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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 Heart Healthy Diabetic Choices For Two Publisher's Choice
Good morning and welcome to A to Z Recipes newsletter on this fine Monday morning. I checked the on-line edition of my local newspaper and didn't find my name in the obituaries, so I'd say it's going to be a great day. I've been struggling with my sinuses (weather change?) and have rested much of the night. Yes, I should have been at work, but my shift was covered so I stayed home, took some meds and slept. I don't do that very often, but am glad I did. Today's issue should be entitled "Old Friends" as it contains recipes and other goodies from a few long-time a2z'ers. I look upon you all as friends, and these submitters have stuck it out with me through thick and thin. I am so pleased to share recipes from Treva (eastern Tennessee) with you today. She sends me some of the best information, and always something daily. In this issue you will find a cross-section of delightful recipes from her. We also have a humorous look at life from Robyn (Auckland, New Zealand), a helpful tidbit and recipe from Judy (Michigan) and some hilarity from Pat (Washington) and Richard (Florida). I hope you will drop by the A to Z Discussion Forum QT to let these folks know how much they are appreciated. Everyone loves sharing ideas here and sometimes it is nice to hear how much it helps others. We'll see you here again on Wednesday when Linda (Michigan) delights you with another installment of her humor and love of recipe collecting. Have a great week! Help make us NUMBER ONE ! 
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Help make us NUMBER ONE ! THAT'S LIFE Shared by Robyn, Auckland, New Zealand ADULT: A person who has stopped growing at both ends and is now growing in the middle. BEAUTY PARLOR: A place where women curl up and dye. CANNIBAL: Someone who is fed up with people. CHICKENS: The only animals you eat before they are born and after they are dead. COMMITTEE: A body that keeps minutes and wastes hours. DUST: Mud with the juice squeezed out. EGOTIST: Someone who is usually me-deep in conversation. HANDKERCHIEF: Cold Storage. INFLATION: Cutting money in half without damaging the paper. MOSQUITO: An insect that makes you like flies better. RAISIN: Grape with a sunburn. SECRET: Something you tell to one person at a time. SKELETON: A bunch of bones with the person scraped off. TOOTHACHE: The pain that drives you to extraction. TOMORROW: One of the greatest labor saving devices of today. YAWN: An honest opinion openly expressed. WRINKLES: Something other people have. You have character lines.
Help make us NUMBER ONE ! Vegetable Stock -- a Kitchen Basic Shared by Judy, MI For dairy-free cooking, vegetable stock is an important asset in the kitchen. Use it to give good taste to soups, sauces, grains, and vegetable dishes. You can keep it up to three days in the refrigerator, or you can freeze it. Vegetable Stock Special tool: Strainer Preparation time: 15 minutes Cooking time: 1 hour Yield: About 6 cups Keeping kosher: Pareve 2 quarts water 2 large onions, coarsely chopped 1 large carrot, diced 4 celery stalks with leaves, chopped Dark green part of 2 leeks, rinsed thoroughly and sliced (optional) 1 bay leaf 4 sprigs fresh thyme, or 1 teaspoon dried thyme 4 large garlic cloves, peeled and crushed 10 parsley stems (optional) 2 cups mushroom stems or sliced mushrooms (optional) Pinch of salt (optional) Combine all ingredients in a large saucepan. Bring to a boil. Cover and simmer over low heat for 1 hour. Strain stock, pressing on ingredients in strainer; discard ingredients in strainer. Cool and refrigerate or freeze. Per serving: Calories 19.3; Protein 0.7 g; Carbohydrates 4.5 g; Dietary fiber 1.1 g; Total fat 0.1 g; Saturated fat 0 g; Cholesterol 0 mg; Sodium 27.7 mg. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! Gifts from the Kitchen Here's the scoop on the current theme: Just like that famous commercial saying, nothin' says lovin' like something from the oven. With the holidays quickly approaching, do you search for ways to spread holiday cheer by giving gifts from your kitchen? I do, too. And not just cooked items. What we're looking for in this theme is gift ideas from your kitchen, which could include prepared mixes, gifts in a jar, etc. Brownies and cookies in a jar, baked miniature loaves of tasty holiday bread are just suggestions. Please make sure to include the preparation methods for the recipient in your submissions. Send in your Gifts from the Kitchen ideas 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: 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 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 Gifts from the Kitchen has a deadline of November 25, 2005, and will be posted on December 4, 2005. Please use this email link to submit a recipe for theme recipes: Gifts from the Kitchen As usual, only recipes are to be sent to: A to Z Recipes Inbox.   Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS ! 
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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 !  The Dieter's Prayer Shared by Pat, WA Lord, my soul is ripped with riot, Incited by my wicked diet. "We are what we eat," said a wise old man, Lord, if that's true, I'm a garbage can. To rise on Judgment Day, it's plain, With my present weight, I'll need a crane. So grant me strength that I may not fall, Into the clutches of cholesterol. May my flesh with carrot-curls be dated, That my soul may be polyunsaturated. And show me the light that I may bear witness, To the President's Council on Physical Fitness. And at oleomargarine I'll never mutter, For the road to Hell is paved with butter. And cream is cursed; and cake is awful; And Satan is hiding in every waffle. Mephistopheles lurks in pepperoni, The Devil himself in each slice of bologna. Beelzebub is a chocolate drop, And Lucifer is a lollipop. Give me this day my daily slice, Cut it thin and toast it twice. I beg upon my dimpled knees, Deliver me from Jujube's. And when my days of trial are done, And my war with malted milk balls won, Let me stand with Heavenly throng, In a shining robe -- size 30 long. I can do it Lord, if you'll show to me, The virtues of lettuce and celery. Teach me the evil of mayonnaise, And of pasta a la Milanese. And crisp-fried chicken from the South, Lord, if you love me, shut my mouth! AMEN!! Two Little Old Ladies Note from Maggie: This is an oldie but made me chuckle when I received it again so I thought I'd post it. Shared by Richard, Bradenton, FL Two little old ladies were sitting on a park bench outside the local town hall where a flower show was in progress. The thin one leaned over and said, "Life is so darned boring. We never have any fun any more. For $5.00 I'd take my clothes off and streak through that stupid flower show!" "You're on!" said the other old lady, holding up $5.00 bill. The first little old lady slowly fumbled her way out of her clothes and, completely naked, streaked (as fast as an old lady can) through the front door of the flower show. Waiting outside, her friend soon heard a huge commotion inside the hall, followed by loud applause and shrill whistling. The smiling and naked old lady came through the exit door surrounded by a cheering crowd. "What happened?" asked her waiting friend. "I won 1st prize as Best Dried Arrangement."
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 ! COUNTRY PORK CHOPS ~Submitted by Treva, TN 4 Each end cut pork chops 1 Cup flour 1 Cup Italian breadcrumbs 2 Eggs 1 Cup milk 3 Ounces cooking oil 2 Cups sliced portabella mushrooms ¼ Stick butter ¼ Cup chopped parsley ¼ Cup diced green onion Salt and pepper to taste In a cast iron skillet, heat the cooking oil up to medium high temperature. Mix egg and milk in one bowl and in another bowl mix flour and breadcrumbs. Coat each chop in the egg mixture and then dredge in the flour mixture. Cook in heated oil for approximately 2 minutes per side or until golden brown. Place butter in a sauté pan and add all remaining ingredients and sauté until soft. Top each chop with the cooked mushrooms. BAKED ONIONS AU GRATIN ~Submitted by Treva, TN 8 medium onions peeled and sliced 2 Tbs butter 1/4 cup sherry Pinch of nutmeg Salt and pepper to taste 1/4 cup heavy cream 1/2 cup Swiss cheese 1/4 cup parmesan cheese Sauté the onions, in 2 batches in the butter. Cook till limp. Do Not Brown. Remove the onions and deglaze the pan with the sherry. Mix the onions, sherry, nutmeg, salt and pepper and heavy cream. Place in a baking dish and top with the Swiss cheese then the parmesan cheese. Bake at 350 for about 15-20 minutes. ICE CREAM CAKE ~Submitted by Treva, TN This is SO easy and fun. Leftovers keep well in the freezer, too! 1 (16 ounce) can chocolate syrup 3/4 cup peanut butter 19 ice cream sandwiches 1 (12 ounce) container frozen whipped topping, thawed 1 cup salted peanuts 1 Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. 2 Line the bottom of a 9x13 inch dish with 8 1/2 ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve. Makes 18 servings. HOT CRAB SALAD ~Submitted by Treva, TN 1 lb. flaked crab meat (2 cups) 1 cup sliced celery 1/2 cup minced green pepper 2 hard-cooked eggs, chopped 1 cup mayonnaise 1 tbsp. lemon juice 1 tbsp. Worcestershire sauce 3/4 cup fine soft bread crumbs 2 tbsp. melted butter Combine crab, celery, green pepper, eggs, mayonnaise, lemon juice and Worcestershire. Turn into buttered 1 & 1/2 quart baking dish. Top with crumbs mixed with butter. Bake at 325 degrees for 30 minutes. Serves 4. CHOCOLATE BUTTER ~Submitted by Treva, TN It's butter like you've never tasted! Spread it on nut bread, banana bread or raisin-bread toast. 1/2 cup unsalted butter or regular butter 1 cup sifted powdered sugar 1 ounce unsweetened chocolate, melted and cooled 2 teaspoons vanilla 1 teaspoon chocolate flavoring 1/8 teaspoon salt (optional) 1. In a medium mixing bowl, beat butter with an electric mixer for 30 seconds. With mixer on low speed, add powdered sugar, a little at a time, beating until combined. 2. Add the cooled chocolate, vanilla, chocolate flavoring and salt, if you like. Beat until smooth. Cover and chill in refrigerator. 3. Serve at room temperature. Makes 1 cup (16 servings). EASY POTATO SOUP ~Submitted by Treva, TN 1 (2 lb. bag) frozen hash browns 1 chopped onion 2 cans chicken broth 3 cups water 2 cans undiluted cream of celery soup 1 can undiluted cream of chicken soup 1 can carnation milk salt and pepper to taste Combine frozen hash browns, onion, chicken broth and water in large pot and simmer 30 minutes. Then stir in soups, milk, salt and pepper. Heat thoroughly and serve. HAMBURGER BLISS (CASSEROLE) ~Submitted by Treva, TN 1 pound ground beef 1 can Cream of Mushroom Soup 1 can Cream of Celery Soup 1 can (14 oz) of mixed vegetables small can chopped mushrooms, drained 1 teaspoon garlic powder salt & pepper to taste Tater Tots Brown beef along with salt and pepper. Drain off the fat. In a 2 1/2qt casserole dish, add the soups, mushrooms, mixed vegetables, and garlic powder. Blend well. Add ground meat and blend all together. Cover top completely with Tater Tots. Bake in oven on baking sheet (for spills) at 350 degrees for an hour, or until sauce is bubbling rapidly from edges.  ROCKY ROAD TASTY TEAM TREATS ~Submitted by Treva, TN One pan feeds the team when you whip up a quick batch of these incredibly delicious treats! Marshmallows, milk chocolates and pecan pieces layered on a pretzel crust make this snack irresistible. Ingredients 1-1/2 cups finely crushed thin pretzels or pretzel sticks 3/4 cup (1-1/2 sticks) butter or margarine, melted 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates 3 cups miniature marshmallows 1-1/3 cups coarsely chopped pecans or pecan pieces Directions 1. Heat oven to 350°F. Grease bottom and sides of 13x9x2-inch baking pan. 2. Combine pretzels and melted butter in small bowl; press evenly onto bottom of prepared pan. Spread sweetened condensed milk evenly over pretzel layer; layer evenly with baking pieces, marshmallows and pecans, in order. Press down firmly on pecans. 3. Bake 20 to 25 minutes or until lightly browned; cool completely in pan on wire rack. Cut into bars. About 36 bars. HERBED FISH ~Submitted by Treva, TN A low-fat and quick dinner idea. 1 lb fish fillets, about 1/2 inch thick 2 tablespoons olive or vegetable oil 1/2 cup Reduced Fat Bisquick® mix 1/4 cup Progresso® garlic herb bread crumbs 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves 1/4 teaspoon salt 1 egg 1. Cut fish into 4 serving pieces. In 10-inch skillet, heat oil over medium heat. 2. In small shallow dish, mix Bisquick mix, bread crumbs, basil and salt. In another shallow dish, beat egg. Dip fish into egg, then coat with Bisquick mixture. 3. Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. High Altitude (3500-6500 ft): Cook fish in oil over medium heat. Tip from the Kitchen: Fish fillets may vary in thickness quite a bit. If possible, select fillets that are about 1/2 inch thick. If you have thicker fillets, you may need to add a few more minutes to the cook time. Source: www.bettycrocker.com COOL SALAD ~Submitted by Treva, TN 2 large cucumbers, peeled and diced 2 large tomatoes, diced 1 large onion, diced 2 large tablespoons salad dressing dash of both: salt and black pepper 3 Tbsp. vinegar 1/2 tsp. celery seed 3 Tbsp. sugar Mix all ingredients together, mixing well. Keep in refrigerator for 2 hours before serving.
Help make us NUMBER ONE ! SOUTHERN BANANA-NUT BRAN MUFFINS ~Submitted by Treva, TN Low saturated fat and no cholesterol 1 cup whole wheat flour 1 & 1/2 cups raw wheat bran 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup canola oil 2 egg whites, beaten 2 ripe bananas, mashed 1 cup fat free plain yogurt 1/3 cup creamy peanut butter 1/4 cup packed brown sugar Combine flour, bran, baking soda, baking powder and salt in a mixing bowl and set aside. In large mixing bowl, combine oil, egg whites, bananas, yogurt, peanut butter and brown sugar. Mix well. Fold in the dry ingredients and mix just until combined. Spoon the batter into paper-lined or nonstick muffin tins. Bake in a 400F oven for 25 minutes or until firm to the touch. Remove from the pan and let cool on a wire rack. Makes 12 servings (one muffin each). Per serving: 160 calories, 5g protein, 8g total fat (.5g saturated fat), 23g carbohydrates, 3g dietary fiber, 0mg cholesterol, 230mg sodium. Daily value: 4% folate, 4% vitamin C, 8% calcium, 4% iron. Food Exchanges: 1/4 Fruit, 3/4 Bread, 3/4 Fat
Help make us NUMBER ONE ! DIABETIC SEAFOOD LUNCHEON CASSEROLE ~Submitted by Treva, TN 1/2 c. margarine For White Sauce: 4 to 6 tbsp. flour 2 cups milk 1 lg. can tuna (crab, salmon, or 3 cups cooked chicken), diced 1 & 1/2 cup celery, chopped 1 lg. jar pimento 1/2 cup green pepper, chopped 1/2 cup sliced almonds 4 hard boiled eggs 1 tsp. salt 1 box fresh mushrooms 1/2 cup dry bread crumbs Sauté celery and peppers in margarine. Make white sauce. Layer fish or chicken, celery, pepper, pimento, nuts, eggs, and mushrooms. Pour white sauce over top of casserole. Top with bread crumbs. Bake in 350 degree oven for 50 minutes. Yield: 10 generous servings. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! CHOCOLATE BANANA SMASH ~Submitted by Treva, TN 1 & 1/4 oz. Irish Cream 1/4 oz. vanilla extract 1/2 oz. light cream 1 scoop Vanilla ice cream 1/2 med. banana 1/2 cup ice 1 oz. chocolate syrup Blend until smooth. Top with whipped cream and chocolate sprinkles. Add a cherry, and small banana slice. Serves 1.
Help make us NUMBER ONE ! BACON AND GREEN CHILI QUICHE 1 refrigerated pie crust (half of 15-ounce package), room temperature 8 strips bacon 1 4-ounce can diced green chilies, drained 4 green onions, chopped 1 cup shredded Monterey Jack cheese (about 4 ounces) 1 cup shredded sharp cheddar cheese (about 4 ounces) 1 1/4 cups half and half 4 eggs 1/2 teaspoon salt Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F. Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust. Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve. Serves 6. Note from Maggie: Adding fresh, chopped jalapenos makes this even better. Source: Bon Appétit - June 1996
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