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A to Z Recipes
Newsletter
October 28, 2005
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Publisher's Desk
Ramblings
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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. It is Friday and most folks are getting ready for the
weekend. I'm already ready (I am working, lol).
This is the final day to get in those recipes for this month's theme topic Fabulous
Fakes. Read more about it in the Monthly Theme section and use that handy
link to forward your submissions.
Today we have some delicious recipes, food for thought, helpful hints, and something
to tickle that funny bone. My thanks go out to all who helped make it possible. Enjoy
the issue and have a great weekend.
Help make us NUMBER
ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER
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I??™VE LEARNED...
Shared by Lillian, FL
I've learned....
That life is like a roll of toilet paper. The closer it gets to the end, the faster it
goes.
I've learned....
That we should be glad God doesn't give us everything we ask for
I've learned...
That money doesn't buy class.
I've learned....
That it's those small daily happenings that make life so spectacular.
I've learned...
That under everyone's hard shell is someone who wants to be appreciated and
loved.
I've learned....
That the Lord didn't do it all in one day. What makes me think I can?
I've learned....
That to ignore the facts does not change the facts.
I've learned....
That when you plan to get even with someone, you are only letting that person
continue to hurt you.
I've learned....
That love, not time, heals all wounds.
I've learned...
That the easiest way for me to grow as a person is to surround myself with people
smarter than I am.
I've learned....
That everyone you meet deserves to be greeted with a smile.
I've learned....
That there's nothing sweeter than sleeping with your babies and feeling their breath
on your cheeks.
I've learned....
That no one is perfect until you fall in love with them.
I've learned....
That life is tough, but I'm tougher.
I've learned...
That opportunities are never lost; someone will take the ones you miss.
I've learned....
That when you harbor bitterness, happiness will dock elsewhere.
I've learned..
That I wish I could have told those I cared about that I love them one more time
before they passed away.
I've learned....
That one should keep his words both soft and tender, because tomorrow he may have
to eat them.
I've learned....
That a smile is an inexpensive way to improve your looks.
I've learned...
That I can't choose how I feel, but I can choose what I do about it.
I've learned..
That when your newly born child holds your little finger in his little fist, that you're
hooked for life.
I've learned...
That everyone wants to live on top of the mountain, but all the happiness and growth
occurs while you're climbing it.
I've learned .
That it is best to give advice in only two circumstances; when it is requested and
when it is a life threatening situation.
I've learned....
That the less time I have to work with, the more things I get done.
Help make us NUMBER
ONE !
How to Fill a Cupcake
Shared by Treva, TN
![]()
Remember those cream-filled chocolate cupcakes that you had as a kid, the ones that
came two to a package. When you took a bite into the rich chocolate cake, you
got a bit of cream filling. You can make your own filled cupcakes. It??™s easy.
You can fill your cupcakes with whipped cream, commercial whipped topping,
chocolate pudding, or marshmallow cream. If you want to get a little decadent with
your chocolate, you can even use chocolate ganache.
To fill a cupcake, you will need an icing set or a pastry set with an icing tip for
injecting the cream.
It??™s easy to fill a cupcake with the filling of your choice. In fact it is super easy. The
only challenge that we experienced was knowing how much cream was going
into the cupcake. So we broke open several cupcakes to see. The first few were
overfilled but we quickly got the hang of it. The long narrow tip that comes with the
deluxe icing set helps.
Just follow these steps:
1. Bake the cupcakes of your choice??”chocolate, white, or any other??”using a mix or
your favorite recipe. Let the cupcakes
cool.
2. Mix the filling. Whipped cream sweetened with sugar and flavored with vanilla
works well. You can use commercial whipped topping or pudding of your choice.
3. Fill your pastry bag or icing set attached with the appropriate tip. (A star tip will
work; a long narrow tip will work better.) Insert the tip through the top of the
cupcake to a depth of about one inch. Insert one to two tablespoons of filling into
the cupcake. Repeat with the remaining cupcakes.
4. Frost the tops of the cupcakes to cover the hole. Decorate as you like.
Source: http://www.preparedpantr
y.com/fillacupcake.htm
A to Z Recipes Handy
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Monthly Theme, Recipe Submissions
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Help make us NUMBER
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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 today, 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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single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use
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Family Reunion Photos!
Our first one was
June 2004. Check
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December 2004. The most recent
gathering was held May
2005.
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ineFluSeason.jpg">
Shopping Trip
Shared by Jean, Syracuse, NY
Mrs. Siegal went into Bergdorf-Goodman's, called over a salesman, pointed to white
wool designer dress on a mannequin, and said, "Hey Sonny boy, so how much is
the dress on that store dummy over there?"
"That dress is $899.95, Madam," sneered the rather snotty salesman.
"Oy! For $99.95 I could get the same dress at Klein's downtown!"
"But Madam," said the salesman, "You'll find that the dress at Klein's is recycled
wool. This original is 100% pure virgin wool."
"So for $800 I should be caring what the lambs do at night?"
Yankonics - New England Phrases
Yankonics dictionary to help understand the way the New England Yankee blue
bloods speak.
"Ah": The letter between "Q" and "S"
"Ahnt": Sister of your father or mother
"Bah": Serves beah and hahd likkah: "The train to New Yok has a bah cah."
"Bay-ah": Ferocious brown, black, or white carnivore
"Bzah": Strange, odd
"Chahlz": The river in Boston
"Chowdah": Clams, milk, and buttah
"Cohn": Stahchy veggie that comes on a cob
"Connah": Where streets intersect
"Fah": Not neah heah
"Fahk": What you eat pahster with
"Fiah": Blaze
"Gahden": What they closed last yeah (also a place to plant flowahs)
"Hahbah": What they dumped tea into in 1773
"Hahvid": Preppy college across the rivah
"Hahf-ahst": Done without regahd to detail
"Heah": Done with the eahs. "Listen, my children, and you shall
"heah" of the midnight ride of Paul Reveah."
"Hoss": Foah legged animal Paul Reveah rode
"Khakis": What you staht the cah with and keep on yowah key chain
"Nawtheastah": Stahm that blows in from the wottah
"New Yahk": Sink hole 240 miles south of Tremont Street, owah, sixty minutes
"Pahk": Cahn't do it in Hahvad Yahd, or downtown eithah
"Pahster": Spaghetti, ziti, etc.
"Pastah": The rectah of a parish, like St. Mahgrits
"Pahty": A place to go to drink and socialize - nothing to do with mother
nature
"Pichahs": They throw fastballs at Fenway
"Reveah": He rode through Ahlington on a hoss shouting, "To
Ahms!"
"Shuah": Of course
"Shot": Not tall
"Wof": A peeah, jutting out into the hahbah
"Wottah": H2O
Looking for a particular recipe, ingredient or submitter?
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LEMON LAYER CAKE
~Submitted by Tena, MO
Lemon Curd:
1 cup sugar
3/4 cup fresh lemon juice
3 large eggs
3 large egg yolks
1/4 cup (1/2 stick) chilled unsalted butter, cut into
1/2-inch cubes
Cake:
6 large eggs, separated
14 tablespoons sugar
1 3/4 cups sifted cake flour (sifted, then measured)
1/4 teaspoon salt
Syrup:
1/2 cup sugar
1/2 cup boiling water
1/4 cup fresh lemon juice
Filling and frosting:
2 cups chilled heavy whipping cream
3/4 cup sugar
3 8-ounce containers chilled mascarpone cheese*
For lemon curd:
Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering
water (do not allow bottom of bowl to touch water). Whisk constantly until
thickened and instant-read thermometer inserted into mixture registers 160?°F, about
10 minutes. Remove bowl from over water. Add butter; whisk until melted.
Transfer 1 cup curd to small bowl for spreading on cake layers. Reserve remaining
curd for filling. Press plastic wrap directly onto surface of both curds. Chill
overnight. (Can be made 3 days ahead. Keep chilled.)
For cake:
Position rack in center of oven and preheat to 375?°F. Line bottom of two
9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not
grease
pans or parchment). Using electric mixer, beat egg yolks and 7 tablespoons sugar in
large bowl until mixture is very thick and slowly dissolving ribbons form when
beaters are lifted, about 4 minutes. Using clean dry beaters, beat whites in another
large bowl until soft peaks form. Add remaining 7 tablespoons sugar, 1
tablespoon at a time, beating until stiff and glossy. Fold half of whites into yolk
mixture, then sift half of flour and 1/4 teaspoon salt over and gently fold in until
incorporated. Fold in remaining whites, then sift remaining flour over and fold in just
until combined, being careful not to deflate batter.
Divide batter between pans; smooth tops. Bake until tester inserted into center of
cakes comes out clean, about 15 minutes. Cool in pans on racks.
Run knife around edge of pans to loosen cakes. Invert cakes onto 9-inch-diameter
cardboard rounds, tapping on work surface if necessary to release cakes. Cut
each cake horizontally in half (layers will be thin). Peel off parchment.
For syrup:
Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir
in lemon juice.
For filling and frosting:
Beat whipping cream and sugar in large bowl until peaks form. Add mascarpone to
lemon curd in medium bowl; whisk until blended. Fold whipped cream into
lemon-mascarpone mixture.
Place 1 cake layer, flat side up, on platter. Brush with 1/4 of syrup. Spread 1/4 cup
lemon curd over, then 1 cup lemon-mascarpone filling. Top with second cake
layer; brush with 1/4 of syrup and spread with 1/4 cup lemon curd and 1 cup
lemon-mascarpone filling. Repeat with third cake layer, syrup, lemon curd, and filling.
Top with fourth cake layer. Brush with remaining syrup, then spread remaining lemon
curd over. Spoon 2 cups lemon-mascarpone filling into pastry bag fitted with
1/4-inch star tip (to be used for rosettes). Spread remaining lemon-mascarpone
filling as a frosting over sides of cake. Pipe small rosettes of frosting over top of
cake, covering completely. Cover cake with cake dome; refrigerate at least 6 hours
and up to 1 day.
*Italian cream cheese available at Italian markets and many supermarkets.
Makes 10 to 12 servings.
Source: Bon Appetit
4-2003
BIFTEKI - GREEK PATTIES
~Submitted by Robyn, Auckland, New Zealand
800g lean minced lamb
2 slices bread (soaked in water for 10 minutes)
1 egg
1 medium onion (grated)
4 tablespoons Greek Seasoning
Squeeze excess moisture from the bread and discard the crusts.
In a bowl, combine all the ingredients by hand. For best results let this mixture
stand for half an hour.
With wet hands, shape 8 large round flattened patties. Barbecue them approximately
5-6 minutes on each side, according to the strength of the fire.
Turn the patties over once, but do not let them burn or scorch. They should be
cooked medium but not well done.
Serve them with quartered lemons and a fresh salad.
Handy tip: Serve with a cool refreshing yoghurt, cucumber and mint sauce. Grate
100g cucumber and chop a small handful of mint leaves and mix this into 200 ml
unsweetened yoghurt.
STUFFED FRENCH BREAD
~Submitted by Ann, Montreal, Quebec, Canada
Nice to bring along on a Picnic.
3/4 cup cream cheese, softened
1/4 cup smoked Gouda cheese, softened
1/2 tsp. basil
2 cloves garlic, minced
1 tomato, diced and seeded
1 small red onion, diced
3 red bell peppers, roasted, skinned and diced
1/4 to 1/2 cup artichoke hearts
salt and pepper to taste
1 loaf good French bread or baguette
Process first four ingredients in food processor to thoroughly blend cheeses with
seasonings. Add next four ingredients and pulse 2 to 3 times (DO NOT
OVERMIX!).
Empty mixture into a bowl. Slice loaf horizontally and remove some of the inside of
the bread to make a shell. Fill the bottom half of the bread with the mixture and
place the top half on top. Wrap in plastic wrap and refrigerate for at least 30
minutes. (Can be made and kept for the next day.)
**You can roast your own bell peppers or you can use 1-2 small jar(s) of the peppers
that are already roasted and skinned.
Usually found on the pickle/olive aisle in the grocery.
This is basically a vegetarian sandwich but you could add diced salami, pepperoni or
cooked Italian sausage (hot or mild) for a heartier sandwich.
STRAWBERRY FUDGE TRUFFLES
~Submitted by Barbara, Chula Vista, CA
1 (6 oz.) package semi-sweet chocolate morsels
1/2 cup almonds, toasted and finely chopped
1 (8 oz.) cream cheese (at room temperature)
3/4 cup vanilla wafer crumbs (approx. 20 wafers)
1/4 cup SMUCKER'S Strawberry Preserves
1. In a small saucepan, melt chocolate over low heat.
2. In a medium mixing bowl, beat the cream cheese until smooth and creamy. Add
melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and preserves,
mixing well.
3. Cover and chill mixture for 1 hour. Remove from refrigerator and shape mixture
into 1 inc balls or "truffles." Roll each truffle in the almonds; chill truffles until
serving time.
Makes 48 truffles.
Source: smuckers.com
CHICKEN PARISSIENNE
~Submitted by Judy, MI
6 boneless chicken breasts
1 can cream of mushroom soup
1 can chicken broth
1 coup sour cream
1/4 cup flour
snipped parsley for garnish
Cook chicken, soup and broth in crock pot on low all day long. One hour before
serving, remove chicken and cut into bite size pieces. Whisk sour cream and flour
into remaining liquid in crock pot. Return chicken to crock pot. Heat until thickened.
Serve over rice. Can be doubled or tripled.
WATERMELON LEMONADE
~Submitted by Ann, FL
It??™s a great time of year for watermelon which is such a sweet summer treat. Check
out this recipe for a refreshing and different take on lemonade. I also love the
idea of freezing different juices in ice cube trays and serving with a complimentary
beverage such as ginger ale or club soda and a sprig of fresh mint from the
garden.
Ingredients
6 cups watermelon cubes (seeds removed)
1/4 cup raspberries
1 cup water
1/3 cup sugar
1/2 cup lemon juice
Serves 4
Place watermelon, raspberries and water in container of electric blender, cover and
blend till smooth. Strain through fine mesh strainer into pitcher. Stir in sugar
and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour.
SOURCE:
farmersalmanactv.com
CARROT CAKE
~Submitted by Jessica, Corfu, Greece
(I make up the carrot cake in two deep but smaller pans and freeze one for
later.)
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. applesauce
1 c. light brown sugar
1 c. sugar
6 egg whites
1 orange
3 c. peeled, shredded carrots
1 c. raisins, if you like
Preheat oven to 350 degrees. Grease and flour a tube cake pan. In a medium bowl
combine flour, baking powder, soda and salt. Set aside. In a large bowl, beat
together applesauce, brown and white sugars, egg whites and juice of the orange.
Blend in flour, beating until just smooth. Stir in carrots and raisins. Pour batter
into prepared pan and bake for 60 to 65 minutes or until done. Remove cake from
pan. Cool completely. Glaze cake with Orange Glaze. Low fat, low cholesterol.
ORANGE GLAZE
2 c. confectioners' sugar
2 tbsp. applesauce
1 to 2 tbsp. orange juice
Combine all of the above ingredients and spoon over cooled cake.
SHRIMP A LA BORDELAISE
~Submitted by Larry Holmes, Ontario, Canada
?? pound cooked, shelled shrimps
2 ounces finely minced shallots or green onions
?? cup butter
1 cup (scant) flour
4 cups fish stock*
1 cup dry white wine
1 tablespoon chopped parsley
pinches of thyme, tarragon, salt and freshly ground pepper
Over low heat melt butter in a saucepan and cook shallots until translucent. Add
flour a spoon at a time, and stir continuously. Blend in wine, stirring. Bring to
simmering point. Add fish stock, parsley and seasonings. Continue stirring until
mixture simmers. Let sauce simmer for 20 minutes. If it is at all lumpy, pop mixture
in low-speed blender for half a minute. Add shrimps and simmer gently until they are
very hot.
Yield: Four servings.
*If you have no fish stock, dilute two parts of water to one part of clam juice.
Source: New York Times Magazine; October 19, 1979
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LOW FAT LEFTOVER HAM & NOODLES
~Submitted by Treva, TN
1 slice ham
ground black pepper to taste
1 clove garlic, minced
1 & 1/2 qt water
1 onion, chopped
2 stalk celery, chopped
1 pkg wide egg noodles (16 oz)
In a medium saucepan, combine ham, black pepper, garlic, and 1 & 1/2 quarts
water. Bring to a boil, reduce heat, and simmer for 15 minutes. Add onion and celery;
continuing cooking until vegetables are tender, about 5 minutes. Add noodles, and
cook until al dente. Serve hot.
Makes 6 servings.
Nutritional information: 305 calories, 4 g fat, 12 g protein, 55 g carbohydrates, 73
mg cholesterol, 100 mg sodium, 3 g fiber
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PantryPastaFagioli.jpg">
PANTRY PASTA FAGIOLI
~Submitted by Jean, Syracuse, NY
Rice pasta and beans pack this classic dish with goodness and flavor. Canned beans
makes it an extra fast meal to prepare.
Yield: 4 servings
Time: 15 minutes
Ingredients:
1/2 box (8 oz / 227 g) Notta Pasta
1/4 cup oil
4 large cloves garlic, minced
2 cans Cannellini beans
2 tsp oregano
Salt and fresh cracked pepper to taste
1 can diced tomatoes, Italian flavorings
1/2 cup chopped flat leaf parsley
1/2 cup grated parmesan cheese
Directions:
1 Bring a large pot of salted water to a boil.
2 In a large skillet heat oil over a medium high heat. Add garlic and saut?© until soft.
Roughly pur?©e one can of beans with liquid and add to garlic. Drain second can
of beans and add to skillet along with oregano, salt and pepper. Stirring frequently,
cook until just heated through.
3 Add diced tomatoes to beans and stir to combine. Simmer on low heat for 5
minutes.
4 Boil pasta until just al dente. Reserve 1 cup of pasta water and drain pasta. Rinse
briefly with cold water. Add pasta to skillet with parsley and parmesan. Stir
briefly to combine. If a thinner sauce is preferred, stir in one half or all of the
reserved pasta water. Divide Pasta Fagioli between 4 bowls and serve
immediately.
Help make us NUMBER
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CHICKEN AND ASPARAGUS SALAD WITH LEMON DILL VINAIGRETTE
~Submitted by Jean, Syracuse, NY
Yield: 4 to 6 servings
INGREDIENTS
12 baby red potatoes (or 4 small white)
8 ounces boneless skinless chicken breasts, cubed
1/4 cup water
1/4 cup white wine
8 ounces asparagus, trimmed and cut into small pieces
2 small heads Boston lettuce, torn into pieces
Lemon Dill Vinaigrette:
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon water
1 large green onion, minced
3/4 teaspoon garlic
2 tablespoons chopped fresh dill (or 1 teaspoon dried dill weed)
3 tablespoons olive oil
DIRECTIONS
In saucepan of boiling water, cook potatoes until just tender. Peel and cut into cubes.
Place in salad bowl and set aside.
In saucepan, bring chicken, water and wine to boil; reduce heat, cover and simmer
for approximately 2 minutes or until chicken is no longer pink. Drain and add to
potatoes in bowl.
Steam or microwave asparagus until just tender-crisp; drain and add to bowl. Add
lettuce.
For Lemon Dill Vinaigrette: In bowl, whisk together vinegar, lemon juice, water,
onion, garlic and dill; whisk in oil until combined. Pour over chicken mixture; toss to
coat well.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 186, Carbohydrate: 19 g, Fiber: 2 g, Fat: 8 g, Protein: 10 g, Sodium: 24 mg,
Cholesterol: 18 mg
Diabetic Exchanges: 1 Starch, 1 Lean Meat, 1 Fat
A to Z Recipes Handy
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STARKIST SWEET & SPICY VEGETABLE STIR-FRY
~Submitted by Angelique, TX
1 pouch StarKist Sweet & Spicy Tuna
2 cups Zucchini, cut in half lengthwise and diagonally sliced
1-15 oz. can Stir-fry baby corn pre-cut, drain saving 1/2 cup liquid
1/2 Tbsp. Cornstarch
2 Tbsp. Pure sesame oil
1 cup Carrots, match-sticks cut
1/4 cup Soy sauce
Heat oil in wok or large skillet. Stir-fry zucchini and carrots for 1-2 minutes. Add
corn and tuna and stir-fry additional 1-2
minutes. Mix cornstarch with reserved corn liquid and soy sauce. Add soy sauce
mixture to vegetables and tuna and mix until heated, 1-2 minutes. Serve over rice if
desired.
Prep Time: 3-4 minutes
Cook Time: 5-6 minutes
Serves: 2
Source: Starkist.com
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