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A to Z Recipes
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August 29, 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 everyone. We had a great weekend and I hope you did, too.
Unfortunately, some of you may have spent it making preparations for Katrina. Please
follow recommendations of public safety officials if your area is projected to be in
the path of this very dangerous hurricane. There are no second chances when it
comes to storm systems this large. Let personal safety be your guide. Personal
possessions can be replaced.
Reminder of 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.
Speaking of Wednesday, Linda will return with her special touch this week.
Notes for her Wednesday issue awaited me when I logged on yesterday and you will
truly enjoy what she has planned.
Help make us NUMBER
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Cookbooks, Recipes, Gourmet Cooking from Amazon
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The Friend Who Stands By
Shared by Pat, Auburn, WA
When troubles come your soul to try.
you love the friend who just stands by.
Perhaps there's nothing he or she can do;
the thing is strictly up to you.
For there are troubles all your own,
and paths the soul must tread alone.
Times when love can't smooth the road
nor friendship lift the heavy load.
But just to feel you have a friend
who will stand by until the end.
whose sympathy through all endures;
whose warm handclasp is always yours.
It helps somehow to pull you through,
although there's nothing he or she can do.
And so with fervent heart we cry,
God Bless the friend who just stands by.
~Author Unknown~
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COOKING HINTS
1. Pies will brown more evenly if brushed with milk before baking.
2. Two crust pies should be frozen without air vents. Vent just before baking.
3. Add 1/2 teaspoon baking powder to room temperature egg whites before beating
to make a higher meringue. Never add entire amount of sugar at one time! Add
slowly to beaten egg whites and beat until sugar is dissolved. One half cup sugar to
3 egg whites makes a thicker meringue. Always bake meringue on the top shelf in the
oven at 400 degrees for 8-10 minutes, or until lightly browned.
4. Dry celery leaves in a paper bag, then crumble fine. These can be used for celery
seasoning.
5. Lettuce and celery keep fresh longer if stored in a paper bag. Do not remove
outer leaves.
6. Add a little milk to the water in which you boil potatoes. This prevents them from
turning black and improves the flavor.
7. For children's birthdays, bake cupcakes in flat bottom ice cream cones, then
frost them.
8. One fourth cup cooking oil (no more) added to a box cake mix will greatly improve
the texture.
9. An apple placed in a cake box will keep the cake fresh for several days
longer.
10. Place a raw potato, quartered, in soup that is excessively salty, and allow to boil
for a short time. Then remove. To remove grease from soup, place a lettuce leaf on
top of hot soup. Remove before serving.
11. To test the age of eggs: Place in a deep pan of cold water. If it lies on its side,
it is fresh; if it stands on an angle it is probably 3 or 4 days old; if it stands upright,
it is over 10 days old; if it floats to the top, toss it out!!
12. If you place an orange in a hot oven before you peel it, no white fibers will be
left on the orange.
13. Tenderize meat with a few drops of vinegar. This will not change the flavor. It
will hasten the cooking process.
14. Add a grated potato (raw, of course) to each pound of ground meat, for juicier
hamburgers.
15. Instant potatoes make a great thickener for stews and gravies. It will not get
lumpy.
16. The layers of a cake will come out without sticking, if you place the pans on a
damp cloth when you take them from the oven.
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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
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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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TOP 16 COUNTRY SONGS
Shared by several readers
16. It's Hard To Kiss The Lips At Night That Chewed Your Ass Out All Day Long
15. If I Can't Be Number One In Your Life, Then Number Two On You
14. If The Phone Don't Ring, You'll Know It's Me
13. How Can I Miss You If You Won't Go Away?
12. I Liked You Better Before I Got to Know You So Well
11. I Still Miss You Baby, But My Aim's Gettin' Better
10. I Wouldn't Take Her To A Dog Fight 'Cause I'm Afraid She'd Win
9. I'll Marry You Tomorrow, But Let's Honeymoon Tonight
8. I'm So Miserable Without You, It's Like You're Still Here
7. If I Had Shot You When I First Wanted To, I'd Be Out Of Prison By Now
6. My Wife Ran Off With My Best Friend And I Sure Do Miss Him
5. She Got The Ring And I Got The Finger
4. You're The Reason Our Kids Are So Ugly
3. Her Teeth Was Stained But Her Heart Was Pure
2. She's Looking Better After Every Beer
And the Number one song is . . . . . . . . . . .
1. I Ain't Never Gone To Bed With Ugly person, but I've Sure Woke Up With A
Few
Looking for a particular recipe, ingredient or submitter?
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Kitchen Bestsellers from Amazon
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CHICKEN WITH A SURPRISE
~Submitted by Angelique, TX
Has Anyone tried this recipe yet? I was thinking about using it to prepare some
chicken on Labor Day.
*All you need for this delicious chicken recipe is:
a fresh whole chicken
one 12 oz can of ice cold beer
your favorite herbs and spices
an outdoor grill
a mirror
one and a half hours
* Set your grill on low to medium.
* Prepare the chicken by rubbing with your favorite herbs and spices. (The chicken!
Not yourself.) Lemon Pepper is one of my favorites.
* Now here's the tricky part. Open the can of beer and take one swallow. This is the
most important step, but not for the reason you think. I'll explain later. Now stick the
open can of beer up the chicken's . . . Place the open can of beer inside the chicken
and set upright on the grill (the chicken, not yourself). The chicken legs and can of
beer will form a tripod.
* I know you're getting a mental picture of this and laughing, aren't you? Quit
laughing . . . this is serious cooking. (Yeah right--no cooking is serious, I'm serious.)
Now close the lid, talk, socialize and drink beer for an hour and a half. Hopefully
you're not by yourself when you do this . . . talking that is. Don't talk to the chicken.
Check on the chicken occasson . . . ocass . . . ocassi . . . now and then!
* BBQ sauce, if you like, should be coated about the last 15 minutes. Carefully
remove the can of beer. Caveat: The can will be really HOT. I say that because
you've been drinking beer for an hour and a half and may have forgotten it's been
sitting on a hot grill. When you remove the can it will be almost full. Be careful and
wear a glove . . . not a surgical glove.
*
Now sit in front of the mirror . . . you forgot about it, didn't you? Watch yourself
smile when you taste what you just cooked.
SPOOM
~Submitted by Barbara, Chula Vista, CA
This was served at the Mauna Kea in Hawaii some years ago when it first opened.
Every time
that I have served it to guest, they have asked for the recipe.
1 cup sugar
1/2 cup water
4 egg whites
1 quart lemon sherbet, softened
1 1/2 cups champagne, rose OR white wine
Combine sugar and water in saucepan. Cook over medium heat just until temperature
reaches 238 degrees on candy thermometer. Meanwhile, beat egg whites until soft
peaks form. Continue beating, pouring hot syrup in a thin thread into whites. Stir in
sherbet. Spoon mixture into individual serving dishes. Cover and freeze.
Just before serving, pour 2 tablespoons champagne over each serving.
Makes 12 servings.
ALMOND CRUSTED VEAL FILLET WITH ONION SAUCE
~Submitted by Ann, Montreal, Quebec, Canada
From Giovanni Sias
For the veal:
2 1/2 pounds veal fillet
2 ounces flour
3 eggs
6 ounces sliced almonds
1/4 cup extra-virgin olive oil
salt and freshly ground pepper
For the sauce:
3 tablespoons extra-virgin olive oil
2 onions, julienned
1 garlic clove
1/2 cup white wine
4 ounces vegetable stock
salt and freshly ground black pepper
1 tablespoon heavy cream
For the veal: Clean and trim the veal of any fat, and cut into small medallions of
approximately 2 ounces each (for a total of 18 medallions). Dip each medallion into
the flour, then the eggs (seasoned with salt and pepper), then the sliced almonds.
Preheat the oven to 350 degrees. In a large skillet over moderately high heat, add
1/2 of the olive oil, and
saute the medallions until golden on both sides, working in batches. Remove from
heat, and place on a sheet pan, and finish in the oven, about 6 more minutes.
For the sauce: In a large pan, over medium heat, heat the olive oil. Add the onion, and
let them soften and cook, trying not to brown them for at least 30 minutes. Add the
garlic clove and white wine. When the wine has evaporated, add vegetable stock and
let it cook for another half an hour on a very low flame. Season to taste with salt and
pepper. Stir in the heavy cream. Keep warm.
Serve the veal with the sauce, and garnished with fried potatoes.
Serves 6
THAI SHRIMP & SPINACH CURRY
~Submitted by Ann, FL
4 servings
A wonderful Thai dish with loads of flavor.
1 (14 ounces) can unsweetened coconut milk, chilled
1 1/2-2 teaspoons Thai green curry paste or red curry paste
1 lb medium shrimp, shelled and, if desired, de-veined (about 24)
2 tablespoons nam pla (Thai fish sauce)
2 carrots, sliced thin crosswise
1 red bell pepper, sliced thin
3/4 lb spinach, leaves washed well and spun dry (about 1 bunch)
3 tablespoons chopped fresh cilantro
cooked rice, as an accompaniment
1. Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk
and in a large heavy skillet cook the cream over moderate heat, stirring, for 2 to 3
minutes, or until it is thickened slightly.
2. Add the curry paste and cook the mixture, whisking, for 1 minute.
3. Add the shrimp and saute the mixture over moderately high heat, stirring, for 1 to
2 minutes, or until the shrimp turn pink.
4. Add the coconut milk and the nam pla and simmer the mixture, uncovered, stirring
occasionally, for 1 minute, or until the shrimp are just cooked through.
5. Transfer the shrimp with a slotted spoon to a bowl, to the skillet add the carrots
and the bell pepper, and simmer the mixture for 5 minutes.
6. Add the spinach in batches, stirring until each batch is wilted, return the shrimp to
the skillet, and simmer the mixture, stirring occasionally, for 1 minute.
7. Sprinkle the dish with the coriander and serve it with the rice.
FROZEN LEMON ANGEL PIE
~Submitted by Larry Holmes, Ontario, Canada
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 1/2 cups sugar
2 cups whipping cream
1/2 cup fresh lemon juice
yellow food coloring (optional)
Preheat oven to 275 F. In small mixer bowl, beat egg whites, vanilla and cream of
tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not
dry. Spread on bottom and up side of well-buttered 9" pie plate to form a crust.
Bake 1 hour. Turn oven off; leave crust in oven 1 hour. Cool to room temperature.
In large mixer bowl, combine cream, remaining sugar, lemon juice and food coloring
(if using). Beat until stiff. Spoon into prepared crust. Freeze 3 hours or until firm.
Garnish as desired.
Makes 1 (9-inch) pie.
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CHERRY PUDDLES CAKE
~Submitted by Jean, Syracuse, NY
1/2 cup margarine, softened
1 cup sugar
1/2 cup buttermilk
Egg substitute equivalent to 4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 can (20 ounces) light cherry pie filling
Confectioners' sugar, optional
In a mixing bowl, cream margarine and sugar. Beat in buttermilk, egg substitute,
lemon juice and vanilla. Combine flour and baking soda; add to the creamed mixture.
Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Use a
knife to divide batter into 24 rectangles; spoon a small amount of pie filling into the
center of each. Bake at 350F for 35 minutes or until a toothpick inserted near the
center comes out clean. Dust with confectioners' sugar if desired.
Yield: 24 servings.
Nutritional Analysis: One serving (without confectioners' sugar) equals 134 calories,
123 mg sodium, trace cholesterol, 21 gm carbohydrate, 3 gm protein, 4 gm fat.
Diabetic Exchanges: 1-1/2 starch, 1 fat.
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EASY FETA CHICKEN BAKE
~Submitted by Jean, Syracuse, NY
Prep Time: 10 min
Total Time: 50 min
Makes: 6 servings
6 boneless skinless chicken breast halves (about 2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley
PREHEAT oven to 350F. Arrange chicken in 13x9-inch baking dish.
DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top
with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.
BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and
parsley.
KRAFT KITCHENS TIPS
Great Substitute
Prepare as directed, using 6 skinless chicken thighs. Bake 40 to 45 min. or until
cooked through.
Variation
Omit red pepper and parsley. Substitute 1/2 tsp. chopped fresh oregano for the salt
and 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese for the Feta Cheese
with Basil & Tomato.
NUTRITION INFORMATION
Nutrition Bonus:
Enjoy this flavorful chicken bake because the red pepper is a good source of vitamin
C.
Diet Exchange:
5 Meat (VL),1 Fat
Nutrition (per serving)
Calories 220 Total fat 6g Saturated fat 2.5g Cholesterol 95mg Sodium 430mg
Carbohydrate 2g Dietary fiber 0g Sugars 0g Protein 36g Vitamin A 15%DV
Vitamin C 15%DV Calcium 8%DV Iron 8%DV
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PEPPERCORN STEAKS
~Submitted by Jean, Syracuse, NY
These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored
with mustard and Worcestershire.
1 tablespoon whole black peppercorns, crushed
2 strip or top loin steaks (about 8 ounces each)
2 to 3 tablespoons butter or margarine, melted
1 to 2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 cup red wine or beef broth
1 teaspoon ground mustard
1/2 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon water
Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased
skillet over medium-high heat, brown steaks on both sides. Add butter and garlic;
cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6
minutes longer, turning once, or until meat reaches desired doneness (for rare, a
meat thermometer should read
140F; medium, 160F; well-done, 170F). Remove steaks and keep warm. Combine wine
or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine
cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2
minutes or until thickened. Serve with the steaks.
Yield: 2 servings.
Editor's Note: Steak may be known as New York strip steak, Kansas City strip steak,
Ambassador Steak or boneless Club Steak in your region.
TWO-CHEESE LINGUINE
~Submitted by Jean, Syracuse, NY
An easy cheese sauce turns ordinary pasta into a special side dish that's the perfect
accompaniment to the steaks.
1 package (7 ounces) linguine
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
3/4 cup (6 ounces) shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tablespoons lemon juice
Cook linguine according to package directions. Meanwhile, in a skillet over low heat,
melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to
a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine
cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt.
Drain linguine; add the cheese sauce and toss to coat.
Yield: 2 servings.
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CRAB AND GARLIC SUN-DRIED TOMATO PASTA SALAD
Ingredients
1/2 pound fusilli pasta, cooked to package directions, drained, cooled
1 cup sun-dried tomatoes, re-hydrate in hot water, drain, cut in half
1/3 cup each sliced celery, sliced bell peppers and sliced red onion
1 3.8-oz. can drained sliced black olives
1/2 cup light garlic mayonnaise or garlic mayonnaise
1/3 cup tarragon vinegar
2 teaspoons fresh roasted garlic
2 3.53-oz. drained Chicken of the Sea Premium Imitation Crab Pouch
Fresh basil leaf
Directions
In large serving bowl, combine all ingredients except Chicken of the Sea Crab and
basil; mix well. Gently fold in crab; salt and pepper to taste. Cover, refrigerate 30
minutes or up to 24 hours. Toss once before serving. Garnish with basil.
Makes 4 servings.
Preparation Time: 20 to 25 minutes
Nutrition Information
Serving Size 1/4 of recipe; Calories 410; Calories from Fat 130; Fat 14 g.; Saturated
Fat 2 g.; Carbohydrates 62 g.; Fiber 4 g.; Sugars 12 g.; Protein 11 g.; Cholesterol 10
mg.; Sodium 850 mg.; Vitamin A 20%; Vitamin C 50%; Calcium 8%; Iron
25%;
Source: Chicken of the Sea
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