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A
to Z
Recipes
July 22, 2009
Always
something to make you think,
laugh and cook.
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If you had to go to the web
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Good morning and welcome to your Wednesday edition of A to Z
Recipes Newsletter. I think our temperatures dipped into the
80's overnight. And I missed it. Darn!
Final plans are underway for our Great
Southeastern Escape (GSEE). The dates are August
11 - 17, 2009, and we've chosen New Smyrna Beach, Florida. The web site
has been updated to detail the trip including the luncheon we'll have
at Norwood's.
If you're in the area, let me know and we'll pull up another chair for
you. 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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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
We live in a participative universe. We are not neutral,
objective viewers. Our focus, our perceptions, and our
involvement help create that which we view. We impact a
person, an event, and an object by viewing and witnessing it.
There is no such thing as a neutral, unbiased, and uninvolved
spectator.
Hence, the next time you find yourself harshly judging another -
consider your own role in helping create that other.
 
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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Thank You for Dirty Dishes
~Shared by Leasa, IA
Thank God for dirty dishes, they have a tale to tell;
While others may go hungry, we're eating very well.
With home and health and happiness, I shouldn't want to fuss:
By the stack of evidence, God's been very good to us!
Source: Debra, Sioux City, IA
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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20 Ways to Save on Groceries - Spend less at the market —
starting today!
By Woman's
Day Staff
~Shared by Julia, TX
1. Shop alone. Too many hands make for long register receipts. Kids and
husbands often coerce you into buying more than you want to, especially
junk foods.
2. Buy only what you need. Most people load up on tomatoes, zucchini
and peppers, put them in the fridge and then forget about them. Plan
menus before you go, and buy only a few days’ worth of fruit and
vegetables. You’ll be surprised how much money you save when you stop
throwing stuff away.
3. Supersize. The best meat prices are on larger cuts, so have the
butcher cut a large roast into steaks, stew meat and a small roast.
Ground meat is usually cheaper in family-size packs; you can repackage
and freeze it. Check the freezer section for large bags of poultry and
seafood, too.
4. DIY and save. While the marinated roasts or chicken breasts in the
meat department may look tasty, you pay a high price for all that
liquid and seasoning. Instead, soak chicken breasts or inexpensive cuts
of meat in lemon juice or Italian salad dressing for a few hours before
cooking, or freeze in plastic freezer bags with some marinade. Instead
of buying chicken nuggets, bread your own chicken strips to cook or
freeze for later.
5. Don’t over-purchase. Just because an item on sale will save you
money doesn’t make it worth buying dozens. Limit yourself to a
reasonable number of boxes, bottles or cans of any one item in your
pantry, fridge or freezer at a time. Many products expire before you’ll
ever use them, and stores typically run sales on specific items
periodically, so you can replenish later. A lot of people shop for a
snowstorm when it’s really not necessary.
6. Say so long to snack packs. Single servings of cookies, chips,
crackers and juice may be very convenient, but they’re no value on a
volume basis. If you buy sandwich bags or use small containers to
create your own snack packages, not only will you save money, but
you’ll also have more control over how much—and what—your kids eat.
7. Weigh your choices. When purchasing prebagged produce, such as
apples, oranges or potatoes, put several bags on the scale to find the
heaviest. Sometimes they can vary by as much as a pound.
8. Go generic. In many cases, generic and store-label food and
household items are identical to or as good as name-brand products.
Cereals, crackers, chips, napkins and paper towels are usually
dependable and cost 20 to 30% less; stick to name brands for ketchup
and pasta sauces.
9. Compare cost per pound or cost per unit. Be sure to check the unit
cost. Sometimes the “economy” size isn’t always the best bargain,
especially when a smaller size is on sale.
10. Make friends with the butcher. Ask him what day of the week and
time they stock the “reduced for quick sale” area. You’ll get
substantial savings, sometimes $2 a pound or up to 50% off.
11. Check out the chicks. A roasting chicken is merely a large fryer,
relabeled and sold at a higher price. Don’t pay more for a different
label; find the biggest fryer for roasting.
12. Think ahead. Proper preparation can turn would-be waste into a
fresh new meal. If your family never finishes that last third of
lasagna, for instance, cut out a third before serving and freeze it.
13. Invest in a second freezer. You’ll save big on meat by stocking up
on specials.
14. Shop with leftovers in mind. Some foods are perfect for an encore
performance the following day, especially if you can present them
differently.
15. Learn when to leave leftovers behind. Not all meals are as
appealing on day two, so don’t buy more than you can eat in one
sitting. For instance, fish or dressed salad just isn’t as good the
next day, so buy and prepare just what you need.
16. Count on discount and clearance stores. Merchants such as Ocean
State Job Lot or Big Lots frequently offer cut-price groceries and
paper products.
17. Visit price clubs with a friend. Take a supply of boxes, bags and
resealable containers, and split purchases that you both want,
especially items like fresh fruit and spices.
18. Buy the Wednesday paper. That’s the day newspapers typically
include a food section where supermarkets advertise sales.
19. Cut corners on clipping coupons. Check out websites that offer
printable manufacturer coupons. (To find, type “grocery coupons” into
your search engine.)
20. Stock up on local, in-season fruits and veggies. Markets may import
out-of-season produce from other countries, but the price usually
reflects the airfare. If you’re going to cook the items, then freezing
in-season produce saves you money.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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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 Maine
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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How to Make a Woman Happy
~Shared by Jim H., Calgary, Alberta, Canada
It's not difficult to make a woman happy. A man only needs to be:
1. a friend
2. a companion
3. a lover
4. a brother
5. a father
6. a master
7. a chef
8. an electrician
9. a carpenter
10. a plumber
11. a mechanic
12. a decorator
13. a stylist
14. a sexologist
15. a gynecologist
16. psychologist
17. a pest exterminator
18. a psychiatrist
19. a healer
20. a good listener
21. an organizer
22. a good father
23. very clean
24. sympathetic
25. athletic
26. warm
27. attentive
28. gallant
29. intelligent
30. funny
31. creative
32. tender
33. strong
34. understanding
35. tolerant
36. prudent
37. ambitious
38. capable
39. courageous
40. determined
41. true
42. dependable
43. passionate
44. compassionate
WITHOUT FORGETTING TO:
45. give her compliments regularly
46. love shopping
47. be honest
48. be very rich
49. not stress her out
50. not look at other girls
AND AT THE SAME TIME, YOU MUST ALSO:
51. give her lots of attention, but expect little yourself
52. give her lots of time, especially time for herself
53. give her lots of space, never worrying about where she goes
IT IS VERY IMPORTANT:
54. Never to forget:
* birthdays
* anniversaries
* arrangements she makes
HOW TO MAKE A MAN HAPPY
1. Bring food
2. Show up naked
THE 5 STAGES OF A FEMALE'S LIFE
~Shared by Rusty, FL
1. To Grow Up
2. To Fill Out
3. To Slim Down
4. To Hold It In
AND
5. To Hell With It
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:
WARM RICE SALAD
~Shared by Larry Holmes, Toronto, Canada
3 tablespoons olive oil, divided
1 small onion, sliced
1 cup long-grain white rice
2 1/2 cups water
1 cup frozen green peas
1 cup sliced celery
1 tablespoon red-wine vinegar
1/2 teaspoon salt
1/2 teaspoon dried tarragon, crumbled
1/4 teaspoon ground black pepper
In a large skillet, heat 1 tablespoon oil over moderate heat.
Add onion and sauté until soft, ablaut 5 minutes. Stir rice
into the onion in the skillet and add water. Bring the rice
to a boil. Reduce heat to low, cover, and cook the rice for
10 minutes.
Using a fork, gently stir frozen peas into the rice mixture.
Cover and continue to cook the rice and peas until they are tender all
of the liquid has been absorbed, about 5 minutes. Remove the
skillet form the heat and let the rice stand covered, for 5 minutes.
Meanwhile, in a large bowl, combine celery, 2 tablespoon oil, vinegar,
salt, tarragon and pepper. Stir in the cooked rice and toss
until coated. Serve the salad warm or at room temperature.
Serves four.
TURKEY BREAST FILETS WITH BELL PEPPERS & BLACK OLIVES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 4/5 lb or 800 gr. turkey breast, thinly sliced
1/3 cup or 73 gr. unsalted butter
1 onion finely sliced
4 sweet bell peppers, stemmed, seeded, ribbed and cut into thin strips
1/4 lb or 100 gr. sweet pitted black olives
a dram of olive oil
3/4 cup or .2 litres dry white wine
salt and pepper
Saute the sliced turkey in the butter. Meantime, saute the onion in
another pot in a drop of oil, together with the peppers and olives.
Cover the pot and simmer the greens for at least 20 minutes. After 10
minutes add the turkey and the wine, leaving the lid ajar. When the
wine is almost completely evaporated, check seasoning, stir the meat,
cook for a few minutes more and serve.
Serves 6.
ITALIAN ZUCCHINI CRESCENT PIE
~Shared by Treva, NC
Whether you have a bounty of zucchini from your garden or you pick up a
few from the supermarket, this savory pie is a winner!
2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 Eggland's Best eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 teaspoons yellow mustard
1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high
heat. Add zucchini and onions; cook 6 to 8 minutes, stirring
occasionally, until tender. Stir in parsley flakes, salt, pepper,
garlic powder, basil and oregano.
2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture;
stir gently to mix.
3. Separate dough into 8 triangles. Place in ungreased 10-inch glass
pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan;
press over bottom and up sides to form crust. Firmly press perforations
to seal. Spread crust with mustard. Pour egg mixture evenly into
crust-lined pie plate.
4. Bake 18 to 22 minutes or until knife inserted near center comes out
clean. If necessary, cover edge of crust with strips of foil during
last 10 minutes of baking to prevent excessive browning. Let stand 10
minutes before serving.
GARLIC SHEPHERD'S PIE
~Shared by Linda H., Rosharon, TX
Chili sauce adds a slightly sweet touch to this potato-topped meat and
veggie pie.
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
2 cups frozen baby beans and carrots (from 1-pound bag)
1 cup sliced mushrooms (3 ounces)
2 cups Progresso® diced tomatoes (from 28-oz can), undrained
1 jar (12 ounces) beef gravy
2 tablespoons chili sauce
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1/2 package (7.2-ounce size) Betty Crocker® roasted garlic mashed
potatoes (1 pouch)
Water, milk and margarine or butter called for on potato mix package
2 teaspoons shredded Parmesan cheese
Heat oven to 350F. Cook beef and onion in 12-inch nonstick skillet over
medium heat, stirring occasionally, until beef is brown; drain well.
Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce,
basil and pepper. Heat to boiling; reduce heat. Cover and simmer about
10 minutes or until vegetables are tender.
While beef mixture is simmering, make potatoes as directed on package
for 4 servings, using 1 pouch Potatoes and Seasoning, water, milk and
margarine. Let stand 5 minutes.
Spoon beef mixture into ungreased square baking dish, 8x8x2 inches, or
2-quart casserole.
Spoon potatoes onto beef mixture around edges of dish. Sprinkle with
cheese. Bake uncovered 25 to 30 minutes or until potatoes are firm and
beef mixture is bubbly.
Source: Betty Crocker
MOIST CHEDDAR-GARLIC OVEN-FRIED CHICKEN BREAST
~Shared by Jim H., Calgary, Alberta, Canada
This is for serious garlic lovers and the chicken bakes out *so* moist
and tender! grated cheese may be sprinkled on top of the breast the
last 5 minutes of cooking if desired but that is only optional, double
all ingredients for more than four breasts and adjust the amount of
garlic to suit taste, for the coating amount you might be able to get
away with 5 or maybe 6 very small chicken breasts, but I would suggest
to increase the amount slightly --- to take this dish to yet another
level about 10 minutes before the cooking time is finished drizzle the
top of the chicken with a little pasta sauce then sprinkle mozzarella
cheese on top, return to oven for about 10 minutes until the chicken is
completely cooked and sauce is hot and cheese has melted, and for a
lemon-garlic flavor add in 3 tablespoons lemon juice to the melted
butter/garlic mixture --- *NOTE* for a healthier alternative Smart
Balance Butter Blend may be used in place of the melted butter --- you
will love this chicken!
SERVES 4
1/3 cup butter, melted
2 tablespoons minced garlic (use 2 tablespoons for extreme flavor!)
1 teaspoon garlic powder (can use more)
1/2 teaspoon seasoning salt or white salt (or to taste)
1/2 cup seasoned dry bread crumb (can use 3/4 cup)
1/2 cup finely grated cheddar cheese
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts
shredded cheddar cheese (optional) or shredded mozzarella cheese, use
any amount desired (optional)
Set oven to 350°F.
Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger
pan).
In a bowl, combine melted butter with fresh minced garlic, garlic
powder and salt.
In another bowl, combine breadcrumbs with 1/2 cup finely grated cheddar
cheese, Parmesan cheese and coarse ground black pepper.
Dip chicken in butter mixture; then in crumb mixture.
Place in prepared pan and bake uncovered for 30-35 minutes (placing the
chicken on a rack in a pan will produce an extra crispy crust).
**NOTE** for moist tender breasts cooking time should take no more than
at the most 35 minutes unless they are very large then you might have
to add on a couple extra minutes).
Top with shredded cheddar or mozzarella the last 5 minutes of cooking
(this is only optional.
**Note** the original directions stated to bake covered for half of the
cooking time, I have since changed it to bake uncovered the full time
for a crispier coating.
Source: Kittencal at Recipezaar
TRIPLE DECKER GRILLED CHEESE
~Shared by Doe, Oliver, B.C., Canada
This mile-high sandwich is the definition of comfort food, with three
layers of melted cheese, crisp bacon, and juicy tomato.
Prep time: 10 Minutes
Cook time: 15 minutes
Serves: 4-6
Butter or margarine
6 thick slices of bread (Whole wheat stands up to the heft of this big
sandwich)
One large tomato sliced crosswise into thin (1/4”) slices
4 slices sharp cheddar cheese
4 slices provolone cheese
6-8 strips of crisp cooked bacon
4 slices American cheese
Heat a large skillet over medium heat. Butter two pieces of bread on
one side, and place next to each other in the skillet. These are the
foundation slices for two sandwiches. Place a slice of cheddar on each
piece of bread in the skillet, and arrange tomato slices in a single
layer on each. Butter two more pieces of bread, and place them butter
side up over the tomato slices. When the bottom of each sandwich is a
crisp golden brown, use a spatula to carefully turn each sandwich. Now
place a slice of provolone on top of each sandwich, and 1-2 slices of
bacon. Top with the final slice of provolone. Butter two additional
slices of bread and place them, butter side up, on top each sandwich.
Again, When the bottom of each sandwich is a crisp golden brown, use a
spatula to carefully turn each sandwich. You may need to use your
fingers to keep the sandwich intact while turning. Now place a slice of
Swiss on each sandwich, then a layer of bacon, then the final layer of
Swiss. Butter the two final slices of bread andplace them, butter side
up, on top each sandwich. When the bottom is a crisp golden brown, use
a spatula to carefully turn each sandwich. You will almost certainly
need to use your fingers to keep the sandwich intact while turning.
Cook until golden,
Remove sandwiches to a cutting board, and cut on the diagonal to create
thick, layered triangle slices, and serve.
Variation: Sprinkle Italian Seasoning on the butter sides before
frying, for added flavor and great aroma.
Dill pickles and Tomato Soup are great alongside this beauty.
Source: Tod Dimmick, cookbook author and editor of www.tastingtimes.com
POACHED HALIBUT WITH TOMATO AND BASIL
~Shared by Jim D., WA
Prep Time: 5 min
Cook Time: 10 min
Serves: 4 servings
Ingredients
4 (6 to 8-ounce) portions halibut fillets
Salt and pepper
1 tablespoon olive oil
1 clove garlic, crushed
1 shallot, sliced
1/2 cup white wine, eyeball it
1 can diced tomatoes, well drained
1/4 lemon
20 leaves fresh basil, torn or rolled and shredded with your knife,
chiffonade
Directions
Season fish with salt and pepper. In a large skillet add the oil.
Arrange fish in the pan and turn to coat in oil, then add garlic,
shallots and wine. Top each fillet of fish with 1/4 of the tomatoes.
Place the pan on the stove top and bring the liquid to a boil over
medium high heat. Top the pan with a tight fitting lid and reduce heat
to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not
dry. Carefully transfer fish topped with tomatoes to dinner plates or
serving plate with a thin spatula. Spoon pan juices over the fish.
Squeeze the wedge of lemon over the cooked fish and top each fillet
with lots of torn or shredded basil. Serve immediately.
Source: Rachael Ray
WEST AFRICAN PEANUT SOUP
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup uncooked rice
1 (18 ounce) jar creamy peanut butter
chopped roasted peanuts (optional)
DIRECTIONS
Heat olive oil in a large stock pot over medium-high heat. Cook onion,
bell pepper, and garlic until lightly browned, about 5 minutes. Stir in
tomatoes with their juice, vegetable broth, pepper, and red pepper
flakes. Simmer, uncovered, for 15 minutes.
Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes,
or until rice is tender.
When rice is cooked, whisk in peanut butter and return to a simmer, and
serve. Garnish with chopped roasted peanuts, if desired.
SPAGHETTI ALLE VONGOLE
~Shared by Johnny, LA
4 dozen littleneck clams in their shells, the smaller the better. If
you use quahogs, you only need a dozen–just chop the clam meat fine.
2 tablespoons of sea salt
1 pound dry spaghetti
1/2 cup olive oil
4-8 garlic cloves, minced
1/2 cup white wine (Principessa Gavia is preferred)
2 tablespoons chopped flat-leaf parsley
Scrub the clam shells under cold running water. Cook the spaghetti
until al dente. In a heavy pan with a lid, heat the olive oil and sauté
the garlic. Add the clams in their shells and the white wine, bring to
a boil, cover the pan, and cook until the clams open. This should take
a few minutes, and feel free to add more wine. Discard clams that do
not open; you’ll find a few rejects in every bunch. Remove the clams
with a slotted spoon. Add the cooked spaghetti to the sauté pan,
stirring it into the sauce. Add the parsley. Serve in individual bowls,
topped with the clams.
BLACK OLIVE SPREAD
~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.
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 (4 ounce) can chopped black olives
3 green onions with tops, finely chopped
Blend cream cheese and mayonnaise until smooth. Add olives
and onions and refrigerate. Spread on slices of party rye bread.
GARLIC BUTTER
~Shared by Marilyn, Canton, OH
This is excellent. Has wonderful flavor and is so easy to make.
1 cup butter, softened
1 Tbsp. minced garlic
1/4 cup grated Parmesan cheese
1 Tbsp. garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika
In a small bowl, combine softened butter, minced garlic and parmesan
cheese. Season with garlic salt, Italian seasoning, pepper and
paprika. Mix until smooth.
GRILLED SHRIMP RELLENOS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
8 to 12 large fresh Poblano chiles
1 pound small, cooked shrimp
3/4 cup green onions, thinly sliced (including tops)
Green salsa
Sour cream
Place chiles on grill 4 to 6 inches over hot coals. Cook until chiles
are blistered and somewhat charred on one side. Remove and peel any
skin that removes easily. Slit lengthwise down the cooked side and
remove seeds.
Mix shrimp and onions and fill chiles with mixture. Place over medium
fire and cover grill with lid. Cook without turning until shrimp
mixture is hot to touch (5-7 minutes). Serve with salsa and sour cream.
BREEZY BANANA CARAMEL PIE
~Shared by Treva, NC
One prepared pie crust
4 bananas, ripe
One 8 oz. can sweetened condensed milk
1 cup whipping cream
1/8 cup powdered sugar
1 teaspoon vanilla
Fill the pan of your double boiler with water, place over high heat,
and bring to a boil. In the bowl of your double boiler pour in the
sweetened condensed milk. Reduce the heat to simmer, then cook for 1.5
hours, stirring from time to time.
(Remember to add more water to the bottom pan, when necessary, to keep
the pan from burning.) Bake pie crust according to manufacturer's
instructions. Set aside. When the caramel is thick and darker, remove
from heat and let cool slightly. Slice the bananas into pie crust.
Spread the caramel evenly over the bananas. Chill until cold (at least
4 hours).
Whip the cream with the sugar and vanilla until stiff peaks form.
Spread the whipped cream over the bananas and serve.
TEX-MEX LASAGNA
~Shared by Linda H., Rosharon, TX
Lasagna doesn't get any easier--or any tastier--than this.
INGREDIENTS:
2 8-oz. packages no-boil lasagna noodles
1 32-oz. jar thick salsa
1 15-oz. carton ricotta cheese
2 cups shredded cheddar or Monterey Jack cheese
1. Spray a 9-by-13-inch baking pan with vegetable spray. Soak the
noodles according to package instructions.
2. Spread a thin layer of salsa over the bottom of the dish. Top with a
single layer of noodles. Spread the noodles with half the ricotta,
one-third of the remaining salsa and half the grated cheese.
3. Add another layer of noodles, then spread with half the remaining
salsa and the rest of the ricotta. Add one more layer of noodles, then
top with the remaining salsa and the rest of the grated cheese. Bake
for 30 minutes at 350 degrees, or until the top is golden brown and the
sauce is bubbling. Let rest 10 minutes, then cut into squares.
Makes 8 servings.
BARTOLINO'S MARINARA SAUCE
~Shared by Jim H., Calgary, Alberta, Canada
This is a recipe from Bartolino's restaurant. It's delicious with the
meatballs I have posted, or with pasta alone. Serve over 8 ounces dried
pasta, cooked according to package directions.
SERVES 4 -6
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 (28 ounce) can tomatoes, cut up
1/4 cup dry red wine (optional)
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/2 cup snipped fresh basil
2 teaspoons sugar
In a medium saucepan, cook onion and garlic in hot oil over medium heat
until onion is tender.
Stir in undrained tomatoes, wine (if you like), salt, cayenne pepper
and black pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, 25 to 30 minutes or until desired consistency,
stirring occasionally.
Stir in basil and sugar.
Cover; cook 5 minutes more.
Serve over pasta.
Source: Recipezaar
POTATO GRATIN WITH SWISS CHEESE
~Shared by Doe, Oliver, B.C., Canada
Serves: 12
Preparation time: 15 minutes
Total time: 1 hour, 30 minutes
1 1/2 cups half-and-half, divided
3 tablespoons all-purpose flour
6 ounces shredded Swiss cheese or crumbled goat cheese
1 1/4 cups reduced fat milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
3 garlic cloves, minced
1 tablespoon fresh chopped thyme or 1 teaspoon chopped rosemary
8 cups thinly sliced Yukon gold potatoes, peeled if desired (about 4
pounds)
1 cup panko bread crumbs mixed with a few tablespoons grated Parmesan
cheese, optional
Preheat oven to 400 degrees. Combine 2 tablespoons half-and-half with
flour in a large bowl, stirring with a whisk. Whisk in the remaining
half-and-half, cheese, milk, salt, pepper, nutmeg, garlic and thyme or
rosemary.
Arrange half of the potato slices in a single layer in an 11-by-7-inch
baking dish coated with cooking spray. Pour half of the milk mixture
over potato slices, stirring the milk mixture immediately before
adding. Repeat procedure with remaining potato slices and milk mixture.
Bake for 40 minutes.
Sprinkle on the panko bread crumb mixture and continue baking 20-30
minutes more or until potatoes are tender and golden brown at the
edges. Remove from oven and let stand 15 minutes before slicing. Cut in
squares or other shapes.
CHICKEN BAKED IN YOGURT SAUCE
~Shared by Jim D., WA
Total Time: 13 Hours 10 Minutes
Makes 4 servings
INGREDIENTS
1 tablespoon minced garlic
1 tablespoon minced fresh peeled ginger
1/8 teaspoon red pepper flakes, to taste (optional)
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground paprika
1-1/2 teaspoons turmeric
2 teaspoons chopped fresh rosemary, or 1 teaspoon dried
1 tablespoon chopped shallots
2 teaspoons fresh squeezed lemon juice
2 cups (1 pint) plain low-fat yogurt
2 whole chicken breasts, skinned, fat removed, and split in half to
equal 4 pieces
DIRECTIONS
In a cup or small bowl, combine the seasonings, shallots, lemon juice,
and yogurt.
Pour the mixture into a baking dish and add the chicken breasts,
turning them over to coat well with the yogurt mixture. Cover and
refrigerate overnight or for several hours.
Preheat the oven to 350 degrees F. Uncover the chicken and bake for 1
hour.
PIZZA MARGHERITA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 t. active dry yeast
1 C. warm water
2 T. olive oil
1 t. sugar
1 t. salt
3 C. bread flour
Topping:
2 (14 oz) cans diced tomatoes, drained
20 fresh basil leaves thinly sliced
8 C. shredded Mozzarella cheese
2 t. dried oregano
1/2 t. crushed red pepper flakes
1/8 t. salt
1/8 t. pepper
2 T. olive oil
In a large mixing bowl, dissolve yeast in warm water. Add the
oil, sugar, salt and 1 C. flour. Beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface, knead until smooth and elastic, about 6-8
minutes. Place in a bowl coated with cooking spray, turning
once to coat the top. Cover and let rise in a warm place
until doubled, about 1 hour.
Punch down dough, divide in half. Roll each portion into a
13" circle. Transfer to 2 14" pizza pans coated with cooking
spray, build up edges slightly. Cover and let it rest for 20
minutes.
Spoon tomatoes over crusts. Top with basil, cheese, oregano,
pepper flakes, salt and pepper. Drizzle with oil.
Bake a 450 for 15-20 minutes or until crust and cheese are golden brown.
Makes 2 pizzas.
CAPONATA
~Shared by Johnny, LA
Serve this as a traditional antipasto with a good crusty Italian bread
and a glass of chilled Pinot Grigio. Peel and dice an eggplant, toss
with salt, put in a colander and drain for at least a half hour. Then
heat up a heavy skillet and add 1/4 cup olive oil, a small onion,
chopped, and a stick of celery, also chopped. Add the eggplant and
sauté. Finally, add three chopped tomatoes, 6 minced anchovies, a pinch
of sugar, 1/4 cup wine vinegar, and a spoonful of capers–the best ones
come from Pantelleria Island. If your family likes olives, add some of
those, too, along with a pinch of red pepper flakes. Simmer for ten
minutes, cool, and store overnight in a glass container. If you like a
smoother spreading consistency, you can whirl in the food processor,
but don't overdo it. Things that are too smooth lose their character.
MANGO SALSA
~Shared by Luanne, FL
One of our favorites. This is a recipe that allows the cook to
experiment. Adjust the sweet and sour combination to taste by
adding more honey or more lemon or lime. Change the seasoning
if you like.
Ingredients
1 mango, peeled and diced
1/2 red bell pepper, diced
1 slice red onion, finely diced
several sprigs cilantro, snipped
1 tablespoon olive oil
juice from one lime or 1/2 lemon
1/4 teaspoon salt
2 teaspoons honey or 1 tablespoon brown sugar
1 pinch allspice
black pepper to taste
Directions
1. Add the mango, bell pepper, red onion, and cilantro to a small bowl.
2. Stir in the olive oil, juice, salt, honey, and allspice. Pepper to
taste.
3. Refrigerate while you make dinner. Serve with chicken, fish, or pork
dishes.
CREAMY ESPRESSO COOLER
~Shared by Barb, Chula Vista, CA
An enticing blend of espresso coffee, chocolate, and ice cream--an easy
and refreshing treat for a hot summer day!
Ingredients:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/2 cup half & half
1 1/2 cups hot water
1 tablespoon instant espresso coffee
4 standard scoops coffee ice cream
Directions:
Combine the chocolate chips, cream and half & half in the jar
of a blender. Cover and puree until the mixture is smooth, about 2 - 3
minutes. In a small bowl stir the espresso into the hot water until
dissolved. Add the espresso to the chocolate mixture and mix until well
blended, about 2 - 3 minutes. Put covered blender jar in the
refrigerator and chill until cold, about 1 hour. At serving time blend
the mixture for a short while, until frothy. Fill 4 glasses 3/4 full
with coffee mixture and top with 1 scoop of coffee ice cream. Serve
immediately.
Number of Servings: 4
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
NORMANDY SEAFOOD STEW
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
The parsley, thyme, and bay leaf bundle is classically referred to as a
bouquet garni. When the stew is done, it's removed from the broth.
3 cups chopped onion, divided
1 cup dry white wine
30 medium mussels (about 1 1/2 pounds), scrubbed and debearded
6 flat-leaf parsley sprigs, divided
2 tablespoons butter
2 1/2 cups finely chopped fennel bulb
2 cups finely chopped leeks (about 1 pound)
4 cups boiling water
2 extralarge fish-flavored bouillon cubes (such as Knorr)
3 thyme sprigs
1 bay leaf
1/2 cup half-and-half
1/4 cup crème fraîche
2 large egg yolks
1 3/4 pounds cod or other firm white fish fillets, cut into 1-inch
pieces
12 ounces sea scallops
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon (1-inch) julienne-cut lemon rind
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Combine 1 1/2 cups onion, wine, mussels, and 3 parsley sprigs in a
Dutch oven; bring to a boil over medium-high heat. Cover and cook 2
minutes or until mussels open; discard any unopened shells. Remove
mussels with a slotted spoon; set aside. Strain cooking liquid through
a sieve into a bowl, reserving liquid, and discard solids. Remove meat
from mussels. Discard shells.
Place Dutch oven over medium heat; melt butter. Add 1 1/2 cups onion,
fennel, and leeks; cook 10 minutes or until tender, stirring
occasionally. Combine water and bouillon, stirring until bouillon cubes
dissolve. Add bouillon mixture and reserved cooking liquid to onion
mixture, stirring to combine.
Place the remaining 3 parsley sprigs, thyme, and bay leaf on a double
layer of cheesecloth. Gather the edges of the cheesecloth together, and
tie securely. Combine the cheesecloth bag and broth mixture; bring to a
boil. Reduce heat, and simmer 10 minutes. Remove bag, and discard.
Combine the half-and-half, crème fraîche, and egg yolks in a medium
bowl, stirring well with a whisk. Gradually add 1 1/2 cups hot broth
mixture to egg mixture, stirring constantly with a whisk. Return egg
mixture to pan. Cook 5 minutes or until soup thickens slightly (do not
boil), stirring constantly. Add fish and scallops; cook 5 minutes or
until fish is done, stirring frequently. Stir in mussels, 1/4 cup
chopped parsley, and lemon rind; cook 1 minute or until thoroughly
heated. Stir in salt and pepper.
Yield: 8 servings (serving size: 1 1/2 cups)
CHICKEN CAESAR SANDWICH RING
~Shared by Treva, NC
Circle refrigerated dough to bake a fresh round loaf that houses deli
chicken, cheese and dressing. A beautiful and delicious addition to the
buffet!
INGREDIENTS
2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf
1 egg, beaten
1 lb cooked chicken (from deli), cut into 1/8-inch slices
4 tablespoons Caesar dressing
1/4 cup shredded fresh Parmesan cheese (1 oz)
2 cups torn romaine lettuce (about 6 leaves)
1 large tomato, sliced
DIRECTIONS
1. Heat oven to 375°F. Grease or spray large cookie sheet. Remove dough
from both cans. Place dough seam side down, and join ends to form large
ring; press ends together firmly to seal.
2. Brush dough ring with beaten egg. With kitchen scissors, cut surface
of dough every 2 inches to form Vs.
3. Bake 20 to 25 minutes or until deep golden brown. Cool 15 minutes.
4. With serrated knife, cut bread ring in half horizontally. Top bottom
half of ring with chicken. Drizzle with 2 tablespoons of the dressing.
Sprinkle with Parmesan cheese. Top with lettuce, tomato and remaining 2
tablespoons dressing. Cover with top half of ring. Cut into sandwiches.
KOPYCAT CRACKER BARREL MAC AND CHEESE
~Shared by Linda H., Rosharon, TX
2 tablespoons butter
2 tablespoons flour
1 cup low sodium chicken broth
1/2 cup cream
2 1/2 cups shredded colby cheese
2 1/2 cups uncooked pasta
1 teaspoon salt
In a saucepan, melt butter over medium low heat; add the flour a little
bit at a time whilst whisking to make a roux. Heat the broth.
Next, add the broth to the roux, and stir with the whisk; this will
thicken as it heats. Add a little cream, watching for the desired
consistency.
Bring 4 cups water to a boil in a separate pot; add salt and pasta.
In the other pot, add shredded cheese a 1/4 of a cup at a time while
stirring with a spoon. When you have about one cup of cheese in you can
add the rest of the cheese.
Cook the pasta until al dente; strain and combine with the cheese
sauce. Pour the mix into a casserole and bake uncovered in a
preheated oven set to 350°F for about 10 minutes.
Keep an eye on the mac & cheese, you want it to brown around
the edges and in patches on top. Remove and let stand for 10 minutes
before serving. Enjoy!
6 servings
ADDICTIVE CHEESEBURGER PIZZA
~Shared by Jim H., Calgary, Alberta, Canada
The comment I hear from everyone the first time they eat this is, "This
is the best pizza I've ever had!" My daughters have old high school
friends who still ask for this. It's very filling, so one pan goes a
ways.
SERVES 6
1/2 lb lean hamburger
1/2 lb Italian sausage (I use hot.)
1 chopped green pepper
1 medium chopped onion
1 clove chopped garlic
barilla marinara sauce or your favorite pasta sauce
3-4 cups shredded mozzarella cheese
sliced Velveeta cheese, 1/4 inch thick
1 your favorite recipe for pizza dough, enough to cover a jelly roll
pan.
Brown the burger, sausage, green pepper, onion, and garlic until the
meat is fully cooked.
While this is cooking, spread/pat/roll your crust unto a greased jelly
roll pan, pushing the dough up the sides to make an edge.
Prebake the crust in a 400 oven for 7-10 minutes or until it just
begins to color.
Top the hot crust with the desired amount of pasta sauce.
(I don't like too much sauce on my pizza) Add the meat mixture,
spreading evenly.
Top with the sliced Velveeta cheese, leaving about 1/2 inch between
slices.
Add the mozzarella cheese in an even layer.
Bake at 400 for about 20 minutes, or until the top layer of cheese
begins to brown.
Allow to sit for 5 minutes before cutting into 12 squares.
Source: Recipezaar
PUFF PASTRY CHEESE STRAWS
~Shared by Doe, Oliver, B.C., Canada
1/2 (17.3-ounce) package frozen puff pastry sheets (1 sheet), thawed to
room temperature
1 egg, beaten
1/2 cup grated Parmesan cheese, or shredded Asiago, cheddar or Gruyere
cheese
Kosher or sea salt and freshly ground pepper
Preheat oven to 400F.
On a lightly floured surface, unfold pastry and roll into a
14-inch-by-10-inch rectangle. Cut in half lengthwise. Brush both pastry
halves lightly with egg. Top half with cheese and sprinkle with salt
and pepper. Place remaining pastry half, egg side down, over
filling-topped half. Gently seal with a rolling pin. Cut crosswise into
28 1/2-inch strips. Twist strips into spirals. Place 2 inches apart on
a parchment-lined or greased baking sheet. Brush with egg mixture.
Bake for 10 minutes or until golden. Serve warm or at room temperature.
Makes 28 servings
NOT Y0UR MOMMA'S DEVILED EGGS
~Shared by Jim D., WA
Ingredients
12 large boiled eggs, peeled and cut in half
½ cup Duke's Mayonnaise
2 Tbs. Dijon mustard
1 Tbs. finely chopped shallot
¼ cup freshly grated parmesan cheese
8 oz. pasteurized crab meat (I use the claw; it has lots of flavor)
Preparation
1. Pop the yolks from the eggs and set six of them aside.
2. In a mixing bowl, whisk together the next four ingredients. With the
back of a fork, mash the reserved yolks and combine with the mayonnaise
mixture.
3. Gently fold in crab meat and stuff into eggs. Refrigerate at least
two hours.
Source: Duke's
Mayonnaise
CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 cups finely crushed chocolate wafer cookies
1 cup white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, diced
2 cups sour cream
3 eggs
2 teaspoons vanilla extract
1/4 cup butter
1/4 cup packed brown sugar
1/4 cup white sugar
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
2 teaspoons white sugar
Preheat oven to 350 degrees F (175 degrees C).
Mix the chocolate wafer cookie crumbs with 2 tablespoons of the white
sugar, and the melted butter. Press firmly into the bottom and 1/2 inch
up the sides of one 9 inch springform pan. Bake at 350 degrees F (175
degrees C) for about 8 minutes.
To Make Cookie Dough: In a bowl beat 1/4 cup butter or margarine with
the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1
teaspoon of the vanilla. Beat in the flour and the semisweet chocolate
chips. Stir until combined.
To Make Cheesecake: In a food processor or with a mixer beat 1 cup of
the white sugar, and all the cream cheese. Add 1 cup of the sour cream,
the eggs, and 1 teaspoon of the vanilla. Mix well and pour into
prepared crust.
Drop cookie dough in 2 tablespoon portions evenly over the top of the
cake, pushing dough beneath the surface. Bake at 350 degrees F (175
degrees C) for about 40 minutes. Cake will jiggle slightly in center.
Spread topping over hot cake. Let cake cool than chill in a
refrigerator until cold, at least 4 hours.
To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon
vanilla, and the 2 teaspoons white sugar until smooth. Spread over hot
cake.
LEMONADE CAKE
~Shared by Johnny, LA
6 oz. can frozen lemonade concentrate
1 pkg. lemon cake mix, without pudding
3/4 c. sugar
Small package lemon-flavored instant pudding
3/4 c. water
4 eggs
3/4 c. cooking oil
Mix lemonade concentrate with sugar and stir well. Mix the remaining
ingredients and beat with electric mixer for 3 minutes. Bake in greased
and floured 9x13 pan for about 35 minutes or until done when tested.
While cake is still hot poke holes all over cake with large fork and
pour lemonade glaze over top. Leave in pan until cool. Dust with
powdered sugar. If you're feeling artistic, lay a stencil on the cake
and then dust with the sugar to make a pattern.
BACON AND EGG CAKE
(Danish)
~Shared by Pat, Merritt Island, FL
Serves 4-6
12 slices bacon
6 - 8 eggs
3 Tbs all-purpose flour
2 C milk
Salt and pepper to taste
Chopped fresh chives for garnish (opt.)
Preheat oven to 375F.
Fry the bacon in a skillet until crisp. Drain on paper towels
and crumble. Discard the fat in the skillet and place half
the crumbled bacon in the bottom. Beat together the eggs,
flour, milk, salt, and pepper, and pour into the skillet.
Bake in apreheated 375F oven until set, 30 to 40 minutes.
Garnish with the remaining bacon and the optional chives. Cut
into wedges to serve.
GINGER CREAMS
~Shared by Patricia, Charlevoix, MI
1/2 cup sugar
1/3 cup shortening
1 egg
1/2 cup molasses
1/2 cup water
2 cups flour
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cloves.
Cream sugar and shortening, add molasses and water and mix well. Add
flour and spices, cover and refrigerate for 1 hour. Drop by rounded
teaspoon on ungreased pan. Bake 8 minutes at 350 deg. Cool, then frost
with following:
1/4 cup oleo or butter
2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Cream oleo/butter with powdered sugar. Add vanilla and milk.
Click
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COMPANY CASSEROLE
~Shared by Treva, NC
SERVINGS 6
CATEGORY Lower Fat
METHOD Baked
PREP 35 min.
COOK 40 min.
TOTAL 75 min.
1 package (6 ounces) long grain and wild rice mix
4 cups frozen broccoli florets, thawed and drained
1-1/2 cups cubed cooked chicken breast
1 cup cubed fully cooked lean ham
1/2 cup shredded reduced-fat cheddar cheese
1 cup sliced fresh mushrooms
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of
mushroom soup, undiluted
2/3 cup reduced-fat plain yogurt
1/3 cup reduced-fat mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon curry powder
2 tablespoons grated Parmesan cheese
Prepare rice according to package directions, omitting the butter. In a
13-in. x 9-in. baking dish coated with cooking spray, layer the rice,
broccoli, chicken, ham, cheddar cheese and mushrooms. In a small bowl,
combine the soup, yogurt, mayonnaise, mustard and curry powder. Spread
evenly over top of casserole; sprinkle with Parmesan cheese. Bake,
uncovered, at 350° for 40-45 minutes or until heated through. Yield: 6
servings.
Nutrition Facts One serving: 1-1/3 cups Calories: 318 Fat: 11 g
Saturated Fat: 4 g Cholesterol: 54 mg Sodium: 1129 mg Carbohydrate: 31
g Fiber: 2 g Protein: 24 g Diabetic Exch: 2 starch, 2 lean meat, 1 fat.
Note: we like cream of chicken soup as a substitute for the mushroom
soup.
Source: Light & Tasty
BLUEBERRY-COCONUT-MACADAMIA MUFFINS
~Shared by Jim D., WA
Makes 12 muffins
Ingredients
1/4 cup unsweetened coconut
2 tablespoons plus 3/4 cup all-purpose flour, divided
2 tablespoons plus 1/2 cup brown sugar, divided
5 tablespoons chopped macadamia nuts, divided
2 tablespoons canola oil, divided
1 cup whole-wheat pastry flour (see Source) or whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1 large egg white
3/4 cup nonfat buttermilk (see Tip)
2 tablespoons butter, melted
1/2 teaspoon coconut or vanilla extract
1 ½ cups fresh or frozen (not thawed) blueberries
Instructions
1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons
brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle
with 1 tablespoon oil; stir to combine. Set aside.
3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour,
baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk
the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg,
egg white, buttermilk, butter and coconut (or vanilla) extract in a
medium bowl until well combined. Make a well in the center of the dry
ingredients and pour in the wet ingredients; stir until just combined.
Add blueberries and the remaining 3 tablespoons nuts; stir just to
combine. Divide the batter among the prepared muffin cups. Sprinkle
with the reserved coconut topping and gently press into the batter.
4. Bake the muffins until golden brown and a wooden skewer inserted in
the center comes out clean, about 20 minutes. Let cool in the pan for
10 minutes, then remove from the pan and let cool on a wire rack at
least 5 minutes more before serving.
Tips
Store, individually wrapped, at room temperature for up to 2 days or in
the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in
a paper towel and microwave on High for 30-45 seconds.
Source: Look for whole-wheat pastry flour in the natural-foods section
of large supermarkets and natural-foods stores.
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
Nutrition Information
Per muffin: 202 calories; 9 g fat (3 g sat, 4 g mono); 23 mg
cholesterol; 28 g carbohydrate; 4 g protein; 2 g fiber; 122 mg sodium;
55 mg potassium.
2 Carbohydrate Servings
Exchanges: 2 starch, 1 1/2 fat
LOWFAT CHICKEN FIESTA SALAD
~Shared by Maggie, TX
2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
1/2 cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges
1. Rub the chicken with 1/2 of fajita seasonings. Grill or pan fry
until cooked through, let cool then chop.
2. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita
seasoning. Heat over medium heat until warm.
3. Prepare the salad by tossing the greens, onion and tomato. Top salad
with chicken and dress with the bean/corn mixture. If desired top with
shredded cheese and tortilla chips
Serves 4
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GINGERED ORANGE CARROTS
~Shared by Mary S., Nashville, TN
Yield: About 2 cups (4 servings)
INGREDIENTS
- 6 medium carrots (about 3/4 pound), peeled and sliced
- 1/2 cup homemade chicken broth or canned reduced-sodium
chicken broth
- 1/4 cup orange juice
- 2 teaspoons margarine
- 1 teaspoon grated fresh gingerroot, or 1/4 teaspoon ground
ginger
DIRECTIONS
Combine the carrots and broth in a medium saucepan. Cover and simmer
over low heat until almost tender, about 10 minutes.
Add the orange juice, margarine, and ginger; simmer, uncovered, until
almost all the liquid is absorbed. Serve hot.
Nutritional Information Per Serving (1/2 cup):
Calories: 52, Fat: 2 g, Cholesterol: 0 mg, Sodium: 72 mg,
Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: "The New Family Cookbook for People with Diabetes"
VEGETABLE PLATTER WITH PEANUT SAUCE
~Shared by Mary S., Nashville, TN
Yield: About 2 quarts vegetables and 1-1/4 cups dip (8 Servings)
Serving Size: 1 cup assorted vegetables plus 2-1/2 tbsp dip
INGREDIENTS
- 2 medium carrots, cut into 2-1/2 inch strips
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 cup green beans, ends trimmed
- 1 medium yellow summer squash, cut into 2-1/2 strips
- 1 cucumber, cut into rounds
- 4 rounds, halved
Peanut Sauce:
- 2 teaspoons canola or corn oil
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup hot water
- 1/2 cup chunky peanut butter
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon hot pepper sauce (optional)
- 1/2 teaspoon grated lemon zest
- 1 teaspoon chopped fresh gingerroot
- 1 bay leaf
- 1/4 teaspoon salt
DIRECTIONS
Bring a large pot of water to a boil; add the carrots and cook 2
minutes. Add the cauliflower and broccoli and cook 2 minutes more. Add
the green beans and squash strips; cook 2 minutes longer. Turn all the
vegetables into a colander; drain and rinse under cold running water.
(This procedure par-cooks all the vegetables in 1 pot.) Chill the
vegetables, if desired.
For the sauce, heat the oil in a non-stick saucepan. Add the onion and
garlic; saute 5 minutes. Add the remaining ingredients; stir well. (The
peanut butter will melt and emulsify the sauce, although it looks
strange at first.) Simmer, stirring often, for 10 minutes. Pour the
sauce into a serving dish and keep warm.
At serving time, place a bowl of warm dip in the center of a serving
platter; arrange all the vegetables, including the cucumbers and
radishes around the bowl.
Nutritional Information Per Serving: Calories: 145, Fat: 10 g,
Cholesterol: 0 mg, Sodium: 175 mg, Carbohydrate: 12 g, Dietary Fiber: 4
g, Protein: 6 g
Diabetic Exchanges: 2 Vegetable, 2 Fat
Source: The New Family Cookbook For People With Diabetes
BOK CHOY
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 pound bok choy (Chinese celery)
- 1 teaspoon virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon crystalline fructose
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon sesame oil
DIRECTIONS
Rinse bok choy in cold water. Cut stalks diagonally in 1-inch pieces
and leaves into thin shreds. In a large non-stick skillet, heat oil.
Add the stems first and saute, tossing, about 2 minutes. Then add
garlic, leaves, fructose, soy sauce and sesame oil, and continue
cooking over high heat 2 minutes more.
Nutritional Information Per Serving (1/4 of recipe): Calories: 40, Fat:
2 g, Sodium: 59 mg, Protein: 1 g, Carbohydrate: 5 g, Cholesterol: 0 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: Light and Easy Diabetes Cuisine
ORZO WITH SUN-DRIED TOMATOES AND MUSHROOMS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 sun-dried tomatoes (not in oil) - Olive oil
cooking spray
- 1-1/2 cups sliced mushrooms
- 1/4 cup thinly sliced green onions and tops
- 2 cloves garlic, minced
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons dry sherry, optional
- 1/2 cup (4 ounces) orzo, cooked, room temperature
- 2 tablespoons finely chopped fresh, or 1 teaspoon dried,
rosemary leaves
- 2 tablespoons finely chopped parsley
- 1/4 teasoon salt
- 1/4 teaspoon pepper
DIRECTIONS
Place sun-dried tomatoes in small bowl; pour hot water over to cover.
Let tomatoes stand until softened, about 15 minutes; drain and slice.
Spray large skillet with cooking spray; heat over medium heat until
hot. Saute mushrooms, green onions, and garlic until mushrooms are
tender, 5 to 7 minutes.
Add chicken broth and sherry to skillet; heat to boiling. Reduce heat
and simmer, uncovered, until liquid is reduced by half, about 5
minutes. Cool to room temperature.
Combine orzo and mushroom mixture in bowl; add tomatoes and remaining
ingredients and toss.
Nutritional Information Per Serving: Calories: 122, Protein: 5.4 g,
Carbohydrates: 23.5 g, Fat: 3.7 g, Cholesterol: 0 g, Sodium: 72 mg
Diabetic Exchanges: 1/2 Vegetable, 1/2 Fruit, 2 Bread, 1/2 Fat
Source: 1,001 Delicious Recipes for People with Diabetes
WALDORF SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 cups cored, cubed red and green apples
- 1 cup sliced celery
- 1/4 cup raisins
- 1/4 cup coarsely chopped toasted walnuts or pecans
- 1/4 cup fat-free mayonnaise
- 1/4 cup fat-free sour cream
- 2 to 3 tablespoons lemon juice
- 1 to 2 tablespoons honey
- Lettuce Leaves, as garnish
DIRECTIONS
Combine apples, celery, raisins, and walnuts in medium bowl. Mix
remaining ingredients, except lettuce leaves, and stir into apple
mixture. Serve on lettuce-lined plates.
Nutritional Information Per Serving: Calories: 149, Protein: 3.5 g,
Carbohydrate: 26.5 g, Fat: 4.7 g, Cholesterol: 0 mg, Sodium: 227 mg
Diabetic Exchanges: 1/2 Vegetable, 1-1/2 Fruit, 1 Fat
Source: 1,001 Delicious Recipes for People with Diabetes
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RED WINE VINAIGRETTE
~Shared by Johnny, LA
Preparation Time: 15 minutes
Servings: 3
Ingredients
3/4 cup salad oil
1/3 cup red wine vinegar
3 Tbs pickle relish
2 Tbs parsley
Pinch of Salt
3/4 tsp sugar
Crushed garlic to taste
Directions
Combine all ingredients above, mix well.
Pour over romaine, iceberg, or vegetable salads.
BROCCOLI-POTATO PANCAKES FOR TWO
~Shared by Mary S., Nashville, TN
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.
ANNIVERSARY CHOWDER
~Shared by Maggie, TX
Servings 2
INGREDIENTS
2 small red potatoes, cubed
1/2 medium carrot, finely chopped
1/4 cup finely chopped onion
2 tablespoons butter
2 cups half-and-half cream
1 can (6 ounces) boneless skinless salmon, drained and flaked
1/2 cup fresh or frozen corn
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
DIRECTIONS
In a large saucepan, saute the potatoes, carrot and onion in butter
until tender. Reduce heat; stir in remaining ingredients. Cook and stir
for 10 minutes or until heated through. Yield: 2 servings
Nutrition Facts
One serving: (1 cup) Calories: 592 Fat: 39 g Saturated Fat: 25 g
Cholesterol: 181 mg Sodium: 963 mg Carbohydrate: 26 g Fiber: 3 g
Protein: 26 g
Source: Reminisce
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FUSILLI WITH ZUCCHINI
Ingredients
1 cup extra virgin olive oil
1½ cups onions, diced small
Grated zest of 1 lemon
2 to 3 pounds small to medium size zucchini, cleaned, ends removed and
cut into medium dice
4 cloves garlic, sliced paper thin
4 ounces unseasoned bread crumbs (12 tablespoons)
Salt and pepper to taste
¾ pound uncooked Fusilli pasta
1 ounce grated Parmigiano cheese
Red pepper flakes to taste
Procedure
1. For the bread crumbs: In a small sauté pan , heat bread crumbs over
low heat until lightly golden, about 1 to 2 minutes Add ¼ cup olive oil
to a saucepan and sauté bread. Season with salt and pepper and set
aside.
2. For the onions and Garlic: In a small sauté pan, heat ¼ cup olive
oil over medium heat, and gently cook onions until dark golden brown;1
to 2 minutes Then add garlic for 1 minute, add the grated lemon zest
and set aside.
3. For the zucchini: In a medium size sauté pan, heat ¼ cup olive oil
over high heat and cook zucchini until golden on all sides, add red
pepper to taste.
4. Transfer the sautéed zucchini and onions to a covered dish, season
with salt and pepper and keep warm.
5. For the pasta: Bring a large pot of salted water to a boil. Add the
Fusilli and cook until al dente, about 6 to 8 minutes.
6. To assemble: Drain the pasta and add to a large mixing bowl, then
add the zucchini and onions and toss thoroughly. Add the remaining
olive oil, toss in the parmigian cheese and top with the toasted bread
crumbs and serve immediately.
Source: Fresco by Scotto
COMPANY CHICKEN
3-4 lbs. chicken parts
1 can cream of chicken soup
1/4 cup mayonnaise
1/4 cup Parmesan cheese
1 tsp. curry powder
Spray a 9x13" pan with nonstick spray. Make a single layer of chicken
parts. Mix all remaining ingredients together. Spread over chicken
parts. Cover with foil and bake at 350 degrees for 45 minutes, or until
chicken parts are tender. Let stand with foil off for a few minutes
before serving.
Source: Quick and Easy Cooking
REUBEN CASSEROLE
Prep Time: 10 min
Start to Finish: 30 min
Makes: 9 servings
3 cups hot water
1 cup milk
1/4 cup margarine or butter
1 tablespoon yellow mustard
1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes
1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces
1 can (14 1/2 ounces) sauerkraut , rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
1 tablespoon caraway seed, if desired
1. Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches.
2. Heat hot water, milk and margarine to rapid boil in 3-quart
saucepan; remove from heat. Stir in mustard. Stir in 2 pouches Potatoes
and Seasoning just until moistened. Let stand about 1 minute or until
liquid is absorbed. Whip with fork until smooth.
3. Spread 1 1/2 cups of the potatoes in baking dish. Top with corned
beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over
top; spread gently. Sprinkle potatoes with cheese and caraway seed.
4. Bake uncovered about 20 minutes or until cheese is golden brown.
High Altitude (3500-6500 ft) Increase bake time to about 25 minutes.
Nutrition Information:
1 Serving: Calories 240 (Calories from Fat 110 ); Total Fat 12 g
(Saturated Fat 5 g); Cholesterol 40 mg; Sodium 940 mg; Total
Carbohydrate 21 g (Dietary Fiber 1 g); Protein 13 g
Percent Daily Value*: Vitamin A 4 %; Vitamin C 4 %; Calcium 24 %; Iron
8 %
Exchanges: 1 Starch; 1 Vegetable; 1 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Did You Know...
History isn’t clear as to how the Reuben sandwich got its name. One
source says the sandwich was named in 1914 for the owner of New York’s
once-famous Reuben’s delicatessen. But some say Reuben Kay, a wholesale
grocer from Omaha, named the sandwich in 1955.
Substitution
Any kind of mustard can be used in this dish. Varieties to try include
stone-ground, Dijon, spicy, sweet-hot and honey mustard.
Source: Betty Crocker
CRAB AND SHRIMP DELIGHT
1/2 pound crabmeat
1/2 pound shelled, cooked salad shrimp
1 (10.75 ounce) can condensed cream of shrimp soup
1 cup mayonnaise
1 cup milk
1 (8 ounce) package very fine small noodles
8 oz. grated sharp Cheddar cheese
1 (6 ounce) container fried onion rings
Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine
the soup, milk, and mayonnaise. Stir until smooth. Stir in the
crabmeat, shrimp and uncooked noodles. Spoon into an ungreased 9x12
inch baking dish. Sprinkle top with cheese. Bake, covered, in the
preheated oven for 35 minutes. Uncover and sprinkle onion rings over
the top. Return to oven and bake for 10 minutes.
CHICKEN ENCHILADA CASSEROLE
6 chicken breasts
2 cup sliced fresh mushrooms
1 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tablespoons minced jalapeno pepper
1 (4 oz) can chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoons chili powder
1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpeeled
1/4 cup sour cream
Cook chicken and dice, set aside. Saute mushrooms, onion, bell pepper,
& minced jalapeno pepper until tender. Remove skillet From
heat; stir in chicken and green Chiles. Set aside. Combine Milk and
flour in a small saucepan. Gradually stir in water; place on medium
heat-cook & stir until thick & bubbly. Stir in Chili
powder, salt, cumin, & pepper. Add to chicken mixture and Set
aside. Wrap tortillas in damp paper towels & then in foil
& bake at 350 degrees for 10 min. Arrange half of the tortillas
in a 12x8x2 dish. Top with half of chicken mixture. Repeat with the
rest of tortillas and chicken mixture. Cover and bake at 350 degrees
for 25 min. Uncover and sprinkle with cheese; let stand 10 min.
Top serving with tomato and sour cream. Garnish with additional
jalapeno pepper slices.
Yield: 6 Servings
SAUSAGE-EGG CASSEROLE
INGREDIENTS:
1 pound pork sausage
1 (5.5 ounce) package garlic flavored croutons
1 1/2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepperjack cheese
8 eggs
1 pint half-and-half cream
1 1/2 cups milk
1 1/2 teaspoons dry mustard
1 tablespoon minced onion
salt and pepper to taste
DIRECTIONS:
Place sausage in a large, deep skillet. Cook over medium-high heat
until evenly brown. Drain, crumble, and set aside. In a lightly greased
9x13 inch baking dish, arrange the croutons in a single layer. Layer
with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the
cooked sausage. In a large bowl, beat together the eggs, half-and-half,
milk, mustard, onion, salt, and pepper. Pour into the dish over the
sausage. Cover, and refrigerate overnight. The next morning, bake in an
oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes.
Let sit for 20 minutes before serving.
Nutritional Information
Servings Per Recipe: 12
Amount Per Serving:
Calories: 417 Total Fat: 30.5g Cholesterol: 219mg Sodium: 857mg Total
Carbs: 13.3g Dietary Fiber: 0.7g Protein: 22g
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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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