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A
to Z
Recipes
May 6, 2009
Always
something to make you think,
laugh and cook.
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Good
morning and welcome to your Wednesday edition of A to Z
Recipes Newsletter. I won't complain about the weather
because it does no good any way. Someone else always has it worse. But
the mosquitoes! We had a bout of rain for a few days and those babies
were busy (making babies). The health departments in our local cities
and counties have been very busy, too, spraying with trucks as well as
aircraft. The planes swoop down like dive bombers in attack. It was
sort of scary the first time I saw one, then I realized what it was. I
don't think it has scared any mosquitoes, though. It is absolutely
horrible and you see everyone scratching their ankles, arms, necks,
etc. Especially us folks who are allergic to most insect repellants -
and - anti-itch compounds. Ain't summer grand?
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 Hot Off the Grill.
I'll fight off mosquitoes for a great grilled steak or chicken. 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. Your
recipes are seriously needed, folks.
In today's issue we have 4 dozen of the best recipes, all shared by Dorie, IL in
Yahoo Groups she moderates. She is an avid recipe collector as well as
the A2Z Recipes Yahoo Forum moderator. I don't know how she does it but
she shares recipes in many, many other Yahoo groups, too. She runs a
tight ship, approving postings, keeping the spammers out, and everyone
on task. Here are just a few of the groups she moderates:
http://groups.yahoo.com/group/A2ZRecipes/
http://groups.yahoo.com/group/DoriesDeliciousDishes/
http://groups.yahoo.com/group/Momsmenuplan/
http://groups.yahoo.com/group/Quick-And-Easy-Recipes/
We'll see you here again on Sunday with our Summer Salads theme issue on Mother's
Day, God willing.
Kitchen
tools and gadgets at Amazon.com .
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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.
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DON'T
WANT TO
~Shared by Jim D., WA
I don’t want to do the dishes,
I don’t want to do the wash,
I sprinkled clothes a week ago
And now my iron is lost!
I don’t wanna clean the pots,
I don’t wanna rattle pans,
I wanna read my e-mail,
And chat with all my friends!
The table needs some dusting
and the floor could sure be mopped,
But I know if I get started
There’ll be no place to stop.
The closets are so full
Things are falling off the shelves,
I wish for cleaning fairies
And magic laundry elves!
They could sprinkle fairy dust
And twitch their little nose,
And the windows would be sparkling
And I’d have no dirty clothes.
I don’t know what I’m saying,
My head is in the sky,
I must cook that meat that’s graying
And bake that apple pie!
My husband needs a flea bath,
The dog needs some attention…
Oh, the other way around I mean!
My brain is in suspension!
I am running round in circles,
I am getting nothing done,
I keep thinking of the internet,
I’m missing all the fun!
I know I’m not addicted
Though I hear that all the time,
But I guess this stuff will have to wait,
Cause today I’ll be ON LINE!!!
~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!
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50
Things to Make with a Jar of Pasta Sauce
1.) Spanish Rice: cook 1 cup rice follow pkg directions, substituting 1
cup pasta sauce for 1 cup of the water; stir in some capers, spanish
olives and chopped scallions.
2.) Potato Casserole: mix mashed potatoes, some pasta sauce &
grted Parmesan cheese in a casserole dish; top with more sauce
& cheese; bake at 425° F for 30 min.
3.) Baked Brie: Slice top rind off a small wheel of brie. Cover lightly
with pasta sauce & seasoned bread crumbs; bake at 400° F for 15
min, sprinkle with fresh herbs.
4.) Mussels Marinara: Saute sliced garlic in olive oil in a deep
skillet. Add a pinch of saffrom, 1/2 cup white wine, 2 cup tomato sauce
& 3 lbs mussels; cover; cook until mussels open, (abt 5 min.)
5.) Zesty Chip Dip: Combine equal parts sour cream & pasta
sauce in bowl; stir in grated Parmesan cheese, ground pepper, &
oregano.
6.) Quick Ratatouille: saute chopped bell peppers, zucchini, onion,
eggplant & garlic in olive oil. Add 2 parts pasta sauce to 1
part water & some fresh basil; simmer until veggies are tender.
7.) Cocktail Sauce: Mix pasta sacue with horseradish & hot
sauce to taste; serve with boiled shrimp.
8.) Minestrone Soup: boil 1 jar pasta sauce & 5 cup water. Stir
in cooked small pasta, chopped mixed vegetables, canned beans &
grated Parmesan cheese; cook until veggies are tender.
9.)Tomato Butter: blend 1 stick butter & 1/2 cup pasta sauce in
food processor; stir in chopped parsley. Use plastic wrap to roll into
log; refrigerate.
10.) Olive Tapenade: Combine 1 cup pasta sauce with 1/2 cup chopped
kalamata olives, 1/2 cup chopped roasted peppers. a big spoonful of
capers & some parsley; serve with crackers.
11.) African Stew: Saute chopped onion, garlic, & ginger with
curry powder; add 1 jar of pasta sauce, 2 cup water, 1 can white beans
& a diced sweet potato; simmer until tender. Stir in 1/4 cup
peanut butter.
12.) Cream of Tomato Soup: Saute chopped fresh herbs in butter; add 1
jar pasta sauce, 2 cup water, 1/2 cup heavy cream & a pinch of
nutmeg; simmer for 5 min.
13.) Stuffed Mushrooms: mix bread crumbs, chopped mushroom stems
& grated Parmesan cheese with a bit of pasta sauce; stuff into
mushroom caps; drizzle with olice oil; bake at 400° F for 30 min.
14.) Buffalo Wings: Lightly coat chicken wings with equal parts pasta
sauce & hot sauce; roast at 425 F for 40 min.
15.) Clam Chowder: Saute diced celerly & onion in butter with
thyme & a bay leaf. Add 1 chopped potato, 2 cup pasta sauce, 1
bottle clam juice & 1 cup water; simmer 15 min. (no clams
listed in recipe)
16.) Tomato Croutons: toss 2 cuo cubed stale bread with 1/2 cup pasta
sauce, 2 Tbsp grated Parmesan cheese and 2 Tbsp olive oil; bake at 400
°F until golden; (abt 10 min).
17.) BBQ brisket: Brown 4 lbs brisket in oil with chopped onions,
garlic & red pepper flakes. Add 1 jar pasta sauce, a jar of
water, 1/4 cup cider vinegar and 1/4 cup brown sugar; cover; simmer 3
hrs.
18.) Eggs in Purgatory: Simmer 1 cup pasta sauce in a sm skillet. Crack
2 eggs, cover; cook until white is set; top with pepper &
grated Parmesan cheese.
19.) Tuna Marinara: Simmer pasta sauce with 1/2ed olives, capers
& a drained can of Italian tuna; toss with pasta.
20.) Stewed BLT: cook chopped bacon in a deep skillet; add pasta sauce
& escarole and cook until greens are tender.
21.) Pizza Potato: Make a deep slit in baked potatoes, then stuff with
some pasta sauce, chopped pepperoni and shredded Mozzarella cheese;
bake at 400° F until cheese melts.
22.) Italian Meatballs: add 1 cup pasta sauce, 1/2 cup grated Parmesan
cheese & some chopped rosemary to a basic meatloaf recipe
(using 2 lbs ground beef). Bake; top with more sauce & cheese
15 min before it's done.
23.) Baked Beans: Simmer 1 cup pasta sauce with 1/4 cup honey mustard,
1/4 cup brown sugar, and 1 lg can white beans until bubbly.
24.) Tomato Mac & Cheese: Mix some pasta sauce with prepared
macaronia & cheese in a baking dish; drizzle with more sauce;
bake at 350°F until hot & bubbly.
25.) Instant Salsa: Mix 1 cup pasta sauce with 2 Tbsp lime juice, 1/2 C
corn kernels, chopped cilantro, diced red onion & a dash of hot
sauce.
26.) Sweet-and-Sour Franks: Bring 4 cups thinly sliced onion, 1 cup
pasta sauce, 1/2 cup water and 2 Tbsp brown sugar to a boil: cover;
simmer for 40 min. Serve on hot dogs.
27.) Vodka Penne: Simmer 1/2 cup heavy cream and 3 cup pasta sauce in a
skillet for 3-5 min; remove from heat; stir in 2-3 Tbsp vodka. Toss
with cooked penne.
28.) Saucy Marinade: Combine 1 cup pasta sauce with 1/4 cup balsamic
vinegar and 1/4 cup olive oil; add smashed garlic cloves, salt
& pepper. Use as marinade for 1 lb chicken or pork.
29.) Tomato Biscuits; Spread refrigerated biscuits with pasta sauce;
top with grated cheddar cheese and chopped scallions; bake as directed.
30.) Country Captain: Brown chicken parts in olive oil with curry
powder, chopped onion, & bell peppers; add pasta sauce; simmer
until the chicken is cooked through.
31.) Taleggio Panini: Spread pata sauce between 2 slices of crusty
bread; top with taleggio cheese (or Mozzarella); cook in a buttered
skillet.
32.) Poor Man's Parmigiana: Alternate slices of garlic bread and
Mozzarella cheese in a baking dish; top witth pasta sauce; bake at 375°
F until golden & bubbly; (abt 20 min).
33.) Tomato Polenta: Stir a dollopof sun=dried tomato tapenade into
some pasta sauce; warm; spoon over prepared polenta.
34.) Italian Quesadilla: Spread some pasta sauce on a tortilla, top
with grated Mozzarella chee, sliced mushrooms & shredded
chicken; fold in 1/2 pan-fry until golden.
35.) Chilaquiles: Cook 4 cup tortilla chips in pasta sauce until
slightly softened; stir in chopped cilantro; top with grated cheddar
cheese & sour cream.
36.) Creole Stew: Saute chopped onions, bell peppers & celery;
add creole seasoning, sliced smoked turkey sausages, pasta sauce
& a big splash of broth; serve over rice.
37.) Poached Cod: Simmer pasta sauce in a skillet; add cod fillets;
cover; cook untl just firm; top with chopped herbs.
38.) Enchilada Sauce: Toast some chili powder in a nonstick skillet;
add pasta sauce & canned green chies; heat; drizzle over
enchiladas or tacos.
39.) Pizza Sticks: Brush refrigerated breadstick dough with pasta
sauce; sprinkle with grated Parmesan cheese; bake iaw pkg. directions.
Serve with extra sauce.
40.) Greek Beans: Simmer pasta sauce with a cnnamon stick, a bay leaf
& a splash of red wine vinegar; serve over white kidney beans;
top with feta cheese.
41.) Tomato Omelet: Whisk 3 eggs, salt & pepper; pour into a
buttered skillet; top with grated fontina cheese & a few Tbsp
pasta sauce. Cook until almost firm; fold in 1/2; cook until desired
doneness.
42.) Bloody Marys: Mix 8 oz vodka, 1 cup pasta suce, 1/2 cup water, 6
Tbsp lime juice & 1 Tbsp horseradish in a pitcher; season with
celery salt, Worchestershire sauce & hot sauce.
43.) Spiced Okra: Simmer fresh or frozen okra & canned
chickpeas in pasta sauce; season with cumin. mustard seeds &
coriander.
44.) Polenta Bites: Slice a tube of premade polenta into rounds. Broil
until heated through; lightly top with pasta sauce & grated
fontina cheese; broil until cheese melts.
45.) Tomato-Fennel Soup: Thin pasta sauce with water; add sliced
fennel, veggie juice & a splash of pernod; simmer.
46.) Chickpea Pasta: Simmer pasta sauce with chopped celery, anchovies
& chickpeas; serve over penne.
47.) Red Pepper Coulis: Puree jarred roasted red peppers until smooth;
stir into pasta sauce; serve with steamed fish.
48.) Sloppy Joes: Brown bulk sausage, chopped onions & bell
peppers; drain; stir in pasta sauce; heat; spoon onto rolls.
49.) Tomato Vinaigrette: Whisk 1/4 cup red wine vinegar with 1/2 cup
olive oil, some shredded fresh basil, salt & pepper. Whisk in a
spoonfil of pasta sauce; drizzle over arugula.
50.) Eggplant Rolls: Grill or broil thinly sliced eggplant until
tender. Spread with pasta sauce & riccota cheese; roll up and
secure with toothpicks.
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!
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| Monthly Theme, Recipe Submissions |
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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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Having trouble using the method above for placing your vote?
Vote for
this Ezine at the Cumuli Ezine Finder.
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monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
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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:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
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.
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Eleven Symptoms of Swine Flu
~Shared by Vicki, Sarasota, FL
You feel tired and achy, with an irresistible urge to rest in a mud
puddle in the hot sun.
You are turning pink.
Everyone now says that you're really smart.
Someone ate your ribs for dinner.
Someone ate your bacon for breakfast - and complained it wasn't crisp
enough.
Your Jewish and Muslim friends now avoid you like ... the plague.
You watch Winnie the Pooh on Saturday morning and sympathize with
Piglet.
You go to the clothing store and purchase eight bras at once.
You end your support for the farm subsidy program and join PETA.
You Google for pork recipes and your picture pops up.
Your pants are getting tighter and you discover a curly protuberance
growing down there with an embarrassing tuft of fur on the end of it.
(courtesy of JudgeRetort.com)
Old Joke
~Shared by Jessica, Corfu, Greece
Adam and Eve had a perfect marriage. She didn't talk about her
ex-boyfriends, and he didn't compare Eve's cooking to his mom's cooking.
WHY WOMEN SHOULDN'T TAKE MEN SHOPPING
~Shared by Pat, Merritt Island, FL
After I retired, my wife insisted that I accompany her on her trips to
Target. Unfortunately, like most men, I found shopping boring and
preferred to get in and get out. Equally unfortunate, my wife is like
most women - she loves to browse. Yesterday my dear wife received the
following letter from the local Target.
Dear Mrs. Banks,
Over the past six months, your husband has caused quite a commotion in
our store. We cannot tolerate this behavior and have been forced to ban
both of you from the store. Our complaints against your husband, Mr.
Banks, are listed below and are documented by our video surveillance
cameras.
1. June 15: Took 24 boxes of condoms and randomly put them in other
people's carts when they weren't looking.
2. July 2: Set all the alarm clocks in Housewares to go off at 5-minute
intervals.
3. July 7: He made a trail of tomato juice on the floor leading to the
women's restroom.
4. July 19: Walked up to an employee and told her in an official voice,
'Code 3 in Housewares. Get on it right away?. This caused the employee
to leave her assigned station and receive a reprimand from her
Supervisor that in turn resulted with a union grievance, causing
management to lose time and costing the company money.
5. August 4: Went to the Service Desk and tried to put a bag of
M&Ms on layaway.
6. August 14: Moved a 'CAUTION - WET FLOOR' sign to a carpeted area.
7. August 15: Set up a tent in the camping department and told the
children shoppers he'd invite them in if they would bring pillows and
blankets from the bedding department to which twenty children obliged.
8. August 23: When a clerk asked if they could help him he began crying
and screamed, 'Why can't you people just leave me alone?' EMTs were
called.
9. September 4: Looked right into the security camera and used it as a
mirror while he picked his nose.
10. September 10: While handling guns in the hunting department, he
asked the clerk where the antidepressants were.
11. October 3: Darted around the store suspiciously while loudly
humming the 'Mission Impossible' theme.
12. October 6: In the auto department, he practiced his 'Madonna look'
by using different sizes of funnels.
13. October 18: Hid in a clothing rack and when people browsed through,
yelled 'PICK ME! PICK ME!'
14. October 21: When an announcement came over the loud speaker, he
assumed a fetal position and screamed 'OH NO! IT'S THOSE VOICES AGAIN!'
And last, but not least:
15. October 23: Went into a fitting room, shut the door, waited awhile,
then yelled very loudly, 'Hey! There's no toilet paper in here.' One of
the clerks passed out.
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!
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| Recipe Reviews, Reader Comments |
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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!
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Looking for a particular recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CAJUN
CHICKEN CASSEROLE
1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
1 medium bell pepper, coarsely chopped
1 small onion, coarsely chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (10 3/4 ounces) condensed cream of chicken soup
1 1/2 teaspoons Cajun Creole seasoning
1 1/2 cups Original Bisquick®
1 cup milk
2 eggs Instructions
Heat oven to 375°. Heat chicken in 10-inch nonstick skillet over medium
heat 2 minutes, stirring occasionally. Stir in bell pepper and onion;
cook about 4 minutes, stirring occasionally, until vegetables are
slightly crisp. Spoon into ungreased baking dish, 13x9x2 inches. Stir
in tomatoes, soup and seasoning. Stir remaining ingredients in medium
bowl until blended. Pour over chicken mixture. Bake 30 to 35 minutes or
until light golden brown.
DEVILED CHICKEN
6 chicken leg quarters
1/4 C. butter melted
1 T. lemon juice
1 T. prepared mustard
1 t. salt
1 t. paprika
1/4 t. pepper
Place chicken in a 25x10x1 baking dish. In a small bowl
combine the rest of the ingredients. Pour over the
chicken. Bake uncovered at 375 for 50-60 minutes or until
juice run clear, basting occasionally with pan juices.
BEANS, GEEENS, AND GARLIC SOUP
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
1 onion, chopped
6 cups chicken broth
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 cup ditalini or other small pasta
1 (10 ounce) bag baby spinach, rinsed and dried
salt and black pepper to taste
Heat the olive oil in a large stockpot over medium heat. Stir in the
garlic and onions; cook and stir until the onions are transparent, 8 to
10 minutes. Add the chicken broth, increase the heat to high, and bring
the mixture to a boil.
Stir in the beans and pasta; lower heat to medium, and simmer,
uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the
spinach and stir just until wilted. Season with salt and pepper to
taste.
ANDALUSIAN GAZPACHO
1 cucumber, peeled and diced
1 green bell pepper, diced
5 green onions, chopped
2 cloves garlic, minced
3 tomatoes, diced
2 stalks celery, diced
2 1/2 cups navy beans, rinsed and drained
2 tablespoons olive oil
6 tablespoons red wine vinegar
1 (46 fluid ounce) can tomato juice
1 teaspoon ground cumin
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 tablespoon minced fresh oregano
1/4 teaspoon salt
In a 4-quart serving bowl or soup tureen, combine cucumber, bell
pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil,
vinegar and tomato juice Season with cumin, parsley, basil, oregano and
salt. Adjust spices and seasonings to taste. Chill in refrigerator at
least 4 hours before serving cold.
TORTELLINI CARBONARA
2 tablespoons butter
1/2 pound cooked ham, cut into 1/2 inch pieces
4 cups half-and-half
1 cup grated Parmesan cheese
1/4 cup chopped onion
1 1/2 cups frozen green peas
9 ounces fresh cheese-filled tortellini
Melt the butter in a large skillet over medium heat. Stir in the onion
and ham and saute for 5 minutes, or until onion is translucent.
Pour in the half-and-half and the cheese, stirring frequently, until
the sauce starts to thicken and bubble. Season with salt and pepper to
taste and set aside.
Fill a large pot with water and bring to a boil. Add the tortellini and
cook to desired doneness, or according to package directions. Add the
peas to the boiling tortellini in the final minute of cooking. Drain
all from the water and toss with the ham and sauce mixture.
HAM & CHEESE SANDWICH LOAF
1 loaf sourdough bread
1 C. sliced fresh mushrooms
1 medium green pepper cut into strips
1 medium sweet red pepper cut into strips
1 celery rib sliced
3 green onions sliced
2 T. olive oil
1/2 C. mayonnaise
2 t. Italian seasoning
1/2 t. pepper
1 lb. shaved deli ham
1 C. shredded Colby cheese
1/2 C. shredded part skim mozzarella cheese
Cut bread in half horizontally. Hollow out top and bottm
halves leaving 1/2" shells. Discard removed bread or save for
another use. In a large skillet saute the mushrooms, peppers,
celery and onions in oil until tender. Remove from heat; set
aside.
Combine the mayonnaise, Italian seasoning and pepper; spread over
bread. On the bread bottom, layer half of the ham, vegetable
mixture and cheeses. Repeat layers; gently pressing down if
needed.
Replace bread top. Wrap tightly in heavy duty foil.
Bake at 400 or grill covered over medium heat for 30-35 minutes or
until heated through. Cut into wedges with a serrated knife.
TILLAMOOK MAC AND CHEESE WITH MAYTAG CRUST
Serves 4
4 Tbsp Butter
3 Tbsp Flour
3 Cups Milk
1/2 Tsp Kosher Salt
1/4 Tsp White Pepper
1 Cup Shredded Tillamook Cheddar Cheese
4 Cups Cooked Pasta
1 Cup Maytag Bleu Cheese, crumbled
1/2 Cup Panko Japanese Bread Crumbs
Melt butter in a 1-quart saucepan over low heat. Whisk in flour,
stirring to combine. Cook 2 to 3 minutes. Cook over low heat for 5
minutes more.
Gradually add milk, whisking constantly until thickened. Season with
salt and pepper. Add shredded Tillamook cheddar and stir to incorporate
evenly.
Preheat oven t 375 degrees F.
Pour sauce over cooked pasta, stir to coat and place in an oven-safe
dish.
Combine crumbled Maytag bleu cheese and panko bread crumbs, and top the
pasta.
Bake in oven at 375 degrees for approximately 30 minutes. Center should
be hot and the topping golden brown.
Source: Artist Point, Disney's Wilderness Lodge
MAC & CHEESE
Mornay Sauce:
1/4 cup butter
1/4 cup flour
1 quart whole milk
1 1/4 cups Quattro Fromage (4-cheese mixture of asiago, provolone,
fontina, and gruyere cheeses)
2 pounds elbow macaroni
Prepare the macaroni according to the directions on the package.
Make a roux with the flour and butter over low heat. Bring the milk to
a simmer and work in the roux.
Add cheese and salt to taste. Pour over the macaroni and heat through
in a moderate oven.
Source: Jiko, Animal Kingdom Lodge
DILLY SWEET ONION RELISH
6 large sweet onions; thinly sliced
1/4 C. olive oil
3/4 C. chicken broth
1/4 C. white balsamic vinegar
1/4 C. snipped fresh dill or 4 t. dill weed
2 T. honey
1/4 t. salt
1/4 t. pepper
In a large skillet saute onions in oil until tender. Add
broth and vinegar. Bring to a boil; cook until liquid is
reduced by half. Remove from the heat, stir in the remaining
ingredients. Serve at room temperature. Refrigerate
leftovers.
APPETIZER CRAB PIZZA
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1 cup water
2 tablespoons olive oil or vegetable oil
TOPPING:
2 (8 ounce) packages cream cheese, softened
2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
1/4 cup milk
1 cup crumbled feta cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup shredded Swiss cheese, divided
In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and
salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F.
Add to dry ingredients; beat on medium speed for 3 minutes. Stir in
enough remaining flour to form a soft dough. Turn onto a floured
surface; knead until smooth and elastic, about 8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hour.
Punch dough down; divide in half. On a floured surface, roll each piece
into a 13-in. circle; transfer to two 12-in. pizza pans. Build up edge
slightly. Prick dough thoroughly with a fork. Bake crusts at 450
degrees F for 10-12 minutes or until lightly browned. Combine the cream
cheese, crab, milk, feta cheese, basil, oregano, and garlic powder;
spread mixture over each crust. Sprinkle each with 1/2 cup Swiss
cheese. Bake 10-12 minutes longer or until crust is golden and cheese
is melted. Cut into wedges.
A PEANUTTY S'MORE
2 large marshmallows
2 graham cracker squares
1 peanut butter cups
Cook the marshmallows over an open flame or hot coals until they are
browned outside, and soft all the way through, 2 to 4 minutes.
Place the marshmallows on top of one of the graham cracker squares.
Place the peanut butter cup on top of the marshmallows. Top with the
last graham cracker square.
AIRPORT BOB'S GREEN BEANS
6 thick slices bacon, cut into 1 inch pieces
1 (16 ounce) package frozen cut green beans
1/4 cup butter
1/4 cup packed brown sugar
Fry the bacon in a large skillet over medium heat until done, but not
quite crisp, about 9 minutes. Drain off grease and add butter and brown
sugar. Cook and stir over medium heat until sugar has dissolved; remove
from the heat and set aside.
Place the green beans into a pot and fill with about 1 inch of water.
Bring to a boil then cover, and steam over medium heat until cooked
through, about 5 minutes. Drain off water and stir in the sugar and
bacon mixture. Serve immediately.
ITALIAN RICOTTA CHEESE PIE
1 cup graham cracker crumbs
2 tablespoons butter
1 cup honey
4 eggs
4 cups ricotta cheese
1 tablespoon honey
2 teaspoons vanilla extract
2 tablespoons whole wheat flour
2 teaspoons lemon zest, cut into thin slivers
2 tablespoons blanched slivered almonds
1 tablespoon shelled pumpkin seeds
In a small mixing bowl, combine graham cracker crumbs, butter and honey
and mix well. Place in a 9 inch springform pan and spread evenly across
the bottom. Refrigerate 30 minutes to chill.
Preheat oven to 325 degrees F (165 degrees C).
In a large electric mixer bowl, combine ricotta and eggs (beat in one
at a time until incorporated). Add tablespoon of honey, vanilla and
flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture
into chilled crust and scatter pumpkin seeds on top.
Bake for 1 hour or until just firm and lightly colored on top. Turn
oven off, open door and leave pie inside to cool for 30 minutes.
Remove pie from oven, refrigerate and chill for 2 hours to overnight
before serving.
LEMON GRILLED SALMON
2 t. snipped fresh dill or 3/4 t. dill weed
1/2 t. lemon pepper seasoning
1/2 t. salt optional
1/4 t. garlic powder
1 salmon fillet
1/4 C. packed brown sugar
3 T. chicken broth
3 T. vegetable oil
3 T. soy sauce
3 T. finely chopped green onion
1 small lemon thinly sliced
2 onion slices separated into rings
Sprinkel dill, lemon pepper, salt if desired and garlic powder over
salmon. Place in a large resealable plastic bag.
Add the brown sugar, broth, oil, soy sauce and green onions.
Cover and refrigerate for 1 hour, turning once. Drain and
discard marinade. Place salmon skin side down on grill over
medium heat; arrange the lemon and onion slices over the top.
Cover and cook 15-20 minutes or until the fish flakes easily with a
fork.
RIGATONI FLORENTINE
1 (16 ounce) package rigatoni pasta
2 tablespoons olive oil
2 pounds boneless chicken, cubed
3 cloves garlic, chopped
1 pint heavy cream
26 ounces spaghetti sauce
10 ounces fresh spinach, washed and chopped
1 cup shredded mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain and reserve.
In a large skillet, heat oil over medium-high heat. Add chicken and
saute until cooked through and no longer pink inside. Add garlic to
skillet; saute until golden. Add cream and spaghetti sauce to skillet;
cook over medium heat for 10 to 15 minutes or until sauce thickens.
Add cooked chicken and spinach and cook until spinach reduces. Then add
rigatoni; toss with cheese and serve.
BASIL NOODLES
1 1/4 C. fresh basil leaves
3 C. all purpose flour
3 eggs
1/4 C. plus 1 T. water
2 t. olive oil
Place basil in a food processor, cover and process until finely
chopped. Add flour; process until blended. Add eggs, water
and oil. Process for 15-20 seconds or until dough forms a
ball. Turn onto a floured surface; knead until smooth and
elastic, about 8-10 minutes. Cover and let rest for 30
minutes. Divide into fourths.
On a floured surface roll each portion of dough to 1/16"
thickness. Roll up jelly roll style and cut into 1/4"
slices. Separate and unroll the slices. Hang to dry
or let stand on a clean towel for 1 hour. Cook noodles in
boiling salted water for 4-5 minutes or until tender, drain.
WINTER FRUIT SALAD WITH LEMON POPPYSEED
DRESSING
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and sliced
In a blender or food processor, combine sugar, lemon juice, onion,
mustard, and salt. Process until well blended. With machine still
running, add oil in a slow, steady stream until mixture is thick and
smooth. Add poppy seeds, and process just a few seconds more to mix.
In a large serving bowl, toss together the romaine lettuce, shredded
Swiss cheese, cashews, dried cranberries, apple, and pear. Pour
dressing over salad just before serving, and toss to coat.
CARROT BREAD
2 c. Bisquick baking mix
1-1/2 c. lightly packed shredded carrots
3/4 c. sugar
1/2 c. chopped nuts
1/4 c. all-purpose flour
1/4 c. vegetable oil
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. vanilla
3 eggs
Instructions
Heat oven to 350 degrees. Grease bottom only of loaf pan, 9 x 5 x 3
inches. Mix all ingredients; beat vigorously 30 seconds. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 50-55
minutes. Cool 10 minutes; loosen sides of loaf with knife or metal
spatula. Remove from pan. Zucchini Bread: Substitute shredded zucchini
for the carrots. Note: Wrap cool bread securely in aluminum foil; store
at room temperature up to 4 days. Or wrap securely in aluminum foil;
place in plastic bag, label, and freeze up to 1 month
BLUE RIBBON BANANA BREAD
1/2 c. shortening
1 c. sugar
2 eggs
1 c. mashed banana
3 tbsp. sour cream
1 tbsp. lemon juice
2 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. chopped pecans
Cream shortening and sugar. Beat in eggs, bananas, sour cream and lemon
juice. Add dry ingredients. Stir just enough to mix well. Fold in nuts.
Pour into greased and floured pan. Bake at 350 degrees for 50 minutes.
Cool 10 minutes. Makes 1 loaf.
EGUSI SOUP
3/4 cup pumpkin seeds
1 1/2 pounds cubed beef stew meat
1/2 cup peanut oil
2 large tomatoes, chopped
1 small onion, chopped
2 habanero peppers, seeded and minced
18 ounces tomato sauce
3 tablespoons tomato paste
1 1/2 cups water
2 pounds fresh shrimp, peeled and deveined
1 pound fresh spinach, washed and chopped
Place pumpkin seeds in a blender and blend for 30 to 40 seconds or
until mixture is a powdery paste. Set aside.
Wash beef and cut into bite-size cubes. Season with salt. In large pot,
heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute
for 3 to 5 minutes or until brown but not cooked through.
Place tomatoes, onions, and pepper in a blender and blend for about 30
seconds or until smooth. Add tomato mixture to meat, reduce heat to
medium-low, and cover. Cook for 40 to 50 minutes or until meat is
tender.
Add tomato sauce, water, and shrimp and simmer for 10 minutes.
Add spinach and ground pumpkin seeds and continue to simmer 10 minutes
more.
ARTICHOKES WITH SAFFRON AND ALMONDS
1 cup dried figs
1 cup boiling water
1/4 teaspoon saffron threads
1/2 cup olive oil
4 pounds baby artichokes, halved and chokes removed
1 teaspoon kosher salt, or to taste
1/2 cup Spanish Marcona almonds
1/4 cup white wine vinegar
1 teaspoon paprika
Place figs in a bowl and cover with the boiling water. Allow the figs
to plump for 5 minutes, then remove. Sprinkle 1/4 teaspoon of saffron
threads into the remaining liquid, and allow to steep for 5 minutes.
Heat olive oil in a large skillet over medium-high heat. Add
artichokes, and toss until coated with oil. Pour in saffron water and
salt. Bring to a boil, then reduce heat to medium-low, cover, and
simmer until the artichokes are tender, about 8 minutes.
Uncover the artichokes and increase heat to medium-high. Add the figs,
almonds, vinegar, and paprika. Cook and stir until all of the liquid
has evaporated. Remove from the heat, recover, and allow to stand for 5
minutes before serving.
BRANDY SLUSH
8 cups water
2 cups white sugar
4 tea bags
2 (12 fluid ounce) cans frozen orange juice concentrate
2 (12 fluid ounce) cans frozen lemonade concentrate
13 fluid ounces apricot brandy
In a large saucepan, boil the water. Stir in sugar until dissolved. Add
tea bags, and let sit overnight at room temperature.
In a large freezer proof container, combine mixture with orange juice
concentrate, lemonade concentrate and apricot brandy. Cover tightly,
and freeze, stirring every few hours, until frozen.
ARTICHOKE DIP
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chiles
Preheat oven to 350 degrees F (175 degrees C).
Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix
well and pour into a 2 quart casserole dish.
Bake for 20 to 25 minutes or until lightly browned. Garnish with
chopped green onions and chopped tomato if desired.
MASCARPONE CHEESECAKE
3/4 C. graham cracker crumbs
3 T. sugar
3 T. butter melted
Filling:
2 (8 oz) pkg. cream cheese softened
2 (8 oz) Mascarpone cheese
1 C. sugar
1 T. lemon juice
1 T. vanilla extract
4 eggs lightly beaten
Topping:
1 envelope whipped topping mix
1 T. caramel ice cream topping
Place a greased 9" springform pan on a double thickness of heavy duty
foil (about 18" square). Securely wrap foil around pan.
In a small bowl combine cracker crumbs and sugar, stir in
butter. Press onto bottom of prepared pan. Place
pan on a baking sheet. Bake at 325 for 10 minutes.
Cool on a wire rack.
For filling, in a large mixing bowl, beat the cheeses, sugar, lemon
juice and vanilla until smooth. Add eggs, beat on low speed
just until combined. Pour over crust. Place
springform pan in a large baking pan, add 1" of hot water to larger pan.
Bake at 325 for 50-60 minutes or until center is just set and top
appears dull. Remove springform pan from water
bath. Cool on a wire rack for 10 minutes. Carefully
run a knife around the edge of pan to loosen, cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. Before
serving, prepare topping mix according to package directions.
Garnish cheesecake with whipped topping, drizzle with
caramel. Refrigerate leftovers.
BANANA NAPOLEANS
Custard:
3 large egg yolks
1 1/2 cups heavy cream
1/3 cup sugar
1 vanilla bean OR 2 teaspoons vanilla extract
Phyllo Crisps:
1 1/2 tablespoons unsalted stick butter
3 sheets (17x12-inch each) phyllo pastry, thawed and cut in half
crosswise
1/4 cup confectioners' sugar
Caramel Sauce:
1 cup sugar
4 tablespoons unsalted butter
1/2 cup heavy cream
2 large ripe bananas
unsweetened whipped cream (for garnish)
grated chocolate (for garnish)
Heat oven to 300F. Have ready an 8-inch square pan, a larger pan
(13x9-inch works well) and 2 rimmed baking sheets (both same size).
Line 1 baking sheet with parchment paper or foil.
Custard:
Whisk yolks and 1/4 cup cream in a medium bowl until blended. Set
aside.
Put remaining 1 1/4 cups cream in a medium bowl until blended. Set
aside.
Put remaining 1 1/4 cups cream and the sugar into a heavy 1 quart
saucepan. If using vanilla bean, cut bean in half lengthwise, scrape
seeds into saucepan and add bean. Watching carefully, bring just to
boil, stirring once to dissolve sugar. Remove from heat. Discard bean.
Gradually whisk about 1/4 hot mixture into yolk mixture, then whisk
yolk mixture into saucepan. If not using bean, whisk in extract. Skim
any bubbles off top. Pour into 8-inch pan. Place into a larger pan.
Place in oven and add hot tap water to large pan to come 1/2 up sides
of 8-inch pan.
Bake 30-40 minutes until custard is firm when gently shaken. Carefully
lift 8-inch pan from water to a wire rack. Cool, cover and refrigerate
2 hours or until cold.
Phyllo Crisps:
Meanwhile increase oven to 375F and melt the butter.
Stack phyllo. Cover with plastic wrap to prevent drying. Remove 1 sheet
to work surface, brush with butter, dust with confectioners sugar.
Repeat with remaining phyllo, stacking sheets on top of each other. Cut
stack in quarters from the 12-inch side and in thirds from the 8
1/2-inch side (you'll have 12 squares). Place stacks 1/2-inch apart on
lined baking sheet. Cover with parchment paper or foil. Top with other
baking sheet.
Bake phyllo until golden, 8-12 minutes (start checking after 8 minutes
by lifting off top pan and paper. Phyllo browns quickly). Remove stacks
to a wire rack to cool.
Caramel Sauce:
Stir sugar and butter in a heavy 2-3 quart saucepan over medium heat
3-6 minutes until caramel-colored. Slowly stir in cream (mixture will
bubble vigorously). Boil 1 minute to thicken slightly.
To assemble:
Cut custard into 6 rectangles (vanilla seeds will have settled to
bottom). Using a wide straight-edged spatula, transfer 1 rectangle to
each dessert plate. Drizzle a little Caramel Sauce around custard. Top
each with a phyllo crisp. Slice bananas into a bowl, gently stir in
remaining caramel sauce. Spoon over each dessert. Top with another
crisp, then the cream and grated chocolate.
Servings: 6
Source: Flying Fish Cafe Walt Disney World Resort, FL
PEPPERONI SPINACH QUICHE
1 (8 oz) tube refrigerated crescent rolls
1 large sweet red pepper, chopped
1 garlic clove minced
1 T. olive oil
5 eggs lightly beaten
1/2 C. shredded Mozzarella cheese
1/2 C. frozen chopped spinach thawed and squeezed dry
1/4 C. sliced pepperoni cut into strips
1/4 C. half and half
2 T. grated Parmesan cheese
1 T. minced fresh parsley
1 t. dried basil
Separate crescent dough into 8 triangles; place in an ungreased 9"
fluted tart pan with removable bottom witn points toward the
center. Press onto the bottom and up the sides to form a
crust; seal seams. Set aside.
In a small skillet saute red pepper and garlic in oil until
tender. Remove from the heat. In another small
bowl, combine the remaining ingredients; stir in red pepper
mixture. Pour into crust.
Bake at 375 for 25-30 minutes or until a knife inserted in center comes
out clean Let stand for 5 minutes before cutting.
WHITE CHOCOLATE MOCHA
1 1/4 cups 2% milk
2 tablespoons white chocolate flavored syrup
1 (1.5 fluid ounce) jigger brewed espresso
1 tablespoon sweetened whipped cream (optional)
Pour milk into a steaming pitcher and heat to 145 degrees F to 165
degrees F (65 to 70 degrees C) using the steaming wand. Measure the
white chocolate syrup into a large coffee mug. Brew espresso, then add
to mug. Pour the steamed milk into the mug, using a spoon to hold back
the foam. Top with whipped cream and serve.
CHOCOLATE CHIP CHEESECAKE
1 individual package chocolate graham crackers, crushed
1/2 cup melted butter
2 tablespoons white sugar
2 (8 ounce) packages cream cheese, softened
1/2 cup brown sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C.) Mix cracker crumbs,
melted butter and sugar. Press into the bottom and sides of a 9 inch
pie plate. Refrigerate crust while making filling.
In a large bowl, beat cream cheese and brown sugar until smooth. Beat
in the eggs and egg yolk. Stir in vanilla. Fold in the chocolate chips.
Pour filling into pie crust.
Bake in the preheated oven for 50 minutes, or until filling is set.
GIANT CALZONES
1 1/2 C. water
2 T. olive oil
2 t. sugar
4 1/2 C. all purpose flour
2 t. active dry yeast
1 lb. bulk Italian sausage
1 (26 oz) can garlic and herb spaghetti sauce, divided
3 T. grated Parmesan cheese
1 (4 oz) jar mushrooms drained
1/2 C. finely chopped green pepper
1 1/2 C. shredded Mozzarella cheese
1 egg beaten
In bread machine pan, place the first 6 ingredients in order suggested
by the manufacturer. Select dough setting, add 1-2 T. flour
or water if needed.
Meanwhile in a large skillet cook sausage over medium heat until no
longer pink, drain and cool. When bread machine cycle is
completed, turn dough onto a lightly floured surface. Roll
out to a 15: circle. Transfer to a lightly greased baking
sheet.
Spread 1/2 cup of the spaghetti sauce over half of circle to within
1/4" of edges. Sprinkle sauce with Paremsan cheese, sausage,
mushrooms, green pepper, onio nand mozzarella cheese. Fold
dough over filling and pinch edges to seal.
With a sharp knife, make 2 slashes in dough, brush with egg.
Bake at 350 for 40-45 minutes or until golden brown. Let
stand for 5 minutes before cutting into 6 wedges. Warm
remaining spaghetti sauce; serve with calzone.
CAULIFLOWER AND HAM AU GRATIN
4 c. partially cooked fresh cauliflower or 2 (10 oz.) frozen cauliflower
1-1/4 c. chopped fully cooked smoked ham
1 (11 oz.) can condensed cheddar cheese soup
1/4 c. milk
2/3 c. Bisquick baking mix
2 tbsp. firm margarine or butter
2 tbsp. shredded cheddar cheese
1/2 tsp. ground nutmeg
Instructions
Heat oven to 400 degrees. Arrange cauliflower in ungreased 11 x 7 x 1
1/2 inch pan; sprinkle ham. Beat soup and milk with beater until
smooth; pour over ham. Mix remaining ingredients until crumbly;
sprinkle with paprika if desired. Bake until topping is golden brown,
20-25 minutes. Serves 8.
TEQUINI
2 (1.5 fluid ounce) jiggers tequila
1/2 fluid ounce dry vermouth
1/2 fluid ounce orange bitters
1 twist lemon zest, garnish
In a cocktail shaker full of ice, combine tequila, vermouth and orange
bitters. Shake well and strain into a cocktail glass. Garnish with a
twist of lime.
MEATLESS BLUE RIBBON CHILI
2 tsp. safflower or sunflower oil
1 lg. garlic clove, minced
1 lg. onion, finely chopped
1 med. carrot, finely chopped
2 c. crumbled tofu (optional)
3 c. cooked pinto beans
2 c. fresh or canned tomatoes, seeded and juice squeezed out
1/4 c. ketchup or tomato sauce
1 1/2 c. fresh or frozen corn
3 tsp. paprika
1 tsp. ground cumin
3/4 tsp. chili powder
1/2 tsp. salt
1. Heat oil, onion, garlic, and carrot in Dutch oven or large, heavy
pan. Saute until onion begins to soften, then add tofu and saute
several minutes.
2. Add beans, tomatoes, tomato sauce and corn. Mix well. Stir in
spices. Cover and simmer over low heat until flavors have combined, 45
minutes to 1 hour.
LE MARRIAGE, ALFREDO ALGERIE
3 tablespoons olive oil
1 boneless, skinless chicken breast, cubed
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground white pepper
5 cloves garlic, pressed
1/8 cup water
1/2 cup butter
5 saffron threads
1 (8 ounce) package cream cheese
1 1/2 cups cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt, or to taste
splash of milk
Warm olive oil in a large skillet over medium heat. Place the chicken
pieces in hot oil; cook, turning, until browned on both sides. Stir in
cayenne, white pepper, and garlic. Pour in water, and cook until the
chicken is done and the water has evaporated, about 30 minutes.
Stir in butter and saffron threads; cook for 10 minutes. Add cream
cheese, stirring until melted and smooth. Gradually whisk in cream,
smoothing out any lumps. Stir in Parmesan, and cook until the sauce
reaches the consistency you like. If it becomes too thick, stir in a
small amount of milk.
ZUCCHINI AND CORN TOPPED WITH CHEESE
2 tablespoons vegetable oil
6 medium zucchini, sliced
1/2 medium onion, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes, drained
2 teaspoons garlic powder
salt and pepper to taste
1/2 pound shredded Monterey Jack cheese
1/2 pound shredded sharp Cheddar cheese
Heat oil in a medium saucepan over medium heat, and saute the zucchini
and onion 5 to 7 minutes, until onion is tender. Mix in the corn. Stir
in the diced tomatoes. Season with garlic powder, salt, and pepper.
Cover, and cook 15 minutes, or until zucchini is soft.
Remove the saucepan from heat. Mix in the Monterey Jack cheese and
Cheddar cheese. Cover, and let stand until cheeses are melted, about 5
minutes.
BASQUE CAKE
1 1/8 cups milk
1/3 cup white sugar
1/3 cup white sugar
2 tablespoons all-purpose flour
2 eggs
1 teaspoon vanilla extract
1 1/8 cups all-purpose flour
1/2 teaspoon baking powder
1 1/8 cups white sugar
3 eggs
To Make the pastry cream Filling: In a sauce pan, combine the milk and
1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove
from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons
flour. Beat in the eggs and vanilla.
Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture
back into the saucepan with the hot milk. Return to heat and bring to a
boil. Continue cooking over medium heat until mixture thickens and
becomes smooth. Remove from heat and let cool for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9
inch springform pan. Combine and sift the flour and baking powder. Set
aside
Cream 1 1/8 cup sugar and 3 eggs until light and fluffy. Fold in the
sifted flour mixture in three increments, being careful not to overmix.
Put half of the dough into the greased pan. Spread the dough so that it
covers the bottom of the pan. Place pastry cream to within 3/4 inch of
the edge. Add the second half of the cake dough, making sure to enclose
all of the filling.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until
golden brown.
SHORTCUT CHICKEN MANICOTTI
2 skinless, boneless chicken breast halves - cubed
1 egg, beaten
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup drained, creamed cottage cheese
1/4 cup grated Parmesan cheese
10 manicotti shells
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1 cup milk
1 teaspoon Italian seasoning
1 cup boiling water
1 cup shredded Cheddar cheese
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, cook chicken until opaque and
juices run clear.
In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese
and Parmesan. Stuff uncooked manicotti shells with chicken mixture.
Arrange shells, not touching one another, in a 9x13 inch baking dish.
In a medium bowl, combine soup, sour cream, milk and Italian seasoning
and stir until smooth. Pour over shells in dish and spread to cover
completely. Carefully pour boiling water around the edge of the dish.
Cover tightly with foil.
Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle
with Cheddar and parsley and let stand 10 minutes before serving.
CHICKEN & TOMATO RISOTTO
3 C. chicken broth
1 lb. boneless skinless chicken breasts cut into 1" cubes
1 T. olive oil
1 1/2 C. sliced fresh mushrooms
1 medium onion chopped
1 garlic clove minced
2 T. butter
1 C. uncooked arborio rice
1 C. meatless spaghetti sauce
1/4 C. grated Parmesan cheese
In a small saucepan, heat broth and keep warm. In a large
skillet, saute chicken in oil until no longer pink. Remove
and keep warm.
In the same skillet saute the mushrooms, onion and garlic in butter
until crisp tender. Add rice, cook and stir for 3
minutes. Carefully stir in 1 C. warm broth. Cook
and stir until all of the liquid is absorbed.
Add remaining broth, 1/2 cup at a time, stirring constantly.
Allow the liquid to absorb between additions. Cook until
risotto is creamy and rice is almost tender. Cook time is
approximately 20 minutes. Stir in the spaghetti sauce, cheese
and reserved chicken, cook and stir until thickened. Serve
immediately.
IRISH LAMB STEW
1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine
Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Drain, crumble, and set aside.
Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat
meat evenly. Brown meat in frying pan with bacon fat.
Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the
garlic and yellow onion and saute till onion begins to become golden.
Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture
to the stock pot with bacon pieces, beef stock, and sugar. Cover and
simmer for 1 1/2 hours.
Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot.
Reduce heat, and simmer covered for 20 minutes until vegetables are
tender.
CHOCOLATE GANACHE
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)
Place the chocolate into a medium bowl. Heat the cream in a small sauce
pan over medium heat. Bring just to a boil, watching very carefully
because if it boils for a few seconds, it will boil out of the pot.
When the cream has come to a boil, pour over the chopped chocolate, and
whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at
the center of the cake and work outward. For a fluffy frosting or
chocolate filling, allow it to cool until thick, then whip with a whisk
until light and fluffy.
CARAMEL APPLES
6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
Remove the stem from each apple and press a craft stick into the top.
Butter a baking sheet.
Place caramels and milk in a microwave safe bowl, and microwave 2
minutes, stirring once. Allow to cool briefly.
Roll each apple quickly in caramel sauce until well coated. Place on
prepared sheet to set.
UGLY DUCKLING CAKE
2 cups all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/2 teaspoons baking soda
2 eggs
1 (16 ounce) can fruit cocktail
1 cup white sugar
1 cup milk
1/2 cup butter
1 cup flaked coconut
Sift together flour, 1 cup sugar, salt, and baking soda. Beat 2 eggs
and pour over dry mixture. Add fruit cocktail. Stir together.
Grease and flour pan. Bake at 325 degrees F (165 degrees C) for 45
minutes.
Over low heat, cook together 1 cup sugar, 1 cup milk, 1/2 cup butter or
margarine and coconut. Pour over cake while still hot.
DISNEYLAND ALADDIN'S OASIS SHRIMP IN GARLIC
CREAM SAUCE
FOR THE SHRIMP:
1 lb shrimp (26-30)
1/4 cup red bell pepper; diced
1/4 cup green bell pepper; diced
1/4 cup red onion; diced
1/2 cup mushroom quarters
3 oz Canola oil
FOR THE CREAM SAUCE:
3 cups white sauce
1 lemon half
pinch salt
pinch white pepper
1/2 tsp garlic puree
2 cups cream
4 tsp cornstarch dissolved in 2 oz water
TO PREPARE THE SHRIMP:
Heat the oil in a saute pan. Add onion and peppers and saute for one
minute.
Add cleaned deveined shrimp and saute until golden red in color.
Add mushrooms and saute for one minute.
TO MAKE THE CREAM SAUCE:
Reduce white wine by half in a saucepan over medium heat.
Add garlic puree, lemon half and cream in the wine and stirring for 2
minutes. Add salt and pepper to taste.
Finish by adding cornstarch-water mixture and continuously stir. Add
mixture to sauce and serve hot.
Servings: 4
From: Aladdin's Oasis, Disneyland
Source: The Disney Magazine, Fall 1994
ARTICHOKE CHEESE DIP
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/8 teaspoon onion salt
1 teaspoon dried dill weed
1/8 teaspoon lemon pepper
1/2 (14 ounce) can artichoke hearts, drained
Preheat oven to 350 degrees F (175 degrees C).
Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill
weed, lemon pepper and artichoke hearts. Mix well and pour into a 2
quart baking dish.
Bake uncovered for 30 minutes. Serve with toasted French bread or
garlic bread
MANGO PORK STIRFRY
2 T. cornstarch
1/2 C. chicken broth
3 T. soy sauce
1 small head bok choy
1 lb. pork tenderloin cut into thin strips
2 T. vegetable oil divided
1 garlic clove minced
1 t. minced fresh gingerroot
1/4 C. water
1/4 t. crushed red pepper flakes optional
4 green onions thinly sliced
1 medium mango peeled and cubed
1 t. sesame oil
hot cooked rice
In a small bowl combine the cornstarch, broth and soy sauce until
smooth; set aside. Cut off and discard root end of bok choy,
leaving stalks with leaves. Cut enough leaves into 1" slices
to measure 2 cups. Cut enough stalks into 1/2" pieces to
measure 2 cups. Save remaining bok choy for another use.
In a large skilletor wok, stir fry pork in 1 T. oil for 3-4 minutes or
until no longer pink. Remove and keep warm.
Stir fry bok choy stalks in remaining oil for 2 minutes. Add
garlic, ginger and bok choy leaves; stir fry 2 minutes. Add
water and pepper flakes if desired, cook 2 minutes longer or until bok
choy is crisp tender.
Stir cornstarch mixture and add to the pan. Bring to a boil;
cook and stir for 2 minutes or until thickened. Add the green
onions, mango and reserved pork, heat through. Stir in sesame
seed oil. Serve with rice.
CHOCOLATE CARAMEL CHEESECAKE
2 cups graham cracker crumbs
1/3 cup white sugar
1/2 cup butter, melted
30 individually wrapped caramels, unwrapped
3 tablespoons milk
3/4 cup chopped pecans
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1 teaspoon vanilla extract
3 eggs
In a medium bowl, combine graham cracker crumbs, sugar and melted
butter. Mix well and press into the bottom and 1 inch up the sides of a
9 inch springform pan. Pour on melted caramel/pecan mixture and chill
for 30 minutes.
To make the Caramel Filling: In a small saucepan, combine caramels and
milk. Cook over low heat, stirring, until smooth. Stir in chopped
pecans. Preheat oven to 325 degrees F (165 degrees C).
In the top of a double boiler, heat chocolate, stirring occasionally,
until chocolate is melted and smooth. Remove from heat and allow to
cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla
until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling
into the melted chocolate, then pour the chocolate mixture back into
the filling and mix until no streaks remain. Pour into crust.
Bake in the preheated oven for 50 minutes, or until center is almost
set. Place a pan of water on rack underneath cheesecake as it bakes to
help keep it from cracking. Cool in oven with door cracked open.
Refrigerate at least 5 hours before serving.
MEXICAN STYLE COFFEE
4 fluid ounces hot brewed coffee
1 fluid ounce coffee liqueur
1 fluid ounce tequila
1 tablespoon whipped topping (optional)
1 pinch ground cinnamon, for garnish (optional)
1 pinch cocoa powder, for garnish (optional)
Pour the coffee into a mug. Stir in the coffee liqueur and tequila.
Garnish with whipped topping, cinnamon, and cocoa powder.
PERI PERI AFRICAN CHICKEN
1/4 cup paprika
2 tablespoons hot chili powder
1 cup fresh lemon juice
3 cloves garlic, minced
1 1/2 teaspoons chopped fresh ginger
1 1/2 teaspoons salt
4 bone-in chicken breast halves
In a large bowl, stir together the paprika, chili powder, lemon juice,
garlic, ginger and salt. Rub chicken with the mixture, place in a dish,
and marinate for 3 hours.
Preheat a grill for medium heat.
Place chicken onto the grill and discard the marinade. Cook for about
30 minutes, turning occasionally, until the skin is slightly charred
and juices run clear.
FRESH BLUEBERRY PIE
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons white sugar
1/3 cup vegetable oil
1 1/2 tablespoons milk
2 cups fresh blueberries
2 cups fresh blueberries
1/4 teaspoon salt
3/4 cup white sugar
1/4 cup water
3 tablespoons cornstarch
1 tablespoon butter
1 tablespoon lemon juice
Preheat oven to 375 degrees F (190 degrees C). Prepare crust.
In a large bowl, combine flour,1/4 teaspoon salt and 3 tablespoons
sugar. Add oil and milk and mix together. Roll out and line a 9 inch
pie pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until
golden brown.
Place 2 cups of fresh blueberries in baked pie shell.
In a saucepan, combine 2 cups fresh or frozen blueberries, water,
cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Bring to a boil and
continue to boil for 5 minutes or until thick and clear. Add butter and
lemon juice.
Pour filling over berries in pie shell and allow to cool.
Click
if you have a submission for the Reader Recipe section of A
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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.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
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.
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