Publisher's Desk...
The weather is mind-boggling, isn't it? No matter what you hope for, when it
comes to a hurricane, no one wins. The newest coordinates place Ivan west of its
former projected path. Which places many of our loved ones in Florida out of a
direct hit. However, it means they will be on the "dirty side" of the system,
which presents a host of other troubling weather. Because I feel a connection
with each of you, and we have members in darn-near every state, Ivan will cause
trouble for someone in my a2z family. Yes, A to Z Recipes is just
a newsletter. But it hits me right in the heart when I know someone who is a
member of this family faces the threat of danger or unhappiness. I guess what I
am trying to say is that I am a sap. And my heart is heavy with worry. I wish
you all safe harbor from this powerful storm system.
Let's get on to lighter and happier subjects, shall we? Food! Yepper! That works
for me every time. And since one of the major reasons you are here with me is
collecting recipes (and maybe some humor to brighten your day), this issue
offers a great diversion. I hope you enjoy the recipes, a sweet message from
Richard in Ramblings, the great site recommended by Stoney in
Did You Know?, and some rib-tickling humor in our Crazy Corner.
Please join me in thanking everyone who helped make the issue possible today:
Richard, Bradenton, FL
Stoney, Mount Hope, WV
Lynn, Montreal
Carol, NY
Luanne, FL
LaDonna, Corvallis, OR
Tena, MO
Pat, Auburn, WA
Jean, Syracuse, NY
Larry Holmes, Ontario, Canada
Food for thought:
Look for the good in every person and every situation. You'll almost
always find it.
-Brian Tracy
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Enjoy!
Ramblings...
You are a Keeper!
Shared by Richard, Bradenton, FL
It was a way of life, and sometimes it made me crazy.
All that re-fixing, reheating, renewing, I wanted just once to be wasteful.
Waste means affluence.
Throwing away things meant you knew there'd always be more. But then my husband
died, and on that clear, cold morning, in the warmth of our bedroom, I was
struck with the pain of learning that sometimes there isn't any more.
No more hugs, no more special moments to celebrate together, no more phone calls
just to chat, no more "just one minute".
Sometimes, what we care about the most gets all used up and goes away . . .
never to return before we can say good-bye, say "I love you". So , while we have
it . . . it's best we love it . . . . . and care for it . . . and fix it when
it's broken. . . and heal it when it's sick. This is true . . . for marriage . . .
. . . and old cars. . . . and children with bad report cards . . . . . and dogs
with bad hips and aging parents and grandparents.
We keep them because they are worth it, because we are worth it. Some things we
keep - like a best friend that moved away or a classmate we grew up with.
There are just some things that make us happy, no matter what.
Life is important, like people we know who are special . . .and so, we keep them
close!
I received this from someone who thought I was a 'keeper'!
Then I sent it to the people I think of in the same way.
Now it's your turn to send this to all those people that are "keepers" in your
life . . .
Thank you for being a special part of my life! . . . . .
You're a Keeper!
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Did You Know?...
What A Ride!
Shared by Stoney, Mount Hope, WV
Take a jaunt through outer space. This is unbelievable!
http://www.spacewander.com/USA/english.html
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HELPFUL TOOLS
These are helpful tools; sites (not downloads) that you could add to your desk top.
Cooking Measurements
Here is a great site for help with cooking measurements:
http://www.baking911.com/howto_measure.htm
Cooking Units Converter
Converts metric, imperial, etc. units:
http://www.unitsconverter.net/
Recipe Quantity Calculator
This is a WONDERFUL tool, especially for those who cook for one or two:
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.asp
Great conversion tools on one website
Convert measurements, calculator, you name it FREE:
ConvertIt.com
Internet Acronym Finder
Ever see folks using abbreviations in emails and messaging and wonder what the heck they
are saying? This site will let you search for them by the actual acronym or definition:
http://www.acronymfinder.com/
Here is a huge list of internet acronyms (some are naughty!) on our web site:
http://www.a2zrecipes.net/Acronyms.html
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The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
NEW MAIL:
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Discussion Forum
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. 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 click the
Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Next Monthly Theme...
Wild 'n Weird Recipes
I am a bit of a purist when it comes to what I eat. However, I firmly believe
that recipes using wild or weird meats and/or ingredients probably are
delicious...so long as I don't know they are there. Do you have a recipe
that uses an unusual ingredient or combination of ingredients that you'd like to
share? Our a2z family who gathers regularly in the QT discussion forum thought
this would be fun. Here are some that I found while researching this theme topic:
Possum Pie
Chocolate Covered Hot Dogs
Fricasé de Cabrito
Fried Frog Legs
Grasshopper (insects) Torte
Pistachio Tortellini
Alligator Etouffee
Calf Brains & Eggs
Sweet Potato and Peanut Butter Soup
Caribou Pepper Steak
Fricasseed Raccoon
Mu Shu Armadillo
OK, folks. How about yours?
Here is the recipe submission set of rules:
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 TWO of your favorite theme recipes and in ONE email. If the number of recipes 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 follows:
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 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.
The deadline for October's theme issue is Friday, September 24th.
Theme recipes must have subject: "Wild 'n Weird Recipes" and will be posted on Sunday, October 3rd.
Please use this link: Wild 'n Weird Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Click here to submit an item for posting in this section.
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The Kitchen Sink Cookbook: Offbeat Recipes from Unusual Ingredients
Eligible for FREE Super Saver Shipping
Your purchase supports A to Z Recipes
Crazy Corner...
Guilty As Charged!
Shared by Lynn, Montreal
Have you been guilty of looking at others your own age and thinking .. . .
surely I cannot look that old? You may enjoy this short story:
While waiting for my first appointment in the reception room of a new dentist, I
noticed his certificate, which bore his full name. Suddenly, I remembered that a
tall, handsome boy with the same name had been in my high school class some 30
years ago. Upon seeing him, however, I quickly discarded any such thought. This
balding, gray-haired man with the deeply lined face was way too old to have been
my classmate. After he had examined my teeth, I asked him if he had attended the
local high school.
"Yes," he replied.
"When did you graduate?" I asked.
He answered, "In 1969. Why?"
"You were in my class!" I exclaimed.
He looked at me closely and then the son of a b*tch asked, "What did you teach?"
Senior Alphabet
Shared by Carol, NY
A is for Apple, and B is for Boat,
That used to be right, But now it won't float!
Age before Beauty is what we once said,
But let's be a bit more real instead.
Now A's for arthritis;
B's the bad back,
C is the chest pains, perhaps car-d-iac?
D is for dental decay and decline,
E is for eyesight, can't read that top line!
F is for fissures and fluid retention,
G is for gas which I'd rather not mention.
H is high blood pressure--I'd rather it low;
I for incision(s) with scars you can show.
J is for joints, out of socket, won't mend,
K is for knees that crack when they bend.
L for libido, what happened to sex?
M is for memory, I forget what comes next
N is neuralgia, in nerves way down low;
O is for osteo, the bones that don't grow!
P for prescriptions, I have quite a few,
(Just give me a pill and I'll be good as new!)
Q is for queasy, is it fatal or flu?
R for reflux, one meal turns to two.
S for sleepless nights, counting my fears,
T for Tinnitus; there's bells in my ears!
U is for urinary; big troubles with flow;
V is for vertigo, that's "dizzy," you know.
W is for worry, NOW what's going 'round?
X is for X ray, and what might be found.
Y is another year I'm left here behind,
Z is for zest that I still have-- in my mind.
I've survived all the symptoms, my body's deployed,
and I've kept twenty-six 'doctors' fully employed!!!.
Being A Friend
Shared by Luanne, FL
Tired of all those sissy "friendship" poems that always sound good, but never
actually come close to reality? Well, here is a series of promises that really
speaks to true friendship:
1. When you are sad - I will help get you drunk and plot revenge against the
sorry ass who made you sad.
2. When you are blue - I will try to dislodge whatever is choking you.
3. When you smile - I will know you finally got laid.
4. When you are scared - I will rag on you about it every chance I get.
5. When you are worried - I will tell you horrible stories about how much worse
it could be until you quit whining.
6. When you are confused - I will use little words.
7. When you are sick - Stay the hell away from me until you are well again. I
don't want whatever you have.
8. When you fall - I will point and laugh at your clumsy ass. Then I'll roll on
the ground with you.
9. A good friend will help you move... A really good friend will help you move a
body. Let me know if I ever need to bring a shovel.
10. A good friend will come and bail you out of jail...but a true friend will be
sitting next to you saying, "Damn.... that was fun!"
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
BEAN DIP
~Submitted by LaDonna, Corvallis, OR
Preheat oven to 350
1 lb ground beef
1 16 oz can refried beans
5 oz shredded Monterey jack cheese
5 oz shredded cheddar cheese
1 pkg taco seasoning mix
8 oz sour cream
Brown meat and drain. In an oven proof pan mix all ingredients in order listed.
Bake at 350 for 20 to 30 minutes. Serve with taco chips.
SPICY UKRAINIAN SAUSAGE PATTIES (Kovbasa)
~Submitted by Tena, MO
8 ounces ground chuck
1 pound ground pork shoulder
4 ounces ground pork fat
2 tablespoons vodka
2 beaten eggs
1/2 teaspoon allspice
1 tablespoon ground Ancho chile
1 tablespoon ground coriander
1/2 tablespoon fennel seed
Make sure your meats have been put through a fine grinder. Combine all
ingredients thoroughly including seasonings. Pinch off a small piece and fry, to
taste for seasoning. Form into 2 1/2-inch patties and saute in oil until brown.
FOURTH OF JULY STRAWBERRY SHORTCAKES
~Submitted by Pat, Auburn, WA
(Originally submitted for the Red, White, and Blue Theme)
Adding fresh blueberries to the usual strawberry shortcake brings star-spangled
appeal to this easy summer dessert.
Makes 8 servings
1 (17.3 oz) can Pillsbury Grands* Refrigerated Buttermilk Biscuits
2 tbsp. margarine or butter, melted
4 to 5 tbsp. sugar
1 cup whipping cream
2 tbsp. powdered sugar
1/4 tsp. vanilla
1 pint (2 cups) strawberries, sliced
1 pint (2 cups) blueberries
*Registered trademark
Heat oven to 375F. Separate dough into 8 biscuits. Dip top and sides only of
each biscuit in margarine, then in sugar. Place, sugar side up, 2 inches apart
on ungreased cookies sheet. Bake at 375F for 13 to 17 minutes or until golden
brown. Cool slightly.
In small bowl, beat whipping cream until soft peaks form. Gradually add
powdered sugar and vanilla, beating until stiff peaks form. Split biscuits;
place bottoms on 8 dessert plates. Layer each with strawberries, blueberries and
whipped cream; cover with biscuit tops.
Nutrition information per serving: 410 calories; 5 g protein; 44 g
carbohydrates; 3 g dietary fiber; 24 g fat, 2 g polyunsaturated, 10 g saturated;
42 mg cholesterol; 660 mg sodium; 200 mg potassium
Dietary Exchanges: 1 starch, 2 fruit, 5 fat
CHOCOLATE BLISS CARAMEL BROWNIES
~Submitted by Jean, Syracuse, NY
Prep Time: 20 min
Total Time: 55 min
Makes: 24 servings, 1 brownie each
Ingredients:
4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 cup chopped PLANTERS Pecan or Walnut Halves
1 pkg. (14 oz.) KRAFT Caramels
2 Tbsp. milk
1-1/2 cups BAKER'S Semi-Sweet Chocolate Chunks
Directions:
PLACE chocolate squares and butter in large microwavable bowl. Microwave on HIGH
2 minutes or until butter is melted. Stir until chocolate is completely melted.
Add sugar; stir until well blended. Mix in eggs. Add flour; mix well. Stir in
pecans. Spread into 13x9-inch baking pan lined with greased foil. BAKE at 350°F
for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy
crumbs. DO NOT OVERBAKE.
MEANWHILE, place caramels and milk in microwavable bowl. Microwave on HIGH 2-1/2
minutes, stirring after 1 minute. Stir until caramels are completely melted and
mixture is well blended. Gently spread over brownie in pan; sprinkle with
chocolate chunks. Cool in pan on wire rack. Lift out of pan onto cutting board.
Cut into squares.
CHICKEN BREASTS EN PAPIOTTE
~Submitted by Larry Holmes, Ontario, Canada
non-fat cooking spray
4 rectangles of parchment paper or aluminum foil, 14 inches long
4 skinless, boneless chicken breasts
3 large tomatoes, sliced in ¾-inch slices
4 green onions, cut into ¾-inch sliced
1 cup cremini mushrooms, thickly sliced
1 tablespoons fresh basil, chopped or 1 teaspoon dried
1 tablespoons fresh thyme, chopped, or 1 teaspoon dried
¼ cup dry white wine
lemon pepper to taste
Fold each rectangle in half and cut into a tear-drop shape so that paper is
heart-shaped when opened. Spray paper with cooking spray, leaving 1 to 2 inches
dry border. Sprinkle one of the green onions on once side of each paper. Place ¼
cup mushrooms on the onions and one chicken breast on the mushrooms. Season with
lemon pepper and ½ teaspoon thyme. Spoon 1 teaspoon wine over each chicken
breast and top with 2 thick slices of tomato and sprinkle ¼ teaspoon basil over
each set of tomatoes. Fold the other half of paper over tomatoes and crimp edges
up and roll upwards, following shape. Place packages on greased cookie sheet and
bake in 350° F oven for approximately 35 to 40 minutes or until chicken is no
longer pink when pierced with a knife. Cut a cross through the parchment to
allow the heat and aromas to escape.
Serves 4.
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Heart Healthy...
(WEIGHT WATCHER'S) POTATO BRUNCH CASSEROLE
~Submitted by Jean, Syracuse, NY
1 cup egg substitute (2 pts)
1 cup skim milk (4 pts)
1 pkg. Simply Hash Browns (not frozen, found in the refrigerator section sometimes near the eggs) (7 pts)
8 oz Velveeta Light, thinly sliced (12 pts)
7 oz Morningstar Farms Veggie Sausage Crumbles (7 pts)
Spray an 8x8 pan with cooking spray. Layer potatoes, smoked sausage, and cheese.
Mix egg substitute and milk. Add salt and pepper to taste. Pour egg mixture over
layers. Bake at 350 for 60 minutes or more (mine took about 1 hr 20 minutes
until the center was set).
9 servings, 4 points each (3.88 each)
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For Two...
LINGUINE ALLA CARBONARA
~Submitted by Richard, Bradenton, FL
Prep: 10 min Cook: 10 min Servings: 3
Source: Buitoni Pasta
Ingredients
• 1/2 cup CARNATION Evaporated Fat Free Milk
• 1/3 cup loose-pack frozen peas
• 1 large egg
• 1/4 cup chopped red bell pepper
• 2 slices turkey bacon
• 1/3 cup freshly shredded Parmesan cheese
• 1 (9-oz.) package BUITONI Refrigerated Linguine
Directions
COOK evaporated milk, peas, egg, bell pepper and crushed red pepper in medium
saucepan, stirring frequently, until mixture is slightly thickened (do not
boil). Stir in bacon and half of cheese; heat through.
PREPARE pasta according to package directions. Toss pasta with sauce. Sprinkle
with remaining cheese. Serve immediately.
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Publisher's Choice...
SEAFOOD SALAD SANDWICHES
Your choice of chopped seafood gives you options for some surfin? fun on a
bun!
Prep: 10 min
1 1/2 cups chopped cooked seafood, (crabmeat, shrimp or lobster)
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium celery stalk, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
4 hot dog buns, split
1. Mix all ingredients except buns.
2. Fill buns with seafood mixture.
Makes 4 servings
Tuna Salad Filling:
Substitute 1 can (9 ounces) tuna, drained, for the seafood. Stir in 1 teaspoon
lemon juice.
Chicken Salad Filling:
Substitute 1 1/2 cups chopped cooked chicken or turkey for the seafood.
Nutritional Info Per 1 Serving: Calories 375 (Calories from Fat 225); Fat 25g
(Saturated 4g); Cholesterol 80mg; Sodium 710mg; Potassium 280mg; Carbohydrate
24g (Dietary Fiber 2g); Protein 15g
Diet Exchanges: 1 1/2 Starch; 1 1/2 Lean Meat; 4 Fat
This recipe from General Mills, Inc.
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