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Today's Issue

Publisher's Desk Just a Pinch of Kindness Food For Thought Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Regional Recipes Recipe Reviews Reader Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice A to Z Recipes QT Chat Please visit the A to Z Recipes aStore A to Z Recipes Recommended Reading A to Z Recipes Yahoo Group A to Z Readers' Family-Owned Business Guide

Publisher's Desk

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. We've had a nice taste of warmer weather and sunshine. It reminds me that Spring is just around the corner. During Spring Break this year, I am taking off a few days to spend with my kids and grands. Angela is off for a long weekend then and we're going to meet the grands for some amusement park fun at the Kemah Boardwalk. When we went a couple of years ago, the youngest was not able to enjoy all of the rides but it will be great with all of them big enough to pass the "you have to be this tall to ride this ride" test. As for me, I'll watch from the sidelines with a frozen margarita! It's a tough job but somebody's gotta do it. Of course, I may have to get a loan from the bank... the prices went up as much as Joseph's height. The current Monthly Theme topic is Eat Your Veggies! Friday is the deadline for sharing your favorite vegetable recipes. Please be sure to visit the Monthly Theme section to read about sharing your own or some you've found that are keepers. I'm still in need of recipes for regular issues, too, so send some along. I am mulling around a few ideas for next month's theme topic which will be announced in Sunday's issue. It takes some team effort to produce a newsworthy issue. I think today's issue is certainly that and more. My thanks to the following for their help: Treva, NC Edna D., Decatur, IL Patricia, Charlevoix, MI Larry, Spring Hill, TN Lou, FL Jean, Syracuse, NY Johnny, LA Dorie, IL Linda H., Rosharon, TX Mary S., Nashville, TN Barbara, Chula Vista, CA Pat, Minden, NV Chris M., NM Larry Holmes, Toronto, Canada Leasa, IA Marilyn, Canton, OH We'll see you here again on Sunday, God willing. PS: The Great Northwestern Escape - GNE - is the name of the upcoming gathering of A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops: GNE.

Just a Pinch of Kindness

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle). This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know. Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day. Free Rice Shared by Mary H., Montreal, Canada There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Food For Thought

Shared by Treva, NC A child's life is like a piece of paper on which every passerby leaves a mark. ~Unknown Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Ramblings

Angels Explained by Children Shared by Edna D., Decatur, IL I only know the names of two angels. Hark and Harold. --Gregory, 5 Everybody's got it all wrong. Angels don't wear halos anymore. I forget why, but scientists are working on it. --Olive, 9 It's not easy to become an angel! First, you die. Then you go to heaven, and then there's still the flight training to go through. And then you got to agree to wear those angel clothes. --Matthew, 9 Angels work for God and watch over kids when God has to go do something else. --Mitchell, 7 My guardian angel helps me with math, but he's not much good for science. --Henry, 8 Angels don't eat, but they drink milk from Holy Cows. --Jack, 6  Angels talk all the way while they're flying you up to heaven. The main subject is where you went wrong before you got dead. --Daniel, 9 When an angel gets mad, he takes a deep breath and counts to ten. And when he lets out his breath, somewhere there's a tornado. --Reagan, 10 Angels have a lot to do and they keep very busy. If you lose a tooth, an angel comes in through your window and leaves money under your pillow. Then when it gets cold, angels go north for the winter. --Sara, 6 Angels live in cloud houses made by God and his son, who's a very good carpenter. --Jared, 8  All angels are girls because they gotta wear dresses and boys didn't go for it. --Antonio, 9 My angel is my grandma who died last year. She got a big head start on helping me while she was still down here on earth. --Katelynn, 9 Some of the angels are in charge of helping heal sick animals and pets. And if they don't make the animals get better, they help the child get over it. --Vicki, 8 What I don't get about angels is why, when someone is in love, they shoot arrows at them. --Sarah, 7 Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Did You Know?

Shared by Patricia, Charlevoix, MI Many times, old recipes will merely say: slow, moderate or hot oven. Here is a helpful guide:     Fahrenheit (F) Celsius (C) Very slow oven 250F 120C Slow oven 300F 150C Moderately slow oven 325F 165C Moderate oven 350F 175C Moderately hot oven 375F 190C Hot (or quick) oven 400F 205C Very hot oven 450F 230C Extremely hot oven 500F 260C Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Monthly Theme, Recipe Submissions

Eat Your Veggies! Here's the scoop on the current theme: Eat Your Veggies! Do I sound like your mother? More than moms have realized the value of eating vegetables. The USDA Food Guide Pyramid suggests 5 to 7 servings each day. That's a lofty goal for anyone especially without some delicious recipes to make them taste better for our families. We're looking for recipes featuring vegetables this month, folks. These recipes can use fresh vegetables (always best, of course), frozen or canned. Share your recipes using vegetables, whether it be a side dish or a main course with other ingredients added in to make it a family favorite. And don't forget that veggies are an ingredient in some tasty desserts and baked goods, too! We love sharing recipes here, sure, but it takes your help to keep it going. And the Monthly Theme issues are the most popular, and a great way to start another resolution: sharing recipes! Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Eat Your Veggies!. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Eat Your Veggies! A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers 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 for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or 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. Please use this email link for submitting only regular recipes: A to Z Recipes Inbox. Please use this email link for submitting only theme recipes: Eat Your Veggies!. Please use this email link for submitting all other items for posting: A to Z Recipes. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Promised Recipes has a deadline of February 29, 2008, and will be posted on March 9, 2008. Please use this email link to submit a recipe for theme recipes: Eat Your Veggies! As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

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 operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our February Birthday Babies: 1st Linda L. in Lenexa, Kansas 2nd Troy S. in Dayton, Ohio 3rd Emily in Coconut Creek, Florida 3rd Mary K. in Niceville, Florida 3rd Sharon B. in Lindside, West Virginia 4th Gail in Greenville, Ohio 5th Jim D. in Washington State 5th Angela S. in Charleston, South Carolina 8th Carolann in Sharpsburg, Georgia 8th Sheila K. in Clanton, Alabama  8th Dixie K. in Delaware, Ohio 9th Delorese S. in Dayton, Ohio 10th Sally P. in Menifee, California 11th Ruthie in Ypsilanti, Michigan 12th Bette T. in Stockton, California 13th Liz in Port Royal, Pennsylvania 14th Debbie M. in McKeesport, Pennsylvania 14th Alysia in Amston, Connecticut 16th Hal R. in Eaton, Ohio 16th Shawntel R. in Rockingham, North Carolina 16th Myrna R. in Jacksonville, Florida 16th Linda L. in Hong Kong 17th Diane in Natick, Massachusetts 18th Michelle S. in Morgan County, Tennessee 19th Rob W. in Dartmouth, Nova Scotia 20th Delores M. in St. Louis, Missouri 21st Deborah H. in Denton, TX 21st Cheri W. in Ocala, Florida 21st Cindy in Beaver Dams, New York 22nd Joyce S. in Lake Placid, Florida 22nd Barbara H. in Portland, Tennessee 23rd Jim H. in Calgary, Alberta, Canada 23rd Dee C. in Kissimmee, Florida 26th RJ in Denver, Colorado 26th Kathy J. in Bethalto, Illinois 26th Amal, Shomolu, Lagos-Nigeria 29th Mary M. in Cameron, Ohio Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

Short and Sweet Two nuns, a penguin, a man with a parrot on his shoulder and a giraffe walk into a bar. The bartender says, "What is this? Some kind of joke?"  The nurse said to the doctor, "There's an invisible man in the waiting room." The doctor replied, "Tell him I can't see him now."  How do you turn a duck into a soul singer? Put it in the microwave until it's Bill Withers.  I saw two dogs walk over to a parking meter. One said to the other, "How do you like that? Pay toilets."  Do you know about the two TV antennas that got married? The wedding was terrible, but the reception was terrific.  Do you know what you get when you play a country song backward? You get your job back, you get your house back, your wife back, your truck back ... Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Regional Recipes

SALEM, OREGON MEATLOAF TO DIE FOR ~Submitted by Patricia, Charlevoix, MI 2 lbs ground beef 1 cup rolled oats 1 pkg brown gravy mix 1 tsp Worcestershire + a dash 1 large egg 1/2 cup brown sugar 1/2 tsp prepared mustard 1/2 cup ketchup Mix together beef, oats, gravy mix, Worcestershire and egg. Place in large loaf pan. Mix brown sugar, mustard, ketchup and a dash of Worcestershire and spread on top of loaf. Bake at 400 deg for 50 min. Click if you have a submission for the Regional Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Reviews

Reviewer: Larry, Spring Hill, TN Recipe: Chicken Wing Dip Submitter: Jean, Syracuse, NY Posted: 2-24-08 issue "This recipe is really quick and easy to make. My sister made this for an appetizer during Thanksgiving in 07' and gave me a similar copy of this one except with Texas Pete wing sauce and used Tostitos scoops and man it really is a dip that tastes just like you are eating Chicken Wings. A+ Recipe." CHICKEN WING DIP ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean 2 8-oz pkgs Cream Cheese 1 c Blue Cheese Dressing 1 c Frank's Hot Sauce In saucepan on low heat combine above until melted; add: 2 Large cans of Chicken (drained)  1 8-oz Monterey Jack Cheese shredded Put in baking dish and bake for 25 mins in 350 degree oven. Serve with crackers or Nacho chips. Enjoy. Taste just like you are eating chicken wings. If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting: Recipe title Name of submitter (who submitted the recipe?) Your name and location for posting (required!) Date recipe was posted (date of newsletter) Your comments (how was it? is it a "keeper"?) I will post all qualifying recipe reviews here.

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Site search Web search powered by FreeFind LAND OF NOD CINNAMON BUNS ~Submitted by Lou, FL Received this from a friend who said it is a great recipe. I haven't made it yet, but plan to, really soon !!!! These are just amazing... you will just love them!! 20 Frozen dinner rolls (In the freezer at your grocer) 1 Cup of brown sugar 1/4 Cup Instant vanilla pudding 2 tbsp cinnamon 3/4 cup of raisins 3/4 cup of pecans 1/2 cup of melted butter or stick margarine Before you get ready to turn out the lights and go to bed, grease a 10 inch bundt pan and lay the frozen rolls over the bottom of the pan. Sprinkle the rolls with the brown sugar, pudding mix powder, cinnamon, raisins and pecans. Pour the melted butter or margarine over all. Cover the pan with a clean damp cloth... (Leave at room temperature) Turn out the lights and say "Goodnight"!!  In the morning preheat the oven to 350 degrees and bake for 25 minutes. Take out of the oven and let set for 5 minutes and turn out on a serving plate. Now.... aren't you clever!! You will love the smell of these cooking and they taste as good as they smell! The best part is there are ZERO calories as long as NO ONE SEES YOU EATING THEM! ROAST BEEF MAKEOVER ~Submitted by Patricia, Charlevoix, MI  2/3 cup leftover roast beef, chopped finely 1 cup leftover mashed potatoes 1 small onion, chopped Salt and pepper to taste Cornmeal Mix all ingredients and shape into patties. Coat with cornmeal and fry in a bit of oil until brown. CHOCOLATE MINT COOKIES ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With Jean 1 cup softened butter 3/4 cup light brown sugar 1 3.4 oz. pkg. instant vanilla pudding mix 1 tsp. vanilla 2 eggs 2 & 3/4 cup all-purpose flour 1 tsp. baking soda 1 cup chopped Andes mints 1/2 cup slivered almonds Cream together butter, brown sugar, pudding mix and vanilla.  Add eggs, beat well. Add flour and baking soda, mix completely.  Stir in mints and almonds. Drop by rounded spoonful onto cookie sheet. Bake at 375 for 8-10 minutes. You may substitute any of your favorite kind of sweet or semi-sweet chocolate or chopped nuts. CREAMY SHRIMP AND SCALLOP SHELLS ~Submitted by Treva, NC Prep Time: 30 minutes Bake Time: 30 minutes Serves: 6  Shrimp and scallops combine with mushrooms, Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese to be served in baked Pepperidge Farm® Puff Pastry Shells. 1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells  2 tbsp. butter OR margarine  1/2 lb. medium shrimp, shelled and deveined 1/2 lb. scallops, cut into halves 2 cups sliced mushrooms  1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup  1/2 cup milk  1 cup shredded Swiss cheese  Chopped fresh parsley  BAKE pastry shells according to pkg. directions. MELT 1 tbsp. butter in skillet. Add shrimp and scallops and cook until shrimp and scallops are done, stirring often. Remove from skillet. MELT remaining butter. Add mushrooms and cook until tender and liquid is evaporated. ADD soup, milk and cheese. Heat until cheese melts. Return seafood mixture to skillet and heat through. Serve in pastry shells. Garnish with parsley. Source: New recipe from Pepperidge Farm CAJUN CHICKEN & DIRTY RICE ~Submitted by Johnny, LA 1 tablespoon canola oil  8 ounces chicken gizzards, chopped fine  8 ounces chicken liver, chopped fine  2 4- to 6-ounce cooked skinless, boneless chicken breasts, cut into 1/2-inch cubes  1-1/2 medium onions, diced fine  1/2 cup finely diced celery  1/2 medium green bell pepper, diced  2 cloves garlic, minced  2 tablespoons salt  1 teaspoon freshly ground black pepper  1/8 teaspoon cayenne  3 cups cooked long-grain white rice  1/2 cup chopped fresh parsley  Heat oil in a large skillet over medium heat. Brown gizzards and liver. Add chicken breast, onion, celery, bell pepper, garlic, salt, black pepper, and cayenne. Mix well, then cover and cook, stirring occasionally, about 10 minutes or until vegetables are tender. Stir in rice and parsley. Continue cooking, mixing lightly, for 5 minutes.  8 servings SWEET TOOTH TREATS ~Submitted by Dorie, IL A2Z Yahoo Forum Moderator 1 C. peanut butter 1/2 C. light corn syrup 1/2 C. confectioners sugar 1/4 C. shredded coconut 2 C. Cheerios 1 C. semi sweet chocolate chips 1 T. shortening In a bowl, combine peanut butter, corn syrup, sugar and coconut until blended. Stir in cereal. Shape into 1-1 1/2" balls. In a small saucepan over medium heat, melt chocolate chips and shortening. Dip balls halfway into chocolate; place on waxed paper lined baking sheets to harden. COCONUT RICE ~Submitted by Linda H., Rosharon, TX This dish goes well with curry dishes or Indonesian vegetable and meat dishes. Makes 4 to 6 servings 1 1/2 cups long-grain rice 2 1/2 cups coconut milk 1/2 teaspoon salt 2 bay leaves (optional)  In a heavy saucepan, bring the ingredients to a boil. Lower heat and simmer, covered, for 20 minutes. Remove from heat and let stand, covered, until ready to serve. Source: Don't remember source  SALISBURY STEAK DELUXE ~Submitted by Treva, NC 1can golden mushroom soup  1Tbsp. mustard  1 tsp. horseradish  2 tsp. Worcestershire sauce  1 & 1/2 lbs. ground beef  1 egg -- slightly beaten  1/4 cup fine dry bread crumbs  1/4 cup finely chopped onion  1/2 tsp. salt  1 dash pepper  2 tsp. chopped parsley Mix first 4 ingredients in bowl. Combine 1/4 cup soup mixture, ground beef, egg, bread crumbs, onion, salt and pepper in bowl, mixing well. Shape into 6 patties. Brown in skillet; drain. Add remaining soup mixture, 1/2 cup water and parsley, stirring well. Cook covered, over low heat for 20 mins, stirring occasionally. Serve with mashed potatoes. Makes 6 servings. ORANGE-GLAZED PECAN CAKE ~Submitted by Mary S., Nashville, TN For the cake:  1 C. (about 4 oz.) chopped pecans  1/2 C. canola or corn oil, plus additional for the pan  3/4 C. cake flour  1/3 C. all-purpose flour  1/2 C. packed light brown sugar  2 T. granulated sugar  1/2 t. baking powder  1/4 t. baking soda  1/4 t. salt  1 large egg  1/2 C. sour cream  1/2 t. grated orange zest  1 t. vanilla extract  1/4 t. almond extract  For the glaze:  2 T. unsalted butter, at room temperature  1 C. confectioners' sugar  2 T. freshly squeezed orange juice  1/2 t. grated orange zest  For the cake: Preheat the oven to 350°F. Lightly oil a square or round 9-inch cake pan or pie plate with sides at least 2 inches high.  In a food processor or blender, process the pecans and oil until the pecans are finely ground. Set aside.  In a large bowl with an electric mixer on low speed, combine the cake and all-purpose flours, brown and granulated sugars, baking powder, baking soda and salt. Add the pecan mixture, increase the speed to medium and beat just until crumbs form, about 1 minute. Add the egg and mix just until incorporated. Add the sour cream, orange zest and the vanilla and almond extracts and mix just until incorporated. Scrape the batter into the prepared pan and, using a spatula, smooth the top.  Bake the cake in the preheated oven for about 30 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.  For the glaze: In a small bowl, combine the butter and the confectioners' sugar. The mixture should be crumbly. Add the orange juice and zest and mix until smooth and thick. Set aside.  Remove the cake from the oven and transfer the pan to a wire rack. Using a fork, poke rows of holes over the top of the cake, making about 25 holes in all. Pour the glaze over the cake and, using a knife or small spatula, spread it evenly over the top. Some of the glaze will collect at the edge of the pan. Set aside to cool thoroughly. The glaze should become firm as the cake cools.  8 servings  MRS. FIELDS PEANUT BUTTER OATMEAL RANCH COOKIES ~Submitted by Barbara, Chula Vista, CA Yield: 42 servings  3/4 c Whole wheat flour  3/4 c Flour  1/2 ts Baking powder  1 c Oats/old fashioned or quick  1 c Light brown sugar  1/2 c Butter; softened  1/2 c Creamy peanut butter  1/4 c Honey  2 lg Eggs  2 ts Vanilla  1 c Raisins  1/2 c Sunflower seeds  Preheat oven to 300*F. In a medium bowl combine flours, baking powder and oats. Mix well with a wire whisk and set aside. In a large bowl beat sugar and butter with an electric mixer at medium speed to form a grainy paste. Blend together the peanut butter, honey, eggs and vanilla. Scrape down sides of bowl. Add the flour mixture, raisins and sunflower seeds. Blend at low speed just until combined. Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Bake for 23-25 minutes until bottoms turn golden brown. Immediately transfer cookies with a spatula to a cool, flat surface. HIDDEN VALLEY CHOPSTICK CHICKEN SALAD ~Submitted by Pat, Minden, NV 1 packet (1 ounce) Hidden Valley The Original Ranch Salad Dressing & Seasoning Mix 1 cup milk 1 cup mayonnaise 2 tablespoon soy sauce 8 cups torn lettuce 2 cups shredded cooked chicken 1 cup chopped green onions 1 cup chopped water chestnuts 1 cup toasted sliced almonds (optional) In a bowl, combine salad dressing & seasoning mix with milk and mayonnaise. Mix well. Cover and refrigerate. Chill 30 minutes to thicken. Stir in soy sauce. Toss with lettuce, chicken, onions and water chestnuts; top with almonds, if desired. BAKED CHILI BEEF WITH PINTO BEANS ~Submitted by Treva, NC 1 & 1/2 cups pinto beans, dried 5 & 1/2 cups water 1 lb round steak, trimmed, cut into 1" pieces 1/4 cup chili powder 1 Tbsp. cumin  1 tsp salt 1 tsp cayenne pepper (or to taste) 1 onion, chopped 3 cloves garlic, minced 3 & 1/2 cups tomato sauce, (one 29-ounce can) Preheat oven to 325 degrees. Rinse beans thoroughly and sort through to remove dirt. In a large Dutch oven, cover beans with water, and heat to a boil. Boil for two minutes. Add remaining ingredients and stir. Cover and bake in oven until beef and beans are tender and chile is a thick as you want, about 3 hours. Remove from oven and stir. Taste to correct seasonings. Serve hot with sour cream, shredded Cheddar cheese and chopped green onions. CRANBERRY WHIP ~Submitted by Chris M., NM 2 cups cranberries 2 cups miniature marshmallows 2 cups crushed pineapple, drained 1/2 cup granulated sugar 1 cup whipping cream, whipped, or 2 cups Cool Whip® Grind cranberries in a food processor or blender. Mix cranberries, marshmallows, pineapple and sugar and refrigerate overnight. Fold in whipped cream or Cool Whip®. Refrigerate covered. I made this to take to our Moose Lodge annual Thanksgiving dinner, however, I used Cool Whip - the 8 oz. container and also added 1/2 to 3/4 c. chopped pecans. This is pecan country, ya know! I was going to add some chopped Granny Smith apples but we had to leave. Next time! Yum! I had to have a taste, of course, and this is divine!!! This was Azlinda’s Mom’s recipe. CREAMY PASTA SALAD ~Submitted by Larry Holmes, Toronto, Canada 1 cup small pasta shells or macaroni 1/2 cup mayonnaise 1/2 cup sour cream 1 teaspoon granulated sugar 1/2 teaspoon salt pinch freshly ground pepper 1 green pepper, diced 1 cup chopped celery 1 small onion, chopped Cook pasta in boiling water just until al dente (tender but firm); drain. Meanwhile, in large bowl, mix together mayonnaise, sour cream, sugar and salt and pepper. Add celery, green pepper, and onions; toss. Fold in pasta and toss to coat all ingredients. Chill thoroughly, at least 2 hours. Before serving, mix well, taste and adjust seasoning, if necessary. Makes about 6 servings. BAKED POTATOES ~Submitted by Leasa, IA I haven't tried this yet, but probably will this weekend! I got this recipe from a cookbook that I got at an auction. 1 medium potato for each serving 1 T dry white wine for each potato Scrub the potato, poke several times with a fork. Place on a square of aluminum foil. Pour the wine over the potato. Wrap tightly. Bake at 450° for about an hour. "This method produces a moist, flavorful potato" Source: Cooking with Wine, Blue Jay, CA CARAMEL SHORTBREAD SQUARES ~Submitted by Treva, NC 2/3 cup butter, softened  1/4 cup white sugar  1 & 1/4 cups all-purpose flour  1/2 cup butter  1/2 cup packed light brown sugar  2 tablespoons light corn syrup  1/2 cup sweetened condensed milk  1 & 1/4 cups milk chocolate chips  Preheat oven to 350 F (175 C). In a medium bowl, mix together 2/3 cup butter, 1/4 cup white sugar, and 1 & 1/4 cup flour until evenly crumbly. Press into 9" square baking pan. Bake for 20 minutes. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm. Melt chocolate and pour over caramel layer. Cover the layer completely. Chill. Cut into squares (about 48 - small because it is rich). CATFISH STEW ~Submitted by Johnny, LA 1/2 c. chopped onion 2 tbsp. butter 1 lb. catfish fillets, cut into chunks 1 c. boiling water 2 c. diced potatoes 1 1/2 tsp. basil Salt & pepper to taste 1 (8 oz.) can stewed corn 2 c. milk Saute onions in butter. Add fish, water, potatoes, basil, salt and pepper. Cover and simmer until potatoes are done, about 15 minutes. Stir in corn and milk; heat thoroughly, but do not boil.  Makes 4 servings. PASTA AND SHRIMP SALAD ~Submitted by Larry Holmes, Toronto, Canada 2 cups small pasta shapes or macaroni 2 tablespoons wine vinegar 1 clove garlic, minced salt, freshly ground pepper and crumbled dried tarragon 1/3 cup vegetable oil 1 large green onion 1/4 cup red pepper strips 1 can (4 ounces) large shrimp, drained chopped fresh parsley. In large pot of boiling water, cook pasta until al dente (tender but firm); drain well. Meanwhile, in small bowl, combine vinegar, garlic, and salt, pepper and tarragon. Blend in oil. Reserve large spoonful of vinaigrette; pour remaining vinaigrette over hot pasta. Let cool, tossing occasionally. Slice green onion lengthwise into thin strips; cut strips into 20-inch lengths.  Just before serving, toss pasta and transfer to shallow serving bowl or platter. Arrange green onion and red pepper strips on top. Garnish with shrimp and chopped parsley. Drizzle reserved vinaigrette over. Makes 4 to 6 servings.  FIRECRACKER SHRIMP ~Submitted by Mary S., Nashville, TN 1/3 cup honey  1/4 cup soy sauce  1 tablespoon rice wine vinegar  2 teaspoons cornstarch  2 teaspoons grated orange peel  1/4 teaspoon crushed red pepper flakes -- or to taste  1 tablespoon vegetable oil  4 garlic cloves -- minced  2 teaspoons minced fresh ginger  1 red bell pepper -- seeded and chopped  1 cup snow peas -- cut into 1-inch pieces  1 1/2 pounds shrimp -- peeled and deveined  3 green onions -- cut into 1-inch pieces  6 cups cooked white rice -- optional  In small bowl, whisk together honey, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until thoroughly mixed and cornstarch is dissolved. Set aside. Heat oil in wok or large, heavy skillet over medium-high heat. Stir in garlic and ginger; stir-fry until fragrant, about 1 minute. Add bell pepper and snow peas; stir-fry 1 minute until crisp-tender. Add shrimp and green onions; stir-fry until shrimp just turns pink, about 1 minute. Stir in reserved soy sauce mixture; cook and stir until sauce boils and thickens. Serve over cooked rice, if desired. Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Heart Healthy

OVEN ROASTED TOMATOES ~Submitted by Treva, NC This recipe serves: 6  Preparation time: 5 minutes  Cooking time: 15 minutes  6 cups cherry or plum tomatoes 1 tablespoon olive oil kosher salt to taste 1. Preheat the oven to 400° F.  2. Toss the whole tomatoes with the olive oil and a pinch or two of salt and spread them out on a baking sheet.  3. Roast the tomatoes on the top rack of the oven until they are very soft and their juices are bubbling, about 15 minutes.  Nutrition Facts  Serving Size: 1 cup  Calories 58  Total Fat 3 g  Saturated Fat 0 g  Protein 2 g  Total Carbohydrate 8 g  Dietary Fiber 2 g  Sodium 95 mg  Percent Calories from Fat 39%  Percent Calories from Protein 9%  Percent Calories from Carbohydrate 51% Source: Food Fit HEALTHY BLACK BEAN VEGETABLE SOUP ~Submitted by Treva, NC 2 cups water  4 medium carrot, sliced thin  1.2 cup onions, diced  2 medium bell pepper, diced  8 garlic cloves, chopped  8 cups spinach, raw  1 teaspoon ginger  2 cup black beans, home cooked, frozen  1/2 teaspoon turmeric 1/2 teaspoon cumin  2 cups soymilk  Put carrots in pot and cover with water (no oil or butter needed). Cover and cook on medium heat until carrots just start turning soft. Add onion and red bell pepper. Cook, uncovered, on low heat for a couple minutes, stirring occasionally. Throw in garlic and spinach. Continue stirring occasionally on low heat until spinach is mostly cooked down. Add ginger.  Remove from heat once spinach is cooked. Strain vegetable mixture into bowl; reserve juice. Place vegetable mixture in microwave to keep warm.  Place black beans and reserved vegetable juice in pot on stove. Cook, covered, on medium heat until black beans are no longer frozen. Add turmeric and cumin; stir and simmer briefly. Add milk, reduce heat, and stir. Mash some of the beans using fork or spoon, if desired. Cover and cook 1 minute.  Return vegetable mixture to bean soup base in pot. Cook uncovered 1 minute longer, stirring occasionally.  Source: Recipe Zaar Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Diabetic Choices

BALSAMIC-ROSEMARY CHICKEN ~Submitted by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS - 4 (4 ounce) pieces boneless, skinless chicken breasts, defrosted in refrigerator overnight - 2 tablespoons Dijon mustard - Salt and fresh ground pepper to taste - 2 tablespoons minced garlic - 2 tablespoons water - 1/4 cup white balsamic vinegar - 4 sprigs fresh rosemary DIRECTIONS Place chicken pieces in a casserole dish. Smooth mustard over chicken. Sprinkle with salt and pepper and garlic.  Pour water and vinegar over the chicken. Place one sprig of rosemary over each piece. Cover with foil and refrigerate for 2-3 hours to marinate.  Preheat the oven to 350 degrees F. Place the covered casserole dish in the oven and bake for 20 minutes. Remove the foil and bake for 10 more minutes to brown the chicken. Nutritional Information Per Serving: Calories: 157, Fat: 3 g, Cholesterol: 68 mg, Sodium: 156 mg, Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 4 g, Protein: 26 g Diabetic Exchanges: 1/2 Carbohydrate, 3 Very Lean Meat Source: "Express Lane Diabetic Cooking" by Robyn Webb COOKIE BRITTLE ~Submitted by Marilyn, Canton, OH 1/2 cup margarine 2 teaspoons vanilla 1 teaspoon salt 3 tablespoons granulated sugar replacement 2 cups flour (sifted) 1 cup semisweet chocolate chips 1/2 cup walnuts (chopped fine) Combine margarine, vanilla, salt and sugar replacement in mixing bowl or food processor; beat until smooth. Stir in flour, chocolate chips and walnuts. Press into ungreased 15x10" pan.  Bake at 375 degrees F. for 25 minutes.  Remove from oven, score into 2x1" pieces and cool completely. Break into candy pieces. Yield: 60 pieces Calories 1 piece:48 Exchange 1 piece: 1/2 fat, 1/3 bread CORN AND THREE-PEPPER PUDDING ~Submitted by Mary S., Nashville, TN Yield: 4 servings (1 cup each) INGREDIENTS - 1 (10 ounce) package frozen corn - 1/2 of 1 pound package frozen pepper stir-fry (3-pepper medley with onions) - 1 (12 ounce) can evaporated fat-free milk - 1 tablespoon butter, melted - 2 teaspoons sugar - Salt and fresh ground pepper to taste - 1-1/2 teaspoon Italian seasoning - 1/2 teaspoon paprika - 1/2 cup egg substitute DIRECTIONS Preheat oven to 350 degrees F. Defrost the frozen corn and peppers in the microwave. Chop peppers and onions into bite-size pieces.  Combine all ingredients and pour into a glass casserole dish that has been sprayed with nonstick spray. Bake for 45 minutes until center is set and firm. Nutritional Information Per Serving (1 cup): Calories: 207, Fat: 3 g, Cholesterol: 8 mg, Sodium: 218 mg, Carbohydrate: 33 g, Dietary Fiber: 3 g, Sugars: 15 g, Protein: 13 g Diabetic Exchanges: 1-1/2 Starch, 1 Fat-free Milk, 1 Saturated Fat Source: "Express Lane Diabetic Cooking" by Robyn Webb Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

For Two

PASTA CON BROCCOLI ~Submitted by Mary S., Nashville, TN 4 ounces dry fettuccine pasta  1 cup heavy whipping cream  2 tablespoons butter  1 ounce tomato sauce  1/2 teaspoon minced garlic  1/2 cup broccoli florets  1/4 cup fresh sliced mushrooms  salt to taste  ground black pepper to taste  2 tablespoons grated Parmesan cheese  Cook fettuccini in a large pot of boiling salted water until "almost" done. Drain, and return noodles to pot.  Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.  Servings Per Recipe: 2 CHILI RANCH GRILLED PORK ~Submitted by Maggie, TX Sensational chops? Ranch dressing and seasonings from your cupboard are the easy and flavor-packed secret. Prep Time: 40 min  Start to Finish: 40 min  Makes: 2 servings 2 boneless pork loin chops, 3/4 inch thick (4 oz each)  2 tablespoons reduced-fat ranch dressing  1/4 teaspoon salt  1/4 teaspoon chili powder  1/8 teaspoon dried thyme leaves  1/8 teaspoon garlic powder 1. Heat gas or charcoal grill. Place pork chops in shallow bowl. Pour dressing over both sides of pork chops. Cover and refrigerate 15 minutes.  2. Meanwhile, in small bowl, mix remaining ingredients. Remove pork from marinade; discard marinade.  3. Sprinkle half of seasoning mixture over one side of pork chops. Place pork on grill, seasoned side down. Sprinkle remaining seasoning mixture over pork. Cover and grill over medium heat 8 to 10 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 160°F.  High Altitude (3500-6500 ft): No change. Nutrition Information: 1 Serving: Calories 210 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 75mg; Sodium 480mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 0g); Protein 24g  Exchanges: 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Very Lean Meat; 2 Fat  Carbohydrate Choices: 0  Variation  Try this recipe using boneless skinless chicken breasts. Grill until juice of chicken is clear when center of thickest part is cut (170°F). Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Publisher's Choice

HAM AND CHEDDAR TORTA Prep Time: 20 min  Start to Finish: 1 hr 45 min  Makes: 6 to 8 servings 1 1/3 cups Original Bisquick® mix  1 can (15 oz) Progresso® cannellini beans, drained, rinsed and mashed  1/3 cup Italian dressing  1 1/2 cups diced cooked ham  1 box (9 oz) Green Giant® frozen cut broccoli, thawed, drained  1 cup shredded Cheddar cheese (4 oz)  1 cup milk  2 tablespoons Original Bisquick® mix  3 eggs, slightly beaten 1. Heat oven to 375°F. In small bowl, stir together 1 1/3 cups Bisquick mix, the beans and dressing. Spread in bottom and 2 inches up side of ungreased 9x3-inch springform pan. Bake 10 to 12 minutes or until set.  2. Layer ham, broccoli and cheese over crust. In small bowl, stir milk, 2 tablespoons Bisquick mix and the eggs until blended; pour over cheese.  3. Bake 55 to 60 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.  High Altitude (3500-6500 ft): Bake 48 to 53 minutes. Do-Ahead  Bake the crust the day before and store covered in the refrigerator. Or make the torta completely the day before, store covered in the refrigerator and reheat loosely covered in 375°F oven 15 to 20 minutes or until hot. Nutrition Information: 1 Serving: Calories 430 (Calories from Fat 170); Total Fat 19g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 150mg; Sodium 1160mg; Total Carbohydrate 39g (Dietary Fiber 5g, Sugars 5g); Protein 26g Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 2 1/2 Source: Betty Crocker CHICKEN MASALA 4 chicken breast halves without skin 1/3 cup all-purpose flour, for dredging 2 tablespoons canola oil 1 onion, chopped 1 teaspoon minced garlic 1 tablespoon garam masala seasoning, plus 2 teaspoons 1 (14.5-ounce) can diced tomatoes, drained 1/2 cup cream of chicken soup, condensed 1 cup light coconut milk Salt and pepper 1 cup frozen peas Cooked white rice, to serve Place chicken breasts and flour in zip-top bag. Shake until chicken is coated with flour. Remove from bag, shaking off excess flour and set aside. Heat the oil in a frying pan over medium-high heat. When oil is hot, add the chicken breasts and fry until golden brown on both sides. Remove chicken to a plate and set aside. Add the onion and garlic to the pan and cook until soft. Add the garam masala, tomatoes, soup, coconut milk, and salt and pepper to taste and bring to a boil. Reduce the heat to a simmer and return the chicken breasts to the pan. Simmer for 15 minutes, then add the frozen peas. Return to a simmer and cook for an addition 10 minutes. Serve hot with white rice. Cook's Note: Garam masala is a traditional Indian blend of spices and is available in the spice section of the grocery store. Source: Semi-Homemade Cooking with Sandra Lee, Food Network SHORE IS GOOD SEAFOOD DIP 2 tablespoons butter  1 medium green bell pepper, diced  1 medium onion, diced  2 stalks celery, diced  1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)  1 cup mayonnaise  1/2 pound freshly grated Parmesan  1 (6-ounce) can crabmeat, picked free of any broken shells, drained  6 ounces shrimp, fresh or canned, drained  1/2 teaspoon white pepper Preheat oven to 325 degrees F.  Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers. Source: Paula Deen BACON WRAPPED DATES STUFFED WITH BLUE CHEESE This recipe received a 5-star rating in AllRecipes! Prep Time: 20 Minutes Cook Time: 40 Minutes  Ready In: 1 Hour  Yields: 32 servings  "Dates are stuffed with blue cheese, wrapped in bacon and baked until crisp. These are delicious and very easy to make for a party. You can serve them at room temperature, so it is okay to make a few hours in advance!" INGREDIENTS: 1 pound sliced bacon, cut in half  1 pound pitted dates 4 ounces blue cheese  DIRECTIONS: 1. Preheat the oven to 375 degrees F (190 degrees C).  2. Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.  3. Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.  MUD PIE We don't "do" dessert very often at my house. We consume enough calories on dinner! However, even in dessert-less homes, this recipe has found a home. Dee-lish! Prep Time: 50 min Total Time: 3 hr 50 min Makes: 8 servings 22 NILLA Wafers, crushed (about 3/4 cup crumbs)  1/2 cup finely chopped PLANTERS Pecans  2 Tbsp. butter, melted  1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened  3/4 cup powdered sugar  1-1/2 cups thawed COOL WHIP Whipped Topping, divided  1-3/4 cups cold milk  1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling PREHEAT oven to 375°F. Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.  BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon over cream cheese layer.  REFRIGERATE several hours or until set. Top with remaining 1/2 cup whipped topping just before serving. Store leftovers in refrigerator.  Kraft Kitchens Tips-Healthy Living: Save 70 calories and 5 grams of fat, including 3 grams of saturated fat per serving by preparing as directed with Reduced Fat NILLA Wafers, PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, COOL WHIP LITE Whipped Topping, and JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling. How to Thaw COOL WHIP Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in the microwave.  Calories 360 Total fat 23 g Saturated fat 12 g Cholesterol 50 mg Sodium 390 mg Carbohydrate 36 g Dietary fiber 1 g Sugars 27 g Protein 5 g

A to Z Readers' Family-Owned Business Guide

Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family: The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like. The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra). (I accept personal checks and PayPal.) Contact: Phil Maine (philmn@charter.net) Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link. Bee Happy and Healthy with Raw Ohio Honey! Owned by a2z'er Lucy Wellhausen Dilly Core If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too. This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~Maggie~ Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS !

Information & Credits

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday. The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends. Handy Links A Vote of thanks for this Publication Tell a friend about this Ezine A to Z Recipes Website Contact Publisher Submit a Recipe Sign Up To Leave A to Z Recipes Website Archives View recent issue archives at Zinester A to Z Recipes Theme Issues View vintage issue archives at Topica Make a donation A to Z Recipes QT Discussion Forum Subscription information This issue was sent to email@domain.com. To unsubscribe from the A to Z Recipes Newsletter, click on the link at the bottom of this message. *Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).