A to Z Recipes
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~ 02-08-2004 ~ |
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IN TODAY'S ISSUE:
Publisher's Desk |
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Publisher's Desk...
Good morning to all. I hope this finds you well and enjoying your week end. We laid low yesterday and watched some old taped movies rather than spend money on rentals. Trey treated us to chili dogs for lunch and Angela did the honors with popcorn during the movies. I will enjoy these times as I know all too well that they will be short-lived. Angela and Trey are coming to the age where they will be spending weekends doing “teen stuff”. It is a bittersweet thought for me. However, the time they will spend on other activities can be a time for Mother to get a life, lol.
Please remember about the current theme dedicated to St. Patrick’s Day. I have received some great recipes already but bet there are many of you who have some that would be enjoyed in the issue. Are there any recipes that remind you of St. Patty’s Day celebrations? Get them in to me, won’t you?
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To subscribe (or unsubscribe) to this publication, follow the links at the bottom of each issue. I cannot subscribe (or unsubscribe) folks. You must do this for yourself. Enjoy!
"Now"
I would rather have one little rose
I would rather have a pleasant word
I would rather have a loving smile
Bring me all your flowers today,
~Author unknown
Time-saving Tip:
Shared by Jean, Syracuse, NY
Since a handy way to marinate meat and poultry is to place the meat in
a gallon size zipper plastic bag, here's an idea to keep your mixing
bowl clean: wrap the opened zipper bag around a small mixing bowl, mix up
the marinade in the "lined" bowl, then unwrap your clean bowl and
place the meat in the bag to marinate.
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
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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
SHORT AND SWEET
Shared by Vicki, Sarasota, FL
Test your IQ with the question below:
There is a mute who wants to buy a toothbrush. By imitating the action of brushing one's teeth he successfully expresses himself to the shopkeeper and the purchase is done. Now if there is a blind man who wishes to buy a pair of sunglasses, how should he express himself? Think about it first before scrolling down for the answer...
Shared by Carol, NY
I pulled into a crowded parking lot and rolled down the car windows to make sure my Labrador Retriever had fresh air. She was stretched out on the back seat, and I wanted to impress upon her that she must remain there. I walked to the curb backward, pointing my finger at the car and saying emphatically, "Now you stay. Do you hear me? Stay!"
The driver of a nearby car gave me a startled look. "I don't know about you, lady," he said incredulously.
"But I usually just put my car in park."
Shared by Pat in the High Sierras, CA
1. It is important that a man helps you around the house and has a job.
2. It is important that a man makes you laugh.
3. It is important to find a man you can count on and doesn't lie to you.
4. It is important that a man loves you and spoils you.
5. It is important that these four men don't know each other.
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Thanks very much for your time and support of A to Z Recipes and if you have any suggestions, insights, or problems about what I've discussed here, then feel free to email me at Contact List Owner(maggieblackwell@hotmail.com).
JAPANESE BEEF STEAK SALAD
~Sent in by Jean, Syracuse, NY
Ingredients:
1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)
Marinade & Dressing:
3 tablespoons each dry sherry, reduced-sodium soy sauce and rice wine vinegar
Instructions:
Combine sherry, soy sauce, vinegar, hoisin sauce and ginger in small bowl. Place beef steak and 1/3 cup marinade in food-safe plastic bag, turn to coat.
Close bag securely and marinate in refrigerator 2 hours, turning once. For dressing, add 1/4 cup water, green onion, sugar and sesame oil to remaining marinade, mix well.
Remove steak, discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once.
Let stand 5 minutes. Carve steak.
Combine cabbage, lettuce, carrot and radishes; divide among 4 plates. Arrange cucumber, rice, pea pods and beef on salads. Serve with dressing.
Makes 4 servings.
CHOCOLATE CARAMEL PIE
~Sent in by Larry, Ontario, Canada
Brownie:
Topping:
Heat oven to 350° F.
Brownie: Melt butter and ½ cup mini chocolate kisses in large saucepan,
stirring until smooth. Remove from heat. Add sugar, eggs and vanilla. Mix
well. Add flour, baking powder and salt, stirring until smooth. Spread
batter in greased 9-inch pie plate. Bake in preheated oven for 20 to 25
minutes, or just until set.
Topping: While brownie base is baking, heat caramels and cream on low heat,
stirring until smooth. Remove brownie from oven. Spread topping on top.
Sprinkle with pecans and mini kisses. Bake 5 minutes longer. Let stand at
least 30 minutes before cutting into wedges.
Serves 8
APPLE-CHEESE SAUSAGE BALLS
~Sent in by Bev, FL
2 pounds bulk sausage
Mix all ingredients in a large bowl. Using an ice cream scoop as a measure, form into
2-inch balls. Place on greased baking sheet and bake at 300o until done,
about 30 to 45 minutes. Makes about 24 balls.
Chef's Note: This recipe can be
prepared ahead and frozen. Place the baked sausage balls on a pan and
partially freeze. Place in a freezer bag and use as needed.
SORRENTO'S CHICKEN SQUISTO
~Sent in by Vicki, Sarasota, FL
Here is a recipe for a great chicken dish...I found it in a magazine, from Sorrento Cheese...and it is just great...
AND, it goes together in a flash!!
Ingredients:
Directions:
Preheat oven to 375º. Season chicken with Salt, Pepper, Garlic and onion powders. Heat oil over medium-high heat in an oven-safe pan. When pan is hot, add chicken and saute 2 minutes each side. Remove chicken. Saute onions in pan for 4 minutes. Add tomatoes and broth and cook for 8 minutes to blend flavors. Place reserved chicken in pan, stir to combine. Mix cheeses together, and sprinkle over chicken. Bake about 15 minutes. Serve with rice or pasta, if desired.
This goes together in 20 minutes!!
I also tried it with Jalapeno diced tomatoes (Albertson brand) and the more Mexican version was delish as well.....
I didn't have Romano, so used just the two cheeses, and that was good as well....
Last nite I diced a zucchini to go into it too...great addition!!
It’s a big hit around here, without rice or pasta!!
PRAWNS, MANGO, SNOW PEAS
~Sent in by Larry B., Southern Australia
Thought is was about time I submitted a recipe. Mangoes are abundant in Northern Australia and I love fresh crunchy home-grown Snow Peas.
Ingredients:
Sauce:
Preparation:
NO CRUST PIZZA
~Sent in by Barbara, Chula Vista, CA
1 (2 ounce) can chopped mushrooms
Drain mushrooms; reserve liquid. Add water to equal 1/3 cup liquid. Combine the liquid, egg, crumbs, oregano, 1/2 teaspoon salt, and dash pepper; let stand 5 minutes.
Add beef; mix well. Pat beef mixture into 9 inch pie plate to form crust. Cut cheese into 8 triangles; layer half atop beef mixture. Top with pizza sauce, mushrooms, onion and green pepper.
Bake in 350 degree oven 45 minutes. Top with remaining cheese; bake 5 minutes.
Remove to serving platter, using two spatulas.
Makes 8 servings.
One serving (1/8 pizza) equals:
2 1/2 lean meat exchanges
CREAMY CHICKEN BAKED POTATOES
~Sent in by Jean, Syracuse, NY
5 ounces chunk white chicken in water -- drained
Combine everything but potatoes in small saucepan and heat through on low.
Cut hot potatoes lengthwise and open. Spoon chicken mixture on top.
Serve immediately. Yield: 2 servings.
CASSEROLE ROCKEFELLER
2 (10-ounce) packages frozen spinach, chopped or leaf
Preheat oven to 425 degrees.
Prepare spinach per package directions and drain. Use microwave to save time. In large bowl, mix spinach, feta, mozzarella, oysters (including oil from tin), garlic powder, onion powder, salt and pepper to taste. Add egg last and mix until combined.
Spray two-quart casserole dish with cooking spray. Place layer of phyllo dough on bottom, brush with butter and place a second layer on top. Brush this layer with butter and add spinach mixture. Top casserole with four layers of phyllo dough, buttering each layer before topping with next. Drizzle remaining butter over top of casserole.
Bake at 425 degrees for 20 to 30 minutes.
Note: Phyllo dough is available in most supermarkets in the frozen-foods section, usually next to the frozen pie shells. Keep the phyllo moist by placing a damp kitchen towel over it while you are working. Leftover phyllo may be wrapped well and refrozen.
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