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 Good morning and TGIF! It's also a special day for our birthday baby, Ann in Florida. It was discovered early on that Ann and I share a common bond, as Ann used to live in the area I now call home. Her husband worked for a company that brought them here, where they lived for years and made many friends. Ann is such a nice person, and sends wonderful recipes and other items for posting. I have selected recipes and other goodies especially for her, many of which were sent in by some of the a2z family. Please drop by the A to Z Discussion Forum to send Ann a personal wish. Have a great weekend. We'll see you here on Sunday for a special request issue. Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! SUCCESS At age 4 success is . . . not peeing in your pants. At age 12 success is . . . having friends. At age 16 success is . . . having a drivers license. At age 35 success is . . . having money. At age 50 success is . . . having money. At age 70 success is . . . having a drivers license. At age 75 success is . . . having friends. At age 80 success is . . . not peeing in your pants.
Help make us NUMBER ONE ! Grilling the Perfect Burger A grilled burger is probably the easiest and most commonly grilled food in America. Although your choice of burger meat is a matter of personal preference, some of the juiciest hamburgers are made with ground beef that is about 80 to 85 percent meat and 15 to 20 percent fat. This is about the ratio that you find in chuck — the best all-around cut for a perfect, juicy hamburger. Try to mold the meat into a uniform, fairly flat patty, no thicker than 3/4 inch. A thicker patty, mounded high in the center, is less likely to cook evenly — though big, fat burgers don't taste half bad. And be sure not to press the patty with the flat side of a spatula as it grills, even though you may be tempted to do so. Pressing squeezes out the flavorful juices and can also cause dangerous flare-ups. Making the perfect hamburger Preparation time: 15 minutes Grilling time: 10 to 15 minutes Yield: 4 servings Ingredients: 1-1/2 pounds ground chuck 1/4 teaspoon salt, or to taste 1/4 teaspoon pepper 4 hamburger buns 1. Prepare a medium fire in a charcoal or gas grill. 2. While the grill or coals are heating, combine the ground chuck, salt, and pepper in a medium mixing bowl, mixing lightly but thoroughly, using your hands. Shape the mixture into four patties, each 3/4-inch thick in the center and at the edges. Even thickness ensures even cooking and prevents the edges from drying out before the center is cooked. 3. Place the patties on an oiled grill grid. Grill directly over the heat for 5 to 7 minutes per side for medium, less for rare to medium-rare, and 7 to 9 minutes per side for well done, turning once. Make a small incision in the center of each patty to determine doneness. According to the U.S. Department of Agriculture, all ground meat should be cooked to at least medium doneness — 160° — or until the center of the patty is no longer pink. 4. Toast the buns by placing them, split side down, on the edges of the grill grid for about 1 minute or until lightly browned. 5. Remove the burgers from the grill and serve on toasted hamburger buns. Brush the grill grid with vegetable oil or nonstick cooking spray to prevent food from sticking to the grid. To avoid dangerous flare-ups, brush the grid before preheating the grill or igniting the charcoal. Keep in mind that all grilling temperatures are only estimates. Variables — such as the intensity of your grill's heat, weather conditions, and the thickness of the meat — all affect the exact time it takes to cook your burger. To avoid overcooking, test the interior color of your burger. Do this by making a small incision with a thin knife in the center of the patty 1 or 2 minutes before you're done grilling. Several grilling cookbooks recommend bringing ground meat to room temperature before placing it on the grill. Instead, keep ground meat in the refrigerator until just before grilling. This minimizes exposure to airborne bacteria. And always place cooked burgers on a clean plate. Never return them to the plate used to carry them to the grill because it may be contaminated with bacteria from the uncooked meat. Adapted From: Grilling For Dummies by Marie Rama, John Mariani
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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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 !  LIVING ON THE GULF COAST Shared by Richard, FL You know you live on the Gulf Coast or Hurricane Territory when: You have FEMA's number on your speed dialer. You have more than 300 C and D batteries in your kitchen drawer. Your pantry contains more than 20 cans of Spaghetti O's. You are thinking of repainting your house to match the plywood covering your windows. When describing your house to a prospective buyer, you say it has three bedrooms, two baths and one safe hallway. You are on a first-name basis with the cashier at Home Depot. You are delighted to pay $3 for a gallon of regular unleaded. The road leading to your house has been declared a No-Wake Zone. You own more than three large coolers. You have 2-liter coke bottles and milk jugs filled with water in your freezer. Three months ago you couldn't hang a shower curtain; today you can assemble a portable generator by candlelight. You catch a 13-pound redfish. In your driveway. You can recite from memory whole portions of your homeowner's insurance policy. You have had tuna fish more than 5 days in a row. There is a roll of tar paper in your garage. Someone comes to your door to tell you they found your roof. Relocating to South Dakota does not seem like such a crazy idea. You spend more time on your roof then in your living room. A battery powered TV is considered a home entertainment center. You don't worry about relatives wanting to visit during the summer. Having a tree in your living room does not necessarily mean it's Christmas. You know the difference between the "good side" of a storm and the "bad side". You go to work early and stay late just to enjoy the air conditioning. 
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 ! GREEK POTATO SALAD WITH DRIED TOMATOES ~Submitted by Angelique, TX This salad is great at lunch or dinner! Prep Time: 10 minutes Cooking Time: 12 minutes Serves 4 Ingredients 1 pound (3 medium) potatoes, uniform in size, cut into 1/4-inch slices 1 cup (1 1/2 ounces) dried tomatoes, halved with kitchen shears 1 cup sliced seedless cucumber 1/2 cup sliced red onion 1 cup crumbled feta cheese 1/2 cup Greek olives, or pitted ripe olives 1/4 cup olive oil 1/4 cup water 2 1/2 tablespoons lemon juice 1 large clove garlic, pressed 1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano leaves 1 teaspoon salt 1/2 teaspoon pepper Directions In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you whisk together dressing ingredients. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top. Source: Recipe CookbookAmerica's Favorite Food Associations JACKPOT CASSEROLE ~Submitted by Treva, Eastern TN 1 pound ground beef browned 1/2 cup chopped onion 1 (10 3/4 oz.) can tomato soup, condensed 1 & 1/2 cups water 6 ounces noodles 2 teaspoons salt 1 (15 oz.) can creamed corn 1 cup shredded cheddar cheese Brown the chopped meat and onions until meat is cooked. Add soup, water and noodles. Cook until noodles are tender, stirring occasionally. Add salt, corn and half the cheese. Pour into a greased 2 quart casserole. Sprinkle with remaining cheese and bake at 350°F. for 45 minutes. STEAMED GINGER AND FIG PUDDING ~Submitted by Robyn, Auckland, New Zealand 125g butter, softened, plus extra for greasing the dish 125g caster sugar 2 large eggs, at room temperature, lightly beaten 125g self-raising flour 2 teaspoons ground ginger 100g dried plump figs, finely chopped Hot custard or crème anglaise for serving Grease a 1.5 liter pudding basin or bowl with butter. Beat butter with a hand-held electric beater until creamy and loose, then beat in the sugar a third at a time. Beat until pale in color. Add eggs a little at a time, beating well after each addition. Sift flour and ground ginger together, then sift them over the creamed mixture. Fold in thoroughly, but don’t beat. Carefully work in chopped figs, then spoon mixture into basin or bowl. Smooth top with a knife and cover bowl with a double thickness of greased aluminum foil. Cover all with a clean tea towel and tie it on securely with string. Make a loop in the string, forming a handle, so it will be easy to lift the hot pudding out of the saucepan. Put pudding in a large saucepan and pour in water to come a third of the way up the pan. Cover with a lid and bring the water to the boil. Turn the heat to low and steam for 2 hours, checking water level and topping it up if necessary. Be careful when lifting the lid; invert it immediately so that built-up moisture doesn’t drip back onto the pudding. When pudding is cooked, lift it out and let it rest for 10 minutes before untying and turning it onto a warmed plate. Serve with hot custard. PORK AND ROSEMARY RAGU ~Submitted by Richard, Bradenton, FL • 2 tablespoons olive oil • 8 large garlic cloves, roughly chopped • 8 sprigs fresh rosemary • One 3 1/2- to-4-pound pork bone-in rib roast, ribs removed and tied onto a roast • 1 red onion, roughly chopped (about 2 cups) • One 35-ounce can whole tomatoes, preferably San Marzano • 2 pounds pasta (preferably pappardelle), cooked • Freshly grated Parmigiano-Reggiano 1. In a large skillet over moderate heat, warm the olive oil. Add the garlic and rosemary and sauté until the rosemary needles sizzle and turn crisp and the garlic is golden, 2 to 3 minutes. Remove and reserve. 2. In the same pan, sear the pork in the hot flavored oil, turning it occasionally, until all sides are nicely browned, 5 to 7 minutes. Transfer to a large stockpot and set aside. 3. Add the onion to the flavored oil and cook, stirring occasionally, until browned (adding more oil sparingly if the pan is too dry), about 3 minutes. Crush the tomatoes with your hands and add, with their juice, stirring to scrape up any browned bits of pork stuck to the bottom of the pan. Transfer the tomato mixture to the stockpot and bring to a low boil over medium heat. Cover the pot, lower the heat, and simmer until the pork is tender enough to shred (when scraped with a fork), about 2 hours. 4. Cool the pork in the tomato sauce. (The cooled pork roast and sauce can be transferred to a storage container and refrigerated overnight. Wrap and store the garlic and rosemary separately.) 5. Remove the pork from the tomato sauce and reserve. In a food processor fitted with a metal blade, process half the tomato sauce with the fried garlic cloves and rosemary needles (discarding stalks) until somewhat smooth. Stir the puréed sauce back into the pot with the rest of the tomato sauce. The goal is a sauce with a rough, chunky character. 6. Shred the pork and strip the meat from the bones. Discard the bones. Chop the meat finely by hand, not in a food processor, and stir it into the tomato sauce. Heat and serve over pasta, passing the cheese on the side. Makes 8 cups, enough for 2 to 3 pounds pasta. Source: The Pat Conroy Cookbook by Pat Conroy DOUBLE CHOCOLATE MOCHA PIE ~Submitted by Larry Holmes, Ontario, Canada 1 package (6 ounces) instant chocolate pudding and pie filling mix 2 2/3 cup chocolate milk 1 (8-inch) prepared graham cracker or other flavor crumb crust Coffee Whipped Cream (recipe follows) In large mixer bowl, beat pudding mix and chocolate milk until blended. Pour into crust. Cover and chill several hours or overnight. Serve with dollops of Coffee Whipped Cream. Garnish as desired. Refrigerate leftovers. Coffee Whipped Cream: In small mixer bowl, combine 1 cup chilled whipping cream, ¼ cup confectioners' sugar, 1 tablespoon instant coffee and ½ teaspoon vanilla extract. Beat just until cream hold definite shapes; do not over beat. Makes about 2 cups. CHEESE AND VEGETABLE CASSEROLE ~Submitted by Barbara, Chula Vista, CA 4 tablespoons margarine OR butter 2 cups sliced mushrooms 1 small zucchini, halved lengthwise and sliced 1/2 cup chopped onions 1/2 cup chopped red bell pepper 8 slices lightly toasted white or whole wheat bread - OR - 4 English muffins, halved and lightly toasted 1 envelope Lipton Recipes Secrets Golden Herb with Garlic Soup Mix 2 cups milk 3 eggs, beaten 2 cups shredded cheddar cheese (about 8 oz.) Preheat oven to 400 F. In skillet, melt 2 tablespoons margarine over medium heat and cook mushrooms zucchini, onions, and red pepper, 6 minutes or until tender. Spread remaining margarine over bread. Cut each bread slice into quarters OR each English muffin half into halves. In 12 x 8 inch baking dish sprayed with non stick spray, arrange bread, slightly overlapping slices. In bowl, blend golden herb with lemon soup mix, milk and eggs. Add vegetable mixture and 1 1/2 cups cheese. Sprinkle with remaining cheese. Bake uncovered 25 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Help make us NUMBER ONE !  HOISIN AND BOURBON-GLAZED PORK TENDERLOIN ~Submitted by Jean, Syracuse, NY 1 cup hickory wood chips 1/3 cup hoisin sauce 2 tablespoons seasoned rice vinegar 2 tablespoons bourbon 2 tablespoons maple syrup 1 1/2 teaspoons grated peeled fresh ginger 1 1/2 teaspoons fresh lime juice 1/2 teaspoon chile paste with garlic 1 garlic clove, minced 2 (1-pound) pork tenderloins, trimmed 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Cooking spray Soak wood chips in water 30 minutes; drain well. Prepare grill. Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Add wood chips to grill. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices. CALORIES 209( calories from fat 25%); FAT 5.8g ( SATFAT 2g, MONOFAT 2.3g, POLYFAT 0.7g ); protein 26.3g; carbohydrate 9.2g; fiber 0.4g; cholesterol 80mg; iron 1.4mg; sodium 452mg; calcium 13mg Hoisin and Bourbon-Glazed Tuna: Follow steps 1 through 3 above. Sprinkle 6 (6-ounce) tuna steaks with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Add wood chips to grill. Place tuna steaks on grill rack coated with cooking spray; cook 5 minutes. Turn and baste tuna with hoisin mixture; cook 5 minutes. Turn and baste tuna with hoisin mixture; cook 2 minutes or until tuna flakes easily when tested with a fork. Yield: 6 servings (serving size: 1 tuna steak). Nutrition per serving: CALORIES 328 (26% from fat); FAT 9.4g (sat 2.4g, mono 3.1g, poly 2.9g); Protein 42.9g; CARB 12.2g; FIBER 0.4g; CHOL 70mg; IRON 2.1mg; SODIUM 502mg; CALC 25mg Cooking Light, MAY 2002
Help make us NUMBER ONE ! STRAWBERRY SHORTCAKE ~Submitted by Jean, Syracuse, NY 4 cups fresh strawberries, sliced 2 tablespoons granulated sugar 2 packets Sweet 'N Low In a large bowl, toss the strawberries, sugar, and Sweet 'N Low. Cover. Refrigerate until ready to serve. Shortcakes 2 cups all-purpose flour 2 tablespoons granulated sugar 2 packets Sweet 'N Low 1 tablespoon baking powder 1/8 teaspoon salt 6 tablespoons reduced-calorie stick margarine 1/3 cup 1% fat milk 1/3 cup reduced-fat sour cream 3/4 cup reduced-fat frozen whipped topping, thawed Preheat oven to 450 degrees F. In a large bowl, combine the first 5 ingredients. Cut in the margarine until the mixture resembles coarse crumbs. Stir in the milk and sour cream to make a soft dough. On a lightly floured surface, knead the dough 2 minutes. Press to a 3/4-inch thickness. With a 2 1/2-inch round cookie cutter, cut into 12 biscuits. Spray a cookie sheet with nonstick cooking spray. Place the biscuits on the cookie sheet 1 inch apart. Bake for 10 to 12 minutes, or until the tops are golden brown. Cool on a wire rack. To serve, split the shortcakes in half. Spoon 1 tablespoon whipped topping onto the bottom half of each shortcake. Top with approximately 2 tablespoons sliced berries. Replace the tops. Arrange the remaining berries on top of each shortcake. Makes 12 servings. Diabetic exchanges: 1 starch, 1/2 fruit, 1 fat Per serving (1 shortcake with berries and whipped topping): 150 calories, 3g protein, 26g carbohydrate, 4g fat, 1g saturated fat, 1mg cholesterol, 65mg sodium MOIST, SUGARLESS APPLE COOKIES ~Submitted by Jean, Syracuse, NY 3/4 cup chopped dates 1/2 cup finely chopped peeled apple 1/2 cup raisins 1/2 cup water 1 cup plus 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt (optional) 2 eggs 1 teaspoon liquid sweetener In a large saucepan, combine dates, apples, raisins and water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat; cool. Combine flour, cinnamon, baking soda, and salt, if desired. Stir into apple mixture and mix well. Combine eggs and sweetener; add to batter. Drop by tablespoonfuls onto a nonstick baking sheet. Bake at 350 degrees F for 10 to 12 minutes. Yields 2 dozen. Nutritional Analysis: One serving (prepared w/o added salt) equals: 54 calories, 24 mg sodium, 18 mg cholesterol, 18 gm carbohydrate, 1 gm protein, 1 gm fat Diabetic Exchanges: 1/2 starch, 1/2 fruit
Help make us NUMBER ONE ! APPLE PIE SMOOTHIE Serving: 1 1/2 cup milk 3 tbsp frozen apple juice concentrate not diluted 1/2 cup low-fat or fat-free vanilla frozen yogurt 1/4 tsp ground cinnamon 1. Blend all ingredients until smooth, and enjoy! Based on individual serving. Calories: 260 Total Fat: 3 g Saturated Fat: 2 g Cholesterol: 15 mg Sodium: 150 mg Carbohydrates: 49 g Fiber: 0 g Sugar: 26 g PAELLA Serves two 1 Cup rice 1 Tbl. oil (olive, vegetable, or canola) 1 1/2 Cups water 1/2 Cup clam juice 1 6 oz. can clams 1 Package Sazon seasoning* 1 Small onion diced fine 2 Cloves garlic, minced 1 Tbl. Tarragon 6 Chicken wings Mix the rice, oil, onions, garlic and the Sazon seasoning in the bottom of a deep pot. Drain the clams and save the juice. Place clams on top of rice, sprinkle w/ 1/2 tarragon. Place chicken on top, sprinkle with 1/2 tarragon. Mix water and clam juice and cover pan tightly. Bring to a boil (about 5 minutes) and then lower heat. Cook on a very low heat for 45 minutes. Add salt and pepper to taste OPTIONS Add freshly chopped tomatoes and/or a pinch of saffron. Substitute 1/2 lb. of any fish for the clams. *Sazon seasoning can be found in the Spanish/Mexican food section of grocery stores.
Help make us NUMBER ONE !  IMPOSSIBLY EASY SOUTHWESTERN PIE This is a great recipe as it is. However, I add a few personal touches* when I prepare it. 1 1/2 cups Green Giant® whole kernel corn 8 medium green onions, chopped 1 can (15 ounces) black beans, rinsed and drained 1/3 cup shredded Cheddar cheese 1/2 cup Original Bisquick® mix 1/2 cup Old El Paso® Thick 'n Chunky salsa 1/2 cup milk 2 eggs Additional Old El Paso® Thick 'n Chunky salsa 1. Heat oven to 400ºF. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese. 2. Stir Bisquick mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate. 3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa. High Altitude (3500-6500 ft) Increase Bisquick mix to 2/3 cup. Bake 40 to 45 minutes. Substitution If you don't have black beans on hand, use another kind of canned beans, such as pinto or great northern. * I add chopped jalapenos, sliced black olives, canned green chilies, and top with dollops of sour cream at serving time. I have even added leftover taco meat in place of corn. Yummy! 1 Serving: Calories 220 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 3 g); Cholesterol 80 mg; Sodium 540 mg; Total Carbohydrate 36 g (Dietary Fiber 7 g); Protein 13 g % Daily Value: Vitamin A 10 %; Vitamin C 6 %; Calcium 16 %; Iron 16 % Exchanges: 2 Starch; 1 Very Lean Meat; 1 Vegetable Source: Betty Crocker Bisquick Impossibly Easy Pies Cookbook
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The information contained in issues and the website are for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.  Grilling for Dummies by Marie Rama, John Mariani  Circulon 2 3-Quart Covered Chef's Pan with Locking Colander What a deal for pasta lovers! I would love this pan, wouldn't you?  The Amazing World of Rice With 150 Recipes for Pilafs, Paellas, Puddings, and More by Marie Simmons |
