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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. The week is half gone and I feel like Friday is past due already. No, it has not been a bad week. Heck, any week you have a place to call home, people to call family and friends, and a good job, it is a GREAT week. But, I am tuckered out. I worked
12 hours on one of my days off and another 4 hours another day to boot. I think I need a nap. And I will do that as soon as I deliver this to you. I worked last night... a nap is a good thing!
I get a lot of emails from readers. I try to answer every one. If there is something you would like to see in a2z that would make it better, or maybe something you'd like
not to see... please let me know. Send your ideas and comments to me using this link (you see, it has the "subject" built in so I don't assume your email is spam). Of course, what I'd really like to receive from you is a recipe or two. For that, please use this link (it also has a special 'subject' so I know who you are and what you want!). I would appreciate your sending only recipes to that last email address. It is a small account (free) and any large emails will cause recipes to bounce. What would we do on Wednesdays and Sundays without recipes from the
A to Z Recipes Newsletter?
Speaking of sending in recipes... have you sent yours in for the current Monthly
Theme? I didn't think so. Please visit the Monthly Theme section to read all about our current topic:
Favorite Side Dish Recipes. You'll find the special email address to use. I look forward to hearing from you all. We need some new blood... the "regulars" are feeling neglected by the rest of you.
Today's issue contains not only delicious recipes, but a cause for thought, and something to tickle your funny bone. What more could you ask for in a newsletter? You can thank the following folks for their help:
Lisa H,. Belmont, NC
Mary in Nashville, TN
Leasa in Iowa
Beverley, Montreal, Canada
Brenda, AL
Larry Holmes, Ontario, Canada
Treva, Eastern TN
Jean, Syracuse, NY
Joan, Savona, B.C.
Johnny, LA
Marty B., Tell City, IN
Kat, Spain
Rita, Niceville, FL
Marilyn, Canton, OH
If you like what you see in A to Z Recipes Newsletters, please place a vote for us.
Here is the link. It is the only means of advertising I use and a good rating helps the publication grow... and recipes appear in your email. It is also a very nice (and painless) way to say
"Thanks, Maggie!" We'll see you here again on Sunday, God willing.
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.
Looking for a particular recipe, ingredient or submitter?
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Ramblings
Cooking Poem
Shared by Lisa H,. Belmont, NC
When you're cooking in the kitchen,
You're learning all the while --
To pour and measure, mix and stir
And sift flour into a pile.
Scrub your hands before you start
Then gather up the gear --
Like pots 'n pans and measuring cups
That you use throughout the year.
Go over the recipe, step-by-step,
So you'll know just what to do.
By carefully following the directions,
It won't be hard for you.
Have a hot pad handy
And an adult standing by --
So you won't hurt yourself
When using the stove or baking a pie.
Besides the fun and learning,
There's always cleaning up to do,
And even though it's quite a chore,
It's part of cooking too.
But after all the work is done,
It will soon be time for dinner.
And when someone asks for seconds,
You'll know you've cooked a winner!
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Making pizza from scratch, at home, isn't really as hard as you might think---and once you learn just a few secrets about how to make a great pizza crust, you might never want to "order in" again!
First, there is the matter of a recipe for pizza dough. Most of them call for very similar ingredients, basically water, yeast, oil, and flour. Some have a little more oil, some use less oil and add an egg. Whichever recipe you use, making the pizza dough goes fairly quickly and doesn't need to rise for hours like bread dough.
Here's a tip: If you aren't familiar with working with recipes that call for yeast, you might not know that yeast has to "proof"---that is, activate. You do this by combining it with water water (about 110*), and usually a little bit of sugar (1 teaspoon or less). After you combine the yeast, warm water, and sugar, you need to let this mixture "rest" for about 5 minutes. This allows the yeast to activate or "proof."
Don't just assume that you can run hot water from your tap and it will be "warm" enough, without being "too hot." A small cooking thermometer is handy to have. It might be easier to heat up water to 110* rather than run hot water and then try to cool it down (especially if your water heater is set at 120* or above). I put room temperature water in a Pyrex measuring cup and heat the water in the microwave. After a while, you'll know exactly what setting and how long it takes to heat up the water.
After the yeast has proofed, stir in the other ingredients, following the recipe. You'll probably have to knead the dough a bit to mix all of the flour in, so that you have a smooth and dry mound of pizza dough. Be very careful about kneading the pizza dough---it is easy to knead in too much flour. As long as the dough isn't actually sticking to your fingers, it is OK.
Once the dough is ready, let it "rest" for about 5 minutes. That's right, just let it lay there. This gets the rising process started.
Hand form, or use a rolling pin to roll out the dough to the desired size.
After experimenting with the different types of pizza pans and stones that are available, I have concluded that the one-ply pans with holes in them are the best. This helps to bake a crust that is nicely done on the bottom without being burnt, and yet leaves the dough nice a "chewy" in the middle. Depending on your preference for pizza dough, you can experiment by first baking pizza on regular cookie sheets. After that you can get inexpensive pizza pans at dollar stores or discount stores like Wal-Mart to continue to experiment until you find the pan you prefer.
Now you are ready to bake the pizza. Here's a tip: pre-bake just the pizza crust for about 6 minutes before you load on the sauce and toppings. This helps to cook the crust enough so that the sauce won't sink in too much, leaving a gooey crust.
After you've pre-baked the crust, remove it from the oven and load it with sauce and meat toppings (be sure that anything other than pepperoni is pre-cooked, such as sausage or ground beef). If you like onions and peppers, then here's another tip: pre-cook them so that the onions are almost transparent and the pepper is limp. Load on the onions and peppers. Sprinkle on oregano or any other spices that you desire.
Return to the oven and bake for about 13-15 minutes. This is long enough to heat the sauce and other toppings.
Remove from the oven and add the cheese. (If you are like me and like Hawaiian pizza, add the pineapple now, too.) Return to the oven for about 3 minutes, or just long enough to melt the cheese without burning it.
Once the pizza is baked, I like to slide it onto a pizza stone that I've sprinkled with cornmeal. Then, I let the pizza cool for about 5 minutes. The cornmeal keeps the bottom of the crust from getting soggy, and sure adds a nice "zest" to the taste of it! Cut with a pizza cutter (or kitchen shears---which work great!).
While many folks focus on the main course such as meat, poultry, seafood,
etc., sometimes it is side dishes that make or break the meal. At our house,
since my daughter is not a big meat eater, she exists for the sides alone. What
we're looking for are recipes for dishes that you serve along with your
main course. This could be a huge issue since it can include potatoes, any sort
of vegetable, as well as legumes and grain sides. We are rice lovers and there
are so many great ways to dress up rice, as well as green beans, corn, and other
side-dish mainstays. Won't you join in the fun by sharing your own recipes for Favorite
Side Dish Recipes? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Favorite Side Dish Recipes with us.
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
Favorite Side Dish Recipes. We will collect them the remainder of this month and post them on the
second Sunday of April. 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.
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
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, 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.
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 !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
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Here are our March Birthday Babies:
1st Trudy R. in Midwest City, Oklahoma
2nd Robyn B. in Algies Bay, New Zealand
6th Nora in Opelika, Alabama
9th Cindy in Jesup, Georgia
10th Gerryl Ann M. in Wadsworth, Ohio
11th Pamela in Andover, Maine
11th Judi J. in Indian Orchard, Massachusetts
12th Shirley I. in Washington State
12th Karen D. in Chicago, Illinois
13th Ron in Dartmouth, Nova Scotia
15th Linda M. in Columbia City, Indiana
17th Debbie L. in Erie, Pennsylvania
17th Frankie A. in Dierks, Arkansas
19th Lis S. in Lindsay, Ontario, Canada
20th Joyce S. in Yulee, Florida
21st Gloria in Sunnyvale, California
23rd Gloria C. in Notre Dame, New Brunswick, Canada
23rd Marty in Tell City, Indiana
25th Lori on Staten Island, New York
25th Teresa W. in Winder, Georgia
25th Sheryl B. in San Diego, California
28th Cathy on Staten Island, New York
29th Tammy in Altoona, PA
31st Gloria in Barrie, Ontario, Canada
Only birthdays shared using the appropriate link and basic information will be considered.
I hate to pick on blonds, but this one is rather cute.
Shared by Mary in Nashville, TN
A blonde lady motorist was about two hours from San Diego when she was flagged down by a man whose truck had broken down. The man walked up to the car and asked, "Are you going to San Diego?"
"Sure," answered the blonde, "do you need a lift?"
"Not for me. I'll be spending the next three hours fixing my truck. My problem is I've got two chimpanzees in the back which have to be taken to the San Diego Zoo. They're a bit stressed already so I don't want to keep them on the road all day. Could you possibly take them to the zoo for me?
I'll give you $100 for your trouble."
"I'd be happy to," said the blonde. So the two chimpanzees were ushered into the back seat of the blonde's car and carefully strapped into their seat belts and off they went.
Five hours later, the truck driver was driving through the heart of San Diego when suddenly he was horrified!! There was the blonde walking down the street and holding hands with the two chimps, much to the amusement of a big crowd.
With a screech of brakes he pulled off the road and ran over to the blonde. What the heck are you doing here?" he demanded, "I gave you $100 to take these chimpanzees to the zoo."
"Yes, I know you did," said the blonde," but we had money left over---so now we're going to Sea World "
Some quickies from Leasa in Iowa
Some people try to turn back their odometers. Not me! I want everyone to know "why" I look this way. I've traveled a long way and some of the roads weren't paved!!
This is for everyone who: a) has kids, b) had kids, c) was a kid, d) knows a kid or e) is going to have a kid (grandkid)
I was packing for my business trip and my three year old daughter was having a wonderful time playing on the bed. At one point she said, "Daddy, look at this," and stuck out two of her fingers.
Trying to keep her entertained, I reached out and stuck her tiny fingers in my mouth and said "Daddy's gonna eat your fingers," pretending to eat them. Went back to packing, looked up again and my daughter was standing on the bed staring at her fingers with a devastated look on her face.
I said, "What's wrong honey?"
She replied, "What happened to my booger?"
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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
A to Z Recipes 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!
ALABAMA
PEACHY ALAGA CHICKEN
Some of my favorite people live in Alabama. This calls for Alaga* brands (and Alabama chicken!) but is a delicious recipe when using your favorite local brands, too.
Ingredients:
1 1/2 lbs. skinless, boneless, Alabama chicken Breast, cut into large diced pieces
1 4 oz. pkg. dry onion soup mix
1 (10 fl. oz.) bottle Russian style salad dressing
3 Tbs. Alaga Original Syrup
2 Tbs. Alaga Hot Sauce
4 oz. peach Jam
Directions:
Place the diced chicken in a 4 qt. casserole dish. Combine the soup mix, dressing, jam, syrup and hot sauce. Mix and pour mixture over chicken. Cover dish and bake for 1 hour in preheated 350 degree oven. Serve over rice, garnished with grilled onions and fresh peaches.
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Recipe Favorites
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This is especially for our Cheesy-Carol, Shirley and Rita.. :~))
I'm not a lover of eggplant but even I will try this! ~Bev
Ingredients
4-5 aubergines (eggplants)
4-5 potatoes boiled and sliced
1/2 kilo (1.1 lbs) mincemeat (ground beef)
2-3 ripe tomatoes ( or:1 tin chopped tomatoes)
1 teacup olive oil
2 med onions finely chopped
1 bay leaf
1 large clove garlic
pinch of dried oregano
1/2 teaspoon cinnamon or one stick (remove after cooking)
salt and pepper
(1/2 glass of red wine and 1/2 beef stock cube) optional - added 'Jayne' ingredients!!!!
Oil for frying aubergines/eggplants
1/2 cup grated cheese (parmesan)
Bechamel sauce
1 cup flour
2 cups milk
1 cup butter / margarine (melted)
2 eggs
1 cup grated cheese - (kefalo or parmesan)
salt pepper
grated nutmeg
Method.
a.. Slice aubergines/eggplants and soak them in salted water for approx 1hr to remove the bitter taste.
b.. Heat oven to 180c/350f/gas 4
c.. Heat cup of oil in a large pan and saute the onions in it
d.. Add meat and continue to cook for 10mins.
e.. add tomatoes, garlic,all herbs (not nutmeg this is for the sauce) and salt and pepper.
f.. Allow to cook for 1 hr.
g.. Drain aubergines, coat them with flour and fry them in very hot oil.
h.. In a baking tray/tin (Pyrex) place a layer of potato slices, season, a layer of
aubergine/eggplant slices on top, season and finally a layer of meat sauce (drained of all excess liquid).
i.. Continue this way until all ingredients have been used.
j.. Make the bechamel sauce: In a large saucepan: Add butter, slowly add flour, stirring all the time. Cook for 5 mins over medium heat, stirring with a wooden spoon.
k.. Warm milk and pour into the pan gradually beating all the time (good idea to use electric whisk)
l.. Remove from heat, leave to cool slightly.
m.. Beat eggs in a separate bowl and slowly add to flour mixture in saucepan, do not stop stirring!!
n.. Finally add salt, pepper, nutmeg and cheese.
o.. Pour over moussaka. Sprinkle with cheese. Bake for approx 30-40mins. Until bechamel is a light brown colour.
p.. Leave to cool for approx half an hour before serving, cut into squares and serve warm... not too hot as it masks the delicious taste.
Note from Jayne: As this is a dish which takes a long time to prepare I always make the meat sauce the day before and keep it in the fridge until I need it. Don't be too greedy on the first day as it always tastes better on the 2nd when the real flavour comes through. Takes a while to make but well worth it!
Hi Maggie and 'Z' friends, Brenda from Alabama here. This is a good hot drink on those cool mornings.
2 cups instant orange breakfast drink
1/2 cup instant tea (no sugar or lemon)
1/2 pkg lemonade mix or 1 pkg kool aid lemon flavor
1 teaspoon cinnamon
1 teaspoon cloves
1 1/4 cups sugar
Combine all ingredients in large mixing bowl. Store in airtight container. Place 1-2 teaspoons in cup of hot water and enjoy.
ISLAND PUDDING
~Submitted by Larry Holmes, Ontario, Canada
1 1/2 pounds sweet potatoes
2 green bananas
2 tablespoons brown sugar
1 to 2 tablespoons coconut cream
6 tablespoons ground Macadamia nuts
3 coconut shells, halved
grated fresh coconut
Boil unpeeled sweet potatoes and bananas until soft, about 15 minutes. Peel, and mash together with sugar. Add coconut cream to make a moist consistency. Stir in nuts. Pile the pudding into 6 half coconut shells and sprinkle grated coconut on top. Cover with foil and bake in a preheated 375-degree F. oven for 30 minutes. Remove the foil during the last 5 minutes of cooking to toast the grated coconut. If coconut shells are not available, use a small casserole.
Makes 6 servings.
FRESH VEGETABLE RISOTTO
~Submitted by Treva, Eastern TN
Any fresh spring vegetable works well in risotto, so if asparagus is not available, use whatever looks good -- from shell peas to artichokes.
2 cups sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
1 cup Arborio or long grain rice
3 cups vegetable or chicken broth
3/4 cup bite-size asparagus or broccoli pieces
1 medium tomato, seeded and diced (3/4 cup)
1/4 cup shredded carrot
1 cup shredded fontina or Muenster cheese (4 ounces)
1/4 cup grated Parmesan cheese
3 tablespoons snipped fresh basil or parsley
Tomato slices (optional)
Directions
1. In a large saucepan cook the mushrooms, onion, and garlic in hot oil until onion is tender but not brown. Stir in the rice. Cook and stir for 5 minutes.
2. Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed.
3. Add 1/2 cup broth and the asparagus or broccoli to rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1 cup more of broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. This should take about 15 minutes. Stir in tomato, carrot, and the remaining 1/2 cup broth. Cook and stir until rice is slightly creamy and just tender. Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley. If desired, garnish with some tomato slices. Serve immediately. Makes 4 main-dish servings.
1 Medium Onion, Finely Chopped
2 Cloves of Garlic, Minced
4 Tablespoons Olive Oil
3 Slices of Bacon or Pancetta, Chopped into Small Pieces
1 (14oz) Can Chopped Tomatoes
Salt & Pepper
Red Pepper Flakes
1/4 Cup Chopped Fresh Parsley
1 Pound Dried Pasta
Fresh Grated Romano Cheese
Put the oil in a sauce pan with the onion and cook until translucent. Add the pancetta or bacon and cook for a few minutes more. Add the garlic and mix well. Add the tomatoes, salt, pepper and pepper flakes and simmer the sauce over low heat for about 30 minutes. Cook the pasta al dente, and mix with the sauce. Serve piping hot with a sprinkle of the fresh chopped parsley and the cheese.
Buon Appetito!
RED PEPPER JELLY
~Submitted by Joan, Savona, B.C.
18 sweet red peppers, minced
Put salt on top and let sit for 6 hours (or overnight). Rinse & drain well.
Combine:
4 1/2 c white sugar
1 1/2 c white vinegar
Pour over drained peppers & boil for 30-40 minutes uncovered. Spoon into sterile pint jars and seal with water bath method.
PINEAPPLE UPSIDE DOWN CAKE
~Submitted by Johnny, LA
Topping:
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1 can (20 ounces) pineapple slices, in natural juice
Maraschino cherries, halved and drained
Walnut halves
Cake:
1 package Duncan Hines Moist Deluxe Yellow Cake Mix
1 package (4-serving size) vanilla instant
pudding and pie filling mix
4 eggs
1 cup water or drained pineapple juice
1/2 cup oil
1. Preheat oven to 350 degrees
2. For topping, melt butter in 13x9x2 inch pan in oven. Remove from oven. Stir in brown sugar. Spread to cover bottom of pan. Arrange pineapple slices, maraschino cherries (place upside down in center of pineapple slices) and walnut halves in pan. Set aside.
3. For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in pan. Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Invert onto serving plate.
GLAZED PEAR SNACK CAKE
~Submitted by Treva, Eastern TN
Makes 12 servings
Choose fragrant, thin-skinned pears that yield to gentle pressure for this cake.
1 3/4 cups whole-grain pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup sugar
1 large egg
1 large egg white
3 tablespoons canola oil
3/4 cup reduced-fat buttermilk or fat-free plain yogurt
1 teaspoon vanilla extract
2 ripe medium pears, peeled and cut into 1/2" chunks
1 teaspoon apple jelly
To Make:
Preheat the oven to 350°F. Coat a 9" x 9" baking pan with cooking spray.
In a large bowl, stir together the flour, baking powder, baking soda, nutmeg, cloves, and salt. In a medium bowl, whisk the sugar, egg, egg white, and oil until smooth. Whisk in the buttermilk or yogurt and the vanilla. Stir in the pears.
Pour the wet ingredients into the dry and stir just until blended. (The batter will be very soft.) Scrape into the prepared pan.
Bake for 35 to 40 minutes, or until the cake is springy to the touch and shrinks from the sides and a toothpick inserted into the center comes out clean. Let cool 30 minutes on a wire rack. Spoon the apple jelly on top and spread it gently with a pastry brush. Cut into squares and serve the cake warm or cool.
PEPPER FRIED ONIONS
~Submitted by Leasa, IA
I've made these so often, I almost can do it in my sleep. Omg... are they good!
Oil for frying
2 Large yellow onions, cut into 1/4 inch rings
salt
1 C hot sauce (I use Louisiana)
2 C flour
Essence to taste (any good Creole seasoning will work)
Preheat the fryer. In a mixing bowl, add the onions. Season with the salt. Add the hot sauce and toss the onion to coat each ring completely. Marinade the onions for at least 1 hour. In another mixing bowl, add the flour. Season the flour with Essence. Dredge onion rings in the flour, coating each ring evenly. Shake off the excess flour and fry the rings in batches. Fry until golden
brown, about 3-4 minutes. Remove from oil and drain on paper grocery sacks. Season with Essence. Continue the frying process until all onions are fried. Serve hot.
Yield: 6-8 servings
Source: Emeril Lagasse, approx 2001
TACO JOHN'S MEXICAN DESSERT
(My version)
~Submitted by Marty B., Tell City, IN
8 Flour tortillas
1 can apple pie filling, or make your own
4 TBS. cinnamon red hots candies, processed to a fine sugar
Fry tortillas, top with heated pie filling and sprinkle with cinnamon candy sugar and enjoy.
2 tablespoons cooking oil
3 slices stale bread, diced
1 clove garlic, chopped
1 onion, chopped
3 green chili peppers, roasted and seeded
1/8 teaspoon sesame seed
1/8 teaspoon anise seed
1/2 teaspoon salt
2 cloves
1/4 teaspoon pepper
1 tomato, peeled and chopped
1 cup chicken broth
1 chicken, cooked
Add cooking oil to frying pan; saute bread, onion, and garlic.
Add peppers, seasoning, tomato, and broth.
Simmer until blended.
Cut cooked chicken into eight even pieces and add to simmering sauce.
Continue simmering 10 minutes.
CHICKEN CORNBREAD CASSEROLE
~Submitted by Treva, Eastern TN
.
4 cups cornbread, crumbled
1/4 cup green pepper, chopped
1/4 cup onion, chopped
1/4 cup celery, chopped
3 to 4 cups chicken, cooked and chopped
1 can cream of chicken soup
1 & 1/2 cups chicken stock
Combine cornbread, pepper, onion, and celery. Mix well. Place 1/2 of mixture into a 2 quart baking dish which has been sprayed with cooking oil spray. Sprinkle chicken over cornbread layer. Beat together soup and chicken stock and pour over chicken. Sprinkle on remaining cornbread mixture and press down to incorporate liquid. Let stand 20 minutes. Bake at 350 deg for 45 minutes.
CROISSANT CHICKEN SALAD SANDWICH
~Submitted by Lisa H., Belmont, NC
4 large croissants
1 whole chicken breast, poached, cooled, and cubed
1/2 c halved grapes **optional**
3 chopped green onions
1 stalk celery thinly sliced
1/4 c pecan pieces ***optional**
1 tsp chopped chives
1/2 tsp curry powder
2 tsp lemon juice
1/4 c mayonnaise
salt and pepper to taste
Cut croissants lengthwise.
Combine rest of ingredients; spoon into croissants. I add green leaf lettuce to mine for added color and taste.
These are a favorite of mine during the spring/summer months.
POLISH REUBEN CASSEROLE
~Submitted by Rita, Niceville, FL
My boss brought a dish to a potluck last week. When he brought me the recipe the Reuben casserole recipe was on the same page and I thought it looked interesting and good. I haven’t tried it though.
1 package (8 ounces) egg noodles
2 cans (14 ouches each) Bavarian Sauerkraut, drained
2 cans (10-3/4 ounces each) Condensed cream of mushroom Soup, undiluted
1-1/3 cups milk
1 medium onion, chopped
1 tablespoon prepared mustard
1-1/2 pounds Polish sausage or kielbasa, halved and cut into ? inch slices
2 cups (8 ounces) shredded Swiss Cheese
? cup soft rye bread crumbs
2 tablespoons butter or margarine, Melted
Cook noodles according to package directions; drain. Spread sauerkraut in a greased shallow 4-qt. baking dish. Top with noodles. In a bowl, combine the soup, milk, onion and mustard; pour over the noodles. Top with sausage; sprinkle with cheese.
Combine bread crumbs and butter; sprinkle over the top. Cover and bake at 350 degrees for 30-35 minutes or until heated through.
Yield: 12-14 servings
BANANA BREEZE PIE
~Submitted by Jean, Syracuse, NY
Makes 8 slices
NO BAKE CRUST
1/3 cup margarine, softened
1/4 cup sugar
1/2 teaspoon cinnamon
1 cup cornflake crumbs
NO COOK FILLING
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
4 medium bananas, sliced
2 tablespoons lemon juice
To prepare the pie crust:.
Melt margarine, sugar and cinnamon in small saucepan.
Place over low heat, stirring constantly, until bubbles form around the edges of
pan. Remove from heat.
Add corn flake crumbs. Mix well.
Press mixture evenly in 9" pie pan to form crust. Chill.
To prepare the filling:
Beat the cream cheese until light and fluffy.
Add sweetened condensed milk; blend thoroughly.
Add 1/3 cup lemon juice and vanilla, stir till thickened.
Slice 3 bananas, line crust with banana slices (dip bananas into 2 tbsp lemon juice to prevent browning.
Cut fourth banana into thin slices. Dip in remaining lemon juice. Garnish top of pie with banana slices.
Chill 2-4 hours before serving.
Source: Eagle Brand milk
SWEET POTATO SALAD
~Submitted by Treva, Eastern TN
4 cups sweet potatoes, boiled, peeled and cubed
4 eggs, hard boiled and chopped
1 cup onions, chopped
1/4 cup each dill pickle relish, sweet pickle relish
1/2 cup mayonnaise
2 TBSP mustard
salt and pepper to taste
Mix the potato, eggs, and onions. Blend together the mayo, mustard and pickle relishes. Pour over the potato mixture and toss lightly. Add salt and pepper to taste. Chill before serving.
SCOTCHEROOS
~Submitted by Marilyn, Canton, OH
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crisp rice cereal (Rice Krispies)
6 oz semisweet or milk chocolate chips
6 oz butterscotch morsels
Butter to grease pan well
In a 3-quart pot, over medium heat, combine sugar and corn syrup until bubbly. Remove from heat and stir in peanut butter until smooth.
Add cereal and stir until well coated. Press into a 13x9x2" pan.
Melt chocolate and butterscotch together in double boiler or in microwave.
Stir until smooth and spread over cereal mixture in pan.
Place pan in refrigerator for 15 minutes to set top layer.
Remove from refrigerator and cut into squares. Enjoy!
CAJUN LOU'S SEAFOOD SEASONING
~Submitted by Johnny, LA
(I leave out the salt)
1/4 cup salt
1 tsp. sweet basil
2 tbsp. red pepper
1/2 tsp. dry hot mustard
1 tbsp. white pepper
1/2 tsp. ground bay leaves
1 tbsp. black pepper
1/4 tsp. file powder
2 tbsp. paprika
1/4 tsp. thyme
1 tbsp. garlic powder
1/4 tsp. tarragon
1-1/2 tbsp. onion powder
1/8 tsp. oregano
1/8 tsp. rosemary
Directions: Mix all ingredients together well. Store in a tightly covered glass jar for use as needed. Excellent for seasoning all seafood. Use as you would use any seasoning mix, and do not add extra salt to the dish.
CHEESE BALL
~Submitted by Brenda, AL
Hi Maggie and all a2z ers. Here is a great cheese ball recipe I got from a former Pastor's wife. It is a very large ball.
Spray muffin tins with non-stick cooking spray or line with paper liners.
Method
In saucepan, cover raisins with water; bring to boil. Reduce heat and simmer for 20 minutes. Drain, reserving 1/2 cup liquid. Let cool.In bowl, sift together flour, baking soda, cinnamon and cloves. In separate large bowl, beat yogurt, margarine (or butter) and sugar until well mixed. Add egg and beat well. Stir in reserved cooking liquid alternatively with dry ingredients. Add cooled raisins and mix well.
Spoon into prepared muffin tins. Bake at 375°F for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool.
Make the icing:
Combine all the ingredients in a small bowl and mix until smooth. Spread on cooled cupcakes.
Each of the 12 cupcakes contains 218 calories and 3 grams of fat.
GOURMET FETA-STUFFED CHICKEN BREASTS
~Submitted by Maggie, TX
Feta-stuffed chicken breasts are breaded and baked to a golden brown, then served over a bed of fresh spinach and basil.
Ingredients:
4 (4 ounce) skinned, boned chicken breast halves
1/4 cup dry bread crumbs
1/4 cup crumbled feta cheese with basil and tomato
Vegetable cooking spray
1-1/2 teaspoons margarine, melted
3 cups torn spinach
1/2 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/8 teaspoon pepper
Directions:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon cheese onto each piece of chicken; fold chicken in half.
Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle melted margarine over chicken. Bake, uncovered, at 400 degrees for 25 minutes or until chicken is done.
Combine spinach and basil in a bowl; drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad.
Recipe makes four servings.
Serving size: 1 chicken breast half and 3/4 cup salad.
Nutrition information per serving:
Calories: 207
Protein: 29.6g
Fat: 6.2
Carbohydrate: 7.0g
Fiber: 2g
Cholesterol: 71mg
Sodium: 237mg
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Mix dry ingredients, mix all others in order listed. Combine all ingredients. Roll one teaspoonful of dough into a ball, place on greased cookie sheet, flatten with a fork dipped in flour....continue until all dough is used. Bake in 350 degree oven for 8-10 minutes. Do not over bake.
ASIAN SALAD
~Submitted by Jean, Syracuse, NY
2 1/2 cup cooked chicken, cut into bite sized pieces
1 (10 oz) bag shredded cabbage
1 C sliced mushrooms
2 carrots, shredded
2 tbsp chopped cilantro
1 cucumber, thinly sliced
3 green onions, thinly sliced
1 tangerine, divided into sections
1/2 C non-fat Oriental style salad dressing
Black pepper, to taste
In a large bowl combine chicken, cabbage, mushrooms, carrot, cilantro, cucumber, and dressing. Toss well. Top with green onions and tangerine sections.
Makes 4 servings.
Nutritional Information (1 serving):
Calories: 220
Carbohydrate: 16 grams
Protein: 27 grams
Fat: 7 grams
Combine flour, baking powder, raisins, sugar, and cinnamon. Combine milk and oil; add to dry ingredients, stirring until dry ingredients are just moistened. Turn dough out onto work surface, and knead lightly 10 times. Roll dough to 1/2 inch thickness and cut into rounds with a biscuit cutter. Place on a baking sheet coated with non-stick cooking spray. Bake at 400 degrees for 10 to 12 minutes or until golden. Combine powdered sugar, milk, and vanilla; stir well. Drizzle over warm biscuits. Makes 18 biscuits.
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8 large oysters, shucked
1 ? cups fish stock
? cup white wine
2 cups nasturtium vinegar (recipe follows) OR cider vinegar
4 large nasturtium leaves and 8 flowers, coarsely chopped
? cup unsalted butter
2 to 4 small nasturtium flowers and leaves (for garnish)
Grill oysters on both sides until brown. Keep warm.
In a saucepan, blend fish stock, wine and vinegar. Reduce over high heat to ? cup. Add nasturtium leaves and flowers. Remove from heat and whisk in butter, until melted. Pour sauce on plates, arrange oysters on sauce and garnish with small leaves and flowers.
NASTURTIUM VINEGAR
Fill a stainless steel container with nasturtium leaves and seed pods. Pour in enough apple cider vinegar to over. Cover with plastic wrap, leaving a small opening for breathing. Store in a cool place for a few weeks before using.
Serves two.
Created by: Sooke Harbour House, Sooke, British Columbia,
TACO PLATE
~Submitted by Maggie, TX
1/2 pound ground beef
1/2 cup chopped onion
1/3 cup taco sauce
1/4 cup chopped green chilies
1/4 teaspoon salt
1 cup broken tortilla chips
1/2 cup shredded cheddar cheese
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the taco sauce, chilies and salt. Cover and cook over medium-low heat for 6-8 minutes or until heated though. Spoon over chips; sprinkle with cheese.
Yield: 2 servings.
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Publisher's Choice
EASTER EGG BAKE
Great Easter brunch recipe!
1 1/2 lb. bulk sausage meat
2 tbsp. minced green onion
1/4 c. chopped pimento
Salt and pepper
1 tsp. dry mustard
12 slices white bread, crust removed
6 eggs, beaten
3 c. milk
1/2 tsp. salt
2 tsp. Worcestershire
In frying pan, break apart and lightly brown sausage. Drain off fat as it accumulates. Add onion, pimento, salt, and pepper. Blend in dry mustard. Set aside. Line the bottom of a greased 9 x 13 inch pan with bread slices. Spoon sausage mixture over bread. Cover top with the remaining 6 slices. Combine eggs, milk, 1/2 teaspoon salt and Worcestershire. Pour over bread; chill overnight. Set in pan of hot water and bake at 325 degrees for 1 hour and 15 minutes.
HONEY-NUT COFFEE BREAD
1 lb. frozen bread dough, thawed
1/3 c. brown sugar, packed
1/3 c. honey
1/3 c. walnuts, chopped
1/2 tbsp. cinnamon
1 tbsp. reduced fat margarine, melted
Prepare a 9" round cake pan with cooking spray; set aside. On a lightly floured surface, roll dough out to a 12 x 16" rectangle. Sprinkle brown sugar over top.
Starting at narrow end, roll up jelly-roll fashion.
Spread honey in bottom of prepared pan.
Sprinkle walnuts and cinnamon over honey in pan.
Cut rolled dough into sixteen pieces. Place pieces, cut side down, in pan. Brush rolls with margarine.
Let rise until tripled in size.
Bake in a 375 degree oven for 30 minutes, or until golden brown. Turn out of pan immediately onto serving platter.
Makes 16 servings.
GARLIC ROASTED CHICKEN
4 chicken breast halves, about 2 pounds
1 Tablespoon lemon juice
1 teaspoon olive oil or cooking oil
4 cloves garlic, minced
1/2 teaspoon seasoned salt
Place chicken, skin side up, in a lightly greased roasting pan.
In a small bowl combine remaining ingredients.
Brush mixture on chicken breast halves.
Bake in a 425 degree oven for 35 minutes or until chicken is tender and no longer pink (170 degrees on a thermometer).
PINEAPPLE PIE
1 Graham cracker crust
1 16 ounce can of crush pineapple, drained
1 16 ounce tub of sour cream
1 small box of instant vanilla pudding
1 small tub of cool whip
Mix sour cream and instant vanilla pudding in a bowl until smooth, drain crushed pineapple and add it to the above mixture (do not add juice). Pour mixture into pie crust. Top pie with cool whip and refrigerate. Garnish top with pineapple, cherry, strawberry or whatever you like.
SPINACH LOAF
Yes, spinach haters will eat this. Believe me.
10 ounces frozen chopped spinach (drain)
2 eggs, slightly beaten
8-3/4 ounce can cream style corn
1/2 cup melted butter
1/4 teaspoon salt
8 1/2 ounce package corn muffin mix
1/2 cup shredded cheese
1 cup sour cream
Combine in large bowl beaten eggs, spinach, corn, sour cream, butter and salt. Mix well and add muffin mix.
Re-stir. Pour into a greased 8" baking dish. Bake in oven at 350 degrees for 30 minutes. Sprinkle top with cheese, melt it and serve warm.
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