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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:
Voting for A to Z Recipes is voluntary. As always, let your conscience
be your guide. Thanks.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
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:
If you choose, you may mail your donation to:
Maggie Blackwell
P O Box 485
Brazoria, Texas, USA 77422
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
I cannot sub (subscribe) or un-sub people. This is something you must
do for yourself. Zinester will help with any problems. If your email
address changes, sub at your NEW email and un-sub at the OLD one.
To subscribe or un-subscribe from A to Z Recipes, use the appropriate
link below:
This publication is FREE. You may use the information here for whatever
(legal) personal purpose you choose. I would appreciate a written request
if you intend to use any of its contents for personal gain. Chances are I will
not refuse. You may direct inquiries and comments to either of the methods
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
publisher that you do not wish to send over the internet.
Maggie Blackwell, Publisher
A to Z Recipes
Email contact:
Please include your name and location in all emails.
Postal contact:
P.O. Box 485
Brazoria, Texas, USA 77422
Check out other newsletters and ezines here:
See disclaimer at end of issue.
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INDEX OF THIS ISSUE:
MAGGIE'S WORLD – TGIF
SHOPPING TIPS – Maggie’s Choice: Pretties for YOUR “pretty”
RAMBLINGS - UNDER OUR SKIN!
DID YOU KNOW? – For AOL users for viewing larger a2z issues
READER REQUESTS -
CRAZY CORNER – Some funnies from yours truly...
TODAY'S MENU – Fall flavor for TWO!
YOUR FAVORITES – Too good to pass up
HEART HEALTHY – Peanut Butter-Coconut-Raisin Granola Bars
COOKING FOR TWO – Old-Fashioned Meatloaf for Two
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
TGIF! For you, any way. I return to work today (sigh) but was
able to get a lot of things done on my days off. Besides the usual
housework, I did a lot of work on a2z, too. The web site is looking
better and I have loaded a bunch of recipes. I hope you take time
to look at it. As I mentioned yesterday, if you read the newsletter
on the web site, you will NEVER go back to the “old” email method
again. I put a LOT of work into getting the issues on there daily
so take advantage of the efforts, won’t you?
Important note:
In yesterday’s issue, I devoted a large commentary regarding the
voting “situation” at cumuli.com. That is something I probably
should not have done and for many reasons. First of all, in my
“wording”, there was room left for interpretation that I may feel
the list owner used some irregular practices to achieve the #1 slot.
I do NOT feel this to be the case. There exists some unscrupulous
people who may have gerrymandered the votes but it was not of
that list owner or this list owner’s doing. The underhanded votes
were directed at an entirely different publication. The only way to
handle them was to “remove” votes that seemed “suspect”. In doing
so, the votes on many of the top newsletters were affected. In the
scheme of things, our newsletter is a relatively small fish in a very
large ocean of publications. The way to maintain a #1 slot is to have
consistent votes. If a larger fish happens by...you know the story.
Also, any of you who know me personally will attest to the fact that
I do not post emails that are hurtful. I did away with the section
called “Have Something to Say?” for expressly that reason. If you
wish to bad-mouth other readers you will have a (brief) audience of
ONE (me). And I will delete that email as quickly as humanly possible.
We are all different with differing views. Which brings me to yet
another reason for regretting yesterday’s post: there are so many
publications on the internet for which that practice is commonplace.
A to Z recipes is NOT one of them. It will continue to NOT be one.
My “spouting off” was hurtful to at least one person which means it
was hurtful to the group to post. For that I apologize. Lastly, I con-
sider the votes cast at cumuli.com to be important for many reasons,
NONE of which are considered a vote for ME. As stated in each voting
link you see in these publications, you are voting to keep the “A to Z
Recipes Newsletter” as number one, not ME. Yes, it is a gauge for me to
determine how well or badly I may be doing in my efforts here, but not
at all a vote for me as a person. From time to time, I lose focus. Even
in my lost state, I know the votes can be useful or not, especially if there
is a lapse in controls to maintain credible statistics by the vote site. My
desire to solicit support for truth in reporting resembled a “witch hunt”.
That is not my style. One last thought: A to Z Recipes isn’t another one
of those “damned recipe lists”. Please notice the quotes. We are MUCH
more to MANY people. That’s why we have been around this long. YOUR
participation is what makes us different. Thanks!
Attention AOL users:
In the “Did You Know” section we have pointers from Richard, AR,
who is able to open large emails (like the “theme” issues). I hope
you will read it, especially if you are one of the many AOL’ers who
email me on Sunday saying “can you send me the issue in smaller size
emails so I can open it?”. I am so grateful for the explanation.
Thanks, Richard!
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.
Did you vote?
Vote for A to Z Recipes Here:
Thanks!
Have trouble voting? Contact:
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Maggie’s Choice:
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compensation. Place a bid within one month and we’re cooking!
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~*~ RAMBLINGS ~*~
Bette, Pittsburg, CA...
UNDER OUR SKIN!
There once was an oyster, whose story I tell;
Who found that some sand, had gotten into his shell.
It was only a grain, but it gave him great pain;
For oysters have feelings, although they are plain.
Now, did he berate the harsh workings of fate,
That had brought him to such a deplorable state?
"No," he said to himself, "Since I cannot remove it,
I'll lie in my shell, and think how to improve it."
The years rolled around, as the years always do,
And he came to his ultimate Destiny...stew.
Now the small grain of sand that had bothered him so,
Was a beautiful pearl all richly aglow.
This tale has a moral, for isn't it grand,
What an oyster can do with a morsel of sand?
Think... What could WE do, If we'd only begin,
With some of the things that get under OUR skin?
--Author Unknown
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~*~ DID YOU KNOW ? ~*~
FYI Downloading on AOL ------- Richard K. - ARK
I'm on AOL and I don't have any problem with downloads.
If you have the time, and are so inclined, pass it on:
After you download, click on "Find File ". It will take you to
"My Documents" and the file will be highlighted. Click on "File"
and on the drop down menu click on "Open" VOILA !!!!!!
The one's who are asking you to send individual copies are clicking
on "Open File" and they get the "It's too big, I can't do it” message
from AOL.
When all else fails I've found going to the Windows HELP file is
very helpful and so is AOL help, if you have the time to wait in the
queue line.
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~*~ READER REQUESTS ~*~
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.
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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.
Some funnies from yours truly...
LAST WORDS OF WISDOM
The wise old Mother Superior was dying. The nuns gathered around
her bed. She asked for a little warm milk to sip so a nun went to the
kitchen to warm some milk. Remembering a bottle of whiskey received
as a gift the previous Christmas, she opened it and poured a generous
amount into the warm milk.
Mother drank a little, then a little more, then before they knew it,
she had drunk the whole glass down to the last drop. "Mother, Mother"
the nuns cried, "Give us some wisdom before you die!"
She raised herself up in bed with a pious look on her face, and pointing
out the window she said, "Don't sell that cow!
WHAT TIME IS IT?
On some air bases, the military is on one side of the field and
civilian aircraft use the other side of the field, with the control
tower in the middle. One day, on just such a field, the tower received
a call from an aircraft asking, "What time is it?"
The tower responded, "Who is calling?"
The aircraft replied, "What difference does it make?"
The tower replied, "It makes a lot of difference:
If you are a commercial airlines flight, it is 3 o'clock.
If you are an Air Force aircraft, it is 1500 hours.
If you are a Navy aircraft, it is 6 bells.
If you are an Army aircraft, the big hand is on the 12 and the little hand is on the 3.
If you are a Marine Corps aircraft, it's Thursday afternoon.
If you are in the National Guard, it's still a couple of hours until quitting time."
BAD BRAKES
Jill's car was unreliable and she called John for a ride every
time it broke down. One day John got yet another one of those
calls.
"What happened this time?" he asked.
"My brakes went out," Jill said. "Can you come to get me?"
"Where are you?" John asked.
"I'm in the drugstore," Jill responded.
"And where's the car?" John asked.
Jill replied, "It's in here with me."
(PLEASE use "Humor" as subject.)
Please include your name and location in all emails.
Did you vote?
Vote for A to Z Recipes Here:
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Have trouble voting? Contact:
zChocolat.com. Chocolate Romance for him or her!
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~*~ TODAY'S MENU ~*~
Fall flavor is doubly delightful enjoyed by two. Try elegant
Pork Chops, Apple-Stuffed Squash and Frozen Cranberry Salad.
Enjoy!
OUR MENU:
ELEGANT PORK CHOPS
APPLE-STUFFED SQUASH
FROZEN CRANBERRY SALAD
ELEGANT PORK CHOPS
2 pork loin chops (1 inch thick)
1 tablespoon cooking oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup milk
3/4 cup uncooked instant rice
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Dash pepper
In a skillet over medium heat, brown the pork chops in oil; set aside. In an
ungreased 8-in. square baking dish, combine soup, milk, rice and seasonings;
mix well. Top with pork chops. Cover and bake at 350 degrees for 45 minutes
or until meat is tender. Uncover and bake 5 minutes longer. Let stand for 10
minutes before serving.
Yield: 2 servings.
Source: Taste of Home
APPLE-STUFFED SQUASH
1 medium acorn squash, halved
1/4 teaspoon salt
1 medium tart apple, thinly sliced
1 tablespoon raisins
2 tablespoons butter or margarine
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Sprinkle squash with salt. In a skillet, saute apple slices and raisins in butter
until apples are tender. Add sugar, cinnamon and nutmeg. Spoon into squash
halves; place in a baking dish. Bake, uncovered, at 350 degrees for 45-55
minutes or until squash is tender.
Yield: 2 servings.
Source: Taste of Home
FROZEN CRANBERRY SALAD
1 cup fresh or frozen cranberries
1/4 cup sugar
1 can (8 ounces) crushed pineapple, drained
1/2 cup whipped topping
Chopped pecans
Additional cranberries and fresh mint, optional
In a food processor or blender, process cranberries, sugar and pineapple
until the cranberries are finely chopped. Pour into a bowl; let stand for 10
minutes. Fold in whipped topping. Spoon into four foil muffin cups; sprinkle
with pecans. Freeze. Remove from the freezer 15 minutes before serving.
Garnish with cranberries and mint if desired.
Yield: 4 servings (but great for two!)
Source: Taste of Home
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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!
Have trouble voting? Contact:
MASHED CARROTS AND TURNIPS
~Sent in by: Anne, Delta, BC
Hi thought I'd share this mixture I came up with yesterday.
My daughter (who is eleven), said it was like eating dessert
with dinner! She loved it!
Ingredients:
3 or 4 large carrots
1 / 2 medium sized rutabaga
2 tablespoons whipping cream
2 tsp. butter
1 tablespoon Demerara* type sugar
Boil carrots and 'turnips' together until soft. Mash (the carrots
may not mash up completely, but it still looks okay). Add remaining
ingredients and serve. Yummy! Serves 4-6
Enjoy!
*Maggie's Note:
You could substitute American light brown sugar in the recipe.
Cookbooks make a wonderful gift. From
the allrecipes.com site comes a special deal. NEW!
Allrecipes' Cookbooks! Use this handy link to order:
Your order helps support A to Z Recipes. Thanks.
SICILIAN FRITTATA
~Sent in by Larry Holmes, Ontario, Canada
2 potatoes, peeled and sliced
2 tablespoons olive oil
½ cup chopped onion
¼ cup finely chopped green pepper
2 cloves garlic, minced
2 cups fresh or frozen chopped broccoli
6 eggs
¼ cup grated Parmesan cheese
¼ cup water
½ teaspoon dried basil, crushed
1/8 teaspoon pepper
½ cup shredded Monterey Jack cheese
In a 10-inch skillet cook potatoes, uncovered, in hot oil 10 minutes
or until just tender, turning occasionally. Add onion, green pepper
and garlic. Cook until onion is tender. Add broccoli; reduce heat.
Cook, covered for 5 minutes. Beat together eggs, Parmesan cheese,
water, basil, salt and pepper. Pour over vegetables in skillet. Cook,
covered, over low heat 10 to 15 minutes or until eggs are set. Sprinkle
with Monterey Jack cheese. Remove from heat. Cover and let stand
5 minutes.
Makes 4 to 6 servings.
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RUSTIC BAKED STUFFED APPLES
~Sent in by: Christine B., RI
Red Delicious apple, peeled and cored 2
Caramel 1 and 1/4 cup
Walnuts, crushed 3/4 cup
Pecans, crushed 3/4 cup
Cinnamon sugar To taste
Puff pastry 1 sheet
Egg 1
METHOD OF PREPARATION
Preheat oven to 350 degrees.
Stuff cored out part of apple with caramel, nuts and
cinnamon sugar; making layers with filling.
Wrap each apple with 1/2 sheet of puff pastry reserving
some of the dough to make leaves.
Cut out leaf shapes and stem.
Make an egg wash by beating the egg with a small amount
of milk or water.
Brush wrapped apple with the egg wash, place leaves and stem
on apple and dust with cinnamon-sugar.
Bake in oven for 25 to 30 minutes.
Remove from oven and let cool slightly
Serve warm with cinnamon, caramel sauce and ice cream
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SALSA BEEF SKILLET
Makes 4-6 servings
~Sent in by: Pat, Auburn, WA
A main dish that's not only delicious and attractive, it's economical, too.
Ingredients:
1 boneless chuck roast (2 to 2-1/2 lbs.), cut into 3/4-inch cubes
2 Tbsp. vegetable oil
1 jar (16 oz.) chunky salsa
1 can (8 oz.) tomato sauce
2 garlic cloves, minced
2 Tbsp. brown sugar
1 Tbsp. soy sauce
2 Tbsp. minced fresh cilantro or parsley
2 Tbsp. lime juice
Hot cooked rice
Directions:
In a large skillet, brown beef in oil; drain. Add salsa, tomato sauce,
garlic, brown sugar and soy sauce; bring to a boil. Reduce heat; cover
and simmer for 2 hours or until meat is tender. Stir in cilantro and
lime juice; heat through. Serve over rice.
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CROCK POT PIZZA
~Sent in by: Joyce, IL
1 1/2 to 2 lbs. ground beef browned and drained
2 lbs. grated Mozzarella cheese
1 onion, chopped
1 package (whole) pepperoni, sliced
1 box rigatoni noodles, cooked
2 cans cream of mushroom soup
2 4 oz. cans mushrooms
1 can black olives
2 cans pizza sauce
Alternate layers in crock pot as follows: hamburger, noodles, cheese,
soup, mushrooms and olives, onions, sauce and pepperoni. Heat on low
in crock pot for 4 hours.
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CHICKEN WITH DRIED BEEF AND SOUR CREAM
~Sent in by: Crystle, TX
6 chicken breasts
6 strips bacon
1 (10 ounce) can cream of mushroom or celery soup
1/4 cup sour cream
1 package dried beef
1/4 cup flour
Arrange dried beef on bottom of greased crockpot.
Wrap each piece of chicken with strip of bacon and place on top of
dried beef.
Mix soup (not diluted), sour cream and flour. Pour over chicken and
cover. Cook on LOW for 8 to 10 hours or on HIGH for 3 to 5 hours.
Serve over rice.
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CORNED BEEF AND CABBAGE WITH
ORANGE HORSERADISH SAUCE
~Sent in by: Ingrid, Coos Bay, OR
3 lb (1.5 Kg) corned beef brisket
1 small onion, peeled and studded with 4 cloves
2 cloves garlic, peeled and crushed
2 bay (laurel) leaves
8 whole black peppercorns
1 head cabbage, cut into 4 or 6 wedges, core removed
Salt and freshly ground black pepper to taste
4 to 6 potatoes, boiled in a separate pot
Place the corned beef, onion, garlic, bay leaves, peppercorns, and
enough water to cover in a large, covered pot. Bring to a boil over
moderate heat. Skim off and discard any foam that forms on the
surface. Cover the pot and simmer over low heat for about 3 hours.
Remove the meat to a platter and keep warm in the oven. Add the
cabbage wedges to the pot and simmer covered for 15 to 20 minutes,
until the cabbage is tender. Drain the cabbage well and season with
salt and pepper. Slice the beef and serve with the cabbage, boiled
potatoes, orange horseradish sauce, and some of the pot liquor on the
side. Serves 4 to 6.
Orange Horseradish Sauce
1/2 cup (125 ml) sour cream
1/2 cup (125 ml) mayonnaise
3 Tbs (45 ml) prepared hot horseradish
(or to taste)
1 Tbs (15 ml) grated orange rind (zest)
2 tsp (10 ml) fresh orange juice
1 Tbs (15 ml) Dijon style mustard
Salt and freshly ground black pepper to taste
Combine all ingredients in a small bowl and stir to combine.
Refrigerate for at least one hour before serving.
Makes about 1 1/2 cups.
***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.)
Please include your name and location in all emails.
Walter Drake - Clearance SAVE up to 70%!
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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!
Have trouble voting? Contact:
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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!
Cookbooks make a wonderful gift. From
the allrecipes.com site comes a special deal. NEW!
Allrecipes' Cookbooks! Use this handy link to order:
Your order helps support A to Z Recipes. Thanks.
PEANUT BUTTER-COCONUT-RAISIN GRANOLA BARS
Yield: 25 bars
~Sent in by: Treva, NC
Source: "America's Everyday Diabetes Cookbook"
by Katherine E. Younker
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1 & 1/3 cups rolled oats
2/3 cup raisins
1/2 cup bran flakes
1/3 cup unsweetened coconut
3 tablespoons chocolate chips
2 tablespoons chopped pecans
1 teaspoon baking soda
1/4 cup peanut butter
1/4 cup brown sugar
3 tablespoons margarine or butter
3 tablespoons honey
1 teaspoon vanilla
Preheat oven to 350 degrees F. Spray a 9-inch square pan with
vegetable spray. Put rolled oats, raisins, bran flakes, coconut,
chocolate chips, pecans, and baking soda in bowl. Combine until
well mixed. In small saucepan, whisk together peanut butter,
brown sugar, margarine, honey and vanilla over medium heat for
approximately 30 seconds or just until sugar dissolves and mixture
is smooth. Pour over dry ingredients and stir to combine. Press into
prepared pan and bake for 15 to 20 minutes or until browned. Let
cool completely before cutting into bars.
Nutritional Information Per Serving (1 bar):
Calories: 97, Fat: 5 g, Carbohydrate: 13 g, Fiber: 1 g,
Protein: 2 g, Sodium: 77 mg, Cholesterol: 0 mg
Diabetic Exchanges: 1/2 Fruit, 1/2 Other Carbohydrate, 1 Fat
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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!
Have trouble voting? Contact:
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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
OLD-FASHIONED MEATLOAF FOR TWO
This tiny meatloaf should not be overbaked! Once removed from
the oven, it will keep cooking for a few minutes. The chili sauce
is the American kind, not the Asian.
8 ounces ground chuck
2 tablespoons grated onion
2 tablespoons chopped parsley
3 tablespoons chili sauce
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
1. Preheat the oven to 350°F. Place the chuck, onion, parsley, 2
tablespoons of the chili sauce, the Worcestershire, salt, and
pepper in a bowl. Toss together lightly.
2. Form the meat into a 5-inch by 3-inch oval loaf in a small baking
pan. Spread the remaining tablespoon of chili sauce all over the sur-
face of the meatloaf. Bake for 30 minutes, or until cooked through.
Do not overbake.
Makes 2 servings.
Per serving: 285 calories, 9g carbohydrates, 24g protein, 17g fat,
86mg cholesterol.
AVENUE is a leading national specialty retailer of women's apparel and accessories.
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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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