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A to Z Recipes Newsletter
June 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
Good morning and welcome to A to Z Recipes First Monday
edition. As you may recall, this day each month has normally been made special
by an issue from Richard in Bradenton, FL. Richard got a new computer and has
been occupied with getting it up and running (and old files transferred). He
regrettably could not get an issue out to us. Just when I thought myself a
basket case, in walks Angelique to the rescue. See how that Texan handles basket
cases!
Let's Picnic!
Hello, everyone. It's that time of year for picnics and getting in tune with
nature. Hope all of you will enjoy this. Picnics are such fun with family and
friends; are memories to savor :)
Angelique
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Cookbooks, Recipes, Gourmet Cooking from Amazon
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Build a Box of Friendship
by Chuck Pool
Into a box of friendship
To insure that it is strong
First a layer of respect
On the bottom does belong
Then to the sides attach
In the corners where they meet
Several anchors full of trust
Devoid of all deceit
The height of friendship can be measured
By the sides of four
So make them all a larger cut
And the box will hold much more
Now fill it up with courtesy
Honor and esteem
Understanding, sympathy
And passion for a dream
Add to that your honesty
Emotions joy and love
And since they're so important
Place them up above
But leave the box wide open
So all can see inside
To learn what makes a friendship work
From the box you built with pride.
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PICNIC
What kind of word is picnic? Where did it evolve from? The French, in the 16th
century used a the word pique-nique; however, it would appear that the English
did not include this in their society until after 1800 and our potluck meals are
nothing more than a picnic when you consider the first outings were social
events where everyone who came brought something to share.
Our grandparents would have been the first to relish in an afternoon at the
fishing hole with, you guessed it, a basket filled with food. Yet, the noon day
meal that was brought to them as they worked the fields would have never been
thought of as a picnic!
Some things never change. Children, serving their toys make believe tea while
the child sits on a blanket near by with friends having lunch. Picnic? Oh, yes!
If you have ever been privy to one of these outings, you will know the
importance of the atmosphere, company and food. The words from the song Teddy
Bears Picnic say it all. "If you go out in the woods today, you're in for a big
surprise....."
For All The Young At Heart
The Teddy Bear's Picnic
If you go down in the woods today,
You're sure of a big surprise.
If you go down in the woods today,
You'd better go in disguise.
For every bear that ever there was
Will gather there for certain because
Today's the day the Teddy Bears have their picnic.
Every Teddy Bear who's been good
Is sure of a treat today.
There's lots of marvelous things to eat
And wonderful games to play.
Beneath the trees where nobody sees
They'll hide and seek as long as they please
'Cause that's the way the Teddy Bears have their picnic.
If you go down in the woods today,
You'd better not go alone.
It's lovely down in the woods today,
But safer to stay at home.
For every bear that ever there was
Will gather there for certain because
Today's the day the Teddy Bears have their picnic.
Picnic time for Teddy Bears...
The little Teddy Bears are having a lovely time today.
Watch them, catch them unawares,
And see them picnic on their holiday.
See them gaily gad about.
They love to play and shout.
They never have any care.
At six o'clock their Mummies and Daddies
Will take them home to bed,
Because they're tired little Teddy Bears.
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Cook Once, Eat Twice
Here's the scoop on the current theme:
Summer is here and who wants to spend hours in a hot kitchen cooking every day? How about recipes that allow you to "plan" for leftovers? What recipes do you use that enable you to cook once and eat twice? If you double up on the meatloaf when you prepare it, what's your special recipe for using it in another meal? We're going for recipes, so please don't send in a meatloaf recipe and say "fix sandwiches the next day". We're looking for creativity and originality, ok? Send us those family keepers for dual-meal recipes 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:
GRILLED CHICKEN WITH ROSEMARY
INGREDIENTS:
2 broiler chickens, split, about 5 to 6 pounds total
1/4 cup vegetable oil
1/2 cup melted butter
1/3 cup lemon juice
2 teaspoons dried rosemary, crushed
1 small clove garlic
1 teaspoon salt
freshly ground black pepper, to taste
PREPARATION:
Prepare the grill; place an oiled rack 4 to 6 inches above medium coals.
Combine the oil, butter, lemon juice, rosemary, garlic, and salt. Brush the
chicken inside and out with 1/4 cup of the seasoned butter.
Place the chickens on the grill, bone side down. Baste chicken halves frequently
with the remaining butter mixture and turn 10 minutes. Grill for 30 to 40
minutes in all, or until chicken is tender and juices run clear with pierced
with a fork. Sprinkle well with pepper and serve.
Save about 2 cups of chicken meat for leftover recipe.
CHICKEN (OR TURKEY) MORNAY
INGREDIENTS:
1/4 cup butter
1 onion, finely chopped
3 Tbsp. flour
1 cup chicken broth or turkey broth
1/2 cup cream
2 egg yolks, beaten
1 cup shredded Gruyere or Swiss cheese
2 Tbsp. grated Parmesan cheese
2 cups cooked turkey or chicken, sliced
4 English muffins, split with fork and toasted
PREPARATION:
Heat butter in heavy saucepan. Add onion and cook and stir until tender.
Sprinkle in flour and cook, stirring, until mixture bubbles. Cook for 1 minute.
Add chicken broth and cream and stir well with wire whisk. Bring to boiling and
cook 2 minutes. Remove from heat and stir a small amount of sauce into the egg
yolks to heat and temper. Stir tempered egg yolk mixture into the rest of the
sauce and return saucepan to heat. Cook for 2-3 minutes, whisking constantly.
remove from heat and stir in cheeses. Stir until smooth and melted.
Place sliced turkey or chicken on each split, toasted English muffin and pour
sauce over each. Sprinkle with more cheese, if desired, and broil 2-3 minutes
until lightly browned and bubbly. Watch this carefully while broiling!
4 servings
Please use this email link to submit a recipe for theme recipes: Cook Once, Eat Twice
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 Cook Once, Eat Twice has a deadline of June 24, 2005, and will be posted on July 2, 2005.
Please use this email link to submit a recipe for theme recipes: Cook Once, Eat Twice
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May 2005.
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Three Turtles
Three turtles, Joe, Steve, and Poncho, decide to go on a picnic. So, Joe packs
the picnic basket with cookies, bottled sodas, and sandwiches. The trouble is,
the picnic site is, 10 miles away, so the turtles take 10 whole days to get
there. By the time they do arrive, everyone's whipped.
Joe takes the stuff out of the basket, one by one. He takes out the sodas and
says, 'Alright, Steve, gimme the bottle opener.'
"I didn't bring the bottle opener,' Steve says. 'I thought you packed it.'
Joe gets worried. He turns to Poncho. 'Poncho, do you have the bottle opener?'
Naturally, Poncho doesn't have it, so the turtles are stuck ten miles away from
home without soda. Joe & Steve beg Poncho to turn back home and retrieve it, but
Poncho flatly refuses, knowing that they'll eat everything by the time he gets
back. Somehow, after about two hours, the turtles manage to convince Poncho to
go, swearing on their great-grand turtles' graves that they won't touch the
food. So, Poncho sets off down the road, slow and steadily. Twenty days pass,
but no Poncho. Joe and Steve are hungry and puzzled, but a promise is a promise.
Another day passes, and still no Poncho, but a promise is a promise.
After three more days pass without Poncho in sight, Steve starts getting
restless. 'I NEED FOOD!' he says with a hint of dementia in his voice.
'NO!' Joe retorts. 'We promised.'
Five more days pass. Joe realizes that Poncho probably skipped out to the Burger
King down the road, so the two turtles weakly lift the lid ,get a sandwich, and
open their mouths to eat.
But then, right at that instant, Poncho pops out behind a rock, and says, "Just
for that, I'm not going."
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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WATERMELON BASKET FRUIT SALAD
Since these are basic instructions, the number of servings will depend on the
size of your fruit. It can serve a big crowd.
1 group
40 minutes
40 minutes prep
1 watermelon
cantaloupes
honeydew melon
seedless grapes
peaches
nectarines
strawberries
blueberries
raspberries
blackberries
plums
oranges
lemon slices or lime slices or orange slices, for garnish
grapes, for garnish
melon balls or cherries, for garnish
toothpicks
Take a sharp knife and slice a small thin piece off the bottom of your melon.
This will allow the finished basket to sit flat on a plate or table without
rolling. Next, take the tip of your knife (you can also use your pumpkin
decorating tool out if you have one) or garnishing tool and score the watermelon
in half, horizontally. Then mark a strip of about 1 1/2- 2" wide that will form
the handle of your basket. If you have trouble seeing the score lines, you might
want to try using a marker. Next, take your garnishing tool and start cutting
around the melon on the lines. The garnishing tool naturally makes V shaped
cuts, which makes doing a basket like this a breeze. If you do not have a
garnishing tool, use a small knife and make the V cuts one side at a time. You
could also forget the V and make straight cuts. To make separating the melon
easier, and the finished product neater, turn your garnishing tool over, and go
over the cuts in the opposite direction. Carefully separate the cut sides from
the body of the watermelon. If you used a marking pen and there are any residual
marks left, a handy way to get rid of them is to use a new emery board and
gently sand them off.
Take a melon baller and hollow out the inside of the watermelon. After removing
all the edible parts, take a large spoon and gently scrape out the sides of your
"basket". Be care not to scrape too thinly on the handle, as you want it to have
some stability, even though you will never try to carry it this way.
Mix the watermelon balls (or pieces, if you don't have a melon baller) with
other ripe fresh fruits.
To make the handle garnish, thinly slice lemons, limes or oranges and use a
toothpick to affix them, along with a grape, melon ball or cherry, to the
watermelon. Keep any extra fruit in a Ziploc back and refill as it goes down!
Source: recipezaar
HOWLIN' HOT CHICKEN PAPAYA COLESLAW
Ingredients
1/4 head each red and green cabbage, finely shredded
1/2 bunch cilantro, chopped
4 green onions, sliced
1 to 2 tablespoons habanero hot sauce
Juice of 1 orange
Juice of 1 lime
2 tablespoons sesame oil
1/2 pound boneless skinless chicken breast, cooked and julienne
1 ripe papaya, peeled and sliced
Instructions
In a large bowl, combine cabbage, cilantro and green onions, and toss. Add hot
sauce, orange and lime juices and sesame oil. Mix thoroughly. Add chicken and
toss. Arrange on a serving platter or plates and lay slices of papaya over the
top.
Serving suggestion: Fill a submarine roll with the slaw for and unusual
sandwich.
Yield: 4 to 6 servings
Source: The Great Hot Sauce Book by Jennifer Trainer Thompson (Ten Speed
Press)
CLASSIC DEVILED EGGS
Serve for any occasion, whether it be a wedding feast, a picnic in the park, or
for lunch or dinner!
Items Needed: (for 12 Deviled Eggs)
6 hard boiled Eggs (large)
3 tablespoons mayonnaise or salad dressing
1 tablespoon sugar
1 teaspoon mustard (honey mustard is great!)
1 teaspoon vinegar
salt & pepper to taste
paprika (optional)
To boil eggs, place eggs in enough cold water to cover completely, bring to a
rolling boil over high heat. Reduce heat to a lower MEDIUM BOIL and cook an
additional 12 minutes. Promptly chill eggs so yolks stay bright yellow.
Remove shells from eggs, and halve lengthwise with a knife. Carefully remove the
yolks, and place in a medium bowl. Mash yolks with a fork, and add remaining
ingredients. Very carefully spoon mixture back into the egg white halves.
Garnish with a light sprinkling of paprika (optional). Enjoy!
Source: Good Egg.com
GRILLED CORN WITH MUSTARD BUTTER
1/2 cup Dijon mustard
1 stick (1/2 cup) butter or margarine, softened
1 garlic clove, pressed
8 ears fresh corn with husks
Stir together first 3 ingredients, and set aside.
Pull corn husks back, leaving ends intact. Remove silks. Place corn with husks
in water to cover, and let stand 1 hour. Drain and pat dry. Spread mustard
mixture evenly over corn kernels, and pull husks over corn. Tear off 1 husk, and
use to tie together ends of remaining husks. Grill, covered with grill lid, over
medium heat (300* to 350*F / 150* to 175*C)) 25 minutes, turning occasionally.
Serve corn on the cob with remaining mustard mixture.
Makes 8 servings
Source: RecipeGoldmine.com
MOZZARELLA AND ROASTED MUSHROOM PANINI
Ingredients
1/2 pound white mushrooms, stems removed, caps cut into 3 or 4 slices
2 tbsp olive oil
Kosher salt
1/2 cup homemade or purchased tapenade
1 baguette (24 inches long), cut in half lengthwise and then quartered to make 4
sandwiches
1 pound fresh mozzarella cheese, cut into 1/4-inch thick slices
1/2 bunch watercress, large stems removed, rinsed and separated into individual
sprigs
Instructions
Preheat oven to 475 degrees F.
In a baking pan, drizzle the oil over the mushrooms. Add salt to taste, and
shake the mushrooms around to coat them. Roast in the oven until they are soft
and the edges have turns brown, 10 to 12 minutes. Remove from the oven and let
cool.
Spread about 2 tablespoons tapenade on the bottom halves of the bread. Lay the
cheese slices over the tapenade. Distribute the mushrooms over the cheese, and
then add the watercress. Top with the remaining bread, and wrap or eat right
away.
Yield: 4 servings
Source: The New American Cheese by Laura Werlin (Stewart, Tabori & Chang)
AVOCADO POCKET SANDWICHES
Ingredients
1 avocado, halved and peeled
1/2 cup chopped cucumber
1/2 cup chopped carrot
1/2 cup chopped cauliflower
1/2 cup sliced mushrooms
1/2 cup cubed Monterey Jack cheese
1/4 cup bottled Italian dressing
4 pita breads
1 teaspoon lemon juice
1/2 cup chopped tomato
Instructions
Dice half the avocado. Reserve other half. Gently toss diced avocado, cucumber,
carrot, cauliflower, mushrooms, and cheese with Italian dressing. Slit pita
breads and separate halfway around by pulling edges apart to form a pocket. Fill
each with 1/4 of the mixture. Mash remaining avocado with fork and stir in lemon
juice and tomato. Spoon inside each sandwich.
Yield: 4 pocket sandwiches
Source: Los Angeles Times California Cookbook (New American Library)
BEANIE WEENIE CASSEROLE
INGREDIENTS:
1 large can baked beans
1 package hotdogs
1 tablespoon mustard
1 tablespoon ketchup
1 tablespoon brown sugar
1/2 medium onion
PREPARATION:
Pour beans in a baking pan or iron skillet. Slice hotdogs into 1/4-inch pieces
and add to beans. Dice onions and add to beans. Add mustard, ketchup, and brown
sugar. Stir until everything is mixed and cook about 30 minutes.
Servings: 6-8
Preparation time: 50 minutes
Source: Recipe Goldmine
AWESOME BLOWOUTS
Yield: about 2 1/2 dozen
1/2 cup (1 stick) butter, softened (unsalted or regular)
1/2 cup peanut butter
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/4 cup milk
1 teaspoon pure vanilla extract
2 cups all-purpose flour
3/4 cup semisweet chocolate pieces
3/4 cup honey roasted peanuts
3/4 cup coarsely chopped bite-size chocolate covered peanut butter cups (about
15)
Heat oven to 350 degrees F. Ungreased baking sheets.
Using an electric mixer, beat together butter and peanut butter. Add sugars,
baking soda and salt. Beat until combined, scraping sides of bowl occasionally.
Beat in egg, milk and vanilla extract. Beat in as much flour as you can with the
mixer, then stir in remaining flour by hand. Stir in chocolate pieces, peanuts
and peanut butter cups. Drop by generously rounded teaspoonful onto ungreased
baking sheets, placing cookie dough about 2 inches apart.
Bake 10 minutes at 350 degrees F or until lightly browned. Cool on wire rack.
NOTE: Wrapped peanut butter cups may be frozen for an hour, then unwrapped and
chopped.
Source: Recipe Goldmine
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TOSSED VEGETABLES VINAIGRETTE
Serves 8; 3/4 cup per serving
DRESSING
1/4 cup low-fat vanilla yogurt
2 tablespoons white wine vinegar
3 tablespoons acceptable vegetable oil
1 tablespoon Dijon mustard
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
SALAD
2 cups sliced carrots
8 ounces fresh green beans, rinsed, trimmed and cut into 1 1/2-inch lengths
Ice water
4 ounces fresh mushrooms, cut into quarters
2 medium tomatoes, cut into wedges
1/3 cup thinly sliced green onion tops
Place dressing ingredients in a blender or the work bowl of a food processor
fitted with a metal blade. Process until thoroughly mixed. Set aside.
Steam carrots and green beans 3 to 4 minutes, or until tender-crisp. Remove from
heat and dip into bowl of ice water to stop cooking. Drain and pat dry with
paper towels. Combine carrots, beans, mushrooms, tomato wedges and green onions
in a shallow glass dish. Pour dressing over all and toss gently. Cover and
refrigerate several hours.
Serve cold.
Calories: 90
Protein: 2 g
Carbohydrates: 10 g
Total Fat: 6 g
Saturated Fat: 1 g
Polyunsaturated Fat: 3 g
Monounsaturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 127 mg
Source: American Heart Association Cookbook
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MACARONI SALAD
1 cup cooked elbow macaroni, cooled
1 hard-cooked egg, chopped
2 tablespoons chopped onion
3 tablespoons mayonnaise
1 teaspoon vinegar
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon mustard pepper to taste
Combine all ingredients, stirring lightly. Cover and chill several hours before
serving.
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GRILLED BABY BACK RIBS OR SPARERIBS WITH A "TO DIE FOR" MARINADE BARBECUE
SAUCE
A delicious tangy main dish with a barbecue sauce good enough to mop up with
your favorite bread. Begin preparing the baby rack ribs a day before serving so
that they can chill overnight in the marinade barbecue sauce.
Serves 4 healthy appetites.
Follow safe food handling procedures:
The barbecue sauce can be made ahead, leaving just the oven and grilling to be
done when serving.
"To Die For" Marinade Barbecue Sauce
3-1/2 cups of favorite ketchup or one 36 ounce bottle
1 cup of your favorite brand of honey
1 8-ounce can crushed pineapple with the juice
1/4 cup favorite brand of apple cider vinegar
2 Tablespoons favorite brand of soy sauce
2-1/4 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
Combine the above nine (9) listed ingredients in large deep saucepan. Bring to
boil. Reduce heat to low and simmer until very thick, stirring occasionally,
about 1/2 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)
Recipe Instructions:
1 slab of baby back pork ribs or spareribs, about 2 to 3 pounds. Cut between
bones into individual ribs. Cut the rack of ribs in half, if necessary. Cover
with the cooled marinade sauce and refrigerate for 8 hours or overnight. Save
extra sauce for basting during cooking.
PREHEAT your oven to 350?°F.
Pour marinade from the pork ribs into a medium saucepan. Boil marinade for food
safety about 10 minutes until thickened, adjust with water.
Line a large roasting pan with aluminum foil. Arrange the Baby Back Ribs or
Spareribs in a single layer in the prepared pan. Brush both sides of the pork
ribs generously with the cooked marinade. Bake the pork ribs in the preheated
350?°F oven for 35 to 40 minutes, basting occasionally. When cooked through,
finish them off on the grill, over medium heat. Grill these ribs until golden
brown and thickly glazed, occasionally turning and basting with more barbecue
sauce, about 4 to 5 minutes per side. Serve immediately to your yelling and
screaming hungry guests...!!!
Serving Hint: Serve these Grilled Baby Back Pork Ribs or Spareribs to family and
friends with hand picked corn on the cob, fresh vegetable garden salad, and a
glass of their favorite beverage. Enjoy this hearty party barbecue treat...!!!
Extra Serving Hint: You may want to serve this delicious meal with some fresh
baked French or Italian bread. This will help your guests soak up this delicious
tasty barbecue sauce. Serve with lots of napkins... Hmmm good...!
Source: Yankee Market Recipes.com
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Picnics: Easy Recipes for the Best Alfresco Foods
by ROBIN VITETTA-MILLER
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