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A to Z Recipes Newsletter
July 31, 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
Publisher's Choice
Happy birthday to Phyllis W. of Georgetown, KY!!! Phyllis has been with a2z for about a year
and does sewing as a hobby in her semi-retirement. Of course, she loves to cook,
but finds she does less now that the kids and grandkids live away from home. So,
what better treat than recipes that 'serve two' for
Phyllis? I hope she and all of you will enjoy today's collection, as
well as other goodies to make you think and laugh.
Please drop by the A to Z Discussion Forum to send
Phyllis a personal wish.
We will announce the next Monthly Theme topic tomorrow. The current theme
issue will be posted next Sunday (the 7th) and will contain a wonderful
assortment of recipes that may be prepared in 30 minutes or less. We'll see you
here tomorrow!
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
Always Look on the Inside
Shared by Bette, CA
I remember reading a story once about a man who was exploring some caves by
the seashore. In one of the caves he found a canvas bag with a bunch of
hardened clay balls. It was like someone had rolled up some clay and left
them out in the sun to bake. They didn't look like much, but they intrigued
the man so he took the bag out of the cave with him.
As he strolled along the beach, to pass the time, he would throw the clay
balls one at a time out into the ocean as far as he could throw.
He thought little about it until he dropped one of the balls and it cracked
open on a rock. Inside was a beautiful, precious stone. Excited, the man
started breaking open the remaining clay balls. Each contained a similar
treasure. He found thousands of dollars worth of jewels in the 20 or so clay
balls he had left, then it struck him.
He had been on the beach a long time. He had thrown maybe 50 or 60 of the
clay balls with their hidden treasure into the ocean waves. Instead of
thousands of dollars in treasure, he could have had tens of thousands, but
he just threw it all away.
You know sometimes, it's like that with people. We look at someone, maybe
even ourselves, and we see the external clay vessel. It doesn't look like
much from the outside. It isn't always beautiful or sparkling, so we
discount it; we see that person as less important than someone more
beautiful or stylish or well known or wealthy.
But we have not taken the time to find the treasure hidden inside that
person by God. There is a treasure hidden in every one of us. The Bible says
we are fearfully and wonderfully made. I don't think he means just our
physical bodies. I think he means our spiritual selves, which are sometimes
hidden from others by the *earthen vessel*.
But if you take the time to get to know that person, and if you ask the
Father to show you that person the way He sees them, then the clay begins to
peel away and the brilliant gem begins to shine forth.
The glory of friendship is not the outstretched hand, nor the kindly smile,
nor the joy of companionship; it is the spiritual inspiration that comes to
one when he discovers that someone else believes in him and is willing to
trust him with his friendship.
Help make us NUMBER ONE !
COOKING HINTS
1. Instead of greasing a skillet before frying hamburgers, sprinkle salt in the
bottom of the skillet and the hamburgers will fry in their own grease.
2. A tablespoon of oil added to butter when frying keeps it from browning and
burning.
3. An apple, grated and added to flaked tuna makes a good tasting salad or
sandwich spread.
4. Leftover tea or coffee makes good ice cubes that will not dilute your drink.
5. Iced tea requires only half the amount of sugar if sweetened hot rather than
cold.
6. When making a pot of instant coffee, bring water to a boil, add instant
coffee and bring to a boil again until bubbles come to the top. Immediately
remove from
heat, and let stand for a few minutes before serving.
7. To keep lemons fresh for months, put a whole lemon in a sterilized canning
jar, cover with cold water and screw cover down tight. Not only will they stay
fresh
longer, but they will yield more juice than when you first bought them.
8. To make a nut crust, mix a cup of finely ground almonds, walnuts, pecans, or
Brazil nuts and 2 tablespoons sugar. Press mixture into pie pan, using the back
of a
spoon, and bake at 400 degrees for 8 minutes.
9. Slice leftover ham, meat loaf, or roast beef thin. Lightly butter bread, lay
meat generously on each sandwich. Wrap and freeze. To serve, dip frozen sandwich
in egg and milk mixture. Fry 4 minutes on each side. Serve piping hot.
10. Going to park for cook-out? Pack your charcoal briquettes in a cardboard egg
carton and tie shut. No mess and you can ignite carton and all at picnic site.
Help make us NUMBER ONE !
To be announced tomorrow!
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
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
cake.
Please send your request using this link. Tell us some basic
information:
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You may include anything else you would like to share such as:
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Your hobbies
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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.
Help make us NUMBER ONE !
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Red Skelton's Tips For A Happy Marriage
Shared by Ann, FL
1. Two times a week, we go to a nice restaurant, have a little beverage,
good food and companionship. She goes on Tuesdays, I go on Fridays.
2. We also sleep in separate beds. Hers is in California and mine is in
Texas.
3. I take my wife everywhere....but she keeps finding her way back.
4. I asked my wife where she wanted to go for our anniversary.
"Somewhere I haven't been in a long time!" she said. So I suggested
the kitchen.
5. We always hold hands. If I let go, she shops.
6. She has an electric blender, electric toaster and electric bread
maker. She said, "There are too many gadgets and no place to sit
down!" So I bought her an electric chair.
7. My wife told me the car wasn't running well because there was water
in the carburetor. I asked where the car was; she told me, "In the
lake."
8. She got a mud pack and looked great for two days. Then the mud fell
off.
9. She ran after the garbage truck, yelling, "Am I too late for the
garbage?" The driver said. "No, jump in!"
10. Remember: Marriage is the number one cause of divorce.
11. I married Miss Right. I just didn't know her first name was
Always.
12. I haven't spoken to my wife in 18 months. I don't like to
interrupt her.
13. The last fight was my fault though. My wife asked, "What's on the
TV?" I said, "Dust!"
Can't you just hear him say all of these? I love it! This was the good
old days when humor didn't have to start with a four letter word....just
clean and simple fun.
Vacuum Demonstration
Shared by Carol, NY
A little old lady answered a knock on the door one day, only to be confronted by
a well-dressed young man carrying a vacuum cleaner.
Good morning," said the young man. "If I could take a couple of minutes of your
time, I would like to demonstrate the very latest in high-powered vacuum
cleaners."
"Go away!" said the old lady. "I haven't got any money! I'M BROKE!!!"
And she proceeded to close the door. Quick as a flash, the young man wedged his
foot in the door and pushed it wide open.
"Don't be too hasty!" He said. "Not until you have at least seen my
demonstration." And with that, he emptied a bucket of horse manure onto her
hallway carpet.
"If this vacuum cleaner does not remove all traces of this horse manure from
your carpet, Madam, I will personally eat the remainder."
The old lady stepped back and said, "Well, I hope you've got a damned good
appetite, because they cut off my electricity this morning!!"
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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APRICOT-GLAZED PORK CHOPS
I doubled this recipe but used peach preserves*. Yummy! ~Maggie
2 sheets (12x18-inches each) Reynolds Wrap?® Release?® Non-Stick Foil
2 boneless pork chops (4 oz. each)
Seasoned salt and pepper
2/3 cup apricot preserves*
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1 package (16 oz.) frozen stir fry vegetables with broccoli, onion and bell
peppers
PREHEAT oven to 450?°F OR grill to medium-high.
CENTER one pork chop on each sheet of Reynolds Wrap Release Non-Stick Foil with
non-stick (dull) side toward food. Sprinkle with seasoned salt and pepper.
Combine apricot preserves, soy sauce and garlic powder. Spoon 1 tablespoon
mixture over each pork chop. Arrange vegetables beside pork chops; drizzle with
remaining sauce.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for
heat circulation inside. Repeat to make two packets.
BAKE 18 to 20 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in
covered grill until pork chops are no longer pink in center.
SERVING SUGGESTION: Serve with hot cooked rice, if desired.
Number of Servings: 2
Nutrition Information: calories 558
grams fat 13
% calories from fat 21
milligrams cholesterol 73
milligrams sodium 831
grams carbohydrates 82
grams fiber 6
grams protein 30
Source: Reynolds Wrap?®
SHRIMP SCAMPI
Makes 2 servings
6 Tablespoons butter or margarine
1 Table spoon minced green onion
1 Tablespoon olive oil or salad oil
4 - 5 cloves minced garlic
2 teaspoons lemon juice
1/4 teaspoon salt
about 3/4 pounds of medium sized shrimp, shelled and deveined
1/4 teaspoon grated lemon peel
2 Tablespoons minced parsley
Melt butter in a wide frying pan over medium heat. Stir in onion, oil, garlic,
lemon juice, and salt; cook until bubbly. Add shrimp to pan and cook, stirring
occasionally, until shrimp turn pink (about 5 minutes). Stir in lemon peel, &
parsley; turn in to serving dish.
ZESTY FILET MIGNON
Serves 2
2 (4-6 oz.) boneless beef filet mignon steaks or 1/2 lb. beef top sirloin, cut
in half
1/2 tsp. seasoned salt
2 tbsp. chopped fresh parsley
2 tbsp. creamy horseradish sauce
2 tbsp. mayonnaise
2 tsp. spicy-hot mustard
Grill directions: Heat grill. Sprinkle steaks with seasoned salt. In small bowl,
combine remaining ingredients; blend well.
When ready to grill, place steaks on gas grill over med. heat or on charcoal
grill 4 to 6 inches from coals. Cook 8-10 min. or until of desired doneness,
turning once.
Spread top of steaks with horseradish mixture. Cook an additional 1-2 min. or
until topping is hot.
Broiler directions:
Prepare steaks and horseradish mixture as directed above. Place steaks on
broiler pan. Broil 4-6 inches from heat for 8-10 min. or until of desired
doneness, turning once. Spread top of steaks with horseradish mixture. Cool an
additional 1-2 min. or until topping is bubbly.
Source: Pillsbury Cooking For Two
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TORTELLINI WITH PROSCIUTTO AND PEAS
2 servings
12 ounces cheese tortellini
1/4 cup water, reserved from cooking pasta
2 tablespoons butter
2 garlic cloves, minced
1/4 lb prosciutto, sliced into thin strips
1 cup heavy cream
1 pinch nutmeg, freshly grated
1/4 cup parmesan cheese, freshly grated
3/4 cup frozen baby peas, thawed
salt and pepper
Cook tortellini according to package directions.
Melt butter in skillet and cook garlic for 1 minute.
Add Prosciutto and cook for 2 minutes.
Add heavy cream and bring to a simmer.
Add nutmeg and simmer until cream is thickened and reduced by half.
Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat.
Season to taste with salt and freshly ground black pepper. Serve and enjoy!
BASIL CHICKEN
2 sheets (12x18-inches each) Reynolds Wrap?® Everyday?® Heavy Duty Aluminum Foil
2 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon peel
1 teaspoon dried basil
1/4 teaspoon salt
1 medium yellow squash, sliced
1/2 medium red bell pepper, cut in rings
Freshly ground pepper
PREHEAT oven to 450?°F or grill to medium-high.
CENTER one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy
Duty Aluminum Foil. Combine parsley, lemon peel, basil and salt; sprinkle over
chicken. Top with yellow squash and red pepper. Sprinkle chicken and vegetables
with pepper.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for
heat circulation inside. Repeat to make two packets.
BAKE 16 to 18 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in
covered grill.
Number of Servings:
Nutrition Information:
(Per Serving) calories 200
grams fat 4
% calories from fat 18
milligrams cholesterol 65
milligrams sodium 370
grams carbohydrates 8
grams fiber 3
grams protein 32
grams sugar 4
Source: Reynolds Wrap?®
HALIBUT FILLETS WITH HERBED BUTTER
2 halibut fillets
2 tablespoons butter
2 tablespoons finely chopped parsley or tarragon or dill (or other herb of your
choice)
Salt and pepper, to taste
1 teaspoon olive oil
Make little aluminum foil trays sized to fit each fillet. Wipe the bottom of
each tray with olive oil. Put the fillets ugly side up (skin side even if the
skin is now removed) on the trays.
Mix the butter with the chopped herbs thoroughly. Place 1 tablespoon of the
butter on the halibut. Broil for 4 minutes. Carefully turn each fillet over, not
spilling any of the melted herb butter. Broil for 4 more minutes.
Remove and plate, pouring the melted sauce over each fillet.
Help make us NUMBER ONE !
FRESH TOMATO AND CORN SALAD
2-3 servings
2 large fresh tomatoes (beefsteak are ideal) or 2 lbs cherry tomatoes
1 1/2 cups fresh corn or frozen corn, blanched and drained
8 fresh basil leaves
Balsamic vinegar
Extra virgin olive oil
Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil
leaves into small pieces.
Combine basil, tomato and corn in a bowl. Drizzle with balsamic vinegar and good
olive oil, to taste. Stir.
Let chill for 1 hour for flavor mix, or serve immediately for freshest
presentation. Stir before serving.
Nutrition Facts
Calculated for 1 serving
Recipe makes 2-3 servings
Calories 138
Calories from Fat 17 (12%)
Amount Per Serving %RDA
Total Fat 2.0g 3%
Saturated Fat 0.3g 1%
Polyunsat. Fat 0.9g
Monounsat. Fat 0.5g
Cholesterol 0mg 0%
Sodium 33mg 1%
Potassium 725mg 20%
Total Carbohydrate 30.5g 10%
Dietary Fiber 5.2g 20%
Protein 5.3g 10%
Vitamin A 1211mcg 24%
Vitamin B6 0.2mg 10%
Vitamin B12 0.0mcg 0%
Vitamin C 42mg 71%
Vitamin E 0mcg 2%
Calcium 14mg 1%
Magnesium 64mg 16%
Iron 1mg 8%
SHRIMP-STUDDED CABBAGE SALAD
Serves 2 main course salads (plus leftovers)
4 cups water
1 pound unpeeled, fresh medium shrimp
2 1/4 cups finely shredded cabbage
1/2 cup shredded carrots
1/2 cup seeded, chopped tomatoes
1/4 cup sliced green onions
1 (8-ounce) can water chestnuts, drained and chopped
1/3 to 1/2 cup fat-free mayonnaise
1/4 cup lemon juice
1/4 teaspoon cayenne pepper (optional)
Salt and freshly ground pepper to taste
Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse
with cold water. Peel, devein and coarsely chop shrimp.
Combine shrimp, cabbage, carrots, tomatoes, green onions and water chestnuts in
a large bowl; toss gently. Set aside.
Combine remaining ingredients in a small bowl; mixing well. Add mayonnaise
mixture to shrimp mixture; toss gently to combine.
Help make us NUMBER ONE !
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Butter.jpg">
PAN-SEARED PRIME RIB WITH CHIPOTLE BUTTER
2 fully-cooked beef prime rib slices, 3/4 to 1 inch thick (8 to 10 ounces each)*
1 tablespoon butter
Chipotle Butter:
1/2 stick butter, softened
2 teaspoons minced shallots
1 teaspoon minced fresh cilantro
1 teaspoon minced chipotle peppers in adobo sauce
1 teaspoon fresh lime juice
1/4 teaspoon salt
Combine chipotle butter ingredients in small mixer bowl; beat until light and
fluffy.
Heat 1 tablespoon butter in large nonstick skillet over medium-high heat until
hot. Place beef rib slices in skillet; sear 4 to 5 minutes or until lightly
browned and heated through, turning once. Remove; keep warm.
Top beef slices with chipotle butter, as desired.
Makes 2 servings.
*I used leftover porterhouse steaks. ~Maggie
Source: The Beef Industry Council
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Not cooking for an army any more?
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ZZZZZ_.jpg">
Small-Batch Baking
by Debby Maugans Nakos
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ZZZZZ_.jpg">
Cooking for Two
by Better Homes and Gardens Editors
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ZZZZZ_.jpg">
Healthy Cooking for Singles & Doubles
by Eleanor Brown
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