A to Z Recipes
Newsletter

Dear Maggie,

Would you please, please, please get really specific as to what you mean by not sending in letters from newsletters. 
i.e. - do you mean:
recipes from other cooking groups where people send in recipes to the group
recipes from things like Crisco newsletters or other brand item sites
recipes from newspapers or magazines

I realize you mean things like recipes from International Recipes or Judy's; but, I have basically stopped sending in much of anything cuz all of mine come from someplace - even if I change them a little.

Also - when you talk about formatting, I know that you don't want signs like:
1/2 (in the fraction format that is), 
but when I say TBSP does this mean Tablespoon to everyone?
or tsp - teaspoon
or lb for pound
or oz of ounce
or pkg for package?

And, because I keep my recipes on my computer and print them out for my own and my families use, and we tend to follow instructions better when they are one simple step at a time, that is the format I use when I send them in. When I read in paragraph form I seem to skip a step or ingredient someplace along the line.

Anyway - it would really help if you printed a recipe and explained do's and don'ts at every step.

Anyway, I really enjoy your newsletter, and love getting it every morning. I also faithfully vote almost every day - like I think I've missed once in the last 2 months.

Margo from CO

Margo,

I am so glad you asked.  You see, even more than research for the materials to be posted, "cleaning up" submissions is the most time-consuming aspect of doing A to Z Recipes daily.  To be honest, sometimes I open an email and literally "moan" when I see the submission.  A few times my kids have heard me and said "Mom...are you okay?".  I could post some of the "doozies" I have received but (fortunately) I delete them as soon as I can get them cleaned up for posting. (I will share a few in a bit and hope the author - all nameless - will not take offense at being used as an example of "DON'TS".)

Basically, the rules are very simple but I will address your query, item by item.  However, you have been a member of our family for a long time and you have seen hundreds of a2z issues.  Just looking at they way recipes are published should be the greatest tool in sending in appropriate materials. The format is fairly consistent and required edits should be done by the sender.  A few moments on the part of each submitter can take hours off my task and alleviate me of some of the stress.

• If you subscribe to a recipe newsletter, it is understandable that you would copy recipes to try or share.  I do that, too.  However, please do not send a recipe that you know to be from another recipe newsletter.  Poor folks like Martin, Judy, Dorine, and Maggie work very hard to publish.  It is not fair for any of us to re-post materials  from one another's newsletters (and...we DON'T).  However, it is very possible for us to do so without meaning to.  We rely on the reader to be honest.  Even though you have not asked, I do not appreciate emails for submission where a2z is one of like a dozen intended newsletter publisher recipients.  I do not want to post what others post.  Neither do they.  It is inconsiderate (and will come back to bite you someday when a publisher is accused of plagiarism and it was at your hand - it happened with a recipe someone submitted for posting on a2z and I was accused unjustly...I am still upset by that mess!).  You would be amazed at how many emails I receive asking for recipes to be posted that came from A to Z Recipes!  Each issue specifically states: 

"Materials presented in A to Z Recipes newsletter and web site are for individual use of subscribers only and not for redistribution in ANY manner."

• At one point, Zinester was unable to translate one-key fraction representations. That is no longer a problem.  And you may use the symbols for temperature (degrees) and some foreign words like sauté.
• Common abbreviations may be used such as those you cite.  However, "tblspn" is misleading since many cooks expect that word to be capitalized (and "tspn" - teaspoon in lower case) to save confusion.  So, the solution is to use even something as simple a "T" for tablespoon and "t" for teaspoon. Or some variant that is common to most cooks. Using "pd" for pound, "ou" for ounce, "pk" for packet or package, etc. are not common and inconvenient.  So, I must replace them in recipes.  I hope you are following me here as I do not wish to be misunderstood and considered "nit-picking".  If it can't be easily understood by most cooks, then why post it?
• Ingredients should be given in a LIST (not imbedded in a paragraph).  Instructions should be either in a LIST or PARAGRAPH.  It is important for cooks to be able to easily see what ingredients are required without reading through several paragraphs.  Surprises are nice but NOT in the middle of preparing an expensive recipe, lol.

Here is a classic example of a DON'T:

Last night I made Cajon shrimp and scallop kabobs.
First I mixed about 1/2 cup salad oil with Cajun spice
until well mixed.
Then I used metal skewers,but you can use wooden but
make sure you soak them for 30 minutes before using.
Dip scallop into spice mix and put on skewer.
I butterflied large shrimp,dipped them in spice mix and
skewered them through one side and into other side so
they are spread.
Cook on grill until cooked, about 2 minutes a side.
Delicious

Here are three more:

Turnip Casserole 
1-1/2 pounds turnip roots, peeled & thinly sliced 2 Tablespoons butter 1 onion, thinly sliced 2/3 cup chopped green pepper 1/3 cup chopped celery 3 Tablespoons flour 1-1/4 cup milk 3/4 cup grated sharp cheddar cheese Tony Chachere's and pepper to taste 3 Tablespoons bread or cracker crumbs Cook turnips in boiling, salted water to cover; when just tender, drain and set aside. Saute onion, green pepper and celery in butter until tender,
sprinkle with flour and cook 1 or 2 minutes. Add milk and stir until blended and thickened. Stir in cheese, salt and pepper. Combine cheese sauce with turnips, put in baking dish-top with crumbs. Broil until crumbs brown.

tater tots& cheese cassrole
2 teaspoons butter
2 eggs
2 cups milk
dash of salt and pepper
2 cups grated cheddar cheese
2 cups grated white cheddar cheese
2 pound bag of tater tots
preheat oven to 350.grease a 9x9x2 inch square baking dish with butter
or cooking spray.in a bowl whisk the eggs and milk toghter.season with
salt and pepper.add 1 cup of cheddar cheese,and 1 cup of white cheddar
and the tatter tots mix thoroughly.pour the mixture into the baking dish and 
sprinkle the top with remaining cheese.bake in oven for 40 to 45 minutes or 
until top is golden brown.

Brats And Beer
Your favorite brand brats
> Your favorite beer
> Your favorite Onions, be they walla, walla, vidalia, or any, 
> quartered, or if larger, cut in wedges
> Place brats in large enough container, to hold all the brats onions 
> and beer, and to put in fridge. Use two is necessary.
> Bring Beer and to boil. Immediately turn off and add onions and 
> brats. Let cool down, about 1/2 hour. Refrigerate at least 2 hours. 
> Drain Brats and Onions. I keep onions, and grill in a grill wok 
> basket I have. I season onions with cracked pepper, and some fresh 
> thyme leaves (optional), and add some freshly quartered mushrooms, 
> and Green and red bell peppers, chopped large to basket when 
> grilling, to serve over the brats. They are very yummy. Sometimes 
at 
> the very end of grilling, onions, mushrooms, and peppers, I splash 
> with a little balsamic vinegar just before removing to bowls.

These are actual submissions and have been untouched; just the way I received them.  Would you expect to see such recipes in A to Z Recipes?  No? Well, you have, but only after exhaustive work on my part to clean them up.  And, each of these was sent by persons who have the time to clean them up before submission.  Yes, I am to blame because I have spoiled my readers. But I want your recipes to be posted so, I do the work. As you might imagine, this takes a LOT of my time.

• You asked for an example of what a recipe should look like. There are at least eight in every issue of a2z. The choice to place the recipe title in caps is mine, of course, as I want it to stand out and catch the reader's attention. The recipes should be single-spaced (saves me a LOT of time as I must re-do them otherwise), ingredients in a list, and directions clear and to include all ingredients listed. Recipes should follow standard rules of grammar and spelling (I will spell-check them, though). None should be in ALL caps (or NO caps), and use punctuation. If you get a recipe you'd like to share from a chat or forum, please correct it to conform. Chat-style format is fine if you and I want to get together for small talk on the internet but not suitable for posting in a newsletter, of course.

Margo, I have missed your posts. I hope this helps clear up any confusion. And, I believe others may have benefited from your email. I sincerely look forward to receiving some recipes, funnies, etc. from you soon. And, if I get really lucky, this email will have cleared the way for others to get on the bandwagon again.

Warmest regards,
~Maggie~

Estee Lauder captures the joy of nature, passion & love. Embodies the velvety, rose, jasmine, lily & ylang ylang, golden woods & vanilla.
Only $38.00 from Strawberrynet.com
FREE worldwide shipping!

Next Monthly Theme...

Recipes Mom Used to Make

Did you swear by your Mom’s Chicken and Dumplings? Was her Meatloaf simply the best in the world? How about the way she used to make creamy Rice Pudding? Perhaps your Mother’s prize recipe was one handed down to her by her own Mother and she shared it with you. This topic should yield some of the finest theme recipes since A to Z Recipes began as we hope to share precious memories from our childhood with the “family” here. When you send along your prized favorites, I hope you will also share something about yourself, your Mother, and how the family reacted to the recipe being served. I love this theme and hope you will too...maybe enough to pass along a couple of your favorites with all of us? In honor of Mother’s Day, please send along your “Recipes Mom Used to Make”. My thanks go to Pam H. from Swanton, OH, for the great theme idea! 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 and 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.

The rules are as follows:

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 May's theme issue is Friday, April 30th.

Theme recipes must have subject: "Recipes Mom Used to Make" and will be posted on Sunday, May 2nd.

As usual, only recipes are to be sent to: A to Z Recipes Inbox

Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."

Crazy Corner...

Good One

Shared by Linda, CA

Did you hear about the nurse who died and went straight to hell?

It took her two weeks to realize she wasn't at work any more!

Answering Machine at Mental Health Hospital

Shared by Linda, CA

"Hello, and welcome to the mental health hotline......"

If you are obsessive-compulsive, press 1 repeatedly.

If you are co-dependent, please ask someone to press 2 for you.

If you have multiple personalities, press 3, 4, 5, and 6.

If you are paranoid, we know who you are and what you want. 
Stay on the line so we can trace your call.

If you are delusional, press 7 and your call will be transferred to the mother ship.

If you are schizophrenic, listen carefully and a small voice will tell you which number to press.

If you are manic-depressive, it doesn't matter which number you press, no one will answer.

If you are dyslexic, press 9696969696969696.

If you have a nervous disorder, please fidget with the pound key until a representative comes on the line.

If you have amnesia, press 8 and state your name, address, telephone number, date of birth, social security number, and your mother's maiden name.

If you have post-traumatic stress disorder, s-l-o-w-l-y and c-a-r-e-f-u-l-l-y press 0 0 0.

If you have bi-polar disorder, please leave a message after the beep or before the beep or during the beep. Please wait for the beep.

If you have short-term memory loss, press 9. If you have short-term memory loss, press 9. If you have short-term memory loss, press 9.

If you have short-term memory loss, press 9.

If you have low self-esteem, please hang up. All operators are too busy to talk to you.

If you are menopausal, hang up, turn on the fan, lay down & cry. You won't be crazy forever.

If you are blonde don't press any buttons, you'll just mess it up.

The Honeymoon's Over!

Shared by Linda, CA

A young couple got married and left on their honeymoon. When they got back, the bride immediately called her mother.

Her mother asked, "How was the honeymoon?"

"Oh, mama," she replied, "the honeymoon was wonderful! So romantic..."

Suddenly she burst out crying. "But, mama, as soon as we returned Sam started using the most horrible language...things I'd never heard before! I mean, all these awful 4-letter words! You've got to come get me and take me home.... Please mama!"

"Sarah, Sarah," her mother said, "calm down! Tell me, what could be so awful? What 4-letter words?"

"Please don't make me tell you, mama," wept the daughter, "I'm so embarrassed they're just too awful! Come get me, please!"

"Darling, baby, you must tell me what has you so upset.... Tell your mother these horrible 4-letter words!"

Still sobbing, the bride said, "Oh, mama... words like DUST, WASH, IRON, COOK...!"


Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."



Love is not blind.
That's why they make lingerie...

How Can I Help?...

Placing a vote takes only a moment and helps promote A to Z Recipes.

Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.

A to Z Recipes, an HONOR SYSTEM publication, operates solely through reader support. You may donate through PayPal, Amazon Honor System, or other methods listed.

HOW DOES THE HONOR SYSTEM WORK?

Put simply, the service allows you to make a contribution of any amount as little as US$1.00 monthly to A to Z Recipes using your credit or debit card through the same purchasing system used when buying a frying pan from Amazon.com. The combined total of those contributions is paid to A to Z Recipes on a regular basis and can be used by us to cover our expenses. There is no cost to you other than the charge made on your credit or debit card and we receive no private information about you as a result of the transaction.

For more information on the "Amazon Honor System", or to make your April monthly contribution now to A to Z Recipes, please go to our custom PayPage at A to Z Recipes PayPage (http://www.amazon.com/paypage/PGBGWX02BJ39R). You can also use the Donate through PayPal "Make a Donation" button. Please help us make this newsletter and web site a financial success!

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).

To make cash donations using other methods, click here.

Your Favorites...

SAVORY SALAD WITH RED CABBAGE
ARUGULA, SPINACH AND APPLES

~Submitted by Treva, NC

Salad Ingredients:

1/4 of a medium sized head of red cabbage
3 cups washed spinach
1 cup washed arugula
1 apple thinly sliced
salt and pepper

Dressing Ingredients:

1/4 cup extra virgin olive oil
1 1/2 tablespoons red wine vinegar
3/4 teaspoon sugar

Directions:

Start by making the salad dressing. In a small bowl dissolve the sugar in the vinegar.

Now slowly drizzle the olive oil into the vinegar, blending it with a whisk as you drizzle.

Set the dressing aside and start on the salad.

I have a pet peeve about unruly salads. So begin by tearing the spinach leaves into bite size pieces.

Next cut the cabbage into very thin slices using a stainless steel knife.

In a large bowl combine the apple slices with the greens and the red cabbage.

Add the dressing to the salad and toss until the greens and apples are well coated. Finish with a little salt and pepper to suit your tastes.

Now, if you feel like adding a few calories this salad is good with a little goat cheese sprinkled on top!

Serves four.

CROCKPOT CHICKEN DELISH
4 to 6 servings

~Submitted by Bev, FL

3 whole boneless, skinless chicken breasts, halved
2 tablespoons of lemon juice
1/2 teaspoon celery salt
1/2 teaspoon of pepper
1/2 teaspoon of paprika
1 can (10 3/4 oz.) cream of celery soup
1 can (10 3/4 oz.) cream of mushroom soup
1/3 cup of wine
grated Parmesan cheese
rice for serving

In small bowl blend together, lemon juice, celery salt, pepper and paprika. Rub this over the chicken and then place the chicken in the crock pot. In a medium bowl blend together the soups and wine and pour over the chicken. Sprinkle with cheese and cover and cook on low for 6 to 8 hours.

CREAM OF ARTICHOKE SOUP

~Submitted by Tena, MO

3 large artichokes
½ lemon
2 cloves garlic, minced
½ teaspoon red pepper flakes
½ cup olive oil
3 tablespoons tomato paste
4 cups half and half or heavy cream
1 teaspoon salt
white pepper to taste

Break off and discard stems and tough outer leaves of the artichokes. Cut off the top third of each artichoke and snip off any remaining sharp tips from the leaves with scissors. Spread the leaves of the artichokes with your fingers, revealing the chokes, and remove the chokes with a melon-ball cutter. Halve the artichokes lengthwise. Add artichokes to 3 cups boiling water and the lemon and boil for 30-40 minutes or until they are very tender. Drain and discard lemon. Puree in food processor. In a kettle, cook the garlic and the pepper flakes in the oil over moderately low heat, stirring, until the garlic is golden. Add the artichoke puree and cook the mixture, stirring, for 2 minutes. Add the tomato paste, and cook for 3 minutes. Whisk in cream, scalded, salt and the white pepper.

Serves 6.

SPINACH BARQUETTES

~Submitted by Larry Holmes, Ontario, Canada

(Barquettes are little boat-shaped tarts. If you do not have the molds, use regular-sized tart pans or tiny muffin pans.)

Pastry:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup grated Cheddar cheese
1/2 cup unsalted butter, cold
1/4 cup lard or shortening, cold
2 to 5 tablespoons cold water
2 tablespoons Dijon mustard

Filling:

1 large bunch fresh spinach (about 12 ounces)
1/4 cup unsalted butter
1 onion, chopped
1/4 cup chopped fresh dill
3 eggs
2 egg yolks
1 1/4 cups whipping cream
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup grated Swiss cheese

Garnishes (Optional)
sliced olives, cooked shrimp, sautéed mushrooms, broccoli florets and asparagus spears, crisp-cooked bacon

Pastry: In large bowl, combine flour, salt and cheese, With pastry blender, 2 knives or your fingers, cut in butter and lard until mealy. Add only enough water to gather pastry up into ball of dough; wrap in plastic and refrigerate for 30 minutes.

Roll out dough and, using the barquette mold (or a 3-inch cookie cutter for tarts) as a guide, cut pit pastry to fit molds. Press dough into molds and line them with wax paper or parchment paper; fill with dried beans, rice or pie weights and place on cookie sheet for easy handling. Bake at 425° F for 5 to 10 minutes, depending on size. Remove weights and brush pastry with mustard.

Filling: While pastry is baking, wash spinach well, discarding any tough stems, and cook in water clinging to the leaves in large pot, until wilted; drain and squeeze dry by ringing in a tea towel. Chop coarsely.

In skillet, melt butter and cook onion, without browning, until tender and fragrant; stir in spinach and dill and cook a few minutes. Cool slightly.

Combine eggs, egg yolks, cream seasoning and cheese.

Spoon a little spinach mixture into bottom of each pastry shell; fill almost to top with egg-cheese mixture. Place tarts in 350° F oven and bake 15 to 20 minutes or until filling is set and slightly puffed. Garnish as desired.

Makes 16 to 24 tarts

Note: This recipe can be used to create one large 10-inch quiche!

CHICKEN TETRAZZINI

~Submitted by Edna, Decatur, IL

2 pounds chicken
1/2 tsp salt
1/4 lb fresh mushrooms, sliced
1 1/2 TBL butter
1/4 lb spaghetti
1 1/2 TBL butter (for sauce)
1 1/2 TBL flour
1 cup chicken broth
1/2 cup heavy cream
Parmesan cheese

Cover chicken with hot water; add salt. Simmer until tender. Cool in broth, then shred chicken, putting skin and bones back in broth. Cook broth down to little more than 2 cups, straining bones and skin.

Sauté mushrooms in butter for 2 min. Cook spaghetti in boiling salted water (according to box directions).

Make sauce by blending butter and flour, adding broth and stirring over low heat until smooth and thickened. Add cream. Mix sauce with shredded chicken, spaghetti and sautéed mushrooms. Place in a 9 X 13 casserole dish. Bake at 375 until lightly browned and hot.

Makes 4-6 servings.

Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."

Heart Healthy...

FAT-FREE RED WINE VINEGAR DRESSING

~Submitted by Jean, Syracuse, NY

1 1/3 cups water
1/4 cup granulated sugar
2 teaspoons cornstarch
1/8 teaspoon Knox unflavored gelatin
1 1/2 teaspoons dried minced onions
1 teaspoon salt
1/2 cup red wine vinegar
7 drops red food coloring, optional

Combine water, sugar, cornstarch, gelatin, onion, and salt in a small saucepan. Whisk to dissolve cornstarch, then set pan over medium/low heat.

Heat mixture until boiling, stirring often, When mixture begins to boil, cook for 2 additional minutes, stirring constantly, then remove from heat. Let mixture cool for 5 minutes.

Add vinegar and food coloring to saucepan and stir. Transfer dressing to a covered container and refrigerate, preferably overnight, before serving.

Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."

For Two...

BEEF CARBONNADE

~Submitted by Jean, Syracuse, NY

Cooking for 1 or 2

1 tbs. Oil
½ lb. Beef stew meat, cut into 1-inch Cubes
1 small onion, sliced
½ clove garlic, chopped
Salt and pepper
½ cup beer or beef broth
1 tbs. Brown sugar
½ bay leaf
Dash thyme
1 tbs. Flour

Heat oil in a skillet. Brown meat, remove from skillet and set aside. Add onions and garlic to skillet. Cook, stirring, until limp. Return meat to pan, sprinkle with flour and season with salt and pepper. Add remaining ingredients. Cover and simmer over low heat for 1½ hours or until meat is tender, or bake in 325-degree oven for 1½ hours. Remove bay leaf before serving.

For 1 serving, refrigerate or freeze remaining half for another meal.

Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."



Publisher's Choice...

MOLASSES HORSERADISH SWEET POTATO SPEARS

It is strongly recommended using light-colored metal (including nonstick) shallow baking pans (1 large or 2 small) for this recipe. When using dark baking pans, the potatoes blacken before they are completely cooked through.

3 lb medium sweet potatoes, peeled and each cut lengthwise into 8 spears
1/4 cup vegetable oil
1 1/4 teaspoons salt
5 tablespoons unsalted butter
1/3 cup molasses (not robust or blackstrap)
1/3 cup bottled horseradish (including juice; 3 oz)

Put oven rack in lower third of oven and preheat oven to 450°F.

If potato spears are very long, halve them diagonally. Toss potatoes with oil and 3/4 teaspoon salt in a large bowl, then spread in 1 layer in a large shallow baking pan (1 inch deep). Roast in lower third of oven, turning once or twice, until tender, 18 to 22 minutes. Leave oven on.

While potatoes roast, bring butter, molasses, horseradish (with juice), and remaining 1/2 teaspoon salt to a boil in a small heavy saucepan, stirring, then reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.

Transfer mixture to a blender and purée 30 seconds (use caution when blending hot liquids). Pour glaze through a fine-mesh sieve into a heatproof bowl, pressing on and discarding solids. Drizzle glaze over cooked sweet potatoes and gently toss until coated.

Just before serving, bake glazed sweet potatoes in lower third of oven until hot, 3 to 5 minutes.

Note:
Sweet potatoes can be roasted 2 hours ahead. Toss with glaze and reheat just before serving.

Makes 8 to 10 servings.

Allrecipes Dinner Tonight

I have this cookbook and it is fabulous. If you struggle with the question of not only what to fix for dinner tonight but what to fix with it, then this cookbook is for you. The instructions are clear, concise, and yet easy to follow; the pictures are gorgeous. PLUS there are notes from cooks on each recipe and what they did to change it up to suit their own taste. What a find for any cook! I personally recommend this book for anyone who cooks.
List Price: $25.95
Price: $20.97
You Save: $8.98 (30%)
This item ships for FREE with Super Saver Shipping.








Always remember:
Do NOT respond to this newsletter by hitting "REPLY". Please use the appropriate email address. Thanks!

Search for interesting ezines and newsletters here.

A to Z Recipes Website | View recent issue archives on our web site | View recent issue archives at Zinester | View vintage issue archives at Topica | Shop with Us | Subscribe to Newsletter | Unsubscribe from A to Z Recipes | Recipe Collection | Contact List Owner | Make a Submission | Support this publication | Reciprocal Links