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A to Z Recipes Newsletter
May 15, 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
Good morning to all. I hope this finds you well. We are doing great and have weather to match. I know some of you still have some chilly temps but the recipes and
other goodies in today's issue should help you forget about that weather. We have some excellent recipes ahead, as well as something to make you think and laugh. I
worked a 12-hour shift last night and we were busy as heck. I am anxious to get some sleep. Since the kids are snoring, my chances are good!
If you haven't sent in recipes for our monthly theme of "Mexican Favorites" yet, I hope you will. We have a few great recipes submitted but can always use more.
When it comes to recipes... the more the merrier.
May your day be filled with pleasurable activities. For me, that means sleep! Have a great one!
FREE after mail in rebate - McAfee Internet Security 2005
Lord, Please Bless My Computer
Shared by Larry Holmes, Ontario, Canada
God, thank you for the many things
You've done for me today,
And please bless all our children
And watch them on their way.
But God there's just something
I must ask you to do,
Would you please bless my puter
And keep it working too?
I know that's not a normal request
As it's just a piece of metal
But if you'll listen just tonight,
I'll try to explain a little.
That metal box that's sitting here
Holds more than odds and ends.
Inside those small components
Are hundreds of loving friends.
Some I have not seen before
Except upon my screen,
But we have talked and shared a lot
And they listen to my dreams.
The kindness that they give to me
From this box that's sitting here,
Is the friendship that I treasure
And to me that's very dear.
Some I do not know their name
It's just ID's I see.
But you see God, all these people
Mean the world to me.
Sometimes we see their name flash up
As they connect to ICQ.
And then we know that we can share
Our troubles many or few.
When we are sitting at our desks
It never seems to fail,
A little icon then comes up,
It says that "You've got mail".
It is by faith I know them
Much the same as I know you.
I share my life and they with me
So if its ok with you....
Please take a little extra time
From your duties up above,
To bless this little hunk of steel
That's filled with so much love.
A Peg Board To Organize a Workshop or Garage...a tip
Shared by Judy, MI
The best way to organize a workshop is to use a peg board. After you hang an item on the peg board, draw a line around it, that way you won't have to guess what
goes where once everything has a place. Also keep screws and such in baby food jars, nail the jar lids to the wall. It's a real space saver.
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:
TEX-MEX BAKE
INGREDIENTS:
2 cup Fritos Original corn chips, crushed
1 large egg, beaten
2 tablespoon water
1 pkg. Lipton Onion Soup mix
1 lb. lean ground beef
4 oz. chopped green chiles, drained
1 cup Monterey Jack cheese, grated
8 oz. tomato sauce
1 medium bell pepper, chopped 1/4" or less
DIRECTIONS:
Preheat oven to 350?°F.
Combine corn chips, egg, and water; press into 9-inch pie plate or casserole. Bake for 10 minutes.
Meanwhile, in large bowl, combine onion soup mix, ground beef, chiles, and 1/2 cup of the cheese; evenly press into prepared crust.
Top with tomato sauce, then green pepper. Bake at 350?°F for 30 minutes.
Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done. Makes about 6 servings.
Source: www.texmex.net
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.
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You may include anything else you would like to share such as:
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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
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:
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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.
The Bees
Shared by Luanne, FL
There was a crowd of bees flying around one day. These bees were most
peculiar. They were powered by gasoline, rather than the allergenic
goodies that bees usually eat.
As the crowd flew along, periodically a bee or two would start to
sputter; it would fly down to a gas station, drink up the gas spilled in
fueling a car, and then fly up and rejoin the crowd.
One bee began to sputter a little, but flew right by an open
gas station. As he passed the second station, he was coughing badly, but
still he flew on.
Finally, as he was on his last fumes, he dove down to a station
and gassed up.
When he rejoined the crowd, his neighbor challenged him:
"Look, you passed right by an open station when you started to get low.
You passed another station when you were perilously low. And finally,
you ran out of gas just in time to glide into that last station. Are you
crazy?"
He replied, "Well, it's like this. The first station was a Gulf
station. I really don't like Gulf at all. The second station was a
Texaco station. That's even worse. But the third station was an Esso
station. Let me tell you, Esso is my brand of gasoline.
.
.
.
.
.
.
.
You know what they say don't you...
There's an Esso Bee in every crowd!"
Arthur Has Surgery...
Shared by Jean, Syracuse, NY
"Doc," says Arthur, "I want to be castrated."
"What on earth for?" asks the doctor in amazement.
"It's something I've been thinking about for a long time
and I want to have it done." replies Arthur.
"But have you thought it through properly?" asks the doctor.
"It's a very serious operation and once it's done,
there's no going back. It will change your life forever!"
"I'm aware of that doc and
you're not going to change my mind;
either you book me in to be castrated
or I'll simply go to another doctor."
"Well, OK," says the doctor,
"but its against my better judgment!"
So Arthur has his operation and the next day
he is up and walking very slowly, legs apart,
down the hospital corridor with his IV stand.
Heading toward him is another patient,
who is walking exactly the same way.
"Hi there", says Arthur.
"It looks like you've just had
the same operation as me."
"Well," said the patient.
"I finally decided after 37 years that
I would like to be Circumcised."
Arthur stared at him in horror...
"Sh*t, THAT'S THE WORD!!!!"
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Kitchen Bestsellers from Amazon
VEAL ROAST WITH ORGANIC SALAD
~Submitted by Ann, Montreal, Quebec, Canada
2 1/4 pounds veal loin
1 teaspoon freshly ground black pepper
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
1 1/4 cup veal stock
2 tablespoons extra-virgin olive oil
4 ounces cognac
1 tablespoon butter
salt and freshly ground black pepper
Preheat the oven to 350?°. Season the piece of veal with the pepper, thyme, rosemary, and salt. In a stove-to-oven skillet that is large enough to accommodate the
piece of veal, heat the olive oil and the butter. Sear the veal on both sides; about 4 minutes per side. Drain the fat from the pan and add the cognac. Flamb?©e the
cognac until the alcohol burns off. Add the veal stock. Place the pan in the oven for 20 to 25 minutes (for medium rare; if you like it more well done, leave it in the
oven for more time.) Remove the roast from the pan and reduce the cooking juices on the stove to a thick consistency. Slice the roast and serve it with the cooking
sauce and organic mixed salad.
Serves 4.
BIG BLUEBERRY MUFFINS
~Submitted by Richard, Bradenton, FL
Source: Cooking.com
Makes 12
Cooking.com Tip: Before you pop these blueberry muffins in the oven, be sure your baking sheet is lined with our Exopat Mat. The muffins will brown evenly as they
bake, and once out of the oven, will slide off remarkably easy without sticking. And cleanup is a breeze - just wipe off the mat and use it again and again.
Nonstick vegetable oil spray
3 1/4 cups all-purpose flour
1 1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground mace
1 1/2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
2 cups fresh or frozen, unthawed, blueberries
Preheat oven to 400 degrees F. Place 12 round mousse rings on large heavy flat baking sheet and spray insides with nonstick spray. Using electric stand mixer, blend
flour, sugar, butter and salt in large bowl until mixture resembles fine meal. Reserve 1/2 cup of mixture in small bowl. Add baking powder, baking soda and mace to
remaining flour mixture in large bowl. Whisk buttermilk, eggs and vanilla to blend in medium bowl. Gradually beat into flour mixture. Carefully and evenly fold in
blueberries. Divide batter evenly among prepared rings. Sprinkle streusel over tops of muffins.
Bake until golden brown and tester inserted in center comes out clean, about 25 minutes for fresh berries and 35 minutes for frozen. Cool 5 minutes on baking
sheet.
Using spatula, carefully transfer muffins to rack and cool until warm. Starting at bottom, run small, sharp knife around edge of muffin to loosen and remove
ring.
DO-AHEAD: Muffins can be made 2 days ahead. Store airtight at room temperature. Rewarm in 275 degrees F oven for 10 minutes, if desired.
Nutrition Facts
Makes 12
Facts per Serving
Calories: 346 Fat: 13g Carbohydrates: 52g
Cholesterol: 68mg Sodium: 351mg Protein: 6g
Fiber: 2g % Cal. from Fat: 34% % Cal. from Carbs: 60%
CELERY SEED DRESSING
~Submitted by Vida Jean, OH
1/2 cup sugar
1/3 cup cider vinegar
1 tsp dry mustard (do not use prepared here)
1 tsp salt
1 tsp celery seed (can use more if preferred)
1/4 cup chopped onion
Blend well in blender, slowly adding 1 cup oil (but not olive oil). Olive oil overcomes the flavor of the seeds.
MAKE-AHEAD POTATOES
~Submitted by Ginny, MD
This is a recipe that my family really enjoys. I think it came from a Touch of Home.
10 large potatoes, peeled and quartered
1 cup (8 ounces) sour cream
1 package (8 ounces) cream cheese, softened
6 tablespoons butter or margarine, divided
2 tablespoons dried onion
1/2 to 1 teaspoon salt
Paprika
Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender.
Drain and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, and salt; stir until smooth and the cream cheese and butter are melted.
Spread in a greased 13-in. x 9-in x 2-in baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately,
covered, at 350 degrees for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30
minutes before baking.
Yield: 12 servings
HAWAI'IAN SWEET BREAD
~Submitted by Larry Holmes, Ontario, Canada
6 ?? to 7 cups unbleached flour
?? cup mashed potato flakes
2/3 cup sugar
1 teaspoon salt
?? teaspoon ginger or mace
2 teaspoons vanilla
2 envelopes active dry yeast
1 cup milk
?? cup water
?? cup butter
1 cup pineapple juice at room temperature
3 eggs
glaze, optional
In a large bowl, combine 3 cups flour, mashed potato flakes, sugar, salt, ginger, vanilla and yeast. In medium saucepan, heat milk, water and butter until very warm
- 120?° to 130?°. Add warm mixture, pineapple juice and eggs to the prepared flour mixture and beat on low speed until moistened. Beat 4 minutes at medium speed.
By hand, stir in 3 cups flour to form a stiff dough. On floured surface, knead in ?? to 1 cup additional flour until smooth and elastic, 5 to 8 minutes. Place dough in
a greased bowl, turning to grease top of dough. Cover loosely with plastic wrap and cloth towel. Let rise in a warm place, 80?° to 85?°, until light and doubled in
volume, 1 to 1 ?? hours. Punch dough down. Divide into 3 parts, form each into a round ball.
Place in 3 (8 or 9-inch) round cake pans that have been well greased. Cover and let rise in a warm place until light and doubled in volume, about 1 hour. If desired
brush loaves with glaze of lightly beaten eggs. Also sprinkle with sugar, if desired. Bake at 375?° F. for 25-35 minutes or until loaves sound hollow when tapped.
(Or, when instant thermometer records internal temperature of 200?°.) Remove loaves from pan immediately.
CREAMY CARROT SOUP
~Submitted by Jean, Syracuse, NY
Ingredients:
2 cups of vegetable stock
6 medium carrots, thinly sliced
1 small onion chopped
2 teaspoons of curry powder
1/2 cup plain soymilk
In a large saucepan, combine the vegetable stock, carrots, onion, and curry powder; cook over medium heat until tender. Pour the mixture into a blender and puree
until smooth. Return the mixture to the saucepan and stir in the soy milk. Cook over low heat until heated through.
Makes 4 servings.
Nutritional Analysis:
Calories 64
Total Fat 1 g.
Saturated Fat 0 g.
Sodium 580 mg.
Cholesterol 0 mg.
PORK MEDALLIONS WITH SPICED TOMATO PAN GRAVY
~Submitted by Ann, Montreal, Quebec, Canada
1 1/2 tablespoons veggie oil
1 3/4 lb. piece pork loin, cut into 1 inch thick medallions
1 onion, chopped
1 garlic clove, minced
1/2 cup canned tomato puree
1/2 cup water
1-2 tablespoons dry white wine
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground coriander
1/8 teaspoon ground cloves
Heat oil in a large pan over medium high heat until very hot but not smoking. Brown pork peices transferring to plate when browned. In oil remaining in pan saute the
onions and garlic over medium heat unitl onions are golden. Put pork back in pan with any accumulated juices then add the rest of the ingredients stir to combine and
simmer covered over low heat 15 minutes or until pork is cooked through. Season pan gravy with salt and pepper. Serve over buttered Noodles or Angel hair
pasta.
Serves 2.
CHICKEN WELLINGTON
Ingredients
4 Tbsp unsalted butter, divided
4 (4 ounces each) boneless, skinless chicken breast halves
Salt and fresh-ground black pepper, to taste
1/2 cup fine-chopped onions
1/2 cup coarse-chopped mushrooms
2 Tbsp chopped parsley
1 sheet (half a 17-1/4-ounce package) Pepperidge Farm frozen puff pastry sheets
4 ounces cream cheese, at room temperature
1 tsp dried thyme leaves, crushed
1 Tbsp Dijon mustard
1 large egg, beaten
1 tsp water
Instructions
In a heavy skillet, melt 2 tablespoons butter over medium-high heat. Season chicken breasts with salt and pepper. Add chicken to skillet and saute about 3 minutes on
each side, or until nicely browned and just cooked through. Cool chicken and refrigerate at least 30 minutes or up to 24 hours.
In same skillet, melt remaining butter over medium-high heat. Add onions and mushrooms and saute about 8 minutes, or until soft and liquid has evaporated. Stir in
parsley and let cool.
Meanwhile, thaw pastry at room temperature 30 minutes. Preheat oven to 400 degrees F. On a lightly floured surface, roll pastry into a 14-inch square and cut into 4
(7-inch) squares.
In a small bowl, combine cream cheese, thyme and mustard. Spread mixture over chilled chicken breasts. Divide onion mixture over centers of pastry squares and
top with a chicken breast. Combine egg and water. Brush edges of pastry with this egg wash. Fold each corner of pastry square to center on top of chicken; seal
edges well. Place seam side down on an ungreased baking sheet and brush with egg wash. Bake in center of oven about 25 minutes or until golden.
Yield: 4 servings
Per serving: 652 calories, 40 grams protein, 43 grams fat, 25 grams carbohydrates, 199 mg cholesterol, 528 mg sodium, .59 gram total fiber, 59 percent calories
from fat.
Source: Pepperidge Farms
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