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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 your Friday edition of A to Z Recipes. I don't know about you but it seems to me it took 2 weeks for Friday to get here, lol. Yes, its been a long week. But the weekend is here and hopefully you'll find some time to enjoy a nice dinner with the family. Maybe you'll find something here to help as some of your a2z pals have sent in great recipes. The Monthly Theme is moving right along and some of you have sent in recipes that take 30 minutes or less to prepare. Even with the days longer it seems there's never enough time (or energy!) to prepare the meals we'd like for our families. When you're pooped, its nice to have a supply of recipes that will help you get a tasty dinner on the table quickly. That's what we're aiming for with this month's theme topic. Take a few minutes and share yours with us. Drop by the Monthly Theme section and use that handy email link. I hope you enjoy today's issue. Besides the yummy recipes shared, you'll discover that the men have lined up some devilment in the Crazy Corner. There's more to make you think and laugh so let's dig in. Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! Dear God... Shared by Aafrin, Pune, India A nun at Holy Name Parochial School asked her class to write notes to God. Here are some they handed in: Dear God: I didn't think orange went with purple until I saw the sunset You made on Tuesday. That was cool. Dear God: Instead of letting people die and having to make new ones, why don't You keep the ones You already have? Dear God: Maybe Cain and Abel would not have killed each other if they had their own rooms. That's what my Mom did for me and my brother. Dear God: If You watch me in church on Sunday, I'll show You my new shoes. Dear God: I bet it is very hard to love everyone in the whole world. There are only 4 people in our family and I'm having a hard time loving all of them. Dear God: In school they told us what You do. Who does it when You are on vacation? Dear God: Are You really invisible or is it just a trick? Dear God: Is it true my father won't get into heaven if he uses his bowling words in the house? Dear God: Did You mean for the giraffe to look like that or was it an accident? Dear God: Who draws the lines around the countries? Dear God: I went to this wedding and they kissed right in the church. Is that OK? Dear God: Did You really mean "do unto others as they do unto you"? Because if You did, then I'm going to get my brother good. Dear God: Thank You for the baby brother, but I think you got confused because what I prayed for was a puppy. Dear God: Please send me a pony. I never asked for anything before. You can look it up. Dear God: I want to be just like my Daddy when I get big, but not with so much hair all over. Dear God: You don't have to worry about me; I always look both ways. Dear God: I think about You sometimes, even when I'm not praying. Dear God: Of all the people who worked for You, I like Noah and David the best. Dear God: My brother told me about being born but it doesn't sound right. He is just kidding, isn't he? Dear God: I would like to live 900 years just like the guy in the Bible. Dear God: We read Thomas Edison made light. But in Sunday school they said You did it. So, I bet he stole Your idea.
Help make us NUMBER ONE ! FIND A SEX OFFENDER IN YOUR NEIGHBORHOOD Shared by Pam, OH Please send this out to all your family and friends, so they are aware of their surroundings!!! Pass this along...especially to people with kids. JUST TYPE IN THE ZIP CODE TO FIND AN OFFENDER IN YOUR NEIGHBORHOOD. You will be amazed with how many are living in your area, so please be aware. Just click the link at the bottom and type ONLY your ZIP code. http://www.criminalcheck.com
Help make us NUMBER ONE ! 30 Minutes Or Less! Here's the scoop on the current theme: What we're aiming for this month is recipes that require 30 minutes or less to prepare, start to finish. But, let's not limit this to entrees only! Since most of us would like to spend less time in the kitchen during the high summer heat, please send in any tasty recipes that may be prepared quickly. It would be great if this was an entire meal, but any good and quick recipes will fit in perfectly with this month's theme. How about some yummy one-pot meals, or delish desserts? Send us those family keepers for 30 Minutes Or Less! recipes for all to share here at A to Z Recipes. Make sure to drop by the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less! 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 30 Minutes Or Less! has a deadline of July 29, 2005, and will be posted on August 7, 2005. Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less! As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Help make us NUMBER ONE ! 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.
Help make us NUMBER ONE ! Shared by Larry Holmes, Ontario, Canada Seven Deadly Sins? DAMN! I thought it was a to-do list! FAMOUS LAST WORDS... Shared by Don G., GA What do you mean, "I'll be back"? Why is the rest of the Star Trek landing party wearing a different color? Pull the pin and count to what? Which wire was I supposed to cut? I wonder where the mother bear is. I've seen this done on TV. These are the good kind of mushrooms. I'll hold it and you light the fuse. What's that priest doing here? You look just like Charles Manson. Let it down slowly. Rat poison only kills rats. OK, I'll go ahead and make your day. It can't possibly rain for forty days and nights. I'll get your toast out. Give me liberty or give me death. Just take whatever you want, this is a ghost town. It's strong enough for both of us. This doesn't taste right. I can make this light before it changes. Nice doggie. I can do that with my eyes closed. I've done this before. Well we've made it this far. That's odd. Hey that's not a violin. I'll just slip into the commuter lane for a second. I don't think we're in Kansas anymore. You wouldn't hit a guy with glasses on, would you? A TEENAGER IS... Shared by Jim D., WA - A person who can't remember to walk the dog but never forgets a phone number. - A weight watcher who goes on a diet by giving up candy bars before breakfast. - A youngster who receives her allowance on Monday, spends it on Tuesday, and borrows it from her best friend on Wednesday. - Someone who can hear his favorite singer 3 blocks away but not his mother calling from the next room. - A whiz who can operate the latest computer without a lesson but can't make a bed. - A student who spends 12 minutes studying history and 12 hours studying for her driver's license. - A connoisseur of 2 kinds of fine music--loud and very loud. - An enthusiast who has the energy to bike for miles but is usually too tired to dry the dishes. - A young woman who loves the cat and tolerates the brother. - A romantic who never falls in love more than once a week. - A budding beauty who never smiles until her braces come off. - A boy who can sleep till noon on any Saturday he suspects the lawn needs mowing. - An original thinker who is positive that her mother was never a teenager.
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! DILL SAUCED SALMON ~Submitted by Barbara, Chula Vista, CA 4 fresh or frozen salmon steaks Boiling water 1 small onion, quartered 1 cup dairy sour cream 2 tablespoons finely chopped onion 2 teaspoons lemon juice 1 teaspoon dried dillweed Advance preparation: Thaw frozen fish. Place on greased rack in 10 inch skillet. Add boiling water to cover. Add quartered onion and 2 teaspoons salt. Simmer, covered, till fish flakes easily, 5 to 10 minutes. Carefully remove fish. Cover: chill well. Combine remaining ingredients; chill well. Before serving: Spoon sour cream mixture over chilled salmon. Garnish with lemon and lime slices and fresh dillweed, if desired. Makes 4 servings. OLIVE GARDEN CHICKEN SCAMPI ~Submitted by Anita, Battle Ground, WA Here is the recipe from the Olive Garden. The chicken tenderloins are the only thing not authentic. They come into the restaurant already prepared. 1 (1/2) (1/3) pound butter 1/3 cup(3 Tbsp.) (2 Tbsp) garlic puree' 1/3 cup (3 Tbsp.) (2 Tbsp) chicken base (minors or tone brand) 20 ( 10) (8) fluid oz Chablis (I used any dry white wine) 20 (10) (8) fluid oz water 40 (20) (16) fluid oz creme culinaire (or heavy whipping cream) 1 tbs (1 ½ tsp) (11/4) tsp) Italian seasoning 1 (1/2 ) (1/2) tsp coarse ground black pepper 1 (1/2 ) (1/2) tsp crushed red pepper 2 (1T) (2.5 tsp) Tbs fresh chopped parsley Angel Hair Pasta Melt butter on low heat do not let it get it brown. Add garlic puree' and let sweat for 2 minutes add remaining ingredients and simmer for approx. 10 minutes. This is a 1x recipe makes around 1 gallon if memory serves me correctly. Amounts in parenthesis are for approximately 2 quarts. (I added in the third set of ()'s for the serving amount I make for my family.) For garlic roast 2 to 3 heads of whole garlic. Slice off top till you see cloves and pour approx 1 tbs olive oil over each head. Put in oven at 325 for around 1 hour or they smell sweet. After they cool, squeeze cloves out of the papery stuff and coarsely chop. Cut up green, red and orange pepper into strips also red onion. (1/4 by 1 inch strips) They measure per serving 1 1/2 oz green pepper 1/2 oz red and orange pepper and 1/2 oz red onion and 1 oz roasted garlic. These are sautéed with the chicken. This is the only part that is not authentic. Marinate chicken in Marzetti's lite ranch dressing adding 1 tbs garlic puree' and fresh parsley use fresh chicken tenderloin strips. There are 5 of these per serving. You will cook the sauce while that simmers. Sauté chicken and veggies and toss with the amount of sauce (approx 6-8 fl. oz per serving); toss hot angel hair pasta in. If you want less fat evaporated milk also works in place of the cream. One of my managers always insisted if we had to use whipping cream old bay seasoning was needed about 1 tsp. but I really never agreed. Served as at Olive Garden. Mix pasta and sauce together. Place in dish and top with chicken strips and pepper garnish. ( I found it is easier to put pasta in individual serving dish and add sauce and garnish. Mix. Place 5 chicken strips on top.) LEMON MERINGUE TARTLETS ~Submitted by Jean, Syracuse, NY Chef James Brockman's grandmother in Texas used to make these lemon meringue tartlets just for him, making the rest of the family really mad! Today he loves to make them for his friends, who always think he's baked all day. Not true! The recipe is now down to quick 'n easy. Make sure you eat them the day you make them as meringue starts to weep after 6-8 hours. Ingredients (makes 6 tartlets): 6 (6 oz.) graham cracker crust tart shell 1 can sweetened condensed milk 3/4 cup fresh squeezed lemon juice (no pulp) 3 egg yolks 6 egg whites zest of 3 lemons (finely grated skin of lemon) 4 Tablespoons sugar 1/2 teaspoon vanilla double boiler (sauce pan with stainless steel mixing bowl) Optional: 1/2 cup shredded sweetened coconut + a little more to sprinkle on the tops of the meringue Directions: 1. Place the condensed milk, lemon juice, lemon zest, coconut (if desired) and 3 egg yolks in the bowl of your double boiler. Stir to combine completely. 2. Place sauce pan over high heat on stove and bring to a boil. 3. Place bowl with pie filling over sauce pan. Reduce heat to a simmer. Stir constantly until filling begins to thicken and mixture is hot (takes about 6-10 minutes to get sufficiently hot). 4. Pour the filling into the cooled tart shells and refrigerate for at least 2 hours. 5. Preheat oven to 350. 6. Place the egg whites, sugar, and vanilla in a bowl. 7. Beat on high speed with an electric mixer until soft peaks form. 8. Place the meringue on the individual tarts, taking care so that it touches the crust all the way around. 9. If desired, sprinkle coconut lightly over meringue. 10. Bake the tarts in the oven for approximately 5 minutes until the meringues are golden brown on the edges. Watch carefully since meringue browns fast. 11. Let cool first at room temperature, then serve or refrigerate. BRAISED VEAL SHANKS ALLA MILANESE ~Submitted by Ann, Montreal, Quebec, Canada 2 ounces pancetta, cubed 6 tablespoons unsalted butter 4 veal shanks 1/4 cup flour salt and pepper 1 cup dry white wine 1 carrot, minced 1 onion, minced 1 celery stalk, minced 2 tomatoes, peeled, seeded, and chopped 1/2 cup chicken or beef broth 1 bunch Italian parsley, leaves only, chopped 1 garlic clove, minced zest of 1/2 lemon, chopped Cook the pancetta in the butter in a large pan until it is golden. Dredge the veal shanks in the flour, shaking off the excess, and add them to the pan. Let them brown, turning once (about 8 minutes per side), and season with salt and pepper. Deglaze with the wine; when the wine has evaporated add the carrot, onion, and celery, and continue to cook over medium heat for about 10 minutes, or until the onion is golden. Stir in the tomatoes, cover, and cook for 1 hour and 15 minutes, or until the veal is tender and the meat begins to come away easily from the bone, adding 1 tablespoon of broth at a time as needed to keep the sauce from drying up. Meanwhile, combine the parsley, garlic, and lemon zest. Sprinkle the parsley mixture (this is called a gremolata) over the veal, and cook 10 more minutes. Serve hot, preferably with risotto alla milanese or polenta. Punch down dough and divide in two. Shape into a round, slightly flat loaf. Place each loaf in bake pan (9x10 ½ inches) that has been greased. Cover and let rise until doubles, about 1 hour. Heat oven to 350° F. Beat 1 egg slightly and brush over loaves. Sprinkle with 1 teaspoon sugar. Bake until loaves are golden brown (35 to 45 minutes). Remove from pan and cool on
Help make us NUMBER ONE ! CHINESE CHICKEN ~Submitted by Lou, FL Another low carb recipe that is quick and very good. Yes, you can down size it or add and subtract to your taste although I find this just has great flavor. Ingredients : 1 -1/4 lb Boneless chicken parts (I use tenders) 2- TBS Minced onion flakes or 2 green onions 1/4 cup Soy sauce 2-tsp Honey 1 TBS garlic powder 1/2 cup chopped green pepper 2 -1/2 cups sliced mushrooms (Your choice of what kind. A mixture is great) Directions : Preheat oven to 350 degrees. Place chicken in casserole (9 by 9). Sprinkle with onion flakes or chopped green onion. In a small bowl, combine soy sauce, honey, and garlic powder and pour mixture evenly over chicken. Cover and bake for 30 minutes. Spread green peppers and mushrooms evenly over chicken, and continue to bake, covered, 20 or more minutes until mushrooms are tender. This is a low-carb low fat dish that is great with brown rice. One time I added a sliced zucchini and that was good too.
Help make us NUMBER ONE ! EGGPLANT PARMESAN FOR TWO ~Submitted by Jean, Syracuse, NY Serves 2 for two meals 9 Lasagna pieces, uncooked 1 medium eggplant, about 3/4 pound Olive oil flavored cooking spray 2 tsp. dried basil 2 tbsp. grated low-sodium Parmesan cheese 1 26-oz. jar low fat-marinara sauce 1/2 tsp. Italian seasoning 1 15-oz. container light ricotta cheese 8 oz. low-sodium shredded mozzarella cheese 1/4 cup chopped fresh basil or parsley (optional) Cook lasagna pieces according to package directions. Meanwhile, preheat broiler. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray. Broil 4 to 5 inches from heat source 5 minutes or until browned. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes. Preheat oven to 375° F. Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans. Drain lasagna; rinse with cold water. Cut lasagna pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce. Repeat layering in each pan with 3 more lasagna pieces, 1/4 cup sauce, remaining ricotta cheese, last 3 lasagna pieces and remaining sauce. Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal. Bake remaining lasagna 40 minutes or until hot. Remove foil; sprinkle with 1 cup mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil, if desired. To reheat frozen lasagna, thaw in refrigerator over night or at least 8 hours. Bake as directed above.
Help make us NUMBER ONE !  BAKED LINGUINE WITH MEAT SAUCE Source: Southern Living Our Readers' Top-Rated Recipes (Borrowed from a friend who may never get it back, lol) Prep Time: 40 minutes Cook Time: 30 minutes Other: 5 minutes 2 pounds lean ground beef 2 garlic cloves, minced 1 (28-ounce) can crushed tomatoes 1 (8-ounce) can tomato sauce 1 (6-ounce) can tomato paste 2 teaspoons sugar 1 teaspoon salt 8 ounces uncooked linguine 1 (16-ounce) container sour cream 1 (8-ounce) package cream cheese, softened 1 bunch green onions, chopped 2 cups (8 ounces) shredded sharp Cheddar cheese Cook beef and garlic in a Dutch oven, stirring until beef crumbles and is no longer pink; drain. Stir in tomatoes and next 4 ingredients; simmer 30 minutes. Set mixture aside. Cook pasta according to package directions; drain. Place pasta in a lightly greased 13-x-9-inch baking dish. Stir together sour cream, cream cheese, and green onions. Spread over pasta. Top with meat sauce. Bake at 350 for 20 to 25 minutes or until thoroughly heated. Sprinkle with Cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 5 minutes. Serve with a salad and bread, if desired. Note: To lighten dish, use no-salt-added tomato products, light sour cream, light cream cheese, and reduced-fat Cheddar cheese. Yield: 8 servings.
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