Publisher's Desk...
Good morning and welcome to your daily dose of A to Z Recipes. It's
Wednesday, the "hump day" of the week. Since Monday was a holiday for many, it
came quickly and should get us through the week. I am looking forward to Friday.
Why is Maggie so anxious to get through the rest of the week? My kids are having
a sleep-over right now. That should explain a lot. Like these bags under my
eyes. Except the term "sleep-over". Sleep? No one does.
We have a varied and delicious batch of recipes in today's issue, folks. You
will also find some information that will make you think and laugh. If we did
more of those two things, we'd have more fun cooking. Heck, we might even care
less about cleaning up afterwards, right? Have a great day and join us here
tomorrow for another batch. I promise to deliver. See you then, folks!
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Enjoy!
Ramblings...
Hugs
Shared by Pat, Auburn, WA
No moving parts, no batteries.
No monthly payments and no fees;
Inflation proof, non-taxable,
In fact, it's quite relaxable;
It can't be stolen, won't pollute,
One size fits all, do not dilute.
It uses little energy,
But yields results enormously.
Relieves your tension and your stress,
Invigorate your happiness ;
Combats depression, makes you beam,
And elevates your self esteem!
Your circulation it corrects
Without unpleasant side effects
It is, I think, the perfect drug:
May I prescribe, my friend, ... the hug!
(And, of course, it's fully returnable!)
Author unknown
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A Flash in the Pan: Fast, Fabulous Recipes in a Single Skillet
30% off regular price!!!
This item ships FREE with Super Saver Shipping.
Did You Know?...
Andy Rooney's TIPS FOR TELEMARKETERS
Shared by Angelique, TX
Three Little Words That Work !!
The three little words are: "Hold on, Please..."
Saying this, while putting down your phone and walking off (instead of
hanging-up immediately) would make each telemarketing call so much more
time-consuming that boiler room sales would grind to a halt. Then when you
eventually hear the phone company's "beep- beep-beep" tone, you know it's time
to go back and hang up your handset, which has efficiently completed its task.
Do you ever get those annoying phone calls with no one on the other end? This is
a telemarketing technique where a machine makes phone calls and records
the time of day when a person answers the phone. This technique is used to
determine the best time of day for a "real" sales person to call back and get
someone at home. What you can do after answering, if you notice there is no one
there, is to immediately start hitting your # button on the phone, 6 or 7 times,
as quickly as possible. This confuses the machine that dialed the call and it
kicks your number out of their system. Since doing this, my phone calls have
decreased dramatically.
THIS IS THE BEST ONE
Another Good Idea: When you get "ads" enclosed with your phone or utility bill,
return these "ads" with your payment. Let the sending companies throw their own
junk mail away. When you get those "pre-approved" letters in the mail for
everything from credit cards to 2nd mortgages and similar type junk, do not
throw away the return envelope. Most of these come with postage-paid return
envelopes, right? It costs them more than the regular 37 cents postage "IF" and
when they receive them back. It costs them nothing if you throw them away! In
that case, why not get rid of some of your other junk mail and put it in these
cool little, postage-paid return envelopes. One of Andy Rooney's (60 minutes)
ideas. Send an ad for your local chimney cleaner to American Express. Send a
pizza coupon to Citibank. If you didn't get anything else that day, then just
send them their blank application back! If you want to remain anonymous, just
make sure your name isn't on anything you send them. You can even send the
envelope back empty if you want to just to keep them guessing! Eventually, the
banks and credit card companies will begin getting their own junk back in the
mail. Let's let them know what it's like to get lots of junk mail, and best of
all they're paying for it...Twice! Let's help keep our postal service busy since
they are saying that e-mail is cutting into their business profits, and that's
why they need to increase postage costs again. You get the idea!
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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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%)
Buy and extra for ME!
This item ships FREE with Super Saver Shipping.
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.
It occurred to me Tuesday morning, when I posted a message in QT to inform
the a2z family that your telephone line was not functioning properly and you
could not post the day's newsletter in the morning, as is your usually pattern,
that probably only a handful of the family members would receive it. (My City
Editor would chew my head off if I had written that long sentence in a news
story!)
Anyway, I would like to suggest that each of us check out the discussion (forum)
site if only to see what is going on! So often recipes, not incorporated in the
newsletter, are floated there in response to a request. At the same time, I
think you would enjoy talking to some of us a little more directly than through
the good graces of Maggie's ezine.
In QT we get to know each other a little better and are enriched by the
experience. For example, Lillian, Maxine, Rusty, and I along with others, whose
names appear so often in the newsletter, exchange greetings and culinary
information as if we were all next door neighbors. So, why not join us. And
don't forget, if A2Z Recipes fails to appear in your mailbox in the usual timely
manner, maybe you will find the reason in QT -- a place for happy chatters.
Incidentally, if you register with QT you will automatically receive an email
when someone posts a message in that forum.
Larry Holmes, Ontario, Canada
Note: the link to our discussion forum QT is
here.
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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.
Kaiser Bakeware Noblesse 9-Inch Nonstick Springform Pan
Price: $19.99
This item ships FREE with Super Saver Shipping.
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
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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...
Barber Shop
Shared by Mary Jane, Stockton, CA
A guy sticks his head into a barber shop and asks, "How long before I can get a
haircut?" The barber looks around the shop and says, "About 2 hours."
The guy leaves.
A few days later the same guy sticks his head in the door and asks, "How long
before I can get a haircut?" The barber looks around at the shop full of
customers and says, "About 3 hours."
The guy leaves.
A week later the same guy sticks his head in the shop and asks, "How long before
I can get a haircut?" The barber looks around the shop and says, "About an hour
and a half."
The guy leaves.
The barber who is intrigued by this time, looks over at a friend in the shop and
says, "Hey, Bill. Follow that guy and see where he goes."
A little while later, Bill comes back into the shop, laughing hysterically.
The barber asks, "Bill, where did he go when he left here?"
Bill looks up, tears in his eyes and says, "Your house!"
Silent Treatment
Shared by Jean, Syracuse, NY
A man and his wife were having some problems at home and were giving each other
the silent treatment.
The next week, the man realized that he would need his wife to wake him at for
an early morning business flight to Chicago. Not wanting to be the first to
break the silence (AND LOSE), he wrote on a piece of paper, "Please wake me at 5
AM."
The next morning the man woke up, only to discover it was 9:00 AM and that he
had missed his flight.
Furious, he was about to go and see why his wife hadn't awakened him, when he
noticed a piece of paper by the bed. The paper said, "It is 5 AM. Wake up."
(Men are not equipped for these kinds of contests.)
Crisco
Shared by Pat, NV
Here was an old lady wandering around the supermarket calling out "Crisco, Cris-s-s-s-s-s-c-O!"
Soon a store clerk approached the lady. He said, "Madam, I'd doubt it will
answer your call - - the Crisco is in Aisle D".
The old lady replied, "Oh, I'm not looking for the can of that cooking stuff - -
I'm calling my husband!"
"Your husband's name is Crisco?"
The old lady answered, "Oh, no, heavens no! I only call him that when we're out
in public?"
"Well, what do you call him when you're in the privacy of your home?"
"Lardass."
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Love is not blind.
That's why they make lingerie...
How Can I Help?...
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Your Favorites...
PINEAPPLE CASSEROLE
~Submitted by Mary, TN
1 large can pineapple tidbits, drained
1 cup sugar
2 Tbsp cornstarch
2 beaten eggs
½ to 1 cup cheddar cheese, grated
cinnamon
butter
Grease a 9" baking dish. Mix cornstarch and sugar. Add eggs, pineapple and
cheese. Pour into baking dish. Sprinkle top with cinnamon and dot with butter.
Bake at 350 degrees for 40 minutes. Good with ham. Do not double this recipe ~
make a second casserole.
BITTERSWEET CHEESECAKE
~Submitted by Larry Holmes, Ontario, Canada
Crust:
1 cup wafer crumbs
2 tablespoons ground almonds or hazelnuts
3 tablespoons butter
1 tablespoon brown sugar
Filling:
2 envelopes unflavored gelatin
1 cup apple juice
3 cups cottage cheese
3 bananas, coarsely chopped
¼ cup sugar
Sauce:
2 cups fresh or thawed rhubarb, chopped
1 cup fresh or thawed strawberries, sliced
¾ cup sugar
2 tablespoons orange liqueur (optional)
2 tablespoons cornstarch, diluted in a little water
Garnish:
½ cup unsweetened roasted coconut, grated
lemon or lime zest
slices of strawberries , to taste
Crust: In food processor, mix all crust ingredients. Pat into bottom of 9-inch
springform pan.
Filling: In measuring cup, sprinkle gelatin on ¼ cup of the apple juice. Let it
soften 5 minutes. Place measuring cup in a saucepan of hot water and heat slowly
or until gelatin is dissolved. Remove from heat and set aside. In food
processor, mix cottage cheese, bananas, sugar and remaining apple juice and
blend until mixture is smooth. Add gelatin and mix. Pour into crust and
refrigerate 3 to 4 hours or until firm.
Sauce: In saucepan, mix rhubarb, strawberries, sugar and orange liqueur. Bring
to boil over medium-high heat and simmer 5 minutes. Thicken with cornstarch and
water; mix well.
Turn out cake, nap with the sauce and sprinkle with coconut. Garnish with zest
and strawberry slices.
Makes 12 servings.
CREAMY COCKTAIL SAUCE
~Submitted by Barbara, Chula Vista, CA
1/2 cup catsup
1 cup heavy cream (NOT whipped)
1 tablespoon olive oil
1 tablespoon vinegar
1/4 teaspoon salt
1 1/2 teaspoons sugar
2 teaspoons paprika
Dash of Tabasco sauce
Combine all ingredients and chill thoroughly. Serve with shrimp, crabmeat, or
lobster.
Serves 6
RANCHERO BEEF & RICE SKILLET
~Submitted by Joyce, IL
1 lb. ground beef
1 medium red or green bell pepper, cut into 1/2-inch pieces
1 large clove garlic, crushed
1 TBS. chili powder
1/2 tsp. salt
3 c. cooked rice, cooled
1 c. frozen peas, defrosted or you can substitute corn!
3/4 c. prepared salsa
1. In large nonstick skillet, brown ground beef, bell pepper and garlic over
medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up
into 3/4-inch crumbles. Pour off drippings. Season with chili powder and salt.
2. Add rice to skillet; mix well. Continue cooking 2 minutes or until rice is
hot; stir occasionally. Stir in peas and salsa; heat through. Top with sour
cream and extra salsa.
Makes 4 servings.
CHIPOTLE AND MAPLE GLAZED PORK TENDERLOIN
~Submitted by Jean, Syracuse, NY
You can prepare the roast (through step 2) up to 1 day ahead; cover meat and
reserved chili-maple syrup mixture separately, both airtight, and chill. Grill
the chilled roast about 35 minutes.
3 tablespoons drained canned chipotle chilies plus 1 tablespoon sauce
2 tablespoons coarse-grain Dijon mustard
2/3 cup maple syrup
1 pork tenderloin (1 to 1 1/4 lb
Salt
1. Wearing gloves, remove and discard seeds and veins from chilies. In a
blender, whirl chilies, sauce from chilies, maple syrup, and mustard until
smooth.
2. Rinse and dry pork. Trim excess fat and any thin, silvery membrane from
tenderloin. Fold thin ends of meat under to make roast uniformly thick and tie
cotton string crosswise around each end to secure. Set meat on a rimmed plate;
pour about 1/3 cup chipotle-maple syrup mixture over pork and turn to coat
completely.
3. Prepare barbecue for indirect heat according to instructions. Place roast on
grill and cook until a thermometer inserted in its center reaches 150 degrees,
20 to 25 minutes.
4. Transfer roast to a platter and, keeping it warm, let rest 5 minutes. Cut
into thin slices and add salt to taste. Serve with remaining chipotle-maple
syrup mixture.
Yield: 4 servings
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Heart Healthy...
CREAMED SPINACH
Yield: 4 servings
INGREDIENTS
- 2 packages (10 ounces each) fresh spinach, stems trimmed
- 1/4 cup finely chopped onion
- 2 teaspoons margarine
- 2 tablespoons flour
- 1 cup fat-free milk or fat-free half-and-half
- 1/4 cup fat-free sour cream
- Ground nutmeg, to taste
- Salt and pepper, to taste
DIRECTIONS
Rinse spinach and place in large saucepan with water clinging to leaves. Cook,
covered, over medium-high until spinach is wilted, 3 to 4 minutes. Drain excess
liquid.
Saute onion in margarine in small saucepan until tender, 3 to 5 minutes. Stir in
flour; cook over medium-low heat 1 minute, stirring constantly. Whisk in milk;
heat to boiling. Boil, whisking constantly, until thickened, about 1 minute.
Remove from heat and stir in sour cream.
Pour sauce over spinach and mix lightly; season to taste with nutmeg, salt and
pepper.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 92, Fat: 2.2 g, Cholesterol: 1 mg,
Sodium: 145 mg, Protein: 6.6 g, Carbohydrate: 13.3 g
Diabetic Exchanges: 2-1/2 Vegetable, 1/2 Fat
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For Two...
MINTED LAMB CHOPS
~Submitted by Jean, Syracuse, NY
Source: Cooking Light
4 (4-ounce) lean lamb loin chops
1/2 cup Burgundy or other dry red wine
1 teaspoon dried whole rosemary, crushed
1 teaspoon dried mint flakes
1/2 teaspoon bottled minced fresh garlic
1/4 teaspoon salt
Vegetable cooking spray
1/4 cup mint jelly
Trim fat from chops. Combine chops and next 4 ingredients in a large zip-top
heavy-duty plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag
occasionally. Remove chops from bag, reserving marinade. Sprinkle chops with
salt. Coat grill rack with cooking spray; place rack on grill over medium-hot
coals. Place chops on rack; cover and cook 6 minutes on each side or to desired
degree of doneness, basting occasionally with reserved marinade. Serve with mint
jelly.
Yield: 2 servings (serving size: 2 chops and 2 tablespoons jelly)
NUTRITION PER SERVING:
CALORIES 363 (25% from fat); FAT 10.2g (sat 3.5g, mono 4.2g, poly 0.6g); PROTEIN
30.2g; CARB 28.2g; FIBER 0.3g; CHOL 95mg; IRON 2.5mg; SODIUM 405mg; CALC 41mg
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Publisher's Choice...
VIDALIA ONION DIP
Note: I'm not sure where I got this recipe (or its comments) but I tried
it. It is perfect (leftovers) atop a grilled hamburger steak.
Anyone who has ever tasted a Vidalia onion knows what a great flavor it has.
I am always happy when I see them in the produce aisle at the grocery store in
spring.
Vidalia's come from an area in Georgia where the climate and soil work together
to produce this super sweet onion. I love raw Vidalia onions and cucumbers
soaked in sugar, vinegar and water. This relish is delicious with fresh sliced
tomatoes.
You can find Vidalia onions in your local grocery beginning in April and if you
are lucky they will continue to be available through November. Select those with
a golden skin and milky white flesh. I like to purchase several to have on hand
over the course of the summer. To store any type of onion keep them in a cool,
dry location and make sure that they don't touch each other. Some people put
them in the legs of panty hose and hang them. To do this simply select a pair of
clean, sheer hose, drop in the onions, tying a knot between each onion so that
they do not touch.
This baked onion dip is a great tasting appetizer that will vanish quickly.
Apples are a natural way to eliminate onion breath, so accompany this dip with a
tray of fresh sliced apples and your guests will thank you for it.
2 & 1/2 cups fresh, chopped onion (12 oz bag of frozen)
24 oz cream cheese
2 cups grated Parmesan
1/2 cup mayonnaise
1/4 teaspoon hot sauce
3 tablespoons of butter
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
Before you start, take the cream cheese out of the refrigerator and allow it to
warm up to room temperature. You will happy that you did when it comes time to
mix it in with the rest of the ingredients.
To begin heat oil and butter in a large skillet over a medium flame. Add onions,
salt and pepper. Sauté the onions for about 10 to 15 minutes or until nicely
browned.
Set the onions aside and allow to cool.
While the onions are cooling, take a large bowl and combine the cream cheese,
mayonnaise, parmesan and hot sauce. I found the easiest way to do this is with
an electric mixer. If you have paddle attachments they work best, but regular
beaters will do. Beat on a low speed until all the ingredients are well
incorporated.
Now add the onions and mix well.
Spread the onion cheese mixture into a 2 quart shallow dish and bake in a
pre-heated 425 degree F oven for about 20 to 25 minutes or until golden. Allow
the onion dip to cool a bit before serving. This snack is delicious with crisp
crackers or a slice of French bread.
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