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Publisher's Desk Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Discussion Forum Crazy Corner Recipe Favorites For Two Heart Healthy Diabetic Choices Publisher's Choice
Hi from Linda in Michigan. Your issue today comes by the request of three lovely ladies from the A to Z Discussion Forum QT. Julia asked, and Leasa and Fancy heartily agreed, for an issue devoted to Recipes for Two. Although I try my best to honor all requests, I really had my doubts about this one. You see, and I think Maggie will agree, this section is the one that usually gives us fits. It is so hard to find unique recipes for two. I was looking over my recipes and I happened to glance at the Reminisce Magazines that I save. Here is an unabashed plug: I absolutely love this magazine. It has no advertisements, and is full of reader submissions about “the old days”. There are pictures, and short articles, and recipes submitted by readers. Recipes? I had completely forgotten that each issue had a Recipe for Two section. So I gathered them up and started typing. Most of the recipes in today’s issue come from that wonderful magazine. I have listed the magazine’s issue date and the contributor’s name as each source. If you are fortunate enough to have a copy of the November/December 2005 issue, please look on page 28. You might recognize someone’s name and picture! Happy Cooking for Two! Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! Tea For Two Picture you upon my knee Just tea for two And two for tea Just me for you And you for me...alone- I'm discontented with homes that I've rented So I have invented my own. Darling, this place is lovely oasis Where life's weary taste is unknown Far from the crowded city Where flowers pretty caress the stream Cozy to hide in, to live side by side in, Don't let it apart in my dream- Picture you upon my knee Just tea for two And two for tea Just me for you And you for me alone: Nobody near us to see us or hear us Mm, mm, mm, No friends or relations Mm, mm, mm, On weekend vacations Mm, mm, mm. We won't have it known, dear, That we own a telephone, dear... Day will break and I'll wake And start to bake a sugar cake For you to take for all the boys to see We'll raise a family A boy for you And a girl for me Can't you see how happy we would be...
Help make us NUMBER ONE ! SOME TIPS FOR COOKING FOR TWO When you purchase meat, make sure you take a few minutes to wrap individual portions in heavy duty foil or freezer bags, label well, then freeze. Smaller pieces of meat are much easier to work with and will thaw faster. Take advantage of salad bars in your supermarket. It's a great idea to buy smaller portions of already prepared chopped vegetables you can use in stir-fries and casseroles in addition to salads. In the same vein, look at the bulk section of your supermarket. You can choose exactly the amount you want to buy. Most canned and jarred ingredients can be covered and stored in the refrigerator if you don't use all of the container. I like to repackage foods that are canned in metal into glass or plastic containers. Smaller appliances may be a good investment. There are smaller crockpots (called crockettes), toaster ovens, even mini food processors that take up less storage space, use less energy, are easier to clean, and hold just the right amount of food for one or two. Most recipes can be reduced by cutting the ingredients in half. Be careful when adjusting a baking recipe, because the proportions can be tricky. A recipe scaling program can be a great help. I found one at AllRecipes. When you find a recipe there that you like, a scaling feature is built into every ingredient list. Just type the number of servings you want into the "Scale This Recipe To __ Servings" box below the recipe at AllRecipes and ingredient amounts will automatically be calculated. Think about combining leftovers into casseroles. There are some great ideas for doing this at Practical Kitchen. Also look at Senior Living Cooking For Two Recipe Index by Guide Donna B.Yeaw. She has listed some great recipes submitted by readers. And I really like this article on Cooking Solo from North Dakota State University. Make sure that you are diligent about cleaning out your refrigerator and freezer and discard food that is past its prime. Always remember that it's always cheaper to purchase new food than to have to deal with a food poisoning incident. Think about starting a cooking club with other singles or couples. This can be a fabulous way to meet people and try new foods - plus you get several days off a week! You can cook larger casseroles and recipes and simply divide them up for each other person in your group. Everyone gets to sample something new, you'll vary your diet and have fun all at the same time. Cooking a larger quantity of food and using the leftovers in another recipes in the next day or two is also a great way to reduce time in your kitchen. In a recipe for Turkey Tenderloins, for example, you can use the leftover grilled meat in Pasta Turkey Salad the next day, and Cashew Vegetable Turkey Stir-Fry the next. Shopping and cooking for two can be really fun. You can buy what you really like, splurge on more expensive items because the quantity is smaller, and experiment more. Enjoy! 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.
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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 !  A man goes to see the Rabbi. "Rabbi, something terrible is happening and I have to talk to you about it." The Rabbi asked, "What's wrong?" The man replied, "My wife is poisoning me." The Rabbi, very surprised by this, asks, "How can that be?" The man then pleads, "I'm telling you, I'm certain she's poisoning me, what should I do?" The Rabbi then offers, "Tell you what. Let me talk to her. I'll see what I can find out and I'll let you know." A week later the Rabbi calls the man and says. "Well, I spoke to your wife. I spoke to her on the phone for three hours. You want my advice?" The man said yes, and the Rabbi replied, "Take the poison." When I got home from work last night, my wife demanded that I take her out to some place expensive.... So I took her to a gas station!!!!!!! A Doctor was addressing a large audience in Tampa: "The material we put into our stomachs is enough to have killed most of us sitting here, years ago. Red meat is awful. Soft drinks corrode your stomach lining. Chinese food is loaded with MSG. High fat diets can be disastrous, and none of us realizes the long-term harm caused by the germs in our drinking water. But there is one thing that is the most dangerous of all and we all have, or will, eat it. Can anyone here tell me what food it is that causes the most grief and suffering for years after eating it?" After several seconds of quiet, a 75-year-old man in the front row raised his hand, and softly said: "Wedding Cake".
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 ! PASTA BEAN SOUP Source: Reminisce May 2005 Barb Swatz ¼ cup chopped onions 1 garlic clove, minced 1 tablespoon butter 1 teaspoon olive oil 3 cups chicken broth ¼ cup uncooked ditalini or other small pasta ½ cup canned white kidney or cannellini beans ½ cup canned diced tomatoes ½ cup torn fresh spinach ¼ teaspoon salt Shredded parmesan cheese I a sauce pan, sauté onion and garlic in oil and butter. Add broth; bring to a boil. Add pasta; reduce heat. Simmer, uncovered, for ten minutes or until pasta is tender. Add the beans, tomatoes, spinach and salt. Cook five minutes longer or until heated through. Serve with parmesan cheese. Yield: 2 servings. NEPTUNE PASTA SALAD Source: Reminisce March 2005 Deborah Baumgarten ¾ cup uncooked tricolor spiral pasta 4 ounces imitation crabmeat, chopped 2 tablespoons chopped green onions ¼ cup mandarin oranges 2 tablespoons sour cream 2 tablespoons mayonnaise 2 tablespoons orange juice ¼ teaspoon salt ¼ teaspoon dill weed Cook pasta according to package directions, drain and rinse in cold water. In a bowl, combine the pasta, crab onions and oranges. In another bowl, combine the sour cream, mayonnaise, orange juice, salt and dill. Add to the pasta mixture, toss to coat. Cover and refrigerate until serving. Yield 2 servings. ROASTED CORN MUFFINS Source: Reminisce August 2005 Dorinda Bruce ¼ cup butter, softened 1/3 cup sugar 1 egg 2 tablespoons honey ¼ teaspoons salt ¾ cup all purpose flour ½ cup yellow cornmeal ¼ teaspoon baking powder ¼ cup milk ½ cup frozen corn In a small mixing bowl, cream the butter and sugar. Beat in the egg, honey and salt. Combine the flour, cornmeal and baking powder, add to the creamed mixture alternately with the milk. Fold in the frozen corn. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 20-25 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins. CUBE STEAK DINNER Source: Reminisce October 2004 Arthur Baker 2 beef cube steaks (4 ounces each) 2 tablespoons vegetable oil, divided ¼ teaspoon dried oregano 1/8 teaspoon salt 1/8 teaspoon pepper 2 slices provolone cheese ½ cup sliced onion 1 garlic clove, minced Green and sweet red peppers In a skillet, cook steaks in one tablespoon oil over medium heat until no longer pink. Sprinkle with oregano, salt and pepper. Top each with a slice of cheese; cover and cook for one minute until melted. Remove and keep warm. Drain drippings. In the same skillet, sauté the onion, garlic and pepper rings in remaining oil until tender. Spoon over steaks. 2 servings. ALL IN ONE CASSEROLE Source: The Starving Students' Cookbook by Dede Hall Servings: 2-3 1 cup cheddar cheese, shredded 1 small package frozen chopped spinach, thawed (or any leftover cooked green vegetable) 1 onion, chopped 1 cup cooked ham or chicken, cut in small pieces (or you can use canned tuna, shrimp, crab, chicken, etc., drained well) 1 1/2 cups milk 3/4 cup baking mix (Bisquick) 3 eggs 1/2 teaspoon salt, dash pepper Preheat oven to 375 degrees F. Squeeze all liquid out of spinach and lay spinach in bottom of shallow baking dish. Top with layer of meat, onion, then cheese. Combine in blender jar milk, baking mix, eggs, salt, and pepper. Blend on medium speed 1 minute. Pour over layered casserole. Bake in 375F oven 30 to 40 minutes (or till knife inserted comes out dry). Remove and let cool for a few minutes. This makes enough to have next day. Even tastes good cold NUTTY SEASONED POPCORN Source: Reminisce November 2004 Shirley Nordblum 1 package (3 ½ ounces) butter flavored popcorn ½ teaspoon dried basil ½ teaspoon dried chervil ½ teaspoon dried thyme ¾ cup mixed nuts In a microwave, prepare popcorn according to package directions. Pour into a serving bowl. Add the basil, chervil and thyme; toss to coat. Add nuts; toss to combine. 2 servings
Help make us NUMBER ONE ! GREEK STYLE GREEN BEANS Source: Reminisce July 2005 Michele Scharf 2 cups fresh green beans cut into 2 inch pieces ½ small sweet onion, cut into thin wedges 1 tablespoon olive oil 1 small tomato, cut into eighths ½ teaspoon dried oregano ¼ teaspoon salt Dash pepper Place the beans in a saucepan and cover with water; bring to a boil. Cook for 3-4 minutes or until crisp tender; drain. In a small skillet, sauté onion in oil for about 5 minutes or until tender. Reduce heat. Add the tomato, oregano, salt and pepper; cook one minute longer or until heated through. Yield: 2 servings.
Help make us NUMBER ONE ! INSTANT COCOA MIX Source: ChildrenWithDiabetes.com I consider this cooking for 1 or 2 since you can make this a cup at a time. Ingredients 2 cups nonfat dry milk powder 1/2 cup lower-fat powdered nondairy creamer 1/2 cup unsweetened cocoa powder 10 packets Equal® or 1 Tablespoon Equal® Measure 3/4 teaspoon ground cinnamon (optional) Directions For cocoa mix, stir together milk powder, nondairy creamer, cocoa powder, Equal® and, if desired, cinnamon. Cover and store in an airtight container. For each serving, in a heat-proof mug add 3/4 cup boiling water to 1/3 cup cocoa mix; stir to dissolve. Makes 2 2/3 cups mix, enough for 8 six-ounce servings. Serving size: 6 oz. Yield: 8 Exchanges: 1 milk Nutrition: 104 Calories, 8 g Protein, 17 g Carbo, 2 g Fat
Help make us NUMBER ONE ! APPLE BUTTERSCOTCH CAKE Source: Reminisce September 2005 Nancy Zimmerman This is about as small a baking recipe as you can get. 1 ¼ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon 1 cup sugar ½ cup vegetable oil 2 eggs, beaten 2 cups chopped, peeled, tart apples ½ cup chopped pecans ½ cup butterscotch chips, divided In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Combine the sugar, oil and eggs; stir into dry ingredients just until combined. Stir in the apples, pecans, and ¼ cup butterscotch chips. Pour into a greased 8 in square baking dish. Sprinkle with the remaining butterscotch chips. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 4-6 servings.
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