|
A to Z Recipes Newsletter Archives Index
|
Subscribe
|
|
| << November16, 2003 - A to Z Recipes 11-16-2003 |
November17, 2003 - A to Z Recipes Important Info About Your Subscription! >> |
|
^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ WELCOME TO 'A TO Z RECIPES' ***This is a ???vintage issue??? of A to Z Recipes from Apr 02, 2001 22:46 PDT *** To read this issue on a web site, you may follow this link. This ???vintage issue??? is located in Topica archives here: http://www.topica.com/lists/A2ZRecipes/read When the work involved in posting on the a2z website seems to be something the majority of readers appreciates, I will post issues there again. At this time, and until further notice, there will be no issues posted on the a2z web site. This takes hours weekly and the page stats have not reflected an interest. ???I want my A to Z!??? Is that you? Then say so by voting now: Vote for A to Z Recipes Here at cumuli.com: 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 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: Maggie Blackwell P.O. Box 485 Brazoria, Texas 77422 Check out other newsletters and ezines here: SubscriptionRocket.com Welcome to A to Z Recipes! ***This is a ???vintage issue??? of A to Z Recipes from Apr 02, 2001 22:46 PDT *** Welcome back to more of my A to Z Recipes. If you like what you have seen so far, please spread the word. I look forward to sending out more issues on a regular basis (now that my computer is up again!). Now, on to some recipes... ******** SEX ON THE BEACH ******** Calm down! It's a mixed drink. Well, let's say it's ALSO a mixed drink, lol. 1 ounce vodka 1 ounce peach schnapps 2 ounces orange juice 2 ounces cranberry juice Pour all of the ingredients into a highball glass almost filled with ice cubes. Stir well. Serves 1. ******** WILTED LETTUCE SALAD ******** Here is an updated, tastier version of a wilted salad, made with Belgian Endive, adapted from Gourmet magazine. It serves 2 people as a meal in itself: 4-5 bacon slices, fried and drained 3 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice Salt and pepper, to taste 4 endives cut into 3/4-inch pieces 2 ounces Stilton cheese, crumbled 1/4 cup fresh Italian parsley leaves, chopped Whisk together oil, lemon juice, salt, and pepper in a large bowl. Add last three ingredients and toss to coat. Crumble bacon over salad and serve. ******** SHRIMP AND FONTINA PIZZA ******** The combination of seafood and the Italian cheese Fontina makes for a lighter pizza. Serves 4-6 1 Pizza crust 2/3 cup Provolone cheese 2/3 cup Mozzarella cheese 2 Tomatoes, sliced 1 medium Onion, sliced and sauteed 1/4 cup fresh Basil, chopped 6 ounces small Shrimp, cooked 2 cups Fontina cheese, grated Pre-heat the oven to 400. Top a pizza crust with the provolone and mozzarella. Bake for five minutes. Add the sliced tomatoes, onions, and basil. Add the shrimp and top with the Fontina cheese. Bake for 10 minutes or until lightly brown. Serve warm. ******** WALNUT TART ******** This recipe is a definite winner for the nut-lovers in your family. If you prefer, you can use small (3 inch) tart pans to make six individual servings. Note: You must not overcook the cream sauce or the tart will be too hard. If you want to make the tart even more decadent, use pecans instead of walnuts. Serves 4 to 6. 1/3 cup butter, at room temperature 1/4 cup sugar 1 egg yolk, at room temperature 1 cup flour Filling: 2 cups coarsely chopped walnuts 2/3 cup packed brown sugar 1/4 cup butter 1/4 cup corn syrup 2 tablespoons heavy cream Preheat oven to 375 degrees. Grease a 9-inch tart pan with removable bottom. Beat butter and sugar until light and fluffy. Add egg yolk; beat well. Gradually beat in flour just until blended; mixture will be crumbly. Press dough into bottom and up sides of pan. Bake 12 minutes. Toast walnuts and cool. Sprinkle over bottom of baked tart shell. In a heavy saucepan, combine brown sugar, butter, corn syrup, and cream. Bring to a boil over medium heat, stirring constantly. Boil for one minute only. Pour mixture over walnuts. Bake ten minutes, until bubbly. Cool thoroughly before slicing. ******** ******** Please send in your own personal favorites. We'll publish them and share with others. Also! If you have a request, feel free to send it along. If I don't have it or can't find it, I bet it's because you made it up! ***This is a ???vintage issue??? of A to Z Recipes from Apr 02, 2001 22:46 PDT *** Enjoy! Maggie Find great ezines here! http://ezinelocater.com/ 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. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 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 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.??? ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ |
|
| << November16, 2003 - A to Z Recipes 11-16-2003 |
November17, 2003 - A to Z Recipes Important Info About Your Subscription! >> |
|
A to Z Recipes Newsletter Archives Index
|
Subscribe
|
|
|
Archives powered by Zinester's Mailing List Service
Details on A to Z Recipes Newsletter |
Browse for more newsletters at Zinester's Ezine Directory
Managed by Zinester's Mailing List Management |