A to Z Recipes
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~ 02-05-2004 ~ |
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IN TODAY'S ISSUE:
Publisher's Desk |
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Publisher's Desk...
Good morning. I am supposed to be visiting my long-time friend Jean in Orange, TX right now. Some sad news caused a change in plans. Just after posting yesterday’s issue I heard from family in Galveston. The kids’ paternal grandfather (in Florida) passed away early yesterday. He was a very kind man and, as my own father was absent from my life since I was 10, he was a close second. I will miss you, Dad, but you are in a place free of pain and worry now.
My thanks to all who participated in today’s issue. We all owe thanks to the “guys” who will make you laugh your heads off in today’s Crazy Corner. I was chuckling while preparing recipes for this issue. What a hoot!
I hope you will take a look at the recipe in today’s Publisher’s Choice. Some day before I die, I am either going to prepare this dish, or go to a restaurant where it is served, and eat it. It is one of the most appealing recipes I have seen in a while. The picture may not do it justice, but it shall be mine some day...
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The Last 100 Years
Shared by Bette, Pittsburg, CA
This was forwarded to me on email and I found it fascinating!
CINNAMON
Shared by Robyn Barnes, Phoenix, AZ
I work for a world-renown publisher of health books and magazines. While reading one of our health books we sell, I came across a really neat little-known fact about a wonderful spice called...........CINNAMON.
Cinnamon, which most of us have in our kitchen cupboards, is a wonderful spice that makes foods and beverages taste great, but what most DON'T know is that cinnamon has really great medicinal powers as well.
Cinnamon not only helps to prevent diabetes, but it also cures laryngitis and reduces fevers that you may get with the cold and flu symptoms as well as just being "yucky" sick. Now here's the BIG kicker about cinnamon. Drinking or ingesting cinnamon speeds up your metabolism, so....if you need to lose weight, it will SAFELY allow you to lose the weight you need to lose!!!!
So, there you have it!
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NOTE:
St. Patrick's Day Recipes
Saint Patrick's Day is March 17th. This is a perfect way to plan at least one meal in honor of the patron saint of Ireland. You may choose a traditional dish such as an Irish Soda Bread recipe; the numerous potato dishes that are reminiscent of Ireland's earthy, humble history; perhaps a simple addition to a favorite recipe that makes it more "Irish"...please share your favorite Irish recipes. We aim to have a memorable theme issue dedicated to the Irish in all of us. Now, here is the NEW set of rules:
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 TWO of your favorite theme recipes in ONE email. 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 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.
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 and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are 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.
The deadline for March's theme issue is Friday, February 27th.
Theme recipes must have subject: "St. Patty" and will be posted on Sunday, March 7th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Shared by Donald G, GA
She said, "Honey, I've been thinking when we finish dinner you might like to go up stairs and have some fun."
He said, "We can't do that it's lent."
"Lent?"
"Yes, lent."
"Well to whom and for how long?"
Shared by John, TX
After returning from his honeymoon in Florida with his new bride, Virginia, Luigi stopped by his old barbershop in Cleveland to say hello to his friends.
Giovanni said, "Hey Luigi, how wasa da treepa?"
Luigi said, "Everytinga wasa perfecto except for da traina ride down."
"Whata you mean, Luigi?" asked Giovanni.
"Well, we boarda da train at Grana Central Station. My beautiful Virginia, she pack a biga basket a food. She broughta vino, some nice cigars for me, and we were looking a forward to da trip.
Everytinga wasa Okey Dokey until we getta hungry and open upa da luncha basket. The conductore come a by, waga hisa finger at us anda say, 'no eat in disa car. Musta use a dining car.'"
"So, me and my beautiful Virginia, we go to dining car, eat a biga luncha and start to open a bottle of nice a vino! Conductore walka by again, waga hisa finger and say, 'No drinka in disa car. Musta use a club a car.' "So, we go to club car."
"While drinkina vino, I start to lighta my biga cigar. The conductore, he waga his finger again and say, 'No smokina disa car. Musta go to smokina car.' We go to smokina car and I smoke a my biga cigar."
"Then my beautiful Virginia and I, we go to sleeper car anda go to bed. We just about to go boomada boomada and the conductore, he walka through da hall shouting at da top of hisa voice, 'Nofolka, Virginia! ... Nofolka, Virginia!'"
"Next time, I'ma gonna take a da bus!!"
Shared by Larry Holmes, Ontario, Canada
Sven & Olie, a couple of Norwegians now living in Minnesota, head for the
fair in Duluth. The first thing to catch Sven's eye is the big double
Ferris wheel.
"Oh, Ole," he says, "vould you look at dat. I've always vanted to go on
von of dose big Ferris veels. Let's go ride on dat von."
Ole, not being near as adventurous as Sven says, "Oh, I don't tink so. Dat
looks kind of dangerous to me."
"Vell," says Sven, "you give me yust von good reason vhy you von't go vit
me on dat ride."
Ole couldn't come up with a good reason so up they went. Ole had to admit
after the ride that it was kind of fun.
After another 10 or 15 minutes they came to the roller coaster. "Oh Ole,"
says Sven, "Vould you look at dat. Dat's von fine looking roller coaster. I
tink ve should go for a ride on dat."
"Oh, I don't tink so." says Ole. "Dat looks very dangerous to me."
"Vell," says Sven. "You give me yust von good reason vhy you von't go vit
me on dat roller coaster."
Again Ole couldn't come up with a good reason so they both went up on the
roller coaster. Ole had to admit after the ride that it wasn't so bad.
After another 10 minutes or so, they came to the bungee jump.
"Oofdah!" exclaimed Sven. "Vill you yust look at dat, Ole. Dose people
yump off dat big tower vit nuttink but a rubber band tied to dare ankles.
Dat looks like so much fun. Come on, let's go do it."
"Oh, I don't tink so," says Ole. "Dat's much too dangerous. Dis is vare I
draw da line."
"Vell," says Sven, "you give me yust von good reason vhy you von't go up
on dat tower and yump off vit me."
"Ya, I give you a good reason," says Ole. "I came into dis vorld because
of a broken rubber and, by jimminy, I'm not going to leave it da same vay."
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SPAGHETTI SQUASH STIR FRY
~Sent in by Crystle, TX
1 spaghetti squash (about 3 lb)
Pierce the squash with the tip of a sharp knife in several
places; place on a paper plate and microwave on High 20 mins,
until just softened, turning once during cooking. Let stand 5
mins. Cut the squash in half lengthwise and remove seeds.
Using a fork, scoop out the pulp. Measure out 6 cups squash
(reserve any remaining squash for another use). Spray a large
nonstick skillet or wok with nonstick cooking spray; heat. Add
the carrots, and bell peppers; cook, stirring as needed, until
tender crisp, 7-8 minutes. Stir in the spaghetti squash, broth,
basil and black pepper; cook until heated thru, about 2 minutes.
Serve, sprinkled with the cheese. Makes 8 servings.
Nutritional information: 92 calories, 3 g fat, 4 g protein,
14 g carbohydrates, 4 mg cholesterol, 144 mg sodium, 3 g fiber.
BANANA SPLIT DESSERT
~Sent in by Charlie, Mobile, AL
2 cups graham cracker crumbs
Combine graham cracker crumbs and 1/4 cup melted butter in bowl; press into
9-x 13-inch dish. Beat eggs, softened butter, and confectioner's sugar in
bowl for 15 minutes. Spread over prepared crust. Arrange banana slices over
top. Spread pineapple over bananas. Top with whipped topping. Sprinkle with
nuts and cherries. Drizzle syrup over top. Chill overnight. Yield: 10 servings.
CHIMICHANGAS
~Sent in by Larry, Ontario, Canada
lard or shortening
ABOUT 3 HOURS BEFORE SERVING:
In 3-quart saucepan over medium-high heat, in 2 tablespoons hot lard or shortening, cook beef for stew, onion and garlic until beef is well browned, stirring occasionally. Stir in 1 cup water and 1 teaspoon salt; heat to boiling.
Reduce heat to low; cover and simmer until meat is tender, about 1 ½ hours, stirring occasionally.
About 5 minutes before mat is done, in 1-quart saucepan over low heat, heat refried beans. When meat is done, with two forks, pull meat to shreds. Add chilies. Increase heat to medium; cook mixture until all liquid has evaporated, about 5 minutes. Spread about 2 tablespoons refried beans on each tortilla; top beans with about ¼ cup meat mixture in lengthwise strip. Fold left and right sides of each tortilla over mixture, and then fold both ends under to form a package.
In 12-inch skillet over medium heat, heat 1/2-inch salad oil to 375°F. Fry tortilla packages folded-side down, two at a time, about 1 minute or until golden. Turn and fry about 1 minute longer. Remove to paper towels to drain; keep warm. Serve Chimichangas with red table sauce.
Makes 10 main-dish servings.
ANGEL PILLOWS
~Sent in by Treva, NC
1/2 cup Butter flavor Crisco
FROSTING:
Heat oven to 350 degrees F. Grease baking sheet with butter flavor Crisco; set aside. Cream 1/2 cup butter flavor Crisco, cream cheese and milk in medium bowl at medium speed of electric mixer until well blended. Beat in brown sugar and then 1/2 cup preserves.
Combine flour, baking powder, cinnamon and salt. Mix into creamed mixture. Stir in 1/2 cup nuts. Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie. Place 2 inches apart on baking sheet.
Bake at 350 F. for 14 minutes. Cool on baking sheet one minute. Remove to cooling rack. Cool completely before frosting.
FOR FROSTING: combine confectioners' sugar, 1/4 cup preserves and 1 tablespoon butter flavor Crisco in small bowl. Beat with electric mixer until well blended. Frost cooled cookies. Sprinkle finely chopped pecans (or coconut) over frosting, if desired.
HINT: Try peach or pineapple preserves in place of apricot.
Makes 1 & 1/2 dozen 1 & 1/2 Inch Cookies
SKILLET CHICKEN AND RICE
~Sent in by Katina, TN
1 1/3 cups milk
4 skinned and boned chicken breast halves
Combine milk, soup, rice mix, and seasoning packet; set aside.
Cook chicken in butter in a large skillet over medium-high heat 5 minutes on each side. Pour rice mixture over chicken; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done and liquid is absorbed.
VEGETABLE BARS
~Sent in by Joyce, IL
2 cans Pillsbury crescent rolls
Unroll the crescent rolls and pat into the bottom of two cookie sheets. Bake according to the package directions. In a bowl, combine the cream cheese dressing mix, and mayonnaise. Mix well. Spread l/2 of the mixture on each cooled crust. Gently toss the vegetables on top of each crust. Sprinkle cheese. Refrigerate until ready to serve. Cut each crust into 24 bars.
CAKE FOR TWO
~Sent in by Jean, Syracuse, NY
Unless you buy cake mixes for one, you're probably going to have too much left over. Use this formula to make two cakes out of one two layer mix.
1-3/4 cups cake mix from two layer box
Combine ingredients in an ungreased 8 or 9" square pan and beat with fork until well blended. Spread batter evenly in the pan when mixed. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
EGGPLANT ELOISE
Armand Jonte, Armand's, Waveland, MS
This is a dish that looks like Mardi Gras on a plate: fried eggplant stuffed with shrimp-crab meat filling, topped with a rosy Choron sauce and garnished with bright green snow peas, carrot and shreds of red cabbage. This dish could serve as an appetizer or a main course at lunch or brunch.
Makes 8
Tarragon Reduction:
Tomato Reduction:
Beer Batter:
Seafood filling:
Choron Sauce:
1 eggplant
Garnishes:
To make the tarragon reduction: In a small sauté pan, combine all ingredients and reduce 3 to 4 minutes, or until the wine evaporates.
To make the tomato reduction: Cook tomatoes in wine in a medium skillet for 5 minutes, or until softened and most of the liquid is evaporated. Purée the tomatoes and pass through a fine-meshed sieve.
To make the beer batter: In a medium bowl, whisk together all of the ingredients until mixture is smooth.
To make the filling: Melt 2 tablespoons of the butter in a medium sauté pan or skillet over medium heat and sauté the celery, onion, carrot, bell pepper and garlic until tender, about 5 minutes. Add the shrimp and cook until pink, then add the wine. Add the crabmeat, then the remaining butter and green onions. Season with Worcestershire sauce and seafood seasoning.
To make the sauce: In a medium saucepan, whisk the egg yolks over medium heat until thickened, about 3 to 4 minutes. Gradually whisk the warm clarified butter into the egg yolks. Season with Worcestershire, salt, cayenne and lemon juice. Add the tarragon reduction and tomato reduction.
Peel the eggplant and cut into 1-1/4-inch-thick discs. Using a spoon or melon baller, hollow out the center of each eggplant slice, leaving 1/4 inch in the bottom as a base to make a cup. Sprinkle with seafood seasoning. Heat the oil to 375 F in a deep fryer or deep saucepan. Dip the eggplant discs in flour, then beer batter. Deep-fry for 3 to 4 minutes, or until golden brown. Drain on paper towels.
To prepare the garnishes: In 3 separate small pans, melt 1 tablespoon of the butter over medium heat. Put 1 of the garnishes into each pan and warm in the butter.
To serve: Fill the fried eggplant slices with seafood mixture and top with Choron sauce. Garnish with snow peas, shredded red cabbage and carrot.
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