Publisher's Desk...
What wonderful recipes we have gathered here in this issue today! We take very simple ingredients (and most of these use very few) and combine them to achieve some flavorful results. You will also have some fun in the other sections, particularly today's Crazy Corner.? I am so grateful to everyone who participated.
Speaking of participating, have you sent in a recipe lately to A to Z Recipes? I didn't think so. Maybe today is the day to take that few minutes to cut & paste a favorite or perhaps one you've snagged off the internet and are dying to try. Your input is so very important to the success of this publication. Most folks want to share recipes and many newsletters do not allow it. I encourage it!
Remember, this Friday is the final day to get your theme recipes submitted. The topic is "Recipes Mom Used to Make". We certainly need a few more and would love to hear from you. I still subscribe to a few newsletters and see many are standing at the plate with similar ideas (you heard it here first, though, lol). It is a fabulous way to pay tribute to the woman you hold dear. That woman may very well be your Grandmother, Mother-in-law, Aunt, etc. Come...share with us.
"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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The print is much larger and in bolder type for those with vision impairments, too.
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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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Enjoy!
Ramblings...
Gratitude
Shared by Linda, CA
"Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow."
~Melody Beattie~
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Betty Crocker Easy Family Dinners: Simple Recipes and Fun Ideas to Turn Meal Time to Quality Time
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Did You Know?...
Quick and Easy Breakfast Solutions
Looking for a fresh, new way to start the day? Think outside the
breadbox and beyond! Darlene Gingrich, Thomas' Break-xpert provides the
following 'menu' of mouth-watering morning solutions that include much more than just jams and syrup:
- Calling all cheese-lovers! Top an English Muffin with a slice of your
favorite cheese, add a slice of ham or bacon and toast open-faced under the
broiler until the cheese starts to melt. Gooey and good!
- Your own egg and muffin creation. Poached or scrambled eggs take just
seconds in the microwave and make the perfect partner to an English Muffin.
Include a spoonful of salsa to add a zesty twist!
- Gourmet on the go. Package one or two Fresh Waffles in plastic sandwich
bags and your favorite fruit topping in a reusable sealed container. Toast
the waffle once you get to work, top it off with your assortment of fruit and
enjoy decadence at your desk. Add a spoonful of fruit yogurt for a breakfast
parfait!
- Brie? Mais oui! Add sliced pears and Brie cheese to a toasted Fresh Waffle
for an alternative to syrup.
- Brown Betty made easy. Microwave sliced apples with brown sugar and a dab
of butter until warm. Serve over a hot fresh waffle.
- Pizza for breakfast! Who says you should only eat it at lunch? Top an
English Muffin with tomato sauce and all of your favorite toppings. Quick,
easy and nutritious, and fun for the kids to help.
Source - News Canada
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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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Audiovox D1500A 5" Portable DVD Player with Car Kit
This is a perfect choice for traveling with kids. As a matter of fact, my own children have been begging for one of these since they first came out (and were priced at over $600!). With an extended road trip planned for June, we may have to save up and purchase one of these. This one is my choice. Watch movies, listen to favorite music CDs...what a great (and peaceful!) idea.
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Crazy Corner...
Murder at Kroger's Grocery Store
Shared by Rosemarie, Kansas City, MO
Tired of constantly being broke and stuck in an unhappy marriage, a young husband decided to solve both problems by taking out a large insurance policy on his wife, with himself as the beneficiary, and arranging to have her killed.
A "friend of a friend" put him in touch with a nefarious underworld figure who went by the name of "Artie."
Artie explained to the husband that his going price for snuffing out a spouse was $5,000. The husband said he was willing to pay that amount but that he wouldn't have any cash on hand until he could collect his wife's insurance money.
Artie insisted on being paid something up front. The man opened up his wallet, displaying the single dollar bill that rested inside.
Artie sighed, rolled his eyes, and reluctantly agreed to accept the dollar as down payment for the dirty deed.
A few days later, Artie followed the man's wife to the local Kroger grocery store. There, he surprised her in the produce department and proceeded to strangle her with his gloved hands.
As the poor unsuspecting woman drew her last breath and slumped to the floor, the manager of the produce department stumbled unexpectedly onto the scene.
Unwilling to leave any witnesses behind, Artie had no choice but to strangle the produce manager as well.
Unknown to Artie, the entire proceedings were captured by hidden cameras and observed by the store's security guard, who immediately called the police.
Artie was caught and arrested before he could leave the store.
Under intense questioning at the police station, Artie revealed the sordid plan, including his financial arrangements with the hapless husband.
Next day in the newspaper, the headline declared:
ARTIE CHOKES TWO FOR A DOLLAR AT KROGER'S
!!!!!!!GOTCHA !!!!!!!!!!!!
Forgive Your Enemies...
Shared by Mary Jane, Stockton, CA
The preacher's Sunday sermon was "Forgive Your Enemies". He asked, how many have forgiven their enemies? About half held up their hands. He then repeated his question. Now about 80 percent held up their hands. He then repeated his question. All responded, except one elderly lady.
"Mrs. Jones, are you not willing to forgive your enemies?"
"I don't have any."
"Mrs. Jones, that is very unusual. How old are you?"
"Ninety-three." she replied. "Mrs. Jones, please come down in front and tell the congregation how a person who's lived for ninety-three years cannot have an enemy in the world."
The little sweetheart of a lady tottered down the aisle, and said:
"It's easy, I just outlived those bitches."
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
SOUTH AFRICAN SAMBAL
~Submitted by Tena, MO
2 cups grated carrots
2 cups grated apples
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon sugar
1/4 rice wine vinegar
1 1/2 teaspoon chopped fresh red chilies
Freshly ground black pepper, to taste
1/4 cup chopped cilantro
Toss carrots and apples with lemon juice and 1 teaspoon salt, let sit 1/2 hour, then squeeze with hands and discard any excess liquid. Combine with remaining ingredients and mix well. Allow to sit refrigerated for several hours before serving.
UGLY DUCKLING CAKE
~Submitted by Edna in Decatur, IL
1 yellow cake mix
1 16 oz can fruit cocktail with juice
2 eggs
1 cup coconut
1/2 cup brown sugar....reserved
Mix well and pour into a 9 X 13 greased and floured cake pan. Sprinkle brown sugar over top and bake at 325 for 45 minutes.
Topping:
1/2 cup brown sugar
1/2 cup butter or oleo
1/2 cup evaporated milk
Mix and boil 2 minutes. Add 1 1/3 cup coconut. Spoon over cake while hot.
SWEET TARRAGON MUSTARD
~Submitted by Larry Holmes, Ontario, Canada
?? cup white wine vinegar
2 1-ounce cans dry mustard (2/3 cup)
?? cup dry white wine
?? cup butter
1/3 cup sugar
1 teaspoon dried tarragon, crushed
?? teaspoon salt
4 egg yolks
In top of double boiler combine vinegar, mustard and wine. Cover and let stand at least 3 hours to mellow. Add butter, sugar, tarragon and salt. Cook and stir over boiling water until butter melts. Remove from heat; add egg yolks, one at a time, beating well after each. Cook and stir over boiling water until very thick (8 minutes). Transfer to jars. Cover. Chill.
Makes 2 ?? cups.
Directions: Store mustard in the refrigerator.
CHUCK STEAK MEAL IN FOIL
~Submitted by Beverly, IL
1 1/2 lb. chuck steak
4 potatoes
4 carrots
1 onion
2 stalks celery
1 jar 8 oz. mushrooms
1 can mushroom soup
1 envelope Lipton Onion Soup
Heat oven to 350 degrees, line big baking pan with tinfoil, enough to overlap when ready to bake.
Cute steak into four pieces, slice vegetables and place around steak in foil. Empty jar of mushrooms with juice. Mix mushroom soup with Lipton dry soup. Spread over ingredients in pan and add 3/4 cup water. Spread this mixture and fold over foil.
Bake for 1 1/2 hours.
BRANDIED PUMPKIN ICE CREAM PIE
~Submitted by Ann, FL
SOURCE: Cooking Light
YEAR: 1995
ISSUE: Nov/Dec PAGE: 146
INGREDIENTS FOR 8 SERVINGS:
1-1/2 cups graham cracker crumbs
1/2 teaspoon ground cinnamon
2 egg whites, lightly beaten
1 tablespoon water
Vegetable cooking spray
1 cup unsweetened canned pumpkin
1/3 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 tablespoons brandy (optional)
4 cups low-fat vanilla ice cream, softened
3 tablespoons chopped pecans, toasted
2 tablespoons malted milk powder
INSTRUCTIONS:
Combine the first 4 ingredients in a bowl; toss with a fork until moistened. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 10 minutes; let cool on a wire rack.
Combine pumpkin and next 5 ingredients (pumpkin through ginger) in a bowl; stir well. Stir in brandy, if desired. Fold in ice cream to create a marbled effect. Spoon pumpkin mixture into the prepared crust. Cover loosely, and freeze pie for 8 hours.
Place pie in refrigerator 20 minutes before serving to soften. Place pecans and malted milk powder in a food processor, and process until ground. Sprinkle the pecan mixture around edge of pie. Yield: 8 servings (serving size: 1 wedge).
NUTRITIONAL INFORMATION:
CALORIES 246 (26% from fat); PROTEIN 4.9g; FAT 7g (sat 2.4g, mono 2.7g, poly 1.2g); CARB 42.5g; FIBER 1.6g; CHOL 10mg; IRON 1.6mg; SODIUM 194mg; CALC 121mg
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Heart Healthy...
LOW-FAT STUFFED TUNA SHELLS WITH DILL SAUCE
~Submitted by Jean, Syracuse, NY
12 ounces jumbo shell macaroni
1 onion, diced
1 celery rib, chopped
1/4 cup fat free chicken broth
2 cups lite evaporated milk
3 Tablespoons unbleached flour
1 Tablespoon chopped fresh dill
pepper to taste
12 ounces fat free Swiss cheese
2 slices white bread
1/3 cup fat free ranch dressing
1 - 12 ounce can tuna packed in water
1. Preheat oven to 375?? F.
2. In large nonstick saucepan, prepare pasta according to package directions, drain and set aside.
3. In nonstick saucepan over high heat, saut?© onions and celery in broth for 5 minutes or until tender. Remove onion mixture and place in medium bowl.
4. Place milk, flour and spices in blender, mix on high for 1 minute.
5. In medium nonstick saucepan over medium heat, pour in milk mixture, stirring constantly until sauce thickens. Stir in cheese until blended.
6. Pour sauce in 11" x 7" nonstick baking dish.
7. In bowl with celery mixture, stir in bread torn into crumbs, ranch dressing and tuna.
8. Fill cooked shells with tuna mixture; arrange filled shells in sauce.
9. Cover and bake 20 to 25 minutes. Serve hot.
Makes 5 servings.
Calories 348; Fat 2.8 g; Fiber 2.6 g.
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For Two...
ORZO WITH TOMATOES AND ARUGULA
~Submitted by Jean, Syracuse, NY
Active time: 10 min
Start to finish: 25 min
1/4 cup orzo
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon balsamic vinegar plus additional to taste
1 small tomato, seeded and cut into 1/4-inch dice
1/2 cup coarsely chopped arugula
1 tablespoon thinly sliced fresh basil
1 tablespoon pine nuts, lightly toasted (optional)
Cook orzo in a 2- to 3-quart saucepan of boiling salted water until al dente, then drain well and transfer to a small bowl. Toss with oil and 1/2 teaspoon vinegar and cool to room temperature. Stir in tomato, arugula, basil, pine nuts (if using), and additional vinegar and salt and pepper to taste.
Makes 1 serving.
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Publisher's Choice...
GRILLED PORK CUTLETS WITH ZESTY MAPLE GLAZE
(See web version of newsletter for
photo!)
Who says that a BBQ has to be limited to hot dogs and hamburgers? Spice up your next cookout with the other white meat brushed with this sweet and sassy glaze.
a 1 lb. pork tenderloin
4 cups water
4 Tbsp. salt
3 Tbsp. pure maple syrup
2 Tbsp. chili powder
cooking spray or vegetable oil
Stir the water and salt together until the salt is dissolved. Place the pork in a large bowl and cover with salt water, making sure it is completely covered by brine. (Make another batch of salt water, if necessary) Marinate pork in the refrigerator for 24 hours.
Discard the brine and cut the pork diagonally into 3/4 inch cutlets. Place the cutlets between sheets of wax paper and flatten with the smooth end of a meat tenderizer until the cutlets are about 1/4 inch thick. Pat the pork dry and season with salt.
Combine the maple syrup and chili powder until well combined. Set aside, close to the grill. Lightly spray or brush each side of pork with cooking spray or oil. Grill the pork over glowing coals until just cooked through, 2 to 3 minutes, 5 to 6 inches over glowing coals OR 3 to 4 minutes, 7-8 inches over coals. Brush pork with glaze and grill 15 seconds more on each side. Remove from heat and serve immediately.
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