Publisher's Desk...
Good morning. Today is one of those days when you wake up and say "I am taking the day off!" and then go to work because you're supposed to. I hope today's issue is no reflection on that being my very first thought this morning...
Remember tomorrow is the huge monthly theme issue for Chinese Recipes. We have really great ones to share and very few repeats! I know you will enjoy them as much as I have. The next monthly theme will be announced on Monday, August 30th.
Please join me in thanking the following for their help in today??™s issue:
Linda, CA
Rusty, FL
Richard K., Bradenton, FL
Jean, Syracuse, NY
Cheryl, Chicago, IL
Lillian, FL
Larry Holmes, Ontario, Canada
Mary, Nashville, TN
Angelique, TX
Tena, MO
Sharing a thought with you for today:
"Use what talent you possess. The woods would be very silent if no birds sang except those who sang best."
~Henry Van Dyke as shared by Linda, CA
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Enjoy!
Ramblings...
The Tea Cup
Shared by Rusty, FL
A couple shopping in a beautiful antique store. Spotting an exceptional cup,
they asked May we see that? We've never seen a cup quite so beautiful.
As the lady handed it to them, suddenly the tea-cup spoke, You don't understand.
It said, I have not always been a tea-cup.
There was a time when I was just a lump of red clay. My master took me and
rolled me pounded and patted me over and over and I yelled out, Don't do that. I
don't like it! "Leave me alone," but he only smiled, and gently said; "Not
yet!!"
Then. WHAM! I was placed on a spinning wheel and suddenly I was spun around and
around and around. 'Stop it ! I'm getting so dizzy! I'm going to be sick!', I
screamed. But the master only nodded and said, quietly; 'Not yet.'
He spun me and poked and prodded and bent me out of shape to suit himself and
then... Then he put me in the oven. I never felt such heat. I yelled and knocked
and pounded at the door. " Help! Get me out of here!" I could see him through
the opening and I could read his lips as he shook his head from side to side,
'Not yet'.
"When I thought I couldn't bear it another minute, the door opened. He carefully
took me out and put me on the shelf, and I began to cool. Oh, that felt so good!
"Ah, this is much better," I thought.
But, after I cooled he picked me up and he brushed and painted me all over. The
fumes were horrible. I thought I would gag. 'Oh, please; Stop it, Stop it!!' I
cried. He only shook his head and said. 'Not yet!'.
Then suddenly he put me back in to the oven. Only it was not like the first one.
This was twice as hot and I just knew I would suffocate. I begged. I pleaded. I
screamed. I cried. I was convinced I would never make it. I was ready to give
up.
Just then the door opened and he took me out and again placed me on the shelf,
where I cooled and waited --- and waited, wondering What's he going to do to me
next?
An hour later he handed me a mirror and said 'Look at yourself.' And I did. I
said, 'That's not me; that couldn't be me. It's beautiful. I'm beautiful!"'
Quietly he spoke: "I want you to remember, then,' he said, 'I know it hurt to be
rolled and pounded and patted, but had I just left you alone, you'd have dried
up. I know it made you dizzy to spin around on the wheel, but if I had stopped,
you would have crumbled. I know it hurt and it was hot and disagreeable in the
oven, but if I hadn't put you there, you would have cracked. I know the fumes
were bad when I brushed and painted you all over, but if I hadn't done that, you
never would have hardened. You would not have had any color in your life. If I
hadn't put you back in that second oven, you wouldn't have survived for long
because the hardness would not have held. Now you are a finished product. Now
you are what I had in mind when I first began with you."
God knows what He's doing [for each of us]. He is the potter, and we are His
clay. He will mold us and make us, and expose us to just enough pressures of
just the right kinds that we may be made into a flawless piece of work to
fulfill His good, pleasing and perfect will.
So when life seems hard, and you are being pounded and patted and pushed almost
beyond endurance; when your world seems to be spinning out of control; when you
feel like you are in a fiery furnace of trials; when life seems to "stink", try
this....
Brew a cup of your favorite tea in your prettiest tea cup, sit down and think on
this story and then, have a little talk with the Potter.
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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
Did You Know?...
Downsize Your Dinner Plate!
So you??™re eating healthier than ever, but you??™re still not losing weight? Maybe
you need to work out more. Or maybe you need to eat less. And let??™s face it: The
former comes easier than the latter. Why? As kids, we were taught to clean our
plates, and old habits die hard.
Try this: If you??™ve got trouble with portion control, here??™s a simple solution:
Use salad or dessert plates instead of dinner plates for your meals. You won??™t
be able to pile on as much food, so you??™ll eat less.
Source: Prevention Magazine
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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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Calphalon Contemporary Cutlery 8-Inch Slicing Knife
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NEW MAIL:
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Kaiser Bakeware Noblesse 9-Inch Nonstick Springform Pan
Price: $19.99
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Discussion Forum
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Next Monthly Theme...
To Be Announced Monday, August 30th
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.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Crazy Corner...
Best Friend
Shared by Richard K., Bradenton, FL
A man is sitting at the bar in his local tavern, furiously imbibing shots of
whiskey. One of his friends happens to come into the bar and sees him.
"Lou," says the shocked friend, "what are you doing? I've known you for over
fifteen years, and I've never seen you take a drink before. What's going on?"
Without even taking his eyes off his newly filled shot glass, the man replies,
"My wife just ran off with my best friend."
He then throws back another shot of whisky in one gulp.
"But," says the other man, "I'm your best friend!"
The man turns to his friend, looks at him through bloodshot eyes, smiles, and
then slurs,
"Not anymore!... He is!"
Perfect Timing
Shared by Jean, Syracuse, NY
A man was telling his neighbor, "I just bought a new hearing aid. It cost me
four thousand dollars, but its state of the art. It's perfect."
"Really," answered the neighbor. "What kind is it?"
"Twelve-thirty."
DRIVING
Shared by Cheryl, Chicago, IL
Two elderly women were out driving in a large car - both could barely see over
the dashboard. As they were cruising along, they came to an intersection. The
stoplight was red, but they just went on through. The woman in the passenger
seat thought to herself "I must be losing it. I could have sworn we just went
through a red light." After a few more minutes, they came to another
intersection and the light was red again. Again, they went right through. The
woman in the passenger seat was almost sure that the light had been red but was
really concerned that she was losing it. She was getting nervous. At the next
intersection, sure enough, the light was red and they went on through. So, she
turned to the other woman and said, "Mildred, did you know that we just ran
through three red lights in a row? You could have killed us both!"
Mildred turned to her and said, "Oh, dang, am I driving?"
?
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Love is not blind.
That's why they make lingerie...
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WACKY CAKE
~Submitted by Lillian, FL
I was given this recipe when I about 12 and have been making this family
favorite for 60 years. The recipe has been given out so many times over the
years that many of you have probably heard of it. No eggs in it. It is moist and
very good.
Sift into a 9???x 13??? UNGREASED pan:
3 C. all-purpose flour
1 tsp. salt
6 Tbsp. cocoa
2 tsp. baking soda
2 C. sugar
Make 3 holes in dry ingredients. Into the holes, put:
2 tsp. vinegar
2 tsp. vanilla
?? C. plus 2 Tbsp. vegetable oil
Pour 2 cups water over all and mix well with a fork and wire whisk in the pan.
Bake at 350 for 40 minutes. Frost or serve plain or with ice cream. It is very
pretty with powdered sugar sprinkled over it through a paper doily. You can add
nuts or coconut to batter or sprinkle on frosting. You can halve the recipe and
bake in 8??? square pan for 30-35 minutes. Can freeze cake.
CHICKEN SAUT?‰ WITH MUSHROOMS
(With 5 variations)
~Submitted by Larry Holmes, Ontario, Canada
4 boneless skinless chicken breasts (about 1 pound each)
all-purpose flour
salt and pepper
2 tablespoons butter
1 tablespoon vegetable oil
2 tablespoons chopped shallots
2 cups sliced mushrooms (about ?? pound)
1/2 cup dry white wine
?? cup chicken stock
?? cup whipping cream
1 tablespoons chopped fresh chives, tarragon or parsley
Dredge chicken breasts with flour seasoned with salt and pepper. In skillet,
heat 1 tablespoon of the butter with oil over medium-high heat just until foam
rises and then subsides. Cook chicken, turning once, for about 6 minutes or
until golden brown and not longer pink inside. Remove from pan and keep warm.
Pour off excess fat from skillet.
In skillet, melt remaining butter, add shallots and stir to coat. Add mushrooms
and cook stirring for about 2 minutes or until tender. Pour in wine and increase
heat to high; cook for 2 minutes. Add stock and cook for 3 to 5 minutes or until
reduced to half. Add cream and cook for about 2 minutes or until thick enough to
coat spoon. Stir in chives; season with salt and pepper to taste. Place chicken
on plates and spoon sauce over.
Makes 4 servings.
Variations:
MUSTARD CHICKEN SAUT?‰
Omit mushrooms. Stir in 1 tablespoon Dijon or grainy mustard along with chives.
CHICKEN NORMANDE SAUT?‰
Substitute 1 cup sliced apples for mushrooms.
GREEN PEPPERCORN CHICKEN SAUT?‰
Omit mushrooms. Substitute 1 tablespoons drained crushed green peppercorns for
chives.
RASPBERRY VINEGAR CHICKEN SAUT?‰
Omit mushrooms and chives. Substitute raspberry vinegar for wine. Garnish plates
with a few raspberries and sprig of mint, if desired.
MARSALA CHICKEN SAUT?‰
Substitute dry Marsala wine for the white wine.
RED, WHITE, AND BLUE SALAD
~Submitted by Mary, Nashville, TN
2 pk Raspberry Jell-O
1 c Half & half
1 c Sugar
1 pk Knox gelatin
1 t Vanilla
8 oz Cream cheese
1 pk Black raspberry Jell-O
1 cn Blueberries
First layer: Mix 2 pkgs. red raspberry Jell-O with 2 cups hot water and 2 cups
cold water. Chill and set.
Second layer: Heat l cup half & half and 1 cup sugar. Mix l pkg. Knox gelatin
with l cup cold water and 1 tsp vanilla. Pour the two mixtures in a blender with
one (8 oz) pkg. cream cheese. Blend. Cool, pour on first layer.
Third layer: l pkg black raspberry Jell-O and l cup hot water and 1 can
undrained blueberries.
SOUTHWESTERN BRUSCHETTA
~Submitted by Richard K, Bradenton, FL
Serves 6; serving size: 2 slices
1 long loaf crusty French bread (baguette), cut into 12 slices
3 tablespoons olive oil
1 ?? tablespoons fresh lime juice
1 tablespoon minced cilantro
?? cup chopped plum tomatoes
?? cup frozen corn, thawed
?? cup minced green peppers
2 garlic cloves, minced
Preheat the oven to 375 degrees. Brush each slice of bread with the oil, and
toast the bread slices on a cookie sheet in the oven for 5 minutes. Combine the
remaining ingredients in a bowl, and top each slice of bread with the bruschetta.
Exchanges Per Serving
3 starch
1 monounsaturated fat
Nutrition Information (per serving)
Calories 282
Calories from fat 86
Total fat 10g
Saturated fat 2g
Cholesterol 1mg
Sodium 411mg
Total carbohydrate 43g
Dietary fiber 3g
Sugars 5g
Protein 7g
Source: Flavorful Seasons Cookbook
SHIPWRECK CASSEROLE
~Submitted by Angelique, TX
Ingredients:
1-1/2 tbsp. oil
1 lg. onion, sliced
1 lb. ground beef
1/4 cup rice, uncooked
2 to 3 celery stalks, chopped
1 green pepper, chopped
3 potatoes, sliced
Salt and pepper, to taste
1 can (15 oz.) kidney beans, drained
1 can tomato soup
1 can (10 oz.) Coke
Preparation:
Spread oil in bottom of 9x13-inch casserole dish. Layer ingredients in order
listed above. Pour Coca-Cola evenly over top of casserole. Cover with foil. Bake
at 350?°F for 1 hour.
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Heart Healthy...
TANGY MUSTARD SAUCE
~Submitted by Jean, Syracuse, NY
Yield: 8 servings (1 tablespoon per serving)
INGREDIENTS
- 1 tablespoon packed brown sugar
- 1 teaspoon dry mustard
- 1 tablespoon cider vinegar
- 1 tablespoon hot water
- 1/4 cup fat-free sour cream
- 2 tablespoons reduced-fat mayonnaise
DIRECTIONS
In a small microwave-safe bowl, combine the sugar and mustard. Stir to mix well.
Stir in the vinegar and water. Cover with wax paper and microwave on high power
for 1 minute, or until the flavors are well-blended.
Stir and cool slightly. Whisk in the sour cream and mayonnaise. Serve
immediately, or cover and refrigerate several hours before serving. The sauce
will keep in the refrigerator 4 to 5 days. Stir before serving.
Nutritional Information Per Serving (1 tablespoon):
Calories: 26, Fat: 1 g, Cholesterol: 2 mg, Sodium: 38 mg, Carbohydrate: 3 g,
Dietary Fiber: 0 g, Sugars: 3 g, Protein: 1 g
Diabetic Exchanges: 1 Fat
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For Two...
SPICY BEEF WONTON TRIANGLES
~Submitted by Tena, MO
1 1/2 teaspoons oriental sesame oil
1 1/2 teaspoons red-wine vinegar
1/2 teaspoon soy sauce
1/2 pound lean ground chuck
3 tablespoons minced onion
1 1/2 teaspoons vegetable oil
1 teaspoon garlic, minced
1 teaspoon minced peeled gingerroot
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
cayenne to taste
12 won ton wrappers (thawed if frozen), covered with a dampened dish towel
1 1/2 tablespoons minced scallion greens
In a bowl whisk together the sesame oil, the vinegar, and the soy sauce. In a
skillet cook the ground chuck over moderate heat, stirring and breaking up the
lumps, until it is no longer pink and transfer it with a slotted spatula to
another bowl. Wipe out the skillet and in it cook the onion in the vegetable oil
over moderately low heat, stirring, until it is softened. Stir in the garlic,
the gingerroot, the turmeric, and the cumin and cook the mixture, stirring, for
1 minute. Add the onion mixture to the ground chuck, season the mixture with the
cayenne and salt, and combine it well. Put 1 won ton wrapper on a work surface
with a corner facing you, moisten the edge of the wrapper, and mound 2 rounded
teaspoons of the filling in the center. Fold the corner facing you over the
filling to form a triangle and pinch the edges together, pressing out any air
bubbles and sealing the edges well. Make won ton triangles with the remaining
wrappers and filling in the same manner. In a kettle of boiling salted water
boil the won tons for 8 minutes and drain them. In the bowl whisk the sesame
mixture, add the triangles, and stir them carefully to coat them with the
mixture. Sprinkle with scallion greens and serve.
Serves 2.
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Publisher's Choice...
GRILLED SALMON WITH TOMATO-CUCUMBER
SALAD AND YOGURT SAUCE
photo)
This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
1/2 cup low-fat yogurt
1/2 cucumber, peeled, seeded and roughly chopped
1/2 teaspoon sugar
salt to taste
2 teaspoons fresh mint leaves
2 ripe tomatoes, cored and chopped
1/2 cucumber, peeled, seeded and chopped
1 teaspoon fresh lemon juice
2 teaspoons extra virgin olive oil
freshly ground black pepper
4 salmon fillets, about 4 to 6 ounces each
Cooking Instructions
1. Place a fine mesh strainer over a bowl. Add the yogurt to the strainer and
drain. Transfer the strained yogurt into a mixing bowl.
2. In a food processor, combine the roughly chopped cucumber, sugar, salt and
mint until chunky but not completely liquefied. Fold the cucumber mixture into
the strained yogurt. Refrigerate until ready to serve.
3. In a mixing bowl, combine the tomatoes, cucumber, lemon juice, olive oil,
salt and pepper. Refrigerate until ready to serve.
4. Preheat the grill to medium. Season the salmon with salt and pepper. Grill
the salmon for 4 to 6 minutes on each side, or until it is just cooked through.
(The fish may be served warm or cooked in advance, refrigerated and served
chilled.)
5. Place a generous spoonful of the tomato salad on each serving plate. Top each
salad with a salmon fillet and drizzle the yogurt dressing over the fish.
Nutrition Facts
Serving Size 1 fillet with salad and sauce
Amount Per Serving
Calories 250
Total Fat 9 g
Saturated Fat 2 g
Protein 31 g
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sodium 360 mg
Percent Calories from Fat 33%
Percent Calories from Protein 50%
Percent Calories from Carbohydrate 17%
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