Publisher's Desk...
Happy Birthday to Bette in California! May you have a blessed day tomorrow and dozens more birthdays!
Good morning to one and all. Friday couldn't come soon enough, huh? I am off this weekend and look forward to some quality time with my kids. If I am lucky, my little plan to have my grandkids over for an early Valentine's Day party will pan out. I miss them. We only live an hour and a half apart, but my oldest daughter, Joanna, works crazy hours like me. It is so difficult to get together. I'm keeping my fingers crossed that we can have our little celebration Sunday. Yes, that means Nana will have to pitch some balls in our customary baseball game. But I see the batting improvement with each visit. Trey has shied away from pitching to the kiddos. Seems the ball usually finds a target on him that endangers his future procreation abilities. Poor fella, lol.
In today's issue, we have a lot of recipes from my personal files, as well as all sorts of other goodies from some generous a2z family members. I thank each of you for the help. Your participation makes this publication so much better. I hope more of you will consider sharing recipes, jokes, etc. with others. Once you do, you will realize how much fun it is (and seeing your efforts published is great!). Hopefully I will retrieve the old data from my ailing computer and begin sharing the previously submitted recipes with everyone here. New submissions are encouraged and gratefully being accepted. Was that a hint?
I hope you have a super weekend and join us here Sunday for another special issue. Take good care until then.
Food for thought today:
The best way to keep your kids out of hot water is to put some dishes in it.
~Shared by Richard, Bradenton, FL
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Enjoy!
Ramblings...
"Recipe for Marriage"
(Circa 1900 U.K.)
Shared by Pat, WA
4 lb. of love
1 lb. of youth
0.5 lb. of good looks
1 lb. of sweet temper
1 lb. of blindness to faults
1 lb. of self-forgetfulness
1 lb. of powdered wit
1 lb. of good humor
2 tablespoons of sweet argument
1 pint of rippling laughter
1 wine glass of common sense
1 ounce of modesty
Put the love, good looks and sweet temper into a well-furnished house.
Beat the butter of youth to a cream and mix well to blindness of faults.
Stir the pounded wit and good humor in to the sweet argument; then add
the rippling laughter and common sense. Work the whole together until
everything is mixed and bake gently forever.
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Did You Know?...
Helpful Hints
Shared by Bette, CA, our "birthday baby!"
Now look what you can do with Alka Seltzer:
Clean a toilet. Drop in two Alka Seltzer tablets,wait twenty minutes, brush and flush. The citric acid and effervescent action clean vitreous China.
Clean a vase. To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka Seltzer
tablets.
Polish jewelry. Drop two Alka Seltzer tablets into a glass of water and immerse the jewelry for two minutes.
Clean a thermos bottle. Fill the bottle with water, drop in four Alka Seltzer tablets, and let soak for an hour (or
longer, if necessary).
Unclog a drain. Clear the sink drain by dropping three Alka Seltzer Tablets down the drain followed by a cup of Heinz
White Vinegar. Wait a few minutes, then run the hot water.
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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
You may click here for the
A to Z Recipes Family
Reunion Page. You??™ll see photos from our last A to Z Family Reunion.
You may click here for Leslie and Rusty's pics from the
A to Z Recipes Family
Reunion. You'll see photos from our December A to Z Family Reunion.
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
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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.
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Next Monthly Theme...
Favorite Ground Meat Recipes
Here's the scoop on the current theme:
Just about everyone has a favorite recipe for using that extremely convenient ingredient "ground meat". What is your favorite way to prepare it? Do you have a special chili, meatloaf or casserole recipe you would like to share with the group here? We would love to make this theme topic as huge a success as possible. It can start with you sharing the recipes your family enjoys using ground meat. For us in the Blackwell household, we enjoy hamburger steaks, smothered in pan gravy. My personal favorite, Mish-Mash, is a special recipe that I will share with you in this theme for March.
Please use this link: Favorite Ground Meat Recipes
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 your favorite theme recipes 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.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Favorite Ground Meat Recipes has a deadline of February 25, 2005, and will be posted on March 6, 2005.
Please use this link: Favorite Ground Meat Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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125 Best Ground Meat Recipes:
Using Beef, Turkey, Chicken, Pork
By Ilana Simon
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Crazy Corner...
A Nun's Story
Shared by Patricia, Hahnville, LA
Sitting by the window of her convent, Sister Barbara opened a letter from home one evening. Inside the letter was a $100 bill her parents had sent.
Sister Barbara smiled at the gesture. As she read the letter by the window, she noticed a shabbily dressed stranger leaning against the lamp post below.
Quickly, she wrote, "DON'T DESPAIR. Sister Barbara," on a piece of paper,wrapped the $100 bill in it, got the man's attention and tossed it out the window to him.
The stranger picked it up, and with a puzzled expression and a tip of his hat, went off down the street.
The next day, Sister Barbara was told that a man was at her door, insisting on seeing her. She went down, and found the stranger waiting.
Without aword, he handed her a huge wad of $100 bills. "What's This?" she asked.
"That's the $8,000 you have coming Sister," he replied.
"DON'T DESPAIR paid 80-to-1."
Why I Fired My Secretary...
Shared by Angelique, TX
Two weeks ago was my 44th birthday and I wasn't feeling too good that morning. I went to breakfast knowing my wife would be pleasant and say, "Happy Birthday!", and probably have a present for me. As it turned out, she didn't even say good morning, let alone any happy birthday. I thought, well, that's wives for you, the children will remember. The children came in to breakfast and didn't say a word. So when I left for the office, I was feeling pretty low and despondent...
As I walked into my office, my secretary Janet said, "Good morning, Boss Happy Birthday". And I felt a little better that someone had remembered.
I worked until noon, then Janet knocked on my door and said, "You know, it's such a beautiful day outside, and it's your birthday, let's go to lunch, just you and me."
I said, "By George, that's the greatest thing I've heard all day. "Let's go!"
We went to lunch. We didn't go where we normally go; instead we went out to a private little place. We had two martinis and enjoyed lunch tremendously.
On the way back to the office, she said, "You know, it's such a beautiful day. We don't need to go back to the office, do we?"
I said, "No, I guess not."
She said, "Let's go to my apartment."
After arriving at her apartment she said, "Boss, if you don't mind, I think I'll go into the bedroom."
"Sure!" I excitedly replied.
She went into the bedroom and, in about six minutes, she came out carrying a huge birthday cake...followed by my wife, children, and dozens of our friends, all singing Happy Birthday.
And I just sat there...
on the couch...
....naked.
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Your Favorites...
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SPAGHETTI CARBONARA
I like this recipe because it calls for the eggs to be cooked. Many other Spaghetti Carbonara recipes do not.
2 tbsp. olive oil
3/4 lbs. bacon, chopped
1/2 c. chopped onion
12 oz. spaghetti
3 eggs
1 1/4 c. whipping cream
1/4 c. Parmesan cheese
Salt and pepper
Additional Parmesan cheese
Heat oil in large skillet over medium heat. Add bacon and saute until just beginning to brown, about 4 minutes. Add onion and saute until onion is translucent, about 4 minutes. Drain oil from skillet. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain well. Whisk eggs with cream and 1/4 cup Parmesan in large bowl to blend. Add spaghetti and toss to coat. Transfer spaghetti to skillet with bacon and onion. Cook over low heat until mixture thickens and is heated through, stirring frequently; do not boil. Season with salt and pepper. Serve with the additional Parmesan cheese.
ENCHILADA CASSEROLE
1 1/2 lbs. lean ground beef
1 sm. onion, chopped
1 garlic clove, minced
1 1/2 c. bottled picante sauce
10 oz. pkg. frozen spinach, thawed and squeezed dry
8 oz. tomato sauce
2 med. tomatoes, seeded and chopped
1 lg. red bell pepper, diced
1 tbsp. lime juice
1 1/2 tsp. salt
12 corn tortillas
1 c. sour cream
3/4 c. (3 oz.) shredded Monterey Jack cheese
3/4 c. (3 oz.) shredded cheddar cheese
Shredded lettuce (optional)
Brown meat with onion and garlic. Drain. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer, uncovered, 15 minutes, stirring occasionally. Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2-inch baking dish, overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining meat mixture. Bake at 350 degrees about 30 minutes. Remove from oven and sprinkle with cheeses. Let stand 10 minutes. Cut into squares and serve.
SCALLOPED OYSTERS
1 pt. fresh (or 2 cans frozen) oysters
2 1/2 c. coarse cracker crumbs
1 stick margarine (melted)
1/2 tsp. salt
1/2 tsp. pepper
1 c. evaporated milk
1/2 c. oyster liquor
1 tsp. Worcestershire sauce
Drain liquor from oysters, reserve 1/2 cup. Rinse oysters in cold water, pick out any shell, drain. Add salt and pepper to melted margarine. Pour over crackers and mix thoroughly. Lightly grease a 2 1/2 quart casserole or Corningware bowl. Layer 1/3 of the crumbs in the bowl. Top with 1/2 the oysters. Place another 1/3 of the crumbs on top of the oysters. Repeat with remaining oysters and crumbs. Beat together milk, oyster liquor and Worcestershire sauce. Pour slowly into mixture. Bake in 325 degree preheated oven for 1 hour. Serve hot.
MEDITERRANEAN CHICKEN CASSEROLE
1/2 lb. fresh mushrooms, sliced
2 green onions, sliced
2 tbsp. olive oil
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1/2 c. white wine
1/2 c. pitted black olives
1 jar (6 oz.) marinated artichoke hearts, drained
1 tsp. granulated garlic
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt & pepper
1/2 c. Parmesan cheese
2-3 lb. chicken parts
In medium bowl, combine mushrooms, green onions, oil, garlic, sauce and paste. Add wine, olives and spices. Remove skin from chicken, place chicken in 2 quart casserole dish. Cover with sauce. Bake 50 minutes at 375 degrees, uncovered. Place artichoke hearts and cheese evenly over casserole last 10 minutes of cooking time.
ELEGANT SCALLOPED CORN
1 (16 oz.) can cream style corn
1/3 c. chopped celery
1 c. cracker crumbs
2 beaten eggs
1/4 tsp. paprika
1/4 c. chopped onion
3/4 c. diced American cheese
1 tsp. salt
1 c. milk
1. Combine all ingredients.
2. Pour into greased 1 1/2 quart casserole dish.
3. Bake at 350 degrees about 50 minutes until top is lightly browned and center is set.
BAKED APPLE SQUARES
1 3/4 c. sugar
3 eggs
2 c. flour
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 c. oil
1 c. chopped nuts
2 c. sliced apples
Beat sugar and eggs together. Add flour, cinnamon, baking powder and salt. Add oil and vanilla. Fold in nuts and apples. Bake in greased 9 x 13 inch pan at 350 degrees for 40-45 minutes.
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Heart Healthy...
VEGGIE-STUFFED SHELLS
1 c. low fat cottage cheese
1/2 c. mozzarella cheese, shredded
1/4 c. Parmesan cheese
1 head fresh broccoli or 10 oz. frozen broccoli, thawed & drained
2 green onions, minced
1/2 tsp. oregano
1/4 tsp. white pepper
20 jumbo shells, cooked & drained
1 c. Ragu homestyle spaghetti sauce
Mix first 7 ingredients in a bowl. Fill each shell with 1 1/2 tablespoons of cheese mixture. Place shells in a 13 x 9 inch pan, coated with cooking spray. Bake uncovered at 375 degrees for 15 minutes. Place sauce in a saucepan and heat until bubbly. Keep on low until shells are ready. Spoon 2 tablespoons sauce over shells.
Makes 5 servings (4 shells/serving)
Per serving: 308 calories, 7.4 grams fat, Sodium 580 mg
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For Two...
BACON-CHEESE OMELET FOR TWO
4 slices bacon, chopped
2 green onions, sliced
3 sm. fresh mushrooms, sliced
1/2 c. chopped sweet pepper
5 eggs
1 tbsp. milk
3/4 c. shredded Cheddar cheese
Place bacon in a skillet. Fry bacon until crisp. Add green onions, mushrooms and red pepper. Fry until vegetables are crisp, tender, stirring constantly. Remove bacon and vegetables from skillet. Drain on paper towel. Beat eggs and milk together. Pour eggs into skillet and cook until set. Lift corners of omelet occasionally to let uncooked egg mixture flow to bottom. Spread cooked bacon and vegetables diagonally down center of omelet. Sprinkle with cheese and fold opposite corners over middle.
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Publisher's Choice...
CHOCOLATE PECAN PIE SQUARES
1 c. flour
1/2 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. butter or margarine
12 oz. chocolate chips
1 c. corn syrup
3 eggs
1/3 c. sugar
1/4 c. butter or margarine, melted
1/2 tsp. salt
1 c. chopped pecans
Combine flour, sugar, baking soda and salt in a small bowl. Cut in butter with pastry blender (or fork) until mixture resembles fine crumbs. Press evenly into foil lined and greased 13x9 inch pan. Bake at 350 degrees for 7 minutes. Melt chocolate in double boiler. Combine corn syrup, eggs, sugar, melted butter and salt. Beat well. Blend into chocolate and stir in pecans. Pour pecan filling over warm crust. Bake at 350 degrees for 35-40 minutes. Cool. Cut into 2 inch squares.
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