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A to Z Recipes Newsletter
October 16, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
Welcome to your Sunday edition of A to Z Recipes. I'm so glad you dropped by and I believe you will enjoy what I've prepared for you.
First, I need to correct another of my (many) mistakes. Its amazing what can be learned along the
mis-information highway. I sent out birthday wishes to Pam in OH on the 6th. Guess what? Today - the 16th - is her birthday.
Pam, my dear friend, you were so sweet not to mention my faux pas. I guess you will get a double dose of wishes from me. Have a wonderful day!
Please send in those recipes for our monthly theme of Fabulous Fakes. You can read all about it in the Monthly Theme section in this issue. Have a great day.
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
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Food for Thought
The nicest thing about the future is that it always starts tomorrow.
Money will buy a fine dog, but only kindness will make him wag his tail.
If you don't have a sense of humor, you probably don't have any sense at all.
Seat belts are not as confining as wheelchairs.
A good time to keep your mouth shut is when you're in deep water.
How come it takes so little time for a child who is afraid of the dark to become a teenager who wants to stay out all night?
Business conventions are important because they demonstrate how many people a company can operate without.
Why is it that at class reunions you feel younger than everyone else looks?
Scratch a dog and you'll find a permanent job.
No one has more driving ambition than the boy who wants to buy a car.
There are no new sins....the old ones just get more publicity.
There are worse things than getting a call for a wrong number at 4 a.m.; it could be a right number.
Think about this..., No one ever says "It's only a game" when his team is winning.
I've reached the age where the happy hour is a nap.
Be careful reading the fine print. There's no way you're going to like it.
The trouble with bucket seats is, that not everybody has the same size bucket.
Do you realize that in about 40 years, we'll have thousands of old ladies running around with tattoos?
Money can't buy happiness - but somehow it's more comfortable to cry in a Corvette than in a Yugo.
After a certain age, if you don't wake up aching in every joint, you are probably dead.
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Great Cooking Tip
Shared by Treva, TN
Need a substitute for a cup of mayonnaise? Here are 2 things you can use:
1. 1 cup of sour cream, or
2. 1 cup of cottage cheese, whipped smooth.
How to Carve a Pumpkin
Shared by Linda, MI
Visit this site for simple instructions:
How to carve a pumpkin
A to Z Recipes Handy Links for Diabetics
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Monthly Theme, Recipe Submissions
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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 for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources.
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.
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Please send your request using this link. Tell us some basic
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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
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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
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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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HE'S SO MEAN THAT...
Shared by Don G., GA
1. If you kicked him in the heart, you'd break your toe.
2. He'd steal a dead fly from a blind spider.
3. He's deaf, and never told his barber.
4. You couldn't warm up to him if you were cremated together.
5. He sends get-well cards to hypochondriacs.
6. He'd cry over your wounds so he could get salt in them.
7. He has as much use for anyone living as an undertaker.
8. He applied for a job as a prison warden so he could put tacks in the electric chair.
9. The only thing he'll share with you willingly is a communicable disease.
10. He folds his newspaper so the guy next to him on the bus can only read half the headline.
11. He has a testimonial plaque from Kenneth Starr.
12. He dreamed that he died and the heat woke him up.
13. He takes sparrows, dips them in peroxide, and sells them as canaries.
14. He'd throw a drowning man both ends of the rope.
15. He knifes you in the back, and then has you arrested for carrying a weapon.
16. He campaigned for a dry county, got it passed, and then moved away.
17. He told his children the Easter Bunny got run over by a car.
18. He was engaged to a girl with a wooden leg, but he got mad and broke it off.
19. He never hits a man when he's down--he kicks him.
20. He never eats his heart out; he'd starve to death.
21. He'd borrow your pot just to cook your goose.
22. Only gravediggers would enjoy working for him.
23. He gave his wife oysters and a rabbit's foot because she wanted pearls for her birthday.
24. He had three phones installed so that he could hang up on more people.
Lawyer Joke
Shared by Jessica, Corfu, Greece
The United Way realized that it had never received a donation from the city's most successful lawyer. So a United Way volunteer paid the lawyer a visit in his
lavish office.
The volunteer opened the meeting by saying, "Our research shows that even though your annual income is over two million dollars, you don't give a penny to
charity. Wouldn't you like to give something back to your community through the United Way?"
The lawyer thinks for a minute and says, "First, did your research also show you that my mother is dying after a long, painful illness and she has huge medical bills
that are far beyond her ability to pay?"
Embarrassed, the United Way rep mumbles, "Uh... no, I didn't know that."
"Secondly," says the lawyer, "my brother, a disabled veteran, is blind and confined to a wheelchair and is unable to support his wife and six children."
The stricken United Way rep begins to stammer an apology, but is cut off again.
Thirdly, did your research also show you that my sister's husband died in a dreadful car accident, leaving her penniless with a mortgage and three children one of
whom is disabled and another has learning disabilities requiring an array of private tutors?"
The humiliated United Way rep, completely beaten, says, "I'm sorry, I had no idea."
And the lawyer says, "So... if I didn't give any money to them, what makes you think I'd ever give any to you?"
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BEEF TENDERLOIN WITH B?‰ARNAISE SAUCE
~Submitted by Larry Holmes, Ontario, Canada
2 pounds tenderloin of beef
2 tablespoons melted butter
B?©arnaise Sauce:
1/3 cup dry white wine
1/3 cup white wine vinegar OR tarragon vinegar
1 tablespoon chopped shallots
1 tablespoon crumbled dried tarragon or slightly more if fresh
1 tablespoon crumbled dried chervil or slightly more if fresh
4 whole peppercorns, crushed
pinch salt
4 beaten egg yolks, at room temperature
?? pound unsalted butter, slightly softened
1 tablespoon chopped fresh tarragon for garnish
salt and cayenne pepper to taste
I beef I frozen, completely thaw in refrigerator. Bring to room temperature before cooking. Preheat oven to 500?°F. Place meat on rack in shallow roasting pan and
brush with butter. Insert meat thermometer and place in oven. Turn heat down to 425?°F. Roast to desired doneness: for rare thermometer registers 130?°F to 140?°F.
While beef cooks, make sauce. In small heavy saucepan, combine wine, vinegar, shallots, tarragon, chervil, peppercorns and salt. Simmer 10 minutes or until mixture
is reduced to 2 tablespoons. Strain into small saucepan (the top part of a double boiler) pressing with back of spoon to extract all juices. Let cool slightly. (This
herbal reduction can be made in advance and refrigerated but bring to room temperature before continuing.)
Place saucepan with reduction over warm water in bottom of double boiler on low heat. Do not allow water to boil. Add egg yolks to reduction and whisk constantly
until sauce thickens. Still whisking, start to add the softened butter in small pieces, about 1 tablespoon at a time. If mixture thickens to quickly, remove from heat. When all the butter is incorporated and the sauce is thick and creamy, remove from heat and blend in chopped tarragon. Add salt and cayenne to taste. Sauce can
be kept an hour in top of double boiler as long as it does not over heat which causes it to separate. Should this happen, remove from heat and rapidly whisk in a few
drops of lukewarm water.
Let beef stand on warm platter for 10 minutes before carving. Serve beef surrounded by saut?©ed mushroom caps and crisp seasoned vegetables. Serve sauce warm,
not hot, spooned over beef slices.
Makes six servings.
IMPOSSIBLE BANANA CREAM PIE
~Submitted by Judy, MI
1 cup milk
1/3 cup butter, melted
1 teaspoon vanilla extract
3 eggs
1 1/2 cups granulated sugar
1/2 cup Bisquick
2 medium bananas, sliced
1 cup chilled whipping cream
2 tablespoons confectioners' sugar
Preheat oven to 350 degrees F. Grease a 10-inch pie plate. Beat milk, butter, vanilla extract, eggs, granulated sugar and Bisquick until smooth, 1 minute, with hand
mixer. Pour into plate. Bake about 30 minutes. Cool completely. Arrange banana slices on pie. Beat whipping cream and confectioners' sugar in a chilled bowl until
stiff. Spread over top.
SPINACH AND SWEET POTATO RISOTTO
~Submitted by Robyn, Auckland, New Zealand
Serves 4
500g sweet potato, peeled and chopped
1 tablespoon olive oil
20g butter
1 tablespoon olive oil, extra
1 onion, chopped
6 cups chicken stock
2 cups aborio rice
?? cup finely grated parmesan cheese
20g butter, extra
1 bunch spinach, trimmed
sea salt and cracked black pepper
finely grated parmesan cheese, extra to serve
Preheat the oven to 180??C.
Place the sweet potato on a baking tray, drizzle over the oil and roast for 10 minutes or until tender. Set aside.
Heat a large saucepan over medium heat.
Add the butter, extra oil and onion and cook for 6 minutes or until onion is golden and soft.
Place the stock in separate saucepan over medium heat, cover and bring to a slow simmer.
Add the rice to the onion mixture and cook, stirring, for 2 minutes or until rice is translucent.
Add the hot stock to the rice 1 cup at a time, stirring continuously until the stock is absorbed and the rice is al dente ??“ around 25 to 30 minutes.
Stir through the parmesan, extra butter, spinach, sweet potato, salt and pepper and serve with the extra parmesan.
MEXICO CITY SNAPPER VERACRUZANA
~Submitted by Vicki, Sarasota, FL
1 snapper
olive oil
Place 1 oz. olive oil in pan.
Season fish with salt and pepper and sear in hot oil. Set aside.
Saut?© ?? oz. garlic, minced, and 1 oz. onion, with chopped red and yellow bell peppers, and saut?© 2 minutes.
Then add:
2 oz. white wine ( or 5 oz. clam juice)
4 oz. tomato juice
2 oz. tomato paste
?? oz. capers
2 oz. green, pitted, olives
2 oz. chopped parsley
Return fish to pan, and cook till flaky.
BAKED POTATO SOUP
~Submitted by Jean, Syracuse, NY
4 large baking potatoes
4 slices bacon
6 cups milk
1/2 cup all-purpose flour
4 green onions, sliced
5 ounces (1 1/2 cups) shredded Cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) container sour cream
Either bake the potatoes in the oven or microwave- micro approximately 15-20 minutes or until tender, after poking holes in potatoes with a fork. Turn once about
halfway through cooking.
Cook bacon in a Dutch oven over medium heat until crisp while potatoes bake. Remove the bacon from the pot, drain on paper towels and set aside.
In the same pot as you cooked the bacon, combine the milk and flour and blend well. Cook over medium heat about 15 minutes or until thick and bubbly, stir
frequently. Take the pot off the heat.
Cut the cooked potatoes in half and scoop out the cooked potato from the skins (save the skins and use them for a potato skin appetizer or meal with a tossed salad
on another day). Mash the potatoes well.
Add the potatoes, bacon, 2 tablespoons of the green onion, 1 cup of the shredded cheese, and salt and pepper to the milk mixture. Cook and stir until cheese melts.
Add the sour cream, stirring until completed blended and heated through.
Serve topped with a sprinkle of remaining shredded cheese and green onion. You can also save a little bacon to crumble on top.
Makes 7 (1 1/2 cup) servings.
You can also use fat free half-and-half instead of the milk and/or lowfat or fat free sour cream if you are watching fat content, without compromising any of the
taste. I would not use fat free cheese as they don't seem to melt very well for me. Enjoy!
STUFFED FRENCH BREAD WITH GROUND BEEF
~Submitted by Ann, Montreal, Quebec, Canada
1 large loaf French bread
1 1/2 lbs. ground beef
3/4 cup chopped onion
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups bread crumbs (from bread)
1/4 tsp. dry mustard
1/3 cup chopped parsley
1 egg, slightly beaten
1 1/2 cups shredded Cheddar or Velveeta cheese
Butter, melted
Cut French bread in half lengthwise. Remove inside of bread. Combine beef, onion, oregano, salt, and pepper; & cook until brown. Remove from heat. Remove the
excess of sauce. Add crumbs, mustard, parsley, egg, and 1 1/2 cups cheese. Blend thoroughly. Fill bread shells. Brush crust with butter and wrap with aluminum foil.
Bake at 400 degrees for 10 minutes. Uncover and bake for additional 10 minutes. Serve with cheese sauce poured over top.
CHEESE SAUCE FOR STUFFED FRENCH BREAD:
1/4 cup (1/2 stick) butter
2 cups milk
1/4 cup flour
2 cups cheese, shredded (Cheddar or Velveeta)
In saucepan, melt butter and flour, then milk. Last, add cheese. Heat on low until sauce thickens. Serve immediately over hot bread.
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CHILI-SPICED SMOKED TURKEY BREAST
~Submitted by Angelique, TX
You don't need a smoker; any covered grill will give the same effect. Simply place the turkey breast on the cool side of the grill and use soaked wood chips.
1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons unsweetened cocoa
2 teaspoons paprika
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon dried thyme
2 garlic cloves, minced
1 (6-pound) whole turkey breast
2 cups mesquite chips
Cooking spray
Combine the first 10 ingredients in a small saucepan; bring to a boil. Remove from heat; cool.
Combine lime juice mixture and turkey in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours.
Soak wood chips in water at least 30 minutes. Drain well.
Preheat gas grill to medium-hot (350?° to 400?°) using both burners. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes
on grill over right burner.
Remove turkey from marinade; discard marinade. Place turkey, skin side up, on grill rack coated with cooking spray over left burner. Cover and cook 1 1/2 hours.
Turn turkey over; cook 15 minutes or until meat thermometer registers 170?°. Remove turkey from grill. Cover loosely with foil, and let stand at least 10 minutes
before carving. Discard skin.
Yield: 16 servings (serving size: 3 ounces)
NUTRITION PER SERVING
CALORIES 126 (11% from fat); FAT 1.6g (sat 0.3g,mono 0.7g,poly 0.3g); PROTEIN 25.6g; CHOLESTEROL 71mg; CALCIUM 13mg; SODIUM 119mg; FIBER 0.1g;
IRON 1.4mg; CARBOHYDRATE 0.6g
Source: Cooking
Light, DECEMBER 1998
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SUMMER SPAGHETTI SALAD
~Submitted by Jean, Syracuse, NY
1 package (16 ounces) thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder
Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. Combine
remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
Yield: 16 servings.
Nutritional Analysis: One 1-cup serving (prepared with fat-free salad dressing and nonfat Parmesan cheese topping) equals 137 calories, 150 mg sodium, trace
cholesterol, 27 gm carbohydrate, 5 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
A to Z Recipes Handy Links for Diabetics
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GRILLED CHICKEN WITH THAI-SPICED OIL
~Submitted by Tena, MO
Source: Bon Appetit 11-2000
6 tablespoons peanut oil
2 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic
4 teaspoons grated lemon peel
4 teaspoons soy sauce
1/2 teaspoon ground turmeric
2 skinless boneless chicken breast halves
Prepare barbecue (medium-high heat). Whisk first 6 ingredients in 9-inch pie dish to blend. Transfer 1/4 cup spiced oil to small bowl and reserve. Place chicken into mixture in pie dish; turn to coat. Grill until cooked through, about 6 minutes per side. Serve with reserved spiced oil.
Makes 2 servings. (Can be doubled.)
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rustedQuesadillas.jpg">
CUMIN-CRUSTED CHICKEN AND CHEDDAR QUESADILLAS WITH BASIL SOUR CREAM
Source: Chef Jack McDavid, Jack??™s Firehouse, Philadelphia, PA
St. Louis District Dairy Council
For chicken:
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
pinch of cayenne pepper
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
For saut?©ed mushrooms:
2 tablespoons unsalted butter
2 portabello mushroom caps, cleaned and thinly sliced
1 small red onion, thinly sliced
salt and pepper, to taste
For basil sour cream:
1 cup loosely packed basil leaves
2 garlic cloves
salt and pepper, to taste
2 cups sour cream
For quesadillas:
6 (12-inch) flour tortillas
3/4 pound Cheddar cheese, grated
For chicken: In a small bowl, combine cumin, salt, pepper and cayenne. Rub chicken breasts with spice mixture. Grill chicken 6 minutes on each side or until tender.
Remove from heat and thinly slice; set aside.
For saut?©ed mushrooms: Heat butter in a saut?© pan over medium heat. Add sliced mushrooms and onions. Season to taste with salt and pepper. Cook until mushrooms
are soft. Remove from heat and set aside.
For Basil Sour Cream: Combine basil, garlic, salt and pepper in a food processor. Process until pureed. Mix into sour cream. Set aside.
To assemble quesadillas: Pre-heat grill or griddle to 375 degrees Fahrenheit. Place tortillas on a flat surface. Generously sprinkle cheese onto one half of each
tortilla. Combine chicken and mushrooms; divide evenly on top of the cheese. Sprinkle cheese on top of the chicken and mushroom mixture. Season to taste with salt
and pepper. Fold each tortilla in half (creating a half circle shaped quesadilla). Cook each quesadilla about 4-6 minutes, until cheese is melted and the tortilla begins
to brown and crisp. Flip tortilla and repeat about 4-6 minutes. Remove quesadilla from heat and cool about 30 seconds before cutting into 3 triangle slices. Serve
with Basil Sour Cream.
Makes 4 servings.
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