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A to Z Recipes Newsletter
August 28, 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
Diabetic Choices
For Two
Publisher's Choice
Good morning to one and all. I am away from the computer this weekend so I
have scheduled this for posting. It was tempting... to just take the weekend off
and not do an issue. However, being raised a strict Catholic, the guilt would
have ruined my chance of having fun this weekend, lol. So, here is your Sunday
issue and I believe you will enjoy the recipes and other goodies shared by your
fellow a2z'ers.
If you would like to be an active part of this newsletter, you may do so by
submitting recipes or other interesting tidbits to me. Everyone will thank you
for it. For recipes, you can simply click on the word. It will take you to the
correct email address (to be used for recipes only!). For other items of
interest that you feel will be suitable for the various sections of issues, you
may lay that cursor upon this
word and you will be where you need to be. You
see, I have to be organized in order to pull these issues off (yeah, right!). Even for theme
recipes, when you do not use the theme link (which has the exact "subject" I
need for the email program to sort and make sure your recipe is stored) it makes
my job harder. And we all want to make things easier for others when we can,
right?
I have an offer you can't refuse...
I will announce the next theme topic on Wednesday. Would you like to see
something in particular next month? I am open for suggestions. You may send them
to me
right here. I will mull things over and announce the most popular one
Wednesday.
Spend a moment today expressing gratitude for all your blessings. Remember: God answers "knee mail".
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Cookbooks, Recipes, Gourmet Cooking from Amazon
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Something We Forget About Life
Shared by Aafrin, Pune, India
A group of working adults got together to visit their University lecturer. The Lecturer was happy to see them. Conversation soon turned into complaints about stress
in work and life.
The Lecturer just smiled and went to the kitchen to get an assortment of cups - some porcelain, some in plastic, some in glass, some plain looking and some looked
rather expensive and exquisite.
The Lecturer offered his former students the cups to get drinks for themselves. When all the students had a cup in hand with water, the Lecturer spoke: "If you
noticed, all the nice looking, expensive cups were taken up, leaving behind the plain and cheap ones. While it is normal that you only want the best for yourselves,
that is the source of your problems and stress. What all you wanted was water, not the cup, but we unconsciously went for the better cups."
"Just like in life, if Life is Water, then the jobs, money and position in society are the cups. They are just tools to hold/maintain Life, but the quality of Life doesn't
change."
"If we only concentrate on the cup, we won't have time to enjoy the water in it."
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A Cook's Guide To Fresh Mushrooms
Shared by Treva, TN
Fresh mushrooms add something special to everyday meals and company dinners alike. Though white mushrooms remain by far the most popular variety, many cooks
are discovering the possibilities of specialty mushrooms such as portabellas and shiitake.
Selecting Mushrooms: Look for mushrooms with a fresh, smooth appearance, free from major blemishes, with a dry (not dried) surface. A closed veil (the thin
membrane under the cap) indicates a delicate flavor; an open veil means a richer flavor.
Storing Mushrooms: Always keep mushrooms refrigerated. They're best when used within several days after purchase but will keep up to a week. Do not rinse
mushrooms until ready to use. If purchased loose, store mushrooms in a paper bag. If purchased in packages, do not open until ready to use; store unused portion in
a paper bag. Storing in air-tight containers or plastic bags will cause condensation and speed spoilage.
Cleaning Mushrooms: Gently wipe mushrooms with a damp cloth or soft brush to remove occasional peat moss particles. Or, rinse with cold water and pat dry with
paper towels.
Freezing Mushrooms: Fresh mushrooms don't freeze well. But if it's really necessary to freeze them, first
saut?© in butter or oil or in a non-stick skillet without fat; cool slightly, then freeze in an air tight container up to one month.
Equivalents:
1 pound Crimini or White mushrooms = 5 cups sliced (lightly packaged)
1 pound sliced Crimini or White mushrooms = 2 cups saut?©ed
1 pound Crimini or White mushrooms = approximately 35 medium sized mushrooms
4 ounces Shiitake mushrooms without stems = 1 1/2 cups sliced or chopped
6 ounces trimmed Portabella mushrooms = 2 1/4 cups coarsely chopped
Varieties: There are over 2,500 mushroom varieties grown in the world today. Fresh mushrooms offer a veritable palette of distinct flavors and textures to draw
upon.
Portabella (Portobello), Shiitake, Crimini and White mushrooms are the most commonly used cultivated varieties, but the more exotic mushrooms - Morels, Oyster,
Beech, Enoki and Maitake mushrooms - are becoming increasingly popular.
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To be announced on Wednesday, August 31st
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no
later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If
the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the
remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for
posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require
a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of
sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes
protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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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.
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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.
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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.
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"Christian One Liners"
Shared by Bette, Pittsburg, CA
Some people are kind, polite, and sweet-spirited - until you try to sit in their pews.
Many folks want to serve God, but only as advisers
It is easier to preach ten sermons than it is to live one.
The good Lord didn't create anything without a purpose, but mosquitoes come close.
When you get to your wit's end, you'll find God lives there.
People are funny, they want the front of the bus, the middle of the road and the back of the church.
Opportunity may knock once, but temptation bangs on your front door forever.
Quit griping about your church; if it was perfect, you couldn't belong.
If the church wants a better pastor, it only needs to pray for the one it has.
God Himself does not propose to judge a man until he is dead. So why should you?
Some minds are like concrete, thoroughly mixed up and permanently set.
Peace starts with a smile.
I don't know why some people change churches; what difference does it make which one you stay home from?
A lot of church members who are singing "Standing on the Promises" are just sitting on the premises.
We were called to be witnesses, not lawyers or judges.
Be ye fishers of men. You catch them - He'll clean them.
Coincidence is when God chooses to remain anonymous.
Don't put a question mark where God put a period.
Don't wait for 6 strong men to take you to church.
Forbidden fruits create many jams.
God doesn't call the qualified, He qualifies the called.
God grades on the cross, not the curve.
God loves everyone, but probably prefers "fruits of the spirit" over "religious nuts!"
God promises a safe landing, not a calm passage.
He who angers you, controls you!
If God is your Copilot - swap seats!
Prayer: Don't give God instructions -- just report for duty!
The task ahead of us is never as great as the Power behind us.
The Will of God will never take you to where the Grace of God will not protect you.
We don't change the message, the message changes us.
You can tell how big a person is by what it takes to discourage him.
The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.
"Father, bless the person reading this in whatever it is that You know they need."
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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FETTUCINE BOSCAIOLA WITH GREEN SALAD
~Submitted by Robyn, Auckland, New Zealand
Serves 4
4 bacon rashers, chopped
1 tablespoon vegetable oil
1 medium brown onion, chopped
2 cloves garlic, crushed
200g button mushrooms, sliced
300ml thickened cream
1/3 cup (25g) grated parmesan cheese
Salt and freshly ground black pepper
375g fettuccine pasta
GREEN SALAD
1 small cos lettuce
1 medium green cucumber, sliced
2 tablespoons olive oil
2 teaspoons white vinegar
Cook the bacon in a large frying pan, stirring, until browned; remove from pan. Drain the fat from the pan. Heat the oil in the same pan; cook the onion and garlic,
stirring, until the onion is soft. Add the mushrooms; cook, stirring, until tender.
Return the bacon to the pan with the cream, bring to the boil and simmer, uncovered, for about 5 minutes or until the sauce is thickened slightly. Stir in cheese and
season to taste with salt and pepper.
Add pasta to a large pan of boiling salted water; boil, uncovered, until tender; drain.
GREEN SALAD: Combine lettuce and cucumber in a bowl. Just before serving, drizzle with the combined oil and vinegar. Season to taste with salt and pepper.
Combine pasta with sauce in a large bowl and toss gently.
Serve with Green Salad.
LADY BIRD JOHNSON'S LEMON SQUARES
~Submitted by Richard, Bradenton, FL
Mollie Parnis Livingston, a dear friend of Mrs. Johnson's, gave her this recipe for Lemon Squares, and it is one of her favorites. The cook at the LBJ Ranch keeps
them in the freezer so Mrs. Johnson will have them when she wants a snack or a delicious ending to a meal.
2 cups all-purpose flour
1/4 cup sugar
1 cup butter
Mix the flour, sugar and butter as for a pie crust. Pat evenly into a 9x18-inch (or equivalent) jelly roll pan. Bake at 350?°F degrees until very light brown, about 15
minutes.
2 cups sugar
1 teaspoon baking powder
4 tablespoons all-purpose flour
3 beaten eggs
juice and finely grated zest of 2 lemons
confectioner's sugar
Mix ingredients, except for the confectioners sugar, in the order given and pour over the baked crust. Bake for 15 to 20 minutes, or until set. Sprinkle with
confectioner's sugar.
GRILLED CORIANDER RUBBED CHICKEN SANDWICH
~Submitted by Jean, Syracuse, NY
Four 6-ounce boneless chicken breasts
2 tablespoons olive oil
3 tablespoons of ground coriander
Kosher salt and fresh cracked pepper to taste
Combine and mix olive oil, coriander, salt and pepper together in medium size bowl. Rub chicken breasts with the oil, coriander, salt and pepper mixture. Over
medium fire, grill chicken breasts for six minutes on each side. When chicken breasts are finished, place them on Kaiser rolls.
Add Chipotle Lime Mayonnaise to sandwich.
Chipotle Lime Mayonnaise:
1/2 cup mayonnaise
2 Chipotle peppers, minced
1 teaspoon garlic, minced
2 tablespoons of lime juice (or juice from one lime)
3 tablespoons fresh cilantro
Kosher salt and fresh cracked pepper to taste
Combine and mix ingredients for Chipotle Lime Mayonnaise in medium size bowl.
COFFEE BAVARIAN CREAM
~Submitted by Larry Holmes, Ontario, Canada
1 envelope unflavored gelatin
?? cup cold water
2 cups milk
1 tablespoon instant coffee granules
6 egg yolks
?? cup granulated sugar
?? teaspoon vanilla
?? cup whipping cream
In small bowl, sprinkle gelatin over cold water; let stand for 5 minutes or until softened.
In saucepan, combine milk and coffee; cook over medium heat just until tiny bubbles appear around edge of pan. Remove
from heat. In bowl, beat egg yolks with sugar. Stir in half of the hot milk mixture; stir back into saucepan and cook over
medium heat, stirring constantly with wooden spoon, until thick enough to coat back of spoon,
about 8 to 10 minutes. Do not boil.
Immediately, remove from heat and strain custard into metal bowl. Stir in vanilla and softened gelatin until gelatin has dissolved. Let cool to room temperature, 20 to
25 minutes, stirring
occasionally. Meanwhile whip cream and set aside.
Set bowl of cooled custard in larger bowl of ice water. Stir constantly until consistency of raw egg whites, 8 to 10 minutes.
Fold in whipped cream. Rinse 4-cup mold with cold water; pour in custard. Cover and refrigerate for about 2 hours until set.
To serve, invert mold onto chilled serving plate; wrap with hot damp towels until Bavarian releases.
Makes 6 to 8 servings.
RUTH'S CHRIS STEAK HOUSE CRAB CAKES
~Submitted by Judy, MI
1 lb. lump crab meat
1 egg
2 T. chopped fresh parsley
3 T. cracker meal (5 or 6 saltines, crushed)
1/2 C. mayonnaise
2 T. Creole mustard
1/2 t. ground black pepper
1 1/2 T. olive oil
1 T. finely diced red bell pepper
1 T. finely diced green bell pepper
Pick through crab meat; remove any shells. In a medium bowl, whisk together egg and parsley. Add cracker meal, mayonnaise, mustard and pepper; stir until
thoroughly blended. Carefully fold in crab, trying not to break up crab pieces. (Mixture may be refrigerated up to 2 days before cooking.)
Preheat oven to 400?°F. Place a heavy baking sheet with sides or a shallow ovenproof skillet in the oven to heat.
When pan is hot, drizzle surface with olive oil. Using a 1/4 cup measure, scoop crab mixture onto hot pan and flatten slightly. Bake about 10 minutes, until golden
brown and hot on the inside. Arrange 2 crab cakes on a serving plate; garnish with diced bell peppers. Serve right away with your favorite sauce.
Yield: 12 crab cakes.
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THREE-FRUIT SALSA
~Submitted by Jean, Syracuse, NY
This salsa takes on a tropical appeal with it's Thai-inspired notes.
1 cup finely chopped peeled cantaloupe
1 cup finely chopped peeled mango
1 cup sliced small strawberries
1/2 cup finely chopped seeded peeled cucumber
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red onion
1 1/2 tablespoons chopped fresh mint
1 tablespoon chopped fresh basil
2 tablespoons fresh lime juice
2 tablespoons finely chopped seeded jalape?±o pepper
1 tablespoon honey
1/4 teaspoon salt
Combine all ingredients in a bowl; toss to combine. Serve salsa with a slotted spoon.
CALORIES 59 (calories from fat 6%); FAT 0.4g ( SATFAT 0.1g, MONOFAT 0.1g, POLYFAT 0.1g ); protein 1g; carbohydrate 14.7g; fiber 2.1g; cholesterol 0.0mg;
iron 0.5mg; sodium 103mg; calcium 19mg;
Cooking Light, MAY 2002
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BLACK CHERRY JUBILEE
~Submitted by Jean, Syracuse, NY
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 4 servings
1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Black Cherry Flavor Sugar Free Low Calorie Gelatin
1 cup cold water
1 cup thawed COOL WHIP LITE Whipped Topping, divided
STIR boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved. Stir in cold water.
POUR into 9-inch square pan. Refrigerate 4 hours or until firm.
CUT gelatin into 1/2-inch cubes. Layer gelatin cubes alternately with 1/2 cup of the whipped topping in 4 dessert glasses. Top with dollops of the remaining 1/2 cup
whipped topping.
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GRILLED TURKEY SANDWICHES
~Submitted by Jean, Syracuse, NY
4 tsp cream cheese, softened
4 slices whole wheat or white bread
2 slices (1 oz each) cheddar, Swiss or provolone cheese
4 thin slices cooked turkey
6 to 12 fresh spinach leaves
1 Tbs butter or margarine, softened
Spread the cream cheese on two slices of bread. Layer cheese, turkey and spinach over cream cheese; top with remaining bread. Spread butter on top and bottom of
sandwiches. Cook on both sides on a hot griddle or skillet until the bread is browned and cheese is melted. Serve immediately.
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61799/90893_MargaritaCheescakeBars.jpg
akeBars.jpg">
MARGARITA CHEESECAKE BARS
Makes 42
Active: 20 min
Total: 50 min (plus 3 hr chilling)
Planning Tip: Can be made through Step 4 up to 1 day ahead. Garnish just before serving.
1 box (18.25 oz) lemon cake mix, prepared as box directs
1/3 cup fresh lime juice (grate lime peel first)
1 pkt (2 1/2 tsp) unflavored gelatin
3 bricks (8 oz each) cream cheese, softened
1/2 cup sugar
1 Tbsp freshly grated lime peel
Garnish: 1 lime
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 (hump) off
cake with a long serrated knife until flat. Holding foil ends, return cake to pan.
3. Pour lime juice into a small saucepan; sprinkle with gelatin. Let stand 1 minute, then stir over low heat 3 minutes until gelatin completely dissolves. Remove from
heat.
4. Beat cream cheese, sugar and lime peel in a large bowl with mixer on medium speed 2 minutes until fluffy. Slowly beat in gelatin mixture. Beat 1 minute to blend.
Scrape onto cake, then spread evenly to edges. Refrigerate 1 hour to set, then cover loosely and refrigerate 2 hours or overnight.
5. To serve: Lift from pan. Cut in 42 bars (dip knife in hot water; wipe clean between cuts). To garnish: With citrus zester, cut peel off lime. Cut lime in quarters
lengthwise then crosswise in 11 slices. Top bars with lime and peel.
Per bar: 139 cal, 2 g pro, 13 g car, 0 g fiber, 9 g fat (4 g sat fat), 33 mg chol, 133 mg sod
Source: Woman's Day Magazine
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