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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:
Maggie Blackwell
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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~*~ SHOPPING LINKS ~*~
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INDEX OF THIS ISSUE:
MAGGIE'S WORLD – What a life, huh?
SHOPPING TIPS – Maggie’s Choice
RAMBLINGS - M & M's ; The Woman's Survival Kit
DID YOU KNOW? – Tips for buying fresh bread
READER REQUESTS -
CRAZY CORNER – Some of the funnies you’ve sent to share
TODAY'S MENU – Exciting “meat and potatoes” menu
YOUR FAVORITES – You’ll find dinner here
HEART HEALTHY – Jalapeno Cornbread (LC, LF)
COOKING FOR TWO – Scallops Mornay for Two
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
Good morning to everyone out there. I do hope this finds you well
and rested. While I have not mentioned it, I have had the flu. I’ve
done my best to work through it and isolate myself from co-workers.
I also had the brakes go out on my car (a loud “ching-ching” was heard
like the cash register at the automotive repair shop). Since I could
NOT drive my vehicle that way, I took it in for repairs and they could
not guarantee the work would be done in time for me to go to work so
I took off. There was staff enough to cover my absence so no biggie.
Seems I should have gotten some sleep but being on nights has really
screwed up my sleep so I am awake. I feel better than I have for a
few days so that is good. Every time I think I will get ahead financially
something ELSE happens. But, the vehicle is repaired and I feel safer
using it now. I wonder how I can break it to my son that for his B-I-G
13th birthday, Mother got him a brake job? I’ll figure this one out. I
always do!
I’ve been swept up in yet another “publishing fiasco” the past two days.
It seems a recipe that an a2z reader asked for me to post has caused
some problems. You see, I knew it was from another recipe-zine, and as
much as I did NOT want to publish it, it had attached a really nice blurb
about how great the newsletter was, its publisher and all, so I thought it
would be fine (as the submitter is friends with the publisher, and she is
wanting to help the other lady out). Right. Well, as MY luck would have
it, the publisher of the other recipe-ezine was NOT happy. Seems an a2z
subscriber joined her list, had some “words” with her, then criticized me
for having recommended her. (I learned a LONG time ago...you can pick
your nose but you can’t pick your subscribers.) Here is her email to me
(ONE of them). I have removed names to protect the parties involved
but NOTHING else has been altered.
Please take note of the FACTS: it was a “friend” of the publisher who sub-
mitted the recipe, a very nice FREE ad accompanied the recipe, as well as
a complete link for subscribing and the recipe was edited but not per a2z
standards as it was a BIG issue and time did not allow...
“hello
I think you should fix my credits. There is one bottom line -
respect. We should all respect each other's efforts. Period. Amen.
I think that if we work on that basis, we never make a mistake. Don't you
agree?
I do believe it was a subscriber who took my recipes and sent them in
without a link.
Maybe you knew about the fact that they were my recipes and SHOULD HAVE
automatically contacted me. The world doesn't always do what I think they
should, however.
I automatically put a link to a site for anyone who has contributed a
recipe. I think that's fine and that it's respectful. I
don't think someone will abandon my site just because they find others and
if they do, that's fine with me.
Personally, I believe that when we forge alliances, we both win in the end.
So, I think you should have told me but you are willing to correct it
without any hassle and that is a very big point in your favor.
You might have lot of the same readers as I do. That could happen since we
are both on cumuli. I request a link and hope you would tell me any recipe
you plan to use just for plain courtesty.
I also don't understand why good old xxxxx talked about you , fixing my
english. That would indicate articles, not recipes. Is there any mention
of that?
please acknowledge.
XXXX
P.s - by the way, I was told you are a nice lady............LOL (a police
officer?!)”
My dearest readers---I have only TWO things to say on this:
1. Please do not submit recipes from other recipe-zines.
2. Is anyone interested in publishing THIS recipe-zine?
Have a great day. I will try to join you.
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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Vote for A to Z Recipes Here:
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Amazon.com. Check out today’s Kitchen specials!
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~*~ SHOPPING TIPS ~*~
Maggie’s Choice:
NEW! One Cup Coffee Maker-Stainless
Craving a cuppa, but hate to brew a whole pot? Use our One-Cup
Coffee Maker instead! Stainless steel 2-piece drip filter sits on top
of any mug--just place 2 tablespoons of ground coffee in the filter
basket, top with the brew chamber and pour on boiling water. No
messy paper filters! Great for traveling or the office. Features:
-Stainless Steel
-Brews Just One Mug
Price: $6.95 Item# 50401
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compensation. Place a bid within one month and we’re cooking!
Great new & used items at remarkable savings. Click here for eBay:
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Maggie’s Choice:
2003 Porcelain Angel Doll – So beautiful...I hope you’ll look!
Celebrate the season and the year with this limited edition 2003
heirloom doll. Features fine bisque porcelain head, hands & feet,
lifelike eyelashes, feathered wings. The dress has layers of poly-
satin, pleated chiffon and heavenly lace. Shimmering gold lame'
banner commemorates 2003. Heritage Signature Collection Certificate.
Measures 19"H. Our exclusive design. Price - $14.99 Item# - 80011
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 ~*~
M & M's - The Woman's Survival Kit
At the first sign of hot flashes eat the RED one.
Eat the ORANGE one to minimize depression.
The GREEN one calms your frustrations, when you want to be left alone.
If you feel a headache coming on eat the PURPLE one.
The BLUE one reduces bloating.
You can eat the "BROWN" ones ANYTIME!!
If all symptoms occur at the same time,
Eat the WHOLE BAG!
Shared by Bette, Pittsburg, California
JustFlowers.com is one of the largest online florists and delivers
the same day to the USA and Canada.
~*~ DID YOU KNOW ? ~*~
Vicki, Sarasota, FL..
When you go to buy bread in the grocery store, have you ever wondered
which is the freshest, so you "squeeze" for freshness or softness? Did you
know that bread is delivered fresh to the stores five days a week? Monday,
Tuesday, Thursday, Friday and Saturday. Each day has a different color
twist tie.
They are:
Monday - Blue
Tuesday - Green
Thursday - Red
Friday - White
Saturday - Yellow
So if today was Thursday, you would want red twist tie - not white
which is Fridays (almost a week old)!
The colors go alphabetically by color Blue - Green - Red - White - Yellow,
Monday through Saturday. Very easy to remember. I thought this was
interesting. I looked in the grocery store and the bread wrappers do have
different twist ties, and even the one with the plastic clips have different colors.
You learn something new everyday!!! Enjoy fresh bread when you buy bread with
the right color on the day you are shopping. Pass this information onto friends
so they can be informed also.
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 ~*~
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.
Linda, CA...
The Doctor told me I should start an exercise program.
Not wanting to harm this old body, I've devised the following:
Monday: Beat around the bush,
Jump to conclusions,
Climb the walls,
Wade through the morning paper.
Tuesday: Drag my heels,
Push my luck,
Make mountains out of mole hills,
Hit the nail on the head.
Wednesday: Bend over backwards,
Jump on the Band Wagon,
Run around in circles,
Go over the edge.
Thursday: Toot my own horn,
Pull out all the stops,
Add fuel to the fire,
Hit the deck.
Friday: Open a can of worms,
Put my foot in my mouth,
Start the ball rolling,
Toe the mark.
Saturday: Pick up the pieces.
Vicki, Sarasota, FL...
THIS IS PRETTY FUNNY!!
For all of you who have or have had small children...
we can relate! And the rest of us can just laugh till we pee!
My three year old son had a lot of problems with potty training;
and I was on him constantly. One day we stopped at Taco Bell
for a quick lunch in between errands. It was very busy, with a full
dining room.
While enjoying my taco, I smelled something funny, so of course,
I checked my seven month old daughter, and she was clean. Then I
realized that Matt had not asked to go potty in a while, so I asked
him and he said, "No." I kept thinking, "Oh Lord, that child has had
an accident and I didn't have any clean clothes with me."
Then I said, "Matt are you sure you did not have an accident?" "No,"
he replied. I just knew that he must have, because the smell was
getting worse! Sooooo.... I asked one more time, "Matt, did you have
an accident?" Matt jumped up, yanked down his pants, bent over
and spread his cheeks and yelled....
"SEE, MOM, IT'S JUST FARTS!!!"
While 100 people nearly choked to death on their tacos, he calmly
pulled up his pants and sat down to eat his food as if nothing had
happened. I was mortified! Some kind elderly people made me feel a
lot better, when they came over and thanked me for the best laugh
they had ever had!!!
Another old gentleman stopped us in the parking lot as we were leaving,
bent over to my son and said, "Don't worry son, my wife accuses me of
the same thing all the time.. I just never had the nerve to make the
point like you did."
Larry, Ontario, Canada...
You Know You Need Help With Computers When...
1. Booting up means putting on winter footwear.
2. Cursors are the people who use really bad language at work.
3. FTP has something to do with sending flowers.
4. The term "regular backup" has you reaching for the ex-lax.
5. A Nanochip is some kind of low-fat snack.
6. Megahertz is a really large rental car place.
7. Shotgun debugging is a really intense method of pest control.
8. A semiconductor is a part time railroad employee.
9. A mother board is what your mom used to spank you with.
10. A java ring is a coffee stain on your favorite mug.
(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!
You will find a decadent assortment of zChocolats finest
morsels beautifully packaged for gift-giving.
~*~ TODAY'S MENU ~*~
We go W-A-Y beyond plain meat and potatoes in this meal.
This has so much going for it that I didn’t even include any
dessert. I know my proximity to Mexico (and love of all foods
Mexican!) speaks volumes for my attraction here, but I bet
YOU will share that opinion once you have a look. Enjoy!
OUR MENU:
GRILLED NEW YORK STRIP STEAK WITH SALSA VERDE
POTATO SALAD WITH TOASTED CUMIN VINAIGRETTE
CHEDDAR JALAPENO CORN STICKS
GRILLED NEW YORK STRIP STEAK WITH SALSA VERDE
1 1/2 tablespoons coarsely crumbled firm white sandwich bread
1 1/2 teaspoons red-wine vinegar
1 1/2 teaspoons drained bottled capers, finely chopped
1/4 teaspoon minced garlic
1/8 teaspoon anchovy paste
1/8 teaspoon Dijon mustard
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons water
1 (12-oz) boneless beef top loin steak (New York strip, 1 inch thick)*
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard
using a mortar and pestle (or see cooks' note, below). Add parsley, oil, and salt
and pepper to taste and stir until combined well. Stir in water.
Pat steak dry and season on both sides with salt and pepper. When fire is hot (you
can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly
oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare.
Let stand 10 minutes.
Stir sauce and serve with steak.
Cooks' note:
• Sauce can also be whisked together in a small bowl. Mince and mash garlic to a paste
with a pinch of salt before adding to bowl.
* Also called "Kansas City" or "ambassador" steak.
Makes 2 servings.
Gourmet - August 2002
POTATO SALAD WITH TOASTED CUMIN VINAIGRETTE
1 tablespoon cumin seeds
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 pounds red-skinned new potatoes, unpeeled, cut into 1-inch pieces
1 tablespoon salt
4 large hard-boiled eggs, peeled, coarsely chopped
2 green onions, thinly sliced
3 tablespoons chopped red onion
1/4 cup chopped fresh cilantro
1 heaping tablespoon chopped seeded drained pickled jalapeño chilies from
jar, 2 tablespoons liquid reserved
Toast cumin seeds in heavy small skillet over medium heat until fragrant,
about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds.
Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing
to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at
room temperature.)
Place potatoes in large pot. Add enough cold water to cover. Add 1 table-
spoon salt. Boil potatoes until tender when pierced with skewer, about 8
minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion,
cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over
salad; toss to coat. Season to taste with salt and pepper. Transfer to serving
bowl. Serve warm or at room temperature. (Can be made 2 hours ahead. Let
stand at room temperature.)
Makes 6 servings.
Bon Appétit - June 2002
CHEDDAR JALAPENO CORN STICKS
1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 large egg
1/4 lb coarsely grated extra-sharp Cheddar (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 to 2 tablespoons finely chopped drained pickled jalapeños
1/2 stick (1/4 cup) unsalted butter, melted
Special equipment: 2 well-seasoned cast-iron corn-stick pans, each with 7
(5- by 1 1/2-inch) molds, or a well-seasoned 9-inch cast-iron skillet
Put oven rack in middle position and preheat oven to 425°F. Heat corn-stick
pans in oven 10 minutes.
Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk
together buttermilk and egg in another bowl, then add to cornmeal mixture
along with Cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter,
stirring until just combined.
Remove pans from oven and divide remaining 2 tablespoons butter among molds.
Quickly divide batter among molds (about 3 tablespoons each)and bake until tops
are golden and a wooden pick or skewer comes out clean, 12 to 15 minutes (15
to 20 minutes if using skillet).
Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds.
Serve warm.
Makes 14 corn sticks or 1 (9-inch) round loaf.
Gourmet - November 2003; originally published February 2001
Jewelers Direct has just what your loved one wants!
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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:
SPICED BEEF STEW WITH TURNIPS
~Sent in by: Tena, MO
6 tablespoons unsalted butter
1 1/4 pounds boneless lean chuck, cut into 1 1/2" pieces
1 cup beef broth
1 cup dry red wine
1 tablespoon tomato paste
1 teaspoon cinnamon
1/4 teaspoon allspice
1 1/2 pounds turnips, peeled and cut into 1" wedges
1 tablespoon cornstarch dissolved in 2 tablespoons water
Melt butter, add the chuck, and stir the mixture to coat. Add the broth,
wine, tomato paste, spices and bring to a boil, stirring and cook the mixture
at a bare simmer for 1 hour and 30 minutes. Stir in the turnips and cook
the stew at a bare simmer for 1 hour, or until the turnips are tender. Stir
the cornstarch mixture into the stew with salt and pepper to taste and
simmer, stirring, until the liquid is thickened. Serves 6.
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.
CHICKEN LA FONDA DEL SOL
~ Sent in by Larry Holmes, Ontario, Canada
6 large frying chicken breasts
rich chicken stock
12 artichoke hearts, cooked
1/3 cup pine nuts
¼ cup butter
¼ teaspoon tarragon
3 tablespoons flour
1 cup chicken broth
1 cup heavy cream
salt to taste
2 egg yolks, lightly beaten
1 teaspoon lemon juice
12 mushroom caps
Poach the chicken breasts in rich chicken broth about 20 minutes.
While chicken cooks, sauté pine nuts in a little butter until lightly
browned, and set aside. When chicken is done, remove skin and
bones, and place chicken breasts in individual bakers or in one large
heat-proof dish.
Melt ¼ cup butter, and heat slowly with tarragon for 2 or 3 minutes,
but do not let the butter brown. Strain out tarragon, and blend flour
into butter. Cook over low heat a minute or two then stir in 1 cup broth
and heavy cream. Coo, stirring constantly, until sauce boils and is thickened.
Season to taste, depending on the saltiness of the broth.
Beat egg yolks lightly and stir in a spoonful of hot sauce. Stir this into
remaining sauce, and cook over very low heat, stirring constantly with a
rubber spatula, until egg is cooked.
Pour into chicken and garnish with artichoke hearts. Heat in a low oven
(300°) about 5 to 10 minutes, just until heated thoroughly.
Meanwhile, sauté mushrooms in a little butter. Garnish chicken with
mushrooms and sprinkle with pine nuts and serve.
Serves 6
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CARROT-CUKE RELISH
~Sent in by: Jessica, Corfu, Greece
4 to 6 unpeeled cucumbers, coarsely ground (3 1/2 cups)
6 med. carrots, coarsely ground (1 1/2 cups)
2 med. onions, coarsely ground (1 cup)
2 tbsp. salt
2 c. sugar
1 1/2 c. vinegar
1 1/2 tsp. celery seed
1 1/2 tsp. mustard seed
Combine ground vegetables and salt. Let stand 3
hours; drain. In 8 to 10-quart kettle or Dutch oven
combine sugar, vinegar, celery seed and mustard seed;
bring to boiling. Add vegetables. Bring to boiling;
reduce heat and simmer 20 minutes. Ladle mixture into
hot jars, leaving 1/2-inch headspace. Adjust lids.
Process in boiling water bath for 15 minutes. Makes 5
half-pints.
Bath-and-Body.com
Wonderful gift sets, homemade soaps, lotions, etc.,
perfect for Birthday, and special occasion giving!
Your order helps support A to Z Recipes. Thanks.
CHOCOLATE MINT CANDY PIE
~Sent in by: Treva, NC
A minty, chocolaty and creamy pie. It's a great way to use up leftover
Halloween candy or try it in the summer as cool and refreshing dessert.
Makes 1 -9 inch pie (8 servings).
1 (13 ounce) package brownie mix
1 tablespoon hot water
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
6 ounces small soft chocolate covered mints
1 tablespoon instant coffee powder
1 cup whipping cream, whipped
1. Prepare brownie mix according to package
directions and bake in a greased 9 inch round
cake pan. Set aside to cool.
2. In a large bowl, dissolve the coffee powder
in the water. Add the cream cheese and beat
with an electric mixer until smooth. Blend in
marshmallow creme.
3. Melt mints by placing them in a microwave-safe
bowl and heat at high for 1 1/2 to 2 minutes; stir
until smooth. Or, place mints in small
saucepan and stir over low heat until melted.
4. Stir melted mints into the cream cheese mixture.
Fold in the whipped cream and spread into the
cooled crust. Loosely cover, place into the
refrigerator and chill for several hours
before serving.
HomeVisions.com - Slipcover Sale. Save 50%
BUFFALO CHICKEN WINGS
~Sent in by: Ingrid, Coos Bay, OR
INGREDIENTS:
6 tablespoons (3 ounces) Louisiana Hot Sauce
1/2 stick margarine (not butter!)
1 tablespoon white vinegar
1/8 teaspoon of celery seed
1/8-1/4 teaspoon Cayenne pepper
1/4 teaspoon red pepper
1/8 teaspoon of garlic salt
dash of black pepper
1/4 teaspoon of Worcestershire Sauce
1-2 teaspoon of Tabasco Sauce
DIRECTIONS:
Mix all the ingredients in a small sauce pan over low heat until
the margarine is completely melted. Stir occasionally. This
makes enough for about 30 "wingettes"
The Wings:
Fry the wings in a deep fryer set at 375 degrees F., using
vegetable or peanut oil. Frying 15 wings at a time for 12-15
minutes works good. Drain the wings for a few minutes
then put them in a bowl. After all the wings have been fried,
pour the sauce over them, cover the bowl, and shake to
completely coat the wings.
* They can be eaten now, or you can put them on a baking sheet
and bake them for a few minutes to get an extra-crispy coating.
Arrange on a large platter and serve with the Blue Cheese
dressing and celery sticks.
The Home Marketplace – Name-brand products at warehouse prices.
SOUR CREAM CHILI BAKE
~Sent in by: Joyce, IL
1 pound Ground beef
1 can Pinto beans -- drained (15 oz)
1 can Enchilada sauce (10 oz)
1 can Tomato sauce (8 oz)
1 cup Shredded process American cheese
1 tablespoon Instant minced onion
1 cup Water
4 cups Corn chips
1 cup Sour cream
1/2 cup Shredded process American cheese
In a skillet, brown ground beef; drain. Transfer meat to crock
pot. Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese,
onion and 1 cup of water. Reserve 1 cup of corn chips, crush the
remaining chips and to the meat mixture. Cover: cook on low-heat for
8 to 10 hours. To serve, top with sour cream, remaining cheese, and
reserved corn chips.
MexGrocer brings authentic Mexican food to your home!
BANANAS FOSTER CRUNCH CAKE
~Sent in by: Bev, FL
1/2 cup butter or margarine -- softened
1-1/2 cups sugar
2 large eggs
2 cups mashed bananas
1/4 cup light rum
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 cup cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup all-purpose flour
1/3 cup chopped pecans
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine -- melted
Beat 1/2 cup butter at medium speed with an electric mixer until creamy;
gradually add sugar, beating well. Add eggs, one at a time, beating after
each addition. Stir in mashed bananas, rum, and vanilla. Combine 1 1/2 cups
flour and next 4 ingredients; add to butter mixture, mixing until blended.
Pour into a greased and floured 10-inch tube pan; set aside.
Combine 1/2 cup flour and remaining ingredients; sprinkle over batter. Bake
at 350 degrees F. for 55 minutes or until a wooden pick inserted in center
of cake comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool
completely on wire rack. Yield: about 10 servings.
This is a very dense, rich cake with a wonderful flavor. It's better the
second day.
***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
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be posted. A to Z Recipes protects the privacy of its readers
and does NOT publish email addresses. There will be no exceptions.
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Walter Drake - Clearance SAVE up to 70%!
August Sale - save $5 on every $35 order! Walter Drake is your one stop
shop for Kitchen and Household items.
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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.
JALAPENO CORNBREAD
Yield: 12 servings
1 1/4 cups whole grain cornmeal
3/4 cup whole wheat pastry flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups nonfat or low-fat buttermilk
2 egg whites, lightly beaten
3/4 cup fresh or frozen (thawed) whole kernel corn
1/2 cup shredded nonfat or reduced-fat Cheddar cheese
1 or 2 tbsp. finely chopped jalapeno peppers
1. Combine the cornmeal, flour, sugar, baking powder, and baking soda in a
large bowl, and stir to mix well. Add the buttermilk and egg whites, and stir
just until the dry ingredients are moistened. Fold in the corn, cheese, and
jalapenos.
2. Coat a 10-in.ovenproof skillet (such as cast iron) with nonstick cooking
spray, and spread the batter evenly in the pan. Bake at 350 F. for 25 to 30
minutes, or just until a wooden toothpick inserted in the center of the bread
comes out clean.
3. Remove the bread from the oven, and let it sit for 5 minutes. Cut the bread
into wedges, and serve hot.
NUTRITIONAL FACTS (PER SERVING)
Calories: 106, Fat: 0.8 g, Protein: 5.5 g, Cholesterol: 2 mg, Fiber: 2.1 g,
Sodium: 202 mg
From SECRETS OF FAT-FREE COOKING by Sandra Woodruff, RD
Perfumania.com - Lowest prices GUARANTEED
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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
SCALLOPS MORNAY FOR TWO
~Sent in by: Barbara, Chula Vista, CA
1/2 cup dry white wine
3/4 cup water
1/4 teaspoon salt
Dash white pepper
8 ounces fresh or frozen scallops
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 tablespoon butter OR margarine
4 teaspoons all purpose flour
1/2 cup milk
1/4 cup shredded process Swiss cheese (1 ounce)
2 tablespoons snipped parsley
In saucepan combine wine, salt, pepper, and 3/4 cup water; bring to
boiling. Cover; simmer till scallops are tender, about 5 minutes. Remove
scallops and mushroom; set aside. Boil liquid, uncovered till reduced to
1/2 cup, 10 to 15 minutes.
In another saucepan cook onion in butter till tender; blend in flour. Add
the 1/2 cup scallop liquid and milk. Cook and stir till thickened and bubbly.
Stir in cheese till melted. Season with more salt and pepper, if needed.
Remove from heat; stir in scallops and mushrooms. Turn into small casserole
dish. Bake, uncovered, at 375 F. for 15 to 20 minutes. Sprinkle with parsley.
Serve with hot cooked rice, if desired.
Makes 2 servings.
AVENUE is a leading national specialty retailer of women's apparel and accessories.
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Enjoy!
Maggie
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Maggie Blackwell
P O Box 485
Brazoria, Texas, USA 77422
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listed below. A postal contact is listed for those who do not choose to use
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A to Z Recipes
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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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