Food For Thought
Did You Know?
Monthly Theme, Recipe Submissions
Shopping A to Z Recipes QT Chat
Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I am so very pleased with the response to the September theme topic of
My Favorite Recipe. As the length of this issue indicates, we had oodles of recipes shared by so many of you.
There are quite a few of our a2z family who've had some rough times of late. We've had serious surgery, the loss of
loved ones, new grandbabies, job changes, marriages, divorces, and other major life events this past month and year. Some of those with the best excuse not to participate in this theme issue did so any way. I am grateful for the help of each and every person who sends in a recipe, joke, etc. But I am proud to say we have some real troopers amongst us. Today's issue is proof, in black and white, of how important our a2z family is to so many. Thanks!
Please remember the current theme is in full swing. Please share your One-Pot and Casserole Main-Dish Recipes with us.
Visit the Monthly Theme section to read all about it and the handy email link to
use for your submissions. We'll collect them throughout the month and post them in the theme issue scheduled for posting on November 5th.
Today's issue features that one recipe called "favorite" for each of our submitters. They are listed in the order in which they were received. As unbelievable as it may seem, there are NO duplicates. The stories included with some of the recipes are priceless, making them unique. I believe this may be the very best issue yet. I hope you agree!
Join me in thanking the following for their help in today's issue:
Fancy in Aurora, NE
Treva, Eastern TN
Jean, Syracuse, NY
Shirley, WA State
Pat, Merritt Island, FL
Jessica, Corfu, Greece
Elizabeth, Tupelo, OK
"Finnegan", Northern NY
Carol, Northern NY
Terry, Bedford, TX
Charlie Jones, Mobile, AL
Donna R., Elkhorn, WI
Vicki, Sarasota, FL
Rita, Niceville, FL
Judy, LaPorte, IN
Joan, Savona, B. C.
Tracey L., Newmarket, Ontario, Canada
Dorine Houston, Philadelphia, PA
Ruth B., Oroville WA
Larry Holmes, Ontario, Canada
Karyn, Rockaway, NJ
Lynda N., Iberia, MO
Nancy F., Sacramento, CA
Bonnie, WA State
Debbie, Tillson, NY
Tia, Nova Scotia, Canada
Faye B., IA
Patti, Aurora, NE
Pat, WA State
Julie D., Braselton, GA
Anita, WA State
Robyn, Auckland, New Zealand
We'll see you here again on Wednesday, God willing.
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.
When I say... "I am a Christian"
I'm not shouting "I'm clean livin'."
I'm whispering "I was lost,
Now I'm found and forgiven."
When I say.. "I am a Christian"
I don't speak of this with pride.
I'm confessing that I stumble
and need Christ to be my guide.
When I say... "I am a Christian"
I'm not trying to be strong.
I'm professing that I'm weak
And need His strength to carry on.
When I say... "I am a Christian"
I'm not bragging of success.
I'm admitting I have failed
And need God to clean my mess.
When I say... "I am a Christian"
I'm not claiming to be perfect,
My flaws are far too visible
But, God believes I am worth it.
When I say... "I am a Christian"
I still feel the sting of pain.
I have my share of heartaches
So I call upon His name.
When I say... "I am a Christian"
I'm not holier than thou,
I'm just a simple sinner
Who received God's good grace, somehow!
Share this with somebody who already has this understanding, as reinforcement. But more importantly, share this with those who do not have a clear understanding of what it means to be a Christian, so that the myth that Christians think they are "perfect" or "better than
others" can be dispelled.
Know who your neighbors are! This is kind of spooky.
Okay, here's the deal... enter your address... it will show a "house", that's yours...all the little colored boxes are Sex Offenders... click on them and you get a name & picture of the person along with his crime... pretty amazing...
Pass this on to your friends and family especially those that may be buying a new home and need to know if their new neighbors are listed sex offenders.
During the month of October, with the weather becoming cooler (hopefully), we will be collecting one-pot and casserole main-dish recipes. This may include soups and stews, casseroles, and recipes for main dishes that use the stove/oven or other kitchen appliance for cooking, and one pot or a casserole dish (fewer dishes to clean). Some examples would be casseroles where the ingredients are cooked together in a pot, or mixed in a dish for baking. By George, I believe even crock-pot or slow-cooker recipes would fit into this theme. Cooler temperatures make us long for homey, comfort foods, without the use of several pots and pans. 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 One-Pot and Casserole Main-Dish Recipes. We will collect them the remainder of this month and post them on the first Sunday of November. 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.
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first 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, 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.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
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
F-R-E-E SHIPPING ON ALL ORDERS !
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A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
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
Please send your request using this link. Tell us some basic
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our October Birthday Babies:
2nd Jean M. in Ohio (one of our most "senior" seniors!)
2nd Rosemarie C. in Kansas City, Missouri
2nd Mary C. in Slaton, Texas
2nd Michelle B. in Springfield, Missouri
2nd Susan G. in Idaho
3rd Margo M. in Colorado
3rd Ryan, Dartmouth, Nova Scotia
3rd Cathy in Brookings, South Dakota
5th Bob in Chula Vista, California (hubby of Barbara)
6th Lynda N. in Iberia, Missouri
6th Cecilia R. in Wiconisco, Pennsylvania
8th Suzy-Q in Cocoa Beach, Florida
8th Cortney H. in Boulder, Colorado
8th Ronna J. in Poulan, Georgia
9th Terri S. in Paris, Tennessee
10th Valerie in Trinity, North Carolina
13th Barry in Lethbridge, Alberta, Canada
14th Gene S. in Van, Texas
15th Allan N. in Isle of Palms, South Carolina
16th Pam H. in Swanton, Ohio
17th Pat C. in Auburn, Washington
17th Colin B. in Alberta, Canada
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
26th Helen S. in Rochester, Minnesota
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
31st Patty Jo B. from Salt Lake City, Utah
Only birthdays shared using the appropriate link and basic information will be considered.
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
ARIZONA CHUCK WAGON BEANS
~Submitted by Jean, Syracuse, NY
1 Pound dried navy or pinto beans
6 Cups water
1/4 Pound salt pork, diced
1 Large onion, chopped
1 garlic clove, minced
1 Large green pepper, chopped
1-1/2 Pounds chuck steak, cubed
1-1/2 Teaspoons salt
1/2 Teaspoon oregano, crumbled
1/4 Teaspoon red pepper
1/4 Teaspoon ground cumin
8 Ounces tomato sauce
Pick over beans and rinse well. Combine beans and water in a large kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour then pour into slow cooker. Brown salt pork in a large skillet; remove with a slotted spoon to cooker;
sauté onion, garlic and green pepper in pan drippings; remove with slotted spoon to cooker. Brown beef, a few pieces at a time in pan drippings; remove to cooker with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce. Add more water, if necessary to bring liquid level above beans. Cook on low for 10 hours or on high for 6 hours, or until beans are tender.
This recipe yields 8 servings.
Looking for a particular recipe, ingredient or submitter?
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1 cup Miracle Whip or mayonnaise
1/2 c. good whiskey (your choice)
1 tsp. garlic powder
1 tsp. onion powder
1 pkg. dry Ranch Salad dressing mix
salt and pepper to taste
dash of cayenne optional
Coating for Chicken:
2 c. all purpose flour in 1/2 c. increments
Combine the Miracle Whip or mayonnaise, whiskey, garlic powder and onion powder. Add the dry Ranch Dressing and stir with a whisk. Add the salt and pepper and stir again.
Pour mix over the cubed chicken and toss till coated. Sprinkle on 1/2 c. flour. Stir, repeat doing 1/2 c. flour at a time till all 2 c. is used. It will look like a sticky mess.
Now cover with plastic wrap and set in refrigerator till the next day.
When ready to cook, heat 1 inch of oil till hot (375 degrees) in a deep frying pan. Using a fork drop a few pieces at a time into the hot oil and cook till golden brown and done.
Do not crowd the pan as it will lower the temp to much. Place on a jelly roll pan in oven at 200 degrees till all are fried. Drain on brown paper bag with cake rack set over it.
These are great hot or cold and will make an old tough bird as tender as can be.
SOUTHERN BAKED CORN
~Submitted by Pat, Merritt Island, FL
1/4 C chopped onion
1/4 C chopped green pepper
2 Tbs shortening
1 Tbs flour
1 tsp salt
1/8/ tsp pepper
3/4 C milk
1 egg beaten
1 lb can corn niblets (drained)
1/2 C buttered bread crumbs
Cook onion and green pepper in shortening until soft. Add flour and seasoning and mix well. Add milk to beaten egg and add to onion mixture. Add corn and mix well. Put in buttered 2 qt. casserole. Spread with buttered bread crumbs. Bake in cold 300 degree oven for 45 minutes.
Source: Michigan Consolidated Gas Company (about 1950)
SHRIMP FETTUCCINI WITH ALFREDO SAUCE
~Submitted by Jessica, Corfu, Greece
Since "Johnny, LA" sent this Fettuccini Alfredo recipe along, I've fixed it countless times. I've tweaked it along the way, so here's the current incarnation: WARNING: NOT for the Cholesterol
1/2 cup sweet butter
2 tablespoons cream cheese
2 garlic cloves, minced (or 1 teaspoon garlic powder)
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup fresh grated parmesan cheese
1/2 cup mozzarella cheese (cut up or shredded)
freshly grated nutmeg
shrimp fresh peeled (or frozen, thawed, rinsed and dried)
Melt butter in medium saucepan over medium/low heat. Add cream cheese, and stir well. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often. Add the
parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. When sauce has thickened add the mozzarella cheese and stir until smooth. Grate nutmeg into sauce and taste for individual flavor. While the sauce cooks, prepare noodles. Melt butter in frying pan and
sauté shrimp in butter. (add additional chopped garlic to the shrimp, "to taste" should you wish!) Plate pasta on serving plates and spoon sauce over pasta. Serve shrimp over pasta and dribble a little of the butter sauce on each portion.)
Also good just all tossed together in the pan and served in a big dish at the table. (This is good with boneless chicken pieces fried in butter the same way as the shrimp for an alternate.) Nice with a spinach salad, and a glass (or two!) of pinot grigio.
~Submitted by Elizabeth, Tupelo, OK
The Pennsylvania Dutch make a product called Scrapple. Being raised in the Philadelphia area I was raised on Scrapple for breakfast. However, as an adult I have lived in many places and found myself unable to buy it. So i found the
recipe for making it myself, and since I was not able to get the right meat, I had to improvise. Here is my
recipe for Scrapple.
6 cups water (in large stockpot)
1 lb sausage
Cook together for five minutes then place sausage in blender with some of the water and blend till well chopped. Return to pan and bring to boil.
Meanwhile mix 2 cups yellow cornmeal with 2 cups cold water. Let stand. Add 1 tsp sage, 1/2 tsp rubbed thyme, 1 tsp salt and 1 tsp black pepper (crushed kind) to either pot or cornmeal and mix well. When pot is boiling slowly pour in cornmeal mixture and stir well to keep from clumping. Let simmer covered for 15 min. Stir after 7 min.
Meanwhile grease or spray with Pam, 2 bread loaf pans. When done place mixture in loaf pans, cover with saran wrap and place in refrigerator to cool. Next day slice off what you want to eat( like bread slice size) and fry. You can eat this as is or with syrup or whatever. I remove the loaves from the pans and wrap them good with foil. Enjoy.
FINNEGAN'S FAVORITE LIVER TREATS
This recipe is submitted by Finnegan, in Northern NY. His "Mom" is Cheesy Carol. A little background on Finn. He is a 3 1/2 year old, 6 lb 2 oz, Rat Terrier. His vocation is playing ball with anyone who comes within reach, including the mail man and the pizza delivery man! This is his favorite recipe.
1 pound beef liver, cut in 1" pieces
1 cup whole wheat flour
1 cup cornmeal
1/3 -1/2 cup garlic
Puree the liver and garlic in a food processor. Add eggs, flour, and corn meal. Pour onto a parchment-lined jelly roll pan, or cookie sheet with sides.
Bake at 350° for 10 minutes. Flip over onto a second sheet of parchment, peel off the first sheet of parchment and bake for 10 minutes more.
Cut into the desired size pieces with a pizza cutter. Store in the freezer, in zip-locked baggies, thawing only enough to be consumed in 1 week. Store thawed treats in the freezer.
These treats have NO PRESERVATIVES and WILL SPOIL, if not stored correctly. Even in the refrigerator, they will develop mold after 5 - 7 days. Do not feed them to your dog, if they become moldy!
Finn's note: I love it when Mom makes these for me! They are soft and I can chew them easily. I stand at her feet to catch the crumbs, when she cuts them! All of my friends like to have us come visit, when Mommy brings these treats.
~Submitted by Carol, Northern NY
If I can have anything I want for my birthday dinner (a special day), it is this pizza!
2 tbs olive oil
1 tablespoon minced garlic
1/2 cup grated Mozzarella cheese
1/2 cup grated Longhorn or Colby cheese
1/2 cup grated Monterey Jack cheese
1 cup chopped frozen broccoli, thawed
1 1/2 cups flour
1 tbs dry yeast
1/2 tsp sugar
1/2 cup warm water
1 tbs olive oil
1 tsp oregano
1/4 tsp salt
Proof the yeast by dissolving the yeast and sugar in the 1/2 cup water. Microwave the broccoli on high, for 4-5 minutes, until hot.
When the yeast mixture gets foamy, combine it in a bowl with the flour, oregano, olive oil, and salt. Adding more water or flour, as needed. Turn out onto a floured board and knead well. Place in an oiled bowl, and let rise in a warm place for 15 minutes.
Stretch dough onto a pizza pan. Spread with olive oil and minced garlic. Bake in a oven preheated to 425° for 10 minutes. Remove from the oven, placing the broccoli evenly around the crust. Sprinkle with each of the three cheeses. Return to oven and bake for 20 minutes, until the crust is a light golden brown. Let rest for 5 minutes before cutting. Enjoy!
~Submitted by Nancy, NM
One of my daughter's favorites. A blueberry cake with buttery cinnamon topping.
Cook Time: 35min
1/4 cup butter, room temperature
3/4 cup sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blueberries, rinsed
1/4 cup butter, room temperature
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
Cream 1/4 cup butter with 3/4 cup sugar; add egg and beat well. Into a medium bowl sift together 2 cups flour, baking powder, and salt. Add sifted dry ingredients to butter mixture alternately with 1/2 cup milk, beating until smooth. Fold in blueberries. Pour into a greased 9-inch square baking pan. For topping, combine topping ingredients and blend well to form crumbs.
Sprinkle topping crumbs over batter. Bake at 375° for 35 minutes.
Two 16-oz. pkg. Frozen broccoli pieces
2 eggs, beaten
1 C mayonnaise
1 can undiluted cream of mushroom soup
2-4 Tbsp. Chopped onion
1 C grated cheddar cheese
salt and pepper to taste
Ritz cracker crumbs (about ½ stack)
Cook broccoli as directed on package until just tender. Do not overcook at this point. Drain and cool. Combine eggs, mayonnaise, soup, onion, ¾ cup cheese, salt and pepper. Mix well. Pour over broccoli and mix well to coat. Pour into greased casserole dish. Sprinkle with cracker crumbs; top with remaining cheese. Bake 30-45 minutes at 350 degrees. If desired, all the cheese may be mixed in with the soup mixture (I did and added a little extra on top).
~Submitted by Charlie Jones, Mobile, AL
18 graham crackers (1 1/2 cups)
6 tablespoons butter (no substitute, please)
1 tablespoon granulated white sugar
Optional: 1/2 cup ground toasted nuts (walnuts or pecans or almonds)
1 cup granulated white sugar
3- 8 ounce packages cream cheese
1 tablespoon self rising flour
1 1/2 teaspoons vanilla extract (pure is best)
1 1/2 pints sour cream
1/2 cup sugar
1 teaspoon vanilla extract (pure is best)
Crumble crackers (or put in food processor/blender) and place in bottom of 12" to 14" springform pan. Add 1 tablespoon sugar. Melt 6 tablespoons butter and pour over crackers & sugar. If used, add nuts. Press into a crust, using springform pan as template.
Combine cream cheese, sugar, flour and vanilla. Beat in 1 egg at a time. Pour on top of crust and bake for 1 hour at 300 degrees.
Prepare top layer, mixing/blending well.
After 1 hour, remove from oven and pour on top layer. Return to 300 degree oven and bake for 20 minutes.
Let cheesecake completely cool, then refrigerate overnight. The next day, remove sides from springform pan, and if desired, transfer to a serving plate. Slice into 16 slices. (We slice into 8 slices)
Slices may be wrapped in saran wrap and frozen. Simply let thaw in fridge for 1/2 hour or so.
For chocolate cheesecake.....add 4 heaping tablespoons of hot cocoa dry mix to 1st layer and 2 tablespoons to top layer. Grate chocolate chips on top when cool. (Grated white chocolate adds a nice touch).
CHOCOLATE ECLAIR DESSERT
~Submitted by Donna R., Elkhorn, WI
This is SOOOO fast and easy!! You can see where I found it. Excellent for company, pot luck, or just family!
1. Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.
Okay. Settle in. This explanation is longer than the recipe. Here comes the warning. If you find the word “tit” offensive…..go on to the recipe. For the rest of you: “The Tales of the Chicken Tit”. I started making these Chicken Squares the year they won the Pillsbury Bakeoff…1974. Mr. Mike took one look at the savory bundles and said, “Sure looks like a tit to me”. And they did. So, in our family, they have always been called “Chicken Tits”. No offense meant. One year, Mr. Mike went deer hunting with a friend who was in a motorcycle club. Most of the hunting camp was made up of motorcycle buddies. I made about 50 chicken tits for Mike to take to camp. The men ate them for lunches, and snacks, and took them into the field to munch on while waiting for The Buck. Mike came home from hunting and told me that “Big Ho’ might be calling me. Seems like “Big Ho” was the camp cook. I did get a call a few days later. A deep, gnarly, voice said: “This is Big Ho. May I please have your recipe for chicken tits?” Of course I gave it to him. We went merrily along for about twenty years, making and eating chicken tits. Then my grandson, Keith (age 9, who is in a Special Ed classroom) had to list five things that he was grateful for on Mother’s Day. His number one was, of course, they way his mom makes chicken tits. The teacher let it go, thinking he might have meant chicken breasts. My daughter had to explain it to her. Now we have to call them chicken squares again. Whatever you call them, they are wonderful hot or cold. I never make a single batch. (It only makes four.) I usually make 16 or 32 if we are having company and I want leftovers. They only trick I use is to add a little bit of Italian bread crumbs to the chicken mixture, and thin with a little more melted butter or milk. I also portion out the chicken mixture onto a sheet of waxed paper so the amount of chicken matches the amount of “tits” that I am going to make.
1 (3-ounce) package cream cheese, softened
1 tablespoon butter or margarine, softened
2 cups cubed cooked chicken*
1 tablespoon chopped green onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped pimiento, if desired
1 (8-ounce) package refrigerated crescent rolls
1 tablespoon butter or margarine, melted
Preheat oven to 350*F (175*C).
In medium bowl, beat cream cheese and 1 tablespoon softened butter until smooth. Add chicken, chives, salt, pepper, milk and pimiento; mix well.
Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup of chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal.
Place on ungreased baking sheet. Brush tops of sandwiches with 1 tablespoon melted butter.
This recipe came from Carole Liebich who worked with Pam at Riverside School for several years back in the mid-20th. century. This makes the best Taco Salad we've ever had! It's easy to make, but very difficult to stop eating!
1 pound hamburger (ground turkey works OK but don't tell Bill you used it)
2 small heads lettuce
8 ounces grated Colby cheese
1 bottle Catalina salad dressing (Kraft Fat Free works well)
1 bottle taco sauce (mild or medium unless you're taste buds are numb)
1 large onion, chopped
4 small tomatoes, diced
1 bag Doritos (or other taco chips)
Brown hamburger (or turkey) and onion - drain.
Mix lettuce (chopped into bite sized pieces), tomato, and hamburger.
Add cheese and broken up taco chips.
Add salad dressing and taco sauce.
Having a large bowl to mix this in is a big help.
Serve - optional: additional taco chips and sauce.
Sauté mushrooms in frying pan with butter plus juice of fresh lemon. Set aside cooked mushrooms.
Leave juice in pan; add tenders and more butter or juice if needed. Over medium heat cook covered 1 side about "45 seconds"; sprinkle with Italian bread crumbs "small handful".
Turn over, sprinkle more bread crumbs, more lemon juice, cover and cook other side.
Turn stove off - sprinkle Cheddar cheese, cover again until cheese melts. Serve with white rice.
BANANA NUT COCONUT CAKE
~Submitted by Angelique, TX
"The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving."
1 1/2 cups white sugar
1/2 cup butter, softened
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup shredded coconut
1/2 cup butter, softened
4 cups confectioners' sugar
1 ripe banana, mashed
1 cup chopped pecans
1 cup shredded coconut
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
3. Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
4. Bake 45 to 50 minutes in the preheated oven. Cool completely before frosting with Banana Nut Frosting.
5. To Make Frosting: Cream together 1/2 cup butter and 4 cups confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla. Use to frost cake.
Pescado a la Naranja:
1 clove garlic, chopped
1/4 cup lime juice
1 oz Maggi seasoning
Salt to taste
2 (8-oz) sea bass or cod fillets
1/4 stick butter
1/2 cup orange juice
1/3 cup stuffed green olives, sliced 1/4 inch thick
2 tsp fresh cilantro, finely chopped
2 Tbs fresh lime juice
1 clove garlic, minced
2 Tbs fresh cilantro, finely chopped
Salt, to taste
1/2 tsp black pepper
Dash Worcestershire sauce
4 Tbs olive oil
2 cups red or mixed cabbage, chopped
Pescado a la Naranja:
Combine garlic, lime juice, Maggi seasoning and salt in a nonreactive bowl. Add fish and marinate 20 minutes. Grill fish 2 1/2 to 3 minutes per side. Use fork to peek inside to see if flesh is opaque. In a skillet, melt butter and add orange juice and olives. Cook sauce until it thickens and turns a slight caramel color. Add chopped cilantro to sauce. Place fish on a plate and top with sauce. Serve with Cilantro-Lime Coleslaw.
Place all ingredients, except cabbage, in bowl and whisk together thoroughly. Add cabbage and toss to coat.
THE STORY BEHIND THE RECIPE
Pescado a la Naranja has its roots in the Mexico City kitchen of chef Duran's grandmother. "Her kitchen to me was almost a sacred space, with wondrous ingredients gracing almost every inch of it," says Duran. Chef Duran introduced Pescado a la Naranja at the International Seafood Cooking Competition in Ensenada, Mexico where it was awarded the top trophy as the best of first-place finishers in seven categories.
Source: Chef Jose Duran, Casa Guadalajara, Olde Towne, San Diego
Featured in an article from Bazaar del Mundo in San Diego, CA
ITALIAN VEGETABLE SOUP
~Submitted by Rita, Niceville, FL
1 lb. ground beef
1 cup sliced celery
1 cup sliced carrots
2 cloves minced garlic
1 can (16 ounces) tomatoes
1 can (15 ounces) tomato sauce
1 can (15 ounces) red kidney beans, undrained
2 cups water
3 beef bouillon cubes (Knorr is the brand we use)
1 tablespoon dried parsley flakes or two or three tablespoons fresh chopped parsley
1 teaspoon salt
½ teaspoon oregano
½ teaspoon sweet basil
¼ teaspoon black pepper
2 cups shredded cabbage
1 cup frozen or fresh green beans, cut in 1-inch pieces
½ cup small elbow macaroni (optional) Note: If you add macaroni, boil the macaroni separately and add about five minutes prior to serving to heat it through.
Brown ground beef in large heavy kettle and drain fat. Add all the ingredients except cabbage, green beans and macaroni. Bring to boil. Lower heat and simmer 20 minutes. Add cabbage and green beans, bring to boil and simmer until vegetables are tender. Add cooked macaroni after vegetables are done. If you prefer thinner soup, add additional water, beef broth or V8 juice then adjust the seasoning. Sprinkle each bowl of soup with Parmesan cheese prior to serving.
CHOCOLATE BAVARIAN TORTE
~Submitted by Judy, LaPorte, IN
1 package Devils Food cake mix (without pudding)
1 - 8 oz. pkg. cream cheese
2/3 c. brown sugar packed
1 tsp. vanilla
1/8 tsp. salt
2 c. whipped cream
2 Tbsp. grated chocolate
Mix and bake cake according to directions. Use 2 - 9" round cake pans. Cool in pans for 15 minutes. Remove from pans and cool.
In a bowl beat cream cheese, brown sugar, vanilla and salt, until fluffy. Fold in whipped cream. Split each layer into two horizontal layers. Place one on a serving plate. Spread with 1/4 of cream mixture. Repeat layers. Top with grated chocolate. Cover and refrigerate for 8 hours or overnight.
~Submitted by Joan, Savona, B. C.
2 Tbsp cornstarch
2 Tbsp white sugar
2 c milk
2 egg yolks, beaten
1 tsp vanilla
Combine cornstarch & sugar in saucepan. Gradually stir in milk. Cook, stirring constantly, 'til boiling. Stir 1/4 cup into yolks then mix & heat 'til thick. Chill, covered with wax paper.
1/2 c sherry or brandy
12 oz pound cake
1 c mincemeat
Toasted almonds & whipped cream for garnish
Chop the cake into chunks and line sides of a 1.5 L glass dish. Add sherry & let sit 30 minutes at room temp. Pour mincemeat over cake mixture then pour custard over all and let sit 24 hours in fridge. Garnish with whipped cream & nuts.
MUSHROOM SAUCED STEAKS
~Submitted by Margo, CO
Serve 4 (6)
1 (1 1/2) small onion, chopped
1 TBSP (1 1/2) butter
1 c (1 1/2) fresh mushrooms, sliced (used egg slicer!)
1/2 c (3/4) apple juice
1/2 c (3/4) beef broth
3 TBSP (4 1/2) all-purpose flour
1/4 tsp (3/8) pepper
4 (6) cubed minute steaks [1 1/4# (1 3/4#) approximately]
2 TBSP (3) butter
In medium skillet - low heat - cook onion in butter.
Add mushrooms, sauté 5 minutes - over medium heat.
Add apple juice and beef broth - over high heat - until liquid reduces by half.
Combine flour and pepper and coat steaks
In large skillet - medium heat - melt remaining butter and cook steaks 3-4 minutes per side until browned.
Pour mushroom sauce over steaks and simmer until sauce thickens slightly - 3-4 minutes.
TRACEY'S MOST INCREDIBLE CHOCOLATE CHIP COOKIES
~Submitted by Tracey L., Newmarket, Ontario, Canada
This is one of my favourite recipes, simply because, not only are they my all-time favourite cookies, but because everyone who has had them feels the same way!!
2 cups butter (I used a whole pound block)
2 cups sugar
3 cups Demerara (brown, crystallized) sugar
1/4-1/3 cup molasses
1 Tablespoon vanilla extract (real, not imitation!)
5 cups flour
5 cups blended oatmeal
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 1/2-4 cups chopped nuts (I used pecans)
3 (or 4) packages (250 g) chocolate chips
12-16 oz grated Callebault (or the BEST quality chocolate you can find)
Cream together butter, sugars and molasses. I let the mixer run for a good 5 minutes here. Add eggs and vanilla and beat well. I let this beat on my mixer for another 5 or so minutes. Blend oatmeal in a food processor until it becomes a fine powder. Place in a bowl with the flour, baking powder, baking soda and salt and blend well. Add dry ingredients to wet stuff, and mix together well. This took another 5 minutes!. Add nuts, chocolate chips and grated
Callebault. Mix until incorporated well. Roll into balls and place about 2 inches apart on a cookie sheet. I made my balls about an inch to an inch and a half, and placed them less than 2 inches apart! I have one of those insulated baking sheets, and I did 30 to a sheet. Bake 10 minutes at 375 degrees F. Allow to cool 2 minutes on sheet. Transfer to rack and cool completely. (Unless you're like me, and have to test the hot ones to see if they're any good!) These are really good cookies!
~Submitted by Bev, Canada
OK, I've thought and thought 'til I'm done thought'ing, and even polled my family to determine my favourite recipe thru' their favourite meal that I make. The response, resoundingly, is the following (and I think I might've even submitted it once long ago):
Plan on 1 1/2 eggs per adult, but I always make extra in order to enjoy the pleasure on everyone's faces when they discover there are leftovers. This recipe is based on 3 large eggs that would safely serve two adults:
3 large eggs, hard-boiled
1 lb. of your favourite breakfast sausage meat
2 tblsp. flour
1 cup breadcrumbs
salt & pepper to taste
pinch of thyme
Yogurt sauce (recipe follows)
Remove shells from hard-boiled eggs (will come off easy if you remove them under cold running water); dry them on paper towel. In a pie-plate, put breadcrumbs, salt & pepper and a bit of thyme (I've also added a touch of Mrs. Dash, a pinch of sage or summer savoury, etc.. your choice). Put flour in separate small dish if you choose to use it (I frequently skip the flour and it still works out the same). If your sausage meat comes in casings, remove the casings and place the meat in another bowl. I don't use bulk sausage as it contains far too much fat, even tho' it is quite a bit cheaper. In Canada, I use either McGarry or La Belle Fermiere and simply peel off the casings or squeeze the meat out of them. Plus, they have the best flavour by far!
Take a good mound of sausage in one hand, roll an egg thru' the flour (if you use it.. some say it helps the egg adhere to the sausage; I disagree), press the egg into the sausage and mold it all around the egg, sealing it well. If you don't use enough sausage meat, it will split as it cooks.. still delicious though! Carefully roll the finished egg in breadcrumbs and set aside until all are done.
To cook: The Scots deep-fry them in oil. I always used to deep-fry them in canola too.. about 5 mins. on one side, turn them and 5 mins. on the other side if they're not fully submersed in the oil. Then I discovered that baking them on a rack works well too and any excess fat drips off instead of being captured inside.. and they're still moist. I also turn them 1/2 way thru' baking so they get crispy all around. Bake them at 375 F for roughly 1 hour; if they look like they need a little extra time, give them another 10 mins., but don't overcook in order to preserve moistness. Serve them, sliced in half, with yogurt sauce:
(for 3 eggs)
1 small single-serving container Peach no-fat yogurt (personal preference)
1/3 cup Lite Miracle Whip
2 tblsp ketchup
1 tsp. Worcestershire sauce
pepper to taste
a couple of shakes of Mrs. Dash Table Blend (or herbs of your choice)
(Note: If I have bottled French or Ranch dressing in the fridge, I'll add about 2 tblsp.)
We serve this with homemade chunky-sized French fries and either a Caesar Salad, Garden Salad or creamy coleslaw. (Tip: For crispier fries, par-boil your potato wedges for about 3-4 mins. (don't let them get soft!), drain, and allow to dry on a clean
tea cloth. Deep-fry in hot canola oil, then drain on brown paper and salt them a bit immediately. I save all my brown paper bags just for this purpose as fries go soft on paper towel. Using the tiny eggs, made these several times for morning bake sales at the office and they were a HUGE hit. Enjoy!
~Submitted by Dorine Houston, Philadelphia, PA
“Tortilla española” means only one thing to people in Spain, but to people in the US, the name may be confusing, because language, whether across borders and the same language, or whether across languages, can be a very funny thing. Tortilla española is one of the classic dishes of Spain, ubiquitous at family and restaurant dinner tables, at tapas bars, in picnic baskets, in labor union and university canteens, in short, everywhere. But can you guess what it is?
Let us start with what it is not. It may come as a surprise to many of Maggie’s readers in the US that the word “tortilla” does *not* mean “flat corn thing” to anybody who was born in or lives in Spain. For that matter, it does not even mean “flat corn thing” to people living anywhere from Venezuela to Argentina. In the northern rim nations of South America, for example, a “flat corn thing” is called an “arepa”, albeit the arepa is considerably thicker (about 1/2”/1cm) than a flat corn thing called a tortilla. In Mexico, they use the word “tortilla” to name a “flat corn thing”, but not in the rest of the Spanish-speaking world. In Spain, people do not eat much corn if at all; they consider it food fit for livestock, not human beings.
In the vast majority of the Spanish-speaking world, “tortilla” means both “flat egg thing”—“omelet” and “frittata”. Mexico (and the region of Tex-Mex food) is the linguistic exception. I suppose the yellow color is similar anyway!
If “tortilla española” means Spanish omelet, then you think you know what it is, right? Maybe you think it is eggs whisked and fried into an omelet then covered with a tomato and pepper sauce. It is not that, either. No tomato or pepper ever enters the recipe for tortilla española.
A tortilla española is a potato frittata. You may find that the cook has added onion and/or garlic, but absolutely nothing else but salt and black pepper. Tortilla española is a Spanish institution, comfort food, mama’s home cooking, a mainstay at a tapas spread, the contents of an after-school or early evening snack sandwich.
I have many fond memories involving tortilla española. There is the student canteen in the basement of Filosofía A at the Universidad Complutense de Madrid where I studied, and during the morning break sat with my friends enjoying a snack of tortilla, or ensaladilla rusa, or empanada or another Spanish classic along with a strong cup of milky expreso.
I remember hot Sunday mornings in Málaga, going to the little downtown Baptist church wearing a simple pull-on dress over my bathing suit—just like everybody else. After the final benediction, we collected our picnic baskets from the back of the church and walked a few blocks together to the main road. There, we caught the west-bound bus headed for Torremolinos. Well outside that long-since damaged den of tourist traps and Dutch, Swedish, English and German—but no Spanish, we asked the driver to stop at a lonely looking bit of empty roadside across from a grove of olives. The rare Northern European tourist who deigned to use the bus might give us odd looks as we chose to debark at what appeared to be nowhere.
The locals knew a secret they weren’t about to let out: Just beyond the olive grove lay one of the Mediterranean’s most beautiful, perfect and unoccupied beaches. We passed through the trees then spread our blankets on the soft, golden sand, pulled off the clothes from on top of our bathing suits and ran into the water. Around 2:00 P.M., it is dinner time in Spain. We opened our picnics, quite ready to share around. Tortilla española was always in most people’s picnics.
They were, too, at the impromptu picnics my Christian Reformed congregation in Madrid might plan any given Sunday six months of the year for the following Saturday. We took the train into the Guadarrama Mountains up north towards Segovia and hiked up from the station to a beautiful place by a dancing diamond stream. Tortillas españolas were always packed for dinner.
There were the evenings with my group of friends. We took our stroll around one or another downtown area, stopping in various bars for a copa (of wine) or caña (of beer) and the house special tapa. We regularly took a table in La Molina Blanca, a restaurant just below Puerta del Sol that we called “la tortilla” for out tapa of choice. There we ordered a pitcher of sangría and a tortilla that we cut into small squares and shared while we talked abut every topic under the sun.
I returned to the US to marry a man I’d met while studying in Philadelphia, and taught him to appreciate a good tortilla española. When I contribute it at a potluck, the platter is invariably licked clean. Always, the pure, simple tortilla española with nothing added to gussy it up. Just eaten cut into wedges for a meal, or tucked onto a length of baguette sliced vertically for a classic Spanish sandwich (el bocadillo de tortilla), or cut into squares of about 3cm for a tapa.
Never mess with perfection!
1/4 cup/60ml olive oil
1 yellow onion, thinly sliced, optional
1-3 cloves garlic, minced, optional
Salt and freshly ground black pepper to taste
6 eggs, beaten well
Additional olive oil as needed
Peel potatoes and cut into chips about 1”/3cm by 1 1/2”/4cm and about 1/8”/3mm thick.
Heat oil in a heavy-bottomed skillet about 10”/25cm in diameter; a well-seasoned cast iron one is ideal. Add potatoes and cook, stirring constantly, until tender. If using onion and/or garlic, add about halfway through.
When everything is tender, remove to a bowl using a slotted spoon to drain the oil back into the skillet. Add salt and pepper to taste and toss well. Stir in the well-beaten eggs.
Strain out the oil into a cup to remove remaining bits of food. Wipe the pan out with a paper towel. Clean strainer and strain oil back into skillet; add more oil if needed. Heat over medium flame. Use a rubber scraper to scrape the egg and potato mixture into the skillet and pat with the back of a spoon to make the surface even. Immediately start shaking the skillet horizontally back and forth over the flame. This helps prevent sticking. Lower flame if necessary to prevent sticking and burning.
When the tortilla slides easily across the bottom of the pan, the bottom is done. Grasp the skillet handle in one hand and with the other, hold a plate with minimal or no rim that is at least as big as the tortilla. Flip the tortilla onto the plate.
Wipe the skillet clean with a paper towel and add more oil. Heat it. Slide the tortilla back into the skillet so that the uncooked side is now on the bottom. Again, shake the pan horizontally to make the tortilla slide back and forth. When it does so easily, it is done. Slide it onto a large round platter to serve.
Tortilla española is usually eaten at room temperature.
Many a family supper (at 10:00 P.M. in a typical Spanish family or student residence dining room) consists of a starter of soup followed by a wedge of tortilla accompanied by some mixed green salad. Dessert is always a piece of fresh fruit.
Children often get a school day snack (not meal, but snack) consisting of a sandwich roll about the size of an Italian sandwich roll, but with the thick, crunchy, shiny crust of a well-made French baguette with a wedge of tortilla inserted. The roll is not buttered or oiled, not is any foreign matter such as lettuce or tomato added. A proper bocadillo de tortilla (tortilla sandwich) is simply bread and a wedge of tortilla. No gussying up!
For a tapa to serve with beer or wine, cut the tortilla into 3cm squares and provide toothpicks with which to pick up the small squares.
Whenever there is a potluck everyone always request I bring this salad....which I am more than happy to comply as it is easy to fix and easy to adjust quantities to suit your situation!
For the Salad:
2-3 Skinless Chicken Breasts
2 Packages Ramen Noodles...either Chicken or Oriental flavor (or one of each)
1 Small Head Cabbage
3 Stalks Celery
5-6 Stalks of Green Onions
1/2 Cup slivered Almonds
1/4 Cup Toasted Sesame Seeds
For the Dressing:
1/2 Cup Olive Oil
1/2 Rice Wine Vinegar
1/4 Cup Sugar
1-2 Tablespoons Soy Sauce
Packets of Seasoning from the Ramen Noodles above
Salt & Pepper to taste
You can just nuke the chicken breasts in the microwave with a little soy sauce and water added to the dish to help keep it moist....or if you have the time, bake the same way in the oven. Do this first so you can have the chicken cooling so you can cube it into the salad. At the same time boil the Ramen Noodles according to the package directions, but don't use the seasoning packet as that will go into the dressing. Drain and run cold water over noodles to cool them, I then add a little sesame or peanut oil to the cooled drained noodles so they don't stick together and it adds a little flavor as well, then add the noodles to the following. Meanwhile finely shred the head of cabbage into large bowl. Thinly slice the celery and green onions and add to cabbage. Once chicken is cool enough to cube, add it along with the slivered almonds and the toasted sesame seeds (I toast my own, only takes a sec in a
sauté skillet with a little butter, stirring constantly). I toss all this with my hands before adding the dressing to mix the ingredients well.
For the dressing just mix all the ingredients together in a jar with a tight lid. Shake well to combine the ingredients and then pour over the salad and mix well with a big wooden spoon and enjoy!!
MY FAVORITE RECIPE
~Submitted by Larry Holmes, Ontario, Canada
I must echo the plaint of many other members of the a2z family: “I have too many favorites!” One saving grace, however, all of my favorites contain one principal ingredient: mascarpone cheese! To conform with Maggie’s request that we submit the favorite of favorites, here’s mine:
TIRAMISU WITH BRANDY CUSTARD
6 large eggs
1 1/3 cups sugar
5 tablespoons brandy
1 1/2 pounds mascarpone cheese
1 1/2 cups water
1/2 cup instant espresso powder
3/4 cup whipping cream
44 (about) crisp Italian ladyfinger cookies
1/2 cup unsweetened cocoa powder
¼ cup powdered sugar
Fill a large bowl with ice water. Whisk eggs and 1/3 cup of the sugar in medium metal bowl set over a saucepan of simmering water. Whisk constantly until an instant thermometer registers 160 degrees F., about 10 minutes. Set custard over bowl of ice water and whisk until cool. Mix in brandy.
Whisk mascarpone in another large bowl to loosen. Fold in custard.
Bring 1 ½ cups water to simmer in medium saucepan. Add the remaining cup of sugar and espresso powder; whisk until sugar dissolves. Mix in cream.
Refrigerate until cold. Submerge 3 cookies in chilled espresso-cream mixture for 5 seconds. Place cookies on bottom of 13x9x2-iinch baking dish. Working batches, repeat with enough cookies to just cover bottom of dish.
Spread half of the mascarpone mixture over cookies. Repeat soaking process with remaining cookies, placing them in single layer atop mascarpone mixture. Spread remaining mascarpone mixture over cookies. Refrigerate until set, about 2 hours.
Whisk cocoa and powdered sugar in small bowl to blend. Sift sweetened cocoa over top of dissert. Cover and refrigerate at least 2 hours. (Can be may 1 day ahead. Keep refrigerated.)
GRILLED CEDAR-PLANKED SALMON
~Submitted by Karyn, Rockaway, NJ
This is my absolute favorite summer meal! It's so easy and when you use a nicely soaked cedar plank the fish can't get dry or overcooked! It's from the
Kraft Foods website.
Yields: 8 Servings
1 untreated cedar plank (14x7x1 inch)
1/2 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped sun-dried tomatoes
1 Tbsp. vegetable oil
1 salmon fillet (2 lb.), 1 inch thick, skin removed
IMMERSE the plank in water, placing a weight on top of the plank to keep it submerged. Soak at least 4 hours or overnight.
PREHEAT the grill to medium heat. Mix dressing, parsley and tomatoes; set aside.
BRUSH top of cedar plank with oil; top with salmon. Place on grill; cover grill with lid.
GRILL 10 minutes. Brush with dressing mixture; continue grilling 10 minutes or until salmon flakes easily with fork.
Nutrition (per serving)
Total fat 6g
Saturated fat 1g
Dietary fiber 0g
Vitamin A 6%DV
Vitamin C 6%DV
I'm sorry but I don't know where I picked this recipe up, however I have used it for such a long time. It is excellent for using that leftover boiled chicken from your chicken and dumplings or chicken and noodles.
Shredded cooked chicken, enough to cover the bottom of your casserole dish, you can make it as meaty as you want
1 can cream of chicken soup
1 cup sour cream
1 sleeve snack crackers, crushed (I use the generic brand of Ritz or Hi-Ho's)
1/2 stick of melted butter or margarine
Put your shredded chicken in the bottom of your casserole dish. Mix the soup and sour cream and pour over the chicken. Crush your crackers and pour the melted butter over them, mix well. Sprinkle the crackers over your soup/chicken mixture and bake at 350F for 30 minutes.
MY GRANDMOTHER'S GOULASH
~Submitted by Brenda, AL
I have tried to come up with my favorite recipe and it is very hard to pick one. I guess the following one is one of my favorite.
My Grandmother made this when I was young. She called it Goulash; she made it up.
1 1/2 pounds ground beef
1 medium onion, chopped
1/2 green bell pepper, chopped
1 can cheap spaghetti with sauce
Cook beef, onion and bell pepper in skillet until meat is browned and onion and pepper are done. Add spaghetti and heat through.
Great served with corn bread and creamed potatoes.
MARINATED GREEN BEAN SALAD
~Submitted by Nancy F., Sacramento, CA
Ingredients for Salad:
3 pounds fresh green beans
3/4 pound fresh sliced white mushrooms
1 (4 ounce) can sliced black olives, well drained
1 (4 ounce) jar green olives with pimentos, well drained
Ingredients for Dressing:
6 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon dried basil leaves
1/4 teaspoon red pepper sauce, or to taste
1/8 teaspoon course ground black pepper, or to taste
Instructions for Dressing:
Mix dressing ingredients and set aside.
Instructions for Salad:
Wash and string the green beans; cut on the diagonal and cook until crisp tender, about 5 minutes, DO NOT OVERCOOK. When beans are done place under cold water and rinse to stop the cooking process, drain well.
Slice green olives and mix all of the ingredients together, including the dressing and marinate overnight or for at least 4 hours in the refrigerator.
Serves 6 as a side dish.
~Submitted by Leasa, IA
Serves 8 - 10
2 lbs hamburger, browned and drained
1 med onion, chpd (saute with hamb)
1 can chpd green chilies, drained
1 sm box Velveeta cheese, sliced
1 can enchilada sauce
1 can cream of mushroom soup
Nacho cheese Doritos
Mix together enchilada sauce and soup and chilies, set aside.
Crush Doritos. Place a layer of chips in a 9 x 13 greased or "Pam-sprayed" pan. Place a layer of meat over chips, then sliced Velveeta, then top with soup mix. Top with remainder of chips.
Bake in 350° oven until cheese melts and bubbles, about 30 - 40 mins.
~Submitted by Bonnie, WA State
Love this salad recipe - Great for potlucks or whatever and makes a big bowl full.
1 - 12 ounce package spaghetti
1 - 16 ounce can black olives
1 green pepper, chopped
1 bunch green onions, sliced thin
3/4 cup Parmesan cheese, grated
1 tablespoon Johnny’s Salad Elegance
1/4 teaspoon black ground pepper
1 - 16 ounce bottle Italian Style dressing
2 tablespoons Schillings Salad Supreme- Couldn’t find
1 tomato – cut up
Break the pasta into thirds. Cook pasta according to package directions, drain and rinse in cold water. Let set in colander while preparing other ingredients. Cut olives in thirds and place in large serving bowl. Wash and seed the green pepper. Chop the green pepper, add it to the olives. Thin slice the green onions and add the green peppers. Add the cooked and drained spaghetti, parmesan cheese, pepper, Salad Elegance, salad dressing and Salad Supreme. Toss all together. Cover and refrigerate. This is a crowd pleaser. Great for potlucks, picnics or anytime.
CORNED BEEF AND CABBAGE
~Submitted by Luanne, FL
After much thought I decided this was the one thing I truly enjoyed cooking. It makes your house smell so aromatic and then you savor the taste in your mouth while eating. I do this in my crockpot and start it the night before.
1 (3 to 4 pound) corned beef brisket
1 large onion, halved
2 ribs celery with tops
1 carrot, peeled
3 bay leaves
1 teaspoon black peppercorns
4 cloves garlic
1 tablespoons pickling spice
2 teaspoons allspice
4 to 6 new potatoes, peeled and quartered
4 to 6 carrots, peeled and cut into bite-size pieces
1 medium head cabbage, cut into wedges
Rinse off the corned beef and put in crockpot with about 1-1/2 cups of water. Add onion, celery, 1 carrot, bay leaves, garlic,
pepper, pickling spice and allspice.
Start on high for about 3 hours, then lower to low heat till morning. Turn off and let set to cool. Remove meat and add vegetables with the cabbage on the top. Cook for as long as it will take in your crockpot to do the veggies. Meanwhile, slice meat when cold ( slices better ) and layer on top of veggies to just heat through. Serve with horseradish sauce if you choose.
The sauce is 3/4 cup mayo and 2 teaspoons of horseradish mixed well. Good rye bread with seeds is required eating with this.
I have a slow cooker that I can start on my stove and then move to the hot plate of the cooker. I do my veggies on the stove in the broth, so I am not sure of the time it will take to cook in whatever kind you have.
This is my recipe as I like all the extra pickling, allspice and garlic.
I have no use for parsnips or rutabaga.
When fork pierces the meat easily, it is done. Leave in broth for an additional hour. Remove meat from broth. Boil potatoes, remaining carrots and cabbage in corned beef broth until tender, about 10 minutes
COQUILLES ST. JACQUES
~Submitted by Debbie, Tillson, NY
Serving Size: 6
Preparation Time: 0:45
1 1/2 cups chicken stock
1 1/2 cups white wine
1 bay leaf
2 tablespoons fresh parsley -- chopped
1/4 teaspoon ground thyme
10 whole peppercorns
1/4 teaspoon fennel seed
2 pounds scallops
3/4 pound mushrooms -- sliced
3 shallots -- chopped
1/4 cup butter
1 teaspoon lemon juice
1/4 cup all-purpose flour
1 cup light cream
2 egg yolks
1/2 teaspoon salt
3 tablespoons bread crumbs
Combine chicken stock, wine, bay leaf, parsley, thyme, peppercorns and fennel; bring to a boil and simmer, uncovered for 20 minutes. Add scallops and simmer 10 minutes. Remove scallops to a bowl. Strain stock and reduce over high heat to one cup.
Saute sliced mushrooms and shallots in butter and lemon juice until tender. Remove mushrooms and shallots to bowl with scallops.
Sprinkle flour over butter. Cook and stir one minute. Stir in reduced stock and 3/4 cup cream. Heat to boiling.
Beat egg yolk into remaining cream and add to sauce. Bring to a boil and remove from heat. Adjust seasoning.
Drain scallop/mushroom mixture and fold into half of cream sauce. Butter six scallop shells or shallow ramekins and place a tablespoon of sauce in each. Divide scallop mixture equally between six dishes and top with remaining sauce. Sprinkle with bread crumbs.
Bake at 375 degrees for 10 minutes. Brown under broiler. Serve at once.
I've never actually done this with flank steak, but I've done it with other cuts of both beef and pork with great results. Usually, I just squirt the sauce
ingredients on without measuring or mixing so I think I end up with more liquid. It's almost like a gravy but even better!
1 tbsp olive oil
1 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
1 tbsp mustard
2 clove, garlic minced
1 tbsp freshly-ground black pepper
1 cup chicken broth
1 lb flank steak
1/2 tsp salt
1 onion, cut into 1/4 inch rings
In non-aluminum baking dish, combine oil, vinegar, Worcestershire sauce, mustard and garlic. Add steak, turn to coat and refrigerate until ready to use. (I've done this as little as 15 minutes and it was still a great meal. I keep meaning to try it over night but I always forget and end up taking to meat out of the freezer a couple hours before supper)
Place pan on medium high heat. Sprinkle steak with salt and pepper. Brown steak. Add 1/2 cup broth, cook until desired doneness (is that a word?) Remove steak from skillet, cover loosely to keep warm. Reduce heat to
medium. Add onion slices, cook until golden brown. Add remaining broth as needed to prevent onions from sticking.
Thinly slice steak, across grain, serve with onion.
I usually do this with fries or mashed taters to get every little bit of sauce on the plate.
~Submitted by Faye B., IA
4 eggs, beaten
1/4 cup margarine, melted
1 cup Bisquick
1 medium onion, chopped
1/2 teaspoon salt
Dash of pepper
4 cups grated zucchini
2 cups grated cheese
Beat eggs and then add all of the other ingredients. Mix well. Bake in an 8 or 9" square pan. Bake for 45 minutes or until golden brown in a 350 degree oven.
I put half of the mixture in the pan and cover it with slices of American cheese and cover it with the rest of the mixture and then top with slices of cheese. Use the cheese of your choice. Cheddar Cheese is also very good.
ONE DISH CHICKEN BAKE
~Submitted by Fancy, Aurora, NE
1 pkg stuffing mix
4 boneless, skinless chicken breast halves
1/3 cup sour cream or milk
1 can cream of mushroom soup
1/4 cup margarine
1 1/2 cups hot water.
Mix stuffing and seasoning with 1 -1/2 cups water and 1/4 cup margarine cut up. Stir just until moist. Set aside. Place chicken in 8x12 baking dish, mix soup and sour cream and pour over chicken. Top with stuffing mix. Bake at 375 deg for 35 minutes or until chicken is cooked through.
~Submitted by Patti, Aurora, NE
Clipped this out of a magazine 50 years ago and still make it. Apologies to those folks in Michigan, Oregon, Washington, who get that delicious fresh salmon. No runs here so I use canned.
350 deg oven - 35 minutes
1 lb can of Salmon
1 can mushroom soup undiluted
1 1/2 cups soft bread crumbs
1/4 cup ketchup
2 eggs slightly beaten
3 to 4 tbs milk
Drain liquid from salmon, add enough water to make 1/2 cup liquid. Flake salmon. Combine with liquid, 1/2 cup soup, crumbs, ketchup, and eggs. Spoon into 6 greased custard cups and bake. Combine 3 to 4 tbs milk with remaining soup and heat. Unmold salmon mixture on platter and spoon soup mixture over them.
~Submitted by Treva, Eastern TN
This is a favorite recipe, mostly because just a short while before my Dad passed away, I went to Florida to visit him and the first thing he asked me to do when I got there was to make this pie. He had just about quit eating so I made the pie; and, as rich as it is, he ate the entire pie (not at one sitting though) It was the last visit I had with him until he was in the hospital on his death bed.
1 large baked 9-inch pie shell
1 & 1/2 cups milk
1/2 cup granulated sugar
3 tablespoons butter
1/4 cup water
2/3 cup brown sugar
4 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon salt
1 & 1/2 cups cold milk
3 eggs, separated
1 teaspoon vanilla
5 tablespoons brown sugar
Put the milk in a double boiler and scald.
Now, in a heavy saucepan, combine 1/2 cup granulated sugar, 3 tablespoons butter and 1/4 cup water and cook, stirring, until the mixture turns a deep golden brown. Do not let it burn. Add the scalded milk and heat, stirring, until the sugar mixture dissolves.
Now mix well together in the upper part of the double boiler 2/3 cup brown sugar, 4 tablespoons cornstarch, 3 tablespoons flour and 1/2 teaspoon salt. Add slowly 1 1/2 cups of cold milk, stirring well to prevent lumps and cook over hot water, stirring until smooth. Add the caramel mixture and continue cooking and stirring until thick.
Beat three egg yolks in a bowl, reserving the whites for a meringue, and add to them a little of the hot mixture, stirring vigorously. Turn this egg mixture into the double boiler and continue cooking and stirring for about 2 minutes to cook the egg. Remove from the heat and add 1 teaspoon of vanilla and cool thoroughly before putting into the baked pie shell.
When ready to put the pie together, make a meringue by beating three egg whites very stiff and adding gradually 5 tablespoons of brown sugar (I use brown sugar) or 6 tablespoons granulated sugar, beating hard with a beater after each addition of sugar until very stiff.
Add a few drops of vanilla and pile lightly on the butterscotch filling, having the top rough. Put into the oven at 300 F and bake 20-30 minutes. Let cool before serving.
AU GRATIN POTATOES 'N' HAM
~Submitted by Lisa, NC
6 cups potatoes peeled/sliced
1 medium onion coarsely chopped
1 1/2 cups ham cook/cubed
1 cup American cheese/shredded
1 can cream of mushroom soup
1/2 cup milk
1/3 teaspoon thyme (parsley can be subst)
1/2 cup sour cream (optional)
In slow cooker layer half each of the potatoes, onion, ham and cheese; repeat layers.
In small bowl combine soup, milk, thyme and 1/2 cup sour cream (if using); pour over top.
Cover and cook on high for 1 hour. Reduce to low setting for 6-8 hours or until potatoes are tender.
~Submitted by Jean, OH
Dear A2Z friends, and dear Maggie,
I have fretted all month because of wavering over a "favorite " recipe. I have finally decided on a recipe that my daughter considers a comfort food and a very favorite. Choose 7 items and call it "7 Boy Curry " or or 10 or 14 or whatever you choose. When you do it up brown with Bombay Duck (which is a dried fish that you crumble) and very hot peppers,
coconut, and poppadums, (which are a crisp fried bread, like a corn chip or a baked flour tortilla), and maybe salted dried, or fresh shrimp, then you have a Dutch Rijstafel, which is an Indonesian feast in reality, that the Dutch traders took over as they took over the country. This can be a beautiful table of little dishes of colorful foods, around a bowl of white rice and a bowl of golden yellow curried meat !!!!!!! Oh, my goodness, I am drooling!!!!! If you like curry flavored things, this is our Very Easy Curry Dinner. ~Jean
Make a curry sauce.
Mix following in 2 quart saucepan:
3 tbs. butter
2 tbs. rich MADRAS CURRY POWDER
2 tbs. flour
Heat and stir until a paste forms, stir in 2 cups of milk (I use a large can of Carnation milk and add regular milk to fill measure). Cook and stir until smooth and thickened. Add 2 cups of leftover diced chicken or pork and set aside to keep warm.
Cook 1 1/2 cups long grain rice as you are used to do.
In the meantime, gather the "boys" that that make it 7 boy curry. These are the additions that bring it to a scrumptious meal!
Choose from the following and feel free to add whatever is pleasing to you:
Chopped green onion
chopped cooked bacon
cooked frozen peas
sweet pepper relish
drained crushed pineapple
drained chopped peaches
drained mandarin oranges
Orange marmalade or apricot preserves
Use a platter type plate, add a scoop of rice and spoon the "boys" around the rim. Taste them separately, and then we sort of mix it all together. This is a very pretty dish, too !
Adjust the curry powder to your taste. It should have good presence !
BEST CARROT CAKE
~Submitted by Pat, WA State
This is my favorite dessert; and this recipe is TNT.
2 cups flour
2 cups sugar
2 tsp. cinnamon
1 tsp. salt
2 tsp. soda
1-1/2 cups oil
1 small can (8 oz.) crushed pineapple, well drained
1/2 cup chopped nuts (optional)
3 cups grated carrots
Preheat oven to 350°. Grease and flour 9x13 baking pan.
Mix first five ingredients together. Add oil, eggs, pineapple, nuts and carrots.
Bake at 350° for 45 minutes. Let stand until cool; then frost.
8 oz. cream cheese
1/2 cup butter, softened
2 tsp. vanilla
3-1/2 cups powdered sugar
1 cup chopped nuts (optional)
Blend all ingredients together.
~Submitted by Julie D., Braselton, GA
Paw-Paw ran the nursery school my sister and I attended and did all the cooking. Wednesday was chili day. My parents persuaded him to write down the recipe because my sister and I talked about how delicious it was. My family has been eating it for almost 25 years and everyone that has every tried it has always said it is the best chili ever.
1 pound ground beef
1 46 ounce can tomato juice
2 14 ounce cans pinto beans, drained and rinsed
1 tablespoon chili powder, more or less to taste
1 envelope onion soup mix
1 teaspoon cornstarch
1/4 cup cold water
Hot cooked rice, at least 2 cups when cooked
Brown ground beef in skillet, drain off fat and discard. In large soup pot, add ground beef, tomato sauce, pinto beans, chili powder and onion soup mix. Stir all ingredients together. Simmer over low heat for 1 hour. Dissolve cornstarch in cold water. Turn up heat on chili until it is gently bubbling, stir in cornstarch water, continue stirring until chili thickens. Stir in 1/2 cup of the cooked rice. Serve over remaining rice.
MEXICALI MEAT PIE
~Submitted by Anita, WA State
I think that I have sent in all of my "current" favorite recipes, but I went back in time, when I had lots of time to cook, and found this. It use to be a family favorite when I was still making it. I have since retired, and don't have a family to cook for, but I think I will resurrect this recipe for myself.
6 slices bacon
1 lb. Ground beef
1 cup (8 oz.) drained whole kernel corn
¼ cup finely chopped green pepper
¼ cup finely chopped onion
¼ cup cornmeal
½ tsp. oregano
½ tsp. chili powder
1 tsp. salt
1/8 tsp. pepper
8 oz. can tomato sauce
¼ cup milk
½ tsp. dry mustard
½ tsp. Worcestershire sauce
1 ½ cup shredded Cheddar Cheese
4 stuffed olives, sliced
Pie crust (See recipe below)
Fry bacon until crisp; break into large pieces. Chill ½ cup drippings until firm. Brown ground beef in large skillet, drain. Stir in corn, green pepper, onion, corn meal, oregano, chili powder, ½ tsp. salt, pepper and tomato sauce.
Prepare pie crust.
Place meat mixture in pastry lined pan. Bake at 425º for 25 min. Combine egg, milk, ½ tsp. salt, mustard, Worcestershire and cheese. Spread on pie. Top with bacon and olives. Bake 5 minutes or until cheese melts. Let stand 10 minutes before serving. If desired, serve with tomato sauce.
1 cup flour
2 Tbs. corn meal
1/3 cup firm bacon drippings or other shortening
3 to 4 Tbs. Cold water
Combine flour and cornmeal. Cut in bacon drippings until mix is size of small peas. Sprinkle water over mix, stirring with fork until dough hold together. Form into ball, flatten to ½ inch and smooth edge. Roll out on floured board to a circle 1 ½ inch larger then inverted 9 inch pie pan. Fit into pan. Fold edge to form a standing rim; flute.
GRILLED CHEESE SANDWICHES
~Submitted by Angela, TX
Yields: 4 servings
1 (3 ounce) package cream cheese
3/4 cup REAL mayonnaise
8 ounces shredded cheddar cheese
3/4 teaspoon garlic salt
8 slices whole wheat bread
4 tablespoons butter
1. In a medium bowl, combine cream cheese, mayonnaise, shredded cheese and garlic salt. Beat until smooth.
2. Preheat a large skillet over medium heat. Spread cheese mixture on 4 slices of bread, then top with the other 4 bread slices. Lightly butter both sides of each sandwich. Place sandwiches in skillet, and grill until golden brown on both sides, about 4 minutes per side.
~Submitted by Trey, TX
1 (15 ounce) can Hormel chili (no beans)
1 (15 ounce) can chili beans
1 can Ro-tel tomatoes with chiles (I like the hot)
16 ounces Velveeta cheese, cubed
In a medium saucepan over medium-low heat, mix together chili, beans, Ro-tel, and Velveeta cheese. Stirring often, heat until melted and well blended, about 20 minutes.
I serve this with tortilla chips as an appetizer-snack but it is really good to use for Chili-Cheese Fries. We get frozen "seasoned" fries, bake them until they are crisp, place on a platter, then pour the Chili-Cheese Dip all over it. Angela tops hers with sour cream; Mom adds chopped fresh cilantro to hers.
CARAMEL CRUSTED RHUBARB PUDDING
~Submitted by Robyn, Auckland, New Zealand
Makes 4 servings
¾ cup flour
1 teaspoon baking powder
½ cup rolled oats
¾ cup white sugar
100g butter melted (100g is 3 1/2oz)
4 cups diced rhubarb stalks
¾ cup soft brown sugar
1 tablespoon cornflour
¼ cup boiling water
Sift flour and baking powder into a bowl. Add rolled oats and white sugar, then mix in melted butter to make crust mixture.
Put diced rhubarb into a greased ovenproof dish, such as a small lasagna dish or deep pie plate. Sprinkle crust mixture evenly over rhubarb.
In the discarded bowl, combine brown sugar and cornflour. Spoon over crust mixture.
Carefully pour the boiling water over the top. Do not stir.
Bake for 30 minutes at 180ºC (180 C is 356 F).
Serve with custard or cream and if desired dust with icing sugar.
This was as tough for me as it was for you... deciding on ONE recipe as my favorite. Of course, I have been posting my favorites here in issues for many years, most of which was done daily. So, I really had to search for one I might not have already posted. I thought about
Mish Mash but posted that one during a Ground Beef Theme Issue (here is the
link, what a stupendous issue that was!). Then there's my Slow-Cooker Chicken Divan which is super, but I posted that one already, too
(here's the link to that issue). I love making (and eating!)
Rumaki, but I posted that one, too (here's the
link). So, what to do? Since I don't offer a lot of dessert recipes, I decided to share my favorite one in this "My Favorite
Recipe" theme issue. I hope you enjoy it.
BUTTERNUT BROWNIE PIE
This is a Luby’s Cafeteria classic. I never knew the name of it but wanted to make it a couple of years ago, so I did a search for it under Luby's pie recipes. It doesn't look or taste like its name (to me) but is my favorite pie, hands down. Hard to believe a lemon flavor lover like me would choose this, huh?
4 extra-large egg whites, at room temperature
1/8 tsp baking powder
1/8 tsp cream of tartar
1 1/4 cups granulated sugar
14 graham cracker squares, broken into 1/2-inch pieces
1 cup pecan pieces
1 cup whipping cream
1/2 tsp vanilla
Heat oven to 300F. Lightly grease a 9-inch pie plate
In large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form. Using rubber scraper, fold in graham crackers and pecan pieces. Spoon into pie plate.
Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire cooling rack.
In chilled small bowl, using chilled beaters, beat cream just until it begins to thicken. Add remaining 1/4 cup sugar and vanilla and continue beating until stiff peaks form. Do not overbeat. Top pie with whipped cream. Sprinkle with pecans and refrigerate until served.
The 1200-Calorie-a-Day Menu Cookbook
Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
by Nancy S. Hughes
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