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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:
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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INDEX OF THIS ISSUE:
MAGGIE'S WORLD – TGIF
SHOPPING TIPS – Maggie’s Choice
RAMBLINGS - Hormones
DID YOU KNOW? – Helpful Household Tips
READER REQUESTS - I've been looking for tomato-free salsas
CRAZY CORNER – Just some innocent chuckles today
TODAY'S MENU – A great cool-weather meal is on tap today
YOUR FAVORITES – Another round of great recipes
HEART HEALTHY – Chicken Nuggets (LF, LC, Diabetic)
COOKING FOR TWO – Oven Stew for Two
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
Yes, it’s Friday and I am glad, too. Even though I was supposed
to be off and will work an evening watch, I look forward to the
weekend. It’s always good to see my kids anxious to sleep in and
not be worried about such things as buses, lockers and class work.
I remember when I was their age (yes, I do!) and how much better
things were on Fridays. While my kids don’t get to do as much as
some of their friends on weekends, they do have privileges other
kids do not (including me when I was their age!). All in all, my goal
of raising my kids to have good morals and high standards while
affording them a happy childhood is working out pretty well. The
most important thing we can do in this life is prepare and protect
the future generation. Since this is my second go-round at being a
parent (there is 17 ½ years difference between the ages of my first
and second child, lol), I’ve learned not just from mistakes made by
MY parents, but my own from the FIRST time. Well, let’s hope so.
There has not been any measurable difference in stats on the website,
voting or ad clicks since my discourse of yesterday. I’m not really
sure what to do with you guys. Lord knows, there is no extra time for
me to spend on making this a bigger newsletter. Truth be known, it is
already a B-I-G one. The web site is looking pretty good, too. And, all
my voting and advertising links work properly. It doesn’t take a rocket
scientist to determine that either you are going to participate or you
are not. For MOST, it is a resounding not. For the FEW...thank you.
I had an interesting “email” conversation with another ezine publisher
who reached this “point of no return” with their subscribers. They shut
it all down, un-subbed everyone. They took a long vacation and came back
with a very small newsletter (I could do ten of them in what it takes to
do ONE of the current a2z newsletters). They have had much better luck
with the new blood. And more time with family and personal pursuits.
There’s also the “business” element of “profit on return”, which relates to
only the “profit” I have sought, which is a “sense” of appreciation, not the
dollars and “cents” you’d shell out somewhere else for what is GIVEN here
to you daily. This publication has cost a lot more money than it has placed
into my pocket. Someone who cannot click on a link to cast a F-R-E-E vote
of confidence will NEVER send money my way. Like, “duh, Maggie!”
I will be thinking about what to do. I’ve received encouraging and thoughtful
suggestions from some REAL participants of this publication on what to do.
This is a decision only I can make. I am the only one up at all hours of the day
and night, unrewarded, to get this to you. It is MY decision. In the meantime,
if you are not a participant in this publication, you should become one. Take a
minute to vote. Click on an advertising link. View the web site. Send in a
recipe to share. It’d be different if I was being unfair or demanding money.
All I demanded was respect. We see where that has gotten me.
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.
There will be NO recipes posted that are 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. 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!
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~*~ SHOPPING TIPS ~*~
Maggie’s Choice:
NEW! Bundt Keeper
Crystal-clear fluted Domed Cake Keeper is specially proportioned to cover
those big, tall, gorgeous Bundt(R) cakes. Makes it easy to transport your
masterpiece to the pot-luck ... keeps it fresh on the kitchen counter, too.
High-impact plastic; 12-1/2"x6". Features:
-12-1/2"x6"
-High-impact plastic.
-Crystal-clear fluted.
Price: $19.95 Item# 70053
Maggie’s Choice:
CHARMEUSE AND LACE CHEMISE *PLUS*
Charmeuse chemise has dramatic lace trim. Chiffon detail. X-back and lace-up
front. Adjustable straps. Polyester/spandex. Imported. Item #: 42044
SALE $19.00; (reg. $26.00)
GEORGETTE AND LACE ROBE *PLUS*
Georgette robe has lace trim at neckline and sleeves. Ribbon-tie front.
Polyester. Imported. Item #: 42382
$34.00
A gift from Frederick's won't stay in the box for long!
~*~ RAMBLINGS ~*~
Hormones
The Hormone Hostage knows that there are days in the month when all
a man has to do is open his mouth and he takes his very life into his own
hands.
This is a handy guide that should be as common as a driver's license in
the wallet of every husband, boyfriend, or significant other.
DANGEROUS: What's for dinner?
SAFER: Can I help you with dinner?
SAFEST: Where would you like to go for dinner?
ULTRASAFE: Here, have some chocolate.
DANGEROUS: Are you wearing that?
SAFER: Gee, you look good in brown.
SAFEST: WOW! Look at you!
ULTRASAFE: Here, have some chocolate.
DANGEROUS: What are you so worked up about?
SAFER: Could we be overreacting?
SAFEST: Here's fifty dollars.
ULTRASAFE: Here, have some chocolate.
DANGEROUS: Should you be eating that?
SAFER: You know, there are a lot of apples left.
SAFEST: Can I get you a glass of wine with that?
ULTRASAFE: Here, have some chocolate.
DANGEROUS: What did you do all day?
SAFER: I hope you didn't overdo it today.
SAFEST: I've always loved you in that robe!
ULTRASAFE: Here, have some more chocolate.
Pass this onto all of your hormonal friends and those who might need
a good laugh! Or men who need a warning!
And remember: Money talks...but chocolate sings.
Shared with a2z by Rusty, FL
JustFlowers.com is one of the largest online florists and delivers
the same day to the USA and Canada.
~*~ DID YOU KNOW ? ~*~
Helpful Household Tips
Vicki, Sarasota, FL...
Beer conditions the hair.
Pam cooking spray will dry finger nail polish.
Cool whip will condition your hair in 15 minutes.
Mayonnaise will KILL LICE; it will also condition your hair.
Elmer's Glue-paint on your face, allow it to dry, peel off and
see the dead skin and blackheads.
Shiny Hair-use brewed Lipton Tea.
Sunburn - empty a large jar of Nestea into your bath
Minor burn-Colgate or Crest toothpaste.
Burn your tongue? Put sugar on it!
Arthritis? WD-40 Spray and rub in, kill insect stings too.
Bee stings - meat tenderizer.
Chigger bite - Preparation H.
Puffy eyes - Preparation H.
Paper cut - crazy glue or Chap Stick
(glue is used a sutures at most hospitals)
Stinky feet - Jell-O!!
Athletes feet - cornstarch.
Fungus on toenails or fingernails - Vicks vapor rub.
Kool-Aid to clean dishwasher pipes. Just put in the detergent section
and run a cycle; it will also clean a toilet.
Kool-Aid can be used as a dye in paint also.
Kool-Aid in Dannon plain yogurt as a finger paint, your kids will love
it and it won't hurt them if they eat it!
Peanut butter - will get scratches out of CD's! Wipe off with a
coffee filter paper.
Sticking bicycle chain - Pam no-stick cooking spray.
Pam will also remove paint, and grease from your hands! Keep a can
in your garage for your hubby.
Peanut butter will remove ink from the face of dolls.
When the doll clothes are hard to put on, sprinkle with corn starch
and watch them slide on.
Heavy dandruff - pour on the vinegar!
~*~ READER REQUESTS ~*~
"Just read Loretta's request for a pepper-free salsa. Mine is the opposite.
I'm allergic to tomatoes, but love peppers. I've been looking for tomato-free
salsas. I've seen fruit ones with pineapple but am not fond of pineapple, and
really would prefer veg based to the sweeter fruit based salsa. I know this is
a toughie. But if any of your readers have any tomato-free salsa ideas (that
also refrain from tropical fruits) I'd be delighted.
Thanks.
Dorine"
Dorine S. Houston, Philadelphia, PA
Subscribe to a daily free recipe ezine, The Global Epicure
Dorine---Here are a couple but we’ll leave it open to the group, too.
~Maggie~
Chipotle & Tomatillo Salsa
(A very simple recipe)
1/2 - pound Tomatillo, cut into strips
2- teaspoons Chipotle chiles, finely chopped
1/4 - cup onion, finely chopped
2 – tablespoons cilantro, finely chopped
2 – teaspoons fresh lemon juice
1/2 - teaspoon lemon zest
1 – teaspoon fresh lime juice
1/4 - teaspoon salt
1/4 - teaspoon ground pepper
In a medium bowl, combine Tomatillo, chiles, onion, cilantro, lemon
juice, lemon zest, lime juice, salt, and pepper. Cover and refrigerate,
at least 1 hour and better a day or two, to allow the flavors to mix.
Salsa Verde - Green Sauce
Ingredients:
1 Qt water
12 tomatillos, husked
7 medium cloves garlic, whole
4-8 chiles serranos (vary according to preference for piquancy)
3 Tbsp white onion, coarsely chopped
salt to taste
3/4 cup cilantro leaves, with a bit of stem
For the Garnish
1/4 cup white onion, chopped
1/4 cup cilantro, chopped
Instructions:
Bring water to a boil in a saucepan. Add tomatillos, 4 garlic cloves,
4 or more chiles and onion. Cook over medium heat for 20 minutes
and remove from heat. Drain and reserve cooking water. Cool. Meanwhile,
puree 3 garlic cloves in a molcajete* or food processor, adding salt to
taste. Add cilantro and blend. Add tomatillo mixture. Add a little
cooking water and blend. The sauce should have a slightly thick consistency.
Correct seasoning. To serve, pour green sauce into a molcajete* and garnish
with onion and cilantro..
*Mexican Molcajete - A large stone bowl or mortar and a pestle to
grind chiles and spices. Molcajete's size may vary because of the
stone, but it's usually between 7 to 8 inches in diameter and 4
inches high. The Molcajete (MÕL-CA-HÉT-Ã) (molcahete) is hand
carved stone. Large 1 each - Price: $19.95; Product ID: 9117
MexGrocer brings authentic Mexican food to your home!
Send your requests or replies to a request to:
(PLEASE use "Recipe Request" as subject.)
Please include your name and location in all emails.
~*~ 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.
Larry, Ontario, Canada...
A businessman was in a great deal of trouble. His business was failing, he
had put everything he had into the business, he owed everybody-- it was so
bad he was even contemplating suicide. As a last resort he went to a priest
and poured out his story of tears and woe.
When he had finished, the priest said, "Here's what I want you to do: Put
a beach chair and your Bible in your car and drive down to the beach. Take
the beach chair and the Bible to the water's edge, sit down in the beach
chair, and put the Bible in your lap. Open the Bible; the wind will rifle
the pages, but finally the open Bible will come to rest on a page. Look
down at the page and read the first thing you see. That will be your
answer, that will tell you what to do."
A year later the businessman went back to the priest and brought his wife
and children with him. The man was in a new custom-tailored suit, his wife
in a mink coat, the children shining.
The businessman pulled an envelope stuffed with money out of his pocket,
gave it to the priest as a donation in thanks for his advice.
The priest recognized the benefactor, and was curious. "You did as I
suggested?" he asked.
"Absolutely," replied the businessman.
"You went to the beach?"
"Absolutely."
"You sat in a beach chair with the Bible in your lap?"
"Absolutely."
"You let the pages rifle until they stopped?"
"Absolutely."
"And what were the first words you saw?"
"Chapter 11."
Pats, AZ...
THE PERKS OF BEING 50+
1. Kidnappers are not very interested in you.
2. In a hostage situation you are likely to be released first.
3. No one expects you to run - anywhere.
4. People call at 9 P.M. & ask, "Did I wake you?"
5. People no longer view you as a hypochondriac.
6. There is nothing left to learn the hard way.
7. Things you buy now won't wear out.
8. You can eat dinner at 4 P.M.
9. You enjoy hearing about other peoples' operations.
10. You get into heated arguments about pension plans.
11. You have a party & the neighbors don't even realize it.
12. You no longer think of speed limits as a challenge.
13. You quit trying to hold your stomach in, no matter who walks into the room.
14. You sing along with elevator music.
15. Your eyes won't get much worse.
16. Your investment in health insurance is finally beginning to pay off.
17. Your joints are more accurate meteorologists than the national weather service.
18. Your secrets are safe with your friends, because they can't remember them either.
19. Your supply of brain cells is finally down to manageable size.
20. You can't remember who sent you this list.
Linda, CA...
The Army of the Lord
Jack was in front of me coming out of church one day, and the preacher
was standing at the door as he always is to shake hands.
The preacher grabbed Jack by the hand and pulled him aside. The pastor
said to him, "You need to join the Army of the Lord!"
Jack replied, "I'm already in the Army of the Lord, Pastor."
Pastor questioned, "How come I almost never see you except at Christmas
and Easter?"
Jack whispered back, "I'm in the secret service."
(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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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 ~*~
A great cool-weather meal is on tap today. If veal is not
a favorite at your house, you may substitute beef or pork
easily in the main course. The dessert, shared with us by
Treva (NC) is also a great item for breakfast. Enjoy!
OUR MENU:
WIENER SCHNITZEL WITH SAUTEED ARUGULA
PUMPKIN SCONES
WIENER SCHNITZEL WITH SAUTEED ARUGULA
4 veal cutlets (about 1 1/4 pounds) cut 1/4 inch thick
Salt and ground black pepper to taste
1/3 cup flour
2 eggs, lightly beaten
1 1/2 cups fresh bread crumbs
2 tablespoons olive oil
1 tablespoon minced shallots
3 cloves garlic, coarsely chopped
3/4 pound arugula
Juice of 1/2 lemon
Cracked black pepper to taste
1/2 cup vegetable oil
1/2 cup butter, clarified
1 tomato, chopped
2 tablespoons chopped parsley
Lemon wedges
Pound each cutlet between 2 sheets plastic wrap or wax paper, using
a meat tenderizer or mallet, until very thin (about 1/8 inch thick).
Season with salt and pepper. Dredge meat in flour to coat, dip in egg,
then dip in bread crumbs to coat. Cover and set aside.
Heat olive oil in a large saucepan or a large deep skillet over medium
heat until hot. Add shallots and garlic and sauté, stirring, until fragrant
and tender, about 1 minute.
Add half the arugula with any water clinging to leaves after rinsing.
Turn with tongs until it begins to wilt, then add remaining arugula.
Continue to cook, stirring, until leaves are wilted but still bright green,
about 1 to 2 minutes. Squeeze lemon juice over arugula, then season with
salt and cracked pepper to taste. Keep arugula warm while preparing the
veal.
Fry breaded cutlets in a large skillet in hot vegetable oil and clarified
butter to brown, about 3 to 4 minutes. (Less fat can be used if desired.)
Turn and continue to cook until second side is browned, about 3 to 4 minutes.
Remove from skillet to paper towels to drain.
Serve veal on a bed of sautéed arugula sprinkled with chopped tomato and
parsley and garnished with lemon wedges.
Makes 4 servings, each 646 calories, 42 grams protein, 23 grams carbohydrates,
3 grams fiber, 43 grams fat, 253 milligrams cholesterol, 238 milligrams sodium.
PUMPKIN SCONES
~Sent in by: Treva, NC
Source: Stonyfield Farm
Scones have traditional been served with afternoon tea, although most
recently they have found their way onto the breakfast table as well. In
this recipe, we have replaced the heavy cream with lowfat yogurt. Scones
are best when served warm.
Ingredients:
1 1/2 cups white flour
1 cup whole wheat flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 teaspoons. baking powder
2 teaspoons baking soda
1 cup plain yogurt
1/2 cup pumpkin, canned
2 eggs
Glaze:
2 tablespoons butter, melted
2 tablespoons confectioner's sugar
1 tablespoon maple syrup
Directions:
Preheat the oven to 425°F. Combine the flours, baking powder and soda,
salt, spices and sugar in a bowl, stirring with a fork to mix well. Add the
yogurt, eggs, and pumpkin and continue to stir with a fork. The dough will
become very sticky and will hold together in a rough mass. To make the
scones, scoop the batter using an ice cream scoop, and place each "scoop"
onto a non-stick baking sheet. Bake for 15-20 minutes, or until golden brown.
For the glaze, melt the butter and combine with sugar and maple syrup, spread
the butter over the top and the sides of the scones just as removing from the
oven.
Yields: 12 scones
Nutrition Facts Per Serving:
Calories 120; Calories from Fat 15; Total Fat 1.5g; Cholesterol 35mg;
Total Carbohydrates 24g; Protein 4g
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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:
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.
CHINESE SPARERIBS
~Sent in by: Stacey Matsui, Columbia, SC
These are not the sweet, gooey, sticky ribs you get at cheap Chinese
take out joints, instead they are drier and have a more complex and
wonderful flavor.
3 pounds pork spareribs
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Barbecue Sauce:
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
2 tablespoons tomato paste
4 large garlic cloves
2 tablespoons coarsely chopped ginger
2 tablespoons dry sherry
1 tablespoon sugar
1 tablespoon toasted sesame oil
2 tablespoons red bean paste
Preheat oven to 275 degrees. Sprinkle ribs evenly with salt and pepper in
an ovenproof dish and bake for 1 1/2 hours. Combine the sauce ingredients
in a blender and mix for 15 or 20 seconds or until pureed. Add the sauce
to the ribs coating them evenly and then turn the oven up to 350 and bake
for an additional 30 minutes.
FROZEN PUMPKIN DESSERT
~Sent in by: Linda, CA
1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 to 1/4 teaspoon ground cloves
2 quarts vanilla ice cream, softened
1 cup finely chopped walnuts
In a large mixing bowl, combine the pumpkin, sugar, vanilla, salt,
ginger, nutmeg and cloves. Fold in ice cream. Transfer to a greased
13-in. x 9-in. x 2-in. dish. Sprinkle with walnuts. Cover and freeze
overnight. Remove from the freezer 10 minutes before serving. Cut
into squares. Yield: 16-20 servings.
APPLE ROLL
~Sent in by: Ann, FL
2 C. Bisquick®
2/3 C. milk
4 to 6 apples, pared and diced
1 1/2 C. water
1 C. sugar
Make syrup by cooking water and sugar together for about 3 minutes.
Mix Bisquick® and milk and roll out to about 1/4 to 1/2 inch thick.
Put apples on dough. Sprinkle with cinnamon and nutmeg and dot with
butter. Roll up like a jellyroll and cut slices about 1 1/2 to 2 inches
thick. Put these slices into an 8-inch square baking pan in which syrup
has been placed. Bake at 400ºF for 20 to 25 minutes until apples are
done.
Serve warm with topping. This is good cold, also.
Source: Candy-Lovers.com
PORK-LIMA BEAN CASSEROLE
~Sent in by Larry Holmes, Ontario, Canada
2 cups large dried lima beans, soaked
overnight in water
½ pound salt pork, cut at 1/4 –inch
intervals almost to rind
2 tablespoons vegetable oil
1 large onion, chopped
1 clove garlic, minced
1 ½ tablespoons chili powder
1 can tomato soup
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
½ cup dark-brown sugar
¼ cup vinegar
salt to taste
1 ½ pounds cooked pork, trimmed
of fat
Preheat oven to 350° F. Bring the water to boil in a large pot. Add
the lima beans and keep the water boiling, reduce the heat and add the
salt pork. Simmer for 1 ½ hours, or until the lima beans are tender.
Drain and reserve the liquid and salt pork. Heat the oil in a sauté pan
and add the onion.; cook, stirring often until soft, then add the garlic,
and sauté another minute. Stir in the chili powder, tomato soup, 1 cup
liquid from beans, Worcestershire sauce, mustard, sugar, vinegar and salt.
Heat sauce until it bubbles. Cut the pork into large pieces, add to the sauce,
and cook a minute. Remove from heat. Fill a casserole with a layer of lima
beans, sauce, another layer of lima beans, sauce and place the salt pork on
top. Bake covered for 45 minutes. Uncover and bake 30 minutes more.
Serves 6
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 exceptions.
(PLEASE use "recipes" as subject.)
Please include your name and location in all emails.
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.
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:
^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^
~*~ 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!
Perfumania.com - Lowest prices GUARANTEED
CHICKEN NUGGETS
~Sent in by: Joyce, IL
Source: The New Family Cookbook for People with Diabetes
List Price: $30.00; Price: $21.00; You Save: $9.00 (30%)
This item eligible to ship for FREE with Amazon Super Saver Shipping.
NO shipping? NO taxes? NO excuse!
Ingredients:
4 to 5 skinless, boneless chicken breasts (1 pound), cut in 1x1x1/2-inch
pieces (about 24 pieces)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg, beaten, or 1/4 cup egg substitute
1/2 cup bread crumbs
1/3 cup prepared barbecue sauce or Dijon and honey mustard barbecue
sauce
Directions:
Preheat the oven to 350-degrees. Prepare a cookie sheet with non-stick
pan spray.
Sprinkle the nugget with salt and pepper. Dip them in egg, then in bread
crumbs. Place on the cookie sheet.
Bake for 15 minutes; turn them and bake 5 minutes longer, to a light
golden brown.
Serve hot with barbecue sauce for dipping.
Recipe makes four servings.
Serving Size: 6 nuggets plus 1 rounded tablespoon of sauce
Nutritional information per serving:
Calories: 220; Fat: 5g; Cholesterol: 122mg; Sodium: 649mg ;
Carbohydrates: 12g; Protein: 29g; Fiber: 1g
Exchanges: 1 Starch, 4 Very Lean Meat; Points 5
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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
OVEN STEW FOR TWO
~Sent in by: Barbara, Chula Vista, CA
1 tablespoon all purpose flour
3/4 teaspoon salt
Dash pepper
3/4 pound boneless beef chuck, cut in 1 inch pieces
1 tablespoon shortening
1 (10 3/4 ounce) can condensed tomato soup
1 soup can water (1 1/4 cups)
3/4 cup chopped onion
1/4 teaspoon dried basil, crushed
2 medium potatoes, peeled and cubed (2 cups)
2 medium carrots, cut in 1 inch pieces (1 cup)
1/4 cup dry red wine OR water
Combine flour, salt, and pepper; coat meat cubes with the seasoned
flour. In a small Dutch oven brown meat in hot shortening. Add tomato
soup, the soup can of water, chopped onion, and basil.
Bake covered at 375 F. for 1 hour. Add potatoes, carrots, and wine,
cover and bake till meat and vegetables are tender, about 1 hour longer.
Makes 2 servings.
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Enjoy!
Maggie
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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
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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
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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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