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Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. We're enjoying some great weather here including a little bit of rain (thank you, Jesus!). I've heard from a few of the folks who are going to be in South Carolina with us next month and it appears we're all getting pretty excited. Like many of them, Trey and I have been burning the midnight oil in preparation and we're all looking forward to a break. We still have room for two persons at the IOP beach house, so if you would like to join us, please contact me.


It's that awful time of the year... the really big A to Z Recipes newsletter and web site publishing bills come due twice yearly (in April and October). I keep up with the smaller ones ($20 here, $39.99 there, etc.) throughout the year myself but only ask for help for the big ones. If you are able, please share a buck or two for the cause. Not everyone can help, I totally understand. But some can... and now is the time it's needed most. Visit the Reader Support section to see how you can help. Thanks in advance.

My thanks go out to the following for helping cover expenses through a gracious financial donation:
(None recently)

Our a2z family will be visiting the Charleston, South Carolina area this year. The reservation is for the week of November 5-11, 2011. I have updated the trip page on our web site which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html. We have rented a lovely beach house on Isle of Palms. We have space at the house so send me an email. Of course, there are many great places in the area in case you miss out on staying in the house. We will make a day-trip to Savannah, GA to shop and then lunch at The Lady & Sons Restaurant, owned by Hey, y'all! Paula Deen. We also have plans to take in a cruise of Charleston's Harbor, and tour Fort Sumter. A few great restaurants have special plans for our group, and lots more! Use the link on the web page to confirm your interest in sharing expenses of the luxury rental beach house (save at least one half over a hotel).

The current Monthly Theme topic is "Tailgating Recipes". My thanks to Larry J. in Spring Hill, TN for suggesting this topic. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes Newsletter.

We'll see you here again on Sunday, God willing.

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.

If standard of living is your major objective, quality of life almost never improves; but if quality of life is your number one objective, your standard of living almost always improves.
~ Zig Ziglar

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Dear Lord,

I know you're watching over me
And I'm feeling truly blessed
For no matter what I pray for  
You always know what's best!  

I have this circle of E-mail friends,
Who mean the world to me;
Some days I 'send' and 'send,'  
At other times, I let them be.  

I am so blessed to have these friends,
With whom I've grown so close;
So this little poem I dedicate to them,
Because to me they are the 'Most'!

When I see each name download,
And view the message they've sent;
I know they've thought of me that day,
And 'well wishes' were their intent.

So to you, my friends, I would like to say,
Thank you for being a part;
Of all my daily contacts,  
This comes right from my heart.  

God bless you is my prayer today,
I'm honored to call you 'friend';
I pray the Lord will keep you safe,
Until we write again.

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

A Good Idea

~Shared by Charlie J., Mobile, AL

Put your car keys beside your bed at night.

Tell your spouse, your children, your neighbors, your parents, your Dr's office, the check-out girl at the market, everyone you run across. Put your car keys beside your bed at night.

If you hear a noise outside your home or someone trying to get in your house, just press the panic button for your car. The alarm will be set off, and the horn will continue to sound until either you turn it off or the car battery dies.

This tip came from a neighborhood watch coordinator. Next time you come home for the night and you start to put your keys away, think of this: It's a security alarm system that you probably already have and requires no installation. Test it. It will go off from most everywhere inside your house and will keep honking until your battery runs down or until you reset it with the button on the key fob chain. It works if you park in your driveway or garage.

If your car alarm goes off when someone is trying to break into your house, odds are the burglar/rapist won't stick around. After a few seconds, all the neighbors will be looking out their windows to see who is out there and sure enough the criminal won't want that. And remember to carry your keys while walking to your car in a parking lot. The alarm can work the same way there. This is something that should really be shared with everyone. Maybe it could save a life or a sexual abuse crime.

P.S. I am sending this to everyone I know because I think it is fantastic. Would also be useful for any emergency, such as a heart attack, where you can't reach a phone. My Mom has suggested to my Dad that he carry his car keys with him in case he falls outside and she doesn't hear him. He can activate the car alarm and then she'll know there's a problem.

Please pass this on even IF you've read it before. It's a reminder.

Check Out the Best of As Seen On TV Products at Walter Drake.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

The football season is once again upon us and regardless of where your home team is, no game is complete without a little tailgating. And, yes, tailgating can happen indoors, far from an actual tailgate. Whether you're headed over to a friend's house for a potluck dinner or you're hosting the gang at home, you'll need some handy food ideas -- the classics and the new. So chill the beer, put on your game day jersey and share some football-friendly foods. Please join in the fun by sharing your favorite recipes in this month's theme. Be sure to use the Monthly Theme links for your submissions so I'll know where you'd like them posted, ok? It has been suggested that we limit the number of recipes posted to 10 per reader. Any extras will be saved to use in regular issues (which we sorely need!).

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 ten (10) most favorite recipes in this month's theme topic of "Tailgating Recipes". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday of August. 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.

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.

Use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Use this email link for submitting only theme recipes: Tailgating Recipes.
Use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues here: A to Z Recipes Theme Issues

The theme issue for "Tailgating Recipes" has a deadline of October 31, 2011, and will be posted on November 6, 2011.

Please use this email link to submit a recipe for theme recipes: Tailgating Recipes. As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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Tools Defined

~Shared by Jim E., WA

DRILL PRESS:
A tall upright machine useful for suddenly snatching flat metal bar stock out of your hands so that it smacks you in the chest and flings your beer across the room, denting the freshly-painted project which you had carefully set in the corner where nothing could get to it.

WIRE WHEEL:
Cleans paint off bolts and then throws them somewhere under the workbench with the speed of light. Also removes fingerprints and hard-earned calluses from fingers in about the time it takes you to say, "Oh, $hit!"

SKILL SAW:
A portable cutting tool used to make studs too short.

PLIERS:
Used to round off bolt heads. Sometimes used in the creation of blood-blisters.

BELT SANDER:
An electric sanding tool commonly used to convert minor touch-up jobs into major refinishing jobs.

HACKSAW:
One of a family of cutting tools built on the Ouija board principle... It transforms human energy into a crooked, unpredictable motion, and the more you attempt to influence its course, the more dismal your future becomes.

VISE-GRIPS:
Generally used after pliers to completely round off bolt heads. If nothing else is available, they can also be used to transfer intense welding heat to the palm of your hand.

OXYACETYLENE TORCH:
Used almost entirely for lighting various flammable objects in your shop on fire. Also handy for igniting the grease inside the wheel hub out of which you want to remove a bearing race.

TABLE SAW:
A large stationary power tool commonly used to launch wood projectiles for testing wall integrity.

HYDRAULIC FLOOR JACK:
Used for lowering an automobile to the ground after you have installed your new brake shoes, trapping the jack handle firmly under the bumper.

BAND SAW:
A large stationary power saw primarily used by most shops to cut good aluminum sheet into smaller pieces that more easily fit into the trash can after you cut on the inside of the line instead of the outside edge.

TWO-TON ENGINE HOIST:
A tool for testing the maximum tensile strength of everything you forgot to disconnect.

PHILLIPS SCREWDRIVER:
Normally used to stab the vacuum seals under lids or for opening old-style paper-and-tin oil cans and splashing oil on your shirt; but can also be used, as the name implies, to strip out Phillips screw heads.

STRAIGHT SCREWDRIVER:
A tool for opening paint cans. Sometimes used to convert common slotted screws into non-removable screws and butchering your palms.

PRY BAR:
A tool used to crumple the metal surrounding that clip or bracket you needed  to remove in order to replace a 50 cent part.

HOSE CUTTER:
A tool used to make hoses too short.

HAMMER:
Originally employed as a weapon of war, the hammer nowadays is used as a kind of divining rod to locate the most expensive parts adjacent the object we are trying to hit.

UTILITY KNIFE:
Used to open and slice through the contents of cardboard cartons delivered to your front door; works particularly well on contents such as seats, vinyl records, liquids in plastic bottles, collector magazines, refund checks, and rubber or plastic parts. Especially useful for slicing work clothes, but only while in use.

SON OF A B**** TOOL:
Any handy tool that you grab and throw across the garage while yelling "Son of a b****" at the top of your lungs. It is also, most often, the next tool that you will need.

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

CANDY CORN COOKIES

~Shared by Jim D., WA

Ingredients:

1 cup of sugar
1 cup of margarine, softened
2 1/4 cup of flour
1 egg
1 tsp vanilla
orange and yellow food coloring

Directions:

1. Cream sugar and margarine, add egg and vanilla blend. Add flour.

2. Roll into three balls. Add orange coloring to one of the balls, yellow to the other. The remaining ball has no color. Chill dough.

3. Then roll balls flat together so that the white ball is the bottom, the orange ball is in the middle and the yellow ball is the top.

4. With a knife cut the dough into 3 inch triangles. (If dough is still too sticky, add a little more flour)

5. Bake 15 min at 350F.


PRUNE PLUM MINCEMEAT

~Shared by Joan, Savona, B.C.

4 lbs fresh prune plums, pitted & chopped
6 apples, peeled & grated
½ c apple cider vinegar
Juice & grated rind of 1 lemon & 1 orange
4 c brown sugar
1½ c currants (or craisins)
1½ c raisins
1lb cut peel (optional)
1½ tsp salt
1 tsp cinnamon
1 tsp ground allspice
1 tsp mace
1 tsp  ground cloves
½ c butter (not margarine)
½ tsp vanilla extract
½ tsp almond extract (optional)

Coarsely chop prune plums & apples. In a large kettle, combine plums, apples & vinegar;bring to a boil & cook for 30 minutes. Add remaining ingredients, except for vanilla & almond extracts.  Cook over low heat until thickened (about 1 hour). Stir frequently to prevent scorching.  Add extracts.  Ladle into hot jars, leaving ½ inch head space. Seal. Process in boiling water bath for 30 minutes.

Makes 6 pints.


SPICY & SWEET PULLED PORK SANDWICH

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

Serves 4

Spicy & sweet come together in this slow cooked saucy sandwich. Serve with creamy coleslaw to cool the heat.

1 tsp salt
1/4 tsp blk pepper
1/8 tsp cayenne
3-4 lbs pork butt
3 tbsp butter
1 c ketchup
1 c pineapple juice
1/2 c br sugar
3 tbsp molasses
1 tbsp paprika

Combine salt, pepper & cayenne. Rub over pork butt. Place pork in slow cooker & cook on low for 8-10 hrs or until meat pulls apart easily. For sauce, melt butter in 2 qt pot. Add ketchup, pineapple juice, br sugar, molasses & paprika; boil for 5 mins.

Remove pork & drippings from slow cooker. Discard drippings. On a cutting board, quarter the pork butt lengthwise. Using a fork, pull apart the meat. Return the pork to the slow cooker. Pour in the sauce & stir. Cook on slow for one hour. To serve, spoon 1/2 c pulled pork on a slice of Texas toast. Top with another slice of toast. Freeze any leftover pork.

Easy Texas Toast

1/4 c butter, softened
1/2 tsp garlic powder
8 thick cut country style white bread

For Texas toast, combine softened butter & garlic powder. Spread on both sides of bread slices. Toast or broil each side until golden brown.

Source: Rock Creek, B.C,. County Fair handout


LINDA'S CHICKEN PAD THAI

~Shared by Linda H., Rosharon, TX

This meal is ready in 10 minutes so call the family to the kitchen before you begin!  This recipe made more than ample portions for 2 or moderate portions for 3 or 4.  What a delicious way to get in the recommended 7 daily servings of Fruits and veggies!

½ package Pad Thai Brown Rice noodles (like AnnieChun’s)
2 Tbsp coconut oil
1 lb ground chicken breast
1 small red onion
1 carrot
3-6 mushrooms
1 small zucchini
4 springs Italian flat parsley
1 stalk celery
6 oz. Thai Panang Curry sauce
2 Tbsp unsweetened coconut milk
Lime wedges
2 Tbsp chopped peanuts

Bring water almost to a boil.  Add Pad Thai noodles.  Remove from heat and soak for 8 minutes.

Heat oil in frying pan or wok.  Add chopped onion and sauté.  Add chicken and cook until no longer pink.  In the meantime chop the rest of the veggies in the food processor.  You could substitute your favorite veggies or any you have on hand.  Add chopped veggies to chicken mix.  Stir in sauce and coconut milk and cook until desired thickness.  Stir in the drained noodles and simmer for 2 more minutes.

Serve with lime and chopped peanut garnish!


HONEY GRAHAM CRACKER CRUNCH

~Shared by Lois S., Kissimmee, FL

2 ---  packages Honey Graham Crackers (not boxes)
2 ---  sticks butter (1/2 pound) (I use margarine)
1/2 - cup sugar
1/2 - tsp vanilla
chopped pecans (enough to cover crackers)

Preheat oven to 325º Break graham crackers into 1/4 pieces and place them on a cookie sheet. Sprinkle chopped pecans over the crackers.

Get the pecans on the crackers before making the sauce.

Boil the 2 sticks of butter and sugar for 3 minutes stirring constantly, then stir in 1/2 tsp vanilla to the mixture. Spread the mixture over the crackers quickly because it thickens fast. Bake for about 12 min. start watching it at about 8 min. for a light golden brown.

A friend made these with Captain's Wafers... She said that she likes these better. I haven't tasted hers.


BROCCOLI CHEESE SOUP

~Shared by Luanne, FL

1 1/2 pounds broccoli -- fresh
1 medium onion, diced
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta
1/2 teaspoon pepper

Steam broccoli and onion until tender. Place half-and-half and water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli.

Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

*** I have never used a double boiler. just low heat. One time I used Pepper Jack instead of Velveeta. WOW-- good stuff


WILD ROSE SALAD

~Shared by Lynn, Roswell, NM

10 1/2 oz can tomato soup
1/2 cup water
2 env. unflavored gelatin
1/4 cup cold water
8 oz pkg cream cheese, in small chunks
1 cup chopped celery
1 cup chopped pecans
1/2 cup chopped green pepper
1/2 cup chopped pimentos
1/2 cup chopped onions
1/2 cup chopped olives
1 cup salad dressing

Heat soup and water. Soften gelatin in 1/4 cup water. Add softened gelatin and chunked cream cheese to hot soup mixture. Beat until dissolved. Chill until partially set. Add remaining ingredients and mix well. Chill. Serves 16.


BLACK MAGIC CHOCOLATE CAKE

~Shared by Marilyn M., Canton, OH

1 3/4 cups all purpose flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong black coffee, cooled
1 cup buttermilk
1/2 cup oil
1 tsp. vanilla

CHOCOLATE FROSTING:
1/2 cup margarine, softened
2 oz melted unsweetened chocolate, cooled
3 cups powdered sugar
3 Tbsp. milk
2 tsp real vanilla extract
 
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.

Add eggs, coffee, buttermilk, oil, and vanilla.

Beat at medium speed for two minutes. Batter will be thin.

Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.

Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.

Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.



PUMPKIN PATCH SALAD

~Shared by Treva, NC

If you're in need of Halloween recipe ideas whether for a party or home, this Pumpkin Patch Salad is adorable! This Halloween recipe is the perfect way to get your kids to eat vegetables, and it's super fun to make.

Yields: 4 large salads or 6 side salads
Preparation Time: 8 min
Cooking Time: 14 min

1 package (22-ounce) SeaPak Popcorn Fish
1 to 2 heads of green leaf lettuce
2 cucumbers
1 red bell pepper
1 bag sliced carrots or 2 large carrots peeled and sliced on the diagnol
use dressing of choice

Preheat oven to 450 degrees F. Bake Popcorn Fish for 14 minutes or until full cooked. Cut green lettuce and portion into 4 bowls. Slice cucumbers and place between lettuce and the bowl to form the fence around the pumpkin patch. Cut red bell pepper into strips. Slide one strip into the corners of the dish to form fence posts. Tuck carrots slices into the salads in front of the cucumber slices. Add Popcorn Fish to the top of the salad to make the pumpkins. Serve with dressing of choice.

Source: SeaPak Popcorn Fish


2-STEP SKILLET CHICKEN BROCCOLI DIVAN

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 tablespoon butter or margarine
1 pound skinless, boneless chicken breast, cut up
3 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup shredded Cheddar cheese

Melt butter in skillet. Add chicken and cook until browned, stirring often.

Add broccoli, soup and milk. Cover and simmer 5 min. or until done. Sprinkle with cheese.


MY BUTTERMILK SPICE POUND CAKE

~Shared by Johnny, LA

Pre heat oven @250.

1 cup butter or oleo
3 cups sugar
5 medium eggs
1 tsp vanilla
3 cups plain flour
1 cup buttermilk
2/3 tsp baking soda
I tsp cinnamon
1 tsp powdered all spice

Cream butter, sugar and eggs, well, add vanilla.

Sift all dry ingredients and add gradually to creamed mixture with buttermilk.

Beat for 2 minutes.

Cook in tube pan @250 until done, takes long time.

Let cool and turn out of pan.

Ice if you want.


PORK MARSALA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

1 lb. pork tenderloin
1 tbs. butter or margarine
1 tbs. vegetable oil
1 clove garlic, minced
1/2 cup marsala
1/2 cup dry red wine
1 tbs. tomato paste
1/2 lb. fresh mushroom caps
1 tbs. chopped fresh parsley
Hot cooked noodles or rice

Cut tenderloin into 4 equal pieces. Place each piece between 2 sheets of wax paper; flatten to 1/4" thickness using a meat mallet or rolling pin. Heat butter and oil in a large, heavy skillet over medium heat. Add pork and cook 3 to 4 minutes on each side or until browned. Remove pork from skillet and keep warm. Saute garlic in pan drippings in skillet; add wines and tomato paste, stirring until blended. Add mushroom caps, and simmer 3 to 5 minutes. Return pork to skillet and cook until thoroughly heated. Sprinkle with parsley and serve over noodles or rice. Yield: 4 servings.


PAPRIKA VEAL

~Shared by Bobbie, Roswell, NM

2 pounds veal cutlet
Flour
1/2 tsp salt
1/4 tsp pepper
3 tbs fat
1 tsp paprika
1 cup onions, sliced
1/2 cup thick sour cream
1 cup water

Cut steak in serving pieces. Sprinkle with salt and pepper and roll in flour. Melt fat in heavy frying pan, add paprika, then sliced onions and cook about five minutes. Add meat and brown on both sides. Add water, then spoon on sour cream and mix. Cover and continue cooking slowly for 45 minutes or until meat is tender. Add more water if needed. Serves six.
 

CREAMY ALMOND BARS

~Shared by Marilyn M., Canton, OH

2 cups flour
1 cup butter, softened
1/2 cup powdered sugar

FILLING:
8 oz regular cream cheese, softened
1/2 cup sugar
2 eggs
2 tsp. almond extract

FROSTING:
1 1/2 cups powdered sugar
1/2 cup butter, softened
1 1/2 Tbsp. milk
1 tsp almond extract
sliced almonds

Mix and press crust ingredients into a greased 9x13 pan. Bake at 350 degrees for 20 minutes; set aside.

Meanwhile, beat cream cheese and sugar for the filling with an electric mixer until smooth.

Add the rest of the filling ingredients and beat until just mixed. Pour filling mixture over crust and bake for another 15 minutes.

Combine all frosting ingredients with a mixer. Frost bars when they are cool and top with sliced almonds, if desired.

Cut into 24 squares and serve immediately or serve chilled. Store in refrigerator.

Note: These bars would also be good with other extract flavors, like lemon!



STARBUCKS MAPLE OAT NUT SCONE

~Shared by Treva, NC

Makes 8
 
1 cup rolled oats
1 & 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons maple syrup
2 & 1/2 tablespoons cold butter, cubed
1 large egg
1/2 cup half-and-half or heavy cream
3/4 teaspoon maple extract
2/3 cup coarsely chopped pecans
 
Maple Glaze
1 & 1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons water
 
1. Preheat oven to 425 degrees F.

2. Finely grind oats in a food processor.

3. In a mixer, mix flour, ground oats, sugar, salt and baking powder. Add maple syrup and butter and mix well. In a small bowl, beat the egg with the cream and maple extract. Pour the egg mixture into the flour mixture and mix well. Add pecans and mix just to incorporate.

4. Place dough on a floured surface. Knead and pat dough into a 8-10" circle and cut into 8 wedges. Place on a baking sheet and bake for 13 to 15 minutes, or until light brown. Cool on wire rack.

5. Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. Spread over each scone and let set for about 15 minutes before serving.

Source: Adapted from Food.com and Top Secret Recipes


FRUIT IN CRUST CHEESECAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
 
1 cup all-purpose flour
1 cup quick cooking oats
1/2 teaspoon baking powder
2/3 cup packed brown sugar
1/2 cup butter
1 cup fruit preserves
1/2 cup confectioners' sugar
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 (8 ounce) package cream cheese
2 cups frozen whipped topping, thawed

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

In medium bowl, combine flour, oats, baking powder, sugar and butter. Mix until crumbly.

Reserve 1 cup crumb mixture, set aside. With remaining crumbs, pat onto bottom and sides of 9 inch pie pan.

Spread fruit preserves over unbaked crust and top with reserved crumb mixture.

Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Cool.

In a large bowl, combine cream cheese, vanilla, milk and confectioners sugar. Blend until smooth. Fold in the whipped topping. Spoon into baked pie crust. Store in refrigerator.


SMOTHERED PORK ROAST OVER RICE

~Shared by Johnny, LA

Serves 8 to 10

1 (6- to 7-pound) boneless pork roast (shoulder or butt)
Kosher salt
Ground black pepper
2 large onions, thinly sliced
8 garlic cloves, thinly sliced
3 tablespoons fresh thyme leaves
1 tablespoon dried rosemary, crumbled
2 tablespoons vegetable oil
8 tablespoons (1 stick) butter
½ cup all-purpose flour
4 cups chicken broth
Juice of ½ lemon (optional)
Perfect Steamed Rice (recipe follows)

Preheat the oven to 275ºF. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour to bring to room temperature.

Combine the onions, garlic, thyme, and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes total.

Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When the butter has melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.

Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.

At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings.

Before serving, sprinkle the roast with some additional salt, to taste. Serve the roast smothered with a generous amount of sauce over hot steamed rice.

Perfect Steamed Rice

Makes 3 cups

1 cup long-grain rice
1½ cups water
2 bay leaves
Pinch of salt

Combine the rice, water, bay leaves, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to very low, cover with a tight-fitting lid, and simmer for 15-20 minutes. Remove from the heat, and keep covered for an additional 5 minutes. Remove the lid, cool for a few minutes, and then fluff the rice with a fork.


APPLE BROWN BETTY

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

5 slices of bread, cut into 1/2 inch cubes
1/2 cup of butter or margarine, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup packed brown sugar
4 medium cooking apples, peeled, cored and chopped
 
In a medium bowl, mix bread with margarine, cinnamon, nutmeg, salt and brown sugar. Arrange in alternate layers with apples in crock pot. Cover and cook on HIGH 1 1/2 to 2 1/2 hours or until apples are tender. Serve warm.

Serves 4 to 5


PINEAPPLE BUTTERMILK SHERBET

~Shared by Mary, Roswell, NM

2 cups buttermilk
1/2 cup sugar
1 cup crushed pineapple
1 unbeaten egg white
1 1/2 tsp  vanilla

Combine buttermilk, sugar and pineapple. Mix thoroughly. Freeze to a mush consistency. Remove to chilled bowl. Add unbeaten egg while and vanilla. Beat until light and fluffy. Return to freezer and continue freezing until firm.


ROASTED TOMATOES

~Shared by Marilyn M., Canton, OH

12 Roma plum tomatoes, halved lengthwise, cores and seeds removed
4 Tbsp. good olive oil
1 1/2 Tbsp. balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees F.

Arrange tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar.

Sprinkle the garlic, sugar, salt, and pepper over the tomatoes.

Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to carmelize.

Serve warm or at room temperature.

Yield - 4 to 5 servings.



GLAZED APPLE COOKIES

~Shared by Treva, NC

1/2 cup shortening
1 & 1/3 cups packed brown sugar
1 egg
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup chopped almonds (optional)
1 cup apples - peeled, cored and finely diced
1 cup dried cherries (raisins or craisins)
1/4 cup milk
1 & 1/2 cups sifted confectioners' sugar
1 tablespoon butter
1 teaspoon peach honey (any flavored honey will do)
2 & 1/2 tablespoons half-and-half cream
 
Preheat oven to 400 degrees and lightly greased baking sheet.

Beat shortening and brown sugar together until light and fluffy. Add in egg and blend thoroughly. Stir together flour, baking soda, salt, cinnamon, almonds, apple and cherries, then add in the remaining dry ingredients and milk. Mix well. Drop apple cookies dough using a tablespoon 1 1/2 inches apart onto a lightly greased baking sheet. Bake for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.

To make Glaze:
Combine powdered sugar, butter, honey and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.


BLUE RIBBON BROWNIE SUPREME

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
  
1 stick butter
1 c. white sugar
4 eggs, beat well
1 lg. can Hershey syrup
1 c. flour
1/2 c. nuts

"Combine" and cream well - butter and sugar. "Add" and beat well eggs, Hershey syrup - flour and nuts. Bake in greased 9 x 13 inch pan at 350 degrees for 25 to 30 minutes. May be frosted while still warm.

FROSTING:
6 tsp. butter
6 tsp. milk
1 1/2 c. white sugar

Boil 1 minute, remove from heat and add:

1 c. chocolate chips

Beat until spreading consistency.


BURNING LOVE

~Shared by Johnny, LA

8 slices of bread
3 cups heavy cream
1 whole egg
3 egg yokes
1-1/2 cups sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup rum
1/2 cup raisins or currants, steeped for 15 minutes in a cup of very hot water (save the liquid)

Preheat oven to 350 degrees.

Dice bread into cubes.

Whisk together cream, whole egg, egg yokes, 1/2 cup sugar, nutmeg, cinnamon and 1 tablespoon of rum. combine bread and cream mixture.

Drain raisins and reserve liquid. Add raisins to bread mixture. Spoon mixture into soufflé cups. place cups in baking pan filled with hot water 1/2 inch deep. Bake until a knife inserted in center comes out clean, about 30 minutes.

Just before serving, combine reserve liquid and remaing sugar in a sauce pan brining it to a simmer,whishing constantly, over high heat. When sugar turns amber, carefully whisk another 1/2 cup of hot water. Return to a simmer and cook until mixture becomes the consistency of syrup. Stir in remaining rum and return to heat for 15 seconds. Remove pan from heat and touch a match to sauce. Pour flaming caramel over puddings and seve. (BE SURE AND TELL THEM NOT TO EAT UNTIL THE FLAMES BURNS OUT.)


BEEF GOULASH

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

2 Pounds beef, cubed
3 Tablespoons oil
1 Cup mushrooms, sliced
1 Small onion, chopped
1 Can tomato soup
1/4 Cup water
1 bay leaf
1/2 Teaspoon salt
1/4 Teaspoon freshly-ground black pepper
1 Teaspoon paprika
1/4 Pint dairy sour cream

Heat oil in skillet and brown meat on all sides. Place meat in crock pot and saute mushrooms and onion a few minutes in a skillet. To the crock pot, add all remaining ingredients except sour cream and onions. Pour mixture over meat and stir together. Cook for 7 to 9 hours. At serving time, spoon on sour cream and serve with noodles or rice.


EGGLESS SPICE CAKE

~Shared by Sandi, Roswell, NM

1 cup sugar
1/2 cup butter
2 cups flour
1 cup chopped raisins
1 cup sour milk
1 tsp baking soda, dissolved in a little of the sour cream

Cream butter and sugar; add raisins. Add milk, baking soda and flour alternately. Bake in two 8-inch layer cake pans at 350 degrees F. for 25 minutes.  When cooled cover with white icing:

2 cups powdered sugar
1/4 cup milk
2 tbs butter
1 tsp vanilla
1 cup chopped pecans

Mix sugar and milk, add melted butter and vanilla. Spread on cake and cover with chopped nuts.

Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

CREOLE SHRIMP AND SAUSAGE STEW

~Shared by Treva, NC

Warm up cool evenings with a delicious stew that's just as delicious on its own as it is when ladled over rice. Serve with crusty bread and hot sauce.

2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
1 teaspoon bottled minced garlic
3/4 cup fat-free, less-sodium chicken broth
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
8 ounces peeled and deveined medium shrimp
1 (15-ounce) can organic kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley

Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.
 
Yield:  4 servings (serving size: about 1 cup)
 
CALORIES 191 ; FAT 6g  (sat 1.7g, mono 2.7g, poly 1g); CHOLESTEROL 97mg;  CALCIUM 127mg; CARBOHYDRATE 13.2g;  SODIUM 694mg;  PROTEIN 21.3g;  FIBER 3.5g; IRON 2.9mg
 
Source: Cooking Light, SEPTEMBER 2009



DILL SALMON QUICHE

~Shared by Maggie, TX

Servings: 6 wedges
Carb grams per serving: 15

Nonstick cooking spray
1 7-1/2-ounce can salmon, drained, flaked, and skin and bones removed
1/2 cup grated Parmesan cheese
1/4 cup sliced green onions
1 2-ounce jar sliced pimiento, drained
1/2 cup low-fat cottage cheese
1 tablespoon lemon juice
1-1/2 cups fat-free milk
3/4 cup low-fat packaged baking mix
2 eggs
2 egg whites or 1/4 cup refrigerated or frozen egg product, thawed
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
1/4 teaspoon paprika (optional)
Fresh dill sprigs (optional)

1. Preheat oven to 375 degrees F. Coat a 9-inch pie plate with nonstick cooking spray; set aside. In a medium bowl, combine salmon, Parmesan cheese, green onions, and pimiento. Spread in prepared pie plate; set aside.

2. In a blender or food processor, combine cottage cheese and lemon juice. Cover and blend or process until smooth. Add milk, baking mix, eggs, egg whites, and the snipped or dried dill. Cover and blend or process until smooth. Pour over salmon mixture in pie plate, spreading evenly. If desired, sprinkle with paprika.

3. Bake for 35 to 40 minutes or until top is golden brown and a knife inserted near the center comes out clean. Let stand on a wire rack for 10 minutes. Cut into wedges to serve. If desired, garnish with fresh dill sprigs. Makes 6 wedges.

Nutrition Facts Per Serving:
Servings: 6 wedges
Calories 192 Total Fat (g) 7 Saturated Fat (g) 2 Cholesterol (mg) 95 Sodium (mg) 580 Carbohydrate (g) 15 Protein (g) 18
Diabetic Exchanges Starch (d.e.) 1 Lean Meat (d.e.) 2

Source: Better Homes & Gardens Magazine

Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

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The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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