A to Z Recipes Newsletter 

As you know, we are on vacation with some fellow a2z'ers in New Smyrna Beach, Florida.  I thought I'd surprise you with a few recipes. These are from my own collection and I hope you enjoy them. I'll be back here with you on August 23rd, God willing.

~Maggie

DON PABLO'S QUESO DIP

1 cups onion, chopped (more or less depending on if you like onions)
3 tablespoons butter
2 cans (10 ounces each) Rotel diced tomatoes with green chilies
1 can (14.5 ounces) stewed tomatoes, chopped
2 pounds processed cheese, such as Velveeta
1 pound sharp cheddar cheese, cubed
Corn chips, Triscuits or sliced vegetables

Saute onions in butter. Add tomatoes with chilies and stewed tomatoes; cook until thick. Add processed and cubed cheeses. Cook until thick and smooth, stirring often to keep from sticking. Refrigerate overnight. Heat to eat. Serve with corn chips, Triscuits or vegetables.


SEAFOOD PASTA SALAD

2 cups tricolor pasta cooked according to package instructions
2 cups cooked shrimp, or shrimp and lobster
1/4 cup green bell pepper finely diced
1/4 cup carrots, julienne and chopped in very small cubes
1/2 cup zucchini, sliced
2 tb white Worcestershire sauce
2 tb balsamic vinegar
1/3 cup mayonnaise
Salt and pepper to taste

In a mixing bowl combine pasta, shrimp, bell pepper, carrots and zucchini. Add Worcestershire, balsamic vinegar, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving.


BROCCOLI AND GARLIC PENNE

1 pounds penne
2 heads broccoli
3/4 cup extra virgin olive oil
10 cloves garlic, thinly sliced
ground black pepper (to taste)
4 tablespoon unsalted butter
1/2 cup freshly grated parmesan cheese

Bring a large pot of water to a boil. Add the penne, and cook at a rolling boil until the pasta is just tender. Drain, rinse until cold water, drain again and reserve.

Cut the broccoli florets into fairly small pieces. Reserve the stems for another use.

Bring a large saucepan of water to a boil. Add the broccoli, and simmer for 2 minutes. Drain, rinse under cold water, pat dry and reserve.

Pour the oil into a large skillet, and heat over medium heat until it begins to ripple, about 1 minute. Add the garlic slices and cook, shaking the pan, until the garlic begins to brown around the edges, another minute.

Add the broccoli to the skillet, stir well, sprinkle with black pepper and cook 2 minute longer, shaking the skillet.

Add the butter and penne to the broccoli and cook, stirring often, until the penne is well mixed with the broccoli, oil and garlic and the mixture is hot--3 to 4 minutes.

Place in a serving dish, sprinkle with the cheese and serve immediately. Pass the pepper mill.

Yield: 8 servings

Adapted from source: The New Basics Cookbook by Julee Rosso and Sheila Lukins


CRAB BALL

8 oz. imitation or real crab meat
8 oz. cream cheese
Seafood or cocktail sauce

Combine cream cheese and crab. Shape in a ball. Pour seafood sauce over crab ball. Serve with wheat crackers.


GAUDET'S DEEP FRIED PICKLES WITH BLUE CHEESE DIPPING SAUCE

From Bob Gaudet - owner of the Porthole Pub, Lynn, MA.

Servings: 4

FOR THE DIPPING SAUCE:
1 cup sour cream
1/4 cup mayonnaise
1/4 cup prepared blue cheese dressing
2 tablespoons Dijon-style mustard

FOR THE FRIED PICKLES:
1 jar (16 ounce) sliced dill pickles or pickle chips
3 cups seasoned bread crumbs
Oil for deep frying

TO PREPARE THE DIPPING SAUCE:
Mix sour cream, mayonnaise, blue cheese dressing, and mustard together in a serving bowl. Set aside.

TO FRY THE PICKLES:
Dredge pickles in breadcrumbs and deep-fry oil at 350 degrees until golden.

TO SERVE:
Serve with sauce for dipping.

Source: Pickle Packers International


HEAVEN ON SEVEN CORN BREAD

Serves 6 to 8

1 1/3 cups all-purpose flour
1 cup plus 2 tablespoons finely ground corn flour (see note)
2/3 cup granulated sugar
5 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg
1 1/3 cups milk
5 tablespoons unsalted butter, melted
1 teaspoon bacon drippings, optional

Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking pan.

Combine the flours, sugar, baking powder, and salt in a large bowl.

In a small bowl, lightly beat the egg, then whisk in the milk, butter, and bacon drippings. Pour the wet ingredients into the flour mixture and mix until smooth.

Transfer to the prepared pan and bake 50 minutes, until golden brown. Cool slightly before cutting.

Note:
Corn flour is available in some grocery stores with ethnic—food sections.

VARIATION:

Cheddar-Jalapeno Corn Bread
For variety, fold 1 cup grated cheddar cheese and 3 tablespoons seeded, chopped jalapeno into the batter after combining the wet and dry ingredients.

Source: The Heaven on Seven Cookbook by Jimmy Bannos and John Demers


ALOHA CHICKEN WINGS

1 1/2 cups finely chopped DOLE Fresh Pineapple
3/4 cup bottled barbecue sauce
1 tablespoon soy sauce
1/2 teaspoon ground ginger
20 chicken wings (about 3-1/2 lb.) split, discard tips
pineapple wedges with leaves (optional garnish)

Combine pineapple, barbecue sauce, soy sauce and ginger in large, shallow, non-metallic dish. Add chicken, turning to coat all sides. Cover and marinate 15 minutes in refrigerator.

Grill or broil chicken 15 to 20 minutes or until chicken is no longer pink, brushing occasionally with marinade and turning once halfway through cooking. Discard any remaining marinade.

Garnish with pineapple wedges and leaves, if desired.

Servings: 8

Source: Dole


SAUSAGE BALLS WITH APPLE AND RAISINS

1 lb mild bulk sausage
2 cups buttermilk baking mix
1 ½ cups grated apple with the peel
1 cup raisins
½ cup chopped pecans

In a medium mixing bowl combine uncooked sausage, baking mix, apple, raisins and pecans mix well.

Roll sausage mixture into 1 inch balls and place on a rack in a shallow pan. bake in a preheated 350 degree oven 15 to 20 minutes or till browned. Turn occasionally while baking.

Serve immediately or freeze then thaw and reheat before serving.


CABBAGE ROLL CASSEROLE

2 pounds ground beef
1 cup chopped onion
28 ounces tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.

In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Makes 6 to 8 servings


STUFFED CHICKEN BREAST CHOICES

4 deboned, skinned, and split chicken breasts

CORDON BLUE:
1/2 c. mushroom pieces
1/2 c. chopped ham for meat and veggies
1/2 c. Swiss cheese
1 tsp. dill for herb

FLORENTINE:
Cooked, chopped spinach, press drained dry
1/2 c. chopped pimento for veggies
Omit ham
1/2 c. Cheddar cheese
1 tsp. thyme for herb

CALIFORNIA:
1/2 c. avocado
1/2 c. diced tomatoes for veggies
Omit ham
1/2 c. Monterey Jack cheese
1 tsp. sage for herb

Choose one way: Select one of the 3 above stuffings. In medium bowl, combine chopped veggies, meat, cheese, and herb. Mix well and set aside.

Pound chicken breast halves to 1/4 inch thickness. Spread stuffing mix over middle 1/3 of each piece chicken; roll each piece up. Start from narrow end, tucking in sides, envelope fashion. Secure ends with toothpicks. On wax paper, combine 1/3 cup bread crumbs and 1/3 cup grated Parmesan cheese. Roll chicken rolls in flour, then in 1/2 cup melted butter, then in crumb mixture. Place on baking dish and bake, uncovered, in 400 degree oven for 45 minutes.

Source: Adapted from a recipe found on Recipe Link


FIRE BALLS

We call these "Armadillo Eggs" here in Texas.

12 ounces jalapeno peppers, canned
1 cup buttermilk baking mix (like Bisquick)
6 ounces mozzarella cheese -- shredded
1 pound sausage
6 ounces seasoned bread crumbs

* Use a spicy breading mix made for pork or for less spicy dish use unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and plain crumbs is good to use.

1. Cut off stem ends and remove seeds from the peppers. Rinse peppers to remove seeds, but allow some seeds to remain if you like them hotter.

2. Stuff peppers lightly with cheese, then set aside.

3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small patties from the mixture. Place a pepper in the center of each patty, then wrap and seal the dough around the pepper. Coat one or two balls at a time by shaking them in a plastic bag with the pork breading mix or seasoning of your choice.

4. Using a lightly greased skillet, brown sausage balls until the sausage is thoroughly cooked, turning several times.


SHRIMP STUFFED WITH CRABMEAT

18 fresh jumbo shrimp, unpeeled
1/4 tsp salt
6 oz fresh, not canned, lump crabmeat, drained and flaked
2 hard boiled eggs, grated or finely chopped
1 1/2 cups soft breadcrumbs
1/4 cup plus 2 tbsp soft butter
3 tbsp mayonnaise, divided
1 tbsp plus 1 1/2 tsp chopped fresh parsley
1/4 tsp Worcestershire sauce
2 tbsp mayonnaise
1 tbsp plus 1 tsp milk
paprika

Peel and devein shrimp, leaving the tails intact. Butterfly the shrimp and place in a buttered 13x9-inch baking dish. Sprinkle with the salt.

Combine crabmeat with the eggs, breadcrumbs, butter, 3 Tbsp of the mayonnaise, parsley, and Worcestershire; stir well.

Top each shrimp with 2 tbsp of the crabmeat mixture.

Combine the remaining 2 tbsp mayonnaise and the milk; drizzle over the shrimp. Sprinkle with paprika.

Bake at 325 degrees F for 20 minutes, or until the stuffing is golden brown and the shrimp turn pink.

Servings: 4-6


JOHNNY CARINO'S CHICKEN PENNE GORGONZOLA

BUILD FOR ALFREDO SAUCE:
1 quart heavy whipping cream
1 cup parmesan cheese
1 tbsp. black pepper
1/4 cup whole milk

Saute heavy cream, milk, and black pepper to a consistent boil. Remove cream mixture from heat and fold in parmesan cheese. Store completed sauce in refrigerator until use.

BUILD FOR CHICKEN PENNE GORGONZOLA:
1 oz. melted butter
1 tsp. chopped fresh garlic
1 cup sliced mushrooms
3 oz. chicken
1/2 tsp. salt/pepper/granulated garlilc
1 oz. heavy cream
3 oz. alfredo sauce
1/4 cup gorgonzola cheese
10 oz. penne pasta
1/8 cup diced roma tomatoes

In a heated saute pan, combine butter, garlic, chicken, mushrooms, and spice mixture.

Once mushrooms begin to soften and garlic becomes translucent, add heavy cream and gorgonzola cheese.

As cheese dissolves into the dish, add Alfredo and penne pasta.

Once dish is fully sauteed and combined well, remove from heat and allow to slightly cool to thicken.

Top with diced parsley and roma tomatoes.

Source: CBS19TV, Texas Recipes


BROILED CRAB MELTAWAYS

1 (6 oz.) can Bumble Bee Fancy White Crabmeat
1 stick (1/2 cup) margarine
1 (7 oz.) package sharp Cheddar cheese spread
2 tablespoons mayonnaise
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 package 6 English Muffins

Use 1 package of 6 English muffins. Slice in half and cut each half into fourths and arrange on two cookie trays.

Put the remaining ingredients in the small bowl and mix with an electric mixer. Mix it well in a mixer. Spread on English muffin quarters. You must then freeze them for 30 minutes. (They may be kept frozen for weeks.)

WHEN TIME TO EAT:
Broil until they puff up and are bubbly and slightly golden brown. This just takes a few minutes.

Serve hot.

Source: Bumble Bee


MEXICAN CHICKEN CHOWDER

2 1/2 cups chopped cooked chicken
1 can whole kernel corn with sweet peppers, drained
1 can condensed cream of potato soup
1 can diced green chiles, undrained
2 Tbsp. snipped fresh cilantro
1 envelope taco seasoning mix
3 cups chicken broth
1 {8 oz.} carton sour cream
1/2 of an 8 oz. pkg. of cheese spread with jalapeno peppers

In a crockpot, combine chicken, corn, soup, undrained chiles, cilantro, and taco seasoning mix. Stir in chicken broth. Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours. Stir about 1 cup of hot soup into sour cream. Stir sour cream mixture and cheese into the mixture in crockpot; cover and let stand for 5 minutes.


CATHAY INN CRAB RANGOON

Makes 10 rolls

1/2 pound cooked crab meat, fresh or frozen
8 ounces cream cheese, softened
1 teaspoon sesame oil
1/4 teaspoon garlic powder
1 tablespoon wine
1/4 teaspoon salt
1/2 teaspoon MSG (optional)
10 egg roll skins (six-inch squares)
Oil for deep frying

Thaw crab meat if frozen, squeeze dry. Place crab meat in food processor bowl or blender and process until crab is ground. Add cream cheese, oil, garlic powder, wine, salt and MSG. Blend well.

Place 2 to 3 tablespoons of the mixture in center of each egg roll wrapper. Fold and roll wrapper over filling; moisten edges to seal.

Fry in hot oil, a few at a time, until golden brown on all sides.

Source: Cook and Tell by Gust Vreneos, Cathedral City, CA


MEATY MANICOTTI

"This simple dish has been very popular at family gatherings and potlucks,” notes Lori Thompson of New London, Texas. “You can assemble it ahead of time."

14 uncooked manicotti shells
1 pound bulk Italian sausage
3/4 pound ground beef
2 garlic cloves, minced
2 cups (8 ounces) shredded mozzarella cheese
1 package (3 ounces) cream cheese, cubed
1/4 teaspoon salt
4 cups meatless spaghetti sauce, divided
1/4 cup grated Parmesan cheese

Cook manicotti shells according to package directions. Meanwhile, in a large skillet, cook the sausage, beef and garlic over medium heat until meat is no longer pink; drain. Remove from the heat. Cool for 10 minutes.

Drain shells and rinse in cold water. Stir the mozzarella, cream cheese and salt into meat mixture. Spread 2 cups spaghetti sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Stuff each shell with about 1/4 cup meat mixture; arrange over sauce. Pour remaining sauce over top. Sprinkle with Parmesan cheese.

Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.

Yield: 7 servings

Source: Taste of Home


ALMOND CHICKEN CASSEROLE

This dish refrigerates well and freezes well. It can be prepared ahead and stored.

5 cups diced, skinless, boneless chicken breast meat
1/2 cup mayonnaise
1/2 cup plain yogurt
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth
3/4 tablespoon white pepper
1 tablespoon salt
2 tablespoons lemon juice
3 tablespoons chopped onion
4 cups cooked rice
1 (8 ounce) can sliced water chestnuts
1 cup sliced almonds
1 cup chopped celery
1 cup butter or margarine
3 cups corn flakes cereal
1/2 cup sliced almonds

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl combine the diced chicken, mayonnaise, yogurt, soup, broth, white pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup of sliced almonds, and celery. Mix well. Place mixture in a lightly greased 9x13 inch baking dish.

In a medium bowl combine the butter or margarine, corn flakes cereal and 1/2 cup sliced almonds. Mix together and top the casserole with this mixture. Bake in the preheated oven for 35 to 45 minutes.

And a chuckle for you...

I dialed a number and got the following recording:

'I am not available right now, but
Thank you for caring enough to call.
I am making some changes in my life.
Please leave a message after the
Beep. If I do not return your call,
You are one of the changes.'