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WELCOME TO 'A TO Z RECIPES'
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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 – TGIF!!! (Well, for ME it is!)
SHOPPING TIPS – Maggie’s Choice: STERLING BLUE TOPAZ RING
RAMBLINGS - From God It's Free
DID YOU KNOW? – Baking Tip
READER REQUESTS -
CRAZY CORNER – Too silly not to share
TODAY'S MENU – Some down-home-delicious cooking
YOUR FAVORITES – A little of everything
HEART HEALTHY – Tacos Picadillo (Diabetic)
COOKING FOR TWO – Beef Casserole Under Cheddar Crust
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~*~ MAGGIE'S WORLD ~*~
Good morning all. I am very glad you dropped in to see what we
have for you at A to Z Recipes. We have some great recipes, a
super menu (photos on web site, too!) and some other great stuff
for you today. It is FRIDAY for me and I am looking forward to
a couple of days off. I have worked 68 hours over the past FIVE
days. Add the hours spent on a2z and I have averaged 5 hours a
day away from work. Not a great way to live but I can play catch-
up on housework, cooking for my family and rest now. Speaking of
cooking, I have shared a menu that I will prepare for my kiddos
(tomorrow) with you. Make sure you drop by “Today’s Menu”, ok?
After a little work on the web site, I will take a good nap before
my kiddos get home from school. I hope you have a great day!
Interested in seeing previous issues (archives)?
Only very recent issues are located here:
(COMING SOON!):
Since November 2000 are located here:
The previous issues are located here:
Our Current Monthly Theme: "Gifts from the Kitchen"
The theme for the month of November (to be posted on the first Sunday
in December) is "Gifts from the Kitchen". A gift from the kitchen is twice
blessed; it gives pleasure to the giver as well as to the receiver. We're looking
for recipes for gifts that are homemade in your own kitchen, whether they are
edible or not (maybe even soaps or bath/shower additives?). Some cookie or
brownie in a jar recipes (don't forget the instructions for the cards to be
included inside the jar!) or perhaps homemade candy recipes? Do you have a
recipe for a biscuit mix (make ahead biscuits where all the recipient does is
add water and bake) or a multi-purpose cake or muffin mix? Some tried-and-
true recipes would certainly be appropriate as we would want to offer our
friends and family only the finest. Please read the rules for recipe submissions
and sent to the correct email address.
Monthly Theme: "Gifts from the Kitchen"
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.)
The deadline for next month's theme issue is Friday, November 28th.
Theme recipes must have subject: "Gifts from the Kitchen"
and will be posted on Sunday, December 7th.
Interested in seeing previous issues (archives)?
Only very recent issues are located here:
(COMING SOON!):
Since November 2000 are located here:
The previous issues are located here:
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Besides a lot of really neat stuff, everything they offer is $14.99 or LESS!
Maggie’s Choice:
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~*~ RAMBLINGS ~*~
Bette, Pittsburg, CA...
From God It's Free
Suppose God charged us for the rain,
Or put a price on a songbird's strain
Of music, or on the dawn mist on the plain.
How much would autumn landscapes cost,
Or a window etched with winter's frost,
And the rainbow's glory so quickly lost?
Suppose that people had to pay
To see the sunset's crimson play,
And the magic stars on the Milky Way.
Suppose it was fifty cents a night,
To watch the pale moon's silvery light,
Or watch a gull in graceful flight.
How much, I wonder, would it be worth
To smell the good, brown fragrant earth
In Spring, or the miracle of birth?
How much do you think people would pay
For a baby's laugh at the close of day?
Suppose God charged us for them, I say.
Suppose we paid to look at the hills,
For the rippling mountain rills
Or the mating song of whippoorwills,
And the surfing breakers of the sea?
For grace, and beauty, and majesty
All these things He gives us FREE!
Author Unknown
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~*~ DID YOU KNOW ? ~*~
Baking Tip:
If you're chopping nuts in a food processor, use a portion of the sugar or
flour specified in the recipe. It will keep the nuts from sticking together
from their oils.
All nuts taste better if they are roasted in an oven set at 350º F for 5 to 7
minutes to crisp and release their fragrant oils.
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~*~ READER REQUESTS ~*~
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.
Mary Jane, Stockton, CA...
A 90-year-old man said to his doctor, "I've never felt better. I have an
18-year-old bride who is pregnant with my child. What do you think about that?
The doctor considered his question for a minute and then said, "I have an elderly
friend who is a hunter and never misses a season. One day when he was going out
in a bit of a hurry, he accidentally picked up his umbrella instead of his gun. When
he got to the creek, he saw a beaver sitting beside the stream. He raised his umbrella
and went, 'bang, bang' and the beaver fell dead. What do you think of that?"
The 90-year-old said, "I'd say somebody else shot that beaver."
The doctor replied, "My point exactly."
Larry, Ontario, Canada...
Four Jewish brothers left home for college, one became a lawyer, one a
doctor, one a hedge fund operator, and one a retailer. They all prospered.
Some years later, chatting after a Chanukah dinner, they discussed the
gifts that they were able to give to their elderly mother.
The first said, "I had a big house built for Mama."
The second said, "I had a hundred thousand dollar theater built in the house."
The third said, "I had my Mercedes dealer deliver her an 600SL with a
chauffeur."
The fourth said, "Listen to this. You know how Mama loves reading the
Torah and you know she can't see very well. I sent her a parrotthat can
recite the entire Torah. It took twenty rabbis 12 years to teach him."
"I had to pledge to contribute $100,000 a year for twenty years but it was
worth it. Mama just has to name the chapter and verse and the parrot will
recite it."
Soon thereafter, Mom sent out her Thank You notes. She wrote:
"Milton, the house you built is so huge. I live in only one room, but I
have to clean the whole house. Thanks so much."
"Marvin, I am too old to travel. I stay home, I have my groceries
delivered, so I never use the Mercedes... and the driver is a Nazi. A
million thanks."
"Menachem, you give me a theater with Dolby sound, it could hold 50
people, but all my friends are dead, I've lost my hearing and I'm nearly
blind. Thanks anyway."
"Dearest Melvin, you were the only son to have the good sense to give a
little thought to your gift. "The chicken was delicious."
Mary, Nashville, TN...
Puns
A chicken crossing the road is poultry in motion.
When a clock is hungry it goes back four seconds.
The man who fell into an upholstery machine is fully recovered.
A grenade thrown into a kitchen in France would result in Linoleum
Blownapart.
A lot of money is tainted. It taint yours and it taint mine.
A boiled egg in the morning is hard to beat.
Those who get too big for their britches will be exposed in the end.
When an actress saw her first strands of gray hair she thought she'd dye.
Bakers trade bread recipes on a knead to know basis.
Santa's helpers are subordinate clauses.
Acupuncture is a jab well done.
Marriage is the mourning after the knot before.
Corduroy pillows are making headlines.
Is a book on voyeurism a peeping tome?
Sea captains don't like crew cuts.
Does the name Pavlov ring a bell?
A gossip is someone with a great sense of rumor.
Without geometry, life is pointless.
When you dream in color, it's a pigment of your imagination.
Reading whilst sunbathing makes you well-red.
When two egotists meet, it's an I for an I.
A bicycle can't stand on its own because it is two-tired.
What's the definition of a will? (It's a dead giveaway).
(PLEASE use "Humor" as subject.)
Did you vote?
Thanks!
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~*~ TODAY'S MENU ~*~
If this isn’t down-home-delicious cooking then nothing is.
As a matter of fact, I will be preparing this for my own
family tomorrow as I am off from the “real” job. I hope
you will try any/all of these recipes. There are pictures
of the recipes on the website. Enjoy!
OUR MENU:
BEER-BATTERED CHICKEN STRIPS
ROASTED GARLIC MASHED POTATOES
GREEN BEANS
RAISIN AND CARROT SALAD
BEER-BATTERED CHICKEN STRIPS
1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil
Beat the egg lightly with a whisk. Beat in the beer, then the dry
ingredients, whisking until smooth. Cover and let stand for 25 to 30
minutes before using. Cut chicken breasts in half lengthwise. Heat
oil in 10-inch skillet over a medium-high heat until oil reaches desired
temperature of 360 degrees (or use deep fryer). Using tongs to hold
chicken strips, dip in batter; allow excess to drip off. Remove and
carefully lower, one by one, into the hot oil. After about 1 minute,
turn the strips. Continue to turn the strips occasionally until they are
golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper
towel lined tray. Pat more towels on top to absorb excess oil. Serve
immediately with barbecue sauce or sweet and sour sauce.
Serves 3 to 4.
ROASTED GARLIC MASHED POTATOES
Ingredients
8 to 10 cloves garlic
2 pounds potatoes or other potatoes, cut up
1/3 cup dairy sour cream
1/4 cup milk
1 tablespoon snipped fresh rosemary, thyme, or oregano
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
To roast garlic, wrap unpeeled garlic cloves in foil. Bake in a 400 degree
oven for 25 to 35 minutes or until cloves feel soft when pressed. When
cool enough to handle, squeeze garlic paste from peels.
Meanwhile, in a covered kettle cook potatoes in a small amount of boiling
water for 20 to 25 minutes or until tender. Drain; return to kettle. Mash
potatoes and garlic paste with a potato masher or an electric mixer on low
speed. Add sour cream; milk; rosemary, thyme, or oregano; salt; and pepper.
Beat until light and fluffy.
Yield: 6 servings
GREEN BEANS
Serves 4
1 pound green beans
Salt
3 tablespoons unsalted butter
Freshly ground pepper
1. Cut the string beans in approximately 2-inch lengths, diagonally.
2. Bring a large pan of heavily salted water to a boil. Add the beans and boil for 3 or 4 minutes, or until barely tender.
3. Drain and refresh in iced water for 1 minute. Drain and dry well.
4. When ready to serve, heat the butter in a sauté pan until it is foamy. Add the beans and toss in the butter for 1 or 2 minutes, until heated through. Season with salt and pepper to taste.
RAISIN AND CARROT SALAD
Carrots are nutritional all-stars, rich in beta-carotene and fiber. Add them
to any meal to boost nutrition and provide wonderful color! Here is just one
easy way to prepare them.
Ingredients:
1 Tablespoon reduced-calorie mayonnaise
3 Tablespoons nonfat plain yogurt
2 Tablespoons lime juice, fresh squeezed
2 teaspoons sugar
2 cups grated carrots
2 Tablespoons raisins
Directions:
In a small bowl, mix mayonnaise, yogurt, lime juice and sugar.
In a medium bowl, mix carrots and raisins together.
Add dressing to carrot mixture and combine thoroughly.
Chill before serving.
Yield: 3 servings (2/3 cup each)
Per serving:
Calories 84
Protein 2 g
Carbohydrate 17 g
Fat 2 g
Sodium 37 mg
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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).
Interested in seeing previous issues (archives)?
Only very recent issues are located here:
(COMING SOON!):
Since November 2000 are located here:
The previous issues are located here:
Did you vote?
Vote for A to Z Recipes Here:
Thanks!
CORNED-BEEF DINNER
Serves 6-8
~Sent in by: Ingrid, Coos Bay, OR
3 to 4 pounds corned-beef brisket
2 medium size onions, sliced
2 cloves garlic, minced
6 whole cloves
2 bay leaves
6 to 8 small to medium potatoes
6 carrots, cut in chunks
6 cabbage wedges (1 medium head)
Place corned beef in dutch oven; Barely cover with hot water. Add
onions, garlic, and seasonings. Cover; simmer about 1 hour per pound
of meat, or till fork tender. Remove meat from liquid; Add potatoes
and carrots to liquid, cover; bring to boiling, cook 10 minutes. Add
cabbage; cook 20 minutes more. While vegetables are cooking place
brisket in oven proof baking pan and top with glaze.
Glaze
Spread fat side lightly with prepared yellow mustard Sprinkle with
mixture of 1/4 cup brown sugar 1/4 teaspoon ground cloves Bake in
shallow pan at 350 degrees 15 to 20 minutes or till nicely glazed.
Remove from pan and place on platter. Arrange vegetables around
brisket
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CHOCOLATE CHIP & MINT MERINGUE COOKIES
~Sent in by: Barbara, Chula Vista, CA
3 egg whites
1/2 teaspoon cream of tartar
Pinch of salt
3/4 cup sugar
4 drops green food coloring
4 drops mint extract
1 package (6 ounces) miniature chocolate chips
Preheat oven to 375 F.
Grease and lightly flour 2 cookie sheets.
Beat egg whites with cream of tartar and salt until foamy. Gradually
add sugar, 2 tablespoons at a time and beat until soft peaks for. Stir
in food coloring and mint extract. Gently fold in chocolate chips.
Drop by teaspoonfuls 1 inch apart onto prepared pans. Place in preheated
oven, then turn OFF the oven and let stand in oven with door closed 8 to 12 hours.
I make these before bedtime. Next morning I have cookies.
Makes about 4 dozen cookies.
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ZUCCHINI OMELET
(Frittata alla sarda)
~Sent in by: Joyce, IL
3 cup water
pinch salt
3/4 pound diced unpeeled fresh zucchini
1 1/2 tablespoons fresh white bread crumbs
2 1/2 tablespoons milk
3 tablespoons freshly grated Parmesan cheese
1/4 teaspoon freshly grated lemon peel
1 1/4 teaspoon salt
pinch of sugar
4 eggs
2 tablespoons butter
Preheat grill to highest setting. Bring water and salt to a boil
in small saucepan. Drop in diced zucchini and blanch for 3
minutes. Drain in large sieve or colander. Soak breadcrumbs
in milk in large mixing bowl for 5 minutes. Stir in zucchini,
grated cheese, lemon peel, salt and sugar. Beat eggs with a whisk
or fork in another bowl until blended, then stir gently into bread
crumb-and-zucchini mixture. Melt butter in large, heavy skillet.
When foam subsides, pour in egg mixture and cook over moderate
heat for 2 to 3 minutes, until eggs are firm but still slightly moist.
Slide skillet under grill for 30 seconds to brown top slightly.
Slice into wedges and serve immediately.
Serves 4
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GINGERED SQUASH
~Sent in by Larry Holmes, Ontario. Canada
3 small acorn squash, washed
¼ cup packed brown sugar
2 tablespoons butter, melted
