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^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ WELCOME TO 'A TO Z RECIPES' If you choose, you may rate this Ezine at the Cumuli Ezine Finder. Vote for A to Z Recipes Here: http://www.cumuli.com/ezines/ra20729.rate Have trouble voting? Contact: ezinesupport@cumuli.com Voting for A to Z Recipes is voluntary. As always, let your conscience be your guide. Thanks. Interested in seeing previous issues (archives)? Only very recent issues are located here: http://www.a2zrecipes.net/Archives.html The first few hundred issues are located here: http://www.topica.com/lists/A2ZRecipes/read ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* If you would like to make a donation to A to Z Recipes to keep it a FREE and regular service, there are two convenient ways: Click on the link below to make your donation to a2zrecipes@fastmail.fm through Pay Pal: https://www.paypal.com/xclick/business=a2zrecipes@fastmail.fm&;item_name=A+to+Z+Recipes&no_note=1&tax=0¤cy_code=USD If you choose, you may mail your donation to: Maggie Blackwell P O Box 485 Brazoria, Texas 77422 ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* I cannot sub (subscribe) or un-sub people. This is something you must do for yourself. Zinester will help with any problems. If your email address changes, sub at your NEW email and un-sub at the OLD one. To subscribe or un-subscribe from A to Z Recipes, use the appropriate link below: Un-subscription link: Unsubscribe Here Subscription link: Subscribe Here For trouble with your subscription, email: support@zinester.com This publication is FREE. You may use the information here for whatever (legal) personal purpose you choose. I would appreciate a written request if you intend to use any of its contents for personal gain. Chances are I will not refuse. You may direct inquiries and comments to either of the methods listed below. A postal contact is listed for those who do not choose to use emailed permission requests. It is also for any other communication to the publisher that you do not wish to send over the internet. Maggie Blackwell, Publisher A to Z Recipes Email contact: maggieblackwell@hotmail.com Postal contact: P.O. Box 485 Brazoria, Texas 77422 Check out other newsletters and ezines here: SubscriptionRocket.com ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ ~*~ SHOPPING LINKS ~*~ Some of the newest A to Z Recipes Shopping Links: Better Homes and Gardens A great place to find unique items and subscribe to the world-famous magazine. Your order helps support A to Z Recipes. http://www.qksrv.net/click-1219304-10285290 Buy Perfume and Cosmetics - from Strawberrynet All the major brands of skincare, makeup and fragrance, with free worldwide shipping. Your order helps support A to Z Recipes. Thanks. http://www.qksrv.net/click-1219304-1193463 If you want to help the Mags because she sends some recipes your way, here's a way to do it with NO cost to you! Sign up! New members search FREE for 30 days! Click here for Bargain.com! http://www.qksrv.net/click-1219304-9837867 Heavenly Treasures CLICK HERE FOR FINE JEWELRY UP TO 60% OFF http://www.qksrv.net/click-1219304-9915719 Heavenly Treasures CLICK HERE FOR FINE JEWELRY UP TO 60% OFF http://www.qksrv.net/click-1219304-9915719 RISK-FREE, HASSLE-FREE shopping at Rugman.com GORGEOUS and at an affordable price, includes shipping! http://www.qksrv.net/click-1219304-9320738 WonderfulBuys.com If you've seen it on TV, we have it here online! http://www.qksrv.net/click-1219304-5340690 INDEX OF THIS ISSUE: MAGGIE'S WORLD ?? Find me a quiet place. Please. SHOPPING TIPS ?? Maggie??s Choice: More delightful ideas for gift giving RAMBLINGS - A Flare for Cooking? DID YOU KNOW? ?? Passion for Pasta READER REQUESTS - CRAZY CORNER ?? Ok, YOU decide... TODAY'S MENU ?? Inspired by a suggestion from Joyce, IL YOUR FAVORITES ?? Maybe you??ll find what you??ve been looking for HERE HEART HEALTHY ?? Applesauce Gelatin Squares COOKING FOR TWO ?? Peaches in Red Wine FREE SUBSCRIBER ADS ~*~ MAGGIE'S WORLD ~*~ Good morning everyone. I had a very long and busy night and am about to fall on my face. I have a kiddo home with an ear infection (Trey) and will try to sleep between the cries of ???I can??t sleep, Mom!??? I had NO sleep yesterday because of it but did get to lay down quietly for an hour while HE fell asleep. I pray the medicine I finally got for his ear helps. Speaking of prayers...here is some good news from our Barbara in Chula Vista, CA. I think she wanted me to share this with you...at least I hope she did as I didn??t get permission to post it. I live on the edge, you know... "Dear Maggie, Thank you for your prayers and please thank the A2Z family for theirs. There has been an improvement. The sky is still gray but the sun is shining through. Two little birds were chirping this morning. The only ones so far. Chula Vista and El Cajon have been spared the actual fires. Late yesterday the firefighters were able to start back fires. It was fortunate that the winds did not change. So far there have been 880 homes lost in San Diego County. 15 dead in all of Southern California. Please pray for the survivors. So many personal memories up in flames. Pictures of families that can never be replace. I'm praying that the Good Lord will give them enough time to build new memories. The schools are still closed. There was no mail delivery yesterday. I do not know about today. The power of prayer is a very powerful force. I think all of you from the bottom of my heart for your prayers. Love, Barbara" That is wonderful news. We can move mountains, you know. We??ve done it as a unified voice before, Barbara. I wish you continued luck in the fire situation, dear. And, for everyone else, keep those hands together. I could use a quiet place for a nap. See you tomorrow! Monthly Theme: "Our Daily Bread" 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 as many recipes in each email as your little heart desires. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for regular, daily issues. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules are as follows: As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. This would include recipes with traces from forwarding, those in ALL caps (or NO caps), and recipes that do not contain the standards for recipes (title, ingredient list, and instructions). Recipes without a name/location of sender will NOT be posted. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Send recipes you'd like to share to: a2zrecipes@fastmail.fm (Use the theme name as subject.) Our Current Monthly Theme: "Our Daily Bread" Yes, the aroma of fresh bread baking in the oven cannot be duplicated. You might start looking through those recipe files for your favorite bread recipes. We've done the quick bread recipes before but we can always use more, so you will be able to include any leavening you choose. Please share with our readers the recipes you enjoy when you want to serve freshly baked bread. This will be an exciting theme when we can collect and share favorites such as white bread, perhaps a whole wheat or cheese bread; how about some foccacia, or bruschetta? Don't forget to include the special date, banana and other fruit varieties. Try sharing some of those with us, as well as any you feel others would enjoy collecting and preparing. Look through those recipe files, cookbooks and clippings for some great recipes to submit to November's Theme Issue. The deadline for next month's theme issue is Friday, October 31st. Theme recipes must have subject: "Our Daily Bread" and will be posted on Sunday, November 2nd. Interested in seeing previous issues (archives)? Only very recent issues are located here: http://www.a2zrecipes.net/Archives.html The first few hundred issues are located here: http://www.topica.com/lists/A2ZRecipes/read Did you vote? Vote for A to Z Recipes Here: http://www.cumuli.com/ezines/ra20729.rate Thanks! Have trouble voting? Contact: ezinesupport@cumuli.com Amazon.com. Check out today??s Kitchen specials! FREE shipping, NO tax, NO excuse! Amazon.com http://www.amazon.com/exec/obidos/redirect?tag=atozreci-20&path=tg/browse/-/289814 ~*~ SHOPPING TIPS ~*~ Maggie's Choice: Anolon Professional Deep 12-Inch Nonstick Skillet List Price: $99.00; Price: $19.99; You Save: $79.01 (80%) Features: Deep, rounded, 12-inch skillet perfect for family-size meals Made of hard-anodized aluminum Coated with exceptionally durable nonstick Riveted, stainless-steel handle stays cool on stovetop Lifetime warranty against defects http://www.amazon.com/exec/obidos/ASIN/B000060NST/atozreci-20 ; This item ships for FREE with Amazon Super Saver Shipping. NO shipping? NO taxes? NO excuse! Maggie??s Choice: ???LIGHT BLUE??? for Women by DOLCE & GABBANA - GIFT SET This fragrance is sexy and alluring yet light and refreshing. A stunning perfume overwhelming and irresistible like the joy of living. 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Besides a lot of really neat stuff, everything they offer is $14.99 or LESS! http://click.linksynergy.com/fs-bin/stat?id=qELfutnXLH0&offerid=48203&type=3&subid=0 Ross-Simons - Life's Luxuries for a Lot Less. http://click.linksynergy.com/fs-bin/click?id=qELfutnXLH0&offerid=35136.10000155&type=3&subid=0 ~*~ RAMBLINGS ~*~ A Flare for Cooking? You consider it a culinary success if the Pop-Tart stays in one piece. Your dog goes to the neighbors' to eat. Your family buys Alka-Seltzer and Kaopectate in bulk. When you barbecue, two of your kids hold water guns and the third stands ready by the phone with 911 on speed-dial. Your family automatically heads for the dinner table every time they hear a fire truck siren. The E.P.A. insists that all your garbage cans be marked with biohazard symbols. Your microwave display reads "TILT!" Your two best recipes are meat loaf and apple pie, but your dinner guests can't tell which is which. Your pie filling bubbles over and eats the enamel off the bottom of the oven. You've used three boxes of scouring pads and a bottle of Drano and a crowbar, and that macaroni and cheese still won't let go of the pan. Pest control companies keep pestering you for your recipes. You make tuna noodle surprise and the surprise is that it glows in the dark and melts the silverware. Your family prays AFTER they eat! ~Author Unknown~ JustFlowers.com is one of the largest online florists and delivers the same day to the USA and Canada. http://www.qksrv.net/click-1219304-3885639 ~*~ DID YOU KNOW ? ~*~ Passion for Pasta Generally, pasta is boiled and then strained from the water. Some pasta, such as stuffed shells or lasagna, is boiled first and then baked. You should have two goals: Don't overcook the pasta, and don't let it stick together once it's cooked. Step 1: Get a big pot To boil pasta, you need a pot that will hold a gallon of water or more. If you are cooking for one or two, you can use less water, but use the big pot so there's plenty of room for your linguine to swim around. Cooking spaghetti or other long pasta in a small pan is a leading cause of stuck-together pasta. You want lots of water so the starches that boil off the pasta don't build up and form a paste to bond the individual pieces together. Adding salt to the water is optional. I recommend it, unless you are watching your sodium intake. Many people add oil to the water. To me, this is a waste of good oil. You don't need it and you just end up pouring it down the drain. After you drain pasta, you can add some oil, but we'll get to that later. Step 2: Use a good timer You will need a timer to help you figure out when the pasta is done. Cooked pasta should not have the texture of extruded mashed potatoes. It should not schmush in your mouth when you eat it. The Italian phrase for perfectly cooked pasta is al dente, meaning something like "to the tooth." In practical terms, it means that pasta still should have some life in it; that it should fall somewhere in between biting into a peanut and into peanut butter. Before you get around to firing up the stove, you need to select the pasta you want to cook. If cost is a factor, you want pasta out of a box. If you can afford to spend a little more, buy the fresh pasta in the refrigerator case. It is almost impossible to undercook fresh pasta, making it easy to start with. It also tastes noticeably better than dried pasta. Not all sizes are available fresh. If you want a pasta salad, you want a midsize pasta such as a rotini spiral, a bow tie, a small shell or one of the smaller tube-shape pastas. The midsize pastas are also good for casseroles. These shapes are usually available only in a box. If you want a pasta that can be dressed up to accompany a meat or seafood entree, you probably want a long, thin pasta such as fettuccine, linguine or angel hair. Step 3: Cook everything else first To avoid overcooking it, it is important that you have any sauces, meats and side dishes almost fully cooked before the pasta touches the water. You can start the water heating a half-hour before you need it. However, don't start the pasta until everything else is 99 percent done. Set your colander in the sink before you put the pasta into the water. Bring the water to a full, rolling boil over high heat. Set your timer. Read the directions on the package. The larger the shape of the pasta, the longer it will take to cook. Fresh pasta will take from 30 seconds for an angel-hair to three minutes for the heaviest fettuccine. Dried pasta will take longer. If the box says six to nine minutes, that means at six minutes, you need to start tasting it to see if it's done. Chances are that the higher number - nine minutes in this case - will give your pasta the texture of near-oatmeal and that your choices are six, seven or eight minutes. Step 4: Stir the pasta into the boiling water With the water boiling away and the heat on high, add the pasta. If you have enough water, it should not take long for it to return to a full boil. Stir it frequently to keep it moving or it will stick to the bottom. Step 5: Reduce the heat once it returns to a boil You want a low boil, not a rolling boil. Once the water calms down, you can cut back on the stirring. Give it a swirl once or twice a minute, but it's not as likely to stick to the bottom once the heat has been turned down. Step 6: Test often for doneness As you get close to the end of the estimated cooking time, pluck a sample out with a fork. Blow on it for a second, then taste it. A key thing to remember at this point is that once you decide the pasta is done, it will take you several seconds to turn off the burner, lift the heavy pot and pour the contents into the colander. During this time, the pasta continues to cook. So, you want to take it off before it's completely done. This brings us to the great cold-water controversy. If the pasta is done cooking, you want to stop the process. Running a little cold water over the draining pasta will do that. However, many people feel this washes away flavor. I think when you are starting out, you probably will do more good than harm by using the water. As you get more comfortable with exactly how you want your pasta done, you can start pulling it off the stove earlier and forgo the water. If you're going to use water, use a couple of cups. Don't run gallons over the pasta. The goal is to stop the cooking, not make the pasta cold. Either way, you also will want to stir the pasta while it is in the colander, lifting it up to let steam and heat out. Step 7: Dress the pasta with a little sauce or oil Put the pasta into the serving bowl and pour a cup of the sauce or a tablespoon or two of olive oil into the serving bowl. Toss the pasta the way you would a salad. This is the key to keep it from sticking together. If you have leftover pasta that doesn't immediately make it into the serving bowl, make sure to dress this right away, too. Making sauce, or gravy, can be as complicated or as simple as you want. One of the simplest sauces is one of my favorites: oil and garlic. Crush and finely chop several cloves of garlic. (A clove is the individual bulb, generally the size of the tip of your thumb or smaller.) If you are cooking for people who don't like a lot of garlic, figure half a clove per person. For garlic lovers, figure on 1 1/2 cloves per person. Unless you are using a garlic press, it is important to crush the garlic before chopping to release the flavor. Splash a few tablespoons of olive oil over the cooked pasta and toss thoroughly. The pasta should be well-coated, but don't add so much that you get a pool of oil in the bottom of the bowl. Sprinkle the chopped garlic over the top and toss again. Add salt and pepper to taste and toss one final time. A quick marinara: Saute three cloves of crushed and chopped garlic in three tablespoons of olive oil over medium low heat until it begins to turn brown. Add about three tablespoons of finely chopped parsley and two or three fresh basil leaves. You can substitute a teaspoon of dried basil for the fresh. Stir for an additional minute, then add one can of crushed tomatoes, a pinch of oregano and salt and pepper to taste. Turn the heat up slightly to bring to a simmer, while stirring. Reduce the heat and cover it with a lid. Let it simmer for at least a half-hour, stirring occasionally. For pesto: Cut four cloves of garlic into chunks. Coarsely chop 1/2 cup of fresh basil. Pour 1/3 cup of olive oil into a blender. Add the garlic and blend thoroughly. Add some basil and blend again. You may have to stop the blender once or twice so you can push the basil down into the oil. Add 1 1/2 tablespoons of butter at room temperature, but not melted, and 4 tablespoons of grated Parmesan or Romano cheese. Blend again. Just before serving, add 1/2 cup hot water and blend slightly one last time. Toss with your favorite pasta. Source: The Arizona Republic, by Jonathan Sidener Frederick??s of Hollywood. The home of sexy lingerie since 1946. A gift from Frederick's won't stay in the box for long! http://www.qksrv.net/click-1219304-5835140 ~*~ READER REQUESTS ~*~ Send your requests or replies to a request to: a2zrecipes@fastmail.fm (PLEASE use "Recipe Request" as subject.) GoldenMine.com - Free shipping on all jewelry. Never pay retail again! Solid 14K yellow and white gold. Your order helps support A to Z Recipes. http://www.qksrv.net/click-1219304-5440047 ~*~ CRAZY CORNER ~*~ Give me a sense of humor, Lord, Give me the grace to see a joke, To get some humor out of life, And pass it on to other folk. KitchenEtc.com http://www.qksrv.net/click-1219304-8771043 The world??s largest online cooking and dining store. Jean, WI... A blonde was playing Trivial Pursuit one night. It was her turn. She rolled the dice and she landed on Science & Nature. Her question was, "If you are in a vacuum and someone calls your name, can you hear it?" She thought for a time and then asked, "Is it on or off?" Linda, CA... The Top 20 Reasons Dogs Don't Use Computers 20. Can't stick their heads out of Windows '95. 19. Fetch command not available on all platforms. 18. Hard to read the monitor with your head cocked to one side. 17. Too difficult to "mark" every web site they visit. 16. Can't help attacking the screen when they hear "You've Got Mail." 15. Fire hydrant icon simply frustrating. 14. Involuntary tail wagging is dead giveaway they're browsing www.pethouse.com instead of working. 13. Keep bruising noses trying to catch that MPEG frisbee. 12. Not at all fooled by Chuckwagon Screen Saver. 11. Still trying to come up with an "emoticon" that signifies tail-wagging. 10. Oh, but they WILL... with the introduction of the Microsoft Opposable Thumb. 9. Three words: Carpal Paw Syndrome 8. 'Cause dogs ain't GEEKS! Now, cats, on the other hand... 7. Barking in next cube keeps activating YOUR voice recognition software. 6. SmellU-SmellMe still in beta test. 5. SIT and STAY were hard enough, GREP and AWK are out of the question! 4. Saliva-coated mouse gets mighty difficult to maneuver. 3. Annoyed by lack of news groups, alt.pictures.master's.leg. 2. Butt-sniffing more direct and less deceiving than online chat rooms. and the Number 1 Reason Dogs Don't Use Computers... 1. TrO{gO DsA[M,bN HyAqR4tDc TgrOo TgYPmE WeIjTyH P;AzWqS,. * ( * 1. Too Damn Hard To Type With Paws. ) Ingrid, Coos Bay, OR... "From The Mouths Of Babes.." "Close the curtains," requested our 2 year old granddaughter, sitting in a pool of bright light. "The sun's looking at me too hard." My friend asked our grandson when he would turn 6. He replied, "When I'm tired of being 5." Seeing her first hailstorm, Mary Sue, age 3, exclaimed, "Mommy, it's raining dumplings!" As I frantically waved away a pesky fly with a white dishtowel, my granddaughter observed, "Maybe he thinks you're surrendering." A friend's grandson, 4, was reading with his granddad about Adam and Eve. He asked, "Is this where God took out the man's brain and made a woman?" Announcing to daughter Lori that her aunt just had a baby and it looked like her uncle, she said, "You mean he has a mustache?" When I asked our grandson if he could name the capital of Florida, he fired right back, "Capital F!" While shampooing our son, 4, I noted his hair was growing so fast he'd soon need it cut. He replied, "Maybe we shouldn't water it so much." My daughter told her 5-year-old that their van was going to be fixed. Instantly, the small fry assumed, "Oh, it's going to the tire-o-practor?" Impressed by her 5-year-old's vocabulary, my friend complimented the young scholar, who nonchalantly responded, " I have words in my head I haven't even used yet." His Mom informed her son, Brian, that she was going outside to get a little sun. "But Mommy, he gulped, "You already have a son. Me!" When our son asked about two look-alike classmates at school, we told him they were probably twins. The next day, he came home from school all bubbly and said, "Guess what! They are not only twins....they're brothers!!" Send your funnies to: maggieblackwell@hotmail.com (PLEASE use "Humor" as subject.) Did you vote? http://www.cumuli.com/ezines/ra20729.rate Thanks! zChocolat.com. Chocolate Romance for him or her! You will find a decadent assortment of zChocolats finest morsels beautifully packaged for gift-giving. http://www.qksrv.net/click-1219304-10051135 ~*~ TODAY'S MENU ~*~ Joyce from Illinois sent me a recipe for her (now) famous Hamburger Steaks. She made a menu suggestion which I have taken and tweaked a bit. I hope you like what we??ve done for you! OUR MENU: GREEN PEA SALAD JOYCE'S HAMBURGER STEAKS (BAKED POTATOES) RHUBARB DREAM PIE GREEN PEA SALAD Serves 8 Cut cheese, celery and bell pepper into pea-size pieces to enhance salads appearance. 2 cans (about 16 ounces each) peas, gently rinsed and drained 1 cup (4 ounces) finely diced Cheddar cheese 1 cup diced celery ?? cup thinly sliced sweet pickles 1/2 cup diced red bell pepper or pimiento ?? cup mayonnaise Salt and pepper to taste In medium bowl, combine all ingredients. Toss lightly to coat evenly. Cover and refrigerate at least 2 hours. JOYCE'S HAMBURGER STEAKS http://www.a2zrecipes.net/MainDish042.html ~Sent in by: Joyce, IL 2 pounds very lean hamburger made in 4 large patties 1 T. Worcestershire sauce 1 T. Kikkoman soy sauce (tastes best) 1/4 t. garlic powder 1/4 t. pepper 1 large onion sliced thin 1 to 2 cans (4oz. each) sliced mushrooms drained Make patties and set aside. In a skillet large enough to hold all 4 patties add Worcestershire sauce, soy sauce, garlic powder and pepper swirl it around to cover the bottom of the skillet. Add patties and turn the heat on high cook for 4 min then turn patties over and add onions separated into rings add the mushrooms making sure each burger is covered with the veggies. Turn heat down to simmer, cover skillet and simmer for 30 min. Turn burgers over and cover skillet and simmer for 30 min. more. The moisture from the veggies will keep the burgers real moist. Remove lid and cook until most of the liquid cooks out. Serve topped with the onions and mushrooms We like them with a salad, baked potato, and green beans. RHUBARB DREAM PIE Crust: 1 cup flour 5 tablespoons powdered sugar Mix together and cut in 1 stick butter. Mix as per graham cracker crust. Press into a 9" pie pan or a 9" x 11" pan. Bake 15 minutes at 350?°. While the crust is baking make the filling: 2 eggs, beaten 1?? cups sugar ?? cup flour 2 cups diced rhubarb Mix well. Pour into hot pie crust. Return to oven and bake for 35 minutes longer at 350?° and you can decrease the amount of sugar sweetening. Jewelers Direct has just what your loved one wants! Representing the World's Finest Man Made Cubic Zirconia Gems "Diamond Quality" Handset in 14kt. Solid Gold. http://www.qksrv.net/click-1219304-1166000 ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ ~*~ YOUR FAVORITES ~*~ These are recipes from generous contributors***. I have not personally tried them. I have read through each recipe, checking for any obvious errors. I assume no responsibility for the contents. These are offered as a popular feature of this newsletter. Use those you like at your own risk (see disclaimer at end of each issue). BUTTERMILK PECAN WAFFLES ~Sent in by: Treva, NC Source: The Heritage Inn Bed & Breakfast 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 4 eggs 2 cups buttermilk 1/2 cup butter or margarine, melted 3 tablespoons chopped pecans Combine the flour, baking powder, baking soda and salt; set aside. In a mixing bowl, beat eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is smooth. Stir in butter. Pour about 3/4 cup batter onto a lightly greased preheated waffle iron. Sprinkle with a few pecans. Bake according to manufacturer's directions until golden brown. Repeat until batter and pecans are gone. Yield: 7 waffles (about 8 inches each). Cookbooks make a wonderful gift. From the allrecipes.com site comes a special deal. NEW! Allrecipes' Cookbooks! Use this handy link to order: http://www.qksrv.net/click-1219304-5837995 Your order helps support A to Z Recipes. Thanks. SZECHUAN BEEF (Easy Cooking) ~Sent in by: Pat, Auburn, WA Ingredients 1 flank steak (about 1 pound) 1/4 cup bottled chili sauce 2 Tbsp. soy sauce 1 Tbsp. dry sherry 1 tsp. cornstarch 1/2 tsp ground ginger 1/4 tsp. red pepper flakes 3 Tbsp. peanut or vegetable oil 3 cloves garlic, smashed 1 small bunch green onion, cut into 1-inch pieces Directions Put flank steak on a small cookie sheet; freeze for 15 minutes to "firm up" for easier slicing. The cut steak in half lengthwise. Cut each half into 1/8 inch slices. Mix chili sauce, soy sauce, sherry, cornstarch, ginger and red pepper flakes in a small bowl; reserve. Heat 1 Tbsp. oil in wok or large skillet. Add garlic and green onions; stir-fry 1 minutes. Remove to a bowl with a slotted spoon. Add remaining 2 Tbsp. oil to wok. Add steak slices, a third at a time, and stir-fry quickly until meat loses its red color. Place in bowl with green onions. Add chili sauce mixture to wok; heat until bubbly-hot. Stir in meat and green onions; cook and stir until chili sauce mixture coats meat and green onion. Makes 4 servings. Serve with hot rice. CoffeeAM.com is the largest online Gourmet Coffee & Tea Site. Free Shipping on orders over $40! Use Coupon Code FREEDEAL at checkout.* For a Limited Time Only -Get a Free Sample (one-half pound!) of Gourmet Coffee with any order! http://www.qksrv.net/click-1219304-5463405 TOAD IN THE HOLE ~Sent in by: Barbara, Chula Vista, CA 2 slices bacon 1/2 pound pork sausage links, cut in 1/2 inch pieces 1 cup all purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 1/2 cups milk 3 beaten eggs Cook bacon till crisp. Drain, set aside 2 tablespoons drippings. Crumble bacon, set aside. In same skillet brown sausage, drain off fat. Stir together flour, baking powder; and salt. Add milk and eggs; beat till smooth. Spread reserved bacon drippings in a 10x6x2 inch baking dish. Place sausage pieces in dish; sprinkle with crumbled bacon. Pour batter over all. Bake uncovered, at 400 F. till set, 30 to 35 minutes. Makes 4 servings. Bath-and-Body.com Wonderful gift sets, homemade soaps, lotions, etc., perfect for Birthday, and special occasion giving! Your order helps support A to Z Recipes. Thanks. http://www.qksrv.net/click-1219304-5346491 HERB BISCUITS http://www.a2zrecipes.net/Bread007.html ~Sent in by Larry Holmes, Ontario, Canada 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt ?? cup butter ?? cup milk Toppings: 1 tablespoon olive oil ?? teaspoon rosemary ?? teaspoon Kosher salt Preheat oven to 425?° F. Grease 1 cookie sheet. In large bowl, combine flour, baking powder and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Knead dough about four times until it just holds together. Transfer to prepared cookie sheet and roll into 9-inch circle. Brush oil over dough. Crumble rosemary on top and sprinkle with coarse salt. Bake 15 minutes or until golden. Cut into 1-inch wide strips. Cut each strip in half. Makes 8 servings. Per serving: Calories: 200 Total fat: 9 g Sat. fat: 3 g Cholesterol: 20 mg Sodium: 556 mg Carbs: 25 g Protein: 4g HomeVisions.com - Slipcover Sale. Save 50% http://www.qksrv.net/click-1219304-9439561 CARRIAGE HOUSE KITCHEN'S CHEESY VEGETABLE SOUP http://www.a2zrecipes.net/Soups020.html ~Sent in by: Joyce, IL 1 T. olive oil 2 small onions, chopped 2 quarts chicken broth 1 quart heavy cream 1 quart half-and-half 2 lbs. Velveeta cheese 1 C. shredded carrots 1 C. diced celery 2 C. diced fresh tomatoes 1 C. diced fresh broccoli 2 C. frozen mixed vegetables 2 T. dried parsley 1 T. dried basil 1 T. lemon pepper 1 t. garlic powder 1 t. white pepper Salt, to taste Heat olive oil in large pot. Saut?© the onions until soft, about 4 minutes. Remove from pot and set aside. Combine the chicken broth, heavy cream, half-and-half, cheese, carrots, celery, tomatoes, broccoli, mixed vegetables, parsley, basil, lemon pepper, garlic powder and white pepper in the same pot. Cook over medium heat until the vegetables are tender, about 20 to 25 minutes, adding the saut?©ed onions for the last 10 minutes of cooking. Taste and add salt if needed. Serve piping hot. Note: Recipe can be halved. Makes 20 cups, or about 12 servings. The Home Marketplace ?? Name-brand products at warehouse prices. http://www.qksrv.net/click-1219304-8777551 GROUND MEAT DIP ~Sent in by: Caresse F. 1 lb. ground beef 1 medium onion, chopped 1 medium bell pepper, chopped 1 can Rotel tomatoes 1 can cream of mushroom soup 5 ozs. Jalapeno Cheese Brown ground beef well and drain. Leave just enough fat in pan to saute onion and bell pepper. Add Rotel tomatoes; cook 5 to 10 minutes and then add cream of mushroom soup. Cook 5 or 10 minutes, then add cheese. Cook until cheese is melted down well, then let stand for 15 or 20 minutes. MexGrocer brings authentic Mexican food to your home! http://www.qksrv.net/click-1219304-6249700 BREAD PUDDING (Sweden House) ~Sent in by: Mary B, MI 6 slices stale bread butter sugar cinnamon 1/2 cup brown sugar 1/4 cup seedless raisins (optional) 4 eggs, lightly beaten 2 tablespoons sugar 2 cups milk 1 teaspoon vanilla sweetened whipped cream or ice cream Cut crusts from bread and discard. Toast bread lightly on both sides, spread with butter and sprinkle with sugar and cinnamon. Form bread into 3 sandwiches with buttered and sugared sides together. Cut each sandwich into finger shaped pieces, approximately in quarters. (You can cut them into cubes if desired) Arrange pieces in well buttered 8" baking dish. Sprinkle with the brown sugar and raisins. In a small bowl combine eggs, sugar, milk and vanilla, beat until well mixed and pour over bread pieces. Place baking dish in pan containing 1" of hot water. Bake for 40-45 minutes at 375 degrees, until custard is set. Serve warm with whipped cream or ice cream. ***As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name/location of sender will NOT be posted. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Send recipes you??d like to share to: a2zrecipes@fastmail.fm (PLEASE use "recipes" as subject.) Walter Drake - Clearance SAVE up to 70%! August Sale - save $5 on every $35 order! Walter Drake is your one stop shop for Kitchen and Household items. http://www.qksrv.net/click-1219304-5021517 Interested in seeing previous issues (archives)? Only very recent issues are located here: http://www.a2zrecipes.net/Archives.html The first few hundred issues are located here: http://www.topica.com/lists/A2ZRecipes/read ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ ~*~ HEART HEALTHY (HH) ~*~ This section is a little gift from our heart to yours! While not completely free of fat, cholesterol and calories, they should make your daily chore of eating more wisely just a little bit easier and a whole lot tastier! Always use YOUR best judgment when cooking for special needs! Cookbooks make a wonderful gift. From the allrecipes.com site comes a special deal. NEW! Allrecipes' Cookbooks! Use this handy link to order: http://www.qksrv.net/click-1219304-5837995 Your order helps support A to Z Recipes. Thanks. APPLESAUCE GELATIN SQUARES Serves: 16 ~Sent in by: Bev, FL Plan ahead...needs to chill 8 hours or overnight 4 pkg. (.3 oz., each) sugar-free raspberry gelatin or flavor of your choice 4 c. boiling water 2 c. cold water 1 jar (46 oz.) unsweetened applesauce In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into 1 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray. Refrigerate for 8 hours or overnight. Cut into squares. Nutritional Analysis: One serving equals 42 calories...48 mg sodium...0 cholesterol...10 gm carbohydrate...1 gm protein...trace fat ++++Diabetic Exchanges: 1/2 fruit Perfumania.com - Lowest prices GUARANTEED http://www.qksrv.net/click-1219304-6674832 ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ ~*~ COOKING FOR TWO ~*~ This section provides some recipes for those who cook for two. Not many recipes are mindful of the need to have it "scaled down" for you. I hope this helps. DOMESTICATIONS - America's Authority on Home Fashions http://click.linksynergy.com/fs-bin/click?id=qELfutnXLH0&offerid=15019.10000001&type=3&subid=0 PEACHES IN RED WINE ~Sent in by: Larry Holmes, Ontario, Canada 2 large peaches 1/3 cup dry red wine 3 tablespoons sugar 1/8 teaspoon ground cardamom Blanch peaches in medium saucepan of boiling water 30 seconds. Transfer to bowl of cold water using slotted spoon. Pull off skin, using small sharp knife. Pit and slice peaches. Transfer peaches to medium bowl. Add all remaining ingredients to peaches and mix to dissolve sugar. Refrigerate at least 20 minutes, stirring occasionally before serving. AVENUE is a leading national specialty retailer of women's apparel and accessories. http://click.linksynergy.com/fs-bin/click?id=qELfutnXLH0&offerid=46769.10000008&type=3&subid=0 Enjoy! Maggie ~*~ FREE SUBSCRIBER ADS ~*~ This section was created for subscribers to post their ads for either a newsletter/ezine and/or site. I do not charge for this service (or any other service). The Mags has a wild streak but please do not ask for me to post anything for you that is racially biased nor of a pornographic nature. YOUR freedom of speech is subject to MY freedom of selection. In other words, what I say goes here... NOTE: Ads will continue to appear until notified by requestor. From A2Z family member Teri Crane: Looking for a discount-priced cruise? Pat and Teri Crane can save you money on any cruise line, any ship, and any destination. Visit www.7seascruises.com or e-mail cruiseplanners7seascruises@msn.com No booking fees, no hidden charges and great, personal service! From A2Z family member Jay Burgess from Houston, TX: I am a personal chef. My website is basically a recipe site for hot and spicy foods. My newsletter is distributed monthly and includes reviews on new products in the fiery foods industry, as well as recipes, and anything else I can think of that is related to hot foods. My website is: http://www.chile-pepper-sauces.com My newsletter page is: http://www.chile-pepper-sauces.com/e-zine.html ; From A2Z family member Natalie Bodrova from Northwest Russia: Friendfinder is the most popular place for people looking to meet others for romance, dating, friendship and more! Millions of exciting members worldwide! FriendFinder.com offers the highest paying affiliate program in the industry. To learn more about affiliate opportunities: http://friendfinder.com/go/p14924 ; From A2Z family member Evelyn Hall from Nevada, IA: In the summer & fall and winters and spring in Dade City, FL. Yes, we are snowbirds!! Hi, I send out two free recipe and tips newsletters about once a day (unless I'm traveling). One is for Diabetics and one is for Dieters. I use tried and true recipes, mostly, and offer tips from others who are struggling with diets and diabetes. My husband and I both have diabetes and we both have to lose weight. I have lost 70 lbs. since I learned I had diabetes and Bill is working on his weight. Just email me at: evyjean39@yahoo.com to sign up. Tell me which newsletter you are interested in! From A2Z family member Dorine, in Philadelphia, PA: The Global Epicure is a free recipezine published Monday through Friday. Each issue contains a menu and the recipe for one of the items. Recipes are always made from scratch and from fresh ingredients, with instruction on techniques. Readers can contribute recipes, ask questions and participate in the community. To subscribe, send email to global-epicure-subscribe@yahoogroups.com From A2Z family member Doni in Liberty, MO: I LOVED STAYING HOME WITH MY CHILDREN BUT IT WAS STRAINING MY BUDGET. Do you need to bring in extra income, but don't want to work outside of the home? Do you fear falling for yet another scam? So did I. Thankfully, I found a group of women dedicated to earning an honest income from home - by working together. Interested? Visit us today. http://www.stayinhomeandlovinit.com/cgi-bin/team.cgi?id=do9366&action=show From A2Z family member Jackie Parachu in Boca Raton, FL: Trusted Family Products Since 1868 From Watkins Order through me, jparachu@earthlink.ne t, to receive free shipping on every item! Visit my website at www.watkinslady.shoppingcartplus.com and receive a free catalog and samples! 30 days money back guarantee on all products! From A2Z family member Brenda Martin from KS: Delight your taste buds with a cup of flavorful coffee, cappuccino or tea in the comfort of your own kitchen. Visit: http://BJsTasteDelights.com to see all of our mouthwatering flavors. From A2Z family member Eleisia Whitney from CA: Smell the aroma of freshly baked cookies, cakes, and pies. Indulge yourself with spiced bath salts, vanilla hand and body lotion, and peppermint foot cream. Clean your home with earth-friendly cleaners and detergents. Browse our online catalog: http://www.watkinsonline.com/eleisiawhitney Sign up for our free Watkins Monthly Newsletter: Around_the_kitchen_table-subscribe@yahoogroups.com Would you like a catalog and free sample? Send me an email: eleisiawhitney@watkinsonline.com From A2Z family member Jean Spannenberg from Whittier, NC: Adventure Foods packages a complete line of foods for all outdoor activities, as well as specialty packing for Diabetics, Gluten Intolerance, Vegetarians, and all other food or health restrictions. We also have an extensive bulk food items, spices, and unique ingredients, for those who wish to pack their own foods. Please take a look at our web site at: http://www.adventurefoods.com From A2Z family member Donna in Northwest. MT: WANT MORE RECIPES? LIKE CRITTERS? Good Fixins comes to you 5 days a week with a yummy recipe, a food fact, and for fun there's the CRITTER CORNER where we share our favorite stories about our four-legged friends. Chocolate lovers will enjoy our weekly indulgence in a heavenly chocolate recipe. Join our family today and see what you've been missing! Visit http://www.goodfixins.com today! From A2Z family member Jenny Francoeur of Tampa, FL: Have you heard about Bob Barefoot??s Coral Calcium? Read about the company that is taking the country by storm and learn how to get Bob Barefoot??s own formulated Coral Calcium for free. Visit http://www.freecoralcalcium.com/6728 ; From A2Z family member Martha Matthews, Sacramento, California: Looking for a Christian perspective on running your home and being the best wife you can be? Then this is the web site for you. It??s filled with tons of information and resources just for Christian wives and homemakers. Sign up for our free newsletter. Take your Homemaking to a ???higher??? level. http://www.christian-homemaking.com From A2Z family member Janice Buckner in the beautiful mountains of Western North Carolina, just outside of Asheville. I am a work-at-home mom. I welcome fellow a2z family to check out my site. Gas Prices Are on the Rise -- Earn Money and Save on Gas!! http://www.jmbuckner.gasupusa.com.gasupusa.com From A2Z family member Yossi in Brooklyn, N.Y. For a full line of Kosher Gift Baskets and chocolate platters please visit http://www.yossissweethouse.com Perfect for Bar Mitzvahs, birthdays, holidays, baby, etc. Corporate accounts welcome. From A2Z family member Anastasia Raymond, Malaysia: Have you joined AutoSponsorClub? http://www.AutoSponsorClub.com/member.php?id=765 This Auto Sponsoring Club is Still Pre launch, and it is exploding all over the internet. Its getting HOT! Hundreds are joining daily!!! TIMING IS EVERYTHING ACT NOW! Get positioned right now for FREE!! From A2Z family member Elga, Ventura CA: A newsletter dedicated to a healthy lifestyle. Take a look at her site and join her for this important issue: http://www.affinitylifestyles.com/newsletter.html ; From A2Z family member David from Brooklyn, NY: For a beautiful selection of lapel pins please visit my website: http://www.nypins.com FDNY, NYPD, EMS, PAPD, WTC, 9/11 AND CUSTOM LAPEL PINS From A2Z family member Skirnir: If you live in the Southeast Wisconsin area and you would like to join a local food ring, try Food-a-Mania! We are a group of food lovers who share recipes and occasionally visit each other. If you are interested email me at skirnirh@earthlink.net From A2Z family member Crystle: Beauty For Ashes; An online Ministry for Women http://beauty4ashes.org CountryMom Graphics http://www.geocities.com/crystle07_2000/ ; Prayerboard http://pub136.ezboard.com/fbeauty4ashes49013frm1 ; IMAGINE BEING DEBT FREE....Feels great doesn't it? You can be. We can help. NO loan, NO credit check and NO repayment. The Debt Payment Club has helped its members payoff over $2,000,000. since 1996 in 60 countries. We can help you too! Get risk free information at: http://www.kingcard.com/jj/payoff.htm ; Don't just imagine, DO IT! "I enjoy contributing to several recipe sites and newsletters of acclaim and as a Principal Dancer/Ballet master, (currently with Royal Danish Ballet), I have had wonderful experiences with foreign cuisine, a great love of mine! Cooking should be fun and my newsletter is FREE, informative as well as the weekly riddle, (A popular entry!) So come and enjoy these weekly International Newsletters as well as check out the Food Trivia. See you all here, your friend, Martin." Subscription link: http://www.zinester.com/mpb/ml_fs.cgi?trail=1&topic=12673 Un-subscription link: http://www.zinester.com/mpb/unsub.cgi?12673 Want to join the recipe list of a fellow reader, Judy, in Canada? JudysRecipes - To subscribe, send an email to: 52489-subscribe@zinester.com How about those of you who crochet? Join Nina, At My House Crochet list: http://groups.yahoo.com/group/Atmyhouse ; Find great ezines here! http://ezinelocater.com/ ; Subscribers may send requests for FREE advertising to: maggieblackwell@hotmail.com (PLEASE use "Ad Request" as subject.) Include your name and location, please. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* If you would like to make a donation to A to Z Recipes to keep it a FREE and regular service, there are two convenient ways: Click on the link below to make your donation to a2zrecipes@fastmail.fm through Pay Pal: https://www.paypal.com/xclick/business=a2zrecipes%40fastmail.fm&;item_name=A+to+Z+Recipes&no_note=1&tax=0¤cy_code=USD If you choose, you may mail your donation to: Maggie Blackwell P O Box 485 Brazoria, Texas 77422 ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* I cannot sub (subscribe) or un-sub people. This is something you must do for yourself. Zinester will help with any problems. If your email address changes, sub at your NEW email and un-sub at the OLD one. To subscribe or un-subscribe from A to Z Recipes, use the appropriate link below: Un-subscription link: http://www.zinester.com/mpb/unsub.cgi?62028 Subscription link: http://www.zinester.com/mpb/ml_fs.cgi?topic=62028 For trouble with your subscription, email: support@zinester.com This publication is FREE. You may use the information here for whatever (legal) personal purpose you choose. I would appreciate a written request if you intend to use any of its contents for personal gain. Chances are I will not refuse. You may direct inquiries and comments to either of the methods listed below. A postal contact is listed for those who do not choose to use emailed permission requests. It is also for any other communication to the publisher that you do not wish to send over the internet. Maggie Blackwell, Publisher A to Z Recipes Email contact: maggieblackwell@hotmail.com Postal contact: P.O. Box 485 Brazoria, Texas 77422 Interested in seeing previous issues (archives)? Only very recent issues are located here: http://www.a2zrecipes.net/Archives.html The first few hundred issues are located here: http://www.topica.com/lists/A2ZRecipes/read DISCLAIMER: Recipes posted are for informational, educational, and/or entertainment purposes only. Please consult a health professional for any special dietary needs. The ONLY guarantee (expressed or implied) made by the publisher of A to Z Recipes is the following: ???The contents of this newsletter, including ALL recipes, will use disk space.??? ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ |
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