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^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ WELCOME TO 'A TO Z RECIPES' If you would like to read this issue on the website (or see recently posted issues), you may follow this link: http://www.a2zrecipes.net/11052003.html Wherever possible, I will have photos of recipes, shopping items, and other goodies for you. Take a look! If you choose, you may rate this Ezine at the Cumuli Ezine Finder. Vote for A to Z Recipes Here: http://www.cumuli.com/ezines/ra20729.rate Have trouble voting? Contact: ezinesupport@cumuli.com Voting for A to Z Recipes is voluntary. As always, let your conscience be your guide. Thanks. Interested in seeing previous issues (archives)? Only very recent issues are located here: http://www.a2zrecipes.net/Archives.html (COMING SOON!): Since November 2000 are located here: http://www.zinester.com/archives/62028/ The previous issues are located here: http://www.topica.com/lists/A2ZRecipes/read ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* If you would like to make a donation to A to Z Recipes to keep it a FREE and regular service, there are two convenient ways: Donations are gratefully accepted through Pay Pal: https://www.paypal.com/xclick/business=a2zrecipes@fastmail.fm&;item_name=A+to+Z+Recipes&no_note=1&tax=0¤cy_code=USD If you choose, you may mail your donation to: Maggie Blackwell P O Box 485 Brazoria, Texas 77422 ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* I cannot sub (subscribe) or un-sub people. This is something you must do for yourself. Zinester will help with any problems. If your email address changes, sub at your NEW email and un-sub at the OLD one. To subscribe or un-subscribe from A to Z Recipes, use the appropriate link below: Un-subscription link: Unsubscribe Here Subscription link: Subscribe Here For trouble with your subscription, email: support@zinester.com This publication is FREE. You may use the information here for whatever (legal) personal purpose you choose. I would appreciate a written request if you intend to use any of its contents for personal gain. Chances are I will not refuse. You may direct inquiries and comments to either of the methods listed below. A postal contact is listed for those who do not choose to use emailed permission requests. It is also for any other communication to the publisher that you do not wish to send over the internet. Maggie Blackwell, Publisher A to Z Recipes Email contact: maggieblackwell@hotmail.com Postal contact: P.O. Box 485 Brazoria, Texas 77422 Check out other newsletters and ezines here: SubscriptionRocket.com ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ ~*~ SHOPPING LINKS ~*~ Some of the newest A to Z Recipes Shopping Links: Better Homes and Gardens A great place to find unique items and subscribe to the world-famous magazine. Your order helps support A to Z Recipes. http://www.qksrv.net/click-1219304-10285290 Buy Perfume and Cosmetics - from Strawberrynet All the major brands of skincare, makeup and fragrance, with free worldwide shipping. Your order helps support A to Z Recipes. Thanks. http://www.qksrv.net/click-1219304-1193463 If you want to help the Mags because she sends some recipes your way, here's a way to do it with NO cost to you! Sign up! New members search FREE for 30 days! Click here for Bargain.com! http://www.qksrv.net/click-1219304-9837867 Heavenly Treasures CLICK HERE FOR FINE JEWELRY UP TO 60% OFF http://www.qksrv.net/click-1219304-9915719 RISK-FREE, HASSLE-FREE shopping at Rugman.com GORGEOUS and at an affordable price, includes shipping! http://www.qksrv.net/click-1219304-9320738 WonderfulBuys.com If you've seen it on TV, we have it here online! http://www.qksrv.net/click-1219304-5340690 INDEX OF THIS ISSUE: MAGGIE'S WORLD ?? A day away from the ???real??? job... SHOPPING TIPS ?? Maggie??s Choice: Round Diamond CZ Earrings - Absolutely perfect! RAMBLINGS ?? All??s fair in love and war... DID YOU KNOW? ?? Baking Tips READER REQUESTS - Do you have a recipe for Timpano? CRAZY CORNER ?? All from Larry Holmes, Ontario, Canada today TODAY'S MENU ?? We go Greek today YOUR FAVORITES ?? Sharing here is fun and delicious! HEART HEALTHY ?? Zesty Jalapeno Fish Fillets COOKING FOR TWO ?? Skillet Chicken Dinner FREE SUBSCRIBER ADS ~*~ MAGGIE'S WORLD ~*~ I enjoyed a day away from the ???real??? job yesterday. I cleaned house, cooked and worked on a2z. Sound boring to you? Well, it is anything but boring to me. I enjoy what I do at home and HERE. I hope you will benefit from that work in today??s issue. We have a lot of interesting things including a special request, a delightful Greek-inspired menu, some funnies and great recipes you??ve shared. If you want to view this issue on the web site, please click here: http://www.a2zrecipes.net/11052003.html Just a friendly reminder, the vote you place daily is very important to me and the future of this publication. I hope you are doing your fair share by placing that all-important vote daily. http://www.cumuli.com/ezines/ra20729.rate Also, our newest theme is upon us. It is ???Gifts from the Kitchen???. The information will follow. Let??s make this another banner issue, ok? I hope you have a great day. Always live like there??s no tomorrow as it is promised to no one. See you tomorrow! If you would like to read this issue on the website (or see recently posted issues), you may follow this link: http://www.a2zrecipes.net/Archives.html Wherever possible, I will have photos of recipes, shopping items, and other goodies for you. Take a look! Interested in seeing previous issues (archives)? Only very recent issues are located here: http://www.a2zrecipes.net/Archives.html (COMING SOON!): Since November 2000 are located here: http://www.zinester.com/archives/62028/ The previous issues are located here: http://www.topica.com/lists/A2ZRecipes/read Our Current Monthly Theme: "Gifts from the Kitchen" The theme for the month of November (to be posted on the first Sunday in December) is "Gifts from the Kitchen". A gift from the kitchen is twice blessed; it gives pleasure to the giver as well as to the receiver. We're looking for recipes for gifts that are homemade in your own kitchen, whether they are edible or not (maybe even soaps or bath/shower additives?). Some cookie or brownie in a jar recipes (don't forget the instructions for the cards to be included inside the jar!) or perhaps homemade candy recipes? Do you have a recipe for a biscuit mix (make ahead biscuits where all the recipient does is add water and bake) or a multi-purpose cake or muffin mix? Some tried-and- true recipes would certainly be appropriate as we would want to offer our friends and family only the finest. Please read the rules for recipe submissions and sent to the correct email address. Monthly Theme: "Gifts from the Kitchen" A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in as many recipes in each email as your little heart desires. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for regular, daily issues. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules are as follows: As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. This would include recipes with traces from forwarding, those in ALL caps (or NO caps), and recipes that do not contain the standards for recipes (title, ingredient list, and instructions). Recipes without a name/location of sender will NOT be posted. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Send recipes you'd like to share to: a2zrecipes@fastmail.fm (Use the theme name as subject.) The deadline for next month's theme issue is Friday, November 28th. Theme recipes must have subject: "Gifts from the Kitchen" and will be posted on Sunday, December 7th. Interested in seeing previous issues (archives)? Only very recent issues are located here: http://www.a2zrecipes.net/Archives.html (COMING SOON!): Since November 2000 are located here: http://www.zinester.com/archives/62028/ The previous issues are located here: http://www.topica.com/lists/A2ZRecipes/read Did you vote? Vote for A to Z Recipes Here: http://www.cumuli.com/ezines/ra20729.rate Thanks! Have trouble voting? Contact: ezinesupport@cumuli.com Amazon.com. Check out today??s Kitchen specials! FREE shipping, NO tax, NO excuse! Amazon.com http://www.amazon.com/exec/obidos/redirect?tag=atozreci-20&path=tg/browse/-/289814 Donations are gratefully accepted through Pay Pal: https://www.paypal.com/xclick/business=a2zrecipes%40fastmail.fm&;item_name=A+to+Z+Recipes&no_note=1&tax=0¤cy_code=USD ~*~ SHOPPING TIPS ~*~ Maggie's Choice: Round Diamond CZ Earrings - Absolutely perfect! These would be ideal for work or "play". Wholesale Price : $134.83 Retail Value : $248.50 Product SKU : E1103-E00F-TTJO7 GoldenMine.com - Free shipping on all jewelry. Never pay retail again! Solid 14K yellow and white gold. Your order helps support A to Z Recipes. http://www.qksrv.net/click-1219304-5440047 Join eBay now! A great way to save money on items you want and support A to Z Recipes. By joining eBay (FREE) A2Z receives compensation. Place a bid within one month and we??re cooking! Great new & used items at remarkable savings. Click here for eBay: http://adfarm.mediaplex.com/ad/ck/711-1751-2978-3?loc=http://pages.ebay.com HomeVisions.com- Slipcover Sale. Save 50% http://www.qksrv.net/click-1219304-9439561 Collections, Etc is a great way to shop. Co-workers go gaga over this company. Besides a lot of really neat stuff, everything they offer is $14.99 or LESS! http://click.linksynergy.com/fs-bin/stat?id=qELfutnXLH0&offerid=48203&type=3&subid=0 Ross-Simons - Life's Luxuries for a Lot Less. http://click.linksynergy.com/fs-bin/click?id=qELfutnXLH0&offerid=35136.10000155&type=3&subid=0 ~*~ RAMBLINGS ~*~ Larry Holmes, Ontario, Canada... If you love somebody, let them go. If they love you, they will come back to you. If they don't come back, you may find some satisfaction in posting scurrilous stories about them on the Internet and putting posters in the corner-shop detailing their unspeakable habits. JustFlowers.com is one of the largest online florists and delivers the same day to the USA and Canada. http://www.qksrv.net/click-1219304-3885639 ~*~ DID YOU KNOW ? ~*~ Baking Tips: If using glass baking pans instead of metal ones, reduce the oven temperature by 25?? F. Shiny metal pans reflect heat, so foods are tender with a light brown crust. Dark metal or enamel pans absorb heat so foods brown more quickly and develop a crust. Nonstick cookie sheets should be light colored, or cookies may brown too much on the bottom. Allow at least 1 inch between pans so that they don't touch in the oven. Also, allow at least 1 inch between the pans and the wall of the oven. Frederick??s of Hollywood. The home of sexy lingerie since 1946. A gift from Frederick's won't stay in the box for long! http://www.qksrv.net/click-1219304-5835140 ~*~ READER REQUESTS ~*~ ???Dear Maggie, Do you or a member of the A2Z family have a recipe for Timpano? I'm looking for one that contains Italian sausage, ziti, and vegetables. The ones on the web are from the movie Big Night and that is not what I'm looking for. I want just Italian sausage, no meatballs or other kinds of pork. The one I want has tomato, eggplant, peas, ricotta and mozzarella cheeses and just Italian sausage. Thank you in advance. Barbara, Chula Vista, CA??? Barbara, I located a recipe that could work very well for you. It does not call for peas, but I would add them (about one cup) to the pasta during the last 2 minutes of the boil. Drain and reserve as directed. The addition of Mozzarella is simple. Just add a layer atop the ricotta mixture. I??d say about 1 cup total, and evenly layered, would be excellent. As always, read the recipe over several times before starting out. It will help you decide what additions or deletions are possible. I??m with you...I would much prefer this to the standard ???Big Night??? recipe. I hope this helps! Mangia! Maggie TIMPANO You can make each component ahead and assemble and bake. Crust ingredients: 3 2/3 cups all-purpose flour 2 tsp. baking powder 2 tsp. salt 3/4 cup milk 2/3 cup olive oil 2 eggs Filling ingredients: 1 lb. hot or mild Italian sausage 2 tsp. dried oregano 1 tsp. fennel seeds, crushed 4 cups penne 1 jar (700 mL) smooth tomato and herb pasta sauce 6 cups sliced mushrooms (1 lb.) 4 cups eggplant, cubed and peeled 3/4 tsp. pepper 1/2 tsp. salt 1 sweet green pepper, chopped 2 eggs 1 1/2 cups ricotta cheese 1/4 cup grated Parmesan cheese 4 hard cooked eggs, quartered lengthwise In large bowl, combine flour, baking powder, and salt. In separate bowl, whisk together milk, oil, and eggs; pour over dry ingredients all at once. Using fingers or mixer with dough hook, blend until liquid is absorbed and dough is smooth. Turn out onto lightly floured surface; knead for about 2 minutes or until velvety smooth and elastic. Transfer to bowl; cover with plastic wrap and refrigerate for at least 30 minutes or for up to 2 days. For filling, cut sausage into 1/2-inch-thick slices; cook in large non-stick skillet over medium-high heat, turning to brown all over, for 8 minutes or until no longer pink inside. Drain off fat. Stir in oregano and fennel; cook for 1 minute. Transfer to large bowl. Meanwhile, in large pot of boiling salted water, cook pasta for about 6 minutes or until tender but still quite firm; drain well. Add to sausage along with pasta sauce; toss to coat. Set aside. Wipe out skillet, cook mushrooms, eggplant, 1/2 tsp of the pepper and salt over medium-high heat, stirring, for about 5 minutes. Add green pepper and cook for about 5 minutes or until liquid is evaporated. Set aside. Whisk one of the eggs; whisk in ricotta, Parmesan, and remaining pepper. Set aside. Knead any oil back into the dough; set aside 1/2 cup for pastry decorations. Cut off one-third of the remaining dough to make 1 large piece and 1 small piece. On lightly floured surface, flatten large piece into disc; turn over to coat with flour. Roll out into 19-inch circle, resting a few times to allow pastry to relax; fit into bottom and up side of 10-inch springform pan, leaving 1-inch overhang. Spoon half of the pasta mixture into pan, pressing down lightly; nestle half of the egg wedges into filling. Sprinkle with half of the mushroom mixture. Spread with ricotta mixture; sprinkle with remaining mushroom mixture and egg wedges. Top with remaining pasta mixture, pressing down lightly. Beat remaining egg; brush some over top of overhanging pastry. Roll out small dough piece into 12-inch circle. Place over filling and overhanging pastry; fold edges over bottom overhang, pinching to seal; brush top with some of the remaining egg. Roll out reserved pastry to 1/4-inch thickness. Using small cookie cutters, cut out moon and stars or other shapes; arrange on top of pastry. Brush with remaining egg. Cut 10 small slits in top of pastry for steam vents. Bake in bottom of 350F oven for about 90 min or until pastry is golden brown and filling is piping hot. Let cool on rack for about 30 minutes. Remove ring and serve. Adapted from a recipe found here: http://www.recipecottage.com/pasta/timpano02.html Send your requests or replies to a request to: a2zrecipes@fastmail.fm (PLEASE use "Recipe Request" as subject.) GoldenMine.com - Free shipping on all jewelry. Never pay retail again! Solid 14K yellow and white gold. Your order helps support A to Z Recipes. http://www.qksrv.net/click-1219304-5440047 ~*~ CRAZY CORNER ~*~ Give me a sense of humor, Lord, Give me the grace to see a joke, To get some humor out of life, And pass it on to other folk. KitchenEtc.com http://www.qksrv.net/click-1219304-8771043 The world??s largest online cooking and dining store. All from Larry Holmes, Ontario, Canada today... A young girl (18ish) walks into a prestige car sales room. Looks around at all the Porsches, Lamborghini's, Jags etc., and says to the salesman "can I have the red one?" - a top of the range Porsche. " I'll pay cash!" and starts taking handfuls of tenners out of a carrier bag until she gets to the right price. The deal is finalized very quickly and the girl drives it away. She is back 2 days later - "I want my money back...it smell awfully bad when I use the brakes" she states emphatically. Not wanting to lose the sale (having taken cash and fiddled the books) the manager decides to ride in the car with her 'in case she is not driving it properly' He gets in and she roars out of the dealership, drops it into second gear at 55 mph, floors the pedal again and slips into 3rd at 80mph does a handbrake turn into a country lane and then really starts to accelerate. 120mph into 4th gear; 5th at 145mph. The engine is screaming, trying to leap out of the bonnet when it reaches 170mph. The scenery is a green blur the G-force has him pinned in the seat. In the distance, to his relief, the barriers of a level crossing are beginning to come down and she will have to slow down (he thinks!) instead the pitch of the engine increases. 100yards from the crossing she slams on the brakes and the car stops inches from the barrier. "Can you smell it?" she says. "SMELL IT? I'M SITTING IN IT!" There are these two guys, Svin and Johan, and they work in a factory. The boss is deciding how much each person should make and calls them one at a time to his office. He asks Svin "what do you do?" Svin says "I'm a panty stitcher." The boss looks at his list and thinks "oh ok that's unskilled labor so that's $400" and writes it on his sheet. Johan goes to see the boss and he asks him "so what do you do?" Johan says, "I'm a diesel fitter." The boss looks at his list and thinks "oh that's skilled labor so that's $800" and writes it on his sheet. The next week they get their paychecks and Svin opens it up and he says, "oh here I'm sorry. I opened yours by mistake" and trades with Johan. He opens his up and looks and it and says "wait why do you make twice as much as I do?" Johan shrugs and says "I don't know." So Svin goes to see the boss and he asks the boss, "how come Johan makes twice as much as me?" The boss says "well tell me what you do." Svin says, "I'm a panty stitcher." The boss looks at his list and says, "oh yeah that's unskilled labor. That pays $400." Svin says, "but why does Johan make twice as much as me?" The boss looks at his lists and says "well he's a diesel fitter. That's a skilled labor so it pays twice as much." Svin says "do you know what we do?" The boss says "what?" Svin says, "well I stitch the panties and I hand them to Johan and he stretches them over his head and he says ???yeah diesel fitter.'" Mike went down to the doctor's office. "Doc, you've gotta help me! My wife just isn't interested in sex anymore. Haven't you got a pill or something I can give her?" "Look, I can't prescribe..." "Doc, we've been friends for years. Have you ever seen me this upset? I am desperate! I can't think; I can't concentrate; my life is going utterly to hell! You've got to help me." The doctor opens his desk drawer and removes a small bottle of pills. "Ordinarily, I wouldn't do this. These are experimental; the tests so far indicate that they're VERY powerful. Don't give her more than ONE, understand? Just ONE." "I don't know, doc, she's awfully cold..." "One. No more. In her coffee. Okay?" "Um... okay." John expresses gratitude and leaves for home, where his wife has dinner waiting. When dinner is finished, she goes to the kitchen to bring dessert. John hastily pulls the pills from his pocket and drops one into his wife's coffee. He reflects for a moment, hesitates, then drops in a second pill. And then he begins to worry. The doctor did say they were powerful. Then inspiration strikes -- he drops one pill into his own coffee. His wife returns with the shortcake and they enjoy their dessert and coffee. Sure enough, a few minutes after they finish, his wife shudders a little, sighs deeply and heavily, and a strange look comes over her. In a near-whisper and a tone of voice he has never heard her use before, she says, "I ... need ... a ... man!" John's eyes glitter and his hands tremble as he replies, "Me ... too!" Send your funnies to: maggieblackwell@hotmail.com (PLEASE use "Humor" as subject.) Did you vote? http://www.cumuli.com/ezines/ra20729.rate Thanks! zChocolat.com. Chocolate Romance for him or her! You will find a decadent assortment of zChocolats finest morsels beautifully packaged for gift-giving. http://www.qksrv.net/click-1219304-10051135 ~*~ TODAY'S MENU ~*~ We go Greek today. Well, modified for a schedule like mine, any way. The recipes are simple, no mystery ingredients, and you can actually make this on a work-day night. If you??re wondering about why I selected a ???low fat??? rice recipe, look at DESSERT. Enjoy! (See various menus at: http://www.a2zrecipes.net/Menus.html) OUR MENU: GREEK BIFTEKI LOW-FAT GREEK RICE QUICK & EASY BAKLAVA GREEK BIFTEKI Makes 4 servings These can be pan-fried, too. I did and they were great. 1 1/3 pounds ground beef 1 tablespoon plain yogurt 2 teaspoons dried thyme Salt and pepper to taste 4 ounces feta cheese Preheat grill for indirect heat. (Or spray a pan with Olive Oil Spray) In a large bowl, mix together ground beef, yogurt, thyme, and salt and pepper. Form meat into 8 patties, about 2 to 3 inches in diameter. Cut the cheese into 4 slices. Place one cheese slice between two patties, and seal the edges. Repeat with remaining beef patties and cheese slices. Set bifteki aside. Brush grate with oil, and arrange bifteki on hot grate. Cover, and cook for 15 to 20 minutes, or until meat is cooked through and cheese is melted. If pan-frying, cook until done. LOW-FAT GREEK RICE Makes 6 servings 3/4 cup long grain rice (I prefer brown) 1/3 cup chopped green onion 2 cloves garlic, minced 1 1/2 cups. fat-free chicken broth 2 Tbsp. chopped fresh parsley or 1 tbsp. dried 2 Tbsp. chopped fresh dill or 1 tbsp. dried 1 10-oz. pkg. frozen chopped spinach, thawed 1 1/2 Tbsp. lemon juice 1 tbsp. honey lemon wedges For moistness, wash rice. Combine with green onions and garlic in medium saucepan. Cook over medium high heat until rice dries and becomes aromatic. Add chicken broth and bring to a boil. Add parsley and dill. Cover and adjust heat to a simmer. Cook for about 50 minutes, or until rice is tender. Squeeze spinach gently to remove excess liquid. Stir into rice and cook for 5 minutes, or until heated through. Stir in lemon juice and honey. Serve with lemon wedges for additional seasoning at the table. QUICK & EASY BAKLAVA Yields 4 6 sheets phyllo pastry, defrosted 1/2 lb. melted butter 1 cup walnuts or 1 cup pistachios, chopped, and, toasted 3 tbsp sugar 1/2 tsp cinnamon 1 cup honey Directions: Preheat your oven to 375F. Cut each sheet of phyllo pastry in half so that they are roughly square. Place one sheet of phyllo on a greased or non-stick baking sheet and brush liberally with the melted butter. Repeat with 5 more sheets. Scatter the nuts, sugar and cinnamon over top. Place another sheet of phyllo on top of the nut mixture and brush it with butter. Repeat with the remaining sheets of phyllo. With a sharp knife, cut the layered phyllo into diamond shapes. Bake for 10-15 minutes, until golden brown. Remove from oven, drizzle with honey and serve (you may have to recut the diamonds). Jewelers Direct has just what your loved one wants! Representing the World's Finest Man Made Cubic Zirconia Gems "Diamond Quality" Handset in 14kt. Solid Gold. http://www.qksrv.net/click-1219304-1166000 Donations are gratefully accepted through Pay Pal: https://www.paypal.com/xclick/business=a2zrecipes%40fastmail.fm&;item_name=A+to+Z+Recipes&no_note=1&tax=0¤cy_code=USD ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ ~*~ YOUR FAVORITES ~*~ These are recipes from generous contributors***. I have not personally tried them. I have read through each recipe, checking for any obvious errors. I assume no responsibility for the contents. These are offered as a popular feature of this newsletter. Use those you like at your own risk (see disclaimer at end of each issue). Interested in seeing previous issues (archives)? Only very recent issues are located here: http://www.a2zrecipes.net/Archives.html (COMING SOON!): Since November 2000 are located here: http://www.zinester.com/archives/62028/ The previous issues are located here: http://www.topica.com/lists/A2ZRecipes/read GINGER CREAMS ~Sent in by: Jessica, Corfu, Greece 1 c. brown sugar 3/4 c. shortening 2 whole eggs 1/2 c. molasses 3 c. sifted flour 1 tsp. soda 1/4 tsp. cloves 1 tsp. cinnamon 2 tsp. ginger 1/4 tsp. salt 1 c. steaming coffee 1 c. raisins (optional) Cream brown sugar and shortening. Add rest of ingredients. Use jelly roll pan. Bake at 350 degrees for 25 minutes. Watch and do not overbake! Frost with powdered sugar icing. ("powdered sugar icing" is powdered sugar mixed with milk and a bit of vanilla, to the consistency you like. ie. cup of powdered sugar, 1 or 2 teaspoons milk, 1/4 teaspoon vanilla extract) Cookbooks make a wonderful gift. From the allrecipes.com site comes a special deal. NEW! Allrecipes' Cookbooks! Use this handy link to order: http://www.qksrv.net/click-1219304-5837995 Your order helps support A to Z Recipes. Thanks. BELGIAN CINNAMON-SCENTED PRUNE TART (Pruimentaart Met Een Snuifje Kaneel) (Tarte Aux Pruneaux A La Canelle) One 12" Tart ~Sent in by: Rita, London, England Source: About.com Ingredients: 1/2 pound pitted prunes 3/4 cup water 1/2 cup plus 1 tablespoon sugar 1 cinnamon stick (2 inches long) Flemish Yeast Dough*, cinnamon variation 1 tablespoon dark rum or Cognac whipped cream flavored with cinnamon, for serving Place the prunes, water, 1/2 cup sugar, and the cinnamon stick in a small saucepan. Bring to a boil and reduce the heat to low. Simmer, covered, for 1 hour. Stir occasionally to prevent sticking and add a little more water if the prunes get too dry. Remove from the heat, discard the cinnamon stick, and let cool. Preheat the oven to 325 F. Roll out the dough into a circle, 1/4 inch thick, and transfer it to the prepared pan. Press the dough into the pan, trim and crimp the edges, and prick holes in the bottom with a fork. Cover with a clean kitchen towel or plastic wrap and let rise for 20 minutes in a warm spot. When the prunes have cooled to lukewarm, puree in a blender or food processor. Stir in the rum. Spread the prune mixture evenly over the dough and sprinkle with the remaining 1 tablespoon sugar. Bake until the pastry is nicely browned, 20 to 25 minutes. Serve lukewarm with a dollop of cinnamon-flavored whipped cream. *Flemish Yeast Dough Gistdeeg Op Z'N Vlaams Makes 1 x 30cm/12-inch pie crust Ingredients: 1 package Active Dry Yeast 150ml/5fl.oz. Warm Milk Approx 175g/6oz Plain Flour 50g/2oz Sugar A pinch of Salt 1 large Egg, lightly beaten 2-1/2 tbsp Butter, melted Instructions: 1. Place the milk in a small bowl, sprinkle the yeast over the top and leave for about 5 minutes until foamy. Stir well. 2. In a large mixing bowl, mix together the dry ingredients with a whisk then make a well in the centre and pour in the egg, yeast mixture, and butter. Gradually work the flour into the liquid ingredients until you have a smooth, soft dough. 3. If necessary, add a little more flour to make a dough that does not stick to your fingers and can be rolled out easily. Do not knead or over work or it will become tough. 4. Form the dough into a ball, place in a large lightly oiled bowl, cover with clingfilm and leave in a warm place for about 1 hour until doubled in size. 5. Butter the flan tin and coat with flour, shaking off any excess. Set aside. 6. Punch down the dough and transfer to a lightly floured surface and using a floured rolling pin, roll the dough into a round, about 6mm/1/4-inch thick. 7. Line the prepared flan tin with the pastry, trim the edges and prick holes on the base with a fork. 8. Cover with a clean kitchen towel and leave the dough to rest and rise again for 20 minutes before filling and baking. VARIATION: Add 1 teaspoon cinnamon to the dry ingredients for a cinnamon-scented crust. CoffeeAM.com is the largest online Gourmet Coffee & Tea Site. Free Shipping on orders over $40! Use Coupon Code FREEDEAL at checkout.* For a Limited Time Only -Get a Free Sample (one-half pound!) of Gourmet Coffee with any order! http://www.qksrv.net/click-1219304-5463405 DOUBLE CHOCOLATE MUFFINS ~Sent in by: Linda, CA 2 cups all purpose flour 1 cup unsweetened cocoa powder 1 cup sugar 1 T. baking powder 1 large egg 1 cup milk 1/2 cup margarine, melted 1 1/2 cups miniature chocolate chips Preheat oven to 400. In a large bowl, combine flour, cocoa, baking powder, and sugar. In another bowl, whisk egg, milk, and margarine. Pour liquid into dry ingredients. Add chips and stir till mixed. Spoon batter into 12 greased muffin cups. Bake 20 minutes or until golden brown. Bath-and-Body.com Wonderful gift sets, homemade soaps, lotions, etc., perfect for Birthday, and special occasion giving! Your order helps support A to Z Recipes. Thanks. http://www.qksrv.net/click-1219304-5346491 CHICKEN AND DUMPLINGS ~Sent in by: Treva, NC 4 pounds chicken pieces 1 small onion, chopped 1 clove garlic, minced 4 chicken bouillon cubes 1 bay leaf 1 stalk celery with leaves, chopped 1 teaspoon salt 1/2 teaspoon pepper Place the chicken in enough water to cover in a large pot. Bring to a boil and add other ingredients, simmering for about one hour, or until chicken is completely cooked. Remove chicken from broth, cool enough to de-bone pieces and keep broth simmering. TO MAKE THE DUMPLINGS: 2 cups flour 1 teaspoon baking powder 1/2 cup hot chicken broth 1 teaspoon salt 1/3 cup shortening Stir ingredients together, cut in shortening. Add enough of the chicken broth to make a stiff dough. Roll dough out on a floured surface to 1/8-inch thickness, and cut into 1" x 4" strips and drop one at a time into the boiling broth. Reduce heat and return chicken to the pot, cooking until dumplings are done for about 10 to 20 minutes. Stir gently during cooking to keep dumplings from sticking. This recipe will serve 6 lovers of Chicken and Dumplings. HomeVisions.com - Slipcover Sale. Save 50% http://www.qksrv.net/click-1219304-9439561 WHITE POTATO PIE (A lightly spiced dessert, a way to make use of left over mashed potatoes) ~Sent in by Larry Holmes, Ontario, Canada 3 eggs 2 cups light cream 2 cups mashed cooked potatoes 1 cup sugar 1 teaspoon vanilla ?? teaspoon salt 1 10-inch unbaked pastry shell ground nutmeg toasted slivered almonds Filling: In a mixing bowl beat the eggs slightly. Stir in the light cream, mashed potatoes, sugar , vanilla, and salt; beat until mixture is smooth. Place unbaked pastry shell on oven rack; pour filling into shell. Sprinkle with nutmeg. To prevent over-browning, cover edge of pie with foil. Bake in 350?° F. oven for 25 minutes. Remove foil; bake 15 to 20 minutes longer or until a knife inserted off-center comes out clean. Cool pie completely on wire rack. Sprinkle pie with toasted slivered almonds and additional ground nutmeg if desired. Store any remaining pie in refrigerator. The Home Marketplace ?? Name-brand products at warehouse prices. http://www.qksrv.net/click-1219304-8777551 BREAD PUDDING ~Sent in by: Pat, Auburn, WA The famous old Ambassador Hotel in Los Angeles makes a bread pudding that is one of the best of the firm, custardy, homey types. Ingredients 6 eggs 1 quart milk 1 tsp. vanilla 3/4 cup sugar 1/2 tsp. nutmeg 6 thick slices egg bread, diced, or 12 regular-size slices egg bread, diced Optional: 1/2 tsp. cinnamon, 1/4 cup coconut Directions Beat eggs. Beat in milk, vanilla, sugar and nutmeg. Mix in bread cubes. Turn into greased 2-quart baking dish and sprinkle with cinnamon and coconut (if desired). Bake at 325 degrees F 45 minutes, or until set. If desired, jam or jelly may be swirled through mixture, or add cherries, raisins, or other fruit. Makes 8 servings MexGrocer brings authentic Mexican food to your home! http://www.qksrv.net/click-1219304-6249700 SHREDDED BEEF WITH LEEKS ~Sent in by: Barbara, Chula Vista, CA 1 1/2 pounds flank steak 2 teaspoons soy sauce 2 teaspoons dry sherry 1 egg white Cornstarch to coat 1 cup plus 1 tablespoon oil 2 fat leeks SAUCE 1/4 cup hoisin sauce 1 tablespoon dry sherry 1 teaspoon soy sauce 2 tablespoons sesame oil Cut flank steak on the bias across the grain into 1/4 by 2 1/2 inch slices and place in a bowl. Add soy sauce and wine; mix. Add egg white and mix thoroughly. Dust with cornstarch and mix again. Refrigerate at least 30 minutes. Coat with 1 tablespoon of oil. Remove roots and 1 inch from green ends of leeks. Split open, then cut into 1/4 inch shreds the size of the beef. Rinse thoroughly and dry. Combine the sauce ingredients. Heat the remaining oil in a wok to 300 degrees. Add half the beef, stir to separate, and cook until the beef changes color. Remove with a large strainer to a work platter. Reheat the oil and add the remaining beef. Remove meat to the platter; drain the oil into a heatproof bowl. Add 3 tablespoons of the oil to the wok. Heat for 30 seconds, then add leeks. Cook until leeks begin to wilt. Remove leeks with a strainer to a separate platter. Add another tablespoon of oil to the wok. Add sauce and bring to a boil. Add beef; stir to coat. Remove to a serving platter; top with the leeks and serve immediately. Serves 4. ***As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name/location of sender will NOT be posted. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Send recipes you??d like to share to: a2zrecipes@fastmail.fm (PLEASE use "recipes" as subject.) Walter Drake - Clearance SAVE up to 70%! August Sale - save $5 on every $35 order! Walter Drake is your one stop shop for Kitchen and Household items. http://www.qksrv.net/click-1219304-5021517 Interested in seeing previous issues (archives)? Only very recent issues are located here: http://www.a2zrecipes.net/Archives.html (COMING SOON!): Since November 2000 are located here: http://www.zinester.com/archives/62028/ The previous issues are located here: http://www.topica.com/lists/A2ZRecipes/read ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ ~*~ HEART HEALTHY (HH) ~*~ This section is a little gift from our heart to yours! While not completely free of fat, cholesterol and calories, they should make your daily chore of eating more wisely just a little bit easier and a whole lot tastier! Always use YOUR best judgment when cooking for special needs! Cookbooks make a wonderful gift. From the allrecipes.com site comes a special deal. NEW! Allrecipes' Cookbooks! Use this handy link to order: http://www.qksrv.net/click-1219304-5837995 Your order helps support A to Z Recipes. Thanks. ZESTY JALAPENO FISH FILLETS 4 Servings Fast, Low-fat. Meal in one. 1 pound fresh or frozen fish fillets, skinless; 1/2 to 1 inch thick.* 3 carrots, medium sized; julienned (1 1/2 cups) 1 zucchini, medium sized; julienned (1 1/2 cups) 1 1/2 cups water 1/2 teaspoon chicken bouillon, instant granules 1 cup couscous 1/3 cup jalapeno pepper jelly 1 tablespoon white wine vinegar, or vinegar 1 tablespoon fresh parsley, or cilantro, snipped. 1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 4 serving-size pieces, if necessary. In a medium saucepan cook carrots, covered, in a small amount of boiling water for 2 minutes; add zucchini and cook 2 minutes more or till vegetables are crisp-tender. Drain, cover and keep warm. 2. Measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Season with salt and pepper. Broil fish 4 inches from heat till fish flakes easily with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish). Turn 1-inch thick fillets over halfway through broiling. 3. Meanwhile, in a saucepan heat water and bouillon granules to boiling. Stir in couscous. Cover; let stand 3 to 5 minutes or till liquid is absorbed. 4. In another saucepan stir together jelly and vinegar. Heat and stir over low heat till jelly is melted. 5. To serve, use a fork to fluff the couscous; stir in the parsley or cilantro. Spoon the couscous onto each dinner plate. Top with a fillet and some of the vegetables. Drizzle with the warm jelly mixture. *Red snapper, flounder, sole, haddock, or orange roughy (our favorite). Amount Per Serving: Calories 286 (11% from fat) Perfumania.com - Lowest prices GUARANTEED http://www.qksrv.net/click-1219304-6674832 ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ ~*~ COOKING FOR TWO ~*~ This section provides some recipes for those who cook for two. Not many recipes are mindful of the need to have it "scaled down" for you. I hope this helps. DOMESTICATIONS - America's Authority on Home Fashions http://click.linksynergy.com/fs-bin/click?id=qELfutnXLH0&offerid=15019.10000001&type=3&subid=0 SKILLET CHICKEN DINNER ~Sent in by Larry Holmes, Ontario, Canada 2 tablespoons olive or salad oil 2 medium-size onions, sliced ??-inch thick 2 teaspoons all-purpose flour 1 teaspoon salt ?? teaspoon dried rosemary leaves, crushed ?? teaspoon pepper 4 large chicken thighs (about 1 ?? pounds) ?? pound small red potatoes, cut into 1-inch pieces 2 tablespoons lemon juice ?? cup water ?? small bunch spinach (about ?? pound) coarsely sliced ?? cup pitted ripe olives, each sliced in half ABOUT 40 MINUTES BEFORE SERVING In 10-inch skillet over medium-high heat, in hot oil, cook onions until golden brown; with slotted spoon, remove onions to bowl. On sheet of waxed paper, mix flour, salt, dried rosemary, and pepper; use to coat chicken thighs. In oil remaining in skillet, over medium-high heat, cook chicken until golden brown on all sides. To chicken in skillet, add potatoes, lemon juice, cook onions and ?? cup water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until chicken and potatoes are fork-tender and juices run clear when chicken is pierced with a knife. Skim of fat from liquid in skillet. Stir in spinach and olives; cook until spinach just wilts. Each serving: Calories: 660 Fat: 37 g Cholesterol: 145 mg Sodium: 1520 mg AVENUE is a leading national specialty retailer of women's apparel and accessories. http://click.linksynergy.com/fs-bin/click?id=qELfutnXLH0&offerid=46769.10000008&type=3&subid=0 Enjoy! Maggie ~*~ FREE SUBSCRIBER ADS ~*~ This section was created for subscribers to post their ads for either a newsletter/ezine and/or site. I do not charge for this service (or any other service). The Mags has a wild streak but please do not ask for me to post anything for you that is racially biased nor of a pornographic nature. YOUR freedom of speech is subject to MY freedom of selection. In other words, what I say goes here... NOTE: Ads will continue to appear until notified by requestor. From A2Z family member Teri Crane: Looking for a discount-priced cruise? Pat and Teri Crane can save you money on any cruise line, any ship, and any destination. Visit www.7seascruises.com or e-mail cruiseplanners7seascruises@msn.com No booking fees, no hidden charges and great, personal service! From A2Z family member Jay Burgess from Houston, TX: I am a personal chef. My website is basically a recipe site for hot and spicy foods. My newsletter is distributed monthly and includes reviews on new products in the fiery foods industry, as well as recipes, and anything else I can think of that is related to hot foods. My website is: http://www.chile-pepper-sauces.com My newsletter page is: http://www.chile-pepper-sauces.com/e-zine.html From A2Z family member Natalie Bodrova from Northwest Russia: Friendfinder is the most popular place for people looking to meet others for romance, dating, friendship and more! Millions of exciting members worldwide! FriendFinder.com offers the highest paying affiliate program in the industry. To learn more about affiliate opportunities: http://friendfinder.com/go/p14924 From A2Z family member Evelyn Hall from Nevada, IA: In the summer & fall and winters and spring in Dade City, FL. Yes, we are snowbirds!! Hi, I send out two free recipe and tips newsletters about once a day (unless I'm traveling). One is for Diabetics and one is for Dieters. I use tried and true recipes, mostly, and offer tips from others who are struggling with diets and diabetes. My husband and I both have diabetes and we both have to lose weight. I have lost 70 lbs. since I learned I had diabetes and Bill is working on his weight. Just email me at: evyjean39@yahoo.com to sign up. Tell me which newsletter you are interested in! Note: If you subscribed to either one of these newsletters and have not received a newsletter yet, please resend to this email address: wchall@atlantic.net. From A2Z family member Dorine, in Philadelphia, PA: The Global Epicure is a free recipezine published Monday through Friday. Each issue contains a menu and the recipe for one of the items. Recipes are always made from scratch and from fresh ingredients, with instruction on techniques. Readers can contribute recipes, ask questions and participate in the community. To subscribe, send email to global-epicure-subscribe@yahoogroups.com From A2Z family member Doni in Liberty, MO: I LOVED STAYING HOME WITH MY CHILDREN BUT IT WAS STRAINING MY BUDGET. Do you need to bring in extra income, but don't want to work outside of the home? Do you fear falling for yet another scam? So did I. Thankfully, I found a group of women dedicated to earning an honest income from home - by working together. Interested? Visit us today. http://www.stayinhomeandlovinit.com/cgi-bin/team.cgi?id=do9366&action=show From A2Z family member Jackie Parachu in Boca Raton, FL: Trusted Family Products Since 1868 From Watkins Order through me, jparachu@earthlink.ne t, to receive free shipping on every item! Visit my website at www.watkinslady.shoppingcartplus.com and receive a free catalog and samples! 30 days money back guarantee on all products! From A2Z family member Brenda Martin from KS: Delight your taste buds with a cup of flavorful coffee, cappuccino or tea in the comfort of your own kitchen. Visit: http://BJsTasteDelights.com to see all of our mouthwatering flavors. From A2Z family member Eleisia Whitney from CA: Smell the aroma of freshly baked cookies, cakes, and pies. Indulge yourself with spiced bath salts, vanilla hand and body lotion, and peppermint foot cream. Clean your home with earth-friendly cleaners and detergents. Browse our online catalog: http://www.watkinsonline.com/eleisiawhitney Sign up for our free Watkins Monthly Newsletter: Around_the_kitchen_table-subscribe@yahoogroups.com Would you like a catalog and free sample? Send me an email: eleisiawhitney@watkinsonline.com From A2Z family member Jean Spannenberg from Whittier, NC: Adventure Foods packages a complete line of foods for all outdoor activities, as well as specialty packing for Diabetics, Gluten Intolerance, Vegetarians, and all other food or health restrictions. We also have an extensive bulk food items, spices, and unique ingredients, for those who wish to pack their own foods. Please take a look at our web site at: http://www.adventurefoods.com From A2Z family member Donna in Northwest. MT: WANT MORE RECIPES? LIKE CRITTERS? Good Fixins comes to you 5 days a week with a yummy recipe, a food fact, and for fun there's the CRITTER CORNER where we share our favorite stories about our four-legged friends. Chocolate lovers will enjoy our weekly indulgence in a heavenly chocolate recipe. Join our family today and see what you've been missing! Visit http://www.goodfixins.com today! From A2Z family member Jenny Francoeur of Tampa, FL: Have you heard about Bob Barefoot??s Coral Calcium? Read about the company that is taking the country by storm and learn how to get Bob Barefoot??s own formulated Coral Calcium for free. Visit http://www.freecoralcalcium.com/6728 From A2Z family member Martha Matthews, Sacramento, California: Looking for a Christian perspective on running your home and being the best wife you can be? Then this is the web site for you. It??s filled with tons of information and resources just for Christian wives and homemakers. Sign up for our free newsletter. Take your Homemaking to a ???higher??? level. http://www.christian-homemaking.com From A2Z family member Janice Buckner in the beautiful mountains of Western North Carolina, just outside of Asheville. I am a work-at-home mom. I welcome fellow a2z family to check out my site. Gas Prices Are on the Rise -- Earn Money and Save on Gas!! http://www.jmbuckner.gasupusa.com.gasupusa.com From A2Z family member Yossi in Brooklyn, N.Y. For a full line of Kosher Gift Baskets and chocolate platters please visit http://www.yossissweethouse.com Perfect for Bar Mitzvahs, birthdays, holidays, baby, etc. Corporate accounts welcome. From A2Z family member Anastasia Raymond, Malaysia: Have you joined AutoSponsorClub? http://www.AutoSponsorClub.com/member.php?id=765 This Auto Sponsoring Club is Still Pre launch, and it is exploding all over the internet. Its getting HOT! Hundreds are joining daily!!! TIMING IS EVERYTHING ACT NOW! Get positioned right now for FREE!! From A2Z family member Elga, Ventura CA: A newsletter dedicated to a healthy lifestyle. Take a look at her site and join her for this important issue: http://www.affinitylifestyles.com/newsletter.html From A2Z family member David from Brooklyn, NY: For a beautiful selection of lapel pins please visit my website: http://www.nypins.com FDNY, NYPD, EMS, PAPD, WTC, 9/11 AND CUSTOM LAPEL PINS From A2Z family member Skirnir: If you live in the Southeast Wisconsin area and you would like to join a local food ring, try Food-a-Mania! We are a group of food lovers who share recipes and occasionally visit each other. If you are interested email me at skirnirh@earthlink.net From A2Z family member Crystle: Beauty For Ashes; An online Ministry for Women http://beauty4ashes.org CountryMom Graphics http://www.geocities.com/crystle07_2000/ Prayerboard http://pub136.ezboard.com/fbeauty4ashes49013frm1 IMAGINE BEING DEBT FREE....Feels great doesn't it? You can be. We can help. NO loan, NO credit check and NO repayment. The Debt Payment Club has helped its members payoff over $2,000,000. since 1996 in 60 countries. We can help you too! Get risk free information at: http://www.kingcard.com/jj/payoff.htm Don't just imagine, DO IT! "I enjoy contributing to several recipe sites and newsletters of acclaim and as a Principal Dancer/Ballet master, (currently with Royal Danish Ballet), I have had wonderful experiences with foreign cuisine, a great love of mine! Cooking should be fun and my newsletter is FREE, informative as well as the weekly riddle, (A popular entry!) So come and enjoy these weekly International Newsletters as well as check out the Food Trivia. See you all here, your friend, Martin." Subscription link: http://www.zinester.com/mpb/ml_fs.cgi?trail=1&topic=12673 Un-subscription link: http://www.zinester.com/mpb/unsub.cgi?12673 Want to join the recipe list of a fellow reader, Judy, in Canada? JudysRecipes - To subscribe, send an email to: 52489-subscribe@zinester.com How about those of you who crochet? Join Nina, At My House Crochet list: http://groups.yahoo.com/group/Atmyhouse Find great ezines here! http://ezinelocater.com/ Subscribers may send requests for FREE advertising to: maggieblackwell@hotmail.com (PLEASE use "Ad Request" as subject.) Include your name and location, please. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* If you would like to make a donation to A to Z Recipes to keep it a FREE and regular service, there are two convenient ways: Donations are gratefully accepted through Pay Pal: https://www.paypal.com/xclick/business=a2zrecipes%40fastmail.fm&;item_name=A+to+Z+Recipes&no_note=1&tax=0¤cy_code=USD If you choose, you may mail your donation to: Maggie Blackwell P O Box 485 Brazoria, Texas 77422 ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* I cannot sub (subscribe) or un-sub people. This is something you must do for yourself. Zinester will help with any problems. If your email address changes, sub at your NEW email and un-sub at the OLD one. To subscribe or un-subscribe from A to Z Recipes, use the appropriate link below: Un-subscription link: http://www.zinester.com/mpb/unsub.cgi?62028 Subscription link: http://www.zinester.com/mpb/ml_fs.cgi?topic=62028 For trouble with your subscription, email: support@zinester.com This publication is FREE. You may use the information here for whatever (legal) personal purpose you choose. I would appreciate a written request if you intend to use any of its contents for personal gain. Chances are I will not refuse. You may direct inquiries and comments to either of the methods listed below. A postal contact is listed for those who do not choose to use emailed permission requests. It is also for any other communication to the publisher that you do not wish to send over the internet. Maggie Blackwell, Publisher A to Z Recipes Email contact: maggieblackwell@hotmail.com Postal contact: P.O. Box 485 Brazoria, Texas 77422 Interested in seeing previous issues (archives)? Only very recent issues are located here: http://www.a2zrecipes.net/Archives.html (COMING SOON!): Since November 2000 are located here: http://www.zinester.com/archives/62028/ The previous issues are located here: http://www.topica.com/lists/A2ZRecipes/read DISCLAIMER: Recipes posted are for informational, educational, and/or entertainment purposes only. Please consult a health professional for any special dietary needs. The ONLY guarantee (expressed or implied) made by the publisher of A to Z Recipes is the following: ???The contents of this newsletter, including ALL recipes, will use disk space.??? ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ |
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