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Subject: A to Z Recipes Newsletter 04-23-2004 - April23, 2004



A to Z Recipes
Newsletter

Welcome to a great place for recipes and MORE!

A Publication For Participants

~ 04-23-2004 ~

IN TODAY'S ISSUE:

Publisher's Desk
Ramblings
Did You Know?
The Mail Box
Discussion Forum
Next Monthly Theme
Crazy Corner
How Can You Help?
Your Favorites
Heart Healthy
For Two
Publisher's Choice
Archives

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Publisher's Desk...

Good morning.?  If you're like me, sometimes you wake up feeling like something the neighbor's cat dragged up to your doorstep and left.?  You must get going and prepare for the work day, get the kids up, etc.?  But you feel like heck.?  I woke up very early to complete this issue that I started yesterday and felt like I was 102 years old, lol.?  I read through some emails while drinking my coffee and happened upon one that I was going to delay until later to read...but something made me take the extra few minutes.?  I am glad I did.?  I have shared it with you in the Did You Know? section.?  Please take a few minutes to share it.?  You will be glad you did.?  I don't feel so old right now and my workday isn't a dreaded affair for me now.

We have some really good recipes for you in today's issue.?  I feel certain you will enjoy some enough to copy and save for yourself.?  We also have something to make you laugh (in addition to the thought-provoking item mentioned previously).?  All of this makes for a great newsletter which I hope you will enjoy.?  Take that extra minute to place your vote for this publication.?  Everyone loves a winner and A to Z Recipes is a highly rated publication which could be one with your help.

Have a great day and we will see you tomorrow.?  Don't forget...our last installment of the monthly theme "Recipes Using 5 Ingredients or Less" is scheduled for posting on this Sunday.?  Tomorrow's issue will also be a great "keeper" so stay tuned!

"It is a requirement that items sent for posting NOT be from other newsletters."

(To see web version of newsletter click here.)
The print is much larger and in bolder type for those with vision impairments, too.

Please remember:
A to Z Recipes is an Honor System publication. Your necessary participation keeps the monthly minimum contribution set low and this publication possible.



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To subscribe (or unsubscribe) to this publication, follow the links at the bottom of each issue. I cannot subscribe (or unsubscribe) folks. You must do this for yourself.

Enjoy!


Ramblings...

Dear Lord,

Every single evening
As I'm lying here in bed,
This tiny little Prayer
Keeps running through my head.

God bless all my family
Wherever they may be,
Keep them warm and safe from harm
For they're so close to me.

And God, there is one more thing
I wish that you could do,
Hope you don't mind me asking
Please bless my computer too.

Now I know that it's unusual
To Bless a motherboard,
But listen just a second
While I explain it to you, Lord.

You see that little metal box
Holds more than odds and ends,
Inside those small compartments
Rest so many of my friends.

I know so much about them
By the kindness that they give,
And this little scrap of metal
Takes me in to where they live.

By faith is how I know them
Much the same as you,
We share in what life brings us
And from that our friendships grew.

Please take an extra minute
From your duties up above,
To bless those in my address book
That's filled with so much love.

Wherever else this prayer may reach
To each and every friend,
Bless each e-mail inbox
And each person who hits send.

When you update your Heavenly list
On your own CD-ROM,
Bless everyone who says this prayer
Sent up to GOD.com.

AMEN



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Did You Know?...

You Must Watch This!

I had to pass this on. Click on the link below. Make sure your sound is on and be prepared for some stark images. I was moved immensely. I commend whoever created this site.

When it's finished, click on the Info button.

http://members.cox.net/classicweb/Heroes/heroes.htm



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The Mail Box...

Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.



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Discussion Forum

Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:

A to Z Recipes Discussion Forum

You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the Subscribe button when you get there.

NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.




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Next Monthly Theme...

Recipes Mom Used to Make

Did you swear by your Mom??™s Chicken and Dumplings? Was her Meatloaf simply the best in the world? How about the way she used to make creamy Rice Pudding? Perhaps your Mother??™s prize recipe was one handed down to her by her own Mother and she shared it with you. This topic should yield some of the finest theme recipes since A to Z Recipes began as we hope to share precious memories from our childhood with the ???family??? here. When you send along your prized favorites, I hope you will also share something about yourself, your Mother, and how the family reacted to the recipe being served. I love this theme and hope you will too...maybe enough to pass along a couple of your favorites with all of us? In honor of Mother??™s Day, please send along your ???Recipes Mom Used to Make???. My thanks go to Pam H. from Swanton, OH, for the great theme idea! Now, here is the NEW set of rules:

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules are as follows:

As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

The deadline for May's theme issue is Friday, April 30th.

Theme recipes must have subject: "Recipes Mom Used to Make" and will be posted on Sunday, May 2nd.

As usual, only recipes are to be sent to: A to Z Recipes Inbox

Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."


Crazy Corner...

Restroom Story - Women Only

Shared by Linda, MI

Only a woman will truly relate to the following, but it's a "hoot" for all!! Enjoy!!

My mother was a fanatic about public toilets. As a little girl, she'd bring me in the stall, teach me to wad up toilet paper and wipe the seat.

Then, she'd carefully lay strips of toilet paper to cover the seat.

Finally, she'd instruct, "Never, never sit on a public toilet seat.

And she'd demonstrate "The Stance," which consisted of balancing over the toilet in a sitting position without actually letting any of your flesh make contact with the Toilet seat. But by this time, I'd have wet down my leg and we'd go home.

That was a long time ago. Even now in our more mature years, The Stance is excruciatingly difficult to maintain when one's bladder is especially full.

When you have to "go" in a public bathroom, you find a line of women that makes you think there's a half-price sale on Nelly's underwear in there.

So, you wait and smile politely at all the other ladies, also crossing their legs and smiling politely.

And you finally get closer.

You check for feet under the stall doors.

Every one is occupied.

Finally, a stall door opens and you dash, nearly knocking down the woman leaving the stall..

You get in to find the door won't latch. It doesn't matter.

You hang your purse on the door hook, yank down your pants and assume "The Stance."

Relief. More relief.

Then your thighs begin to shake.

You'd love to sit down but you certainly hadn't taken time to wipe the seat or lay toilet paper on it, so you hold The Stance as your thighs experience a quake that would register an eight on the Richter scale.

To take your mind off it, you reach for the toilet paper.

The toilet paper dispenser is empty.

Your thighs shake more.

You remember the tiny tissue that you blew your nose on-that's in your purse.

It would have to do. You crumble it in the puffiest way possible. It is still smaller than your thumbnail.

Someone pushes open your stall door because the latch doesn't work and your purse whams you in the head. "Occupied!" you scream as you reach out for the door, dropping your tissue in a puddle and Falling backward, directly onto the toilet seat.

You get up quickly, but it's too late. Your bare bottom has made contact with all the germs and life forms on the bare seat because YOU never laid down toilet paper, not that there was any, even if you had enough time to. And your mother would be utterly ashamed of you if she knew, because her bare bottom never touched a public toilet seat because, frankly, "You don't know what kind of diseases you could get."

And by this time, the automatic sensor on the back of the toilet is so confused that it flushes, sending up a stream of water akin to a fountain and then it suddenly sucks everything down with such force that you grab onto the toilet paper dispenser for fear of being dragged to China.

At that point, you give up. You're soaked by the splashing water.

You're exhausted. You try to wipe with a Chicklet wrapper you found in your pocket, then slink out inconspicuously to the sinks.

You can't figure out how to operate the sinks with the automatic sensors, so you wipe your hands with spit and a dry paper towel and walk past a line of women, still waiting, cross-legged and unable to smile politely at this point.

One kind soul at the very end of the line points out that you are trailing a piece of toilet paper on your shoe as long as the Mississippi River! You yank the paper from your shoe, plunk it the woman's hand and say warmly, Here. "You might need this."

At this time, you see your man, who has entered, used and exited his bathroom and read a copy of War and Peace while waiting for you. "What took you so long?" he asks, annoyed.. This is when you kick him sharply in the shin and go home.

This is dedicated to all women everywhere who have ever had to deal with a public toilet. And it finally explains to all you men what takes us so long.

PS - The answer to the other question, why women go in pairs. So the other woman can hold the door and hand you Kleenex.


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Love is not blind.
That's why they make lingerie...





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For more information on the "Amazon Honor System", or to make your monthly contribution now to A to Z Recipes, please go to our custom PayPage at A to Z Recipes PayPage (http://www.amazon.com/paypage/PGBGWX02BJ39R). You can also use the Donate through PayPal "Make a Donation" button. Please help us make this newsletter and web site a financial success!

Thanks very much for your time and support of A to Z Recipes and if you have any suggestions, insights, or problems about what I've discussed here, then feel free to email me at Contact List Owner(maggieblackwell@hotmail.com).




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Your Favorites...



PRESSURE COOKER POT ROAST

~Submitted by Mary B., MI

2 - 3 pound chuck roast (or what ever you want to use)
1 cup water
2 tablespoons catsup (the secret ingredient, don't leave out)
1 pound carrots
4 - 6 potatoes, peeled and quartered

Brown the chuck roast in the pressure cooker on the top of the stove, turning to brown both sides (try to get a nice dark brown color with bits sticking to the bottom of the pan). Mix the catsup with the water and pour over roast. Put top of cooker on and bring up to 15 pounds of pressure, cook for about 45 minutes. Following the manufactures directions remove lid of cooker, add carrots and potatoes and start cooking again for about 5 more minutes at 15 pounds of pressure.

Note: the potatoes will not be white when cooked with the roast this way because of the catsup. If you are bothered by this cook them separate. The flavor is not the same for the potatoes but they do look more like potatoes if you have fussy eaters.



PLUM CAKE

~Submitted by Tena, MO

1 cup flour
1 teaspoon baking powder
?? teaspoon salt
?? cup unsalted butter, softened
?? cup sugar
2 large eggs
1 pound firm-ripe plums, halved and pitted
1/3 cup sugar
1 teaspoon cinnamon
2 tablespoons cold unsalted butter, cut into bits

Preheat oven to 350F and grease and flour and 8x8 baking pan. In a bowl, whisk the flour, baking powder and salt. Beat butter and sugar in separate bowl until light and fluffy. Beat in eggs, 1 at a time, until well combined. Beat in flour mixture, beating until just combined, and spread batter evenly in prepared pan. Arrange plums, cut side up, on top of batter, covering it completely. Combine sugar and cinnamon and sprinkle over plums. Dot top of cake with butter and bake for 45 minutes or until top is lightly browned and bubbly. Serve warm or at room temperature.



EUROPEAN SWEET CARROT SALAD

~Submitted by Robyn, Phoenix AZ

1 small bag fresh carrots
1/4 cup sugar
2 tablespoons vinegar
1 tablespoon oil
1/2 cup water
1 tablespoon fresh parsley, chopped
1/4 teaspoon Summer Savory
salt and pepper

Clean, peel and slice carrots into 1/4 inch diagonal slices. Steam (or cook in about 1 inch of water) for about 15 minutes, drain. Add sugar and stir until sugar is dissolved (add more sugar if necessary until of desired sweetness), and set aside. Put the rest of the ingredients in a bowl and stir until well blended, and pour over the carrots. Stir the carrots until well coated. Place in an air-tight container and refrigerate for 24 hours. Serve cold.



QUICHE SUPREME

~Submitted by Ann, FL

Pastry crust:
1 1/2 cups flour -- sifted
1/2 teaspoon salt
1/2 cup shortening
4 tablespoons cold water (up to 5)

Filling:
2 tablespoons butter
1/2 cup onion -- chopped
1 cup fresh mushrooms
8 ounces shredded cheddar cheese (2 cups)
3 whole eggs
1/2 cup light cream
1 tablespoon parsley
1/4 cup pimiento -- chopped

Pastry: Mix flour and salt; cut in shortening until mixture resembles small peas. Stir in water. form into a ball. Roll out and put into a 9" pie pan. Prick crust and bake at 400?? for 10 minutes. Remove from oven.

Filling: Heat butter in a skillet. Saut?© onions and mushrooms until soft. Spoon into baked crust. Sprinkle cheese over vegetables. Beat eggs in a small bowl until frothy; stir in cream and pour over vegetables. Top with parsley and pimiento. Bake at 400?? for 15 minutes, then lower temperature to 350?? and bake for an additional 20 minutes. Let stand about 5 minutes before serving.

Source: "Wisconsin State Fair Commemorative Cookbook Featuring 150 Award-Winning Recipes"



RED SNAPPER BAKED IN GRAPE LEAVES

~Submitted by Larry, Ontario, Canada

4 6-ounce red snapper fillets
2 garlic cloves, halved
4 teaspoons olive oil
salt and white pepper
4 tablespoons fresh bread crumbs
4 tablespoons Parmesan cheese, grated
2 teaspoons fresh oregano, chopped
12 grape leaves, rinsed well
4 tablespoons seedless black grapes, quartered

Preheat oven to 375?°.

Remove any skin and bones from snapper fillets. Rub one side of each fillet with garlic. Brush with oil. Season with salt and pepper. Set aside.

In a small bowl, combine bread crumbs, Parmesan cheese and oregano.

Lay out one grape leaf on work surface, rib side up. Lay out another next to the first, also rib side up, overlapping first leaf about 1/2 inch.

Place 1 tablespoon grapes in center of grape leaves. Sprinkle with about 2 tablespoons bread crumb mixture. Place fish, seasoned side down, on top of bread crumb mixture. Top fish with a grape leaf, rib side down.

Fold sides of lower grape leaves up to enclose fish. Brush grape leaves with oil. Wrap in aluminum foil, shiny side in, and place on a baking sheet.

Repeat steps until all of the grape leaves have been folded. Bake for 20 minutes.

Serve hot.

Serves 4



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Heart Healthy...




HELEN'S TURKEY - CHILI SOUP

~Submitted by Jean, Syracuse, NY

1 Tbs oil -- divided
16 ounces ground turkey
1 large onion -- chopped
1 stalk celery -- chopped
1 can whole tomatoes -- (28 oz.) chopped
1 can tomato paste -- (6 oz.)
2 Tbs chili powder
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
4 cups beef broth -- divided
2 cans kidney beans -- (15 oz.) drained

In 5-quart Dutch-oven, heat 1-1/2 tsp oil over medium high heat. Brown the ground turkey; remove. Heat remaining oil over medium-high heat. Add onion and celery; cook until tender, 8-10 minutes. Add next 6 ingredients and 2 cups beef broth. Bring to a boil; cover and simmer, 30 minutes.

To chili, add kidney beans and 2 more cups of beef broth. Bring to a boil and simmer 10 minutes. Serve. (This probably could be put into a crockpot for 8 hours on low, adding the kidney beans in the last hour of cooking.)

Makes about 17 cups. Serves 8.

Nutritional Information:
312 Calories (kcal); 7g Total Fat; (20% calories from fat); 27g Protein; 36g Carbohydrate; 45mg Cholesterol; 1125mg Sodium



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For Two...



GRILLED NEW YORK STRIP STEAK WITH SALSA VERDE

~Submitted by Jean, Syracuse, NY

Active time: 15 min
Start to finish: 35 min

1 1/2 tablespoons coarsely crumbled firm white sandwich bread
1 1/2 teaspoons red-wine vinegar
1 1/2 teaspoons drained bottled capers, finely chopped
1/4 teaspoon minced garlic
1/8 teaspoon anchovy paste
1/8 teaspoon Dijon mustard
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons water
1 (12-oz) boneless beef top loin steak (New York strip, 1 inch thick)*

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill. Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle (or see cooks' note, below). Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water. Pat steak dry and season on both sides with salt and pepper. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare. Let stand10 minutes. Stir sauce and serve with steak.

Cooks' note:
??? Sauce can also be whisked together in a small bowl. Mince and mash garlic to a paste with a pinch of salt before adding to bowl.

* Also called "Kansas City" or "ambassador" steak.



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Publisher's Choice...





MEXICAN CHEESECAKE

(See web version of newsletter for photo!)

Just looking at this pretty, flavor-packed savory cheesecake makes us want to shout Ol?©!

1/2 cup Gold Medal?® all-purpose flour
3 tablespoons butter or margarine, softened
1 egg yolk
2 packages (8 ounces each) cream cheese, softened
1 envelope (1.25 ounces) Old El Paso?® taco seasoning mix
3 eggs
2 cups shredded Cheddar cheese (8 ounces)
1 can (4.5 ounces) Old El Paso?® chopped green chiles, undrained
1 cup sour cream
Crackers, if desired

1. Move oven rack to lowest position. Heat oven to 400??F. Lightly grease springform pan, 9x3 inches.

2. Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.

3. Reduce oven temperature to 350??F . Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust.

4. Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.

1 Serving: Calories 195 (Calories from Fat 155); Fat 17g (Saturated 10g); Cholesterol 90mg; Sodium 260mg; Potassium 90mg; Carbohydrate 5g (Dietary Fiber 0g); Protein 6g
% Daily Value: Vitamin A 16%; Vitamin C 2%; Vitamin D 2%; Calcium 10%; Iron 4%; Folic Acid 4%
Diet Exchanges: 1 High-Fat Meat; 1 Vegetable; 1 1/2 Fat

Do-Ahead
Make this savory, serve-a-crowd cheesecake up to 2 days ahead; cover tightly and refrigerate.

Special Touch
Add a celebratory touch when you garnish this cheesy appetizer with fresh cilantro sprigs or other greens.

Success Hint
For the creamiest, smoothest cheesecake, use regular cream cheese. Fat-free cream cheese can give the cheesecake a dry, crumbly texture.

Source: Betty Crocker Kitchens< 16416/31736_B00004RC47.01.MZZZZZZZ.jpg s.amazon.com/images/P/B00004RC47.01.MZZZZZZZ.jpg">
Kaiser Bakeware Noblesse 9-Inch Nonstick Springform Pan
Price: $19.99
This item ships for FREE with Super Saver Shipping.








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