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A
to Z
Recipes
August 23, 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. What a special time we had in Florida!
The kids and I have talked about almost nothing else since we came
home. I sure wish everyone could have joined us (Lord knows there was
enough food!) but it truly was an unforgettable vacation for my family.
Almost everyone in attendance got their wish to just chill, eat, and
visit. Most of us have stuck to our pledge: "What happens in
New Smyrna Beach stays in New Smyrna Beach". My lips are
sealed!!!
The current Monthly Theme topic is "Mexican Favorites" 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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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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Being considerate of others will take your
children further in life
than any college degree.
~Marian Wright Edelman
 
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
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Embracing Imperfection
~Shared by Nancy C., FL
When I was a little girl, my mom liked to make breakfast food for
dinner every now and then. And I remember one night in particular when
she had made breakfast after a long, hard day at work. On that evening
so long ago my mom placed a plate of eggs, sausage, and extremely
burned toast in front of my Daddy. I remember watching
& waiting to see if anyone else noticed! Yet all my Daddy did
was reach for his toast, smile at my Mom, and ask me how my day at
school had been.
I don't remember what I told him that night, but I do remember watching
him smear butter and jelly on that toast and eat every single bite of
it!
When I got up from the table that evening, I remember hearing my Mom
apologize to my Daddy for burning the toast, and I'll never forget what
he said: 'Baby, I love burnt toast, thanks for cooking it tonight.'
Later that night, I went to kiss Daddy good night and I asked him if he
really liked his toast burned. He wrapped me in his arms and said,
'Honey, your Mother put in a hard day at work today and she's really
tired.. And besides-a little burnt toast never hurt anyone!' You know,
life is full of imperfect things and imperfect people. I'm not perfect
& neither is anyone else. We all make mistakes, we all need
help from someone else sometime or another. Maybe we should have
offered to help Mom out and make the toast.
What I've learned over the years is that learning to accept each
other's faults - and choosing to celebrate each other's
differences - is one of the most important keys to creating a healthy,
growing, and lasting relationship.
And that's my prayer for you today. That you will learn to
take the good, the bad, and the ugly parts of your life and lay them at
the feet of GOD. Because in the end, He is the only one who will be
able to give you a relationship where burnt toast isn't a deal-breaker!
We could extend this to any relationship in fact - as understanding is
the base of any relationship, be it a husband-wife,
parent-child or friendship!! "
"Don't put the key to your happiness in
someone else's pocket,
keep it in your own."
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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Fantasy Strawberries
~Shared by Marilyn, Canton, OH
"Ever wish strawberries could always be in season? My homemade variety
is ripe and ready for "picking" year-round. These sweet confections are
real conversation starters. Plus, they tell my guests how special they
are to me!"
2 packages strawberry gelatin - (3 ounces each)
1/2 cup sweetened condensed milk
1 cup finely chopped pecans
1 cup flaked coconut
1 teaspoon vanilla extract
Red and green colored sugar
Slivered almonds
Green liquid food coloring
In a small mixing bowl, beat the gelatin powder and milk until smooth.
Add pecans, coconut and vanilla; mix just until combined. Shape into
strawberries.
Roll sides of strawberries in red sugar and dip tops into green sugar.
Tint almonds with green food coloring; insert an almond into the top of
each strawberry for stem. Store in an airtight container in the
refrigerator.
Yield: about 2 dozen.
This colorful treat is sure to bring a bumper crop of summer sweetness
to your table - any time of year.
Fantasy Strawberries are always in season ~ the confections fashioned
from gelatin, condensed milk, coconut and pecans. "They make a lovely
garnish or a cake and an edible confersation piece for special meals."
Shimmering with red and green they're a berry festive addition to a
holiday dessert tray.
Servings: 24
Source: Taste
of Home
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Out the Best of As Seen On TV Products at Walter Drake.
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| Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Mexican
Recipe Favorites"
What
we're
looking for is recipes that truly make you want to wear a sombrero to
the dinner table. We want it all: appetizers and dips, salads, main
course, side dishes, even desserts that are soon-to-be Mexican
Favorites. Yes, everyone knows the "recipe" where you brown hamburger
meat, add some taco seasoning, and make tacos. We'd like to broaden the
horizon in this theme, even though lots of great recipes use seasoning
packets and mixes (easier and we're all for that!). So, if you have a
family
favorite
that screams "ole!" then bring it on. (Make sure to not send
recipes
you've already shared at a2z.) This is a theme topic that
will become a
keeper.
Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Mexican
Recipe Favorites" 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 Mexican Recipe Favorites.
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:
Mexican
Recipe Favorites.
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 Mexican
Recipe Favorites has a deadline of August 31,
2009,
and will be posted on September 6, 2009.
Please use this email
link to submit a recipe for theme
recipes: Mexican Recipe Favorites
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 August Birthday Babies:
2nd
Erica C. in Arizona
2nd Sandy M. in Port St. Lucie, Florida
2nd Mary Jane in Groveport, Ohio
5th Clifford S. in Winona, Minnesota
5th Deborah P. in Huntsville, Alabama
6th Sally P. in Grants Pass, Oregon
9th Elizabeth S. in Cerritos, California
11th Nancy in New Mexico
11th Don in Walkerton, Indiana
11th Vikki B. in Clarksburg, West Virginia
11th Mary in Land O Lakes, Florida
12th Patti in Maryland
12th Kemi O. in Lagos, Nigeria
13th Rebecca C. in Chesapeake, Ohio
13th Ann P. in Kinston, North Carolina
13th Carolyn C. in Millsboro, Delaware
13th Chef Paul Kirk in Roeland Park, Kansas
14th Debbie in Tillson, New York
14th Tanya in Indianapolis, Indiana
14th Lisa P. in Morehead City, North Carolina
15th Linda H. in Rosharon, Texas
15th LaNette P. in Golden Valley, Arizona
16th Fay in Sydney, Australia
17th Nancy H. in Montgomery, Texas
17th Jeri K. in Brooklyn, New York
18th Evelyn in Sault Ste Marie, Ontario, Canada
19th Ann S. in Titusville, Florida
19th Katie B. in Scranton, South Carolina
19th Shirley M. in Olney, Illinois
20th Lois Jean F. in Brandenburg, Kentucky
20th Elizabeth P. in LaFayette, Georgia
21st Diane in Friesland, Wisconsin
21st LaDonna in Corvallis, Oregon
21st Cindy in Gardner, Illinois
21st Connie in West Chester, Ohio
21st Mary Ann in Waukesha, Wisconsin
23rd Lisa in Belmont, North Carolina
23rd Tamie O. in Bedford, Pennsylvania
25th Marsha P. in Cynthiana, Kentucky
26th Charlie J. in Mobile, Alabama
26th Luanne T. in Deltona, Florida
26th Janet E. in North Little Rock, Arkansas
27th Tammy in Albemarle, North Carolina
29th Carol R. in Lee's Summit, Missouri
30th Tom W. in Amesbury, Massachusetts
30th Valerie in Sparta, Tennessee
30th Sharon B. in Prescott, Ontario, Canada
30th Jean in Newport, Tennessee
31st Evelyn C. in Palm Harbor, Florida
31st Ron J. in The United Kingdom
31st Linda D. in Eastbourne, United Kingdom
31st Karen in Hughson, California
Only
birthdays shared using the appropriate
link and basic
information will be considered for posting.
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Flu
What is the difference between Bird Flu and Swine Flu?
For bird flu you need tweetment and for swine flu you need oinkment.
Flu Season
There is only one thing worse then the flu season ... The tax season.
You can recover from the flu.
(I don't make them up, I just forward them.)
Some Chuckles
~Shared by Jim D., WA
Couples who have lived together a long time have their own way of
communicating.
A woman overheard her aunt and uncle one day, "What are you looking for
in that closet?" she asked.
"Nothing," he snapped.
"Well, it's not in there. Look under the bed."
______
A lady on a commuter train was reading a newspaper article about life
and death statistics. Fascinated, she turned to the man next to her and
asked, "Did you know that every time I breathe somebody dies?"
"Really," he said, "have you tried mouthwash?"
______
My daughter Michelle is the commander of a Coast Guard Cutter. When she
gave my husband Bob a tour of her ship, he was impressed by the
neatness of all decks.
However, when Bob went to Michelle's house with her, he couldn't
believe the disorganization. "Why is everything in its place on your
ship," he asked, "but your house is such a mess?"
"My house," Michelle said, "does not take 30-degree rolls."
______
A man goes to the doctor with a swollen leg. After a careful
examination, the doctor gives the man a pill big enough to choke a
horse.
"I'll be right back with some water," the doctor tells him.
The doctor has been gone a while and the man loses patience. He hobbles
out to the drinking fountain, forces the pill down his throat and
gobbles down water until the pill clears his throat. He hobbles back
into the examining room.
The doctor comes back with a bucket of warm water. "Ok, after the
tablet dissolves, soak that leg for at least 30 minutes."
______
A park ranger in the Everglades was making his rounds a couple of
summers ago when a woman came bolting out of the weeds right in front
of his truck. She seemed frantic and he finally got her calm enough to
say that her five- year-old son was sitting on the back of an
alligator.
Now the ranger was frantic. Running in the direction she was pointing
he found the lad astride a twelve foot male alligator which was trying
to relieve itself of its load by twisting and snapping. As the brave
ranger moved in he tried to console the mother by saying, "I think I
can grab the boy and move away before the gator moves. Be ready to grab
your son. I may have to shoot the gator."
To which the lady replies "Good Heavens, no! Don't shoot him. I just
wanted you to make him hold still for a minute so I could take my son's
picture on his back."
______
"This house," said the real estate salesman, "has both its good points
and its bad points. To show you I'm honest, I'm going to tell you about
both.
The disadvantages are that there is a chemical plant one block south
and a slaughterhouse a block north."
"What are the advantages?" inquired the prospective buyer.
"The advantage is that you can always tell which way the wind is
blowing."
______
Although this married couple enjoyed their new fishing boat together,
it was the husband who was behind the wheel operating the boat. He was
concerned about what might happen in an emergency. So one day out on
the lake he said to his wife, "Please take the wheel, dear. Pretend
that I am having a heart attack. You must get the boat safely to shore
and dock it."
So she drove the boat to shore.
Later that evening, the wife walked into the living room where her
husband was watching television. She sat down next to him, switched the
TV channel, and said to him, "Please go into the kitchen, dear. Pretend
I'm having a heart attack and set the table, cook dinner and wash the
dishes."
______
A lawyer walks into his client's death row cell and says, "I've got
good news, and bad news for you.. " The prisoner says. " Okay. What's
the bad news? " "The bad news is that the Governor won't issue a stay
of your execution...you go to the chair at 7 PM tonight." "Oh, that's
horrible. What possibly could be the good news?"
"The good news is that I got your voltage reduced!"
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
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:
PECAN PIE MUFFINS
~Shared by Johnny, LA
Ingredients:
2 cups packed brown sugar
2 cups flour
1 cup chopped pecans
2 eggs
2 sticks of melted butter (not margarine)
Directions:
1. Spray muffin tins
2. Mix all ingredients in bowl
3. Fill muffin tins 1/2 full
4. Bake at 350 degrees for 20-25 minutes
5. Serve hot
BAKED CHEESE SNACKS
~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.
1-1/2 cups biscuit mix
2 eggs, slightly beaten
1 (4 ounce) can diced green chilies
1 cup shredded cheddar cheese
Preheat oven to 375 degrees. Blend together baking mix, eggs
and green chilies and stir in cheese. Drop dough by
teaspoonfuls about 2-inches apart on sprayed baking sheet.
Bake for 12 minutes or until golden brown. Serve warm.
GROUND BEEF GYROS
~Shared by Jim H., Calgary, Alberta, Canada
This is a great summer meal and quick and easy to put together and
tastes wonderful. Refreshing served with the cucumber sauce and is even
low in fat. I think this came from Quick Cooking. It's a favorite in
our house.
SERVES 4
1 (8 ounce) container plain yogurt
1/3 cup chopped seeded cucumber
2 tablespoons finely chopped onions
1 garlic clove, minced
1 teaspoon sugar
Filling
1 lb lean ground beef (I use ground turkey)
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt (optional)
3/4 teaspoon pepper
4 pita breads
3 cups shredded lettuce
1 large tomato, chopped
1 small onion, chopped
In a bowl, combine first 5 ingredients. Cover and refrigerate.
In separate bowl, combine ground beef and seasonings. Mix well. Shape
into 4 patties. Grill, covered, (you can also use a toaster oven or
broil these) over medium to high heat for 10 to 12 minutes or until
meat is no longer pink, turning once.
Cut patties into thin slices. Stuff into pitas. Add lettuce, tomato,
and onion.
Serve with yogurt sauce.
Source: Recipezaar
VEGETARIAN PASTA SAUCE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 medium onions, chopped
1 medium green pepper chopped
1 sweet red pepper chopped
5 garlic cloves minced
3 zucchini chopped
3 yellow summer squash chopped
3 tomatoes chopped
1 eggplant peeled and cubed
1/2 lb. fresh mushrooms sliced
2 (28 oz) cans Italian crushed tomatoes
1 (6 oz can tomato paste
2 (2 1/4 oz) cans sliced ripe olives
1/4 C. minced fresh basil
2 t. minced fresh rosemary
2 t. Italian seasoning
1 1/2 t. salt
1/2 t. pepper
In a Dutch oven saute the onions, peppers and garlic in oil until
tender. Add the zucchini, summer squash, tomatoes, eggplant
and mushrooms; cook and stir for 5 minutes.
Stir in remaining ingredients. Bring to a boil.
Reduce heat, simmer, uncovered 1 1/2 to 2 hours or until sauce is
thickened.
125 YEAR OLD
BLACK
WALNUT CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients :
1/2 lb. butter
1/2 c. shortening
3 c. sugar
5 eggs
3 c. plain flour
1 c. milk
1 tsp. rum flavoring
1 tsp. vanilla flavoring
1 tsp. baking powder
1 c. chopped black walnuts
Preparation : Roll walnuts in 1/2 cup flour and set aside.
Cream butter, shortening and sugar. Add eggs one at a time,
beating well after each. Add baking powder to flour and add
to mixture, alternately with milk, beginning and ending with
flour. Add flavorings, then stir in floured
walnuts. Bake in 10 inch tube pan 1 hour and 15 minutes at
350 degrees. Cool in pan 10 minutes then remove.
CURRIED BEEF AND SWEET POTATOES
~Shared by Linda H., Rosharon, TX
1 tbsp Vegetable oil
1 Onion, chopped
1 tbsp Fresh ginger root, minced
1 lb Lean ground beef
2 c Beef stock
2 tbsp Curry powder
2 tbsp Tomato paste
1 tsp Ground cumin
1 tsp Ground coriander
1/3 c Raisins (or dried cranberries)
1/3 c Toasted slivered almonds
4 small sweet potatoes, peel, cut in large chunks
1 tbsp Butter
Salt and Pepper
2 tbsp Fresh parsley
In large skillet, heat oil over medium heat; cook onion and ginger,
stirring occasionally, for 5 minutes. Add beef; cook, breaking up with
spoon, for about 7 minutes or until browned. Drain off fat.
Stir in stock, curry powder, tomato paste, cumin and coriander. Bring
to boil; reduce heat and simmer, stirring occasionally, for 20-25
minutes or until most of the liquid has evaporated. Stir in raisins.
Recipe can be prepared to this point, covered and refrigerated for up
to 2 days or frozen for up to 2 months; thaw in refrigerator and bring
to room temperature.
Stir in almonds. Taste and adjust seasonings. Transfer to 4-cup
casserole.
Microwave the sweet potatoes, whole, on High for 7-9 minutes or until
tender when pierced with fork. Mash with butter, add salt and
pepper to taste. Stir in parsley. Transfer to separate 4-cup casserole.
Can be covered and refrigerated for up to 1 day. Can also be frozen for
up to 1 month; thaw in refrigerator and bring to room
temperature. If you are freezing this dish, do not add
almonds; sprinkle them over top just before serving
Bake both casseroles, covered, in 350F oven for about 30
minutes or until bubbling. To serve, spoon sweet potatoes onto heated
platter; make a well in centre. Spoon beef over top.
SPAGHETTI LASAGNA
~Shared by Doe, Oliver, B.C., Canada
COOK TIME 50 Min
READY IN 50 Min
Original recipe yield 1 - 9x13 inch dish
INGREDIENTS (Nutrition)
1 pound spaghetti
1 pound lean ground beef
1 cup milk
2 eggs, beaten
salt and pepper to taste
1 (32 ounce) jar pasta sauce
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon dried minced onion
1 (8 ounce) package sliced pepperoni sausage
3 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook beef until brown; drain.
Beat milk and eggs together until well combined; season with salt and
pepper. Place pasta in a 9x13 inch baking dish. Pour milk mixture
evenly over pasta. Pour pasta sauce over that. Distribute beef evenly
over pasta sauce and sprinkle with oregano, garlic powder, minced onion
and pepperoni slices. Top with shredded cheese.
Bake in preheated oven until hot and bubbly, 30 minutes.
Source: allrecipes.com
ASPARAGUS TOPPED WITH CREAMY TARRAGON SAUCE
~Shared by Jim D., WA
Makes 4 servings
Ingredients
2 bunches asparagus, tough ends trimmed
½ cup low-fat plain yogurt
6 tablespoons reduced-fat mayonnaise
4 teaspoons chopped fresh tarragon or 1 teaspoon dried
1 tablespoon lemon juice
1 tablespoon water
2 teaspoons Dijon mustard
Salt & freshly ground pepper to taste
Instructions
1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus
in a steamer basket, cover and steam until tender-crisp, about 4
minutes.
2. Meanwhile, whisk yogurt, mayonnaise, tarragon, lemon juice, water,
mustard, salt and pepper in a small bowl. Drizzle the sauce over the
asparagus. Serve warm or cold.
Tips
Cover and refrigerate the sauce for up to 3 days.
Nutrition Information
Per serving: 114 calories; 7 g fat (1 g sat, 2 g mono); 8 mg
cholesterol; 10 g carbohydrate; 4 g protein; 2 g fiber; 350 mg sodium;
336 mg potassium.
Nutrition bonus: Folate (42% daily value), Vitamin A (25% dv).
1/2 Carbohydrate Serving
Exchange: 1 vegetable, 1/2 fat
Source: EatingWell.com
TGI FRIDAY'S POT STICKERS
~Shared by Ann, Mims, FL
Dough:
2 1/2 cups flour
1/2 teaspoon salt
1 cup hot water
1 tablespoon shortening or oil
Filling:
1 lb. ground pork
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
Pinch of sugar
Salt and pepper to taste
3 green onions, chopped
1 egg
1 tablespoon cornstarch
1 can water chestnuts, finely chopped
1 clove garlic, minced
Dipping Sauce:
1/2 cup soy sauce
1/4 cup white vinegar
1 teaspoon chili oil
1 green onion, chopped
Combine the flour, salt, hot water and shortening in a bowl and
incorporate into a smooth dough. Allow the dough to rest for 20
minutes, covered.
Combine the filling ingredients. Combine the dipping sauce ingredients.
Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to
cut out 3 inch circles. Brush a little water over the circles and place
about 2 teaspoons of filling in center. Fold the circles in half and
press to seal, making sure to squeeze out any air. Stand the dumplings
up on the folded side and press slightly so that they stand up nicely.
To cook, bring a pot of salted water to boil, and boil the dumplings
until cooked through, about 5 minutes. Drain well. The dumplings may be
frozen at this point for future use; this recipe makes about 8 dozen.
Heat a skillet with about 2 tablespoons oil and fry the dumplings on
one side only, until nicely browned. Drain on paper towels. Serve with
the dipping sauce.
CAJUN CAFE'S BOURBON CHICKEN
~Shared by Barb C., Chula Vista, CA
Ingredients:
1 lb. Chicken leg or thigh meat Cut in bite size chunks
4 oz. Soy sauce
1/2 cup Brown sugar
1/2 teaspoon Garlic powder
1 teaspoon Powdered ginger
2 Tablespoon Dried minced onion
1/2 Cup Jim Beam Bourbon Whiskey
2 Tablespoon White wine
Preparation:
Mix all the marinade ingredients and pour over chicken pieces in a
bowl. Cover and refrigerate (stirring often) for several hours (best
overnight).
Bake chicken at 350 for one hour in a single layer, basting every 10
minutes. Remove chicken. Scrape pan juices with all the brown bits into
a frying pan.
Heat, and add 2 Tbs. White wine. Stir and add chicken. Cook for 1
minute and serve.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
FRENCH COCOA BALLS
~Shared by Leasa, IA
1/2 C unsweetened cocoa powder
1 1/2 C confectioners' sugar
1 C chpd pecans
1/2 C sweetened condensed milk
1 T vanilla
2 T unsweetened cocoa powder
2 T confectioners' sugar
Mix first five ingredients. Form into small balls in the palm
of your hand. Combine 2 T cocoa and 2 T confectioner's
sugar. Roll balls in this mixture. Should be
refrigerated.
Source: grannym from Nancy's Kitchen
LOUISIANA GRILLED SAUSAGE
~Shared by Johnny, LA
1 cup brown sugar
1 TBSP Flour
1/4 cup orange juice concentrate
2 TBSP Prepared Mustard
1 TBSP Cider Vinegar
1 Pound Of Sausage Links
Combined first 5 ingredients, blend well. Add sausage links and coat
well. Place on a medium-hot grill and smoke for about twenty minutes
until done.
Cut into slices and place on a plate with gourmet mustard for dipping.
BREAKFAST CINNAMON CAKE
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
2/3 cup packed brown sugar
1 tablespoon grated orange peel
2 (12.4 ounce each) refrigerated cinnamon rolls
Preheat oven to 375 degrees. In small bowl, combine brown
sugar and orange peel. Open cans of rolls (save frosting) and
cut each in quarters and coat each quarter with cooking
spray. Dip in sugar-orange mixture and arrange evenly in
sprayed 10-inch bundt pan; gently pressing down. bake for 30
minutes until light brown and about double in size. Cool
slightly in pan. Invert serving plate on top of pan and with
oven mitts, hold plate and pan together and invert. Remove
pan. Spread frosting unevenly over top of cake and serve warm.
AUTHENTIC RIGATONI BOLOGNESE
~Shared by Jim H., Calgary, Alberta, Canada
If you like real, down home, Italian cooking -- then you'll love this
recipe. It's a traditional pasta dish, just like grandma used to make.
The Bolognese sauce can be made and frozen for use throughout the
month. Feel free to double this recipe as written, but reduce the wine
to 3 cups total.
1¼ hours, 10 min prep
SERVES 6
4 carrots, chopped
4 celery ribs, chopped
1 white onion, chopped
2 tablespoons olive oil, to saute
2 lbs ground beef or veal
2 cups red wine, chianti a must
1 (29 ounce) can crushed tomatoes, San Marzano is best
salt, to taste
pepper, to taste
1 lb rigatoni pasta
fresh parsley (to garnish)
Put the olive oil into a pan. Add the chopped veggies and saute until
the celery softens.
Add ground beef or veal and saute until meat browns. Add your favorite
red wine (the alcohol will be absorbed during cooking process).
Add the crushed tomatoes, salt and pepper to taste and allow this to
simmer over low heat for at least an hour until sauce thickens.
Boil rigatoni in hot, salted water.
To plate the dish, put the rigatoni in a bowl, pour some sauce on top
and garnish with some fresh parsley.
Source: Recipezaar
CAULIFLOWER CROQUETTES
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 pkg. frozen cauliflower
3 eggs
1-1/2 c. Bisquick
salt and pepper to taste
oil
Instructions
Boil cauliflower and drain well; cool and chop. In a large bowl, mix
cauliflower, eggs, Bisquick, salt and pepper to taste. Deep fry in hot
vegetable oil (frying pan) until golden brown. Spoon out 1 teaspoon at
a time.
Makes 12 to 16 croquettes.
DELICIOUS HAM AND POTATO SOUP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This is a delicious recipe for ham and potato soup that a friend gave
to me. It is very easy, and the great thing about it is that you can
add additional ingredients: more ham, potatoes, etc., and it still
turns out great!
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Yields: 8 servings
INGREDIENTS
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS Combine the potatoes, celery, onion, ham and water in a
stockpot. Bring to a boil, then cook over medium heat until potatoes
are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt
and
pepper. In a separate saucepan, melt butter over medium-low heat. Whisk
in flour with a fork, and cook, stirring constantly until thick, about
1 minute. Slowly stir in milk as not to allow lumps to form until all
of the milk has been added. Continue stirring over medium-low heat
until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot,
and cook soup until heated through. Serve immediately.
TUNA AND SHELLS
~Shared by Linda H., Rosharon, TX
4 SERVINGS
Salt
1 pound medium shell pasta
1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
4 tablespoons unsalted butter
1 medium onion, finely chopped
3 celery ribs from the heart, finely chopped
1/4 red bell pepper, finely chopped
1 tablespoon all-purpose flour
1/2 cup dry white wine
1/2 cup chicken broth
1 cup heavy cream
Freshly ground pepper
1 cup frozen peas
Two 12-ounce cans water-packed tuna, drained and flaked
4 sprigs of fresh tarragon, leaves stripped from stems and finely
chopped
4 slices of white sandwich bread, torn into bits
Hot sauce
Flat-leaf parsley, finely chopped (a generous handful)
1. Bring a large pot of water to a boil. Salt the water, add the pasta
and cook until al dente.
2. Place a large, deep skillet over medium heat, add the EVOO, 1 turn
of the pan, and melt 1 tablespoon of the butter into the EVOO. Add the
onion and celery, cook for 3 minutes, then stir in the bell pepper and
cook for 2 minutes. Stir in the flour and cook for 1 minute, then add
the wine and reduce for 1 minute. Whisk in the broth and boil for 1
minute to thicken. Reduce the heat to low and stir in the cream; season
the sauce to taste with salt and pepper. When it bubbles, add the peas
and tuna and cook until heated through. Fold in the tarragon and turn
the heat to low.
3. Preheat the broiler. In a food processor, pulse the bread until
coarse bread crumbs form. In a microwavable dish, melt the remaining 3
tablespoons of butter in a microwave and add a little hot sauce. Stir
the butter into the bread crumbs to combine.
4. Drain the shells, toss with the sauce and adjust the seasoning.
Place the pasta in a 9-by-13-inch heatproof serving dish and cover with
the bread crumbs. Place the dish under the hot broiler and crisp the
crumbs for 1 to 2 minutes. Garnish with the parsley.
Source: Rachael Ray
MINIATURE CHEESE TARTS
~Shared by Doe, Oliver, B.C., Canada
These Miniature Cheese Tarts will be popular with your dinner guests.
2 cups coarsely grated Gruyere or Jarlsberg cheese
2 eggs, beaten
1 cup heavy cream
2 teaspoons Dijon mustard
? teaspoon paprika
Ground white pepper, to taste
45 small phyllo dough tart cups
Heat the oven to 350 degrees.
In a large bowl, combine the cheese, eggs and cream. Mix in the
mustard, paprika and pepper.
Arrange the phyllo tart cups on a rimmed baking sheet. Use a small
spoon to fill each three-quarters full with the cheese mixture. Bake
until the mixture is golden brown and set at the center, about 20
minutes.
The tarts can be served warm or room temperature. They also can be
cooled, placed in zip-close plastic bags and frozen. Reheat at 350
degrees for about 12 minutes.
Start to finish: 30 minutes (10 minutes active).
Makes 45 tarts.
BEER-BATTERED SHRIMP AND CHIPOTLE-HONEY SAUCE
~Shared by Jim D., WA
Active Time: 15 Minutes
Total Time: 1 Hour
Beer adds both flavor and texture to this lovely batter. If you make
the batter early, it may thicken, in which case it can be thinned with
a little more beer or with water. Too thick a batter will make the
shrimp soggy, while a batter that is too thin won’t form a complete
coating.
INGREDIENTS
For the Batter:
1 cup all-purpose flour
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup beer
For the Sauce:
2 dried chipotle chili peppers, stemmed and seeded
1 ripe tomato, quartered
1/2 small yellow onion, sliced
1 clove garlic
1/2 cup water
1 teaspoon salt
1/4 cup honey
2 tablespoons red wine vinegar
Peanut oil for deep-frying
All-purpose flour for dusting
1 1/4 lb rock shrimp or peeled white shrimp
DIRECTIONS
FOR THE BATTER:
In a bowl, combine the flour, cayenne, salt, sugar and baking powder.
Stir to mix. Add the beer all at once and whisk until smooth. Set aside
at room temperature for at least 30 minutes or up to 4 hours.
FOR THE DIPPING SAUCE:
In a small saucepan, combine the chilies, tomato, onion, garlic, water
and salt and bring to a boil. Reduce the heat to low, cover and simmer
gently until the ingredients soften and the mixture thickens, about 15
minutes. Remove from the heat and let cool slightly, then transfer to a
blender and purée until smooth. Pour the purée into a small bowl and
stir in the honey and vinegar. Let cool.
In a large saucepan, pour in peanut oil to a depth of 5 inches and heat
to 350 degrees F. or until a few drops of batter sprinkled into the oil
rise immediately to the surface. Spread some flour in a shallow bowl
and toss the shrimp in it to coat evenly, tapping off any excess. Drop
the shrimp, a few at a time, into the batter. Using tongs or your
fingers, remove the shrimp from the batter, draining off the excess,
and drop into the hot oil. Deep-fry until light golden and crisp, about
2 minutes. Using a slotted spoon, transfer to paper towels to drain.
Arrange the shrimp on a warmed platter and serve immediately with the
dipping sauce.
Nutrition Information
Serves 6 - Facts Per Serving:
Calories: 273 Fat. Total: 4g Carbohydrates, Total: 34g
Cholesterol: 144mg Sodium: 940mg Protein: 22g
Fiber: 1g % Cal. from Fat: 13% Fat, Saturated: 0g
Source: Casual Cuisines of the World - Cantina
TATER TOT CASSEROLE
~Shared by Pam, Swanton, OH
Kathy Spino brought this one to a teachers’ luncheon during conferences
one March. It was quite popular, just like Kathy, and she
graciously shared the recipe with us.
1 pound ground beef
1 small can mushrooms
1 can Cream of Chicken soup
1/2 package of frozen peas, or frozen corn
1 package of Orida® Tater Tots
Brown and drain the meat.
Crumble meat in bottom of a greased 8” square pan. Do not pack.
Sprinkle peas and mushrooms over the meat.
Add soup, spreading over all.
Add a layer of tater tots placed side by side over entire top.
Bake 1 hour at 350 F., until the potatoes are brown.
Serve warm and expect great compliments and full bellies!
NOTE: This recipe doubles quite well if you’re feeding
company.
Source: From Pam and Bill's family cookbook
VEAL PAPRIKASH
~Shared by Larry Holmes, Toronto, Canada
2 pounds veal, cubed
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons safflower or corn oil
2 teaspoon paprika
2 onions sliced
1 cup chicken broth
1/2 to 3/4 cup sour cream
Coat veal slightly with flour, salt and pepper. Heat oil in
skillet and brown veal; add onions and cook until just
tender.
Stir in paprika. Add chicken broth, cover and simmer gently
20 minutes until veal is tender. Just before serving, stir in
sour cream and heat through. Do not boil. serve
with noodles.
Makes 4 servings.
CLASSIC DILL DIP
~Shared by Luanne, FL
1 cup mayonnaise
1 cup sour cream
3 tablespoons fresh or dried dill
Assorted fresh vegetables or potato chips (optional)
1. Combine ingredients; chill for at least 1 hour.
2. Serve with an assortment of fresh vegetables or potato chips, if
desired.
Yield: 16 servings
Variation: Creamy Dill Dressing: Add 1/2 cup milk to prepared dip.
Serve over tossed salad.
GRILLED STUFFED JALAPENOS
~Shared by Johnny, LA
12 large jalapeños
For filling:
1 cup cooked chicken
1/2 cup cream cheese
1/4 cup crumbled goat cheese
1/4 cup green onion, thinly sliced
1/4 cup white wine (optional)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
salt and black pepper to taste
Preheat grill for low setting. Put on a pair of latex or kitchen gloves
before preparing jalapeños. Slice each jalapeño in half lengthwise and
remove seeds and veins with spoon. Set aside. Combine filling
ingredients in a medium bowl. Spoon roughly 2 tablespoons on mixture
into jalapeño halves. Place peppers onto grill and cook for 6-8
minutes, or until bottoms of jalapeño begin to char. Remove from grill
and serve.
Source: Derrick Riches
TOMATO-FRENCH ONION SOUP
~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 (10 ounce) can tomato-bisque soup
2 (10 ounce) cans French-onion soup
Croutons
Grated parmesan cheese
In saucepan, combine soups and 2 soup cans water. Heat
thoroughly. Serve in bowls topped with croutons and a
sprinkle of cheese
STEAK AND ONIONS
~Shared by Jim H., Calgary, Alberta, Canada
1 lb ground chuck
1 egg, lightly beaten
1/4 cup plain breadcrumbs
1/8 teaspoon ground black pepper
1/2 teaspoon seasoning salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon worcestershire sauce, plus an extra dash
1 cup halved thinly sliced onion
1 tablespoon oil
Gravy:
2 tablespoons self-rising flour
1 cup beef broth
1 tablespoon dry sherry (don't use cooking sherry)
salt and pepper, to taste
Mix together the ground beef, egg, bread crumbs, pepper, seasoned salt,
onion powder, garlic powder and Worcestershire sauce. Form into 4
patties, or as many as you want, depending on how large you want your
"steaks".
Heat the oil in a large skillet over medium heat. Fry the patties and
onions in the oil until patties are nicely browned, about 4 minutes per
side, or until done if not making gravy. Remove the patties to paper
towels.
If NOT MAKING GRAVY, continue cooking the onions until they turn golden
brown and caramelize. Remove onions and serve atop hamburger "steaks".
Stop here!
If MAKING GRAVY, sprinkle flour over the onions and drippings in the
skillet. Stir, scraping up brown bits off the bottom as you go.
Gradually add the beef broth and sherry.
Bring to a boil, then simmer and stir over medium-low heat about 5
minutes, or until gravy thickens. Taste and adjust seasonings with salt
and pepper as needed.
Reduce heat to low, return patties to the gravy, cover and simmer 15
minutes or until cooked through.
Source: Recipezaar
HARISSA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
6 ounces bird's eye chiles, seeded and stems removed
12 cloves garlic, peeled
1 tablespoon coriander, ground
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon dried mint
1/2 cup chopped fresh cilantro
1/2 cup olive oil
Place the chiles, garlic, ground coriander, cumin, salt mint and
cilantro into a blender or food processor. If the mixture is too dry,
add a bit of the olive oil. Store in a bowl or jar in the refrigerator
with the remaining oil poured in a layer over the top.
Make sure that the surface is covered with a layer of oil each time you
use some. When you run out of Harissa you can use the oil to add flavor
to fried or baked dishes.
BEEF CUBES WITH BISCUITS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
(Yield: 6 servings)
1-1/2 pounds round steak, cut into cubes 1/4 cup vegetable oil
1-1/2 cups chopped onions
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon sugar
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 16-ounce can tomatoes, drained and chopped 1 6-ounce can tomato paste
1/2 teaspoon Worcestershire sauce
1 cup sliced mushrooms
3/4 cup sour cream
Sour Cream Puff Biscuits (below)
In a large skillet, brown beef in hot oil. Add onions and
cook until tender. Sprinkle with flour. Add broth,
sugar, salt, pepper, tomatoes, tomato paste, and Worcestershire
sauce. Bring to a boil; cover and simmer for 1-1/2 hours or
until meat is tender. Preheat oven to 425°F. Spray a
13x9-inch baking pan with non-stick vegetable spray.
Stir mushrooms and sour cream into meat mixture. Pour into
prepared baking pan. Place biscuits on top of meat mixture.
Bake for 25 minutes or until biscuits are golden brown.
Sour Cream Puff Biscuits
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup sour cream
Milk
Sesame seeds
In a medium bowl, combine flour, baking powder, and salt. Cut
in shortening until mixture resembles coarse crumbs. Stir in
sour cream until dough forms. On a lightly floured board,
roll dough to 1/2-inch thickness and cut with a 2-inch biscuit
cutter. Brush tops of biscuits with milk and sprinkle with
sesame seeds.
CHICKEN WITH DRIED BEEF CASSEROLE
~Shared by Linda H., Rosharon, TX
2 Tbsp oil or butter
1 onion, chopped
Celery, chopped
Fresh or canned Mushrooms
1 Jar or Pkg. Dried Beef
2 Lg. cans Chicken Breast Meat
1 Lg. Can Cream of Mushroom Soup
1-2 sm. Cans Cream of Celery Soup
8 Oz Sour Cream
1 can corn
1 sm. Pkg. frozen peas
Sauté onion and celery in oil or butter until translucent.
Add mushrooms and dried beef and sauté. Mix with rest of
ingredients and place in casserole. Bake at 350 degrees until
hot and bubbly.
FRIENDSHIP TEA MIX
~Shared by Doe, Oliver, B.C., Canada
Ingredients:
18 ounces Tang drink mix
1 cup instant iced tea
2 cups granulated sugar
1 package powdered lemonade mix
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground cloves
Mix and place into a covered jar or other container.
For hot tea mix 2/3 tablespoon to 1 cup of hot water.
For iced tea mix substitute cold water and pour over ice.
GRILLED PHILLY CHEESE-MUSHROOM SANDWICH
~Shared by Jim D., WA
4 portobello mushrooms
1 red onion
2 bell peppers
2 tablespoons canola oil
1 tablespoon grilled-steak seasoning (of your choice)
8 slices provolone cheese
4 Italian sandwich rolls
Brush mushrooms, onion and peppers with canola oil and dust with
grilled-steak seasoning. Grill on medium, with cover closed, 5 minutes
per side.
Remove veggies from grill, thinly slice and combine.
Place 2 slices provolone in each of 4 toasted, split Italian rolls. Top
with veggies. Turn off grill, place sandwiches on grill with lid closed
5 minutes or until cheese melts.
Yields 4 servings.
DOUGHNUTS
~Shared by Carol, Tupper Lake, NY
5 1/4 c. flour
6 tsp baking powder
3/4 tsp nutmeg
3/4 tsp cinnamon
1 1/2 tsp salt
1 1/2 tsp vanilla extract
3 eggs, beaten
1 1/2 c. milk
1 1/2 c. sugar
3 tablespoons melted butter or Butter-flavored Crisco
Beat together: vanilla, eggs, milk, and melted
butter. Sift dry ingredients together.
Add to milk mixture, adding just enough flour to make the dough firm
enough to handle. Chill. (I make the dough in the
evening, chill overnight, then cook the doughnuts early in the
morning.)
Put 1/3 of the dough on a flured board. Knead slightly and
roll out to 1/2" thickness. Cut and let stand 5-10 minutes on
the floured board.
Fry in Butter-flavored Crisco that has been heated to 375°.
"CAKE IN A COFFEE MUG" GIFT MIX
~Shared by Marilyn, Canton, OH
1 cake mix any flavor
1 (4 serving size) instant pudding mix (not sugar-free), any flavor
Place dry cake mix and dry pudding mix into a large bowl; blend well
with a whisk.
This will be about 4 - 4 1/2 cups dry mix and will make 8 - 9 coffee
cup cake mixes.
Place a 1/2 cup dry mix into a sandwich bag.
Place mix into a corner of the bag and tie it there with a twist tie.
Continue making packets until all your dry mix is used.
Flavor suggestions:
Lemon cake mix- lemon pudding
Yellow cake mix- vanilla pudding
Devils food cake mix- chocolate pudding
Pineapple cake mix- coconut pudding
Butterscotch cake mix- butterscotch pudding
Select a large coffee cup. Check it to be sure it holds 1-1/2 cups of
water.
That way you will be sure you have bought the size the recipe calls
for.
It can't have any metallic paint on it because it will be used in the
microwave.
Retail stores, dollar stores and craft stores sell plain cups, check
them out!
Decorating the cups ~ Paint on the cup if you like.
DecoArt Ultra Gloss Acrylic Enamel is one brand of craft paint that can
be made
dishwasher safe by baking the painted cup in the oven. (instructions
are on the bottle of paint usually).
Another idea is to find decorated cups at the same stores as above...
you can usually find tons of them!
Glaze mix:
1/3 cup powdered sugar
1 1/2 tsp dry flavoring (such as powdered lemonade mix, powdered orange
breakfast drink mix, cocoa powder)
Vanilla powder sold by coffee flavorings (or use French Vanilla
CoffeeMate)
Select the flavoring appropriate to the cake you are making.
Place the glaze mix ingredients into a sandwich bag and tie into corner
of bag.
Label this bag "glaze mix" and attach it to the other bag with a twist
tie.
Example: For the pineapple coconut cake include flaked coconut in a
separate bag with instructions to sprinkle it over the frosted cake.
To put together: Place one baggie cake mix and one baggie glaze mix in
each coffee cup.
Now attach the following baking instructions to each coffee cup:
Bake a cake in a coffee mug!
Generously spray inside of coffee cup with cooking spray.
Empty contents of large packet into cup.
Add 1 egg white, 1 Tbsp oil, 1 Tbsp water to dry mix.
Mix 15 seconds, carefully mixing in all the dry mix.
Microwave on full power 2 minutes. (you may not get satisfactory
results in a low wattage small microwave).
While cake is cooking, place ingredients from "Glaze Mix" packet into a
very small container and add 1 1/2 tsp water; mix well.
When cake is done, pour glaze over cake in cup. Enjoy while warm.
BAKED BACON
~Submitted by Tracey L., Newmarket, Ontario,
Canada
Baking the bacon using this method gives you flat slices - a great look
for garnishing. Make more and it keeps for a week.
However you can use regular fried bacon if you wish. Baking
time varies depending on how thick the bacon is.
6 slices double-smoked bacon
Freshly ground black pepper
1. Preheat oven to 400F degrees (200 C degrees).
2. Line a baking sheet with parchment paper. Lay
bacon on top and sprinkle with pepper. Add another piece of
parchment, then top with a second baking sheet.
Bake for 15 to 20 minutes (depending on thickness) or until bacon is
crisp. Reheat, uncovered on baking sheet for 2 to 3 minutes
when needed.
Makes 6 slices
Source: Early Summer 2009 Food & Drink Magazine, from
the LCBO in Ontario Canada
WHITE BEAN TURKEY CHILI
~Shared by Pat, Merritt Island, FL
(12 servings)
Ingredients:
1-1/2 lbs lean ground turkey
2 medium onions, chopped
1 - 1/2 tsp dried oregano
1 - 1/2 tsp ground cumin
1 can (28 oz) diced tomatoes, undrained
3 C beef broth
1 can (8 oz) tomato sauce
1 Tbs chili powder
1 Tbs baking cocoa (unsweetened)
2 bay leaves
1 tsp salt
1/4 tsp ground cinnamon
3 cans (15 oz each) white kidney or cannellini beans, rinsed and drained
Directions:
In Dutch oven or soup pot, cook the turkey and onions over medium heat
until meat is no long pink; drain. Add oregano and cumin;
cook and stir 1 minute longer. Stir in the tomatoes, broth,
tomato sauce, chili powder, cocoa, bay leaves, salt and
cinnamon. Bring to a boil. Reduce heat; cover and
simmer for 45 minutes. Add beans; heat through.
Discard bay leaves.
NOTE: I add the spices to my taste and serve this with
cornbread.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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SOFT WHOLE-WHEAT DINNER ROLLS
~Shared by Treva, NC
Low Calorie
Low Sodium
Low Cholesterol
Low Sat Fat
Heart Healthy
Diabetes Appropriate
Healthy Weight
Finding tasty, healthy, whole-grain dinner rolls in the supermarket or
even at a local bakery can be a challenge. Here's a not-too-big dinner
roll you can feel good about serving.
Makes 2 dozen rolls
ACTIVE TIME: 40 minutes
TOTAL TIME: 4 hours
EASE OF PREPARATION: Moderate
1 1/2 cups warm (about 120°F) low-fat milk
1/4 cup sugar
1/4 cup unsalted butter, melted
1/4 cup canola oil
3 large eggs, divided
1 package quick-rising yeast (about 2 1/4 teaspoons), such as
Fleischmann's RapidRise
3 cups whole-wheat flour
2 cups cake flour, divided, plus more for dusting
1 1/4 teaspoons salt
2 tablespoons wheat germ
1. Whisk milk, sugar, butter, oil and 2 eggs in a large bowl. Whisk
yeast, whole-wheat flour, 1 1/2 cups cake flour and salt in a medium
bowl. Gradually stir the dry ingredients into the wet ingredients using
a wooden spoon. The dough will be very sticky.
2. Sprinkle 1/2 cup cake flour on a work surface. Turn out the dough
onto it and knead until all the flour is incorporated, 1 to 2 minutes.
Coat a large bowl with cooking spray. Transfer the dough to the bowl,
coat the top with cooking spray and cover with plastic wrap. Let rise
at room temperature (about 70°F) until doubled in volume, 1 1/4-2
hours.
3. Coat a 9-by-13-inch metal baking pan with cooking spray. Turn the
dough out onto a lightly floured surface; pat into a rough 7-by-10-inch
rectangle. Cut lengthwise into 4 equal strips using a bench knife or
butter knife. Then cut each strip crosswise into 6 equal portions.
(Each portion will weigh 1 1/4-1 1/2 ounces.)
4. Working with one portion of dough at a time, gather and pinch the
edges together, shaping the dough into a rough ball. The spot where the
edges come together is the bottom of the ball. Place each ball, bottom
down, on a clean work surface. With a slightly cupped hand, move the
ball around in a circular motion, keeping the bottom in place while
tucking the loose edges into it and stretching the surface of the dough
tight. (If the outer skin breaks, set the roll aside and let it rest
while rounding the remaining rolls. Reroll once the dough relaxes.)
Arrange the rolls in the prepared pan. Cover with plastic wrap. (If
following make-ahead instructions, refrigerate the rolls now.)
5. Let the rolls rise at room temperature until almost doubled in size,
about 1 1/4 hours.
6. Preheat oven to 400°F. Whisk the remaining egg in a small bowl, and
brush the tops of the rolls with it (you'll have some left over);
sprinkle with wheat germ. Bake the rolls until light brown on top,
about 20 minutes.
NUTRITION INFORMATION: Per roll: 154 calories; 5 g fat (2 g sat, 2 g
mono); 25 mg cholesterol; 23 g carbohydrate; 4 g protein; 2 g fiber;
137 mg sodium; 83 mg potassium. Nutrition bonus: Selenium (19% daily
value). 1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 fat
MAKE AHEAD TIP: Prepare through Step 4 and refrigerate overnight.
Remove from the refrigerator and let rise until almost doubled in size,
about 3 1/2 hours. Continue to Step 6.
Rolls freeze well up to 3 months in air tight container or foil. Just
thaw, heat and serve.
Source: EatingWell Magazine
OVEN-FRIED FISH FILLETS
~Shared by Jim D., WA
Active Time: 25 Minutes
Total Time: 25 Minutes
4 servings
Toasting the breadcrumbs in a skillet ensures a crisp and golden crust
on the fish.
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 (see recipe below)
Lemon wedges
DIRECTIONS
Preheat oven to 450°F. Coat a baking sheet with cooking spray.
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.
Bake the fish until opaque in the center, 5 to 6 minutes.
Meanwhile, make Tarragon Tartar Sauce.
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
4 servings - Facts Per Serving:
Calories: 229 Fat. Total: 10g Carbohydrates, Total: 11g
Cholesterol: 59mg Sodium: 444mg Protein: 23g
Fiber: 1g % Cal. from Fat: 39% Fat, Saturated: 2g
Tarragon Tartar Sauce
Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: about 1 1/4 cups
EatingWell's version of the classic, this can accompany just about any
sautéed, broiled or grilled fish.
Make Ahead Tip: The sauce will keep, covered, in the refrigerator for
up to 4 days.
RECIPE 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
DIRECTIONS
Whisk yogurt, mayonnaise, sugar, mustard and lemon juice in a small
bowl. Stir in pickle, capers, parsley, tarragon and garlic.
Nutrition Facts per Serving
Yield: about 1 1/4 cups
Calories: 22
Cholesterol: 2mg
Sodium: 71mg
Carbohydrates, Total: 2g
Fat. Total: 2g
% Cal. from Fat: 82%
Source: EatingWell Magazine
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CHICKEN ROULADES
~Shared by Mary S., Nashville, TN
Yield: 4 main-dish servings
INGREDIENTS
- 4 medium skinless, boneless chicken breast halves (1-1/4
pounds)
- 1/2 7-ounce jar roasted red peppers, drained and sliced
- 2 ounces herb-and-garlic goat cheese
- 1/2 cup loosely packed basil leaves plus additional leaves
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1 tablespoon olive oil
DIRECTIONS
Hold knife parallel to cutting surface and against one long side of a
chicken breast half, cut chicken almost in half, making sure not to cut
all the way through. Open chicken breast half and spread flat like a
book.
With meat mallet, or between two sheets of plastic wrap or waxed paper
with rolling pin, pound chicken breast half to 1/4-inch thickness.
Repeat with remaining chicken.
Place one-fourth each red pepper slices, goat cheese and basil leaves
on each breast half. Starting from one long side, roll each breast half
jelly roll fashion; secure with toothpicks. Sprinkle chicken roulades
with salt and pepper.
Heat oil in nonstick 12-inch skillet over medium-high heat until very
hot. Add chicken and cook until golden on all sides. Reduce heat to
medium; cover and cook until chicken loses its pink color throughout,
12 to 15 minutes longer.
Transfer chicken to cutting board; discard toothpicks. Cut chicken
roulades crosswise on diagonal into 1/2-inch-thick slices. Transfer
chicken to platter and garnish with additional basil leaves.
Nutritional Information Per Serving: Calories: 203, Protein: 29 g,
Carbohydrate: 3 g, Fat: 8 g, Cholesterol: 81 mg, Sodium: 341 mg
Diabetic Exchanges: 4 Low-Fat Meat
Source: The All New Good Housekeeping Cookbook
FRUIT SCONES
~Shared by Mary S., Nashville, TN
Yield: Makes 18
INGREDIENTS
- 1 cup all-purpose white flour
- 1 cup whole wheat flour
- 2-1/4 teaspoons baking powder
- Pinch of salt
- 1/4 cup soft margarine (at room temperature)
- 2 tablespoons granulated sugar
- 1/3 cup raisins
- 2/3 cup skim milk (keep 2 teaspoons aside for brushing the
tops of the scones before baking)
DIRECTIONS
Preheat the oven to 425 degrees F. Sift the flours into a bowl with the
baking powder and salt, tipping any leftover bran into the sifted
mixture.
Lightly rub in the margarine with your fingertips until the mixture has
the consistency of fine bread crumbs.
Mix in the sugar and raisins (the same quantities of dried mixed peel
can be used instead) and add the milk a little at a time, mixing well
until a soft dough is formed.
Turn out onto a lightly floured board and roll out to a thickness of
3/4 inch. Using a 1-1/2-inch pastry cutter, cut out the
scones, re-rolling the leftover dough as necessary until you have used
it all.
Place the scones on a lightly greased baking sheet, brush the tops with
a little skim milk to glaze, and bake near the top of the oven for 15 -
20 minutes until golden.
Cool on a wire rack until the scones are just warm, then serve.
Nutritional Information Per Serving (1/12 of recipe): Calories: 78,
Protein: 2 g, Fat: 2 g, Carbohydrate: 14 g, Fiber: 1 g, Cholesterol: 0
mg, Sodium: 157 mg
Diabetic Exchanges: 1 Starch, 1/2 Fat
Source: "Great Healthy Food - Diabetes" by Azmina Govindji
GREEN BEAN CASSEROLE
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 teaspoons canola oil
- 1 large onion, thinly sliced
- 1 medium onion, finely chopped
- 3-1/4 cups sliced mushrooms
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 1 (16 ounce) can low-fat, low-sodium chicken broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Pinch freshly ground nutmeg
- 3/4 cup low-fat sour cream
- Fresh ground black pepper to taste
- 1/2 cup cornflake crumbs
- 1 pound frozen green beans, or 4 cups lightly steamed green
beans
DIRECTIONS
In a large nonstick skillet, heat 1 teaspoon oil over low heat. Add the
sliced onion and cook, stirring occasionally, until soft and golden
brown, about 20 minutes. Set aside. (This step may be done up to 2 days
in advance; store, covered, in the refrigerator.)
Preheat the oven to 425 degrees F.
In a large nonstick saucepan or Dutch oven, heat the remaining oil over
medium heat. Add the chopped onion and cook, stirring frequently, until
translucent, about 4-5 minutes. Stir in the mushrooms and garlic;
continue cooking until the mushrooms release their juices, about 4
minutes.
Sprinkle the flour over the mushrooms. Cook, stirring, 2-3 minutes,
then gradually stir in the broth. Add the bay leaf, thyme, and nutmeg;
simmer, stirring occasionally, until slightly thickened, about 5
minutes. Remove from heat; stir in the sour cream, season with pepper,
and remove the bay leaf. Set aside.
In a small bowl, combine the reserved onion topping with the cornflake
crumbs, coating thoroughly.
In a 2-quart baking dish, add green beans. Top with the sauce, then
evenly scatter the onion mixture on top. Bake until bubbling, 20-25
minutes.
Nutritional Information Per Serving (1/2 cup): Calories: 155, Fat: 5 g,
Cholesterol: 10 mg, Sodium: 268 mg, Carbohydrate: 25 g, Dietary Fiber:
4 g, Sugars: 9 g, Protein: 7 g
Diabetic Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
Source: "Forbidden Foods Diabetic Cooking"
TUNA NICOISE
~Shared by Mary S., Nashville, TN
Yield: 6 servings, 4-1/2 cups total
INGREDIENTS
- One 6-1/2 ounce can water-packed tuna, drained and flaked
- 1 medium potato (5 ounces), cooked, peeled, and cut into wedges
- 1 cup sliced mushrooms
- One 9-ounce package thawed frozen whole green beans, or 12 ounces
fresh green beans, blanched
- 1/3 cup Basic Vinaigrette, or prepared light Italian dressing
- 6 leaves leaf lettuce
- 1 large hard-cooed egg, peeled and sliced
- 2 teaspoons drained capers
DIRECTIONS
Combine the tuna, potato, mushrooms, and green beans in a large bowl.
Gently toss the dressing with the tuna mixture. Chill.
Line a pretty glass bowl with lettuce leaves; add the tuna mixture and
garnish the top with egg slices and capers.
Nutritional Information Per Serving: Calories: 148, Fat: 9 g,
Cholesterol: 44 mg, Sodium: 195 mg, Carbohydrate: 8 g, Protein: 9 g
Diabetic Exchanges: 1/2 Starch, 1 Lean Meat, 1 Fat
Source: The New Family Cookbook for People with Diabetes
PAN-STEAMED ZUCCHINI AND YELLOW SQUASH
NOODLES
~Shared by Mary S., Nashville, TN
Yield: 2 pounds; Serves: 10
Serving Size: 3 ounces
INGREDIENTS
- 1-1/2 pounds zucchini
- 1-1/2 pounds yellow squash
- 1 teaspoon butter
- 1/2 tablespoon minced shallots
- 1/2 teaspoon minced garlic
- 2 fluid ounces Vegetable Stock
- 1 tablespoon minced herbs (use a variety of herbs, such as
basil, tarragon, chives, cilantro, thyme, and oregano.)
- 1/2 tablespoon lemon juice
- 1/4 teaspoon crushed black peppercorns
DIRECTIONS
Using a mandoline, cut the zucchini and yellow squash lengthwise into
1/4-inch-thick noodles. Discard the center of the squashes.
Heat the butter in a large saute pan. Add the shallots and garlic.
Sweat until the shallots are translucent.
Add the squash noodles and stock. Cover the pan and pan steam the
squash until tender, about 5 minutes. Drain any excess liquid.
Season with the herbs, lemon juice, and black pepper.
Nutritional Information Per Serving: (3 ounces) Calories: 30, Fat: .5g,
Cholesterol: 0mg, Sodium: 0mg, Carbohydrate: 5g, Dietary Fiber: 2g,
Sugars: 3g, Protein: 1g
Diabetic Exchanges: 1 Vegetable
Source: The Professional Chef's Techniques of Healthy Cooking
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if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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TEX-MEX EGGS BENEDICT
~Shared by Doe, Oliver, B.C., Canada
1/2 cup prepared salsa
1/3 cup black beans
1/4 cup fat-free cream cheese
4 eggs, poached
2 English muffins, split and toasted
1 ounce sharp grated cheese
2 tablespoons sliced green onions
In a small bowl, combine the salsa, black beans and cream cheese. Set
aside.
Meanwhile, poach the eggs and toast the English muffins.
To assemble, place two English muffin halves on a serving plate. Place
a poached egg on each muffin half. Sprinkle a fourth of the grated
cheese on each poached egg and carefully pour a quarter of the prepared
salsa mixture over the top of the cheese. Sprinkle the tops with green
onions. Repeat with the remaining ingredients and serve immediately.
Yield: Serves 2.
TERIYAKI SALMON SALAD
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1 tablespoon Dijon mustard
- 1 tablespoon dry white cooking wine
- 1 tablespoon low-sodium teriyaki sauce
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon honey
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 2 skinless salmon fillets, 6 ounces each
- 2 cups field salad greens
- 1/4 small red onion, thinly sliced
DIRECTIONS
Preheat the oven to 350 degrees. In a medium bowl, combine the mustard,
wine, teriyaki sauce, soy sauce, honey, lemon juice, garlic powder, and
white pepper. Place the salmon in the bowl and coat thoroughly.
Place the salmon in a baking dish, pour the remaining liquid over the
salmon, and place the dish in the oven. Bake for 10 to 12 minutes.
Arrange 1 cup of greens on each plate and place a salmon fillet on top.
Sprinkle the red onion over the plate.
Nutritional Information Per Serving (1/2 of recipe): Calories: 256,
Fat: 7 g, Cholesterol: 97 mg, Sodium: 559 mg, Carbohydrate: 8 g,
Protein: 39 g
Diabetic Exchanges: 1 Vegetable, 5 Lean Meat
Source: "Diabetes Cookbook for Dummies"
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for posting. Thanks!
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SOUTHERN STYLE STEAKS
This is a Paula Deen recipe. That "lady" can say "butta" better than
most!
Ingredients:
1 stick, plus 2 tablespoons butter, room temperature, divided
4 large Vidalia onions, thinly sliced
3 tablespoons crumbled Gorgonzola
4 (8-ounce) beef fillets
Salt and freshly ground black pepper
Directions
Preheat grill to medium-high heat. Spray grill with nonstick
nonflammable cooking spray.
In a large saucepan, melt 2 tablespoons butter over medium-low heat.
Add onions, and cook, stirring frequently, for 20 minutes, or until
onions are caramelized. Remove from heat, and set aside.
In a small bowl, combine 1 stick of butter and Gorgonzola; cover, and
refrigerate until ready to use.
Sprinkle fillets evenly with salt and pepper. Grill fillets, covered
with grill lid, for 4 to 6 minutes per side, or until desired degree of
doneness.
Transfer to serving plates and let sit for 5 minutes. Serve fillets
with caramelized onions and Gorgonzola butter.
*Cook’s Note: For a rare doneness, cook steaks on each side for 3 to 4
minutes.
Cook Time 30 min
Level Easy
Yield 4 servings
Source: Paula Deen
CHICKEN FLORENTINE ARTICHOKE BAKE
Ingredients
8 oz. dried bow tie pasta
1 small onion, chopped
1 Tbsp. butter
2 eggs
1-1/4 cups milk
1 tsp. dried Italian seasoning
1/4 to 1/2 tsp. crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1 14-oz. can artichoke hearts, drained and quartered
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp. paprika
1 Tbsp. butter, melted
Directions
1. Preheat oven to 350 degrees F. Cook pasta according to package
directions; drain. In medium skillet cook onion in 1 tablespoon butter
over medium heat about 5 minutes or until tender, stirring
occasionally. Remove from heat; set aside.
2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4
tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey
Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan,
cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or
3-quart rectangular casserole.
3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan,
bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta.
Bake, uncovered, 10 minutes more or until golden.
Makes 6 to 8 servings.
Nutrition Facts
Calories 531, Total Fat (g) 24, Saturated Fat (g) 13, Monounsaturated
Fat (g) 8, Polyunsaturated Fat (g) 2, Cholesterol (mg) 163, Sodium (mg)
897, Carbohydrate (g) 41, Total Sugar (g) 6, Fiber (g) 5, Protein (g)
36, Vitamin C (DV%) 25, Calcium (DV%) 47, Iron (DV%) 26
Percent Daily Values are based on a 2,000 calorie diet
BANANA BOSTON CREME DESSERT
Pudding Topping (below)
1 1/2 cups Original Bisquick mix
1/2 cup sugar
1/3 cup milk
2 tablespoons baking cocoa
2 tablespoons butter or margarine melted
1/2 teaspoon vanilla
2 eggs
2 medium bananas
1/4 cup chocolate or fudge topping
Make Pudding Topping. Heat oven to 350°F. Grease and flour round pan,
9x1 1/2 inches. Beat remaining ingredients except bananas and chocolate
topping on low speed 30 seconds, scraping bowl constantly. Beat on
medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
Bake about 30 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
Serve cake topped with pudding and bananas. Drizzle with chocolate
topping. Cover and refrigerate any remaining dessert.
Makes 8 servings.
Pudding Topping
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 1/4 cups milk
1 cup frozen (thawed) whipped topping
Beat pudding mix (dry) and milk in medium bowl with wire whisk or
electric mixer on low speed about 2 minutes or until well blended. Fold
in whipped topping. Cover and refrigerate 1 hour.
SLIDERS
Adapted from Big Red Kitchen.
Ground chuck (80/20) 2 pounds for a 9 x 13 pan, 2-1/2 pounds for a 10 x
15 pan
Dried, minced onion
Seasoning salt
6 slices of cheese
Sliced dill pickles
Dinner rolls, any brand
Sprinkle dried minced onion on the bottom of a 9 x 13 or 10 x 15
pan. Use as much as you like.
Press ground chuck into pan, on top of onions until it completely
covers the bottom. Use two pounds of ground chuck if you are
using a 9 x 13 pan or 2-1/2 pounds of ground chuck if you are using a
10 x 15 pan. Sprinkle the meat with seasoning salt.
Place in a 400 degree oven for 25 minutes. (Make sure you use
an 80/20 mixture of ground beef, otherwise your burgers will be dry.)
The meat will shrink in the oven. After 25 minutes remove and
cover with six slices of cheese. Place meat back in the oven
for two minutes until the cheese is melted.
With a pizza cutter or a knife, slice the meat into as many square
pieces as you have rolls.
Place the meat in between the bun with some of the onion and pop on a
few dill pickles. You are ready to serve.
Source: NoblePig.com
HONEY MUSHROOM PORK CHOPS
4 pork chops
1/2 cup chicken broth
1/4 cup honey (I use only OhioHoney.com)
1/4 cup soy sauce
2 tbsp. ketchup
1/4 tsp. ginger
1/2 tsp. garlic salt
3/4 cup sliced mushrooms
3 cup cooked rice
In frying pan, brown chops well on both sides. Drain. In bowl, combine
all remaining ingredients, except rice. Pour mixture over chops. Cover
and simmer for about 40 minutes or until chops are tender. Serve chops
and sauce over hot rice.
ALOHA PINEAPPLE SQUARES
Ingredients:
2 1/2 cups graham wafer crumbs
1/2 cup melted butter
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup butter
1 1/2 cups icing (confectioners') sugar
2 egg yolks
1 cup whipping cream
1 can (19 oz.) crushed pineapple, drained
Directions:
Combine all ingredients Mix graham wafer crumbs, melted butter, sugar
and cinnamon. Reserve 3/4 cup of this mixture for topping.
Press the rest into an 8 x 12 inch pan. Bake at 350 degrees F. for 12
minutes. Cool.
With mixer cream butter and icing sugar. Add egg yolks and beat until
light. Spread over the cooled crust.
Beat whipping cream until stiff. Fold in pineapple. Spread over the
second layer in the pan. Sprinkle the reserved crumb mixture over top.
Chill for several hours or overnight. Cut into squares to serve.
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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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