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11-29-2002
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Maggie Blackwell
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Nov 29, 2002 08:54 PST
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WELCOME TO 'A TO Z RECIPES'
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~*~ SHOPPING LINKS ~*~
Cookbooks make a wonderful Christmas gift. From
the allrecipes.com site comes a special deal. NEW!
Allrecipes' Cookbooks! Use this handy link to order:
http://www.qksrv.net/click-1219304-5837995
Your order helps support A to Z Recipes. Thanks.
Bath-and-Body.com
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For a Limited Time Only -Get a Free Sample (one-half pound!) of
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IN THIS ISSUE:
MAGGIE'S WORLD – The day after…
RAMBLINGS – Love in the home
HAVE SOMETHING TO SAY? – A really nice email from Loretta
DID YOU KNOW ? – Fabric softener sheet uses
BIRTHDAY BABIES
READER REQUESTS – Recipes using eggnog and mint
CRAZY CORNER – A good chuckle or two
TODAY'S MENU – Harvest Dinner Party
YOUR FAVORITES – Really great recipes today, folks!
HEART HEALTHY – Braided Orange-Currant Coffeecake
COOKING FOR TWO - Lasagna
FREE SUBSCRIBER ADS - Welcome to AutoSponsorClub!
~*~ MAGGIE'S WORLD ~*~
Good morning to one and all. If you’re like me…you will
shoot the next slice of turkey you see, lol. Actually, I did
not go crazy yesterday with the Thanksgiving meal. Perhaps
it was because I worked and we were busy and I could not
get to the kitchen as often as I wanted. We were blessed with
bountiful donations from friends of the PD and had enough to
last several meals. Kind of hard to go hungry where I work
any way. On holidays, the fired department and ambulance
service usually cooks and we are fed like kings. Due to their
generosity, a lot of less fortunate citizens were also fed. With
so much to be grateful for, bringing dinner to someone who
would otherwise go without seems fitting. In my profession,
we often do for others without compensation. The look on the
face of an eighty-four year old woman when a big burly officer
hands her a turkey dinner (with all the trimmings) is one that
officer couldn’t get enough money for. It was a GOOD day.
I have selected a new provider for A to Z Recipes. It is called
“Zinester”. Your email address will be loaded into the NEW
A to Z Recipes list there. To prevent you from missing any
issues, you MAY receive this list TWICE on one day; once
from Topica and once from Zinester. This should be a painless
conversion process and no issues should be missed. If your
email provider places incoming mail to “junk” or “bulk” unless
the sender is on your “contacts” list, you may want to place Zinester on
it.
My shopping links at the start of each issue was an idea I had
to gather the funds to pay for a domain, website and other aids
to make this newsletter better. I must admit, it has not been one
of my better ideas. They will remain throughout the Christmas
season and I hope you will consider using them for some of your
gift purchases. Perhaps if you consider them an “investment” in
A to Z Recipes, you might do so. It is, you know. I do not make
any money for the hours spent here daily preparing and posting
newsletters. That is not my goal. My goal is to make the process
less time-consuming for me so I can spend more time with my
precious family. Your help is appreciated and a fair request, in
my mind, for the time I give you. Thanks.
Did you vote today? Your vote is important. Please do so now:
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Thanks!
~*~ RAMBLINGS ~*~
Hal, OH...
~~~ Love in the Home ~~~
If I live in a house of spotless beauty with everything in its place,
but have not love, I am a housekeeper--not a homemaker.
If I have time for waxing, polishing, and decorative achievements,
but have not love, my children learn cleanliness--not godliness.
Love leaves the dust in search of a child's laugh. Love smiles at
the tiny fingerprints on a newly cleaned window.
Love wipes away the tears before it wipes up the spilled milk.
Love picks up the child before it picks up the toys.
Love is present through the trials. Love reprimands, reproves, and
is responsive. Love crawls with the baby, walks with the toddler,
runs with the child, then stands aside to let the youth walk into
adulthood.
Love is the key that opens salvation's message to a child's heart.
Before I became a mother I took glory in my house of perfection.
Now I glory in God's perfection of my child. As a mother, there is
much I must teach my child, but the greatest of all is love.
~*~ HAVE SOMETHING TO SAY? ~*~
Within reason (of course) this section is for you to "vent"
and tell the rest of the membership how you feel. I will post
just about anything that is NOT unkind to the group.
“Hi! I just wanted to say how much I love your ezine. I love the way
you have it sectioned out. I love the tips too, I've found them all to
be quite helpful; I'm saving them all!! Your recipes are great too. My
birthday isn't until April so I have lots of time to figure out what to
ask for, I can't wait! I have a few recipes in mind that I will be
sending as soon as I get a chance, but at the moment I am not home long
enough to sit and type them in. In a week or 2 I will be done making
wreaths then I will be home again. That story in today’s ezine kind of
hit me a bit, especially the part where the person lost their father, my
dad is in the hospital right now, with high blood pressure. Thankfully
they have it under control, but it makes you think anyway. Anyway, I
just wanted to send a quick note to let you know how much all you hard
work is appreciated. By the way, I do take the time to go rate your
ezine, I feel that it is important to do that. Better go now this is
getting longer than I intended it to be.
Loretta”
God love ya, Loretta. I pray your dad is home and well now. Thanks so
much for the sweet email. I could use a couple hundred more of you!
~Mags~
~*~ DID YOU KNOW ? ~*~
Softener Sheet Uses
Repel Mosquitoes
Tie a sheet of Bounce through a belt loop when
outdoors during mosquito season.
Eliminate Static Electricity
Eliminate static electricity from you television screen
or computer monitor screen. Since fabric softener sheets
are designed to help eliminate static cling, wipe the
screen with a used sheet to keep dust from resettling.
Clean Shower Doors
Dissolve soap scum from shower doors, clean with a used
sheet.
Freshen Closed in Areas
Place an individual sheet in a drawer or hang one in
the closet.
Place one in suitcase when storing. Place one in the
container with out of season clothes.
Prevent Thread from Tangling
Run a threaded needle through a sheet to eliminate the
static cling on the thread before sewing.
Pantyhose
To eliminate static cling from pantyhose, rub a damp,
used sheet over the hose.
The Car
Freshen the air in you car. Place a sheet under the
front seat.
Baked-on Food
To clean baked-on food from a cooking pan, put a sheet
in the pan, fill with water, let sit overnight and sponge clean.
The antistatic agents apparently weaken the bond between the food and
the pan
while the fabric softening agents soften the baked-on food.
Wastebaskets
Eliminate odors in wastebaskets, place a sheet at the
bottom of the wastebasket.
Collect Cat Hair
Rubbing the area with a sheet will magnetically attract
all the loose hairs.
Venetian Blinds
Wipe the blinds with a sheet to prevent dust from
resettling.
Sawdust
Wipe up sawdust from drilling or sandpapering.
A used sheet will collect sawdust like a tack cloth
Odors in Dirty Laundry
Place an individual sheet at the bottom of a laundry
bag or hamper
Deodorize shoes or sneakers
Place a sheet in your shoes or sneakers overnight so
They will smell great in the morning.
~*~ BIRTHDAY BABIES ~*~
Admit it or not...everyone was born.
Let us share your special day with you!
Send me your name, month/day of birth, your location and what type
of recipe you want the Mags to whip up for you. Email it to:
maggiebl-@hotmail.com
(PLEASE use "Birthday" as subject.)
~*~ READER REQUESTS ~*~
“Hi Maggie,
With the Holidays coming upon us TOO rapidly, I'd like to have recipes
that contain (a) eggnog &/or (b) mint. Candy, drinks or whatever. Just
send them to me!
Thanks so much, Maggie & a2z Family!
Love to all,
Faye, Texas”
Hello dear Faye…I have a few for you here. Enjoy!
~Mags~
FESTIVE EGGNOG CAKE
1 yellow cake mix
2 eggs
3 C. water
1 1/2 C. dairy eggnog
1/4 C. butter or margarine; melted
1/2 tsp. ground nutmeg
1/2 tsp. rum extract
Eggnog Filling
3 T. cornstarch
2 C. eggnog
1/2 tsp. rum extract
Whipped Cream Frosting
2 C. heavy whipping cream
1/4 C. sugar
dash of salt
1 tsp. vanilla
1/2 tsp. rum extract
1 tsp. unflavored gelatin
2 T. cold water
Nutmeg (optional)
Red and green maraschino cherries
Combine cake mix; eggs, water, eggnog, butter, nutmeg and rum extract in
large mixer bowl. Beat 4 minutes. Pour batter into 2 wax paper-lined
greased and floured 8 or 9 inch cake pans. Bake at 375ºF, 30 minutes or
until cake tester comes out clean.
Cool 10 minutes, turn out onto wire rack and cool thoroughly. Spread
cooled Eggnog Filling between layers. Frost with Whipped Cream Frosting
and garnish with nutmeg and red and green cherries. Refrigerate until
serving time up to 24 hours. Makes 16 servings.
Eggnog Filling: Combine cornstarch with small amount of eggnog in
stainless steel or glass saucepan. Blend until smooth. Blend in
remaining eggnog and cook over simmering water until thickened and
smooth. Add rum extract and cool.
Whipped Cream Frosting: Combine whipping cream, sugar, salt and vanilla
and rum extracts in mixing bowl, then chill. Whip until soft peaks form.
Soften gelatin in 2 tablespoons cold water in cup. Place cup over hot
water and gently stir gelatin until dissolved. Drizzle dissolved gelatin
into whipped cream mixture and continue to beat until stiff.
EGGNOG DOUGHNUTS
1 C. commercial eggnog
1/4 C. butter or margarine
1/3 C. sugar
1/2 tsp. salt
3 1/3 C. all-purpose flour, divided
2 pkg. dry yeast
3/4 tsp. ground nutmeg
2 eggs
Vegetable oil
Eggnog Glaze
Combine eggnog, butter, sugar and salt in a small saucepan; place over
low heat and cook, stirring constantly, until butter melts. Set aside
and let cool to 105 to 115ºF.
Combine 2 cups flour, yeast and nutmeg; add warm eggnog mixture, and mix
well. Add eggs and beat at low speed with an electric mixer 30 seconds,
scraping bowl constantly; beat at high speed an additional 3 minutes.
Stir in remaining 1 1/3 cups flour, mixing well. Place dough in a
greased bowl, turning to grease top. Cover and chill at least 2 to 3
hours.
Punch down dough, and turn out onto a lightly floured surface. Cover and
let rest 10 minutes.
Roll to 1/3-inch thickness, and cut with a floured doughnut cutter.
Place doughnuts several inches apart on a greased baking sheet. Cover
and let rise in a warm place (85ºF), free from drafts, about 45 to 50
minutes, until very light.
Heat 2 inches of oil in a large skillet to 375ºF. Add doughnuts, a few
at a time, and fry 1 1/2 to 2 minutes until golden brown on both sides,
turning once. Drain well on paper towels. While still warm, dip top of
each in Eggnog Glaze. Yields about 2 dozen.
Eggnog Glaze
2 C. sifted confectioners' sugar
3 T. commercial eggnog
Dash of ground nutmeg
Combine all ingredients, and mix until smooth. Yield: about 1 1/2 cups
EGGNOG COOKIES
1 C. butter or margarine, softened
2 C. granulated sugar
1 tsp. baking soda
1 C. commercial eggnog
1/2 tsp. ground nutmeg
5 1/2 C. flour
Eggnog Icing (optional)
In large mixing bowl, beat butter and sugar until fluffy. Add eggnog,
baking soda and nutmeg; mix well. Gradually add flour; mix well. Divide
dough in half; chill overnight in refrigerator or 2 hours in freezer.
Preheat oven to 375ºF.
On well-floured surface, roll out half of dough to 1/8-inch thickness;
cut with floured cookie cutters. Place 1 inch apart on ungreased baking
sheets. Bake for 8 to 10 minutes or until lightly browned. Cool. Ice and
decorate if desired.
Eggnog Icing
3 C. confectioners' sugar
1/4 C. softened butter or margarine
1/3 C. commercial eggnog
In small mixer bowl, beat confectioners' sugar and butter or margarine
until well blended. Gradually beat in eggnog until icing is smooth.
Makes about 1 1/2 cups.
CHOCOLATE EGGNOG LAYER CAKE
2 C. cake flour
3/4 C. cocoa plus about 3 T. extra set aside for the pans
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 C. sugar
1/4 C. vegetable oil
2 large eggs plus 2 large egg yolks
4 oz. bittersweet or semisweet chocolate, melted and slightly cooled
1 C. strong brewed coffee, cooled
2 tsp. pure vanilla extract
1 C. dairy eggnog
Sift together the flour, cocoa, baking soda, baking powder, and salt.
Set aside.
Preheat oven to 350°F and set oven rack at upper middle level. Lightly
grease two 9-inch springform pans. Dust pans with the extra cocoa and
shake out excess.
Beat together sugar and oil. Add eggs and yolks, one at a time, beating
well after each addition. Beat in melted chocolate and coffee.
Add vanilla extract to eggnog. Beat flour mixture and eggnog mixture
into chocolate mixture a little bit at a time, alternating between the
two until both are completely incorporated. Scrape down sides of bowl
and beat again, briefly.
Divide batter evenly between prepared pans and bake in the middle of the
oven for 30 to 35 minutes, or until cake springs back when lightly
pressed in the center. Cake will look almost black and very glossy.
Remove pans from oven and allow to cool on wire racks for 15 to 20
minutes. Remove cake from pans and allow to cool completely before
frosting.
Chocolate Eggnog Icing
2 C. unsweetened cocoa
1 3/4 C. confectioners’ sugar
3/4 stick (6 T.) unsalted butter, room temperature
8 oz. cream cheese, room temperature
2 oz. bittersweet or semisweet chocolate, melted and slightly cooled
3/4 C. dairy eggnog
1 T. pure vanilla extract
Sift together the cocoa and confectioners’ sugar. DO NOT SKIP THIS STEP
or you will end up with lumps in the icing. Set aside.
Cream together all other ingredients. Add cocoa mixture a little at a
time. Beat on highest mixer setting for several minutes, pausing to
scrape down sides of bowl occasionally. Ice the cake and serve. Frosting
is enough to generously frost two 9-inch or 10-inch cake layers. Cake
serves 12 to 16.
EGGNOG CREAM PUFFS
Cream Puffs (see below)
2 T. cornstarch
2 T. granulated sugar
1 T. unflavored Knox Gelatin
2 C. dairy eggnog
1 C. whipping cream
Confectioners' sugar (optional)
Chocolate Fudge Sauce
Combine cornstarch, sugar and gelatin in a non-reactive saucepan.
Gradually stir in the eggnog. Blend until smooth, then turn on the heat.
Cook gently, stirring constantly, until mixture thickens and boils.
Cool, stirring mixture often to prevent a skin from forming.
When eggnog mixture has cooled completely, beat it until smooth. Whip
the cream until stiff and fold into the cooled eggnog mixture. Fill 12
cream puff shells. Top with chocolate sauce and refrigerate. Sift
confectioners' sugar over each cream puff just before serving.
Cream Puffs
1/4 C. Crisco®
1/2 C. boiling water
1/2 C. flour
1/4 tsp. salt
2 eggs
Combine Crisco® and boiling water and stir over low heat. Add all at
once to this the flour and salt. Beat until smooth. Remove from heat.
Add 2 eggs, one at a time, beating vigorously after each addition. Drop
from a tablespoon onto a greased sheet. Bake at 350ºF for 20 minutes.
Slice open and fill with eggnog filling.
EGGNOG FUDGE
1/8 cup butter or margarine (1/4 stick)
3 cups sugar
1 cup eggnog (full strength - no "lite" eggnogs)
6 oz. white chips (about 1/2 package)
or 6 oz. butterscotch chips (about 1/2 package)
1 1/2 cup mini-marshmallows
1 cup almonds, chopped (optional)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Line a 9 x 9-inch pan with aluminum foil and set aside. Keep butter
chilled in the refrigerator.
Spray sides of a large saucepan with butter-flavor nonstick spray (e.g.
Butter Flavor PAM).
Heat eggnog and sugar at medium setting. Bring to a rolling boil (medium
to medium-high heat) while stirring constantly with a wooden spoon. Boil
for 2 full minutes by the clock. Now fold in the marshmallows, cinnamon,
and nutmeg; the boil will probably stop until the marshmallows
completely dissolved. Bring back to a rolling boil for another 6 full
minutes by the clock (start timing once the boil resumes). Stir
continuously.
The mixture will start to turn brown during the boil. If you get brown
flakes in the mixture then turn down the heat a little.
Remove from heat and add the butter, chips, and nuts. Stir like crazy
until thoroughly mixed or until it starts to lose it's glossy
appearance. Pour into prepared pan. At this point you may want to
sprinkle a little nutmeg on the surface.
Cool at room temperature. Remove from pan, remove foil, cut into
squares.
NOTE: "Light" eggnog contains more water than full body eggnog and may
require an additional boiling (before the addition of marshmallows).
Since this is difficult to judge for the novice fudge maker, I recommend
you only use full strength eggnog.
NOTE: Butterscotch Chips? Yes. You read it right. Nestle's sells
butterscotch flavored chips along with their semi-sweet chocolate and
white chips. Butterscotch adds a mildly "spicy" taste to this fudge.
Worth trying...
Mint recipes:
Mint Butter
This lovely on grilled lamb.
3 tbsp. softened butter
2 cloves garlic, peeled and mashed
2 tbsp. finely chopped mint leaves
freshly ground black pepper to taste
Mix all ingredients in a bowl until blended. Place a dollop on freshly
grilled chops before serving.
Chamomile and Mint Tea
Combining the tang of mint with the softer taste of chamomile creates a
wonderful after dinner tea!
4 tsp dried chamomile
1 tsp dried mint
2 1/2 cups boiling water
Put the herbs in a tea pot. Pour the water over them and allow to steep
for 4 minutes or so.
Minted Pea Salad
If you are not going to use the pesto sauce right away, store in the
refrigerator with a skim of oil on top and cover with plastic wrap. It
will keep for several weeks. To freeze, process without the pine nuts or
cheese and freeze in containers. To use, thaw at room temperature and
then add the pine nuts and cheese.
2 10-oz. packages frozen peas, or equivalent amount of fresh sugar snap
peas
1/2 cup sour cream
6 green onions, sliced
salt to taste
1/4 chopped, fresh mint (or 2 tablespoons dried)
6 slices of cooked, drained and crumbled bacon
Thaw peas, if frozen, or steam gently, if fresh. Drain thoroughly.
Combine with remaining ingredients. Chill. Garnish with fresh sprigs of
mint.
BUTTERMILK CHOCOLATE CAKE WITH MINT
from Oct./Nov 1998 Herb Companion magazine
A dense and delicious confection.
2 1/2 cups unbleached flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 3/4 cups sugar
4 large eggs
1 teaspoon vanilla extract
2 squares (2 ounces) unsweetened chocolate, melted & cooled
** 1 cup milk steeped with 1 cup packed chocolate mint leaves 1 cup
nonfat buttermilk
1/2 cup fresh chopped chocolate mint leaves
Preheat the oven to 350 degrees F. Lightly grease two 9-inch cake pans,
line the bottom with a circle of waxed paper; and dust lightly with
cocoa powder. Sift the flour with the cocoa, baking soda, baking powder,
and salt and set aside. In a large bowl, whip the butter with an
electric mixer for a minute. Add the sugar and beat until fluffy. Add
the eggs one at a time, beating well after each addition. Add the
vanilla and the chocolate and blend well, occasionally scraping down the
sides of the bowl.
Stir half the chocolate mint milk into the buttermilk, reserving the
remainder for the buttercream frosting. Add the flour mixture to the
chocolate mixture in thirds alternating with the milk mixture in two
parts. fold in the chopped mint. Place the batter in the prepared pans.
Bake for 25 minutes, or until a toothpick inserted in the center comes
out clean and the cake starts to pull away slightly from the sides of
the pan. Cool the pans on a rack for 10 minutes, turn the layers out of
the pans, peel off the waxed paper, and place the layers right side up
to cool.
CHOCOLATE MINT BUTTERCREAM FROSTING
8 tablespoons unsalted butter, softened
2 squares (2 ounces) unsweetened chocolate, melted & cooled
1 pound confectioners' sugar
** reserved chocolate mint milk
In a large bowl, whip the butter with an electric mixer for a minute.
Add the chocolate and blend well. Add the confectioner's sugar, a cup at
a time, alternating with 1-2 tablespoons of the mint milk to make a
spreadable icing, 4-6 tablespoons.
Assemble the cake with the buttercream frosting, spreading it on the
tops and sides of both layers.
Garnish the top with fresh mint leaves.
The cake is even better the second day, after the mint has permeated it.
Refrigerate it, then take it out 15-20 minutes before serving.
** Pour milk into a non-reactive saucepan, add mint and gently bruise it
with a wooden spoon. Heat milk just to the edge of boiling, but do not
boil. Remove from heat and cool to room temperature. Strain out mint
leaves and squeeze out remaining milk.
Send your requests or replies to a request to:
a2zre-@fastmail.fm
(PLEASE use "Recipe Request" as subject.)
~*~ CRAZY CORNER ~*~
Welcome to the crazy corner of the world (mine, any way).
I'll give you the usual warning: "This section may be hazardous
to your sanity. It also may contain some graphic language.
Brief nudity." OK, I lied about the nudity...
Jim, WA...
5 Secrets to a Great Relationship
1. It is important to find a woman:
who works around the house, cooks and cleans and who has a well-paying
job.
2. It is important to find a woman who makes you laugh.
3. It is important to find a woman who is dependable and doesn't lie.
4. It is important to find a woman who's good in bed and who loves to
have sex with you.
5. It is important that these four women never meet.
Toots, PA…
Definitions of words by gender...
THINGY (thing-ee) n.
Female: Any part under a car's hood.
Male: The strap fastener on a woman's bra.
VULNERABLE (vul-ne-ra-bel) adj.
Female: Fully opening up one's self emotionally to another.
Male: Playing football without a helmet.
COMMUNICATION (ko-myoo-ni-kay-shon) n.
Female: The open sharing of thoughts and feelings with one's partner.
Male: Scratching out a note before suddenly taking off for a weekend
with the boys.
BUTT (but) n
Female: The body part that every item of clothing manufactured makes
"look bigger."
Male: What you slap when someone's scored a touchdown, homerun, or goal.
Also good for mooning.
COMMITMENT (ko-mit-ment) n.
Female: A desire to get married and raise a family.
Male: Not trying to pick up other women while out with one's girlfriend.
ENTERTAINMENT (en-ter-tayn-ment) n.
Female: A good movie, concert, play or book.
Male: Anything that can be done while drinking.
FLATULENCE (flach-u-lens) n.
Female: An embarrassing by-product of digestion.
Male: An endless source of entertainment, self-expression and male
bonding.
MAKING LOVE (may-king luv) n.
Female: The greatest expression of intimacy a couple can achieve.
Male: Call it whatever you want just as long as we end up in bed.
REMOTE CONTROL (ri-moht kon-trohl) n.
Female: A device for changing from one TV channel to another.
Male: A device for scanning through all 75 channels every 2&1/2 min
Rosemarie, KC, MO…
Last Rites
A man is struck by a bus on a busy street. He is lying near death on the
sidewalk as a crowd gathers. "A preacher. Somebody get me a preacher!"
the man gasps. A policeman checks the crowd and yells, "A PREACHER,
PLEASE!"
Out of the crowd steps a little old Jewish man of at least 80 years of
age. "Mr. Policeman," says the man, I'm not a preacher. I'm not even a
Christian. But for 50 years now I'm living behind the Catholic church on
First Avenue, and every night I'm overhearing their services. I can
recall a lot of it, and maybe I can be of some comfort to this man. The
policeman agrees, and clears the crowd so the man can get through to
where the injured man lay. He kneels down, leans over the prostate man
and says in a very solemn voice
"B-4. I-19. N-38. G-54. O-72. . ."
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ TODAY'S MENU ~*~
My thanks go to Larry, Ontario, Canada for today’s menu.
This may be your ace-in-the-hole come these Christmas
gatherings at your house!
HARVEST DINNER PARTY
STUFFED ROAST LOIN OF PORK
POTATO-SPINACH PUFF
VEGETABLE BOUQUET
PUMPKIN PASTRIES
CHILLED SPICED CIDER
^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^
STUFFED ROAST LOIN OF PORK
1 pork loin roast (about 6 pounds =
2.7 kg)
2 teaspoon (13 ml) salt
1/2 teaspoon (3 ml) pepper
cranberry-apricot stuffing
(below)
1 cup (240 ml) beef broth
2 tablespoons (30 ml) cider
vinegar
1 tablespoon (15 ml) cornstarch
reserved apricot liquid from stuffing
Have butcher saw through backbone of pork loin between
chops to make carving easier. Trim off excess fat and
cut down about 2 inches between ribs to practically
separate roast into chops. Rub meat with salt and pepper and
place in a roasting pan, rib bones down. Roast in 350 °
(180° C) oven for 1 1/2 hours.
Remove pork from oven and let stand until cool enough
to handle. Forcing ribs apart, push a generous amount of
stuffing into cuts between ribs. Mound stuffing slightly
above meat. Return meat to oven and roast 30 to 45 minutes
longer or until a meat thermometer place in thickest
part of roast registers 170° (76° C). Note: If baking
Potato-Spinach puff in same oven, raise temperature to 375°
(190° C) when adding puff.
Remove meat to a serving platter and let stand 10 minutes
before carving. Drain excess fat from roasting pan. Add
broth and vinegar to pan and bring to a simmer, stirring
up any brown bits from bottom of pan. Mix cornstarch
with reserved apricot liquid and stir in, simmering until
thickened. Strain. To serve, cut roast between ribs to
separate into chops. Serve each chop with some of the
stuffing and sauce. Pass remaining sauce separately.
8 to 10 servings
CRANBERRY-APRICOT STUFFING
1 cup (240 g) dried apricots, cut up
1 1/4 cups (300 ml) water
1/4 cup (60 ml) sugar
1 cup (240 g) cranberries
1/2 pound (225 g) pork sausage meat
1 medium onion, chopped
2 cups (480 ml) corn bread crumbs
salt, pepper and sage to taste
Combine apricots with 1 cup of the water in a small
bowl and let stand for 15 minutes or longer. Combine the
remaining 1/4 cup of water with sugar in a small saucepan
and bring to a boil, stirring to dissolve sugar. Add
cranberries to syrup; boil 2 minutes. Remove from heat and
let cranberries cool in syrup.
In skillet, brown sausage meat with onion, breaking up
sausage pieces with a fork. Drain drippings, leaving 4
tablespoons (60 ml) in the pan. Drain cranberries and
apricots, reserving apricot liquid; add fruit and
corn bread crumbs to sausage. Toss to mix well and
season to taste with salt, pepper and sage.
POTATO-SPINACH PUFF
4 pounds (1.75 L) potatoes
3 egg yolks
3 to 4 tablespoons (45 to 60 ml)
butter, melted
salt, pepper and nutmeg to taste
1/4 to 1/2 cup (60 to 120 ml)
hot milk (if needed)
Spinach Base (below)
Peel potatoes, removing eyes; cut into quarters.
Cook in boiling water 15 to 20 minutes or until
tender. Drain thoroughly and return potatoes
to pan. Place briefly heat, shaking to dry.
Mash or rice potatoes. Beat in egg yolks and
butter, adding salt, pepper and nutmeg to taste.
Mixture should be thick enough to hold a shape,
but not so stiff that it cannot be forced through
a pastry bag. if too stiff, gradually add a little
hot milk..
Fit a pastry bag with a large star tube and fill
bag with potato mixture, reserving 1 1/2
cups (360 ml) for spinach base. Pipe a thick
layer of the mixture onto the side of a lightly
greased 2-quart (2 L) baking dish. Build up
the side about 1 inch (2.5 cm) above edge of
the dish in decorative swirls. Spoon spinach
base into potato-lined baking dish. Bake in
preheated 375° (190° C) oven about 45
minutes or until spinach puffed and potatoes
have browned lightly.
About 10 servings.
SPINACH BASE
2 pounds (950 g) spinach
1 1/2 cups (360 ml) reserved
potato mixture
1 egg yolk
1/4 cup (60 ml) milk
2 tablespoons (30 mo) butter,
melted
1/2 teaspoon (3 ml) salt
pinch each of pepper and
cayenne pepper
1 1/2 cups (360 ml) grated
cheddar cheese
4 egg whites
Trim stems from spinach; wash and drain.
In a covered pot, steam spinach in the water
that clings to the leaves about 4 minutes or
until just wilted. Drain and chop. Combine
spinach, reserved potato mixture, egg yolk,
milk, butter and seasonings in a bowl. Stir
in cheese. Beat egg whites until stiff and
fold in.
VEGETABLE BOUQUET
1 pound (450 g) green beans,
trimmed
1 pound (450 g) tiny white
onions, peeled
1 pound (454 g) baby carrots,
scraped
4 to 6 tablespoons (60 to 90 ml)
butter, melted
salt and white pepper to taste
Cook vegetables, separately, covered, until
tender. Drain and toss with melted butter.
Season to taste with salt and white pepper.
10 servings
PUMPKIN PASTRIES
pastry for 9-inch (23 cm) 2-crust
pie
1 3/4 cups (420 ml) puréed cooked
or canned pumpkin
1 cup (240 ml) packed brown
sugar
1/2 teaspoon (3 ml) salt
2 teaspoons (12 ml) grated
orange zest
1/2 teaspoon (3 ml) cinnamon
1/2 teaspoon (3 ml) ginger
1/2 teaspoon (3 ml) nutmeg
1 envelope unflavored gelatin
3 eggs, separated
1 cup (240 ml) heavy cream,
whipped
sweetened whipped cream
3 orange slices, each cut into
quarters
Divide dough into 12 equal pieces. Press each
piece into a 2 1/2- or 3-inch (6 or 8 cm) tart
shell and prick all over with a fork. Chill 30
minutes. Place shells on a baking sheet and
bake in preheated 300° (150° C) oven 10 to
12 minutes or until they are golden brown.
Cool.
In a large saucepan, stir pumpkin, sugar, salt,
orange zest, spices, gelatin and egg yolks
until thoroughly mixed. Cook over medium
heat, stirring until heated through. Chill
until mixture is cool but not set. Beat egg
whites until stiff and fold into pumpkin
mixture. Fold in unsweetened whipped cream
Pile into tart shells and chill until set.
Garnish with sweetened whipped cream
and orange slices.
12 tarts
CHILLED SPICED CIDER
In a large saucepan, combine 2 quarts of apple
juice or cider, 2 cinnamon sticks and peel of 1
orange, cut in a long spiral and stuffed with 8
whole cloves. Bring to a boil. Reduce heat and
simmer 10 minutes. Let stand until cool. Skim
froth and chill well.
16 4-ounce (120 ml) servings
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~*~ YOUR FAVORITES ~*~
These are recipes that you have sent in to share with us.
Please do not submit recipes from other newsletter or
ezine collections! They work hard and deserve credit.
Where possible, I have provided the submitter's name
and state. If you do NOT wish for your name to be used,
please specify when you submit.
Send recipes to: a2zre-@fastmail.fm
(PLEASE use "recipes" as subject.)
PLEASE, PLEASE, PLEASE!
Send me your name and state/location with EACH submission.
I have many duplicate names and simply cannot keep track
of which Tom, Suzie or Penelope sent which nor recognize
you by your email address alone.
SAUSAGE AND PEPPER DOGS
~Sent in by: Johnny, LA
1 large onion, sliced
3 tablespoons olive oil
2 green peppers, cut into strips
2 sweet red peppers cut into strips
1 clove garlic, crushed
Salt and freshly ground black pepper to taste
8 sweet Italian sausages
2 tablespoons water
8 hot dog rolls
Heat the oil in a large skillet, add the onion and sauté until
lightly browned. Add the peppers, along with the crushed garlic
clove. Season with salt and pepper to taste. Cook, stirring
occasionally, until the peppers are soft, about 20 - 25 minutes
While the peppers and onions are cooking, start the sausages. Prick
them so they won't burst, then place in a large skillet with 2
tablespoons water and cook over medium heat until brown, about 15-20
minutes. Add a cooked sausage and a heaping layer of peppers and
onions to each roll.
LEMON-LIME MONKFISH
BROCHETTES
~Sent in by: Larry, Ontario, Canada
1 1/2 pounds monkfish
1 lime quartered
1 small lemon, quartered
Marinade:
1/4 cup vegetable oil
1/2 teaspoon grated
lemon rind
1/2 teaspoon grated
lime rind
2 tablespoons lemon
juice
2 tablespoons lime
juice
1 small clove garlic,
minced
1 tablespoons minced
shallots
2 teaspoons sugar
1 teaspoon chervil
1/2 teaspoon salt
1/4 teaspoon pepper
Marinade:
In large bowl, combine oil, lemon and lime
rind and juices, garlic, shallots, sugar, cher-
vil, salt and pepper.
Cut monkfish into 1 1/2-inch chunks; add
to marinade, tossing to coat. Cover and re-
frigerate for up to 8 hours.
Remove monkfish from marinade, reserving
marinade. On each of 4 oiled skewers, thread
2 pieces of fish followed by a lime quarter, 2
pieces of fish, a lemon quarter and 2 pieces of
fish. Cook brochettes on greased grill 4 to 6
inches from heat source, turning often and
basting occasionally with marinade, for 10
to 12 minutes or until fish flakes easily.
Makes 4 to 6 servings.
NO BAKE PEANUT BUTTER COOKIES
~Sent in by: Gloria, Canada
1 stick margarine
2 cups sugar
1/2 cup cocoa
1/2 cup milk
Combine these ingredients in sauce pan and Boil 1 min.
Remove from heat and add,
1/2 cup peanut butter
1 tsp. vanilla extract and stir till smooth. Then add
3 cups cooking oats; mix well.
Drop by spoonfuls on wax paper.
5-INGREDIENT DINNER
~Sent in by: Johnny, LA
2 lb. hamburger*
Ketchup**
1 can Campbell's Golden Mushroom soup
1 can Campbell's Cheddar Cheese soup
1 package Tater Tots***
2 cups frozen vegetables.
* lean is best
** or barbeque sauce
*** or french fries
Put hamburger in 9 x 13 baking dish. Squirt some ketchup over it, as
much
as you feel like. Combine soups and spread over hamburger. Cover with
frozen
vegetables. Cover with the frozen tater tots or french fries. Bake at
375
degrees F. until done, approx. 1 hr.
HAM AND POTATO CASSEROLE
~Sent in by: Jessica, Corfu, Greece
Vary amounts according to what you have.
Ham, cut up in pieces
Potatoes, peeled and sliced fairly thin (may leave
peelings on if desired )
Frozen corn
Onions, peeled and sliced fairly thin
Make layers in casserole dish of potato, corn, onion,
ham, and repeat until ingredients used up, but not too
near top of dish, because you'll want room for the
sauce (you can use a can of cream of mushroom or cream
of chicken to top it with... I just can't find that
here in Greece, sooooo...)
~~~
Basic White Sauce
2 tbs. butter
2 tbs. flour
1 cup milk
salt (not much, remember the ham) & pepper
Melt butter, stir in flour until smooth. Slowly add
milk, stirring until smooth. Cook on medium heat till
thick, simmering and stirring, about 5 - 6 minutes.
Pour sauce over potatoes & ham, lifting with a fork to
let it flow between layers, and bake at 350 degrees F.
until potatoes are tender, 30 minutes to an hour,
depending on shape and size of casserole. Serve with
salad and crusty bread. If sauce is too thick for
reheating well, just add a little milk.
BANANA SPLIT SALAD
~Sent in by: Johnny, LA
1 (11 ounce) can Mandarin Oranges
1 (13 ounce) can Pineapple Chunks, in juice
1/4 cup Maraschino Cherries
2 cups Miniature Marshmallows
1/2 cup Sour Cream
6 Bananas
Lettuce Leaves
Coconut
6 Maraschino Cherries
Combine fruits, toss in sour cream. Split bananas lengthwise. Place
on lettuce lined plates. Top each with a scoop of fruit mixture.
Sprinkle with coconut. Garnish with maraschino cherry if desired.
GRAND MARNIER SOUFFLE WITH CREME FRAICHE SAUCE
~Sent in by: Pat Collins, LA.
1/4 cup plus 2 tablespoons sugar
1/4 cup plus 2 tablespoons cornstarch
Grated rind of 2 oranges
1 1/4 cups milk
3 tablespoons Grand Marnier or other orange-flavored liqueur
1 1/2 tablespoons butter, melted
6 egg yolks, beaten
8 egg whites, at room temperature
1/2 cup sugar
Creme Fraiche Sauce
Combine first 3 ingredients in a medium saucepan; stir in milk, liqueur,
and butter with a wire whisk. Cook over medium heat until thickened,
stirring constantly. Remove from heat, and allow to cool.
Beat egg whites until soft peaks form; gradually add 1/2 cup sugar,
beating until stiff. Fold into cooled custard.
Pour mixture into 8 (10-ounce) custard cups. Set cups in a pan; pour 1
to 1 1/2 inches of hot water into pan. Bake at 350 degrees for 1 hour
and 20 minutes. Serve immediately with Creme Fraiche Sauce. Yield 8
servings.
Creme Fraiche Sauce:
1/2 cup commercial sour cream
1 cup whipping cream
1 tablespoon plus 2 teaspoons cream cheese 1-ounce), softened
1/2 cup powdered sugar
1 teaspoon amaretto
Combine all ingredients in container of electric blender' blend until
thickened. Chill. Yield: about 1 3/4 cups.
SCOTTISH SHORTBREAD
~Sent in by: Larry, Ontario, Canada
3/4 lb. (3 sticks) sweet butter,
softened
1 cup confectioners' sugar
3 cups unbleached all-purpose
flour
1/2 tsp. salt
1/2 tsp. vanilla extract
1/4 cup granulated sugar
1. Cream butter and confectioners' sugar
together until light.
2. Sift flour and salt together and add to
creamed mixture. Add vanilla and blend
thoroughly.
3. Gather dough into a ball, wrap in wax
paper, and chill 4 to 6 hours.
4. Roll out chilled dough to 5/8-inch
thickness. Cut out cookies with cookie
cutter. Sprinkle tops with granulated sugar.
Place cut-out cookies on ungreased cookie
sheet and refrigerate for 45 minutes before
baking.
5. Preheat oven to 325 F.
6. Bake for 20 minutes, or until just starting
to color lightly; cookies should not brown at
all. Cool on rack.
Makes 20 cookies
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~*~ HEART HEALTHY (HH) ~*~
This section is a little gift from my heart to yours! While
not completely free of fat, cholesterol and calories, they
should make your daily chore of eating more wisely just
a little bit easier and a whole lot tastier!
BRAIDED ORANGE-CURRANT COFFEECAKE
(No sugar added)
~Sent in by: Larry, Ontario, Canada
3 cups flour, divided
3/4 teaspoon salt
1 package quick-rise
yeast
1 tablespoon butter,
melted.
1 cup unsweetened
orange juice
1 teaspoon grated
orange peel
1/2 cup currants or
chopped raisins
1 egg
1 teaspoon cold water
whipped butter
(optional)
no-sugar-added orange
marmalade fruit
spread (optional)
Combine 2 cups flour, salt and yeast in a large
bowl of electric mixer. Heat orange juice to
130 degrees. Add to flour mixture along with
butter and orange peel. Beat on medium speed
with electric mixer fitted with dough hook.*
Add only enough of the remaining flour to make
a soft dough; continue to beat dough until smooth
and elastic, about 3 minutes. Transfer to lightly
floured surface; knead in currants. Roll out
dough to 13x6-inch rectangle. Starting at one
short end, cut dough lengthwise into three equal
strips, leaving dough attached 1 inch from op-
posite short end. Braid strips together; press
braided ends together to seal. Place on greased
cookie sheet; cover with greased waxed paper.
Let rise in a warm place until doubled in volume,
about 20 minutes.
Preheat oven to 450 degrees. Bake coffeecake
13 minutes. Beat egg with water; brush over
coffeecake. Return coffeecake to oven; continue
baking 3 to 5 minutes longer, or until deep golden
brown. Cool on wire rack. Serve warm or at room
temperature with butter and marmalade, if desired.
Makes 6 servings.
* Dough may also be kneaded by hand on lightly
floured surface until smooth and elastic, about 10
minutes.
Nutrients per serving:
Calories: 313
Carbohydrates: 62g
Cholesterol: 41mg
Protein: 9g.
Fat: 3g
Sodium: 308mg
Diabetic exchange per serving:
3 1/4 starch, 2/3 fat, 1/2 fruit
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~*~ COOKING FOR TWO ~*~
This section provides some recipes for those who cook for
two. Not many recipes are mindful of the need to have it
"scaled down" for you. I hope this helps.
LASAGNA
Serves 2
3 ounces lasagna noodles
dash of oregano
1 - 8 ounce can or 1 cup of spaghetti sauce with meat
1/2 cup cottage cheese
3 ounces sliced mozzarella cheese
dash of salt
dash of pepper
Cook noodles according to package directions. Mix in small bowl,
oregano, salt and pepper with spaghetti sauce. Alternate layers of
noodles, cottage cheese, mozzarella cheese and sauce in small baking
pan. Bake at 375* for 30 minutes. Let stand for 10 minutes before
serving.
Enjoy!
Maggie
~*~ FREE SUBSCRIBER ADS ~*~
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pornographic nature. YOUR freedom of speech is subject to MY
freedom of selection. In other words, what I say goes here...
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"I enjoy to contribute to several recipe sites and newsletters of
acclaim and as a Principal Dancer/Ballet master, (currently with Royal
Danish Ballet), I have had wonderful experiences with foreign cuisine, a
great love of mine! Cooking should be fun and my newsletter is FREE,
informative as well as the weekly riddle, (A popular entry!) So come and
enjoy these weekly International Newsletters as well as check out the
Food Trivia. See you all here, your friend, Martin."
To subscribe, send an email to:
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Want to join the recipe list of a fellow reader, Judy, in Canada?
Just visit the following URL:
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(PLEASE use "Ad Request" as subject.)
Include your name and location, please.
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