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Good morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
I put together a few of my own recipes and a little something to make
you think and laugh in today's mini-issue. I will keep everyone updated
at the QT web site about the dental surgery I have today. Check there
for updates from me or one of my kids. Here is
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The current Monthly Theme topic is Luscious Leftovers.
Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z Recipes.
We'll see you here again on Sunday, God willing.
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LUSCIOUS FOUR-LAYER PUMPKIN CAKE
Prep Time: 20 min
Total Time: 1 hr 50 min
Makes: 16 servings
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large
bowl with mixer until well blended. Pour into 2 greased and floured
9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out
clean. Cool in pans 10 min. Remove from pans to wire racks; cool
completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar,
remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut
each cake layer horizontally in half with serrated knife; stack on
serving plate, spreading cream cheese filling between layers. (Do not
frost top layer.) Drizzle with caramel topping just before serving; top
with nuts. Refrigerate leftovers.
Kraft Kitchens Tips
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch
horizontal cut around side of cake, using long serrated knife. Cut all
the way through cake layer to make 2 layers. Remove top layer by
sliding it onto 9-inch round cardboard circle. Frost cake layer on
plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake
layer from cardboard circle onto frosted layer on plate. Place the
remaining unsplit cake layer on a cutting board. Cut into 2 layers as
done for the first layer. Repeat process of transferring cake layers to
stacked cake layers on plate using the cardboard circle.
Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in
microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir
until caramels are completely melted. Drizzle over cake just before
serving; top with nuts.
Nutrition Information
Calories 360, Total fat 19 g, Saturated fat 8 g, Cholesterol 70 mg,
Sodium 310 mg, Carbohydrate 44 g, Dietary fiber 1 g, Sugars 31 g,
Protein 5 g
Source: Kraft
Foods
BREAKFAST MIGAS
A great make-ahead, slow-cooker breakfast. Perfect for winter weekends
when you want to sleep in, snuggled under your blankets.
Ingredients
Plastic slow cooker liner
1 pound bulk breakfast sausage, browned and drained
1 4.5-ounce package tostada shells, coarsely broken
3/4 cup chopped red sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
1 4-ounce can diced green chiles
12 eggs, or 3-1/2 cups refrigerated or frozen egg product
1 10.75-ounce can condensed fiesta nacho cheese soup
1/4 teaspoon ground black pepper
2 avocados, chopped
2 cups refrigerated fresh salsa
1 8-ounce carton dairy sour cream
Directions
1. Line a 3-1/2 or 4-quart slow cooker with a plastic slow cooker
liner. In a very large bowl, combine sausage, broken tostada shells,
sweet pepper, onion, and undrained diced green chiles. In a large bowl,
whisk together eggs, soup, and pepper. Pour over sausage mixture;
transfer to prepared slow cooker.
2. Cover and cook on low-heat setting for 5 to 6 hours. Serve mixture
garnished with avocados, salsa, and sour cream.
Nutrition Facts
Servings Per Recipe: 6 servings
Total Fat (g) 37, Saturated Fat (g) 13, Monounsaturated Fat (g) 10,
Polyunsaturated Fat (g) 3, Cholesterol (mg) 482, Sodium (mg) 1578,
Carbohydrate (g) 33, Total Sugar (g) 7, Fiber (g) 7, Protein (g) 31
Source: Better Homes & Gardens magazine
CHILI'S SOUTHWESTERN COBB SALAD WITH
AVOCADO RANCH DRESSING
OMG. I've been going to Chili's for years and never had this until my
girlfriend ordered it once and suggested I order it too. It is
wonderful. The dressing here is almost a dead ringer but needs chili
powder and cayenne pepper (to taste) to make the grade for me. I prefer
using my chipotle ranch dressing that follows but I'm a chile head, of
course. The Pico is to die for.
Ingredients
5 - 3 oz Seasoned, Crispy Prepared Chicken Patties (fried golden)
1 16 oz Package Green Salad Mix (iceberg/ romaine mix)
3 Medium Size Roma Tomatoes (diced)
1 14.5 oz Can Black Bean (drained)
1 14.5 oz Can Yellow Corn (drained)
3/4 C. Diced Red Bell Pepper
1/2 C. Diced Yellow Onion
1/3 C. Lemon Juice (fresh)
Crushed Black Pepper (to taste)
1 12 oz Package Bacon (diced and fried crisp, set aside to drain)
3 or 4 Hard Boiled Eggs (diced)
8 oz Monterey Jack/Cheddar Cheese Finely Grated
1 C. Pico De Gallo (below)
Chopped Green Onions for Garnish (to taste)
Avocado Ranch Dressing:
1 C. Prepared Guacamole
1 1/2 C. Bottled Ranch Dressing
Directions
For dressing: Mix together well and place in a covered plastic
container and refrigerate, unused portion will stay fresh for several
days. Mix black beans, corn, red bell pepper, diced yellow onion, and
lemon juice with crushed black pepper in bowl and refrigerate for
several hours. This will let the flavors develop. Boil eggs; drain and
cool eggs. Fry diced bacon until crisp; drain bacon. Fry seasoned
chicken patties until crisp, set aside and drain. Cut chicken patties
3/4" wide x 2 1/2" long strips. The ingredients should make 3 - 4
salads, divide accordingly. On large serving plate place lettuce. On
top of lettuce in a strip fashion the length of the lettuce serving,
place the remainder of the ingredients. Top with diced Green Onions (to
taste). Serve Avocado Ranch dressing and Pico de Gallo along side of
salad.
Pico De Gallo
Ingredients
1 Medium Sweet Onion (chopped)
3 Medium Tomatoes (chopped)
2 - 4 Jalapeno Peppers (remove seeds and stem, chop finely)
3 Tbs. Chopped Fresh Cilantro ( to taste)
2 Tbs. Fresh Lemon Juice
Salt and pepper (to taste)
Directions
Mix all ingredients together and refrigerate. Should be used same day.
CHIPOTLE RANCH DRESSING
Ingredients
1 packet of ranch dressing mix
2 1/2 cups sour cream (can use light)
3 tbsp fresh lime juice
3 tbsp pureed chipotle peppers
1 tsp ground cumin
2 tbsp fresh chopped cilantro (I use more)
Directions
1. Combine all ingredients in a bowl and mix until thoroughly blended.
2. Chill in the refrigerator for an hour.
PASTA FAGIOLI
1 jar (1 lb. 10 oz.) Ragu Chunky Garden-style Pasta Sauce
1 can (19 ounces) white kidney beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed
8 ounces ditalini pasta, cooked and drained (reserve 2 cups pasta
water)
In 6-quart saucepan, combine Pasta Sauce, beans, spinach, pasta and
reserved pasta water; heat through. Season, if desired, with salt,
ground black pepper and grated Parmesan cheese.
Source: Ragu
GRILLED CHICKEN WITH GARLIC BUTTER
1/2 cup (1 stick) butter, melted and cooled
1/4 cup drained sun-dried tomatoes packed in oil
3 cloves garlic
1/4 teaspoon dried oregano
1/4 teaspoon ground pepper
2 - 3 lbs. chicken breast halves
Preheat grill or broiler.
For Garlic Butter: In blender, combine butter, sun-dried tomatoes,
garlic, oregano and pepper and process, scraping sides occasionally,
until blended. Grill or broil chicken, turning occasionally and basting
with garlic butter, 30 minutes or until meat thermometer inserted in
center registers 170 degrees F.
NOTE: Do not baste during the last 5 minutes of grilling
CHEESY SPINACH ARTICHOKE DIP
Prep Time: 10 min
Total Time: 30 min
Makes: 2-3/4 cups or 22 servings, 2 Tbsp. each
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/2 tsp. garlic powder
HEAT oven to 350F. Mix all ingredients; spoon into 9-inch quiche dish
or pie plate.
BAKE 20 min. or until heated through. Serve with TRISCUIT Reduced Fat
Crackers and assorted cut-up fresh vegetables.
Source: Kraft Foods
PEACHY COLA BEEF ROAST
1 (3 to 4 pound) beef roast
1 (1.3 ounce) package dry onion soup
1 (4 ounce) jar peach or apricot jam
Salt and pepper to taste
12 ounces cola soda
Place aluminum foil in a 6-quart roaster pan. Pour 1/2 can (6 ounces)
cola in pan. Place roast in pan. Spread with jam. Sprinkle salt and
pepper and onion soup mix over all. Drizzle remaining 6 ounces cola
over roast. Cover lightly with foil and bake at 325 degrees F for 3 to
4 hours.
Leftovers may be sliced and put in juices to reheat.
HOLY COW CAKE
1 German chocolate cake mix (18.25 size)
1 jar caramel ice cream topping
14 ounce can sweetened condensed milk
4 Butterfinger candy bars
8 ounce cream cheese, softened
8 ounce cool whip
Make cake as package directs. Bake in greased 9x13 pan @ 350 for 30-35
minutes.
Blend together caramel & sweetened condensed milk.
As soon as cake is removed from the oven poke holes all over top of
cake.
Pour milk mixture all over cake. Crush 2 butterfingers &
sprinkle over cake. Chill cake.
Stir together cream cheese & cool whip until well blended.
Spread over cake. Crush remaining candy bars & sprinkle over
cake.
CORN SALAD
2 (12 ounce) cans corn, drained
1/4 cup diced onion
1/4 cup sour cream
1 tablespoon vinegar
1/4 teaspoon mustard
3/4 cup peeled and diced cucumber
2 small tomatoes
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon celery seed
Mix corn, cucumber, onion and tomatoes. Blend remaining ingredients
together and add to first mixture. Toss gently to just coat
ingredients; chill.
Yields 6 to 8 servings.
Note: I like a little chopped cilantro on mine but my kids do not.
ALMOND POPPYSEED MUFFINS
1-3/4 C. Flour
1 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 C. Butter
1 C. Sugar
2 Eggs
1/2 C. Milk
1 T. Poppyseeds
1/2 Tsp. Almond Extract
Preheat oven to 350 degrees. Mix flour, baking powder, salt and
poppyseeds and set aside. Cream butter, sugar and extract. Add eggs,
beating well. Add flour mixture alternately with milk. Pour into
greased muffin tins and sprinkle with sliced almonds. Bake 24 minutes
or till top springs back. Makes 10 muffins. Can glaze with mixture of
1/4 C. Powdered Sugar, 2 T. Cream and 1/2 Tsp. Almond Extract if
desired. These muffins freeze well.
Source: White
Fence Bed & Breakfast, Stanley, Virginia
SAUSAGE AND MUSHROOM PENNE GRATIN
Yield: Makes 4 to 6 servings
Active time: 10 min
Total time: 30 min
Instead of traditional baked pasta, we broiled mozzarella-topped penne
and sausage to get that bubbly melted cheese everyone loves, minus a
lot of oven time.
1 pound dried penne
1 pound bulk sweet Italian sausage
2 tablespoons olive oil, divided
1 pound packaged sliced mushrooms
1 garlic clove, forced through a garlic press
1 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
8 ounces shredded whole-milk mozzarella, divided
Cook penne in a pasta pot of boiling salted water (2 tablespoons salt
for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking
water, then drain pasta and transfer to a flameproof 3-quart baking
dish.
Preheat broiler.
Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick
skillet over high heat, stirring occasionally and breaking up any large
pieces, until no longer pink. Transfer with a slotted spoon to a bowl,
leaving fat in skillet.
Add remaining tablespoon oil to skillet along with mushrooms and
garlic, then cook over high heat, stirring occasionally, until
mushrooms are golden, about 3 minutes.
Return sausage to skillet along with cream, reserved 1/2 cup cooking
water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil
over high heat, stirring once or twice, until thickened, about 4
minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup
mozzarella, and salt to taste. Spread evenly in baking dish and top
with remaining mozzarella.
Broil 3 to 4 inches from heat until golden brown in spots, about 5
minutes.
Return sausage to skillet along with cream, reserved 1/2 cup cooking
water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil
over high heat, stirring once or twice, until thickened, about 4
minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup
mozzarella, and salt to taste. Spread evenly in baking dish and top
with remaining mozzarella.
Broil 3 to 4 inches from heat until golden brown in spots, about 5
minutes.
Serve with a green salad
Source: Gourmet magazine
CRANBERRY - CREAM CHEESE SALAD MOLD
1 (6 oz.) pkg. cherry gelatin
2 c. boiling water
2 lg. apples, peeled & grated
1 1/2 c. chopped pecans or pecan pieces
2 c. cooked or 1 (16 oz.) can whole cranberry sauce
Cream Cheese Topping
Additional pecans
Cream Cheese Topping:
1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar
1 (1 lb. 4 oz.) can crushed pineapple, drained
2 c. frozen whipped topping
1 tsp. vanilla
Dissolve gelatin in water. Cool slightly. Add apples, pecans and
cranberry sauce. Pour into 9 x 13 inch glass baking dish; refrigerate
until firm.
Topping: Blend cream cheese and powdered sugar until smooth. Mix in
pineapple. Stir vanilla into whipped topping. Gradually add to cream
cheese mixture. Spoon topping over gelatin, spreading evenly. Sprinkle
with additional chopped pecans. Cover and chill overnight.
Serves 12.
Source: Cooks.com
SHOE PEG CORN CASSEROLE
This side dish is a keeper. I am asked for the recipe every time I
serve it to friends. And it couldn't be easier to fix, either!
2 Cans Shoe Peg Corn (or White Corn), drained
Melt & Stir:
8 oz. Cream Cheese
1/4 Cup Milk
4 to 5 Tbsp. Butter
Add Corn to mixture and stir. Add 1 (4 oz.) can of chopped Green
Chilies and stir. Place in greased Casserole Dish. Top with Bread
Crumbs or crushed Ritz Crackers. Dot with Butter. Bake 30 to 45 minutes
@ 350 degrees.
Serves 6
BEEF LOMBARDI
1 pound lean ground beef
1 (14 1/2-ounce) can chopped tomatoes
1 (10-ounce) can diced tomatoes and green chiles
2 teaspoons sugar
2 teaspoons salt
1/4 teaspoon pepper
1 (6-ounce) can tomato paste
1 bay leaf
1 (6-ounce) package medium egg noodles
6 green onions, chopped (about 1/2 cup)
1 cup sour cream
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
Garnish: fresh parsley sprigs
Cook ground beef in a large skillet over medium heat 5 to 6 minutes,
stirring until it crumbles and is no longer pink. Drain. Stir in
chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato
paste and bay leaf, and simmer 30 minutes. Cook egg noodles according
to package directions; drain. Stir together cooked egg noodles, chopped
green onions, and sour cream until blended. Place noodle mixture in
bottom of a lightly greased 13- x 9-inch baking dish. Top with beef
mixture; sprinkle evenly with cheeses. Bake, covered with aluminum
foil, at 350F for 35 minutes. Uncover casserole, and bake 5 more
minutes. Garnish, if desired.
Yield: Makes 6 servings
EASY MUSHROOM SOUP
1 onion chopped
4 strips bacon diced
4 (4 oz) cans mushrooms drained
1/3 C. flour
3 cans chicken broth
1 chicken boullion cube
6 potatoes peeled and cubed
1/2 C. heavy cream
1/2 T. parsley
Saute' onion and bacon in 6 qt. Dutch oven until golden, about 2-3
minutes. Add mushrooms; cook until liquid evaporates, approximately 8
minutes. Add flour; stirring about 1 minute. Stir in chicken broth and
boullion cube. Add potatoes. Cook approximately 20-25 minutes or until
potatoes are tender, stirring occasionally.
Transfer 2 C. of the soup mixture to a blender. Blend until pureed.
Return to Dutch oven. Stir in the heavy cream and parsley. Simmer an
additional 5 minutes.
LASAGNA CASSEROLE
1 lb. ground beef
1/4 cup chopped onion
1/2 tsp. salt
1/2 tsp. pepper, divided
1 lb. medium shell pasta, cooked and drained
1 lb. (4 cups) shredded mozzarella cheese, divided
24 oz. carton small-curd cottage cheese
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 Tbs. dried parsley flakes
26 oz. jar spaghetti sauce
In a skillet, cook beef and onion until meat is no longer pink and
onion is tender; drain. Sprinkle with salt and 1/4 teaspoon pepper; set
aside. In a large bowl, combine pasta, 3 cups of mozzarella cheese,
cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper;
stir gently. Pour into a greased 13x9 or shallow 3-quart baking dish.
Top with the beef mixture and spaghetti sauce (dish will be full).
Cover and bake at 350 for 45 minutes. Sprinkle with remianing
mozzarella. Bake, uncovered, 15 minutes longer or until the cheese is
melted and bubbly. Let stand 10 minutes before serving.
Yield: 6-8 servings.
Source: Taste of Home's Quick Cooking 1999
FRENCH FRIED DEVILED EGGS
Man... this sounds good! Should be really easy using my electric deep
fryer. Yum.
Serves 6
6 eggs, hard boiled
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon white pepper
1/8 teaspoon Tabasco sauce
1 tablespoon sweet relish
3 tablespoons mayonnaise
2 egg yolks
sifted plain flour
fine breadcrumb
parmesan cheese, grated
Cut eggs in half lengthwise. Remove yolks and mash them with a fork.
Add Worcestershire sauce, dry mustard, salt, pepper, Tabasco sauce,
relish and mayonnaise; blend well. Stuff the egg whites with the
mixture, put the eggs back together and hold with toothpicks. Dip the
eggs into 2 beaten egg yolks, then flour and breadcrumbs. Fry in deep
fat until golden brown. Drain eggs on brown paper and remove
toothpicks. Sprinkle Parmesan cheese on the eggs while they are still
piping hot.
Source: Recipezaar
CREAMY CHIVE DRESSING
1/2 cup plain yogurt
2 tbsps. olive oil
2 tbsps. fresh lemon juice
2 tbsps. minced shallot
2 tbsps. finely chopped fresh chives
2 tsps. sugar, optional
1 tsp. Dijon mustard
1/2 tsp. salt
Whisk together all ingredients until smooth. Good as a dip too. Store
in refrigerator and served chilled.
Yields about 1 cup.
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