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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. May is a very special month, particularly for mothers. It is also a month when many school seniors graduate (some do in June). I am happy to still have my mom to honor and my youngest is graduating from high school. It will be a busy month. Know what else makes May so special? Our friend, Patricia in Charlevoix, Michigan, sends us a very special issue on this, the first Sunday of May.

We're planning for our Great Southeastern Escape (GSEE). The dates are August 11 - 18, 2009, and we'll be meeting up in New Smyrna Beach, Florida. We've chosen Norwood's at which to meet for our late lunch-early dinner on Saturday, August 15th. The web site has been updated to detail the trip. You'll find contact email addresses there, too. Won't you join us?

The current Monthly Theme topic is announced in this issue. 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. Here's Patricia...


Though I seldom cook with spirits, the very first recipe I tried was the wild rice and veal which is listed further down. Printed on the back of a wild rice package, this was an attempt, by my mom and myself, to get away from plain olde meat and potatoes. The dish was so delicious, it only made sense to try another concoction, and, using the same cooking sherry, added some to meatloaf. Talk about yuck - the meat almost tasted like it had spoiled - heck, maybe it was. Anyway, not even the dog would touch it, so into the garbage can it went. That was the last of recipe inventing - at least with alcohol - and certainly not the last disaster. After talking with several friends and acquaintances, and seeking out beverage companies, I came up with some great sounding recipes, both old and new, and definitely worth a try. Enjoy, or should I say "Bon Appetit"!!

Kitchen tools and gadgets at Amazon.com.

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.

HELPFUL HINTS

Bourbon should lend a very faint flavor of caramel, vanilla, charcoal, and a very light taste of wood to your recipes. These flavors work well in both savory and sweet dishes

Saké, just like wine, should not be added to a dish just before serving. It should simmer with the food, or sauce, to enhance the flavor of the dish. If added late in the preparation, it could impart a harsh quality.

Do not use the so-called "cooking wines!"  These wine are typically salty and include other additives that my affect the taste of your chosen dish and menu.An expensive wine is not necessary, thus, a good quality wine, that you enjoy, will provide the same flavor to a dish as a premium wine. Save the premium wine to serve with the meal.

The use of champagne in recipes does not mean using expensive champagne, and leftovers will work fine as long as they are not over a week old. If you do not get a chance to use that leftover champagne within about a week, all is not lost. Save it to use as champagne vinegar. Domestic champagnes are just fine for cooking.

     
Substitutes - if the recipe calls for:

Amaretto - use 1/2 teaspoon almond extract for 2 tablespoons of Amaretto.
Apple Brandy - apple juice, unsweetened apple juice concentrate, apple cider, or apple butter.
Apricot Brandy -syrup from a can of apricots in heavy syrup, or apricot preserves.
Beer or Ale - a strong chicken, beef or mushroom broth, or non-alcoholic beer.
Brandy - 1/2 to 1 teaspoon of brandy or rum extract for 2 tablespoons of Brandy. When liquid amount is critical to the recipe, use water or fruit juices corresponding to flavor of brandy use same amount of liquid as the recipe calls for brandy,
Champagne - Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.
Cherry Liqueur or Cherry Brandy - syrup from a can of cherries in heavy syrup, or cherry preserves.
Coffee Liqueur - to replace 2 tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 tablespoons of water. Can also substitute expresso, non-alcoholic coffee extract or coffee syrup.
Cognac - apricot, peach or pear juice.
Port - concord grape juice with some lime zest added, cranberry juice with some lemon juice added, or grape juice concentrate. Substitute orange juice or apple juice for lighter ports.
Red Burgundy - red wine vinegar, grape juice
Red Wine, sweet or dry - grape juice, cranberry juice, grape jelly, tomato juice, beef broth, liquid drained from vegetables, or water. Use equal amounts of liquid as called for in the recipe.
Rum - white grape juice, pineapple juice, or apple juice in equal liquid amounts as called for in the recipe.
Schnapps - to replace 2 tablespoons of schnapps, add 1 teaspoon of a corresponding flavored extract.
Sherry - apple juice, orange juice, pineapple juice, or non-alcoholic vanilla extract.
Southern Comfort - peach flavored nectar combined with a small amount of cider vinegar.
Sparkling Wine - Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.
Whiskey - if a small amount is called for, it can be eliminated.
Vodka - white grape juice or apple cider combined with lime juice or use plain water in place of the vodka
White Wine, sweet or dry - white grape juice, apple juice, apple cider, tomato juice, chicken broth, liquid drained from vegetables, ginger ale, or water. Use equal amounts of liquid as called for in the recipe.

Receive $1.99 Shipping On Orders Over $40 at Walter Drake. Use code 20619101006. Offer valid April 1 through May 2, 2009.

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!

Beer has been around for a very long time -  but the question is - for how long??? At least four thousand years, older than the pyramids, same age range at Stonehenge. Oldest brewery, from Bavaria, most likely dates back to 1040 AD, and the oldest written recipe was found on a four thousand year old Mesopotamian clay tablet.

Archaeologist found not just any recipe, but one handed down from the god Enki. Babylonians made sixteen types of beer using barley, wheat and honey. Archaeologists have found images of people brewing beer, along with images of storing and drink beer.

Beer of truth and beer of eternity are two varieties listed in the Egyptian Book of the Dead.

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!

*In most cooked dishes, a large amount, if not most of the alcohol is cooked off sufficiently as to not leave any significant alcohol residue. However, in some uncooked recipes, some alcohol content will remain.
 *If you can't drink it - don't use it in cooking
 *When flambeing heat the alcohol in a metal ladle or small saucepan before setting it alight
 *Add a splash of the original alcohol to soups, stews, sauces and casseroles just before serving to reinforce the flavor
 *Freeze leftover wine in ice cube trays for adding to stocks, soups and gravies
 *Buy miniatures or ¼ bottles of wines and keep in your store cupboard for use in the kitchen
 *When using alcohol in  milk or cream sauces burn off the alcohol before adding to the sauce to prevent curdling
 *Because alcohol freezes at a lower temperature to other liquids, excessive use in frozen desserts is not advised.

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!

The Monthly Theme topic is: Hot Off the Grill

Lots of folks take it outdoors during these hot summer days and fire up the outdoor grill or pit. We always cook extras to serve for leftovers as foods prepared on the grill have a flavor like no other cooking method. We're looking for recipes for griiling outdoors like your favorite charbroiled chicken, or grilled steak, or grilled portobello mushrooms. Please, send a recipe, not a list of your favorite foods cooked on the grill, ok? Grilling recipes are perfect for summer, and can include fresh fruit or vegetables, poultry, seafood, meats, etc. Please join in the fun and send in your Hot Off the Grill recipes for this Monthly Theme topic.

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 favorite recipes in this month's theme topic of Hot Off the Grill. We will collect them the remainder of this month and post them on the first Sunday of next 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.

Please use this email link to submit a recipe for theme recipes: Hot Off the Grill

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

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.

Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Hot Off the Grill.
Please use this email link for submitting all other items for posting: A to Z Recipes.

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

The theme issue for Hot Off the Grill has a deadline of May 31, 2009, and will be posted on June 7, 2009.

Please use this email link to submit a recipe for theme recipes: Hot Off the Grill
As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please, only a2z readers... not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays that occur after December 2009.

Please send your request using this link. Tell us some basic information:

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Here are our May Birthday Babies:

2nd Barbara F. in Marshall, North Carolina
2nd Sandra in Eufaula, Oklahoma
3rd Caroline S. in Hillside, New Jersey
4th Elena in Lawrence, Kansas
5th Diana N. in Illinois
6th Janice W. in Northern Cambria, Pennsylvania
7th Vicki W. in Sarasota, Florida
8th Gail B. in Coram, New York
8th Marlene R. in Alberta, Canada
9th Dorenda S. in Pflugerville, Texas
9th Maggie B. (that's me!) in Brazoria, Texas
10th Bunnie H. in Parker, Colorado
11th Madison in Anthony, Kansas
12th Jane S. Jamestown, Tennessee
12th Jordan D. in Charlottesville, Virginia
13th Barb B. in Bridgeview, Illinois
16th Stanley S. in Atlanta, Georgia
17th Nancy N. in Negaunee, Michigan
17th Ibolya S. in Grand Prairie, Texas
17th Samuel in Manhattan, Kansas
17th Delmar in Mankato, Kansas
19th Katrina P. in Forest Grove, Oregon
20th Marcia in Geneva, Illinois
21st Shannon H. in West Michigan
21st Brandon in Anthony, Kansas
22nd Dorothy M. in Illinois
24th Katherine in Windsor, Ontario, Canada
25th Liliane C. in Puerto Villarta, Mexico
26th Jeremy B. in Tillson, New York
26th Robbi A. in Denver, Colorado
27th Leasa F. in Holstein, Iowa
27th Jolene in Buffalo, New York
27th Peggy R. in Newland, North Carolina
29th Hillary S. in Fort Lauderdale, Florida
31st Jeff R. in Kings Mountain, North Carolina

Only birthdays shared using the appropriate link and basic information will be considered for posting.

Health Dept. suggestions that the following warning labels be placed immediately on all varieties of alcohol containers:

WARNING: The consumption of alcohol may leave you wondering what the hell happened to your bra and panties.
WARNING: The consumption of alcohol may make you think you are whispering when you are not.
WARNING: The consumption of alcohol is a major factor in dancing like a Gong Show reject.
WARNING: The consumption of alcohol may cause you to tell your friends over and over again that you love them.
WARNING: The consumption of alcohol may cause you to think you can sing.
WARNING: The consumption of alcohol may lead you to believe that ex-lovers are really dying for you to telephone them at four in the morning.
WARNING: The consumption of alcohol may make you think you can logically converse with members of the opposite sex without spitting.
WARNING: The consumption of alcohol may create the illusion that you are tougher, smarter, faster and better looking than most people.
WARNING: The consumption of alcohol may lead you to think people are laughing WITH you.
WARNING: The consumption of alcohol may cause pregnancy.
WARNING: The consumption of alcohol may be a major factor in getting your butt kicked.
WARNING: the crumsumpten of alchol may Mack you tink you kan type reel gode.

                                             * * *

A guy walks into a bar and orders a shot of whiskey. He gulps it down and peeks into his shirt pocket. He then orders another shot of whiskey, gulps it down and peeks into his shirt pocket.

He orders a third shot and does the same thing. After the sixth shot, he asks the bartender for the bill, pays and starts to walk out.

Curiosity gets the better of the bartender and he says to the guy : "Excuse me, but I noticed that every time you drank a shot, you kept looking into your pocket. I was wondering what's in your pocket.

"The guy slurs, "Well, I have a picture of my wife in my pocket. I keep drinking until she starts to look good.

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:

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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!

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WILD RICE & VEAL CASSEROLE

1 tablespoon shortening
1 teaspoon salt
1/4 cup chopped onion
1/2 cup chopped celery
2 tablespoons sherry
1 pound veal cut in 1 inch cubes
1 1/2 cups cooked wild rice
1 can cream of mushroom soup
1/2 teaspoon Worcestershire sauce
1/4 cup grated cheese

Melt shortening and brown veal. Add remaining ingredients - except cheese. Pour into a greased 1 1/2 quart casserole. Sprinkle cheese on top. Bake in 350 deg oven for about 50 minutes. Makes 4 servings.


TOM & JERRY - 1940's
thank you Elizabeth

Batter

1 egg
Superfine powered sugar
1 pinch Baking Soda
1/4 ounce imported rum

Separate yolk and white of egg, beating each separately and thoroughly. Then combine, adding enough powdered sugar to stiffen. Add baking soda and rum to preserve batter. Add a little more sugar to stiffen.

To Serve

1 tablespoon batter
3 tablespoons hot milk
1 ounce  rum
1/2 ounce brandy
Dash of nutmeg
4-6 ounces hot milk

Using hot Tom & Jerry mug, dissolve batter in hot milk. Add rum, then fill mug, to within 1/4 inch of top, with hot milk. Stir gently, then top with brandy and grate a little nutmeg on top.

Note: The secret of a good Tom & Jerry is to have a stiff batter and a warm mug.


BEER BISCUITS

4 cups Bisquick
5 tablespoons sugar
1 can of beer

Mix the 3 ingredients together, cut into shapes and bake for 30 minutes at 375 degs.


ONION SAUTE WITH ZINFANDEL CREAM

Yield: 10 Servings
 
Ingredients
6 Medium yellow onions (3 lbs.)
3 Tbsp. Vegetable or olive oil
Salt and pepper, to taste
3 Tbsp. Butter or margarine
1 Tbsp. Flour
1-1/2 Cups Zinfandel or other dry red wine
2 Tbsp. Heavy cream

Method
Remove onion skins; halve lengthwise. In 12-inch skillet, heat oil, over medium heat, sauté onions cut side down for 10 minutes or until golden brown on bottom. Season with salt and pepper. Turn onions over. Cover pan, lower heat slightly and continue cooking about 18 minutes or until tender. Add oil to pan if needed.

Meanwhile, in saucepan, melt butter. Whisk in flour then wine. Cook, stirring until it boils and thickens. Whisk in cream and remove from heat. When onions are tender, add sauce to pan. Stir gently to combine; cover and keep warm until ready to serve.

Oven Sauté Method: Halve onions lengthwise or crosswise. Place cut-sides down in oiled 13x9-inch baking pan. Season with salt and pepper. Cover and bake at 400 degrees for 30 minutes. Turn onions over, cover and bake 20 minutes longer or until tender. Add warm Zinfandel sauce to pan and gently turn onions in sauce to coat.

Preparation Tip: Recipe may be made ahead. When ready to reheat, add 1/2-cup water to pan, cover and heat over medium heat. Baste sauce over onions and serve.


BEEF BURGUNDY

5 medium onions, thinly sliced
2 tablespoons bacon drippings or Crisco
2 pounds boneless beef chuck, trimmed - 1 1/2 inch cubes
2 tablespoons flour
Salt and pepper to taste
Thyme to taste
Marjoram to taste
1/2 cup beef bouillon
1 cup dry red wine
1/2 pound fresh mushrooms, sliced
4 cups hot cooked rice

Cook onions in bacon drippings/Crisco until brown. Remove from pan and set aside. Add beef and more bacon drippings if necessary. Brown well on all sides, then sprinkle with flour and seasonings. Stir in  bouillon and wine, simmering, covered, for 2 1/2 - 3 hours or until meat is tender. If necessary add more bouillon and wine (1 part bouillon to 2 parts wine) to keep meat barely covered. Returned onions to pan and add mushrooms. Cook 30 minutes more, adding liquid if needed. Serve over hot rice


CHOCOLATE DELIGHT

1 pint heavy cream
1 1/4 cups Hershey's chocolate syrup
1 tablespoon rum
Walnuts and dark chocolate for garnish

Whip cream. Fold in chocolate syrup and rum. Freeze. Top with walnuts and dark chocolate and serve.


COPY CAT OF ARTHUR TREACHER'S FISH

2 1/2 to 3 pounds cod fillets or other firm white fish
Flour for coating
3 cups pancake mix
3-4 cups beer
1 teaspoon fresh black pepper
1/2 teaspoon garlic salt
1 teaspoon grated lemon peel
cooking oil

Cut fillets in half and dredge lightly in flour. Let pieces dry. In a large bowl beat together pancake mix and enough beer to make the batter pourable but not too thin. Add seasonings. Dip fillets - one at a time - letting excess drip back into bowl. Deep fry at 425 deg until golden brown. Keep warn in 250 deg oven.


BACARDI RUM CAKE
thank you Geneva

1 cup chopped pecans
1 small 4- serving - box Jell-o instant vanilla pudding
1 18.5 ounce box yellow cake mix (make sure the ingredients does not contain 'pudding' in it)
4 eggs
1/2 cup cold water
1/2 cup oil - vegetable or corn
1/2 cup dark Bacardi rum

Heat oven to 325 deg. Mix all the ingredients - except nuts - of the cake in blender for couple of minutes. Grease a bundt pan. Spread the pecans at the bottom of pan. Pour the blended cake mixture over this and bake for 1 hour.
Just before cake is done, prepare the glaze.

For the glaze
1/2 cup butter - substitute with margarine if preferred
1 cup sugar
1/4 cup water
1/2 cup dark Bacardi rum

Take a pan and place on medium heat. Put in and melt the butter. then add the water and sugar. Allow to boil till sugar melts. Turn off the heat and stir in the rum, taking care, as the rum can release very hot vapor. Once cake is baked, pierce the entire cake using a fork. Do this gently so as not to shred the cake to pieces. Turn the cake onto a big plate and pour the warm glaze slowly over it, allowing it to seep into the cake.

Let the cake stand for at least a couple of hours. There is no need to refrigerate this cake, but it will taste better chilled.

Note: If rum drinking can become an addiction, so can eating a Bacardi rum cake. Once you taste the perfect Bacardi rum cake, you just can't help asking for more. The perfect Bacardi rum cake is soft and juicy and will just melt in the mouth. Make sure to use the correct quantity of ingredients for that wonderful lingering flavor.


PAPILION LEG OF LAMB

1 cup dry red wine
1 cup beef stock
2 tablespoons orange marmalade
2 tablespoons wine vinegar
1 tablespoon minced onion
1 tablespoon rosemary
1 tablespoon marjoram
1 large bay leaf crumbled
1 teaspoon salt
1/4 teaspoon ginger
1 leg of lamb, boned & butterflied by butcher

Combine all ingredients (not the lamb) in a saucepan and simmer for 20 minutes, stirring occasionally. At least 2 hours before cooking pour marinade over lamb, turn frequently. Cook meat over charcoal fire 20-40 minutes, basting with marinade and turning often.


CHOCOLATE FLING

1 package (23 ounce)  brownie mix
2 tablespoons water
3 eggs
1 teaspoon vanilla
Filling (follows)
Glaze (follows)

Filling
1 1/2 pounds semi-sweet chocolate
1/2 cup strong coffee
3 eggs separated
1/2 cup Kahlua
1/3 cup sugar
1/2 cup whipping cream, whipped

Melt chocolate and coffee in top of double boiler and remove from heat. Beat egg yolks until pale yellow and stir into chocolate. Gradually stir in Kahlua. Allow to cool. In separate bowl beat egg whites, gradually adding sugar, until stiff. Gently fold whipped cream into cooled chocolate mixture. Fold in egg whites.

Glaze
1/2 pound semi-sweet chocolate
1/3 cup water

Melt chocolate in water on top of double boiler over simmering water. Stir until smooth.

Preheat oven to 350 deg. Lightly oil an 11x15" jelly-roll pan and line it with wax paper, oil and flour, and shake off excess flour. Blend brownie mix, water, eggs and vanilla on medium electric mixer speed, until batter is smooth. Spread batter evenly in pan and bake 10 minutes. Turn cake onto wire rack to cook and peel off wax paper. Oil an 8 inch springform pan and line with the cooled cake. Spoon filling on top. Chill for three or four hours until firm. Remove from pan and cover with chocolate glaze. Allow glaze to dribble down sides. Chill and serve in thin slices.


FRIED EGGPLANT

1 cup flour
1 teaspoon baking powder
1 cup beer
1 eggplant peeled and sliced
Vegetable oil

Combine flour, baking powder and beer, making a beer batter. Dip eggplant slices in batter and cook in hot oil (about 370 deg) until golden brown. This makes enough batter for one eggplant. Can also be used for zucchini or mushrooms.



GLENFIDDICH FUDGE

2 pounds sugar
1 cup Carnation condensed milk
1 cup of whole milk
1/4 pound butter
1/2 ounce single malt Scotch

Heat the sugar in a large saucepan. Add the milk, and dissolve all the sugar. Add butter and when melted add the concentrated milk and the whiskey. Bring to a boil and cook for 20 minutes, while stirring. Take a small drop of the mixture and drop it into cold water. If it forms into a firm ball, then the mixture is ready to take off the heat. Whisk to obtain a texture similar to whipped cream. Butter a 4"x4"  dish and pour in the fudge mixture. Cool before cutting into squares.


ORIENTAL DRUMMIES

1 cup soy sauce
2 tablespoons fresh ginger
2 teaspoons sugar
1/4 cup dry sherry
24 chicken wings, joint and discard tip

Combine all ingredients and marinate chicken overnight. Preheat oven broiler. Drain chicken and arrange in a shallow baking dish. Broil on the middle oven rack for 20 minutes on each side. Serve hot or cold.
 
Method
Remove onion skins; halve lengthwise. In 12-inch skillet, heat oil, over medium heat, sauté onions cut side down for 10 minutes or until golden brown on bottom. Season with salt and pepper. Turn onions over. Cover pan, lower heat slightly and continue cooking about 18 minutes or until tender. Add oil to pan if needed.

Meanwhile, in saucepan, melt butter. Whisk in flour then wine. Cook, stirring until it boils and thickens. Whisk in cream and remove from heat. When onions are tender, add sauce to pan. Stir gently to combine; cover and keep warm until ready to serve.

Oven Sauté Method: Halve onions lengthwise or crosswise. Place cut-sides down in oiled 13x9-inch baking pan. Season with salt and pepper. Cover and bake at 400 degrees for 30 minutes. Turn onions over, cover and bake 20 minutes longer or until tender. Add warm Zinfandel sauce to pan and gently turn onions in sauce to coat.

Preparation Tip: Recipe may be made ahead. When ready to reheat, add 1/2-cup water to pan, cover and heat over medium heat. Baste sauce over onions and serve.

Recipe courtesy of the National Onion Association.


ALMOND/RUM MACAROON CAKE

1 box angel food cake mix

Filling
1 cup butter
1 box (1 pound) powdered sugar
2/3 cup bourbon
5 egg yolks
16 almond macaroons, crumbled
1 cup slivered almonds, toasted

Frosting
1 pint whipping cream
1/2 cup powdered sugar
3-4 tablespoons bourbon
1 cup slivered almonds, toasted

Prepare angel food cake according to directions on box and refrigerate overnight. Next day slice into four layers.

Cream butter, sugar and bourbon for filling. Add egg yolks, one at a time, bating after each addition. Fold in macaroons and almonds. Spread mixture between layers and refrigerate.

Whip cream with sugar and add bourbon. Spread frosting over cake and sprinkle with almonds. Chill until 30 minutes before serving.


KNOCK OFF OF LONG JOHN SILVER FISH BATTER

1/2 cup flour
1/3 cup biscuit mix
1 teaspoon seasoned salt
1/2 teaspoon sugar
1 egg
2 tablespoons corn oil
1 cup light beer
grated rind of 1/2 lemon
1/2 teaspoon onion salt

Combine flour, biscuit mix, seasoned salt and sugar. Set aside. Beat egg and oil and add about half of the beer. Stir in flour mixture plus enough beer to make batter the consistency of buttermilk. Stir in lemon rind and salt.


TEQUILA MOCKINGBIRD HILL

1 cup tequila
1 cup lime juice
1 cup ginger ale
1/2 cup Triple Sec liqueur
coarse or kosher salt

Serve in a punch bowl with one large ice chunk. Wipe glass rim with lime juice, then dip in salt and fill. Delicious addition to that Tex-Mex party.


DRUNKEN PUNKIN PIE
thank you Ernest C.

1 1/2 cups cooked pumpkin, whipped
3/4 cup sugar
1 1/2 cups half and half
3 egg yolks
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
Dash salt
3 egg whites beaten stiff
1 9 inch pie crust, unbaked
Bourbon
Whipped cream

Preheat oven to 350 deg. Combine all ingredients except egg whites and then fold into beaten egg whites. Pour into prepared pie crust. Bake for 45 minutes. Cool slightly. When ready to serve, poke a few knife slits in each slice and pour one scant teaspoon of bourbon on it. Top with a dollop of whipped cream and serve.


STEAK RANCHERO

2 pounds round steak
1 tablespoon olive oil
1 large onion, sliced
1 clove of garlic, mashed
1 can (16 ounce) sliced mushrooms
4 tablespoons butter
1 cup beef bouillon
1 jar (8 ounce) picante sauce
1/2 cup white wine
2 cups cooked long grain rice
salt and pepper to taste

Cut steak into individual servings and brown in oil. In  heavy skillet saute onions, garlic and mushrooms in butter, just until onion becomes soft. Add bouillon, picante sauce and meat. Cover and allow to simmer about 1 hour. Add wine the last 10 minutes. Serve over rice.


GRILLED FISH

10 sprigs parsley
1 shallot, minced
1/2 cup butter, diced
6-8 pound whole fish
  salmon, seabass, etc.
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups dry white wine

Place parsley, shallot and half the butter inside fish. Season inside and out with salt and pepper. Dot with remaining butter and place on heavy duty aluminum foil. Shape foil to hold wine, pour wine over fish and seal foil tightly. Place 4-5 inches from medium hot coals. Cook 5 pound salmon for 1 hour, other fish until it flakes easily. Serve with fish sauce of your choice.


MARGARITA MIX PIE

Crust:
18 graham crackers
1/2 pound butter
1/3 cup sugar

Filling:
1 package clear gelatin
10 ounces water
4 ounces margarita mix
1/3 cup tequila
2 tablespoons sugar
1 (12 ounce) carton whipped topping
Lime rinds, shaved

Blend graham crackers to a very fine consistency. Melt butter and mix into crumbs. Add sugar, stir well and press into pie pan. Place crust in freezer for two hours. Dissolve gelatin in 1/4 cup warm water. Place in blender along with remaining water, margarita mix, tequila, sugar and whipped topping. Blend thoroughly. Pour into chilled crust, garnish with a layer of whipped topping and sprinkle with lime rind shavings.


SHRIMP CREOLE UNIQUE

4 onions finely chopped
4 tablespoons butter
1 cup butter or 1/2 pound diced bacon
5 pounds raw shrimp, shelled & deveined
1/2 pound mushrooms, sliced
1/2 cup Madeira wine or a good dry sherry
3 green bell peppers thinly sliced
2 garlic cloves minced
4 cups celery, chopped
1/2 cup minced parsley
3 (16 ounce) cans tomatoes
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon thyme
1 teaspoon curry powder
1/2 teaspoon cayenne
1 bay leaf

Saute 1/4 cup of the onions, in 4 tablespoons butter, until soft. Add shrimp and stir around in butter until pink. Add mushrooms and Madeira. Set aside. In a large, heavy pot, either melt the cup of butter or fry bacon. Add remaining onions, peppers, garlic, celery and parsley and saute until soft. Add tomatoes and spices. When heat through and almost to boiling point, reduce heat and simmer for 45 minutes. Fifteen minutes before serving, remove bay leaf, add shrimp mixture, and continue cooking for the 15 minutes. Serve immediately over steamed rice.


BEER BREAD   

11 oz  Self Raising Flour
1 Can of Beer (lager will do)
Pinch salt and sugar
2 fl.oz. Water

Preheat the oven to 425F and grease 2 small loaf tins. Mix all the ingredients together in a bowl using your hands (don't knead). Pour the dough (should be sloppy not dry) into the tins and bake for 45 minutes or until golden.


WINE SOUP
(Weinsuppe)

1 quart water
1/4 cup whole tapioca
1 cup red wine
1/4 cup raisins
1/2 teaspoon vanilla
1/2 cup sugar
4 slices lemon
Small piece of stick cinnamon
1 1/2 cups toasted bread cubes

Add tapioca, to 1 quart boiling water, along with cinnamon, lemon and raisins. Cook until clear and raisins are done. Take from heat and add sugar, wine and vanilla. Just before serving add bread cubes that have been toasted in a tablespoon of butter.


BEER SOUP
(BIERSUPPE)

2 cups sweet milk
2 teaspoons cornstarch
1/2 cup sugar
3 egg yolks
3 egg whites
2 cups beer

Scald milk. Mix cornstarch and sugar, then add beaten egg yolks and blend thoroughly. Slowly stir into milk. In a separate pan scald the beer. Combine with milk mixture. To the beaten egg whites add 1 tablespoon sugar and heap by tablespoons on top of soup.


HASENPFEFFER
thank you Ella

2 three pound rabbits cut up

1 cup red wine vinegar
2 cups red wine
1/4 cup sugar
2 large onions sliced thin
1 clove of garlic
2 sprigs of parsley
1 teaspoon ground allspice
1 bay leaf crumbled
1 tablespoon salt
1/2 teaspoon pepper
1/4 cup butter
small amount of flour

Marinate rabbit for 24 hours in a mixture of the first 10 ingredients. Remove, pat dry and dredge with flour. Brown in butter. Strain marinade, pour over rabbit and bring to boil. Reduce heat, cover and simmer about 1 1/2 hours. Sauce may be thickened with flour before serving.


BOURBON BAKED BEANS

1 28-ounce can baked beans
1/2 cup chili sauce
1/2 cup strong coffee (best if left over from the morning's brew, not fresh)
1/4 cup Bourbon
3 teaspoons dry mustard

Combine all ingredients. Pour into 2-quart casserole dish. Bake at 350 degrees for 1 hour or until good and bubbly.

Source: Evan William's Bourbon Whiskey


WINE SAUCE

1 cup sugar
1/2 cup butter
1 egg, well beaten
3/4 cup sweet red wine
dash of nutmeg
1/2 teaspoon lemon extract

Cream sugar and butter. Add egg, wine, nutmeg and extract. Mix well and before serving set in a bowl of hot water until warm. Do Not cook. Stir until well blended. Especially good when served over bread or rice pudding.


FRUIT COOKIES

2 cups sugar
3/4 cup butter
1 cup raisins
1 cup chopped dates
1 cup chopped pecans
1 teaspoon baking soda
2 teaspoons sour cream
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 cups flour
1/4 cup sweet red wine
1/2 package chopped candied cherries

Cream sugar and butter. Add soda that has been dissolved in sour cream, add fruit. Sift flour 3 times with spices then add, alternately with wine to the sugar/butter mixture. Spoon onto baking sheet and bake at 350 deg. about 15 minutes.

Special thanks to: Kentucky Bourbon Distillers


WILLETT FAMILY CANDIED BOURBON SWEET POTATOES

6 large sweet potatoes
salt
3/4 cup brown sugar
1 and one half tablespoons lemon juice
2 tablespoons butter
2 and one half tablespoons of Old Bardstown Bourbon
greased casserole dish

375 degrees
20 minutes

Peel and cook the potatoes in boiling water until tender. Cut the potatoes into 1/2 inch slices and place in the greased casserole dish with a 1/4 cup of water.

Sprinkle the potatoes with salt, paprika, brown sugar and lemon juice. Dot with butter and bake uncovered for 20 minutes at 375 degrees. In the last 5-10 minutes of baking pour the Old Bardstown Bourbon over the potatoes.


GRILLED SALMON

4 salmon fillets
Cedar plank
¼ cup olive oil
2 tablespoons chopped green onions
1 tablespoon brown sugar
1 teaspoon ground ginger
1 teaspoon dried red pepper
½ lemon fully squeezed
Fresh ground pepper
1 tablespoon Old Bardstown Bourbon
1 teaspoon Tony Chachere’s Original Creole Seasoning

Combine all the ingredients in a shallow dish.  Fully immerse fillets in dish and let soak in marinade for four hours.  Once coals are grayed over, place fish on a cedar plank.  Let sit on plank for 20 minutes (no need for flipping).  Use left over marinade for basting while grilling.


WHISKEY SUNDAE
(from the Old Bardstown Cookbook – 4th Edition)

Old Bardstown Bourbon
½ pint whipped cream
ice cream
walnuts or pecans

Fold 1 tablespoon Old Bardstown into ½ pint whipped cream and tint pale green.  In individual dishes place 3 dips vanilla ice cream or your favorite flavor.  Pour 1 tablespoon Old Bardstown over the ice cream, top with the whipped cream, and garnish with walnuts or pecans.

Special Thanks To CD Kitchen


KENTUCKY BOURBON CHOCOLATE PECAN PIE

1 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 eggs, lightly beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup pecan pieces
1 unbaked deep-dish pastry shell (9")

Heat oven to 325. Combine first 3 ingredients in a small saucepan and cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly.

Beat eggs, bourbon, vanilla, and salt in a large bowl; gradually add sugar mixture, beating well with a wire whisk. Stir in chocolate chips and pecans; pour into pastry shell.

Bake for 50-55 minutes, or until set. Serve warm or chilled.

Special thanks to Food Down Under


PORK TENDERLOIN TEQUILA

1/4 cup yellow mustard
2 pound pork tenderloin
1/4 cup vegetable oil
1 garlic cloves, halved
1/4 cup chopped carrots
1/4 - 1/2 cup fresh lime juice
1/4 - 1/2 Tequila
2 teaspoon cayenne
1 teaspoon salt
2 teaspoons dry oregano
2 teaspoons thyme
1/4 teaspoon pepper
4 tomatoes, chopped
1 onion, chopped
1 bay leaf

With fingers, spread mustard over pork tenderloin. Heat oil and garlic in 10 inch skillet until hot. Cook pork in oil over medium heat until brown.  Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer until pork is done. About 30 minutes. Remove bay leaf and serve.


CHICKEN TEQUILA

1 cup strong chicken stock
9 ounces whole tomatoes, undrained, smashed
3 garlic cloves, minced
2 chicken breasts, boneless
1/2 cup Tequila
Juice from two limes
Heavy dash of cayenne
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon coriander
salt to taste
olive oil

Simmer chicken in the stock until tender. Remove and cube. Set aside, reserving stock. Saute the garlic in olive oil. Add tomatoes and the remaining ingredients; simmer, covered for 1/2 hour. Add chicken and re-heat. Toss with cooked noodles. If sauce becomes too thick, add chicken stock. Sprinkle with Parmesan cheese and garnish with fresh basil or parsley leaves.


TEQUILA SALSA

1/2 cup olive oil
1/2 cup lime juice
1/2 cup tequila
2 tablespoons Triple Sec
1 can ( 4 ounce) diced green chilies, undrained

Combine all ingredients. Use as a marinade for chicken or turkey or store in refrigerator in covered glass jar. Excellent for tacos, fajitas, etc.

Special Thanks To
recipes4us
www.recipes4us.co.uk


APPLE FRITTERS

1 egg
4 ounces plain flour
5 ounces beer
3 ounces Caster sugar
A pinch of salt
A pinch of ground Allspice
Oil for deep frying
4 large dessert apples
Caster Sugar
Ground Cinnamon

Separate the egg. Put the yolk, sugar, flour, beer, salt and allspice in a bowl and whisk to a smooth batter. Whisk the egg white until stiff then fold into the batter. Heat the oil for deep frying to 350F. Peel and core the apples and cut into 1/4 inch rings. Dry on kitchen paper then dip into the batter and deep fry for 4-5 minutes, turning once. Drain on kitchen paper. Dredge in sugar and cinnamon and serve hot.

Serves 4.


KRAPFEN
(from Germany)

Loosely translated - Apple Donut

2 eggs
3 ounces beer
4 ounces plain flour
A pinch of salt
1-1/ lb dessert apples
Oil for deep frying
Caster sugar
Ground cinnamon

Preheat the oil for deep frying to 350F. Separate the eggs. Put the yolks, beer, flour and salt into a bowl and whisk to a smooth batter. Whisk the egg whites until stiff then fold into the batter. Peel and grate the apples then stir them into the batter. Carefully slide spoonfuls of the apple batter into the hot oil and cook for about 5 minutes turning once. Drain on kitchen paper. Mix the cinnamon with the sugar. Roll the cooked Krapfen in the sugar mix and serve immediately.

Serves 4.


CHORIZO IN RED WINE
   
1 pound Chorizo sausage, cut into slices ¼ inch thick
2 ounces dry red wine
2 tablespoons freshly chopped mixed Herbs (e.g. thyme, parsley, oregano)
2 garlic cloves, crushed
French bread cubes to serve

Preheat the oven to 425 degs.

Place the sausage slices in a very shallow ovenproof dish.

Pour the wine, herbs and garlic over the sausage and bake for 10 minutes. Serve hot with  cubes of bread to soak up the sauce.

 
ONION SOUP WITH WINE

3 large onions, sliced
2 ounces butter
1 tablespoon plain flour
1/2 teaspoon brown sugar
2 pints water
8 thick slices from a French bread loaf
4 tablespoons dry white wine
Salt and Pepper
2 ounces Gruyere cheese

Melt half the butter in a pan and fry gently the onions until transparent. Sprinkle with the flour and cook until it begins to brown. Add the sugar and mix well. Add the water little by little then bring to the boil. Reduce the heat and simmer for 20 minutes. Preheat the oven to 450 degs.

Fry the bread in the remaining butter then place the slices in the bottom of a large ovenproof soup tureen. Add the wine, salt and pepper to the soup then pour over the bread. Sprinkle with grated Gruyere and cook in oven for 10 minutes or until the cheese has melted.


The two following recipes belonged to my grandmother, a spunky, daring, woman, who ran a "blind pig" during the prohibition days. Daring, because my grandmother lived a stones throw from the Grosse Pointe Farms Police Dept. where my dad worked. Truth be known, most of the officers were customers and for those too young to remember, a blind pig is an illegal establishment for serving beer & whiskey. During the 1920's there were more than 15,000 blind pigs and "speakeasys" and the Detroit River was infamous for whiskey runners coming in from Canada.

Home Brew

1/2 gal prepared malt
2 yeast cakes
1 lb whole barley
2 lbs sugar

Boil 5 gal water - add malt & boil 10 min. Put barley into crock. Add sugar to boiling malt - when dissolved put in crock. Add 5 gal cold water and when lukewarm add yeast. Slice one raw potato in crock. Let sit 3 days. Siphon thru cheese cloth into boiler and then bottle. Put 1/2 level teaspoon of sugar in each bottle. Let stand 3 days where warm.

Dandelion Wine

Pour one gallon of boiling water over three quarts of dandelion flowers. Let stand twenty-four hours. Strain and add five pounds of light brown sugar, juice and rind of two lemons; juice and rind of two oranges. Let boil ten minutes and strain. When cold add half a cake of yeast. Put in crock and let stand until it commences to work. Then bottle and put corks in loose to let it work. In each bottle put one raisin, after it stops working. Cork tight.

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!

SIRLOIN WITH RED WINE & MUSHROOM SAUCE

1 pound boneless top sirloin (about 1 inch thick), all visible fat discarded
5 ounces button mushrooms, sliced
1/3 cup Merlot or other dry red wine (regular or nonalcoholic)
4 ounces no-salt-added tomato sauce
2 medium green onions, finely chopped
1 teaspoon very low sodium beef bouillon granules
1 teaspoon dried basil, crumbled
3/4 teaspoon sugar
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon garlic powder
1/8 teaspoon salt
Vegetable oil spray
2 tablespoons snipped fresh parsley

In a large airtight plastic bag, combine the steak, mushrooms, and wine. Seal the bag and turn to coat. Refrigerate for 8 to 12 hours, turning occasionally.

In a small bowl, stir together the tomato sauce, green onions, bouillon granules, basil, sugar, oregano, garlic powder, and salt. Set aside.

Heat a large nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Remove the steak from the marinade; reserve the marinade. Shake the excess liquid from the steak. Cook the steak for 4 minutes. Turn the steak. Cook for 2 minutes, or until done to taste. Transfer to a cutting board.

Pour the reserved marinade with the mushrooms and the tomato sauce mixture into the pan residue in the skillet, scraping the bottom and side to dislodge any browned bits. Cook over medium-high heat for 3 minutes, or until the liquid is reduced to 1 cup.

To serve, slice the steak and transfer to plates. Spoon the mushroom sauce over the steak. Sprinkle with the parsley.

Serves 4 - 3 ounces beef and 1/4 cup mushroom sauce per serving

Calories 191; Total Fat 5.0 g; Saturated 2.0g; Polyunsaturated 0.5 g; Monounsaturated 2.0 g Cholesterol
46 mg; Sodium 134 mg; Carbohydrates 6 g; Fiber 2 g; Sugars
4 g; Protein 26 g; Calcium 35 mg; Potassium 750 mg;
Dietary Exchanges:
1 vegetable
3 lean meat

Source: Salt Free Cookbook
     

WARM ORZO SALAD

Vegetable oil spray
1 medium onion, diced
1 medium garlic clove, minced
2 large red or yellow bell peppers or a combination, seeded and diced
1/2 cup dry white wine (regular or nonalcoholic) or fat-free,low-sodium chicken broth
1/2 to 1 cup frozen whole-kernel corn
1 cup dried orzo or dried patina
2 tablespoons red wine vinegar
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 to 1/4 teaspoon crushed red pepper flakes
15-ounce can no-salt-added black beans, rinsed and drained
1 cup minced lower-sodium, low-fat ham or turkey ham (about 4 1/2 ounces)

Lightly spray a large nonstick skillet with vegetable oil spray. Cook the onion and garlic over medium-high heat for 3 minutes, stirring occasionally. Reduce the heat to medium. Stir in the bell peppers. Cook for 2 to 3 minutes.

Pour in the wine. Cook for 5 minutes, or until the peppers are very soft and most of the wine has evaporated. Stir in the corn. Cook for 1 to 2 minutes, or just until heated through.

Prepare the orzo using the package directions, omitting the salt and oil. Drain well. In a large bowl, stir together the vinegar, oil, cumin, turmeric, and red pepper flakes. Stir in the beans, ham, bell pepper mixture, and orzo. Serve warm or at room temperature.

Serves 4

Nutrition Analysis
388 Calories, 4.5 g Total Fat, 1.0 g Saturated Fat, 0.0 g Trans Fat, 1.0 g Polyunsaturated Fat, 2.5 g Monounsaturated Fat,
14 mg Cholestrol, 276 mg Sodium,64g Carbohydrates, 8 g
Fiber, 12 g Sugar, 19 g Protein
Dietary Exchanges:
3 1/2 starch, 2 vegetable, 2 very lean meat
     
Souce: American Heart Association


POACHED SALMON WITH SPINACH

1 pound salmon fillets
1 1/2 cups water
1/2 cup dry white wine or water
2 green onions, sliced
1 bay leaf
1/2 of a 10-ounce package frozen no-salt-added chopped spinach
1/8 teaspoon ground nutmeg
1/4 cup shredded part-skim mozzarella cheese
Freshly ground black pepper
Lemon slices (optional)

Cut salmon into 4 pieces, rinse, and pat dry. Set aside. In a large skillet, combine water, wine, green onions, and bay leaf. Over high heat, bring just to a boil. Carefully add salmon and return to a boil. Reduce heat, cover, and simmer 8 to 10 minutes, or until fish flakes easily with a fork. Remove fish and pat it dry with paper towels.

Meanwhile, cook spinach according to package directions. Drain well, squeezing out moisture. Stir in nutmeg.

Preheat broiler. Place fish on a broiler-proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle with cheese and season with pepper. Broil 4 inches from the heat for 1 to 2 minutes, or until cheese melts. Garnish with lemon slices, if desired. Serves 4.

Nutrition Analysis
161 Calories, 5.5 g Total Fat, 1.5 g Saturated Fat, 0.0 g Trans Fat, 1.5 g Polyunsaturated Fat, 1.5 g Monounsaturated Fat,
64 mg Cholestrol,146 mg Sodium,2 g Carbohydrates,1 g fiber,0 g Sugar,26 g Protein,
Dietary Exchanges:
3 lean meat
    
Source: American Heart Assn.

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

CUCUMBER WINE SALAD

1/2 cup Cucumber, peeled and sliced
1 tsp olive oil
1 tbsp red wine

Directions
1 Combine all of the ingredients in a small bowl and toss.

Nutrition Facts
Makes 1 serving
Amount Per Serving
Calories 59.6; Total Carbs 1.7g; Dietary Fiber 0.4g; Sugars 0.9g;Total Fat 4.6g; Saturated Fat 0.6g; Unsaturated Fat 4g; Potassium 0mg; Protein 0.4g; Sodium 1.9mg
Dietary Exchanges:
1 Fat, 1/4 Vegetable


TURKEY DIVAN

1-1/2 cups cubed cooked turkey
2 cups broccoli florets, cooked until crisp-tender
1/3 cup chopped onion
1 tablespoon margarine
1/3 cup all-purpose flour
3/4 cup reduced-sodium chicken broth
3/4 cup fat-free half-and-half or fat-free milk
1/4 cup dry white wine or fat-free milk
1/4 to 1/2 teaspoon dried savory leaves
1/4 teaspoon dried marjoram leaves
2-3 pinches ground nutmeg
1 cup (4 ounces) shredded fat-free Swiss cheese
Salt, cayenne, and white pepper, to taste
3-4 tablespoons unseasoned dry bread crumbs

Arrange turkey and broccoli in 10 x 6-inch baking dish.

Saute onion in margarine in medium saucepan until tender, two to three minutes. Mix flour and chicken broth until smooth; stir into saucepan with half-and-half and wine. Heat to boiling; boil, whisking constantly, until thickened, about one minute. Reduce heat to low; add herbs and cheese, whisking until cheese is melted. Season to taste with salt, cayenne, and white pepper.

Pour sauce over turkey and broccoli in baking dish; sprinkle with bread crumbs. Bake at 350-degrees until bubbly, about 25 minutes. Makes 4 servings.

Nutritional information per serving:
Calories: 300; Fat: 4.2g; Cholesterol: 70.9mg; Sodium: 566mg; Carbohydrates: 22.9g; Protein: 37.4g;
Exchanges:  1 Vegetable, 1 Bread/Starch, 3 Meat, 1/2 Milk


RASPBERRIES IN WINE
            
1/3 cup dry white wine
2 tablespoons sugar
1 pint fresh raspberries, halved

In a small bowl, whisk together the wine and sugar until the sugar is dissolved. Divide berries into 4 equal portions and place in fancy dessert bowl. Top with wine mixture.

Serving size: 1 cup
Amount Per Serving
Calories 54.1; Total Carbs 10.5g; Dietary Fiber 1.4g; Sugars 8.2g; Total Fat 0.2g; Saturated Fat 0g; Unsaturated Fat 0.2g; Potassium 126.9mg; Protein 0.5g;
Sodium 1.7mg.
Dietary Exchanges:
1/4 Fruit>/p>

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

TIPSY STEAKS

2 sirloin steaks
2 ounces Jack Daniels

Place steaks in a shallow dish and pour whiskey over the top. Place in refrigerator over night. Cook by which ever method you prefer.


BOURBON STREET CHICKEN    

2 chicken breast halves
2/3 cup bourbon
1/3 cup soy sauce
oil

Heat oven to 350 deg. Brown chicken in oil and place in oven safe casserole dish. When chicken is almost done pour sauce over.

Note: Chicken tenders or wings make a good substitute


SHRIMP SPECIALTY

12 jumbo shrimp, peeled and butterflied
8 large mushrooms, finely sliced
4 artichoke hearts, halved
1 cup cold butter cut into chunks
1/2 ounce Marsala wine
Pinch of salt
1 ounce Chablis
Pinch of marjoram

Combine shrimp, mushrooms and artichoke in a large skillet with 1/2 of the butter, Marsala wine and salt. Saute on low heat. Slowly add Chablis and continue cooking until shrimp are firm and pink, about 3-4 minutes. Add maroram and remaining butter. Serve when the butter is just melted.

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!

GOURMET MADE EASY



First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok. 
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338

Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:

The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.

The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)

Contact:
Phil Maine (philmn@charter.net)

Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.

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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