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A to Z Recipes Newsletter
March 30, 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
A knife wound heals; a wound caused by words does not.
~Turkish Proverb
Good morning and welcome. Your normal Wednesday publisher (Linda in Michigan) is still under the weather. I will try to fill in, but no one has her wit and style.
I believe you will find some keepers in today's issue. From the Ramblings all the way past the Crazy Corner to the recipes, there's plenty here for
everyone. Enjoy!
As you recall, a daily vote helps us invite more recipe collectors so please do. Yes, it makes you feel good, too!
A RECIPE FOR COOKING HUSBANDS
From an old cookbook dated 1907.
One of the lecturers before the Baltimore Cooking School recently gave this recipe for cooking husbands.
A good many husbands are utterly spoiled by mismanagement. Some women go about it as if their husbands were bladders, and blow them up. Others keep them
constantly in hot water. Others let them freeze by their carelessness and indifference. Some keep them in a pickle all their lives. Some keep them in a stew, by
irritating words and ways; others roast them. It can not be supposed that any husband will be tender and good, managed in this way, but they are really delicious
when properly treated. In selecting your husband, you should not be guided by the silvery appearance, as in buying a mackerel, nor by the golden tint, as if you
wanted a salmon. Be sure to select him yourself, as tastes differ. Do not go to market for him, as the best are always brought to your door. It is far better to have
none, unless you will patiently learn how to cook him. A preserving kettle of the finest porcelain is best, but if you have nothing but an earthen ware pipkin it will be
with care. See that the linen in which you wrap him is nicely washed and mended, with the required number of buttons, strings tightly sewed on. Tie him in the
kettle by a strong silk cord called Comfort, as the one called Duty is apt to be weak. Make a clear, steady fire out of love, neatness and cheerfulness. Set him as
near this as seems to agree with him. If he sputters and fizzes, do not be anxious, some husbands do this until they are quite done. Add a little sugar in the form of
what confectioners' call kisses, but no vinegar or pepper, on any account. A little spice improves him, but it must be used with judgment. Do not stick any sharp
instrument into him to see if he is becoming tender. Stir him gently, watching the while, lest he lie too flat and close to the kettle, and so become useless. You can
not fail to know when he is done. If thus treated, you will find him very relishable, agreeing nicely with you and the children and he will keep as long as you want,
unless you become careless and set him in too cold a place.
Miscellaneous Cooking Tips
* Pancakes are lighter and fluffier when you substitute club soda for milk in the batter.
* Before opening a package of bacon, roll it. This helps separate the slices for easy removal of individual slices.
* Drain deep fried foods on brown paper grocery bags as opposed to paper towels to retain crispness.
* Whenever possible, warm your dinner plates slightly in the oven before serving so the meal stays a little bit hotter.
* To make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the potatoes before whipping.
* Cookies will spread if your dough is too pliable by allowing butter to get too soft. If your cookies are spreading too much, try refrigerating the dough for a
couple of hours before baking.
* Cookie dough can be frozen up to three months in an airtight container or refrigerated three to four days.
* Check cookies at minimum baking time.
* Let cookies cool completely before storing. Store different types of cookies in separate containers so they'll keep their original flavor and texture.
* Marinate red meats in wine to tenderize.
* Marinate chicken in buttermilk to tenderize.
* Use margarine instead of butter to panfry or saut?©. Butter burns quickly.
* Instead of adding raw garlic to sauces, saut?© the garlic first for a milder flavor.
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:
A to Z Recipes Theme Issues
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Family Photos!
You may view the
June 2004 A to Z Family Reunion. Or view Leslie and Rusty's pics from the
December 2004 A to Z Family Reunion.
Getting Old...
Getting old is soooo hard at times.
Yesterday I got Preparation 'H' mixed up with Poli-Grip.
Now, I walk funny, but - my gums don't itch!
Food Love Letter
Cheese, sweetie, I don't mean to butter you up, sugar, or be corny, and I'm not gherkin your strings, so please don't squash my enthusiasm or turnip your nose at me,
you sweet cookie you, the apple of my eye, but aspic as one who has bean in love with you for a long thyme. If olive forever, I don't know why, but I yam really
bananas -- even nuts -- about you. I've bean stewing over this and wineing about it. Beets me why, but lettuce roll with it. Ham in such a pickle as to know what to
do. Do you carrot all for me? I'm not really fishing for compliments, or trying to curry favor with you, and I seem to be floundering here, but I berry much steak
my life on the fact that I want to meat you. Not just for the halibut, but, holy mackerel and manna live, let's get pasta oil the appetizers and get to the main course.
I really candy liver all the goodies you relish so please don't dessert me, and lettuce elope. Don't tell me that we cantaloupe, honey bun. Orange juice a little
curious as to what a sweet potato I may be? Let me know today. Tomato may be too late.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CUCUMBER SANDWICHES
1 lg. cucumber, peeled
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1 tsp. salt
1/4 c. snipped green onion stems or snipped chives
30 rounds or fingers of white bread, buttered
Cut cucumber in half lengthwise; remove seeds. Dice and drain in a strainer for at least 1 hour. Mix cream cheese, garlic salt, Worcestershire sauce and salt until
well blended. Stir in drained cucumber and snipped onion. Spread on buttered bread rounds. Make open faced or closed sandwiches. Refrigerate, covered with
waxed paper and a damp cloth, until serving time.
Makes about 2 1/2 dozen.
SIRLOIN TIPS & MUSHROOMS
1 1/4 lb. sirloin, cubed 1"
1 clove garlic, minced or pressed
3/4 lb. fresh mushrooms, sliced
1/3 c. water or beef broth
1/2 c. dry red wine
1 1/2 tsp. soy sauce
2 tsp. Dijon style mustard
1 tsp. cornstarch
1/2 c. whipping cream, chopped
Parsley
1. Coat skillet non-stick pan spray. Add garlic until pieces brown, remove to casserole with a cover.
2. Add 1/2 cup wine to skillet; saut?© the mushrooms and add to the meat (in a 1-quart covered casserole. Microcook wine and mushrooms on high 3 1/2-4 minutes,
stirring each minute.
3. Cover. Bake slowly at 275 degrees for 1 hour until tender.
4. Add water or broth remaining wine and soy sauce to the pan in which the meat was browned.
5. Boil stirring up the brownings until reduced to a glaze. Blend the mustard, cornstarch and cream. Add to the pan. Boil until thick.
6. Pour off juices from meat into the sauce in the pan. Boil, whisking until smooth and thick. Blend with the meat. Sprinkle with parsley. Serve over rice.
Preparation 20 minutes. Cook time 1 hour. Oven temperature 275 degrees.
Serves 4.
CABBAGE-CHEESE BAKE
1 lg. head cabbage (about 3 1/2 lbs.), cut into 1 1/2" chunks
1/4 c. (1/2 stick) Parkay margarine, divided
3 tbsp. flour
1/2 tsp. paprika
1 c. milk
1 lb. Velveeta pasteurized process cheese spread, cubed
2 c. croutons?
Cover cabbage with water in Dutch oven; bring water to boil. Cook 2 1/2 minutes; drain well. Heat oven to 350 degrees. Melt 2 tablespoons margarine in saucepan
over medium-low heat. Blend in flour and paprika. Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil. Add cheese spread;
stir until melted. Add cabbage. Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted margarine. Sprinkle over cabbage mixture; cover. Bake 25
minutes. Uncover; continue baking 20 minutes or until croutons are toasted. Let stand 10 minutes before serving.
Serves 8.?
CHOCOLATE CHIP CREAM CHEESE CUPCAKES
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. soda
1/2 tsp. salt
1/3 c. oil
1 c. water
1 tbsp. vanilla
FILLING:
8 oz. cream cheese
1 egg
1/3 c. sugar
1/8 tsp. salt
6 oz. chocolate chips
Sift together dry ingredients. Add oil, water and vanilla and beat until blended. Fill cupcake tins half full. Combine and beat well the cream cheese, egg, sugar
and salt. Stir in chocolate chips. Top each cupcake with heaping tablespoon of mixture. Bake at 350 for 30 minutes. Keep refrigerated.
Makes 18.
OVEN PORCUPINES
1 lb. ground beef
1/2 c. uncooked reg. rice
1/2 c. water
1/3 c. chopped onion
1 tsp. salt
1/2 tsp. celery salt
1/8 tsp. garlic powder
1/8 tsp. pepper
1 (15 oz.) can tomato sauce
1 c. water
2 tsp. Worcestershire sauce
Pan should be 8 x 8 x 2 inches. Heat oven to 350 degrees. Mix meat, rice, 1/2 cup water, the onion, salts, garlic powder and pepper. Shape mixture by rounded
tablespoonfuls into balls. Place meatballs in ungreased baking dish. Stir together remaining ingredients; pour over meatballs. Cover with aluminum foil; bake 45
minutes. Uncover; bake 15 minutes longer.
Makes 4 to 6 servings.
SOMBRERO PIE
1 lb. ground beef
1 lg. onion, sliced
2 1/2 c. tomato juice
1 (10 oz.) pkg. frozen corn or you can use a 12 oz. can of whole corn
1 pkg. of El Paso Taco seasoning mix
1 tsp. salt
1/4 tsp. pepper
Cornmeal Pastry (below)
In large skillet, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except pastry. Heat to boiling;
reduce heat and simmer 10 minutes, stirring occasionally. Heat oven to 400 degrees. Prepare pastry. Pour meat mixture into ungreased baking dish 11 1/2 x 7 1/2 x
1 1/2 inches. Cover with pastry; seal to edges of baking dish. Bake 30 to 35 minutes. 4 to 6 servings.
CORNMEAL PASTRY:
1 c. sifted flour (if using self-rising flour, omit salt)
1/4 c. cornmeal
1/2 tsp. salt
1/3 c. plus 1 tbsp. shortening
3 tbsp. cold water
Measure flour, cornmeal and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened. Gather into a
ball; roll into rectangle, 12 x 8 inches, on lightly floured cloth covered board. Fold lengthwise in half; cut slits in the center along the folded edges. Put on top of
meat mixture, unfolded, as mentioned above.
EASY AMBROSIA
1 lb. can fruit cocktail, drained
1 can pineapple chunks, drained
1 sm. jar mandarin oranges, drained
8 oz. Cool Whip
1 pkg. pistachio instant pudding
1/2 c. walnuts
1/2 c. coconut
Mix together fruit cocktail, pineapple and oranges. In another bowl, mix Cool Whip and pudding. Then add the fruit to the Cool Whip mixture. Mix well and then
add walnuts and coconut.
PINEAPPLE POUND CAKE
(LOW-FAT)
2 1/2 c. unbleached white flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. margarine
3/4 c. sugar
3 egg whites
1 tbsp. grated orange peel
1 tsp. vanilla
1 c. non-fat yogurt
1 c. pineapple chunks, drained
1/4 c. pineapple or orange juice
1/4 c. sugar
Preheat oven to 375 degrees. Grease a 10-inch tube pan with margarine. Mix flour, baking soda, and salt and set aside. Cream margarine and sugar. Add egg
whites, orange peel and vanilla and beat well. Add flour mixture and yogurt alternately to sugar mixture and mix well. Pour half the batter into pan. Spread
pineapple evenly over batter. Cover with remaining batter. Bake for 40 minutes or until a cake tester is clean. Cool cake 5 minutes. Meanwhile, in a small saucepan,
combine juice and sugar. Bring to a boil, reduce heat and simmer for 3 to 5 minutes. Remove cake from pan. Pierce with a fork and spoon juice mixture into holes
and over top of cake.
16 slices - 177 calories per slice, 4 g fat.
EGG FOO YONG
1 c. bean sprouts
1/2 c. celery diced fine
1 good size onion diced fine
4 eggs (serves 2)
1. Wash sprouts, drain well.
2. Mix celery, onions, sprouts.
3. Can add any meat, fish or chicken.
4. Add eggs to the vegetables; fold in.
5. Fry in vegetable oil, small amount.
6. Cover and steam.
SAUCE:
3 tbsp. soy sauce
Lump of shortening
1/2 c. water
Cook 10 minutes and add sugar, 2 teaspoons cornstarch and salt. Boil until thick. Serve on top of Egg Foo Yong patties.
CHILI VERDE WITH MEXICAN RICE
3 1/2 - 4 lb. boneless pork (cubed)
2 med. onions, chopped
1 c. chopped Cilantro (fresh coriander)
2 cloves garlic, minced
3-4 jalapeno chilies (or to taste, chopped)
Salt & pepper to taste
1 tbsp. salad oil
2 c. water, approx.
1 tbsp. cornstarch
Heat oil in deep 3 quart saucepan, add pork cubes and brown. Add onions, garlic, salt and pepper; saut?© until onion is limp. Add water to cover all ingredients.
Chop and add Cilantro and peppers. Bring to a boil and lower heat to simmer for 1 1/2 to 2 hours, or until meat is tender. In a small bowl or measuring cup mix 1/2
cup cold water and cornstarch to a thin paste. Add slowly, while stirring to the cooked meat mixture and stir until thickened and like gravy.
Makes 4 main dish servings or 8-10 burritos. Serve with Mexican Rice.
MEXICAN RICE
1 c. long grain rice
1 tbsp. cooking oil
1/2 c. fresh or canned salsa
1 c. water
Cilantro to taste, optional
Heat oil in saucepan, add rice and cook, stirring constantly, until the rice "pops" and becomes opaque. Add salsa and water, cover, lower heat and cook 15-20
minutes (or until all liquid has been absorbed).
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