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A to Z Recipes Newsletter
October 17, 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
Happiest of birthday wishes go out to Pat in Auburn,
Washington. Our pal Pat has been with
A to Z Recipes for a long time and is a frequent flier with recipes and other goodies shared for your enjoyment.
Pat, maybe you'll find some keepers in today's issue. I'm hoping everyone will drop by the
A to Z Discussion Forum QT
to send Pat a personal wish.
Just a reminder, we're still looking to create a great theme issue so get those Fabulous Fakes in to me. You can read all about it in the
Monthly Theme section. To date, we have four participants for this theme topic. Oh, besides that (and all the super recipes from your a2z e-family) there's a
great item in the
Ramblings section. I recall a few years ago when my "bestest buddy" told me I was the one he'd like packing his parachute. I never realized just what he
meant. Now, I do. I wish he was alive for me to say "thanks". Have a great day and we'll see you here on Wednesday for another TLC-packed issue from
Linda.
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Help in Packing Your Parachute
Shared by Bryan, TX
Charles Plumb was a US Navy jet pilot in Vietnam. After 75 combat missions, his plane was destroyed by a surface-to-air missile. Plumb ejected and parachuted into
enemy hands. He was captured and spent 6 years in a communist Vietnamese prison. He survived the ordeal and now lectures on lessons learned from that
experience!
One day, when Plumb and his wife were sitting in a restaurant, a man at another table came up and said, "You're Plumb! You flew jet fighters in Vietnam from the
aircraft carrier Kitty Hawk. You were shot down!"
"How in the world did you know that?" asked Plumb.
"I packed your parachute," the man replied. Plumb gasped in surprise and gratitude. The man pumped his hand and said, "I guess it worked!"
Plumb assured him, "It sure did. If your chute hadn't worked, I wouldn't be here today."
Plumb couldn't sleep that night, thinking about that man. Plumb says, "I kept wondering what he had looked like in a Navy uniform: a white hat; a bib in the back; and
bell-bottom trousers. I wonder how many times I might have seen him and not even said 'Good morning, how are you?' or anything because, you see, I was a fighter
pilot and he was just a sailor."
Plumb thought of the many hours the sailor had spent at a long wooden table in the bowels of the ship, carefully weaving the shrouds and folding the silks of each
chute, holding in his hands each time the fate of someone he didn't know.
Now, Plumb asks his audience, "Who's packing your parachute?"
Everyone has someone who provides what they need to make it through the day. He also points out that he needed many kinds of parachutes when his plane was shot
down over enemy territory - he needed his physical parachute, his mental parachute, his emotional parachute, and his spiritual parachute.
He called on all these supports before reaching safety.
Sometimes in the daily challenges that life gives us, we miss what is really important. We may fail to say hello, please, or thank you, congratulate someone on
something wonderful that has happened to them, give a compliment, or just do something nice for no reason.
As you go through this week, this month, this year, recognize people who pack your parachutes.
I am sending you this as my way of thanking you for your part in packing my parachute. And I hope you will send it on to those who have helped pack yours!
Sometimes, we wonder why friends keep forwarding jokes to us without writing a word. Maybe this could explain it: When you are very busy, but still want to keep
in touch, guess what you do -- you forward jokes. And to let you know that you are still remembered, you are still important, you are still loved, you are still cared
for, guess what you get? A forwarded joke.
So my friend, next time when you get a joke, don't think that you've been sent just another forwarded joke, but that you've been thought of today and your friend
on the other end of your computer wanted to send you a smile, just helping you pack your parachute.
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Food Safety: Cooking with Chicken
Shared by Jean, Syracuse, NY
We love chicken. But chicken is a potentially hazardous food if handled improperly. Chicken and the juices found inside the package are potential mediums for the
growth of salmonella and other bacteria. Additionally, chicken and chicken dishes can become hazardous if not handled properly. The purpose of this article is to
provide guidelines for safely using chicken??”before and after it is cooked. These same guidelines are applicable to other foods as well.
Assume that bacteria already exist in the chicken package that you brought home from the store. There are enough bacteria and mold spores in the air to
contaminate any open food, especially chicken coming from a packing plant. Is it dangerous? It shouldn??™t be. If the meat is handled properly, the bacteria should not
have multiplied appreciably and contamination should be within acceptable levels. But if conditions are not right, the bacteria in your package will multiply until the
meat becomes unsafe.
The primary condition required for bacteria to thrive is a temperature between 40 and 140 degrees Fahrenheit. Any time any portion of the meat falls in this range,
bacteria can grow. So, to be safe, keep the temperature of your uncooked chicken below 40 degrees and, once cooked but not refrigerated, above 140 degrees.
(Some high sugar content foods, like properly formulated pies, will not support bacteria growth even at room temperatures.)
Cross contamination??”the contamination of other foods with the chicken??”is always a threat. Be sure and wash all utensils and all surfaces that might have come in
contact with the chicken or the juices with hot, soapy water. After washing, we strongly recommend spraying the stovetop, countertops, and the sinks with a
chlorine-based cleanser that will kill bacteria on contact.
You??™ve cooked your chicken. It??™s setting on the table. How long can it be left out of the refrigerator? That depends. The longer that the food is left out, the more
bacteria the dish will contain. The warmer the environment up to 140 degrees, the faster the bacteria will multiply.
So what is the answer? Keep the food hot??”above 140 degrees??”until serving time and refrigerate the food soon after the meal. Don't leave hot foods on the counter
or stove to cool. Modern refrigerators have enough cooling power to cool hot foods without raising the ambient temperature too much. Transfer hot foods into
shallow glass or plastic containers??”no more than three inches deep??”and place them in the refrigerator with enough room around each container so that air can
circulate. Proper refrigeration will not only keep foods safer but protect the quality and nutritional value as well.
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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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
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You may include anything else you would like to share such as:
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Something about your job and family
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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
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
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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
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
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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.
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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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Birthday Quotes
I never forget my wife's birthday. It's usually the day after she reminds me about it.
When I have a birthday I take the day off. But when my wife has a birthday, she takes a year or two off.
Birthdays, humph.... My folks were so poor we couldn't give my sister a sweet 16 party until she was 28.
On my 60th birthday my wife gave me a superb birthday present. She let me win an argument.
A well adjusted woman is one who not only knows what she wants for her birthday, but even knows what she's going to exchange it for.
We know when we're getting old when the only thing we want for our birthday is not to be reminded of it.
It's so sad to grow old alone. My wife hasn't had a birthday in 4 years. She was born in the year of our Lord-only-knows.
By the time the last candle was lit on her birthday cake in February, the first one had gone out. If she ever told her real age her birthday cake would be a fire
hazard. When it was fully lit it looked like a prairie fire.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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MOCHA MACAROON TORTE
~Submitted by Angelique, TX
Prep Time: 20 min (Ready in 3 hr 35 min )
Makes: 12 servings
Brew an easy made-at-home cookie dough dessert with coffeehouse flavors.
Crust and Filling:
1 (18-oz.) roll Pillsbury?® Refrigerated Chocolate Chunk Cookies
1 (8-oz.) pkg. cream cheese, softened
1 egg
1/2 cup coconut
1/4 cup sugar
2 tablespoons brewed coffee
1teaspoon vanilla
1/3 cup semisweet chocolate chips
Topping:
1/4 cup sugar
1/4 cup chopped pecans
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1. Heat oven to 350?°F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 10 or 9-inch springform pan.
Bake at 350?°F. for 12 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes.
2. While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 cup sugar, coffee and vanilla;
blend well. Stir in 1/3 cup chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients.
3. Return to oven; bake an additional 30 to 45 minutes or until filling is set and edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen;
carefully remove sides of pan. Cool 1 hour. Refrigerate 1 to 2 hours or until chilled. If desired, serve with French vanilla ice cream, or frozen yogurt and
chocolate-covered coffee beans. Store in refrigerator.
Source: Pillsbury.com
UNCLE BILL'S RUSSIAN BLINTSI
Makes 24
~Submitted by Bill Anatooskin, Burnaby, BS, Canada
This recipe has been in our family for over 100 years and is enjoyed by all visitors and family that have stayed in our home.
3 cups whole milk, homogenized
1 1/2 cups all-purpose flour
1 tsp. salt
3 large eggs
2 Tbsp. granulated sugar
1/2 tsp. baking soda
1 Tbsp. whole milk, homogenized
3 Tbsp. melted butter
3 tsp. baking powder
2 Tbsp. vegetable oil for rub on fry pan
1/2 cup melted butter for rub on blintsi
To a large mixing bowl, add milk then mix in flour half a cup at a time using an electric mixer or a whisk and beat until smooth. Add salt and mix well. Add 1 egg at a
time, beating well after each addition. Add sugar and beat again to incorporate. Add 3 tablespoons of butter and beat again.
In a cup, mix together baking soda with 1 tablespoon of milk and add to batter, beat lightly. Add baking powder and mix lightly until well blended.
Let batter sit for about 5 minutes before using. Batter consistency should be like thick whipping cream so that it spreads easy.
Preheat a 10 inch heavy bottom, shallow fry pan to medium-high heat.
Rub fry pan with vegetable oil before cooking each blintsi.
Pour 1/2 cup of batter into the middle of the fry pan and quickly rotate and shake fry pan to cover the entire bottom with the batter. Cook until edges just start to
brown and curl slightly, about 1 minute. Using a spatula, turn blintsi over and cook for an additional 15 seconds. Remove blintsi from fry pan, fold in half and wipe
blintsi with melted butter.
Place blintsi in a preheated 250 F oven to keep warm while making more.
Serve with syrups or jams of your choice. A dollop of yogurt or sour cream is very tasty. If desired, unfold the blintsi and place about 2 tablespoons of sliced
strawberries or blueberries on the blintsi, refold and then roll into a roll. Serve these with whipping cream or whipped cream or a dollop of yogurt or sour
cream.
You can also sprinkle blintsi with lemon juice and a sprinkling of sugar.
NOTE: You may need to adjust the heat to suit the type of fry pan that you are using.
Uncle Bill has written a wonderful cookbook "From Uncle Bill's Kitchen". You may visit his site
www.unclebillskitchen.com for information.
MUSSELS IN RED CURRY SAUCE
~Submitted by Jean, Syracuse, NY
For a great self-serve appetizer, serve mussels with a basket of crusty bread pieces on the side.
Yield:
10 appetizers (about 4 mussels each)
Time: 45 minutes
Ingredients:
2 Tbsp vegetable oil
1 medium onion or 3 shallots, chopped
1 Tbsp A Taste of Thai Red Curry Paste
1 can A Taste of Thai Coconut Milk or Lite Coconut Milk
2 Tbsp lime juice
2 Tbsp brown sugar
1 Tbsp A Taste of Thai Fish Sauce, or salt to taste
1 large tomato, chopped
2 lbs mussels, scrubbed & de-bearded
Garnish: chopped cilantro, lime wedges
Equipment:
Large skillet with cover
Directions:
1 Heat oil in skillet over medium-high flame. Add onion and briefly saut?©.
2 Add Curry Paste and stir until bubbling and onions are soft.
3 Add the coconut milk, lime juice, brown sugar, fish sauce, and tomato. Mix well and bring to a boil.
4 Add the mussels and cover. Steam until the mussels open and are tender. Pour into a large serving bowl and garnish with cilantro and lime wedges.
MARGARITA CHIFFON CAKE
~Submitted by Ann, FL
Californian Harry Baker invented the chiffon cake in 1927, but he kept the recipe a tightly guarded secret for another 20 years. He finally relented and sold his
formula to General Mills. The mystery ingredient? Vegetable oil, which gave the cake richness and a light, moist texture. We spike this one with all the flavors of a
Margarita cocktail; the Strawberry Compote with Tequila and Lime is an elegant touch.
Cake
2 1/4 cups cake flour
1 1/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
6 large egg yolks
1/2 cup vegetable oil
1/3 cup fresh lime juice
1/3 cup triple sec
2 tablespoons tequila
2 teaspoons grated lime peel
8 large egg whites
1/2 teaspoon cream of tartar
Glaze
2 cups powdered sugar
2 tablespoons fresh lime juice
2 tablespoons tequila
4 teaspoons triple sec
1 1/2 teaspoons grated lime peel
Strawberry Compote with Tequila and Lime (See below)
For cake: Preheat oven to 325?°F. Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Using electric mixer, beat yolks and next 5 ingredients
in medium bowl to blend. Add to dry ingredients; beat just until smooth.
Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not
dry. Fold 1/3 of whites into batter, then fold in remaining whites. Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top.
Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in
pan.
Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen.
Invert cake onto platter.
For glaze: Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours.
(Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Serve cake with compote.
Makes 10 TO 12 servings.
STRAWBERRY COMPOTE WITH TEQUILA AND LIME
6 tablespoons triple sec
1/3 cup sugar
1/3 cup fresh lime juice
3 1/2 tablespoons tequila
2 tablespoons lime peel
5 cups quartered hulled strawberries
Whisk first 5 ingredients in medium bowl to blend. Add strawberries; toss. Let stand at room temperature 1 hour or chill up to 4 hours.
Makes about 4 cups.
Bon
App?©tit, September 1999
ELENA'S CHICKEN LA FONDA DEL SOL
~Submitted by Larry Holmes, Ontario, Canada
6 large frying-chicken breasts
rich chicken broth
12 artichoke hearts, cooked
1/3 cup pine nuts
?? cup butter
?? teaspoon tarragon
3 tablespoons flour
1 cup chicken broth
1 cup heavy cream
salt to taste
2 egg yolks, lightly beaten
1 teaspoon lemon juice
12 mushroom caps
Poach the chicken breasts in chicken stock, about 20 minutes. While chicken is cooking, saut?© pine nuts in a little butter until lightly browned. Set aside. When
chicken is done, remove skin and bones, and place chicken breasts in individual bakers or in one large heat-proof dish. Melt ?? cup butter and heat slowly with
tarragon for 2 to 3 minutes, but do not let the butter brown. Strain out tarragon and blend flour into butter. Cook over low heat a minute or two then stir in 1 cup
broth and heavy cream. Cook, stirring constantly, until sauce boils and is thickened. Season to taste.
Beat egg yolks lightly, and stir in a spoonful of hot sauce. Stir this into remaining sauce and cook over very low heat, stirring constantly with a rubber spatula until
egg is cooked. Pour into chicken, and garnish with artichoke hearts. Heat in a
slow oven (300?°.) about 5 to 10 minutes, just until thoroughly heated.
Meanwhile, saut?© mushrooms in a little butter. Garnish chicken breast with mushrooms and sprinkle with pine nuts to serve.
Serves 6.
HALLOWEEN SPIDERS COOKIES
~Submitted by Barbara, Chula Vista, CA
Yield: 1 spider
2 tablespoons peanut butter
2 tablespoons powdered sugar
2 tablespoons graham cracker crumbs
2 tablespoons coconut
1 licorice
raisins
Mix peanut butter, sugar and crumbs together and form a ball. Divide the ball into 2 parts to form 2 balls, 1 slightly smaller than the other. Roll balls in coconut and
place smaller ball on top of larger one. The smaller ball will be the head and the larger one the abdomen. Add 8 licorice legs and raisin eyes.
Makes 1 scary spider.
PICO DE GALLO
~Submitted by Jessica, Corfu, Greece
1 lg. tomato, chopped
1 med. onion, finely chopped
1 or 2 jalapenos chopped (with seeds)
2 cloves pressed garlic
2 tbsp. of chopped cilantro
2 or 3 drops red wine vinegar
2 or 3 drops lime juice
Dash of salt
Mix together and chill.
SALMON MANICOTTI WITH CHEESE
~Submitted by Ann, Montreal, Quebec, Canada
Serves 4
8 manicotti shells
2 cups cooked flaked salmon
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 tsp lemon juice
6 tbsp sour cream
1/2 onion finely chopped
10 ounces tomato sauce
Cook manicotti shells according to package directions. Do not over cook.
In a bowl mix remaining ingredients except tomato sauce. Stuff shells with mixture. Pour about 3/4 of the tomato sauce over the bottom of a large pan and place
shells on top. Spread the remaining sauce over the top of the shells to keep moist.
Bake at 350 degrees about 20 minutes or until sauce is bubbly and cheese is melted. If desired, sprinkle more cheese on the top while baking.
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VEGETARIAN ENCHILADA CASSEROLE
Crockpot
~Submitted by Ann, FL
1 can crushed tomatoes in tomato puree -- (28-ounce)
1 can chunky salsa -- (14 1/2-ounce)
1 can tomato paste -- (6-ounce)
2 cans black beans -- (15-ounce) rinsed and drained
1 can whole kernel corn -- (15 1/4-ounce) drained
1 can diced green chiles -- (4-ounce)
1 1/2 tablespoons ground cumin
l/2 teaspoon garlic powder
5 corn tortillas
1 can sliced ripe olives -- (2 1/4-ounce) drained
In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture into the
bottom of your slow cooker; spread evenly. Top with 1 l/2 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2
more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives over all.
Cover and cook on the low heat setting about 5 hours. Serve hot.
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ANGEL LUSH
~Submitted by Jean, Syracuse, NY
Prep Time: 15 min
Total Time: 15 min
Makes: 10 servings
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 can (20 oz.) crushed pineapple in juice, undrained
1 cup thawed COOL WHIP LITE Whipped Topping
1 pkg. (8.5 oz.) angel food cake
MIX pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into 3 layers.
PLACE bottom cake layer, cut side up, on serving plate. Spread 1-1/3 cups of the pudding mixture onto cake layer; cover with middle cake layer. Spread 1 cup of the
pudding mixture onto middle cake layer; top with remaining cake layer. Spread with remaining pudding mixture. Refrigerate at least 1 hour or until ready to
serve.
KRAFT KITCHENS TIPS
Special Extra
Garnish with 10 whole strawberries for a splash of color.
Variation
Omit cake and serve filling as a chilled dessert.
A to Z Recipes Handy Links for Diabetics
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PEANUT BUTTER CHOCOLATE TWIST SHAKE
~Submitted by Treva, TN
1 ounce chocolate chips
1 ounce peanut butter
4 ounces coconut juice or milk
6 ounces frozen yogurt or ice cream, vanilla
2 curls shaved chocolate
1/2 ounce crushed roasted peanuts
Whip all ingredients together in blender until smooth. Garnish with shaved chocolate and crushed roasted peanuts.
Makes 1 serving.
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