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POTATO & HAMBURGER CASSEROLE

~Shared by Patricia, Charlevoix, MI
 
4 potatoes, sliced thin
2 onions, sliced thin
1 pound ground sirloin, crumbled
1 cup uncooked rice
2 celery stalks, chopped
1 can cream of celery soup
 
Layer potatoes, onions, sirloin, rice and celery. Repeat until all ingredients are used, ending with potatoes. Cover with soup.  Cook covered at 350 degs for 1 hour or until potatoes are tender.


CHOCOLATE SWIZZLE NOG

~Shared by Ann, Mims, FL

2 cups milk
1 14 ounce can sweetened condensed milk
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract or peppermint extract
whipped cream or whipped topping

In medium-sized saucepan over medium heat, combine milk, sweetened condensed milk and cocoa. Heat through, stirring constantly. Remove from heat; stir in vanilla or peppermint extract.

Serve warm in mugs topped with whipped cream.

Serves 4.

Note: nice for cool evening or the holidays!
 
Source: http://www.internationalrecipes.net/


"JACKRABBIT" BARS

~Shared by Mary H., Montreal, Canada

This was a favorite trail snack of skier "Jackrabbit" Johannsen, who lived to be 112 years old!  I cut it out of the newspaper some years ago and have made it often!
 
1/2 cup butter or margarine
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup instant rolled oats
1 cup chocolate chips
 
Grease an 8" x 8" baking pan, then flour it lightly.  Preheat oven to 350 degrees F.

Cream butter and sugars. Add eggs and vanilla; beat well.  Mix dry ingredients; add oats and add to creamed mixture.  Stir in chocolate chips.  Spread batter in pan.

Bake for 20 - 25 minutes, or until firm around the edges but still soft in the center.  Cool in pan, then cut into bars or squares.

For more information on Jackrabbitt Johannsen: Laurentian Quebec Heritage


ARIZONA CARNITAS WITH GREEN CHILES

~Shared by Johnny, LA

2 1/2 pounds boneless pork shoulder, cut into bite-size pieces*
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 large yellow onion, cut into thin slivers
1 4-oz. can diced green chiles, undrained
2 cloves garlic, minced
1/2 cup chicken broth
Flour tortillas OR corn tortillas
Shredded Cheddar cheese
Chopped tomato
Sour cream

Cooking Directions
Heat oven to 350 degrees F. Heat 2 tablespoons of the oil in ovenproof heavy large covered pot over high heat. Add half of the pork cubes; sprinkle with half of the salt and half of the black pepper. Cook pork until starting to brown, stirring often. Remove pork. Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary. Drain drippings from pot. Heat remaining 1 tablespoon oil in the same pot over medium heat. Cook onion in hot oil until tender. Stir in undrained chiles and garlic; cook for 2 minutes. Return pork to pot. Add chicken broth. Cover and bake for 1 hour. Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.

Serves 8 to 10.

* This recipe is perfect for pork shoulder, but any economical cut will work well.

Serving Suggestions
Spice up meal times with this traditional and popular Southwestern dish. Shoulder meat is best cooked for longer period of time to make tender. Set the table so that everyone can create their own tortilla-filled meal.

Nutrition Facts
Calories    598 calories Protein    41 grams
Fat    33 grams Sodium    741 milligrams
Cholesterol    120 milligrams Saturated Fat    15 grams
Carbohydrates    32 grams Fiber    2 grams
 

CLASSIC SPANISH SANGRIA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice
 
Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.

When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.



AVOCADO MELON SALAD & PICANTE HONEY DRESSING

~Shared by Linda H., Rosharon, TX

You have to try this one.  I just gobbled it up for dinner!  It is an unusual combination that is excellent!

Prep: 20 minutes
Serves: 6

1/2 cup Pace® Picante Sauce
3 tbsp. honey
2 tbsp. lime juice
1 tbsp. vegetable oil
3 cups spinach leaves torn in bite-size pieces
2 cups cubed cantaloupe
1 large avocado, peeled, pitted and cut into cubes
1/4 cup toasted slivered blanched almonds

Directions:

MIX picante sauce, honey, lime juice and oil in small bowl.

TOSS spinach, cantaloupe, avocado and picante sauce mixture in large bowl until evenly coated. Sprinkle with almonds. Serve immediately.

TIP: To toast almonds, arrange almonds in single layer in shallow baking pan. Bake at 350°F. for 10 min. or until lightly browned.

Nutrition Information
using Pace Picante Sauce Calories 170, Total Fat 10g, Saturated Fat 1g, Cholesterol 0mg, Sodium 166mg, Total Carbohydrate 19g, Dietary Fiber 4g, Protein 3g, Vitamin A 67%DV, Vitamin C 46%DV, Calcium 4%DV, Iron 6%DV

Source: Campbell's Kitchen



CHICKEN AND SHRIMP JAMBALAYA

~Shared by Jim D., WA

Serves 4 to 6
 
Because andouille varies in spiciness, we suggest tasting a piece of the cooked sausage and then adjusting the amount of cayenne in the jambalaya to suit your taste. If you can’t find andouille, try tasso, chorizo, or linguiзa; if using chorizo or linguiзa, consider doubling the amount of cayenne. The onion, celery, bell pepper, and garlic can be chopped by hand instead of in the food processor. The shrimp don’t need to be deveined, but you can do so if you prefer. If you’re serving only four people, you may choose to skip the shredding step and serve the chicken on the bone.

INGREDIENTS
1 medium onion, peeled, ends trimmed, and quartered lengthwise
1 medium rib of celery, cut crosswise into quarters
1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
5 medium cloves of garlic, peeled
2 teaspoons vegetable oil
4 bone-in, skin-on chicken thighs
8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
1 1/2 cups long grain white rice (10 ounces)
1 teaspoon table salt
1/2 teaspoon fresh thyme , minced
1/4 teaspoon cayenne pepper (see note)
1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
1 cup clam juice
1 1/2 cup low-sodium chicken broth
2 bay leaves
1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
2 tablespoons fresh parsley , minced
 
DIRECTIONS
In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.
 
Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer. Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate and set aside.
 
Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes. Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine. Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more; transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about
5 minutes more.
 
While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.
 
Source: America's Test Kitchen


MUESLI BAGELS - ABM

~Shared by Doe, Oliver, B.C., Canada

Makes 8
Preheat 400 
Preheated baking stone or baking sheet lightly greased

There’s more crunch in every bite when you add a coat of muesli to the tops of these bagels.

1 1/4 c water 
1 tsp salt  
2 tbsp honey 
2 3/4c flour 
1 c muesli 
1/2 c raw sunflower seeds 
2 tsp bread machine yeast

Measure ingred into baking pan in order recommended, select dough cycle. Remove dough to a lightly floured surface, cover with a lg bowl & let rest for 10-15 mins. Shape the dough into a round cylinder 12 inches long. Cut into 8 portions 11/2 inches wide. Push thumbs thru the centre of each piece & pull into a bagel shape, rounding all the surfaces. Place dough on prepped baking sheet, cover & let rise for 30-45 mins til dbled. Bring a lg pot of boiling water & 1 tbsp sugar to a gentle yet full boil. Immerse bagels in water one at a time, turning upside down. Hold under the water for 20 sec with a skimmer or lg spoon until the dough becomes a little puffy. Bake on preheated baking stone in preheated oven for 15 mins until the bagels sound hollow when tapped on the bottom. Variation- Add 1/4c each sunflower seeds & raisins. Tip- Pre-packaged boxed Muesli cereals contain extra fat & sugar & may result in a completely different bagel. Choose lower fat unsweetened varieties.


MACARONI AND CHEESE

Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

1 cup macaroni
1-1/2 cups small curd cottage cheese
1-1/2 cups shredded cheddar or American cheese
1/4 cup grated parmesan cheese
 
Cook macaroni according to package directions and drain.  Combine cottage cheese and both cheeses.  Combine macaroni with cheese mixture.  Spoon into greased 2-quart baking dish.  Bake covered at 350 degrees for 30 minutes.
 

TURTLE CAKE

~Shared by Mary S., Nashville, TN

1 German Chocolate Cake mix
3/4 cup butter, melted
1 (14 oz.) bag caramels
1/2 cup evaporated milk
2 cups nuts
1 cup chocolate chips

Prepare cake mix per package directions, place half the mixture in a greased 9 x 13" pan. Bake at 350° for 15 minutes. In a sauce pan, heat evaporated milk, caramels, and butter till caramels melt. Stirring constantly over low heat. Pour this mixture over baked cake. Sprinkle with 1 cup nuts and all of the chocolate chips. Pour remaining batter over this. Sprinkle the rest of the nuts over the top. Bake at 350° for 20 minutes. No frosting is necessary.


CINNAMON RAISIN BARS

~Shared by Treva, NC      

1/4 c. soft shortening
1 c. packed brown sugar
1 egg
1 & 1/2 c. flour
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1/2 tsp. cinnamon

Cream first 3 ingredients together. Sift together all other ingredients. Add dry ingredients alternately with 1/2 cup HOT strong coffee. Stir well.

Blend in:
1/2 c. raisins
1/2 c. chopped nuts

Place in greased 13 x 9 inch oblong pan. Bake at 350 degrees for 18 to 20 minutes. While still slightly warm frost with thin powdered icing sugar.

Cut into about 2 dozen bars.


1950'S-STYLE MEAT LOAF

~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP

INGREDIENTS:
1-1/2 pounds ground beef (chuck is best)
1/2 pound ground pork sausage (seasoned or not)
2 eggs, lightly beaten
1 cup fine bread crumbs
1 large clove of garlic, pressed
1/2 cup minced sweet onion
1/4 cup minced green bell pepper
1 tsp dried oregano, crushed
1 teaspoon kosher salt
Freshly ground pepper to taste
1 Tbs Worcestershire sauce
1 package dry Lipton's Onion Soup mix
1/2 cup milk
1 (6-ounce) can tomato paste, divided use
2 to 4 strips bacon, cut in half (optional)

PREPARATION:
Preheat oven to 350 degrees.

Combine ground beef, pork sausage, eggs, bread crumbs, garlic, sweet onion, bell pepper, oregano, kosher salt, pepper, Worcestershire sauce, onion soup mix, milk, and half of the tomato paste.

Basic Meatloaf Recipe

Gently mix only until combined. Do not overwork the meat or it will become tough. Form into a loaf. Cover with the remaining half can of tomato paste. Weave the bacon strips over the top.

Bake 1 hour. Let meatloaf rest 15 minutes before cutting to serve.

Yield: 6 servings


BUFFALO WINGS

~Shared by Jim H., Calgary, Alberta, Canada

Measurements are not critical. The vinegar makes it aromatic. The lemon gives it tang. The red hot gives it bang. The honey softens the blow. I don't remember which website I got this from 2-3 yrs ago.

25 min; 10 min prep

SERVES 1 -100

1 (12 ounce) bottle Frank's red hot sauce (trust me!)
2 tablespoons butter or margarine
1 tablespoon vinegar (garlic wine)
1 tablespoon honey
1 tablespoon lemon juice
Tabasco sauce (optional)
6-9 lbs chicken wings, 'drumettes' (or cut whole wings into pieces do not use the wing tip!)

Put all the ingredients in a sauce pan and simmer on LOW heat until it is all melted/mixed well. When you first taste it, it's kind of'nasty'. It seems to mellow while your deep frying the chicken. Keep it warm while doing the chicken.

Deep fry the chicken in peanut oil at 350 deg. a few at a time (7-9). When the 'wingettes' are golden brown and floating, they are done. coat the wings and stand back to keep from getting trampled by the crowd.

Source: Recipezaar


PIZZA CRUST

~Shared by Pam, Swanton, OH

This recipe was brought home from school by Peter*.  We loved to create homemade pizza but we always used pre-made crust from the store until we found this.  We played around with this recipe, trying new ideas until we found the crust we liked best. 

Unfortunately, Pam and Bill liked one crust and Pete and Elizabeth liked a different one, so we ended up making both crusts every time we made pizza.

Pam and Bill prefer a thin, whole wheat crust, Peter and Elizabeth prefer a thick, white crust.  Follow the recipe using either whole wheat flour (or oat bran blend flour) or plain flour depending on your preference.

Ingredients                                    

1 package dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt (optional)
2 tablespoons vegetable oil
2 1/2 cups flour (1 1/2 white and 1 whole wheat)

Put the dry yeast into a bowl and add warm water and sugar.  Stir until yeast and sugar are dissolved. Let sit for about five minutes. Add salt and oil, mix.  Slowly add flour until the mixture forms a ball. Pat the ball until it’s smooth. 

Turn on oven to 4250 F Get out your pizza pans.  Rub a little oil on your hands and on the pizza pans.  If you want a thin crust, divide the dough into halves.  If you want a thick crust don’t divide the dough.  This recipe makes enough dough to make one large or two small thick pizza crusts, or two large thin pizza crusts.

Place the  dough ball into the middle of the pizza pan.  Spread it out to the rim.  To form edges, press the dough up against the sides of the pan with  your thumbs.

Cook the crust for about 10 minutes.  Remove and add the sauce, (secret ingredient is freshly grated Romano or Parmesan cheese sprinkled in your favorite spaghetti sauce - we use Prego®) and toppings then put grated Mozzarella cheese on top.  Bake until cheese is melted. (about 15 minutes)

*Pete is our son whose expertise lies more toward the eating end than the preparation.

Source: From Pam and Bill's family cookbook


PEANUT BUTTER DIPPED S'MORES WITH GRILLED BANANAS

~Shared by Jessica, Corfu, Greece

Here's also a link to my blog, Prospero's Cellphone, which is about my life and times in Corfu.

What You Need (Makes 2 Sandwiches):

2 Sheets of Honey Graham Crackers
2 Tbsp Peanut Butter (My favorites are Skippy All-Natural or Justin’s)
1/2 Cup Chocolate Chips
2 Tbsp Marshmallow Fluff
1/2 Banana

1. Break the 2 sheets of graham crackers in half.  Set Aside.  Then in a small bowl place the peanut butter.  Melt the peanut butter in the microwave for about 45 seconds or until super smooth and creamy.  Drop each graham cracker into the peanut butter.  Be sure that the cracker is coated completely.  Then place them onto a piece of wax paper and place in the freezer for about 20-30 minutes.

2. Once the peanut butter has become hard, pour the chocolate chips into a microwave bowl.  Melt in the microwave in 30 seconds intervals until the chocolate is smooth.  Then spread a layer of melted chocolate onto the peanut butter coated squares.  Place back in the freezer for about 15-20 minutes or until the chocolate has become hard.

3. Then, heat a small greased sautee pan on low-medium heat.  Toss the banana slices into the pan and brown on both sides.  Set aside.

4. Then remove the grahams from the freezer and spread a thin layer of marshmallow fluff on top of the chocolate portion.  Then add the bananas.  You can serve it open faced or make into a sandwich.

Source: delishyourdish.com


ORANGE COCONUT DIP FOR APPLES

~Shared by Marilyn, Canton, OH

1 cup low fat cottage cheese
3 Tbsp. orange juice
2 Tbsp. flaked coconut
1 Tbsp. sugar
1 teaspoon grated orange zest
1/4 teaspoon ground ginger
Red Delicious and Granny Smith apple wedges

In blender or food processor, blend cottage cheese until smooth.

Add orange juice, coconut, sugar, orange zest, and ginger; blend until well combined.

Chill at least 30 minutes. Serve with apple wedges.

Makes 1 1/4 cups dip


BRANDON DUNN'S* MEATLOAF

~Shared by Johnny, LA

(*Sport Newscaster)
 
1 1/2 pounds lean ground beef
1 cup soft fine bread crumbs
1 large egg
1/2 cup catsup (plus more for topping)
2 teaspoons spicy brown mustard or Creole mustard
1 medium sweet onion finely chopped
1/2 red bell pepper, finely chopped
1 teaspoon of Cajun or Creole seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
 
Heat oven to 350.

Combine all ingredients in a large bowl, work together with hands until thoroughly blended.Pack into a meatloaf pan or a 9x5x3 inch loaf pan and bake for 1 hour.

If desired, spread about a 1/2 cup of catsup on the top of the meatloaf about 15 minutes before the meatloaf is done.


4-H CORN SPECIAL

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 pound ground beef
1 small onion, finely chopped
1 1/2 cups cooked rice
2 cups seeded, chopped fresh tomatoes
2 cups fresh, frozen or canned sweet corn
salt and pepper to taste
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 cup crushed saltine crackers
1/4 cup butter or margarine, melted

In a large skillet, brown beef and onion; drain. Stir in rice, tomatoes, corn, salt, pepper, Worcestershire sauce and hot pepper sauce. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Combine cracker crumbs and butter; sprinkle on top. Bake at 350 degrees F for 30 minutes.


SANDY'S STUFFING BALLS

~Shared by Linda H., Rosharon, TX

ѕ cup water
1/3-cup butter, melted
1 cup shredded cheese*
1 pkg (any flavor) Stuffing Mix (box)
1 egg, beaten

Preheat oven to 350, in large bowl blend together egg, butter and water.  Stir in stuffing crumbs and sauce mix packet, and cheese until well blended.

Press and shape in to 1-inch balls, place on greased baking sheets and bake 12 minutes or until golden brown. Serve warm.

Makes about 12 doz. 

May be baked ahead, refrigerated or frozen - reheat to serve.

*Swiss cheese works well with the Chicken Flavor and Cheddar works well with the Herb Flavor


SPINACH, BLACK BEAN AND CORN QUESADILLAS WITH PICO DE GALLO

~Shared by Jim D., WA

1 Tbsp. olive oil
1 15 oz. can black beans, drained
1 10 oz. package frozen spinach, thawed
1 cup frozen corn, thawed
One quarter cup fresh cilantro, chopped
1 tsp. ground cumin
6 - 8 flour tortillas
2 cups cheddar and Monterey Jack cheeses, grated

Heat olive oil in a skillet and add black beans, spinach, corn, cilantro and cumin. Cook for several minutes. Spoon onto one side of each flour tortilla and sprinkle with cheese. Fold over and place back in skillet over low heat just long enough to melt cheese. Slice in half and serve with Pico de Gallo.

The Skinny: Please feel free to use fresh spinach and corn if it is available. We are entering the wonderful days of summer here in Virginia when many veggies are available fresh and we intend to take full advantage of this situation. Use low fat or fat free tortillas and low fat cheese.

Pico de Gallo

2 cups Roma tomatoes, chopped
1 small onion, chopped
One quarter cup fresh cilantro, chopped
2 serrano or jalapeno chiles, seeded and chopped
1 clove garlic, minced
One third cup Mexican beer
1 Tbsp. fresh lime juice
Salt to taste

Combine all ingredients and mix well. Allow to sit for a couple of hours before serving to allow flavors to blend. We do not put our salsas in the refrigerator because tomatoes hate the refrigerator and you will lose lots of the flavor.

The Skinny: Use light beer. It is still kind of early in the season but please use fresh garden tomatoes if you are lucky enough to have some now.


BANANA SPLIT CHEESECAKE

~Shared by Doe, Oliver, B.C., Canada

2 1/2 c graham crumbs  
3/4 c melted butter  
4 c icing sugar  
2 - 8 oz cream cheese 
8 oz can crushed pineapple, drained          
3 med bananas, quartered 
12 oz Cool Whip, thawed          
8 maraschinos, halved           
1/4 c choc syrup 
1/2 c pecan halves

Blend melted butter with graham crumbs and press into bottom of 9x12 pan. Blend the icing sugar and cream cheese tog until smooth. Spread over graham crumb layer. Layer the crushed pineapple and the bananas over cream cheese layer. Then spread the whipped topping over top. Decorate with maraschino cherry halves. Sprinkle with pecans.  Drizzle choc syrup over top. Chill for at least 4 hrs then serve.


RANCH CHICKEN AND RICE

~Shared by Treva, NC

2 cup of uncooked instant rice
1-1/4 cup milk
1 cup water
1 envelope ranch dressing mix
1 lb. boneless, skinless chicken breasts; cut into 1/2" strips
1/4 cup butter or margarine; melted
paprika

Place rice in a greased shallow 2 quart baking dish. In a bowl, combine the milk, water and salad dressing mix; set aside 1/4 cup.  Pour remaining mixture over rice. Top with chicken strips. Drizzle with butter and remaining milk mixture. Cover and bake at 350 for 35 to 40 minutes or until rice is tender and chicken juice run clear.  Sprinkle with paprika.


SCALLOPED IRISH POTATO PIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP

6-8 potatoes, peeled
6 bacon strips
3-4 leeks
salt and pepper to taste
one cup grated Cheddar cheese 

Preheat oven to 400°F.

Cook the potatoes in boiling water until tender. Drain.

In a skillet, fry bacon until crisp and drain well on paper towels.

Trim leeks so that you have the white part and a small amount of green. Wash well, and slice thinly. Add leeks to skillet and sautй over medium heat until soft.

Slice the boiled potatoes, and arrange half in the bottom of a pie plate. Season with salt and pepper. Layer with bacon, leeks and one half of the cheese. Cover with remaining with remaining potatoes and season again. Sprinkle with remaining cheese. Bake for 30 minutes or until top is browned and cheese is melted

Makes 6 servings


STEAK AND DRUNKEN MUSHROOMS

~Shared by Jim H., Calgary, Alberta, Canada

From Rachael Ray's mag. This is so good with some mashed potatoes to soak up the "beer gravy", as I call it. ~by Brisket in Roses

25 min - 10 min prep

Serves 4

3 tablespoons butter
32 ounces sirloin steaks, pounded 1/2 inch thick
salt and pepper
8 ounces mushrooms, sliced
2 shallots, finely chopped
1 garlic clove, finely chopped
1 cup beer, preferably Bass Ale
1 dash worcestershire sauce

In a large heavy skillet and melt 1 tbsp butter over medium high heat.

Season steaks with salt and pepper and add to pan weighing down with another heavy skillet.

Cook until browned on both sides, about 1-1/2 minutes on each side. Transfer to a large platter and cover loosely with foil.

In same skillet, add mushrooms, shallots and garlic. Cook stirring frequently until mushrooms are soft and shallots are translucent.

Reduce heat to medium, add beer and simmer until liquid is reduced by half, about 3 minutes.

Remove from heat and beat in remaining butter and the Worcestershire sauce. Top steak with mushroom mixture.
 
Source: Recipezaar


CHICKEN ORZO SOUP

~Shared by Rita K., Niceville, FL

I got a new cookbook for my birthday called “An American Celebration”, Recipes and Traditions of Celebration, Florida.   Here's a recipe I think sounded good from this book. 

3 tbsp. butter
ѕ cups chopped onion
Ѕ cup orzo
5 cups water
1 chicken bouillon cube
1 cup chopped carrots
Ѕ cup sliced celery
1 large whole chicken breast, boned & chopped (about 2 cups)
1 cup half-and-half
2 tbsp. sherry
ј tsp. salt
ј tsp. pepper

Melt the butter in a large saucepan or Dutch oven.  Add the onion and sautй until tender.  Add the orzo and sautй until the rice is lightly browned.  Stir in the water, bouillon cube, carrots, celery and chicken.  Bring to a boil.  Cover and reduce the heat.  Simmer for 20 minutes.  Remove from the heat and stir in the half-and-half, sherry, salt and pepper.
 

COUNTRY NOODLE CASSEROLE
 
~Shared by Larry J., Spring Hill, TN

INGREDIENTS:

1/2 pound sliced bacon
16-ounce package very fine egg noodles
3 cups cottage cheese
3 cups dairy sour cream
2 cloves garlic, crushed
2 onions, mined
2 Tablespoons Worcestershire sauce
Dash liquid hot pepper seasoning
4 teaspoons salt
3 Tablespoons horseradish
1 cup grated Parmesan cheese
Extra sour cream

TO PREPARE:

Fry bacon until crisp; drain on paper towels and crumble.  Cook noodles in boiling salted water until tender, according to package directions; drain well.  Mix all remaining ingredients, except Parmesan cheese and extra sour cream, in a large bowl.  Add noodles and bacon and toss with two forks until well mixed.  Turn into a deep 3-1/2 quart buttered casserole.  Cover and bake in a 350 degree oven for 30 to 40 minutes, or until heated through.  Remove cover, sprinkle surface with 1/4 cup Parmesan cheese, broil until golden.  Serve remaining Parmesan to sprinkle over each portion, and extra sour cream if you wish.

NOTE:  This dish may be prepared ahead of time and cooked just before serving.

SERVES:  12

Source: "Little Rock Cooks...Recipes Handed Down from Generation to Generation"


CELERY VICTOR

~Shared by Pat, Merritt Island, FL

(6 servings)

Celery is way overlooked as a vegetable and can be quite good depending on preparation, etc.  The following is pretty good and I am looking for some more celery recipes that I've found over the years that sounded good.

3 celery hearts
1 can (13 3/4 oz) chicken broth
1 1/2 C French or Italian salad dressing
1/4 tsp seasoned salt
lettuce shredded (opt.)
anchovy filets
pimento strips
water cress (opt)

Wash celery hearts and trim off leafy tops to uniform 6-7” length. Split hearts through from top to bottom into two or four pieces, depending on size.  Lay sections side by side in large, shallow baking dish.  Pour on chicken broth and bake covered in 400F oven for 30 to 40 minutes or until tender, but not soft.  Remove from oven and drain off broth, reserving it for another occasions.

Combine salad dressing with seasoned salt and pour over celery.  Cover and marinate in refrigeraotr for 3 hours or more.  At serving time arrange shredded lettuce on salad plates.  Lift celery from dressing and arrange on top.  Sprinkle with pepper.  Top with anchovy, pimento and chopped cress.


HAPPY CAKE

~Shared by Johnny, LA

Here’s something I bet you never noticed. But once I point it out, you’ll never fail to notice it again. A small, family-owned bakery is a happy place. Think about it. When was the last time you walked into a bakery and found a cranky person? It just doesn’t happen. The people behind the counter are cheerful. The customers are cheerful. Even the sounds and the smells of the place -- totally cheerful.

I bet if a study was done on the air quality of a bakery, pheromones would be found. One of the happiest recipes in my grandmother’s arsenal is this one. It’s actually a pound cake, but Gram called it Szczeessliwe ciastko. Roughly translated into English, that means -- you already guessed it, didn’t you? "Happy Cake". This is distinguished by its sunny yellow color and by the fact that it’s impossible to eat a slice and not feel happy.

1 pound cake flour (3 cups)
1 pound eggs (about six)
1 pound (4 sticks) unsalted butter, softened (don’t substitute)
1 pound (about 2-1/4 cups) sugar
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon baking powder

Preheat the oven to 325 degrees. Grease and flour a bundt or tube pan. Beat the butter until light and gradually add the sugar, vanilla and then the eggs, one at a time. With mixer on low, add the buttermilk. Sift together all the dry ingredients and add slowly. Pour the batter into the pan and bake for about 1 hour and twenty minutes, until a thin blade or toothpick comes out clean


CHOCO-PEPPERMINT SMOOTHIE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4 scoops Peppermint Ice Cream
1 1/2 cups Milk
2 drops Peppermint Extract
1 tsp Vanilla Extract
4 Tbls. BITTERSWEET Chocolate Syrup
 
Combine in a blender container and blend until no white shows. Serve immediately.


BLUE CHEESE & BEEF PASTA

~Shared by Linda H., Rosharon, TX

Hot or cold, this pasta makes a wonderful summer dish!

* 1 tsp olive oil
* 12 oz beef tenderloin
* 8 oz radiatore pasta, cooked and cooled
* 1 cup white mushrooms, sliced
* 1/2 small red onion, thinly sliced
* 1 can artichoke hearts (13.75 oz), drained
* 1 cup frozen peas, thawed
* 1 red bell pepper, sliced into short, thin strips
* 3/4 cup Litehouse® Bleu Cheese Dressing (substitute: Litehouse® Lite Bleu Cheese or Litehouse® Big Bleu Dressing)
* Salt and freshly ground black pepper
* Lots of sprinkled bleu cheese on top
* Sour rye bread and garlic butter.

1. Heat olive oil over medium heat.

2. Add steak; cook 7-9 minutes or until desired doneness, turning once. Cut beef into 1/4 inch slices.

3. Using the same pan, saute mushrooms and onions until tender, about 5 minutes.

4. Mix beef, pasta, artichokes, mushrooms, peas, red pepper and toss with Litehouse® Bleu Cheese Dressing.

5. Season to taste with salt and pepper.

6. Serve warm or refrigerate and serve as a cold salad.


CAESAR SANDWICH

~Shared by Jim D., WA

Serves 4.

* 3/4 pound cooked Peppered Pork Roast, thinly sliced
* 3 cups chopped romaine lettuce
* 1/2 cup creamy Caesar salad dressing
* 1/4 cup grated Parmesan cheese
* 1 8-10 inch round loaf focaccia

Directions
Toss lettuce with dressing and cheese, set aside.

Slice focaccia horizontally; cut into 4 wedges.

Layer pork and then lettuce on focaccia bottoms.

Place focaccia tops over lettuce.

Use leftover Peppered Pork Roast (in main dish category).

Serving Suggestions
Using thinly sliced Peppered Pork Roast, this sandwich makes a tasty meal with dill spears and apple wedges.
http://www.foodreference.com/html/peppered-pr.html

Source: FoodReference.com


CHILI-SOUP WARMER

Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

1 (10 ounce) can tomato-bisque soup
1 (10 ounce) can chili
1(10 ounce) can fiesta nacho cheese soup
1 (15 ounce) can chicken broth
 
In saucepan, combine all soups and broth.  Add amount of water to produce desired thickness of soup.  Heat and serve hot with crackers.


JOE FROGGERS
(Old-Fashioned Molasses Cookies)

~Shared by Treva, NC

(This is a big, flat, old-fashioned soft molasses cookie, supposedly created by an elderly man fondly known as Uncle Joe. The cookies were said to somewhat resemble the frogs in the pond near Joe’s house, and subsequently became known as Joe Froggers. In a tightly covered box or jar, Joe Froggers can be kept for 2 or 3 weeks.)

4 cups flour
1 1/2 teaspoons salt
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice

1 cup molasses
1 teaspoon baking soda

1/2 cup shortening, softened
1 cup sugar
1/2 cup water

In a medium bowl, sift together  3 1/2 cups of the flour, salt, ginger, cloves, nutmeg and allspice.

In a smaller bowl, stir the molasses and soda together until the mixture stops foaming.

In a large bowl, cream shortening and sugar until light and fluffy. Add molasses and beat until well-mixed. Beat in water. Stir in the flour mixture, about 1 cup at a time, beating well after each addition, and continue to beat until the dough is smooth. Cover with wax paper or plastic wrap and refrigerate overnight, or at least 8 hours.

Preheat the oven to 375 degrees F.

Sprinkle a board with the remaining 1/2 cup of flour, and on it, roll the dough out into a rough rectangle about 1/4 to 1/3-inch thick. With a cookie cutter or rim of a drinking glass, cut the dough into 3-inch rounds. Gather the scraps and roll out to cut as many more rounds as possible. Place rounds 2 inches apart on well-greased baking sheets.

Bake one pan at a time in the middle of the oven 10 to 15 minutes, or until they are crisp around the edges and the tops feel firm when gently touched with a finger. Watch them carefully because molasses cookies can burn on the bottoms if not removed as soon as they are done. With a wide metal spatula, transfer cookies to wire racks.

If using the same pan all cookies, allow the pan to cool before adding more cookies for baking

(Makes about 20 four-inch diameter cookies)


HAWAIIAN PORK CHOPS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP

4 (3/4 inch thick) rib pork chops
1 tbsp. vegetable oil
1 (8 oz.) can pineapple chunks and juice
1/4 c. ketchup
1 sm. onion, sliced
1/4 tsp. salt
1/8 tsp. pepper
1 med. green pepper

In a large skillet, quickly brown the pork chops in the vegetable oil. Drain off excess fat. Combine pineapple chunks and juice with ketchup, onion, salt and pepper; pour over chops. Cover; simmer 10 minutes. Turn and baste chops. Stir in green pepper, cut into 1 inch chunks. Cover and simmer 10-15 minutes longer or until chops are tender. Thicken sauce with a cornstarch-water mixture.

Makes 4 servings.


HEARTY POTATO SOUP

~Shared by Jim H., Calgary, Alberta, Canada
 
The simplest things in life are often the best. Which is precisely why this soup really needs no introduction. Not a long introduction, that is. Potato soup is one of the most simple, yet comforting and hearty soups out there. It’s also a versatile soup; you can make it taste different every single time by adding varying ingredients such as: leeks, celery, thyme or even rosemary. You can also try different cheeses to get different results. It’s no fancy soup; if anything, it’s as basic as it gets. The soup is made with only a small handful of ingredients—mainly ingredients most people keep in their fridge/pantry anyway. But it’s so tasty and comforting that I’ve labeled it ‘favorite soup’ from the very first time I ate it.

Ingredients:
6 medium potatoes
2 medium onions
2 garlic cloves
2 tbsp butter
1/4 cup flour
1/2 tsp mustard powder
4 cups chicken broth
1/4 cup heavy cream
1/2 cup grated cheese
pepper
salt
Garnish:crumbled bacon
fresh parsley
 
Directions:
Whoever said the ‘Holy Trinity’ in cooking is onions, garlic and celery, clearly never tried substituting celery for potatoes. It’s divine. Peel, wash and dice 6 medium potatoes. Starchy potatoes really do work best.
 
Finely chop 2 medium-sized onions.
 
Finely mince or grate two fairly large garlic cloves.
 
Measure 1/4 cup of all-purpose flour. We’ll be making a roux.
 
Heat two tbsp of butter and cook the onions and garlic, over low heat, for about 5 minutes. Until the onions turn slightly translucent. Do not let the onions brown; it just doesn’t look good in a white soup.
 
Add 1/2 tsp mustard powder and 1/4 cup of flour to the onions. Cook for a minute to neutralize the rawness of the flour. Keep stirring.
 
I like my potato soup really thick. If you prefer a thinner soup; up the chicken broth with 1 or 2 cups. Add the potatoes to the onions and pour in the broth. Cook the potatoes for about 20 minutes; until very, very tender.
 
Once the potatoes are done, mash them. It really works best if you mash them a little before using a hand-mixer.
 
You can transfer everything to a food processor -even your blender will do the trick- but using a hand-mixer is much easier. No matter how you do it, just mix until you have a lump-free soup. Unless you like lumpy soups, of course, then don’t let me stop you.
 
The next two steps are completely optional. I’m not pressuring you in any way to add fattening ingredients to your soup. But, oh boy, it sure tastes good!

Pour in 1/4 cup of heavy cream. Hmmmmm 1/4 cup really isn’t that bad, is it?
 
Add 1/2 cup grated cheese. I’ve used aged Gouda cheese, but just add whatever cheese makes your heart go pitter-patter. Many cheeses work with this soup: sharp cheddar, Gruyere, Parmesan.
 
Keep stirring until the cheese melts and blends in with the soup entirely.
 
Season the soup with salt, pepper and optionally some freshly grated nutmeg to taste. The nutmeg is really a Dutch thing, I know; we add nutmeg to almost anything. Pity us.
 
Garnish with a little crumbled bacon, some fresh parsley and freshly cracked black pepper. Now this is my kinda lunch. Or dinner. Or breakfast. Or snack. Or…

Source: Dutch Girl Cooking