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A to Z Recipes Newsletter
March 14, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Discussion Forum
Crazy Corner
Your Favorites
Heart Healthy
For Two
Publisher's Choice
Hello to everyone out there in a2z land. We had a busy weekend but it was enjoyable. I hope yours was good, too. My kids are safely back in school after Spring Break (thank you, Jesus!) and I am settled in for a week of being able to sleep some during the day. Working nights is not all that bad. Unless your house is full of teens on Spring Break, that is.
Something else that kept me busy over the last week was redesigning the newsletter format. Many have commented in our discussion forum QT about it. If you have some comments (or suggestions, please) you can drop in. There is no need to register or download. You click this nifty QT link and you are there. It is just like an email, but is sent to the QT server for all to see. Lots of folks have made great friends and picked up on recipes not posted in issues. While I am not happy with the current format, it has improved delivery to AOL'ers. If you must still retrieve the issues from archives, please email me from the email account your issues are delivered and we will work on it.
Linda in Michigan had a magical transformation: she became Irish for a day. Check that inbox for the issue on Wednesday for her St. Patrick's Day issue. It is magically delicious!
On with the issue. I hope you enjoy all we have shared with you here. Don't forget! The easiest way to say "thanks" is by placing that free vote. The link follows. These nice folks shared with us today:
Pat, WA
Raymond, Australia
Robyn, Auckland, New Zealand
Charlie, Mobile, AL
Ann, Montreal, Quebec, Canada
Richard, Bradenton, FL
Larry Holmes, Ontario, Canada
Angelique, TX
Jean, Syracuse, NY
"Secret Recipe"
Shared by Pat, WA
Here is a secret recipe, filled with love to you from me. Keep it close
to your heart for the days of gloom and ill start. This recipe will
help you many a day to keep the negativity away.
1 cup Tension
2 cups Stress
1-1/2 teaspoons of Guilt
2 heaping cups of Limited Time
3/4 tablespoon of Urgency
A dash of "No Other Choice"
3 heaping cups of Faith
Fold ingredients gently into a bowl. Mix vigorously and add a few
tears. You'll sweat a little as you knead the dough. Pack it firmly
between your hopes and dreams and form into a perfect little ball.
Sprinkle it with a little faith, rolling the ball in the flour until
fully covered. Place it under a veil of belief and allow it to rise.
Put it in an oven that has been pre-set at the perfect temperature for
the heat of trials and tribulations. Allow it to brown under the warmth
of God's love. Remove after due season and allow to cool in the
confidence of His promise. Garnish with your praises. Arrange neatly
on a platter of thankfulness and serve to friends, families and, oh yes,
strangers...invite them too!
Pass on the recipe to all and let them know that with this recipe, they
have the makings of a miracle!
BASIL FACTS
BASIL
Boosts immunity 500%
Seasoning your meals with basil can lead to a fivefold increase in the body's production of disease-fighting antibodies, thanks to the vitamin A it contains. "Vitamin A is responsible for the maturation and continual replacement of natural killer cells, which defend against infections and viruses", explains Catharine Ross, Ph.D., professor of nutrition at Penn State University. The result: You'll waltz through the cold and flu season feeling terrific.
Immune-Strengthening Pesto
In a food processor, puree 1 cup basil leaves, 1/2 cup toasted pine nuts, and 3 cloves garlic until fine. Add 6 Tbs. extra virgin olive oil and process until mixture is smooth. Stir in 1/2 cup grated Parmesan cheese. Toss with pasta.
BASIL
The compound that soothes muscle aches.
Basil has long been prized for its pain-relieving properties, and the medical community recently has gained insight into why it works so well. "Basil is rich is rosmarinic acid and other anti-inflamatory and analgesic compunds," explains dermatologist Joshua L. Fox, M.D. These compounds reduce the production of the hormones that activate pain receptors while easing the inflammation that intensifies discomfort.
Revitalizing Basil Soak
Wrap 1 tsp dried basil, 1 tsp dried rosemary and the peel of 1 lemon in cheesecloth and tie with ribbon. Draw a warm bath and allow the bag to float in the water. Relax and soak for 10 minutes or longer.
BASIL
The scent that sharpens your thinking.
The aroma of basil essential oil raises the magnitude of beta brain waves, which leads to optimal mental performance, according to Japanese research. The scent also causes a spike in body temperature, which researchers say indicates an increase in energy that enhances mental clarity, so you can power through your to-dos without the faintest threat of midday brain fog.
Brain-enhancing mini-bouquet
Tightly gather a handful of fresh basil stems just below the leaves and tie with 4 inches of ribbons. Place a bundle on your desk and scatter additional bouquest throughout the house so you can enjoy the benefits all day long.
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 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.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Pastabilities! has a deadline of March 25, 2005, and will be posted on April 3, 2005.
Please use this link: Pastabilities!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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, or other methods listed.
To make donations using other methods, click here.
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 don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the 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.
Family Photos!
You may click here for the
June 2004 A to Z Family Reunion. Click here for Leslie and Rusty's pics from the
December 2004 A to Z Family Reunion.
OMG!
Shared by Raymond, Australia
If mini skirts get shorter
Said the angel to the gnome
There will be two more cheeks to powder
and a lot more hair to comb.
Sent by Robyn, Auckland, New Zealand
Every time the man next door headed towards Bob??™s house, Bob knew he was coming to borrow something.
"He won??™t get away with it this time," muttered Bob to his wife. "Watch this."
"Er, I wonder if you??™d be using your power-saw this morning," the neighbour began.
"Gee, I??™m awfully sorry", said Bob with a smug look, "but I??™ll be using it all day."
"In that case," said the neighbour, you won??™t be using your golf clubs. Mind if I borrow them?"
Dumb Blonde Joke
Shared by Charlie, Mobile, AL
A business man got on an elevator. When he entered, there was a blonde already inside who greeted him with a bright, "T-G-I-F."
He smiled at her and replied, "S-H-I-T."
She looked puzzled, and repeated, "T-G-I-F," more slowly.
He again answered, "S-H-I-T."
The blonde was trying to keep it friendly, so, she smiled her biggest smile and said as sweetly as possibly, "T-G-I-F."
The man smiled back to her and once again, "S-H-I-T."
The exasperated blonde finally decided to explain, 'T-G-I-F' means 'Thank Goodness It's Friday."
Get it, duuhhh?"
The man answered, "'S-H-I-T' means Sorry, Honey, It's Thursday."
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
EXTRA SPECIAL SALMON CAKES
Serves 6
~Submitted by Ann, Montreal, Quebec, Canada
2 baked, chilled potatoes
1 1/2 cup braised onion ribbons with celery (recipe follows)
3 Tbsp mayonnaise
1 large egg
1 Tbsp Worcestershire Sauce (white wine variety)
1/2 tsp dried thyme
2 Tbsp bottled capers (drained)
flour (for dredging)
2 Tbsp olive oil
2 cup flake, poached salmon
Bibb lettuce (for lining platter)
sliced lemons (garnish)
Remove skins from potatoes, grate coarsely into a large bowl, and
add the onion mixture. In a small bowl whisk together well the
mayonnaise, egg, Worcestershire sauce, thyme, capers, and salt and
pepper to taste. Add the mixture to potatoes, and stir until
combined. Add salmon and stir until the salmon is just distributed
evenly. Form 1/3 cup measures of the mixture into the patties and
dredge patties in flour. In a large skillet heat butter (hmmm...
not on the list of above ingredients!!) and oil over moderately
high heat until the fat is hot but not smoking. Saute patties for
3 min. on each side or until golden brown. Line platter with lettuce
and serve cakes with lemon.
BRAISED ONION RIBBONS WITH CELERY
Serves 6
3 1/2 lbs. onions: halved lengthwise and cut crosswise into 1/2 inch thick slices
1/4 cup olive oil
7 stalks celery
In a large, heavy skillet cook the onions in the oil, covered, over
moderately low heat, stirring occasionally for 45 minutes. Season
the onions with salt and pepper and cook them, uncovered, over
moderately high heat, stirring occasionally for 30 minutes, or
until they are tender and beginning to turn golden. Add the celery
and cook the mixture, stirring, for 5 min., or until the celery is
crisp-tender.
ASPARAGUS-LEEK SOUP WITH CREME FRAICHE AND CHIVES
Serves 8
~Submitted by Richard, Bradenton, FL
Source: Cooking.com
Creme fraiche can be found in some supermarkets and most specialty foods stores. But just in case you cannot find it, here's a simple recipe for making your own. Offer a crisp and clean French white wine with the soup, such as a Chablis.
Cooking.com Tip: Instead of pureeing soup in batches with a bar blender, bring the blender to the pot. With a rechargeable hand blender you can puree soup directly in the stock pot. Because it's cordless, there's no worry of the cord getting in the way or being dragged over a hot burner. Besides pureeing soup, this appliance is also great for blending smoothies or making whipped cream.
For the Creme Fraiche:
1 1/2 cups heavy or whipping cream
1/2 cup sour cream
For the Soup:
1/4 cup (1/2 stick) unsalted butter
4 cups chopped leeks (white and pale green parts only; from about 2 large leeks)
3 pounds asparagus, tough ends broken off and discarded, spears cut into 2 inch pieces
6 1/2 cups reduced-sodium chicken broth
3 tablespoons chopped chives
FOR THE CREME FRAICHE:
Whisk cream and sour cream in small bowl to blend. Cover and let stand in warm part of kitchen until thickened, at least 5 hours or overnight. Refrigerate.
FOR THE SOUP:
Melt butter in heavy large deep-sided nonreactive pot over medium heat. Add leeks and saute until softened, about 5 minutes. Add asparagus and saute 2 minutes. Add broth and 1 teaspoon salt. Bring to simmer, reduce heat and simmer gently, uncovered, until vegetables are very tender, about 15 minutes.
Using hand held blender, puree soup in pot. Alternately, working in batches, puree soup in food processor, blender, or food mill. Return soup to same pot. Stir in 1 cup creme fraiche. Season to taste with salt. If serving immediately, reheat soup a few minutes if necessary.
DO-AHEAD TIP:
Creme fraiche can be made 1 week ahead. Keep refrigerated. Soup can be prepared 2 days ahead. Cool. Cover and refrigerate. Stir over medium heat until heated through before serving.
Ladle soup into 8 soup bowls. Garnish each with a dollop of remaining creme fraiche. Sprinkle with chives.
Nutrition Facts
Serves 8
Facts per Serving
Calories: 327 Fat: 26g Carbohydrates: 16g
Cholesterol: 83mg Sodium: 176mg Protein: 11g
Fiber: 4g % Cal. from Fat: 72% % Cal. from Carbs: 20%
BAKED CIDER-MAPLE SQUASH WITH APPLES
~Submitted by Larry Holmes, Ontario, Canada
2 pepper or acorn squash
1 teaspoon salt
2 large cooking apples, unpeeled
?? cup butter
?? cup maple syrup
?? cup apple cider or juice
Cut squash in half and remove seeds. Sprinkle with salt and place cut side down in baking pan. Cover and bake in 375?°F oven until almost tender, about 40 minutes. Peel and cut into thick
slices or wedges. Cut apples in half, core and cut into thick slices or wedges.
In a small baking dish, arrange squash and apples alternately and overlapping slightly. Heat butter with syrup and cider. Pour over squash and apples. Bake at 375?°F for about 20 minutes or
until tender, basting often.
Makes about 6 servings.
CHERRY ORANGE CHICKEN
~Submitted by Luanne, FL
1 small chicken or your choice of pieces
2 Tbs melted butter
1/2 cup brown sugar
1/4 tsp orange peel
Pinch of ground ginger
1/4 cup orange juice
8 oz. can of dark sweet cherries, drained
Place chicken in baking pan. Pour melted butter over chicken. Combine
brown sugar,orange peel, ginger and orange juice. Mix well and pour over
the chicken. Bake at 350* for about 45 minutes. Remove from oven and add
cherries. Return to oven for about 10 minutes or until chicken is golden
brown and cherries are heated.
Serve with rice.
ALOHA CHEESECAKE
~Submitted by Angelique, TX
1 cup vanilla wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/3 cup sugar
2 tablespoon milk
2 large eggs
1/2 cup macadamia nuts, toasted
8 1/2 ounce can crushed pineapple, drained
1 kiwifruit, peeled and sliced
Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.
Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition.
Stir in nuts, pour over crust. Bake at 350?? for 45 minutes.
Loosen cake from rim of pan, cool before removing rim of pan. Chill.
Before serving, top with fruit.
APPLE MERINGUE TARTLETS
~Submitted by Jean, Syracuse, NY
Yield: 10 servings
Ingredients
Shells:
4 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup sugar
1/2 cup lightly toasted, finely chopped almonds (or can also be made with pecans or hazelnuts)
Filling:
6 cups peeled, cored and sliced apples, tossed with 2 tablespoons lemon juice
1 cup apple cider
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Topping:
1/4 cup lightly toasted almonds
Prepare shells the day before:
Pre-heat oven to 250 degrees.
Beat egg whites, salt and cream of tartar until foamy, gradually add sugar and beat at high speed until very stiff and satiny (5-10 min).
Fold in almonds. Cover a cookie tray with baker's parchment. Spread meringue into 10 rounds, each very slightly concave. Bake for 1 hour and 15 min. Turn oven off and slide tray out from under parchment so that parchment is resting directly on oven rack--let shells remain in oven to dry and cool 3 hours or overnight. Remove from oven, peel parchment off bottoms of meringues and (if not using that day) store in tightly closing cookie tin until ready to fill.
Prepare filling:
Combine sliced apples, cider and spices in large skillet with cover.
Bring cider to simmer and cover and cook about 5 min.
Remove cover, toss apples gently (try not to break slices up) and continue to simmer on medium high heat, stirring/tossing apples until cider has evaporated and apples are lightly carmelized (about 10 min more). Remove from heat and cool. Can be made up to 3 days in advance and refrigerated.
Assemble tartlets:
Place each shell you are using on a dessert plate. Arrange apple slices on top to cover all but rim. If desired, sprinkle top with sliced or coarsely chopped toasted almonds (or other nuts). (not all tartlets need to be made at same time; once tart is assembled, use within 3 hours).
Nutritional Analysis:
Calories: 265 per serving (makes 10 servings)
Fat: 8 g.
Saturated fat - .4 g.
Sodium: 55 mg.
Cholesterol: 0 mg.
ELEGANT PORK CHOPS
~Submitted by Jean, Syracuse, NY
2 servings
2 pork loin chops (1 inch thick)
1 tablespoon cooking oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup milk
3/4 cup uncooked instant rice
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Dash pepper
In a skillet over medium heat, brown the pork chops in oil; set aside. In an ungreased 8-in. square baking dish, combine soup, milk, rice and seasonings; mix well. Top with pork chops. Cover and bake at 350 degrees for 45 minutes or until meat is tender. Uncover and bake 5 minutes longer. Let stand for 10 minutes before serving.
BROILED SWEET AND TANGY TILAPIA
Serves 4
INGREDIENTS:
2 tablespoons butter
3 teaspoons lemon juice, divided
1 tablespoon melted butter
1 teaspoon Dijon mustard
1 teaspoon raspberry vinegar
2 teaspoons honey
1 teaspoon chopped fresh tarragon
salt and pepper to taste
1 pound tilapia fillets
DIRECTIONS:
Preheat the oven broiler. Place a sheet of aluminum foil on a baking sheet, and coat with 2 tablespoons butter.
In a bowl, whisk together 1 teaspoon lemon juice, melted butter, mustard, raspberry vinegar, honey, tarragon, salt, and pepper.
Place the tilapia on the prepared baking sheet, and broil about 3 minutes in the preheated oven. Turn tilapia, and drizzle with about half the lemon juice dressing mixture. Continue broiling about 3 minutes, turn, and drizzle with remaining dressing. Continue broiling about 2 minutes, or until fish is easily flaked with a fork. Remove from heat, and sprinkle with remaining lemon juice to serve.
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 205
Total Fat: 10.3g
Cholesterol: 65mg
Sodium: 268mg
Total Carbs: 3.8g
Dietary Fiber: 0g
Protein: 23.6g
Source: Allrecipes
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