until opaque in the center, 5 to 6 minutes.
4. Meanwhile, make Tarragon Tartar Sauce.
5. To serve, carefully transfer the fish to plates using a spatula.
Garnish with a dollop of the sauce and serve with lemon wedges.
Nutrition Information
Per serving: 198 calories; 5 g fat (1 g sat, 3 g mono) ; 48 mg
cholesterol; 5 g carbohydrate; 29 g protein; 0 g fiber; 267 mg sodium;
26 mg potassium; .
Nutrition bonus: Selenium (47% daily value).
Exchanges: 4 very lean meat, 1 fat
0 Carbohydrate Servings
Tarragon Tartar Sauce
Makes about 1 1/4 cups
Ingredients
1/2 cup nonfat or low-fat plain yogurt
1/2 cup reduced-fat mayonnaise
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1/4 cup finely chopped dill pickle
1 tablespoon drained capers, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
1 clove garlic, minced
Whisk yogurt, mayonnaise, sugar, mustard and lemon juice in a small
bowl. Stir in pickle, capers, parsley, tarragon and garlic.
The sauce will keep, covered, in the refrigerator for up to 4 days.
Nutrition Information
Per tablespoon: 22 calories; 2 g fat (0 g sat, 0 g mono); 2 mg
cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 78 mg sodium; 6
mg potassium.
0 Carbohydrate Servings
Exchanges: free food
Source: EatingWell.com
COUNTRY SWISS AND HAM APPETIZERS
~Shared by Treva, NC
PREP 15 min.
COOK 25 min.
TOTAL 40 min.
INGREDIENTS
2 cups very stiff mashed potatoes
2 cups finely chopped cooked ham
1 cup (4 ounces) shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup minced onion
1 egg, well-beaten
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3-1/2 cups corn flakes, crushed
DIRECTIONS
Combine all ingredients except corn flakes; chill. Shape into 1-in.
balls and roll in corn flakes. Place on greased baking sheet and bake
at 350° for 25-30 minutes. Serve while hot. Yield: about 8 dozen.
Nutrition Facts One serving: (2 each) Calories: 52 Fat: 3 g Saturated
Fat: 1 g Cholesterol: 11 mg Sodium: 158 mg Carbohydrate: 4 g Fiber: 0 g
Protein: 2 g
Source: Country Woman
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GARDEN STIR-FRY
~Shared by Mary S., Nashville, TN
Yield: About 3 cups (4 Servings)
INGREDIENTS
- 1 tablespoon olive oil
- 1 large clove garlic, minced
- 1 cup bite-size pieces broccoli florets
- 1 cup bite-size cauliflower floret pieces
- 1/4 cup Homemade chicken broth, Vegetable broth, or canned
reduced-sodium chicken broth
- 1/2 cup sliced carrot (1/2-inch diagonal slices)
- 1/4 cup thinly sliced red bell pepper
- 2 large eggs, or 1/2 cup egg substitute
- 1 tablespoon fat-free milk
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 teaspoons whole cashews
- 1 tablespoon light soy sauce (optional)
DIRECTIONS
Place a large non-stick skillet over high heat. Add the oil and garlic
and stir-fry for 30 seconds; reduce the heat to medium.
Add the broccoli and cauliflower and stir-fry for 1 minute. Add 2
tablespoons of the broth; cover and cook, stirring frequently, for
about 3 minutes. Remove the vegetables from the skillet and set aside.
Add the remaining 2 tablespoons broth to the skillet; add the carrot
and bell pepper. Stir-fry for 2 to 3 minutes, or until the vegetables
are crisp-tender.
Return the broccoli and cauliflower to the skillet and stir-fry to heat
through, about 1 minute more.
In a small bowl, combine the eggs, milk, salt, and pepper. Beat until
foamy and well blended. Pour the egg mixture over the vegetables. Cook,
stirring from the bottom, until the eggs are no longer runny.
Serve the vegetables garnished with cashews. Sprinkle with soy sauce,
if desired.
Nutritional Information Per Serving (about 3/4 cup): Calories: 108,
Fat: 7 g, Cholesterol: 106 mg, Sodium: 358 mg, Carbohydrate: 7 g,
Dietary Fiber: 3 g, Protein: 6 g
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
Source: The New Family Cookbook For People With Diabetes
BRAISED GARLIC CLOVES
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 large bulbs garlic, separated into cloves, but not peeled
- 1/2 cup chicken broth, reduced-fat, reduced-sodium
- 2 teaspoons olive oil
DIRECTIONS
Combine the garlic, broth, and oil in a small saucepan. Cover and
simmer over low heat until the garlic is tender, about 15 minutes.
Drain off the liquid and discard.
Serve the unpeeled garlic cloves around meat, poultry, or roasted
vegetables.
Nutritional Information Per Serving (About 6 cloves): Calories: 27,
Fat: 0 g, Cholesterol: 0 mg, Sodium: 3 mg, Carbohydrate: 6 g, Dietary
Fiber: 0 g, Sugars: 5 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable
Source: "The New Family Cookbook for People with Diabetes"
TABOULI
~Shared by Mary S., Nashville, TN
Yield: 6 (1/2 cup) servings
INGREDIENTS
- 1 cup dry bulgur wheat
- 1-1/2 cups boiling water
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt, or to taste (optional)
- 2-3 drops hot pepper sauce (optional)
- 1/4 cup sliced green onion tops
- 2 tablespoons fresh mint leaves or 1/2 teaspoon dried mint
- 1/2 cup coarsely chopped fresh parsley
- 1 large tomato, diced
- 1 small cucumber, peeled, seeded, and diced
DIRECTIONS
In a large bowl, combine the bulgur and boiling water. Cover and let
stand 15 to 20 minutes, until the bulgur has softened and most of the
water has been absorbed. Drain in a sieve. Return the bulgur to the
bowl.
Add the lemon juice, oil, garlic, salt (if desired), and hot pepper
sauce (if desired). Stir to mix well. Stir in the onions, mint,
parsley, tomato and cucumber. Stir the vegetable mixture into the
bulgur.
Serve at once, or cover and refrigerate several hours. Stir before
serving. Leftover tabouli will keep in the refrigerator for 2 to 3
days.
Nutritional Information Per Serving (1/2 cup): Calories: 135, Fat: 5 g,
Cholesterol: 0 mg, Sodium: 12 mg, Carbohydrate: 21 g, Dietary Fiber: 5
g, Sugars: 2 g, Protein: 4 g Diabetic
Exchanges: 1 Starch, 1 Vegetable, 1/2 Monounsaturated Fat
Source: "The Diabetes Snack Munch Nibble Nosh Book"
BROCCOLI AND LENTIL SOUP
~Shared by Mary S., Nashville, TN
Yield: 4 to 6 servings
INGREDIENTS
- 1-1/2 teaspoons vegetable oil
- 2 teaspoons crushed garlic
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 large carrot, chopped
- 4 cups chicken stock (Using low-sodium chicken stock
will lower the sodium per serving)
- 2-1/2 cups chopped broccoli
- 3/4 cup dried green lentils
- 2 tablespoons grated Parmesan cheese
DIRECTIONS
In a large nonstick saucepan, heat oil; saute garlic, onion, celery,
and carrot until softened, approximately 5 minutes.
Add stock, broccoli and lentils; cover and simmer for 30 minutes,
stirring occasionally, or until lentils are tender.
Puree in food processor until creamy and smooth. Serve sprinkled with
Parmesan.
Nutritional Information Per Serving:
Calories: 139, Carbohydrate: 20 g, Fiber: 4 g, Protein: 10 g,
Fat: 3 g, Sodium: 999 mg, Cholesterol: 2 mg
Diabetic Exchanges: 1 Starch, 1 Lean Meat
Source: The Best Diabetes Cookbook
ROASTED POTATOES WITH GARLIC AND ROSEMARY
~Shared by Mary S., Nashville, TN
Yield: 8 to 12 wedges (4 servings)
INGREDIENTS
- 2 large baking potatoes or 3 medium potatoes (1-1/4 pounds
total), each cut in 4 wedges
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon crushed rosemary
- 1/4 teaspoon salt
DIRECTIONS
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with
nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic,
rosemary, and salt in a small bowl. Brush the potatoes lightly with the
oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from
the pan every 15 minutes.
Nutritional Information Per Serving (2 to 3 wedges):
Calories: 136, Fat: 3 g, Cholesterol: 0 mg, Sodium: 155 mg,
Carbohydrate: 24 g, Dietary Fiber: 4 g, Sugars: 3 g, Protein: 3 g
Diabetic Exchanges: 1-1/2 Starch, 1/2 Fat
Source: "The New Family Cookbook for People with Diabetes"
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BROCCOLI-POTATO PANCAKES
~Shared by Treva, NC
I LOVE POTATOES prepared in any way. I came up with this recipe by
combining two recipes for broccoli and potato "latkes". These are easy
to prepare and make a delicious side dish. —Patricia Kile Plymouth
Meeting, Pennsylvania
SERVINGS 2
PREP 15 min.
COOK 15 min.
TOTAL 30 min.
1 cup fresh or frozen finely chopped broccoli
1 cup boiling water
3 eggs
2 green onions, sliced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 large baking potato, peeled
Vegetable oil
In a bowl, combine broccoli and boiling water. Let stand for 5 minutes;
drain thoroughly. In another bowl, beat eggs. Add onions, flour, salt
and pepper; mix well. Add broccoli. Just before cooking, finely shred
potato; add to broccoli mixture. In a large skillet, heat about 1/4 in.
of oil over medium-high heat. Pour batter by 1/2 cupfuls into skillet.
Fry over medium heat for 3-4 minutes on each side or until lightly
browned. Yield: 2 servings.
Nutrition Facts One serving: (3 each) Calories: 301 Fat: 8 g Saturated
Fat: 2 g Cholesterol: 319 mg Sodium: 708 mg Carbohydrate: 43 g Fiber: 5
g Protein: 15 g
Source: Reminisce Extra
CHINESE SPARERIBS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep Time: 5 Minutes
Cook Time: 40 Minutes
Ready In: 45 Minutes
Servings: 2
"After searching the internet for a good Chinese Spareribs recipe and
not finding any that caught my eye, I decided to make my own. This
recipe is pretty simple, and yields tender, juicy, tangy ribs. In
Japan, I cooked this in the fish broiler, but it should be fine on the
grill or in the oven."
Ingredients:
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs
Directions:
1.In a shallow glass dish, mix together the hoisin sauce, ketchup,
honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and
five-spice powder. Place the ribs in the dish, and turn to coat. Cover
and marinate in the refrigerator for 2 hours, or as long as overnight.
2. Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler
tray with enough water to cover the bottom. Place the grate or rack
over the tray. Arrange the ribs on the grate.
3. Place the broiler rack in the center of the oven. Cook for 40
minutes, turning and brushing with the marinade every 10 minutes. Let
the marinade cook on for the final 10 minutes to make a glaze. Finish
under the broiler if desired. Discard any remaining marinade.
Source: Allrecipes.com
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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CLASSIC MEAT LOAF
Prep: 40 min.
Bake: 60 min.
Ingredients
2 Tbsp. unsalted butter
1-1/4 cups onion, finely diced
1-1/4 cups portobello or desired mushrooms, finely chopped
1/2 cup celery, finely diced
1/2 tsp. dried thyme
1 tsp. finely chopped garlic
1/2 cup grated carrot
1 cup fresh bread crumbs
1/2 cup half-and-half or milk
2 eggs
1-1/2 lb. ground chuck
1/2 lb. ground pork
4 slices bacon, finely chopped
1-3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup ketchup
2 Tbsp. brown sugar
2 tsp. cider vinegar
Directions
1. Preheat oven to 350 degrees F. In large skillet heat butter until
melted and foaming. Add onions, mushrooms, and celery. Season to taste
with kosher salt and black pepper. Cook 3 minutes, being careful not to
brown.
2. Sprinkle thyme over onion mixture. Rub garlic and pinch of salt into
paste; add garlic. Cook and stir until onions are tender and
translucent. Stir in grated carrot; remove from heat. Cool completely.
Meanwhile, soak bread crumbs in half-and-half; lightly beat in eggs.
3. In large mixing bowl combine ground meats, bacon, cooled vegetables,
and bread crumb mixture. Sprinkle the 1-3/4 teaspoons salt and the
pepper. Using hands, mix until well blended.
4. Turn mixture into rectangular baking dish. Using hands, shape into a
9x5-inch loaf. Make shallow indentation around sides. Serves 8.
For Ketchup Topping: Combine ketchup, brown sugar, and vinegar. Spoon
over top of meat loaf. Bake on middle rack for 1 hour or until meat
thermometer reaches 155 degrees F. Let rest 10 minutes before slicing.
Nutrition Facts
Calories 518, Total Fat (g) 38, Saturated Fat (g) 15, Cholesterol (mg)
160, Sodium (mg) 1013, Carbohydrate (g) 19, Fiber (g) 1.5, Protein (g)
26, Vitamin C (DV%) 10, Calcium (DV%) 8, Iron (DV%) 17
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens
BUTTERY ALMOND COOKIES
1 cup butter, softened
1 cup confectioners' divided
2 cups flour
1 tsp vanilla
3/4 cup chopped almonds
In a small mixing bowl, cream the butter and 1/2 cup confectioners'
sugar. Add the flour and vanilla. Mix
well. Stir in the almonds. Shape into 1-inch
balls. Place 2 inches apart on ungreased baking
sheets. Bake at 350 F for 13-16 minutes or until the
bottoms are golden brown and the cookies are set.
Cool for 1-2 minutes before removing to wire racks to cool
completely. Roll in the remaining confectioners' sugar.
Makes about 4 dozen
Recipe Source: Taste Of Home
SLAW CASSEROLE
1 c. hot cooked grits
1 box jiffy cornbread mix
4 eggs, beaten
1 3/4 c. hot milk
1 stick butter
salt and pepper to taste
1 c. grated cheese
2 lb. hot, bulked sausage, cooked and drained
Layer sausage in bottom of casserole dish. Top with mixture of grits,
cornbread mix, eggs, hot milk, butter, salt and pepper. Top with
cheese. Bake 45 minutes at 325°.
MEXICAN CHICKEN
1/2 cup mayonnaise
1/4 cup lime or lemon juice
1 package taco seasoning mix
8 boneless skinless chicken breast halves
Heat broiler. Mix dressing, juice and seasoning mix. Place chicken on
rack of broiler pan. Brush with 1/2 of the dressing mixture. Broil 5-7
inches from heat for 8-10 minutes. Turn and brush with remaining
dressing mixture. Continue broiling 8-10 minutes or until tender. Serve
with Spanish rice and black beans, if desired.
Makes 8 servings.
MAPLE PECAN CRESCENT TWISTS
1/2 cup chopped pecans
3 Tbl. sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
2 (8 oz.) Pillsbury Crescent Rolls
2 Tbl. butter, melted
Glaze:
1/2 cup powdered sugar
1/4 tsp. maple extract
2 to 3 tsp. milk
Heat oven to 375 degrees. Lightly grease large cookie sheet. In small
bowl, combine pecans, sugar, cinnamon and nutmeg. Mix well. Separate
dough into 8 rectangles; firmly press perforations to seal. Brush each
with butter. Sprinkle 1 Tbl. sugar-nut mixture over each rectangle,
pressing in lightly. Start at long side and roll up each, pinching
edges to seal. With sharp knife, cut one roll in half lengthwise,
forming 2 strips. With cut side up, carefully overlap strips 2 times to
form twist. Press to seal cut ends together. Place on cookie sheet.
Repeat with rest of dough. Sprinkle with rest of sugar-nut mix. Bake
375 degrees for 10-15 minutes. In a small bowl, blend glaze and drizzle
over warm rolls.
8 servings.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
COWBOY SOUP
1 lb. ground beef
1 small onion, chopped
1 can whole tomatoes
1 can Rotel tomatoes
1 can Ranch Style beans
2 cans minestrone soup
Brown meat and onion; drain.
Combine all ingredients in a large saucepan (or Dutch oven), and simmer
until heated throughout.
Serve with cornbread.
RICE PILAF
1 tablespoon butter
1 small minced onion
1/4 teaspoon ground coriander
salt and ground pepper
1 cup long-grain rice
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons chopped fresh parsley
1/4 cup toasted sliced almonds
1. In a medium saucepan, melt butter over medium heat. Cook onion,
stirring occasionally, until golden brown, about 8 minutes.
2. Add coriander; season with coarse salt and ground pepper. Add rice;
cook, stirring, until edges are transparent, about 2 minutes.
3. Stir in 1 can chicken broth. Bring to a boil. Cover; simmer over low
heat until liquid is absorbed, about 15 minutes. Remove from heat; let
stand, covered, 10 minutes.
4. Stir parsley into rice. Sprinkle with almonds, and serve.
PLANTATION POPPY SEED CAKE
18 oz. pkg. yellow cake mix
1 small pkg. instant vanilla pudding mix
4 eggs
1/2 cup sour cream
1/2 cup cream sherry
1/2 cup oil
1/4 cup poppy seeds
Combine all ingredients, stirring until just blended. Beat at medium
speed of electric mixer exactly 2 minutes. Pour batter into a
well-greased 10-inch bundt pan or tube pan. Bake at 350 for 50 minutes
or until cake tests done. Serve warm or cool. If desired, serve with
fruit preserves, applesauce or ice cream.
Source: Southern Living 1979 Annual Recipes
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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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