A to Z Recipes
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In a mixing bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally.

Stir in apricots and walnuts, fold in whipped topping.

Pour into a 13x9x2-inch dish.

Sprinkle with walnuts if desired.

Chill until firm.

Source: Taste of Home

BUTTERMILK BROWNIES

~Submitted by Treva, NC

Over 25 years ago my daughter, Beth, won a blue ribbon for the these brownies at the Polk County, Florida, County Fair.

1 Cup butter or Margarine
1 Cup water
1/3 cup cocoa powder
2 Cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
2 slightly beaten eggs
1 & 1/2 tsp. vanilla
1 recipe Chocolate Buttermilk Frosting (recipe follows)

In a medium saucepan combine butter, water and cocoa. Cook until mixture comes to a boil, stirring. Remove from heat and set aside. In a bowl, stir together flour, sugar, soda and salt. Add buttermilk, eggs and vanilla; beat until smooth. Stir batter into hot cocoa mixture. By hand, beat until well combined. Pour into greased and floured 15 x 10 x 1 inch baking pan. Bake in 400 Degree F oven for 20 minutes.

While brownies are warm, pour chocolate buttermilk frosting over top. Cut into bars when cool.

Makes 2 dozen bars.

CHOCOLATE BUTTERMILK FROSTING

In saucepan combine:
4 Tbsp. butter or margarine
1/4 cup cocoa powder
1/4 cup buttermilk

Bring to boiling (mixture may appear slightly curdled). Remove from heat.

Stir in:
1 tsp. vanilla
2 & 1/4 cups sifted powdered sugar

Immediately pour over brownies, spreading to edge.

MY PEA SALAD

Submitted by Shirley, WA State

1 lb. pkg. frozen peas (petite)
4 green onions, sliced thin
1/2 lb. bacon fried crisp and drained
1 c. celery sliced thin
3/4 lb. cheddar cheese cut in small dice
Salad dressing to moisten
1 dozen deviled eggs

In large bowl, put in frozen peas, onions, bacon, celery, cubes of cheese. Mix in salad dressing. Lay deviled eggs around the edge of bowl.

SWEET POTATO PIE

~Submitted by Larry Holmes, Ontario, Canada

1 unbaked pastry shell, 9-inch
3 cups cooked, mashed sweet potatoes
1/4 cup butter
1 1/4 cups sugar
2 large eggs
1/4 cup evaporated milk
1 teaspoon nutmeg
1 1/2 teaspoons cinnamon

Combine hot potatoes and butter in a large mixing bowl; mix well. Add sugar and eggs; blend with mixer on low speed until smooth. Add milk and spices. Blend well and pour into pastry-lined pie shell. Bake at 350?° for 45 to 50 minutes, or until firm. If desired, top with miniature marshmallows the last 8 to 10 minutes of baking time and bake sweet potato pie until golden brown.

HELOISE'S SANDWICH SPREAD

~Submitted by Edna, Decatur, IL

6 oz cream cheese, softened
1/2 cup mayonnaise
1/2 cup finely chopped pecans
1 cup sliced green salad olives
2 tbs liquid from olive jar
Dash pepper
(Low-cal, low-fat cream cheese and mayo can be substituted)

Mix everything together and put in a tightly sealed container. Will be mushy at first but will be spreading consistency after refrigerating. This will keep in fridge for approx 1-2 week. Makes 6-8 sandwiches.

BARBARA BUSH'S LEMON BARS

~Submitted by Linda, CA

Crust:
1 cup margarine
2 cups confectioners' sugar
2 cups all-purpose flour

Filling:
4 teaspoons lemon juice
Grated rinds of 2 lemons
4 eggs, well beaten
2 cups granulated sugar
1 teaspoon baking powder
4 tablespoons flour
1 cup shredded coconut

Mix margarine, confectioners' sugar and flour. Spread in 15 x 10-inch jellyroll pan. Bake at 350 degrees F for 15 minutes until pale tan. Cool.

Mix remaining ingredients. Pour over crust. Bake for 25 minutes at 350 degrees F. Cut into bars.

MACARONI AND CHEESE

~Submitted by Tena, MO

1 cup heavy cream
1 cup milk
2 cups grated Cheddar
1/2 teaspoon cayenne pepper
1/4 teaspoon grated nutmeg
Salt and pepper
1 pound elbow macaroni, cooked and strained, tossed with 2 tablespoons unsalted butter
1/2 cup fresh bread crumbs
2 ounces butter, diced into small pieces

In a saucepan, bring heavy cream, milk, cheese, and seasonings to a boil, then stir and simmer until cheese is melted. Toss with macaroni and pour into baking dish. Sprinkle bread crumbs on top and dot with butter. Bake for 30 minutes in a preheated 350 degree oven and bread crumbs are toasted and nicely browned.

ANN LANDERS??™ MEATLOAF

~Submitted by Mary B, MI

2 lb. ground beef
1 1/2 cups bread crumbs
1 teaspoon Accent
1 pkg. onion soup mix
2 eggs
3/4 cup ketchup
1/2 cup warm water

2 strips of bacon (optional)
8 ounce can of tomato sauce (optional)

Mix all ingredients thoroughly. Put into loaf pan, cover with 2 strips of bacon, if you like. Pour one 8 ounce can of tomato sauce over the top. Bake for 1 hour at 350 degrees.

OVERNIGHT ROAST

~Submitted by Ingrid, Coos Bay, OR

This is truly a "Make Ahead Meal" and it could not be easier. The best part is, you put it on and let it cook overnight while you are sleeping and it's ready next day with minimal final preparations. This is especially helpful if you are cooking for a crowd - or like me - cook extra to have several dinners to freeze for later, with plenty left for sandwiches.

Large roasting pan with rack
Heavy duty foil
Either rump roast, round tip, sirloin tip or lean brisket
3 cans beef broth
Garlic powder
Ground marjoram
Black pepper
Water

Spray rack with Pam and place in bottom of roaster. Place meat on rack. Pour beef broth over top of roasts. Season WELL with spices. Pour 3 cans water around the sides of the roast. Cover roaster with foil. Poke 3 or 4 vent holes in foil and place roaster in oven set at 275. Cook for 12 hours. When ready to eat, remove roasts to platter. Dip out enough liquid to use as a gravy and thicken with corn starch mixed with a little water. This makes the best gravy ever created. During the last hour of baking time, you can prepare whatever vegetables you would like with the roast.

The long slow cooking renders a perfectly tender roast. I have never had a tough or chewy roast and the flavor cannot be beat. I freeze the liquid in 2 cup increments for future sauces or gravies.

I usually cook 2 roasts at the same time weighing a total of 12-15 lbs. You can use one smaller roast and reduce beef broth to one can and water to one can. Also, after 12 hours, if you are not ready to eat, reduce oven to 150 to keep meat warm. This is an easy, convenient and delicious way to fix roast.

SLOPPY JOES

This is what I fixed for dinner last night (before we sat on the porch, lol). ~Maggie

3 pounds ground beef chuck
1 cup chopped onions, about 2 medium onions
2 1/2 teaspoons salt
1/4 teaspoon ground pepper
6 tablespoons all-purpose flour
1 teaspoon Worcestershire sauce
2 cups ketchup
2 1/2 cups water
8 split and toasted sandwich rolls

Cook ground beef with onion, salt and pepper until beef is no longer red, stirring to break up. Sprinkle flour over beef; stir to blend thoroughly. Add Worcestershire sauce, ketchup, and water. Simmer, stirring often, for 15 to 25 minutes, or until thickened. Serve between toasted rolls.

Serves 8.

CORN PUDDING

~Submitted by Larry Holmes, Ontario, Canada

Note from Maggie: Larry was making this yesterday when we spoke. He sent the recipe right out to me when he heard I was doing old-fashioned recipes in today??™s issue. What a dear!

1/4 cup flour
1/4 cup cornmeal
1 tablespoon sugar
1/2 teaspoon salt
Pinch of cayenne pepper
3 tablespoons butter, melted
1 pound fresh, frozen or canned (and drained) corn
3 eggs
3 cups milk

Heat oven to 400 degrees. Grease a two-quart casserole. Combine flour, cornmeal, sugar, salt and cayenne pepper in a bowl. Mix in butter and corn. Beat eggs well. Beat milk into eggs, and pour into corn mixture. Pour into casserole and bake 40 minutes, stirring three times in the first 30 minutes. The flour and cornmeal sink to the bottom as the pudding cooks, which is why you stir. The last time you stir, the mixture will seem very thick on the bottom and like thin custard on the top. Stir and break up the lumps, then cook for the last 10 minutes. Pudding should be soft but set in center and be speckled brown on top.

Note: This pudding also can be baked in custard cups. Cook 20 minutes, stirring every 6 minutes or so, then finish cooking for 10 minutes. Run a knife around the sides of the cup, and turn the puddings upside down on serving plates.

Serving suggestion: Serve with baked pork tenderloin and spinach saut?©ed with fresh garlic.

Serves six.

Nutritional information per serving with whole milk: 230 calories, 12 grams fat, 9 grams protein, 22 grams carbohydrate, 1 gram fiber.

Source: Honolulu Advertiser

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For Two...

CHICKEN PARMIGIANA
Serves 2

Ingredients:
2 skinless, boneless chicken breast halves
2 oz. dried bread crumbs
1 egg, beaten (or egg beaters)
3/4 (16oz.) jar spaghetti sauce
2 oz. shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees. Dip chicken into egg beaters, then the bread crumbs. Place chicken on a lightly greased cookie sheet and bake for 40 minutes. Pour 1/2 of the spaghetti sauce into a 9x13 baking dish. Add the chicken and pour on the remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and bake in the oven for 20 minutes.