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A to Z Recipes Newsletter
August 5, 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 happy Friday to you. We have some great stuff in today's
issue. Some folks we haven't heard from in a while joined in to make this a
terrific read for you. My thanks to everyone who helped make this issue
possible. Remember, it takes a team effort to make A to Z Recipes one of the most popular
recipes ezines anywhere. Personally, I think you guys do a great job!
Sunday is the first installment of the monthly theme of "30 Minutes or Less!"
recipes. We had a very good response and enough recipes for two big issues. The
current theme of "Sensational Salads" is moving right along. Have you
sent in yours yet? We're waiting!
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
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KEEP BELIEVING IN YOURSELF
Shared by Pat, Auburn, WA
There may be days when you get up in the morning and things aren't the way you
had hoped they would be. That's when you have to tell yourself that things will
get better. There are times when people disappoint you and let you down, but those
are the times when you must remind yourself to trust your own judgments and
opinions, to keep your life focused on believing in yourself and all that you
are capable of.
There will be challenges to face and changes to make in your life, and it is up
to you to accept them. Constantly keep yourself headed in the right direction
for you. It may not be easy at times, but in those times of struggle you will find a
stronger sense of who you are. So when the days come that are filled with
frustration and unexpected responsibilities, remember to believe in yourself and all you want your life to be, because the challenges and changes will only help you to
find the goals that you know are meant to come true for you.
~Author Unknown~
Help make us NUMBER ONE !
Do Your Own Pudding Mixes.....
Shared by Treva, Eastern TN
Vanilla Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1/2 tsp. nutmeg
1 tsp. salt
3 cups cornstarch
1/2 tsp. vanilla extract
Mix all except the vanilla, and store in an airtight container.
To prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly while
boiling. Cool, then add 1/2 tsp. vanilla extract.
Chocolate Pudding Mix
2 1/2 cups nonfat dry milk
5 cups sugar
3 cups cornstarch
1 tsp. salt
2 1/2 cups unsweetened cocoa
Mix and store in airtight container.
To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while
boiling. Cool, then serve.
Coconut Cream Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1 tsp. salt
3 cups cornstarch
1 1/2 cups shredded unsweetened coconut
1 tsp. coconut extract
Mix the extract and the shredded coconut in a small bowl until the extract is
absorbed. Add the coconut to the other ingredients and store in airtight
container.
To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while
boiling. Cool, then serve.
Butterscotch Pudding Mix
2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch
Mix and store in airtight container.
To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while
boiling. Cool, then serve.
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.
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Please send your request using this link. Tell us some basic
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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
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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
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*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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LIFE BEYOND FIFTY
Shared by Angelique, TX
Maybe it's true that life begins at fifty.
But everything else starts to
wear out, fall out, or spread out.
There are three signs of old age.
The first is your loss of memory,
the other two I forget.
You're getting old when
you don't care where your spouse goes,
just as long as you don't have to go along.
Middle age is when work is a lot less fun
and fun a lot more work.
Statistics show that at the age of seventy,
there are five women to every man.
Isn't that the darndest time for a guy to get those odds?
You know you're getting on in years
when the girls at the office start confiding in you.
Middle age is when it takes longer to rest than to get tired.
By the time a man is wise enough to watch his step,
he's too old to go anywhere.
Middle age is when
you have stopped growing at both ends,
and have begun to grow in the middle.
Of course I'm against sin;
I'm against anything that I'm too old to enjoy.
Billy Graham has described heaven as
a family reunion that never ends.
What must hell possibly be like?
Home videos of the same reunion?
A man has reached middle age
when he is cautioned to slow down by his doctor
instead of by the police.
Middle age is having a choice of two temptations
and choosing the one that will get you home earlier.
You know you're into middle age when
you realize that caution is the only thing
you care to exercise.
At my age, "getting a little action" means
I don't need to take a laxative.
Don't worry about avoiding temptation.
As you grow older, it will avoid you.
The aging process could be slowed down
if it had to work its way through Congress.
You're getting old when
getting lucky means
you find your car in the parking lot.
You're getting old when
you're sitting in a rocker
and you can't get it started.
You're getting old when
your wife gives up sex for Lent,
and you don't know until the 4th of July.
You're getting old when
you wake up with that morning-after feeling,
and you didn't do anything the night before.
The cardiologist's diet:
if it tastes good, spit it out.
Doctor to patient: I have good news and bad news:
the good news is that you are not a hypochondriac.
It's hard to be nostalgic
when you can't remember anything.
You know you're getting old when
you stop buying green bananas.
Last Will and Testament:
Being of sound mind, I spent all my money.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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MOLASSES SCONES
~Submitted by Ann, FL
Once you master baking powder biscuits, these are no trouble at all. Southern
cooks would replace the butter with 3 Tablespoons lard.
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1/4 cup butter
2/3 cup buttermilk, approximately
1 Tbsp molasses
In bowl, stir first 4 ingredients together & cut butter in. Combine buttermilk &
molasses, & stir in. Knead lightly until mixture holds together. Pat to 1/2"
thickness on floured board and cut triangles measuring about 2 1/2" on all sides.
Bake on greased baking sheet in preheated, hot 425 F oven until browned, about
12 minutes. Serve hot with butter. Makes about 12 scones which may be frozen.
Source: Damnyankee in a Southern Kitchen, A Revival Feast by Helen Worth, 1973
YUGOSLAV CARROT CAKE
~Submitted by Barbara, Chula Vista, CA
4 eggs separated
1 1/2 cups sugar
1 cup grated carrots
1 cup minced walnuts
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/8 teaspoon salt
1 cup oil
2 1/2 tablespoons hot water
1/2 teaspoon baking soda
Cream Cheese Filling**See below
1/2 cup strawberry, apricot, OR raspberry jam
1 cup whipping cream, whipped
Powdered sugar
Cream together egg yolks and 1 cup sugar until light. Stir in carrots, nuts,
flour, baking powder, nutmeg, cinnamon, vanilla, salt, and oil.
Mix together hot water and soda and stir into flour mixture. Beat egg whites
until foamy and gradually add remaining sugar. Beat until stiff and glossy. Fold
egg white mixture into flour mixture. Turn into greased 13 x 9 inch pan lined
with greased wax paper and bake at 350 degrees 45 minutes, or until cake tests
done. Cool. Remove from pan, pull off paper, and slice cake in halves
horizontally. Cover one half with Cream Cheese Filling, then cover cream cheese
with jam. Top with remaining half and frost entire cake with whipped cream
sweetened to taste with powdered sugar.
CREAM CHEESE FILLING
1 (8 ounce) package cream cheese
1/2 cup sugar
Soften cream cheese and gradually beat in sugar until smooth and fluffy.
CROCK POT BBQ CHICKEN
~Submitted by Treva, Eastern TN
1 fryer chicken, cut into 8 pieces OR 4 to 6 breasts halves
1 can (6 oz.) tomato paste
1/4 cup cider vinegar
1 TB brown sugar
Salt and pepper, to taste
Place chicken in crock pot/slow cooker.
Mix all other ingredients together, and pour over chicken.
Cook over LOW for at least 8 hours.
Serve over cooked rice, pasta, or use on sandwiches.
SAGE & MINT LAMB CHOPS ON PEA MASH
~Submitted by Larry Holmes, Ontario, Canada
Pea Mash:
2 large Yukon gold potatoes, peeled, chopped
2 cups frozen peas
?? cup milk
salt + pepper to taste
Chops:
8 lamb loin chops
2 tablespoons olive oil
2 tablespoons chopped sage leaves
salt + black pepper
?? cup white wine
1 tablespoon white wine vinegar
10 mint leaves, chopped
For Mash: boil potatoes in medium pot of salted water over high heat until
nearly cooked, 7 to 10 minutes. Add peas; cook 5 minutes. Drain. Transfer to
serving bowl. Add milk. Mash well. Season with salt and pepper. Cover; reserve.
Meanwhile, brush chops with 1 tablespoon olive oil. Rub both sides with sage,
salt and pepper. Heat remaining 1 tablespoon olive oil in large non-stick
skillet over medium-high heat. Cook chops 3 minutes per side. Discard fat from pan. Add wine,
vinegar and mint. Cover. Cook 1 minutes per side.
Serve chops on bed of mashed vegetables with pan juices poured over.
Makes 4 servings.
Source: www.australian-lamb.com
TACO PIE
~Submitted by Richard, Bradenton, FL
Richard sent this in response to a request in the
QT made by Charlie
in Mobile, AL.
Ingredients:
1 envelope taco seasoning
1 # ground beef
1 can diced green chilies
Minced onion to taste
Half an 8 oz. bag of corn chips
1 cup shredded Cheddar cheese
8 oz. sour cream
1 8 oz. jar mild taco sauce
Directions:
Pre-heat oven to 350
In 10" skillet, prepare taco mix to package directions. Add beef, chilies, and
onions.
Line a 9" pie plate with the corn chips.
Spoon beef mixture into pie plate; sprinkle with cheese. Spread sour cream over
cheese.
Bake 20 minutes.
In a small sauce pan, heat taco sauce until hot. Spoon sauce around the edges of
the pie
Serves 4
Source: Good Cook Book Club Flyer
Recipe from
Church Suppers, by Barbara Greenman
THE HEARTH 'N KETTLE'S ALMOND CRESCENTS
~Submitted by Judy, MI
1 lb., 10 oz. almond paste (marzipan)
Whites from 4 large eggs
1/4 c. sugar
8 oz. sliced almonds
4 oz. (or as needed) dark chocolate
In a mixing bowl, combine the almond paste and two of the egg whites, mixing
until smooth. Add the sugar and mix again until smooth. Add the remaining egg
whites and mix again until smooth.
Place the batter into a pastry bag with a large, round tip. Pipe the cookies in
crescent shapes onto a lightly greased cookie sheet. Sprinkle each one with
sliced almonds.
Bake at 350 degrees for about 10-12 minutes, or until golden brown.
When the cookies are cool, melt the chocolate in a microwave or in the top of a
double boiler. Dip half of each cookie into the chocolate. Let the chocolate
coating cool and harden before serving.
Makes about 2 dozen cookies.
Help make us NUMBER ONE !
ORANGE GLAZED TURKEY TENDERS
~Submitted by Jean, Syracuse, NY
2 teaspoons olive oil
1 pound turkey tenders
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup orange marmalade
2 tablespoons red wine vinegar
1 tablespoon peeled & grated fresh ginger
1 small navel orange cut into wedges
1 teaspoon parsley
1. In a non-stick skillet, heat oil on medium temperature until hot.
2. Place turkey tenders in skillet and sprinkle with salt and pepper.
3. Cook tenders until they are slightly browned on the outside and have lost the
pink color on the inside. This will take about 4 minutes on each side.
4. While tenders are cooking, mix marmalade, vinegar and ginger in a small bowl.
5. Add this mixture to the skillet containing the turkey heat to a boil. Upon
reaching the boiling point your delicious turkey entr?©e is ready for garnish.
6. Garnish with the orange wedges & parsley to serve.
Serves: 4
Each serving about 220 calories, 27g protein, 20g carbohydrate, 4g total fat (1g
saturated) 68mg cholesterol, 340mg sodium.
Optional: Serve with boiled small red potatoes.
Tip: Many grocers refer to turkey tenders as turkey cutlets or vice versa.
OATMEAL FRUIT BARS
~Submitted by Jean, Syracuse, NY
Source: American Institute of Cancer Research
Raisin & Date Filling:
1-1/2 cup raisins
1-1/2 cup chopped, pitted dates
3/4 cup orange juice
3/4 cup water
1 Tbsp grated orange zest
Non-stick vegetable cooking spray
Crust:
1/2 cup soft margarine, chilled
1/2 cup light brown sugar, firmly packed
1-1/2 cup unbleached all-purpose flour
1 tsp. cinnamon
1/2 tsp. baking soda
1-cup old-fashioned rolled oats
Prepare the filling: Combine the raisins, dates, orange juice and water in a
medium saucepan. Bring the mixture to a boil over medium heat, stirring
occasionally. Continue to boil, stirring for 10 minutes, until the mixture
thickens and becomes like a paste. Remove the saucepan from the heat and stir in
the orange zest. Let cool completely.
Preheat oven to 400F. Line a nonstick 13x9x2-inch baking pan with aluminum foil
and spray the foil with nonstick cooking spray. Prepare the crust: Mix the
margarine with the brown sugar in a medium size bowl until well blended. Beat in
the flour, baking soda and oats until the mixture is crumbly.
Press half the oat mixture into the prepared pan. Spread the filling in an even
layer over the oats. Sprinkle the remaining oat mixture over the filling and
press down lightly.
Bake the bars for 25 minutes, or until the top is golden. Cut into 40 bars while
still warm. Cool the bars completely and store them in an airtight container.
Yield: 40 Bars.
Per Bar: 93 Cal; 3g Fat; 18g Carb; 00mg Cholesterol; 48mg Sodium; 1g Fiber.
Exchanges: 1 Fruit; 1/2 Starch; 1/2 Fat.
Help make us NUMBER ONE !
HAM AND CHEESE OMELETTE
~Submitted by Robyn, Auckland, New Zealand
Serves 2
3 eggs
?? cup cream
Sea salt
20g butter
70g sliced leg ham
?? cup grated gruyere cheese
Preheat the oven to 200??C.
Whisk together the eggs, cream and salt.
Heat a medium non-stick frying pan over high heat. Add the butter and pour in
the egg mixture. Gently stir with a wooden spoon for 30 seconds.
Top with the ham and cheese and cook in the oven for 7 minutes or until egg is
set. Fold over to serve.
Help make us NUMBER ONE !
TIRAMISU CAKE
Serves 16
Active: 40 min/Total: 1 1/2 hr
Planning Tip: Can be completed up to 1 day ahead. Refrigerate covered.
1 box (18.25 oz) devil??™s food cake mix, prepared as box directs, substituting
coffee for the water
1/2 cup plus 2 Tbsp freshly made espresso or strong coffee
2 Tbsp coffee-flavored liqueur (such as Kahlua, optional)
2 tubs (8 oz) mascarpone cheese
1 cup heavy (whipping) cream
1/3 cup sugar
Garnish: unsweetened cocoa powder and coffee beans
1. Heat oven to 350?°F. Line a 13 x 9-in. baking pan with foil, letting foil
extend about 2 in. above pan at both ends. Coat foil with nonstick spray.
2. Spread cake batter in prepared pan. Bake as box directs. Cool completely in
pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top off cake
with a long serrated knife until flat. Holding foil ends, lift cake and return cake
to pan.
3. Mix 1/4 cup espresso and the liqueur in a small bowl; brush over top of cake.
4. Stir mascarpone and remaining espresso in a large bowl until blended. Beat
cream and sugar in a medium bowl on high speed until soft peaks form when
beaters are lifted. Fold into cheese mixture until smooth. Spread over cake, adding
swirls with back of a spoon.
5. Lightly dust cake with cocoa stirred through a strainer. Cut in squares; cut
squares diagonally in half. Garnish with coffee beans.
Per serving: 400 cal, 5 g pro, 32 g car, 1 g fiber, 28 g fat (14 g sat fat), 84
mg chol, 310 mg sod
Source:
Woman's Day Magazine
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Church Suppers
By Barbara Greenman
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