|
A to Z Recipes Newsletter
June 19, 2005
|
To leave "A to Z Recipes Newsletter" see instructions at the end. View this
issue on the website
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
Happy Father's Day
to all the wonderful guys we so proudly claim as A to Z Recipes family
members! Today's issue will have lots of what you like and none of what you
don't. We have some really good recipes (each is extremely do-able), genuinely funny stuff, and other items
to make your day more special. You won't find any canned, sappy stuff today,
guys. And... all exclusively yours from us ladies. I am sure I speak for
everyone, everywhere. It is a special man, indeed, who wears the name "Father".
It takes more than being a "donor". It takes love and dedication. Each
of you has made the world a better place by the efforts you give Fatherhood. We
salute you, Dad!
A (public) personal note to Charlie and Richard...
You offer my children the best of both worlds, my dear friends. You represent everything a Dad and Grandad should be. From you, Angela has learned that men are
kind and respectful. Trey has been given a perfect example of what a real man is. Even my grandchildren know you as a special friend from afar who loves
them. I thank you and wish for you so much happiness today and always!
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
Train of Life
Shared by Maxine, PA
Some folks ride the train of life
Looking out the rear,
Watching miles of life roll by,
And marking every year.
They sit in sad remembrance,
Of wasted days gone by,
And curse their life for what it was,
And hang their head and cry.
But I don't concern myself with that,
I took a different vent,
I look forward to what life holds,
And not what has been spent.
So strap me to the engine,
As securely as I can be,
I want to be out on the front,
To see what I can see.
I want to feel the winds of change,
Blowing in my face,
I want to see what life unfolds,
As I move from place to place.
I want to see what's coming up,
Not looking at the past,
Life's too short for yesterdays,
It moves along too fast.
So if the ride gets bumpy,
While you are looking back,
Go up front, and you may find,
Your life has jumped the track.
It's all right to remember,
That's part of history,
But up front's where it's happening,
There's so much mystery.
The enjoyment of living,
Is not where we have been,
It's looking ever forward,
To another year and ten.
It's searching all the byways,
Never should you refrain,
For if you want to live your life,
You gotta drive the train!
~Author unknown~
Help make us NUMBER ONE !
Deep Frying Tips
Shared by Jean, Syracuse, NY
* The oil must reach a good temperature to brown the exterior of
the food quickly while cooking it. That temperature is almost
always between 350F and 375F degrees. To be sure the oil is
right use a frying thermometer.
* Use canola oil for frying. It is low in saturated fat, has a
high burning point, and does not detract from the flavor of
the food you are frying.
* Avoid crowding food that is deep-fat-fried. The food must be
surrounded by bubbling oil, and you must keep the temperature
from falling too much. If you add too much food to a small
amount of oil, the temperature will plummet, and the food will
wind up greasy and soggy.
* Dry food well with paper towels before adding to the pot;
it helps reduce splattering.
Help make us NUMBER ONE !
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:
PERFECT ROAST BEEF
3 lb. roast beef
Salt and pepper the roast beef. Raise oven temperature to 500 degrees. Insert
uncovered roast for 15 minutes. (Five minutes per pound.) Turn off the oven, but
DO NOT OPEN THE DOOR FOR TWO HOURS.
This works well with a 3 pound size roast.
CHEESE AND ROAST BEEF CROISSANT
2 tbsp. butter
1/2 lb. mushrooms, sliced
1/8 tsp. pepper
4 bakery croissants
4 tsp. prepared mustard
1/2 lb. thinly sliced roast beef
1 lg. tomato
1/2 lb. Brie or Port du Salut cheese, sliced
About 45 minutes before serving:
In 2-quart saucepan over medium high heat, in hot butter, cook mushrooms and
pepper until tender and lightly browned, stirring frequently, about 5 minutes.
Preheat oven to 375 degrees. Slice each croissant horizontally in half. Spread
bottom halves of croissants with mustard; top with roast beef slices, saut?©ed
mushrooms, tomato slices, and cheese, cutting cheese to fit. Replace top halves
of croissants.
Place sandwiches on cookie sheet; cover loosely with foil. Bake sandwiches 15
minutes or until cheese is just melted and sandwich is heated through.
Makes 4 servings. 380 calories per 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.
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
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.
Shop Better Homes and Gardens 50% Off
Show your support by voting for this ezine.
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 make us 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.
Help make us NUMBER ONE !
Computers Compared To Humans
Shared by Julie, Bradenton, FL
*What is a computer's first sign of old age? Loss of memory.
*What does a baby computer call his father? Data.
*What is an astronaut's favorite key on a computer key- board? The space bar.
*What happened when the computer fell on the floor? It slipped a disk.
*Why was there a bug in the computer? It was looking for a byte to eat.
*What is a computer virus? A terminal illness.
*To err is human; but to really mess things up requires a computer.
*Computers are not intelligent. They only think they are.
*Computers make very fast, very accurate mistakes.
*My computer isn't that nervous. It's just a bit ANSI.
*The attention span of a computer is as long as its elect- rical cord.
WOMEN'S ASS SIZE STUDY
Shared by Aafrin, Pune, India
There is a new study out about women and how they feel about their asses!
I thought the results were pretty interesting:
85% of women think their ass is too fat.
10% of women think their ass is too skinny...and, finally,
the other 5% say that they don't care, they love him, he's a good man, and they
would have married him anyway.
Nudist Colony
Shared by Mary Jane, Stockton, CA
A man moves into a nudist colony. He receives a letter from his grandmother
asking him to send her a current photo of himself in his new location.
Too embarrassed to let her know that he lives in a nudist colony, he cuts a
photo in half but accidentally sends the bottom half of the photo.
He's really worried when he realizes that he sent the wrong half, but then
remembers how bad his grandmother's eyesight is, and hopes she won't notice.
A few weeks later he receives a letter from his grandmother. It says:
Thank you for the picture. Change your hair style... it makes your nose look
short.
Love,
Grandma
All of the following shared by Ann, FL...
GREAT TRUTHS THAT LITTLE CHILDREN HAVE LEARNED:
1) No matter how hard you try, you can't baptize cats.
2) When your Mom is mad at your Dad, don't let her brush your hair.
3) If your sister hits you, don't hit her back. They always catch the second
person.
4) Never ask your 3-year old brother to hold a tomato.
5) You can't trust dogs to watch your food.
6) Don't sneeze when someone is cutting your hair.
7) Never hold a Dust-Buster and a cat at the same time.
8) You can't hide a piece of broccoli in a glass of milk.
9) Don't wear polka-dot underwear under white shorts.
10) The best place to be when you're sad is Grandpa's lap.
GREAT TRUTHS THAT ADULTS HAVE LEARNED:
1) Raising teenagers is like nailing Jell-O to a tree.
2) Wrinkles don't hurt.
3) Families are like fudge...mostly sweet, with a few nuts.
4) Today's mighty oak is just yesterday's nut that held its ground.
5) Laughing is good exercise. It's like jogging on the inside.
6) Middle age is when you choose your cereal for the fiber, not the toy.
GREAT TRUTHS ABOUT GROWING OLD
1) Growing up is mandatory; growing old is optional.
2) Forget the health food. I need all the preservatives I can get.
3) When you fall down, you wonder what else you can do while you're down there.
4) You're getting old when you get the same sensation from a rocking chair that
you once got from a roller coaster.
5) It's frustrating when you know all the answers but nobody bothers to ask you
the questions.
6) Time may be a great healer, but it's a lousy beautician.
7) Wisdom comes with age, but sometimes age comes alone.
THE FOUR STAGES OF LIFE:
1) You believe in Santa Claus.
2) You don't believe in Santa Claus.
3) You are Santa Claus.
4) You look like Santa Claus.
SUCCESS:
At age 4 success is . . not peeing in your pants.
At age 12 success is . having friends.
At age 16 success is . . . having a drivers license.
At age 35 success is . . . having money.
At age 50 success is . . . having money.
At age 70 success is . . . having a drivers license.
At age 75 success is . . . having friends.
At age 80 success is . . . not peeing in your pants.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
Help make us NUMBER ONE !
ELAINE'S LEMON SUPREME CAKE
~Submitted by Barbara, Chula Vista, CA
This recipe is from THE CAKE MIX DOCTOR by Anne Byrn. It is available for sale
in the hard back and soft back at Amazon.com. Please use Maggie's link to
purchase it. ~Barbara
![]()
The Cake Mix Doctor
by Ann Byrn
CAKE:
Vegetable oil spray for misting the pan
1 package (18.25 ounces) plain lemon cake mix
1 package (3 ounces) lemon gelatin
4 large eggs
3/4 cup vegetable oil, such as canola, corn, safflower, soybean, OR
sunflower
3/4 cup water
GLAZE:
2 cups confectioners sugar, sifted
1/2 cup fresh lemon juice (from 3 to 4 lemons)
1. Place a rack in the center of the oven and preheat the oven to 350F. Lightly
mist a 13 by 9 inch baking pan with vegetable oil spray. Set the pan aside.
2. Place the cake mix, gelatin, eggs, oil, and water in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute. Stop the machine and
scrape down the sides of the bowl with a rubber spatula. Increase the mixer
speed to medium and beat 2 minutes more, scraping the sides down again if
needed. The batter should look well combined. Pour the batter evenly into the
pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it is golden brown and the top springs back when lightly
pressed with your finger, about 35 minutes.
4. Meanwhile, prepare the glaze. Whisk together the confectioners sugar and
lemon juice in a small bowl. Set aside.
5. Remove the pan from the oven. Immediately poke holes in the top of the cake
with the tines of a fork or a wooden skewer. Be careful not to tear the hot
cake. Spoon the lemon glaze over the cake so that it weeps into the holes. Cool,
then slice and serve with whipped cream or ice cream.
PAN-ROASTED SALMON WITH CITRUS-BALSAMIC VINAIGRETTE
~Submitted by Angelique, TX
![]()
Source: The Union
Square Caf?©
Cookbook by Danny Meyer
Serves 4
In this recipe, the salmon is seared on one side while the other side is
flash-roasted in a hot oven. The richness of the fish is set off by the tangy
and slightly sweet vinaigrette made with orange juice, balsamic vinegar, and
herbs.
For Sauce:
1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 anchovy fillet, very finely minced (optional)
2 tablespoons finely minced onion
2 teaspoons each coarsely chopped parsley, basil, and mint
2 tablespoons finely minced orange zest
1/8 teaspoon kosher salt
Freshly ground black pepper
3/4 cup fresh orange juice
For Salmon:
4 (6-ounce) skinless fillets of salmon
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
Preheat the oven to 450 degrees F.
Combine all the sauce ingredients in a glass jar, cover tightly, and shake
vigorously. Reserve.
Season the salmon with salt and pepper to taste. In a skillet large enough to
hold all the salmon, heat the olive oil over high heat. Place the salmon in the
pan with its original skin side down. Transfer the pan to the oven and roast for
8 to 10 minutes, until medium rare, or longer if desired. Transfer the cooked
salmon to a serving platter and keep warm while finishing the sauce.
Wipe out any olive oil remaining in the skillet and add the sauce. Heat through
for a few seconds over high heat, spoon the sauce over the salmon, and serve.
RASPBERRY SWIRL
~Submitted by Ann, FL
Source: The
Busy Woman's Cookbook - 1971 by Farm Journal, Inc.3/4 c graham cracker crumbs
3 Tbsp butter, melted
2 Tbsp sugar
3 eggs, separated
1 (8 oz) pkg cream cheese
1 c sugar
1/8 tsp salt
1 c heavy cream
1 (10 oz) pkg frozen raspberries, partially thawed
Combine thoroughly crumbs, melted butter & 2 Tbsp sugar. Lightly press mixture
into well-greased 11x7x1 1/2" pan. Bake in moderate oven (375 F) about 8
minutes. Cool thoroughly.
Beat egg yolks until thick. Add cream cheese, sugar, and salt. Beat until smooth
and light.
Beat egg whites until stiff peaks form. Whip cream until stiff and thoroughly
fold with egg whites into cheese mixture.
In a mixer or blender, crush raspberries to a pulp. Gently swirl half of fruit
pulp through cheese filling and spread mixture into crust. Spoon remaining puree
over top; swirl with a knife. Freeze, then cover and return to freezer.
Makes 6 to 8 servings.
TORTELLINI SALAD
~Submitted by Donna R., Elkhorn, WI
1 # Cheese tortellini (cooked, drained, and rinsed) may use 2- 9 oz. pkgs
8 ozs Mozzarella cheese (cubed )
1 med. tomato (chopped)
1 med. green bell pepper (chopped)
8 oz Canadian bacon OR pepperoni
2 or 3 green onions (sliced)
4 oz. can sliced black olives
Place all in large bowl. Pour 16 oz. bottled Italian Salad dressing over all.
Mix well and refrigerate. Great for summer bbqs!!!
You may use ANY brand dressing. Even store brands work well.
PUMPKIN PECAN PIE
~Submitted by Robyn, Auckland, New Zealand
?? cup chopped dried apricots, soaked for several hours in hot water
1 cooking apple, peeled and grated
Finely grated zest and juice of 1 lemon
1 cup plump raisins
2 eggs
?? cup soft brown sugar
?? teaspoon allspice
?? teaspoon ground cinnamon
?? cup cooked, mashed pumpkin
1 cup evaporated milk
20cm pie dish lined with rich short-crust pastry, chilled
1 ?? cups pecan nuts
200ml cream for serving
Drain soaked apricots. Mix grated apple in a bowl with lemon zest and juice,
then blend in raisins and apricots.
In a separate bowl beat eggs with a fork and blend in brown sugar, allspice,
cinnamon and pumpkin. Add evaporated milk. Blend in the apple mixture, then pour
it all into the pastry case.
Arrange pecans on top, then bake pie for 15 minutes in an oven preheated to
200??C. Lower the heat to 180??C and continue baking for 25-30 minutes, or until
pastry is golden brown. Remove pie from oven and cool.
Lightly whip cream and serve it in soft dollops on top of the pie.
Help make us NUMBER ONE !
SUGARLESS SPICE CAKE
~Submitted by Jean, Syracuse, NY
Cake:
2 cups raisins
2 cups water
1 cup unsweetened applesauce
2 eggs, beaten
Sweetener = to 2 Tblsp sugar
3/4 cup vegetable oil
1 tsp. baking soda
2 cup flour
1-1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract
Topping:
Lite cool whip, optional
In a saucepan, cook raisins in water until water evaporates. Put raisins in
large mixing bowl and add applesauce, eggs, sweetener and oil. Mix well. Blend
in baking soda and flour. Stir in cinnamon, nutmeg and vanilla. Bake in
13"x9"x2" pan at 350 degrees for 25 minutes until cake tests done.
Yield: 20 servings. Exchanges (without topping): 1 starch, 1/2 fruit, 2 fat; 181
calories per slice.
Help make us NUMBER ONE !
FISH FILLETS DIJON
~Submitted by Ann, Montreal, Quebec, Canada
2 6-to 8-ounce orange roughy fillets
2 tablespoons (1/4 stick) unsalted butter, melted
1 tablespoon Dijon mustard
1 1/2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
3 tablespoons fresh white breadcrumbs
Chopped fresh parsley
Lemon wedges
Preheat oven to 450?°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange fish
fillets in prepared dish. Season with salt and pepper. Blend butter, Dijon
mustard, lemon juice and Worcestershire sauce in small bowl. Spread half of
butter mixture over each fillet, covering completely. Sprinkle half of
breadcrumbs over each.
Bake fish until just cooked through, about 7 minutes. Sprinkle parsley over.
Garnish with lemon wedges.
Serves 2.
Bon App?©tit - April 1993
BREAD PUDDING FOR TWO
~Submitted by Jean, Syracuse, NY
1 1/2 cups day-old buttered bread cubes (2 slices)
2 eggs
1 cup milk
1/4 cup sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Dash salt
Divide bread between two greased 8 oz baking dishes; set aside. IN a bowl, beat
eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered,
at 350 degrees for 40-45 minutes or until a knife inserted near the center comes
out clean. Cool slightly. Serve warm.
Makes 2 servings.
Help make us NUMBER ONE !
52152/84012_BroiledSteakHorseradishCream.jpg
adishCream.jpg">
BROILED STEAK WITH HORSERADISH CREAM
1 (1-inch-thick) sirloin steak (1 1/2 to 2 lb)
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2 cup sour cream
2 tablespoons drained bottled horseradish
Preheat broiler. Oil rack of a broiler pan.
Pat steak dry and sprinkle all over with 1/2 teaspoon salt and 1/2 teaspoon
pepper.
Broil steak on rack of broiler pan 3 inches from heat 4 to 5 minutes per side
for medium-rare. Transfer to a cutting board and let stand, loosely covered with
foil, 5
minutes.
Stir together sour cream, horseradish, and remaining 1/4 teaspoon salt and 1/4
teaspoon pepper in a small bowl and serve with steak.
Makes 4 servings.
Source: Gourmet Quick Kitchen - May 2005
A to Z Recipes Website
Contact List Owner-Submit Article
Submit a Recipe
Sign up for Newsletter
Be Removed from Newsletter
A to Z Recipes Website Archives
View recent issue archives at Zinester
View vintage issue archives at Topica
|
About 'A to Z Recipes Newsletter' |
The information contained in issues and the website are for use at your own discretion.
Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.
Men love to cook !
Rosemary Stanton's Great Food for Men
Cooking in the Nude: For Men Only
Real Men Cook: Rites, Rituals, and Recipes for Living
|
|
|
