A to Z Recipes
Newsletter
May 6, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
Vicki from Sarasota, FL is having a birthday tomorrow!
OH, no! It's one of those "OH" birthdays. For me, I don't remember
two-OH. Three-OH was fun. Four-OH was forgettable, and
five-OH was made special by my girls (who seemed more upset by the historical turn of events than me). Vicki is
such a nice person and however she spends her day, I hope it is
OH-so-lovely. When you know someone for a few years, even through the internet, you get a feel for
what they like and dislike. I hope I have hit the mark with the recipes and goodies in this issue dedicated to Vicki. Join me
in wishing her the happiest of days by dropping by the
A to Z Discussion Forum.
I hope to see all of you here on Sunday when I have a very special Mother's Day issue to share with you. Have a
great weekend.
Cookbooks, Recipes, Gourmet Cooking from Amazon
101 Ways to Tell Your Child 'I Love You'
I'm happy to see you * You make me laugh * You're special * I need
your help * Let's take a walk together * I saved it just for you * You
can do it * I'm listening * Hold my hand * You're super! * It's OK to
be angry * I missed you * I love your gift * Tell me about your day *
I'll be here when you need me * You're beautiful * I'm proud of you *
Let me kiss your boo-boo * I thought about you today * Thank you * I
love to hear you sing * There's no one else like you * I'm glad I'm
your mommy/daddy * Come sit beside me * I'm trying to understand *
You're my buddy * Those are the rules in our house * Of course I'll
play ball with you! * Tell me how you feel * You're so loving * What
do you think? * Will you dance with me? * You're a lot of fun * We're
a good team * You gave it 100% * Let's race! * Just do your best *
You're my honey-bunny * Thumbs up! * You make it look easy * Awesome *
Want to read a book? * You must be proud of yourself * We're a family
* It's not OK to hit * You're an important person * Let's have some
quiet time together * You're an expert at that * Good work * That's a
good question * Please turn off the TV * You're getting better every
day * Let's wish on a star * You're growing up * I thought about you
today * Let's cuddle * Good job! * I made it for you * You're catching
on * Show me how you did that! * Look both ways before you cross the
street * That's the way * Follow your dreams * Tell me about your
drawing * What a good memory * Do you need a hug? * You did it all by
yourself * I'm glad I know you * You'll think of something * Want to
share an apple? * You've got a great smile * You figured it out fast *
You're my hero * I have a surprise for you * Looking good! * You've
got a great sense of humor * Hooray for you * You're a winner * How
can we compromise? * That's not good for you * You're so creative *
What a good listener * You're my friend * I respect you * You're a
treasure * That's not safe * You're really trying hard * Great
problem-solving! * You're good at sharing * I trust you * You make me
smile * We can work it out together * Let's pretend * You're learning
so fast * It's OK to cry * I apprecitae your help * You brighten my
day * Let's buckle up * Way to go * You mean the world to me...
Testing Dishes for Microwave Safety
Shared by Judy, MI
To determine whether or not a dish is microwave safe, put 1 cup of water into a glass measuring cup. Place the measuring
cup in the microwave in the dish being tested. Then microwave at high for 1 minute. If the dish being tested is warm and
the water cool, the dish is unsafe.
Mexican Recipe Favorites
Here's the scoop on the current theme:
There is one type of food that usually gets grandioso reviews: Mexican. During the month of May, we are searching high
and low for the best Mexican Recipe Favorites. Send us those family keepers and restaurant taste-likes for all to share
here at A to Z Recipes. Make sure to try out my sampler and drop by the rules section to ensure your
submissions are acceptable.
Here's a sampler for you:
ENCHILADA TORTE
1 lb. ground beef
1 onion, chopped
1 - 28 oz. can diced tomatoes (I use 2 - 15 oz. cans Rotel)
1 - 15 oz. can tomato sauce
1 - 4 oz. can chopped green chilis
1/2 pkg. taco seasoning
12 flour tortillas
1 lb. cheddar cheese, shredded
Combine ground beef, and onion; brown lightly. Add tomatoes, sauce, green chilis, and taco seasoning. Simmer for 15
minutes.
Spread a thin layer of meat mixture in a 9x13 in baking dish. Cover with a layer of tortillas. Top with another layer of
meat, then a layer of cheese. Repeat layers, ending with cheese.
Bake at 350?° F. for 25 minutes. Serve with sour cream, salsa, and guacamole.
Please use this link for theme recipes: Mexican Recipe Favorites
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
submitted by readers 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 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 (ALL caps or NO caps) 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 Mexican Recipe Favorites has a deadline of May 27, 2005, and will be posted on June 5,
2005.
Please use this link for theme recipes: Mexican Recipe Favorites
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.
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
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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.
All shared by Angelique, TX
"CONFESS"
The day has come for me to talk,
to get it off my chest,
to lay the truth on all of you,
to bare it all, confess.
I've never liked bananas,
detest the humble pea,
despise that stuff called spinach,
I hate the kale too, see?
Don't like those yucky turnips,
can't stand that pizza pie,
I have to force down cabbage,
can't stand it, would I lie?
I can't stand beef or pork or fowl,
have no use for dessert,
milk was designed for baby calves,
don't mean to be so curt.
I wonder what has happened,
I marvel here at that,
if I don't like so many foods,
why did I get so fat??
"MY MIRROR AND ME"
Mirror, mirror on the wall
You're not playing fair at all
I'm really now upset with you
For giving your distorted view
You show my hair is turning gray
It's just the way the shadows play
I know that you're not hanging straight
To make me look so over weight
The way you show a double chin
Is just the way the light comes in
I think I'm fine, but you're so wise
To put such accent on my thighs.
I wish you'd try to be my friend
And tell me I'm a little thin
Just tell me I look good in jeans
And frilly shirts and pretty things.
Please don't let the wrinkles show
I'd like to have a pretty glow
I see you won't respond at all
So I'll just tear you off the wall.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen
Bestsellers from Amazon
CRUNCHY PARMESAN TURKEY
Source: Better Homes and Gardens
Prep: 20 min.
Cook: 3 min.
Ingredients
1/4 cup seasoned fine dry bread crumbs
1/4 cup toasted wheat germ
1/4 cup grated Parmesan cheese
1 tablespoon sesame seed or 1/4 teaspoon dried Italian seasoning, crushed
1 egg
1/4 teaspoon seasoned salt or 1/4 teaspoon each of salt and pepper
4 turkey breast slices, cut 1/4 to 1/2 inch thick (about 1 pound)
1 tablespoon olive oil or cooking oil
2 tablespoons honey (optional)
1 tablespoon yellow mustard (optional)
Directions
1. For the turkey coating, in a plastic bag combine bread crumbs, wheat germ, Parmesan cheese, and sesame seed or
Italian seasoning. Close the bag and shake to combine.
2. In a small, shallow bowl, beat egg with a fork to combine. Stir in the seasoned salt or salt and pepper.
3. Measure the thickness of each piece of turkey. Dip one piece of turkey into the egg mixture, covering completely.
Next, place the egg-coated piece in the bread crumb mixture in the bag. Hold the bag closed at the top and gently shake
the bag to coat the piece thoroughly with crumb mixture. Remove meat from bag. Repeat with remaining turkey, egg
mixture, and crumb mixture.
4. In a 10-inch skillet heat oil over medium heat for 1 to 2 minutes or just until hot. Using tongs, carefully add each piece
of turkey to the skillet. For 1/4-inch-thick pieces of turkey, cook for 2 minutes (for 1/2-inch-thick turkey, cook for 3
minutes).
5. With a spatula,* flip over turkey pieces. Cook 1/4-inch-thick pieces for 1 to 2 minutes more (for 1/2-inch-thick pieces,
cook for 3 to 4 minutes more) or until turkey is no longer pink inside.** (To check doneness, use a sharp knife to cut a
small slit in the center of a couple pieces and check the color.) With spatula, remove turkey to serving platter. If
desired, in a small bowl stir together honey, and mustard; pass with turkey. Makes 4 main-dish servings.
*Cook's Tip: For recipes calling for a spatula, use the sturdy plastic or metal type that you would use for flipping
pancakes or burgers. (This is different from the flexible, rubber spatula used in baking.)
**Cook's Tip: If the turkey pieces start to brown too quickly and you think they might burn, turn down the heat to
medium-low. If pieces start sticking to the pan, carefully add more oil, a teaspoon at a time.
Nutritional Information
Nutritional facts per serving
calories: 253, total fat: 11g, cholesterol: 108mg, sodium: 304mg, carbohydrate: 9g, fiber: 0g, protein: 29g
EGGPLANT PORTOBELLO STACK
Ingredients
1 small eggplant cut into 1/4 inch slices
1 small red onion cut into thin slices
1 medium tomato cut into 1/4 slices
1 bunch of spinach stemmed and washed
1 can of your favorite marinara sauce
1 cup of flour
3 eggs lightly beaten in a bowl
1 bag of Pepperidge Farm Herb Bread Crumbs
4 medium size Portobello mushroom caps
1/4 cup of olive oil
2 tablespoons of balsamic vinegar
1 tablespoon of minced fresh garlic
4 slices of provolone cheese
1. Marinate the portabella caps in olive oil, balsamic vinegar and garlic for about 10 minutes.
2. Grill mushroom caps.
3. Prepare eggplant by salting and placing on a plate on top of eggplant slices and let sit for 10 minutes. (this will bring
out the bitterness and cause the eggplant to be more tender)
4. Dredge the eggplant in the flour, then through the egg mixture and roll in the bread crumbs.
5. Saut?© in olive oil. (You will need two slices per serving)
6. Saut?© the onion slices in olive oil.
7. On a shallow baking dish or a cookie sheet, place one piece of eggplant, a small amount of spinach, a tomato slice, a
Portobello slice, a slice of provolone and top off with a slice of eggplant.
8. Bake in oven at 350 degrees F for about 10 minutes or enough to melt cheese.
Serves four.
Source: Pepperidge Farm
FAT FREE CHOCOLATE CAKE
1-1/4 cups Flour
1 cup Sugar
1/2 cup Unsweetened cocoa
1/4 cup Corn starch
1/2 teaspoon Baking soda
1/2 teaspoon Salt
4 Egg whites
1 cup Water
1/2 cup Light or Dark Corn Syrup
Vegetable cooking spray
1. Preheat oven to 350 degrees F. Spray 9" square baking pan with cooking spray.
2. In large bowl, combine dry ingredients until well mixed.
3. In medium bowl, whisk egg whites, water and corn syrup.
4. Stir into dry ingredients until smooth. Pour into prepared pan.
5. Bake 30 minutes or until cake spring back when lightly touched.
6. Cool on wire rack 10 minutes
Makes 16 servings.
ZESTY CHICKEN NUGGETS WITH HORSERADISH DIP
1 pound boneless, skinned chicken breasts
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fine breadcrumbs
1/4 cup Romano cheese, grated
dash cayenne pepper
1 teaspoon dried thyme
1/2 cup melted, unsalted butter or vegetable oil
HORSERADISH DIP
1 cup sour cream
2-3 tablespoons prepared white horseradish, depending on taste
salt to taste
1/8 teaspoon white pepper
1. Preheat oven to 400 degrees F. Line 2 baking sheets with foil.
2. Cut the chicken into 1-inch cubes.
3. Combine salt, pepper, breadcrumbs, cheese, and thyme in a plastic bag. Shake well.
4. Dip chicken in melted butter or vegetable oil. Then roll in crumb mixture.
5. Place chicken on foil-covered baking sheets and bake in 400 degree F oven for 10 minutes. Cool and serve or
refrigerate.
Serves 4-6
HORSERADISH DIP:
1. In a small serving bowl, mix sour cream, horseradish, pepper, and salt. Chill.
Makes about 1 cup
BEEF TENDERLOIN STUFFED WITH ROASTED PEPPERS,
SPINACH, AND GOAT CHEESE WITH PORT WINE SAUCE
Ingredients:
1 (3 to 4-pound) beef tenderloin, center cut
1 (10-ounce) package frozen chopped spinach, thawed
8 ounces goat cheese, room temperature
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 (12-ounce) jar roasted red peppers, drained
Salt and freshly ground pepper
1 bunch fresh basil leaves
2 tablespoons olive oil
2 shallots, minced
1/2 cup port wine
1 cup beef stock
1 tablespoon cornstarch dissolved in 1/4 cup beef stock
1/3 cup tomato paste
1 teaspoon fresh rosemary
1/4 cup more beef stock
2 tablespoons butter, cold, cut into pieces
Instructions:
Butterfly the beef tenderloin by cutting the beef lengthwise down the center about two-thirds of the way through the
beef. Open the beef. Use a meat mallet to pound the meat to 3/4-inch thickness.
Place the spinach in a colander and squeeze out as much of the moisture as possible. Mix together the spinach, goat
cheese, fresh rosemary, and thyme in a large bowl.
To stuff and roll the tenderloin, season the flattened beef with salt and freshly ground pepper. Place the red peppers
on top of the beef leaving a 1-inch border. Place the fresh basil leaves on top of the red peppers.
Spread the cheese mixture on one end of the peppers and basil. The cheese will be at the center of the rolled beef. Roll
the beef around the cheese end in a tight cylinder. Continue rolling jelly roll fashion. Use butcher string or bamboo
skewers to secure beef roll. Refrigerate for at least one hour or until ready to serve.
Preheat the oven to 375 degrees F.
Heat 2 tablespoons olive oil in a large roasting pan over medium high heat. Add the tenderloin roll to the pan and quickly
brown on all sides. Place the tenderloin on a rack in a roasting pan. Roast for 30 to 40 minutes. Use a meat thermometer
to determine doneness.
Cook the shallots over medium high heat in the pan used to brown the beef. Cook until just soft. Add the port wine to the
pan and cook until the liquid is reduced by half. Add 1 cup beef stock and bring to a boil. Add the dissolved cornstarch
and stir until thickened. Add the tomato paste and fresh rosemary. Season with salt and pepper.
Remove the stuffed beef tenderloin from the pan and allow to rest for at least 10 minutes.
Remove the rack from the roasting pan. Place the roasting pan over medium high heat. Add 1/4 cup of beef stock to the
roasting pan to deglaze. Stir to loosen the brown bits from the bottom of the pan. Add the port wine sauce to the
roasting pan. Simmer for 2 minutes. Reduce the heat. Stir in the cold butter until just combined.
Cut the stuffed beef tenderloin into 1-inch slices. Pour the port wine sauce onto a dinner plate. Place a slice of
tenderloin on top of the sauce. Garnish with fresh basil leaves.
Yield: 6 servings
Source: At Home in the Kitchen: The Art of Preparing the Foods You Love to Eat
by Jorj Morgan (Cumberland House)
ORIENTAL CHICKEN SALAD WITH SOY-GINGER DRESSING
Source: Better Homes and Gardens
Prep: 30 min.
Chill: 1 hour
Ingredients
3 ounces dry Chinese egg noodles or fine egg noodles
3 tablespoons olive oil or salad oil
2 tablespoons lime juice
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 green onion, chopped
2 sprigs fresh parsley
1/2 lemon, sliced
1 pound skinless, boneless chicken breasts or thighs
3 cups torn Boston or Bibb lettuce
1 cup red or green sweet pepper, cut into thin strips
1 orange, peeled and sectioned
1 8-ounce can bamboo shoots, drained
Lime wedges (optional)
Directions
1. Cook noodles according to package directions. Drain; set aside. (You should have 2 cups.)
2. Meanwhile, for soy-ginger dressing, in a screw-top jar combine olive oil or salad oil, lime juice, soy sauce, ginger, and
garlic. Cover and shake well. Chill dressing until serving time. Shake dressing well before using.
3. In a 10-inch skillet place green onion, parsley sprigs, and lemon slices. Add enough water to fill to a depth of 1 inch.
Bring to boiling; add chicken. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Drain;
discard liquid and seasoning. Cool chicken; cut into bite-sized strips.
4. In a salad bowl combine chicken, Boston lettuce, red or green sweet pepper, orange sections, bamboo shoots, and
cooked Chinese noodles. Cover and chill for at least 1 hour or up to 2 hours. To serve, pour soy-ginger dressing over
salad. Toss gently to mix. Garnish with lime slices, if desired.
Makes 6 servings.
Nutritional Information
Nutritional facts per serving
calories: 213, total fat: 10g, saturated fat: 2g, cholesterol: 52mg, sodium: 386mg, carbohydrate: 14g, protein:
18g
BERRY DESSERT NACHOS
Source: Better Homes and Gardens
Makes 6 servings
Prep: 20 minutes
Bake: 5 minutes
Cool: 15 minutes
Stand: 15 minutes
Ingredients
1/2 cup fat-free dairy sour cream
1/2 cup frozen fat-free whipped dessert topping, thawed
Low-calorie sweetener equal to 2 tablespoons sugar
1/8 teaspoon ground cinnamon
6 7- to 8-inch fat-free flour tortillas
Butter-flavor nonstick spray coating
1 tablespoon sugar
1/8 teaspoon ground cinnamon
3 cups raspberries and/or blackberries
2 tablespoons sliced toasted almonds
1 1/2 teaspoons grated semisweet chocolate
Directions
1. In a small bowl stir together sour cream, dessert topping, liquid sweetener, and 1/8 teaspoon cinnamon; cover and
chill.
2. Meanwhile, cut each tortilla into 8 wedges. Arrange wedges on 2 baking sheets. Lightly spray wedges with nonstick
coating. In a small bowl stir together sugar and 1/8 teaspoon cinnamon; sprinkle over tortilla wedges. Bake in a 400
degree F oven about 5 minutes or until
crisp. Cool completely on a wire rack.
3. To serve, place 8 tortilla wedges on each of 6 dessert plates. Top with raspberries and/or blackberries and sour
cream mixture. Sprinkle with almonds and grated chocolate.
Makes 6 servings.
Nutritional Information
Nutritional facts per serving
calories: 195, total fat: 2g, saturated fat: 0g, cholesterol: 0mg, sodium: 358mg, carbohydrate: 38g, fiber: 3g, protein:
5g, vitamin C: 70%, calcium: 4%, iron: 9%, starch: 1.5 diabetic exchange, fruit: 1 diabetic exchange
PHAD THAI FOR TWO
This classic noodle dish that is found in almost every Thai and Thai-American restaurant in the states and on every
street corner in Bangkok is one of the best tasting dishes in the world. Filled with the hot, sour, salty, and sweet tastes
that are the building point for so many Thai recipes, it is surprisingly easy to prepare, even for two. I have included
directions for firm and soft noodles, which really does change the whole appearance and taste of the Phad Thai. I like it
both ways really, so I included both methods. The firm noodle method results in a Phad Thai with very separate and al
dente noodles while the soft noodle method makes a Phad Thai that is very soft and uniform. This is one dish that is
served as fast as possible right out the wok right after it is finished or the noodles start losing their texture and can
become a bit mushy.
1/8 pound rice noodles
1/2 tablespoon Thai fish sauce (nam pla)
1/2 tablespoon soy sauce
2 teaspoons tamarind juice
2 teaspoons palm or light brown sugar
2 tablespoons peanut oil, divided
1/3 cup matchsticked firm tofu
2 minced garlic cloves
1 minced shallot
6 medium chopped cooked shrimp
1 tablespoon dried shrimp
1 tablespoon chopped pickled radish
2 Thai bird chiles or serrano chiles (or to taste)
1 well beaten egg
1/2 cup bean sprouts
1/4 cup shredded carrots
1/4 cup minced scallions
Lime wedges
For firm noodles, soak the noodles in room temperature water for 40 minutes to soften. Drain well and set aside. For
soft noodles, cook in boiling water according to the package directions, drain well, and set aside. Mix together the fish
sauce, soy sauce, tamarind juice, and palm sugar until the sugar is dissolved. Taste and adjust seasonings if needed. Set
the sauce aside. Heat the wok and 1 1/2 tablespoons peanut oil until very hot. Add the tofu and stir-fry until golden
brown. Add the garlic and shallots and saut?© for 30 seconds. Add the cooked shrimp, dried shrimp, pickled radish, and
chile peppers and heat through. Add the noodles and toss well to coat with the sauce. Move the mixture to the sides of
the wok and clear a space in the center. Add the remaining oil and heat until very hot. Add the egg and scramble until
softly set. Break the cooked egg into small slivers and then toss with the noodle mixture in the center of the wok. Add
the fish sauce mixture and toss well to coat. Add the bean sprouts, carrots, and scallions and cook for 30 seconds.
Spoon onto a serving dish or individual plates and serve with the lime wedges.
Makes 2 servings.
Preparation Time: 10 minutes
Soaking Time: 40 minutes
Cooking Time: 10 minutes
Total Time: 1 hour
MEXICAN STUFFED CHICKEN BREASTS
Ingredients:
6 skinless boneless chicken breast halves
2 ounces cheddar cheese cut into strips
4 tablespoons chopped cilantro
1 can green chiles
1/4 teaspoon red pepper flakes
1 egg beaten
1/3 cup cornmeal
1/2 package taco seasoning mix
2 ounces cheddar or Monterey Jack cheese
8 ounces salsa
Instructions:
Rinse chicken and pat dry. Pound chicken to 1/8-inch thickness. In a bowl, combine cornmeal and seasoning mix. Place
egg in another bowl. For each roll place chili peppers, cheese strips, cilantro and crushed red pepper near edge of one
pounded breast. Fold in sides and roll, starting from the cheese/pepper side. Dip rolls in egg, then cornmeal mixture.
Place rolls, seam side down in shallow baking pan. Bake, uncovered at 375 degrees F. for 25 to 30 minutes. Sprinkle with
grated cheese the last 5 minutes of baking. Serve topped with heated salsa.
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