Next Monthly Theme...
Five Ingredients Or Less Recipes
I believe this is a GREAT theme topic, don't you? I had been toying with the idea and then Mary from Nashville, TN solidified things for me when she sent me a slew of great recipes compiled when her local group had their theme of using 5 ingredients or less. Yes, we all enjoy preparing those more complex recipes and serving up something unique (if not spectacular!) to our family and friends. However, there is much to be said in "less is best". Do you have a recipe or two that require 5 ingredients or less to prepare? You know...the ones you rely on when time (or money) is at a minimum and hunger is high? How about that recipe that is so simple ingredient-wise but produces such fabulous results? Please share them with us in what could be a superb theme issue. 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 April's theme issue is Friday, March 26th.
Theme recipes must have subject: "Five Ingredients Or Less Recipes" and will be posted on Sunday, April 4th.
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.
"It is a requirement that items sent for posting NOT be from other newsletters."
Crazy Corner...
Gotcha !!!!!!!!!!!
Shared by Richard K, Bradenton, FL
On their way home after celebrating their 25th anniversary, the wife thanks her husband for a wonderful evening.
"Oh. it's not over yet," says he.
Once in the house, he gives her a little black velvet box. She opens it in anticipation and finds two little white pills,
"What in the world are these?"
"Aspirin," he replies.
"But I don't have a headache," says she.
"GOTCHA!"
Sure!
Shared by Jean, Syracuse, NY
"They keep talking about drafting a Constitution for Iraq.
Why don't we just give them ours?
It was written by a lot of really smart guys, it??™s worked for over 200 years and Hell, we're not using it anymore."
Oops!
Shared by Mary Jane, Stockton, CA
It was a stifling hot day and a man fainted in the middle of a busy intersection. Traffic quickly piled up in all directions, and a woman rushed to help him. When she knelt down to loosen his collar, a man emerged from the crowd, pushed her aside and said, "It's all right honey, I've had a course in first aid."
The woman stood up and watched as he took the ill man's pulse and prepared to administer artificial respiration. At this point she tapped him on the shoulder and said, "When you get to the part about calling a doctor, I'm already here."
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"It is a requirement that items sent for posting NOT be from other newsletters."
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Your Favorites...
VANILLA TAFFY
~Submitted by Treva, NC
When I was a child, we had taffy pulls. It was loads of fun and made the work
of making taffy fun. All the kids in the area would gather around and mom made
the taffy. Then we did the pulling. Those were the days. If you would like to
bring back an old fashioned tradition; here is a recipe for taffy.
Makes 1 & 1/2 pounds
1 Cup Sugar
2/3 cup light corn syrup
1/2 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 tablespoon butter or margarine
Butter a large platter or jelly-roll pan. Combine sugar, corn syrup, water and
cream of tartar in medium size heavy saucepan. Bring to a boil over medium heat,
stirring constantly. Boil mixture without stirring until candy thermometer
registers 266 degrees. (A teaspoonful of syrup will form a hard ball when
dropped in cold water.) Remove from heat; stir in vanilla and butter or
margarine. Pour onto prepared platter or jelly-roll pan. Let candy stand until
cool enough to handle. Butter hands. Gather up candy; pull between hands until
it becomes satiny and light in color. Pull into long strips; twist. Cut into
1-inch pieces with scissors.
To store, wrap each candy in plastic wrap and place in air-tight container.
FIERY CHICKEN CHILI
~Submitted by Rosemarie, Kansas City, MO
2 T butter
1 20 oz. package boneless, skinless chicken breasts cut in 1/2 cubes
1 medium onion, chopped
1 5 lemon pepper
1 t ground cumin
1 t dried oregano
1/2 t garlic salt
2 (14.5oz) cans chicken broth
2 (15 oz.) cans pinto beans with jalapenos
2 (11 oz) cans white shoepeg corn
1 to 2 chipotle chiles in Adobo sauce, chopped
2 bay leaves
2 T lime juice
2 T sugar
1/4 C chopped fresh cilantro
Lime wedges, optional
Melt butter in 6 quart saucepan until sizzling. Add chicken, onion, cumin, lemon
pepper, oregano and garlic salt. Cook over medium heat until chicken is no
longer pink. Add chicken broth, pinto beans, shoepeg corn, chipotle chiles and
bay leaves. Continue cooking until mixture comes to a boil. Reduce heat to low;
cook, uncovered 30 minutes.
Just before serving, remove bay leaves, stir in lime juice, sugar and cilantro.
To serve top each serving with sour cream and lime wedges, if desired.
T.G.I. FRIDAY'S JACK DANIEL'S GRILL GLAZE
~Submitted by Cheryl, Chicago, IL
Yield 1 3/4 cup
4 cloves garlic - peeled
1 tsp. olive oil
2/3 cup water
1 cup pineapple juice
3 Tbs. teriyaki sauce
2 Tbs. soy sauce
1 1/3 cups packed dark brown sugar
1/2 lemon - juice of
1/2 sm. onion - minced
1 Tbs. Jack Daniel's whiskey
1 Tbs. crushed pineapple
1/4 tsp. cayenne pepper
Slowly saut?© garlic cloves in olive oil over low heat until tender; set aside.
Bring water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar to a
boil, stirring constantly, then reduce heat to low.
Press saut?©ed garlic with the flat edge of a knife to create a paste; stir into
sauce along with remaining ingredients.
Simmer sauce for 45 minutes, stirring occasionally.
Source: America's Most Wanted Recipes Cookbook
STEAK AU POIVRE
~Submitted by Ingrid, Coos Bay, OR
Literally "steak with pepper," this classic beef dish is for those who love a lot of spice in their meal.
Serves 4
4 New York Strip steaks (10 ounces each)
1 tablespoon oil
1 1/2 tablespoons cracked black pepper
10 ounces beef broth
1 teaspoon cornstarch
1 teaspoon water
1 ounce brandy or bourbon (optional)
Heat the beef broth in a small saucepan. Mix the water and cornstarch and whisk
into broth. Simmer for 15 minutes and set aside. Heat the oil in a heavy skillet
over medium high heat. Place the pepper on a plate and gently press each steak
(on both sides) into the spice. Add to the pan and cook to desired temperature.
Remove the steaks. Remove the pan from the flame. CAREFULLY add the bourbon or
brandy. Allow to cook off the flame for 30 seconds. Return to heat and watch for
flame-ups (the alcohol should burn off to remove undesirable flavors). Add the
beef broth sauce and heat for 30 seconds. Serve over steak
GINGER PEAS
~Submitted by Larry, Ontario, Canada
2 packages frozen peas
1 can mushrooms, drained
1 can water chestnuts, sliced
1 cup green onion, 1-inch slices
?? teaspoon ground ginger
?? teaspoon nutmeg
1 cup chicken broth or consomm?©
1 tablespoon cornstarch
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
In saucepan separate peas; add mushrooms, water chestnuts, green onion, ginger,
nutmeg and ?? cup broth. Cover and simmer for 3 to 4 minutes. In cup blend
cornstarch and remaining ?? cup broth until smooth. Stir into peas; cook,
stirring constantly, until liquid thickens and boils. Add salt, garlic powder
and pepper.
Serves 6 to 8
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Heart Healthy...
STEAK AND BLUE CHEESE PIZZA
(See web version of newsletter for
photo!)
Bake the topping in stages to keep the steak from overcooking.
Cooking spray
2 cups vertically sliced onion
1 (8-ounce) package presliced mushrooms
3/4 tsp. salt, divided
1 (8-ounce) boneless sirloin steak, trimmed
1/4 tsp. coarsely ground black pepper
3 (7-inch) refrigerated individual pizza crusts
2 Tbsp. low-fat mayonnaise
1 1/2 tsp. prepared horseradish
1/3 cup (about 1 1/2 ounces) crumbled blue cheese
Preheat oven to 450 degrees.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add onion and mushrooms; cover and cook three minutes.
Uncover and cook five minutes, stirring occasionally. Stir in 1/4 teaspoon salt;
remove onion mixture from pan.
Sprinkle steak with 1/2 teaspoon salt and pepper. Add steak to pan; cook over
medium-high heat three minutes on each side or until desired degree of doneness.
Let stand five minutes; cut steak diagonally across grain into thin slices.
Place crusts on a baking sheet. Bake at 450 degrees for three minutes. Remove
crusts from oven. Combine mayonnaise and horseradish; spread each crust with
about two teaspoons mayonnaise mixture. Arrange onion mixture evenly over
crusts; bake at 450 degrees for two minutes. Divide steak and cheese evenly
among pizzas; bake an additional two minutes or until cheese melts. Cut each
pizza in half.
Makes 6 servings (serving size: 1 pizza half). Nutritional values per serving:
323 calories (30 percent from fat), 10.8g fat (3.7g sat, 3.3g mono and 3.3g
poly), 12.4g protein, 38.6g carbohydrate, 4.2g fiber, 31mg cholesterol, 2.3mg
iron, 599mg sodium and 91mg calcium.
Source: Cooking Light
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For Two...
CHEESECAKE FOR TWO
3 tbs. flour
1 tbs. sugar
1 tbs. butter
3-oz. pkg. of cream cheese
1 tbs. sugar
pinch of grated lemon peel
1/4 tsp. vanilla
1 egg
2 tbs. sour cream
1 tsp. sugar
Crust:
In a small bowl, combine 3 tbs. flour with 1 tbs. sugar and 1 tbs. butter. Rub
with your fingers until completely mixed. Press into the bottom of a greased 4.5
to 5 inch round container. Bake at 325 for 15-20 minutes or until lightly
browned. Remove from oven.
Cake:
Mash a 3-oz. pkg. of cream cheese and blend in 1 tbs. sugar, a pinch of grated
lemon peel, 1/4 tsp. vanilla, and 1 egg. Mix well. Can do in blender or
processor.
Pour into crust and bake at 325 for 15 minutes or until it appears set when
light jiggled.
Mix 2 tbs. sour cream with 1 tsp. sugar (I use brown) and spread on the hot
cheesecake. Cool to room temp and then chill.
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Publisher's Choice...
CHUCKWAGON BRISKET
WITH COWBOY BEANS
(See web version of newsletter for
photo!)
One 3-pound beef brisket
Marinade:
2 tablespoons vegetable oil
1 medium onion, chopped
1 cup strong brewed coffee
1 cup ketchup
1 cup Worcestershire sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
Heat oil in a medium saucepan. Add onions; cook until tender. Add remaining
marinade ingredients and bring to a boil. Reduce heat and simmer 15 minutes,
stirring occasionally. Cool.
Place brisket and 1 cup sauce in a shallow dish turning to coat. Cover; marinate
in refrigerator 6-8 hours or overnight. Refrigerate remaining marinade.
Remove brisket from marinade; discard marinade. Place brisket on grid over very
low coals (200 ??“ 220 degrees). Place cover on cooker and cook 5 hours, turning
brisket over every 1?? hours. Let brisket stand 15 minutes before slicing across
the grain. Meanwhile place reserved marinade in pan. Bring to a boil. Reduce
heat and simmer for 10-15 minutes until marinade is desired consistency. Serve
with sliced brisket and Cowboy Beans. Makes 6-8 servings.
Meat - Per serving:
Calories: 216 for meat
Protein: 26 grams
Cholesterol: 81 mg
Fiber:0-1 gram
Total fat: 11 grams
Saturated fat: 4 grams
Sodium: 66 mg
Sauce - Per serving:
Calories: 29 per 2 tablespoons sauce
Protein: 0-1 gram
Cholesterol: 0
Fiber:0-1 gram
Total fat: 0-1 gram
Saturated fat: 0-1 gram
Sodium: 183 mg
Cowboy Beans
5 slices bacon, cut ?? -inch pieces
1 medium onion, finely chopped
2 cans (15 ounces each) pinto beans, drained
2 tablespoons brown sugar
?? cup prepared hickory barbecue sauce.
In large skillet, cook bacon until crisp, stirring occasionally. Remove from
skillet; drain on paper towels. Remove all but 1 tablespoon of bacon drippings
from skillet. Add onion; cook until tender. Stir in remaining ingredients.
Transfer to a 1??-quart baking dish. Bake covered at 325 degrees for 30 minutes.
Remove cover and bake additional 15 minutes. Makes 6-8 servings.
Per serving:
Calories: 169
Protein: 6 grams
Cholesterol: 5 mg
Fiber: 4 grams
Total fat: 5 grams
Saturated fat: 1 gram
Sodium: 660 mg
Source: National Beef Council
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