AtoZ Recipes: ~Letter A~

[ElsieB]

<font color=blue>This week as a way to ring in the New Year, we thought we would start a weekly topic called <u>AtoZ Recipes</u>! Each week we will start a thread and ask members to post recipes starting with a certain letter of the alphabet (A, B, C, etc.). It's a fun and different way to exchange recipes with each other. Your recipe can be <u>anything</u> as long as it starts with the letter of the week!

This week: A!
Have fun!</font>

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Elsie
Mommy to Thomas (6-15-99)
BabyB due 5-21-02
Visit us! (http://www.angelfire.com/sd/Bustamantes/index.html)
Co-Moderator for Stork Club 2 and Food for the Family

[ElsieB]

I'll start! This is one of my grandpa's favorite cakes.

Apple Chip Cake

4 C. apples, diced
2 C. sugar
1 C. oil
2 eggs
2 C. flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 C. chopped nuts

Combine sugar, oil and eggs. Add dry ingredients (flour, salt, soda and cinnamon). Stir in apples and nuts. Pour into 9x13 inch dish. Bake at 350 degrees for one hour.

Choose a good baking apple like Rome Beauty or Granny Smith for best results.

--Elsie

[LiviaLove]

Artichoke and spinach dip...just like I get at Fridays....I love this so much and so do all my guests.


4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened


Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3 In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4 Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm with torttia chips

[Krystina]

Apple-Glazed Chicken

Prep time: 10 minutes
Cook time: 20 minutes
Perfect side: red cabbage
Serves: 4

1/4 C. apple jelly
3 Tbsp. white wine or chicken broth
2 Tbsp. thinly sliced green onions
1/2 tsp salt
1/4 tsp pepper
4 skinless, bonless chicken breasts (4 oz each)

Preheat broiler. Line broiler pan with foil; spray with cooking spray. Blend jelly and white wine in a small saucepan. Heat, stirring continually, over medium heat until jelly melts.

Reduce heat. Add green onions, salt and pepper to saucepan; stir to combine well. Reserve 1/3 of mixture; set aside.

Place chicken on prepared pan; brush with jelly mixture. Broil, turning and brushing with jelly mixture frequently, until juices run clear when meat is pierced with a knife, about 20 minutes.

Heat reserved jelly mixture to serving temperature. Drizzle over chicken; serve immediately.

**Note: almost any fruit spread can be used, cherry jelly is one of my favorites for this recipe.

receipe courtesy of Easy Everyday Cooking - I have almost the whole collection of cards

------------------
mommy to Mikayla, 5.11.99
Air Force wife to Larry 4.20.96
Mountain Home AFB
Trying to return to Active Duty Air Force
"With a little love and luck you will get by" Love and Luck, Jimmy Buffett

[ACheryl]

APPLE CRISP
6 apples, sliced
1/2 cup water
1 1/2 cup sugar
12 TBS butter, melted
2 sts cinnamon
1/2 tsp salt
1 cup flour
Preheat oven to 350 degrees. Arrange apples in a 8 or 9" square baking dish. Add water. Combine sugar, flour, salt and cinnamon. Blend in melted butter until crumbly in consistency. Pour over apples. Bake uncovered for 1 hour. makes 12 servings.


------------------
*~Cheryl~*
Dh- Nelson
Proud parents of
Caleb Erek 3-26-98
&
Ethan David 4-15-00
~see them at:

www.geocities.com/cherioles.html (http://www.geocities.com/cherioles/index.html)

Make a memory with your children,
spend some time to show you care;
toys and trinkets can't replace those precious
moments that you share.
~Elaine Hardt~

[Grayson's Mom]

This is fantastic!


APRICOT CHICKEN

1 1/2 - 2 lbs. boneless, skinless chicken breasteses

1 medium jar apricot preserves

1 8 oz. Kraft Catalina salad dressing

1 pkg. Lipton onion soup mix

Mix apricot preserves, Catalina
dressing & onion soup, pour over chicken breasts in 13 X 9 pan, bake
about an hour at 350 degrees.

It's good and easy!

[KYGreek]

I couldn't decide, so here are two of my foavorite recipes. They are both fantastic.

First, my mother's meatball recipe...

Applesauce Meatballs

1 lb. ground beef
1 egg, slightly beaten
* cup applesauce
* cup crushed corn flakes
* cup chopped onion
* tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic salt
2-8 oz. cans tomato sauce

Combine all ingredients except tomato sauce.
Roll into small balls and place in roasting pan.
Cover with tomato sauce.
Bake at 350º for 1 hour, stirring frequently.


And a delicous and very visualy appealing stuffing recipe...

Apple-Raisin Stuffing (or dressing)

* cup margarine or butter
2 large celery stalks (with leaves), chopped (1* cups)
* cup finely chopped onion
9 cups soft bread cubes (I use English Muffin bread cut into 1" cubes)
1 * teaspoons chopped fresh or
* teaspoon dried thyme leaves
1* teaspoon salt
* teaspoon ground sage
* teaspoon pepper
3 cups finely chopped apples
* cup raisins

Melt butter in a Dutch oven over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.

Toss celery mixture with remaining ingredients.

Stuff it loosely in the bird.

For dressing, spoon into a greased casserole. Cover and bake at 325-350° for about 45 minutes.


Yum.


------------------
Joyce

Pround mama of Zoe Marie and Paris Eleni,
born 12/28/00, happy, healthy, and beautiful. Come see for yourself!
http://www.babiesonline.com/babies/z/zoeandparis/

[marnay]

Apple Dapple Cake

Mix well:
3 eggs
2 cups sugar
1 1/2 cups oil
Sift together in separate bowl:
3 cups all-purpose flour
1 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp all-spice
Mix the dry ingredients into the eggs, sugar and oil mixture. Add:
2 tsp vanilla
Mix well and add in:
2 cups chopped apples
1 cup chopped nuts
Batter will be thick, pour into greased pan [13x9x2]. Bake at 325° for
about 40 - 50 minutes [depending on the apples]. Check for doneness with a
knife [but, remember cake will be moist, do not overcook].

Topping:
1 cup brown sugar
1 stick butter or margarine
1/4 cup milk
Cook 2 1/2 minutes and pour over hot cake. Cool in pan

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Apple Walnut Cobbler

4 cups thinly sliced granny smith apples
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup chopped walnuts

Preheat oven to 325 degrees. Grease 2 quart baking dish.
Spread apple slices evenly in baking dish. In small bowl, mix 1/2 c sugar, cinnamon, and 1/2 c walnuts. Sprinkle over apples.
In medium bowl, combine flour, 1 c sugar, baking powder, and salt. In small bowl, whisk egg, evaporated milk and melted butter. Add milk mixture to flour mixture and stir until smooth. Pour over apples and spinkle with 1/4 c walnuts.
Bake 55 minutes.

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Apple Pancakes

1 1/2 cups Flour
1/2 cup Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
3 cups Apples -- shredded
2 1/2 cups Low-Fat Sour Cream
2 Eggs -- slightly beaten
2 teaspoons Vanilla

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. In
medium bowl, combine apples, sour cream, egg and vanilla, then mix well.
Add apple mixture to dry ingredients and stir until just blended. Lightly
grease griddle or large skillet, then heat over medium heat. For each
pancake, pour 1/4 cup batter onto griddle and flatten slightly. Cook until
bubbles form and tops look dry. Turn pancake and cook until golden brown on
bottoms.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



------------------
Naydene & Delaney
DOB 4/21/99
Delaney's Page (http://www.delaney.lookscute.com)

Delaney's Doggies! (http://www.geocities.com/marnaymastiffs/index.htm)
marnay1@earthlink.net

[Alicia]

Almond French Toast

1 cup slivered almonds
3 eggs
1 cup milk
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon almond extract
1 teaspoon vanilla extract
12 thick slices French bread
3 tablespoons canola oil
3 tablespoons butter
confectioners' sugar for dusting (optional)


Directions
1 Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
2 In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour.
3 Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,

[Holy.grail]

Artichoke Dip...

A friend gave me this and she said it tasted like the 5 Star resturaunt Brenda's...I couldn't say, I have never ate there...though this is the best.

I'm not sure of the amounts anymore...I am guessing. I do it to taste!

1/2 cup Parmession cheese
1 cup Mazzarella Cheese
1 stick Cream Cheese
1 cup Provalone Cheese
1 1/2 cup Artichokes
1 loaf french bread

Remember to use the amount of cheese you like. We love extra Artichokes in ours so you may only want a cup or a 1/2 cup

Use block of fresh cheeses and shred it. You can use already shreaded... I do this sometimes.

Mix everything together...put in cassarole put on 350 until all hot oh about 20-30 minutes...

Toast your french bread while waiting. Or use non toasted...either way great! Doesn't need butter

Have fun!!!



------------------
Angela

MC/Ectopic 11/2000
MC 11/24/2001
Sweet hubby
Kid my retired greyhound!!!

[ElsieB]

Some asparagus recipes!

Originally posted by ShannonB25
05-07-2002 03:29 PM

DH loves asparagus and has copied down a few recipes from various sites. Here are a couple that are pretty tasty:

Asparagus with Garlic Cream:
1 8-oz. container sour cream
2 tbs. milk
1 tbs. white wine vinegar
1 tbs. olive oil
2 garlic cloves, minced
1/4 ts. salt
1/4 ts. ground pepper
2 lbs. fresh aspargus

Stir together first 7 ingredients. Cover and chill 8 hours. Snap off tough ends of asparagus. Cook in boiling water to cover 3 min. or until crisp-tender (I prefer to do this in the microwave); drain. Plunge asparagus into ice water to stop the cooking process; drain. Let cool (I prefer to eat them at room temperature, but you can chill the aspargus if you like). Serve with garlic cream.

Asparagus with Thyme
1 clove garlic, halved
1 1/2 lbs asparagus spears
2t olive oil
1/4t dried thyme
salt and pepper

Preheat oven to 400

Rub the cut sides of the garlic over a 13x9 baking dish, place garlic in dish.

Cut off tough ends of aparagus

Add asparagus to dish, drizzel with olive oil.

Sprinkle asparagus with thyme and salt and fresh ground pepper

Toss gently and bake at 400 degrees for 20 minutes, stirring once.

I squeeze fresh lemon juice over mine although the recipe doesn't call for it.

Dilly Asparagus
1 c. water
1/4 tsp salt
1 lb. asparagus
1-3 oz pkg cream cheese
1/2 c. milk
1/4 tsp dill weed
1/8 tsp each garlic salt & pepper

Bring water and salt to boil, add asparagus. Cover and cook over medium heat til crisp tender. Drain. Transfer to serving platter and keep warm. Over low heat stir cream cheese and milk til smooth. Stir in seasonings. Pour over asparagus.

ASPARAGUS CASSEROLE
4c fresh cut asparagus (or 2 8oz-frozen)
1/2c sour cream
1T onion, grated
1/2c stuffing mix
1can cream of shrimp soup
2T carrots, shredded
1/8t pepper
1t butter

Cook & drain asparagus. Combine remaining ingredients, except butter. Pour into 1qt casserole disg. Melt butter & pour over top. Bake @ 350 for 30-35 minutes.

CHEESY ASPARAGUS BITES (Taste of Home)
1/2c onion, diced
1 clove garlic, minced
2T oil
2c (8oz) sharp cheddar cheese, shredded
1/4c dry bread crumbs
2T fresh parsley, minced
1/4t salt
1/4t pepper
1/8t dried oregano
1/8t hot pepper sauce
4 eggs, beaten
1lb fresh asparagus, trimmed & cut into 1/2inch pieces

In a skillet, saute onion & garlic in oil until tender. Combine cheese, bread crumbs, parsley, salt, pepper, oregano & hot pepper sauce. Stir in onion mixture & eggs. Cook asparagus until crisp-tender; drain well. Stir into cheese mixture. Pour into greased 9inch square baking pan. Bake at 350 for 30minutes or until knife inserted near center comes out clean. Let stand for 15minutes. Cut into small squares; serve warm.


ASPARAGUS WITH LEMON-HERB SAUCE (Bon Appetit)
3c canned low-salt chicken broth
1.5lbs thin asparagus spears trimmed
2T extra virgin olive oil
1.25c green onions, chopped
1/3c shallots, minced
1t sugar
1T garlic, minced
1.5T Dijon mustard
1T fresh lemon juice
1t fresh thyme, minced
1/2t lemon peel, grated
1/2c red bell pepper, diced & seeded

Bring broth to boil in lg pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1c broth in small bowl. Drain asparagus; pat dry. Heat 1T oil in medium nonstick skillet over medium heat. Add 1c green onions, shallots & sugar. Saute until onions & shallots are tender, about 5 minutes. Add garlic; saute 2 minutes. Stir in reserved 1c broth, 1T oil, mustard, lemon juice, thyme & lemon peel. Simmer until slightly thickened & liquid is reduced to 1.25c, about 5 minutes. Season with salt & pepper. Cool to room temperature. Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4c green onions & bell peppers.

[ElsieB]

Shannon was asking about our AtoZ Recipes topics, so I thought I would start refreshing one a week so we can add to them and be inspired by them again! :)

Another "A" recipe:

Apricot Chicken
from Weight Watchers "Cook It Quick" cookbook

Yield: 4 servings
6 points per serving

2 tsp. peanut oil
2 scallions, thinly sliced (keep white and green parts separate)
1 lb. boneless, skinless chicken breast, diced
1/4 C. chicken stock or broth
3 T. rice-wine vinegar
3 T. ketchup
2 T. sugar
1 C. chopped dried apricots
1 tsp. cornstarch, dissolved in 1 T. water

1. In a large skillet, heat the oil. Sauté the white scallion bulbs until softened, about 3 minutes. Add the chicken and sauté until browned, 2-3 minutes.
2. Meanwhile, in a small bowl, combine the broth, vinegar, ketchup and sugar. Add to the chicken mixture; stir in the apricots. Cover and simmer until chicken is cooked through, 3-5 minutes. Stir in the dissolved cornstarch; cook until the sauce thickens. Sprinkle with green scallion tops and serve.

[ShannonH]

Apple Chicken

I haven't tried this yet, but it sounded good. Hopefully I can work it into my menu in a couple of weeks.

6 skinless chicken thighs
2 teaspoons vegetable oil
2 cups apple juice
1/3 cup dijon mustard
3 apples - unpeeled, cored and sliced 1/2 inch thick
1/2 cup raisins
1/2 cup sliced green onions
2 tablespoons cornstarch
1/4 cup water

Heat oil in large skillet. Brown chicken over med-high heat. Season with salt and pepper. Combine apple juice and mustard, pour over chicken. Cover and cook over med-low heat for 45 minutes. Add apples, raisins and green onions. Cover and cook 5-10 minutes longer. Place chicken and apples on a serving platter; keep warm.

Gradually stir combined cornstarch and water into cider liquid. Cook and stir until thickened. Serve sauce over chicken and apples.

[sari]

Here are some quick and easy 'A' vegetarian pasta recipes. My measurements are a bit sketchy, but make do with whatever you have and make it how you like it:

Rigatoni w/artichokes

1 jar marinated artichoke hearts drained
1 400g jar chopped tomatoes
4-6 cloves chopped garlic
pinch crushed red pepper flakes
1-2 tbsp chopped parsley
1 lb rigatoni
olive oil (use as much or little as you like - you can use some from the drained artichokes)
grated paresan or romano cheese

Sautee garlic in oil until golden. Add tomatoes and bring to a boil, then simmer about fiften minutes. Meanwhile, cook pasta al dente and drain.

Add artichokes and stir, simmer for another five minutes or so. Then add red pepper flakes and chopped parsley and stir. Over medium heat, add pasta to sauce and stir to coat pasta. Season to taste with salt and pepper and serve with grated cheese.

Penne and asparagus

3-4 tbsp extra virgin olive oil
6 anchovy fillets
1 lb penne
1-2 lb asparagus

Cut the asparagus on the diagonal to the same shape and size as the penne. Cook in the same water and drain with the penne. In a saute pan over medium heat, with a wooden spoon, mash the anchovy filets into the olive oil until it is a paste (2-3 minutes). Turn heat higher, and add the pasta and asparagus. Stir to coat for a minute or two. Season to taste with salt and pepper and serve immediately.

Radiatore with avocado

1-2 medium avocados
2 ripe tomatoes
1/2 lemon
pinch crushed red pepper flakes
1/2 tsp. salt
3 tbsp extra virgin olive oil
handful flat-leaf (Italian) parsley

Peel and chop tomatoes. Finely chop parsely. Peel and slice avocados lengthwise. Add olive oil, lemon, red pepper flakes and salt to avocados and stir gently. Cook pasta to al dente. Drain. Toss with the avocado mixture. Add tomatoes and parsley. Season to taste.