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Publisher's Desk Ramblings Did You Know? Monthly Theme Reader Support Birthday Babies Discussion Forum Crazy Corner Recipe Favorites Heart Healthy For Two Publisher's Choice
Happy Memorial Day to all. As I look around my comfortable home and see my family here, I remember that none of this would have been possible without the sacrifices made by brave men and women before me. Take a moment to be grateful for them. I have all my kids and grandkids coming for a cookout today so let's cut to the chase, lol. As promised, I am announcing our new monthly theme topic in this issue. Make sure you visit the Monthly Theme section. This should be quite educational for the novice cooks, and interesting for all. We normally have an easy topic but this one is more complex. Please read everything over so you understand the topic and we end up with a great summer theme issue on July 2nd. I offer a sampler in today's (and every) issue as an example. We are quickly losing our lead in the Cumuli ratings. I try to do a good job for you here and your daily vote is a show of appreciation for my efforts. The major reason to vote, though, is with a higher rating, more folks will join in the recipe and thought exchange. I hope I can count on you to register (only once, takes a couple of minutes) and vote daily (takes seconds). Thanks in advance. Show your support by voting for this ezine. 
Cookbooks, Recipes, Gourmet Cooking from Amazon
(We do a lot a male bashing for fun, but this is a more genuine view of our feelings. ~Maggie) Reasons Women Love Men... Submitted by Elaine, MO 1. They've got that comfortable place on their shoulder that's perfect for snuggling into while we fall asleep. 2. They're at peace with their bodies, except for maybe some minor anxiety over height, weight, and baldness. 3. They're enthusiastic about our bodies, even when we're not. 4. They fall in love so hard, once they finally fall. 5. Chest hair, forearm hair and the feel of a newly shaved cheek. 6. Bravery around snakes, waterbugs, bats and flat tires. 7. Their unapologetic lust for a nice hunk of beef or chocolate cake. 8. Their ability to solve problems simply by throwing a ball around. 9. The glimpse you get, when they wear their baseball cap backward of their inner Little Leaguer. 10. How tender they get when they cry, and how seldom they do it. 11. What they lack in talk, they tend to make up for in action. 12. They make excellent companions when driving through rough neighborhoods or walking past dark alleys. 13. They really love their moms. They remind us of our dads. 14. They don't mind accompanying a woman to a party even though she looks like a movie star and they look like the chauffeur. 15. Their near-endless appetite for discussing the ins and outs of work and money - ours as well as theirs. 16. Their genuine ardor for tinkering with toilets, changing oil and assembling gas grills - jobs any intelligent woman can do but would be nuts to volunteer for. 17. They never care what their horoscope, their mother-in-law, nor the neighbors say. 18. They rarely lie about their age, their weight, or their clothing size. 19. How awestruck they are in the face of a homemade cookie. 20. How great their hands look holding ours. 21. Their face is a treasure to behold when they give us a present they picked out. 22. Their ignorance is usually amusing. 23. They have a great sense of competition. 24. They give great hugs, ( and always melt our hearts when a sweet "I love you Princess" is added) 25. Though they often try to hide it, they're very tenderhearted and caring. 26. They have an uncanny ability to look deeply into our eyes and connect with our heart, even when we don't want them to. 27. They don't care whether colors match, but are willing to be concerned if we want them to be. 28. They can be taught. 29. They give us a peek at the little boy inside when they get sick or happy or hurt. Come on girls - there must be at least one man out there with some good points :-)) Let him know how much he's really appreciated, now!!
Show your support by voting for this ezine. THINGS TO KNOW Shared by Jean, Syracuse, NY 1. Budweiser beer conditions the hair 2. Pam cooking spray will dry finger nail polish 3. Cool whip will condition your hair in 15 minutes 4. Mayonnaise will KILL LICE, it will also condition your hair 5. Elmer's Glue - paint on your face, allow it to dry, peel off and see the dead skin and blackheads if any 6. Shiny Hair - use brewed Lipton Tea 7. Sunburn - empty a large jar of Nestea into your bath water 8. Minor burn - Colgate or Crest toothpaste 9. Burn your tongue? Put sugar on it! 10. Arthritis? WD-40 Spray and rub in, kill insect stings too 11 Bee stings - meat tenderizer 12. Chigger bite - Preparation H 13. Puffy eyes - Preparation H 14. Paper cut - crazy glue or chap stick (glue is used instead of sutures at most hospitals) 15. Stinky feet - Jell-O! 16. Athletes feet - cornstarch 17. Fungus on toenails or fingernails - Vicks vapor rub 18. Kool aid to clean dishwasher pipes. Just put in the detergent section and run a cycle, it will also clean a toilet. (Wow, and we drink this stuff) 19. Kool Aid can be used as a dye in paint also Kool Aid in Dannon plain yogurt as a finger paint, your kids will love it and it won't hurt them if they eat it! 20. Peanut butter - will get scratches out of CD's! Wipe off with a coffee filter paper 21. Sticking bicycle chain - Pam no-stick cooking spray 22. Pam will also remove paint, and grease from your hands! Keep a can in your garage for your hubby 23. Peanut butter will remove ink from the face of dolls 24. When the doll clothes are hard to put on, sprinkle with corn starch and watch them slide on 25. Heavy dandruff - pour on the vinegar! 26. Body paint - Crisco mixed with food coloring. Heat the Crisco in the microwave, pour in to an empty film container and mix with the food color of your choice! 27 Tie Dye T-shirt - mix a solution of Kool Aid in a container, tie a rubber band around a section of the T-shirt and soak 28. Preserving a newspaper clipping - large bottle of club soda and cup of milk of magnesia, soak for 20 min. and let dry, will last for many years! 29. A Slinky will hold toast and CD's! 30. To keep goggles and glasses from fogging, coat with Colgate toothpaste 31. Wine stains, pour on the Morton salt and watch it absorb into the salt. 32. To remove wax - Take a paper towel and iron it over the wax stain, it will absorb into the towel. 33. Remove labels off glassware etc. rub with Peanut butter! 34. Baked on food - fill container with water, get a Bounce paper softener and the static from the Bounce towel will cause the baked on food to adhere to it. Soak overnight. Also, you can use 2 Efferdent tablets, soak overnight! 35. Crayon on the wall - Colgate toothpaste and brush it! 36. Dirty grout - Listerine 37. Stains on clothes - Colgate 38. Grass stains - Karo Syrup 39. Grease Stains - Coca Cola, it will also remove grease stains from the driveway overnight. We know it will take corrosion from car batteries! 40. Fleas in your carpet? 20 Mule Team Borax- sprinkle and let stand for 24 hours. Maybe this will work if you get them back again. 41. To keep FRESH FLOWERS longer Add a little Clorox, or 2 Bayer aspirin, or just use 7-up instead of water. 42. When you go to buy bread in the grocery store, have you ever wondered which is the freshest, so you "squeeze" for freshness or softness? Did you know that bread is delivered fresh to the stores five days a week? Monday, Tuesday, Thursday, Friday and Saturday. Each day has a different color twist tie. They are: Monday = Blue, Tuesday = Green, Thursday = Red Friday = White and Saturday = Yellow. So if today was Thursday, you would want red twist tie; not white which is Fridays (almost a week old)! The colors go alphabetically by color Blue- Green - Red - White - Yellow, Monday through Saturday. Very easy to remember. I thought this was interesting. I looked in the grocery store and the bread wrappers DO have different twist ties, and even the ones with the plastic clips have different colors. You learn something new everyday! Enjoy fresh bread when you buy bread with the right color on the day you are shopping.
Show your support by voting for this ezine. Cook Once, Eat Twice Here's the scoop on the current theme: Summer is here and who wants to spend hours in a hot kitchen cooking every day? How about recipes that allow you to "plan" for leftovers? What recipes do you use that enable you to cook once and eat twice? If you double up on the meatloaf when you prepare it, what's your special recipe for using it in another meal? We're going for recipes, so please don't send in a meatloaf recipe and say "fix sandwiches the next day". We're looking for creativity and originality, ok? Send us those family keepers for dual-meal recipes for all to share here at A to Z Recipes. Make sure to try out my sampler and drop by the rules section to ensure your submissions are acceptable. Here's a sampler for you: GARLICKY MARINATED ROASTED CHICKEN 4 servings (plus leftovers) 2 (3 lb) chickens, cut in half 20 cloves garlic, minced (yes, 20!) 1/2 cup lime juice 2 teaspoons ground cumin 2 cups white wine 2 teaspoon salt 2 small onion, cut into chunks 4 shallots 1 teaspoon fresh ground black pepper 1/2 cup olive oil Rub the chickens inside and out with the minced garlic. Place the remaining ingredients, EXCEPT FOR THE OLIVE OIL, in a food processor or blender; process until the onion and shallots are very finely chopped. Place the chickens in a glass container and pour the marinade over, turning the chickens to make sure the marinade is spread evenly; refrigerate one hour. Remove the chickens from the marinade (discard the marinade) and preheat your oven to 375°. In a frying pan, heat olive oil over medium-high heat; when pan is hot, brown chicken on both sides, one half at a time. Remove and place in a shallow roasting pan, skin side up, and roast 30-35 minutes, or until cooked through; check by piercing meat, if juices run clear the chicken is done. Place one chicken on a carving board and cut into serving pieces. Wrap remaining chicken in foil and refrigerate for another meal. CHICKEN AND PEAR ARUGULA SALAD 4 servings 1 roasted chicken, sliced 1/2 cup low-calorie fruit-flavored or blue cheese salad dressing 3 pears, cored and sliced 2 bunches arugula, rinsed and dried 1/2 cup chopped walnuts, toasted Place pears in a medium bowl; toss with salad dressing. Add arugula; toss again. Arrange arugula salad on 4 plates. Divide chicken slices and place on top of salad. Sprinkle with walnuts. Please use this email link to submit a recipe for theme recipes: Cook Once, Eat Twice A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules are: 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 (ALL caps or NO caps) 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. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Cook Once, Eat Twice has a deadline of June 24, 2005, and will be posted on July 2, 2005. Please use this email link to submit a recipe for theme recipes: Cook Once, Eat Twice As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Shop Better Homes and Gardens 50% Off Show your support by voting for this ezine. Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name Where you live Your birthdate You may include anything else you would like to share such as: How long you have been with A to Z Recipes Something about your job and family Your hobbies Any special recipe requests This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Show your support by voting for this ezine. Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Show your support by voting for this ezine. Great Pick-up Lines and Responses Shared by Aafrin, Pune, India Man: Haven't I seen you someplace before? Woman: Yes, that's why I don't go there anymore. Man: Is this seat empty? Woman: Yes, and this one will be if you sit down. Man: Your place or mine? Woman: Both. You go to yours, and I'll go to mine. Man: So, what do you do for a living? Woman: I'm a female impersonator. Man: Hey baby, what's your sign? Woman: Do not enter. Man: How do you like your eggs in the morning? Woman: Unfertilized. Man: Your body is like a temple. Woman: Sorry, there are no services today. Man: I would go to the end of the world for you. Woman: But would you stay there? Man: If I could see you naked, I'd die happy. Woman: If I saw you naked, I'd probably die laughing. Send This To All Your Girlfriends and to the guys that have said this to you
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Show your support by voting for this ezine. BLT BITES ~Submitted by Jean, Syracuse, NY Ingredients: 16 cherry tomatoes 1 pound bacon; cooked crumbled 1/2 cup mayonnaise or salad dressing 1/3 cup chopped green onions 3 tablespoons grated parmesan cheese 2 tablespoons snipped parsley Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remain ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours. EGG & CHEESE SOUP (Stracciatella) ~Submitted by Larry Holmes, Ontario, Canada In this classic Roman soup, eggs and cheese are beaten into hot broth, producing a slightly “curdled” texture characteristic of this dish. 3 eggs 3 tablespoons fine semolina 6 tablespoons freshly grated Parmesan cheese pinch of nutmeg 6 ¼ cups meat or chicken broth salt and freshly ground black pepper 12 rounds French bread, to serve Beat eggs in a bowl with the semolina and the cheese. Add the nutmeg. Beat in 1 cupful of the cool broth. Meanwhile, heat the remaining broth to simmering point in a large saucepan. When the broth is hot and a few minutes before you are ready to serve the soup, whisk the egg mixture into the broth. Raise the heat slightly, and bring it barely to the boil. Season with salt and pepper. Cook for 3 – 4 minutes. As the egg cooks, the soup will not be completely smooth. To serve, toast the rounds of French bread and place 2 in the bottom of each soup plate. Ladle in the hot soup, and serve immediately. Serves 6 persons MANGO BREAD ~Submitted by Ann, FL 1 cup brown sugar, firmly packed 1 stick butter 1 egg 1 3/4 cups sifted cake flour 1/2 teaspoon salt 1 teaspoon soda 1/4 tsp cinnamon dash ground cloves 1 cup heated mango pulp grated lemon rind 1 teaspoon lemon juice 1 cup pecan bits 1 cup raisins Cream brown sugar & butter together until light & fluffy. Add egg & beat more. Add the sifted flour which has been resifted with salt, soda, cinnamon & cloves. Add mango pulp and all other ingredients. Pour into greased & floured loaf pan. Bake at 350 degrees F for 40 min. Makes one standard loaf (9x5x3 inch.) SAUTÉED SCALLOPS ON LASAGNA SQUARES WITH CHILI-CREAM SAUCE ~Submitted by Richard, Bradenton, FL 16 (4- x 4-inch) fresh lasagna squares* 1 1/2 pounds sea scallops 2 1/2 tablespoons all-purpose flour, divided 1 tablespoon butter 2 teaspoons canola oil 1 teaspoon chili powder 1/2 teaspoon curry powder 3/4 cup low-fat milk Pinch of salt 1/4 cup thinly sliced scallions Soy sauce Cook lasagna squares according to package directions; drain. Cover with plastic wrap, and keep warm. Dredge scallops in 2 tablespoons flour. Heat 1 1/2 teaspoons butter and 1 teaspoon oil in a large skillet over medium-high heat 2 minutes. Add half of the scallops, and cook about 2 minutes on each side or until lightly browned. Remove scallops, and set aside. Repeat procedure with remaining butter, oil, and scallops. Remove scallops, and set aside, reserving drippings in skillet. Whisk remaining 1/2 tablespoon flour, chili powder, and curry powder into drippings in skillet. Cook over medium heat, whisking constantly, 1 minute. Gradually whisk in milk. Continue cooking over medium heat, whisking constantly, until thickened and bubbly. Stir in salt and scallops, and cook 1 minute or until thoroughly heated. Place 2 lasagna squares on individual plates; spoon scallops and sauce evenly over squares. Sprinkle each serving with scallions and a dash of soy sauce. *Fresh pasta may be purchased in sheets at specialty food shops and cut into squares. Dry lasagna noodles may be substituted and cut into squares after cooking. Yield: 8 appetizer servings Coastal Living, JULY 1999 12-LAYER CAKE ~Submitted by Ann, Montreal, Quebec, Canada This cake is just as delicious (and sinful) as it looks. That's why it was only made for special events where a lot of family was expected. Because everybody wanted a piece of this dramatic dessert, one was forced to make the slices small. In a way, that was for the best, since it also reduced the calorie count! You'll probably want to do the same thing. Prepare this for your next big family gathering and enjoy the oohs and aahs it inspires. Then, cut the slices about one inch wide at the edge and pass it around. You don't need a lot of this wonderful dessert to feel as though you've enjoyed a full serving -- a little goes a long way. Cake: 2-1/4 cups sugar 1 cup unsalted butter 1/2 cup vegetable shortening 6 eggs 4-1/2 self-rising flour 3-1/3 cups milk 1-1/2 tablespoons vanilla Icing: 3 cups sugar 6 tablespoons cocoa 1 cup unsalted butter 1 14-ounce can evaporated milk 1 tablespoon vanilla 1. Preheat oven to 375°F. 2. Cream sugar, butter and vegetable shortening until fluffy. 3. Add eggs one at a time, until well combined. 4. Add flour and milk alternately to batter. Add vanilla. Stir well. 5. Oil and flour two 9-inch cake pans. Spread one cup of the batter in each pan and bake 10 to 12 minutes until lightly browned. When done, remove layers from pans and place on racks until cool. Wash cake pans after baking each layer, and continue preparing layers until all 12 are complete. When all layers are baked, prepare icing. 6. In a large saucepan, mix sugar and cocoa. Stir in butter and evaporated milk. Bring to a rolling boil. Reduce heat and cook about 2 minutes, stirring constantly. Remove from heat and add vanilla. Stir well. 7. Place first Layer of cake on a large platter. Spread icing generously over the top. Add another layer and cover with the icing. Continue until 12 layers are iced. (You may want to insert a few toothpicks into the layers to keep them from shifting during this stage. Just remember to remove them as you go!) Apply remaining icing to the sides and chill slightly before serving. HAWAIIAN CHICKEN ~Submitted by Jean, Syracuse, NY Makes 4 servings Ingredients: 4 large bone-in chicken breasts 1 can (8 1/4 ounces) pineapple tidbits salt and pepper 2 tablespoon honey 3 tablespoon soy sauce 1 teaspoon cayenne pepper 1 teaspoon ground cumin 1-1/2 teaspoon cornstarch 1/2 cup sliced green onion 1/2 medium red pepper thinly sliced 1 cup coconut 1 cup cashews Preparation: Drain pineapple juice and reserve. In shallow glass dish, combine honey, soy sauce, cayenne pepper and ground cumin. Add chicken breasts, turning to coat all sides. Let marinate at least 15 minutes. Remove chicken from marinade (reserve marinade) and place on grill or under broiler, cook 3 to 5 minutes per side. Remove from heat source and keep warm. In small saucepan combine reserved marinade, pineapple juice and cornstarch. Bring to boil over medium heat stirring constantly. Stir in pineapple, onion and red pepper, cook 1 minute more or until heated through. To serve, place chicken on serving platter and top with sauce. Garnish with coconut and cashews.
Show your support by voting for this ezine. CREAMY CAULIFLOWER ~Submitted by Jean, Syracuse, NY Prep Time: 10 min Total Time: 20 min Makes: 4 servings 1 medium head of cauliflower (2 lb.), cut into florets 3 Tbsp. PHILADELPHIA Light Cream Cheese Spread 1/2 tsp. dill weed 3 Tbsp. KRAFT 100% Grated Parmesan Cheese COOK cauliflower in boiling water 10 min. or until tender; drain. Place in food processor container. ADD cream cheese spread and dill weed; cover. Process until smooth. SERVE topped with Parmesan cheese. Make-Ahead Prepare as directed; place in microwavable serving dish. Cover and refrigerate up to 24 hours. When ready to serve, uncover and microwave on HIGH 4 to 5 min. or until heated through, stirring after 2 min. Source: Kraft Kitchens
Show your support by voting for this ezine. CHICKEN BREASTS VERONIQUE ~Submitted by Ann, Montreal, Quebec, Canada Source: Sunset--"Cooking for Two" For a special occasion, serve this elegant dish that's highlighted by a delicate cream sauce and seedless grapes; sautéed whole mushrooms are the garnish. Just add a butter lettuce salad. 2 whole boneless chicken breasts salt 3 Tablespoons butter or margarine 1 Tablespoon orange marmalade 1/4 teaspoon tarragon, crumbled 1/4 cup dry white wine 8 medium-sized mushrooms, fluted, and stems trimmed 1/4 cup whipping cream 1/2 teaspoon cornstarch 2 teaspoons water 3/4 cups seedless green grapes Sprinkle chicken lightly with salt. Melt 1 Tablespoon of butter in wide frying pan over medium heat. Add chicken breasts and cook until golden on each side. Stir in Marmalade, tarragon, and wine. Cover and simmer for about 15 minutes or until meat is no longer pink when slashed in thickest part. Transfer to warm serving dish. Meanwhile, melt remaining 2 Tablespoons butter in a small pan, over medium heat. Add mushrooms and cook, stirring until liquid evaporates. To pan juices add cream and quickly bring to a full rolling boil. Blend cornstarch with water; stir into sauce. Return sauce to a boil, stirring. Mix in grapes and return to boil, then pour sauce over chicken. Garnish with sautéed mushrooms and parsley.
Show your support by voting for this ezine.  SUNNY LEMON BARS Who would have guessed a pouch of sugar cookie mix got these bars off to a deliciously sweet start? Crust: 1 pouch Betty Crocker® sugar cookie mix 1 stick butter, margarine or spread, melted 1 egg Filling: 4 eggs, slightly beaten 2 cups granulated sugar 1/4 cup Gold Medal® all-purpose flour 1 teaspoon baking powder 1 teaspoon grated lemon peel 1/4 cup lemon juice Topping: 2 tablespoons powdered sugar 1. Heat oven to 350°F. In large bowl, stir together crust ingredients. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. 2. Meanwhile, in same large bowl, stir together filling ingredients except lemon juice. Stir in lemon juice. Pour mixture over warm crust. 3. Bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 6 rows. Source: Betty Crocker Kitchens
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