September 22, 2010
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday
edition of A to Z
Recipes Newsletter. I am on vacation as you read this. I
thought you'd like a little something to cook. Oh! I have something to
make you think and laugh, too! My family decided to make the Las Vegas Bling
a road trip so we will not return until next month.
Happy Birthday to my frist born, Joanna.
I wish you could have traveled with us for your special day. Momma
We'll be posting updates of our vacation travels in our A to Z
Recipes QT Discussion Forum. Taking a peek is easy... and no
one will ever know you visited. Or jump right in and say "howdy!" Just
click on the link!
The current Monthly Theme topic is "Soup Season".
It ends on September 30th. I hope you will join in by sharing recipes
for this theme topic as well as regular issues. Please visit the Monthly
Theme - Recipe Submissions section to read all about it.
You'll find the link there to use for sharing recipes here in the A
to Z Recipes Newsletter. I'd love it if the recipe in-box was
FULL when I get back home!!!
We'll see you here again on Sunday, God willing.
Vegas... Here we come!
the link where our 2010
Las Vegas Bling! is outlined right here.
|Monthly Theme, Recipe Submissions
Theme topic is: "Soup
In this month's theme
topic of "Soup Season"
we are looking for recipes for delicious homemade soup. In many parts
of the country, the weather (this will be posted in October) will
become less warm and even downright chilly. A big pot of soup warms the
kitchen and the heart! We eat soup year 'round here as it is easy to
prepare and leftovers are so good. I hope you will participate in
making this a great monthly
theme issue! Be sure to use the
Monthly Theme links for your
submissions so I'll know where you'd like
them posted, ok?
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or 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.
use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
use this email
link for submitting only theme recipes: "Soup
use this email
link for submitting all other items for
posting: A to Z Recipes.
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
Season" has a deadline of
September 30, 2010,
and will be posted on October 10, 2010.
use this email
link to submit a recipe for theme
recipes are to be sent to: A to Z Recipes Inbox.
~Shared by Charlie J., Mobile, AL
I was in my back yard trying to fly a kite.
I threw the kite up in the air, the wind would catch it for a few
seconds, then it would come crashing back down to earth.
I tried this a few more times with no success. All the while, my wife,
is watching from the kitchen window, Muttering to herself how men need
to be told how to do everything.
She opens the window and yelled to me,
'You need more tail.'
I turned with a confused look on my face and said,
'Make up your mind. Last night, you told me to go fly a kite.'
now on Beauty.com!
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|Publisher Recipe Favorites
Looking for a particular
recipe, ingredient or
Search A to Z Recipes Site and Newsletters:
IMPOSSIBLY EASY PORK AND CHICKEN PIE
Savor a complete dinner in a dish with chicken, sausage, spinach and
cheese all mixed up in an easy Bisquick® bake.
Prep Time: 20 min
Total Time: 1 hour 5 min
Makes: 6 to 8 servings
1/2 lb bulk pork sausage
1 cup chopped cooked chicken
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to
4 medium green onions, sliced (1/4 cup)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® or Bisquick Heart Smart® mix
1 cup milk
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground sage
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
In 10-inch skillet, cook sausage over medium-high heat, stirring
occasionally, until no longer pink; drain. Sprinkle sausage, chicken,
spinach, onions and 1/2 cup of the cheese in pie plate.
2. In medium bowl, stir remaining ingredients until blended. Pour into
3. Bake uncovered 30 to 35 minutes or until knife inserted in center
comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake about 2
minutes longer or until cheese is melted. Let stand 5 minutes before
High Altitude (3500-6500 ft): No change.
Monterey Jack or mozzarella cheese would also work well in this recipe.
Chopped turkey can easily replace the chicken.
Use chicken that is freshly cooked, canned or purchased from the deli
to make this recipe into an easy supper.
1 Serving: Calories 270 (Calories from Fat 150); Total Fat 16g
(Saturated Fat 7g, Trans Fat 1/2g); Cholesterol 130mg; Sodium 450mg;
Total Carbohydrate 10g (Dietary Fiber 1g, Sugars 3g); Protein 20g
Percent Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 20%; Iron 8%
Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat
Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
ASPARAGUS SALAD WITH TARRAGON VINAIGRETTE
1 pound asparagus spears
3 Tbsp olive oil
2 Tbsp rice vinegar
1 Tbsp water
1 tsp fresh snipped tarragon OR 1/4 tsp dried tarragon, crushed
½ tsp Dijon-style mustard
1/4 tsp salt
1/8 tsp black pepper
6 cups torn mixed salad greens
1 Tbsp sesame seeds, toasted
Snap off and discard woody bases from asparagus. If desired, scrape off
scales. Cook asparagus, covered, in a small amount of boiling lightly
salted water for 3 to 5 minutes or until crisp-tender. Transfer
asparagus spears to a medium bowl half-filled with ice water. Set aside.
For dressing, in a screw-top jar combine oil, vinegar, water, tarragon,
mustard, salt, and pepper. Cover and shake well.
To serve, drizzle half of the dressing over the greens in a large bowl.
Toss to coat. Divide greens among 6 salad plates. Drain asparagus and
pat dry with paper towels. Arrange asparagus on top of greens. Drizzle
asparagus with remaining dressing. Sprinkle with sesame seeds.
DATE OAT MUFFINS
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1 cup milk
1/3 cup packed brown sugar
2 egg whites
1/3 cup butter, melted
1/4 cup applesauce
1/2 cup chopped pitted dates
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin pan or
line with paper muffin liners.
In a large bowl, sift together flour, baking powder, baking soda and
salt. Stir in the oats, milk, sugar, egg whites, butter, applesauce and
dates; mix just to combine. Spoon batter into prepared muffin cups.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until a
toothpick inserted into a muffin comes out clean.
CHICKEN ALFREDO WITH SUN-DRIED TOMATO CREAM
Get a little help with a delicious chicken dinner. A foolproof dinner
mix, with a few extras, goes Italian.
Prep Time: 35 min
Total Time: 35 min
Makes: 5 servings
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves
1. In 10-inch skillet, heat oil over medium-high heat. Add chicken and
onion; cook 15 to 18 minutes, stirring onion frequently and turning
chicken once, until onion is tender and juice of chicken is clear when
center of thickest part is cut (170°F). Remove from heat; cover to keep
2. Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling.
Stir in contents of uncooked pasta pouch (from Chicken Helper box).
Gently boil uncovered about 15 minutes, stirring occasionally, until
pasta is tender; drain. Set aside.
3. In same saucepan, mix hot water, half-and-half, tomatoes and
contents of sauce mix pouch (from Chicken Helper box). Heat to boiling.
Reduce heat; cover and simmer 10 minutes, stirring occasionally, until
sauce is slightly thickened.4.Cut chicken into slices. To serve, spoon
cooked pasta onto serving plate. Arrange chicken slices and onion over
pasta. Top with sauce mixture. Sprinkle with basil.
No fresh basil? Stir about 4 teaspoons dried basil leaves into the
sauce mixture for an extra flavor perk.
1 Serving: Calories 350 (Calories from Fat 110); Total Fat 12g
(Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 75mg; Sodium 930mg;
Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 5g); Protein
27g Exchanges: 2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 2 1/2
Lean Meat; 1/2 Fat Carbohydrate Choices: 2
BROCCOLI-PASTA SIDE DISH
2-1/2 pounds fresh broccoli
2 garlic cloves, minced
1/3 cup olive or vegetable oil
1 tablespoon butter or margarine
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
8 ounces linguine or thin spaghetti, cooked and drained
Grated Romano or Parmesan cheese
Cut florets and tender parts of broccoli stems into bite-size pieces.
In a large skillet, saute broccoli with garlic, oil, butter, salt,
pepper and cayenne over medium heat for about 10 minutes or until just
tender, stirring frequently.
Place hot pasta in a serving dish; top with the broccoli mixture.
Sprinkle with cheese.
Yield: 4-6 servings
DEVILED CHICKEN THIGHS WITH MASHED SWEET
Yields: 4 main-dish servings
Total Time: 20 min
1/4 cup(s) Dijon mustard
2 tablespoon(s) Worcestershire sauce
1/4 teaspoon(s) ground red pepper (cayenne)
1 clove(s) garlic, crushed with press
1/3 cup(s) panko (Japanese-style bread crumbs)
1/4 cup(s) loosely packed fresh parsley leaves, chopped
2 pound(s) skinless, boneless chicken thighs, cut into 1-inch-wide
4 medium (12 ounces each) sweet potatoes
1 tablespoon(s) margarine or butter
Salt and pepper
1. Preheat broiler. Grease 151/2" by 101/2" jelly-roll pan. In large
bowl, mix mustard, Worcestershire, ground red pepper, and garlic until
blended. On waxed paper, combine bread crumbs and parsley.
2. Toss chicken with mustard mixture; place in jelly-roll pan. Broil
chicken, 5 to 7 inches from source of heat, 8 minutes. Remove pan from
broiler, and sprinkle chicken with crumbs (do not turn chicken over).
Return pan and broil 2 minutes longer or until crumbs are browned and
juices run clear when thickest part of thigh is pierced with knife.
3. Meanwhile, place unpeeled whole potatoes in microwave-safe large
bowl; cover with vented plastic wrap. Microwave potatoes on High 5
minutes. Re-arrange potatoes and cook 5 minutes longer or until tender.
Cool potatoes 5 minutes. Cut each potato lengthwise in half and scoop
potato from skin into same bowl; discard skin. With potato masher,
coarsely mash potatoes with margarine, 1/4 teaspoon salt, and 1/4
teaspoon ground black pepper.
Try this delightful veal scallopini dish for dinner.
Prep. time: 20 minutes
Cooking time: 12-15 minutes
1 1/2 pounds veal, cut in 6 thin slices across the grain
1/4 cup flour
1/2 cup Parmesan cheese
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons minced onion
1/4 cup dry white wine
2/3 cup beef bouillon
1/2 pound fresh mushrooms, sliced
Parsley, for garnish
Flatten each veal slice between sheets of wax paper by pounding gently
with mallet until slices are about 1/4 inch thick. Pat slices
thoroughly dry on paper towels. Sprinkle lightly with mixture of flour,
Parmesan cheese, salt and pepper. Gently pound flour mixture into meat
with edge of plate. Heat 2 tablespoons of the butter and 1 tablespoon
olive oil in a large enameled or Teflon skillet (a must). Saute veal
slices for 4-5 minutes on each side, until lightly browned. Remove
slices to warm platter. (Add additional butter, if needed.) Add onion
and cook slowly for 1 minute. Pour wine and beef bouillon into skillet.
Boil rapidly to reduce liquid to about 1/4 cup stirring with a wooden
spoon (another must). Return veal slices to skillet and simmer for 5-10
minutes. Meanwhile saute mushrooms in remaining 1 tablespoon butter and
1/2 tablespoon olive oil; add to veal. Garnish with parsley. Serve with
rice or spaghetti.
Junior League Cookbook
GRILLED STEAK AND ASPARAGUS SALAD
1/2 cup bottled light olive oil vinaigrette
1/2 cup A.1. Steak Sauce
1 lb. beef top round steak
10 oz. pkg. frozen asparagus spears, cooked and cooled
1/2 cup thinly sliced red pepper
8 large lettuce leaves
1 Tbs. toasted sesame seed
1. In small bowl, blend vinaigrette and steak sauce. In nonmetal dish,
pour marinade over steak. Cover; chill 1 hour.
2. Remove steak from marinade. Grill or broil steak 4 inches from heat
source, for 10 minutes or until desired doneness, basting occasionally
with marinade and asparagus and red pepper or lettuce leaves. Heat
mariande to a boil; pour over salad. Sprinkle with sesame seed; serve
Source: A.1. Steak Sauce (advertisement)
4 boneless chicken breasts
1 medium onion, thinly sliced
2 Tbs. margarine
4 oz. can mushrooms
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of mushroom soup
2/3 cup sour cream
1/2 cup milk
1 pkg. Chicken Rice-a-Roni (prepared)
Cube chicken breasts and brown in margarine using a large skillet. Add
onion and saute until tender. Add mushrooms with liquid. Sprinkle with
salt and pepper. Cover and simmer 30 minutes. Add soup, sour cream, and
milk. Heat 10 minutes, stirring to blend. Remove from heat and serve
over prepared rice mix.
CELERY SEED BREAD
This is a great little recipe for leftover buns, especially on week
nights when we're short on time.
6 Tbs. butter or margarine, softened
1/2 tsp. celery seed
1/4 tsp. paprika
1/4 tsp. dried parsley flakes
4 hot dog rolls, sliced
In a mixing bowl, combine butter, celery seed, paprika and parsley
flakes, stirring well to blend. Spread on cut sides of each roll. Place
on baking sheet; broil until golden brown.
Yield: 4 servings.
Taste of Home - Collector's Edition
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!