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A to Z Recipes Newsletter
April 15, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
NEW Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
Repeated insults cloaked as humor, when said to a friend, is akin to wearing a clown suit to that friendship's funeral.
~Maggie Blackwell
Good morning to everyone. I hope this finds you well and eager to begin the weekend. Today is my only day off in 10, so I am one happy camper. Unfortunately, I
went out with friends to celebrate last night (one of them is getting their divorce today, lol) and I have felt better. I wouldn't say I have a full-fledge hangover
(shame on me) but I did not eat which made me a little woozy this morning. I feel great now after coffee, a glass of milk, and a few aspirin. Hey, I almost never
"live it up". For a while there this morning, I remembered why!
There are some great recipes in today's issue. I appreciate the help of everyone who contributed. If you have never sent in a recipe, or haven't sent one in a while,
now is a great time to do it. I could use more recipes for regular issues. Of course, we still have the monthly theme going. If you'd like to share recipes for posting
in either, I would certainly appreciate it. We also have some fun stuff for you here today. I think everyone will find something to keep.
Cookbooks, Recipes, Gourmet Cooking from Amazon
Shared by Angelique, TX
Just a friendly reminder, it's that time of the year again.
Please raise your BIG TOE and repeat after me:
As a member of the Faux Paux Sisterhood, I pledge to follow The Rules when I wear sandals and other open-toe shoes:
- I promise to always wear sandals that fit. My toes will not hang over and touch the ground, nor will my heels spill over the backs. And the sides and tops of my feet
will not pudge out between the straps.
- I will go polish-free or vow to keep the polish fresh, intact and chip-free. I will not cheat and just touch up my big toe.
- I will sand down any mounds of skin before they turn hard and yellow.
- I will shave the hairs off my big toe.
- I won't wear pantyhose even if my misinformed girlfriend, coworker, mother, sister tells me the toe seam really will stay under my toes if I tuck it there.
- If a strap breaks, I won't duct-tape, pin, glue or tuck it back in to place hoping it will stay put. I will get my shoe fixed or toss it. No matter how much it hurts.
- I will not live in corn denial; rather I will lean on my good friend Dr. Scholl's if my feet need him.
- I will resist the urge to buy jelly shoes at Payless for the low, low price of $4.99 even if my feet are small enough to fit into the kids' sizes. This is out of concern
for my safety, and the safety of others. No one can walk properly when standing in a pool of sweat, and I would hate to take someone down with me as I fall and
break my ankle.
- I will take my toe ring off toward the end of the day if my toes swell and begin to look like Vienna sausages.
- I will be brutally honest with my girlfriend/sister/coworker when she asks me if her feet are too ugly to wear sandals. Someone has to tell her that her toes look
like they've been dragged behind her car on the way to work and no sandal in the world is going to make her feet look good.
- I will promise if I wear flip flops, that I will ensure they actually flip and flop, making the correct noise while walking and I will swear NOT to slide or drag my
feet while wearing them.
- I will promise to go to my local beauty school at least once per season and have a real pedicure (they are about $15 and worth EVERY penny). I say spend another
$15.00 and get a even better one.
And finally...
- I will promise to throw away any white/off-white sandals that show signs of wear...nothing is tackier than dirty white sandals...
For all our sakes, please don't keep this to yourself - pass it on to other Sisters.
May God Bless your Soles as well as your Soul!
Shared by Lillian, FL
You might want to make a copy of this and keep it in your car. Looks like we're subsidizing a bunch of murdering misfits by buying Mideast oil/gas. Sticky wicket,
whot?
WHERE TO BUY YOUR GAS, THIS IS VERY IMPORTANT TO KNOW. READ ON--
Why didn't George W. think of this?
Gas rationing in the 80's worked even though we grumbled about it.
It might even be good for us!
The Saudis are boycotting American goods.
We should return the favor.
An interesting thought it to boycott their GAS.
Every time you fill up the car, you can avoid putting more money into the coffers of Saudi Arabia. Just buy from gas companies that don't import their oil from the
Saudis.
Nothing is more frustrating than the feeling that every time I fill-up the tank, I am sending my money to people who are trying to kill me, my family, and my friends.
I thought it might be interesting for you to know which oil compa! nies are the best to buy gas from and which major companies import Middle Eastern oil :
Shell............................. 205,742,000 barrels
Chevron/Texaco......... 144,332,000 barrels
Exxon /Mobil............... 130,082,000 barrels
Marathon/Speedway... 117,740,000 barrels
Amoco............................62,231,000 barrels
If you do the math at $30/barrel, these imports amount to over $18 BILLION!
Here are some large companies that do not import Middle Eastern oil:
Citgo.....................0 barrels
Sunoco...................0 barrels
Conoco...................0 barrels
Sinclair.....................0 barrels
BP/Phillips..............0 barrels
Hess.......................0 barrels
ARC0..................0 barrels
All of this information is available from the Department of Energy and each is required to state where they get their oil and how much they are importing.
But to have an impact, we need to reach literally millions of gas buyers.
It's really simple to do.
Now, don't wimp out at this point.... keep reading and I'll explain how simple it is to reach millions of people!!
I'm sending this note to about thirty people.
If each of you send it to at least ten more (30 x 10 = 300)... and those 300 send it to at least ten more (300 x 10 = 3,000) ... and so on, by the time the message
reaches the sixth genera! tion of people, we will have reached over THREE MILLION consumers!
If those three million get excited and pass this on to ten friends each, then 30 million people will have been contacted!
If it goes one level further, you guessed it ..... THREE HUNDRED MILLION PEOPLE!!!
Again, all you have to do is send this to 10 people.
How long would all that take?
If each of us sends this e-mail out to ten more people within one day, all 300 MILLION people could conceivably be contacted within the next eight days!
Busy Mom Recipes
Here's the scoop on the current theme:
Like many of our readers, I am a busy Mom. I love to cook (and my kids love to eat!). However, finding recipes that are busy-Mom-friendly can be difficult. Who has
the time? Most of us are pretty good cooks. But some of the best recipes take a lot of time and a lot of ingredients. What we are looking for in this coming theme
issue are recipes easy to fix, require no fancy-schmancy ingredients, and will help us prepare great food in our busy lives. The issue will be posted in plenty of time
for Mother's Day. What a wonderful gift to all the Mothers in our group.
Here's a sampler for you:
VIDALIA SWEET ONION - CHICKEN BREAST CASSEROLE
2 boneless chicken breast halves
2 tablespoons vegetable oil
2 large red-skinned or Yukon Gold potatoes, peeled and sliced
2 medium-sized Vidalia sweet onions, peeled and sliced
1 can (10 3/4-oz) cream of mushroom soup, undiluted
paprika
Wash chicken and pat dry. Brown chicken breasts in oil and drain on paper towel. Grease a 1 1/2-quart casserole. Layer sliced potatoes on bottom; follow with a
layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350F for 1
hour.
Serves 2.
Adapted from a recipe in The Berkshire Eagle April 22, 1991
Please use this link: Busy Mom Recipes
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 Busy Mom Recipes has a deadline of April 29, 2005, and will be posted on May 1, 2005.
Please use this link: Busy Mom Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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cake.
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This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
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
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*Offensive postings will be deleted by the publisher.
Family Photos!
You may view the
June 2004 A to Z Family Reunion. Check out Leslie and Rusty's pics from the
December 2004 A to Z Family Reunion.
Something About Wives
Shared by Aafrin, Pune, India
"My wife dresses to kill. She also cooks the same way.
-Henny Youngman
My wife and I were happy for twenty years. Then we met.
-Rodney Dangerfield
A good wife always forgives her husband when she's wrong.
-Milton Berle
I bought my wife a new car. She called and said, "There was water in the carburetor."
I asked her, "Where's the car?"
She replied, "In the lake."
-Henny Youngman
The secret of a happy marriage remains a secret.
-Henny Youngman
After a quarrel, a wife said to her husband, "You know, I was a fool when I married you."
The husband replied, "Yes, dear, but I was in love and didn't notice."
When a man steals your wife, there is no better revenge than to let him keep her.
I haven't spoken to my wife in 18 months - I don't like to interrupt her.
My girlfriend told me I should be more affectionate. So I got myself two girlfriends.
A man said his credit card was stolen but he decided not to report it since the thief was spending much less than his wife did.
Man is incomplete until he is married. Then he is finished.
A little boy asked his father, "Daddy, how much does it cost to get married?"
The father replied, "I don't know son, I'm still paying."
Young Son: Is it true, Dad, that in some parts of Africa, a man doesn't know his wife until he marries her?
Dad: That happens in every country, son.
Then there was a man who said, "I never knew what real happiness was until I got married; then it was too late.
A man placed an ad in the classifieds: "Wife wanted."
The next day he received a hundred letters.
They all said the same: "You can have mine."
A woman was telling her friend, "I made my husband a millionaire."
"And what was he before you married him?" asked the friend.
"A billionaire." she replied.
Marriage is the triumph of imagination over intelligence.
Second marriage is the triumph of hope over experience.
It's not true that married men live longer than single men.
It only seems longer.
Losing a wife can be very hard. In my case, it was almost impossible.
Just think, if it weren't for marriage, men would go through life thinking they had no faults at all.
A successful man is one who makes more money than his wife can spend.
A successful woman is one who can find such a man.
A man meets a genie. The genie tells him he can ask for whatever he wants, but his mother-in-law gets double of what he gets.
The man thinks for a moment and says, "Okay, give me a million dollars and beat me till I'm half dead."
Men who have pierced ears are better prepared for marriage.
They've experienced pain and bought jewelry.
The most effective way to remember your wife's birthday is to forget it once.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
CHOCOLATE SOUR CREAM POUND CAKE
~Submitted by Jean, Syracuse, NY
1 cup butter, softened
2 cups sugar
1 cup firmly packed brown sugar
6 large eggs
2 1/2 cup all purpose flour
2 1/4 tsp soda
1/2 cup cocoa
1 (8 oz.) carton sour cream
2 tsp vanilla extract
Powdered sugar
Beat butter at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add
eggs, one at a time, beating just until yellow disappears.
Combine flour, baking soda and cocoa; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until
blended after each addition. Stir in vanilla.
Spoon batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes. Cool in pan on a wire rack 10 to 15 minutes. Remove and
cool. Sprinkle with powdered sugar.
TUSCAN CHICKEN CACCIATORE
~Submitted by Ann, Montreal, Quebec, Canada
3 lbs. boneless, skinless chicken breasts, cut into large pieces
6-8 large, ripe Roma or plum tomatoes--cored, peeled, seeded, and chopped (or one 28-oz can
Italian chopped tomatoes)
1 large sweet onion, thinly sliced
1 tsp. kosher or sea salt (or to taste)
1 tsp. freshly ground black pepper (or to taste)
1 Tbs. extra-virgin olive oil (or light olive oil, if you prefer)
4 cloves garlic, freshly minced
2 Tbs. fresh rosemary, chopped
1/2 cup white wine vinegar
1/2 cup dry white wine
3/4 cup reduced sodium, fat-free chicken stock
1 1/2 tsp. butter (light butters are acceptable)
1 1/2 tsp. all-purpose flour
Rinse the chicken chunks under cool water, dry with paper towels, and season with salt and pepper. In a large skillet or dutch oven, heat the oil over moderate heat.
Add the garlic and saute until golden (about 1-2 minutes). Add the onions and cook until almost translucent.
Add the chicken and rosemary and cook, turning the chicken until it is brown on all sides. Increase the heat to high, add the vinegar and cook, scraping up the
browned bits on the pan and incorporating that into the saute.
When vinegar is almost evaporated, reduce the heat to med-low and add the tomatoes and wine and cook until it is slightly reduced. Stir in the chicken stock, cover,
and simmer.
Turn the chicken a couple of times until tender. Mash the butter and flour together until they form a thick paste. Add it to the pan and stir into the sauce until it is
thickened and fully incorporated. Simmer a few more minutes. Serve hot over pasta.
BEEF AND BISCUIT CASSEROLE
~Submitted by Luanne, FL
Hi Maggie, time to help out again with another recipe. Quick to fix and very good.
1 pound ground beef
1 medium chopped onion
1/2 cup diced green bell pepper
1 can (8 ounces) tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic powder
1 can (8 ounces) refrigerator buttermilk biscuits
1-1/2 cups grated cheddar cheese
1/2 cup sour cream
1 egg, slightly beaten
Preheat the oven to 375 degrees F. In a large nonstick skillet, brown the ground beef with the onion and green pepper. Drain off any excess fat. Stir in the tomato
sauce, chili powder, and garlic salt. Let simmer.
Separate the biscuit dough into 10 biscuits; split each in half. Press 10 biscuit halves over the bottom of an ungreased 8-inch or 9-inch square baking pan. In a bowl,
mix 1/2 cup of the cheese with the sour cream and egg.
Remove the meat mixture from the heat and stir in the sour cream mixture. Spoon over the biscuit dough. Arrange the remaining biscuit halves on top. Sprinkle with
the remaining 1 cup of cheese. Bake for 25 to 30 minutes, until golden brown.
GLAZED HARVEST VEGETABLES
~Submitted by Larry Holmes, Ontario, Canada
6 medium carrots
6 medium parsnips
1 small rutabaga or turnip
salted water or apple cider
?? cup butter
?? cup honey
1 tablespoon lemon juice
?? teaspoon salt
1 tablespoon fresh mint leaves or
1 teaspoon dried (optional)
Peel vegetables and cut into sticks or slices. Cook in water until tender (don't overcook). Drain. Add remaining ingredients and coo, uncovered, over medium-high
heat for 2 or 3 minutes, stirring until vegetables are glazed.
Makes about 6 servings.
CHICKEN BREASTS WITH CHIPOTLE CREAM
~Submitted by Jean, Syracuse, NY
Makes 6 servings
Ingredients:
3 whole skinless boneless chicken breasts
sea salt and pepper to taste
3 tablespoons unsalted butter
1 tablespoon vegetable oil
1 small onion, chopped
3 cloves garlic, finely chopped
1 chile in adobo sauce with some juice (canned)
1 pint cream
Preparation:
Preheat oven to 350 degrees F. Divide the chicken breasts and pound them with a mallet until they are about 1/8-inch thick. Sprinkle them with salt and pepper.
Melt the butter with the oil in a saut?© pan over medium heat. Add onion and garlic and cook gently until soft. Do not let the garlic burn!
Add chicken breasts and saut?© on both sides. Put the chicken and vegetables into a ovenproof baking dish that will hold the chicken in a single layer.
Pur?©e the chile with its juice, and mix with the cream. Pour over the chicken breasts. Bake for 20 minutes.
Wine Tip: Some of you may prefer a beer with this dish, but I like to serve a Riesling. There??™s a good one from Chile called Do?±a Isadora.
SALAMI, OLIVE AND RICOTTA CALZONE
~Submitted by Robyn, Auckland, New Zealand
Serves 4
1 cup (240g) ricotta cheese
?? cup grated parmesan cheese
2 tablespoons finely chopped basil
sea salt and cracked black pepper
2 sheets ready-rolled shortcrust pastry
1 egg, lightly beaten
8 slices hot salami, cut into pieces
?? cup pitted black olives
?? cup grated mozzarella
Preheat the oven to 200??C (400??F). Combine the ricotta, parmesan, basil, salt and pepper.
Cut each pastry sheet into two triangles. Brush the edges of the triangles with the egg.
Divide the ricotta mixture between the triangles. Top with the salami, olives and mozzarella.
Fold the triangles to enclose the filling, pressing the edges to seal. Brush the top of the pastry with egg.
Use a fork to prick the top of the pastries.
Bake for 20 minutes or until crisp and golden.
WHITE CHOCOLATE-CHERRY ALMOND FUDGE
~Submitted by Angelique, TX
1-1/2 cups sugar
2/3 cup milk
1/4 cup butter or margarine
1-1/2 cups white chocolate chips
1 tsp. vnailla
1/2 cup sliced almonds, toasted
1/2 cup dried cherries
Line a 8" square pan with foil. Grease foil. Mix sugar and milk in a heavy 3-quart saucepan. Add butter and bring to a boil over medium heat, stirring constantly.
Without stirring, boil vigorously 5 minutes. Remove from heat. Add chips and vanilla. Stir, then whisk until chips melt and mixture is smooth. Stir in almonds and
cherries; spread in prepared pan. Refrigerate 6 hours or until firm. Invert pan, peel off foil, invert fudge and cut into 1" squares.
Source: Woman's Day
THAI-STYLE PORK STEW
~Submitted by Richard, Bradenton, FL
Peanut butter melds with classic Asian flavors to lend this one-dish meal a Thai flair. Lime makes a perfect accent.
Stew:
2 pounds boned pork loin, cut into 4 pieces
2 cups (1 x 1/4-inch) julienne-cut red bell pepper
1/4 cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter
Remaining ingredients:
6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tablespoons chopped dry-roasted peanuts
8 lime wedges
To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting
for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
Yield: 8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about 1/2 teaspoon peanuts, and 1 lime wedge)
CALORIES 412 (30% from fat); FAT 13.6g (satfat 3.6g, monofat 6.2g, polyfat 2.5g); PROTEIN 28.9g; CARBOHYDRATE 42.3g; FIBER 2.1g; CHOLESTEROL 64mg;
IRON 2.9mg; SODIUM 425mg; CALCIUM 37mg
Source: Cooking Light, SEPTEMBER 1999
MACARONI & CHEESE FOR TWO
~Submitted by Jean, Syracuse
1 1/2 cups cooked elbow macaroni
1 cup shredded sharp cheddar cheese
1/2 cup milk
1 egg, lightly beaten
1/2 tsp salt
1 Tbls butter or margarine
In a medium bowl, combine the macaroni, cheese, milk, egg and salt; mix well. Pour into a greased 1 quart shallow baking dish; dot with butter. Bake, uncovered, at
350 degrees for 30-35 minutes or until a knife inserted in the center comes out clean.
Makes 2 servings.
CHICKEN CASSEROLE
Ingredients:
4-6 boneless, skinless chicken breasts
1 can cream of chicken soup
1 cup sour cream
1 sleeve of Ritz crackers (make into crumbs)
1/2 cup melted butter
Preparation:
Cook chicken breasts. Shred into casserole dish. Mix sour cream and soup. Pour over chicken. Mix melted butter and cracker crumbs. Cover top of sour cream and
soup mix with cracker mix. Bake at 350 for 30 minutes.
Serves: 6
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