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Good morning. Yes, its Friday and I am delighted. This has been quite a week for me. I try to be grateful for every moment I am blessed to live on this earth. But seeing Friday is very good, lol. We have birthday babies! Yes, their birthdays have passed, but Sandra from Florence, AL, Anjali from Great Falls, VA, and Pats from Morristown, AZ never got their birthday goodies from me. So, today's issue is a belated virtual hug for each of them. I believe you will all find something worth saving today. I hope you do, and that you will think and giggle in the process. Have a great weekend. I work but that's ok by me. I love to work. Besides, I get a few days off next week. Then it will be "goodbye night watch" (will work day watch for a month). Take care. See you here Sunday for a little food and fun. Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! Shared by Aafrin, Pune, India Dear GOD: I want to thank You for what you have already done. I am not going to wait until I see results or receive rewards. I am thanking you right now I am not going to wait until I feel better or things look better. I am thanking you right now I am not going to wait until people say they are sorry or until they stop talking about me, I am thanking you right now. I am not going to wait until the pain in my body disappears, I am thanking you right now. I am not going to wait until my financial situation improves, I am going to thank you right now. I am not going to wait until the children are asleep and the house is quiet, I am going to thank you right now. I am not going to wait until I get promoted at work or until I get the job, I am going to thank you right now. I am not going to wait until I understand every experience in my life that has caused me pain or grief, I am going to thank you right now. I am not going to wait until the journey gets easier or the challenges are removed. I am thanking you right now. I am thanking you because I am alive. I am thanking you because I made it through the day's difficulties. I am thanking you because I have walked around the obstacles. I am thanking you because I have the ability and the opportunity to do more and do better. I'm thanking you because FATHER, you haven't given up on me. God is just so good, and He's good all the time.
Help make us NUMBER ONE ! New Uses for Everyday Things Shared by Jean, Syracuse, NY USE A LEMON TO: 1. Sanitize a chopping block. Run a slice of lemon over the surface to disinfect. 2. Eliminate the browning that occurs when food sits out too long. Sprinkle apple or pear slices with lemon juice before serving, or squeeze a bit into guacamole and give it a stir. 3. Remove tough food stains from plastic and light-colored wooden cutting boards. Slice a lemon in half, squeeze the juice onto the soiled surface, rub, and let sit for 20 minutes. Rinse with water. 4. Fade tea stains on cloth. Dilute lemon juice with an equal amount of water. Use an eyedropper or a Q-tip to make sure the juice targets the stain. Thoroughly flush with cool water. 5. Decorate on the cheap. Fill a glass bowl with lemons for a sunny centerpiece. Or display a row of them along a windowsill. 6. Relieve a sore throat. Cut a lemon in half. Skewer one half over a medium flame on a gas stove or an electric burner set on high and roast until the peel turns golden brown. Let cool slightly, then mix the juice with 1 teaspoon of honey. Swallow the mixture. 7. Whiten fingernails. Rub a wedge on the surface of your nails. 8. Shine the interior of copper cookware. Sprinkle a lemon wedge with salt, then scrub. 9. Brighten laundry whites. Add 1/2 cup lemon juice to the wash cycle of a normal-size load. 10. Remove soft cheese or other sticky foods from a grater. Rub both sides of the grater with the pulp side of a cut lemon.
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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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.
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 Charlie, Mobile, AL Rules to Enter Texas: Applies to each person as they enter Texas. Learn & remember: East Coast and California-types pay particular attention! 1. Pull your droopy pants up. You look like an idiot. 2. Let's get this straight; it's called a "gravel road." I drive a pickup truck because I want to. No matter how slow you drive, you're going to get dust on your Lexus. Drive it or get out of the way. 3. They are cattle & oil wells. That's what they smell like to you. They smell like money to us. Get over it. Don't like it? I-20 and I-10 go east and west, I-35 goes north and south. Pick one. 4. So you have a $60,000 car. We're impressed. We have $250,000 cotton strippers that are driven only 3 weeks a year. 5. So every person in every pickup waves. It's called being friendly. Try to understand the concept. 6. If that cell phone rings while a bunch of doves are coming in, we WILL shoot it out of your hand. You better hope you don't have it up to your ear at the time. 7. Yeah, we eat catfish & crawfish. You really want sushi & caviar? It's available at the corner bait shop. 8. The "Opener" refers to the first day of deer season. It's a religious holiday held the closest Saturday to the first of November. 9. We open doors for women. That is applied to all women, regardless of age. 10. No, there's no "vegetarian special" on the menu. Order steak. Or you can order the Chef's Salad and pick off the 2 pounds of ham & turkey. 11. When we fill out a table, there are three main dishes: meats, vegetables, and breads. We use three spices: salt, pepper, and Picante Sauce. Oh, yeah.... We don't care what you folks in Cincinnati call that stuff you eat... It AIN'T REAL CHILI!! Chili was born and bred in San Antonio.... and real chili never met a tomato! 12. You bring "coke" into my house, it better be brown, wet, and served over ice. You bring "Mary Jane" into my house, she better be cute, know how to shoot, drive a truck, and have long hair. 13. College and High School Football is as important here as the Lakers and the Knicks, and a dang site more fun to watch. 14. Yeah, we have golf courses. But don't hit the water hazards - it spooks the fish. 15. Colleges? Try Texas, Texas A&M or Texas Tech. They come outta there with an education plus a love for God and country, and they still wave at passing pickups when they come for the holidays. 16. We have more folks in the Army, Navy, Air Force, and Marines, than any other state, so "Don't Mess with Texas.." If you do, it will get you whipped by the best. 17. Always remember what our great governor Sam Houston once said: "Texas can make it without the United States, but the United States can't make it without Texas." GOD BLESS TEXAS!!! Shared by Don G., GA A lady goes to the bar on a cruise ship and orders a Scotch with two drops of water. As the bartender gives her the drink she says, "I'm on this cruise to celebrate my 80th birthday and it's today." The bartender says "Well, since it's your birthday, I'll buy you a drink." As the woman finishes her drink, the woman to her right says, "I would like to buy you a drink, too." The old woman says, Thank you. Bartender, I want a Scotch with two drops of water." "Coming up," says the bartender. As she finishes that drink, the man to her left says, "I would like to buy you one, too." The old woman says, "Thank you. Bartender, I want another Scotch with two drops of water." "Coming right up," the bartender says. As he gives her the drink he says, "Ma'am, I'm dying of curiosity. Why the Scotch with only two drops of water?" The old woman replies, "Sonny, when you're my age, you've learned how to hold your liquor. Water, however, is a whole other issue."
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 ! CHICKEN LIVER TREATS This is for Sandra and her 4-legged pals. 1 cup whole wheat flour 1 cup regular flour 1 cup cornmeal 2 tbsp vegetable oil 1 egg, beaten 1/2 cup chicken stock (you can use the juice from boiling the livers) 2 tsp. garlic powder 1 cup chopped chicken livers, cooked Combine flour and cornmeal. In a separate bowl, add egg with oil, add broth and garlic; mix well. Add dry ingredients to bowl a little at a time, stirring well. Fold in chicken livers and mix well. Dough will be firm. Put dough on lightly floured surface and knead briefly. Roll out to 1/2" thick and cut into shapes. Place on greased cookie sheets. Bake 15 minutes or until firm. Store in the refrigerator, or freeze for future snacks. BEST BISCOTTI This is for Anjali. It comes from Got Milk? The Cookie Book by Peggy Cullen This is a no-fail, easy-to-do, basic recipe for making hard-to-stop-eating crispy, crunchy, nutty biscotti. Use this basic formula and add whatever nuts and flavorings strike your fancy. The dough is made in a food processor using a quick and simple process: Whir the dry ingredients to blend, then cut in the cold cubed butter by pulsing the machine, just as you would a pie dough. Pulse the machine to mix in the wet ingredients and nuts. Turn the dough onto the table and form two logs. Bake, slice, and bake again. If you don't own a food processor, you can make the dough in a bowl, using a pastry blender. The butter in the dough is left in small pieces (the size of lentils) to give the finished cookie a lighter, more rustic texture. Recipes that call for creaming the butter with the sugar yield a denser, more even-textured cookie. Always start with toasted nuts. Taste them first. If they don't have flavor, neither will your cookies. If using a food processor, start with whole nuts and be careful not to overprocess them when you add the wet ingredients; that way you'll have big pieces in the finished cookie. Below the main recipe are some classy and/or classic nutty variations. If you want to bake a variety of biscotti, cut the recipe in half and make one only log (about 18 pieces) of each type. Makes: about 3 dozen cookies 1 3/4 cups all.-purpose flour l cup plus 1 teaspoon sugar l teaspoon baking powder 1/4 teaspoon salt 2 ounces (1/2 stick) cold unsalted butter, cut, into l/2-inch.cubes 2 large eggs 1/2 to 1 1/2 teaspoons vanilla extract or other flavoring 1 1/2 cups toasted nuts Preheat oven to 350 degrees F. Line a heavy baking sheet with parchment paper or foil, or lightly grease with butter. In a food processor, combine the flour with 1 cup of the sugar, the baking powder, and salt. Process for a few seconds to blend the dry ingredients. Add the cubed butter and pulse the mixture just until the butter pieces are the size of lentils. In a small bowl, lightly beat the eggs and vanilla. Pour them evenly over the dry ingredients. Pulse the machine a few times to blend. Using a rubber spatula, scrape along the bottom of the bowl. Add the nuts and pulse the machine a few more times, just until the dough is evenly moistened. Turn the dough out onto the table. It may seem dry and crumbly. Using the heel of your hand, briskly and lightly mash the dough with a few quick strokes to moisten any dry spots. Gather it together and gently form into a disk. Using a sharp knife, divide it into two equal parts. Form each piece into a 12-inch log. Transfer the logs to the prepared baking sheet and flatten slightly to make a rectangular shape about 2 inches wide. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, or until the logs begin to turn golden. Remove from oven and set aside to cool slightly on the tray, 5 to 10 minutes. Leave the oven on. Using a spatula, transfer the logs to a cutting board. Using a large sharp knife and a quick downward motion, cut each log crosswise on a slight diagonal into 1/2-inch-thick pieces, discarding (or eating) the ends. Arrange the cookies cut side up on the prepared sheet. (If the baking sheet is buttered, wipe off the crumbs but don't grease again.) Bake 7 to 10 minutes, or until the undersides of the cookies show the barest hint of color. Don't overbake. Leave them on the tray to harden and cool completely. Store in an airtight container at room temperature for up to 5 days. Pecan Chocolate Chip Biscotti A familiar flavor combination in an unfamiliar form with a dash of cinnamon. You can substitute raisins for all or part of the chips. 1 recipe Best Biscotti (above) 3/4 teaspoon plus 1/4 teaspoon cinnamon 1 teaspoon vanilla extract 1 cup (4 ounces) large pecan pieces 1 cup (6 ounces) chocolate chips Mix 3/4 teaspoon of the cinnamon into the food processor with the other dry ingredients, reserving 1 teaspoon of the sugar as directed. Add the butter. Lightly beat the eggs and vanilla. Mix together the pecans and chocolate chips. Process the wet ingredients, pecans, and chips with the flour/butter/cinnamon mixture. Combine the remaining 1/4 teaspoon cinnamon with the remaining teaspoon of sugar. Sprinkle formed logs with the cinnamon sugar. Bake, slice, and bake again as directed. Cashew Coffee Biscotti 1 3/4 cup (8 ounces) whole roasted cashews, unsalted 1 recipe Best Biscotti (above) 2 tablespoons plus 2 teaspoons instant coffee crystals (not instant espresso - it's too bitter) 1 teaspoon vanilla extract To roast the cashews, preheat oven to 350 degrees F and toast on a jelly-roll pan for 10 to 12 minutes, turning them occasionally, until golden. Cool completely. Mix the dry ingredients in the food processor, reserving 1 teaspoon of the sugar as directed. Add the butter. Lightly beat the eggs with the instant coffee and vanilla. Process the wet ingredients with the flour/butter mixture. Turn the dough onto the table and gently knead in the cashews. Sprinkle formed logs with the remaining teaspoon of sugar. Bake, slice, and bake again as directed. Hazelnut Anise Biscotti This is a classic Italian combo. Crushing the seeds releases their flavor: use a mortar and pestle or break them with the flat side of a chef's knife. 1 1/2 cups (8 ounces) toasted hazelnuts (or whole almonds) 1 recipe Best Biscotti (above) 1 teaspoon anise seed, crushed 1 1/2 teaspoons vanilla extract To toast the hazelnuts, preheat oven to 350 degrees F and roast on a jellyroll pan for about 15 minutes, until the outer skins crack. Remove from oven and rub in a terry towel to remove the husk. Cool completely. Mix the anise seed into the food processor with the other dry ingredients, reserving 1 teaspoon of the sugar as directed. Add the butter. Lightly beat the eggs and vanilla. Process the wet ingredients and the hazelnuts with the flour/butter/anise mixture. Sprinkle formed logs with the remaining teaspoon sugar. Bake, slice, and bake again as directed. GARLIC CHICKEN This is for Pats. Few ingredients, little labor, and a taste that will make the family think you slaved for hours. Ingredients: 2 teaspoons crushed garlic 1/4 cup olive oil 1/4 cup dry bread crumbs 1/4 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves Directions: Preheat oven to 425 degrees F (220 degrees C). Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow, greased baking dish. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear CANINE COOKIES This is for Sandra and her 4-legged pals. 1/2 cup dry milk powder 1 egg, well beaten 2 1/2 cups all-purpose flour 1 1/2 tablespoons brown sugar 1/2 cup water 6 tablespoons beef broth Baby food meat (one small jar should do) Combine and shape into ball and roll on floured board, using extra flour if needed. Cut. Bake at 350 degrees F for 25 to 30 minutes. Cool. These cookies should be hard. BANANA BREAD This is for Pats. Not many ingredients but a great bread! 1 cup Miracle Whip (or light) 1 cup mashed ripe banana (approx. 3-4 med. bananas) 2 cups white flour (may use half whole wheat) 3/4 cup white sugar 2 tsp baking soda Heat oven to 350 F. Combine wet ingredients. In separate bowl combine dry ingredients. Add dry to wet and mix. Pour into greased loaf pan. Bake for 55-65 minutes. Let stand 10 minutes. Remove from pan and cool completely.
Help make us NUMBER ONE ! SPICED SHISH KEBABS WITH HORSERADISH CREAM Source: American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition These colorful and quick kebabs combine the earthy flavor of chili powder with the bite of a creamy horseradish sauce. Ingredients: 1 pound boneless top sirloin steak, all visible fat discarded, cut into 1-inch cubes 2 teaspoons chili powder 2 teaspoons dried oregano, crumbled 1 teaspoon ground cumin 3/4 teaspoon garlic salt Vegetable oil spray Horseradish Cream: 1/3 cup fat-free sour cream 2 tablespoons fat-free or light mayonnaise dressing 1 tablespoon prepared white horseradish 1/2 teaspoon garlic salt 1 large red onion (about 6 ounces), quartered and layers separated 1 medium yellow bell pepper, cut into 1-inch pieces 16 cherry tomatoes Chili powder to taste Directions: Put the steak in a shallow bowl. Sprinkle with the chili powder, oregano, cumin, and 3/4 teaspoon garlic salt. Toss gently yet thoroughly to coat completely. Let stand for 15 minutes to absorb flavors. Meanwhile, preheat the broiler. Lightly spray the broiler pan and rack with vegetable oil spray. In a small bowl, stir together the ingredients for the horseradish cream except the chili powder. Sprinkle the chili powder on top. Thread the vegetables and meat onto four 12-inch metal skewers in alternating order: onion, bell pepper, tomato, and steak. Put the kebabs on the prepared rack. Broil the kebabs about 4 inches from the heat for 4 minutes. Turn the kebabs and broil for 3 minutes, or until desired doneness. Serve with the horseradish cream. Serves 4. Dietary Information (per serving) Nutrient Analysis Calories: 223 Protein: 25 g Carbohydrates: 17 g Total fat: 6.0 g Saturated: 2.0 g Polyunsaturated: 0.5 g Monounsaturated: 2.5 g Cholesterol: 67 mg Fiber: 3 g Sodium: 461 mg
Help make us NUMBER ONE !  SZECHUAN CHICKEN AND PASTA Source: Betty Crocker Five ingredients, 30 minutes and you've got a delicious chicken and pasta dinner! 1/2 pound boneless skinless chicken breasts, cut into 3/4- to 1-inch pieces 1/2 small red onion, cut into thin wedges 1 cup water 3/4 cup uncooked fusilli (corkscrew) pasta (about 3 ounces) 1/2 bag (1 pound 5 ounces) frozen Green Giant® Create a Meal!® meal starter stir-fry Szechuan 1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and onion; stir-fry 3 to 5 minutes or until chicken is light brown. 2. Stir in water; heat to boiling. Stir in pasta. Cook 8 to 10 minutes, stirring occasionally, until pasta is almost tender (do not drain). 3. Stir in packet of sauce mix from stir-fry mix until well blended. Stir in vegetables; reduce heat to medium. Cover and cook 8 to 9 minutes, stirring occasionally, until vegetables are crisp-tender. Sprinkle with peanuts from stir-fry mix. 1 Serving: Calories 380(Calories from Fat 90); Total Fat 10g (Saturated Fat 2g; Trans Fat ncg); Cholesterol 50mg; Sodium 620mg; Total Carbohydrate 49g (Dietary Fiber 7g; Sugars ncg); Protein 30g % Daily Value: Vitamin A 18%; Vitamin C 38%; Calcium 8%; Iron 22% Exchanges: 3 Starch; 2 Lean Meat; 1 Vegetable Carbohydrate Choices: Carbohydrate Choice nc
Help make us NUMBER ONE ! HASH BROWN BRUNCH CASSEROLE This is a great casserole. I've served it with scrambled eggs for brunch and used it as a side dish for supper. The recipe said it serves "12". Maybe, but not at my house! 1 2-pound package frozen hash brown potatoes, unthawed 1 10 3/4-ounce can cream of celery soup, undiluted 3 cups (packed) grated sharp cheddar cheese (about 12 ounces) 1 cup sour cream 1 cup finely chopped onion 1 6-ounce can French fried onions Preheat oven to 350°F. Combine first 5 ingredients in large bowl. Transfer to 13x9x2-inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes. Serves 12. Bon Appétit - November 1995
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