Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. We're having a birthday! No, not me... America! I love birthdays. The more you have, the longer you live!
I am introducing the newest Monthly Theme topic today. Please visit the Monthly Theme section to read all about it. You'll be so glad you did. You'll find the handy email link there to use for sending in your recipes.
The newsletter is a little different today because we are grilling! Since it is the 4th of July week as well as Canada Day
many are doing the grill-thing. Some will do their cookout later in the week, depending upon when the boss decides to celebrate. I have recipes for sauces and marinades, main course dishes, sides and salads, as well as desserts galore. I hope you enjoy my little 4th of July
and Canada Day tribute. Hopefully you'll find a few keepers today.
Happy birthday, America!Happy Canada Day, Canada! We'll see you here again on Wednesday, God willing.
Reminder:
We're getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th. Use this handy link and I'll send you more information: Great Northern Escape.
I hope to see you there!
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.
?Let every nation know, whether it wishes us well or ill, we shall pay any price, bear any burden, meet any hardship, support any friend, oppose any foe, to assure the survival and success of liberty.?
~ John Fitzgerald Kennedy
Ramblings
The Gettysburg Address
Gettysburg, Pennsylvania
November 19, 1863
On June 1, 1865, Senator Charles Sumner commented on what is now considered the most famous speech by President Abraham Lincoln. In his eulogy on the slain president, he called it a "monumental act." He said Lincoln was mistaken that "the world will little note, nor long remember what we say here." Rather, the Bostonian remarked, "The world noted at once what he said, and will never cease to remember it. The battle itself was less important than the speech."
Four score and seven years ago our fathers brought forth on this continent, a new nation, conceived in Liberty, and dedicated to the proposition that all men are created equal.
Now we are engaged in a great civil war, testing whether that nation, or any nation so conceived and so dedicated, can long endure. We are met on a great battle-field of that war. We have come to dedicate a portion of that field, as a final resting place for those who here gave their lives that that nation might live. It is altogether fitting and proper that we should do this.
But, in a larger sense, we can not dedicate -- we can not consecrate -- we can not hallow -- this ground. The brave men, living and dead, who struggled here, have consecrated it, far above our poor power to add or detract. The world will little note, nor long remember what we say here, but it can never forget what they did here. It is for us the living, rather, to be dedicated here to the unfinished work which they who fought here have thus far so nobly advanced. It is rather for us to be here dedicated to the great task remaining before us -- that from these honored dead we take increased devotion to that cause for which they gave the last full measure of devotion -- that we here highly resolve that these dead shall not have died in vain -- that this nation, under God, shall have a new birth
of freedom -- and that government of the people, by the people, for the people, shall not perish from the earth.
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!
Here are some tips to make sure your tribute is a respectful one:
Display the flag only between sunrise and sunset on buildings and stationary flagstaffs. The flag may be displayed for twenty-four hours if illuminated in darkness.
Do not display the flag in inclement weather.
Whether displaying the flag vertically or horizontally, make sure the canton of stars is visible on the upper left-hand side.
Do not let the flag touch the ground.
An unusable flag that is damaged and worn and can no longer be displayed should be destroyed in a dignified way by burning.
When not on display, the flag should be respectfully folded into a triangle, symbolizing the tricorn hats worn by colonial soldiers in the Revolutionary War.
Flag Facts
Betsy Ross sewed the first American flag. It is not clear who actually designed it, but the experts at the Betsy Ross House suggest it was Francis Hopkinson, a New Jersey delegate to the Continental Congress and a signer of the Declaration of Independence.
The flag has 13 stripes representing the original 13 colonies (7 red and 6 white). In the upper left corner is a navy blue field with 50 white stars that represents the states.
There is no official designation or meaning for the colors of the flag. There is no record stating why red, white, and blue where chosen for the flag. However, when the Great Seal of the United States was chosen this is what was listed for them.
white for purity and innocence
red for valor and hardiness
blue for vigilance, perseverance, and justice
Folktales says that George Washington interpreted the flag in this way:
the stars were taken from the sky,
the red from the British colors,
and the white stripes signified the secession from the home country.
If the flag is flown upside down it signals distress. It means "I need help, I'm in trouble".
Worn out flags are destroyed, usually by burning.
When flown at half-staff, the flag is raised to the top of the flag pole then lowered to half-staff. When taken down, the flag is again raised to the top and then brought down.
A flag is flown from dawn to dusk. However, it may be flown for 24 hours if illuminated during the hours of darkness.
The flag should never touch the ground, the floor, or water.
It doesn't matter where you live. Everybody loves a picnic! We're looking for
recipes for your favorite foods for a picnic. Of course, we must keep in mind
that the foods will be consumed away from normal refrigeration, so we're looking
for recipes that do well without it or using ice. This could include sandwiches,
salads, appetizers, etc. that taste better in the great outdoors. Won't you join in the fun by sharing your own recipes for
Picnic Perfection? 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
Picnic Perfection 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
Picnic Perfection. We will collect them the remainder of this month and post them on the
first Sunday of August. 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.
Please use this email link to submit a recipe for theme recipes: Picnic Perfection
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.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Picnic
Perfection.
Please use this email link for all other items for posting: A to Z Recipes.
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
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our July Birthday Babies:
1st Teena in Richland, Mississippi
2nd Pat in Belle River, Ontario, Canada
4th Treva K. in Knoxville, Tennessee
4th Debbie P. in Mission Viejo, California
6th Jessica S. in Corfu, Greece
6th Rusty G. in Leesburg, Florida
7th Dee in California
7th Elizabeth R. in Tahlequah, Oklahoma
8th Teri S., in Wichita, Kansas
9th April A. in Algonac, Michigan
9th Bruce M. in Albany, Ohio
9th Connie in Omaha, Nebraska
10th Janet M. in Hudson Falls, New York
10th Margo S. in Saint Helen, Michigan
11th Eileen L. in Simi Valley, California
12th Sandra H. in Florence, Alabama
12th Lisa W. in Springhill, Louisiana
12th Sarah A. in Saint Helen, Michigan
13th Mary A. in Kansas City, Missouri
13th Mary Ann M. in Gaylord, Michigan
13th Bobba S. in Riverside, California
14th Anjali K. in Great Falls, Virginia
14th Pat O. in Morristown, Arizona
14th Missy F. in Altoona, Pennsylvania
14th Barbara B. in Bridgeton, New Jersey
14th Maddison L. Newmarket, Ontario, Canada
15th Don A. in Saint Helen, Michigan
16th Darcey F. in Kalamazoo, Michigan
16th Raeann S. in Levittown, Pennsylvania
16th Gracie S. in Rock Creek, West Virginia
17th Hanna K. in Clanton, Alabama
19th Marsha in Rochester, Indiana
21st Donna P. in Hazelwood, Missouri
21st Norma in Allentown, Pennsylvania
22nd Kay B. in Tampa, Florida
22nd Judi in St. Albert, Alberta, Canada
23rd Pat M. in Minden, Nevada
23rd Leslie M. in North Zulch, Texas
24th Ray M. in Paddington, Sydney, Australia
24th Lucinda G. in Highlands Ranch, Colorado
25th Edna D. in Decatur, Illinois
25th Flora in Hughson, California
25th Nellie in Atlanta, Georgia
26th Diana in Buffalo, New York
28th Barbara C. in Chula Vista, California
28th Beatrice B. in Coram, New York (90 years young!)
30th Brenna H. in Minot, North Dakota
31st Phyllis W. in Georgetown, Kentucky
Only birthdays shared using the appropriate link and basic information will be considered.
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!
NEWFOUNDLAND, CANADA
SCREECH PIE
This is a local delicacy, Screech Pie: a chocolate pie flavored with rum baked in a gingerbread crust. Screech Rum: Long before any liquor board was created, the Jamaican rum that was eventually to be known as Screech was a mainstay of the Newfoundland diet. Salt fish was shipped to the West Indies in exchange for rum; the fish became the national dish of Jamaicans and the rum became the traditional drink of Newfoundlanders.
Crust:
1 cup ginger snaps, crushed
? cup butter, melted
Filling:
1 ?14 oz tin evaporated milk, chilled
2 tbsp gelatin
? cup milk
? cup sugar
2 egg yolks
3 oz semi-sweet chocolate ( 3 squares)
? cup screech rum
1 tsp vanilla extract
1 cup whipping cream
? cup sugar
2 egg whites
Crust:
Preheat oven to 350 degrees F. In saucepan, melt butter, add ginger snap crumbs and mix well. Press into 10-inch pie plate, covering bottom and sides evenly. Bake in 350 degrees F oven for 10 minutes.
Filling:
Pour evaporated milk into shallow dish, place in freezer and chill until mushy around the edges. Soften the gelatin in ? cup of milk. Combine ? cup sugar, ? cup milk, egg yolks and softened gelatin in top of double boiler and mix well. Cook over boiling water until gelatin dissolves and mixture thickens slightly, then remove from heat. Melt 2 squares ( 2oz) chocolate and add to egg and gelatin mixture; beat until smooth. Allow mixture to chill until slightly thickened, and syrupy. Whip chilled evaporated milk until thick. Fold whipped milk, rum and vanilla extract into chocolate mixture; pour into pie shell and chill thoroughly. Whip cream until stiff peaks form. Beat egg whites until frothy, add ? cup sugar gradually and continue to beat until soft peaks form. Fold egg whites into whipped
cream and spread over pie. Shave the remaining chocolate into curls and sprinkle in lattice pattern over top of whipped cream mixture.
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Sauces & Marinades
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
1 cup blueberries, fresh or frozen
1 cup ketchup
1/4 cup water
1/2 cup chopped onion
1/4 cup brown sugar
1/4 cup blueberry or cider vinegar
2 Tbsp unsulphured blackstrap molasses
2 Tbsp Dijon mustard
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground thyme
1 tsp ground marjoram
1 jalapeno pepper, seeded and chopped
Combine all ingredients in a medium saucepan. Bring to a boil, reduce heat and simmer one hour, stirring occasionally. Cool slightly. Puree in processor or blender until smooth. Season to taste with salt and pepper.
MEMPHIS RUB
(Steven Raichlens recipe)
1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months.
Makes about 1/2 cup. Enough for 4 to 6 racks of ribs or another kind of meat.
T.G.I. FRIDAY?S JACK DANIELS GRILL GLAZE
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325? oven for 1 hour. Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.
3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Discard remaining skin and whisk to combine.
4. Add remaining ingredients to the pan and stir.
5. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
Makes 1 cup of glaze.
INCREDIBLE SOUTHWESTERN MARINADE
1 (12 oz) bottle or can of beer ---- NOT A DARK BREW
1/3 cup chopped fresh cilantro
2 large garlic cloves chopped
3 Tb. fresh lime juice
3 Tb. red wine vinegar
1 Tb. ground cumin
1 Tb. chili powder
Mix all together and throw into a Ziploc bag with whatever your choice of meat for the grill will be... place into the fridge and flip every hour or so.---I know the beer sounds sort of weird...but I guess the bubbles/alcohol help tenderize the meat...and when you're finished grilling...you'll never look at a bottle of beer the same way!!! (The alcohol will cook off during the grilling process)
HERB MARINADE
1/3 cup dry red wine
1/3 cup olive oil
3 large garlic cloves chopped
3 Tb. Dijon mustard
2 Tb. fresh sage chopped
2 Tb. fresh rosemary chopped
1/2 tsp. dried pepper flakes
Mix all together and throw into a Ziploc bag with whatever your choice of meat for the grill will be...place into the fridge and flip every hour or so.
LEMON BASIL MARINADE
1/2 cup olive oil
1 cup chopped fresh basil
1 lemon---grated for the zest
2 large garlic cloves chopped
2 Tb. white wine vinegar
1 Tb. Dijon mustard
Mix all together and throw into a Ziploc bag with whatever your choice of meat for the grill will be...place into the fridge and flip every hour or so.---If you don't have a lemon zester...I have found that a sharp potato peeler works well...and then just mince up the pieces... try not to go too deep with the lemon...the white part is bitter.
BOSS PIT BARBECUE SEASONING
1 ounce dried parsley flakes
1 26 ounce box salt
1 1/2 ounces black pepper
2 ounces red pepper
1 1/2 ounces garlic powder
1 ounce chili powder
1 ounce paprika
1 ounce MSG
Process parsley flakes in blender until finely chopped. Combine with remaining ingredients in bowl; mix well. Store in airtight containers.
Sprinkle on pork, chicken, beef or lamb before barbecuing.
APRICOT GLAZE BARBECUE SAUCE
1 T butter
3/4 c chopped onion
2 tsp chopped garlic
1/3 c soy sauce
1/4 c packed brown sugar
1/4 c molasses
1/4 c honey (Maggie uses only OhioHoney.com)
1 1/3 c ketchup
1/2 tsp Worcestershire sauce
1 (12 oz.) jar apricot preserves
Cook all ingredients. Yummy on chicken and pork, in the oven or on the grill.
KABOB MARINADE
Ingredients:
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1-1/2 teaspoons ground black pepper
2 cloves garlic -- minced
1 teaspoon monosodium glutamate -- (MSG) (optional)
Instructions:
In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic and meat tenderizer. Mix well and add your favorite meat. Marinate beef, chicken, pork or lamb in the refrigerator for 4 to 24 hours.
Instructions:
Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill.
WESTERN GRILL SAUCE
Ingredients:
1-3/4 cups white vinegar
2 tablespoon Tabasco sauce
2 tablespoon sugar
1 tablespoon salt
2 tablespoon ancho chile powder
1 tablespoon cumin
1 tablespoon freshly ground black pepper
Instructions:
Mix all ingredients together and use to baste beef tenderloin. The recipe yields approximately 2 cups of sauce.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3630 )
WESTERN BARBECUE SAUCE
Ingredients:
1-3/4 cups white vinegar
2 tablespoon Tabasco sauce
2 tablespoon sugar
1 tablespoon salt
2 tablespoon ancho chile powder
1 tablespoon cumin
1 tablespoon freshly ground black pepper
Instructions:
Mix all ingredients together and use to baste beef tenderloin. The recipe yields approximately 2 cups of sauce.
Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3630 )
DRY RUB FOR BARBECUED CHICKEN
Ingredients:
1/2 cup paprika
1/4 cup brown sugar
1/8 cup salt
1/8 cup garlic powder
1/8 cup dried chipotles peppers ground
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon pepper -- black, fresh ground
1 tablespoon chimayo red chile -- ground
Instructions:
Mix thoroughly. To me, the thing that makes this outstanding is the chipotles. And note that these are not the canned ones in adobo - they're dried. This makes their smokiness a bit more intense. You might have difficulty finding them. Look for them in the Hispanic section of larger grocery stores. Same with the Red pepper, use cayenne instead.
HONEY BARBECUE BASTE
Ingredients:
1 tablespoon vegetable oil
1/4 cup minced onion
1 clove garlic -- minced
1 8 ounce ca tomato sauce
1/3 cup honey (Maggie uses only OhioHoney.com)
3 tablespoon vinegar
2 tablespoon dry sherry
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Instructions:
Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir until onion is tender. Add remaining ingredients. Bring to a boil; reduce heat to low and simmer 20 minutes. Serve over grilled chicken, pork, spareribs, salmon or hamburgers. Yield: 1 Cup
Instructions:
In a medium saucepan over medium heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Puree the mixture in a food processor, pour into a bowl, and allow to cool at room temperature. Will keep for 1 week or several months frozen. This recipe yields about 5 cups of sauce.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3606 ) Use on fish or chicken.
CARIBBEAN ISLAND MARINADE
1/3 c. orange juice
3 T. canola oil
3 T. honey (Maggie uses only OhioHoney.com)
1/4 t. ground red pepper (more if you want to kick up the heat)
1 T. ground coriander
2 garlic cloves, minced
1/2 lime
3/4 t. dried basil
1/2 t. salt
3/4 t. parsley
1 Hefty freezer zip-lock plastic bag
Combine all ingredients in the hefty bag and marinade the chicken in it.
HOT AND SPICY ASIAN MARINADE
4 cloves garlic -- minced
1 1/2 teaspoons grated gingerroot
1/2 teaspoon salt
1/4 to 3/4 tsp ground red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon catsup
1 tablespoon red wine vinegar
1 teaspoon water
Whisk everything together and marinade meat overnight.
CUBAN MARINADE FOR CHICKEN AND CHOPS
1 cup orange juice
? cup fresh lime juice
2 tablespoons extra-virgin olive oil
1/3 cup coarsely chopped fresh cilantro, plus whole sprigs for garnish
3 garlic cloves, minced
2 teaspoons ground cumin
Salt
? teaspoon crushed red pepper flakes
whisk everything together and marinade your meat in it overnight...sensational!!
For grilling or baking in oven.
ORANGE MUSTARD GLAZE FOR PORK CHOPS
3 T. Dijon mustard
1 t. vinegar
1 T. orange juice
1/2 c. dark brown sugar
1/4 t. cinnamon
1/4 c. white wine
Combine all ingredients in a bowl and brush over chops on grill or oven.
PEPPERY BLUE CHEESE SAUCE
1 tbsp. butter or margarine
1 tbsp. all-purpose flour
3/4 c. milk
1/2 c. crumbled Blue cheese
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
In 1 quart saucepan over medium heat, into hot butter or margarine, stir flour until blended. Gradually stir in milk and cook, stirring constantly, until mixture is thickened. Remove mixture from heat; stir in cheese and remaining ingredients. Serve hot over grilled steak, lamb, beef patties or lamb chops.
Yield: 1 cup of sauce.
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Main Course Dishes
SANTA FE GRILLED BEEF STEAK
1 pound flank steak
1 teaspoon ground cumin
1 can diced tomatoes with garlic and onion
1 can golden sweet whole kernel corn -- drained
1/2 cup thick and chunky salsa
1/2 cup diced green bell pepper
1/2 cup sliced green onions
Rub cumin over meat. Season with salt and pepper, if desired. Grill meat to desired doneness. (6-8 minutes for medium rare; 8-10 minutes for medium; 10-12 minutes for well done, turning once). Combine tomatoes, corn, salsa, green pepper and onion. Thinly slice meat and serve over vegetables. Serve with lime wedges and cilantro, if desired.
Source: Del Monte
HOOTERS BUFFALO CHICKEN WINGS
Vegetable oil (for frying)
1/4 C. butter
1/3 C. Crystal Louisiana Hot Sauce
1/4 tsp. ground pepper
1/2 tsp. garlic powder
1/2 C. all-purpose flour
1/4 tsp. paprika
1/3 tsp. cayenne pepper
1/4 tsp. salt
10 chicken wing pieces
On the side:
Bleu cheese dressing
Celery sticks
Heat oil in a deep fryer to 375?F. You want just enough oil to cover the wings entirely - an inch or so deep at least.
Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended.
Combine the flour, paprika, cayenne pepper and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot.
Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with bleu cheese dressing and celery sticks on the side.
SUPER STEELERS STEAK WITH CHIPOTLE BBQ SAUCE
Ingredients:
6 rib-eye steaks - about 8-10 ounces each
1 cup chipotle red chile paste (see recipe below)
1/2 white onion - diced + 3 cloves garlic, minced (for Red Chile Paste)
1/3 cup packed brown sugar
1 tablespoon vegetable oil
2 cups diced yellow onion
3 cups College Inn Chicken Broth (for Red Chile Paste)
1 cup Heinz Ketchup
2 teaspoons Heinz Dark Brown Mustard
2 teaspoons kosher salt
2 chipotle chiles - seeded and stems removed (for Red Chile Paste)
4 Mexican dried chiles - seeded and stems removed (for Red Chile Paste)
1/4 cup Heinz Cider Vinegar
1/2 cup strong coffee
7 cloves garlic, minced
4 ancho chiles - seeded and stems removed (for Red Chile Paste)
1/2 cup Heinz Worcestershire Sauce
1/4 cup freshly squeezed lemon juice
Directions:
In a large heavy saucepan heat the oil over medium heat and add the onions and garlic. Saut? until they begin to wilt. Add the ketchup and chile paste and saut? for 4 minutes. Add the remaining sauce ingredients. Stir and simmer for 30-40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow to cool. Place the sauce in a blender and puree. Store in the refrigerator. When ready to grill: Brush the steaks very lightly with the sauce and grill them to the desired degree of doneness.
Warm the remaining sauce and serve it on the sides.
Red Chile Paste: Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat. Reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid and chipotle peppers into a blender. Blend on low speed, increasing the high speed as the puree combines.
Yield: 3 cups.
Serves: 6
OUTBACK STEAKHOUSE KOOKABURRA WINGS
1/4 Cup butter
1/3 Cup Crystal Louisiana Hot Sauce
1 to 1-1/2 teaspoons taco seasoning
1 to 1-1/2 teaspoons Good Seasons Italian Salad Dressing Mix
oil for frying
20 wings
Heat butter, sauce, and seasonings over medium heat until all flavors are well blended. Fry wings for 10 minutes or until done. Toss wings and sauce together while wings are still hot. You can make them hotter by adding more hot sauce, and you can add crushed red pepper to the sauce to get them REALLY HOT.
TONY ROMA?S BABY BACK RIBS
Combine:
1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco pepper sauce
Heat over high heat until boiling.
Reduce heat; simmer 30-40 minutes until thick.
Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.
Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours.
Remove ribs from foil and smother with more sauce.
GRILLED FISH WITH PARSLEY SAUCE
2 lbs. perch fillets or other fish
1 tsp. salt
Dash pepper
2 tbsp. salad oil
2 tbsp. prepared mustard
1/4 c. butter or margarine
1/4 c. chopped parsley
1/4 c. lemon juice
1/2 tsp. salt
Add 1 teaspoon salt and pepper to salad oil. Mix. Rub mixture over fish. Broil on grill 4 minutes on each side or until fish fillets are well browned.
Combine mustard, butter, parsley, lemon juice and 1/2 teaspoon salt. Spread 1/2 mixture over fish. Return to grill until sizzling and fish flakes. Serve with remaining sauce.
OVEN BBQ TENNESSEE PORK LOIN
Ingredients:
1/4 cup Jack Daniel's Tennessee Whiskey
1/4 cup soy sauce
1/4 cup catsup
1/2 cup brown sugar
1/2 teaspoon garlic powder
2 (1 lb) pork tenderloins
Preparation:
Preheat oven to 450 degrees. Combine all ingredients except tenderloins in small saucepan. Bring to a boil and simmer until slightly thickened, about 5 minutes. This sauce is sticky, so line a baking or roasting pan with foil for easy clean-up. Place tenderloins in foil lined pan. Brush with sauce. Place in the oven and roast for about 30 minutes, until internal temperature is 155 to 160 degrees. Remove from oven, let rest at least 15 minutes before slicing.
Combine 1 tablespoon rosemary, sage, pepper, lime juice and tamari. Brush both sides of each salmon steak with herb mixture, reserving remaining mixture. Spray a wire grilling basket with cooking spray. Arrange half of lime slices in basket, top with salmon steaks.
Cover salmon steaks with the remaining lime slices, close grilling basket. Sprinkle remaining 2 tablespoons rosemary over ashen coals. Grill 7 minutes on each side or until fish flakes easily when tested with a fork, basting with remaining herb mixture.
4 servings. Serve with 1 cup tossed salad.
Servings = 4 ounces protein, 1 cup salad.
GRILLED CHICKEN KABOBS
1 lb. chicken breast, boned & skinless cut into 1/2" strips
1/2 c. French salad dressing
1 tbsp. Worcestershire sauce
1 tsp. lemon juice
8 slices of bacon
In a 2 quart baking dish or plastic bag, combine dressing. Worcestershire sauce and lemon juice. Mix well. Add chicken, turn to coat. Marinade in refrigerator for 2-3 hours; turning once. Drain chicken (save the juice). Thread chicken and bacon pieces alternately on 12 inch skewers. Place on grill (BBQ) for 15 minutes, turning and brushing often with remaining marinade.
SAUCE:
1/4 c. lite soy sauce
3 tbsp. minced fresh parsley
2 tbsp. water
1 tbsp. Chinese rice wine
2 tsp. sugar
2 tsp. minced garlic
1 tsp. oriental sesame oil
1 tsp. chili paste
For Steak: Makes 1/4" deep lengthwise cuts in steak, spacing 1" apart, then cut crosswise, forming cross hatch design. Place steak in large shallow glass dish. Mix next 5 ingredients in small bowl, pour over steak, rubbing ginger into cuts. Cover and refrigerate overnight, turning steak once.
For Sauce: Mix all ingredients in medium bowl. Cover and refrigerate until cold. (Can be prepared 1 day ahead.)
Prepare barbecue (high heat). Grill steak to desired degree of doneness, about 7 minutes per side for medium-rare. Transfer to platter. Let stand 10 minutes. Thinly slice steak across grain. (Can be prepared 1 day ahead, cover and refrigerate.) Pour sauce over steak. Serve cold or at room temperature.
6 servings.
GRILLED BACON CHEESEBURGERS
3 pounds lean ground beef
2 small onions, finely chopped
3/4 teaspoon pepper
12 hamburger buns, split and toasted
1 cup blue cheese dressing
12 slices bacon, crisply cooked and broken in half
1. Heat coals or gas grill for direct heat. Mix beef, onions and pepper. Shape into 12 patties, each about 3/4 inch thick.
2. Cover and grill patties 3 to 4 inches from medium heat 10 to 11 minutes, turning once, until no longer pink in center and juice is clear.
3. Place burgers on bottom half of buns. Spoon dressing onto burgers; top each with 2 pieces of bacon. Top with top half of buns.
Serves 12.
Nutrition Information:
1 Serving: Calories 445 (Calories from Fat 235 ); Total Fat 26 g (Saturated Fat 9 g); Cholesterol 70 mg; Sodium 680 mg; Total Carbohydrate 27 g (Dietary Fiber 1 g); Protein 27 g
Exchanges: 2 Starch; 3 High-Fat Meat
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Sides & Salads
BROCCOLI - PECAN SALAD
3 c. broccoli
1 c. pecans
1 c. celery
Miracle Whip
1/2 c. green onion
3 or 4 boiled eggs
1 c. zucchini
Salt and pepper to taste
Cut all ingredients in small pieces; salt and pepper to taste, add Miracle Whip generously as salad dressing.
HARD ROCK CAF??S BAR-B-QUE BEANS
2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork (leftover)
1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole dish (with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.
SHOE PEG CORN SALAD
2 cans shoe peg corn, drained
1 green pepper, chopped fine
1 bunch green onions, chopped fine
1 jar pimento, drained and chopped
1/2 c. ripe olives, sliced
1 c. grated Cheddar cheese
Toss together with 8 oz. low calorie or regular Italian dressing.
Serves 12 to 14.
RICE SALAD
1 c. long grain rice
2 c. water
2 pkg. chicken bouillon
1/2 c. salad oil
4 tbsp. wine vinegar
1 tsp. dry mustard
1 tsp. salt
1/8 tsp. pepper
1 clove garlic
1 c. ripe olives, chopped
1 onion, chopped
1/4 c. pimento or parsley flakes
1 1/2 c. celery, chopped
1/4 c. pickles, chopped
Cook first 3 ingredients together. Blend together next 6 ingredients. Place the next 5 ingredients in a large bowl. When rice is done, add to the large bowl. Add dressing and toss all together. Refrigerate overnight.
Scrub potatoes. Do not peel. Cut each potato lengthwise in quarters. Stir together melted butter, garlic powder and parsley. Arrange potatoes skin side down on a shallow baking pan. Brush seasoned butter over cut surfaces of potatoes. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees for about 1 hour or until golden brown and tender when pierced.
SPAGHETTI SALAD
12 oz. thin spaghetti, cooked and drained
16 oz. Italian dressing
1/2 jar Schilling salad supreme
2 to 3 chopped tomatoes
1 red onion, chopped
1 cucumber, chopped
1/2 c. chopped black olives.
Combine all and marinade overnight.
POTATO SALAD
2 lb. potatoes (about 6 med.)
1/4 c. finely chopped onion (optional)
1 tsp. salt
1/8 tsp. pepper
1/2 c. (approximately) Italian salad dressing
1/2 c. mayonnaise or salad dressing
1/2 c. chopped celery
2 hard cooked eggs, cut up
Wash potatoes. Heat 1 inch salted water to boiling. Add unpared potatoes. Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender. Drain; cool and peel. Cut potatoes into cubes; combine in bowl with onion. Sprinkle with salt and pepper. Mix with Italian salad dressing. Cover; refrigerate at least 2 hours. Just before serving, add mayonnaise; toss until potatoes are well coated. Stir in celery and eggs.
Makes 4 to 6 servings.
SOUTHERN BAKED BEANS
7 lb. can pork & beans #10 size
14 oz. catsup
1 c. molasses
1 c. brown sugar
1 1/2 tsp. black pepper
2 med. onions, chopped
Brown onion in oil. Add all other ingredients, adding beans last. Pour into bean pot or large casserole. Bake at 375 degrees for 1-2 hours (depends on depth of casserole). If beans have a lot of watery liquid, I drain it off, otherwise beans will be too soupy. Men love this!
RAISIN WALDORF SALAD
3 apples
2 tbsp. lemon juice
3/4 c. celery
1/2 c. raisins
1/4 tsp. salt
1/2 c. pecans (optional)
Blend 1/2 cup mayonnaise and 1/4 cup sour cream. Toss lightly until apples are coated. Serve on lettuce leaf.
7 LAYER SALAD
1 head lettuce
1 c. celery, diced
1/2 to 1 c. onion, diced
1 can peas, well drained
4 to 5 tbsp. sugar
1 c. mayonnaise (Hellmann's)
1 c. grated Parmesan cheese (or canned)
5 to 6 slices crisp bacon, crumbled
Mix sugar and mayonnaise together. Make layer of each ingredient in order listed. Top with sprinkles of crumbled bacon. Let set in refrigerator 3 to 4 hours. Do not let sit overnight.
CREAM CHEESE SALAD
1 lg. can pineapple
1 c. sugar
1 pkg. unflavored gelatin
Juice of 1 lemon
1 (8 oz.) cream cheese
1 c. grated American cheese
1/2 c. chopped nuts
1 c. whipping cream or 2 c. Cool Whip
Combine pineapple, sugar and lemon juice. Let boil two minutes. Remove from heat and add gelatin which has been softened in 1/2 cup cold water. Chill until begins to set. Add cream cheese and nuts. Leave in refrigerator until set and ready to use.
VEGETABLE SALAD
2 c. cauliflower
2 c. peas
2 c. broccoli
1 c. celery
Mix and let stand overnight.
Before serving mix and add:
1 c. sour cream
2 tbsp. sugar
1 c. mayonnaise
2 tbsp. vinegar
DIXIE PINEAPPLE BEANS
1/4 c. molasses
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1/2 tsp. salt
2 (16 oz.) cans vegetarian beans
1 sm. can pineapple tidbits with chunks
2 tbsp. pineapple
1/2 tsp. lemon juice
1/2 c. chopped pecans
1 tbsp. molasses
1 tbsp. butter
Combine 1/4 cup of molasses with spices in a 1 1/2 quart casserole. Add beans, pineapple and juices and 1/4 cup pecans. Mix well.
In a cup, combine the remaining 1/4 cup pecans, 1 tablespoon molasses and the butter. Spoon around edge of beans. Bake at 350 degrees for 40-45 minutes or until bubbly.
To cook asparagus: Pour 1" water into large skillet and bring to boil. Line up asparagus with tips facing same direction and stalks over center of burner. Cook until tender but crisp, about 5 minutes. Drain and rinse quickly with cool water to preserve color. When cooled, dry on paper towels and refrigerate. Serve chilled.
To make vinaigrette: In small bowl, mix chopped shallot and vinegar. Let steep 15 minutes. Stir in mustard. Pour in oil in slow, thin stream, whisking rapidly. Add basil.
To serve: Arrange asparagus on individual plates or serving dish. Whisk vinaigrette again and pour over stalks.
Serves 4.
NOTE: The vinaigrette also makes excellent salad dressing.
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2 cups of Oreo Cookie crumbs
1/2 stick of butter or margarine, melted
1/2 gallon coffee ice cream
12 oz. fudge sauce
Chopped pecans or walnuts
Maraschino Cherries
Mix cookie crumbs and melted butter together until mixture is slightly "wet" and will spread easily and stay together. Spread over the bottom of a 10 x 14 cookie sheet which has been sprayed with non-stick spray.
Cut the ice cream into 6 slices and lay the ice cream on top of the cookie crumbs, using a spatula to even out.
Freeze for 30 minutes. Remove from freezer and top with fudge sauce and return to freezer. Cut into squares to serve and top with whipped cream, nuts and a cherry.
Serves 9-12 depending on serving size.
DELICIOUS STRAWBERRY TORTE WITH ICING
This is such a pretty dessert. You could toss a few fresh blueberries on top with the strawberries for a perfect red, white & blue 4th of July dessert.
1. Preheat oven to 375F. Grease and flour 2 (9-inch) round cake pans.
2. Beat egg whites in medium bowl with electric mixer at high speed until soft peaks form. Combine all remaining ingredients, except icing and strawberries, in large bowl; beat 2 minutes with electric mixer at medium speed until well blended. Fold in egg whites.
3. Pour batter into prepared pan. Bake 28 to 32 minutes or until toothpick inserted into centers comes out clean.
4. Cool cakes 15 minutes in pans. Remove from pans to wire racks; cool completely. meanwhile, prepare Icing. Refrigerate until ready to use.
5. Cut cakes in half horizontally to make 4 layers. Place 1 layer on serving plate. Spread with Icing and top with strawberries. repeat with remaining 3 cake layers, Icing and strawberries. Garnish top with whole strawberries.
ICING:
1 package (8 ounces) cream cheese, softened
1 container (8 ounces) frozen whipped topping, thawed
1 cup granulated sugar
1 cup powdered sugar
1/4 cup margarine, softened
1 teaspoon vanilla
Combine all ingredients in small bowl. Beat with electric mixer at medium speed until smooth. Refrigerate until ready to use.
FILLING:
2 c. brown sugar
3 eggs
3 tbsp. butter or oleo
3 tbsp. vanilla
Dash of salt
2 c. ground nuts, pecans or walnuts
DOUGH: Let cream cheese and oleo soften. Blend together. Stir in flour. After mixing, chill in refrigerate for awhile. Shape into 1 inch balls and pat into cups of miniature cup cake pans.
FILLING: Beat eggs, sugar, oleo, vanilla, and salt. Beat until smooth. Fold in nuts. Fill cups about 3/4 full. Bake at 325 degrees for 25 minutes.
APPLE PIE
6 c. sliced & peeled Granny Smith apples
3/4-1 c. sugar
2 tbsp. flour
3/4 tsp. cinnamon
Dash of nutmeg
1 tbsp. lemon juice
2 tbsp. butter
FOR THE CRUST:
2 c. flour
1 tsp. salt
1/4 c. water
2/3 c. Crisco shortening
Preheat oven to 425 degrees. Bake 40-45 minutes. Combine fruit, sugar, flour and spices. Toss lightly to mix. Pour into 9 inch pastry lined pan. Dot with butter. Top with crust and make the edges you wish. Bake until bubbly in center.
For the crust: Put 2 cups flour and 1 teaspoon salt into bowl. Make a paste with 1/3 cup of the flour and 1/4 cup water. Cut 2/3 cup Crisco into the dry flour until the pieces are the size of "peas". Add the flour paste to the Crisco flour mixture. Mix thoroughly until the dough comes together and can be shaped into ball. Divide into 2 parts. Roll out until about 1/8 inch thick. This is great with cinnamon ice cream!
GERMAN UPSIDE DOWN CAKE
This one is simple and delicious.
1 1/2 cups shredded sweetened coconut
1 cup pecan pieces
1 container (15 ounces) coconut pecan frosting
1 package (18.25 ounces) German chocolate cake mix
1 cup chocolate chips
1/3 cup vegetable oil
1 1/4 cups water
4 eggs
1. Preheat oven to 350F. Spray a 13x9-inch glass baking dish with nonstick cooking spray. Spread coconut evenly in baking dish. Sprinkle pecan pieces over coconut. Spread frosting by tablespoons over coconut and pecans. (Do not spread.)
2. Pour contents of cake mix package into large mixing bowl. Mix in chocolate chips, oil, water and eggs. Beat with electric mixer at low speed 30 seconds; increase to medium speed and beat 2 minutes more or until mixture is blended and creamy.
3. Pour batter into prepared dish, spreading carefully over pecan-coconut mixture. Bake 35 to 40 minutes or until toothpick inserted into center comes out clean.
1 (8 oz.) pkg. cream cheese
1 1/3 c. Eagle Brand milk (15 oz. can)
1/3 c. lemon juice
1 tsp. vanilla extract
1 can cherry pie filling
1 baked pastry shell (9" graham cracker)
1 egg
Beat egg, then using pastry brush spread thin coat of egg over the graham cracker pastry shell. Cook pastry shell as directed.
Soften cream cheese to room temperature. Whip until fluffy. Gradually add milk, while continuing to beat, until well blended. Add vanilla and lemon juice; blend well. Pour into baked crust; chill 2-3 hours before garnishing top of pie with cherry pie filling.
CLASSIC CHOCOLATE-BUTTERMILK BIRTHDAY CAKE
Here's a chocolate birthday present for the USA. Superb!
Preheat oven to 350F. Spray 2 (9-inch) round cake pans with nonstick cooking spray.
Make frosting by stirring together cream and sugar in small saucepan over medium-high hear until sugar is dissolved. When cream begins to bubble, reduce heat and simmer 5 minutes. Remove from heat and stir in chocolate and butter until well blended. Stir in vanilla. Pour frosting into heatproof bowl and refrigerate until cool and thickened, about 45 minutes.
Pour contents of cake mix package into large mixing bowl. Add pudding mix, cocoa powder, buttermilk, oil, eggs and vanilla. Beat with electric mixer at low speed 1 minute; increase to medium speed and beat 2 minutes more or until mixture is well blended and fluffy. Pour batter into prepared pans. Bake 25 to 30 minutes or until toothpick inserted into center comes out clean. Place pans on wire racks; cool 10 minutes. Remove from pans to wire racks and cool completely.
Place 1 cake layer on plate. Frost top of cake; place second layer on top. Frost top and sides of cake with remaining frosting. Refrigerate 1 to 3 hours to allow frosting to firm before slicing. Refrigerate leftovers.
Source: FBNR Cake Mix Magic booklet
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