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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
Good morning and welcome to A to Z Recipes First Monday edition. As you may recall, this day each month has normally been made special by an issue from Richard in Bradenton, FL. Richard got a new computer and has been occupied with getting it up and running (and old files transferred). He regrettably could not get an issue out to us. Just when I thought myself a basket case, in walks Angelique to the rescue. See how that Texan handles basket cases! Let's Picnic! Hello, everyone. It's that time of year for picnics and getting in tune with nature. Hope all of you will enjoy this. Picnics are such fun with family and friends; are memories to savor :) Angelique Show your support by voting for this ezine. 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Show your support by voting for this ezine. Build a Box of Friendship by Chuck Pool Into a box of friendship To insure that it is strong First a layer of respect On the bottom does belong Then to the sides attach In the corners where they meet Several anchors full of trust Devoid of all deceit The height of friendship can be measured By the sides of four So make them all a larger cut And the box will hold much more Now fill it up with courtesy Honor and esteem Understanding, sympathy And passion for a dream Add to that your honesty Emotions joy and love And since they're so important Place them up above But leave the box wide open So all can see inside To learn what makes a friendship work From the box you built with pride.
Show your support by voting for this ezine. PICNIC What kind of word is picnic? Where did it evolve from? The French, in the 16th century used a the word pique-nique; however, it would appear that the English did not include this in their society until after 1800 and our potluck meals are nothing more than a picnic when you consider the first outings were social events where everyone who came brought something to share. Our grandparents would have been the first to relish in an afternoon at the fishing hole with, you guessed it, a basket filled with food. Yet, the noon day meal that was brought to them as they worked the fields would have never been thought of as a picnic! Some things never change. Children, serving their toys make believe tea while the child sits on a blanket near by with friends having lunch. Picnic? Oh, yes! If you have ever been privy to one of these outings, you will know the importance of the atmosphere, company and food. The words from the song Teddy Bears Picnic say it all. "If you go out in the woods today, you're in for a big surprise....." For All The Young At Heart The Teddy Bear's Picnic If you go down in the woods today, You're sure of a big surprise. If you go down in the woods today, You'd better go in disguise. For every bear that ever there was Will gather there for certain because Today's the day the Teddy Bears have their picnic. Every Teddy Bear who's been good Is sure of a treat today. There's lots of marvelous things to eat And wonderful games to play. Beneath the trees where nobody sees They'll hide and seek as long as they please 'Cause that's the way the Teddy Bears have their picnic. If you go down in the woods today, You'd better not go alone. It's lovely down in the woods today, But safer to stay at home. For every bear that ever there was Will gather there for certain because Today's the day the Teddy Bears have their picnic. Picnic time for Teddy Bears... The little Teddy Bears are having a lovely time today. Watch them, catch them unawares, And see them picnic on their holiday. See them gaily gad about. They love to play and shout. They never have any care. At six o'clock their Mummies and Daddies Will take them home to bed, Because they're tired little Teddy Bears.
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: GRILLED CHICKEN WITH ROSEMARY INGREDIENTS: 2 broiler chickens, split, about 5 to 6 pounds total 1/4 cup vegetable oil 1/2 cup melted butter 1/3 cup lemon juice 2 teaspoons dried rosemary, crushed 1 small clove garlic 1 teaspoon salt freshly ground black pepper, to taste PREPARATION: Prepare the grill; place an oiled rack 4 to 6 inches above medium coals. Combine the oil, butter, lemon juice, rosemary, garlic, and salt. Brush the chicken inside and out with 1/4 cup of the seasoned butter. Place the chickens on the grill, bone side down. Baste chicken halves frequently with the remaining butter mixture and turn 10 minutes. Grill for 30 to 40 minutes in all, or until chicken is tender and juices run clear with pierced with a fork. Sprinkle well with pepper and serve. Save about 2 cups of chicken meat for leftover recipe. CHICKEN (OR TURKEY) MORNAY INGREDIENTS: 1/4 cup butter 1 onion, finely chopped 3 Tbsp. flour 1 cup chicken broth or turkey broth 1/2 cup cream 2 egg yolks, beaten 1 cup shredded Gruyere or Swiss cheese 2 Tbsp. grated Parmesan cheese 2 cups cooked turkey or chicken, sliced 4 English muffins, split with fork and toasted PREPARATION: Heat butter in heavy saucepan. Add onion and cook and stir until tender. Sprinkle in flour and cook, stirring, until mixture bubbles. Cook for 1 minute. Add chicken broth and cream and stir well with wire whisk. Bring to boiling and cook 2 minutes. Remove from heat and stir a small amount of sauce into the egg yolks to heat and temper. Stir tempered egg yolk mixture into the rest of the sauce and return saucepan to heat. Cook for 2-3 minutes, whisking constantly. remove from heat and stir in cheeses. Stir until smooth and melted. Place sliced turkey or chicken on each split, toasted English muffin and pour sauce over each. Sprinkle with more cheese, if desired, and broil 2-3 minutes until lightly browned and bubbly. Watch this carefully while broiling! 4 servings 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. Three Turtles Three turtles, Joe, Steve, and Poncho, decide to go on a picnic. So, Joe packs the picnic basket with cookies, bottled sodas, and sandwiches. The trouble is, the picnic site is, 10 miles away, so the turtles take 10 whole days to get there. By the time they do arrive, everyone's whipped. Joe takes the stuff out of the basket, one by one. He takes out the sodas and says, 'Alright, Steve, gimme the bottle opener.' "I didn't bring the bottle opener,' Steve says. 'I thought you packed it.' Joe gets worried. He turns to Poncho. 'Poncho, do you have the bottle opener?' Naturally, Poncho doesn't have it, so the turtles are stuck ten miles away from home without soda. Joe & Steve beg Poncho to turn back home and retrieve it, but Poncho flatly refuses, knowing that they'll eat everything by the time he gets back. Somehow, after about two hours, the turtles manage to convince Poncho to go, swearing on their great-grand turtles' graves that they won't touch the food. So, Poncho sets off down the road, slow and steadily. Twenty days pass, but no Poncho. Joe and Steve are hungry and puzzled, but a promise is a promise. Another day passes, and still no Poncho, but a promise is a promise. After three more days pass without Poncho in sight, Steve starts getting restless. 'I NEED FOOD!' he says with a hint of dementia in his voice. 'NO!' Joe retorts. 'We promised.' Five more days pass. Joe realizes that Poncho probably skipped out to the Burger King down the road, so the two turtles weakly lift the lid ,get a sandwich, and open their mouths to eat. But then, right at that instant, Poncho pops out behind a rock, and says, "Just for that, I'm not going."
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. WATERMELON BASKET FRUIT SALAD Since these are basic instructions, the number of servings will depend on the size of your fruit. It can serve a big crowd. 1 group 40 minutes 40 minutes prep 1 watermelon cantaloupes honeydew melon seedless grapes peaches nectarines strawberries blueberries raspberries blackberries plums oranges lemon slices or lime slices or orange slices, for garnish grapes, for garnish melon balls or cherries, for garnish toothpicks Take a sharp knife and slice a small thin piece off the bottom of your melon. This will allow the finished basket to sit flat on a plate or table without rolling. Next, take the tip of your knife (you can also use your pumpkin decorating tool out if you have one) or garnishing tool and score the watermelon in half, horizontally. Then mark a strip of about 1 1/2- 2" wide that will form the handle of your basket. If you have trouble seeing the score lines, you might want to try using a marker. Next, take your garnishing tool and start cutting around the melon on the lines. The garnishing tool naturally makes V shaped cuts, which makes doing a basket like this a breeze. If you do not have a garnishing tool, use a small knife and make the V cuts one side at a time. You could also forget the V and make straight cuts. To make separating the melon easier, and the finished product neater, turn your garnishing tool over, and go over the cuts in the opposite direction. Carefully separate the cut sides from the body of the watermelon. If you used a marking pen and there are any residual marks left, a handy way to get rid of them is to use a new emery board and gently sand them off. Take a melon baller and hollow out the inside of the watermelon. After removing all the edible parts, take a large spoon and gently scrape out the sides of your "basket". Be care not to scrape too thinly on the handle, as you want it to have some stability, even though you will never try to carry it this way. Mix the watermelon balls (or pieces, if you don't have a melon baller) with other ripe fresh fruits. To make the handle garnish, thinly slice lemons, limes or oranges and use a toothpick to affix them, along with a grape, melon ball or cherry, to the watermelon. Keep any extra fruit in a Ziploc back and refill as it goes down! Source: recipezaar HOWLIN' HOT CHICKEN PAPAYA COLESLAW Ingredients 1/4 head each red and green cabbage, finely shredded 1/2 bunch cilantro, chopped 4 green onions, sliced 1 to 2 tablespoons habanero hot sauce Juice of 1 orange Juice of 1 lime 2 tablespoons sesame oil 1/2 pound boneless skinless chicken breast, cooked and julienne 1 ripe papaya, peeled and sliced Instructions In a large bowl, combine cabbage, cilantro and green onions, and toss. Add hot sauce, orange and lime juices and sesame oil. Mix thoroughly. Add chicken and toss. Arrange on a serving platter or plates and lay slices of papaya over the top. Serving suggestion: Fill a submarine roll with the slaw for and unusual sandwich. Yield: 4 to 6 servings Source: The Great Hot Sauce Book by Jennifer Trainer Thompson (Ten Speed Press) CLASSIC DEVILED EGGS Serve for any occasion, whether it be a wedding feast, a picnic in the park, or for lunch or dinner! Items Needed: (for 12 Deviled Eggs) 6 hard boiled Eggs (large) 3 tablespoons mayonnaise or salad dressing 1 tablespoon sugar 1 teaspoon mustard (honey mustard is great!) 1 teaspoon vinegar salt & pepper to taste paprika (optional) To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat. Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes. Promptly chill eggs so yolks stay bright yellow. Remove shells from eggs, and halve lengthwise with a knife. Carefully remove the yolks, and place in a medium bowl. Mash yolks with a fork, and add remaining ingredients. Very carefully spoon mixture back into the egg white halves. Garnish with a light sprinkling of paprika (optional). Enjoy! Source: Good Egg.com GRILLED CORN WITH MUSTARD BUTTER 1/2 cup Dijon mustard 1 stick (1/2 cup) butter or margarine, softened 1 garlic clove, pressed 8 ears fresh corn with husks Stir together first 3 ingredients, and set aside. Pull corn husks back, leaving ends intact. Remove silks. Place corn with husks in water to cover, and let stand 1 hour. Drain and pat dry. Spread mustard mixture evenly over corn kernels, and pull husks over corn. Tear off 1 husk, and use to tie together ends of remaining husks. Grill, covered with grill lid, over medium heat (300* to 350*F / 150* to 175*C)) 25 minutes, turning occasionally. Serve corn on the cob with remaining mustard mixture. Makes 8 servings Source: RecipeGoldmine.com MOZZARELLA AND ROASTED MUSHROOM PANINI Ingredients 1/2 pound white mushrooms, stems removed, caps cut into 3 or 4 slices 2 tbsp olive oil Kosher salt 1/2 cup homemade or purchased tapenade 1 baguette (24 inches long), cut in half lengthwise and then quartered to make 4 sandwiches 1 pound fresh mozzarella cheese, cut into 1/4-inch thick slices 1/2 bunch watercress, large stems removed, rinsed and separated into individual sprigs Instructions Preheat oven to 475 degrees F. In a baking pan, drizzle the oil over the mushrooms. Add salt to taste, and shake the mushrooms around to coat them. Roast in the oven until they are soft and the edges have turns brown, 10 to 12 minutes. Remove from the oven and let cool. Spread about 2 tablespoons tapenade on the bottom halves of the bread. Lay the cheese slices over the tapenade. Distribute the mushrooms over the cheese, and then add the watercress. Top with the remaining bread, and wrap or eat right away. Yield: 4 servings Source: The New American Cheese by Laura Werlin (Stewart, Tabori & Chang) AVOCADO POCKET SANDWICHES Ingredients 1 avocado, halved and peeled 1/2 cup chopped cucumber 1/2 cup chopped carrot 1/2 cup chopped cauliflower 1/2 cup sliced mushrooms 1/2 cup cubed Monterey Jack cheese 1/4 cup bottled Italian dressing 4 pita breads 1 teaspoon lemon juice 1/2 cup chopped tomato Instructions Dice half the avocado. Reserve other half. Gently toss diced avocado, cucumber, carrot, cauliflower, mushrooms, and cheese with Italian dressing. Slit pita breads and separate halfway around by pulling edges apart to form a pocket. Fill each with 1/4 of the mixture. Mash remaining avocado with fork and stir in lemon juice and tomato. Spoon inside each sandwich. Yield: 4 pocket sandwiches Source: Los Angeles Times California Cookbook (New American Library) BEANIE WEENIE CASSEROLE INGREDIENTS: 1 large can baked beans 1 package hotdogs 1 tablespoon mustard 1 tablespoon ketchup 1 tablespoon brown sugar 1/2 medium onion PREPARATION: Pour beans in a baking pan or iron skillet. Slice hotdogs into 1/4-inch pieces and add to beans. Dice onions and add to beans. Add mustard, ketchup, and brown sugar. Stir until everything is mixed and cook about 30 minutes. Servings: 6-8 Preparation time: 50 minutes Source: Recipe Goldmine AWESOME BLOWOUTS Yield: about 2 1/2 dozen 1/2 cup (1 stick) butter, softened (unsalted or regular) 1/2 cup peanut butter 1/2 cup firmly packed brown sugar 1/4 cup granulated sugar 1 teaspoon baking soda 1/4 teaspoon salt 1 large egg 1/4 cup milk 1 teaspoon pure vanilla extract 2 cups all-purpose flour 3/4 cup semisweet chocolate pieces 3/4 cup honey roasted peanuts 3/4 cup coarsely chopped bite-size chocolate covered peanut butter cups (about 15) Heat oven to 350 degrees F. Ungreased baking sheets. Using an electric mixer, beat together butter and peanut butter. Add sugars, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk and vanilla extract. Beat in as much flour as you can with the mixer, then stir in remaining flour by hand. Stir in chocolate pieces, peanuts and peanut butter cups. Drop by generously rounded teaspoonful onto ungreased baking sheets, placing cookie dough about 2 inches apart. Bake 10 minutes at 350 degrees F or until lightly browned. Cool on wire rack. NOTE: Wrapped peanut butter cups may be frozen for an hour, then unwrapped and chopped. Source: Recipe Goldmine
Show your support by voting for this ezine. TOSSED VEGETABLES VINAIGRETTE Serves 8; 3/4 cup per serving DRESSING 1/4 cup low-fat vanilla yogurt 2 tablespoons white wine vinegar 3 tablespoons acceptable vegetable oil 1 tablespoon Dijon mustard 1/2 teaspoon coarsely ground black pepper 1/4 teaspoon salt SALAD 2 cups sliced carrots 8 ounces fresh green beans, rinsed, trimmed and cut into 1 1/2-inch lengths Ice water 4 ounces fresh mushrooms, cut into quarters 2 medium tomatoes, cut into wedges 1/3 cup thinly sliced green onion tops Place dressing ingredients in a blender or the work bowl of a food processor fitted with a metal blade. Process until thoroughly mixed. Set aside. Steam carrots and green beans 3 to 4 minutes, or until tender-crisp. Remove from heat and dip into bowl of ice water to stop cooking. Drain and pat dry with paper towels. Combine carrots, beans, mushrooms, tomato wedges and green onions in a shallow glass dish. Pour dressing over all and toss gently. Cover and refrigerate several hours. Serve cold. Calories: 90 Protein: 2 g Carbohydrates: 10 g Total Fat: 6 g Saturated Fat: 1 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 1 g Cholesterol: 0 mg Sodium: 127 mg Source: Ameri can Heart Association Cookbook
Show your support by voting for this ezine. MACARONI SALAD 1 cup cooked elbow macaroni, cooled 1 hard-cooked egg, chopped 2 tablespoons chopped onion 3 tablespoons mayonnaise 1 teaspoon vinegar 1 teaspoon granulated sugar 1/4 teaspoon salt 1/4 teaspoon mustard pepper to taste Combine all ingredients, stirring lightly. Cover and chill several hours before serving.
Show your support by voting for this ezine. GRILLED BABY BACK RIBS OR SPARERIBS WITH A "TO DIE FOR" MARINADE BARBECUE SAUCE A delicious tangy main dish with a barbecue sauce good enough to mop up with your favorite bread. Begin preparing the baby rack ribs a day before serving so that they can chill overnight in the marinade barbecue sauce. Serves 4 healthy appetites. Follow safe food handling procedures: The barbecue sauce can be made ahead, leaving just the oven and grilling to be done when serving. "To Die For" Marinade Barbecue Sauce 3-1/2 cups of favorite ketchup or one 36 ounce bottle 1 cup of your favorite brand of honey 1 8-ounce can crushed pineapple with the juice 1/4 cup favorite brand of apple cider vinegar 2 Tablespoons favorite brand of soy sauce 2-1/4 teaspoons garlic powder 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon dried crushed red pepper Combine the above nine (9) listed ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1/2 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.) Recipe Instructions: 1 slab of baby back pork ribs or spareribs, about 2 to 3 pounds. Cut between bones into individual ribs. Cut the rack of ribs in half, if necessary. Cover with the cooled marinade sauce and refrigerate for 8 hours or overnight. Save extra sauce for basting during cooking. PREHEAT your oven to 350°F. Pour marinade from the pork ribs into a medium saucepan. Boil marinade for food safety about 10 minutes until thickened, adjust with water. Line a large roasting pan with aluminum foil. Arrange the Baby Back Ribs or Spareribs in a single layer in the prepared pan. Brush both sides of the pork ribs generously with the cooked marinade. Bake the pork ribs in the preheated 350°F oven for 35 to 40 minutes, basting occasionally. When cooked through, finish them off on the grill, over medium heat. Grill these ribs until golden brown and thickly glazed, occasionally turning and basting with more barbecue sauce, about 4 to 5 minutes per side. Serve immediately to your yelling and screaming hungry guests...!!! Serving Hint: Serve these Grilled Baby Back Pork Ribs or Spareribs to family and friends with hand picked corn on the cob, fresh vegetable garden salad, and a glass of their favorite beverage. Enjoy this hearty party barbecue treat...!!! Extra Serving Hint: You may want to serve this delicious meal with some fresh baked French or Italian bread. This will help your guests soak up this delicious tasty barbecue sauce. Serve with lots of napkins... Hmmm good...! Source: Yankee Market Recipes.com
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The information contained in issues and the website are for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.  Picnics: Easy Recipes for the Best Alfresco Foods by ROBIN VITETTA-MILLER |
