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A to Z Recipes Newsletter
April 25, 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 the Monday edition of A to Z Recipes. I hope your weekend went well. We had such gorgeous weather that it would've been
our own fault if the weekend didn't go well. But it did, and we are raring to go for the week ahead.
Please remember that your daily vote is necessary for A to Z Recipes to continue. The free advertising through Cumuli.com keeps fresh ideas and
recipes coming your way. Some folks consider their vote as payment for services rendered. I do not charge for newsletters but they continue to generate expenses
for me. One that I cannot afford is advertising, so maybe your vote is payment, lol.
There are some tasty recipes and other gems to savor in this issue. I hope you enjoy reading it as much as I did preparing it for you. Have a great Monday and we'll
see you here for Linda's issue on Wednesday. Thanks!
Maggi
e's Cooking Software Recommendations
Words of Wisdom
Shared by sisters Jean, OH and Lou, FL (and many of you!)
The other day a young person asked me how I felt about being old. I was taken aback, for I do not think of myself as old. Upon seeing my reaction, she was
immediately embarrassed, but I explained that it was an interesting question, and I would ponder it, and let her know.
Old age, I decided, is a gift. I am now, probably for the first time in my life, the person I have always wanted to be. Oh, not my body! I sometime despair over my
body -- the wrinkles, the baggy eyes, and the sagging butt. And often I am taken aback by the old person who lives in my mirror, but I don't agonize over those
things for long.
I would never trade my amazing friends, my wonderful life, my loving family for less gray hair or a flatter belly. As I've aged, I've become more kind to myself,
and less critical of myself. I've become my own friend. I don't chide myself for eating that extra cookie, or for not making my bed, or for buying that silly cement
gecko that I didn't need, but looks so avante garde on my patio. I am entitled to overeat, to be messy, to be extravagant. I have seen too many dear friends leave
this world too soon; before they understood the great freedom that comes with aging.
Whose business is it if I choose to read until 4 a.m, and sleep until noon? I will dance with myself to those wonderful tunes of the 50's, and if I at the same time
wish to weep over a lost love, I will. I will walk the beach in a swim suit that is stretched over a bulging body, and will dive into the waves with abandon if I choose
to, despite the pitying glances from the bikini set. They, too, will get old.
I know I am sometimes forgetful. But there again, some of life is just as well forgotten and I eventually remember the important things. Sure, over the years my
heart has been broken. How can your heart not break when you lose a loved one, or when a child suffers, or even when a beloved pet gets hit by a car? But broken
hearts are what give us strength and understanding and compassion. A heart never broken is pristine and sterile and will never know the joy of being imperfect.
I am so blessed to have lived long enough to have my hair turn gray, and to have my youthful laughs be forever etched into deep grooves on my face. So many have
never laughed, and so many have died before their hair could turn silver. As one gets older, it is easier to be positive. You care less about what other people think. I
don't question myself anymore. I've even earned the right to be wrong.
So, to answer your question, I like being old. It has set me free. I like the person I have become. I am not going to live forever, but while I am still here, I will not
waste time lamenting what could have been, or worrying about what will be.
And I shall eat dessert every single day.
LEMONS
Oranges do not ripen after they are picked, but lemons do.
Lemons store best at 50 - 60 degrees F with high humidity, they will last several months. Lower temperatures cause deterioration.
4 lemons yield about 1 cup of juice.
Lemons contain 30 to 45 percent juice depending on variety, climate, maturity when harvested, and storage conditions. The extracted juice contains between 4.5
and 8.5% organic acids (mostly citric).
Use lemons in marinades, especially for chicken and fish. Sprinkle lemon juice on top of your favorite steamed vegetables, seafood, and salads. Mix salad dressing
with lemon instead of vinegar. Fresh grated lemon peels add that zest to baked goods, fruit salads, desserts, and sauces. Try replacing other fruits with lemon in
your next frozen sorbet. You might drink more water during the day if you add some lemon juice to your water bottle, or a slice to a glass of water.
-Freeze lemon juice in ice cube trays for later use.
-Add a twist of lemon to the water in ice cube trays for added zip to beverages.
-Use juice on fruit or white vegetables to help them keep their color.
-Remove odors, such as fish, onion, or bleach by rubbing with fresh lemon.
-Lemon and salt can be used to treat rust spots, and to clean copper pots.
-Get the most juice out of your lemon by warming it in the microwave for 15 seconds or rolling it with your hand on the counter if it is at room temperature.
-Add a few drops of lemon juice to whipping cream if it doesn't stiffen.
-Use lemon to replace salt in your recipes??¦.you'll have less sodium.
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:
PECAN PIE MUFFINS
It's hard to believe there are only five ingredients in these wonderful little muffins! The brown sugar makes them taste like pecan pie.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 25 Minutes.
Ready in: approx. 40 Minutes.
Makes 18 mini muffins (9 servings).
Source: Allrecipes
INGREDIENTS:
1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs, beaten
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just
until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.
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:
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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
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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.
"Maxine"
Shared by Angelique, TX
1. Maxine on "Driver Safety" - "I can't use the cell phone in the car. I have to keep my hands free for making gestures.".......
2. Maxine on "Life" - "Life is like an oven. It burns my a**!"
3. Maxine on "Housework" - "I do my housework in the nude. It gives me an incentive to clean the mirrors as quickly as possible."
4. Maxine on "Lawn Care" - "The key to a nice-looking lawn is a good mower. I recommend one who is muscular and shirtless."
5. Maxine on "The Perfect Man" - 'All I'm looking for is a guy who'll do what I want, when I want, for as long as I want, and then go away. Or wait nearby, like a
Dust Buster, charged up and ready when needed."
6. Maxine on "Work" - "My performance at work has really improved over the years. Now I can nail a co-worker with a paper-clip shot from a rubber band at 20
yards."
7. Maxine on "Technology Revolution" - "My idea of rebooting is kicking somebody in the a** twice."
8. Maxine on "Aging" -"Take every birthday with a grain of salt. This works much better if the salt accompanies a large Margarita."
Jewish Mothers
Shared by Larry Holmes, Ontario, Canada
ABRAHAM LINCOLN'S JEWISH MOTHER: "Again with the hat? Can't you just wear a baseball cap like the other kids?"
GEORGE WASHINGTON'S JEWISH MOTHER: "The next time I catch you throwing money across the Potomac, you can kiss your allowance good-bye!"
THOMAS EDISON'S JEWISH MOTHER: "Of course I'm proud that you invented the electric light bulb. Now turn it off and get to bed!"
PAUL REVERE'S JEWISH MOTHER: "I don't care where you think you have to go, young man, midnight is past your curfew."
And, of course, these two, who really did have Jewish mothers:
ALBERT EINSTEIN'S JEWISH MOTHER: "But it's your senior picture. Couldn't you do something about your hair?"
MOSES' JEWISH MOTHER: "That's a nice story. Now tell me where you've really been for the last forty years."
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
SEAFOOD ELYSE CHOWDER
~Submitted by Larry Holmes, Ontario, Canada
?? cup + 1 tablespoon butter
1 large shallot, chopped
2 bay leaves
1/8 teaspoon fennel seeds
1 ?? cups dry white wine
?? pound boneless, skinless cod
4 to 6 ounces boneless, skinless salmon
10 large scallops
10 large shrimp, peeled, deveined
1 lobster tail (about 6 ounces)
10 mussels, scrubbed
3 pounds clams, scrubbed
1 large onion
5 tender inner stalks celery with leaves, diced small
?? bulb fennel, chopped
1 cup fish stock or clam juice
1 cup water
2 Yukon gold potatoes, cut in ?? -inch dice
sea salt + freshly ground pepper to taste
2 cups whipping cream
?? cup each chopped chives, chopped parsley
In large, wide pan over medium heat, melt ?? cup butter. Add shallot, bay leaves and fennel seeds. Cook until shallot turns golden, about 1 minute. Add ?? cup wine
to pan. Add cod and salmon. Cover and cook just until opaque, 3 to 4 minutes. Using slotted spoon, remove fish to large bowl.
Add ?? cup wine to pan. Add scallops and shrimp. Cover and cook until scallops are just opaque and shrimp just turn pink. 1 to 2 minutes. Remove to bowl with
fish.
Add ?? cup wine to pan. Add lobster tail, flesh side down. Cover and cook until just opaque, about 5 minutes. Remove to bowl with seafood.
Add ?? cup wine to pan. Add mussels. Cover and cook until mussels open, 1 to 2 minutes. Discard any that do not open. Remove rest to bowl with seafood.
Add ?? cup wine to pan. Add clams. Cover and cook until clams open, 6 to 7 minutes. Discard any that do not open. Remove 10 clams to seafood bowl. Remove meat
from remaining clams and place in seafood bowl. Discard shells.
Pour juices from pan into small bowl, discarding bay leaves.
Add remaining 1 tablespoon butter to pan over medium heat. Add onions, celery and fennel. Cook until softened, about 8 to 10 minutes, stirring occasionally. Add
fish stock or clam juice, water, potatoes, salt and pepper. Turn heat to high, bring to boil, then reduce to medium-low and cook, partly covered, until potatoes are
tender about 10 minutes.
Stir in cream. Turn heat to medium-high and bring to boil. Remove from heat and cover to keep warm.
Peel lobster, cut flesh into 10 chunks and discard shell. Distribute among 10 large bowls. Cut cod and salmon into 10 chunks each. Distribute among bowls.
Distribute remaining seafood. Stir seafood juices from bowl into soup. Adjust salt. Ladle soup over seafood.
Garnish with chives and parley.
Makes 10 servings.
THREE-BEAN CHILI (NOT TNT)
~Submitted by Ann, FL
1 1/4 lbs ground beef
1 Tbsp chili powder
1/4 tsp ground cumin
1/4 tsp cinnamon
2 cans (14.5 oz each) diced tomatoes with green pepper & onion
2 Tbsp ketchup
1 can (16 oz) BUSH'S BEST Pinto Beans, drained & rinsed
1 can (15 oz) BUSH'S BEST Black Beans, drained & rinsed
2 cans (16 oz each) BUSH'S BEST Chili Beans, undrained
Brown ground beef in a large Dutch oven or soup pot. Drain fat.
Add spices and stir well over medium heat until well blended. Add tomatoes & ketchup; stir well. Add beans.
Simmer over medium heat 10-15 min or until bubbling & heated through. Garnish with fresh tomatoes, green onion, cilantro & sour cream, if desired.
SOURCE: BUSH'S BEANS Recipe Booklet: SIMPLY THE BEST IN 20 MINUTES OR LESS - Great Bean Recipes from America's Top Chefs
CHICKEN STIR-FRY WITH BROCCOLI AND CASHEWS
~Submitted by Jean, Syracuse, NY
You need to have all your prep done and arranged around your station at the stove before you start to cook this delicious quickie. Make sure your rice is steaming
before you start cooking the main dish! This is another goodie for the day you practice boning chicken breasts (just in case you??™re not pleased with the results!)
Makes 6 servings
Ingredients:
1/4 cup soy sauce
1 1/2 tablespoons sherry
3/4 teaspoons freshly grated ginger
1 1/2 pounds boneless chicken
1 pound broccoli, peel stems breast, cut in 1" pieces
7 tablespoons peanut oil, divided
1/2 cup sliced green onions
1 large clove garlic, crushed and finely chopped
1 1/2 cups coarsely chopped cashews
Preparation:
Mix soy sauce, sherry, ginger and chicken in a small bowl. Mix and let stand 10 minutes.
Meanwhile, cut florets off broccoli and reserve. Cut tough ends off stalks. Diagonally slice stalks into 1/4-inch thick slices.
Steam over boiling water 3 to 4 minutes, until crisp-tender. Drain, rinse under cold water. Dry.
Assemble all ingredients on a prep tray near the stove. Heat 4 tablespoons oil in a wok or large skillet. Add green onions, garlic and cashews; cook and stir 3
minutes. Transfer mixture to a small bowl.
Heat remaining oil in a wok. Add chicken mixture; stir-fry 6 minutes, or until chicken is opaque. Stir in nut mixture and broccoli. Toss until hot.
Serve with rice.
PASSIONFRUIT SHORTBREADS
~Submitted by Robyn, Auckland, New Zealand
185g butter
1 cup caster sugar
1 ?? teaspoons vanilla extract
2 ?? cups flour
1 egg
PASSIONFRUIT FILLING:
150g cream cheese
3 tablspoons butter
2 tablespoons caster sugar
?? cup passionfruit pulp
Preheat the oven to 180??C (350??F).
To make passionfruit filling, place the cream cheese, butter and sugar in a bowl and beat until smooth. Stir through the pulp and refrigerate until firm.
Place the butter, sugar and vanilla in a food processor and process until smooth.
Add the flour and egg and process until a smooth dough forms.
Knead the dough lightly, then wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the dough on sheets of baking paper until 5mm (3/16???) thick.
Cut into 7 cm (2 ?????) circles using cookie cutters and place on baking trays lined with baking paper.
Bake for 10-12 minutes or until lightly golden and allow to cool on racks.
Spread half the biscuits with the passionfruit filling and top with remaining biscuits.
SPLENDID RASPBERRY SPINACH SALAD
~Submitted by Ann, Montreal, Quebec, Canada
1/3 cup Vegetable Oil
3/4 cup coarsely chopped Macadamia nuts or toasted almond slices
1 cup fresh raspberries
8 cups spinach, rinsed, stemmed and torn into pieces
2 tbsp raspberry vinegar
2 tbsp raspberry jam
3 kiwis, peeled and sliced
Step By Step:
Dressing: Combine vinegar and jam in blender or small bowl. Add oil in thin stream, blending well.
Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the kiwi's and the dressing. Top with the remaining ingredients (nuts, raspberries and kiwis.) Serve
immediately.
BARBECUED-BEEF SANDWICHES
~Submitted by Richard, Bradenton, FL
Slow cooking tenderizes the chuck roast in this classic barbecue. Any bottled sauce will work; use your favorite.
2 pounds boned chuck roast
2 cups vertically sliced onion
1 cup bottled barbecue sauce
1 tablespoon cornstarch
1 tablespoon water
6 (2-ounce) Kaiser rolls or hamburger buns, toasted
Trim fat from beef, and cut into 1-inch cubes. Place beef in an electric slow cooker; stir in onion and barbecue sauce. Cover with lid; cook on low-heat setting for 8
hours.
Remove beef and onions from slow cooker with a slotted spoon. Shred beef mixture with 2 forks; set aside. Combine cornstarch and water, and add cornstarch
mixture to barbecue sauce mixture in slow cooker, stirring well. Cover with lid, and cook on high-heat setting for 1 minute. Return the shredded-beef mixture to
slow cooker; cover and cook 10 minutes. Serve on rolls.
Note: You can freeze the barbecued-beef mixture in an airtight container for up to 3 months.
Yield: 6 servings (serving size: 1 cup beef mixture and 1 roll)
CALORIES 410 (27% from fat); FAT 12.2g (satfat 4g, monofat 4.5g, polyfat 2.1g); PROTEIN 34.1g; CARBOHYDRATE 38.4g; FIBER 2.5g; CHOLESTEROL 86mg;
IRON 5.5mg; SODIUM 715mg; CALCIUM 102mg
Source: Cooking Light, SEPTEMBER 1999
SUPREME CURRIED HAM AND EGG STACKS
~Submitted by Jean, Syracuse, NY
Serve over toast or English muffins if you like.
Prep Time: approx. 5 Minutes.
Cook Time: approx. 10 Minutes.
Ready in: approx. 15 Minutes.
Makes 2 servings.
2 tablespoons olive oil, divided
1 medium shallot, thinly sliced
2 (1/4 inch thick) slices of Black Forest Ham
10 leaves baby spinach, rinsed and dried
2 English muffins, split and toasted (optional)
2 eggs
1/2 teaspoon curry powder
1/4 cup pineapple juice
salt and pepper to taste
Directions
1 Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Add shallot, and cook until lightly browned. Remove from the pan, and set aside. Fry the ham
slices in the same skillet just until browned on each side. As you turn the ham to brown on the second side, place the spinach leaves on top to steam a little. Remove
from the skillet and place onto a plate or onto toasted English muffins, keeping the spinach on top.
2 Heat the remaining tablespoon of oil in the skillet. Crack the eggs in, and fry on each side to your desired degree of doneness. Place the eggs on top of the ham
stacks.
3 Return the shallots to the skillet, and season with curry powder. Gradually stir in pineapple juice, scraping the bottom of the pan to mix in all of the browned bits.
Increase the heat to medium-high, and boil until the sauce has reduced and thickened. Season with salt and pepper to taste. Spoon sauce over the egg stacks and
serve immediately.
PASTA WITH HERB AND GARLIC SAUCE
1/2 stick butter
1/3 c. flour
1 c. milk
1/2 to 1 c. sour cream
2 jars marinated artichoke hearts
1 pkg. herb and garlic mix (Good Seasons)
2 c. cooked chicken or turkey
1 box fettucine
Melt butter in large skillet; add flour (medium heat) until it bubbles. Add milk and let thicken. Add dressing mix, artichoke hearts, and chicken. Boil water and cook
pasta. Add sour cream to sauce (low heat, do not boil). Drain pasta and add to sauce.
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