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A to Z Recipes Newsletter
July 25, 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
We have a Birthday Baby! Edna from Decatur, IL
is celebrating her special day today. Edna,
my friend, you are almost MY age, LOL. I know you've had some trying
times this past year or so but better days are ahead.
Edna has been with a2z for a long time and is a delightful person.
I've gathered a few recipes from a2z'ers that I believe everyone will enjoy.
Please drop by the A to Z Discussion Forum to send
Edna a personal wish.
Don't forget! Our monthly theme of 30 Minutes or Less! recipes ends this
week. Make sure you get your recipes in to me (using the special link found in
the Monthly Theme section) no later than Friday. I am hoping for a great
theme issue for Sunday, August 7th.
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
Dust If You Must
Shared by Jim D., WA
I'VE BEEN SAYING THIS FOR YEARS!!!!!!
Remember...a layer of dust protects the Wood beneath it.
Dusting
"A house becomes a home when you can write "I love you" on the furniture."
I can't tell you how many countless hours that I have spent CLEANING!
I used to spend at least 8 hours every weekend making sure things were just
perfect - "in case someone came over".
Then I realized one day that no-one came over; they were all out living life and
having fun!
Now, when people visit, I find no need to explain the "condition" of my home.
They are more interested in hearing about the things I've been doing while I was
away living life and having fun. If you haven't figured this out yet, please
heed this advice.
Life is short. Enjoy it! Dust if you must.......
but wouldn't it be better to
paint a picture or write a letter,
bake cookies or a cake
or
plant a seed, ponder the difference between want and need?
Dust if you must, but there's not much time, with rivers to swim and mountains
to climb, music to hear and books to read, friends to cherish and life to lead.
Dust if you must, but the world's out there
with the sun in your eyes, the wind in your hair, a flutter of snow, a shower of
rain. This day will not come around, again.
Dust if you must, but bear in mind, old age will come and it's not kind.
And when you go - and go you must - you, yourself will make more dust!
Share this with all the wonderful friends in your life. I JUST DID.
It's not what you gather, but what you scatter that tells what kind of life you
have lived.
Help make us NUMBER ONE !
New Uses for Everyday Things
Shared by Jean, Syracuse, NY
USE DRYER SHEETS TO:
1. Freshen smelly shoes. Insert a dryer sheet into the offending pair and let
sit overnight.
2. Remove static from clothing, hair, TV screens, and computer monitors. Wipe
the surface with a sheet.
3. Clean pet hair from the floor or furniture. Rub a dryer sheet over the spot
where Fluffy left her fur.
4. Replace a sachet. Keep a dresser drawer smelling fresh and clean by placing a
dryer sheet on the bottom of it.
5. Loosen caked-on food from a pan. Place a fresh sheet in the bottom of a dirty
pan, fill with lukewarm tap water, and let sit in the sink overnight. The pan
will be easier to clean in the morning.
6. Tackle suitcase and gym-bag odors. Place a dryer sheet in your suitcase or
gym bag so your clean clothes won't take on the odors of the dirty ones.
7. Prevent old books from smelling musty when in storage. Stick a dryer sheet
between the pages of your beloved copy of Pride and Prejudice.
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.
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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 !
![]()
An Oldie But A Goodie...
Shared by Aafrin, Pune, India
Man's life full of tension I'm sure this will resonate in more than one
household....
A wife was making a breakfast of fried eggs for her husband.
Suddenly her husband burst into the kitchen.
"Careful . CAREFUL! Put in some more butter! Oh my GOD!
You're cooking too many at once. TOO MANY! Turn them! TURN THEM NOW! We need
more butter. Oh my GOD!
WHERE are we going to get MORE BUTTER? They're going to STICK!
Careful ... CAREFUL! I said be CAREFUL! You NEVER listen to me when you're
cooking! Never! Turn them! Hurry up! Are you CRAZY?
Have you LOST your mind? Don't forget to salt them. You know you always forget
to salt them. Use the salt. USE THE SALT! THE SALT!"
The wife stared at him. "What's wrong with you? You think I don't know how to
fry a couple of eggs?"
The husband calmly replied, "I wanted to show you what it feels like when I'm
driving".
DOWN AT THE RETIREMENT CENTER
Shared by Judy, MI
80-year old Bessie bursts into the rec room at the retirement home. She holds
her clenched fist in the air and announces, "Anyone who can guess what's in my
hand can have their way with me tonight!!"
An elderly gentleman in the rear shouts out, "An elephant?"
Bessie thinks a minute and says, "Close enough."
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 !
MEXICAN CHICKEN
~Submitted by Charlie, Mobile, AL
Ingredients:
2 cups cooked shredded chicken (your choice of pieces)
1 can Original Rotel tomatoes
8 ounces Velveeta cheese
3 1/2 cups Doritos (Cheesier Nachos)
4 ounces shredded cheddar cheese
2 cans cream of chicken soup
1 cup chicken broth
1 onion
salt and pepper to taste
Directions for chicken:
Remove skin from chicken, rinse and place in large pot with enough water to
cover well.
Peel and slice onion into 1/2 slices and put in pot with chicken. Salt and
pepper to taste. Bring to boil and cook until chicken separates easily from bone
(about 30 minutes). Reserve 1 cup of the chicken broth.
Remove chicken to plate to cool until it can be handled. When cool enough,
remove meat from bones. With two forks, shred chicken.
Directions for sauce:
In 2 quart saucepan combine soup, Rotel tomatoes, Velveeta (cut in small
pieces), and chicken broth. Heat until Velveeta is melted using medium heat and
stirring frequently.
Directions for assembly and cooking:.
Place Doritos in an ungreased 13X9X2 baking dish. (make certain all space in
bottom is covered - use more Doritos if needed) Sprinkle shredded chicken on top
of Doritos. Pour 3/4 of the sauce over chips and chicken (Be careful not to get
really soupy)
Cover with foil and bake at 350 degrees for 30 minutes, checking after 25
minutes. (Casserole will be bubbly when ready.) Remove from oven, remove foil
and sprinkle cheddar cheese over top. Put dish back in oven, uncovered and bake
5 minutes or until cheese is melted.
Remove from oven and let stand 10-15 minutes before serving.
Tip: Leftover sauce makes an excellent dip just as it is.
CHEESECAKE FRUIT PIE
~Submitted by Barbara, Chula Vista, CA
1 graham cracker crust
2 cups tiny marshmallows OR 20 large marshmallows
2 tablespoons milk
1 cup dairy sour cream
1 3-ounce package cream cheese, softened
1 teaspoon vanilla
Dash salt
1 17-ounce can fruit cocktail, drained
In heavy saucepan heat marshmallows and milk over low heat till marshmallows are
melted, stirring frequently. Cool about 10 minutes. In mixer bowl beat sour
cream, softened cream cheese, vanilla and salt with electric mixer till smooth.
Stir in marshmallow mixture and drained fruit cocktail. Turn into baked crumb
crust.
Chill several hours or overnight till set. Cover; chill to store.
TOURNEDOS ROYAL
~Submitted by Ann, FL
1/4 cup butter
1/2 cup chopped onion
1/4 cup bread crumbs
1 teaspoon paprika
1 teaspoon capers
1 teaspoon chopped truffles
Pinch powdered thyme
1 cup sweetbreads, parboiled and chopped fine
4 artichoke cups
1/4 cup B?©arnaise sauce [see below]
4 filets mignon (12 to 14 ounces each)
In a small skillet melt butter and saut?© onion, bread crumbs, paprika, capers,
truffles and thyme until done. Add sweetbreads and heat through. Remove pan from
heat. Divide mixtures into 4 portions and roll into balls. Place each ball in an
artichoke heart. While this is cooking, season filets and grill to taste. Place
each filet on a serving plate. Pour about 1 Tablespoon B?©arnaise Sauce over
filet and place stuffed artichoke heart on top.
4 servings.
B?‰ARNAISE SAUCE
4 egg yolks
Juice of 1 lemon
2 cups melted butter
Salt and pepper
2 Tablespoons capers
1/4 cup chopped parsley
1 Tablespoon tarragon vinegar
In top half of boiler, beat egg yolks and lemon juice. Cook slowly in double
boiler over very low heat, never allowing water in bottom pan to come to a boil.
Slowly add melted butter to above mixture, stirring constantly with a wooden
spoon. Add salt, pepper (to taste), capers, parsley and vinegar. Stir to blend.
2 cups.
Source:
BRENNAN'S NEW ORLEANS COOKBOOK
CHOCOLATE VELVET PIE
~Submitted by Larry Holmes, Ontario, Canada
6 large eggs, separated
1 package (12 ounces) semi-sweet chocolate pieces
2 tablespoons instant coffee
?? cup sugar
1 ?? cups boiling hot milk
butter
graham cracker crumbs
1/8 teaspoon salt
1 envelope unflavored gelatin
?? cup dark or light rum
1 pint heavy cream (2 cups)
In blender put egg yolks, chocolate, coffee, sugar and milk. Cover. Blend until
smooth, scraping down sides with rubber spatula.
Grease 9-inch pie plate well with butter; dust bottom and sides with crumbs.
Heat oven to 400?°F. Beat egg whites with salt until stiff but not dry.
Pour 1 ?? cups ;chocolate mixture in bowl. Stir one quarter of beaten whites in
to lighten it. Fold in remaining whites gently until mostly mixed. Turn into pie
plate. Bake 5 minutes.
Reduce heat to 350?°F. Bake 25 minutes more or until center is firm. Cool on wire
rack, about 1 ?? hours.
Meanwhile, heat gelatin in rum, until dissolved. Stir into remaining chocolate
mixture. Leave at room temperature until shell is cooled.
In large bowl, stir chocolate mixture and heavy cream until blended. Beat with
electric mixture on high speed until fluffy and about doubled in volume. Chill
mixture until it mounds and holds its shape. Turn into shell. Chill until firm.
Garnish with chocolate curls.
SHRIMP PARADISE SALAD
~Submitted by Angelique, TX
Ingredients:
3/4 lb. cooked, peeled, and cleaned shrimp, fresh or frozen or 3 cans (4-1/2 - 5
oz. each) shrimp
1 pineapple
2 oranges
1 avocado
1 tbsp. orange juice
Shrimp Paradise Salad Dressing:
1/2 cup olive or salad oil
2 tbsp. each lemon juice, dry white wine
1 tsp. honey
1/2 tsp. each paprika, salt
Directions:
Thaw frozen shrimp or drain canned shrimp. Rinse canned shrimp with cold water.
Chill.
Cut pineapple in half lengthwise. Remove core and meat, reserving shell for
serving. Dice pineapple. Peel and section oranges, reserving juice. Cut avocado
in half lengthwise and remove seed. Peel and slice avocado. Sprinkle with orange
juice to prevent discoloration. Combine pineapple, oranges, and avocado.
Fill pineapple shells with fruit mixture. Arrange shrimp on top.
Shrimp Paradise Salad Dressing
Combine all ingredients and shake well. Chill.
Makes approximately 3/4 cup dressing.
LAMB TIKKA CURRY
~Submitted by Robyn, Auckland, New Zealand
Serves 4
20g butter
1 medium brown onion, sliced thinly
750g diced lamb shoulder
?? cup Tikka curry paste
can tomatoes or 375g tomato sauce
1 ?? cups water
salt and freshly ground black pepper
?? cup loosely packed coriander leaves
?? cup yoghurt
Chapatti (for serving, optional)
Melt the butter in a large saucepan; cook the onion, stirring, until soft. Add
the lamb; cook, stirring, for 5 minutes or until lamb is browned all over.
Stir in curry paste; cook 1 minute. Add tomatoes or tomato sauce and water;
bring to the boil. Reduce heat and simmer, covered, for 1 hour. Simmer,
uncovered for a further 30 minutes or until lamb is tender and sauce has
thickened slightly. Season to taste with salt and pepper.
Serve with coriander leaves, yoghurt and warmed chapatti, if desired.
Help make us NUMBER ONE !
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GRASSHOPPER ICE CREAM PIE
~Submitted by Jean, Syracuse, NY
This deceptively rich dessert offers a refreshing minty contrast to a grilled
dinner.
1 cup chocolate wafer crumbs (about 20 cookies; such as Nabisco's Famous
Chocolate Wafers)
2 tablespoons butter, melted
2 tablespoons 1% low-fat milk
1 (7-ounce) jar marshmallow creme
1/4 cup green cr??me de menthe
2 tablespoons white cr??me de cacao
1 (8-ounce) container frozen fat-free whipped topping, thawed
3 cups vanilla low-fat ice cream, softened
2 teaspoons chocolate syrup
Combine crumbs and butter in a small bowl; stir with a fork until moist. Press
into bottom of a 9-inch springform pan. Chill.
Combine milk and marshmallow creme in a microwave-safe bowl; microwave at
HIGH 1 minute, stirring once. Add cr??me de menthe, cr??me de cacao, and whipped
topping, stirring until blended. Spread ice cream into prepared pan; top with
marshmallow mixture. Freeze at least 6 hours. Drizzle with chocolate syrup
before serving.
CALORIES 234 (calories from fat 17%); FAT 4.4g ( SATFAT 2.2g, MONOFAT 1.1g,
POLYFAT 0.3g ); protein 2.4g; carbohydrate 40.6g; fiber 0.9g; cholesterol 9mg;
iron 0.4mg; sodium 139mg; calcium 54mg
Source: Cooking Light Magazine, MAY 2002
Help make us NUMBER ONE !
CHINESE CHICKEN NOODLE SOUP
~Submitted by Larry Holmes, Ontario, Canada
4 cups chicken stock
1 teaspoon minced gingerroot
1 clove garlic, minced
2 tablespoons light or medium soy sauce
3 tine egg noodle nests
1 ?? cups frozen Asian-style vegetable blend
1 cup chopped, leftover cooked chicken (optional)
2 green onions, sliced on the diagonal
Bring chicken stock to a boil in a deep pot set over medium-high heat. Add
gingerroot, garlic and soy sauce, and return to boil. Drop in noodles and stir
until noodles are no longer clumped. Boil for 5 minutes. Place vegetables in a
colander and run under cold water until all ice crystals are removed. Drain
well. Add to soup and bring to boil. Add chicken if using. Stir in green onions
and serve.
Makes 4 cups for 2 or 3 servings.
Help make us NUMBER ONE !
BACON-WRAPPED STUFFED DATES
Preparation Time: 20 minutes
Start to Finish Time: 30 minutes
Yield: about 38 pieces
These sweet and salty hors d??™oeuvres are easy, rich, and delicious. Plan for
about three pieces per person. This recipe serves 12.
1 10-ounce tub pitted dates, about 38 dates
8 ounces goat cheese, at room temperature
1/2 pound bacon, sliced crosswise and lengthwise into quarters
Wood toothpicks, to secure
Cut off tip at one end of each date, and use a small paring knife to open up the
hole. Using your fingers, stuff each hole with goat cheese (you can also use a
pastry bag). Meanwhile, microwave bacon for about 2 minutes, until partially
cooked, but not browned.
Once all the dates are stuffed, wrap each with a strip of bacon. Secure with a
wooden toothpick, or place, seam down, on a cookie sheet. Set broiler to low and
broil 3 minutes (if you don??™t have a low broiler setting, simply set sheet a
little further from the heat). Turn dates, then continue broiling 3 to 4 minutes
longer, or until browned. Drain on paper towel, cool for a few minutes, and
serve warm.
Source: I believe I got this from Bon App?©tit Magazine
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$14.99 !!!
This is a STEAL!
Steal me one, too!
Calphalon Commercial Nonstick 10-Inch International Griddle/Crepe Pan
What a perfect pan for breakfast and grilled sandwiches!
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