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A to Z Recipes Newsletter
December 19, 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 morning and welcome to your Monday edition of A to Z Recipes. I hope your weekend was good. We did some shopping this past weekend. My kids still at home
are in their teens, so I let them choose what they would like for gifts. They both decided that making
CHRISTmas special for their nieces and nephew was more
important than loading up on "stuff" for themselves. They were given the chance to choose something they each wanted, but went for toys for the kids instead.
Believe me, there will be gifts for them come the big day, but they felt so good doing something for others. You can imagine how proud I am of them and their decision to make this truly the season of giving.
This issue contains lots of goodies shared by readers. I hope you enjoy reading through the special
Ramblings, Did You Know?, the Crazy Corner, and all the recipes
in the Favorites. Linda will be here Wednesday with a special
"CHRISTmas Eve" encore issue. I will be back Friday with the final issue of
A to Z Recipes for the year.
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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Cookbooks, Recipes, Gourmet Cooking from Amazon
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SANTA??™S GONE HOME FOR ANOTHER YEAR
by Lillian Mort
Santa blew in on a balmy breeze
With nary a cough and nary a sneeze,
He??™d come from the land of ice and snow
And hurried to where warm weather was below.
He hustled and bustled all night long,
As he sang the merry Christmas songs,
He munched on cookies and left many toys,
For all of the good little girls and boys.
He paused to look over his dwindling list
And said, as he gave his beard a twist,
???Ouch! That hurt??? But he, never the less,
Finished his job and flew home to rest.
He cracked the whip and shouted aloud,
???Let??™s fly past the moon and over the clouds,
We??™ll go on home and take to our beds,
While the children awake to find bikes and sleds.???
???We??™ll rest up for next year, and hope that it is true
That we really did out fly the flu.
Then next year, we??™ll get the needed flu shot
And vacation where the weather is hot???
So, this Christmas Eve, don??™t look to the sky
For the jolly old elf with a twinkle in his eye.
Instead look under a swaying palm tree
For the guy in the red suit to be sipping iced tea!
Merry Christmas from sunny Florida!
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Tips & Tricks...
Have a large gift to wrap? Rather than struggle with regular gift wrapping paper, use a paper tablecloth to wrap your large gift. You usually can find one with a holiday pattern. Check your local Dollar Store!
A to Z Recipes Handy Links for Diabetics
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Monthly Theme, Recipe Submissions
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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:
A to Z Recipes Theme Issues
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!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Please send your request using this link. Tell us some basic
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This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
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A2Z 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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ORANGE FLUFF SALAD
~Submitted by Angelique, TX
Ingredients
1 (12 ounces) carton small curd cottage cheese
1 (3 ounces) package orange gelatin
1 (11 ounces) can mandarin oranges, drained
1 (15 ounces) can crushed pineapple, drained
1/2 cup coconut
1/2 cup chopped pecans
1 (8 ounces) carton Cool Whip
Instructions
In a large mixing bowl, combine cottage cheese and dry orange gelatin and mix well. Stir in oranges, pineapple, coconut and pecans. Fold in Cool Whip. Refrigerate.
Serve in a pretty crystal bowl.
STUFFED CHICKEN BREASTS
~Submitted by Jean, Syracuse, NY
Chicken breasts are stuffed with mozzarella cheese, bread crumbs, and herbs.
INGREDIENTS:
6 boneless chicken breast halves
1 tablespoon vegetable oil
1 tablespoon butter
1 medium onion, sliced
4 ounces sliced mushrooms
1 rib celery, thinly sliced
1 egg, beaten
1 tablespoon chopped fresh parsley
2 tablespoons fine dry breadcrumbs
2 teaspoons grated parmesan cheese
3/4 cup shredded mozzarella cheese
salt and pepper
1 can (10 1/2 ounces) condensed tomato soup
1/2 cup water
1/2 teaspoon leaf basil, crumbled
PREPARATION:
Place chicken pieces between sheets of plastic wax; gently pound with a meat mallet to flatten evenly. Be careful not to tear or break through.
In a large skillet, heat vegetable oil and butter; saut?© onion slices, mushrooms, and celery until tender. Add egg, parsley, bread crumbs, Parmesan cheese, and
mozzarella cheese. Stir to blend well.
Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture. Roll up and secure with toothpicks. Arrange chicken breasts in a shallow
3-quart baking dish, spooning any extra filling around the chicken rolls. Mix soup with 1/2 cup water and the basil; pour over chicken.
Bake at 350?°, basting occasionally with sauce in the baking dish, for 1 hour. Remove toothpicks and serve with rice or potatoes.
Serves 4 to 6.
ITALIAN SALAD
~Submitted by Treva, Eastern TN
1 medium head lettuce, torn in pieces (about 6 cups)
2 tomatoes, cut into wedges, or cherry tomatoes
4 oz. Mozzarella cheese, cubed (1 cup)
1 cup drained garbanzo beans
1/2 cup thinly sliced pepperoni
1/4 cup sliced green onion
1/2 cup Italian dressing
salt and freshly ground pepper to taste
In large bowl, combine torn lettuce, tomato, cubed cheese, garbanzo beans, pepperoni slices and green onion. Toss together. Pour the Italian dressing over the salad
and toss again, being sure the dressing evenly coats all pieces. Sprinkle lightly with salt and pepper.
FRESH PASTA WITH MUSHROOMS
~Submitted by Barbara, Chula Vista, CA
1 pound mushrooms, thinly sliced
3 tablespoons butter
Salt to taste
1/4 teaspoon freshly ground pepper
1 cup soft fresh bread crumbs
1/2 pound fresh pasta dough, cut 1/4 inch wide
2 tablespoons finely minced parsley
Cook the mushrooms in 2 tablespoons of the butter until they are light brown. Sprinkle with salt and pepper.
In a small skillet cook the crumbs in the remaining tablespoon of butter, stirring until brown.
Cook the noodles until barely tender and drain. Turn them onto a hot platter and toss with the mushrooms. Sprinkle with bread crumbs and parsley and serve
immediately.
4 servings
Source: The New York Times Cookbook, pub. 1990.
FRESH GREEN BEAN CASSEROLE
~Submitted by Tena, MO
1 1/2 pounds green beans
2 tablespoons bread crumbs
1/2 cup sweet butter
1 cup minced parsley
1 garlic clove, crushed
pepper to taste
1 cup sour cream
Put beans in a saucepan in cold salted water to cover. Bring the beans to a boil, simmer, uncovered, until they are tender, and drain.
Saut?© bread crumbs in butter until lightly browned. Add parsley, garlic and pepper. Combine parsley mixture with beans in a casserole, and pour sour cream over all. Bake at 350F for 15
minutes.
Source: Gourmet August 1963
PEAR AND MAPLE LOAF
~Submitted by Robyn, Auckland, New Zealand
20g butter
1 tablespoon brown sugar
1 ?? tablespoons water
1 pear, sliced
150g butter, softened
2/3 cup caster sugar
2/3 cup maple syrup
2 eggs
1 ?? cups plain flour
1 ?? teaspoons baking powder
?? cup almond meal
?? teaspoon cinnamon
2 tablespoons milk
Preheat the oven to 160??C.
Place the butter, sugar and water in a frying pan over medium heat and stir until the sugar is dissolved.
Add the pear and cook for 5 minutes. Set aside.
Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy.
Add the maple syrup and beat well.
Gradually add the eggs and beat well.
Sift the flour and baking powder over the mixture, add the almond meal, cinnamon and milk and fold through until combined.
Spoon the mixture into a greased 12x22cm loaf tin.
Arrange the pears on top of the mixture and bake for 55 minutes or until cooked when tested with a skewer.
DOUBLE CHOCOLATE MOCHA PIE
~Submitted by Larry Holmes, Ontario, Canada
1 package (6 ounces) instant chocolate pudding and pie filling mix
2 2/3 cup chocolate milk
1 (8-inch) prepared graham cracker or other flavor crumb crust
Coffee Whipped Cream (recipe follows)
In large mixer bowl, beat pudding mix and chocolate milk until blended. Pour into crust. Cover and chill several hours or overnight. Serve with dollops of Coffee
Whipped Cream. Garnish as desired. Refrigerate leftovers.
Coffee Whipped Cream:
In small mixer bowl, combine 1 cup chilled whipping cream, ?? cup confectioners' sugar, 1 tablespoon instant coffee and ?? teaspoon vanilla extract. Beat just until
cream hold definite shapes; do not over beat.
Makes about 2 cups.
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CREAMY DILL DRESSING
~Submitted by Jean, Syracuse, NY
Makes 1 1/2 cups
This creamy dressing has no added oil. It's made with silken tofu.
1- 10.5 oz. pkg, firm silken tofu
1 1/2 tsp. garlic powder or granules
1/2 tsp. dill weed
1/2 tsp. salt
2 T. water
1 1/2 T. lemon juice
1 T. seasoned rice vinegar
Combine all ingredients in a food processor or blender and blend until completely smooth. Store any extra dressing in an airtight container in the refrigerator.
Per T.: 23 calories, 0.5g fat, 0mg cholesterol.
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SUGAR-FREE RAISIN BARS
~Submitted by Jean, Syracuse, NY
1 cup raisins
1/2 cup water
1/4 cup margarine
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup all-purpose flour
1 egg, lightly beaten
3/4 cup unsweetened applesauce
1 tablespoon sugar substitute
1 teaspoon baking soda
1/4 teaspoon vanilla extract
In a saucepan, over medium heat, cook the first 5 ingredients until margarine is melted; continue cooking for 3 minutes. Add all remaining ingredients.
Spread into an 8-inch square baking dish that has been sprayed with nonstick cooking spray. Bake at 350 degrees F for 25 to 30 minutes or until lightly browned.
Nutritional Analysis: One serving equals 92 calories, 97 mg sodium, 13 mg cholesterol, 15 gm carbohydrate, 2 gm protein, 2 gm fat
Diabetic Exchange: 1 starch, 1/2 fat
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BEEF & RICE CASSEROLE
~Submitted by Judy, MI
1/2 pound ground beef
1/2 cup quick cooking rice
1/2 of 10 oz package frozen peas
1 10 oz can tomato soup
1 soup can water
1/2 teaspoon salt
dash of pepper
2 tablespoons chopped onion
Brown the ground beef in a skillet with the onion. In a casserole dish, combine the uncooked rice, peas, soup, can of water, salt and pepper. Add beef and onions
and mix. Bake at 325* for 1 hour.
Serves 2
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