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A to Z Recipes
Newsletter
March 27, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Discussion Forum
Crazy Corner
Angela's Favorites
Heart Healthy
For Two
Publisher's Choice
Friendship is like money, easier made than kept.
~Samuel Butler
Good morning on this glorious Easter Day. Although you are probably expecting recipes for ham, lamb, and all sorts of
other traditional Easter recipes from me today, I am pulling a fast one on you. This issue is not at all what you'd expect
but I love the recipes any way.
Yesterday morning, after I got off from work, I went to our local convenience store to get some cold medicine for
Angela. As I was paying, I wished the clerk a "Happy Easter". She smiled and looked surprised. She said "oh, yeah! I
almost forgot about that. You never hear much about it these days". Before walking away, I said "remember the reason
for the season" and she surprised me. She said she really didn't understand much about Easter but knew it had
something to do with that "movie" (The Passion of Christ, I assumed). She thanked me. She was genuinely pleased that I
took the time. As I walked away, I saw her name tag. Her name is "Maggie". Small world, indeed!
Now, on to the issue:
Just what sort of food do you think you'd be served if my 16 year-old, Angela, was doing the choosing? It might surprise
you to know you would not be dining on cheeseburgers, hot dogs, or even French fries. Nope, that gal is not much on red
meat or fried foods. And she loves veggies. So, we do all sorts of things with her favorite ingredients to keep her happy.
I am sharing recipes that fit Angela's tastes to a 'T'. I hope you enjoy what we've shared.
WHY GOD CREATED CHILDREN
(AND IN THE PROCESS GRANDCHILDREN)
To those of us who have children in our lives, whether they are our own,
grandchildren, nieces, nephews, or students...here is something to make you
chuckle. Whenever your children are out of control, you can take comfort from
the thought that even God's omnipotence did not extend to His own children.
After creating heaven and earth, God created Adam and Eve.
And the first thing he said was "DON'T!"
"Don't what?" Adam replied.
"Don't eat the forbidden fruit." God said.
"Forbidden fruit? We have forbidden fruit? Hey Eve...we have forbidden
fruit!!!!!"
"No Way!"
"Yes way!"
"Do NOT eat the fruit!" said God.
"Why"
"Because I am your Father and I said so!" God replied, wondering why He hadn't
stopped creation after making the elephants.
A few minutes later, God saw His children having an apple break and He was
ticked!
"Didn't I tell you not to eat the fruit?" God asked.
"Uh huh," Adam replied.
"Then why did you?" said the Father.
"I don't know," said Eve.
"She started it!" Adam said
"Did not!"
"Did too!"
"DID NOT!"
Having had it with the two of them, God's punishment was that Adam and Eve
should have children of their own. Thus the pattern was set and it has never
changed.
BUT THERE IS REASSURANCE IN THE STORY!
If you have persistently and lovingly tried to give children wisdom and they
haven't taken it, don't be hard on yourself. If God had trouble raising
children, what makes you think it would be a piece of cake for you?
THINGS TO THINK ABOUT!
1. You spend the first two years of their life teaching them to walk and talk.
Then you spend the next sixteen telling them to sit down and shut up.
2. Grandchildren are God's reward for not killing your own children.
3. Mothers of teens now know why some animals eat their young.
4. Children seldom misquote you. In fact, they usually repeat word for word what
you shouldn't have said.
5. The main purpose of holding children's parties is to remind yourself that
there are children more awful than your own.
6. We childproofed our homes, but they are still getting in.
ADVICE FOR THE DAY:
Be nice to your kids. They will choose your nursing home one day.
AND FINALLY: IF YOU HAVE A LOT OF TENSION AND YOU GET A HEADACHE, DO WHAT IT
SAYS ON THE ASPIRIN BOTTLE: "TAKE TWO ASPIRIN" AND "KEEP AWAY FROM
CHILDREN"
Quick, send this on to 10 people within the next 5 minutes. Nothing will happen
if you don't, but if you do, 10 people will be laughing!!
Low Fat Cooking
* Get into the habit of measuring the oil you use while you cook, rather than just pouring it out of the bottle. It will be
much easier to moderate the amount you use.
* Use non-stick cookware so that you don't have to use as much, if any, fat. When sauteing, use a small amount of
chicken broth or wine instead of butter or oil.
* To make fat-free broth, chill your meat or chicken broth. The fat will rise to the top, and you can remove it before
using the broth.
* Many vegetables and fruits, including potatoes and apples, retain many of their nutrients in their skin. So when
possible, leave the skin on your fruits and vegetables and cook them whole.
* Romaine lettuce is loaded with vitamins compared to iceberg. It has three times as much Vitamin C and six times as
much Vitamin A.
* Vitamin C is destroyed quickly in cooking - so cook your vegetables with Vitamin C in the smallest amount of water
possible and for a short amount of time.
* Stock up on spices. One of the keys to cooking low-fat and not getting bored is to spice your food well. When you have
finished your recipe, always taste it and adjust the spices to meet your taste.
* Purchase the best (i.e. heaviest) set of non-stick cookware you can afford.
* When cooking a dish with both vegetables and meat (i.e. in stir frys and stews), reduce the amount of meat by 1/3 and
increase the amount of vegetables by 1/3. You will hardly notice!
* Thicken gravies with milk or broth blended in the blender with flour. Be sure to cook long enough to remove the raw
flour taste. You'll never notice the lack of fat.
* Use olive oil for cooking when appropriate. It adds to the taste of the dish and is better for you.
To be announced April 1st
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
As usual, only recipes are to be sent to: A to Z Recipes
Inbox.
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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
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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 visit here for the
June 2004 A to Z Family Reunion. Try here for Leslie
and Rusty's pics from the
December 2004 A to Z Family Reunion.
COLLEGE COURSES MEN WISH WERE AVAILABLE FOR WOMEN!
Silence, the Final Frontier: Where No Woman Has Gone Before.?
The Undiscovered Side of Banking: Making Deposits.
Combating the Imelda Marcos Syndrome: You Do Not Need New Shoes Everyday
Parties: Going Without New Outfits
Bathroom Etiquette I: Men Need Space in the Bathroom Cabinet Too.
Bathroom Etiquette II: His Razor Is His.
Communication Skills I: Tears-The Last Resort, Not the First.
Communication Skills II: Thinking Before Speaking.
Communication Skills III: Getting What You Want, Without Nagging.
Driving a Car Safely: A Skill You CAN Acquire.
Party Etiquette: Drinking Your Fair Share.
Telephone Skills: How to Hang Up
Overcoming Anal Retentive Behavior: Leaving the Towels on the Floor
Cooking I: Bringing Back Bacon, Eggs and Butter.
Cooking II: Bran and Tofu are Not For Human Consumption.
Cooking III: How Not to Inflict Your Diets on Other People.
Compliments: Accepting Them Gracefully.
PMS: Your Problem . . . Not His
Sex: It's For Married Couples Too.
Classic Clothing: Wearing Outfits You Already Have.
Oil and Gas: Your Car Needs Both.
"Do These Jeans Make My Butt Look Big?" - Why Men Lie.
TV Remotes: For Men Only.
Where Did I Come From?
One day a sweet little girl becomes puzzled about her origin. "How did I get here, Mommy?" she asks.
Her mother replies, using a well-worn phrase, "Why God sent you, Honey."
"And did God send you too, Mommy?" she continues.
"Yes, Sweetheart, he did."
"And Daddy, and Grandma and Grandpa, and their moms and dads, too?"
"Yes, Honey, all of them, too."
The child shakes her head in disbelief. "Then you're telling me there's been no sex in this family for over 200 years? No
wonder everyone is so grouchy!"
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
STUFFED ZUCCHINI PARMESAN
1 1/2 lbs. small zucchini
1 1/2 c. fresh bread crumbs
3/4 c. grated Parmesan cheese, reserve 1/4 c. for topping
1/4 c. minced onion
2 tbsp. chopped parsley
1 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
2 tbsp. margarine
Scrub zucchini well, cut off ends, but do not pare. Cook whole with 1 teaspoon salt in boiling water, covered until
tender (about 5 to 7 minutes). Preheat oven to 350 degrees. Cut zucchini in half, lengthwise. Carefully remove squash
from shells with spoon. Chop into small pieces, then combine with remaining ingredients except butter and 1/4 cup
cheese. Pile mixture lightly into zucchini shells. Dot with margarine. Sprinkle with 1/4 cup Parmesan cheese. Bake,
uncovered, 30 minutes or until light brown on top.
POTATO AND CHEDDAR CHEESE SOUP
2 tbsp. butter or oil
1 onion, chopped
1 clove garlic, finely chopped
3 med. potatoes, peeled and diced
1 1/2 c. chicken stock
1/4 tsp. dried thyme
1 1/2 c. milk
1 1/2 c. grated Cheddar cheese
Salt and pepper to taste
2 tbsp. chopped fresh parsley
Melt butter in a large saucepan. Add onions and garlic. Cook until tender but do not brown. Add potatoes and combine
well. Stir in chicken stock and thyme. Bring to a boil. Reduce heat. Cook gently, covered, 20 minutes, until potatoes are
tender. Puree half the soup. Return to saucepan. Stir in milk and heat just until mixture comes to a boil. Stir in cheese.
Cook gently, stirring, until cheese melts. Add salt and pepper to taste. Garnish each serving with chopped parsley.
WHITE CORN CASSEROLE
2 cans shoepeg corn
1 stick butter or oleo
1 (8 oz.) pkg. Philadelphia cream cheese, softened
1 (4 oz.) can chopped green chiles
Melt butter in a small Pyrex casserole dish. Add drained corn and chiles. Mix well. Cube cream cheese and combine
with corn mixture. Bake at 350 degrees for 20-25 minutes.
PARMESAN AND WALNUT BRUSCHETTA
These delicious hot hors d'oeuvres are perfect with a glass of red wine before dinner. Or serve them as a special bread
alongside a bowl of soup. Makes 24.
1 (3 oz.) pkg. Parmesan cheese (about 3/4 c. grated)
1/2 c. chopped walnuts
1/4 tsp. salt
3/4 c. olive oil
1/2 loaf (4 oz.) narrow French bread?
Heat broiler. Grate cheese. Combine 1/2 cup cheese, 1/4 cup walnuts and the salt in a food processor. Process until
finely chopped. Add 1/4 cup oil and process until fairly smooth. Cut bread on the diagonal into 24 half inch slices.
Brush on both sides with remaining 1/2 cup oil. Toast bread on baking sheet under the broiler, about 30 seconds per
side. Remove from oven and spread one side of each slice with walnut cheese mixture. Sprinkle with remaining cheese.
Press remaining walnuts on top. Broil until cheese begins to melt, about 30 seconds. Serve immediately.
MARINATED SHELL SALAD
2 lbs. seashell noodles, cooked
2 c. diced celery
2 c. diced green pepper
1 lg. onion, diced
2 tbsp. parsley flakes
1 tsp. oregano (or to taste)
2 c. sliced black olives
3/4 c. Parmesan cheese
1 lg. bottle Italian dressing
Mix all together. Let set overnight, stirring once or twice.
MEXICAN DIP
1 lb. can refried beans
1/2 c. picante sauce
GUACAMOLE:
2 med. avocados, very ripe, seeded, peeled, cut up
1 tsp. lemon juice
1/2 tsp. garlic power
2 tbsp. minced onion
1 (8 oz.) carton sour cream
1 c. shredded sharp Cheddar cheese
1/4 c. sliced green onion
2 tbsp. sliced black olives
1 tomato
1 (4 oz.) can diced green chili peppers
Tortilla chips
Stir together beans and 1/4 cup picante sauce. Spread bean mixture in 10- inch serving dish. Guacamole: Beat
avocados, lemon juice, garlic, onion and 1/4 cup picante sauce
until creamy. Spread guacamole over bean mixture. Spread sour cream over guacamole. Top with cheese, green onion,
olives, tomatoes and green chili peppers. Serve with tortilla chips.
CHEESE ENCHILADA CASSEROLE
2 cans cream of chicken soup
1 sm. can green chilies, chopped
1/2 onion, chopped
1/2 lb. grated cheese
1 pkg. corn tortillas
In saucepan combine soup, chilies and onion. Heat until bubbly. Dip tortillas in heated mixture and layer in casserole
dish with grated cheese. Top with cheese. Bake at 350 degrees for 30 minutes.
CHICKEN DIVAN
My daughter loves this stuff. So do I!
2 (10 oz.) pkgs. frozen broccoli, cooked
3 whole chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder (optional)
1 c. shredded sharp or Cheddar cheese
1/2 c. soft bread crumbs
1 tbsp. butter or margarine, melted
Arrange cooked broccoli in greased baking dish (11 1/2 x 7 1/2 x 1 1/2 inches). Place chicken on top. Combine soups
and additional mushrooms if desired with mayonnaise, lemon juice and curry powder. Spread over chicken. Sprinkle
with cheese. Combine bread crumbs and butter. Sprinkle over all. Bake at 350 degrees 25 to 30 minutes or until
thoroughly heated.
CRAB STUFFED CHERRY TOMATOES
36 cherry tomatoes
Salt
1/4 c. low fat cottage cheese
1 1/2 tsp. minced onion
1 1/2 tsp. lemon juice?
1/2 pound fresh crabmeat, drained and flaked
1/2 tsp. prepared horseradish
Dash of garlic salt
1/4 c. minced celery
1 tbsp. chopped green pepper
Cut off top of each tomato, scoop out pulp, reserving pulp for other uses. Sprinkle inside of tomato with salt, and invert
on paper towels to drain. Place cottage cheese in container of blender, process until smooth. Add next 4 ingredients,
blending well. Stir in remaining ingredients. Spoon in crabmeat mixture. Chill before serving.
Yield: 36 appetizers. (About 12 calories each.)
FRENCH ONION SOUP FOR TWO
1/4 stick butter
1 lg. onion or 2 med.
2 bouillon cubes
Salt and pepper
1 1/2 tbsp. flour
Toast (French bread is good)
Swiss cheese
Saute onion in butter; add flour mixed with water to form a paste. Add bouillon cubes and 2 cups of water, more if you
like thin soup. Add salt and pepper; bring to a boil and simmer at least 1 hour. Brown toast; put in bottom of oven proof
bowl. Top with 2 tablespoons grated cheese. Pour soup over and place in broiler until cheese browns or soup
bubbles.
OMELET LOAF
1 loaf French bread
4 tbsp. butter
4 oz. Monterey Jack cheese, cut in triangles
6 beaten eggs
1 (3 oz.) can mushrooms
1/2 lg. can evaporated milk
1/4 c. slice onion, optional
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
Half bread lengthwise, scoop out center of bottom half leaving 1 inch shell. Spread with 4 tablespoons butter; toast
under broiler. Remove from oven. Turn off oven. Arrange cheese on bottom half of loaf. Combine eggs, mushrooms, milk,
onions and seasoning. Melt remaining butter and add to mixture. Cook and stir until softly set. Spoon over cheese on
bottom half. Replace top of bread and wrap in foil and return to oven until ready to serve.
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