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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
 We have a birthday baby! Yes, Elizabeth S. from Milwaukee, Wisconsin will be celebrating her special day tomorrow. I had so much fun researching books and materials for this issue. It seems no matter where I looked, I was flooded with memories of my childhood. My mother and grandmother are from Texas, but they and their Czech ancestors lived in farming areas. Before she moved to Galveston as a teen, my mother picked cotton and tended farm animals. Her cooking style, like her own mother, exemplifies the basic, earthy farm life. Fresh ingredients from their own crops, meats and dairy products readily available from the farm, making for a taste that is so similar to the native Wisconsin style of cooking. Elizabeth may very well be a "city slicker" in Milwaukee, but I'll bet the recipes and jokes strike a chord with her. Maybe to the tune of "Happy Birthday, to you!" Please drop by the A to Z Discussion Forum to send Elizabeth a personal wish. Join us here Wednesday for another treat-filled issue from Linda in Michigan. Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! Be Free Shared by Pat, Auburn, WA If you are quick to take offense, then you will be under the control of those who find you offensive. If you are easily angered, then your actions will be dictated by those who anger you. If you are obsessed by what other people think, then you will be imprisoned by their thoughts. If you yearn for easy answers and quick solutions, then you'll fall prey to people who offer you nothing but promises. If you find the truth too difficult to bear, then you will be enslaved to those who tell you what you want to hear. When you have the courage to think for yourself, the strength to accept what is, the commitment and discipline to make a difference, then you are free. You are free to live with purpose, joy, and fulfillment. Let your life be defined, not by reactions to what others do, say, or think but rather your own unique vision. Raise your eyes above the pettiness and follow the path of the greatness that is within you. Be free. ~Author Unknown~
Help make us NUMBER ONE ! Miscellaneous Tips * A low-calorie solution for high-fat frying of corn tortillas is to place them in the oven, directly on the rack. Bake at 350 F, to desired crispness. The tortillas will automatically fold over into taco shell form with just a little positioning help. * A simple way to sharpen kitchen shears: cut a piece of steel wool. * Don't just keep dental floss in your medicine cabinet. Keep some in the kitchen. It's a great tool. Unflavored dental floss is often better than a knife to cleanly cut all kinds of soft foods, soft cheese, rolled dough, layered cake and cheesecake. * If lettuce starts turning a little brown (but not slimy) it may not be suitable for salads, but it is for sautéing. Sautéed salad greens like lettuce, radicchio, and endive make an unusual but tasty side dish. Sauté lettuces just as you would spinach.; Cook them quickly in a little olive oil, minced garlic, and salt. They taste great, and you cant tell that the greens were once a little brown.
Help make us NUMBER ONE ! Sensational Salads Here's the scoop on the current theme: Whether it's a concoction of fresh salad greens and your tasty homemade dressing, or a sumptuous mixture of seafood, not much pleases more people than a tasty salad. I love seafood salads, as well as those delicious fruit or pasta salads. And who can resist a plate of crisp lettuce mixed with fresh vegetables and a garlicky vinnaigrette? What is your secret recipe for a meal-sized or side salad? Is your potato salad a hit at family gatherings? How about a Waldorf salad using crisp, fresh fruits? Send us those family keepers for Sensational Salad recipes for all to share here at A to Z Recipes. 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: Sensational Salads 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 Sensational Salads has a deadline of August 26, 2005, and will be posted on September 4, 2005. Please use this email link to submit a recipe for theme recipes: Sensational Salads 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 !  You might be a Wisconsinite... If you define Summer as three months of bad sledding... If your definition of a small town is one that only has one bar... If snow tires come standard on all your cars... If at least 50% of your relatives work on a dairy farm... If you have ever gotten frostbitten and sunburned in the same week... If you can identify a Michigan accent... If you know what "cow-tipping" is... If you learned to drive a tractor before the training wheels were off your bike... If "Down South" to you means Chicago... If traveling coast to coast means going from Superior to Milwaukee... If the "Big Three" means Miller, Old Milwaukee & PBR... If a brat is something you eat... If you know that Eau Claire is not something you eat... If you have no problem spelling Milwaukee... If you got a passport to go to Minnesota... If you don't have a coughing fit from one sip of Pabst Blue Ribbon... If you used to think Deer Season was included as an official school holiday... If You know that Gotham is a real city... If You can actually pronounce and spell Oconomowoc... If you know what a bubbler is... If the snow on your roof in August weighs more than you do... If your idea of creative landscaping is a statue of a cow next to your blue spruce... If you think there should be a "FIB go home" bumper sticker on every car north of Madison... If a Friday night out is taking your girlfriend shining for deer... If you go out for fish fry on every Friday... If you go to work in a snowsuit in the morning and return home wearing shorts... If when you tell someone where you are from they say: 'I thought that was part of Canada'... If your idea of the seasons is Winter, Spring and the 4th of July... If you know how to polka... If you think that Lutheran and Catholics ARE the major religions... If formal wear is a flannel shirt, blue jeans and a baseball cap... If your children describe their summer vacation out of state as a "trip to Door County..." If you have to go to Florida to get a tan in August... If you define "swimming season" as Labor Day weekend... If your 4th of July Family Picnic was moved indoors due to frost... If you know where the city of Waunakee is AND can pronounce it... If you have more fishing poles than teeth... If you decided to have a picnic this summer because it fell on a weekend...
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 ! PRIDE OF WISCONSIN BUTTER BALLS My mother and grandmother made these when we were little. Of course, living on Galveston Island, we called them by another name (Sand Tarts), but the recipe is about the same. 1 c. butter 2 1/4 c. flour 1/4 tsp. salt 3/4 c. chopped nutmeats 1/2 c. confectioners' sugar 1 tsp. vanilla Mix, form into balls. Bake at 300 degrees for 25 to 30 minutes. While hot, roll in powdered sugar. Cool and roll again. DAIRY BISCUITS 4 tsp. sugar 1/3 c. sour cream 1/3 c. Club Soda 1 1/2 c. Bisquick In 2 quart mixing bowl using a wire whisk, combine sugar, sour cream and soda until the mixture is smooth. Add Bisquick, switching to large spoon to work it in. Dip hand in additional Bisquick and knead dough in the bowl until smooth and elastic (about 12 times). Divide dough into six equal pieces and shape into one inch thick patties. Arrange the patties in an eight inch round cake pan (sprayed with Pam), placing one in the middle and five around it. Wipe top of each biscuit with a dab of soft margarine. Bake at 450 degrees for 16-18 minutes or until golden brown. 3-CHEESE CHICKEN BAKE 1/3 c. chopped onion 3 tbsp. butter 1/3 c. milk 1/4 c. chopped pimiento 1/2 tsp. basil 6 oz. sliced mushrooms 3 c. chopped chicken 1 1/2 c. creamed cottage cheese 2 c. grated cheddar cheese 1/2 c. Parmesan cheese 1/2 c. chopped pepper 1 can cream of chicken soup 1 (8 oz.) pkg. Kluski noodles (Polish egg noodles) Sauté onion and green peppers in butter; stir in soup, milk, mushrooms, pimiento and basil. Place 1/2 of noodles in a 9"x13" pan. Add 1/2 cottage cheese, 1/2 chicken, 1/2 cheddar cheese and Parmesan cheese in layers; repeat. Cover with mushroom sauce. Bake at 350 degrees for 45 minutes. Top with bread crumbs, last 15 minutes. 8 to 10 servings. I'M FROM WISCONSIN BREAD! This is another recipe that is reminiscent of my Grandmother's cooking. Grandma would use sharp cheddar in her "cheese bread". As baker's helper, I was allowed the first slice, slathered with sweet butter. 4 1/2 - 5 c. flour (bread flour) 1 1/2 c. whole wheat flour 2 tsp. salt 12 oz. (1 1/2 c.) beer 1/2 c. oil 8 oz. (2 c.) Cheddar or American cheese, cut in 1/2" cubes 1/2 c. sugar 1/2 c. wheat germ 2 pkgs. active dry yeast 2/3 c. water 1 egg Line two 1 quart casseroles or 9x5 inch loaf pans with foil, grease well. Lightly spoon flour into measuring cup, level off. In large bowl, combine 1 cup bread flour, the whole wheat flour, sugar, wheat germ, salt and yeast; blend well. In small saucepan, heat beer, water and oil until very warm (120-130 degrees). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 2 to 3 cups bread flour. On floured surface, knead in remaining flour until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees) until light and doubled in size, about 1 hour. Punch down dough several times to remove all air bubbles. Divide dough into 2 parts; mold into balls. Allow to rest on counter, covered with inverted bowl, for 15 minutes on floured surface. Work cheese cubes in dough, one cup at a time, until evenly distributed. Shape into 2 loaves, covering cheese cubes. Place in prepared casseroles. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. Heat oven to 350 degrees. Bake 40 to 50 minutes or until loaves sound hollow when lightly tapped. Immediately remove from casseroles. Cool on wire racks. Makes 2 loaves. FISH CHOWDER 2 to 4 slices bacon, in 1 inch pieces 1 1/2 c. potatoes, peeled & diced 1/3 c. onion, diced 1/2 tsp. salt 1/8 tsp. pepper 1/2 c. water 1 lb. pike or perch 3 c. milk 1 tbsp. fresh parsley, chopped Fry the bacon until golden brown. Add the potatoes, onions, salt, pepper and water. Cover and cook over moderate heat 5 to 10 minutes. Add the boned and cut up fish. Cover and continue cooking until potatoes are done, about 10 to 12 minutes. Add the milk and heat through. Sprinkle with parsley. Serves 4. APPLE CRISP It makes no difference what time of year it is or how hot it gets... this baking in your oven will make your family feel wonderful. And loved! 8 sm. apples (4-6 med.) Sprinkle of cinnamon 3/4 c. oatmeal 3/4 c. brown sugar 1/2 c. flour 1 stick margarine Mix together oatmeal, brown sugar, flour, and margarine for crumb topping. Place apples in 9x13 inch pan. Sprinkle cinnamon on top. Sprinkle crumb topping over all. Bake at 350 degrees for 35-40 minutes.
Help make us NUMBER ONE ! LEMON FLAN Serves: 6 Preparation time: 25 minutes Cooking time: 45 minutes While not necessarily low in calories, this dessert is low in fat. Using fresh lemon zest is the key to its delightful flavor. Ingredients: 1 1/2 cups sugar 1 14-ounce can fat free sweetened condensed milk 1 cup skim milk 2 eggs, lightly beaten with a fork 3/4 cup egg substitute or 6 egg whites 2 teaspoons vanilla extract 2 teaspoons grated, fresh lemon zest 1/2 teaspoon ground cinnamon a pinch of salt 6, 6-ounce ramekins or custard cups Cooking Instructions: 1. Preheat the oven to 350°F. Bring 1 quart of water to a boil. 2. Place the sugar in a heavy saucepan with 1/4 cup water. Cover the pan and cook over high heat for 2 minutes. Uncover the pan, reduce the heat to medium, and continue cooking the sugar for 5 minutes, or until caramelized (a dark golden brown). Do not stir. 3. Pour the caramel into the ramekins, rotating each to coat the bottom and sides with molten sugar. Take care not to burn yourself. (It's a good idea to wear oven mitts to protect your hands and arms. Caramel gives a terrible burn.) Breathe a sigh of relief, the hard part is over. Let the caramel cool until hard. 4. In a mixing bowl, whisk together the condensed milk, skim milk, eggs, egg substitute, vanilla, lemon, cinnamon and salt. Ladle this mixture into the ramekins. Set the ramekins in a roasting pan and pour 1/2-inch boiling water around them. Place the flans in the oven. Bake until set, 30 to 40 minutes. (To test for doneness, tap the side of one of the ramekins. The mixture should jiggle, not ripple.) Transfer the flans to a rack to cool, then refrigerate for at least 4 hours, preferably overnight. 5. To unmold, run the tip of a paring knife around the inside edge of each flan. Place a plate over the ramekin, invert, and shake until the flan slips loose. Spoon any caramel left in the ramekin around the flan. Nutrition Facts: Serving Size 1 ramekin of flan Amount Per Serving Calories 341 Total Fat 2 g Saturated Fat 0 g Protein 12 g Total Carbohydrate 67 g Dietary Fiber 0 g Sodium 190 mg Percent Calories from Fat 5% Percent Calories from Protein 15% Percent Calories from Carbohydrate 79% Source: www.foodfit.com
Help make us NUMBER ONE ! GINGERY PORK Serves 2 to 3 Prep: 10 minutes Cook: 21 to 26 minutes 2 T butter 1 whole pork tenderloin, about 12 to 16 ounces 1/4 cup sliced scallions (about 3 small) 2 T chopped celery (from a small rib) 2 cloves garlic, minced 1 T cornstarch 1 t ground ginger 1/4 t black pepper 1/4 t salt 1/8 t dried thyme, crushed In a large skillet, heat 1 T of the butter over medium-high heat. Add the pork and brown quickly on all sides, about 2 minutes total. Reduce heat to low, remove pan from heat and gradually add 1/2 cup water. Cover pan and return to heat. Cook 15 to 20 minutes, or until pork registers 145F on an instant-read thermometer. Remove pork; keep warm. Drain drippings into a 1-cup measure. Set aside. In same skillet, melt remaining tablespoon butter over medium heat. Add scallions, celery and garlic. Cook 4 minutes, stirring, until tender. In a small bowl, stir together cornstarch, ginger, pepper, salt, thyme and 1/4 cup water. Return pan drippings and cornstarch mixture to skillet, stirring until smooth. Cook 2 minutes, or until thickened. Slice pork; serve with gravy. Per serving: 227 calories; 12 g fat (6 g sat); 24 g protein; 4 g carbohydrate; 0 g fiber; 249 mg sodium; 88 mg cholesterol.
Help make us NUMBER ONE !  SHISH KEBABS WITH RICE PILAF 2 tablespoons lemon juice 1 tablespoon Dijon mustard 1 tablespoon soy sauce 2 garlic cloves, finely chopped 1/4 teaspoon ground cumin 1 1/2 teaspoons dried oregano 1 1/4 pounds boneless leg of lamb or beef sirloin, cut into 1-inch cubes 2 cups water 3/4 teaspoon salt 1 cup long-grain white rice 1 large carrot, thinly sliced 1 medium zucchini, thinly sliced 3 green onions, thinly sliced Preparation Time: 20 minutes Cooking Time: 10 minutes Serves 4 1. In a medium bowl, whisk together the lemon juice, mustard, soy sauce, garlic, cumin and 1 teaspoon of oregano. Add the lamb and toss to mix. Set aside. 2. Bring the water and 1/2 teaspoon of the salt to boil in a medium saucepan. Stir in the rice, carrot and remaining 1/2 teaspoon of oregano. Cook, covered, over very low heat for 18 minutes. Stir in the zucchini and green onion. Cover and let rest off the heat. 3. Meanwhile, thread lamb onto skewers. Sprinkle with the remaining 1/4 teaspoon salt. Grill or broil for 8 minutes, turning, for medium-rare; serve over the rice. Nutritional Analysis Each serving of Shish Kebabs with Rice Pilaf contains: 383 calories; 34 grams protein; 7 grams fat (2 grams saturated); 862 milligrams sodium; 43 grams carbohydrates.
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