A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. Our Wednesday Gal, Linda in Michigan, is still taking medical leave. You never truly appreciate someone as much as when they are gone, you know? Yes, I always appreciated all she did, but I really miss fussing over articles, themes and such with her. I believe anyone who takes such a large part in a free publication deserves a merit badge. But someone who has such health issues earns a halo in my book. As the discussions in the A to Z QT indicate, I'm not the only one who misses Linda's unique style.

We've had a busy few days at my house getting ready for the new school year. There is so much more involved in getting kids geared up for school than clothes and supplies. Kids need to have the school mindset going, something which is more involved than checking off a to-do list. I was hoping the elimination (for a few days) of electronics would help (it did) as would enforcing a stricter lights-outs time (it did). I even got my son to agree to cut his hair. Oh, he was going to get a hair cut, one way or the other, but I got him to agree to it, which makes it better for everyone. We read over the dress code policy manual and he determined he did not conform. He was able to figure out that, since I was not going to let him not go to school, and the school was not going to allow him to attend classes with long hair, something had to give. I am sure we've all been there before, but it is particularly meaningful when one with some special needs like his is able to discern things on their own. I am pleased with his decision. Both of my kids register for school today and take their ID photos. Both will conform to dress code. Ain't life grand?

A new theme topic is being announced in today's Monthly Theme section. It was difficult to come up with one as I had quite a few suggestions from readers. However, I believe the one chosen will fit most of us and receive the most participation in general. Please visit the Monthly Theme section to read all about it (and the special email link to use for your theme recipes). There is also an explanation of the rules and guidelines for posting items in the newsletters. It takes more than monthly theme issue submissions to keep this newsletter going. Recipes and items for everyday issues are also needed. Thanks.

Today's issue has a lot of recipes, sure, but it also contains plenty to make you think and laugh. You know, just what a recipe newsletter should have. Please join me in thanking the following folks who helped me with getting this issue to you:

Fancy, NE
Larry Holmes, Ontario, Canada
Jim D., WA State
Johnny, LA
Jean, OH
Lisa H., Belmont, NC
Barbara, Chula Vista, CA
Angelique, TX
Jean, Syracuse, NY
Treva, Eastern TN
Brenda, AL
Angelique, TX
Luanne, FL
Margo, CO
Judy, MI
Ann, FL
Tena, MO
Ann, Montreal, Quebec, Canada
Robyn, Auckland, New Zealand

We'll see you here again on Sunday, God willing, for a huge theme issue of Great Grilling.

Psst!

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.

http://www.thebreastcancersite.com/

"And I find chopsticks frankly distressing. Am I alone in thinking it odd that a people ingenious enough to invent paper, gunpowder, kites and any number of other useful objects, and who have a noble history extending back 3,000 years haven't yet worked out that a pair of knitting needles is no way to capture food?"
~Bill Bryson

(More) Food for Thought

Shared by Larry Holmes, Ontario, Canada

The first Ten Commandments are the hardest.

People who are wrapped up in themselves are overdressed.

An expert is someone called in at the last minute to share the blame.

A word of advice . . . don't give it.

If we made it illegal, do you think more people would vote?

I am logged in . . . therefore, I am.

A journey of a hundred miles starts with an argument over how to load the car.

Justice is blind and in some cases . . . deaf and dumb.

I'm retiring in Mexico. Sunny, affordable and no predatory reverse mortgages.

Once you pass 40, your "Big break" will probably be a bone.

Politics isn't about hunger or taxes or equality . . . it's about politics.

Management's job is to keep 'em too busy to look for other jobs.

Heredity is what sets the parents of a teenager wondering about each other.

Why are lawyers not sworn to tell the truth like all the witnesses in a jury trial?

The next unpopular group to have its rights taken away should be illegal aliens.

As I said before, I never repeat myself.

The law is a rule to the fool, but a guide to the wise.

Smile! It increases your face value.

Never fear shadows... they simply mean there's a light shining somewhere nearby.

I'm so hungry, I could almost eat health food.

A vacation is having nothing to do and all day to do it in.

Middle age is when you are warned to slow down by a doctor instead of a policeman.

Misery is too much work.

Sometimes you don't realize that you're in prison until you get out.

Bacteria on Purses, Briefcases & Backpacks

Shared by Jim D., WA State

A study was performed on women's purses. A health team went to a local mall and took samples from the bottom of 50 women's purses. The purses were swabbed with cotton swabs along the entire bottom of the purses and placed into special containers. The swabs were then processed at a local laboratory. 

The Health Report also showed where women place their purses: public rest-rooms (on the floor beside the toilet), kitchen counters & kitchen tables, on tables & chairs in restaurants, etc. The results of the laboratory tests contained the following most serious result: 1 out of 4 purses E-COLI. Other extremely serious bacteria also were listed, including Hepatitis & Mononucleosis. 

They recommended that women should DAILY wipe their purses (particularly the bottom) with a disinfectant wipe and to be extremely careful where you put your purse. Most important, do NOT place your purse on a table (anywhere) where you will eat or on a kitchen counter and do not put it anywhere close to a toilet. (Remember, when you flush a toilet, the spray goes a distance that is unrecognizable by the human eye.)

All the advice just given about handbags applies to briefcases and backpacks too. Your briefcase should also get a soapy wipe-down on a regular basis, as should your backpack. Both should also be kept off all surfaces where food is likely to be prepared or eaten.

Note from Maggie: I checked this out through various sources and it is true. Also, Urban Legends did an article on it entitled "Bag-teria" which includes much more information which is an important read. http://www.snopes.com/medical/disease/purse.asp

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

Before and After Marriage

Shared by my pal Johnny, LA

· Before - You take my breath away.
· After - I feel like I'm suffocating.

· Before - Twice a night.
· After - Twice a month.

· Before - She loves the way I take control of a situation.
· After - She called me a controlling, manipulative, egomaniac.

· Before - Ricky & Lucy.
· After - Fred & Ethel.

· Before - Saturday Night Live.
· After - Monday Night Football.

· Before - He makes me feel like a million dollars.
· After - If I had a dime for every stupid thing he's done...

· Before - Don't Stop.
· After - Don't Start.

· Before - The Sound of Music.
· After - The Sound of Silence.

· Before - Is that all you are eating?
· After - Maybe you should just have a salad, honey.

· Before - Wheel of Fortune.
· After - Jeopardy.

· Before - It's like living a dream.
· After - It's a nightmare.

· Before - $60/dozen.
· After - $1.50/stem.

· Before - Turbocharged.
· After - Needs a jump-start.

· Before - We agree on everything!
· After - Doesn't she have a mind of her own?

· Before - Victoria's Secret.
· After - Fruit of the Loom.

· Before - Feathers & handcuffs.
· After - Ball and chain.

· Before - Idol.
· After - Idle.

· Before - He's lost without me.
· After - Why can't he ask for directions?

· Before - When together, time stands still.
· After - This relationship is going nowhere.

· Before - Croissant and cappuccino.
· After - Bagels and instant coffee.

· Before - Oysters.
· After - Fish sticks.

· Before - I can hardly believe we found each other.
· After - How the hell did I end up with someone like you?

· Before - Romeo and Juliet.
· After - Bill and Hillary.


Three Things To Think About......

Shared by Jean, OH

1. COWS
2. THE CONSTITUTION
3. THE TEN COMMANDMENTS

COWS
Is it just me, or does anyone else find it amazing that our government can track a cow born in Canada almost three years ago, right to the stall where she sleeps in the state of Washington and they tracked her calves to their stalls? But they are unable to locate 11 million illegal aliens wandering around our country. Maybe we should give them all a cow.

THE CONSTITUTION
They keep talking about drafting a Constitution for Iraq. Why don't we just give them ours? It was written by a lot of really smart guys, it's worked for over 200 years and we're not using it anymore.

TEN COMMANDMENTS
The real reason that we can't have the Ten Commandments in a courthouse... You cannot post "Thou Shalt Not Steal," "Thou Shalt Not Commit Adultery" and "Thou Shall Not Lie" in a building full of lawyers, judges and politicians -- it creates a hostile work environment.

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

NORTH CAROLINA BBQ
(Eastern style)

~Submitted by Lisa H., Belmont, NC

1 (3 lb.) boneless pork shoulder (an inexpensive cut is okay)
1 sm. onion, sliced thinly
1 1/4 tsp. salt, divided
1/4 tsp. pepper
Water
1/2 - 3/4 c. cider vinegar
1 tbsp. Texas Pete (cayenne pepper sauce)
2 tbsp. sugar
1/4 tsp. crushed red pepper

Preheat oven to 300 degrees. Cut pork into 4 or 5 pieces and place in a Dutch oven. Add onion, 1 teaspoon salt, pepper and about 1/2" water. Cover tightly. Cook 2 1/2 to 3 hours. 

When meat has cooled enough to handle, drain and pull apart into shredded pieces. Set aside to cool. 

Prepare Sauce: Mix vinegar, hot pepper sauce, sugar, red pepper, remaining salt. Cook slowly 10 minutes. Add pork and warm through. If you prefer more of a sauce base, add a little of your favorite BBQ sauce. Serve with slaw and buns. This is an easy crowd pleaser.

SPOON BREAD

~Submitted by Barbara, Chula Vista, CA

Ken Curtis, who played the marshal's sidekick, Festus, in the old "Gunsmoke" TV series, is also a good cook. He gave this recipe for spoon bread to the Los Angeles Times.

1 (1 pound) can cream style corn
3/4 cup milk
1/3 cup shortening
2 eggs, lightly beaten
1 cup cornmeal
1/2 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
1 (4 ounce) can diced green chiles, drained
1 1/2 cups shredded cheddar cheese

Combine corn, milk, shortening, eggs, cornmeal, soda, baking powder, salt, drained chiles, and cheese and mix well. Pour into greased 9 inch square pan. Bake at 400 degrees 45 minutes until golden. Serve hot.

Makes 6 servings.



HOT ONION AND CHEESE CANAP?S

~Submitted by Angelique, TX

1 can Durkee French fried onion rings
2/3 c. mayonnaise
1/3 c. Parmesan cheese
1 pkg. Pepperidge Farm party rye

Crush onion rings in blender. Mix with mayonnaise and Parmesan. 

Spread on party rye and broil until bubbly. May be prepared ahead and frozen until needed. No need to thaw before broiling.

Source: Pepperidge Farms



MUSTARD POTATO SALAD

~Submitted by Jean, Syracuse, NY

INGREDIENTS:
6 medium red potatoes, boiled in skins until tender, and cooled 
1/2 large sweet onion, diced 
2 large stalks of celery, diced 
4 hard-boiled eggs, chopped 
1 teaspoons celery seed 
1/4 cup sweet pickle relish 
1 teaspoon kosher salt, or to taste 
1/2 teaspoon freshly ground black pepper 
1/2 cup mayonnaise 
1/4 cup mustard 
1 Tablespoons white vinegar or pickle juice 
1 hard-boiled egg, cut into 8 wedges for garnish 
8 cherry tomatoes for garnish 
Parsley for garnish 
Sweet Hungarian paprika for garnish, optional

PREPARATION:
Cut cooked potatoes into cubes with skin on or scrape off the skin with a butter knife and cube. Place in a large mixing bowl with sweet onion, celery, chopped hard-boiled eggs, celery seed, pickle relish, salt, and pepper. Toss gently. 

Whisk together mayonnaise, mustard, and vinegar or pickle juice. Mix into potatoes and vegetables until combined. 

Decorate with hard-boiled egg wedges, tomatoes, and parsley. Sprinkle with a light dusting of sweet paprika. Refrigerate mustard potato salad at least 4 hours to let flavors meld before serving. 

Yield: 8 to 10 servings



EASY HERBED ROLLS

~Submitted by Treva, Eastern TN

1 8 oz roll crescent roll dough
2 TBSP butter, softened
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp dry dill

Do not unroll crescent dough, but cut into 8 equal pieces. Place cut side down on an ungreased baking pan. Bake at 375 deg about 10 to 12 minutes or until brown. While baking, mix butter with onion, garlic and dill. When you remove the rolls from the oven, immediately spread with the butter and allow it to melt. Serve hot.



PINEAPPLE CHICKEN CASSEROLE

~Submitted by Brenda, AL

Hi Maggie and all. Brenda from Alabama. My cousin gave me this recipe don't know where she got it. It is a one dish dinner.

2 cups cubed cooked chicken (I like white meat only)
1 can cream of mushroom soup, undiluted
1 cup pineapple tidbits
2 celery ribs, chopped
1 Tablespoon chopped green onion
1 Tablespoon soy sauce
1- 3 oz can chow mien noodles, divided

In large bowl combine first 6 ingredients. Stir in 1 cup noodles. Pour into greased shallow 2 quart baking dish. Sprinkle remaining noodles on top. Bake uncovered at 350° for 20 to 25 minutes or until heated through.

Yield 4 to 6 servings



FRENCH ONION DIP

~Submitted by Angelique, TX

1/2 c. mayonnaise
2 c. sour cream
1 pkg. French onion soup mix

Stir all ingredients until well mixed. Cover. Chill. 

Yield: 2 1/2 cups. 

Source: French's Recipes



CLASSIC POUND CAKE

~Submitted by Larry Holmes, Ontario, Canada

2 cups sifted cake flour
? teaspoon salt
1 cup butter, at room temperature
1 ? cups sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract, OR
1 tablespoon grated lemon zest & 1 tablespoon fresh lemon juice

Preheat oven to 325°F. Grease and flour a 9-x-5-inch loaf pan.

In a small bowl, sift together flour and salt. Set aside. In a mixing bowl, beat butter with an electric mixer until light and creamy. Add sugar gradually and continue beating for 5 minutes or until fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla. Fold in flour, mixing until batter is smooth and blended. Spoon into pan. Shake the pan to level the batter. 

Bake for about 1 ? hours or until cake tester inserted in the center comes out clean. Let the cake cool on a wire rack for 10 minutes. Remove the cake from the pan and let cool completely.

Serves 12



BLUEBERRY SCONES

~Submitted by Treva, Eastern TN

3 cups buttermilk baking mix
2 tablespoons granulated sugar
1 cup fresh or frozen blueberries
1/4 cup milk
2 eggs

Glaze:
1 egg, well beaten
2 tablespoons granulated sugar

Preheat oven to 400 degrees F.

In medium bowl, combine the baking mix, 2 tablespoons sugar and blueberries. Pour milk in measuring cup. Add the eggs to the milk and beat with a fork until well mixed. Stir liquid into baking mix until moistened (dough will be crumbly). Turn the dough onto a lightly floured work surface and pat into a 9-inch round, about 1/2-inch thick. Brush the dough with the beaten egg, then sprinkle with 2 tablespoons sugar. Cut the round into 12 wedges. Place on ungreased cookie sheet and bake 10 to 12 minutes until golden.

Serve scones immediately with butter or cream and jam.

Makes 12 scones.



MEXICAN MAC & CHEESE

~Submitted by Luanne, FL

Quick supper for those nights you would rather be outside enjoying the breezes.

1 pound lean ground beef or sausage
1 Tbs garlic powder on meat when frying 
1 (16 ounce) jar Salsa, your flavor 
1-1/2 cups water 
1 (14.5 ounce) package macaroni and cheese dinner 
1/2 cup mayonnaise 

Cook beef over medium-high heat in a large, deep skillet until no longer pink with the garlic powder; drain. Stir in salsa, water, macaroni noodles, dry cheese sauce mix and mayonnaise; stir to mix well. Bring mixture to a boil; reduce heat to low. Cover; cook, stirring occasionally, for 7 minutes or until macaroni is tender. 

Remove from heat; keep covered. Allow to stand for 5 minutes.

I like to add additional shredded cheese to this, but that's your option.



SALSA BY GEORGE

~Submitted by Margo, CO

2 large cans (3.8 oz each) whole tomatoes or 16 fresh tomatoes
1 can (14 ox) Rotel tomatoes and green chilies
1 small can (4 oz) salsa verde
1 small can (4z) green chilies - OR 4 fresh roasted
green chilies (to roast peppers, place on foil or cookie sheet
under oven broiler until skin blisters and browns, turn and roast
all sides. When roasted they give salsa a great smokey flavor)
3-4 chipotle peppers in adobo sauce (canned)
3-4 roasted jalapeno peppers
2-3 roasted habanero peppers (optional, for extra hot salsa)
1 bunch fresh cilantro
6-8 whole garlic cloves
1 small onion, chopped
2 cans (14 oz each) diced tomatoes with roasted garlic

In blender or food processor, blend whole tomatoes, Rotel, salsa verde, green chilies, all peppers, cilantro and garlic cloves.

Pour into large bowl or gallon pitcher (great for storage); add chopped onion and diced tomatoes.

Mix well.

Refrigerate at least 3-4 hours, serve with tortilla chips or your favorite Mexican dish.

Yields 1 gallon

Source: TX Co-Op Power Magazine



MILK TOAST

~Submitted by Judy, MI

Ingredients:
1 pint scalded milk
1/2 teaspoon salt
2 tablespoons butter
4 tablespoons cold water
2 1/2 tablespoons bread flour
6 slices dry toast

Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all.

Source: The Fanny Farmer Cookbook 1918



FROSTED BANANA BARS

~Submitted by Treva, Eastern TN

1/2 cup butter or margarine, softened 
1 & 1/2 cups sugar 
2 eggs 
1 cup (8 ounces) sour cream 
1 teaspoon vanilla extract 
2 cups all-purpose flour 
1 teaspoon baking soda 
1/4 teaspoon salt 
2 medium ripe bananas, mashed (about 1 cup) 

FROSTING: 
1 package (8 ounces) cream cheese, softened 
1/2 cup butter or margarine, softened 
2 teaspoons vanilla extract 
3 & 3/4 to 4 cups confectioners’ sugar 

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. 

For frosting, in a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners’ sugar to achieve desired consistency. Frost bars. Store in the refrigerator. 

Yield: 3-4 dozen.



MANGO CHIFFON PIE

~Submitted by Ann, FL

1 package lemon gelatin
1 teaspoon gelatin, unflavored
1/2 cup boiling water
1 1/2 cups mashed mangoes
4 Tablespoons brown sugar
1-2 teaspoons lime juice
1 cup heavy cream
1 9-inch baked pastry shell or crumb crust

Thoroughly mash mangoes, brown sugar and lime juice. Taste for sweetness, adjusting sugar accordingly. Place in freezer until icy. When partially frozen, place gelatins in blender, cover & beat to mix. 

Remove top and add boiling water while processing. When gelatins are dissolved, increase speed and add mango mixture slowly. When liquified, add cream. Blend until slightly thickened. Pour into baked shell and chill until firm (approximately 2 hours).



DILL PICKLE SALAD

~Submitted by Brenda, AL

Hi Maggie and all. Brenda from Alabama here. I got this recipe from the elderly lady I used to sit with. Sounds weird but really good.

1 1/2 packages unflavored gelatin
1/2 cup hot water
3 medium dill pickles, diced
1 small jar drained pimientos
1 medium can crushed pineapple
3/4 cup sugar
3 Tablespoons vinegar

Dissolve gelatin in hot water. Mix in remaining ingredients. Pour into 9x13 dish. Chill until set. Cut in squares to serve on lettuce leaves with a dollop of mayo seasoned with paprika on top of each.



VEAL SCALOPPINI WITH PEPPERS

~Submitted by Angelique, TX

1 1/2 lbs. veal scaloppini
2 T. oil
1 cup thinly sliced onion
1 cup thinly sliced green pepper
Flour
1 cup dry marsala wine, or more
1 cup chicken broth
2 oz. Parmesan cheese, grated

Pound veal scallops flat. Heat oil in large skillet and saut? onion and green pepper slices until lightly browned. With a skimmer, lift the veggies to a plate and keep warm. Dip veal scallops into flour, shake off excess, then saut? in oil and veggie juice remaining in skillet.

When lightly browned on both sides, pour in the marsala which should just cover the meat. Simmer until half of the wine has been absorbed. Add the broth and simmer until the pan sauce is thickened. If needed, add a little more flour, bit by bit, until thickened to your taste.

Place onion and pepper slices on top of the veal and sprinkle cheese over all. Cover the skillet. When cheese has melted in about 1 minute, the dish is ready to serve.

Accompany with fresh broccoli, corn on the cob, green salad with avocado and Roquefort dressing and a light dry wine.

Serves 4



TACO PLATTER APPETIZER

~Submitted by Treva, Eastern TN

1 (16-ounce) can refried beans 
2 avocados, skin & pit removed 
1 cup sour cream 
1 packet dry taco seasoning 
1 cup salsa 
2 cups shredded cheddar cheese 
1 small can chopped black olives, drained 
1 cup chopped green onions 
1/4 cup chopped black olives 
4 Roma tomatoes, chopped

Spread refried beans on the bottom of a shallow platter. In a small bowl combine cup sour cream and taco seasoning. Spread on top of the refried beans. Next, pour salsa over sour cream mixture. Sprinkle cheese, then add avocados, black olives, chopped tomatoes and green onions. Serve with plenty of tortilla chips. 



BIG FAT BUMPY LIFE CAKE

~Submitted by Tena, MO

Cake:
Nonstick cooking spray
1 (14-ounce) can sweetened condensed milk, divided
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup butter flavored shortening
1 cup sugar
1 cup firmly packed light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup buttermilk
1/2 cup cocoa powder
1 cup hot water

Icing:
1/4 cup butter flavored shortening
Sweetened condensed milk (reserved from cake)
1 cup powdered sugar

Topping:
1/2 cup miniature marshmallows, halved
1 cup coarsely chopped pecans

Drizzle:
1/3 cup cocoa powder
3 tablespoons vegetable oil

Preheat oven to 350 degrees F.

Grease a 12-cup bundt pan with nonstick cooking spray and set aside. Measure out 1/3 cup of the sweetened condensed milk for using in the cake. Reserve the rest for the icing.

Combine flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside. In the bowl of an electric mixer, combine the shortening, sugar, brown sugar, eggs, 1/3 cup sweetened condensed milk, and vanilla; beat at medium speed until creamy and fluffy. Add buttermilk and cocoa powder and beat until blended. Add flour mixture and beat on low to blend. Then increase the speed to medium and beat for 5 minutes. Stir in hot water with a spoon until just blended. Pour batter into prepared bundt pan and bake for 35 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan and then remove to a serving plate, fluted side up. Cool cake for 20 minutes.

Combine icing ingredients in the bowl of an electric mixer and beat at a medium speed until smooth. Stir the ingredients for the drizzle together until combined and set aside. Frost the warm cake with the icing and allow the hole in the middle to fill if you like. Sprinkle the marshmallows and pecans evenly over the icing. Combine the cocoa and vegetable oil. Decorate the cake with the chocolate drizzle. Serve warm or at room temperature.

Source: foodnetwork.com



MEATBALLS WITH BRANDIED PEACH SAUCE

~Submitted by Ann, Montreal, Quebec, Canada

2 pounds ground beef
3/4 cup milk
1/2 cup bread crumbs
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon each nutmeg and ginger
1/8 teaspoon pepper
2 drops hot pepper sauce
2 tablespoons vegetable oil

Brandied Peach Sauce
1 (1 pound 2 ounce) jar peach preserves
3/4 cup light brown sugar
1/2 cup brandy
1/2 cup peach brandy
1/4 teaspoon nutmeg
1 tablespoon cornstarch (optional)

Blend beef, milk, crumbs and seasonings in bowl. Shape mixture into 1 1/2 to 2-inch balls. In large skillet brown meatballs. Remove and keep warm. 

Lower heat and add peach sauce to meat drippings. Simmer 10 minutes. 

Add meatballs to sauce and coat thoroughly. Cover and simmer 45 to 60 minutes.

Transfer meatballs to chafing dish. If needed blend cornstarch and 1 tablespoon water. Add to sauce and cook stirring until thickened. Pour over meatballs. 



DEVILED BEEF ROLLS

~Submitted by Treva, Eastern TN

4 servings 
2 tablespoons dried onion soup mix 
4 teaspoons water 
3 tablespoons Dijon mustard 
4 cubed steaks (about 6 ounces each) 
? teaspoon black pepper 
1 can (4 ounces) sliced mushrooms, drained 
2 tablespoons butter, melted

1. Preheat the broiler.

2. In a small bowl, combine the onion soup mix and water. Let stand for 5 minutes.

3. Stir the mustard into the onion mixture. Season the steaks with the pepper and spread the mustard-onion mixture over one side of each steak. Arrange the sliced mushrooms over the top and roll up each steak jelly roll-style; secure each roll with a toothpick.

4. Place the beef rolls on a broiler pan and brush with 1 tablespoon butter.

5. Broil the rolls 4 to 5 inches from the heat source for 4 to 5 minutes. 

Turn the rolls over, brush with the remaining 1 tablespoon butter, and broil for another 4 to 5 minutes. 

Remove the toothpicks, slice, and serve.



PEAR AND ALMOND CAKE

~Submitted by Robyn, Auckland, New Zealand 

Serves 6 

1 x 425g can pear halves in natural juice, well drained
1 ? cups self-raising flour
2 teaspoons mixed spice
? cup almond meal
1 cup brown sugar, firmly packed
2 eggs, lightly beaten
1 cup buttermilk 

Grease a 15cm x 25cm loaf pan; line the base with baking paper.

Cut each pear into quarters, lengthways.

Combine sifted flour and spice with almond meal and sugar in a large bowl. Make a well in the centre, add combined eggs and buttermilk; stir until just combined. Pour mixture into prepared pan. Arrange pear slices down centre of cake mixture.

Cook in a moderate oven, 180?C, for about 1 hour, or until cooked when tested (cover with foil if top is over-browning). Stand cake in pan for 10 minutes; turn out onto a wire rack.

Serve cake warm or cold. 

HINT
Canned peaches or apricots can be substituted for the pears for a different flavoured cake.



FROZEN FRUIT SALAD

~Submitted by Brenda, AL

Hi Maggie and all. Brenda from Alabama here. Got this recipe from the elderly lady I used to sit with.

1 9-oz carton cool whip
16 oz sour cream
20 oz can crushed pineapple
5 bananas, diced
1 1/2 cup pecans, chopped
1 1/2 cups sugar
1/2 cup diced maraschino cherries
4 teaspoons lemon juice

Mix all and put in dish (I think it is 9x13) and freeze.

Serve frozen.




MAPLE GLAZED PORK CHOPS

~Submitted by Treva, Eastern TN

4 pork chops, about 1-1/4 inches thick
1 small onion, chopped
1 teaspoon vegetable oil
1/2 cup maple-flavored syrup
1/4 cup cider vinegar
1/4 cup Dijon-style mustard
1 tablespoon soy sauce
Coarsely ground black pepper, to taste

In small saucepan saut? onion in oil under tender, about 2-3 minutes. Stir in syrup, vinegar, mustard, soy sauce and pepper; let simmer gently for 10 minutes, stirring occasionally.

Remove from heat and set aside. Grill chops over medium-hot fire for a total of 12-15 minutes, until nicely browned. During last couple of minutes on the grill, brush liberally with glaze, turning frequently to glaze evenly.

Serves 4.

BREAKFAST BURRITO

~Submitted by Treva, Eastern TN

The red and yellow cherry tomatoes combine with the pale green avocado for a gorgeous salsa. Spiked with lime and cumin, the flavors pop.

Cherry Tomato-Avocado Salsa:
1 & 1/2 cups quartered firm red and/or yellow cherry tomatoes
1/2 ripe avocado, finely chopped
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
Pinch of salt

Burritos:
4 whole-wheat flour tortillas (7 & 1/2" diameter)
1/2 cup canned fat-free refried beans
4 large eggs
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper

To Make:
Salsa: In a small bowl, gently mix together the tomatoes, avocado, lime juice, cumin, and salt. Cover and set aside. 

Burritos: Warm the tortillas in the microwave or a conventional oven according to the package directions. Cover with foil and keep warm. 

Place the beans in a small microwave-safe bowl, cover, and microwave on high power for 45 seconds, or until hot. Keep warm. 

In a medium bowl, whisk the eggs, water, salt, and pepper until well blended. Coat a medium nonstick skillet with cooking spray. Heat over medium heat. Add the eggs and scramble until cooked but still moist. 

One at a time, spread each warm tortilla with about 2 tablespoons of the beans and fill with 1/4 of the eggs. Top each with about 2 tablespoons salsa, reserving the rest to serve at the table. Roll up the tortillas, folding in the sides. Serve right away, with the remaining salsa.

Makes 4 burritos 

Serving size: 1 burrito
290 calories, 32 g carbohydrates, 13 g protein, 12 g total fat, 210 mg cholesterol, 6 g dietary fiber, 480 mg sodium



BLUEBERRY CRUMBLE

~Submitted by Jean, Syracuse, NY

4 cups fresh or frozen, thawed blueberries
1 to 2 tablespoons sugar
3 tablespoons butter, softened
3 packages (1.5 ounces each) instant oatmeal with maple and brown sugar

Preheat oven to 375*F. In a 9-inch pie plate, toss blueberries with sugar. In a small bowl, combine butter and instant oatmeal until mixture forms coarse crumbs; sprinkle over blueberries. Bake until mixture bubbles around the edge and topping is light brown, 30 to 35 minutes.

Yield: 6 portions
Per portion: 197 calories, 3 grams protein, 7 grams fat, 33 grams carbohydrate



20-MINUTE CHICKEN CREOLE

~Submitted by Treva, Eastern TN

This quick Southern dish contains no added fat and very little added salt in a spicy tomato sauce. 

Nonstick cooking spray as needed 
4 medium chicken breast halves, skinned, boned, and cut into 1" strips 
1 (14 oz.) can diced tomatoes 
1 cup low-sodium chili sauce 
1 large green pepper, chopped 
1/2 cup celery, chopped 
1/4 cup onion, chopped 
2 cloves garlic, minced 
1 tablespoon fresh basil, or 1 teaspoon dried 
1 tablespoon fresh parsley, or 1 teaspoon dried 
1/4 teaspoon crushed red pepper 
1/4 teaspoon salt

1. Spray a deep skillet with nonstick cooking spray. Preheat pan over high heat. 

2. Cook chicken in hot skillet, stirring for 3-5 minutes, or until no longer pink. Reduce heat. 

3. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. 

4. Bring to boil; reduce heat and simmer, covered, for 10 minutes. 

5. Serve over hot cooked rice or whole wheat pasta. 

Serves: 4.
NUTRITION INFO (per 1.5-cup serving) 
Calories: 255.4 
Fat: 4.5 g 
Carbohydrates: 20.7 g 
Protein: 33.3 g

GREENS WITH GRILLED CHICKEN, TOMATOES, FRESH MOZZARELLA AND BASIL VINAIGRETTE

Serves: 4 

Preparation time: 20 minutes 
Cooking time: 15 minutes

Ingredients
For the basil vinaigrette:
1 tablespoon finely chopped shallots
3 tablespoons red wine vinegar
1 1/2 tablespoons olive oil
2 tablespoons freshly chopped basil
salt to taste
freshly ground black pepper

For the grilled chicken:
4 skinless, boneless chicken breasts
nonstick cooking spray

For the green salad:
8 cups romaine lettuce, washed and torn into bite-sized pieces
4 large Roma tomatoes, cut into pieces
2 ounces fresh mozzarella cheese balls (packed in water), drained and cut into small pieces

Cooking Instructions
For the basil vinaigrette:
1. Place the shallots and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and basil. Season to taste with salt and pepper. 
(This can be made in advance and stored in the refrigerator for up to 3 days.) 

For the grilled chicken:
1. Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high. 

2. Season the chicken breasts with salt and pepper. 

3. Grill the chicken on both sides until it is cooked through, about 4 to 6 minutes per side, depending on the thickness of the breasts. 
(The chicken can be grilled in advance and stored in the refrigerator for up to 3 days.) 

For the green salad:
1. Slice the chicken breasts into strips and place them in a mixing bowl. Add the tomatoes, mozzarella and half of the basil vinaigrette. 

2. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the chicken, tomatoes and mozzarella mixture on top of the lettuce and serve.

Nutrition Facts
Calories 245
Total Fat 10 g 
Saturated Fat 2 g
Protein 29 g 
Total Carbohydrate 9 g 
Sugar 4 g
Dietary Fiber 3 g 
Sodium 266 mg 
Percent Calories from Fat 36% 
Percent Calories from Protein 49% 
Percent Calories from Carbohydrate 15% 

Source: www.foodfit.com

ALMOND BEEF WITH BROCCOLI

~Submitted by Angelique, TX

1/3 lb Beef sirloin; cut into thin strips
1 tb Soy sauce
3 tb White wine
1/2 ts Cornstarch
1/2 ts Sugar
1/4 ts Garlic powder
1/8 ts Ground ginger
3/4 lb Fresh broccoli; cut in 2 inch lengths
Boiling water
4 tb Vegetable oil
1/2 c Blanched almonds; toasted

Combine beef, soy sauce, wine, cornstarch, sugar, garlic powder and ginger. Marinate for 1/2 hour. Split each length of broccoli into 4 pieces. Drop into boiling water and boil for 2 minutes. Drain. Heat 2 Tablespoons of oil in wok or skillet, add broccoli and stir-fry for 2 minutes. Arrange broccoli in ring at edge of a serving plate. Add remaining 2 Tablespoons of oil to wok. Lift beef from marinade and stir-fry for 1 minute. Add marinade and cook, stirring until glazed. Pour into center of broccoli. Sprinkle almonds over all.

Yield: 2 servings.

Source: Just Vegetable Recipes



APPLE AND WALNUT CHICKEN SALAD

Serves: 2 

Preparation time: 15 minutes 
Cooking time: 20 minutes

Ingredients
1/4 cup dry white wine, such as Sauvignon Blanc
1/2 pinch of salt
5 black peppercorns
Juice of 1/2 lemon
1 sprig fresh thyme
2 chicken breasts, boneless, skinless about 4 ounces each
1/4 cup non-fat sour cream
1 apple, cored and chopped
1/4 cup diced celery
2 tablespoons diced red onion
2 teaspoons chopped, fresh parsley
salt and pepper
4 cups mixed salad greens
2 tablespoons chopped walnuts, toasted

Cooking Instructions
1. In a large saucepan combine the wine, salt, peppercorns, lemon juice and thyme. Add the chicken breasts and enough water to cover them. Bring the liquid to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let the chicken cool in the liquid. 

2. In a large bowl, mix the sour cream, apples, celery, red onion and parsley together. 

3. When the chicken is cool enough to handle, remove it from the liquid. (Discard the liquid.) Cut the chicken into small pieces, add it to the sour cream mixture and toss. Season to taste with salt and pepper. Refrigerate until ready to serve. 

4. Divide the salad greens among the plates. Top the greens with the chicken salad and garnish with walnuts.

Nutrition Facts
Calories 420 
Total Fat 7 g 
Saturated Fat 1 g 
Protein 60 g 
Total Carbohydrate 24 g 
Dietary Fiber 5 g 
Sodium 552 mg 
Percent Calories from Fat 15% 
Percent Calories from Protein 56% 
Percent Calories from Carbohydrate 22%

Source: www.foodfit.com

CREAMY CORN CASSEROLE

Ingredients:
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream 

Directions:
1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish. 

2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. 

3. Bake for 45 minutes in the preheated oven, or until the top is golden brown. 

Serves 8.



BROILED TILAPIA PARMESAN

Any white fish will do for this one. I topped with a sprinkling of breadcrumbs and it was good, too. Very rich and cheesy; great with new potatoes.

Ingredients:
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets 

Directions:
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. 

2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. 

3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. 

Serves 8.



BUTTER BRICKLE FROZEN DESSERT

Ingredients:
1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup white sugar

1 cup all-purpose flour
3/4 cup quick cooking oats
1/4 cup brown sugar
1/2 cup butter, melted
3/4 cup chopped pecans

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed

1 (12 ounce) jar caramel topping 

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). 

2. In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan (I made it in a 9x13 pan and it came out fine). 

3. Bake 6 minutes, until set. Cool completely. 

4. Preheat oven to 400 degrees F (200 degrees C). 

5. In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet. 

6. Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely. 

7. In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping. 

8. Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold. 

Serves 12.

SHOP HERE TO SUPPORT A TO Z RECIPES:

Maggie's Choice:

Rachael Ray 365: No Repeats
A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
by Rachael Ray
Price: $11.97 & eligible for F-R-E-E Super Saver Shipping
You Save: $7.98 (40%)



Betty Crocker's Diabetes Cookbook
by the editors of Betty Crocker
Everyday Meals, Easy as 1-2-3 (Hardcover)
Price: $15.72 & eligible for F-R-E-E Super Saver Shipping
You Save: $9.23 (36%)



Jan Karon's Mitford Cookbook and Kitchen Reader
Recipes from Mitford Cooks, Favorite Tales from Mitford Books
by Jan Karon, Martha McIntosh
Price: $18.87 & eligible for F-R-E-E Super Saver Shipping
You Save: $11.08 (36%)



Betty Crocker's Picture Cookbook
The Original 1950 Classic (Betty Crocker) (Ring-bound)
Price: $18.87 & eligible for F-R-E-E Super Saver Shipping
You Save: $11.08 (36%)



Fix-It and Forget-It Cookbook
Feasting with Your Slow Cooker (Plastic Comb)
by Dawn J Ranck
69 used & new from $7.99



The 1200-Calorie-a-Day Menu Cookbook
Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
by Nancy S. Hughes
Price: $8.43 & eligible for F-R-E-E Super Saver Shipping
You Save: $2.52 (23%)



Best American Side Dishes (Best Recipe) (Hardcover)
by Cook's Illustrated Magazine
Price: $22.05 & eligible for F-R-E-E Super Saver Shipping
You Save: $12.95 (37%)



The 15-Minute Gourmet
Vegetarian (15-Minute Gourmet) (Paperback)
by Paulette Mitchell
Price: $12.32 & eligible for F-R-E-E Super Saver Shipping
You Save: $6.63 (34%)






           

          

        

          

     

              

                      





Fine Outdoor Furniture at HomeClick.com - L-o-w Prices and Free Shipping






Groceries from Amazon, F-r-e-e Shipping & No Tax!