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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I hope you are off this weekend to enjoy the good weather and (in the US) the Memorial Day celebrations. Please do not forget the reason for the season. Freedom isn't free.

In case you missed it and are in need of a last-minute Memorial Day recipe, the last issue had oodles of them. Here is the link: http://www.a2zrecipes.net/05252011.html.

Our a2z family will be visiting the Charleston, South Carolina area this year. The reservation is for the week of November 5-11, 2011. I have updated the trip page on our web site which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html. We have rented a lovely beach house on Isle of Palms. We have space at the house so send me an email ASAP! Use the link on the web page to confirm your interest in sharing expenses of the luxury rental beach house (save at least one half over a hotel). Of course, there are many great places in the area in case you miss out on staying in the house. We will make a day-trip to Savannah, GA to shop and then lunch at The Lady & Sons Restaurant (owned by hey, y'all! Paula Deen).

The current Monthly Theme topic is Cheesy Recipes. It ends tomorrow. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes Newsletter.

We'll see you here again on Wednesday, God willing.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

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.

The story of America's quest for freedom is inscribed on her history in the blood of her patriots.

~ Randy Vader

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!

Memorial Day

As we stand here looking
At the flags upon these graves
Know these flags represent
A few of the true American brave

They fought for their Country
As man has through all of time
Except that these soldiers lying here
Fought for your country and mine

As we all are gathered here
To pay them our respect
Let's pass this word to others
It's what they would expect

I'm sure that they would do it
If it were me or you
To show we did not die in vein
But for the red, white and blue.

Let's pass on to our children
And to those who never knew
What these soldiers died for
It's the least we can do

Let's not forget their families
Great pain they had to bear
Losing a son, father or husband
They need to know we still care

No matter which war was fought
On the day that they died
I stand here looking at these flags
Filled with American pride.

So as the bugler plays out Taps
With its sweet and eerie sound
Pray for these soldiers lying here
In this sacred, hallowed ground.

Take home with you a sense of pride
You were here Memorial Day.
Celebrating the way Americans should
On this solemnest of days.

Source: © 1999 by Michelle Keim,
Commander of Royersford VFW Post 6341 in PA.
http://www.usmemorialday.org/poetry/memday.htm

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!

How To Make Perfect Bacon
By Danilo Alfaro, About.com Guide

Crispy Oven-Baked Bacon

Want to make perfect crispy bacon without all the mess? The simplest, most foolproof way to do it is to bake it in the oven.

Difficulty: Easy
Time Required: 20 minutes

What You Need:

1 lb package of bacon
Oven
Shallow baking sheet
Aluminum foil and paper towels
Heat-resistant container for collecting drippings

Here's How:

Line a baking sheet with foil. This will make cleanup easier later.

Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.

Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.

Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses. I like to pour it through a strainer lined with cheesecloth to filter out any crunchy bits.

Tips:

Don't pre-heat the oven! Make sure the oven is cold when you put the bacon in.

Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.

You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so.

Variation: Dredge bacon in flour or corn meal before baking.

Variation: Sprinkle bacon with brown sugar or freshly ground black pepper before baking.

Source: Culinaryarts.About.com
http://culinaryarts.about.com/od/breakfastcookery/ht/bacon.htm

Check Out the Best of As Seen On TV Products at Walter Drake.

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!

This month we're looking for recipes that feature cheese. We're big on cheese at my house and I have oodles to share with you. Whether it's a cheesecake or a souffle, if it contains cheese, bring it on for our June theme topic of Cheesy Recipes! Be sure to use the Monthly Theme links for your submissions so I'll know where you'd like them posted, ok? It has been suggested that we limit the number of recipes posted to 10 per reader. Any extras will be saved to use in regular issues (which we sorely need!).

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 ten (10) most favorite recipes in this month's theme topic of "Cheesy Recipes". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday of June. 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.

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 (no columns or frames), 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.

Use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Use this email link for submitting only theme recipes: Cheesy Recipes.
Use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues here: A to Z Recipes Theme Issues

The theme issue for "Cheesy Recipes" has a deadline of May 31, 2011, and will be posted on June 5, 2011.

Please use this email link to submit a recipe for theme recipes: Cheesy Recipes. As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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Idle Thoughts Of A Retiree's Wandering Mind

~Shared by Linda, Rosharon, TX

I planted some bird seed. A bird came up. Now I don't know what to feed it.

I had amnesia once---or twice.

I went to San Francisco. I found someone's heart. Now what?

Protons have mass? I didn't even know they were Catholic.

All I ask is a chance to prove that money can't make me happy.

If the world were a logical place, men would be the ones who ride horses sidesaddle.

What is a "free" gift? Aren't all gifts free?

They told me I was gullible and I believed them.

Teach a child to be polite and courteous in the home and, when he grows up, he'll never be able to merge his car onto the freeway.

Experience is the thing you have left when everything else is gone.

One nice thing about egotists: they don't talk about other people.

My weight is perfect for my height--which varies.

I used to be indecisive. Now I'm not sure.

How can there be self-help "groups"?

If swimming is so good for your figure, how do you explain whales?

Show me a man with both feet firmly on the ground, and I'll show you a man who can't get his pants off.

Is it me --or do buffalo wings taste like chicken?

bareMinerals now on Beauty.com!

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!

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. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

STRAWBERRY ICED TEA

~Shared by Doe, Oliver, B.C., Canada

1 pint fresh strawberries
1/2 cup granulated sugar
5 cups boiling water
5 tea bags-green or black tea
1 can (12 ounces) frozen lemonade concentrate, thawed
1 quart sparkling water, or seltzer
Ice

Clean and trim the strawberries. Place them in a bowl with the sugar-mix to coat and set aside. Steep the tea bags with the boiling water for 5 minutes. Remove tea bags and cool. Stir the cooled tea into the strawberry mixture. Add the lemonade. Place in a large pitcher and chill. Before serving stir in the seltzer and pour over ice cubes in pretty glasses.

Makes 12 servings.


ASIAN NOODLE SALAD
 
~Shared by Luanne, FL

1 package (7 oz) vermicelli, broken in half
1 medium carrot, shredded
1 cup sliced quartered cucumber
1 cup coarsely chopped red bell pepper
1/3 cup sliced green onions
1/4 cup chopped fresh cilantro
1/2 cup Thai peanut stir-fry and dipping sauce

1. Cook vermicelli as directed on package. Drain in colander or strainer; rinse with cold water until cold. Drain well.

2. In large bowl, toss drained cold vermicelli and all remaining ingredients to coat evenly with sauce.

Note: I had some left-over chicken which I tossed in. Serve with a fruit dessert.

Source: eatwellamerica
http://eatwellamerica.com


PECAN-CRUSTED PORK CHOPS

~Shared by Jim D., WA

Thin cut pork chops are coated with mustard and enrobed in a toasted pecan-sunflower kernel mixture

Hands On: 20
Total: 20
Makes: 4 servings (1 chop each)

Ingredients:

3/4 cup finely chopped pecans
1/4 cup DAVID® Sunflower Kernels, Roasted & Salted
2 tablespoons Gulden's® Spicy Brown Mustard
4 thin cut boneless pork chops (4 chops = 1 lb)
2 tablespoons Pure Wesson® Canola Oil

Directions:

1. Stir together pecans and sunflower kernels in shallow bowl. Spread mustard on both sides of pork chops; place in nut mixture and press in nuts.

2. Heat oil in 12-inch skillet over medium-high heat. Add pork chops and cook 3 to 4 minutes or until nuts are lightly browned. Carefully turn pork chops over (some nuts may fall off). Cook 2 to 3 minutes more or until pork is slightly pink in centers (160°F) and second side is lightly browned.

Nutritional Information:

4 servings (1 chop each) Calories 406; Total Fat 32 g (Saturated Fat 4 g); Cholesterol 57 mg; Sodium 174 mg; Carbohydrate 4 g; (Dietary Fiber 3 g, Sugars 1 g); Protein 26 g; Percent Daily Values*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet.

Source: ConAgra Foods


HERSHEY CAKE

~Shared by Larry J., Spring Hill, TN

INGREDIENTS:

8 (1.26 ounce) plain Hershey bars
1 cup margarine or butter
2 cups sugar
4 eggs
2-1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon soda
1 cup buttermilk
1 (5-1/2 ounce) can Hershey Chocolate Syrup
2 teaspoons vanilla
2-1/2 cups chopped nuts

TO PREPARE:

Melt Hershey bars in a double boiler.  Cream margarine and sugar.  Add melted Hershey bars.  Add eggs one at a time, beating well after each addition.  Sift together flour, salt and soda and add alternately with buttermilk.  Add chocolate syrup, vanilla and nuts.  Bake in a greased and floured tube pan at 325 degrees for 1-1/2 hours.

Source: "River Road Recipes II...A Second Helping" by The Junior League of Baton Rouge
http://www.amazon.com/exec/obidos/ASIN/0961302658/atozreci-20


RIBS IN THE CROCK POT

~Shared by Barb C., Chula Vista, CA

3-4 lbs. ribs
1 jar orange marmalade
1 bottle BBQ sauce

Place ribs in the crock pot and add marmalade and BBQ sauce. Cook all day on low.

Notes: Also good with apricot, pineapple and other citrus jams jellies, preserves, etc. If you want a sweet & sour version without the BBQ taste use a bottle of Catalina or Russian dressing in place of the BBQ sauce.
   
Source: LilBitsofThisnThat-PSP@yahoogroups.com
http://groups.yahoo.com/group/LilBitsofThisnThat-Psp/


ENSALADILLA RUSA

~Shared by Dorine H., Newark, DE

In Spain this recipe is ubiquitous, albeit in various forms depending on individual tastes; its name means Russian salad because it is loosely based on the ubiquitous Russian Olivier, a kind of potato salad.  This is my personal version developed from tasting many delicious examples of the dish in restaurants and friends' homes.  The Spanish have added beets to the dish, which the think make it more Russian.  Spanish cooks take great pride in presenting it beautifully and in using homemade mayonnaise (not really difficult to make when you use a blender).
 
Lemon Mayonnaise
 
2 egg yolks (freeze whites for another use)*
Juice of 1 lemon (or more if you like, but be careful)
1 tsp./5ml Dijon mustard
1 tsp./5ml salt
Up to 2 cups/500ml extra virgin olive oil
 
To separate eggs, crack over a bowl (set right next to your blender) and let white run through your slightly separated fingers into the bowl; drop the yolks into the blender.  Rinse your hand.
 
See how easy it is to separate an egg?  Anybody still think it is tricky, difficult, an arcane master chef’s skill or otherwise not doable by the average home cook?  Just go back to the previous paragraph!
 
Add the lemon juice, mustard and salt to the blender.  Blend until well combined.  With the blender running, add a few drops of oil and watch it emulsify.  Repeat with a few more drops then a few more drops.  You may now start to add the oil in a very thin stream.  If you start to see unemulsified oil on the surface, stop until it emulsifies.  Then continue the thin stream.
 
The mayonnaise will get thicker and thicker.  Eventually is will start making a “schluppp!” sound, which means it is almost done.  When the sound makes you think of an elephant with a bad cold, you are done.  Stop the blender and take a taste.  If you think you need more salt or lemon juice, turn the blender on and add slowly, tasting with each addition.  When done, refrigerate until needed.
 
If by any chance your mayonnaise should curdle or separate, do not panic.   This tiny mishap is easily corrected.  Turn the blender back on and drop in another raw yolk.  Blend until smooth.  It will be perfect.  See?  Not scary or difficult!
 
Do not expect the nearly-white mayonnaise of commercial jars.  You have used good olive oil, which has a distinctive greenish cast when not an outright green color.  You have used real, live egg yolks, which have a distinct yellow color.  You have used real mustard with its own distinctive color.  How did you expect the end result to be white?
 
*I have always used raw eggs--for more than 35 years, and have never had a problem.  However, if you are paranoid, you can soft boil the eggs, no more than 1 1/12 minutes (the yolks *must* remain runny) then use the whole eggs in your mayonnaise.  Before cracking them, plunge them in a bowl of water and several ice cubes to stop the cooking and cool them off.  Crack and use a spoon to scoop the entire egg into the blender.
 
Now on to making the actual salad.
 
1 bunch beets, stems and leaves removed and saved for another use
1/2 lb./225g fat carrots
1 lb./500g all-purpose (boiling, not baking or mashing) potatoes, unpeeled
Small handful salt
1 lb./500g green (English) peas in their pods, shelled
1 small yellow onion, chopped
1 recipe lemon mayonnaise
1 sweet red bell pepper (capsicum), roasted and peeled
2 hard-boiled eggs, sliced
1 can boquerones (Spanish white anchovies) or anchovies packed in olive oil
Spanish olives to taste
2 T./30ml tiny capers, drained
Plenty of flat-leaf (Italian) parsley
 
Wash the beets well.  Good, farm-fresh beets will have a lot of sand in them.  Cut the stems about 2”5cm above the beetroot tops.  Put the stems and leaves in a container of cool water and soak a minute then take out the beets.  You will see all the sand in the bottom.  Pour out the water and make sure to rinse out all the sand.  Repeat several times until there is no more sand.  Set aside for another dish.
 
Trim the beetroots at the bottom end so only about 2”/5cm of the root tails remain.  Soak a minute in cool water and remove.  Get rid of the sand and add fresh water; repeat until there is no more sand.
 
Fill a good size pot about halfway full with water.  Add the beetroots and cover.  Simmer until the beets are done, up to an hour, depending on their size.  Pierce with a fork to test for tenderness all the way through.
 
Fill a separate large pot about halfway with water and bring to a boil.  Add carrots first and then potatoes.  Simmer until the potatoes are done (tender all through when pierced with a fork), usually about 30 minutes but depends on size of potatoes.  Remove potatoes with a slotted spoon and set aside.  Add shelled peas to pot; cook another 10 minutes.
 
Peel potatoes; by peeling after boiling you retain the area just under the skin that is richest in vitamins since the skin slips right off without taking any potato flesh with it.  Dice the potatoes and sprinkle them with salt *while they are still hot*.  The latter is very important to better flavor.
 
Check peas for tenderness and bright green color (do not overcook).  Remove peas with a slotted spoon and add to diced potatoes.
 
Test carrots for doneness; they should be easy to pierce with a fork.  Drop them in a prepared bowl of water and ice cubes.  After a moment, remove the skin.  Dice and add to the potato mixture.  Add onion and mayonnaise; toss.
 
Reserve the cooking water; you now have a lovely vegetable broth to use in other recipes.  Freeze, labeled, if necessary.
 
Remove beets from hot water and drop in icy cold water with ice cubes in it.  After a minute, you should be able to slip off the skin with your thumbs while retaining the flesh right below the skin.  By cooking before peeling, you also retain the wonderful beet color.  (Wear an old apron and watch out for your clothes; beet stains are permanent.)
 
Reserve the beet cooking water separately after getting out the last of the sand by straining through a paper coffee filter.  Use it another day to make pickled beets and eggs.
 
Dice beets and add to salad mixture; toss to blend.
 
Heap the salad mixture on a platter and shape into a mound.  Top with a thin cap of mayonnaise.
 
To prepare the pepper (capsicum), if you have a gas stove (hob), pierce it with a fork and hold it in the flame until blackened on all sides.  If your stove is electric, preheat the broiler (griller) and put the pepper in something small such as a metal layer cake pan or pie plate.  Place under the heat source and turn as needed until all sides have blackened.
 
Wrap the pepper (capsicum) in a kitchen towel or paper bag.  Let rest 10-15 minutes.  Remove and the skin peels off beautifully.  If a few black specks remain, don’t worry; they add a delicious smoky flavor.  Cut the pepper (capsicum) lengthwise and catch the juices in a dish.  Remove and discard stem, inner ribs and seeds.
 
Cut off a piece of the pepper and make a flower shape.  Set it in the center of the ensaladilla rusa.  Cut the reminder into strips to arrange like spokes around the salad.
 
Arrange egg slices, anchovy strips and olives prettily around the top.  Sprinkle the capers over all.  Arrange parsley sprigs around the edges.
 
Refrigerate until serving.
 
You can make this the day before; it will be delicious the next day.

© Dorine Houston, 1977, 2009 


CORN ON THE COBB

~Shared by Jim H., Calgary, Alberta, Canada

The Only Corn on the Cob - We Will Ever Make Again.

Milk Boiled Corn on the Cob (adapted from this recipe on Recipezaar)

6 - 8 ears corn, husks and silk removed
Water
1 1/4 cup milk
1/3 cup brown sugar
1/4 cup butter (optional and to add to the water)

Directions:
1. Fill a large stock pot half full with water (use a large enough pot to hold all the corn). Add in the milk, sugar and butter.

2. Bring to a boil, then add in the corn cobs. Reduce heat to a simmer and allow corn to cook for 7 to 8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.

3. Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve. Serve with butter and salt to taste (optional as I think this has the perfect flavor).

Source: Originally published on MomAdvice first published August 2009. Find this article at: divinecaroline.com
http://divinecaroline.com


BROILED ITALIAN MEATBALLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

Ingredients
1 large onion
1 pound ground round
1/3 cup plain dry bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup evaporated skim milk
1 egg
1-1/2 tsp dried Italian herb seasoning
1 tsp garlic powder
1/2 tsp salt
1/2 tsp ground black pepper
vegetable oil spray

Instructions
Peel and chop onion. In medium bowl, combine chopped onion, ground round, bread crumbs, Parmesan cheese, milk, egg, Italian herb seasoning, garlic powder, salt, and pepper. With clean, dry hands, thoroughly mix together all the ingredients. Rinse your hands with water, but do not dry them. With wet hands, form mixture into 15 meatballs by rolling the meat mixture between the palms of your hands. Each meatball should be about 1-3/4 inches in diameter.

When you're finished rolling the meatballs, wash and dry your hands. Place oven rack 7 inches from broiler. If using broiler pan, remove it from the broiler. Preheat broiler. Spray broiler pan or baking pan with vegetable oil spray. (Make sure you are far away from the broiler while spraying.) Arrange meatballs in sprayed pan in 3 rows, 5 meatballs per row. Place pan on oven rack. Broil meatballs for 5 minutes. Using oven mitts, remove pan from broiler. With tongs, turn meatballs over. Return pan to broiler. Broil 5 minutes longer. Using oven mitts, remove pan from broiler.

Eat as is or add to spaghetti sauce, soups, stews or casseroles.

Yield: 4 servings


TEXAS SHEET CAKE

~Shared by Linda H., Rosharon, TX

1 C. butter or margarine
1 C. water  
4 Tbsp cocoa-rounding   
2 C. sugar   
2 C. flour    
½ Tsp salt   
1 Tsp soda  
1 Tsp vanilla
2 Eggs
½ C. sour cream
1 tsp cinnamon

Preheat oven to 350°.  Grease and flour large cookie sheet (oversized with enclosed corners).

In a large saucepan combine butter or margarine and cocoa.  When melted add water.  Bring to full boil.  Remove from heat then add sugar, flour, salt, soda, vanilla, eggs and sour cream.  Mix together well.  Then pour onto cookie sheet.  Bake for 25 minutes.

Last 5 minutes cake is baking start to prepare frosting.

Frost with Texas Longhorn Sheet Cake Frosting.

Texas Longhorn Sheet Cake Frosting

½ C. butter or margarine
4 Tbsp cocoa-rounding
6 Tbsp milk
1 Lb. Confectioner sugar 
1 Tsp vanilla
1 C. chopped pecans

In saucepan combine butter or margarine and cocoa.  When melted add milk.  Bring to full boil.  Remove from heat then add sugar and vanilla.  Mix together well.  Then add pecans and mix well.  Pour over hot cake.  Serve when cooled.


BATTER-FRIED CHICKEN

~Shared by Johnny, LA

Makes 4 servings

1 cup all-purpose flour
1 teaspoon baking powder
1 ¼ teaspoon salt
¾ teaspoon cayenne
1 egg, beaten
1 cup whole milk
1 fryer, 3 ½ to 4 pounds, cut into serving pieces
Vegetable oil

Combine the flour, baking powder, salt, cayenne, egg and milk in a large shallow bowl. Whisk to blend. Dip the chicken in the batter, coating evenly and shaking off any excess.

Heat about 1 inch of vegetable oil in a large, heavy skillet to 360 degrees. Add the chicken and brown evenly on both sides. Reduce the heat slightly, cover the skillet and fry until the chicken is tender and golden brown, turning once, about 12 minutes per side.

Drain on paper towels.

Source: Cooking The 4th On The Bayou With Marcelle


ZUCCHINI CHOCOLATE CHIP COOKIES

~Shared by Marilyn, Canton, OH

1 egg, beaten
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey
1 Tbsp. vanilla extract

Combine in large bowl:
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg

Combine in a separate, small bowl and blend into liquid mixture:
1 cup finely shredded zucchini
12 oz chocolate chips

Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350F degrees, 10 to 15 minutes.

Makes 2 dozen cookies.



HAMBURGER PIE

~Shared by Treva, NC

Prep Time: 15 min.; Bake Time: 15 min.

1 & 1/2 pounds ground beef
1 can (10 & 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 packages (8 ounces each) refrigerated crescent rolls
1 cup your favorite shredded cheese (about 4 ounces)

1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.  Stir the soup in the skillet.

2. Unroll 1 package crescent roll dough and press on the bottom and up the sides of a 9-inch pie plate. Press the seams to seal. Layer half the beef mixture and half the cheese in the pie plate. Repeat the layers.  Unroll the remaining dough. Place the dough over the filling and press the edges to seal, if desired.

3. Bake at 350°F. for 15 minutes or until the crust is golden brown.

Makes: 6 servings.


EASY CHEESE CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
 
1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, melted
2 (1.3 ounce) envelopes whipped topping mix
2 (8 ounce) packages cream cheese, softened
2 fluid ounces cherry brandy
 
In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.

In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.

Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.


STIR - FRIED PORK

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

1 lb. pork tenderloin
1/2 cup. unsweetened orange juice
3 tbs. reduced-sodium soy sauce
1 tbs. dry white wine
1 1/2 tbs. cornstarch
1/8 tsp. pepper
1 tbs. cooking oil
1 cup thinly sliced onion
2 med. zucchini, sliced
1 med. red bell pepper, cut in 1/4 inch slices
2 cup unsweetened pineapple chunks, drained

Slice pork diagonally across grain into 1/4 inch strips. Combine orange juice, soy sauce, wine, cornstarch and pepper. Prepare vegetables. Coat heavy skillet or wok with cooking spray; heat to medium high. Add pork; stir-fry 3 to 5 minutes. Remove pork. Add oil to skillet and heat. Add onion, zucchini and red pepper. Stir- fry 4 minutes. Return pork to skillet. Pour orange juice mixture over, stirring well. Cover and simmer 2 or 3 minutes. Add pineapple, stir well.

4 servings.

Per serving: 252 calories, 55 mg. cholesterol, 483 mg. sodium


SLOW COOKER CHIVE-AND-ONION CREAMED CORN

~Shared by Linda H., Rosharon, TX

Makes 8 servings
 
4 slices bacon
4 1/2   cups frozen whole kernel corn (from two 1-lb bags), thawed
1/2 medium red bell pepper, chopped (1/2 cup) ,optional
1 can dice tomatoes, drained well, optional
1/2 cup milk
1/4 cup butter or margarine, melted
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
8 oz Neufchatal cheese or reduced fat cream cheese
Chopped chives
1 onion, chopped fine
Chopped fresh parsley

In 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix corn, bell pepper, milk, butter, sugar, salt, pepper, chives, onions and half of the bacon. Refrigerate remaining bacon.

Cover; cook on High heat setting 2 hours to 2 hours 30 minutes.

Stir in cream cheese. Cook on High heat setting 10 minutes longer. Stir well; sprinkle with remaining bacon and parsley. Corn can be kept warm on Low heat setting up to 1 hour.


RICE DRESSING

~Shared by Johnny, LA

Makes about 10 servings

4 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 pound lean ground pork
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
1 pound chicken gizzards, cleaned
Salt and cayenne
4 cups cooked long-grain rice
3 tablespoons chopped fresh parsley leaves
2 tablespoons finely chopped green onion (white and green part)

In a small, heavy skillet, combine 2 tablespoons of the oil and the flour over medium heat and cook, stirring constantly, to make a dark brown roux.

In a large, heavy skillet, cook the ground pork in the remaining 2 tablespoons oil until all pink in the meat has disappeared. Add the onion, bell pepper and celery. Cook, stirring often, until the vegetables are tender, about five minutes.

In the meantime, put the gizzards in a medium-size saucepan with enough water (about 3 cups) to cover. Boil until tender. Drain the gizzards and reserve the stock. Grind the gizzards in a meat grinder or food processor. Add this to the pork mixture along with the roux and mix well. Add the reserved stock, season with salt and cayenne, and cook over medium-low heat, stirring occasionally, for 1 hour. Immediately before serving, add the rice and mix well. Adjust the seasoning. Add the parsley and green onion and serve warm.


CARAMEL-NUT POPCORN CLUSTERS

~Shared by Marilyn, Canton, OH

1 (14 ounce) package caramel candies
2 Tbsp. whipping cream
12 cups popped popcorn
1 cup dry roasted peanuts

Combine caramels and whipping cream in a glass bowl. Microwave at HIGH 3 minutes or until melted, stirring mixture once. Place popcorn and peanuts in a large bowl. Drizzle with caramel sauce, tossing gently to coat. Place popcorn mixture on a lightly greased 15x10 inch jelly roll pan. Bake at 250 degrees F for 1 hour. Cool.



HAM & PASTA SKILLET

~Shared by Treva, NC

Prep: 15 minutes; Cook: 15 minutes
Serves: 4
 
1 can (10 3/4 ounces) Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
2 cups broccoli florets or 1 package (10 ounces) frozen broccoli cuts, thawed
1 cup milk
1 tablespoon spicy brown mustard*
1 & 1/2 cups cooked ham cut into strips
2 & 1/4 cups medium shell-shaped pasta, cooked and drained
 
Heat the soup, milk, mustard and broccoli in a 10-inch skillet over medium-high heat to a boil.  Reduce the heat to low.  Cook for 5 minutes or until the broccoli is tender.

Stir the ham and pasta in the skillet and cook until the mixture is hot and bubbling.
 
*Spicy brown mustard gives this skillet a touch of "bite," but if you don't have it or you want a more mellow mustard taste, use whole grain or prepared yellow versions instead.
 
Nutritional Values per Serving Using Campbell's Broccoli Cheese Soup: : Calories 335, Total Fat 10g, Saturated Fat 4g, Cholesterol 39mg, Sodium 1417mg, Total Carbohydrate 40g, Dietary Fiber 3g, Protein 21g, Vitamin A 36%DV, Vitamin C 28%DV, Calcium 12%DV, Iron 12%DV
 
Nutritional Values per Serving Using Campbell's 98% FF Broccoli Cheese Soup: : Calories 316, Total Fat 8g, Saturated Fat 3g, Cholesterol 39mg, Sodium 1391mg, Total Carbohydrate 40g, Dietary Fiber 3g, Protein 22g, Vitamin A 39%DV, Vitamin C 28%DV, Calcium 12%DV, Iron 12%DV

Source: Campbell's Kitchen


DISNEY'S 50'S PRIME TIME CAFE CHICKEN POT PIE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 cups chicken tenderloins, uncooked
1 cup broccoli, tops only
1/2 cup carrots, cubed
1/2 cup celery, cubed
1/4 cup leeks, diced
3 tablespoons butter
3 tablespoons flour
3 cups milk or half and half
1 cup Parmesan cheese, grated
2 chicken bouillon cubes
Pastry dough for a single pie (double crust)
1 egg, beaten

Preheat oven to 400F. In boiling salted water, simmer chicken tenderloins, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes). Drain well and set aside. In a medium sized skillet, melt butter and add flour. Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minutes). Dissolve chicken bouillon cubes in 1/4 cup warm water and add to sauce. Blend in grated Parmesan cheese and remove from heat. Add cooked chicken and vegetables and mix well. Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges well and brush top with beaten egg. Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes). Brushing a little milk on the top of the pie dough before baking will give the crust a delightful color.


CHICKEN CALABRESE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
 
A zesty chicken recipe from Calabria, Italy!

INGREDIENTS:
8 boneless skinless chicken breasts (half breasts)
1/2 cup sun dried tomatoes in olive oil
1/2 cup basil pesto sauce
8 slices ham or prosciutto
2 tbs. olive oil
1/2 cup white wine
1/2 cup tomato sauce
1 tbl. fresh basil, chopped
Salt & pepper to taste

PREPARATION:
Split or butterfly the chicken breasts. Layer prosciutto, a tsp. of pesto, and tbs. of sun dried tomatoes. Roll up the chicken breasts while tucking in the sides to completely envelop the filling.

In a chicken fryer or deep skillet, brown the chicken rolls on both sides. In the same skillet, add the wine, the tomato sauce and the basil. Salt and pepper as needed and simmer 30 minutes. Serve with rice or polenta.

Serves 4.


NANA'S BRUNSWICK STEW

~Shared by Linda H., Rosharon, TX

Servings: 6

2 - 4 slices bacon, fried crispy
4 chicken breasts and 3 thighs, cut into pieces
3 tsp salt
paprika to taste
2 medium onions, chopped
3 cups water
4 potatoes, diced
2 cups canned tomatoes, undrained
2 Tbsp parsley, chopped
1/2 tsp Tabasco sauce
1 Tbsp Worcestershire sauce
2 cups whole kernel corn, frozen
1 pkg frozen lima beans, defrosted

Sprinkle the chicken with 1 tsp. of the salt and paprika. 

In a deep kettle, fry the bacon and remove from pan.  Brown the chicken on all sides. Add the onions and cook until the onion is transparent.

Add the water, potatoes, tomatoes with their liquid, parsley, remaining salt, Tabasco and Worcestershire sauce and bring to a boil. Cover, reduce the heat and simmer for thirty minutes.

Add the corn and Lima beans and cook twenty minutes longer.

Blend the flour in a little cold water and gradually stir into the stew. Cook, stirring, ten minutes longer.

Serve in flat soup plates.  Garnish with crumbled bacon or Parmesan cheese.


BRAISED QUAIL WITH CRAB APPLE JELLY

~Shared by Johnny, LA

Makes 4 servings

4 quail
Salt and pepper
2 tablespoons butter
1 tablespoon vegetable oil
1 cup water
4 tablespoons crab apple jelly

Split quail down the back; spread open and flatten out each bird. Season with salt and pepper.

Heat butter and oil in skillet. Place birds in hot oil. Brown birds on both side. When browned, add water. Cover pan and let simmer 20 minutes. Uncover and brush jelly over quail. Cook slowly, basting quail. Let cook 5 minutes.

Place quail on platter with breast side up; pour drippings over quail.


RANCH PRETZELS

~Shared by Marilyn, Canton, OH

1 package (20 oz) large thick pretzels
1 envelope ranch salad dressing mix
3/4 cup vegetable oil
1 1/2 teaspoons dill weed
1 1/2 teaspoons garlic powder

Break pretzels into bite-size pieces and place in a large bowl.

In another small bowl combine remaining ingredients; pour over pretzels.

Stir to coat evenly. Pour into an ungreased 15x10x1-inch" baking pan.

Bake at 200 degrees for 1 hour, stirring every 15 minutes.

Yield - makes 12 cups of great snackin'.



COUNTRY STYLE SALISBURY STEAK

~Shared by Treva, NC

Country Style Salisbury Steak is a novel twist on the diner classic. This version adds the surprise benefit of mixing veggies right into the patties. Finicky veggie eaters just might have a tasty change of heart when they chow down on this one.

Cooking Time: 20 min

1 & 1/2 pounds ground beef
1 large onion, finely chopped, divided
1 (8-ounce) can cut green beans, drained and chopped
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper, divided
3 tablespoons all-purpose flour
1 & 3/4 cups beef broth

1. In a large bowl, combine ground beef, 1/2 cup chopped onion, the green beans, paprika, garlic powder, salt, and 1/4 teaspoon pepper. Mix well and form into 6 oval-shaped patties.

2. Heat a large nonstick skillet over medium-high heat. Add patties and place remaining chopped onion around them. Cook 10 minutes, turning halfway through the cooking.

3. Meanwhile, in a small bowl, whisk together the flour, beef broth, and remaining 1/4 teaspoon pepper. Add to skillet and bring to a boil. Reduce heat to low and simmer 5 minutes, or until sauce thickens, stirring occasionally. Serve patties topped with sauce.

Serves: 6


FROZEN LIME DAIQUIRI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces rum
1 tray ice cubes

In a blender, combine limeade concentrate, rum and ice cubes. Blend until smooth. Pour into glasses and serve immediately.


BRANDY BISCOTTI

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

3/4 cup walnuts
8 tablespoons butter, sweet and softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon brandy
2 cups plus 2 tablespoons flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 350-degrees. Toast the walnuts in a baking pan for 5 minutes. Let cool and chop them coarsely. Reduce the oven to 325-degrees. Cream the butter with the sugar in a large bowl. Beat in the eggs and mix well. Add the vanilla and brandy. In another bowl stir together the flour, baking powder and salt. Add to the butter mixture with the chopped nuts. Stir just until combined. On a lightly floured surface, roll the dough into cylinders about 1-1/2-inches wide and 12-inches long. Place on a baking sheet about 2-1/2-inches apart and bake for about 25 minutes, until lightly browned on top. Remove from the oven and let cool for about 5 minutes. Carefully remove the cylinders and place on a cutting board. Slice the cookies about 1/2-inch wide on the diagonal. Return them to the baking sheet with the cut surfaces down. Bake for 5 to 10 minutes, until the tops are lightly browned. Let cool and store in an airtight container.


GRATIN OF FISH WITH CHEESE, TOMATOES AND HERBS

~Shared by Linda H., Rosharon, TX

3oz Gruyère cheese, grated
3oz emmental cheese, grated (or use 150g/6oz Gruyère instead)
3 tsp Dijon mustard
4-5 tbsp single cream
salt and freshly ground black pepper
18 cherry tomatoes
1 tsp chopped fresh thyme leaves or 1½ tbsp chopped fresh basil
1lb 10oz flatfish, such as plaice or lemon sole, filleted and skinned

Preheat the oven to 180C/350F/Gas 4.

Place the grated cheeses, mustard and cream into a bowl and mix well. Season with salt and freshly ground black pepper and set aside.

Cut the cherry tomatoes in half and place into a clean bowl, season with a little salt and add the herbs. Mix the ingredients well so that the cherry tomatoes are well seasoned.

Spread half the cheese mixture into a gratin dish (or into individual oven proof dishes).

Lay half of the fish on top. Then place all the tomatoes and herbs on top of the fish.

Place the second half of the fish on top of the tomatoes, followed by another layer of the cheese mixture on top of the fish.

Transfer the fish to the oven and cook for 20-30 minutes (or 15 minutes for single portions)until it has turned golden-brown and is cooked through.

To serve, place a portion of the fish on a clean plate and serve with a big green salad and some boiled new potatoes if you wish.

Variations

This dish can also be made using round, fleshy fish, such as haddock, cod or ling. Use the same weight as the flatfish but place just one layer of fish in the dish.

Source: Cooking at Home with Rachel


PASTA WITH BACON, TOMATO & CHEESE

~Shared by Johnny, LA 

1/4 pound Canadian bacon
Parmesan cheese
Garlic powder
Olive oil
2 cups chopped fresh tomato
1 tablespoon fresh parsley
Salt & pepper to taste
1 pound any type pasta, cooked

Cut bacon into strips and saute in olive oil for 3 minutes. Add tomatoes, parsley, garlic powder and salt and pepper. Add to hot pasta and toss. Sprinkle with Parmesan cheese.


PECAN PIE MUFFINS

~Shared by Marilyn, Canton, OH

1 cup light brown sugar, firmly packed
1/2 cup all-purpose flour
1/2 cup chopped pecans
2 eggs,beaten
2/3 cup butter, softened
 
Preheat oven to 350. Line muffin cups with paper liners; set aside.

In bowl stir together brown sugar, flour and pecans.

In separate bowl beat eggs and butter together until smooth.

Stir into dry ingredients until just combined.

Spoon batter into muffin cups, about 2/3 full.

Bake for 20 to 25 minutes.

Cool on wire racks when done.  Enjoy.



BLUEBERRY BREAD PUDDING

~Shared by Treva, NC

Fresh blueberries add sparkle to our homemade easy recipe for Blueberry Bread Pudding. This delectable dessert recipe comes packed with the extra benefits of antioxidant-rich fresh blueberries.

Cooking Time: 50 min
 
2 cups whole milk
6 eggs
1 & 1/4 cups sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 cups French bread, cut into 2-inch squares, keeping crusts on
1 & 1/2 cups fresh blueberries
3 tablespoons butter
 
1. Preheat oven to 350°F. Spray a 9 x 9-inch baking dish with cooking spray.

2. In large mixing bowl whisk together milk, eggs, sugar, vanilla, cinnamon and salt. Add bread cubes. Let sit for 30 minutes to 2 hours. Add blueberries. Pour mixture into prepared baking dish. Top with bits of remaining butter.

3. Bake 45 to 55 minutes or until the custard is set. Let pudding cool 15 minutes. Serve warm or room temperature with custard sauce.

Serves: 9


MOROCCAN COUSCOUS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 1/4 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
1/2 cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 1/2 cups chicken broth
1/2 cup orange juice
1 1/2 cups couscous
3 tablespoons chopped fresh mint
 
Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.

Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

PAPAYA SHRIMP SALAD

~Shared by Treva, NC

Prep: 15 minutes
Serves: 4

Are you in the mood for a salad, but looking for something different? Try this fresh and flavor-packed version, with tropical ingredients highlighted by a lemon-picante dressing.
 
1 pound cooked large shrimp, peeled and deveined
1 papaya, peeled, seeded and diced
1 cup whole kernel corn
4 green onions, chopped (about 1/2 cup)
1 cup Pace® Picante Sauce
1 tablespoon lemon or lime juice
Mixed salad greens
 
Place the shrimp, papaya, corn and onions into a large bowl. Add the picante sauce and lemon juice and toss to coat. Serve the shrimp mixture over the salad greens.
 
Nutritional Values per Serving Using Pace Picante Sauce: :
Calories 201, Total Fat 2g, Saturated Fat 0g, Cholesterol 221mg,
Sodium 802mg, Total Carbohydrate 21g, Dietary Fiber 5g,
Protein 26g, Vitamin A 29%DV, Vitamin C 89%DV,
Calcium 8%DV, Iron 23%DV

Source: Campbell's Kitchen


MUSTARD-MAPLE PORK ROAST

~Shared by Maggie, TX

SERVINGS: 8 servings
CARB GRAMS PER SERVING: 29

1 2- to 2-1/2- pound boneless pork loin roast (single loin)
2 tablespoons Dijon-style mustard
1 tablespoon maple-flavored syrup
2 teaspoons dried sage, crushed
1 teaspoon finely shredded orange peel
1/2 teaspoon salt
1/4 teaspoon ground black pepper
20 to 24 tiny new potatoes
16 ounces packaged, peeled baby carrots
1 tablespoon olive oil

1. Preheat oven to 325 degree F. Trim fat. combine mustard, syrup, sage, peel, 1/4 teaspoon of the salt, and pepper; spoon onto meat.

2. Place roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer into center. Roast, uncovered, for 45 minutes.

3. Meanwhile, peel a strip of skin from potatoes. Cook potatoes in boiling water for 5 minutes. Add carrots; cook for 5 minutes.

4. Drain vegetables; toss with oil and 1/4 teaspoon salt. Place in pan around meat. Roast, uncovered, for 45 minutes to 1 hour or until thermometer registers 155 degree F.

5. Remove from oven; cover with foil. Let stand for 15 minutes. (The temperature of the meat will rise 5 degree F.)

Nutrition Facts Per Serving:
Servings: 8 servings
Calories 281
Total Fat (g) 10
Saturated Fat (g) 3
Cholesterol (mg) 51
Sodium (mg) 309
Carbohydrate (g) 29
Fiber (g) 3
Protein (g) 19
Diabetic Exchanges:
Starch (d.e.) 1.5
Vegetables (d.e.) 1
Lean Meat (d.e.) 2
Fat (d.e.) .5

Source: Better Homes & Gardens Magazine

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The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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