A to Z Recipes
Newsletter

Welcome to a great place for recipes and MORE!

Enjoy!

Ramblings...

Have you ever shared a Christmas feast after Midnight Mass with a family whose elders spoke only Italian and you only knew a few words? I was raised Protestant and one of my best friends was Italian. I often was at their home, or she was at ours. I was treated to a beautiful service at church and then a magnificent meal, singing, love overflowing from everyone present.

Have you ever attended a Jewish wedding ceremony or Bar Mitzvah? The sharing of these celebrations was a memory that will always be with me. First, the people whose family was blessed during these ceremonies, and then the homes filled with love, laughter and wonderful food.

One friend was Jewish and her Mother made the most wonderful Chopped Liver you could imagine!

Did you ever 'trade lunches" at school, giving the sandwich with homemade bread and the piece of cake to someone for a cheese cookie, filled with marmalade, or a fried "bowknot"? Is it any wonder that I fight my weight battle to this day?

Our a2z family is much like the families in my neighborhood as I grew up. We care, we share, we give freely of our time and our precious recipes.

Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."



Lost Recipes : Meals to Share with Friends and Family
by MARION CUNNINGHAM
Eligible for F-R-E-E Super Saver Shipping
Your purchase defrays expenses
in the publication of A to Z Recipes

Did You Know?...

HINTS FOR USING HONEY
From Michigan State College Extension Division (1936), Roberta Hershey

This article was written long ago, but the information is still valid. Honey is still used for all types of recipes and is still appreciated by many.

Honey for Flavor

The use of honey is as old as the history of man. Aristotle, the Greek philosopher, termed honey ???dew distilled from the stars and the rainbow???. Honey is truly a most interesting food, the perfumed nectar from many blossoms being transformed by the bees into the delectable sweet.

Preference as to the variety of honey will probably depend upon individual taste or upon the product for which it is to be used. The milk-flavored, light colored clover and alfalfa honeys are delicious in salads, sauces, and fruits, while the more zestful buckwheat honey is better suited to more highly spiced recipes. Today, blends of several honeys are often offered on the market.

Food Value of Honey

Honey is an easily digested food made up of about four parts of sugar to one of water and yields between 65 and 100 calories for each tablespoonful.* Because of its high percentage of fructose, it is sweeter than cane or beet sugar and may be substituted for sugar, entirely or in part, in many recipes. Honey furnishes a small amount of mineral substances and has a slightly laxative effect.

*Variation depends upon whether measurement if level or rounding.

Substituting Honey for Other Sugars

Honey may be substituted for sugar in almost any recipe if a few simple rules are followed. Since products made with honey improve in flavor and in texture upon aging a week or so and do not become stale easily, many housewives prefer to use honey for baked products.

Honey is about one-fifth water, therefore, in replacing sugar with honey in a recipe, the amount of liquid should be reduced by one-fifth for each cup of honey used. An accurate way to make this measurement is to remove three tablespoons and one teaspoon of liquid for each cup of honey used. A more general rule is to reduce the liquid by one-fourth and have the flour measurements scant.

When honey is substituted for molasses in a recipe, between one-fourth and one-half of a level teaspoonful of soda should be used for each cup of honey. This is less soda than would be required with the molasses since honey is less acid than molasses, however different samples of honey vary somewhat in acidity. It is often wise to mix and bake a small sample of dough before deciding upon the amount of soda.

Measuring honey is easy if fat is measured in the cup first and then the honey measured without washing the cup. When both honey and sugar are to be measured, place sugar in the cup first and the honey will come out without adhering to the cup. Mixtures containing honey should be baked slowly and evenly for best results.

Keeping Honey

Honey should be stored in a tightly closed container, since it may absorb moisture and then spoil. If it is kept at a warm temperature it is much less likely to become granular. If honey does become granulated, it may be used for candies, cake icings, and hard sauces or the crystals may easily be dissolved by heating over water.

Honey in Canning and Preserving

Honey may be used in place of sugar in canning, preserving, and pickling. The syrup may be darkened somewhat if all honey is used, but when half sugar and half honey are used, a very delicious and attractive product results.

HONEY POUND CAKE

?? Cup shortening
?? Cup sugar
?? Cup honey
4 eggs, (beaten separately)
2 Cups pastry flour
?? tsp. ginger
?? tsp. soda
??.tsp. cinnamon

Cream shortening and sugar. Add honey and well-beaten egg yolks. Sift the flour with the ginger, cinnamon and soda and add to first mixture. Fold in stiffly beaten whites of eggs and flavoring. Beat five minutes. Put into a warm deep tin and bake for an hour in a moderate oven (350 degrees).

This recipe does not state whether or not to lightly grease pan. Others in the same booklet, state either waxed paper or oiling.

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:

Next Monthly Theme...

Pastabilities!

Here's the scoop on the current theme:

I love pasta recipes. My kids enjoy eating and preparing them. Since most folks enjoy pasta, I thought it would be great to share some of those recipes right here as a theme topic. How about it, folks? Is there a recipe using pasta that makes your family swoon when you prepare it? Even simple pasta dishes are great for sharing. The sky's the limit!

Please use this link: Pastabilities!

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.

Crazy Corner...

Prayer Answered

After starting a new diet, I altered my drive to work to avoid passing my favorite bakery.

I accidentally drove by the bakery this morning and there in the window were a host of goodies.? 

I felt this was no accident, so I prayed, "Lord, it's up to you.... if you want me to have any of those delicious goodies, create a parking place for me directly in front of the bakery."

And sure enough, He answered my prayer...on the eighth time round the block, there it was!



Only a Texas man can make you feel like a woman . . .

On a transatlantic flight, a plane passed through a severe storm. The turbulence was awful, and things went from bad to worse when one wing was struck by lightning. One woman in particular lost it. Screaming, she stood up in the front of the plane. "I'm too young to die," she wailed. Then she yelled, "Well, if I'm going to die, I want my last minutes on earth to be memorable! Is there anyone on this plane who can make me feel like a WOMAN?"

For a moment, there was silence. Everyone had forgotten his or her own peril.

Eyes riveted, they all stared at the desperate woman in the front of the plane. Then a man from Texas stood up in the rear of the plane. He was handsome, tall, well built, with dark brown hair and hazel eyes. Slowly, he started to walk up the aisle, unbuttoning his shirt, one button at a time. No one moved. He removed his shirt. Muscles rippled across his chest.

She gasped...

He said, "Iron this -- and then get me a beer."



The following quotations are from Harry and Joan Mier, from their book, "Happiness Begins Before Breakfast".

How Can I Help?...

Placing a vote takes only a moment and helps promote A to Z Recipes.

Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.

A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, Amazon Honor System, or other methods listed.

To make cash donations using other methods, click here.

Your Favorites...


Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

Site search Web search

powered by FreeFind

FAVORITES GROWING UP

CHEESE COOKIES------POLAND

These were a favorite and each time that my friends Mother made them, she sent some to me. YUM!? 

?? pound farmer cheese, ground, or ricotta cheese
?? pound soft butter
2 cups all purpose flour, sifted
?? cup orange marmalade? 

Combine the cheese with butter and flour. Knead the dough. Roll out on a floured board to 1/8" thickness. Cut out into 2??-inch squares. Place ?? tsp. marmalade on each square. Fold the corners over, and seal together.? 

Place on a buttered and floured cookie sheet. Bake in a hot oven (400??) for 20 minutes. They are best when fresh. Yields: 5 dozen.? 



CHICKEN STOVIES-------SCOTLAND? 

1 frying chicken, cut up
4 large potatoes
2 large onions
2 tsp. salt
?? tsp. pepper
1/3 cup butter
1 cup water or chicken broth? 

Peel and slice potatoes into quarter-inch slices. Peel and slice onions thinly. Arrange alternate layers of chicken, potatoes, and onions in a heavy frying pan. Dot each layer with butter and sprinkle with salt and pepper. Add the water. cover tightly, bring to a boil, and simmer very gently for about 1 hour. Serves 4



ENGLISH COOKIES------FROM MY GRANDMOTHER'S RECIPES? 

1?? cups brown sugar
?? cup granulated sugar
?? cup shortening
2 eggs
pinch of salt
3 cups flour? 
1 tsp. baking soda, dissolved in ?? cup cold coffee
?? box raisins, cooked in water, to cover, until plump
2/3 cup nuts, chopped
1 tsp. vanilla? 

Batter will be stiff. Pat batter into lightly greased 9x2x13-inch pan. Bake in a moderate oven (350??-375??) until toothpick tests clean in center of pan. Cut into squares. You can sprinkle with powdered sugar. You can also divide dough in half and put each half on a cookie sheet or jelly roll pan to bake. The cookies will be thin, if baked this way.



GNOCCHI------ITALY? 

This was a specialty at my girlfriend's home. Sometimes, her Grandmother would make this and hers was always the best!? 

2 pounds baking potatoes
1 cup sifted all-purpose flour
1 whole egg
1 egg yolk
2 Tbsp. butter, softened
1 tsp. salt
Grated Parmesan Cheese
Good Tomato sauce, preferably made with Italian sausage and mushrooms? 

Boil the potatoes in jackets until cooked. Peel and put through a ricer. While potatoes are still warm, blend them with the flour. Add lightly beaten egg and extra yolk, the butter and salt. Place on a floured board and knead lightly. Keep dough soft. Roll into sticks 1-inch thick and about 10-inches long. Cut into ??-inch pieces and dent each piece in the middle with a fork.? 

When ready to serve, place gnocchi in boiling salted water. Cook until they rise to the top of the water. Drain and place in a warm bowl. Sprinkle the cheese and the sauce over them. Serve immediately.? 

Serves 6-8? 



CR??ME de MENTHE FRAPPE-------ITALY? 

4 cups water
1?? cups sugar
1 cup fresh lemon juice
3/4 cup green cr??me de menthe? 

Make a syrup by boiling sugar and water together for 5 minutes. Remove from heat and cool. Add lemon juice and stir. Add 5 Tbsp. of the cr??me de menthe and freeze for 2 hours. Then stir well, and return to the freezer. When ready to serve, spoon into small wineglasses or cocktail glasses and float 1 Tbsp. of cr??me de menthe on top.

Makes about 1 quart



FIOCCHI-----ITALY? 

We called these fried bows. I continued to make these until the children left home. Their friends always said that their noses led them to our house when these were being fried. Actually, their noses led them to our house often. Most of their Mom's worked outside the home and I was a "stay at home" Mom.? 

4 eggs
6 Tbsp. granulated sugar
3 Tbsp. cooking oil
?? cup milk
4 cups sifted flour
1 tsp. baking powder
1 tsp. lemon extract
Oil for deep frying
Powdered sugar
Honey
Chopped walnuts? 

Beat eggs and sugar until thick and lemon-colored. Add oil; beat well. Gradually add milk, flour, baking powder and lemon extract. Blend to a soft dough. Chill, if necessary.? 

Turn onto a floured surface; cover with the mixing bowl. Let stand for ?? hour. For bowknots, divide dough in quarters. Roll out each quarter to 1/8-inch thickness. Cut into 1 x 8-inch strips and gently tie each into a bow. Drop into hot oil, 365??, and fry for 2 to 3 minutes, until golden brown. Drain on absorbent paper and sprinkle with powdered sugar. Drizzle with honey and sprinkle with chopped nuts. Makes about 48.? 



IRISH SODA BREAD----Ireland? 

Originally, the daily bread was made with just caraway seed. For Sundays, raisins were added and the loaf was iced. If not iced, this makes excellent toast!? 

3?? cups sifted flour
2/3 cup sugar
1 tsp. salt
1 Tbsp. baking powder
1 tsp. baking soda
1?? cups seedless raisins
2 eggs, lightly beaten
1?? cups buttermilk
2 Tbsp. melted butter? 

Preheat oven to 375??. Grease 8??-inch loaf pan. Sift dry ingredients into mixing bowl; add raisins and caraway seed. Combine eggs, buttermilk and butter. Add to dry ingredients and mix lightly, only until dry ingredients are moistened. Turn batter into pan and bake about 1 hour, or until nicely browned and testing done in center of loaf.? 



POTATO PANCAKES----Germany? 

4 large potatoes, peeled
1 small onion
2 eggs
2 Tbsp. flour
salt and pepper, to taste
Dash of nutmeg? 

Put potatoes and onion through medium blade of meat grinder. Put mixture in mixing bowl; add eggs, one a time, beating well after each addition. Stir in remaining ingredients. Grease and preheat griddle. Drop batter by tablespoons onto griddle and cook for about 3 minutes on each side, or until browned.? 


Our area was filled with steel mills, coal mines, lumber mills in the mountains and other industries. Our roots were diverse, but we still came together as a community of shared interests. Didn't I tell you that we were just like a2z?

40607/72632_cumuli_friend.jpg ez=atozre">


Always remember:
Do NOT respond to this newsletter by hitting "REPLY". Please use the appropriate email address. Thanks!

Search for interesting ezines and newsletters here.


Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

Site search Web search

powered by FreeFind

A to Z Recipes Website | View recent issue archives on our web site | View recent issue archives at Zinester | View vintage issue archives at Topica | Shop with Us | Sign up for Newsletter | Be Removed from Newsletter | Recipe Collection | Contact List Owner | Make a Submission | Support this publication | Reciprocal Links