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Good morning everyone and welcome to your Sunday edition of A to Z
Recipes newsletter. The weather is chilly and not too wet here in Texas. It should be great for getting some sleep as I worked all night. I'm about halfway though this month of nights, then on to days. Being a morning person, it can't get here soon enough for me. I envy folks who can sleep anytime, anywhere. For me, it is best done at night, but my body adjusts every other month when I must sleep days. Of course, since the kids are not on my schedule, we sometimes play a tug-of-war keeping things quiet for whoever happens to be sleeping. Cookbooks, Recipes, Gourmet Cooking from Amazon
Just a thought... something to feed your brain. Shared in each issue by Fancy in Aurora, Nebraska. "When preparing pasta with tomato sauce and grated cheese, it's best to sprinkle the cheese directly onto the pasta, then pour the sauce over. The combined heat of the pasta and the sauce will melt the cheese, greatly enhancing it's flavor."
To all you OWLS ( Older Wiser Laughin' Souls)
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Slow Cooker Recipes Here's the scoop on the current theme: Ah! Chicken and rice in a creamy sauce; beef stroganoff in a rich gravy; chocolate cake with a molten center of fudge... Home cooking at its best, cooked up with love while I am at work. No, I did not hire a cook. I own a slow cooker (crockpot). So many of us rely on our slow cooker or crockpot for everyday preparation of family meals. Since the appliances come in varying sizes, even those who cook for only one or two benefit from the nifty tools. Personally, I have found it indispensable for meals to bring to work or other gatherings away from home. How convenient it is to cook the meal, unplug it, and bring it in its own serving dish. Using a crockpot or slow cooker is a great way to prepare meals in today's busy world so how about sharing your special recipes? Please send us your favorite recipes for our Slow Cooker Recipes Theme. We will collect them the remainder of this month and post them on the first Sunday of March. 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: Slow Cooker Recipes A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last 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 Slow Cooker Recipes has a deadline of February 28, and will be posted on March 5, 2006. Please use this email link to submit a recipe for theme recipes: Slow Cooker Recipes 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 ! 
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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 February Birthday Babies: 3rd Emily in Coconut Creek, Florida 5th Jim D. in Washington 5th Angela S. in Charleston, South Carolina 8th Carolann in Sharpsburg, Georgia 12th Bette in Stockton, California 13th Liz in Port Royal, Pennsylvania 16th Hal R. in Eaton, Ohio 19th Rob W. in Dartmouth, Nova Scotia 20th Delores M. in St. Louis, Missouri 21st Cheri W. in Ocala, Florida 22nd Joyce S. in Lake Placid, Florida 23rd Jim H. in Calgary, Alberta, Canada 26th RJ in Denver, Colorado Only birthdays shared using the appropriate link and basic information will be considered.
 THIS TOWN IS SO SMALL... Bee Happy and Healthy with Raw Ohio Honey!
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon.com   CHOCOLATE CHUNK OAT COOKIES ~Submitted by Robyn, Auckland, New Zealand 250g butter 3 tablespoons condensed milk 3/4 cup white sugar 1 1/2 cups flour 1 1/2 cups rolled oats 1 teaspoon baking powder 200g dark chocolate roughly chopped or large sized chocolate chips Beat butter, condensed milk and sugar together until light and creamy. Add flour, rolled oats, baking powder and chocolate chunks. Flatten spoonfuls onto a well greased oven tray and cook for 15 to 20 minutes in a medium oven, 180C, until golden brown. Cool on a wire rack and store in an airtight container. GOAT CHEESE & MARINATED PEPPERS ~Submitted by Barbara, Chula Vista, CA 1 yellow bell pepper, halved lengthwise 1 red bell pepper, halved lengthwise 3 Anaheim chili peppers, seeded and halved lengthwise 3 tablespoons extra virgin olive oil 1 tablespoon white wine vinegar 2 cloves of garlic, crushed 11 ounce log of fresh goat cheese 1 baguette, sliced 1/2 inch thick, lightly toasted Preheat the broiler. Lay the pepper halves, skin side up, in a single layer on a baking sheet. Flatten each pepper slightly with your hand. Place under the broiler, about 9 inches from the heat source, until the skins are charred (but not to a crisp), about 15 minutes. Remove the peppers to a plastic or paper bag, close and let steam 15 to 20 minutes. Slip off and discard the charred skins. Dice (1/4 inch) the roasted peppers and place in a bowl with the oil, vinegar and garlic. Cover and chill for at least 8 hours for the flavors to develop. To serve, bring the peppers to room temperature. Remove the garlic. Place cheese on a platter; spoon the peppers over it. Surround with the toasts and serve with small knives for spreading. Serves 8 Source: San Diego Union Tribune SALMON STEAKS WITH CRAB SAUCE ~Submitted by Larry Holmes, Ontario, Canada Note from Larry: I think it would be equally as good (if not better) if the poaching were done in a good white wine! 2 cups water 2 thin slices lemon 1/4 teaspoon salt 1/2 teaspoon dill seed small piece bay leaf 6 3/4-inch salmon steaks 1/4 cup cold water 1 teaspoon cornstarch 1/4 cup sour cream 2 tablespoon butter dash nutmeg 1/4 cup chopped parsley 1 6-ounce can crab meat, drained and flaked Put water, lemon slices, salt, dill seed and bay leaf in large skillet. Add salmon steaks , cover and simmer about 5 minutes or until salmon flakes easily with a fork (check around backbone particularly). Lift salmon out of water carefully and put on hot platter. Keep hot in a warm oven. Strain water salmon was cooked in and measure about 1 cup. Put this liquid in a saucepan and bring to a boil. Combine cold water and cornstarch and stir until smooth. Stir this mixture into boiling fish liquid gradually. Boil until thick and clear. Remove from heat. Stir in sour cream, butter, nutmeg, parsley and crab meat. Heat but do not boil. Serve the salmon topped with sauce. Makes 6 servings. OLD FASHIONED CREAMY RICE PUDDING ~Submitted by Treva, Eastern TN This is an old-fashioned creamy rice pudding, baked, with no eggs. 1 quart milk, scalded 1/4 cup long grain rice 1/4 cup granulated sugar 1/2 teaspoon vanilla Preheat oven to 300F. In a 1 & 1/2 quart baking dish, combine all ingredients. Bake for 2 & 1/2 hours, stirring every 20 minutes. This will give the pudding a creamy texture. LINZER COOKIES ~Submitted by Rita, Niceville, FL 1 Cup Sweet Butter Softened 1 Cup Sugar 1 Egg 2 1/2 Cups all purpose flour 1 tsp. baking powder 2 tbsp. orange juice 1 tsp. vanilla Seedless Red Raspberry Jam Mix butter, sugar, and egg until light and fluffy. Beat in flour, baking powder, orange juice and vanilla until smooth and well combined. Chill 2 to 3 hours. Preheat oven to 400 degrees. Roll dough on well-floured surface 1/8" to 1/4" thickness. Cut out with round cookie cutter - make hole in the middle of half of the cookies. Place on un-greased cookie sheet. Bake near center of 400 degree oven for 6 to 10 minutes or until golden brown on edges. When cool, put powdered sugar on the cookies with a hole in the center. Put jam on the other half of cookies and put cookies together. Yield 6 dozen 2 inch cookies. This dough can be also be frozen. MEXICAN VEGETARIAN CASSEROLE ~Submitted by Treva, Eastern TN Makes 8 servings 1 (15 ounce) can whole kernel corn, drained 1 (15 ounce) can black beans, rinsed and drained 1 (10 ounce) can tomatoes with green chilies 1 (8 ounce) container sour cream 1 (8 ounce) jar Picante sauce 2 cups shredded mild Cheddar cheese 2 to 3 cups cooked rice 1/4 teaspoon black pepper 1 small bunch green onions, chopped to include tops 1 smallish to medium can sliced black olives, drained 1 (8 ounce) package Monterey Jack shredded cheese Combine first 8 ingredients and spoon into lightly greased 9 x 13-inch baking dish. Top with green onions, sliced black olives, and shredded Monterey Jack cheese. Bake at 350˚ for 50 to 60 minutes. Serve warm, with additional sour cream as a garnish. HOT JIVE MASHERS ~Submitted by Tena, MO 3 pounds unpeeled russet potatoes 2 quarts water 2 teaspoons kosher salt 1/2 cup heavy whipping cream 1/3 cup melted butter 1/3 cup Camembert cheese 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne 1/8 teaspoon nutmeg Slice the potatoes into halves; cut into quarters. Cut the quarters into halves. Bring water and kosher salt to a boil in a large saucepan. Add potatoes. Bring to a boil; reduce heat. Simmer for 15 minutes; drain. Mash the potatoes in a bowl. Heat whipping cream, butter and cheese in a saucepan until blended, stirring frequently; be careful not to boil. Remove from heat. Stir in 1 teaspoon salt, black pepper, cayenne and nutmeg. Add to the mashed potatoes and mix well. 6 servings. Source: Famous Dave's Backroads & Sidestreets BAVARIAN STYLE CUBE STEAK ~Submitted by Treva, Eastern TN 1 tablespoon cooking oil 1 lb beef cube steaks, about 1/3 cup chopped onions 2 & 1/2 cups water 2 envelopes dry mushroom soup mix 2 tablespoons brown sugar 2 tablespoons white vinegar 1 teaspoon caraway seeds 1. In large skillet, quickly brown steaks on both sides in hot oil. 2. Add onion, cook until onion is almost tender, about 5 minutes. 3. Combine water, mushroom soup mix, brown sugar, vinegar and caraway; pour over steaks in skillet. 4. Cover; simmer for about 15 minutes or until tender. 5. Skim off any excess fat. 6. Serve with gravy. 7. (Really good with fresh mashed potatoes.) MIXED NUT BARS ~Submitted by Shirley, WA State I play cards with my sister and some other ladies and these were a big hit today. 1 1/2 c. all purpose flour 1 1/2 c, brown sugar 1/4 tsp. salt 1/2 c. plus 2 tbs. cold butter, divided 1 can (11 1/2 oz) mix nuts or use straight peanuts 1 c. butterscotch bits 1/2 c, light corn syrup (Karo) In a bowl, combine the flour, sugar and salt. Cut in 1/2 c. butter until like corn bread crumbs. Press in greased, 9X13X2 pan. Bake at 350F. for 10 minutes. Remove from oven and sprinkle on nuts. Melt the butterscotch chips with the corn syrup and the remaining 2 tbs. butter. Mix well and then pour over nuts. Bake 10 minutes more. Cool and cut in 1 1/2 inch squares. PINA COLADA COBBLER ~Submitted by Treva, Eastern TN 1 cup self-rising flour 1 cup milk 3/4 cup granulated sugar 1 can pineapple tidbits, partially drained 1 can cream of coconut 1/2 cup sliced maraschino cherries (optional) Preheat oven to 350 degrees F. In a 2-quart casserole, mix first three ingredients until smooth. Add next three ingredients and stir to mix. Bake for approximately 45 minutes or until crust is golden and center is firm. SEAFOOD CREAM CHEESE QUICHE ~Submitted by Ann, Montreal, Quebec, Canada 2- 8" unbaked pie shell stalk of celery, chopped 1/2 small onion, chopped 8 ounces cream cheese 1/4 lb. Grated Swiss cheese 1 lb. Shrimp, shelled and deveined 3 Tbs. melted butter 5 large eggs 1 cup milk Ingredients make two 8" pies. Preheat oven to 425 degrees. Melt butter in pan and saut?hrimp, onion and celery. Cut cream cheese into 1/4 inch pieces. Cover the bottom of the pie crust with the cream cheese pieces. Add the saut?d shrimp, onion and celery and top with the grated Swiss cheese. Mix together the milk and eggs and pour over the top. Bake 10 minutes, then reduce temperature to 350 and bake for another 1/2 hour. Serves 6. Source: Angel of the Sea Bed & Breakfast CHEDDAR CHOWDER ~Submitted by Treva, Eastern TN 2 cups boiling water 2 cups diced potatoes 1/2 cup sliced carrots 1/2 cup sliced celery 1/4 cup chopped onion 1 & 1/2 teaspoons salt 1/4 teaspoon pepper 1/4 cup margarine 1/4 cup flour 2 cups milk 2 cups (8 oz.) shredded sharp cheddar cheese 1 cup cubed cooked ham Add water to potatoes, carrots, celery, onion, salt & pepper. Cover; simmer 10 minutes. Do not drain. Make white sauce with margarine, flour, & milk. Add cheese; stir until melted. Add ham & undrained vegetables. Heat; do not boil. Variations: Varsity Chowder: - omit ham; add 8 slices crisply cooked, crumbled bacon. School Days Chowder: - omit ham; add 1/2 lb. sliced frankfurters. Midwest Chowder: - omit ham; add 2 cups (1 lb. can) cream-style corn. Serves 6-8. MANDARIN ORANGE JELL-O SALAD ~Submitted by Luanne, FL Here is a recipe we have fixed and got raves over. Very simple but VERY good !!! 1 box orange Jell-O 1 box tapioca pudding 1 box vanilla instant pudding 3 c. water In a pan , bring the water to a boil. Whisk in the pudding and Jell-O and boil for 2 minutes, stirring constantly. Cool completely!!!! Add: 1 can mandarin oranges, drained 1 can crushed pineapple ( do not drain ) 1 (8 oz.) container Cool Whip Let set up at least 2 hours. We also added mini marshmallows to this and it is great. I used sugar free pudding and Jell-O. Could add nuts, coconut or other fruits if you choose. BOGIE'S CHOCOLATE DECADENT PIE ~Submitted by Treva, Eastern TN 1 & 1/4 cups Thin Mints, crushed 1 & 1/4 cups Trefoils, crushed 1/4 cup sugar 1/3 cup butter, melted 1 & 1/2 cups milk chocolate chips 1 & 1/2 cups white chocolate chips 1 & 1/2 cups sweetened condensed milk 1 & 1/2 teaspoons vanilla extract 1 & 1/2 cups fresh whipping cream Preheat oven to 375 degrees. Crust: Spray the inside of a 9" pie pan with non-stick cooking spray. In a bowl combine shortbread cookie crumbs, sugar and melted butter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Bake 5-7 minutes. Set aside to cool. Filling: In a microwave-safe bowl, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Microwave for 2 minutes on medium power. Stir until all chips are melted and pour into bottom of cooled crust. Set in refrigerator while preparing second layer. For second layer, repeat above process using the vanilla chips. Pour over milk chocolate layer. Set in refrigerator while preparing top layer of whipped cream. Whip cream until stiff peaks form. Fold in remaining sweetened condensed milk and vanilla. Spread whipped cream over the top, then sprinkle/decorate with Thin Mint cookie crumbs. Chill before serving. QUICK AND EASY CHILI BEEF PASTA ~Submitted by Larry Holmes, Ontario. Canada 12 ounces of rigatoni or macaroni 1 pound lean ground beef 1 onion, chopped 2 tablespoons chili powder 2 teaspoons dried oregano 2 cups milk 1 sweet green pepper, chopped 1 can (28 ounces) stewed or diced tomatoes 1/4 cup tomato paste 1/2 teaspoon salt 1/4 cup shredded old Cheddar or Monterey Jack cheese Cook pasta according to package directions. Drain and return to pot. In the meantime, in large non-stick skillet, brown beef over medium-high heat; drain off any fat. Add onion, chili powder, and oregano; cook, stirring, until onion is softened. Add milk and bring to boil; reduce heat and boil gently until most of the liquid is absorbed. Add green pepper, stewed tomatoes and tomato paste; bring to boil. Reduce heat and simmer for about 5 minutes or until thickened slightly. Stir in salt. Stir sauce into drained pasta. Sprinkle with cheese. If desired, broil under preheated broiler until cheese is melted and bubbling. Makes 4 servings. For the adventurous: Spice up the tasty dish by adding 1 teaspoon ground cumin or toasted cumin seeds along with the chili powder. Add 1 jalapeno pepper, minced, along with the green pepper. PARTY PORK CHOPS 'N YAMS ~Submitted by Treva, Eastern TN 6 smoked loin pork chops, cut in 3/4 inch thick 2 Tbsp. butter or margarine 2 cups cooked mashed fresh yams or sweet potatoes 1 can crushed pineapple, drained, reserve liquid 3 Tbsp. maple syrup 1/4 tsp. cinnamon 1/8 to 1/4 tsp. salt 1/3 cup black walnut pieces Brown pork chops in butter over medium heat. Place pork chops in 13 x 9 inch baking pan. Combine yams, pineapple, maple syrup, cinnamon, and salt; mix well. Spoon mixture over pork chops. Sprinkle with nuts. Pour pineapple liquid into pan. Bake uncovered at 350 degrees F for 25-30 minutes, or until yams are thoroughly heated. Makes 6 servings.
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