A to Z Recipes
Newsletter

TEXAS PETAL SAUCE
(Dipping)

~Submitted by Angelique, TX

?? cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons catsup
?? teaspoon paprika
?? teaspoon dry oregano
dash black pepper
dash cayenne

Mix well. Enjoy.




MORNING GLORY MUFFINS

~Submitted by Jean, Syracuse, NY

1 1/4 cup sugar
2 1/4 cup flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
3/4 cup raisins
4 large grated carrots (2 cups)
1 apple, shredded
8 ounces crushed pineapple, drained
1/2 cup pecans or walnuts
3 eggs
1 cup vegetable oil
1 teaspoon vanilla

Sift together the sugars, flours, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots, nuts, and stir to combine. In a separate bowl whisk the eggs, oil, and vanilla. Pour this mixture into the bowl with the dry ingredients and stir to blend well. Spoon mixture into cupcake tins lined with muffin papers. Fill to brim of each cup. Bake in preheated 350? oven for 35 minutes. Toothpick inserted into the middle of muffin will come out clean when muffins are done. Cool muffins in pan for 10 minutes then turn out on rack to cool. Yield is 16 muffins. Muffins improve even more after 24 hours. Freezes well.




FRESH TOMATO SAUCE

~Submitted by Tena, MO

1 1/2 teaspoons garlic, minced

1 1/2 tablespoons fresh basil leaves, minced

2 teaspoons olive oil

1 1/2 tablespoons balsamic vinegar

4 pounds (about 8 large) tomatoes, peeled, seeded, and chopped

In a large heavy skillet cook the garlic and the basil in the oil over moderate heat, stirring, for 1 minute, add the vinegar, and simmer the mixture for 1 minutes. Add the tomatoes and simmer the mixture, stirring occasionally, for 30 minutes, or until it is thickened slightly. Force the sauce through a food mill fitted with the medium disk set over a bowl and season it with salt and pepper. Makes about 2 1/2 cups.




CHOCOLATE-GLAZED BANANA CAKE

~Submitted by Patricia Collins, LA

2 1/2 cup cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 medium, ripe bananas, mashed
2/3 cup sour cream
1 teaspoon vanilla
23 cup butter, softened
1 2/3 cups sugar
2 large eggs
Nuts**

Glaze and Garnish

2 ounces (2 squares) semisweet chocolate,
coarsely shopped
1 tablespoon sugar
1/4 cup sour cream
1/3 cup chopped walnuts.

1. Preheat oven to 350 degrees. Grease a 9 inch tube pan. Dust with flour; tap out excess.

2. Mix together flour, baking powder, baking soda, and salt.

3. Mix together bananas, sour cream, and vanilla.

4. Beat together butter and sugar at medium speed until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition.

5. At low speed, alternately add flour mixture and banana mixture to butter mixture, beating until smooth. Pour batter into prepared pan.

6. Bake cake until a toothpick inserted near center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely.

7. To prepare glaze, in a small saucepan, melt chocolate over low heat, stirring constantly. Stir in sugar. Remove from heat; stir until slightly cooled. Stir in sour cream until smooth. Drizzle glaze over top of cake. Sprinkle with nuts.

** You may add 2/3 cup chopped nuts. I would add them with the flour mixture.




NASTY SPIDER CAKE

~Submitted by Maxine, PA and FL

(Originally submitted for the Wild 'n Weird Recipes Issue)

1 Cake mix
1 pkg Green Jell-O prepared
Black frosting
8 Licorice sticks
8 Gumdrops

Take your average cake mix. Bake it up in 2 metal bowls--1 bigger than the other. Once unmolded, cut the bigger one (the "body") in half, horizontally. CAREFULLY scoop out an adequate cavity in each half. FILL with well-whipped set green Jell-O, and reattach the halves. Frost black, arrange on serving platter. Use licorice sticks as legs. Use 2 BIG green gumdrops and 6 little ones as eyes. When the cake is cut into, it spurts green goop, just like a real spider when stepped on.




MACARONI SALAD

~Submitted by Brenda, AL

1 lb elbow macaroni
2 green onions, chopped
1/2 cup chopped green pepper
3/4 cup mayo or salad dressing
1 medium dill pickle or sweet relish
2 stalks chopped celery
3 chopped boiled eggs
salt and pepper to taste
Paprika

Cook macaroni according to package directions. Drain well. Mix in onion, green pepper, celery, eggs, relish or pickle. Mix well. Add mayo and salt and pepper. Mix well. Sprinkle paprika on top. Chill and serve cold.




POTATO CRUST QUICHE

~Submitted by Donna, TX

(From Taste of Home Magazine)

1 pkg. (24 oz) frozen shredded hash brown potatoes, thawed
3 Tbsp. margarine, melted
1 cup cheese, shredded
1 cup sausage, crumbled
4 eggs
1 cup milk
1/2 tsp. salt

Pat hash browns with paper towel to remove excess moisture. Press into a well greased 9-inch pie plate; brush with margarine. Bake at 425 degrees for 20-25 minutes or until lightly browned. Reduce heat to 350 degrees.

Sprinkle cheese and sausage into the crust. In a bowl, beat the eggs, milk, and salt; pour over sausage. Bake for 20-25 minutes or until a knife at the center comes out clean.

Let stand for 5 minutes before cutting.

Yield: 6-8 servings

(This is great for company. My friend used this recipe and baked the potato crust the night before and added the rest of the ingredients the next morning and cooked it slightly longer.)




GRANA PADANO ONION CHEESEBURGER

~Submitted by Larry Holmes, Ontario, Canada

Grana padana is a mild, hard cheese that's grainier than parmigiano.

1 tablespoon canola oil
1 pound onions, thinly sliced in rounds
salt
1 pound ground beef or sirloin
2 cups grated grana padano
oil for grilling or frying
4 sesame hamburger buns
ketchup to taste

Heat oil in medium non-stick skillet over medium-high. Cook onions, stirring, 5 minutes. Sprinkle with salt. Reduce heat to medium. Cook stirring occasionally until starting to caramelize, about 15 minutes.

Meanwhile, place beef on cutting board. Sprinkle with 1 cup cheese. Using hands, work mixture until well blended. Divide into 4 patties, each about ??-inch thick. Sprinkle ?? cup cheese over tops of each burger, patting deeply into the meat. Flip burgers; repeat with remaining ?? cup cheese.

Lightly oil grill or skillet over medium-high heat. Cook burgers to 160?° F., about 6 minutes per side. (When turning, scrape thin spatula along grate or skillet bottom as you pick up burgers, keeping exterior cheese pressed against burgers.)

Toast or warm buns. Serve burgers on buns topped with onions and ketchup.

Makes 4

Source: The Toronto Star

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...

HAM AND TATER TOT BREAKFAST CASSEROLE

~Submitted by Jean, Syracuse, NY

Slow Cooker
Serves:2

1/3 pound frozen tater tots
1/6 pound diced ham
1/6 cup chopped onion
1/6 cup green pepper diced
1/4 cup shredded cheddar
2 eggs
1/6 cup milk

In crockpot, layer ingredients in order: tater tots, ham, onions, green pepper and cheese. Repeat two more times, ending with a layer of cheese. In a bowl, beat eggs and milk. Salt and pepper to taste. Pour mixture over layers in crockpot. Cover and cook on LOW for 8-10 hours.