A to Z Recipes Newsletter
A to Z Recipes                                        July 16, 2008
Always something to make you think, laugh and cook.


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Today's Issue

Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies
Crazy Corner
Regional Recipes
Recipe Reviews
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
A to Z Recipes QT Chat
Please visit the A to Z Recipes aStore
A to Z Recipes Recommended Reading
A to Z Recipes Yahoo Group
A to Z Readers' Family-Owned Business Guide

Publisher's Desk

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. As you read this, I'll be nowhere near my computer because I am away attending a school for work. With any luck, this was delivered to your inbox, and you didn't have to visit the a2z web site to retrieve it.

We are in the final stages of planning our GNWE trip scheduled for August 12 - 19 in Washington State and Vancouver, BC. Most of our stay will be between Bellingham, WA and Vancouver, BC. We're having dinner together in Bellingham on Wednesday evening, August 13th. We will be in Seattle on Friday, August 15th and will be having lunch there. If you are interested in meeting, please let me know. Our big soiree is scheduled on Saturday, August 16th in North Vancouver, where Bill Anatooskin has orchestrated a fabulous brunch at Cheers. If you'd like more information about the GNWE, visit the web page here: Great Northwestern Escape. There is an email link at the end of that page if you'd like to contact me. There is no charge for attending other than to pay for your own meal. We don't charge for anything at A to Z Recipes... and never will!

Take a look at the Monthly Theme section and read about our current theme topic: Camping Recipes. Just about everyone has gone camping so share with us your recipes... even if you only have one that you truly enjoy. Please share it with us for the Monthly Theme issue.

It takes more than just Monthly Theme recipes to keep this newsletter going. We need recipes for regular issues, like this one. Why there's about 50 recipes in this issue alone. Visit the Monthly Theme - Recipe Submission section for details and links to be used. Thanks!

It is true that it took some extra-duty effort to get this issue out in time. But, you know what? Look at who did all the sharing for you:

Jim D., WA State
Mary H., Montreal, Canada
Marilyn, Canton, OH
Ann, FL
Patricia, Charlevoix, MI
Anita, Battle Ground, WA
Brenda, AL
Treva, NC
Mary S., Nashville, TN
Larry Holmes, Toronto, Canada
Marty B., Tell City, IN
Shirley, WA State
Jean, Syracuse, NY
Johnny, LA
Linda H., Rosharon, TX
Aafrin, Pune, India
Leasa, IA
Dorie, IL

We'll see you here again on Sunday, God willing.

The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. It will be a lovely time of year, so please visit this web page for information as it develops: Great Northwestern Escape.

Just a Pinch of Kindness

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Give a Child a Cure

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.

Free Rice

Shared by Mary H., Montreal, Canada

There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Food For Thought

My mind is like a parachute ... it functions only when open.
Shared by Jim D., WA State

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!



Shared by Mary H., Montreal, Canada

It's magic and it's free
It's not in a prescription 
It's not in an IV.

It punctuates our laughter,
It sparkles in our tears,
It simmers under sorrows, 
And dissipates our fears.

Do you know what Hope is? 
It's reaching past today,
It's dreaming of tomorrow, 
It's trying a new way,

It's rumors of a breakthrough,
It's whispers of a cure, 
A rollercoaster ride 
Of remedies, unsure.

Do you know what Hope is? 
It's candy for the soul, 
It's perfume for the spirit, 
To share it, makes you Whole.

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Did You Know?

Jelly/Salad Dressing Tip

Shared by Marilyn, Canton, OH

Transfer your jelly to a small plastic squeeze bottle--no more messy, sticky jars or knives! This also works well for homemade salad dressing! It's also easier for kids! 

Cleaning White Plastic Chairs

Shared by Marilyn, Canton, OH

Mix together:
3/4 cup household bleach with 
1 Tbsp. liquid laundry detergent and 
1 gallon warm water. 

Put on rubber gloves and scrub with a sponge. 

Let solution remain on the chair for about 10 minutes. Rinse well.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Monthly Theme, Recipe Submissions

The Monthly Theme topic is: Camping Recipes

Yes, folks. We're going camping! We're looking for recipes suitable for camping, cooking out, and away from your home kitchen. Dutch oven recipes come to mind, as do meals that can be prepared over an open fire. Of course, we've got some folks who own campers and RV's, but we're truly looking for recipes that are best cooked in the great outdoors. When I was first introduced to camping, I was so worried that my (then) new hubby would want my usual fancy fare, that I slaved over a hot stove for days to prepare foods, then placed them in sealable pouches which we could heat in a pot of hot water. I sure missed out on the fun until I wised up (and grew up!) and figured out how much fun it is to cook on an open pit, and enjoy the great outdoors. How about it fellow campers? Show us your stuff! Please - read the information below to ensure your recipes are suitable for submission. Oh, also... bring the insect repellent - for me!

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Camping Recipes We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

Please use this email link to submit a recipe for theme recipes: Camping Recipes

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day 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 for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or 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.

Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Camping Recipes.
Please use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for Camping Recipes has a deadline of July 31, 2008, and will be posted on August 3, 2008.

Please use this email link to submit a recipe for theme recipes: Camping Recipes

As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

Placing a vote takes only a moment and helps promote A to Z Recipes.

Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.

A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.

To make donations using other methods, go here.

Birthday Babies

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 (first name required)
Where you live (city and state required)
Your birthday (month and day required)

Happy Birthday

Here are our July Birthday Babies:

1st Teena in Richland, Mississippi
2nd Pat in Belle River, Ontario, Canada
4th Treva K. in Knoxville, Tennessee
4th Debbie P. in Mission Viejo, California
5th Nancy in San Jose, California
6th Jessica S. in Corfu, Greece
6th Rusty G. in Leesburg, Florida
7th Dee in California
7th Elizabeth R. in Tahlequah, Oklahoma
8th Teri S., in Wichita, Kansas
9th April A. in Algonac, Michigan 
9th Bruce M. in Albany, Ohio
9th Connie in Omaha, Nebraska
9th Sonya N. in McCarr, Kentucky
10th Janet M. in Hudson Falls, New York
10th Margo S. in Saint Helen, Michigan
11th Eileen L. in Simi Valley, California
12th Sandra H. in Florence, Alabama
12th Lisa W. in Springhill, Louisiana
12th Sarah A. in Saint Helen, Michigan
13th Mary A. in Kansas City, Missouri
13th Mary Ann M. in Gaylord, Michigan
13th Bobba S. in Riverside, California
14th Anjali K. in Great Falls, Virginia
14th Pat O. in Morristown, Arizona
14th Missy F. in Altoona, Pennsylvania
14th Barbara B. in Bridgeton, New Jersey
14th Maddison L. in Newmarket, Ontario, Canada
15th Don A. in Saint Helen, Michigan
16th Darcey F. in Kalamazoo, Michigan
16th Raeann S. in Levittown, Pennsylvania
16th Gracie S. in Rock Creek, West Virginia
16th Remi in Onike, Lagos
17th Hanna K. in Clanton, Alabama
18th Carla in Hamilton, Ohio
18th Patricia R. in Oxnard, California
19th Marsha in Rochester, Indiana
19th Misty B. in Port Orange Florida (daughter to Jerry in Florida)
19th Carla in Scandia, Kansas
20th Davida B. in Chicago, Illinois (daughter to Jerry in Florida)
21st Donna P. in Hazelwood, Missouri
21st Norma in Allentown, Pennsylvania
21st Bettie F. in Somerville, Massachusetts
22nd Kay B. in Tampa, Florida
22nd Judi in St. Albert, Alberta, Canada
22nd Justine F. in Fleetwood, Pennsylvania
23rd Pat M. in Minden, Nevada
23rd Leslie M. in North Zulch, Texas
24th Ray M. in Paddington, Sydney, Australia
24th Lucinda G. in Highlands Ranch, Colorado
25th Edna D. in Decatur, Illinois
25th Flora in Hughson, California
25th Nellie in Atlanta, Georgia
26th Diana in Buffalo, New York
26th Barbara in Terrell, Texas
26th Mary N. in McCarr, Kentucky
28th Barbara C. in Chula Vista, California
28th Beatrice B. in Coram, New York (90 years young!)
30th Brenna H. in Minot, North Dakota
30th Michael H. in Klamath Falls, Oregon
31st Phyllis W. in Georgetown, Kentucky

Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

Maxine Text Messaging


Shared by Ann, FL

-My husband and I divorced over religious differences. He thought he was God, and I didn't.

-The woman applying for a job in a Florida lemon grove seemed way too qualified for the job. 'Look Miss,' said the foreman, 'have you any actual experience in picking lemons?' 'Well, as a matter if fact, yes!' she replied.? 'I've been divorced three times.'

-I was in the express lane at the store quietly fuming. Completely ignoring the sign, the woman ahead of me had slipped into the check-out line pushing a cart piled high with groceries. Imagine my delight when the cashier beckoned the woman to come forward looked into the cart and asked sweetly, 'So which six items would you like to buy?' Wouldn't it be great if that happened more often?

-Because they had no reservations at a busy restaurant, my elderly neighbor and his wife were told there would be a 45-minute wait for a table. 'Young man, we're both 90 years old,' the husband said. 'We may not have 45 minutes.' They were seated immediately.

-The reason congressmen try so hard to get re-elected is that they would hate to have to make a living under the laws they've passed.

-All eyes were on the radiant bride as her father escorted her down the aisle. They reached the altar and the waiting groom; the bride kissed her father and placed something in his hand The guests in the front pews responded with ripples of laughter. Even the priest smiled broadly. As her father gave her away in marriage, the bride gave him back his credit card.

-Three friends from the local congregation were asked, 'When you're in your casket, and friends and congregation members are mourning over you, what would you like them to say?' Artie said: 'I would like them to say I was a wonderful husband, a fine spiritual leader, and a great family man.' Eugene commented: 'I would like them to say I was a wonderful teacher and servant of God who made a huge difference in people's lives.' Al said: 'I'd like them to say, 'Look, he's moving!'

-Smith climbs to the top of Mt. Sinai to get close enough to talk to God. Looking up, he asks the Lord... 'God, what does a million years mean to you?' The Lord replies, 'A minute.' Smith asks, 'And what does a million dollars mean to you?' The Lord replies, 'A penny' Smith asks, 'Can I have a penny?' The Lord replies, 'In a minute.'

-John was on his deathbed and gasped pitifully. 'Give me one last request, dear,' he said. 'Of course, John ,' his wife said softly. 'Six months after I die,' he said, 'I want you to marry Bob.' 'But I thought you hated Bob,' she said. With his last breath John said, 'I do!'

-A man goes to see the Rabbi. 'Rabbi, something terrible is happening and I have to talk to you about it.' The Rabbi asked, 'What's wrong?' The man replied, 'My wife is poisoning me.' The Rabbi, very surprised by this, asks, 'How can that be?' The man then pleads, 'I'm telling you, I'm certain she's poisoning me, what should I do?' The Rabbi then offers, 'Tell you what. Let me talk to her, I'll see what I can find out and I'll let you know.' A week later the Rabbi calls the man and says, 'Well, I spoke to your wife. I spoke to her on the phone for three hours. You want my advice?' The man said yes and the Rabbi replied, 'Take the poison.'


Shared by Jim D., WA State

A husband and wife are shopping in their local Wal-Mart's and the husband picks up a case of Budweiser and put it in their shopping cart.

"What do you think you're doing?" asks the wife.

"They're on sale, only $10 for 24 cans," he replies.

"Put them back, we can't afford them," demands the wife. So he does and they carry on shopping.

A few aisles further on along the woman picks up a $20 jar of face cream and put it in the shopping cart.

"What do you think you're doing?" asks the husband.

"Its my face cream. It makes me look beautiful," replies the wife.

Her husband retorts: "So does 24 cans of Budweiser and its half the price."


Shared by Patricia, Charlevoix, MI 

A Texan, a Russian and a New Yorker go into a restaurant in London. The waiter says, "Excuse me, but if you wanted the steak you might not get one as there is a shortage."

The Texan said, "What's a shortage?"

The Russian said, "What's a steak?"

The New Yorker said, "What's excuse me?"

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Regional Recipes



1 cup celery, chopped
1/4 cup onion, chopped
1 Tbsp vegetable oil
1/3 cup flour
1-1/2 cups curry powder
1/2 tsp salt
dash ground pepper
1-1/2 cups chicken broth
1/2 cup lowfat milk
12 oz. cooked, diced chicken or turkey
6 Washington russet potatoes, hot (baked)

1.Sauté celery and onion in oil until crisp-tender. Add flour curry powder, salt and pepper; cook and stir 1 minute. Slowly add broth until a smooth paste forms. Add milk; cook and stir until thickened and smooth. Add chicken or turkey; heat thoroughly. 

2.Cut or pierce tops of potatoes lengthwise, squeeze ends and push toward center. Spoon sauce over potatoes.

Variation: Add 1/2 cup raisins, if desired.

Makes 6 servings. 

Nutritional Analysis (Per Serving) 
Calories 422 
Protein 28 g 
Fat 5.8 g 
% Calories from fat 13% 
Carbohydrates 66.6 g 
Cholesterol 50 mg 
Fiber 6.2 g 
Sodium 547 mg 

Source: Washington State Potato Commission

Click if you have a submission for the Regional Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Reviews

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews here.

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

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Thai Curried Chicken with Peaches

~Shared by Anita, Battle Ground, WA

I am not a big fan of curry, but I had some fresh nectarines that had to be used up, so I tried this recipe. It was just right for me, but my daughter thought it could have used more curry paste. I would give it 4 out of 5 stars and would give it 5 stars if I liked curry better.

"If you like Thai food, you'll love this recipe. Here's a wonderful recipe for chicken with an authentic Thai curry flavor. The spiciness is balanced nicely by sweet peaches."

2 large boneless, skinless chicken breasts (1 1/2 lbs.) (I used chicken tenders) 
1 tablespoon vegetable oil 
1/2 large onion, thinly sliced 
1 clove minced garlic 
2 teaspoons Thai red curry paste (for a hot curry, add 1/2 to one teaspoon more) 
1 tablespoon sugar 
1 tablespoon fish sauce 
2 teaspoons finely grated lime peel 
3/4 cup coconut milk 
1 15 oz. can peach slices ( I used 2 cups sliced fresh nectarines) 
1 cup snow peas 
1 small red pepper, thinly sliced 
3 1/2 cups green onions, sliced 
1/2 cup fresh basil leaves, thinly sliced 
2 tablespoons coarsely chopped cilantro 
Cooked rice


Using a sharp knife, cut the chicken into 3/4-inch cubes; reserve. 

Heat oil in a wok or frying pan over high heat. Add the onion and stir-fry for 2 minutes. Add the chicken and the garlic and cook until the chicken is golden-brown and almost cooked through, about 5 minutes. 

Add the red curry paste, sugar, fish sauce, lime peel and coconut milk and stir until well mixed. Bring to a boil and cook for 2 minutes. 

Meanwhile, drain the peaches and then add snow peas, red pepper and peaches to onion mixture. Cook, stirring, for 2 minutes. 

Sprinkle with green onions, basil and cilantro and serve with rice.

Source: California Cling Peach Board


~Shared by Brenda, AL

I have made Chocolate No Bake Cookies for years and was poking around and found this one and changed it around so it isn't anyone's recipe.

1 1/2 cups brown sugar
1/2 cup evaporated milk (do not dilute)
1/2 cup butter (I only use real butter to cook with)
1/2 teaspoon vanilla
1/3 cup golden raisins (I added this)
1 teaspoon cinnamon (I added this)
1 cup peanut butter (I used smooth)
2 3/4 cups dry oatmeal

Add sugar, milk and butter to heavy saucepan. Cook over medium heat until it comes to a boil stirring continually. After it comes to a boil cook 1 minute. Remove from heat and stir in remaining ingredients,

Drop by spoonfuls (I used an ice cream scoop) on wax paper lined cookie sheets. Put in fridge and chill until set.

Crock Pot Method

~Shared by Treva, NC

Mix all of these ingredients together in the crock pot. 
1 cup yellow cornmeal
2 cups water
1 package dry Chili Seasoning Mix 

In a skillet, brown these ingredients and add to the crock pot mixture. Stir.
1 pound ground turkey, or beef
1 yellow onion, chopped 

Add all of these to the mixture in the crock pot. Stir.
1 can chili con carne
1 can stewed, diced tomatoes
2 cups salsa, medium or hot strength
1 can diced Ortega chiles
1 can yellow corn, drained
1 small can sliced black olives
1 green bell peppers, diced 

Cover. Cook on HIGH for 1 hour, then LOW for 3 hours. Stir every 30 minutes. 

Circle the top with cheddar cheese and continue cooking for 30 minutes.
2 cups shredded cheddar cheese 

Alternate method:
Bake this covered at 350 degrees for one hour. Uncover. Top with cheese, bake more 10 minutes.


~Shared by Mary S., Nashville, TN

2 pounds snapper fillets
1 cup sour cream
1 teaspoon seafood seasoning
1 teaspoon dill weed
1/2 cup onion -- finely minced
1/2 teaspoon pepper
3/4 cup grated Cheddar cheese

Place fillets in a baking dish and sprinkle with dill weed. Mix the sour cream, seafood seasoning, and pepper together and use a rubber scraper to "frost" the mixture over the fillets. Sprinkle with the chopped onion and the grated Cheddar cheese. Bake at 400º degrees until lightly browned and the fish flakes easily with a fork when tested in the center.

Microwave version: Prepare as above, cover and cook in the microwave on high for 8 minutes. Test and continue to cook until the fish flakes easily. Brown in the oven (lightly).

Serves 6.


~Shared by Larry Holmes, Toronto, Canada

1/2 cup buttermilk
2 eggs
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
4 slices egg bread, or French bread, 1 inch thick, crust removed
2 tablespoons butter
2 tablespoons vegetable oil
confectioner’s sugar
syrup or jam

In a small bowl, combine butter milk, eggs, salt and nutmeg until well blended. Pour into shallow dish that will hold bread slices in 1 layer. Place bread slices in dish, pushing down slightly on bread to absorb egg mixture and then turn bread over. Allow to rest at room temperature for 1 to 2 hours.

In large skillet, heat butter and oil until foamy. Cook bread slices over medium heat for 2 to 3 minutes, or until golden brown on each side. Serve sprinkled with confectioner’s sugar and pass the jam or syrup.

Serves 4 for a light breakfast or 2 for a heartier one.


~Shared by Treva, NC

1 & 1/2 cups firmly packed light brown sugar 
2/3 cup half and half 
1/8 tsp. salt 
2 Tbs. butter, melted 
1 &1/2 cup pecan halves

Combine sugar, half and half and salt in a deep 3 quart casserole; mix well. Stir in butter. Microwave on High for 7 to 9-1/2 minutes or until mixture reaches soft ball stage (235 degrees), stirring once. Stir in pecans; cool about 1 minute. Beat by hand until mixture is creamy and begins to thicken, about 3 minutes. Drop by tablespoon on wax paper. Let stand until firm.


~Shared by Marty B., Tell City, IN

3 qts. popped popcorn (about 1/2 c. unpopped)
1 1/2 c. peanuts
1 c. sugar
1/2 c. honey
1/2 c. light corn syrup
1 c. peanut butter
1 ts. vanilla

Combine popcorn and peanuts in a large roasting pan. Keep warm in a 250* oven. Butter the sides of a heavy 1 1/2 quart saucepan. Combine sugar, honey and corn syrup in the pan. Bring mixture to a boil stirring constantly. Boil hard for 2 minutes. Remove from heat. Stir in peanut butter and vanilla. Immediately pour over the popcorn, peanut mixture, stirring to coat well. Cool and break into bite sized pieces.


~Shared by Shirley, WA State

This recipe compiled from Fred Meyer's over 30 years.

In large kettle put: 
2 cups ground cucumber (deseeded)
4 c. sugar
1/3 c. fresh lime juice
2 Tbl. grated lime peel

Bring to a rolling boil. Boil hard 1 minute. Add 1/2 bottle Certo pectin.

Return to a rolling boil and boil 1/2 minute. Skim or add 1 tsp. butter, pour into sterilized 1/2 pt. jars and seal.


~Shared by Treva, NC

4 large eggs, beaten 
1 cup honey 
3/4 cup vegetable oil 
1 cup granulated sugar 
1 & 1/4 cup whole wheat flour 
1 & 1/4 cup all-purpose flour 
1 tablespoon baking powder 
1 teaspoon baking soda 
6 medium Empire or Cortland apples, peeled, cored and diced 
1/4 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
2 tablespoons granulated sugar 
1 medium Empire or Cortland apple, peeled, cored and sliced into 24 thin crescents

Pre-heat oven to 350 F. Grease 24 muffin tins or line them with paper muffin cups. In a large mixing bowl, beat the eggs, honey, oil and 1 cup of sugar. In another bowl, stir together whole wheat flour, all-purpose flour, baking powder and baking soda. Stir the flour mixture and the diced apples into the egg-honey mixture just until mixture moistened and smooth. Do not over- stir. Divide mixture evenly into 24 muffin tins. In a small bowl, stir together cinnamon, nutmeg and 2 tablespoons sugar. Add apple slices and gently toss to coat. Place an apple slice on the top of each muffin. Bake 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Makes 24 muffins.


~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP

1-1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4 -inch dice
2 small leeks, white part only, cut into 1/4 -inch dice
2/3 cup creme fraiche
1 tablespoon sherry vinegar
2 tablespoons minced chives
Salt and freshly ground white pepper

Bring a large saucepan of salted water to a boil. Add the potatoes and cook until barely tender, about 2 minutes. Add the leeks and cook until the potatoes are tender, about 2 to 3 minutes longer. Drain the potatoes and leeks and cool under running water. Drain again and pat thoroughly dry with paper towels. 

In a medium bowl, whisk the creme fraiche with the sherry vinegar and chives and season with salt and white pepper. Fold in the potatoes and leeks and serve. 

To make ahead: The potato salad can be refrigerated for up to 1 day. Bring to room temperature before serving. 

Yield: 6 servings


~Shared by Johnny, LA

Shari Saslaw, Cary, NC, Manly Man Chili Cook-Off

2 pounds chuck steak or buffalo meat, cut into small cubes
1 pound ground chuck
1/4 cup olive oil
2 14 1/2 oz cans of peeled whole tomatoes [hand crushed with juice added]
2 medium chopped yellow onions
4 cloves fresh minced garlic
2 ears of corn, kernels scraped off
or 1 box frozen white corn
2 cans chopped green chiles
1 can of red kidney beans

2 tablespoons molasses
2 tablespoons garlic salt
2 tablespoons chili powder
2 tablespoons brown sugar
1 teaspoon ground cumin

Firewater [can be pureed in a blender or added straight to the pot if you chop the jalapeno & poblano chiles]
1 1/2 cups water
1 cup of gin [Vodka]
1 can poblano chiles in adobo sauce
3 fresh jalapenos
1 tablespoon ground black pepper

Heat a large pot on medium high heat. Add 1/4 cup of olive oil and 1/2 of meat. Brown on all sides remove or push to side, then add remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2 to 3 minutes. Add Firewater and cover. Cook for 1 and 1/2 hours on medium low heat till meat is tender, stirring occasionally. I recommend for thicker Chili add a slurry of masa harina [2 tablespoons of masa harina mixed with 1/4 cup cold water, or 2 tablespoons cornstarch with 1/4 cup cold water], and turn heat up, cook and stir till chili is thickened, a few minutes.


~Shared by Treva, NC

1 pound bulk hot pork sausage 
1/2 pound lean ground beef 
1 can refried beans 
1 teaspoon ground cumin 
1/4 teaspoon garlic powder 
1 package hot roll mix 
1 can crushed Italian tomatoes 
2 cups Monterey jack cheese -- shred 
1 cup cheddar cheese -- shredded 
butter -- melted 
cup guacamole

Heat large skillet over medium heat until hot. Crumble pork sausage and ground beef into skillet. Cook, stirring to separate meat, until no pink remains. Drain off fat. Add beans, cumin, and garlic powder; heat through. Oil two baking sheets. Preheat oven to 400 F. Prepare hot roll mix. Divide dough into 8 pieces. Form each piece into a ball. On lightly floured surface roll each ball into 7 inch circle. Place on prepared baking sheets. Spread 1/2 cup meat mix on 1/2 of each dough circle to within 1/2 inch form edge. Layer each calzone with 2 Tbsp. crushed tomatoes, 1/4 cup Monterey Jack cheese and 2 Tbsp. cheddar. Moisten edges of dough with water and fold over to enclose filling. Press edges firmly together with fork. Brush with melted butter. Cut slit in each calzone to allow steam to escape. Bake 18 to 20 minutes or until golden brown. 

Serve with guacamole, if desired.

Serves 8.
Per Serving (excluding unknown items): 373 Calories; 25g Fat (60.0% calories from fat); 19g Protein; 18g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 546mg Sodium.
Exchanges: 1 Grain (Starch); 2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.


~Shared by Patricia, Charlevoix, MI 

1/2 cup butter
2/3 cup brown sugar packed
2 cups brown sugar packed (not a typo)
4 eggs
2 cups sifted flour
1/4 cup all purpose flour (not a typo)
1 tsp baking powder
1 tsp vanilla
1 6 oz bag chocolate bits
1 cup walnuts chopped coarsely

Cream butter and 2/3 cup brown sugar. Add 2 eggs, 2 cups flour and mix until crumbly. Pat into two 8 inch square baking pans. Beat remaining 2 eggs until light and then beat in the two cups of brown sugar. Mix in the 1/4 cup of flour and baking powder. Add vanilla, chocolate bits and walnuts and spread over butter mixture. Bake at 375 deg for 25 minutes or until golden brown


~Shared by Linda H., Rosharon, TX

Dressing Ingredients:
1/4 cup orange juice 
2 tablespoons honey 
2 tablespoons olive oil 
1 tablespoon Dijon-style mustard 

Salad Ingredients:
1 (8-ounce) bag baby spinach leaves 
1 large (2 1/2 cups) jicama, peeled, cubed 1/2-inch 
12 radishes, sliced 
1/2 cup thinly sliced red onions 
1 cup (4 ounces) pepper Jack cheese, shredded 

Combine all dressing ingredients in small bowl with wire whisk. Cover; refrigerate until serving time. 

Combine all salad ingredients in large serving bowl. Pour dressing over salad; toss until well coated. 

Makes 8 (1 1/4-cup) servings.

Source: The Daily Recipe


~Shared by Treva, NC

Cake Ingredients:
1 cup butter 
3 eggs 
2 & 1/2 cups flour 
1 cup sugar 
1/2 cup pumpkin (canned) 
1/2 cup sour cream 
1 tsp. vanilla 
2 tsp. baking powder

Filling Ingredients:
8 oz cream cheese 
1/3 cup sugar 
1 egg 
1 tsp. cinnamon 
1/2 tsp. baking soda 
1/3 tsp. salt 
1/4 cup canned pumpkin 
1 Tbsp. corn starch 
1/2 tsp. vanilla

Filling Directions:
In mixing bowl, beat ingredients together until smooth. Set aside. Prepare cake batter.

Cake Directions:
Preheat oven to 350 degrees F.

In large mixing bowl, cream butter, sugar and vanilla until light and fluffy add eggs, beat well. Add flour, baking powder, baking soda, cinnamon, and salt. Mix in pumpkin and sour cream. Blend thoroughly until smooth. Pour half of batter into a buttered 9 x 13 inch inch glass baking dish.

Add the filling mix. Spreading batter evenly in the dish. Add remaining batter and lightly swirl into filling. Bake for 50 -55 minutes Allow to cool, cut and serve


~Shared by Jim D., WA State

Serves 4 to 8

1/4 cup kosher salt
1/4 cup sugar
2 tablespoons black peppercorns, coarsely ground
1 tablespoon mustard seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon sweet paprika
2 teaspoons celery salt
2 teaspoons red chile flakes
2 teaspoons dried oregano
1 teaspoon dried thyme
1 1/2 cups apple juice
1 1/2 cups water
1/2 tablespoon fine sea salt
4 slabs back ribs, about 3 pounds each
Special equipment: disposable aluminum turkey roasting pan

1. Make the rub: Combine all the spices in a small bowl. Divide the mixture in half. Put half of the rub in a spice (coffee) grinder or mortar and pestle and grind the spices to a medium consistency. Mix that with the reserved spice rub. (This will make a rub that is easily absorbed by the meat during "rubbing" and still has texture.) Set aside.

2. Make the mop: Mix 1 tablespoon of the dry rub with the apple juice, water, and salt until the salt is dissolved. Set aside.

3. Build a charcoal fire or preheat a gas grill, setting up the grill for indirect heat.

4. Remove the silver skin from the back of the ribs, if desired. Sprinkle the ribs liberally with the spice rub and let sit, covered, for 15 to 20 minutes. Place an aluminum pan on top of the cooking grate.

5. Arrange the ribs on a rib rack. Place the ribs in the aluminum pan on the center of the cooking grate over indirect medium-low heat. Pour 1 cup of the apple juice mop into the drip pan.

6. Grill covered (at about 325°F, if your grill has a thermometer) for 1 1/2 to 2 hours or until the meat is tender and has pulled back from the ends of the rib bones.

7. Leave ribs untended for the first 30 minutes—this means no peeking. Then, using the apple juice mixture, baste or "mop" the ribs every 20 minutes, adding a little more apple juice mop (about 1/4 cup) to the drip pan each time. You will do this twice. When the mop is gone and the juices have accumulated in the drip pan, baste the ribs with the drippings one more time. If the ribs start to burn on the edges, stack them on top of one another in the very center of the foil pan and lower the heat slightly.

8. About 10 minutes before the ribs are done, remove them from the pan and place them on the cooking grate over indirect heat to finish browning and crisp the surface crust. (If your ribs are already crispy and have a caramelized crust on the outside, this last step may not be necessary.)

9. Meanwhile, pour the pan drippings through a fine sieve or fine-mesh strainer into a saucepan and bring to a boil, adding any leftover apple juice mop. Taste and adjust the seasonings.

10. Remove the ribs from the grill and let them rest for 10 minutes before cutting into individual or 2 to 3 rib portions. Serve the ribs with warm drippings on the side.

Source: Adapted from Taming the Flame by Elizabeth Karmel.


~Shared by Aafrin, Pune, India

28 gms = 1 oz 
568 ml = 1 pt 
2.25 lbs = 1 kg

3 oz mustard seed (84gms) 
8 oz Green ginger (224 gms) 
1 pt Malt vinegar (568ml) 
4 oz garlic (112gms) 
2 oz green (hot) chilies (56gms) 
4 lbs tomatoes (2kg) 
1 pt mustard oil, can use cheap olive oil (568ml) 
1 oz turmeric (28 gms) 
3 oz cumin powder (84 gms) 
2 oz chile powder (56 gms) 
1 lb sugar (0.5kg) 
2-3 oz salt (56-84 gms) 

Grind mustard seed to a powder (an old electric coffee grinder is best). Scrape ginger, grate and chop it finely and grind it in vinegar. Cut garlic very finely. Cut green chilies in half lengthwise. Finely chop tomatoes. 

Heat oil till smoky, then cool slightly. Over a low heat, add spices until raw smell disappears. Add tomatoes, rest of vinegar, sugar, salt and cook on a slow heat (simmer) until the oil floats on the top. Cool mixture and bottle. Place plastic wrap or similar over top and screw on lid. 



~Shared by Treva, NC

1 pkg. chocolate almond bark 
1 & 1/2 tsp. mint extract 
1 box Ritz crackers or Ritz Bits 

Melt chocolate almond bark according to package directions. Add mint extract and stir very well. Dip crackers and place on waxed paper to dry.

(another version)

~Shared by Leasa, IA

1 lb lean ground beef
2 onions, sliced
4 green peppers, or a combo of red and green, sliced into rings
1 clove garlic, chopped (jar is fine)
2 T chili powder
1 t salt
1 t pepper
1 - 14.5 oz can chopped tomatoes
3/4 C raw rice

Cook beef, drain. Add onions, peppers, garlic, chili powder, salt and pepper. Cook until veggies begin to get tender, stirring frequently to break up beef. Add tomatoes and rice. Place in buttered 2 quart casserole dish, cover. Bake at 350° for 40 minutes, or until rice is cooked, stirring once or twice.

**During the last 5 minutes, I uncovered and sprinkled grated cheddar on top. Yum!

Serve with beer biscuits - recipe follows.

Source: Chef2Chef


~Shared by Leasa, IA

3 C Bisquick
1 t sugar
1/4 t salt
1 1/2 C room temp beer

Mix all together and spoon into greased muffin cups. Bake 15 minutes at 425°.

Makes 12 biscuits.

Source: busymomsrecipes.com


~Shared by Treva, NC

1 pkg. (1 lb.) creme-filled chocolate sandwich cookies, crushed (about 3 cups)
1/2 cup butter, melted
1/2 gal. peppermint stick, party mint or mint chip ice cream, softened
1 container (12 oz.) frozen whipped topping, thawed
4 oz. unsweetened baking chocolate, chopped
2 cups sugar
1 can (12 oz.) evaporated milk
1/3 cup crushed peppermint candies or candy canes

Mix crushed cookies and melted butter. Press mixture firmly in bottom of ungreased rectangular pan, 13 x 9 x 2 inches. 

Stir together ice cream and 2 cups of the whipped topping; spoon evenly onto chocolate cookie crust. Freeze about 3 hours or until firm.

Meanwhile, melt butter and chocolate in 2-quart saucepan over low heat, stirring constantly. (Substitute 3 cups of prepared hot fudge sauce and omit baking chocolate). Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly! Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours. 

Pour 2 cups of chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. 

Cover and refrigerate remaining sauce. 

Reheat reserved sauce until just warm. 

To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies. 

Makes 15 servings.

(Family favorite)

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

30 oz. frozen hash browns
1 1/2 C. butter
1 pint half & half
1 lb. Velveeta
1 pkg. shredded Cheddar cheese

Melt butter & cheese. Add half & half. Pour mixture over potatoes. Let sit 1 hour at room temp. Bake at 350 for 45-60 minutes in 9x13 baking dish.


~Shared by Mary S., Nashville, TN

9 tablespoons unsalted butter, divided
2/3 cup packed dark brown sugar
2 cans (16 ounces each) apricot halves in light syrup, drained
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
1/3 cup canned almond paste
3 large eggs
1/4 cup milk
2 teaspoons grated lemon peel
1 teaspoon vanilla
1/4 teaspoon almond extract

Preparation Time: Approximately 20 minutes
Cook Time: Approximately 40 minutes

Heat the oven to 350° F. 

Melt 3 tablespoons of butter in an oven-safe 10-inch skillet over medium heat. Add the brown sugar and cook until melted and mixture is smooth and bubbly. Remove the skillet from the heat and arrange the apricots cut-side up on top of the sugar, covering as much of the surface as possible. Set aside. 

Mix the flour, baking powder and salt; set aside. Beat the remaining 6 tablespoons of butter with the granulated sugar and almond paste with an electric mixer until fluffy . Beat in the eggs one at a time until incorporated. Beat in the milk, lemon peel, vanilla, and almond extract. With the mixer on low speed, blend in the dry ingredients. Pour batter over fruit in the skillet. 

Bake for 35 to 40 minutes until the cake is golden brown and springs back when lightly touched. Cool the cake in the pan for 5 minutes. To unmold, run a knife around the edge; place a large plate or platter over the skillet. Holding the plate and skillet tightly together (be careful, the pan and juices are hot), flip them over so the skillet is on top. The cake will fall onto plate; remove the pan. If any of the fruit is stuck to the bottom of the pan lift it carefully with a spatula and place it in the bare spot on the cake. Cover with a platter and invert.

Servings: 10


~Shared by Treva, NC

A marriage of fennel and cranberry-flecked whole-grain rice is a welcome alternative to traditional bread stuffing. Make the day before and reheat in the oven or microwave when ready to serve.

Yields: 11 Cups
Cook Time: 1½ Hours
Total Time: 2 hours

2 tablespoons Private Selection Extra Virgin olive oil 
3 medium carrots, cut into ½-inch dice 
2 medium fennel bulbs, cored and cut into ¼-inch dice 
2 celery stalks, cut into ¼-inch dice 
1 medium onion, chopped 
3 cups long-grain brown rice 
1 can (14 ½ ounces) College Inn chicken broth 
3/4 cup dried cranberries 
1 3/4 teaspoons salt 
½ teaspoon McCormick dried thyme 
¼ teaspoon McCormick coarsely ground black pepper 

1. Preheat oven to 325 degrees F. In 12-inch skillet, heat oil over medium heat until hot. Add carrots, fennel, celery, and onion, and cook 20 minutes or until vegetables are tender and lightly browned, stirring frequently.

2. Stir in rice, chicken broth, cranberries, salt, thyme, pepper, and 4 ¼ cups water. Cover and heat to boiling. Pour rice mixture into 13-by 9-inch glass baking dish; cover with foil and bake 1 hour 15 minutes or until liquid evaporates and rice is tender.


~Shared by Larry Holmes, Toronto, Canada

This is delicious roasted in the oven and served hot, warm or cold. Or barbecue the roast on a spit or over a drip pan in the covered barbecue. Be sure to baste it often

.5 pounds boneless beef rump roast
1 can or bottle beer
3 cloves garlic, crushed
1 onion sliced
1/4 cup vegetable oil
1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon coarse cracked pepper
dark rye or pumpernickel bread
tangy tomato sauce (recipe follows)

Place roast in a heavy plastic bag and set in a bowl. Add beer,. garlic and onion. Close bag tightly around the roast and fasten with twist tie. Marinate in refrigerator for at least 12 hours or overnight, turning 2 or 3 times.

Next day, remove roast from bag and place on rack in roasting pan. Strain marinade. Measure 1/2 cup marinade, blend in oil and reserve for basting.

Combine flour, salt and pepper; rub over roast/ Insert meat thermometer into thickest part of roast. Cook in 325 degree oven for 1 1/2 to 2 hours or until roast registers 140 degrees F (60 degrees C) for rare, 150 F (70 C) for medium or 160 F (75 C) for well done. Baste roast every 10 or 15 minutes with oil-beer marinade.

Let roast stand for 20 to 30 minutes before slicing. Serve on rye brad with Tangy Tomato Sauce spoon over. 

Makes 8 to 10 servings.


~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP

Serves: 8
Ready in: 30-60 minutes

1 1/4 cup chocolate wafer crumbs 
1/3 cup butter or margarine, melted

1/2 cup butter or margarine, softened 
3/4 cup firmly packed brown sugar 
3 eggs 
1 (12 oz.) pkg. semi sweet chocolate morsels, melted 
2 teaspoons instant coffee granules 
1 teaspoon vanilla extract 
1/2 cup all purpose flour 
1 cup coarsely chopped pecans

Sweetened whipped cream 
Chocolate syrup
***Garnishes: *** 
maraschino cherries with stems 
mint sprigs

Combine chocolate crumbs and 1/3 cup melted butter; firmly press mixture on bottom and sides of a 9 inch tart pan or pie plate. Bake at 350 degrees for 6 to 8 minutes. Cream 1/2 cup butter; gradually add brown sugar, beat at medium speed of electric mixer until blended. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate and next 4 ingredients. Pour mixture into prepared crust. Bake at 375 degrees for 25 minutes; cool completely on a wire rack. Before serving, pipe sweetened whipped cream on top of each serving and drizzle with chocolate syrup. Garnish, if desired.


~Shared by Treva, NC

1 bag (12 oz.) Nestle semi sweet chocolate chips
1 can Condensed sweetened milk
1 t vanilla (or any flavoring of your choice)

Put chips in microwave safe dish. Nuke on high for 30-45 seconds, or until melted. The chips may still look like they are not melted, but you need to stir until they are all melted. Do not over melt. Stir in sweetened condensed milk and flavoring. Stir until well blended. Place in fridge until firm, about 3 hours. Remove teaspoon amount and roll into ball. After rolling into ball, roll in powdered sugar, sprinkles, nuts, etc. Use your imagination. I place them in the miniature muffin cups. Place in plastic containers with firm fitting lids. Must be refrigerated.


~Shared by Johnny, LA

1 cup milk
1 egg, beaten
4 Tablespoons melted butter
4 Tablespoons water
1/2 box instant vanilla pudding (3.4 oz. box)
4 cups bread flour
1 Tablespoon sugar
1/2 teaspoon salt
2 1/2 teaspoons bread machine yeast

1/2 cup butter, softened
1 cup brown sugar
2 teaspoons cinnamon
1/4 cup chopped Texas pecans
1/4 cup raisins (optional)

4 ounces cream cheese, room temperature
1/4 cup butter, softened
1 1/2 cup powdered sugar
1/2 teaspoon vanilla
1 1/2 teaspoons milk
3 Tablespoons real maple syrup

Place all ingredients in your machine in order recommended by your machines manufacturer. Place the pan in your machine. Select the dough cycle and press start. When cycle is finished, remove the dough, knead enough to punch down and roll to 17X10. Combine the first three filling ingredients (butter, brown sugar, cinnamon) and mix well. Heat in the microwave for 10 seconds to make it spread able. Spread over rolled out dough with rubber spatula. Get as close to the edges as possible. Sprinkle pecans or raisins over dough. Starting with the widest end, roll the dough into tight log. Cut into 12-1" slices. Place in a lightly greased baking dish with sides. Put in warm draft free place and allow them to raise until double (I turn my oven on warm and place them inside. When the temperature light goes off, turn off the oven. I let them rise 20-30 minutes this way. Take out to heat oven to baking temperature.) Bake at 350 degrees for 15-20 minutes. When the rolls are done, top with frosting of your choice. Note: for a real treat - replace the raisins in the filling with chopped dried cherries, blueberries or strawberries. When doing the frosting, add 1 or 2 Tablespoons of matching fruit jam.

Yield: a full 9X13 pan.


~Shared by Patricia, Charlevoix, MI 

2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
1 cup mayonnaise (do not substitute with reduced fat or fat free)
1 cup chopped turkey pepperoni
1 4-ounce can mushroom stems and pieces, drained and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
1 6-ounce can ripe olives, drained and chopped
1 cup chopped stuffed olives
Crackers, bread sticks or French bread

In a large bowl, combine the first nine ingredients. Transfer to an 11x7x2-inch baking dish which has been sprayed with cooking spray. Bake uncovered at 350 degrees for 25 to 30 minutes or until edges are bubbly and lightly browned.

Serve with crackers, bread sticks and/or French bread.


~Shared by Treva, NC

1 cup powdered sugar 
1/2 cup creamy peanut butter 
3 Tbsp. butter or margarine-softened 
1 pound Dipping Chocolate or powdered sugar

In a mixing bowl stir together powdered sugar, creamy peanut butter, and butter till well combined. Shape candy into 1-inch balls; place the balls on a baking sheet lined with wax paper. Let the balls stand about 20 minutes or til dry. Melt the dipping chocolate, dip the balls and let stand to dry or roll in powdered sugar. Store tightly covered in a cool, dry place.


~Shared by Linda H., Rosharon, TX

Makes: 12 servings 

Lois Ann Groves Bake-Off® Contest 27, 1976

½ cup butter (do not use margarine)
½ cup chopped nuts
¾ cup firmly packed brown sugar
1 tablespoon water
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls 

Heat oven to 350°F. Melt butter in small saucepan. Coat bottom and sides of 12-cup fluted tube cake pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly. 

Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices. 

Bake at 350°F. for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Serve warm.


~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP

½ cup mayonnaise
½ cup Thousand Island dressing
16 ounces sauerkraut, rinsed and squeezed dry
8 ounces shredded corned beef
16 ounces shredded Swiss cheese

Preheat oven to 350F.

In a small bowl, combine mayonnaise and dressing.

Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.

Bake for 20 to 25 minutes.

Caramel-Pecan Pie

~Shared by Treva, NC

Prep: 20 min., 
Bake: 38 min., 
Cook: 7 min. 

1/2 (15-ounce) package refrigerated piecrusts
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped pecans, toasted

Chocolate-Dipped Pecans (optional)

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack. 

Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust. Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.

Source: Southern Living

Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Heart Healthy


~Shared by Treva, NC

Skinless chicken is the basis of this delicious stew with cornmeal dumplings made with low-fat milk. 

For the stew:
1 lb skinless, boneless chicken meat, cut into 1-inch cubes
1/2 Cup onion, coarsely chopped 
1 medium carrot, peeled and thinly sliced
1 stalk celery, thinly sliced
1/4 tsp salt
to taste black pepper
1 pinch ground cloves
1 bay leaf
3 Cup water
1 tsp cornstarch
1 tsp dried basil
1 package (10 oz) frozen peas 

For the cornmeal dumplings
1 Cup yellow cornmeal
3/4 Cup sifted all-purpose flour
2 tsp baking powder 
1/2 tsp salt 
1 Cup low-fat (1%) milk
Tbsp vegetable oil 

For the stew: Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water in a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook about 1/2 hour or until chicken is tender. Remove chicken and vegetables from broth. Strain broth.Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid. Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid. Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened. Add basil, peas, and reserved vegetables to sauce; stir to combine. Add chicken and heat slowly to boiling while preparing cornmeal dumplings. 

For the dumplings: Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl. Mix together milk and oil. Add milk mixture all at once to dry ingredients; stir just enough to moisten flour and evenly distribute liquid. Dough will be soft. Drop by full tablespoons on top of braised meat or stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering and steam about 20 minutes. 

Yield: 6 servings -- Serving size: 1 & 1/4 cup stew with 2 dumplings 

Each serving provides: Calories: 307, Total fat: 5 g, Saturated fat: 1 g, Cholesterol: 43 mg, Sodium: 471 mg.


~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP

1 1/3 cup eggs at room temperature
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
dry sugar substitute equal to 1/2 c sugar
1 tsp vanilla extract
1 tsp chocolate flavoring (optional)
3 tbs vegetable oil
2 tbs powdered sugar
*Chocolate flavoring is optional

Place eggs and sugar in a mixer bowl and mix at high speed, using a whip, until mixture holds a crease when you remove the whip. Stir flour, cocoa, baking powder, salt and dry sugar substitute together to blend well. Add flour mixture slowly to egg mixture while whipping at slow speed. When the flour is almost absorbed, slowly pour flavorings and oil into mixture, beating at slow speed. Pour batter into a 9 x 13-inch cake pan that has been sprayed with pan spray or greased with margarine, lined with wax paper (which should hang over the pan a little), and then greased again.

Bake at 350 degrees for 25 to 30 minutes, or until cake springs back when touched in the center. Turn cake out onto a wire rack immediately, removing the wax paper right away if you have used it. Sprinkle with powdered sugar. Cool to room temperature. Cut three by four. 

Makes 12 Servings.
Dietary Exchanges:
1 Starch and 1 Fat; or 1 Carbohydrate choice
Sugar Per Serving: 2 tsp or 8 grams
Low-Cholesterol Diets: Recipe is not suitable.
Low-Sodium Diets: Omit Salt.
Nutrients Per Serving:
128 Calories
6 g Fat
4 g Protein
15 g Carbohydrate
145 mg Sodium
114 mg Cholesterol


~Shared by Treva, NC

This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce. 

Nonstick cooking spray as needed 
4 medium chicken breast halves, skinned, boned, and cut into 1" strips* 
1 can (14 oz.) tomatoes, cut up** 
1 cup low-sodium chili sauce 
1-1/2 cups green peppers, chopped (1 large) 
1/2 cup celery, chopped 
1/4 cup onion, chopped 
2 cloves minced garlic 
1 tablespoon fresh basil or 1 teaspoon dried 
1 tablespoon fresh parsley or 1 teaspoon dried 
1/4 teaspoon crushed red pepper 
1/4 teaspoon salt 

1.Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. 

2.Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat. 

3.Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. 

4.Serve over hot cooked rice or whole wheat pasta. 

* You can substitute 1 lb. Boneless, skinless, chicken breast, cut into 1-inch strips. 

** To cut back on sodium, try low sodium canned tomatoes. 

Yield: 4 servings--Serving Size: 1-1/2 cup.
Serving Size: 1 serving
Amount Per Serving 
Calories 255.4 
Total Fat 4.5 G 
Saturated Fat 1.5 G 
Polyunsaturated Fat 0.8 G 
Monounsaturated Fat 1.4 G 
Cholesterol 77.0 mg 
Sodium 652.4 mg 
Potassium 876.6 mg 
Total Carbohydrate 20.7 G 
Dietary Fiber 4.3 G 
Sugars 1.1 G

Source: SparkPeople Recipes

Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Diabetic Choices


~Shared by Mary S., Nashville, TN

Yield: Makes 1 Tenderloin (4 Servings)
Serving Size: about 3-1/2 ounces sliced tenderloin


- 1 whole pork tenderloin (1 pound)
- 1 tablespoon grainy Dijon mustard
- 1 tablespoon chopped fresh rosemary,
or 1 teaspoon dried rosemary
- 1 tablespoon chopped fresh oregano,
or 1 teaspoon dried oregano
- 1 tablespoon chopped fresh sage,
or 1 teaspoon dried sage
- 1 tablespoon chopped fresh thyme,
or 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground pepper


Preheat the oven to 450 degrees F.

Prepare a shallow roasting pan and rack with non-stick pan spray.

Brush the tenderloin with the mustard. Combine the herbs; pat them evenly onto the tenderloin and sprinkle with pepper.

Place the pork on the rack in the roasting pan, set it in the oven, and immediately reduce the oven temperature to 350 degrees F. Roast until a meat thermometer inserted in the thickest part of the tenderloin registers 145 degrees F., about 25 minutes (depending on the size of the tenderloin).

Remove the pork from the oven and let rest 5 minutes. Carve in 1/2-inch slices and serve with the pan juices.

Nutritional Information Per Serving:
Calories: 141, Fat: 4 g, Cholesterol: 66 mg, Sodium: 96 mg, Carbohydrate: 0 g, Dietary Fiber: 0 g, Protein: 24 g
Diabetic Exchanges: 4 Very Lean Meat

Source: The New Family Cookbook for People with Diabetes


~Shared by Mary S., Nashville, TN

Yield: 4 servings


- 1 tablespoon olive oil
- 2 cloves garlic, crushed (used to flavor pan)
- 1 cup sliced mushrooms
- 1/2 pound cooked turkey breast, cubed
- 1 cup sliced roasted red peppers from jar
- 1/2 cup sliced green onions
- 1 cup frozen cut green beans, thawed
- 1 (15.5 ounce) can cannellini or navy beans, drained and rinsed
- 2 tablespoons red wine vinegar
- 2 tablespoons prepared pesto
- 1 small head romaine lettuce, torn into small pieces


In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard. 

Add mushrooms and saute 2-3 minutes. Add turkey and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.

Nutritional Information Per Serving (1-3/4 cups)
Calories: 256, Fat: 8 g, Cholesterol: 26 mg, Carbohydrate: 28 g, Dietary Fiber: 8 g, Sugars: 6 g, Protein: 21 g
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat

Source: "Express Lane Diabetic Cooking" by Robyn Webb


~Shared by Mary S., Nashville, TN

Yield: 6 servings


- 2 teaspoons chicken broth
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, minced
- 1 teaspoon fresh minced oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder or 1/2 teaspoon cayenne pepper
- 1 medium red pepper, chopped
- 1 medium carrot, coarsely chopped
- 3 cups cooked black beans (from scratch; or canned, rinsed, and drained)
- 1-1/2 cups fat-free, reduced-sodium chicken broth
- 1/2 cup dry red wine
- Salt and pepper to taste


In a large stockpot, over medium-high heat, heat the 2 teaspoons chicken broth and 1 teaspoon oil. Add the garlic and onions and saute for 3 minutes. Add the oregano, cumin, and chili powder and stir for another minute. Add the red pepper and carrot and saute for 2 minutes. 

Puree 1-1/2 cups of the black beans in a blender or food processor. Add the pureed beans to the pot. Add the remaining 1-1/2 cups of the whole beans, chicken broth, and red wine. Simmer and let cook for 1 hour. Season with salt and pepper.

Nutritional Information Per Serving (1 cup):
Calories: 149, Fat: 1 g, Cholesterol: 0 mg, Sodium: 134 mg, Carbohydrate: 26 g, Dietary Fiber: 9 g, Sugars: 5 g, Protein: 9 g
Diabetic Exchanges: 1-1/2 Starch, 1 Very Lean Meat

Source: "The Diabetes Food and Nutrition Bible" by Hope Warshaw

Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

For Two


~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP

2 cups torn salad greens 
1 navel orange, peeled and sectioned 
1 large ripe avocado, peeled and sliced 
1 small onion, chopped 

1/4 cup vegetable oil 
2 tablespoons orange juice 
1 tablespoon lemon juice 
1 tablespoon sugar 
1/2 teaspoon grated orange peel 
1/8 teaspoon salt 
1/8 teaspoon celery seed 

On two salad plates, arrange greens, orange, avocado and onion. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salads. Serve immediately.

Yield: 2 servings.


~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP

1/2 pound ground beef
3 cups water
1 cup tomato juice
1/4 cup shredded carrots
1 cup diced potatoes
1/4 cup chopped celery
2 tablespoons uncooked rice
1 medium onion, chopped
1 teaspoon salt

Brown beef in skillet, chopping into bite size pieces as it browns. Drain and add to 3 cups boiling water in sauce pan. Add remaining ingredients and simmer for approximately 30 minutes or until the vegetables are tender.


~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP

1 lb pork 
1 yellow onion 
2 green peppers 
2 tablespoons olive oil 
1 tablespoon lemon juice 
1/2 tablespoon soy sauce 
1/2 teaspoon oregano 
salt and pepper 

Cut pork into 1/2 inch cubes. 

Cut Onion and Pepper into 1 inch squares. 

Marinate meat and vegetables in remaining ingredients for about 2 hours. 

Alternate meat and vegetables on skewers. 

Broil until lightly browned, about 16 minutes. 

Serves 2

Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Publisher's Choice


Servings: 4

4 boneless, skinless, chicken breast halves 
2 teaspoons olive oil 
6 tablespoons white wine 
1/4 cup fresh lemon juice 
2 teaspoons crushed dried tarragon 
2 teaspoons crushed dried basil 
1 teaspoon hot red pepper flakes 

Position a rack at the center of the oven and preheat to 350 degrees F. 

Pat the chicken dry using paper towels. Place the chicken between a double thickness of waxed paper and using a kitchen mallet, pound to a thickness of 1/4 inch. Brush each chicken breast lightly with olive oil. Place the chicken into a shallow baking pan in a single layer. 

In a small bowl, combine the wine, lemon juice, tarragon, basil, and red pepper flakes and pour this mixture over the chicken. 

Turn several times to coat, cover and bake until the chicken is fork tender cooked through, 25 to 30 minutes. Remove from the oven and serve hot.

Source: 2001 Chicken Recipes by Gregg R. Gillespie


The perfect creamy, cheesy, and crunchy breakfast casserole to satisfy your morning hunger.

1 1/2 lb hash browns; frozen 
1 lb bacon or sausage 
3 eggs 
2 oz Velveeta 
2 oz cheddar; shredded 
1 can cream of potato soup 
salt and pepper

Cook the hash browns with the onion till crisp. Fry the meat. Mix in a 13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper. Bake at 350 for 30 to 50 minutes.

Source: Recipe 4 Living 


10 servings 

1/2 teaspoon garlic powder 
1 cup shredded Cheddar cheese 
1 12 oz. can Pillsbury Hungry Jack Golden Layers Buttermilk Biscuits 

Heat oven to 400°. Line 8-inch round cake pan with foil. Generously spray foil-lined pan with cooking spray. In small bowl, combine cheese and garlic powder; mix well. Separate dough into 10 biscuits. Cut each biscuit into quarters. Layer half the biscuits in greased pan. Sprinkle with half the cheese. Repeat layers. Bake at 400° for 20 to 26 minutes. Lift biscuits from pan using foil. Cool 5 minutes. Carefully remove foil from biscuits. Place on serving plate. Serve warm.


1 lb ground beef 
1 egg 
1/4 cup bread crumbs 
1/8 tsp ground black pepper 
1/2 tsp each seasoned salt, onion powder, garlic powder 
1 tsp Worcestershire® sauce 
1 tbsp each vegetable oil, cooking sherry 
1 cup each thinly sliced onion, beef broth
2 tbsp all-purpose flour 
1/2 tsp extra seasoned salt 

In a large bowl, mix ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder and Worcestershire sauce. Form into 8 even balls, and flatten into patties. Heat oil in a large skillet over medium heat. Fry patties and onion in oil until patties are nicely browned, about 4 minutes per side. Remove beef patties to a plate, and keep warm. Sprinkle flour over onions and drippings in skillet. Stir in flour with a fork, scraping bits of beef off of bottom as you stir. Gradually mix in beef broth and sherry. Season to taste with seasoned salt. Simmer and stir over medium-low heat about 5 minutes until gravy thickens. Turn heat to low, return patties to gravy, cover, and simmer another 15 minutes.


1 (9-inch) pie shell, unbaked 
1/2 cup brown sugar 
2 Tbs. cake flour 
1-1/4 cups light corn syrup 
3 Tbs. butter 
1/4 tsp. salt 
3 eggs 
1 tsp. vanilla extract 
1/2 tsp. almond extract 
1-1/2 cups sliced almonds 

Heat oven to 350. Mix brown sugar and flour in a saucepan. Add corn syrup, butter and salt and warm over low heat just until butter melts. Beat eggs with vanilla and almond extracts. Add to sugar mixture and stir. Turn into unbaked 9-inch pie shell. Sprinkle well with almonds. Bake 35-50 minutes.


4 lbs. chicken wings, disjoint into 2 pieces, discard tips 
2/3 cup soy sauce 
2/3 cup water 
4 Tbs. brown sugar 
1/4 cup honey 
1 Tbs. dry sherry 
1 tsp. crushed ginger 
1 clove garlic, crushed 

Put all ingredients in a large electric skillet, bring to a boil. Reduce heat, cover, simmer 20 minutes. Remove cover and increase heat, continue cooking another 20 minutes or until sauce thickens into a rich brown glaze. Toss and stir to coat each wing with sauce as it thickens. Serve hot or cold.

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Information & Credits

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.

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