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A to Z Recipes Newsletter
November 14, 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 Monday morning to one and all. For many it was a three-day weekend and I hope yours was good. I worked part of mine, but the kids and I had
fun in what time we had to be together.
Yessiree! We have birthday babies... First is Marilyn from Center Line,
Michigan who celebrates today. She has been a member for 2 years, a homemaker for 35 years and a widow for 12 years. She has one married daughter, two dogs and two cats. I'd say all that would keep her busy but I hope she takes out a few moments just for herself today. Then there's
Cheryl from Chicago, Illinois who will light those candles tomorrow. What a nice lady and busy, too, as she is the mother of 3 (includes a set of twins!). She loves great old recipes
(Lillian and Cheryl should meet up, right?) and those lightened up. Please drop by the A to Z Discussion Forum QT to post a personal wish to
Marilyn and Cheryl.
Ok, kiddos. We have some fantastic recipes, thoughts, tips and funnies from readers in this issue. I am extremely pleased in what is offered here today. What a great way to start the week, right? Have a super one, too!
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Cookbooks, Recipes, Gourmet Cooking from Amazon
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LIFE'S TUG OF WAR
Shared by Angelique, TX
Life can seem ungrateful and not always kind.
Life can pull at your heartstrings and play with your mind.
Life can be blissful and happy and free.
Life can put beauty in the things that you see.
Life can place challenges right at your feet.
Life can make good of the hardships that we meet.
Life can overwhelm you and make your head spin.
Life can reward those determined to win.
Life can be hurtful and not always fair.
Life can surround you with people who care.
Life clearly does offer its ups and its downs.
Life's days can bring you both smiles and frowns.
Life teaches us to take the good with the bad.
Life is a mixture of happy and sad.
So...
Take the life that you have and give it your best.
Think positive. Be happy. Let God do the rest.
Take the challenges that life has laid at your feet.
Take pride and be thankful for each one you meet.
To yourself give forgiveness if you stumble and fall.
Take each day that is dealt you and give it your all.
Take the love that you're given and return it with care.
Have faith that when needed it will always be there.
Take time to find the beauty in the things that you see.
Take life's simple pleasures. Let them set your heart free.
The idea here is simply to even the score,
as you are met and faced with life's tug of war.
~Author Unknown~
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Gravy Problems - Gravy Solutions
Shared by Treva, TN
Gravy is lumpy
With a whisk rotary beater, beat the gravy until smooth. If all other attempts fail, use a food processor, strainer or blender. Reheat, stirring constantly. Serve.
Gravy is too salty
If the over salting is slight:
A. Add several raw potato slices and cook until the potato slices are translucent. Remove and discard the potato prior to serving.
B. Add a few pinches of light brown sugar. DON'T ADD TOO MUCH or your gravy will turn sweet.
If the over salting is severe, the gravy must be repaired by increasing the quantity. Prepare another batch of gravy, omitting all salt. Blend the two batches together.
Gravy is too light in color
Add 1/2 teaspoon of instant coffee or Kitchen Bouquet.
Gravy is not thick
If time permits, allow the gravy to continue to simmer on the stovetop. If time does not allow, mix the following thickening agents as indicated:
A. Cornstarch - Blend 1 teaspoon per cup of liquid in cold water. Stir until dissolved then mix into gravy. Continue to cook and stir to eliminate the cornstarch flavor.
B. Make a thin paste of flour and cold water, stir into gravy and continue to cook to eliminate the raw flour flavor.
C. Arrowroot - Blend 1 tablespoon per cup liquid in cold water. Stir until dissolved, then mix into gravy. Can be served as soon as the gravy thickens due to arrowroot's lack of taste.
NOTE: Mixing starch with cold water before adding it to a hot mixture prevents lumping.
Gravy is too thick
Slowly whisk in more broth until the desired thickness is achieved.
Gravy is greasy/fatty
For an immediate fix, the fat can be skimmed off the top or soaked up with a fresh bread slice. If more time allows, chill the gravy, skim off the fat and reheat the gravy until it bubbles.
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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.
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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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George
Shared by Jean, Syracuse, NY
There was a man named George who got a new job. His fellow employees always met for a round of golf every Saturday. They asked George to meet them at 10:00 Saturday morning. George replied that he would love to meet them, but he may be 6 minutes late.
On Saturday morning George was there at exactly 10:00. He golfed right handed and won the round.
Following Saturday rolls around, and George says that he will be there, but he may be 6 minutes late again. He shows up right on time, golf's left handed, and wins the round. This continues for the next few weeks, with George always saying that he may be 6 minutes late, and then always winning the round golfing, either left or right handed.
The other employees are getting tired of this, and decided to ask him what the deal was.
They said, ''George, every Saturday you say you may be six minutes late. You never are. Then you show up and golf with either right handed or left handed, and always win. What is up with that?"
George replies, ''Well, I am a very superstitious kind of guy.
Every Saturday when I wake up, I look over at my wife. If she is sleeping On her left side, I golf left handed. If she is sleeping on her right side, I golf right handed.''
''Well,'' one of the employees questioned, ''What happens if she is laying on her back?''
George replies, ''Then I am 6 minutes late.''
All I Need to Know About Life I learned From a Cow!
Shared by Don G., GA
* If it's good, milk it for all its worth.
* Successful people are moovers and shakers.
* Don't just be one of the herd.
* The cream always rises to the top.
* Don't stoop to a barnyard mentality.
* Don't be bossy.
* It is better to have milked and churned than to have never milked at all.
* If you need to get somewhere, hoof it.
* Some days can be udder frustration.
* If you are feeling low, moo yourself a little song.
* Chew your food fifty times before swallowing.
* Don't let others corral you.
* Munch hay while the sun shines.
* He who lives with the herd learns to watch his step.
* Following your heart will always steer you in the right direction.
* Party till the cows come home.
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WILD RICE EN CASSEROLE
~Submitted by Fancy, NB
1 tbs shortening
1 lb veal cut in 1" cubes
1 tsp salt
1 1/2 cups cooked wild rice
1 can cream of mushroom soup
1/4 cup chopped onions
1/2 cup chopped celery
1/2 tsp Worcestershire sauce
2 tbs sherry
1/4 cup grated cheese
Melt shortening and brown veal. Add the remaining ingredients (except cheese). Pour into a greased 1 1/2 quart casserole. Sprinkle cheese on top. Bake in 350 deg oven for about 50 minutes.
Four servings.
CHICKEN RANCH CASSEROLE
~Submitted by Judy, MI
1 pkg. (16 oz.) Inn Maid?® Extra Wide Egg Noodles
1 bottle (16 oz.) Marzetti?® Ranch Dressing (ONE CARB)
1 pkg. (16 oz.) frozen broccoli
1/2 cup milk
1 bag (8 oz.) shredded Pizza cheese
1 lb. boneless, skinless chicken breast, sliced
1 can (10.5 oz.) cream of broccoli soup
Preparation: Season sliced chicken breast with salt and pepper. Cook in saut?© pan until done. Meanwhile, bring 2 quarts of water to a boil; add noodles. Cook 5 minutes; drain. In a bowl, combine sliced chicken, broccoli, soup, Ranch dressing and milk. Add noodles and 1/2 cup cheese. Pour into 3-quart casserole dish and top with remaining cheese. Bake at 400?? F until casserole is bubbling and cheese is melted.
CHOCOLATE-PRALINE MUD SQUARES
~Submitted by Treva, TN
3/4 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
1 (12-oz.) jar caramel-flavored topping
3 tablespoons all-purpose flour
1 cup butter or margarine
4 (1-oz.) squares unsweetened chocolate
1 & 1/2 cups sugar
1 cup all-purpose flour
4 eggs, lightly beaten
1 teaspoon vanilla extract
Chocolate Frosting (below)
Confectioners??™ sugar
Pecan halves
Candied cherries
Preheat oven to 350?°F. Spray a 9 x 9-inch baking pan with non-stick vegetable spray.
In a medium bowl, combine cracker crumbs, pecans, brown sugar, and melted butter; stir to mix well. Press onto the bottom of the prepared baking pan. Bake 6 to 8 minutes or until firm. Cool slightly.
In a small bowl, combine caramel topping and flour, stirring well to blend. Spread over the crust to within 1/4-inch from the edge of the pan. Set aside.
In a heavy saucepan, combine butter and chocolate; cook over low heat until melted. Stir in sugar, flour, eggs, and vanilla; pour over caramel mixture.
Bake for 50 minutes. Cool slightly; spread with Chocolate Frosting. Dust with confectioners??™ sugar. Decorate with pecan halves and candied cherries.
Chocolate Frosting:
1 tablespoon butter or margarine
2 tablespoons cocoa powder
2 tablespoons water
1 cup confectioners??™ sugar
1/4 teaspoon vanilla extract
In a small saucepan, combine butter, cocoa powder, and water; cook over medium heat until mixture thickens. Remove from heat; stir in confectioners??™ sugar and vanilla.
Yield: 16 squares
RICH CHRISTMAS CAKE
~Submitted by Robyn, Auckland, New Zealand
Source: New Zealand Sugar Company
www.chelsea.co.nz
Ingredients
1.5kg mixed dried fruit
250g glace cherries, red and green mixed
100g mixed peel
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
1/2 cup brandy or dark rum
500g butter
1 1/2 cups Dark Cane Sugar
8 eggs
2 bananas
1 teaspoon vanilla essence
4 cups flour
1 cup self raising flour
Method
Place the mixed fruit, cherries, mixed peel, orange rind, lemon rind and brandy or rum in a large bowl and mix well. Cover and leave overnight.
Cream butter and sugar until it is light and fluffy, add the eggs one at a time, beating well after each addition, and then add the bananas and vanilla essence. Stir in the fruit mixture, mix well and add the flour. Mix until well combined.
Place in a deep 25cm cake tin, which had been lined with two layers of brown paper and one layer of grease proof paper. Bake at 150?°C for approximately three and a half hours, or until a skewer inserted into the middle of the cake comes out clean.
Makes large family size deep 25cm Christmas cake.
CARROTS A LA ORANGE
~Submitted by Lillian, FL
(A recipe given to my long ago by my sister.)
1 lb. carrots, pared
1 Tbsp. sugar
1 tsp. cornstarch
?? tsp. salt
?? tsp. ground ginger
?? cup orange juice
2 Tbsp. butter
Snipped fresh parsley
Slice carrots crosswise, on the bias, about 1??? thick. Cook, covered, in boiling water until just tender, about 15 minutes; drain. Meanwhile, in a small saucepan, combine sugar, cornstarch, salt and ginger; add orange juice. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in butter until melted. Pour over hot carrots, tossing to coat evenly. Turn into a serving dish and sprinkle with snipped parsley.
Makes 4 servings
CHOCOLATE TRUFFLE CHEESECAKE
~Submitted by Barbara, Chula Vista, CA
Crust:
9 ounces chocolate wafer cookies
6 tablespoons unsalted butter, melted
Filling:
1/2 pound unsweetened chocolate
1 1/2 pounds cream cheese
3 large eggs
1 cup sugar
1/4 cup Amaretto liqueur
1 1/2 teaspoons vanilla extract
1/2 cup whipping cream
Whirl the chocolate cookies in a blender until they form crumbs. Mix with the melted butter. Press into the bottom and sides of a buttered 10 inch springform pan and refrigerate until you're ready to fill and bake.
Preheat the oven to 350 degrees F. In the top of a double boiler over boiling water, melt the chocolate. Set aside to cool. In the large bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs and sugar and beat until well incorporated. Stir a small amount of this mixture into the chocolate to loosen. Add the chocolate mixture to the cream cheese mixture and stir well. Stir in the Amaretto, vanilla, and cream. Stir until all ingredients are well mixed. Pour the filling into the prepared crust and bake for 50 to 55 minutes or until the cheesecake is puffed slightly and no longer jiggles in the center. Cool to room temperature, then refrigerate until chilled, at least 2 hours. Take the cheesecake out of the refrigerator 30 minutes before serving for ease of slicing. Remove
the sides of the pan and cut with a sharp knife. If the cheesecake is hard to slice, hold a long, unflavored piece of dental floss in 2 hands and carefully saw through the cake to cut even pieces.
Makes 16 servings.
BREAKFAST SHRIMP AND GRITS
~Submitted by Richard, Bradenton, FL
??? 1 cup coarse white grits
??? 2 thick slices country bacon, cut into matchsticks (about 1/2 cup)
??? 1 small shallot, finely minced
??? 2 tablespoons unsalted butter
??? 1 pound shrimp, peeled and deveined
??? 1 teaspoon strained fresh lemon juice
??? Coarse or kosher salt
??? 2 to 3 drops Tabasco sauce
1. Slow-cook the grits according to the package directions. (This will take about 60 minutes.) Set aside.
2. Place a medium, heavy skillet over moderate heat. When the pan is hot, add the bacon and cook until the fat is rendered and bacon is crisp, 5 to 8 minutes. Using a slotted spoon, remove the bacon and reserve in a small bowl, keeping the pan as is, fat and all. (This can be done in advance. Do not cook the shrimp until the grits are ready and resting.)
3. In a low oven, warm four heatproof serving plates.
4. Return the skillet with the bacon fat to moderate heat. Add the shallot and cook until soft but not colored. Add butter and when it's melted, add shrimp, cooking until just pink, about 3 minutes. Add lemon juice and a pinch of salt and toss to coat.
5. Spoon about 1/2 cup steaming grits into the middle of each warm plate. Using a slotted spoon, place shrimp on top of the grits. Add reserved bacon and Tabasco to the pan juices, swirling the skillet for a few seconds to create a thin sauce. Pour over the shrimp and grits.
Serves 4.
Source: The Pat Conroy Cookbook by Pat Conroy
FAMOUS DAVE'S RED BEANS
~Submitted by Tena, MO
2 large smoked ham hocks
1 cup finely chopped onion
2 cloves of garlic, minced
2 tablespoons bacon drippings
2 pounds small red beans
49 ounces Swanson chicken broth
1 teaspoon Famous Dave's Steak Seasoning
1/4 teaspoon coarse ground black pepper
2 tablespoons Famous Dave's BBQ Sauce
2 tablespoons Famous Dave's Georgia Mustard Sauce
1 tablespoon red pepper sauce
Place ham hocks in a large pot with enough cold water to cover. Bring to a boil; reduce heat. Simmer for 45 minutes; skim fat.
Saut?© onion and garlic in bacon drippings in a large Dutch oven until translucent. Add ham hocks, ham broth and soaked beans. Add chicken broth. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer slowly until the ham hocks are tender, adding water as necessary and stirring frequently.
Serve over white rice.
16 servings.
Source: Famous Dave's Backroads & Sidestreets
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HAM SALAD LITE
~Submitted by Angelique, TX
Ingredients
2 cups cooked, low-fat ham, cubed
1/2 cup finely chopped red bell pepper
1 can mandarin oranges, drained
1/2 cup pineapple tidbits, in own juice
1 can water chestnuts
1 cup Miracle Whip Light
1/2 cup fat free cheese, grated
Preparation
Combine all ingredients. Mix well.
May be served cold or heated in 350?° oven until heated & cheese is melted. When heated, it is better if served immediately.
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CINNAMON COOKIES
~Submitted by Larry Holmes, Ontario, Canada
4 egg whites
2 Tablespoon (30 mL) water
5 teaspoon (25 mL) granulated sugar replacement
1 teaspoon (5 mL) cinnamon
1 & 1/2 cup (375 mL) flour
1/2 teaspoon (2 mL) baking soda
1/4 teaspoon (1 mL) salt
Beat eggs and water until light and fluffy. Beat in sugar replacement and cinnamon.
Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture. Fold to completely blend.
Repeat with remaining dry ingredients.
Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches (1 cm) apart.
Bake at 375 degrees F (190 C) for 10 to 12 minutes.
Yield: 20 cookies
1 cookie: 41 calories
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SHRIMP CASSEROLE
~Submitted by Jean, Syracuse, NY
1 (8 oz.) pkg. small, clean, frozen shrimp
1 (10 3/4oz.) can cream of shrimp soup
1/2 cup sharp cheddar cheese, grated
1/2 cup mayonnaise
2 cup fine noodles, uncooked
1 can French fried onion rings (optional)
Paprika
In large bowl, mix first five ingredients together. Put into greased casserole and bake, covered, for 35 minutes at 350 degrees. Remove from oven, sprinkle with paprika and stir. If desired, arrange French fried onion rings on top. Return to oven and continue baking, uncovered, for 5 minutes or until bubbly.
Serves 3 generously.
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BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS
Source: Giada De Laurentiis, featured in FoodNetwork.com
1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.
Serves 6 to 8.
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