Publisher's Desk...
Good morning to one and all. Is it possible that 6 a.m. comes earlier every day? No? Well, it sure seems like it. Maybe because midnight comes later every night? It feels like it. I have a lot of early days this eight-day stint with only one day off. And most are 12-hour shifts. Any moment I am not working or sleeping I will be here getting issues prepared for you so please bear with me if I doze off, lol.
Today??™s issue has some interesting items for you including a big batch of chili recipes. I was clearing out some old recipe files and ran across one which contained chili recipes collected along the way these past few years. So, I will share a few with you (also have a couple for ???Heart Healthy??? and a great one ???For Two???) today.
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Enjoy!
Ramblings...
LITTLE THINGS
Shared by Linda, CA
Too often we don't realize what we have until it is gone.
Too often we wait too late to say "I'm sorry, I was wrong."
Sometimes it seems we hurt the ones we hold dearest to our hearts
And we allow foolish things to tear our lives apart.
Far too many times we let unimportant things into our minds
And then it's usually too late to see what made us blind.
So be sure that you let people know how much they mean to you;
Take that time to say the words before your time is through.
Be sure you appreciate everything you have got
And be thankful for the little things in life that mean a lot.
-- Author Unknown
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Did You Know?...
Making A Roux
Shared by Jean, Syracuse, NY
Roux (pronounced Roo) is the basis for most stews and gumbos. Roux may also be added to gravies to thicken.
It consists of equal parts of flour and oil. Here's how it's done.
Heat the oil in a heavy pot. When the oil is hot, gradually add flour, stirring continuously until well mixed. Lower flame and continue stirring until roux is the desired color. A light roux is generally the color of a new penny, while a dark roux is the color of an old penny.
Note: The key is to stir continuously. There's nothing worse than a burnt roux! If it has black specks in it, it is burned and you have to start all over again!
Remove from fire and add seasoning (generally cut up Onions, Bell Peppers and Celery, sometimes called the Cajun trinity).
Return to fire and simmer until wilted. Now is the time to add water according to how thick or thin you like. You can add salt, pepper and/or other seasonings to taste.
This can be used as a "stand alone" brown gravy.
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Discussion Forum
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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...
GET READY FOR THE BIG MERGERS OF 2004...
Shared by Richard, AR
Making money in the stock market is easy. Just buy stock in companies
that will merge. Here are merger predictions from Gary in New York,
who knows lots about these matters:
1. Hale Business Systems, Mary Kay Cosmetics, Fuller Brush, and
W. R. Grace Co. will merge and become: Hale, Mary, Fuller, Grace.
2. Polygram Records, Warner Bros., and Zesta Crackers will join
forces and become: Poly, Warner Cracker.
3. 3M will merge with Goodyear and issue forth as: MMMGood.
4. Zippo Manufacturing, Audi Motors, Dofasco, and Dakota Mining
will merge and become: ZipAudiDoDa.
5. FedEx is expected to join its major competitor, UPS, and
become: FedUP.
6. Fairchild Electronics and Honeywell Computers will become:
Fairwell Honeychild.
7. Grey Poupon and Docker Pants are expected to become: Poupon Pants.
News Flash
Shared by Jean, Syracuse, NY
American Medical Association researchers have made a remarkable discovery. It seems that some patients needing blood transfusions may benefit from receiving chicken blood rather than human blood.
It tends to make the men cocky and the women lay better.
Just thought you'd like to know.
Asking the Boss for a Raise
"I have to have a raise," the man said to his boss.
"There are three other companies after me."
"Is that so?" asked the manager.
"What other companies are after you?"
"The electric company, the telephone company, and the gas company."
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Love is not blind.
That's why they make lingerie...
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CHICKEN CHILI VERDE
In New Mexico, chili verde is prepared with lots of meat ??” and
no beans. This recipe uses chicken, and you can make it spicier by
adding jalape?±o chilies.
3 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
5 tablespoons all purpose flour
7 tablespoons olive oil
3 cups chopped onions
3 tablespoons chopped garlic
1 1/2 cups chopped fresh Anaheim chilies* (about 4)
2 green bell peppers, cut lengthwise into 1/4-inch-thick strips
5 cups frozen corn kernels, thawed
6 cups canned low-salt chicken broth
12 tomatillos,** husked, coarsely chopped
2 tablespoons chopped fresh oregano or 1 tablespoon dried
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
2 cinnamon sticks
1 cup chopped fresh cilantro
Tortilla chips
*Also known as California chilies. Available at Latin American markets and many
supermarkets.
**A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets
and some supermarkets.
Sprinkle chicken with salt and pepper. Coat with flour. Heat 1 tablespoon oil in heavy large
skillet over medium-high heat. Add half of chicken to skillet and saut?© until golden brown, about
10 minutes. Transfer to large pot. Repeat with 1 tablespoon oil and remaining chicken.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions and garlic; saut?© until
onions are tender, about 5 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same
skillet over medium-high heat. Add Anaheim chilies and green bell peppers. Saut?© until tender,
about 4 minutes. Transfer to pot with chicken. Heat 1 tablespoon oil in same skillet. Saut?© half
of corn until tender, about 2 minutes. Transfer to pot with chicken. Repeat with remaining 1
tablespoon oil and corn.
Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to
pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend,
stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Refrigerate until cool.
Cover and keep refrigerated. Rewarm over medium heat before continuing.)
Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.
Serves 12.
BOSTON MARATHON CHILI
3 tablespoons vegetable oil
2 large onions, chopped
2 green bell peppers, chopped
3 garlic cloves, minced
1 pound beef stew meat, cut into 1-inch cubes
2 pounds boneless pork butt or boneless country-style spareribs, cut into 1-inch cubes
1 28-ounce can whole tomatoes, chopped, liquid reserved
1 /3 cup chili powder
1 to 2 large jalape?±o chilies, chopped
2 tablespoons ground cumin
1 16-ounce can black beans, drained
1/2 cup dry red wine
Grated cheddar cheese
Chopped fresh cilantro
Chopped red onions
Sour cream
Heat oil in large Dutch oven over medium-high heat. Add 2 onions, bell peppers and garlic and
saut?© until tender, about 14 minutes. Transfer mixture to plate, using slotted spoon. Add beef and
pork to Dutch oven and cook over medium-high heat until no longer pink, stirring occasionally,
about 10 minutes. Return onion mixture to Dutch oven. Add tomatoes with liquid, chili powder,
jalape?±os and cumin. Season with salt and pepper. Cover Dutch oven and simmer until beef and
pork are almost tender, stirring occasionally, about 1 hour.
Add black beans and red wine to chili. Simmer uncovered until beef and pork are tender and
chili thickens, about 30 minutes. Adjust seasoning. Ladle into bowls. Serve, passing cheese,
cilantro, red onions and sour cream separately.
Serves 10.
RED PORK AND BEAN CHILI
6 ounces (about 30) dried New Mexican red chilies*, stemmed and
seeded (wear rubber gloves)
7 cups water
2 large onions, chopped
8 garlic cloves, minced
3 tablespoons vegetable oil
1 tablespoon ground cumin
4 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut
into 1/2-inch pieces
a 28-ounce can tomatoes, drained and chopped
1 bay leaf
2 teaspoons salt
1 teaspoon dried or?©gano, or to taste, crumbled
a 19-ounce can (about 2 cups) kidney beans, rinsed and drained
sour cream as an accompaniment if desired
In a large saucepan simmer the chilies in 6 cups of the water for 20 minutes, in a blender pur?©e
the chilies with the liquid in batches, and force the pur?©e through a fine sieve into a bowl,
pressing hard on the solids before discarding them.
In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until
the onion is softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the
pork, the chili pur?©e, the tomatoes, the bay leaf, the salt, the or?©gano, and the remaining 1 cup
water and simmer the mixture, uncovered, adding more water if necessary to keep the pork
barely covered, for 2 hours, or until the pork is tender. Add the kidney beans, simmer the chili,
stirring occasionally, for 5 minutes, or until the beans are heated through, and discard the bay
leaf. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered
and chilled. Serve the chili with the sour cream.
Makes about 12 cups, serving 6 to 8.
LAMB CHILI
Serve this flavorful chili with chopped green onion, cilantro and
red bell pepper.
1 tablespoon corn oil
1 cup chopped onion
6 large garlic cloves, chopped
3 dried ancho chiles*, stemmed, seeded, torn into pieces
2 dried New Mexico chiles, stemmed, seeded, torn into pieces
2 plum tomatoes, seeded, chopped
2 cups canned unsalted chicken broth
2 teaspoons dried oregano, crumbled
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1 pound lamb stew meat (preferably shoulder), well trimmed, cut
into 1-inch pieces
1 14 1/2-ounce can low-salt kidney beans, drained
* Ancho and New Mexico Chiles are available at Latin American markets and many
supermarkets.
Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add onion and garlic and
saut?© until just translucent, about 3 minutes. Add both chiles, tomatoes, broth, oregano, cumin
and allspice. Bring mixture to boil. Cover pan and simmer until chiles are tender, approximately
30 minutes.
Position rack in center of oven and preheat to 325?°F. Puree sauce in batches in blender. Return
sauce to same pan. Add lamb. Cover and bake until lamb is almost tender, about 50 minutes.
Uncover pan and simmer chili over medium-low heat until lamb is very tender and liquids are
thickened to sauce consistency, about 25 minutes. Add kidney beans and simmer 2 minutes.
Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low
heat before serving.
Serves 4 to 6.
Per serving: calories, 270; fat, 10 g, sodium 243 mg; cholesterol, 50 mg
"ROUTE 66" CHILI
3 pounds trimmed boneless pork shoulder, cut into 1-inch pieces
All purpose flour
1/2 cup olive oil
3/4 cup chopped onion
4 poblano chilies, chopped
1/4 cup chopped garlic
1 28-ounce can diced tomatoes in juice
2 19-ounce cans enchilada sauce
1 12-ounce bottle amber ale
1 7-ounce can diced green chilies
1 tablespoon ground cumin
1 tablespoon chili powder
Sour cream
Sliced green onions
Dredge pork in flour to coat; shake off excess. Heat 1/4 cup olive oil in heavy large pot over
medium-high heat. Working in batches, add pork and brown on all sides, about 8 minutes. Using
slotted spoon, transfer pork to large bowl.
Add remaining 1/4 cup olive oil to same pot. Add onion and saut?© until translucent, about 4
minutes. Add poblano chilies and garlic and saut?© 2 minutes. Mix in pork, diced tomatoes with
their juice, enchilada sauce, ale, diced green chilies, cumin and chili powder. Simmer until meat
is tender and chili thickens slightly, stirring occasionally, about 1 hour. Serve chili with sour
cream and sliced green onions.
Makes 8 servings.
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Heart Healthy...
VEGETABLE CHILI
Even better over rice. Top it with sour cream and grated cheddar
cheese.
3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained
2 green bell peppers, cut into 1/2-inch pieces
1 10-ounce package frozen corn kernels
Heat oil in heavy large pot over medium-high heat. Add onion and
garlic; saut?© 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and
oregano. Cook 10 minutes to blend flavors. Add beans, bell peppers and corn. Reduce heat to
medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes. Season to
taste with salt and pepper.
Serves 6.
BEAN CHILI
A stick-to-the-ribs-not-the-waistline chili. Great served with all
the usual toppings: chopped red or green onions, chopped cilantro,
shredded cheddar cheese (low-fat, of course) and nonfat yogurt.
1 tablespoon olive oil
8 large garlic cloves, chopped
2 14 1/2-ounce cans Mexican-style stewed tomatoes
1 15-ounce can black beans, well drained
1 15-ounce can kidney beans, well drained
1 15-ounce can garbanzo beans (chick-peas), well drained
1 10-ounce package frozen large lima beans, thawed
3 tablespoons chili powder
1 tablespoon ground cumin
Cayenne pepper
1 teaspoon (or more) red wine vinegar
Heat oil in heavy large saucepan over medium heat. Add garlic and saut?© until fragrant, about 1
minute. Add next 7 ingredients and bring to simmer. Cover, reduce heat to low and simmer until
flavors are blended and lima beans are tender, about 30 minutes. Season to taste with salt,
pepper and cayenne. Add vinegar to taste. (Can be prepared 2 days ahead. Cover and
refrigerate. Reheat chili gently before serving.)
Serves 6.
Per serving: calories, 250; fat, 5 g; sodium, 898 mg; cholesterol
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For Two...
CHICKEN CASHEW CHILI
Pur?©ed ancho chilies lend a rich, sweet, and only mildly hot flavor
to this chili. To make a hotter dish, do not remove the veins or
seeds from the chilies. If anchos or similar dried chilies are not
readily available, substitute one roasted and peeled red bell
pepper and 1/4 teaspoon dried hot red pepper flakes when
pur?©eing.
For chili pur?©e
2 dried ancho chilies
1/4 cup cashews, raw or roasted
1 cup chicken broth
2 whole chicken legs plus 1/2 chicken breast (about 1 1/2 pounds total)
2 tablespoons olive oil
1 large onion, chopped coarse
3 garlic cloves, chopped fine
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
3 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
a 14 1/2-ounce can diced tomatoes with juice
1/2 cup cashews, raw or roasted
1/2 ounce fine-quality bittersweet chocolate (not unsweetened) or semisweet chocolate
1 cup canned kidney beans, rinsed and drained
Make chili pur?©e:
Heat a small heavy skillet over moderate heat until hot and toast chilies, 1 at a time, pressing
down with tongs, a few seconds on each side to make more pliable. Wearing rubber gloves,
seed and devein chilies. In a blender pur?©e chilies with cashews and broth until smooth.
Cut legs into drumsticks and thigh portions. Remove excess fat from chicken and pat chicken
dry.
In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cool onion
and garlic, stirring, until softened. Add cumin, chili powder, and salt and cook, stirring, 1
minute. Add chicken and stir to coat with onion mixture. Stir in chili pur?©e, 2 tablespoons
coriander, and tomatoes with juice and simmer, covered, stirring occasionally to avoid sticking,
45 minutes, or until chicken legs are cooked through.
Remove pan from heat and transfer chicken to a bowl. With 2 forks shred meat, discard bones
and skin. Return chicken to pan and stir in cashews, remaining tablespoon coriander, chocolate,
and beans. Cook chili over moderate heat, stirring, until heated through and chocolate is melted.
Chili may be made 2 days ahead and cooled completely, uncovered, before being chilled,
covered.
Serves 2 generously.
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