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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 – To vote or not to vote...that is the question. NOT.
SHOPPING TIPS – Maggie’s Choice: Norpro Stainless Steel Vertical Poultry Roaster
RAMBLINGS - On November 11 at 11:11, 1921
DID YOU KNOW? – Turkey Thawing Hints
READER REQUESTS - Salsa recipe wanted but I don't like any peppers at all
CRAZY CORNER – Just some silly stuff
TODAY'S MENU – Family fare starring Steak de Burgo
YOUR FAVORITES – It’s in here
HEART HEALTHY – Apricot Chicken Bake (LF)
COOKING FOR TWO – Lemon Chicken
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~*~ MAGGIE'S WORLD ~*~
Good morning to one and all. Please remember that today has been
set aside as “Veteran’s Day”...ONE day for all the lives lost and forever
changed, in the name of peace. I have included an email from a friend,
Pat (NE) in the “Ramblings” section which I hope you will read.
Speaking of emails...I continue to receive emails slamming other publishers
for methods used to gain votes and revenue from their newsletters. Just
as the publications are different, so are the publishers. Thank goodness
we live in a world where such differences are allowed. There have been
some recommendations from several of you that I employ some of the same
tactics in a2z to beef up votes and maybe get the baby new shoes (MY baby
will be 13 soon and could certainly use some, lol). I will share my response to
the last email with you here. The original email was a forwarded newsletter
sent out to the readership of a list whose owner was quite unhappy with the
small number of votes and ads being clicked. Except for some “choice” words,
the issue was devoid of all else, merely a shell. In other words, “why bother?”
I can certainly identify with him on that!
“Dear XXX,
I am in receipt of the information. Thank you. I suppose that
is one approach...remove privileges from those who obviously do
not appreciate them. I sit and imagine what the world would be
like if this was done by ALL who do nice things for others that
are seemingly unappreciated.
I know, deep down, that each appreciates it in their own way, and
often in ways I can NOT see. For the 50-60 daily who cast a vote,
the hundreds who prepare recipes they receive from it (without saying
"thanks"), and the 15 or so who have made purchases from ads and/or sent
monetary donations...A to Z Recipes will remain free, distributed daily to
everyone, whether they demonstrate appreciation I can see or not.
A to Z Recipes became number one in ratings without any scare tactics,
threats, or profanity directed at its readership. If being number two,
three, forty, what have you, without any of that is what it will be, then
so be it. I would have it no other way.
Warmest regards,
Maggie Blackwell
Publisher - A to Z Recipes”
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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~*~ SHOPPING TIPS ~*~
Maggie’s Choice:
Norpro Stainless Steel Vertical Poultry Roaster
A friend of mine used this for a chicken and it was the BEST
roasted chicken I have ever tasted. Order an extra for Me!
Purchase price is only: $12.99; affordable so buy an extra as a gift!
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Collections, Etc is a great way to shop. Co-workers go gaga over this company.
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~*~ RAMBLINGS ~*~
Veteran's Day honors all members of the Armed Forces
who have given their lives in the line of duty. There is
no greater sacrifice. It is important for us to remember
what they did in service to our great country, the values
we stand for and our way of life. This holiday originally
was called Armistice Day and was first celebrated in 1921.
In 1954, President Eisenhower changed it to Veteran's Day
in honor of those who served in all wars.
On November 11 at 11:11, 1921 the U.S. France and England
each buried an unknown soldier in honor of those who died in
World War I. This began the annual Armistice Day holiday.
The time and day was picked because fighting ceased in WWI
in 1918 on November 11 at 11:11. In keeping with this tradition,
work stops on this day and time each year for a moment of silence.
Below is a poem from a source unknown. However, it drives home
a powerful message....
AN ODE TO BOB
He was getting old and paunchy,
and his health was failing fast,
And as he sat around the Legion
telling stories of his past.
Of the war that he had fought in,
of the deeds that he had done.
In his exploits with his buddies,
they were heroes, everyone.
And 'tho sometimes to his neighbors,
his tales became a joke,
All his buddies listened,
for they knew where of he spoke.
But we'll hear his tales no longer,
for 'ol Bob has passed away,
and the world's a little poorer,
for a Veteran died today.
No, he wasn't mourned by many,
just his children and his wife,
for he lived an ordinary,
very quiet sort of life.
He held a job and raised a family,
quietly going on his way;
And the world won't note his passing,
'tho a Veteran died today.
When politicians leave this earth,
their bodies lie in state,
While thousands note their passing,
and proclaim that they were great.
The papers tell of their life stories,
from the time that they were young.
But the passing of a Veteran
goes unnoticed and unsung.
Is the greatest contribution
to the welfare of this land,
Some jerk who breaks his promise
and cons his fellow man?
Or the ordinary fellow,
who in time of war and strife,
Goes off to serve his country
and offers up his life?
The politician's stipend
and the style in which he lives
Are sometimes disproportionate
to the service that he gives.
While the ordinary Veteran
who offered up his all,
Is paid off with a medal and
perhaps a pension small.
It's so easy to forget them,
for it is so long ago,
That our Bobs and Jims and Johnnys
went to battle, but we know.
It was not the politician,
with his compromise and ploy,
Who won for us this freedom
that our country now enjoys.
Should you find yourself in danger
with your enemies at hand
Would you really want some cop-out
with his ever waffling hand,
Or would you want a Veteran,
who has sworn to defend,
His home, his kin, and Country,
and fight until the end?
He's just a common Veteran
and his ranks are growing thin,
But his presence should remind us,
we may need his like again.
For when countries are in conflict,
we find the Veteran's part
Was to clean up all the troubles
that the politicians start.
If we cannot do him honor,
while he's here to hear the praise,
Then at least let's give him homage,
at the ending of his days.
Perhaps a simple headline
in the paper that might say,
Our Country is in Mourning,
for a Veteran died today.
~~~~~~~~~~~~~~~~~~~~
My friends, the next time you pass a person on the street
that looks a bit down and out, an old guy with a limp, the
man with a cane or the many people using wheelchairs, stop
and think.... Was he one of the many unsung hero's that
made, not the ultimate sacrifice, but gave up what we call
a "normal life" protecting my family and me?
Just food for thought on this national holiday that too many
take for granted.
Warm regards,
Pat, NE
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~*~ DID YOU KNOW ? ~*~
Turkey Thawing Hints from the National Turkey Federation
Turkeys can be thawed using one of three methods, but the most
fool proof is in the refrigerator. The key to this method is to plan
ahead and allow approximately 24 hours for every four to five pounds
of bird weight for thawing in the refrigerator. This method is the
safest and will result in the best finished product. Place the bird, in
the original wrapping, on a shallow baking sheet in the refrigerator.
The following chart provides good guidelines for thawing times.
Refrigerator Turkey Thawing Time (40 degrees F)
Turkey Weight Days to Allow for Thawing Turkey
8 to 12 pounds 2 to 2.5 days
12 to 16 pounds 2.5 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days
If you need to thaw the turkey more quickly, you may thaw the bird
in COLD water, in the original wrapping. The cold water must be changed
every 30 minutes. Allow approximately 30 minutes per pound using this method.
COLD Water Turkey Thawing Time
Turkey Weight Hours to Allow for Thawing Turkey
8 to 12 pounds 4 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 20 pounds 8 to 10 hours
20 to 24 pounds 10 to 12 hours
The third safe method for thawing a turkey is in the microwave. Follow
the manufacturer’s directions and roast the turkey immediately after thawing.
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~*~ READER REQUESTS ~*~
“I have a tough one for you. Does anyone have a recipe for salsa that
doesn't have any peppers? I don't like any peppers at all, I can't stand
the smell of them even. I buy salsa for my hubby and kids, but when we
have tacos I can't find anything that would replace the salsa.
Loretta, St. Stephen, NB, Canada”
Loretta—That IS a tough one, dear. By definition, salsa would have SOME
sort of peppers in it. After some discussion it was determined that you do
not like ANY peppers, bell, sweet, fiery, etc. I would suggest simply leaving
them OUT of a salsa or Pico de Gallo recipe that calls for them. Add cilantro
as this is a very pleasant taste with tacos (and after-taste!). Let’s throw this
out to the group and see what happens, ok? As time permits, I will search for
some more alternative topping for your beloved tacos. In the meantime, I have
included one that is GREAT atop tacos. ~Maggie~
Cucumber Salsa
Makes about 3 cups
2 cucumbers - peeled, seeded and chopped
1 cup sour cream
1 cup plain yogurt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt
In a medium bowl, combine the cucumber, sour cream,
yogurt, parsley, cilantro, cumin and salt. Mix well. Cover and
refrigerate for 2 hours before serving.
Send your requests or replies to a request to:
(PLEASE use "Recipe Request" as subject.)
Please include your name and location in all emails.
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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.
Julie, TX...
Two elderly Wal-Mart greeters were sitting on a bench at
the entry way when one turns to the other and says, "Slim,
I'm 73 years old now and I'm just full of aches and pains.
I know you're about my age. How do you feel?"
Slim says, "I feel just like a new-born baby."
"Really, Like a new-born baby?"
"Yep. No hair, no teeth and I think I just wet my pants."
Linda, CA...
"Ways the Miss America Pageant Would Be Different if the Judges Were Dogs"
As presented on the 7/18/95 broadcast of LATE SHOW with DAVID LETTERMAN
10. Title revoked if old photographs surface of the winner petting a cat
9. Put your money on the girl wearing the sash made of baloney
8. New sniffing competition
7. Rambunctious Miss Ohio forced to wear one of those big plastic cones on head
6. Host Bob Barker torn to shreds by pack of angry neutered judges
5. Winning talent? Throwing a stick
4. Pageant thrown into total chaos by judge in heat
3. Miss Texas disqualified for stuffing her evening gown with Gaines Burgers
2. Winner gets to drink out of toilet
1. Points taken off for mange
Larry Holmes, Ontario, Canada...
FEMALE GOLFING TERMS
CADDY:
2 women talking about a 3rd who isn't there to defend herself.
CHIPPING:
Time to get our nails done again.
DOUBLE BOGI:
"Casablanca" followed by "African Queen."
FAIRWAY:
Splitting the bill when the girls go to lunch.
GOOD LIE:
Weight on our driver's license.
GREENS:
Lunch we eat when we'd really love a cheeseburger.
HOLE-IN-ONE:
Time to get new pantyhose.
IRON:
What guys need to learn to do their own shirts.
ROUGH:
Getting a guy to understand, well, pretty much anything.
SHAFT:
You watch the kids while he gets to go golfing.
SLICE:
"No thanks. Just a sliver."
TEES:
Putting on that Victoria Secret Negligee.
WATER HAZARD:
Giving the kids too much to drink before a road trip.
WEDGE:
Bathing suit that's too tight
(PLEASE use "Humor" as subject.)
Please include your name and location in all emails.
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~*~ TODAY'S MENU ~*~
I suppose this menu would be great to prepare when you have
some time to sit together as a family and enjoy the moment.
Each recipe brings with it subtle flavors which I feel come
together as a pleasing experience for the palate. The dessert
is a Kraft Kitchens recipe delicious to view and eat.
OUR MENU:
ZUCCHINI, TOMATO, AND CORN SALAD
STEAK DE BURGO
POTATO AND PARMESAN CAKE
DECADENT TRIPLE LAYER MUD PIE
ZUCCHINI, TOMATO, AND CORN SALAD
1 1/2 lb medium zucchini
1 1/4 teaspoons salt
1 cup fresh corn kernels (cut from 2 ears)
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
8 oz grape or cherry tomatoes, halved lengthwise (2 cups)
1/4 cup thinly sliced fresh basil
Special equipment: an adjustable-blade slicer with julienne cutter
or a julienne peeler
Working with 1 zucchini at a time, cut lengthwise into very thin
(julienne) strips with slicer, turning zucchini and avoiding core.
Discard core.
Toss zucchini strips with 1 teaspoon salt and let drain in a colander
set over a bowl, covered and chilled, 1 hour.
Gently squeeze handfuls of zucchini to remove excess water and pat
dry with paper towels.
Cook corn in a small saucepan of boiling water until tender, about 3
minutes. Drain, then rinse under cold water and pat dry.
Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon
salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini,
corn, tomatoes, and basil and toss well.
Cooks' note:
• Salad (without dressing and basil) can be made 4 hours ahead and kept,
covered, at room temperature.
Makes 4 servings.
Gourmet - August 2002
STEAK DE BURGO
1/2 cup (1 stick) unsalted butter
6 large garlic cloves, thinly sliced
4 6- to 8-ounce beef tenderloin steaks (about 1 inch thick)
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
Melt butter in heavy small saucepan over medium heat. Remove from heat.
Add garlic. Season to taste with salt and pepper. Let garlic butter stand
2 hours at room temperature.
Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper.
Grill steaks to desired doneness, about 4 minutes per side for medium-rare.
Place pan of garlic butter at edge of grill to re-warm.
Transfer steaks to plates. Spoon garlic butter over. Sprinkle with herbs and
serve.
Makes 4 servings.
Bon Appétit - September 2002
POTATO AND PARMESAN CAKE
These potatoes, oven-crisped on the outside and tender inside, go especially
well with red meat.
2 tablespoons unsalted butter, melted
1 tablespoon extra-virgin olive oil
1 lb yellow-fleshed potatoes such as Yukon Gold
