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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. Like you, I am saddened by the horrific situation for our friends in the Gulf coastal states. I hope all of you will continue to pray for their welfare.  Tomorrow is a special day for our birthday baby, Patricia W. from Anahuac, Texas. Patricia, I hope your day is wonderful. Maybe everyone will drop by the A to Z Discussion Forum QT to wish Patricia a very happy birthday. I am sharing some recipes with you from a nifty book I own called America's Best Community Cookbook, by Oxmoor House Publishing. Typing up the recipes was tedious but actually rather therapeutic, too. It took my mind off all else that is going on. I think preparing one of the recipes tonight will raise my spirits, too. I know it will certainly make my kids feel better since I have worked all week and not done much in the way of cooking for them. Keep the theme recipes coming, won't you? And make sure you use the special email link in the Monthly Theme section. It will help me organize the recipes received. Have a good weekend. And keep those prayers going for the victims of Katrina. If you are blessed, share a few dollars with them through a cash donation to the American Red Cross. You can donate on-line right here. Do it now while it is on your mind. You can contribute with a quick click by an amount, or call a toll-free number to contribute any amount not listed. Thank you! Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! You Are Blessed Shared by Ann, FL If you woke up this morning with more health than illness, you are more blessed than the million who won't survive the week. If you have never experienced the danger of battle, the loneliness of imprisonment, the agony of torture or the pangs of starvation, you are ahead of 20 million people around the world. If you attend a church meeting without fear of harassment, arrest, torture, or death, you are more blessed than almost three billion people in the world. If you have food in your refrigerator, clothes on your back, a roof over your head and a place to sleep, you are richer than 75% of this world. If you have money in the bank, in your wallet, and spare change in a dish someplace, you are among the top 8% of the world's wealthy. If your parents are still married and alive, you are very rare, especially in the United States. If you hold up your head with a smile on your face and are truly thankful, you are blessed because the majority can, but most do not. If you can hold someone's hand, hug them or even touch them on the shoulder, you are blessed because you can offer God's healing touch. If you can read this message, you are more blessed than over two billion people in the world that cannot read anything at all. You are so blessed in ways you may never even know.
Help make us NUMBER ONE ! I think we've seen this, but this is a good time of year for a refresher!! Shared by Rusty, FL Bounce this around! Now this is worth forwarding! Great Tip....Who woulda thought? 1. My mail carrier told me that the US Postal service sent out a message to all letter carriers to put a sheet of Bounce in their uniform pockets to keep yellow jackets away. Use them all the time when playing baseball and soccer. I use it when I am working outside. It really works. The yellow jackets just veer around you. And all this time you've! just been putting Bounce in the dryer! 2. It will chase ants away when you lay a sheet near them. 3. It also repels mice. Spread them around foundation areas, or in trailers, cars that are sitting and it keeps mice from entering your vehicle. 4. It takes the odor out of books and photo albums that don't get opened too often. 5. Repels mosquitoes. Tie a sheet of Bounce through a belt loop when outdoors during mosquito season. 6. Eliminates static electricity from your television (or computer) screen. Since Bounce is designed to help eliminate static cling, wipe your television screen with a used sheet of Bounce to keep dust from resettling. 7. Dissolve soap scum from shower doors. Clean with a sheet of Bounce. 8. Freshen the air in your home. Place an individual sheet of Bounce in a drawer or hang in the closet. 9. Put Bounce sheet in vacuum cleaner. 10. Prevent thread from tangling. Run a threaded needle through sheet of Bounce before beginning to sew. 11. Prevent musty suitcases. Place an individual sheet of Bounce inside empty luggage before storing. 12. Freshen the air in your car. Place a sheet of Bounce under the front seat. 13. Clean baked-on foods from a cooking pan. Put a sheet in a pan, fill with water, let sit overnight, and sponge clean. The antistatic agent apparently weakens the bond between the food. 14. Eliminate odors in wastebaskets.. Place a sheet of Bounce at the bottom of the wastebasket. 15. Collect cat hair. Rubbing the area with a sheet of Bounce will magnetically attract all the loose hairs. 16. Eliminate static electricity from Venetian blinds. Wipe the blinds with a sheet of Bounce to prevent dust from resettling. 17. Wipe up sawdust from drilling or sand papering. A used sheet of Bounce will collect sawdust like a tack cloth. 18. Eliminate odors in dirty laundry. Place an individual sheet of Bounce at the bottom of a laundry bag or hamper. Deodorize shoes or sneakers. Place a sheet of Bounce in your shoes or sneakers overnight. 19. Golfers put a Bounce sheet in their back pocket to keep the bees away. 20. Put a Bounce sheet in your sleeping bag and tent before folding and storing them. Keeps them smelling fresh. And now that you know, print and keep on file or bounce (pass) it around. :-) 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.
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There is some truth to this Shared by Don G., GA Q. When is a retiree's bedtime? A. Three hours after he falls asleep on the couch. Q. How many retirees to change a light bulb? A. Only one, but it might take all day. Q. What's the biggest gripe of retirees? A. There is not enough time to get everything done. Q. Why don't retirees mind being called Seniors? A. The term comes with a 10% percent discount. Q. Among retirees what is considered formal attire? A. Tied shoes. Q. Why do retirees count pennies? A. They are the only ones who have the time. Q. What is the best way to describe retirement? A. The never ending Coffee Break. Q. Why does a retiree often say he doesn't miss work, but misses the people he used to work with? A. He is too polite to tell the whole truth.
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 ! PORK CHOPS WITH CARAMELIZED ONIONS AND SMOKED GOUDA 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper 8 (1-inch-thick) rib pork chops 9 tablespoons vegetable oil, divided 1 teaspoon sweet Hungarian paprika 4 large onions, sliced 1 teaspoon sugar 1 tablespoon sweet Hungarian paprika 2 cups beef broth 3/4 cup (3 ounces) shredded smoked Gouda cheese 3 tablespoons butter or margarine 5 tablespoons all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper Combine 1 cup flour, 1 teaspoon salt, and 1 teaspoon pepper in a large zip-top freezer bag. Add chops; seal bag, and shake to coat. Heat 3 tablespoons oil in a heavy skillet over medium-high heat until hot; add 4 chops. Cook 3 minutes on each side or until browned. Transfer to a 15- x 10-inch baking dish. Repeat procedure. Sprinkle with 1 teaspoon paprika. Wipe skillet with a paper towel. Heat 3 tablespoons oil in skillet until hot. Add onion; sprinkle with sugar. Cook, stirring constantly, 20 minutes or until tender and golden. Add garlic; cook 1 minute. Remove from heat; add 1 tablespoon paprika; stir well. Spoon onion mixture over chops. Pour broth over onion mixture. Cover mixture and bake a 350F for 45 minutes. Remove from oven, and transfer chops to a serving platter. Pour onion mixture through a wire-mesh strainer into a 4-cup liquid measuring cup. Add enough water to broth mixture to measure 2 1/2 cups, if necessary. Set aside. Return solids in strainer to baking dish; top with chops. Sprinkle with cheese. Bake 5 more minutes or until cheese melts. Set aside. Melt butter in a heavy saucepan over low heat; add 5 tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve chops and onion with sauce. Yield: 8 servings. BETTER-THAN-GRANDMA'S MASHED POTATOES 3 pounds baking potatoes, peeled 2 1/2 quarts chicken broth 4 small carrots, scraped and cut into 1/2-inch pieces 1 small onion, chopped 1/4 cup butter or margarine 1 teaspoon dried dillweed 1 1/2 cups sour cream 3 tablespoons chopped fresh parsley 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter or margarine Combine potatoes and chicken broth in a Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Add carrot and onion, and simmer 20 minutes or until potatoes are tender; drain. Combine vegetables, 1/4 cup butter, and dillweed in a large bowl; mash. Add sour cream and next 3 ingredients, stirring well. Spoon mixture into a greased 11 x 7-inch baking dish; dot with 1 tablespoon butter. Cover and bake at 350F for 35 minutes or until bubbly. Yield: 8 servings. CHOCOLATE-MACADAMIA NUT PIE This simple sweet looks smashing, in part because it's shaped in a springform pan. A chocolate-cream cheese mixture is softened with whipped cream before it's frozen. Make this pie several days ahead, and store it tightly wrapped in the freezer. It's great simply chilled, too. 1 cup (6 ounces) semisweet chocolate morsels 1 2/3 cup crushed chocolate wafers (about 6 ounces) 1/4 cup butter or margarine, melted 1/2 (8 ounce) package cream cheese, softened 3/4 cup sugar 1 1/2 teaspoons vanilla or almond extract 1 (3 1/2 ounce) jar macadamia nuts, coarsely chopped 2 cups whipping cream Garnishes: unsweetened whipped cream, chocolate shavings, toasted macadamia nuts Melt chocolate morsels in a heavy saucepan over low heat, stirring often. Remove from heat, and set aside. Combine crushed wafers and melted butter. Press mixture in bottom of a lightly buttered 9-inch springform pan. Combine melted chocolate, cream cheese, sugar, and vanilla in a mixing bowl; beat at medium speed with an electric mixer until smooth. Fold in macadamia nuts. Beat 2 cups whipping cream at high speed until soft peaks form. Add about one-fourth of whipped cream to chocolate mixture, and beat until blended. Fold remaining whipped cream into chocolate mixture. Pour into crust. Cover and freeze at least four hours until ready to serve. To serve, carefully remove side of springform pan; let pie stand 10 minutes before serving. Garnish of desired. Yield: 8 servings. FOOLPROOF POT ROAST 2 medium onions, thinly sliced 2 tablespoons vegetable oil 1 (3-pound) chuck roast 1 (16-ounce) can whole-berry cranberry sauce 1 (5-ounce) jar prepared horseradish Cook onion in hot oil in a Dutch oven over medium-high heat, stirring constantly, until tender. Reduce heat to medium; add roast, and brown on both sides. Add cranberry sauce and horseradish. Cover and cook 3 1/2 hours or until roast is tender. Yield: 8 servings. STRAWBERRY STREUSEL SHORTCAKE 3 cups biscuit mix 2/3 cup milk 1/4 cup butter or margarine, melted 1/2 cup firmly packed light brown sugar 1/2 cup chopped walnuts 1/4 cup butter or margarine 1 (12-ounce) container frozen whipped topping, thawed 2 pints fresh strawberries, sliced Combine first 3 ingredients in a large bowl; stir until a very soft dough forms. Spread dough evenly in 2 greased 8-inch square pans. Combine sugar and walnuts; cut in 1/4 cup butter with a pastry blender until mixture is crumbly. Sprinkle nut mixture over dough. Bake, uncovered, at 400F for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove pastry from pans, and cool completely on wire racks. Place 1 cake layer on a serving plate. Spread half of whipped topping over layer, and arrange half of sliced strawberries on top. Place second layer on top; repeat procedure with remaining layer, whipped topping, and strawberries. Chill until ready to serve. Yield: 1 (8-inch) cake. SHRIMP CASSEROLE Elegance reigns in this creamy casserole that boasts fresh asparagus, mushrooms, and artichoke hearts, and is topped with Parmesan cheese. Crusty bread is a must to soak up and savor all the decadent cream sauce. 4 1/2 cups water 1 1/2 pounds unpeeled, large fresh shrimp 1 pound fresh asparagus 1 (14-ounce) can quartered artichoke hearts, drained and chopped 2 tablespoons butter or margarine 1 (8-ounce) package sliced fresh mushrooms 1/4 cup butter or margarine 1/4 cup all-purpose flour 3/4 cup whipping cream 3/4 cup milk 1/4 cup dry sherry 1 tablespoon Worcestershire sauce 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon ground red pepper 1/4 cup freshly grated Parmesan cheese Paprika Hot cooked rice Bring water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, and devein, if desired. Snap off tough ends or asparagus. Cut asparagus into 1-inch pieces. Arrange asparagus in a steamer basket over boiling water. Cover and steam 8 minutes or until crisp-tender. Arrange asparagus, artichokes, and shrimp in a lightly greased 2-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat; add mushrooms, and sauté until tender. Arrange mushrooms over shrimp. Melt 1/4 cup butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in cream and milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in sherry, Worcestershire sauce, salt, and peppers. Pour mixture over mushrooms. Sprinkle with Parmesan cheese and paprika. Bake, uncovered at 375F for 20 minutes. Let stand 5 minutes before serving. Serve with rice. Yield: 6 servings. CHICKEN CARBONARA Any type of pasta that lists cream and bacon as ingredients is bound to be good. Serve immediately, or the creaminess will be lost. 8 ounces uncooked dried linguine 3 tablespoons vegetable oil 4 skinned and boned chicken breasts, cut into 1/2-inch strips 1 large green bell pepper, cut into 1/2-inch strips 1 cup whipping cream 1/2 cup freshly grated Romano cheese 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 6 bacon slices, cooked and crumbled 2 tablespoons chopped fresh parsley Cook linguine according to package directions; drain. Set aside, and keep warm. Heat vegetable oil in a large skillet over medium-high heat. Add chicken, and sauté 3 to 4 minutes on each side or until done. Remove chicken; set aside, and keep warm. Add pepper to skillet; cook 5 minutes or until tender, stirring occasionally. Add whipping cream, cheese, salt, black pepper, thyme, and reserved chicken to the skillet. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until slightly thickened. Stir in the cooked pasta and bacon. Sprinkle with parsley. Serve immediately. Yield: 4 to 6 servings.
Help make us NUMBER ONE ! ORANGE ROUGHY WITH STRAWBERRY-STAR FRUIT SALSA Orange roughy is a tender, mild white fish that's easy to cook. Here, it's ready in just 5 minutes under the broiler. And you can make the citrusy salsa ahead; it gives a kiss of beautiful color to the white fish. 1 cup sliced fresh strawberries 2 medium start fruit (carambola), thinly sliced 1/2 cup minced onion 1 tablespoon chopped jalapeno pepper 1 tablespoon minced fresh cilantro 1 teaspoon grated lime rind 1 tablespoon fresh lime juice 1/4 teaspoon ground coriander 1/8 teaspoon ground red pepper 2 tablespoons fresh lime juice 2 teaspoons butter, melted 6 (6-ounce) orange roughy fillets Garnish: jalapeno peppers, halved Combine first 9 ingredients in a medium bowl to make salsa. Cover and chill 2 hours. Combine 2 tablespoons lime juice and butter in a small bowl. Place orange roughy fillets on a lightly greased rack in a broiler pan. Brush with butter mixture. Broil 5 1/2 inches from heat 5 minutes or until fish flakes with a fork. Serve with salsa. Garnish, if desired. Yield: 6 servings.
Help make us NUMBER ONE ! SUMMER LIME CHICKEN Generous amounts of fresh lime juice, cilantro, and garlic create a marinade that only needs to mingle with the chicken for an hour to infuse it with flavor. 1/3 cup olive oil 1/4 cup fresh juice 3 garlic cloves 3 tablespoons minced fresh cilantro 1/2 teaspoon salt 1/2 teaspoon pepper 4 skinned and boned chicken breasts Whisk together first 6 ingredients in a small bowl. Reserve 2 tablespoons marinade for basting. Place chicken in a large zip-top freezer bag. Pour remaining marinade over chicken, and seal. Marinate in refrigerator 1 hour, turning chicken occasionally. Remove chicken from marinade; discard marinade. Grill, covered with grill lid, over medium-high heat (350-400F) about 20 minutes or until done, turning once and basting occasionally with reserved 2 tablespoons marinade. Yield: 4 servings. Note: I do not have the nutritional values or diabetic exchanges on this recipe, but it certainly seems to fall in line with a health-conscious diabetic dietary plan.
Help make us NUMBER ONE ! SAUTÉED SHRIMP WITH LEMON SAUCE 1 pound unpeeled, large fresh shrimp, peeled and deveined 3 tablespoons olive oil 2 large garlic cloves, minced 3 to 4 tablespoons fresh lemon juice 1 tablespoon finely chopped fresh parsley 1/2 teaspoon salt 1/8 teaspoon ground white pepper or 1/4 teaspoon ground black pepper Sauté shrimp in hot oil in a large skillet over medium-high heat just until shrimp turn pink; reduce heat to medium. Add garlic, lemon juice, and parsley; cook 1 minute. Sprinkle with salt and pepper. Serve with French bread or pita bread. Yield: 2 servings.
Help make us NUMBER ONE ! REGENCY BEEF TENDERLOIN WITH ROYAL BUTTER 1 cup soy sauce 2/3 cup vegetable oil 3 tablespoons brown sugar 2 tablespoons Dijon mustard 1 teaspoon garlic powder 1 green onion, chopped 1 (5- to 6-pound) beef tenderloin, trimmed Garnishes: fresh criminals and shiitake mushrooms, flat-leaf parsley Royal Butter Combine first 7 ingredients in a medium bowl; stir well. Place tenderloin in a large zip-top freezer bag. Pour marinade mixture over tenderloin. Seal bag securely. Marinate in refrigerator 8 hours, turning occasionally. Remove tenderloin from marinade. Bring marinade to a boil in a saucepan; set aside. Place tenderloin on a rack in a shallow roasting pan. Bake at 400F for 45 to 55 minutes or until thermometer inserted into thickest part registers 145F (medium-rare) or 160F (medium), basting occasionally with marinade. Let stand 10 minutes before slicing. Garnish, if desired. Serve with Royal Butter. Yield: 12 servings. Royal Butter 1/2 cup butter or margarine, softened 1 (8-ounce) package cream cheese, softened 1/4 cup mayonnaise 1/4 cup prepared horseradish, drained Combine all ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Serve at room temperature. Yield: 2 cups.
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