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A to Z Recipes Newsletter 01-06-2004	Maggie Blackwell
	Jan 06, 2004 04:56 PST

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 <h1>
 A to Z Recipes 
Newsletter</h1>
 <h4> Welcome to a
great place for recipes and MORE! </h4></td>
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 <td colspan="2" bgcolor="#FFFFFF"> <center> An HONOR SYSTEM Publication 

~ 01-06-2004 ~ </center> </td>
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IN TODAY'S ISSUE: 


Publisher's Desk 
Ramblings 
Crazy Corner 
Did You Know? 
Discussion Forum 
Next Monthly Theme 
Your Favorites 
Heart Healthy 
For Two 


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 Publisher's Desk... 






Good morning to one and all. The temperatures have gotten much cooler.
I am sure by the standards where you live they are warm. Folks around
here will turn off their air conditioners for the night. That means
cold, in Texas.

There is a lot in today’s issue to please. We have a great ingredient
“substitution guide” from Bev in Florida, lots of funnies and terrific
recipes from many. All in all, I believe you will enjoy what is
ahead.


Please remember: 
A to Z Recipes is an <a
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contribution set low and this publication possible.

Enjoy!
 




 
 Ramblings... 





You and Yourself 

Shared by Robyn Barnes, Phoenix, AZ 

It is rewarding to find someone whom you like, but it is essential to
like yourself.

It is quickening to recognize someone as a good and decent human being,
but it is indispensable to view yourself as acceptable.

It is a delight to discover people who are worthy of respect,
admiration, and love, but it is vital to believe yourself deserving of
these things.

For you cannot live in someone else. You cannot find yourself in someone
else. You cannot be given a life by someone else. Of all the people you
will know in a lifetime, you are the only one you will never leave nor
lose.

To the question of your life, you are the only answer. To the problems
of your life, you are the only solution.

-- Author Unknown 



 

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 Did You Know?... 






The Great SUBSTITUTION Guide - A to Z 

Shared by Bev, FL 

When a recipe calls for an ingredient you don't have or your grocer
doesn't
carry, you don't always know what you can use instead. Here's a list of
substitutions from A to Z - it could just be the handiest kitchen info
you'll
ever use!

A 
ALLSPICE: Use equal amount ground cloves. 
ABBORIO RICE: Used mainly in preparing risotto; replace with another
short- or
medium rice. 
ARUGULA: Use equal amount watercress. 

B 
BACON: Use equal amount ham. 
BAKING POWDER: For 1 teaspoon baking powder, use 1/4 teaspoon baking
soda plus
1/2 teaspoon cream of tartar. 
BROWN SUGAR: For 1 cup brown sugar, use 1 cup granulated white sugar
plus 2
teaspoons molasses. 

C 
CANDIED FRUIT: Use equal amount dried fruit. For 1 cup candied peel, use
1
teaspoon grated fresh citrus peel plus 1 cup golden raisins. 
CHIVES: Use equal amount green onion tops. 
CHORIZO SAUSAGE: Use equal amount spicy kielbasa. 
CRÈME FRAICHE: Combine 1 cup heavy cream with 3 tablespoons buttermilk;
cover
and let stand at room temperature 12 hours. (If using
ultra-pasteurized cream, let stand 24 hours.) Refrigerate up to 1
week. 
CUMIN: There is no real equivalent; in Southwestern and Mexican dishes,
use
equal amount chili powder. 
CURRANTS: Use equal amount chopped raisins. 

D 
DAIKON RADISH: Use equal amount red radish. 
DIJON MUSTARD: For 1 tablespoon Dijon mustard, use 1 tablespoon dry
mustard
mixed with 1 teaspoon water, 1 teaspoon white wine vinegar, 1
tablespoon mayonnaise and a pinch of sugar. 
DRIED BEANS: For 3/4 cup dried beans use 1 (16 ounce) can of beans,
drained
and rinsed. 

E 
ESCAROLE: Use equal amount chicory, kale or spinach. 
EVAPORATED MILK: Use equal amount regular milk or cream. 

F 
FENNEL (ANISE): Use 2 cups chopped celery plus 1 teaspoon Sambuca or
anisette
liqueur. 
FLOUNDER: Use another flat fish such as sole, or a white fish such as
cod or
halibut. 
FLOUR: For 1 cup cake flour, use 1 cup all-purpose minus 2 tablespoons.
For
thickening: Replace 1 tablespoon flour with 1 1/2 teaspoons cornstarch
or
2 teaspoons quick-cooking tapioca. 

G 
GALANGAL: A member of the ginger family used frequently in Thai cooking;
use
equal amount fresh ginger. 
GARLIC: For 1 medium garlic clove, use 1/2 teaspoon minced fresh garlic
or 1/8
teaspoon garlic powder. 
GINGER: There is no real equivalent; for 1 tablespoon fresh ginger, use
1
teaspoon dried. 

H 
HEARTS OF PALM: Use cooked white or green asparagus. 
HERBS: For 1 tablespoon fresh herbs, use 1/2 to 1 teaspoon of the dried
herb
plus 1 tablespoon chopped fresh parsley. 

I 
ITALIAN SEASONING: Combine 1 teaspoon basil, 1 tablespoon fresh or dried

parsley and 1/2 teaspoon oregano. 

J 
JALAPENO CHILE: For 1 fresh chile, use another variety, such as serrano,
or
1/8 teaspoon crushed red pepper. 
JICAMA: Use equal amount peeled, seeded cucumber. 

K 
KALE: Use equal amount collard or mustard greens. 
KASHA: Use equal amount bulgur or cracked wheat. 
KOHLRABI: Use a small turnip. 

L 
LADYFINGERS: Use equal amount sponge cake or pound cake. 
LEEKS: Use equal amount onions. 
LEMONGRASS: Use equal amount fresh lemon peel. 
LIGHT CREAM: Use equal amount half-and-half cream. 

M 
MACE: Use equal amount nutmeg. 
MANGO: Use equal amount peach. 
MARSALA WINE: Use equal amount Madeira wine. 
MASCARPONE CHEESE: For 1 pound, use 12 ounces cream cheese mixed with
1/2 cup
sour cream. 
MAYONNAISE: In salad dressing or dips, use equal amount sour cream or
yogurt. 

N 
NAAN: A bread served with Indian food; use warmed pita bread brushed
with
melted butter. 
NEUFCHATEL CHEESE: Use equal amount cream cheese. 
NOODLES: For Chinese egg noodles, use equal amount fresh or dried
angel-hair
pasta or vermicelli. 

O 
OLIVE OIL: Use equal amount vegetable oil. (Calorie for calorie all oils
are
the same.) 
ONION: For 1 small onion, use 1/3 cup chopped fresh onion or 1
tablespoon
minced dried onion or 1 teaspoon onion powder. 
ORZO: Use equal amount small-shape pasta such as ditalini or
tubettini. 

P 
PANCETTA: Italian salt-cured bacon; use amount bacon. 
PHYLLO PASTRY: Use strudel leaves. 
PORCINI MUSHROOMS: For fresh porcini, use equal amount domestic fresh
mushrooms plus 1/2 ounce dried porcini. 
POTATOES: For new potatoes, use large potatoes cut into 1-inch
pieces. 
PROSCIUTTO HAM: Use equal amount very thinly slice Black Forest or
Westphalian
ham. 

Q 
QUAIL: For 1 quail, use half a Cornish hen. 
QUINCE: Use equal amount pears or apples, but cook only until fruit is
tender. 
QUINOA: Use equal amount couscous. 

R 
RABBIT: Use equal amount chicken. 
RADICCHIO: Use equal amount red cabbage. 
RICOTTA: Use equal amount cottage cheese pureed in blender. 
RUTABAGA: Use equal amount turnips or butternut squash. 

S 
SAFFRON: Use a pinch of turmeric. 
SCALLOPS: Use monkfish or skate. 
SHALLOTS: Use equal amount chopped sweet onions. 
SORREL: For 1 pound or sorrel, use 1 pound spinach and 1 to 2 teaspoons
lemon
juice. 
SWEET POTATO: Use equal amount butternut squash. 

T 
TAHINI: Use equal amount peanut butter. 
THAI FISH SAUCE: Use equal amount anchovy paste. 
TOMATOES: For 1 pound fresh tomatoes, use 2 cups drained canned
tomatoes. 

U 
UNSWEETENED CHOCOLATE: For 1 ounce unsweetened chocolate, use 3
tablespoons
unsweetened cocoa plus 1 tablespoon vegetable shortening. 

V 
VANILLA BEAN: For half a vanilla bean, use 1 tablespoon vanilla
extract. 
VEAL CUTLETS: Use turkey, chicken or pork cutlets. 
VERMOUTH: Use equal amount dry white wine. 
VINEGAR: Use equal amount lemon juice. 

W 
WALNUTS: Use equal amount pecans. 
WASABE: Japanese horseradish: use equal amount horseradish. 
WINE: Use equal amount broth or orange juice, depending on recipe. 
WONTON: Use meat-filled ravioli or tortellini. 

X 
XERES VINEGAR: Another name for sherry vinegar; use equal amount red
wine
vinegar. 

Y 
YAM: Use equal amount butternut squash. 
YOGURT: Use equal amount buttermilk or sour cream. 

Z 
ZITI: Use another tubular pasta such as penne. 
ZUCCHINI: Use equal amount eggplant. 
ZWIEBACK: Crumbs often used as a crust for cheesecake; use equal amount
plain
graham crackers. 



 


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 Discussion Forum 






Our discussion forum at QuickTopic for our topic "Eating and Cooking
Healthier" is well under way. To join in (or just to read) use your web
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You don't have to register or sign in, and you can choose to receive
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NOTE: 
Maybe once you get to the site using the above link, you could add it to
favorites. Links that are easy to find are more likely to be used
again.



 




 
 Next Monthly Theme... 





Recipes For Romance 

With Valentine's Day just around the corner, share with us those recipes
you consider when preparing that special meal for your sweetheart. Is
there a special beef or seafood dish he/she enjoys? How about that
aphrodisiac to all...chocolate? Share your favorite recipes for romance
with us, won't you? Now, here is the NEW set of rules:


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 TWO of
your favorite theme recipes in ONE email. 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
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 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. Recipes without a
name and location of sender may NOT be posted or posted without any
credit given. 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.

The deadline for February's theme issue is Friday, January 30th.

Theme recipes must have subject: "Recipes for Romance" and will be
posted on Sunday, February 1st.


As usual, only recipes are to be sent to: <a
href="mailto:a2zre-@fastmail.fm" target="new">A to Z Recipes
Inbox</a>



 

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 Crazy Corner... 





The Secret To A Long Life Reaveled!

Shared by Jean, Syracuse, NY 

A woman walked up to a little old man rocking in a chair on his porch.
She said to him, "I couldn't help noticing how happy you look. What's
your secret for a long, happy life?" He answered, "I smoke three
packs of cigarettes a day, and I also drink a case of whiskey a week,
eat fatty foods, and never ever exercise." "Wow, That's amazing,"
the woman said. "How old are you?" "Twenty-Six," he said.
 
THE DOT 

Shared by Linda, CA 

The kindergarten class had a homework assignment to find out about
something exciting and relate it to the class the next day. When the
time came for the little kids to give their reports, the teacher was
calling on them one at a time.
She was reluctant to call on little Johnny, knowing that he sometimes
could be a bit crude. But, eventually, his turn came....

Little Johnny walked up to the front of the class and, with a piece of
chalk, made a small white dot on the blackboard, then sat back down.
Well, the teacher couldn't figure out what Johnny had in mind for his
report on something exciting, so she asked him just what that was.

"It's a period," reported Johnny.

"Well, I can see that," she said, "but what's so exciting about a
period?"

"Damned if I know", said Johnny, "but, this morning, my sister said she
missed one. Then Dad had a heart attack, Mom fainted, and the man next
door shot himself!"
 
BAPTIZING A DRUNK 

Shared by Vicki, Sarasota, FL 

A man is stumbling through the woods, totally drunk, when he comes upon
a preacher baptizing people in the river.

He proceeds to walk into the water and subsequently bumps into the
preacher. 

The preacher turns around and is almost overcome by the smell of booze.


Where upon he asks the drunk, "Are you ready to find Jesus?" 

The drunk answers, "Yes, I am." So the preacher grabs him and dunks him
in the water. He pulls him up and asks the drunk, "Brother have you
found Jesus?" 

The drunk replies, "No, I haven't found Jesus." 

The preacher, shocked at the answer, dunks him into the water again but
for a little longer this time. He again pulls him out of the water and
asks again, "Have you found Jesus, my brother?" 

The drunk again answers, "No, I haven't found Jesus." 

By this time, the preacher is at his wits end so he dunks the drunk in
the water again --- but this time he holds him down for about 30
seconds. 

When the drunk begins kicking his arms and legs, the preacher pulls him
up. 

The preacher asked the drunk again, "For the love of God, have you found
Jesus? 

The drunk wipes his eyes and catches his breath and says to the
preacher, "Are you sure this is where he fell in?" 


 

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 Your Favorites... 



 

 LOIN OF PORK 
WITH VEGETABLE STUFFING 
Serves 4 

~Sent in by: Treva, in the beautiful mountains of NC 

2 tablespoons finely chopped yellow onion 
2 tablespoons finely chopped carrot 
1/2 medium-size sweet red pepper, cored, seeded, and chopped fine 
1 slice whole wheat bread, crumbled 
1/4 cup hot water 
1/4 teaspoon salt 
1/4 teaspoon ground ginger 
1/8 teaspoon each black pepper and ground cloves 
1 boneless loin of pork (1 1/2 pounds), trimmed of fat 
2 tablespoons lemon juice 

1. Preheat the oven to 400 degrees F. Put the onion, carrot and red
pepper in a small saucepan with just enough boiling water to cover;
simmer over moderate heat until tender but still crisp -- about 4
minutes. Drain, rinse under cold water, then drain well again; set
aside.

2. In a medium-size bowl, soften the bread by pouring the hot water over
it and letting it stand for 1 minute. Squeeze out all the liquid. Add
the cooked vegetables to the bread along with the salt, ginger, pepper,
and cloves, and mix well.

3. With a sharp knife, cut a a large pocket in the middle of the loin of
pork, taking care not to cut through the opposite end. Fill with the
vegetable stuffing. Sprinkle the lemon juice over the pork and rub it
in.

4. Place the pork in an ungreased 13"x9"x2" baking pan and roast,
uncovered, for 20 minutes; lower the heat to 350 degrees F. and roast 20
minutes longer.

5. Let the roast stand at room temperature for 20 minutes before
serving. Cut into 3/8 inch thick slices and serve.

Per Serving: Calories 332, Protein 36 g, Carbohydrates 5 g, Cholesterol
117 mg, Total Fat 18 g (sat 6g.), Sodium 258 mg, Added Sugar 0, Fiber 1
g

Source: Reader's Digest Great Recipes for Good Health



 

 CHILI BEAN ROAST 

~Sent in by: Larry Holmes, Ontario, Canada 

1 medium onion, chopped 
2 tablespoons cooking oil 
3 tablespoons all-purpose flour 
1 teaspoon salt 
1/8 teaspoon pepper 
1 2 ½ - to 3-pound beef chuck pot roast 
1 15-ounce can red kidney beans, drained 
1 7 ½ -ounce can tomatoes, cut up 
1 4-ounce can chili peppers, rinsed, seeded and chopped 
¼ cup dry red wine 
2 tablespoons all-purpose flour 
2 tablespoons cold water 
flour tortillas 
sour cream 
shredded Cheddar cheese 
sliced pitted ripe olives 

In a 4-quart Dutch oven cook chopped onion in hot oil until tender.
Meanwhile, in a small bowl combine the 3 tablespoons flour, salt and
pepper; coat roast with flour mixture. Brown meat in the onion-oil
mixture.

In a bowl stir together beans, undrained tomatoes, chili peppers, and
wine. Pour over meat. Cover; simmer about 2 hours or until the meat is
tender. Remove meat to platter; keep warm. 

Skim fat from pan juices. Mash vegetables slightly. Combine the two
tablespoons all-purpose flour and 2 tablespoons cold water; stir into
pan juices. Cook and stir until thickened and bubbly. Cook and stir 1
minute more. Pass thickened juices with meat. Serve with tortillas,
sour cream, cheese and olives.

Serves 6


 

 CHICKEN WING BAKE 

~Sent in by Linda, CA 

4 pounds chicken wings cleaned 
1 cup soy sauce 
1 stick of butter, melted 
1 scant cup of brown sugar 
1 t. dry mustard 

Arrange chicken in a deep bowl. Prepare marinade by combining the rest
of the ingredients. Pour over the wings. Cover and leave at room
temperature for several hours. Turn several times. Line baking dish with
foil. Put wings in dish. Spoon enough marinade over wings to dampen
them. Bake 375 for 1 hour.


 

 BACARDI RUM CAKE 

~Sent in by Rita, London, England 

Cake: 
1 cup chopped, toasted pecans or walnuts 
1 18-1/2 ounce yellow cake mix 
1 3-3/4 ounce instant vanilla pudding mix 
4 eggs 
1/2 cup cold milk 
1/2 cup vegetable oil 
1/2 cup Barcardi dark rum 

Glaze: 
1 stick butter 
1/4 cup water 
1 cup sugar 
1/2 cup Barcardi dark rum 

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup
Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake
ingredients. Beat for 2 minutes on high with electric mixer.

Pour
into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving
plate. Prick top with fork. Drizzle glaze over top of cake. Use brush
or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat and stir in rum.
Note: The rum will cause steam. Be careful not to burn yourself.

Note: The longer this cakes sits, the better the taste. It will stay
moist a long time. This cake freezes beautifully.

For gift giving: 
Wrap in coloured cellophane or buy a hatbox to fit the size of the cake
and, don't forget to add the recipe.


 

 HEARTY POTATO CHOWDER 

~Sent in by Mary, TN 

table salt and pepper to taste 
1 cup broccoli florets 
2 cups finely chopped onions 
3 to 4 cups diced potatoes 
1 cup finely chopped carrot 
3 cups water 
3 cups milk 
3 cups chopped smoked sausage 
parsley for garnish (optional) 
celery salt to taste or 1 cup finely chopped celery 

Melt butter in large pot and saute onions. When onions are tender, add
water, carrot, celery (or celery salt to taste), potatoes, broccoli and
sausage. Add salt and pepper to taste and bring to a boil. Simmer for
15 minutes or until potatoes are tender. Add milk, stir thoroughly and
serve hot. Served with fresh bread from the oven...this is a belly
warmer meal. I added 1 cup of grated cheese at the end.




 

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 Heart Healthy... 





 

TERRIFIC LOW-FAT LASAGNA 

This recipe is made especially easy by not having to cook the lasagna
noodles ahead of time.

It can be made vegetarian by omitting the ground beef, doubling the
amount of soy sauce and balsamic vinegar and using vegetable stock
instead of chicken stock.

Ingredients: 

1 28-ounce jar of low-fat spaghetti sauce (you choose brand) 
1 16-ounce can fat-free chicken stock 
2 eggs 
2 crushed garlic cloves 
8 ounces grated part-skim mozzarella cheese 
2 cups low-fat ricotta cheese 
1/2 lb. lean ground beef 
1 package frozen chopped spinach 
1 finely chopped onion 
1/2 lb. sliced fresh mushrooms 
1/2 tsp. soy sauce 
1 tsp. balsamic vinegar 
8 ounces lasagna noodles (*any brand - don't boil, they will cook in
oven) 
Salt and pepper to taste 

Directions: 

1. Preheat oven to 350 degrees.

2. Lightly oil bottom of baking pan. Stir one cup of the chicken stock
into the spaghetti sauce and set aside. Whisk the egg. Stir in ricotta
cheese and one cup of the mozzarella. Add garlic, salt and pepper and
set aside.

3. Brown and drain the ground beef making sure to break it into very
small pieces. Season with salt and pepper. Cook the spinach until it is
half done, approximately two-thirds of the time indicated on the
microwave directions.

4. Sauté the onion in 1/2 cup chicken stock until it is translucent.
Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy
sauce and vinegar. Simmer until all liquid is absorbed. Mix together
beef, spinach, onions and mushrooms.

5. Build the lasagna starting with a layer of sauce in the bottom of the
pan. *Add one layer of the uncooked noodles followed by more sauce, 1/3
of the cheese mixture and 1/3 of the spinach/beef mixture. Repeat two
more times, finishing off with the spinach mixture and the remaining
sauce.

6. Bake uncovered for 45 minutes, until liquid around the edges has been
absorbed. Sprinkle remaining mozzarella on top and bake for 15 minutes
more.

Serves 10.

356 Calories 
14 Grams of fat




 

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 For Two... 





 

 FRESH HERB-AND-GARLIC 
ROASTED CORNISH HENS 
Serves 2 

~Sent in by Larry Holmes, Ontario, Canada 

2 Cornish hens, thawed 
8 sprigs fresh thyme 
4 sprigs fresh rosemary 
4 sprigs fresh parsley 
6 cloves garlic, peeled and halved 
1 lemon cut into quarters 
4 teaspoons Dijon-mustard 
4 teaspoons olive oil 
1 teaspoon soy sauce 
¼ teaspoon each of salt and black pepper 

Preheat oven to 450° F. Rinse hens and pat dry. Place breast-side up
in a
roasting pan. Stuff each hen cavity with thyme, rosemary, parsley,
garlic
and 2 lemon wedges. Tie legs together. In a small bowl, stir mustard
with
oil, soy sauce, salt and pepper. Brush or spoon mixture over each hen,
covering as much skin as possible. Roast, uncovered, in center of oven
until
skin is deep golden brown, from 25 to 30 minutes. Baste with any pan
juices, then loosely cover with foil. Continue roasting until a
drumstick
easily moves with juggled, from 10 to 15 minutes more. Let stand for 5
minutes before carving.

Nutrients per serving: 45.3 g protein, 46 g fat, 1 g carbohydrates, 2.2
mg
iron, 41 mg calcium, 721 mg sodium, 0.1 g fiber, 611 calories.






 

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