|
A to Z Recipes Newsletter
July 17, 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
Good morning on this fine Sunday. I hope the weather is good in your neck of
the woods. If I didn't have to work (still on 12-hour night shifts) I might have
been tempted to cook out today. There are a couple of recipes in the
"Favorites" that would make good stay-in-the-kitchen eats for today, too.
Either way you go, you have to eat so it might as well be something tasty,
right? I guarantee you'll find something worth savoring in today's issue, even
if just a chuckle or two.
The Monthly Theme recipes are coming in really well. My thanks to those
who have shared recipes that take 30 minutes or less to prepare. We have some
tasty ones, too. If submissions continue at the current rate, we'll have a
multi-issue theme again. Just like the good old days when we'd fill up issues
every Sunday with theme recipes. Keep 'em coming, folks! If you've never sent in
a recipe before, now is a great time to do so. If there's a reason why you don't
send in your recipes to share, I can offer you 2,500 reasons to change your
mind. That's how many people would benefit from your input. This theme topic is
one to which most everyone can relate. Drop by the Monthly Theme section
for details (and the appropriate email link to use).
I hope you have a great day. Take a moment to be grateful for all your
blessings. You can start with thanks for simply being alive. We'll see you
tomorrow.
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
WISE WORDS
Shared by Angelique, TX
It is not your position that makes
you happy or unhappy,
it is your disposition.
Just remember --
when you think all is lost,
the future always remains.
One's best success comes
after their greatest disappointments.
Your goals are the road maps that
guide you and show you
what is possible for your life.
Help make us NUMBER ONE !
Tasty Tips
??? Have a favorite salad recipe that calls for dry kidney beans, which must be
soaked, cooked and drained first before being added to the other ingredients?
Use canned kidney beans to save time! One pound of dry kidney beans makes 7 cups
cooked beans, which equals four 15-1/2-ounce cans. Be sure to rinse and drain
the canned beans before using.
??? In recipes calling for light soy sauce, you can substitute regular soy sauce,
but your dishes will have a saltier taste. If using canned vegetables, you may
want to rinse them to remove some of the sodium...and if the recipe also calls
for salt, you may want to omit it and season the food at the table.
??? Olive oil can be stored tightly capped at room temperature or in the
refrigerator for up to 1 year. When chilled, the oil turns cloudy and thick.
Chilled olive oil will return to its original consistency when left at room
temperature for a short time.
??? Frosting made with confectioners' sugar often comes out lumpy. The best way to
ensure smooth frosting is to sift the confectioners' sugar before adding it to
the softened butter. Beating with an electric mixer will also help to produce a
velvety frosting.
??? To prevent pasta from sticking together while cooking, be sure to use a large
kettle or Dutch oven and 3 quarts of water for every 8 ounces of pasta you plan
to cook. Add 1 tablespoon olive or vegetable oil to the water. (This will also
help prevent it from boiling over.) Be sure the water has come to a full rolling
boil before adding the pasta. Stir several times while the pasta is cooking to
separate strands.
??? Frozen diced bell peppers are a time-saver for recipes, but they're expensive.
Instead, freeze your own when peppers are in season to use all year long in
quick casseroles and skillet dishes. Diced green, sweet red and yellow peppers
can be frozen without blanching, so there's no need to put them in boiling water
first. Simply wash and dry the peppers, remove the stems and seeds and chop as
desired. Pack into freezer bags, containers or canning jars. Be sure to label
and date each package. The peppers will keep in your freezer for 3 to 6 months.
When a cooked dish calls for diced peppers, you can use them directly from the
freezer.
??? Don't own a garlic press? No problem??”most grocery stores carry minced garlic
in jars. You'll love the convenience...just open the jar and scoop out the
minced garlic. Half a teaspoon is equal to one clove. You can also use 1/8
teaspoon garlic powder in place of one garlic clove.
Help make us NUMBER ONE !
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.
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 !
56364/86509_HouseworkMakesYouUgly.jpg
rkMakesYouUgly.jpg">
Understanding Women!!!
Shared by Pam, OH
A woman over 40 will not lay next to you in bed and ask, "What are you
thinking?" She doesn't care what you think. If a woman over 40 doesn't want to
watch the game, she doesn't sit around whining about it. She does something she
wants to do. And, it's usually something more interesting.
A woman over 40 knows herself well enough to be assured in who she is, what she
is, what she wants and from whom. Few women past the age of 40 give a darn what
you might think about her, or what she's doing.
Women over 40 are dignified. They seldom have a screaming match with you at the
opera or in the middle of an expensive restaurant. Of course, if you deserve it,
they won't hesitate to shoot you, if they think they can get away with it.
Older women are generous with praise, often undeserved. They know what it's like
to be unappreciated.
A woman over 40 has the self-assurance to introduce you to her women friends. A
younger woman with a man will often ignore even her best friend because she
doesn't trust the guy with other women. Women over 40 couldn't care less if
you're attracted to her friends because she knows her friends won't betray her.
Women get psychic as they age. You never have to confess your sins to a woman
over 40. They always know.
A woman over 40 looks good wearing bright red lipstick. This is not true of
younger women or drag queens.
Once you get past a wrinkle or two, a woman over 40 is far sexier than her
younger counterpart.
Older women are forthright and honest.. They'll tell you right off if you are a
jerk or if you are acting like one! You don't ever have to wonder where you
stand with her.
Yes, we praise women over 40 for a multitude of reasons.
Unfortunately, it's not reciprocal. For every stunning, smart, well-coiffed hot
woman of 40+, there is a bald, paunchy relic in yellow pants making a fool of
himself with some 18-year-old waitress.
Blame
Shared by Jean, Syracuse, NY
If a woman burns her thighs on the hot coffee she was holding in her lap while
driving, she blames the restaurant.
If your teen-age son kills himself, you blame the rock 'n' roll music or
musician he liked.
If you smoke three packs a day for 40 years and die of lung cancer, your family
blames the tobacco company.
If your daughter gets pregnant by the football captain you blame the school for
poor sex education.
If your neighbor crashes into a tree while driving home drunk, you blame the
bartender.
If your cousin gets AIDS because the needle he used to shoot up with heroin was
dirty, you blame the government for not providing clean ones.
If your grandchildren are brats without manners, you blame television.
If your friend is shot by a deranged madman, you blame the gun manufacturer.
And if a crazed person breaks into the cockpit and tries to kill the pilots at
35,000 feet, and the passengers kill him instead, the mother of the deceased
blames the airline.
I must have lived too long to understand the world as it is anymore. So if I die
while my old, wrinkled ass is parked in front of this computer, I want you to
blame Bill Gates, OK?
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 !
OLIVE GARDEN PASTA E FAGIOLI
~Submitted by Anita, Battle Ground, WA
Ingredients:**
1 T. Olive Oil
1 (1/2 lb. Mild Italian Sausage) optional
2 (1) lb. Ground beef
12 oz. (1 med.) Onion; chopped
14 oz. (1 large) Carrots; slivered
14 oz. (2 stalks) Celery; diced
48 ( 28) oz. Tomatoes; canned, diced
2 C.(1 can) cooked Red Kidney beans
2 C (1 can) cooked White kidney beans (I used Light Red)
88 oz. (3 cans 14.5 oz,) Beef Broth (Plus 1 cup water and 1 t. beef base)
3 (1 ??) tsp. Oregano
2 1/2 (1 ??) tsp. Pepper
5 tsp.(2 ??) Parsley; (fresh chopped) (I used 1 tsp. Dried)
1 1/2 (3/4) tsp. Tabasco sauce
48 oz. (28 oz can) Spaghetti sauce (I used Hunts)
8 (4) oz. dry pasta Shell macaroni; or other pasta
Directions:
Saut?© beef in oil in large 10-qt. (6qt.) pot until beef starts to brown. Add
onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and
rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco,
spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and
carrots are tender, about 45 minutes.
Makes 9 qts. of soup!
**Quantities in (parenthesis) are for half of the recipe.
HAM-RICE SALAD
~Submitted by Barbara, Chula Vista, CA
1 (10 oz.) package frozen rice pilaf (I use the boxed)
1/4 cup mayonnaise or salad dressing
2 teaspoons vinegar
1/2 teaspoon curry powder
1 cup cubed fully cooked ham
1 medium apple, chopped (1 cup)
Lettuce
Advance preparation:
Cook rice pilaf according to package directions; cool. In mixing bowl stir
together mayonnaise or salad dressing, vinegar, and curry powder. Add cooked
rice pilaf, ham, and apple. Cover; refrigerate for 8 to 9 hours.
Before serving: Spoon chilled salad mixture on bed of lettuce.
Makes 4 servings.
APPLEBEE'S PICO DE GALLO
~Submitted by Judy, MI
Notes: This is a great summer relish to serve with chips, or even on a
hamburger.
INGREDIENTS:
3 large tomatoes diced,
1 large onion diced
2 Tbsp. diced Jalapenos,
1/2 cup fresh cilantro (diced)
2 tsp. Salt,
1/2 tsp. black pepper,
1/2 tsp. garlic powder
1 Tbsp. olive oil,
1 Tbsp. white vinegar
Preparation Instructions:
Mix all ingredients together in large container until well blended. Allow to sit
for at least 6 hours, it is better if allowed to sit overnight.
GINGERY CHICKEN AND BEAN SPROUT SAUT?‰
~Submitted by Larry Holmes, Ontario, Canada
1 pound boneless, skinless chicken
salt and pepper
2 tablespoons vegetable oil
?? cup thinly sliced carrots
?? cup each sliced sweet red and green peppers
3 cups bean sprouts
1 cup thinly sliced leeks
?? cup fresh gingerroot
2 tablespoons soy sauce
4 teaspoons wine vinegar
1 teaspoon cornstarch
1 tablespoons cold chicken stock or water
Cut chicken into 1-inch cubes; season with salt and pepper to taste. In large
skillet, heat oil over medium-high heat; saut?© chicken until lightly browned.
With slotted spoon, remove and set aside; keep warm.
In same skillet, saut?© carrots and red and green peppers for 2 minutes. Add bean
sprouts and leeks; saut?© for 45 seconds. Stir in gingerroot, soy sauce and
vinegar. Dissolve cornstarch in stock; stir into skillet. Add reserved chicken
and cook, stirring until sauce boils and thickens.
Makes about 4 servings.
TOURNEDOS ROSSINI
~Submitted by Ann, FL
1/4 cup butter
1 1/2 Tablespoons flour
1 cup beef stock
1/3 teaspoon pepper (about 5 peppercorns), crushed
1 bay leaf
1 allspice
1 clove
2 Tablespoons brandy
2 Tablespoons Burgundy
2 Tablespoons vegetable oil
4 filets mignon
1/2 pound pate of pork liver
Truffles, sliced
In a small saucepan melt butter and stir in flour. Brown. Stir in beef stock
until smooth. Add next seven ingredients and simmer 5 minutes. Remove bay leaf,
allspice, and clove. Grill filets to taste. To serve arrange a filet on a
serving plate, arrange a large slice pate on top. Garnish top with slices of
truffles. Pour hot sauce over all.
4 servings.
Source:
BRENNAN'S NEW ORLEANS COOKBOOK
Help make us NUMBER ONE !
Help make us NUMBER ONE !
CHICKEN SPINACH LINGUINE
~Submitted by Ann, Montreal, Quebec, Canada
Serves 2
2 boneless, skinless chicken breasts, cut into chunks
2 garlic cloves, minced
salt and pepper to taste
3 T. olive oil
1 t. dried oregano
2 T. fresh basil, chopped
2 T. coarsely chopped sun-dried tomatoes
2 T. pine nuts
1 t. nutmeg
1 bag fresh spinach leaves, washed and rinsed
1/4 c. chicken broth
2 T. white wine
2 c. heavy cream
1 c. parmesan cheese
4 c. cooked al dente linguine
In a bowl, marinade chicken chunks with garlic, salt, pepper, basil leaves,
oregano, sun-dried tomatoes, and olive oil. Cover and chill for 4 hours. Saut?©
in skillet till chicken is golden, add spinach, nutmeg and pine nuts, lower heat
and wilt spinach. Deglaze pan with wine and chicken broth. Bring to a boil, add
cream and Parmesan cheese, stirring till nice and thick and bubbly. Add linguine
and toss to coat well. Serve with salad and garlic bread.
Help make us NUMBER ONE !
CINNAMON STRIPS
Yield: 3 1/2 dozen strips
Great recipe when you want to make dessert or a sweet snack but the cupboard is
bare.
1 cup butter or margarine (softened)
1 cup sugar
1 egg yolk
2 cups flour
1 teaspoon cinnamon
1 egg white
1 tablespoon water
1/2 cup finely chopped walnuts
Preheat oven to 350. Cream butter and sugar until light and fluffy. Add egg yolk
to blend. Add flour and cinnamon. Mix until dough forms. Do not overmix. Lightly
grease 15x10-inch jelly roll pan. Press dough into pan. Mix egg white and water
until foamy. Brush over dough. Spread walnuts over entire surface. Bake 20-25
minutes, or until lightly golden. Cut into strips immediately and cool on wire
rack.
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
A to Z Recipes Theme Issues
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.
|
|
|
