Publisher's Desk...
Good morning on this fine Monday. I survived a very busy weekend at work and
will (hopefully) survive this week. I have some more dental surgery tomorrow and am dreading it. If the cost weren't enough to make my head spin, that 4-letter word does (p-a-i-n). As I am not due for slaughter, er, uh, my appointment until late Tuesday morning, you will receive your issue of A to Z Recipes bright and early. I am working late tonight to make sure of it, as well as begin one for Wednesday when I know I will not be a real happy camper (dental sissy). Not to worry. I always do my best to be here.
Just like you, I read this and other recipe publications and find recipes
that are not my style, or something that sounds great but won't please the kids, etc. Let me tell you...every recipe in today's issue rings the dinner bell for me. Some of our generous contributors have shared recipes that may very well become your favorites. I hope you appreciate all that is done for you by your fellow a2z'ers. Yes, we enjoy appreciation. I know each one who helped make this issue possible would say the best way to thank them is to vote. It is up to you. Regardless, enjoy and meet us here tomorrow for a special issue. It is a secret so don't ask!
Say "Thanks!" right now:
Vote for this Ezine at the Cumuli Ezine Finder.
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Enjoy!
Ramblings...
Thoughts
There are no shortcuts to any place worth going. - B. Sills
Security does not exist in nature. Avoiding danger is no safer in the long run
than outright exposure. Life is either a daring adventure or nothing. - Helen
Keller
We may pass violets looking for roses. We may pass contentment looking for
victory. - Bern Williams
There are days when it takes all you've got
just to keep up with the losers. - Robert Orben
There is no king who has not had a slave among his ancestors, and no slave who
has not had a king among his. - Helen Keller
Nobody can make you feel inferior without your consent. - Eleanor Roosevelt
Measure wealth not by the things you have, but by the things you have for which
you would not take money. - Author Unknown
Never lose sight of the fact that the most important yardstick of your success
will be how you treat other people -- your family, friends, and coworkers, and
even strangers you meet along the way. - Barbara Bush
Man will never know peace among his fellow man, until he finds peace within
himself. - Author Unknown
If you treat a man as he is, he will remain as
he is; if you treat him as he ought to be and could be, he will become as he
ought to be and could be. - Goethe
There are no hopeless situations - only people who are hopeless about them. -
Dinah Shore
Sometimes the poorest man leaves his children the richest inheritances. - Ruth
E. Renkel
You will begin to succeed with your life when the hurt and problems of others
begin to matter to you. - Mike Murdock
Not a day passes over this earth, but men and women of no note do great deeds,
speak great words, and suffer noble sorrows. - Charles Reed
It is one of the most beautiful compensations of life that no person can
sincerely try to help another without helping themselves. - Ralph Waldo Emerson
If you are willing to admit you are wrong when you are wrong, you are all right.
- Author Unknown
In the midst of great joy do not promise
anyone anything. In the midst of great anger do not answer anyone's letter. -
Chinese Proverb
The measure of people's real character is what they would do if they knew they
would never be found out. - J. C. Macauley
Success is to be measured not so much by the position that one has reached in
life as by the obstacles that one has overcome while trying to succeed. - Booker
T. Washington
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"It is a requirement that items sent for posting NOT be from other newsletters."
Did You Know?...
Meat Tips
Shared by Jean, Syracuse, NY
Wrap meatloaf mixture around a stick. Wrap meat with aluminum foil. Hold over a campfire until done. Also bring complete biscuit mix in a zipper bag add water and squish to mix. Stretch with fingers into a strip and wrap spirally around stick and hold in other hand to go with meatloaf.
Trim fat from beef after cooking as leaving a layer of fat preserves juiciness.
Slow cookers and pressure cookers are ideal for less tender cuts of beef.
Salt beef after cooking or browning (unless it's added to the dredging flour) as salt draws moisture out of beef.
Patting beef and steaks with paper toweling before cooking makes for better browning of the meat.
Browning beef prior to cooking by moist heat methods adds rich color and flavor.
For easy storage and thawing of ground meats, before freezing divide the meat into several equal parts and place between pieces of wax paper. Use a rolling pin to flatten meat into a thin, wide patty. Layer the wax paper and rolled out patties and store in a large freezer bag. Not only do the thin patties take less freezer space than the store wrapped heap of meat, they also take less time to defrost and you can defrost only the amount you need! Especially handy if you're buying in bulk and only cooking for two!
Use moist heat methods such as braising, simmering, stewing or poaching to cook less tender cuts of
beef.
Make sure meat for stew or chili's is cut to uniform size so the pieces cook at the same rate.
Dredging beef in flour helps seal in flavors and moisture, especially for cuts that are very lean.
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
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."
Calphalon Commercial Hard-Anodized 2-1/2 Quart Shallow Saucepan with Lid
Perfect pan...perfect price!
List Price: $105.00
Price: $19.99
You Save: $85.01 (81%)
This item ships for 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.
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."
Discussion Forum
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. 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.
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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Crazy Corner...
G - R - O - A - N !!!!!!!
Shared by Richard K., Bradenton, FL
Noah is standing outside the ark checking the animals in 2 by 2.
"2 chickens, yum, lovely roast chickens"
"2 sheep, yum, yum, lovely lamb chops, delicious"
"2 pigs, aaah, succulent roast pork, I love it"
Noah's wife turns to one of the sons.
"There's Noah counting for taste"
Reasons to Play the Lottery
Shared by Yours Truly
10. More fun than just sending your money directly to the government.
9. Playing the lottery is safer than relying on Social Security for your retirement.
8. To keep the State income tax from escalating.
7. To save money on airfare to Vegas.
6. So you can have an excuse to stay up until ten o'clock.
5. Your New Year's Resolution was to act more like your Uncle Bubba.
4. To pay off your gambling debts.
3. Because you could get fined if you rip up your money and throw it to the wind.
2. You've developed an uncontrollable need to sniff that scratch off stuff.
1. You aren't very good at math.
Excess Baggage
Shared by Vicki, Sarasota, FL
Four guys are driving cross-country together. Each man is from a different state: Idaho, Nebraska, Florida and New York.
Shortly after the trip begins, the man from Idaho starts pulling potatoes from his bag and throwing them out the window. The man from Nebraska turns to him and asks, "What the heck are you doing?".
The man from Idaho says, "Man, we have so many of these things in Idaho, I'm sick of looking at them!"
A few miles down the road, the man from Nebraska begins pulling ears of corn from his bag and throwing them out the window. The Floridian asks "what are you doing that for?" The Nebraskan replies, "Man we have so many of these things in Nebraska I'm sick of looking at them!"
Inspired by the others, the man from Florida opens the car door and pushes the New Yorker out.
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Love is not blind.
That's why they make lingerie...
How Can I Help?...
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Your Favorites...
CHILES RELLENOS PUFFS
~Submitted by Charlie, Mobile, AL
Source: Pillsbury
3/4 cup water
1/4 cup butter
1/2 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon salt
3 whole eggs, beaten
1.5 ounces shredded Monterey Jack cheese
1.5 ounces shredded sharp cheddar cheese
1 4.5 oz Can Chopped green chiles, drained
1. Heat oven to 400°. Spray 12 regular-size muffin cups with cooking spray. In 3 qt saucepan, heat water & butter over high heat to full rolling boil. Remove from heat.
2. Stir in flour, cornmeal & salt until mixture forms a dough & all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses & the chiles. Spoon dough evenly into sprayed muffin cups, filling each 3/4 full.
3. Bake at 400° for 25 to 29 minutes or until golden brown. Cool 2 minutes, remove from muffin cups. Serve warm.
RICOTTA CHEESE CAKE WITH CINNAMON
~Submitted by Angelique, TX
1 yellow cake mix, I used Duncan Hines
1 1/2 lbs. Ricotta cheese, I used the kind with whole milk
4 eggs
3/4 c. sugar
1 tsp. vanilla
4 oz. Cool Whip, I used 3/4 of a lg. tub
1/2 c. walnuts, I used half walnuts and half slivered almonds, chopped real fine in my mini chopper
Directions:
Make cake mix as directed on pkg. in a 9x13" greased, and floured pan.
Beat together cheese, eggs, sugar, and vanilla.
Spoon mixture on top of batter, a little at a time, spreading as you spoon it.
Bake at 350 for 55-60 mins.
After cooked, spread Cool Whip on top, and walnuts, chopped real fine.
Sprinkle with cinnamon and 1/4 c. sugar mixture.
I keep this cake refrigerated, though some say they like it at room temperature better.
CREAMY CORN SOUP
~Submitted by Vicki, Sarasota, FL
Just made this today and it is TO DIE FOR!! Even worth the work of shucking the corn.
16 ears corn
2 C water
4 T butter - I use I Can't Believe It's Not Butter Spray
4 additional C water
1 T coarse salt
Holding ears of corn in large bowl, slice off kernels to yield about 10 cups. Working in two batches and using 2 C water TOTAL process in blender or food processor until chunky.
In large saucepan over medium heat, combine corn puree, 4 C water, butter and salt. Cook on medium heat until butter is melted and soup is heated through about 5 minutes.
Serve hot garnished with tortilla chips, lime wedges or sliced scallions as desired.
It is very creamy and wonderful this way. But then to add some "heat" to it I put in 1/2 of a finely chopped red pepper and 2 finely grated jalapenos.
Serves 8
Source: Everyday Food Magazine
Tips from publisher:
One medium ear of corn will yield approximately 1/2 cup of kernels. Four medium ears of corn will yield the equivalent of a 10-ounce package of frozen corn.
STRAWBERRY CREAM PIE
~Submitted by Barbara, Chula Vista, CA
1 quart strawberries
1 cup sugar
1 1/3 cups water
3 tablespoons corn starch
1/2 pint heavy cream
1 teaspoon vanilla
1 baked 9 inch pie shell
Wash strawberries; hull. Simmer 1 cup strawberries, 1 cup sugar and 1 cup water 15 minutes. Mix remaining 1/3 cup water with cornstarch, add to cooked strawberries. Cook until thick, stirring constantly; cool. Add uncooked strawberries. Cool.
Whip cream; add vanilla. Pile cream in baked pie shell; top with the strawberry mixture. Chill in refrigerator 3 to 4 hours.
LAYERED MEAT LOAF
~Submitted by Larry Holmes, Ontario, Canada
1 ½ pounds ground beef
½ cup dry bread or cracker crumbs
1 ½ teaspoon salt
1 teaspoon pepper
½ cup milk
1 egg
Dressing:
2 cups soft bread cubes
½ cup (1 stalk) chopped celery
¼ cup chopped onion OR 1 tablespoon instant mixed onion
1 tablespoon parsley flakes
1 tablespoon water
1 teaspoon salt
1 teaspoon pepper
1 egg, slightly beaten
Heat oven to 350° F. Combine all ingredients except Dressing; blend well. In medium bowl, combine all Dressing ingredients. Press half of meat mixture in 9" x 5" loaf pan. Top with Dressing, then remaining half of meat, pressing to form loaf. Bake 50 to 60 minutes. Let stand 5 minutes; loosen edges and turn out of pan. Spoon catsup or barbecue sauce over top.
Makes 6 servings.
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Heart Healthy...
CARAMEL SHRIMP
1 & 1/2 pounds medium shrimp, peeled and deveined
2 tablespoons oyster sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon flour
3 tablespoons vegetable oil
3 cloves garlic, minced
1/2 cup water
2 tablespoons sugar
4 scallions (white part only), chopped
1 small onion, chopped
1 fresh red chili pepper, thinly sliced (optional)
Freshly ground black pepper to taste
1 lime
Sprigs cilantro (optional garnish)
In a large bowl, combine the shrimp with the oyster sauce, salt, cayenne pepper and flour. Set aside to marinate for 5 to 10 minutes.
In a large skillet or wok over medium heat, heat the oil. Add the garlic and cook until golden brown. Transfer the shrimp to the pan, discarding the marinade. Cook the shrimp, stirring occasionally, until they begin to turn pink. Add the water and sugar and simmer for 3 minutes. Add the scallions and onion and stir-fry for 2 minutes. Add the chili pepper, if desired, and black pepper to taste. Squeeze the lime juice over the top of the shrimp and transfer the mixture to a platter. Garnish with cilantro, if desired. Serve immediately.
Yield: 4 to 6 servings
Nutritional analysis for each serving: 205 calories, 21 g. protein,10 g. carbohydrates,9 g. fat,156 mg. cholesterol,1 g. saturated fat, 532 mg. sodium, 1 g. dietary fiber.
Source: The Vietnamese Cookbook by Diana My Tran (Capital Books)
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For Two...
PORK STUFFED ACORN SQUASH
~Submitted by Lillian, FL
Source: Southern Living Cookbook For Two
1 large acorn squash
¼ lb. ground pork
1 large apple, peeled, cored, and chopped
1 Tbsp. brown sugar
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
½ tsp. salt
Butter or margarine
Cut squash in half; remove seeds and membrane. Cover and cook in boiling water for 10 minutes. Scoop out pulp from shells, leaving a ½ inch margin.
Cook pork until brown; stir in apple and pulp. Cook over medium heat for 10 minutes, stirring often. Add sugar, nutmeg, cinnamon, and salt; mix well. Spoon into squash shells; dot with butter. Place shells in a shallow pan; bake at 350 degrees for 30 minutes.
Serves 2
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Publisher's Choice...
CRUNCHY PHYLLO PECAN PIE
Makes 1, 9-inch pie; 10 servings
Phyllo which means "leaf" in Greek, where it was born, are tissue paper-thin like sheets of dough made from flour, water and a bit of oil. (Phyllo 101).
FILLING:
1/4 cup (4 tbsp.) butter, melted
4 eggs
3/4 cup sugar
1 cup light corn syrup
1/2 tsp. cider vinegar
2 tsp. vanilla
1/2 tsp. salt
2 cups pecan pieces
CRUST:
10 sheets phyllo dough
4 tbsp. melted butter
1 tbsp. sugar
TOPPING:
3 oz. cream cheese, softened
1 tsp. vanilla
1 tbsp. sugar
2 tbsp. ground pecans
10 pecan halves
For the filling: Combine melted butter, eggs, sugar, corn syrup, vinegar, vanilla and salt; beat well. Stir in pecan pieces. Set aside.
For the crust: Place 1 sheet of phyllo dough on a work surface, keeping unused sheets covered with plastic wrap and a lightly dampened towel. Brush some butter on the sheet of dough. Sprinkle with some of the sugar. Top with another sheet of dough, and butter. Repeat until all dough has been used up.
Invert a 9-inch pie pan onto the stack of dough. With a sharp knife, cut around the rim of the pie pan to form a circle. Brush inside of pan lightly with melted butter. Place layered dough circle in pie pan and press firmly into bottom and sides of pan. Stir filling and pour into crust.
Cut several 3-inch triangles from remaining scraps of buttered dough. Decorate top of filling with triangles. Bake at 350 degrees for 45 to 50 minutes, or until a toothpick inserted in center comes out clean. Cool thoroughly.
For the topping: Beat together cream cheese, vanilla and sugar. Dollop or pipe onto pie in a decorative fashion. Sprinkle pie with ground nuts. Garnish with pecan halves.
Source: Athens.com
