|
12-02-2002
|
Maggie Blackwell
|
Dec 02, 2002 06:48 PST
|
^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^
WELCOME TO 'A TO Z RECIPES'
This FREE Ezine is a gift from me to you.
Want to say "thanks"? This is the ONLY way:
Please rate this Ezine at the Cumuli Ezine Finder.
Your daily vote is all I ask!
http://www.cumuli.com/ezines/ra20729.rate
<a href="http://www.cumuli.com/ezines/ra20729.rate">
AOL Users Click Here</a>
(You might want to LEAVE that rating of 10, perhaps?)
Recommend A to Z Recipes to a friend!
http://www.cumuli.com/ezines/atozre.ezine
<a href="http://www.cumuli.com/ezines/atozre.ezine">
AOL Users Click Here</a>
Check out other newsletters and ezines here:
http://www.subscriptionrocket.com/cgi-bin/r.cgi?r=1670
^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^
~*~ SHOPPING LINKS ~*~
Cookbooks make a wonderful Christmas gift. From
the allrecipes.com site comes a special deal. NEW!
Allrecipes' Cookbooks! Use this handy link to order:
http://www.qksrv.net/click-1219304-5837995
Your order helps support A to Z Recipes. Thanks.
Bath-and-Body.com
Wonderful gift sets, homemade soaps, lotions, etc.,
perfect for Christmas giving!
Your order helps support A to Z Recipes. Thanks.
http://www.qksrv.net/click-1219304-5346491
Join eBay now! A great way to save money on items
you want and support A to Z Recipes.
Click here for eBay.
http://adfarm.mediaplex.com/ad/ck/711-1751-2978-3?loc=http://pages.ebay.com
CoffeeAM.com is the largest online Gourmet Coffee & Tea Site.
Free Shipping on orders over $40!
Use Coupon Code FREEDEAL at checkout.*
For a Limited Time Only -Get a Free Sample (one-half pound!) of
Gourmet Coffee with any order!
http://www.qksrv.net/click-1219304-5463405
If you want to help the Mags because she sends some recipes
your way, here's a way to do it with NO cost to you! Sign up!
I found a Dell laptop Notebook computer for UNDER $200 here!
New members search FREE for 30 days! Click here for Bargain.com!
http://www.qksrv.net/click-1219304-9837867
Heavenly Treasures
CLICK HERE FOR FINE JEWELRY UP TO 60% OFF
http://www.qksrv.net/click-1219304-9915719
Walter Drake
Clearance SAVE up to 70%!
Plus take $5 off orders $40+ through 12/10/02!
http://www.wdrake.com/shop/list.cfm?bug=c&id=700&sc=ub1264e
The Home Marketplace
http://www.thehomemarketplace.com/index.cfm?id=700&sc=um1027a
IN THIS ISSUE:
MAGGIE'S WORLD – Back to “normal” here
RAMBLINGS – Kids In The Fifties
HAVE SOMETHING TO SAY? – Gloria requests a prayer…
DID YOU KNOW ? - Poaching foods
BIRTHDAY BABIES
READER REQUESTS – Tarts, any one?
CRAZY CORNER – Collective grins
TODAY'S MENU – Dinner for two from Larry, Ontario, Canada
YOUR FAVORITES – A delicious DOZEN for you today
HEART HEALTHY – Pineapple Rice
COOKING FOR TWO – Marinated Flank Steak
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
Hello every one. I have a hectic schedule today so this will
be short (and sweet). My kids are back in school after a week-
long Thanksgiving break. They spent some of it with their
paternal grandmother and uncle in Galveston. Since I had to
work long shifts most of their time home, it worked out really
well for everyone. Angie was elated to be back home again.
Her social life was severely hampered by a term called “long
distance charges”. Oh, to be a teen again (never!). Trey
admitted he would have enjoyed staying longer as his uncle has
all the newest video games. Don’t tell THEM but I actually did
miss them while they were gone.
This coming week's theme is: "Favorite Pie Recipes ".
Your recipes should be sent in no later than Friday for me
to get them posted in time. As always, please provide
your name and location in your email. You may send in
as many recipes in an email as your little heart desires.
I appreciate recipes that are neat, contain no special
or filler characters (ie: "<<<<" and "-----") and not
be from someone else's copyrighted collection. Use the
weekly theme as the "subject" of your email. All of
these things make my job easier and the newsletters
better.
Send your submissions (and ALL recipes) to:
a2zre-@fastmail.fm
Theme recipes should have "Subject": Pie Recipes
Did you vote?
http://www.cumuli.com/ezines/ra20729.rate
Thanks!
~*~ RAMBLINGS ~*~
Larry, Ontario, Canada...
KIDS IN THE FIFTIES
Were you a kid in the Fifties or earlier?
Everybody makes fun of our childhood! Comedians joke. Grandkids snicker.
Twenty-something's shudder and say "Eeeew!" But was our childhood really
all that bad? Judge for yourself:
In 1953 The US population was less than 150 million... Yet you knew more
people then, and knew them better... And that was good.
The average annual salary was under $3,000...
Yet our parents could put some of it away for a rainy day and sill live
a decent life... And that was good.
A loaf of bread cost about 15 cents... But it was safe for a
five-year-old to skate to the store and buy one... And that was good.
Prime-time meant I Love Lucy, Ozzie and Harriet, Gunsmoke and Lassie...
So nobody ever heard of ratings or filters... And that was good.
We didn't have air-conditioning... So the windows stayed up and half a
dozen mothers ran outside when you fell off your bike... And that was
good.
Your teacher was either Miss Matthews or Mrs. Logan or Mr. Adkins...But
not Ms Becky or Mr. Dan... And that was good.
The only hazardous material you knew about...Was a patch of grassburrs
around the light pole at the corner... And that was good.
You loved to climb into a fresh bed... Because sheets were dried on the
clothesline... And that was good.
People generally lived in the same hometown with their relatives... So
"child care" meant grandparents or aunts and uncles... And that was
good.
Parents were respected and their rules were law.... Children did not
talk back..... and that was good.
TV was in black-and-white... But all outdoors was in glorious
color....And that was certainly good.
Your Dad knew how to adjust everybody's carburetor... And the Dad next
door knew how to adjust all the TV knobs... And that was very good.
Your grandma grew snap beans in the back yard...And chickens behind the
garage... And that was definitely good.
And just when you were about to do something really bad... Chances were
you'd run into your Dad's high school coach... Or the nosy old lady from
up the street... Or your little sister's piano teacher... Or somebody
from Church... ALL of whom knew your parents' phone number...And YOUR
first name...And even THAT was good!
REMEMBER....
Forward this on to someone who can still remember Nancy Drew, The Hardy
Boys, Laurel &Hardy, Abbott &Costello, Sky King, Little Lulu comics,
Brenda Starr, Howdy Doody and The Peanut Gallery, The Lone Ranger, The
Shadow Knows, Nellie Belle, Roy and Dale, Trigger and Buttermilk as well
as the sound of a real mower on Saturday morning, and summers filled
with bike rides, playing in cowboy land, playing hide and seek and
kick-the-can and Simon Says, baseball games, amateur shows at the local
theater before the Saturday matinee, bowling and visits to the
pool...and eating Kool-Aid powder with sugar, and wax lips and Bubble
gum cigars Didn't that feel good, just to go back and say, Yeah, I
remember that!
And was it really that long ago ?
If you were too young to remember, please accept our sympathy, for it
WAS a great time!!
~*~ HAVE SOMETHING TO SAY? ~*~
Within reason (of course) this section is for you to "vent"
and tell the rest of the membership how you feel. I will post
just about anything that is NOT unkind to the group.
“HI Maggie ,
Can I ask you for a great big favor ?? My daughter in law is going
in for a hysterectomy tomorrow and just hope they don't find any cancer
and that everything will go well for her . I know prayers are so
important and I've prayed for everyone and now I'm asking for some for
her , plus I could have a few too .. I'll be taking care of the girls
and doing some crafts to keep me busy and cooking , my gosh I wonder if
I forgot how to ........ ha ha ha Love your site of course and look
forward to it each day . I have copied and paste many of the recipes .
Thanks for being there .......... Your Canadian friend forever and
ever Gloria”
Gloria, I hope all goes well for your DIL. Our a2z family is famous for
joining together during a time of need. I know they will spend a few
moments in prayer for your family.
~Mags~
~*~ DID YOU KNOW ? ~*~
Poaching foods
To cook food gently in liquid just below the boiling point when the
liquid's surface is beginning to show some quivering movement. The
amount and temperature of the liquid used depends on the food being
poached. Meats and poultry are usually simmered in stock, fish in
court-bouillon and eggs in lightly salted water, often with a little
vinegar added. Fruit is often poached in a light sugar syrup. Poaching
produces a delicate flavor in foods, while imparting some of the
liquid's flavor to the ingredient being poached.
~*~ BIRTHDAY BABIES ~*~
Admit it or not...everyone was born.
Let us share your special day with you!
Send me your name, month/day of birth, your location and what type
of recipe you want the Mags to whip up for you. Email it to:
maggiebl-@hotmail.com
(PLEASE use "Birthday" as subject.)
~*~ READER REQUESTS ~*~
"Hi Maggie,
Have been thinking about this and then the proverbial light bulb went on
-- ask Maggie for help.
We are having a small gathering here on December 14 and I am really
trying to take the easy way out this time --
I bought some baked phyllo tartlets and am looking for some appetizer
ideas of filling. I have already thought of ham, egg, tuna shrimp
salad - but would like something with a little pizzazzzzzzz and
preferably something that I could fill at least 2 hours prior to
serving. Do you think this animal exists?
Just asking -- maybe someone has some idea. My favorite way to
entertain is to have everything done way ahead of time so I can enjoy
The Party as well as everyone else.
Do hope you had a lovely day yesterday . You should feel very pleased
with yourself for giving someone else the day off while you worked.
That's our Mags!
Smiles,
Rosemarie in Kansas City"
Brie Tart
Serves: 6
Ingredients:
2 tablespoons whipping cream
1/2 pound brie cheese
2 eggs
1 teaspoon ground ginger
1 teaspoon powdered sugar
1/2 teaspoon ground turmeric
1/8 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 pie shell (or the tartlets you have on hand)
Preparation:
Make the PIE DOUGH, roll out and place in an 8 inch pie pan; bake in a
pre-heated 425 degree oven for 10 minutes. Remove all the rind from the
Brie; cube. In a double boiler, slowly melt Brie. Add the rest of the
ingredients, stirring frequently. Pour the cheese mixture into the pie
shell and bake at 375 degrees for 30 minutes, or until lightly browned.
Serve hot or cold.
Nutritional Information:
176 Calories (kcal); 11g Total Fat; (58% calories from fat); 4g Protein;
15g Carbohydrate; 69mg Cholesterol; 259mg Sodium
Onion Cream Tartlets
Serves 12
1/2 cup unsalted butter
1/2 cup red onion
1/2 cup white onion
1/3 pound pearl onions
2 teaspoons shallot
3 teaspoons scallions
3 teaspoons garlic
1/2 cup dry white wine
1/2 cup whipping cream
1/4 cup parmesan cheese
2 teaspoons chives
1/4 teaspoon salt
1/4 teaspoon fresh ground white pepper
24 tartlets
Melt butter in a heavy skillet, over a medium flame add all onions,
shallots, scallions, and garlic heat and stir for 15 minutes, until
softened add wine, increase heat, and reduce until only 2 tablespoons
liquid remain add cream, heat and stir to reduce until thickened remove
from heat, stir in parmesan cheese and chives season with salt and
pepper to taste divide onion mixture evenly among tartlet shells bake @
375 degrees for 10-12 minutes brown slightly under a broiler or with a
torch cool slightly before serving serve warm
Sausage Cups
1 pound ground sausage cooked & crumbled
1/4 cup margarine
1/2 cup green onion chopped fine
1 cup mushroom chopped
1/2 cup olives chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
1 quart heavy whipping cream
1/2 cup parmesan cheese
24 each phyllo tarts, or tart shells
Melt margarine and cook onion until soft. Add mushrooms, olives, salt
and pepper. Sprinkle with flour, stirring constantly. Pour in cream and
bring to a boil. Add sausage. Reduce heat and simmer till thick.
Pre-bake shells if they need to be. Fill dough cups with mixture, and
sprinkle with parmesan cheese.
Bake at 350 for 10 minutes or till cheese is melted.
Send your requests or replies to a request to:
a2zre-@fastmail.fm
(PLEASE use "Recipe Request" as subject.)
~*~ CRAZY CORNER ~*~
Welcome to the crazy corner of the world (mine, any way).
I'll give you the usual warning: "This section may be hazardous
to your sanity. It also may contain some graphic language.
Brief nudity." OK, I lied about the nudity...
Larry, Ontario, Canada…
A woman who called up the fire department and said, "Look,
I've just had a new rock garden built and I've just planted
some new roses, and.."
The fireman said, "Where's the fire?"
She said, "I've just spent a lot of money having my lawn
mowed and my hedges clipped. Some of my new plants are
very expensive..."
He said, "Look, lady, you don't want the fire department,
you want a flower shop."
She said, "No, I don't. The house next door is on fire, and
I don't want you clumsy fireman stomping all over my garden
when you come over."
Jessica, Corfu, Greece…
CHRISTMAS CAROLS FOR THE PSYCHIATRICALLY CHALLENGED
Schizophrenia --- Do You Hear What I Hear?
Multiple Personality Disorder --- We Three Queens
Disoriented Are
Dementia --- I Think I'll be Home for Christmas
Narcissistic --- Hark the Herald Angles Sing About Me
Manic --- Deck the Halls and Walls and House and Lawn
and Streets and Stores and Office and Town and Cars and
Busses and Trucks and trees and Fire Hydrants and......
Paranoid --- Santa Claus is Coming to Get me
Borderline Personality Disorder --- Thoughts of
Roasting on an Open Fire
Personality Disorder --- You Better Watch Out, I'm
Gonna Cry, I'm Gonna Pout, Maybe I'll tell You Why
Obsessive Compulsive Disorder ---Jingle Bells, jingle
Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle
Bells, Jingle Bells, Jingle Bells, Jingle Bells...
Rosemarie, KC, MO…
NICKNAMES
If Laura, Suzanne, Debra and Rose go out for lunch, they will call each
other Laura, Suzanne, Debra and Rose.
But if Mike, Charlie, Bob and John go out for a night, they will
affectionately refer to each other as Fat Boy, Godzilla, Peanut-Head and
Useless.
EATING OUT
When the bill arrives, Mike, Charlie, Bob and John will each throw in
$20, even though it's only for $22.50. None of them will have anything
smaller, and none will actually admit they want change back.
When the girls get their bill, out come the pocket calculators.
MONEY
A man will pay $2 for a $1 item he wants.
A woman will pay $1 for a $2 item that she doesn't want.
BATHROOMS
A man has five items in his bathroom: a toothbrush, shaving cream,
razor, a bar of soap, and a towel from the Holiday Inn.
The average number of items in the typical woman's bathroom is 337. A
man would not be able to identify most of these items.
ARGUMENTS
A woman has the last word in any argument.
Anything a man says after that is the beginning of a new argument.
CATS
Women love cats.
Men say they love cats, but when women aren't looking, men kick cats.
FUTURE
A woman worries about the future until she gets a husband. A man never
worries about the future until he gets a wife.
SUCCESS
A successful man is one who makes more money than his wife can spend.
A successful woman is one who can find such a man.
MARRIAGE
A woman marries a man expecting he will change, but he doesn't.
A man marries a woman expecting that she won't change and she does.
DRESSING UP
A woman will dress up to go shopping, water the plants, empty the
garbage, answer the phone, read a book, get the mail.
A man will dress up for weddings, funerals.
NATURAL
Men wake up as good-looking as they went to bed.
Women somehow deteriorate during the night.
OFFSPRING
Ah, children. A woman knows all about her children. She knows about
dentist
appointments and romances, best friends and favorite foods and secret
fears and hopes and dreams.
A man is vaguely aware of some short people living in the house.
Thought for the Day:
Any married man should forget his mistakes. There's no use in two people
remembering the same things.
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ TODAY'S MENU ~*~
Larry has sent us a wonderful dinner for two. I could do just
about all of this and love it. Now, the question is…which of
my 2 youngest kids doesn’t eat??? Enjoy!
OUR MENU:
CRISP SKINNED SALMON
SQUASH SOUP WITH SAUTÉED CHANTERELLES
ROASTED VENISON AND CRANBERRY SAGE PUDDING
WITH SHALLOT-JUNIPER JUS
SALAD WITH CREAMY BRIE
CARAMELIZED PEACH TART WITH RIESLING SABAYON
^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^
CRISP SKINNED SALMON
1 cup brown sugar
1/2 cup water
1/2 cup white vinegar
2 cloves garlic, peeled
but left whole
1 teaspoon grated lime
zest
1/2 cup light soy sauce
6 3-ounce salmon fillets
12 pieces pickled ginger
6 thin stalks lemongrass
OR 6 wooden skewers
2 tablespoons vegetable
oil
2 tablespoons sesame
oil
6 cups shredded Savoy
cabbage
1/2 teaspoon chili flakes
1/3 cup raisins
2 tablespoons hoisin
sauce
2 tablespoons balsamic
vinegar
beet greens or baby lettuce
In a medium pot, combine brown sugar,
water, vinegar, garlic, lime zest and soy
sauce. Bring to boil on high heat. Re-
duce heat to medium and simmer for
10 to 12 minutes or until syrupy. There
will be about 1/2 cup left. Allow to cool.
Cut each salmon fillet into 4 thin slices
to the skin, but not through the skin.
Place a piece of ginger between each
slice. Sandwich together. Trim lemon-
grass to a point at one end and spear
through the slices to hold them together.
Combine 1 tablespoon vegetable oil and
1 teaspoon sesame oil in skillet on medium
heat. Reserve remaining oil to cook salmon.
Add cabbage and cause about 2 minutes or
until wilted. Stir in chili flakes and raisins
and cook another 2 minutes, stirring.
Stir in hoisin sauce and balsamic vinegar.
Cook one minute longer. Reheat when
needed.
Heat remaining vegetable oil and sesame
oil in skillet on high heat. Cook salmon
skin side down until skin is crisp, about
1 1/2 minutes. Turn over and cook flesh
side down or another minute or until sal-
mon is slightly pink in center.
To serve place cabbage on each serving
plate. Top with salmon skewer and driz-
zle soy syrup over plate. Scatter beet
greens.
SQUASH SOUP
WITH SAUTÉED CHANTERELLES
1 tablespoon vegetable
oil
1/2 cup chopped onion
3 tablespoon chopped
shallots
1 leek, white part only,
chopped
1 teaspoon chopped garlic
1 cup peeled and chopped
potato
4 cups vegetable stock,
or water
4 cups chopped squash*
1/2 cup whipping cream
salt and freshly ground
pepper, to taste
Garnish:
1 tablespoon olive oil
1/2 pound chanterelle
mushrooms, trimmed
and cleaned**
3 tablespoons chopped
shallots
1/2 green apple, peeled,
cored and cut into
1/2-inch dice
2 tablespoons butter
2 tablespoons chopped
fresh chives
3 ounces ground pancetta
or bacon, sautéed until
crisp
small sprigs chervil or pars-
ley
* Acorn, buttercup, Hubbard or butternut
may be used
**If chanterelles are not available, you may
use oyster mushrooms
In a pot on high heat, add vegetable oil.
Add onions and sauté 2 minutes or until
softened. Stir in shallots, leek and garlic.
Stir together for another 2 minutes. Add
potatoes, stock and squash. Bring to boil,
reduce heat and simmer, covered, for 25
minutes or until vegetables are soft.
Puree in food processor or blender until
smooth. For an extra smooth texture,
strain soup through a strainer using the
back of a ladle to force the soup through.
Return to heat, add whipping cream and
bring soup to boil. Add slat and pepper as
needed. If soup is too thick, thin with
little extra stock.
To make garnish, heat olive oil in skillet;
stir in chanterelles, shallots and green
apple. Sauté until all liquid from chant-
erelles evaporates and the mushrooms
are cooked, about 3 minutes. Stir in
butter and chives and remove from heat.
To serve, pour soup into six soup plates.
Divide garnish among the plates. Sprinkle
with pancetta and top with sprig of chervil.
ROAST VENISON LOIN
AND CRANBERRY SAGE PUDDING,
WITH SHALLOT-JUNIPER JUS
Cranberry Sage Pudding:
2 eggs
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped
fresh sage
1.2 cup fresh cranberries
3 cups stale brioche or
egg bread cut into
1/2-inch cubes
Preheat oven to 350 degrees. Whisk eggs
and cream together with salt, pepper and
sage. Stir in cranberries and pour over
bread cubes; let soak for 10 minutes and
spoon into six oiled muffin tins.
Place muffin tins in large roasting pan.
Pour hot water halfway up the sides of
pan. Place in middle of oven and bake
for 35 to 40 minutes or until puddings
are set up and top is brown.
Shallot-Juniper Jus:
6 shallots
2 cups beef stock
1 teaspoon juniper berries,
or gin
Preheat oven to 450 degrees. Cut tops
off shallots and peel. Place in foil and
drizzle with 1 tablespoon oil. Bring
edges of foil up around the sides of
shallots but leave top open. Bake for
30 minutes or until soft. Let cool
slightly and press out of skins. cut
in half if large.
Place stock and juniper berries (or gin)
in pot on medium heat. Add shallots
and bring to boil. Simmer for about
15 to 25 minutes or until stock is re-
duced to 1 cup. Check seasoning,
adding salt and pepper as needed.
Reserve.
Roasted Venison Loin:
(Beef fillet may be substituted)
2 pounds venison loin OR
beef fillet
Salt and freshly ground pepper
3 tablespoons mixed chopped
fresh herbs (such as thyme,
rosemary and mint)
3 tablespoons olive oil
Preheat oven to 375 degrees. Tie venison
loin with string into a uniform shape. Rub
with salt, pepper and herbs.
In a large, oven-proof skillet, over medium-
high heat, add oil. Add venison and sear
about 3 minutes per side.
Transfer to oven and roast 20-25 minutes
or until medium rare. Let stand 10 minutes.
Add shallot-juniper jus into pan juices and
stir together, scraping up any bits on the
bottom of the pan. Carve meat. Serve with
a cranberry sage pudding and remaining
sauce.
SALAD WITH CREAMY BRIE
1 bunch arugula
1 head radicchio
6 wedges ripe Brie cheese
Dressing:
1/2 teaspoon honey mustard
2 tablespoons apple cider
2 tablespoons apple cider
vinegar
1 tablespoon chopped
shallots
1/3 cup extra virgin olive
oil
salt and freshly ground
pepper to taste
Garnish:
dried apple slices, optional
edible flowers, optional
Tear arugula and radicchio into small
[pieces. Toss in salad bowl. Place Brie
on six individual serving plates.
In a separate bowl, whisk together
mustard, cider , cider vinegar and
shallots. Slowly whisk in oil. Season
with salt and pepper. Toss dressing
with salad and garnish with dried apple
slices and edible flowers. place a por-
tion of salad beside each piece of Brie.
CARAMELIZED PEACH TART WITH
RIESLING SABAYON
Pastry:
1 cup flour
2 tablespoons granulated
sugar
1/4 teaspoon salt
1/3 cup unsalted butter,
cut in small pieces
2 egg yolks
Filling:
2 cups sour cream or
crème fraiche
1 tablespoon brown sugar
1 teaspoon vanilla extract
4 peaches, peeled and
thinly sliced
1/3 cup brown sugar
1/4 cup cinnamon
Combine flour, sugar and salt. Cut in butter
until the texture resembles coarse meal. With
a fork, work in egg yolks and mix until evenly
incorporated. Press into a circle, cover with
plastic wrap and chill for 30 minutes.
Roll out dough and invert into an 8-inch or 9-
inch removable-bottom tart tin. Chill until
firm, about 30 minutes.
Preheat oven to 375 degrees. Fit a sheet of
parchment pepper or aluminum foil onto pas-
try. Fill with beans or rice to weigh it down.
Bake for 15-20 minutes or until edges are
light gold. Remove parchment paper and beans
and bake for 5-10 minutes longer, or until
pastry is golden.
Combine sour cream, sugar and vanilla in a
bowl. Spread into tart shell and top with
peaches. Bake for 10-12 minutes or until
peaches are tender. Cool tart and refrigerate.
When ready to serve, preheat broiler. Combine
sugar and cinnamon and sprinkle over peaches.
Place on rack in middle of oven and broil until
sugar is browned and bubbly, about 2 minutes.
Cool. Serve with sabayon.
Sabayon:
4 egg yolks
1/4 cup sugar
1/2 cup Riesling wine
2 tablespoons dry white wine
2 tablespoons lemon juice
2 tablespoons whipping cream.
Whisk together egg yolks, sugar, Riesling,
white wine and lemon juice in metal bowl.
Place over a pot of simmering water and
whisk until ingredients triple in volume
and the whisk leave a trail on the mixture
when lifted up -- about 4 minutes. Remove
from heat. Whisk in cream and chill until
ready to use.
^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^
~*~ YOUR FAVORITES ~*~
These are recipes that you have sent in to share with us.
Please do not submit recipes from other newsletter or
ezine collections! They work hard and deserve credit.
Where possible, I have provided the submitter's name
and state. If you do NOT wish for your name to be used,
please specify when you submit.
Send recipes to: a2zre-@fastmail.fm
(PLEASE use "recipes" as subject.)
PLEASE, PLEASE, PLEASE!
Send me your name and state/location with EACH submission.
I have many duplicate names and simply cannot keep track
of which Tom, Suzie or Penelope sent which nor recognize
you by your email address alone.
CRANBERRY CREME DREAM SALAD
~Sent in by: Rosemarie, KC, MO
1 lb. fresh or frozen cranberries
8 oz miniature marshmallows
2 C white sugar
1 20 oz. can crushed pineapple
1 C Cool Whip
1/2 C chopped walnuts
If using frozen cranberries, let thaw before using. In a food
processor or blender, grind the berries. Add sugar, crushed pineapple
and marshmallows. Let mixture stand overnight.
Just before serving stir in the Cool Whip and marshmallows.
FLAKY BUTTERMILK BISCUITS
~Sent in by: Johnny, LA
2 cups (480 ml) all-purpose flour
4 teaspoons (20 ml) baking powder
1/2 teaspoon (2.5 ml) salt
2/3 cup (160 ml) shortening
3/4 cup (180 ml) buttermilk
Heat oven to 425 F (220 C). In large bowl combine flour, baking
powder and salt. Cut in shortening until crumbly. Stir in buttermilk
just until moistened. Turn dough onto lightly floured surface;
knead until smooth (1 minute). Roll out dough to 3/4 inch (18
mm) thickness. Cut into 8 (2-inch/5-cm) biscuits; place 1 inch (2.5
cm) apart on cookie sheet. Bake for 10 to 14 minutes or until
lightly browned.
Makes 8 biscuits.
CHUTNEY SHRIMP IN
PHYLLO SHELLS
Serves 4
~Sent in by: Larry, Ontario, Canada
3 phyllo dough sheets
4 tablespoons butter
1 teaspoon vegetable oil
1 medium onion, chopped
1 1/2 teaspoon curry paste
1/2 cup mango chutney,
chopped
12 large, raw shrimp, peeled
de-veined
1 small apple, peeled, cored
and finely diced
1 tablespoon fresh parsley,
finely chopped
Preheat oven to 375°.
Grease a muffin tin. Melt 3 tablespoons butter.
Brush one sheet of phyllo dough with melted
butter. Place second sheet of phyllo dough on
top of first layer. Brush with butter. Repeat
with last sheet.
Cut layered phyllo dough into 4-inch squares.
Place phyllo squares into prepared muffin tin.
Push each square lightly into muffin tin, creating
a well in the center.
Bake for 8 to 10 minutes , until golden brown.
Cool shells for 5 minutes and place on serving
plate.
Ina a skillet, heat oil and remaining butter over
medium heat. Sauté onions for 5 minutes, until
golden brown. Stir in curry paste and chutney.
Add shrimp, tossing to coat with sauce. Cook
for 2 minutes. Do not boil.
Spoon shrimp mixture evenly into phyllo shells.
Sprinkle with apples and parsley.
CROCKPOT WESTERN OMELET CASSEROLE
~Sent in by: Johnny, LA
Ingredients:
32 ounces Hash Browns, frozen
1 pound Ham, extra lean -- cooked & cubed
1 medium Onion -- diced
1 medium Green Bell Pepper -- diced
1 1/2 cups Monterey Jack cheese -- shredded
12 Eggs
1 cup Milk, skim
1 teaspoon Salt
1 teaspoon Black Pepper -- or to taste
Place a layer of frozen potatoes on the bottom of the crock pot,
followed by a layer of ham then onions, green pepper and cheese. Repeat
the layering process two or three more times, ending with a layer of
cheese. Beat the eggs, milk and salt & pepper together. Pour over the
mixture
inside the crockpot, cover and turn on low. Cook for 10-12 hours,
overnight, and enjoy for
breakfast or brunch the next day. Serves 12
CRACKER CANDY
Makes 10 servings
~Sent in by: Nancy, AL
2 1/2 cups miniature round buttery crackers
3/4 cup butter
3/4 cup firmly packed brown sugar
2 cups milk chocolate morsels
chopped pecans ( optional)
rainbow candy sprinkles (optional)
Place crackers in a lightly greased aluminum foil
lined 12-x9- inch pan. Bring butter and brown sugar to
a boil in a medium sauce pan, stirring often, 3
minutes. Pour mixture over crackers. Bake at 350
degrees for 5 minutes. Turn oven off. Sprinkle
crackers with chocolate morsels, and let stand in oven
3 minutes or until chocolate melts. Spread melted
chocolate evenly over crackers. top with pecans or
candy sprinkles, if desired. Cool and break into
pieces. Store in refrigerator.
prep;13 minutes, bake 5 minutes, stand 3 minutes
Source: Southern Living Magazine
SWEETENED CONDENSED MILK
~Sent in by: Johnny, LA
2/3 cup sugar
1/3 cup boiling water
3 tbsp butter, melted
1 cup dry coffee creamer, or dry milk
Mix butter with sugar until smooth. Add coffee creamer, and boiling
water, and mix well, until sugar is dissolved. If I am going to use
it, I like to make it the day before, to make sure all sugar is
dissolved, and it will work just fine for you. I have even cooked it
for a minute of two in a saucepan, just till smooth. Cool before
using if you do.
PLUM PUDDING
~Sent in by: Pat Collins, LA.
3 cups all purpose flour
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground all spice
1/2 teaspoon ground cloves
2 cups seedless grapes
2 cups seedless raisins
1 cup peeled, chopped cooking apple
1 cup currants
1 cup light molasses
1 cup cold water
2 cups finely chopped suet
Hard sauce (recipe follows)
Combine flour, soda, salt and spices in a large mixing bowl; mix well.
Stir in raising, apple, and currants.
Combine molasses, water, and suet; add to dry ingredients, mixing well.
Spoon mixture into a well buttered 10-cup mold; cover tightly.
Place the mold on shallow rack in a large, deep kettle with enough
boiling water to come halfway up mold. Cover kettle steam pudding 3
hours in continuously boiling water (replace water as needed). Un-mold
and serve with hard sauce.
Yield: 8 to 10 servings.
Hard Sauce
1/2 cup butter or margarine, softened
1 cup powdered sugar
2 to 4 tablespoons rum, sherry, or brandy
Combine butter and powdered sugar, beating until smooth. Add rum; beat
until fluffy. Chill. Yield; 3/4 cup...
CRANBERRY PORK TENDERLOIN
Makes 4 servings
~Sent in by: Larry, Ontario, Canada
1 1/2 pounds pork tenderloin
1 teaspoon salt
1 teaspoon pepper
2 tablespoons vegetable oil
1 cup cranberries
1/2 cup honey
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Cut pork tenderloin into 2-inch thick slices.
Place between two pieces of plastic wrap and
gently flatten pork with a meat mallet or small
rolling pin.
Season pork with salt and pepper.
In a heavy skillet, heat oil over medium heat.
Brown pork slices. Remove from skillet and
keep warm.
Add remaining ingredients to the skillet. Cook
over medium heat for 4 to 5 minutes, until
cranberries are soft.
Return pork to skillet. Cook for an additional
3 minutes.
Serve with vegetables and rice or potatoes.
THREE POTATO SALAD
~Sent in by: Vida, OH
This is a recipe I worked out after a deli in Florida raised the price
of this salad that was imported from New York.
3 large russet potatoes, peeled, cubed and cooked
6 small redskin potatoes, cooked unpeeled and diced
1 med sweet potato, micro-waved well done and peeled when cool enough to
handle.
Blend 1/2 cup miracle whip salad dressing
1/2 cup sour cream
Add Crushed sweet potato to mixture and blend in, leaving small bits of
potato visible in dressing.
Gently mix red and white potatoes with 1/4 cup thinly sliced green
onions and 2 or 3 diced hard-cooked eggs. Season to taste with salt and
pepper.
Carefully mix the dressing into the salad and allow to set for several
hours to develop flavor.
This is so good that it is very worthy of the time involved, which
isn't as long as it sounds !!
SUNDAY SUPPER SOUP
~Sent in by: Johnny, LA
Meatballs:
1/2 lb. ground beef
1 egg slightly beaten
3 tablespoons water
1/2 cup dried bread crumbs
1/4 teaspoon Salt
1 teaspoon Parsley
2 teaspoon Butter
Mix ingredients together, roll into balls and brown in butter.
Soup:
2 cups water
1 can beef broth ( 10-oz can )
1 can chopped tomatoes( large can )
1 envelope onion soup mix
1 cup sliced carrots
1/4 cup chopped celery and tops
1/4 cup chopped parsley.
Bring to a boil for 20 minutes, add meatballs and cool for 20 minutes
more, or until carrots are cooked. This soup is very flavorful and
tastes as good as it smells.
OATMEAL FUDGE COOKIES
~Sent in by: Linda, CA
1/2 cup butter
2 cups sugar
1/2 cup cocoa
1/2 cup evaporated milk
1 cup miniature marshmallows
1 teaspoon vanilla
3 cups quick cooking oats
1 cup nuts, chopped
In a saucepan combine sugar, cocoa, milk and butter. Boil 1 minute. Add
miniature marshmallows and vanilla. Stir until dissolved. Place nuts and
oats in a large bowl. Pour chocolate mixture over all. Mix and drop by
spoonful onto wax paper.
ELVIS STYLE FRIED PICKLES
~Sent in by: Johnny, LA
8 dill pickles sliced
1/2 cup flour
1/4 cup beer
1 1/4 tablespoons paprika
1 1/4 tablespoons cayenne
1 1/2 tablespoons black pepper
1/2 teaspoon salt
2 teaspoons garlic salt
3 dashes Tabasco sauce
Combine flour, beer, paprika, cayenne pepper, black pepper, salt, garlic
salt and Tabasco. Dip the pickle slices into the batter and quickly fry
in grease until the pickles float to top, about 4 minutes.
^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^
~*~ HEART HEALTHY (HH) ~*~
This section is a little gift from my 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!
PINEAPPLE RICE
~Sent in by: Larry, Ontario, Canada
1 15 1/2-ounce can crushed
pineapple (juice pack)
1 1/2 cups orange juice
4 teaspoons brown sugar
dash ground allspice
1 1/2 cups quick-cooking
rice
In a medium saucepan stir together the
undrained pineapple, orange juice, sugar,
and the dash allspice. Bring to boiling. Re-
move from heat; stir in rice. Cover and
let stand for 5 minutes.
Makes 4 servings.
Per serving:
Calories: 236
Protein: 3g
Carbohydrates: 56g
Fat: 0g
Cholesterol: 0mg
Sodium: 4mg
^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^
~*~ 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.
MARINATED FLANK STEAK
Serves 2
~Sent in by: Larry, Ontario, Canada
1 pound beef flank steak
black pepper
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons light soy sauce
2 garlic cloves, minced
1 tablespoon brown sugar
Rub both sides of steak with pepper.
In a small bowl, whisk together oil, lemon
juice, soy sauce, garlic and brown sugar.
Place steak in a shallow pan. Pour marinade
over and turn steaks to coat well with mar-
inade.
Refrigerate for 2 to 3 hours, turning steak
occasionally.
Oil grilling rack with vegetable oil. Heat
broiler. Cook steak 4 to 5 inches from heat
for 5 to 6 minutes, brushing occasionally with
marinade. Turn steak over and continue
grilling for another 5 to 6 minutes.
Remove steak from heat and let stand for
10 minutes.
Slice steak against the grain, holding knife at
45° angle.
Serve with baked potato or rice.
Enjoy!
Maggie
~*~ FREE SUBSCRIBER ADS ~*~
This section was created for subscribers to post their ads for either
a newsletter/ezine and/or site. I do not charge for this service (or
any other service). The Mags has a wild streak but please do not
ask for me to post anything for you that is racially biased nor of a
pornographic nature. YOUR freedom of speech is subject to MY
freedom of selection. In other words, what I say goes here...
NOTE: Ads will continue to appear until notified by requestor.
From A2Z family member Anastasia Raymond, Malaysia:
Have you joined AutoSponsorClub?
http://www.AutoSponsorClub.com/member.php?id=765
This Auto Sponsoring Club is Still Pre launch,
and it is exploding all over the internet.
Its getting HOT! Hundreds are joining daily!!!
TIMING IS EVERYTHING ACT NOW!
Get positioned right now for FREE!!
From A2Z family member Peggy Deckard, Kennesaw, GA:
Great discount prices on fine collectables, and As Seen On TV products.
http://pegsvariety.com/
From A2Z family member Elga, Ventura CA:
A newsletter dedicated to a healthy lifestyle. Take a look at
her site and join her for this important issue:
http://www.affinitylifestyles.com/newsletter.html
From A2Z family member David from Brooklyn, NY:
For a beautiful selection of lapel pins please visit my website:
http://www.nypins.com
FDNY, NYPD, EMS, PAPD, WTC, 9/11 AND CUSTOM LAPEL PINS
From A2Z family member Lee Hogan:
Why not join *OverEasy* and enjoy every issue ! !
To Subscribe - - send a blank email to:
mailto:humorovereas-@topica.com
From A2Z family member Skirnir:
If you live in the Southeast Wisconsin area and you would like to join a
local food ring, try Food-a-Mania! We are a group of food lovers who
share recipes and occasionally visit each other. If you are interested
email me at skir-@earthlink.net
From A2Z family member Crystle:
Beauty For Ashes; An online Ministry for Women
http://beauty4ashes.org
CountryMom Graphics
http://www.geocities.com/crystle07_2000/
Prayerboard
http://pub136.ezboard.com/fbeauty4ashes49013frm1
IMAGINE BEING DEBT FREE....Feels great doesn't it? You can be.
We can help. NO loan, NO credit check and NO repayment. The Debt
Payment Club has helped its members payoff over $2,000,000. since
1996 in 60 countries. We can help you too! Get risk free information
at: http://www.kingcard.com/jj/payoff.htm Don't just imagine, DO IT!
"I enjoy to contribute to several recipe sites and newsletters of
acclaim and as a Principal Dancer/Ballet master, (currently with Royal
Danish Ballet), I have had wonderful experiences with foreign cuisine, a
great love of mine! Cooking should be fun and my newsletter is FREE,
informative as well as the weekly riddle, (A popular entry!) So come and
enjoy these weekly International Newsletters as well as check out the
Food Trivia. See you all here, your friend, Martin."
To subscribe, send an email to:
martinjjame-@topica.com
Want to join the recipe list of a fellow reader, Judy, in Canada?
Just visit the following URL:
http://get-me.to/JudysRecipes
How about those of you who crochet? Join Nina,
At My House Crochet list:
http://groups.yahoo.com/group/Atmyhouse
Find great ezines here!
http://ezinelocater.com/
Subscribers may send requests for FREE advertising to:
maggiebl-@hotmail.com
(PLEASE use "Ad Request" as subject.)
Include your name and location, please.
^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^
|
|
 |
|
