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WELCOME TO 'A TO Z RECIPES'
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Click on the link below to make your donation to a2zrecipes@fastmail.fm through Pay Pal:
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Maggie Blackwell
P O Box 485
Brazoria, Texas, USA 77422
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A to Z Recipes
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INDEX OF THIS ISSUE:
MAGGIE'S WORLD – Happy Halloween!
SHOPPING TIPS – Maggie’s Choice: Great Bargains!
RAMBLINGS – Dance!
DID YOU KNOW? – Baking Tip
READER REQUESTS - Sweet potato, cream cheese pie
CRAZY CORNER – Too bad to not pass on
TODAY'S MENU – Chicken works perfectly here
YOUR FAVORITES – Your best to share
HEART HEALTHY – NO-CHOLESTEROL SALAD DRESSING
COOKING FOR TWO – SWEET POTATO BACON FRITTERS
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~*~ MAGGIE'S WORLD ~*~
Happy Halloween to all you little “punkins” out there. We had a
long 12-hour shift last night as the ghouls and goblins were out
late doing their mischievous acts. I have to go back in for 4 more
hours this afternoon so I should get a sample of their devilment
today again. I have a bugger of a day tomorrow as I will work 4
hours in the morning and return for 12 hours at night. Oh, the
things we do to keep bread on the table, huh?
We did our Halloween issue last week so today we have smooth
sailing without things that go bump in the night. We have a super
menu (comprised of recipes from you guys and one of my own) as
well as some of the best darned recipes on the ‘net in our “Favorites”
section. Yes, we have something to tickle your funny bone in the
“Crazy Corner”, a very meaningful “Ramblings” and some other stuff
for your reading pleasure. Just to mention...NONE of this would be
possible without your generous offerings of time and effort every
day, folks. You guys are getting into the swing of things and I am
anxious to look in my mailboxes daily to see what you have to offer.
I hope when you see “A to Z Recipes” in yours that you feel the same.
Today is the final day for our theme “Our Daily Bread”. You need to
get those fingers busy and send in any recipes you would like to have
included in the issues. Even if it is only one, it might be JUST what
someone has been looking for. We will formally announce he next theme
on Sunday. Some of you may already know what it is by the hints I’ve
thrown in the past week or so. It will be superb!
Have a frightfully great and SAFE Halloween. See you tomorrow!
If you would like to read this issue on the website (or see recently
posted issues), you may follow this link:
Wherever possible, I will have photos of recipes, shopping items,
and other goodies for you. Take a look!
Monthly Theme: "Our Daily Bread"
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 as many recipes in each email as your
little heart desires. If the number of recipes exceeds those
needed in the issue, the publisher will post as many from every
submitter as possible and save the remaining recipes for regular,
daily issues. The rules for recipe submissions for the monthly
theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
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 or use non-standard measurements should not be
submitted. This would include recipes with traces from forwarding,
those in ALL caps (or NO caps), and recipes that do not contain
the standards for recipes (title, ingredient list, and instructions).
Recipes without a name/location of sender will NOT be posted.
A to Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions. Send recipes
(Use the theme name as subject.)
Our Current Monthly Theme: "Our Daily Bread"
Yes, the aroma of fresh bread baking in the oven cannot be duplicated.
You might start looking through those recipe files for your favorite
bread recipes. We've done the quick bread recipes before but we
can always use more, so you will be able to include any leavening
you choose. Please share with our readers the recipes you enjoy when
you want to serve freshly baked bread. This will be an exciting theme
when we can collect and share favorites such as white bread, perhaps a
whole wheat or cheese bread; how about some foccacia, or bruschetta?
Don't forget to include the special date, banana and other fruit varieties.
Try sharing some of those with us, as well as any you feel others
would enjoy collecting and preparing. Look through those recipe files,
cookbooks and clippings for some great recipes to submit to November's
Theme Issue.
The deadline for next month's theme issue is T-O-D-A-Y.
Theme recipes must have subject: "Our Daily Bread"
and will be posted on Sunday, November 2nd.
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~*~ RAMBLINGS ~*~
Bette, Pittsburg, CA...
This was written by an 83 year old...The last line says it all.
Dear Bertha,
I'm reading more and dusting less. I'm sitting in the yard and admiring the view without fussing about the weeds in the garden. I'm spending more time with my family and friends and less time working. Whenever possible, life should be a pattern of experiences to savor, not to endure. I'm trying to recognize these moments now and cherish them.
I'm not "saving" anything; we use our good china and crystal for every special event such as losing a pound, getting the sink unstopped, or the first Amaryllis blossom.
I wear my good blazer to the market. My theory is if I look prosperous, I can shell out $28.49 for one small bag of groceries.
I'm not saving my good perfume for special parties, but wearing it for clerks in the hardware store and tellers at the bank.
Someday" and "one of these days" are losing their grip on my vocabulary; if it's worth seeing or hearing or doing, I want to see and hear and do it now.
I'm not sure what others would've done had they known they wouldn't be here for the tomorrow that we all take for granted.
I think they would have called family members and a few close friends. They might have called a few former friends to apologize and mend fences for past squabbles.
I like to think they would have gone out for a Chinese dinner or for whatever their favorite food was.
I'm guessing; I'll never know.
It's those little things left undone that would make me angry if I knew my hours were limited. Angry because I hadn't written certain letters that I intended to write one of these days. Angry and sorry that I didn't tell my husband and parents often enough how much I truly love them. I'm trying very hard not to put off, hold back, or save anything that would add laughter and luster to our lives.
And every morning when I open my eyes,! tell myself that it is special. Every day, every minute, every breath truly is a gift from God.
If you received this, it is because someone cares for you.
"People say true friends must always hold hands, but true friends don't need to hold hands because they know the other hand will always be there."
I don't believe in Miracles. I rely on them.
Life may not be the party we hoped for, but while we are here we might as well dance.
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Baking Tip:
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candies. Sprinkle these on top of the batter in the pan before baking the brownies.
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~*~ READER REQUESTS ~*~
"I had a sweet potato, cream cheese pie at my ex-boyfriend's Mom's house at Thanksgiving last year and It so great I'd really like to make one myself. I'm not able to get in touch with this woman now and would like to know if anyone has this recipe or one like it please.
Thank you, Cat
Panama City, Florida"
Cheesy Sweet Potato Pie
2 large eggs
2 teaspoons ground allspice
3/4 cup butter, melted
2 (3-ounce) packages cream cheese, softened
2 cups granulated sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1/4 cup cold water
1 1/2 cups mashed yams
1 cup chopped nuts
In a bowl mix 2 eggs, 2 teaspoons allspice, 3/4 cup melted butter, 6-ozs. softened cream cheese, 2 cups sugar, and 1 teaspoon vanilla.
In another bowl, mix together 1 tablespoon cornstarch and 1/4 cup cold water. Stir cornstarch mixture into the cheese mixture.
To cheese mixture add 1 1/2 cups mashed yams and 1 cup chopped nuts; mix well. Pour into unbaked pie shell.
Bake at 425*F for 10 minutes, reduce the heat to 325F, and bake for 35 to 45 minutes longer.
Makes 8 servings.
Sweet Potato Cheesecake
Recipe By: Sweet Potato Festival, Vardamon, Mississippi, 1994
CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine -- melted
CHEESECAKE:
3 (8 ounces each) pkgs cream cheese -- softened
1 cup granulated sugar
1/4 cup light brown sugar
1 3/4 cups sweet potatoes, mashed
2 eggs
2/3 cup evaporated milk -- undiluted
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
TOPPING:
2 cups sour cream -- room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
Crust: Combine crumbs, sugar, and butter in bowl. Press onto bottom and 1 inch up on sides of 9 inch springform pan. Bake at 350° for 6 to 8 minutes. Do not allow to brown. Remove from oven and cool.
Cheesecake: Beat cream cheese, sugar and brown sugar in large bowl. Beat in sweet potatoes, eggs, and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake at 350 degrees for 55 to 60 minutes or until edge is set.
Topping: Combine sour cream, sugar and vanilla. Spread over warm cheesecake. Return to 350° oven and bake 5 minutes. Cool on wire rack. Remove side of pan and chill several hours or overnight.
Sweet Potato Dessert
Crust
1 cup self rising flour
1 stick softened margarine
1 cup chopped nuts
Mix and bake in 9x13 pan at 350 deg F for 25 minutes
Filling
1 pkg (8oz) cream cheese
1 cup sugar
1 cup cool whip
Mix well. Spread on cooled crust.
Topping
1 1/2 cups cooked mashed sweet potatoes
1 cup sugar
1 beaten egg
1 stick margarine
1 tsp vanilla
1/4 tsp nutmeg
Mix all ingredients, cook 10 to 15 minutes on top of stove, stirring often. Cool and spread on top of cream cheese layer. Keep refrigerated.
Send your requests or replies to a request to:
(PLEASE use "Recipe Request" as subject.)
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~*~ CRAZY CORNER ~*~
Give me a sense of humor, Lord,
Give me the grace to see a joke,
To get some humor out of life,
And pass it on to other folk.
KitchenEtc.com
The world’s largest online cooking and dining store.
Vicki, Sarasota, FL...
Too bad to not pass on
A jumper cable walks into a bar. The barman says "I'll serve you,
but don't start anything."
A sandwich walks into a bar. The barman says, "Sorry, we don't serve
food in here."
A dyslexic man walks into a bra.
A string walks into a bar. The bartender says "We don't serve
strings here. "He crumples him up and tosses him out onto the sidewalk
where he gets all scraped up and tangled. The string walks right back in and
orders a drink. Amazed, the bartender asks, "Hey, aren't you that same
string I just threw out?" The string answers, "No, I'm a frayed knot!"
A man walks into a bar with a slab of asphalt under his arm and
says: "A beer please, and one for the road."
Two cannibals are eating a clown. One says to the other: "Does this
taste funny to you?"
"Doc, I can't stop singing 'The green, green grass of home.'" "That
sounds like Tom Jones syndrome." "Is it common?" "It's not unusual."
Two hydrogen atoms walk into a bar. One says, "I've lost my
electron." The other says, "Are you sure?" The first replies, "Yes, I'm
positive..."
A man takes his Rottweiller to the vet and says, "My dog's
cross-eyed; is there anything you can do for him? "
"Well," says the vet, "let's have a look at him" So he picks the dog
up and examines his eyes, then checks his teeth. Finally, he says
"I'm going to have to put him down."
"What? Because he's cross-eyed?"
"No, because he's really heavy."
I went to buy some camouflage trousers the other day but I couldn't
find any.
I went to the butcher's the other day and I bet him 50 bucks that he
couldn't reach the meat off the top shelf. He said, "No, the steaks
are too high."
Two Eskimos sitting in a kayak were chilly; but when they lit a fire
in the craft, it sank, proving once and for all that you can't have
your kayak and heat it too.
What do you call a fish with no eyes? A f sh.
Two fish swim into a concrete wall. One turns to the other and says
"dam".
A pirate walks into a bar with a steering wheel jammed in his pants.
Bartender says, "Hey, do you know you've got a steering wheel in
your pants?" Pirate replies, "Arrrr, it's driving me nuts."
A man came to the hospital after a serious accident. He shouted,
"Doctor, doctor, I can't feel my legs!" The doctor replied, "I know you
can't, I've cut off your arms".
I went to a seafood disco rave last week.... and pulled a mussel.
A man walks into doctor's office. "What seems to be the problem?"
asks the doc. "It's... um...well... I have five penises" replies the man.
"Blimey!" says the doctor, "How do your trousers fit?" "Like a glove."
Two cows standing next to each other in a field, Daisy says to Dolly
"I was artificially inseminated this morning." "I don't believe you,"
said Dolly. "It's true, no bull!" exclaimed Daisy.
A guy walks into the psychiatrist wearing only Glad Wrap shorts. The
shrink says, "Well, I can clearly see you're nuts."
Two aerials meet on a roof, fall in love get married. The ceremony
wasn’t much but the reception was brilliant.
(PLEASE use "Humor" as subject.)
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~*~ TODAY'S MENU ~*~
I received a great chicken recipe from Carol (No. CA) to
share but needed something to go along with it. Where else
would I look but at YOUR recipe submissions? I located one
to go perfectly with the chicken in a menu that would be such
a hit with family or friends. Barbara (CA) sent in the dessert
recipe that makes a perfect ending. My thanks to Carol and
Barbara for this great menu idea.
OUR MENU:
CARMELIZED CHICKEN WITH GARLIC AND GINGER
CONFETTI RICE
LEMON RASPBERRY PARFAIT
CARMELIZED CHICKEN WITH GARLIC AND GINGER
Serves 4
~Sent in by: Carol, No. CA
4 chicken thighs
4 chicken drumsticks
4 chicken wings
salt and pepper
2 Tbsp cooking oil
2 medium onions, chopped
Glaze:
4 Tbsp tomato sauce
2 tsp Worcestershire sauce
1 Tbsp honey
2 Tbsp vinegar
1 Tbsp soy sauce
2 garlic cloves, finely chopped
small piece fresh ginger, finely chopped
Preheat oven to 200C/400F
Put the chicken pieces in a roasting dish and sprinkle with salt and
pepper.
Trickle with oil. Bake for 15 minutes, until chicken skin is starting to
get golden. Meanwhile mix all the ingredients for the glaze in a small
bowl. Pour the glaze over the chicken and sprinkle onion over the top.
Put back in the oven for another 10 minutes turning over the pieces of
chicken halfway through the cooking time. The chicken is ready when
it is a shiny dark brown.
CONFETTI RICE
1/4 cup margarine or butter
1 1/2 cups uncooked regular rice
3 cups hot chicken broth
3/4 cup shredded carrot
3/4 cup sliced celery
3/4 cup green onion
3/4 cup slivered almonds
3/4 cup chopped parsley
In skillet melt margarine. Add rice and toss to coat. Heat rice in
margarine for 5 minutes stirring occasionally. Combine rice mixture and
chicken broth in 2 quart casserole. Cover and bake at 350 for 45 minutes.
Stir in carrot, celery, onion, almonds, and parsley. Continue baking for
10 minutes.
Serving size 1/2 cup
Calories: 140
Protein: 4g
Carbohydrate 17g
Fat 6g
Sodium 330mg
Potassium 120mg
LEMON RASPBERRY PARFAIT
~Sent in by: Barbara, Chula Vista, CA
1/4 cup quick cooking tapioca
3/4 cup sugar
1/4 teaspoon salt
2 1/4 cup water
1/4 cup lemon juice
Grated peel of 1 lemon
1/2 cup heavy cream
1 cup sweetened red raspberries, OR 1 (10 oz.) pkg. frozen raspberries
Combine tapioca, sugar, salt and water in saucepan; let stand 5 minutes.
Bring just to a boil over medium heat, stirring occasionally.
Remove from heat and stir in lemon juice and peel; cool.
Whip cream and fold into tapioca mixture. Chill. Spoon alternate layers
of tapioca and raspberries in parfait glasses, ending with raspberries.
Makes 6 servings.
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~*~ YOUR FAVORITES ~*~
These are recipes from generous contributors***. I have not personally
tried them. I have read through each recipe, checking for any obvious
errors. I assume no responsibility for the contents. These are offered
as a popular feature of this newsletter. Use those you like at your own
risk (see disclaimer at end of each issue).
FALL DINNER IN A PUMPKIN
~Sent in by: Treva, NC
SOURCE: THE DAILY RECIPE
http://www.thedailyrecipe.com
Medium sized pumpkin (4 pounds)
1 & 1/2 pounds lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
2 Tablespoon brown sugar
1 4-ounce can mushrooms
1 can cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley
Using a sharp knife, cut lid from pumpkin and scoop out
pumpkin seeds and excess membrane with a scraping tool.
In a large skillet, combine ground beef, chopped green
pepper, chopped celery, and chopped onion and cook over
medium heat until ground beef is browned. Add next seven
ingredients to skillet. Mix well and place mixture into
pumpkin cavity. Place lid on pumpkin. Place pumpkin on a
foil-lined cookie sheet and bake at 350 degrees for 1-1/2
hours. Just before serving, embellish pumpkin by placing
(with toothpicks) black olives to make eyes, a steamed
carrot to make a nose, and whole cloves to make a mouth.
Use fresh parsley leaves to make hair around like opening.
To serve, scoop out part of the baked pumpkin, along with
the meat mixture, onto each plate.
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ITALIAN ROAST POTATOES
~Sent in by: Rita, London, England
Time: 1 hour and 15 minutes
2 1/2 pounds (about 6 medium) waxy unpeeled potatoes,
cut into 1-inch cubes
12 cloves garlic, peeled
2 teaspoons oregano
1/2 cup olive oil
Salt.
1. Heat oven to 425 degrees. In large roasting pan,
combine potatoes, garlic, oregano and oil. Stir until
potatoes are well-coated, and spread them evenly in pan.
2. Place in oven, and roast until golden brown and
crispy, 1 to 1 1/4 hours. (If the potatoes are crowded
in the pan, they will take longer to crisp.)
3. Remove potatoes and garlic from oven, and transfer
to serving dish. Sprinkle with salt to taste, and serve
immediately.
Yield: 4 servings.
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SOUTHERN PEANUT LOAF
~Sent in by: Joyce, IL
1-1/4 cups crunchy peanut butter
1-1/2 cups cooked lima beans (1 can 14 1/2 oz drained can be used)
1/4 cup onion, finely chopped
1/2 teaspoon basil
1 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups soft bread crumbs
1-1/2 cups process American cheese, grated
1-1/2 cups milk
2 tablespoons parsley, chopped
4 eggs, well beaten
1-1/2 cups tomato sauce, heated
Preheat the oven to 350-degrees. Grease a 9 x 5 x 3-inch loaf pan. In a large bowl, combine all of the ingredients, except tomato sauce; mix well. Turn into loaf pan. Bake 40 to 45 minutes. Unmold on platter; serve hot with tomato sauce. Serves: 8.
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WARM GINGER ALMOND CHICKEN SALAD
~Sent in by Larry Holmes, Ontario. Canada
Salad:
1 pound chicken breasts, skinned,
boned, cut into thin strips
4 cups torn mixed greens
1 cup shredded carrots
¼ cup chopped green onions
1 tablespoon cornstarch
2 tablespoons water
¼ cup sliced almonds, toasted
Dressing:
¼ cup oil
¼ cup cider vinegar
1/3 cup molasses
1 teaspoon finely chopped
gingerroot
½ teaspoon ginger
1 teaspoon soy sauce
½ teaspoon salt
dash hot pepper sauce
Combine all dressing ingredients. Add chicken strips; blend well. Cover; refrigerate 1 to 2 hours. In serving bowl combine greens, carrots and green onions. Refrigerate. In large skillet, place chicken and marinade. Bring to a boil, cooking and stirring until chicken is not longer pink, about 3 to 5 minutes. In small bowl, combine cornstarch and water; blend well. Stir into chicken mixture; cook until mixture thickens, stirring constantly. Spoon hot chicken mixture over vegetables; toss to combine. Sprinkle with almonds.
Serve immediately.
Serves 4 persons.
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BROCCOLI SALAD
~Sent in by: Mary B., MI
1 bunch broccoli, washed, drained and diced
1 mild red onion, diced
12 slices bacon, cooked, drained and crumbled
1 cup raisins
1 cup sunflower seeds
1 cup mayonnaise
1/2 cup sugar
2 tablespoons vinegar
Mix together the mayonnaise, sugar and vinegar. Pour over the rest of the ingredients and toss to combine. Refrigerate to blend flavors.
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COTTAGE CHEESE LOAF
~Sent in by: Shirley, WA State
1 c. drained cottage cheese
1/2 c. broken nuts pieces
1/2 c. bread crumbs
1 T. melted butter
1 egg beaten
1/4 c. stuffed olives
1/2 c. diced celery
1/2 c. tomato soup
1 T. lemon juice
1tsp. salt
1/2 tsp minced onion
2 T. minced parsley
1 clove minced garlic
Combine, mixing well. Bake in well greased loaf pan. Bake 350 for 40 min or till firm. Makes six servings.
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KNOCK 'EM DEAD POT ROAST
~Sent in by: Ingrid, Coos Bay, OR
2 or 3 lb rolled beef roast
1 lb mushrooms
4 to 6 med potatoes
1 pkg (16 oz) Brussels sprouts
2 lg. bay leaves
2 Tbs onion flakes
2 Tbs Worcestershire sauce
1 can beer (any brand)
1 can mushroom gravy mix
Place roast, mushrooms and all other ingredients except potatoes and
Brussels sprouts in large baking dish with lid. Place in 350 oven for
one hour. Remove and add potatoes, cut in quarters, with peel left
on, and bake for 1/2 hour add Brussels sprouts and finish baking until
done.
Serve with hot baked bread and salad. *(If you feel you need carrots
and celery, don't ruin this with them. Put them in the salad)
***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 or use non-standard measurements should not be
submitted. Recipes without a name/location of sender will NOT
be posted. A to Z Recipes protects the privacy of its readers
and does NOT publish email addresses. There will be no exceptions.
(PLEASE use "recipes" as subject.)
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~*~ HEART HEALTHY (HH) ~*~
This section is a little gift from our heart to yours! While
not completely free of fat, cholesterol and calories, they
should make your daily chore of eating more wisely just
a little bit easier and a whole lot tastier! Always use YOUR
best judgment when cooking for special needs!
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NO-CHOLESTEROL SALAD DRESSING
~Sent in by: Treva, NC
1 cup tomato juice
4 tablespoons lemon juice
2 teaspoons minced onion
1 teaspoon Worcestershire sauce
1 teaspoon seasoned salt
Salt and pepper
Blend well, then chill.
Makes 1 & 1/2 cups.
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~*~ COOKING FOR TWO ~*~
This section provides some recipes for those who cook for
two. Not many recipes are mindful of the need to have it
"scaled down" for you. I hope this helps.
DOMESTICATIONS - America's Authority on Home Fashions
SWEET POTATO BACON FRITTERS
~Sent in by: Tena, MO
1 cup plus 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
2 large eggs, beaten lightly
2 tablespoons unsalted butter, melted and cooled
4 slices of lean bacon, cooked and crumbled
2 cups coarsely grated sweet potato
vegetable oil for frying
maple syrup for dipping
Sift flour, baking powder and salt. Add the milk, eggs and butter, whisking until combined. Stir in the bacon and the sweet potato. In a deep skillet or deep fryer heat 2 inches of the oil to 375F. Add rounded tablespoons of the batter and fry fritters, turning once for 2-3 minutes or until they are golden. Drain and keep warm until serving. Serves 2 for brunch.
AVENUE is a leading national specialty retailer of women's apparel and accessories.
Enjoy!
Maggie
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Maggie Blackwell
P O Box 485
Brazoria, Texas, USA 77422
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A to Z Recipes
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P.O. Box 485
Brazoria, Texas, USA 77422
DISCLAIMER:
Recipes posted are for informational, educational, and/or entertainment
purposes only. Please consult a health professional for any special dietary
needs. The ONLY guarantee (expressed or implied) made by the publisher
of A to Z Recipes is the following:
“The contents of this newsletter, including ALL recipes, will use disk space.”
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