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A to Z Recipes Newsletter
May 23, 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
The Florida Bunch gathering yesterday in Leesburg, FL seems to have been a perfect afternoon for all. I spent the better part of an hour chatting over the phone with everyone. It made me feel as if I was there. Angela and Trey got to talk with a few folks, so it was truly a family affair for us. My thanks to Rusty for organizing everything. I'd also like to thank Pam from OH and her friend Marie, who lives in Leesburg. They offered a place for me to stay and transportation when the almighty dollar (or lack thereof, lol) kept me being able to attend. As it turned out, I had overlooked a very special awards ceremony for my daughter which became the deciding factor in whether I could attend or not. Being a Mom came first. My thanks again to all who attended. We have
been promised some photos which I will add to the website soon. I will let you know when the link is ready.
In yesterday's issue, the Crab and Eggplant Dressing recipe had some major flaws. I have edited the a2z website rendition so you can go there for the corrected version. I apologize for the oversight. Here is the link to the page:
http://www.a2zrecipes.net/05222005.html
We make reference to the A to Z Recipes QT Discussion Forum here often. I wonder why more people do not visit there as it contains goodies not found in issues (recipes, funnies, etc.) and general good will. We also respond to requests there. Recently Robyn in Auckland, New Zealand asked about recipes from the famous Mama Leone's of NY. I have done some work and we'll share a dozen or so of Leone's classic recipes this Friday. Lillian posted some delicious finds from The Olive Garden recently, too. If you haven't yet, stop by and say hello (or just read what's going on).
Friday is the deadline for the current theme "Mexican Recipe Favorites". Please get your recipes to me using the special email link found in the theme section. The monthly theme issue will be posted on Sunday, June 5th. Thanks.
Cookbooks, Recipes, Gourmet Cooking from Amazon
PRAYER FOR THE WORKING PERSON
Shared by Angelique, TX
Lord Jesus, as I enter this work place, I bring your presence with me.
I speak your peace, your grace, and your perfect order into the atmosphere of this office.
I acknowledge your Lordship over all that will be spoken, thought, decided, and accomplished within these walls. Lord Jesus, I thank you for the gifts you have deposited in me.
I do not take them lightly but commit to using them responsibly and well. Give me a fresh supply of truth and beauty on which to draw as I do my job.
Anoint my creativity, my ideas, my energy, so that even my smallest task may bring you honor. Lord, when I am confused, guide me. When I am weary, energize me. Lord, when I am burned out, infuse me with the light of the Holy Spirit. May the work that I do and the way that I do it bring hope, life, and courage to all that come in contact with me today.
And, oh Lord, even in this day's most stressful moments, may I rest in you. In the mighty name that is above all - name of my Lord and savior Jesus, I pray, Amen.
LETTUCE
Lettuce and potatoes are the two most popular fresh vegetables in the U.S.
Lettuce leaves should be torn by hand; cutting with a knife will turn the edges brown faster. If you must cut lettuce, be sure to use a stainless steel knife.
The outer, greener leaves of lettuce contains more vitamins and minerals then the paler inner leaves.
Lettuce is a vegetable that is pretty much immune to any form of preservation. You can't freeze it, can it, dry it, or pickle it.
SELECTION AND STORAGE - Lettuce is a delicate vegetable and great care should be taken when selecting and storing. Most lettuce is showcased on ice or in refrigeration. When selecting your leaves, be sure that they are fresh and crisp, with no signs of wilting, slim, or dark spots or edges. Remember when selecting your lettuce that the darker outer leaves are the most nutritious.
Lettuce tends to keep well in plastic bags in the crisper section of the refrigerator. Iceberg lettuce keeps the best, lasting around two weeks, while Romaine, ten days, and butterheads types and endives lasts approximately four days. The very delicate greens
don't last very long, so it's best to buy only as much as you need at one time and use immediately.
Salad greens should not be stored near fruits that produce ethylene gases (like apples) as this will increase brown spots on the lettuce leaves and increase spoilage. Greens that are bought in bunches should be checked for insects. Those leaves that have roots should be placed in a glass of water with a bag over the leaves and then placed in the refrigerator.
PREPARATION - Generally lettuce is eaten raw, so consider removing any browned, slimy, or wilted leaves. For all lettuce types, you should thoroughly wash and
dry the leaves to remove any dirt or lingering insects. If you eat lettuce often,
it's wise to invest in a salad spinner. Simply rinse the leaves and place in the spinner to remove the excess water.
In addition to their most common use in salads, you can also braise, steam, saut?nd even grill certain lettuce varieties to create a wonderful and different taste treat. Try halving a head of radicchio or romaine lengthwise, and brush on some extra virgin olive oil, and grill until they soften and just begin to brown-absolutely delicious.
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:
EASY TACOS
Source: recipezaar
Can it be this easy? Yes it can. Try this and you'll ask yourself why you ever bought any of that stuff in an envelope. And make seasoning ahead? Why bother, when it is just this simple?
4-6 servings
35 minutes
15 mins prep
1 lb lean ground beef
1 yellow onion, minced
4-5 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground allspice
2 teaspoons chili powder
1 teaspoon salt
1 tablespoon flour or masa harina (optional)
1/2 cup water
For tacos and toppings:
6-8 crispy taco shells or flour tortillas, warmed
chopped tomatoes, to taste (optional)
shredded iceberg lettuce, to taste (optional)
shredded cheddar cheese or Colby-Monterey jack cheese, to taste (optional)
sour cream, to taste (optional)
taco sauce or salsa, to taste (optional)
Brown beef with onion and garlic, and drain any accumulated fat. Add spices and water, and cook over low heat, stirring occasionally, until mixture thickens (or warms through if not using flour/masa).
Serve meat in tacos (warm taco shells in over for 5-7 minutes until they crisp, or warm tortillas briefly in microwave) with toppings of choice.
Please use this email link to submit a recipe 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 email link to submit a recipe for theme recipes: Mexican Recipe Favorites
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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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:
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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.
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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.
Why ARE Men Happier ?
Shared by Ann, FL
Men Are Just Happier People-- What do you expect from such simple creatures? Your last name stays put. The garage is all yours. Wedding plans take care of themselves. Chocolate is just another snack.
You can be President. You can never be pregnant. You can wear a white T-shirt to a water park. You can wear NO shirt to a water park. Car mechanics tell you the truth.
The world is your urinal. You never have to drive to another gas station restroom because this one is just too icky. You don't have to stop and think of which way to turn a nut on a bolt. Same work, more pay. Wrinkles add character. Wedding dress $5000. Tux rental-$100. People never stare at your chest when you're talking to them.
The occasional well-rendered belch is practically expected. New shoes don't cut, blister, or mangle your feet. One mood all the time. Phone conversations are over in 30 seconds flat. You know stuff about tanks. A five-day vacation requires only one suitcase. You can open all your own jars. You get extra credit for the slightest act of thoughtfulness. If someone forgets to invite you, he or she can still be your friend.
Your underwear is $8.95 for a three-pack. Three pairs of shoes are more than enough. You almost never have strap problems in public. You are unable to see wrinkles in your clothes. Everything on your face stays its original color. The same hairstyle lasts for years, maybe decades. You only have to shave your face and neck.
You can play with toys all your life. Your belly usually hides your big hips. One wallet and one pair of shoes one color for all seasons. You can wear shorts no matter how your legs look. You can "do" your nails with a pocket knife. You have freedom of choice concerning growing a mustache.
You can do Christmas shopping for 25 relatives on December 24 in 25 minutes.
No wonder men are happier!
Looking for a particular recipe, ingredient or submitter?
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Kitchen Bestsellers from Amazon
M-I-L'S FRENCH DRESSING
~Submitted by Vida Jean, OH
Put all in blender and whirl to emulsify:
1 can Campbell's Tomato Soup
1 clove minced garlic
1 tsp salt
1 tsp pepper
1 1/2 tsp paprika (Sweet Hungarian preferred)
1 tsp dry mustard (can use prepared, if necessary)
I small onion, chopped
1 tbs Worcestershire Sauce
1/2 cup cider vinegar
2/3 cup good oil (I have never used olive oil in this)
1/3 cup water
2/3 cup sugar
Makes an excellent tossed salad.
Heated, this is very good on Spinach Salad with fried bacon pieces, sliced egg and water chestnuts.
GOLDEN SCALLOPED POTATOES
~Submitted by Larry Holmes, Ontario, Canada
1/4 cup all-purpose flour
1 1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
3 cups milk
1 sweet potato, peeled and thinly sliced
1 bay leaf (optional)
4 Yukon gold potatoes, peeled and thinly sliced
1/4 cup freshly grated Parmesan cheese
Preheat oven to 350F. Butter a 13" x 9" glass baking dish.
Whisk flour, salt, thyme and pepper into milk. Place sweet potato slices in large pot and over with milk mixture. Add bay leaf. Bring to boil; reduce heat to low and simmer, uncovered, for 4 minutes. Add Yukon gold potatoes and simmer, uncovered, for about 8 minutes or until potatoes are almost tender. Remove from heat and discard bay leaf. Spread potato mixture into prepared baking dish and sprinkle with cheese. Bake for 20 minutes or until top is golden and bubbling and potatoes are tender. Remove and let stand 10 minutes before serving.
Makes 6 to 8 servings.
Cooking tip: White or red potatoes can be used in place of Yukon gold. Choose a round potato for a waxier texture that holds together when simmered.
IRRESISTIBLE PEANUT BUTTER COOKIES
~Submitted by Jean, Syracuse, NY
Makes about 3 dozen cookies
1 -1/4 cups firmly packed light brown sugar
3/4 cup Jif Creamy Peanut Butter
1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Heat oven to 375F. Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, peanut butter, Crisco Shortening or Crisco Stick, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto greased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake one baking sheet at a time at 375F for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
IRRESISTIBLE PEANUT BUTTER COOKIE VARIATIONS
PEANUT BUTTER TREASURES - Shape into 1 1/2 inch balls. Roll in chopped peanuts. Press center with teaspoon. Bake 7-8 minutes. Press mini peanut butter cup into depression.
3 dozen cookies
CHOCOLATE/PEANUT BUTTER CHIPS - Stir in 1/2 cup semi-sweet chocolate chips and 1/2 cup peanut butter chips (or 1 cup chocolate chips). Decorate top with more chips. Bake 6-7 minutes.
3 dozen cookies
SPICE-RUBBED SALMON
~Submitted by Ann, Montreal, Quebec, Canada
1 tsp. coriander seeds
1 tsp. cumin seeds
1/2 tsp. fennel seeds
1 tsp. firmly-packed, light brown sugar
1 tsp. Kosher salt
2 salmon fillets, 6-8 oz. each, skin intact, pinbones removed
2 Tb. extra-virgin olive oil
Heat a small fry pan over medium-high heat. Put coriander, cumin and fennel seeds in pan; toast, stirring constantly, until golden brown and fragrant, 2-3 minutes. Grind spices in a spice grinder or in a mortar with pestle. Transfer to a small bowl; stir in brown sugar and salt.
Place salmon skin-side down, on a plate; rub top of each fillet with spice mixture. Cover with plastic wrap and refrigerate 1 hour.
Pre-heat oven to 400 degrees.
In a large oven-proof skillet, warm olive oil over medium-high heat until nearly smoking. Place salmon skin-side up (spiced side down) in pan and sear for 2 minutes. Carefully turn salmon over and transfer pan to oven. Cook until fish is golden brown underneath and flesh is opaque throughout, 5-6 minutes. Transfer salmon to warmed plates and serve immediately.
SAUTEED MUSHROOMS
~Submitted by Luanne, FL
This goes great with anything, but a grilled steak is best. I like it with hamburgers
also.
Ingredients:
12 ounces fresh mushrooms
( your choice or a mix )
1 stick butter
3 tablespoons teriyaki sauce
1 diced garlic clove
1 tsp. pepper
2 tsp. salt
Pinch of red pepper flakes
One green onion, finely chopped (all of it)
Clean and rinse mushrooms in cold water. Cut into bite size pieces. Melt butter in frying pan. Add mushrooms to pan with butter. Add teriyaki,
garlic, pepper, seasoning salt, and red pepper. Let simmer for 15 to 20 minutes. The last 2 or 3 minutes add the green onion.
OATMEAL RAISIN COOKIES
~Submitted by Jean, Syracuse, NY
Ingredients:
1 1/2 cup quick oats
1 cup sweet rice flour
1/2 cup whole wheat flour (can substitute all whole wheat flour)
1/2 cup olive oil
8 tablespoons maple syrup
1/4 teaspoon salt
water
raisins
Mix flour and oats. Rub oil into mixture. Add syrup, salt and enough water to make wet but not runny mix. Add as many raisins as you like. Drop by tablespoon onto oiled cookie sheet. Bake at 350F for 12 minutes. Note: If dough is refrigerated, add more water. Makes approximately 24 cookies, depending on size.
Nutritional Analysis:
Calories 120
Total fat 5.3g.
Saturated fat .7 g.
Sodium 74.5 mg.
Cholesterol 0 mg.
CABBAGE CASSEROLE
1/2 small head cabbage, cut in to big pieces
1/4 cup reduced fat cheddar cheese
1/4 cup water
1/2 Tbsp. flour
1/4 tsp. salt
1/4 cup seasoned breadcrumbs
1/2 cup skim milk
1/4 cup reduced fat cheddar cheese, grated
Preheat oven to 325F. Steam cabbage in salted water for approximately 5 minutes. Drain and set aside. Heat milk over low-medium heat. Add cheese and flour slowly. Keep stirring until it boils. Remove from heat. In a small casserole dish, layer cabbage and cheese sauce. Sprinkle with breadcrumbs and cheese. Bake for 15-20 minutes.
Serves 2.
NUTRITION FACTS (per serving) - Calories 190 fat 3 g calories from fat 30 sodium 940 mg total carbohydrate 28 g
SALMON PATTIES
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Makes: 8 to 10 patties
Ingredients
2 (15 ounce) cans pink salmon
1 onion, finely diced
1 egg, beaten
8 saltine crackers, crushed
salt and pepper to taste
1 stalk celery
1 cup cornmeal
1/8 cup canola oil
Directions
1. In a medium size mixing bowl combine salmon, onion, egg, crackers, salt, pepper, and celery. Mix well.
2. Make patties out of salmon mixture and roll in cornmeal.
3. In a large frying pan over medium high heat oil for frying. Place salmon patties in oil and fry on both sides until golden brown. Drain well. Serve warm.
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