To leave "A to Z Recipes Newsletter" see instructions at the end.
Publisher's Desk Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Discussion Forum Crazy Corner Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice
Good Monday morning to one and all. It is still gorgeous here (that means no mosquitoes!) and temperatures remain cooler. Private schools in the area are closed today in honor of Columbus Day. Imagine that! A day set aside for a man who got lost and refused to ask for directions! The issue today contains items submitted by readers. To me, that's the best kind. We also have lots to make you think and laugh. I don't know about you but, to me, this represents what a newsletter should be. Add the fact that its free and you have a winner. Yes, A to Z Recipes remains a free publication. I guess after my doing this publication for so many years, you've figured out that I truly love doing it. A day without working on issues is a day without sunshine for me. And, while I do not charge for issues, I do pay for them. If ever you need a great cookbook or product, I hope you will use the links found in issues. It costs you no more, but it helps offset the growing expenses associated with producing a highly rated newsletter and web site. With Christmas approaching, I will introduce more products in issues. I hope you will use the links for items you need and want. I thank you in advance. Please remember: whenever you are looking for a particular recipe, just hop on down to the Recipe Favorites section and enter in the name of the recipe or main ingredient. Voila! You connect with the issue or web page in A to Z Recipes massive postings where matches are located. I hope you have a great day and week. I work a few days then I am off for a few. I've got a lot of activities planned with my kids' school, so I'll be busy away from work. We'll see you here Wednesday with Linda's issue (I peeked at her notes and it is a wonderful issue!!!). Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! Perspective Shared by Bette, CA One day a father of a very wealthy family took his son on a trip to the country with the firm purpose of showing his son how poor people live. They spent a couple of days and nights on the farm of what would be considered a very poor family. On returning from their trip, the father asked his son, "How was the trip?" "It was great, Dad.." "Did you see how poor people live," the father asked? "Oh yeah," said the son. "So, tell me, what did you learn from the trip," asked the father? The son answered: "I saw that we have one dog and they had four. We have a pool that reaches to the middle of our garden and they have a creek that has no end. We have imported lanterns in our garden and they have the stars at night. Our patio reaches to the front yard and they have the whole horizon. We have a small piece of land to live on and they have fields that go beyond our sight. We have servants who serve us, but they serve others. We buy our food, but they grow theirs. We have walls around our property to protect us, they have friends to protect them." The boy's father was speechless. Then his son added, "Thanks, Dad, for showing me how poor we are." Isn't perspective a wonderful thing? Makes you wonder what would happen if we all gave thanks for everything we have, instead of worrying about what we don't have. Appreciate every single thing you have, especially your friends and family!
Help make us NUMBER ONE ! Getting A Pumpkin Ready For Carving Shared by Treva, TN To make this task easier, use an ice cream scoop to remove all the seeds and pulp. It will go much faster and your children will get to the fun part of carving sooner. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! Fabulous Fakes Here's the scoop on the current theme: How can something fake be good? When its a fabulous recipe! It takes a lot of time and money to reproduce a recipe found in restaurants, prepared by master chefs. While I usually opt to save time and money at home and simply dine out when I am craving a master chef creation, giving it a 'go' at home can be fun... and tasty! Please share your favorite and fabulous fakes with us this month. We're going for recipes that recreate those dishes served by chefs in restaurants. Whether it is fried chicken from that fella in Kentucky, pasta served in an Olive Garden Italian restaurant, or a made-at-home batch of a mix offered by a name brand (biscuit mix, stuffing, sauce, etc.), send in your fabulous fakes for sharing in our next theme issue. 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. Please use this email link to submit a recipe for theme recipes: Fabulous Fakes 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 for posting items in A to Z Recipes newsletters are: As 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. Items 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. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Fabulous Fakes has a deadline of October 28, 2005, and will be posted on November 6, 2005. Please use this email link to submit a recipe for theme recipes: Fabulous Fakes 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 !  Dear Diary, For my 50th birthday, my husband, the dear, purchased a week of personal training at the local health club for me. Although I am still in great shape since playing on my high school softball team, I decided it would be a good idea to go ahead and give it a try. I called the club and made my reservations with a personal trainer I'll call Bruce, who identified himself as a 26 year old aerobics instructor and model for athletic clothing and swim wear. My husband seemed pleased with my enthusiasm to get started. The club encouraged me to keep this diary to chart my progress... Monday: Started my day at 6:00 a.m. Tough to get out of bed, but found it was well worth the effort when I arrived at the health club and found Bruce waiting for me. He is something of a Greek God! with blonde hair, dancing blue eyes and a dazzling white smile. Woo Hoo!!! Bruce gave me a tour and showed me the machines. He took my pulse after five minutes on the treadmill. He was alarmed that my pulse was so fast, but I attribute it to standing next to him in his Lycra aerobic outfit. I enjoyed watching the skillful way in which he conducted his aerobics class after my workout today. Very inspiring! Bruce was encouraging as I did my sit-ups, although my gut was already aching from holding it in the whole time he was around. This is going to be a FANTASTIC week! Tuesday: I drank a whole pot of coffee, but I finally made it out the door. Bruce made me lie on my back and push a heavy iron bar into the air, then he put weights on it! My legs were a little wobbly on the treadmill, but I made the full mile. Bruce's rewarding smile made it all worthwhile. I feel GREAT!! It's a whole new life for me!!! Wednesday: The only way I can brush my teeth is by laying on the toothbrush on the counter and moving my mouth back and forth over it. I believe I have a hernia in both pectorals. Driving was OK as long as I didn't try to steer or to stop. I parked on top of a GEO in the club parking lot. Bruce was impatient with me, insisting that my screams bothered the other club members. His voice is a little too perky for early in the morning and when he scolds he gets this nasally whine that is VERY annoying. My chest hurt when I got on the treadmill, so Bruce put me on the stair monster. Why the heck would anyone invent a machine to simulate an activity rendered obsolete by elevators? Bruce told me it would help me get in shape and enjoy life. He said some other useless sh** too! Thursday: Bruce was waiting for me with his vampire-like teeth exposed as his thin, cruel lips were pulled back in a full snarl. I couldn't help being half an hour late, it took me that long to tie my shoes! Bruce took me to work out with dumbbells. When he was not looking, I ran and hid in the men's room. He sent Lars in to find me, then, as punishment, put me on the rowing machine, which I promptly sank! Friday: I hate that son-of-a b**** Bruce more than any human being has ever hated any other human being in the history of the world. Stupid, skinny, anemic little cheerleader wanna-be! If there was a part of my body I could move without unbearable pain, I would beat him with it! Bruce wanted me to work on my triceps. I don't have any triceps!!! And if you don't want dents in the floor don't hand me the %&$#&%&# barbells or anything that weighs more than a sandwich! (which I am sure you learned in the sadist school you attended and graduated magna cum laude!) The treadmill flung me off and I landed on a health and nutrition teacher. Why couldn't it have been someone softer, like the drama coach of the choir director? Saturday: Bruce left a message on my answering machine in his grating, shrill voice wondering why I did not show up today. Just hearing him made me want to smash the machine with my planner. However, I lacked the strength to even use the TV remote and ended up catching eleven straight hours of the *&$%^$& weather channel!!! Sunday: I'm having the Church van pick me up for services today so I can go and thank God that this week is over. I will also pray that next year my husband will choose a gift for me that is fun---- like a root canal or hysterectomy.
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 ! CREAM CHEESE PANCAKES ~Submitted by Jean, Syracuse, NY 2 eggs 5 teaspoons all-purpose flour 1 1/2 teaspoons sugar 1 teaspoon butter, melted 8 ounces cream cheese, softened Lightly beat eggs in large bowl. Add softened cream cheese, flour, sugar and butter. Mix until well combined. (Mix will be slightly chunky.) Spray a pre-heated 275 degree electric griddle with vegetable cooking spray and ladle butter by teaspoonfuls onto griddle. Cook pancakes until golden, about 3 minutes. Turn and brown other side about 2 minutes more. Sprinkle pancakes with confectioners sugar and garnish with lemon wedges. Serve with fresh berries, warm applesauce, or maple syrup. ANDY'S CREOLE SHRIMP ~Submitted by Barbara, Chula Vista, CA 5 pounds of shrimp 1 large bottle Wishbone Italian Dressing 1 pound butter 1/2 cup Lemon juice Worcestershire to taste Tabasco to taste Garlic salt to taste Place unpeeled shrimp in a large baking pan. Pour dressing and lemon juice over shrimp; cut sticks of butter into small pieces scattering over shrimp. Sprinkle mixture with seasonings. When melted, liquid should just about cover the shrimp. Bake at 300 F. for about an hour, turning frequently. Have plenty of napkins available! Serves 6 to 8. Note: I usually cut this recipe in half. ZUCCHINI BREAD ~Submitted by Elizabeth, Cannon Falls, MN 2 eggs 3 tsp cinnamon 2 c sugar 3 tsp vanilla 1 tsp salt 3 c flour 1 tsp soda 2 c grated zucchini Combine and put into 3 to 4 greased mini tin loaf pans or 1 greased regular loaf pan. Bake at 350 degrees for 1 hour. DO NOT DOUBLE! LOUISIANA ROAST BEEF ~Submitted by Ann, Montreal, Quebec, Canada Servings: 6 1/4 c Onions, chopped very fine 1/4 c Celery, chopped very fine 1/4 c Bell peppers, chopped fine 2 tb Unsalted butter 1 ts Salt 1 ts White pepper 3/4 ts Black pepper 3/4 ts Minced garlic 1/2 ts Dry mustard 1/2 ts Ground cayenne 4 lb Boneless sirloin roast In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. Source: Paul Prudhomme's Louisiana Kitchen STARBUCKS' ITALIAN DATE THUMBPRINTS ~Submitted by Judy, MI For the cookies: 1 C. plus 1 T. all-purpose flour 3 1/2 T. potato flour 1 t. baking powder 1/8 t. salt 1/2 C. chopped dates 1/2 C. hot double-strength Starbucks Christmas Blend or Other dark roast coffee 1/2 C. unsalted butter, room temperature 1/4 C. plus 2 T. granulated sugar 1 egg 1 T. milk 1 t. vanilla extract 1/2 C. orange marmalade To make the cookies: Preheat oven to 375 degrees. Line baking sheets with parchment paper or lightly grease. Sift together flour, potato flour, baking powder and salt; set aside. Soak the dates in the hot coffee for at least 30 minutes. Drain coffee but reserve 1 teaspoon of the liquid. Cream butter and sugar in a mixture bowl until light and fluffy. Add the egg, milk, reserved coffee and vanilla and mix until blended. Add soaked dates into the flour mixture and toss just to coat lightly. Add flour into the creamed mixture and mix until smooth. Form approximately 2 tablespoons of dough into a ball by rolling between palms. Make an indentation in the center of each ball and place on prepared baking sheet at least 3" apart. Fill each indentation with 1/2 teaspoon of orange marmalade. Bake cookies in preheated oven for 12 to 15 minutes or until lightly golden. Cool thoroughly on racks before serving. Garnish with orange peel or a stick of cinnamon. Serves 8 Makes approximately 36 cookies. PAN-FRIED MUSHROOMS (A convenient side dish especially good with hefty main entrées) ~Submitted by Larry Holmes, Ontario, Canada 1 tablespoon unsalted butter 1 tablespoon olive oil 1 ½ pound regular or wild mushrooms (such as cèpes, or chanterelles) or a combination, cleaned, trimmed and thinly sliced 2 shallots, minced 3 cloves garlic, minced ¼ cup dry white wine 2 to 3 teaspoons soy sauce 1 teaspoon fresh or ¼ teaspoon dried thyme 1 teaspoon fresh or ¼ teaspoon dried rosemary salt and freshly ground pepper to taste 2 tablespoons chopped fresh parsley Heat the butter and oil in a large, heavy-bottomed skillet and add the mushrooms and shallots. Sauté over medium heat until the mushrooms begin to release their liquid, about 5 minutes. Add the garlic and sauté about 2 minutes, then add the wine and the soy sauce. Raise the heat and cook, stirring, until most of the liquid has evaporated, 5 to 10 minutes. Lower the heat a little and add the herbs and salt and pepper to taste. Cook, stirring, for another few minutes. Taste and adjust seasonings, adding more garlic, soy sauce, or herbs, if you wish Remove from the heat, stir in the parsley and serve, or cool and heat through again just before serving. Stir in the parsley just before serving. Provides 4 to 6 servings.
Help make us NUMBER ONE ! FRESH CORN SALAD Low Fat ~Submitted by Angelique, TX 4 cups barley, cooked 1 cup frozen corn, thawed 1 cup green onion, sliced ½ cup red bell pepper, chopped ½ cup green bell pepper, chopped ½ lime peel, grated 2 Tbs lime juice ½ cup balsamic vinegar 3 Tbs vegetable oil 1 ½ tsp dill weed ½ tsp salt 1. Prepare barley according to package directions. Let cool. 2. Combine barley, corn, onion and peppers together in a large bowl. 3. To prepare dressing combine lime peel, juice, vinegar, oil, salt and dill in a small bowl. Whisk to blend. 3. Pour dressing over corn mixture. Toss well. 4. Cover and refrigerate. Makes 12 Servings. Per serving: Cal 124, Fat 4g, Chol 0mg, Sod 94mg, Carb 22g, Pro 2g Source: low-fat-recipes.com
Help make us NUMBER ONE ! DIABETIC CHICKEN & BROCCOLI IN MUSHROOM SAUCE ~Submitted by Treva, TN Vegetable oil spray 10 oz. fresh broccoli spears or 10-oz. package frozen 2 cups diced, cooked chicken For Sauce: 1 teaspoon light margarine 8 ounce fresh mushrooms, sliced (2-1/2 to 3 cups) 1 & 1/3 cups chicken broth (I use low-sodium) 5 oz. can fat-free evaporated milk (2/3 cup) 1/4 cup all-purpose flour 1/4 cup sliced green onions 3 tablespoons grated Parmesan cheese Dash of nutmeg For Topping: 1/4 cup fresh bread crumbs (or 1/2 slice bread) 2 tablespoons finely snipped fresh parsley 1 teaspoon grated lemon zest Lightly spray a 9-inch square baking pan with vegetable oil spray. Steam the broccoli spears until tender-crisp, then plunge into ice water to stop cooking. Drain and blot dry on paper towels. Arrange the broccoli spears in the baking pan. Evenly place the chicken over the broccoli. Set aside. To prepare the sauce, heat the margarine in a medium nonstick skillet over medium heat. Swirl to coat the bottom. Cook the mushrooms, covered, for 7 to 9 mins, or until they have been released of their juices. Increase the heat to high and cook, uncovered, for 1 to 2 mins to allow the liquid to evaporate. Set aside. Preheat the oven to 375-degrees. Pour the broth and the milk into a medium saucepan. Whisk in the flour. Bring the mixture to a boil over medium-high heat; cook until thickened, approx 3 to 4 mins, stirring occasionally. Stir in the green onions, Parmesan, nutmeg, and mushrooms. Pour over the chicken in the baking pan. In a small bowl, combine the topping ingredients. Sprinkle over the casserole. Bake for 25 mins. Cals: 165; Protein: 18g; Sod: 150mg; Fat: 5g; Carbs: 12g Exchanges: 1 Bread/Starch; 2-1/2 Low-Fat Meat A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! SPINACH AND THREE-CHEESE PIE ~Submitted by Robyn, Auckland, New Zealand Serves 2 5 sheets ready-prepared filo pastry 50g butter, melted 1 bunch spinach, trimmed and blanched ½ cup ricotta cheese, crumbled ¼ cup feta cheese, crumbled ¼ cup parmesan cheese, grated 3 eggs ½ cup cream 2 tablespoons chopped chives sea salt and cracked black pepper Preheat the oven to 180ºC. Layer the filo sheets together, brushing with the butter between each sheet and trim to a 30 x 20cm rectangle. Line a 10 x 20cm shallow ovenproof baking dish with the filo sheets and top with the spinach, ricotta, feta and parmesan. Whisk together the eggs, cream, chives, salt and pepper and pour over the spinach mixture. Brush the edges of the pastry with any remaining butter. Bake for 30 minutes or until the egg is set and the pastry is golden.
Help make us NUMBER ONE !  LEMON BARS CRUST: 1/2 cup (1 stick) (113 grams) unsalted butter, room temperature 1/4 cup (25 grams) confectioner's (powdered or icing) sugar 1 cup (140 grams) all purpose flour 1/8 teaspoon salt FILLING: 1 cup (200 grams) granulated white sugar 2 large eggs 1/3 cup (80 ml) fresh lemon juice (approximately two large lemons) 1 tablespoons (5 grams) grated lemon zest (2 lemons) 2 tablespoons (25 grams) all purpose flour TOPPING: Confectioner's (powdered or icing) sugar Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 8 x 8 inch (20 x 28 cm) pan. FOR CRUST: In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for about 20 - 25 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling. FOR FILLING: In your electric mixer, with the paddle attachment, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 to 25 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. To serve: Cut into squares or triangles and dust with powdered sugar. Store leftovers in the refrigerator. These are best eaten the day they are made. Yield: 16 - 2 inch (5 cm) squares or 32 triangles. Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. TIP: Always remove the zest first before halving and squeezing the lemon. Use a fine strainer to remove the seeds and pulp from the juice. Source: Joy of Baking by Stephanie Jaworski
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. Your purchases help keep A to Z Recipes coming your way...  Calphalon Commercial Hard-Anodized 8-1/2-Quart Saucier with Lid 78% savings!  Deluxe Pyrex 10-pc. Storage Set A kitchen essential  The Magnolia Bakery Cookbook Old-Fashioned Recipes From New York's Sweetest Bakery by Jennifer Appel, Allysa Torey  1896 Boston Cooking-School Cookbook by Fannie Merritt Farmer  The Food Allergy News Cookbook by Anne Muñoz-Furlong |
