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A to Z Recipes Newsletter
March 23, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
Some fun stuff and a baker's dozen recipes is ahead for you in this issue. There is also a personal article in Ramblings. I hope you enjoy it all.
My very best wishes for improved health go out to Linda in Michigan. I hope she is feeling better. I know you will join me. As soon as she is able, she will
return with her delightful Wednesday installments of A to Z Recipes.
"I'm Sorry"
By Maggie Blackwell
What a short sentence: "I'm sorry". Does saying it truly serve a purpose? Well, maybe if you are the receiver it does as it validates your hurt feelings. Being the one
to say it can be difficult, though. Saying you are sorry may be construed as an admission of guilt. The receiver may actually resent a person for not saying it. I
found myself in that very position recently. I had my feelings hurt by someone I love. And if what was done to hurt me wasn't bad enough, I was actually more hurt
and resentful because the person did not apologize. Then I got to thinking, and praying. I realized that my holding onto the hope of an apology was pointless. And
childish. What I was saying is that either you apologize or I won't forgive you. I profess my love is unconditional yet I was living contrary to that.
I think when someone offends you it is okay to feel hurt. Even if they feel you have no reason to be hurt and feel they did nothing wrong. Not many folks wear their
feelings on their shoulder as much as I do. I try to make everybody happy. What usually happens is what you would expect: no one is happy. So doing all the things to
please everybody not only fails to please everybody, it makes me unhappy. And when the weight of unhappiness grows too heavy, I vent. And when I vent, somebody
else becomes unhappy. Lots of times it is my kids. I do my best to love them and not take my frustrations out on them. I am not always successful. But I show remorse
and apologize when I have not been at my best. Know what? They never expect that apology! They smile when I say it, know that I truly mean it, and continue
loving me. Yet I, on the other hand, am guilty of expecting an apology and being upset because I do not get one.
The best way for me to make changes in my life is to see the affect my behavior has on others. And making my kids unhappy did the trick for me. I cried and moped
around for two days before I stopped licking my wounds and saw my kids' faces. They were impacted by my foolishness yet remained loyal and silent. Is that
unconditional love or what? Who needs an apology? Not me.
Formal Table Setting
Generally, the more formal the occasion, the more courses are served, which of course means more flatware. There should be a different set of utensils for each
course: salad fork, dinner fork; dinner knife, bread knife; and so on.
Some special dishes such as oysters have special utensils. These can be served at the presentation of the food, but generally are placed on the table in order of
course. When oysters are served as an appetizer for example, set the oyster fork to the right of the spoon.
Building from the basic set-up (dinner fork on the left of the plate; knife to the right of the plate, dinner spoon to the right of the knife):?
On the left side of the plate put the salad fork to the left of the dinner fork. On the right add a soup spoon to the outside of the dinner spoon if soup will be
served. Place the soup bowl above the soup spoon and to the right. The bread plate goes to the left, about two inches above the fork. Place the butter knife across
the bread plate at a diagonal, upper left to lower right.
Small salad plates go to the left and a little below the bread plate. Dessert spoons, or in some cases knife and fork, are placed about an inch above the top of the
plate with the handle(s) on the right side.
The largest glass on the table is the water glass which goes on the right side above the dinner knife. It may be filled and iced when guests arrive or left empty to be
filled at each diner's request.
If wine or some other beverage is served, set the appropriate glass to the right and a little down from the water glass.
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 email address: 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 email address: Pastabilities!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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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, go 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 select the button when you get there.
NOTE:
Maybe once you get to the site using the above method, 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 connect here for the
June 2004 A to Z Family Reunion. Connect here for Leslie and Rusty's pics from the
December 2004 A to Z Family Reunion.
Police Department Answering Machine
Shared by Judy, Warren, MI
Hello, you have reached the Police Department's Voice Mail. Pay close attention
as we have to update the choices often as new and usual circumstances arrive.
Please select one of the following options:
To whine about us not doing anything to solve a problem that you created
yourself, press 1.
To inquire as to whether someone has to die before we'll do something about a
problem, press 2.
To report an officer for bad manners, when in reality the officer is trying to
keep your neighborhood safe, press 3.
If you would like us to raise your children, press 4.
If you would like us to take control of your life due to your chemical or
alcohol dependency, press 5.
If you would like us to instantly restore order to a situation that took years
to deteriorate, press 6.
To provide a list of officers you personally know so we will not take
enforcement action against you, press 7.
To sue us, or tell us you pay our salary and you'll have our badge, or to
proclaim our career is over, press 8.
To whine about a ticket and/or complain about the many other uses for police
rather than keeping you in line, press 9.
Please note your call may be monitored to assure proper customer support and
remember .. we're here to protect you, not hand out warm hugs!
Thanks for calling your local police dept. and have a nice day.
(From Maggie---Oh, but how I wish we could use this!!!)
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
PEACHY PORK PICANTE
4 boneless top loin pork chops, cubed
2 tablespoons taco seasoning
1 cup salsa
4 tablespoons peach preserves
Toss pork with taco seasoning; lightly brown pork in a non-stick skillet over medium-high heat; stir in salsa and preserves. Bring to a boil; lower heat. Cover and
simmer 8 to 10 minutes.
Makes 4 servings.
Favorite recipe from National Pork Producers Council
MILE-HIGH ENCHILADA PIE
8 (6-inch) corn tortillas
1 jar (12 ounces) prepared salsa
1 can (15 1/2 ounces) kidney beans, rinsed and drained
1 cup shredded cooked chicken
1 cup shredded Monterey Jack cheese with jalapeno peppers
Slow Cooker Directions: Prepare foil handles for slow cooker (see note below); place in slow cooker. Place 1 tortilla on bottom of slow cooker. Top with small
amount of salsa, beans, chicken and cheese. Continue layering, using remaining ingredients, ending with cheese. Cover and cook on Low 6 to 8 hours or on High 3 to
4 hours. Pull out by foil handles.
Makes 4 to 6 servings.
Foil Handles: Tear off three 18x2-inch strips of heavy-duty foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in
slow cooker to make lifting tortilla stack easier.
CRISPY ONION CHICKEN FINGERS
Prep and cook time: 25 minutes
1 1/3 cups French's Taste Toppers French Fried Onions
1 pound boneless skinless chicken fingers
3 to 4 tablespoons French's Honey Mustard
Preheat oven to 400F. Crush Taste Toppers with rolling pin.
Coat chicken fingers with mustard. Dip into crushed Taste Toppers. Place chicken on baking sheet.
Bake 15 minutes or until chicken is crispy and no longer pink in center.
Makes 4 servings.
Note: Boneless chicken breast halves may be substituted for the fingers. Bake until chicken is no longer pink in center.
CHILE RELLENOS-STYLE CHICKEN
Prep Time: 5 minutes
Cook Time: 25 minutes
6 boneless skinless chicken breast halves
1 envelope Shake 'n Bake Seasoning and Coating Mixture - Hot & Spicy Recipe for Chicken
1/2 cup (2 ounces) shredded Cheddar or Monterey Jack cheese*
1 can (4 ounces) chopped green chilies, drained
Salsa (optional)
*Or, use 1/4 cup of each cheese.
Heat oven to 400F.
Coat chicken with coating mixture as directed on package.
Bake 20 minutes on ungreased or foil-lined 15x10-inch metal baking pan. Mix cheese and chilies. Spoon over chicken. Bake 5 minutes or until chicken is cooked
through and cheese is melted. Serve with salsa.
Makes 4 servings.
JAMAICAN SHRIMP & PINEAPPLE KABOBS
Prep and Cook Time: 25 minutes
1/2 cup prepared jerk sauce
1/4 cup pineapple preserves
2 tablespoons minced fresh chives
1 pound large shrimp, peeled, deveined
1/2 medium pineapple, peeled, cored and cut into 1-inch cubes
2 large red, green or yellow bell peppers, cut into 1-inch cubes
Combine jerk sauce, preserves and chives in small bowl; mix well. Thread shrimp, pineapple and peppers onto 4 skewers; brush with jerk sauce mixture.
Grill kabobs over medium-hot coals 6 to 10 minutes or until shrimp turn pink and opaque, turning once. Serve with remaining jerk sauce mixture. Serve kabobs with
hot cooked rice, if desired.
Makes 4 servings.
Cutting Corners: Purchase pineapple already trimmed and cored in the produce section of your local supermarket.
GOLDEN GLAZED FLANK STEAK
1 envelope Lipton Recipe Secrets Onion Soup Mix*
1 jar (12 ounces) apricot or peach preserves
1/2 cup water
1 beef flank steak (about 2 pounds), cut into thin strips
2 medium red, green and/or yellow bell peppers, sliced
Hot cooked rice
*Also terrific with Lipton Recipe Secrets Onion-Mushroom, garlic Mushroom, or Fiesta Herb with Red Pepper Soup Mix
In small bowl, combine soup mix, preserves and water; set aside.
On heavy-duty aluminum foil or in bottom of broiler pan with rack removed, arrange steak and peppers; top with soup mixture.
Grill or broil, turning steak and vegetables once, until steak is done. Serve over hot rice.
Makes 8 servings.
POTATO-BACON SOUP
Prep and Cook Time: 27 minutes
2 cans (about 14 ounces each) chicken broth
3 russet potatoes (1 3/4 to 2 pounds), peeled and cut into ?-inch cubes
1 medium onion, finely chopped
1 teaspoon dried thyme leaves
4 to 6 strips bacon (4 to 6 ounces), chopped
1/2 cup (2 ounces) shredded Cheddar cheese
Combine broth, potatoes, onion and thyme in Dutch oven; bring to a boil over high heat. Reduce heat to medium-high and boil 10 minutes or until potatoes are
tender.
While potatoes are cooking, place bacon in microwavable container. Cover with paper towels and cook HIGH 6 to 7 minutes or until bacon is crisp, stirring after 3
minutes. Break up bacon.
Immediately transfer bacon to broth mixture; simmer 3 to 5 minutes. Season to taste with salt and pepper. Ladle into bowls and sprinkle with cheese.
Makes 4 servings.
BASIL MAYONNAISE
1/2 cup mayonnaise
1/2 cup sour cream or plain yogurt
1 green onion, cut into 1-inch pieces
2 tablespoons fresh parsley
2 tablespoons fresh basil
Salt and pepper
Combine mayonnaise, sour cream, onion, parsley and basil in food processor or blender; process until well blended. Season with salt and pepper to taste. Serve with
poached or grilled salmon.
Makes about 1 cup.
PINEAPPLE YAM CASSEROLE
4 medium yams, cooked, peeled and mashed, or 2 (16- or 17-ounce) cans yams, drained and mashed
1/3 cup Smucker's Pineapple Topping
4 tablespoons butter or margarine, melted, divided
1 tablespoon lemon juice
Combine yams, pineapple topping, 3 tablespoons butter and lemon juice; mix well. Brush 1-quart casserole with remaining 1 tablespoon butter. Spoon yam mixture into
casserole. Bake at 350F for 25 minutes or until heated through.
Makes 4 servings.
DUMP CAKE
1 (20-ounce) can crushed pineapple with juice, undrained
1 (21-ounce) can cherry pie filling
1 package Duncan Hines Moist Deluxe Yellow Cake Mix
1 cup chopped pecans or walnuts
1/2 cup (1 stick) butter or margarine, cut into thin slices
Preheat oven to 350F. Grease 13x9-inch pan.
Dump pineapple with juice into pan. Spread evenly. Dump in pie filling. Spread evenly. Sprinkle cake mix evenly over cherry layer. Sprinkle pecans over cake mix. Dot
with butter. Bake 50 minutes or until top is lightly browned. Serve warm or at room temperature.
Makes 12 to 16 servings.
Tip: You can use Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix in place of Moist Deluxe Yellow Cake Mix.
SPOON BREAD
Spoon Bread is a soft centered, cornmeal bread. Instead of being sliced, it is scooped out with a serving spoon. This recipe has been modified to be low in fat.
This can be served as a side dish at brunch or any meal. I serve it with chili.
1/2 c. yellow cornmeal
1/4 c. flour
1 tbsp. sugar
3/4 tsp. salt
1 tsp. baking powder
1 beaten egg
1 1/2 c. low fat milk
1/2 tbsp. butter or margarine
Preheat oven to 375 degrees. Combine dry ingredients and mix well. Stir in 1 beaten egg and 1 cup low fat milk and beat until well blended. Melt the butter or
margarine in an 8x8 inch baking dish. Pour in the batter. Pour over the top: 1/2 c. low fat milk
Bake for 45 minutes or more, until crusty. Makes 8 servings, 90 calories and 3 grams fat per serving.
EGGS FOR SUNDAY BRUNCH FOR TWO
1 can cream of mushroom soup, undiluted
1/2 c. shredded Swiss cheese
2 tbsp. milk
2 tsp. minced onion
1/4 tsp. dried dill weed
4 eggs
2 English muffins, split, toasted & buttered
Pimiento strips for garnish (opt.)
Combine soup, cheese, milk, onion and dill weed. Cook over medium heat to just beginning to bubble. Break an egg into small dish. Then slip egg into sauce, holding
side close to sauce's surface. Repeat with remaining eggs. Spoon enough sauce over egg to coat it lightly. Cover and cook over medium heat, basting with sauce 1 or
twice, about 5 to 7 minutes, or until eggs are cooked to desired degree of doneness. Serve on English muffins. Spoon sauce over eggs. Garnish.
NOODLES MILANESE
1 med. onion, chopped
1 clove garlic, minced
1 tbsp. olive oil
1 lb. ground beef
1 (3-4 oz.) can mushrooms
1 (8 oz.) can tomato sauce
1 can tomato paste
2 tsp. salt
1 bay leaf, crumbled
1 egg, beaten
1 (8 oz.) pkg. wide noodles, cooked & drained
1 pkg. frozen chopped spinach, thawed & drained
1/4 c. chopped parsley
1 c. cottage cheese, drained
1/4 c. Parmesan cheese
American cheese
Fry onion, garlic, olive oil and ground beef. Cook until brown. Add mushrooms with liquid, tomato sauce, tomato paste, 1 teaspoon salt, bay leaf and let simmer 15
minutes. Mix egg in with noodles. Mix well: spinach, parsley, cottage cheese, Parmesan cheese and 1 teaspoon salt. Layer in the following order: 1/2 of meat mix;
1/2 of noodles; all of the spinach mix; 1/2 of noodles; 1/2 of meat mix. Bake in 350 degree oven for 30 minutes. Remove from oven and top with strips of American
cheese. Bake 5 more minutes until cheese is softened. One recipe will fill big shallow glass dish.
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