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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.
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FREE and regular service, there are two convenient ways:
Click on the link below to make your donation to a2zrecipes@fastmail.fm 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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A to Z Recipes
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INDEX OF THIS ISSUE:
MAGGIE'S WORLD – Chillin'
SHOPPING TIPS – Maggie’s Choice
RAMBLINGS - Sometimes we just need to remember what the rules of life really are...
DID YOU KNOW? – Raw Chicken Safety
READER REQUESTS -
CRAZY CORNER – All from my pal, Millie in TEXAS
TODAY'S MENU – How about a menu featuring a curry dish?
YOUR FAVORITES – Another round of great suggestions
HEART HEALTHY – Sweet Potato Pie - LF
COOKING FOR TWO – Beef Stuffed Acorn Squash for Two
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~*~ MAGGIE'S WORLD ~*~
Good morning to one and all. The weather is starting to get cooler
with a recent “cold front”. Here in Texas that means it is under 80F
at night, lol. Wherever you are, I hope you are in the mood for some
great recipes. We have quite a few lined up for you today in our menu,
reader contributions, etc. Have a great day. Go out and do something
nice for someone. In return, you will have done something nice for yourself.
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 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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~*~ SHOPPING TIPS ~*~
Maggie’s Choice:
Calphalon Commercial Hard Anodized Roast Pan with Rack & Accessories
Are you the Thanksgiving host or hostess? If so you will need to arm
yourself with a pan worthy of the occasion; one that will exceed all
expectations in terms of strength, durability, ease of use, and perfor-
mance. Behold this large, deep, anodized aluminum roasting pan. Heat
will spread evenly and efficiently around the meat, and juices will cara-
melize beautifully. Its handles stand high above the deep sides, affording
the chef a secure grip while moving a heavy bird. The conveniently handled
rack elevates the fowl from the greasy drippings, while the stainless steel
baster with injector tip will allow you to infuse your bird with moisture and
flavor. The lifters help you remove the turkey to the safety of the carving
board or serving platter. Heavy gauge, highly conductive anodized aluminum
alloy 16" L x 13" W x 3 1/2" D (excluding handles); Fits ovens 17" or larger
Includes: Non-Stick Roasting Rack, Stainless Steel/Rubber Baster 12 1/2" L,
Stainless Steel Turkey Lifters 4 1/2" W x 10 1/2" L
Big, roomy cast aluminum riveted handles accommodate oven mitts for lifting
and gripping. Perfect for standard electric and gas stoves. Oven and broiler
safe. Hand Washing Recommended. Made in USA. Lifetime Warranty.
SKU 973156
Our Price: $69.99
Compare at: $137.95
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Besides a lot of really neat stuff, everything they offer is $14.99 or LESS!
~*~ RAMBLINGS ~*~
Richard K., AR...
Sometimes we just need to remember what the rules of life really are...
You need only two tools: WD-40 and Duct Tape.
If it doesn't move and it should, use WD-40.
If it moves and shouldn't, use the Duct Tape.
(Richard---
Ah! The wisdom of men.
My problems in life are now solved.
Thanks!
~Maggie~)
the same day to the USA and Canada.
~*~ DID YOU KNOW ? ~*~
Important safety tips for handling raw chicken:
-Raw chicken must be handled wisely to prevent food poisoning,
so always wash your hands.
-If taking the chicken from the refrigerator, rinse it in cool water
and pat it dry before cooking.
-If taking the chicken from the freezer, you can use one of the
following methods to thaw it:
+Transfer directly to the refrigerator--it takes 12 hours to thaw
two to three pounds.
+Submerge wrapped chicken in cold water, changing the water often.
Allow 30 minutes for each pound.
+If using the microwave, follow the manufacturer's instructions.
+Remember, after cleaning and cutting, use hot soapy water to wash
your hands and everything else that came into contact with the raw chicken.
A gift from Frederick's won't stay in the box for long!
~*~ READER REQUESTS ~*~
Send your requests or replies to a request to:
(PLEASE use "Recipe Request" as subject.)
Please include NAME and LOCATION in all emails.
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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.
The world’s largest online cooking and dining store.
Millie, TX...
LETTER FROM A FARM KID, NOW AT SAN DIEGO MARINE CORPS
Dear Ma and Pa:
I am well. Hope you are. Tell Brother Walt and Brother Elmer the
Marine Corps beats working for old man Minch by a mile. Tell them to join
up quick before maybe all of the places are filled.
I was restless at first because you got to stay in bed till nearly 6 a.m.,
but am getting so I like to sleep late.
Tell Walt and Elmer all you do before breakfast is smooth your cot and
shine some things. No hogs to slop, feed to pitch, mash to mix, wood to
split, fire to lay. Practically nothing. Men got to shave but it is not so
bad, there's warm water.
Breakfast is strong on trimmings like fruit juice, cereal, eggs, bacon,
and stuff, but kind of weak on chops, potatoes, ham, steak, fried
eggplant, pie and other regular food. But tell Walt and Elmer you can
always sit by two city boys that live on coffee. Their food plus yours holds
you till noon, when you get fed again. It's no wonder these city boys can't
walk much.
We go on "route" marches, which the Platoon Sergeant says are long walks
to harden us. If he thinks so, it is not my place to tell him different.
A "route march" is about as far as to our mailbox at home. Then the city
guys get sore feet and we all ride back in trucks. The country is nice, but
awful flat.
The Sergeant is like a schoolteacher. He nags some. The Capt. is like the
school board. Majors and Colonels just ride around and frown. They don't
bother you none.
This next will kill Walt and Elmer with laughing. I keep getting medals for
shooting. I don't know why. The bulls-eye is near as big as a chipmunk
head and don't move. And it ain't shooting at you, like the Hoggatt boys at
home. All you got to do is lie there all comfortable and hit it. You don't
even load your own cartridges. They come in little metal boxes.
Then we have what they call hand-to-hand combat training. You get to
wrestle with them city boys. I have to be real careful though, they break
real easy. It ain't like fighting with that ole bull at home.
I'm about the best they got in this except for that Tug Jordan from over
in Silver Lake. He joined up the same time as me. But I'm only 5'6" and 130
pounds and he's 6'8" and weighs near 300 pounds dry.
Be sure to tell Walt and Elmer to hurry and join before other fellers get
onto this setup and come stampeding in.
Your loving daughter,
Gail
EXERCISE
Three days a week works well.
Begin by standing outside behind the house, and with a 5-LB. Potato sack
in each hand ... extend your arms straight out to your sides and hold them
there as long as you can. After a few weeks, move up to 10-LB. Potato sacks
and then 50-LB. potato sacks, and finally get to where you can lift a 100 lb.
potato sack in each hand and hold your arms straight for more than a full minute.
Next...start putting a few potatoes in the sacks, but be careful not to overdo it.
PRICELESS
While I was driving down the road the other day (going a little faster
than I should have been) I passed over a bridge only to see a cop on
the other side with a radar gun laying in wait. The cop pulled me over,
walked up to the car, and that classic patronizing smirk we all know
about, asked "what's your hurry?" To which I replied, "I'm late for
work." To which he asked, "What do you do?" "I'm a rectum stretcher,"
I responded. The cop was surprised and confused. "A what? A rectum
stretcher?? And just what does a rectum stretcher do? "Well, "I said,
"I start by inserting one finger, then I work my way up to two fingers,
then three, then four, then with my whole hand in I work side to side
until I can get both hands in, and then I slowly but surely stretch the
hole, until it's about 6 feet." Then the cop asked questioningly and cautiously,
"And just what do you do with a six-foot asshole?" To which I replied,
"You give him a radar gun and park him behind a bridge...."
Traffic ticket: $95.00
Court cost: $45.00
Look on cop's face...PRICELESS
(PLEASE use "Humor" as subject.)
Please include NAME and LOCATION in all emails.
Did you vote?
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Thanks!
You will find a decadent assortment of zChocolats finest
morsels beautifully packaged for gift-giving.
~*~ TODAY'S MENU ~*~
The chicken curry recipe in today’s menu is a meal in itself.
We will add a salad and an interesting dessert for a great
family dinner. Enjoy!
OUR MENU:
INDONESIAN CUCUMBER SALAD
COLONEL BENJAMIN'S CURRY CHICKEN
MERINGUE-TOPPED FRUIT TORTE
INDONESIAN CUCUMBER SALAD
Spicy, refreshing, easy to make
Ingredients:
1 cucumber, peeled and sliced
1 red onion, chopped coarsely
cilantro, to taste, chopped
3 Tbsp rice vinegar
1 Tbsp sugar
1/2 tsp salt
black pepper, to taste
dried red chili (not powder) to taste
Directions:
Toss together cucumber, onion and cilantro.
Mix dressing ingredients together and pour over salad.
COLONEL BENJAMIN'S CURRY CHICKEN
This recipe uses many spices, rather than a pre-mixed curry powder.
1 1/2 teaspoons salt, divided
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon grated peeled fresh ginger
1/4 teaspoon ground turmeric
1 teaspoon vegetable oil
4 cups finely chopped onion
2 garlic cloves, minced
3 1/2 cups (about 1 1/2 pounds) peeled, coarsely chopped tomatoes
2 tablespoons fresh lemon juice
12 chicken thighs (about 3 pounds), skinned
1 1/2 pounds peeled baking potatoes, cut into 1-inch pieces
1/4 cup chopped fresh cilantro
3 cups hot cooked rice
Cilantro sprigs
In a small bowl, combine 1 teaspoon salt, coriander, cumin, chili powder,
ginger and turmeric; set aside.
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; cook
15 minutes, stirring frequently. Add seasoning mixture, tomatoes and juice.
Reduce heat to medium and cook 10 minutes, stirring occasionally.
Sprinkle chicken with remaining 1/2 teaspoon salt. Add chicken and potatoes
to pan; stir in chopped cilantro. Bring to a boil; cover, reduce heat and simmer
50 minutes or until chicken is done. Serve mixture over rice, and garnish with
cilantro sprigs.
Makes 6 servings, each 449 calories, 7 grams fat, 34 grams protein,
62.6 grams carbohydrates, 5.8 grams fiber, 115 milligrams cholesterol,
3.9 milligrams iron, 735 milligrams sodium, 67 milligrams calcium.
MERINGUE-TOPPED FRUIT TORTE
Two layers in one: a butter cake layer is topped by a meringue, and
then two of these layers are used to sandwich fresh whipped cream
and fruit. Attractive and delicious.
½ cup butter, softened
½ cup granulated sugar
3 egg yolks
1 tsp vanilla
1 cup flour
1 tsp baking powder
¼ tsp salt
¼ cup milk
3 egg whites, at room temperature
¼ tsp cream of tartar
¾ cup granulated sugar
1 cup whipping cream
1 tbsp powdered sugar
1 to 1½ cups fresh fruit (sliced strawberries, whole blueberries, whole
raspberries, or sliced peaches, etc.)
Grease and lightly flour two 9-inch round baking pans. Set aside.
Preheat oven to 350°F. In a mixing bowl, beat butter on medium to high
speed about 30 seconds or until softened. Add the ½ cup sugar and beat
at high speed until fluffy. Add the egg yolks and vanilla. Mix well. Stir
together the flour, baking powder and salt. Alternately add the flour
mixture and the milk to the batter, mixing at low speed after each addition
just until combined. Set batter aside.
In another mixing bowl, beat together egg whites and cream of tartar on
high speed until soft peaks form. Gradually add in the ¾ cup sugar, and
beat until stiff and glossy.
Divide batter evenly between the two prepared cake pans. Spread batter
out to cover pan evenly. Then spread the meringue on top of each cake.
Bake in the preheated oven for 22 to 25 minutes or until meringue is golden
and cake tester inserted in centre comes out clean. Cool in pans on wire
racks for 10 minutes, then remove and let cool completely.
Beat whipping cream and powdered sugar until soft peaks form. Spread two-
thirds of whipped cream on top of meringue of one cake layer. Arrange fruit
in a single layer on whipped cream. Top with remaining cake layer, meringue
side up. Dollop remaining whipped cream on top of meringue.
Makes 10 to 12 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).
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:
PEANUT BUTTER HEALTH ROUNDS
~Sent in by Larry Holmes, Ontario, Canada
1 beaten egg
1 cup honey
¾ cup cooking oil
¼ cup water
1 teaspoon salt
1 teaspoon vanilla
3 cups quick-cooking rolled oats
1 cup whole wheat flour
¾ cup wheat germ
1 cup peanut butter-flavored chips
½ cup sunflower nuts
In bowl combine egg, honey, oil, water, salt and vanilla. In mixing
bowl stir together oats, flour and wheat germ. Add liquid mixture to
dry ingredients; mix well. Stir in peanut butter pieces and sunflower
nuts. Drop dough from a ¼ cup measure, 2 inches apart, onto a
greased cookie sheet. Flatten each mount to 3 inches in diameter.
Bake in a 350° F. oven for 15 to 20 minutes or until light brown.
Remove and cool on a wire rack.
Makes about 20 cookies.
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APPLE WALNUT DESSERT
~Sent in by: Pat, Auburn, WA
Ingredients:
6 cups apple chunks, peeled
2 cups flour
1-1/2 cups sugar
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/4 cup butter, margarine or oil, melted
2 eggs, slightly beaten
1 cup water
Topping Ingredients:
1 cup brown sugar
1 cup chopped walnuts
Directions:
Preheat oven to 300F.
Sift dry ingredients together in a large bowl.
Add butter, eggs and water. Mix well
Pour batter over apples and mix gently.
Pour into greased 9 x 13 baking dish or 9-inch round casserole.
Sprinkle brown sugar and walnuts over top.
Bake for 60 to 90 minutes or until the center is set.
Cool. Makes 12 servings.
Nutritional info per serving: 356 calories, 5.6 g protein, 58.4 g carbohydrate,
10 g fat, 57 mg cholesterol, 243 mg sodium, 2.6 g dietary fiber.
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ARIZONA CHILI
~Sent in by: Jessica, Corfu, Greece
2 tbsp. vegetable oil
4 strips bacon, cut into sm. dice
2 lbs. pork shoulder or butt, cut into 1/2 inch cubes
1/2 c. flour
1 med. onion, finely chopped
3 cloves garlic, finely chopped
3 tbsp. chili powder
1/2 of 1 (4 oz.) can chopped green chiles (optional)
2 c. chicken broth
1/4 tsp. salt
2 cans pinto beans, drained
Heat oil in 10 inch skillet over medium-high heat.
Add bacon and cook until crisp. Remove with slotted
spoon to paper toweling and set aside. Reserve skillet
with drippings. Shake pork in paper bag with flour.
Remove and shake off excess flour. Working in batches,
saute pork in skillet with drippings until evenly
browned. Remove to paper towel as it browns. Lower
heat to medium and return all pork and bacon to pan.
Add onion and garlic and cook until transparent. Add
chili powder, green chiles and chicken broth. Bring to
boiling. Lower heat and simmer, uncovered, stirring
occasionally, for 2 hours or until meat is very tender
and sauce is thickened. If sauce becomes too thick, add
water or more broth. Stir in salt. Just before serving,
add beans and heat through. Serve with warmed flour
tortillas. Serves 6.
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CHOCOLATE FUDGE ICING
(From Goldmine)
~Sent in by: Bev, FL
2 C. sugar
1/2 C. cocoa
1/2 C. milk
6 T. margarine
