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A to Z Recipes Newsletter
November 18, 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 all. I am out of pocket today so as I type this, it is not Friday morning at all. When I realized I'd be unable to get a Friday issue out to you because I would be away from the computer I thought "well, we just won't have a Friday issue this week". However, the more I thought about it, the more I realized I should simply plan (and work) ahead. I am so glad I did because, as I started getting recipes and other items lined up for this issue, it was actually
fun and I didn't mind at all. See? Doing what you know you should is always best, even if you may not feel like it when you first start. I hope you enjoy the issue. I will see you here again on Sunday... for real!
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Dart Test
Shared by Larry Holmes, Ontario, Canada
A young lady named Sally, relates an experience she had in a seminary class, given by her teacher, Dr. Smith. She says that Dr. Smith was known for his elaborate object lessons.
One particular day, Sally walked into the seminary and knew they were in for a fun day.
On the wall was a big target and on a nearby table were many darts. Dr. Smith told the students to draw a picture of someone that they disliked or someone who had made them angry, and he would allow them to throw darts at the person's picture.
Sally's friend drew a picture of who had stolen her boyfriend. Another friend drew a picture of his little brother. Sally drew a picture of a former friend, putting a great deal of detail into her drawing, even drawing pimples on the face. Sally was pleased with the overall effect she had achieved.
The class lined up and began throwing darts Some of the students threw their darts with such force that their targets were ripping apart. Sally looked forward to her turn, and was filled with disappointment when Dr. Smith, because of time limits, asked the students to return to their seats. As Sally sat thinking about how angry she was because she didn't have a chance to throw any darts at her target. Dr. Smith began removing the target from the wall.
Underneath the target was a picture of Jesus. A hush fell over the room as each student viewed the mangled picture of Jesus; holes and jagged marks covered His face and His eyes were pierced.
Dr. Smith said only these words... "In as much as ye have done it unto the least of these my brethren, ye have done it unto Me".
Matthew 25:40.
No other words were necessary; the tears filled eyes of the students focused only on the picture of Christ.
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Believe It, It's True
Shared by Aafrin, Pune, India
1. Chewing on gum while cutting onions can help a person from stop producing tears. Try it next time you chop onions!!!
2. Until babies are six months old, they can breathe and swallow at the same time. Indeed convenient!
3. Offered a new pen to write with, 97% of all people will write their own name.
4. Male mosquitoes are vegetarians. Only females bite.
5. The average person's field of vision encompasses a 200-degree wide angle.
6. To find out if a watermelon is ripe, knock it, and if it sounds hollow then it is ripe.
7. Canadians can send letters with personalized postage stamps showing their own photos on each stamp.
8. Babies' eyes do not produce tears until the baby is approximately six to eight weeks old.
9. It snowed in the Sahara Desert in February of 1979.
10. Plants watered with warm water grow larger and more quickly than plants watered with cold water.
11. Wearing headphones for just an hour will increase the bacteria in your ear by 700 times.
12. Grapes explode when you put them in the microwave.
13. Those stars and colors you see when you rub your eyes are called phosphenes.
14. Our eyes are always the same size from birth, but our nose and ears never stop growing
15. Everyone's tongue print is different, like fingerprints.
16. Contrary to popular belief, a swallowed chewing gum doesn't stay in the gut. It will pass through the system and be excreted.
17. At 40 Centigrade a person loses about 14.4 calories per hour by breathing.
18. There is a hotel in Sweden built entirely out of ice; it is rebuilt every year.
19. Cats, camels and giraffes are the only animals in the world that walk right foot, right foot, left foot, left foot, rather than right foot, left foot.
20. Onions help reduce cholesterol if eaten after a fatty meal.
21. The sound you hear when you crack your knuckles is actually the sound of nitrogen gas bubbles bursting.
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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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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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Fire Department
Shared by Beverley, Canada
"Hello"
"Help!"
"Send someone over quickly!" the old woman screamed into the phone.
"Two n-a-k-e-d bikers are climbing up toward my bedroom window!"
"This is the Fire Department, lady," the voice replied.
"I'll have to transfer you to the Police Department."
"No, it's YOU I want!" she yelled.
"They need a longer ladder!"
BLONDE JOKE
Shared by Jim, WA
Returning home from work, a blonde was shocked to find her house ransacked and burglarized. She telephoned the police at once and reported the crime.
The police dispatcher broadcast the call on the radio, and a K-9 unit, patrolling nearby was the first to respond.
As the K-9 officer approached the house with his dog on a leash, the blonde ran out on the porch, shuddered at the sight of the cop and his dog, then sat down on the steps. Putting her face in her hands, she moaned, "I come home to find all my possessions stolen. I call the police for help, and what do they do? They send me a BLIND policeman."
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TOMATO SAUCE WITH MEAT
~Submitted by Tena, MO
Source: Culinary Arts Institute Italian Cookbook
1 cup chopped onion
1 clove garlic, minced
3 tablespoons olive oil
1/2 pound ground beef
1/2 pound ground pork
28 ounces Italian-style tomatoes, drained
18 ounces tomato paste
2 cups water
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon oregano
Cook onion and garlic in hot oil in skillet until onion is soft. Add the ground meat and cook until lightly browned. Stir in tomatoes, tomato paste, water, and a mixture of salt, pepper, and oregano. Cook, uncovered, over low heat about 1 hour, stirring occasionally.
Makes about 7 1/2 cups sauce.
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TRADITIONAL SEAFOOD FETTUCCINE
~Submitted by Jean, Syracuse, NY
The sauce is like a traditional alfredo, with no flour or other thickener. Don't worry if it looks thin. It's the perfect consistency for coating the pasta. Pat the shrimp and scallops dry before cooking with paper towels so they don't dilute the sauce.
1 1/2 tablespoons butter
1 cup chopped green onions
4 garlic cloves, minced
1 pound medium shrimp, peeled
1 pound sea scallops
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound lump crabmeat, shell pieces removed
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley
Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; saut?© 1 minute or until tender. Add shrimp and scallops; saut?© 3 minutes or until done. Reduce heat to medium-low.
Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat. Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons cheese and 1 1/2 teaspoons parsley.
Yield: 8 servings (serving size: 1 1/2 cups)
CALORIES 438(30% from fat); FAT 14.8g (sat 7.7g,mono 3.6g,poly 0.9g); PROTEIN 38.5g; CHOLESTEROL 160mg; CALCIUM 257mg; SODIUM 747mg; FIBER 2.2g; IRON 3.4mg; CARBOHYDRATE 38g
Source: Cooking
Light - January 2002
DATE COOKIES
~Submitted by Donna, TX
(This is a very old recipe from the Mother-in-law of a girl I worked with about 40 years ago and the cookies were delicious.)
1/2 cup shortening
1 cup brown sugar
1 egg
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon soda
1/4 cup sour milk
1 cup pecans, chopped
1 cup dates, chopped
1 cup maraschino cherries, chopped
Mix in order given and drop by teaspoon on greased cookie sheet.
Cook at 350 degrees. (no minutes given)
SALMON AND POTATO STRATA
~Submitted by Ann, Montreal, Quebec, Canada
1 can(7 oz) red sockeye salmon
2 stalks celery, sliced
1 onion, chopped
4 eggs
1 1/3 cups milk
3/4 tsp paprika and salt
1/2 tsp pepper and dried tarragon
4 potatoes, peeled and thinly sliced
1/2 cup dry bread crumbs
1/4 cup chopped fresh parsley
2 tbsp butter, cut in bits
In large bowl, mash salmon with juices and bones, stir in celery, onion, eggs, milk, paprika, 1/2 tsp salt, pepper and tarragon until well mixed.
In greased 8-cup casserole, arrange half of the potato slices, sprinkle with remaining salt. Pour salmon mixture over top, layer with remaining potato slices.
Stir together crumbs and parsley, sprinkle on potatoes. Dot with butter. Bake, uncovered, in 350 F oven for 1 hour and 15 minutes or until potatoes are tender.
Serve with buttered green peas and chili sauce.
Serves 4
GRIDIRON POTATO DIP
~Submitted by Treva, Eastern TN
1 cup milk
1/2 cup plum tomatoes, chopped
1/4 tsp. each salt and freshly ground black pepper, or to taste
1/2 cup light or regular ranch salad dressing
1/2 cup red, orange and/or yellow bell peppers, chopped
2 cups frozen Ore-Ida Mashed Potatoes (firmly packed)
1/4 cup pitted Kalamata or ripe olives, chopped
1/4 cup red onion or chives, chopped
Prepare potatoes according to package directions using 1 cup milk for 6 minutes in microwave (3-4 minutes on stovetop). Stir remaining ingredients into potatoes; cover and chill at least 2 hours before serving. Serve with pita or bagel chips and fresh vegetable dippers, such as wedges of bell peppers, carrots and celery sticks.
Makes 3 cups.
SLOW-COOKER BEEF STEW
~Submitted by Larry Holmes, Ontario, Canada
2 pounds stewing beef
4 potatoes, peeled and cut in wedges
3 carrots, cut in chunks
2 onions, chopped
2 cloves garlic, minced
1 ?? cups beef stock
1 can (5 ounces) tomato paste
1 bay leaf
1 tablespoon Worcestershire sauce
1 cup frozen peas
?? teaspoon salt
?? teaspoon pepper
2 tablespoons all-purpose flour
Trim and cut beef into 1-inch cubes. In 18 ??“ to 24-cup slow-cooker, mix together beef, potatoes, carrots, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce. Cover and cook on low for 10 to 12 hours. (or on high 5 to 6 hours) or until beef and vegetables are tender.
Add peas, salt and pepper;. Increase heat to high. Whisk flour with 2 tablespoons water; stir into stew. Cook, covered, for 5 minutes or until thickened. Discard bay leaf.
Makes 4 to 6 servings.
ACAPULCO MELT
~Submitted by Barbara, Chula Vista, CA
Yield: 4 Servings
1/2 cup chopped, peeled avocado
2 hard cooked eggs, chopped
6 crisply cooked bacon, crumbled
1/4 cup Kraft real mayonnaise
8 slices whole-wheat bread
1/4 pound Velveeta Mexican pasteurized process cheese spread with Jalapeno
Soft Parkay margarine
Combine avocado, eggs, bacon and mayonnaise; mix lightly. For each sandwich, cover one bread slice with Velveeta Mexican cheese spread, approximately 1/4 cup avocado mixture and second bread slice. Spread sandwich with margarine. Grill until lightly browned on both sides.
Makes 4 sandwiches.
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GRILLED CHICKEN WITH GINGER-PEACH GLAZE
~Submitted by Ann, FL
Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients:
For the ginger-peach glaze:
2 tablespoons red wine vinegar
2 tablespoons sugar
2 teaspoons freshly grated ginger
2 cloves garlic, crushed
1/2 cup peach jam or preserves
1 teaspoon low-sodium soy sauce
salt to taste
freshly ground black pepper
For the chicken:
4 boneless, skinless chicken breasts, 4 to 6 oz. each
1 tablespoon olive oil
Cooking Instructions
For the ginger-peach glaze:
1. In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the ginger and garlic and cook for another minute. Add the peach jam or preserves, whisk the mixture together and bring it to a boil. Remove from heat.
2. Add the soy sauce and season with salt and pepper.
For the chicken:
3. Preheat the grill to medium-high.
4. Sprinkle the chicken with salt and pepper and drizzle with olive oil.
5. Place the chicken on the grill and cook until the juices run clear, 6 to 8 minutes per side.
6. Place the chicken on a serving platter and brush it with the ginger-peach glaze.
Nutrition Facts
This recipe serves: 4
Serving Size 1 chicken breast
Amount Per Serving
Calories 314
Total Fat 5 g
Saturated Fat 1 g
Protein 33 g
Total Carbohydrate 37 g
Dietary Fiber 0 g
Sodium 450 mg
Percent Calories from Fat 14%
Percent Calories from Protein 41%
Percent Calories from Carbohydrate 44%
Source: www.foodfit.com
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OATMEAL CHOCOLATE CHIP COOKIES
~Submitted by Jean, Syracuse, NY
1/3 cup margarine, softened
1/2 cup firmly packed brown sugar
1 egg
3 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup quick cooking rolled oats
1/3 cup semisweet chocolate chips
Preheat oven to 375F.
Beat margarine at medium speed with an electric mixer until light and fluffy; gradually add brown sugar and beat well. Add egg and vanilla, beating well.
Combine flour, baking soda and salt. Gradually add flour mixture to margarine mixture, mixing well. Stir in oats and chocolate chips.
Coat cookie sheets with cooking spray. Using 2 teaspoons, drop dough onto cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that you make about 3 dozen cookies. Bake 10 minutes or until light brown. Store in airtight container.
Yields 3 dozen cookies.
Serving size: 2 cookies. Exch:1 starch, 1/2 fat, 1 carbs
Nutr. Info per serv: Cal: 101, Carb: 14g, Prot: 1g, Fat: 4g, Sat. Fat: 1g, Sod 120mg, Fiber: 1g
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QUICK COQ AU VIN
~Submitted by Angelique, TX
Serve buttered egg noodles and broccoli spears with this streamlined classic.
Yield: 2 Servings
Cook Time: 25 min
2 sl Bacon
2 Skinless boneless chicken Breast halves
All-purpose flour
3/4 c Frozen petite or pearl Pearl onions
2/3 c Dry red wine
1/3 c Canned low-salt chicken Broth
3/4 ts Dried thyme
Cook bacon in heavy medium skillet over medium heat until crisp and brown. Transfer bacon to paper towel and drain. Crumble bacon.
Season chicken with salt and pepper. Coat with flour; shake off excess.
Add chicken to same skillet and saut?© over medium heat until chicken is brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate.
Pour off all but 1 tablespoon fat from skillet. Add onions, wine, broth and thyme to skillet. Bring to boil, scraping up browned bits. Reduce heat to medium-low and simmer until onions are tender and sauce thickens slightly, about 12 minutes; season with salt and pepper. Return chicken and any accumulated juices to skillet. Simmer chicken until just heated through, about 2 minutes. Transfer chicken to plates. Spoon sauce over.
Garnish with bacon.
Source: Chef2Chef
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monSquares.jpg">
SANDIES?® LEMON SQUARES
This is a great shortcut recipe as it uses packaged cookies in the crust. If you have a pal who insists they cannot bake, this recipe is foolproof! Of course, if you're like me and love lemony desserts, it is a
keeper.
Prep Time: 20 minutes
Bake Time: 30 minutes
Yield: 24 servings
Ingredients
2 cups Keebler?® Sandies Simply?® Shortbread Cookies, crushed (approximately 14 cookies per 2 cups)
1/4 cup margarine, melted
3 large eggs
1 1/2 cups sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice
1 teaspoon lemon zest, finely chopped
1/3 cup powdered sugar
Directions
1. Combine Sandies?® Cookies and melted margarine in a mixing bowl. Press into a 13x9x2-inch baking pan.
2. Bake at 375 degrees F for 5 minutes then remove from oven.
3. Whisk together the remaining ingredients except the powdered sugar in a mixing bowl. Pour over cookie crust.
4. Bake at 375 degrees F for 20 minutes or until lightly browned. Remove from oven and let cool.
5. To serve, dust with powdered sugar and cut into 2-inch squares.
Helpful Hints: To make lemon zest, use the fine side of a box grater or use a potato peeler to remove the skin of the lemon. Cut the lemon peel into thin slices and chop finely.
Crushed cookies can be prepared by placing cookies in a freezer or sandwich bag and crushing with a rolling pin. Or, if preferred, pulse cookies within your food processor to desired consistency.
Source: Keebler.com
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