Publisher's Desk...
Good morning to one and all. I hope this finds you well. As for me, I am taking the antibiotics for my abscessed wisdom tooth and a pain killer. I truly hope the antibiotic is working better than the pain killer. This has been no fun. I will have the tooth extracted Wednesday of next week but only after the infection is gone. My computer came back from the shop repaired and (now) with a clean bill of health. Seems the last place I took it to for repairs replaced the power source with one far too small for this computer??™s needs. That one blew and had to be replaced. This time we went with one large enough to handle what it needs and all should be fine. The expense the past few days is something for which I was not prepared, and will affect my family??™s vacation plans for next month.
I am not sure to what degree, but hope to still go.
We have a great issue for you today. The recipes are absolute keepers, the jokes funny, and there are other helpful materials. We have a piece written by a2z'er William Pelchat in Ramblings that is an excellent read. There's also a helpful article in Did You Know? written by a2z'er Stoney that will serve useful when you prepare his recipe BASIC SEMI-SWEET WHITE BREAD (I am definitely going to try that one). There's a request for clarification on a recipe from Margee in the Mail Box, too. And from Jessica comes her "signature" Cheesecake, JESSICA'S CHEESECAKE WITH CHERRY SAUCE (another must-try for me).? I mention this as she is here in the States on holiday yet took the time to share a recipe with us. My thanks to all who helped make this issue possible.
I hope you have a great day and, God willing, we'll see you right here tomorrow.
FYI: I received a few recipes for daily issues as well as a few more for the monthly issue. I am grateful to all who sent recipes my way. Your participation will help a2z continue to be a quality publication, filled with all sorts of goodies for sharing.
"It is a requirement that items sent for posting NOT be from other newsletters."
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Enjoy!
Ramblings...
Philosophical Promenade
Written and shared with a2z by William Pelchat
What I have learned at some point of this life,
In this realm of pleasure??¦and also strife,
Is that the ultimate goal that our bodies desire,
A goal called happiness, announced by Saint Thomas Aquinas, a friar:
But I wonder still if the goal is worth the effort.
I have often said, to many a soul,
That this is indeed life's goal,
As my teacher taught many years gone past,
Which I accepted, at face value at best:
At the time it seemed so universally simple.
Yet now I have reason to revisit this view,
Not with pompous attitude, and with no great ado,
For the fact of the matter is now patently clear,
That to achieve this goal brings much pain, I fear:
One must suffer a lifetime to attain this goal.
This brings me to view my life on this plane,
On this side of the magic mirror pane,
For I have seen both sides of a continuous existence,
An existence that is a continual present tense:
For death, in my eyes, is but a word born of ignorance.
In all humility I am forced to question,
How many people have seen this view of redemption,
A redemption not attained from a soul-saving deed,
But rather from one's hope and belief in some obscure creed:
I have been here and there - death is not the end.
Death is a view and a reality, I suppose,
To help understand the bodies that decompose,
Yet I have seen for myself the real truth,
That a lesson I learned when I was a youth:
Life that is our spirit which never ages nor dies.
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Did You Know?...
About Baking Powder...
Shared by Stoney, Mount Hope, WV
The quality of your baking powder is so important to the success of your bread.
Old baking powder is not as effective as fresh because although dry chemicals
react with each other slowly, the basic reaction of baking powder (cream of
tartar with baking soda to produce carbon dioxide which bubbles out and lightens
your bread) does, over time, weaken your baking powder. I like to make baking
powder from the separate ingredients as I use it. This gives much better
consistency in results.
The problem is that most recipes are written for "average" baking powder so when
you use this recipe you must be careful not to use too much or you will have an
oven full. But I think it's worth the effort. For example, my recipe for Basic
Semi-Sweet White Bread calls for 2 teaspoons baking powder. I found that 1 ??
times the baking powder recipe works best for me. Again, I encourage you to
experiment.
Also, if you are on a low sodium diet it is no problem to leave the salt out.
You still get sodium in the baking soda although the cream of tartar contains
potassium.
Baking Powder
2 tsp cream of tartar
1 tsp bicarbonate of soda (baking soda)
?? tsp salt
per cup of flour
Source: Stoney's Recipe Book
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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.
The Wrap For Hotdog recipe in today's issue sounds delicious (I love
corndogs and pigs in a blanket), but the assembly and cooking instructions are
missing.
Could you find out?
Thank you,
Margee Lee
Margee, I asked Kel for clarification and she replied immediately with this:
Sorry about the confusion, sometimes I forget some people aren't used to cooking (this)
and need a whole lot more clarification. Hope this is clearer as I usually
just make it and like you said "wing it". I sometimes add jalapenos and chorizo
and make a Mexican dog and serve with salsa. There is so much you can do with
this.
Have a great day.
Kel
BISCUIT MIX
Makes 13 cups
This can be used for waffles, pancakes, biscuits, and as a coating for chicken.
Use it for anything for which you use a product like Bisquick.
9 cups sifted flour
1/3 cup baking powder
1 cup plus 2 tablespoons powdered milk
4 teaspoons salt
1 3/4 cups vegetable shortening
Sift all dry ingredients. Cut shortening into flour until mixture resembles
coarse cornmeal. Store well covered, in cool, dry place.
PANCAKES
Approximately twelve 4-inch pancakes
2 cups biscuit mix
2 eggs
1 cup milk
Combine and beat until smooth. Bake pancakes on hot greased griddle until golden
on both sides.
Note: To make fruit pancakes, add 1 cup blueberries, sliced strawberries, diced
bananas or diced peaches to batter after it has been beaten.
WAFFLES
Three 9-inch waffles
2 cups biscuit mix
2 tablespoons oil
1 egg
1 1/2 cups milk
Combine ingredients and beat until smooth. Bake according to directions on
waffle maker.
WRAP FOR HOT DOGS
Enough for 10 hot dogs, bratwurst or sausages
1 cup biscuit mix
1/4 cup cold water
For onion flavor:
Mix 1 1/2 teaspoons dried minced onion with water and allow to sit for 2 minutes
then mix with biscuit mix. Form into a ball. Knead a few times
and roll out into 71/2-x 8-inch rectangle. Cut into 10 rectangles.
For barbecue flavor:
Brush 2 tablespoons barbecue sauce over rolled-out dough.
For pizza flavor:
Combine 1/8 teaspoon garlic powder, 1 1/2 teaspoons dried minced onion,
1/8 teaspoon oregano and 1 teaspoon dried parsley. Add to water and
allow to sit for 2 minutes. Add to biscuit mix. Roll out as above
For cheese flavor:
Sprinkle 1/2 cup grated over rolled-out dough before rolling up the dogs
For all of the wraps, place the dog in at the end of the long side of the dough,
wrap as you would a cigar, making sure the seam in on the bottom. Place on a
lightly sprayed sheet pan. Bake at 350 until golden brown and cooked through,
about 25-35 minutes, depending on your oven. Serve with any dip of your choice.
I also forgot to mention this wrap makes great breakfast roll ups, add 1/2 cup
sugar and increase water to a scant 1/3 cup; roll out and cut, place a sausage
link and roll up as above. Can also place lightly scrambled egg onto dough
before a sausage link. If not using sugar, paint the dough with maple syrup
before the addition of the link. Since sausage links tend to be smaller than hot
dogs cut the dough accordingly. How many pieces you get depends on how thick you
roll the dough.
?
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Discussion Forum
A to Z Recipes Family Reunion Plans
My family is planning a road trip in late June and I'd love to meet some of you along the way. We will be driving to Florida (from the Houston, Texas area). We had wanted to take this trip last year and could not afford to (not that we can now, lol). Unfortunately, the person my children most wanted to see for the first time in their lives, their paternal grandfather, died a few weeks ago. I'd like to ensure that they see the remaining relatives while all enjoy good health. If you live near one of these cities, maybe some of us can finally meet, face to face.
How about a cup of coffee? Great! Let's meet! Here is my schedule for when and where I will be:
-Wednesday morning, June 23rd, Biloxi, MS
-Saturday morning, June 26th, Orlando, FL
-Tuesday morning, June 29th, New Orleans, LA
If you'd like to discuss this, make plans, offer some feedback, help me decide exactly where in each city to meet, you may do it right here and now.
I look forward to meeting with each of you and perhaps hearing what you have to say about us meeting in YOUR area next.
What about a catered affair one day? WOW!!!
Come on, folks. Let's chat...
Discuss a2z Family Reunion
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...
Fire Up That Grill!
What a perfect June theme topic. Yes, in most parts of the a2z world, the weather will be conducive to that all-time favorite type of cooking: outside on the grill. And, in honor of fathers everywhere, what better way to please his palate than stock up on some great recipes for him to prepare? Dads are not always the first to rush into the kitchen after a hard day at work and prepare dinner. But, on weekends when everyone is relaxed, he will fire up that grill and cook. It would be particularly nice of you were able to share some recipes your special dad actually uses, but also great if you simply want to send along some for all of us to enjoy. Your submissions can also include side dish recipes that are accompaniments to your favorite grilling recipes. Let's have a great June theme
by sending in some favorites today for when you Fire Up That Grill!
Note: Because the American holiday of Memorial Day is on May 31st and an ideal time to use your theme recipes, we will post the June theme while still in the month of May. And, we normally ask that only two recipes be submitted for theme issues. Because you may have some tasty side dishes for this theme, you may send those along with your two entree submissions. Ready, set, get firing!
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 (plus side dishes) 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 June's theme issue is Friday, May 28th.
Theme recipes must have subject: "Fire Up That Grill!" and will be posted on Sunday, May 30th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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MY favorite place to shop!
Crazy Corner...
Shared by Linda, CA...
- Mothers come in all shapes and sizes. For
example, an Italian Mother might chastise
her offspring for not eating by saying, "Eat
your dinner, or I'll kill you." A Jewish Mother
on the other hand would say, "Eat your
dinner, or I'll kill myself."
How To Tell If You're Over The Hill
Shared by Pam H., Swanton, OH
You no longer laugh at Preparation H commercials.
Your arms are almost too short to read the newspaper.
You buy shoes with crepe rubber soles.
The only reason you're still awake at 2 A.M. is indigestion.
People ask you what color your hair used to be.
You enjoy watching the news.
Your car must have four doors.
You no longer think of speed limits as a challenge.
You have a dream about prunes.
You browse the bran cereal section in the grocery store.
You start worrying when your supply of Ben Gay is low.
You think a CD is a certificate of deposit.
You have more than 2 pair of glasses.
You read the obituaries daily.
Your biggest concern when dancing is falling.
You enjoy hearing about other peoples operations.
You wear black socks with sandals.
You know all the warning signs of a heart attack.
If any of the above apply to you:
You Are Over The Hill send it to another old poop
Blonde Bride
Shared by Richard, Bradenton, FL
On the first day of their honeymoon, the blond bride slipped into a sexy but
sweet nightie and, with great anticipation, crawled into bed, only to find
that her new Catholic husband had settled down on the couch.
When she asked him why he was apparently not going to make love to her, he
replied, "Because it's Lent." Almost in tears, she remarked, "Well, that is
the most ridiculous thing I have ever heard! Who did you lend it to, and for
how long?
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
BASIC SEMI-SWEET WHITE BREAD
~Submitted by Stoney, Mount Hope, WV
I keep a copy of this recipe scotch-taped to the refrigerator ??“ my family likes
it so much.
Dry Ingredients:
2 cups unbleached flour
?? cup granulated sugar
2 tsp baking powder
?? tsp salt
Wet Ingredients:
2 eggs, beaten
1 cup milk (I use skim milk)
2 tbs vegetable oil
Preheat the oven to 350 ?°F.
Grease a medium-size loaf pan (I use solid vegetable shortening).
Mix together the dry ingredients.
Stir together the wet ingredients.
Combine the wet and dry ingredients very lightly. The batter will be runny. Pour
into greased medium-size loaf pan and bake at 350 ?°F for 40-60 minutes, (Test
with a toothpick.) Let the bread cool 10 minutes before removing it from the
pan. Cut into thick slices while still warm and serve with sweet butter.
(Please, this bread is too tasty for margarine.)
Source: Stoney??™s Recipe Book
Note: Please read the article in today's "Did You Know?" about baking powder
before you use this recipe.
JESSICA'S CHEESECAKE WITH CHERRY SAUCE
~Submitted by Jessica Corfu, Greece
This is my "signature" cheesecake. As I am currently visiting the U.S., my three
sons and my grandchildren I had to bring the recipe to the States with me in
order to satisfy my "fans".
The crust:
1 1/2 cup crushed Petit Beurre cookies (more or less or any plain butter
cookies. or chocolate cookies are good too)
4 Tablespoons melted unsalted butter (about)
?? t cinnamon
?? t nutmeg
?? c sugar
Combine in a bowl and mix well. (Sometimes I add crushed hazelnuts or walnuts.
Crushed pecans are good too.) Butter a 9 or 10 inch springform pan and pat the
crumbs over the bottom and about an inch up the sides. (I use wax paper and a
round-bottomed glass to press the crumbs in place.) Chill.
Preheat the oven to 325 F (or 165 C).
The cheesecake:
1 cup sugar
4 eggs separated (room temperature)
1 cup thick yogurt (or sour cream)
2 T flour
?? t salt
1 t vanilla
450 g (2 c. or 1 lb) cream cheese and ricotta (mixed, half and half-ish)
1 cup of white (Izmir) raisins (soaked in rum for at least 15 min. Better
overnight!)
Beat the egg yolks with an electric mixer until they are thick and pale. Add the
"sour cream", flour, salt, ?? c of the sugar, and the vanilla and beat
until well blended. Add the "cream cheese" and beat until smooth.
Beat the egg whites until foamy, and then gradually add the remaining ?? c sugar,
beating until the whites are stiff and shiny. Fold them into the cream
cheese mixture gently and add raisins (drained!) don't overstir.
Spoon onto crumb crust. Bake about 1 hour or till the center doesn't tremble
when the cake is gently shaken. Cool then chill in the fridge.
The thing to remember is that you can ad lib and usually the cake is pretty
forgiving. You can use mascarpone instead of the ricotta if you want.
(Actually you can use just about any soft mild cheese you want. I've used
cottage cheese too, just put it in the food processor to make it smoother
and adjust the yogurt/sour cream for texture.)
You can also make a cherry sauce to top the cheesecake...
CHERRY SAUCE
Cherry juice from 1 jar cherries
1 tbsp. cornstarch
1/2 c. sugar
1 tbsp. butter
1/2 tsp. vanilla
Mix all ingredients together in saucepan. Cook until thickened. Add cherries.
(Add a small splash of brandy, kirsch or framboise.) Serve warm
over cake.
LEMON-PINEAPPLE WHIP
~Submitted by Barbara, Chula Vista, CA
1 pkg. Lemon flavored gelatin
1 cup hot water
1/4 cup pineapple juice
4 tablespoons lemon juice
1 cup well drained crushed pineapple
1/2 cup heavy cream
Dissolve gelatin in hot water; add pineapple juice and 3 tablespoons of the
lemon juice; chill until mixture is syrupy. Fold in lemon juice to it; fold into
pudding. Pour into sherbet glasses and chill until firm.
Serves 6.
Source: SUNSET COOK BOOK OF FAVORITE RECIPES, Published 1949
RACK OF PORK & GARLIC SAUCE
WITH MAPLE GLAZED VEGETABLES
Makes 6 servings
~Submitted by Larry Holmes, Ontario, Canada
2 ?? pounds pork rib roast (7 - 8 bone) Frenched
12 garlic cloves, peeled
2 teaspoons each of parsley, thyme, rosemary chopped
?? teaspoon salt
?? teaspoon peppercorns, freshly ground
fresh vegetables (carrot, turnip, potato, parsnip, baby onion)
3 tablespoons pure maple syrup
1 tablespoon butter, melted
?? cup port (or marsala)
1 cup brown pork juice
?? pound butter, cold
?? teaspoon white pepper
fresh herbs for garnish
Cut a pocket through the center of the roast. Toss garlic cloves with the herbs
and insert in pocket. Season meat, place in 350?° F. oven for 1 ?? hours or until
the internal temperature reaches 150 - 160?° F. After 1 hour of cooking pour of 1
tablespoon of juice from roast. In a separate shallow baking dish, combine the 1
tablespoon reserved pan juice, maple syrup, melted butter and uniformly shaped
vegetables and place in the oven. Turn vegetables occasionally to brown evenly.
When roast is cooked, remove from pan, pour off excess fat. Deglaze pan with
wine, add 1 cup pork juice, reduce by half, stir in cold butter, season to
taste. Place roast on platter, surround with vegetables, garnish with sprigs of
parsley, rosemary and thyme. Carve at the table, serve with sauce.
GREEN GODDESS DRESSING
~Submitted in by Anita, Battle Ground, WA
2 cups mayonnaise
1 small can anchovy filets
3 finely chopped scallions
1 Tbs. Minced garlic
2 Tbs. Chopped parsley
1 Tbs. Lemon juice
?? cup tarragon vinegar
Salt and Pepper
?? cup sour cream or yogurt
Combine all ingredients until smooth and pleasant. Spoon over romaine lettuce
and top with shredded chicken, bay shrimp or lump crab meat.
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Heart Healthy...
FAST, EASY, LOW FAT, LOW CHOLESTEROL BURRITO
~Submitted by Treva, NC
Fast, easy, low fat, low cholesterol, and pretty darn good.
4- 10" flour tortillas
1/2-lb. lean ground beef
1 cp. chopped onion
1- (15 oz.) can black BEANS, drained
1- (10 oz.) can Rotel tomatoes w/green chiles, undrained
2 tsp. chili powder
chopped green onion (optional)
Wrap tortillas in foil and warm in 350 oven for 10 min. Cook beef and onion,
drain (I also rinse with water). Add all other ingredients, except for green
onions. Simmer, uncovered, for 5 min or desired consistency. Spoon onto
tortillas. Sprinkle with green onion, if desired.
Nutrition info per serving:
386 calories, 23g protein, 49g carbohydrate, 12g fat, 37mg cholesterol, 324mg
sodium, 635mg potassium.
Notes:
If you like crisp burritos, try spraying a baking pan and top of tortillas with
cooking spray.
Also great with low-fat cheese and low-fat sour cream.
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For Two...
MACARONI COMBO CASSEROLE
~Submitted by Jean, Syracuse, NY
1 cup uncooked macaroni of choice
1/8 pound shredded cheese of choice
1/8 pound ground ham
1 10 oz can cream of chicken soup
1/2 can water
2 hard-boiled eggs
1 tablespoon diced onion
Combine all of the ingredients and place in a small casserole dish. Bake at 350*
for 1 hour.
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Publisher's Choice...
SAUTEED VEGETABLES WITH CHILE-TAMARIND SAUCE
(See web version of newsletter for
photo!)
This appears at first glance to be a difficult recipe to prepare and with hard-to-find vegetables. I believe it is a keeper as most any vegetable similar in texture to those listed can be substituted. The sauce is
very good.
Sauce:
1 2-inch square tamarind with seeds* (from 7-ounce block)
1 cup peeled cubed kabocha squash
4 dried guajillo chiles**
1/2 cup water
1/4 cup finely chopped lemongrass (bottom 1 1/2 inches of about 4 peeled stalks)
1 tablespoon minced shallot
2 teaspoons finely chopped peeled fresh ginger
2 garlic cloves, minced
1 teaspoon (packed) grated lime peel
1 cup canned unsweetened coconut milk
2 tablespoons Thai fish sauce (nam pla)***
1 tablespoon golden brown sugar
Vegetables:
36 snow peas, strings removed
12 3-inch-long asparagus tops
5 Thai or Japanese eggplants, halved lengthwise, then cut crosswise
on diagonal into 1/2-inch-thick pieces
3 medium zucchini, trimmed, halved lengthwise, then cut crosswise
on diagonal into 1/2-inch-thick pieces
4 heads of baby bok choy, leaves separated from base
1/4 cup vegetable oil
For sauce:
Place tamarind square in small bowl. Cover with boiling water and let stand
until pulp softens, breaking apart occasionally with fork, about 45 minutes.
Using slotted spoon, transfer tamarind pulp with seeds to strainer set over
medium bowl. Press pulp through sieve, leaving seeds behind. Measure 2 teaspoons
pulp for sauce (discard remaining pulp).
Cook squash in medium saucepan of boiling salted water until tender, about 8
minutes. Drain squash. Return to same saucepan and mash to smooth puree.
Cook guajillo chiles in medium saucepan of boiling water until tender, about 15
minutes. Drain, cool, stem, and seed chiles. Place chiles in blender. Add 1/2
cup water, lemongrass, shallot, ginger, garlic, and lime peel. Puree until chile
paste is smooth. Transfer paste to medium saucepan. Whisk in coconut milk, fish
sauce, brown sugar, and 2 teaspoons tamarind pulp. Add kabocha squash puree and
bring to simmer, whisking often. Simmer until sauce is slightly thickened and
flavors blend, whisking occasionally, about 4 minutes. Season sauce to taste
with salt. (Can be made 3 days ahead. Cover and chill.)
For vegetables:
Bring medium pot of water to boil; salt generously. Add snow peas and cook just
until crisp-tender, about 15 seconds. Using large slotted spoon, transfer peas
to colander. Rinse with cold water and drain well. Repeat cooking, rinsing, and
draining with each remaining vegetable in separate batches in same pot of
boiling salted water until vegetables are just crisp-tender, about 1 minute for
asparagus, about 3 minutes for eggplant and zucchini, and about 1 minute for bok
choy leaves. Pat snow peas dry; cut on diagonal into thin strips. (Vegetables
can be made 2 hours ahead. Let stand at room temperature.)
Heat oil in heavy large pot over high heat. Add vegetables and toss until heated
through, about 4 minutes. Season vegetables with salt and pepper.
Bring sauce to simmer. Spoon 1/3 cup in center of each of 6 plates. Mound 1/16
of vegetables on each plate and serve.
*Tamarind is a legume with large brown seedpods. The pulp is used in Indian,
Thai, Caribbean, and Latin American cooking. The pulp is sold in block form and
is available at Indian markets.
**Guajillo chiles are maroon-colored, fairly hot dried chiles up to 6 inches
long and 1 1/2 inches wide. Available at Latin American markets and some
supermarkets.
***Found at Asian markets and in the Asian foods section of many supermarkets.
Makes 6 main-course servings.
Bon Appetit - September 2003
Chef Arun Sampanthavivat, Arun's, Chicago, IL
