Publisher's Desk...
Good morning to everyone. I hope your weekend went well. At work I was busier than a one-armed paperhanger. Once I got home, it didn't get much better, lol. At least everyone here is healthy so you will not hear me complaining. I usually feel better when I am busy, so I feel great. Besides being peeved and contrary, my teens are fine, too. I suppose that is the definition of "teen", right? Especially after a weekend where Mom took every opportunity to remind them of the state of their bedrooms, and that all outside activities hinged on it. Guess who stayed home most of weekend and missed out on most of the "Trick or Treat" fun? You guessed it...my teens. Being a Mom is a tough job (but somebody's gotta do it). I just wish I knew how to do it better so the rooms were straightened
and the kids got to enjoy the weekend's fun more. BTW...the rooms still do not pass "inspection" so...
We will be enjoying a lot of baked goodies in the monthly theme to be posted this coming Sunday. The new monthly theme begins today, the first day of November. It is called "Holiday Meals to Remember". Since we collected dessert recipes last time, we will complete the meal with recipes for main course dishes, salads, side dishes, appetizers, etc. I hope this topic will be of interest to most and create a sending frenzy. Scroll down to the Next Monthly Theme section for details.
There is a great batch of recipes for you in today's issue, as well as plenty of other goodies to make you glad you dropped by. Please join me in thanking the following a2z'ers for their help:
Cheryl, Chicago, IL
Richard, Bradenton, FL
Angelique, TX
Lillian, FL
Larry Holmes, Ontario, Canada
Jean, Syracuse, NY
Margo, SW CO
Barbara, Chula Vista, CA
Edna, Decatur, IL
Tena, MO
Food for thought today:
If it weren't for STRESS I'd have no energy at all.
Shared by Cheryl, Chicago, IL
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Ramblings...
FOUR BONES
Shared by Richard, Bradenton, FL
The body of any organization has four bones:
1. Wish bones, who spend all their time wishing someone else will do all the work;
2. Jaw Bones, who do all the talking and very little else;
3. Knuckle Bones, who knock everything that everybody else tries to do;
4. Back Bones, who get under the load and do all the work.
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Did You Know?...
SOFT PRETZELS
Shared by Angelique, TX
Soft Pretzel History
The origin of the Pretzel can be traced to about 610 A.D. in one of the monasteries of Southern France or Northern Italy. An imaginative monk wanted to use the dough left over after baking bread, so he made strips and formed them to represent children's arms folded in prayer. He called each one a "Pretiola" - the Latin word for little reward. Today over 300 million pounds of Pretzels and Pretzel Products are produced every year.
Soft Pretzel Recipe
For 3 dozen 6-inch sticks or
For 1 dozen 6-inch Pretzels
1 tbsp Yeast
1 tbsp Sugar
1 tsp Salt
2 tbsp softened butter or softened margarine
1 cup warm (115-+ deg F) water
2 3/4 cups flour
Coarse Salt to sprinkle on Pretzels before baking
5 tsp baking soda mixed in 4 cups water in a non-aluminum saucepan
1 large slotted spoon to "go fishing"
Greased cookie sheet
Preheat oven to 475 F.
Put yeast, sugar, salt, butter/marg, water and ONE CUP of the flour into a medium mixing bowl and pour in the water. Stir till all smooth, and yeast starts to bubble.
At this point add the rest of the flour, stir till it is mixed in. When mixture is too stiff to stir with a spoon, begin kneading. Knead dough till smooth and till it no longer sticks to the bowl and your hands. Allow dough to rise to about double its height.
While dough is rising, grease the cookie sheet. and prepare the baking soda-water mixture and bring to a boil on stove.
When dough is risen enough, punch down, knead for a minute or so, then divide and roll the 6-inch sticks with your hands, to about 1/2 inch in diameter, or 12-15-inch long rolls to make into the pretzel shape.
Allow sticks or pretzels to sit for about 1-2 mins. Place them into boiling water-baking soda mixture one or two at a time. Let the pretzels boil for 1 minute 10 seconds, then flip them over with the slotted spoon and boil on the other side for 1 minute and 10 seconds. This boiling step gives them a firm skin and adds some flavor. Not boiling long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough.
Fish them out of the water, let them drip off and place them on the greased cookie sheet. When all the pretzels or sticks are done, sprinkle the coarse salt on them.
Bake for 12-15 minutes or till sticks or pretzels are golden brown.
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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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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!
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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.
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Next Monthly Theme...
Holiday Meals to Remember
Last theme we shared Holiday Baked Favorites so its time to round out our
meals by sharing main course, salads, sides, appetizers, etc. recipes. Everyone has their
own brand of memorable meals. How about sharing some of your favorite
recipes right here at A to Z Recipes.
Here are some of my family's favorite requests:
Cornbread Dressing
Sweet Carrot Salad
Green Bean Casserole
Armadillo Eggs
Sweet Potato Casserole
My Favorite Cheese Ball
Holiday Ambrosia Salad
Bacon-Wrapped Asparagus
OK, folks. How about yours?
The allowable number of recipes has been relaxed for the Holiday 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 two holiday themes. Please try
to send all (or as many as you can) in one email.
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 December's theme issue is Friday, November 26th.
Theme recipes must have subject: "Holiday Meals to Remember" and will be posted on Sunday, November 28th.
Please use this link: Holiday Meals to Remember
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Click here to submit an item for posting in this section.
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The Cook's Encyclopedia of Christmas
Crazy Corner...
WISHING WELL
Shared by Angelique, TX
A long-time married couple came upon a wishing well.
The wife leaned over, made a wish and threw in a penny.
The husband decided to make a wish too. But he
leaned over too much, fell into the well, and drowned.
The wife was stunned for a moment but then smiled,
"Wow! This stuff really Works!"
FIVE TIPS FOR A WOMAN
Shared by Lillian, FL
1. It is important that a man helps you around the house and has a job.
2. It is important that a man makes you laugh.
3. It is important to find a man you can count on and doesn't lie to you.
4. It is important that a man loves you and spoils you.
5. It is important that these four men don't know each other.
LITTLE JOHNNY
Shared by Larry Holmes, Ontario, Canada
Little Johnny's teacher sent a note home to his Mother saying, "Johnny is a very bright boy, but spends too much of his time thinking about sex and girls."
The Mother wrote back the next day, "If you find a solution, please advise. I have the same problem with his Father."
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Love is not blind.
That's why they make lingerie...
Quick & Easy Diabetic Recipes For One
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Your Favorites...
Looking for a particular recipe, ingredient or submitter?
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CREAM CHEESE TURTLE CAKE
~Submitted by Richard, Bradenton, FL
Source: Bon App?©tit, September 2002?
Cake Ingredients:
1 cup sliced almonds, lightly toasted
1 cup chopped pecans, lightly toasted
1 18.25-ounce box German chocolate cake mix, such as Duncan Hines
1 1/4 cups water
1/3 cup canola oil
3 large eggs
1/2 cup (1 stick) butter, room temperature
3 1/2 cups powdered sugar
1 8 oz package cream cheese, cut into pieces, room temperature
Icing:
1 3/4 cups powdered sugar
2 Tbs Bensdorp Dutch Process Cocoa
5 Tbs whole milk
1/4 cup (1/2 stick) butter
3/4 cup Callebaut Semisweet Pastilles
1 tsp vanilla extract
1/2 cup purchased caramel-flavored topping or dulce de leche topping
For the cake, preheat oven to 350?°F. Butter and lightly flour a 13x9x2-inch metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over the bottom of pan. Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl. Using an electric mixer, beat at low speed until mixture is moistened, about 30 seconds, then beat at medium speed for 2 minutes. Pour batter into pan.
Melt the butter in a medium saucepan on medium-low. Gradually stir in the powdered sugar (mixture will form clumps) and the cream cheese, and whisk until smooth, about 1 minute. Pour the cream cheese mixture in large ribbons atop the batter in pan. Using a knife, swirl the mixture into batter. Don't over mix.
Bake until a tester inserted into center of the cake comes out clean. Cooking time will vary based upon your oven. Start checking at about 35 minutes, but it could take as long as 50 minutes. The bottom of the cake will be very moist. Cool in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over top.
For the icing, mix the powdered sugar and cocoa in a medium-sized bowl. Bring the milk and butter to simmer in a heavy medium saucepan, then reduce heat to medium-low. Add the powdered sugar mixture and whisk until melted; add chocolate chips and whisk until smooth. Mix in vanilla.?
Drizzle the warm icing over the cake and let it stand until set, about 2 hours. Drizzle the caramel over top. This cake can be made a day ahead; cover it and keep it at room temperature.
Serves 12-16.?
STUFFED PORK ROAST
~Submitted by Jean, Syracuse, NY
Serves/Makes:8
Ready 1-2 hrs?
1/4 pound bulk pork sausage?
2 cups herb seasoned stuffing mix?
1 cup peeled, chopped, tart apple?
3/4 cup hot water?
1/2 cup diced celery?
1/2 cup raisins?
1 tablespoon diced onion?
1/2 teaspoon salt?
1/2 teaspoon sage?
1/8 teaspoon pepper?
1 (4-6 lb.) boneless, rolled pork loin roast?
1/2 teaspoon salt, divided?
1/2 teaspoon pepper, divided?
1/2 teaspoon ground coriander, divided (optional)?
6 slices bacon?
1 (10 oz.) jar cherry preserves?
2 tbs. orange marmalade?
cherry tomatoes
Cook sausage until slightly pink; drain well. Combine sausage and next 9 ingredients; set aside. Separate pork into two pieces. Sprinkle flat sides with 1/4 tsp. each of salt, pepper and coriander. Spoon stuffing mixture lengthwise over one piece of pork.?
Top with remaining pork; turn under ends. Tie securely with heavy string at 2" to 3" intervals. Sprinkle outside with remaining 1/4 tsp. each of salt, pepper and coriander.?
Place the roast in a lightly greased shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast. Bake at 325?° for 1 hour or until meat is done.
TURKEY CUTLETS MEXICAN-STYLE
~Submitted by Larry Holmes, Ontario, Canada
6 turkey cutlets (about 1 ?? pounds)
1 small head romaine or iceberg lettuce (about ?? pound)
2 large yellow peppers
1 medium-sized onion
1 tablespoon chili powder
salad oil
1 16-ounce can refried beans
salt
1 cup bottled milk salsa
1/3 16-ounce bag tortilla chips, broken (2 cups)
ABOUT 1 ?? HOURS BEFORE SERVING:
On cutting board, with meat mallet or dull edge of French knife, pound each turkey cutlet to about ??-inch thickness. Cut lettuce crosswise into thin strips; place in large bowl. Cut peppers crosswise into ??-inch-thick rings; discard seeds. Dice onion.
In 12-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook pepper rings about 10 minutes or until tender and lightly browned; remove to bowl with lettuce.
In same skillet over medium heat, in 1 more tablespoon hot salad oil, cook onion until tender; stir in chili powder; cook 1 minute. Stir refried beans into onion mixture.
Preheat oven to 375?° F. Sprinkle turkey cutlets lightly with salt; spread with bean mixture. Spread 1 tablespoon salsa on each cutlet; reserve remaining salsa for garnish. Fold cutlets crosswise in half.
Line bottom of shallow 2-cuart casserole with broken tortilla chips. Arrange lettuce mixture and turkey cutlets on top of chips, tucking turkey cutlets into lettuce mixture. Brush turkey cutlets with salad oil. Cover and bake 50 to 55 minutes until turkey is tender. Top with remaining salsa.
Makes 6 main-dish servings.
GINGERBREAD COOKIE DOUGH
~Submitted by Margo, SW CO
350*F
3/4 c shortening
1 c sugar
1 egg
1/4 c molasses
2 c flour
1 tsp baking soda
pinch of salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
Cream together shortening and sugar. Add egg and molasses. Stir in all the other ingredients and mix well. Wrap with Handiwrap and chill in fridge for at least 2 hours or overnight. Roll out dough about 1/4 inch and cut with cookie cutters. Bake on lightly greased pan. Bake for 8-10 minutes in 350*F oven.
SHAKER FISH PIE
~Submitted by Barbara, Chula Vista, CA
1 pound fresh or frozen fish
1 pie pastry
1 cup chopped onion
1/2 cup chopped celery
3 tablespoons butter
1 tablespoon snipped parsley
1/2 teaspoon dried marjoram, crushed
2 tablespoons all-purpose flour
1 teaspoon salt
Dash pepper
1 cup light cream
1/3 cup fine dry bread crumbs
2 tablespoons butter, melted
Thaw frozen fish. Cook the fish in boiling salted water to cover till fish flakes easily when tested with a fork. Drain; break fish into chunks.
Prepare pastry for a single-crust pie. Do not prick. Bake pastry shell at 450 F. for 15 minutes. Remove from oven; set aside. Reduce oven temperature to 325 F.
Meanwhile, cook onion and celery in the 3 tablespoons butter till onion is tender. Stir in parsley and marjoram. Blend in flour, salt, and pepper. Add cream; cook and stir till thickened and bubbly. Remove from heat; stir in fish. Turn mixture into partially baked 9 inch pastry shell.
Toss together bread crumbs and melted butter; sprinkle over pie. Bake, uncovered, at 325 F for 30 to 35 minutes. Let stand 5 minutes.
Makes 6 servings.
24 HOUR FRUIT SALAD
~Submitted by Edna, Decatur, IL
2 eggs
2 tbls sugar
1/4 cup light cream
juice of 1 lemon
1 cup heavy cream, whipped.
1 cup peaches, bite size pieces
2 cups seedless white grapes
2 cups pineapple chunks
1 cup cherries
2 cups marshmallows
Beat eggs until light. Add sugar, light cream, and lemon juice. Mix thoroughly. Cook in double boiler until smooth and thick, stirring constantly. Cool. Fold in whipped cream. Pour over fruit mixture and mix lightly. Chill for 24 hours
FETTUCCINE ALFREDO
~Submitted by Tena, MO
Source: Complete Book of Pasta and Noodles
1 2/3 cups heavy cream
5 tablespoons unsalted butter
salt
1 pound fresh egg fettuccine
1 cup grated Parmesan cheese
ground black pepper
pinch ground nutmeg
Boil pasta. Combine 1 1/3 cups cream and butter in saut?© pan large enough to accommodate the cooked pasta. Heat over low until the butter is melted and the cream comes to a bare simmer. Turn off the heat and set aside. Add drained pasta to saut?© pan, add remaining 1/3 cup cream, cheese, 1/2 teaspoon salt, pepper to taste and nutmeg. Cook over very low heat, tossing to combine, until sauce is thickened, 1 to 2 minutes.
Serves 6.
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Heart Healthy...
BANANA BERRY BATIDO
~Submitted by Angelique, TX
Serving Size: 4
2 medium frozen bananas -- sliced or cubed
1 cup frozen blueberries
1 tablespoon honey
2 cups vanilla soy milk
Place all in a blender, blend on low speed for 30 seconds, then on high for 30 seconds or until smooth.
Serve in chilled glasses.
Per Serving (excluding unknown items): 36 Calories; trace Fat (5.7% calories from fat); trace Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit; 1/2 Other Carbohydrates.
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For Two...
CHICKEN CASSOULET
~Submitted by Jean, Syracuse, NY
Serves/Makes:2
Ready in: > 5 hrs
1/6 cup dry navy beans
1/2 pound skinless chicken pieces
1/4 cup tomato juice
1/6 cup chopped celery
1/6 cup sliced carrots
1/6 cup chopped onion
1/3 clove garlic, minced
1/3 teaspoon instant beef bouillon granules
1/6 teaspoon each dried basil, oregano & sage, crushed
8/10 teaspoon paprika
Soak beans in water overnight in refrigerator. Combine all ingredients in crockpot. Cover; cook on Low for 6 to 8 hours.
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Publisher's Choice...
TEXAS RANCH CHICKEN
Tangy ranch dressing smothers chicken pieces, and gets a topping of grated Mozzarella for the ultimate in creaminess. Other cheeses work equally well - just use your favorite.
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Makes: 6 servings
Ingredients
2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken parts
1 1/2 cups Ranch-style salad dressing
2 cups shredded mozzarella cheese
Directions?
1. Preheat oven to 350 degrees F (175 degrees C). Spread the olive oil in a 9x13 inch baking dish.
2. Arrange chicken in the dish, and cover with the dressing. It's best to place chicken pieces close together so that the cheese and the dressing do not burn on the bottom of the pan.
3. Bake for 20 minutes in the preheated oven. Remove from heat, top with mozzarella cheese, and return to the oven. Continue cooking for about 15 minutes, until the cheese is melted and lightly browned and the chicken is no longer pink and juices run clear.
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