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A to Z Recipes Newsletter
September 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
Diabetic Choices
For Two
Publisher's Choice
Good Monday morning to one and all. I hope your weekend went well. As those of you who frequent the A
to Z Discussion Forum know, mine was eventful. Things are settling down here. Many thanks for the prayers and well wishes.
In the Favorites section, you will find a corrected version of the Chinese Chicken Salad
recipe from yesterday's issue. It was missing the dressing recipe. I apologize for the
omission.
In today's issue you'll find recipes as well as other goodies shared by a2z'ers. Its a lot of fun to share. Heck, that's what
A to Z Recipes is all about. I hope you will send in a recipe or two, or even a chuckle or interesting item for posting.
Speaking of sharing recipes, the current theme of Bed & Breakfast Inn recipes is in full bloom. Try to participate by passing along any you have. Themes are
great fun and being a real part of them is, too. Thanks.
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
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Stress Management
Shared by Bette, CA
A lecturer, when explaining stress management to an audience, raised a glass of water and asked, "how heavy is this glass of water?"
Answers called out ranged from 20g to 500g. The lecturer replied, "The absolute weight doesn't matter. It depends on how long you try to hold it.
"If I hold it for a minute, that's not a problem. If I hold it for an hour, I'll have an ache in my right arm. If I hold it for a day, you'll have to call an ambulance. "In
each case, it's the same weight, but the longer I hold it, the heavier it becomes. "
He continued, "And that's the way it is with stress management. If we carry our burdens all the time, sooner or later, as the burden becomes increasingly heavy, we
won't be able to carry on."
"As with the glass of water, you have to put it down for a while and rest before holding it again. When we're refreshed, we can carry on with the burden."
"So, before you return home tonight, put the burden of work down. Don't carry it home. You can pick it up tomorrow. Whatever burdens you're carrying now, let
them down for a moment if you can."
"Relax; pick them up later after you've rested. Life is short. Enjoy it!"
And then he shared some ways of dealing with the burdens of life:
* Accept that some days you're the pigeon, and some days you're the statue.
* Always keep your words soft and sweet, just in case you have to eat them.
* Always read stuff that will make you look good if you die in the middle of it.
* Drive carefully. It's not only cars that can be recalled by their maker.
* If you can't be kind, at least have the decency to be vague.
* If you lend someone $20 and never see that person again, it was probably worth it.
* It may be that your sole purpose in life is simply to serve as a warning to others.
* Never buy a car you can't push.
* Never put both feet in your mouth at the same time, because then you won't have a leg to stand on.
* Nobody cares if you can't dance well. Just get up and dance.
* Since it's the early worm that gets eaten by the bird, sleep late.
* The second mouse gets the cheese.
* When everything's coming your way, you're in the wrong lane.
* Birthdays are good for you. The more you have, the longer you live.
* You may be only one person in the world, but you may also be the world to one person.
* Some mistakes are too much fun to only make once.
* We could learn a lot from crayons. Some are sharp, some are pretty and some are dull. Some have weird names, and all are different colors, but they all have to
live in the same box.
"A truly happy person is one who can enjoy the scenery on a detour."
Help make us NUMBER ONE !
1943 Guide to Hiring Women
Shared by Ann, Florida
The following is an excerpt from the July 1943 issue of Transportation Magazine. This was serious and written for male supervisors of women in the workforce
during World War II.
Eleven Tips on Getting More Efficiency Out of Women Employees:
There's no longer any question whether transit companies should hire women for jobs formerly held by men. The draft and manpower shortage has settled that
point. The important things now are to select the most efficient women available and how to use them to the best advantage. Here are eleven helpful tips on the
subject from Western Properties:
1. Pick young married women. They usually have more of a sense of responsibility than their unmarried sisters, they're less likely to be flirtatious, they need the
work or they wouldn't be doing it, they still have the pep and interest to work hard and to deal with the public efficiently.
2. When you have to use older women, try to get ones who have worked outside the home at some time in their lives. Older women who have never contacted the
public have a hard time adapting themselves and are inclined to be cantankerous and fussy. It's always well to impress upon older women the importance of
friendliness and courtesy.
3. General experience indicates that "husky" girls - those who are just a little on the heavy side - are more even tempered and efficient than their underweight
sisters.
4. Retain a physician to give each woman you hire a special physical examination - one covering female conditions. This step not only protects the property against
the possibilities of lawsuit, but reveals whether the employee-to-be has any female weaknesses which would make her mentally or physically unfit for the job.
5. Stress at the outset the importance of time; the fact that a minute or two lost here and there makes serious inroads on schedules. Until this point is gotten across,
service is likely to be slowed up.
6. Give the female employee a definite day-long schedule of duties so that they'll keep busy without bothering the management for instructions every few minutes.
Numerous properties say that women make excellent workers when they have their jobs cut out for them, but that they lack initiative in finding work themselves.
7. Whenever possible, let the inside employee change from one job to another at some time during the day. Women are inclined to be less nervous and happier with
change.
8. Give every girl an adequate number of rest periods during the day. You have to make some allowances for feminine psychology. A girl has more confidence and is
more efficient if she can keep her hair tidied, apply fresh lipstick and wash her hands several times a day.
9. Be tactful when issuing instructions or in making criticisms. Women are often sensitive; they can't shrug off harsh words the way men do. Never ridicule a woman
- it breaks her spirit and cuts off her efficiency.
10. Be reasonably considerate about using strong language around women. Even though a girl's husband or father may swear vociferously, she'll grow to dislike a
place of business where she hears too much of this.
11. Get enough size variety in operator's uniforms so that each girl can have a proper fit. This point can't be stressed too much in keeping women happy.
SOURCE: MIStupid.com
A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE !
Recipes from Bed & Breakfast Inns
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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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 !
International symbol of marriage, lol.
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Shared by Barbara, Chula Vista, CA
Retired Person
Shared by Jessica, Corfu, Greece
Working people frequently ask retired people what they do to make their days interesting.
I went to the store the other day. I was only in there for about 5 minutes. When I came out there was a town cop writing out a parking ticket.
I went up to him and said, "Come on, buddy, how about giving a senior a break?" He ignored me and continued writing the ticket. I called him a Nazi.
He glared at me and started writing another ticket for having worn tires.
So I called him a piece of horse manure. He finished the second ticket and put it on the windshield with the first. Then he started writing a third ticket.
This went on for about 20 minutes. the more I abused him, the more tickets he wrote.
I didn't give a crap. My car was parked around the corner.
I try to have a little fun each day now that I'm retired. It's important at my age.
GREAT TRUTHS ABOUT GROWING OLD
Shared by Lou, FL
1) Growing up is mandatory; growing old is optional.
2) Forget the health food. I need all the preservatives I can get.
3) When you fall down, you wonder what else you can do while you're down there.
4) You're getting old when you get the same sensation from a rocking chair that you once got from a roller coaster.
5) It's frustrating when you know all the answers but nobody bothers to ask you the questions.
6) Time may be a great healer, but it's a lousy beautician.
7) Wisdom comes with age, but sometimes age comes alone.
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 !
CHINESE CHICKEN SALAD
~Submitted by Pat, Minden, NV
This is sooooooo good!!!
2 whole chicken breasts, boiled and shredded
1/2 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon sesame oil
1 head iceberg lettuce, shredded
3 green onions, sliced
8 won ton skins, cut into 1/4 inch strips
2 tablespoons vegetable oil
1/2 cup cashew pieces
dressing (recipe follows)
In medium bowl, mix sugar, soy sauce and sesame oil. Add shredded chicken, cover and refrigerate for 1 hour or more. In small frying pan, fry won ton strips in
vegetable oil until crisp and golden brown. When ready to serve, combine chicken, lettuce and onions and toss. Add dressing, cashews and won ton; toss lightly.
DRESSING
4 tablespoons sugar
4 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon pepper
Mix dressing in a jar with a lid. Shake well until sugar dissolves. Refrigerate for on hour or more.
CARAMEL APPLE OAT SQUARES
~Submitted by Richard, Bradenton, FL
Servings: 12 Servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
1-3/4 cups unsifted flour
1 cup quick-cooking oats
1/2 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold margarine or butter
1 cup chopped walnuts
20 caramels, unwrapped
1 (14-ounce) can EAGLE BRAND?® Sweetened Condensed Milk (NOT evaporated milk)
1 (21-ounce) can apple pie filling
Instructions
Preheat oven to 350?°. In large bowl, combine flour, oats, sugar, baking soda and salt; cut in margarine until crumbly. Reserving 1-1/2 cups crumb mixture, press
remainder on bottom of 13x9-inch baking pan. Bake 15 minutes. Add nuts to reserved crumb mixture. In heavy sauce pan, over low heat, melt caramels with EAGLE
BRAND?®, stirring until smooth. Spoon apple pie filling over prepared crust; top with caramel mixture then reserved crumb mixture. Bake 20 minutes or until set. Cool.
Serve warm with ice cream.
SALMON IN VODKA CREAM SAUCE WITH GREEN PEPPERCORNS
~Submitted by Ann, Montreal, Quebec, Canada
8 tablespoons butter
1 onion, thinly sliced
1 pound spinach
6 6 ounce salmon filets
salt and freshly ground pepper
3 tablespoons olive oil
1 1/2 cups whipping cream
1/2 cup vodka
2 tablespoons green peppercorns in water, drained and crushed
3 tablespoons fresh lime juice
1/4 cup snipped fresh chives
Preheat oven to 350F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45
minutes.
Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven; keep warm.
Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer
to platter. Tent with foil to keep warm. Pour off excess oil from skillet. Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green
peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper.
Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives.
STRAWBERRY CHEESECAKE
~Submitted by Barbara, Chula Vista, CA
This is from the world famous San Diego's Hotel del Coronado.
2 (8 ounce) packages cream cheese
1 cup sugar
1 cup whipping cream'
4 egg whites
1 teaspoon vanilla
1/2 envelope unflavored gelatin
1 cup water
Graham Cracker Crumb Crust ** See below
Strawberry Sauce *** see below
Beat cream cheese with 1/2 cup sugar until light. Add cream and beat until smooth. Beat egg whites until frothy. Gradually add remaining sugar and vanilla and
continue beating until egg whites are stiff but not dry. Fold into cheese mixture. Soften gelatin in a small amount of the water, about 5 minutes. Dissolve over low
heat, then add remaining cold water. Chill until syrupy, then fold into cheese mixture. Turn into prepared pan and chill 2 hours. Spoon Strawberry Sauce evenly over
cake.
Graham Cracker Crumb Crust
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter or margarine, melted
Combine crumbs with sugar. Work in butter. Line a 9 inch springform pan with crumb mixture. Bake at 350 degrees 10 minutes, then cool thoroughly before adding
filling.
Strawberry Sauce
2 (10 ounce) packages frozen strawberries
1 1/2 tablespoons cornstarch
Thaw strawberries and drain juice into saucepan. Heat juice with cornstarch. Cook, stirring, until slightly thickened. Cool and add strawberries. Use as topping for
cheesecake.
FREEZE POPS
~Submitted by Judy, MI
The best!
1 package of Jell-o
1 envelope of Kool-Aid
2 c cold water
1 c sugar
2 c boiling water
Mix together everything but the cold water first, then add cold water and put into freeze pop containers...freeze for 2+ hours.
Source: Tupperware
CITRUS AND DATE GRATIN
~Submitted by Larry Holmes, Ontario, Canada
5 oranges
2 grapefruit
12 dates, as fresh as you can get them, pitted and quartered
5 large egg yolks
6 tablespoons mild-flavored honey
2 tablespoons rum
2 tablespoon vanilla
1 teaspoon ground cinnamon
1/2 cup cr??me fra?®che (recipe follows)
Squeeze the juice from one of the oranges and one grapefruit, strain and set the juice aside. Remove the peel and zest from the remaining oranges and grapefruit
and cut the fruit in quarters or eighths. Distribute, along with the dates, among 4 to 6 small gratin dishes, or toss together and place in a 1- or 2-quart gratin
dish.
Heat the juice to boiling point in a small saucepan. Meanwhile, beat together the egg yolks and honey until thick and lemon colored. Slowly pour in hot juice,
beating. Return mixture to the saucepan and place over medium heat. Heat through, stirring constantly with a wooden spoon until the custard thickens and coats the
spoon like thick cream. In the beginning it will be foamy on top, so it will be hard to see it thickening. To be safe, keep removing if from the heat once wisps of
steam begin to appear, spooning a little out and checking. When thick, remove from heat and stir in the rum, vanilla and cinnamon. Set this cr??me anglaise aside,
covered.
Preheat oven broiler for 15 minutes before you wish to serve. Beat the cr??me fra?®che in a bowl and beat in the cr??me anglaise. Spoon over the fruit and place
under the broiler for 3 to 56 minutes, until the sauce begins to brown. Remove from the heat and serve.
Serves 4 to 6.
Cr??me Fra?®che: Although whipping cream may be substituted, a more approximate flavor may be realized if 1 cup of whipping cream is mixed with 1 teaspoon
buttermilk or 2 teaspoons of sour cream, blended well and left to stand at room temperature, uncovered, for one or more days until it is thick; then cover, and
refrigerate.
RHUBARB MERINGUE
~Submitted by Robyn, Auckland, New Zealand
750g rhubarb, washed, stringed and cut into short lengths
juice of half an orange
1/4 cup redcurrant jelly
200g shortbread biscuits, crumbled
2 egg whites
110g caster sugar, plus extra for sprinkling
Put rhubarb in a large shallow ovenproof dish and sprinkle over orange juice and dot with redcurrant jelly. Cover with tin foil and bake in an oven pre-heated to
180??C (regular bake) for 7-10 minutes, or until rhubarb is just tender. Be careful not to overcook it, or it will turn stringy.
Put half the shortbread biscuits into six large ramekins or ovenproof dessert dishes, and cover these with half the rhubarb. Top with a second layer of biscuits,
then rhubarb. Pour in any juices.
Beat egg whites in a grease-free copper, china or glass bowl with a whisk until very stiff and standing in peaks. Sprinkle over sugar and carefully fold through with
a large spoon, just until the sugar is blended in. Pile meringue on top of rhubarb in each ramekin, making sure it totally covers the rhubarb, then dredge with a little
more caster sugar. Bake in an oven pre-heated to 170C (fan bake) for 15-20 minutes until topping is firm and brown.
Serve immediately.
POTATO SCONES
~Submitted by Ann, FL
2 cups flour
1 tsp salt
3 tsp baking powder
3 Tbsp butter
1 cup cold mashed potatoes
1 egg beaten
1/3 cup milk, approximately
Mix dry ingredients in bowl & cut in fat, until mixture resembles coarse cornmeal. Blend mashed potatoes in with fork, mixing well. Combine egg & milk, add
to potato mixture and stir only until dry ingredients are moistened, adding more milk if necessary. Knead about 10 strokes on lightly-floured board. Divide dough in
half, and roll or pat about 1/4" thick to make a 9" square. Cut 3" squares & fry on hot, lightly buttered griddle, turning to brown both sides, allowing about 6
minutes in all. Add more butter to griddle if scones seem dry. Serve hot, for
buttering. Makes 18 scones which may be frozen.
Source: Damnyankee in a Southern Kitchen, A Revival Feast by Helen Worth, 1973
Help make us NUMBER ONE !
MAC-NUT CANDY
~Submitted by Angelique, TX
(Low-carb / high protein)
Ingredients
2 tablespoons No-Cal chocolate syrup
2 packets sugar substitute
6 tablespoons unsweetened coconut
10 large macadamia nuts
Instructions
Mix syrup and sweetener. Spoon over coconut and mix well. Allow flavors to blend for 2 minutes. Roll nuts in coconut mixture until well covered. Place on wax paper
in freezer for 10 minutes before serving.
To store: Wrap well in wax paper and place in freezer bag.
Yield: 10 candies
Per serving: 4.2 grams carbohydrates
Total grams: 41.9 carbohydrates
Source: Adapted from Dr. Atkins' New Diet Cookbook by Robert C. Atkins, M.D. and Fran Gare, M.S. (M. Evans and Company)
Help make us NUMBER ONE !
SOUTHERN BANANA-NUT BRAN MUFFINS
~Submitted by Treva, TN
Low saturated fat and no cholesterol
1 cup whole wheat flour
1 & 1/2 cups raw wheat bran
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup canola oil
2 egg whites, beaten
2 ripe bananas, mashed
1 cup fat free plain yogurt
1/3 cup creamy peanut butter
1/4 cup packed brown sugar
Combine flour, bran, baking soda, baking powder and salt in a mixing bowl and set aside. In large mixing bowl, combine oil, egg whites, bananas, yogurt, peanut
butter and brown sugar. Mix well. Fold in the dry ingredients and mix just until combined. Spoon the batter into paper-lined or nonstick muffin tins. Bake in a 400F
oven for 25 minutes or until firm to the touch. Remove from the pan and let cool on a wire rack.
Makes 12 servings (one muffin each)
Per serving: 160 calories, 5g protein, 8g total fat (.5g saturated fat), 23g carbohydrates, 3g dietary fiber, 0mg cholesterol, 230mg sodium. Daily value: 4% folate,
4% vitamin C, 8% calcium, 4% iron.
Food Exchanges: 1/4 Fruit, 3/4 Bread, 3/4 Fat
Help make us NUMBER ONE !
63770/92373_FruitCobblerForTwo.jpg
blerForTwo.jpg">
FRUIT COBBLER FOR TWO
Make just enough hot fruit dessert to share without having leftovers. The buttery crust bakes perfectly aloft the diminutive cups of fruit.
1 cup fruit pie filling, (apple, peach, cherry or blueberry)
1/2 cup Original Bisquick?® mix
2 tablespoons milk
1 tablespoon sugar
1 teaspoon butter or margarine, softened
1. Heat oven to 400F. Divide pie filling between 2 ungreased 10-ounce custard cups.
2. Stir remaining ingredients until soft dough forms. Spoon half of dough onto pie filling in each custard cup. Sprinkle with additional sugar if desired.
3. Bake 15 to 18 minutes or until topping is light brown.
1 Serving: Calories 300 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 460 mg; Total Carbohydrate 60 g (Dietary Fiber 2 g);
Protein 3 g
% Daily Value: Vitamin A 4 %; Vitamin C 0%; Calcium 8 %; Iron 6 %
Source: Bisquick recipe insert
Help make us NUMBER ONE !
63770/92372_HamBagelsHoneyMustardCreamCheese.jpg
CreamCheese.jpg">
HAM BAGELS WITH HONEY-MUSTARD CREAM CHEESE
Serves 4
1/2 cup whipped cream cheese spread
2 tablespoons Dijon mustard
1 tablespoon honey
4 bagels, cut horizontally in half
8 ounces deli-style sliced fully cooked ham
1. In small bowl, mix cream cheese, mustard and honey.
2. Spread cream cheese mixture over cut sides of bagels. Fill bagels with ham.
Source: Betty Crocker
GARLIC CHICKEN FRIED CHICKEN
Makes 4 servings
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed
Directions
1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly
coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and
serve.
Source: Allrecipes
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