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Publisher's Desk Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Discussion Forum Crazy Corner Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice
Good morning and welcome to your Monday edition of A to Z Recipes. I hope your weekend was good. We did some shopping this past weekend. My kids still at home are in their teens, so I let them choose what they would like for gifts. They both decided that making CHRISTmas special for their nieces and nephew was more important than loading up on "stuff" for themselves. They were given the chance to choose something they each wanted, but went for toys for the kids instead. Believe me, there will be gifts for them come the big day, but they felt so good doing something for others. You can imagine how proud I am of them and their decision to make this truly the season of giving. This issue contains lots of goodies shared by readers. I hope you enjoy reading through the special Ramblings, Did You Know?, the Crazy Corner, and all the recipes in the Favorites. Linda will be here Wednesday with a special "CHRISTmas Eve" encore issue. I will be back Friday with the final issue of A to Z Recipes for the year. A to Z Recipes is in danger of extinction. With expenses exceeding my ability to pay, this publication may cease. Only through reader support can it continue. Your donation and/or purchases through links found in issues will help offset rising expenses. There is n-o charge for the many hours spent here for you and n-o profit is desired. A to Z Recipes will remain a free publication - to the end. ~ Publisher Help make us NUMBER ONE ! 
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Help make us NUMBER ONE ! SANTA’S GONE HOME FOR ANOTHER YEAR by Lillian Mort Santa blew in on a balmy breeze With nary a cough and nary a sneeze, He’d come from the land of ice and snow And hurried to where warm weather was below. He hustled and bustled all night long, As he sang the merry Christmas songs, He munched on cookies and left many toys, For all of the good little girls and boys. He paused to look over his dwindling list And said, as he gave his beard a twist, “Ouch! That hurt” But he, never the less, Finished his job and flew home to rest. He cracked the whip and shouted aloud, “Let’s fly past the moon and over the clouds, We’ll go on home and take to our beds, While the children awake to find bikes and sleds.” “We’ll rest up for next year, and hope that it is true That we really did out fly the flu. Then next year, we’ll get the needed flu shot And vacation where the weather is hot” So, this Christmas Eve, don’t look to the sky For the jolly old elf with a twinkle in his eye. Instead look under a swaying palm tree For the guy in the red suit to be sipping iced tea! Merry Christmas from sunny Florida!
Help make us NUMBER ONE ! Tips & Tricks... Have a large gift to wrap? Rather than struggle with regular gift wrapping paper, use a paper tablecloth to wrap your large gift. You usually can find one with a holiday pattern. Check your local Dollar Store! A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! Soup's On! Here's the scoop on the current theme: With the weather becoming more wintry, what else comes to mind but a steaming pot of soup on the stove? The aroma fills the house, and everyone feels warmer when it is eaten. My kids go for Chicken Soup, but also love a rich beef stew. Of course, being a chile-head, I love a spicy chili. What melts the heart and warms the soul at your house? The soup's on, folks... send us your favorite soup recipes. We will collect them all month and post them on the first Sunday of January. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Soup's On! 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 your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or 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. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Soup's On! has a deadline of December 30, 2005, and will be posted on January 1, 2006. Please use this email link to submit a recipe for theme recipes: Soup's On! As usual, only recipes are to be sent to: A to Z Recipes Inbox.   This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~Maggie~ Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS ! 
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Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. A2Z Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !  'Twas the Night Before Christmas 'Twas the night before Christmas' And all through the house... Not a creature was stirring Since the cat ate the mouse. My support hose were hung By the chimney with care. (I hung them last Christmas And just left them there.) My dog, Floyd, was nestled All snug in his bed, After watching the cat rip The presents to shreds. And I in my long johns And ratty night cap Had just settled my butt For a long winter's nap. When out on the lawn There arose such a clatter, I swore at the window, "What the (blank) is the matter?" I tore open the window, Not a second to tarry, All ready to throw The noisemaker a berry. A bright moon was lighting The new-fallen snow... And I had a moon of my own Set to show. Floyd was beside me, Paw pointing the way Toward eight tiny reindeer Hitched up to a sleigh...  And a little old driver So cheery and quick, I thought for a moment That I would be sick. Like a bat out of you-know-where, His reindeer they came, And I whistled and shouted And called them some names-- "Hey, Hornhead! Hey, Furface! Hey, Weiner and Turkey! Yo, Klutzy and Mangy And Venison Jerky! Stay off of my porch! Get away from my wall! Now hit the road, hit the road, Hit the road, all! But as pedestrians before My old Buick , they fly And head for high ground With great fear in their eyes, So up to my rooftop The fleabags they flew, With a sleigh full of toys And old Fruitcake - Breath too. And then, in a twinkling, I heard on the roof Holes in my new shingles Made by each tiny hoof. As I reached for my slingshot And a marble as well, Down the chimney St. Nicholas Tumbled and fell. He had a huge sack of Cheap junk on his back And I whispered to Floyd, "Be prepared to attack." His eyes they were squinting, His toy bag was draggin', And I felt for a moment Like I'd soon be gaggin'. He was dressed all in red. With a bell on his hat. And a belt of black leather To hold back the fat. A billowing pipe He clenched tight in his smile, And the smell was like something Had been dead for awhile. He had a broad face And a little round belly That shook when I nailed him With a handful of jelly. He was chubby and plump, Well, actually porky, And I laughed when I tripped him (He looked pretty dorky). He was like a beached whale Unable to budge. And he tasted good , too, If the dog was a judge. I spoke not a word But went straight to my work-- A noogie, a wedgie, A cry of "You jerk!" Until laying a finger Aside of his nose, With a loud cry of "Uncle!" Up the chimney he rose. He sprang to the sleigh And dragged in the toys, Then he cried to the reindeer, "Get me out of here, Boys!" And I had to exclaim As a slushball I tossed, "Happy Christmas to all, And to all a Get Lost!" But then, as I turned, I saw 'neath the tree Two gaily wrapped presents-- One for Floyd, one for me. A big bag of jerky Turned Floyd mighty chipper, While for me was a pair Of brand-new bunny slippers. I looked out the window, And hovering there, Old Santa was winking From his sleigh in midair... "Merry Christmas, Maxine!" He cried, full of cheer, "Same to you, Pal! I'll get you next year!" ~ Maxine
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! ORANGE FLUFF SALAD ~Submitted by Angelique, TX Ingredients 1 (12 ounces) carton small curd cottage cheese 1 (3 ounces) package orange gelatin 1 (11 ounces) can mandarin oranges, drained 1 (15 ounces) can crushed pineapple, drained 1/2 cup coconut 1/2 cup chopped pecans 1 (8 ounces) carton Cool Whip Instructions In a large mixing bowl, combine cottage cheese and dry orange gelatin and mix well. Stir in oranges, pineapple, coconut and pecans. Fold in Cool Whip. Refrigerate. Serve in a pretty crystal bowl. STUFFED CHICKEN BREASTS ~Submitted by Jean, Syracuse, NY Chicken breasts are stuffed with mozzarella cheese, bread crumbs, and herbs. INGREDIENTS: 6 boneless chicken breast halves 1 tablespoon vegetable oil 1 tablespoon butter 1 medium onion, sliced 4 ounces sliced mushrooms 1 rib celery, thinly sliced 1 egg, beaten 1 tablespoon chopped fresh parsley 2 tablespoons fine dry breadcrumbs 2 teaspoons grated parmesan cheese 3/4 cup shredded mozzarella cheese salt and pepper 1 can (10 1/2 ounces) condensed tomato soup 1/2 cup water 1/2 teaspoon leaf basil, crumbled PREPARATION: Place chicken pieces between sheets of plastic wax; gently pound with a meat mallet to flatten evenly. Be careful not to tear or break through. In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender. Add egg, parsley, bread crumbs, Parmesan cheese, and mozzarella cheese. Stir to blend well. Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture. Roll up and secure with toothpicks. Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls. Mix soup with 1/2 cup water and the basil; pour over chicken. Bake at 350°, basting occasionally with sauce in the baking dish, for 1 hour. Remove toothpicks and serve with rice or potatoes. Serves 4 to 6. ITALIAN SALAD ~Submitted by Treva, Eastern TN 1 medium head lettuce, torn in pieces (about 6 cups) 2 tomatoes, cut into wedges, or cherry tomatoes 4 oz. Mozzarella cheese, cubed (1 cup) 1 cup drained garbanzo beans 1/2 cup thinly sliced pepperoni 1/4 cup sliced green onion 1/2 cup Italian dressing salt and freshly ground pepper to taste In large bowl, combine torn lettuce, tomato, cubed cheese, garbanzo beans, pepperoni slices and green onion. Toss together. Pour the Italian dressing over the salad and toss again, being sure the dressing evenly coats all pieces. Sprinkle lightly with salt and pepper. FRESH PASTA WITH MUSHROOMS ~Submitted by Barbara, Chula Vista, CA 1 pound mushrooms, thinly sliced 3 tablespoons butter Salt to taste 1/4 teaspoon freshly ground pepper 1 cup soft fresh bread crumbs 1/2 pound fresh pasta dough, cut 1/4 inch wide 2 tablespoons finely minced parsley Cook the mushrooms in 2 tablespoons of the butter until they are light brown. Sprinkle with salt and pepper. In a small skillet cook the crumbs in the remaining tablespoon of butter, stirring until brown. Cook the noodles until barely tender and drain. Turn them onto a hot platter and toss with the mushrooms. Sprinkle with bread crumbs and parsley and serve immediately. 4 servings Source: The New York Times Cookbook, pub. 1990. FRESH GREEN BEAN CASSEROLE ~Submitted by Tena, MO 1 1/2 pounds green beans 2 tablespoons bread crumbs 1/2 cup sweet butter 1 cup minced parsley 1 garlic clove, crushed pepper to taste 1 cup sour cream Put beans in a saucepan in cold salted water to cover. Bring the beans to a boil, simmer, uncovered, until they are tender, and drain. Sauté bread crumbs in butter until lightly browned. Add parsley, garlic and pepper. Combine parsley mixture with beans in a casserole, and pour sour cream over all. Bake at 350F for 15 minutes. Source: Gourmet August 1963 PEAR AND MAPLE LOAF ~Submitted by Robyn, Auckland, New Zealand 20g butter 1 tablespoon brown sugar 1 ½ tablespoons water 1 pear, sliced 150g butter, softened 2/3 cup caster sugar 2/3 cup maple syrup 2 eggs 1 ¼ cups plain flour 1 ¼ teaspoons baking powder ¾ cup almond meal ¼ teaspoon cinnamon 2 tablespoons milk Preheat the oven to 160ºC. Place the butter, sugar and water in a frying pan over medium heat and stir until the sugar is dissolved. Add the pear and cook for 5 minutes. Set aside. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Add the maple syrup and beat well. Gradually add the eggs and beat well. Sift the flour and baking powder over the mixture, add the almond meal, cinnamon and milk and fold through until combined. Spoon the mixture into a greased 12x22cm loaf tin. Arrange the pears on top of the mixture and bake for 55 minutes or until cooked when tested with a skewer. DOUBLE CHOCOLATE MOCHA PIE ~Submitted by Larry Holmes, Ontario, Canada 1 package (6 ounces) instant chocolate pudding and pie filling mix 2 2/3 cup chocolate milk 1 (8-inch) prepared graham cracker or other flavor crumb crust Coffee Whipped Cream (recipe follows) In large mixer bowl, beat pudding mix and chocolate milk until blended. Pour into crust. Cover and chill several hours or overnight. Serve with dollops of Coffee Whipped Cream. Garnish as desired. Refrigerate leftovers. Coffee Whipped Cream: In small mixer bowl, combine 1 cup chilled whipping cream, ¼ cup confectioners' sugar, 1 tablespoon instant coffee and ½ teaspoon vanilla extract. Beat just until cream hold definite shapes; do not over beat. Makes about 2 cups.
Help make us NUMBER ONE ! CREAMY DILL DRESSING ~Submitted by Jean, Syracuse, NY Makes 1 1/2 cups This creamy dressing has no added oil. It's made with silken tofu. 1- 10.5 oz. pkg, firm silken tofu 1 1/2 tsp. garlic powder or granules 1/2 tsp. dill weed 1/2 tsp. salt 2 T. water 1 1/2 T. lemon juice 1 T. seasoned rice vinegar Combine all ingredients in a food processor or blender and blend until completely smooth. Store any extra dressing in an airtight container in the refrigerator. Per T.: 23 calories, 0.5g fat, 0mg cholesterol.
Help make us NUMBER ONE ! SUGAR-FREE RAISIN BARS ~Submitted by Jean, Syracuse, NY 1 cup raisins 1/2 cup water 1/4 cup margarine 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1 cup all-purpose flour 1 egg, lightly beaten 3/4 cup unsweetened applesauce 1 tablespoon sugar substitute 1 teaspoon baking soda 1/4 teaspoon vanilla extract In a saucepan, over medium heat, cook the first 5 ingredients until margarine is melted; continue cooking for 3 minutes. Add all remaining ingredients. Spread into an 8-inch square baking dish that has been sprayed with nonstick cooking spray. Bake at 350 degrees F for 25 to 30 minutes or until lightly browned. Nutritional Analysis: One serving equals 92 calories, 97 mg sodium, 13 mg cholesterol, 15 gm carbohydrate, 2 gm protein, 2 gm fat Diabetic Exchange: 1 starch, 1/2 fat A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! BEEF & RICE CASSEROLE ~Submitted by Judy, MI 1/2 pound ground beef 1/2 cup quick cooking rice 1/2 of 10 oz package frozen peas 1 10 oz can tomato soup 1 soup can water 1/2 teaspoon salt dash of pepper 2 tablespoons chopped onion Brown the ground beef in a skillet with the onion. In a casserole dish, combine the uncooked rice, peas, soup, can of water, salt and pepper. Add beef and onions and mix. Bake at 325* for 1 hour. Serves 2
Help make us NUMBER ONE !  IMPOSSIBLY EASY PUMPKIN-PECAN PIE Why wait for a special occasion when serving homemade pie is this easy and delicious? 1 cup canned pumpkin (not pumpkin pie mix) 1/2 cup Original Bisquick® mix 1/2 cup sugar 1 cup evaporated milk (from 12-oz can) 1 tablespoon butter or margarine, softened 1 1/2 teaspoons pumpkin pie spice 1 teaspoon vanilla 2 eggs 1/2 cup chopped pecans 1 1/2 cups frozen (thawed) whipped topping 1/4 teaspoon pumpkin pie spice 8 pecan halves, if desired 1. Heat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray. 2. In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate. 3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. 4. Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator. High Altitude (3500-6500 ft): Heat oven to 375ºF. Substitution No pumpkin pie spice? For the pie, use 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg. For the garnish, sprinkle cinnamon over the whipped topping. Makes 8 servings. 1 Serving: Calories 250 (Calories from Fat 110); Total Fat 13g (Saturated Fat 4 1/2g; Trans Fat 0g); Cholesterol 60mg; Sodium 170mg; Total Carbohydrate 28g (Dietary Fiber 2g; Sugars 20g); Protein 6g % Daily Value: Vitamin A 100%; Vitamin C 0%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 2 1/2 Fat Carbohydrate Choices: 2 Source: Betty Crocker
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