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A to Z Recipes Newsletter
November 30, 2005
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Publisher's Choice
Hi from Linda in Michigan. I thought that it was about time I did the next chapter of the
Brandname Recipes Cookbooks. I opened up one of the books, scanned the index, and there it was:
Meat. Oh no. You see, I have a habit (possibly egotistically) of bringing you recipes that I would enjoy. And I don??™t really care for meat. It is not a political,
or dietary, or religious reason. It probably stems from childhood memories of chewing pieces of overcooked meat into gray globs and trying to wash them down with
milk. Now I enjoy a good steak or pork roast now and again, but I really prefer chicken or fish. So, with much trepidation, I read all the recipes, and guess what? I
found a whole bunch that sounded great! Remember, all these recipes call for some brand name ingredient, but feel free to substitute your own favorite brand. I
hope you find a new way to make a great meat dish today!
A to Z Recipes is in danger of extinction.
With expenses exceeding my ability to pay, this publication may cease. Only through reader support can it continue. Your donation and/or purchases through links found in issues will help offset rising expenses. There
is n-o charge for the many hours spent here for you and n-o profit is desired. A to Z Recipes will remain a free publication - to the end. ~
Publisher
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An old Scottish blessing:
Some hae meat and cannae eat. Some nae meat but want it. We hae meat and we can eat and sae the Lord be thankit.
Translated: Some have meat and cannot eat. Some no meat but want it. We have meat and we can eat and [so the Lord be thanked].
****************************************
Good food, Good meat, Good God, Let's eat.
****************************************
Over earthways as over skyways. Find us this day our meat and corn, That we may be ... under me peaceful, over me peaceful, around me peaceful.
~ Navajo prayer ...
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10 Tips For Buying Meat
by James Raiswell
1. The right cut
When it comes to beef, one of the most important things to look for is the cut, or what part of the cow the meat is from. Not all cuts are created equal; luxury cuts
of beef -- and pork, for that matter -- usually come from the back of the animal, like the rump, rib and loin. They are usually a lot more tender than working cuts of
meat that come from the front, like the shoulder, leg and flank. And since the luxury cuts make up a much smaller proportion of the animal, they are usually in high
demand and come at a higher price.
When you're comparing luxury and working cuts, there are a few more points to keep in mind. First off, luxury cuts are usually best cooked quickly over high heat.
Working cuts, on the other hand, are usually much tougher and can be quite chewy if they're not cooked long enough. These are the cuts you should cook in the "low
and slow" style.
Set the heat low and leave your meat to cook for a few hours. You may also want to marinade your working cuts for a few hours before cooking them to help break
down the natural fibers a bit more, which will make the meat even more tender.
There are some key words to look for when choosing your cut. Anything labeled "marinating" or "stewing" beef is a working cut. The same holds for "top round,"
"bottom round" and "top sirloin." Expect to cook these cuts for a long time. On the other hand, anything labeled "grilling" steak, "tenderloin," "porterhouse," "rib
eye" or "T-bone" can be considered a luxury cut. Cook these fast and high.
Cool fact: Talk about your luxury cuts of meat: Kobe beef, imported from Japan, costs as much as $300 per pound. Why? The cows get regular massages and are
fed beer as part of their diet to keep the meat rich and flavorful.
Choosing between bone-in and bone-out, saving money on meat, and how to determine the right amount of marbling...
2. Bone-in or bone-out?
Whether you choose to keep your meat on the bone or go for a filleted cut is a matter of personal preference, but bone-in or bone-out, there are still a few things
to keep in mind.
First off, bones are excellent heat conductors; they help radiate heat through the meat, resulting in a quicker cooking time. What's more, some chefs will tell you
that meat with the bone in has a better, more intense flavor than filleted meat.
Meat on the bone can also be a good buy. For one, it requires less preparation by the butcher, so it usually costs less per pound. Also, if you're feeling industrious,
you can boil up your bones with some vegetables and spices and you'll have the beginnings of a good soup stock.
On the other hand, it can be a hassle to trim meat off the bone. Again, it all comes down to personal preference.
Cool fact: Bone marrow -- the soft, spongy tissue at the center of a bone -- used to be considered a tasty delicacy, but has fallen off the table, so to speak, as a
popular food item. In fact, these days, chefs use marrow as a flavoring for stock or soup, and not much else. Too bad: Marrow is an excellent source of protein and
is high in monounsaturated fat, which is said to help reduce the risk of heart attacks.
3. Service please!
One of the best ways to save money on a piece of meat without compromising quality is to ask for less service -- a butcher's term for how much effort went into
preparing a piece of meat.
As a rule, the less effort a butcher puts into readying a piece of meat -- removing the skin, removing the bone, tying it together, slicing it up -- the less expensive it
will be per pound. Stop for a moment and compare the price per pound of boneless, skinless chicken breast versus a breast with the bone in and skin on; you pay a
lot more for the former.
Cool fact: It's a tough job, but someone has to do it. The Bureau of Labor Statistics estimates that employees working in meatpacking plants had one of the highest
rates of work-related injuries and illnesses in 2002: nearly one in seven. Reported injuries ranged from repetitive strain injuries, like carpal tunnel syndrome, to
amputation.
4. Using your senses, Part 1: Marbling
Since we've always been told that fat is bad, a lot of people make the mistake of looking for the leanest cut possible, or the cut with the least amount of fat, when
buying meat. And while I'm not here to tell you that a bowlful of lard is a good, healthy breakfast, a little bit of fat on your meat actually goes a long way. In fact,
when it comes to meat, fat equals flavor.
With luxury cuts of beef in particular, you should choose a piece that has nice flecks of white fat throughout; this is called marbling. A well-marbled piece of beef,
pork or lamb will baste itself during the cooking process and the meat will stay moist, juicy and tender. Ultra-lean cuts of meat can dry out if they're not basted, so
think of a well-marbled piece as self-basting.
But as much as marbling is a good thing, make sure your piece of meat isn't all fat. Look for flecks of fat, not big streaks, and be careful not to confuse fat with
gristle -- an animal's connective tissue -- which isn't in any way similar, as it is usually not evenly distributed, comes in heavier strands, and is chewy and downright
nasty.
Cool fact: Got an ultra-lean cut of meat that you're ready to throw on the grill? Butter it up first; as it melts, a little pat of butter will give any meat a great flavor
and add some much-needed fat to keep it moist.
Using your other senses to determine the quality of meat and what the different grades of meat actually mean...
5. Using your senses, Part 2: Smell
It may sound obvious, but if it smells bad, don't buy it. Each type of meat has its own distinct smell, but different cuts of the same meat should smell similar.
Anything that smells rancid or funky should be avoided at all costs. Any butcher worth his salt will let you smell and touch the cuts of meat before you buy them; if
he doesn't, he may have something to hide.
Cool fact: You can buy meat-scented air fresheners. They come in two flavors: bacon and grilled meat. Buy both for $4.99. No kidding. The Internet is truly a
bizarre place.
6. Using your senses, Part 3: Firmness
Play with your meat before you buy it. Give it a poke. Good, fresh meat should be firm, not tough or soft. It should give a little under pressure, but still retain its
shape. Anything that doesn't spring back when you poke it or is too hard to poke may have been sitting on the shelf for too long. Stay away.
Cool fact: The best way to test your meat to see if it's cooked is with your finger. Poke the fleshy part of your palm, below your thumb; that's a good indicator
of
the firmness of raw meat. Fold down your index finger and poke again: that's how rare beef should feel. Two fingers for medium rare, three for medium, and four
for well done.
7. Using your senses, Part 4: Color
Many people mistake color for a key indicator of the quality of a cut of meat; in fact, it's usually the consumer's number one determining factor when buying meat.
It's true that color is an important factor, but it's not the be all and end all.
When it comes to beef, look for a piece that's dark red or cherry red; this is usually the best indication that the meat was packaged and frozen shortly after being
cut. Avoid beef that's turning brown since that usually means it's been sitting for a longer period of time.
Look for pink chicken and pork, and stay away from either meat if it's gray.
Color aside, you can verify freshness by looking for the "packaged on" or "best before" date.
Cool fact: When it's first cut, beef's color is closer to violet than the traditional cherry red we're familiar with. The meat begins to turn red shortly after being cut
when proteins inside the meat begin to react with oxygen molecules.
8. Making the grade
One of the other ways to select cuts of meat is through the grading system, which is just another way to give you an idea of what's good and what's for the
dogs.
The USDA offers eight different grades of beef, from "prime" at the top of the chain, through "choice," "select," "standard," "commercial," "utility," "cutter," and
"canner." The most widely available USDA grades in supermarkets are choice and select; prime is most often used in hotels and restaurants. Standard and
commercial grades are usually sold as "ungraded" meat or in brand-name packages, while utility, cutter and canner are typically used for ground beef or hot
dogs.
The grading system for lamb, poultry and pork, and the right portion sizes and quantities of meat to buy...
The USDA's grading system for lamb is a little more simple, as "prime" and "choice" cuts lead the way. Stay away from lower grades like "good," "utility" and "cull."
The USDA's grading system for poultry begins with Grade A, which covers most of what you'll find at any major grocer's or butcher's. The simplest of all the
grading systems is the one used for pork, which is labeled as "acceptable" or "unacceptable."
Cool fact: In 1999, scientists at the Meat Animal Research Center in Nebraska devised a new way to grade meat that they claim is 94% accurate. The tests involved
cooking a one-inch rib eye steak for four minutes and then cutting it using a miniature guillotine that measured the total force required to cut the steak. Their
system would make it more expensive for consumers -- about $3 per pound -- but would guarantee tender cuts of meat.
9. Portion sizes
Avoid packing on the pounds by buying smaller portions. People usually overestimate the quantity of meat they need; according to nutritionists, a portion of meat for
an adult should be about the size of a deck of cards, or your fist. You can -- and should -- always supplement your meat with vegetables and some whole grains to
balance your meal.
Cool fact: Filmmaker Morgan Spurlock's smash hit 2004 documentary, Super Size Me, cost $65,000 to produce and, to date, has grossed more than $17.7 million
worldwide.
10. Is bigger better?
Finally, when you're buying meat, you want to be careful not to fall into the trap of buying huge quantities at one time. Sure, it can be economical to buy a few
servings of ground beef, but if someone offers you a great deal on a side of beef, be aware of what you're getting into.
For one, you need a lot of space to keep this meat and your deep freezer in the basement isn't a good option. Meat usually has to be frozen quickly and kept at
about 0 degrees Fahrenheit. Also, not all meat keeps for long periods of time. Securely wrapped and frozen at 0
degrees, beef can keep for up to a year. Ground beef and pork, though, will keep only for about six months, and smoked meats lose their quality after about six to
eight weeks.
Finally, butchers usually estimate that they lose between a quarter and a third of the carcass in boning and trimming, so count on losing a good portion when you're
buying a carcass.
Cool fact: Slow freezing a piece of meat causes damage to the meat fibers, as cells rupture and large ice crystals form within the meat. Meat frozen slowly will lose
more juices when thawed than a cut that's frozen quickly.
Source: AskMen.com
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Soup's On!
Here's the scoop on the current theme:
With the weather becoming more wintry, what else comes to mind but a steaming pot of soup on the stove? The aroma fills the house, and everyone feels warmer
when it is eaten. My kids go for Chicken Soup, but also love a rich beef stew. Of course, being a chile-head, I love a spicy chili. What melts the heart and warms the
soul at your house? The soup's on, folks... send us your favorite soup recipes. We will collect them all month and post them on the first Sunday of January. 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: Soup's On!
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:
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The theme issue for Soup's On! has a deadline of December 30, 2005, and will be posted on January 1, 2006.
Please use this email link to submit a recipe for theme recipes: Soup's On!
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~Maggie~
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
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Florida Bash Planned!
I want to invite ALL of you to our Florida Bash get-together to be held in Leesburg on Saturday, December 10th.
Rusty is in charge of selecting a restaurant for our special affair. There are so many of you who live in
the Florida area so we are hoping for a good turnout. Leesburg is a lovely city, with lots to do so make a day trip of it! Please visit the A to Z Discussion Forum QT for more information. Or you can send me an email using the following link
and I will forward your email to
Rusty: Florida Bash. I will be coming in from Texas and would love to meet
y'all!
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 priest and the rabbi were on a plane flying across the ocean when the plane developed engine trouble. Everyone was doomed. The priest turned to the rabbi and
said, "Before I die there's something that I would like to know. You being Jewish and all -- have you ever tasted ham?"
"Well," the rabbi laughed, "sure I've tasted ham. But tell me father, before we die -- could you tell me if you have ever made love to a woman?"
The priest blushed and said, "There was this one time I gave in and made love to a woman."
The rabbi looked at the priest and said, "Beats the hell out of ham, don't it?"
A waiter brings the customer the steak he ordered with his thumb over the meat.
"Are you crazy?" yelled the customer, "with your hand on my steak?"
"What" answers the waiter, "You want it to fall on the floor again?"
You know you're a redneck if... You think Possum is "The Other White Meat" ...
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Kitchen Bestsellers from Amazon
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STEAKS ITALIANO
3 tablespoons vegetable oil
1 medium onion, sliced
1 medium green pepper, Chopped
8 rump steaks (about 1 pound) pounded to ?? inch thick
1 jar Ragu Spaghetti Sauce, any flavor
Salt and pepper to taste
1 ?? cups shredded mozzarella cheese
In a large skillet, saut?© onion and green pepper in oil until onion is translucent; remove from skillet. Add steaks to skillet to skillet and brown quickly on both sides.
Return onion and pepper to skillet. Add Ragu spaghetti sauce, salt and pepper; simmer 10 minutes. Sprinkle evenly with mozzarella. Cover and simmer 8-10 minutes
more. Serve on pasta.
CHILI MEAT ROLL
2 pounds ground chuck
?? cup fine dry breadcrumbs
2 eggs
1 cup finely minced onions
1 can Nalley??™s (15 ounces big chunk chili)
1 cup crushed Nalley??™s corn chips
Preheat oven to 350 degrees. Combine ground chuck, crumbs, eggs, and onions. Mix well. On waxed paper, pat meat mixture to a 8 x 14 inch rectangle. Spread with
chili and corn chips. Roll up meat jelly roll fashion. Place in a shallow baking dish. Bake one hour. Drain off excess grease. Bake 15 minute more until done.
CHERRY GLAZED PORK ROAST
4 pounds pork loin, bone in
1 can (21 oz.) Thank You Brand Cherry Pie Filling
1 tablespoon lemon juice
2 tablespoons rum (optional)
Pinch of ginger, clove
1/8 teaspoon garlic salt, cinnamon
Place pork roast on rack in roasting pan. Roast, uncovered, at 325 degrees until meat thermometer registers 170 degrees. about 2 ?? hours. Meanwhile, combine
remaining ingredients and baste roast several times during the last twenty minutes cooking time. Heat the remaining
sauce on range or in the microwave. Serve with roast.
HAM WITH FRUIT STUFFING
1 5-pound smoked picnic ham
1 cup seedless raisins
2 cups pitted prunes
2 cups dried apricots
2 cups Holland House Red Cooking Wine
Have the butcher bone ham. Combine fruit and wine in a large mixing bowl; soak at least 4 hours, or overnight, stirring occasionally. Fill the cavity of the boned ham
with fruit. Bake at 350 degrees for 2 ?? hours.
COUNTRY STYLE RIBS AND KRAUT
3 to 4 pounds country style ribs, cut in 1 to 6-rib pieces
1 teaspoon salt
1/8 teaspoon pepper
1 can (27 ounces) sauerkraut, drained
1 can (16 ounces) tomatoes
3 medium sized potatoes, coarsely grated
3 tablespoons instant minced onion
1 teaspoon salt
Place ribs, meaty side up, in a large roasting pan. Cover tightly and bake in moderate oven (350 degrees) 45 minutes. Remove ribs to absorbent paper and season
with 1 teaspoon salt and pepper. Pour off drippings and thoroughly combine in pan the sauerkraut, tomatoes, grated potatoes, onion and 1 teaspoon salt. Place ribs on
top of kraut mixture, meaty side down. Cover tightly, return to oven and bake 45 minutes. Uncover and bake 20 minutes or until meat is done.
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MOROCCAN LAMB
1 ?? pounds lean lamb, cubed
Flour to coat lamb
2 tablespoons corn oil
2 buds garlic, minced
2 onions, coarsely chopped
1 cup chicken stock, boiling
4 tomatoes, diced
6 prunes, pitted and chopped
2 bay leaves, crushed
2 teaspoons paprika
?? teaspoon salt
?? teaspoon freshly ground black pepper
1 tablespoon Sweetlite Liquid fructose
?? cup plain low-fat yogurt
1. Put the cubed lamb in a paper bag with the flour. Shake until the lamb is well coated with the flour.
2. Heat the corn oil in a large skillet with a lid
3. Brown the lamb well on all sides.
4. Add the garlic and onions and cook until soft.
5. Add the boiling chicken stock and all other ingredients except the yogurt. Mix well, cover and simmer for one hour or until the lamb is tender. Add more stock if
necessary.
6. Remove from the heat and stir in yogurt.
Serves 6.
Each serving contains approximately:
3 low fat meat
1 ?? vegetables
?? fruit
223 calories
83.8 mg cholesterol
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ROAST PORK WITH ORANGE GLAZE
1 cup orange juice
1 teaspoon curry powder
?? cup Estee Granulated Fructose
2 cloves crushed garlic
Black pepper, freshly ground
?? cup corn oil
4 pound pork shoulder, boneless butt
Water
3 tablespoons corn starch
Mix first six ingredients together in a small bowl. Trim excess fat from pork roast. Place roast in a plastic bag or shallow pan, and cover with the marinade. Let meat
marinate in the refrigerator one to three hours.
Set oven to 375 degrees. Remove roast from marinade and place on rack in open roasting pan. Pour ?? cup water into bottom of pan. Baste roast with ?? cup marinade
every 30 minutes for the first hour. Add more water to the roasting pan when needed. Cover meat with foil when it becomes very brown and crispy, and lower oven
temperature to 350 degrees. Cook for 45 minutes per pound or until internal temperature is 185 degrees.
Remove roast from oven. Chill drippings and skim fat. Mix ?? cup water and 3 tablespoons cornstarch until blended. Reheat drippings and gradually add cornstarch.
Heat until thickened. Serve gravy with sliced meat.
Makes 12 servings, 3 ounces meat + 2 tablespoons gravy.
Calories 190
Carbohydrates 10 g
Protein 21 g
Fat 8 g
Cholesterol 120 mg
Sodium 55 mg
Exchange: 3 Meat 1 Fruit
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UNSTUFFED CABBAGE FOR TWO
?? pound ground beef
?? small head cabbage, coarsely chopped (about 3 cups)
3 envelopes Lipton Tomato Cup-a-Soup
2 envelopes Lipton Onion Cup-a-Soup
1 ?? cups water
?? cup instant rice
In a large sauce pan, brown ground beef with cabbage. Add instant tomato and onion soups and water. Cook, covered, 110 minutes or until cabbage is almost tender.
Add rice, cook covered an additional 5 minutes or until rice is tender.
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STEAK ROLLS
1 ?? pounds round steak
6 tablespoons shortening
?? cup finely chopped onions
1 ?? cups day old bread crumbs
1 cup crushed Jay??™s Potato Chips
?? cup chopped celery
?? teaspoon salt
?? teaspoon poultry seasoning
Dash of nutmeg
1 tablespoon water
1 can condensed mushroom or tomato soup mixed with one can of water
Remove bone from meat. Pound meat to flatten with edge of saucer or meat pounder. Cut into four pieces. Lightly brown onion in 3 tablespoons shortening. Add
bread, chips, celery, seasonings and water. Place ?? of the mixture on each piece of meat. Roll up and fasten with skewer or wooden pick. Flour and brown in
remaining fat. Dilute soup with soup can of water and pour over meat in skillet. Sprinkle with salt, pepper and nutmeg. Cover and simmer over low heat 1 ?? hours or
until tender.
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