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Subject: A to Z Recipes Newsletter 12-28-2003 - December28, 2003



A to Z Recipes
Newsletter

Welcome to a great place for recipes and MORE!

A publication for PARTICIPANTS
~ 12-28-2003 ~

IN TODAY'S ISSUE:

Publisher's Desk
Ramblings
Crazy Corner
Did You Know?
Discussion Forum
Next Monthly Theme
Your Favorites
Heart Healthy
For Two

Support this publication:

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Publisher's Desk...

Good morning. We have some excellent recipes for you in today??™s issue. Hopefully you will find some you like and save them for future use. Our thanks go to all who participated in making this issue possible.

It??™s a busy time for many even though Christmas has come and gone. Some of my friends spent hours at the malls yesterday and the day before snatching up all those after-Christmas bargains. They??™re the same ones who have ALL their shopping done by November 1st each year. I can??™t imagine being so organized! I do good to have mine done by Christmas Eve, lol.

I hope you have a good day. I know we will.

PS: If you haven't sent in your "Favorite Diet Recipes" for the monthly theme issue, today is the deadline!

Enjoy!



Ramblings...

Friendship Cake

Shared by Linda, CA

1 c. greetings
1/2 c. smiles
1 lg. hug
2/3 c. love
1 tsp. sympathy
2 c. hospitality

Cream greeting and smiles thoroughly. Add hugs separately. Slowly stir in love. Sift sympathy and hospitality and fold in carefully. Bake in warm heart. Serve often.



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Did You Know?...

Six Weeks to Losing It for Good

Slim down and shape up with the program that's helped over 30,000 women lose weight and keep it off!

Are you a yo-yo dieter, always losing weight and gaining it back again? If so, this is the weight loss plan for you. It's designed to help you shed extra pounds and lose bad habits -- for good.

Now the entire program, complete with weekly diet and exercise plans, expert advice, journal exercises, daily inspirational tips and observations from readers who followed the plan, is available in the brand-new book Six Weeks to Losing It for Good. Think of it as your personal diet buddy!

Get real: Find out if your goals are realistic and calculate your ideal weight.

Pick your diet: Losing It for Good offers two eating plans -- Conquer Your Cravings and No Time to Diet. Find out which is best for you with this quiz. And if you hit a plateau, try a week on the Jump Start plan, which will rev up your metabolism. Plus, discover nine tricks that will make dieting easier.

Pick your workout: Losing It for Good offers three fitness plans -- Motivating Moves, Simplicity Rules and Revved-Up Results. Find out which one is best for you with this quiz. Plus, learn seven ways to maximize your results.

Buy the book: Order your copy of Six Weeks to Losing It for Good now and get ready to slim down once and for all!




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Discussion Forum

Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:

A to Z Recipes Discussion Forum

You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the Subscribe button when you get there.

NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.




Next Monthly Theme...

Favorite Diet Recipes

How appropriate as we will all be looking for ways to shed some of the pounds gained by all the "holiday cheer". Now, here is the NEW set of rules:

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 TWO of your favorite theme recipes in ONE email. 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 the following Sundays of that month. 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. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

The deadline for January's theme issue has been extended through Sunday, December 28th.

Theme recipes must have subject: "Favorite Diet Recipes" and will be posted on Sunday, January 4th.

As usual, only recipes are to be sent to: A to Z Recipes Inbox

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Crazy Corner...

A WOMAN'S CLASS REUNION

Sent in by Robyn, Phoenix, AZ

I had prepared for it like any intelligent woman would. I went on a starvation diet the day before, knowing that all the extra weight would just melt off in 24-hours, leaving me with my sleek, trim, high-school-girl body.

The last many years of careful cellulite collection would just be gone with a snap of a finger. I knew if I didn't eat a morsel on Friday, that I could probably fit into my senior formal on Saturday. Trotting up to the attic, I pulled the gown out of the garment bag, carried it lovingly downstairs, ran my hand over the fabric, and hung it on the door.

I stripped naked, looked in the mirror, sighed, and thought, "Well, okay, maybe if I shift it all to the back." Bravely, I took the gown off the hanger, unzipped the shimmering dress and stepped gingerly into it. I struggled, twisted, turned, and pulled and I got the formal all the way up to my knees...before the zipper gave out.

I was disappointed. I wanted to wear that dress with those silver platform sandals again and dance the night away. Okay, no prob, one setback was not going to spoil my mood for this affair. No way! Rolling the dress into a ball and tossing it into the corner, I turned to Plan B: the black velvet caftan.

I gathered up all the goodies that I had purchased at the drug store: the scented shower gel; the body building and highlighting shampoo and conditioner, and the split-end killer and shine enhancer. Soon my hair would look like that girl's in the Pantene ads.

Then the makeup -- the under eye "ain't no lines here" firming cream, the all-day face-lifting gravity-fighting moisturizer with wrinkle filler spackle; the all day "kiss me till my lips bleed, and see if this gloss will come off" lipstick, the bronzing face powder for that special glow...

But first, the roll-on facial hair remover. I could feel the wrinkles shuddering in fear. OK - time to get ready...I jumped into the steaming shower, soaped, lathered, rinsed, shaved, tweezed, buffed, scrubbed, and scoured my body to a tingling pink. I plastered my freshly scrubbed face with the anti-wrinkle, gravity fighting, "your face will look like a baby's butt" face cream.

I set my hair on the hot rollers. I felt wonderful. Ready to take on the world. Or in this instance, my underwear. With the towel firmly wrapped around my glistening body, I pulled out the black lace, tummy-tucking, cellulite-pushing, ham hock-rounding girdle, and the matching "lifting those bosoms like they're filled with helium" bra.

I greased my body with the scented body lotion and began the plunge. I pulled, stretched, tugged, hiked, folded, tucked, twisted, shimmied, hopped, pushed, wiggled, snapped, shook, caterpillar crawled, and kicked. Sweat poured off my forehead but I was done! And it didn't look bad.

So I rested. A well deserved rest, too! The girdle was on my body. Bounce a quarter off my behind? It was tighter than a trampoline. Can you say, "Rubber baby buggy bumper butt?"

Okay, so I had to take baby steps, and walk sideways, and I couldn't move from my butt cheeks to my knees. But, I was firm!

Oh no...I had to go to the bathroom. And there wasn't a snap crotch. From now on, undies gotta have a snap crotch. I was ready to rip it open and re-stitch the crotch with Velcro, but the pain factor from past experiments was still fresh in my mind.

I quickly side stepped to the bathroom. An hour later, I had answered nature's call and repeated the struggle into the girdle.

I was ready for the bra and remembered what the saleslady said to do. I could see her glossed lips mouthing, "Do not fasten the bra in the front, and twist it around. Put the bra on the way it should be worn--straps over the shoulders. Then bend over and gently place both breasts inside the cups." Easy if you have four hands.

But, with confidence, I put my arms into the holsters, bent over and pulled the bra down...but the boobs weren't cooperating. I'd no sooner tuck one in a cup, and while placing the other, the first would slip out. I needed a strategy. I bounced up and down a few times, tried to dribble them in with short bunny hops, but that didn't work, either.

So, while bent over, I began rocking gently back and forth on my heel and toes and I set 'em to swinging. Finally, on the fourth swing, pause, and lift, I captured the gliding glands. Quickly fastening the back of the bra, I stood up for examination. Back straight, slightly arched, I turned and faced the mirror, turning front, and then sideways. I smiled, "Yes, Houston, we have lift up!" My breasts were high, firm and there was cleavage!

I was happy until I tried to look down. I had a chin rest and I couldn't see my feet. I still had to put on my pantyhose, and shoes. Oh...why did I buy heels with buckles?

Then I had to pee again.

I put on my sweats, fixed myself an iced tea, ordered pizza, and skipped the reunion!

IF THIS DIDN'T GIVE YOU A GOOD LAUGH, YOU'RE TOO YOUNG!!



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Your Favorites...



PICADILLO

~Sent in by: Larry Holmes, Ontario, Canada

2 onions, chopped
1 green pepper, chopped
1 clove garlic, crushed
1 14-ounce can tomatoes
1 pound ground beef
1/4 cup green stuffed olives
1/3 cup raisins
2 tablespoons capers
1 tablespoon vinegar
salt and pepper to taste

Saute onions, pepper and garlic in oil until tender. Stir in tomatoes and meat. Add olives, raisins, capers, vinegar, salt and pepper. Cook slowly until meat is tender, approximately 1 hour.

Serve with black beans, rice and plantains.

Serves 4



SPARKLING CARROTS

~Sent in by Bev, FL

1 small onion chopped
2 Tbs. butter or margarine
1 12 pound carrots, sliced 1/8 inch thick
1 cup lemon-lime carbonated beverage
salt and pepper to taste
1 Tbs. sugar

Saute onion in butter in large saucepan. Add carrots and carbonated beverage. Season to taste with salt and pepper. Add sugar and cook over high heat until liquid is absorbed and carrots are slightly glazed, about 8 to 10 minutes.



CHOCOLATE TRUFFLE LOAF with RASPBERRY SAUCE

~Sent in by Vicki, Sarasota, FL

2 cups heavy cream, divided use 1/2 cup margarine or butter
3 egg yolks, slightly beaten 1/4 cup confectioners sugar
2 pkg. (8 oz.) Baker's Semi Sweet Chocolate
1/2 cup Karo, light or dark, Syrup 1 tsp. Vanilla
Raspberry Sauce*

Line an 8 1/2 x4 1/2 x2 1/2 inch loaf pan with plastic wrap. Mix 1/2 cup cream with egg yolks. In a 3 qt. Saucepan stir chocolate, corn syrup and margarine over medium heat until melted. Add egg mixture. Stirring constantly, cook 3 minutes. Cool to room temperature.

Beat remaining cream, sugar and vanilla till soft peaks form. Fold into chocolate mixture until no streaks remain. Pour into prepared pan. Refrigerate overnight or chill in freezer 3 hours. Serve with sauce. Serves 12.

RASPBERRY SAUCE:
In blender puree 1 pkg. (10 oz.) frozen raspberries, thawed; strain. Sir in 1/3 cup Karo syrup, and stir.

Note: You can use a 3 qt. Microwavable bowl and mix chocolate, corn syrup and margarine. Microwave at high, 100%, stirring twice, 2 to 2 1/2 minutes or until melted. Stir in egg mixture. Microwave, stirring twice, 3 minutes.... And continue as above.



CURRIED TURKEY PIE

~Sent in by: Barbara, Chula Vista, CA

Another way to use up left over turkey or chicken.

1/4 cup light raisins
Boiling water
1 1/2 cups herb seasoned stuffing mix
1/4 cup butter OR margarine, melted
2 tablespoons water
1/2 cup milk
1 (10 3/4 ounce) can condensed Cream of Celery soup
1 1/2 cups cubed cooked turkey OR chicken
1 cup cooked or canned peas
1 (2 ounce) can chopped mushrooms, drained
1 tablespoon finely chopped onion
1 to 2 teaspoons curry powder

In small bowl cover raisins with boiling water. Let stand 5 minutes; drain and set aside.

Combine herb seasoned stuffing mix, melted butter OR margarine, and the 2 tablespoons water. Reserving 1/2 of the mixture, press remaining stuffing mixture into a 9 inch pie plate to form a pie shell.

Blend milk into soup; stir in turkey OR chicken, peas, mushrooms, onion, curry powder, and drained raisins. Turn mixture into stuffing lined pie plate.

Sprinkle reserved stuffing mixture over pie. Bake, uncovered, at 375 F. till pie is heated through, 30 to 35 minutes.

Makes 6 servings.



FRESH APPLE CAKE

~Sent in by Pat, Auburn, WA

Ingredients:
1 cup sugar
1/4 cup butter
1 egg
2 or 3 apples, depending on size
1 cup flour
1 tsp. soda
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. salt

Cream together sugar and butter; add well-beaten egg.

Wash and core apples and chop or grate fine, including the peeling. Add to creamed mixture.

Sift together dry ingredients; add to first mixture.

Pour into well-buttered 8-inch baking dish; bake 45 minutes at 350F.

Serve plain as snack cake; or as dessert with ice cream or whipped topping.



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Heart Healthy...




CORNBREAD ENCRUSTED TILAPIA
WITH LOW-FAT TARTAR SAUCE*

Ingredients:

4 tilapia fillets
1/2 cup dried cornbread crumbs*
1/2 cup all-purpose flour
1 teaspoon Old Bay seasoning
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten with 1 teaspoon of water

Directions:

1. Rinse fillets, pat dry. Mix all dry ingredients together and place on a shallow dish or plate. Dip fillets in egg wash, then dredge in dry coating mixture.

2. Heat large nonstick skillet over medium-high heat and spray liberally with nonstick cooking spray. Spray one side of fillets with cooking spray, too.

3. Saute fillets on the sprayed side until golden. Spray second side and flip. Cook until fish is cooked through (3 to 5 minutes per side).

Yields: 4 servings.


*Tartar Sauce

Ingredients:

2/3 cup low-fat mayonnaise
1/4 cup sweet pickle relish
2 tablespoons chopped dill pickle
1 tablespoon capers (rinsed and drained)
2 tablespoons minced shallot or green onion
2 tablespoons fresh lemon juice
Freshly ground black pepper

Directions:

Mix all ingredients together. Chill and serve on the side with the fillets.


*Homemade Breadcrumbs

Directions:

Make a batch of cornbread, place in food processor and process until fine crumbs.

Let air dry for a day or two or toast in 300-degree oven until dry.

Store in an airtight container (or process a couple of store-bought corn muffins), dry (air or oven) and store in an airtight container. These will keep for several months.



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For Two...



ZESTY JAMAICAN JOE
Serves 2-3

~Sent in by Bev, FL

1/2 lb. ground beef
1 small onion, chopped
2 garlic cloves, minced
1/8 to 1/4 tsp. cayenne pepper
Salt and pepper to taste
1 can (14-1/2 oz.) DEL MONTE Zesty Diced Tomatoes with Jalapeno Peppers, undrained
1 can (15 oz.) black or pinto beans, rinsed or drained
1/2 c. diced green pepper
3 whole wheat hamburger buns, split

In a skillet, cook first 4 ingredients until meat is no longer pink; drain. Season with salt and pepper. Stir in tomatoes and beans. Cover and cook over medium-low heat for 5 minutes or until thickened; stirring occasionally. Lightly toast buns just before serving. Spoon about 1/2 c. meat mixture over each half bun. Serve open-faced.



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