Publisher's Desk...
Good morning to one and all. I am running like a chicken with its head cut off today. You see...this is actually being written on Saturday night. I am having a big family gathering tomorrow (actually TODAY when you will be reading this!) and have far too much to do to be sitting here. However...could I live a Valentine??™s Day without making sure ALL of my sweethearts were taken care of? No. So, you are on my list and here I am, lol.
We go for simple today and all of the recipes in this issue are very easy to prepare. They also contain ingredients that are easily obtained (like no visits to a specialty store across town!!!). I hope you will enjoy them all. Also, if you are one in my ???army of angels??? who helped me in getting this issue done...THANKS!!!
(To see web version of newsletter click
here.)
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Enjoy!
Ramblings...
Food For Thought
Shared by Linda, CA
Most of us miss out on life's big prizes. The Pulitzer. The Nobel. Oscars. Tonys. Emmys. But we're all eligible for life's small pleasures. A pat on the back. A kiss behind the ear. A four-pound bass. A full moon. An empty parking space. A crackling fire. A great meal. A glorious sunset. Hot soup. Cold beer.
~Author Unknown
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Did You Know?...
SAFE - KITCHEN TIPS
Ninety-five percent of food-borne illness is probably preventable. Here are some tips on what you can do:
At the Store
Don't let juice from raw meat, poultry, or fish drip on to your hands or any fresh foods in your grocery cart. Raw juices may contain bacteria.
Shop for cold and frozen products last. Use a cooler for the ride home, especially during the summer or if you're running other errands.
Avoid unpasteurized milk and juice, and egg nog or other foods made with raw eggs.
In the Kitchen
Always wash your hands in hot, soapy water before preparing and after handling raw meat, poultry, seafood, or eggs.
Cook all meat and poultry-or casseroles that contain meat or poultry-at a minimum oven temperature of 325?°F.
Cook meats thoroughly, but don't overcook them. Heat kills bacteria, but too much heat causes meat, poultry, and fish to form possibly carcinogenic compounds. Use a meat thermometer in the thickest part of the meat, but don't insert it until the outside is seared or it could carry bacteria to the interior. The USDA says to cook your meat at least to these internal temperatures: beef, lamb, or veal roasts, steaks, and chops-145?°F; ground beef, pork, lamb, or veal and fresh pork-160?°F; ground chicken or turkey or stuffing-165?°F; poultry-180?°F.
Keep your refrigerator at no more than 40?°F and your freezer at 0?°F.
Don't store raw fish in your refrigerator for more than 24 hours. Raw poultry or ground beef will keep for one to two days and raw red meat for three to five.
Thaw frozen food in the fridge or in a microwave, not at room temperature.
Never put cooked food on the plate used when it was raw.
To keep bacteria from growing, put your sponge or scouring pad in the dishwasher every time you run it.
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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...
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...
The Love Dress
Shared by Rosemarie, Kansas City, MO
A woman stopped by unannounced at her recently married son's house. She rang
the doorbell and walked in. She was shocked to see her daughter-in-law lying
on the couch, totally naked. Soft music was playing and the aroma of perfume
filled the room.
"What are you doing?" she asked. "I'm waiting for my husband to come home
from work," the daughter-in-law answered."
But you're naked!" the mother-in-law exclaimed.
"This is my LOVE dress," the daughter-in-law explained.
"LOVE dress? But you're naked!"
"My husband LOVES me to wear this dress," she explained. "It excites him to
no end. Every time he sees me in this dress, he instantly becomes romantic
and ravages me for hours on end. He can't get enough of me."
The mother-in-law left. When she got home, she undressed, showered, put on
her best perfume, dimmed the lights, put on a romantic CD, and lay on the
couch waiting for her husband to arrive. Finally, her husband came home.
He walked in and saw her lying there so provocatively.
"What are you doing?" he asked.
"This is my LOVE dress," she whispered, sensually.
"Needs ironing," he said. "What's for dinner?"
KIDS
Shared by Pat in the High Sierras, CA
One day a little girl was sitting and watching her mother do the dishes at the kitchen sink. She suddenly noticed that her mother had several strands of white hair sticking out in contrast on her brunette head. She looked at her mother and inquisitively asked, "Why are some of your hairs white, Mom?" Her mother replied, "Well, every time that you do something wrong and make me cry or unhappy, one of my hairs turns white." The little girl thought about this revelation for a while and then said, "Momma, how come ALL of grandma's hairs are white?"
The Thanksgiving Divorce
Shared by Julie, TX
A man in Phoenix calls his son in New York the day before Thanksgiving and says, "I hate to ruin your day, but I have to tell you that your mother and I are divorcing; forty-five years of misery is enough."
"Pop, what are you talking about?" the son screams.
"We can't stand the sight of each other any longer," the father says. "We're sick of each other, and I'm sick of talking about this, so you call your sister in Chicago and tell her."
Frantic, the son calls his sister, who explodes on the phone. "Like hell they're getting divorced," she shouts. "I'll take care of this."
She calls Phoenix immediately and screams at her father, "You are NOT getting divorced. Don't do a single thing until I get there. I'm calling my brother back, and we'll both be there tomorrow. Until then, don't do a thing. DO YOU HEAR ME?" and hangs up.
The old man hangs up his phone and turns to his wife. "Okay," he says, "they are all coming here for Thanksgiving, and they are paying their own way."
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Empty Nest Cookbook
Item No: 60434
Price: $16.95
Item is in stock
Over 200 original recipes and 25 full menus that marries
old-style family cooking with the more sophisticated
culinary yens of a working couple--who no longer have
to worry about cooking for the children! No matter if
you're feeding your hubby, or preparing for a family visit,
or entertaining a house full of guests, you'll appreciate
these delicious, yet simple creations of everything from
appetizers to desserts. This 288-page soft cover book
is also spiced with essays and anecdotes for this unique
transitional period of life.
Come to our site for fun and silly gifts!
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Put simply, the service allows you to make a contribution of any amount as little as US$1.00 monthly to A to Z Recipes using your credit or debit card through the same purchasing system used when buying a frying pan from Amazon.com. The combined total of those contributions is paid to A to Z Recipes on a regular basis and can be used by us to cover our expenses. There is no cost to you other than the charge made on your credit or debit card and we receive no private information about you as a result of the transaction.
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Your Favorites...
NO BAKE COOKIES
~Submitted by Edna, Decatur, IL
(See web version of newsletter for
photo!)
2 cups sugar
1/2 cup cocoa
1 stick oleo or butter
1/2 cup milk
Mix together in a heavy pan, bring to a boil over med high heat. Boil for 1 min.
Add:
1/2 tsp vanilla
1/2 cup creamy (or crunchy) peanut butter
3 cups oatmeal
Either spoon cookie size portions onto wax paper or pour into a 8 X 8 pan sprayed with cooking spray. Allow to cool and cut.
CREOLE SQUASH
~Submitted by Larry, Ontario, Canada
4 slices bacon
1 cup chopped onions
1 can (14 ??-ounces) stewed tomatoes
?? teaspoon bottled red pepper sauce
?? teaspoon salt, divided
1 package (10 ounces) frozen cut okra, thawed
1 pound yellow summer squash, cut into 1-inch chunks
In large skillet cook bacon until crisp. Remove with slotted spoon; set aside. Add onions to drippings in skillet; saut?© until tender. Add tomatoes and liquid, red pepper sauce and ?? teaspoon salt. Simmer 15 minutes.
Crumble bacon and add to tomatoes with okra, squash and remaining salt. Cover and cook 20 to 30 minutes more or until squash is tender.
Makes 8 servings of 75 calories each.
APPLE ROLL
~Submitted by Mary B, MI
2 cups Bisquick
3/4 cup milk
1 tablespoon oil
1 cup sugar
1 1/2 cup water
Handful of cinnamon candies
4-5 peeled and chopped apples
1/2 cup sugar
Cinnamon
Chopped walnuts
Mix together the Bisquick, milk and oil. Roll out to 1/2" thick. Let set. Mix together in a saucepan the 1 cup sugar, water and cinnamon candies, bring to a boil, making sure the candies all dissolve. Mix together the 1/2-cup sugar and the cinnamon and sprinkle over the dough. Spread chopped apple on the dough. Roll and cut into pieces. Place in a 8x8 pan. Pour cinnamon candy mixture over. Sprinkle with the walnuts. Bake for 1 hour at 350 degrees.
PEACH-GLAZED HAM STEAK
~Submitted by Carol, No. CA
2 Tbsp. brown sugar
2 Tbsp. spicy brown mustard
1/3 cup peach nectar
1-lb. cooked ham slice, 1" thick
4 peaches, peeled and halved
2 green bell peppers, each cut into 4 rings
Prepare and heat grill. In small bowl, combine brown sugar, mustard and
nectar and mix well. Make shallow cuts around the edge of the ham slice
to prevent curling. Brush one side of the ham with the glaze.
Grill ham, glazed side down, uncovered, over medium hot coats for 6-7
minutes. Turn ham and top with peaches and green pepper rings. Brush all
with more glaze. Grill 7-9 minutes longer until ham is thoroughly heated
and peaches and peppers begin to soften, brushing frequently with glaze.
4 servings
If you don't have grilling weather, use the broiler.
GRANDMA'S EGGLESS, MILKLESS, BUTTERLESS CAKE WWII
~Submitted by Ann, FL
1 cup sugar
1 cup raisins
1/2 cup shortening
1 tsp. cinnamon
1 cup water
1/2 tsp. cloves
pinch of salt
2 cups flour
1 tsp. baking soda
Combine sugar, shortening, raisins, water, cinnamon, cloves and salt in a
large saucepan. Bring to a boil. Remove from heat and cool. Add flour and baking
soda and bake in a loaf pan at 325 degrees until done. Test with a broom straw
after baking a half hour.
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Heart Healthy...
ALMOND SLICES
~Submitted by Jean, Syracuse, NY
3 large eggs
1/3 cup sugar
3 tablespoons vegetable shortening at room temperature
3/4 teaspoon pure almond extract
3/4 teaspoon pure vanilla extract
1-1/2 cup all purpose flour
1 teaspoon baking powder
1/2 cup golden raisins
Preheat oven to 350 degree's. Prepare bottom of a 9"x13" pan with nonstick cooking spray. With an electric mixer, beat eggs and sugar until light. Add shortening, almond extract, vanilla, flour and baking powder; mix well. Blend in raisins. Divide batter and arrange into two 2" tube shaped loaves in the prepared pan. Bake 25 minutes. Remove pan from oven; cut cookies into 1/3 inch thick slices. Turn cookies on their sides and bake 5 minutes more or until cookies are firm to the touch. Cool cookies and store in a tightly covered container.
Nutrition Facts:
Amount Per Serving: Calories 80
Fat 3 g, Cholesterol 12 mg,
Sodium 30 mg
Serves 22
1 serving = 2 cookies
Courtesy Of: The Art Of Cooking For The Diabetic
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For Two...
ZUCCHINI PASTA WITH SAUSAGE
Low Carbohydrate Atkins Diet Recipe
~Submitted by Treva, NC
2 small zucchini
2 Tbsp. oil
1 garlic clove
1 cup diced tomatoes
1 tsp. oregano
1/2 lb. cooked Italian sausage
salt & pepper to taste
1/4 cup grated parmesan
Slice zucchini into ribbons, using vegetable peeler and turning as you go. Saute zucchini in oil til soft and edges are clear. Add salt & pepper. Meanwhile, heat 1 Tbsp. oil in pan, add garlic. Saute, then add tomatoes and oregano. Simmer few minutes, stir in sausage.
Serve sauce over zucchini; sprinkle with parmesan.
Serves 2 @ 12 carb, 4 fiber (8 NET carbs), 492 Calories, 39 fat, 17 protein
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Publisher's Choice...
SATAY-STYLE BEEF AND PASTA
(See web version of newsletter for
photo!)
1-1/4 lb boneless beef top sirloin or top round steak, 1" thick
5 Tbsp prepared teriyaki sauce, divided
2 Tbsp creamy peanut butter
1/8 to 1/4 tsp ground ginger
1/8 to 1/4 tsp crushed red pepper
6 oz uncooked vermicelli or thin spaghetti
2 Tbsp vegetable oil
1/2 cup chopped seeded cucumber
1. Cut Beef steak lengthwise in half and then crosswise into 1/8"- thick strips.
In medium bowl, combine Beef and 2 tablespoons teriyaki sauce; toss to coat.
2. In large bowl, combine remaining 3 tablespoons teriyaki sauce, peanut butter,
1 tablespoon water, ginger and red pepper.
3. Cook pasta according to package directions; drain and rinse. Add to peanut butter
mixture; toss. Keep warm.
4. Meanwhile in large nonstick skillet, heat oil over medium-high heat until hot.
Add Beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface of Beef
is no longer pink. (Do not overcook.) Add to pasta; toss lightly. Sprinkle with cucumber.
4 servings.
Source: National Cattlemen's Beef Association
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