To leave A to Z Recipes - see note at the end*.
Publisher's Desk Food For Thought  Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice Shopping
Good morning everyone and welcome to your Wednesday edition of A to Z Recipes. Before we get to Linda's issue, I would like to thank Fancy from Aurora, Nebraska, for our newest addition to the regular fare here at A to Z Recipes. It is called Food for Thought, and is a little something to feed your brain. Fancy, who is a retired newspaper editor, will continue her tradition which started in the A to Z Recipes QT Forum. One more item before the issue... don't forget the monthly theme of Lighten Up! where we will share recipes with fewer calories, fat, etc. Now, here's Linda. Hi from Linda in Michigan. This issue is a true surprise…to me. You see, I thought that this would be a good time for another chapter from the “Back of the Boxtops” books. I opened the books, and, remember how I whined when I did the chapter on meat? Well the next chapter was on “fish”. I even told Maggie that this issue would be on fish. I just couldn’t do it. So I looked at the next chapter. Pasta. That seemed better. But as I searched through the recipes my eyes always seemed to fixate on the “baked” in each recipe. Close, but not what I wanted. Then the next chapter hit home. Casseroles! That’s what I needed. Some easy, one-pot meals that weren’t meant to impress or feed a holiday crowd. Just a simple family meal with no fuss. I’ve picked out some good ones…enjoy! Linda’s Note: I hope the new delivery schedule is to your liking. Believe me, it was a difficult decision for Maggie, and one that I do fully support. Many of you have sent me recipes and ideas for issues through the QT Discussion Forum. Since that has ended, and the new forum is no way associated with A2Z, I would like to remind you that you can still reach me through Maggie. She will forward your questions, comments and ideas to me. She will not pass on your e-mail address unless you give her permission to do that. If your e-mail requires a personal message, I will send it to Maggie and she will forward it to you. Your privacy is a top-most concern of Maggie’s and mine. Looking forward to hearing from you all! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Just a thought... something to feed your brain. Shared in each issue by Fancy in Aurora, Nebraska. A young minister sitting down to dinner was about to say Grace when he opened the casserole dish that his thrifty bride had prepared from countless refrigerator leftovers. "I don't know," he said dubiously. "It seems to me that we've blessed all this stuff before." One more for you... "A good marriage is like a casserole: only those involved actually know what goes into it."
The Quiet Comfort of Covered Dishes by M. J. Smith When we take foods to suffering friends, we also bring love. Here are fresh ways to make our caring nourishing. The inspiration comes from Job: He is in agony. Three of his friends hear of his trouble and visit. They meet for consolation and comfort. They sit with him seven days and seven nights, no one speaking. How do we approach friends in a crisis with family, health or fresh grief? Our caring presence never takes away pain and tears or erases tragic separations. But as Christians in community, we can offer "quiet comfort" coupled with a gift of food. It was, in fact, a Jewish tradition for people who visited someone in mourning to be still until the mourner spoke. Quiet comfort powered by the silent strength of God's love is still our guide. The ritual of going to a friend's house with potholders in our hands and caring in our hearts is played out thousands of times in Lutheran communities worldwide. The curative power of this outreach is boundless. Are there new ways to enrich, refine or simplify this ministry of covered dishes? When first touched by terror or grief, the gastrointestinal system slows to a crawl. The involuntary work of our stomach and intestines squeezing and pushing fiber and nutrients to all the right places almost stops. Stress-induced hormones blacken our appetite and, indeed, the smell of food can create nausea. The thirst barely survives. Fluids become imperative and bottled water, 100 percent-fruit juices, fresh coffee and herbal tea offer comfort. As hours pass, the bereaved or bewildered friend begins to feel "like eating a little something." Sherbet, a dish of applesauce, a plain turkey sandwich or a carton of yogurt sound good. The sick-at-heart may ask for foods that have nourished them through the flu — chicken soup with cheese and crackers may be the right combination. The menu needs to be low on spice, fat and fiber in our first day of caring because the stomach hurts too. Healing Foods A bit of sleep has come and the second day dawns. Going forward with a heavy heart requires physical stamina, and nourishment must be deliberate. The footsteps of neighbors and friends coming forth with covered dishes can be heard. What are the best choices for healing food? Traditional casseroles can be assembled, kept cold and delivered ready to microwave or bake. The fresh, rather than reheated, taste of pasta or rice is preferable. These classic dishes include chicken or tuna and noodles, goulash, spaghetti, beef and rice, or beef stew. Cook pasta or rice just to doneness, then cool immediately to retain the firm texture. Homemade soups unite diners in fellowship and may also be easily reheated. Potato soup, vegetable beef and chicken-and-rice are favorite flavors. For caregivers with no extra time in the kitchen, consider buying deli selections. Sliced lean turkey, ham or roast beef and sliced cheese, together with fresh bread and some fruit salad or pasta salad with clear dressing will make mealtime easy for a gathered family. Takeout roasted or broiled chicken with rolls and potatoes can also be refrigerated and re-warmed as needed. An assortment of fresh fruit such as bananas, grapes, sliced melon, pears, apples, oranges and berries provide bites of nutrition between or at the end of meals. A tray of fresh vegetables adds color and crunch as well as fiber and vitamins to the menu. A favorite dessert may comfort, but sweet treats can be overdone. Banana bread or whole-grain muffins may offer just enough sweetness. Thoughtful caregivers consider the power of foods with antioxidant vitamins, minerals and protein to boost immune function during stressful times. Consider delivering your edible expression of care in a disposable container so the family won't have to sort and return your dish. Inexpensive aluminum pans of varying sizes are good for casseroles or soups and are sold in most grocery stores. Recycle a plastic container or deli box for salads and use paper plates or disposable trays for meats. Disguise the whipped topping container with a taped message of comfort: Matthew 11:28 — "Come to me, all you that are weary and are carrying heavy burdens, and I will give you rest." Or John 14:18 — "I will not leave you orphaned; I am coming to you" or verse 27 — "Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled, and do not let them be afraid." A recent widow who received countless gifts of food from friends at her husband's death commented for this story: "I don't remember much about what we ate at the time, but I did taste the love, knowing the dishes were prepared by my dearest friends." In Feeding the Body, Nourishing the Soul, dietitian Deborah Kesten presents the idea that foods or liquids prepared with loving conscious energy are spiritually imbued. While the scientists study this link between consciousness and food, we will continue to embrace the curative power of covered dishes. Casserole Bank by M. J. Smith St. Joseph Roman Catholic Church in Mechanicsburg, Pa., started the equivalent of a frozen food bank to help people and families who can't cook for themselves. Members contribute casseroles, breads and desserts to a community freezer. They are there when needs arise. Here are some tips for starting a frozen-meal bank: Start with no more than five meals and keep inventory. Date and label all foods (include cooking instructions) and use them within a month. Use newsletters, meetings or prayer chains to call for more meals as needed. Share ideas of casseroles and main dishes that freeze well. Don't forget bread, coffee cake and dessert. Tape a caring message or a favorite Bible passage to the container.
CASSEROLE TIPS Here are a few great tips to help make your casserole making endeavors as simple as can be. To save time, though not necessary money, stock up on pre-cut and peeled vegetables like carrots, onions, and broccoli florets available in either your supermarket produce aisle or salad bar-you'll discover they make casserole preparation a snap. Because generally a casserole takes anywhere from 20 minutes to 2 hours to bake, you ought to consider using dried herbs in dishes which require longer cooking (more than an hour) rather than delicate fresh herbs which tend to lose their flavor when exposed to extended periods of high heat. If you desire a crisp, browned topping, don't cover the casserole as it bakes. When reheating casseroles, it's best to defrost them in the refrigerator overnight. If that isn't possible, cover and reheat in a 350*F (175*C) oven, allowing almost double the baking time. To test for doneness, insert a knife or a wooden skewer in the center of the food, if it's hot to the touch when removed trust that it's hot throughout. Want to make that casserole au gratin? Simply sprinkle the assembled dish with grated cheese and bread crumbs moistened with a little melted butter and dried herbs if desired and continue baking until filling is cooked and topping is melted and bubbling. When you don't have the specific casserole baking dish called for in a recipe, it's best to think big. Opt to use a pan of equal or slightly greater volume. However, if you substitute a pan that is shallower than the one specified, reduce the baking time by 25 percent, if the pan is deeper increase the baking time by 25 percent. Unsure about the capacity of your baking pan? Measure water and pour it in the pan to check. Casseroles really taste best when made in advance. Time will allow the flavors to blossom. To freeze an unbaked or fully baked casserole: begin by lining a casserole with heavy-duty aluminum foil, leaving enough of an overhang on all sides to cover and seal the food later. Assemble the casserole, laying it in the lined pan and either freeze the ingredients until solid or bake and cool to room temperature then freeze (it's not necessary to seal it up for this short freezing time). Once the casserole is frozen, use the excess foil overhang and seal airtight. Double wrap the foil wrapped casserole in freezer proof plastic bags, label, date it, then freeze until ready to use. (Meanwhile, you can use the casserole dish for other purposes.) To thaw, remove the wrapping and place the frozen food back into the dish in which it was assembled or baked. Defrost and reheat or bake as recipe instructs. Keep lots of casserole ingredients on hand. Here is the list: Freezer Items -Flash Frozen Chicken Breasts: They usually come in 4lb bags and they are lifesavers. You can just pull out as many as you need and they don't all stick together and they defrost at lightening speed. -4lbs of ground hamburger -2lbs of ground turkey -2 1lb packages of smoked sausage links -Tater Tots -Hash Browns -Mixed Vegetables, and several types of other frozen veggies: peas, corn, broccoli and artichoke hearts. -Chopped Onions: If you are really in a hurry or out of onions these are great to have on hand. Canned Items -4 cans Cream of Mushroom Soup -4 cans Cream of Chicken Soup -4 cans of other assorted cream soups, celery, etc. -2 cans cheddar cheese soup -4 cans of Ro-tel (now there is a milder one) -2 cans water chestnuts -2 cans chopped green chilies -Assorted canned vegetables: peas, corn, creamed corn. -4 cans chicken broth (I like the broths in the resealable cartons) -4 cans beef broth -2 lg cans green enchilada sauce (to make our first place winner) -2 cans sliced olives -2 jars marinara sauce -2 jars pizza sauce -5 cans diced tomatoes -5 cans tomato sauce -5 cans tomato paste -A few cans or jars of gravy On Your Shelf -4lbs (at least) of dried pasta. Have some egg noodles, some spaghetti and some macaroni. -4 boxes macaroni and cheese -1 box quick cooking rice -1 box quick cooking barley -2 boxes Jiffy corn muffin mix -3 boxes stuffing mix -breadcrumbs (I often make great breadcrumbs from leftover garlic bread) -4 packages taco seasoning -box of chicken bullion cubes -2 lbs Velveeta In the Refrigerator -Cheese: Jack, Mozzarella, and Cheddar, Ricotta and Cottage Cheese. -Sour Cream -Corn Tortillas -Biscuits in tubes -Crescent rolls in tubes Fresh Vegetables to have on hand -Onion -Green Onions -Garlic -Bell Peppers -A few hot to mild chili peppers -Celery -Apples If you keep most of these ingredients on hand, you will have your choice not only of many casseroles, but lots of other dinners too. A to Z Recipes Handy Links for Diabetics
Lighten Up! Here's the scoop on the current theme: Who hasn't, at one time or another, decided to ditch the calories and fat-laden recipes for some more healthy? Do you love Macaroni and Cheese? Maybe a plate of Shrimp Scampi melts your butter (oops!). And one of my favorites: Cheesecake! Can you eat these foods and still lose w-e-i-g-h-t? Sure you can! Lots of you have lighter versions of these recipes that you have either collected along the way or modified to suit your taste. Since so many folks resolve to lose w-e-i-g-h-t this time of year, how about sharing your special recipes? Please send us your favorite recipes for lighter fare. We will collect them the remainder of this month and post them on the first Sunday of February. 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: Lighten Up! 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 Lighten Up! has a deadline of January 31, and will be posted on February 5, 2006. Please use this email link to submit a recipe for theme recipes: Lighten Up! As usual, only recipes are to be sent to: A to Z Recipes Inbox.   This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~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 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 www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS ! 
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.
Shop Better Homes and Gardens 50% Off Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name Where you live Your birthdate  Here are our January Birthday Babies: 4th Doug on Vancouver Island, BC, Canada 6th Marie on Vancouver Island, BC, Canada 6th Brenda in Hartselle, Alabama 7th Lucy in Kirtland, Ohio 11th Skirnir in Waukesha, Wisconsin 19th Larry in Ontario, Canada 20th Donita in Stayton, Oregon 23rd Jean in Huron, South Dakota 29th Elaine in Meadville, Pennsylvania Only birthdays shared using the appropriate link and basic information will be considered.
 A Little Bit of Tuna Humor... Samuel was a good and pious man, and when he passed away, the Lord himself greeted him at the pearly gates of Heaven. "Hungry, Samuel?" the Lord asked. "I could eat," said Samuel. The Lord opened a can of tuna, and they shared it. While eating this humble meal, Samuel looked down into Hell and noticed the inhabitants devouring enormous steaks, pheasant, pastries and vodka. The next day, the Lord again asked Samuel if he was hungry, and Samuel again said, "I could eat." Once again, a can of tuna was opened and shared, while down below Samuel noticed a feast of caviar, champagne, lamb, truffles, brandy and chocolates. The following day, mealtime arrived and another can of tuna was opened. Meekly, Samuel said, "Lord, I am very happy to be in Heaven as a reward for the good life I lived. But, this is Heaven, and all I get to eat is tuna. But in the Other Place, they eat like Kings. I just don't understand." "To be honest, Samuel," the Lord said, "for just two people, does it pay to cook?" Show and Tell A kindergarten teacher gave her class a "show and tell" assignment of bringing something to represent their religion. The first boy got in front of the class and said, "My name is Benjamin and I am Jewish and this is the Star of David." The second boy got in front of the class and said, "My name is Mary. I'm am Catholic and this is the Crucifix." The third boy got in front of the class and said, " My name is Tommy and I am Lutheran and this is a casserole." AUNT JANE’S CASSEROLE (I found this poem on the Internet. It was written by Bob Tucker) At all our family parties In the spring and in the fall. We’d have a potluck dinner. There was food for all. At the center of the table Sat a celebrated bowl. Just one of our traditions, It was Aunt Jane’s casserole. No clue to what was in it. 'Twas her secret recipe. Folks asked us when they ate it, “What on earth can this stuff be?” My dad said it was possum, Uncle Billy tasted coal. They both took time to warn me, “Don’t eat Aunt Jane’s casserole.” My mother claimed it was fishy, As she hid a bite in foil. When I finally tried it, I remembered castor oil. The preacher came one springtime. Said a prayer condemning sin. Then had a heaping helping And did not come back again. Aunt Jane would stand there asking, “Have you tried it on a roll?” As the family all avoided Aunt Jane’s casserole. Aunt Jane is no longer with us. Bless her heart and rest her soul. Her hallowed spot’s remembered, There we place an empty bowl. The recipe went with her. Soon again to take it’s toll. It will be the talk of Heaven: Aunt Jane’s casserole.
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon PORK AND CHEESE BAKE 4 ounce package TREASURE CAVE Blue Cheese, crumbled ¼ cup chopped oni0on ¼ cup chopped green pepper 2 tablespoons butter or margarine ¼ cup flour 1 teaspoon salt 2 cups milk 1 tablespoon Worcestershire sauce 3 or 4 drops Tabasco sauce 8 ounce package medium egg noodles, cooked and drained 8 rib pork chops, cut ½ inch thick 2 tablespoons shortening Salt and pepper Sauté onion and green pepper in butter in skillet until tender. Stir in flour and salt. Gradually add milk. Heat to boiling, stirring constantly; boil one minute. Add cheese, Worcestershire sauce, Tabasco sauce. Combine with noodles. Spread noodles in a 1 ½ quart rectangular baking dish. In a skillet, brown chops in shortening. Season with salt and pepper. Place chops on top of noodles. Cover. Bake in a 350 degree oven 35 to 45 minutes. CHIPOTLE CHICKEN 2 cups chopped cooked chicken 2 tablespoons slivered almonds 2 tablespoons dark seedless raisins 2 tablespoons sliced ripe olives 1 (15 ounce) can Hunt’s tomato sauce 1 large clove garlic, minced 1 ½ tablespoons brown sugar, packed ¼ cup vinegar 1 teaspoon paprika 1 teaspoon Wesson oil ½ teaspoon hickory flavored salt ¼ teaspoon liquid smoke 1/8 teaspoon crushed red pepper 1 dozen corn tortillas 1 ½ cups Monterey Jack cheese In a medium bowl, combine chicken, almonds, raisins and olives; toss lightly, set aside. Blend together in a small bowl, Hunt’s tomato sauce, garlic, brown sugar, vinegar, paprika, oil, hickory salt, liquid smoke, and red pepper. In a 1 ½ quart greased casserole, arrange alternate layers of tortillas, chicken mixture and cheese, (reserving ½ cup cheese for top layer). Bake at 375 degrees for 30 to 35 minutes. MACARONI MEDITERRANEAN 1 (7 ounce) package or 2 cups uncooked Creamettes Elbow Macaroni, cooked as package directs and drained 2 cups cooked chicken or turkey ½ pound hard salami, cubed (about 2 cups) 1 (10 ounce) package frozen green peas, thawed ¾ cup chopped onion 2 tablespoons butter or margarine ½ cup sliced pitted olives 1 ½ cups milk 1 (10 ounce) can of cream of mushroom, chicken or celery soup 1 teaspoon salt 1 cup (4 ounces) shredded Cheddar cheese Preheat oven to 350 degrees. In a small saucepan, cook onion in margarine until tender. In a large bowl, combine all ingredients except cheese; mix well. Turn into greased 3 quart baking dish. Cover; bake 40 minutes. Uncover, top with cheese and bake 5 minutes longer. EASY ITALIAN CASSEROLE 1 pound pork sausage 1 pound ground beef 1 cup chopped onion 1 teaspoon Italian Seasoning ½ teaspoon garlic powder 1 (29 ½ ounce) can Hunt’s Manwich Sloppy Joe Sauce 1 cup water 1 ( 16 ounce) package shell macaroni, cooked and drained 2 cups grated mozzarella cheese ½ cup grated parmesan cheese In a large skillet, cook pork and beef until it looses redness; drain fat. Add onion, Italian seasoning and garlic powder; cook until onion is soft. Add Manwich and water; simmer 5 minutes. In a 3 quart casserole, layer half the meat mixture, macaroni and both cheese. Repeat layers using remaining meat, macaroni and cheeses. Bake at 350 degrees 30 minutes. BRUNCH CASSEROLE 1 pound Bob Evans Farms Roll Sausage 1 (8 ounce) can refrigerated crescent dinner rolls 2 cups (8 ounces) shredded mozzarella cheese 4 eggs, beaten ¾ cup milk ¼ teaspoon salt 1/8 teaspoon pepper Crumble sausage in a medium skillet; cook over medium heat until brown, stirring occasionally. Drain well. Line bottom of buttered 9 x 13 inch baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients; beat well and pour over sausage. Bake at 450 degrees for 15 minutes or until set. Let stand five minutes; cut into squares and serve immediately.
SPICY BAKED CASSEROLE (Low sodium) 1 can Featherweight Vegetable Beef Soup ½ pound hamburger ¼ cup onion, chopped 2 tablespoons green pepper, chopped 1/3 cup Featherweight Chili Sauce 1.2 to 1 cup noodles, cooked 1/8 teaspoon Featherweight salt Dash pepper Brown hamburger; add onion and green pepper. Cook a few minutes. Stir in remaining ingredients. Pour into casserole dish. Bake at 359 degrees for 30 minutes.
ALPINE POTATO CASSEROLE 4 cups cooked, cubed potatoes 1 cup plain yogurt 1 cup low-fat cottage cheese ¼ cup chopped chives 1 teaspoon salt Dash garlic powder In non-stick 9 inch square baking dish, combine all ingredients. Bake at 369 degrees for 30 minutes or until hot and bubbly. A to Z Recipes Handy Links for Diabetics
PEACHY BEAN CASSEROLE (Methinks this may serve two with leftovers for two?) 1 can (16 ounces) Van Camp’s Brown Sugar Beans 2 tablespoons Tomato Catsup ¼ cup peach preserves 2 tablespoons chopped onion ¼ teaspoon soy sauce 4 chicken thighs or breasts Preheat oven to 350 degrees. Combine beans, catsup, preserves, onion, and soy sauce in a 10 x 6 x 2 baking dish. To coat chicken pieces evenly with sauce, nestle chicken in bean mixture, skin side down, then turn pieces skin side up; cover and bake one hour. Uncover and bake an additional 30 minutes basting chicken with sauce occasionally.
COMPANY CHICKEN CASSEROLE 3 large chicken breasts, split 1 teaspoon salt ¼ teaspoon pepper 2 to 3 tablespoons Puritan oil 1 can cream of chicken soup ¾ cup white wine 4 ounce can mushrooms, stems and pieces, drained 5 ounce can water chestnuts, drained and sliced 2 tablespoons chopped green pepper ¼ tablespoon thyme Cooked Rice Preheat oven to 350 degrees. Sprinkle chicken with salt and pepper and brown in hot Puritan Oil. Place skin side up in a 11 x 7 baking dish. Blend soup into drippings in skillet, then gradually stir in the wine. Add drained mushrooms, water chestnuts. Green pepper and thyme. Heat to boiling, then pour around chicken. Cover baking dish with foil. Bake at 350 degrees for 25 minutes; uncover and bake 25 to 35 minutes longer, until chicken is tender. Serve with hot rice.
*Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course). A to Z Recipes Website Contact Publisher-Submit Article Submit a Recipe Sign Up To Leave A to Z Recipes Website Archives View recent issue archives at Zinester A to Z Recipes Theme Issues View vintage issue archives at Topica Make a donation
The information contained in issues and the website are for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.
SHOP HERE TO SUPPORT A TO Z RECIPES:
|
