A to Z Recipes Newsletter
April 22, 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. Belated but heartfelt wishes go out to Loretta K. in St. Stephen,
NB, Canada for her birthday. She celebrated her special day on April 18th. I try to be organized, Loretta,
but you somehow got tucked away in May's Birthday Babies folder. I am so sorry, dear. I hope your day was special. We
will make it up to you next year. I have added something special for you in today's Favorites.
There's lots more in today's issue for everyone including some great recipes. We also give you something to ponder.
While you're here, you are bound to chuckle, too. Enjoy.
Cookbooks, Recipes, Gourmet Cooking from Amazon
FAITH
Shared by Lillian, FL
Faith came singing into my room
Fear and Anxiety, Grief and Gloom
Sped out into the night.
I wondered that such peace could be,
But Faith said gently
"Don't you see?
They really cannot live with me."
Author Unknown
A Word Not Spoken
by Becky Sweat
A word not spoken may be the choicest word of all.?
Most of us at one time or other have blurted out words we wish we could take back. Numerous situations could be improved not so much by what we say, but by what we don't say.?
Questions to consider?
Here are five questions you should ask yourself before you open your mouth to speak:?
-Who am I helping??
Too often we let our emotions take over and speak out of anger or frustration.?
Waiting patiently is a strategy too often overlooked in our dealings with others. Too many times we're quick to tell it like it is, bludgeoning a friend with factual but unkind words to vent our own frustrations. Although we may feel a warped sense of satisfaction for a time, the result is almost always a scarred friendship.?
Before you speak ask yourself: What am I trying to accomplish? If you honestly feel your words will build up and help another person, it's probably a good idea to speak. Otherwise, keep your words to yourself.?
-The urge to blurt?
Was I asked for my opinion??
Some people feel the need to blurt out dogmatic opinions about everything and everyone, even when no one asked and even when it comes to inconsequential, everyday matters.?
It's a good idea to remind yourself that an opinion is just an opinion and not necessarily a fact. Your opinion probably can't be found in an encyclopedia or dictionary. It won't be the end of the world if others don't get to hear your beliefs on a particular subject. If your point of view is contrary to that of everyone else in the conversation, your ideas may start an argument.?
It can be all right to share a controversial opinion or unsolicited advice, but why not offer it as an opinion instead of a dogmatic statement? Taking the time to be gentle and courteous in relationships breaks down the barriers. Offer to give another perspective that might help, another viewpoint that could balance out the picture.?
-Look who's talking?
Is it my place to speak??
I've made it a personal rule that, if someone tells me about a gripe he has with one of my friends, I don't repeat it. If what the person is saying could contain some truth, I urge him to tell my friend directly. If the complaint is just a different opinion or a reflection of insensitivity, my friend doesn't need to hear it.?
-But what if it's for her own good??
Am I speaking the truth in love?
You may think another person needs to hear what you have to say, but just blasting her with criticism won't get your message across.?
Marital problems arise when partners think they should be able to say anything that's on their mind without concern for the other. The idea that because another person knows you intimately you somehow have the right to say whatever you like is a destructive deceit.?
Intimacy does not eliminate essential courtesy. If anything, kindness is even more important in relationships in which intimacy has rendered each person more vulnerable.?
Strive to share your thoughts in ways that come across as inoffensively as possible. If you take on the role of a human wrecking ball with no regard to other people's feelings, your comments will be taken as a personal assault. Criticism must be combined with genuine concern to be effective. We have to learn to speak the truth with love.?
-Open mouth, insert cork?
Is the other person ready to hear what I have to say?
Your friend may be upset about a problem and your first impulse may be to open your mouth and tell him what you'd do if you were in such a situation.?
The best thing you can do to help a hurting friend may be to keep silent and listen. Often all we need when we're in trouble is for someone to listen. We need to work out our own solution by talking through the problem. If as listeners we force our solutions on others, we lose them in the process.?
Take time to think about the probable effects of your words before you open your mouth. Make it your goal to use your words to improve situations and relationships. When your words would do harm, keep quiet.
Source: Excerpted from a featured article in The Good News
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 another sampler for you:
CHEESE DREAMS
1 pkg. refrigerator biscuits
10 sm. cubes cheese
Chili powder
Garlic powder
Press biscuits with finger tips to flatten. Place 1 cube of cheese in the center of each biscuit. Lightly sprinkle with chili powder and garlic salt. Fold biscuits in half and press edge firmly with a dinner fork. Place on ungreased cookie sheet. Bake 8-10 minutes at 400 degrees until golden brown.
Variations: Use different spices, taco sauce or use sausage (little smokies) instead of cheese.
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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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
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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
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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.
LIFE BEFORE THE COMPUTER?
Shared by Don G., GA
Memory was something you lost with age?
An application was for employment?
A program was a TV show?
A cursor used profanity?
A keyboard was a piano?
A web was a spider's home?
A virus was the flu?
A CD was a bank account?
A hard drive was a long trip on the road?
A mouse pad was where a mouse lived?
And if you had a 3 inch floppy ....?
... you just hoped nobody ever found out!?
How Many Christians Does It Take to Change a Light Bulb??
Shared by Pam, OH
CHARISMATIC: Only 1 - Hands are already in the air.?
PENTECOSTAL: 10 - One to change the bulb, and nine to pray against the Spirit of Darkness.?
PRESBYTERIANS: None - Lights will go on and off at predestined times.?
ROMAN CATHOLIC: None - Candles only. (Of guaranteed origin, of course.)?
BAPTISTS: At least 15 - One to change the light bulb, and three committees to approve the change and decide who brings the potato salad and lots of fried chicken. (And I thought Presbyterians were governed by committees galore... HA!)?
EPISCOPALIANS: 3 - One to call the electrician, one to mix the drinks, and one to talk about how much better the old one was.?
MORMONS: 5 - One man to change the bulb, and four wives to tell him how to do it.?
UNITARIANS: We choose not to make a statement either in favor of or against the need for a light bulb. However, if in your own journey you have found that light bulbs work for you, you are invited to write a poem or compose a modern dance about your light bulb for the next Sunday service, in which we will explore a number of light bulb traditions, including incandescent, fluorescent, 3-way, long-life and tinted, all of which are equally valid paths to luminescence?
METHODISTS: Undetermined - Whether your light is bright, dull, or completely out, you are loved. You can be a light bulb, turnip bulb, or tulip bulb. Bring a bulb of your choice to the Sunday lighting service and a covered dish to pass.?
NAZARENE: 6 - One woman to replace the bulb while five men review church lighting policy.?
LUTHERANS: None - Lutherans don't believe in change.?
AMISH: What's a light bulb?
Looking for a particular recipe, ingredient or submitter?
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Kitchen Bestsellers from Amazon
A special recipe (belated) for our Birthday Baby, Loretta!
ST. STEPHEN'S DAY PIE WITH DUCHESSE POTATO
Serves 12
Source: by Darina Allen
2 lbs. cold turkey meat
1 lb. cold ham or bacon
1 oz. (1/4 stick) butter
1 1/2 C chopped onions
1 clove garlic, minced
2 1/2 C poultry stock
1 1/4 C turkey gravy
8 oz. small button mushrooms
4 tsp. chopped parsley
4 tsp. chopped chives
2 tsp. marjoram or tarragon
2/3 C heavy cream
2 lbs Duchesse Potato (recipe follows)
Pre-heat oven to 375?° F.
Cut the turkey and ham into approximate 1" pieces. Melt the butter in a heavy saucepan, add the chopped onions, cover and sweat for about 10 minutes until they are soft, but not browned. Meanwhile, wash and slice the mushrooms.
When onions are soft, stir in the garlic and remove to a plate. Increase the heat and cook the sliced mushrooms. Season with salt and pepper and add to the onion and garlic.
Toss the cold turkey and ham in the hot saucepan, using a little extra butter if necessary. Add the mushrooms and onions. De-glaze the saucepan with the turkey stock. Add the cream and chopped herbs and bring to a boil. Add gravy, meat, mushrooms and onions and simmer for 5 minutes. Taste and adjust seasonings.
Pour filling into a pie plate and top with potatoes (for a decorative effect, pipe the potatoes with a pastry bag). Bake for 15-20 minutes or until potato is golden and the pie is bubbling.
DUCHESSE POTATO
Serves 4
2 lb. unpeeled potatoes
1/2 pint whole milk
1-2 egg yolks
OR
1 whole egg and 1 egg yolk
1/4 - 1/2 stick butter
Scrub potatoes well and put in a saucepan of cold water. Add a good pinch of salt and bring to a boil and cover. When the potatoes are about 1/2 cooked (about 15 minutes), strain off 2/3 of the water, replace lid and reduce heat so potatoes gently steam until fully cooked.
Drain and peel immediately by simply pulling off the skins. Mash while hot (see next paragraph).
While potatoes are being peeled, bring milk to a simmer. Beat eggs into hot mashed potatoes and add enough hot milk to mix to a light consistency, suitable for piping. Beat in butter and season with salt and pepper.
Notes and Tips:
If potatoes are not peeled and mashed while hot and if hot milk is not added immediately, the Duchesse Potato will be lumpy and gluey.
If you only have eggs whites, this recipe will still work well.
A special recipe (belated) for our Birthday Baby, Loretta!
REESE'S PEANUT BUTTER CUPS
12 paper muffin cups
1 12-ounce pkg. milk chocolate chips
1 cup reduced-fat peanut butter
1/2 cup powdered sugar
1/4 teaspoon salt
1. Cut the top half off of the muffin cups so that they are more shallow.
2. Pour the chocolate chips into a glass bowl and melt them in the microwave. Microwave at 50% power for 2 minutes. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave those chippies again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go. Be very careful not to overcook the chocolate.
3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon. Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens.
4. Combine the reduced-fat peanut butter, powdered sugar and salt in a medium bowl.
5. When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave oven on full power for 1 minute. This will soften up the peanut butter so that it easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we'll add later. Pop the candy back in the refrigerator to harden the peanut butter. This should take an hour or so.
7. When the peanut butter filling has hardened, re-melt the chocolate chips in the microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate.
Makes 12 candies.
Source: Excerpted from Top Secret Restaurant Recipes by Todd Wilbur
SWIRLED CHEESECAKE NIBBLES
~Submitted by Richard, Bradenton, FL?
Estimated Times:?
Preparation - 15 min
Cooking - 15 min
Yields - 3 dozen mini cheesecakes?
These swirled cheesecakes are so creamy, with a hint of semi-sweet and white chocolate flavor.?
Ingredients:
36 vanilla wafers
1 2/3 cups (10-oz. pkg.) NESTLE TOLL HOUSE Swirled Morsels, divided
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon vanilla extract
Directions:
PREHEAT oven to 350 F. Place 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 5 to 6 Swirled Morsels on top of each wafer.
BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Spoon heaping tablespoon of cream cheese mixture into each bake cup.
BAKE for 15 to 17 minutes or until just set and not browned. Remove from oven to wire rack. While still warm, top cheesecakes with remaining Swirled Morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate.?
QUICK & EASY TARRAGON CHICKEN
~Submitted by Angelique, TX
Yield: 4 Servings
Prep Time: 15 min
Cook Time: 25 min
2 tb Butter or margarine
1 tb Vegetable oil
4 Chicken breasts halves -skinned and boned
3/4 c Dry white wine or vermouth
2 ts Dijon mustard
1 tb Chopped fresh tarragon -or 1 tsp dried
1/2 ts Salt
Freshly ground pepper
3/4 c Heavy cream
In a large frying pan, melt butter in oil over medium-high heat. Add chicken breasts and cook, turning once, until lightly browned, about 4 minutes a side. Remove and set aside.
Add wine to the pan. Bring to a boil, scraping up brown bits from bottom of pan with a wooden spoon. Stir in mustard, tarragon, salt and pepper to taste. whisk in cream and boil until mixture thickens slightly, about 3 minutes.
Return chicken to pan; turn in sauces to coat and simmer 7-1/2 minutes until chicken is tender. remove chicken to a serving platter, spoon sauce over it.
Source: Chef2Chef?
SICILIAN PASTA SKILLET (NOT TNT)
~Submitted by Ann, FL
2 Tablespoons olive oil
1 pound boneless skinless chicken breasts,
cut into bite size pieces
1 1/2 cups each chopped green bell pepper & onion
1 (14.5 oz) can Butterball (R) Reduced Sodium Chicken broth
1 (14.5 oz) can Hunt's (R) Choice-Cut (R) diced tomatoes
with Italian Style Herbs
2 cups uncooked small pasta shells
In a large skillet, heat oil over medium-high heat. Brown chicken. Add pepper and onion; saute until tender. Stir in Butterball Broth and Hunt's Tomatoes; bring to a boil. Add pasta and reduce heat to medium low. Cover, simmer for 10 min or until pasta is tender. Stir occasionally.
Makes 6 servings.
Preparation time 10 min.
Cook time 20 min.
SOURCE: BUTTERBALL (R) REDUCED SODIUM CHICKEN BROTH LABEL
CASSATA SICILIANA
~Submitted by Larry Holmes, Ontario, Canada
1 10 1/2-ounce frozen pound cake, partially thawed
1/3 cup light or dark rum
1/3 cup fresh orange juice
1/3 cup water
2 1/2 cups heavy dream
2 tablespoons granulated sugar
1 1/2 teaspoons almond extract
1 teaspoons vanilla extract
1 teaspoons grated orange peel
1/2 cup toasted chopped almonds
10 candied cherries, diced
2 1/2 squares unsweetened chocolate, coarsely chopped
1 pint raspberry sherbet, softened
silver shot, for decorations
Preheat oven to 350F. Line a 9x5x3-inch loaf pan with clear plastic wrap. With a serrated knife, cut pour cake into 5 layers. Arrange slices on a baking sheet and bake 15 minutes until lightly browned. Mix rum with orange juice and water. Sprinkle warm cake slices with rum mixture. In a large bowl whip the cream with sugar and extracts until stiff. Put 2 cups of the cream into a small container, cover and refrigerate. Fold orange peel, almonds, cherries and all but 1 tablespoon of the chopped chocolate into remaining cream. Center one of the flat cake slices in the bottom of the prepared loaf pan. Top with half the whipped cream mixture, spreading it so that it fills space between cake and pan. Top with second layer of cake and spread with half the sherbet. Tap pan on counter to settle
layers. Repeat layering, using the rounded slice from the top of the pound cake as one of the inside layers and ending with a cake slice. Tap pan on counter again. Cover and freeze several hours or overnight. Unmold dessert onto a serving plate. Frost with the reserved whipping cream. Sprinkle with silver shot and remaining chopped chocolate.
Serves 8 to 10
BOCCONCINI* AND ARTICHOKE SALAD WITH OREGANO TURKISH TOAST
~Submitted by Robyn, Auckland, New Zealand
Serves 4?
2 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon finely chopped oregano leaves
sea salt and cracked black pepper
4 slices Turkish bread
100g baby spinach leaves
2 vine-ripened tomatoes, thinly sliced
4 bocconcini, (135g),halved
6 marinated artichoke hearts, halved
2 tablespoons balsamic vinegar?
Preheat a grill to high. Combine the oil, garlic, oregano, salt and pepper.?
Brush the bread with the oil mixture and grill for 2 minutes or until golden and toasted.?
Combine the spinach, tomatoes, bocconcini and artichokes. Place the salad on the toast and spoon over the balsamic.
*Publisher's note: Bocconcini - Snow white in color, this Mozzarella cheese is lightly salted and has a smooth luscious texture.
CITRUS CHICKEN
~Submitted by Jean, Syracuse, NY
Ingredients:
1/4 cup lemon juice
1/4 cup limejuice
1/3 cup orange juice
1 1/2 tsp chicken bouillon, granules
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp rosemary, ground
1 tsp red pepper, crushed
2 cloves garlic, minced
24 oz (4) chicken breast halves, boned and skinned
Combine first nine ingredients to create a marinade. Mix well, Marinate chicken in the
refrigerator for two hours. Grill over medium heat, 10-15 minutes per side until fully
cooked. Serve with grilled vegetables. Serves 4.
Nutritional Analysis:
Calories 214.9
Total fat 2.9 g
Saturated fat .8 g
Sodium 129 mg
Cholesterol 99 mg
TARRAGON SCALLOP GRATINS
~Submitted by Ann, Montreal, Quebec, Canada
Serves 2 (Recipe can easily be doubled)
Herbed rice and sauteed cherry tomatoes are suitable accompaniments for this delicate main dish.?
8 ounces bay scallops?
2 tablespoons olive oil?
2 tablespoons apple juice?
1 large chopped shallots?
1 tablespoon fresh tarragon,
chopped or 1 tsp dried tarragon?
1/3 cup fresh bread crumbs
Preheat oven to 450F.?
Combine scallops, olive oil, apple juice, chopped shallot and tarragon in a medium bowl. Season with salt and pepper. Mix to blend. Divide mixture between 2 small gratin dishes. Sprinkle fresh breadcrumbs over, dividing evenly.?
Bake until scallops are just cooked and opaque and crumbs on top are golden, about 15 minutes.
EASY CHEESY GARLIC SCONES
Makes 8 scones
2 cups self-rising flour
2 tablespoons butter
1 pinch salt
1/2 cup shredded Cheddar cheese
1 clove garlic, minced
1 cup milk
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
In a large bowl, sift together flour and salt. Rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the center of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. Gently mix, just
until combined.
Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 1 inch thick round. Cut into 8 wedges. Place on prepared tray and brush with reserved milk.
Bake in preheated oven for 10 to 20 minutes, or until light brown. Serve hot or let cool on a wire rack.
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