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Publisher's Desk Ramblings Did You Know? Monthly Theme Reader Support Birthday Babies Discussion Forum Crazy Corner Recipe Favorites Heart Healthy For Two Publisher's Choice
Good morning and welcome to the Friday issue of A to Z Recipes newsletter. It has been a busy week here and we've had some great issues posted. Yes, I can say that because just about everything in them comes from you, the reader! I was on the phone talking to a reader a few days ago and he said something that made me feel really good and I will share it with you. He said that he has watched this publication from almost its inception. Throughout all the changes he feels we have become better and better; a quality publication. I take only a small amount of credit for that (blush) as what you see before you in this and every issue is many, many people's work, combined, to produce a quality publication. I thank each of you for your support. And though not all of you go there, the QT Discussion Forum is a wonderful way to meet people and find goodies (recipes, links, humor) that are not posted here. I hope you will become a participant there (or just look, no registering, nada. Just visit!). Speaking of support... today is the last day for submitting your recipes for the current theme of 30 Minutes or Less! I have quite a few recipes but the majority of them are from only a handful of readers. I hope you will consider sharing a recipe with us. You'll find a description and special email link in the Monthly Theme section of this issue. The theme issue will be posted on Sunday, August 7th. I will announce the next theme topic on Monday. I hope you have a great weekend. The temperatures are so high for most of us, so drink plenty of fluids and take precautions against the heat. We'll see you here again on Sunday, God willing. Help make us NUMBER ONE ! 
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Help make us NUMBER ONE ! I'm Fine - How Are You? Shared by Elaine, MO There's nothing the matter with me, I'm just as healthy as can be, I have arthritis in both knees, And when I talk, I talk with a wheeze. My pulse is weak, my blood is thin, But I'm awfully well for the shape I'm in. All my teeth have had to come out, And my diet I hate to think about. I'm overweight and I can't get thin, But I'm awfully well for the shape I'm in. And arch supports I need for my feet. Or I wouldn't be able to go out in the street. Sleep is denied me night after night, But every morning I find I'm all right. My memory's failing, my head's in a spin. But I'm awfully well for the shape I'm in. Old age is golden I've heard it said, But sometimes I wonder, as I go to bed. With my ears in a drawer, my teeth in a cup, And my glasses on a shelf, until I get up. And when sleep dims my eyes, I say to myself, Is there anything else I should lay on the shelf? The reason I know my Youth has been spent, Is my get-up-and-go has got-up-and-went! But really I don't mind, when I think with a grin, Of all the places my get-up has been. I get up each morning and dust off my wits, Pick up the paper and read the obits. If my name is missing, I'm therefore not dead, So I eat a good breakfast and jump back into bed. The moral of this as the tale unfolds, Is that for you and me, who are growing old. It is better to say "I'm fine" with a grin, Than to let people know the shape we are in. I'M FINE!! HOW ARE YOU?
Help make us NUMBER ONE ! FRESH HERB TIPS Shared by Larry Holmes, Ontario, Canada Chop, tear or snip just before using. Wash and dry in a salad spinner just before using. Refrigerate soft-stemmed herbs – such as parsley, cilantro, basil and dill – in a glad jar with a bit of water. Cover with a plastic bag held in place by an elastic band. To use fresh herbs in hot dishes, add at the end. For cold foods, add early to infuse with flavor. When herbs run riot in your garden, take a handful of sprigs and lightly bruise to release their fragrance. Stuff in a sterilized jar of white wine vinegar and let sit for at least a week before using. Chop parsley in a food processor and freeze in a plastic storage container or thick freezer bags. Flake off a bit as needed. While mint is lovely with fruit desserts, try basil and rosemary for a refreshing change. Source: Toronto Star, July 20, 2005
Help make us NUMBER ONE ! 30 Minutes Or Less! Here's the scoop on the current theme: What we're aiming for this month is recipes that require 30 minutes or less to prepare, start to finish. But, let's not limit this to entrees only! Since most of us would like to spend less time in the kitchen during the high summer heat, please send in any tasty recipes that may be prepared quickly. It would be great if this was an entire meal, but any good and quick recipes will fit in perfectly with this month's theme. How about some yummy one-pot meals, or delish desserts? Send us those family keepers for 30 Minutes Or Less! recipes for all to share here at A to Z Recipes. Make sure to drop by the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less! A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules are: As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for 30 Minutes Or Less! has a deadline of July 29, 2005, and will be posted on August 7, 2005. Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less! As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !  A Fish Story Shared by Pam, OH A game warden finds a man at a popular trout fishing spot with two dozen trout swimming in a bucket. "That's way over the limit," he says. "You're under arrest." "But officer, please," the man says, "these are my pet fish from home. I just bring them down here to let them swim free once a week. When I whistle, they all come back and get into the bucket to go home." "I don't believe it," says the warden. "Show me." The man promptly dumps the trout into the stream and gazes after them as they swim away. After a minute, the warden says, "OK, how long?" "How long what?" says the man. "How long till you call the fish back?" "What fish?" KITCHEN TECHNICAL EQUIVALENTS Shared by Ann, FL Ratio of an Igloo's Circumference to its Diameter: Eskimo Pi 2000 Pounds of Chinese Soup: Won Ton 1 Millionth of a Mouthwash: 1 microscope Time Between Slipping On a Peel and Smacking the Pavement: 1 Bananosecond Weight an Evangelist (Graham) Carries with God: 1 billigram 365 Days of Drinking Low-Calorie Beer Because It's Less Filling: 1 Lite Year Half of a Human Large Intestine: 1 Semicolon 453.6 Graham Crackers: 1 Pound Cake 1 Kilogram of Falling Figs: 1 Fig Newton 1 Millionth of a Fish: 1 Microfiche Hillbilly Birth Shared by Mary Jane, Stockton, CA Deep in the back woods of Arkansas, a hillbilly's wife went into labor in the middle of the night, and the doctor was called out to assist in the delivery. Since there was no electricity, the doctor handed the father-to-be a lantern and said, "Here. You hold this high so I can see what I am doing!." Soon, a baby boy was brought into the world. "Whoa there", said the doctor, "Don't be in such a rush to put that lantern down I think here's another one coming." Sure enough, within minutes he had delivered a baby girl. "Hold that lantern up, don't set it down there's another one!" Said the doctor. Within a few minutes he had delivered a third baby. "No, don't be in a hurry to put down that lantern, it seems there's yet another one coming!" cried the doctor. The redneck scratched his head in bewilderment, and asked the doctor, "You reckon it might be the light that's attractin' 'em?"
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 ! PISTACHIO CREAM PIE ~Submitted by Marissa, MI Made this last night...very easy...very good!! 1 (3.4 oz) pkg pistachio instant pudding and pie filling mix 3/4 cup milk 1 cup sour cream 2 cups heavy whipping cream, whipped and sweetened with 2 - 4 tbsp. sugar (1 used 4) 1 (6 oz) prepared graham cracker crumb crust 2 Tbsp. shelled, pistachio nuts, crushed Combine pudding mix and milk in medium bowl, stir with wire whisk until thickened Stir in sour cream. Gently stir in 1 cup whipped cream. Spoon pistachio mixture into crumb crust. Spread remaining whipped cream over pistachio filling. Sprinkle with chopped nuts. Refrigerate until set (1 hour or overnight). Hope you enjoy!! Marissa LEMON ROSEMARY CHICKEN ~Submitted by Brenda, AL 1 whole chicken 4 or 5 lemons (I like a lot so I used 5) Fresh rosemary (my daughter in law used dried) 1 stick butter 3 or 4 tablespoons olive oil Wash chicken and pat dry. Stuff cavity with sliced lemons, 4 tablespoons butter, and some rosemary (use your own judgment. I just stuffed it with as much of each I could get in there. Place in baking pan and sprinkle olive oil over top. Put more rosemary, lemons and butter around on top and in pan around chicken. Bake at 350 covered with foil until done probably 1 hour. Remove foil and put back in oven to brown. Let set 5 minutes before cutting. BURGUNDY POT ROAST ~Submitted by Larry Holmes, Ontario, Canada 1 4-pound top or bottom round beef roast 1 10 ¾-ounce can condensed cream of mushroom soup, undiluted 1 cup red wine, such as Burgundy 1 cup finely chopped, peeled onion 1 tablespoon finely chopped parsley 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon minced, peeled garlic 10 medium-sized new potatoes, peeled 6 medium-sized carrots, peeled and cut into 2-inch pieces cherry tomatoes and parsley Heat oven to 360°F. Put meat in a Dutch oven or small roasting pan. In a small bowl stir soup and wine together until smooth; pour over meat. Add onion, parsley, salt, pepper and garlic.. Cover and bake 1 hour. Baste meat with wine-soup mixtu5re. Reduce heat to 325°F. Bake 1 hour more. Add potatoes and carrots. Bake 45 minutes until vegetables are tender. Arrange on platter. Garnish with tomatoes and parsley. Serve gravy separately. Makes 8 to 10 servings. BLUE CHEESE DIP ~Submitted by Barbara, Chula Vista, CA 2/3 cup cottage cheese 1/2 cup plain yogurt 1 (4 ounce) package blue cheese, crumbled 1/8 teaspoon seasoning salt Dash of red pepper Paprika Combine first 5 ingredients in container of electric blender; process until smooth. Sprinkle with paprika. Serve with fresh vegetables. Yield: 1 1/2 cups WHITE RUSSIAN BROWNIES ~Submitted by Jean, Syracuse, NY 2 pkg. (8 oz. each) of cream cheese softened 3 eggs 1 1/2 cups sugar 1 1/4 cups flour 6 tablespoons butter 1/2 cup unsweetened cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup Kahlua 1/4 cup Vodka Cream together cream cheese, 1 egg, 1/4 cup sugar, Vodka, 2 Tbsp flour and 2 Tbsp soft butter, set aside. In a separate bowl sift remaining flour, sugar, cocoa, salt, baking powder. Stir in remaining butter and 1/2 cup Kahlua, add 1 egg at a time and mix well. Pour half cocoa mixture in a buttered and lightly floured 9" baking pan. Add cream cheese mixture and cut lightly with a knife, then add remaining cocoa mixture. Bake at 325F for about 30 minutes. When cool brush with 1/4 cup of remaining Kahlua. INDIAN MUTTON CURRY ~Submitted by Angelique, TX Ingredients: 2 Tbsp butter or margarine 1 pound mutton or beef, trimmed and cubed 1 onion, sliced 2 potato, cut in 1-inch cubes 1 carrot, peeled and sliced 1 cup cauliflower florets 1 cup eggplant, cut in 1-inch cubes 3 cloves garlic, minced 2 fresh green chiles 2 Tbsp ground coriander 1 Tbsp chili powder 1 tsp ground cumin 1 tsp ground ginger 1 tsp turmeric 1 tsp curry powder or to taste 1Tbsp mustard seed 1/2 cup white vinegar 3/4 cup coconut cream, diluted to 1-1/2 cups Instructions: To moderately hot butter in large skillet or wok, add onions, garlic, chilies, mustard seeds, curry powder, coriander powder, chili powder, cumin powder, turmeric powder, and ginger. Stir constantly, then lower heat. Add beef and vegetables. Sauté until beef is browned , then add diluted coconut milk and vinegar. Simmer on very low heat until meat is nearly tender. When vegetables and meat are tender, add rice flour mixed with a little water and salt. Add more water if necessary. Serving Ideas : Serve over hot cooked rice with plain yogurt. Yield: 6 servings Per serving: 271 Calories; 17g Fat (55% calories from fat); 13g Protein; 20g Carbohydrate; 32mg Cholesterol; 182mg Sodium Source: International Curry Cooking by N. Maheswari Devi (Eastern Universities Press)
Help make us NUMBER ONE ! GOURMET SPINACH SALAD ~Submitted by Jean, Syracuse, NY 2 teaspoons lemon juice, fresh 1 teaspoon olive oil 2 tablespoons white wine vinegar 4 cups of spinach leaves 2 large tomatoes, chopped 1/4 cup goat cheese, crumbled 1 tablespoon pine nuts, toasted Salt & pepper to taste 1. Whisk lemon juice, oil and vinegar together. Add salt & pepper to taste. 2. In a large bowl toss spinach leaves with dressing. 3. Add the tomatoes and goat cheese, mix gently to flavor entire salad. 4. Sprinkle pine nuts over entire surface of salad. Approximate Nutritional Breakdown: Servings (4) Fat 3.9g, Calories 79, Protein 8g, Carb 7g, Cholesterol 15mg, Sodium 87mg *Note: A non-fat salad dressing can be used in place of the oil and vinegar to lower the fat and calories in this recipe.
Help make us NUMBER ONE ! RICOTTA, CHIVE AND PROSCIUTTO OMELETTE ~Submitted by Robyn, Auckland, New Zealand Serves 2 1 tablespoon cream 70g ricotta, crumbled 1 tablespoon chopped chives sea salt and cracked black pepper 20g butter ¼ cup sour cream 50g baby spinach leaves 100g sliced prosciutto 2 eggs, separated Whisk the egg whites until stiff peaks form, fold in the yolks, cream, ricotta, chives, salt and pepper. Heat a medium non-stick frying pan over medium heat. Add the butter and place lightly greased egg rings in the pan. Pour the egg mixture into the rings and cook for 3 minutes each side or until the egg is puffed and golden. To serve, place omelette on a plate and top with the sour cream, spinach and prosciutto.
Help make us NUMBER ONE !  BUTTERY APPLE LOAF CAKE Serves 8 Active time: 25 mins Total: 1 3/4 hour Planning Tip: Can be made up to 1 day ahead. Store, covered, at room temperature. Melting the butter for the streusel makes a crunchier topping. STREUSEL: 1 cup all-purpose flour 1/2 cup packed light-brown sugar 1 stick (1/2 cup) butter, melted 2 tsp ground cinnamon CAKE: 2 cups all-purpose flour 3/4 cup granulated sugar 2 tsp baking powder 1/2 tsp salt 2 large eggs 1 stick (1/2 cup) butter, melted 1/2 cup 1% lowfat milk 2 medium Granny Smith apples, peeled, halved, cored and cut into 1/2-in dice 1. Heat oven to 350F. Coat a 9x5x3-in pan with non-stick spray. 2. Streusel: Stir ingredients in a medium bowl with a fork until crumbly. Set aside. 3. Cake: Stir flour, sugar, baking powder and salt in a large bowl until blended. 4. Beat eggs in a medium bowl with a fork just to blend. Stir in butter and milk to combine. Add to flour mixture and fold with a rubber spatula just until dry ingredients are moistened. Spoon half the batter into prepared pan; spread to cover bottom. Sprinkle with 1/2 the apples and 1/2 the streusel. Spoon on remaining batter, spreading to cover. Sprinkle with 1/2 the streusel, the remaining apples and then the remaining streusel. 5. Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife around sides; invert cake onto rack. Turn streusel side up and let cool completely. Per serving: 545 cal; 7g pro; 74g car; 2g fib; 25g fat (15g sat fat); 116mg chol; 531 mg sod Source: Womans Day
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