Publisher's Desk...
Good morning and welcome to another issue of A to Z Recipes. I am quite pleased to share today's installment with you as it contains quite a few great recipes and lots of other things to make you laugh and think. That's what makes a newsletter worth reading to me. It also helps if it looks good and I hope you find the format pleasing to the eye.
From the bottom of my heart I would like to thank all who were kind enough to assist with the computer woes which kept a2z at bay for a few days. Words alone fall short for those who generously helped with their donations. I would also like to thank Larry in Texas who has also offered me the use of his laptop computer. He has offered to loan it to me to work on publications when I am not at my home computer which will be a tremendous help in getting issues to you daily. Larry, I am in your debt, my friend.
Just a reminder that today is the deadline for this month's theme for recipes you love in celebration of Saint Patrick's Day. We will post the theme issue on Sunday, March 7th. I am looking forward to the issue and know you will too, especially if it includes something to share from you!
Please remember:
A to Z Recipes is an Honor System publication. Your necessary participation keeps the monthly minimum contribution set low and this publication possible.
If you are having trouble receiving issues, please click here for assistance.
To subscribe (or unsubscribe) to this publication, follow the links at the bottom of each issue. I cannot subscribe (or unsubscribe) folks. You must do this for yourself.
Enjoy!
Ramblings...
Retirement!
Shared by Rusty, FL
I worked forty-five years for someone else
So that I could retire.
I dreamed of sleeping late
And sitting by the fire.
I dreamed of long vacations,
Enjoying stage and song.
But, let me set you straight on that concept,
It is simply wrong.
I did junk my safety glasses
And the work boots that cramped my toes.
But, the rest of it had a mind of its own
And this is how it goes.
My wife had been thinking of retirement
And had plans of her own.
She had spent much time with the kids
But, now they are grown and gone.
We sold our cattle and horses
So we wouldn't have that chore.
I poured concrete over my alarm clock
But, I still wake up at four.
I get my eyes checked on Monday.
She gets hers checked the next day.
I go for a colon check on Wednesday
And pass my wife going the other way.
I have a dental appointment on Thursday.
She goes for a test on her heart.
Friday, we go get prescriptions filled
And browse a while at Walmart.
Saturdays, we just stay home
And try to get the paper work right.
We can't take any overnight trips
'Cause we can't see to drive at night.
Restroom confusion keeps us out of church on Sunday
And we really do hate that.
There's nothing wrong with the restrooms,
We just can't remember where they're at.
We don't need to plan next week,
Just make sure we can drive.
And not forget where the hospitals and clinics are.
We'll need them to survive.
So, don't build your castles too high, my friend,
While strolling through the clover.
This is a typical week in retirement
And on Monday we start all over!
Click here to submit an item for posting in this section.
ONEIDA MICHELANGELO 20-PC SET-SERVE 4-NEW IN BOXES!
This is a complete Service for 4
You will receive:
4 Dinner Knives, 4 Dinner Forks, 4 Salad Forks, 4 Soup Spoons, and 4 Teaspoons
PLUS:
All items are genuine Oneida, First Quality, Guaranteed to Last a Lifetime!
This set retails for over $160
Buy it now price: US $94.99
You may NEVER find this at this low price again!
Item number: 2383028391
PayPal, money orders, and personal checks.
Did You Know?...
Mind Control
Shared by Mary Jane, CA
See if you have good mind control over your body.
This is left brain, right brain stuff.
This actually is true even though it may seem stupid and it's going to really frustrate you, but it's fun!
While sitting at your desk, lift your right foot off the floor and make clockwise circles.
Now, while doing this, draw the number "6" in the air with your right hand.
Your foot will change direction and there's nothing you can do about it.
Try it.
See what I mean?
Pass this one on; your friends will get a kick out of it.
Click here to submit an item for posting in this section.
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.
Allrecipes Dinner Tonight
I have this cook book and it is fabulous. If you struggle with the question of not only what to fix for dinner tonight but what to fix with it, then this cook book is for you. The instructions are clear, concise, yet easy to follow; the pictures are gorgeous. PLUS there are notes from cooks on each recipe and what they did to change it up to suit their own taste. What a find for any cook! I personally recommend this book for anyone who cooks.
List Price: $25.95
Price: $20.97
You Save: $8.98 (30%)
This item ships for FREE with Super Saver Shipping.
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 TODAY 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...
Rx...Drug Press Release
Shared by Linda, CA
I knew it, I just knew it. They finally released the ingredients in Viagra:
3% Vitamin E
2% Aspirin
2% Ibuprofen
1% Vitamin C
5% Spray Starch
87% Fix-A-Flat
Married or Single?
Shared by Millie, TX
A woman was shopping at her local supermarket where she selected a
half-gallon of 2% milk, a carton of eggs, quart of orange juice, a head of
romaine lettuce, a 2 lb. can of coffee, and a 1 lb. package of bacon.
As she was unloading her items on the conveyor belt to check out, a
drunk standing behind her watched as she placed the items in front of the
cashier.
While the cashier was ringing up her purchases, the drunk calmly
stated, "You must be single."
The woman was a bit startled by this proclamation, but she was equally
intrigued by the derelict's intuition, since she was indeed single.
She looked at her six items on the belt and saw nothing particularly
unusual about her selections that could have tipped off her drunken observer
as to her marital status.
Curiosity getting the better of her, she said, "Well, you know what,
you're absolutely correct. But how on earth did you know that?"
The drunk replied, "Cause you're ugly."
Sexual Bon Mots
Shared by Larry, Ontario, Canada
I come from a small town where the population never
changes. Everytime a woman gets pregnant, someone
leaves town. -- Michael Prichard
I believe that sex is one of the most beautiful, natural
wholesome things that money can buy. -- Steve Martin
Lord give me chastity -- but not yet! -- Unknown
The world's a bitch -- and she's in heat! -- Nada
My girlfriend always laughs during sex no matter what
she's reading. -- Emo Philips
Yes, a woman must be pretty if she is to please the men.
A man is much better off. As long as he has five straight
limbs, he needs no more. -- Freud
Sex is not the answer. Sex is the question. 'Yes" is the
answer. -- Unknown
A man is an young as the woman he feels. -- Groucho Marx
I am going to Iowa for an award. Then I am appearing at
Carnegie Hall, it's sold out. Then I am sailing for France
to be honored by the French govenment. I'd give it all up
for one erection. -- Groucho Marx
Click here to submit an item for posting in this section.
 
How Can I Help?...
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes, an HONOR SYSTEM publication, operates solely through reader support. You may donate through PayPal, Amazon Honor System, or other methods listed.
HOW DOES THE HONOR SYSTEM WORK?
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.
For more information on the "Amazon Honor System", or to make your monthly contribution now to A to Z Recipes, please go to our custom PayPage at A to Z Recipes PayPage (http://www.amazon.com/paypage/PGBGWX02BJ39R). You can also use the Donate through PayPal "Make a Donation" button. Please help us make this newsletter and web site a financial success!
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).
To make cash donations using other methods, click here.
Your Favorites...
BLUEBERRY-SOUR CREAM PANCAKES WITH HOT BLUEBERRY SAUCE
~Submitted by Larry, Ontario, Canada
1 1/3 cups all-purpose flour
1 tablespoon granulated sugar
?? teaspoon salt
?? teaspoon ground ginger
1 egg, beaten
1 cup sour cream
1 cup milk
1 tablespoon vegetable oil
1 cup frozen blueberries
butter (optional)
Hot Blueberry Sauce (recipe follows)
In large bowl, stir together, flour, sugar, salt, soda and ginger. In small
bowl, stir together egg, sour cream, milk and oil; add to dry ingredients
and stir just enough to combine. Ignore lumps. (Batter will be thick.) Add
blueberries, stirring just enough to mix in. Do not overmix.
Drop batter in ?? cup batches onto hot greased griddle or skillet; cook for
3 to 4 minutes or until top is bubbly. Turn pancake over and cook until
bubbly side is well browned. Serve immediately with butter (if using) and
Hot Blueberry Sauce.
Makes about twelve 4-inch pancakes.
Hot Blueberry Sauce:
1 cup frozen blueberries
?? cup granulated sugar
?? cup water
2 tablespoons butter
?? teaspoon cinnamon
In small saucepan, stir together blueberries, sugar, water, butter and
cinnamon; bring to boil, crushing berries with back of spoon and stirring
until butter is melted. Reduce heat to medium-low and simmer for about 3
minutes or until slightly thickened. Serve hot. (Syrup may be made ahead,
covered and refrigerated for up to 3 days. Gently reheat before serving.)
CANADIAN CHESS TARTS
~Submitted by Shirley, WA State
Dough:
2 sticks margarine (hard)
1-8 pkg. cream cheese
2 1/2 c. all purpose flour
Blend with a pastry blender and roll out like pie crust. Cut in 3 inch rounds with cutter or glass. Put in tart pans and fill with the following:
1 1/2 c. currants
1 c. Brown sugar
1/2 c. butter
2 eggs
1 tbl cornstarch
Add all ingredients in a saucepan and stir over the heat until it boils up. Spoon into the prepared shells. Bake in hot oven 450F till golden brown.
TEMPURA AND DIPPING SAUCES
~Submitted by Barbara, Chula Vista, CA
TEMPURA
1/2 pound fresh or frozen halibut or other fish steaks
1/2 pound fresh or frozen scallops
1/2 pound broccoli
1/4 pound fresh green beans
1 sweet potato peeled
1 medium onion
1/4 pound whole fresh mushrooms
1/2 pound chicken breast, skinned and boned
1 egg
3/4 cup ice water
1 cup all purpose flour
1 tablespoon cooking oil
1/2 teaspoon sugar
1/2 teaspoon salt
Cooking oil for deep fat frying
Thaw fish and scallops, if frozen. Cut broccoli into bite size pieces. Cut green beans into 2 inch lengths. Cut sweet potato into 1/4 inch slices. Cut onion into slices and separate into rings. Halve any large mushrooms or scallops. Cut fish and chicken into 1 inch pieces. In bowl beat egg with rotary beater. Beat in ice water, flour, 1 tablespoon oil, the sugar and salt just till moistened. Add 1 or 2 ice cubes to bowl; use batter immediately.
Heat 1/2 inches cooking oil to 400 F. in a wok, deep fryer, electric skillet, or fonde pot.
Add 1 teaspoon salt. Spear fish, chicken, or vegetable piece with fondue fork; swirl in batter. Fry in hot fat 2 to 3 minutes. Pass sauces; serve with hot cooked rice, if desired.
Makes 8 servings.
Suggestion: Use an electric wok or fondue pot at the table and let each guest cook his own favorite meats and vegetables.
TEMPURA DIPPING SAUCES
Tempura Sauce
1/2 cup water
1/4 cup soy sauce
2 tablespoons dry sherry
1/2 teaspoon instant chicken bouillon granules
1/2 teaspoon sugar
In a saucepan mix all the ingredients and bring it to a boiling.
Set it aside and keep it warm.
Sweet Sour Sauce
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup vinegar
1/3 cup chicken broth
1 tablespoon soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
Mix ingredients in a saucepan and cook and stir till thickened and bubble. Keep warm.
Mustard Sauce
1/2 cup prepared mustard
3 tablespoons soy sauce
Combine ingredients and serve at room temperature.
BEEF AND NOODLE OVEN STEW
~Submitted by Jean, Syracuse, NY
Source: The Wichita Eagle - 10/18/2000
1/4 cup instant beef bouillon granules
10 cups hot water
1 (3 pound) boneless chuck roast, trimmed
8 whole cloves
3 ribs celery, cut into thirds
2 large carrots, peeled, cut into thirds
1 large onion, quartered
1 seeded green bell pepper, quartered
1 small bunch parsley sprigs plus 1/2 cup, chopped
2 bay leaves
1/2 teaspoon freshly-ground pepper
1 (16 ounce) package egg noodles
1 teaspoon salt
Freshly-ground pepper, to taste
Preheat oven to 350 degrees F. Dissolve beef bouillon in water in large Dutch oven. Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs. Cover; bake until meat is tender, 3 hours.Transfer meat to cutting board. Shred meat into bite-size pieces. Remove vegetables from broth with slotted spoon; chop. Return meat and vegetables to broth. Stir in uncooked noodles, salt and pepper; cover. Bake until noodles are tender, stirring once, about 30 minutes. Add additional water if noodles absorb all of broth. Sprinkle with chopped parsley.
Yields 10 servings.
Nutrients per serving: 505 calories; 34 grams carbohydrates; 26 grams fat (10 grams saturated fat); 130 mg cholesterol; 32 grams protein; 1,360 mg sodium; 2.7 grams fiber
DUTCHESS POTATOES
~Submitted by Bev, FL
Ingredients:
4 Cups mashed potatoes
1/3 Cup cooked chopped bacon
1/3 Cup diced onion
2 Tbsp. melted butter
1/2 to 1 c. sour cream (depending on amount of potatoes)
1/4 c. parsley
Method:
Mash potatoes as usual with milk and butter. Add bacon, onions, parsley
and sour cream. Mix well and place in casserole dish. Add melted butter on
top and place uncovered under broiler for 5 to 10 minutes until golden
brown on top.
Click here to submit an item for posting in this section.
Heart Healthy...
CARAMEL SWIRL-AND-APPLE CHEESECAKE
So the yogurt has ample time to drain and become yogurt cheese, start this cheesecake a day ahead.
1 (32-ounce) carton vanilla low-fat yogurt
1/4 cup sugar
1 Tbsp. stick margarine, softened
1 egg white
1 1/4 cups graham cracker crumbs (about 40 crackers)
1 tsp. ground cinnamon
Vegetable cooking spray
1/4 cup firmly packed brown sugar
1/4 cup orange juice
3 cups cubed peeled Golden Delicious apple (about 1 1/4 pounds)
1/2 cup sugar
3 Tbsp. cornstarch
1 Tbsp. vanilla extract
1/4 tsp. salt
1 (8-oz.) block Neufchatel cheese, softened
1 (8-oz.) block nonfat cream cheese, softened
2 eggs
1/3 cup fat-free caramel-flavored sundae syrup
2 Tbsp. fat-free caramel-flavored sundae syrup
Cinnamon sticks (optional)
Place colander in a 2-quart glass measuring cup or bowl. Line colander with four layers of cheesecloth, allowing cheesecloth to extend over edge of bowl. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.
Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.
Preheat oven to 350 degrees. Combine 1/4 cup sugar, margarine, and egg white in a bowl; beat with mixer at medium speed until blended. Add crumbs and cinnamon; stir well. Firmly press mixture into bottom and 1 1/2 inches up sides of a 9-inch spring form pan coated with cooking spray. Bake at 350 degrees for 10 minutes; let cool on a wire rack.
Preheat oven to 300 degrees. Combine brown sugar and orange juice in a large nonstick skillet; bring to a boil. Add apple; cook eight minutes until apple is tender and liquid evaporates, stirring occasionally. Set aside.
Combine yogurt cheese, 1/2 cup sugar, and next five ingredients (1/2 cup sugar through nonfat cream cheese) in a bowl; beat with mixer at medium speed until smooth. Add eggs, one at a time, beating well after each addition.
Spoon apple mixture into prepared pan. Pour cheese mixture over apples; top with 1/3 cup sundae syrup, and swirl with a knife to create a marbled effect. Bake at 300 degrees for one hour until almost set. Turn oven off; loosen cake from sides of pan using a narrow metal spatula or knife. Let cheesecake stand for 40 minutes in oven with door closed.
Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least eight hours. Drizzle remaining two tablespoons sundae syrup over top; garnish with cinnamon sticks, if desired.
Makes 12 servings (serving size: one wedge). Nutritional values per serving: 286 calories (25% from fat), 8g fat (sat 3.7g, mono 1.3g, poly 0.5g), 10.4g protein, 44.2g carbohydrate, 0.9g fiber, 55mg cholesterol, 0.7mg iron, 384mg sodium and 160mg calcium.
Cooking Light, APRIL 1996
Click here to submit an item for posting in this section.
For Two...
MUSSELS IN COCONUT MILK BROTH
Serves 2
~Submitted by Larry Holmes, Ontario, Canada
Serve with plenty of crusty bread for mopping and follow with a salad.
1 cup unsweetened coconut milk
1 cup chicken broth, homemade or canned
1 slice fresh ginger, about ??-inch thick
2 large strips fresh lemon peel
2 tablespoons fresh lemon or lime juice
1 tablespoons Asian fish sauce
1 or 2 fresh hot chilies, about 1 inch, seeded, chopped (optional)
2 pounds small black mussels, trimmed, scraped, rinsed
chopped fresh coriander or parsley
In saucepan, combine coconut milk, broth, ginger, lemon peel, lemon juice,
fish sauce and chilies (if desired). Boil for 5 minutes.
Add mussels. Cover tightly and steep until mussels open, about 5 minutes,
shaking saucepan from time to time. Discard any mussels that did not open.
Transfer mussels to warmed serving bowls. Strain liquid and pour over
mussels. Sprinkle with coriander or parsley.
Serve hot.
Click here to submit an item for posting in this section.
Publisher's Choice...
HAZELNUT-CRUSTED GOAT CHEESE SALAD
1/4 cup all purpose flour
1/4 cup plain dry breadcrumbs
1 5.5-ounce log soft fresh goat cheese (such as Montrachet),
cut into 4 equal rounds, chilled
1 large egg, beaten to blend
3 tablespoons coarsely chopped hazelnuts
1 tablespoon red wine vinegar
1 tablespoon grated orange peel
1 tablespoon frozen orange juice concentrate, thawed
1/4 cup olive oil
1 large bunch watercress, stems trimmed
1 large head Belgian endive, thinly sliced lengthwise
Place flour and breadcrumbs on separate plates. Coat cheese rounds
with flour. Dip cheese into egg, then into breadcrumbs, coating completely.
Place on small baking sheet. Spoon hazelnuts atop cheese. Gently press
hazelnuts into cheese to adhere. Cover and refrigerate at least 30 minutes
or overnight.
Whisk vinegar, orange peel and orange juice concentrate in medium bowl to
blend. Gradually whisk in oil. Season with salt and pepper. (Vinaigrette can
be made 4 hours ahead. Store at room temperature; rewhisk before using.)
Preheat oven to 400?°F. Bake cheese until heated through and coating browns,
about 6 minutes. Toss watercress and endive in large bowl with enough vinaigrette
to coat. Season greens with salt and pepper. Divide greens among 4 plates. Top
with warm cheese.
Makes 4 servings.
Bon App?Štit - September 1999
<
14068/29691_B0000CFX3Q.01-AVNF7U7GN6VQJ.MZZZZZZZ.jpg
ZZZZZ.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
<
14068/29692_cumuli_vote.jpg
_vote.jpg" height="60" width="110" border="0">
<
14068/29687_cumuli_friend.jpg
riend.jpg" height="60" width="110" border="0">
Always remember:
Do NOT respond to this newsletter by hitting "REPLY". Please use the appropriate email address. Thanks!
A to Z Recipes Website
| View recent issue archives on our web site
| View recent issue archives at Zinester
| View vintage issue archives at Topica
| Shop with Us
| Subscribe to Newsletter
| Unsubscribe from A to Z Recipes
| Recipe Collection
| Contact List Owner
| Make a Submission
| Support this publication
| Reciprocal Links
|
