A to Z Recipes
Newsletter

TURTLE CAKE

~Submitted by Angelique, TX

(It's GOOD and MOIST)

1 box German Chocolate Cake Mix
1 cup nuts (walnut is my preference, but your choice)
1 pkg chocolate chips
1/2 stick butter
1 pkg caramels
1 can sweetened condensed milk

Bake 1/2 cake batter. Melt caramel, milk and butter in a separate pan.

Pour over baked cake. Add nuts and chips.

Pour remaining batter over mix and bake half the amount of time indicated on cake mix box.




SHRIMP & ASPARAGUS STIR-FRY

~Submitted by Larry Holmes, Ontario, Canada

2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
?? pound asparagus, cut in 1 ??-inch lengths
1 pound large or medium shrimp, peeled
?? cup dry white wine
2 tablespoon each soy sauce and oyster sauce
?? sweet red pepper, cut into slivers
sesame seeds (optional)

Cook garlic and asparagus in hot oil 2 minutes. Add shrimp. Cook until pink, about 3 minutes.

Add wine and sauces to shrimp. Bring just to a boil. Stir in red pepper and serve immediately. Sprinkle with sesame seeds.

Serves 4




SPICY-SWEET DEVILED EGGS

~Submitted by Richard K, Bradenton, FL

photo)

1 dozen hard-cooked eggs, peeled
1/2 cup mayonnaise
3 tablespoons mango chutney
1/8 teaspoon ground red pepper
Kosher salt to taste
Garnish: sliced fresh chives

Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in mayonnaise, chutney, and red pepper until blended. Spoon yolk mixture evenly into egg white halves. Sprinkle evenly with desired amount of salt. Garnish, if desired. Chill until ready to serve.

Yield: Makes 10 to 12 servings

Southern Living, SEPTEMBER 2004




CRISP BEET AND CUCUMBER SALAD

~Submitted by Pat, Auburn, WA

(Originally submitted for the Red, White, and Blue Theme)

Makes 6 (1/2-cup) servings

Sweet vinaigrette dressing mingles with the earthy flavor of beets in this chilled salad.

4 to 6 beets (1-3/4 lb)
3 cups ice
3 cups cold water
2 tbsp. red wine vinegar
4 tsp. oil
4 tsp. brown sugar
2 tsp. sweet hot mustard
1/4 tsp. salt
Dash cloves
6 romaine lettuce leaves
1/2 cup chopped seeded cucumber

In medium saucepan, combine beets and enough water to cover. Bring to a boil. Reduce heat to low; cover and simmer 25 to 30 minutes or until beets are tender. Drain.

In large bowl, combine ice and 3 cups cold water. Add beets; let stand until cool. Drain. Peel beets; cut into 1/4-inch slices.

In large bowl blend vinegar, oil, brown sugar, mustard, salt and cloves with wire whisk. Add sliced beets; toss gently to coat. Cover; refrigerate 1 hour or until thoroughly chilled.

To serve, line 6 individual salad plates with lettuce leaves; top with beet mixture. Sprinkle each serving with 2 tbsp. chopped cucumber.

Nutrition information per 1/2-cup serving: 80 calories; 3 g total fat, 0 g saturated; 0 mg cholesterol; 180 mg sodium; 12 g carbohydrates, 3 g dietary fiber, 8 g sugars; 2 g protein

Dietary exchanges: 2 vegetables, 1/2 fat




TURKEY RUBY

~Submitted by Barbara, Chula Vista, CA

1/3 cup flour
1 teaspoon salt
1 - 2 1/2 to 3 pound turkey breast, cut into serving size pieces
4 tablespoons butter or margarine
1 1/2 cups fresh cranberries**
3/4 cup sugar
1/4 cup chopped onion
1 teaspoon grated orange peel
3/4 cup orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Mix together flour and salt; coat turkey pieces with this mixture. Brown in melted butter in skillet, turning once.

Meanwhile, combine remaining ingredients in a saucepan; bring to a boil. Pour over turkey. Cover and cook slowly for 35 to 40 minutes or until turkey is tender.

Makes 6 servings.

Note: I have made this using 1 cup dried cranberries in place of the fresh and it was good.




CORN FLAKES CRISPIES
(Oh Henry Bars)

~Submitted by Margo, SW CO

1 c corn syrup
1 c brown sugar
1 c peanut butter
2 c peanuts
7 c corn flakes
1/2 pkg each chocolate and butterscotch chips

Mix the corn syrup, brown sugar and peanut butter together in a saucepan. Bring to a boil while stirring. Turn off burner. Add peanuts. Mix well. Mix in the corn flakes. Press mixture onto a cookie sheet. Melt together 1/2 pkg each chocolate and butterscotch chips in a microwave or double boiler. Spread on the mixture. Let cool in fridge, then cut into squares.




CRUNCHY COLE SLAW

~Submitted by Edna, Decatur, IL

1 bag cole slaw mix
4-6 green onions, diced
1 pkg Ramen noodles, Beef Flavor
1 c sliced almonds (toasted 10 min at 350)
1 c salted roasted sunflower seeds

Dressing Mix:
1/2 cup salad oil
1/3 c vinegar
1/2 cup sugar
Flavor packet from Ramen Noodles

Combine all ingredients...best to make dressing the day before.

Mix slaw with onions. Crunch up Ramen noodles to separate. Add Ramen noodles, toasted almonds, and sunflower seeds to slaw mix. Stir in dressing. Serve immediately.

Serves 6-8




AGGRESSION COOKIES

~Submitted by Brenda, AL

Here is another great cookie recipe. You get to get all frustrations out. Makes 5 1/2 dozen cookies.

3 cups dry oatmeal
1 1/2 cups brown sugar (dark or light)
1 1/2 cups self rising flour
1 1/2 cups butter

Dump all ingredients in a large bowl. Mash, knead and pound it.

Roll dough into small balls. Bake on cookie sheet at 350 for 10 to 12 minutes.

I also made another batch and added: 1 cup walnut pieces and 6 oz raisins.




IMPOSSIBLE LASAGNA PIE

~Submitted by Ann, FL

1/3 cup ricotta or creamed cottage cheese
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup spaghetti sauce
1/2 teaspoon salt
1/2 cup Bisquick
1 cup milk
2 eggs
Additional spaghetti sauce, heated, if desired

Heat oven to 400?°. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses. Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.

Makes 8 servings

High Altitude (3500-6500 ft): Heat oven to 425?°. Decrease milk to 3/4 cup. Increase first bake time to 35-40 min.

1 Serving: 260 calories (135 calories from fat); 15 g fat (7g saturated); 100 mg cholesterol; 510 mg sodium; 10 g carbohydrate (0 g dietary fiber); 20 g protein.

Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."

For Two...

ASPARAGUS PARMESAN

A Good Cooking Recipe!
Recipe by: Chef John J. Vyhnanek

Serves: 2

Preparation time: about 15 minutes

Ingredients:

16 spears asparagus, trimmed, peeled and blanched in boiling salted water
1 tbsp. parmesan cheese, grated
1 egg, large, beaten + 1 tbsp. cold water
1/2 cup flour
1 cup bread crumbs, fresh made, crust removed
1/2 tsp. garlic, freshly minced and peeled
1/2 tsp. salt
1 pinch ground white pepper

Preparation:

Trim, peel and blanch the asparagus in boiling salted water for one minute. Remove and cool in cold water; drain well. Dip the spears in the flour that has been seasoned with the salt and pepper, then into the beaten egg and water mixture, then into the bread crumbs (to which the grated cheese and garlic has been added); coat well with the crumbs. In a frying pan heat the oil over medium-high heat, add half of the spears and saut?© on all sides until golden in color, drain on paper towels and keep warm while you cook the remaining spears. Serve with a marinara sauce and additional grated cheese over freshly cooked thin spaghetti.