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Food For Thought
Ramblings
Did You Know?
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Birthday Babies
Crazy Corner
Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Shopping A to Z Recipes Blog
Good morning and welcome to a surprise issue of A to Z Recipes. I decided to do a little something for you as an Easter gift. Remember: some bunny loves you!
When my kids were small they really enjoyed this religious holiday. Now as they are in their teens and one is an adult, they still look forward to celebrating the miracle of the
Resurrection of Christ. They have fond memories of Easter egg hunts, much too much candy, but always recall the reason for the season. I hope you will enjoy good food and make memories with your family during this wonderful time. Even though some of us must work, please impress upon the younger folks why Easter is so important. It's not about bunnies and chocolate... it's about our heavenly Father's undying love.
Besides quite a few Easter recipes, in this issue I am sharing recipes that are ideal for Spring (and easy so you can enjoy the weather). There's also more to make you think and laugh. I hope you enjoy. I'll see you here again on Easter Sunday with more goodies. Take care and count your blessings.
Food For Thought
Just a thought... something to feed your brain. Shared in each issue by Fancy in Aurora, Nebraska.
"Easter is the only time when it's perfectly safe to put all your eggs in one basket. The hunt is on!!"
Unknown
Ramblings
This prayer was written by Helen Steiner Rice for Easter...
A Special Prayer
God Make us aware
that the Saviour died;
And was nailed to a cross
and Crucified
Not to redeem
Just a chosen few
But to save all who ask
for forgiveness from you
Did You Know?
The Significance of Easter Eggs
Easter Eggs, the symbol of fertility and new life, are easily the most identifiable symbol of the holiday. Eggs are an Easter custom that date back to Pagan times. The bright colors that adorn the eggs symbolize the sunlight of spring and celebrate the equinox.
Different cultures have developed their own ways of decorating Easter eggs. For instance, the crimson eggs embedded in Greek Easter Breads are so colored to symbolize the blood of Christ. Easter celebrants in Germany use natural items like leaves and ferns to make a kind of reverse stencil for their eggs.
Perhaps the most elaborate are Pysanki eggs, a masterpiece of skill and workmanship from the Ukraine. Melted beeswax is applied to the fresh white egg which is then dipped in successive dyes. After each dip, wax is painted over the area where the preceding color is to remain. Eventually a complex pattern of lines and colors emerges into a work of art.
In many countries, the eggs colored are not hard boiled, but rather "blown" -- the contents removed by piercing the end of each egg with a needle and blowing the contents into a bowl (follow link for directions). The hollow eggs are then dyed various colors and hung from shrubs and trees during Easter Week. Using hollowed egg shells also allows you to preserve favorite eggs from year to year (if you're very, very careful).
Simple or intricate, pastel or intensely colored, people the world over decorate eggs to celebrate Easter and spring.
How To Boil Perfect Easter Eggs
Have you ever eaten Easter Eggs that are so dry their yolks look almost green? Well Sam I Am had it right when he said he didn't like green eggs (we won't even talk about green ham).
Perfect boiled eggs have fluffy, yellow yolks. Here's how to get perfect results every time, so your eggs will taste as good as they look.
Put eggs in a large pot, in a single layer and cover with COLD water. Turn on the heat under the eggs and as soon as they come to a full boil, remove them from the heat and let them sit in the hot water for about 15-20 minutes.
How Fresh Are Your Eggs?
To make sure your eggs are fresh, put raw egg in a glass of water. If it lays on the bottom, it's fresh. If it is on the bottom, but the small end is up, it's still fine. If it is floating in the middle, but not on top, it should be safe, but not very fresh. If it floats, throw it away, it's a rotten egg.
- To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
- If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.
- White shelled eggs are produced by hens with white feathers and ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes.
- A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again.
- The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors. Storing them in their cartons helps keep them fresh.
- Eggs age more in one day at room temperature than in one week in the refrigerator.
With Mother's Day coming up, we're looking for recipes you may have received from your Mother or Grandmother (or Aunt... anyone special to you as a child). If you have very old recipes, handed down to you, those would be ideal here. My own mother is still cooking large meals every Sunday. I am hoping to get some recipes from her while I am blessed to still have her. How about you? Was there a special meal your Mother prepared for you? How about that unique Carrot Cake recipe from your Aunt Mary? Or that delicious potato salad from your Uncle Ed? Please share some 'oldies but goodies' recipes in this month's theme topic of Heirloom Recipes. We will collect them the remainder of this month and post them on the first Sunday of May. 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: Heirloom Recipes
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 day 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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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 d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. 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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Crazy Corner
Easter Sillies...
Why does the Easter bunny have a shiny nose? His powder puff is on the wrong end.
Is it true that bunnies have good eyesight? Well you never see a bunny wearing glasses, do you?
What is the difference between a crazy bunny and a counterfeit banknote? One is bad money and the other is a mad bunny!
Why did the Easter egg hide? He was a little chicken!
Why did a fellow rabbit say that the Easter Bunny was self-centered? Because he was eggo-centric!
Why is a bunny the luckiest animal in the world? It has four rabbits' feet
What do you get when you cross a bunny with an onion? A bunion
What did the bunny want to do when he grew up? Join the Hare Force.
What do you call a bunny with a large brain? Egghead!
What does a bunny use when it goes swimming? A hare-net.
How do you make a rabbit stew? Make it wait for three hours!
What did the grey rabbit say to the blue rabbit? Cheer up!
How do you post a bunny? Hare mail
How does the Easter Bunny say Happy Easter? Hoppy Easter
Even Sillier Easter Sillies...
What does it mean when the Easter Bunny arrives one day late with melted candy? He probably had a bad hare day.
How does a rabbit make gold soup? He begins with 24 carrots (carats!)
What do you get when you pour boiling hot water down a rabbit hole? Hot cross bunnies!
What does it mean when you see thirty rabbits in a row and they are all marching backwards? What you have is a receding hareline.
What can rabbits have that no other animal can have? Baby rabbits.
Which side of a rabbit has the most fur? The outside.
What is the difference between a new-age rabbit that is preparing for the future and one that is getting ready for dinner? The first rabbit will visualize world peace. The second rabbit will visualize whirled
peas.
1 10-ounce package frozen pastry shells
1 cup sliced mushrooms
2 tablespoons butter
1 tablespoon flour
1 cup milk
2 tablespoons sherry
? teaspoon salt
? cup butter
8 eggs, well-beaten
? cup sour cream
? cup frozen chives
? teaspoon salt
? teaspoon pepper
Prepare pastry shells according to package directions. Saut? mushrooms in butter. Add flour and stir. Add milk, sherry, and salt and cook, stirring constantly until thick. In another pan, melt butter. Add the eggs, sour cream, chives, salt, and pepper and scramble. Place cooked eggs in baked pastry shells and top with sauce.
Ingredients:
2 teaspoons McCormick® Rubbed Sage
OR
2 teaspoons McCormick® Sage Leaves
1 1/2 teaspoons salt
1/2 teaspoon McCormick® Ground Black Pepper
3 pounds Yukon Gold potatoes, peeled and thinly sliced
1 large onion, thinly sliced
1 package (8 ounces) grated Cheddar cheese
1 cup heavy cream
1 cup chicken broth
Directions:
1. Preheat oven to 400°F. Mix sage, salt and pepper in small bowl. Layer 1/3 of the potatoes and 1/2 of the onion in lightly greased 13x9-inch baking dish. Sprinkle with 1 teaspoon of the sage mixture and 1/3 of the cheese. Repeat layers, ending with potatoes, sage mixture and cheese.
2. Stir broth and cream in medium bowl with wire whisk until well blended. Pour evenly over potatoes.
3. Bake 1 hour or until potatoes are tender and top is golden. Let stand 5 minutes before serving.
Makes 12 (1/2-cup) servings.
Nutrition Information per 1 serving
Calories: 238 Sodium: 511 mg
Fat: 14 g Carbohydrates: 20 g
Cholesterol: 48 mg Fiber: 2 g
Protein: 8 g
1 (15 ounce) can sliced peaches in light syrup with juice
2 tablespoons dark brown sugar
2 teaspoons Dijon-style mustard
1 (1 pound) center-cut ham slice
1/3 cup sliced green onions
Drain peaches, reserve 1/2 cup syrup in large skillet and set peaches aside.
Add sugar and mustard to skillet, bring to a boil over medium-high heat and cook 2 minutes or until slightly reduced.
Add ham and cook 2 minutes on each side.
Add peaches and green onions, cover and cook over low heat for 3 minutes or until peaches are thoroughly heated.
3 (16 ounce) cans green beans, drained
1 (8 ounce) can sliced water chestnuts, drained
2 (8 ounce) jars Cheese Whiz
1 cup cracker crumbs
2 cans (fried) onion rings
Place green beans in greased 9 x 13-inch baking dish and cover with water chestnuts. Heat both jars of cheese in microwave just until they can be poured. Pour Cheese Whiz over green beans and water chestnuts. Sprinkle cracker crumbs over the cheese. Arrange onion rings over the casserole and bake at 350 degrees for 30 minutes.
1 cup teriyaki sauce
2 large cloves garlic, pressed
2 pork tenderloins, trimmed
Combine teriyaki sauce and garlic in large plastic zipper bag. Add tenderloins. Marinate overnight in refrigerator or for at least 8 hours, turning bag occasionally. Remove tenderloins. Grill over hot coals or over medium high heat on gas grill for 8 to 10 minutes on each side or until desired doneness. Tenderloins may be baked at 400? for 30 to 40 minutes. Serves 6.
For added zip, add 1 teaspoon freshly grated ginger to marinade.
Calories per serving: 202
Protein: 33.8 g
Carbohydrates: 2.98 g
Fat: 5.5 g
Cholesterol: 89.6 mg
Sodium: 752 mg
Preheat oven to 350°. In medium bowl, cream margarine and flour. Add walnuts, and blend thoroughly. Press into the bottom of an ungreased 9 x 13-inch baking dish. Bake for 30 minutes. Let cool.
Mix cream cheese with powdered sugar, then add 4 ounces frozen topping, and blend. Spread mixture over cooled crust. In medium bowl, whisk milk and pudding mix for 2 minutes. Pour over cheese mixture.
Slice bananas and place on top of pudding. Carefully spread remaining 4 ounces frozen whipped topping over all. Refrigerate for several hours before serving.
1 (16 ounce) package frozen broccoli spears
1 teaspoon seasoned salt
3 cups diced, cooked turkey (or chicken)
1 can cream of chicken soup (undiluted)
2 tablespoons milk
1/3 cup mayonnaise
2 teaspoons lemon juice
1/4 teaspoon black pepper
3 tablespoons melted margarine
1 cup bread crumbs (or cracker crumbs)
1/3 cup shredded cheddar cheese
1. Cook broccoli as directed on package; drain. Place broccoli in sprayed 8 x 12-inch glass baking dish and sprinkle seasoned salt over broccoli. Cover with diced turkey.
2. In saucepan, combine soup, milk, mayonnaise, lemon juice and pepper. Heat just enough to dilute soup a little; pour over turkey.
3. Mix melted margarine, bread crumbs and cheese and sprinkle over soup mixture. Bake uncovered in preheated oven 30 minutes or until mixture is hot and bubbly.
2 cups cubed cooked chicken breast
1 1/2 cups seedless red grapes
1 cup cubed unpeeled red apples
2/3 cup sliced celery
1/4 cup raisins (optional)
2 tablespoons diced purple onion
Dressing:
1/3 cup plain non-fat yogurt
2 tablespoons reduced-calorie mayonnaise
1 1/2 tablespoons lemon juice
1/8 to 1/4 teaspoon celery salt
Combine chicken, grapes, apple, celery, raisins and onion, tossing gently to mix.
Prepare dressing by blending yogurt, mayonnaise, lemon juice and celery salt.
Add dressing to chicken mixture and toss gently to coat thoroughly.
Chill, covered, until ready to serve.
Makes approximately 6 cups.
Nutritional info per 1/2 cup serving:
Calories: 89
Protein: 8.37 g
Carbohydrates: 7.65 g
Fat: 3 g
Cholesterol: 22.3 mg
Sodium: 86.8 mg
1/4 cup flour
1/2 to 1 tablespoon no-salt or lite Cajun or Creole seasoning
1/4 cup egg substitute
4 (6 ounce) catfish fillets
1. Combine flour and seasoning and place in pie plate. Place egg substitute in another pie plate. Dip fillets in egg substitute, then in seasoned flour.
2. Cover fish and refrigerate 30 minutes. Spray a nonstick skillet with nonstick cooking spray and preheat over medium heat. Add fillets in batches and cook 5 minutes on one side; then turn and cook an additional 5 minutes. Spray skillet again as needed.
3. Fish is done when it is golden brown and flakes easily with a fork. Serve immediately.
Flavor perk: Garnish with chopped fresh parsley and lemon wedges.
Yield: 4 servings
Serving size: 1 fillet
Calories: 264
Protein: 29 g
Carbohydrate: 6 g
Fat: 13 g
Cholesterol: 79 mg
Sodium: 115 mg
Calcium: 21 mg
Dietary Fiber: less than 1 g
Sugar: less than 1 g
1 pie shell, 8-9", unbaked
4 slices lean, beef bacon, cooked crisply & crumbled
1/2 red bell pepper, finely chopped 1/2 green bell pepper, finely chopped
4 oz. goat cheese
1 C EggBeaters egg substitute
1 C 2% milk (2%)
1/2 tsp. seasoned salt
1/2 tsp. ground white pepper
1 tsp. dried minced onion
Preheat oven to 325° F.
Place pie shell in pie plate. In bottom of pie shell, evenly scatter the crumbled bacon and chopped peppers. In medium bowl, beat together the cheese, eggs, milk, seasonings and onion. Pour over bacon and peppers in pie shell. Bake for about an hour, until set, when knife inserted into custard halfway between center and outer edge comes out clean--and top is lightly browned. Serve warm or at room temperature.
Makes 8 servings
Per Serving:
235 Cal
15g Fat
15g Carb
11g Protein
18mg Cholesterol
413mg Sodium
180mg Calcium
1. In mixing bowl, beat cream cheese with electric mixer or wire whisk until very smooth.
2. In separate bowl, combine pudding mix and milk and mix well.
3. Add pudding to cream cheese and gently stir or swirl to mix. Fold in pecans.
4. Spoon mixture into 1 (6 ounce) graham cracker crust.
5. Cover and chill before serving.
Optional: Top with mixture of 1 1/2 cups lite whipped topping and 1 tablespoon miniature chocolate chips or chopped sugar-free chocolate.
Yield: 8 servings
Serving size: 1/8 pie
Net Carbs: 8 g
Calories (without crust): 97
Fat: 6 g
Calcium: 69 mg
Protein: 4 g
Cholesterol: 12 g
Fiber: less than 1 g
Carbohydrate: 8 g
Sodium: 242 mg
Sugars: 3 g
Sugar Alcohol: 0 g
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