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Hi from Linda in Michigan. Kiwi. Ki-what? Pat from Minden asked if I could write an issue on kiwifruit. I confessed that I never had tasted kiwi, but I would try. It only took me a few minutes to find some recipes so I said that I would do the issue. Then I got down to business to find the best recipes. I hit the jackpot! Each one sounded better than the last. The recipes are easy and versatile. Happy summer cooking……kiweeeeeeeee! Show your support by voting for this ezine. 
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Show your support by voting for this ezine. From my friend, Louise If I were an Automobile !! If my body was a car, this is the time I would be thinking about trading it in for a newer model. I've got bumps and dents and scratches in my finish and my paint job is getting a little dull, but that's not the worst of it. My fenders are too wide to be considered stylish. They were once as sleek as a little MG; now they look more like my mother's old Buick. My seat cushions have split open at the seams. My seats are sagging. Seat belts? I gave up all belts when Ben & Jerry's opened a shop in my neighborhood. Air bags? Forget it. The only bags I have these days are under my eyes. Not counting the saddlebags, of course. I have soooooo many miles on my odometer. Sure, I've been many places and seen many things, but when's the last time an appraiser factored life experiences against depreciation? My headlights are out of focus and it's especially hard to see things up close. My reaction is not as graceful as it once was. I slip and slide and skid and bump into things even in the best of weather. My whitewalls are stained with varicose veins. It takes me hours to reach my maximum speed. I'm burning fuel at an inefficient rate. But here's the worst of it - almost every time I sneeze or cough, my radiator seems to leak and sometimes my tail pipe sounds off.
Show your support by voting for this ezine. How The Gooseberry Became Kiwifruit Source: HomecookinAbout.com Kiwifruit may look unpalatable at first glance, but under that hairy brown exterior lies emerald green flesh with a flavor reminiscent of strawberries to some and pineapple to others. As tempting as it is in desserts, this sweet, yet slightly tart fruit also works well in savory dishes. Take a look at the history of kiwifruit. Kiwi fruit history Kiwifruit, Actinidia chinensis, was formerly known as the Chinese gooseberry. Surprisingly, although it is associated with New Zealand, kiwifruit actually originated in the Chang Kiang Valley of China. The Chinese used it as a tonic for children and women after childbirth due to its high nutritional value, but never truly enjoyed it as a fruit. It was first exported from Asia as an ornamental vine, perfect for arbors, in the early 1900s. The kiwifruit arrived first in 1904 in the United States and later in 1906 found its way to New Zealand. Yet it was the New Zealanders who recognized the potential of this succulent fruit and began cultivating it for commercial profit. Due to novelle cuisine movement of the 70's, the kiwifruit gained great popularity in the USA. New hybrids include the baby kiwis, which are green, smooth, about the size of table grapes, and eaten much like them. Today, California provides 95 percent of the US crop. Out of the four main varieties, the most popular is the "Hayward," a variety developed by New Zealand horticulturist Hayward Wright. Luckily, the opposite growing season of New Zealand makes kiwifruit available year-round in the Northern hemisphere. Naming the kiwifruit New Zealanders do not take kindly to the fruit being referred to as a kiwi, preferring kiwifruit. The kiwi is a small flightless bird native to New Zealand, a term New Zealanders often use in reference to themselves. The moniker of "kiwifruit" is a fairly recent development, believe it or not. New Zealand growers adopted the name kiwifruit for the Chinese gooseberry in the mid 1960's, believing it to be more palatable than a reference to the hairy bird which its hairy exterior resembles. There are also some references to the name change being in response to anti-communist sentiments implied by Chinese gooseberry. In France, kiwifruit translates to souris vegetales, meaning vegetable mouse. It's an apt description, albeit not very appetizing. Kiwifruit selection and storage Select kiwifruits that are unblemished and firm but not rock hard. The flesh should yield to gentle pressure, similar to that of a ripe peach. Avoid those that are shriveled, moldy or have soft spots. You can easily ripen kiwifruit by leaving it at room temperature for a few days or to speed up the process, put the kiwifruit in a dry paper bag along with an apple or banana. If the fruit is refrigerated in a plastic bag with a few small holes maintaining a 95 percent humidity level, it can actually last up to six months. However, for home usage, it's best to use them within a week. The fruit can be frozen by peeling and covering with a heavy sugar syrup to which has been added 1/2 teaspoon of ascorbic acid per quart of liquid. Frozen kiwi fruit can be stored 10 to 12 months at 0 degrees F. Cooking with kiwifruit Most people prefer to either peel kiwi fruit or slice in half and scoop out the flesh with a spoon. However, there are some varieties that scarcely hairy at all which may be eaten skin and all if you are feeling adventurous. An egg-slicer can be used to slice peeled kiwifruit into uniform slices for recipes or a colorful garnish. Kiwifruit does not work well in gelatins, due to an enzyme which breaks down collagen. However, this same enzyme also makes it a great tenderizer for meat. This enzyme will also curdle milk (but not heavy cream), so you may wish to briefly cook the fruit to deactivate the enzyme when using with dairy products. Kiwifruits are low in fat and calories and have no cholesterol. They are loaded with Vitamin C, potassium and fiber, making it one of nature's tastiest superfoods.
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: SHRIMP SCAMPI BAKE Serves 4 Ingredients: 1 cup butter 2 tablespoons prepared Dijon-style mustard 2 tablespoons fresh lemon juice 2 tablespoons chopped garlic 2 tablespoons chopped fresh parsley 3 pounds medium raw shrimp, shelled, deveined, with tails attached Directions: Preheat oven to 450 degrees F (230 degrees C). In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque. Serve 2 pounds of the shrimp with rice or potatoes. Save 1 pound of the shrimp for chowder (another meal). Wrap securely in foil and refrigerate. CREAMY LOUISIANA SHRIMP CORN CHOWDER Serves 6 Ingredients: 3 tablespoons butter or margarine 2 tablespoons chopped bell pepper 2 tablespoons chopped celery 1 teaspoon chopped garlic 2 tablespoons chopped onion 1 can cream style corn 1 can whole kernel corn 1 can cream of potato soup 1/4 teaspoon liquid crab boil 1/4 teaspoon red pepper flakes 1 pound cooked shrimp 1 pint half & half cream Directions: Sauté vegetables in butter until tender. Add remaining ingredients, except shrimp and half & half, and simmer 5 minutes. Remove tails from leftover cooked shrimp; coarsely chop. Add in along with the half & half and heat -- DO NOT BOIL. Liquid crab boil and red pepper flakes are to your taste. 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. Time to pick on Florida! Dumb Florida Laws Women may be fined for falling asleep under a hair dryer, as can the salon owner. A special law prohibits unmarried women from parachuting on Sunday or she shall risk arrest, fine, and/or jailing. If an elephant is left tied to a parking meter, the parking fee has to be paid just as it would for a vehicle. It is illegal to sing in a public place while attired in a swimsuit. Men may not be seen publicly in any kind of strapless gown. Having sexual relations with a porcupine is illegal. It is illegal to skateboard without a license. You may not fart in a public place after 6 P.M. on Thursdays. It is considered an offense to shower naked. You are not allowed to break more than three dishes per day, or chip the edges of more than four cups and/or saucers. You may not kiss your wife's breasts. Penalty for horse theft is death by hanging. It is illegal to block any traveled wagon road. Defining These Words For more than 30 years, New York magazine has run a contest in which contestants take a well-known foreign language expression, change a single letter, and provide a definition for the new expression. Here are some favorites. Harlez-vous france? CAN YOU DRIVE A FRENCH MOTORCYCLE? Cogito Eggo Sum. I THINK; THEREFORE I AM A WAFFLE. Rigor morris. THE CAT IS DEAD. Repondez-vous s'il vous plaid. HONK IF YOU'RE SCOTTISH. Que sera serf. LIFE IS FEUDAL. Posh mortem. DEATH STYLES OF THE RICH AND FAMOUS. Pro Bozo publico SUPPORT YOUR LOCAL CLOWN. Haste cuisine. FAST FRENCH FOOD. Veni, vidi, vice. I CAME, I SAW, I PARTIED. Mazel ton. TONS OF LUCK. Aloha oy. LOVE; GREETINGS; FAREWELL; FROM SUCH A PAIN YOU SHOULD NEVER KNOW. Visa la France. DON'T LEAVE YOUR CHATEAU WITHOUT IT. . Cogito, ergo spud. I THINK, THEREFORE I YAM. (OK, more than 1 letter.) Veni, vidi, velcro I CAME, I SAW, I STUCK AROUND. (OK, another exception.) You Know You're A Mom When... You count the sprinkles on each kid's cupcake to make sure they're equal. You want to take out a contract on the kid who broke your child's favorite toy and made him/her cry. You have time to shave only one leg at a time. You hide in the bathroom to be alone. You child throws up, and you catch it. Someone else's kid throws up at a party, and you keep eating. You consider finger paint to be a controlled substance. You mastered the art of placing large quantities of pancakes and eggs on a plate without anything touching. Your child insists that you read Once Upon a Potty out loud in the lobby of the doctor's office, or, better yet, in the lobby of a Grand Central Station... and you do it. You hire a sitter because you haven't been out with your husband in ages, then spend half the night talking about and checking on the kids. You hope ketchup is a vegetable because it's the only one your child eats. You cling to the high moral ground on toy weapons, while your child chews his toast into the shape of a gun. You can't bear the thought of your son's first girlfriend. You hate the thought of his wife even more. You donate to charities in the hope that your child won't get that disease. You find yourself cutting your husband's sandwiches into unusual shapes. You fast-forward through the scene when the hunter shoots Bambi's mother. You use your own saliva to clean your child's face. You obsess when your child clings to you upon parting during his first month at school, then obsess when he skips in without looking back the second time. You can't bear to give away baby clothes -- it's so final. You hear your mother's voice coming out of your mouth when you say, "Not in your good clothes!" You stop criticizing the way your mother raised you. You read that the average five year old asks 437 questions a day and feel proud that your kid is above average. You say at least once a day, "I'm not cut out for this job", but you know you wouldn't trade it for anything in the world...
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. CHICKEN-KIWI APPETIZERS Source: AAA Recipes (Could this be any easier?) Prepare breaded frozen chicken rounds and cut into pie-shape wedges. Cover wedges with pineapple cream cheese. Place sliced kiwi fruit on top. TEQUILA KIWI LIME SALSA Source: 1859 Historic National Hotel, Jamestown, California Ingredients: 6 kiwis (peeled and diced) 1 small red onion (finely chopped) 1 small bunch of cilantro (finely chopped) 5 limes (squeezed) 1/2 tomato (finely chopped) 2 ounces Tequila Instructions: Combine all ingredients together in a bowl. Cover and store in the refrigerator until ready to serve. Comments: The next time you are planning to prepare Halibut, Mahi-Mahi, Salmon, Sea bass, Swordfish or even tuna, serve it with some of this salsa. Your guests are sure to be delighted. KIWI TERIYAKI STEAK Source: California Kiwifruit 4 California kiwifruit, divided ¼ cup each dry white wine, soy sauce and packed brown sugar 1 clove garlic, minced 1 teaspoon grated fresh ginger root 1 tablespoon vegetable oil (optional) 1½-2 pounds (1 inch thick) boneless round steak Pare and puree 2 kiwifruit. Combine with wine, soy sauce, brown sugar, garlic, ginger and oil in large baking dish; add steak and marinate 30 minutes. Remove steak from marinade; broil to desired degree of doneness. Slice steak and arrange on serving platter. Pare and slice remaining 2 kiwifruit; garnish platter with slices. Makes about 6 servings. KIWI JAM Source: Epicureanonline Ingredients: 4 c. peeled, chopped kiwis 2 tbsp. lemon juice 7 c. sugar 1/2 bottle Certo fruit pectin Directions: Mix all but Certo. Over high heat bring to full rolling boil. Boil hard for 1 minute; stir constantly. Remove from heat. Stir in Certo. Skim off foam. Stir and skim for 5 minutes. Ladle into glasses. Cover at once with 1/8-inch hot paraffin KIWI MUFFINS Source: Kiwi Cove Lodge 2 cups all purpose flour 1 egg slightly beaten 1 tbsp baking powder 1 cup buttermilk ½ cup sugar ¼ cup vegetable oil ¼ tsp cinnamon 1 cup chopped kiwi fruit Sift dry ingredients together. Mix wet ingredients in a separate bowl. Stir just until dry ingredients are moistened. Add kiwi, stirring as little as possible. Spoon into greased muffin tins. Bake at 400, 20 minutes. Yield: One dozen BEN AND JERRY’S KIWI ICE CREAM Source: Food Down Under Ingredients : 6 x Ripe kiwis 1 cup Sugar 1 tbs Sugar 2 lrg Eggs 2 cup Heavy or whipping cream Method : Kiwi Ice Cream is one of Ben and Jerry's more exotic, subtle flavors for the true connoisseur. Peel the kiwis and mash them in a bowl until pureed. Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in 1 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream and whisk to blend. stir in the kiwis. Transfer the mixture to an ice cream Maker and freeze following manufacturer's instructions. Makes 1 quart. RASPBERRY KIWI BROWNIES Source: AAA Recipes 1/3 cup white shortening 2 ounces white chocolate 3/4 cup granulated sugar 2 eggs 1 cup flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 kiwi, peeled and smashed 1 (6 ounce) package smashed raspberries Preheat oven to 350 degrees F. Grease and flour 8 x 11 x 2-inch pan. Melt shortening and chocolate in a 2-quart saucepan over medium heat, stirring constantly. Remove from heat. Mix in sugar and eggs. Mix in flour, salt and baking powder. Fold in kiwi and raspberries. Spread into pan and bake for about 25 to 35 minutes, or until wooden pick inserted in center comes out clean. KIWIFRUIT SQUARES Source: Just Fruit Recipes 1 1/4 cups flour 1/3 cup powdered sugar, divided 1/2 cup butter or margarine 1 cup sugar 2 kiwifruit, pared and pureed (about 1/3 cup) 2 eggs, beaten 1 teaspoon lime juice 1/2 teaspoon each grated lime peel and baking powder Combine flour and 1/4 cup powdered sugar; cut butter into flour mixture until mixture looks like cornmeal. Pat into a 9-inch square pan. Bake at 350 for 15 minutes. Combine sugar, kiwifruit, eggs, lime juice, lime peel and baking powder; pour over baked crust. Return to oven. Bake at 350 for 25 minutes. Cool; sprinkle with remaining powdered sugar. Makes 16 squares.
Show your support by voting for this ezine. CHINESE KIWI CHICKEN Source: Food Down Under Ingredients : 3/4 lb skinless boneless chicken breasts thinly sliced 2 tsp vegetable oil 1/2 x red bell pepper thinly sliced 1/4 cup chicken broth homemade OR salt-free 1/2 tsp sesame oil 1/2 tsp sugar 1/4 tsp salt 1 tsp cornstarch mixed with 2 tsp water 2 x kiwi fruit peeled and cut into thin strips kiwi slices for garnish MARINADE 1 tbs low sodium soy sauce 2 tsp dry sherry 1 tsp cornstarch Combine chicken and marinade ingredients in a bowl; stir to coat. Set aside for 30 minutes. Place a wok or wide frying pan with a nonstick finish over high heat until hot. Add vegetable oil, swirling to coat sides. Add chicken and stir fry for 2 minutes or until chicken turns opaque. Add bell pepper and stir fry for 30 seconds. Add broth, sesame oil, sugar and salt; cook for 1 minute or until bell pepper is tender-crisp. Add cornstarch solution; stirring until sauce boils and thickens. Remove wok from heat. Gently stir in kiwi strips. Garnish platter with kiwi slices and top with chicken stir fry. Notes: Stir fry foods using a small amount of oil or broth. Foods will be flavorful and low in fat. Use ginger, garlic and red bell pepper to add spice to your food. They'll add flavor without the fat. Preparation and Cooking Time: 40 minutes Per serving: Calories 213; Fat 6g (25%cff)
Show your support by voting for this ezine. KIWI WITH CRAB AND SHRIMP STUFFING Source: Kiwi.com 4 portions 4 kiwis 2 oz. (60 g) crabmeat, shredded 2 oz. (60 g) northern shrimp*, minced Juice of half a lime 1 Tbsp. (15 mL) mayonnaise* Salt and freshly ground pepper to taste Cut tops off kiwis. Scoop out a third of their flesh and dice it. In a bowl, combine diced kiwis, shredded crabmeat and minced shrimp. Season and stir in lime juice and mayonnaise. Fill kiwis with mixture. Serve.
Show your support by voting for this ezine. (Lillian found this one on the 'net, too.) FRESH KIWI PIE Source: Cook It Simply Ingredients 1 cup sugar 3 tablespoons quick-cooking tapioca 1/4 teaspoon ground nutmeg 4 cups peeled and sliced kiwi (about 12 kiwi) 1 tablespoon lemon juice Pastry for two-crust (9 inch) pie 2 tablespoons butter or margarine Method 1. Stir together sugar, tapioca and nutmeg in mixing bowl. Add kiwi and lemon juice. Toss gently; let stand 15 minutes. 2. Meanwhile, prepare and roll out half the pastry. 3. Line 9-inch pie and; trim pastry to edge of pan. 4. Turn kiwi mixture into pan. Dot with butter. Roll out remaining pastry, place over filling, trim, seal and flute edge. 5. To prevent over-browning, cover edge of pie with foil. 6. Bake at 375 degrees 20 minutes. 7. Remove foil and bake until crust is golden brown, 25 to 30 minutes longer. Makes one 9-inch pie.
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