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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. What a glorious day here in Texas. I use that special term for any day the mosquitoes do not swarm your legs thickly enough to look like you're wearing black tights. Actually, besides being relatively bug-free, the air is cool, and I am off from work. Yes, it's my one and only day off this week, but I have no complaints. After working during the massive hurricane evacuation last week, a 10-day work week is peanuts.  We have a birthday baby! Brandy of Meza, AZ is celebrating her special day today. Brandy, I believe you will enjoy all the recipes and funnies in today's issue. I hope everyone will. I hope others will drop by the A to Z Discussion Forum QT to send Brandy a personal wish. Tomorrow, Buck and Shirley of WA State celebrate 50 years of wedded bliss! Shirley comments that family and friends gave it 6 months, lol. Way to go, Buck and Shirley! May your anniversary celebration planned for hundreds of the "non-believers" be a huge success. Today is the deadline for the current theme of Bed & Breakfast Inns Recipes. They will appear in Sunday's issue. It is shaping up nicely but I could use a few more. Make sure to use the special link in the Monthly Theme section for your submissions. It helps me so much in organizing the recipes. Thanks. I will announce the new theme in Monday's issue. Have a great weekend. Remember that no one is promised a tomorrow. Live each day as if it were your last. Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! The 10 Commandments Of Email Shared by Angelique, TX 1. Thou shalt include a clear and specific subject line. 2. Thou shalt edit any quoted text down to the minimum thou needest. 3. Thou shalt read thine own message thrice before thou sendest it. 4. Thou shalt ponder how thy recipient might react to thy message. 5. Thou shalt check thy spelling and thy grammar. 6. Thou shalt not curse, flame, spam or TOSS. 7. Thou shalt not forward any chain letter. 8. Thou shalt not use e-mail for any illegal or unethical purpose. 9. Thou shalt not rely on the privacy of e-mail, especially from work. 10. When in doubt, save thy message overnight and reread it in the light of the dawn. And, here's the "Golden Rule" of E-Mail: That which thou findest hateful to receive, sendest thou not unto others.
Help make us NUMBER ONE !  Cream Pies: One Easy Recipe with Endless Variations By Cheri Sicard, shared by Treva, TN This is a wonderful recipe to have in your repertoire because you can vary it to make many classic cream pies, including chocolate, banana, butterscotch, eggnog or coconut. Of course, you can always get un-traditional and start coming up with new variations. How about tropical flavors like fresh pineapple and mango, or perhaps a Peaches and Cream Pie, or maybe a Chocolate Banana Cream? Once you read the basic instructions, you'll get endless ideas of how to vary them. Have fun! The Basic Recipe 3/4 Cup sugar 1/3 Cup flour 1/4 tsp. salt 2 Cup whole milk 2 eggs or 3 egg yolks 1 Tbsp. butter 1 tsp. vanilla 1 baked and cooled 9 in. pie shell whipped cream to top pie The Basic Instructions: In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix until smooth, and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes, then remove from heat. Beat the eggs or egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of the slightly cooled milk mixture then blend this into the larger saucepan with the cooling milk mixture. Return saucepan to the heat and bring to a boil again, stirring constantly, lower heat and simmer until mixture thickens a bit more, about 1 minute. Remove from the heat and stir in butter and vanilla. Cool slightly and pour into the baked pie shell. Cool completely then cover top of pie with sweetened whipped cream or whipped topping. Cream Pie Variations Chocolate Cream Pie Make basic filling and add 1/2 cup semi-sweet chocolate chips to hot filling in pan. Stir until chocolate melts completely. Banana Cream Pie Make basic filling, cool. Slice 2 or 3 bananas into bottom of pie shell. Pour cooled basic filling (or chocolate filling) on top. Coconut Cream Pie Stir 1 cup flaked coconut into basic filling just before pouring into pie shell. Sprinkled toasted coconut on top of the whipped cream for a beautiful and tasty presentation. Butterscotch Cream Pie Substitute 3/4 cup firmly packed brown sugar instead of white sugar in basic filling recipe, and increase the butter to 3 tablespoons. Cook in the same manner as the basic filling. Eggnog Cream Pie Stir in 1/4 tsp. nutmeg into the basic mixture. Sprinkle a small amount of nutmeg on the whipped cream. 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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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 !  Revised Judicial Oath Shared by Jim D., WA "I solemnly swear to tell the truth as I know it, the whole truth as I believe it to be, and nothing but what I think you need to know." Clever Puns Shared by Larry Holmes, Ontario, Canada Those who jump off a bridge in Paris are in Seine. A backward poet writes inverse. A man's home is his castle, in a manor of speaking. A man needs a mistress just to break the monogamy. A hangover is the wrath of grapes. Reading while sunbathing makes you well red. A bicycle can't stand on its own because it is two tired. Time flies like an arrow. Fruit flies like a banana. When a clock is hungry, it goes back four seconds. A boiled egg in the morning is hard to beat. He had a photographic memory but it was never developed.
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 ! LIGHTHOUSE VALLEYVIEW COCONUT PRALINE FRENCH TOAST ~Submitted by Judy, MI 6 eggs 1 1/4 C. milk 1 1/2 t. vanilla extract 2 T. praline flavoring (available as a coffee flavoring/espresso ) dash salt 2 T. maple syrup 12-16 slices French bread (1" thick) 1 C. flaked coconut 1/2 C. broken pecan halves oil to coat griddle Mix the first 6 ingredients in a large bowl until frothy. On a tray or 2 large dinner plates, spread coconut and broken pecan pieces evenly. Dip bread in egg mixture. Arrange bread over coconut and pecans, pressing lightly to cover bottom only. Place on well oiled griddle, preheated to medium. When bottom is golden brown, turn carefully and cook until eggs are set. Watch carefully and adjust your heat so that the coconut doesn't scorch. I prefer to serve warm immediately, but you can place finished French toast on a cookie sheet and keep warm in a 200°F. oven for up to 30 minutes. Serve with any good maple flavored syrup (warmed). Serves 6 to 8. MEATLOAF WITH SWEET-N-SOUR SAUCE ~Submitted by Jean, Syracuse, NY 1 (8 oz.) can tomato sauce 1/4 c. brown sugar, packed 1/4 c. cider vinegar 1 tsp. prepared mustard 1 egg, slightly beaten 1 onion, minced 2 stalks celery, chopped 1/2 green pepper, chopped 1/4 c. Italian seasoned bread crumbs or crushed crackers 2 lbs. ground sirloin 1/2 tsp. Salt 1/4 tsp. black pepper In a saucepan mix tomato sauce, brown sugar, vinegar and mustard. Cook until sugar is dissolved. Set aside. Take onion, celery, green pepper and 1 tablespoon water; put in bowl. Put Saran wrap over them and put in microwave to soften. Combine egg with vegetables (celery, onion, green pepper), crackers, salt, black pepper, meat and 1/2 cup tomato sauce mixture. Mix thoroughly. Shape into loaf. Put into baking dish and pour remaining tomato sauce mixture over meatloaf. Bake 350 degrees covered for 1 hour. Baste occasionally. If sauce thickens, add 1/4 cup water to sauce. Serve sauce separate. Serves 6. CHICKEN, VEGETABLE, AND PASTA BAKE ~Submitted by Ray M., Australia Ingredients: 1 Large Chicken breast 500 gms Carrot, Cauliflower and Broccoli Mix 250 Gms Spiral Pasta One 450 Gm Jar Scaloppini Sauce 1 Heaped tspoon minced Garlic 1 Pkt of Shredded Romano or Parmesan Cheese Directions: Cook the Chicken (steamed), vegetables and Pasta. Combine all the ingredients in a suitably sized baking dish and sprinkle the top with the Shredded Cheese. Bake at 180 Degrees Celsius for 30 to 40 minutes or till golden brown on top. Leftovers can be frozen for later consumption. Bon Appetit! MADISON SWAMP CABBAGE & OYSTERS (NOT TNT) ~Submitted by Ann, FL 2 or 3 Cabbage Palm hearts 1/4 lb Butter or margarine 1 pint oysters 1/2 pint sour cream Salt & pepper to taste Cut crosswise the tender parts of Cabbage Palm hearts. Put in heavy boiler with butter or margarine and salt and pepper. Cover tightly and cook until just tender. Add oysters, cook until oysters are done and add sour cream. Heat, add a little more butter and serve. Serves 6. SOURCE: BREVARD COUNTY RECIPES & RECOLLECTIONS The Brevard Museum Guild 1982 - Brevard County, Florida ACADIAN PEPPERED SHRIMP ~Submitted by Barbara, Chula Vista, CA 1 pound butter 5 garlic cloves, minced 1/2 cup lemon juice 1 bay leaf, crumbled 2 teaspoon fresh basil, chopped 1/2 cup black pepper, finely ground 1 teaspoon Cayenne pepper Kosher salt to taste 2 teaspoons fresh cracked black pepper 2 teaspoon fresh oregano, chopped 4 pounds large raw shrimp in shells Start with 4 pounds of fresh shrimp (26/30). Melt the butter in a large sauté pan over low heat. When melted, raise the heat, and add the remaining ingredients (except the shrimp). Cook, stirring often, until browned to a rich mahogany color, about 12 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table. This is a recipe for those hot summer days when the stove puts off way to much heat for comfort's sake. This is quick, delicious and goes wonderfully well with a nice pasta salad and a big glass of ice tea or cold beer if you are so inclined. I set out small bowls for my guest to put the shells in. It is fun to eat a finger food at the table. TOMATO, CHILE AND FETA OMELET ~Submitted by Robyn, Auckland, New Zealand Serves 4 20g butter 1 long red chile, chopped 1 red onion, thinly sliced 250g cherry tomatoes, halved 3 eggs ½ cup cream sea salt and cracked black pepper 50g feta cheese, crumbled ¼ cup coriander leaves Preheat the oven to 200ºC. Heat a medium non-stick frying pan over high heat. Add the butter, chile, onion and tomatoes and cook for 2 minutes. Remove from the heat. Whisk together the eggs, cream, salt and pepper, pour into the pan and top with the feta and coriander. Cook in the oven for 10 minutes or until egg is set. TARRAGON PORK WITH VEGETABLES ~Submitted by Larry Holmes, Ontario, Canada 2 tablespoons butter 2 pounds boned and rolled shoulder of pork 2 onions, chopped 1 leek, chopped 3 cups chicken stock 3 tablespoons lemon juice 1 teaspoon cracked black pepper 2 bay leaves 1 turnip, chopped 12 small potatoes, washed and drained 2 carrots, chopped 2 sticks celery, chopped 3 tablespoons red currant jelly 2 tablespoons chopped fresh tarragon Heat butter in large saucepan. Add pork and cook over high heat until browned on all sides. Add onions and leeks to pan with meat and cook over low heat for 5 minutes or until onion softens. Add stock, lemon juice, pepper and bay leave, bring to boil. Reduce heat and simmer, covered, for 30 minutes, turning meat occasionally. Add turnip, potatoes, carrots and celery and simmer, covered, for 15 minutes longer, or until vegetables are firm but tender and meat is cooked through. Remove meat and vegetables from pan. Set aside and keep warm. Bring pan juices to the boil and boil, uncovered, for 2 minutes. Stir in red currant jelly and tarragon and simmer for 5 minutes. To serve, slice pork, accompany with vegetables and spoon over sauce. Serves 6 persons. BAKED BEANS WITH GROUND BEEF ~Submitted by Jessica, Corfu, Greece An old favorite I'd forgotten about for a while...(that makes it exotic, if I haven't made it in over a year...) 1 lb. ground beef 1/2 c. chopped onions 1/2 tsp. salt 1/4 tsp. pepper 2 tsp. vinegar 2 tsp. sugar 1/2 c. ketchup 1 med. size can pork and beans Brown hamburger meat with onions. Drain. Mix remaining ingredients with hamburger and onion. Put into baking dish and bake 350 degrees for 30 minutes.
Help make us NUMBER ONE ! CHICKEN SOUFFLÉ ~Submitted by Jean, Syracuse, NY 2 c chicken breast strips, cooked and cubed 1 1/2 c long-grain white rice, cooked 3 whole hard-boiled eggs, chopped 1/2 c onions, chopped 1/4 tsp salt 10 3/4 oz low-fat cream of mushroom soup 3/4 c fat-free mayonnaise 1 c Rice Krispies cereal 1. Preheat oven to 375 degrees. 2. Spray a 2-quart casserole dish with non-stick cooking spray and set aside. 3. Combine chicken, rice, eggs, onions, and salt in a medium mixing bowl. Mix well. 4. Fold in mushroom soup and mayonnaise. Mix well. 5. Spoon and spread mixture evenly into prepared dish. 6. Sprinkle Rice Krispies over top. 7. Bake for 45 minutes. 8 servings; Cal 228, Fat 3g, Pro 11g, Carb 39g, Chol 80mg, Sod 726mg.
Help make us NUMBER ONE ! INSTANT MILLIONAIRE PIE FOR DIABETICS ~Submitted by Treva, TN A tasty cream pie with pineapple and pecans. You can use fat-free milk and whipped topping to make this dessert extra low-cal. Prep Time: approx. 10 Minutes. Ready in: approx. 2 Hours 10 Minutes. Makes 1 pie (8 servings). 1 (9 inch) prepared graham cracker crust* 1 (1 ounce) package sugar-free instant vanilla pudding mix 1 cup cold milk 1 (8 ounce) can crushed pineapple, drained 1 (8 ounce) container frozen whipped topping,** thawed 1 cup chopped pecans*** In a medium bowl, whisk together pudding mix and milk. Fold in pineapple, whipped topping, and pecans. DO NOT OVERMIX !! Pour mixture into prepared crust. Chill at least 2 hours before serving. Variations: * Since the original recipe didn't call for any "special" crust . . . do be aware that you can make your own very easily and this way can take advantage of three (3) more flavors of Graham Crackers.....Chocolate and Cinnamon, and even a Low Fat one (do compare the labels against the "standard" graham and see what tradeoffs, if any, have to be made) **Consider using Lo Cal Cool Whip dairy topping . . . not only does it cut the cals . . . but it ALSO comes in Chocolate, Strawberry, and Vanilla.....just to add a bit of variety to things any time you decide to make it. *** Consider substituting other nuts like walnuts, etc. for a "different" taste to the same basic recipe. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! HAM AND CAULIFLOWER CASSEROLE FOR TWO ~Submitted by Angelique, TX 1 small cauliflower, separated 1/4 cup cornflake crumbs 1/4 pound cooked diced ham 3 tablespoons chopped green pepper 1/2 cup graded cheddar cheese 3/4 cup sour cream 1/4 cup grated parmesan cheese dash of paprika In a medium saucepan add cauliflower and water. Bring to a boil and continue boiling for 15 minutes or until tender. Drain, mix together the cauliflower and crumbs. Add ham, green pepper and cheddar cheese. Place the whole mixture in a buttered casserole dish. Top with the sour cream. Sprinkle with parmesan cheese and bake at 325 DEGREES F for 20 minutes.
Help make us NUMBER ONE !  LAYER-AFTER-LAYER LEMON PIE Prep Time: 20 min Total Time: 4 hr 20 min Makes: 10 servings 1/3 cup strawberry jam 1 HONEY MAID Graham Pie Crust (6 oz.) 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 Tbsp. sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1-1/2 cups cold milk 2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling SPREAD jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread over jam. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer. REFRIGERATE 4 hours or until set. NUTRITION INFORMATION Nutrition (per serving) Calories 320 Total fat 13g Saturated fat 8g Cholesterol 15mg Sodium 400mg Carbohydrate 46g Dietary fiber 0g Sugars 30g Protein 3g Vitamin A 6%DV Vitamin C 2%DV Calcium 6%DV Iron 2%DV Source: Kraft
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