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SAVORY SPREAD

~Shared by Luanne, FL

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 package (0.7 ounce) dry Italian salad dressing mix
Crackers or vegetables (optional)

Combine all ingredients in small  Bowl. Mix until smooth.

Yield: 1 1/2 cups  


GINGER PEAS

~Shared by Larry Holmes, Toronto, Canada

2 packages of frozen peas
1 can mushrooms, drained
1 can water chestnuts, sliced
1 cup green onions, 1-inch slices
1/4  teaspoon ground ginger
1/4  teaspoon nutmeg
1 cup chicken broth
2 tablespoon cornstarch
1 teaspoon salt
1/8 teaspoon pepper
1/ teaspoon garlic powder

In saucepan separate peas, add mushrooms, water chestnuts, green onion, ginger, nutmeg and 3/4 cup of the broth.

Cover and simmer for 3 to 4 minutes.  In cup blend cornstarch and remaining broth until smooth.  Stir into peas, cook, stirring constantly, until liquid thickens and boils.  Add salt, garlic powder and  pepper.

Serves 6 to 8



CRAB AND ARTICHOKE APPETIZER PIZZA

~Shared by Ann S. Mims, FL

Serves 8
Start to Finish: under 30 minutes
 
This appetizer pizza is essentially topped with a jazzed-up version of an old Junior League cookbook standby – artichoke dip. It's decadent and delicious.

1 (12-inch) thin prepared pizza crust (such as Boboli ®) or other brand of choice*
1 can (about 14 ounces*) artichoke hearts (packed in water), drained and chopped
4 ounces lump or back-fin crabmeat*
2/3 cup shredded Parmesan cheese
2/3 cup light mayonnaise
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup pitted and sliced kalamata olives, drained well
1/4 cup finely chopped fresh red bell pepper
Remoulade Sauce, for serving if desired (recipe below)

Preheat oven according to crust package directi ons. Crisp crust until light golden brown. Carefully remove crust and set aside, leaving oven turned on.

Meanwhile combine chopped artichoke hearts, crabmeat, Parmesan, garlic, mayonnaise, salt and pepper, stirring to mix well. Spread mixture over crust out to edges. Top with sliced olives.

Return pizza to oven and bake 12 to 15 minutes or until top is slightly brown and bubbling along edges. Remove and scatter red bell pepper over crust. Slice into small “squares” and serve warm with Remoulade Sauce, if desired.

* Notes
A thin and crispy crust works best for this recipe.
Depending on brand of artichoke hearts, the undrained weight may vary slightly.
Pasteurized fresh lump or back fin crab meat is available in most seafood markets and larger grocery stores. Most packages are 8 ounces, you’ll only need 1/2 package for each pizza, but can easily be doubled (using entire can), or store remaining crab according to package directions.

Approximate Values Per Serving: 234 calories (46% from fat), 12 g fat (3 g saturated), 23 mg cholesterol, 10 g protein, 22 g carbohydrates, 3 g dietary fiber, 644 mg sodium.


REMOULADE SAUCE

Makes about 1/2 cup
Start to Finish: under 5 minutes
 
Remoulade is a French mayonnaise sauce that’s usually served as a condiment with cold meat and seafood but we like it as a dipping sauce for pizza and most anything else!

2 green onions (for 2 tablespoons chopped)
1 clove fresh garlic
¼ cup mayonnaise
1 tablespoon grainy Dijon-style mustard
1 tablespoon sweet pickle relish*
¼ teaspoon cayenne pepper
Chop green onions, including enough tender green tops to make 2 tablespoons

Place in a small serving bowl. Peel garlic and finely mince. (You may use a garlic press.) Add to dish. Add mayonnaise, mustard, pickle relish, and cayenne pepper. Serve at once or cover and refrigerate until ready to serve, up to 3 days.

* Notes
Sweet pickle relish is sold alongside other pickles. It is sometimes called sweet salad cubes. If you can't find it, substitute 2 finely chopped sweet gherkins.

Approximate Values Per Tablespoon: 57 calories (89% from fat), 6 g fat (1 g saturat ed), 2.5 mg cholesterol, trace amount protein, 1 g carbohydrates, trace amount dietary fiber, 101 mg sodium


CARAMEL-CINNAMON DESSERT

Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

1 (4 ounce) package French vanilla instant pudding mix
3 cups milk
1 (8 ounce carton whipped topping thawed
1 (14 ounce) box cinnamon graham crackers
1 ( 6 ounce can caramel frosting
 
Combine pudding and milk and mix well.  Fold in whipped topping.  Line bottom of 9 x 13-inch glass dish with whole graham crackers.  Put half pudding mixture over crackers and top with second layer of crackers.  Spread remaining pudding over top.  Top with remaining crackers (2 or 3 crackers should be left).  Add caramel frosting over last layer of graham crackers.  Refrigerate.


MEXICAN CHICKEN BURGERS

~Shared by Johnny, LA
 
Serve these burgers on toasted buns with tomato slices and lettuce; drizzle with taco sauce.
 
16 ounces boneless, skinless chicken breast halves, ground
½ cup cooked rice (white or brown)
¼ cup cooked black, kidney, or garbanzo beans (drain and rinse canned beans)
2 tablespoons tomato paste
1 tablespoon minced onion
1 teaspoon chili powder
1 clove garlic, minced
½ teaspoon pepper
Dash of salt
1 tablespoon olive oil
 
Transfer the ground chicken to a medium mixing bowl; stir in the remaining ingredients, except the oil for cooking. Form each mixture into 4 patties, each 4 inches in diameter and about ½-inch thick.
 
Heat the oil in a medium nonstick skillet over medium-high heat. Add the patties and cook about 5 minutes on each side, or until they are lightly browned and cooked through. (If you prefer, the burgers can be broiled or cooked on either a stovetop or outdoor grill.)
 
Serve the patties on frills of leaf lettuce or on toasted buns with your choice of accompaniments.


BAVARIAN KRAUT CASSEROLE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/4 c. margarine
1 c. chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 c. sour cream

Preheat oven to 325 degrees. Melt margarine in skillet over medium heat. Add onion and cook until tender. Remove onions; add pork and brown well. Combine onions, pork, and sauerkraut in 1 1/2 quart casserole. Cover and bake for one hour. When ready to serve, blend in sour cream and nutmeg.

Makes 4-6 servings.


PEACH AND NUT CONSERVE

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

Makes 3 pints  

A luscious conserve.

6 c peeled peaches  
juice 2 lemons  
25 maraschinos, quartered   
3 3/4 c sugar  
1 1/4 c chpd walnuts

Combine peaches, lemon juice, cherries & sugar in heavy preserving kettle, cook, stirring freq til thick, 30 mins. Add nuts, stir in well. Ladle into hot sterile canning jars to top. Seal immed.

My Note- This would be nice over Belgian Waffles, fancy crepes, dressy French Toast, etc for brunch buffets.


COLD MACARONI AND TUNA SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 eggs
3 cups macaroni
1/2 (10 ounce) package frozen green peas
2 (6 ounce) cans tuna, drained
1/4 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper
 
Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water.

Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.

Put frozen peas into a colander and rinse with hot water; drain well. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart.

Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight.


GROUND BEEF (PICADILLO)

~Shared by Jim H., Calgary, Alberta, Canada

SERVES 5

1 1/2 lbs ground beef
1 1/2 teaspoons adobo seasoning
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely diced green pepper
1 teaspoon minced garlic or 2 cloves minced garlic
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 tablespoon red wine
1 tablespoon cider vinegar
1/2 cup water
1/4 cup pimiento, diced
1/4 cup pitted Spanish olives, sliced

Season the meat with the adobo and set aside.

In a skillet, heat oil on medium.

Stir in the onion, green pepper and garlic and cook until the vegetables are tender and just slightly colored.

Stir in the meat, breaking it up as you brown it.

When browned, pour off the excess fat.

Stir in the oregano and cook for 1 minute.

Stir in the tomato sauce, wine, vinegar, water, pimientos and olives.

Bring to a boil, lower heat, cover and simmer for 30 minutes.

Stir occasionally.

Source: Recipezaar


OVERNIGHT TUNA CASSEROLE

~Shared by Linda H., Rosharon, TX

From Vega Estate in Longview, Texas in 1990.  Dated 1952.

1 can cream of celery soup
1 cup milk
1 can water packed tuna, drained and flaked
1 cup uncooked elbow macaroni
3 tablespoons mustard
1 tablespoon sour cream
1 cup fresh peas
½ cup chopped yellow onion
1 cup grated Swiss cheese

Whisk soup and milk in sauce pan until blended.  Add remaining ingredients except 1/4 cup cheese. Cover and refrigerate overnight.

Bake in 350 oven for 30 minutes.  Sprinkle remaining cheese on top and place back in oven for 1-2 minutes while cheese melts.


CHOCOLATE MOUSSE PIE

~Shared by Jim D., WA

12 ounces semisweet chocolate chips
1 and one half cups whipping cream
2 tsp. vanilla
One third cup powdered sugar
1 9-inch chocolate piecrust

Place chocolate chips in a glass bowl along with half of the whipping cream and microwave on high at 1 minute intervals until chocolate melts and mixture is smooth. Allow mixture to cool. Meanwhile, beat remainder of whipping cream until soft peaks form. Add vanilla and sugar and continue beating. Slowly add chocolate mixture and mix well. Place in the chocolate piecrust and refrigerate for several hours before serving.

The Skinny: Use low fat chocolate whipping cream and your favorite sugar substitute.


PEPPERMINT CREAMS

~Shared by Treva, NC

Makes 20 Creams

8 oz. (225g) icing sugar, sieved
1 egg white
few drops peppermint essence
few drops green food coloring (optional)
3.5 oz (100g) bar of dark chocolate, melted
1 supercook writing pen (optional)

Weigh out the ingredients and make sure the melted chocolate will be cool enough to handle. Put greaseproof paper on a board.

1. Put the Icing Sugar in a bowl and mix in the egg white to form a stiff paste. Add a few drops of peppermint essence and food colouring, if using.

2. Kneed the mixture in the bowl to make sure all the icing sugar is mixed in. Put the dough on a work surface and roll it out to 1/4 in (1/2 cm) thick.

3. Use a plain cutter to stamp out small rounds, then transfer them onto greaseproof paper.

4. To decorate, dip the creams in the melted chocolate to half cover them or use the writing pen to ice hearts or anything else you can think of. Leave to set for a few hours.


GREEK BEEF AND ORZO

~Shared by Leasa, IA
 
1 lb ground beef
1 can - 14 1/2 oz - stewed tomatoes, undrained (I used toms with garlic & olive oil)
1 med celery stalk (I didn't use)
1/2 C uncooked orzo pasta
1/2 t salt
1/4 t cayenne pepper
1/2 C plain low-fat yogurt
(I also added a pinch of thyme and oregano and 1/4 C low sodium V-8 juice)
 
Cook beef until browned, drain.  Stir in remaining ingredients.  Heat to boiling, reduce heat, cover and simmer about 12 mins, stirring frequently, until liquid is absorbed and orzo is tender.  Serve with yogurt.
 
(So easy, one pan, great for camping.)


SALMON BURGERS
 
~Shared by Brenda, AL

These are delicious! Serve on hamburger buns with lettuce and tomato or serve with baked potato and green vegetable.
 
15 oz can pink salmon,drained or 2 cups flaked
8 saltine crackers crushed
1/4 cup diced bell pepper (I like colored best)
3 Tablespoons light mayo or Miracle Whip Light
1 teaspoon lemon juice
4 drops Tabasco sauce
4 whole grain hamburger buns
4 lettuce leaves
1 tomato sliced
 
In medium bowl remove skin from salmon, leave the bones in for added calcium mashing with fork. Add crackers, pepper, mayo, lemon juice and Tabasco sauce. Mix well. Shape into 4 patties. I used a measuring cup to make same size. Coat a nonstick skillet with cooking spray and place over medium heat. Cook patties until light brown, turn and cook other side. Put on buns add lettuce and tomato.

Source: Lickety Split Diabetic Meals Cookbook


LEMON COOKIES

~Shared by Patricia, Charlevoix, MI

1/2 cup shortening
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/2 teaspoon nutmeg
1 cup sugar
2 eggs - unbeaten
2 tablespoons milk
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Cream shortening, salt, lemon juice, nutmeg and sugar. Add eggs, milk and slowly blend in flour, baking powder and soda.

Drop by teaspoonful on greased baking sheet and bake at 375 deg for 10 minutes.


CARAMEL GRAHAM POPCORN BALLS

~Shared by Johnny, LA
 
Servings: 12
 
Ingredients

32 Kraft Caramels, unwrapped
2 tablespoons water
2 quarts popped popcorn
16 Honey Maid Honey Grahams, coarsely chopped (about 2 cups)
2 tablespoons holiday colored sprinkles
 
Directions
 
Heat caramels and water in saucepan over low heat stirring occasionally until melted and smooth.
 
Toss popcorn, chopped grahams and sprinkles with caramel mixture in large bowl; cool slightly.
 
Shape mixture into 12 balls.
 
Cool completely.
 
Wrap in colored plastic wrap; tie ends with ribbon.
 
Store up to 1 week.


LENTIL TOMATO STEW

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients
2 cups brown lentils
2 large onions
5 tomatoes
3 Tbsp. oil
3/4 tsp. salt (or more to taste)
1 1/2 tsp. marjoram
1 1/2 tsp. savory

Directions
Boil lentils in water for about 30 - 40 minutes (or until thoroughly cooked). While these are cooking, chop onions and tomatoes. In a very large skillet or pan, saute onions until translucent. Add tomatoes and stir occasionally. Add marjoram, savory and salt. When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done). Cook together for 10-15 minutes more.

This seems to go exceptionally well with steamed cauliflower on the side, and goes well over rice, or other grains, such as quinoa.

Source: Cajun Cooking Recipes


TUXEDO BROWNIE TORTE

~Shared by Doe, Oliver, B.C., Canada
 
The combination of dark choc base, raspberry filling & creamy wh choc topping looks & tastes like it came from a pastry cart.

Brownie-
19.5 oz fudge brownie mix   
1/2 c oil   
1/4 c water
2 eggs

Filling-
10 oz froz raspberries in syrup, thawed
1 tbsp sugar  
1 tbsp cornstarch  
1 c fresh raspberries or froz whole raspberries without syrup, thawed drained on toweling reserving 3 for garnish  

Topping-
8 oz cream cheese, softened
1/3 c icing sugar  
2 tbsp white crème de cacao if desired
1 c white chips, melted  
1 c whipping cream whipped  

Garnish-  
1 tbsp grated semi-sweet chocolate
3 whole raspberries
3 mint leaves

Heat 350. Grease bottom & sides of 9 or 10 inch springform.

In lg bowl combine all brownie ingred. Beat 50 strokes by hand. Spread batter in greased pan. Bake at 350 for 40-45 mins til center is set. Cool 30 mins. Run knife around sides of pan to loosen, remove sides. Cool completely.

Place thawed berries in syrup in blender or proc. Puree. Strain to remove seeds. In sm pot combine sugar & cornstarch. Gradually add raspberry puree, mix well. Bring to a boil, cook until mix is clear, stirring constantly. Cool 5 mins. Spread over brownie layer to within ½ inch of edges. Arrange 1 c fresh raspberries evenly over raspberry mix, chill.

In med bowl combine cream cheese, icing sugar & crème de cacao, beat til smooth. Add melted vanilla chips, beat til smooth. Fold in whipped cream. Cover, chill 45 mins. Stir topping mix til smooth. Spread 1 1/2c of topping over raspberries. Pipe or spoon on rem topping. Chill at least 1 hour until firm.

Sprinkle grated choc in 1 inch border around outside edge of torte. Garnish centre with 3 whole raspberries & 3 mint leaves. Store chilled.


BLUEBERRY OAT MUFFINS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1/2 cup quick cooking oats
1/2 cup orange juice
1 1/2 cups all-purpose flour
1/2 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup vegetable oil
1 egg, beaten
1 cup fresh blueberries
2 teaspoons white sugar
1/4 teaspoon ground cinnamon
 
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.

In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.

Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.

Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.


LITTLE CAESAR'S CRAZY SAUCE (CLOSE CLONE)

~Shared by Jim H., Calgary, Alberta, Canada

I came across this sauce recipe awhile ago and with a few changes, has become my favorite for pizza (makes 2 12-inch), great on chicken parmesan and using tomato paste, a good dipping sauce for bread sticks. I will make the same recipe using half the tomato sauce and the same amount of everything else and it turns out great.

15 Ounces Canned Tomato Sauce  
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon garlic powder
1/4 Teaspoon dried basil
1/4 Teaspoon dried marjoram   
1/4 Teaspoon dried oregano
1/4 Teaspoon ground thyme

Combine all the ingredients in an uncovered saucepan over medium heat. When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often. Remove the sauce from the heat and let it cool.

Store in a tightly sealed container in the refrigerator; it will keep for 3 to 4 weeks.

Makes 1 1/2 cups.

* The original recipe called for tomato paste. That would be good for dipping but tomato sauce is better for pizza sauce.


CHICKEN BISCUIT BAKE

~Shared by Linda H., Rosharon, TX

Serves 6 to 8

This recipe is from Best of Country Casseroles and it was submitted by Karen Weirick of Bourbon, Indiana.

1 can (10 3/4 ounces) cream of chicken soup, undiluted
2/3 cup mayonnaise
2 to 3 teaspoons Worcestershire sauce
4 cups cubed cooked chicken
3 cups chopped broccoli, cooked
1 medium onion, chopped
1 cup (4 ounces) shredded cheddar cheese
2 tubes (12 ounces each) refrigerated buttermilk biscuits
2 eggs
1/2 cup sour cream
2 teaspoons celery seed
1 teaspoon salt

In a bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in chicken, broccoli and onion. Transfer to a greased 13x9x2-inch baking dish. Sprinkle with cheese. Cover and bake at 375° for 20 minutes. Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture. In a bowl, combine remaining ingredients; pour over biscuits. Bake, uncovered, 20 minutes longer or until golden brown.

Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended.


GARLIC CROSTINI
 
~Shared by Jim D., WA

1 French baguette
2 Tbsp. extra virgin olive oil
1 tsp. dried oregano
3 cloves garlic, minced
4 plum tomatoes chopped
One half cup black olives, sliced
Salt and pepper to taste
Slices of mozzarella cheese
Fresh basil for garnish

Slice baguette into one quarter inch slices. Brush slices with olive oil and sprinkle with oregano. Combine garlic, tomatoes, black olives and salt and pepper together and mix well. Place a slice of cheese on each slice of baguette and top with tomato mixture. Bake at 350 degrees for about 10 minutes. Serve warm.

The Skinny: You can probably get away with low fat mozzarella cheese.


ZIPPY TURKEY POT PIE

~Shared by Treva, NC

3/4 cup milk
1/4 cup  MIRACLE WHIP Dressing
1 Tbsp. Flour
3 cups  chopped cooked turkey (about 1 lb.)
1 pkg. (10 oz.) frozen mixed vegetables (peas, carrots, green beans, corn, lime beans), thawed
1 cup  KRAFT Shredded Cheddar Cheese
1/4 cup chopped onions
1   ready-to-use refrigerated pie crust (1/2 of 15-oz. Pkg.)

PREHEAT oven to 400°F. Mix milk, dressing and flour in large microwaveable bowl. Microwave on HIGH 2 to 3 min. Or until sauce is thickened, stirring after each min. Add turkey, mixed vegetables, cheese and onions; toss to coat. Spoon into 9-inch pie plate; smooth surface. PLACE crust over filling; flute edge of crust, sealing edge of crust to rim of pie plate. Cut several slits in crust to allow steam to escape. Transfer to baking sheet. BAKE 30 min. Or until golden brown.

Kraft Kitchens Tips
Substitute: Prepare as directed, using MIRACLE WHIP Light Dressing and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese. Creative Leftovers: Put those leftovers to good use! Last night's cooked chicken or ham would taste great in this steaming pot pie. Just prepare as directed, substituting leftover chopped cooked chicken or ham for the turkey.


BLACK-EYED PEA SALAD

~Shared by Pat, Merritt Island, FL

12 servings

1 lb dry black-eyed peas
1 C Italian dressing
1/2 C onion, chopped
2 C green pepper, chopped
1 C red pepper, chopped
3/4 C green onions, chopped
1/2 C jalapeno pepper, finely chopped
1/4 C parsley, minced
3 garlic cloves, minced
1/2 tsp salt
1/2 tsp hot pepper sauce

Place peas in Dutch oven; add water to cover by 2”.  Bring to a boil for 2 minutes.  Remove from heat; cover and let stand for 1 hour.  Drain and rinse peas, discarding liquid.  Return peas to pan; cover with water.  Bring to a boil.  Reduce heat; cover and simmer for 1 hour or until tender.

Drain peas and place in a large bowl.  Add salad dressing and onion; toss to coat.  Cover and refrigerate until cool.  Add the remaining ingredients; toss gently.


RHUBICOT JAM

~Shared by Shirley, WA

3 c. diced fresh apricots (about 1 1/4 lbs.)
1 c. diced rhubarb (about 1 lb.)
1 Tbl. grated orange rind
¼ c. lemon juice
2 ½ c. sugar

Wash, pit and dice apricots.  Do not peel.  Wash and trim ends of the rhubarb and dice.  Combine all ingredients in large kettle, and bring to a boil.

Boil uncovered, stirring occasionally, until gel stage is reached, about 34-40 minutes.  Remove from heat and skim off foam (or add 1 tsp butter).Pour into hot sterilized glasses and seal immediately.

Makes 5-6 eight oz glasses.


ARTICHOKE BITES

Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

1-1/2 cups mayonnaise
3/4 cup freshly grated parmesan cheese
1 (4 ounce) can diced green chilies
1 (14 ounce) jar artichoke hearts, chopped
 
Combine mayonnaise, parmesan cheese, green chilies and artichoke hearts.  (Remove any spikes or tough leaves from artichoke hearts).  Place 1 teaspoon mixture on bite-size toast rounds. Broil until light brown.


TEXAS STYLE PORK POPPERS

~Shared by Johnny, LA

From Damon Whatley in Wichita Falls, Texas.

Ingredients:
1 Pork Tenderloin
Can or Jar of Sliced Jalepenos (Keep the Juice)
Bacon Strips
1/2 large bottle of Zesty Italian Dressing (Kraft, etc.)
Worcestershire
Liquid Smoke
Green Tabasco
Lawrey's Season Salt
Lemon Pepper
Garlic Salt
1 box of wooden Toothpicks or skewers

These make for great appetizers or main dishes if you can handle the heat.

Slice the tenderloin into 1/2 inch thick medallions. Cut bacon strips in half (5 inch strips). Place 1 to 2 jalapenos in the middle of each tenderloin medallion. Fold the medallion over to enclose the jalapenos and then wrap the 1/2 slice of bacon around the pork. Run the skewer or toothpick through the middle securing the bacon around the pork. A skewer will hold 5 or 6 poppers, where a toothpick will hold only one.

Lay the poppers in a large pan and coat them with italian dressing and left over jalapeno juice. Liberally sprinkle Worcestershire, liquid smoke, and green Tabasco evenly over the poppers. Apply Lawry's season salt, lemon pepper, and garlic salt evenly. Flip or mix the poppers to make sure they are evenly coated on both sides. Marinate from 2 to 24 hours in the refrigerator or cooler.

At the game, fire up your grill and place poppers directly over the hot coals. Be careful bacon will flame up so keep the lid closed or have a water bottle available. Cook until done, usually 20 minutes, flipping once or twice. These also cook well in a smoker after about an hour or so at 250 degrees plus (mesquite wood or hickory is best). When ready, grab a cold drink because you'll need it, and serve!

These are a hit at every party and event we've ever been to, and I never have leftovers!


WATERMELON COOKIES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Sugar Cookie Dough
3 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup butter or margarine, softened (not melted!)
1 1/2 cups granulated sugar
2 eggs
2 tsp vanilla extract
6 drops red food coloring
1 cup miniature semi sweet morsels

Glaze
1 1/2 cups powdered sugar, sifted
2 tbsp water
15-20 drops green food coloring
 
For the Cookies:
Sift flour, baking powder, and salt together in a medium sized bowl. Set aside.

Beat butter or margarine, sugar, eggs, vanilla, and red food coloring in a large bowl with electric mixer until fluffy. Gradually add flour mixture and stir with wooden spoon until thoroughly mixed. Cover dough with plastic wrap and chill in the refrigerator for two hours.

Preheat oven to 400 degrees F. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out circles with a cookie cutter or other round object, such as a glass or round plastic container. Place circles on ungreased cookie sheet. With a butter knife, carefully slice circle in half and separate by at least 1/2 inch to allow for expansion during baking. Gently press miniature semi sweet morsels into each semicircle.

Bake for 6-8 minutes, checking after 6 minutes. Cookies will be done when edges are lightly browned. Do not allow cookies to get too brown. Remove from oven and allow cookies to cool on cookie sheets for 5 minutes. Remove from cookies sheets to aluminum foil on a flat surface and allow to cool completely.

For the Glaze: In a small bowl mix together all ingredients to form a glaze. You may add drops of water to thin glaze if it is too thick.

To decorate the cookies, roll the round end of the cookie in the glaze, allow excess to drip off into bowl. Place cookies back on foil until glaze dries. Eat!


TRUFFLE WRAPPED CHERRIES

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

The ultimate dream of a true chocophile. A cherry surrounded by a smooth, rich truffle mixture and dipped in chocolate.

Truffle Mixture-
1/3 c whipping cream    
2 tbsp butter   
2 tbsp sugar
4 oz semi-sweet chocolate    
24 maraschinos with stems  

Coating-
6 oz semi-sweet chocolate

Truffle mixture- Combine cream, butter and sugar, bring to a boil over med heat. Take from heat, add choc. Stir until melted. Chill mix until firm enough to handle, 3-4 hrs. Wrap each cherry in about 1 tsp truffle mix. Chill.

Chocolate Coating- Partially melt choc over hot water. Take from heat and continue stirring until completely melted. Dip cherries in melted choc, place on wax paper lined tray. Chill to set chocolate.

Hint- To partially melt choc set over a pan of hot tap water. Don't place on stove.


BLUE RIBBON ANGEL FOOD CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
   
1 3/4 c. egg whites (12 or 13 egg whites)
3/4 tsp. salt
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1/2 tsp. almond
1 c. cake flour or plain flour
1 1/2 c. sugar
 
Beat egg whites and salt until foamy. Add cream of tartar and beat until eggs stand in peaks. Add half of sugar, 1 tablespoon at a time and beat; add flavoring. Sift rest of sugar and flour together and fold in carefully. Bake at 300 degrees for 75 minutes.

FROSTING:
2 c. powdered sugar, sifted
1/3 c. Crisco shortening
1-2 tbsp. milk

Mix together and spread on cake.


MUFFULETA - ITALIAN STYLE

~Shared by Jim H., Calgary, Alberta, Canada
 
1 Large Sourdough Loaf (about 8 inches or so across)
¼ lb ham slices or shaved
¼ lb salami slices
¼ lb pepperoni slices
¼ lb smoked chicken breast-shaved or thinly sliced
¼ lb sliced mozzarella
¼ lb provolone
Red or Vidalia onions
Pizza or pasta sauce-your choice

To assemble

Cut the top off of the Sourdough Loaf and set aside. Scoop out the bread from the inside leaving about ¼ to ½ inch bread attached to the crust.

Start with whatever meat you would like (I usually start with ham - my choice) and layer in the meat, sauce, onions and mozzarella, with the next layer using provolone instead of the mozzarella, alternating as you go until the loaf is filled to the top, ending with mozzarella or provolone.

Place the top previously cut off, back on the loaf, wrap securely in aluminum foil.

Place the loaf in the fridge with a heavy frying pan upside down over the loaf and add a heavy object-I like to use my LeCruset soup pot for this, and leave it at least overnight. This will condense the filling and make the loaf very flavorful.

About an hour and a half before eating, remove loaf from fridge and after setting the weight aside, pre-heat oven to 350F, place loaf, still wrapped in foil, on an ungreased cookie sheet and bake for one to one and a half hours or until cheese is melted and loaf is heated through.

This is extremely filling. I have found that cutting it into wedges, like a pizza, an 8 inch sourdough loaf will feed at least 4 people. Feel free to use your choice of meats, sauces, and cheeses.


HAWKEYE CASSEROLE

~Shared by Linda H., Rosharon, TX

2½ cups seasoned croutons
2 cups shredded cheddar cheese
2 lbs. pork sausage links, sliced & browned
4 eggs
2½ cups milk
1 tbsp. dry mustard
¼ cup dry onions
1 can cream of mushroom soup or cream of celery or chicken
1 can milk

Layer first 3 ingredients in greased 9 x 13 pan. Combine eggs, milk, mustard and onions. Pour over mixture in pan. Refrigerate overnight. Add soup and milk before baking. Bake at 300° for 90 minutes.



SHRIMP BOIL WITH SPICY BUTTER SAUCE

~Shared by Jim D., WA
    
Active Time:  15 Minutes
Total Time:  15 Minutes
Serves 4
 
Shell the shrimp right at the table and then dunk each one into our positively addictive cayenne-spiced sauce. For tamer tastes, serve the shrimp with lemon wedges instead.

INGREDIENTS
1 1/2 quarts water
1/4 cup vinegar
1/2 lemon, cut into thin slices
2 cloves garlic, smashed
5 tablespoons Old Bay Seasoning
1/2 teaspoon peppercorns
1 1/2 teaspoons salt
1 1/4 teaspoons cayenne pepper
4 bay leaves, crumbled
2 pounds large shrimp, in their shells
1/2 pound unsalted butter
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice
 
DIRECTIONS
In a large pot, combine the water, vinegar, lemon slices, garlic, Old Bay Seasoning, peppercorns, 1/2 teaspoon of the salt, 1/4 teaspoon of the cayenne, and the bay leaves. Cover and bring to a boil. Reduce the heat and simmer for 5 minutes.
 
Add the shrimp to the pot. Cover and bring back to a boil. Then continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain.
 
In a small stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon salt and 1 teaspoon cayenne. Divide the sauce among four small bowls. Serve the shrimp with the butter dipping sauce.

Nutrition Information
Serves 4 - Facts Per Serving:
 
Calories: 677 Fat. Total: 50g Carbohydrates, Total: 9g
Cholesterol: 469mg Sodium: 1272mg Protein: 47g
Fiber: 3g % Cal. from Fat: 66% Fat, Saturated: 0g
 
Source: Quick from Scratch - Fish


PAN-GRILLED BEER-MARINATED HANGER STEAK

~Shared by Treva, NC

1/4 cup soy sauce
2 tablespoons olive oil
3 large garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons chopped fresh rosemary
2 teaspoons Worcestershire sauce
2 teaspoons coarsely ground black pepper
1/2 cup dark lager beer (such as bock, märzen, or Samuel Adams Black Lager)
2 & 1/2 pounds trimmed hanger steaks (about 3 pieces)

Nonstick vegetable oil spray

Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally. Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125°F to 130°F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes. Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.