Publisher's Desk...
Good afternoon to one and all. I had phone problems this morning and could not
get this out to you earlier. Since I don’t have a great deal of time before going
to work, I couldn’t check on the phone situation until I got home. The phone company
fixed the problem and we’re up and running again. I apologize for the delay.
Many of you in the U.S. were off yesterday for the grand finale of a 3-day
weekend. Those long weekends are great (at least what I remember of
them, lol). I hope you were able to spend time with loved ones. I was off
Saturday and Sunday, I was able to cook and clean and do all those things
we take for granted. Oh, I cook and clean every day but I had time to
do it without the expense of sleep.
What a great batch of recipes you will find in this issue. That's not all as we
have plenty of other things to make this a pleasant few minutes for you. My
thanks go to all who helped make it possible. There are so many of you who are
kind enough to pass along recipes, funnies, and other tidbits of enjoyment for
all to share here. If you are not a member of that group, you should make an
effort to become one. It is so much fun to share recipes (I get a kick every
time someone writes to tell me they tried and enjoyed a recipe of mine). There
are some who don't send recipes but will pass along a funny or send in a
monetary donation. While I certainly appreciate the money, please
remember that this publication remains free. Yes, I rely on donations to
help cover the expenses incurred in doing A to Z Recipes (sort of a
never-ending cycle). However, if you can't send a donation...please try to
participate in some fashion. It makes this publication possible. Hey, even
your vote
counts as support (even if only a few do, wa-aah!). Speaking of voting...we
could realistically topple the 10,000 mark today at Cumuli.com if you
vote now. Whatever you decide, accept my thanks in advance.
See ya here tomorrow, my friend!
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Enjoy!
Ramblings...
The Seasons of Life
Shared by Lillian, FL
There was a man who had four sons. He wanted his sons to learn not to judge
things too quickly. So he sent them each on a quest, in turn, to go and look at
a pear tree that was a great distance away.
The first son went in the winter, the second in the spring, the third in summer,
and the youngest son in the fall. When they had all gone and come back, he
called them together to describe what they had seen.
The first son said that the tree was ugly, bent, and twisted. The second son
said no--it was covered with green buds and full of promise. The third son
disagreed, he said it was laden with blossoms that smelled so sweet and looked
so beautiful, it was the most graceful thing he had ever seen. The last son
disagreed with all of them; he said it was ripe and drooping with fruit, full of
life and fulfillment. The man then explained to his sons that they were all
right, because they had each seen but ONLY one season in the tree's life. He
told them that you cannot judge a tree, or a person, by only one season, and
that the essence of who they are--and the pleasure, joy, and love that come from
that life--can only be measured at the end, when all the seasons are up. If you
give up when it's winter, you will miss the promise of your spring, the beauty
of your summer, fulfillment of your fall. Don't let the pain of one season
destroy the joy of all the rest. Don't judge life by one difficult season.
Persevere through the difficult patches and better times are sure to come some
time or later.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Anolon Professional Deep 12-Inch Nonstick Skillet
Harder than steel, this deep, rounded, 12-inch skillet is rugged enough for everyday use and large enough for cooking family-size meals. At 2-3/4 inches, it's deep enough for stir-frying on the stovetop, roasting vegetables, and for baking macaroni and cheese or a big cherry cobbler in the oven (safe to 500 degrees F). Because it's made of hard-anodized aluminum it heats quickly and evenly without hot spots, and its exterior resists scratching and denting. For readily releasing food and easy cleanup, the interior is coated in DuPont's exceptionally durable three-layer Autograph nonstick. The skillet's hollow, 18/10 stainless-steel handle is riveted for strength and stays cool on the stovetop, and it has a hole to facilitate storing on a hook or peg. It carries a lifetime warranty against defects.
List Price: $99.00
Price: $19.99
You Save: $79.01 (80%)
This item ships FREE with Super Saver Shipping.
Did You Know?...
Pasta Pointers
Shared by Jean, Syracuse, NY
Cooking Pasta: Boil water till it bubbles...shut fire off...place pasta in pan
stir once to separate ....cover....set timer for 20 minutes...after 5 minutes
stir again then cover ..... wait till timer goes off...perfect each and every
time...
COOKING TOOLS
These are helpful tools; sites (not downloads) that you could add to your desk top.
Cooking Units Converter
Converts metric, imperial, etc. units.
http://www.unitsconverter.net/
Recipe Quantity Calculator
This is a WONDERFUL tool, especially for those who cook for one or two:
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.asp
Great conversion tools on one website
Convert measurements, calculator, you name it FREE!
ConvertIt.com
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Chicago Metallic Professional Nonstick Roast Pan with Rack
Heavy Gauge Steel with Nonstick
Size/Capacity: 13 x 9 x 2.25-in.
Warranty: 25-yr
Price: $24.95
The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
Click here to submit an item for posting in this section.
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Discussion Forum
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (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 click the
Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
All-Clad Stainless Tossed Salad Bowl Set
18/8 Stainless steel
Set contains:
3 Quart Salad Bowl, Salad Oil, Flavored Vinegar,
Cracked Lemon Dill Pepper, Stainless Whisk
List Price: $80.00
Price: $39.99
You Save: $40.01 (50%)
Next Monthly Theme...
Fresh Is Best!
What a great theme topic as we all know, fresh is best! So, what are we looking for in this month's theme? We would like recipes using fresh ingredients. No canned vegetables, fruit, etc. It would be ideal if all ingredients were fresh, although some seasonings and spices that are dried may be used. This is great for those of you who, like me, shy away from a lot of canned goods. A peek in my pantry will find very few canned or packaged goods, but almost never a packaged gravy, sauce, etc. Let's have some fun with this theme while the picking is great for fresh fruits and vegetables.
Here is the recipe submission set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for August's theme issue is Friday, July 30th.
Theme recipes must have subject: "Fresh Is Best" and will be posted on Sunday, August 1st.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Click here to submit an item for posting in this section.
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Food Network Kitchens Cookbook: Fresh Ideas, Bold Flavors, Tips & Techniques
List Price: $29.95
Price: $20.37
You Save: $9.58 (32%)
Eligible for FREE Super Saver Shipping
Crazy Corner...
Helpful Hints
Shared by Richard K, Bradenton, FL
When one hosts a dinner party, it is essential that all the place mats match,
or, at the very least, that they all come from the same fast-food restaurant.
Entertaining in your backyard? The key to a nice-looking lawn is a good mower. I
recommend one who's muscular and good looking and young.
My favorite party game is "Pin the Cleanup on the Guests."
Nothing in the world is quite so entertaining as pouring old milk into new
containers before having guests over.
A good host must always be a 'stickler' for attractive food presentation! I
always take the foil completely off' the TV dinner before serving.
Getting your home in tiptop shape for a party can be fun if you think of it as
kicking dust bunnies!
Take short cuts! I used to offer my guests instant coffee. They kept whining for
hot water to go with it.
The best way to prepare a roast is to make an aluminum foil tent over your
roasting pan. Similarly, the best way to prepare for relatives is to pitch a
tent in the backyard and stay there until they leave.
When decorating for a party, be creative with regular household items. Some
people might just see a moldy shower curtain with torn eyelets. What do I see? A
new tablecloth.
The better you cook, the more likely your guests will return. Which is why I'm
not usually too hot in the kitchen.
AN HONEST MISTAKE
Shared by Judy, Warren, MI
An honest man is being tailgated by a stressed-out woman on a busy
boulevard. Suddenly, the light turns yellow, just in front of him. He does the
honest thing, and stops at the crosswalk, even though he could have beaten the
red light by accelerating through the intersection. The tailgating woman hits
the roof, and the horn, screaming in frustration as she misses her chance to get
through the intersection with him.
As she is still in mid-rant, she hears a tap on her window and looks up into
the face of a very serious police officer. The officer orders her to exit her
car with her hands up. He takes her to the police station where she is
searched, fingerprinted, photographed, and placed in a cell.
After a couple of hours, a policeman approaches the cell and opens the door.
She is escorted back to the booking desk where the arresting officer is waiting
with her personal effects.
He says, "I'm very sorry for this mistake. You see, I pulled up behind your car
while you were blowing your horn, flipping the guy off in front of you, and
cussing a blue streak at him.
I noticed the "Choose Life" license plate holder, the "What Would Jesus Do"
bumper sticker, the "Follow Me to Sunday School" bumper sticker, and the chrome
plated Christian fish emblem on the trunk."
"Naturally I assumed you had stolen the car."
Bubba
Shared by Shirley, Bellingham, WA
Bubba was working in the city and decided to visit the zoo one Saturday While
there, he saw a man with an elephant act. The man claimed the
elephant could look at a person and tell that person's age.
Bubba was very skeptical and said so, in no uncertain terms.
The man had the elephant look at a small boy and the elephant stamped its foot 9
times.
"Is that right?" he asked the boy.
"Oh yes." the boy said.
Bubba was very loud in his not believing that this was true.
The man asked the elephant to tell the ages of several people, and each time the
elephant stamped his foot and the people said he was correct.
Bubba got even louder and more abusive toward the man.
Finally the man could take it no longer and bet Bubba that the elephant could
look at him and tell him his age.
Bubba took him up on the wager.
The elephant looked real close at Bubba, turned around, raised his tail and cut
wind like you wouldn't believe, turned back around and stomped his foot twice.
Where upon Bubba stumbled back and with a sound of disbelief in his voice and
cried, " By golly he's right ... Farty-two!
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
PINEAPPLE CHICKEN RICE BOWL
~Submitted by Anita, Battle Ground, WA
3 boneless skinless chicken breast, cut into bite size pieces
½ cup soy sauce
¼ cup sherry
4 green onions, thinly sliced, divided
2 Tbs. Honey
1 medium fresh pineapple
18 bamboo skewers (6 inches each) soaked in water
3 cups broccoli florets, cooked tender crisp
1 small red bell pepper, cut into strips
2 medium carrots, grated (1 cup)
¼ cup chopped almonds, toasted
6 cups hot cooked brown rice
Seasoned rice vinegar (optional)
Marinate chicken in mix of soy sauce, sherry, half the green onions and honey.
Refrigerate 15 minutes or longer.
Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate half
for another use. Cut fruit from shell. Cut into chunks. Thread pineapple and
chicken onto skewers. Grill or broil 4 inches from heat source 6 to 8 minutes,
turning and basting with marinade.
Combine broccoli, red pepper, carrots, almonds and remaining green onions. Spoon
hot rice into individual bowls. Spoon on broccoli mixture; sprinkle with
vinegar. Spoon on Celery Sauce. Serve with filled skewers.
Celery Sauce:
½ cup minced celery
½ cup mayonnaise
2 Tbs. Soy sauce
1 Tbs. Seasoned rice vinegar
Combine celery, mayonnaise, soy sauce and vinegar.
E-Z COCONUT-PUMPKIN CHIFFON PIE
~Submitted by Jessica, Corfu, Greece
PIE SHELL:
2 c. coconut
1/4 c. butter
Broil coconut with butter lightly until browned. Hold back 2 tablespoons. Press
the balance on oiled pie dish.
1 pkg. Dream Whip, mix as directed
1 lg. box instant vanilla (or butterscotch) pudding
1 c. cold milk
2 c. pumpkin or 1 can
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1 tsp. vanilla
Mix Dream Whip as directed - or use frozen. Mix together remainder of filling
ingredients, then fold in Dream Whip. Pour into baked pie shell. Add topping if
desired. Garnish with remaining coconut. Regular pie crust can be used instead
of the coconut shell.
RED-HOT APPETIZERS
~Submitted by Joyce, IL
3/4 cup Heinz Tomato Ketchup
1/4 cup Orange marmalade
1 Tbsp. Heinz Vinegar
1/2 tsp. Dry Mustard
1/2 tsp. Chili Powder
1/2 tsp. Hot Pepper Sauce
1/4 tsp. Red Pepper
1/4 tsp. Ginger
1 lb. Frankfurters, cut into 1-inch pieces
In saucepan, combine first ketchup, marmalade, vinegar and spices; bring to a
boil. Add frankfurter pieces to ketchup mixture; cover, simmer for 15 minutes or
until frankfurters are heated, stirring occasionally. Serve in a chafing dish
with food picks.
Makes 40 to 50 appetizers.
CHOCOLATE CAKE WITH NO NAME
(This dates from the mid-1930’s)
~Submitted by Lillian, FL
CAKE:
¾ C. shortening
1 ½ C. granulated sugar
3 eggs
2 C. flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ tsp. nutmeg
1 tsp. cinnamon
2 Tbsp. cocoa
¾ C. sour milk
1 tsp. vanilla
1 tsp. lemon extract
Combine shortening and sugar. Add eggs, one at a time, beating well after each
addition. Sift dry ingredients together and add to creamed mixture alternately
with sour milk Pour batter into 3 greased, 8” cake pans and bake at 350 for 30
minutes or until tests done.
ICING: (This is the icing recipe that was used for this cake, but today
we fear the use of uncooked egg yolk, and so I am including another recipe,
also. )
6 Tbsp. butter
1 egg yolk
3 C. confectioners sugar
1 ½ Tbsp. cocoa
1 Tbsp. cinnamon
1 ½ Tbsp. hot coffee (more, if needed)
Cream butter and egg yolk. Sift dry ingredients together and add to creamed
mixture alternately with hot coffee, beating well.. Fill and frost cake.
CHOCOLATE FROSTING #2
¾ C. cocoa
2 2/3 C. confectioners sugar
1 Tbsp. cinnamon
6 Tbsp. butter
4 Tbsp. warm milk
2 Tbsp. hot coffee
1 tsp. vanilla (optional)
Combine cocoa and sugar. Cream butter with ½ of the cocoa mixture. Add remaining
cocoa mixture alternately with milk and coffee. Blend in vanilla, if using.
CHOCOLATE-RUM CHEESECAKE
~Submitted by Larry Holmes, Ontario, Canada
1 12-pounce package semisweet chocolate pieces
1 ½ cups graham cracker crumbs
2 tablespoons sugar
½ cup butter, melted
2 8-ounce packages cream cheese, soften
1 cup sugar
½ teaspoon salt
3 eggs
2 8-ounce cartons sour cream
1/3 cup rum
¼ cup milk
Melt the semisweet chocolate; cool. For the crust, combine graham cracker crumbs
and the 2 tablespoons sugar. Add the melted butter, stirring until well
combined. Press the crumb mixture onto the bottom and 2 ½ inches up the sides of
a 9-inch springform pan.
In a large mixer bowl, beat together cream cheese, the 1 cup sugar, salt and
melted chocolate just until smooth. Add the eggs, beat with electric mixer on
low speed just until combined. Do not overbeat. Stir in sour cream, rum and milk
just until combined.
Turn the mixture into prepared graham cracker crust. Bake in a 375° F. oven for
60 to 65n minutes or until a knife inserted near the center comes out almost
clean. Cool on a wire rack. Chill the cheesecake for 4 to 5 hours. Use a knife
or a narrow metal spatula to carefully loosen the sides of the cheesecake from
the springform pan. Serve chilled or bring to room temperature before serving.
Makes 12 servings.
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Heart Healthy...
TUNA PASTITSIO
Serves 4
~Submitted by HJ, Australia
1 Garlic Clove - crushed
1 Onion - chopped
2 Cups Chopped Tomato - fresh or canned
1 Tbs Tomato Paste
425g Tuna (in brine) - drained
2 Tbs Parsley - chopped
Salt & Pepper (to taste)
1 Tbs Margarine/Butter
2 Tbs Flour (White Plain)
Pinch Nutmeg
2 Cups Milk (Skim)
2 Eggs – slightly beaten
1 Tbs Parmesan Cheese
250 g Lasagna Sheets (instant)
½ Cup Cheese - grated
½ Tsp Paprika
Combine onion, garlic, tomatoes, tomato paste, parsley and salt/pepper. Add tuna
and stir gently to mix.
Meanwhile prepare sauce – melt butter in saucepan, and add flour and stir until
cooked. Slowly add milk a little at a time. Stir over a low heat to blend until
thick (and lump free). Add Parmesan cheese & mix till melted and combined. Put
sauce aside to cool slightly while you assemble the pasta & sauce parts. (When
white sauce has cooled, stir in beaten eggs and nutmeg).
To assemble - place a layer of lasagna sheets in a greased casserole, top with
half the tuna mixture, another layer of lasagna sheets followed by remaining
tuna and a third layer of noodles.
Pour sauce over the top. Sprinkle with grated cheese and paprika. Bake in a
moderate oven for 30 minutes until golden & bubbling and lasagna sheets are
cooked through (test with a skewer).
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For Two...
LAMB CHOPS IN MUSHROOM-ROSEMARY WINE SAUCE
~Submitted by Jean, Syracuse, NY
2 bone-in lamb or pork chops, 1 inch thick, trimmed
Salt and freshly ground pepper
1 tbsp. olive oil
2 cloves garlic, minced
1 branch fresh rosemary (or 1 tsp. dried)
1+1/2 cups sliced fresh mushrooms
2 tbsp. white wine
1/3 cup milk
Sprinkle lamb chops with salt and pepper to taste. In large fry pan, heat oil
over medium-high heat. Cook chops in oil 1+1/2 - 2 minutes per side or until
browned. Add garlic and rosemary. Cook additional 5 - 6 minutes or until chops
are tender and slight trace of pink remains. Remove chops from fry pan. Keep
warm. In same fry pan, add mushrooms. Sauté 1 minute. Add wine. Cook until most
liquid has evaporated, about 5 - 6 minutes. Add milk. Bring to boil. Add chops
and left over juices. Turn to coat with sauce. Heat 1 - 2 minutes. Remove
rosemary branch. Garnish with lemon slices, if desired.
Yield: 2 servings
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Publisher's Choice...
TAMALE PIE
Prep Time: 30 minutes
Source: Ladies' Home Journal
Ingredients
4-1/2 cups water (4 cups if using cornmeal)
1 teaspoon salt
1-1/4 cups instant polenta or cornmeal, divided
8 ounces shredded cheddar cheese, divided
1-1/4 pounds lean ground beef
1 19-ounce can black beans, drained and rinsed
1 15-ounce can salsa style tomato sauce or 1 can (14-1/2 oz.) chili-style
tomatoes
1 15-ounce can whole kernel corn, drained
1/2 cup thinly sliced green onions
1 4-ounce can chopped green chiles
Directions:
1. Heat oven to 425 degrees F. Bring water and salt to boil in a large saucepan.
Reserve 2 tablespoons instant polenta. Gradually whisk remaining polenta into
boiling water. Reduce heat to low; cook, stirring, 5 minutes. Reserve 1/4 cup
cheddar cheese. Stir remaining cheese into polenta.
2. Meanwhile, brown beef in large skillet over high heat. Drain fat from skillet
and discard. Stir in beans, tomato sauce, corn, chiles, green onions and
reserved polenta; heat through.
3. Spoon beef mixture into a shallow 2-quart casserole. Spoon polenta over top.
Sprinkle with reserved cheddar. Place casserole on a jelly-roll pan. Bake 20
minutes or until top of pie begins to brown. Makes 6 servings.
Nutritional facts per serving
calories: 685 , total fat: 27g , saturated fat: 13g , cholesterol: 97mg ,
sodium: 1443mg , carbohydrate: 74g , protein: 37g
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