Recipe: Letter A Recipes (20) - 05-19-2000 Recipe Swap (updated) (2024)

20 LETTER A RECIPES
Recipes with the Main Ingredient Beginning with the Letter A
Recipe Swap - May 19, 2000

RECIPES IN THIS FILE:
Apple Cheddar Nut Scones
Caramel Apple Pie
German Apple Pancakes (Apfelpfannkuchen)
Apple Cider Stew
Artichoke Dip
Amaretto Freeze
Amaretto Chocolate Sauce
Almond Chicken
Almond Biscotti with Variations
Acorn Squash with Cranberry Stuffing
Acorn Squash Souffle
Calliopes Special Spanakopita
Chinese Noodle and Chicken Salad
Acorn Cabbage
Stewed Apples
Fried Apples
Oven Fried Apples
Apple Puffed Pancake
Baked Asparagus and Pepper Frittata
Artichoke Dip with Pita Chips

APPLE CHEDDAR NUT SCONES
Source: MOTT'S Apple Sauce Recipe Booklet
Makes 8 servings

1 1/2 cups all-purpose flour
1/4 cup margarine or butter
1/2 teaspoon baking powder
8 ounces (2 cups) shredded cheddar
1/2 teaspoon baking soda
1/4 cup unsalted sunflower nuts
1/4 teaspoon salt
1/2 cup Mott's regular apple sauce

Heat oven to 400 degrees F.

In medium bowl, combine flour, baking powder, baking soda and salt. Using pastry blender or fork, cut in margarine until mixture is crumbly. Stir in cheese and nuts. Add applesauce; stir just until moistened.

On floured surface, knead dough gently 5 or 6 times. Place on ungreased cookie sheet; press into 8-inch circle, about 1/2 inch thick. Cut into wedges; separate slightly.

Bake at 400 degrees F for 12 to 16 minutes or until lightly browned. Serve warm.

Serving suggestion: Serve these with chili.

*The booklet suggests serving these with chili.

CARAMEL APPLE PIE
From: Susan Wilson (Susan,IL)

Pastry for double crust pie
1/2 cup caramel topping or apple dip, warmed (plus more to garnish)
4 Gala apples, peeled, cored, sliced
1/4 cup sugar
1 tsp ground cinnamon
1/2 cup applesauce
8 caramels, cut into pieces
Vanilla ice cream (for serving)

Place the bottom crust a pie pan. Spread the warm caramel dip or topping to cover the bottom; set aside.

Coat the apples with the cinnamon and sugar; add the applesauce and caramel pieces.

Fill the prepared pie shell and seal with the top crust.

Bake at 350 degrees F until golden brown.

Serve with vanilla ice cream drizzled with Carmel topping.

GERMAN APPLE PANCAKES (APFELPFANNKUCHEN)
Makes 4 servings

2/3 cup flour
2 tsp and 2 tbsp sugar, divided use
1/4 tsp salt
4 large eggs, beaten
1/2 cup milk
2 cups apple slices
3/4 cup butter or margarine, divided use
1/4 tsp ground cinnamon

Sift together the flour, 2 teaspoons sugar and the salt; set aside.

Beat eggs and milk together. Gradually add flour mixture; beat until smooth.

Saute apples in 1/4 cup butter until tender.

Mix the remaining 2 tablespoons sugar and the cinnamon together; toss with apples.

Melt 2 tablespoons butter in a 6-inch diameter, deep frying pan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately.

APPLE CIDER STEW
From: Susan Wilson (Susan,IL)
Makes 6 servings

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons oil
3 tablespoons flour
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon thyme, crushed
2 cups apple cider or apple juice
1/2 cup water
1 1/2 Tablespoons vinegar
3 potatoes, peeled and quartered
4 carrot, peeled and quartered
1 onion, sliced
1 rib celery, sliced

Coat meat with mixture of flour, salt, pepper, and thyme.

In 4 1/2 quart Dutch oven, brown meat, half at a time in hot oil. Drain off fat. Return meat to Dutch oven and stir in apple cider, 1/2 cup water and vinegar. Cook and stir until mixture boils; reduce heat. Cover and simmer 1 1/4 hours or until meat is nearly tender (add more water, if needed).

Stir in vegetables and cook 30 minutes more, or until vegetables are done.

ARTICHOKE DIP
Source: Susan Wilson (Susan,IL)

1 (8 ounce) can artichoke hearts
1/2 cup mayonnaise
1 small onion, chopped
1/2 cup grated Parmesan cheese
Crackers or Triscuits, for serving

Mix all the ingredients, except the crackers, together. Place in casserole dish.

Bake at 350 degrees F for 30-45 minutes.

Serve with crackers or Triscuits.

AMARETTO FREEZE
Source: Joe Robertson

2 scoops vanilla ice cream
3/4 ounce amaretto
1 maraschino cherry

In a blender, combine ice cream and Amaretto. Blend until smooth.

Sprinkle baked squash with salt (optional) and pepper. Divide stuffing evenly between the halves.

Bake for 15 minutes at 375 degrees F.

ACORN SQUASH SOUFFLE
Source: Shannon E. Wells
Makes 4 servings

"This recipe always gets compliments whenever I serve it."

2 small (3/4 lb. each) acorn squash
4 tbsp butter
4 tsp brown sugar
1/4 tsp ground cinnamon
Grated fresh nutmeg, to taste
Freshly ground black pepper, to taste
1 large egg, separated
1 egg white
1/8 tsp salt

Preheat oven to 400 degrees F.

Wash squash, cut in half and scoop out seeds. Place squash halves skin side up in 1/2-inch water in a baking dish.

Bake for 30 minutes.

Remove from oven. Using tongs turn squash halves over. Put 1 tablespoon butter in each half.

Bake again for 30 minutes or until flesh is tender.

Cool for 30 minutes, then carefully remove squash from baking pan and pour the butter from each into a bowl. Without damaging the skin, carefully scoop out flesh from each squash half and put into same bowl. Set the squash halves aside.

In blender or food processor, puree the squash with the reserved butter, sugar, spices and egg yolk. Pour into mixing bowl.

Whip the egg whites with the salt until it forms stiff peaks. FOLD into the puree. Work quickly but carefully, preserving the egg white volume. Pour souffle mixture into squash skin halves.

Bake 25 minutes or until the tops are brown and beginning to crack. Serve immediately.

CALLIOPES SPECIAL SPANAKOPITA...with variations
From: calliope, NY

3-4 boxes frozen, chopped spinach, defrosted and drained* (amount depends on the depth of your large rectangular glass or ceramic baking dish, like a lasagna pan).

2-large yellow onions
1-large red pepper, course chopped
1-medium yellow squash, quartered and sliced about 1/4 inch
*optional...minced garlic, if you wish
2-cups crumbled feta cheese
1-lb. cottage or pot-style cheese
3-Tbsp. minced fresh basil
3-Tbsp. minced fresh oregano
1-handful minced fresh Italian parsley
if you cant get fresh use the appropriate amount of dry herbs
6-eggs beaten with;
2-Tbsp. flour
pepper to taste
*you may not want salt as feta is very salty
olive oil for sauteing the vegetables
1/2-cup chopped scallions, added raw
1-large tsp. anise seeds
(optional.....try a can of artichoke hearts drained and quartered in the filling...or even some chopped black olives.)
1-lb. box of phyllo dough, defrosted in the box
(read on the box how to work with it) at least 1-stick of melted butter

Saute the onion, red pepper and squash in the olive oil till soft.
Add the spinach and fresh herbs until hot. Turn off heat.
Add the feta and cottage cheese and scallions. Beat the eggs with the flour and add.

Oil the baking dish and begin layering the phyllo in such a way as it
goes up the sides and hangs over the edge. You can use as many layers of phyllo on the bottom and top as you wish, really...but be sure to use at the very least, 10 layers for the bottom.

Spoon in your filling. Fold the hanging layers over on top of the filling so that it will be enclosed and begin layering the top. Just before adding the last 2-3 sheets, sprinkle with the anise seeds. When done, bake uncovered in a 375 oven for 45 minutes or until golden on top.
Serve with a dollop of sour cream or yogurt along side and a sprinkling of dill weed.

NOTE: serve with a salad of cucumbers, tomatoes and scallion or red onion in a lemon, garlic and yogurt or sour cream dressing with fresh dill or a simple vinaigrette. Fruit juice or Red Zinger iced tea would go nicely with this.

*You can also make this using and equivalent amount of grated zucchini if you dont like spinach. If you do, try using plenty of chopped fresh mint instead of the oregano/basil, or even rosemary!

CHINESE NOODLE AND CHICKEN SALAD
From: calliope, NY

FOR THE SALAD:
1 pound capellini broken if quarter lengths and cooked al dente
1-1/2 pound package of chicken tenders or buy breast halves and slice yourself
...or instead of chicken, use seasoned, baked tofu, cubed.
1-large bunch scallions, sliced on inch long diagonals
1-cup paper thin slices of red onion
2-3 ribs of celery, sliced on the diagonal
1-large red pepper, sliced paper
1-can water chestnuts, sliced in half
2-3 jalapeño chilies, seeded, deveined, sliced paper thin 1 pound snow peas, stringed, angle-cut, after blanching for 20 seconds
3-cups finely sliced regular cabbage
*you may also want some carrot strips scraped from the carrot with a peeler.

Fresh lemon or lime juice or rice vinegar tossed in at the end before garnishing if you want it a bit sharper in flavor.

Garnish at serving with some bean sprouts and crispy fried Chinese noodles and more cilantro, if you wish.

FOR THE DRESSING:
1/2-cup red wine vinegar...or better to use sherry vinegar, if you can get it
1/2-cup soy sauce
2-Tbsp. brown sugar or honey
2-Tbsp. Hoisin sauce
1-Tbsp. finely minced ginger
1-Tbsp. finely minced garlic
1-Tbsp. or more, chili garlic sauce
1/2-tsp. Chinese 5-Spice powder
1/3-cup chopped cilantro
salt and pepper to taste
1/2-cup total oil...use regular sesame if you can with 2-Tbsp. of it being the toasted kind...
or the 2-Tbsp. of the toasted and the rest canola oil.
*1-heaping Tbsp. black bean sauce added to half the dressing...that half being used to marinate the chicken for 24 hours.

Saute the marinated chicken till just done, in some of the marinade.

*Discard any of the marinade you don't use!*

Remove chicken to a bowl and cut to bite sized pieces, leaving the sauce you cooked the chicken in, in the pan. When the pasta is cooked al dente, remove with tongs to the saute pan and briefly saute the noodles in the remaining juice in the pan, remove and toss with the chicken, pouring some of the dressing over it all and tossing some more.

Toss in all the other vegetables listed above and toss with all or as much of the reserved dressing you want. Serve with sliced cucumbers and radishes on the side.

Note: for better flavor...serve at room temperature.

ACORN CABBAGE
From: Kelly~WA
Yield: 8 Servings

2 large acorn squash
2 cups shredded cabbage
1 medium onion, chopped
1 medium apple, chopped
1 tbsp butter
1/2 lb pork sausage, cooked and drained
2 tbsp slivered almonds
3/4 tsp salt
1/2 tsp ground sage
1/4 tsp ground thyme
1/4 tsp ground black pepper

Preheat oven to 400 degrees F. Grease a 2 quart casserole; set aside.

Put 1/2-inch water in a 13x9x2-inch baking dish. Halve and seed squash. Place the halves, cut side down, in the prepared baking dish

Bake until tender, about 20 minutes. Cool, then scoop squash from shells, you should have about 4 cups.

Saute cabbage, onion and apple in butter about 5 minutes, or until tender. Add meat, almonds, salt, sage, thyme and pepper; mix well.
Stir in the squash. Transfer to the prepared casserole.

Bake at 350 degrees F or until heated through, about 30 minutes.

STEWED APPLES
From: Kelly~WA
Makes 4 Servings

Pare and core eight apples. Arrange in baking dish; fill cavities with apple jelly and chopped raisins.

Bake at 350 degrees F until tender, basting with hot water, sugar and lemon juice. Ten minutes before removing from oven, spread all over with slivers of blanched almonds.

FRIED APPLES
From: Kelly~WA
Makes 4 servings

Use rather tart apples. Do not pare, but cut them in halves and core.

Place in a frying pan cut side up; then season with sugar to taste, a little salt, flour, ground cinnamon, and a dash of pepper. Then pour on a little water.

Cover the pan and let the cook soft and dry, then remove the lid and brown nicely.

OVEN FRIED APPLES
From: Kelly~WA
Makes 6 Cups

10 medium (about 4 1/2 lbs.) granny smith apples, peeled, sliced 1/4 to 1/2-inch thick
1/2 cup plus 2 tbsp sugar
1/2 cup plus 2 tbsp packed brown sugar
2 tsp ground cinnamon
1/2 cup butter, softened

Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking dish.

Combine sugars, cinnamon and nutmeg. Alternate layers of apples and sugar in baking dish. Dot with butter.

Cover and bake for about 55 minutes.

APPLE PUFFED PANCAKE
Source: Cookery for Entertaining by Marlene Sorosky
From: Gina,Fla
Makes 6 servings

6 eggs
1 1/2 cups milk
1 cup flour
3 Tbsp. sugar
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup butter
2 Granny Smith apples, peeled and sliced very thin
2 to 3 Tbsp. brown sugar
Maple syrup, warmed (for serving)

Preheat oven to 425 degrees F.

Blend eggs, milk, flour, sugar, vanilla, salt and cinnamon in a large bowl. Batter may remain lumpy. Set aside.

Add butter to a fluted 12-inch quiche or tart pan and melt in oven.

Add apple slices to pan and return to oven until butter sizzles BUT DOES NOT BROWN.

Remove from oven and immediately pour in batter. Sprinkle with brown sugar and bake for 20 minutes or until all puffed and brown.

Serve with warmed maple syrup.

BAKED ASPARAGUS AND PEPPER FRITTATA
Adapted from source: Gourmet magazine, April 1999
From: Gina,Fla
Makes 12 servings

2 pounds thin asparagus
1 large yellow bell pepper
1 large red bell pepper
3 shallots
1 medium zucchini
3 scallions
1 tablespoon butter
12 large eggs
3/4 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F and butter a 9-by-13-inch glass baking dish.

Trim asparagus and cut diagonally into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips; mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.

Have ready a bowl of ice and cold water. In a large pot of boiling salted water, blanch asparagus 1 minute. Drain in a colander and transfer to ice water. Drain again in colander and pat dry.

In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.

In a large bowl, whisk together eggs, cream, parsley, salt and pepper. Stir in asparagus, pepper mixture, zucchini and scallions. Pour into baking dish.

Bake in middle of oven until golden and set, about 35 minutes. Cool on a rack.

TO MAKE AHEAD:
May be made 1 day ahead and chilled, covered; bring to room temperature before serving.

ARTICHOKE DIP WITH PITA CHIPS
From: Jess, FL

2 bags pita bread
1 (8 oz) pkg cream cheese
2 oz mozzarella cheese, shredded
1 cup mayonnaise
1 cup grated parmesan cheese
1 onion, finely chopped
2 cloves garlic, finely chopped
2 small jars (approx 13 oz each) marinated artichoke hearts, drained and chopped

Preheat oven to 350 degrees F.

Cut up pita bread into chip size triangles, separate. Place in a single layer on a cookie sheet.

Bake until crispy (about 5 minutes).

Combine the ingredient for the dip together well. Place in a casserole dish.

Bake at 350 degrees F for approximately 30 minutes or until bubbly.

Serve hot out of the oven and scoop up dip with pita the bread chips.