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A
to Z
Recipes
September 19, 2010
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday
edition of A to Z
Recipes Newsletter. I'll bet you didn't expect to hear from
me! I am on vacation as you read this. I thought you'd like a little
something to cook. Oh! I have something to make you think and laugh,
too! I hope everyone who is attending the gathering in Las Vegas
arrives safely - and with all their luggage! My family decided to make
this a road trip so we will not return until next month.
We will miss y'all but also need a break from the daily grind.
We'll be posting updates of our vacation travels in our A to Z
Recipes QT Discussion Forum. Taking a peek is easy... and no
one will ever know you visited. Or jump right in and say "howdy!" Just
click on the link!
The current Monthly Theme topic is "Soup Season".
It ends on September 30th. I hope you will join in by sharing recipes
for this theme topic as well as regular issues. Please visit the Monthly
Theme - Recipe Submissions section to read all about it.
You'll find the link there to use for sharing recipes here in the A
to Z Recipes Newsletter. I'd love it if the recipe in-box was
FULL when I get back home!!!
We'll see you here again on Wednesday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Soup
Season"
In this month's theme
topic of "Soup Season"
we are looking for recipes for delicious homemade soup. In many parts
of the country, the weather (this will be posted in October) will
become less warm and even downright chilly. A big pot of soup warms the
kitchen and the heart! We eat soup year 'round here as it is easy to
prepare and leftovers are so good. I hope you will participate in
making this a great monthly
theme issue! Be sure to use the
Monthly Theme links for your
submissions so I'll know where you'd like
them posted, ok?
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of
"Soup Season".
We will collect them the remainder of this month and post them on the
first Sunday of next month. 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.
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. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting 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.
Please
use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Soup
Season".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Soup
Season" has a deadline of
September 30, 2010,
and will be posted on October 10, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Soup
Season".
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Learn from your elders
~Shared by Elizabeth P., Tupelo, OK
A lawyer and a senior citizen are sitting next to each other on a long
flight.
The lawyer is thinking that seniors are so dumb that he could get one
over on them easy.
So the lawyer asks if the senior would like to play a fun game.
The senior is tired and just wants to take a nap, so he politely
declines and tries to catch a few winks.
The lawyer persists saying that the game is a lot of fun. I
ask you a question, and if you don't know the answer, you pay me only
$5. Then you ask me one, and if I don't know the answer, I
will pay you $500, he says.
This catches the senior's attention and to keep the lawyer quiet, he
agrees to play the game.
The lawyer asks the first question. 'What's the distance from
the Earth to the Moon?'
The senior doesn't say a word, but reaches into his pocket, pulls out a
five-dollar bill, and hands it to the lawyer.
Now it's the senior's turn. He asks the lawyer, 'What goes up
a hill with three legs, and comes down with four?'
The lawyer uses his laptop and searches all references he could find on
the Net.
He sends e-mails to all the smart friends he knows; all to no
avail. After an hour of searching, he finally gives up.
He wakes the senior and hands him $500. The senior pockets
the $500 and goes right back to sleep.
The lawyer is going nuts not knowing the answer. He wakes the
senior up and asks, 'Well, so what goes up a hill with three legs and
comes down with four?'
The senior reaches into his pocket, hands the lawyer $5 and goes back
to sleep.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
BLACKENED CHICKEN TENDERS
Servings 4
Quick, spicy, and always a hit - a full-bodied sauce provides the
perfect harmony to well-seasoned chicken tenders. Serve over pasta or
rice for an entrée, or serve the tenders alone as an appetizer with the
sauce on the side.
Ingredients
2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon light brown sugar
1 teaspoon pepper
1/2 teaspoon salt
1 1/2 pounds boneless, skinless chicken breasts, cut into strips
1 tablespoon olive oil
1 green bell pepper, cored and chopped
1 red bell pepper, cored and chopped
1 cup chopped red onion
1 can (5-ounces) evaporated skim milk
1/4 cup chopped green onions
Instructions
1. In large resealable plastic bag, combine paprika, chili powder,
brown sugar, pepper, and salt. Add chicken and shake to coat.
2. In large nonstick skillet coated with nonstick cooking spray, heat
oil over medium heat and sautê chicken until browned and done, about
5–7 minutes. Remove chicken and set aside.
3. To same skillet add green pepper, red pepper, and onion. Cook over
medium heat 5 minutes or until tender, scraping bits from bottom of pan.
4. Add milk, stirring for one minute or until heated and bubbly. Serve
chicken with sauce and sprinkle with green onions, if desired.
Nutritional information per serving: Calories 299; Calories from fat
19%; Fat 6 g; Saturated Fat 1 g; Cholesterol 100 mg; Sodium
472 mg; Carbohydrate 16 g; Dietary Fiber 4 g; Sugars 10 g; Protein 44 g.
Diabetic Exchanges: 1 carbohydrate; 6 very lean meat.
Source: Holly Cleg
FARMHOUSE CABBAGE SLAW
3/4 cup mayonnaise or salad dressing
3 tbsp lemon juice
1 tbsp sugar
1 tbsp milk
1/2 tsp ground ginger
1/4 tsp salt
1 medium apple, diced
1 small onion, chopped
4 cups shredded cabbage, about 1 lb.
3/4 cup raisins
1.2 cup chopped celery
1/2 cup chopped walnuts
In a largar bowl using a wire whisk, beat together the first six
ingredients. And the apple, onion, cabbage, raisins, and
celery. Toss until well coated. Cover and
refrigerate at least two hours to blend the flavors. Stir
occasionally. Garnish with the walnuts.
Makes about 6 cups or 6 servings.
Source: Farm Journals Best Vegetables
SWISS STEAK DELUXE
2 lbs round steak
2 Tbsp cooking oil
1 tsp salt
½ tsp pepper
1 - 10 oz can tomato soup
1 - 10 oz can of water
8 to 12 small potatoes
8 to 12 small onions
8 to 12 carrots
Cut steak into serving size pieces. Brown in cooking oil. Sprinkle with
salt and pepper. Transfer to large casserole or small roaster.
Stir soup and water together. Pour over meat.
Clean vegetables and add to sauce. Cover. Bake in 350F oven for 1
& ½ hours until meat and potatoes are tender.
Serves 5 - 6
LEMON SOUR CREAM MUFFINS
1 1/2 c flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup margarine
1 egg
3/4 cup sour cream
1/4 cup milk
2 Tbsp lemon juice
2 Tbsp sugar
2 tsp. grated lemon peel
Heat oven to 400.
Mix flour, soda and baking powder in large bowl. Cut in margarine till
mixture resembles coarse crumbs. Make a well in center of mixture. Beat
egg in small bowl, add sour cream, milk, lemon juice, sugar and lemon
peel. Add to flour mixture, mixing just until moistened. Spoon into
muffin pan 2/3 full. Bake 15 minutes or until lightly browned.
BROCCOLI & CHEDDAR SALAD WITH CREAMY
GARLIC DRESSING
1 Tbsp canola oil
2 cups diced red onion
2 bunches broccoli
1 & ½ cups grated cheddar cheese
1 cup grated carrot
1 cup golden raisins
3/4 cup Roasted Garlic & Bacon salad dressing (recipe follows)
1 Tbsp white wine vinegar
7 slices fully cooked bacon, crumbled
Heat oil in a skillet over medium-high heat. Saute onion until tender
and carmelized, about 4 minutes. Let cool.
Cut broccoli into small florets, (about 6 cups). Combine broccoli,
cooled red onion, cheese, carrot, raisins, dressing and vinegar.
Mix well, season to taste with salt and pepper and garnish with bacon.
Roasted Garlic & Bacon Salad Dressing
8 slices bacon, chopped
2 garlic cloves, minced
2 cup mayonnaise or salad dressing
1 cup milk
1/8 tsp. pepper
2 Tbsp. Parmesan cheese
dash cayenne (optional)
Cook bacon until crisp. Drain; reserve 1 tablespoon of the bacon
drippings.
Heat the reserved bacon drippings, bacon and garlic over low heat 1
minute. Stir in mayonnaise or salad dressing and milk. Continue
cooking, stirring frequently, until heated through.
Remove from heat. Add pepper, Parmesan cheese, and cayenne, if desired.
EASY CHEESY BREADSTICKS
1 pkg. dry yeast
1 cup warm water
1 Tbs. sugar
3 cups all-purpose flour
1 tsp. salt
1/8 cup olive oil
Parmesan cheese, grated
In a large mixing bowl, combine 1 cup warm water with 1 tablespoon
sugar. Sprinkle 1 package dry yeast and stir until dissolved. Place in
a warm place for 5 minutes to activate the yeast. Place the yeast in a
food processor and add 3 cups all-purpose flour, 1 teaspoon salt and
1/8 cup olive oil and mix. Process until mixed. Place in a greased bowl
and cover until it doubles in size.
Place dough on a floured surface and knead until smooth and elastic.
Roll into a long, thick roll. Cut into 1 to 2-inch pieces. Each one of
these pieces will form a bread stick. Roll each piece into a long thin
finger and brush with a little olive oil. Place on a greased baking
sheet and top each with Parmesan cheese. Bake in a preheated 450-degree
oven for 7 to 8 minutes or until golden brown.
Serve bread sticks with balsamic vinegar, olive oil and cracked black
pepper.
BAKED POTATO FANS
4 medium potatoes
1 tsp. salt
3 Tbsp. melted butter or margarine
3 Tbsp. herbs (dried or fresh - parsley, chives, thyme or sage or any
of your favorites)
4 Tbsp. grated Cheddar cheese
1 1/2 Tbsp. Parmesan cheese
Scrub and rinse potatoes and if the skins are tough peel them.
Cut potatoes into thin slices but not all the way through.
Put potatoes in a baking dish and fan them slightly. Sprinkle with salt
and sprinkle melted butter over them. Finish off by sprinkling them
with the herbs.
Bake potatoes at 425 degrees for 50 minutes. Remove from oven.
Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until
they are lightly browned and cheeses are melted, and potatoes are soft
inside, using a fork to test.
STRAWBERRY CRISP
1 c Uncooked Oatmeal
1 c All purpose Flour
1 c Brown Sugar
1/4 c Chopped Walnuts
1/2 c Butter or margarine
1/2 c Sugar
3 c Sliced fresh or frozen Strawberries
Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or
margarine until crumbly. In another bowl, mix strawberries and white
sugar together. Grease an 8" square pan. Spread half the crumb mixture
on bottom. Cover with strawberries. Spread remaining crumb mixture over
top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with
whipped cream or topping.
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if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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