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WELCOME TO 'A TO Z RECIPES'
If you choose, you may rate this Ezine at the Cumuli Ezine Finder.
Have trouble voting? Contact:
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be your guide. Thanks.
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If you would like to make a donation to A to Z Recipes to keep it a
FREE and regular service, there are two convenient ways:
Donations gratefully accepted through Pay Pal:
If you choose, you may mail your donation to:
Maggie Blackwell
P O Box 485
Brazoria, Texas, USA 77422
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I cannot sub (subscribe) or un-sub people. This is something you must
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To subscribe or un-subscribe from A to Z Recipes, use the appropriate
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listed below. A postal contact is listed for those who do not choose to use
emailed permission requests. It is also for any other communication to the
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A to Z Recipes
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~*~ SHOPPING LINKS ~*~
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INDEX OF THIS ISSUE:
MAGGIE'S WORLD – A day away from the “real” job...
SHOPPING TIPS – Maggie’s Choice: Round Diamond CZ Earrings - Absolutely perfect!
RAMBLINGS – All’s fair in love and war...
DID YOU KNOW? – Baking Tips
READER REQUESTS - Do you have a recipe for Timpano?
CRAZY CORNER – All from Larry Holmes, Ontario, Canada today
TODAY'S MENU – We go Greek today
YOUR FAVORITES – Sharing here is fun and delicious!
HEART HEALTHY – Zesty Jalapeno Fish Fillets
COOKING FOR TWO – Skillet Chicken Dinner
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~*~ MAGGIE'S WORLD ~*~
I enjoyed a day away from the “real” job yesterday. I cleaned
house, cooked and worked on a2z. Sound boring to you? Well, it
is anything but boring to me. I enjoy what I do at home and HERE.
I hope you will benefit from that work in today’s issue. We have
a lot of interesting things including a special request, a delightful
Greek-inspired menu, some funnies and great recipes you’ve shared.
If you want to view other issues on the web site, please click here:
Just a friendly reminder, the vote you place daily is very important
to me and the future of this publication. I hope you are doing your
fair share by placing that all-important vote daily.
Also, our newest theme is upon us. It is “Gifts from the Kitchen”.
The information will follow. Let’s make this another banner issue, ok?
I hope you have a great day. Always live like there’s no tomorrow
as it is promised to no one. See you tomorrow!
Donations gratefully accepted through:
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.)
Please include your name and location in all emails.
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.
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Amazon.com. Check out today’s Kitchen specials!
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~*~ SHOPPING TIPS ~*~
Maggie's Choice:
Round Diamond CZ Earrings - Absolutely perfect!
These would be ideal for work or "play".
Wholesale Price : $134.83
Retail Value : $248.50
Product SKU : E1103-E00F-TTJO7
GoldenMine.com - Free shipping on all jewelry.
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Your order helps support A to Z Recipes.
Join eBay now! A great way to save money on items you want
and support A to Z Recipes. By joining eBay (FREE) A2Z receives
compensation. Place a bid within one month and we’re cooking!
Great new & used items at remarkable savings. Click here for eBay:
HomeVisions.com- Slipcover Sale. Save 50%
Collections, Etc is a great way to shop. Co-workers go gaga over this company.
Besides a lot of really neat stuff, everything they offer is $14.99 or LESS!
Ross-Simons - Life's Luxuries for a Lot Less.
~*~ RAMBLINGS ~*~
Larry Holmes, Ontario, Canada...
If you love somebody, let them go. If they love you, they will come
back to you. If they don't come back, you may find some satisfaction in
posting scurrilous stories about them on the Internet and putting
posters in the corner-shop detailing their unspeakable habits.
JustFlowers.com is one of the largest online florists and delivers
the same day to the USA and Canada.
~*~ DID YOU KNOW ? ~*~
Baking Tips:
If using glass baking pans instead of metal ones, reduce the oven
temperature by 25º F.
Shiny metal pans reflect heat, so foods are tender with a light brown
crust. Dark metal or enamel pans absorb heat so foods brown more
quickly and develop a crust.
Nonstick cookie sheets should be light colored, or cookies may brown
too much on the bottom.
Allow at least 1 inch between pans so that they don't touch in the oven.
Also, allow at least 1 inch between the pans and the wall of the oven.
Frederick’s of Hollywood. The home of sexy lingerie since 1946.
A gift from Frederick's won't stay in the box for long!
~*~ READER REQUESTS ~*~
“Dear Maggie,
Do you or a member of the A2Z family have a recipe for Timpano?
I'm looking for one that contains Italian sausage, ziti, and vegetables.
The ones on the web are from the movie Big Night and that is not what
I'm looking for. I want just Italian sausage, no meatballs or other kinds
of pork. The one I want has tomato, eggplant, peas, ricotta and mozzarella
cheeses and just Italian sausage.
Thank you in advance.
Barbara, Chula Vista, CA”
Barbara,
I located a recipe that could work very well for you. It does
not call for peas, but I would add them (about one cup) to the
pasta during the last 2 minutes of the boil. Drain and reserve
as directed. The addition of Mozzarella is simple. Just add a
layer atop the ricotta mixture. I’d say about 1 cup total, and
evenly layered, would be excellent. As always, read the recipe
over several times before starting out. It will help you decide
what additions or deletions are possible. I’m with you...I would
much prefer this to the standard “Big Night” recipe.
I hope this helps!
Mangia!
Maggie
TIMPANO
You can make each component ahead and assemble and bake.
Crust ingredients:
3 2/3 cups all-purpose flour
2 tsp. baking powder
2 tsp. salt
3/4 cup milk
2/3 cup olive oil
2 eggs
Filling ingredients:
1 lb. hot or mild Italian sausage
2 tsp. dried oregano
1 tsp. fennel seeds, crushed
4 cups penne
1 jar (700 mL) smooth tomato and herb pasta sauce
6 cups sliced mushrooms (1 lb.)
4 cups eggplant, cubed and peeled
3/4 tsp. pepper
1/2 tsp. salt
1 sweet green pepper, chopped
2 eggs
1 1/2 cups ricotta cheese
1/4 cup grated Parmesan cheese
4 hard cooked eggs, quartered lengthwise
In large bowl, combine flour, baking powder, and salt. In separate
bowl, whisk together milk, oil, and eggs; pour over dry ingredients
all at once. Using fingers or mixer with dough hook, blend until
liquid is absorbed and dough is smooth. Turn out onto lightly
floured surface; knead for about 2 minutes or until velvety smooth
and elastic. Transfer to bowl; cover with plastic wrap and
refrigerate for at least 30 minutes or for up to 2 days.
For filling, cut sausage into 1/2-inch-thick slices; cook in large
non-stick skillet over medium-high heat, turning to brown all over,
for 8 minutes or until no longer pink inside. Drain off fat. Stir
in oregano and fennel; cook for 1 minute. Transfer to large bowl.
Meanwhile, in large pot of boiling salted water, cook pasta for
about 6 minutes or until tender but still quite firm; drain well.
Add to sausage along with pasta sauce; toss to coat. Set aside.
Wipe out skillet, cook mushrooms, eggplant, 1/2 tsp of the pepper
and salt over medium-high heat, stirring, for about 5 minutes.
Add green pepper and cook for about 5 minutes or until liquid is
evaporated. Set aside.
Whisk one of the eggs; whisk in ricotta, Parmesan, and remaining
pepper. Set aside.
Knead any oil back into the dough; set aside 1/2 cup for pastry
decorations. Cut off one-third of the remaining dough to make 1
large piece and 1 small piece. On lightly floured surface, flatten
large piece into disc; turn over to coat with flour. Roll out into
19-inch circle, resting a few times to allow pastry to relax; fit
into bottom and up side of 10-inch springform pan, leaving 1-inch
overhang.
Spoon half of the pasta mixture into pan, pressing down lightly;
nestle half of the egg wedges into filling. Sprinkle with half of
the mushroom mixture. Spread with ricotta mixture; sprinkle with
remaining mushroom mixture and egg wedges. Top with remaining
pasta mixture, pressing down lightly. Beat remaining egg; brush
some over top of overhanging pastry. Roll out small dough piece
into 12-inch circle. Place over filling and overhanging pastry;
fold edges over bottom overhang, pinching to seal; brush top with
some of the remaining egg. Roll out reserved pastry to 1/4-inch
thickness. Using small cookie cutters, cut out moon and stars or
other shapes; arrange on top of pastry. Brush with remaining egg.
Cut 10 small slits in top of pastry for steam vents.
Bake in bottom of 350F oven for about 90 min or until pastry is
golden brown and filling is piping hot. Let cool on rack for about
30 minutes. Remove ring and serve.
Adapted from a recipe found here:
Send your requests or replies to a request to:
(PLEASE use "Recipe Request" as subject.)
Please include your name and location in all emails.
GoldenMine.com - Free shipping on all jewelry.
Never pay retail again! Solid 14K yellow and white gold.
Your order helps support A to Z Recipes.
~*~ 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.
All from Larry Holmes, Ontario, Canada today...
A young girl (18ish) walks into a prestige car sales room. Looks around at
all the Porsches, Lamborghini's, Jags etc., and says to the salesman "can I
have the red one?" - a top of the range Porsche.
" I'll pay cash!" and starts taking handfuls of tenners out of a carrier
bag until she gets to the right price.
The deal is finalized very quickly and the girl drives it away.
She is back 2 days later - "I want my money back...it smell awfully bad
when I use the brakes" she states emphatically.
Not wanting to lose the sale (having taken cash and fiddled the books) the
manager decides to ride in the car with her 'in case she is not driving it
properly'
He gets in and she roars out of the dealership, drops it into second gear
at 55 mph, floors the pedal again and slips into 3rd at 80mph does a
handbrake turn into a country lane and then really starts to accelerate.
120mph into 4th gear; 5th at 145mph. The engine is screaming, trying to
leap out of the bonnet when it reaches 170mph.
The scenery is a green blur the G-force has him pinned in the seat. In the
distance, to his relief, the barriers of a level crossing are beginning to
come down and she will have to slow down (he thinks!) instead the pitch of
the engine increases.
100yards from the crossing she slams on the brakes and the car stops
inches from the barrier.
"Can you smell it?" she says.
"SMELL IT? I'M SITTING IN IT!"
There are these two guys, Svin and Johan, and they work in a factory. The
boss is deciding how much each person should make and calls them one at a
time to his office.
He asks Svin "what do you do?"
Svin says "I'm a panty stitcher."
The boss looks at his list and thinks "oh ok that's unskilled labor so
that's $400" and writes it on his sheet.
Johan goes to see the boss and he asks him "so what do you do?"
Johan says, "I'm a diesel fitter."
The boss looks at his list and thinks "oh that's skilled labor so that's
$800" and writes it on his sheet.
The next week they get their paychecks and Svin opens it up and he says,
"oh here I'm sorry. I opened yours by mistake" and trades with Johan.
He opens his up and looks and it and says "wait why do you make twice as
much as I do?"
Johan shrugs and says "I don't know."
So Svin goes to see the boss and he asks the boss, "how come Johan makes
twice as much as me?"
The boss says "well tell me what you do."
Svin says, "I'm a panty stitcher."
The boss looks at his list and says, "oh yeah that's unskilled labor. That
pays $400."
Svin says, "but why does Johan make twice as much as me?"
The boss looks at his lists and says "well he's a diesel fitter. That's a
skilled labor so it pays twice as much."
Svin says "do you know what we do?"
The boss says "what?"
Svin says, "well I stitch the panties and I hand them to Johan and he
stretches them over his head and he says “yeah diesel fitter.'"
Mike went down to the doctor's office. "Doc, you've gotta help me! My wife
just isn't interested in sex anymore. Haven't you got a pill or something I
can give her?"
"Look, I can't prescribe..."
"Doc, we've been friends for years. Have you ever seen me this upset? I am
desperate! I can't think; I can't concentrate; my life is going utterly to
hell! You've got to help me."
The doctor opens his desk drawer and removes a small bottle of pills.
"Ordinarily, I wouldn't do this. These are experimental; the tests so far
indicate that they're VERY powerful. Don't give her more than ONE,
understand? Just ONE."
"I don't know, doc, she's awfully cold..."
"One. No more. In her coffee. Okay?"
"Um... okay."
John expresses gratitude and leaves for home, where his wife has dinner
waiting. When dinner is finished, she goes to the kitchen to bring dessert.
John hastily pulls the pills from his pocket and drops one into his wife's
coffee. He reflects for a moment, hesitates, then drops in a second pill.
And then he begins to worry. The doctor did say they were powerful. Then
inspiration strikes -- he drops one pill into his own coffee. His wife
returns with the shortcake and they enjoy their dessert and coffee. Sure
enough, a few minutes after they finish, his wife shudders a little, sighs
deeply and heavily, and a strange look comes over her. In a near-whisper
and a tone of voice he has never heard her use before, she says, "I ...
need ... a ... man!"
John's eyes glitter and his hands tremble as he replies, "Me ... too!"
(PLEASE use "Humor" as subject.)
Please include your name and location in all emails.
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zChocolat.com. Chocolate Romance for him or her!
You will find a decadent assortment of zChocolats finest
morsels beautifully packaged for gift-giving.
~*~ TODAY'S MENU ~*~
We go Greek today. Well, modified for a schedule like mine, any
way. The recipes are simple, no mystery ingredients, and you can
actually make this on a work-day night. If you’re wondering about
why I selected a “low fat” rice recipe, look at DESSERT. Enjoy!
OUR MENU:
GREEK BIFTEKI
LOW-FAT GREEK RICE
QUICK & EASY BAKLAVA
GREEK BIFTEKI
Makes 4 servings
These can be pan-fried, too. I did and they were great.
1 1/3 pounds ground beef
1 tablespoon plain yogurt
2 teaspoons dried thyme
Salt and pepper to taste
4 ounces feta cheese
Preheat grill for indirect heat. (Or spray a pan with Olive Oil Spray)
In a large bowl, mix together ground beef, yogurt, thyme,
and salt and pepper. Form meat into 8 patties, about 2 to 3
inches in diameter.
Cut the cheese into 4 slices. Place one cheese slice between
two patties, and seal the edges. Repeat with remaining beef
patties and cheese slices. Set bifteki aside.
Brush grate with oil, and arrange bifteki on hot grate. Cover,
and cook for 15 to 20 minutes, or until meat is cooked through
and cheese is melted. If pan-frying, cook until done.
LOW-FAT GREEK RICE
Makes 6 servings
3/4 cup long grain rice (I prefer brown)
1/3 cup chopped green onion
2 cloves garlic, minced
1 1/2 cups. fat-free chicken broth
2 Tbsp. chopped fresh parsley or 1 tbsp. dried
2 Tbsp. chopped fresh dill or 1 tbsp. dried
1 10-oz. pkg. frozen chopped spinach, thawed
1 1/2 Tbsp. lemon juice
1 tbsp. honey
lemon wedges
For moistness, wash rice. Combine with green onions and garlic in
medium saucepan. Cook over medium high heat until rice dries and
becomes aromatic. Add chicken broth and bring to a boil. Add
parsley and dill. Cover and adjust heat to a simmer. Cook for about
50 minutes, or until rice is tender. Squeeze spinach gently to
remove excess liquid. Stir into rice and cook for 5 minutes, or
until heated through. Stir in lemon juice and honey. Serve with
lemon wedges for additional seasoning at the table.
QUICK & EASY BAKLAVA
Yields 4
6 sheets phyllo pastry, defrosted
1/2 lb. melted butter
1 cup walnuts or 1 cup pistachios, chopped, and, toasted
3 tbsp sugar
1/2 tsp cinnamon
1 cup honey
Directions:
Preheat your oven to 375F.
Cut each sheet of phyllo pastry in half so that they are roughly square.
Place one sheet of phyllo on a greased or non-stick baking sheet and brush
liberally with the melted butter. Repeat with 5 more sheets.
Scatter the nuts, sugar and cinnamon over top. Place another sheet of phyllo
on top of the nut mixture and brush it with butter. Repeat with the remaining
sheets of phyllo.
With a sharp knife, cut the layered phyllo into diamond shapes.
Bake for 10-15 minutes, until golden brown. Remove from oven, drizzle with
honey and serve (you may have to recut the diamonds).
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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:
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Have trouble voting? Contact:
GINGER CREAMS
~Sent in by: Jessica, Corfu, Greece
