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A
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Recipes
September 26, 2010
Always
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Good morning and welcome to your Sunday
edition of A to Z
Recipes Newsletter. 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! My family decided to make the Las Vegas Bling
a road trip so we will not return until next month.
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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My Resume
~Shared by Jim D., WA
1. My first job was working in an Orange Juice factory, but I got
canned. Couldn't concentrate.
2. Then I worked in the woods as a Lumberjack, but just couldn't hack
it, so they gave me the axe.
3. After that, I tried being a Tailor, but wasn't suited for it --
mainly because it was a sew-sew job.
4. Next, I tried working in a Muffler Factory, but that was too
exhausting.
5. Then, tried being a Chef--figured it would add a little spice to my
life, but just didn't have the thyme.
6. Next, I attempted being a Deli Worker, but any way I sliced it...
couldn't cut the mustard.
7. My best job was a Musician, but eventually found I wasn't
noteworthy.
8. I studied a long time to become a Doctor, but didn't have any
patience.
9. Next, was a job in a Shoe Factory. Tried hard but just didn't fit
in.
10. I became a Professional Fisherman, but discovered I couldn't live
on my net income.
11. Managed to get a good job working for a Pool Maintenance Company,
but the work was just too draining.
12. So then I got a job in a Workout Center, but they said I wasn't fit
for the job.
13. After many years of trying to find steady work, I finally got a job
as a Historian - until I realized there was no future in it.
14. My last job was working in Starbucks, but had to quit because it
was the same old grind.
15. SO, I TRIED Retirement AND FOUND I'M PERFECT FOR THE JOB!
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:
CHINESE CHICKEN WINGS
6 lbs. chicken wings
3/4 c. soy sauce
3/4 c. white sugar
1 tsp. garlic powder
Cut tips and most of skin off chicken wings. Marinate overnight. Spread
in a shalow pan. Pour all of the liquid over them. Bake 1 hour at 350
degrees.
Source: Celebrating 10 Years of Excellence (Marlborough Elementary
School)
PITTSBURGH POTATOES
Ingredients:
4 cups diced potato
1/4 cup chopped onion
1 teaspoon salt
2 tablespoons chopped pimiento, drained
4 tablespoons butter, melted, divided
3 tablespoons flour
2 cups milk
8 ounces shredded American process cheese
salt and pepper, to taste
1/2 cup soft breadcrumbs
Preparation:
Cook first 3 ingredients in boiling water to cover in a saucepan 15
minutes; drain and add pimiento . Combine 3 tablespoons of butter with
3 tablespoons flour in a saucepan over low heat, stirring until smooth
and bubbly. Gradually add milk, then stir in cheese. Continue cooking
and stirring until thickened and smooth. Taste and add salt and pepper,
if needed. Pour cheese sauce over potato mixture; spoon into a 2-quart
baking dish. Toss bread crumbs with remaining 1 tablespoon butter;
sprinkle over casserole. Bake at 350° for 20 to 30 minutes.
Makes 6 servings.
Source: Diana Rattray, About.com
CHICKEN FRIED BROWN RICE
1 cup uncooked brown rice
2 1/2 cups water
2 tbsp. vegetable oil, divided
8 ounces boneless skinless chicken breast, sliced into strips
1 cup chopped red bell pepper
1/2 cup chopped green onion
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
1 cup frozen, thawed green peas
Combine rice and water in a medium saucepan. Bring to a boil over
medium high heat, stirring frequently. Reduce heat to low. Cover the
pan and simmer rice 45 minutes until tender. Heat 1 tbsp. oil in a
large skillet over medium heat. Add chicken, red pepper and green
onions. Cook 5 minutes until chicken is cooked through, stirring
frequently. Remove the pan from the heat. Heat the remaining 1 tbsp.
oil in a separate skillet over medium high heat. Add cooked brown rice
and cook, stirring, 1 minute. Stir in soy sauce, vinegar and peas. Cook
1 minute. Stir in the chicken mixture and heat through. Divide between
plates and serve.
Serves 4.
LOADED OATMEAL COOKIES
1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 tsp vanilla
1/2 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 cup quick-cooking oats
1/2 cup semisweet chocolate chips
1/4 cup flaked coconut
1/4 cup chopped pecans
In a small mixing bowl, cream the butter and both of the
sugars. Beat in the egg and the vanilla. Combine
the flour, baking powder, baking soda, salt, and the
cinnamon. Gradually stir into the creamed mixture.
Stir in the oats, chocolate chips, coconut, and the pecans.
Drop by rounded teaspoonfuls 2 inches apart onto an ungreased baking
sheet. Bake at 350 F for 13 to 15 minutes or until lightly
browned. Immediately remove the cookies to a wire rack to
cool completely. Makes 1 dozen
Source: Taste Of Home
SMOKEY MOUNTAIN CHICKEN
4 skinless, boneless chicken breasts
ground black pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian-style seasoning
1 (18 ounce) bottle barbecue sauce
4 slices ham
4 slices Monterey Jack cheese
1/8 cup chopped green onion for topping
1/4 cup chopped tomatoes, for garnish
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place chicken breasts in a lightly greased 9x13 inch baking dish.
Season with pepper, garlic powder and Italian seasoning to taste. Bake
seasoned chicken in the preheated oven for 20 to 30 minutes or until
cooked through and juices run clear.
3 When chicken is done, remove from oven and pour on barbecue sauce.
Layer each breast with slice of ham, then slice of cheese. Return to
oven and continue to bake for 5 minutes or until cheese has melted.
Remove from oven and top with chopped green onions and tomatoes.
BAYOU GUMBO
3 tablespoons Pillsbury Best All Purpose Flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12 ounce) package frozen shelled deveined cooked
medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water
In small saucepan, combine flour and oil; mix well. Cook, stirring
constantly, over medium-high heat for 5 minutes.
Reduce heat to medium; cook, stirring constantly, about 10 minutes or
until mixture turns reddish brown.
Place flour-oil mixture in 3 1/2- to 4-quart crock pot. Stir in all
remaining ingredients except shrimp, rice and water. Cover; cook on LOW
setting for 7 to 9 hours.
When ready to serve, cook rice in water as directed on package.
Meanwhile, add shrimp to gumbo mixture in crock pot; mix well. Cover;
cook on LOW setting for additional 20 minutes.
Serve gumbo over rice.
Makes 6 servings.
Source: Pillsbury's Recipes
SOUR CREAM LEMON POUND CAKE
Cooking spray
3 tablespoons dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or stick margarine, softened
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 large eggs
1 1/2 tablespoons grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8-ounce) carton low-fat sour cream
1 cup powdered sugar
Preheat oven to 350F.
Coat a 10-inch tube pan with cooking spray, and dust with the
breadcrumbs.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking soda, and salt in a bowl; stir well with a whisk.
Beat the butter in a large bowl at medium speed of a mixer until light
and fluffy. Gradually add the granulated sugar and lemon extract,
beating until well-blended. Add eggs, 1 at a time, beating well after
each addition. Add grated lemon rind and 2 tablespoons lemon juice;
beat 30 seconds. Add flour mixture to sugar mixture alternately with
sour cream, beating at low speed, beginning and ending with flour
mixture.
Spoon batter into prepared pan. Bake at 350F for 1 hour and 10 minutes
or until a wooden pick inserted in center comes out clean. Cool in pan
10 minutes on a wire rack; remove from pan. Cool completely on wire
rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle
glaze over top of cake.
Yield: 18 servings.
CALORIES 323 (29% from fat); FAT 10.4g (sat 6g,mono 3g,poly 0.6g); IRON
1.3mg; CHOLESTEROL 62mg; CALCIUM 27mg; CARBOHYDRATE 53.4g; SODIUM
172mg; PROTEIN 4g; FIBER 0.7g
CHICKEN DIVAN
Ingredients:
2 (10-ounce) packages frozen broccoli, chopped
6 cup shredded chicken, cooked
2 (10 3/4 -ounce) cans condensed cream of mushroom
soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp cheddar cheese
1 tablespoon fresh lemon juice
1 teaspoon curry powder
salt and pepper, to taste
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup soft bread crumbs
2 tablespoon butter, melted
Directions:
Preheat oven to 350 degrees.
Remove the outer wrappers from the boxes of broccoli. Open
one end of each box. Microwave on full power for 2 minutes,
until thawed. Drain the broccoli and put into a casserole
dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar
cheese, lemon juice, curry powder, salt and pepper to taste, and
wine. Whisk together to make a sauce. Pour the
sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11x7-inch casserole dish or two 9-inch square
disposable aluminum foil pans that have been sprayed with vegetable oil
cooking spray. Pat down evenly and smooth with a
spatula. Combine the Parmesan cheese, bread crumbs and butter
and sprinkle over the top.
Bake for about 30-45 minutes.
Cook’s Note: Try topping with cheddar or gruyere cheese.
Servings: 6-8 servings
Source: Paula Deen and Friends by Paula Deen
SOUR CREAM MASHED POTATOES
2 lbs. red potatoes, quartered
1 cup (8 oz.) sour cream
2 Tbs. minced fresh parsley
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1. Place potatoes in a large saucepan and cover with water. Bring to a
boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
2. Drain and transfer to a large bowl. Add the remaining ingredients;
beat until blended.
Yield: 5 servings.
Source: Taste of Home Holiday Recipes 2008 - 320 Christmas Classics
CHICKEN CREOLE WITH CHILE CREAM SAUCE
Prep/Cook: 20 minutes
Serves: 4
Ingredients:
4 skinless, boneless chicken breasts
2 teaspoon Creole or Cajun seasoning
1 tablespoon olive oil
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup (Regular
or 98% Fat Free)
1/2 cup water
1 cans (4 oz.) chopped green Chiles
1 teaspoon lime juice
1/4 cup sour cream
Hot cooked regular long-grain white rice
Directions:
Season chicken with Creole seasoning. Heat oil in skillet. Add chicken
and cook until browned. Add soup, water, Chiles and lime juice. Heat to
a boil. Cook over low heat 5 min. Or until done. Stir in sour cream and
heat through. Serve over rice.
Source: Campbell's Kitchen
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