A to Z Recipes
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~Shared by Treva, NC

Here is a delicious, quick-fix entree that's special enough for company but simple enough to make any night of the week. Fresh asparagus, which is currently at the peak of its season, adds a real taste of spring!

Ingredients:
24 fresh asparagus spears
3 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup shredded Swiss cheese, divided
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
Black pepper to taste
1 pasteurized egg yolk or equivalent amount of egg substitute
24 thin slices cooked ham

Prep Time: 22 minutes
Cooking Time: 5 minutes
Makes 6 servings

Directions:
1. Arrange asparagus in an 11- x 7-inch microwave-safe dish. Add 2 tablespoons water. Cover with plastic wrap. Microwave until crisp-tender, about 2 to 5 minutes; drain. Let stand to cool slightly.

2. Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour until smooth. Add milk gradually, whisking continually. Cook, stirring continually, until thickened, about 5 minutes. Turn off heat. Add 3/4 cup cheese, nutmeg, cayenne pepper and black pepper and whisk until cheese is melted. Stir in egg yolk.

3. Preheat broiler. Wrap a ham slice tightly around each asparagus spear. Arrange in a single layer in a 13- x 9-inch baking dish. Pour sauce evenly over the top. Sprinkle with remaining cheese. Broil 6 inches from heat until bubbly and lightly browned, about 5 minutes.

Per Serving: 249 Cal.; 19g Protein; 16g Fat; 10g Carb.; 765mg Sodium; 101mg Chol.; 1g Fiber.

Tip: When purchasing asparagus, choose firm, bright green stalks with tight tips. To store, wrap in a plastic bag for 3 to 4 days in the refrigerator or store upright in one inch of water, covering the container with a plastic bag.

PASTA SALAD WITH TOMATOES AND TUNA

~Submitted by Jean, Syracuse, NY

2 cups rotelli or other short pasta (about 8 ounces)
1/2 cup prepared Italian salad dressing
1 pound fully ripened fresh Florida tomatoes, coarsely chopped (about 2 cups)
2 cups arugula leaves or other salad greens in bite-sized pieces
2 cans (6 ounces each) tuna, drained and flaked
1/3 cup pitted black olives, sliced

Cook rotelli according to package directions; drain well and transfer to a large bowl; toss with Italian dressing; cool. Stir in tomatoes, arugula, tuna and olives. Serve at room temperature.

YIELD: 4 portions (about 8 cups)

TROPICAL BEEF ON CRISP NOODLES

~Submitted by Barbara, Chula Vista, CA

1 cup flaked coconut
1 pound ground beef
1 teaspoon salt
1/4 teaspoon nutmeg
1 1/4 cups pineapple juice
2 teaspoons lemon juice
2 tablespoons corn starch
1/2 cup water
1 can (about 6 oz.) chow mein noodles
3 tablespoons salted almonds (optional)

Toss coconut in a heated frying pan until brown and crisp; remove and set aside. In the same frying pan, brown ground beef slightly, adding a small amount of oil if needed. Add salt, nutmeg, and coconut.

Combine pineapple juice and lemon juice, and add to beef mixture. Mix Cornstarch and water until smooth. Stir into beef mixture; heat and stir for about 5 minutes or until liquid is thickened and all ingredients are coated with sauce.

Arrange fried noodles on a platter and top with coconut-beef mixture. Garnish with a sprinkling of salted almonds.

Makes 4 servings.

MAPLE PECAN STICKY BUNS

~Submitted by Larry Holmes, Ontario, Canada

Dough:
?? cup warm water
4 ?? teaspoon active dry yeast (2 packages)
1/3 cup sugar
1 cup sour cream
2 eggs beaten
1 teaspoon vanilla
4 cups all-purpose flour
?? teaspoon salt
?? cup butter, at room temperature

Filling:
?? cup butter, at room temperature
?? cup brown sugar
1 tablespoon cinnamon
1 cup raisins (optional)

Maple Pecan Layer:
?? cup butter
1 cup brown sugar
1 cup maple syrup
1 teaspoon vanilla
1 ?? cups pecan pieces

For dough: pour water into large bowl. Add yeast and 1 tablespoon sugar. Stir. Let sit for 5 minutes, until bubbly. Stir in remaining sugar.

In medium bowl, blend sour cream, eggs and vanilla. Stir into yeast mixture. Add flour and salt. Stir until combined. Add butter. Beat with dough hook of electric beater or knead by hand until smooth.

Place dough in well buttered bowl. Cover; let rest at room temperature 2 hours.

Place dough on floured board and cut in half. Roll each half to ??-inch thickness, forming rectangle about 9x12 inches.

For filling: in medium bowl, blend butter, brown sugar and cinnamon. Add raisins, if using. Spread equally over each rectangle and roll lengthwise. Cut each roll into 8 equal sections.

For maple pecan layer, melt butter in small saucepan over medium-high heat. Stir in sugar until dissolved. Add syrup. Cook 5 minutes. Remove from heat and stir in vanilla.

Generously butter 2 cake pans (10-inch). Pour in syrup mixture. Sprinkle with pecans. Arrange buns evenly in pans. Cover and let rise in warm place for 1 hour.

Bake in preheated 350?° F oven 25 to 30 minutes or until golden. Cool 5 minutes at room temperature, then invert on to a serving plate. Serve warm or at room temperature.

Makes 26 sticky buns.

Source: The Toronto Star, May 19, 2004

BOB HOPE'S PEACH PAN PIE

~Submitted by Nancy, Sacramento, CA

Source: The Sacramento Bee? 

Ingredients:

Shortcake Dough:

1 cup flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/3 to 1/2 cup milk

Fruit Mixture:

6 peaches, washed, peeled and sliced
1/2 cup sugar
1/2 teaspoon salt
1/4 cinnamon
1-1/2 tablespoon butter or margarine

Instructions:

To make short cake dough: Combine flour, sugar, baking powder and salt. Cut in shortening with pastry blender or with 2 knives. Add enough milk until dough is just moistened. Pat into a heavy 8-inch skillet, allowing some of the dough to hang over the pan edges.

For the filling: Place sliced peaches over shortcake dough, arranging them in a pretty pattern. Mix together sugar, salt and cinnamon and sprinkle over fruit mixture. Dot with butter or margarine. Fold hanging dough toward center, partially covering peach slices. Bake at 425 degrees F. for 25 minutes.

Serves 8.

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For Two...

MEDITERRANEAN-STYLE BEEF STEAK SANDWICHES

~Submitted by Jean, Syracuse, NY

1 - 8 ounce can tomato sauce
1/2 cup grated parmesan cheese
2 teaspoons instant minced onion
1 teaspoon oregano
dash of garlic powder
2 large English muffins
4 cubed beef steaks
2 tablespoons oil
4 slices mozzarella cheese
1/2 teaspoon oregano
1/2 teaspoon basil
4 large stuffed green olives - sliced

Combine tomato sauce, parmesan cheese, onion, oregano and garlic powder in medium saucepan. Simmer for 5 minutes. Toast the halved English muffins. Brown the cubed steak on both sides with oil in a skillet over medium heat (approx. 7 to 10 minutes). Place the browned steaks onto English muffin halves. Spread 2 tablespoons of the tomato mixture on each steak, then cover each with a slice of mozzarella cheese. Sprinkle each with oregano and basil. Arrange the slices of olive on top. Place under broiler, 3" from heat until the cheese melts (approx. 5 minutes).

The serving size is one per person. If you are serving only two, these sandwiches freeze well.