Publisher's Desk...
Oh, boy. What weather we had overnight! There was heavy intermittent rain,
power outages, downed trees, automobile accidents, etc., all of which accompany
bad weather. The weather has so much impact when working for a police agency.
The directions state to "add water for instant chaos". 911 goes berserk for a
while with calls of "when will the lights come back on?" I am grateful for there
being no serious injuries (although a few cars had to be towed; rental car
business will be brisk) and that the 12 hours flew by. I am also thankful that I
had a job to go to and a home to return to afterwards.
We have a really good issue today, filled with recipes using five ingredients
or less. I thank all who helped make it possible and the generous gift of
time in sending recipes. I know, first hand, how much time is expended in
sending in even one recipe yet so many sent in many. These particular recipes
will help so many people who need some fresh additions to their family's eating
repertoire. I have found many that will ensure that my kids get a home-cooked
meal when time (or the state of my pantry) necessitates a quick-to-fix meal. I
also have a special, if not unusual, Did You Know? section today. Take
the time to read this very personal addition to today's issue.
Well, the weather has calmed down and I will seek some rest soon. I hope your
day is a good one and that you will join me here tomorrow for another generous
helping of A to Z Recipes.
"It is a requirement that items sent for posting NOT be from other newsletters."
(To see web version of newsletter click
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Enjoy!
Ramblings...
This Day
They say take a chance
Live life on the edge
Never look back
Look forward instead
Don't worry, be happy
To thine own self be true
Live life to the fullest
Do what you must do
Live in the present
Let go of the past
Give it all you've got
Make the good times last
Stop and smell the roses
Give each person a smile
'Tis the first day of your life
So make it worthwhile
Yet, some of us hear this
And still wake up everyday
Wanting more out of life
But not paving the way
Until at last we are rattled
What if what they say should be true?
Today's just a present
That's been given to you
It can be gone in an instant
It could be taken away
So, take good care not to miss out
On what you could do with this day.
~ Elizabeth Parillo
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Did You Know?...
This is an unusual "did you know?" text. I may post it from time to time
(through Mother's Day) so that everyone will have a chance to read it...
I'll bet you know that Mothers, when asked what would make their Mother's Day
perfect, usually say "Oh, just to spend time with my children".
I'll bet you know when women have a birthday and are asked what would make their
birthday perfect, they will say "Oh, nothing...I have everything!".
Yes, I know because I am a Mother and I (unfortunately!) have birthdays every
year. And I normally proffer those canned responses when asked those questions.
But, did you know that many of us don't always respond in the most honest way?
We don't want to inconvenience our children, friends, etc. Even when we'd
like to respond with "Oh! I'd like some cologne" or "You know that gold-leaf
mirror I've been eying would be perfect in the dining room".
Well my a2z family and friends...this Mother's Day (May 9th) is MY birthday. I
will be 52. And I want to honestly share my "wish list" with you:
#1 I would like for you to vote. Every day through May 9th. It costs nothing and
would make my Mother's Day perfect. Every family has a mother and it would
appear that I am the mother of this "family".
#2 I would like for you to invite at least one friend to join A to Z Recipes as
a subscriber. It costs nothing and would make my birthday perfect. Friends often
do things for friends' birthdays and I consider YOU my friend.
So, there you have it. Just as with my efforts here for you daily, I don't do
things half-way.? I go all the way or not at all.? And if my a2z
family fulfills my "wish list",? May 9th will not only be perfect, YOU will
have been a part of making A to Z Recipes a success. Now, I'll bet you didn't know that!
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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.
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
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Crazy Corner...
A Letter From Your Daughter?
A mother enters her daughter's bedroom and sees a letter over the bed. With the worst premonition, she reads it, with trembling hands:?
It is with great regret and sorrow that I'm telling you that I eloped with my new boyfriend.?
I found real passion and he is so nice, with all his piercing and tattoos and his big motorcycle.?
But it's not only that mom, I'm pregnant and Ahmed said that we will be very happy in his trailer in the woods.
He wants to have many more children with me and that's one of my dreams.?
I've learned that marijuana doesn't hurt anyone and we'll be growing it for us and his friends, who are providing us with all the cocaine and ecstasies we may want.?
In the meantime, we'll pray for the science to find the AIDS cure, for Ahmed to get better, he deserves it.?
Don't worry Mom, I'm 15 years old now and I know how to take care of myself.?
Some day I'll visit for you to know your grandchildren.
Your daughter,?
Judith?
PS: Mom, it's not true. I'm at the neighbor's house. I just wanted to show you that there are worse things in life than the school's report card that's in my desk's drawer...I love you!
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Love is not blind.
That's why they make lingerie...
How Can I Help?...
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For more information on the "Amazon Honor System", or to make your April 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!
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To make cash donations using other methods, click here.
Theme Favorites...
MINTY RAZZLE DAZZLE BODY GEL
~Submitted by Game, Bucks County, PA
To add sparkle to your skin on special evenings, not for consumption!
1/8 cup aloe vera gel
1 t. glycerin
1 t. purified water
3 drops peppermint essential oil
1/4 t. pale green mica dust
Combine aloe vera gel, glycerin, purified water and essential oil in a small
bowl and stir. Add mica dust and stir for a few minutes until well blended.
Mixture will resemble liquid metal. You can always use your own favorite
essential oil instead of the mint. Smooth this glitzy, mint scented gel onto the
skin for instant sparkle and shine. It's made with gentle aloe vera gel,
glycerin, and lots of pure, natural sparkles.
MINUTE APPLE TART
~Submitted by Maggie, TX
This fabulous recipe comes from a great fiction/recipe book: The Faux Gourmet by Juli Huss. It's a hilarious account of one woman's search for love and learning to take care of herself by cooking good food. This tart uses three ingredients and I love it.
1 sheet frozen puff pastry, thawed
2 Granny smith apples, cored and sliced paper thin
1/2 cup apricot jam or preserves
Roll pastry onto a well floured surface and cut into 3" squares. Prick the pastry with a fork and coat each with a spoonful of apricot jam. Fan the apple slices over the jam, arranged nicely. Put the tarts on an ungreased cookie sheet.
Bake at 350 degrees for 10-12 minutes, until the apple slices are crisp-tender and the pastry is golden brown. Try serving these hot, with vanilla ice cream!
POPCORN BARS
Makes 3 to 4 dozen bars
~Submitted by Larry Holmes, Ontario, Canada
10 cups popped popcorn
1 cup salted Spanish peanuts
1/3 cup butter
4 cups miniature marshmallows
1 package (6-ounce) butterscotch pieces
Lightly grease 13" x 9" pan. In large bowl combine popcorn and peanuts. In top
of double boiler, melt butter and marshmallows. Stir in butterscotch pieces
until melted. Pour marshmallow mixture over popcorn; mix well.
Press into prepared pan. Chill; cut into bars.
COCONUT DROPS CANDY
~Submitted by Maggie, TX
This easy candy recipe tastes better than the packaged store bought kind!
2 cups flaked coconut
2 Tbsp. butter, softened
1 Tbsp. milk
12 oz. pkg. milk chocolate chips
6 oz. pkg. semisweet chocolate chips
In small bowl, combine coconut, butter and milk. You may need to add more milk if necessary so mixture holds together, depending on the moisture content in the coconut. Form into 1" balls and place on waxed paper.
Melt chocolate chips in microwave on MEDIUM power, stirring every minute. Let cool slightly. Dip coconut balls in chocolate, place on waxed paper. Refrigerate to harden chocolate. Store tightly covered in the refrigerator. Makes about 24 candies.
CORN PUDDING
~Submitted by Jessica, Corfu, Greece
2 cups green corn cut from cob
1 zucchini, diced
1 small green pepper, diced
2 tablespoons shelled sunflower seeds or shelled roasted pi?±on nuts, finely
chopped
Blend or mash all ingredients together until milky. Bring to boil and simmer
until mixture reaches a pudding-like consistency. Serve hot with butter or chile
sauce.
FASTEST CHEESECAKE
~Submitted by Maggie, TX
1 8-oz. package cream cheese, softened
1 14-oz. can chocolate sweetened condensed milk (NOT evaporated)
1 purchased graham cracker crust
In medium bowl beat cream cheese until smooth and fluffy. Add chocolate flavored sweetened condensed milk and mix until very well combined. Pour into graham cracker crust and chill.?
If you want to cheat, you can top this with cherry canned fruit pie filling. 8 servings.
MY HAWAIIN CARROTS
~Submitted by Shirley, Bellingham, WA
Cook till tender then drain:
1 pound baby carrots
Add the following to a non-stick fry pan:
4 oz. butter
1/4 c. brown sugar
1-2 tsp fresh grated ginger
Add carrots to the hot butter mixture and cook them 5 minutes more. Serve.
This was served to me when I visited the Islands and it is my family's most
requested veggie. Feel free to cook more carrots or if you are watching fats a
little can be cut back but not much as it needs it.
ICE CREAM PIE
~Submitted by Maggie, TX
This super easy recipe can be varied using any flavor of ice cream, topping, or pie crust that you want. Just be sure to take it out of the freezer for about half an hour before serving so it's soft enough to slice.?
1 prepared graham cracker or cookie crumb crust
3 cups any flavor ice cream or sorbet, slightly softened
1 cup hot fudge sauce or butterscotch sauce or strawberry sauce
Layer scoops of ice cream with sauce in the pie crust. Cover tightly and freeze until firm, at least 4 hours. Serve with additional toppings, whipped cream, nuts, cherries, etc. if desired. 8 servings.
BACON-WRAPPED MUSSELS
~Submitted by Robyn, Gold Coast, Australia
Mussels may be prepared up to 12 hours ahead.
750g mussels
5 bacon rashers
?? cup oil
1 tsp grated lemon rind
Scrub and beard mussels. Bring a large pan of water to the boil, add mussels,
remove from pan as soon as shells open, discard any unopened shells. Remove
mussel meat from shells. Cut bacon in half crossways, then lengthways. Wrap
mussels in bacon, secure bacon with toothpicks. Combine oil and lemon rind in
bowl with mussels, mix well. Barbecue or grill mussels over high heat on both
sides until bacon is crisp. Serve immediately.
Makes about 20
SMOKED TURKEY AND ASPARAGUS SALAD
~Submitted by Maggie, TX
1/2 pound fresh asparagus, cut into 2" pieces
2 cups strawberries, sliced
1-1/2 cups cubed smoked turkey breast
1 8-oz. can pineapple chunks, drained, reserving liquid
2 Tbsp. honey
Cook asparagus in rapidly boiling water for 3-5 minutes or until crisp tender. Drain and rinse with cold water. Combine with strawberries, turkey and pineapple chunks. In small bowl, combine 1/4 cup reserved pineapple liquid with honey and mix well. Pour over salad and toss gently. Serves 4?
Calories: 150
Fat: 2 grams
Sodium: 600 mg
Vitamin C: 130%
Source: Pillsbury's Picnics and Potlucks
CRANBERRY FREEZE
~Submitted by Larry Holmes, Ontario, Canada
Ideal accompaniment for pork or poultry feasts!
1 can (16 ounces) whole cranberry sauce
1 can (8 ?? ounces) crushed pineapple, drained
1 carton (8 ounces) sour cream or yogurt
?? cup chopped pecans
In medium bowl, combine all ingredients; mix well. Pour into 8-inch square pan
or ice cube tray and freeze until firm, about 2 hours. To serve, cut into
squares. If desired, garnish with pecan halves.
Makes 6 servings.
POTATOES GRAND MERE
~Submitted by Maggie, TX
This incredible recipe comes from The Dinah Shore Cookbook. It is quite perfect, and such a special, rich dish. BTW...you can buy a used copy for $0.99! Yepper! Under a buck!
6 peeled potatoes, cut into 1/8" slices
salt and white pepper to taste
2 cups heavy cream
1 Tbsp. Dijon mustard
2 garlic cloves, minced
1 Tbsp. butter 1/4 cup grated Parmesan cheese
Layer sliced potatoes in a 9x13" glass baking dish and season with salt and white pepper. Combine cream, mustard, garlic, and butter in heavy saucepan and heat just to the boiling point. Pour over potatoes. Cover and bake at 350 degrees for 1 hour. Remove cover and top with Parmesan cheese. Bake 30 minutes longer or until cheese is golden brown and potatoes are tender. Serve immediately. Serves 6 to 8.
FRY BREAD
~Submitted by Jessica, Corfu, Greece
4 cups white flour
1/2 teaspoon salt
1 tablespoon baking powder
Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until
dough is soft but not sticky. Shape dough into balls the size of a small peach.
Shape into patties by hand; dough should be about l/2 inch thick. Make a small
hole in the center of the round.
Fry one at a time in about l inch of hot lard or shortening in a heavy pan.
Brown on both sides. Drain on paper towels and serve hot with honey or jam.
GREEN BEAN CASSEROLE
~Submitted by Maggie, TX
28-oz. pkg. frozen cut green beans
1 onion, chopped
1 cup roasted red bell pepper strips
1/4 tsp. salt
10-oz. container refrigerated Alfredo sauce
1 2.5-oz. can French fried onions
Combine all ingredients except half of the French fried onions in a 4-6 quart slow cooker. Cover crock pot and cook on high for 3-4 hours, stirring after 1 hour. Just before serving, heat remaining French fried onions in a small skillet over medium heat for 2-3 minutes, stirring constantly. Stir casserole and sprinkle with heated onions. 10 1/2 cup servings?
Calories: 160
Fat: 9 grams
Sodium: 310 mg
Source: Pillsbury Doughboy Slow
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MOM'S PORK CASSEROLE
~Submitted by Rosemarie, Kansas City, MO
This is a recipe I grew up with -- again, origin unknown.
4-6 lean bone in pork chops
2-3 C sliced potatoes -- peeled or unpeeled
1 can cream of mushroom or celery soup - we prefer celery
1/2 soup can of white wine
1-2 sliced onions - I use 2 as we like onions
Brown chops on both sides in skillet. In greased 2 quart casserole layer
potatoes and onions. Season with salt and pepper to taste. Place pork chops on
top. Pour combined soup and wine over all. Bake at 350 for 1 hour covered,
uncover and bake until bubbly and pork chops are tender.
CARAMEL CRISP MARSHMALLOWS
~Submitted by Maggie, TX
24 marshmallows
1 cup thick caramel ice cream topping
2-3 cups Rice Krispies cereal
Pierce each marshmallow with a toothpick. Holding the marshmallows by the toothpick, spoon ice cream topping over each, then roll in the cereal to coat. Set on waxed paper and refrigerate to set. Makes 24.
CREAMY AVOCADO DIP
~Submitted by Robyn, Gold Coast, Australia
1 avocado
300g carton sour cream
?? cup grated tasty cheese
?? tsp chili powder
2 tsp lemon juice
Blend or process all ingredients until smooth, cover refrigerate until serving.
Serve with savory biscuits and fresh vegetables.
CARROT-RAISIN SALAD
~Submitted by Larry Holmes, Ontario, Canada
4 medium carrots, shredded
?? cup raisins
1/3 cup mayonnaise or salad dressing
1 teaspoon lemon juice
1 teaspoon celery salt, if desired
In serving bowl, combine all ingredients. Chill until served.
Makes 4 to 5 servings.
ITALIAN CHICKEN
~Submitted by Mary, Nashville, TN
4 boneless skinless chicken breasts (1 pound)
1 cup Italian Salad dressing
2 tbsp grated Parmesan cheese
1/4 tsp salt, optional
Minced fresh parsley
Place chicken in a greased 9" square baking dish. Drizzle with salad dressing;
sprinkle with Parmesan cheese and salt if desired. Bake, uncovered, at 375F for
20-25 minutes or until chicken juices run clear. Sprinkle with parsley.
Yield: 4 servings.
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Heart Healthy...
TERIYAKI-GINGER PORK TENDERLOIN
Makes 4 servings
~Submitted by Pat, Auburn, WA
1 pork tenderloin, trimmed (1-pound)
1-1/2 Tbsp. roasted garlic or regular teriyaki sauce
1-1/2 tsp. cornstarch
1/4 tsp. ground ginger
1 6-ounce can pineapple juice
Cut tenderloin into 1/2-inch-thick slices; flatten slices with palm of hand.
Coat a large non-stick skillet with cooking spray; place over medium-high heat
until hot. Add pork, and cook 3 minutes on each side or until browned.
Combine teriyaki sauce and remaining 3 ingredients, stirring well. Add to pork
in skillet. Bring to a boil; reduce heat, and simmer 3 minutes. Remove pork from
skillet, and spoon sauce over pork.
Nutrition information: Weight Watchers 3 points
Exchanges: 1/2 Starch; 3 Very Lean Meat
161 calories; 7.8 g carbohydrate; 3.0 g fat (1.0 g saturated); 0.1 g fiber; 24.3
g protein; 74 mg cholesterol; 293 mg sodium; 14 mg calcium; 1.5 mg iron
Source: Weight Watchers 5 Ingredient 15 Mi
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-A3SGRIZA5NJVG6._PE_PI_SCMZZZZZZZ_.jpg">
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For Two...
BAKED BEANS AND KIELBASA
~Submitted by Skirnir, Waukesha, WI
1 can of baked beans (28 oz.)
1/2 pound of smoked sausage, cut into coins
1/2 tablespoon Italian seasoning blend
1/8 to 1/4 teaspoon of cayenne
Put baked beans, smoked sausage in coins and seasonings into a pan.
Cook on medium to medium low (a high simmer) for about 20 minutes to allow
flavors to meld and heat throughout. Serve with a good bread.
Makes 3 servings.
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Publisher's Choice...
ROAST CHICKEN WITH VEGETABLES
(See web version of newsletter for
photo!)
Roasting a whole chicken with sweet potatoes, onion, and an apple means deliciously flavored accompaniments are ready when the chicken is. If you use a larger pan, the vegetables may brown more quickly, so check and remove them when they are tender.?
Serving: Yields: 4 main-dish servings
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
1 whole chicken (about 3 1/2 pounds)
2 medium sweet potatoes (about 10 ounces each), unpeeled and each cut into 8 wedges
1 jumbo onion (1 pound), cut into 8 wedges
1 Golden Delicious apple, unpeeled, cored and cut into 8 wedges
2 tablespoons orange marmalade
1. Preheat oven to 450 degrees F. Remove giblets and neck from chicken; refrigerate for use another day. Tie legs together if you like.
2. With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place.?
3. Place chicken, breast side up, on small rack in medium roasting pan (15 1/2 inches by 10 1/2 inches). Place sweet-potato and onion wedges around rack in pan. Rub chicken with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Sprinkle vegetables with 1/4 teaspoon salt. Roast chicken and vegetables 40 minutes. Remove pan from oven; tilt chicken to drain juices from cavity onto vegetables. Add apple wedges to pan.
4. Return pan with chicken, vegetables, and apple wedges to oven; roast 15 minutes longer. Brush chicken with marmalade; roast 5 minutes longer or until vegetables and apples are tender and juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh next to body reaches 175 to 180 degrees F.
5. Place chicken on warm large platter; spoon vegetable mixture around chicken. Remove skin from chicken before eating if you like.
Each serving without skin: About 470 calories, 39 g protein, 47 g carbohydrate, 15 g total fat (4 g saturated), 7 g fiber, 113 mg cholesterol, 535 mg sodium.
Based on individual serving.
Calories: 470
Total Fat: 15.0 g
Saturated Fat: 4.0 g
Cholesterol: 113.0 mg
Sodium: 535 mg
Carbohydrates: 47 g
Fiber: 7.00 g
Protein: 39.0 g
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