Publisher's Desk...
Good Morning Folks!
Today's issue is compliments of Linda in Michigan. My thanks to her
for taking care of you today while I am away. I will return with live issues of A to Z Recipes
soon.
Maggie
Hi from Linda in Michigan:
Duct Tape Betty??¦??¦that??™s what we call her in our family. I got her in
1968, at my bridal shower. She taught me everything from boiling water to making
a blueberry pie. She is well worn, missing the first five pages, and held
together with that famous silver tape. Hence, the nickname, Duct Tape Betty.
???She??? is my copy of the Betty Crocker New Picture Cookbook. My kids are
already fighting over her and I am not even cold yet. My oldest son says he is
seven miles away and he has a key. I think he wins. I have picked out a few of
my favorite recipes for your enjoyment. Then go to a used bookstore and get your
own copy of Betty??¦??¦and hide it from the kids.
Linda
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Enjoy!
Ramblings...
* Instructions For LIFE *
Take into account that great love and great achievements involve great risk.
When you lose, don't lose the lesson...
Follow the three R's: Respect for self, Respect for others and Responsibility
for all your actions.
Remember that not getting what you want is sometimes a wonderful stroke of luck.
Learn the rules so you know how to break them properly.
Don't let a little dispute injure a great friendship.
When you realize you've made a mistake, take immediate steps to correct it.
Spend some time alone every day.
Open your arms to change, but don't let go of your values.
Remember that silence is sometimes the best answer.
Live a good, honorable life. Then when you get older and think back, you'll be
able to enjoy it a second time.
A loving atmosphere in your home is the foundation for your life.
In disagreements with loved ones, deal only with the current situation. Don't
bring up the past.
Share your knowledge. It's a way to achieve immortality.
Be gentle with the earth.
Once a year, go someplace you've never been before.
Remember that the best relationship is one in which your love for each other
exceeds your need for each other.
Judge your success by what you had to give up in order to get it.
Approach love and cooking with reckless abandon.
Source: The Dalai Lama
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Did You Know?...
BETTY CROCKER
??? Fictional Home Economist
In 1921 the Washburn Crosby Company (later named General Mills) invented the
character Betty Crocker to personalize letters in response to customers. Betty
Crocker's name and signature soon became a representative for the company's
flour and other "home economics" projects, including a chain of cooking schools
throughout the United States that were encouraged to test and demonstrate
products and recipes. By 1936 Betty had become so popular they created a face to
go along with her signature. In 1950 the first Betty Crocker cookbook was
published and quickly became a staple in American kitchens. Around the same time
the logo of a red spoon with her signature appeared on boxed cake mixes. Since
then Betty's name has been used on a wide range of products, and her image has
been updated 8 times, most recently in 1996.
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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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Betty Crocker Healthy Heart Cookbook
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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. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. 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 is planning another A to Z Family Reunion in December. 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.
*Offensive postings will be deleted by the publisher.
Betty Crocker Bisquick Impossibly Easy Pies: Pies that Magically Bake Their Own Crust
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Next Monthly Theme...
Holiday Baking Recipes
Yes!!! The holidays will be here before you know it. Are there any special
holiday baking recipes you'd like to share that are tried and true favorites?
Great, because that's what we're looking for this month. Please share your
favorite freshly baked goodies recipes with the family here at A to Z Recipes.
We are looking for desserts, breads, etc. Next theme will complete the meal
(see FYI below). Here are some of my family's favorite requests:
Pecan Pie
Pumpkin Cheesecake
Sand Tart Cookies
Rum Balls
Date-Nut Bars
Pumpkin Walnut Cookies
Holiday Seven Layer Bars
Cherry Cheesecake
OK, folks. How about yours?
The allowable number of recipes has been relaxed for the next two themes.
You may send in as many recipes as you'd like. I will sort out duplicate recipes
and post as many of yours as I can in these next two holiday themes. Please try
to send all (or as many as you can) in one email.
FYI: Our next theme will be for Holiday Meals to Remember. We will be
complimenting our dessert recipes with all the other foods we'll be preparing
our loved ones over the holidays. These will include main course, salad, sides,
etc. Save all those recipes for the next theme, ok? I will announce when the
second holiday theme recipes may be sent.
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 November's theme issue is Friday, October 29th.
Theme recipes must have subject: "Holiday Baking Recipes" and will be posted on Sunday, November 7th.
Please use this link: Holiday Baking 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...
The Mole Family
Early one morning the Mole family awoke and Daddy mole climbed to the top of the
mole hole and sniffed the air.
"I smell bacon frying." he said.
Momma mole crowded in beside him and sniffed the air, "I smell eggs cooking."
she said.
Baby mole tried and tried to get to the top but there was no room left so he
said, "All I can smell is molasses!"
The Top 10 New Slogans for Fast Food Restaurants:
10. Hardee's -- Where our identity crisis is the star.
9. McDonald's -- New cooler coffee!
8. Starbucks -- Now with 0.9% financing on the new Quad Macchiato.
7. KFC -- We're NOT a rap group, dammit!
6. Where's Kanga? Where's Roo? They're charbroiled to satisfy you!
5. Burger King -- Did somebody say, "Give me the damn Whopper and get Pokemon
outta my face?"
4. Jack-In-The-Box -- We put the dot in E.coli.
3. Popeye's -- Buy your chicken from a real cartoon character, not an animated
dead guy.
2. Wendy's -- If Dave doesn't give a rat's ass about his cholesterol, why should
you?
... and the Number 1 New Slogan for Fast Food Restaurants:
1. Taco Bell -- Working around the clock to invent new ways to combine the same
5 ingredients.
M&M's: The Theory of Evolution
Whenever I get a package of plain M&Ms, I make it my duty to continue the
strength and robustness of the candy as a species.
To this end, I hold M&M duels.
Taking two candies between my thumb and forefinger, I apply pressure, squeezing
them together until one of them cracks and splinters. That is the "loser," and I
eat the inferior one immediately. The winner gets to go another round.
I have found that, in general, the brown and red M&Ms are tougher, and the newer
blue ones are genetically inferior. I have hypothesized that the blue M&Ms as a
race cannot survive long in the intense theatre of competition that is the
modern candy and snack-food world.
Occasionally I will get a mutation, a candy that is misshapen, or pointier, or
flatter than the rest. Almost invariably this proves to be a weakness, but on
very rare occasions it gives the candy extra strength. In this way, the species
continues to adapt to its environment.
When I reach the end of the pack, I am left with one M&M, the strongest of the
herd. Since it would make no sense to eat this one as well, I pack it neatly in
an envelope and send it to: M&M Mars, A Division of Mars, Inc. Hackettstown, NJ
17840-1503 U.S.A., along with a 3x5 card reading, "Please use this M&M for
breeding purposes..???
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Betty Crocker's New Choices Cookbook: More Than 500 Great-Tasting Easy Recipes for Eating Right
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Betty Crocker ???1968??? Favorites...
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CANADIAN CHEESE SOUP
1 large potato, finely diced
1 large onion, finely chopped
?? cup finely diced carrots
?? cup finely diced celery
1 cup water
2 cups canned chicken broth
1 cup grated sharp cheddar cheese
?? cup cream
2 tbsp. chopped parsley
In covered saucepan, simmer vegetables in water until tender. 10 to 15 minutes.
Add remaining ingredients except parsley. Heat and serve garnished with parsley.
4 to 6 servings.
PACIFIC LIME MOLD
Dissolve 1 pkg. (3 oz.) lime flavored gelatin in one cup boiling water. Add
juice from one can (9 oz) crushed pineapple, chill until slightly thickened.
Beat until frothy. Fold in pineapple, 1 cup creamy cottage cheese, 1 tsp.
horse-radish, ?? cup mayonnaise or ?? cup whipping cream, whipped, and ?? cup
chopped nuts. Chill until firm. 6 servings.
?
HAMBURGER STROGANOFF
I think that this is one of the first dishes I made as a young bride.
?? cup minced onion
1 clove garlic, minced
?? cup butter
1 lb. ground beef
2 tbsp. flour
1 tsp. salt
?? tsp. pepper
1 lb fresh mushrooms or 1 can (8oz) sliced
1 can cream of chicken soup
1 cup sour cream
2 tbsp. minced parsley
hot boiled noodles
Saute onion and garlic in butter over medium heat. Add meat and brown. Add
flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup, simmer uncovered 10
minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve with
noodles. 4 to 6 servings.
SCALLOPED CORN
?? cup chopped onion
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
?? tsp. paprika
?? tsp. dry mustard
Dash of pepper
?? cp milk
1 can whole kernel corn (2 cups fresh)
1 egg slightly beaten
Heat oven to 350 degrees. Saute onion in butter until golden. Blend in flour,
seasonings; cook until bubbly. Remove from heat. Gradually add milk. Bring to
boil; boil 1 minute, stirring constantly. Remove from heat. Add corn and egg.
Pour into 1 quart baking dish. Top with buttered crumbs. Bake 20 to 30 minutes.
4 servings.
THUMBPRINT COOKIES
?? cup soft shortening (half butter)
?? cup brown sugar (packed)
1 egg yolk
?? teaspoon vanilla
1 cup Gold Medal flour
?? teaspoon salt
1 egg white
?? cup finely chopped nuts
Heat oven to 350 degrees. Mix shortening, brown sugar, egg yolk and vanilla
thoroughly. Measure flour by dip-level-pour method. Blend flour and salt; stir
in. Roll 1 teaspoon dough into balls. Dip in slightly beaten egg white. Roll in
nuts. Place 1??? apart on ungreased baking sheet. Press thumb gently into centers.
Bake 10 to 12 minutes. Cool. Fill holes with raspberry jelly. Makes about 3
dozen cookies.
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Heart Healthy...
Alas, in 1968 we used lots of butter, flour and shortening. The only thing I
could find that was even remotely heart healthy was fruit and cheese
plates??¦??¦.with plenty of creamed dipping sauce for the fruit!
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For Two...
DINETTE CAKE
A small one egg cake that keeps well.
1 ?? cup flour
1 cup sugar
2 tsp. baking powder
?? teaspoon salt
1/3 cup soft shortening
2/3 cup milk
1 tsp. flavoring
1 egg
Heat oven to 350 degrees. Blend flour, sugar, baking powder, and salt. Add
shortening, milk and flavoring. Beat 2 minutes, medium speed on mixer, or 300
strokes by hand. Add egg. Beat 2 more minutes. Pour batter into greased and
floured 9x9??? square pan. Bake 30 to 35 minutes. Cool. Frost as desired.
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Publisher's Choice...
CHICKEN NICOISE
(See photo)
This is a current-day recipe from Betty Crocker. Bring the flavors of France
to your dinner table with this easy spin-off on a famous salad. Ni?§oise refers
to dishes that are typical of the cuisine found in and around Nice, a city on
the French Riviera. These foods often contain olives, garlic, onions and herbs.
1 1/4 cups dry white wine or chicken broth
4 boneless skinless chicken thighs (1 pound)
3 garlic cloves, finely chopped
1/2 cup frozen pearl onions
1 tablespoon Italian seasoning
2 medium bell peppers, sliced
6 Kalamata olives, pitted and chopped
2 cups hot cooked rice
1. Heat 1/4 cup of the wine to boiling in 10-inch nonstick skillet. Cook chicken
in wine, turning once, until brown. Remove chicken from skillet; keep warm.
2. Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1
cup wine to skillet. Heat to boiling; boil 5 minutes.
3. Add chicken to skillet; reduce heat to medium. Cook 10 to 15 minutes or until
juice is no longer pink when centers of thickest pieces are cut. Serve over
rice.
Source: Betty Crocker Kitchens
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