A to Z Recipes
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IMPOSSIBLY EASY TACO PIE

~Submitted by Pat, Minden, NV

This recipe is from the Betty Crocker Bisquick Impossibly Easy Pies. My family loves it and I hope our A2Z family will enjoy it too.

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1 1/4 oz.) taco seasoning mix
1 can (4 1/2 oz.) chopped green chilies, drained
1/2 cup Original Bisquick mix
1 cup milk
2 eggs
3/4 cup shredded Monterey Jack or Cheddar cheese (3 oz.)
Salsa, if desired
Sour cream, if desired

Heat oven to 400 degrees. Spray pie plate, 9 x 1 1/4 inches, with cooking spray. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix (dry). Spread in pie plate, Top with chilies.

Stir Bisquick mix, milk and eggs in medium bowl with wire whisk or fork until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Serve with salsa and sour cream.




ICED SPICE COFFEE

~Submitted by Maxine, PA and FL

6 cinnamon sticks
8 cloves
1 tablespoon grated orange peel
1 pot extra-strong coffee or espresso
Half-and-half (optional)
Brown sugar (optional)

Brew enough coffee for 6 servings. While it is still very hot, transfer coffee to saucepan and add cinnamon, cloves and orange peel. Cover and let steep for 1 hour.

Strain out and discard spices and peel. Chill. To serve, fill glasses with cracked ice, pour in coffee, top off with half-and-half, and sprinkle brown sugar on top.

Source: The Complete Spice Book




TANGERINE PEEL CHICKEN

~Submitted by Vicki, Sarasota, FL

2 lbs. boneless chicken breast meat

Chicken Marinade

2 tbsp. soy sauce
2 tbsp. rice wine
1?? tsp. sesame oil
1 tsp. minced ginger root
1 tbsp. water
1?? tbsp. cornstarch

2 cups peanut, safflower or corn oil
2 tbsp. dried chili peppers, cut into ?? inch pieces, seeds removed
6 strips dried tangerine or orange peel about 2 inches long, softened in hot water for 20 minutes and shredded

Chicken Sauce

3 tbsp. soy sauce
2 tbsp. rice wine
1?? tsp. sesame oil
1 tbsp. clear rice vinegar
2 tsp. sugar
?? tsp. freshly ground black pepper
?? cup chicken broth or water
1?? tsp. cornstarch

1. Remove the skin and any fat from the chicken and cut the meat into 1 inch cubes. Place the cubes in a bowl, add the chicken marinade, toss lightly, and let marinate for at least 20 minutes.

2. Heat a wok, add the oil, and heat the oil to 375??. Add half the chicken meat and cook, stirring constantly over high heat, until the meat changes color. Remove with a handled strainer, and drain. Reheat the oil. Cook the remaining chicken in the same manner. Remove the oil from the wok, reserving 2 tbsp.

3. Reheat the wok, adding the 2 tbsp. of oil, and heat until very hot. Add the dried pepper pieces and the tangerine peel shreds; stirring for about 15 seconds over high heat, stirring constantly until the peppers turn black. Add the chicken sauce and cook, stirring constantly, until the sauce is thick. Add the chicken meat, toss lightly to coat the pieces, and transfer the mixture to a platter. Serve immediately.

Source: Classic Chinese Cooking by Nina Simonds




RED, WHITE, AND BLUE CHICKEN SALAD

~Submitted by Jessica, Corfu, Greece

(Originally submitted for our "Red White and Blue" theme issue)

4 c 1-inch cubed cooked chicken
1 c dried blueberries
1 c dried cranberries
1/2 c slivered almonds, toasted
1/2 c mayonnaise
1/4 c dairy sour cream
1/4 c bottled chutney
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Salad greens, torn into bite-sized pieces

Combine chicken, dried blueberries, cranberries and almonds together in a large mixing bowl. In a small mixing bowl, combine mayonnaise, sour cream, lemon juice, chutney, salt and pepper; add to chicken mixture and toss well. Cover and chill. Serve on a bed of torn salad greens.

Makes 6 servings.




CHERRY PINEAPPLE BARS

~Submitted by Mary, TN

2 cups sifted flour
1 cup packed brown sugar
1/2 tsp. salt
1 cup butter or oleo
1/2 cup granulated sugar
2 tbsp. cornstarch
1 - 8-3/4 ounce can crushed pineapple
2 beaten egg yolks
1 cup chopped maraschino cherries

Combine flour, brown sugar and salt. Cut in oleo until crumbly. Set aside 1 cup of mixture. Press remaining in bottom of a 13 x 9 x 2 pan. Bake at 350 degrees for 15 minutes. Cool while preparing topping. In saucepan, combine sugar and cornstarch. Stir in undrained pineapple and egg yolks. Cook over medium heat until thick and bubbling, stirring constantly. Remove from heat, stir in cherries. Spread over cooked layer. Sprinkle on remaining crumbs. Bake at 350 degrees for 30 minutes. Cool, cut into bars.

Makes 2-1/2 dozen.




CARAMEL CORN

~Submitted by Margo, SW CO

250*F

1 c (2 sticks) butter or margarine
2 c firmly packed brown sugar
1/2 c light or dark corn syrup
1 tsp salt
1 tsp vanilla
1/2 tsp baking soda
6 quarts popped corn

Melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake in 250*F oven for 1 hour, stirring every 15 minutes. Remove from oven; cool completely. Break apart.

Makes about 5 quarts caramel corn.

Source: Extra Special - 'Specially for Little People Section - from the cookbook entitled "Sharing with You and Others", Catholic Women's League, Mary Queen of Peace Council, Pierrefonds, Quebec, November, 1999.




FAN-TAN ROLLS

~Submitted by Larry Holmes, Ontario, Canada

?? cup butter
1 cup milk
1 package active dry yeast
2 teaspoons granulated sugar
?? cup warm water (105?° - 115?° )
4 cups all-purpose flour
1 ?? teaspoons salt

Glace:
3 tablespoons butter, melted

In a small saucepan, melt the butter with milk over medium heat. Remove from heat; cool to lukewarm (95?°-105?° F.

In a large bowl, dissolve yeast and sugar in the warm water. Let stand until foamy, 5 to 10 minutes. Stir the butter mixture into the yeast mixture. In medium bowl, mix together the flour and salt.

Using heavy-duty electric mixer fitted with paddle attachment and set on low speed, beat flour mixture, ?? cup at a time, into butter-yeast mixture until a stiff dough forms, 5 to 10 minutes.

Turn dough out onto floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 hour.

Grease 12 to 15 standard muffin-pan cups. Punch down dough. Turn out onto a lightly floured surface and kneed for 1 to 2 minutes. Using a lightly floured rolling pin, roll the dough into a 25x12-inch rectangle, Cut the rectangle lengthwise into 5 equal strips, each about 2 ?? inches wide; brush with glaze.

Stack the strips on top of each other. Put the dough stack crosswise into 12 or 15 even pieces. Place 1 dough stack in each prepared muffin-pan cup, with the short cut side down. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 400?° F/ Bake until golden, 15 minutes. Transfer the rolls to a wire rack to cool slightly. Serve warm.

Makes 12 or 15 rolls.

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For Two...

EAST-WEST BARBECUED CHICKEN

~Submitted by Larry Holmes, Ontario, Canada

Cooking for Two especially for Twain Foust ~Larry

1 2 ?? - to 3-pound chicken, cut up into 4 pieces, wings removed
2 teaspoons Dijon mustard
?? cup orange juice
1 tablespoon olive oil
?? teaspoon dried crushed red pepper
?? cup chili sauce
?? cup hoisin sauce

Place chicken in baking pan. Season with salt and pepper. Place mustard in small bowl. Whisk in orange juice, oil and dried red pepper. Pour over chicken, turning to coat. Let stand for 20 minutes. Combine chili sauce and hoisin sauce in small bowl. Set aside

Prepare barbecue (medium-high heat) or preheat broiler. Grill chicken until just cooked through, about 10 minutes per side. Brush 1 side with chili sauce mixture and grill until beginning to brown, about 3 minutes. Brush second side with sauce and grill until beginning to brown.

Serve hot.

Offer with baked potatoes or garlic bread.

Serves 2 but may be doubled.