Publisher's Desk...
Tomorrow is Valentine's Day and one of my favorite holidays. Nah, there's no "sweet thang" here in Texas for me and I am not
expecting flowers, candy, etc. from some hunk. However, I love the holiday for my friends and family, especially how my kids
begin their experience in noticing the opposite sex. Angela, being 16 now, has been excited about the day for years now.
Trey is 14 and just starting to realize there's more out there than Yugioh and video games. He has already hit me up for
some cards and gifts for "just a friend, Mom. Yeah, she's a girl but that isn't why I want to give her something!" Oh, what
joys lie ahead. And headaches, lol. And heartbreaks, wa-aah!!!
I spend today with all of my kids and grandkids. It will be so good to see them all together. Seeing the excitement
in their eyes when they see all the food prepared and the special Valentine's goodies will be well worth the effort. And
we'll make
some memories that will live on for their children and when they are grandparents. Unabashed love is the greatest
inheritance we can offer our children and grandchildren. Without it, money is meaningless.
Today's issue is jam-packed full of Valentine goodies for you. I hope you find something to make you think, laugh, and cook.
The recipes are from my personal files and all keepers in my book. Have a wonderful day tomorrow. I hope you are spending
it with your sweetheart. I will be working but love my job so maybe I will be spending it with my sweetheart,
lol. Join us here tomorrow for a very special Valentine's Day issue from me to you!
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Enjoy!
Ramblings...
Dare To Try
-Take chances, make mistakes. That's how you grow. Pain nourishes your courage. You have to fail in order to practice being
brave.
Mary Tyler Moore
-Two roads diverged in a wood; and I - I took the one less traveled by, and that has made all the difference.
Robert Frost
-You have to leave the city of your comfort and go into the wilderness of your intuition. What you'll discover is
yourself.
Alan Alda
-Be bold. If you're going to make an error, make a doozy, and don't be afraid to hit the ball.
Billie Jean King
-If you don't fail now and again, it's a sign you're playing it safe.
Woody Allen
-When you're old, they say your regrets aren't what you did, but what you didn't do. So I like to take every opportunity that
I can.
Cameron Diaz
-Living at risk is jumping off the cliff and building your wings on the way down.
Ray Bradbury
Source: Woman's Day magazine
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Did You Know?...
HINTS FOR PREPARING RICE:
Some great ways to add flavor without adding calories. Cook the rice in chicken broth, beef broth, vegetable broth,
consomme, or bouillon. Fruit juices like orange, tangerine, or apple are great to use with pork or poultry dishes, and for
desserts.
TOSS HOT RICE WITH:
Crumbled bacon and sour cream; Grated cheese - Parmesan, Cheddar, Romano; sauteed onions and mushrooms; sliced or chopped
olives; plain, toasted, or salted almonds, peanuts, pecans, cashews; chopped pimiento and chopped parsley; soy or teriyaki
sauce; spaghetti sauce; cheese sauce; gravy; sautee vegetables.
TIPS FOR SUCCESS IN RICE:
Measure all ingredients accurately to insure perfect results. Do not rinse rice before or after cooking! Wash is
unnecessary, and will result in loss of nutrients. For drier rice, let stand 5 to 10 minutes before serving. Cooked rice
can be kept refrigerated for 6 to 7 days, or frozen for up to 4 months. Be sure to cover rice tightly so the grains won't
dry out or take on any "refrigerator" flavors. Reheating rice is as good as when it was first prepared. For each cup of
cooked rice add 2 tablespoon liquid cover and heat. In a microwave oven, cover and cook on high about 1 minute per cup.
Source: Easy Chef's One Million of the World's Best Recipes CD
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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:
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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.
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.
Click here to submit an item for posting in this section.
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125 Best Ground Meat Recipes:
Using Beef, Turkey, Chicken, Pork
By Ilana Simon
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Crazy Corner...
Shared by Cheryl, Chicago, IL
1. Does a clean house indicate that there is a broken computer in it?
2. Why is it that no matter what color of bubble bath you use the bubbles are always white?
3. Is there ever a day that mattresses are not on sale?
4. Why do people constantly return to the refrigerator with hopes that something new to eat will have materialized?
5. On electric toasters, why do they engrave the message "one slice"? How many pieces of bread do they think people are
really gonna try to stuff in that slot?
6. Why do people keep running over a string a dozen times with their vacuum cleaner, then reach down, pick it up, examine it,
then put it down to give the vacuum one more chance?
7. Why is it that no plastic garbage bag will open from the end you first try?
8. How do those dead bugs get into those closed light fixtures?
9. Considering all the lint you get in your dryer, if you kept drying your clothes would they eventually just disappear?
10. When we are in the supermarket and someone rams our ankle with a shopping cart than apologizes for doing so, why do we
say, "It's all right?" Well, it isn't all right so why don't we say, "That hurt, you stupid idiot?"
11. Why is it that whenever you attempt to catch something that's falling off the table you always manage to knock something
else over?
12. Is it true that the only difference between a yard sale and a trash pickup is how close to the road the stuff is
placed?
13. In winter why do we try to keep the house as warm as it was in the summer when we complained about the heat?
14. How come we never hear father-in-law jokes?
15. If at first you don't succeed, shouldn't you try doing it like your wife told you to do it?
16. The statistics on sanity are that one out of every four Americans is suffering from some sort of mental illness. Think of
your three best friends. If they're okay, then it's you... Uh-Ohhhh
Shared by Stoney, Mount Hope, WV
Arbitrator \ar'-bi-tray-ter\: A cook that leaves Arby's to work at McDonald's.
Avoidable \uh-voy'-duh-buhl\: What a bullfighter tries to do.
Baloney \buh-lo'-nee\: Where some hemlines fall
Bernadette \burn'-a-det\: The act of torching a mortgage
Burglarize \bur'-gler-ize\: What a crook sees with
Control \kon-trol'\: A short, ugly inmate
Counterfeiters \kown-ter-fit-ers \: Workers who put together kitchen cabinets
Eclipse \i-klips'\: what an English barber does for a living
Eyedropper \i'-drop-ur\: a clumsy ophthalmologist
Heroes \hee'-rhos\: what a guy in a boat does
Left Bank \left' bangk'\: what the robber did when his bag was full of loot
Misty \mis'-tee\: How golfers create divots
Paradox \par'-u-doks\: two physicians
Parasites \par'-uh-sites\: what you see from the top of the Eiffel Tower.
Pharmacist \farm'-uh-sist\: a helper on the farm
Polarize \po'-lur-ize\: what penguins see with
Primate \pri'-mat\: removing your spouse from in front of the TV
Relief \ree-leef'\: what trees do in the spring
Rubberneck \rub'-er-nek\: what you do to relax your wife
Seamstress \seem'-stres\: describes 250 pounds in a size six
Selfish \sel'-fish\: what the owner of a seafood store does
Subdued \sub-dood'\: like, a guy, like, works on one of those, like, submarines, man
Sudafed \sood'-a-fed\: bringing litigation against a government official
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Your Favorites...
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
DON RICKLES' BEANS
2 lg. cans of baked beans (Bush's 28 oz.)
1 med. can of crushed pineapple (strain off part of the juice)
1/4 c. honey
1 pkg. of onion soup
1/4 c. bacon and drippings
Mix all ingredients in baking dish. Bake at 350 degrees until beans are slightly brown on top.
JUST PEACHY DESSERT
1 lg. can peach slices
1 stick butter or margarine
1 box yellow cake mix
1 c. walnuts, chopped
1 c. coconut
Empty peaches and juice into 9 x 13 inch pan. Sprinkle dry cake mix over the peaches. Evenly drizzle melted butter over
cake mixture. Sprinkle coconut over butter and distribute nuts over coconut. Bake in 325 degree oven for 60 minutes. Serve
with ice cream or whip cream.
POPOVER PIZZA
1 lb. ground chuck (beef)
1 lg. onion, chopped
11 1/2 oz. envelope spaghetti sauce mix
1 (15 oz.) Cantomato sauce
1/2 c. water
1 (8 oz.) pkg. Mozzarella cheese (sliced)
2 eggs
1 c. milk
1 tbsp. Crisco oil
1 c. all purpose flour
1/2 tsp. salt
1/2 c. grated parmesan cheese
Brown beef and drain. Stir in sauce mix, tomato sauce and water. Simmer for 10 minutes. Spoon into greased 13 x 9 inch
pan. Top with cheese slices. Beat eggs, milk and oil until foamy. Beat in flour until batter is smooth. Pour batter over
meat filling. Spread to cover completely. Sprinkle with parmesan cheese. Bake at 400 degrees for 30 minutes.
MINI DESSERTS TARTS
1 pkg. refrigerated sugar cookie dough
2 (8 oz.) cream cheese, softened and mixed with,
2/3 c. powdered sugar
Assorted fruits: strawberries, kiwi, grapes, etc.
Form cookie dough into 48 walnut-sized balls. Place each into greased mini muffin tins. Dredge tart shaper in powdered
sugar and press to spread dough. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and re-press. Cool. Place
small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.
OLD SOUTHERN RECIPE BAKED HAM
8-10 lb. smoked shank or butt
1 tsp. cloves, ground
1 tsp. allspice
1 tsp. nutmeg
1 tsp. brown sugar
1 (12 oz.) Cocoa Cola
Aluminum foil
GLAZE:
4 tbsp. honey
2 tbsp. brown sugar
1 tsp. Dijon mustard
1 tsp. rum (opt.)
Cloves, allspice & nutmeg
Place enough aluminum foil in baking pan to completely cover and seal ham. Place ham on foil. Pour Coke over ham. Mix the
spices and rub all over ham. Seal the foil. Bake at 325 degrees for 15 minutes per pound. Remove ham from pan. Discard
aluminum foil. Remove all but 1/2" of fat. Score ham by making slits through fat. Mix the same spices as above (cloves,
allspice, nutmeg, brown sugar) with the glazing ingredients. Heat this to a liquid. Spoon this over ham as thickly as you
can. It will be thicker if made a few minutes ahead and allowed to cool. Return ham to oven for another 20 to 30 minutes,
uncovered, being careful not to burn.
NORWEGIAN BUTTER COOKIES
1/2 lb. butter
2 tbsp. shortening
2 c. flour
1 c. sugar
1 tsp. vanilla
1/2 tsp. baking soda
Cream butter, sugar and shortening. Add vanilla and stir. Sift flour and soda. Add to the other ingredients. Drop with
teaspoon onto well greased cookie sheet. Bake in preheated oven at 350 degrees. Bake 10 to 12 minutes.
Makes 40 cookies.
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Heart Healthy...
IT COULD BE A SNICKERS BAR
Diabetic
12 oz. soft vanilla diet ice cream
1 c. diet Cool Whip
1/4 c. chunky peanut butter
1 pkg. sugar-free butterscotch pudding (dry)
3 oz. Grape-Nuts cereal
Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch square pan. Cover and freeze.
Makes 4 servings.
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For Two...
EASY EGG DROP SOUP
2 c. chicken broth
1 sm. egg
1 stalk green onion, sliced
1 dash sesame seed oil
In a small saucepan bring chicken broth to a complete boil. While broth is coming to boil scramble 1 small egg in a small
bowl. When broth is at a full boil add 1 dash of sesame seed oil. Then add egg and stir once when egg is completely cooked.
Top with green onion.
Serves 2
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Publisher's Choice...
CHICKEN-ASPARAGUS CASSEROLE
1 (10 oz. pkg. frozen asparagus spears
1/2 c. all purpose flour
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
6 chicken breast halves, skinned and boned
1/4 c. butter or margarine
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 c. whipping cream
1/4 c. diced pimento
1/4 tsp. salt
1/8 tsp. hot sauce
1/4 c. grated Parmesan cheese
Cook asparagus according to package directions; drain. Arrange in a greased 12 x 8 x 2 inch baking dish; set aside. Combine
next 4 ingredients; mix well. Dredge chicken in flour mixture. Melt butter in a large skillet; add chicken, and cook until
golden brown on both sides. Drain on paper towels, and arrange on top of asparagus. Combine soup, whipping cream, pimento,
1/4 teaspoon salt, and hot sauce; stir until blended. Spoon over chicken; sprinkle with cheese. Bake, uncovered, at 400
degrees for 15-20 minutes or until bubbly.
Yields 6 servings.
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