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A to Z Recipes Newsletter
April 18, 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
Good morning to everyone. I had a late night and would like to sleep later than my usual 3am so I am scheduling this for posting about the time I would have
awakened. Let's hope this week is better than the last. OMG! What a week I had!!!
Today's issue is filled with great gobs of goodies for you. Yes, we have some recipes so good that your fellow a2z'ers decided to share. And we have something else
to make you think and laugh. Now, that's my kind of newsletter!
I hope you have a wonderful day. Before I go in to work this afternoon, I will be making an appointment for my son with the doc, and (hopefully) get some
housework done as I worked 12's all weekend. This house looks like no adult lives here, lol. Take care, friends.
Just a reminder...
You must have response@zinester.com in your contact list to be assured delivery of this newsletter. Lots of folks think
they do...and don't.
Cookbooks, Recipes, Gourmet Cooking from Amazon
Don't Grow Old
Shared by Rusty, FL
Don't grow too old for birthdays
And fun things you used to do
Don't give up your dreams because
you feel they won't come true
Don't forget the sound of laughter
Or the love in someone's eyes
Don't trade memories for pleasures
All that in a moment dies
Don't give up your zest for living
Saying you are much too old
Is this what you feel, or is it?
Something that you've been told
There's a valley deep within us
Where there is eternal Spring
Where there is no sound of sorrow
And the birds forever sing
Though your gait is not as steady
Now as once it used to be
And your vision's clouding over
Things you used to clearly see
Do not let the weight of decades
Turn you into bitter gall
For with age there comes a wisdom
That's a blessing to us all
Hold your years up like a banner
Wave it brightly in the sun
When folks tell you life is over
Tell them it has just begun
Loneliness can never touch you
If you don't allow it to
And in sharing love with others
. . . God will give it back to you!
~Author Unknown~
Bounce This Around!?
Now this is worth forwarding!?
Great Tip....Who woulda thought? My mail carrier told me that the US Postal service sent out a message to all letter carriers to put a sheet of Bounce in their uniform
pockets to keep yellow jackets away.?
Use them all the time when playing baseball and soccer. I use it when I am working outside. It really works. The yellow jackets just veer around you. And all this
time you've just been putting Bounce in the dryer!?
It will chase ants away when you lay a sheet near them.?
It also repels mice. Spread them around foundation areas, or in trailers, cars that are sitting and it keeps mice from entering your vehicle.?
It takes the odor out of books and photo albums that don't get opened too often.?
Repels mosquitoes. Tie a sheet of Bounce through a belt loop when outdoors during mosquito season.?
Eliminates static electricity from your television (or computer) screen. Since Bounce is designed to help eliminate static cling, wipe your television screen with a
used sheet of Bounce to keep dust from resettling.?
Dissolve soap scum from shower doors. Clean with a sheet of Bounce.?
Freshen the air in your home. Place an individual sheet of Bounce in a drawer or hang in the closet.?
Put Bounce sheet in vacuum cleaner.?
Prevent thread from tangling. Run a threaded needle through sheet of Bounce before beginning to sew.?
Prevent musty suitcases. Place an individual sheet of Bounce inside empty luggage before storing.?
Freshen the air in your car. Place a sheet of Bounce under the front seat.?
Clean baked-on foods from a cooking pan. Put a sheet in a pan, fill with water, let sit overnight, and sponge clean. The antistatic agent apparently weakens the bond
between the food.?
Eliminate odors in wastebaskets. Place a sheet of Bounce at the bottom of the wastebasket.?
Collect cat hair. Rubbing the area with a sheet of Bounce will magnetically attract all the loose hairs.?
Eliminate static electricity from Venetian blinds. Wipe the blinds with a sheet of Bounce to prevent dust from resettling.?
Wipe up sawdust from drilling or sand papering. A used sheet of Bounce will collect sawdust like a tack cloth.?
Eliminate odors in dirty laundry. Place an individual sheet of Bounce at the bottom of a laundry bag or hamper.?
Deodorize shoes or sneakers. Place a sheet of Bounce in your shoes or sneakers overnight.?
Golfers put a Bounce sheet in their back pocket to keep the bees away.?
Put a Bounce sheet in your sleeping bag and tent before folding and storing them. Keeps them smelling fresh.?
And now that you know, print and keep on file or pass it around!
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:
ASPARAGUS CASSEROLE
2 (14 1/2 oz.) cans cut asparagus, drained
1-1/2 tbsp. butter, melted
1 tbsp. flour
3/4 c. milk
2/3 c. Cheddar cheese, grated
1/8 tsp. salt
1/2 c. Ritz crackers, crushed
1/2 tbsp. butter
Preheat oven to 350?° F.
Place cut asparagus in casserole dish.
In small pan over medium heat, melt butter. Add flour, then add milk gradually. Cook slowly until thickened, stirring constantly. Add cheese and salt.
Pour sauce over asparagus, sprinkle with cracker crumbs and dot over top with butter.
Bake 30 minutes.
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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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.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name
Where you live
Your birth date
You may include anything else you would like to share such as:
How long you have been with A to Z Recipes
Something about your job and family
Your hobbies
Any special recipe requests
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
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, 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 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.
A Tale Of Two Robins
Shared by Angelique, TX
Two robins were sitting in a tree.?
"I'm really hungry," said the first one. "Let's fly down and find some lunch."?
They flew down to the ground and found a nice plot of newly plowed ground that was full of worms. They ate and ate and ate till they could eat no more.?
"I'm so full, I don't think I can fly back up into the tree," said the first one.?
"Let's just lay back here and bask in the warm sun," said the second.?
"O K," said the first.?
So they plopped down, basking in the sun. No sooner than they had fallen asleep, when a big fat tomcat up and gobbled them up.?
As the cat sat washing his face after his meal, he thought...?
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"I JUST LOVE BASKIN ROBINS."?
Shared by Larry Holmes, Ontario, Canada
Things change after you've been married for a while. I used to walk around the house naked and my wife would say, "Come over here, you gorgeous hunk." Now it's
"Hey! Please, I'm trying to eat here." At other times when I walk around the house naked, she yells, "Come back inside, RIGHT NOW!"
Twins
Shared by Millie, TX?
There were these twin sisters just turning one hundred years old in St. Luke's Nursing Home and the editor of the Cambridge rag, "The Cambridge Distorter", told a
photographer to get over there and take the pictures of these 100 year old twin biddeys.
One of the twins was hard of hearing and the other could hear quite well. The photographer asked them to sit on the sofa and the deaf one said to her twin, "WHAT
DID HE SAY?"
He said, "WE GOTTA SIT OVER THERE ON THE SOFA!", said the other.
"Now get a little closer together", said the cameraman.
Again, "WHAT DID HE SAY?" "HE SAYS SQUEEZE TOGETHER A LITTLE" - So they wiggled up close to each other.
"Just hold on for a bit longer, I've got to focus a little", said the photographer.
YET AGAIN - "WHAT DID HE SAY?"
"HE SAYS HE'S GONNA FOCUS!"
With a big grin, the deaf twin shouted out, - "OH MY GOD - BOTH OF US?"
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
TOURNEDOS BRENNAN
~Submitted by Ann, FL
2 Tablespoons butter
1/2 cup sliced mushrooms
1 Tablespoon flour
3/4 cup mushroom juice or milk
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash pepper
4 small filets mignon
1 large ripe tomato
In a small saucepan melt butter and saut?© mushrooms. Add flour and cook slowly a few minutes until slightly browned. Stir in mushroom juice or milk and seasonings.
Cook until thickened.
While this sauce is cooking, season and grill filet to taste (rare or medium rare).
Cut the tomato into four nice slices and grill. Arrange tomato slice on each filet and pour mushroom sauce over all.
4 servings.
LIME SALT
~Submitted by Larry Holmes, Ontario, Canada
(A tangy alternative to plain table salt)
2/3 cup fine sea salt
freshly grated zest of 4 limes
Preheat oven to 325F. Combine sea salt and lime zest in a pie plate. Bake salt for 10 minutes. Cool.?
Makes 2/3 cup.
APPLE-CHEESE PANCAKES
~Submitted by Jean, Syracuse, NY
1 cup cottage cheese
1 cup grated apples
1/4 teaspoon salt
3/4 cup flour
1 tablespoon honey
1 teaspoon lemon juice
1/2 teaspoon cinnamon
4 eggs -- separated
Mix all ingredients except for egg whites. Beat whites till stiff and fold in.
Spray a griddle or skillet with cooking spray. Heat and drop batter to form pancakes. Turn when bottom is browned, and continue cooking on other side. Remove to a
platter and serve.?
SIMPLE SALMON CHOWDER
~Submitted by Ann, Montreal, Quebec, Canada
3 tablespoons butter
1 large onion, diced
1 1/2 cups celery, diced
4 medium or 3 large potatoes, diced
2 rounded tablespoons cornstarch
1 12-ounce can evaporated milk
1 1/2 cups cooked salmon (2 small cans or 1 large can) fresh is best
Saut?© celery and onion in butter until brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done.
Stir cornstarch into about 1 cup water and add to mix. Increase heat to thicken. Add milk and salmon and serve when hot.
QUICK CHICKEN & MUSHROOM SKILLET
~Submitted by Angelique, TX
Yield: 6 Servings
Prep Time: 15 mins
Cook Time: 37 mins
2 lb Chicken thighs
3 tb All-purpose flour
2 tb Butter
1 1/2 c Mushrooms, sliced
1 Carrot, chopped
1 Onion, chopped
1 Garlic clove, minced
2 tb Fresh thyme, chopped, or -2 ts dried
1 tb Lemon rind, grated
1/2 ts Salt
1/2 ts Pepper
1 c Chicken stock
1/4 c Sour cream
In plastic bag, shake chicken with 2 tb of the flour. In nonstick skillet, melt butter over medium-high heat; cook chicken, turning once, for 15-20 minutes or until
well browned and juices run clear when chicken is pierced. Remove from pan; set aside and keep warm.
Drain off fat from skillet. Add mushrooms, carrot, onion, garlic, thyme, lemon rind, salt and pepper; cook over medium heat, stirring often, for about 10 minutes or
until mushrooms are browned. Whisk remaining flour into stock; pour into pan and cook, stirring to deglaze pan, for 1-2 minutes or until thickened. Reduce heat to
medium-low; stir in sour cream.
Return chicken to pan; cook, without boiling, for 5 minutes or until chicken is heated through.
Serve with egg noodles richly flecked with chopped parsley and lemon rind.
Source: Chef2Chef?
VIENNE CAFE CAKE
~Submitted by Larry Holmes, Ontario, Canada
2 cups flour
2/3 cup unsweetened cocoa
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 2/3 cups sugar
3 eggs
1 teaspoon vanilla
1 1/2 cups milk
Coffee-Cream Frosting (recipe follows)
Sliced almonds for garnish (optional)
Grease and flour three 9-inch layer-cake pans; set aside. Mix well flour, cocoa, baking soda, baking powder and salt; set aside. In large bowl, scraping down
sides occasionally, beat butter, sugar, eggs and vanilla until fluffy. Gradually stir in flour mixture alternately with milk just until blended. Pour batter into
prepared pans. Adjust racks to divide oven in thirds; stagger pans on racks. Bake in preheated 350F rotating pans once to insure even layers, 20 to 30 minutes or
until pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; invert cakes on racks; remove pans; turn cakes right side up; cool completely.
Fill and frost top with Coffee-Cream Frosting. Garnish with almonds.
Makes 12 servings.
Per serving: 402 calories, 6 g protein, 50 g carbohydrates, 21 g fat, 125 mg cholesterol, 371 mg sodium
Coffee-Cream Frosting:
1 cup heavy cream
2 tablespoons sugar
1 1/2 teaspoons instant coffee powder
In well chilled medium bowl, beat cream until it starts to thicken; beat in sugar and coffee powder.
ITALIAN VEGETABLE & PASTA STEW
~Submitted by Richard, Bradenton, FL
4 cups water
2 cups chopped onion
1 1/2 cups quartered small red potatoes
1 cup dried Great Northern or navy beans
1/2 cup sliced carrot
1/2 cup quartered mushrooms
1/2 cup uncooked pearl barley
1/2 pound lean, boneless round steak, cut into 1/2-inch pieces
1 (14.5-ounce) can pasta-style chunky tomatoes, undrained
1 (14 1/4-ounce) can fat-free beef broth
3 garlic cloves, chopped
1 cup sliced zucchini
1 cup torn spinach
1/2 cup uncooked alphabet or other small pasta
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese
Combine first 11 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients (zucchini
through nutmeg); cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with
cheese.?
Yield: 8 servings (serving size: 1 1/2 cups stew and 1 tablespoon cheese)
CALORIES 287 (11% from fat); FAT 3.6g (satfat 1.6g, monofat 1g, polyfat 0.5g); PROTEIN 18.7g; CARBOHYDRATE 45.6g; FIBER 7.3g; CHOLESTEROL 20mg; IRON
4.5mg; SODIUM 503mg; CALCIUM 168mg
Source: Cooking Light, SEPTEMBER 1995
SHRIMP SCAMPI NOODLES
~Submitted by Jean, Syracuse, NY
1 1/2 cups wide noodles, uncooked
1/3 cup butter
1 clove garlic minced
1/4 tsp. dried basil
1/2 pound fresh shrimp, shelled and deveined
2 tsp. fresh lemon juice
salt and pepper to taste
1 tsp. fresh parsley, chopped
Fresh lemon wedges
Cook noodles according to directions; drain. Meanwhile in large skillet over low heat, melt butter, add garlic and basil. Cook 30 seconds, stirring constantly. Add
Shrimp; cook, stirring constantly until shrimp turn pink, about 3-4 minutes. Sprinkle with lemon juice, salt and pepper; stir in parsley. Toss hot noodles with sauce.
Serve with lemon wedges.
Serves 2.
Note: If you wish, you can substitute boneless, skinless chicken. It will take longer to cook, perhaps 10-15 minutes if you cut into smaller chunks before adding to
your skillet.
BARBECUED BEEF
Ingredients:
3 pounds beef chuck
2 onions, chopped
1 (28 ounce) can diced tomatoes, with juice
1/2 cup distilled white vinegar
1/2 cup water
3 tablespoons sugar
1/3 (10 fluid ounce) bottle Worcestershire sauce
salt and pepper to taste?
Preparation:
Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.?
Cook over medium heat with lid slightly ajar for 3 hours.?
Remove meat, and shred with 2 forks. Discard bones, fat and gristle.?
Place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.
Serves: 8
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