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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I am delighted to bring an issue today to honor the guys out there on this fine Father's Day. I hope those whose lives you helped to shape show you some kindness today, whether it is a tie, a nice dinner out, or a long-distance phone call. I am sharing some recipes that are special enough for any dad, and many are easy enough for dad to prepare for himself! Happy Father's Day to all of our special guys out there!

I'd love to meet you during our Great Southeastern Escape (GSEE). The dates are August 11 - 17, 2009, and we'll be staying in New Smyrna Beach, Florida. There is one slot left for the beach house, so get with me ASAP if you're thinking of attending. The web site has been updated to detail the trip. You'll find contact email addresses there, too.

The current Monthly Theme topic is Cheese, Please! We're looking for recipes that use cheese. 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 Wednesday, God willing.

Kitchen tools and gadgets at Amazon.com.

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.

"It's not DNA that makes you a father. TLC is thicker than blood to a child."
~Maggie Blackwell, A to Z Recipes

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!

WHEN YOU THOUGHT I WASN'T LOOKING

~Shared by Jim D., WA

A message every adult should read because children are watching you and doing as you do, not as you say.

When you thought I wasn't looking I saw you hang my first painting on the refrigerator, and I immediately wanted to paint another one.

When you thought I wasn't looking I saw you feed a stray cat, and I learned that it was good to be kind to animals.

When you thought I wasn't looking I saw you make my favorite cake for me, and I learned that the little things can be the special things in life.

When you thought I wasn't looking I heard you say a prayer, and I knew that there is a God I could always talk to, and I learned to trust in Him.

When you thought I wasn't looking I saw you make a meal and take it to a friend who was sick, and I learned that we all have to help take care of each other.

When you thought I wasn't looking I saw you take care of our house and everyone in it, and I learned we have to take care of what we are given.

When you thought I wasn't looking I saw how you handled your responsibilities, even when you didn't feel good, and I learned that I would have to be responsible when I grow up.

When you thought I wasn't looking I saw tears come from your eyes, and I learned that sometimes things hurt, but it's all right to cry.

When you thought I wasn't looking I saw that you cared, and I wanted to be everything that I could be.

When you thought I wasn't looking I learned most of life's lessons that I need to know to be a good and productive person when I grow up.

When you thought I wasn't looking I looked at you and wanted to say,'Thanks for all the things I saw when you thought I wasn't looking.'

Each of us (parent, grandparent, aunt, uncle, teacher, friend) influences the life of a child. How will you touch the life of someone today? Just by forwarding this to someone else, you will probably make them at least think about their influence on others Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.

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!

Interesting Health Facts

~Shared by Jim, WA
 
The average human body has 14-18 sq. ft. of skin.
 
Drier skin can harbor 13,000 bacteria/square in. while the arm pit can have 516,000 bacteria/square inch.
 
Most people lose half of their taste buds by sixty years of age.
 
The temporal lobe is the area of the brain that allows humans to hear and understand people speaking.
 
The average human eyelash lives about 150 days.
 
It takes about 20 seconds for a red blood cell to circle the whole body.
 
Every person has a unique tongue print.
 
The thumbnail grows the slowest; the middle nail grows the fastest.
 
The air released from a sneeze can exceed the speed of 100 mph.

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

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

The Monthly Theme topic is: Cheese, Please!

'Ahh, the power of cheese' is more than just a slogan for the American Dairy Association. It is a mantra for many, as cheese is a perfect topping, addition, and main ingredient to many a meal. We love cheese at my house and can never have enough recipes using it. As a matter of fact, one of my daughter's favorite recipes is "Queso Fundido" which is almost exclusively cheese; whereas my son would dive into a plate of "Spicy Beef Quesadillas" stuffed with cheese right now. How about you? What is your favorite recipe that uses cheese? That's what we're doing this month... collecting recipes that feature cheese. Join us in this fun monthly theme topic, won't you? Please join in the fun and send in your Cheese, Please! recipes for this Monthly Theme topic.

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 Cheese, Please!. We will collect them the remainder of this month and post them on the first Sunday of next month. 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.

Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Cheese, Please!.
Please use this email link for submitting all other items for posting: A to Z Recipes.

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

The theme issue for Cheese, Please! has a deadline of June 30, 2009, and will be posted on July 5, 2009.

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

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A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.

To make donations using other methods, go here.

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please, only a2z readers... not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays that occur after December 2009.

Please send your request using this link. Tell us some basic information:

Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)



Here are our June Birthday Babies:

1st Lynn in Manitoba, Canada
2nd Jeanette G. in Thomasville, North Carolina
4th Dorine in Philadelphia, Pennsylvania
4th Aaliyah in Shomolu, Lagos
5th Sandra in Brighton, Missouri
5th Denise in Walkerton, Indiana
5th Lois in River Falls, Wisconsin
6th Lee J. in Chicago, Illinois
7th Margie W. in Lubbock, Texas
7th Patti in Aurora, Nebraska
7th Charlene in Keewatin, Ontario, Canada
7th Linda H. in Mt. Sterling, Kentucky
8th Crystal A. in Robinson, Texas
8th Sophia Rose V. in Bayshore, New York
8th Linda A. in Colorado Springs, Colorado
10th Jannie in Chumuckla-Jay, Florida
10th MaryLou S. in Exeter, Missouri
11th Doe, Oliver, B.C., Canada
11th Charmaine in Florida
13th Carolyn A. in Saint Helen, Michigan
15th Mary Jane M. in Stockton, California
15th Xavier C. in Oxnard, California
15th Irene in Orange, Connecticut
16th John M. in Carrier Mills, Illinois
16th Tia H. in Kentville, NS, Canada
16th Dolores H. in Odessa, Texas
18th Janet S. in Imboden, Arkansas
19th Vivi C. in Christchurch, New Zealand
20th Adryanna M. in Brownsville, Ohio
21st Cindy W. in Missouri
21st Judy B. in Warren, Ohio
21st Brianna M. in Brownsville, Ohio
21st Richard in Fort Worth, Texas
21st Leah M. in St. Catharines, Ontario, Canada
22nd Liz A. in Bakersfield, California
23rd Virginia T. in Laurelton, New York
23rd Judy M. in Canada
23rd Ethel M. in Rock Creek, West Virginia
23rd Cliffa B. in Andrews, Texas
23rd Viola J. in Chattanooga, Tennessee
24th Myles L. in Saint John, N.B. Canada
24th Dee Dee B. in Breckenridge Hills, Missouri
26th Carolyn N. in Castle Hill, Sydney, Australia
26th Sammi in Montgomery, Texas
28th Barb B. in Scranton, South Carolina
29th Tena B. in Fulton, Missouri
29th Kim M. in Rohnert Park, California
29th Nancy M. in Oxford, Alabama
30th Jackie M. in Ormond Beach, Florida
30th LaQueta M. in Hattiesburg, Mississippi

Only birthdays shared using the appropriate link and basic information will be considered for posting.

Golf Poem

~Shared by Rusty, FL

In My Hand I Hold A Ball,
White And Dimpled, Rather Small.
Oh, How Bland It Does Appear,
This Harmless Looking Little Sphere.

By Its Size I Could Not Guess,
The Awesome Strength It Does Possess.
But Since I Fell Beneath Its Spell,
I've Wandered Through The Fires Of Hell.

My Life Has Not Been Quite The Same,
Since I Chose To Play This Stupid Game.
It Rules My Mind For Hours On End,
A Fortune It Has Made Me Spend.

It Has Made Me Yell, Curse And Cry,
I Hate Myself And Want To Die.
It Promises A Thing Called Par,
If I Can Hit It Straight And Far.

To Master Such A Tiny Ball,
Should Not Be Very Hard At All.
But My Desires The Ball Refuses,
And Does Exactly As It Chooses.

It Hooks And Slices, Dribbles And Dies,
And Even Disappears Before My Eyes.
Often It Will Have A Whim,
To Hit A Tree Or Take A Swim.

With Miles Of Grass On Which To Land,
It Finds A Tiny Patch Of Sand.
Then Has Me Offering Up My Soul,
If Only It Would Find The Hole.

It's Made Me Whimper Like A Pup,
And Swear That I Will Give It Up.
And Take To Drink To Ease My Sorrow,
But The Ball Knows...I'll Be Back Tomorrow.

Stand proud you noble swingers of clubs and losers of balls....           
A recent study found the average golfer walks about 900 miles a year.
Another study found golfers drink, on average, 22 gallons of alcohol a year.
That means, on average, golfers  get about 41 miles to the gallon.
Kind of makes you proud. Almost feel like a hybrid.



Top Ten Things You Will Never Hear A Dad Say:

- Well, what do you know? I'm lost. We'll have to stop and get some directions.

- Well, honey, you are thirteen now. I bet you're ready for un-chaperoned car dates!

- I like all of your friends' "Up Yours" attitudes.

- Here are the keys to my new car. Oh, take my credit card, too. Have fun!

- Football? You want to play football? What about figure skating, son?

- Mom and I are going away for the weekend. Would you like to throw a party?

- No, I don't actually know what is wrong with your car.

- Son, let's go to the mall and get you an earring.

- You don't need a job! I have plenty of money for you to spend.

- Father's Day? Don't worry about that. It's no big deal!



Junior had just received his brand new driver's license. To celebrate the special day, the whole family went out to the driveway and climbed into the car for his first official drive. Dad went immediately to the back seat, right behind the newly licensed driver.

"I'll bet you are back there to get a change of scenery, right? After all these months of sitting up here, teaching me how to drive?" Junior said to his dad.

"Nope!" said dad. "I'm going to sit back here and kick the back of your seat as you drive, just like you've been doing to me for sixteen years!"

 
 
Letters

Dear Dad,

$chool i$ really great. I am making lot$ of friend$ and $tudying very hard. With all my $tuff, I $imply can't think of anything I need, $o if you would like, you can ju$t $end me a card, a$ I would love to hear from you.

Love,
Your $on
-------------
The Reply:
--------------
Dear Son,

I kNOw that astroNOmy, ecoNOmics, and oceaNOgraphy are eNOugh to keep even an hoNOr student busy. Do NOt forget that the pursuit of kNOwledge is a NOble task, and you can never study eNOugh.

Love,
Dad



Once there was a little boy who lived in the country.

For facilities, they had to use an outhouse, and the little boy hated it because it was hot in the summer, cold in the winter and stank all the time. The outhouse was sitting on the bank of a creek and the boy determined that one day he would push that outhouse into the water.

One day after a spring rain, the creek was swollen so the little boy decided today was the day to push the outhouse into the creek. So he got a large stick and pushed. Finally, the outhouse toppled into the creek and floated away.

That night his dad told him they were going to the woodshed after supper. Knowing that meant a spanking, the little boy asked why...

The dad replied, "Someone pushed the outhouse into the creek today. It was you, wasn't it, son?"

The boy answered yes.

Then he thought a moment and said, "Dad, I read in school today that George Washington chopped down a cherry tree and didn't get into trouble because he told the truth..."

The dad replied, "Well, son, George Washington's father wasn't in that cherry tree!!"

bareMinerals now on Beauty.com!

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

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

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

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

SWISS AND BACON DIP

Serves 6

8 slices center cut bacon, chopped
8 ounces softened cream cheese
Ѕ cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 Ѕ cups shredded Swiss cheese
3 scallions, chopped
Ѕ cup smoked almonds, coarsely chopped

Preheat oven to 400 degrees F.

Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds.

Variation: Swiss and Bacon Dip with Horseradish – Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.

Source: Rachael Ray, Food Network


BAKED ZITI

Ingredients:
 
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
1 1/2 cups sour cream
6 ounces provolone cheese, sliced
2 tablespoons grated Parmesan cheese
6 ounces mozzarella cheese, shredded

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. Add spaghetti sauce, and simmer 15 minutes.

3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

4. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

5. Bake for 30 minutes in the preheated oven, or until cheeses are melted. Serve with a tossed salad and buttered italian rolls.


FRESH MARINATED VEGETABLE SALAD

Serves 18

3 cups thinly sliced fresh mushrooms
3 cups halved cherry tomatoes
3 cups thinly sliced zucchini
3 cups peeled and thinly sliced carrots
3 cups thinly sliced scallions
3 cups thinly sliced red pepper rings
3 cups broccoli floweretts
3 cups cauliflower flowerettes
3 garlic cloves, split
3 tsp salt
1 1/2 tsp ground pepper
1 1/2 tsp dry mustard
3 tsp chopped fresh chives
6 tb Balsamic Vinegar
3 tb fresh lemon juice
6 tb extra virgin olive oil
Watercress sprigs
Spinach leaves

Prepare the vegetables and set aside. Rub the salad bowl or bowls to be used with the garlic. Combine remaining ingredients except the watercress and spinach and shake well in a covered glass container. Place the vegetables in the salad bowls and pour the dressing over them. Cover the bowls and marinate the vegetables for at least 2 hours in the refrigerator. Serve, drained, with watercress and young tender spinach leaves.


QUICK BABY BACK RIBS

Prep Time: 15 Minutes
Cook Time: 1 Hour  
Ready In: 1 Hour 15 Minutes
Servings: 4  

"This is an easy recipe for ribs which won't be tough, like smoked ribs, or fall off the bone, like braised ribs. These ribs are done the right way, and I've never had better ribs than this."

Ingredients:
1 cup mesquite chips, soaked
1 (2 pound) slab baby back pork ribs
1 teaspoon salt
1 teaspoon freshly ground pepper 1 teaspoon Hungarian paprika
1 teaspoon ancho chile powder
1/2 teaspoon ground thyme
1 cup barbeque sauce

Directions:
1. Prepare an outdoor grill for indirect heat - a pile of charcoal on one side, nothing under the food. Once it is going, throw some soaked mesquite woodchips on it.

2. Remove the membrane from the ribs if the butcher has not already. Combine the salt, pepper, paprika, chile powder and thyme; rub onto the ribs. Cut the slab of ribs in half.

3. Place the ribs over indirect heat, and close the lid. Cook for 20 minutes, then brush with barbeque sauce. Cover, and continue cooking for an additional 30 minutes.

Source: Allrecipes.com


CHIPOTLE MEATBALLS

Serves: 30

1 jar mild chunky salsa, 16 oz.
1 jar seedless raspberry preserves, 12 oz.
2 chipotle chili peppers, canned in adobo sauce
1 teaspoon adobo sauce
ѕ teaspoon dried thyme
1 dash ground cloves
2 pounds cooked frozen meatballs, thawed
1 tablespoon cilantro, chopped (optional)

Place salsa, preserves, chili peppers, adobo sauce, thyme and cloves in food processor; process until smooth.

Place meatballs and chili mixture in Dutch oven. Bring just to a boil over medium heat. Reduce heat to low; cook 15-20 minutes or until meatballs are hot, stirring frequently.

To serve, place in chafing dish or 4-quart slow cooker to keep warm; sprinkle with cilantro.


IMPOSSIBLE PIE

4 eggs
1 cup white sugar
1/2 cup flour
1/4 tsp. salt
1/2 tsp. baking powder
2 cups milk
1 c. coconut
1 tsp. vanilla

Place all ingredients in a blender at one time and blend until mixed.

Pour into a buttered 10-inch pie pan.

Bake in a 350 degree oven for 1 hour.

When done. Crust will be on bottom, custard in the middle and coconut on top.


BESTEST CHILI

Ingredients:

2 1/2 lb. lean chuck, ground
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water

Directions:

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.

2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.

3. Add the garlic and onion, cook and stir until tender.

4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.

5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.

6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.

7. Stir into chili and cook, covered, for an additional 20 minutes.


BACON DOGS

Serves: 10 - 12

1 package hot dogs, cut into thirds
Bacon slices, cut into thirds
Light brown sugar

Preheat oven to 350° F.

Cut wieners into thirds. Cut bacon slices into thirds. Wrap each wiener with bacon. Place folded side down, close together in a flat Pyrex dish and cover with LOTS of brown sugar.

Bake for about 45 minutes. Watch, as they could burn. They are done when bacon is done. Serve with picks.


CHILE-CHEESE CORN

4 cups fresh corn kernels, or frozen, thawed
1 cup Cheddar cheese, grated
8 ounces cream cheese, room temperature
1 can (7 ounce) diced green chiles
2 teaspoons chili powder
2 teaspoons cumin

Preheat oven to 350 degrees F. Butter 1 1/2 -quart baking dish or cast iron skillet.

Mix all ingredients in a large bowl until well combined. Transfer to prepared dish. Bake until bubbling, about 30 minutes.


BACON-WRAPPED STEAK

Ingredients:

12 large garlic cloves, peeled
1/4 cup olive oil
3 tablespoons unsalted butter, cut into small chunks
Kosher salt
3 1/2 teaspoons chopped chives
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme leaves
4 (6- to 7-ounce) filet steaks, about 1 inch thick
4 very thin slices of lean bacon
6-inch wooden skewers or toothpicks, soaked in water 10 minutes and patted dry

Directions:

1. Preheat oven to 400 degrees F.  Place peeled garlic and olive oil in 1-cup, ovenproof ramekin, soufflй dish or custard cup. Cover dish tightly with aluminum foil and place in oven.

2.  Roast on center rack until garlic is golden and very tender and soft when pierced with knife, about 30 minutes (start checking cloves after 20 minutes and then every 5 minutes until done).

3. With slotted spoon, remove garlic from bowl and reserve oil. Place garlic, 1 1/2 teaspoons of the reserved oil, butter and 1/8 teaspoon salt in food processor or blender and process, pulsing machine on and off for 30 seconds or less until garlic is coarsely chopped and blended with butter and oil.

4. Transfer garlic butter to small bowl and stir in 2 teaspoons of the chives. (Garlic butter can be prepared 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before ready to use.)

5. When ready to cook steaks, oil a grill rack and prepare grill. In small bowl, stir together 1 teaspoon kosher salt, coarsely ground black pepper and thyme. Rub both sides of each filet with some of this seasoning.

6. Wrap each steak around its sides with 1 slice of bacon. Skewer bacon in place with wooden skewer or with 2 to 3 toothpicks.

7. Grill steaks until lightly charred on the outside and until bacon is cooked, about 5 minutes per side for medium-rare. When done, remove steaks from fire and place on warm serving plate. Remove toothpicks.

8. Top each steak with 1 generous pat of roasted garlic butter and sprinkle with some of remaining chives. Butter will start to melt and season the steaks. Serve immediately.


OYSTER FRITTERS

1 1/2 teaspoons baking powder
1 cup all-purpose flour
2 eggs, beaten
1 cup milk
1 quart of shucked oysters (with liquor)
Cooking oil for frying

Mix baking powder and flour together in a large bowl.

In another bowl, mix together eggs and milk. Slowly add the egg mixture into the flour mixture while stirring and mix well to form smooth batter.

Add oysters and liquor to batter.

Heat about 2 inches of oil in a deep frying pan until very hot. Scoop out about 3 to 4 oysters for each fritter and fry on both sides until golden brown. Remove from pan with slotted spoon and drain on paper towels.

Serve with Tartar Sauce or Cocktail Sauce.


TRIED AND TRUE BRISKET

Ingredients:

1 (5 or 6 pound) beef brisket
Onion, garlic and celery salt
1 tablespoon liquid smoke
1/4 cup Worcestershire sauce
1 envelope onion soup mix
1 small bottle barbecue sauce

Directions:

1. Marinate brisket in a mixture of the onion, garlic and celery salts and liquid smoke. Rub in well and poke holes in meat to help tenderize it. Marinate overnight or at least 3 hours.

2. Make a pouch of aluminum foil. Put meat in it and add salt and pepper to taste and Worcestershire sauce. Seal pouch well and bake at 275 degrees F for 4 to 6 hours.

3. Open pouch and put onion soup mix and small bottle of barbecue sauce over brisket. Seal pouch again and bake 1 hour longer.

4. Refrigerate for 1 hour before slicing across grain. After slicing, reheat in foil.


CREAMED PEAS

1 can green peas
1/2 cup reserved liquid from peas (drain remaining)
1/4 cup butter or margarine
1/4 cup flour
1/2 cup milk
salt and pepper to taste

Directions:

Melt butter in saucepan, over medium heat. Stir flour into butter and then gradually add the milk and reserved juice to pan, stirring constantly till it thickens. Add peas and salt and pepper. Remove from heat.

Serves 4.


CRABMEAT SALAD

Serves 4

8 ounces crabmeat, flaked
4 ounces rotini noodles cooked, drained and chilled
8 ounces frozen peas blanched and cooled
3 hard boiled eggs, chopped

***Dressing:***
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
2 tablespoons parmesan cheese
1/4 teaspoon Worcestershire sauce
1 tablespoon French dressing
1/4 teaspoon salt
1/2 teaspoon garlic powder
pepper to taste

Directions:
Combine dressing ingredients. Mix with remaining ingredients. Toss well; chill.


CHILI-CHEESE DIP

8 ounces cream cheese
1 can green chilies, chopped
1 cup salsa
1 1/2 cups shredded Cheddar cheese

Beat cream cheese and chilies. Stir in salsa and 1 cup of shredded cheese.

Top with remaining shredded cheese.

Serve with chips or crackers.


OVEN ROAST

This oven roast recipe turns ordinary rump roast into a delicious meal. Rump roast comes from, well, the hindquarters of the animal. It is often underrated but processes wonderful flavor.  With a few simple ingredients we all have in the pantry, this meal will fill your house with an enticing aroma that’ll bring even the fussiest eater to the dinner table. The seasoning consisting of Worcestershire sauce, soy sauce, garlic powder and seasoned salt does most of the work for you.  It’s a great “throw in the oven” meal that you can prepare in advance.

Ingredients:

1 (3 to 4 pound) boneless rump roast
1 1/2 tablespoons Worcestershire sauce
1/2 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon pepper
Water
1/4 cup flour

Directions:

1. Preheat oven to 325 degrees F.

2. Rub roast with Worcestershire sauce and soy sauce; rub next 3 ingredients into meat.

3. Wrap roast tightly in a double thickness of aluminum foil or in heavy-duty aluminum foil and place in roasting pan.

4. Bake for 3 to 3 1/2 hours or until meat is very tender.

5. Carefully unwrap roast, pouring drippings into baking dish. Place roast on a serving platter; keep warm.

6. Measure drippings; add water to make 3 cups. Pour into a saucepan, add flour, and whisk until smooth. Cook over medium heat until thick and smooth, whisking constantly.

7. Serve with the roast and mashed or boiled new potatoes.

Source: Moms Who Think


CHEDDAR BISCUITS

Serves: 5 biscuits

1 cup self-rising flour
1/2 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons mayonnaise

In a small bowl, combine the flour and cheese. Stir in milk and mayonnaise just until moistened.

Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water.

Bake at 425° F for 17-20 minutes or until golden brown.


EASY RICE CASSEROLE

Ingredients:
1 cup uncooked rice
1 can (10-1/2 oz. size) onion soup
1 soup can water
1/2 cup margarine
1 can (4 oz) mushrooms
1 can (8 oz) water chestnuts, sliced (optional)
Salt and pepper to taste

Directions:
Mix all ingredients together in a 2 qt. buttered casserole. Bake for 1 to 1-1/2 hours in a 300F oven.


PIGS IN A BLANKET

These are great dipped into ketchup or mustard - or both!

Ingredients:

1 lb. package hot dogs
1 package crescent rolls
5 slices American cheese

Directions:

1. Split hot dogs lengthwise (don't cut all the way through). Add small strips of cheese in each hot dog.

2. Wrap hot dog and cheese in crescent roll, rolling wide end first.

3. Bake on ungreased pan according to crescent roll package, or until golden brown.


EASY SEAFOOD SALAD

12 ounces angel hair pasta, uncooked
2/3 cup zesty italian salad dressing
3/4 pound small fresh shrimp, peeled, deveined
-OR-
2 cans (6 oz size) crabmeat
1/2 cup thinly sliced green onion, green part only
1/4 cup finely chopped ripe olives
1/3 cup parmesan cheese
parsley,garnish

Cook pasta according to package directions, drain.

Meanwhile in a 10-inch skillet, stir together the salad dressing, shrimp. onion and olives. Heat to boiling. Reduce heat and cook 2 minutes or until shrimp turn pink. Toss in hot pasta and blend well. Sprinkle with cheese and parsley, if desired.


BLACK EYED PEA CORNBREAD

1 pound ground beef
1 cup canned black-eyed peas, drained
1 cup onion, chopped
3/4 cup cream-style corn
1 cup cornmeal
1/2 cup flour
1 cup buttermilk
1/4 cup cooking oil
2 eggs, slightly beaten
1 teaspoon Salt
1/2 teaspoon baking soda
2 jalapeno peppers, chopped
1 cup Cheddar cheese, grated

Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 9x13 inch pan that has been well greased.

Cook at 350° F for 45 minutes, or until done.


SEAFOOD CASSEROLE

Ingredients:

1 can (6 ounce) crabmeat, drained and flaked
1 can (6 ounce) shrimp, drained
1 can (10 ounce) corn chowder
2 cups seasoned bread crumbs, divided

Directions:

1. Preheat oven to 350F.

2. In a medium bowl mix shrimp, crabmeat, chowder and 1/3 cup breadcrumbs.

3. Place in a buttered 1 1/2 quart casserole dish. Sprinkle with remaining breadcrumbs.

4. Bake for 30 minutes or until casserole is bubbly and breadcrumbs are lightly browned.


'TWAS THE NIGHT BEFORE BREAKFAST

Serves 8

1 pound bulk, fresh pork sausage, seasoned as desired
8 slices bread, cubed
2 cups cubed Cheddar cheese (8 ounces)
4 eggs
2 1/2 cups milk
3/4 teaspoon dry mustard
1 (10 3/4 ounce) can condensed or golden cream of mushroom soup
1/2 cup milk

Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels.

Grease a 9 x 13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8 to 24 hours.

Heat oven to 300° F.

Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.

Source: National Pork Board


ANDOUILLE AND RED BEANS WITH RICE
 
With a generous hit of spice and smoke, andouille sausage has long been a favorite ingredient in Cajun cooking. It adds depth of flavor to this simple bean dish. While the beans and rice simmer, prepare and bake a corn bread mix for a quick and easy side.

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
Cooking spray
4 ounces andouille sausage, diced
1 cup chopped red bell pepper
1 cup prechopped onion
1 1/2 to 2 teaspoons salt-free Cajun seasoning
1 teaspoon dried thyme leaves
1/2 teaspoon hot pepper sauce (such as Tabasco)
1 (16-ounce) can dark kidney beans, rinsed and drained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup chopped fresh parsley
1/2 teaspoon salt

Cook rice according to the package directions, omitting salt and fat.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until lightly browned. Using a slotted spoon, transfer sausage to a bowl, and keep warm.

Add bell pepper, onion, Cajun seasoning, thyme, and hot pepper sauce to pan; sautй 3 minutes or until onions are tender. Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans. Add sausage, parsley, and salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally. Serve over rice.

Yield:  4 servings (serving size: about 3/4 cup bean mixture and about 1/2 cup rice)
CALORIES 245 (21% from fat); FAT 5.6g (sat 2.1g,mono 2.4g,poly 0.8g); IRON 2.7mg; CHOLESTEROL 20mg; CALCIUM 41mg; CARBOHYDRATE 37g; SODIUM 900mg; PROTEIN 11.7g; FIBER 4.2g

Source: Cooking Light


SEAFOOD LINGUINE

8 ounces linguine
1 tablespoon olive oil
1/2 cup finely-chopped onions
5 garlic cloves, minced
3 tablespoons dry white wine
1 tablespoon cornstarch
1 cup evaporated skim milk
1/2 teaspoon ground coriander
8 ounces large shrimp, peeled, deveined
8 ounces bay scallops
3 tablespoons snipped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly-ground black pepper

Cook the pasta according to the directions on the package. Drain and set aside.

If necessary, cover to keep warm. Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray.

Add the oil and heat over medium-high heat. Add the onions and garlic.

Cook and stir about 5 minutes or until the onions are golden brown. In a small custard cup, stir together the wine and cornstarch until smooth. Stir the wine mixture and milk into the onion mixture.

Bring the mixture to a simmer over medium heat, stirring constantly. Reduce the heat. Stir in the coriander and cook for 1 minute. Then add the shrimp and scallops. Return to a simmer. Simmer, uncovered, for 3 to 5 minutes or until the shrimp turn pink and the scallops are opaque.

Stir in the parsley, salt and pepper. Serve on top of the hot pasta.


CROCKPOT MORNING CASSEROLE

Start this the night before and breakfast will be ready for you in the morning.

1 32 ounce bag frozen hash brown potatoes
1 pound of bacon diced, cooked or 1 pound cooked ham,   cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 cups shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the crock pot mixture, cover and turn on low. Cook for 10-12 hours.


SCRAMBLED EGGS & LOX BREAKFAST BAGELS

Makes: 2 to 4 servings

4 EGGS
1/4 cup milk
1/4 tsp. salt
Dash pepper
2 tsp. butter
2 bagels, split, toasted
1/4 cup spreadable onion & chive cream cheese
4 thin slices smoked salmon (3 to 4 oz.)

1. BEAT eggs, milk, salt and pepper in medium bowl until blended.

2. HEAT butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.

3. SPREAD bagels with cream cheese. TOP each with 1 salmon slice and 1/4 of the eggs.

For rich creamy scrambled eggs, add 1/4 cup spreadable cream cheese to eggs in skillet just as they begin to set.

Substitute: 4 thin ham slices can be substituted for the smoked salmon.
 
Source: American Egg Board


CRAB QUESADILLAS

Ingredients:

3/4 teaspoon garlic, minced
1/4 cup chopped green onions, white and part green
1 jalapeno pepper, stemmed, seeded, and finely diced
1/2 pound crabmeat, washed, drained well, shredded into bite-size pieces
2 teaspoons light mayonnaise
2 tablespoons fat-free sour cream
4 teaspoons minced fresh cilantro
4 whole-wheat tortillas
3/4 cup shredded, reduced-fat Monterey Jack cheese
Garnish (optional): salsa, fat-free sour cream, avocado

Preparation:

Combine garlic, green onion, jalapeno, crabmeat, light mayo, sour cream, and cilantro in a medium-size bowl.

Place 1 tortilla on a microwave-safe plate and sprinkle a heaping 1/8-cup measure of cheese over the top of the tortilla. Spoon 1/3 cup of crab mixture evenly over half of the tortilla.

Microwave on HIGH for 2-3 minutes or until cheese is melted. Remove from microwave and fold the half without the crab over to make a quesadilla.

Repeat steps No. 2 and No. 3 with remaining tortillas, cheese, and crab mixture.

If desired, brown and crisp quesadillas by heating in a nonstick frying pan over medium heat for 1 minute per side. Serve each quesadilla with desired optional garnishes such as salsa, fat-free sour cream or avocado.

Yield: 4 servings

Nutritional Information:
Per serving: 246 calories, 19 g protein, 25 g carbohydrate, 8 g fat, 3 g saturated fat, 71 mg cholesterol, 6 g fiber, 608 mg sodium. Calories from fat: 29 percent.

Source: Elaine Magee,  MedicineNet.com


JERK-STYLE CHICKEN

1 envelope GOOD SEASONS Italian Dressing Mix
2 Tbsp.  firmly packed brown sugar
2 Tbsp. oil
2 Tbsp.  soy sauce
1 tsp. ground cinnamon
1 tsp.  ground thyme
1/2 tsp. ground red pepper (cayenne)
1   broiler-fryer chicken (2-1/2 lb.), cut up

MIX all ingredients except chicken in large shallow dish until well blended.

ADD chicken; turn over to evenly coat both sides. Cover and refrigerate 1 hour to marinate. Drain; discard marinade.

PREHEAT greased grill to medium heat. Grill chicken 40 to 45 minutes or until cooked through, turning frequently.

Great Substitute
Prepare as directed, using 1-1/2 lb. boneless skinless chicken breasts and decrease the grilling time to 20 to 25 minutes.Safe Food Handling Always cook chicken until no longer pink in the center. The internal temperature should reach between 175°F and 180°F. To visually check for doneness, pierce chicken with a fork. The juices should run clear when the fork is inserted with ease.Use Your BroilerMarinate chicken as directed. Preheat broiler. Place chicken on greased rack of broiler pan. Broil, 5 to 7 inches from heat, 40 to 45 minutes or until chicken is cooked through.

Nutrition Information
Calories  350 Total fat  20 g   Saturated fat  5 g Cholesterol  110 mg Sodium  680 mg Carbohydrate  
4 g   Dietary fiber  0 g   Sugars  3 g Protein  34 g
Vitamin A  6 %DV Vitamin C  0 %DV Calcium  4 %DV Iron  10 %DV


BUFFALO CHICKEN SANDWICHES

Great served with fries and ranch or blue cheese dressing for dipping!

Ingredients:
4 skinless, boneless chicken breast halves
1 (2 ounce) bottle hot pepper sauce
1 (5 ounce) bottle green hot pepper sauce
2 teaspoons paprika, divided 1 red onion, sliced in rings
4 slices tomato
4 leaves lettuce
4 thick slices French baguette, halved

Directions:
1. Preheat oven to Broil.

2. Place chicken in a foil-lined broiling pan. Pour hot pepper sauce and green hot pepper sauce over chicken, then sprinkle with paprika. Top with onion slices.

3. Broil for 15 minutes, or until chicken is no longer pink and juices run clear.

4. Place each breast half on bottom half of sliced baguette; top with tomato, lettuce and top half of baguette to serve.

Serves 4.


NACHO CHIP CASSEROLE

"A mixture of ground beef, diced tomatoes with green chile peppers and condensed cream of mushroom soup is baked inside a crust of nacho-flavor tortilla chips and topped with melted cheese."

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Makes 6 servings

Ingredients:
1 pound ground beef
salt to taste
ground black pepper to taste
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) bag nacho-flavor tortilla chips
6 ounces processed cheese food, sliced

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium skillet over high heat, brown the ground beef and season with salt and pepper to taste; drain fat. Stir in diced tomatoes with green chile peppers and condensed cream of mushroom soup.

3. Cover the bottom and sides of a 9x13 inch baking dish with nacho-flavor tortilla chips. Pour in the meat mixture. Top with remaining tortilla chips and about 12 slices of processed cheese food, or enough to cover the entire surface of the dish.

4. Bake in the preheated oven 15 to 20 minutes, or until cheese is lightly browned.

Source: Safeway


FRUIT SALAD

Ingredients:
24 ounces cottage cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (6 ounce) package orange flavored  gelatin mix
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple chunks, drained

Directions:
1. In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator.

Serves 4.


BLACK-EYED PEA, ARTICHOKE, AND MOZZARELLA SALAD

Makes about 4 (2-cup) servings.

Ingredients:

4 medium artichokes
Juice of 2 lemons
Water
1 tablespoon olive oil
2 cups canned black-eyed peas, drained and rinsed
6 ounces part-skim mozzarella cheese, cut into 1/2-inch cubes
1 cup sliced celery
3/4 cup finely diced red onion
1/2 jar (4 ounces) whole pimiento, juice reserved and cut into 1/4-inch squares
Herbed Vinaigrette (recipe follows)
Bibb lettuce leaves

Preparation:
1. Remove dark outer leaves of artichokes until leaves are pale green. Cut 1-1/2 inches off tops and trim stems. Cut artichokes lengthwise into quarters. Combine lemon juice and water in medium bowl. Place quarters in lemon water. Remove small heart leaves from centers and fuzzy chokes; discard. Cut artichoke quarters lengthwise into thin slices.

2. Heat olive oil in large skillet over medium heat until hot. Add artichokes; discard lemon water. Cook 5 to 7 minutes or until tender and lightly browned. Cool and place in large bowl. Add peas, cheese, celery, onion, pimiento and 1 tablespoon pimiento liquid.

3.Prepare Herbed Vinaigrette. Pour vinaigrette over artichoke mixture; toss gently. Cover; refrigerate 4 hours, tossing twice. Serve chilled or at room temperature over lettuce leaves.

Herbed Vinaigrette

Yield: Makes about 1 cup

Ingredients:

1/3 cup olive oil
2 tablespoons minced fresh basil
2 tablespoons minced fresh oregano
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon black pepper

Preparation:

1.Whisk all ingredients in small bowl until blended.


STUFFED SOUTHWEST CHICKEN BREAST

"A plump butterflied chicken breast marinated in Southwest-style marinade and stuffed with a mixture of black beans, sweet corn, chopped tomato, jalapeсo pepper, Monterey Jack cheese, lime juice, Southwest seasoning, and cilantro. The chicken is roasted to concentrate the irresistible and bold flavors of the great Southwest."

FOR THE SOUTHWEST-STYLE MARINADE:
1/4 cup lime juice
1 tbsp McCormick Southwest Seasoning
1/4 tsp McCormick Ground Cumin
1/2 cup vegetable oil

FOR THE SOUTHWEST STUFFING:
3/4 cup black beans, canned, drained, rinsed
3/4 cup corn, frozen
1/2 cup tomato, seeded, chopped
2 tbsp jalapeno pepper, seeded, minced
1 cup Monterey Jack cheese, 1/2-inch cubes
1 tbsp lime juice
2 tbsp McCormick Southwest Seasoning
2 tsp McCormick Freeze Dried Cilantro
4 chicken breasts, 7-oz. each, boneless, skinless, butterflied

TO PREPARE SOUTHWEST-STYLE MARINADE:
Combine lime juice, seasoning, cumin, and oil, and mix well.

TO PREPARE SOUTHWEST STUFFING:
Combine beans, corn, tomato, jalapeno, cheese, lime juice, seasoning, and cilantro, and mix gently. Eefrigerate until used.

TO PREPARE STUFFED SOUTHWEST CHICKEN BREAST:
Combine Southwest-Style Marinade with chicken breasts. Marinate for at least 4 hours, or up to 24 hours.

WHEN READY TO COOK:
Preheat oven to 350 degrees F.

Place 3/4 cup Southwest Stuffing inside cut portion of each chicken breast.

Bake in 350 degree F oven for 20 to 30 minutes or until internal temperature reaches 165 degrees F and cheese is melted.

SERVING SUGGESTION:
Corn on the cob drizzled with melted butter and seasoned with McCormick Ground Ancho Chile Pepper and McCormick Fine Grind Mediterranean Sea Salt.

Servings: 4

Source: Adapted from a recipe from McCormick


QUICK & EASY PEACH COBBLER

1 1/2 c. Bisquick
3/4 c. sugar
1/2 c. milk
1 tsp. cinnamon
1 stick butter
1 (size 2 1/2) can peaches with syrup

Melt butter in 9 inch cake pan (square). Mix together in small bowl: Bisquick, sugar, milk and cinnamon. Spoon mixture over butter. Place peaches over mixture and pour peach syrup over all. Bake for 30 to 40 minutes at 350 degrees. Serve warm alone or with vanilla ice cream.

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

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


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