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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Using my Texas vernacular, I've slept like a big dog this weekend. I was able to sleep until my natural "alarm clock" sounded. I almost never do that and it felt really good. Trey and I will go see my mom today and we're happy about that. We will also see Joanna and 3 of my grands (Ashley, Stephanie, and Joseph). Life is good.

The current Monthly Theme topic is The Other White Meat. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes.

We'll see you here again on Wednesday, God willing.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

Leadership is based on a spiritual quality; the power to inspire, the power to inspire others to follow. ~ Vince Lombardi

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Senior Citizen Discount

~Shared by Mary H., Montreal, Canada

"$5.37." That's what the kid behind the counter at Taco Bell said to me.

I dug into my pocket and pulled out some lint and two dimes and something that used to be a Jolly Rancher. Having already handed the kid a five-spot, I started to head back out to the truck to grab some change when the kid with the Elmo hairdo said the hardest thing anyone has ever said to me. He said, "It's OK. I'll just give you the senior citizen discount."

I turned to see who he was talking to and then heard the sound of change hitting the counter in front of me. "Only $4.68," he said cheerfully.

I stood there stupefied. I am 56, not even 60 yet. A mere child! Senior citizen?

I took my burrito and walked out to the truck, wondering what was wrong with Elmo. Was he blind? As I sat in the truck, my blood began to boil. Old? Me?

I'll show him, I thought. I opened the door and headed back inside. I strode to the counter, and there he was waiting with a smile.

Before I could say a word, he held up something and jingled it in front of me, like I could be that easily distracted! What am I now? A toddler?

"Dude! Can't get too far without your car keys, eh?"

I stared with utter disdain at the keys. I began to rationalize in my mind. "Leaving keys behind hardly makes a man elderly! It could happen to anyone!"

I turned and headed back to the truck. I slipped the key into the ignition, but it wouldn't turn. What now? I checked my keys and tried another. Still nothing.

That's when I noticed the purple beads hanging from my rear view mirror. I had no purple beads hanging from my rear view mirror.

Then, a few other objects came into focus. The car seat in the back seat. Happy Meal toys spread all over the floorboard. A partially eaten doughnut on the dashboard.

Faster than you can say ginkgo biloba, I flew out of the alien vehicle.

Moments later I was speeding out of the parking lot, relieved to finally be leaving this nightmarish stop in my life. That is when I felt it, deep in the bowels of my stomach: hunger! My stomach growled and churned, and I reached to grab my burrito, only it was nowhere to be found.

I swung the truck around, gathered my courage, and strode back into the restaurant one final time. There Elmo stood, draped in youth and black nail polish. All I could think was, "What is the world coming to?"

All I could say was, "Did I leave my food and drink in here"? At this point I was ready to ask a Boy Scout to help me back to my vehicle and then go straight home and apply for Social Security benefits.

Elmo had no clue. I walked back out to the truck, and suddenly a young lad came up and tugged on my jeans to get my attention. He was holding up a drink and a bag. His mother explained, "I think you left this in my truck by mistake."

I took the food and drink from the little boy and sheepishly apologized.

She offered these kind words: "It's OK. My grandfather does stuff like this all the time."

All of this is to explain how I got a ticket doing 85 in a 40. Yes, I was racing some punk kid in a Toyota Prius. And no, I told the officer, I'm not too old to be driving this fast.

As I walked in the front door, my wife met me halfway down the hall. I handed her a bag of cold food and a $300 speeding ticket. I promptly sat in my rocking chair and covered up my legs with a blankey.

The good news was I had successfully found my way home.

~ Author unknown.

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Surely everyone recalls the commercials from the National Pork Board for almost 25 years. "The other white meat" lovingly referred to pork. We love pork at my house and use it often. I have oodles of recipes to share. I hope you do, too because that's what we're doing as this month's Monthly Theme topic. Please share your recipes using pork. We will collect them through this month and publish them on the first Sunday of the following month. Be sure to use the Monthly Theme links for your submissions so I'll know where you'd like them posted, ok? It has been suggested that we limit the number of recipes posted to 10 per reader. Any extras will be saved to use in regular issues (which we sorely need!).

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your ten (10) most favorite recipes in this month's theme topic of "The Other White Meat". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday of the month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Use this email link for submitting only theme recipes: The Other White Meat.
Use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues here: A to Z Recipes Theme Issues

The theme issue for "The Other White Meat" has a deadline of January 31, 2012, and will be posted on February 5, 2012.

Please use this email link to submit a recipe for theme recipes: The Other White Meat. As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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To make donations using other methods, go here.

~Shared by Treva, NC

Old accountants never die, they just lose their balance.

Old actors never die, they just drop apart.

Old architects never die, they just lose their structures.

Old bankers never die, they just lose interest.

Old basketball players never die, they just go on dribbling.

Old beekeepers never die, they just buzz off.

Old bookkeepers never die, they just lose their figures.

Old cashiers never die, they just check out.

Old chauffeurs never die, they just lose their drive.

Old cleaning people never die, they just kick the bucket.

Old doctors never die, they just lose their patience.

Old electricians never die, they just lose contact.

Old hardware engineers never die, they just cache in their chips.

Old hippies never die, they just smell that way.

Old lawyers never die, they just lose their appeal.

Old limbo dancers never die, they just go under.

Old mathematicians never die, they just disintegrate.

Old musicians never die, they just get played out.

Old owls never die, they just don't give a hoot.

Old photographers never die, they just stop developing.

Old policemen never die, they just cop out.

Old schools never die, they just lose their principals.

Old sewage workers never die, they just waste away.

Old steelmakers never die, they just lose their temper.

Old students never die, they just get degraded.

Walt Disney didn't die.  He's in suspended animation.

Old preachers never die, they just ramble on, and on, and on, and on....

Old ministers never die, they just get put out to pastor...

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

FORGOTTEN CHOCOLATE CHIP COOKIES

~Shared by Mary, Roswell, NM
 
2 egg whites
2/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chocolate chips
1 cup chopped nuts
 
Beat egg whites until frothy. Add sugar and beat until sugar is dissolved. Add salt, vanilla, chips and nuts. Preheat oven to 350 degrees. Drop by teaspoon on a brown paper layer cookie sheet. Place sheet in hot oven, shut door and turn off heat. Do not open door until oven has cooled totally - preferably several hours.


BANNOCK

~Shared by Mary H., Montreal, Canada

Bannock, a quick biscuit-type of bread, is a specialty of aboriginal cooks throughout North America. For the fluffiest results, toss the ingredients together as few times as possible.  When cooking, use two spatulas to turn - one to lift and the other to support - to keep the hot oil from splashing.  Enjoy bannock with tea, or serve with soup or stew to soak up the juices.

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup each: milk and water
vegetable oil for frying

In bowl, whisk together flour, baking powder and salt.  Make a well in the centre; pour in milk and water.  Toss with fork until soft, slightly sticky dough forms.

Turn out onto floured surface; with floured hands, press into 8-inch circle.

Meanwhile, pour enough oil into cast-iron or heavy skillet to come to 1/2 inch up the side; heat over medium heat.  Fry dough, turning once, until puffed and golden, and tip of knife inserted in center comes out clean, about 8 minutes.  To serve, cut into 10 pieces.

Source: Canadian Living magazine


CORN AND CRAB SOUP

~Shared by Larry J., Spring Hill, TN

Stay warm with this seasonal seafood soup!

INGREDIENTS:

2 3 Tablespoons bacon grease or margarine
6-9 ears fresh corn, cut off cob or 1 bag frozen corn
1 large chopped onion
1 teaspoon vanilla extract
Pinch of salt
1 medium chopped bell pepper
2 3 ribs chopped celery
1 bunch chopped green onions
1 pound peeled shrimp
1 pound lump crabmeat
3 cans cream of shrimp soup
Small amount of milk for thinning
Salt, red and black pepper to taste

Sauté in grease the corn, onion, bell pepper. When onion begins to clear, add the celery and green onions. Let these two wilt, then add the shrimp and crabmeat. Sauté until shrimp are pink.

Add soup and small amount of milk to thin. Season with salt and pepper. Don't let soup boil. You want thick cream soup but you may need to add more milk.


CHIPOTLE GLAZED BEEF SHORT RIBS

~Shared by Doe, Oliver, B.C., Canada

Makes 6 servings
Marinate 8 hrs
Cook 2 1/2 hrs

2 tsp dried oregano
1tsp grd cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp blk pepper
2 garlic
4 lbs beef simmering short ribs- cut into 2 inch pieces

Chipotle Barbecue Sauce

1 tbsp oil- optional
1 onion, sliced
3 garlic, minced
3 chipotle peppers, coarsely chpd
1/4c br sugar
1/4c lime juice
2 tbsp adobo sauce
1 tbsp tomato paste
1/4 tsp salt

In lg ziploc, combine oregano, cumin, chili powder, paprika, salt, pepper & garlic. Cut ribs into individual pcs; add to spices, tossing to coat. Chill for 8 hrs up to 24 hrs.

Place ribs in roasting pan; cover & roast in 350 oven until meat is tender enough to fall off bone, 2-2 1/2 hrs. Transfer to plate. Skim fat from pan juices, reserving 1 tbsp fat for sauce. Set pan juices aside.

Chipotle Barbecue Sauce- In pot, heat reserved beef fat or veg oil over med high heat; sauté onion & garlic til softened. Add pan juices, chipotle peppers, br sugar, tomato paste, & salt; simmer over med-low heat, stirring occ, for 15 mins. Transfer to blender, puree until smooth. Place ribs on greased grill over med high heat; close lid & cook, until heated through & crisped outside, about 10 mins.


MEATLOAF WITH MUSHROOM SAUCE

~Shared by Jean, Syracuse, NY

I buy Extra-Lean Ground Beef in bulk and shape patties and meatloaves just the right size for my family.

I then wrap & freeze them.

Simply mix 1 can of Cream of Mushroom Soup & one envelope of Onion Soup Mix together. {I add a drained can of mushroom stems & pieces for variety.}

Take a frozen formed meatloaf right out of the freezer.

Put 1/2 of the Soup mixture in the bottom of your slow cooker, place meatloaf on top & pour the rest of the soup mixture over the top.

Cover and  slow cook on low for 6-8 hours depending on the size of your meatloaf.

The meatloaf keeps it's shape & gravy all is really good.

Served with a green salad and instant mashed potatoes, you can have a complete meal in minutes after you arrive home from work.


STEVE'S AWESOME BRATS

~Shared by Johnny, LA

Prep: 20 mins
Cook: 30 mins
Serves: 6

Ingredients

3 - 4 cans of American Domestic beer (Coors or Bud)
1 packet of  JOHNSONVILLE Brats (or any other quality Brat)
1 - 2 cups of BROWN sugar
2 large onions

Preparation method

1. Bring the beer to a boil in a large cooking pot. I have found that the lighter American beers (Budweiser, Coors etc) work much better that thicker stronger British beers. Slice the onions and put them and the BROWN sugar into the cooking pot. I use two cups of sugar, but the original recipe used less. Stir and let the pot bubble away until the sugar melts and the onions start to go brown and soft (do not be put off by the smell at this stage!). Then put in the Brats for about 10 - 15 minutes, making sure they are covered. When they are cooked, put them on the barbeque (medium heat)until they are brown all over. These sausages taste better if they are slow cooked and constantly rotated. As such, tend them at this stage. When they are nicely browned, put them back in the beer/onion/sugar and let simmer for 5 - 10 more minutes.

2. Serve the above on a roll with a smear of mayonnaise and a light honey mustard. DELICIOUS!

Source: Allrecipes



HEARTY EGG SCRAMBLE

~Shared by Treva, NC

PREP 15 min.
COOK 10 min.
TOTAL 25 min.
 
1/3 cup chopped onion
1/4 cup chopped green pepper
1/4 cup butter, cubed
2 medium potatoes, peeled, cooked and cubed
1 & 1/2 cups julienned fully cooked ham
6 eggs
2 tablespoons water
Dash pepper

In a large skillet, saute onion and green pepper in butter until crisp-tender. Add potatoes and ham; cook and stir for 5 minutes. In a large bowl, whisk the eggs, water and pepper; pour over ham mixture. Cook and stir over medium heat until eggs are completely set.

Yield: 6 servings.
 
Nutrition Facts One serving: (1 each) Calories: 245 Fat: 16 g Saturated Fat: 7 g Cholesterol: 251 mg Sodium: 589 mg Carbohydrate: 12 g Fiber: 1 g Protein: 14 g

Source: Taste of Home


NO-JOKE SPINACH-ARTICHOKE BURGERS

~Shared by Linda H., Rosharon, TX

A classic dip is transformed into a tangy, healthful burger.

1 pound ground chicken or turkey breast
Salt and freshly ground pepper
Zest of 1 lemon
A couple handfuls of freshly grated Parmigiano-Reggiano cheese
2 garlic cloves, 1 finely chopped and 1 peeled
One 10-ounce package frozen chopped spinach, thawed and wrung dry in a kitchen towel
1 tablespoon fresh thyme
Extra-virgin olive oil (EVOO), for liberal drizzling
4 thick-cut slices of crusty bread
Four 1/2-inch-thick slices of ripe beefsteak tomato
One 14-ounce can artichoke hearts in water, drained and thinly sliced
8 thin slices of provolone cheese

Preheat a grill, grill pan or large nonstick skillet to medium-high. If using a grill pan or skillet, preheat the broiler.

Place the ground chicken in a medium bowl and season with salt and pepper. Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine. Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.

If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove. If using a grill pan or skillet, broil the bread on both sides until toasted. Rub the toasted bread with the remaining garlic. Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.

In the last 2 minutes of the burgers’ cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone. If cooking on the grill, drop the lid to melt the cheese. If cooking on the stovetop, tent your grill pan or skillet with aluminum foil. Place a burger on top of each of the tomato slices and serve immediately.

Source: Rachael Ray


AVOCADO TZATZIKI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 large avocado, peeled and pitted
2 cloves garlic, minced
1 lemons, juiced
1/4 cup sour cream (optional)
1/2 cup chopped seeded cucumber
1/2 teaspoon red pepper flakes, or to taste
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
salt and pepper to taste
 
In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving.


CHRISTMAS SPICE COOKIES

~Shared by Bobbi, Roswell, NM

2 cups brown sugar
3/4 cup shortening
3 eggs
1 cup raisins
1 cup broken pecans
1/4 pound chopped citron
3/4 cup buttermilk
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon soda
2 teaspoons baking powder
4 1/2 cups flour

Mix fruit and nuts with 1/2 cup flour. Cream shortening and sugar. Add eggs one at a time. Beat well. Sift together the remaining dry ingredients and add alternately with the buttermilk. Stir in fruit and nuts. Drop by teaspoon on greased baking sheet. Bake at 350 degrees fo 12 to 15 minutes.


WHITE CHOCOLATE RICE PUDDING WITH CHERRIES

~Shared by Marilyn M., Canton, OH

3 cups Arborio rice

6 cups milk
1 1/2 cups cream
1 tsp. salt
1 1/2 cups sugar
3 tsp. vanilla extract
3/4 tsp. cinnamon
3 cups white chocolate, finely chopped
1 1/2 cup dried cherries
1 cup chocolate syrup
1 cup brown sugar

In a 4-quart pressure cooker, add rice, milk, heavy cream, salt, sugar, vanilla, cinnamon, and white chocolate; stir well.  Close cover securely.

Cook for 20 minutes at a low heat setting.

Open the pressure cooker and let the rice steam, uncovered.

Add dried cherries and stir in chocolate syrup.

Let stand for approximately 5 minutes. Spoon into bowls.

Sprinkle lightly with brown sugar.

Serves 5 - 6.


PORK WITH TOMATO SAUCE

~Shared by Jean, Syracuse, NY

1 - 1 1/4 lb. pork tenderloin (whole)
2 tbs. butter
1 tbs. oil
1 green bell pepper, chopped
2/3 cup dry white wine
2 tsp. Dijon mustard
1 (16 oz.) can tomatoes, chopped
Finely grated peel of 1 lemon
1 tsp. Italian seasoning
Pinch of nutmeg
Salt & pepper
Thinly pared lemon peel for garnish

Cut the pork across into 12 equal slices. Place the slices between 2 sheets of wax paper and beat with a rolling pin until they form very thin rounds. Heat the butter and oil in a large skillet, add the pork rounds and saute over high heat for 2 minutes on each side. Drain over the skillet and transfer to plate. Add the chopped bell pepper to the skillet and cook gently for about 2 minutes. Stir in white wine gradually, bring to a boil, stirring, then reduce the heat, add mustard and simmer gently for 1 minute. Add the chopped tomatoes and their juice, lemon peel, Italian seasoning and nutmeg and season with salt and pepper. Cook uncovered over medium heat for 8 minutes, stirring occasionally. Return the sauteed pork to the skillet, turn it 1 or 2 times in the sauce, then reheat gently for 15 to 20 minutes. Transfer to serving dish, sprinkle with pared lemon peel. Serves 4.


BLACK-EYED PEA BATTERED SHRIMP

~Shared by Johnny, LA

Serves 6
 
Shrimp are deep-fried every day in Louisiana, but the batters used to coat and flavor them are as varied as the cooks preparing the seafood. This recipe was created by Dr. Robert Harrington, former dean of the John Folse Culinary Institute at Nicholls State University.

Ingredients:

36 (16–20 count) shrimp, head-on
3/4 cup black-eyed peas, cooked
1/4 cup diced onion
1 tablespoon minced garlic
1/8 teaspoon ground ginger
Creole seasoning to taste
salt and black pepper to taste
granulated garlic to taste
2 large eggs
1/4 cup olive oil
1 1/4 cups beer
Louisiana hot sauce to taste
2 cups flour
1 quart vegetable oil

Method:

Peel shells from tail of shrimp, being careful not to remove head. Devein shrimp then set aside.

In a food processor, combine black-eyed peas, onion, minced garlic, ginger, Creole seasoning, salt, pepper and granulated garlic. Blend on high speed 2–3 minutes or until peas are coarsely chopped.

Add eggs, olive oil, beer and hot sauce. Blend 1–2 minutes or until puréed. Add flour and blend 1–2 minutes. Pour black-eyed pea batter into a ceramic bowl then set aside.

In a large cast iron pot or a home-style electric fryer such as a Fry Daddy®, heat 3 inches of oil to 350°F according to manufacturer’s directions. Dip shrimp bodies (not heads) into batter and allow all excess to drain. Gently place shrimp into deep-fryer and cook until golden brown and partially floating. Remove from oil and drain.

Serve hot with your favorite dipping sauce.

Source: http://louisiana.kitchenandculture.com



SLOW COOKED CORNED BEEF FOR SANDWICHES

~Shared by Treva, NC

This is an excellent recipe for party sandwiches.  The meat should cook slowly for a minimum of 4 hours--cooking longer will just make it more tender. It sounds like a LOT of garlic, but no one has ever complained that it tasted too garlicky. Serve with brown mustard on rye or kaiser rolls. Can also add Cole slaw to the sandwich for a uniquely delicious sandwich.

2 (3 pound) corned beef briskets with spice packets
2 (12 fluid ounce) bottles beer
2 bay leaves
1/4 cup peppercorns
1 bulb garlic cloves, separated and peeled

1. Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.

2. Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered.

3. Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.


THE BEST BUTTERMILK PANCAKES

~Shared by Linda H., Rosharon, TX

2 cups Buttermilk**
3 eggs, room temp
6 Tbsp butter, melted
2 cups all purpose flour
1 tsp salt
2 tsp baking soda
1 tsp. vanilla

Put the buttermilk, egg and melted butter in a mixing bowl. Stir briskly until the mixture is smooth and blended.

Stir the flour, salt and baking soda together in a small bowl. Stir into the buttermilk mixture only until the dry ingredients are moistened - leave the smaller lumps.

Heat a skillet or griddle to medium hot. Grease lightly and spoon out a 3 TBLS of batter per pancake. Cook until a few bubbles form on top and break. Flip the pancake over and cook until golden brown... not too long.

These are the best pancakes and nothing else will compare after having these!!! Enjoy.

Makes about 12-15 pancakes.

**To make your own buttermilk, add 4 tsp of lemon juice or vinegar to a scant 2 cups of milk, stir, and let sit at room temp for 15-30 min. Stir again before adding to recipe.


STRAWBERRY SLUSH DELIGHT

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

3 cups sugar
6 cups water
1 (46 fluid ounce) can pineapple juice
1 (12 fluid ounce) can frozen lemonade concentrate
2 (12 fluid ounce) cans frozen orange juice concentrate
1 quart strawberries (fresh or frozen) pureed in a blender
2 cups rum, or to taste
2 (2 liter) bottles chilled lemon-lime soda

In a saucepan, dissolve the sugar in the water by bringing it to a boil over medium-high heat. Turn off the heat and allow it to cool.

Combine the sugar water with the pineapple juice, lemonade, orange juice and pureed strawberries in a 6-quart container. Mix in the rum to taste. Put the entire mixture into a large plastic ice cream pail and freeze overnight.

To make the drinks to order, scoop 1/2 cup of the frozen mixture into an 8 oz glass. Fill the glass with lemon-lime soda and serve with a straw. Keeps well in freezer for up to one month.


KISSES

~Shared by Deb, Roswell, NM

4 egg whites
1 cup sugar
1/2 teaspoon vanilla

Beat egg whites very stiff and dry. Add sifted sugar gradually and beat until very stiff. Add vanilla and beat again. Drop by teaspoon on a well greased sheet and bake at 300 degrees for about 20 minutes.


CHOCOLATE CHERRY VALENTINE'S HEART BARS

~Shared by Marilyn M., Canton, OH

1 box regular Brownie Mix (no chocolate chips in mix)
21-oz. can cherry pie filling
2 eggs
1 tsp. almond extract
chocolate sauce, whipped cream, and maraschino cherries

Heat oven to 350°F. Grease and flour a 9'' x 13'' pan.

In a large bowl, combine cake mix, cherry pie filling, eggs, and almond extract. Stir until well blended. Pour into prepared pan.

Bake for 30 minutes until a toothpick inserted in the center comes out clean. Let cool.

Cut bars with a heart-shaped cookie cutter. Lightly drizzle cherry juice from cherries along with chocolate syrup on a dessert plate.

Place the chocolate cherry bar in center of plate. Top heart with piped whipped cream and a cherry.


HUMMINGBIRD CAKE

~Shared by Jean, Syracuse, NY

We couldn't leave out the most requested recipe in Southern Living history. It frequents covered dish dinners all across the South.

3  cups all-purpose flour
1  teaspoon baking soda
1  teaspoon salt
2  cups sugar
1  teaspoon ground cinnamon
3  large eggs, beaten
1  cup vegetable oil
1 1/2  teaspoons vanilla extract
1  (8-ounce) can crushed pineapple, undrained
1  cup chopped pecans
2  cups chopped bananas
Cream Cheese Frosting
1/2  cup chopped pecans

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Yield: 16 servings

NUTRITION PER SERVING
CALORIES 642; FAT 34.2g ; SODIUM 312mg; CHOLESTEROL 71mg

Source: Southern Living, JANUARY 1999



KING CAKE WITH CREAM CHEESE CINNAMON FILLING

~Shared by Johnny, LA

Servings: Serves 16

2 8-ounce cans reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup light brown sugar
1 tablespoon ground cinnamon
Mardi Gras Icing, as needed (recipe follows)

Mardi Gras Icing:
1 cup confectioners’ sugar
1 to 2 tablespoons skim milk
1/2 teaspoon vanilla extract
yellow, green, red, and blue food coloring

Preheat oven to 350°F. Coat a 10-inch round pizza pan with nonstick cooking spray. Separate crescent rolls at perforations, into 16 slices. Place slices around prepared pan with points in the center.

About halfway down from points, press seams of individual rolls together to form a joined circle of rolls. In a mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until creamy. Spread on dough in the center where seams have been pressed together.

In another small bowl, combine butter, brown sugar, and cinnamon with a fork until crumbly. Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of triangle over points, forming a circular roll like a king cake. The filling should be completely covered by the crescent rolls at this point.

Bake for about 20 to 25 minutes or until golden brown. Cool slightly and drizzle with colored Mardi Gras Icing.

Mardi Gras Icing:
In a small bowl, combine all ingredients except food coloring. Divide mixture into 3 bowls. In first bowl, add a few drops of yellow food coloring. In second bowl, add a few drops of green food coloring. In third bowl, add equal drops of red and blue food coloring to create purple. Drizzle over baked cake.

Source: Holly Clegg for Louisiana Cookin
http://www.louisianacookin.com/king-cake-cream-cheese-cinnamon-filling



IMPOSSIBLY EASY BLT PIE

~Shared by Treva, NC

Love BLTs? Skip the hassle of making sandwiches and create your BLT all in one pan.

Prep Time: 15 min
Total Time: 50 min
Makes: 6 servings
 
12 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)
1/2 cup Original Bisquick® mix
1/3 cup mayonnaise or salad dressing - low fat
3/4 cup milk
1/8 teaspoon pepper
2 eggs
2 tablespoons mayonnaise or salad dressing - low fat
1 cup shredded lettuce
6 thin slices tomato

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer bacon and cheese in pie plate.

2. In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate.

3. Bake 25 to 30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Spread 2 tablespoons mayonnaise over top of pie. Sprinkle with lettuce. Place tomato slices on lettuce.

High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

Health Twist
You can trim the fat in this pie by reducing the bacon to 8 slices, using fat-free (skim) milk and reduced-fat mayonnaise or salad dressing.

Time-Saver
In a hurry? Try using precooked bacon. If you have a few extra minutes, heat the bacon so it will crumble easier.


PICADILLO DIP

~Shared by Linda H., Rosharon, TX

Makes: 16 servings
Serving size: 1/4 cup
Yield: 4 cups

1 pound ground beef
1 16 ounce jars salsa
1 medium onion, chopped
1/2 cup raisins
1/4 cup sliced pimiento-stuffed olives
2 tablespoons red wine vinegar
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 cup slivered almonds, toasted
Slivered almonds, toasted (optional)
Toasted pita wedges or bagel chips

In a large skillet, cook ground beef until brown. Drain off fat. In a 3 1/2- or 4-quart slow cooker, stir together beef, salsa, onion, raisins, olives, red wine vinegar, garlic, cinnamon, and cumin.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Stir in the 1/4 cup almonds. If desired, sprinkle with additional almonds. Serve with toasted pita wedges.

Nutrition Facts (Picadillo Dip) Servings Per Recipe 16; Calories94, Protein(gm)7, Carbohydrate(gm)7, Fat, total(gm)5, Saturated fat(gm)2, Dietary Fiber, total(gm)1,


BARBECUE PORK TWO WAYS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 1/2 pounds pork shoulder
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce

Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier.

In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender.

OR: In a Dutch oven or large saucepan, combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally, for 2 1/2 to 3 hours or until pork is tender.


RUSSIAN ROCKS

~Shared by Sandi, Roswell, NM

1 cup butter
1 1/2 cups firmly packed brown sugar
2 1/2 cups flour
4 eggs
4 tablespoons whiskey
1 teaspoon soda
3/4 teaspoon hot water
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon mace
1 teaspoon cinnamon
1 pound seedless raisins
2 pounds English walnuts
1 quart shelled pecans

In a large mixing bowl, cream butter and sugar; add eggs, one at a time, and beat well. Mix spices with flour, sift several times. Add flour to mixture in large bowl. Add soda which has been dissolved in the hot water, whiskey raisins and nuts. Mix well. Drop by teaspoonful onto a lightly greased cookie sheet. Bake 15 minutes at 350 degrees.


SOUR CREAM CRANBERRY BARS

~Shared by Marilyn M., Canton, OH

These tasty cranberry bars are a creamy year-round treat. Mix up a batch for your sweetheart or serve them on a dessert tray at your next party.

1 cup butter, softened
1 cup packed light brown sugar
2 cups quick-cooking oats
1 1/2 cups flour
2 cups sweetened dried cranberries
3/4 cup granulated sugar
1 cup sour cream
1 egg
1 Tbsp. grated lemon peel
1 teaspoon vanilla extract
2 Tbsp. flour

Preheat oven to 350°F. In a large bowl, cream butter and brown sugar together. Add oats and flour; mix well.  Set aside 1 1/2 cups for topping. Press remaining crumb mixture into an ungreased 9" x 13" baking pan. Bake 10 to 12 minutes, or until lightly browned.

Meanwhile, in a large bowl, combine cranberries, granulated sugar, sour cream, egg, lemon peel, vanilla, and flour; mix well. Spread evenly over crust, and sprinkle with reserved crumb mixture. Bake 25 to 28 minutes, or until light golden. Cool then cover and chill. Slice into bars and serve.  Yield - 36 bars.


BANANA FRUIT BREAD
 
~Shared by Jean, Syracuse, NY

Servings: Make one (9x5-inch) loaf
Prep Time: 15 minutes
Cook Time: 75 minutes
 
Ingredients
 
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1/2 cup shortening
2 eggs
1 cup mashed ripe bananas (2 or 3 bananas)
1/2 cup sour cream
1 (9-ounce) package NONE SUCH® Condensed Mincemeat, crumbled

Instructions

Place rack in lower half of oven; preheat oven to 350°F. Combine flour, baking powder and baking soda.

In large bowl, beat sugar and shortening until fluffy. Add eggs, bananas and sour cream; mix well. Stir in flour mixture and NONE SUCH®. Turn into greased 9x5-inch loaf pan. Bake 1 hour and 10 minutes or until toothpick inserted near center comes to out clean. Cool 10 minutes; remove from pan. Cool completely.


HEAVEN ON SEVEN CHICKEN VOODOO RIGATONI

~Shared by Johnny, LA
 
2 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
2 T. + 1/4 tsp. Angel Dust Cajun Seasoning
1/4 C. extra virgin olive oil
1/2 C. diced yellow onion
1/2 C. diced red onion
1/3 C. thinly sliced green onion, white and green parts
2 T. Roasted Garlic Puree
1/3 C. diced celery
1/2 C. seeded, diced green bell pepper
1/2 C. seeded, diced red bell pepper
1/2 C. seeded, yellow bell pepper
1/3 C. seeded, diced poblano chile
1/4 C. seeded, diced cubanella pepper
1/4 C. seeded, diced banana pepper
1 T. seeded, minced Fresno chile
1 1/2 tsp. seeded, minced habanero chile
1 tsp. seeded, minced jalapeño
1/2 tsp. minced serrano chile
1/2 tsp. seeded, minced fingerhot chile
1 T. honey
1 T. granulated sugar
1 T. light brown sugar
1 T. dark brown sugar
1/4 tsp. Hungarian paprika
1/4 tsp. Spanish paprika
1/4 tsp. chile powder
1/4 tsp. ground allspice
1/4 tsp. ground coriander
1/4 tsp. ground turmeric
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1/8 tsp. ground white pepper
1/8 tsp. crushed red pepper flakes
1/2 C. peeled and diced ripe banana
1 (8 oz.) can tomato sauce
1 C. water
3/4 C. unsweetened coconut milk
3/4 C. pineapple juice
1/2 C. mango juice
1/2 C. papaya juice
1/3 C. freshly squeezed orange juice
1 T. Key lime or regular lime juice
1 T. Hot as a Mutha hot pepper sauce or habanero sauce
3 T. unsalted butter, chilled and cut into pieces
2 lb. dried rigatoni pasta, cooked according to package directions
 
Season the chicken with 2 tablespoons Cajun seasoning.

In a 5-quart Dutch oven, preferably enameled cast iron, heat the oil over high heat. When oil is hot but not smoking add the chicken and brown for 5 minutes, stirring frequently.

Stir in the yellow, red and green onions and the garlic puree cook for 2 minutes.

Add the celery, peppers, and chiles cook until vegetables are soft, about 10 minutes.

Add honey, sugars, paprikas, chile powder, allspice, coriander, turmeric, salt, black and white peppers, red pepper flakes, remaining 1/4 teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat and vegetables with the seasonings.

Mix in the banana, tomato sauce, water, coconut milk, juices and hot pepper sauce. Bring to a boil reduce the heat to medium low and simmer uncovered for 1 hour.

When ready to serve, stir in the butter until well blended and toss with rigatoni in a large bowl.

Serves 8-10

Source: Chef Jimmy Bannos - Heaven on Seven Restaurant, Chicago


PINEAPPLE SQUARES

~Shared by Treva, NC

Crust:
1/2 cup butter
3 tbsp. confectioners sugar
1 cup sifted flour

Preheat oven to 350°F.

Combine mixture for crust and spread evenly in a greased 8 inch square pan. Bake 20 minutes, or until golden and set. Remove from oven and set aside.

Filling:
2 eggs
1 cup sugar
1/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. pure vanilla
3/4 cup finely chopped almonds or macadamia nuts
1/2 cup flaked coconut
1 (12 oz) can chunk pineapple, drained

Beat eggs and gradually add sugar, flour, baking powder, salt and vanilla. Beat at medium speed of electric mixture until smooth. Add finely chopped nuts, coconut and drained pineapple.

Spread the mixture over the baked crust. Bake 35 minutes more at 350°F.

Remove from oven and cool 5 minutes before cutting into squares.

Refrigerate.


APRES SKI FRENCH TOAST

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

4 slices multigrain bread
2 eggs
3/4 cup milk
1 teaspoon orange juice
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1 teaspoon white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 tablespoon ground nutmeg
2 teaspoons light butter

Place bread in a flat bottomed dish. Whisk together the eggs, milk, orange juice, orange zest, vanilla, sugar, salt, cinnamon, and nutmeg in a mixing bowl. Pour egg mixture over bread, and refrigerate until bread absorbs the liquid, about 10 minutes.

Melt butter in a large non-stick skillet over medium heat. Place bread into skillet. Cook until golden, about 3 minutes per side.


PECAN KISSES

~Shared by Lynn, Roswell, NM

1 cup sugar
4 cups pecan, ground
4 egg whites, unbeaten
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1 teaspoon cinnamon

Mix all ingredients. Drop by teaspoon on well greased sheet. Bake at 350 degrees for 20 minutes.


SWEETHEART BROWNIE

~Shared by Marilyn M., Canton, OH

Nothing will thrill your sweetie more than this homemade heart-shaped brownie covered in a rich 'n' creamy topping and finished with fresh strawberries and a chocolate drizzle.

1 (19.8-ounce) package brownie mix, (prepared according to package directions)
1 (8-ounce) package cream cheese, softened
2 Tbsp. confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed
1 (16-ounce) package fresh strawberries, hulled and sliced in half
 
Preheat oven to 350ºF. Coat an 8-inch square baking pan and an 8-inch round pan with cooking spray. Pour equal amounts of batter into each pan and spread over pan bottoms. Bake 20 to 25 minutes, or until a wooden toothpick inserted in center comes out clean; let cool completely.

Without cutting, remove whole brownie from square pan and place diagonally on a large platter. Without cutting, remove whole brownie from round pan and place on cutting board. Cut circle in half and place the halves on the platter with flat sides against the top two sides of the diagonal, forming a heart shape.

In a large bowl, beat rogether cream cheese, confectioners' sugar, and whipped topping until smooth. With a wet table knife, spread whipped topping mixture evenly over brownie heart then arrange strawberries evenly over topping. Cut and serve immediately, or cover and chill until ready to serve.

Yield: 12 servings

Garnishing Tip

To make it extra fancy, melt some chocolate chips in the microwave and drizzle over entire heart before slicing.

Just before serving, top each slice with an extra dollop of whipped topping. Mmm!

Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

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CHICKEN AND VEGGIE ALFREDO BISCUIT BAKE

~Shared by Treva, NC
 
A perfectly scrumptious meal for two that assembles in minutes and satisfies the heartiest of appetites!
 
2 Pillsbury® Grands!® frozen buttermilk or southern style biscuits (from 25-oz bag)
1 cup Alfredo pasta sauce (from 16-oz jar)
1 box (7 oz) Green Giant® Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning
1 can (5 to 6 oz) chunk white chicken breast in water, drained
1 tablespoon grated Parmesan cheese
 
1. Heat oven to 375°F. Spray 1-quart casserole with cooking spray.
 
2. Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. Cut the biscuits into quarters. (Biscuits should still be cold for easier handling.)

3. In 1-quart saucepan, heat pasta sauce, vegetables and chicken to boiling over medium-high heat, stirring frequently.
 
4. Spoon into casserole. Top evenly with biscuit pieces; sprinkle biscuit pieces with cheese. Bake 40 to 45 minutes or until chicken mixture is bubbly and biscuits are deep golden brown. Let stand 10 minutes before serving.



SOUTHWEST POTATO-CORN CHOWDER

~Shared by Maggie, TX

If you're the type of cook who doesn't add garnishes, you're really missing the boat. Garnishes can make or break a recipe and this one is a classic example. The bacon and extra green onions totally make the dish.

Prep Time: 35 Min
Total Time: 35 Min
Makes: 2 servings (2 cups each)

INGREDIENTS:
3 unpeeled medium red potatoes (3/4 lb), cut into 1/2-inch cubes
1 1/2 cups Progresso® chicken broth (from 32-oz carton)
3/4 teaspoon sugar
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Pinch ground red pepper (cayenne)
3/4 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 tablespoons chopped roasted red bell pepper (from a jar), well drained
2 tablespoons all-purpose flour
1/2 cup milk
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
1/3 cup Yoplait® Greek Fat Free plain yogurt (from a 6-oz container)
2 tablespoons chopped fresh cilantro
2 medium green onions, finely chopped (2 tablespoons)
2 slices bacon, crisply cooked and crumbled

DIRECTIONS:

In 2-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1/2 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.

Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.

In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.

Nutritional Information: 1 Serving (1 Serving)
Calories 470 (Calories from Fat 70), Total Fat 7g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 30mg; Sodium 1370mg; Total Carbohydrate 67g (Dietary Fiber 6g, Sugars 20g), Protein 35g

Source: Pillsbury.com
http://www.pillsbury.com/recipes/southwest-potato-corn-chowder-cooking-for-two/c0bc26a1-ad5d-46df-996a-fb2825a9aa78/

Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Dilly Core

If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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