A to Z Recipes
Newsletter

BLUEBERRY CHEESE DANISH

~Submitted by Richard, Bradenton, FL

Source: Light & Tasty magazine
10 Servings

For the Danish:
3/4 cup 1 percent cottage cheese 
1/3 cup sugar
1/3 cup 1 percent milk
1/4 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

For the Filling: 
4 ounces reduced-fat cream cheese
1/4 cup sugar
1 egg, separated
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 tablespoon water

For the Glaze: 
1/2 cup confectioners' sugar
2 teaspoons lemon juice 

In a blender or food processor, cover and process cottage cheese until smooth. Add sugar, milk, oil and vanilla; process until smooth.

Combine the flour, baking powder and salt; add to cheese mixture. Process just until dough forms a ball (dough will be sticky). Turn onto a floured surface; knead 4-5 times. Place in a bowl; cover and refrigerate for 30 minutes.

In a mixing bowl, beat cream cheese and sugar until smooth. Add egg yolk, lemon peel and vanilla; mix well. Turn dough onto a 17-in. x 13-in. piece of parchment paper. Roll into a 16-in. x 12-in. rectangle. Transfer with paper to a baking sheet.

Spread cream cheese mixture lengthwise in a 3-1/2-in.-wide strip down center of dough; sprinkle with blueberries. On each long side, cut 1-in.-wide strips about 3-3/4 in. into center. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under. Beat egg white and water; brush over dough.

Bake at 400 degrees F for 20-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over warm pastry. Refrigerate leftovers. 



CHICKEN CAESAR SALAD

~Submitted by Larry Holmes, Ontario, Canada

Caesar Dressing:*
?? cup fresh lemon juice
2 tablespoons mayonnaise
1 anchovy fillet, finely chopped
1 tablespoon red wine vinegar
?? teaspoon Dijon mustard
?? teaspoon salt
?? teaspoon freshly ground pepper
?? teaspoon crushed garlic
1/8 teaspoon hot pepper sauce
1 cup olive oil
?? cup grated Parmesan cheese

Salad:
1 teaspoon vegetable oil
12 ounces boneless, skinless chicken breast
?? teaspoon salt
?? teaspoon freshly ground pepper
6 cups assorted lettuce leaves
1 cup plain croutons
4 teaspoons grated Parmesan cheese
8 cherry tomatoes, cut in half
8 whole ripe olives

Make Caesar Dressing: Whisk together all ingredients except olive oil and Parmesan cheese. Gradually whisk in oil in a slow stead stream until blended. Whisk in cheese.

Heat grill pan over medium-high heat 1 minutes or heat broiler. Brush grill or broiler pan with vegetable oil. Sprinkle chicken with salt and pepper and cook 6 to 7 minutes per side, until cooked through. Transfer to cutting board.

Meanwhile, divide lettuce among 4 serving plates. Sprinkle each salad with croutons and Parmesan. Slice chicken and divide over lettuce. Garnish each with tomatoes and olives. Drizzle each with 2 tablespoons dressing.

Makes 4 servings.

*Recipe makes enough salad dressing for several meals; refrigerate for up to one week. 



CARAMEL CASHEW BARS

~Submitted by Jean, Syracuse, NY

Refrigerated chocolate chip cookie dough makes a base for a scrumptious nutty-caramel topping.
Kathleen Kildsig, Kiel, Wisconsin
40th Bake-Off?® Contest, 2002
$2,000

Ingredients:
1(18-oz.) roll Pillsbury?® Refrigerated Chocolate Chip Cookies
1(11.5-oz.) pkg. milk chocolate chips
1(16-oz.) container (1 1/2 cups) caramel apple dip
3cups crisp rice cereal
1 1/4cups chopped cashews

Prep Time: 20 Minutes (Ready in 1 Hour 25 Minutes)

Preparation Directions: 
1. Heat oven to 375?°F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 13x9-inch pan.

2. Bake at 375?°F. for 10 to 18 minutes or until light golden brown. Cool 15 minutes.

3. In large saucepan, combine 1 cup of the chips and 1 cup of the dip. Cook over medium heat until melted and smooth, stirring constantly. Remove from heat. 
Stir in cereal and cashews. Spread over cooled crust.

4. In small saucepan, combine remaining 1 cup chips and 1/2 cup dip. Cook over medium heat until melted and smooth, stirring constantly. Spread over cereal 
mixture. Refrigerate 30 minutes or until set. Cut into bars.

36 bars
NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1 Bar
Calories 200
Calories from Fat 90
% DAILY VALUE
Total Fat 10g 15 %
Saturated 4g 20 %
Cholesterol l4mg 1 %
Sodium 150mg 6 %
Total Carbohydrate 24g 8 %
Dietary Fiber 1g 4 %
Sugars 15g
Protein 3g

Vitamin A 0 %
Vitamin C 4 %
Calcium 2 % Iron 6 %

DIETARY EXCHANGES: 1 Starch, 1/2 Fruit, 2 Fat 
OR 1 1/2 Carbohydrate, 2 Fat



CHICKEN AND SPINACH CAKES

~Submitted by Ann, Montreal, Quebec, Canada

These will remind you of crab cakes (no crab, of course); this recipe is well worth the effort. Smaller cake would make a wonderful appetizer for a party and larger one for a luncheon entree.

Ingredients 
1/4 cup plus 2 Tablespoons olive oil 
1/4 pound shallots, thinly sliced, divided 
1/4 pound bacon, coarsely chopped 
1-1/2 pounds boneless, skinless chicken breasts 
One 10-ounce package frozen chopped spinach, thawed & squeezed dry 
6 Tablespoons heavy cream 
1-1/3 cups fresh bread crumbs, divided 
1-1/2 teaspoons freshly ground black pepper 
1/4 teaspoon salt 
1/4 teaspoon cayenne pepper

In a large saucepan, heat 2 tablespoons olive oil. Add the sliced shallots and cook over moderate heat until light golden, 5 to 7 minutes. Set aside.

Place bacon in food processor and pulse until finely chopped. Transfer bacon to a large bowl. Add chicken (in 2 batches) to the food processor and pulse until minced. Add to the bowl with the bacon. Next add thawed spinach, heavy cream, 1/3 cup bread crumbs, cooked shallots, 1 teaspoon black pepper, salt and cayenne. Mix to thoroughly blend the ingredients. Form 1/4 cup if mixture into little round cakes. (May freeze at this point for future use.)

Preheat oven to 400 degrees. In a shallow bowl, mix 1 cup bread crumbs with the remaining 1/2 teaspoon black pepper. Coat the cakes with the bread crumbs.

Heat 2 tablespoons olive oil in a large skillet over moderately high heat. Add 8 of the cakes and fry, turning once until browned, about 3 minutes per side. Transfer to a baking sheet. Repeat with remaining chicken cakes. Bake the cakes for about 10 to 12 minutes until firm and done. Serve warm.

Serves: 12.



PORK ROAST WITH POTATOES AND ONIONS

~Submitted by Angelique, TX

Source: Fix-It and Forget-It Cookbook

2 1/2 -3 lb. boneless pork loin roast
1 large garlic clove, slivered
5-6 potatoes, cubed
1 large onion, sliced
3/4 cup broth, tomato juice, or water
1 1/2 Tbsp. soy sauce
1 Tbsp. soy sauce
1 Tbsp. cornstarch
1 Tbsp. cold water

1. Make slits in roast and insert slivers of garlic. Put under broiler to brown.

2. Put potatoes in slow cooker. Add half of onions. Place roast on onions and potatoes. Cover with
remaining onions.

3. Combine broth and soy sauce. Pour over roast.

4. Cover. Cook on Low 8 hours. Remove roast and vegetables from liquid.

5. Combine cornstarch and water. Add to liquid in slow cooker. Turn to High until thickened. Server over sliced meat and vegetables.

Variation: Use Sweet Potatoes instead of white potatoes.

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...

NEW ENGLAND CLAM CHOWDER
Serves 2

3 ounces salt pork, rind discarded and the salt pork cut crosswise into 1/4-inch strips
1 onion, chopped
2 small red potatoes
1 cup water
25 shucked medium hard-shelled clams, reserving 3/4 cup liquor, chopped*
1 and 1/2 cups half-and-half, scalded

*If shucked fresh clams are not available, a 6??-ounce can minced clams, drained, and 3/4 cup bottle clam juice may be substituted.

Rinse the salt pork and pat it dry. In a heavy saucepan saut?© the salt pork over moderately high heat, stirring, until it is golden, transfer it with a slotted spoon to paper towels to drain, and pour off all but 1and 1/2 tablespoons of the fat. In the fat remaining in the pan cook the onion over moderately low heat, stirring, until it is softened and stir in the potatoes, cut into 1/2-inch cubes, and the water. Simmer the mixture, covered, for 10 minutes, or until the potatoes are just tender, and boil it, uncovered, for 12 minutes, or until most of the liquid is evaporated. Stir in the clams and the reserved liquor and simmer the mixture for 2 minutes. Stir the half-and-half and the salt pork into the clam mixture and season the chowder with salt and pepper.