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A to Z Recipes Newsletter
November 4, 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
A good Friday morning to everyone. With each day that passes, I realize how quickly Thanksgiving and Christmas are approaching. Reminds me of how blessed I am
to have family. I wonder... do folks who have none still do the turkey and trimmings for one? And on Christmas, is there a tree only they will see? Just when I long
for the "empty nest" (and no Adidas under my desk in the morning!) I realize they are the true meaning of everything special to me.
We have a birthday baby! Linda H. from Carmel, NY is celebrating today.
Linda spends time with us in the A to Z Discussion Forum QT
and has become a much-loved regular there. She is retired and enjoys spending free time with her church choir and church service groups. These groups are
involved in giving back to the community. She has a large family that is spread out everywhere it seems, and loves recipe collecting. Please drop by the A to Z Discussion Forum QT to send Linda a personal wish.
We have a really good issue for you today that contains a lot of great recipes along with just enough other goodies to make you think and laugh. The recipes are
from readers, and primarily are the type our birthday
gal Linda likes in that most do not rely on the use of mixes. I hope you all enjoy the issue. We will see you here on Sunday
for a B-I-G theme issue of
Fabulous Fakes. Take good care and have a great day and weekend.
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
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THE WOODEN BOWL
Shared by Ann, FL
I guarantee you will remember the tale of the Wooden Bowl tomorrow, a week from now, a month from now, a year from now.
A frail old man went to live with his son, daughter-in-law, and four-year old grandson. The old man's hands trembled, his eyesight was blurred, and his step
faltered.
The family ate together at the table. But the elderly grandfather's shaky hands and failing sight made eating difficult. Peas rolled off his spoon onto the floor.
When he grasped the glass, milk spilled on the tablecloth.
The son and daughter-in-law became irritated with the mess. "We must do something about Grandfather," said the son. I've had enough of his spilled milk, noisy
eating, and food on the floor. So the husband and wife set a small table in the corner. There, Grandfather ate alone while the rest of the family enjoyed dinner.
Since Grandfather had broken a dish or two, his food was served in a wooden bowl. When the family glanced in Grandfather's direction, sometime he had a tear in
his eye as he sat alone. Still, the only words the couple had for him were sharp admonitions when he dropped a fork or spilled food. The four-year-old watched it
all in silence.
One evening before supper, the father noticed his son playing with wood scraps on the floor. He asked the child sweetly, "What are you making?" Just as sweetly,
the boy responded, "Oh, I am making a little bowl for you and Mama to eat your food in when I grow up. The four-year-old smiled and went back to work.
The words so struck the parents so that they were speechless. Then tears started to stream down their cheeks. Though no word was spoken, both knew what must
be done. That evening the husband took Grandfather's hand and gently led him back to the family table. For the remainder of his days he ate every meal with the
family. And for some reason, neither husband nor wife seemed to care any longer when a fork was dropped, milk spilled, or the tablecloth soiled.
On a positive note, I've learned that, no matter what happens how bad it seems today, life does go on, and it will be better tomorrow. I've learned that you can tell
a lot about a person by the way he/she handles three things: a rainy day, lost luggage, and tangled Christmas tree lights.
I've learned that, regardless of your relationship with your parents, you'll miss them when they're gone from your life. I've learned that making a "living" is not the
same thing as making a "life". I've learned that life sometimes gives you a second chance. I've learned that you shouldn't go through life with a catcher's mitt on
both hands. You need to be able to throw something back. I've learned that if you pursue happiness, it will elude you. But, if you focus on your family, your friends,
the needs of others, your work and doing the very best you can, happiness will find you.
I've learned that whenever I decide something with an open heart, I usually make the right decision. I've learned that even when I have pains, I don't have to be
one. I've learned that every day, you should reach out and touch someone. People love that human touch -- holding hands, a warm hug, or just a friendly pat on the
back.
I've learned that I still have a lot to learn. I've learned that you should pass this on to everyone you care about; I just did.
Help make us NUMBER ONE !
STOCK UP SUPPLIES FOR HOLIDAY BAKING
Shared by Treva, TN
Time to start stocking up on butter of you are a big holiday baker. You know you can freeze butter.
Yep, freezing butter does it no harm: butterfat crystallizes at about 60 F, so taking it from 35 F in the refrigerator and chilling it down to -20 in the freezer does
not change its texture. Freezing butter will forestall the absorption of other flavors from the refrigerator too. Wrapped well in foil, it can last 6 to 8 months.
A to Z Recipes Handy Links for Diabetics
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Monthly Theme, Recipe Submissions
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Gifts from the Kitchen
Here's the scoop on the current theme:
Just like that famous commercial saying, nothin' says lovin' like something from the oven. With the holidays quickly approaching, do you search for ways to spread
holiday cheer by giving gifts from your kitchen? I do, too. And not just cooked items. What we're looking for in this theme is gift ideas from your kitchen, which
could include prepared mixes, gifts in a jar, etc. Brownies and cookies in a jar, baked miniature loaves of tasty holiday bread are just suggestions. Please make sure
to include the preparation methods for the recipient in your submissions. Send in your Gifts from the Kitchen ideas 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: Gifts from the
Kitchen
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 Gifts from the Kitchen has a deadline of November 25, 2005, and will be posted on December 4, 2005.
Please use this email link to submit a recipe for theme recipes: Gifts from the
Kitchen
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
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You may include anything else you would like to share such as:
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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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The Pasta Diet
(An oldie but a goodie!)
Shared by Mary Jane, Stockton, CA
1) You walka pasta da bakery.
2) You walka pasta da candy store.
3) You walka pasta da Ice Cream shop.
4) You walka pasta da table and fridge.
And for those of you who watch what you eat, here's the final word on nutrition and health. It's a relief to know the truth after all the conflicting medical
studies:
1. The Japanese eat very little fat and suffer fewer heart attacks than Americans.
2. The Mexicans eat a lot of fat and suffer fewer heart attacks than Americans.
3. The Chinese drink very little red wine and suffer fewer heart attacks than Americans.
4. The Italians drink excessive amounts of red wine and suffer fewer heart attacks than Americans.
5. The Germans drink a lot of beer and eat lots of sausage and suffer fewer heart attacks than Americans.
CONCLUSION:
Eat and drink what you like. Speaking English is apparently what kills you.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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PLUM COBBLER WITH CINNAMON BISCUITS
~Submitted by Tena, MO
Filling
4 pounds plums (about 12 large), halved, pitted, cut into 1/2-inch slices
1 cup sugar
2 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
Biscuits
2 cups all purpose flour
5 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, divided
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup plus 2 tablespoons whipping cream
1 large egg
Vanilla ice cream
For filling:
Preheat oven to 400?°F. Toss plums, sugar, cornstarch, and vanilla in large bowl to coat. Transfer to 13x9x2-inch glass baking dish. Bake until thick and bubbling at
edges, about 30 minutes.
Meanwhile, prepare biscuits:
Whisk flour, 3 tablespoons sugar, baking powder, salt, and 1/4 teaspoon cinnamon in large bowl to blend. Add butter; rub in with fingertips until coarse meal forms.
Whisk 3/4 cup whipping cream and egg in small bowl to blend. Stir cream mixture into flour mixture just until blended. Gently knead in bowl until dough comes
together, about 5 turns.
Remove plums from oven and stir gently. Break off golf-ball-size pieces of dough and arrange over hot plums, spacing apart. Brush dough with remaining 2
tablespoons cream. Mix remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl. Sprinkle over dough.
Bake cobbler until fruit is bubbling, biscuits are browned, and tester inserted into center of biscuits comes out clean, about 30 minutes. Cool slightly. Serve hot or
warm with vanilla ice cream.
8 servings.
Source: Bon Appetit August 2004
SOUTHWESTERN STYLE SAUSAGE, EGG & CHEESE BREAKFAST
Crockpot
~Submitted by Judy, MI
18 eggs
1 small can green Ortega chilis
1 lb. cooked breakfast sausage
2 1/2 C grated Monterey Jack or Pepper Jack cheese
1 med. onion, diced
1 green pepper, diced
1 tsp. butter
Grease crock with butter. Starting with sausage, layer meat, chilis, onions, peppers and cheese, repeating the layering process until all ingredients are used and
ending with a layer of cheese. Beat eggs, then pour over mixture in the slow cooker. Cover and turn on low. Cook for 7-8 hours.
Serve with sour cream or fresh salsa.
Serves 10
BLACK BEAN TAMALE PIE
~Submitted by Jessica, Corfu, Greece
1 tablespoon vegetable oil
1/2 cup chopped onion
1/3 cup chopped green pepper
8 ounces ground turkey or beef (optional)
8 ounces tomato sauce
1 cup cooked black beans, drained
1 package taco seasoning mix
Crust:
1 cup cornmeal
2 teaspoons sugar
1/2 teaspoon salt
1 egg, slightly beaten
2 tablespoons vegetable oil
1 cup whole kernel corn, drained
Preheat oven to 350 degrees. Cook onion and green pepper in oil 2-3 minutes. Stir in turkey.
Saut?© until no longer pink. Add beans and tomato sauce and taco mix. Stir until all ingredients are mixed well. Combine crust ingredients. Mix until moistened. Press
on bottom and up sides of 9-inch pie pan. Spread cooked mixture into
crust. Bake until set, about 20-30 minutes. Remove from oven. Sprinkle with 4 oz. Cheddar cheese. Let stand before serving. Serve with salsa and sour cream.
Source: CDKitchen
MEXICORN?® BREAD PUDDING
~Submitted by Angelique, TX
Prep Time: 15 min (Ready in 1 hr 5 min )
Makes: 6 servings
Here's a sassy twist on an old favorite. Try this breakfast bread pudding with Mexican-inspired flavors.
8 Pillsbury?® Oven Baked Frozen Soft White or Crusty French Dinner Rolls (from 12.4-oz. bag)
6 eggs
2 cups milk
1/4 teaspoon kosher (coarse) or regular salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon coarse ground black pepper
Dash nutmeg
4oz. (1 cup) shredded hot pepper Monterey Jack cheese
1 (11-oz.) can Green Giant?® Mexicorn?® Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can Old El Paso?® Chopped Green Chiles, drained
1. Heat oven to 375?°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place frozen rolls on cutting board; let stand about 5 minutes to thaw.
2. Meanwhile, in large bowl, beat eggs, milk, salt, thyme, pepper and nutmeg with wire whisk until well blended.
3. Cut rolls into 3/4-inch cubes; place in bowl with egg mixture. Stir in cheese, corn and chiles. Pour into sprayed dish.
4. Bake at 375?°F for 30 to 40 minutes or until puffed, golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into
squares.
Source: Pillsbury.com
BARBECUE SALMON STEAKS WITH GREEN SAUCE
~Submitted by Ann, Montreal, Quebec, Canada
2 Tbsp light soy sauce
1/2 tsp sugar
4 salmon steaks
1/2 cup parsley
1/2 cup roughly chopped chives
2 Tbsp capers
2 Tbsp chopped onion
1/2 cup olive oil
1 Tbsp lemon or lime juice
1 hard-boiled egg
Freshly ground black pepper
Combine soy sauce and sugar. Brush each salmon steak with soy sauce mixture. Barbecue on solid plate, turning occasionally until salmon is cooked. Serve hot with
Green Sauce.
Green Sauce:
Place parsley, chives, capers and onion in the bowl of a food processor or blender. Process until finely chopped. Add olive oil, lemon or lime juice and egg. Process
until smooth. Season with freshly ground black pepper.
Serves 4.
PROSCIUTTO AND PEA PASTA
~Submitted by Robyn, Auckland, New Zealand
Serves 4
400g spaghetti
3 egg yolks
1 ?? cups cream
1 cup finely grated parmesan cheese
2 cups frozen peas, blanched
6 prosciutto slices, roughly torn
Sea salt and cracked black pepper
Shaved parmesan to serve
Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente.
Drain well and return to the pan.
Add the egg yolks, cream and parmesan and toss for 2 minutes or until the pasta is coated and sauce is thickened.
Add the peas, prosciutto, salt and pepper and toss well.
To serve, top with the shaved parmesan.
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GRILLED CHICKEN, AVOCADO AND TOMATO SANDWICHES
~Submitted by Ann, FL
This recipe serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients
For the chicken:
2 teaspoons olive oil
4 small skinless, boneless chicken breasts, about 4 ounces each
salt to taste
freshly ground black pepper
For the sandwiches:
1/2 cup fat-free, whipped cream cheese
2 tablespoons minced scallions
1 tablespoon diced chili peppers
1 tablespoon freshly chopped cilantro
1/2 large avocado, sliced into 4 strips
4 large whole grain sandwich buns, sliced in half
4 large slices of tomato, sliced thick
Cooking Instructions
For the chicken:
1. Preheat the grill to medium-high.
2. Brush the chicken breasts with olive oil and then season with salt and pepper. Cook them on the grill, about 4-5 minutes per side, depending on the thickness of the
breast. Transfer the chicken to a cutting board to let cool and then slice on the bias.
For the sandwiches:
3. In a small mixing bowl, combine the cream cheese, scallions, chili peppers, and cilantro. Add salt and pepper to taste.
4. Lay out the sandwich buns on a work surface in front of you. Divide the cream cheese mixture among the sandwiches, spreading it out on each side of the bun.
Divide the chicken slices among the sandwiches, top with one slice of avocado and one slice of tomato.
5. Slice the sandwiches on the diagonal and serve.
Nutrition Facts
Serving Size 1 sandwich
Amount Per Serving
Calories 556
Total Fat 14 g
Saturated Fat 5 g
Protein 67 g
Total Carbohydrate 37 g
Dietary Fiber 4 g
Sodium 755 mg
Percent Calories from Fat 23%
Percent Calories from Protein 49%
Percent Calories from Carbohydrate 28%
WWW.FOODFIT.COM
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HOISIN GARLIC BURGERS
~Submitted by Jean, Syracuse, NY
Yield: 4 or 5 servings
INGREDIENTS
1 pound lean ground beef
1/4 cup bread crumbs
1/4 cup chopped green onions (about 2 medium)
3 tablespoons chopped coriander or parsley
2 tablespoons hoisin sauce
2 teaspoons minced garlic
1 teaspoon minced gingerroot
1 egg
2 tablespoons water
2 tablespoons hoisin sauce
1 teaspoon sesame oil
DIRECTIONS
Start barbecue or preheat oven to 450 degrees F.
In bowl combine beef, bread crumbs, green onions, coriander, hoisin sauce, garlic, gingerroot and egg; mix well. Make 4 to 5 burgers.
In small bowl whisk together water, hoisin sauce and sesame oil. Brush half of the sauce over top of burgers.
Place on greased grill and barbecue, or place on rack on baking sheet and bake for 10 to 15 minutes (or until no longer pink inside). Turn patties once and brush
with remaining sauce.
Nutritional Information Per Serving (1 burger):
Calories: 292, Carbohydrate: 10 g, Fiber: 1 g, Protein: 21 g, Fat: 18 g, Sodium: 305 mg, Cholesterol: 100 mg
Diabetic Exchanges: 2/3 Other Carbohydrate, 3 Medium Fat Meat, 1/2 Fat
A to Z Recipes Handy Links for Diabetics
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HOT TURKEY SANDWICH
~Submitted by Barbara, Chula Vista, CA
Yield: 1 serving
3 oz. turkey breast, roasted, sliced
1 slice toasted white bread
2 slices tomato
2 slices bacon, cooked and drained
Sauce
2 ounces butter
3 ounces flour
3/4 cup cream
1/4 cup milk
1/2 cup Swiss cheese, grated
Salt and white pepper to taste
Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk and heat. Whisk in cheese until melted. Season. Simmer for 30 minutes.
Sauce should be very thick.
Quarter toast and place in an oven safe dish. Top with turkey and tomatoes.
Cover well with sauce. Bake at 400 degrees for 10 minutes. Garnish with bacon.
Note: Recipe can easily be doubled, tripled and etc.
Source: The Beaumont Inn, KY
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CHICKEN PARMESAN
Serves: 4
4 ea. Chicken Breasts, boneless, skinless (1.25#)
?? C. Egg Beaters or milk
2 Tbsp. Flour
?? C. Bread Crumbs
?? C. Parmesan
1 tsp. Basil, dried
?? tsp. Pepper, black
4 C. Marinara (pasta sauce)
2 oz. Mozzarella (1/2 C. grated)
1 tsp. Parmesan
3 C. Pasta, dried
Method:
Pound thickest part of chicken breast until even thickness throughout.
Combine breadcrumbs, Parmesan, basil and pepper in a pan. Put flour in a second pan and eggbeaters in a third. Bread each chicken breast by dredging in flour,
then egg, then bread crumb mixture.
Option A: Sear in Teflon pan on medium heat with oil spray to prevent sticking.
Option B: Bake in 400?? oven for ten minutes. Flip and bake 3 minutes more.
Meanwhile, heat up marinara and pasta cooking water. When chicken is done, layer with marinara, mozzarella and Parmesan.
Lower oven to 350??. Bake chicken for 8-10 minutes until cheese has melted and started to brown.
Meanwhile, cook the pasta to desired doneness and side vegetables.
Serve immediately.
Source: The Singing Cricket Cafe, Salt Lake City, UT
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