A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. After much personal debate (that's when you talk to yourself), today's issue is finally complete. I am a little late in getting it out to you, though. You see, I had one all prepared and did what women are wont to do: I changed my mind! The issue I had prepared was one that featured another reader who sends in a lot of recipes like the one I did featuring Treva in eastern Tennessee last Sunday (which got rave reviews in our QT, by the way!). Then I got to thinking and decided to maybe wait on posting that one until some time after the monthly theme issue is posted on Sunday. Any way... I made more work for myself by changing my mind, but you should find a lot to your liking in this issue.

As much as I enjoyed it, our little "cold front" through Texas was short lived. We managed to have temperatures in the upper 60's for two nights then, like a flash, it was gone. I'm one of those folks who doesn't like to complain about the weather too much. I know from experience that you must be careful what you ask for, because you just might get it. Folks whine that its too dry, then they get rain... too much rain. Then they want the rain to stop and they get a drought. For me, if I can afford the light bill, then I'll take anything God sends me. Of course, I'm one happy camper when that it isn't a hurricane! Around here, when a weather system is so big and bad that you have to name it... it is too big and too bad.

Please remember that the new theme topic of One-Pot and Casserole Main-Dish Recipes is on the drawing board so please get those recipes in to me when you can. I expect this to be another great theme topic but need your recipes to make it perfect. Use the link found in the Monthly Theme section to send them. Please take time to read how to make sure your recipe submissions are suitable for posting. Doing that sure makes my life a little easier!

Join me in thanking the following for their help with today's issue:

Fancy, Aurora, NE
Patti, Aurora, NE
Rusty, FL
Judy, MI
Hal, OH 
Vicki, Sarasota, FL
Aafrin, Pune, India
Johnny, LA
Shirley, WA State
Tena, MO
Robyn, Auckland, New Zealand
Brenda, AL
Ann, Montreal, Quebec, Canada
Barbara, Chula Vista, CA
Larry Holmes, Ontario, Canada
Leasa, IA
Jean, Syracuse, NY
Joan, Savona, B. C.
Angelique, TX
Treva, Eastern TN
Luanne, FL

We'll see you here again on Sunday, God willing.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

Diet Advice

"I advertise all such as have plethorick and full bodies, especially living at rest, and which are of a phlegmatick temperament, that they not only exchew the use of breakfasts, but also oftentimes content themselves with one meal a day."
Tobias Venner (1577-1660)

Fancy sez: to which this translates, "if you are overweight, a wee bit lazy and have a 'who gives a hoot attitude'; then you are probably one who skips breakfast and pigs out at supper time."

Note from Maggie: Many thanks to Patti in Aurora, NE for forwarding this article submission for her pal and neighbor, Fancy.

The Gift of Picking up the Pieces

Shared by Rusty, FL

May this be the day when it all comes together
Happiness in your heart
Serenity in your soul
Success in all the things you do
Time enough to reach for your dreams
Patience to see you through
Inner beauty
An open mind
Days that you find you're feeling wonderful
Confidence, strong and lasting
Strength to do what needs to be done
Believing in tomorrow
Living in today
Knowing the right way is the only way
Clearing out the confusion
Facing the facts
Not being afraid
Never giving up
Finding hope in hard-to-find places
Putting smiles on other people's faces
Knowing when to talk
And knowing when to listen
Standing by the truth
Being firm in your commitments
Using your insight to set you right
Going from rock bottom to mountain top
Learning from mistakes
Understanding the greatness within
Looking for the good that is always there
Sharing the things that need to be shared
Remembering that it can all be a puzzle
But solving problems is one of the sweet joys of life
You can always pick up the pieces
And you can always make things right.

Make a Medical Journal

Shared by Judy, MI

Get a regular journal or spiral notebook, and make a medical journal out of it. Write down any of the past sicknesses in the family and bring it with you when going to doctors. Not only will you have the family history but you can also write down exactly what the doctor says, what medications you need to have, etc. Then if for some reason you can't give the information yourself, the book has all the information.

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~Maggie~

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Pregnant Turkey

Shared by Hal, OH 

Last year at Thanksgiving, my mom went to my sister's house for the traditional feast. Knowing how gullible my sister is, my mom decided to play a trick. She told my sister that she needed something from the store.

When my sister left, my mom took the turkey out of the oven, removed the stuffing, stuffed a Cornish hen, and inserted it into the turkey, and re-stuffed the turkey. She then placed the bird(s) back in the oven.

When it was time for dinner, my sister pulled the turkey out of the oven and proceeded to remove the stuffing. When her serving spoon hit something, she reached in and pulled out the little bird.

With a look of total shock on her face, my mother exclaimed, "Patricia, you've cooked a pregnant bird!"

At the reality of this horrifying news, my sister started to cry. It took the family two hours to convince her that turkeys lay eggs!


Yep..................SHE'S BLONDE! 



Hilarious!

Shared with me by Vicki, Sarasota, FL

"One day while he was at the track betting on the ponies and nearly losing his shirt, Mitch noticed a priest who stepped out onto the track and blessed the forehead of one of the horses lining up for the 4th race. Lo and behold, that horse - a very long shot - won the race. 

Mitch was most interested to see what the priest did the next race. Sure enough, the priest stepped out onto the track as the 5th race horses lined up, and placed a blessing on the forehead of one of the horses. 

Mitch made a beeline for the window, and placed a small bet on the horse. Again, even though it was another long shot, the horse the priest had blessed won the race. Mitch collected his winnings, and anxiously waited to see which horse the priest would bless for the 6th race. 

The priest showed, blessed a horse, Mitch bet on it, and it won! Mitch was elated! As the day went on, the priest continued blessing horses, and they always came in first. Mitch began to pull in some serious money, and by the last race, he knew his wildest dreams were going to come true. 

He made a quick stop at the ATM, withdrew his savings, and awaited the priest's blessing that would tell him which horse to bet on. True to his pattern, the priest stepped out onto the track before the last race and blessed the forehead, eyes, ears, and hooves of one of the horses. 

Mitch bet every cent, and watched the horse come in dead last. 

Mitch was dumbfounded. He made his way to the track, and when he found the priest, he demanded, "What happened, Father? All day long you blessed horses and they won. The last race, you blessed a horse and he lost. Now, thanks to you, I've lost all my savings!!" 

The priest nodded wisely and said, "That's the problem with Protestants-- you can't tell the difference between a simple blessing and the Last Rites!"


Difference Between Love and Marriage!!!

Shared by Aafrin, Pune, India

Love is holding hands in the street.
Marriage is holding arguments in the street.

Love is dinner for 2 in your favorite restaurant.
Marriage is a take home packet.

Love is cuddling on a sofa.
Marriage is one of them sleeping on a sofa. 

Love is talking about having children.
Marriage is talking about getting away from children.

Love is going to bed early.
Marriage is going to sleep early.

Love is a romantic drive.
Marriage is arrive on tops curvy tarmac . 

Love is losing your appetite.
Marriage is losing your figure.

Love is sweet nothing in the ear.
Marriage is sweet nothing in the bank.

TV has no place in love.
Marriage is a fight for remote control. 

Love is 1 drink and 2 straws.
Marriage is "Don't you think you've had enough!".

Conclusion: "Love is blind, Marriage is an eye opener!"

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

BAKED BRISKET FROM NORTH LOUISIANA

Shared by my pal Johnny, LA

1 TB garlic powder
2 TB celery seed
2 TB black pepper
1 TB Mrs. Dash (any flavor)
1 TB seasoned salt
2 TB liquid smoke
2 TB Worcestershire sauce
1 large brisket

Mix in a small bowl until you make a paste. With a pastry brush pat on large brisket. Wrap in foil tightly, then cook for five hours at 300 degrees.

CREAM CHEESE SWIRL COFFEE CAKE

~Submitted by Shirley, WA State

Makes 10" cake

Preheat oven to 350 degrees.
Grease pan.

2 3-oz pkgs of cream cheese room temperature
2 Tbl. powdered sugar
2 Tbl. fresh lemon juice
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp salt
1 c. white sugar
1/2 c. or 1 stick butter softened
3 large eggs
1 tsp. good vanilla
1 c. sour cream

Topping:
1/4 c. chopped fine walnuts
2 Tbl. packed brown sugar
1/2 tsp. cinnamon

Preheat oven to 350. In small bowl, blend the cheese and the powdered sugar till smooth with the fresh lemon juice.

Stir the flour, baking powder, baking soda and salt together and set aside.

In large mixer bowl, beat the white sugar and butter till fluffy. Add eggs, one at a time. Add the vanilla . Add the sour cream and flour alternating. Mix well.

Spoon one-half of batter into prepared pan and top with cheese mixture to within 1/2 inch of edge of pan. Top with remaining batter spreading out to edge. Sprinkle on the cinnamon topping and center in oven. Bake 45 min or till wooden skewer comes out clean. Cool 10 minutes and remove from pan. Serve warm.


CHICKEN PARMIGIANA

~Submitted by Tena, MO

2 eggs
1 tsp. salt
1/8 tsp. pepper
6 chicken breast filets
3/4 c. bread crumbs
1/2 c. vegetable oil
1 (15 oz.) can tomato sauce
1/2 tsp. basil
1/2 tsp. fennel
1/2 tsp. garlic powder
1 tbsp. butter
1/2 c. grated Parmesan cheese
8 oz. Mozzarella cheese, thinly sliced and cut into triangles

Preheat oven to 350 degrees. 

Beat eggs with salt and pepper in bowl. 

Rinse chicken and pat dry. Dip into egg mixture; roll in bread crumbs, coating well. Brown in hot oil in skillet; drain chicken and skillet well.

Arrange chicken in lightly greased 9x13 inch baking dish. 

Bring tomato sauce, basil, fennel and garlic powder to a boil in skillet. Simmer for 10 minutes or until thickened. Stir in butter. Pour over chicken; sprinkle with Parmesan cheese. Bake, covered, for 30 minutes.

Arrange Mozzarella slices over top. Bake, uncovered, for 10 minutes. 

Yield: 6 servings.


MOROCCAN LAMB ON LEMON PEPPER COUSCOUS

~Submitted by Robyn, Auckland, New Zealand

2 cups couscous
2 tablespoons olive oil
1 tablespoon lemon pepper seasoning
3 tablespoons chopped parsley
2 tomatoes, deseeded and diced
1 lemon cut into 8 segments
1 ? tablespoons Moroccan seasoning
500g lamb steaks, trimmed and cut into strips
1 red onion, diced
? a 400g can of diced tomatoes 

Prepare couscous according to packet directions. When cooked fluff with a fork and add 1 tablespoon of oil and the lemon pepper seasoning.

When cooled slightly stir through chopped parsley and tomatoes. Place in a serving dish and set aside.

Char-grill lemon segments by placing over a grill or frying in a non-stick pan until brown, turning as required. Set aside.

Toss the lamb in the Moroccan seasoning, heat 1 tablespoon of oil in a fry pan and fry for 3-5 minutes or until just cooked through. Remove from pan, and keep warm.

Add the onion to the pan and cook until soft. Add the tomatoes and cook on a medium heat for 3 minutes. 

Return the lamb to pan and heat through. Serve on top of couscous with the char-grilled lemon slices. 

Tip:
If you prefer a milder dish reduce Moroccan seasoning to 1 tablespoon. 
This can also be made with sliced boneless chicken.


PEANUT BUTTER COOKIES

~Submitted by Brenda, AL

Hi Brenda from Alabama. Here is a very good and easy peanut butter cookie recipe.

1 cup sugar
2 eggs
1 cup brown sugar
1 teaspoon vanilla
1 1/2 teaspoons baking soda
1 cup peanut butter
1 teaspoon salt
3 cups All Purpose Flour
1 cup shortening

Sift flour with soda and salt; mix well, set aside.

Cream sugar and shortening until fluffy. Add eggs, 1 at a time, beating well after each. Stir in peanut butter and vanilla. Add flour mixture. This makes a very stiff dough. Roll into balls the size of a walnut. Place on ungreased baking sheet and press with tines of fork to make criss-cross on top. Bake at 350° for 15 minutes or until light brown.

Makes 3 dozen


PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES

~Submitted by Ann, Montreal, Quebec, Canada

4-6 servings 

3 tablespoons olive oil
1 pound uncooked large shrimp, peeled, deveined
4 large shallots, sliced
3/4 cup sliced drained oil-packed sun-dried tomatoes
1/2 cup sliced pitted Kalamata olives or other brine-cured black olives
6 garlic cloves, chopped
1 teaspoon grated lemon peel
1/2 teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice, drained
1/2 cup chopped fresh basil 

1 12-ounce package linguine
1 cup crumbled feta cheese 

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and saut? until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper. Saut? until shallots are soft, about 4 minutes. Add canned tomatoes and simmer until sauce thickens, about 3 minutes. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute. 

Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with cheese.

This recipe is a keeper. Easy and delicious. With it, we had spinach and arugula salad with cauliflower, sweet onion and carrot (all that was left in the veggie crisper!), and Toasted Garlic bread.

Source: Bon Appetit Magazine


DEVILED HAM MUFFINS

~Submitted by Barbara, Chula Vista, CA

6 English muffins
9 oz. deviled ham, (2 cans)
1/4 teaspoon oregano
12 apple rings
24 oz. Cheddar, medium

Muffins should be split, toasted and buttered.

Apple rings should be cored but unpeeled. (I peeled mine.)

Slice the cheese into 12 two ounce slices and then slice diagonally.

Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot.


LEMON RICOTTA

~Submitted by Larry Holmes, Ontario, Canada

4 tablespoons water
2 tablespoons unflavored gelatin
4 eggs, separated
2/3 cup sugar
1/2 cup lemon juice
zest of 1 lemon
1 cup ricotta cheese

Place the water in a small bowl and sprinkle the gelatin on top. Let stand for 5 minutes to soften.

In a large bowl, beat the egg yolks with the sugar until light and frothy. Add the lemon juice and zest. Place the bowl over a double boiler and whisk until thick. Remove from the double boiler and whisk in the softened gelatin.

Beat the egg whites until stiff. Ina separate bowl, beat the ricotta cheese until fluffy. Fold the ricotta cheese into the egg mixture. Gradually and gently fold in the egg whites. Pour mixture into serving dishes and refrigerate for 6 hours before serving.


CHICKEN LIVER WRAP UPS

~Submitted by Leasa, IA

Makes 18 appetizers

1/4 C dry sherry
1/4 C soy sauce
1 T sugar
1/8 t garlic powder (or to taste)
8 oz pkg chicken livers
18 whole water chestnuts
9 pieces bacon, cut in half
18 small skewers (if using wood, don't forget to soak them for 30 mins)

In small bowl, combine sherry, soy sauce, sugar and garlic. Cut livers in half. Place in dish or bag with water chestnuts. Pour marinade over livers and chestnuts, stir to coat. Marinate at room temp for 1 hour. Drain and discard marinade.

Heat grill or broiler. Wrap liver around water chestnut. Wrap bacon around both. Thread on skewers. Cook 6-10 mins, turning frequently, until bacon is crisp.


CROCKPOT ITALIAN BEEF AU JUS

~Submitted by Jean, Syracuse, NY

3-5 pound beef roast 
1 (10 ounce) package au jus mix 
1 (7 ounce) package Italian salad dressing mix 
1 (10 1/2 ounce) can beef broth 

Put beef in crock pot. Combine remaining ingredients and pour over beef. Cook slowly for 8 hours. Slice and serve with hard rolls and use au jus to dip into. Or shred beef and serve over rice or noodles. (Thicken sauce if serving over rice or noodles.) 


YUM-YUM PICKLES

~Submitted by Joan, Savona, B.C.

Slice cucumbers into a 4L ice cream bucket until 3/4's full. Layer sliced onions on top. Make brine of:

3 c white sugar
2 c white vinegar
1/2 tsp turmeric
1/2 tsp celery seed
1/2 tsp mustard seed
1 Tbsp pickling salt

Boil brine for 3 minutes and cool slightly. Pour over cuke mixture. Put lid on container & refrigerate. Stir for 3 or 4 days. 

Will keep in fridge for months.


LUSCIOUS LAYERED BLUEBERRY DELIGHT

~Submitted by Angelique, TX

14 Whole Graham crackers
1 cup Cool Whip
1 pkg. Instant vanilla pudding
1 Can blueberry pie filling (2l oz)

Line 9 inch square pan with whole Graham crackers, break if necessary. Prepare pudding mix as directed on box. Let stand five minutes, then blend in with Cool Whip. Spread half the mix over the crackers. Add another layer of crackers, top with remaining pudding mix and remaining crackers. Spread pie filling over top. Chill three hours.

Source: Southern Living

SCRUMPTIOUS MEAT LOAF

~Submitted by Treva, Eastern TN

Use extra lean ground beef to lower the fat content in this meat loaf.

1 lb ground beef, extra lean 
1/2 cup tomato paste (4 ozs)
1/4 cup onion, chopped
1/4 cup green peppers
1/4 cup red peppers
1 cup tomatoes, fresh, blanched, chopped
1/2 tsp mustard, low sodium 
1/4 tsp ground black pepper
1/2 tsp hot pepper, chopped
2 cloves garlic, chopped
2 stalks scallion, chopped
1/2 tsp ginger, ground
1/8 tsp nutmeg, ground
1 tsp orange rind, grated
1/2 tsp thyme, crushed
1/4 cup bread crumbs, finely grated 

Mix all ingredients together. Place in 1-pound loaf pan (preferably a pan with a drip rack) and bake covered at 350° F for 50 minutes. 

Uncover pan and continue baking for 12 minutes.

Makes 6 servings-- 
Serving size: 6 (1 & 1/4-inch) thick slices
Calories 193; Fat 9 g; Saturated fat 3 g; Cholesterol 45 mg; Sodium 91 mg

CHOCOLATE CHIP COOKIES 

~Submitted by Maggie, TX

"We had to include a special recipe for this all-time favorite cookie. Although there are many variations, we found this version to be a hit with crispy, cake-like, and chewy chocolate chip cookie lovers alike." 

1 1/2 cups all-purpose flour 
1/2 tsp baking soda 
1/4 tsp salt 
1/2 cup stick margarine 
1/2 cup powdered sugar 
1/4 cup firmly packed light brown sugar 
1 egg 
1/4 cup unsweetened applesauce 
2 Tbsp low-fat (1%) milk 
2 tsp vanilla extract 
1/2 cup chocolate chips 

Preheat the oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray. 

In a small bowl, whisk together the flour, baking soda, and salt. 

In a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. Add the sugars, egg, applesauce, milk, and vanilla and beat 1 minute. 

Slowly add the flour mixture and beat until combined, about 1 minute. Stir in the chocolate chips. Drop the dough by teaspoonfuls onto the prepared baking sheet. 

Bake until lightly browned, 14-16 minutes. Remove and cool on a baking rack. 

Number of Servings: 36; Serving Size: 1 cookie 

Exchanges Per Serving: 1/2 Carbohydrate, 1/2 Fat

Nutrition Information
Amount per serving: Calories 72, Calories From Fat 31, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 6 mg, Sodium 66 mg*, Total Carbohydrate 10 g, Dietary Fiber 0 g, Sugars 6 g,
Protein 1 g 

* Not appropriate for low sodium diets.

Source: Forbidden Foods Diabetic Cooking by Margaret Powers, Joyce L. Hendley

ZUCCHINI & PARMESAN FOR TWO

~Submitted by Luanne, FL

I love zucchini and adapted this from another recipe. Works great and I went to that one site, entered the recipe and got the low carb figures.

Ingredients:
2 cups sliced zucchini
2 T butter
1 minced garlic clove
1 tsp basil
1/3 cup parmesan (grated)

Directions:
Slice zucchini thinly. Saut? garlic in butter until soft. Add basil, salt and pepper. Melt more butter in skillet and remove from heat. Arrange 1/2 zucchini slices in skillet - spread out so not many overlap. Sprinkle with half of parmesan. Arrange remaining 1/2 slices on top and sprinkle with remaining parmesan. Cook over moderate heat until bottom well browned (5-7 min). Slide onto plate and invert back into skillet. Cook til other side brown (4-5 min). 

Serves 2 --- 5 carb, 2 fiber (3 NET carbs), 169 Calories, 15 fat, 6 protein

CHARGRILLED CHICKEN WITH CILANTRO SALSA

To ensure the chicken is nicely chargrilled on the outside, and moist and tender on the inside, preheat the grill pan until hot, then reduce the heat to medium as you add the chicken. 

Serving: 4

2 tablespoons dark soy sauce 
2 tablespoons sesame oil
1 tablespoon olive oil
2 tablespoons clear honey
Pinch of dried red chili flakes
4 large skinless chicken breast fillets, about 7 ounces each

Salsa:
1 red onion, diced 
1 small garlic clove, crushed
1 bunch of fresh cilantro, roughly chopped
6 tablespoons extra virgin olive oil
Grated rind and juice of 1 lemon
1 teaspoon ground cumin
Salt and pepper

Diced tomato and steamed couscous, to serve

Combine the soy sauce, sesame oil, olive oil, honey and chili flakes in a shallow dish, add the whole chicken breasts, cover and marinate for as long as possible. 

Cook the chicken in a preheated ridged grill pan for 8 minutes on each side, until charred and cooked through. Wrap in foil and leave to rest for 5 minutes. 

Meanwhile, mix all the salsa ingredients together and season with salt and pepper. Set aside to infuse. Strain the marinade juices into a small saucepan and bring to the boil, then remove from the heat but keep warm. 

Serve the chicken with the couscous tossed with diced tomato and top with the salsa and the marinade sauce.

Source: 15-Minute Feasts by Tonia George, Sara Lewis and Louise Pickford.


BROCCOLI-WALDORF SALAD

6 cups fresh broccoli florets
1 large red apple with peel, chopped
1/2 cup golden raisins
1/2 cup chopped pecans
1/2 cup prepared coleslaw dressing

In large bowl, combine broccoli, apple, raisins and pecans.

Drizzle with dressing, toss to coat and refrigerate.

Serve in pretty crystal bowl.

Source: Best 1001 Short, Easy Recipes by Cookbook Resources LLC.

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