Publisher's Desk...
Good morning to all. I??™m glad you could join us again. We have some great recipes in today??™s issue so you??™ll be glad you did. My thanks go to all who contributed. You know, without the help of those you see here every day, this newsletter would not be possible. With all else I must do being a mother, grandmother and full-time employee, I could never pull this off without your help. I want you to know how much your help is appreciated!
Speaking of help...don??™t forget to pass along your favorite recipes for our current monthly theme dedicated to celebrating the Feast Day of Ireland??™s patron saint, St. Patrick. Even if your recipe is not for an ???authentic??? Irish delicacy, share with us recipes for food and drink that make you ???feel??? Irish. We all know about ???green beer??? so we can forgo that one, lol. Read about how to forward your recipes later in this issue. Accept my thanks in advance.
(To see web version of newsletter click
here.)
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Enjoy!
Ramblings...
Check out this site
Shared by Richard, AR
http://wonderofitall.com
Note from publisher-It is so beautiful!
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Did You Know?...
Quick and Healthy Cooking
According to one report, an estimated 48 percent of the family food dollar is spent on dining out! It doesn??™t have to be that way. You can whip up a nutritious, delicious meal in under 30 minutes, especially if you enlist the help of Rachael Ray, celebrity chef and author of
30-Minute Meals
(Lake Isle Press) and
30-Minute Meals 2
(Lake Isle Press).
For starters, hungry men and women are OK with waiting 30 minutes for a pizza to be delivered... for food to be heated in the microwave... or for a car trip to grab take-out. Ray??™s mental wheels began to turn. "Why not create meals that people could whip up in just half hour at home?" she wondered.
???No matter what you do, it takes about 30 minutes to get dinner. I figured if people were willing to wait for the Domino??™s man, they??™d be willing to spend 30 minutes making dinner. I adapted recipes for the amount of time people have."
Ray can help you stay the course by cutting out some of the fat without eliminating the flavor. One of Ray??™s signatures is her use of EVOO (extra virgin olive oil). Ray??™s family never cooked foods in butter. Occasionally, she??™ll come across a recipe that does use butter, but for the most part she??™s loyal to her EVOO -- not only for the flavor, but for the fact that it doesn??™t clog your arteries.
For those trying to whittle down the waistline, there are a few simple ingredients you should always keep on hand. These are foods you??™ll find in Ray??™s own kitchen: canned tomatoes, canned beans, pasta, chicken breasts individually wrapped and frozen, fresh herbs, fresh greens, and root vegetables such as carrots, celery, onions and garlic. She also won't live without chicken, beef and vegetable stock which can be used in anything and everything that calls for water. Ray says the stock adds tons of flavor without adding a lot of calories.
???People watching their weight often buy fat-free products," she says. "Look at fat-free half-and-half -- it??™s full of corn syrup. There??™s usually a trade off. You have to be careful of lite and fat-free products. That??™s one good thing the Atkins plan taught people -- low fat isn??™t necessarily good for you. Drinking skim milk affects insulin levels more than whole milk. You have to be leery of the promises people make on packaging. Largely it??™s not what it seems.???
Now you have the first steps for preparing your own great 30-minute meals, but Ray reminds you to start slow and always incorporate foods YOU like.
Source: Various; internet
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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...
POSSIBLY THE BEST BLONDE JOKE EVER!!!!!!!!!!!!!
Shared by Mary Jane, Stockton, CA
A blonde walks into a pharmacy and asks the assistant for some rectum deodorant.
The pharmacist, a little bemused, explains to the woman they don't sell rectum deodorant, and never have.
Unfazed, the blonde assures the pharmacist that she has been buying the stuff from this store on a regular basis and would like some more.
"I'm sorry", says the pharmacist, "we don't have any".
"But I always buy it here," says the blonde.
"Do you have the container that it came in?" asks the pharmacist.
"YES", said the blonde, "I'll go home and get it."
She returns with the container and hands it to the pharmacist who looks at it and says to her, "This is just a normal stick of underarm deodorant"
Annoyed, the blonde snatches the container back and reads out loud from the container.........
???TO APPLY, PUSH UP BOTTOM."
"Breakthrough" Medication
Shared by Linda, CA
Histalavista:
Say bye-bye to those allergies.
Milk of Amnesia:
Infant formula to help forget birth trauma.
Non-Interferon:
Black market drug often slipped to unsuspecting in-laws.
Testsoteroni:
A hormonal supplement eaten as pasta.
Aestheominophen:
You don't feel any better, but you look fabulous.
Elmer's Aspirin
It's a pill that is half aspirin and half glue for people who have
splitting headaches.
Preparation H with Aspirin
A new aspirin suppository for people who are a pain in the
posterior.
Final Will and Testament
Shared by Jean, Syracuse, NY
A woman from New York was getting her affairs in order. She prepared her will and made her final arrangements.
As part of these arraignments she met with her rabbi to talk about what type of funeral service she wanted, etc.
She told her rabbi she had two final requests. First, she wanted to be cremated, and second, she wanted her ashes scattered over Bloomindales.
"Bloomindales!" the rabbi said. "Why Bloomindales?"
"That way, I know my daughters will visit me twice a week."
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How Can I Help?...
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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...
NUTCRACKER SWEETS
~Submitted by Treva, NC
Base:
1/3 cup Butter Flavor Crisco
1/2 cup creamy peanut butter
1 & 1/2 cups firmly packed brown sugar
2 eggs
1 & 1/2 cups all purpose flour
1 & 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup milk
1 tsp. vanilla
Frosting and Drizzle:
1/4 cup butter flavor Crisco
2/3 cup creamy peanut butter
4 cups (1 lb.) confectioners sugar
1/2 cup milk
1/2 cup semi-sweet chocolate pieces
Heat oven to 350 degrees F. Grease 15 x 10 x 1 inch baking pan.
For Base:
Cream butter flavor Crisco and peanut butter in large bowl at medium speed of electric mixer. Blend in brown sugar. Beat in eggs, one at a time. Beat until creamy. Combine flour, baking powder and salt in small bowl. Set aside. Combine milk and vanilla in measuring cup. Add dry ingredients and milk alternately to creamed mixture. Mix at low speed of mixer. Scrape sides of bowl frequently. Beat until blended. Spread batter into prepared pan. Bake at 350 F. for 18 to 20 minutes. Cool.
For frosting:
Cream butter flavor Crisco and peanut butter in large bowl at medium speed of electric mixer. Add sugar and milk. Beat until fluffy. Spread on cooled cookie base.
For drizzle:
Melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and forth over frosting.
Cut into 2 inch squares. Refrigerate 15 to 20 minutes until chocolate is firm.
3 dozen squares
JELLIED WALDORF SALAD
~Submitted by Carol, No. CA
Ingredients:
1 package Jell-o orange flavor gelatin -- 3oz
3/4 cup boiling water
1 1/2 cups crushed ice
1 tablespoon lemon juice
3/4 cup diced unpeeled apple
1/4 cup chopped celery
1/4 cup chopped nuts
Preparation:
Combine gelatin and boiling water in electric blender container. Blend
at low speed until gelatin is dissolved, about 1 minute. Add ice and
lemon juice; cover and blend at high speed until ice is melted, about 30
seconds. Stir in apples, celery and nuts. Pour into an 8 x 4 inch loaf
pan or a 4 cup mold. Chill until firm, about 1 hour. Unmold. Serve with
salad greens and mayonnaise, if desired. Makes about 4 cups or 8
servings.
HOMEMADE ICE CREAM
~Submitted by Edna, Decatur, IL
5 eggs
1 tsp vanilla
1/2 gallon milk
1 can canned milk
2 1/2 cups sugar
I mix this all together in a blender. Then follow your ice cream maker's instructions. Makes slightly more than a half gallon of ice cream.
SALMON QUESADILLAS
~Submitted by Joyce, IL
(See web version of newsletter for
photo!)
2 garlic cloves, minced
1 teaspoon vegetable oil
1 (14 3/4 ounce) can pink salmon, drained (skin and bones removed if desired)
1 to 2 teaspoons dried basil
1/2 teaspoon pepper
1 tablespoon butter, softened
4 flour tortillas
2 cups shredded cheese (mozzarella, Cheddar or Colby)
Guacamole or salsa
In a skillet, saute garlic in oil until tender. Stir in salmon, basil
and pepper. Cook over medium heat until heated through (only takes a
few minutes).
Meanwhile, spread butter over one side of tortilla. Place tortillas,
buttered side down, on a griddle or nonstick skillet. Sprinkle each
with 1/2 cup of cheese and then spread salmon over 1/2 of tortilla.
Fold over and cook over low heat for 1-2 minutes on each side. Cut
into wedges.
Serve with guacamole or salsa.
DANISH HASH
~Submitted by Ingrid, Coos Bay, OR
4 tbs (60 ml) butter
1 - 1 1/2 lbs (450 - 675 g) roast beef, pork, or veal,
cut into 1/2-inch (1 cm) dice
1 - 1/2 lbs cooked potatoes, cut into 1/2-inch (1 cm) dice
2 - 3 medium onions, thinly sliced
1 - 2 apples, cored and sliced into rings
Salt and freshly ground pepper to taste
4 - 6 fried eggs
Dill pickles for garnish
Heat the butter in a skillet over moderate heat and lightly brown the
meat, potatoes, onions, and apple slices separately, seasoning each
with salt and pepper. Arrange the meat on a warm serving platter or
individual serving plates. Top with the potatoes, onion, and apple
slices. Place fried eggs on top and serve garnished with dill pickle.
Serves 4 to 6.
Click here to submit an item for posting in this section.
Heart Healthy...
STRAWBERRY WHITE CHOCOLATE PARFAITS
(See web version of newsletter for
photo!)
1 cup sliced fresh strawberries (to equal 1/2 cup puree) plus 4 strawberries for garnish
2 Tbsp sugar
1 1/2 cups fat-free milk
1- 3.4 oz package white chocolate instant pudding mix (non-fat)
1 pressurized can of light whipped cream
Puree the strawberries and sugar in a blender until smooth. Set aside. Combine the pudding mix and milk in a bowl and mix for two minutes. Let stand for 2 minutes. Pour 1/2 of pureed strawberries into 4 cups. Layer with the pudding and remaining puree. Chill until firm. Garnish with a small squirt of whipped cream and a strawberry.
Makes four 1/2 cup servings. 150 calories, 1 gram fat, 1 gram saturated fat
Variations: Use fresh cherries and chocolate instant pudding mix or fresh peaches and vanilla pudding mix
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For Two...
BEEF STROGANOFF
~Submitted by Jean, Syracuse, NY
1/2 pound ground beef
2 tablespoons butter
2 tablespoons sliced mushrooms
1/4 cup chopped onion
1/4 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1 tablespoon flour
2 1/2 tablespoons chili sauce
6 tablespoons sour cream
1/2 pound spaghetti or egg noodles
Brown ground beef in 1 tablespoon butter. Add remaining butter, mushrooms, onion, garlic, salt and pepper. Saute until the onions are golden and tender. Add Worcestershire sauce. Stir in flour, then chili sauce. Before serving over cooked spaghetti or egg noodles, stir in sour cream.
Click here to submit an item for posting in this section.
Publisher's Choice...
BUTTER LETTUCE SALAD WITH BACON,
DRIED CHERRIES AND ROQUEFORT VINAIGRETTE
(See web version of newsletter for
photo!)
Serves 6
Credits: Chef Charlie Durham, Seattle, WA
8 slices bacon, diced (about 3/4 cups)
3 Tbs. mayonnaise
2 Tbs. white wine vinegar
1/2 cup vegetable oil
1 cup crumbled Roquefort cheese (about 4 oz.)
2 large heads of butter lettuce, outer leaves removed (reserve for another use), remaining leaves torn into large pieces
1/2 cup dried cherries (preferably tart; about 3 oz.)
Saut?© bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel??“lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.
Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remai
13665/29341_B0000CFX3Q.01-AVNF7U7GN6VQJ.MZZZZZZZ.jpg
ages.amazon.com/images/P/B0000CFX3Q.01-AVNF7U7GN6VQJ.MZZZZZZZ.jpg">
All-Clad Stainless Tossed Salad Bowl Set
18/8 Stainless steel
Set contains:
3 Quart Salad Bowl, Salad Oil, Flavored Vinegar, Cracked Lemon Dill Pepper, Stainless Whisk
Price: $39.99
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