|
A to Z Recipes Newsletter
October 3, 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 Monday morning to all. Its a very special day, indeed. Robyn and her groom in Auckland,
NZ, celebrate their 35th wedding anniversary today. I wish many happy returns to them. Please drop by the A to Z Discussion Forum QT to send
Robyn a personal wish.
Our theme issue yesterday was great. If you've never joined in the fun by sharing a recipe, you should try. I spend a lot of time in sharing with others and it gives
me such a charge, even on days like today when I wanted nothing more than to sleep in as I work a late shift. Oh! Sharing! Here is the new theme topic: Fabulous
Fakes. The idea in this theme is recipes of your favorite restaurants, chefs, or name-brand products. They could be actual recipes from the source, or some you
have collected that clone the taste found in restaurants or by famous chefs. Often I will eat a particular dish at a restaurant, then go home and develop a recipe of
my own that closely resembles what I enjoyed. I am not always successful with a perfect reproduction, but have yet to concoct one that my family didn't find
pleasing. Get out those recipe cards, cookbooks, or surf the 'net for your cloned keepers. Go to the Monthly Theme section for more details (we don't want to
infringe on copyrights) and a special link for sending in your favorites. My thanks to Richard in Bradenton, FL for the theme topic suggestion.
Even though I have been a bit slow in moving today, I believe the issue will provide you with plenty to make you think and laugh. The recipes are all keepers. My
thanks to all who made this issue possible.
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
WHAT MAKES A MARRIAGE LAST
Author Unknown
IT'S THE EVERYDAY CHOICES THAT YOU MAKE:
To do what is best for your partner in life...
To respect the commitment of being husband and wife...
To be still and just listen ??”not have to be heard...
To forgive and forget and not need "the last word"...
To admit you're not perfect ??”you'll both make mistakes...
To support the decisions that each of you makes...
To be willing to laugh when a day has been rough...
To divide up the burdens when life becomes tough...
To support one another when things are too hurried...
To comfort each other when stress keeps you worried...
To be willing to cherish your true love and friend with a joy and compassion that will never end.
As you celebrate each year together.
May you always have Understanding to make your marriage work,
Commitment to make your marriage grow
And Love to make your marriage happy!
Help make us NUMBER ONE !
Buying and Storing Tomatoes
As long as they are kept at room temperature, tomatoes picked at the mature green stage will finish ripening in supermarkets and after you purchase them. Within a
few days, they will soften slightly, turn red and??”most important of all??”develop their full flavor and aroma.
To avoid interrupting this process, place the tomatoes on a counter or in a shallow bowl at room temperature until they are ready to eat.
DON'T REFRIGERATE THEM.
When tomatoes are chilled below 55?° F, the ripening comes to a halt and the flavor never develops.
To speed up the process, keep tomatoes in a brown paper bag or closed container to trap the ethylene gas that helps them ripen. Adding an ethylene-emitting apple or
pear to the container can also hasten ripening. Store the tomatoes in a single layer and with the stem ends up, to avoid bruising the delicate "shoulders."
Once they are fully ripened, tomatoes can be held at room temperature or refrigerated for several days. When you??™re ready to use them, bring the tomatoes back to
room temperature for fullest flavor.
Tomato Techniques
To peel: Fill a saucepan with enough water to cover tomatoes; bring to a boil. Immerse tomatoes about 30 seconds; drain and cool. Remove stem ends and slip off
skins.
To seed: Cut tomatoes in half crosswise. Gently squeeze each half, using your fingers to remove seeds. To reserve the juice for use in dressings, sauces or soups,
seed the tomato into a strainer held over a bowl.
Tomato Shells: Cut a 1/2 inch slice off the stem end of each tomato. Using a spoon, scoop out the pulp.
Roast: Preheat oven to 450?° F. Halve tomatoes crosswise. Place halves, cut side down, on a shallow baking pan; brush with oil. Roast until lightly browned, about 20
minutes; cool. Remove skins and stem ends.
Slow-Cook: Preheat oven to 300?° F. Remove stem ends; slice tomatoes. Place slices on a shallow baking pan; brush with oil. Cook until tomatoes soften and shrink,
about 45 minutes.
Tomato Equivalents
1 small tomato = 3 to 4 ounces
1 medium tomato = 5 to 6 ounces
1 large tomato = 7 or more ounces
1 pound of tomatoes = 2 1/2 cups chopped or 1 1/2 cups pulp
Source: Foodies.com
A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE !
Fabulous Fakes
Here's the scoop on the current theme:
How can something fake be good? When its a fabulous recipe! It takes a lot of time and money to reproduce a recipe found in restaurants, prepared by master
chefs. While I usually opt to save time and money at home and simply dine out when I am craving a master chef creation, giving it a 'go' at home can be fun... and
tasty! Please share your favorite and fabulous fakes with us this month. We're going for recipes that recreate those dishes served by chefs in restaurants. Whether
it is fried chicken from that fella in Kentucky, pasta served in an Olive Garden Italian restaurant, or a made-at-home batch of a mix offered by a name brand
(biscuit mix, stuffing, sauce, etc.), send in your fabulous fakes for sharing in our next theme issue. Please understand that we do not wish to infringe on
copyrighted material; if your source states it is copyrighted then do not send it. 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: Fabulous Fakes
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 copyrighted or 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 Fabulous Fakes has a deadline of October 28, 2005, and will be posted on November 6, 2005.
Please use this email link to submit a recipe for theme recipes: Fabulous Fakes
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 !
66853/94880_MaxineCoffeeKickAttitude.jpg
ickAttitude.jpg">
TWO KIDS
Shared by Pam, OH
Checking out of the grocery store, I noticed that the bag boy was eyeing my two adopted children curiously. They often draw scrutiny, since my son's a blonde
Russian, while my daughter has shiny black Haitian skin.
The boy continued staring as he carried our groceries to the car. Finally, he asked, "Are those your kids?"
"Yes, they are!" I answered proudly.
"They adopted?" he asked.
"Yes," I replied.
"I thought so," he concluded. "I figured you're too old to have kids that small."
TWO OLD GUYS
Shared by Vicki, Sarasota, FL
Two old guys are pushing their carts around Wal-Mart when they collide. The first old guy says to the second guy, "Sorry about that. I'm looking for my wife, and I
guess I wasn't paying attention to where I was going."
The second old guy says, "That's OK, It's a coincidence. I'm looking for my wife, too. I can't find her and I'm getting a little desperate."
The first old guy says, "Well, maybe I can help you find her. What does she look like?"
The second old guy says: "Well, she is 27 yrs old, tall, with red hair, blue eyes, long legs, big bust, and is wearing short shorts. What does your wife look like?"
To which the first old guy says, "Doesn't matter, --- let's look for yours.
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 !
66853/94887_ChocolateBundles.jpg
lateBundles.jpg">
CHOCOLATE BUNDLES
~Submitted by Treva, Eastern TN
Prep/Cook Time: 30 minutes
1/2 package (17 1/4-ounce size) Pepperidge Farm?® Frozen Puff Pastry Sheets (1 sheet)
1 package (6 ounces) semi-sweet chocolate pieces
1/4 cup chopped walnuts
Confectioners' sugar
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix chocolate pieces and walnuts and set aside.
Unfold pastry on lightly floured surface. Roll into 12-inch square. Cut into 9 (4-inch) squares. Place about 2 tablespoons chocolate mixture in center of each square.
Brush edges of squares with water.
Fold corners to center on top of filling and twist tightly to seal. Fan out corners. Place 2 inches apart on baking sheet.
Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack 10 minutes. Sprinkle with confectioners' sugar.
VARIATION: For large puffs, cut pastry into 4 (6-inch) squares and place about 1/3 cup chocolate mixture in center of each. Proceed as in step 2.
Serves 9.
CRAB QUICHE
~Submitted by Larry Holmes, Ontario, Canada
Pie crust of your choice, thinly rolled
1 cup mushrooms, sliced
1 tablespoons brandy or lemon juice
1 cup canned crab
?? pound Swiss or mild Cheddar cheese, grated
3 eggs
1 tablespoon all-purpose flour
1/8 teaspoon nutmeg
?? teaspoon salt
1 cup heavy cream
Line 8 2-inch aluminum tart pans with the pastry. Preheat oven to 375?°F. Combine and stir the mushrooms with the brandy or lemon juice, then shred crab, removing
any hard parts. Fill each tart with alternate layers of sliced mushrooms, crab and grated cheese. Beat together the eggs, flour, nutmeg, salt and cream, then pour
equally over each tart. Place in a baking pan and bake for 20 ??“ 30 minutes or until the custard has set and top golden brown.
Serves 8
Note: If you are preparing this in advance, cool thoroughly and wrap each tart individually in a square of foil. Refrigerate or freeze. To reheat, unwrap and place
in a 375?°F oven for 10 to 15 minutes.
GROUND BEEF CHOP SUEY
~Submitted by Jessica, Corfu, Greece
1 pound ground beef
1 cup bean sprouts, drained
2 medium onions, sliced thin
1 beef bouillon cube, dissolved
1/4 pound mushrooms, sliced
3/4 cup boiling water
1 cup celery, diagonally sliced
cooked rice
3 tablespoons soy sauce
1 tablespoon corn starch
1 teaspoon ginger
1 teaspoon sugar
Saut?© beef, onions and celery until meat is browned. Add mushrooms, water, soy sauce, ginger and sugar. Cook 2 minutes. Stir in sprouts. Stir together bouillon and
corn starch. Add to beef mixture. Bring to boil. Cook 1 minute, stirring constantly. Serve with cooked rice.
Source: CDKitchen
RANCH NOODLES
~Submitted by Judy, MI
Yield: 12 side-dish servings
8 to 12 ounces narrow egg noodles
1 cup mayonnaise
1 cup sour cream
1 package ranch-style salad dressing mix
Minced fresh parsley and/or fresh dillweed
Boil noodles in lightly salted water until done. Drain. Blend mayonnaise, sour cream and dry ranch dressing mix. Dress the hot, drained noodles with as much ranch
dressing as you like. Serve noodles warm, strewn with fresh minced parsley and/or dillweed.
Use any remaining ranch dressing mix as a dip for blanched vegetables such as Sugar Snap peas, asparagus spears and broccoli florets.
CHICKEN BREAST WITH CREAMY GREEN ONION SAUCE
~Submitted by Ann, Montreal, Quebec, Canada
2 tbsp. butter or margarine
5 to 6 boneless chicken breast halves, skinned
salt and freshly ground pepper
2 large shallots finely chopped
1/2 cup chicken stock
2 cups half and half
1 cup grated Romano cheese
1 bunch green onions, chopped
1 lb spinach fettuccine
2 tablespoons butter or margarine, room temp.
Freshly grated Romano cheese
1. Melt 2 tbsp. butter or margarine in heavy large skillet over medium-low heat. Season chicken with salt and pepper. Add to skillet and
saut?© until cooked through, turning occasionally, about 12 minutes. Transfer to heated plate and tent with foil to keep warm.
2. Add shallots to same skillet and stir 1 minute. Add stock, increase heat and boil until reduced to glaze about 5 minutes. Add half-and half and boil until slightly
thickened, stirring occasionally, about 5 minutes. Add 1 cup Romano cheese and green onions and stir until cheese melts and sauce thickens, adding juices
accumulated on chicken plate. Season generously with pepper to taste.
3. Meanwhile, cook fettuccine in large pot. Drain well. Transfer to large heated bowl. Add 2 tablespoons butter and mix until butter melts.
4. Thinly slice chicken on diagonal and arrange on top of pasta. Pour sauce over chicken and pasta. Serve immediately passing
Romano cheese separately........Enjoy
Help make us NUMBER ONE !
BANANA SPLIT DESSERT
~Submitted by Jean, Syracuse, NY
Ingredients:
2 cups graham cracker crumbs (reduced fat)
1 - 20 ounce can crushed pineapple (natural juices) well drained
4 cups plain yogurt (97% fat free)
4 medium bananas, sliced
8 ounces cool whip (fat free)
?? cup almonds (sliced)
4 ounces maraschino cherries
Layer in order in a 9x9 pan.
Prepare right before serving.
Nutritional Analysis:
Calories 123
Total fat 1.4 g.
Saturated fat .14 g.
Sodium 75 mg.
Cholesterol 1mg.
Help make us NUMBER ONE !
TERIYAKI KABOBS
~Submitted by Jean, Syracuse, NY
1/3 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 garlic clove, minced
1 teaspoon ground ginger
1 teaspoon seasoned salt
1 1/2 pounds boneless sirloin steak, cut into 1 1/4-inch cubes
12 whole mushrooms
1 large green pepper, cut into 1 1/2-inch pieces
1 large onion, cut into wedges
12 cherry tomatoes
In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well. Pour half of the marinade into a large resealable plastic bag or shallow glass
container; add beef and turn to coat. Seal or cover; refrigerate for 4 to 8 hours, turning occasionally. Cover and refrigerate remaining marinade.
Drain meat; discard marinade. On metal or soaked bamboo skewers, alternate meat, mushrooms, green pepper, onion and cherry tomatoes; leaving 1/4 inch between
each. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8 to 10 minutes or until meat
reaches desired doneness. Serve meat and vegetables over rice if desired.
Serves 6.
Nutritional Analysis: One serving (calculated without rice) equals: 244 calories, 690 mg sodium, 77 mg cholesterol, 10 gm carbohydrate, 29 gm protein, 10 gm
fat
Diabetic Exchanges: 3 1/2 lean meat; 2 vegetables
A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE !
66853/94883_MushroomManicotti.jpg
net/MushroomManicotti.jpg">
MUSHROOM MANICOTTI
4 uncooked manicotti shells
Garlic-Mushroom Sauce (See Below)
1 package (3 ounces) cream cheese, softened
3 tablespoons crumbled feta cheese
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/4 cup diced fully cooked smoked ham
1 tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives
1. Heat oven to 375?°F. Cook and drain manicotti shells as directed on package. Make Garlic-Mushroom sauce in same saucepan.
2. Mix cream cheese, feta cheese, onion and Worcestershire sauce in small bowl, using fork, until well blended. Stir in ham and chives. Fill each shell with about 3
tablespoons of the cheese mixture, using small spoon.
3. Pour half of the sauce unto ungreased square baking dish, 8x8x2 inches. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about
20 minutes or until hot and bubbly.
Garlic-Mushroom Sauce
1 tablespoon butter or margarine
2 cups sliced fresh mushrooms (5 ounces)
2 tablespoons chopped onion
2 garlic cloves, finely chopped
1/3 cup dry sherry or Dry white wine or chicken broth
1 teaspoon lemon juice
1/4 teaspoon lemon pepper
1/8 teaspoon salt
1/2 cup whipping (heavy) cream
1. Melt butter in 3-quart saucepan over medium heat. Cook mushrooms, onions and garlic in butter about 3 minutes, stirring frequently, until vegetables are
crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has
evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.
Help make us NUMBER ONE !
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.
Calphalon Professional Nonstick II Limited Edition 10-Inch Omelet Pan
You've always wanted a piece of Calphalon cookware!
Under 20 bucks... L-o-w-e-s-t price of the year!
66853/94881_0452275873.01.TZZZZZZZ.jpg
0452275873.01.TZZZZZZZ.jpg">
Top Secret Restaurant Recipes
Creating Kitchen Clones from America's Favorite Restaurant Chains
by Todd Wilbur
66853/94884_1580082599.01.TZZZZZZZ.jpg
1580082599.01.TZZZZZZZ.jpg">
Foods of the Americas
Native Recipes and Traditions
by Fernando Divina, Marlene Divina
|
|
|
