Publisher's Desk...
Good morning to one and all. I hope this finds you and yours well. Me and
mine are doing fine. Work and school (kids) keep us busy. I figure when you're
busy, there's less time to think about what ails you, right? They say an idle
mind is the devil's workshop. That old bugger doesn't even know who I am then,
lol.
Don??™t forget about our current monthly theme: Wild 'n Weird Recipes.
A few of you have responded but I know there are many more who have yet to
bite the bait and ???goferit???. This could be such fun. Read more about it in the
Next Monthly Theme section of this issue
The issue today has more than great recipes for you. You may find yourself
thinking and giggling which is what I aim to do. My thanks to all who helped out
by sending something to share here. Here are my helpers:
Janine, Houston, TX
Cheryl, Chicago, IL
Jean, Syracuse, NY
Larry Holmes, Ontario, Canada
Angelique, TX
Donna, TX
Margo, SW CO
Tena, MO
Barbara, Chula Vista, CA
Mary, TN
A thought for you today:
If there is no wind, row.
~Latin Proverb
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Enjoy!
Ramblings...
Put the Glass Down
Shared by Janine, Houston, TX
A lecturer was giving a lecture to his student on stress management.
He raised a glass of water and asked the audience,
"How heavy do you think this glass of water is?"
The students' answers ranged from 20g to 500gm.
"It does not matter on the absolute weight. It depends on how long you hold it.
If I hold it for a minute, it is OK.
If I hold it for an hour, I will have an ache in my right arm.
If I hold it for a day, you will have to call an ambulance.
It is the exact same weight, but the longer I hold it, the heavier it becomes.
???If we carry our burdens all the time, sooner or later, we will not be able to
carry on, the burden becoming increasingly heavier.???
"What you have to do is to put the glass down, rest for a while before holding
it up again."
We have to put down the burden periodically, so that we can be refreshed and are
able to carry on.
So before you return home from work tonight, put the burden of work down. Don't
carry it back home. You can pick it up tomorrow.
Whatever burdens you are having now on your shoulders, let it down for a moment
if you can.
Pick it up again later when you have rested...
Rest and relax.
Life is short, enjoy it!!
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Dinner on Hand
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Did You Know?...
How to Disentangle Pasta
Pasta can clump together in one big mess if left too long before serving.
Returning the pasta to hot water may soften it beyond the desirable point of al
dente (firm "to the tooth"), but it's the fastest way to untangle pasta.
Steps:
1. Bring a large pot of water to a boil. Remove it from the heat.
2. Add the clumped pasta to the hot water, then loosen it gently with a large
wooden spoon.
3. Drain. If you're not serving the pasta immediately, rinse it with cold water
to stop the cooking and toss it with oil.
4. For lasagna noodles, oil a cookie sheet. After separating the noodles,
arrange them flat on the sheet, using plastic wrap between layers if needed. Set
aside until you're ready to assemble the lasagna.
Quick Tip:
If you're in a rush, try running warm tap water over the pasta while working it
apart with your fingers.
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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:
Dear Miss Maggie,
Our A2Z family has done it again!!!! I have printed the recipes and humor for
several people, e-mailed some of it to others and added the recipes to my recipe
file on the computer. I just couldn??™t pass on anything. I??™m making cookbooks for
our three grandchildren and the A2Z contributors have a place of honor in them.
I try to keep their recipes healthy, good tasting, quick and , of course, cost
efficient for them.
Our state is, again, facing the wrath of Mother Nature. We pray for all in the
path of this storm and will welcome the evacuees to our coast. We, here, will
still face winds of 75 to 95 miles per hour, but that is less than they will
have on the east coast.
Our get together is still planned for Sept. 18, and we should be well rid of
Hurricane Francis by then. We hope to see a nice crowd here and will certainly
have a great time.
Many thanks to our great group of A2Z friends for every entry, every day in our
newsletter and a HUGE thank you to you, Maggie, for keeping the whole thing
bound together. We are merely the pages of our family book; you are the binding
and the spine.
Love,
Lillian, FL
Lillian,
What a lovely compliment to our a2z family here...that you enjoy what we share
enough to pass it along to those you love.
I pray that all of my Florida a2z family remain safe during this terrible storm.?
My thoughts are with you and all the Florida Bunch!
You know, Lillian, there were very simple but basic ideals I had when starting
A to Z Recipes. I wanted to share recipes, sure...but I also wanted to
build a network of friends..."family", if you will. You, my dear, are the
embodiment of all I had aimed to accomplish. You have added such love, warmth
and character to the family. It is I who owe you thanks!
Maggie
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How to Cook Without a Book
Recipes and Techniques Every Cook Should Know by Heart
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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!
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.
The Fibromyalgia Cookbook
More Than 120 Easy and Delicious Recipes
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Next Monthly Theme...
Wild 'n Weird Recipes
I am a bit of a purist when it comes to what I eat. However, I firmly believe
that recipes using wild or weird meats and/or ingredients probably are
delicious...so long as I don't know they are there. Do you have a recipe
that uses an unusual ingredient or combination of ingredients that you'd like to
share? Our a2z family who gathers regularly in the QT discussion forum thought
this would be fun. Here are some that I found while researching this theme topic:
Possum Pie
Chocolate Covered Hot Dogs
Fricas?© de Cabrito
Fried Frog Legs
Grasshopper (insects) Torte
Pistachio Tortellini
Alligator Etouffee
Calf Brains & Eggs
Sweet Potato and Peanut Butter Soup
Caribou Pepper Steak
Fricasseed Raccoon
Mu Shu Armadillo
OK, folks. How about yours?
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 October's theme issue is Friday, September 24th.
Theme recipes must have subject: "Wild 'n Weird Recipes" and will be posted on Sunday, October 3rd.
Please use this link: Wild 'n Weird Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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The Kitchen Sink Cookbook: Offbeat Recipes from Unusual Ingredients
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Crazy Corner...
Shared by Cheryl, Chicago, IL
Children are either a lump in the throat or a pain in the neck.
Shared by Jean, Syracuse, NY
Wife: Look at the old clothes I have to wear. If people came to visit, they
would think I was the cook!
Husband: Well, they'd change their minds if they stayed for dinner.
The 23rd Channel
Shared by Larry Holmes, Ontario, Canada
The TV is my shepherd, I shall not want.
It maketh me to lie down on the sofa;
It leadeth me away from faith;
It destroys my soul;
It leadeth me into the paths of sex and violence for the sponsors sake.
Yea, though I walk through the shadow of my Christian responsibilities, there is
no interruption, for the TV is with me;
Its cables and remote control, they comfort me.
It prepareth a commercial for me in the presence of my worldliness.
It annointeth my head with humanism and consumerism;
My coveting runneth over.
Surely, laziness and ignorance shall follow me all the days of my life,
And I shall dwell in the house, just watching TV all the time.
The Teacher
Shared by Angelique, TX
One day during cooking class, the teacher Mrs. Jones was extolling her secrets
for preparing perfect sauces. When she ordered us to the stoves to prepare our
assignments, she said, "Don't forget to use wooden spoons."
As I stirred my sauce, I contemplated the physics behind the mystery of the
wooden spoon, and decided it must have something to do with heat conduction. I
approached Mrs. Jones to test my theory. "Why wooden spoons?" I asked.
"Because," she replied, "if I have to sit here listening to 23 metal spoons
banging against metal pots, I'll go nuts."
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Love is not blind.
That's why they make lingerie...
How Can I Help?...
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Your Favorites...
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CHICKEN ENCHILADA SOUP
~Submitted by Donna, TX
1 small onion, chopped
1 clove garlic, crushed
2 Tbsp. vegetable oil
1 (4 oz) can chopped green chilies
1 (14 ?? oz) can beef broth - undiluted
1 (10 ?? oz) can chicken broth - undiluted
1 (10 ?? oz) can of cream of chicken soup - undiluted
1 or 2 (6 ?? oz) cans of chicken **
1 ?? cups water
1 Tbsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/8 tsp. pepper
3 cups shredded cheddar cheese
Saute onion and garlic in oil. Add remaining ingredients except cheese.
Bring to a boil. Reduce heat, cover and simmer for 1 hour. Add cheese and simmer
until cheese is melted.
Serve with tortilla chips.
**Note:
I use cooked chicken breasts (3) and added the cubed chicken after the cheese
had melted.
THREE BEAN SALAD
~Submitted by Margo, SW CO
1 (16 oz) can of cut green beans, drained
1 (15 1/2 oz) can of garbanzo beans, drained
1 (15 1/4 oz) can of kidney beans, drained
1 large red onion thinly sliced with rings separated
1 c red wine vinegar
1/2 c vegetable oil
1/2 c sugar
1/4 tsp garlic powder
optional - 1 TBSP cut fresh basil
Combine drained beans and onions in a medium bowl.
Combine remaining ingredients in small saucepan. Boil over high heat, stirring
constantly until sugar has dissolved.
Pour over beans and onion mixture.
Cover and chill overnight.
PUMPKIN CIDER BREAD
~Submitted by Tena, MO
1 cup apple cider
2 eggs
1/4 cup oil
1 cup pumpkin puree
3/4 cup brown sugar
2 tablespoons grated orange rind
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon mace
1/4 teaspoon cinnamon
1/8 teaspoon clove
1/2 cup chopped walnuts
Reduce apple cider to 1/4 cup. Beat eggs with oil, pumpkin, sugar, cider and
orange rind. Add dry ingredients and mix just till combined. Stir in nuts. Pour
into greased loaf pan and bake at 350F for 1 hour or till cake tester comes out
clean. Let cool in pan on rack.
Makes 1 loaf.
CHOCOLATE REFRESHER
Makes 4 1-cup servings.
~Submitted by Barbara, Chula Vista, CA
1/4 cup granulated sugar
1/4 cup Hershey's Cocoa
1/2 cup (3 3/4-ounce package) vanilla instant pudding & pie filling
2 cups milk
1 teaspoon vanilla
8 ice cubes
Combine sugar, cocoa, and pudding mix in blender, blend well. Add 1/2 cup milk,
blend thoroughly, scraping sides occasionally. Add remaining milk, vanilla, and
ice cubes; blend at high speed until ice is crushed and mixture is thoroughly
blended. Serve immediately or store in refrigerator.
SPICED CREAM CORN
~Submitted by Mary, TN
1 pkg (3 ounces) cream cheese, cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies
1/4 cup chopped sweet red pepper
1/4 cup sliced green onions
In a saucepan, heat the cream cheese until melted. Add the corn, chilies, green
onion and red pepper. Cook and stir until heated through.
Yield: 4 servings.
GROUPER CUBAN STYLE
~Submitted by Larry Holmes, Ontario, Canada
4 6-ounce fillets of grouper
1 teaspoon lime zest
2 tablespoons lime juice
2 cloves garlic, chopped
2 tablespoons chopped coriander
2 tablespoons basil leaves
?? teaspoon red pepper flakes
salt
2 tablespoons olive oil
Combine lime zest and juice, garlic, coriander, basil leaves, red pepper flakes,
salt and oil. Place grouper in an oven-proof baking dish and coat with marinade.
Marinate for 30 minutes.
Preheat oven to 400?° F. Bake grouper for 15 to 20 minutes or until juices run
clear.
Serve 4
Suggestion: Serve with rice and an avocado-tomato salad and mojo sauce.
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Heart Healthy...
POTATO BREAD
~Submitted by Jean, Syracuse, NY
Yield: 2 loaves (16 servings each loaf)
INGREDIENTS
- 1 package active dry yeast
- 1-1/2 cups warm water (110-115 degrees)
- 2 tablespoons sugar
- 3 tablespoons margarine, softened
- 2 eggs
- 1 cup mashed potatoes, lukewarm
- 6 to 6-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- Fat-free milk
DIRECTIONS
Mix yeast and warm water in large bowl; let stand 5 minutes. Mix in sugar,
margarine, eggs, and mashed potatoes; mix in 5-1/2 cups all-purpose flour, whole
wheat flour, and salt; mix in enough remaining 1 cup all-purpose flour to make
smooth dough.
Knead dough on floured surface until smooth and elastic, about 5 minutes. Place
dough in greased bowl; let rise, covered, in warm place until double in size, 1
to 1-1/2 hours. Punch down dough.
Divide dough into 2 equal pieces; shape into loaves and place in greased
9x5-inch loaf pans. Let stand, loosely covered, until double in size, about 45
minutes.
Brush tops of loaves with milk. Bake at 375 degrees until loaves are golden and
sound hollow when tapped, about 45 minutes. Remove from pans and cool on wire
racks.
Nutritional Information Per Serving (1 slice):
Calories: 121, Fat: 1.7 g, Cholesterol: 13.4 mg,
Sodium: 103 mg, Protein: 3.6 g, Carbohydrate: 22.7 g
Diabetic Exchange3s: 1-1/2 Bread, 1/2 Fat
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For Two...
CHICKEN SCALOPPINI WITH LEMON
1 to 1 1/2 lbs. chicken, sliced thin
Flour to dredge
1 tbsp. butter
1 tbsp. olive oil
1/3 c. dry white wine
1/4 c. heavy cream
1 tsp. fresh lemon juice
1/4 tsp. thyme
Salt to taste
Pepper to taste
Very lightly dredge chicken in flour. Fry chicken in oil and butter. Remove
chicken from pan and keep warm. Add wine to pan and deglaze. Add lemon, thyme
and cream. Heat for about 1 minute, while stirring. Arrange chicken on plates
and pour sauce over chicken. Serve with asparagus or your favorite vegetables.
Serves 2.
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Publisher's Choice...
FUDGE BOTTOM CHEESECAKE
photo)
This is a wonderful dessert "cheat" recipe. Just about anyone can prepare a
deliciously easy yet fancy-looking dessert in no time.
Prep: 15 min - Total: 1 hr 15 min
1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake
2 Tbsp. sugar
6 Tbsp. butter or margarine, melted
1 Tbsp. water
3 squares BAKER'S Semi-Sweet Baking Chocolate
1 Tbsp. butter or margarine
1-1/2 cups cold milk
MIX Crust Mix, sugar, 6 Tbsp. melted butter and water thoroughly with fork in
9-inch pie plate until crumbs are well moistened. Press firmly against side of
pie plate first, using finger or large spoon to shape edge. Press remaining
crumbs firmly onto bottom using measuring cup.
MICROWAVE chocolate and 1 Tbsp. butter in small microwavable bowl on HIGH 1-1/2
minutes or until chocolate is almost melted. Stir until completely melted; cool
slightly.
BEAT milk and Filling Mix with electric mixer on low speed until blended. Beat
on medium speed 3 minutes. (Filling will be thick.) Stir 3 Tbsp. of the filling
into melted chocolate. Spread chocolate mixture evenly into crust; top with
remaining filling.
Refrigerate at least 1 hour. Garnish with thawed COOL WHIP Whipped Topping.
Store leftover cheesecake in refrigerator.
Makes 8 servings
Fudge Bottom Cheesecake Tarts:
Press prepared crust mixture firmly onto bottoms of 12 paper-lined muffin cups
using spoon or bottom of glass. Prepare Filling mixtures as directed. Spread 1
heaping teaspoon chocolate mixture over each crust. Top with remaining filling.
Refrigerate and store as directed. Makes 12 servings.
How To Easily Cut Pie to Serve:
Dip bottom of pie plate in hot water 10 to 15 seconds before slicing.
This recipe created by Kraft Foods.
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