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A to Z Recipes Newsletter
October 23, 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
Good morning to one and all. Yes, the Astros made it to the World Series after winning the division title. And, yes, we lost
round one. But, no, it ain't over until I
sing!
We have a great issue ahead for you. One of the best Ramblings from Maxine is here, plus a great tip from
Lillian in Did You Know? And Aafrin tickles that funny bone in
Crazy Corner. A few in your A to Z Recipes e-family delight the taste buds in
Favorites. All in all, I'd say this issue is a keeper.
Have a wonderful day. We'll see you here tomorrow for a special issue starring two favorite cooking styles of mine:
EASY and TEX-MEX. What could be better?
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
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The next time you feel like GOD can't use you, just remember...
Shared by Maxine, FL
Noah was a drunk
Abraham was too old
Isaac was a daydreamer
Jacob was a liar
Leah was ugly
Joseph was abused
Moses had a stuttering problem
Gideon was afraid
Samson had long hair and was a womanizer
Rahab was a prostitute
Jeremiah and Timothy were too young
David had an affair and was a murderer
Elijah was suicidal
Isaiah preached naked
Jonah ran from God
Naomi was a widow
Job went bankrupt
John the Baptist ate bugs
Peter denied Christ
The Disciples fell asleep while praying
Martha worried about everything
The Samaritan woman was divorced, more than once
Zaccheus was too small
Paul was too religious
Timothy had an ulcer...AND
Lazarus was dead!
........no more excuses now. God can use you to your full potential. Besides you aren't the message, you are just the messenger. Share this with a friend or two. In the
Circle of God's love, God's waiting to use your full potential.
1. God wants spiritual fruit, not religious nuts.
2. Dear God, I have a problem, it's me.
3. Growing old is inevitable ... growing UP is optional.
4. There is no key to happiness. The door is always open.
5. Silence is often misinterpreted but never misquoted.
6. Do the math ... count your blessings.
7. Faith is the ability to not panic.
8. Laugh every day, it's like inner jogging.
9. If you worry, you didn't pray . If you pray, don't worry.
10. As a child of God, prayer is kind of like calling home everyday.
11. Blessed are the flexible for they shall not be bent out of shape.
12. The most important things in your house are the people.
13. When we get tangled up in our problems, be still. God wants us to be still so He can untangle the knot.
14. A grudge is a heavy thing to carry.
15. He who dies with the most toys is still dead.
"God grant me the serenity to accept the people I cannot change, the courage to change the one I can, and the wisdom to know it's
me."
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ZIPLOC OMELETS
~Submitted by Lillian, FL (sent to me by my daughter)
Have you ever heard of this? (This works great! Good for when all your family is together and no one has to wait for their special omelet).
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to
combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their
bag and shake, Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open
the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
A to Z Recipes Handy Links for Diabetics
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Monthly Theme, Recipe Submissions
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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 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.
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs,
low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go.
Use coupon code ???AtoZ??? to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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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:
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You may include anything else you would like to share such as:
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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.
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
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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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*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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Top 20 Ways To Tell Someone Their Fly Is Unzipped
Shared by Aafrin, Pune, India
20) The cucumber has left the salad.
19) I can see the gun of Navarone.
18) Someone tore down the wall, and your Pink Floyd is hanging out.
17) You've got Windows in your laptop.
16) Sailor Ned's trying to take a little shore leave.
15) Your soldier isn't so unknown now.
14) Quasimodo needs to go back in the tower and tend to his bell.
13) Paging Mr. Johnson... Paging Mr. Johnson...
12) You need to bring your tray table to the upright and locked position.
11) Your pod bay door is open, Hal.
10) Elvis Junior has LEFT the building!
9) Mini Me is making a break for the escape pod.
8) Ensign Hanes is reporting a hull breach on the lower deck, Sir!
7) The Buick is not all the way in the garage.
6) Dr. Kimble has escaped!
5) You've got your fly set for "Monica" instead of "Hillary."
4) Our next guest is someone who needs no introduction...
3) You've got a security breach at Los Pantalones.
2) I'm talking about Shaft, can you dig it?
1) I thought you were crazy; now I see your nuts.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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CHEESE-CRUSTED FLANK STEAK
~Submitted by Larry Holmes, Ontario, Canada
1 cup dry red wine
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 tablespoons minced fresh oregano OR
1 teaspoon dried , crumbled
2 1 ?? pound flank steaks, trimmed
1 cup grated cheddar cheese
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
Combine wine, oil, vinegar, garlic and oregano in shallow non-aluminum baking pan. Add steaks, turning to coat. Cover and refrigerate 24 to 48 hours,
turning occasionally.
Prepare barbecue (high heat). Combine cheese, mustard and sauce in small bowl. Drain steaks and spread with cheese mixture. Grill about 5 minutes for medium
rare. Slice thinly across grain on diagonal.
Makes 6 servings.
BANANA YOGURT CAKE
~Submitted by Jessica, Corfu, Greece
2 c. flour
1/3 c. sugar
3/4 tsp. baking powder
3/4 tsp. baking soda
1 tsp. vanilla
3/4 c. sugar
1/4 tsp. salt
2/3 c. low fat plain yogurt
1/2 c. mashed bananas
1/4 c. canola oil
1 tsp. lemon peel
3 egg whites
Stir flour, 1/3 cup sugar, baking powder, baking soda and salt in bowl. In medium bowl stir in yogurt, banana, oil, lemon peel and vanilla. Beat egg whites until soft
peaks form and add 3/4 cup sugar, beating on high speed until stiff peaks form. Stir yogurt, banana mixture into flour mixture. Fold in 1/4 of egg whites to soften
and then fold in the rest. Pour in non-stick 9"x9"x2" pan. Bake at 350 degrees for 40 to 45 minutes. It slices better on the second day.
Serves 12 to 20
WATERMELON RIND PICKLES
~Submitted by Judy, MI
4 Qts. prepared watermelon rind
3 Tbs. Lime
2 Tbs. Whole Cloves
2 Qts. Cold Water
3 Sticks Cinnamon
2 Pieces Ginger Root
1 Lemon, thinly sliced
8 Cups Sugar
1 Qt. White Vinegar
1 Qt. Water
1. To prepare watermelon rind, remove dark skin and pink flesh
2. Wash and cut into 1 inch pieces or as desired
3. Dissolve lime in 2 Qts. water and pour over rind. If needed, add as much water to completely cover the rind.
4. Let stand 2 hours in lime water.
5. Drain, rinse, and cover with cold water.
6. Cook until just tender, and drain.
7. Tie spices in cheesecloth and place in pot with rind.
8. Combine the rest of the ingredients and pour over rind.
9. Boil until clear.
10. If needed, add boiling water along if syrup becomes too thick.
11. Remove from heat and remove spice bag.
12. Pack in hot jars, leaving 1/2 inch head space.
13. Put on 2 piece lids and process in boiling water bath for 10 minutes.
PASTA WITH LEMON
~Submitted by Robyn, Auckland, New Zealand
Serves 4 as a starter
3 anchovies
4 handfuls penne pasta, or any other shape
1 small lemon
1 shallot or small onion
2 tablespoons olive oil
?? cup dry white wine
1 tablespoon butter
3 tablespoons grated parmesan cheese
Salt and pepper to taste
3-4 basil leaves
Rinse the anchovy fillets in cold water and chop finely.
Bring a large pot of water to the boil.
Place a frying pan over the boiling water and use a wooden spoon to smear the chopped anchovies over the hot surface until they melt. Put the pan aside.
Add two tablespoons of salt to the water and use it to cook the pasta for the time recommended on the packet.
Meanwhile, peel and finely chop the shallot or onion and use an appropriate tool or sharp knife to remove the rind from the lemon. Chop roughly.
Add the olive oil to the pan containing the melted anchovies, and use it to cook the shallot or onion until it is soft, but not at all brown.
Add the lemon rind, stir for 30 seconds or so, then the wine. Reduce slightly then turn off the heat.
About 30 seconds before the pasta is cooked and drained, place the frying pan on a low element and add the butter.
Allow it to just melt, add the pasta and stir through with the parmesan cheese.
Check the seasoning, then serve sprinkled with the torn basil leaves.
PUMPKIN SPICE GHOST CAKE
~Submitted by Treva, TN
Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.
1 spice or carrot cake mix
1 cup LIBBY'S 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
2 (3-ounce) packages cream cheese
2 tablespoons margarine or butter
1 & 1/2 teaspoons vanilla extract
4 cups powdered sugar
*Black string licorice, NESTL?‰ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)
FOR CAKE:
PREHEAT oven to 350?? F. Grease and flour two 8- or 9-inch-round cake pans.
COMBINE cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour
batter into prepared pans.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool
completely. Frost with Cream Cheese Frosting.
FOR CREAM CHEESE FROSTING:
BEAT cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of
cake.
TO GARNISH:
FORM licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of
frosted cake.
LUMPY PAN PIZZA
~Submitted by Angelique, TX
Prep Time: 10 min (Ready in 40 min)
Makes: 6 servings
You won't believe how quickly this pan pizza goes together!
1 (16.3-oz.) can Pillsbury?® Grands!?® Flaky Layers Refrigerated Original Biscuits
1 (8-oz.) can pizza sauce
8oz. (2 cups) finely shredded mozzarella cheese
16 (1 1/2-inch) slices pepperoni
1. Heat oven to 375?°F. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces; place in medium bowl. Add pizza sauce and 1 cup of the cheese; toss to
coat.
2. Spoon and spread mixture in ungreased 9-inch square pan. Top with pepperoni and remaining 1 cup cheese.
3. Bake at 375?°F. for 22 to 28 minutes or until golden brown and bubbly.
Source: Pillsbury.com
GRILLED TUNA WITH CORN AND AVOCADO RELISH
~Submitted by Ann, FL
This recipe serves: 8
Preparation time : 30 minutes
Cooking time : 15 minutes
Ingredients
For the Corn and Avocado Relish:
2 ears corn, shucked
1/4 cup lime juice
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup chopped red onion
1/4 cup chopped scallions
1 tablespoon seeded, chopped jalape?±o pepper
1 teaspoon chopped, fresh cilantro
1 avocado
salt to taste
freshly ground black pepper
For the tuna:
8 tuna steaks, 4 to 6 ounces each
1 tablespoon olive oil
Cooking Instructions
For the Corn and Avocado Relish:
1. Preheat the grill or oven to 450?°F.
2. Roast the corn on the grill or in the oven until it begins to turn golden, about 10 minutes.
3. Meanwhile, mix the lime juice, olive oil, vinegar, red onion, scallions, jalape?±o and cilantro together in a bowl.
4. When the corn is cool enough to handle, cut the kernels from the cob and add them to the bowl. Pit, skin and chop the avocado and add that to the bowl.
5. Season with salt and pepper and set aside.
For the tuna:
1. Preheat the grill or broiler.
2. Mist the tuna steaks with olive oil and season them with salt and pepper.
3. Grill the tuna steaks on each side until just opaque, about 3 to 4 minutes per side. (Thinner steaks will take a little less time and thicker ones will take a
little more.)
4. Serve the steaks topped with the relish.
Nutrition Facts
Serving Size 1 tuna steak and 1/4 cup relish
Amount Per Serving
Calories 240
Total Fat 10 g
Saturated Fat 2 g
Protein 27 g
Total Carbohydrate 12 g
Dietary Fiber 3 g
Sodium 344 mg
Percent Calories from Fat 37%
Percent Calories from Protein 44%
Percent Calories from Carbohydrate 19%
Source: FoodFit.com
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CHEATER CHEESECAKE
~Submitted by Barbara, Chula Vista, CA
2 (8 oz.) packages of nonfat cream cheese (total: 16 oz.)
1 pkt. Jell-O sugar free or regular, any flavor
1 teaspoon vanilla
Dissolve Jell-O into a cup of hot water. Stir for 2 minutes. Add a cup of cold water. Stir (this is the usual recipe for making
Jell-O). With electric beater or blender, combine this warm Jell-O with the cream cheese and vanilla.
Spray a pie plate and pour mixture in. Allow 4 hours to set.
Serves 8.
(You can use the fruit filling or sour cream to top.)
Help make us NUMBER ONE !
JEANNE'S HEALTHY STRAWBERRY SAUCE
~Submitted by Jean, Syracuse, NY
2/3 cup sugar or Splenda
1 pint strawberries, washed and hulled
1/3 cup water
1 tablespoon lemon juice
Place sugar (or Splenda) and 1/3 cup water in a small saucepan, stir and bring to a boil. Simmer until the sugar is completely dissolved. Allow the syrup to cool
completely. Hasten cooling by setting pan in a shallow bowl of ice water. Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup.
Puree until smooth. Press through fine sieve to remove some of the strawberry seeds, if desired. Coarsely chop remaining strawberries and add to strawberry
puree. Serve. Can be stored refrigerated, in tightly covered containers for up to 4 days.
A to Z Recipes Handy Links for Diabetics
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CHICKEN POT PIES FOR TWO
~Submitted by Treva, TN
1 package refrigerated pie crusts
1 teaspoon flour
2 tablespoons margarine or butter
2 tablespoons flour
1/8 teaspoon poultry seasoning
1 dash pepper
1/2 cup chicken broth
1/3 cup milk
1 cup cooked chicken, cubed
1 cup frozen mixed vegetables, thawed
Let 1 pie crust pouch stand at room temperature for 15 to 20 minutes. Heat oven to 400 degrees. Unfold pie crust; peel off top plastic sheet. Press out fold lines;
sprinkle 1 tsp. flour over crust. Turn crust, flour side down, onto ungreased cookie sheet; peel off remaining plastic sheet. Invert two 10-ounce bowls or custard
cups over crust. With a sharp knife, cut circle 1/2-inch larger than rims of bowls; remove bowls from crust. Line each bowl with crust, flour side down. Using
remaining crust pieces, cut desired shapes with cookie cutter or sharp knife.
In small saucepan, melt margarine over medium heat. Stir in 2 tablespoons flour, poultry seasoning and pepper; cook until mixture is smooth and bubbly. Gradually
add broth and milk. Cook until mixture boils and thickens, stirring constantly. Stir in chicken and mixed vegetables; cook until thoroughly heated. Divide mixture
evenly into crust-lined bowls; top with pastry cutouts. Place bowls on cookie sheet to catch any spills. Bake at 400 degrees for 20 to 30 minutes or until crust is
golden brown.
Yield: 2 Servings
Help make us NUMBER ONE !
69384/97170_PralinePumpkinPie.jpg
inePumpkinPie.jpg">
PRALINE AND PUMPKIN PIE
Prep: 30 minutes
Chill: 5 hours
Bake: 13 minutes
Ingredients
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
6 tablespoons butter
1/2 cup packed brown sugar
3/4 cup chopped toasted pecans
1 2.9-ounce package custard-flavored dessert mix
1/3 cup granulated sugar
1-1/4 teaspoons pumpkin pie spice
1 cup evaporated milk
2 beaten eggs
1 15-ounce can pumpkin
Whipped cream (optional)
Chopped toasted pecans (optional)
Directions
1. Combine flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss
with a fork. Push moistened dough to one side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all of flour mixture is moistened. Form dough into a
ball. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Ease pastry into a 9-inch pie plate, being careful not
to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line with a double thickness
of foil. Bake in 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden.
2. In a small saucepan melt butter; stir in brown sugar. Cook over medium heat, stirring constantly, for 1 to 2 minutes or until bubbly and mixture does not separate.
Remove from heat. Stir in the 3/4 cup pecans. Immediately spread over bottom of pastry shell; cool.
3. In a medium saucepan combine dessert mix, granulated sugar, and pumpkin pie spice. Stir in evaporated milk. Cook and stir over medium heat until thickened and
mixture comes to a full boil. Remove from heat. Gradually stir hot mixture into beaten eggs. Return mixture to saucepan. Cook and stir over low heat for 2 minutes
more. Do not boil.
4. Remove from heat. Stir in pumpkin. Pour into prepared pastry shell, spreading evenly. Chill about 5 hours or until thoroughly chilled (filling will not be firm). If
desired, top with whipped cream and additional toasted pecans.
Makes 8 servings.
Make-Ahead Tip: Cover pie and chill up to 24 hours.
Nutrition facts per serving:
calories: 490
total fat: 28g
saturated fat: 9g
cholesterol: 80mg
sodium: 284mg
carbohydrate: 55g
fiber: 3g
protein: 8g
vitamin A: 131%
vitamin C: 13%
Source: Better Homes and Garden
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