^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^
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.
^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^
INDEX OF THIS ISSUE:
MAGGIE'S WORLD – It's up to YOU
SHOPPING TIPS – Maggie’s Choice: Chopping Mats
RAMBLINGS - Thanksgiving Poem
DID YOU KNOW? – Let's Talk Turkey
READER REQUESTS -
CRAZY CORNER – Turkey Jokes!
TODAY'S MENU – Not just a burger
YOUR FAVORITES – From faithful readers
HEART HEALTHY – Hot Mocha Dream (Diabetic)
COOKING FOR TWO – Vermicelli with Fresh Tomatoes and Beef
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
Good morning. I am trying my best to get this damnable flu thing out of
my system. Some folks say it took them 3 weeks to get over it. I’ll kill
something LONG before then.
I’ve received some very supportive emails regarding the publisher fiasco
mentioned in yesterday’s issue. Thanks. Of special note is one from the
“offended” publisher extending a pseudo-apology. At this late date, all I
can say is “whatever!” I have heard from several of you and I want you to
know that I appreciate your thoughtful words of encouragement. Let me
share an email and “recipe” that I received yesterday from a reader:
“Here is an original recipe which was created that expresses
my views on the "offended" party:
Recipe for Righteous Indignation
4 heaping cups of ego
3 cups of jealousy
3 cups of boredom
1 personal computer
Preparation
Mix first three ingredients thoroughly. Do not let mixture rest.
Immediately put on personal computer and send out.
Maggie, please take heart that we appreciate you.
CJ, AL“
If you haven’t already done so, would you please be kind enough to
place your vote of confidence for a2z? The links are everywhere.
Since I spend so much time on it, I would appreciate a visit to the
website as well. The few who have read the issues there say it is
the ONLY way to go. I agree, that’s why I take so much time making
it possible. It is a far more tedious task than “cut & paste”, folks.
Unless there is some noticeable increase in traffic there, I may save
myself some time and discontinue the website for a2z subscribers.
On a final note, you must know how much time and work goes into each
issue. My question is: do you care? Yes, there are some of you that
are extremely kind in voting, sending in recipes, visiting my ads, etc.
Placing a vote, visiting an advertiser’s site, sending a recipe is FREE.
It doesn’t take a penny out of your pocket to be a participant in a2z.
However, the VAST majority give me only the time they use to read
an issue, cut & paste what recipes, jokes, etc, they desire and delete.
If you are part of the group I described last, maybe you should go to
a newsletter that doesn’t care or matter. It is with proud distinction
that A to Z Recipes remains a publication that cares and matters.
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.
Did you vote?
Vote for A to Z Recipes Here:
Thanks!
Have trouble voting? Contact:
Amazon.com. Check out today’s Kitchen specials!
FREE shipping, NO tax, NO excuse!
Amazon.com
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:
~*~ SHOPPING TIPS ~*~
Maggie’s Choice:
What a great idea! NEW! A great gift idea for others or yourself:
Chopping Mats - Four 11"x15" Flexi-Mats are color coded: red for meat,
green for veggies, yellow for poultry, blue for fish. Two BONUS clear mats,
7-1/2"x11", are perfect for chopping herbs or nuts. Dishwasher safe.
Price: $11.95 Item# 50517
~*~ RAMBLINGS ~*~
Thanksgiving Poem
May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
have nary a lump.
May your yams be delicious
and your pies take the prize,
and may your Thanksgiving dinner
stay off your thighs!
Author Unknown
Shared with a2z by Linda, CA
JustFlowers.com is one of the largest online florists and delivers
the same day to the USA and Canada.
~*~ DID YOU KNOW ? ~*~
Let's Talk Turkey
Age is a determining factor in taste. Old, large males are preferable
to young toms (males) as tom meat is stringy. The opposite is true for
females: old hens are tougher birds.
A turkey under sixteen weeks of age is called a fryer, while a young
roaster is five to seven months old.
Turkeys are the only breed of poultry native to the Western Hemisphere.
Turkeys have great hearing, but no external ears. They can also see in
color, and have excellent visual acuity and a wide field of vision (about
270 degrees), which makes sneaking up on them difficult. However, turkeys
have a poor sense of smell (what's cooking?), but an excellent sense of taste.
Domesticated turkeys cannot fly. Wild turkeys, however, can fly for short
distances at speeds up to 55 miles per hour. They can also reach speeds of
25 miles per hour on the ground.
Turkeys sometimes spend the night in trees.
Turkeys can drown if they look up when it is raining. They can also have heart
attacks: turkeys in fields near the Air Force test areas over which the sound
barrier was broken were known to drop dead from the shock of passing jets.
The ballroom dance known as the Turkey Trot was named for the short, jerky
steps a turkey makes.
Source: infoplease
(Is it amazing some of the similarities here with HUMANS? LOL. ~Maggie)
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.
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.
Turkey Jokes - Groaners
What does a turkey like to eat on Thanksgiving?
Nothing; they are already stuffed!
What do turkeys like to do on sunny days?
Go to peck-nics!
How are a Turkey, a Donkey, and a Monkey the same?
They all have keys!
What happened to the turkey whose feathers were all pointing the wrong way?
He was tickled to death!
Is turkey soup good for your health?
Not if you're the turkey!
What do you get when you cross a turkey with a centipede?
A drumstick for everybody!
What kind of weather does a turkey like?
Fowl weather!
Why did the turkey bolt down his food?
Because he was a gobbler!
What side of the turkey is the left side?
The part that wasn't eaten!
What do you call a bunch of turkeys playing football?
Fowl play!
Why did the turkey go to the movie?
To see Gregory Peck!
What do you get if you cross a turkey with a bell?
A bird that has to wring its own neck!
Why did the turkey cross the road?
To show that he wasn't chicken!
Top Ten Signs the Person Answering the Butterball Turkey Hotline is Nuts
(The Best of Dave Letterman)
10. Starts out by asking, "What are you wearing?"
9. Keeps referring to product called "Vicks Vap-O-Gravy"
8. Recommends thawing the turkey in your pants
7. Wants you to look inside the turkey for contact lens he lost at the processing plant
6. When you ask, "How often should I baste it?" he says, "Are we still talking about the turkey?"
5. Tells you that when the timer pops up, you have ten seconds before the damn thing explodes
4. Insists you cook turkey at six degrees for 450 hours
3. Keeps interrupting to ask if you're planning to eat the bird or wear it as a hat
2. Claims to have sailed from New York to the Bahamas in a gravy boat
1. He tells you to go stuff yourself
(PLEASE use "Humor" 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:
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 ~*~
In this menu we snag up some tried and true recipes for
a meal that is so much more than a “hamburger”. We dress
up these burgers with a sun-dried-tomato mayonnaise you
can whip up in no time. Add a potato salad that is anything
but boring and prepare yourself for a dessert cake that is
so simple it makes you wonder why you hadn’t tried it this
way before. No heavy icing for this rich, dense cake that
starts out with a store-bought mix! Enjoy!
OUR MENU:
BEEF AND ANDOUILLE BURGERS WITH ASIAGO CHEESE
FINGERLING POTATO SALAD WITH GREEN CHILE-CILANTRO SALSA
THE BEST CHOCOLATE CAKE EVER
BEEF AND ANDOUILLE BURGERS WITH ASIAGO CHEESE
Made with spicy sausages and smoky grilled onion, these are not
your standard burgers.
4 oil-packed sun-dried tomatoes, drained
1/2 cup mayonnaise
1 tablespoon whole-grain Dijon mustard
8 ounces andouille sausages,* cut into 1-inch pieces
2 1/2 pounds ground beef (15% fat)
2 large shallots, minced
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon fennel seeds, crushed
6 large sesame-seed hamburger buns
6 1/3-inch-thick slices red onion
Olive oil
1 cup coarsely grated Asiago cheese**
1 7- to 7 1/2-ounce jar roasted red peppers, drained
Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and
mustard. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill.)
Finely chop andouille sausages in processor. Transfer to large bowl. Add
beef, shallots, salt, pepper, and crushed fennel seeds. Stir with fork just
until blended. Form mixture into six 1-inch-thick patties.
Prepare barbecue (medium-high heat). Grill hamburger buns until golden,
about 2 minutes. Transfer to platter. Brush onion slices with oil. Sprinkle
with salt and pepper. Grill until golden, about 7 minutes per side. Grill
hamburgers to desired doneness, about 5 minutes per side for medium-rare.
Sprinkle cheese over top of burgers.
Spread cut sides of hamburger buns with sun-dried-tomato mayonnaise. Top
bottom halves of buns with hamburgers, then red peppers. Top with onion
slices. Cover with top halves of buns and serve.
*Smoked pork-and-beef sausages, sold at specialty foods stores and super-
markets. Kielbasa can be substituted.
Makes 6 servings.
Bon Appétit - July 2001
FINGERLING POTATO SALAD WITH GREEN CHILE-CILANTRO SALSA
4 lb fingerling potatoes or other small boiling potatoes
4 tablespoons cider vinegar
3 fresh jalapeño chiles, seeds and ribs removed from 2 of them
2 cups fresh cilantro sprigs, coarsely chopped
1 1/2 shallots, coarsely chopped
1 garlic clove, coarsely chopped
1/4 cup extra-virgin olive oil
Cover potatoes with salted cold water by 1 inch, then simmer until just
tender, 10 to 15 minutes. (Potatoes will continue to cook after draining;
do not overcook or they will break apart.)
Drain potatoes and rinse under cold water until slightly cooled. Halve length-
wise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes
to room temperature, then season with salt and pepper.
While potatoes cook, coarsely chop jalapeños and pulse in a food processor
with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until
finely chopped.
Toss potatoes with salsa.
Note:
Cool the potatoes before tossing them with the salsa so the herbs won't
discolor.
• Salsa may be made 1 day ahead and chilled, covered.
Makes 8 servings.
Gourmet - June 2000
THE BEST CHOCOLATE CAKE EVER
(Houston Chronicle and Chronicle-tested)
1 package chocolate cake mix (we used Duncan Hines devils food)
1 (3.9-ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup butter, room temperature
5 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
Powdered sugar (optional)
Preheat oven to 350 degrees. Grease a 10-inch Bundt pan.
Stir together cake mix and pudding mix in a mixer bowl. Make a well
in center and add sour cream, butter, eggs and vanilla. Beat on low
speed until blended. Scrape bowl and beat again. Fold in chocolate chips.
Batter will be thick (mousse consistency). Pour into pan.
Bake 60 to 70 minutes. Let cool in pan 10 minutes, then turn out onto a
wire rack and cool completely. When completely cooled, sprinkle with
powered sugar, then slice and serve.
Jewelers Direct has just what your loved one wants!
Representing the World's Finest Man Made Cubic Zirconia
Gems "Diamond Quality" Handset in 14kt. Solid Gold.
^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^
~*~ 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:
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.
HOT DRIED BEEF SPREAD
~Sent in by: Treva, NC
1 (8oz.) pkg. cream cheese
2 Tbsp. milk
1 (2 & 1/2 oz.) jar dried beef-cut fine
2 Tbsp. finely chopped green pepper
2 Tbsp finely chopped onion
1/2 cup sour cream
1/4 cup chopped pecans
Soften cream cheese and blend with milk. Add other ingredients
to cheese mixture, except the nuts. Put into a greased dish.
Spread 1/4 cup chopped nuts over the top. Bake at 350°F for
20-25 minutes or until heated through.
Serve hot with crackers.
SCALLOPED CORN AND TOMATOES
~Sent in by Larry Holmes, Ontario, Canada
2 cans (14 ½ ounces each) tomatoes,
drained and chopped
1 can (15 ¼ ounces) whole kernel corn,
drained
1 can (14 ¼ ounces) creamed corn
2 slightly beaten eggs
¼ cup all-purpose flour
2 teaspoons sugar
½ to 1 teaspoon pepper
1 medium onion, finely chopped
½ teaspoon garlic powder
1/3 cup butter
4 cups soft bread crumbs
½ cup grated Parmesan cheese
In a 2-quart casserole stir together tomatoes, kernel corn,
cream-style corn, eggs, flour, sugar and pepper.
For topping, in a small saucepan cook onion and garlic
powder in hot butter till tender but not brown. Remove
from heat; stir in crumbs and Parmesan. Sprinkle atop
corn mixture. Bake, uncovered, in a 350° F oven about
1 hour or until brown and set.
Makes 12 side-dish servings.
BEEF CARBONNADE
~Sent in by: Barbara, Chula Vista, CA
4 slices bacon
2 pounds beef stew meat, cut into 1 inch pieces
1 (12 ounce) can beer
4 large onions, sliced
1 1/2 teaspoons salt
1 bay leaf
1 teaspoon instant beef bouillon granules
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons water
In skillet cook bacon till crisp; drain, reserving 2 tablespoons drippings
in skillet. Crumble bacon, set aside. Brown half of the beef at a time
in drippings.
Return all meat to skillet along with beer, onions, salt, bay leaf, bouillon,
thyme, and pepper. Cover and simmer 1 hour or till done. Skim off fat.
Combine cornstarch and water; add to skillet. Cook and stir till bubbly;
cook 1 to 2 minutes more. Top with bacon. Serve with boiled potatoes
or hot cooked noodles, if desired.
Serves 6
CROCKPOT SWISS STEAK SUPPER
~Sent in by: Ann, FL
1-1/2 lb. beef boneless round steak, about 3/4 inch thick
1/2 tsp. each pepper and salt
6 to 8 new potatoes, cut into fourths
1-1/2 cups baby-cut carrots
1 medium onion, sliced
1 can diced tomatoes with basil, garlic and oregano, undrained
1 jar (12 oz.) home-style beef gravy
Remove excess fat from beef. Cut beef into 6 serving pieces.
Spray 12-inch skillet with cooking spray; heat over medium-high heat.
Sprinkle beef with seasonings. Cook beef in skillet about 8 minutes,
turning once, until brown.
Layer potatoes, carrots, beef and onion in crockpot.
Mix tomatoes and gravy; spoon over beef and vegetables.
Cover and cook on low heat setting 7 to 9 hours
or until beef and vegetables are tender. Sprinkle with parsley.
Makes 6 servings.
MexGrocer brings authentic Mexican food to your home!
***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 recipes
posted that are from other recipe-zines. There will be no exceptions.
(PLEASE use "recipes" as subject.)
