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Subject: A to Z Recipes Newsletter 01-01-2004 - January01, 2004



A to Z Recipes
Newsletter

Welcome to a great place for recipes and MORE!

An HONOR SYSTEM Publication

~ 01-01-2004 ~

IN TODAY'S ISSUE:

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

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Publisher's Desk...

Happy New Year!

As the New Year rings in, we make some changes here at A to Z Recipes. This publication is no longer ???free of cost??? to its readership. For those of you who have been members from early on you will recall, as publisher, I wanted to avoid this. Due to circumstances beyond my control, this is no longer possible. This should not be construed as all bad news. Please go to the Amazon Pay Page to read about the changes (read details) as well as the section for Honor System payments in this issue. As a reflection of my goal in doing this newsletter, it is on an honor system. Click here to view. This endeavor remains a wonderful pastime for me. I thoroughly enjoy bringing recipes and some humor into your life. In order to accomplish it, these changes are necessary. The love and support of the readership has been most rewarding. I anticipate that only good things will come to pass as a result of the decision to make this change. I know I can count on your support which has been a driving force in daily efforts to bring you a quality publication.

In today??™s issue there are some great toasts to the New Year in the Ramblings and Crazy Corner sections. We have delicious recipes you??™ve shared in the Favorites section and more.

May this New Year 2004 be the best ever for all of you!

Enjoy!



Ramblings...

Recipe for a Prosperous, Peaceful Year-Round Year!

Take twelve, fine, full-grown months,
see that these are thoroughly free
from all old memories of bitterness,
rancor, hate and jealousy;
cleanse them completely from
every clinging spite:
pick off all specks of pettiness and littleness;
in short , see that these months are freed from all the past;
have them as fresh and clean
as when they first came from the great storehouse of Time.

Cut these months into thirty or thirty-one equal parts.
This batch will keep for just one year.
Do not attempt to make up the whole batch at one time
(so many persons spoil the entire lot in this way),
but prepare one day at a time, as follows:

Into each day put twelve parts of faith,
eleven of patience,
ten of courage,
nine of of work (some people omit this ingredient and so spoil the flavor of the rest),
eight of hope,
seven of fidelity,
six of liberality,
five of kindness,
four of rest (leaving this out is like leaving the oil out of the salad, don't do it),
three of prayer,
two of meditation,
and one well selected resolution.

If you have no conscientious scruples,
put in about a teaspoonful of good spirits,
a dash of fun, a pinch of folly,
a sprinkling of play, and a heaping cupful of good humor.

Pour into the whole love ad libitum and mix with a vim.
Cook thoroughly in a fervent heat;
garnish with a few smiles and a sprig of joy;
then serve with quietness, unselfishness, and cheerfulness,
and a Happy New Year is certain.


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Did You Know?...

GOOD LUCK IN THE NEW YEAR

Many countries have traditions that they believe will bring good luck for the new year.

In Puerto Rico, children enjoy throwing pails of water out the window at midnight. Some believe that this rids their home of any evil spirits!

In Spain, when the clock strikes midnight, the people eat 12 grapes. One grape for every stroke of the clock to represent each month in the year. Each grape is said to bring good luck in the new year.

In Switzerland, they believe that good luck comes from letting a drop of cream land on the floor on New Year's Day.

In France, people eat a stack of pancakes for luck and good health.

In Belgium, farmers wish their animals a Happy New Year for blessings.

In Armenia, the Armenian women cook a special bread for their family. The bread is kneaded with luck and good wishes pressed into the dough before it is cooked.

In Northern Portugal, children go caroling from home to home and are given treats and coins. They sing old songs or "Janeiros" which are said to bring good luck.

In Romania, the Romanians have a tradition of listening to hear if the farm animals talk on New Year's Day. If the animals talk, it is considered bad luck. So they are always relived when they do not hear any talking animals!

In Bolivia, families make beautiful little wood or straw dolls to hang outside their homes to bring good luck.

In many countries, it is thought that a person can affect the luck they will have throughout the coming year by what they do or eat on the first day of the new year. For that reason, it has become common for folks to celebrate the first few minutes of a brand new year in the company of family and friends. Parties often last into the middle of the night after the ringing in of a new year. It was once believed that the first visitor on New Year's Day would bring either good luck or bad luck the rest of the year. It was particularly lucky if the first visitor happened to be a tall, dark-haired man.

Traditional New Year foods are also thought to bring luck. Many cultures believe that anything in the shape of a ring is good luck, because it symbolizes coming full circle - that is completing a year's cycle. For that reason, the Dutch believe that eating donuts on New Year's Day will bring good fortune.

Many parts of the United States celebrate the new year by eating black-eyed peas. They are usually eaten with ham or some cut of pork meat. Black-eyed peas and other legumes have been considered good luck in many cultures. The hog and its meat is considered lucky because it symbolizes prosperity.

Cabbage is another "good luck" vegetable that is consumed on New Year's Day by many. Cabbage leaves are also considered a sign of prosperity. Cabbage is representative of paper money! In some regions, rice is a lucky food that is eaten on New Year's Day.

AULD LANG SYNE

The song, "Auld Lang Syne," is sung at the stroke of midnight in almost every English-speaking country in the world to bring in the new year. At least partially written by Robert Burns in the 1700's, it was first published in 1796 after Burns' death. Early variations of the song were sung prior to 1700 and inspired Burns to produce the modern rendition. An old Scotch tune, "Auld Lang Syne" literally means "old long ago," or simply, "the good old days."

Auld Lang Syne

Should auld acquaintance be forgot
and never brought to mind?
Should auld acquaintance be forgot
and days of auld lang syne?
For auld lang syne, my dear,
for auld lang syne,
we'll take a cup of kindness yet,
for auld lang syne.

Should auld acquaintance be forgot
and never brought to mind?
Should auld acquaintance be forgot
and days of auld lang syne?
And here's a hand, my trusty friend
And gie's a hand o' thine
We'll tak' a cup o' kindness yet
For auld lang syne


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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...

Recipes For Romance

With Valentine's Day just around the corner, share with us those recipes you consider when preparing that special meal for your sweetheart. Is there a special beef or seafood dish he/she enjoys? How about that aphrodisiac to all...chocolate? Share your favorite recipes for romance with us, won't you? 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 February's theme issue is Friday, January 30th.

Theme recipes must have subject: "Recipes for Romance" and will be posted on Sunday, February 1st.

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

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Crazy Corner...

'Twas the Month after Christmas

'Twas the month after Christmas, and all through the house,
Nothing would fit me, not even a blouse.

The cookies I'd nibbled, the eggnog I'd taste,
At the holiday parties had gone to my waist.

When I got on the scales there arose such a number!
When I walked to the store (less a walk than a lumber).

I'd remember the marvelous meals I'd prepared,
The gravies and sauces and beef nicely rared.

The wine and the rum balls, the bread and the cheese,
And the way I'd never said, "No thank you, please."

As I dressed myself in my husband's old shirt,
And prepared once again to do battle with dirt.

I said to myself, as I only can,
"You can't spend a winter disguised as a man!"

So--away with the last of the sour cream dip,
Get rid of the fruit cake, every cracker and chip.

Every last bit of food that I like must be banished,
'Till all the additional ounces have vanished.

I won't have a cookie--not even a lick,
I'll want only to chew on a long celery stick.

I won't have hot biscuits, or corn bread, or pie,
I'll munch on a carrot and quietly cry.

I'm hungry, I'm lonesome, and life is a bore,
But isn't that what January is for?

Unable to giggle, no longer a riot,
Happy New Year to all and to all a good diet!



New Year's Resolutions

1. As I let go of my feelings of guilt, I am in touch with my inner sociopath.

2. I have the power to channel my imagination into ever-soaring levels of suspicion and paranoia.

3. I assume full responsibility for my actions, except the ones that are someone else's fault.

4. In some cultures what I do would be considered normal.

5. My intuition nearly makes up for my lack of wisdom and judgment.

6. I need not suffer in silence while I can still moan, whimper, and complain.

7. When someone hurts me, I know that forgiveness is cheaper than a lawsuit, but not nearly as rewarding.

8. I am at one with my duality.

9. Blessed are the flexible, for they can tie themselves in knots.

10. I will strive to live each day as if it were my 50th birthday.

11. I honor and express all facets of my being, regardless of state and local laws.

12. Today I will gladly share my experience and advice, for there are no sweeter words than "I told you so!"

13. A scapegoat is almost as good as a solution.

14. Just for today, I will not sit in my living room all day in my underwear. Instead, I will move my computer into the bedroom.

15. I will no longer waste my time reliving the past; I will spend it worrying about the future!

16. The complete lack of evidence is the surest proof that the conspiracy is working.

17. Before I criticize a man, I walk a mile in his shoes. That way, if he gets angry, he's a mile away and barefoot.



Ponderings for the New Year

If you mixed vodka with orange juice and milk of magnesia, would you get a Philip's Screwdriver?

Why do we say something is out of whack?
What is a whack?

If a pig loses its voice, is it disgruntled?

Why do women wear evening gowns to nightclubs? Shouldn't they be wearing night gowns?

If love is blind, why is lingerie so popular?

When someone asks you, "A penny for your thoughts," and you put your two cents in, what happens to the other penny?

Why is the man who invests all your money called a broker?

Why do croutons come in airtight packages? It's just stale bread to begin with.

When cheese gets it's picture taken, what does it say?

Why is a person who plays the piano called a pianist, but a person who drives a race car not called a racist?

Why are a wise man and a wise guy opposites?

Why do overlook and oversee mean opposite things?

If horrific means to make horrible, does terrific mean to make terrible?

Why isn't 11 pronounced onety one?

"I am " is reportedly the shortest sentence in the English language. Could it be that "I do " is the longest sentence?

If lawyers are disbarred and clergymen defrocked, doesn't it follow that electricians can be delighted, musicians denoted, cowboys deranged, models deposed, tree surgeons debarked and dry cleaners depressed?

Do Roman paramedics refer to IV's as "4's"?

Why is it that if someone tells you that there are 1 billion stars in the universe you will believe them, but if they tell you a wall has wet paint you will have to touch it to be sure?

If you take an Oriental person and spin him around several times, does he become disoriented?

If people from Poland are called "Poles," why aren't people from Holland called "Holes?"

Do infants enjoy infancy as much as adults enjoy adultery?


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Thanks very much for your time and support of A to Z Recipes and if you have any suggestions, insights, or problems about what I've discussed here, then feel free to email me at Contact List Owner(maggieblackwell@hotmail.com).


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Your Favorites...



TASTY BEEF AND NOODLES
(Slow cooker recipe)

~Sent in by Jean, FL

1 1/2 pounds stew beef
1 can French onion soup
1 can diced tomatoes (15 oz)
1 can golden mushroom soup, undiluted
1/2 cup sliced celery
1/2 cup chopped onion
4 to 6 ounces sliced fresh mushrooms
hot cooked noodles, buttered

Combine all but noodles and cook on LOW for 8 to 10 hours.

Serve beef over hot, buttered noodles.

Serves 6.



EASY EGGPLANT CASSEROLE

~Sent in by Teva, NC

1 small Eggplant
1/2 lb Sausage, bulk
1 small Onion; chopped
1 Egg; well beaten
1/2 cup Breadcrumbs, dry
1 tsp. Butter (or marg.); melted
1/4 cup Cracker crumbs

Peel eggplant, and cut into 1" cubes; cook in a small amount of boiling water 10 minutes or until tender. Drain. Let cool slightly. Cook sausage and onion until onion is tender and sausage is brown. Combine eggplant, sausage mixture, egg, and breadcrumbs. Mix well, and spoon into a greased 1-quart casserole. Combine butter and cracker crumbs; sprinkle over casserole. Bake at 350 degrees for 25 minutes.

SOURCE: Southern Living Magazine



CHOCOLATE AMARETTO TORTE

~Sent in by Larry Holmes, Ontario, Canada

Chocolate base:
?? cup shortening
3 squares unsweetened chocolate
1 ?? cups granulated sugar
1 teaspoon vanilla
3 eggs
2/3 cup all-purpose flour
?? teaspoon baking powder
?? teaspoon salt
1/3 cup toasted sliced almonds

Coffee Filling:
1 package cream cheese (8 ounces) (softened)
12 cup sifted icing sugar
1/3 cup Amaretto liqueur
2 cups whipping cream
?? cup toasted sliced almonds

Base: Melt shortening and chocolate in saucepan on low heat, stirring until smoothly blended. Remove from heat and add sugar, vanilla and eggs. Beat well. Combine flour, baking powder, salt and almonds. Add to chocolate mixture, stirring until well blended. Spread in greased 9-inch springform pan. Bake at 350?° F. for 20 to 25 minutes. Don't overbake. Cool completely.

Filling: Beat cream cheese and icing sugar in small bowl at medium speed of electric mixer until light and fluffy. Gradually add liqueur, beating until smooth. Whip cream to soft peaks. Reserve some for garnish, if desired. Fold remaining cream into cheese mixture. Spread over cooled base. Chill 3 hours or overnight. Garnish with toasted almonds and/or reserved whipped cream.

Makes 10 servings.



SOUR CREAM FRUIT SALAD

~Sent in by Linda, CA

1 cup pineapple chunks
1 cup mandarin orange slices
1 cup small marshmallows
1 cup coconut
1 cup sour cream
peaches or pears are optional

Combine ingredients, mix well. Refrigerate overnight before serving.



PORTOBELLO MUSHROOM BURGERS
WITH BASIL-MUSTARD SAUCE

~Sent in by Ingrid, Coos Bay, OR

Brushed with garlic oil, grilled over the fire and stacked onto crusty buns with plenty of burger trimmings, Portobellos are this season's snazziest alternative sandwich filling.

1 cup mayonnaise
1/3 cup shopped fresh basil
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup olive oil
1 tablespoon minced garlic

1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)
6 4- to 5-inch-diameter Portobello mushrooms, stems removed
6 3 1/2- to 4-inch-diameter whole-grain hamburger buns, split

6 large romaine lettuce leaves
6 large tomato slices

Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk olive oil and garlic in another small bowl.

Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, brush mushroom caps on both sides with garlic oil. Season with salt and pepper. Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm. Grill cut side of hamburger buns until light golden, about 2 minutes.

Place bottom half of hamburger bun on each plate. Top each with 1 mushroom, then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over tomato and top with bun. Pass remaining basil-mustard sauce separately.

Serves 6.

Bon App?©tit July 1995



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Heart Healthy...




BUFFALO CHICKEN STRIPS
From the AMA Family Health Cookbook, 1998

Ingredients:

Blue Cheese Dip:
2/3 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped scallions
1/4 teaspoon coarsely ground black pepper

Chicken Strips and Celery Sticks:
1 teaspoon vegetable oil
1/2 pound skinless boneless chicken breasts, cut crosswise into 1/4-inch strips
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon liquid hot pepper sauce
5 celery stalks, cut into 3-inch sticks

Directions:

1. In a small bowl, whisk together the yogurt, mayonnaise and blue cheese. Stir in the scallions and pepper and set aside while preparing the chicken. Cover and refrigerate. (This recipe can be made one day ahead to this point.)

2. Heat the oil in a large, preferably nonstick skillet. Season the chicken with the salt. Cook the chicken over medium-high heat, stirring frequently, until lightly browned and cooked through, 3 to 4 minutes. Remove the skillet from the heat. Add the butter and hot pepper sauce to the pan and swirl until the butter melts and the sauce coats the chicken.

3. Serve the chicken and celery sticks along with the blue cheese dip. Provide toothpicks for spearing the chicken and dipping it in the sauce.

Makes 6 servings.

Nutritional information per serving:

About 136 calories, 64 calories from fat, 7g total fat, 3g saturated fat, 33mg cholesterol, 363mg sodium, 5g total carbohydrates, 0g fiber, 13g protein.



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For Two...



AUNT BETTY'S JELLY CREPES
Yield: 3 crepes

~Sent in by Bev, FL

2 eggs
3/4 c. milk
1/8 tsp. salt
1/2 c, flour
Butter or margarine, softened
Strawberry or grape jelly
Confectioners' sugar

In a small bowl, whisk eggs, milk and salt. Add flour beat until smooth. Melt 1 tsp. butter in a 10-in. nonstick skillet. Pour 1/4 c. batter into center of skillet' lift and turn pan to cover bottom. Cook until lightly brown; turn and brown other side. Remove and keep warm. Repeat with remaining batter, adding butter to skillet as needed. Spread crepes with butter and jelly; roll up. Dust with confectioners' sugar. Serve immediately.



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