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A to Z Recipes Newsletter
June 10, 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. What a glorious day for a birthday and we have TWO to
celebrate. First is Jannie, from Chumuckla-Jay,
FL. Jannie turns the BIG 5-0 today! And second is
Charmaine, who was born and raised in Chicago but has been living in
Florida since 1990 (said she loves it in spite of the storms, lol). "Charm" has
her special day tomorrow. For Jannie and Charm I have selected some of the best
self-indulgent recipes I could find. Hey, it's your birthday... you deserve it!
For them and all else, there's more to make you think and laugh in today's
issue. Have a great Friday and we'll see you here on Sunday, God willing.
Please drop by the A to Z Discussion Forum to send Jannie and Charm a personal wish.
Help us be NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
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BIRTHDAY PRAYER
Today God grant you happiness
in everything you do--
Then, day by day,
may blessings fill
A happy year for you!
~Author unknown
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Getting Older, Getting Better!!
Although many people dread the thought of "getting old," attitudes about aging
have changed because many older Americans have discovered that getting older is
not all that bad.
Susan Scarf Merrell wrote in American Demographics: "The wondrous news is that
getting old is a generally positive thing. We don??™t just accumulate years, we
also gain wisdom which enables us to make decisions with less of the fussing and
wheel-spinning that marked our teens and twenties."
There are many positive benefits that older people have realized, according to
Merrell. Here are some of the benefits:
-Older people have learned a lot about themselves and the world. They
have better attention spans and are more able to focus.
-Most older people are reasonably happy with their lives. They have an
overall sense of well-being. After age 45, the rates of depression tend to
decline for both men and women.
-Older people have learned to adapt. They seem to be more resilient and
flexible. Studies support the fact that they tend to have fewer negative
thoughts.
-Older people seem to have figured out what makes them happy. They have
learned to shift priorities and simplify their lives. Relationships with the
people they love become more important than how they look.
-Sex roles start to blur. Men reportedly become more helpful and learn to
talk about their feelings. On the other hand, women tend to become more
assertive and become active in meeting their own needs. This leads to greater
contentment and openness in communicating with each other.
All this does not lead to a claim that getting older is all fun and games. Just
ask someone dealing with a serious illness or raising a grandchild.
We know that two aspects of aging are slowing down and having a less-efficient
memory, but one of the worst aspects of aging seems to be some of the intolerant
attitudes of younger people. However, as Merrell also points out, it is very
difficult to generalize about older people because they are as heterogeneous as
any other group of people.
Maudie Kelly, MS
Human Development Specialist, University of Missouri Extension
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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:
POUND CAKE
Ingredients:
2 cups butter
6 eggs
1 tsp. baking powder
1 cup milk
1/4 tsp. nutmeg
3 cups sugar
4 cups all purpose flour
1/2 tsp. salt
1 tsp. vanilla or lemon extract
Directions:
In a large bowl, cream butter, sugar and eggs. In a medium bowl, sift dry
ingredients. Pour dry ingredients into butter mixture. Mix well. Add milk and
extract. Pour into a loaf baking pan. Bake at 300 degrees for 1 hour and 20
minutes or till it tests done. Cool and then slice as needed. Save any leftovers
for another dessert.
HOT FUDGE POUND CAKE SUNDAE
Butter
1 3/4 inch thick slice pound cake
3 to 4 tbsp. hot fudge sauce
2 scoops French vanilla custard ice cream
Whipped cream
Chopped nuts (optional)
Maraschino cherries (optional)
1. For each serving, on a lightly buttered griddle or skillet, cook cake over
medium heat for 1 1/2 to 2 minutes per side until brown, turning once.
2. Meanwhile, heat the fudge sauce in a microwave oven or on range top.
3. To serve, place pound cake on dessert plate. Top with hot fudge sauce, then
the ice cream, the whipped cream, chopped nuts and the cherry, if desired.
Makes 1 serving.
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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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.
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Help us be NUMBER ONE !
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.
Help us be NUMBER ONE !
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 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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You Know You're Getting Older When...
Everything hurts and what doesn't hurt, doesn't work.
The gleam in your eyes is from the sun hitting your bifocals.
You feel like the night after, and you haven't been anywhere.
Your little black book contains only names ending in M.D.
You get winded playing chess.
Your children begin to look middle aged.
You're still chasing women but can't remember why.
A dripping faucet causes an uncontrollable bladder urge.
You know all the answers, but nobody asks you the questions.
You look forward to a dull evening.
You walk with your head high trying to get used to your bifocals.
Your favorite part of the newspaper is "25 Years Ago Today..."
You turn out the light for economic reasons rather than romantic ones.
You sit in a rocking chair and can't get it going.
Your knees buckle and your belt won't.
You regret all those mistakes resisting temptation.
After painting the town red, you have to take a long rest before applying a
second coat.
Dialing long distance wears you out.
You're startled the first time you are addressed as an old timer.
You just can't stand people who are intolerant.
The best part of your day is over when your alarm clock goes off.
You burn the midnight oil until 9 pm.
Your back goes out more often than you do.
A fortune teller offers to read your face.
Your pacemaker makes the garage door go up when you watch a pretty girl go by.
The little gray-haired lady you help across the street is your wife.
You have too much room in the house and not enough room in the medicine cabinet.
You sink your teeth into a steak and they stay there
Old Age Bites!
I have found at my age going bra-less pulls all the wrinkles out of my face.
You're getting old when you don't care where your spouse goes, just as long as
you don't have to go along.
Statistics show that at the age of seventy, there are five women to every man.
Isn't that an ironic time for a guy to get those odds?
Middle age is when it takes longer to rest than to get tired.
By the time a man is wise enough to watch his step, he's too old to go anywhere.
Middle age is when you have stopped growing at both ends, and have begun to grow
in the middle.
Someone has described heaven as a family reunion that never ends. What could
hell possibly be like? Home videos of the same reunion?
A man has reached middle age when he is cautioned to slow down by his Doctor
instead of by the police.
Middle age is having a choice of two temptations and choosing the one that will
get you home earlier.
You know you're into middle age when you realize that caution is the only thing
you care to exercise.
At my age, "getting a little action" means I don't need to take a laxative.
Don't worry about avoiding temptation. As you grow older, it will avoid you.
The aging process could be slowed down if it had to work its way through
Congress.
You're getting old when "getting lucky" means you find your car in the parking
lot.
You're getting old when your wife gives up fooling around for Lent, and you
don't know till the 4th of July.
You're getting old when you wake up with that morning-after feeling, and you
didn't do anything the night before.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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LOBSTER, AVOCADO, AND GRAPEFRUIT SALAD
If you don't want to cook a live lobster for this recipe, buy 2/3 pound cooked
lobster meat from your seafood shop.
Active time: 45 min Start to finish: 2 3/4 hr (includes chilling)
1 (1 1/4- to 1 1/2-lb) live lobster
2 teaspoons finely chopped shallot
1 tablespoon fresh lemon juice
1/4 teaspoon table salt
2 tablespoons extra-virgin olive oil
1 pink or ruby-red grapefruit
1 firm-ripe California avocado
1 oz baby arugula (2 cups)
Coarse sea salt to taste (optional)
Plunge lobster headfirst into an 8-quart pot of boiling salted water. Cook,
covered, over high heat 6 minutes (for 1 1/4-lb lobster) or 7 minutes (for 1
1/2-lb lobster) from time it enters water. Transfer with tongs to sink to drain.
When lobster is cool enough to handle, remove meat from tail and claws, keeping
meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered,
until cold, at least 1 hour.
While lobster chills, stir together shallot, lemon juice, and table salt in a
small bowl and let stand at room temperature 30 minutes. Add oil in a stream,
whisking.
Cut peel, including all white pith, from grapefruit with a sharp knife. Cut
segments free from membranes and transfer segments to paper towels to drain.
Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in
plastic wrap, for another use.) Halve remaining avocado half lengthwise and
peel, then cut crosswise into 1/3-inch-thick slices.
Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado and
all of lobster meat between 2 salad plates and arrange grapefruit around them.
Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if
using) and serve immediately.
Cooks' notes:
??? Lobster can be cooked 1 day ahead and chilled, covered. Slice tail meat just
before assembling salad.
??? Dressing can be made 1 day ahead and chilled, covered. Whisk well just before
drizzling.
??? Grapefruit segments can be cut 2 hours ahead and chilled in 1 layer on a
paper-towel-lined plate, covered with plastic wrap.
??? Avocado can be cut 1 hour ahead and chilled, its surface covered with plastic
wrap, on a plate.
??? If your sea salt is very coarse, crush it lightly using a mortar and pestle or
the bottom of a heavy skillet.
Makes 2 first-course servings.
Gourmet - Gourmet Entertains, January 2004
GRILLED CHICKEN AND VEGETABLE SANDWICHES WITH TARRAGON MAYONNAISE
3/4 cup reduced-fat mayonnaise
1/4 cup chopped fresh tarragon
4 teaspoons tarragon vinegar
2 skinless boneless chicken breast halves
3 tablespoons olive oil
6 garlic cloves, minced
3 medium zucchini, trimmed, cut lengthwise into 1/3-inch-thick slices
1 large red onion, cut into1/3-inch-thick slices
4 Kaiser rolls, split horizontally
8 tomato slices
Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper.
Using meat mallet, flatten chicken breast halves in plastic bag to 1/2-inch
thickness; cut chicken crosswise in half. Place on sheet of foil. Brush chicken
with 1 tablespoon oil; sprinkle with half of garlic, then salt and pepper.
Place zucchini and onion slices on sheet of foil and brush with remaining 2
tablespoons oil; sprinkle with remaining garlic, then salt and pepper.
Prepare barbecue (medium-high heat). Grill chicken pieces until cooked through,
about 5 minutes per side; transfer to work surface. Grill vegetables until
softened slightly and charred, about 7 minutes per side for onion and 5 minutes
per side for zucchini. Transfer to work surface.
Grill rolls until toasted, about 2 minutes per side. Spread tarragon mayonnaise
on roll bottoms; top with 1 chicken piece, 1/4 of grilled vegetables, and 2
tomato slices. Cover with roll tops.
Makes 4 servings.
Bon App?©tit - August 2003
SHRIMP WITH GARLIC AND TOASTED BREAD CRUMBS
Big shrimp crusted with garlic and crunchy bread crumbs were always a part of
our family's Christmas Eve celebration. My father would peel and stuff pans full
of fresh sweet shrimp, which would disappear faster than you can say Buon
Natale! Easy to do, they are a pleasure to enjoy any time of the year. Don't
forget the last squeeze of fresh lemon juice; it really brings out the flavor of
the shrimp. Aragonati appears to be a dialect word for gratinati, meaning food
that is baked under a browned crust. It has nothing to do with the herb oregano,
though it is often misspelled oreganati.
1 cup fresh bread crumbs, made from Italian or French bread
1/3 cup very finely chopped flat-leaf parsley
1 large garlic clove, finely chopped
Salt and freshly ground black pepper
About 1/4 cup olive oil
1 1/2 pounds large shrimp, peeled and deveined
Lemon wedges
1. Preheat the oven to 450?°F. Lightly oil a large baking pan.
2. In a bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to
taste. Add 3 tablespoons oil, or enough to moisten the crumbs.
3. Arrange the shrimp in the pan in a single layer, curling each one into a
circle. Spoon a little of the crumb mixture onto each shrimp. Drizzle with a
little more oil.
4. Bake for 10 to 15 minutes, depending on the size of the shrimp, or until the
shrimp turn pink and the crumbs are lightly browned. Serve with lemon wedges.
Makes 6 servings.
Italian Holiday Cooking - October 2001
GRILLED CHICKEN WITH THAI-SPICED OIL
Chef-owner Neath Pal is known for his fusion of French-Asian and New England
cooking. So serve this dish with slender noodles tossed in a purchased peanut
sauce. Finish with coconut ice cream.
6 tablespoons peanut oil
2 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic
4 teaspoons grated lemon peel
4 teaspoons soy sauce
1/2 teaspoon ground turmeric
2 skinless boneless chicken breast halves
Prepare barbecue (medium-high heat). Whisk first 6 ingredients in 9-inch pie
dish to blend. Transfer 1/4 cup spiced oil to small bowl and reserve. Place
chicken in mixture in pie dish; turn to coat. Grill until cooked through, about
6 minutes per side. Serve with reserved spiced oil.
Makes 2 servings. (Can be doubled.)
Bon App?©tit - September 2000
Neath??™s, Providence, RI
GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER
Have the butcher cut the meat to the specified proportions. Plan ahead to let
the steak marinate at least two hours before cooking.
1 2 3/4- to 3-inch-thick porterhouse steak (about 2 3/4 pounds)
1/4 cup olive oil
7 large garlic cloves, minced
1 tablespoon chopped fresh thyme
1 tablespoon salt
2 teaspoons ground black pepper
1 teaspoon chopped fresh rosemary
Paprika-Parmesan Butter (recipe below)
Place steak in glass baking dish. Whisk oil and next 5 ingredients in small bowl
to blend. Pour half of marinade over steak. Turn steak over; pour remaining
marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning
occasionally.
Prepare barbecue (medium heat). Remove steak from marinade; shake off excess.
Place steak on barbecue; cover barbecue. Grill steak to desired doneness (until
instant-read thermometer inserted into center of steak registers 115?°F to 120?°F
for rare, about 15 minutes per side, or 125?°F to 130?°F for medium-rare, about 18
minutes per side), occasionally moving steak to cooler part of rack if burning.
Transfer steak to platter; cover to keep warm. Let stand 5 minutes. Using sharp
knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick
slices. Spread Paprika-Parmesan Butter over top of slices and serve.
Makes 4 servings.
Bon App?©tit - July 2001
PAPRIKA-PARMESAN BUTTER
3 tablespoons butter, room temperature
2 teaspoons grated Parmesan cheese
1 drained anchovy fillet, minced
1 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce
Mix all ingredients in small bowl until blended. (Can be made 2 days ahead.
Chill. Use at room temperature.)
Makes about 1/4 cup.
Bon App?©tit - July 2001
Help us be NUMBER ONE !
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STEAK AND ONION SANDWICHES WITH HORSERADISH MAYONNAISE
3 tablespoons butter, divided
1 medium red onion, thinly sliced into rounds
1 12-ounce rib-eye steak, about 3/4 inch thick
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 Kaiser rolls, halved horizontally, lightly toasted
1 cup arugula
Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add onion;
saut?© until soft and lightly browned, about 5 minutes. Transfer to plate.
Add remaining 1 tablespoon butter to skillet and increase heat to medium-high.
Season steak on both sides with salt and pepper. Add to skillet and cook to
desired doneness, about 2 minutes per side for medium-rare. Transfer steak to
work surface; cover and let stand 5 minutes.
Meanwhile, mix mayonnaise and horseradish in small bowl. Spread mixture over cut
sides of rolls. Thinly slice steak. Place steak slices on roll bottoms. Top with
onions and arugula, then roll tops, and serve.
Makes 2 servings.
Bon App?©tit - February 2004
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Great Father's Day Gifts !<
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George Foreman's
Knock-Out-the-Fat Barbecue and Grilling Cookboo
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Battery Operated Grill Brush
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