|
A to Z Recipes Newsletter
August 22, 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
Diabetic Choices
For Two
Publisher's Choice
Good morning and welcome to A to Z Recipes on this fine Monday. We have some special folks amongst you...
Happy 49th Anniversary to Lillian and Bill in Florida! You know, I serve as an example to my children for a long and happy
marriage. Oops! I forgot a word. Let me try again. You know, I serve as an bad example to my children for a long and happy marriage. Seriously, I have not
been much of an example for them. But, folks like Lillian and Bill are. My kids adore them and admire how happy that couple
is. I thank both of them not only for the fine example they have set for their kids (and mine!) but for being our friends. Today's issue is dedicated to them, and
contains recipes and other items especially for them. I hope you all enjoy it.
Please drop by the A to Z Discussion Forum and send
Lillian and Bill your wishes.
We'll be back here again on Wednesday when you'll have a wonderful issue, compliments of another one of my very best friends. Stay tuned!
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
How Do I Love Thee? Let Me Count The Ways
Elizabeth Barrett Browning (1806-1861)
How do I love thee? Let me count the ways.
I love thee to the depth and breadth and height
My soul can reach, when feeling out of sight
For the ends of Being and ideal Grace.
I love thee to the level of everyday's
Most quiet need, by sun and candle-light.
I love thee freely, as men strive for Right:
I love thee purely, as they turn from Praise.
I love thee with the passion put to use
In my old griefs, and with my childhood's faith.
I love thee with a love I seemed to lose
With my lost saints,--I love thee with the breath,
Smiles, tears, of all my life! --and if God choose,
I shall but love thee better after death.
Help make us NUMBER ONE !
Wedding Anniversary Gift Guide
This list of traditional and modern gifts for Wedding Anniversaries
includes alternatives in parentheses, but keep in mind that these are just
suggestions - the best idea is always to give a gift that's not just meaningful,
but useful as well, so if you know they are in need of furniture in their second
year of marriage, don't feel compelled to wait until their 17th anniversary to
get them that lovely coffee table.
Modern - Traditional
1st Clocks - Paper
2nd China - Cotton
3rd Crystal, Glass - Leather
4th Appliances - Linen (Silk)
5th Silverware / revisit Honeymoon location - Wood
6th Wood objects - Iron
7th Desk sets - Wool (Copper)
8th Linens, Lace - Bronze
9th Leather goods - Pottery (China)
10th Diamond / revisit Honeymoon location - Tin, Aluminum
11th Fashion jewelry - Steel
12th Pearls, Colored gems - Silk
13th Textiles, Furs - Lace
14th Gold jewelry - Ivory
15th Watches / revisit Honeymoon location - Crystal
16th Silver - holloware
17th Furniture
18th Porcelain
19th Bronze
20th Platinum / revisit Honeymoon location - China
21st Brass, Nickel
22nd Copper
23rd Silver plate
24th Musical instruments
25th Sterling silver / renewal of vows - Silver
26th Original pictures
27th Sculpture
28th Orchids
29th New furniture
30th Diamond / revisit Honeymoon location - Pearl
31st Timepieces
32nd Conveyances (e.g., automobiles)
33rd Amethyst
34th Opal
35th Jade / revisit Honeymoon location - Coral (Jade)
36th Bone china
37th Alabaster
38th Beryl, Tourmaline
39th Lace
40th Ruby / revisit Honeymoon location - Ruby
41st Land
42nd Improved real estate
43rd Travel
44th Groceries
45th Sapphire / revisit Honeymoon location - Sapphire
46th Original poetry tribute
47th Books
48th Optical goods (e.g., telescope, microscope)
49th Luxuries, any kind
50th Gold / renewal of vows - Gold
55th Emerald Emerald
60th Diamond Diamond
75th Diamond, Gold Diamonds, Gold
80th Diamond, Pearl
85th Diamond, Sapphire
90th Diamond, Emerald
95th Diamond, Ruby
100th 10-carat Diamond
This list was compiled by the librarians at the Chicago Public Library's
Information Center.
Sources:
Anderson, Charles. "The Exchange," RQ 25 (1985): 175.
The World Almanac and Books of Facts. Mahwah, New Jersey: World Almanac Books,
1997.
World Book Encyclopedia, 1997 ed., s.v. "wedding anniversary."
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 !
![]()
50th Anniversary
A man was celebrating his 80th birthday and his 50th wedding anniversary. A
reported asked, "Sir, how do you account for looking so fit?"
"Well," the old-timer told him, "when we got married, my wife and I made an
agreement that any time we saw an argument coming on, I would grab my hat and
walk three times around the block.
You'd be surprised what 50 years of outdoor exercise will do for your health!"
"That's Impossible!"
An 80-year-old man is having his annual check-up. The doctor asks him how he's
feeling.
"I've never been better!" he replies. "I've got an 18-year-old bride who's
pregnant and having my child! What do you think about that?"
The doctor considers this for a moment, then says, "Well, let me tell you a
story. I know a guy who's an avid hunter. He never misses a season. But one day
he's in a bit of a hurry and he accidentally grabs his umbrella instead of his
gun.
"So, he's in the woods, and suddenly a grizzly bear appears in front of him! He
raises up his umbrella, points it at the bear, and squeezes he handle. The bear
drops dead in front of him."
"That's impossible! Someone else must have shot that bear."
"Exactly."
Train
A man and a woman who have never met before find themselves in the same sleeping
carriage of a train.
After the initial embarrassment, they both manage to get to sleep, the woman on
the top bunk, the man on the lower.
In the middle of the night the woman leans over and says, "I'm sorry to bother
you, but I'm awfully cold and I was wondering if you could possibly pass me
another blanket."
The man leans out, with a glint in his eye, and says "I've got a better idea,
let's pretend we're married."
"Why not," giggles the woman.
"Good," he replies. "Get your own damn blanket."
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 !
CHICKEN BREASTS STUFFED WITH SPINACH & SUN-DRIED TOMATOES
4 cups (moderately packed) fresh spinach, coarsely chopped
2 to 3 tbsp sun-dried tomatoes in olive oil and Italian seasonings, drained and
julienned
1/3 c shredded reduced-fat mozzarella cheese
2 tbsp grated Parmesan cheese
4 5-oz. boneless, skinless chicken breast halves
1 tsp dried Italian seasoning
3/4 tsp garlic powder
1/4 tsp salt
1/2 tsp ground black pepper
1 tbsp extra virgin olive oil
1. Coat a large nonstick skillet with nonstick cooking spray. Add the spinach,
and cook over medium-high heat, 2 minutes, or until the spinach is wilted.
Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.
Set aside.
2. Cut a deep pocket into the thickest side of each piece of chicken, and stuff
a quarter of the spinach mixture into each pocket. Close by pressing flesh
together and securing with a wooden toothpick, if necessary. Combine the Italian
seasoning, garlic powder, salt and pepper, and sprinkles both sides of the
chicken pieces with some of the mixture.
3. Wipe out the skillet, add the olive oil, and preheat over medium-high heat.
Add the chicken, and cook for 2 minutes on each side, or until nicely browned.
Reduce heat to medium-low, cover and cook for about 8 minutes, turning
occasionally, until the chicken is cooked through. Serve hot.
Makes 4 Servings.
Nutrients Per Serving:
208 Calories
31 g Protein
7.9 g Total Fat
2.5 g Saturated Fat
2 g Carbohydrates
73 mg Cholesterol
357 mg Sodium
0.5 g Fiber
FRESH GREENS WITH HOT BACON DRESSING
Source:
Brand-Name Diabetic Meals in Minutes, by American Dietetic Association,
American Diabetes Association
Ingredients:
3 c torn spinach leaves
3 c torn romaine lettuce
2 small tomatoes, cut into wedges
1 c sliced mushrooms
1 medium carrot, shredded
1 slice bacon, cut into small pieces
3 tbsp red wine vinegar
1 tbsp water
1/4 tsp dried tarragon, crushed
1/8 tsp coarsely ground pepper
1/4 tsp EQUAL Measure or 1 packet EQUAL sweetener or 2 tsp EQUAL Spoonful
Directions:
Combine spinach, romaine lettuce, tomatoes, mushrooms, and carrot in large bowl;
set aside. Cook bacon in 12-inch skillet until crisp. Carefully stir in vinegar,
water, tarragon, and pepper. Heat to boiling; remove from heat. Stir in EQUAL.
Add spinach mixture to skillet. Toss 30 to 60 seconds or just until greens are
wilted. Transfer to serving bowl. Serve immediately.
Makes 5 Servings.
Dietary Exchanges: 1 Vegetable, 1/2 Fat
Nutrients Per Serving:
61 Calories
28 Calories from Fat
3 g Fat
1 g Saturated Fat
7 g Carbohydrate
3 g Dietary Fiber
4 g Sugars
3 g Protein
3 mg Cholesterol
74 mg Sodium
FLOUNDER WITH PARMESAN CRUST
6 flounder or sole fillets, thawed if frozen = (about 1-1/2 lbs total)
1/3 Cup plain low-fat yogurt
2 Tablespoons grated Parmesan cheese
1 Tablespoon Dijon mustard
1 Tablespoon fresh lemon juice
1-1/2 Teaspoons prepared horseradish, drained
Preheat the broiler and prepare the broiler pan with nonstick pan spray. Arrange
the fish on the broiler pan. In a small bowl, combine the yogurt, Parmesan,
mustard, lemon juice, and horseradish. Spread the mixture over both sides of the
fillets. Broil about 8 inches from the heat, turning once, for about 6 minutes,
or until the fish flakes easily with a fork.
This recipe yields 6 servings.
Serving size: About 3 1/2 ounces fish.
Exchanges Per Serving: 3 Very Lean Meat.
Nutrition Facts: Cals 122; Cals from Fat 19; Total Fat 2g; Sat Fat 1g; Chol
62mg; Sodium 166mg; Carb 1g; Dietary Fiber 0g; Sugars 1g; Protein 23g.
Comments: Simple preparations, such as this Parmesan crust, are ideal for
flounder and keep fat at just 2 grams per serving.
CHOCOLATE CHIFFON PIE
Chocolate Crust
1 c chocolate graham-cracker crumbs (about 14 squares)
1 tbsp Dutch-process cocoa powder (like Hershey's European)
1/4 c Splenda Granular
1 tbsp margarine or butter, melted
1 large egg white
Chocolate Filling
1 envelope unflavored gelatin
1/4 c cold water
1/2 c water
6 tbsp cocoa powder
1 tsp cornstarch
1/2 c Splenda Granular
3 egg yolks, lightly beaten
1 tsp vanilla
3 egg whites
2 tbsp granulated sugar
3/4 c light whipped topping
Preheat oven to 350 degrees. Lightly coat a 9-inch pie pan with nonstick cooking
spray.
Combine crumbs in a small bowl or food processor (pulse to make crumbs from
crackers). Add cocoa powder, Splenda, and margarine and stir or pulse. Add egg
white and stir well, or pulse again. Pour crumb mixture into pie plate. With
your fingers, the back of a spoon, or with a sheet of plastic wrap, press down
on the crumbs until they coat the bottom and sides of the pie plate. Bake 8-10 minutes.
Soften gelatin in 1/4 cup cold water. Set aside. Put 1/2 cup water in small
saucepan. Whisk in cocoa, cornstarch, Splenda, and egg yolks. Place over medium
heat and cook until thickened and smooth. Add softened gelatin and vanilla. Pour into
a large bowl and let cool, stirring occasionally, until mixture mounds when
dropped by spoon.
In a medium bowl beat egg whites until frothy. Add sugar and beat until stiff
but not dry. Fold into chocolate mixture. Fold in whipped topping and pour into
prepared crust.
Makes 8 Servings.
Dietary Exchanges: 1 Carbohydrate, 1 Fat
WW Point Comparison: 3 points
Nutrients Per Serving:
160 Calories
21 g Carbohydrate
6 g Protein
5 g Fat (2 g Saturated)
2 g Fiber
125 mg Sodium
LEMON-MINT TEA
10 lemon-flavored tea bags
3 Tbsp crushed fresh mint leaves
2 cups boiling water
1-1/4 cups fresh orange juice
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
1/4 cup sugar
8-1/4 cups water
Place tea bags and mint leaves in a pitcher; add boiling water. Cover and steep
5 minutes. Remove and discard tea bags; stir in orange juice, lemonade
concentrate, sugar, and 8-1/4 cups water. Cover and chill at least 8 hours.
Strain mixture; discard mint. Serve over ice. Yield: 3 quarts; 12 (1-cup)
Servings.
Per (1-cup) Serving: 54 Cal; 00 g Total Fat; 14 g Carb; 00 mg Cholesterol; 2 mg
Sodium. Exchanges: 1 Fruit.
Help make us NUMBER ONE !
HERBED GRILLED CATFISH
1 Tbsp plus 1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried whole thyme
1/2 tsp dried whole oregano
1/8 tsp ground red pepper
10 (4-ounce) farm-raised catfish fillets
Vegetable cooking spray
Fresh oregano for garnish (optional)
Fresh thyme for garnish (optional)
Combine first 7 ingredients. Sprinkle mixture evenly on both sides of fillets.
Place fillets in a grilling basket coated with cooking spray.
Coat grill rack with cooking spray (away from fire); place on grill over
medium-hot coals (350?° to 400?°F). Place basket on rack; grill, covered, 4
minutes on each side or until fish flakes easily when tested with a fork. Transfer to a serving
platter. If desired, garnish with fresh oregano and thyme
Yield: 10 Servings.
Per (1 Fillet) Serving: 142 Cal; 5 g Total Fat (1 g Sat Fat); 1 g Carb; 44 mg
Cholesterol; 219 mg Sodium; 11 mg Calcium; 23 g Protein.
Exchanges: 3 Very Lean Meat; 1 Fat.
Help make us NUMBER ONE !
HERBED VEGETABLE COUSCOUS
Ingredients:
1/2 c couscous
1/2 tsp ESTEE Salt-It
3/4 c water
1 c diced tomato
2 c diced cucumber
1/4 c minced red onion
1/4 c minced fresh parsley
3 tbsp minced fresh mint
1/2 c + 2 tbsp ESTEE Italian Salad Dressing
2 tbsp lemon juice
Directions:
Prepare couscous according to package directions, omitting butter and using
ESTEE Salt-It. In large bowl, combine prepared couscous with remaining
ingredients, stirring to blend well. Refrigerate several hours to allow flavors to blend.
Makes 8 Servings.
Dietary Exchanges: 1 Starch
Nutrients Per Serving:
58 Calories
2 Calories from Fat
0 g Fat
0 g Saturated Fat
12 g Carbohydrate
1 g Dietary Fiber
2 g Sugar
2g Protein
0 mg Cholesterol
56 mg Sodium
Help make us NUMBER ONE !
![]()
MEDITERRANEAN TUNA CAKES WITH CITRUS MAYONNAISE
Source: Cooking Light magazine
2 servings (serving size: 2 tuna cakes and 2 tablespoons mayonnaise)
Fresh tuna makes all the difference in this recipe and is worth the expense.
Pulse it about 5 times in the food processor to finely chop.
RECIPE INGREDIENTS
For the Mayonnaise:
2 tablespoons fat-free mayonnaise
1 tablespoon fat-free milk
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/8 teaspoon ground cumin
For the Tuna Cakes:
3/4 pound tuna steaks, finely chopped
3/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh or 1 teaspoon dried mint
1 tablespoon chopped fresh cilantro
1 tablespoon dry bread crumbs
1 tablespoon finely chopped onion
1 tablespoon fat-free mayonnaise
1 teaspoon lemon juice
1/8 teaspoon salt
2 tablespoons dry bread crumbs
1 teaspoon olive oil
Cooking spray
RECIPE METHOD
FOR THE MAYONNAISE:
Combine first 5 ingredients in a small bowl. Cover and chill.
FOR THE TUNA CAKES:
Combine tuna and next 8 ingredients (tuna through salt) in a bowl; stir until
well-blended. Divide tuna mixture into 4 equal portions; shape each into a
1/2-inch-thick patty. Dredge patties in 2 tablespoons breadcrumbs.
Heat oil in a nonstick skillet coated with cooking spray over medium-high heat
until hot. Add patties, and cook 3 minutes on each side or until browned. Serve
with mayonnaise.
Nutrition Facts
2 servings (serving size: 2 tuna cakes and 2 tablespoons mayonnaise)
Facts per Serving:
Calories: 345 Fat: 12g Carbohydrates: 16g
Cholesterol: 65mg Sodium: 582mg Protein: 42g
Fiber: 1g % Cal. from Fat: 31% % Cal. from Carbs: 19%
Help make us NUMBER ONE !
![]()
ANNIVERSARY CHICKEN
I found this recipe originally in my
All Recipes Dinner Tonight Cookbook. I fixed it, and it was great. I used
the original recipe (serves 6) and made some
modifications to make it healthier. Then, as I was researching this issue, I
found a recipe that was better than my own. I combined what I liked best in
each, tried it (yummy!), and here it is.
INGREDIENTS:
1 teaspoon canola oil (original calls for vegetable oil)
2 skinless, boneless chicken breast halves
2-1/2 tablespoons lite teriyaki basting sauce (lower fat)
2-1/2 tablespoons lite Ranch-style salad dressing (lower fat)
1/3 cup shredded reduced-fat sharp Cheddar cheese (lower fat)
1 green onion, chopped
1-1/2 teaspoons bacon bits (I used crumbled turkey bacon for even less fat)
1 teaspoon chopped fresh parsley, for garnish (I use cilantro, better flavor)
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and
saut?© 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a baking dish. Brush with the teriyaki sauce,
then spoon on salad dressing. Sprinkle with cheese, green onions, and bacon bits
(or turkey bacon crumbled into bits.)
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run
clear. Garnish with parsley and serve.
Nutrition Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 282
Total Fat: 11.6g (less if turkey bacon is used)
Cholesterol: 79mg
Sodium: 746mg
Total Carbs: 9.8g
Dietary Fiber: 0.3g
Protein: 32.3g
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.
Not cooking for an army any more?
![]()
Small-Batch Baking
by Debby Maugans Nakos
![]()
Brand-Name Diabetic Meals in Minutes
Quick & Healthy Recipes to Make Your Meals Tastier & Your Life Easier
by American Dietetic Association, American Diabetes Association
![]()
Cooking for Two
by Better Homes and Gardens Editors
![]()
Quickies for Couples
by Katy Scott, Arushi Sinha
|
|
|
