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A to Z Recipes Newsletter
June 13, 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. Even though its Monday, I am raring to go. Guess why? 'Cuz we're celebrating a special birthday in this issue! Our very own
Mary Jane in Stockton, CA will be celebrating her special day on Wednesday. Since there's an issue all lined out for that day from Linda, we're doing the honors today.
Mary Jane sends me great stuff all the time. You see, its more than recipes that makes
A to Z Recipes a bright spot in many folks' day; we also share some of the funniest jokes and thought-provoking items.
Mary Jane shares my "unique" sense of humor and I feel a connection with her as a result. I hope you will join me in wishing her a Happy Birthday on Wednesday. Please drop by the A to Z Discussion Forum to send
Mary Jane a personal wish.
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Cookbooks, Recipes, Gourmet Cooking from Amazon
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Life is a Miracle
Shared by Angelique, TX
Life is a miracle
don't let it slip away,
Open your heart to others
give of yourself each day.
See the beauty in everyone
regardless of where they've been,
Some have a difficult journey
and really need a friend.
Share your gifts and talents
listen with your heart.
Do the things you dream about
but don't have time to start.
Pick a bouquet of flowers
show someone that you care,
Be gracious and forgiving
life is never fair.
Hold on to your courage
you may need it down the road,
We all have a cross to bear
it could be a heavy load.
If you practice all these things
no matter where you roam,
You may find both sun and rain
but you'll never feel alone!
Help make us NUMBER ONE !
To Clarify Butter
To clarify butter is to simply melt butter so the water evaporates from it and the milk solids separate from the fat. They drop to the bottom of the pan. The clear liquid that remains on top is called "clarified butter". After clarifying, it gives the butter a higher melting point which is good for greasing pans. It has different properties than using melted butter in a recipe, so don't use it instead!
To clarify butter in a microwave:
Place 1 stick butter at a time in a 2-cup heatproof glass measure. Cover with wax paper and microwave at 100 percent power for 1-1/4 to 1-1/2 minutes until melted. Let stand, uncovered for 2 to 3 minutes until the solids settle, then gently pour off the clarified liquid. Makes a little over 1/3 cup.
To clarify butter on the stove top:
1. In a 1-quart saucepan, bring 1 cup of unsalted butter at a time to a slow boil over low heat until melted and the solids separate from the fat, about 10 to 15 minutes. Continue until crackling and bubbling almost stop.
2. Remove from heat and let stand a few minutes; skim off the foam.
3. Slowly pour off clear yellow liquid through a small strainer, into a covered jar, leaving behind the residue of milk solids that has settled to the bottom of the pan. Discard milk solids.
Clarified Butter: 1 cup butter yields 3/4 cup clarified butter.
NOTE: 2 sticks (1 cup) butter = 1/2 pound
Clarified butter keeps for up to 3 weeks, well covered, in refrigerator or freezer.
Keep clarified butter liquid by placing the filled bowl or spray bottle in warm water.
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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:
BAKED HAM WITH WALDORF SAUCE
4-pound fully-cooked smoked boneless ham
2 cups apple juice or apple cider
2 inches stick cinnamon
1/2 cup sliced celery
1 tablespoon butter or margarine
1 cup chopped apple
1/4 cup coarsely chopped walnuts
2 tablespoons raisins
1 tablespoon brown sugar
4 teaspoons cornstarch
1 tablespoon water
Cooking Directions
Place ham on rack in shallow roasting pan. Bake in a 350 degree F. oven for about 1 hour or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound.)
In a small saucepan combine apple juice and cinnamon; bring to boiling. Reduce heat and simmer 15 minutes. Remove cinnamon. In a skillet cook celery in butter until tender but not brown. Stir in apple juice, chopped apple, walnuts, raisins and brown sugar; cook over medium heat for 3-5 minutes. Combine cornstarch and water; stir into the apple mixture. Cook and stir about 2 minutes or until thickened and bubbly. Serve with ham.
Serves 16
Serving Suggestions
This sauce has all the flavors from the famous Waldorf apple salad. Serve with a mixed greens salad and glazed
carrots.
Nutrition Facts
Calories 235 calories
Protein 25 grams
Fat 11 grams
Sodium 1583 milligrams
Cholesterol 67 milligrams
Saturated Fat 4 grams
Carbohydrates 8 grams
Fiber 1 grams
Source: TheOtherWhiteMeat.com
Note: You will save about 2 cups of ham for leftovers, which should be wrapped and refrigerated.
HAM PIE
INGREDIENTS:
2 cups (approximately) baked ham (leftover will be fine) chopped in bite-sized pieces
1/2 cup chopped celery
1 medium onion, diced
1 can undiluted cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
3 hard boiled eggs, sliced
Recipe for biscuits
PREPARATION:
Saut?© onions and celery just until softened. Add rest of ingredients (save eggs until last so they hold their shape) and stir gently until warmed thoroughly and bubbling hot. (I make this in a black iron skillet so you can make it in one dish.) You may transfer to baking dish if you prefer. Top with the biscuits (homemade or canned). Bake at 375 degrees until the biscuits are done and golden.
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.
To make donations using other methods, go here.
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Help make us 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.
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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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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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HOW TO TELL YOU'RE IN SOUTHERN CALIFORNIA
* Your co-worker tells you he/she has 8 body piercings...and none are visible.
* Your annual income is $250,000 and still can't afford a house.
* Your child's 3rd grade teacher has purple hair, a nose ring, and is named Breeze.
* You can't remember ... is pot illegal?
* You've been to more than one baby shower that has two mothers and a sperm donor.
* A really great parking space can move you to tears.
* A low-speed police pursuit will interrupt ANY TV broadcast.
* You assume every company offers domestic partner benefits, a fab exercise facility, and tofu takeout.
* You're thinking of taking an adult class but you can't decide between aromatherapy and conversational Mandarin.
* Your best friends just named their twins after her acting coach and his personal trainer.
* It's sprinkling and there's a report on every news station about "STORM WATCH '05."
* The three-hour traffic jam you just sat through wasn't caused by a horrific 9 car pile-up, but by everyone slowing to rubberneck at a lost shoe laying on the shoulder.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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IRRESISTIBLE CHEESECAKE PARFAITS
Layer creamy "cheesecake" and colorful, fresh fruit in tall, stemmed glasses. It's elegant and effortless.
INGREDIENTS
1 cup graham cracker crumbs
6 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, at room temperature
2 tablespoons sugar
2 tablespoons lemon juice
2/3 cup sour cream
2/3 cup California raisins
2 cups assorted fresh fruit pieces
PROCEDURE
In small bowl mix crumbs and butter. Press 2 tablespoons crumbs onto bottom and partway up sides of a stemmed glass such as a wine glass; repeat with 3 more glasses. Set aside.
In bowl beat cream cheese with electric mixer until fluffy; beat in sugar, lemon juice and sour cream. Stir in raisins. Spoon 1/4 cup each cream mixture and fruit into each glass. Top each glass with additional 2 tablespoons crumbs and 1/4 cup each cream cheese mixture and fruit. Chill 1 to 2 hours.
Serves: 4
Nutrition Facts (per serving)
Calories 940 (64% from fat); Total Fat 68g (sat 41g, mono 20g, poly 4g);
Cholesterol 190mg; Protein 13g; Carbohydrates 74g; Fiber 4g; Iron 4mg; Sodium 730mg; Calcium 166mg
Visit http://www.calraisins.org/recipes/ for More Raisin Recipes
BAKED ASPARAGUS WITH PARMESAN
INGREDIENTS:
1 lb asparagus
1 Tbs olive oil
2 ?? Tbs grated parmesan cheese
1 ?? Tbs soft white bread crumbs
2 tsp margarine
Preheat oven to 450 degrees.
Toss asparagus spears in 1-2 tsp olive oil and arrange in baking pan .
Sprinkle with cheese and bread crumbs. Drizzle with remaining olive oil.
Bake uncovered until asparagus is just tender, about 15 minutes.
Serves 4
Nutrients per serving: Calories 105; Protein 4.4 grams; Fat 6.6 grams; Calories from Fat 57%; Carbohydrate6.9 grams; Cholesterol 3 mg; Fiber 2.5 grams; Sodium 95 mg
Source: California Asparagus Commission
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LEMON SAGE GRILLED CHICKEN BREAST ON ROASTED FINGERLING POTATOES
Ingredients:
6 chicken breasts, 8 to 12 oz. each, skin on
Kosher salt, to taste
Cracked black pepper, to taste
1 cup Lemon Sage Vinaigrette
4 to 5 cups Warm Fingerling Potatoes
Lemon Sage Vinaigrette
1/3 cup freshly squeezed California lemon juice
2 tablespoons lemon zest
1 tablespoon minced shallots
2 tablespoons fresh sage, chopped
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2/3 cup olive oil
Warm Fingerling Potatoes
4 cups or 1?? pounds of fingerling potatoes, cut into 1 inch wheels
?? cup cooked bacon, in 1-inch strips
1 cup large, diced red or yellow onions
?? cup julienned sun-dried tomatoes
1 cup fresh spinach
1 cup chicken stock
Kosher salt, to taste
Cracked black pepper, to taste
2 tablespoons olive oil
2 tablespoons fresh thyme, chopped
Preparation:
Toss chicken breasts with half of the Lemon Sage Vinaigrette. Season with kosher salt and freshly cracked black pepper. Place the breast skin-side up on a sheet tray and return to the refrigerator. (For best results, do these steps 1 hour before grilling.)
Grill chicken breast for 6 - 7 minutes per side over a natural grill with a medium-high flame.
Serve on a platter and drizzle breast with the remaining Lemon Sage Vinaigrette.
Lemon Sage Vinaigrette
First, zest approximately 4 lemons, then cut lemons in half and squeeze the juice in to a mixing bowl. Add shallots, sage, salt and black pepper. Slowly add olive oil while briskly whisking (really good olive oil has a tendency to burn when grilled, so I use a medium priced olive oil).
Warm Fingerling Potatoes
Warm a large skillet on medium heat for 4 minutes to make sure it is good and hot. Add olive oil and onions and cook for 6 minutes, stirring occasionally. Add the cut fingerling potatoes or other good potatoes and continue to cook for 10 minutes. Add chicken stock, kosher salt, black pepper, thyme and sun-dried tomatoes. Cover and let simmer for 10-15 minutes. Potatoes should be tender. Toss in spinach at the last minute and cook until just wilted. Taste, adjust seasoning and serve.
Serves 6-8
Prepared by: Andrew Sutton, Executive Chef
Napa Rose Restaurant Disney's Grand Californian
MEMORIES OF CHILDHOOD RICE PUDDING
Serves 6-8
Ingredients:
6 cups whole milk
1/2 teaspoon salt
1/2 cup rice (preferably pudding rice or jasmine or Japanese rice)
1 vanilla bean or 1/2 teaspoon vanilla extract (preferably Mexican)
1/2 cup sugar
2 pinches grated nutmeg (optional)
Directions:
Place the milk and rice in a heavy medium pot or in a double boiler over medium-high heat. If using a pot, bring almost to a boil, stirring occasionally to prevent sticking, then simmer over low heat, stirring occasionally, until the rice is well softened, about 35 minutes. If using a double boiler, cook, stirring occasionally, until the rice is softened.
Preheat the oven to 350F. Transfer the rice and milk mixture to a 2-quart ovenproof casserole and stir in the sugar and salt. Bake in the center of the oven, uncovered, for 30 minutes.
Stir the pudding with a wooden spoon, stirring in any crust that has formed, then stir in the vanilla and the optional nutmeg. Continue to bake for another 45 minutes, without stirring. A golden brown crust will form. Turn off the heat and let the pudding stand in the oven for another 15 minutes. Serve warm, or at room temperature, plain or with a little cream.
Alternative: For a touch of color and tartness, toss a small handful of dried sour cherries or cranberries when you add the vanilla.
Source: California Rice Commission
ENDIVE AND AVOCADO SALAD
Yield: 6 servings
1 1/2 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 heads endive
3 ripe Haas avocados, peeled and seeded
Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature.
Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.
Source: FoodNetwork.com
GARLIC BUNDT LOAF
2 loaves frozen white bread dough - thawed
1/3 cup butter - melted and cooled to lukewarm
1/4 tsp. dried basil - crushed
2 tbs. parsley - chopped
1 small onion - chopped
5 cloves Christopher Ranch Garlic - minced
Cut or snip off pieces of dough about the size of a walnut. Place half the pieces in a greased 10" bundt pan. Combine the melted butter, basil, parsley, onion and garlic. Pour half over dough in pan. Add remaining dough pieces and drizzle rest of butter-garlic mixture over top. Cover and let rise until double in size, about 1 1/2 hours. Bake in 375 degrees F oven 30 to 35 minutes, until golden brown. Cool in pan before unmolding . Bread can be sliced or eaten by breaking off garlic clove-shaped pieces.
Source: Christopher Ranch Garlic
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HERBED SALMON BURGERS
Canned salmon is almost always wild salmon. When salmon is processed for canning, its bones become softened and edible, and a source of dietary calcium. Here salmon is blended with oats (for body and soluble fiber) and grated fresh apple (for moistness, soluble fiber, and a pleasing contrast to the rich salmon) to make burgers. The burger mixture is also seasoned with fresh herbs and "lite" teriyaki sauce. The "lite" on the label usually indicates that the sauce is about 50% lower in sodium than a standard teriyaki sauce. You can serve the burgers simply on whole-grain rolls, with tomato slices and lettuce, or top them with salsa or relish.
1 tablespoon light mayonnaise
1 tablespoon fresh lemon juice
1/3 cup quick-cooking oats
1/4 cup chopped fresh basil
2 tablespoons chopped mint
2 scallions, thinly sliced
1 small apple, peeled and grated
1 can (14-3/4 ounces) sockeye salmon, not drained
1 tablespoon "lite" teriyaki sauce
1 In a large bowl, combine the mayonnaise and lemon juice. Add the oats, stirring until moistened.
2 Add the basil, mint, scallions, and apple. Stir in the salmon and teriyaki sauce until evenly combined. Shape the burger mixture into four 1-inch-thick patties.
3 Spray a large nonstick skillet with nonstick cooking spray. Cook the burgers over medium heat until brown and heated through, about 4 minutes per side.
Makes 4 servings
Nutrition Information (per serving)
calories 236
total fat 10g ( saturated 2g)
cholesterol 47mg
carbohydrate 14g
dietary fiber 2g
protein 23g
sodium 530mg
Good source of: calcium, niacin, omega-3 fatty acids, selenium, vitamin D
Source: UC Berkely Wellness Center
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CUPBOARD RICE PILAF
This is a homemade version of that famous commercial San Francisco pasta rice mix. It is made easily from basic items in your cupboard.
INGREDIENTS:
1/2 cup vermicelli pasta, broken in small pieces
1/2 cup raw long grain rice
2 tablespoons butter, margarine or olive oil
1 (10.5-ounce) can chicken broth
1/3 cup water
1 can chunk chicken or leftover cooked chicken
Grated Parmesan cheese
Chopped parsley
PREPARATION:
In saucepan, brown the pasta and rice in butter, margarine or olive oil, stirring often until golden. Add broth and water and stir. Add drained, chunk chicken and stir gently, taking care not to break up the chunks. Bring to a boil. Simmer 20 to 25 minutes until all liquid is absorbed and rice is cooked. Garnish each serving with grated Parmesan cheese and chopped parsley.
Yield: 2 to 4 servings
Source: About.com
STEAK DIANE
Ingredients
4 (3 ounces each) center cut beef tenderloin medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled
1-1/2 ounce clarified butter*
1 teaspoon Worcestershire sauce
2 tablespoons shallots, chopped fine
1/8 teaspoon garlic, minced
1/4 cup mushroom caps, sliced 1/8 inch thick
1 tablespoon lemon juice, fresh squeezed
1 teaspoon dry mustard powder
1/2 teaspoon thyme leaves, fresh if possible
2 ounces heavy cream
1 ounce brandy
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
salt, about 1/2 teaspoon or to taste
ground black pepper, fresh ground, 1/8 teaspoon or to taste
Instructions
In a small 8- to 10-inch saut?© pan, heat 1 tablespoon butter over medium heat for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper, increase heat to medium-high and
saut?© exactly 2 minutes on each side. Remove them to a plate and chill in a refrigerator for 5 minutes.
Preheat a large (12-inch) saut?© pan over medium heat for 1 minute. Add clarified butter, then add the Worcestershire sauce to the butter. Place the shallots, garlic and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper. Turn the steaks and add the thyme, chopped parsley and dried mustard powder. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn
off the heat and let the flame go out.
Place medallions on plates and top with the sauce from the pan.
Note: You may want to slightly undercook the steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them.
Yield: 2 servings
Source: Chef John J. Vyhnanek
*See today's Did You Know for tips on clarifying butter.
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SHRIMP SCAMPI
INGREDIENTS:
1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter*
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste
PREPARATION:
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired. Serving with Crusty French bread for sopping the juices (sorry, Texas thing, lol) is recommended.
Makes 8 first-course servings.
*See today's Did You Know for tips on clarifying butter.
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