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A to Z Recipes Newsletter
April 24, 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 and welcome to your Sunday edition of A to Z Recipes. I received an email from a reader expressing his difficulty in viewing the "small print" in the newsletters. I understand. The print size is pretty much standard. I offered a suggestion. Others who may also find print in this publication (and any other web page) can try this and see if it helps.
On your PC "mouse" you should have a "scroll wheel". While viewing any web page, press the control ("CTRL") key and use the mouse scroll wheel to adjust the size of the print.
To increase or decrease the print:
In MSIE use CTRL and the mouse scroll wheel
In Netscape use CTRL + and CTRL -
I believe the goodies in today's issue will find a home in your recipe files, as well as chuckles to pass along to friends. If you find yourself sending items found in A to Z Recipes to friends and family, why not forward the entire issue? Or suggest they sign up to receive their own? Since the voting totals are fairly low (for what we could and should have) our exposure is minimized (for what we could and should have). Getting others to sign up is a sure-fire way for us to get more recipes, jokes, etc.
I hope you have a wonderful day. Please take a moment to say "thanks" for all your good fortune.
Cookbooks, Recipes, Gourmet Cooking from Amazon
Christian One Liners
Submitted by Elaine, MO
-Don't let your worries get the best of you. Remember, Moses started out as a "basket case."
-Some people are kind, polite, and sweet-spirited - until you try to sit in their pews.
-Many folks want to serve God, but only as advisers.
-It is easier to preach ten sermons than it is to live one.
-The good Lord didn't create anything without a purpose, but mosquitoes and sand gnats come close.
-When you get to your wit's end, you'll find God lives there.
-People are funny ~ they want the front of the bus, the middle of the road, and the back of the church.
-Opportunity may knock once, but temptation bangs on your front door forever.
-Quit griping about your church; if it was perfect, you couldn't belong.
-If the church wants a better pastor, it only needs to pray for the one it has.
-God Himself does not propose to judge a man until he is dead. So why should you?
-Some minds are like concrete, thoroughly mixed up and permanently set.
-Peace starts with a smile.
-I don't know why some people change churches; what difference does it make which one you stay home from?
-A lot of church members who are singing "Standing on the Promises" are just sitting on the premises.
-We were called to be witnesses, not lawyers or judges.
-Be ye fishers of men. You catch them - He'll clean them.
-Coincidence is when God chooses to remain anonymous.
-Don't put a question mark where God put a period.
-Don't wait for 6 strong men to take you to church.
-Forbidden fruits create many jams.
-God doesn't call the qualified, He qualifies the called.
-God grades on the cross, not the curve.
-God loves everyone, but probably prefers "fruits of the spirit" over "religious nuts!"
-God promises a safe landing, not a calm passage.
-He who angers you, controls you!
-If God is your Copilot - swap seats!
-Prayer: Don't give God instructions -- just report for duty!
-The task ahead of us is never as great as the Power behind us.
-The Will of God will never take you to where the Grace of God will not protect you.
-We don't change the message, the message changes us.
-You can tell how big a person is by what it takes to discourage him.
-The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.
-God loves each one of us as if there were but one of us to love.
BUTTER
Butter absorbs odors very easily and quickly, so keep covered.
U.S. Grade AA Butter
Delicate sweet flavor, with a fine highly pleasing aroma;
made from high-quality fresh sweet cream;
smooth, creamy texture with good spreadability;
salt completely dissolved and blended.
U.S. Grade A Butter
pleasing flavor;
made from fresh sweet cream;
fairly smooth texture;
rates close to the top grade.
U.S. Grade B Butter
may have slightly acid flavor;
generally made from selected sour cream;
acceptable by many consumers.
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:
BLT SALAD WITH AVOCADO DRESSING
Dressing:
1 large ripe avocado, peeled, mashed
1/2 cup dairy sour cream
1/4 cup milk
1/4 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon garlic salt
2 drops hot pepper sauce (optional)
Salad:
3 cups torn or shredded lettuce
3 medium tomatoes, cut into wedges
1/2 pound bacon, crisp cooked, crumbled (may use bacon bits)
3/4 cup croutons, if desired
In small bowl, combine all dressing ingredients; beat at low speed until smooth. Cover and refrigerate for several hours to blend flavors. At serving time, arrange
salad ingredients on 6 individual plates or toss in large salad bowl. Serve with dressing.
Serves 6.
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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Vote for this Ezine at the Cumuli Ezine Finder.
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.
Shop Better Homes and Gardens 50% Off
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 birthdate
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.
22 Easy Steps to Gooder Grammar
Shared by Don G., GA
1. Don't abbrev.
2. Check to see if you any words out.
3. Be carefully to use adjectives and adverbs correct.
4. About sentence fragments.
5. When dangling, don't use participles.
6. Don't use no double negatives.
7. Each pronoun agrees with their antecedent.
8. Just between You and i, case is important.
9. Join clauses good, like a conjunction should.
10. Don't use commas, that aren't necessary.
11. Its important to use apostrophe's right.
12. It's better not to unnecessarily split an infinitive.
13. Never leave a transitive verb just lay there without an object.
14.Only Proper Nouns should be capitalized.
15. a sentence should begin with a capital and end with a period
16. Use hyphens in compound-words, not just in any two-word phrase.
17. In letters compositions reports and things like that we use commas to keep a string of items apart.
18. Watch out for irregular verbs which have creeped into our language.
19. Verbs has to agree with their subjects.
20. Avoid unnecessary redundancy.
21. A writer mustn't shift your point of view.
22. Don't write a run-on sentence you've got to punctuate it.
24. A preposition isn't a good thing to end a sentence with.
25. Avoid clich?©s like the plague
Little Jordan
Shared by Jean, Syracuse, NY
Little Jordan was staying with his grandmother for a few days. He'd been playing outside for a while when he came into the house and asked her, "Grandma, what
is it called when people sleep on top of each other?"
She was a little taken aback, but decided to tell him he truth. "It's called sexual intercourse, darling." Then she explained all about the birds and the bees to him in
detail.
Little Jordan just said, "OK" and went back outside to play.
A few minutes later he came back in and said angrily, "Grandma, it is not called sexual intercourse! It's called bunk beds!"
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
ROASTED-VEGETABLE EGG BAKE
~Submitted by Richard, Bradenton, FL
Create a crowd-size pleaser in minutes for breakfast or supper.
1 tablespoon olive or vegetable oil
1 large onion, chopped (1 cup)
1 bag (1 pound 10 ounces) Green Giant?® Create-a-Meal!?® frozen oven roasted parmesan herb meal starter
1 cup Original Bisquick?® mix
1 1/2 cups milk
4 eggs
1 cup shredded Colby-Monterey Jack or mozzarella cheese (4 ounces)
1. Heat oven to 400?°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
2. Heat oil in 12-inch nonstick skillet over medium heat. Cook onion and frozen vegetable mixture in oil 8 to 10 minutes, stirring occasionally, until vegetables are
heated through and crisp-tender. Sprinkle with contents of seasoning packet from vegetable mixture; stir gently to coat. Spread in baking dish.
3. Stir Bisquick mix, milk and eggs in medium bowl until blended. Pour over vegetables in baking dish.
4. Bake uncovered about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake about 5 minutes longer or until cheese is melted.
High Altitude (3500-6500 ft)
Increase first bake time to about 30 minutes.
Source: Betty Crocker
GARLIC AND ROSEMARY ROASTED PORK LOIN
~Submitted by Ann, Montreal, Quebec, Canada
Servings: 8-10
1 pork loin, center cut, boneless, tied for roasting about 3 1/2 to 4 pounds
salt to season generously
fresh ground black pepper to season generously
1/4 cup olive oil
1/4 cup garlic, minced
1/3 cup fresh rosemary
1 1/2 tbsp. olive oil or vegetable oil for searing
PORT WINE SAUCE:
1 teaspoon butter
1 teaspoon shallots, minced
1/2 cup Ruby port wine
2 cups demi glace or brown sauce
1/2 cup cream
squeeze of fresh lemon juice
salt to taste
fresh ground black pepper to taste
Preheat oven to 350F.
Place tied pork loin in roasting pan. Drizzle with olive oil. Season generously with salt and pepper. Rub minced garlic liberally onto pork loin along with fresh
rosemary. Turn pork loin over and season, repeating the process.
Roast at 350F for 45 minutes to 1 hour, until pork loin reaches an internal temperature of 140 to 150 degrees.
While the pork loin is roasting, prepare the Port wine sauce. Melt butter in a saucepan over medium heat. Add shallots and garlic, saut?© until translucent; do not
brown. Pour in Port wine and bring to a simmer. Allow mixture to simmer and reduce in volume by 1/2.
Stir in brown sauce, reduce heat and slowly bring to a simmer. Stir to avoid scorching. Allow sauce to cook for 10 minutes over low heat. Incorporate cream and
squeeze of fresh lemon.
Season with salt and fresh ground black pepper. Strain and reserve. When pork loin is ready, remove from oven and allow to rest at room temperature for 20 to 30
minutes.
Remove butcher string. Slice and serve with Port wine sauce.
EASY PI?‘A COLADA PIE
~Submitted by Larry Holmes, Ontario, Canada
2 cups crisp macaroon cookie crumbs
3 tablespoons melted butter
1 can (8 ?? ounces) crushed pineapple in syrup
1 package (8 ounces) light cream cheese, softened
?? cup sugar
?? cup milk
2 tablespoons dark rum
?? teaspoon coconut extract
1 package (3 ?? ounces) instant vanilla pudding and pie filling mix
Preheat oven to 350?°F. In bowl combine cookie crumbs and butter; mix well. Press into 9-inch pie plate. Bake 10 minutes. Cool
Drain pineapple; reserve syrup. In bowl, beat cream cheese with sugar until smooth. Add milk, reserved pineapple syrup, rum and coconut extract; blend well.
Add pudding mix, beating 1 to 2 minutes longer. Stir in pineapple.
Pour filling into baked crust. Chill at least 4 hours.
BEEF STEW WITH DUMPLINGS
~Submitted by Jean, Syracuse, NY
1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/4 cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
2 cups cubed potatoes
1 1/2 cups diced carrots
1 cup sliced celery
1/2 cup chopped green pepper
1 cup sliced fresh mushrooms
1 1/2 cups biscuit baking mix
1/2 cup milk
3 tablespoons butter, melted
Directions
1 In a bowl, toss cubed beef with flour to coat.
2 Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes
in the skillet and fry until well browned on all sides; remove from pan and set aside.
3 Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour,
stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay
leaf, and stir in mushrooms.
4 In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered,
approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.
CHESTNUT, CHICKPEA AND CORIANDER CASSEROLE
~Submitted by Robyn, Auckland, New Zealand
Serves 6
400g chickpeas (soaked in water overnight)
250g dried chestnuts (soaked in water overnight)
1 ham hock
180g streaky bacon, diced
8 shitake mushrooms or 3 field mushrooms, sliced
5 medium garlic cloves, crushed
4 sticks of celery, chopped
2 teaspoons paprika
2 cloves
2 bay leaves
?? teaspoon ground black peppercorns
4 tablespoons extra virgin olive oil
3 hard boiled eggs, quartered
2 tablespoons finely chopped fresh coriander
Drain the chickpeas and chestnuts and place them in a large casserole dish with the ham hock, bacon, mushrooms, garlic, celery, paprika, cloves, bay leaves.
Pour enough cold water into the casserole dish so it covers everything by 1cm.
Bring to the boil and turn down the heat and simmer for one to two hours until the chickpeas and chestnuts are perfectly soft.
Add boiling water if necessary, to make sure the pot never comes off the simmer and the ingredients are covered.
Pour in the extra virgin olive oil, season with salt to taste.
Pour into serving dishes. Place the boiled eggs on top and sprinkle with fresh chopped coriander.
Serve while hot.
COTTAGE CHEESECAKE
~Submitted by Jean, Syracuse, NY
Ingredients:
1 prepared graham cracker pie crust
?? cup cold water
1 envelope gelatin
2 cups cottage cheese
?? cup plain low-fat yogurt
?? cup sugar
1 teaspoon vanilla
1 can lite cherry pie filling
Put 1/2 c. cold water in a microwavable dish. Add one envelope gelatin. Stir and let sit one minute. Microwave on high for one minute. Stir well, set aside, and allow
gelatin mixture to cool for 10 minutes.
Put cottage cheese in food processor and spin for two minutes (or until consistency is very fine). Add yogurt, sugar, vanilla and cooled gelatin mixture. Mix until
well blended.
Pour into graham cracker pie crust and chill for at least 4 hrs. Top with lite cherry pie filling. Enjoy.
Serves 8
Nutritional Analysis:
Calories ??“ 267
Total fat ??“ 7.5 g.
Saturated fat ??“ 1.7 g.
Sodium ??“ 398 mg.
Cholesterol ??“ 3.3 mg.
ALMOND-STUFFED FLOUNDER WITH TARRAGON SAUCE
~Submitted by Ann, Montreal, Quebec, Canada
Ingredients
2 4-ounce fresh or frozen flounder or sole fillets (1/4 to 1/2 inch thick)
1/2 cup shredded Swiss cheese (2 ounces)
2 tablespoons chopped almonds
1 tablespoon snipped chives
2 tablespoons margarine or butter, softened
Paprika
1/4 cup dry white wine
1/4 cup shredded carrot
2 teaspoons all-purpose flour
1/8 teaspoon dried tarragon, crushed
Dash salt
Dash white pepper
1/2 cup milk
1 cup hot cooked wild rice
Fresh tarragon (optional)
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
2. For stuffing, in a small bowl combine half of the Swiss cheese, the almonds, chives, and 1 tablespoon of the margarine or butter.
3. Spoon half of the stuffing onto one end of each piece of fish. Roll up fish around the stuffing. Place fish, seam side down, in a small baking dish. Sprinkle with
paprika. Pour 3 tablespoons of the wine into the dish. Bake, uncovered, in a 375 degree F oven for 15 minutes or until fish flakes easily with a fork.
4. Meanwhile, for sauce, in a small saucepan cook carrot in the remaining margarine or butter for 3 to 4 minutes or until tender. Stir in the flour, tarragon, salt, and
white pepper; add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in remaining Swiss cheese and remaining wine.
5. To serve, place fish rolls atop hot cooked wild rice; top with sauce. Garnish with fresh tarragon, if desired.
Makes 2 servings.
SPICY OVEN FRIES
1-1/2 Tbsp nutritional yeast
3 tsp garlic powder
1/4 - 1/2 tsp cayenne
1/2 - 1 tsp salt
1 tsp oregano
2 tsp basil
1 tsp paprika
1 tsp sugar
1 1/2 - 2 lbs cut potatoes (if using frozen, reduce baking time accordingly)
Shake cut-up potatoes in bag with spices. Then place on a Pam-sprayed baking sheet. Bake for 40 minutes at 400 degrees.
We like to add shredded cheddar cheese the last few minutes of baking.
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