Publisher's Desk...
Good morning to all and welcome to another issue of A to Z Recipes daily newsletter. I hope you had a good weekend. Ours was very relaxed...easy to do around here when Mom is off.
I have a surprise! It is just for you. Please enjoy my Valentine with much love! I will not be posting this special gift and the only way to get it is by clicking on the word Valentine right here.
I would like to thank everyone who helped make today's issue possible. An extra hug goes to Larry (Ontario, Canada) for the humor in today's Crazy Corner.
(To see web version of newsletter click
here.)
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Enjoy!
Ramblings...
Dusting
"A house becomes a home when you can write "I love you" on the furniture."
I can't tell you how many countless hours that I have spent CLEANING! I used to spend at least 8 hours every weekend making sure things were just perfect - "in case someone came over". Then I realized one day that no one came over; they were all out living life and having fun!
Now, when people visit, I find no need to explain the "condition" of my home. They are more interested in hearing about the things I've been doing while I was away living life and having fun. If you haven't figured this out yet, please heed this advice.
Life is short. Enjoy it!
Dust if you must, but wouldn't it be better,
to paint a picture or write a letter,
bake a cake or plant a seed,
ponder the difference between want and need?
Dust if you must, but there's not much time,
with rivers to swim and mountains to climb,
music to hear and books to read,
friends to cherish and life to lead.
Dust if you must, but the world??™s out there
with the sun in your eyes, the wind in your hair,
a flutter of snow, a shower of rain.
This day will not come around again.
Dust if you must, but bear in mind,
old age will come and it's not kind.
And when you go - and go you must -
you, yourself will make more dust!
It's not what you gather, but what you scatter that tells what kind of life you have lived.
~Author unknown
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Did You Know?...
COOKING WITH WHOLE WHEAT
Shared by Treva in the beautiful mountains of NC
What's so good about cooking and baking with whole wheat? Well, for one thing whole grain foods are high in fiber. In comparison to refined grains, whole grains also have more nutrients, such as vitamin E, vitamin B6, the B vitamin pantothenic acid, magnesium, manganese, zinc, potassium, chromium, copper and protein.
What's the difference between whole and refined grains? Whole grain maintains bran, germ and the starchy endosperm while refined grain only maintains the endosperm. Because the majority of the nutrients found in grains is located in the bran and germ, refined grains lose these natural nutrients during refinement. Although some nutrients are commercially re-added, there are many who feel that maintaining the natural nutrients from the start with whole grains is the better of the two.
Whole Wheat Pita Bread
3 teaspoons Active Dry Yeast
1 teaspoon honey (necessary)
1 1/8 cups warm water (112 degrees F)
2 1/4 cups whole wheat flour (fine ground)
1/2 cup whole wheat flour (rough ground)
1 teaspoon salt
Add yeast and honey to warm water in a medium-size bowl and let stand until foamy, about 5 minutes. Combine the flours and salt in a large mixing bowl. Pour yeast mixture into center and stir until dough can be gathered into a ball. Knead dough on a floured board until smooth. Place dough in a large, lightly oiled bowl. Cover with a damp towel and place in a dry, draft-free place for 1-2 hours or until dough has doubled in size. Punch down dough; place on lightly floured board. Divide dough into 12 equal pieces. Shape into circles and place on nonstick cookie sheets. Allow to rest, covered with damp towel for 30 minutes. On lightly floured board, roll out each piece of dough to a circle, about 5 inches in diameter. Place on cookie sheets and let stand about 30 minutes. Preheat oven to 500 degrees
F, and bake on middle rack for 5 minutes. Remove pitas from cookie sheets and let cool on rack. Store in airtight container in refrigerator.
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Discussion Forum
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Next Monthly Theme...
St. Patrick's Day Recipes
Saint Patrick's Day is March 17th. This is a perfect way to plan at least one meal in honor of the patron saint of Ireland. You may choose a traditional dish such as an Irish Soda Bread recipe; the numerous potato dishes that are reminiscent of Ireland's earthy, humble history; perhaps a simple addition to a favorite recipe that makes it more "Irish"...please share your favorite Irish recipes. We aim to have a memorable theme issue dedicated to the Irish in all of us. 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 March's theme issue is Friday, February 27th.
Theme recipes must have subject: "St. Patty" and will be posted on Sunday, March 7th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Click here to submit an item for posting in this section.
Crazy Corner...
Quickies
Shared by Larry Holmes, Ontario, Canada
Next to a beautiful girl, sleep in the most wonderful thing in the world!
(Lee Daniel Quinn)
I know a woman that, once she starts a check book can never put it down
until she's finished it. (E4Fun)
The drinker announced to the bartender, "It seems I've been informally
named advisor on 'Sexual Matters' at my company." "That sounds interesting.
Does this mean you'll be counseling the big bosses on relations with their
secretaries?" "I'm not sure yet," he answered. "During a staff meeting, I
popped up to suggest a reduction in executive expense accounts and it was
after that I was told that if they ever wanted my f****** advice, they'd
let me know."(Archives)
"Of course, when we were first married we were compatible. Sometimes as
often as three or four times a night." (Playboy)
A farmer's wife was at her lawyer's getting advice about a divorce. "He
makes excessive sexual demands on me, Mr. Jones," said the wife to the
lawyer. "How do you mean?" "Well, Mr. Jones, this morning I was looking at
the chickens when he crept up behind me and had me from behind!"
"Chickens? Mrs. Smith? I didn't know you kept chickens." "We don't, Mr.
Jones. This was in the supermarket."(Michael Rogers)
I know a guy who is a world-class photo artist who only shoots butts. I'm
proud to be the subject of his latest assterpiece. (Chris Lipe)
Two successful restaurateurs were discussing business when one suddenly
dropped his head and solemnly announced, "Did you know that my married
daughter is having an affair?" "Is that so," said the other. "Who's
catering it?" (Playboy)
Classifieds!
Shared by Larry Holmes, Ontario, Canada
???We do not tear your clothing with machinery. We do it carefully
by hand.
???No matter what your topcoat is made of, this miracle spray will
make it really repellent.
???For Sale. Three canaries of undermined sex.
???Great Dames for sale.
???Have several very old dresses from grandmother in beautiful
condition.
???Tired of cleaning yourself? Let me do it.
???20 dozen bottles of excellent Old Tawny Port, sold to pay for
charges, the owner having lost sight of, and bottled by us last
year.
???Dog for sale: eats anything and is fond of children.
???Vacation Special: have your home exterminated.
???If you think you've seen everything in Paris, visit the Pere Lachasis
Cemetery. It boasts such immortals as Moliere, Jean de la
Fontain, and Chopin.
???Mt. Kilimanjaro, the breathtaking backdrop for the Serena
Lodge. Swim in the lovely pool while you drink it all in.
???The hotel has bowling alleys, tennis courts, comfortable beds,
and other athletic facilities.
???Get rid of aunts: Zap does the job in 24 hours.
???Toaster: A gift that every member of the family appreciates.
Automatically burns toast.
???Sheer stockings. Designed for fancy dress, but so serviceable
that lots of women wear nothing else.
Open Mouth, Insert...
Shared by Larry Holmes, Ontario, Canada
The last fight was my fault.
My wife asked, "What's on the TV?"..............
I said, "Dust".
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
7 MINUTE ZUCCHINI
~Sent in by Bev, FL
4 med Zucchini peeled and grated coarsely
1 tsp salt
1/2 lb fresh mushrooms
1/4 cup butter
1/4 cup onions chopped
1 clove garlic minced
1/2 cup sour cream
1 tbs basil
Let the grated zucchini stand to bleed out juice. Squeeze all liquid out of zucchini (I grate it into a sieve).
Heat mushrooms in a skillet removing any liquid that cooks out. Add butter, garlic and onions, cooking until onions are just done, not fried. Add zucchini and heat. Add sour cream and basil and warm.
Really delicious!
SALMON CHOWDER
~Sent in by Joyce, IL
(See web version of newsletter for
photo!)
2 (14-ounce) cans chicken or vegetable broth
1 (32- or 40-ounce) bag frozen stew or assorted vegetables
1 (15-ounce) can yellow cream-style corn
2 (12-ounce) cans evaporated regular or fat-free milk
1 pound leftover skinned salmon fillet, fresh salmon fillet, or 2 (7.5-ounce) cans salmon, cut into chunks
Bring broth to a boil. Add vegetables and return to boil. Reduce heat to a simmer and add corn, evaporated milk and salmon. Simmer for 10 - 15 minutes. Season with salt and pepper.
Makes 6 servings.
GOURMET BUTTERMILK PANCAKE & WAFFLE MIX
Servings: 72
~Sent in by Raquel, McDonough, GA
8 cups Flour
2 cups Whole Wheat Flour
1 1/2 cups Buckwheat Flour
1 cup Corn Flour
1/2 cup Cornmeal -- stone ground
1/2 cup Oatmeal, instant -- powder in blender
2 cups Buttermilk, dried
5 tablespoons Baking Powder
2 tablespoons Baking Soda
1/4 cup Vanilla -- powdered- or see below
1 1/4 cups Sugar
3 tablespoons Salt
2 tablespoons Malted Milk Powder -- optional
In an extra large bowl, using a strong wire whisk, blend flour, buckwheat, corn, whole wheat flour, cornmeal, ground oatmeal, baking powder, baking soda, vanilla powder, sugar, salt and malt. Place mix into four 1 quart jars (you may need to tap the bottoms to get it all to fit) and store in a cool, dry place for up to one year. Note: Whole wheat flour can go rancid if it gets too warm, so it may be a good idea to refrigerate this mix if you do not have a very cool cellar to store it in.
To make pancakes or waffles:
1 cup Gourmet Pancake & Waffle Mix
1 Egg
1/2 - 2/3 cup Water
2 Tbsp. Vegetable Oil
In a medium bowl, stir pancake mix with water, egg and vegetable oil. Add more water, if necessary, to make a medium thickness batter. If using as waffle batter, double recipe and follow manufacturer's directions. Make
pancakes in usual fashion.
**If not using dry vanilla or vanilla powder, add 1 tsp. vanilla with wet ingredients. To use as a gift, decorate jar and attach instructions written on a recipe card. Be sure to include instructions to refrigerate mix until it is used.
IN-A-MINUTE STEAKS
~Sent in by Pat in the High Sierras, CA
1/2 teaspoon instant minced onion
3 tablespoons wine vinegar
1/2 cup salad oil
1 teaspoon seasoned salt
Dash freshly ground pepper
2 teaspoons Worcestershire sauce
6 cube steaks
6 slices sharp process American cheese
6 hamburger buns, toasted and buttered
Soak onion in vinegar for a few minutes. Add oil and seasonings, mixing
well. Place meat in container; pour marinade over, coating well.
Cover; let stand an hour or so. Spoon marinade once or twice over the
steaks and keep cool. Grill over very hot coals about 2 minutes per
side. Last minute lay cheese slices atop each steak. Serve on hot
buns.
Serves 6.
SZECHUAN ORANGE CHICKEN
~Sent in by Larry, Ontario, Canada
4 chicken breast halves
1 each sweet green and red pepper
1 orange
3 tablespoons soy sauce
2 tablespoons dry sherry
1 teaspoon chili paste
1 teaspoon granulated sugar
1 teaspoon cornstarch
?? cup vegetable oil
1 teaspoon minced garlic
1 tablespoon minced fresh gingerroot
Remove chicken from bone and cut meat into 1-inch squares. Cut green and red peppers into 1-inch squares. Using vegetable peeler, remove rind from orange (orange part only). Cut rind into thin julienne strips about 1 ?? inches long. Set aside. Squeeze orange and reserve ?? cup juice.
In small bowl, combine reserve orange juice, soy sauce, sherry, chili paste, sugar and cornstarch; stir until smooth; set aside. (Dish can be prepared in advance to this point.)
In wok, heat oil over high heat; when hot, add chicken and stir-fry for 2 minutes or until no longer pink. Remove chicken. If necessary, add more oil. Add orange rind, garlic and gingerroot; stir-fry for 10 seconds. Add peppers and stir-fry for 1 minute. Add soy sauce mixture and bring to boil. Return chicken to wok and stir until heated through.
Makes 4 main-course servings, 8 servings when part of multi-course Oriental menu.
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Heart Healthy...
CURRY MANGO CHICKEN
~Sent in by Jean, Syracuse, NY
1 tbsp vegetable oil
4 boneless, skinless
Chicken breasts, cut in cubes
1 medium onion, chopped
4 tsp mild Curry Paste
6 Tbsp water
1 cup canned diced tomatoes
1 Tbsp Mango Chutney
Cooked rice or Naan bread
1 Tbsp chopped fresh cilantro
Heat oil and brown Chicken. Add onion and saute until translucent. Add curry paste, water and tomatoes. Cover and simmer 20 minutes stirring occasionally. Sir in mango chutney. Serve over rice or with Naan bread. Garnish with
cilantro.
Serves 4.
Calories 267; pro 31.5 g; fat 11.7 g; carb 6.1 g; fiber 1.2 g.
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For Two...
CHICKEN BREASTS WITH HERB BASTING SAUCE
~Sent in by Treva, NC
Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.
4 bone-in chicken breast halves, with skin
1 1/2 tablespoons chopped fresh parsley
3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/8 teaspoon hot pepper sauce
1 Make basting sauce by combining olive oil, grated onion, garlic, salt and pepper, herbs, and chili sauce.
2 Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
3 Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Makes 3 servings.
Nutrition Info, Servings Per Recipe: 3--Amount Per Serving: Calories: 642, Total Fat: 41.4g, Cholesterol: 192mg, Sodium: 580mg, Total Carbohydrates: 1.5g, Dietary Fiber: 0.5g, Protein: 62.8g
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Publisher's Choice...
A COMPLETE MEAL IN MINUTES!
(See web version of newsletter for
photo!)
The complete-meal menu here is made up of family favorites. You can have everything ready to serve in just 30 minutes.
Italian Grilled Cheese sandwiches get a tasty twist from melted mozzarella or provolone cheese and a crisp crumb coating. Sausage Bean Soup is a savory recipe. Pretty Cherry Parfaits are easy, lovely and scrumptious.
ITALIAN GRILLED CHEESE
4 slices Italian bread (1 inch thick)
4 slices mozzarella or provolone cheese
3 eggs
1/2 cup milk
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic salt
2/3 cup Italian-seasoned bread crumbs
Cut a 3-in. pocket in each slice of bread; place a slice of cheese in each pocket. In a bowl, beat eggs, milk, Italian seasoning and garlic salt; soak bread for 2 minutes on each side. Coat with bread crumbs. Cook on a greased hot griddle until golden brown on both sides. Yield: 4 servings.
SAUSAGE BEAN SOUP
3/4 pound bulk Italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (15-1/2 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 tablespoons shredded Parmesan cheese
In a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain. Add beans, tomatoes, broth and basil. Cover and simmer for 10 minutes. Sprinkle each serving with Parmesan cheese. Yield: 4-6 servings.
PRETTY CHERRY PARFAITS
1 can (21 ounces) cherry pie filling
1/4 teaspoon almond extract
1 cup (8 ounces) sour cream
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Whipped topping, chopped almonds and fresh mint, optional
Combine pie filling and extract; set aside. In a mixing bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes. Spoon half into parfait glasses; top with half of the pie filling. Repeat layers. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving. Yield: 4-6 servings.
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