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A to Z Recipes Newsletter
August 12, 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 birthday babies! Happiest of birthday wishes go out to Patti in Michigan. Today is her special day and I chose a few goodies I thought she might like. Since she enjoys recipes with a Greek flair, Greek we go! Patti is a doll and has been a great pal and supporter of A to Z Recipes. And tomorrow is the special day for Rebecca in Chesapeake, Ohio. She has a hubby, 2 girls, a dog and 2 cats. Rebecca is looking for recipes for pet treats. I have included a few for her four-legged friends.
Please drop by the A to Z Discussion Forum to send
Patti and Rebecca a personal wish.
We'll see you here on Sunday for the last installment of our theme of 30 Minutes or Less recipes. Last week's had over 50 recipes in it, and I think this one will be another biggie. Have a great weekend!
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
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NAIL IN THE FENCE
Shared by Bette, CA
There once was a little boy who had a bad temper. His Father gave him a bag of nails and told him that every time he lost his temper, he must hammer a nail into the back of the fence. The first day the boy had driven 37 nails into the fence. Over the next few weeks, as he learned to control his anger, the number of nails hammered daily gradually dwindled down. He discovered it was easier to hold his temper than to drive those nails into the fence.
Finally the day came when the boy didn't lose his temper at all. He told his father about it and the father suggested that the boy now had to pull out one nail for each day that he was able to hold his temper.
The days passed and the young boy was finally able to tell his father that all the nails were gone. The father took his son by the hand and led him to the fence. He said, "You have done well, my son, but look at the holes in the fence. The fence will never be the same. When you say things in anger, they leave a scar just like this one. You can put a knife in a man and draw it out. It won't matter how many times you say I'm sorry, the wound is still there. " A verbal wound is as bad as a physical one.
Please forgive me if I have ever left a hole.
Help make us NUMBER ONE !
New Uses for Everyday Things
Shared by Jean, Syracuse, NY
Use newspaper to:
1. Deodorize food containers. Stuff a balled-up piece of newspaper into a lunch box or thermos, seal it, and let sit overnight.
2. Ripen tomatoes. Wrap them individually and leave them out at room temperature.
3. Pack delicate items. Wrap frames and figurines with several pieces of newspaper, then crumple the remaining sections to fill extra space in the box.
4. Wipe away tough streaks on glass. Use newspaper with cleaning fluid to clean mirrors and windows.
5. Preserve antique glass. Some older frames have finishes on the glass that can be damaged by cleaning solutions. Remove smudges by rubbing with newspaper dipped in a solution of one part white vinegar and one part warm water. Let air-dry.
6. Dry shoes. Place crumpled paper in them overnight.
7. Wrap gifts. Use the comics to wrap a child's birthday gift, or try the wedding announcements for an engagement gift.
8. Create a home for slushy snow boots. During the winter, keep a pile of newspaper near the entryway. When your little snowmen and -women come home, they can toss their winter wear onto the newspaper instead of creating puddles on the floor.
9. Prepare a garden. In the fall, mow a patch of lawn to make room for a dedicated bed. Cover it with four layers of newspaper, then a four-inch layer of shredded leaves or bark mulch. Hose it down. Come spring, the compost blanket will have smothered the grass roots, and the bed will be primed for planting.
10. Keep the refrigerator vegetable drawer dry and free of smells. Line the bottom with newspaper.
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
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
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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.
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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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YOU KNOW YOU ARE FROM MICHIGAN WHEN....
1.) You show people where you are from by pointing to a spot on the back of your left hand.
2.) You've never met any celebrities.
3.) "Vacation" means going to Cedar Point.
4.) At least one member of your family disowns you the week of the Michigan - Michigan State game.
5.) Half the change in your pocket is Canadian....eh?
6.) You drive 86 mph on the highway and pass on the right.
7.) Your idea of a traffic jam is 40 cars waiting to pass an orange barrel.
8.) You know how to play (and pronounced) Euchre.
9.) It's easy to get Vernor's ginger ale, Better Made chips, Sanders hot fudge sauce, and Faygo pop.
10.) You know how to pronounce "Mackinac."
11.) You've had to switch on the heat and the air conditioning in the same day.
12.) You bake with SODA and drink POP.
13.) The movie "Escanaba in Da Moonlight" wasn't funny. You consider it a documentary.
14.) Your little league game was snowed out.
15.) The word "thumb" has geographical rather than anatomical significance.
16.) Traveling coast-to-coast means driving from Port Huron to Muskegon.
17.) You measure distance in minutes.
18.) When giving directions, you refer to "A Michigan Left."
19.) You know that Kalamazoo not only exists, but isn't far from Hell.
20.) Your year has two seasons: Winter and Construction.
21.) Home Depot on any Saturday is busier than toy stores at Christmas.
22.) You know when it has rained because of the smell of worms.
23.) When owning a Japanese car was a hangin' offense in your hometown.
24.) You believe that "down south" means Toledo.
25.) Your idea of a seven-course meal is a six-pack of Stroh's and a bucket of smelt.
26.) You know that Big Mac is something that you drive over.
27.) You can see a car running in a parking lot with no one in it, no matter what time of the year.
28.) You end your sentences with a preposition; example: "Where's my coat at?"
29.) All the festivals across the state are named after a fruit, vegetable, grain, or animal.
30.) You think of the four major food groups as beef, pork, BBQ sauce, and beer.
31.) You carry jumper cables and snow chains in your trunk.
32.) You design your kids' Halloween costume to fit over a snowsuit.
33.) Driving in the winter is better because the pot-holes are filled with snow.
34.) Your favorite holidays are Christmas, Thanksgiving, and the opening of Deer Season, which you consider a National Holiday.
35.) You have 10 favorite recipes for venison.
36.) You learned to drive a boat before you could ride a bike.
37.) You owe more money on your snowmobile than your car.
38.) Your snowblower has more miles on it than your car.
39.) Shoveling the driveway constitutes a great upper body workout.
40.) You attend a formal event in your best clothing, finest jewelry, and snowmobile boots.
41.) The municipality buys a zamboni before a bus.
42.) You have experienced frostbite and sunburn in the same week.
43.) You define summer as three months of bad sledding.
44.) You think Alkaline batteries were named for a Tiger outfielder.
45.) You can Identify an Ohio accent.
46.) You know someone from Porch Yearn.
47.) Half the people you know say they are from Detroit yet you don't personally know anyone that actually lives in Detroit.
48.) The Big Mac Is something you drive across.
49.) You know what a "pastie" is.
50.) You have any idea who Bob Ufer was.
51.) Your snowmobile and fishing boat have big block Chevy engines.
A Real Loss...
I don't usually pass on news like this, but sometimes we need to pause and remember what life is about.
There was a great loss recently in the entertainment world. Larry LaPrise, the Detroit, Michigan native who wrote the song "Hokey Pokey," died last week at age 83.
It was especially difficult for the family.
They had trouble keeping him in the casket.
They'd put his left leg in and...well, you know the rest.
How to be an Ohioan
Shared by Pam, OH
After several decades of living in Ohio, I know how to be an Ohioan. While I was
learning, written guidelines would have been helpful. So I've written some to
assist others:
1. Know the State casserole. The State casserole consists of canned green beans,
Campbell's cream of mushroom soup and dried onions. You can safely take this
casserole to any social event and know that you will be accepted. In fact, Neil
Armstrong almost took this casserole to the moon in case he encountered alien
life there. NASA nixed the plan out of concern that the casserole would
overburden the Apollo rocket at lift-off.
2. Get used to food festivals. The Ohio General Assembly, in an effort to grow
bigger offensive linemen, passed legislation years ago requiring every
incorporated community to have at least one festival per year dedicated to food.
Thus, Sugarcreek honors Swiss cheese, Troy delights in Strawberries, Bucyrus has
a bratwurst celebration, Circleville has a pumpkin festival, Jackson has an
apple festival Deerfield has an apple butter festival, Rio Grande has the farm
festival, and Gahanna, seeking an edge over other towns, has recently introduced
the Triglyceride and Low-density Lipoprotein Festival. In addition to festivals,
each county has a fair. It is your duty as an Ohioan to attend these
festivals/fairs and at least buy an elephant ear.
3. Get to know the geography....Of Florida, I mean. I've run into Ohioans who
couldn't tell you where Toledo is but they know the exact distance from Fort
Myers to Bonita Springs. That's because all Ohioans go to Florida in the winter.
Or plan to when they retire. Or are related to retired Ohioans who have a place
in Sarasota. We consider Florida to be the Lower Peninsula of Ohio.
4. If you can't afford to spend the winter in Florida, use the state excuse,
which is that you stay here because you like the change of seasons. You'll be
lying, but that's OK. We've all done it.
5. Speaking of Ohio weather, wear layers or die. The thing to remember about
Ohio seasons is that they can occur at anytime. We have spring-like days in
January and wintry weekends in October. April is capable of providing a sampling
of all four seasons in a single 24-hour period. For these reasons, Ohio is the
Layering Capital of the World. Even layering, however, can pose danger...Golfers
have been known to dress for hypothermia and end up dead of heat stroke because
they couldn't strip off their layers of plaid fast enough on a changeable spring
morning.
6. Don't take Ohio place names literally. Upper Sandusky is below regular
Sandusky. Circleville is square. East Liverpool has no counterpart to the west.
Also, if a town has the same name as a foreign capital... Lima or Berlin or
Louisville, for example......you must not pronounce it that way lest you come
under suspicion as a spy. Hence, it's not LEE-ma as in Peru, but LYE-ma as in
bean, and it's BER-lin, not ber-LIN, like in Germany. Louisville in Ohio is
pronounced Looisville, not looeyville as in Kentucky.
7. Become mulch literate. Ohioans love mulch and appreciate its subtle
differences. Learn the difference between hardwood, cypress and pine bark at a
minimum. Researchers think the state affinity with mulch derives from its
relatively flat terrain. People have a subconscious need for topography, and
when it can't be supplied naturally, they are more likely to make little mulch
hillocks in their front yards.
8. In order to talk sports with obsessive fans in Ohio, you have to be
knowledgeable on three levels -- professional, college and high school. The
truly expert Ohio sports fan knows not only the name of the hotshot quarterback
at Sandusky High School, but also what college he's interested in, how much he
bench-presses, who he took to the prom and what he got on his biology quiz last
week.
9. Remember that Ohioans are never the first to embrace trends. When we do
embrace them, we do so with a Midwestern pragmatism. For example, if you see an
Ohioan with a nose ring, there's a good chance he's had it undercoated to guard
against rust.
10. The best way to sell something in Ohio is to attach the term "Amish" to it.
The product need not be genuinely Amish. This would explain the existence of
Amish moo shu pork.
I hope you found this guide to be useful. If it offends you, please let me know
and I will bring green bean casserole to your home to make amends.
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 !
BAKED FETA
Servings: 4
Ingredients:
1 lb Feta Cheese Slices
2-3 Cloves Garlic Crushed/Diced
1 A Little Olive Oil
1 Large Onion Sliced
1-2 Pinches Pepper To Taste
2-3 Pinches Salt To Taste
4 Large Tomatoes, sliced
Directions:
Cut feta into eight slices.
Slice tomatoes, crush and dice garlic.
Cut foil into four squares the size of a dinner plate.
Place a few slices of tomato on the foil, then some onion, then two slices of feta, pop on top some more tomato, sprinkle with garlic, salt and pepper and drizzle with olive oil.
Repeat the process with the other three foil squares and close to make scrunchy parcels.
Place them in a preheated oven of 200 F and cook for 20 minutes. When opening be extra careful as lots of hot steam will escape.
Serve with crusty bread or warmed pita.
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SOUVLAKI
2 lbs lean lamb, cut into 2 inch cubes
1 cup red wine
1/2 cup olive oil
1/4 cup fresh lemon juice
5 cloves garlic, minced
2 tbsp dried oregano
Salt and pepper to taste
8 bamboo skewers, soaked for 30 minutes
Tzatziki (recipes follows)
8 pita bread
3 Tbs olive oil
2 tomatoes, halved and sliced fine
1 onion, halved and sliced fine
1 cucumber, peeled and sliced fine
8 pita sized squares of waxed paper
Mix the wine, olive oil, lemon juice, garlic, oregano, salt and pepper in a small bowl. Place lamb in a large non-reactive bowl and pour the wine mixture over. Mix well until the lamb is well coated. Cover and leave in the refrigerator for 3 hours or, preferably, overnight.
Preheat the barbecue and lightly oil. Thread the lamb on to the skewers, reserving the marinade. Grill for about 10 minutes, basting with the remaining marinade and turning once.
Brush the pita with the remaining olive oil and place on the grill until warm and soft, about 1 minute. When the pita is ready, place it on a square of wax paper, put the lamb on it, add the remaining ingredients and roll in to a cone shape.
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TZATZIKI
The famous cucumber dip that goes with everything.
Servings: 6
Ingredients:
1 Cucumber
1 Pinch Dill diced/ to taste
4 Cloves Garlic pressed
2 Tablespoons Olive Oil
1 Pinch Pepper to taste
1 Pinch Salt to taste
1 Teaspoon Vinegar
2 Cups Yogurt Pressed with cheese cloth
Directions:
Grate the cucumber. Strain tightly using a cloth until very dry.
Mix in all other ingredients and serve.
This is excellent on broiled meats and on vegetable salads.
EASY GREEK STROMBOLI
Serves 6, or cut 3/4 inch slices for appetizer.
20 dinner rolls, thawed and warm
1 (10 oz.) pkg. frozen spinach
1 (3 oz.) pkg. cream cheese, softened
1/2 c. cottage cheese
1 egg
4 oz. crumbled Feta cheese
1/4 tsp. garlic powder
1 beaten egg
Sesame seeds
Knead rolls together to form a ball. (Rolls must be warm and bubbly to knead well); use a little flour to prevent sticking. Roll dough to form a 12 x 18 inch rectangle. Spread with softened cream cheese leaving a 1/2 inch margin around edges. Thaw spinach and squeeze out all the liquid by placing between four paper towels. Place in bowl and sprinkle with 4 ounces of Feta cheese. Blend cottage cheese, egg, spinach and garlic powder in blender. Spread blended mixture over cream cheese. Mark center of rectangle with knife. Roll the right 18 inch side to the center. Roll the left 18 inch side to the center. You will have a double roll. Turn over double roll and place rolled side down on greased cookie sheet. Smooth side should face up. Tuck under ends. Brush with beaten egg and sprinkle with
sesame seeds. Bake at 375 degrees for 30 to 35 minutes.
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HORIATIKI (GREEK SALAD)
Ingredients:
Four tomatoes, sliced in segments (must be hard, salad tomatoes)
One sliced onion
1/2 sliced cucumber
Some olive oil
Sliced f?©ta cheese (a white, salty cheese made with goats milk)
Salt, pepper and oregano seasoning
Mix the ingredients together and spread the oil over them. Sprinkle some salt, pepper and oregano.
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RIZOGALO (RICE MILK SWEET)
This is delicious and may be made at the start of dinner preparations to allow it to cool for serving.
Ingredients:
3/4 cup of rice
1 liter / 1 quart milk
1 rind of a lemon
10 tablespoons of sugar
Cinnamon powder
Put the rice in a large pot, add water and boil till very soft (should be fluffy and thick). The water should have almost evaporated.
Add the milk, the lemon rind and the sugar. Let boil at a setting which would not let the milk overflow. When it thickens, remove from stove. Pour in individual bowls and let cool. Sprinkle cinnamon and serve.
PET PALACE SPECIALS!
BAKED DOGGIE TREATS
2 meat stock cubes
1.5 Litres (48 fl oz) of milk or water
2kg (4 lb) whole wheat flour
165g (5 oz) oatmeal
55ml (2 fl oz) oil
vitamin powder
Dissolve the stock cubes in the milk or water. Mix together the flour, oatmeal
and oil. Add the flavored milk or water. Add the vitamin powder and work into a
stiff
consistency. Roll into small sausage shapes then bake on a greased tray in a
slow oven. These cookies can be flavored with extra chicken extract or liver
juice.
BACON BITES
3 cups whole wheat flour
1/2 cup milk
1 egg
1/4 cup bacon fat (or vegetable oil)
1 tsp. garlic powder
3 - 4 slices bacon, crumbled up
1/2 cup cold water
Mix ingredients together thoroughly. Roll out on a floured surface to 1/2 - 1/4"
thickness. Bake for 35-40 minutes in a 325 degree oven.
LOVE MY CAT
2 Eggs
1 T Milk
3 T Cottage cheese
2 T Finely chopped alfalfa sprouts
Mix all ingredients together. Pour into a hot pan with a tablespoon of vegetable
oil or butter. When brown at bottom, turn over and brown the other side. Chop
into pieces and serve.
LIVER TREATS
1 pound raw liver (any kind) blended into a paste
1 egg
1 cup flour
1/2 cup corn meal (or flour)
1/4 teaspoon oregano
1/4 teaspoon garlic powder
Mix well. Shape as desired and bake at 350 for 1/2 hour for chewy treats, longer
for crisper treats.
Help make us NUMBER ONE !
PILAFI
(Greek-style rice)
Makes 6 servings
2 cups long grain rice
3 1/2 cups chicken broth
1 chopped carrot
1 chopped onion
1 stalk chopped celery
chopped mushrooms (optional)
salt
paprika
Boil the rice following the normal cooking directions, but using the chicken broth instead of just water, and adding the vegetables and paprika. Cook according to package
directions.
Nutrition Facts
Calculated for 1 serving
Recipe makes 6 servings
Calories 259
Calories from Fat 11 (4%)
Amount Per Serving %RDA
Total Fat 1.3g 1%
Saturated Fat 0.3g 1%
Polyunsat. Fat 0.3g
Monounsat. Fat 0.5g
Cholesterol 0mg 0%
Sodium 458mg 19%
Potassium 272mg 7%
Total Carbohydrate 52.7g 17%
Dietary Fiber 1.5g 6%
Protein 7.6g 15%
Vitamin A 2868mcg 57%
Vitamin B6 0.2mg 7%
Vitamin B12 0.1mcg 2%
Vitamin C 2mg 4%
Vitamin E 0mcg 0%
Calcium 31mg 3%
Magnesium 20mg 5%
Iron 3mg 17%
FLEA HATER'S DOG BISCUITS
Source: MarthaStewart.com
Brewers yeast is a natural anti-flea remedy.
Makes about 5 dozen bone biscuits
1 cup flour
1/4 cup wheat germ
1/4 cup brewer??™s yeast (available at health-food stores)
1 teaspoon salt
1 tablespoon plus 1 1/2 teaspoons canola oil
1 clove garlic, chopped medium
1/2 cup chicken stock plus 3 tablespoons for basting
1. Heat oven to 400 degrees. Line a sheet pan with parchment paper. Mix flour,
wheat germ, brewer??™s yeast, and salt together in a medium bowl. In a mixing
bowl, combine oil and garlic. Alternately add 1/2 cup chicken stock and flour
mixture in 3 parts; mix until well combined. Knead about 2 minutes by hand on
floured surface; dough will be sticky.
2. On a lightly floured surface, roll dough out about 3/8 inch thick. Cut out
bone shapes; place on prepared baking sheet. Bake 10 minutes, rotate baking
sheet, and baste with remaining 3 tablespoons chicken stock. Bake 10 minutes
longer. Turn off oven, leaving oven door closed. Leave pan in oven for 1 1/2
hours longer.
Help make us NUMBER ONE !
GREEK-INSPIRED CHICKEN BREAST
Serves 1
It doesn't get any easier than this, Patti.
Ingredients:
1 Whole Chicken Breast boneless
1 Handful Feta Cheese
1/4 Cup Green Pepper
1 Slice Mozzarella Cheese
Directions:
Grill the chicken breast until done.
After that is done, melt the Mozzarella cheese on top of the chicken.
After it is melted place feta cheese, then the green peppers on top.
Serve on a bed on Greek-style rice.
Help make us NUMBER ONE !
SUPREME BAKLAVA
Medium Syrup (recipe follows)
4 cups finely chopped walnuts (about 1-1/4 lbs.)
1 Tbs. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 cup sugar
40 filo pastry sheets (about 2 lbs.)
1-1/2 cups unsalted butter, clarified, or margarine, melted
Prepare Medium Syrup. Set aside to cool. Preheat oven to 350F (175C). Lightly butter a 13" x 9" baking pan. Set aside. In a medium bowl, combine walnuts, cinnamon, allspice, nutmeg, cloves and sugar. Set aside. Stack filo pastry sheets on a flat surface. Trim to fit pan. Cover with plastic wrap to prevent drying out. Layer 12 filo sheets in baking pan, brushing each sheet with clarified butter or melted margarine. Spread 1 cup nut mixture over layered filo sheets. Top with 8 more filo sheets, brushing each with butter or margarine. Spread with 1 cup nut mixture. Layer 8 more filo sheets, brushing each with butter or margarine. Spread with remaining nut mixture. Top with 12 remaining filo sheets, brushing each with butter or margarine. Brush top sheet with remaining butter or margarine. Cutting
all the way through pastry, cut into 1-inch diamond shapes without removing from pan. Bake 30 minutes. Reduce heat to 200F (95C). Bake 30 minutes longer. Pour cooled syrup over warm pastry. Let stand several hours before serving.
Makes about 110 pieces.
MEDIUM SYRUP
3 cups sugar
1-1/2 cups water
2 Tbs. lemon juice
Combine all ingredients in a large, heavy saucepan. Bring to a boil, stirring frequently. Reduce heat. Once mixture boils and sugar is dissolved, do not stir or syrup may cloud or crystallize. Cook, uncovered, over medium-low heat until a candy thermometer registers 212 to 218F (100 to 102C). At this temperature, syrup dropped from a cold metal spoon will fall in a sheet. Remove from heat. Cool. Use immediately or refrigerate in a plastic container with lid. May be refrigerated up to 1 month.
Makes about 2 cups.
CHICKEN AND HONEY DOG BISCUITS
2 1/2 teaspoons dry yeast
1/4 cup lukewarm water
1 egg
3/4 cup chicken broth 1/4 cup honey
2 tablespoons minced garlic
3 cups whole wheat flour
1 cup cracked wheat
Directions:
Preheat oven to 325 ?° F (165 ?° C).
In a large bowl, dissolve yeast in water. Add egg, broth, honey, and garlic.
Gradually blend in the flour and cracked wheat. Add enough wheat flour to form a
stiff dough.
Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape
the dough into a ball and roll to 1/4-inch (6 mm) thick. Using bone-shaped
cookie cutters, cut out biscuits. Place on ungreased baking sheets, spacing them
about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut
additional biscuits.
Bake for 45 minutes. Let cool overnight. Makes several dozen biscuits that
freeze well.
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