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A to Z Recipes Newsletter
July 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 and welcome to your Sunday edition of A to Z Recipes. Before we get to the issue, I want to tell those in the Gulf Coast "hurricane alley" that our thoughts and prayers are with you. Please keep us posted in the QT Discussion Forum of your status when Dennis does whatever he is going to do. I pray he loses strength before US landfall and a good rainstorm is all anyone remembers of him.
Today's issue contains a special treat since the majority of the recipes (from soup to nuts) come to us from our pal Larry in Ontario, Canada. I love his recipes as most are sophisticated yet "do-able" for the rest of us, lol. My thanks to Larry for the fine collection being shared.
Tune in tomorrow for another issue filled with recipes and other things to make you think and laugh. Wednesday you'll get a yummy helping from Linda in Michigan. I'll have some more treats for you throughout the week. Take good care.
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
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T H E G A R D E N
Shared by Elaine, MO
Come to the garden alone, while the dew is still on the roses....
FOR THE GARDEN OF YOUR DAILY LIVING, PLANT THREE ROWS OF PEAS:
1. Peace of mind
2. Peace of heart
3. Peace of soul
PLANT FOUR ROWS OF SQUASH:
1. Squash gossip
2. Squash indifference
3. Squash grumbling
4. Squash selfishness
PLANT FOUR ROWS OF LETTUCE:
1. Lettuce be faithful
2. Lettuce be kind
3. Lettuce be patient
4. Lettuce really love one another
NO GARDEN IS COMPLETE WITHOUT TURNIPS:
1. Turnip for meetings
2. Turnip for service
3. Turnip to help one another
TO CONCLUDE OUR GARDEN WE MUST HAVE THYME:
1. Thyme for each other
2. Thyme for family
3. Thyme for friends
WATER FREELY WITH PATIENCE AND CULTIVATE WITH LOVE. THERE IS MUCH FRUIT IN YOUR
GARDEN BECAUSE YOU REAP WHAT YOU SOW.
My instructions were to send this to people that I wanted God to bless and I
picked you. You can too.
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HINTS
ZIP TO CASSEROLE:
Before baking your next macaroni and cheese casserole, add 2 tablespoons of your favorite pickle relish. It adds zip and a flavor you will like.
SWEET SECRET:
Less sugar: You will need less sugar in iced tea if you add the sugar while the tea is still hot.
NO BURN BUTTER:
To keep butter from burning when saut?©ing at high heat, add 1 tablespoon of peanut oil for every 2 tablespoons of butter.
NO STICK ROLLING PIN:
Pastry dough will not stick to rolling pin if you put the dough in the freezer or refrigerator until chilled. This way you can avoid having to use additional flour. Too much flour toughens pastry.
CINNAMON TOAST:
Mix half a cup of granulated sugar with a tablespoon of cinnamon and use it for making cinnamon toast. This mixture may also be sprinkled over the top of coffee cake.
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30 Minutes Or Less!
Here's the scoop on the current theme:
What we're aiming for this month is recipes that require 30 minutes or less to prepare, start to finish. But, let's not limit this to entrees only! Since most of us would like to spend less time in the kitchen during the high summer heat, please send in any tasty recipes that may be prepared quickly. It would be great if this was an entire meal, but any good and quick recipes will fit in perfectly with this month's theme. How about some yummy one-pot meals, or delish desserts? Send us those family keepers for 30 Minutes Or Less! recipes for all to share here at A to Z Recipes. Make sure to drop by the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less!
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 30 Minutes Or Less! has a deadline of July 29, 2005, and will be posted on August 7, 2005.
Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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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
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Please send your request using this link. Tell us some basic
information:
Your Name
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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.
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:
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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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Cops Do Have a Sense of Humor
Shared by Pam, OH
Who says cops don't have a sense of humor? The following were taken off of
actual police car videos around the country.
"Relax; the handcuffs are tight because they're new. They'll stretch out after
you wear them awhile."
"Take your hands off the car, and I'll make your birth certificate a worthless
document."
"If you run, you'll only go to jail tired."
"Can you run faster than 1,200 feet per second? In case you didn't know, that's
the average speed of a 9 mm bullet fired from my gun."
"So you don't know how fast you were going. I guess that means I can write
anything I want on the ticket, huh?"
"Yes, Sir, you can talk to the shift supervisor, but I don't think it will help.
Oh .. did I mention that I am the shift supervisor?"
"Warning! You want a warning? O.K., I'm warning you not to do that again or I'll
give you another ticket."
"The answer to this last question will determine whether you are drunk or not.
Was Mickey Mouse a cat or a dog?"
"Fair? You want me to be fair? Listen, fair is a place where you go to ride on
rides, eat cotton candy, and step in monkey poop."
"Yeah, we have a quota. Two more tickets and my wife gets a toaster oven."
"In God we trust, all others we run through NCIC."
"Just how big were those two beers?"
"No, sir, we don't have quotas anymore. We used to have quotas, but now we're
allowed to write as many tickets as we want."
"I'm glad to hear the Chief of Police is a good personal friend of yours. At
least you know someone who can post your bail."
"You didn't think we give pretty women tickets? You're right, we don't. Sign
here.
DUI suspect: "I pay your salary!" Me: "And I'm making sure you're getting your
money's worth."
Another DUI suspect: "I know officer...." Me: "Would you like me to have him
come and arrest you instead?"
Yet another DUI suspect: I'm a good personal friend of the mayor." Me: "Wow.
This is going to be pretty embarrassing for at least one of you."
Suspect: "You're just hassling me because I'm black!" Me, looking at his birth
date on his driver's license: "Sir, near as I can tell, you've been black for 34
years, and I've never had occasion to talk to you before tonight. I THINK IT'S
SOMETHING A LITTLE MORE RECENT THAN THAT."
Or how about the high-school football star who was also a little dope-slinging
gangster- I caught him after a foot pursuit through the projects. He was in
complete denial that he got caught by a balding, middle-aged white guy wearing
30 lbs of crap on my waist like a plumber. But there he was, cuffed and stuffed,
in the back of my car. So I opened the back door like I was going to let him out
and asked him if he wanted me to take the cuffs off and he could run again and
we could go the best two out of three.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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BEEF-BARLEY SOUP
~Submitted by Larry Holmes, Ontario, Canada
2 pounds boneless beef chuck, cut in 1/2-inch cubes
10 cups water
2 tablespoons oil
1 ?? cups medium barley
3 carrots, diced
1 cup chopped onions
3 large ribs celery, with leaves, chopped coarse
1 can (16 ounces) tomatoes, cut up
2 teaspoons salt, or to taste
?? teaspoon pepper
?? cup chopped parsley
In Dutch oven bring beef and water to boil; skim off foam. Cover; simmer 1 hour. Add remaining ingredients. Stirring occasionally, simmer uncovered 1 hour or until meat and barley are tender. Serve immediately; refrigerate up to 3 days or freeze for up to 3 months.
Serves 12.
Per serving: 299 calories, 18 g protein, 25 g carbohydrates, 14 g fat, 51 mg cholesterol, 480 sodium.
MARINATED OLIVES
~Submitted by Larry Holmes, Ontario, Canada
1 pound Kalamata olives*
?? cup olive oil
3 cloves garlic, halved
1 ?? teaspoon dried thyme
?? teaspoon dried oregano
2 bay leaves
3 lemon slices
1 teaspoon black peppercorns, crushed
*Kalamata olives are large unpitted black olives with a strong salty taste.
Begin at least 4 or 5 days before using.
In large jar, place olives, oil, garlic, thyme and peppercorns; cover and shake well to mix. Shake jar every day. After 2 or 3 days, remove lemon slices. Marinate for 2 more days, shaking jar daily. Store in cool place for up to 1 month provided olives are covered with liquid..
Makes about 4 cups.
Suggestion: Serve this tasty appetizer as part of an antipasto platter. For variety, substitute large green olives - or make one batch of each.
CHICKEN PRIMAVERA PASTA PIE
~Submitted by Larry Holmes, Ontario, Canada
Pasta Crust (recipe follows)
2 cups frozen broccoli, carrots and cauliflower combination, thawed and drained
1 ?? cups diced cooked chicken
?? cup unsifted flour
2 eggs, beaten
1 cup light cream
1/3 cup grated Parmesan cheese
2 teaspoons instant chicken bouillon
1 clove garlic, finely chopped
?? teaspoon dried basil leaves, crumbled
?? teaspoon dried oregano leaves, crumbled
Preheat oven to 350?°F. Prepare Pasta Crust; set aside. In large bowl, toss vegetables and chicken with flour to coat; add remaining ingredients. Mix well. Spoon into prepared crust. Cover tightly with foil. Bake 25 to 30 minutes or until set. Uncover; let stand 4 minutes. Garnish as desired.
Refrigerate leftovers.
Pasta Crust:
?? (1 pound) package Creamette?® spaghetti
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 tablespoons melted butter
Cook spaghetti as package directs; drain. In large bowl, combine hot spaghetti with eggs, cheese and gutter. Spoon into well-greased 10-inch pie plate; press onto bottom and up side to rim to form crust.
ALIGOT
(Posh French Mash)
~Submitted by Larry Holmes, Ontario, Canada
2 pounds Yukon gold potatoes, peeled, cut into 2-inch chunks
4 cloves garlic, peeled
?? cup milk
3 tablespoons butter
1 1/3 cups shredded Gruy??re cheese
?? teaspoon salt
?? teaspoon black pepper
2 tablespoons chopped fresh parsley
Put potatoes and garlic in a large saucepan and add enough cold water just to cover them. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, uncovered 20 to 25 minutes, until potatoes and garlic are very tender. Crain well and then return potatoes and garlic to saucepan and put saucepan over low heat for a minute or so to dry out potatoes, shaking saucepan to prevent them from sticking.
Meanwhile, combine milk and butter in a small microwave-safe bowl. Microwave on HIGH 1 to 2 minutes, until milk is steaming and butter starts to melt. Add milk mixture, Gruy??re cheese, salt and pepper to potatoes. Mash roughly with a fork. Using an electric mixer beat potatoes until very smooth (be careful not to over-beat or potatoes wil become gluey!). Taste and add more salt and pepper if necessary. Spoon into a warm serving dish, sprinkle with parsley and serve at once.
Makes 4 servings.
APPLESCOTCH CRISP
~Submitted by Larry Holmes, Ontario, Canada
4 cups (4 medium) peeled, sliced cooking apples
?? cup firmly packed brown sugar
1 tablespoon flour
?? cup milk
?? cup water
Topping:
2/3 cup all-purpose flour
?? cup quick-cooking rolled oats
?? cup chopped nuts
?? cup sugar
?? teaspoon salt
1 teaspoon cinnamon
3-ounce package butterscotch pudding (not instant)
?? cup butter, melted
Heat oven to 350?°F. In large bowl, combine first 5 ingredients; mix well. Pour into ungreased 9-inch square pan or 2 ??-uart casserole. In bowl, combine Topping ingredients; mix until crumbly. Sprinkle Topping over apples. Bake 45 to 50 minutes until apples are tender and topping is golden brown. Serve warm of cool.
Makes 8 servings.
MINI MANICOTTI
~Submitted by Larry Holmes, Ontario, Canada
10 packaged manicotti shells
?? pound ground turkey sausage
1 clove garlic, minced
1 cup shredded mozzarella cheese (4 ounces)
?? of a 10-ounce package frozen, chopped spinach, thawed, well-drained
?? cup ricotta cheese
?? cup grated Parmesan cheese
?? teaspoon dried Italian seasoning, crushed
1 teaspoon lemon juice
1 beaten egg
1 ?? cups spaghetti sauce
2 tablespoons shredded Parmesan cheese (optional)
Cook manicotti shells according to package direction. Drain; rinse with cold water. Drain well. Cook sausage and garlic in a large saucepan, breaking up sausage with a spoon. Remove from heat. Add mozzarella cheese, spinach, ricotta cheese, Italian seasoning, the ?? cup grated Parmesan cheese, lemon juice and egg; mix well. Carefully spoon mixture into cooked shells.
Cut each manicotti diagonally crosswise into three pieces. Place in a 3-quart rectangular baking dish. Spoon spaghetti sauce over. Bake, covered, in a 350?°F oven for 30 to 35 minutes or until heated through. If desired sprinkle with 2 tablespoons shredded Parmesan cheese.
Makes 15 servings.
CHOCOLATE-DIPPED PECAN SHORTBREAD
~Submitted by Larry Holmes, Ontario, Canada
1 ?? cups sifted all-purpose flour
?? cup ground pecans
?? teaspoon salt
1 cup unsalted butter
?? cup confectioners' sugar
1 teaspoon vanilla extract
6 ounces semisweet chocolate
1 teaspoon vegetable shortening
In food processor using steel blade grind the flour, pecans and salt to a fine powder. Remove from work bowl and set aside. In the work bowl, cream butter, sugar and vanilla
to a smooth consistency. Add pecan flour and blend with short pulses until thoroughly mixed. Do not over-process. Gather dough into a ball and wrap in plastic wrap. Chill for 4 hours.
Preheat oven to 325?°F. On a lightly floured surface roll out dough ?? inch thick. Cut into diamonds with 1-inch cookie cutter. Bake on an ungreased cookie sheet for 20 - 25 minutes until lightly colored. As the cookies cool, melt the chocolate. Stir in shortening. Dip a tip of each diamond shaped cookie into the chocolate. Place in refrigerator to harden.
FROZEN LEMON ANGEL PIE
~Submitted by Larry Holmes, Ontario, Canada
3 egg whites
?? teaspoon vanilla extract
?? teaspoon cream of tartar
1 ?? cups sugar
2 cups whipping cream
?? cup fresh lemon juice
yellow food coloring (optional)
Preheat oven to 275?° F. In small mixer bowl, beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually add ?? cup sugar, beating until stiff but not dry. Spread on bottom and up side of well-buttered 9" pie plate to form a crust. Bake 1 hour. Turn oven off; leave crust in oven 1 hour. Cool to room temperature.
In large mixer bowl, combine cream, remaining sugar, lemon juice and flooring (if using). Beat until stiff. Spoon into prepared crust. Freeze 3 hours or until firm. Garnish as desired.
Makes 1 (9-inch) pie.
FIESTA SPICED NUTS
~Submitted by Larry Holmes, Ontario, Canada
1 pound salted peanuts
?? pound salted or unsalted cashews
?? pound shelled and salted sunflower seeds
2 egg whites, lightly beaten
1 teaspoon granulated sugar
1 teaspoon chili powder
?? teaspoon each garlic powder and cayenne pepper
Combine nuts, seeds and egg whites; toss until well coated. Combine remaining ingredients; sprinkle over nuts, stirring until well coated.
Spread on 2 large baking sheets or in jelly roll pans. Bake in a 200?°F. for 15 minutes, stirring frequently. Cool and store at room temperature.
Makes about 6 cups.
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UPSIDE-DOWN LEMON PIE
(Meringue crust on the bottom, vanilla wafer crumbs on top, and a tart lemon filling between!)
~Submitted by Larry Holmes, Ontario, Canada
Meringue Crust:
3 egg whites, room temperature
?? teaspoon cream of tartar
1/8 teaspoon salt
?? cup sugar
?? cup vanilla wafer crumbs
1 teaspoon vanilla extract
1/3 cup sliced almonds
Lemon Filling:
1 cup sugar
1/3 cup cornstarch
2 cups hot water
3 large egg yolks, fork-beaten
2 to 3 drops yellow food coloring (optional)
1/3 cup lemon juice
1 tablespoons grated lemon peel
1 tablespoon butter
?? teaspoon salt
1 ?? cups whipped cream
2 -3 tablespoons vanilla wafer crumbs
Meringue crust: Beat egg whites, cream of tartar and salt in medium bowl until soft peaks form. Add sugar, 1 tablespoon at a time while beating, until stiff peaks form and sugar is dissolved. Fold in wafer crumbs and vanilla. Spread in greased 9-inch pie plate, bring meringue up side to form pie shell. Sprinkle with almonds. Bake in 325?°F oven for about 30 minutes until dry. Let stand on wire rack until cooled completely.
Lemon Filling: Combine sugar and cornstarch in medium saucepan. Add hot water, egg yolks and food coloring. Stir. Heat and stir on medium heat until boiling and thickened. Remove from heat. Add the next 4 ingredients. Stir until well combined. Cool. Makes 2 2/3 cups filling.
Pour filling into pie shell. Spread evenly. Spread whipped cream over top. Sprinkle with wafer crumbs. Chill at least 30 minutes. Cut into 8 wedges.
1 wedge: 302 calories; 6.8 g total fat (3.6 g Mono,1.2 g Poly, 1.3 g Sat); 85 mg cholesterol; 58 g carbohydrates; 1 g fiber; 4 g protein; 174 mg sodium
Source: Company's Coming: The Egg Book by Jean Par?©
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FISH FILLETS WITH SOUR CREAM
This is a recipe from a cookbook being compiled by yours truly.
1 medium onion, thinly sliced
?? teaspoon prepared mustard
1 pound fresh fish fillets
Salt
2/3 cup sour cream
Paprika
Preheat oven to 350 degrees F. Over bottom of 12?—8 inch baking pan, arrange onion slices; sprinkle with salt; top with fish fillets. Cover dish with foil; bake 20 to 25 minutes until fish flakes easily when tested with a fork. Remove foil and spoon off juices. Turn oven control to broil.
In small bowl, combine sour cream with prepared mustard and 1/8 teaspoon salt; spread on fish; sprinkle with paprika. Broil fish about 5 minutes or until topping is golden.
Yield: 3 servings.
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EASIEST CAKE WITH BROILED TOPPING
1 1/3 c Bisquick
3/4 c sugar
3 tbs margarine
1 egg
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 c milk
1 tsp vanilla
Grease and flour an 8 inch square pan. Mix Bisquick, sugar, margarine and egg. Add 1/4 cup milk. Beat 1 minute. Stir in gradually remaining milk and vanilla. Beat 1/2 minute. Pour into prepared pan. Bake in 350F oven for 35 to 40 minutes. Cover with Broiled Topping.
BROILED TOPPING
3 tbs soft butter
1/3 c brown sugar
1/2 c coconut
2 tbs cream or half & half
Spread on warm cake and broil until golden brown. Watch carefully as it may burn easily.
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