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A
to Z
Recipes
September 2, 2009
Always
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laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z
Recipes newsletter. I'm hoping you'll enjoy this today as
many are making plans for Labor
Day. Everyone in my family must work on Labor
Day, but that doesn't mean we're not going to celebrate! We'll just do
it on a different day, like we often must on holidays, but at least we
share thoughts, good food, and memories together. We all happen to have
jobs which are busier on holidays and cannot take off.
The newest Monthly Theme recipe topic is announced
in this issue. Please visit the Monthly Theme - Recipe
Submissions section to read all about it. You'll find the
link there to use for sharing recipes here at A to Z Recipes.
In today's issue we're sharing over
50 recipes from readers as well as my own files.
One thing they all have in common is that they're perfect for Labor Day
celebrations where family and friends gather around a table loaded with
goodies. Traditionally, Labor Day is celebrated by most Americans as
the symbolic end of the summer, and when many have the last major
cookout. In Texas, we cook out almost year-round! Many people simply
serve a nice buffet-style meal with lots of eating choices. Either way
you choose to go, living LARGE is what we're
gearing towards today. We will have another issue posted the day before
Labor Day but this issue focuses on a Labor Day menu, giving you time
to select recipes, shop and prepare. I hope these recipes find a home
in your 'keeper' file and on your family's table.
We'll see you here again on Sunday, God willing.
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
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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A
bad day at
work is better than a good day in hell.
~ Scott Johnson
 
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HEY,
WASN'T THAT US?
~Shared by Jim D., WA
A little house with three bedrooms and one car on the street.
A mower that you had to push to make the grass look neat.
In the kitchen on the wall we only had one phone,
And no need for recording things, someone was always home.
We only had a living room where we would congregate,
Unless it was at mealtime in the kitchen where we ate.
We had no need for family rooms or extra rooms to dine,
When meeting as a family those two rooms would work out fine.
We only had one TV set, and channels maybe two,
But always there was one of them with something worth the view.
For snacks we had potato chips that tasted like a chip,
And if you wanted flavor there was Lipton's onion dip.
Store-bought snacks were rare because my mother liked to cook,
And nothing can compare to snacks in Betty Crocker's book.
Weekends were for family trips or staying home to play,
We all did things together -- even go to church to pray.
When we did our weekend trips depending on the weather,
No one stayed at home because we liked to be together.
Sometimes we would separate to do things on our own,
But we knew where the others were without our own cell phone.
Then there were the movies with your favorite movie star,
And nothing can compare to watching movies in your car.
Of course there were the picnics at the peak of summer season,
Pack a lunch and find some trees and never need a reason.
Get a baseball game together with all the friends you know,
Have real action playing ball -- and no game video.
Remember when the doctor used to be the family friend,
And didn't need insurance or a lawyer to defend?
The way that he took care of you or what he had to do,
Because he took an oath and strived to do the best for you.
Remember going to the store and shopping casually,
And when you went to pay for it you used your own money?
Nothing that you had to swipe or punch in some amount,
Remember when the cashier person had to really count?
The milkman used to go from door to door,
And it was just a few cents more than going to the store.
There was a time when mailed letters came right to your door,
Without a lot of junk mail ads sent out by every store.
The mailman knew each house by name and knew where it was sent;
There were not loads of mail addressed to "present occupant."
There was a time when just one glance was all that it would take,
And you would know the kind of car, the model and the make.
They didn't look like turtles trying to squeeze out every mile;
They were streamlined, white walls, fins, and really had some style.
One time the music that you played whenever you would jive,
Was from a vinyl, big-holed record called a forty-five.
The record player had a post to keep them all in line,
And then the records would drop down and play one at a time.
Oh sure, we had our problems then, just like we do today,
And always we were striving, trying for a better way.
Oh, the simple life we lived still seems like so much fun,
How can you explain a game, just kick the can and run?
And why would boys put baseball cards between bicycle spokes,
And for a nickel red machines had little bottled Cokes?
This life seemed so much easier and slower in some ways,
I love the new technology but I sure miss those days.
So time moves on and so do we, and nothing stays the same,
But I sure love to reminisce and walk down memory lane.
Send
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MEMPHIS
STYLE BARBECUING
~Shared by Johnny, LA
Memphis Dry Rub
4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons fresh ground black pepper
1 teaspoons cayenne
PREPARATION:
Mix ingredients together. Store in an airtight container. Spread evenly
on prepared ribs that have been patted dry and let sit until the rub
appears moist.
Memphis Dry Rub Basting Sauce
1/2 cup olive oil
1/2 cup flat beer
1/4 cup lemon juice
1 tablespoon steak sauce
PREPARATION:
Combine all ingredients. Apply to ribs every hour while smoking. This
recipe works great with an oil sprayer.
Memphis Rib Sauce
2 cups ketchup
2 cups chopped onion
1 cup red wine vinegar
2 cloves garlic, minced
1/4 cup yellow mustard
1/2 cup brown sugar, packed
1/2 teaspoon Louisiana hot sauce
PREPARATION:
Blend together everything except the ketchup. Pour into a saucepan and
add the ketchup. Simmer over low heat for 15 minutes. You can use part
of this sauce as a baste during smoking. Serve on the side with ribs.
Check
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: "Around the World with Recipes"
What
we're looking for this month is recipes from around the world. This
leaves a wide range from which to choose. Just about everyone has a
favorite Chinese recipe; German will fit in perfectly for October,
French cooking sounds wonderful, too. Egyptian, Hawaiian, Spanish,
Japanese, and so many more. Share your International Recipe favorites
in this global collection this month. (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 "Around the World with 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 "Around the World with Recipes".
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: "Around
the World with Recipes".
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 "Around the World with Recipes" has a deadline of
September 30,
2009,
and will be posted on October 4, 2009.
Please use this email
link to submit a recipe for theme
recipes: "Around
the World with Recipes"
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 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 so we can strike up the band and light
the candles on that cake. Please, basic
information:
Your
Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our September Birthday Babies:
1st Cindy W. in New
Hampshire
1st Barbara B. in Refugio, Texas
1st Janet P. in Jacksonville, Florida
1st Melody L. in Dalton, Georgia
3rd Patricia W. in Anahuac, Texas
3rd Steve in Virginia
6th Lois in Valrico, Florida
6th Janet E. in Ligonier, Pennsylvania
7th Sandy in Snohomish, Washington
7th Dawn H. in Knoxville, Iowa
7th Linda P., in Durham, Ontario, Canada
7th Anna L. in Galveston, Texas (mother to Maggie)
8th Theresa C. in Pennsylvania
8th Wilma S. in Golden, Colorado
8th Gina H. in Independence, Missouri
9th Debbie in Dallas, Texas
10th Carrol G. in Scandia, Kansas
10th Laurie G. in Prairieville, Louisiana
10th Shary in Algoma, Wisconsin
14th Jackie N. in Columbus, Ohio
14th Elvera in Fairbury, Nebraska
14th Monica M. in Navarre, Florida
15th William (Uncle Bill) A. in Burnaby, B.C. Canada
15th Sandra P. in Phoenix, Arizona
16th Marie in Fleming Island, Florida
17th Judy P. in San Jose, California
18th Rita K. in Niceville, Florida
18th Jessica Tracy in New Zealand (granddaughter to Robyn B. in
Auckland)
18th James G. in Mankato, Kansas
19th Loretta A. in Virgie, Kentucky
19th Jill R. in Masury, Ohio
20th Patricia in Charlevoix, Michigan
21st Gordon M. in Cape Ray, Newfoundland
21st TommyJohn in Virginia Beach, Virginia
22nd Joanna H. (daughter to Maggie) in Texas City, Texas
23rd Dustin in New Johnsonville, Tennessee
24th Nina S. in Chicago, Illinois
25th Marlene D. in Copemish, Michigan
25th Carmi in Lake of the Woods, Virginia
26th Jami L. in Keokuk, Iowa
26th Sharon S. in Rochester, New York
27th Gail D. in Des Plaines, Illinois
27th Cameron (son to Lisa) in Belmont, North Carolina
27th Millie in Isle of Palms, South Carolina
27th Lisa in Idaho Falls, Idaho
28th Timothy S. in Anthony, Kansas
29th Melissa in Murray, Kentucky
29th Margie in North Carolina
30th Jan in Bakersfield, California
Only emails using the appropriate
link and containing the basic
information will be considered for
posting.
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MARTHA VS MAXINE
~Shared by Pat, Merritt Island, FL
Martha:
Stuff a
miniature marshmallow in the bottom of an ice cream cone to prevent ice
cream drips.
Maxine:
Just suck the ice
cream out of the bottom of the cone, for Pete's sake! You are probably
lying on the couch with your feet up eating it anyway!
Martha: To keep potatoes from
budding, place an apple in the bag with the potatoes.
Maxine: Buy Hungry Jack mashed
potato mix. Keeps in the pantry for up to a year.
Martha: When a cake recipe
calls for flouring the baking pan, use a bit of the dry cake mix
instead and there won't be any white mess on the outside of the cake.
Maxine: Go to the bakery!
Hell, they'll even decorate it for you!
Martha: If you accidentally
over-salt a dish while it's still cooking, drop in a peeled potato and
it will absorb the excess salt for an instant 'fix-me-up.'
Maxine: If you over-salt a
dish while you are cooking, that's too bad. Please recite with me the
real woman's motto: 'I made it, you will eat it and I don't care how
bad it tastes!'
Martha: Wrap celery in
aluminum foil when putting in the refrigerator and it will keep for
weeks.
Maxine: Celery? Never heard of
it!
Martha: Brush some beaten egg
white over pie crust before baking to yield a beautiful glossy finish.
Maxine: The Mrs. Smith frozen
pie directions do not include brushing egg whites over the crust, so I
don't.
Martha: Cure for headaches:
take a lime, cut it in half and rub it on your forehead. The throbbing
will go away.
Maxine: Take a lime, mix it
with tequila, chill and drink! All your pains go away!
Martha: If you have a problem
opening jars, try using latex dish washing gloves. They give a non-slip
grip that makes opening jars easy.
Maxine: Go ask that very cute
neighbor if he can open it for you.
Martha: Don't throw out all
that leftover wine. Freeze into ice cubes for future use in casseroles
and sauces.
Maxine: Leftover
wine??????????? HELLO!!!!!!!
THROUGH A CHILD'S MIND!
~Shared by Rusty, FL
A little boy was waiting for his mother to come out of the grocery
store. As he waited, he was approached by a man who asked, "Son, can
you tell me where the Post Office is?"
The little boy replied, "Sure! Just go straight down this street a
coupla blocks and turn to your right."
The man thanked the boy kindly and said, "I'm the new pastor in town.
I'd like for you to come to church on Sunday & I'll show you
how to get to Heaven."
The little boy replied with a chuckle. "Awww, come on... You don't even
know the way to the Post Office."
bareMinerals
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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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Search A to Z Recipes Site and Newsletters:
ROSEMARY
LEMONADE
~Shared by Johnny, LA
In the Old Country version of “Sleeping Beauty,” the princess was
awakened from her enchanted slumber with a whiff of rosemary-scented
water. The prince was probably miles away, lost.
Two cups water
Two cups sugar
Two cups lemon juice
Grated rind of one lemon
Two sprigs of rosemary
Ice cubes
Cold water or club soda
Combine the water and sugar in a saucepan and bring the mixture to a
boil over high heat. Boil the liquid three minutes. Remove the pan from
the heat and stir in the lemon juice, lemon rind and rosemary.
Refrigerate at least one hour. Strain the mixture into a storage
container.
To fix a glass of lemonade, place 5 to 6 ice cubes in a drinking glass.
Fill the glass about a third full with the lemon syrup, add water or
club soda to the top of the glass, stir and drink.
Makes about 3 cups.
CRAB RANGOON
~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.
We had this for dinner tonight and instead of using the crabmeat, we
used shrimp...boy was it good!!!. We also used Cocktail
sauce, Horseradish sauce for dipping.
3 dozen Won Ton Wrappers
1/2 lb. crabmeat, drained and chopped
1/2 lb cream cheese, room temperature
1/2 teaspoon steak sauce
1/2 teaspoon garlic powder
1 egg yolk, well beaten
Combine crabmeat, cream cheese, steak sauce and garlic
powder. Place 1 heaping teaspoon of this mixture in the
center of wrapper. Gather edges together, moisten with egg
yolk and pinch to seal. Deep fry in hot oil in bunches until
golden brown, about 3 minutes. Drain on paper
towels. Serve hot.
GREEN SALAD WITH HERB VINAIGRETTE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2/3 C. vegetable oil
1/4 C. red wine vinegar
1/4 C. minced fresh parsley
2 green onions chopped
1 garlic clove minced
1 t. salt
1 t. dried basil
1 t. dill weed
1/4 t. pepper
6 C. torn mixed salad greens
6 medium tomatoes cut into wedges
6 large fresh mushrooms sliced
In a jar with a tight fitting lid, combine the first 9 ingredients,
shake well. Cover and refrigerate for at least 8 hours.
Divide the salad greens, tomatoes and mushrooms among 8 salad
plates. Shake dressing, drizzle over salads.
SPINACH AND ONION DIP
~Shared by Jim D., WA
One quarter cup olive oil
1 large onion, chopped
One quarter cup shallots, chopped
One half pound baby spinach, chopped
1 8-oz. package cream cheese, softened
1 and one half cups sour cream
1 clove garlic, minced
Salt and pepper to taste
Heat olive oil in a skillet and saute onion and shallots, add spinach
and cook for several minutes. Place Spinach mixture in a glass bowl and
stir in cream cheese, sour cream, garlic, and salt and pepper. Chill
and serve with fresh vegetables, crackers, and/ or bread pieces.
The Skinny: Use low fat cream cheese and sour cream.
BROWNIES
(with Carrot and Spinach)
~Shared by Linda H., Rosharon, TX
Makes 12 brownies
These brownies fool everyone! You won't believe how scrumptious they
are (or how good they are for you) until you make them yourself. Just
don't serve them warm—it's not until they're completely cool that the
spinach flavor totally disappears.
Nonstick cooking spray
3 oz. semisweet or bittersweet chocolate
1/2 cup carrot puree
1/2 cup spinach puree
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 Tbsp. trans-fat-free soft tub margarine spread
2 tsp. pure vanilla extract
2 large egg whites
3/4 cup oat flour or all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
Preheat the oven to 350°. Coat an 8" x 8" baking pan with cooking
spray.
Melt the chocolate in a double boiler or over a very low flame.
In a large bowl, combine the melted chocolate, vegetable purees, sugar,
cocoa powder, margarine and vanilla and whisk until smooth and creamy,
1 to 2 minutes.
Whisk in egg whites. Stir in the flour, baking powder, and salt with a
wooden spoon.
Pour the batter into the pan and bake 35 to 40 minutes. Cool completely
in the pan before cutting into 12 bars.
Source: Created by Jessica Seinfeld from the book Deceptively
Delicious
HERBED CHEESE & ONION TWISTS
~Shared by Doe, Oliver, B.C., Canada
Makes 24
1 1/3 c water
1 tbsp oil
3/4 tsp salt
1 tsp sugar
3 c flour
1/4 c parmesan
3/4 tsp dried basil & oregano
1/2 tsp (each) dried marjoram & garlic powder
1 1/4 tsp yeast
Filling-
2 c f.c. onion
2 tbsp butter, margarine or olive oil
Toppings-
coarse sea salt, sesame, poppy or celery seed
Add all dough ingred to machine, select dough cycle. Heat butter in lg
pan over med heat, add onions & cook golden brown, let cool.
When dough cycle is complete, take to lightly floured surface, let rest
5-10 mins. Roll dough into 20x12 rectangle. Spread onions lengthwise
over half the dough, leaving an ½” border along the long side, lightly
press onions into dough. Fold dough lengthwise over onions to form a
20x6 rectangle, pressing down lightly & pinching edge to seal.
Cut into 20 strips. Twist each strip twice & place on lightly
greased or parchment lined baking sheet, pressing both ends down.
Cover, let rise for 20-25 mins. Brush with glaze & sprinkle
with salt or seeds. Bake at 400 for 12-15 mins until golden.
SOUTHERN STYLE PEACH COBBLER WITH HOMEMADE
VANILLA ICE CREAM
~Shared by Treva, NC
Makes 8 to 10 servings.
4 tablespoons butter
6 cups peeled and sliced peaches
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons freshly squeezed lemon juice
1 tablespoon finely chopped gingerroot
2 cups Bisquick® baking mix
1/2 cup sugar
1 & 1/2 cups milk
Preheat oven to 375 degrees.
Melt butter in a 3-quart baking dish, being careful not to burn the
butter.
Combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and
ginger. Toss to coat evenly and set aside.
In a large bowl, combine Bisquick©, sugar, and, milk.
Pour dough over melted butter, but do not stir the butter and dough
together. Use your hands to press the dough to the edges of the pan.
Pour fruit mixture on top of the dough. The dough will bake up and over
the over the fruit.
Bake 45 to 50 minutes or until the fruit is slightly brown and bubbly.
Serve with Homemade Vanilla Ice Cream (recipe below).
Homemade Vanilla Ice Cream
5 eggs
2 cups sugar
2 quarts whole milk
2 14-ounce cans sweetened condensed milk
2 cups heavy cream
4 tablespoons pure vanilla extract
Crushed ice
Rock salt
Beat together eggs and sugar. Add whole milk and stir well.
Transfer mixture to a heavy sauce pan and cook slowly over medium-low
heat, stirring constantly, until mixture coats the spoon. Remove from
heat and cool thoroughly.
Add condensed milk, heavy cream, and vanilla.
Pour mixture into the metal canister of an electric ice cream freezer,
filling only three-fourths of the way to the top.
Insert paddle and return canister to the barrel of the freezer.
Surround canister with 4 inches of ice. Add a layer of rock salt.
Repeat ice and salt layers until you reach the level just below the
canister lid.
Freeze as directed by freezer manufacturer.
** Prepare ice cream outside or in a sink to avoid making a huge mess.
Or if this is all just way too hard, pick up a pint of
Vanilla Ice Cream
BARBECUED PORK & BEAN BAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 (1 lb.) cans baked beans in tomato sauce
5-6 lean rib pork chops
Salt and pepper
Mustard
1-1/2 tbsp. brown sugar
1-1/2 tbsp. catsup
Onion
Lemon
Mix ingredients (except chops and beans); spread on each chop. In
13x9x2 baking dish pour in beans. Prepare each chop and place over
beans. With toothpick, attach 1 slice onion and 1/2 slice lemon to each
chop. Bake at 325 degrees for 1-1/2 hours or until chops are tender.
BATTER FRIED CHICKEN WINGS
~Shared by Jim H., Calgary, Alberta, Canada
A little different - chicken wings are dipped in a batter and deep
fried until crispy and golden brown. Cooking time is per batch.
20 min
15 min prep
40 pieces
20 chicken wings
1/4 teaspoon garlic salt
1 1/2 cups cornstarch
3 eggs
3 tablespoons hot sauce
3 tablespoons water
cooking oil
Cut wings at first joint and discard the tips.
Cut remaining wings in half.
Wash and dry on paper towels and sprinkle lightly with garlic salt.
Mix cornstarch, eggs, hot sauce and water, stirring to form a smooth
batter.
Dip wings in batter and deep fry in 1 1/2" of oil heated to 350° for
about 5 minutes, turning once or twice.
Serve with small bowl of mild, medium or hot wing sauce for dipping.
Source: Recipezaar
GREEK TOMATO SALAD
~Shared by Luanne, FL
Anything with feta cheese, has to be good.
6 medium tomatoes, cut into 1/2-inch cubes
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 clove garlic, crushed
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 4-oz. pkg. crumbled feta cheese
1/2 cup kalamata olives, pitted
2 5-oz. pkgs. mixed baby salad greens.
Combine first 9 ingredients in a large bowl, and stir well. Cover and
chill at least 3 hours. To serve, add greens, and toss gently.
Yield: 8 servings.
MUSTARD CHICKEN
~Shared by Larry Holmes, Toronto, Canada
1/4 cup lemon juice
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 large boneless, skinless chicken-breast halves
1/4 cup coarse grained prepared mustard
In a medium-size bowl, combine lemon juice, Worcestershire sauce, salt
and cayenne pepper. Add the chicken and turn it to coat
evenly. let the chicken stand for 10 minutes to marinate.
Preheat boiler. Drain the chicken and arrange the pieces on
the rack over a broiler pan. Brush or spread half
of the mustard on top of the chicken Broil the chicken 5
inches from the heat until golden brown on one side, about 8 minutes.
Turn the chicken breast over and spread them with the remaining
mustard. Continue broiling the chicken until tender and
cooked through, 5 to 8 minutes. Serve immediately.
Makes 4 servings.
LOUISIANA HICKORY-SMOKED ANDOUILLE
~Shared by Johnny, LA
1 (2 3/4-pound) pork shoulder, butt portion (do not trim fat), cut into
large chunks
4 teaspoons granulated sugar
1 tablespoon coarse kosher salt
2 tablespoons coarsely ground black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried thyme
1 tablespoon hot paprika
3/4 cup hickory chips
Put pork through a meat grinder, using disc with the largest holes. Add
sugar, salt, peppers, thyme and paprika. Mix thoroughly. Cover and
refrigerate for at least 1 hour.
Lay a 20 x 10-inch single thickness of cheesecloth on a countertop.
Paint a 4-inch wide strip along the long side of the cheesecloth with
vegetable oil. Arrange 1 cup of the pork into a long thin strip along
the inner border of the oil. Fold oiled cheesecloth over the pork and
roll the strip back and forth to form an even sausage about 12 inches
long. Roll the sausage up in the cheesecloth and tie each end in a knot
or secure with string. Repeat with four more pieces of cheesecloth and
remaining meat until you have 5 sausages.
Soak hickory chips in water for 30 minutes.
Put a rectangular metal pan in the center of the bottom rack of a
kettle grill and mound 15 charcoal briquettes on each side. Open the
bottom vents on the grill. Light the charcoal and allow the fire to
burn until the briquettes are ashen and glowing.
Drain hickory chips and distribute them over the charcoal. Place
sausages on the grilling rack so that they are over the pan. Cover the
grill, open the cover vents, and smoke the sausages for about 1 hour
and 10 minutes, until they reach an internal temperature of 160 degrees
F. Move the sausages to the edges of the grill, directly over the
charcoal. Cook for 3 minutes, flip the sausages over, and cook for 3
minutes more on the other side. Remove the sausages from the grill.
When they have cooled enough to handle, peel off the cheesecloth.
When cooked, this sausage can be kept in the refrigerator for 5 days
and in the freezer for up to 6 months.
PACIFIC RIM SALMON
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 C. unsweetened pineapple juice
1/4 C. soy sauce
2 T. prepared horseradish
2 T. minced fresh parsley
5 t. sesame oil divided
2 t. honey
1/2 t. coarsely ground pepper
8 salmon fillets (6 oz each)
5 green onions coarsley chopped
In a small bowl combine the pineapple juice, soy sauce, horseradish,
parsley, 3 t. sesame oil, honey and pepper. Pour 2/3 C.
marinade into a large resealable plastic bag; add the salmon and green
onions. Seal bag and turn to coat; refrigerate for 1 - 1 1/2
hours, turing occasionally. Add remaining sesame oil to
remaining marinade. Cover and refrigerate for basting.
Coat grill rack with cooking spray before starting the grill.
Drain and discard the marinade. Place salmon skin side up on
rack. Grill covered over medium heat for 5 minutes.
Turn salmon; brush with half of reserved marinade. Grill 3
minutes longer. Brush with remaining marinade.
Grill 2-5 minutes longer or until fish flakes easily with a fork.
MEDITERRANEAN PORTOBELLO BURGERS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
1 clove garlic, minced
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil, divided
4 portobello mushroom caps, stems and gills removed
4 large slices country-style sourdough bread, cut in half
½ cup sliced jarred roasted red peppers
½ cup chopped tomato
¼ cup crumbled reduced-fat feta cheese
2 tablespoons chopped pitted Kalamata olives
1 tablespoon red-wine vinegar
½ teaspoon dried oregano
2 cups loosely packed mixed baby salad greens
Instructions
1. Preheat grill to medium-high.
2. Mash garlic and salt on a cutting board with the side of a knife
until it's a smooth paste. Mix the paste with 1 tablespoon oil in a
small dish. Lightly brush the oil mixture over portobellos and then on
one side of each slice of bread.
3. Combine red peppers, tomato, feta, olives, vinegar, oregano and the
remaining 1 tablespoon oil in a medium bowl.
4. Grill the mushroom caps until tender, about 4 minutes per side;
grill the bread until crisp, about 1 minute per side.
5. Toss salad greens with the red pepper mixture. Place the grilled
mushrooms top-side down on 4 half-slices of the bread. Top with the
salad mixture and the remaining bread.
Nutrition Information
Per serving: 301 calories; 11 g fat (2 g sat, 7 g mono); 3 mg
cholesterol; 40 g carbohydrate; 10 g protein; 4 g fiber; 795 mg sodium;
691 mg potassium.
Nutrition bonus: Selenium (44% daily value), Folate (33% dv), Vitamin A
(25% dv), Potassium (20% dv).
2 1/2 Carbohydrate Servings
Exchanges: 2 starch, 2 vegetables, 2 fat
BACON-BLUE DIP
~Shared by Linda H., Rosharon, TX
1/2 cup dairy sour cream
1 (3-ounce) pkg. cream cheese, cut into cubes and softened
2 ounces blue cheese, crumbled (1/2 cup)
1 Tbsp instant minced onion
4 slices bacon, crisp-cooked, drained and crumbled
1 large green pepper, top and seeds removed (optional)
Place sour cream, cream cheese, blue cheese and minced onion in blender
container; blend until mixture is smooth. Chill.
Before serving, stir in the crumbled bacon. Serve mixture in green
pepper shell, if desired.
Makes about 1 cup.
PEANUT BUTTER CUP PIE
~Shared by Doe, Oliver, B.C., Canada
1 pint vanilla ice cream
20 mini peanut butter cups, coarsely chopped & chilled
3/4 c heavy cream
6 tbsp icing sugar
1 tsp vanilla
Combine ice cream & peanut butter cups in lg bowl, mash mix
with back of spoon til candy & ice cream are well combined.
Turn mix into crust, smooth with spoon back. Put pie in freezer.
Combine heavy cream, icing sugar, and vanilla in bowl. Whip to soft
peaks. Take pie from freezer, spread whipped cream over top with a
spatula. Cover with saran, freeze 3 hrs. Thaw 10 mins before serving or
micro a few seconds(5-10). This is nice with a Sugar Cone Crust. Dress
up with a Hot Fudge or Chocolate Peanut Butter Sauce.
HONEY GRILLED CHICKEN
~Shared by Treva, NC
1/3 cup Honey
2 tablespoons butter or margarine
1 clove garlic, chopped
1 tablespoon lemon juice
4 skinless, boneless chicken breast halves
1. Preheat grill for medium heat.
2. Melt butter in a skillet over medium heat, stir in chopped garlic
and cook until fragrant, 1 or 2 minutes. Whisk in Honey and lemon
juice. Brush half the mixture on chicken breasts, reserving half for
basting.
3. Lightly oil the grill grate and place chicken on the grill. Cook for
12 to 16 minutes, turning frequently. Baste often during the last 5
minutes. Chicken is done when the meat is firm and juices run clear.
CREAM CHEESE BALLS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
8 ounces cream cheese, softened
1 cup cooked ham, finely chopped
1 teaspoon prepared horseradish
½ teaspoon dry mustard
1 teaspoon hot pepper sauce
½ cup nuts, finely chopped
Thin pretzel sticks, for picks
Combine the cheese, ham, horseradish, mustard and hot pepper sauce in a
small bowl and mix well. Shape the mixture into ¾” balls (about 48) and
roll them in the chopped nuts. Cover and refrigerate them for several
hours. Before serving, transfer them to a serving platter and insert
the pretzel sticks. Serve chilled.
Makes about 48 appetizers.
CARAMELIZED FRENCH ONION DIP
~Shared by Jim H., Calgary, Alberta, Canada
Makes: 1 cup
You will need:
1 tablespoon olive oil
1 cup finely chopped onion
1 clove garlic, minced
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
Heat olive oil in a small pan over medium-low heat. Add onion and
garlic and cook until they turn brown in color, stirring occasionally,
about 20 minutes. Take care not to burn the onions. Remove from heat
and allow to cool.
In a bowl combine cooled onion, mayonnaise, sour cream, Worcestershire
sauce, salt and pepper. Chill 30 minutes.
You can serve this with some raw veggies or my personal favorite
homemade potato chips.
Enjoy!
Source: lifesambrosia.com
GINGER LIMEADE
~Shared by Ann S., Mims, FL
Serves/Makes: 12
Difficulty Level: 2
Ready In: 2-5 hrs
Ingredients:
2 cups sugar
3 1/2 cups cold water
6 slices (1/8" thick) peeled fresh ginger
1 1/4 cup fresh lime juice
Ice cubes
Lime slices, optional
Directions:
In 2-quart saucepan, heat sugar, cold water and ginger slices to
boiling over high heat, stirring occasionally. Cover saucepan and boil
5 minutes.
Remove saucepan from heat and let stand, covered, 5 minutes. Strain
mixture and discard ginger. Stir lime juice into sugar syrup.
Pour mixture into pitcher or glass measuring cup; cover and refrigerate
until cold, about 3 hours.
Serve over ice, with lime slices, stirring in additional water if you
like.
About 125 calories per serving.
Source: CDKitchen
BANANA DREAM SALAD
~Shared by Patricia, Charlevoix, MI
1 package (6 ounce) lemon gelatin
4 cups water
1 #2 can crushed pineapple
4 large bananas
1 cup miniature marshmallows
1 cup sugar
1 tablespoon cornstarch
1 cup pineapple juice
1 egg beaten
1 envelope dream whip
Chopped nuts
Drain pineapple (retain juice, adding water to make one cup). Mix
gelatin according to directions. Add pineapple while mixture is still
warm and pour into rectangular dish. Refrigerate until firm. Slice
bananas and arrange on top of gelatin. Cover with marshmallows and
return to refrigerator until set.
Blend sugar, cornstarch, pineapple juice and egg. Cook until thickened.
Cool. Mix whipped topping according to directions and add to cooked
ingredients. Pour over gelatin. Sprinkle with chopped nuts.
BBQ SAUCE WITHOUT KETCHUP
~Shared by Johnny, LA
Ingredients:
1 medium onion; chopped
2 cloves garlic; minced
2 tbsp butter; melted
1 15 oz whole caned tomatoes
8 oz tomato paste
1/2 cup celery; chopped
1/3 cup vinegar
1/4 cup green pepper; chopped
2 fresh celery leaves; chopped
1 bay leaf
3 tbsp molasses
1 1/2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons Tabasco sauce; to taste
1/2 tsp cloves; ground
1/2 tsp allspice; ground
2 slices lemon
Directions:
Sauté onion and garlic in butter in a saucepan until tender. Stir in
remaining ingredients; bring to boil. Reduce heat and simmer,
uncovered, 30 minutes; stir occasionally. Discard bay leaf and lemon
slices. Process through a food processor if desired. Use sauce for
basting and as a side dish for dipping.
Yield 3 cups.
GRANDMA'S SWEET SLAW
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 cup white sugar
1/2 cup mayonnaise
3 medium carrots, shredded
1 medium head cabbage, cored and shredded
In a large bowl, stir together the sugar and mayonnaise. Add the
carrots and cabbage, and mix until well coated. Serve chilled.
GRILLED BRATWURST WITH ONION MARMALADE
~Shared by Jim D., WA
Serves 6-8.
12 bratwurst
1/4 cup olive oil
3 large sweet onions, chopped
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon sugar
1 teaspoon finely minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Cooking Directions
In a large deep skillet heat oil over medium-high heat; add onions and
saute, stirring frequently, until very soft, about 10-15 minutes.
Add wine, vinegar and sugar, reduce heat to low and simmer, stirring
occasionally, until almost all of the liquid has evaporated, about 10
minutes. The onions should be slightly caramelized. Stir in thyme, salt
and pepper. Remove from heat and cool. Keep chilled until ready to
serve.
Prepare a medium-hot fire in grill. Grill bratwurst directly over fire,
turning, until evenly browned, about 5-7 minutes. Remove from grill and
serve with marmalade.
Wine suggestion: For a white, pour a chilled Rieseling or
Gewurztraminer; if you prefer a red, try a Zinfandel or Pinot Noir.
Serving Suggestions
Prepare the onion marmalade ahead of time to take along for a tailgate
party or autumn picnic. Don't forget the brownies for dessert at
halftime. Serve with a variety of mustards, soft hoagie rolls to hold
the brats and onion marmalade, German potato salad and pickled
vegetables.
Source: FoodReference.com
BROCCOLI CHEESE BALLS
~Shared by Linda H., Rosharon, TX
Serves/Makes: 36 balls
1 10 oz package chopped frozen broccoli, thawed
1 6 oz package chicken flavored dry stuffing mix
1/2 cup grated Parmesan cheese
1 medium onion, chopped
6 eggs, beaten
3/4 cup butter, melted
1 tsp (5 ml) ground black pepper
1/2 tsp garlic salt
Place broccoli in a medium saucepan with enough water to coverand bring
to a boil. Cook 5 minutes covered and then uncovered 2 to 3
minutes, until tender. Remove from heat, drain, and cool
completely.
In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion,
eggs, butter, pepper, and garlic salt. Cover
chilling in the refrigerator approximately 1 hour, until moisture has
been absorbed.
Preheat oven to 325 degrees Roll the chilled mixture into 1 inch balls
and arrange on a baking sheet.
Bake 15 to 20 minutes in the preheated oven, until browned.
FRUIT TEA PUNCH
~Shared by Doe, Oliver, B.C., Canada
1 cup honey
1 cup orange juice
1/2 cup fresh lemon juice
1 cup fresh fruit, crushed
1 1/2 cups fresh, strong tea
1 pint ginger ale
Mix all ingredients except ginger ale. Just before serving add ginger
ale and crushed ice. If the punch is too strong for your taste you can
dilute with ice water or more ginger ale.
LEMONADE PIE
~Shared by Treva, NC
1 (5 oz.) Can evaporated milk
1 small package (3.4 oz.) instant lemon pudding
2 packages (8 oz each) cream cheese. Softened
3/4 cup lemonade concentrate
1 (9 in.) Graham cracker crust
In mixing bowl, combine milk with pudding mix, beat on low speed for 2
minutes (mixture will be thick).
In another mixing bowl, beat cream cheese until light and fluffy, about
3 minutes.
Gradually beat in lemonade concentrate. Gradually beat in pudding
mixture. Pour into crust.
Cover and refrigerate for at least 4 hours.
PICNIC MEAT LOAF
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients:
Four slices white bread, torn into pieces
2-1/2 pounds ground beef
One medium yellow onion, peeled and cut into eighths
Two cloves garlic
Two ribs celery, cut into 2-inch pieces
Two carrots, peeled and cut into 2-inch pieces
1/2 cup fresh flat-leaf parsley leaves
One large egg
3/4 cup ketchup (divided)
4 teaspoons dry mustard (divided)
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
2 tablespoons brown sugar
Directions:
Heat oven to 400-degrees. Place bread in bowl of a food processor;
pulse until fine crumbs form. Transfer to a bowl; add ground beef.
Place onion, garlic, celery, carrots and parsley in food processor;
pulse until finely chopped. Add to meat mixture; combine using your
hands. Add egg, ½ cup ketchup, 2-teaspoons dry mustard, salt and
pepper. Combine thoroughly using your hands. Place in an
8-1/2-by-4-1/2-by-2-1/2-inch loaf pan. Combine remaining ¼ cup ketchup,
remaining 2-teaspoons dry mustard and the brown sugar in a bowl; stir
until smooth.
Brush mixture over meat loaf; place in oven with a baking pan on rack
below to catch drippings. Cook about 90 minutes, until a meat
thermometer inserted into middle reaches 160-degrees. If top gets too
dark, cover with foil and continue baking.
Recipe makes six to eight servings.
BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS
~Shared by Jim H., Calgary, Alberta, Canada
This recipe comes originally from the "Meat Lovers Cookbook" - It is
easy to put together and wait til you taste them. They are awesome - I
served them with noodles and a green salad. I sometimes add 3 cloves of
garlic with the BBQ Sauce - Play with it to suit your taste.
3¼ hours
10 min prep
Serves 6 -8
3 lbs country-style boneless pork ribs
2 medium onions, sliced
1 (12 ounce) can beer
2 cups of your favorite barbecue sauce (I like "Diana Original" for
this recipe)
Brown the pork in a lightly sprayed skillet on all sides (apprx 7
minutes).
Place the ribs in an oven proof pan and scatter the onions all around
them.
Pour in the beer and seal with a lid or tin foil.
Bake at 375F until the pork is tender 1 1/2- 2 hours.
Pour out the beer.
Slather the pork with the BBQ sauce and bake uncovered for 1 more hour
or until the meat is brown and the sauce is thick.
Enjoy.
Source: Recipezaar
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MALT SHOP ICE CREAM PIE
~Shared by Treva, NC
Think of this no-cook pie as a deconstructed hot fudge sundae in an
ice-cream cone--crushed cones form the crust cradling the malt-flavored
ice cream and toppings.
2 tablespoons honey
2 tablespoons butter, melted
12 sugar cones, crushed (about 2 cups)
2 cups strawberry low-fat ice cream, softened
1/4 cup malted milk powder, divided
1/2 cup strawberry topping
2 cups vanilla low-fat ice cream, softened
1/2 cup fat-free hot fudge topping
1 1/4 cups canned whipped light cream (such as Reddi-wip)
Combine first 3 ingredients, stirring well. Firmly press mixture into
bottom and up sides of a 9-inch pie plate. Freeze 30 minutes or until
firm.
Place softened strawberry ice cream and 2 tablespoons milk powder in a
medium bowl; beat with a mixer at medium speed until smooth. Spoon
mixture evenly into crust; spread with strawberry topping. Freeze 30
minutes or until firm.
Place softened vanilla ice cream and remaining 2 tablespoons milk
powder in a medium bowl; beat with a mixer at medium speed until
smooth. Spread mixture evenly over strawberry topping. Cover and freeze
4 hours or until firm. Top with hot fudge and whipped cream just before
serving.
Yield: 10 servings (serving size: 1 pie wedge, about 2 1/2
teaspoons hot fudge, and 2 tablespoons whipped cream)
CALORIES 316 (22% from fat); FAT 7.8g (sat 3.8g,mono 2.4g,poly 0.2g);
IRON 1.7mg; CHOLESTEROL 15mg; CALCIUM 128mg; CARBOHYDRATE 57.7g; SODIUM
155mg; PROTEIN 4.5g; FIBER 2.1g
Source: Cooking Light, AUGUST 2005
WARM FLAVORFUL CRAB DIP
~Shared by Jim D., WA
"This is really 'terrific crab dip'. I have made this on many
occassions. Every time I go to a candle party, a jewelry party, or any
kind of home retail party, I am asked to bring this... It's warm
& cheesy and oh so good. FYI- you can use fresh lump, frozen,
or canned crabmeat... You can even substitute with imitation crab meat
or shrimp in a pinch... If you want to add a little kick to this, you
can stir in red pepper flakes before baking" ~by BlondieItaliana
20 min
Serves 24
1 (6 1/2 ounce) can crabmeat, drained
1 cup mayonnaise
1 cup soft breadcrumbs
1/2 cup soft breadcrumbs (stir melted butter into this portion of soft
bread crumbs)
3/4 cup half-and-half
6 hard-boiled eggs, diced
1 cup onion, chopped
4 ounces cream cheese
1/4 cup fresh parsley leaves, chopped
3/4 teaspoon salt
1 pinch pepper
1 dash garlic powder
2 ounces black olives, sliced for garnish
1 cup monterey jack cheese, shredded
Preheat oven to 350 degrees F.
In a large bowl, break the crabmeat in chunks. Add the mayonnaise, 1
cup soft bread crumbs, half-and-half, eggs, cream cheese, onion,
olives, parsley, garlic powder, salt, and pepper, and fold together.
Spoon mixture into a 1 quart casserole dish. Top with the buttered
bread crumbs and bake for 20 to 25 minutes. Garnish with olive slices.
Top with Monterey Jack cheese then brown or broil until melted
& bubbly.
Recipe makes 24 servings
Calories 121
Calories from Fat 80 (66%)
Amount Per Serving %DV
Total Fat 8.9g 13%
Saturated Fat 3.4g 17%
Monounsaturated Fat 2.7g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 70mg 23%
Sodium 304mg 12%
Potassium 68mg 1%
Total Carbohydrate 5.3g 1%
Dietary Fiber 0.3g 1%
Sugars 1.2g
Protein 5.1g 10%
Vitamin A 285mcg 5%
Vitamin B6 0.1mg 2%
Vitamin B12 0.9mcg 15%
Vitamin C 1mg 3%
Vitamin E 0mcg 2%
Calcium 66mg 6%
Iron 0mg 3%
Source: Recipezaar
LOW-FAT BUFFALO WINGS
~Shared by Mary S., Nashville, TN
Yield: 4 servings (2 oz. chicken per serving)
INGREDIENTS
- 1-1/2 teaspoon hot sauce
- Pinch cayenne
- 1/4 teaspoon paprika
- 1/2 pound chicken tenders
Dressing Ingredients:
- 1/2 cup reduced-fat blue cheese dressing
- 1/4 cup low-fat mayonnaise
- 3 tablespoons crumbled blue cheese
- Celery Sticks
DIRECTIONS
Preheat the oven to 375 degrees F.
In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll
the chicken tenders in the mixture. Place the chicken tenders on a
small nonstick baking sheet.
Bake, uncovered, for 15 minutes until chicken is tender.
Combine the dressing ingredients. Serve the dressing with the chicken
and celery sticks.
Nutritional Information Per Serving (2 oz. chicken): Calories: 192,
Fat: 12 g, Cholesterol: 42 mg, Sodium: 572 mg, Carbohydrate: 7 g,
Dietary Fiber: 0 g, Sugars: 4 g, Protein: 14 g
Diabetic Exchanges: 1/2 Carbohydrate, 2 Medium-fat Meat
Source: "The Diabetes Food and Nutrition Bible"
CLASSIC LIGHT POTATO SALAD
~Shared by Maggie, TX
This recipe serves: 4
1 pound small white potatoes
1/4 cup non-fat sour cream
1/4 cup low-fat mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon Dijon mustard
2 tablespoons finely chopped celery
1 hard boiled egg, peeled and chopped
1 hard boiled egg white, chopped
salt to taste
freshly ground black pepper
2 tablespoons finely chopped red onion
a few pinches of paprika, for garnish
1. Place the potatoes in a large pot of salted water and bring to a
boil and cook for 20 to 25 minutes, until the potatoes are tender when
pricked with a knife. Drain and cool the potatoes.
2. Meanwhile, in a large mixing bowl, combine the sour cream,
mayonnaise, sweet pickle relish, mustard and celery.
3. When the potatoes are cool enough to handle, cut them into small,
bite-sized pieces and add them to the bowl. Add the hard boiled egg and
egg white and stir to combine. Season with salt and pepper. (This can
be made in advance and stored in the refrigerator for 3 days.)
4. Just before serving, stir in the red onion. Transfer the potato
salad to a serving bowl and sprinkle the paprika on top.
Serving Size: about 1/2 cup
Number of Servings: 4
Per Serving
Calories 195
Carbohydrate 29 g
Fat 7 g
Fiber 2 g
Protein 6 g
Saturated Fat 1 g
Sodium 295 mg
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HONEY-MUSTARD
CHICKEN WINGS
~Shared by Mary S., Nashville, TN
Serves: 8 (16 drumettes)
INGREDIENTS
- 2 tablespoons spicy brown mustard or prepared mustard with
horseradish
- 1 tablespoon plus 1 teaspoon honey
- 1/3 cup plain dry bread crumbs
- 1-1/2 pounds chicken wine drumettes (about 16 pieces)
- 1/4 teaspoon Hungarian paprika, preferably hot (optional)
DIRECTIONS
Preheat the oven to 375 degrees F. Spray a cookie sheet with nonstick
spray.
Combine the mustard and honey in a small bowl. Place the bread crumbs
in a separate shallow bowl. Brush each wing sections with the mustard
mixture. Roll each in bread crumbs; shake off the excess.
Place the wings on the cookie sheet and sprinkle with paprika, if
desired. Bake the wings 30 minutes, or until crisp. Serve
warm.
Nutritional Information Per Serving: (2 drumettes) Calories: 129, Fat:
7 g, Cholesterol: 29 mg, Sodium: 113 mg, Carbohydrate: 6 g, Dietary
Fiber: 0 g, Sugars: 3g, Protein: 10g
Diabetic Exchanges: 1/2 Starch, 1 Medium-Fat Meat
Source: The
New Family Cookbook for People with Diabetes
SPICY SALSA CHICKEN GRILL
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Serves 6
1/3 cup fresh lime juice
2 teaspoons minced chives
2 teaspoons minced ginger
2 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons chili powder
1 cup hot salsa
1 1/2 pounds boneless, skinless chicken breast
In a small saucepan, mix together the lime juice, chives, ginger, and
garlic. Add the olive oil and chili powder, and bring to a simmer over
medium heat. Stir in the salsa. Allow sauce to cool. Place the chicken
in a plastic bag. Add the sauce, and let marinade in the refrigerator
for at least 2 hours or up to 24 hours.
Prepare an outside grill with an oiled rack set 4 inches above the heat
source. On a gas grill, set the heat to high. Grill the chicken breasts
for 3-4 minutes on each side, turning once and basting with extra
marinade, until the chicken is cooked through.
Exchanges Per Serving
4 very lean meat
1/2 monounsaturated fat
Nutrition Information (per serving)
Calories 158
Calories from fat 47
Total fat 5g
Saturated fat 1g
Cholesterol 69mg
Sodium 78mg
Total carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 25g
Source: American Diabetes Association, "More
Diabetic Meals in 30 Minutes - Or Less"
SMOKY CHEESE DIP
~Shared by Mary S., Nashville, TN
Yield: 16 servings (2 tablespoons per serving)
INGREDIENTS
- 1 cup fat-free cream cheese
- 1 cup fat-free sour cream
- 1/2 cup fat-free mayonnaise
- 1/2 cup reduced-fat shredded Cheddar cheese
- 1/2 cup cooked crumbled low-fat turkey sausage
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon liquid smoke flavoring
- 2 cloves garlic, minced
DIRECTIONS
In a food processor, combine the cream cheese, sour cream, and
mayonnaise. Process until smooth. Fold in by hand the remaining
ingredients. Serve with crackers or pita bread.
Nutritional Information Per Serving (2 tablespoons): Calories: 50, Fat:
1 g, Cholesterol: 7 mg, Sodium: 224 mg, Carbohydrate: 5 g, Dietary
Fiber: 0 g, Sugars: 2 g, Protein: 5 g
Diabetic Exchanges: 1/2 Carbohydrate
Source: The
Diabetes Food and Nutrition Bible by Hope S. Warshaw and
Nancy S. Hughes
BROCCOLI & CAULIFLOWER SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
4 cups cauliflower, broken into florets
2 cups broccoli, broken into florets
1 cup sliced radishes
1 bunch thinly sliced green onions
1/4 cup sliced ripe olives
8 ounces low-fat sour cream
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
In a large bowl combine cauliflower, broccoli, radishes, onion and
olives; toss gently. In a blender, combine sour cream, lemon juice,
Parmesan, garlic powder, salt and pepper. Cover and blend well. Pour
the dressing over the vegetables tossing to coat well. Cover and
refrigerate up to 2 hours. (You can use all broccoli or all cauliflower
in this recipe.)
Makes 10 servings.
Nutritional Information (1 serving):
Calories: 62
Carbohydrates: 6 grams
Protein: 3 grams
Fat: 4 grams
Saturated fat: 2 grams
Cholesterol: 10 mg
Fiber: 2 grams
Sodium: 138 mg
Potassium: 282 mg
Calcium: 72 mg
Exchanges: 1 vegetable, 1 fat
TERIYAKI KEBABS
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 pound boneless skinned chicken breasts
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon peanut oil
- 1 tablespoon Dijon-Style mustard
- 2 tablespoons grated gingerroot
- 2 garlic cloves
- 1 tablespoon grated orange zest
- 1/4 cup dry sherry
DIRECTIONS
Cut chicken in cubes. In a medium-size bowl, blend remaining
ingredients; add chicken. Marinate at least 1 hour or preferably
overnight in the refrigerator. Turn several times.
Preheat broiler. Reserving marinade, thread chicken cubes on skewers.
Broil about 6 inches from heat source about 3 minutes. Turn and brush
with marinade. Continue broiling until all sides are cooked, 2 to 3
minutes more.
Nutritional Information Per Serving (1 kebob): Calories: 203, Fat: 7 g,
Cholesterol: 72 mg, Carbohydrate: 3 g, Protein: 27 g, Sodium: 350 mg
Diabetic Exchanges: 3 Low-Fat Meat
Source: "Light
and Easy Diabetes Cuisine" by Betty Marks
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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UNBELIEVABLE
BAKED CHICKEN WINGS
~Shared by Jim H., Calgary, Alberta, Canada
A healthy alternative to Fried Wings, this is one of my famous recipes!
The meat will fall off the bone! Unbelievable! by WhoDat
45 min
15 min prep
Serves 2
1 lb chicken wings
1 tablespoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon salt
1/2 cup louisiana hot sauce
1 tablespoon margarine
Fill a large pot half way with water and then add the first 4
ingredients.
Bring water mixture and wings to a boil and then boil for 15 minutes.
Transfer wings to an oven safe container coated with cooking spray.
Bake wings on "Broil" for 15 minutes on each side.(For crispier wings,
cook longer on each side, maybe 20 minutes per side).
While waiting for wings, combine the Hot Sauce and Margarine in a
microwave safe container and cook in microwave for 2 minutes or until
melted.
When wings are done, shake 'em up with the sauce and enjoy!
Source: Recipezaar
ASIAN GRILLED CHICKEN BREASTS
~Shared by Maggie, TX
Serves: 2
1 1/2 tablespoons olive oil
1 teaspoon soy sauce
1 clove garlic, crushed
1 teaspoon minced ginger
1 teaspoon Dijon mustard
salt to taste
freshly ground black pepper
2 skinless, boneless chicken breasts
1. Mix the oil, say sauce, garlic, ginger, mustard, salt and pepper,
and brush on the chicken breasts. Refrigerate for at least 30 minutes
or overnight.
2. Preheat the grill.
3. Grill the breasts for 5 to 6 minutes on each side, depending on the
thickness. Let the chicken rest on a plate for 1 or 2 minutes before
serving.
Serving Size: 1 breast
Number of Servings: 2
Per Serving
Calories 166
Carbohydrate 0 g
Fat 6 g
Fiber 0 g
Protein 26 g
Saturated Fat 1 g
Sodium 243 mg
SUPER COLESLAW FOR TWO
~Shared by Maggie, TX
½ cup shredded cabbage
¼ cup shredded carrot
1 small apple, unpeeled, chopped
¼ cup raisins (optional)
1 tablespoon non-fat yogurt
1 tablespoon low-fat mayonnaise
Dash vinegar
Combine cabbage, carrot, apple, and raisins (optional) in a medium
bowl. In a small bowl, mix together yogurt, mayonnaise, and vinegar.
Add yogurt sauce to cabbage mixture and mix in a bowl. Chill.
Makes two servings.
NUTRIENT VALUES
Serving Amount: ¾ cup
Servings: 2
Calories: 105.6
Protein: 1.3g
Carbohydrate: 26.1g
Fat: 0.9g
Sodium: 83.4mg
Fiber: 3g
Source: Texas
WIC
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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GRILLED
PORK LOIN
Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 10
Ingredients
- 6 pounds whole pork loin, boneless
- 8 cloves garlic, peeled and sliced in half
- 1 tablespoon creole seasoning, to taste
- 12 ounces beer
Directions
Place pork loin in roasting pan and pour approximately 1/2 beer over
loin.
Rub the creole seasoning over the loin.
With the sharp tip of a knife, make small slits into the meat. Place a
slice of garlic into each slit.
Cover pan and marinate a minimum of 3 hours, longer if desired.
Loin may then be grilled or baked.
Oven: bake the loin uncovered at 325º F, 20 to 24 minutes per pound.
(The internal temperature should read 155º-160º F for medium; 165º-170º
F for medium well.) After removing meat from oven, the temperature will
rise approximately 5º F.
Grill: Turn loin every two minutes to brown all sides of the loin for
the first 15 minutes, then grill loin over indirect heat for 1 1/2 - 2
hours or until the internal temperature reaches 155°-160° F for medium
and 165°-170° F for medium well.
SOUR CREAM BLUE CHEESE DIP
1 cup plain yogurt
1/2 cup cream-style cottage cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 cup Blue cheese
Add all ingredients except blue cheese to a food processor or blender.
Process until smooth.
Add blue cheese and process with 2 or 3 pulses, leaving chunks of blue
cheese for texture.
Serve as a dip for raw vegetable sticks or over your favorite salad
ingredients.
Yield: Approximately 3 cups.
SOUTHERN GRILLED BBQ RIBS
Prep Time: 20 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 50 Minutes
Makes 8 servings
Ingredients:
4 pounds baby back pork ribs
2/3 cup water
1/3 cup red wine vinegar
1 cup ketchup
1 cup water
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Place ribs in two
10x15 inch roasting pans. Pour water and red wine vinegar into a bowl,
and stir. Pour diluted vinegar over ribs and cover with foil. Bake in
the preheated oven for 45 minutes. Baste the ribs with their juices
halfway through cooking.
2. In a medium saucepan, mix together ketchup, water, vinegar,
Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce,
and salt; bring to a boil. Reduce heat to low, cover, and simmer
barbeque sauce for 1 hour.
3. Preheat grill for medium heat.
4. Lightly oil preheated grill. Transfer ribs from the oven to the
grill, discarding cooking liquid. Grill over medium heat for 15
minutes, turning ribs once. Baste ribs generously with barbeque sauce,
and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and
grill 8 minutes.
POTATO SALAD
The trick to perfect potato salad is choosing the right potatoes. Pick
new round red potatoes, round white potatoes, Yukon gold, or Finnish
yellow. Just don't use baking potatoes -- they turn to mush when boiled.
Prep: 30 minutes
Chill: 2 hours
Cook: 8 minutes
Ingredients
1-1/2 pounds new round red potatoes
1 cup light mayonnaise or salad dressing or regular
mayonnaise or salad dressing
1 tablespoon yellow mustard
1 tablespoon white wine vinegar
2 teaspoons sugar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/3 cup sweet or dill pickle relish
1/3 cup sliced green onion
3 hard-cooked eggs, coarsely chopped
Directions
Scrub potatoes thoroughly; cut into bite-size pieces. In a large
saucepan place potatoes and enough lightly salted water to cover
potatoes. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10
minutes or just until tender; drain. Cool slightly.
In a very large bowl stir together the mayonnaise, mustard, vinegar,
sugar, pepper, and salt. Stir in the pickle relish and onion. Add the
cooked potatoes and eggs. Toss lightly to coat. Cover and chill for 2
to 24 hours.
Makes 10 side-dish servings.
Suggestion:
Bacon-Avocado Potato Salad: Prepare as above, except before serving
stir in 1 avocado, seeded, peeled, and chopped, and 3 slices bacon,
crisp-cooked, drained, and crumbled.
Nutrition Facts:
Calories 162, Total Fat (g) 8, Saturated Fat (g) 1, Cholesterol (mg)
72, Sodium (mg) 307, Carbohydrate (g) 19, Fiber (g) 1, Protein (g) 4,
Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 2, Iron (DV%) 7
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens Magazine
PINEAPPLE PIE
Ingredients:
1 16-20 oz can crushed pineapple in juice, not syrup, well drained
1 8 oz package cream cheese
1/4-1/3 cup granulated sugar
1 8 oz container whipped topping
Toasted nuts for garnish, use macadamia or pecans
1 graham cracker crust
Directions:
Drain pineapple and set aside. Beat cream cheese with sugar. Fold into
pineapple and then fold in whipped topping. Spread into crust making
sure to cover bottom completely. Cover with plastic wrap and chill for
at least 4-6 hours. Overnight if possible. Garnish with chopped toasted
nuts if desired.
Servings: 6
SUGAR-SNAP PEA COLESLAW
Prep Time: 45 minutes
Servings: 6
Ingredients
- 2 cups diagonally sliced sugar snap peas (8 oz. of whole
peas)
- 7 cups thinly slice cabbage (or 1 lb. bag of preshredded)
- 6 tablespoons buttermilk
- 1/4 cup sour cream
- 2 tablespoons chopped fresh dill (or 2 tsp. dried)
- 1 garlic clove, minced
- 1/2 tablespoon sugar
- 1/2 tablespoon white vinegar
- 1 teaspoon salt
- 1/4 teaspoon pepper
Directions
Rinse the sugar snap peas and then snap the stem end off the pods. Cut
the pods diagonally into small pieces.
If using head cabbage, cut into thin slices. Place cabbage and peas
into a large bowl for mixing. Toss the sugar snap peas and cabbage
together until evenly distributed.
In a smaller bowl, add the buttermilk (shake before adding), sour
cream, dill, garlic, sugar, vinegar, salt, and pepper. Whisk until all
ingredients are well blended.
Pour the dressing over the peas and cabbage and stir until well coated.
Pour the cole slaw into a smaller bowl and cover with plastic or place
in an airtight container. Refrigerate until well chilled. Approximately
2 hours.
When thoroughly chilled, the cole slaw is ready to serve.
ENGINE-REVVING CHICKEN WINGS
(Baked)
Marinated to tenderize and infuse a bit of heat, these chicken wings
are then baked in the oven. Plan on a minimum of 4 hours and a maximum
of 24 hours to marinate the wings.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
1 cup cayenne pepper sauce (hot sauce)
1 teaspoon garlic salt
24 chicken drummettes
2 Tablespoons butter or margarine
1 cup Original Bisquick® baking mix
3/4 teaspoon onion salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
Blue cheese dressing
Preparation:
Stir together hot sauce and garlic salt until blended. Pour over
drummettes. Cover and refrigerate at least 4 hours but no longer than
24 hours.
Heat oven to 450 degrees F.
Melt butter or margarine in jelly roll pan, 15-1/2 x 10-1/2 x 1 inch,
in oven. Stir together Bisquick® mix, onion salt, pepper, and cayenne
pepper. Remove chicken wings from sauce and discard sauce. Coat chicken
with Bisquick® mixture. Place in single layer in pan.
Bake 25 minutes. Turn and bake an additional 20 to 25 minutes or until
chicken is golden brown and juice is no longer pink when centers of
pieces are cut. Serve with blue cheese dressing.
Yield: 24 chicken drummettes
Note: Buffalo Chicken Wings are traditionally served with blue cheese
dressing and celery sticks.
Source: Bisquick® - Betty Crocker®
FESTIVE PASTA SALAD
Prep time: 15 Minutes
Cook time: 15 Minutes
Servings: 8
Ingredients
1 1/2 cups (6 oz.) small shell pasta
3/4 cup diced green bell pepper
3/4 cup finely chopped onion
3/4 cup diced carrots
3 tbsp. extra virgin olive oil
3/4 tsp. Salt
3/4 cup frozen green peas
1/2 tsp. hot sauce
1/2 tsp. freshly ground black pepper
1/4 cup lime juice
Directions
Cook pasta according to package directions. Drain and set aside.
In a large frying pan over medium-high heat, cook bell pepper, onion,
and carrots with 1 tbsp. olive oil and 1/4 tsp. salt, stirring often,
about 3 minutes.
Add pepper-onion mixture and peas to pasta; mix gently.
In a bowl, stir remaining 2 tbsp. olive oil, remaining 1/2 tsp. salt,
and 1/2 tsp. each hot sauce and pepper; pour over pasta mixture and
stir until well coated. Add more pepper and hot sauce to taste.
Serve warm or at room temperature. Just before serving, stir in lime
juice.
Source: CookEatShare
HOT CRAB DIP
This is not my old stand-by recipe but is still very good.
Ingredients
1 8-ounce package of cream cheese
1/3 cup mayonnaise
2 teaspoons lemon juice
1 Tbsp water
2 green onions, sliced, greens included
3 Tbsp chopped fresh parsley, or 1 Tbsp dried parsley
1 Tbsp horseradish
1/4 teaspoon Worcestershire sauce
1/2 teaspoon of Tabasco or more to taste
1/2 cup slivered almonds
1 cup of fresh lump crab meat (or a can of crab meat)
Method
1 Preheat oven to 350°F. Beat together the cream cheese, mayonnaise,
lemon juice, water, onions, and parsley until smooth. Mix in the
Worcestershire sauce, Tabasco, and horseradish. Fold in the slivered
almonds and lump crab meat. Place in an oven-proof casserole serving
dish.
2 Bake until bubbly and heated through, about 20 minutes. Serve with
crackers or thinly sliced baguette.
Source: Simply Recipes
CLASSIC WALDORF SALAD
2 c. diced apples
1 tbsp. sugar
1/2 tsp. lemon juice
Dash of salt
1 c. 1" julienne celery sticks
1/2 c. chopped walnuts
1/4 c. mayonnaise
1/2 c. whipping cream, whipped
1 c. mini marshmallows (optional)
Combine sugar, lemon juice and salt. Add apples, celery and walnuts.
Fold mayonnaise into whipped cream. Fold gently into apple mixture.
Chill. Serve in lettuce lined bowl.
Makes 6 servings.
Source: Cooks.com.
BRISKET WITH BBQ SAUCE
(Oven baked)
"Beef brisket is rubbed with spices and liquid smoke, and refrigerated
overnight. After roasting, covered, for 5 to 6 hours, it is sliced,
sauced, and baked for another hour."
Prep Time: 10 Minutes
Cook Time: 6 Hours
Ready In: 14 Hours 10 Minutes
Makes 10 servings
Ingredients:
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup 3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
Directions:
1. Pour liquid smoke over brisket. Rub with onion salt and garlic salt.
Roll brisket in foil and refrigerate overnight.
2. Preheat oven to 300 degrees F (150 degrees C). Place brisket in a
large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven,
cool, and then slice. Put slices back into pan.
3. In a medium saucepan, combine brown sugar, ketchup, butter, water,
celery salt, liquid smoke, Worcestershire sauce, mustard, salt and
pepper. Stir, and cook until boiling.
4. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Source: Safeway
BBQ BEANS EVEN DAD CAN MAKE
Ingredients:
3 28 ounce cans baked beans
1 1/2 cups barbecue sauce
1/4 cup cola
1/4 cup packed brown sugar
1/4 cup chunky salsa
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon hot sauce
1 teaspoon oregano
1/4 teaspoon black pepper
1/4 teaspoon salt
Preparation:
Combine all ingredients in a large slow cooker. Allow to simmer for 2-6
hours. You can add brisket ends or crumbled bacon into the beans if you
wish.
THE BEST GRILLED CHICKEN ... EVER
For the Dry Rub:
1 Tablespoon seasoning salt, any brand
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon chile powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground turmeric
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
For the Basting Sauce:
1/2 cup apple cider vinegar
1 Tablespoon oil (I used a roasted garlic olive oil but any kind is
fine)
1/2 teaspoon kosher salt
1/4 teaspoon turmeric
Juice of one lemon
One drop liquid smoke, optional (no more than a drop, it's concentrated)
Other Ingredients:
One 4 lb. split-fryer chicken (or one whole chicken cut in half)
Your favorite grilling sauce
First, I always buy a split fryer, a whole chicken that has been cut in
half. I never grill different sized, individual pieces, it's
too difficult to vary the cooking times and the pieces dry out too
easily. Forget them. A split fryer is the answer to
your grilling prayers or buy a whole chicken and cut it in half
yourself.
Next, make a dry rub. You do not want a dry rub with sugar in
the list of ingredients. It will burn. The dry rub
should be spread on the chicken, under and on top of the skin and in
every nook and cranny. Do this three hours prior to grilling.
Also, bring the chicken to room temperature. You do not want
to put iced cold chicken on the grill. Trust me.
Preheat the grill to very high heat, about 500 degrees. I
then turn the middle burner completely off and place the chicken in
there while lowering the other two burners, bringing the temperature to
350 degrees.
Next, baste the chicken and close the grill. Set a timer for
15 minutes.
After 15 minutes turn the chicken over and baste again.
Repeat this step every 15 minutes for a total of one hour. At
the last basting, let the chicken cook for only five minutes more.
Using your favorite grilling sauce, baste both sides of the chicken.
After basting with the sauce close the grill and cook for only five
minutes. Not longer, this is when the chicken will
burn. Make sure you have washed your baster or are using a
new one to prevent any contamination from residual raw chicken.
Let the chicken rest for at least five minutes before cutting into it.
Source: NoblePig.com
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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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