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A to Z Recipes
September 3, 2008
Always something to make you think, laugh and cook.
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It's Wednesday, folks. For a lot of us who have been around A to Z Recipes Newsletter for a while, that used to mean
Linda Garavaglia in Deckerville, Michigan would produce another masterpiece for your viewing and cooking pleasure.
Some time later, she took ill and became unable to publish issues, but remained an active member. And she was my very closest internet sister and confidant for many, many years. Our sweet, not-just-Wednesday Linda was welcomed home to her
heavenly Father on Monday, September 1st. I ask that you join me in praying for her earthly family as they deal with the loss. Mike, Marie, Tim, Mark and all her lovely grands, we send you our condolences. I also thank you for sharing her with me over the years. It had to be rough to understand the depth at which we loved one another.
We never did, but accepted it as our destiny.
Photo by Pam Edwards Hopkins, Swanton, Ohio
In every newsletter I have the following goal: "Always something to make you think, laugh and cook." Well,
I don't want to think. And I cannot bear to laugh right now. But I will give you some reasons to cook. Sharing a recipe-box full of recipes is all I could do for right now, friends. Besides... I'll not be having Linda looking down, calling me a wuss...
We'll see you here again on Sunday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board. It is being planned in the A to Z Recipes QT Chat Forum. Visit there often and learn as more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
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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.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Favorite Side Dish Recipes
Just about every meat eater has a favorite dish they enjoy served alongside. And
we chicken lovers probably could list off several dishes that make our bird the
best. Whether it is pork, seafood, venison, you have it - there's a side dish
that makes everything better. (We will do salads later so do not include them in
this issue, ok?) Join in the fun by sharing your favorite "sides" in our current
Monthly Theme topic of Favorite Side Dish Recipes.
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
Favorite Side Dish Recipes. 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: Favorite Side Dish Recipes
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: Favorite Side Dish Recipes.
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 Favorite Side Dish Recipes has a deadline of September 30, 2008, and will be posted on October
5, 2008.
Please use this email link to submit a recipe for theme recipes: Favorite Side Dish Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please 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 September Birthday Babies:
1st Cindy W. in New Hampshire
1st Barbara B. in Refugio, Texas
1st Janet P. in Jacksonville, Florida
1st Melody L. in Dalton, Georgia
3rd Patricia W. in Anahuac, Texas
3rd Steve in Virginia
6th Lois in Valrico, Florida
6th Janet E. in Ligonier, Pennsylvania
7th Sandy in Snohomish, Washington
7th Dawn H. in Knoxville, Iowa
7th Linda P., in Durham, Ontario, Canada
7th Anna L. in Galveston, Texas (mother to Maggie)
8th Theresa C. in Pennsylvania
8th Wilma S. in Golden, Colorado
8th Gina H. in Independence, Missouri
9th Debbie in Dallas, Texas
10th Carrol G. in Scandia, Kansas
10th Laurie G. in Prairieville, Louisiana
10th Shary in Algoma, Wisconsin
14th Jackie N. in Columbus, Ohio
14th Elvera in Fairbury, Nebraska
15th William (Uncle Bill) A. in Burnaby, B.C. Canada
15th Sandra P. in Phoenix, Arizona
16th Marie in Fleming Island, Florida
17th Judy P. in San Jose, California
18th Rita K. in Niceville, Florida
18th Jessica Tracy in New Zealand (granddaughter to Robyn B. in Auckland)
18th James G. in Mankato, Kansas
19th Loretta A. in Virgie, Kentucky
19th Jill R. in Masury, Ohio
20th Patti in Charlevoix, Michigan
21st Gordon M. in Cape Ray, Newfoundland
21st TommyJohn in Virginia Beach, Virginia
22nd Joanna H. (daughter to Maggie) in Texas City, Texas
23rd Dustin in New Johnsonville, Tennessee
24th Nina S. in Chicago, Illinois
25th Marlene D. in Copemish, Michigan
25th Carmi in Lake of the Woods, Virginia
26th Jami L. in Keokuk, Iowa
27th Gail D. in Des Plaines, Illinois
27th Cameron (son to Lisa) in Belmont, North Carolina
27th Millie in Isle of Palms, South Carolina
27th Lisa, Idaho Falls, Idaho
28th Timothy A. in Kansas
29th Melissa in Murray, Kentucky
29th Margie in North Carolina
30th Jan in Bakersfield, California
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
WATER CHESTNUTS WRAPPED WITH BACON
1 lb. bacon
4 cans whole water chestnuts
1/4 c. soy sauce
1/2 c. brown sugar
Cut bacon in thirds. Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut. Continue wrapping water chestnuts with bacon until finished. Place each water chestnut that has been wrapped on broiler pan. Cook until bacon is crisp. Mix soy sauce and brown sugar together in bowl. Place each water chestnut with bacon in sauce and marinate for a couple of seconds. Serve hot.
Serves 10.
TORTILLA ROLL-UPS
8 - 12 flour tortilla
1 (8 oz.) block cream cheese
1 sm. can black olives, chopped
1 sm. can diced green chilies
Dash Tabasco sauce
Cream together cream cheese, olives, chilies, Tabasco sauce. Spread approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll in plastic wrap and chill. Before serving cut into 3/8 inch wide pieces and serve with salsa for dipping.
STUFFED MUSHROOMS
1 lb. sm. mushrooms
4 slices bacon, cooked and diced
5 tbsp. green pepper
1/8 tsp. sugar
1 tbsp. butter
1 med. onion
1 tsp. salt
2 (3 oz.) cream cheese, room temperature
1/2 c. buttered bread crumbs or cracker crumbs
Fry bacon until crisp. Remove bacon from drippings. Cook the remaining ingredients until tender (except cream cheese). Remove from heat and mix with cream cheese. Remove stems from mushrooms; chopped stems can be added to the cream cheese mixture. Stuff and mound the cream cheese mixture into each mushroom. Place in baking dish and add 1/4 cup hot water. Spread the bread or cracker crumb mixture on top and bake for 20 minutes at 375 degrees. Insert toothpicks.
TANGY BUFFET MEATBALLS
2 lb. ground beef
2 eggs
1/2 tsp. salt
3/4 c. oatmeal, uncooked
1/3 c. chili sauce
SAUCE:
1 c. chili sauce
1/2 - 3/4 c. grape jelly
Combine meatball ingredients, mix well. Shape to form 1 inch balls, bake on a rack in a shallow baking pan at 400 degrees for 15 - 17 minutes. Combine sauce ingredients in a 4 1/2 quart
Dutch oven. Cook over medium heat, stirring occasionally until mixture is well blended. Add the meatballs and continue cooking 3 - 5 minutes or until heated through. Transfer to chafing dish/fondue pot to serve.
Makes about 5 dozen appetizer meatballs.
MELON TRAY WITH FRUIT DRESSING
Cantaloupe, honeydew, watermelon or other available melons
Fresh fruits
FRUIT DRESSING:
1 pkg. (3 oz.) cream cheese
1/4 c. orange juice
1/4 c. lemon juice
1/4 c. crushed pineapple
1/4 c. sugar
1/4 tsp. salt
1 thin slice orange peel
1/4 c. heavy cream
Slice cantaloupe, honeydew and watermelon (or whatever melons are available) along with fresh berries such as strawberries, raspberries (whatever looks best). Grapes and apples also may be used. Be sure to dip any fruit that turns color in lemon or sprinkle with fruit fresh. Arrange fruit on a serving platter. Blend all dressing ingredients together and pour over fruit or use for dipping.
SALMON PATE
1 sm. onion, minced
1 (1 lb.) can red salmon, skinned &boned
1 (8 oz.) pkg. cream cheese (low-fat is fine), softened
3 tbsp. lemon juice
1 tbsp. horseradish
2 tsp. dried dill
1/4 c. parsley leaves, firmly packed(1/8 c. minced)
1/4 tsp. liquid smoke
1 tsp. Worcestershire sauce
Dash of Tabasco
Salt & pepper to taste
Optional: Scallions, sliced; black olives, sliced; mushrooms, sauteed, chopped
Prepare in food processor. Mince onions, add remaining ingredients and mix until smooth. Stir in scallions, black olives or mushrooms if desired. Refrigerate several hours. Serve on toast, crackers, pita bread or sliced raw vegetables.
(Can be prepared with an electric mixer.)
QUICHE TRIANGLES
1 (5 oz.) jar Old English sharp pasteurized cheese spread
1/2 tsp. seasoned salt
1 1/2 tsp. mayonnaise
1/2 tsp. garlic powder
1 stick margarine, melted
1 can (6 1/2 or 7 oz.) tuna or crabmeat
6 English muffins
Combine cheese spread, seasoned salt, garlic powder, mayonnaise, melted margarine and flaked tuna. Spread mixture onto English muffin halves. Cut each half into 4 wedges. Broil until mixture melts. Watch carefully as it burns easily.
Makes 48 wedges.
STUFFED ARTICHOKE BOTTOMS
1 can artichoke bottoms, drained
1 bottle Wishbone Italian dressing
1 pkg. Stouffer's Spinach Soufflé, thawed
1/4 c. bread crumbs, mixed with 1/4c. melted butter
Marinate artichokes overnight in the salad dressing. Drain. In a shallow baking dish, place artichokes side by side. Fill with the spinach and top with the bread crumbs. Bake, uncovered, at 400 degrees for 20 minutes.
Serves 6 to 8.
CRAB PUFFS
1 can white crab meat
1 jar Old English cheese spread
1/2 tsp. mayonnaise
1 stick margarine, softened
1/2 tsp. garlic salt
1 tsp. chopped green onion
Tabasco, cayenne to taste
6 English muffins, split
Mix together all ingredients, except muffins, adding the crab meat last. Spread on the English muffin halves. Put in freezer 45 minutes. Take out and cut in 4ths. You may put these in freezer bags after cutting and pop in the oven when unexpected guests arrive. May also serve these whole with soup. Cook for 10 minutes at 450 degrees.
CRAB CANAPÉS
6 English muffins, split
1 stick softened margarine
2 tbsp. mayonnaise
2 (5 oz.) jars Old English spread
1/4 tsp. garlic powder
1 (6 oz.) can crabmeat
Mix above ingredients together and spread on English muffin halves. Cut each muffin into quarters. Freeze, then package and store.
TO SERVE: Remove from freezer (do not thaw) and bake at 350 degrees for 15 minutes. Serve warm.
EGGPLANT FINGERS
2 (1 lb.) egg plants
Oil for deep fat frying
2 c. milk
2 c. flour
2 1/2 c. fresh breadcrumbs
Powdered sugar
Peel egg plants and cut into 1/2 inch strips. Heat oil to 375 degrees. Dip egg plant into milk, then flour, milk again then breadcrumbs. Deep fry, drain completely until no trace of oil appears on paper towel. Serve with powdered sugar.
CHUCK WAGON BEANS
2 or 3 lb. hamburger
3 c. finely chopped onions, less if desired
1 c. chopped celery
2 beef bouillon cubes
2/3 c. boiling water
1 or 2 cloves garlic, minced
1 1/2 c. catsup or chili sauce
3 tbsp. prepared mustard
1/2 tsp. salt, if necessary
1/2 tsp. pepper
2 (29 oz.) cans pork and beans or 2 qt. canned navy beans
Fry hamburger, onion, and celery until meat is brown and onions and celery are tender. Dissolve bouillon cubes in boiling water. Combine all ingredients. Put in a casserole. Cover. Bake 1 hour and 15 minutes at 350 degrees, or less if done. May be uncovered the last 1/2 hour. If it gets too dry, add more water.
HOT COCOA MIX
(SMALL BATCH)
1 c. powdered sugar
1/4 tsp. salt
1 heaping c. Ghirardelli's sweetened cocoa powder OR Nestlé's chocolate mix
1/2 c. non-dairy creamer
2 (1 qt.) pkg. non-fat dry milk
Mix all ingredients together in a large bowl and sift four times to prevent lumping of mix. Store in airtight container and in a cool dry place.
TO PREPARE:
Use 1/3 of the cup's volume of mix and top with boiling water. NOTE: If you sift the mix four times you'll get rid of all lumps. Guarantee better mixing and prevent separation or clumping when you drink it.
PICO DE GALLO
1 lg. or 2 sm. onions
3 to 4 cloves garlic, chopped
3 med. tomatoes, chopped
4 jalapenos, chopped
2 tbsp. fresh cilantro
1 tsp. sugar
Salt to taste
Mix all ingredients together and refrigerate. Keeps for several days.
IRISH CREAM
1 1/2 c. whipping cream
2 tsp. Hershey's chocolate syrup
3 eggs
1 c. whiskey, to taste
1 can Borden's sweetened condensed milk
1 tsp. vanilla
1/4 tsp. coconut extract
Blend well in blender. Refrigerate. Let age 2 or more days.
SAUSAGE BREAD
3 pkgs. crescent rolls
1 lb. Bob Evans ground sausage, regular
1 lb. Bob Evans ground sausage, hot
3 eggs (save part of one for brushing tops)
1/4 lb. grated cheddar cheese
1/4 lb. Swiss cheese
1 tsp. each oregano, Parmesan cheese & garlic powder
Cook sausage; drain well. Mash fine. Add eggs, cheeses and spices. Put 2 strips from one package of rolls side by side to make rectangle. Seal all seams well. Put 1/3 mixture on roll. Roll lengthwise and seal ends. Put seam side down on baking sheet. Brush with egg. Repeat with other packages. Bake 20 minutes at 350 degrees or until light brown.
CORN BREAD TACO BAKE
1 1/2 lbs. ground beef
1 (1 1/8 oz.) pkg. taco seasoning
1/2 c. water
1 (12 oz.) can whole kernel corn, drained
1/2 c. chopped green pepper
1 (8 oz.) can tomato sauce
2 (8 1/2 oz.) pkgs. cornbread mix
1 oz. shredded cheddar cheese
1 (2.8 oz.) can French fried onions
In skillet brown meat; drain. Stir in taco seasoning, water, corn, green pepper and tomato sauce. Pour into a 2-quart casserole (9x13).
In a separate bowl prepare corn muffin mix according to package directions except add 1/2 can French fried onions. Spoon batter over top of meat mixture. Bake in 9x13-inch pan uncovered at 400 degrees for 20 minutes. Top with cheese and remaining onions. Bake 2-3 minutes longer. Preparation time: 12 minutes.
Serves 8-9.
HAM 'N CHEESE SUPPER BREAD
2 c. Bisquick baking mix
1 c. cut up fully cooked smoked ham
3 tbsp. instant minced onion
2 eggs
2/3 c. milk
2 tbsp. vegetable oil
1/2 tsp. prepared mustard
1 1/2 c. shredded Cheddar cheese (about 6 oz.)
2 tbsp. sesame seed
3 tbsp. margarine, melted
Heat oven to 375 degrees. Grease pie plate, 10 x 1 1/2 inches. Mix baking mix, ham, onion, eggs, milk, oil, mustard and 3/4 cup of the cheese. Spread in pie plate. Sprinkle with remaining cheese and the sesame seed. Pour margarine evenly over top. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Cut into wedges; serve immediately.
Makes 6 to 8 servings.
TAHOE BRUNCH
(Must be prepared 24 hours in advance) Doubled fits in largest Pyrex casserole.
12 slices white bread (crusts removed)
2-3 tbsp. butter or margarine (softened)
1/2 c. butter or margarine
1/2 lb. fresh mushrooms, trimmed and sliced
2 c. thinly sliced yellow onions
Salt and pepper
1 1/2 lbs. mild Italian sausage
3/4 to 1 lb. cheddar cheese, grated
5 eggs
3 tsp. Dijon mustard
2 1/2 c. milk
1 tsp. dry mustard
1 tsp. ground nutmeg
2 tbsp. finely chopped fresh parsley
Butter bread and set aside. In a 10 to 12" skillet, melt the 1/2 cup butter and brown mushrooms and onions. Salt and pepper to taste and set aside. Cook sausage cut into bite six pieces. Grease 11 x 17 shallow casserole, layer 1/2 of the bread, mushroom mixture, sausage and cheese. Mix eggs, milk, both mustards, nutmeg, 1 teaspoon and 1/8 teaspoon pepper. Pour over cheese. Cover and chill overnight. Sprinkle with parsley and bake uncovered in preheated 350 degree oven for 1 hour until bubbly. Serve immediately with fruit salad and crusty bread.
Serves 8.
WALLA WALLA SWEET BREAKFAST
9 inch pie shell, partially baked
5 med. onions, thin sliced (Walla Walla "sweets" preferably)
3 tbsp. butter or margarine
4eggs
1/2 c. sour cream
Salt and pepper to taste
6 strips bacon, cooked and crumbled
1 c. Swiss cheese, shredded
1. In large skillet, cook onions in margarine over very low heat until transparent, but not browned. Add a little water when necessary to prevent browning.
2. In medium bowl, beat eggs. Add sour cream and seasonings.
3. Sprinkle bacon in pie shell. Top with cooked onions.
4. Pour egg mixture over all and top with shredded cheese.
5. Bake at 350 degrees for 30 minutes.
LOUISI-BANANA PECAN CREPES
6 crepes
1/2 stick butter
2 tbsp. brown sugar
1/2 tbsp. pure vanilla
1 tsp. cinnamon
6 to 8 lg. bananas, sliced lengthwise
6 oz. Bacardi light rum
4 oz. banana liqueur
1/2 c. pecans, chopped
6 oz. water
Whipping cream
2 oz. chocolate syrup, warmed
In large saucepan, melt butter. Add sugar, vanilla and cinnamon and cook for 2 minutes. Add rum and liqueur. Stir. Cook for 5 minutes on medium heat. Add bananas and pecans and cook until tender, approximately 6 to 8 minutes. Add water gradually to blend. Fill center of warm crepes with banana mixture. Fold crepes over to middle. Place whipping cream lengthwise over crepe and drizzle with warm chocolate syrup and serve.
EGGS IN A SHELL
6 Pepperidge Farm puff pastry shells
6 eggs
6 tbsp. chopped ham or cooked bacon
1 pkg. Hollandaise sauce mix
Prepare pastry shells according to package directions. Poach or scramble eggs. Sprinkle tablespoon of meat into each shell. Top with egg. Pour sauce over top. Serve immediately.
SAUSAGE GRAVY
2 lbs. sausage
1/2 lb. butter
1 tbsp. salt
1 tsp. pepper
1 tbsp. Accent
2 c. flour
1 gal. milk
Brown sausage, add butter and flour, stirring constantly. Add seasoning. Reduce heat and slowly add milk, stirring constantly until thick. Serve over biscuits.
MIGAS
1 - 2 tbsp. butter or oil
8 - 10 eggs, slightly beaten
4 green onions, chopped
1/2 bell pepper, chopped/diced
1 c. grated cheese
3/4 c. tortilla chips, crushed
Sour cream
Picante sauce
Saute onions and bell peppers in butter/oil. Add eggs and stir. Just before eggs are cooked, add cheese and tortilla chips. Top with sour cream and/or hot sauce. Serves 4.
CHEESY SWIRLED BACON BREAKFAST ROLLS
For breakfast, brunch or supper - golden roll-ups with a bacon-double cheese filling.
1 3/4 c. Bisquick baking mix
1/3 c. cold water
1 pkg. (3 oz.) cream cheese, softened
3/4 c. shredded Cheddar cheese
1/2 lb. bacon, crisply cooked and crumbled
1 egg, slightly beaten
1/2 tsp. poppy seed
Heat oven to 400 degrees. Grease cookie sheet generously.
Mix baking mix and water until dough forms; beat 20 strokes. Gently smooth dough into ball on surface dusted with baking mix. Knead 10 times.
Roll dough into 12 inch square. Spread cream cheese over square to within 1/4 inch of edges; sprinkle with Cheddar cheese and bacon. Roll up tightly; pinch edge of dough into roll to seal well.
Place roll, seam side down, on cookie sheet. Brush with egg; sprinkle with poppy seed. Cut roll into 1 inch slices almost through to bottom, keeping roll intact. Bake until golden brown, 15 to 20 minutes. Immediately cut into slices.
Makes 12 rolls.
CREAMY EGG BAKE
1/2 c. shredded Cheddar cheese
4 eggs
1/2 c. sour cream
3 tbsp. milk
1 1/2 tsp. flour
1/2 tsp. prepared mustard
Salt, pepper to taste
1/4 tsp. Worcestershire sauce
2 split English muffins
Sprinkle half the cheese evenly over the bottom of greased baking dish. Break and slip eggs onto cheese in dish. Beat together remaining ingredients except remaining cheese and muffins. Pour over eggs, sprinkle with remaining cheese. Bake in a 325 degree oven until whites are set and yolks are soft, creamy, about 25 to 30 minutes.
CRAB QUICHE
1 pie crust
6 slices bacon
8 oz. Swiss cheese
2 eggs
1/2 c. chopped onions
3/4 c. sour cream
3-4 crab sticks, chopped*
*May substitute 1 (7 oz.) can crabmeat for crab sticks.
Preheat oven to 375 degrees. Fry bacon, drain off grease reserving 2 tablespoons. Saute onions in fat until tender. Combine crumbled bacon, sour cream, eggs, chopped crab and grated cheese. Stir ingredients until smooth. Pour in pie shell. Bake for 35 to 40 minutes.
BROCCOLI CHEDDAR ROLLS
1 (1 lb.) loaf frozen bread dough
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained well
1 c. grated low-fat Cheddar cheese
2 tbsp. dried chopped onion
1 egg or 1/4 c. egg substitute
1 tsp. onion powder
2 tbsp. margarine, melted
On a lightly floured board, roll thawed dough out to a 12 inch square. Combine remaining ingredients (except margarine) in a small bowl. Spread filling mixture over dough. Roll up tightly in jelly-roll fashion; pinch along edges to seal. Slice roll into 8 pieces. Cut each slice in half again not cutting all the way through. Fan out sides to form butterfly shaped rolls. Place on lightly greased cookie sheet, brush with melted margarine, and let rise for 45 minutes. Bake at 375 degrees for 25 minutes or until golden brown.
Variation: Add 1 cup diced cooked chicken, turkey, or ham to filling. This recipe can be made ahead of time and frozen.
8 servings.
BAKED BREAKFAST
12 slices bread
1 lb. grated Cheddar cheese
1 lb. browned breakfast meat
8 beaten eggs
2 1/4 c. milk
3/4 tsp. dry mustard
Salt and pepper to taste
1 can cream of mushroom soup
1/2 c. milk
1 can sliced mushrooms (optional)
Grease 9 x 13 inch pan. Break bread slices into pan. Sprinkle with grated cheese. Top with browned and drained meat. Combine eggs, milk, dry mustard, and salt and pepper. Beat well. (I use blender). Pour mixture over bread, cheese, and meat. Cover with plastic wrap and refrigerate overnight. Warm oven to 350 degrees. Before baking, combine mushroom soup, milk, and sliced mushrooms, and pour over refrigerated ingredients. Bake 1 1/2 hours.
Serves 6-8.
SEAFOOD LUNCHEON DISH
1 (6 1/2 oz.) can shrimp
1 can crab
1 can tuna
1 tsp. salt
1/8 tsp. pepper
1 tbsp. Worcestershire sauce
1 c. rice = 3 c. cooked
2 c. chopped celery
1 green pepper, chopped
1 onion, minced
1 1/2 c. mayonnaise
Combine ingredients placing shrimp on top. Bake 1 hour at 350 degrees. Serve with sauce: 1 can cream of mushroom soup plus 1/3 cup milk, heated.
HOT BROWN SANDWICH
1 1/4 lb. cooked turkey breasts
4 slices bread
8 slices crisp bacon
1/4 c. Parmesan cheese
2 eggs, beaten
1 tsp. salt
1/4 tsp. pepper
2 tsp. lemon juice
1/2 stick butter
1/4 c. flour
2 c. milk, heated
Additional Parmesan
Toast bread, butter lavishly.
In skillet, melt butter, remove from fire and stir in flour until smooth. Return to fire. Add hot milk and stir until perfectly smooth. Cook, stirring constantly until thickened. Add cheese. Stir 1/2 cupful of mixture into eggs, then pour back into sauce and stir for 1 minute. Add salt, pepper and lemon juice.
To assemble (open face) sandwiches: Place toast in ovenproof platter and arrange turkey slices on top. Cover each with 1/2 cup of sauce and sprinkle with grated Parmesan. Run under broiler for 1 minute or place in 425 degree oven until speckled with brown. Arrange bacon crosswise on top and serve at once. Can use chicken instead of turkey.
Serves 4.
CHEESE GRITS SOUFFLÉ
1 c. hominy grits, quick cooking
4 c. boiling water
Salt to taste
3 lg. eggs, separated
1/2 stick butter
1 c. shredded sharp cheddar cheese
Cayenne pepper to taste
Pour grits into boiling salted water in a heavy pan. Stir constantly until thick and perfectly smooth. Add butter, stir and remove from stove. Add cheese, cayenne and egg yolks. Cool a bit. Beat egg whites until stiff but not dry. Fold into grit mixture, leaving large pieces of egg white showing. Pour into 1 1/2 quart buttered casserole. Bake 375 degrees for 40 to 50 minutes until top is golden brown and firm in middle.
CRESCENT CHOCOLATE CHIP CHEESE CAKE
2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve 1/2 c. chips)
Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake.
FROSTING:
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake. Refrigerate when cool.
Makes 24 to 36 squares.
PINEAPPLE CASSEROLE
2 lg. cans pineapple tidbits, drained
1 c. sugar
1/2 c. flour (sifted with sugar)
1 stick butter or margarine
1 pkg. Ritz crackers
Mix with pineapple in casserole dish. Melt butter. Mix with Ritz crackers. Spread on top of pineapple mixture and bake at 350 degrees for 30 minutes.
SHRIMP CASSEROLE
1 lb. pkg. elbow or shell macaroni
2 lbs. steamed shrimp
1 c. mushroom soup
1 med. onion finely chopped
1 qt. tomatoes
3/4 lb. sharp Cheddar cheese
Salt and pepper to taste
Reserve about 1/3 of grated cheese to sprinkle on top of dish. Combine above ingredients and put in a covered casserole. Bake in moderate oven of 350 degrees for about 40 to 50 minutes. Then remove cover so cheese on top will brown during the last 10 minutes.
KING RANCH CASSEROLE
1 fryer
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10 oz.) can Ro-Tel tomatoes & green chilies (diced)
1/2 can chicken broth
1 doz. corn tortillas
1 onion, chopped
2 c. cheese, grated
Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces. To make a sauce, blend until smooth the following: The 2 cans of soup, can of tomatoes and chilies and chicken broth. Set aside. a 2 1/2 quart casserole (greased), place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2 of the onion, 1/2 of the cheese and 1/2 of the sauce. Repeat the layers ending with the grated cheese. Bake uncovered for 1 hour. Bake at 350 degrees.
MEXICAN CASSEROLE
4 to 5 frozen flour tortillas
1 lb. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
1 env. (1 1/4 oz.) taco seasoning mix
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 c. sliced pitted ripe olives
1/4 c. water
1/2 tsp. chili powder
1 c. dairy sour cream
2 eggs
1/4 tsp. pepper
2 c. broken corn chips
2 c. shredded Monterey jack cheese
Thaw frozen tortillas or place them between paper towels and microwave at high 30 to 60 seconds. Separate. Crumble ground beef into large fry pan or 2 quart microwave casserole. Add green pepper and onions. Fry or microwave at high, 3 to 5 minutes, until meat loses its pink color and vegetables are tender-crisp. Stir and drain.
Mix in taco seasoning, tomato sauce and paste, olives, water and chili powder. Cook on medium until thickened or microwave at 50% (medium) 10 to 15 minutes, or until thickened.
Blend sour cream, eggs and pepper together in a small bowl. Place 2 tortillas on bottom of 12 x 8 inch dish. Top with half the meat mixture followed by half the sour cream mixture. Repeat layers with remaining ingredients. Sprinkle with corn chips and cheese. Bake for 20 to 30 minutes at 350 degrees or microwave at 50% 10 to 15 minutes or until cheese melts. Let stand 5 minutes.
YELLOW SQUASH CASSEROLE
2 c. yellow cooked squash
2 eggs, beaten
1 c. cheese, grated
2 green peppers, chopped
2 tbsp. margarine
1 c. bread crumbs or Pepperidge Farm dressing
Salt & pepper to taste
Mix squash, eggs, cheese and peppers. Melt oleo and mix with bread crumbs. Add half of bread crumbs to squash mixture. Put into greased baking dish. Add remaining crumbs to top. Bake 1 hour at 350 degrees.
BROCCOLI CHEESE CASSEROLE
4 lg. eggs
2 lbs. cottage cheese
6 tbsp. flour
1 (20 oz.) bag frozen broccoli cuts, thawed & drained
1 (8 oz.) loaf process cheese spread, cut in sm. pieces
1/2 c. green onions, chopped
1/4 c. butter, cut in sm. pieces
Preheat oven to 350 degrees. Have a shallow 2 1/2 quart baking dish ready. Beat eggs in a large bowl until blended. Stir in cottage cheese and flour until smooth. Stir in remaining ingredients until evenly distributed. Spread in baking dish. Bake 1 hour until set and edges are golden brown.
Makes 12 servings.
*Can be assembled, wrapped airtight and frozen up to 2 weeks ahead. Thaw completely before baking.
ASPARAGUS CASSEROLE
2 pkg. frozen asparagus, cut up
5 hard-boiled eggs, sliced
1 3/4 c. grated Colby cheese
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
1/2 c. asparagus liquid
Pepper to taste
3/4 tsp. salt
1/4 tsp. Lawry's seasoned salt
1 1/2 c. buttered bread crumbs
1 sm. jar pimentos, sliced and drained
Slivered almonds
Cook asparagus. Make white sauce with butter, flour, milk, seasonings. Add cheese and stir until melted. Add pimento. If too thick, add a little more milk.
In 9x13 inch baking dish, put 1 1/2 cups buttered bread crumbs. Layer asparagus, eggs, almonds, sauce. Repeat. Top with 1 cup buttered bread crumbs. Bake at 325 degrees for 25 minutes, uncovered.
CHILI HOMINY SKILLET
I love this. My kids prefer corn over hominy but it is very good either way.
1 lb. ground beef
1/4 c. green pepper, chopped
1/4 c. water
1/2 env. chili seasoning
2 tbsp. onion soup mix
1 (16 oz.) yellow hominy, drained
1/2 c. shredded cheddar cheese
Brown the beef; drain. Stir in hominy, pepper, water, chili seasonings, and onion soup mix. Cook until heated through. Sprinkle cheese over it. Cover and cook until melted.
BAKED APPLES
(CROCK POT)
5 to 6 med. apples, cored & peeled about 1 inch down
1/2 c. sugar
2 tbsp. raisins
1 tsp. cinnamon
2 tbsp. butter
1/2 c. water
Mix sugar, raisins and cinnamon. Stuff apples with sugar mixture and dot them with butter. Pour water into cooker. Add apples. Cook on low 7 to 8 hours.
Yields 5 to 6 servings.
COMPANY POTATO CASSEROLE
6 c. frozen hash browns, partially thawed
1/2 c. butter or margarine, melted
1/2 c. onion, chopped
1 tsp. salt
2 (10 1/4 oz.) cans cream of chicken soup
1 c. sour cream
1 c. potato chips or Corn Flakes, crushed
Combine all ingredients except sour cream. Pour into lightly greased crock pot. Cover. Cook 5 to 7 hours. During last hour of cooking, stir in sour cream. Sprinkle with crushed potato chips.
CROCK POT MACARONI
1 (8 oz.) pkg. macaroni
1 lg. can evaporated milk
1 1/2 c. milk
2 eggs, beaten
1/4 c. melted margarine
1 tsp. salt
3 c. sharp cheese
Pepper to taste
Cook and drain macaroni. Grate cheese. Grease crock pot. Mix oil ingredients in crock pot. Reserve some of the cheese to put on top. Sprinkle with paprika. Cook on low for 3 1/4 hours.
CROCK POT CORN CHOWDER
6 slices bacon
2 (10 oz.) pkgs. frozen corn
1 (16 oz.) can cream style corn
1 tbsp. Worcestershire sauce
2 c. water
1/2 c. onion, chopped
2 c. potatoes, diced
1 tbsp. sugar
1 tbsp. seasoned salt
1 (16 oz.) can chicken broth
1 c. milk
1/4 c. butter
In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, saute for 5 minutes. Combine everything in crockpot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the mixture into blender and puree until almost smooth. Return to crock pot with milk and butter. Cover and cook on high one hour more.
6 to 8 servings.
ANGEL SURPRISE DESSERT
1 1/2 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 (3-3/4 oz.) pkg. instant vanilla
pudding mix
4 c. angel cake cubes
1 (13-14 oz.) can crushed pineapple,
drained
1 (2 oz.) pkg. dessert topping mix
In a small mixer bowl, gradually blend milk into cream cheese, beating until smooth. Add pudding mix and beat at low speed of electric mixer until smooth and slightly thickened, about 2 minutes. Pour pudding mixture over angel cake cubes, stirring to coat. Turn into a 8x8x2 inch baking dish. Spread drained pineapple over top. Prepare dessert topping mix according to package directions. Spread over all. Chill several hours or overnight.
Serves 6.
STRAWBERRY LAYER DESSERT
1 (10 oz.) frozen sliced strawberries
1 (3 oz.) pkg. strawberry Jell-O
1 c. hot water
1 c. whipped cream or Cool Whip
1 (10") tube angel cake
Fresh strawberries for garnish
Drain strawberries; reserve 1/2 cup of syrup. Dissolve Jell-O in hot water. Add reserved syrup. Chill until partially set. Beat mixture until light and fluffy. Fold in whipped cream. Chill until of spreading consistency. Transfer 1 1/2 cups of mixture to small bowl; fold in strawberries.
Split cake crosswise making 3 equal layers. Fill between layers with strawberry mixture. Frost top and sides with remaining whipped cream mixture. Chill until serving time. Garnish with fresh strawberries.
4-LAYER DESSERT
2 c. regular flour, no sifting
2 sticks butter or margarine, at room
temperature
1 c. chopped pecans
1 (8 oz.) cream cheese
1 c. Cool Whip
1 c. confectioners' sugar
2 sm. instant chocolate pudding
3 c. milk
Cream butter and flour. Add nuts and press with wet spoon into 9x13x2 inch pan. Bake at 350 degrees for 25-30 minutes. With mixer on low, cream cheese and sugar well. Add Cool Whip and mix. Spread over baked crust.
While this is setting, prepare pudding mix with 3 cups milk. Pour over second layer and let set. Spread thin layer of Cool Whip on top and sprinkle with chopped pecans.
COOL LEMON DESSERT
1 c. flour (not sifted)
1/2 c. margarine, softened
1/3 c. chopped nuts
8 oz. cream cheese
1 c. confectioners' sugar
2 c. frozen whipped topping
2 (3 3/4 oz.) pkgs. instant lemon
pudding mix
Mix flour, soft margarine and nuts. Press into 9"x13" pan. Bake 12 to 15 minutes at 350 degrees.
Cool. Mix cream cheese, confectioners' sugar and 1 cup whipped topping. Spread over cooled crust. Mix lemon pudding as directed on package. Pour over cheese layer. Let sit in refrigerator for 1 hour. Top with remaining topping. Chill until ready to serve.
Makes 12 servings.
CHERRY DESSERT
2 cans pie cherries
2 cubes margarine, melted
1 white or yellow cake mix
Chopped nuts
Put cherries in bottom of 9x11 inch pan. Put cake mix on top; pour melted butter over the top. Sprinkle with nuts. Bake 30-40 minutes at 350 degrees. Other pie mixed fruit can be used.
PINK STUFF
So pretty for ladies luncheons, baby and bridal showers.
1 can Eagle Brand
1 can cherry pie filling
1 lg. (9 oz.) carton Cool Whip
1 can mandarin oranges
1 can pineapple chunks, drained
1 c. miniature marshmallows
Mix together and chill.
FLUFFY AMBROSIA
16 oz. can fruit cocktail, well drained
1 ripe banana, sliced
1 orange, broken in sections
1/4 c. walnuts, chopped
1/2 c. whipping cream, whipped
1 c. miniature marshmallows (optional)
Shredded or flaked coconut
Combine fruit cocktail, bananas, orange sections, nuts and marshmallows. Fold fruit mixture into whipped cream. Chill for 1 hour before serving. Spoon into dishes and sprinkle with coconut.
SINFULLY DELICIOUS
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
Mix and put in 9 x 13 pan.
1 (8 oz.) cream c cheese
1/4 c. sugar
2 tbsp. milk
1/2 of 8 oz. Cool Whip
3 1/2 c. milk
2 pkgs. instant chocolate pudding
Pour over mixture then add rest of Cool Whip.
BACON - OYSTER BITES
8 slices bacon, halved
1 (5 oz.) can smoked oysters, drained & chopped
1/2 c. herb-seasoned bread stuffing mix
1/4 c. water
Partially cook the bacon. Combine the oysters, herb stuffing mix and water. Shape into balls using 1 tablespoon of mixture. Wrap a half slice of bacon around each and secure with a toothpick. Place balls on a rack in a shallow baking pan and bake in a preheated 350 degree oven for 25-30 minutes.
Yield: 16 balls.
CRAB STUFFED MUSHROOMS
24 lg. mushroom caps
Juice of 1 lemon
1/2 lb. crab meat
1/2 c. mayonnaise
1/4 c. minced celery
Dash of Tabasco
1/2 c. minced parsley
Toss mushroom caps in lemon juice; set aside. Mix together crab meat, mayonnaise, celery and Tabasco. Fill each cap with crab mixture. Chill and serve. Sprinkle with parsley just before serving.
Makes 24.
CUCUMBER SANDWICHES
1 lg. cucumber, peeled
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1 tsp. salt
1/4 c. snipped green onion stems or snipped chives
30 rounds or fingers of white bread, buttered
Cut cucumber in half lengthwise; remove seeds. Dice and drain in a strainer for at least 1 hour. Mix cream cheese, garlic salt, Worcestershire sauce and salt until well blended. Stir in drained cucumber and snipped onion. Spread on buttered bread rounds. Make open faced or closed sandwiches. Refrigerate, covered with waxed paper and a damp cloth, until serving time.
Makes about 2 1/2 dozen.
JOHN F. KENNEDY'S BEEF STROGANOFF
2 lbs. sirloin of beef
2 1/2 tbsp. flour
2 tbsp. butter
2 c. beef stock
1/2 c. sour cream (more if desired)
2 tbsp. tomato juice or paste
3 tbsp. grated onion
3 tbsp. butter for sautéing
Cut beef into thin strips, sprinkle freely with salt and pepper; then let stand for 2 hours in cool place.
Make a roux by blending flour with butter over gentle heat until mixture bubbles and is smooth. Gradually stir in beef stock and cook until mixture begins to thicken. Boil for 2 minutes, then add sour cream alternately with tomato juice or paste, stirring constantly. Simmer very gently, without boiling, 1 minute.
Brown beef in 3 tablespoons butter with grated onion. When meat is browned, pour the meat, onion and butter into the sauce, taste for seasoning and simmer gently, cook in double boiler for 20 minutes.
CABBAGE CHEESE BAKE
1 lg. head cabbage (about 3 1/2 lbs.), cut into 1 1/2" chunks
1/4 c. (1/2 stick) Parkay margarine, divided
3 tbsp. flour
1/2 tsp. paprika
1 c. milk
1 lb. Velveeta pasteurized process cheese spread, cubed
2 c. croutons
Cover cabbage with water in Dutch oven; bring water to boil. Cook 2 1/2 minutes; drain well.
Heat oven to 350 degrees.
Melt 2 tablespoons margarine in saucepan over medium-low heat. Blend in flour and paprika.
Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil. Add cheese spread; stir until melted. Add cabbage.
Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted margarine. Sprinkle over cabbage mixture; cover.
Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons are toasted. Let stand 10 minutes before serving.
Serves 8.
SPAGHETTI CARBONARA
1 lb. med. spaghetti
1/4 lb. lean bacon
3 tbsp. heavy cream
3 egg yolks
1/2 c. Parmesan cheese
Diced parsley (optional)
Freshly ground pepper (optional)
Bring water for spaghetti to a boil while preparing bacon. Cut bacon into short strips and fry until golden. Drain bacon and set aside.
Cook spaghetti until al dente and then thoroughly drain. Place spaghetti in a large serving bowl. Add the cream and mix; add Parmesan cheese and mix; add the egg yolks and mix; add the bacon and mix.
Garnish with a sprinkling of chopped parsley and season with a light sprinkling of freshly ground pepper, if desired.
Serves 4
CAVATINI
2 c. macaroni spirals
1 lb. hamburger
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1 (2 lb.) spaghetti sauce
1 lb. Mozzarella cheese
1 can mushrooms
Parmesan cheese
Onion
Green pepper
1 (5-8 oz.) pkg. pepperoni
Cook macaroni according to package directions. Brown hamburger, onion and green pepper; drain. Add seasonings, spaghetti sauce, mushrooms and pepperoni. In 9"x13" glass baking dish, alternate layers of macaroni, sauce and grated cheese with final layer being cheese. Top with sprinkling of Parmesan cheese. Cover with foil. Bake at 350 degrees for 1 hour.
SWEET AND SOUR MEATBALLS
1 1/2 lb. ground beef
1/2 c. chopped onion
2/3 c. evaporated milk
2/3 c. cracker crumbs
1 tbsp. seasoned salt
1/3 c. flour
Combine first 5 ingredients, mix lightly but thoroughly. Shape meat mixture into 30 balls. Roll in flour. Brown meatballs in shortening. Drain excess fat. Meanwhile prepare sweet and sour sauce.
11 1/2 oz. pineapple chunks
2 tbsp. cornstarch
1/2 c. vinegar
1/2 c. brown sugar
2 tbsp. soy sauce
2 tbsp. lemon juice
1 c. coarsely chopped green pepper
1 tbsp. chopped pimento
Drain chucks. Reserve pineapple. Measure syrup and add water to make 1 cup. Blend together pineapple liquid and cornstarch, until smooth. Stir in next four ingredients--cook until thick and clear.
Add pineapple, green pepper and pimento mix well. Cover--simmer.
RANCH BEANS
2 tbsp. butter
1 lb. chuck ground beef
1 envelope Lipton's onion soup
2 (1 lb.) cans beans in tomato sauce
1 lb. kidney beans (drained)
1 c. ketchup
1/2 c. cold water
2 tbsp. prepared mustard
2 tsp. cider vinegar
Bake in 350 degree oven for 35 to 40 minutes. Brown beef in butter. Add soup mix. Add all other ingredients.
EGGPLANT PARMIGIANA
2 sm. eggplants, about 2 lbs. in all
Salt for draining eggplant
2 c. ricotta cheese
2 eggs
1/4 c. grated Parmesan cheese
1 c. chopped Italian parsley
Salt & pepper to taste
1/2 c. olive oil, approx.
2 c. tomato sauce
1/2 lb. Mozzarella cheese, grated
1. Slice eggplant into 1/2" thick pieces and layer in a colander, salting slices as you go, set aside for 30 minutes.
2. Combine ricotta, eggs, Parmesan cheese and chopped parsley, season to taste with salt and pepper.
3. Rinse eggplant slices well and pat dry on paper towels. Heat 2 tablespoons olive oil in a large skillet until it begins to smoke. Add a single layer of eggplant slices, turn slices quickly to coat both sides with oil; reduce heat slightly. Fry the eggplant until lightly browned on both sides. (Do not add more oil after eggplant is in the skillet.) After browned on both sides, remove to paper towels to drain. Pour 2 tablespoons more oil into skillet and repeat with another layer of eggplant until all is done.
4. Spread 1/2 cup (or more) tomato sauce over the bottom of a 9"x13" dish. Arrange a layer of eggplant slices over the sauce. Top each eggplant slice with a tablespoon of ricotta mixture and sprinkle about 1/3 of the grated Mozzarella over the layer. Repeat, arranging the next layer of eggplant slices to cover the gaps between the first layer. Add more ricotta mixture and Mozzarella. Cover with remaining tomato sauce and spoon remaining ricotta mixture down the center of the dish. Sprinkle with remaining Mozzarella over tomato sauce.
4. Set dish on the middle rack of a 400 degree oven and bake for 25 to 30 minutes or until bubbling. Let stand for 10 minutes before serving.
Serves 4 to 6.
POULET DE NORMANDY
2 diced cooked chicken breasts
1 pkg. prepared cornbread stuffing
1 c+. chicken broth
1 stick margarine
1/2 c. mayonnaise
1/4 c. grated onions
1/3 c. chopped celery
1 1/3 c. milk
2 eggs
1 can cream of mushroom soup
1 c. grated Cheddar cheese
1. Combine stuffing with 1 cup+ broth and 1 stick margarine.
2. Combine 1/2 cup mayonnaise, 1/4 cup grated onions and 1/3 cup chopped celery; mix with stuffing mixture.
3. Put 1/2 of combined stuffing in greased 2 quart casserole dish; layer with chicken; cover with other 1/2 stuffing mixture.
4. Combine 1 1/3 cups milk and eggs; pour over casserole and refrigerate overnight. Two hours before cooking, top casserole with mushroom soup.
6. Bake casserole at 325 degrees for 45 minutes.
7. Top with cheese and cook 10 minutes longer.
ONION PATTIES
3/4 c. flour
1 tbsp. sugar
1 tbsp. cornmeal
2 1/2 c. chopped onion
2 tsp. baking powder
2 tsp. salt
3/4 c. milk
Mix dry ingredients. Add milk; batter should be thick. Add onions and mix thoroughly. Brown in oil until crisp.
CHICKEN DIVAN
1 bunch broccoli, cooked & cut up
1 can cream of chicken soup
1 c. mayonnaise
Parmesan cheese
2 or 3 chicken breasts, cooked & cut up
1 can cream of mushroom soup
1/2 tsp. curry powder
Preheat oven to 325 degrees. Cook broccoli and chicken, cut up and place in buttered 2 quart dish. Combine soups, mayonnaise with broccoli and chicken. Sprinkle with curry and parmesan cheese. Bake for half an hour.
GREEN ENCHILADA CASSEROLE
1 pkg. tortillas
1 can green chilies, chopped
1 onion, chopped
1/2 to 1 lb. hamburger, or 1 c. or more chopped chicken
1 can cream of chicken or cream of mushroom soup
American cheese, grated
This recipe allows the cook much leeway. If you have a small amount of hamburger, use more cheese. I use mushroom soup with hamburger and switch to chicken soup if I use chicken.
Alternate layers of tortillas, cheese, onion, browned meat in long shallow baking dish. Use generous amount of cheese and continue until all ingredients are used up. Pour heated soup mixed with one can milk over top of casserole and top with more cheese. Bake until bubbly at 350 degrees for about 25 minutes.
PEACHY HAM SLICES
4 slices pre-cooked ham (1/2 to 3/4 inch thick)
1 lb. can sliced peaches, undrained
2 tbsp. sugar
2 tsp. cornstarch
1/8 tsp. nutmeg
1/2 c. orange juice
1 tbsp. lemon juice
1 tbsp. butter
Drain peaches; reserve 1/2 cup syrup; set aside. Combine and mix sugar, cornstarch, and nutmeg. Add peach syrup, orange juice, lemon juice; stir lump free. Melt butter in skillet; brown ham on both sides. Remove ham from skillet and keep warm. Add cornstarch mixture to skillet; cook until thickened and clear, stirring constantly. Add ham and peaches; heat thoroughly.
CHICKEN PARMESAN
1/4 c. fine dry bread crumbs
4 tbsp. grated Parmesan cheese
1/4 tsp. oregano
Dash of garlic powder
Dash of pepper
2 lbs. deboned, skinless chicken breasts
1 can Campbell's cream of mushroom soup
1/2 c. milk
Paprika
Combine crumbs, 2 tablespoons Parmesan, oregano, garlic and pepper. Roll chicken in mixture. Arrange in 2-quart shallow baking pan. Bake 20 minutes; turn. Bake 20 minutes more.
Meanwhile, blend soup and milk and pour over chicken. Sprinkle with remaining Parmesan and paprika. Bake 20 minutes more. Arrange chicken on platter. Stir sauce and pour over chicken.
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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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Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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