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A
to Z
Recipes
June 19,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Happy Father's Day
to all the dads out there. God bless each and every one of you!
The current Monthly Theme
topic is "Splendid
Sandwiches". I hope you will join in by sharing recipes for this
theme topic as well as regular issues. 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 in the A to Z
Recipes Newsletter.
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We have space at the house so send me an email ASAP! Use the link on
the web page to confirm your interest in sharing expenses of the luxury
rental beach house (save at least one half over a hotel). Of course,
there are many great places in the area in case you miss out on staying
in the house. We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant (owned by Paula Deen).
Hey, y'all!
Today's issue contains recipes from my personal collection (from books,
ads, clippings, internet, friends). Each is
something I felt any Dad could love. Most are recipes that just about
anybody can prepare, too. We're doing easy today and with enough to
prepare one a week until Father's Day next year!
If you've been thinking about sending in a recipe to share, now is an
excellent time. I thank you in advance.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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“The way to a man's heart is through
his stomach.”
~ Fanny Fern (Sara Willis Parton) (1811-1872)
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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What Makes a Dad
God took the strength of a mountain,
The majesty of a tree,
The warmth of a summer sun,
The calm of a quiet sea,
The generous soul of nature,
The comforting arm of night,
The wisdom of the ages,
The power of the eagle's flight,
The joy of a morning in spring,
The faith of a mustard seed,
The patience of eternity,
The depth of a family need,
Then God combined these qualities,
When there was nothing more to add,
He knew His masterpiece was complete,
And so, He called it ... Dad
~Anonymous
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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FAMOUS FATHERS
~Shared by
Patricia, Charlevoix, MI
George Washington: Although childless, today he is still known as
"Father of our Country."
A.A. Milne, creator of Winnie-the-Pooh, based the character Christopher
Robin on his own son.
Jim Hanson, creator of the muppets and Sesame Street, thrilled
millions of children, including his own.
Billy Graham, 93 year old evangelist preacher. It has been said he has
preached the gospel to more people (in person) than any other person in
history.
Pope Benedict, Holy Father of the Roman Catholic Church, is the 265th
head of the church.
MOST FAMOUS - All of the military fathers who have served, are serving
or have given their lives for our country.
Take this test on historical fathers:
http://quizzes.familyeducation.com/historical-figures/fathers-day/61713.html
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Splendid Sandwiches
This month we're looking for
recipes for delectable sandwiches. It would be nice to share recipes
that require no cooking - to keep us cool in the kitchen during these
high temperatures, but all sandwich recipes are welcome. Whether it's a
chilled club sandwich, warm using a Foreman contact grill, or a panini
using a
press, bring it on for our June theme topic of Splendid
Sandwiches!
Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Splendid Sandwiches". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the second Sunday of July. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Splendid
Sandwiches.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Splendid
Sandwiches" has a deadline of June 30, 2011,
and will be posted on July 10, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Splendid
Sandwiches. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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One
lazy Saturday morning a man and his wife were quiet and thoughtful,
sitting around the breakfast table when he said to her unexpectedly,
"When I die, I want you to sell all my stuff, immediately."
"Now why would you want me to do something like that?" she asked.
"I figure a woman as fine as yourself would eventually remarry and I
don't want some other jerk using my stuff."
She looked at him intently and said: "What makes you think I'd marry
another jerk?"
Curious
when she found two black-and-white negatives in a drawer, Jane had them
made into prints. She was pleasantly surprised to see that they were a
picture of her as a younger, slimmer person, taken on one of her first
dates with her husband.
When showing him the photos, his face lit up. "Wow, look at that!" he
said with appreciation. "It's my old Plymouth!"
A Cup of Tea
~Shared by Robyn,
Auckland, New
Zealand
One day my mother was out, and my dad was in charge of me.
I was maybe 2 1/2 years old. Someone had given me a little 'tea set' as
a gift, and it was one of my favorite toys.
Daddy was in the living room engrossed in the evening news when I
brought him a little cup of 'tea', which was just water. After several
cups of tea and lots of praise for such yummy tea, my mom came home.
My dad made her wait in the living room to watch me bring him a cup of
tea, because it was 'just the cutest thing!' Mum waited, and sure
enough, here I came down the hall with a cup of tea for Daddy; and she
watched him drink it up.
Then she said, (as only a mother would know), "Did it ever occur to you
that the only place she can reach to get water, is the toilet?"
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
GRILLED TERIYAKI
PORK CHOPS
This is one of my favorite tender grilled pork chop recipes.
Serves: 6
Ingredients:
Marinade:
2/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1/3 cup water
1/4 cup rice vinegar
3 garlic cloves, chopped finely
2-inch piece fresh ginger root, peeled and chopped fine
6 (1-inch-thick) rib pork chops, bones frenched by butcher if desired
Directions:
1. In a saucepan,combine marinade ingredients and bring to a boil,
stirring until sugar is dissolved. Cool marinade completely.
2. Put chops in a large resealable plastic bag and pour marinade over
them. Seal bag, pressing out excess air, and set in a shallow dish.
Marinate meat, chilled, turning bag once or twice, overnight.
3. Pour marinade into a saucepan and boil 5 minutes.
4. Grill chops on an oiled rack set about 4 inches over glowing coals 7
to 8 minutes on each side, or until just cooked through, basting with
marinade during last 5 minutes of cooking.
HOMEMADE LEMONADE
Ingredients:
5 cups water
1 cup fresh lemon juice
24 packets Splenda No Calorie Sweetener
Ice Cubes for serving
Optional: Fresh mint sprigs and lemon slices for garnish
Directions:
1. Stir water, lemon juice and Splenda in a large pitcher until Splenda
dissolves.
2. Serve over ice, garnish with mint and lemon if desired.
Notes: 5-6 lemons should render 1 cup of juice. Microwave them a few
seconds and you'll get more juice! For Limeade substitute 1 cup fresh
lime juice for lemon juice.
Servings: 8
EASY PEACH COBBLER
Cooking Time: 30 min
Ingredients:
1 ounce 29-ounce can sliced peaches
2/3 - 1 cup sugar
2 tablespoons corn starch
2 tablespoons butter
1/2 tablespoon cinnamon
Directions:
1. Pre-heat oven to 400F.
2. Drain fruit and reserve liquid.
3. Mix sugar and corn starch in saucepan.
4. Stir in fruit juice gradually, bring to boil. Boil 1 minute,
stirring constantly.
5. Add fruit, pour into 1 1/2 quart (or 9"x13") baking dish.
6. Dot with butter, sprinkle with cinnamon.
For topping:
1 cup self-rising flour
1 tablespoon sugar
3 tablespoons shortening
1/2 cup milk
Directions:
1. Mix flour and sugar, cut in shortening; add milk.
2. Stir until ingredients are blended.
3. Spoon dough onto fruit.
4. Bake 25-30 minutes and serve warm.
MEXICAN CHICKEN
CASSEROLE
Serves: 6
Preparation Time: 5 min
Cooking Time: 45 min
Ingredients:
6 cups tortilla chips, crushed
2 chicken breasts, boiled and shredded (4 halves) (can use rotisserie)
2 cups cheddar cheese
1 can cream of chicken soup
1 (16-ounce) container fresh salsa
1 (16-ounce) container sour cream
1 can olives, chopped
Directions:
1. Mix all ingredients together well in baking dish and bake for 45 min
on 375 degrees F.
RED LOBSTER CHEDDAR
BAY BISCUITS
Guys love these. Heck, so do girls!
Cooking Time: 10 min
Ingredients:
2 cups Bisquick
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/2 cup butter or margarine, melted
1/4 teaspoon garlic powder
Directions:
1. Preheat oven to 450 degrees F.
2. Mix Bisquick, milk and cheese until a soft dough forms.
3. Drop by spoonsful onto an ungreased cooking sheet.
4. Bake for 8 to 10 minutes until golden brown.
5. Mix butter and garlic powder. Brush mixture over warm biscuits
before removing from cookie sheet.
PINTO BEAN AND
ANDOUILLE SAUSAGE STEW
An adaptation of the Andalusian dish Fabada, this pinto bean stew is
seasoned with andouille sausage, bacon, tomatoes, onions, peppers, and
smoked paprika. Fans of spicy beans should use the full amount of
minced chile pepper (or more). Serve with brown rice and sour cream.
Ingredients:
1 pound(s) dry pinto beans
1 tablespoon(s) peanut oil or canola oil
12 ounce(s) andouille sausage (see Tip), diced
3 slice(s) bacon, chopped
2 cup(s) diced onions
2 clove(s) garlic, peeled and smashed
1 cup(s) diced red bell pepper
1 cup(s) diced green bell pepper
1 teaspoon(s) minced chile pepper, such as serrano or jalapeno
1 teaspoon(s) smoked paprika (see Note)
4 large ripe plum tomatoes, seeded and diced
8 cup(s) water
1 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
2 teaspoon(s) freshly grated lime zest
Juice of 1/2 lime
Directions:
1. Pick over beans to remove any pebbles or broken beans and rinse
under cold water. Place in a bowl, cover with 3 inches of cold water
and soak for at least 6 hours or overnight. (Alternatively, use our
quick-soak method: see Tip.)
2. Heat oil in a large heavy casserole or Dutch oven over medium heat.
Add sausage and bacon and cook, stirring occasionally, until the bacon
is almost crisp, 7 to 10 minutes.
3. Remove with a slotted spoon to a small bowl and set aside in the
refrigerator.
4. Add onions and garlic and cook, stirring, over medium heat, until
soft and lightly brown, 3 to 5 minutes.
5. Add bell peppers and chile pepper to taste; continue to cook,
stirring, until the mixture is soft, about 3 minutes.
6. Stir in paprika.
7. Add tomatoes and cook until they release their juice, about 2
minutes.
8. Drain the beans. Stir the beans and 8 cups water into the pot; bring
to a boil. Reduce heat and simmer, uncovered, for 1 hour. Stir in the
reserved sausage and bacon along with salt and pepper. Continue
simmering, adding a little water if the beans are dry, until the beans
are very soft and beginning to break down, about 30 minutes more. Stir
in lime zest and juice.
Tips & Techniques
Andouille sausage is a smoky, mildly spicy pork sausage commonly used
in Cajun cooking. Look for it near other smoked sausages in large
supermarkets or specialty food stores.
Ingredient Note: Smoked paprika is a spice made from grinding
smoke-dried red peppers. It can be used in many types of savory dishes
and is available in some large supermarkets with other spices and at
tienda.com.
Tip: To soak beans using a "quick-soak" method: Place beans in a large
saucepan with enough cold water to cover them by 2 inches. Bring to a
boil. Boil for 2 minutes. Remove from the heat, cover and let stand for
1 hour.
Carb Servings: 2 1/2 starch, 1 vegetable, 2 lean meat, 1 fat
Carbohydrate Servings: 2 Nutrition Bonus: Vitamin C (80% daily value),
Folate (63% dv), Potassium (23% dv), Iron & Vitamin A (20% dv).
Source: EatingWell.com
CRAB SALAD WITH PEAR
AND HAZELNUTS
Ingredients:
1 1/2 cups fresh lump crab meat
1/4 cup chopped roasted hazelnuts
1/2 cup finely chopped celery
2 firm, but sweet pears, finely chopped
1/4 cup finely chopped red onion
2 Tbsp finely chopped fresh parsley
2 Tbsp lemon juice (or 3 Tbsp Meyer lemon juice)
1 Tbsp olive oil
Freshly ground pepper
Salt and pepper to taste
4 large pieces of butter lettuce, rinsed and patted dry
Directions:
1. In a medium sized bowl mix the hazelnuts, celery, pear, onion,
parsley, lemon juice, olive oil, ground pepper, and salt.
2. Gently fold in the lump crab meat, trying not to break up the crab
too much.
3. Make individual servings, about a half cup each over a piece of
butter lettuce.
4. Serves 4.
BROWN SUGAR MEATLOAF
Ingredients:
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 lbs. lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs (about 10 crackers)
Directions:
1. Preheat oven to 350 degrees F. Lightly grease a 5 x 9 loaf pan.
2. Press the brown sugar into the bottom of pan and spread with ketchup.
3. In a mixing bowl thoroughly mix all remaining ingredients and shape
into a loaf.
4. Place loaf on top of ketchup.
5. Bake in a preheated oven for 1 hour or until juices run clear.
6. Serve with mashed potatoes, buttered corn and brown-n-serve dinner
rolls.
TUNA CASSEROLE
Ingredients:
2 cups macaroni
1 can Campbell's Cream of Celery Soup
1 can tuna*
1 small package cream cheese
1/2 teaspoon garlic
1/2 teaspoon dry mustard
1/4 cup milk
1 small onion, chopped
1/4 cup grape nuts
2 Tablespoons butter
Directions:
1. Cook macaroni per package directions.
2. In casserole dish mix cream of celery, softened cream cheese, milk
until smooth.
3. Add tuna, garlic, dry mustard and onion. Stir in cooked macaroni.
4. Melt butter and mix grape nuts into the butter. Spread mixture over
top of casserole.
5. Bake in 375 degree oven for 45 minutes.
*I prefer using a can of chicken.
CHILI COKE ROAST
Ingredients:
1 beef roast, 3-4 lbs.
1 can Coca-Cola
1 package onion soup mix
1 bottle chili sauce
Directions:
1. Place all ingredients in crock-pot and cook for 7-10 hours depending
on size of roast.
2. The meat will flake apart when done. Serve over mashed potatoes or
rice.
BACON AND CHEESE
QUICHE
Ingredients:
1 9-inch pie crust, unbaked
1 Tablespoon butter
12 bacon slices, crumbled
1 bag Italian blend shredded cheese (or mozzarella cheese)
4 eggs
2 cup heavy cream
3/4 teaspoon salt
Directions:
1. Preheat oven to 425 degrees F. Spread crust into pie plate or quiche
plate.
2. Spread crust with butter. Sprinkle bacon and cheese on crust.
3. Beat eggs with rest of ingredients. Pour into crust.
4. Bake 15 minutes. Turn down to 325 degrees and bake 40 more min. Let
stand 10 minutes.
OREO TRUFFLES
Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (16.6 oz.) OREO Cookies, finely crushed (about 4-1/4
cups), divided
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Directions:
1. MIX cream cheese and 3 cups cookie crumbs until well blended.
2. SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on
waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
3. REFRIGERATE 1 hour or until firm. Store in tightly covered container
in refrigerator.
How to Melt Chocolate: Place unwrapped chocolate squares in
microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is
completely melted, stirring every 30 sec.
How to Easily Dip Truffles: To easily coat truffles with the melted
chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2
forks to roll truffles in chocolate until evenly coated. Remove
truffles with forks, letting excess chocolate drip back into bowl.
Place truffles on prepared baking sheet; let stand until firm.
How to Store: Store in tightly covered container in refrigerator.
EASY CHICKEN
STROGANOFF
Ingredients:
2 Tablespoons butter
1 lb. chicken breast, cut in strips
2 cups mushrooms
1 medium onion, chopped
1 can cream of chicken soup
1/2 cup sour cream
4 cups egg noodles
Directions:
1. Cook chicken in 1 Tablespoon butter. Remove.
2. Cook mushrooms and onions in remaining butter.
3. Stir in soup and sour cream. Heat until boiling.
4. Return chicken to the pan. Heat thoroughly.
5. Serve over noodles, with a tossed salad and buttered Italian bread.
BUBBLE PIZZA
Ingredients:
1 1/2 lb. ground beef
1 jar pizza sauce
2 tubes refrigerator biscuits
1 1/2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
Directions:
1. Brown the beef in a skillet and drain.
2. Stir pizza sauce into browned hamburger and simmer until heated
through.
3. Quarter the biscuits and place in a 13-in x 9-in x 2-in greased
baking dish. Top with beef mixture.
4. Bake uncovered at 400 degrees F for 20 minutes.
5. Sprinkle with cheeses and bake 5-10 more minutes.
CROCK POT BURGUNDY
BEEF WITH EGG
NOODLES
Ingredients:
2 1/4-2 1/2 lbs. pot roast
1 can condensed beefy mushroom soup
1 can condensed creamy mushroom soup
1 cup sliced mushrooms or chopped onions (optional)
1/4 cup burgundy wine (or cranberry juice)
Cooked egg noodles
Directions:
1. Trim fat and cut meat into 1-inch pieces. Place in crock-pot.
2. Stir in soups, mushrooms or onions if desired and wine.
3. Cover and cook on high 4-4 1/2 hours or low for 8-9 hours.
4. Serve over cooked egg noodles.
APPLE BUTTER PORK
LOIN
Ingredients:
2 (1 1/2 pound) pork tenderloins
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 Tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions:
1. Preheat the oven to 350 degrees F.
2. Season the pork tenderloins with seasoning salt, and place them in a
9x13 inch baking dish or small roasting pan.
3. Pour apple juice over the pork, and cover the dish with a lid or
aluminum foil.
4. Bake for 1 hour in the preheated oven.
5. While the pork is roasting, mix together the apple butter, brown
sugar, water, cinnamon and cloves.
6. After the hour, remove pork loins
from the oven, and spread the apple butter mixture over them.
7. Cover, and return to the oven for 2 hours or until fork tender.
This is great served with Down Home Baked Beans - recipe follows.
DOWN HOME BAKED BEANS
Ingredients:
1 pound bacon
2 (28 ounce) cans baked beans
1 (12 ounce) bottle chili sauce
1 large sweet onion, chopped
2 cups packed brown sugar
Directions:
1. Preheat oven to 350 degrees F (175 degrees cup).
2. Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown.
3. Drain, crumble and set aside.
4. In a large bowl combine beans, chili sauce, onion, brown sugar and
bacon.
5. Pour into a 9x13 inch casserole dish.
6. Bake in preheated oven for 45 minutes to 1 hour.
BUFFALO CHICKEN CHEESE BALLS
This makes my son, Trey, a
very happy camper. He prefers ranch dressing for dipping, but the Blue
Cheese Dip is to die for! I got this from Big Daddy's House with Chef
Aaron McCargo, on Food Network.
Ingredients:
1 store-bought rotisserie chicken
1/4 cup hot sauce (recommended: Frank's Red Hot)
1 teaspoon ground black pepper
1 3/4 cups sharp Cheddar
1/4 cup freshly sliced scallions
1 cups all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
Vegetable oil, for frying
Blue Cheese Dip:
1 1/2 cups mayonnaise
1/2 cup packed blue cheese, broken up
1/2 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 lemon, juiced
1 teaspoon chopped garlic
Directions:
1. Have oil heated to 350 degrees F.
2. Pick the meat from the chicken and discard the skin. Place the
chicken in a large bowl and add the hot sauce, pepper, cheese, and
scallions, and toss to combine. Roll the chicken into 2-ounce balls,
about the size of a golf ball.
3. Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll
each ball in the flour, then the egg and then the bread crumbs. Set
aside.
4. When the oil is hot fry the chicken balls in batches. Cook for about
2 minutes per batch. Remove the chicken to paper towel lined plate to
drain the excess oil.
5. To make the sauce, combine all ingredients in a large bowl and
adjust the seasoning if necessary. Serve the chicken alongside the
dipping sauce.
BAKED ZITI
Ingredients:
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 Tablespoons grated Parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta,
and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat.
3. Add spaghetti sauce, and simmer 15 minutes.
4. Preheat the oven to 350 degrees F. Butter a 9x13 inch baking dish.
5. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2
sauce mixture, remaining ziti, mozzarella cheese and remaining sauce
mixture.
6. Top with grated Parmesan cheese.
7. Bake in the preheated oven for 30 minutes or until cheeses are
melted.
8. Serve with a tossed salad and toasted buttered onion rolls.
BLUE RIBBON CHILI
Ingredients:
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 Tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
Directions:
1. In a large saucepan over medium heat, combine the ground beef and
the onion and sauté for 10 minutes, or until meat is browned and onion
is tender. Drain grease, if desired.
2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili
seasoning mix and kidney beans.
3. Mix well, reduce heat to low and simmer for at least an hour.
This is excellent served with cornbread.
CORNBREAD
Ingredients:
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
Directions:
1. Preheat oven to 400 degrees F.
2. In a small bowl, combine corn meal and milk; let stand for 5 minutes.
3. In a large bowl, whisk together flour, baking powder, salt and sugar.
4. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter
into prepared pan.
5. Bake in preheated oven for 30 to 35 minutes, or until a knife
inserted into the center of the cornbread comes out clean.
PENNE AND VODKA SAUCE
This is a cheater recipe which produces a really good sauce. Vodka
sauce can take hours to prepare. This one comes close in flavor!
Ingredients:
1 (16 ounce) package penne pasta
2 Tablespoons butter
1/4 pound thinly sliced pancetta bacon, chopped
1/3 cup vodka
1/2 cup heavy whipping cream
1 1/2 cups tomato sauce
1/2 cup grated Parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add
pancetta, and sauté until lightly browned.
3. Add vodka and stir until it is reduced by half, about 4 to 5 minutes.
4. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12
minutes. Stir every few minutes.
5. Stir in pasta, and heat through. Serve with Parmesan cheese, tossed
salad and warm Italian bread.
PAT'S BACON-WRAPPED
ASPARAGUS
This one's from Pat Neely, co-owner of Neely's BBQ, and a co-host on
Food Network.
Ingredients:
1 pound medium asparagus
Extra-virgin olive oil
Freshly ground black pepper
Salt
1 pound hickory smoked bacon (do not use thick cut)
Directions:
Special Equipment: Wooden skewers, soaked in water for 30 minutes
1. Preheat your grill to medium-high direct heat.
2. Trim the asparagus of the woody ends. Place on a sheet tray and
drizzle with olive oil. Season with freshly ground black pepper and
salt.
3. Wrap bacon slices around each asparagus spear. Skewer both ends of
asparagus on each side to secure the bacon. Add 3 to 4 asparagus to
each skewer.
4. Grill skewers on direct heat until the asparagus is tender and the
bacon is crisp about 15 minutes; halfway through the grilling flip the
asparagus. Transfer to a platter, remove the skewers and serve.
EASY CHICKEN CORDON
BLEU
Ingredients:
1 cup milk
1 cup dry bread crumbs
6 skinless, boneless chicken breast halves - pounded to 1/4 inch
thickness
salt and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 Tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup heavy cream
Directions:
1. Preheat oven to 350 degrees F. Place milk and bread crumbs in two
separate shallow bowls.
2. Season the chicken with salt and pepper. Place one slice of ham and
one slice of cheese on each piece of chicken; roll, and secure with
toothpicks.
3. Dip each chicken roll into milk, and then into breadcrumbs.
4. Heat oil in a large skillet over medium-high heat. Brown rolled
chicken on all sides.
5. Arrange the chicken in a 9x13 inch baking dish.
6. In a small saucepan over medium heat, blend soup and cream; season
with salt and pepper to taste.
7. Pour over the chicken. Bake in the
preheated oven for 30 minutes, or until chicken is no longer pink and
juices run clear.
SLOW-BAKED BARBECUED
SHREDDED BEEF
Ingredients:
3 pounds beef roast
2 onions, chopped
2 (12 fluid ounce) cans or bottles beer
6 teaspoons Worcestershire sauce
2 teaspoons liquid smoke flavoring
2 teaspoons garlic powder
2 teaspoons ground black pepper
salt to taste
1 (18 ounce) bottle barbecue sauce
2 cups water
Directions:
1. Preheat oven to 275 degrees F. Place roast in a large roasting pan
and scatter chopped onions over.
2. In a large bowl, combine Worcestershire sauce, liquid smoke, garlic
powder, salt and pepper.
3. Pour in beer, stir and add to roasting pan. Add water to the top of
beef.
4. Cover and cook in oven at 275 degrees F for 4 to 5 hours.
5. When meat is cooked, shred meat with 2 forks, add barbecue sauce and
mix well.
6. Serve on Kaiser rolls with deli cole slaw.
BAKED CORN
Ingredients:
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 (8 ounce) container sour cream
3/4 cup melted butter
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
Directions:
1. Preheat oven to 350 degrees F.
2. Combine the whole-kernel corn, cream-style corn, sour cream, melted
butter, eggs and corn muffin mix.
3. Mix well and pour into one 9x13 inch baking pan.
4. Bake for 35 to 45 minutes.
MOZZARELLA CHICKEN
Ingredients:
1/2 Tablespoon olive oil
4 skinless, boneless chicken breast halves
1/2 teaspoon ground black pepper
1/2 teaspoon minced garlic
1/4 cup minced onion
1/4 cup chicken broth
4 cups spaghetti sauce
1 cup shredded mozzarella cheese
Directions:
1. Heat oil in a large skillet over medium high heat. Saute chicken
breasts for 4 to 5 minutes each side, or until white.
2. Add pepper, garlic, onion and broth.
3. Cover and simmer over medium heat until broth cooks off, about 7 to
10 minutes.
4. Stir in spaghetti sauce, then cover and simmer another 10 minutes,
or until chicken is cooked through and no longer pink inside.
5. Sprinkle cheese on top, cover and cook for another 2 to 3 minutes,
or until cheese is melted.
Serve this with pasta. The Garlic Pasta that follows is a great side
dish.
GARLIC PASTA
Ingredients:
8 ounces fusili (spiral) pasta
6 tablespoons olive oil
2 cloves garlic, sliced
1/2 cup grated Parmesan cheese, divided
1 teaspoon chopped fresh parsley
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente. Drain, then return to pot.
2. Heat oil in a large heavy skillet over medium heat. Saute garlic for
5 minutes. Remove garlic slices, and discard.
3. Pour oil over pasta in pot, and toss to evenly coat.
4. Sprinkle 3/4 of the Parmesan cheese onto pasta, and stir until
evenly distributed.
5. Transfer to serving dish. Sprinkle with remaining Parmesan and
parsley.
RED POTATO SALAD
Ingredients:
3 pounds unpeeled red potatoes
4 eggs
1 1/2 cups mayonnaise
2 Tablespoons milk
2 Tablespoons distilled white vinegar
1/2 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sliced celery
Directions:
1. Bring a large pot of salted water to a boil.
2. Add red potatoes, and cook until tender but still firm, about 15
minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
3. Place eggs in a medium saucepan, and cover with cold water. Bring
water to a boil, and immediately remove from heat.
4. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove
from hot water, cool, peel and dice.
5. In a small bowl, whisk together mayonnaise, milk, distilled white
vinegar, green onions, salt and pepper.
6. Pour the mixture over the potatoes, and mix together with the eggs
and celery.
7. Cover, and chill in the refrigerator approximately 2 hours before
serving.
BROWN SUGAR KIELBASA
Ingredients:
1 (16 ounce) package kielbasa
1 pound bacon
1 cup brown sugar, or to taste
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into halves and wrap each strip around the kielbasa.
3. Arrange on a baking sheet and sprinkle liberally with brown sugar.
4. Bake until bacon is crisp and the brown sugar melted.
TWICE BAKED POTATOES
Ingredients:
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 Tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in
preheated oven for 1 hour.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium
high heat until evenly brown.
3. Drain, crumble and set aside. When potatoes are done allow them to
cool for 10 minutes.
4. Slice potatoes in half lengthwise and scoop the flesh into a large
bowl; save skins.
5. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2
cup cheese and 1/2 the green onions.
6. Mix with a hand mixer until well blended and creamy. Spoon the
mixture into the potato skins.
7. Top each with remaining cheese, green onions and bacon.
8. Bake for another 15 minutes.
SUMMER CORN SALAD
Ingredients:
5 ears corn, boiled or grilled
3 tablespoons olive oil
1 tomato, seeded and diced
fresh cilantro, to taste
1 red onion, chopped
1 green bell pepper, diced
1 lime, juiced
salt
pepper
Directions:
1. Remove kernels with paring knife and place in large bowl.
2. Add tomato, onion, and green pepper. Toss to combine.
3. Add lime juice and olive oil.
4. Snip in cilantro and season with salt and pepper.
5. Serve.
TUNA WITH GARLIC
CHEESE BISCUITS
Ingredients:
2 cans (5 oz each) tuna in water, drained, flaked
1 can (10 3/4 oz.) condensed cream of chicken or cream of mushroom soup
1 1/2 cups frozen mixed vegetables, thawed, drained
2/3 cup milk
1 1/4 cups Bisquick
1/3 cup shredded Cheddar cheese
1/2 cup milk
2 Tablespoons butter or margarine, melted
1/3 teaspoon garlic powder
Directions:
1. Heat oven to 425 degrees F. In ungreased 2-quart casserole, mix
tuna, soup, vegetables and 2/3 cup milk.
2. Bake uncovered 20 minutes.
3. In medium bowl, stir Bisquick mix, cheese and 1/2 cup milk until
soft
dough forms.
4. Drop dough by 6 spoonfuls onto hot tuna mixture.
5. Bake uncovered 10 to 12 minutes or until biscuits are golden brown.
6. Mix butter and garlic powder; brush over warm biscuits.
EASY BASIL CREAM
CHICKEN
Ingredients:
1/4 cup milk
1/4 cup dry bread crumbs
4 boneless skinless chicken breast halves (4 ounces each)
3 Tablespoons butter
1/3 cup chicken broth
1 cup heavy whipping cream
1 jar (4 ounces) sliced pimientos, drained
1/3 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/3 teaspoon pepper
Directions:
1. Place milk and bread crumbs in separate shallow bowls.
2. Dip chicken in milk, then coat with crumbs.
3. In a skillet over medium-high heat, cook chicken in butter for about
5 minutes on each side or until a meat thermometer reads 170° Remove
and keep warm.
4. Add broth to the skillet. Bring to a boil over medium heat; stir to
loosen browned bits.
5. Stir in the cream and pimientos; boil and stir for 1 minute. Reduce
heat.
6. Add Parmesan cheese, basil and pepper; cook and stir until heated
through. Serve with chicken.
This is excellent served with stuffing (Stove Top or other packaged
brand) and broccoli.
SHRIMP SCAMPI
Ingredients:
2 teaspoons olive oil
28 large shrimp, peeled and deveined (about 1 1/2 pounds)
3 garlic cloves, minced
1/3 cup Sauvignon Blanc or other dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
Directions:
1. Heat oil in a large skillet over medium-high heat. Add shrimp; saute
1 minute.
2. Add garlic; saute 1 minute. Stir in wine, salt, and pepper; bring
mixture to a boil. Reduce heat to medium; cook 30 seconds.
3. Add parsley and juice; toss well to coat. Cook 1 minute or until
shrimp are done.
4. Serve with angel hair pasta or thin spaghetti.
GARLIC FRIED CHICKEN
BREASTS
Ingredients:
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed
Directions:
1. In a shallow dish, mix together the garlic powder, pepper, salt,
paprika, bread crumbs and flour.
2. In a separate dish, whisk together the milk and egg.
3. Heat the oil in an electric skillet set to 350 degrees F.
4. Dip the chicken into the egg and milk, and then dredge in the dry
ingredients until evenly coated.
5. Fry chicken in the hot oil for about 5 minutes per side, or until
the chicken is cooked through and juices run clear.
6. Remove from the oil with a slotted spatula. Serve with pasta and
French bread.
CROCK POT CRANBERRY
BEEF ROAST
Ingredients:
1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 Tablespoons butter
2 Tablespoons all-purpose flour
Directions:
1. Place onion soup mix in the bottom of a slow cooker.
2. Place roast in the slow cooker, and top with cranberry sauce.
3. Cover, and cook 8 hours on Low.
4. Remove roast, and set aside. Set slow cooker to High.
5. Whisk together butter and flour, and slowly mix into the liquid
remaining in the slow cooker to create thick gravy. Serve with the
roast.
This is great served with buttered rice or mashed potatoes.
BUFFET MEATBALLS
Ingredients:
1 cup grape juice
1 cup apple jelly
1 cup ketchup
1 can (8 ounces) tomato sauce
1 package (64 ounces) frozen fully cooked Italian meatballs
Directions:
1. In a small saucepan, combine the juice, jelly, ketchup and tomato
sauce. Cook and stir over medium heat until jelly is melted; remove
from the heat.
2. Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and
gently stir to coat. Cover and cook on low for 4 hours or until heated
through. Yield: about 11 dozen.
FOUR CHEESE BAKED
ZITI ALFREDO
This is such an easy way to serve a gourmet meal.
Ingredients:
1 package (16 ounces) ziti or small tube pasta
2 cartons (10 ounces each) refrigerated Alfredo sauce
1 cup (8 ounces) sour cream
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese, divided
1/4 cup grated Romano cheese
1/4 cup minced fresh parsley
1-3/4 cups shredded part-skim mozzarella cheese
Directions:
1. Cook pasta according to package directions; drain and return to the
pan.
2. Stir in Alfredo sauce and sour cream. Spoon half into a lightly
greased 3-qt. baking dish.
3. Combine the eggs, ricotta cheese, 1/4 cup Parmesan cheese, Romano
cheese and parsley; spread over pasta.
4. Top with remaining pasta mixture; sprinkle with mozzarella and
remaining Parmesan.
5. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 5-10
minutes longer or until bubbly.
6. Serve with tossed salad and buttered Italian bread.
CHICKEN RICE
CASSEROLE
Using left-over chicken, this recipe makes a wonderful meal.
Ingredients:
6 Tablespoons butter
8 ounces mushrooms, sliced (3 cups)
1/4 teaspoon dried rosemary
1/2 cup all purpose flour
2 cups chicken broth
1 1/2 cups half and half or whole milk
4 cups chopped cooked chicken
3 cups cooked rice
1/2 cup dry bread crumbs
2 Tablespoons grated Parmesan cheese
1 Tablespoon melted butter
Directions:
1. Preheat oven to 400 degrees F. Grease a 9x13 baking pan.
2. Melt butter in a large saucepan over medium heat.
3. Stir in the mushrooms and rosemary, cook until softened (about 5
min.). Stir in the flour until well blended.
4. Slowly whisk in the chicken broth and the half and half or milk.
5. Bring to a boil, reduce heat and cook until sauce is thickened and
smooth (about five minutes).
6. Mix in the chicken and the cooked rice, combine well. Pour into
prepared pan.
7. Mix together the bread crumbs, Parmesan cheese and 1 Tbsp. melted
butter, stir well. Sprinkle on top of the chicken and rice mixture.
8. Bake for 25-35 minutes, until the sauce is bubbling and the topping
is golden brown.
CHILI DOGS
Make your own chili dog sauce! These beats any canned product I've
tasted.
Ingredients:
1 pound ground beef
1 garlic clove, minced
1 cup tomato juice
1 can (6 ounces) tomato paste
2 Tablespoons chili powder
1 teaspoon hot pepper sauce
1 teaspoon salt
1/4 teaspoon pepper
8 hot dogs
8 hot dog buns, split
Chopped onion and shredded cheddar cheese, optional
Directions:
1. In a large skillet, cook beef and garlic over medium heat until meat
is no longer pink; drain.
2. Stir in the tomato juice, tomato paste, chili powder, pepper sauce,
salt and pepper. Bring to a boil.
3. Reduce heat; simmer, uncovered, for 20 minutes. Keep hot until
serving.
4. Grill or broil hot dogs until heated through. Place on buns; top
with chili. Sprinkle with onion and cheese if desired.
CHICKEN AND BROCCOLI
ALFREDO
Ingredients:
1/2 of a 1 pound package fettuccine
1 cup fresh or frozen broccoli flowerets
2 Tablespoons butter
1 lb. skinless, boneless chicken breast, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
Directions:
1. Prepare the fettuccine according to the package directions in a
3-quart saucepan. Add the broccoli during the last 4 minutes of cooking.
2. Drain the linguine mixture well in a colander.
3. Heat the butter in a 10-inch skillet over medium-high heat.
4. Add the chicken and cook until it's well browned, stirring often.
5. Stir the soup, milk, cheese, black pepper and linguine mixture in
the skillet.
6. Cook until the mixture is hot and bubbling, stirring occasionally.
Serve with additional Parmesan cheese.
SKILLET TACO SUPPER
Ingredients:
1/2 lb lean (at least 80%) ground beef
1 package (1 oz) taco seasoning mix
2 1/4 cups water
1 1/2 cups uncooked wagon wheel pasta (5 1/2 oz)
1 1/2 cups frozen corn
1 can (15 oz) kidney beans or pinto beans, drained, rinsed
1 medium tomato, chopped (3/4 cup)
1/2 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
1 Tablespoon chopped fresh chives
Directions:
1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes,
stirring frequently, until brown; drain.
2. Stir seasoning mix, water, uncooked pasta, corn, beans and tomato
into beef. Heat to boiling; stir.
3. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring
occasionally, until pasta is desired doneness and most of the liquid
has been absorbed.
4. Stir in sour cream. Remove from heat. Sprinkle with cheese and
chives.
5. Cover; let stand 2 to 3 minutes or until cheese is melted.
6. Serve with tortilla chips.
CRISPY BAKED PORK
TENDERLOIN
Pork tenderloin is a great ingredient for simple but tasteful dinner
planning.
Ingredients:
1 pork tenderloin (1 pound), cut crosswise into 1-inch medallions
1/4 cup butter, melted
1/4 cup mayonnaise
4 to 5 teaspoons prepared mustard
1 1/4 cups crushed herb-seasoned stuffing mix
Directions:
1. Flatten pork tenderloin pieces to 1/4-in. to 1/2-in. thickness.
2. In a shallow bowl, combine butter, mayonnaise and mustard; dip
tenderloin pieces, then roll in stuffing crumbs.
3. Place in a greased 13-in. x 9-in. baking pan.
4. Bake, uncovered, at 425 degrees F for 13-16 minutes or until juices
run clear. Let stand for 5 minutes before slicing.
SLOW-ROASTED BEEF
WITH CREAMY MASHED
POTATOES
This is one of the most classic and rewarding uses of stock. Beef takes
on a new dimension of taste and lusciousness when braised in a beef
stock. The braising liquid is then made into a sauce, further enhancing
the rich beef flavor.
Ingredients:
Beef:
6 cups Beef Stock
2 cups water
1 pound boneless chuck roast, trimmed and cut against the grain into 4
slices
2 teaspoons chopped fresh thyme, divided
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Potatoes:
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch pieces
1/2 cup 2% reduced-fat milk
1 tablespoon butter, softened
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
1. Preheat oven to 400°.
2. To prepare beef, combine Beef Stock and water in a saucepan; bring
to a simmer. Place beef in a 13 x 9-inch baking dish; pour stock
mixture over beef. Bake at 400° for 2 hours or until beef is tender.
3. Remove beef from the cooking liquid; cover and keep warm. Strain
cooking liquid through a sieve over a bowl. Place a zip-top bag inside
a 2-cup glass measure. Pour liquid into bag; let stand 10 minutes (fat
will rise to the top). Seal bag; carefully snip off 1 corner of bag.
Drain liquid into a saucepan, stopping before the fat layer reaches the
opening; discard fat. Bring liquid to a boil; reduce to simmer. Cook 20
minutes or until reduced to 1 cup. Remove from heat; stir in 1 teaspoon
thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
4. To prepare potatoes, place potatoes in a saucepan; cover with water.
Bring to a boil. Reduce heat, and cook 12 minutes or until very tender.
Drain. Return potatoes to pan. Add milk, butter, 1/2 teaspoon salt, and
1/4 teaspoon pepper; mash with a potato masher to desired consistency.
Cook for 2 minutes or until thoroughly heated. Serve with beef. Serve
sauce over beef; garnish with remaining 1 teaspoon thyme.
BANANA SPLIT DESSERT
DIP
Ingredients:
1/4 cup(s) of Heavy Whipping Cream
1 cup(s) of Nestle White Chocolate Chips
2 inch piece of vanilla bean split
8 ounce(s) of Philadelphia Brand Cream Cheese
2 large bananas
12 ounce(s) of jar Smuckers Pineapple Topping
2 cup(s) of chopped fresh strawberries
1 ounce(s) of Hersheys Double Chocolate Sundae Syrup
1/8 cup(s) of chopped praline pecans or nuts of choice
Directions:
1. Place cream in a 4 cup microwaveable bowl. Scrape vanilla bean seeds
in cream and drop bean pod in cream to infuse. Heat on high in
microwave about 45 seconds till hot but not boiling. Remove Vanilla
bean and add white chocolate chips, let stand for 15 seconds. Stir
chocolate and cream till smooth and chill on top shelf in refrigerator
for 15 minutes.
2. With a hand mixer whip cream cheese and cream mixture about 45
seconds or more till smooth and fluffy.
3. Spread cream cheese base in bottom of 10 inch deep dish pie plate or
other high edged dish or platter.
4. Drain Pineapple topping slightly to remove most of the liquid, leave
a little for easier spreading.
5. Thinly slice bananas over base. Press down slightly.
6. Spread pineapple topping over bananas, then diced strawberries.
7. Drizzle sundae syrup over strawberries and sprinkle with chopped
praline pecans or nuts of your choice. Refrigerate at this point until
serving or at minimum 30 minutes.
8. Serve with Vanilla Wafer Cookies for dipping.
STUFFED DOGS
Ingredients:
8 kosher-style hot dogs
3/4 cup grated Cheddar
8 strips smoked bacon
8 hot dog buns
Relish
Ketchup
Mustard
Directions:
1. Preheat a griddle to medium heat.
2. Use a paring knife to slice each hot dog almost completely through
the middle lengthwise, leaving the ends still attached but forming a
long lengthwise pocket.
3. Place 1 1/2 tablespoons of the cheese in each of the hot dogs.
4. Wrap each hot dog with 1 slice of the bacon, overlapping the bacon
in a spiral fashion.
5. Place the hot dogs on the griddle, cheese side up, and cook for 3
minutes. Turn the hot dogs on one of its sides and cook for another 3
minutes. Turn the hot dog on the second side and cook another 3
minutes. Finally, turn the hot dogs cheese side down and cook for a
final 3 minutes.
6. To serve, place the hot dogs in the buns and serve with the relish,
ketchup and mustard.
STRAWBERRY SHORTCUT
CAKE
This delicious dessert comes from the Neely's. Easy and sooo good.
Ingredients:
1 (18.25-ounce) box strawberry cake mix
3 cups fresh strawberries, sliced
2 tablespoons cognac
1/4 cup sugar
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)
Fresh strawberries, for garnish
Directions:
1. Preheat oven to 350 degrees F.
2. Follow cake directions as written on cake mix box.
3. Remove from oven and cool cake completely. Meanwhile, in a medium
bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes.
Invert and release cake onto a decorative platter.
4. Whip cream with confectioners' sugar and vanilla at medium-high
speed until it reaches stiff peaks. Do not over whip.
5. Mix gelatin as directed on box. Refrigerate gelatin mix but do not
let it harden, it should cool to a liquid consistency.
6. Using a straw, poke holes all over the cake. Pour gelatin into holes
and spread over the top of the cake.
7. Spread layer of macerated strawberries on top of cake. Spread layer
of whipped cream on top of the strawberries, making pretty swirls and
ripples. Garnish with fresh strawberries. Refrigerate for at least 4
hours.
BARBECUED PEANUTS
These babies are great with cold beer or even lemonade. The whole
family will love them.
Ingredients:
1/3 cup barbecue sauce
2 tablespoons butter, melted
1 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
1 jar (16 ounces) dry roasted peanuts
Directions:
1. In a large bowl, combine the barbecue sauce, butter, garlic powder
and cayenne. Add peanuts; stir until evenly coated. Transfer to a
greased 13-in. x 9-in. baking pan.
2. Bake, uncovered, at 325° for 25-30 minutes, stirring every 10
minutes. Spread on waxed paper; cool completely. Store in an airtight
container. Yield: 3 cups.
CHEESY GARLIC BREAD
This is very similar to bread that I made for folks during our a2z GSEE
trip.
Ingredients:
2 cups shredded cheese – I use a blend of 5 cheeses
1 cup mayonnaise
1/2 cup butter – softened
2-3 cloves garlic – peeled, minced fine
1 loaf French bread – cut in half lengthwise
1 bunch green onions – root and green ends trimmed, chopped
Directions:
1. In a bowl, stir together cheeses, mayonnaise, butter, and garlic
until thoroughly mixed.
2. Spread prepared mixture evenly over the cut side of each bread loaf
half. Sprinkle onions evenly over cheese mixture.
3. Place bread, spread side up, on a cookie sheet or aluminum foil, and
then bake in a 350 degree oven for 7 minutes. Turn oven setting to
broil and broil for 3 minutes.
4. Slice bread into serving-size pieces and serve.
PEACH COBBLER
Ingredients:
1/4 cup melted butter
1/2 cup flour
1 teaspoon baking powder
1/2 cup sugar
pinch of salt
1/2 cup milk
1/2 teaspoon almond extract (optional)
2 cups canned or fresh fruits, with juice
Directions:
1. Preheat oven to 400°F.
2. Pour melted butter into a 9 inch square baking dish.
3. In a medium bowl, stir together flour, baking powder, sugar and a
pinch of salt. Stir in milk and almond extract, if using; mix only
until combined.
4. Pour the batter over the melted butter in the baking dish.
5. Ladle fruit with juice over the top of the batter.
6. Bake in preheated oven for 25-35 minutes, or until batter rises to
the top.
6. Serve as is, while still warm, or top with vanilla ice cream.
SCALLOPED EGGS AND
BACON
A great way to use up left-over boiled eggs. Next time you fix
breakfast, cook up some extra bacon and save it for use in this
delicious dish.
Ingredients:
1/4 cup chopped onion
2 tablespoon butter
2 tablespoon flour
1 1/2 cups milk
1 cup shredded cheddar cheese
6 hard-boiled eggs, sliced
1 1/2 cups crushed potato chips (I use sour cream and onion flavor)
12 slices bacon, crisply fried and crumbled
Directions:
1. Cook onion in butter until transparent.
2. Blend in flour, add milk and cheese, and cook, stirring until cheese
is melted and mixture in slightly thickened.
3. Put a layer of egg slices in bottom of 7x11 inch glass baking dish.
4. Pour half the cheese mixture over eggs, then half the chips, then
half the bacon.
5. Repeat layers. Bake for 30 minutes at 350°.
6. This dish may be made one day ahead and refrigerated overnight. If
made ahead, let the casserole stand at room temperature for 15 minutes
before baking.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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