A to Z Recipes
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BARBECUE SAUCE

~Submitted by Edna, Decatur, IL

This does not go well with pork, but does well with most any other meat, especially chicken.

1/2 cup catsup
1/3 cup vinegar
1/2 cup packed brown sugar
1 cup sugar
1 tbS butter
2 tbs Worcestershire sauce
2 tbs lemon juice
2 tsp salt
2 tsp dry mustard
1 tsp paprika
1/4 tsp thyme
1/2 tsp black pepper
1/4 tsp coriander
1/4 tsp cumin
1/4 tsp ginger
1/4 tsp red pepper
2 finely chopped onions

Mix in a sauce pain, bringing it to a boil. Reduce heat, simmering for 10 min. Makes a little over a cup.

NUTTER BUTTER FROZEN PEANUT BUTTER PIE

~Submitted by Mary B, MI

Crust:
24 Nutter Butter sandwich cookies
3 tablespoons butter, melted

Filling:
1 package (8oz.) softened cream cheese
1 cup creamy peanut butter
3/4 cup sugar
1 tablespoon vanilla
1 (8oz.) tub Cool Whip, thawed and divided

Crush cookies in zipper-style bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and sides of 9" pie plate.

Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 1 1/2 cup whipped topping. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can cut easily. Garnish with remaining whipped topping and additional cookies, if desired.

Special extra: Just before serving, drizzle chocolate flavored syrup on plates.

EASY-DOES-IT SWISS STEAK

~Submitted by Ingrid, Coos Bay, OR

3 tbsp. vegetable oil
2 pounds round steak, 1-inch thick
1/4 cup flour
1 envelope onion soup mix
1 8 oz. can tomato sauce
1/2 cup water

Pour oil in 7 1/2 x 12 baking dish. Place in oven at 400. While dish and oil heat, trim steak and pound 2 tbsp. flour into each side. Place in heated baking dish; turn to coat both sides. Sprinkle on soup mix. Pour tomato sauce mixed with water over all. Cover tightly. Reduce oven temperature to 325. Bake 2 1/2 to 3 hours until fork tender. Skim excess fat from gravy. Makes 6 servings.

ASPARAGUS STIR FRY

Serves 6

~Submitted by Carol, No. CA

Ingredients:
1 1/2 pounds fresh asparagus
1 tablespoon peanut oil
3/4 cup chicken broth -- divided
1 tablespoon cornstarch
1 teaspoon sugar
2 tablespoons soy sauce
1/2 cup cashews, coarsely chopped & toasted

Preparation:
Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Diagonally cut asparagus into 1-inch pieces and set aside. Cook asparagus in peanut oil in a large skillet over medium-high heat 2 minutes, stirring constantly. Add 1/4 cup chicken broth to skillet; cover and cook 4 minutes or until asparagus is crisp-tender. Combine remaining 1/2 cup chicken broth, cornstarch, sugar, and soy, stirring until smooth. Add to asparagus mixture, stirring constantly. Boil one minute. Add cashews.

LADY BALTIMORE CAKE - 1906

(NOT TNT!)

~Submitted by Ann, FL

Patricia Bunning Stevens, author of Rare Bits ~ Unusual Origins of Popular Recipes, says this cake gets its name from the novel Lady Baltimore, written by Owen Wister in 1906. Supposedly, Wister was served this cake in the Women's Exchange tea room in Charleston, South Carolina. This recipe is adapted from Rare Bits. Stevens says that Wister mentions only nuts in his novel but that figs and raisins were traditional.

INGREDIENTS

CAKE

1/4 cup plus 2 tablespoons butter
1/4 cup plus 2 tablespoons vegetable oil
1-1/2 cups sugar
2-1/4 cups sifted cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
1/2 cup water
1-1/2 teaspoons almond extract
4 egg whites

FILLING AND FROSTING

2-1/2 cups sugar
1 tablespoon light corn syrup
1 cup water
3 egg whites
1 teaspoon vanilla
1/2 cup chopped walnuts
1/4 cup chopped raisins
1/4 cup finely chopped figs

Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans. Have all ingredients at room temperature.

FOR THE CAKE

Cream together butter, shortening and sugar at low speed until light, smooth and fluffy.

Sift together flour, baking powder and salt. Mix milk, water and almond extract. Add flour mixture to creamed mixture alternately with liquid, beginning and ending with flour.

Beat egg whites at high speed until stiff peaks form; fold into batter. Divide batter equally between prepared pans. Bake 25 to 35 minutes or until no imprint is left when layers are lightly touched in the middle. Cool 10 minutes in pans, then turn out and complete cooling on cake rack.

FROSTING AND FILLING

Combine sugar, corn syrup and water in a heavy saucepan and heat to 242 degrees.

While syrup is cooking, beat egg whites at high speed until stiff enough to hold a peak. Pour syrup slowly over egg whites, beating constantly. Add vanilla. Continue beating until mixture will hold its shape.

Combine nuts and fruits in a small bowl. Add just enough frosting to bind; use between layers. Cover tops and sides of cake with the remaining frosting.

CHEESE & CRAB STUFFED PASTA SHELLS

~Submitted by Larry Holmes, Ontario, Canada

Sauce:
2 tablespoons butter
1 medium onion, chopped
1 can tomato sauce (14 ounces)
1 teaspoon Italian seasonings

Pasta Shells:
1 box jumbo pasta shells (about 30)
2 cups cottage cheese
2 cups shredded mozzarella cheese
1 egg lightly beaten
1 can crab, drained and rinsed
2 green onions, finely sliced
?? teaspoon pepper
?? cup grated, Parmesan cheese

Sauce: Using a medium skillet saut?© onion in butter until softened. Add tomato sauce and seasoning. Simmer 10 minutes. Reserve 1 cup of sauce; pour remaining sauce into a large baking dish.

Pasta Shells: Preheat oven to 350?° F. Cook pasta shells according to package instructions. Drain and rinse with cold water. Prepare filling by combining cottage cheese, mozzarella, egg, crab, onions and pepper. Spoon a tablespoon of stuffing into each pasta shell. Arrange in single layer over sauce in baking dish. Sprinkle with Parmesan cheese. Cover and bake for 30 minutes. Serve with reserve sauce.

Serves 6 to 8.

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For Two...

ARTICHOKE HEART SOUP

~Submitted by Tena, MO

10 ?? ounce can artichoke hearts, drained
1 cup chicken broth
1 to 2 teaspoons fresh lemon juice to taste
?? cup heavy cream
freshly ground white pepper to taste
?? cup chopped walnuts
2 tablespoons unsalted butter

Combine artichoke hearts, broth and lemon juice. Bring to a boil, and simmer for 15 minutes. Puree and strain through fine sieve back into pan. Stir in the cream, the white pepper, and salt to taste and simmer the soup for 5 minutes. In a small skillet cook the walnuts in the butter over moderate heat, stirring, until they are golden. Serve soup and sprinkle walnuts on top.

Serves 2.