|
A to Z Recipes
Newsletter
April 29, 2005
|
To leave "A to Z Recipes Newsletter" see instructions at the end.
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 Friday morning to one and all. I have a few days off from work (the real
job, lol) and the kids are excited because we will be able to spend this weekend together. We haven't quite decided
what we're going to do, but a visit to the Houston Zoo seems to be the
likely choice. When we go zoo-ing, we also do a "car picnic" and it is usually far-from-average dining. Heck, we
even bring along
cloth napkins. No matter what sights we see at the zoo, the picnic is the most memorable.
Many of us base our likes and dislikes of certain foods upon our childhood eating experiences. If your mother prepared
a particular food in only one way, and that way was not pleasing to you, chances are good you will not eat that food (or
not often) as an adult. Salmon is one of those foods for me, in particular,
canned salmon. We only had it a few times when I was growing up, but the way my mother fixed it was anything
but
palatable to me. I learned to eat canned salmon by experimenting with various recipes as an adult. My youngest daughter
ate salmon while at her cousin's house recently and she asked if I would prepare some for her. I got to looking through
recipes and thought, doh! maybe some of you would like to share in my findings. Thusly today's issue was born.
Just a reminder: today is the deadline for this month's theme of "Mom Friendly Recipes". I do hope you will
participate. Read more about it and find the email link in the Monthly Theme section. The issue will be posted this
Sunday. I have posted a theme recipe sampler in that section each issue this month which I hope you have enjoyed. By
now you will have a dozen or so recipes from me. It's like an extra issue of recipes monthly. If the recipes are
well-received (no one has said much, lol) it will continue in future issues. Make sure you check for the recipe there
every issue. I will announce the next monthly theme on Monday, May 2nd.
For those of you who live in or may be visiting Florida in May, there is a group of a2z'ers who will be having a
get-together there soon. Current plans are being discussed in our A to Z Recipes Discussion Forum. Join in the fun! If my
ship comes in, I will be there for the get-together. Otherwise, I will be there in spirit.
I hope you have a wonderful day and weekend. We'll see you here Sunday, God willing.
Cookbooks, Recipes, Gourmet Cooking from Amazon
Twenty Truths To Remember
Shared by Julie, Bradenton, FL
1. Faith is the ability to not panic.
2. If you worry, you didn't pray. If you pray, don't worry.
3. As a child of God, prayer is kind of like calling home every day.
4. Blessed are the flexible, for they shall not be bent out of shape.
5. When we get tangled up in our problems, be still. God wants us to be still so He can untangle the knot.
6. Do the math. Count your blessings.
7. God wants spiritual fruit not religious nuts.
8. Dear God: I have a problem. It's me.
9. Silence is often misinterpreted, not ever misquoted.
10. Laugh every day, it's like inner jogging.
11. The most important things in your home are the people.
12. Growing old is inevitable, growing up is optional.
13. There is no key to happiness. The door is always open.
14. A grudge is a heavy thing to carry.
15. He who dies with the most toys is still dead.
16. We do not remember days, but moments. Life moves too fast, so enjoy your precious moments.
17. Nothing is real to you until you experience it, otherwise it's just hearsay.
18. It's all right to sit on your pity pot every now and again. Just be sure to flush when you are done.
19. Surviving and living your life successfully require courage. The goals and dreams you're seeking require courage
and risk-taking. Learn from the turtle, it only makes progress when it sticks out it's neck.
20. Be more concerned with your character than your reputation. Your character is what you really are, while your
reputation is merely what others think you
are.
NO MATTER THE STORM, WHEN YOU ARE WITH GOD, THERE'S ALWAYS A RAINBOW WAITING. LEAVE GENTLE
FINGERPRINTS ON THE SOUL OF ANOTHER FOR THE ANGELS TO READ.
Mother's Day Flowers starting from $29.99!
CANNED SALMON
Just like canned chicken and ham, canned salmon has been an American staple for decades. It's available in 14 oz. and 7
oz. cans and every single bit is edible. The small bones and the skin have been processed to be so soft they will blend
into other ingredients; and the bones are a superb source of calcium.
You may be able to find boneless, skinless salmon in some markets. But first try the other type; I promise you nobody will
know there are skin or bones in the recipes you make with the product. And there are some recipes which call for
removing the skin and bones; this is easy to do, just handle the salmon gently.
Canned salmon comes in two basic forms; sockeye or red salmon, and chum or pink salmon. The pink salmon is less
expensive, milder in taste, and good for dishes where the salmon's color and taste isn't quite as important; soups,
casseroles, and sandwich spreads.
Red salmon is perfect for cold salads and occasions when you want to impress!
Salmon's nutrition makes it one of the most valuable foods you can store in your pantry. It's very rich in Omega 3 fatty
acids, that important nutrient that may help prevent heart disease and strokes. It's high in protein and vitamin A, and the
complex of B vitamins too. So get more salmon into your life with this wonderful ingredient.
Source: BusyCooks
ALASKA SALMON - NUTRITION
Few single foods bring as many valuable contributions to the table in significant quantities as Alaska Salmon. It is an
excellent source of high-quality protein, containing all the essential amino acids. Salmon contains vitamins A, D, B6 and
B2, as well as niacin and riboflavin. Calcium, iron, zinc, magnesium and phosphorus are also present in appreciable
amounts in this choice seafood. The fats in Salmon are predominantly un-saturated. Furthermore, there is evidence to
indicate these unsaturated fats help avoid development of artery disease. Salmon is an excellent food both for young
children and older people because there is no connective tissue as there is in meats and poultry. Salmon contains 0 grams
of carbohydrate.
Source: http://www.alaskaseafood.org
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:
ALASKA SALMON ROMANOFF
6 oz. noodles
1/2 pint dairy sour half-&-half
1/2 package (3/4 oz.) dry ranch-style dressing mix
1 can (7-1/2 oz.) Alaska Salmon, drained and flaked
1 can (4 oz.) sliced mushrooms, drained
3 tbsp. chopped green onions
1/4 tsp. dill weed
Cook noodles according to package directions; drain. Combine all ingredients; mix well. Spoon into buttered 1-1/2 quart
microwave-safe dish. Microcook at MEDIUM-HIGH (70%) 5 to 6 minutes or until thoroughly heated. Stir before
serving.
Makes 4 servings.
Source: Alaska Seafood Marketing Institute
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.
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
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.
Kitchen
Bestsellers from Amazon
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.
RIDDLES
Question: You throw away the outside and cook the inside. Then you eat the outside and throw away the inside. What
did you eat?
Answer: Corn on the cob: You throw away the skin or sheaf, then cook it, eat the corn, then throw away the cob.
Question: What do you get if you divide the circumference of a pumpkin by its diameter?
Answer: Pumpkin pi.
Question: What did the grape say when he was sat on?
Answer: Nothing, he just let out a little whine.
Question: What do you call a stolen yam?
Answer: A hot potato.
Question: What was green and a great trick shooter?
Answer: Annie Okra
Question: What did the carrot say to the wheat?
Answer: Lettuce rest, I'm feeling beet.
Shel Silverstein
Question: What what can you make from baked beans and onions?
Answer: Tear gas.
Question: What is a Honeymoon Salad?
Answer: Lettuce alone, with no dressing.
Question: What lives in winter, dies in summer, and grows with its root upward?
Answer: An icicle.
Question: An old Arab riddle goes like this: Our servant is green.
Her children are born white and then grow black.
Who is she?
Answer: An olive tree.
Question: What is green and goes to a summer camp?
Answer: A Brussels' scout.
Source: www.foodreference.com
PONDERING POINTS
Why isn't there mouse-flavored cat food?
What do you do when you see an endangered animal eating an endangered plant?
If a parsley farmer is sued, can they garnish his wages?
Why don't sheep shrink when it rains?
Is it true that cannibals don't eat clowns because they taste funny?
Since bread is square, why is sandwich meat round?
If you drink Pepsi at work in the Coke factory, will they fire you?
Brain cells come and brain cells go, but fat cells live forever.
Source: www.foodreference.com
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Totally Salmon has great recipes and is available at Amazon.
GRILLED SALMON SANDWICHES
14 oz. can salmon, drained, skin and bones removed if desired
3/4 cup mayonnaise
1/2 cup grated carrots
1/4 cup chopped green onion
1-1/2 cups grated Swiss or Gruyere cheese
10-12 slices whole grain bread
In medium bowl, combine all ingredients except for bread and mix gently to combine. You can serve this as a cold
sandwich spread, or put about 1/3 cup between two slices of bread, butter the outsides of the bread, and grill on a dual
contact grill or on the stove.
CASHEW & APPLE SALMON SALAD
Light and flavorful, this salmon salad features Wish-Bone?® Olive Oil Vinaigrette Dressing, cashews, apples, grapes,
cucumbers and red onions.
Ingredients
1/4 cup Wish-Bone?® Olive Oil Vinaigrette Dressing
2 Tablespoons each: light sour cream and light mayonnaise
1 medium Gala or Fuji apple, unpeeled, cored and chopped
1 cup chopped cucumber, unpeeled
1/4 cup each: diced red onion and seedless red or green grapes, halved
1 (7.1-oz.) pouch Chicken of the Sea?® Premium Skinless & Boneless Pink Salmon Pouch
1 (8-oz.) package pre-washed spring mix salad greens
1/2 cup cashews
Directions
In bowl, whisk together Wish-Bone?® dressing, sour cream and mayonnaise until creamy. Add the next four ingredients;
blend well. Gently flake and fold in Chicken of the Sea?® Salmon; set aside. Evenly divide salad greens among four salad
plates; top with salmon mixture. Garnish each salad with 2 Tablespoons cashews. Serve immediately.
Makes 4 servings.
Preparation Time: 20 minutes
Serving Suggestion
Next time try snap peas or Italian green beans instead of asparagus.
Nutrition Information
Serving Size 1; Calories 250; Calories from Fat 150; Fat 16 g.; Saturated Fat 3.5 g.; Carbohydrates 16 g.; Fiber 4 g.;
Sugars 8 g.; Protein 13 g.; Cholesterol 25 mg.; Sodium 540 mg.; Vitamin A 35%; Vitamin C 20%; Calcium 6%; Iron 10%
Source: Chicken of the Sea?®
IMPOSSIBLE SALMON PIE
1 lb. asparagus, cut into 1" pieces
3 green onions, sliced
1-1/2 cups shredded Swiss cheese
6 oz. can salmon, drained and flaked
1-1/4 cups milk
3 eggs
1 cup baking mix (like Bisquick)
1/2 tsp. dried basil leaves
1/8 tsp. pepper
Preheat oven to 400 degrees. Grease a 10" pie plate. Layer asparagus, onions, 3/4 cup Swiss cheese, and the salmon into
the pie plate.
In medium bowl, combine milk, eggs, baking mix, basil, and pepper and beat with wire whisk until smooth.
Pour over salmon. Bake at 400 degrees for 40-45 minutes until a knife inserted in the center of the pie comes out clean.
Sprinkle with remaining 3/4 cup Swiss cheese and bake 2-3 minutes longer until cheese is melted. Let stand 5-10 minutes
before serving.
6-8 servings
Calories: 310
Fat: 16 grams
Sodium: 550 mg
Niacin: 30% DV
SALMON PATTIES
14 oz. can salmon, drained
3/4 cup saltine cracker crumbs
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 Tbsp. olive oil
1/2 tsp. dried dill weed
1 egg, beaten
1 Tbsp. lemon juice
more olive oil
butter
In large bowl, place salmon and cracker crumbs; set aside. In heavy skillet, cook onion and red bell pepper in olive oil
until tender. Add to salmon in bowl and mix gently. Add dill weed, egg, and lemon juice and mix gently.
Form into four patties. Add more olive oil and a bit of butter to the same skillet. Add patties to skillet when butter melts.
Cook patties for 4-5 minutes on each side until golden brown and hot.
Serves 4
SALMON LOUIS SALAD
Shrimp may be substituted for salmon in this recipe.
1 cup low fat mayonnaise
1 Tbsp. grated onion
3 Tbsp. ketchup
2 Tbsp. milk
2 Tbs. chopped sweet pickles, drained
14 oz. can red sockeye salmon, drained, skin and bones removed if desired
10-oz. pkg. mixed salad greens
2 tomatoes, sliced
3 hard cooked eggs, sliced
In small bowl combine mayonnaise, onion, catsup, milk and sweet pickle and blend with whisk. Set aside.
In large serving bowl combine salmon, salad greens, tomatoes and hard cooked eggs. Drizzle with reserved salad
dressing and toss gently.
Serves 4
CREAMY SALMON AND PASTA
1 (16 ounce) can salmon
2 tablespoons minced green onions or shallots
2 to 3 tablespoons olive oil
heavy cream
1 teaspoon Dijon mustard
1/8 teaspoon dried leaf tarragon, crushed
8 ounces pasta twists or penne, cooked and drained
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry, or 3 to 4 cups fresh chopped spinach
grated Parmesan cheese
salt and pepper to taste
Drain salmon, reserving liquid; break salmon into large chunks. In a large skillet, sauté green onion shallots in
olive oil until tender. Add cream to reserved salmon liquid to equal 1 cup. Add to skillet with mustard and tarragon; cook
over medium heat for 2 minutes or until slightly thickened. Add pasta, spinach and 1/4 cup Parmesan cheese; toss gently.
Stir in salmon. Season with salt and pepper to taste; heat thoroughly. Serve with additional Parmesan cheese if
desired.
6 servings
OVERNIGHT SALMON CASSEROLE
4 cups bread cubes -- (6 slices)
1 can (8 oz) salmon
3/4 cup chopped onion
1 cup diced celery
1/2 cup chopped green pepper
1/2 cup mayonnaise
4 eggs
2 cups milk
1 cup condensed cream of mushroom soup
1/2 cup grated Cheddar cheese
Place half of bread cubes in bottom of buttered shallow 2 1/2-quart casserole. Mix together salmon, onion, celery,
green pepper and mayonnaise. Spread over bread cubes. Top with remaining bread cubes. Beat eggs; blend with milk and
undiluted soup. Pour over salmon and bread mixture. Cover and refrigerate overnight. Top with grated cheese and bake
at 350?° F. for 1 hour and 15 minutes.
Serves 4
SALMON DIVAN
16 to 20 ounces frozen broccoli
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/4 cups heated milk
1 tablespoon dry sherry
1 can (16 ounces) salmon, picked over and chunked
2 tablespoons grated Parmesan cheese
1 tablespoon fine dry bread crumbs or cornflake crumbs
Cook broccoli according to package instructions. Drain and place in a shallow 1 1/2 quart baking dish. In a saucepan over
medium low heat melt butter; stir in flour, salt and pepper. Gradually add milk, stirring constantly until mixture is smooth
and thickened. Remove from heat; stir in sherry. Top broccoli with salmon chunks. Pour sauce over salmon. Combine
Parmesan cheese and bread crumbs or cornflake crumbs; sprinkle over sauce. Bake at 425?° for 20 to 25 minutes, or until
golden brown and bubbly.
Serves 4 to 6
SALMON NEWBURG
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon dry mustard
dash of pepper
1 milk
1/2 cup half-and-half
1 can (16 ounces) salmon, undrained
2 egg yolks
1 tablespoon dry sherry
1 tablespoon grated Parmesan cheese
rice, toast, split biscuits, or patty shells
In medium saucepan, melt butter over medium low heat; stir in flour to make a smooth paste. Stir in seasonings and
gradually add milk and cream. Continue cooking and stirring until thickened; stir in salmon liquid. Stir about 1/2 cup of
the hot mixture into the lightly beaten egg yolks, stirring quickly. Return liquid with egg yolks to the sauce mixture in the
saucepan. Cook for about 2 minutes, stirring. Stir in sherry, Parmesan cheese, and flaked salmon. Heat and serve over
rice, toast, biscuits, or in patty shells.
Serves 4 to 6
SALMON FRITTATA
1 can (15 1/2 oz.) Alaska salmon
Non-stick vegetable coating
1 dozen eggs, beaten
1 pint nonfat cottage cheese
2 cups shredded Swiss cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 teaspoon dried basil
1/8 teaspoon cayenne pepper
Drain and flake salmon. Spray 9 x 13-inch baking pan with non-stick vegetable coating. Combine flaked salmon with
remaining ingredients and pour into prepared baking pan. Bake at 375 F for 30 minutes, or until frittata is set.
Makes 12 servings.
Nutrients Per Serving:
Calories: 231
Fat-Total: 12.9 g
Protein: 24.3 g
Cholesterol: 252 mg
Carbohydrates: 3.63 g
Sodium: 486 mg
Dietary Fiber: .65 g
Source: Alaska Seafood Marketing Institute
ALASKA SALMON OMELETS
1 can (7-1/2 oz.) Alaska salmon
4 eggs
4 tbsp. sour cream
1/4 tsp. dried tarragon
salt and white pepper
1 tbsp. butter or margarine
Drain and flake salmon. Beat together eggs, sour cream, and tarragon. Season lightly. Melt butter in non-stick pan. Pour
in egg mixture and cook over moderate heat until the base is set. Arrange the salmon over soft top of
omelet. Place pan under pre-heated broiler until omelet is set. Loosen omelet onto a serving plate and carefully fold in
half.
Makes 2 servings.
Source: Alaska Seafood Marketing Institute
I couldn't decide which was my favorite so you get both!
SALMON CARBONARA
8 oz. pasta
6 slices bacon, diced
1/2 onion, chopped
3 large cloves garlic, minced
2 tsp. basil, crushed
1/2 tsp. oregano, crushed
1/2 tsp. course ground black pepper
1/4 to 1/2 tsp. crushed red pepper
2 cans (14 oz. each) diced canned tomatoes
3 tbsp. red wine vinegar
1 can (14-3/4 oz.) salmon, drained and broken into bite-sized pieces
1/3 to 1/2 cup heavy cream
parmesan cheese, finely shredded
hot cooked pasta
Cook pasta according to package directions; drain and keep warm. In 3 quart saucepan cook bacon until crip. Drain,
reserving about 2 tbsp. fat. Add onion, garlic, basil, oregano, and peppers; cook 5 minutes. Add tomatoes and vinegar;
cook over medium high heat 10 minutes or until slightly thickened. Stir in canned salmon and cream; heat through. Serve
over hot cooked pasta. Garnish with cheese.
Makes 4 servings.
ALASKA NUGGETS
1 1/2 c. fresh salmon or canned
1/2 c. mashed potatoes
1 tsp. minced celery
1 tbsp. butter
1/2 tbsp. salt
Pepper to taste
1/2 lb. sharp Cheddar cheese, 1/2 inch cubes
Bread Crumbs
Remove all bones and skin from salmon and mix well with mashed potatoes. Cook celery and onions in butter until tender,
then mix with salmon. Add seasoning and shape mixture into little balls, the size of walnuts. Push a cube of cheese into
center of ball. Then re-shape the ball. Roll in bread crumbs and fry in enough fat to cover at 375 degrees.
A to Z Recipes Website
Contact List Owner-Submit Article
Submit a Recipe
Sign up for Newsletter
Be Removed from Newsletter
View recent issue archives at Zinester
View vintage issue archives at Topica
|
About 'A to Z Recipes Newsletter' |
The information contained in issues and the website are for use at your own discretion.
Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.
|
|
|
