Publisher's Desk...
Good morning and welcome to your daily dose of A to Z Recipes. The
weekend is here and you'll find some great recipes in today's issue to prepare
for your family and friends. Lots of folks have more time for cooking on
weekends when schedules are more relaxed. There are quite a few here that are
perfect for such times. We have other goodies to make you laugh and think, too.
I hope you will enjoy the offerings and join me in thanking the a2z'ers who
helped make it possible for you:
Rusty, FL
Jean, Syracuse, NY
Lillian, FL
Ray, Australia
Maxine, PA & FL
Donna, TX
Helen H., N. Ft. Myers, FL
Pat T., Winnipeg, Canada
Brenda, AL
Barbara, Chula Vista, CA
Larry Holmes, Ontario, Canada
Please check the Mail Box for a message from Lillian in Florida.
Have a great day. Here's some food for thought:
Cooking is at once child's play and adult joy. And cooking done with care is an act of love.
-Craig Claiborne
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Enjoy!
Ramblings...
The Secret
Shared by Rusty, FL
One day, one friend asked another,
"How is it that you are always so happy?
You have so much energy,
and you never seem to get down."
With her eyes smiling, she said, "I know the Secret!"
"What secret is that?"
To which she replied, "I'll tell you all about it,
but you have to promise to share the Secret with others."
"The Secret is this:
I have learned there is little I can do in my
life that will make me truly happy.
I must depend on God to make me
happy and to meet my needs.
When a need arises in my life, I have to
trust God to supply according to HIS riches.
I have learned most of the time I don't need half
of what I think I do.
He has never let me down.
Since I learned that 'Secret', I am happy."
The questioner's first thought was,
"That's too simple!"
But upon reflecting over her own life
she recalled how she thought a bigger
house would make her happy, but it didn't!
She thought a better paying job would
make her happy, but it hadn't.
When did she realize her greatest happiness?
Sitting on the floor with her grandchildren,
playing games, eating pizza or reading a story,
a simple gift from God..
Now you know it too!
We can't depend on PEOPLE to make us happy.
Only GOD in His infinite wisdom can do that.
Trust HIM! And now I pass the Secret on to you!
So once you get it, what will you do?
YOU have to tell someone the Secret, too!
That GOD in His wisdom will take care of YOU!
?
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Farberware Colossal 12-Inch, 6-Quart Deep Nonstick Saute Pan
List Price: $29.99
Price: $23.99
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Did You Know?...
Hot Hints
Shared by Jean, Syracuse, NY
Never leave grease alone under a pilot because the grease will catch on fire.
Baking soda is the best defense against small kitchen fires - simply throw
baking soda at the base of the flames. Use caution when throwing baking soda at
grease as splashing could result in severe burns.
Outfit your kitchen with a fire extinguisher and teach everyone in the family
how to use it.
When a pan catches fire, if the lid to your pan is handy, use it to cover the
flames and suffocate the fire. Give the pan a chance to cool down before you
move it as movement may cause it to re-ignite.
Keep the number to the local fire department handy and teach everyone in the
family where it is. Call them immediately if you even suspect you can't control
the fire (911?).
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HELPFUL TOOLS
These are helpful tools; sites (not downloads) that you could add to your desk top.
Cooking Measurements
Here is a great site for help with cooking measurements:
http://www.baking911.com/howto_measure.htm
Cooking Units Converter
Converts metric, imperial, etc. units:
http://www.unitsconverter.net/
Recipe Quantity Calculator
This is a WONDERFUL tool, especially for those who cook for one or two:
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.asp
Great conversion tools on one website
Convert measurements, calculator, you name it FREE:
ConvertIt.com
Internet Acronym Finder
Ever see folks using abbreviations in emails and messaging and wonder what the heck they
are saying? This site will let you search for them by the actual acronym or definition:
http://www.acronymfinder.com/
Here is a huge list of internet acronyms (some are naughty!) on our web site:
http://www.a2zrecipes.net/Acronyms.html
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Chicago Metallic Professional Nonstick Roast Pan with Rack
Heavy Gauge Steel with Nonstick
Size/Capacity: 13 x 9 x 2.25-in.
Warranty: 25-yr
Price: $24.95
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.
NEW MAIL:
Subject : September get-together
Hi Maggie,
I just posted a message on
QT and wondered if
you might add a note in the mailbox to ask members to go into the
QT to read about
our get-together in September. I don??™t know how many read the messages there and
we??™d like for them to know what is going on with the group??™s plans.
Thanks for the help,
Lillian, FL
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Calphalon Contemporary Cutlery 8-Inch Slicing Knife
Fine craftsmanship and premium materials make Calphalon cutlery as outstanding as Calphalon pots and pans. This beautifully balanced, full-tang 8-inch slicing knife is constructed of a single forged piece of high carbon, no-stain, rust-resistant steel. The hand-ground blade holds a perfect edge that sharpens more readily than regular stainless steel. Contoured for comfort, the seamless handle will not absorb moisture, crack, or chip. Each Contemporary knife is etched on the end with its name and/or size, allowing quick identification when stored in a block. With its slender, slightly curved blade, this classic knife is perfect for slicing roast chicken and beef tenderloin. All Calphalon knives come with a lifetime warranty.
List Price: $44.00
Price: $25.99
You Save: $18.01 (41%)
This item ships for FREE with Super Saver Shipping.
Discussion Forum
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. To join in at QT (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
Also, the Florida Bunch are planning another A to Z Family Reunion in September. Guess who the "guest of honor" is? Go to the QT and find out!
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...
Chinese Recipes
Our theme recipe topic is Chinese. Chinese cooking is one of the greatest cuisines in the world ... and one of the most popular outside of its homeland. Chinese cooking is more of a style or method of cooking than an assortment of recipes. Basically, Chinese cooking is very simple and stir fry is one of the more popular methods of preparing Chinese dishes. Virtually any type of vegetable and meat, fowl or fish may be cooked in the Chinese style. It also lends itself well to those who cook for only one or two, as well as those on a special diet. I believe this will be a banner theme issue and welcome your participation. Personally, some of my favorite Chinese recipes include: Sweet & Sour Chicken, Mu Shu Pork, Chicken & Cashews, Stir-fried Rice, Spicy Cellophane Noodles, BBQ Pork Lo Mein, Kung
Pao Beef, Hot & Sour Soup, and so many more. Please take some time out to join in the fun of sharing recipes with your a2z family members in this special Chinese Recipes theme issue.
Here is the recipe submission 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 September's theme issue is Friday, August 27th.
Theme recipes must have subject: "Chinese Theme Recipes" and will be posted on Sunday, September 5th.
Please use this link: Chinese Theme Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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ZZZZZ.jpg">
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Crazy Corner...
Know Your Bible.
Shared by Ray, Australia
Here is a test of your biblical knowledge. See how many mistakes you can find.
Do you really believe you know your Holy Book????!!!!!
From a Catholic elementary school. Kids were asked questions about the Old and
New Testaments. The following statements about the bible were written by
children. They have not been retouched or corrected (ie, incorrect spelling has
been left in).
1. In the first book of the bible, Guinessis, God got tired of creating the
world, so he took the Sabbath off.
2. Adam and Eve were created from an apple tree. Noah's wife was called Joan of
Ark. Noah built an ark, which the animals come on to in pears.
3. Lot's wife was a pillar of salt by day, but a ball of fire by night.
4. The Jews were a proud people and throughout history they had trouble with the
unsympathetic Genitals.
5. Samson was a strongman who let himself be led astray by a Jezebel like
Delilah.
6. Samson slayed the Philistines with the axe of the Apostles.
7. Moses led the hebrews to the Red Sea, where they made unleavened bread which
is bread without any ingredients.
8. The Egyptians were all drowned in the dessert. Afterwards, Moses went up on
Mount Cyanide to get the ten ammendments.
9. The first commandment was when Eve told adam to eat the apple.
10. The seventh commandment is thou shalt not admit adultery.
11. Moses died before he ever reached Canada. Then Joshua led the Hebrews in the
battle of Geritol.
12. The greatest miracle in the Bible is when Joshua told his son to stand still
and he obeyed him.
13. David was a hebrew king skilled at playing the liar. He fought with the
Finklesteins, a race of people who lived in Biblical times.
14. Solomon, one of David's sons, had 300 wives and 700 porcupines.
15. When Mary heard that she was the mother of Jesus, she sang the Magna Carta.
16. When the three wise guys from the east side arrived, they found Jesus in the
manager.
17. Jesus was born because Mary had an immaculate contraption.
18. St John the blacksmith dumped water on his head.
19. Jesus enunciated the Golden Rule, which says to do one to others before they
do one to you. He also explained, "a man doth not live by sweat alone."
20. It was a miracle when Jesus rose from the dead and managed to get the
tombstone off the entrance.
21. The people who followed the lord were called the 12 decibels.
22. The epistles were the wives of the apostles.
23. One of the oppossums was St Matthew who was also a taximan.
24. St Paul cavorted to Christianity. He preached holy acrimony, which is
another name for marriage.
25. Christians have only one only one partner and that is Monotony
Ray-I went to Catholic schools all my life. Were there errors in the above?
LOL.
~Maggie
The Power of Prayer
Shared by Maxine, PA & FL
After starting a new diet, I altered my drive to work to avoid passing my
favorite bakery.
I accidentally drove by the bakery this morning and there in the window were a
host of goodies. I felt this was no accident, so I prayed, "Lord, it's up to
you....if you want me to have any of those delicious goodies, create a parking
place for me directly in front of the bakery."
And sure enough, He answered my prayer....on the eighth time around the block,
there it was!
Why Men Are Just Happier People
Shared by Jean, Syracuse, NY
What do you expect from such simple creatures?
Your last name stays put.
The garage is all yours.
Wedding plans take care of themselves.
Chocolate is just another snack.
You can be president.
You can never be pregnant.
You can wear a white T-shirt to a water park.
You can wear NO T-shirt to a water park.
Car mechanics tell you the truth.
The world is your urinal.
You never have to drive to another gas station restroom because this one is just
too icky.
You don't have to stop and think of which way to turn a nut on a bolt.
Same work, more pay.
Wrinkles add character.
Wedding dress -- $5000. Tux rental -- $100.
People never stare at your chest when you're talking to them
The occasional well-rendered belch is practically expected.
New shoes don't cut, blister, or mangle your feet.
One mood-all the time.
Phone conversations are over in 30 seconds flat.
You know stuff about tanks.
A five-day vacation requires only one suitcase.
You can open all your own jars.
You get extra credit for the slightest act of thoughtfulness.
If someone forgets to invite you, he or she can still be your friend.
Your underwear is $8.95 for three-pack.
Three pairs of shoes are more than enough.
You almost never have strap problems in public.
You are unable to see wrinkles in your clothes.
Everything on your face stays its original color.
The same hairstyle lasts for years, maybe decades.
You only have to shave your face and neck.
You can play with toys all your life.
Your belly usually hides your big hips.
One wallet and one pair of shoes one color for all seasons.
You can wear shorts no matter how your legs look.
You can "do" your nails with a pocketknife.
You have freedom of choice concerning growing a mustache.
You can do Christmas shopping for 25 relatives on December 24 in 25 minutes.
No wonder men are happier
?
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
EASY BAKED BEANS
~Submitted by Donna, TX
2 16 to 18 ounce cans pork and beans
3/4 cup brown sugar (packed)
1 teaspoon dry mustard
3 slices bacon, cut in pieces
1/2 cup catsup
1 chopped onion
Mix all ingredients and bake uncovered in 350 degree oven for 1 to 1 1/2 hours.
RED, WHITE & BLUE TRIFLE DESSERT
(PUNCH BOWL CAKE)
~Submitted by Helen H., N. Ft. Myers, FL
1 angel food cake (torn in pieces)
2 boxes Instant Pudding (any flavor)
1 can crushed Pineapple (drained)
2 cans Comstock cherry or strawberry pie filling or any flavor
1 large cool whip
Mix pudding as directed, and then layer in punch bowl in following order 1/2 of Cake
1/2 Pudding 1/2 Pineapple 1/2 Pie filling 1/2 Cool Whip 1/2 Cake 1/2 Pudding 1/2
Pineapple 1/2 Pie filling rest of Cool whip, can add nuts if you want.
Refrigerate.
RHUBARB CUSTARD CAKE
~Submitted by Pat T., Winnipeg, Canada
(TNT)
1 2 layer size yellow cake mix
4 cups chopped rhubarb
1 cup sugar
1 500 ml ( 1 pint) container whipping cream
Directions:
Preheat oven to 350??
Coat 9" x 13" cake pan with cooking spray (Pam)
Prepare cake mix according to package directions. Pour into pan.
Wash and chop rhubarb into 1" pieces and distribute as evenly as possible over
cake. Sprinkle 1 cup sugar over all. Pour whipping cream over top (Do Not whip).
Bake at 350?? for 50 to 60 minutes.
*Note:
Custard will form on the bottom of cake. Delicious.
MACARONI SALAD
~Submitted by Brenda, AL
Here is a Macaroni Salad that is really good and makes a big batch for
gatherings.
1 lb elbow macaroni
2 green onions, chopped
1/2 cup chopped green pepper
3/4 cup mayo or salad dressing
1 medium dill pickle or sweet relish
2 stalks chopped celery
3 chopped boiled eggs
salt and pepper to taste
Paprika
Cook macaroni according to package directions. Drain well. Mix in onion, green
pepper, celery, eggs, relish or pickle. Mix well. Add mayo and salt and pepper.
Mix well. Sprinkle paprika on top. Chill and serve cold.
CHOCOLATE CHIP CAKE
~Submitted by Barbara, Chula Vista, CA
Makes 8 to 10 servings
2 cups all purpose flour
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 1/4 cups milk
3 eggs
1/2 cup semisweet chocolate chips, finely chopped
1 1/2 teaspoons vanilla
1/4 cup finely chopped walnuts
Butterscotch Filling (recipe follows)
Chocolate Chip Glaze (recipe follows)
Preheat oven to 350 degrees F. Grease and flour two 9 inch round baking pans.
Combine all ingredients EXCEPT walnuts, Butterscotch Filling and Chocolate Glaze
in large bowl, mixing at low speed 30 seconds and scraping bowl constantly. Beat
at high speed 3 minutes, scraping bowl occasionally. Pour into prepared pans.
Bake 40 to 45 minutes or until wooden pick inserted into center comes out clean.
Cool completely on wire rack.
Spread 1 cake layer with Butterscotch Filling; sprinkle with walnuts. Top with
second cake layer and pour Chocolate Chip Glaze over top of cake. Garnish with
additional walnuts if desired.
BUTTERSCOTCH FILLING: Combine 1/2 cup packed light brown sugar, 1/4 cup
cornstarch and 1/4 teaspoon salt in medium saucepan. Add 1/2 cup water; cook
over medium heat until mixture comes to a boil, stirring constantly. Boil and
stir 1 minute. Stir in 1 tablespoon butter; cool.
CHOCOLATE CHIP GLAZE: Combine 1/2 cup semisweet chocolate chips, 2
tablespoons butter and 1 tablespoon light corn syrup in small saucepan. Cook
over low heat until chocolate melts, stirring constantly. Cool slightly.
TWO-IN-ONE STRAWBERRY CHARLOTTE
~Submitted by Lillian, FL
Source: ???Grit Cookbook??? celebrating 100 years, recipe dated May 29, 1955
1 envelope unflavored gelatin
2 Tbsp. cold water
1 ?? C. finely crushed strawberries
1 Tbsp. lemon juice
?? C. granulated sugar
1/8 tsp. salt
1 C. heavy cream, whipped
sugar wafers
Soften gelatin in cold water for 5 minutes. Place over boiling water in double
boiler, stir until dissolved. Blend in strawberries, lemon juice, sugar and
salt. When almost set, fold in whipped cream. Line a 1 qt. mold or casserole
with sugar wafers. Spoon in strawberry mixture. Chill several hours until firm.
Unmold at serving time and cut into 6 portions.
This is also very good with lady fingers instead of the sugar wafers. I think
that slices of pound cake would also work well.
FROGS' LEGS ROADHOUSE STYLE
(To Serve 4)
~Submitted by Larry Holmes, Ontario, Canada
2 cups milk
?? teaspoon salt
?? cup paprika
24 pairs frogs' legs, defrosted
if frozen, rinsed, patted dry
?? cup flour
vegetable oil for deep frying
Herb Mayonnaise:
1 cup mayonnaise
2 tablespoons finely chopped onion
1 tablespoon fresh lemon juice
?? cup finely cut fresh dill OR
1 tablespoon dried dill weed
2 tablespoons finely chopped fresh
parsley leaves
salt
freshly ground black pepper
First, prepare the Herb Mayonnaise: Combine the mayonnaise, onion, lemon juice,
dill and parsley. Add salt and pepper to taste. Set aside.
In large shallow bowl, mix the milk, salt and 2 tablespoons of the paprika. Soak
the frogs' legs in the mixture for about an hour. Stir the flour and
remaining paprika together and place them on a sheet of wax paper.
In a heavy 12-inch skillet, heat 2 inches of oil over high heat. Fry the frogs'
legs in two or three batches, by first dipping them in the flour, tapping off
any excess and placing them in the oil in one layer. Let the frogs' legs cook
for about 5 minutes, turning them once or twice with tongs and regulating the
heat so that they brown evenly. When they are golden, transfer them to paper
towels to drain.
Serve the frogs' legs hot, with the herb mayonnaise.
Note: Frogs' legs are picked up in the fingers for eating; no forks and knives
are necessary - or even desirable!
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Heart Healthy...
LEMON BAKED HALIBUT
Submitted by Larry Holmes, Ontario, Canada
6 6-ounce halibut steaks*, sliced in half lengthwise
3 medium bulbs fennel, trimmed and sliced
2/3 cup purified water
9 black or white peppercorns
Papaya Salsa:
?? cup cilantro leaves
1 cup cubed papaya
?? cup cubed red bell pepper
?? cup diced red onion
1 small jalapeno pepper, seeded and minced
2 tablespoons freshly squeeze lime juice
Marinade:
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated lemon zest
1 tablespoon olive oil
1 tablespoon grated fresh ginger
?? teaspoon freshly ground black pepper
?? cup minced fresh cilantro
Make the Salsa: Put the salsa ingredients in a small bowl, mixing with a spoon
until everything is thoroughly melded in. Cover and refrigerate until you are
ready to use.
Make the Marinade: Stir together the lemon juice, zest, oil, ginger, pepper, and
cilantro in a bowl. Let the flavors mingle together for at least 2 hours,
covered, in the refrigerator.
After 2 hours, put the fish in a baking dish; pour the marinade evenly over it,
and let it sit for 20 - 30 minutes, covered in the refrigerator.
Preheat the oven to 400?° F.
Meanwhile, cook the fennel in the water with the peppercorns in a large,
flameproof saut?© pan, covered, over high heat for about 6 - 8 minutes, until
just tender, add liquid if necessary. Remove from heat.
Remove halibut steaks from the refrigerator and bake them for 5 minutes on each
side. The halibut should be flaky and white.
Arrange portions of the fennel on each of 6 plates, put the halibut on top, and
spoon a tablespoons of Papaya Salsa on the fish.
Red snapper and sea bass are excellent alternatives to halibut.
Serves 6:
Per serving: Calories: 322; Fat: 7.1 g; (saturated fat: 1 g); (20.2% of calories
from fat); Protein: 39.6 g; Carbohydrates: 24.4 g; Cholesterol: 54 mg; Fiber:
7.9 g.
Source: The Healthy Kitchen, by Andrew Weir, M.D., and Rosie Daley Recipe
created by Rosie Daley
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For Two...
SAUTEED SCALLOPS
~Submitted by Jean, Syracuse, NY
For 1--
1/4 cup scallops
salt and pepper
2 tsp. butter
1/2 Garlic clove, minced
2 tbs. white wine
l tsp. chopped parsley
Lemon wedges
For 2--
1/2 cup scallops
salt and pepper
4 tsp. butter
1 Garlic clove, minced
1/4 cup white wine
2 tsp. chopped parsley
Lemon wedges
Rinse scallops and pat dry with paper towels. Melt butter in a skillet over
medium-high heat. Add garlic and scallops and saute until golden brown. Add wine
and simmer 1 minute. Sprinkle with parsley and garnish with lemon wedges.
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Publisher's Choice...
ZESTY SALMON BURGERS
photo)
1 can (14-3/4 ounces) salmon, drained, skin and bones removed
2 eggs
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 to 2 tablespoons prepared horseradish
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
4 Kaiser rolls, split
Lettuce leaves
Combine the first nine ingredients; mix well. Shape into four patties. In a
skillet over medium heat, cook patties in butter until browned, about 6 minutes
on each side. Serve on rolls with lettuce.
Yield: 4 servings.
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