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A to Z Recipes Newsletter
March 18, 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
Good morning and welcome to all. Since the format changes, more of you are receiving issues. A few folks are still having trouble but we are working on those as they are brought to my attention. Zinester has been handling the requests expediently. 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.
Don't flatter yourself that friendship authorizes you to say disagreeable things to your intimates. The nearer you come into relation with a person, the more necessary do tact and courtesy become. Except in cases of necessity, which are rare, leave your friend to learn unpleasant things from his enemies; they are ready enough to tell them.
Oliver Wendell Holmes (1809 - 1894), The Autocrat of the Breakfast-Table, 1858
Today's issue is what a recipe newsletter ought to offer. Please join me in thanking these folks for their help in today's issue:
Dee, TX
Larry Holmes, Ontario, Canada
Maxine, PA and FL
Richard, Bradenton, FL
Ann, Montreal, Quebec, Canada
Angelique, TX
Jean, Syracuse, NY
Woman to Woman
Shared by Dee, TX
Someone will always be prettier.
Someone will always be smarter.
Someone's house will be bigger.
They will drive a better car.
Their children will do better in school.
Their husband will fix more things around the house.
So??????????
LET IT GO!!!!!!
Love you and your circumstances.
Think about it.
The prettiest woman in the world can have turmoil in her heart.
The most highly favored woman on your job may be unable to have children.
The richest woman you know may have the car, the house, the clothes...................but she might be lonely.
Love you. Love who you are.
Look in the mirror in the morning and smile and say
"I am too blessed to be stressed and too anointed to be disappointed!"
"Winners make things happen. Losers let things happen."
Be Blessed Ladies
Pass this on to encourage another woman.
"To the world you might be one person, but to one person you just might be the world".
Don't Pour Out the Pickle Jar: There Are Plenty of Uses for the Juices!
Shared by Larry Holmes, Ontario, Canada
Just picked the last pickle out of the jar? Don't toss it out, save the liquid! The refrigerated juice from pickles, pickled peppers and sauerkraut has dozens of uses in everything from marinades and sauces to dips, soups and even drinks.
"Recycling" the juice also makes good economic sense. A good value to start with, pickled vegetables and their juices are an easy and relatively inexpensive way to pack extra flavor into foods. And with these ideas, you'll be eager to use every drop:
Pickle and pickled pepper liquids make excellent marinades. They offer lots of gutsy flavor when simply combined with a little olive oil and chopped fresh herbs, or added to bottled Italian salad dressing.
Sauerkraut juice is the basis for this zesty marinade for grilled pork and other meats. Combine 1 cup sauerkraut juice, 1/2 cup white grape juice, 1/4 cup oil and 1 clove chopped garlic with 1 tablespoon each of Dijon mustard, minced shallots, chopped fresh rosemary and chopped fresh thyme. Add black pepper to taste. The acid in the sauerkraut juice acts as a tenderizer, resulting in super-succulent meats.
Most any barbecue sauce is better when doctored with a little pickle, pickled pepper or sauerkraut juice. The new and improved version will have a delightful tanginess not found in any bottled brand.
Add cut-up raw carrots, celery sticks, broccoli and cauliflower florets, and red and green pepper strips directly to the jar of any type of leftover pickle juice. Make sure to keep these tangy tidbits refrigerated. The marinated veggies are great for snacking on straight from the jar or become an innovative addition to a crudit?© platter.
Slip sliced onions into a jar of sweet-hot bread and butter pickle juice. The "pickled" onions liven up turkey, chicken or ham sandwiches, as well as hamburgers.
Pickle liquid mixed in with the mayo can give a new twist to your time-honored potato salad. Or, try this Dilled Potato Salad: combine cooked red- skinned potatoes, cooked-till-crisp-tender green beans, sliced black olives and chopped dill pickle. Toss with a dressing of 1/3 cup oil, and 1 Tablespoon each of pickle liquid, country-style Dijon mustard, lemon juice and chopped fresh dill.
For a version of macaroni and cheese that's definitely not like Grandma's, blend 1/2 cup milk, 1/4 cup heated pickled pepper juice and 1 teaspoon Dijon mustard; pour over 4 cups cooked elbow macaroni in casserole dish. Stir in 2 cups shredded cheese, top with bread crumbs and bake until bubbly. Add chopped pickled peppers for a colorful variation.
Gazpacho, a cold summer soup that makes the most of garden veggies, is a refreshing start to any meal. In a blender or food processor, puree tomatoes, onions, green pepper, and cucumbers or zucchini. Thin with a little tomato juice and add hot pickled pepper juice to taste for a tangy zip.
Want to give some gusto to a Bloody Mary . . . add pickle juice! The piquant elixir is a delicious complement to the tomato juice. Don't forget to garnish with a pickle spear instead of the usual celery stick! For a fiery brunch treat, try a Hot Blooded Mary. It features a splash of hot pickled pepper juice and a pickled cherry pepper garnish.
You've heard of squeezing a wedge of lime into your beer. Now, adding some dill pickle juice to your brew could be the next craze. Stir 1/8 cup dill pickle liquid into 12 ounces of your favorite beer and garnish with a pickle spear or baby dill.
Of course, some folks even drink pickle and sauerkraut juice straight as a tonic! We've even heard of athletes who drink pickle juice as a way to replenish the salt after their workouts.
While those libations may not be your cup of tea, with so many great uses for the juices, pickled vegetables are certainly good to the last drop.
Courtesy of Pickle Packers International, Inc.
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.
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NOTE:
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*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.
SIGNS
Shared by Maxine, PA and FL
Over a Gynecologist's Office:
"Dr. Jones, at your cervix."
In a Podiatrist's office:
"Time wounds all heels."
On a Septic Tank Truck in Oregon:
Yesterday's Meals on Wheels
On a Septic Tank Truck sign:
"We're #1 in the #2 business."
At a Proctologist's door
"To expedite your visit please back in."
On a Plumber's truck:
"We repair what your husband fixed."
On a Plumber's truck:
"Don't sleep with a drip. Call your plumber."
Pizza Shop Slogan:
"7 days without pizza makes one weak."
At a Tire Shop in Milwaukee:
"Invite us to your next blowout."
At a Towing company:
"We don't charge an arm and a leg. We want tows."
On an Electrician's truck:
"Let us remove your shorts."
In a Non-smoking Area:
"If we see smoke, we will assume you are on fire and take appropriate action."
On a Maternity Room door:
"Push. Push. Push."
At an Optometrist's Office
"If you don't see what you're looking for, you've come to the right place."
On a Taxidermist's window:
"We really know our stuff."
At a Car Dealership:
"The best way to get back on your feet - miss a car payment."
Outside a Muffler Shop:
"No appointment necessary. We hear you coming."
In a Veterinarian's waiting room:
"Be back in 5 minutes. Sit! Stay!"
At the Electric Company:
"We would be delighted if you send in your payment. However, if you don't, you will be."
In a Restaurant window:
"Don't stand there and be hungry, Come on in and get fed up."
In the front yard of a Funeral Home:
"Drive carefully. We'll wait."
At a Propane Filling Station,
"Thank heaven for little grills."
And don't forget the sign at a Chicago Radiator Shop:
"Best place in town to take a leak."
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CHEDDAR CHICKEN SOUP
~Submitted by Richard, Bradenton, FL
Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings, 1-1/2 cups each
1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
2 Tbsp. flour
1 can (14-1/2 oz.) chicken broth
2 cups milk
2 cups frozen mixed vegetables
1 cup KRAFT Shredded Cheddar Cheese
SPRAY large saucepan with cooking spray. Add chicken; cook and stir on medium-high heat 5 minutes or until cooked through. Stir in flour; cook and stir an additional minute.
ADD broth, milk and vegetables; stir. Reduce heat to medium. Bring just to boil, stirring frequently. Remove from heat.
STIR in cheese until completely melted.
KRAFT KITCHENS TIPS:
Round Out The Meal
Serve with whole grain bread.
Cooking Know-How
Keep a close eye on the soup once the milk has been added. If the milk reaches a full boil, it can curdle. To prevent the soup from curdling, cook the soup on medium heat, stirring frequently.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 320 Total fat 14g Saturated fat 8g Cholesterol 70mg Sodium 630mg Carbohydrate 20g Dietary fiber 3g Sugars 10g Protein 27g Vitamin A 90%DV Vitamin C 15%DV Calcium 35%DV Iron 10%DV
GREEK ONION SOUP
~Submitted by Ann, Montreal, Quebec, Canada
Yield: 4 servings
2 Tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
1 potato, chopped
1 tsp salt
pinch ground black pepper
a few bay leaves
1/2 tsp marjoram
1 cup yogurt
2 pints beef stock
1 Tbsp chopped parsley
Heat oil in a pot and gently fry the onion for 2 minutes. Add garlic, potato and seasonings. Stir together. Add yogurt and mix well. Pour in stock. Bring to a boil, cover and simmer for 20 minutes.
Serves 4
Garnish with chopped parsley.
CALIFORNIA CRAB SALAD
~Submitted by Angelique, TX
Yield: 4 servings
Ingredients:
1 Clove garlic; minced
1 ts Salt
2 tb Capers
2 tb Chopped green chilies
2 tb Chopped pimento
2 tb Tarragon wine vinegar
1/2 c Olive oil
Freshly ground pepper to Taste
ds Hot sauce
1 lg Avocado; quartered
2 Tomatoes
8 oz Can crab
1 md Red onion; sliced
2 qt Salad greens; torn
Combine garlic, salt, capers, chilies, pimento, vinegar, oil, pepper and hot sauce in a jar; shake until well blended. Slice avocado; cut tomatoes into thin wedges. Place avocado, tomato wedges and remaining ingredients in large salad bowl; toss with dressing.
Yield 3-4 servings.
MM Wrenn
Source: Military Officers' Wives: Holiday Cookbook
CHOCOLATE CHUNK PECAN PIE
~Submitted by Jean, Syracuse, NY
Yields - 8
This spectacular pie combines the "traditional" pecan pie with a distinctive chocolate flavor. What a wonderful way to complete a special meal.
Ingredients:
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
3 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon vanilla extract
1 cup pecan halves, coarsely chopped
3/4 cup NESTL?‰ TOLL HOUSE Semi-Sweet Chocolate Chunks
Directions:
PREHEAT oven to 350?° F.
COMBINE eggs, corn syrup, sugar, butter and vanilla extract in medium bowl with a wire whisk. Stir in pecans. Sprinkle chunks over bottom of crust. Pour pecan mixture into pie shell.
BAKE for 50 to 55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours; refrigerate until serving time.
MASHED POTATOES WITH LEEKS
~Submitted by Larry Holmes, Ontario, Canada
12 medium potatoes (4 pounds)
water
2 small leeks (1 ?? pounds)
?? cup butter (1 ?? sticks)
2 cups milk
2 ?? teaspoons salt
?? teaspoon pepper
In 5-quart Dutch oven or saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to medium-low and cook 25 to 30 minutes until potatoes are fork-tender; drain and peel.
Meanwhile, cut off root end of leeks; separate leeks into leaves. Thoroughly rinse leeks under running water to wash away sand an grit. Cut leeks crosswise into ??-inch pieces. In 10-inch skillet over medium heat, in 2 tablespoons butter, cook leeks until very tender, stirring occasionally.
In 2-quart saucepan over medium-low heat, heat milk and remaining 10 tablespoons butter until butter melts and mixture is hot.
In large bowl with mixer at low speed, beat half of potatoes and half of hot-milk mixture until smooth, scraping bowl often with rubber spatula. Increase speed to high; beat until light and fluffy. Spoon potato mixture into warm bowl. Keep warm. Repeat with remaining potatoes and milk mixture. With rubber spatula, stir salt, pepper and leek mixture into mashed-potato mixture.
Makes 12 servings.
CHICKEN SALAD WITH TARRAGON AND PECANS
(Diabetic)
~Submitted by Jean, Syracuse, NY
Yield: 4 servings
IINGREDIENTS
10 ounces boneless skinless chicken breast, cubed
3/4 cup chopped sweet red or green pepper
3/4 cup chopped carrot
3/4 cup chopped broccoli florets
3/4 cup chopped snow peas
3/4 cup chopped red onion
1 tablespoon chopped pecans, toasted
Dressing:
1/2 cup 2% yogurt
2 tablespoons lemon juice
2 tablespoons light mayonnaise
1 teaspoon crushed garlic
1 teaspoon Dijon mustard
1/4 cup chopped fresh parsley
2 teaspoons dried tarragon (or 3 tablespoons chopped fresh)
Salt and pepper, to taste
DIRECTIONS
In small saucepan, bring 2 cups water to boil; reduce heat to simmer. Add chicken; cover and cook just until no longer pink inside, 2 to 4 minutes. Drain and place in serving bowl.
Add red pepper, carrot, broccoli, snow peas and onion; toss well.
Dressing: In small bowl, combine yogurt, lemon juice, mayonnaise, garlic, mustard, parsley, tarragon, and salt and pepper to taste; pour over chicken and mix well. Taste and adjust seasoning. Sprinkle with pecans.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 179, Carbohydrate: 17 g, Fiber: 4 g,
Protein: 17 g, Fat: 6 g, Sodium: 164 mg, Cholesterol: 35 mg
Diabetic Exchanges: 3 Vegetables, 1-1/2 Lean Meat, 1/2 Fat
EASY CHICKEN AND DUMPLINGS
2 Tbsp. flour
1 cup cooked chicken, diced
2 Tbsp. water
1/4 tsp. salt
1 cup chicken broth
Dash pepper
Mix the flour and water in a pan until smooth. Slowly stir in broth. Cook over medium heat until thickened. Add chicken, salt and pepper. Drop dumpling dough from a tablespoon onto gently boiling mixture, making 4 dumplings. Cover pantightly and cook slowly for 15 minutes without lifting the lid.
Serves 2.
Dumplings:
1/3 cup flour
1/4 tsp. salt
1/2 tsp. baking powder
2 Tbsp. milk
Combine flour baking powder and salt in a small bowl. Stir in milk until dough forms.
NUTRITION FACTS (per serving) -
Calories 300
fat 11 g
calories from fat 100
sodium 1730 mg
total carbohydrate 23 g
EGG FOO YUNG
Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful.
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
Makes: 4 to 6 servings
Ingredients
8 eggs, beaten
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup diced fresh mushrooms
1/3 cup chopped cooked chicken breast
1/3 cup cooked and crumbled ground beef
1/3 cup chopped cooked pork
1 teaspoon salt
1/4 teaspoon ground black pepper
FOO YUNG SAUCE:
2 cubes chicken bouillon
1 1/2 cups hot water
1 1/2 teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water
1 1/2 tablespoons cornstarch
Directions
1. Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
2. Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
3. To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.
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