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Publisher's Desk Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Discussion Forum Crazy Corner Theme Recipe Favorites Publisher's Choice
Good morning and welcome to the A to Z Recipes theme issue. Before we get on with our special issue, we have some birthday babies!  Our first birthday baby is Nancy S. from Elma, Washington. From her email addy I detect we have some things in common. But, I bet her weather is far cooler than here in Texas! We also send wishes to Trina S. from Commercial Point, Ohio. With 3 teens, you know she is very busy, but makes time for a job she enjoys and reading for fun. Please drop by the A to Z Discussion Forum QT to send Nancy and Trina a personal wish. We received so many recipes in the last 2 days before the deadline that we have enough for TWO issues, each containing well over 60 recipes. The second theme issue will be posted next Sunday. If you do not see all of your recipe submissions in this issue, you will next Sunday. You have got to admit... this publication is a real bargain. And with a money-back guarantee, too! Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! Thank You, Lord Thank you for this sink of dirty dishes; we have plenty of food to eat. Thank you for this pile of dirty, stinky laundry; we have plenty of nice clothes to wear. And I would like to thank you, Lord, for those unmade beds; they were so warm and comfortable last night. I know that many have no bed. My thanks to you, Lord, for this bathroom, complete with all the splattered mirrors, soggy, grimy towels and dirty lavatory; they are so convenient. Thank you for this finger-smudged refrigerator that needs defrosting so badly; it has served us faithfully for many years. It is full of cold drinks and enough leftovers for two or three meals. Thank you, Lord, for this oven that absolutely must be cleaned today. It has baked so many things over the years. The whole family is grateful for that tall grass that needs mowing, the lawn that needs raking; we all enjoy the yard. Thank you, Lord, even for that slamming screen door. My kids are healthy and able to run and play. Lord, the presence of all these chores awaiting me says You have richly blessed my family. I shall do them cheerfully, and I shall do them gratefully.
Help make us NUMBER ONE ! FAT STRIPPING TIP Shared by Treva, TN Switching to a diet low in fat and cholesterol does not mean you'll have to pitch your favorite family recipes. Many recipes can be adapted by replacing fat and cholesterol-laden ingredients with healthier ones. -Instead of sautéing in butter or oil, use vegetable stock or water. -Steaming can also be used to bring out an ingredient's flavor and tenderize it. -Try nonfat yogurt or cream cheese instead of heavy cream. For a dessert topping, chill canned nonfat evaporated milk until it's almost frozen, then whip it to the right consistency. -Instead of eggs, use egg whites or an egg substitute product. Many egg-based recipes - even omelets - taste great without the yolks. Be sure to check the label for fat and cholesterol content. -Hold the mayo. When building a sandwich, forgo the mayonnaise and instead use mustard (yellow, Dijon, or honey) to add desired moisture and flavor. -Use fat-free products. Cheeses (regular, cream, and cottage), salad dressings, sour cream, mayonnaise, and a variety of snack foods are all available in fat-free versions. But be warned: Foods labeled fat-free can contain almost half a gram of fat per serving. So when you eat more than one serving, the amount of fat you consume can add up quite quickly. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! Gifts from the Kitchen Here's the scoop on the current theme: Just like that famous commercial saying, nothin' says lovin' like something from the oven. With the holidays quickly approaching, do you search for ways to spread holiday cheer by giving gifts from your kitchen? I do, too. And not just cooked items. What we're looking for in this theme is gift ideas from your kitchen, which could include prepared mixes, gifts in a jar, etc. Brownies and cookies in a jar, baked miniature loaves of tasty holiday bread are just suggestions. Please make sure to include the preparation methods for the recipient in your submissions. Send in your Gifts from the Kitchen ideas for sharing in our next theme issue. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Gifts from the Kitchen 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 Friday 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. Items 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. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Gifts from the Kitchen has a deadline of November 25, 2005, and will be posted on December 4, 2005. Please use this email link to submit a recipe for theme recipes: Gifts from the Kitchen As usual, only recipes are to be sent to: A to Z Recipes Inbox.   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 diet programs, low carb lifestyles, and diabetic diets. 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 www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS ! 
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Shop Better Homes and Gardens 50% Off Show your support by voting for this ezine. Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name Where you live Your birthdate You may include anything else you would like to share such as: How long you have been with A to Z Recipes Something about your job and family Your hobbies Any special recipe requests This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !  Laws Not Taught In Any Schools Shared by Pam, OH Mechanical Repair Law: After your hands become coated with grease, your nose will begin to itch. Workshop Law: Any tool, when dropped, will roll to the least accessible corner. Telephone Law: When you dial a wrong number, you never get a busy signal. Alibi Law: If you tell the boss you were late for work because you had a flat tire, the very next morning you will have a flat tire. Variation Law: If you change traffic lanes, the one you were in will start to move faster than the one you are in now. Bath Law: When the body is fully immersed in water the telephone rings. Close Encounters Law: The probability of meeting someone you know increases when you are with someone you don't want to be seen with. Result Law: When you try to prove to someone that a machine won't work, it will. Law of Biomechanics: The severity of the itch is inversely proportional to the reach. Theatre Law: At any event, the people whose seats are furthest from the aisle arrive last. Coffee Law: As soon as you sit down to a cup of hot coffee your boss will ask you to do something which will last until the coffee is cold. Murphy's Locker Law: If there are only two people in a locker room they will have adjacent lockers. Dirty Rugs & Carpet Law: The chances of an open-faced jelly sandwich of landing face down on a floor covering are directly correlated to the newness and cost of the carpet or rug. Location Law: No matter where you go there you are. Logical Argument Law: Anything is possible if you don't know what you are talking about. Brown's Law: If the shoe fits it's ugly. Oliver's Law: A closed mouth gathers no feet. One Tough Teacher! Shared by Hal, OH A school teacher injured his back and had to wear a plaster cast around the upper part of his body. It fit under his shirt and was not noticeable at all. On the first day of the term, still with the cast under his shirt, he found himself assigned to the toughest students in school. Walking confidently into the rowdy classroom, he opened the window as wide as possible and then busied himself with desk work. When a strong breeze made his tie flap, he took the desk stapler and stapled the tie to his chest. Discipline was not a problem from that day forth!
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! GREEK CHILI (SKYLINE CHILI) ~Submitted by Helen, N. Ft. Myers, FL 2 lbs. ground beef 1 qt. water 1 tsp. cinnamon 1/2 tsp. cumin 2 lge. onions chopped fine 2 dashes Worcestershire sauce 1 clove garlic 3 tblsp. chili powder 1/2 tsp. pepper 1 tblsp. vinegar 1/2 tblsp. all spice 4 whole bay leaves 1-6oz.can tomato paste 2-8oz. cans tomato sauce 1 tsp. salt 1/2 tsp. red pepper Boil meat in qt. of water until redness is gone, Keep mashing with potato masher and add remaining ingredients. Bring to boil and simmer for 3 hours. Remove bay leaves. Serve over spaghetti with beans, onions & cheese for 5 way chili. POLLY'S CHICKEN RECIPE (KFC) ~Submitted by Helen, N. Ft. Myers, FL 2 Pkgs. Good Seasoning Dressing Mix (Dry) 3 C. Self-rising flour 1 Tbsp. Paprika 2 Env. Lipton (tomato) Cup of soup 1 Tsp. seasoned salt (I add extra garlic powder to this to taste) Mix and put in sealed container. Roll Chicken in mixture. Let set a few minutes. Paint with melted butter and let dry a few minutes. Bake 1 hour at 350 degrees. Do Not Turn. BISQUICK ~Submitted by Helen, N. Ft. Myers, FL 8 Cups Flour 1 1/4 Cups Nonfat Dry Milk Powder 1/4 Cup Baking Powder 1 Tablespoon Salt 2 Cups Shortening Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place. Makes about 10 cups. APPLEBEE'S LOW-FAT BLACKENED CHICKEN SALAD ~Submitted by Maxine, FL Ingredients Dressing: 1/4 cup fat free mayonnaise 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 tablespoon prepared mustard 1 tablespoon white vinegar 1/8 teaspoon paprika Chicken Marinade: 1 cup water 3 tablespoons lime juice 2 tablespoons soy sauce 1/2 tablespoon Worcestershire Cajun Spice Blend: 1/2 tablespoon salt 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon white pepper 2 boneless, skinless chicken breast halves 2 tablespoons light butter Salad: 8 cups chopped iceberg lettuce 1/2 cup shredded red cabbage 1/2 cup shredded carrot 1/2 cup fat free shredded mozzarella cheese 1/2 cup fat free shredded cheddar cheese 1 large tomato, diced 1 hardboiled egg white, diced Directions 1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready. 2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better. 3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat. 4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. 5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. 6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. 7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad. 8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side. Serves 2 as an entree. Source: Hernando Living KEEBLER SOFT BATCH CHOCOLATE CHIP COOKIES ~Submitted by Barbara, Chula Vista, CA 1 pound (4 sticks) butter, softened 2 eggs 2 tablespoons molasses 2 teaspoons vanilla extract 1/3 cup water 1 1/2 cups granulated sugar 1 /2 cups packed brown sugar 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 5 cups all purpose flour 1 1/2 twelve ounce packages semisweet chocolate chips Preheat the oven to 375 F. Cream the butter, eggs, molasses, vanilla, and water in a medium-size bowl. In a large bowl, sift together the sugars, baking powder, baking soda, salt, and flour. Combine the moist mixture with the dry mixture. Add the chocolate chips. Shape the dough into 1 inch balls, and place them 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until light brown around edges. CRACKER BARREL HASH BROWN CASSEROLE ~Submitted by Treva, TN 2 lb. Frozen Hash brown Potatoes --thaw 1/2 Cup Margarine -- melt 1 Teaspoon Salt 1/2 Teaspoon Black pepper 1/2 Cup Onion -- chop fine 1 Can Cream of chicken soup 2 Cups Colby Cheese -- grate Preheat oven at 350~. Spray a 9 x 13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350~ for 35 minutes. WENDY'S® GARDEN SENSATIONS MANDARIN CHICKEN SALAD ~Submitted by Treva, TN Of the four salads on Wendy's new "Garden Sensations" menu, this is the one that draws all ingredient requests. It's the sesame dressing that everyone's nuts about. This gives you a nice 1-1/2 cups of the tasty stuff so it'll fit perfectly into a standard dressing cruet. Once you've got your dressing made, building the rest of the salad is a breeze. Sesame Dressing: 1/2 cup corn syrup 3 tablespoons white distilled vinegar 2 tablespoons pineapple juice 4 teaspoons granulated sugar 1 tablespoon light brown sugar 1 tablespoon rice wine vinegar 1 tablespoon soy sauce 1 teaspoon sesame oil 1/4 teaspoon ground mustard 1/4 teaspoon ground ginger 1/8 teaspoon salt 1/8 teaspoon paprika dash garlic powder dash ground black pepper 1/2 cup vegetable oil 1/2 teaspoon sesame seeds Salad: 4 chicken breast fillets 1 large head iceberg lettuce, chopped 4 cups red leaf lettuce, chopped 1 & 1/3 cups canned mandarin orange wedges 1 cup rice noodles 1 cup roasted sliced almonds 1. Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds in a blender on high speed. Slowly add oil to mixture (to create an emulsion). Add sesame seeds and blend for just a couple seconds. Pour dressing into a covered container (such as a dressing cruet) and chill until needed. THE SALAD: 2. Rub each chicken breast fillet with oil, then lightly salt and pepper each piece. Grill on medium/high heat until done. Chill chicken breasts in refrigerator until cold. 3. When chicken is cold, build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate. 4. Arrange a cup of red leaf lettuce on the iceberg lettuce. 5. Dice each chicken breast into bite-size pieces and sprinkle the pieces from each one over each salad. 6. Arrange about 1/3 cup of mandarin orange wedges on each salad. 7. Next, sprinkle about 1/4 cup of rice noodles and 1/4 cup of roasted sliced almonds on top of each salad. 8. Add desired amount of sesame dressing and serve. Makes 4 large salads. CRACKER BARREL OLD COUNTRY STORE FRIED APPLES ~Submitted by Treva, TN 6 Tart apples; sliced 1 tsp. Lemon juice 1/4 Cup. Bacon drippings 1/4 Cup. Brown sugar 1/8 tsp. Salt 1 tsp. Cinnamon 1 dash of nutmeg In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg. This is an easy to make appetizer. You can make a larger quantity of this, and place in a crock pot for serving at a larger party. STEAK AND ALE SAUTÉED MUSHROOMS ~Submitted by Treva, TN 1 lb. mushrooms 4 Tbsp. Butter 4 Tbsp. Margarine 1/4 Cup chopped onion 2 tsp. beef base 1 tsp. garlic powder 1 tsp. black pepper 1 Cup red burgundy wine Wash mushrooms in hot water. Melt together the butter and margarine, add beef base, onion, garlic powder and black pepper. Simmer mushrooms in butter mixture until soft. Add red burgundy wine. This recipe was adapted from the one in Sunset Mexican Cookbook.  BOSTON MARKET SQUASH CASSEROLE ~Submitted by Treva, TN This casserole is a great replacement for stuffing or potatoes. This is a wonderful way to dress up your standard squash casserole. 4 & 1/2 Cups. Zucchini (diced) 4 & 1/2 Cups. Yellow Squash (diced) 1 & 1/2 Cups. Yellow Onion (chopped) 1 Box Jiffy Corn Muffin Mix (prepare as directed on box) 1 & 1/2 Stick of Butter (see note) 8 oz. American Processed Cheese (diced, use a store brand not Velveeta) 3 Cubes of Chicken Bouillon 1 tsp. Garlic (minced) 1 tsp. Salt 1/2 tsp. Ground Pepper 1/2 tsp. Thyme 1 Tbsp. Parsley (chopped) Prepare Jiffy Mix as directed, set aside to cool. Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley . Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes. Remove cover the last 20 minutes of baking time. Note If you tend to prefer less butter, please add less than is suggested. DAIRY QUEEN ONION RINGS These are from the Dairy Queen restaurants in Southeast Texas. All Dairy Queens are not equal, some do only ice cream treats, come are Brazier stores, and some are not. ~Submitted by Treva, TN 2 Vidalia onions or other sweet onions 2 Cups flour 2 Cups fine cracker crumbs 2 Cups white corn meal 2 Cups Buttermilk 1 Cup Water 4 Cups Crisco oil* (or enough for your personal fryer) *(personal note: I use olive oil) Slice onions 1/2 inch thick, do not use the very small rings, save those for chopped onions. In a large bowl add buttermilk and water. Take out rings one at a time and coat them with flour then with buttermilk, and then coat with corn meal. Drop into hot oil and fry till golden. Drain on paper towels. APPLE BIN INN HAM LOAF ~Submitted by Treva, TN 2 pounds ground ham 2 & 1/2 pounds ground pork 2 eggs 1 cup milk 3 cups crushed cornflakes Syrup: 1 & 1/2 cups brown sugar 1 Tablespoon dry mustard 1/2 cup vinegar 1/2 cup water Mix ham, pork, eggs, milk and cornflakes well and form into a loaf. Bake 2 hours at 350°. Baste often with syrup. LITTLE DEBBIE OATMEAL CREME PIES ~Submitted by Tena, MO 1 cup margarine 3/4 cup dark brown sugar 1/2 cup sugar 1 tablespoon molasses 1 teaspoon vanilla 2 eggs 1 1/2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1/8 teaspoon cinnamon 1 1/2 cups 1 minute Quaker oats Filling 2 teaspoons very hot water 1/4 teaspoon salt 7 ounces marshmallow cream 1/2 cup shortening 1/3 cup powdered sugar 1/2 teaspoon vanilla The secret to cloning these mouth-watering sandwich cookies is recreating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. 1. Preheat oven to 350 degrees. 2. In a large bowl, cream together margarine, sugars, molasses, vanilla and eggs. 3. In a separate bowl combine the flour, salt, baking soda and cinnamon. 4. Combine the dry ingredients with the wet ingredients. Mix in the oats. 5. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook -- when cooled, the cookies should be soft and chewy. 6. While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool. 7. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer. 8. Assemble each creme pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling. Makes 2 dozen pies. LONE STAR'S FRIES AND DIP ~Submitted by Tena, MO 1 sm bottle ranch salad dressing 1/2 packet taco seasoning mix 1 package ore ida spicy fries -- prepared as directed 3 slices bacon -- cooked and crumbled 1/2 cup cheddar cheese -- shredded Bake fries as directed. Combine ranch dressing and taco mix. Sprinkle cheddar cheese and bacon over fries, return to oven til cheese is melted. Serve with dip. GOLDEN CORRAL ROLLS ~Submitted by Tena, MO 1 envelope dry yeast 1/4 cup very warm water 1/3 cup sugar 1/4 cup butter or margarine 1 teaspoon salt 1 cup scalding hot milk 1 egg -- slightly beaten 4 1/2 cups flour 2 tablespoons butter or margarine -- melted Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115ºF. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (don't use too much, and don't knead too long). Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4-inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- x 9- x 2-inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a moderately hot oven (375ºF) 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter. This recipe yields about 2 dozen rolls. REALLY CLOSE "TURTLES" ~Submitted by Jessica, Corfu, Greece (but from grandaughter Alexa in MI) 18 oz. real chocolate chips 1 can Eagle Brand milk 1 pt. marshmallow creme 1 tsp. vanilla 1 lb. pecans 1/2 tsp. salt 1 lb. caramels, quartered Combine chocolate chips, milk, and marshmallow creme. Cook over low heat, stirring until combined and heated thoroughly. Remove from heat, add vanilla, then nuts and salt. Add cut-up caramels and stir but do not allow to melt. Drop onto buttered cookie sheet. MAYBE "PEANUT BUTTER" CUPS ~Submitted by Jessica, Corfu, Greece 1 (6 oz.) pkg. semi-sweet chocolate chips 4 Nestle's (not Hershey's) milk chocolate bars (1 1/4 oz.) 2 tbsp. melted paraffin (2 sm. clear birthday candles with the wicks removed) 1 1/4 c. creamy Jiff peanut butter Melt chocolate chips, chocolate bars, wax, and 1/4 cup peanut butter in top of double boiler over hot, not boiling water. Stir until smooth. Using very small muffin tin liners (holds about 3 tablespoons of volume), spoon 1/2 of chocolate mixture equally in 20-24 cups. Melt the rest of the peanut butter over hot water and spoon this equally into the cups over the chocolate layer. Top with remaining chocolate. Let these set for 2 hours. LET'S PRETEND HOLLANDAISE ~Submitted by Jessica, Corfu, Greece 1 c. sour cream (can use light sour cream) 2 tbsp. margarine 2 tbsp. fresh lemon juice 1/2 tsp. salt (optional) Heat in glass container for 1 minute at a time, stirring, until hot, in microwave. Great on asparagus, broccoli and poached eggs. WALDORF HOTEL'S WALDORF SALAD ~Submitted by Marjorie, Oskaloosa, KS 1 cup walnut halves 1/2 cup mayonnaise 1/4 cup plain yogurt 1 teaspoon prepared mustard Pinch of dry mustard Juice of 1/2 lemon 4 to 6 tart apples, peeled, cored, and diced (2 cups) 1 to 2 cups finely diced inner ribs celery (white part only), leaves reserved Salt and freshly ground black pepper 2 bunches tender greens, such as arugula, baby kale, or pepper cress, washed and dried 2 tablespoons olive oil 1 tablespoon fresh lemon juice Preheat the oven to 325°F. Spread the walnuts on a baking sheet and toast in the oven for 4 to 5 minutes, until aromatic and lightly toasted. Let cool. Combine the mayonnaise, yogurt, both mustards, and the lemon juice in a large bowl. Fold in the apples and diced celery and season with salt and pepper. Put the salad greens in a large bowl. Add the olive oil and lemon juice, season with salt and pepper, and toss well. Divide the greens among four plates. Spoon the apple mixture onto the greens and sprinkle with the toasted walnuts and reserved celery leaves. Yield: Serves 4 YOO HOO ~Submitted by Marjorie, Oskaloosa, KS 1/2 Cup Nestle chocolate powder 1 1/2 Cups Nonfat dry milk powder 3 Cups Water Mix all contents in a blender for 30 seconds. Refrigerate till cool. Makes 2 drinks. BENNIGAN'S ONION SOUP ~Submitted by Marjorie, Oskaloosa, KS 1/2 pound Firm white onions -- sliced 1/4 cup Butter 2 tablespoons Corn oil 3 tablespoons Flour 1 quart Chicken broth 1 quart Beef broth 8 slices French bread Swiss cheese -- shredded Parmesan -- grated Sauté onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months. CHEESECAKE FACTORY PUMPKIN CHEESECAKE ~Submitted by Marjorie, Oskaloosa, KS 1 1/2 cups graham cracker crumbs 5 tablespoons butter, melted 1 cup plus 1 tablespoon sugar 3 8-ounce packages cream cheese, softened 1 teaspoon vanilla 1 cup canned pumpkin 3 eggs 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice whipped cream 1. Preheat the oven to 350 degrees F. 2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. 3. Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it. 4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. 5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. 6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool. 7. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Use dental floss to make a clean cut. Serve with a generous portion of whipped cream on top. Serves 8. KAPOK TREE CORN FRITTERS ~Submitted by Lillian, FL This recipe is from the old Kapok Tree Restaurant in Clearwater, FL. It was so lovely and the food was excellent. The décor was in Italian statuary, huge crystal chandeliers, lovely gardens (again with the statuary), and linen table cloths. Need I say that we miss this fine establishment? It was wonderful for locals and a real tourist destination. This copy-cat recipe came from the “You Asked For It” column from the St. Petersburg Times, taken from the 1961 edition of the “Gasparilla Cookbook”. Our Gasparilla celebration is held each year when the Pirates sail Tampa Bay and invade the city, intending to capture it. Ye Mystic Krew members toss beads to those on the parade route and the Krew does charitable deeds in the Bay area. These are to die for! Source: The Gasparilla Cookbook and the St. Petersburg Times 1 cup all-purpose flour, sifted 11/2 teaspoons baking powder 1 tablespoon sugar 1 scant tablespoon salt 1 egg 1/4 cup milk 1/2 cup whole kernel corn Fat for deep frying Confectioner's sugar for dusting Resift flour, baking powder, sugar and salt together. Add egg, milk and corn. Stir until blended. Drop batter into fat a teaspoonful at a time. Maintain fat at 350 degrees and fry fritters until golden brown, turning once with a spoon to cook evenly. Remove fritters from fat and drain on paper towel. Serve piping hot on warm platter. Sprinkle fritters with confectioner's sugar before serving. HOLIDAY INN'S HUSH PUPPIES ~Submitted by Lillian, FL Source; a friend from long ago who was from Biloxi, MS 2 cups self-rising white corn meal 1 Tbsp. sugar 1 small onion, chopped 1 egg, beaten ¾ cup milk Mix the white corn meal and sugar. Add the other ingredients and blend until all are moistened evenly. Drop mixture from a tablespoon into hot grease or fat. Serve with cole slaw, seafood and French fries. ARTHUR TREACHER'S FISH ~Submitted by Fancy, Aurora, NB 2 1/2 to 3 lbs fillets of firm-flesh white fish - ie: cod, haddock, sole 3 c boxed pancake mix 3 to 4 c club soda or beer 1 tsp dried sweet basil, powdered or crushed 1 tsp freshly ground black pepper 1/2 tsp garlic salt 1 tbs bottled grated lemon peel (fresh could be substituted Flour Cooking oil. Cut fillets in half to form triangles and dredge lightly in flour. Let pieces dry a few minutes on cookie sheet. The coating will act as an adhesive when wet batter is applied. In large bowl beat together pancake mix and enough club soda or beer to give the batter the consistency of buttermilk - pourable but not too thin. Season with basil, pepper, salt and lemon peel. Dip floured fillets, one at a time, into the batter, letting excess batter drip back into the bowl. Deep fry in at least two inches of cooking oil at 425 deg a few minutes on each side or until golden brown. Remove with slotted spoon and drain on paper towels. Keep warm in 250 deg oven until all fish pieces are fried. Makes about six servings. This was printed in the Omaha World Herald more than a quarter century ago. CHICKEN MCNIBBLERS ~Submitted by Fancy, Aurora, NB 6 whole chicken breasts water flour fish batter (recipe follows) 1 1/2 pt corn or veg oil 2 c Crisco Dipping sauce of choice Simmer chicken breasts until tender. Remove skin and bones. Chill each piece of chicken thoroughly to make it easier to cut into bite size chunks. Moisten each piece in water and dredge lightly in plain flour. Let pieces dry a few minutes. Dip into prepared fish batter. Drop into Oil/Crisco mixture heated to 425 degrees frying a few minutes on each side 'til golden brown and crispy. Makes six servings. Serve with dipping sauce of choice. PUMPKIN GOOEY CAKE ~Submitted by Lou, FL This is a version of the signature Gooey Butter Cakes from The Lady and Sons restaurant. Excellent recipe. 1 (18.25-ounce) box yellow cake mix 1 egg 1/2 cup (1 stick) butter, melted Filling 1 (8-ounce) package cream cheese, softened 1-15 ounce can of pumpkin pie filling. 3 eggs 1 teaspoon pure vanilla extract 1 (16-ounce) box confectioners' sugar 1/2 cup (1 stick) butter, melted Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs, pumpkin pie filling and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Remove from oven and allow to cool completely. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Serve with a pecan half on each piece and a dollop of whipped cream. JAMOCA SHAKE (Arby's) ~Submitted by Rusty, Leesburg, FL 1 c. cold coffee 1 c. lowfat milk 3 Tbs. sugar 3 c. vanilla ice cream, soft 3 Tbs. chocolate syrup Combine coffee, mild and sugar in the blender and blend 15 seconds. Add ice cream and syrup; blend on High until smooth. You'll need to top and push it down on the sides occasionally. SUBWAY'S SWEET ONION SAUCE ~Submitted by Rusty, Leesburg, FL This is from Top Secret Recipes 1/2 c Karo 1 Tbs. minced onion 1 Tbs red wine vinegar 2 tsp white vinegar 1 tsp balsamic vinegar 1 tsp. brown sugar 1 tsp buttermilk powder 1/4 tsp lemon juice 1/8 tsp poppy seeds 1/8 tsp salt pinch black pepper pinch garlic powder Combine in micro safe bowl and heat 1 to 1 1/2 minutes until it boils rapidly. Whisk well and cover to cool. EASY OLIVE GARDEN DRESSING ~Submitted by Rusty, Leesburg, FL Soak grated Parmesan cheese in Italian Dressing for at least 1/2 hour before pouring it over your salad. PROGRESSO ITALIAN STYLE BREAD CRUMBS ~Submitted by Rusty, Leesburg, FL This, too, is from Top Secret Recipes 1 c. bread crumbs 1/2 tsp salt 1/2 tsp Parsley flakes 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp sugar dash oregano Mix all together and keep in airtight container. CRACKER BARREL FRIED APPLES ~Submitted by Rusty, Leesburg, FL 6 tart apples, sliced 1 tsp. lemon juice 1/4 c bacon drippings 1/4 c brown sugar 1/8 tsp salt 1 tsp cinnamon 1 dash nutmeg In a large skillet melt bacon drippings. our apples in and sprinkle with lemon juice then add brown sugar and salt. Cover and cook over low heat 15 minutes. Sprinkle with the spices before serving. PRUDHOMME'S CAJUN SEASONING MIX ~Submitted by Rusty, Leesburg, FL 1 Tbs. paprika 2 1/2 tsp salt 1 tsp. onion powder 1 tsp. garlic powder 1 tsp cayenne pepper 3/4 tsp white pepper 3/4 tsp black pepper 1/2 tsp dried thyme 1/2 tsp oregano Mix well. Dip meats (fish, chicken, or steak) in melted butter and then in this mix before cooking. PAUL PRUDHOMME'S POULTRY MAGIC ~Submitted by Rusty, Leesburg, FL Combine: 1 1/2 tsp salt 1/2 tsp paprika 1/4 tsp cayenne 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp black pepper 1/4 tsp thyme 1/4 tsp oregano 1/4 tsp sage dash cumin Store in covered container. Source: Top Secret Recipes IRISH CREAM LIQUEUR ~Submitted by Rusty, Leesburg, FL 1 c. light cream 1 c. condensed milk 1 2/3 c whiskey 1 tsp instant coffee 2 Tbs. chocolate syrup 1 tsp vanilla 1 tsp almond extract Combine all in a blender for 30 seconds. Bottle and refrigerate. Shake well before using. This makes 4 cups. CRACKER BARREL POTATO CASSEROLE ~Submitted by Rusty, Leesburg, FL 2 lbs. frozen hash browns, thawed 1/2 c margarine, melted 1 tsp salt 1/2 c. finely chopped onion 1 can cream of mushroom soup 2 c grated Colby cheese Preheat oven to 350. Spray a 9 x 13 pan with oil. Combine the last 5 ingredients and gently mix in the potatoes and pour into prepared pan. Bake 350 for 35 minutes. TIA MARIA ~Submitted by Rusty, Leesburg, FL 1 c water 3/4 - 1 c brown sugar 4 tsp instant coffee Mix together and boil for 10 minutes and cool. Add: 1 c Bundy Rum 4 tsp vanilla Put into clean bottle and leave for one week before using. OUTBACK STEAKHOUSE BLUE CHEESE DRESSING ~Submitted by Rusty, Leesburg, FL 1 c mayo 2 Tbs. buttermilk 1 Tbs. crumbled blue cheese 1/8 tsp coarse pepper 1/8 tsp onion powder 1/8 tsp garlic powder Mix together until smooth by hand. Chill 30 minutes before serving. Makes 1 cup. SARA LEE BUTTER COFFEE CAKE ~Submitted by Rusty, Leesburg, FL (I have many requests for this!) 1 yellow cake mix 1 small vanilla instant pudding 3/4 c oil 3/4 c water 4 eggs Put all in mixer bowl and beat for 8 minutes. (This isn't an error) Add: 1 Tbs butter extract 1 Tbs vanilla Pour one half of this batter in a buttered 9 x 13 pan. Mix: 1/2 c sugar 2 Tbs cinnamon Sprinkle half of this mixture over the batter in the pan. Spread the remaining batter over this mixture and put the rest of the sugar/cinnamon mix over it. Swirl with a knife through the batter. Bake 350 for 30 minutes. Drizzle with: 1cup powdered sugar 1 tbs. hot milk 1/2 tsp butter extract 1/4 tsp vanilla MOCK BOURSIN ~Submitted by Rusty, Leesburg, FL 1/4 tsp each: Thyme, basil, marjoram, dill week, black pepper 1/2 tsp garlic salt Mix well with: 8 oz. butter 16 oz cream cheese Chill several hours and enjoy! CHICKEN À LA KING RECIPE CLONE ~Submitted by Richard, Bradenton, FL This is supposed to be a recipe for chicken a la King taken from a brochure of the 1960s, obtained from the Brighton Beach Hotel, where this dish probably originated. "Melt 2 tablespoonfuls of butter and then add 1/2 of a green pepper shredded and 1 cup of mushrooms sliced thin. Stir and cook 5 minutes and then add 2 level tablespoonfuls of flour and 1/2 teaspoonful of salt. Cook until frothy and then add 1 pint of cream and stir until sauce thickens. Put this all in a double boiler, add 3 cups of chicken cut in pieces and let stand to get very hot. In the meantime, take 1/4 cup of butter and beat into it the yolks of 3 eggs, teaspoonful of onion juice, 1 tablespoon of lemon juice and 1/2 teaspoonful of paprika. Stir this mixture until the eggs thicken a little. Combine the two, add a little sherry and finally shredded pimiento before serving on toast." THE ORIGINAL TOASTED RAVIOLI ~Submitted by Richard, Bradenton, FL Source: Midwest Living Makes 12 to 14 appetizers Prep: 25 minutes Cook: 45 minutes Ingredients 1/4 cup finely chopped onion 1 clove garlic, minced 1 tablespoon olive oil or butter 2 pounds ripe fresh tomatoes, peeled, seeded and cut up 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed 1/2 teaspoon salt 1/8 teaspoon ground black pepper 2 tablespoons tomato paste 1 slightly beaten egg 2 tablespoons milk 1 16- to 20-ounce package frozen meat-filled ravioli, thawed 2/3 to 1 cup seasoned fine dry bread crumbs Cooking oil for deep-fat frying Grated Parmesan cheese (optional) Directions 1. For sauce: In a medium saucepan, cook onion and garlic in hot olive oil or butter until onion is tender. Stir in tomatoes, dried basil (if using), salt, and pepper. Cover; cook over medium heat about 10 minutes or until tomatoes are soft, stirring occasionally. 2. Uncover and stir in tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture reaches desired consistency, stirring occasionally. Stir in fresh basil, if using. Cover sauce; keep warm. 3. Meanwhile, in a small bowl, beat together egg and milk. Dip each ravioli in egg mixture; then dip in bread crumbs to coat. 4. In a heavy 3-quart saucepan, heat 2 inches of cooking oil to 350 degree F. Fry ravioli, a few at a time, in hot oil about 2 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while frying the rest. 5. To serve: Sprinkle ravioli with Parmesan cheese, if you like. Serve with warm sauce for dipping. Makes 12 to 14 appetizers. Adapted from Charlie Gallo's - St. Louis WATTS TEA SHOP CREAM OF VEGETABLE SOUP ~Submitted by Richard, Bradenton, FL The Milwaukee Journal Sentinel A cream of vegetable soup served at George Watts Tea Shop, 761 N. Jefferson St. Tom Millot, executive chef and manager, sent the recipe. Ingredients: cup ( stick) butter 1 small onion, diced 1 medium carrot, peeled and diced 2 ribs celery, diced 1 teaspoon minced garlic 1 teaspoon fresh minced ginger 6 tablespoons flour 4 cups hot chicken or vegetable stock cup diced zucchini cup diced yellow squash cup heavy whipping cream Salt and pepper to taste Directions: In a medium soup pot, melt butter. Add onion, carrot, celery, garlic and ginger and sauté over medium heat until soft, about 3 to 4 minutes. Add flour and cook over low heat 3 to 4 minutes, stirring constantly. Add stock, stirring until smooth. Add zucchini and yellow squash and simmer 5 to 7 minutes. Add whipping cream. Bring to a boil and season to taste with salt and pepper. Makes 4 servings. Note: If desired, fresh herbs such as sweet basil, tarragon, thyme can be added at the end of the cooking process to enhance the flavor of this soup. OLIVE GARDEN PASTA WITH BROCCOLI ~Submitted by Julia, TX I have no idea where or when I got this.... 1 pound Fresh pasta shells or 1 pound Medium dry shells -- cooked 1/4 cup Olive oil 12 ounces Broccoli florets -- steamed 2 teaspoons Garlic -- minced 1/4 cup Green onions -- sliced thin 1 cup Fresh mushrooms -- sliced 2 tsp Fresh parsley -- chopped Parmesan -- grated BÉCHAMEL SAUCE 1/4 cup Flour 1/4 cup Butter or margarine 1 quart Milk 2 teaspoons Chicken bouillon cubes -- mashed BÉCHAMEL SAUCE-Melt butter in a 2-qt saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whisk until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm. Drain broccoli and divide in half. Chop 1/2 of florets into 1/4" pieces. Reserve. Heat a large sauté pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the sauté pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the sautéed veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan. CHEDDAR BAY BISCUITS/RED LOBSTER BISCUITS ~Submitted by Julia, TX Don't remember where or when I got this... 2 Cups Baking Mix (Bisquick) 2/3 Cup Milk 1/2 Cup Shredded Cheddar Cheese 1/2 Cup Butter or Margarine, melted 1/4 tsp Garlic Powder Heat oven to 450F degrees. In a large bowl, combine baking mix (Bisquick), milk and cheese until a soft dough forms. Do not over mix or your biscuits will be tough. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8-10 min until golden brown. Mix butter and garlic powder and brush mixture over warm biscuits before removing from cookie sheet. CHILI'S CHICKEN ENCHILADA SOUP ~Submitted by Julia, TX 1 tablespoon vegetable oil 1 pound chicken breast fillets -- (approx. 3 fillets) 1/2 cup diced onion 1 clove garlic -- pressed 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 ounces Velveeta 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cumin garnish shredded cheddar cheese crumbled corn tortilla chips pico de gallo 1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. 2. Add onions and garlic to pot and sauté, over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. 3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. 5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. 6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo. CHICKEN AND DUMPLINGS LIKE CRACKER BARREL ~Submitted by Julia, TX Serves/Makes:20 3 1/3 whole frying chicken 6 2/3 quarts water 6 2/3 teaspoons salt 1 2/3 teaspoon pepper 6 2/3 cups all-purpose flour 1 2/3 teaspoon baking soda 1 2/3 teaspoon salt 10 tablespoons shortening 2 1/2 cups buttermilk Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil. Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone). Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-size pieces. Bring the broth to a boil and add pepper. For Dumplings: Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened. Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally. Stir in the chicken and serve. I make it in the pressure cooker, much quicker and easier. I pressure it for only 30 minutes. CARRABBA'S CHICKEN MARSALA ~Submitted by Julia, TX Marsala Sauce: 1/3 cup buter 1 slice prosciutto, diced 2 teaspoons minced shallots 2 teaspoons minced garlic 2 4-oz can mushrooms, drained 1/4 cup marsala wine 1/4 teaspoon ground black pepper 1 cup chicken stock 2 teaspoons corn starch 1 teaspoon minced fresh parsley 2 tablespoons heavy cream Chicken Spice: 1 1/4 teaspoons salt 1 teaspoon ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried parsley 1/4 teaspoon marjoram 1/4 teaspoon garlic powder 4 chicken breasts (small butterfly cut double breasts or large single breasts) olive oil 1. Melt butter over low heat in a medium saucepan. 2. Turn heat up to medium/high to sauté the prosciutto in the melted butter for about 2 - 3 minutes (be careful not to burn butter), add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, the add mushrooms (drain off liquid) and black pepper. Simmer over medium/high heat for 5 minutes. 3. Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes. 4. Add parsley and cream to the sauce and simmer for 3 - 4 minutes or until thick. Remove from heat, cover until needed. 5. Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend. 6. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill for 6 - 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss-cross grill marks. 7. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve! CARRABBA'S ITALIAN GRILL BREAD DIP MIX ~Submitted by Julia, TX 1 T. crushed red pepper 1 T. black pepper 1 T. dried oregano 1 T. dried rosemary 1 T. dried basil 1 T. dried parsley 1 T. garlic powder 1 T. minced garlic 1 tsp. salt Grind together. To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough French bread into the mixture. APPLEBEE'S BABY BACK RIBS ~Submitted by Julia, TX 3 racks (about 1 lb. each) pork baby back ribs, each cut in half Barbecue sauce: 1 cup ketchup 1/4 cup apple cider vinegar 3 tablespoons dark brown sugar 3 tablespoons Worcestershire sauce 1 teaspoon liquid smoke 1/2 teaspoon salt 1. Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender. 2. Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened. 3. Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 5 inches from heat source for 6 to 7 minutes. turn ribs over, brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. MY VERSION----HOT BROWN'S ~Submitted by Jean, OH This is my version of a recipe called a Hot Brown from Brown's Hotel in Louisville, Kentucky, in the 1920's. 6 tbs. butter 1/2 cup flour 4 cups chicken broth, heated 1/2 cup evaporated milk ( I use Carnation or similar ) 2/3 cup grated Romano or Parmesan cheese or a combination 2 tbs dry sherry (opt ) 12 slices bread, I like potato bread for the weight 1 1/2 # cooked turkey breast, 1/4 in. thick Make a cream sauce by melting the butter, blending in the flour and allowing this to bubble for a minute to cook the flour slightly. Slowly blend in the broth and cook 'til thickened and bubbly. Reduce heat, add the cream and cheese and cook until cheese is blended in. Set aside and add sherry. Remove crusts from bread, toast and cut in half, diagonally. Arrange on au gratin dishes or other dish suitable for oven. top with turkey slices and ladle the sauce over the turkey. Bake, uncovered, for 15 to 20 minutes, until light brown and again, bubbling. Can be dressed with tomato wedges, crispy crumbled bacon, grated Parmesan cheese or parsley sprigs. Serves 6 This is very delicious, and is not hard to do. CAMPBELL'S SOUP CASSEROLE SAUCE MIX ~Submitted by Lou, FL I took this from the "net", maybe 4 years ago. Don't remember where as I didn't write it down. This is cheaper than a creamed soup and you control the salt. You may add whatever to change the flavor. I just add the dry mix and the water together in the casserole. 2 cups non-fat dry milk 3/4 cup cornstarch 1/4 cup instant chicken bouillon 2 tablespoons dried onion flakes 1 teaspoon crushed dried thyme 1 teaspoon crushed dried basil 1/2 teaspoon pepper Combine all ingredients and store in airtight container. To substitute for one can condensed soup: Mix 1/3 cup of dry mix with 1 1/4 cup water in saucepan. Cook and stir until thickened. Add cheese, mushroom bits or celery to duplicate the canned soup in the recipe. APPLEBEE'S® BAKED FRENCH ONION SOUP ~Submitted by Angelique, TX Don't even try to find this one on the menu at Applebee's, because it isn't there; though it's the most popular soup served each day at this huge restaurant chain. This is the first of several big-time soup clones we'll unveil here in the next few weeks to help get you through the cold winter months. And they're all a cinch to make. Just be sure you have some oven-safe soup bowls for this one, since we'll have to broil it a bit before serving. Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we'll use in our clone. 3 tablespoons vegetable oil 6 medium white onions, sliced 8 cups beef broth (Swanson is best) 1 cup water 2 1/2 teaspoons salt 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 5 plain hamburger buns 10 slices provolone cheese 10 teaspoons shredded parmesan cheese 1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown. 2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes. 3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them. 4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone. 5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings. Makes 10 servings. APPLEBEE'S® TEQUILA LIME CHICKEN ~Submitted by Angelique, TX It's one of Applebee's top-selling signature dishes and a big request here on the site. This tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend. Just be sure you don't marinate the chicken longer than the 3 to 4 hours, or the citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if you want strips like those served at the restaurant, just follow the "tidbits" below. Serve this dish with your choice of rice (Spanish rice is recommended), along with some pico de gallo (you can find a recipe here) or salsa on the side. Marinade: 1 cup water 1/3 cup teriyaki sauce 2 tablespoons lime juice 2 teaspoons minced garlic 1 teaspoon mesquite liquid smoke flavoring 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon tequila 4 chicken breast fillets Mexi-Ranch Dressing: 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon milk 2 teaspoons minced tomato 1 1/2 teaspoons white vinegar 1 teaspoon minced canned jalapeno slices (nacho slices) 1 teaspoon minced onion 1/4 teaspoon dried parsley 1/4 teaspoon Tabasco pepper sauce 1/8 teaspoon salt 1/8 teaspoon dried dill weed 1/8 teaspoon paprika 1/8 teaspoon cayenne pepper 1/8 teaspoon cumin 1/8 teaspoon chili powder dash garlic powder dash ground black pepper 1 cup shredded cheddar/Monterey jack cheese blend 2 cups crumbled corn chips or fried tortilla strips (see tidbits) 1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours. 2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. 3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done. 4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted. 5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. (http://www.topsecretrecipes.com) Serves 4. Tidbits Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain. LONE STAR STEAKHOUSE® BAKED SWEET POTATO ~Submitted by Angelique, TX It saddles on up next to your entree at this huge steakhouse chain, but it's not what it claims to be. Sure, the menu says "baked sweet potato," but you're actually getting a sweet and tender red-skinned yam underneath all that yummy melted butter and cinnamon/sugar. And don't just get any yam for this top secret clone. You want to use garnet yams, if you have a choice. Then be sure to cook them long enough that the sugar in the yams begins to squirt out and burn in a couple of spots. Each yam should be tender, but not mushy. The skin on the outside will turn from red to greyish-brown, and inside it will be a hearty shade of black. 4 garnet yams 3 tablespoons granulated sugar 1 1/2 teaspoons cinnamon 1/2 cup whipped butter Preheat oven to 400 degrees. Bake yams for 45 to 75 minutes (bigger yams take longer to cook). When they are done, the outside will have darkened and the inside will be soft. You may see liquid from the potato oozing out and charring. When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato. This is a perfectly cooked potato. To serve, slice a potato down the center. Add two tablespoons of whipped butter, then sprinkle some cinnamon/sugar over the top. Makes 4 servings. Z TEJAS' CHILE FUDGE PIE ~Submitted by Angelique, TX 2 ts Ancho puree* 1/2 lb Butter 1/2 c Chopped walnuts 1/2 c Chopped pecans 2 Eggs 1/2 c White sugar 1/2 c Brown sugar 1/2 c Flour 1 c Semisweet chocolate chips 1 - 9 inch unbaked pie shell *For ancho puree: Ancho chiles, which are dried poblanos, are dark brown peppers found in the produce section. Remove seeds and stem from one ancho chile pepper. Place ancho in a small saucepan with water to cover. Bring to a boil and simmer until ancho is tender. Puree in a food processor. Melt butter and let cool to warm. Toast pecans and walnuts until lightly brown. Beat eggs well and the add sugars and flour. Beat until smooth. Add warm butter and mix well. (It is important for butter to be warm so chocolate chips will melt some.) Add chile puree. Stir in nuts and chocolate chips. Pour filling into pastry shell and bake at 325 degrees for 45 to 60 minutes until done.
Help make us NUMBER ONE ! SCALLOPS VERDE 3 ounces dried tomatoes (about 1 cup), not packed in oil 1 pound sea scallops 1 pound penne or bow-tie pasta 1 tablespoon olive oil 1 1/2 tablespoons minced shallots 1 cup dry white wine 1/2 cup pine nuts, toasted until golden 2 cups heavy cream 1/4 cup freshly grated Parmesan 1/2 cup prepared basil pesto In a small heatproof bowl, pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. Drain tomatoes, discarding liquid, and slice thin. While tomatoes are soaking, remove tough muscle from side of each scallop if necessary and halve scallops if large. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté scallops until pale golden on edges and cooked through, about 2 minutes on each side. Transfer scallops to a heatproof dish and keep warm, covered. Add shallots to oil remaining in skillet and cook, covered, over moderate heat, stirring occasionally, until softened. Add wine and boil, uncovered, stirring to scrape up browned bits, until reduced to about 3 tablespoons. Add pine nuts, tomatoes, and cream and bring just to a boil. Stir in Parmesan and pesto and remove skillet from heat. Stir in scallops. Cook pasta in boiling water until al dente and drain in a colander. Return pasta to kettle and add scallop mixture, tossing gently to combine. Serves 4 to 6. Source: Gourmet - You Asked For It; Remi's Italian-American Café, Haddonfield NJ LIKE O'CHARLEY'S BAKED POTATO SOUP 3 lbs. red potatoes 1/4 cup margarine, melted 1/4 cup flour 8 cups half-and-half (or evaporated milk) 1 block (16 oz.) Velveeta cheese, melted White pepper, to taste Garlic powder, to taste 1 tsp. hot pepper sauce 1/2 lb. bacon, fried crisp 1 cup Cheddar cheese, shredded 1/2 cup fresh chives, chopped 1/2 cup fresh parsley, chopped Dice unpeeled red potatoes into 1/2 -inch cubes. Place in a large Dutch oven. Cover with water and bring to a boil. Let boil for 10 minutes or until cooked about three-fourths done. In a separate Dutch oven, combined melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual serving bowls. Top with crumbled bacon, shredded Cheddar cheese, chives and parsley. Serves 8. OLIVE GARDEN PEACHES AND CREAM CHEESECAKE Ingredients: SPONGE CAKE BASE: 1 Egg 1/3 C. Sugar 1/4 tsp. Vanilla 1/4 C. All-purpose flour 1/4 tsp. Baking powder 1 pinch Salt 2 Tbsp. Water FILLING: 2 lbs. Cream cheese - softened 1 C. Sugar 4 Eggs 1 tsp. All-purpose flour 1 tsp. Vanilla 1 C. Sour cream 1/4 C. Peach liqueur or peach - schnapps or reserved canned/fresh peaches 2 C. Canned or firm peaches - ripe and fresh sliced - drained well TOPPING: 1 pt. whipping cream or equivalent Preparation: BASE-Preheat oven to 375F. Lightly grease base of 10" spring form pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed - 4 minutes - to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into spring form pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp. FILLING-Preheat oven to 325F. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. TOPPING-Top with fresh whipped cream or equivalent and serve. STORE up to 2 days in the fridge, or take it to work and watch it disappear before your eyes! TASTE OF TEXAS SHRIMP AND PASTA SALAD Ingredients: 6 oz. dry Vermicelli, cooked 6 Green Onions, thinly chopped 4 tsp. Pickapeppa Sauce 1 lb. Cooked Bay Shrimp 3 Hard Cooked Eggs, chopped (optional) 1 C. Light Mayonnaise Salt and Pepper to taste Preparation: Drain cooked Vermicelli, rinse with cool water and set aside to cool. Toss lightly with green onion. Add Pickapeppa sauce, shrimp, eggs, mayonnaise, salt, and pepper. Toss again lightly. Refrigerate for 24 hours before serving. KFC HONEY BBQ CHICKEN STRIPS Serving Size: 6 Chicken Ingredients: 2 lbs Boneless, Skinless Chicken Strips 2 3/4 C. Flour 1 tsp. Salt 1 tsp. Fresh Ground Pepper 1 C. Buttermilk Vegetable Oil (for deep frying) BBQ Sauce Ingredients: 1 C. Hickory Smoke BBQ Sauce (Heinz) 1/4 C. Water 2 Tbsp. Honey 1 Tbsp. Ketchup 1 tsp. Liquid Smoke Chicken Preparation: Mix flour, salt and pepper in bowl and set aside. Place buttermilk in separate bowl. Heat oil for frying and dip chicken strips in flour then in buttermilk and then finally flour again. Place in hot oil, the temperature of the oil should be 375. Never over-crowd chicken strips, fry until lightly golden brown. Remove strips and drain. BBQ Sauce Preparation: Place sauce ingredients in a small sauce pan mix thoroughly and simmer on low heat stirring frequently for 20 minutes. Serving Preparation: After cooking sauce for 20 minutes, let it cool slightly. Dip one chicken breast strip in sauce at a time and place in a baking pan that has been sprayed lightly with a none stick spray. Place in a preheated oven at 350 and bake for 20 minutes. CHURCH'S (FRIED CHICKEN) HONEY BISCUITS Makes 12 biscuits Ingredients: 2 C. Flour 4 tsp. Baking Powder 1/2 tsp. Salt 2 tsp. Sugar 1/2 C. Vegetable Shortening 1 tsp Cream of Tarter 2/3 C. Whole Milk 1/2 Stick of Butter (melt in small pan and set aside) 1/3 C. Honey Preparation: Place flour, baking powder, sugar, salt, cream of tarter in a mixing bowl. Work in the shortening until the mixture feels like cornmeal. Pour milk into flour and mix well. Knead about 12 - 15 times. Break dough into about 1/4 -1/3 cup size balls. Roll dough into balls and pat to 1/2" thickness. Brush with melted butter and place on a baking sheet. Place biscuits into a 450 degrees preheated oven and bake 10 - 12 minutes. While biscuits are in the oven, pour the honey into the remainder of the butter and bring to a boil. Remove honey butter from heat and set aside. When biscuits are done remove from the oven and immediately brush with honey butter.  LOBSTER AND ASPARAGUS PENNE PASTA Source: Red Lobster recipes, Better Homes & Gardens magazine Makes 4 servings Ingredients 6 ounces lobster meat, cut in 1/2- to 3/4-inch chunks 6 ounces medium shrimp (90 to 120 count), raw and peeled 1 pound penne pasta, cooked 4 ounces asparagus, standard/medium and blanched (approximately 24 spears) 15 ounces DI GIORNO Four-Cheese Alfredo Sauce 2 tablespoons Land O'Lakes Roasted Garlic Butter Spread Fresh grated Parmesan cheese Directions 1. Wash asparagus thoroughly and cut off tough woody ends. Cut asparagus into 1-inch pieces. Place asparagus into boiling salted water for two minutes. 2. Drain and chill in ice water to stop cooking and to help retain its color. Drain again. 3. Cook penne pasta according to directions on the box. Drain and chill in ice water to stop the cooking process. Drain again. 4. In a hot sauté pan, melt the two tablespoons of roasted garlic butter. Add lobster meat and shrimp, cooking until the shrimp is opaque. 5. Add asparagus, pasta, and Alfredo sauce, cooking until everything is heated through. 6. Split between four bowls and garnish with fresh grated Parmesan cheese. Makes 4 servings. Chef's Tip: Always put a pinch of salt in your water when boiling pasta. It adds flavor to any dish you're creating. Note: The above recipe is for home preparation and may vary from recipes found at your local Red Lobster restaurant. KFC BISCUITS Preparation time: 20 minutes Baking Time: 10-13 minutes 1½ cups flour (before sifting) 1½ teaspoon salt 1 tablespoon sugar 1 tablespoon baking powder 2/3 cup milk 1/3 cup vegetable shortening Preheat oven to 425 degrees F. In a mixing bowl, sift flour, salt, sugar, and baking powder. Make a nest in the flour mix and add milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk, if needed to form, and mix. Turn onto floured board, and knead gently 6 to 8 times Pat dough to ½-inch thickness. Cut into biscuits. Place on baking sheet and brown in oven 10-13 minutes. Makes about 9 biscuits. BRENNAN'S GARLIC BREAD Notes: This stuff is wonderful. You can find more of their recipes in their Breakfast at Brennan's and Dinner, Too. Ingredients: 1 loaf French bread 3 cloves Garlic 1/2 C. real Butter, melted 1/3 C. Parmesan Cheese 1 Tbsp. Parsley 1/2 tsp. Oregano Paprika Preparation: The secret to this wonderful tasting bread, is rubbing the outside of a loaf of bread with a piece of garlic that has been cut open lengthwise. Split loaf, and spread over the melted butter. Sprinkle on the remaining ingredients. Finely chop the garlic cloves, and sprinkle those on top of the bread. Bake at 350 degree for about 8-10 minutes, or until nice and golden brown.
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