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A to Z Recipes Newsletter
September 9, 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 everyone. Ever had one of those days when you just don't feel like getting out of bed? You know, when you're not sick but you just don't have much
energy. Well, I have had a week of them. When this happens, we do whatever we must to put dinner on the table. Sometimes those meals are the ones the family
enjoys the most, lol. The recipes in today's issue should come in handy when you lack the drive to get cooking. I'd like to call them "lazy cook" recipes, but they
really aren't. They use some prepackaged ingredients, mixes, soups, etc. Yes, I know there are some die-hard, from-scratch-only cooks in our midst. And those who
would rather eat a wedge of lettuce, undressed, than use a can of soup in a recipe. For the rest of us, this issue will come in handy. I hope you enjoy the extra
helping of goodies in this issue. And...eat your lettuce wedge with your clothes on, lol
Oh! How could I forget? We have a birthday baby! Tomorrow is the special day for
Carrol G. in Scandia, KS. Let's hope Carrol has a wonderful birthday tomorrow.
Please drop by the A to Z Discussion Forum to send
Carrol a personal wish.
Keep those prayers going for the victims of Katrina. If you are blessed, share a few dollars with them through a cash donation to the American Red Cross. You can donate on-line right
here. Do it now while it is on your mind. Thank you! We'll see you again on Sunday for the second edition of the
Sensational Salad Recipes theme.
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Cookbooks, Recipes, Gourmet Cooking from Amazon
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A Prayer for the Victims of Hurricane Katrina
O God, we remember when the disciples of Jesus were terrified after a long night on a turbulent sea. When they cried to you for help, you stilled the
sea and brought them to safety. We ask now that you comfort and still the hearts of those suffering from the effects of Hurricane Katrina. We pray
for those who have been displaced and who now must return to homes destroyed or damaged by the storm. We pray for those whose lives were
lost and for those who now must grieve the loss of a loved one. We pray for those who are attempting to offer help and relief to victims. While we
wonder why such devastation can occur, where lives and property can seem held so capriciously in the hand of what is uncontrollable, we know, O
God, that you count every hair on our head and that our names are written on the palm of your hand. Let your loving grace wash over those who
must now face damaged lives, homes, and possessions. Hold them close to yourself until they are sure of the security of your loving embrace. Calm their hearts and
still their souls, O Lord. We ask this for the sake of your love. AMEN.
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Ten Ways to Help
1. Pray for victims and their families, that they will find their fears calmed, that they will be given hope in their loss, and that they will be given the strength to
begin anew.
2. Listen to the local news to find out about relief efforts in your area and how you might participate.
3. Set aside some portion of your salary to help those in need. In addition to the Red Cross, many religious organizations are arranging relief efforts and accepting
donations.
4. Offer hospitality to displaced persons and families.
5. Offer to care for the pets of those who have been displaced.
6. Write a letter of hope and encouragement to victims and send it to your local politicians, and to your local newspaper editor.
7. Smile at every person you meet. They may not be a victim, but they may have family or friends who are victims.
8. Go to the Red Cross and offer your services as a volunteer.
9. Set up a prayer vigil at your church, synagogue, or mosque for victims and/or their families and friends.
10. Pray for those who have died, and for their families and friends who grieve.
A to Z Recipes Handy Links for Diabetics
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Bed & Breakfast Inn Recipes
Here's the scoop on the current theme:
This theme topic is right up my alley. I adore breakfast and brunch food. I
own several cookbooks on the topic, and have tried many recipes from each book.
So, what's your specialty of the house when friends stay the weekend? Or when
that rare occasion presents itself and your whole family is together on a
Saturday morning? One of my favorite brunch ideas is the breakfast casserole
prepared the night before, with fresh eggs, cheese, meats, vegetables, and
croutons. Toss that baby in the oven while the coffee is brewing, and you have
the makings of a delightful meal, in the comfort of your own home. Share those
B & B Inn recipes with us this month. Everyone will be so glad you
did. 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: B & B Inn
Recipes
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 B & B Inn Recipes has a deadline of September 30, 2005, and will be posted on October 2, 2005.
Please use this email link to submit a recipe for theme recipes: B & B Inn
Recipes
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.
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.
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PREGNANCY Q & A & more!
Shared by Aafrin, Pune, India
Q: Should I have a baby after 35?
A: No, 35 children is enough.
Q: I'm two months pregnant now. When will my baby move?
A: With any luck, right after he finishes college.
Q: What is the most reliable method to determine a baby's sex?
A: Childbirth.
Q: My wife is five months pregnant and so moody that sometimes she's borderline irrational.
A: So what's your question?
Q: My childbirth instructor says it's not pain I'll feel during labor, but pressure. Is she right?
A: Yes, in the same way that a tornado might be called an air current.
Q: When is the best time to get an epidural?
A: Right after you find out you're pregnant
Q: Is there any reason I have to be in the delivery room while my wife is in labor?
A: Not unless the word "alimony" means anything to you.
Q: Is there anything I should avoid while recovering from childbirth?
A: Yes, pregnancy.
Q: Do I have to have a baby shower?
A: Not if you change the baby's diaper very quickly.
Q: Our baby was born last week. When will my wife begin to feel and act normal again?
A: When the kids are in college.
Elders
Shared by Jessica, Corfu, Greece
Four old men were out golfing at Lakewood Ranch.
"These hills are getting steeper as the years go by," one complained.
"These fairways seem to be getting longer too," said one of the others.
"The sand traps seem to be bigger than I remember them too," said the third senior.
After hearing enough from his buddies, the oldest and the wisest of the four of them at 87 years old, piped up and said, "Just be thankful we're still on the right
side of the grass!"
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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SUPER CREAM CHEESE BROWNIES
1 fudge brownie mix
1/4 c. sour cream
3 eggs
1/4 c. oil
4 oz. cream cheese
1 tbsp. water
Mix sour cream, eggs and oil together in large mixing bowl. Soften cream cheese in microwave on high for 50 seconds. Stir cream cheese. Add water; cream until a
smooth consistency. Add cream cheese mixture to egg mixture. Stir well. Add fudge brownie mix. Stir until moistened. Pour into greased 9 x 13 inch pan. Bake at
350 degrees for 45-55 minutes. Sprinkle with powdered sugar.
HAM-POTATO SCALLOP
1/2 c. chopped onion
1 tbsp. vegetable oil
2 1/3 c. water
2/3 c. milk
1 box scalloped potatoes
2 c. cubed fully cooked smoked ham
1/2 tsp. paprika
1 pkg. (9 oz.) frozen cut green beans, thawed
1 c. shredded Cheddar cheese (4 oz.)
Cook and stir onion in 10 inch skillet until tender, about 5 minutes. Stir in water, milk, sauce mix, potatoes, ham and paprika. Heat to boiling, stirring constantly;
reduce heat. Cover and simmer, stirring occasionally, until potatoes are tender, 15 to 20 minutes. Stir in beans and cheese. Cook until beans are hot and cheese is
melted, about 10 minutes.
Makes 5 or 6 servings.
EASY MISSISSIPPI MUD CAKE
1 box cake type brownie mix
1 (7 oz.) jar marshmallow creme
1 c. chopped nuts
1 can ready-to-spread chocolate frosting
Prepare brownie mix according to box. Spread in well-greased 9x13 inch pan. Sprinkle nuts on top and bake according to box instructions. When done, remove
from oven and while still hot, spread top with marshmallow creme. Warm frosting so that it will pour easily and drizzle over top of cake.
LEMON POPPY SEED LOAF
1 box lemon cake mix
1 sm. pkg. instant lemon pudding (add even if cake mix has pudding)
4 eggs
1 c. water
1/2 c. oil
1/4 c. poppy seeds
Combine all ingredients and beat well. Divide between 2 large greased loaf pans. Bake at 350 degrees for 40 minutes.
TAMALE PIE
2 lbs. lean ground beef
2 med. green and/or red sweet peppers, seeded & chopped (2 c.)
1 med. onion, chopped
1 1/2 oz. cans condensed nacho cheese soup
2 (2 1/4 oz.) cans sliced pitted ripe olives (black), drained (1 c.)
1 (8 oz.) jar mild or med. chunky salsa (3/4 c.)
1/4 c. water
2 (8 oz.) pkgs. corn muffin mix
3/4 c. shredded Cojack or Colby cheese
Cherry tomatoes, quartered (1 c.)
In 12 inch skillet, cook beef, peppers and onion until meat is brown; drain off fat. Stir in soup, sliced olives, salsa and water. Bring to boil, reduce heat and
simmer, uncovered for 5 minutes. Remove from heat. Prepare corn muffin mix per directions. Spread half into greased 12x9x2 inch baking dish. Spoon hot meat
over muffin layer. Spread remaining batter over meat. Bake at 350 degrees for 30-35 minutes. Top with cheese. Garnish with olives (optional) and tomatoes.
Serves 12.
SPOON CORN BREAD
1 (8 oz.) sour cream
1 (16 oz.) can whole corn, drained
1 (16 oz.) creamed corn
1 stick oleo, melted
2 eggs, slightly beaten
1 (8 1/2 oz.) box Jiffy corn muffin mix
Mix sour cream, drained whole kernel corn, creamed corn, melted oleo and eggs together. Add corn muffin mix; stir to blend. Bake in a greased 8x8 inch baking
dish at 350 degrees for 55-60 minutes or until knife inserted near center comes out clean.
HERB BAKED EGGPLANT
1 lg. eggplant
1/3 c. milk
1 (10 3/4) oz. can mushroom soup
1 egg, slightly beaten
1/2 c. chopped onion
1 1/4 c. herb seasoned stuffing mix
2 tbsp. melted butter
1 c. shredded American cheese
Cook diced eggplant in boiling, salted water for 6 to 7 minutes until tender. Blend milk and soup. Add egg, eggplant, onion and 3/4 cup stuffing mix. Toss lightly.
Turn into greased 6 x 10 x 1 1/2 inch dish. Crush remaining stuffing mix (1/2 cup). Toss with butter and sprinkle over eggplant mixture. Top with cheese. Bake at
350 degrees for 20 minutes or until heated through.
Yield: 6 to 8 servings.
GREEN CHILE ENCHILADAS
1 doz. corn tortillas
1/2 c. oil
2/3 c. (8 oz.) Monterey Jack cheese, shredded
3/4 c. onions, chopped
2 pkgs. chicken gravy mix
1 c. sour cream
4 oz. Jalapeno peppers, sliced
Cook tortillas one at a time in skillet of hot oil. (Don't overcook, you want them to be able to roll up.) Pat off excess oil. Put 2 tablespoons of cheese and 1
tablespoon of onion on each tortilla. Roll up and put into a 12 x 8 x 2 inch baking dish. In a saucepan, prepare chicken gravy according to directions on package.
Stir in sour cream and peppers. Pour over tortillas. Bake in a 425 degree oven for 20 minutes. Sprinkle cheese on top and return to oven to melt cheese.
BEEFY BAKED BEANS
2 tbsp. butter
1 lb. ground beef, browned, drained
1 env. onion soup mix
1/2 c. water
1/2 c. dark Karo syrup
1 c. ketchup
2 tbsp. mustard
2 (16 oz.) cans pork and beans
Mix all ingredients. Place in casserole dish and bake at 400 degrees for 30 minutes.
DATE BALLS
1 stick butter
8 oz. dates, chopped (do not use packaged dates that are already chopped)
2/3 c. sugar
1 egg
2 c. Rice Krispies
1/2 c. chopped walnuts
1 tsp. vanilla
Dash of salt
Confectioners' sugar
Cook butter, dates, sugar and egg for 10 minutes in a small saucepan, it should bubble gently and darken. Cool 5 minutes, then add Krispies, nuts, vanilla and salt,
stirring until combined. Roll in balls the size of walnuts, then roll in confectioners' sugar. Refrigerate until serving.
STRAWBERRY SOUR CREAM BREAD
2 1/3 c. Bisquick
3/4 c. sugar
1/3 c. sour cream
1/4 c. vegetable oil
1 1/2 tsp. cinnamon
2 tsp. vanilla
3 eggs
1/2 c. chopped nuts
1 c. chopped strawberries
Mix all but berries and nuts. Beat 50 strokes by hand. Stir in berries and nuts. Pour in greased and floured loaf pan. Bake at 350 degrees for 50 to 60 minutes or
until toothpick inserted in center comes out clean. Cool 5 minutes and remove from pan.
SAUSAGE-CORN BREAD BAKE
1 roll Jimmy Dean sausage
1 lg. onion, chopped
2 eggs, lightly beaten
1 1/2 c. Martha White buttermilk self-rising cornmeal mix
1 T sugar
1 can cream-style corn
3/4 c. milk
1/2 c. canola oil
2 c. (8 oz.) grated sharp Cheddar cheese
Preheat oven to 425 degrees. Grease a 10 1/2 inch skillet or 2 quart baking dish; set aside. Brown sausage and onion in medium skillet; drain well. Combine eggs,
cornmeal, sugar, milk and oil. Pour half of cornmeal mixture into prepared skillet; sprinkle with sausage mixture and cheese. Pour remaining batter over top. Bake
30-40 minutes. Let cool 10 minutes.
6-8 servings.
HASH BROWN POTATO CASSEROLE
32 oz. pkg. frozen hash brown potatoes
1/2 c. melted margarine
8 oz. shredded cheddar cheese
1 c. onions, chopped
1 pt. sour cream
1 can cream of chicken soup
1 tsp. salt
1/2 tsp. garlic salt
1 c. corn flakes, crushed
1/4 c. melted margarine
Partially thaw hash browns. Mix potatoes, 1/2 cup margarine, cheese, onions, sour cream, soup and spices. Place in greased 9 x 13 inch dish. Sprinkle corn flakes
on top of potatoes; pour the 1/4 cup margarine over corn flakes. Bake uncovered in 350 degree oven for 1 hour and 15 minutes.
SWEET & SOUR CHICKEN WINGS
5 lbs. Perdue chicken wingettes
1 bottle red Russian dressing
1 jar orange marmalade
1 env. onion soup mix
Mix ingredients and coat chicken. Bake in foil lined pan for 1 hour at 350 degrees. (These can be marinated for a day, baked and refrigerated a day ahead. This
makes coating stick better.)
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LEMONY ANGEL CAKE
(low fat)
1 angel food cake
1 box (4 serving size) sugar-free instant lemon pudding mix
2 c. cold skim milk
1 (8 oz.) container lemon low-fat yogurt
1 lg. Cool Whip
FILLING:
Beat pudding mix and skim milk. Fold in lemon yogurt until blended. Cover and refrigerate at least 1 hour. To assemble - slice cake horizontally into 3 layers. Put 1
layer on serving plate. Spread with half the filling. Repeat with second layer and remaining filing. Top with last layer. Frost top and sides with Cool Whip.
Garnish with 1/2 lemon rounds and fresh mint leaves. Refrigerate.
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RAISIN CAKE
2 c. water
2 c. raisins
Cook until water evaporates.
Add:
2 eggs
2 tbsp. sweetener
3/4 c. cooking oil
1 tsp. soda
2 c. flour
1 1/2 tsp. cinnamon
1 tsp. vanilla
Mix well. Pour into 8"x8" greased pan; bake at 350 degrees for 20 minutes.
Makes 20 servings. 1 fruit, 2 fat, 185 calories.
DIABETIC RICE PUDDING
1 pkg. vanilla low calorie dietary pudding and pie filling mix (serves 4)
3 tbsp. raisins
1 c. cooked white rice
Prepare pudding according to package directions. Add rice and raisins. Pour into casserole and sprinkle with mixture of cinnamon, nutmeg, and granulated
artificial sweetener. Serve warm or cold.
Makes 6 servings.
1 serving = 1 fruit, 1/2 skim milk, 1/2 bread.
1 serving = 115 calories.
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QUICK AND EASY CHICKEN AND RICE
1 pkg. chicken flavored Rice a Roni
1-2 c. leftover chicken or turkey or 1 can white chicken chunks
Follow directions on package. Add chicken to rice and simmer for 15 minutes. Do not lift lid.
EASY CHICKEN DIVAN
Serves 2
1 pkg. frozen broccoli with cheese sauce
2 Tablespoons Miracle Whip
1 to 2 teaspoons lemon juice
1/2 lb sliced or cubed cooked chicken or turkey
2 Tablespoons crushed potato chips (optional)
Prepare broccoli as directed on package. Remove from pouch and stir in Miracle Whip and lemon juice.
Arrange chicken or turkey in shallow buttered baking pan. Top with vegetable mixture and then with chips.
Bake in a 350 degree F. oven for 20 minutes or in a microwave oven for 6 minutes on high. Let stand 5 minutes covered before serving.
Help make us NUMBER ONE !
CREAMY CHICKEN & CHILE ENCHILADAS
1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into strips
1 can (4.5 ounces) Old El Paso chopped green chilies
1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas
2 cans (10 ounces each) Old El Paso green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 ounces)
Heat oven to 400 degrees.
Lightly grease 13x9x2-inch rectangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.
Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.
Bake 15 to 20 minutes or until hot and cheese is melted.
Source: Old El Paso
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GARLIC SHRIMP AND PASTA
(Low Fat Recipe)
2 tablespoons cornstarch
1 can (14 1/2 ounces) Swanson Chicken Broth (1 3/4 cups)
2 cloves garlic, minced
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
2 tablespoons lemon juice
1/8 teaspoon ground red pepper
1 pound medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti (about 8 ounces dry), cooked without salt
In medium saucepan mix cornstarch, broth, garlic, parsley, lemon juice and pepper. Over medium-high heat, cook until mixture boils and thickens, stirring
constantly.
Add shrimp. Cook 5 minutes or until shrimp turn pink, stirring often. Toss with spaghetti.
Makes 4 servings
Source: Swanson
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FAMOUS CHOCOLATE REFRIGERATOR ROLL
This chocolate cookie roll is frosted with whipped cream and may be made ahead of time.
Prep: 30 mins - Chill: 4 hrs
1 teaspoon vanilla extract
2 cups heavy cream, whipped, or 1 (8-ounce) container frozen whipped topping, thawed
1 (9-ounce) package NABISCO Famous Chocolate Wafers
Chocolate curls, for garnish
1. Stir vanilla into whipped cream or topping.
2. Spread 1/2 tablespoon whipped cream or topping on each wafer. Begin stacking wafers together and stand on edge on serving platter to make a 14-inch log.
3. Frost with remaining whipped cream or topping. Chill for 4 to 6 hours*. To serve, garnish with chocolate curls; slice roll at
45-degree angle.
Nutritional Info Per Serving:
237 calories, 2 g protein, 18 g carbohydrate, 17 g total fat, 10 g saturated fat, 57 mg cholesterol, 176 mg sodium, 0 g dietary fiber
Notes:
*Or, freeze until firm; cover with plastic wrap. Thaw in refrigerator for 1 hour before serving.
Makes 12 servings
Source: Nabisco
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