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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 issue of A to Z Recipes Newsletter. I have a HUGE surprise for you. Actually, I am sharing a surprise that I was lucky enough to receive. A faithful reader and pal, Patricia in Charlevoix, Michigan, wrote me a while back, asking if she could perhaps do an issue on her all-time favorite snack. What? Someone asking to do an issue? Oh - My - Goodness !!! "Yessss !!!" was my response. And she sent me perfect materials for a perfect issue. And sharing it with you today is perfect timing because Friday is the annual celebration honoring her tasty choice in snacks. Are we lucky campers, or what? All together now: "Thanks, Patricia!" Good Morning, How wonderful and exciting to be able to say Good Morning, all at one time, to people from the four corners of the United States and in between and to those who live far across the great oceans. God Bless the internet system and most of all, Maggie. A month ago I was strolling and scrolling through the net and ran across an article proclaiming National Potato Chip Day. Potato Chips - my one dietary vice. You can have chocolate, cakes, cookies and other desserts, just give me potato chips. The brain light came on and I asked Maggie if she would like some recipes and facts on potato chips and got a quick answer back - yes. She also invited me - me - Miz Ostrich head in the sand, only two thoughts in mind recluse, to take this spot for the day and pop out a little information about myself. Here goes and remember - the mouse can be used to quickly scroll down to the recipes. :)) I'm a firm believer in destiny and mine, thankfully, was divided into two parts. Care giving and ancestry. I've been a caregiver my entire adult life, still caring for two severely handicapped relatives. This made for a stay at home situation and as I have to keep hands and mind busy, I meddled into the world of genealogy and eventually turned it from hobby to a work from home project. A project that turned out to be the best of both worlds, I keep busy researching at home and the girls and I can travel about, searching through cemeteries, digging through old church and vital records. Born and raised in Michigan, we finally reached a stage of life when cold weather chilled the bones too much so we escape to Mesa, Arizona for the winter months. There are storm chasers, mountain climbers, big game hunters and a group of us who get the thrill of the hunt strolling though cemeteries. I have found tombstones dating back to the 1600's, tombstones inscribed with a foreign language, tree stumps that have been cemented over and made into a headstone. I marvel at that way people pay tribute to their loved ones, perhaps with a baby deer or dog, of course flowers, a cross with an old fedora hanging on it, and this Christmas a fully decorated Christmas tree planted at the head of the stone. And, I've been known to shed a tear at the sight of a long neglected stone, knowing this soul had no one left or no one that cared. But enough of the "I's", well almost, I love this group, I peek into QT once in a great while and I read each and every recipe - even try some once in awhile, but I must confess, I'm a terrible cook. PS: The Great Northwestern Escape - GNWE - 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: GNWE.

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

"The same kid who won't eat a broken potato chip at home will smash a bag of chips into chip dust—then eat it with a spoon. Go Figure." ~Nancy Kennedy 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

A cheap potato chip recipe is the chip sandwich, made from two slices of sandwich bread generously spread with mayonnaise. As many potato chips as possible are heaped on one of the slices, then the second slice is placed on top and pushed down hard until all the potato chips are crushed. Potato chips, particularly salt and vinegar, are also a possible addition to tuna salad sandwiches. (Golden memories, use to do this in high school). The chips are layered on top of the tuna as an additional filling.  In New Zealand, potato chips are added to bread with thinly spread Marmite to make a "Marmite And Chip Sandwich". The Australian version of the sandwich uses Vegemite instead of Marmite. Vegemite dates back to 1922 when the Fred Walker Company, which became Kraft Walker Foods in 1926 and Kraft Foods Limited in 1950, hired a young chemist to develop a spread from one of the richest known natural sources of the vitamin B group - Brewers Yeast. In 1923 Vegemite first graced grocers' shelves. It was described as "Delicious on sandwiches and toast, and improves the flavour of soups, stews and gravies". 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?

*From its humble beginnings in 1853, when the potato chip was created as a joke by George Crum in Saratoga Springs, N.Y., demand for this popular snack food has continued to increase, and potato chips became available in grocery stores in 1895. That was the year that William Tappenden began delivering potato chips to stores in his Cleveland, Ohio, neighborhood, using a horse-drawn wagon. As orders increased, Tappenden converted his barn into one of the first potato chip factories.  *Of the 46 billion pounds of potatoes produced annually, 12 percent are used for chips,  *The world's largest potato chip measures 23" x 14.5".  *Super Bowl Sunday is number one when it comes to snack food consumption in the United States. More than 130 million Americans tuned into the game last year. and they gathered at Super Bowl parties to eat nearly as much as they did at Thanksgiving. But it wasn't turkey they were stuffed with. They ate potato chips – 14,500 tons of them! Americans spend more than $50 million annually stocking up on snack food for Super Bowl weekend. Delicious and Nutritious - Most Americans weren't fooled by the skinny woman on the New Era chip bag … potato chips won't make us thin. But you might be surprised to find out that potato chips really aren't as unhealthy as we're led to believe. According to the Michigan Potato Industry Commission, the 10 grams of fat you see on the label of a one-ounce bag translate into about 2-1/4 teaspoons. That's less than most people use to pop a batch of popcorn. And the oil used to cook the chips is almost exclusively unsaturated vegetable oil, so there's no cholesterol. *Potato chips are salted after the chips are cooked, which makes them taste saltier than they really are. A one-ounce bag of chips contains approximately 175 milligrams of sodium. That's no more than you'll find in a couple of slices of bread. 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

Egg-ceptional Recipes Here's the scoop on the current theme: Yes, as my corny title implies, we are collecting recipes that feature the egg as a main ingredient. Sadly, eggs got some bad press years ago as a major contributor to high (bad) cholesterol and heart disease. More recent studies have shown that eggs are not the bad guys as previously reported. Eggs are naturally nutrition-dense food with a high proportion of nutrients to calories. There are so many wonderful recipes where eggs truly shine, and not just for breakfast, either! Since Easter is this month and the egg is a symbol of the season, what better topic? Don't forget all the recipes using leftover Easter eggs, 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 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 Egg-ceptional Recipes. 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: Egg-ceptional Recipes 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: Egg-ceptional Recipes. 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 Egg-ceptional Recipes has a deadline of March 31, 2008, and will be posted on April 6, 2008. Please use this email link to submit a recipe for theme recipes: Egg-ceptional Recipes 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 March Birthday Babies: 1st Trudy R. in Midwest City, Oklahoma 2nd Robyn B. in Algies Bay, New Zealand 2nd Lolade in Shomolu, Lagos 3rd Zuliaht in Onike, Lagos 6th Nora in Opelika, Alabama 8th Shirl W. in Mililani, Hawaii 9th Cindy in Jesup, Georgia 10th Gerryl Ann M. in Penetanguishene, Ontario, Canada 11th Pamela in Andover, Maine 11th Judi J. in Indian Orchard, Massachusetts 12th Shirley I. in Washington State 12th Karen D. in Chicago, Illinois 13th Ron in Dartmouth, Nova Scotia 15th Linda M. in Columbia City, Indiana 17th Debbie L. in Erie, Pennsylvania 17th Frankie A. in Dierks, Arkansas 17th Joyce in Scarborough, Ontario, Canada 17th Cookie H. in San Jose, California 19th Lisa S. in Lindsay, Ontario, Canada 20th Joyce S. in Yulee, Florida 21st Gloria in Sunnyvale, California 22nd Christie D. in Shevlin, Minnesota 22nd Elaine V. in Farmington, New Mexico 23rd Gloria C. in Notre Dame, New Brunswick, Canada 23rd Marty in Tell City, Indiana 25th Lori on Staten Island, New York 25th Teresa W. in Winder, Georgia 25th Sheryl B. in San Diego, California 25th Marianne S. in Yellville, Arkansas 28th Cathy on Staten Island, New York 29th Tammy in Altoona, PA 31st Gloria in Barrie, Ontario, Canada Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

“Cartoon by Randy Glasbergen, used with special permission from www.glasbergen.com” Potato chips make me flip When I need to eat there's nothing like a dip with my potato chip. The way that it curves right on to my tongue Hold on the phone just rung They asked to bring a dish I asked what they wish And wouldn't you know they said there nothing better then the old potato So I got some pop at the corner shop. On the rack I began to look & what else do you think I took? The extra salty The extra cheesy & I could not forget the sour cream for my friend Weezy there now paste that. Now you can say you got a poem off the internet about potato chips. lol  (author unknown) Ripple me this: What did one potato chip say to the other potato chip?  Answer: Shall we go for a dip? ... What did the potato chip say to the battery? A: If you're Eveready, I'm Frito Lay. ... Why didn't the mother potato want her daughter to marry the famous newscaster?  Because he was a commontater Why wouldn't the reporter leave the Fritos alone?  He desperately wanted a scoop. 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

NEW MEXICO NEW MEXICO TAMALE PIE Serves 8 4 cups water  1 teaspoon salt  1 cup yellow cornmeal  1 cup finely crushed Jays Potato Chips  1 tablespoon oil  1 onion, chopped  1 green pepper, chopped  1 1/2 lbs. ground chuck  1 can (1 pound) tomatoes, undrained & chopped  1 tablespoon chili powder  1/2 cup sliced pitted black olives  Salt & Pepper In a saucepan, mix water and salt. Stir in cornmeal. Stir constantly until mixture comes to a boil. Lower heat and simmer, stirring occasionally until mixture is thick. Stir in half of the Jays Potato Chips. Cool. In a skillet, heat oil and sauté onion and green pepper about 5 minutes. Add chuck and cook until beef is brown and crumbly. Drain excess fat. Stir in tomatoes, chili powder and olives. Season to taste with salt and pepper. Sprinkle cornmeal evenly into the bottom and sides of a 2 quart casserole. Pour meat mixture into center. Sprinkle with remaining Jays Potato Chips. Bake in a preheated moderate oven (375 F) for 1 hour or until hot and bubbly.  Source: KRUNCHERS! INC. Chicago, Illinois www.jaysfoods.com 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

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 HAM & CHEESE-CHIP PINWHEELS 3-ounce package cream cheese  2 tablespoons mayonnaise  ½ teaspoon prepared mustard  2 teaspoons horseradish  1/3 cup chopped stuffed olives  ¼ teaspoon paprika  1 teaspoon grated onion  2/3 finely crushed Jays Potato Chips  6 thin slices boiled ham  Combine and blend all ingredients except ham. Spread mixture on ham slices. Roll each edge lengthwise and fasten with small wooden picks. Chill. Cut rolled ham crosswise into thin slices. Serve with potato chips.  KRUNCHERS! INC. Chicago, Illinois www.jaysfoods.com BARBECUED CHIP-BURGERS  For barbecuing a hamburger with a new taste, and light as the proverbial feather, instead of your usual mixture, try mixing with a fork 1 lb of chopped chuck or round steak with one can of evaporated milk, 1 package dried onion soup and ½ cup of crushed Jays Potato Chips. Add nothing else and form them to be one inch thick. Then when you put your patties on the grill make sure they are about two inches from the flame! Baste with barbecue sauce and enjoy!! NEW ORLEANS SHRIMP CREOLE WITH POTATO CHIP CRUST 1 pound raw shrimp  2 tablespoons oil  1 large onion, chopped  1 clove garlic, chopped  1 green pepper, chopped  1 cup converted rice  1 can (1 pound, 12 ounces) tomatoes, undrained and coarsely chopped  1 teaspoon fines herbs  1 cup coarsely crushed Jays Potato Chips  Cover shrimp with water and bring to a boil. Drain shrimp and cover with cold water. Drain, shell and devein shrimp. In a large skillet, heat oil and sauté onion, garlic and green pepper for 5 minutes. Stir in rice and tomatoes. Simmer 5 minutes. Stir in fines herbs, shrimp and salt to taste, if needed.  Pour mixture into a greased 2 quart casserole. Sprinkle top with Jays Potato Chips. Bake in a preheated moderate oven (350 deg F oven) for 30 to 35 minutes, or until rice is tender. Serve hot with a tossed green salad. POTATO CHIP CHICKEN Ingredients:  1 stick melted butter  1 teaspoon garlic powder  3 cups crushed JAYS HOT STUFF POTATO CHIPS (or any flavored JAYS chips)  1 whole fryer chicken pieces  Mix garlic powder in melted butter.  Coat chicken pieces in melted butter and garlic. Then dip chicken in crushed chips. Bake chicken pieces in a casserole dish on 350 degrees for 45 minutes. CHIPPY CHEESE STRAWS 1 package pie crust mix  2/3 cup grated sharp cheddar cheese  1 cup finely crushed Jays Potato Chips  1 egg white  Salt  Cayenne  Prepare pie crust according to package directions, roll very thin and in square shape if possible. Combine cheese with potato chips and sprinkle half of dough with half of mixture. Fold over. Sprinkle remaining mixture on one-half of folded dough. Fold again. Roll out to one-quarter inch thickness. Brush with egg white and sprinkle with salt and cayenne. Cut in strips ½ inch by 6 inches. Bake at 450 degrees until crisp and golden brown. POTATO CHIP COOKIES 1 cup butter  ½ cup granulated sugar  1 3/4 cups sifted flour  ½ cup chopped pecans (optional)  ½ cup crushed Jays Potato Chips  1 teaspoon vanilla  Cream butter, sugar and flour thoroughly. Add rest of ingredients. Place ½ to ¾ teaspoon dough on ungreased cookie sheet - about 2" apart.  Bake at 350 degree oven about 10 - 12 minutes.  Cool and sprinkle with powdered sugar.  Makes about six dozen miniature cookies. Store in tightly covered can.  DOOR STOP MEATLOAF Preparation time: 30-40 minutes Serves: 4 2 slices white bread 1 1/2 cups finely crushed Barbeque Kettle Chips 1 large carrot peeled and cut into 1/4’ pieces 1 rib celery cut into 1/2’ pieces 1/2 medium yellow onion peeled and roughly chopped 2 cloves garlic smashed and peeled 1/2 cup flat leaf parsley leaves loosely packed 1/2 cup plus 3 tablespoons ketchup 4 teaspoons dry mustard 2 pounds ground round beef 2 large eggs, beaten 2 teaspoons salt 1 teaspoon ground black pepper 2 tablespoons dark brown sugar Preheat oven to 400F Crush Kettle brand Potato Chips in a food processor and transfer chip crumbs to a larger mixing bowl.  Remove crusts from bread and place in the food processor. Process till fine crumbs form, about 10 seconds. Mix bread crumbs in with the Kettle brand Potato Chips. Do not substitute dried bread crumbs in this step, as they will make your meatloaf rubbery.  Place carrot, celery, onion, garlic and parsley in the bowl of the food processor. Process till veggies are minced about 30 seconds. Transfer veggies to bowl with the Kettle brand Potato Chips and bread crumbs.  Add ½ cup ketchup, 2 teaspoons dry mustard, ground beef, eggs, salt, and pepper. Using your hands, knead the ingredients till thoroughly combined, about one minute. Be careful not to over knead.  Set a wire baking rack into an 11X17’ baking pan. Cut a 5X11’ piece of parchment paper and place over center rack to prevent meatloaf from falling through. Form meatloaf to cover the parchment.  Place the remaining ketchup, dry mustard, and brown sugar in a bowl. Mix until smooth and brush generously over the meatloaf.  Bake 30 minutes, then sprinkle 1/2 cup crushed chips on top. Continue baking loaf about 25 minutes more until an instant read thermometer inserted into the center registers 160F. Let cool on rack, 15 minutes. Source: KETTLE FOODS, Salem, Oregon www.kettlefoods.com SPEAK TO ME en FRANCAIS HONEY DIJON SALAD Preparation time: 20 minutes Serves: 3-4  1 head Romaine lettuce 1/2 cup blue cheese crumbles 1/2 cup dried cherries 2 tablespoons honey Dijon dressing 1/2 cup crushed Honey Dijon Kettle Chips  Cut the base from the lettuce, wash the individual leaves, and towel dry.  Rip the leaves into bite-sized pieces.  Toss with blue cheese, cherries, and dressing.  Sprinkle crushed Honey Dijon Kettle Chips onto finished salads. Délicieux! A FISH STORY WORTH SHARING Preparation time: 15 minutes Serves 2-4  2 pounds salmon filets 1/4 cup olive oil 1/4 cup lemon juice 1 cup crushed Yogurt and Green Onion Kettle Potato Chips 1/4 cup sour cream 1/4 cup plain yogurt 1/4 cup mayonnaise 1 tablespoon fresh dill  Preheat oven to 500F. Blend together sour cream, yogurt, mayonnaise, and dill. Set aside.  Combine the olive oil and lemon juice in a bowl. Dip fish in the oil and lemon juice. Place in a greased baking dish in a single layer, skin side down.  Sprinkle crushed Yogurt and Green Onion Kettle Chips over fish.  Bake for 10 to 15 minutes, or until fish flakes easily when tested with a fork. Garnish with a dollop of white dill sauce and a sprig of fresh dill. NEW YORK CHEDDAR MACARONI & CHEESE  Preparation time: 10 minutes Serves: 2  1 box macaroni and cheese 6 cups water 1 cup milk 2 tablespoons butter 1/2 cup crushed New York Cheddar Kettle Chips  Bring water to a rapid boil. Boil noodles until tender and drain. Add milk, butter, and cheese sauce. Mix until smooth and creamy. Fold in crushed New York Cheddar with Herbs Kettle Chips Enjoy in your favorite chair. WHITE CHOCOLATE & KETTLE CHIP COOKIE ICE CREAM SANDWICHES Preparation time: 2 hours Makes: One dozen sandwiches 1 cup shortening 1 cup white sugar 1 cup brown sugar 1/4 teaspoon salt 2 eggs 1 teaspoon vanilla 1 six-ounce package white chocolate chips 2 1/2 cups flour 1 teaspoon baking soda 2 cups coarsely crushed Unsalted Kettle Chips 1 carton vanilla ice cream Preheat oven to 375F. Cream shortening and sugars. Add eggs and vanilla; beat well. Add crushed potato chips and white chocolate chips. Sift flour and baking soda and stir into creamed mixture.  Drop onto greased cookie sheet, making two dozen cookies. Bake at 375F for 10-12 minutes.  Place cookies in freezer until chilled. Slice the ice cream block lengthwise into 6 one- inch thick rectangles. Use a cookie cutter to punch circles out of ice cream and place between chilled cookies. Sit down before eating. QUICHE LORRAINE Herr's Potato Chip Quiche Lorraine 1 1/2 cups finely crushed Herr's Regular Potato Chips 1 teaspoon paprika 1 cup half and half 1 cup whipping cream 3 eggs, beaten 1/4 pound bacon, cooked crisp and crumbled 2 tablespoons sliced green onions 1/4 teaspoon salt Dash each pepper and nutmeg 2 cups grated Swiss cheese  Combine Herr's Potato Chips and paprika. Gently press into bottom and 1 1/2 inches up sides of 8 inch springform pan. In saucepan warm half and half and cream; beat into eggs to blend. Stir in remaining ingredients. Pour into crust. Bake in 375 degree oven 30 to 35 minutes, until crust is set and golden. Serves 6.  Source: HERR FOODS, Nottingham, Pennsylvania www.herrs.com CRAB CAKES 2 cups backfin crab meat (about 3/4 lb.), picked over  1/2 cup fresh bread crumbs  1/2 cup Herr's® Old Bay Potato Chips  2 large eggs  1/2 cup heavy cream  A dash of hot sauce  2 tsp Worcestershire sauce  2 tsp chopped fresh parsley leaves  2 tsp grated onion  2 tbsp unsalted butter  3/4 cup Herr's® Medium Salsa  In a bowl, combine crab meat, bread crumbs, and chips. In a separate bowl, whisk together eggs and cream. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion, salt and pepper to taste to crab mixture and combine as well. In a large heavy skillet, heat 1 tbsp. clarified butter and into it drop crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes on each side. Serve crab cakes warm with 1 tbsp each of Herr's® salsa for dipping. Make 24 small crab cakes. BODACIOUS BBQ POTATO CHIP BURGERS 1 lb ground beef  4 oz. can of evaporated milk  1 envelope dried onion dip mix  3/4 cup finely crushed Herr's BBQ Potato Chips (or your favorite flavor of Herr's Chips)  In large mixing bowl, combine ground beef and evaporated milk. Add the onion soup mix and crushed potato chips and stir. Mold into approximately 6 patties and grill or broil.  POTATO CHIP LOG 2 can tuna (or cooked chicken) packed in water, drained 1/4 cup mayonnaise 1/4 cup ranch salad dressing 1/4 cup ketchup 1/4 cup pimento cheese 2 hard boiled eggs 2 cup finely crushed Herr's potato chips  Mix all except 1 cup chips. Roll into log. Coat with remaining chips. Place on wax paper. Chill for 30 minutes. Slice. Best with crackers and cheese of choice.  SUPER SUMMER SNACK 1 cup raisins  1 cup figs  1 cup dates  1 teaspoon lemon juice  1 cup Herr's® potato chips or pretzels, crushed  Grind together raisins, figs and dates. Add lemon to potato chip crumbs. Roll one rounded teaspoon of fruit mixture into a ball. Roll ball in potato chip crumbs until coated. Repeat with the remaining fruit mixture. Serve right away or store in airtight container. Yields approximately 48 balls. SNACK ATTACK CHIP FUDGE 2 1-lb. packages semi-sweet chocolate chips  1 15 oz. can sweetened condensed milk  1 teaspoon vanilla  1/8 teaspoon salt  1 cup Herr's® potato chips, finely crushed  Melt chocolate in the top of a double boiler. Add the sweetened condensed milk and stir until well-blended. Remove from heat. Add vanilla, salt and potato chips. Pour into greased pan. Chill for several hours. When firm, cut into squares. MEXICAN CHICKEN 4 Boneless Chicken Breasts 2 Eggs 2 Cups Crushed Shearer's Jalapeño Kettle Cooked Potato Chips 4 Teaspoons Flour Mix eggs and flour thoroughly. Dip boneless chicken breasts in batter coating. Crush and lightly sprinkle Shearer's Jalapeño Kettle Cooked Potato Chips. Bake at 350 degrees for 45 minutes or until coating is crisp.  Source: SHEARER'S FOODS INC., Brewster, Ohio  www.shearers.com  SCRAMBLED TORTILLA EGGS 8 Eggs, Beaten 1 Cup Pace Chunky Salsa 2 Tablespoons. Butter or Margarine 1 Cup Shredded Monterey Jack Cheese 1 Cup Crumbled Shearer's Restaurant Style Tortilla Chips 1 Large Avocado, Peeled, Pitted and Sliced  MIX eggs and 2 tablespoons of Pace Chunky Salsa.  HEAT butter in skillet. Pour in egg mixture. As eggs begin to set, stir lightly so uncooked egg mixture flows to bottom. Cook until set but still moist. Stir in cheese and Shearer's crumbled tortilla chips.  HEAT remaining chunky salsa in sauce pan. Spoon over eggs.  TOP with avocado. Serve immediately. Serves 4.  BLT SALAD TOSS 1/2 Cup Pace Chunky Salsa 1/4 Cup Italian Salad Dressing 6 Cups Romaine Lettuce Torn in Bite-size Pieces Tomatoes, Cut into Thin Wedges 2/3 Cup Sliced Pitted Ripe Olives 2 Cups Shearer's Bite Size Tortilla Chips 1/2 Cup Shredded Cheddar Cheese 3 Slices of Bacon, Cooked and Crumbled  MIX Salsa and Dressing.  TOSS lettuce, tomatoes, olives, Shearer's Bite Size Tortilla Chips and salsa/dressing mixture until evenly coated.  TOP with cheese and bacon. Serve immediately. Serves 6 Preparation Time 20 minutes  THE SIDELINE SPECIAL (a.k.a. Low-Fat, Spiced Up Guacamole Dip) 1/2 Cup Canned Peas, Rinsed and Drained 1/2 Yellow Pepper, Chopped 2 Tablespoons Low-Fat Mayonnaise 1 Tablespoon Lemon Juice 1/4 Medium Avocado, Peeled, Pitted and Slightly Mashed 1/2 Cup Chopped Tomato 1/4 Cup Finely Chopped Red Onion 1/4 Teaspoon Garlic Salt 1/4 Teaspoon Chili Powder 1 9 oz. Bag Shearer's Kettle Cooked Potato Chips MIX in a food processor or blender, peas, yellow pepper, mayonnaise and lemon juice until very smooth. TRANSFER to a mixing bowl and stir in remaining ingredients. COVER AND CHILL for at least one hour. SERVE with Shearer's Kettle Cooked Potato Chips.  CHIP OFF THE OLD (CHOCOLATE) CHIP BLOCK CHIPS One 1 Pound Bag Chocolate Chips (Dark or Semi-Sweet) One 11.5 oz Bag Shearer's Rippled Potato Chips  MELT chocolate chips using a double broiler. With tongs, gently dunk chips into chocolate, and lay on wax paper. Let harden. SERVE or store in airtight container.  POTATO CHIP COOKIES 1 cup Softened Butter 1/2 Cup Sugar 1 3/4 Cup All Purpose Flour 3/4 Coarsely Crushed Shearer's Kettle Cooked Potato Chips 1 Teaspoon Vanilla Extract 2/3 Cup Sifted Powdered Sugar Cream butter and sugar; beat until fluffy. Add flour, potato chips and vanilla; beat well. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Remove wire racks. When cookies are cool, sprinkle with powdered sugar. Yield: 4 dozen 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

GREEN CHILI BEAN DIP Ingredients: one 16-oz. can fat-free refried beans one 7-oz. can green chilies, chopped 1/2 cup reduced-fat cheese Preparation: Combine beans and chilies in a microwavable bowl. Sprinkle with cheese and heat through in microwave. Serve with baked chips. EGGPLANT CHIP DIP INGREDIENTS: 1 large or 2 medium eggplant 2 garlic cloves, crushed 2 tbsp tahini (sesame paste) 1/4 cup scallions, finely chopped Juice of one lemon 1/4 cup chopped parsley Paprika PREPARATION: Preheat oven to 400 degrees. Prick eggplant all over with a fork. Place in oven for 45-50 minutes until very soft. Remove from oven, plunge in cold water to cool or simply wait for the eggplant to cool. Peel and chop cooked eggplant. Place in a blender with the garlic, tahini, scallions, lemon juice and parsley. Blend until almost smooth. Refrigerate until ready to serve. Just before serving, sprinkle a little paprika on top. Enjoy with whole wheat pita bread wedges or cut vegetables. Makes 2 Cups. Per 1/4 cup serving: Calories 42, Calories from Fat 16, Total Fat 2g (sat 0.3g), Cholesterol 0mg, Sodium 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

HOMEMADE POTATO CHIPS INGREDIENTS: 2 medium-size russet potatoes (1 pound), sliced 1/16-inch thick 1 tablespoon grated Parmesan cheese 1 teaspoon paprika INSTRUCTIONS: 1. Preheat oven 350 degrees F. 2. Grease a nonstick baking sheet. Place potato slices in 1 layer on the baking sheet. Bake, turning occasionally until golden brown (about 45 minutes). 3. In a cup, mix the Parmesan cheese and paprika. 4. Sprinkle over the potatoes. Bake 5 minutes more. Let cool before serving. You may add cayenne pepper for that added kick. You could also substitute 1 teaspoon each chili powder and cumin for the Parmesan cheese and paprika.  Nutritional Information: Per Serving-- Calories: 81 Carbohydrates: 17g Protein: 2g Total Fat: 1g Saturated Fat: 0g Cholesterol: 1mg Fiber: 29 Sodium: 33mg Source: dlife POTATO CHIP FISH INGREDIENTS: 1 clove garlic, minced 1/4 plain yogurt 1 teaspoon dried dill 1 teaspoon fresh squeezed lemon juice 1 pound skinless cod fillets (or other white fish) 1 bag (1 1/2 ounce) potato chips, crushed Preheat oven to 400° F (200° C). Mix the garlic, yogurt, dill and lemon juice and place into a shallow bowl . Dip each fish fillet into the mixture, making sure to coat both sides. Arrange the fish in a single layer on a greased cookie sheet. Place the potato chips in a large resealable plastic bag leaving a small hole to allow the air to be released. Using a rolling pin, crush the potato chips. Sprinkle the crushed potato chips over the fish fillets and bake the fish for about 20 minutes, or until the fish is opaque and flakes easily when you test it with a fork. There are many ways to change this recipe, for starters you can vary the type of chips you use. Try salt and vinegar or sour cream and onion. Another alternative is to use chicken breasts instead of fish. If you do don't forget to increase the cooking time to about 30 minutes.  Nutritional Information: Per Serving-- Calories: 160 Carbohydrates: 7g Protein: 22g Total Fat: 5g Saturated Fat: 1g Cholesterol: 49mg Fiber: 0g Sodium: 69mg 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

MEXICAN CHIP MELT Preparation time: 15 minutes Serves: 2-4 1 nine-ounce bag of Sour Cream and Onion Kettle Chips 1 bunch green onions 10 pitted black olives 1 cup mild cheddar cheese Preheat oven to 325F. Arrange Sour Cream and Onion Kettle brand Potato Chips on a shallow serving dish. Wash and dice the green onions into 1/2’ rings. Cut the olives into four quarters. Grate the cheddar cheese. Sprinkle a layer of the grated cheese over the Sour Cream and Onion Kettle™ Chips and sprinkle the diced green onions over the top. Sprinkle the remaining cheese over the onions and place the olives at random. Place under a moderate heat, grill until the cheese is melted and serve straight away. 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

POTATO CHIP HAYSTACKS  6 oz chocolate chips 6 oz peanut butterscotch chips 2 tbls peanut butter 1/2 cup cashews 1 can shoe string potato chips Melt chips and peanut butter (first 3 ingredients) in microwave, stirring every 10 sec. (to prevent scorching). Add potato chips and cashews; stir to coat. Drop by tbls. onto wax paper lined cookie sheet. Store in refrigerator and serve cold. UNCLE BILL'S MICROWAVE POTATO CHIPS by William (Uncle Bill) Anatooskin Author of "From Uncle Bill's Kitchen" These potato chips are very easy to make in the microwave. Also, they are healthier for you as they are not cooked in any oils. This method has intrigued so many people that have tasted them and then made them for themselves. The younger people just love them.  35 min 10 min prep Serves 4 -6  4 large potatoes (russet, yellow gold, white or red potatoes)  your choice spices (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed, granulated garlic powder)  vegetable oil, for microwave bacon tray  If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato.  If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them less than 1/16" in thickness (paper thin), slicing across the potato.  Place potato slices in a bowl, sprinkle with some salt (if desired) cover with cold water and let sit for 10 minutes.  Remove potato slices in batches onto paper toweling and pat dry.  If you have a microwave bacon tray, rub the tray with a vegetable oil, then place the sliced potatoes flat on the tray in a single layer.  Sprinkle with your choice of herbs or spices or just leave them plain.  Cover with a microwaveable, round heavy plastic cover.  Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly and are a very light brown in color.  Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are.  You do not have to turn the sliced potatoes over.  If you do not have a bacon tray, use a microwave safe casserole dish.  Rub the inside of the dish with some olive oil for the first batch of potato chips.  I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish.  After the first batch is done, you do not have to rub the dish again.  Continue to microwave the remainder of sliced potatoes as noted above.  If using a bacon tray, after the first batch is cooked, you can reduce the microwaving time to 4 1/2 minutes and even less as you continue to microwave each batch.  NOTE: You can also use PARCHMENT PAPER to microwave the potato slices. Lightly spray or rub the parchment paper with some vegetable oil or a Pam spray. Place your potato slices on the parchment paper, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp. Microwaving time should be between 5 and 6 minutes. CHOCOLATE-DIPPED CHIPS Makes 8 servings (yeah, right!) 1 14-ounce package potato chips 3 packages chocolate-flavored almond bark Melt chocolate bark in microwave, then dip tip of chip into warm chocolate. Ridged potato chips work well. Handle carefully so chips don't break. Let set until chocolate hardens. CHICKEN HOT DISH 4 C. cooked diced chicken 3/4 C. mayonnaise 2 cans cream of chicken soup 1/4 C. sliced ripe olives 1 can water chestnuts, sliced 2 C. chopped celery 2 T. minced Onion 2 T. lemon juice 1 sm. jar pimiento 3 C. potato chips, crushed Use a 9x13 pan.  Put 2 cups of the potato chips in the bottom of the pan. Mix remaining ingredients (except for the rest of the crushed chips). Then put the chicken mixture in the pan.  Sprinkle with remaining chips. Bake at 325 degrees, covered for 45 minutes and uncovered for 15 minutes.

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).