To leave "A to Z Recipes Newsletter" see instructions at the end.
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 one and all. Before we get to the issue that Linda has prepared for you, we have a birthday baby! Fancy from Aurora, NE celebrates her birthday today. I have an issue all planned for posting on Friday for this special lady. Fancy is such an interesting person. I will tell you more about her on Friday. In the meantime, please drop by the A to Z Discussion Forum QT to send Fancy a personal wish. Hi from Linda in Michigan. “Needs more garlic.” That’s Mr. Mike’s standard reply if he likes a new dish that I have prepared. It could be anything from apple crumb pie to meatballs to zucchini. It means that the dish is a “keeper”. Just like garlic. While I am not as crazy about garlic as he is, I do like it’s subtle flavor. My mom was a “no-nonsense-use-salt-only-if-you-have-to-cook“. I don’t think she ever sliced an onion, much less smashed a garlic clove. I, like most of you I think, cook in the happy medium most of the time. I have chosen some really good garlicky recipes for you. Follow them as they are written...and then “add more garlic” if necessary! Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! GARLIC CONUNDRUM By: Mozella Rainwater Sunshine mozellasunshine@mediaone.net Lessens allergies, keeps me in the pink Improves circulation so I'm alert, able to think Counters arthritis relieves joints of painful kinks Thins blood so ticker won't go on the blink Flavors soups, salads, vegey & fruity juice drinks Lifts spirits & energy, lets me enjoy walks & skating rink. For all this I'm grateful with only one complaint -- WHY - DO - YOU - MAKE - ME - STINK?!!! Garlic... Builder of Spirit, Aromatic Conqueror There once was woman named Gail Who ate them without fail The garlic she grew Tasted great in a stew In ice cream, in chutney or quail Oh garlic, so humble and fine with taste and aroma sublime When I'm feeling low A great gift you bestow When sautéed with some chicken and wine If you've a cold inside your nose find a place where Garlic grows With onions, simmered in a pot Drink it while it's nice and hot If you partake of this fine soup You will no longer feel like poop Believe me for I know quite well There's more to Garlic then the smell Of a valiant Garlic A tale I now recite Of bravery and sacrifice Of knowing wrong from right The roses stood alone Unprotected from the bugs Who came and munched and gnawed on them The creepy little thugs They cried "Oh please protect us" But their anguish was for naught For the flowers and the shrubs nearby Were more concerned with rot Then came the valiant Garlic bulb The stinker and the rose That grew around the roses And the pests, in terror, froze "You stay away", the Garlic said "The rose she is my friend I'll nourish and protect her Until the bitter end" They have a saying, in garden speak That everybody knows "Roses love the garlic, And the Garlic loves the Rose" All of the above were written by: Christina McCann, Forest Grove, BC
Help make us NUMBER ONE ! Source: Whatscookingamerica GARLIC Selecting Garlic When selecting garlic, it should be big, plump and firm, tight silky skins with its paper-like covering intact, not spongy, soft, or shriveled. (Why buy small ones that are a pain to peel?) Storing Garlic Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual cloves will keep from 5 to 10 days. Store in a cook, dark, and dry location (dampness is the bane of garlic, so store away from stove and sink). If the cloves sprout, the garlic is still usable and the sprouts can be used for salads. To preserve garlic cloves after they have been peeled, place them in a jar, cover with olive oil, seal jar, and store in refrigerator. They will stay fresh 3 to 4 months this way. Cooking With Garlic Be careful not to overcook or brown garlic when sautéing in oil. If overcooked, it will become bitter and unpleasant tasting. Minced garlic usually cooks in less than 1 minute. Do not have the cooking oil too hot. When sautéing onions and garlic in a recipe, add the onions first. When the onions are just about done, add the garlic. Garlic Facts and Myths Did you know that one clove of garlic is ten times stronger pushed through a garlic press than one clove minced fine with a sharp knife? Did you know that the Roman historian, Pliny, lists no less than sixty-one medicinal uses for garlic? A few are: Vampires flee from it. Will cure a cold. Will cure warts. Will stop fainting spells. Improves the circulation. Wards off the evil eye. Will grow hair. A restorative for failing masculine powers. Alleviates high blood pressure. Quick Peeling Methods for Garlic To begin, cut off the tough piece at the end of the garlic (this is the part that was attached to the bottom of the garlic head before the clove was removed). For peeling of large amounts of garlic, the following methods work well: Stove Top Method: Separate head of garlic into individual, unpeeled cloves. Drop cloves into boiling water to cover; cook two minutes. Turn into colander; rinse with cold water. Let stand until cool enough to handle, then peel. Microwave Method: Place whole head of garlic on a paper plate. Microwave on high for about one minute, rotating plate at thirty seconds. (Time will vary according to the size of the head.) Let rest in microwave oven one minute. Remove; let stand until cool enough to handle, then peel. Hit The Knife Method: Place clove of garlic on cutting board and place the flat side of a chef's knife on top of the clove and rap the blade sharply with your fist to break the skin for easy removal. This is a good method for peeling a few cloves at a time. Don't apply too much pressure because the clove can easily be smashed 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.
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.
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 !  Have you heard of the garlic diet? You don't lose much weight, but from a distance your friends think you look thinner. What happened to the dog that ate nothing but garlic? His bark was much worse than his bite!
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 ! 40 CLOVE WINGS Source: The Stinkin Rose Club 2 ½ pound wings, trimmed and separated ½ c. olive oil 40 garlic cloves (yes I said 40) peeled ¼ tea. salt ¼ tea. freshly ground black pepper ¼ tea. rosemary ¼ tea. oregano Italian or French Bread Preheat oven to 425°. Place wings and remaining ingredients in a large casserole and toss to distribute garlic cloves and seasonings around wings. Cover and bake for about 1 hour or until garlic cloves are tender. Transfer wings to platter and serve with crusty bread to dip in the garlicky oil. The cloves may be eaten as they are or spread on the bread. Remember baking the garlic mellows out the flavor. Mmmmm. Can't you just smell it . GARLICKY CLAM DIP Source: Guildameister Organic Garlic Recipes 8 oz cream cheese ½ teaspoon Salt 1 large clove Garlic 1 dash fresh ground pepper 7 oz clams; drained and minced ¼ cup clam broth 1 ½ teaspoon Worcestershire 2 teaspoons lemon juice Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies. Serves 8. CHICKPEA AND GARLIC SOUP Source: Kate’s Vegan Cookery Site The original version of this was published in the Chicago Tribune. I have altered it by increasing the vegetable content for flavor, and decreasing the fat content. If you want the garlic flavor to be more prominent, then add it with the chickpeas rather than at the start of cooking. I think this soup tastes best the day after cooking. The teaspoon and US cup measurements should be taken after chopping the vegetables finely. Serves 3 for a light lunch when served with bread vegetable stock to sauté (made with 1 stock cube or 1 tsp powder) 4-6 garlic cloves (4 - 6 tsp) 1 stick celery (3/4 - 1 cup) 1 (sweet) red (bell) pepper (3/4 cup) 1 small carrot (50g, 1/4 cup) 1 can (400g, 15 oz) chickpeas (garbanzo beans) 250ml (9 fl oz, 1 cup) V8 juice (could substitute tomato juice) freshly-ground black pepper 1/2 tsp dried basil (no more) 1. Finely chop the garlic, celery, red pepper and carrot. Sauté in vegetable stock for about 7-8 minutes until celery is translucent and vegetables are soft. 2. Meanwhile, drain and rinse the chickpeas. Add to the saucepan with V8 juice and 275ml (10 fl oz, 1 ¼ cups) water. Season with black pepper and add the basil. 3. Bring to the boil, then cover, reduce heat and simmer for 20 minutes, stirring occasionally. 4. Purée (a hand blender works fine) and adjust consistency by adding more water if necessary. Check seasoning, reheat and serve. GARLIC SOUL BEANS Source: The Garlic Store One of our most favorite bean recipes! 1 cup dried black beans, soaked overnight 1 green bell pepper, halved and seeded 2 bay leaves 1/4 cup white cooking wine 1 large onion, chopped 1 green bell pepper, chopped 6 cloves garlic, minced 1/2 cup dry sherry 2 tbsp wine vinegar 1 1/2 tsp ground cumin 2 jalapenos, minced Cook beans in 6 cups of water along with pepper halves and bay leaves. Simmer until beans are tender, 2 hours or longer. Check beans for liquid during cooking. Sauté in white wine the onion, chopped pepper, garlic until softened. Add sherry, vinegar, cumin and jalapenos. Simmer. When beans are soft, add the sautéed mixture and continue cooking another hour. Remove bay leaves and green pepper halves. Salt and pepper to taste. Serves 6. GARLIC CHICKEN CASSEROLE Source: Pat the Garlic Lady Ingredients - 2 cups cooked Egg Noodles 2 Tbs. Butter 2 Tsp. Salad Herbs 1/3 cup Parmesan Cheese 2 tsp. Olive Oil 2 Tbs. diced Onion 8 minced Garlic Cloves 1 large Tomato, chopped 4 sliced Green Chile's, cooked 1/2 cup sliced Mushrooms, cooked 1/2 Tsp. Salt 1/4 Tsp. Pepper (coarsely ground) 1/8 Tsp. ground Thyme 1/8 Tsp. Paprika 1/2 cup Chicken Broth (check the label... NO MSG PLEASE!) 1 1/2 cups cooked Chicken, cut in strips 2 cups sharp Cheddar Cheese, shredded 2 Tbs. finely-diced Pimiento Directions - Drain and butter the cooked egg noodles, while still warm. Sprinkle in salad herbs and parmesan cheese. Blend in well and cover, put aside. In a saucepan, heat olive oil and sauté onion and garlic. Add chopped tomato, green Chile's and mushrooms. Mix in salt, pepper thyme and paprika. Add chicken broth, and chicken strips. Simmer for 10 to 15 minutes, stirring occasionally, cover. After simmering, combine chicken and noodles, add 1 1/2 cups cheese and pimientos, mix in well. Preheat oven to 350 F. Butter a 1 1/2 quart casserole dish. Put mixture in dish and top with remaining 1/2 cup of cheese. Bake for 10 to 15 minutes, until cheese melts completely. GARLIC CHICKEN DRUMMIES Source: Just General Recipes 2 tb Lemon juice 2 tb Vegetable oil 1 tb Chopped fresh or 1 teaspoon dried oregano leaves 1 Clove garlic, finely chopped 8 Chicken drumsticks (about 5 1/2 Pounds) Mix all ingredients except chicken drumsticks. Cover and grill chicken 5 to 6 inches from medium coals 15 to 20 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning and brushing frequently with garlic mixture, until done. FLANK STEAK EN BROCHETTE Source: Garlic and Spice Italian Recipes Ingredients 1 or 2 flank steaks – tenderized 1 or 2 hot Italian sausage links – cooked 2 heaping tablespoons garlic – chopped 1 medium yellow onion – chopped 1/2 cup celery – chopped 1 bag unseasoned bread stuffing 1 teaspoon Italian seasoning 1 quart Bold Tomato Sauce 2 tablespoons butter 1 small can beef broth 1 8 oz package of shredded mozzarella 1 4 oz package of sliced mozzarella 1 tablespoon dried basil – crumbled 1/4 teaspoon pepper salt to taste Preparation The flank(s) should be tenderized both with and against the grain by your butcher. In addition, lightly pound the steak to maximize its area, but not so much as to tear or mangle the meat. Cut a pealed garlic clove in two lengthwise and rub into the meat on both sides. Salt and pepper. Cook the Italian sausage in a large nonstick frying pan. Set aside. Remove any grease and sauté' the butter, onions, celery, seasonings and garlic until onions are tender. Add the bread stuffing and sauté' until the bread soaked up the liquid, adding beef broth if necessary to completely moisten the stuffing. Spread each flank steak on a suitable surface and cover the surface with mozzarella slices. Evenly spread the stuffing on top the cheese to about 1/2–inch thick. Place a sausage parallel to the "width side" and in combination with the flank steak, roll the sausage up in the flank steak. Fold up the ends and, using small skewers, close each end. Place in a "bread pan" and smother with Bold Tomato sauce or your favorite tomato sauce. Top with mozzarella cheese and bake for 1 hour at 350° F. One flank steak will serve six famished Muskie hunters. See…I told you….even garlic in desserts! GARLIC RICE PUDDING Source: Garlicfestival.com 1 lb chopped dates (pitted or unpitted ok) 1 gallon milk (whole or lowfat) 4 cups fragrant Basmati Rice (washed) 5 bulbs garlic (peeled & chopped) Heat the milk to a boil. Do this carefully since it burns easily. You may want to grease the pot with a light oil or ghee (clarified butter) to help prevent burning. As milk comes to a boil add the chopped dates and cook for at least 20 minutes stirring often. Strain the date residue and bring the milk back to a boil, add rice and garlic and cook and stir over a low heat until the rice is done. Let cool and serve with yogurt. This recipe comes to us from Karta Purkh Khalsa. She is the first winner in our co-sponsored Garlic Recipe.
Help make us NUMBER ONE ! HEART HEALTHY GARLIC MASHED POTATOES Whether with saucepan or microwave, you can make this dish tasty without added fat or salt. A heart healthy recipe. Yield: 4 servings 2 (1 lb) large potatoes, peeled, quartered 2 C skim milk 2 cloves garlic, large, chopped 1/2 tsp white pepper To use saucepan: 1. Cook potatoes, covered, in small amount of boiling water for 20–25 minutes or until tender. Remove from heat. Drain and recover. 2. Meanwhile, in small saucepan over low heat, cook garlic in milk until soft (about 30 minutes). 3. Add milk-garlic mixture and white pepper to potatoes. Beat with electric mixer on low speed, or mash with potato masher, until smooth. To use microwave: 1. Scrub potatoes, pat dry, and prick with fork. 2. On plate, cook potatoes uncovered on 100 percent (high) power until tender (about 12 minutes), turning over once. 3. Let stand 5 minutes, then peel and quarter. 4. Meanwhile, in 4-cup measuring glass, combine milk and garlic. Cook, uncovered, on 50 percent (medium) power until garlic is soft (about 4 minutes). 5. Continue as directed above. Serving size: 3/4 cup - Each serving provides: Calories: 142 Total fat: less than 1 g Saturated fat: less than 1 g Cholesterol: 2 mg Sodium: 69 mg Total fiber: 2 g Protein: 6 g Carbohydrates: 29 g Potassium: 577 mg National Institutes of Health http://www.nih.gov/ Keep the Beat: Heart Healthy Recipes National Heart, Lung, and Blood Institute
Help make us NUMBER ONE ! NEW POTATOES WITH OLIVE OIL AND GARLIC Ingredients: 12 small new potatoes (1 pound total) 1 tablespoon plus 1 teaspoon extra virgin olive oil 1 large clove garlic, minced 1/4 teaspoon salt Pinch of freshly ground pepper Directions: Peel off a 1/2-inch strip of skin around the center of each potato. Place the potatoes in a steamer set over simmering water. Cover and steam until tender, 15 to 20 minutes. Drain and reserve. Heat the oil and garlic in a non-stick skillet large enough to hold the potatoes in one layer. Cook over medium heat until the garlic is fragrant, about 2 minutes. Add the potatoes and roll them in the oil mixture. Season with salt and pepper. Makes: 12 new potatoes (4 Servings) Nutritional Information Per Serving (about 3 small potatoes): Calories: 123 Fat: 5g Cholesterol: 0mg Sodium: 153mg Carbohydrate: 19g Dietary Fiber: 3g Sugars: 2g Protein: 3g Diabetic Exchanges: 1 Starch, 1 Fat Source: The New Family Cookbook For People with Diabetes A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! GRILLED GARLIC SHRIMP AND GARLIC MASHED POTATOES Source: Lovingyou.com Ingredients: SHRIMP 12 ounces large shrimp, (approximately 12) salt and pepper 1/4 cup mixed herbs, (basil, tarragon, oregano) 1/2 small garlic clove, minced 1/4 teaspoon shallots, minced 1 1/2 tablespoons extra virgin olive oil MASHED POTATOES 1 1/2 pounds potatoes, (seven medium-sized) 1/2 cup heavy cream 1/4 cup butter, (1 stick) 1/2 teaspoon minced fresh garlic salt and pepper, to taste Preparations: SHRIMP - Preheat oven to 350 degrees F. Peel shrimp and sprinkle with salt and pepper. In a mixing bowl, combine herbs, garlic, shallots and shrimp. Oil a cookie sheet with olive oil, and place shrimp on pan. Grill for 2 minutes or until pink on each side. Bake at 350 degrees F for 2 minutes until brown. MASHED POTATOES - Peel potatoes, cut into 1/2-inch cubes and boil in salted water until soft. Drain all the water. Mash potatoes and put into mixing bowl. Slowly whip with an electric mixer until smooth. In medium saucepan, heat cream and butter until slightly warm. Add cream and butter to the potatoes and mix for 2 minutes. Add garlic, salt and pepper and mix for 1 minute. Makes 2 Servings.
Help make us NUMBER ONE !  CHEESE GARLIC BISCUITS (RED LOBSTER) Source: Epicurean.com Ingredients: Preheat oven to 450 degrees F. 2 cups Bisquick Baking Mix 2/3 cup milk 1/2 cup shredded cheddar cheese (2 oz.) 1/4 cup margarine or butter, melted 1/4 tsp. garlic powder Directions: Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake at 450 degrees F. 8 to 10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. 10 to 12 biscuits Ten Natural Remedies That Can Save Your Life by Dr. James Balch
A to Z Recipes Website Contact List Owner-Submit Article Submit a Recipe Sign up for Newsletter Be Removed from Newsletter A to Z Recipes Website Archives View recent issue archives at Zinester A to Z Recipes Theme Issues View vintage issue archives at Topica
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.  Ten Natural Remedies That Can Save Your Life by Dr. James Balch  The Complete Garlic Lovers Cookbook by Gilroy Garlic Festival  Zyliss Susi DeLuxe Garlic Press Dishwasher-safe! |
