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A to Z Recipes
March 2, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. I hope you are doing well this morning and rested. As soon as I send this baby off to you, I will get some rest myself. I am half-way through my month of night watch. Working nights is really good as we get some interesting calls at the PD after dark, there's always more excitement, and a good crew with which to work. I suppose the only drawback is that I am so sleepy all month (I work one month of days, one of nights, then over again). If I could find a magical cure for not being a day sleeper, I'd have it made. I keep thinking about how good it will be to not work at all during Spring Break that being sleepy for 2 more weeks is not so bad, ha-ha.
I had a few of my trusty recipe submitters come to the plate the past week so I am good to go for two more issues. I've been thinking about what I could do to get more folks to join in the sharing. I thought maybe having a give-away once monthly, and with every recipe sent in that person's name would be in
for the drawing. I am not crazy about this publication costing me more money to produce, but getting some new blood might make it worth the expense. I am still mulling it over and will let you know what I come up with soon. If you have any suggestions for me, please drop me a line using this email link:
a2z
Suggestion.
We ended up with a fairly good number of recipes for the past Monthly Theme topic of
Eat Your Veggies! Those will be shared in the Monthly Theme issue scheduled for posting on Sunday, March 9. We have a new topic which is announced in the
Monthly Theme section. Please visit there to read more about it and the handy link to be used for your recipes. I thank you in advance.
Okay boys and girls. Today's issue is a keeper. There are so many recipes and reasons to think and laugh that I am certain you'll truly enjoy it. I know the following folks were as pleased as me to do the sharing.
Mary H., Montreal, Canada
Pam, OH
Treva, NC
Patricia, Charlevoix, MI
Dorie, IL
Mary S., Nashville, TN
Leasa, IA
Lori, NY
Lou, FL
Rita, Niceville, FL
Johnny, LA
Pat, Minden, NV
Larry Holmes, Toronto, Canada
Linda H., Rosharon, TX
Chris M., NM
Brenda, AL
We'll see you here again on Wednesday, God willing.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops:
GNWE.
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Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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"Don't let yourself get so angry that you stop loving, because one day you'll wake up from that anger and the person you love will be gone"
~ Joey Potter
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Checking the Day
by Edgar Guest
Shared by Mary H., Montreal, Canada
I had a full day in my purse
When I arose, and now it's gone!
I wonder if I can rehearse
The squandered hours, one by one,
And count the minutes as I do
The pennies and the dimes I've spent.
I've had a day, once bright and new,
But, oh, for what few things it went!
There were twelve hours when I began,
Good hours worth sixty minutes each,
Yet some of them so swiftly ran
I had no time for thought or speech.
Eight of them to my task I gave,
Glad that it did not ask for more.
Part of the day I tried to save,
But now I cannot say what for.
An hour I spent for idle chat,
Gossip and scandal I confess;
No better off am I for that,
Would I had talked a little less.
I watched steel workers bolt a beam,
What time that cost I don't recall.
How very short the minutes seem
When they are spent on trifles small.
Quite empty is my purse to-night
Which held at dawn a twelve-hour day,
For all of it has taken flight-
Part wisely spent, part thrown away.
I did my task and earned its gain,
But checking deeds with what they cost,
Two missing hours I can't explain,
They must be charges as lost.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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News We Can Use
Shared by Pam, OH
This was in the "Woman's World" Feb. 11, 2008 issue. With the flu season starting to hit us hard I thought some might be interested.
"Soothing on its own or made more indulgent with marshmallows or caramels floating on top, hot cocoa makes the perfect winter drink for good reason: According to Cornell University research, one cup has twice the cold-and flu-fighting antioxidants of red wine-and two to three times more than green tea!
Low in fat, high in comfort! Made with skim milk, hot cocoa has less than one gram of fat per serving-versus 40 grams in a typical chocolate bar!
Skip pre-packaged mixes; they're loaded with sugar and additives.
Make it gourmet!
Instead, mix together:
1 cup fat-free dry milk
3/4 cup light brown sugar
1/2 cup unsweetened cocoa
Store in a tightly sealed container.
Ready for a cup? Whisk together 2-3 Tbs. mix with 1 cup cold milk. Microwave on High 1 minute.
IRISH CREAM
Add 1/2 tsp. honey and a dash of Irish whiskey to milk; top with whipped cream and grated chocolate.
MOCHA
Fill your mug with coffee instead of milk.
VANILLA-ALMOND
Add a dash each of vanilla extract and Amaretto to milk.
NOTE: The ingredients in cocoa powder release the same pleasure chemicals as being in love!
NOTE: Phytochemicals in cocoa beans lift mood and lower blood pressure!
Now you have an excuse for a cup of hot cocoa! Ha!
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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Egg-ceptional Recipes
Here's the scoop on the current theme:
Yes, as my corny title implies, we are collecting recipes that feature the egg as a main ingredient. Sadly, eggs got some bad press years ago as a major contributor to high (bad) cholesterol and heart disease. More recent studies have shown that eggs are not the bad guys as previously reported. Eggs are naturally nutrition-dense food with a high proportion of nutrients to calories. There are so many wonderful recipes where eggs truly shine, and not just for breakfast, either! Since Easter is this month and the egg is a symbol of the season, what better topic? Don't forget all the recipes using leftover Easter eggs, too. We love sharing recipes here, sure, but it takes your help to keep it going. And the
Monthly Theme issues are the most popular, and a great way to start sharing recipes!
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Egg-ceptional Recipes. We will collect them the remainder of this month and post them on the first Sunday of November. 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: Egg-ceptional Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day 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. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting 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.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Egg-ceptional Recipes.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Egg-ceptional Recipes has a deadline of March 31, 2008, and will be posted on April 6, 2008.
Please use this email link to submit a recipe for theme recipes: Egg-ceptional Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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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 (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our March Birthday Babies:
1st Trudy R. in Midwest City, Oklahoma
2nd Robyn B. in Algies Bay, New Zealand
2nd Lolade in Shomolu, Lagos
3rd Zuliaht in Onike, Lagos
6th Nora in Opelika, Alabama
8th Shirl W. in Mililani, Hawaii
9th Cindy in Jesup, Georgia
10th Gerryl Ann M. in Penetanguishene, Ontario, Canada
11th Pamela in Andover, Maine
11th Judi J. in Indian Orchard, Massachusetts
12th Shirley I. in Washington State
12th Karen D. in Chicago, Illinois
13th Ron in Dartmouth, Nova Scotia
15th Linda M. in Columbia City, Indiana
17th Debbie L. in Erie, Pennsylvania
17th Frankie A. in Dierks, Arkansas
17th Joyce in Scarborough, Ontario, Canada
19th Lisa S. in Lindsay, Ontario, Canada
20th Joyce S. in Yulee, Florida
21st Gloria in Sunnyvale, California
22nd Christie D. in Shevlin, Minnesota
22nd Elaine V. in Farmington, New Mexico
23rd Gloria C. in Notre Dame, New Brunswick, Canada
23rd Marty in Tell City, Indiana
25th Lori on Staten Island, New York
25th Teresa W. in Winder, Georgia
25th Sheryl B. in San Diego, California
25th Marianne S. in Yellville, Arkansas
28th Cathy on Staten Island, New York
29th Tammy in Altoona, PA
31st Gloria in Barrie, Ontario, Canada
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Shared by Treva, NC
To be posted VERY LOW on the refrigerator door - pet nose height.
Dear Dogs and Cats:
The dishes with the paw prints are yours and contain your food. The other dishes are mine and contain my food. Please note, placing a paw print in the middle of my plate and food does not stake a claim for it becoming your food and dish, nor do I find that aesthetically pleasing in the slightest.
The stairway was not designed by NASCAR and is not a racetrack. Beating me to the bottom is not the object. Tripping me doesn't help because I fall faster than you can run.
I cannot buy anything bigger than a king sized bed. I am very sorry about this. Do not think I will continue sleeping on the couch to ensure your comfort. Dogs and cats can actually curl up in a ball when they sleep. It is not necessary to sleep perpendicular to each other stretched out to the fullest extent possible. I also know that sticking tails straight out and having tongues hanging out the other end to maximize space is nothing but sarcasm.
For the last time, there is no secret exit from the bathroom. If by some miracle I beat you there and manage to get the door shut, it is not necessary to claw, whine, meow, try to turn the knob or get your paw under the edge and try to pull the door open. I must exit through the same door I entered. Also, I have been using the bathroom for years --canine or feline attendance is not required.
The proper order is kiss me, then go smell the other dog or cat's butt. I cannot stress this enough!
To pacify you, my dear pets, I have posted the following message on our front door:
To All Non-Pet Owners Who Visit & Like to Complain About Our Pets:
1. They live here. You don't.
2. If you don't want their hair on your clothes, stay off the furniture. That's why they call it 'fur'niture.
3. I like my pets a lot better than I like most people.
4. To you, they are an animal. To me, he/she is an adopted son/daughter who is short, hairy, walks on all fours and doesn't speak clearly.
Remember: Dogs and cats are better than kids because they:
1. Eat less
2. Don't ask for money all the time
3 Are easier to train
4. Normally come when called
5. Never ask to drive the car
6. Don't hang out with drug-using friends
7. Don't smoke or drink
8. Don't have to buy the latest fashions
9. Don't want to wear your clothes
10. Don't need a gazillion dollars for college, and...
11. If they get pregnant, you can sell their children
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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MICHIGAN
MICHIGAN POTATO FUDGE
Never fails
~Submitted by Patricia, Charlevoix, MI
3 squares bitter chocolate
3 tbs butter
1/4 tsp vanilla
1 lb powdered sugar
dash of salt
1/3 cup cooled mashed potatoes
Melt chocolate and butter over hot water. Blend well and add potatoes, salt and vanilla. Mix well then add sugar. Knead until smooth and press into buttered 8 inch pan. Cool and cut into squares.
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
LEMON LUSH
~Submitted by Dorie, IL
A2Z Yahoo Forum Moderator
2 C. flour
2 (8 oz) pkg. cream cheese
1 C. butter softened
1 C. white sugar
2 (3.4 oz) pkg. instant lemon pudding mix
3 1/2 C. milk
1 (12 oz) container frozen whipped topping thawed
Preheat oven to 350. In a medium bowl, combine the flour and butter together using a pastry cutter until a ball forms. Press into the bottom of a 9x13 baking dish. Bake for 25 minutes or until lightly golden. Remove from oven and allow to cool completely.
In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3-5 minutes. Spread over the cream cheese layer. Chill until set then top with whipped topping.
CORNMEAL MUFFINS
~Submitted by Mary H., Montreal, Canada
I bought cornmeal in the bulk section of the grocery store, and of course there were no recipes with it, as there are when you buy cornmeal in a box. I found no recipes in our cookbooks at home, so I consulted
Cooks.com on the Internet, and voilà! The result was this quick, easy and dependable recipe!
1 cup cornmeal
1 cup flour
1/3 cup sugar
4 teaspoons baking powder
1 egg
1/4 cup shortening (at room temperature, or softened in the microwave)
1 1/4 cups milk (or 1 1/4 cups water and 5 tablespoons milk powder)
Mix all dry ingredients together. Add liquid ingredients. Mix, but DO NOT overmix. Pour into greased and floured or paper-lined muffin pan. Bake at 425 degrees for 20 minutes.
Makes 12 muffins.
CITRUS SLAW
~Submitted by Mary S., Nashville, TN
1/2 cup mayonnaise
2 tablespoons thawed frozen orange juice concentrate
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups shredded cabbage (red or green)
1 cup shredded carrots
1/2 green pepper -- thinly sliced
2 tablespoons golden raisins
Stir together mayonnaise, thawed frozen orange juice concentrate, sugar and salt and black pepper. Stir in cabbage, carrot, green bell pepper, and golden raisins.
Serves 4 to 5
CHEROKEE FRYBREAD
~Submitted by Treva, NC
1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk
Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey.
SNICKERDOODLES
~Submitted by Patricia, Charlevoix, MI
This recipe was in a "children's newspaper" that my son brought home from school 40 plus years ago. Recently I copied it to an index card and gave him the original with the hint to start making his own.
1 cup butter
1 1/2 cups 4xxxx sugar
1 egg
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
Cream butter and sugar and beat until light and fluffy. Beat in egg and vanilla. Sift together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Chill dough for ease in handling. Shape into 1 inch balls, roll in mixture of 1/4 cup sugar and 1 tsp cinnamon. Place on baking sheet and bake 10-12 minutes at 400 deg. Remove to wire rack to cook. Makes 6-7 doz cookies.
SHRIMP WITH CANNELLINI BEANS AND ROSEMARY
~Submitted by Leasa, IA, by way of Lori, NY
This is a recipe that my sister, Lori, sent me after she tried it last week. She was thrilled and suggested I submit it to "my recipe gals"...grin!!
This recipe serves 4
Prep: 15 mins
Cook time: 10 mins
1 1/2 T extra virgin olive oil
1 clove garlic, minced
3 T chpd fresh parsley, preferably flat leaf
2 t chpd fresh rosemary
1 lb shrimp, peeled and deveined
2 C cooked cannellini beans
salt, to taste
freshly ground black pepper
1/2 C low sodium chicken broth, fish broth, or bottled clam broth, optional
Heat 1 T of the olive oil in a large nonstick skillet. Add the garlic, 2 T of the parsley and the rosemary and cook over medium heat until fragrant, but not brown, about 1 minute. Stir in the shrimp, beans, salt and pepper and cook for 1 minute. Add the broth and simmer until the shrimp are firm, pink, and cooked, 2 - 3 minutes more. Adjust seasoning to taste.
Drizzle the remaining olive oil over the shrimp and beans, sprinkle with remaining parsley. Serve immediately.
Her notes: This is really yummy - low cal and low fat. I used chicken broth, and added 1/2 C chpd Shitake mushrooms and 1/2 C chpd onion. I also added more garlic and used chpd fresh sage instead of the rosemary. We also used canned beans to save time. We also cut the shrimp into bite sized pieces.
Calories: 251
Protein: 28 g
Total carb: 19 g
Fiber: 5 g
Total fat: 7 g
Saturated fat: 1 g
Monounsaturated fat: 4 g
SMOTHERED PORK CHOPS WITH BUTTERED NOODLES
~Submitted by Lou, FL
I love smoked pork chops and often fix this for just me, halving the recipe. Nice thing is, you can double, triple it or whatever.
Ingredients:
1 large sweet onion
2 tablespoons butter, divided
salt and pepper, to taste
1 (8-ounce) package wide egg noodles
1 tablespoon balsamic vinegar
1 1/2 pounds smoked pork chops
Fill large saucepan 1/2 full of water. Cover and bring to a boil on for pasta.
Preheat large saute pan on medium-high for 2-3 minutes.
Wash, peel and slice onion in half. Slice into 1/4-inch strips or how you like it.
Place 1 tablespoon butter in saute pan and swirl to coat. Add onions, salt and pepper. Cover and saute 8-10 minutes, or until tender and slightly brown, stirring occasionally.
Stir pasta into boiling water. Boil 8-10 minutes, or until tender, stirring occasionally.
Stir vinegar into onions and place pork chops on top. Reduce heat to low, cover and simmer 7-8 minutes, or until pork is fully heated.
Drain pasta and return to pan. Toss with remaining butter, salt and pepper. Serve with favorite veggie.
Note, I don't use any salt as sometimes the chops are salty enough. I also use just a little more balsamic vinegar as I like the flavor. It is your choice.
TROUT CHOWDER
~Submitted by Treva, NC
This hearty chowder cooks conveniently in a slow cooker so I can spend less time in the kitchen. Adding fresh taste and lively color to the rich cheesy broth is broccoli.
SERVINGS 6
PREP 15 min.
COOK 90 min.
TOTAL 105 min.
1 medium onion, chopped
1 tablespoon butter
2 cups milk
1 cup ranch salad dressing
1 pound boneless trout fillets, skin removed
1 package (9 ounces) frozen broccoli cuts, thawed
1 cup cubed or shredded cheddar cheese
1 cup cubed or shredded Monterey Jack cheese
1/4 teaspoon garlic powder
Paprika, optional
In a skillet, saute onion in butter until tender. Transfer to a 3-qt. slow cooker; add milk, dressing, fish, broccoli, cheeses and garlic powder. Cover and cook on high for 1-1/2 to 2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired. Yield: 6 servings.
Nutrition Facts One serving: (1 cup) Calories: 554 Fat: 43 g Saturated Fat: 16 g Cholesterol: 107 mg Sodium: 655 mg Carbohydrate: 10 g Fiber: 2 g Protein: 30 g
Source: Taste of Home
GRITS AND CHEESE CASSEROLE
~Submitted by Rita, Niceville, FL
Here is a recipe we had at work yesterday. I must say that even me who IS NOT A GRITS EATER thought it was very good! It wasn't very appetizing to look at but after hearing my co-worker, Paul, raving about how good it was I decided to try it and I loved the flavor. Decided to share it with you.
4 cups water
1 tsp salt
1 cup uncooked instant grits
½ stick butter (used to grease casserole dish, remainder in grit mixture)
1 ½ cups shredded cheddar cheese
Black pepper to taste
2 tbsp Worcestershire Sauce
1 – 2 cloves garlic minced
1 small can green chilies diced
1 cup cooked bacon crumbled
2 egg whites
Bring water and salt to boil. Add grits slowly stirring all the time and return to a boil. Cook 3 minutes and stir continuously. Once done, add all ingredients except egg whites and put aside to cool. Beat egg whites until stiff and fold them into the grits mixture. Pour into a buttered 2 quart casserole or soufflé dish. Bake at 350 for 20 minutes or until puffed and slightly brown.
PIMENTO CHEESE SPREAD
~Submitted by Johnny, LA
1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
2 to 3 tablespoons pimentos, smashed
1 teaspoon grated onion
Cracked black pepper
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for
crudités or as a sandwich filling.
GUACAMOLE CHICKEN WRAP
~Submitted by Pat, Minden, NV
4 (10-inch) flour tortillas
1/2 cup prepared guacamole
1 package (10 ounces) fully cooked carved chicken breast (or about 2 cups cooked, shredded chicken)
1/4 cup French's Bold n' Spicy Brown Mustard
1 tablespoon minced cilantro (optional)
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup shredded lettuce
1 small tomato, chopped
Spread each tortilla with 2 tablespoons guacamole. Toss chicken with mustard and cilantro in medium bowl. Arrange on top of tortillas, dividing evenly. Sprinkle with cheese, lettuce and tomato. Roll up tortillas jelly-roll style. Secure with toothpicks. Microwave on HIGH 3 minutes or until heated through and cheese is melted. Remove toothpicks. Cut in half to serve.
HEAVENLY TEA
~Submitted by Treva, NC
3 Lipton family size or 9 regular tea bags, tags removed
2 springs fresh mint leaves, plus mint sprigs for garnish
1 cup sugar
1 6 ounce can frozen lemonade, thawed
2 (11 & 1/2-ounce) cans apricot nectar
2 teaspoons almond extract
Place the tea bags and the mint in a glass pitcher and pour in 2 cups cold water. Bring a kettle with 3 cups water to a rolling boil. Pour the boiling water over the tea bags and cover the pitcher with a small plate. Steep for 10 to 15 minutes, then remove the tea bags and mint leaves. Add the sugar and stir until dissolved. Stir in the lemonade, apricot nectar, almond extract, and 3 more cups of cold water. Serve over ice and garnished with a fresh mint sprig.
BANANA VANILLA LOAF
~Submitted by Larry Holmes, Toronto, Canada
1 3/4 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1/4 teaspoon salt
1/2 cup salted butter
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 very ripe bananas, mashed
3/4 cup vanilla yogurt
1/2 cup toasted chopped walnuts
In bowl, whisk together flour, baking soda and baking powder and salt; set aside.
In large bowl, beat butter and sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Beat in vanilla. Stir in mashed bananas and yogurt. Add flour mixture to the banana mixture and stir to moisten. Add walnuts and stir to combine.
Scrape into 9 x 5 inch loaf pan and bake in 350-degree oven for about 1 hour or until tester inserted in center comes out clean. Let cool in pan on rack.
Makes 1 loaf.
MOM'S PICKLED BEETS
~Submitted by Linda H., Rosharon, TX
This is my mom's recipe.
2 can sliced beets
1 cup sugar
1 cup vinegar
6 whole cloves
1 sliced onion
Boil sugar, vinegar, onions and cloves. Add beets and take off the heat.
When cool, refrigerate.
To make Harvard Beets, thicken the sauce with cornstarch.
PEACH PUZZLE
(A Magic Recipe!)
~Submitted by Chris M., NM
This is a one of a kind recipe from the late 1940’s that just won a baking contest.
From NPR's Heirloom recipe contest. So unique and fun, not to mention delicious. As this dessert bakes, a yummy syrup is formed and vacuumed up into an upside down ramekin, so that when you invert it, you have a ready-made syrup all ready to eat with the baked peaches and biscuit-cake.
Peaches and Syrup
7 medium peaches, peeled (see note)
3/4 cup packed light brown sugar
6 tablespoons water
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Dough
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
6 tablespoons milk
1. For the peaches and syrup:
2. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Place a 6-ounce custard cup or ramekin upside down in the center of a 9-inch pie plate and arrange the peaches around the custard cup.
3. Combine the brown sugar, water, butter, vanilla, and salt in a medium saucepan and stir over medium heat until the sugar dissolves and the butter melts, about 5 minutes.
4. Pour the syrup over the peaches.
5. For the dough:
6. Pulse the flour, sugar, baking powder, and salt in a food processor until blended.
7. Add the butter and pulse until the flour mixture is pale yellow and resembles course cornmeal.
8. Put the mixture into a medium bowl.
9. Using a rubber spatula, fold the milk into the flour mixture, pressing the mixture against the sides of the bowl to form the dough. Squeeze the dough together and flatten into a disk.
10. On a lightly floured work surface, roll the dough into a 9-inch circle. Lay the dough directly over the peaches and press and fit the dough so that it fits snuggly around peaches. (The dough will stretch as you fit it around the peaches, but do not attach the dough to the pie plate.)
11. Bake until the top is golden brown, 25 to 30 minutes. Transfer the pan to a rack and let cool for 30 minutes.
12. Place a large rimmed serving plate over the top of the pie plate and quickly invert the puzzle onto a plate. Cut into wedges around each peach and serve, pouring syrup over each portion.
13. note:
14. Since this dish is all about the peaches, save it for when fresh local peaches are in season. And it is important to choose peaches that are neither very ripe nor rock-hard — they should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.
Serves 7
Source: RecipeZaar
SEMINOLE FRIED FROG LEGS
~Submitted by Treva, NC
The Seminole Indians are located in South Florida; I collect American Indian recipes and this was one of my husband's favorites.
2 eggs, well beaten
2 tablespoons milk, or more if needed
2/3 cup cornmeal
Salt and pepper to taste
2-1/2 pounds frog legs
1 cup vegetable oil
Preheat oven to 150 degrees.
In a bowl combine the beaten eggs and milk. Use more milk if needed to form a batter which resembles very thick cream. Add cornmeal, salt and pepper, and whisk until smooth.
Wash and dry the frog legs. Sprinkle with salt and pepper and dip thoroughly into the batter.
In a large skillet heat about 1/2-inch of oil and fry the frog legs until golden brown on all sides. Keep the cooked frog legs on a paper towel lined baking sheet in oven until ready to serve.
HOT TAMALE MEATBALLS
~Submitted by Johnny, LA
4 c. tomato juice, divided
3/4 c. cornmeal
2 Tbsp. ground cumin, divided
2 Tbsp. chili powder, divided
3/4 t. salt, divided
2 garlic cloves, minced
1/4 to 1/2 t. cayenne pepper ( Me 1 tsp. )
1/2 lb. ground beef
1/2 lb. bulk pork sausage
In a bowl, combine 1/3 cup of the tomato juice, cornmeal, 1 Tbsp. of the cumin, 1 Tbsp. of the chili powder, 1/4 t. of the salt, garlic and cayenne. Add the beef and sausage; mix well.
Shape into 1 1/4-inch balls.
In a Dutch oven, combine the remaining tomato juice, cumin, chili powder and salt; bring to a boil. Add meatballs; cover and simmer for 45 minutes or until meat is no longer pink.
Makes 8 - 10 servings.
RICE KRISPY SNICKER SQUARES
This is another posted in the QT by
Brenda, AL.
6 Snicker candy bars
2 cups marshmallow
1/2 cup margarine or butter
6 cups Rice Krispies cereal
Combine first 3 ingredients in a sauce pan, melt together on medium low heat stirring constantly to prevent burning. in a large bowl stir melted chocolate mixture and
Rice Krispies together. 9x9 inch dish
Spray dish with cooking spray, press mixture into the dish. Let cool, and cut into squares. Store in a air tight container or cover with plastic wrap to keep fresh
BEEF A LA MODE
(Manzo alla moda)
~Submitted by Larry Holmes, Toronto, Canada
4 pounds sirloin or eye of the round steak
2 large carrots, diced
1 tablespoon chopped parsley
2 large onions
2 tablespoons olive oil
1 clove
2 ounces butter
1 cup burgundy wine
3 tablespoons tomato paste
2 cups hot water
salt and pepper to taste
Heat olive oil and butter in deep pot. When very hot, born meat quickly on all sides, about 15 minutes; add onions, carrots, parsley and clove; cook for 5 minutes; stir. Dissolve tomato paste in cup of hot water; add. Season to taste. Cover; cook over low heat for 1 1/2 hours. Turn meat frequently to prevent scorching.
Add burgundy; cook for 15 minutes longer. Gradually add balance of water; cover and simmer for 1/4 hour or until meat is tender,. slice serve hot.,
Serves 6 to 8 persons.
Source: “From the Villa with Love”, Villa Colombo Toronto
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BARLEY, MUSHROOM AND SQUASH RISOTTO
~Submitted by Treva, NC
This recipe serves: 8
Serving size: about 1 cup
Preparation time: 10 minutes
Cooking time: 1 hour 10 minutes
1 large acorn or butternut squash, halved and seeded (about 1 1/2 pounds)
3 & 1/2 cups light vegetable stock or water
1 tablespoon ground turmeric
2 tablespoons extra virgin olive oil
2 cloves garlic, finely minced
1 red onion, peeled, ends removed and diced
1 pound chantarelles or portobello mushrooms, sliced
1 cup barley
salt to taste
freshly ground black pepper
1/4 cup snipped, fresh chives
1/2 cup freshly grated Parmesan cheese
1. Preheat your oven to 400F. Place the squash, cut surface down, in an oven proof baking dish. Place on the lower rack of the oven and cook until tender, about 1 hour. Remove from the oven, scoop out the flesh in tablespoon size pieces from the skin and reserve.
2. Meanwhile, place the barley in a fine strainer and rinse under cold running water to remove any residue of the bitter husks. Drain thoroughly.
3. In a small saucepan, bring the stock or water to a boil and add the turmeric. Keep the seasoned stock hot over low heat.
4. Heat the olive oil in a large, non-stick skillet over medium heat. Add the garlic and onion and cook until tender, about 5 minutes. Add the mushrooms and cook until tender and slightly browned, about 10 minutes. Add the barley cooking until the grains are hot, about 3 minutes.
5. Add 1 cup of hot stock and cook until just about all of the liquid has been absorbed. Season lightly with salt and pepper. Continue to add the stock 1 cup at a time, letting the barley absorb the stock before adding more. The barley is cooked when the grains are al dente, tender yet still with a resilient bite, about 20 to 25 minutes total.
6. Stir in the squash chunks just to reheat without crushing. Remove from the heat. Stir in half of the chives and Parmesan cheese. Adjust the seasonings one last time as necessary.
7. Spoon the risotto into warm rimmed soup plates. Garnish with the remaining chives and Parmesan cheese.
Calories 208
Total Fat 5 g
Saturated Fat 1 g
Protein 8 g
Total Carbohydrate 38 g
Dietary Fiber 9 g
Sodium 487 mg
Source: Food Fit
TEX-MEX BEEF STEW
~Submitted by Maggie, TX
Ingredients:
1 pound top sirloin steak, all visible fat removed, cut into 1-inch pieces
12 ounces red potatoes, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
2 medium onions, quartered
1/3 cup water
1 1/2 tablespoons steak sauce
2 teaspoons very low sodium beef bouillon granules
2 teaspoons chili powder
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cumin
2 tablespoons low-sodium ketchup
Directions
In a slow cooker, combine the steak, potatoes, bell peppers, onions, water, steak sauce, bouillon granules, chili powder, sugar, 1/4 teaspoon cumin, and salt. Cook on high for 4 hours or on low for 8 hours. Just before serving, stir in the remaining cumin and ketchup.
Dietary Information (per serving)
Serves 4; 1 1/4 cups per serving
Nutrient Analysis:
Calories: 270
Protein: 28 g
Carbohydrates: 30 g
Total fat: 5.5 g
Saturated: 2.0 g
Polyunsaturated: 0.5 g
Monounsaturated: 2.0 g
Cholesterol: 69 mg
Fiber: 5 g
Sodium: 411 mg
Source: the American Heart Association Low-Calorie Cookbook
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CARIBBEAN POTATO SALAD
~Submitted by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1-1/2 pounds sweet potatoes, peeled, cut into 1 to 1-1/2 inch pieces
- 1-1/2 pounds russet potatoes, peeled, cut into 1 to 1-1/2 inch pieces
- 3/4 cup fat-free mayonnaise
- 1/2 cup fat-free milk
- 2 teaspoons lime juice
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- Salt, to taste
- 2 green onions and tops, sliced
- 1/4 cup small pimiento-stuffed olives
DIRECTIONS
Cook potatoes in simmering water in separate large saucepans until just tender, but not soft; drain and cool. Combine potatoes in large bowl.
Mix mayonnaise, milk, lime juice, cumin, and cayenne pepper; mix gently into potatoes. Season to taste with salt. Gently stir in green onions and olives. Refrigerate 2 to 3 hours to chill and for flavors to blend.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 167, Fat: 1 g, Cholesterol: 0.3 g,
Sodium: 416 mg, Protein: 3.1 g, Carbohydrate: 37.2 g
Diabetic Exchanges: 2-1/2 Bread
Source: "1,001 Delicious Recipes For People with Diabetes"
ASIAN SCALLOP FETTUCINE
~Submitted by Mary S., Nashville, TN
Yield: 4 servings; 3 ounces scallops + 1 cup pasta
INGREDIENTS
- 1 tablespoon flour
- 1/8 teaspoon salt
- Pepper to taste
- 1 pound sea scallops
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1 tablespoon minced green onions
- 2 teaspoons lemon juice
- 1 teaspoon cornstarch or arrowroot
- 2 tablespoon dry white wine
- 1/4 cup fat-free, reduced-sodium chicken broth
- 4 cups cooked fettucine
DIRECTIONS
In a zippered plastic bag, combine the flour, salt, and pepper. Lightly coat each scallop with the flour mixture and put on a plate.
In a skillet over medium-high heat, heat the oil. Add the garlic, ginger, and green onions and saute for 2 minutes. Raise the heat to high and saute the scallops for 2-3 minutes until scallops are browned but tender.
Combine the lemon juice, cornstarch, white wine, and broth. Add to the pan and cook for 1 minute.
Toss the scallops with the cooked fettucine.
Nutritional Information Per Serving (3-oz scallops + 1 cup pasta):
Calories: 274, Fat: 6 g, Cholesterol: 70 mg, Sodium: 269 mg,
Carbohydrate: 34 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 20 g
Diabetic Exchanges: 2 Starch, 2 Lean Meat
Source: "The Diabetes Food and Nutrition Bible"
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CHEESY APPLE CRISP
~Submitted by Mary S., Nashville, TN
Prep: 10 minutes
Bake: 25 minutes
1-1/2 cups sliced, peeled apples
2 tablespoons finely shredded cheddar or Swiss cheese
2 tablespoons water or apple juice
2 tablespoons rolled oats
2 tablespoons granulated sugar or brown sugar
1 tablespoon all-purpose flour
1 tablespoon margarine or butter, softened
1/8 teaspoon ground ginger, nutmeg, or cinnamon
2 tablespoons chopped pecans, walnuts, or almonds (optional)
Vanilla ice cream, half-and-half, or light cream (optional)
1. In a medium mixing bowl toss the apples with the cheddar or Swiss cheese. Divide fruit-cheese mixture between two 10-ounce custard cups. Add 1 tablespoon of the water or apple juice to the cheese-fruit mixture in each custard cup.
2. For topping, in a small mixing bowl stir together the oats, granulated sugar or brown sugar, flour, margarine or butter, and ginger, nutmeg, or cinnamon. If desired, stir in the chopped pecans, walnuts, or almonds. Sprinkle topping over filling.
3. Bake in a 375 degree F oven for 25 to 30 minutes or until fruit is tender and topping is golden. Serve warm. If desired, serve with ice cream, half-and-half, or light cream.
Serves 2.
CHICKEN KIEV
~Submitted by Mary S., Nashville, TN
2 large chicken breasts
2 tablespoons butter
2 cloves fresh garlic (crushed)
2 teaspoons lemon juice
1 egg
1/4 cup milk
1 cup bread crumbs
1/2 teaspoon black pepper
1/2 teaspoon salt
A couple of dashes of dried parsley
Toothpicks
Preheat your oven to 350 (180) degrees. Pound your chicken until it is the same thickness throughout the breast. Place some butter, the garlic, lemon juice and parsley in the center. Roll chicken up tight and seal it with tooth picks. Mix egg and milk until smooth. Mix the bread crumbs, salt and pepper together. Dip chicken on the milk/egg mixture, and roll it in the bread crumbs. Place on a greased tray or Pyrex dish and bake 15-20 minutes or until they are golden brown and firm to the touch. Pull out toothpicks and serve. Enjoy this with a salad and crusty bread.
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PARMESAN-CRUSTED PORK CHOPS
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
Source: Everyday Italian with Giada De Laurentiis, Food Network
BUTTERSCOTCH HAYSTACKS
1 2/3 cups (11-oz. pkg.) Nestlé® Toll House® Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
3 1/2 cups miniature marshmallows
1. Line baking sheets or trays with waxed paper.
2. Microwave morsels in large, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until well-blended. Add chow mein noodles and marshmallows; toss until coated. Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.
Double Boiler Method:
1. Melt morsels over hot (not boiling) water; stir until smooth. Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.
Serving Size: 1/72 of recipe
Servings per Recipe: 72 candies
Amount per serving
Calories: 69
Calories from Fat: 31
Total Fat: 3.5g 5%
Saturated Fat: 1.7g 8%
Cholesterol: 0mg 0%
Sodium: 49mg 2%
Carbohydrates: 8.4g 3%
Dietary Fiber: .4g 2%
Sugars: 4.7g
Protein: 1.4g
* Percent Daily Values are based on a 2000 calorie diet
Source: Nestlé
CHILI, CHICKEN AND CHEDDAR BAKED PASTA
This recipe serves: 6
Preparation time : 20 minutes
Cooking time : 15 minutes
Ingredients
1 pound farfalle (bow-tie) pasta
1 tablespoon butter
1 cup diced red bell pepper
1 cup diced green bell pepper
1 teaspoon minced jalapeño chili pepper
1/2 cup diced Canadian bacon
1/2 cup chopped scallions
1 teaspoon adobo sauce
2 tablespoons all-purpose flour
1 teaspoon chili powder
1/2 teaspoon ground cumin
salt to taste
2 cups reduced-fat 2% milk
1 cup shredded low-fat Cheddar cheese
1 cup shredded low-fat Monterey jack cheese
2 tablespoons chopped fresh cilantro leaves
1 1/2 cups diced cooked chicken breast
Cooking Instructions
1. Preheat the oven to 400ºF. Spray a large baking dish with nonstick spray.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente, about 10 minutes. Drain and set aside.
3. Meanwhile, in a large soup pot, melt the butter over medium-high heat. Add the bell peppers, chili pepper and bacon and cook until the peppers soften, about 4 minutes. Add the scallions and cook 1 minute more.
4. Stir in the adobo sauce, flour, chili powder and cumin and cook for 1 minute.
5. Gradually whisk in the milk and simmer until the sauce thickens, about 5 minutes. Remove from heat. Stir in 3/4 cup of each cheese and cilantro. Stir in the cooked pasta and chicken.
6. Spoon the pasta mixture into the prepared baking dish. Sprinkle the remaining cheese over the top. Bake until the cheese is melted and bubbly, about 10 to 15 minutes.
(This can be prepared in advance and stored unbaked in the refrigerator for up to 2 days.)
Nutrition Facts
Serving Size about 1 1/2 cups
Amount Per Serving
Calories 549
Protein 37 g
Total Carbohydrate 66 g
Dietary Fiber 4 g
Soluble Fiber 2 g
Insoluble Fiber 2 g
Sugar 8 g
Total Fat 16 g
Saturated Fat 8 g
Monounsaturated Fat 3 g
Source: Food Fit
DIABETIC SOUTHERN PEACH SHORTCAKE
Serves: 9
2 cups sliced peaches
2 tablespoons granulated sugar replacement
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
1 cup flour
2 tablespoons baking powder
1 d salt
2 tablespoons liquid veg. shortening
1 egg
1/4 cup milk
Preparation:
Place peaches in bottom of well-greased 8-in.baking dish. Sprinkle with 1 tbsp.
sugar replacement, the almond extract and cinnamon. Combine flour, remaining sugar
replacement, baking powder and salt in mixing bowl. Add shortening, egg and
milk, stirring just to mix. Spread evenly over peaches, and bake 30 min. at 400 degrees F. yield:9 servings
Nutritional Information:
81 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 16g Carbohydrate; 22mg Cholesterol; 335mg Sodium
EASY CHILES RELLENOS CASSEROLE
Makes: 6 servings
4 egg whites
1 cup evaporated milk
1/3 cup all-purpose flour
3 (4 ounce) cans whole green chilies, drained
8 ounces shredded cheddar cheese (2 cups)
8 ounces shredded Monterey jack cheese (2 cups)
1 (8 ounce) can tomato sauce
1. Preheat oven to 350 degrees F.
2. Spray an 8-inch square casserole dish or baking pan with nonstick spray, or lightly rub with oil.
3. In a mixing bowl, combine egg whites, evaporated milk, and flour, whisking to blend.
4. Place half the chiles in the casserole dish, and cover with half of the egg mixture.
5. Reserving 1/2 cup of each type of cheese for topping, sprinkle the 1/2 of the remainder of the cheese over chiles.
6. Layer again with the chiles, top with the remaining egg mixture, the other half of the cheese, and then cover that with the tomato sauce.
7. Place the casserole in the preheated oven and bake for 25 minutes; then sprinkle the reserved cheese (1/2 cup of each) on top of the rellenos.
8. Replace in the oven and continue to bake for an additional 20-25 minutes or until the edges are bubbly, and the cheese is nicely melted.
9. Allow to rest 5 minutes or so before slicing into servings.
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Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
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Contact him using this special link: Dilly Core.
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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
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