Publisher's Desk...
Happy Birthday wishes go out to a very special person today. My
friend, Charlie, from Mobile, AL celebrates another year today! Actually,
whether you realize it or not, he is very important to A to Z Recipes.
There have been a few times over the past years that I have considered "throwing
in the apron" here at a2z. Through his loving guidance and thoughtful ways,
Charlie encouraged me to make light of problems and see this publication for
what it is. A to Z Recipes is not my life but does offer a way for me to
give to others and spread my love for recipe collecting and share my humorous
(if not absurd) look at life. Charlie is an enviably intelligent person with a
brilliant wit. On a lesser note (to him, as he is very modest and wants no
attention drawn to his good deeds) he is also one of only a handful of a2z'ers
who supports this publication financially. Without him there would be no web site.
And I am so very proud to call him friend.
This issue is more in line with the ???old??? birthday babies??™ issues. It??™s a shame only
a handful (four?) responded when I canvassed votes for resurgence of those.
In this issue we will look into some recipes that are designed to serve two,
or as in the Publisher's Choice, keep nicely and reheat well to serve two
twice. I chose recipes for two as a mini-theme here as a gift to Charlie as he is
the chief cook and bottle-washer for he and his lovely wife, Mavis. For
those of you who cook for more than two (like me) the recipes will easily double
or triple. I hope you enjoy the little gift I prepared with Charlie in mind.
This is an issue that should please everyone. Unless, of course, you are from
Alabama...??™cause the Crazy Corner is a doozy!
In honor of my friend, Charlie, here is a thought for you today:
A friend is someone who walks in when the whole world has walked out.
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Enjoy!
Ramblings...
For Charlie...My Friend
Friendship is a single soul dwelling in two bodies. ???Aristotle
It is one of the blessings of old friends that you can afford to be stupid with
them ???Ralph Waldo Emerson
A friend is, as it were, a second self. ???Cicero
A friend is a person with whom I may be sincere. Before him, I may think aloud.
???Ralph Waldo Emerson
The Golden Chain of Friendship
Shared by Bette, Pittsburg, CA
Friendship is like a golden chain
the links are friends so dear
And like a rare and precious jewel
It's treasured more each year
It's clasped together firmly
With a love that's deep and true
And it's rich with happy memories
And fond recollections, too
Time can't destroy its beauty
For as long as Memory lives
years can't erase the pleasure
that the joy of friendship gives
For friendship is a priceless gift
That can't be bought or sold,
But to have an understanding friend
Is worth far more than Gold
And the golden chain of friendship
Is a strong and blessed tie
Binding kindred hearts together
As the years go passing by
Helen Steiner Rice
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Did You Know?...
Sushi, Anyone?
Love to eat sushi? Here is a web site with a great demo of how to make this
favorite:
http://www.eatsushi.com/demos.asp
?
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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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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:
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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!
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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.
Make It Now, Bake It Later! The Next Generation: More Than 200 Easy and Delicious Recipes for Make-Ahead Dishes
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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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Crazy Corner...
Alabama Humor
Please...No Offense Intended...I have an urge to razz
Charlie, my Mobile, Alabama birthday baby!
Fun State Slogans
Alabama: Yes, We Have Electricity
A new law recently passed in Alabama:
When a couple gets divorced, they're still brother and sister.
Q: Did you hear about the $3,000,000 Alabama State Lottery?
A: The winner gets $3 a year for a million years.
Q: Why did O. J. Simpson want to move to Alabama?
A: Everyone has the same DNA.
Q: Did you hear that the governor's mansion in Birmingham, Alabama burned down?
A: Yep. Pert' near took out the whole trailer park.
Q: What's the best thing to ever come out of Alabama?
A: I-20 and I-10
Q: What do a divorce in Alabama, a tornado in Kansas, and a hurricane in Florida
have in common?
A: Somebody's fixin' to lose them a trailer.
Q: What is the most common line used by an Auburn alum?
A: Would you like fries with that?
Q: Why did they build the Mercedes plant so close to the University of Alabama?
A: Because they have an endless supply of crash test dummies right down the
road.
Q: Why is Auburn always in the dark?
A: Because they're afraid of Alabama Power.
Q: What do you call a genius at Alabama?
A: Visitor.
Q: What's the difference between Alabama and cheerios?
A: One belongs in a bowl. The other doesn't!
It was recently announced that a franchise was building a new Taco Bell in
Tuscaloosa.
The University's response was "Why do we need another phone company?"
?
Are ya Chicken?
A guy goes into a bar and asks the bartender if he wants to hear a good Alabama
joke.
The bartender says, "Before you tell it, you should know that I am 6-2 and weigh
225 and I'm from Alabama. See that guy at the end of the bar? He's 6-4 and
weighs 250 and he's from Alabama, too. And see the guy at the other end of the
bar? He's 6-6 and weighs 280 and he's from Alabama, too! Now, do you still want
to tell your Alabama joke?"
The guy says, "Nah."
To which the bartender smiles and says, "What's the matter? Are ya chicken?"
The guy says, "Nah. I just don't want to have to explain it three times."
Elevator
A country bumpkin family from Alabama decides to go to the Big Apple for the
first Time in their lives; Maw, Paw and their son. They go into the Empire State
Building. As they're walking around they notice the elevator. Never seeing one
before they stand in front of it bewildered.
While staring at it, an old lady in a wheelchair rolls up to it, pushes the
button, the door opens, she rolls herself inside and the door closes.
The Alabama hick family watches as the lights for each floor light as it goes
up. They continue to watch as the numbers go down again.
The door opens and out walks this tall gorgeous blonde. Legs to her neck. Great
figure. Beautiful!
Paw looks at his son and says, "Quick boy, shove yer Maw in there!!"
?
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Love is not blind.
That's why they make lingerie...
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TUNA WITH GARLIC, TOMATOES & FRESH TARRAGON
2 (6-8 oz.) tuna steaks, fresh
2 cloves garlic, crushed
1/2 c. diced tomatoes
1 tbsp. fresh tarragon (rough chop)
2 oz. dry white wine
1/2 c. fish or chicken stock
2 tbsp. butter (optional)
Salt & white pepper to taste
1 oz. olive oil
In a large saute pan, heat oil (just enough oil to thinly cover pan). When oil
is hot, add steaks (if tuna is wet, pat dry with paper towel). Brown then turn.
Add garlic; when garlic is browned, drain excess oil. Add salt, pepper and
tarragon then wine, tomatoes and butter, if desired. Then 1/4 cup of stock.
Cover and cook for 5 to 10 minutes. Keep an eye on the fish to make sure it
doesn't reduce too much; add more stock, if needed.
Tuna should be served rare to medium-rare. Well done tuna is very dry.
Serves 2.
Source: (Head Chef) Il Villaggio Restaurant
HOT CHOCOLATE
2 cups milk (or try 2% milk)
2 tablespoons honey
2 tablespoons cocoa powder
Combine 1 cup milk, honey, and cocoa powder in a saucepan and heat on stove on
low/medium heat until honey and cocoa dissolve. Add the other cup of milk. Heat
until you get the temperature just the way you like it. Whatever you do, don't
boil. Top with whipped cream or marshmallows.
Serves 2.
WHITE RUSSIAN
2 c Milk
3 tb Maple syrup
1 ea Scoop vanilla ice cream
Combine the milk, maple syrup and ice cream. Put in blender in blend until
frothy.
Serves 2.
RUM MAPLE WALNUT BAKED APPLES
2 Delicious apples
2 tablespoons toasted walnuts
1/8 cup maple syrup
2 tablespoons dark rum
2 tablespoons butter
2 teaspoons lemon zest
2 whole cloves
Cut the top off the apples and reserve. Core and seed apples, fill the cavity
with the walnuts and place in a small baking dish. Heat remaining ingredients
until sugar is dissolved. Pour into the apple cavities and baking dish. Replace
tops on apples, cover with foil and bake 25 mins. at 450 degrees. Serve with ice
cream.
Serves 2
VEAL CASINO
Source: Trump Plaza Hotel & Casino
2 veal steaks or chops
Flour for dusting
3 tablespoons Colavita extra-virgin olive oil
2 tablespoons unsalted butter
4 plum tomatoes, chopped
1 large or 2 small artichoke hearts, sliced
4 green olives, chopped
2 scallions, chopped
Dash of bitters
?? teaspoon dry mustard
Freshly ground pepper to taste
Serves 2
Lightly dust the chops with flour. In a large skillet, melt the oil and butter.
Saut?© the chops on each side for approximately 4 minutes per side, depending on
thickness. Remove to a heated platter and keep warm.
Add all other ingredients to the skillet and cook approximately 6 to 8 minutes.
Spoon sauce over chops and serve.
ORANGE FIVE-SPICE CHICKEN
2 Boneless, skinless chicken breasts
2 tbsp Orange zest
juice of 1 large orange
1/2 tsp Five-spice powder
1/8 tsp Finely minced fresh ginger
1/8 tsp Rice wine vinegar
Mix together zest, juice, five-spice powder, ginger, and vinegar. Pour over
chicken breasts placed in casserole dish.
Preheat oven to 350 degrees. Cover dish and bake for 40-45 minutes. Serve hot
over rice with about a tablespoon of juices poured over each serving.
Serves 2
STRAWBERRIES ROMANOFF
1 basket strawberries (washed and stemmed)
1/8 cup sugar
6 tablespoons orange liqueur
?? cup whipping cream
1 cup vanilla ice cream
Slice the strawberries and toss ?? of them with the sugar and liqueur.
Refrigerate. Put the ice cream in the refrigerator to soften. Whip the cream and
fold in half the strawberries and the ice cream. Place in bowls and top with the
fresh berries.
Serves 2
MICROWAVE RICE PUDDING
Ingredients:
One cup short grain rice cooked (in three cups of water)
1/2 (397g) can condensed milk
1/2 tsp vanilla
Cook the rice in a large bowl with lid on high for 10 minutes or until rice is
tender. Pour off excess water and mix in the condensed milk and vanilla. Cook
uncovered on medium for six minutes stirring three to four times.
Serves 2
BACON-STUFFED PINWHEELS
Ingredients:
4 slices side bacon
1/4 cup minced fresh mushrooms
2 tbs minced onion
2 tbs fine dry bread crumbs
2 tbs shredded Swiss cheese
1 tbs snipped parsley
good dash of pepper
1/2 lb top round steak cut 1/4" thick
1 tbs vegetable oil
Instructions:
Heat a skillet and cook the bacon slices until just tender. Remove them and set
aside on paper towel to drain. Pour off all but 1 Tbsp. of the pan drippings and
then add the mushrooms and onion. Saute until tender but not browned. Remove the
pan from the heat and stir in the bread crumbs, cheese, parsley and pepper. Set
the pan aside. Cut the steak into 4 strips, each about 1" wide. Place 2 strips
together, overlapping slightly to form a long strip. Repeat with remaining 2
strips.
Pound the meat slightly to flatten it. Spread the reserved stuffing over both
strips and then roll up like a jelly-roll. With the spiral side up, wrap each
with 2 slices of the bacon and secure with a toothpick. Heat the oil in a
skillet (you can use the same one as the stuffing) until medium/hot and then add
the steak pinwheels. Brown both sides and then remove them to a baking dish and
add the water to the pan (don't pour it over the meat). Cover tightly with foil
and bake in a preheated 350 oven for 45 minutes or until the meat is cooked
through.
Serves 2, generously
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Publisher's Choice...
SWEET PEPPER FRITTATA
photo)
Delicious hot or cold, this tasty Italian omelet wakes up your taste buds.
Packed full of flavors it makes a meal in itself. Will reheat very nicely so I
included it in today's "recipes for two" theme.
2 tablespoons olive oil
1 clove garlic, minced
1 small onion, halved and thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1 small zucchini, coarsely grated
1 tablespoon chopped fresh parsley
1 1/2 ounces prosciutto or ham, coarsely chopped
1/2 cup cherry tomatoes, quartered
3 ounces ricotta cheese
salt and black pepper
5 eggs, beaten
2 tablespoons grated Parmesan cheese
1. Heat the oil in a 10-inch nonstick skillet over medium-high heat. Saut?© the
garlic and onion for 2 minutes, or until soft. Add the bell pepper, zucchini and
parsley. Saut?© for 3 minutes, or until vegetables are soft. Add the prosciutto
and tomatoes. Saut?© for 1 minute.
2. Beat the ricotta, salt and pepper into the eggs. Pour eggs over the mixture
in the pan. Cook for 5 minutes, or until set.
3. With a wooden spatula, ease frittata away from pan edges; shake firmly to
loosen. Slide frittata out carefully onto an oiled plate.
4. Cover the plate with the skillet. Invert the skillet so the plate is on top
and the frittata falls into the pan. Sprinkle with Parmesan. Cook the frittata
for 3-5 minutes, or until golden.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4
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