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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter.
I don't suppose I am the only person running around chasing my own tail these days. If not for work, I'd go crazy with the holidays. As crazy as my job gets, it is still a great source of joy for me... unlike all the 'ho, ho, ho' of the
much-too-commercial holiday season. I'm ready to see the tree at the curbside... not... just kidding! I will be pleased when the dust settles, though.
As mentioned in the last issue, we are running low on recipes. There is a handful of my "regulars" who send recipes. You know, the ones whose recipes you see here every time? I do hope you will send in a recipe or two for sharing. And the
Monthly Theme topic of "Meals From Your Pantry" has been a slow work in progress. Make sure to specify where you want your recipes posted by using the
correct email link found in the Monthly
Theme, Recipe Submissions section when you send them in... and you will send some in, right? Thanks!
We've got a great bunch of recipes for you in today's issue. I know you'll find something that melts your butter. There's also enough tossed in to make you think and laugh so you should enjoy the next few minutes with us. Join me in thanking the following for their help and remember: there's room for 4,300+ more names!
Fancy, Aurora, NB
Brenda, AL
Angelique, TX
Jean, Syracuse, NY
Jim, WA State
Ann, FL
Johnny, LA
Lisa H., Belmont, NC
Larry Holmes, Ontario, Canada
Treva, Eastern TN
Leasa, IA
Robyn, Auckland, New Zealand
Barbara, Chula Vista, CA
Carol, NY
Shirley, WA State
Vicki, Sarasota, FL
We'll see you here again on Sunday, God willing.
Psst!
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.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Food For Thought
Just a thought... something to feed your brain. Shared in each issue by Fancy in Aurora, Nebraska.
“Now Christmas comes, 'tis fit that we
should feast and sing, and merry be:
Keep open house, let fiddlers play.
A fig for cold, sing care away;
And may they who there at repine,
On brown bread and on small beer dine.”
from the 1766 Virginia Almanack
Ramblings
Birthday
Shared by Brenda, AL
As you well know, we are getting closer to my birthday. Every year there is a celebration in my honor and I think that this year the celebration will be repeated. During this time there are many people shopping for gifts, there are many radio announcements, TV commercials, and in every part of the world everyone is talking that my birthday is getting closer and closer.
It is really very nice to know, that at least once a year, some people think of me. As you know, the celebration of my birthday began many years ago. At first people seemed to understand and be thankful of all that I did for them, but in these times, no one seems to know the reason for the celebration. Family and friends get together and have a lot of fun, but they don't know the meaning of the celebration.
I remember that last year there was a great feast in my honor The dinner table was full of delicious foods, pastries, fruits, assorted nuts and chocolates. The decorations were exquisite and there were many, many beautifully wrapped gifts. But, do you want to know something? I wasn't invited. I was the guest of honor and they didn't remember to send me an invitation. The party was for me, but when that great day came, I was left outside, they closed the door in my face ..... And I wanted to be with them and share their table.
In truth, that didn't surprise me because in the last few years all close their doors to me. Since I wasn't invited, I decided to enter the party without making any noise. I went in and stood in a corner. They were all drinking; there were some who were drunk and telling jokes and laughing at everything. They were having a grand time. To top it all, this big fat man all dressed in red wearing a long white beard entered the room yelling Ho-Ho-Ho! He seemed drunk. He sat on the sofa and all the children ran to him, saying: "Santa Claus, Santa Claus" .. As if the party were in his honor!
At 12 Midnight all the people began to hug each other; I extended my arms waiting for someone to hug me and ... Do you know ... No one hugged me. Suddenly they all began to share gifts. They opened them one by one with great expectation. When all had been opened, I looked to see if, maybe, there was one for me. What would you feel if on your birthday everybody shared gifts and you did not get one? I then understood that I was unwanted at that party and quietly left.
Every year it gets worse. People only remember to eat and drink, the gifts, the parties and nobody remembers me. I would like this Christmas that you allow me to enter into your life. I would like that you recognize the fact that almost two thousand years ago I came to this world to give my life for you, on the cross, to save you. I only want that you believe this with all your heart.
I want to share something with you. As many didn't invite me to their party, I will have my own celebration, a grandiose party that no one has ever imagined, a spectacular party. I'm still making the final arrangements. Today I am sending out many invitations and there is an invitation for you. I want to know if you wish to attend and I will make a reservation for you and write your name with golden letters in my great guest book. Only those on the guest list will be invited to the party. Those who don't answer the invite, will be left outside. Be prepared because when all is ready you will be part of my great party.
See you soon. I Love you!
Jesus
My First Christmas in Heaven
Shared by Angelique, TX
I see the countless Christmas trees
around the world below
With tiny lights like Heaven's stairs,
reflecting on the snow.
The sight is so spectacular,
please wipe away the tear
For I am spending Christmas with
Jesus Christ this year.
I hear the many Christmas songs
that people hold so dear
But the sounds of music can't compare
with the Christmas choir up here.
I have no words to tell you,
the joy their voices bring,
For it is beyond description,
to hear the angels sing.
I know how much you miss me,
I see the pain inside your heart.
But I am not so far away,
We really aren't apart.
So be happy for me, dear ones,
You know I hold you dear.
And be glad I'm spending Christmas
with Jesus Christ this year.
I sent you each a special gift,
from my heavenly home above,
I sent you each a memory
of my undying love.
After all love is a gift more precious
than pure gold. It was always most important
in the storied Jesus told.
Please love and keep each other,
as my Father said to do.
For I can't count the blessing or love
he has for each of you.
So have a Merry Christmas and
wipe away that tear.
Remember, I am spending Christmas with
Jesus Christ this year.
(This poem was written by a 13 year old Ben to his mother before he died of a brain tumor. He died in 1997, and that year spent his first Christmas with Jesus.)
Gifts-In-A-Jar Mix recipes - store in canning jar, or other decorative jar. Cut holiday fabric into a circle the size of a "skirt" to cover lid of jar allowing extra to hang like an "apron". Screw down canning jar ring - or hold fabric with ribbon on other jars. Fill out recipe instructions - add a hole to the recipe card with a hole punch. Feed holiday ribbon into hole, and place ribbon around the canning jar ring or jar top. Tie ribbon into a decorative bow. Your gift is now ready to give!
SIMPLE MIX RECIPES
Shared by Jean, Syracuse, NY
Hot Chocolate Mix
One is never too old to enjoy hot chocolate, and this is a special way to share it with a friend.
3 cups powdered milk
1/2 cup cocoa
3/4 cup sugar Dash of salt
Sift the ingredients into a large bowl. Pack the mix into an airtight container.
Attach this to the Jar
Hot Chocolate
Serves 1
4 tablespoons Hot Chocolate Mix
8 ounces boiling water Marshmallows or whipped cream
Place the Hot Chocolate Mix into a mug. Pour in the boiling water. Stir until the Chocolate mix is dissolved. Garnish with marshmallows or whipped cream.
Spiced Cranberry Cider Mix
This spicy cider tastes delicious after winter sports, so here's just the gift for a hostess on a ski vacation.
In a small bowl, stir the cranberries and spices together. Store in an airtight container.
Attach this to the Jar
Spiced Cranberry Cider Mix
Serves 12 to 14
2 quarts apple cider
1 quart water
1 package Spiced Cranberry Cider Mix
2 oranges, sliced
In a large saucepan combine the cider, water, and Spiced Cranberry Cider Mix. Heat through but do not boil. Add most of the orange slices. Serve warm, garnished with the remaining orange slices.
White Hot Chocolate Mix
A great idea for a major chocoholic.
1 tsp. vanilla powder
1 tsp. dried orange peel
1/2 cup grated white chocolate or white chocolate chips
Combine and blend the ingredients in a small bowl. Store in an airtight container.
Attach this to the Jar
White Hot Chocolate
Serves 2
1 and 1/2 cups milk
1/4 cup White Hot Chocolate Mix
In a small saucepan, heat the milk until bubbles form around the outside. Add the White Hot Chocolate Mix and whisk until the chocolate is melted. Continue to whisk until the mixture is hot.
Wondering where to get powdered vanilla? The Great American Spice Company has it! I am not sure at this time if the less expensive Vanilla Sugar is acceptable, but they have both Vanilla Sugar and Vanilla Powder.
Mexican Hot Chocolate Mix
1/3 cup light brown sugar
3/4 tsp. ground cinnamon
1 1/2 tsp. powdered vanilla
1/4 cup cocoa
2 1/2 cups powdered milk
Combine and blend ingredients in a small bowl. Store in an airtight container.
Attach this to the Jar
Mexican Hot Chocolate
Serves 6
3 cups water Mexican Hot Chocolate Mix (to taste) Cinnamon sticks for garnish
Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with a whisk until the mixture is smooth. Garnish with cinnamon sticks. For a frothier hot chocolate, mix in a blender.
Mexican Fiesta Dip Mix
This is an unusual Southwestern dip mix that can be given in a small sombrero.
1/2 cup dried parsley
1/3 cup minced onion
1/4 cup dried chives
1/3 cup chili powder
1/4 cup ground cumin
1/4 cup salt
In a large bowl, combine the spices and store in an airtight container.
Attach this to the Jar
Mexican Fiesta Dip
Makes 2 cups
3 Tbsp. Mexican Fiesta Dip Mix
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
In a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream. Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh vegetables.
Ranch Dressing and Dip Mix
This versatile mix can be used to make a dressing for salads, a dip for fresh veggies, or topping for baked potatoes.
In a medium bowl, combine all the ingredients. Store in an airtight container.
Attach this to the Jar
Ranch Dressing
Makes 1 cup
1/2 cup mayonnaise
1/2 cup buttermilk
1 Tbsp. Ranch Pressing & Dip Mix
In a large bowl whisk together the mayonnaise, buttermilk and dressing & dip mix. Refrigerate for one hour before serving.
Ranch Dip
Makes 2 cups
2 Tbsp. Ranch Dressing & Dip Mix
1 cup mayonnaise or low-fat mayo
1 cup sour cream or low-fat yogurt
Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream. Refrigerate for 2 hours before serving with raw vegetables, or as a topping for baked potatoes.
Turkey Noodle Soup Mix
This is a great way to use leftover turkey.
1 cup uncooked fine egg noodles
1 1/2 Tbsp. chicken-flavored bouillon
1/2 tsp. ground black pepper
1/4 tsp. dried whole thyme
1/8 tsp. celery seeds
1/8 tsp. garlic powder
1 bay leaf
Combine all ingredients in a medium bowl. Store in an airtight container.
Combine the Turkey Noodle Soup Mix and the water in a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover the soup and reduce the heat to a simmer. Simmer for 15 minutes. Discard the bay leaf. Stir in the turkey and simmer an additional 5 minutes.
Curried Rice Mix
This curried rice mix is an interesting complement for plain chicken or pork.
Layer the ingredients in the order given in a 1 & 1/2-cup jar.
Attach this to the Jar
Curried Rice
Serves 6
2 1/2 cups water
1 package Curried Rice Mix
In a medium saucepan bring the water to a boil. Add the rice mix. Cover and reduce the heat to a simmer for 20 minutes.
Lemon Pepper Seasoning Mix
Lemon pepper adds a piquant flavor when used on grilled meats.
1 cup ground black pepper
1/3 cup dried lemon peel
3 Tbsp. coriander seeds
1/4 cup dried minced onion
1/4 cup dried thyme leaves
Stir all the ingredients together and store in airtight jars.
Attach this to the Jar
Grilled Lemon Chicken
Serves 4
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 tsp. Lemon Pepper Seasoning Mix
6 chicken cutlets
Preheat the broiler or BBQ grill. In a low, flat dish stir together the lemon juice, oil and Lemon Pepper Seasoning Mix. Add the chicken breasts, and marinate in the refrigerator for 30 to 45 minutes. Grill over hot coals or broil for 4 minutes on each side, or until done. Serve hot or at room temperature.
Pizza Dough Mix
This is a gift for friends of all ages, whether a starving college student or a senior citizen--everyone loves pizza.
2 3/4 cups bread flour
1 package (1 Tbsp.) active dry yeast
2 tsp. salt
In a medium bowl, combine all the ingredients. Place the mix in an airtight container.
Attach this to the Jar
Pizza
Makes 2 12-inch pizzas
1 package Pizza Dough Mix
2 Tbsp. olive oil
1 cup warm water
1 cup tomato sauce
1/2 cup grated mozzarella cheese
1/3 cup freshly grated Parmesan
1 tsp. crushed oregano
Place the Pizza Dough Mix in a large bowl & add the oil and water. Beat with a wooden spoon or dough hook until mixture forms a ball. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 90 minutes. Divide the dough in half and pat into two 12-inch circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizzas rise 30 to 45 minutes. Top the pizza dough with tomato sauce, cheeses of your choice, crushed oregano, and olive oil drizzled over the pizzas. Preheat the oven and bake at 425 degrees F for 20 to 25 minutes. Let stand 5 minutes.
California Corn Bread Mix
This is a sweet, cake-like corn bread that is delicious with honey butter.
2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup sugar
1 Tbsp. baking powder
In a large glass or ceramic bowl, stir all the ingredients together. Store in an airtight container.
Attach this to the Jar
California Corn Bread
Serves 4 to 6
1 package California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup butter, melted
Preheat the oven to 350 degrees F. Place the corn bread mix in a large mixing bowl and add the eggs, milk and butter. Blend until the mixture is smooth. Poor into a greased 8-inch baking pan and bake for 30 minutes.
Combine all the ingredients in a medium bowl. Store the mixture in an airtight container.
Attach this to the Jar
Ginger Spice Muffins
Makes 1 dozen
1 pkg. Ginger Spice Muffin Mix
1/4 cup butter or margarine, melted
1 egg
1 tsp. vanilla
1 cup milk
Preheat the oven to 400 degrees F, and grease 12 muffin tins. In a large bowl, combine the muffin mix with the butter, egg, vanilla and milk Stir the mixture until the ingredients are blended. Do not overmix. The batter will be lumpy. Fill muffin tins 2/3 full, and bake for 15 minutes.
Lemon Poppy-Seed Cake Mix
This cake is delightful with its lemony flavor and the added crunch of poppy seeds.
Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in an airtight container.
Attach this to the Jar
Lemon Poppy-Seed Cake
Serves 8
3/4 cup butter
6 eggs
1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract (not lemon juice) Zest of 1 lemon
1 pkg. Lemon Poppy-Seed Cake Mix
Glaze:
1/2 cup sugar
1/2 cup lemon juice
Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add the milk, extracts, and lemon zest. The mixture will look curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55 minutes. Glaze: Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.
Spiced Apple Cake Mix
3 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
1 tsp. powdered vanilla
1 1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 cup chopped nuts
1/2 cup golden raisins
Combine and blend ingredients in a medium bowl. Store in an airtight container.
Attach this to the Jar
Spiced Apple Cake
Serves 8 to 10
1 package Spiced Apple Cake Mix
1 1/2 cups canola oil
3 large eggs
3 cups chopped apples
Preheat the oven to 350 degrees F & grease a tube or Bundt pan. Place the Spiced Apple Cake Mix into a large mixing bowl. Make a well in the center of the Mix; add the oil, eggs, and apples. Stir until mixture is smooth. Pour into the prepared pan and bake for 1 hour & 10 minutes, or until a toothpick inserted into the center comes out clean. Cool; remove from the cake pan.
Preheat oven to 350 degrees F & grease 13x9 inch pan. Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix & add the oil, eggs, carrots & pineapple. Blend until smooth. Pour into the prepared pan & bake for 40 to 50 minutes, or until a toothpick inserted into center comes out clean. Cool the cake and frost if desired or dust with powdered sugar.
Cobbler Mix
1 cup all-purpose flour
1 tsp. baking powder
1 cup sugar
1 tsp. powdered vanilla
Combine and blend the ingredients in a small bowl. Store in an airtight container.
Attach this to the Jar
Berry Cobbler
Serves 8 to 10
4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 tsp. cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix
Preheat oven to 375 degrees F. In large mixing bowl combine berries, juice, sugar and cinnamon. Place berries in a 13x9-inch pan. In small mixing bowl blend the butter with the egg. Add the Cobbler Mix & stir until the mixture sticks together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling. Allow to cool for 15 minutes before serving.
Double-Fudge Brownie Mix
Dense and fudgy, these are the best brownies in the world.
2 cups sugar
1 cup cocoa (not Dutch process)
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips
Mix all the ingredients together and store in an airtight container.
Attach this to the Jar
Double-Fudge Brownies
Makes 24
1 cup butter or margarine, softened
4 eggs
1 package Double-Fudge Brownie Mix
Preheat the oven to 325 degrees F. Grease a 12 by 9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Double-Fudge Brownie Mix & continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, & bake for 40 to 50 minutes.
Snickerdoodle Mix
Snickerdoodles are soft sugar cookies dusted with cinnamon and sugar.
2 3/4 cups all purpose flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
1 1/2 cups sugar
In a large bowl, combine the ingredients with a whisk. Store the mix in an airtight container.
Attach this to the Jar
Snickerdoodles
Makes about 5 dozen cookies
1 cup butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
1/2 cup sugar
1 Tbsp. cinnamon
Preheat oven to 350 degrees F. In the large bowl of an electric mixer, cream the butter until light; add the eggs & beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix & continue to beat on low speed until the dough begins to form. Combine the sugar & cinnamon in a small bowl. Shape the dough into 1-inch balls & roll in the cinnamon-sugar blend. Arrange on ungreased baking sheets 2 inches apart & bake for 16 to 19 minutes, or until light tan. Transfer to wire racks to cool.
Molasses Cookie Mix
Soft, crinkle-coated with sugar, and spicy, these old-fashioned cookies are delightful.
In a large mixing bowl, combine all ingredients. Store the mix in an airtight container.
Attach this to the Jar
Molasses Cookies
Makes 4 dozen cookies
3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
1 package Molasses Cookie Mix
Preheat oven to 375 degrees F. In large bowl, cream together the butter, egg, and molasses. Add the Molasses Cookie Mix and beat until smooth. Shape the dough into 1-inch balls; roll in granulated sugar & place 2 inches apart on ungreased cookie sheets. Bake for 9 to 11 minutes. Cool on wire racks.
Scottish Shortbread Mix
This older recipe never fails to bring a smile.
1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/4 tsp. salt
In a medium bowl, combine all the ingredients, blending well. Store in an airtight container.
Attach this to the Jar
Scottish Shortbread
Makes 16 pieces
1 cup butter, softened
1 package Scottish Shortbread Mix
Preheat the oven to 300 degrees F. Knead the butter into the shortbread mix and press the mixture firmly into an 8-inch pie plate, or shortbread mold. Bake for 1 hour. The shortbread should be pale in color, not browned. Cut into wedges while still warm.
Candy Cookie Mix
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 tsp. powdered vanilla
1 tsp. baking soda
2 cups flour
Combine all ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed. Store in an airtight container
Attach this to the Jar
Candy Cookies
Makes 3 dozen cookies
1 cup unsalted butter or margarine, softened
1 large egg
1 package Candy Cookie Mix
1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger bars, white or milk chocolate chunks)
Preheat oven to 350 degrees F. In the large bowl of an electric mixer, beat the butter until it is smooth. Add the egg, and continue beating until the egg is combined. Add the Candy Cookie Mix and candy bar chunks and blend on low just until the cookie mix is incorporated. Form the cookies into 1 1/2-inch balls & place them 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheet for 2 minutes.
What is in your pantry? Could you prepare a nutritious and hot meal for your family without going grocery shopping? Especially during the winter, a well-stocked pantry can be a life saver. Keeping some staple ingredients on hand can be extremely helpful for those times when you can't get to a store (weather, time, etc.). We're looking for Meals From Your Pantry; recipes using items normally found in a well (or not-so-well!) -stocked pantry. How about your tuna casserole, homemade soup, or even recipes using canned soup. As for me, I love using biscuit mix for various dinner and dessert ideas. There's nothing handier than canned chicken for casseroles, soups, even sandwiches. Won't you share your recipes using pantry staples with us here at A to Z Recipes? Yes, you can submit recipes that use fresh ingredients in combination with pantry items... but we are focusing on the pantry this month. The theme issue will be posted at a time when pantry shortcuts will be most beneficial (it will be posted January 7th). I look forward to hearing from you and collecting those special recipes for Meals From Your Pantry.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Meals From Your Pantry. We will collect them the remainder of this month and post them on the first Sunday of January. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here:
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
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Here are our December Birthday Babies:
2nd Leen in Houston, Texas
3rd Vrushali D. in Mumbai, Maharashtra, India
4th Patricia F. in Galveston, Texas
4th Trey B. in Texas (Maggie's son)
5th Norma in Mattydale, New York
6th Laurie in Magnolia Springs, Alabama
6th Fannie in Pulaski, Virginia
7th Margie in Kansas
9th Debra S. in Norfolk, Virginia
9th Elaine in Garden City, Kansas
12th Gary C. in Greensboro, North Carolina
13th Maudie F. in Elwood, Indiana
14th Nancy F. in Sacramento, California
15th Chuck in Uniontown, Pennsylvania
15th Jan G. in Tucson, Arizona
15th Corey in New Johnsonville, Tennessee
16th Louise in Ashtabula, Ohio
16th Mary M. in Spiro, Oklahoma
17th Brittany K. in Clanton, Alabama
24th Pat in Merritt Island, Florida
25th Chris in Alamogordo, New Mexico
26th Marcia K. in Sarnia, Ontario, Canada
27th Wanda D. in Ohio
28th Karen in Goshen, New Hampshire
29th Soraiya in South Carolina
29th Sylvia in Jenkinsville, South Carolina
30th Elizabeth in Tupelo, Oklahoma
Only birthdays shared using the appropriate link and basic information will be considered.
Husband: When I get mad at you, you never fight back. How do you always control your anger so well?
Wife: I clean the toilet bowl.
Husband: How does that help?
Wife: I use your toothbrush.
You know you're from New Jersey when...
Shared by Ann, FL (Formerly from NJ!)
You don't think of fruit when people mention "The Oranges".
You know that it's called Great Adventure, not Six Flags.
A good, quick breakfast is a hard roll with butter.
You've known the way to Seaside Heights since you were seven.
You've eaten at a Diner, when you were stoned or drunk, at 3 a.m.
You know that the state isn't one big oil refinery.
At least three people in your family still love Bruce Springsteen and you know the town Jon Bon Jovi is from.
You know what a "jug handle" is.
You know that WaWa is a convenience store.
You know that the state isn't all farmland.
You know that there are no "beaches" in New Jersey -there's the shore and you don't go to the shore, you go "down the Shore". And when you are there, you're not "at the shore", you are "down the Shore".
You know how to properly negotiate a Circle.
You knew that the last sentence had to do with driving.
You know that this is the only "New __" state that doesn't require "New" to identify it (like, try...Mexico,...York, .Hampshire - doesn't work, does it?)
You know that a "White Castle" is the name of BOTH a fast food chain AND a fast food sandwich.
You consider putting mayo on a corned beef sandwich a sacrilege.
You don't think "What exit?" is very funny.
You know that people from the 609 area code are "a little different". Yes they are!
You know that no respectable New Jerseyan goes to Princeton -that's for out-of-staters.
The Jets-Giants game has started fights at your school or local bar.
You live within 20 minutes of at least three different malls.
You refer to all highways and interstates by their numbers. (except for "the Parkway" and "the Turnpike")
Every year you have at least one kid in your class named Tony.
You know the location of every clip shown in the Sopranos opening credits.
You've gotten on the wrong highway trying to get out of the mall.
You know that people from North Jersey go to Seaside Heights, and people from Central Jersey go to Belmar and people from South Jersey go to Wildwood.
You weren't raised in New Jersey -- you were raised in either North Jersey, Central Jersey or South Jersey.
You don't consider Newark or Camden to actually be part of the state.
You remember the stores Korvette's, Two Guys, Rickel's, Channel, Bamberger's and Orbach's.
You also remember Palisades Amusement Park.
You've had a Boardwalk cheese steak and vinegar fries.
You start planning for Memorial Day weekend in February.
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
LOUISIANA
POPEYE'S CAJUN RICE
~Submitted by Johnny, LA
1 LB Lean Ground Beef
1/2 C. Finely Dice Bell Pepper
1/3 C. Diced Green Onions
1/2 tsp. Garlic Powder
1/2 tsp. Celery Flakes
1 tsp. Creole Seasoning
1/4 tsp. Red Pepper
4 C. Long Grain Rice Cooked and Drained
1/4 - 1/3 C. Water
1/4 tsp. Black Pepper
In fry pan stir in ground beef, bell pepper and cook on med. high heat until beef looses its pink color and bell pepper is soft. Remove excess grease.
Turn temperature down to medium or medium low . Add remaining ingredients, stir and cook together until ground beef is completely cooked and liquid is gone about 25 - 35 min. More Creole seasoning and red pepper may be added for that Cajun at Heart.
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4 cups Quaker® Oats (Quick or Old Fashioned, uncooked)
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup honey
1/4 cup raw, unsalted sunflower seeds (optional)
1/4 cup (1/2 stick) butter or margarine, melted
2 teaspoons grated orange peel
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
One 6-ounce package dried cranberries (about 1-1/3 cups)
Heat oven to 350°F. Combine all ingredients except cranberries in large bowl; mix well. Spread evenly in 15 x 10-inch jelly roll pan. Bake 40 minutes or until golden brown, stirring every 10 minutes. Remove granola from oven; stir in cranberries. Cool completely in pan. Store tightly covered up to 2 weeks. Recipe
Yields 2 dozen bars.
MICROWAVE CARAMEL APPLES
~Submitted by Larry Holmes, Ontario, Canada
4 – 5 medium apples
wooden sticks
1 14-ounce package caramels
2 tablespoons water
Wash and dry apples; insert stick into stem end of each apple. Microwave caramels and water in a small, deep microwavable bowl on high 2 1/2 to 3 1/2 minutes, or until smooth, stirring after each minutes. (If sauce is too thin, let it stand 2 minutes before dipping apples.)
Dip the apples into the hot sauce; turn until coated. Scrape the excess sauce from bottom of apples. Place on greased wax paper. Let stand at room temperature 15 minutes before serving. Serve immediately or store in refrigerator up to 2 days.
Conventional stove: After washing and drying apples and inserting sticks, melt the caramels with water in a 1 1/2-quart heavy saucepan on low heat, stirring frequently until smooth. Continue as directed above.
Per serving: 411 calories; 4 g protein; 83 g carbs; 6 g fat; 0 mg cholesterol; 213 mg sodium
EASIEST AND BEST CORN BREAD WITH CHILES AND CHEESE
~Submitted by Angelique, TX
1 cup cornmeal
1 T. baking powder
1/2 t. salt
2 eggs
1/2 cup butter, melted
3/4 cup sour cream
1 T. sugar
1 can diced chiles (4 oz)
1 cup grated Jack cheese
In a large bowl, combine all the ingredients and stir until mixture is nicely blended. Pour batter into a 9 x 9" buttered pan and spread evenly. Bake in a 350 oven for 25 to 30 minutes or until top is golden brown and a cake tester inserted in center comes out clean. Remove from oven and cut into squares and serve warm.
Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.
CHRISTMAS SURPRISE
~Submitted by Johnny, LA
1 can whole berry cranberry sauce
2 cups boiling water
2 regular size pkgs. strawberry Jell-O
1 (16 oz.) pkg. frozen strawberries, partially thawed
1 sm. can crushed pineapple
2 cups mashed bananas
8 oz. carton sour cream
1/2 cup chopped pecans
Mix boiling water and Jell-O until thoroughly dissolved, add all of the other ingredients except the sour cream and nuts. Pour 1/2 of the mixture into a dish and place in the fridge until well set. Leave the other 1/2 mixture sitting out where it will not thicken. When the first 1/2 is well set, mix the nuts and sour cream and spread over it. Then gently pour the remaining half of the Jell-O mixture over the sour cream and refrigerate until firmly set.
FLORETS WITH CHEESE SAUCE
~Submitted by Angelique, TX
3 cups fresh cauliflowerets
3 cups fresh broccoli florets
2 T. butter
1 T. flour
1/2 t. ground mustard
1/4 t. salt
1 cup milk
1 cup (4 oz) shredded sharp cheddar cheese
4 to 5 drops hot pepper sauce
Place cauliflower in a large steamer basket; place in a large pan over 1" of water. Bring to a boil. Cover and steam for 12 to 15 minutes or until crisp tender. Meanwhile, in another large pan, melt butter. Stir in the flour, mustard and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and pepper sauce. Stir until cheese is melted. Add vegetables and toss to coat.
6 carrots, peeled
1/8 cup sugar
1/4 cup margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1. Slice carrots very thin. Place in a saucepan with the sugar, margarine, salt and pepper. Cover with water. (You can prepare to this point and cook just before serving.)
2. Cook covered, over medium heat for about 6-8 minutes.
3. Remove cover and cook over medium-high heat for 3 minutes.
Based on individual serving: Calories: 164; Total Fat: 12 g; Carbohydrates: 15 g; Protein: 1 g
A nifty little side dish courtesy of the Oregon Sampler cookbook.
1/2 C regular rice, uncooked
1-4 oz can chopped green chilies
1 C sour cream
8 oz Monterey Jack cheese, shredded
2 T milk
Cook rice as directed on package. Combine with remaining ingredients in a buttered casserole dish. Bake at 325° for 40 minutes.
HAZELNUT CHEESECAKE
~Submitted by Robyn, Auckland, New Zealand
1/2 x 250g packet plain, un-iced chocolate biscuits, crushed
1/4 cup hazelnut meal
90g unsalted butter, melted
1 x 300g carton sour cream
1 1/2 tablespoon caster sugar
2 tablespoons roasted hazelnuts, chopped
raspberries and fresh mint to serve
FILLING
1 x 250g packet cream cheese, softened
1/2 cup caster sugar
3 eggs
1/2 cup chocolate hazelnut spread
1 tablespoon cocoa powder
Grease a deep 22cm-round spring-form tin; line base and side with baking paper.
Combine biscuit crumbs, hazelnut meal and butter in a medium bowl. Press mixture evenly over base of prepared tin.
FILLING: Beat cream cheese and sugar in a small bowl with an electric mixer until smooth. Add eggs, one at a time, beating until well-combined. Stir in hazelnut spread and sifted cocoa powder; spread mixture over biscuit base.
Cook in a moderate oven, 180ºC, for about 45 minutes, or until firm. Spread with combined sour cream and sugar; sprinkle with nuts. Cook for a further 10 minutes, or until set. Cool.
Serve cheesecake with raspberries and fresh mint.
KANECHINS
~Submitted by Angelique, TX
1 lb. longhorn cheese
4 medium potatoes
1 small onion
Flour as needed
1/2 to 1 lb. bacon
1 egg
In a large bowl, cut cheese into chunks; set aside. Finely grate potatoes and onion. Add flour to mixture until it forms a thick paste.
Fry bacon until crisp and break into small pieces; reserve bacon drippings. Fill a large 6 to 8 quart stockpot with water and bring to a boil. Slowly place small quarter size amounts of potato mixture into water. When dumplings raise to the top, remove and drain. Place dumplings into the bowl of cheese and mix well. Add bacon, small amount of bacon drippings and egg, mixing well. The hot mixture will safely cook the egg, just salt and pepper to taste. Serve with sour cream or applesauce.
3 cup unbleached white flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
4 large egg
1 cup honey
1/4 cup olive oil
1 at room temperature cup brewed coffee
1. Preheat the oven to 350°F and adjust an oven rack to the middle of the oven. Grease two 8 & 1/2 by 4 & 1/2 inch loaf pans.
2. In a medium-size mixing bowl, stir together the flour, baking soda, baking powder, and cinnamon. Set aside.
3. In a large mixing bowl, beat the eggs with the sugar until very thick and light in color. Gradually beat in the honey, then the oil. Add the flour mixture and the coffee alternately, beating just enough after each addition to make the batter smooth.
4. Pour into prepared pans. Bake for 55 to 60 minutes, until brown on top and baked through. A toothpick or cake tester inserted in the middle of the loaves should come out clean.
5. Place the pans right side up on a wire rack for 5 minutes. Loosen the sides of the honey cakes, turn over the pans, and remove the cakes from the loaf pans. Cool before slicing. Honey cake keeps well at room temperature if tightly wrapped in foil and it freezes well.
Based on individual serving:. Calories: 270; Total Fat: 7 g; Carbohydrates: 47
g; Protein: 5 g
1 1/2 pounds steak cut into serving size pieces
1/4 cup flour
2 Tablespoons oil
16 oz can tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 teaspoon Worcestershire sauce
Pound 1 Tablespoon flour into each side of steak. Brown in oil. Transfer to oblong baking dish. Add remaining flour to skillet and add remaining ingredients stir until thick and bubbly. Pour over steak and bake in 350° for 1 hour 20 minutes or until steak is tender.
Good served over rice with biscuits.
OLIVE & MEAT RAGOUT
~Submitted by Larry Holmes, Ontario, Canada
1 tablespoon olive oil
1 pound chuck steak, trimmed of all visible fat, cut into 1-inch pieces
1 pound leg lamb, trimmed of all visible fat, cut into 1-inch pieces
3 onions, chopped
2 cloves garlic, crushed
1 teaspoons finely chopped fresh thyme or 1/2 teaspoons dried thyme
1/2 cup dry white wine
1 cup beef stock
1 can (14 ounces) tomatoes, undrained and mashed
2-inch piece orange rind
bouquet garni*
3 ounces pitted black olives
2 tablespoons finely chopped fresh parsley
freshly ground black pepper
*bouquet garni: Wrap in a 4x4-inch piece of cheesecloth:
small bunch of parsley or parsley stems
8 sprigs fresh thyme, or a teaspoon dried
1 bay leaf
2 or 3 celery leaves (optional)
Tie cheesecloth securely with twine.
Heat oil in a large saucepan over a medium heat, add beef and lamb and cook in batches until brown. Remove meat from pan and drain on absorbent kitchen paper. Add onions, garlic and thyme to pan and cook, stirring for 5 minutes or until onions are tender and golden. Return meat to pan. Stir in wine, stock, tomatoes, orange rind and bouquet garni and bring to the boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat is tender. Discard orange rind and bouquet garni.
Using a slotted spoon remove meat from pan and set aside. Bring sauce remaining in pan to the boil and boil until it reduces and thickens. Return meat to pan, add olives, parsley and black pepper to taste and cook for 20 minutes.
Serves 6.
FIESTA NACHO MASHED POTATOES
~Submitted by Angelique, TX
3 pounds Yukon Gold potatoes, peeled and cut into 1" chunks
1 t. salt
1 can Campbell's condensed Fiesta Nacho Cheese Soup
1/4 cup milk
1/2 t. freshly ground black pepper
Place the potatoes and salt in a 4 quart pan with water to cover. Bring the water to a boil and let it continue to boil until the potatoes are tender when pierced with a knife, about 20 minutes. While the potatoes are boiling, in a small pan whisk together the soup, milk and pepper and bring the mixture to a boil. Set it
aside. Drain the potatoes in a colander, return them to the pan over low heat, and shake them to dry. Pour half the soup mixture into the potatoes and mash them, adding more soup until the potatoes are creamy and smooth.
4 cups cranberry juice cocktail
4 cups apple cider
1/4 cup Honey
1/2 tsp. cinnamon
In a large saucepan, bring all ingredients to a boil. Lower heat and simmer for 10 minutes.
Makes about eight servings.
BROCCOLI CHEESE PIE
~Submitted by Jean, Syracuse, NY
Full of cheese but worth it for the taste.
1 cup Shredded Cheddar Cheese
1 cup Shredded Mozzarella Cheese
1 cup Shredded Monterey Jack Cheese
1 cup milk
1 Medium Onion Chopped
1 pk frozen Shredded Broccoli
2-4 Tbl all Purpose Flour
4 Eggs or Egg Substitute
1 tsp prepared horseradish mustard
1/2-1 tsp Worchestershire Sauce
2 Medium Tomatoes Sliced
Imitation bacon bits
1/2 tsp McCormick Montreal Steak Seasoning or any pepper
Salt to taste
Run cold water over broccoli to separate. Mix cheeses, onion, flour, and broccoli and put in Pam sprayed deep dish pie plate or casserole. Beat eggs in milk, pepper, mustard, and worchestershire sauce. Pour over the cheese mixture. Sprinkle bacon bits on top and bake uncovered at 350 for 35-40 minutes. Let stand for 10 minutes and arrange tomato slices around edge of pie.
CHRISTMAS MORNING CHOCOLATE GRAVY
~Submitted by Lisa H., Belmont, NC
1/4 cup Hershey's Cocoa
1/3 cup flour
1/2 cup sugar
2 cups milk
2 tablespoons butter
1 teaspoon vanilla
Combine dry ingredients, mix well. Add milk & cook over medium heat until well thickened. Add vanilla and butter. Stir until melted. Serve on hot biscuits, toasts, waffles, crepes, delicious.
HONEY GLAZED CARROTS
~Submitted by Angelique, TX
1 1/2 quarts water
1 package whole carrots, diagonally sliced (1 lb)
2 T. butter
2 T. honey
1/2 t. grated orange rind
1/2 t. salt
1/4 t. fresh ground pepper
1 T. chopped fresh parsley
Orange rind cuts for garnish
Bring 1 1/2 quarts water to a boil in a Dutch oven over medium heat. Add carrots; cook 10 minutes or until tender. Drain well. Return carrots to Dutch oven; add butter and next 4 ingredients. Cook, stirring occasionally 3 to 5 minutes or until glazed. Stir in parsley. Garnish, if desired, and serve at once.
3 cups water
1/4 cup plus 6 T. butter, divided
2 boxes corn bread stuffing mix (6 oz each)
2 pkg. frozen broccoli spears, cooked and drained (10 oz each)
2 T. flour
1/2 t. chicken bouillon granules
1/4 t. salt
1 1/3 cups milk
1 pkg cream cheese, softened and cubed (3 oz)
2 green onions, sliced
1/2 cup shredded cheddar cheese
1/8 t. paprika
In a pan over medium heat, combine water, 1/4 cup butter and seasoning packet from stuffing mixes. Bring to a boil. Remove from heat; add stuffing crumbs and toss. Let stand 5 minutes. Spoon stuffing around edges of greased 13 x 9" baking dish. Place broccoli spears in center of dish. In a pan over medium heat, melt remaining butter. Add flour, bouillon and salt; stir to form a smooth paste. Gradually add milk, stirring constantly; bring to a boil. Cook and stir for 2 minutes or until thickened. Add cream cheese; Stir until melted. Add onion; mix well. Pour over center of broccoli. Cover and bake at 350 for 20 to 25 minutes or until heated through. Sprinkle with cheese and paprika.
1 med. onion chopped
1/2 ib. butter or margarine
2 tbs. mayo
1/2 cup bell pepper, chopped
Salt to taste
1 tsp. dry mustard
1 tbs. flour
1/4 cup bread cubes
1/2 cup evaporated milk
1 lb. fresh dark crab meat
Put bread crumbs on baking sheet and bake at 350º until browned. Saute onion and bell pepper in butter. Add Crab, bread, seasoning and mayo. Set aside. Simmer milk, add flour and stir until it thickens. Pour into crab mixture, mix well and put in casserole dish. Sprinkle with bread crumbs, a few pats of butter and bake at 350º for 25 or 30 minutes.
COCONUT HOT DOGS
~Submitted by Barbara, Chula Vista, CA
Yield: 6 servings.
Served at the Barefoot Snack Bar, Polynesian Village Resort.
Oil or fat for frying
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1/8 teaspoon white pepper
1 1/2 teaspoon oil
1/2 cup beer at room temperature, (up to 2/3)
6 hot dogs
1 cup coconut, slightly chopped
3 tablespoons flour
Heat oil or fat to 350 degrees F. Combine flour, cornstarch, salt and pepper. Stir in 1 1/2 teaspoons oil and desired amount of beer, adding beer gradually so batter is not too thin. Coat hot dog with batter, lifting out of batter with a fork.. Sprinkle with coconut. Roll lightly in flour. Fry hot dog in oil until golden brown. Heat in 275 degrees F. oven for 8 to 10 minutes, until hot dog is heated through.
PANERA BREAD CAFE'S SIERRA TURKEY SANDWICH
~Submitted by Angelique, TX
2 1/2 cups heavy mayonnaise
2 tablespoons sugar
1/3 cup pureed chipotle in adobo sauce
3 medium limes, juiced
20 wedges Asiago cheese focaccia, split
5 lbs. smoked turkey breast, sliced thin
2 large sweet onions, sliced very thin
1 pound field greens, washed, dried and chilled
Blend mayonnaise, sugar, pureed chipotle and lime juice together in a medium bowl. Cover and place in refrigerator for at least 30 minutes before serving.
For Each Serving: On bottom piece of split foccacia, spread 2 tablespoons of Chipotle
Mayonnaise. Top with 4-ounces turkey and 1 slice onion. Lightly cover with greens. Replace top of foccacia
Crust:
3/4 cup cold butter
2 & 1/3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
Topping:
2/3 cup Honey
1/2 cup packed brown sugar
1/4 teaspoon salt
6 Tablespoons butter, cubed
2 Tablespoons heavy whipping cream
4 cups shelled, toasted nuts of your choice (almonds, Brazil nuts, cashews, filberts, hazelnuts, macadamia nuts, peanuts, pecans, pistachios, walnuts, etc.)
Directions:
Crust
• Line a 13x9x2 inch baking pan with foil and grease lightly with butter.
• Combine flour, sugar, baking powder and salt in a large bowl; cut in butter until mixture resembles coarse crumbs. Stir in egg blended (mixture will be dry). Press firmly into pan.
• Bake at 375˚ F for 18-20 minutes or until edges are golden brown. Cool on a wire rack.
Topping
• Bring honey, brown sugar and salt to a boil over medium heat; stir until sugar is dissolved. Boil without stirring for 2 minutes.
• Add butter and cream. Bring to a boil; cook and stir for 1 minute.
• Remove from heat, stir in nuts and spread over crust. Bake at 375˚ F for 15-20 minutes or until topping is bubbly. Cool completely on a wire rack. Use foil to lift mixture out of pan, then cut into bars.
Makes about 3 dozen bars.
MOLTEN LAVA CAKES
~Submitted by Carol, NY
Paul Deen made these a few weeks ago. I made them today. They are out of this world!
Preheat oven to 425°. Grease 6 (6-oz) custard cups. Melt the chocolates and butter in the microwave, 2 mins on high. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place on a tray and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Sprinkle with confectioners sugar. Serve with vanilla ice cream.
BAKED GRITS
~Submitted by Shirley, WA State
(One of my favorites. ~Shirley)
1 c. grits, uncooked
1/2 stick butter
2 large eggs
2 Tbl. milk
1 c. grated Cheddar Cheese
1/2 can of cream of chicken soup
1/2 c. crisp fried bacon broken up
Fry bacon. Drain.
Cook grits using the directions on box. Add the butter to hot grits, then the eggs that have been beaten with the milk.
Stir in soup and bacon bits. Reserve a little cheese for topping and add rest to grits. Put in casserole dish that you greased and top with left over cheese and paprika. Bake for 30 mins or till firm.
Note I sometimes use more cheese.
MUSHROOM PIE
~Submitted by Angelique, TX
2 pounds fresh mushrooms
6 T. butter
Salt and pepper
Lemon juice
Dash soy sauce
3 T. flour
1 1/2 cups chicken stock
1/2 cup wine (the recipe doesn't specify white or red)
1/2 cup whipping cream, heated
1 stick pie crust mix (or use a prepackaged pie crust)
1 egg, beaten
Wash, dry and remove stems from mushrooms. Heat 2 T. butter, add mushrooms and sprinkle with seasonings. Cover and cook 10 minutes, stirring occasionally. Arrange mushrooms in buttered 1 quart casserole, piling high in center. To the juice in the pan, add remaining butter.
Stir in flour and stock. Cook, stirring constantly, until thick. Add wine, cream, salt and pepper. Pour sauce over mushrooms. Roll out pie crust and cover mushrooms. Brush crust with beaten egg and make a few slits in top. Bake for 10 to 15 minutes at 450, then 7 to 15 minutes at 300.
For the caramel base:
3/4 cup super fine sugar
3 tablespoons water
For the flan:
1 cup super fine granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon salt
1 1/2 cups pumpkin puree (canned or fresh)
1 12-ounce can evaporated skim milk
3/4 cup egg substitute
1 tablespoon vanilla extract
1. Preheat the oven to 350°F.
For the caramel base:
1. Melt sugar with water in a small copper or heavy-gauged saucepan over moderate heat. Stir occasionally to melt sugar.
2. Let the mixture boil without stirring for at least 5 minutes until the liquid turns golden brown.
3. Immediately pour into a 9″ baking dish.
For the flan:
1. Mix the pumpkin, evaporated milk, egg substitute and vanilla in a bowl by hand or mixer.
2. Add the dry ingredients and blend well.
3. Pour the mixture into the prepared baking dish.
4. Place the dish in a larger pan and pour hot water into the larger pan until the water comes halfway up the edge of the baking dish.
5. Bake for 1 hour or until the flan is set.
6. Cool until room temperature then refrigerate for at least 4 hours and up to 1 day before serving.
7. Before serving run a sharp knife around the edge of the flan and invert onto a platter making sure that the caramel runs down the top and sides.
CORNBREAD-STUFFED CHICKEN
~Submitted by Johnny, LA
Ingredients:
4 cups lightly packed, cornbread (crumbled)
1 teaspoon plus 1/4 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoon dried basil
1 1/2 teaspoon chervil
1 1/2 teaspoon sage
1 teaspoon dried oregano
1 cup chopped onion
1/2 cup chopped fresh parsley
1/4 cup lightly salted butter (melted)
4 eggs yolks, lightly beaten
1/2 cup freshly grated parmesan cheese
1 1/2 cups ricotta cheese
6 to 7 pound roaster
4 large russet potatoes, peeled and cubed
2 tablespoons plus 1 tablespoons olive oil
Instructions:
To make stuffing, combine cornbread with 1 teaspoon, salt, 1/2 teaspoon pepper, 1/2 teaspoon basil, 1/2 teaspoon chervil, 1 teaspoon sage, and 1/2 teaspoon oregano. Toast in 225-degree F oven 1 1/2
hours, stirring occasionally. (do not brown crumbs, but dry completely)
Toss cornbread mixture with onion, 1/2 cup chopped parsley, the butter, egg yolks, and cheeses. Chill stuffing thoroughly.
Raise oven temperature to 400 degrees.
Combine potatoes with remaining 1/4 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon basil, 1 teaspoon chervil, 1/2 teaspoon sage and 1/2 teaspoon oregano. Toss with 1 teaspoon chervil, 1/2 teaspoon sage and 1/2 teaspoon oregano. Toss with 2 tablespoons oil. Place in oiled, deep baking dish or roasting pan with cover.
Stuff chicken. Brush with remaining 1 tablespoon oil. Set on potatoes. Cover tightly and bake 1 hour, or until potatoes are tender.
Remove potatoes and reduce heat to 350 degrees F.
Continue baking chicken, uncovered, 1 hour longer, or until juices run clear when thigh joint is pierced with fork. Baste occasionally with pan juices.
Remove chicken to ovenproof platter; let stand in turned-off oven about 15 minutes.
Meanwhile, reheat potatoes; arrange around chicken.
Skim fat from pan drippings, add hot water if needed, and drizzle juices over chicken.
Garnish with parsley sprigs.
Comments: There is enough stuffing here for 6 to 8 cornish hens; double the recipe for a small turkey.
The recipe can be made in a clay pot. Use a well-soaked pot; start in a cold oven set at 425 degrees.
MEXICAN CHICKEN CASSEROLE
~Submitted by Brenda, AL
Hi Maggie and all a2z friends. I got this recipe from my late Mother-in-law. She lived in Oklahoma and was a great cook.
1 package corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups grated cheddar cheese
1 or 2 jalapenos (to taste)
1 whole chicken cooked and chopped
Line casserole dish or 9x13 dish with the tortillas. Mix remaining ingredients and pour over tortillas. Bake 45 minutes at 350°
MOM'S WHITE ENCHILADAS
~Submitted by Angelique, TX
1/4 cup flour
1/2 cup butter, divided
3 cups chicken broth
1 can diced green chilies (12 oz)
1 container sour cream (16 oz)
12 corn tortillas
Butter, for sautéing
1 lb. grated Monterey Jack cheese
6 to 8 green onions, chopped
Preheat oven to 350. Cook flour in 1/4 cup butter in large skillet until golden brown. Add broth. Cook over medium heat until thickened, about 5 minutes. Remove from heat and stir in green chilies and sour cream.
Spread 1 cup of sauce in bottom of a 9 x 13" pan and set the rest aside to cool. Sauté tortillas in remaining butter until firm but not crisp.
Roll up 1/3 cup cheese and 1 T. green onion in a tortilla jelly roll style. Repeat for remaining tortillas, placing each seam side down in pan. Pour remaining sauce over top. Bake 40 to 50 minutes or until bubbly.
1. Combine the cider, allspice berries, cloves, cinnamon sticks and the peeled, quartered orange in a saucepan and bring to a boil. Turn the heat down and let the mixture simmer for 5 minutes.
2. Slice the remaining orange into half moons.
3. Strain the cider and ladle it into warm mugs. Garnish each mug with a cinnamon stick and a fresh orange slice.
Serving Size: 1 mug
CROCK POT SWEET POTATOES
~Submitted by Vicki, Sarasota, FL
**Start the night before on low if you want to eat early, like 2 or 3
Start in the morning on high for an evening meal
Peel about 6 medium sweet potatoes, un-cooked. (you may need more or less depending on the size of the crock pot), or you can scrub them and leave the peels on. ( I did)
Place one layer of slices on the bottom of the crockpot. Put a few pats of butter, a dash of cinnamon, and 2 tbsp. of sugar, or even better, maple syrup!!). Repeat the layers till pot is full. Cover an cook on low or high, depending on the time to be done.
(Note: I used the syrup.... YUM)
Source: November of '03 from ConAgra Foods
PEANUT BUTTER SOFTIES
~Submitted by Jean, Syracuse, NY
Here's one from a church cookbook. This one is mine too and BOY are they GOOD! The key to the whole recipe is not to cook them too long. I usually take them out about 30 seconds before they are done baking. They continue baking while cooling on the baking sheet. They should ACTUALLY look a little tiny bit raw when you remove them from the oven.
1 cup margarine
1 cup peanut butter (can be chunky if you like)
1 cup light brown sugar, packed
1 cup granulated sugar
2 eggs
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Preheat oven to 375º F. Cream margarine, peanut butter, sugars and eggs until well blended. Mix dry ingredients together and gradually blend into the creamed mixture. If it strains your mixer too much {very stiff dough} you may finish up with your hands. Take a golf ball sized piece of dough, round it and place it on a greased cookie sheet. Place 2 1/2 to 3" apart. DO NOT FLATTEN!!!!!
Bake at 375º F until light golden brown and set. Cookies will seem slightly doughy but will firm up as they cool. Store AIRTIGHT! They freeze very well. But they don't keep well in the kitchen. If you have a house full of hungry kids and teens, just store them airtight. If it's just the two of you, Freeze them, and take a few out as needed. These are so soft and chewy, they practically melt in your mouth. However, if you prefer the traditional, crispy peanut butter cookies, just make normal size and flatten with a fork dipped in sugar.
WHITE BEAN DIP
~Submitted by Angelique, TX
1 can cannellini beans or great northern beans, rinsed and drained (15 to 16 oz)
1 T. lemon juice
2 T. plain yogurt or sour cream
2 T. chopped fresh parsley
1/2 t. freshly ground black pepper
1/4 t. hot pepper sauce
2 to 3 garlic cloves
Salt to taste
Pita bread, corn chips or fresh vegetables
In a food processor or blender, combine the first eight ingredients.
Cover and process until smooth. Chill. Serve with toasted pita bread, chips or fresh vegetables.
Makes 1 1/4 cups.
Source: Tailgate Cookbook
CAMPBELL'S BAKED ZITI
~Submitted by Treva, Eastern TN
Baked Ziti is easy and delicious when you try this recipe from Campbell's Kitchen.
Serves: 4
Prep. time: 25 minutes
Cooking time: 30 minutes
1 jar (28 ounces) Prego Traditional Pasta Sauce
1 1/2 cups shredded mozzarella cheese
5 cups hot cooked medium ziti, (medium tube-shaped pasta)
1/4 cup grated Parmesan cheese
Mix pasta sauce, 1 cup mozzarella cheese and ziti. Spoon into 2-quart shallow baking dish. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
Bake at 350°F. for 30 min. or until hot.
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Heart Healthy
LOW-FAT LEMON & LIME CHEESECAKE
~Submitted by Robyn, Auckland, New Zealand
Serves 8-10
150g plain low-fat sweet biscuits
500g low-fat spread, melted
500g light cream cheese, softened
1/2 cup low-fat fresh ricotta
1/2 cup caster sugar
2 tablespoons plain flour
2 eggs
2 teaspoons lime juice
2 teaspoons lemon juice
1 teaspoon each finely grated lime and lemon rind
extra lemon and lime rind and slices, and low-fat Fruche to serve
Preheat oven moderately slow, 160ºC. lightly grease a 20cm spring-form pan.
Crush biscuits in a food processor until fine crumbs form. While processing, add low-fat spread. Press biscuit mixture into base of prepared pan. Chill for 30 minutes.
Make filling by beating cream cheese and ricotta together in a medium bowl until smooth. Add sugar and half the flour, beating until combined.
Add eggs one at a time, beating well. Beat in remaining flour, juices and rind.
Place prepared pan on a baking tray. Pour filling over biscuit base. Bake for 35-40 minutes or until filling is firm. Turn oven off and allow to cool in oven with door ajar. Cover and chill until required.
Serve cheesecake garnished with extra lime and lemon rind and slices, and Fruche if desired.
POACHED CHICKEN BREASTS WITH RED-PEPPER SAUCE
~Submitted by Larry Holmes, Ontario, Canada
2 large red bell peppers
1 tablespoons butter
1 medium onion, finely chopped
8 boneless, skinless chicken breast halves
1/2 cup chicken broth
1 cup light cream
1/4 teaspoon salt
freshly ground pepper
Heat broiler to high. Place the peppers directly on the oven rack and broil on all sides until the peppers are charred. Place them in a paper bag and set aside for about 15 minutes to allow the skins to loosen. When cool enough to handle, remove the skins, stems and seeds, and discard them. Finally chop the peppers and set aside.
Meanwhile, in a large skillet over medium heat, melt the butter. Saute the onion in the butter until tender but not browned, about 5 minutes. Arrange the chicken breasts in a skillet, then add the chicken broth. Over high heat, bring to boil. Reduce heat to low; cover and simmer 10 minutes, or until chicken is tender when tested with a fork.
Remove the chicken from the poaching liquid and keep them warm in a 200-degree F. oven. Place the skillet over high heat and add the cream. Heat to boiling and cook stirring occasionally until sauce is reduced to half. Stir in the salt, black pepper and the red peppers.
Serve chicken breast with sauce.
Serves 8.
Per serving: 152 calories; 16 g protein; 3 g carbohydrate; 8 g fat; 62 mg cholesterol; 35 mg
SWEET POTATO BISCUITS
~Submitted by Treva, Eastern TN
These light biscuits are great served with roast chicken or beef.
1 cooked mashed sweet potato
2 Tbsp. low-calorie margarine
1 Tbsp. brown sugar
2 cups unbleached white flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup low-fat (1 percent) buttermilk
2 Tbsp. minced toasted pecans
1. Preheat the oven to 400 degrees F. Combine the sweet potato, margarine, and brown sugar in a bowl and beat well. In a separate bowl, combine the flour, baking powder, and baking soda. Add the buttermilk. Combine the sweet potato and flour mixtures. Fold in the pecans.
2. Turn the dough out on a lightly floured surface. Knead only for 8 strokes. Roll the dough out to 1/2-inch thickness. Cut with the floured rim of a glass or use a floured biscuit cutter. Place on an ungreased cookie sheet and bake for 16- 18 minutes until tops are browned and biscuits are flaky.
Number of Servings: 24 Serving Size: 1 biscuit
Exchanges Per Serving: 1/2 Starch
Nutrition Information; Amount per serving: Calories 57; Calories from Fat 9; Total Fat 1 g; Saturated Fat 0
g; Cholesterol 0 mg; Sodium 73 mg; Total Carbohydrate 10 g; Dietary Fiber 0 g; Sugars 2 g; Protein 1 g
Diabetic Choices
COCONUT DROPS
~Submitted by Angelique, TX
Ingredients:
1 cup light Philadelphia cream cheese
2 cups shredded coconut
Directions:
Mix cream cheese and coconut. Drop by 1" diameter spoonfuls onto waxed paper. Refrigerate.
Calories: 19.2
Protein: .291 g
Sodium: 8.21 mg
Cholesterol: 2.83 mg
Fat: 1.87 g
Carbohydrates: .509 g
Exchanges: Free
1 pound medium shrimp, peeled
1/2 pound sea scallops
1 (6-ounce) mahi-mahi fillet or other firm white fish fillets (about 1/2 inch thick)
3/4 cup diced seeded tomato
1/4 cup minced fresh cilantro
3 tablespoons minced shallots
2 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño pepper
1 teaspoon salt
16 Bibb lettuce leaves
Steam shrimp and scallops, covered, 6 minutes or until done. Cool and cut shrimp and scallops into quarters. Steam
mahi-mahi, covered, 8 minutes or until fish flakes easily with a fork. Cool and cut fish into 1-inch pieces. Combine the shrimp, scallops, fish, tomato, cilantro, shallots, lime juice, jalapeño pepper, and salt in a bowl. Spoon 1/4 cup seafood mixture into center of each lettuce leaf, and roll up.
Yield: 8 servings (serving size: 2 wraps)
CALORIES 102 (11% from fat); FAT 1.3g (satfat 0.2g, monofat 0.2g, polyfat 0.5g); PROTEIN 18.1g; CARBOHYDRATE 3.9g; FIBER 0.7g; CHOLESTEROL 90mg; IRON 1.8mg; SODIUM 427mg; CALCIUM 42mg;
1 large potato, preferably new
1 tbs salad oil
1 tsp white vinegar
1/4 tsp salt
1/4 cup thinly sliced celery
1 tbs finely chopped green bell pepper
1 tbs finely chopped pimento
1 tbs slivered ripe olives
1 small green onion, thinly sliced
1 tbs mayonnaise
1/3 cup low-fat cottage cheese
lettuce
30 minutes including cooking potato plus chilling.
Cook potato in its jacket until just tender. Cool until it can be handled, peel and dice into a bowl. You should have about 1 cup.
Stir oil, vinegar, and salt together and pour over hot potato, tossing lightly. Cool.
Add celery, green pepper, pimento, olives and onion.
Stir mayonnaise and cottage cheese together, add to salad and toss lightly. Chill well. Serve on lettuce.
CHICKEN SUPPER SANDWICHES
~Submitted by Jean, Syracuse, NY
4 slices bacon, cut in half
sliced cooked chicken or turkey breast
2 English muffins, split, toasted and buttered
4 slices mild red onion
1 large tomato, peeled and cut into 4 thick slices
1/2 cup shredded Cheddar cheese
In a wide frying pan, partially cook bacon over medium heat to remove most of fat (bacon should still be limp). Lift out and drain on paper towels.
Arrange chicken or turkey slices over muffin halves. Top each with an onion slice and a tomato slice, then sprinkle evenly with cheese. Arrange 2 bacon pieces
atop each muffin half. Place muffins in a rimmed baking pan.
Broil about 6 inches below heat until cheese is bubbly and bacon is crisp (3 to 5 minutes).
Serve sandwiches open-faced; eat with knife and fork.
MOROCCAN-STYLE CHICKEN WITH VEGETABLES
~Submitted by Jean, Syracuse, NY
2 sheets (12 x 18-inches each) Reynolds Wrap Release Non-Stick Foil
2 (4 to 6 oz. each) boneless, skinless chicken breast halves
1 1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2 oz.) can diced tomatoes, drained
1 medium zucchini, sliced in 2-inch strips
Preheat oven to 450 degrees F or grill to medium-high.
Center one chicken breast half one each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food.
Combine cumin, cinnamon, salt and pepper; sprinkle 1/2 teaspoon mixture all over chicken.
Combine tomatoes with remaining spice mixture; spoon beside chicken. Arrange zucchini strips over chicken and tomatoes.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 20 to 22 minutes on a cookie sheet in oven OR grill 10 to 12 minutes in covered grill.
SERVING SUGGESTION:
Sprinkle with chopped fresh cilantro, if desired. Serve with hot cooked couscous or rice.
Servings: 2
Publisher's Choice
HONEY CRUSTED CHICKEN
Serves 2
Ingredients
8 saltine crackers, each about 2 inches square
1 teaspoon paprika
4 teaspoons honey (I use only Ohio Honey from a2z's own
Lucy Wellhausen)
2 boneless, skinless chicken breasts, each 4 ounces
Directions
Preheat the oven to 375 F. Lightly coat a baking dish with cooking spray.
In a small bowl, crush the crackers. Add paprika and stir to mix well.
Brush 1 teaspoon honey on each side of the chicken breasts. Dredge the chicken through the cracker mixture, coating both sides.
Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20 to 25 minutes. Serve immediately.
Nutritional Analysis (per serving)
Serving size: 1 chicken breast
Calories 224 Cholesterol 66 mg
Protein 27 g Sodium 231 mg
Carbohydrate 21 g Fiber 1 g
Total fat 3 g Potassium 338 mg
Saturated fat 1 g Calcium 30 mg
Monounsaturated fat 1 g
Source: the Mayo Clinic
MAPLE-NUT ICE BOX COOKIES
3/4 cup packed brown sugar
3/4 cup butter or margarine -- softened
1/4 teaspoon maple extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans
Beat brown sugar, butter and maple extract in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Stir in pecans. Shape into roll, 12 inches long. Wrap and refrigerate about 2 hours or until firm.
Heat oven to 375º. Cut roll into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are golden brown. Remove from cookie sheet to wire rack.
MEATLOAVES WITH MUSHROOM SAUCE
This is an adaptation of a recipe I came across some time ago. I like to make mini meatloaves in muffin tins. I bake on a foil-covered cookie sheet (for spills). Adjust the baking time accordingly.
MEATLOAVES:
2 pounds ground lean beef
8 ounces (about 3 cups) fresh white mushrooms, coarsely chopped
1 package (1.4 ounces) dry vegetable soup mix (I use Knorr)
1/2 cup seasoned dry bread crumbs (I use garlic)
1/2 cup milk
1 egg, lightly beaten
MUSHROOM SAUCE:
1/4 cup milk
2 tablespoons cornstarch
2 tablespoons butter
8 ounces (about 3 cups) fresh white mushrooms, sliced
1/3 cup chopped onion
1 can (14 ounces) beef broth
MEATLOAVES:
Preheat oven to 350 degrees F. In a large bowl, combine beef, mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined. Form into two loaves, 7 x 5-inches each. Place loaves in a shallow baking pan with rack. Bake for 45 minutes.
MUSHROOM SAUCE:
In a small bowl, combine milk and cornstarch; set aside. In a large skillet, melt butter over high heat. Add mushrooms and onion; cook and stir over moderate heat until mushrooms and golden, about 10 minutes. Stir in beef broth and 1/2 cup water; bring to a boil. Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.
Melt butter and stir in flour, salt, and pepper. Cook over low heat for 2 minutes. Stir in milk and turn up the heat to medium. Allow this mixture to thicken. Remove from heat. In a 2 qt. dish, layer 1/2 of the potatoes, 1/2 of the onion, 1/2 of the sauce, and 1/2 of the cheese. Repeat the layers. Cover with aluminum foil and bake at 350 degrees for 1 hour. Uncover and bake at 350 degrees for 1 additional hour or until potatoes are done.
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