A to Z Recipes
Newsletter

TANGY BROCCOLI SALAD

~Submitted by Treva, NC

1 cup mayonnaise
2 tablespoons sugar
2 tablespoons vinegar
1 medium bunch broccoli, cut into flowerets (about 6 cups)
4 cups loosely packed torn spinach
1/2 cup thinly sliced red onion
1/4 cup bacon bits
1/4 cup raisins

Mix dressing, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly. Refrigerate 1 hour or more.

YIELD: 10 Servings

BOB EVANS CHICKEN AND SAUSAGE FETTUCCINI

~Submitted by Bev, FL

1 (12-ounce) package Bob Evans Original Links
1 boneless, skinless chicken breast, thinly sliced
1 tablespoon olive oil
1 small zucchini, quartered and sliced
4 medium mushrooms, sliced
3 green onions, sliced
1 (12-ounce) uncooked package Fettuccini
1/2 cup butter or margarine
1/2 cup milk
1/4 cup Parmesan cheese
1 teaspoon garlic powder
1 teaspoon hot pepper sauce
Salt and black pepper to taste

Cook sausage in large skillet until browned. Remove from skillet and cut into 2-inch slices. Add chicken to skillet; cook in sausage drippings until no longer pink. Remove and set aside. Heat olive oil in skillet; add zucchini, mushrooms and green onions and cook until crisp-tender. Cook fettuccini in large saucepan according to package directions; drain and return to saucepan. Add butter and milk; toss gently until evenly coated. Add sausage, chicken, vegetable mixture, cheese, garlic powder and hot pepper sauce; cook over low heat, tossing gently until well blended and heated through. Add salt and black pepper to taste. Refrigerate leftovers.

GINGER POUND CAKE

~Submitted by Tena, MO

4 cups sifted cake flour
1 teaspoon baking powder
1 ½ teaspoons ground ginger
¼ teaspoon mace
¼ teaspoon salt
2 cups cold unsalted butter, but into pieces
1 teaspoon freshly grated orange rind
3 cups sugar
6 large eggs at room temperature
½ cup packed minced peeled fresh gingerroot
¾ cup milk at room temperature

Butter and flour a 10” tube pan, 4” deep. Sift flour twice with baking powder, ginger, mace and salt. Cream butter with the rind for until light and fluffy, and add the sugar, 2 tablespoons at a time, beating well after each addition. Add the eggs, 1 at a time, beating well after each addition, add the gingerroot, and beat the batter until it is well combined. With the mixer at low speed add the flour mixture alternately with the milk, beginning and ending with the flour mixture, using 6 additions for the flour mixture and 5 for the milk and beating the batter after each addition until it is just combined. Pour the batter into the prepared pan and bake at 300F for 1 hour and 45 minutes to 2 hours, or until skewer comes out clean. Let cool in pan on rack for 15 minutes, and then remove to cool completely. Serve with peaches, raspberries and/or whipped cream.

EASY CORN DOGS

~Submitted by Pat Collins, LA

3/4 cup self-rising flour
1/4 cup self-rising cornmeal
2 tablespoons minced onion
1 tablespoon sugar
1 teaspoon dry mustard
6 tablespoons milk
1 large egg, beaten
1 (16 ounce) package wieners
Vegetable oil

Combine flour, cornmeal, onion, sugar, and mustard; stir well. Combine milk and egg; add to dry ingredients, stirring well. Set aside.

Wipe each wiener dry, and insert a 6 or 10 inch wooden stick into 1 end of each wiener, leaving a 2 to 3 inch handle. Dip each wiener into batter, coating completely.

Pour oil to a depth of 3 to 4 inches into a deep skillet; heat to 375 degrees. Fry corn dogs 2 to 3 minutes or until browned, turning once. Drain on paper towels. Repeat with remaining corn dogs. Serve with mustard and ketchup.

Yield: 8 to 10 servings.

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...

TWICE-BAKED POTATOES

Ingredients:
2 ea Med. Baking Potatoes
2 ts Sliced Green Onions
1/4 c Shredded Cheddar Cheese
1 x Milk
1 tb Butter Or Margarine
1 x Paprika (Optional)

Preparation:
Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender. Cut a lengthwise slice from the top of each potato. Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl. Scoop out the insides of the potatoes leaving two 1/4-inch thick shells; reserve the shells. Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash. Stir in shredded cheddar cheese, butter or margarine and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shells. Return to the shallow baking dish. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired.