A to Z Recipes
Newsletter

GINGER CHOCOLATE COOKIES

~Submitted by Larry Holmes, Ontario, Canada

½ cup butter
½ cup shortening
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 ½ teaspoon ginger
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups semisweet chocolate chips
½ cups coarsely chopped toasted almonds
½ cup finely chopped candied ginger

In large bowl, cream together butter and shortening; gradually add brown sugar, beating until light. Beat in eggs and vanilla.

In separate bowl, combine flour, ground ginger, baking powder, baking soda and salt; stir into creamed mixture. Stir in chocolate chips, almonds and candied ginger.

Drop dough, by mounded tablespoons onto greased baking sheets. Bake in 350° F oven for 12 to 15 minutes or until lightly browned. Let cool slightly on baking sheets; remove to wire racks to let cool completely.

Makes about 2-2/3 dozen cookies.

Tips: Since cookies continue baking on hot sheets for a few minutes after renewal from oven, it's better to underbake slightly than over bake.




ORANGE AND HONEY GLAZED CHICKEN

~Submitted by Vicki, Sarasota, FL

2 (3 lb. Each) broiler/fryer chickens, cut up
1 medium onion, slice
2 cloves garlic, minced
1/2 cup orange juice
1/4 cup honey
2 tbsp. red wine vinegar
1 tbsp. Dijon-style mustard
1 tsp. ground ginger
1 tsp. dried thyme
Salt

Preliminaries: Preheat oven to 350 degrees

Procedure: Place large nonstick skillet over medium high heat; add chicken (skin side down at first, if you are keeping the skin on these days), working in batches, and cook until nicely browned on all sides, about 8 minutes. Remove chicken to a 9x13 baking dish.

Drain all but 1 tbsp. of chicken fat from skillet. Reduce heat to medium, add onion and garlic; sauté, stirring frequently, 3 minutes. Stir in all remaining ingredients, except the salt. Mix well. Pour over chicken and bake uncovered, for 45 minutes or until chicken juices run clear, basting occasionally with sauce. Remove chicken and onions to platter. Transfer chicken juices from baking dish to medium saucepan. Cook juices over med-hi heat until sauce reduces and thickens slightly. Season with salt.

Yield: 8 servings

Source: National Honey Board by way of the Orange County Register newspaper (California)




COOKIES AND CREAM TORTE

~Submitted by Margo, SW CO

350*
refrigerate
TERRIFIC!!

1 pkg BETTY CROCKER Devil's Food Cake Mix
1 1/3 c water
2 TBSP vegetable oil
3 eggs
10 Oreo cookies - crushed
container frozen whipped topping - thawed - DO NOT USE LITE TOPPING!
6 Oreos cut in 1/2" pieces - optional

Grease and flour jelly roll pan (15-1/2 x 10-1/2 x 1" pan)

Prepare cake mix as directed on package with water, oil and eggs. Pour into pan. Bake as directed (18-22 minutes).

Cool COMPLETELY.

Fold crushed cookies into whipped topping.

Cut cake crosswise in half. Remove half of cake to serving plate. Spread with half of whipped topping mixture. Top with remaining cake. Spread with remaining topping mixture. Garnish with cookie pieces. Cover & REFRIGERATE. (Cake will be 1/2 length of the jelly roll pan after you cut it.)




BLUE-RIBBON BARBECUE SAUCE

~Submitted by Pat, Auburn, WA

(Originally submitted for the Red, White, and Blue Theme)

1 cup ketchup
1/2 cup orange juice
1/2 cup brown sugar
1/2 cup finely chopped onion
2 tablespoons Worcestershire sauce
1 teaspoon grated orange peel
1 teaspoon celery seed
1/2 teaspoon garlic powder

Combine all ingredients in small saucepan. Bring to a boil; reduce heat and simmer, uncovered, 30 minutes.

Divide sauce in half. Baste Farmland Ribs, Chops or Tenderloins with one half of the sauce during last 10 to 15 minutes of cooking. Discard any remaining basting sauce.

Serve remaining sauce on the side.

Serves 2 cups

Ready In 35 minutes

Recipe from Farmland Foods, 2004




POTATO ROLLS

~Submitted by LaDonna, Corvallis, OR

2 Tbs Yeast w/ 2 C lukewarm water
2 C Hot mashed potatoes
1 C oil
1C sugar
1 Tsp. Salt
5 Eggs

Let the yeast and water stand for 15 minutes; without stirring. Mix the mashed potatoes and the oil together; stir until smooth. Add the sugar, salt and eggs mixing well. Add the yeast mixture. Add 9 cups of four (check as you go, sometimes I need less than 9 sometimes more). Let the dough rise for 1 hour. Form into balls on cookie sheets. Let rise again for 1 hour then bake at 350 for 10 minutes.

Source: my Dutch Country Cookin Cookbook




BEEF TACO SKILLET

~Submitted by Donna, TX

(from an advertisement for Campbell's soup)

1 lb. ground beef
1 can Campbell's Tomato Soup
1 cup chunky salsa or picante sauce
1/2 cup water
8 flour or corn tortillas (6 inch) cut into 1" pieces
1 cup cheddar cheese, shredded

Cook beef in skillet until browned. Drain.

Add soup, salsa, water, tortillas, and half the cheese. Heat to a boil. Cover and cook over low heat for 5 minutes or until hot.

Top with remaining cheese.

Served hot with a salad and you have a complete meal.




CHOCOLATE EARTH BALLS

~Submitted by Jean, Syracuse, NY

1 cup peanut butter
1/3 cup clover or orange blossom honey
2 teaspoons carob powder or unsweetened cocoa powder
1/2 cup raisins
3/4 cup unsweetened shredded coconut, divided
1/2 cup chocolate chips
1/4 cup sesame seeds
1/4 cup finely chopped nuts (walnuts or pecans work best)

Before measuring the peanut butter, stir it up well. Mix the peanut butter, honey, and carob powder until well combined. Stir in the raisins and only 1/8 cup of the coconut. Stir in the chocolate chips. Refrigerate for 1 to 2 hours. Place the remaining coconut, sesame seeds, and nuts into 3 separate bowls. Using a spoon, scoop small heaps of the peanut mixer from the bowl; then roll into 1 1/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. Roll each finished ball in more of the coconut and in the sesame seeds and chopped nuts. Arrange the balls on a plate, cover loosely with plastic wrap, and refrigerate for at least 30 minutes.

Serving size: 4.
Per serving: 783 calories; 53 g fat (16 g saturated fat; 61 percent calories from fat); 72 g carbohydrates; 0 mg cholesterol; 310 mg sodium; 21 g protein; 9 g fiber

Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."

For Two...

CAESAR CHICKEN SALAD SANDWICHES

~Submitted by Richard K, Bradenton, FL

Source: Cooking Light magazine

2 sandwiches

Make the sandwiches ahead, and keep chilled for great picnic fare or an easy brown bag lunch.

2 (4-ounce) skinned, boned chicken breast halves
1 tablespoon fresh lemon juice, divided
2 teaspoons low-sodium soy sauce
Cooking spray
3 tablespoons light mayonnaise
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard
1/2 teaspoon anchovy paste
1/2 teaspoon bottled minced garlic
1/8 teaspoon pepper
4 (1.2-ounce) slices whole-grain bread
2 romaine lettuce leaves
4 (1/4-inch-thick) slices tomato

Preheat broiler.

Combine chicken, 2 teaspoons lemon juice, and soy sauce in a large zip-top plastic bag; seal and marinate in refrigerator for 10 minutes, turning bag once. Remove chicken from bag. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done. Cool; shred chicken with 2 forks.

Combine chicken, 1 teaspoon lemon juice, mayonnaise, and next 5 ingredients (mayonnaise through pepper). Spread 1 cup chicken mixture over each of 2 bread slices. Top each with 1 lettuce leaf, 2 tomato slices, and 1 bread slice. Store sandwiches in small zip-top bags in refrigerator.