|
A to Z Recipes Newsletter
August 1, 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 and welcome to the Monday edition of A to Z Recipes.
Today is August 1st; can you believe it? The summer is drawing to a close and
before you know it, it'll be snow season for many of you. I joke about the
weather here in Texas but it is really a great place to live. Don't get me
wrong, those pesky mosquitoes drive me up a wall. We are bombarded with them at home
as we have a creek that runs alongside our house. I was school shopping with the
kids this weekend and I noticed those buggers were the size of raisins! (Leave
it to me to relate an insect to food, lol.) They chased us from the car to
the front door! That's the quickest we've unloaded the car, too!
Besides being the first day of the month, today we are announcing our newest
monthly theme topic. Please drop by the Monthly Theme section to read
more about it and how you can participate in this very popular feature. We have
a great assortment of recipes that some of you sent in for the previous theme.
They will begin posting this Sunday, the 7th. I believe we will have enough
recipes for two issues, so the second one will post the following Sunday.
I hope you have a great week. We will be busy here with school preparations,
orientation, meet the teacher, etc. My kids will return to school on the 10th. I
believe I will miss them during the day. Not. LOL. Have a
wonderful day and join Linda here on Wednesday.
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
Church Marquees Spotted. . .
Shared by Don G., GA
"Don't ever give up! Moses was once a basket case."
"Prevent truth decay. Brush up on your Bible."
"The best vitamin for a Christian is B1."
"Under same management for over 2000 years."
"Soul food served here."
"Tithe if you love Jesus! Anyone can honk!"
"Beat the Christmas rush, come to church this Sunday!"
"Don't wait for the hearse to take you to church."
"Life has many choices, Eternity has two. What's yours?"
"Worry is interest paid on trouble before it is due."
"Wal-Mart isn't the only saving place!"
"Preach the gospel at all times. Use words if necessary."
"It's hard to stumble when you're down on your knees."
"What part of 'THOU SHALT NOT' don't you understand?"
"A clear conscience makes a soft pillow."
"The wages of sin is death. Repent before payday."
"Never give the devil a ride. He will always want to drive."
"Can't sleep? Try counting your blessings."
"Forbidden fruit creates many jams."
"Christians, keep the faith...but not from others!"
"Satan subtracts and divides. God adds and multiplies."
"If you don't want to reap the fruits of sin stay out of the devil's orchard."
"To belittle is to be little."
"Don't let the littleness in others bring out the littleness in you."
"God answers kneemail."
"Try Jesus. If you don't like Him, the devil will always take you back."
Help make us NUMBER ONE !
Margarine or Butter?
Shared by Lynn, Montreal, Canada
If you answered "butter," I've got some information that will make you glad you
did.
Last week an HSI member sent me an e-mail that had been forwarded multiple
times, but appears to have originated from L. Eugene Arnold, M.Ed., M.D.; a
Professor Emeritus of Psychiatry at Ohio State University. Here's what Dr.
Arnold writes:
"Do you know the difference between margarine and butter?
Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 grams compared to 5 grams.
Eating margarine can increase heart disease in women by 53% over eating the same
amount of butter, according to a recent Harvard Medical Study.
Eating butter increases the absorption of many other nutrients in other foods.
Butter has many nutritional benefits where margarine has a few only because they
are added!
For most people, butter tastes better than margarine and it can enhance the
flavors of other foods. (The best flavor claim margarine can make in ads is that
it tastes the same as butter.)
Butter has been around for centuries where margarine has been around for less
than 100 years.
"And now, for Margarine...
Very high in trans fatty acids.
Triple risk of coronary heart disease.
Increases total cholesterol and LDL (this is the bad cholesterol)
Lowers HDL cholesterol, (the good cholesterol).
Increases the risk of cancers by up to five fold.
Lowers quality of breast milk.
Decreases immune response.
Decreases insulin response.
"And here is the part that is very interesting! Margarine is but ONE MOLECULE
away from being PLASTIC. This fact alone was enough to have me avoiding
margarine for life and anything else that is hydrogenated (this means hydrogen
is added, changing the molecular structure of the substance).
"You can try this yourself: purchase a tub of margarine and leave it in your
garage or shaded area. Within a couple of days you will note a couple of things:
no flies, not even those pesky fruit flies will go near it (that should tell you
something) It does not rot or smell differently.
"Nothing will grow on it - not even those teeny weeny microorganisms will not
find a home to grow. Why? Because it is nearly plastic. Would you melt your
Tupperware and spread that on your toast?
Share This With Your Friends - (Butter them up.)
Additional info: Children who eat butter or drink whole milk with butterfat have
better resistance to infection.
P.S. This was not sponsored by the dairy industry.
I've heard some of these facts before, but some of them were new to me, so I
asked HSI Panelist Allan Spreen, M.D., for his take on the list, and he didn't
hesitate: "Absolutely true. The guy's read my book. In it, I call margarine
'plastic butter.' It's very, very bad stuff. I cheat and have to drink city
water sometimes. But I try never to do that with margarine."
The book that Dr. Spreen refers to is his "Nutritionally Incorrect: Why the
American Diet is Dangerous and How to Defend Yourself" (Woodland Publishing).
Plastic butter! Will you ever go within ten feet of margarine again?
From Maggie: I checked this out in Snopes so save your time! Here's a brand
breakdown:
Total Fat / Saturated / Polyunsaturated / Monounsaturated
Butter 11g (17%) / 7g (36%) / 0 / 0
I Can't Believe It's Not Butter 10g (15%) / 2g (10%) / 4.5g / 4.5g
I Can't Believe It's Not Butter Light 5g (8%) / 1g (5%) / 2.5g / 1.5g
Parkay 8g (13%) / 1.5g (8%) / 4g / 2g
Fleischmann's 9g (14%) / 1.5g (10%) / 4g / 3g
Blue Bonnet 7g (14%) / 1.5g (10%) / 3g / 2g
Imperial 7g (10%) / 1.5g (7%) / 3g / 1.5g
Country Crock (Shedd's Spread) 7g (10%) / 1.5g (7%) / 3g / 1.5g
Help make us NUMBER ONE !
Sensational Salads
Here's the scoop on the current theme:
Whether it's a concoction of fresh salad greens and your tasty homemade dressing, or a sumptuous mixture of seafood, not much pleases more people than a tasty salad. I love seafood salads, as well as those delicious fruit or pasta salads. And who can resist a plate of crisp lettuce mixed with fresh vegetables and a garlicky vinnaigrette? What is your secret recipe for a meal-sized or side salad? Is your potato salad a hit at family gatherings? How about a Waldorf salad using crisp, fresh fruits? Send us those family keepers for Sensational Salad recipes for all to share here at A to Z Recipes. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Sensational Salads
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 Sensational Salads has a deadline of August 26, 2005, and will be posted on September 4, 2005.
Please use this email link to submit a recipe for theme recipes: Sensational Salads
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 !
![]()
Shared by Aafrin, Pune, India
"May I take your order?" the waiter asked.
"Yes, how do you prepare your chickens?"
"Nothing special sir," he replied. "We just tell them straight out that they're
going to die."
Shared by Larry Holmes, Ontario, Canada
Dear Diary,
I had the toughest time of my life. First, I got angina pectoris and
then arteriosclerosis. Just as I was recovering from these, I got
tuberculosis, double pneumonia and phthisis. Then they gave me
hypodermics. Appendicitis was followed by tonsillectomy. These gave way
to aphasia and hypertrophic cirrhosis. I completely lost my memory for
a while. I know I had diabetes and acute ingestion, besides gastritis,
rheumatism, lumbago and neuritis. I don't know how I pulled through it.
It was the hardest spelling test I've ever had!
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 !
![]()
WATERMELON CAKE
~Submitted by Angelique, TX
Savor the sweetest slice of watermelon you'll ever eat! The chocolate seeds are
a melt-in-your-mouth prize.
1 box Betty Crocker?® SuperMoist?® white cake mix
Water, vegetable oil and egg whites called for in cake mix directions
1 package (0.13 oz) cherry or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker?® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans
1. Heat oven to 350?°F. Grease bottoms only of two 8- or 9-inch round pans with
shortening or cooking spray.
2. In large bowl, beat cake mix, water, oil, egg whites and drink mix with
electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping
bowl occasionally. Stir in 1/2 cup of the chocolate chips. Pour into pans.
3. Bake 27 to 32 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely, about 1 hour.
4. In small bowl, stir 1 cup frosting with 10 to 12 drops green food color. Stir
10 to 12 drops red food color into remaining frosting. Frost sides of cakes with
green frosting; press green jelly beans into frosting. Frost tops of cakes with
red frosting; press remaining 2 tablespoons chocolate chips into frosting for
seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on
tray. To serve, cut into wedges. Store loosely covered at room temperature.
High Altitude (3500-6500 ft):
Heat oven to 375?°F.
1 Serving: Calories 350 (Calories from Fat 130); Total Fat 14g (Saturated Fat
4g; Trans Fat 1/2g); Cholesterol 0mg; Sodium 260mg; Total Carbohydrate 52g
(Dietary Fiber 0g; Sugars 34g); Protein 2g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 6%
Exchanges: 1 Starch; 2 1/2 Fat
Carbohydrate Choices: Carbohydrate Choice 3 1/2
Source: Betty Crocker
CHICKEN-RASPBERRY SALAD
~Submitted by Barbara, Chula Vista, CA
1 (10 oz.) package frozen raspberries
water
1/3 cup sugar
1 envelope of unflavored gelatin
Dash of salt
1/2 cup cold water
3 tablespoons lemon juice.
1 cup small cantaloupe balls
1 1/2 cups cubed cooked chicken
1/2 cup diced celery
1/3 cup mayonnaise
2 tablespoons chopped sweet pickle
1/4 teaspoon salt
Advanced preparation:
Sieve one 10 ounce package frozen raspberries, thawed, by pushing through
strainer. Add enough water to make 1 cup liquid. In saucepan combine 1/3 cup
sugar, 1 envelope unflavored gelatin, and dash salt. Stir in raspberry mixture.
Heat and stir till gelatin dissolves. Stir in 1/2 cup cold water and 3
tablespoons lemon juice. Chill till partially set. Fold in 1 cup small
cantaloupe balls. Pour into 3 1/2 cup ring mold. Chill until firm. Combine 1 1/2
cups cubed cooked chicken, 1/2 cup diced celery, 1/3 cup mayonnaise, 2 tablespoons
chopped sweet pickle, and 1/4 teaspoon salt. Toss lightly. Cover, chill up to 24 hours.
Before serving:
Unmold gelatin and fill center with chicken mixture.
Serves 4.
HOUSE OF BLUE'S SPICY AFRICAN SOUP
~Submitted by Judy, MI
1 1/2 oz. olive oil
3 cloves garlic, minced
1 1/4 lbs. onions, chopped into 1/4-inch dice
3 stalks celery
2 lbs. chicken breast, diced
20 oz. stewed tomatoes, diced
1 1/2 T. chicken base
7 t. bulgur wheat
2 t. minced parsley
1 t. finely ground black pepper
2 t. kosher salt
1/4 t. ground cloves
1 cinnamon stick
3 bay leaves
1/4 t. cayenne pepper
1. Heat oil in 2-gallon stockpot on high heat. Add garlic, onions, celery and
chicken. Cook until chicken is done and vegetables are tender.
2. Add tomatoes, water and chicken base. Bring to a boil. Add everything else
except the parsley, salt and pepper.
3. Lower the temperature and simmer for 20 minutes until bulgur wheat thickens.
Add salt, pepper and chopped parsley. Remove from heat and serve.
Yield: 1.25 gallons or 20 servings
BRAISED PORK LOIN WITH APRICOTS
~Submitted by Larry Holmes, Ontario, Canada
1/3 cup red wine
1 tablespoon chopped fresh mint (or 1 teaspoon dried)
1 tablespoon honey
1 teaspoon dill seeds
?? teaspoon caraway seeds
?? teaspoon crushed peppercorns
?? cup raisins
2/3 cup dried apricots
1 cup warm water
1 ?? pounds pork loin
salt and pepper
?? cup vegetable oil
2/3 cup red wine vinegar
?? cup chopped shallots
3 stalks celery, diced
2 tomatoes, chopped
1 carrot, diced
bouquet garni*
1 cup chicken stock
Day before serving, mix together wine, mint, honey, dill seeds, caraway seeds
and peppercorns in small bowl; stir in raisins.
In separate bowl, cover apricots with warm water. Cover bowls and let stand at
room temperature overnight.
Season pork with salt and pepper to taste. In Dutch oven, heat oil over
medium-high heat; brown pork all over, about 5 minutes. Remove meat and set
aside; discard oil.
Pour vinegar into Dutch oven; cook over high heat for 3 minutes or until reduced
to 1 tablespoon. Return pork to pan and add shallots, celery, tomatoes, carrot,
bouquet garni and stock; simmer uncovered for 15 minutes. Cover and simmer for 1
hour longer.
Remove pork and set aside; discard bouquet garni. Strain liquid into bowl,
pressing down on vegetables to extract juices; return liquid to Dutch oven along
with pork. Add raisins and their soaking liquid. Drain apricots and add to pan.
Simmer, uncovered for about 25 minutes or until pork is tender and sauce
slightly thickened. Skim fat from sauce; season with salt and pepper to taste.
To serve, slice pork and spoon a little sauce over each serving. Pass remaining
sauce separately.
Makes about 4 servings.
Bouquet Garni: Tie 4 sprigs parsley, 1 bay leaf, and ?? teaspoon thyme in
cheesecloth bag.
QUICK ALMOND CAKE
~Submitted by Robyn, Auckland, New Zealand
2/3 cup (150g) caster sugar
100g marzipan, chopped
100g butter, softened
3 eggs
?? cup (75g) self-raising flour
Preheat oven to moderately slow (140??C/160??C fan-forced). Grease a deep, 20cm
round cake pan, line base with baking paper. Process 1/3 cup (75g) of caster
sugar with the marzipan until it resembles crumbs.
Beat butter and remaining 1/3 cup (75g) caster sugar in a small bowl with an
electric mixer until a light and fluffy consistency.
Add eggs, one at a time, beating until just combined between each addition. Beat
in marzipan mixture until it is just combined.
Stir in sifted flour, then spread mixture into prepared pan. Bake in a
moderately slow oven for about 45 minutes or until cooked when tested. Cover pan
loosely with foil if over-browning. Stand for 5 minutes before turning onto a
wire rack.
Serve warm or cooled. Dust with sifted icing sugar and serve with ice-cream or
thick cream, if desired.
Suitable to freeze. Not suitable to microwave.
Help make us NUMBER ONE !
ROSEMARY-ROASTED MASHED POTATOES
~Submitted by Jean, Syracuse, NY
Roasting the potatoes for these mashers mimics a grilled quality. If the
appetizer course goes long, just stir in a little hot water to revive the creamy
texture; the seasonings will remain just as robust.
8 cups baking potatoes, cut into 1-inch pieces (about 2 pounds)
1 tablespoon olive oil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
3/4 cup hot water
1/4 cup chopped green onion
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon garlic powder
1 (8-ounce) container low-fat sour cream
Preheat oven to 425?°.
Combine first 5 ingredients in a shallow roasting pan coated with cooking spray;
toss well to coat. Bake at 425?° for 30 minutes or until tender.
Combine water and remaining ingredients in a large bowl; add potato mixture.
Mash with a potato masher to desired consistency. Serve immediately.
CALORIES 231( calories from fat 26%); FAT 6.7g ( SATFAT 3.6g, MONOFAT 2g,
POLYFAT 0.3g ); protein 7.1g; carbohydrate 35.8g; fiber 2.5g; cholesterol 15mg;
iron 0.7mg; sodium 304mg; calcium 115mg;
Source: Cooking Light, MAY 2002
Help make us NUMBER ONE !
GROUND BEEF & SPINACH LASAGNA ROLLUPS FOR TWO
~Submitted by Jean, Syracuse, NY
1/2 lb. lean ground beef
1/4 cup chopped onion
1 (14 oz.) jar tomato pasta sauce
1 egg
3/4 cup ricotta cheese
2 Tbsp. grated Parmesan cheese
2 tsp. dried oregano
5 oz. (1-1/4 cups) shredded mozzarella cheese
4 (8x2-1/2 inch) frozen precooked lasagna noodles, thawed
1 cup fresh baby spinach leaves, washed, stems removed
In a medium skillet, cook ground beef and onion over medium-high heat until beef
is thoroughly cooked, stirring frequently; drain. Stir in 1/2 cup of the pasta
sauce. Remove skillet from heat. Spread 3 tablespoons of the remaining pasta
sauce in bottom of a greased 8-inch square (2-qt.) glass baking dish. Beat egg
in medium bowl. Add ricotta cheese, Parmesan cheese, oregano and 3/4 cup of the
mozzarella cheese; mix well. Spread 1/4 each of ricotta mixture, spinach leaves
and beef mixture over each lasagna noodle. Starting with short side, gently and
loosely roll each noodle; place seam-side-down over sauce in baking dish. Top
rollups with remaining sauce. Cover with foil. Bake @350 deg. for 30-40 minutes
or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/2
cup mozzarella cheese. Bake an additional 2-4 minutes or until cheese is melted.
Let stand for 5 minutes before serving.
Help make us NUMBER ONE !
58056/87936_WhiteChocChipOatmealCookies.jpg
pOatmealCookies.jpg">
WHITE CHOCOLATE CHIP OATMEAL COOKIES
Source:
Southern Living Our Readers' Top-Rated Recipes
(Borrowed from a friend who may never get it back, lol)
Prep Time: 15 minutes
Cook Time: 12 minutes per batch
1 cup butter or margarine, softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1-1/2 cups uncooked regular oats
2 cups (12 ounces) white chocolate morsels
1 cup coarsely chopped pecans
Beat butter at medium speed with an electric mixer until creamy; gradually add
sugars, beating well. Add eggs, one at a time, beating just until yellow
disappears after each addition. Stir in vanilla.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating
until blended. Stir in oats, morsels, and pecans. Drop by tablespoonfuls onto
greased baking sheets.
Bake at 350?? for 12 minutes. Cool on baking sheets 3 minutes; remove to wire
racks to cool completely.
Yield: About 5 dozen.
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.
|
|
|
