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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 Diabetic Choices For Two Publisher's Choice
Good morning to everyone. I hope this finds you well. Unfortunately, for many of our friends and family, the past few days have been the most difficult of any before. Seeing the news reports of the horrific path of destruction from hurricane Katrina, so many lives have been forever changed. My prayers go out for those affected. Those more profoundly affected will not be reading this today. I can only hope they will be able to read it another day when life reaches a more normal state. Normal must sound like a distant dream for them right now. God be with you all.  Before we welcome back our pal Linda, we have some birthday babies. First is a long-time reader of a2z, Ron J. from the UK. I hope your day is great, Ron. And then there's Evelyn C. from Palm Harbor, FL. Maybe we'll meet you, face to face, during our next Florida Bunch get-together, Evelyn. And tomorrow is the special day for Cindy W. from NH. Cindy is a busy lady who will be celebrating a very special "Oh" birthday tomorrow. Your secret is safe with me, Cindy, lol. To all our pals, may you have the best birthday ever. Join me in wishing them greetings by visiting the A to Z Recipes Discussion Forum QT. One last item before we get to the issue. I asked for suggestions from you about a topic for the coming month's theme. A few of you responded by recommending some great topics. I received two that were similar and went with them. Our next monthly theme is: Bed & Breakfast Inn Recipes. Pam from OH made the suggestion, while Jessica from Corfu, Greece asked for breakfast and brunch recipes. We may kill two birds with one stone this way. Visit the Monthly Theme section for the particulars on this great theme topic. By the way, the other suggestions will be used in future monthly themes. My thanks to all who participated. Hi from Linda in Michigan. Now, where was I? Oh, now I remember. St. John Hospital, Nephrology floor. Many of you know that I had a kidney transplant on July 16, 2003. While my health has greatly improved, sometimes I need a "tune-up and lube job", as Mr. Mike so delicately puts it. One of the anti-rejection drugs rose to a toxic level, causing anemia and a slight bout of rejection. So, two days in the hospital, having a kidney biopsy, getting some blood and green Jell-O, and then I was back home with bed rest orders. No problem, since I couldn’t pick my head up anyway. Maggie kindly understood and put me in "time-out". Well, I’m past sleeping ‘round the clock, so I thought I’d better rejoin the world and get an issue to you guys. I still don’t have much "staying-up power", and a theme issue takes about 6-8 hours to do. So, I opened a folder I keep in my e-mail box. It is simply titled Friends. In it are all the recipes and jokes and quotes that my Friends have sent me. Usually with a note: For the Newsletter. So this is a hodge-podge issue. No theme. Just Love...from my Friends. Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! "I'll Be There For You." It is sung by the Rembrandts. The music is by Michael Skloff and the lyrics by Allee Willis Lyrics: So no one told you life was gonna be this way [four claps] Your job's a joke, you're broke, your love life's D.O.A. It's like you're always stuck in second gear When it hasn't been your day, your week, your month, or even your year CHORUS: but I'll be there for you (When the rain starts to pour) I'll be there for you (Like I've been there before) I'll be there for you ('Cause you're there for me too) Then, the extended version continues with: You're still in bed at ten and work began at eight You've burned your breakfast; so far, things are going great Your mother warned you there'd be days like these But she didn't tell when the world has brought you down to your knees CHORUS No one could ever know me, no one could ever see me Seems you're the only one who knows what it's like to be me Someone to face the day with, make it through all the rest with Someone I will always laugh with Even at my worst, I'm best with you Yeah! It's like you're always stuck in second gear When it hasn't been your day, your week, your month, or even your year, but CHORUS Title: "Where Everybody Knows Your Name" Making your way in the world today takes everything you've got. Taking a break from all your worries, sure would help a lot. Wouldn't you like to get away? Sometimes you want to go, where everybody knows your name, and they're always glad you came. You wanna be where you can see, our troubles are all the same You wanna be where everybody knows your name. You wanna go where people know, people are all the same, You wanna go where everybody knows your name. You want to go where people know, people are all the same; You want to go where everybody knows your name. By: Gary Portnoy and Judy Hart Angelo
Help make us NUMBER ONE ! Facts of Friendship A simple friend has never seen you cry. A real friend has shoulders soggy from your tears. A simple friend doesn't know your parents' first names. A real friend has their phone numbers in his address book. A simple friend brings a bottle of wine to your party. A real friend comes early to help you cook and clean. A simple friend hates it when you call after he has gone to bed. A real friend asks you why you took so long to call. A simple friend seeks to talk with you about their problems. A real friend seeks to help you with your problems. A simple friend wonders about your romantic history. A real friend could blackmail you with it. A simple friend, when visiting, acts like a guest. A real friend opens your refrigerator and helps himself. A simple friend thinks the friendship is over when you have an argument. A real friend knows that it's not a friendship until after you've had a fight. A simple friend expects you to always be there for them. A real friend expects to always be there for you! A simple friend will read and throw this letter away. A real friend will keep sending it until he's sure it's been received. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! Bed & Breakfast Inn Recipes Here's the scoop on the current theme: This theme topic is right up my alley. I adore breakfast and brunch food. I own several cookbooks on the topic, and have tried many recipes from each book. So, what's your specialty of the house when friends stay the weekend? Or when that rare occasion presents itself and your whole family is together on a Saturday morning? One of my favorite brunch ideas is the breakfast casserole prepared the night before, with fresh eggs, cheese, meats, vegetables, and croutons. Toss that baby in the oven while the coffee is brewing, and you have the makings of a delightful meal, in the comfort of your own home. Share those B & B Inn recipes with us this month. Everyone will be so glad you did. 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: B & B Inn Recipes 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 B & B Inn Recipes has a deadline of September 30, 2005, and will be posted on October 2, 2005. Please use this email link to submit a recipe for theme recipes: B & B Inn Recipes 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 !  This cartoon was shared by Pam, OH Our e-mail Friends are always trying to inform and protect us! Message: I must give my thanks to whoever sent me the one about rats in the glue on envelopes cause I now have to get a wet towel with every envelope that needs sealing. Also, I scrub the top of every can I open for the same reason. I want to thank you who have taken the time and trouble to send me your chain letters over the past 12 months. Thank you for making me feel safe, secure, blessed, and wealthy. Because of your concern I no longer drink Coca Cola because it can remove toilet stains. I no longer drink Pepsi or Dr. Pepper since the people who make these products are atheists who refuse to put "Under God" on their cans. I no longer use Saran wrap in the microwave because it causes cancer.
I no longer check the coin return on pay phones because I could be
pricked with a needle infected with AIDS.
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 ! These four recipes come from Tammy, my daughter’s soon to be mother-in-law. She is a delightful lady, a professional photographer, and a Honda Rider. We have only met her once, since she lives in Georgia, but we instantly became friends. She subscribes to A2Z, and she graciously sent me these recipes: FAST AND EASY 1 pound ground meat 1 squash salt and pepper to taste One butternut or other squash cut in half and clean the seeds out. One pound of ground sausage, ground turkey with spices, or even your favorite meatloaf. Break the meat into two portions, roll each into a ball and set inside the squash. Put the squash on a cookie sheet, cover the squash with alum foil (not wrap, but you could wrap and put on the grill), and bake at 350-375 degrees for one hour. (fork the squash, if tender it is done.) SPECIAL CHICKEN SALAD 2 cans 8 oz cooked canned chicken 1/4-1/2 c reduced fat sour cream 1t tarragon 1/2 cup seedless grapes 1/2-3/4 c pecans 3 stalks celery minced 1/8 - 1/4 t pepper Mix all ingredients together. Put in Pita pockets, on rye bread, on your favorite cracker, or in a salad. It is wonderful. Hint: I do not like mayo, so in a lot of receipts I use reduced fat sour cream in place of it. WALKING TACO 6 snack bags of Fritos your favorite taco meat 2 cups shredded cheese 2 cups shredded lettuce 2 cups diced tomatoes sour cream salsa 6 plastic forks In each Frito bag, put meat, cheese, lettuce, tomatoes, sour cream (opt) and or salsa (opt), put a fork in each bag and hand it out. Tastes like a real broken taco, but you have no dishes to wash! If someone you know is to good to eat out of a bag, put the Frito's on a paper plate and build the taco as noted. Still no dishes to wash, but now they have to balance a plate. MOM’S CREAM CHEESE DIP 1 jar canned dried beef 1 8 oz reduced fat cream cheese 1/2 of an onion 2 T chives Put all ingredients in a food processor and blend until totally mixed. Put in bowl and garnish with parsley or chopped pecans. This is very salty. Salt lovers will want to just eat straight from the spoon. Please put it on a cracker, celery, or other item. These next two recipes are from my internet buddy, Stogie. You may remember him from an issue that I did on him on 12/29/04. He is the most delightful true southern gentleman that I have ever known. And the jokes just roll off his tongue like butter. I can see him smiling now as he sent "his Yankee" these recipes. FRIED CANDY BARS The miniature candy bars work very well for this recipe. 1 egg 1 cup milk 1 tablespoon vegetable oil 1 cup all-purpose flour 1 teaspoon baking powder Pinch of salt Candy bars (Mars, Snickers, Almond Joy, Kit Kat or Twix) Chill or freeze the candy bars. Combine egg, milk and vegetable oil in a cup. In a bowl, combine flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a wire whisk. Cover and chill for a few minutes while the oil heats. Remove batter from the refrigerator and adjust the consistency if necessary. Heat about 4 cups of oil or shortening to 375 degrees F. Dip the chilled candy bar in the batter and gently place into the oil. Cook only until the outside is golden. Remove and drain on brown paper. Allow to cool for a minute as the inside can easily burn your mouth. FRIED TWINKIES 6 Twinkies Popsicle sticks 4 cups vegetable oil Flour for dusting For Batter: 1 cup milk 2 tablespoons vinegar 1 tablespoon oil 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt Chill or freeze Twinkies for several hours or overnight. Heat 4 cups vegetable oil in deep fryer to about 375-degrees. To make batter: Mix together milk, vinegar and oil. In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats. Push stick into Twinkie lengthwise, leaving about 2-inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in three to four minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving. Variation: Slice Twinkie into four pieces. Flour and batter each before frying. With this treatment, one Twinkie will serve two people if accompanied by a sauce. DEEP FRIED OREO COOKIES 1 cup buttermilk pancake mix 3/4 cup ice water 1 quart vegetable oil 1 sleeve of Oreo cookies (14 each) 2 tablespoons confectioners sugar 1. Freeze cookies for 3 hours. 2. In a heavy-gauge 3-quart saucepot heat oil to 350 degrees F. 3. While oil is heating, set up a sheet pan with paper towels for draining. 4. In a medium-sized mixing bowl stir water into buttermilk pancake mix with a wooden spoon until thoroughly combined. As soon as batter is smooth, dip each cookie, one at a time, into batter and smooth batter, making a thin coat completely around the cookie. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown. 5. Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioners sugar. 6. Let cool slightly (about 2 minutes) before serving. I met Judy through her husband, Gene. We met in a chat room about 7 years ago and are in wonderment how God could put us together as friends in a nanosecond of Bill Gate’s technology. When I asked Gene for one of Judy’s recipes he said he would send the top three take-out telephone numbers that were taped to the fridge. I do believe that Judy can hold her own in the kitchen. Here is her recipe to prove it. JUDY’S POTATO SALAD 5 lb Red Potatoes 4 hard boiled eggs 2/3 cup Mayonnaise 1/4 to 1/2 cup Sweet Pickle Salad Cubes (to taste) 2 tbs. Dill Pickle Salad Cubes 1/2 tsp. Salt 1/2 tsp. Black Pepper Peel and cut potatoes into about 1/2-inch cubes (or larger if desired). Place potatoes in a large pot, cover with water and bring to a boil. Turn heat down to medium and cook about 20 minutes or until tender. Remove from heat when done and place in a colander to drain well. Place potatoes in a container large enough to fold in rest of the ingredients without breaking up the potatoes. Dice the hard boiled eggs and add to the potatoes along with the sweet & dill pickle cubes, salt, pepper, and mayonnaise. Fold or stir until the potatoes are coated with the mixture but try not to mash the potatoes. We like the potato salad warm but if it isn’t going to be served right away, place in a covered container in the refrigerator. It is wonderful cold too. Don is my internet brother. We have felt that way the minute that we started talking to each other. He and his wife, Char, live in Alberta, Canada, and is the resident alien of our group. He offered to smuggle a kidney across the border for me when I needed one. We thought he could put it in a kidney pie, but then decided he could just fly here with his two kidneys intact and then just fly home with one kidney. That’s how much of a brother he is, and that’s how nuts we all are also! (It turned out that I did receive my kidney from my wonderful real brother, but is sure is nice to have a Canadian brother too!) Hey Linda: Here's a couple of recipes:- Spam a' L'Orange Slice can of Spam into 1//2" slices. Sauté slices in medium-hot pan with butter. When Spam begins to "brown" add 1/3 cup of orange juice. Cook till orange juice reduced. After Spam has a nice orange glaze, sprinkle lightly with brown sugar. When brown sugar dissolves...serve hot with rice or pasta. Pasta Shrimp Thinly slice or crush two cloves of garlic. Cook over medium heat in extra virgin olive oil. Add large shrimp that have been shelled and de-viened. Cook until pink Meanwhile prepare linguini or spaghettini until cooked to your preference. Drain...add shrimp, garlic, olive oil. Add chives, oregano, parmesan and croutons. Toss and serve with crusty bread.
Help make us NUMBER ONE ! Lou from Florida sent me this one. I know that I have published it before...but it is sooooooooo good! DREAMSICLE MOUSSE 1 box sugar free orange Jell-O 1 bx sugar free white chocolate instant pudding 1 small can of Mandarin oranges (drained) 1 8 oz. tub of fat free cool whip Dissolve Jell-O in 1 cup of hot water. Add 1 cup of cold and stir well and let sit about 5 minutes. Beat the pudding (dry) into the Jell-O with the mixer, until well blended. Add the mandarin oranges and fold in the cool whip. Chill several hours before serving.
Help make us NUMBER ONE ! Luanne sent me this one. She has sent me quite a few recipes that are still tucked in my folder, waiting for the right issue to slide into! DR. RICHARD BERNSTEIN’S LOW CARB DIABETIC SOUR CREAM OMELET FOR ONE Melt 1 T butter or olive oil in skillet. Sauté 1 t chopped shallot briefly, then add 5 medium sliced shrimp, 1 T chopped scallion; cook 3-4 minutes. Remove to plate. Break 2 eggs into a bowl, whisk in 1 T water, season with salt and pepper. Pour into skillet. Turn to medium-low temperature and cook. When eggs start to bubble up, place shallots, shrimp and scallions on one side of omelet. Add 2 T sour cream, 1 t chopped dill, 1/4 t paprika and a dash of cayenne pepper. When almost set, fold other side of omelet over filling. Remove to plate and serve.
Help make us NUMBER ONE ! Jessica from Corfu sent me this one. I have just started to correspond with her and find her to be a delightful lady. It is fun to travel vicariously in all the places that she has lived. I have lived in only 5 houses in my entire life, and have always lived within 20 miles of Detroit, until we moved here on Lake Huron 18 years ago. I envy those that have seen the world. CHICKEN CORDON BLEU WITH SAGE BUTTER by Antony Worrall Thompson from Saturday Kitchen Serves 2 2 x chicken thighs, boned-out, each approximately 175g/6 oz 85g/3oz Gruyére cheese, sliced thinly 4 fresh sage leaves (can use chopped fresh parsley and a squeeze of fresh lemon instead/J) 2 slices ham, lightly cooked salt and ground black pepper 85g/3oz seasoned flour 2 large free range eggs, gently beaten 85g/8oz fresh breadcrumbs 1 tbsp olive oil 25g/1oz unsalted butter For the sage butter (may substitute chopped fresh parsley and some fresh lemon zest/J) 25g/1oz unsalted butter 1 shallot, finely chopped 3 fresh sage leaves (skip if using parsley/lemon) To serve: sautéed potatoes onions seasonal vegetables 1. Place each chicken thigh between a sheet of cling film and gently bash until you have thin escalopes. 2. Place a slice of Gruyére cheese on one half of each fillet, top with two sage leaves and then top with a slice of cooked ham. Fold the other half of the fillet over the top. Trim the edges to create a neat rectangular parcel. Season both sides with a salt and ground black pepper. 3. Dip each fillet into seasoned flour, then the beaten egg followed by the breadcrumbs. Ensure the fillet is completely covered in the breadcrumb mixture. Repeat this process with the other fillet. 4. Heat olive oil and butter in a non-stick frying pan, cook the fillets on both sides until crisp and golden. Drain slightly on paper towel. Place in the oven to keep warm whilst you are making the sage butter. 5. To make the sage butter heat the butter in a small saucepan add shallot and chopped sage leaves and cook over a medium heat until the shallot is soft and translucent, approximately 5 minutes. Keep warm until ready to use. 6. To serve place a cooked chicken fillet on to a warm serving plate, pour hot sage butter over the top and serve immediately. 7. Serve with sautéed potatoes & onions and seasonal vegetables (like chopped fresh zucchini!/J).
Help make us NUMBER ONE ! Lillian sent me this recipe after I had done the chocolate and cream cheese issue. Drop in the Discussion Forum and meet her. She is my friend, and she is truly A2 Z’s best friend. EASY CHOCOLATE CHEESE PIE 3 squares semi-sweet chocolate 1/4 cup water 1 (3 oz.) package cream cheese, softened 1 (8 oz.) container frozen whipped topping, thawed 1 baked 9" graham cracker crust, cooled (I have also used a chocolate crust with this) Heat chocolate with water over low heat, stirring constantly until melted and smooth. Beat cheese until smooth and fluffy; gradually beat in chocolate. Fold in whipped topping. Stir into crust. Chill 2 to 3 hours or freeze until firm. Garnish with additional whipped topping and chocolate curls, if desired.
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