Newsletter Archive | A to Z Recipes Yahoo Group | Read the issue Online |

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Can you believe it is November already? And that means next month is... uh, oh. I need more paychecks before I can think of December. Goodness. But I'll be tickled pink to have cold weather. We need cold weather for Christmas. OK, in Texas we want cold weather. We don't always get it, though.

Just a quick reminder... no recent issues, new graphics, or recent archives may be viewed from the a2z web site. Everything should be back to normal in another few days or so.

The current Monthly Theme topic is announced in today's issue. 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 at A to Z Recipes.

We've got some wonderful recipes in this issue. Some of you have truly outdone your normal greatness, lol. Of course, some of you have not been active and perhaps now is the time you should sit down and select a few recipes to share and send them along. Right? Then enjoy all that has been shared here in this great issue.

We'll see you here again on Wedneday, God willing. Don't forget to set your clocks back this morning!

PS: Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link right away.

Kitchen tools and gadgets at Amazon.com.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

~Shared by Jim H., Calgary, Alberta, Canada

Heaven is where the police are British,
the chefs Italian,
the mechanics German,
the lovers French,
and it's all organized by the Swiss.

Hell is where the police are German,
the chefs are British,
the mechanics French,
the lovers Swiss,
and it is all organized by the Italians.

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

~Shared by Treva, NC

You only live once.  And, it does not hurt to think of this, from time to time.  The worst thing would be to look back on your life, wishing you could have been happier or done more.

Don't let this happen!  Now is the time to take a good look at your life and make changes so that you have no regrets.

We all know time flies.  Days, weeks. months and years slip away.  Don't let them pass you by.  Make the necessary changes that bring happy, joyful memories, so you can look back with no regrets.

Everyone has disappointments, setbacks, bad breaks and frustrations. Sometimes it seems that they all come at once, and we find ourselves in a funk. Suddenly we start to see the negative side of everything, and that is certainly no way to live. Let's look at some ways to quickly bounce back. Take action. Do something positive. Even if it's just mowing the yard, or cleaning the old files from your hard disk. Taking action puts you in control of your life, and helps you to get positively focused. Small accomplishments can do wonders for your attitude.

Help someone else. Cheerfully do something for another person. Read a book to a child. Make a donation of time or money. Help your neighbor with a project. Give of yourself and you'll feel great.

Count your blessings. There are so many good things about life, and too often we take them for granted. Appreciate and be thankful for your home, your health, your family, your life's experiences, your friends, your skills, your knowledge, and the beautiful world around you. Think of all the people who love you and care about you.

Find a challenge. Re-direct your negative energy and frustrations toward something that will challenge you to be your best.

Things are as negative or as positive as you make them.

You have created your fears. And you can choose to lay them to rest. You have created your dreams. And you can choose to bring them fully to life.

Look all around you and realize that everything you see is what you have chosen to see. Every thought you think is what you have chosen to think.

Day after day, by your words, your actions, and your thoughts, you have chosen your own path. And that path has brought you to precisely where you are.

Now it is time to choose again. Remember that with each and every choice you make, you determine the details of how your life will proceed.

It is a serious responsibility as well as a wonderful, enormous opportunity. For again and again, you can choose your way toward the life you truly wish to live.

~By Ralph Marston

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Daylight Saving Time

Daylight Saving Time Fall 2009 is on November 1st at 2 a.m.

In the United States and Canada Daylight Saving Time always begins on the second Sunday of March and ends on the first Sunday of November.

On November 1st 2009 at 2:00 a.m., you set the clocks back an hour.



Autumn's Ambassadors
by Mark R. Vogel
Epicure1@optonline.net

~Shared by Mary, Nashville, TN

The envoys of fall arrive to greet us well before the autumnal equinox. Gourds, which include pumpkins, winter squash, and those warty, odd-shaped decorative miniatures, begin showing up in supermarkets and roadside stands in late summer. Appearing even before the leaves start changing, they're a distinctive harbinger of autumn. For the gourmet, they're a key ingredient in a variety of seasonal dishes.

Squash is the fruit of plants from the gourd family. Squash originated in the western hemisphere and was being consumed by man at least 5,000 years ago, probably longer. Summer squash, such as zucchini and pattypan, although usually available year round, peak in the summer months. Summer squash is distinguished by thin, edible skins, soft seeds, and a high water content. Highly perishable, it will last less than a week in the fridge. Winter squash, e.g., butternut, acorn, spaghetti, etc., is firmer fleshed with thick skin and requires longer cooking. It should not be refrigerated and will keep in a cool dark place for up to a month. Choose squash with a bright, firm skin that is free of bruises. Squash is a good source of vitamins A, B2 and C, as well as niacin, potassium, and iron.

Storage:
Butternut squash can be stored longer than summer squashes because their skin is so hard and thick. Store in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic wrap and refrigerate up to 5 days.

Nutritional Qualities:
The following qualities are available in one cup of mashed squash: 80 calories, 2 grams protein, 1 gram fat, 18 grams carbohydrates, with riboflavin, iron, Vitamins A and C.

Wine Pairings:
Depending on what you are serving with your butternut squash and as to how you are preparing it, try a Pinot Grigio or Chenin Blanc to serve with it.

Spices:
Allspice, anise seed, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and turmeric.

Equivalencies:
1 pound fresh squash = 3 medium fruits = 3 c. sliced = 1 c. cooked / mashed

Preparation:
Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired.

Stir-Fry:
Tender when pierced. Bake: 400 degrees 30 - 40 minutes, uncovered.

Microwave:
1/2 the squash and microwave for 10 -12 minutes.

Boil:
Cut into chunks and boil 7 - 9 minutes.

Steam:
Cube and steam for 6 - 8 minutes.

Roast:
400 degrees for 30 - 45 minutes.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

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 "Luscious Leftovers". 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: "Luscious Leftovers".
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 "Luscious Leftovers" has a deadline of November 30, 2009, and will be posted on December 6, 2009.

Please use this email link to submit a recipe for theme recipes: "Luscious Leftovers"
As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Placing a vote takes only a moment and helps promote A to Z Recipes.

 


 
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.

A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.

To make donations using other methods, go here. 

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you only a2z readers... not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays that occur after December 2009.

Please send your request using this link. Tell us so we can strike up the band and light the candles on that cake. Please, basic information:

Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)



Here are our November Birthday Babies:

Only emails using the appropriate link and containing the basic information will be considered for posting.

Pregnancy, Estrogen and Women

~Shared by Jean, OH

Q: Should I have a baby after 35?
A: No, 35 children is enough.

Q: I'm two months pregnant now. When will my baby move?
A: With any luck, right after he finishes college.

Q: What is the most reliable method to determine a baby's sex?
A: Childbirth.

Q: My wife is five months pregnant and so moody that sometimes she's borderline irrational.
A: So what's your question?

Q: My childbirth instructor says it's not pain I'll feel during labor, but pressure. Is she right?
A: Yes, in the same way that a tornado might be called an air current.

Q: When is the best time to get an epidural?
A: Right after you find out you're pregnant.

Q: Is there any reason I have to be in the delivery room while my wife is in labor?
A: Not unless the word 'alimony' means anything to you.

Q: Is there anything I should avoid while recovering from childbirth?
A: Yes, pregnancy.

Q: Do I have to have a baby shower?
A: Not if you change the baby's diaper very quickly.

Q: Our baby was born last week. When will my wife begin to feel and act normal again?
A: When the kids are in college.


'ESTROGEN ISSUES'
10 WAYS TO KNOW IF YOU HAVE 'ESTROGEN ISSUES'

1. Everyone around you has an attitude problem.
2. You're adding chocolate chips to your cheese omelet.
3. The dryer has shrunk every last pair of your jeans.
4. Your husband is suddenly agreeing to everything you say.
5. You're using your cellular phone to dial up every bumper sticker that says: 'How's my driving-call 1- 800-'.
6. Everyone's head looks like an invitation to batting practice.
7. Everyone seems to have just landed here from 'outer space'.
9 You're sure that everyone is scheming to drive you crazy.
10. The ibuprofen bottle is empty and you bought it yesterday..


TOP TEN THINGS ONLY WOMEN UNDERSTAND

10. Cats' facial expressions.
9. The need for the same style of shoes in different colors.
8. Why bean sprouts aren't just weeds.
7. Fat clothes.
6 Taking a car trip without trying to beat your best time.
5. The difference between beige, ecru, cream, off-white, and eggshell.
4. Cutting your hair to make it grow.
3. Eyelash curlers.
2. The inaccuracy of every bathroom scale ever made.

AND, the Number One thing only women understand:

1. OTHER WOMEN



Top Ten Signs Your Girlfriend is Going to Dump You...

~Shared by Jim D., WA

10. Your visa card and your belt both hit their limit.

9. She's been wearing an engagement ring for three weeks, but you don't recall proposing to her.

8. She just started a college course that meets seven nights a week.

7. She says she has to tell you something... on Jerry Springer.

6. Her love letters come soaked in formaldehyde rather than perfume.

5. Whenever she introduces you it's always "I would like you to meet an old friend of mine..."

4. She leaves a message on your phone and identifies herself by both her first and last names.

3. Your other girlfriend told you so.

2. The dartboard behind your photo on her wall.

1. Her girlfriends look at you, tilt their heads, and say, "You haven't got a clue, do you?"

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!

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

Click 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!

PASTA WITH ASPARAGUS

~Shared by Luanne, FL

Has WW points and is mighty tasty.
 
Ingredients:

1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch piece
1/4 cup chicken broth
1/2 pound fresh mushrooms, sliced
8 ounces garlic-basil flavored angel hair pasta
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 dash cayenne pepper

Instructions:

Cook pasta according to package instructions.

Heat the olive oil in a nonstick skillet. Sautй asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.

Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture, adding cheese and red pepper flakes.

Yield: 4 Servings
7 POINTS per serving 


ENSALADA XEK
(Jicama and Mandarin Orange Salad)

~Shared by Jim D., WA

1 1/2 lbs jicama, peeled and cut into julienne strips
1 lime
1/4 cup sour orange juice
1 small cucumber, peeled, seeded and coarsely diced
5 mandarin oranges, peeled, sectioned and seeds removed
3 small dried chilies, finely chopped
3 tablespoons cilantro, chopped
salt

Peel jicama. The skin of this root vegetable will peel right off after you insert a knife between the skin and the flesh. Remove any traces of brown or remaining skin with a vegetable peeler. To keep the vegetable from discoloring as you work, rub liberally with lime juice. Cut jicama into julienne strips.

Toss in a large bowl with the orange juice.

Peel cucumber, seed and dice.

Meanwhile, peel oranges and separate into sections, removing any seeds.

Toss oranges and cucumber with jнcama. Add chile and cilantro.

Toss and check for seasonings. Refrigerate until ready to serve.

Nutrition Facts 
Serving Size 1 (383g)
Recipe makes 4 servings
Calories 144  
Calories from Fat 5  (4%) 
Amount Per Serving  %DV 
 Total Fat 0.7g  1% 
 Saturated Fat 0.1g  0% 
 Monounsaturated Fat 0.1g  
 Polyunsaturated Fat 0.2g  
 Trans Fat 0.0g  
Cholesterol 0mg  0% 
Sodium 11mg  0% 
Potassium 598mg  17% 
Total Carbohydrate 35.4g  11% 
 Dietary Fiber 11.2g  44% 
 Sugars 17.2g  
Protein 2.8g  5% 
Vitamin A 1009mcg  20% 
Vitamin B6 0.2mg  10% 
Vitamin B12 0.0mcg  0% 
Vitamin C 77mg  129% 
Vitamin E 1mcg  3% 
Calcium 79mg  7% 
Iron 1mg  8%

Source: Recipezaar


SLOW COOKER HEALTHY POTATO SOUP

~Shared by Maggie, TX

Cook in the crock pot all day, add the evaporated milk, and ready to go!

Ingredients
6 large potatoes, cubed after peeling
3 large carrots, sliced
3 stalks celery, chopped
2 onions, chopped (LESS is okay)
4 chicken bouillon cubes
5-6 cups of water
1 can nonfat evaporated milk
shredded cheddar cheese (optional, not in calculation)

Directions
Combine all vegetables, bouillon, and water. in large crock pot. Cook on low for 8 - 10 hours, or high 3 -4. Add evaporated milk, stir till heated through, and serve. May serve with shredded cheddar cheese. Could add a small amount of instant potatoes if you prefer soup a little thicker.

Number of Servings: 15

Nutritional Info
Amount Per Serving
Calories: 148.4
Total Fat: 0.4 g
Cholesterol: 1.0 mg
Sodium: 251.0 mg
Total Carbs: 31.9 g
Dietary Fiber: 4.2 g
Protein: 5.2 g

Source: Quick-And-Easy-Recipes@yahoogroups.com

Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1 whole roasted deli chicken, skinned
-  3 tablespoons no-added-sugar apricot preserves, divided
-  3 tablespoons no-added-sugar orange marmalade, divided
-  2 tablespoons balsamic vinegar, divided
-  Nonstick cooking spray
-  1 large onion, quartered
-  1 clove garlic, minced

DIRECTIONS

Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.

Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.

Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.

Nutritional Information Per Serving (1/4 of chicken): Calories: 278, Fat: 9 g, Cholesterol: 100 mg, Sodium: 110 mg, Carbohydrate: 15 g, Dietary Fiber: 1 g, Sugars: 10 g, Protein: 34 g
Diabetic Exchanges: 1 Carbohydrate, 4 Lean Meat

Source: Express Lane Diabetic Cooking by Robyn Webb


FRESH PLUM TART

~Shared by Mary S., Nashville, TN

Yield: 1 Tart (8 servings)

INGREDIENTS

-  1 refrigerated fill-and-bake pie crust (7 to 7-1/2 ounces)
-  4 ripe plums (about 1 pound total), peeled and thinly sliced
-  2 large eggs, or 1/2 cup egg substitute
-  1/3 cup sugar
-  1/4 cup fat-free sour cream
-  3 tablespoons all-purpose flour

DIRECTIONS

Preheat the oven to 350 degrees F.

Press the prepared pie crust into a 9-inch diameter tart pan with a removable bottom. Press the crust against the fluted edge and trim off any pastry that extends over the top. Discard any extra dough and the trimmings (about 1 ounce).

Bake the crust only 5 minutes, until it is set but brown. Cool on a rack.

Arrange the plum slices in overlapping circles to cover the bottom of the tart shell.

In a small bowl, whisk together the eggs, sugar, fat-free sour cream, and flour until smooth. Pour the custard over the plums; it should fill the spaces between the plums.

Bake at 350 degrees F. for 18 to 20 minutes, until the custard is set and the edges are slightly browned. Cool and cut into 8 equal slices.

Nutritional Information Per Serving (1 slice): Calories: 208, Fat: 9 g, Cholesterol: 58 mg, Sodium: 166 mg, Carbohydrate: 31 g, Dietary Fiber: 1 g, Sugars: 13 g, Protein: 3 g
Diabetic Exchanges: 2 Other Carbohydrate, 1 Fat

Source: The New Family Cookbook for People With Diabetes


PENNE WITH GREENS AND CANNELLINI BEANS

~Shared by Mary S., Nashville, TN

Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.

Yield: 6 main dish servings

INGREDIENTS

-  1 box uncooked Dreamfields Penne Rigate
-  2 tablespoons olive oil
-  1/2 cup diced red bell pepper
-  1 tablespoon minced garlic
-  1/4 to 1/2 teaspoon crushed red pepper flakes
-  1 cup reduced-sodium, fat free chicken broth
-  1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces
-  1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)
-  Kosher salt and freshly ground black pepper to taste
-  Grated Parmesan cheese (optional)

DIRECTIONS

Cook pasta according to package directions. Drain and return to pan.

Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.

Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.

Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.

Nutritional Information (Per Serving): Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g

Source: Dreamfields Healthy Carb Pasta


TURKEY SCALOPPINE WITH MARSALA GLAZE

~Shared by Mary S., Nashville, TN

Yield: 4 Servings
Serving size: 3-1/2 ounces of turkey, 2 to 3 slices

INGREDIENTS

-  3 tablespoons all-purpose flour
-  1/2 teaspoon seasoned salt
-  1/4 teaspoon ground white pepper
-  1 pound boneless turkey breast, thinly sliced
-  1/4 cup dry white wine
-  1/2 cup homemade chicken broth or canned reduced-sodium chicken broth
-  1/4 cup sweet marsala wine
-  1 clove garlic, minced
-  2 teaspoons brown sugar
-  1 teaspoon cornstarch
-  1/2 teaspoon grated lemon zest

DIRECTIONS

Mix the flour with the seasoned salt and pepper in a pie plate or plastic bag. Dredge the turkey slices and shake off the excess.

Heat a large skillet and spray well with non-stick pan spray. Cook the cutlets in a single layer over medium-high heat about 2 minutes on each side, or until light tan in color. Remove the turkey to a warm platter.

Add the white wine, chicken broth, marsala, garlic, and brown sugar to the skillet. Stir, scraping any bits form the bottom of the pan. Bring to a boil and reduce the sauce to about 1/2 cup.

In a small bowl, mix the cornstarch with 2 tablespoons water. Add to the sauce, bring to a boil, and stir in the lemon zest.

Reduce the heat. Return the turkey to the skillet. Coat with sauce to glaze, and heat thoroughly, about 5 minutes.

Nutritional Information Per Serving: Calories: 172, Fat: 1 g, Cholesterol: 82 mg, Sodium: 192 mg, Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 3 g, Protein: 31 g
Diabetic Exchanges: 1/2 Starch, 4 Very Lean Meat

Source: The New Family Cookbook for People With Diabetes


FLOUNDER EN PAPILLOTE

~Shared by Mary S., Nashville, TN

Yield: 6 Servings

INGREDIENTS

-  6 flounder, sole, or other lean white fish fillets (1-1/2 lbs)
-  Salt and pepper, to taste
-  1 cup julienne, or shredded, carrots
-  1 cup sliced mushrooms
-  1/4 cup finely chopped shallots or onion
-  2 cloves garlic, minced
-  1/2 teaspoon dried tarragon leaves
-  2 teaspoons margarine
-  1/2 cup dry white wine or water
-  1/4 cup finely chopped parsley leaves
-  6 lemon wedges

DIRECTIONS

Cut six 12-inch squares of parchment paper. Fold in half, and cut each into a large heart shape. Open hearts and place 1 fish fillet on each; sprinkle lightly with salt and pepper.

Saute carrots, mushrooms, shallots, garlic, and tarragon in margarine in large skillet until carrots are crisp-tender, about 5 minutes. Stir in wine and parsley; season to taste with salt and pepper.

Spoon vegetable mixture over fish. Fold heart packets in half, bringing edges together. Crimp edges tightly to seal. Place packets on jelly roll pan, and bake at 425 degrees F. until packets puff, 10 - 12 minutes. Serve with lemon wedges.

Note: Aluminum foil can be used in place of parchment paper; bake fish 15 minutes.

Nutritional Information Per Serving (1/6 of recipe): Calories: 149, Fat: 2.8 g, Cholesterol: 59.8 mg, Sodium: 118 mg, Protein: 22.3 g, Carbohydrate: 5.7 g
Diabetic Exchanges: 1 Vegetable, 2-1/2 Meat

Source: 1,001 Delicious Recipes for People with Diabetes

Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

GREEN EGGS AND HAM

~Shared by Ann, Mims, FL

Servings: Serves 2 and can be doubled or tripled.

Ingredients:
4 eggs or 1 cup of egg substitute
1 tsp butter
2 tsps prepared pesto
Salt and pepper
Cherry tomatoes cut in half for garnish
4 slices of quarter-inch sliced ham

Instructions:
Melt your butter in a small sautй pan on medium heat. Add your eggs and stir. Add the pesto and stir again to incorporate. If you're using the egg substitute the secret to successful scrambled eggs is not to stir too much. Just let them settle in and use a wooden spoon if you have one to mix them up so they form large clumps. Season with salt and pepper when they get to the consistency you like them. Heat your ham while the eggs cook. You can do this in a warm oven or in a separate sautй pan or even the microwave. Serve under the eggs or on the side.

Serving Suggestions: Garnish on your plate with the cherry tomatoes for color. Enjoy!

Source:  Dinner with Zola


SWEET POTATO PORK STEW

~Shared by Mary S., Nashville, TN

3/4 pound pork chop suey meat
1 tablespoon Dijon mustard
3 tablespoons all-purpose flour
1 tablespoon Pure Cane Dark Brown Sugar
1 small garlic clove, minced
1 tablespoon vegetable oil
1 cup chicken broth
1 small onion, quartered
1 medium sweet potato, peeled and cubed
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh parsley

In a small bowl, toss pork with mustard. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. In a large saucepan coated with cooking spray, cook pork and garlic in oil until pork is browned on all sides. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the onion, sweet potato, salt and pepper. Return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until meat is no longer pink and vegetables are tender. Stir in parsley.

Yield: 2 servings.


PORK AND CHUTNEY SANDWICHES

~Shared by Maggie, TX

I'm forever looking for flavor combinations that are left of center... unusual. I found this gem in a Better Homes & Gardens magazine. It's wonderful for chilly weather. I'm going to try this using boneless breast halves next.

Prep: 25 minutes
Marinate: 1 hour
Cook: 4 minutes

Ingredients

12  oz. boneless pork loin
2  Tbsp. honey
2  Tbsp. ketchup
2  Tbsp. soy sauce
1  tsp. garlic powder
2  tsp. cooking oil
2  kaiser rolls, split and toasted
1/4  cup mayonnaise or tub-style cream cheese (cream cheese was my choice)
2  Tbsp. bottled peach or mango chutney (I chose peach)
2  romaine lettuce leaves
2  thin slices red onion

Directions

1. Cut pork in 4 slices; place each slice between plastic wrap and pound to 1/4-inch thickness. Place meat in resealable plastic bag. In small bowl combine honey, ketchup, soy sauce, and garlic powder; add to bag. Seal bag and turn so meat is coated. Chill in refrigerator 1 hour.

2. Remove meat slices from bag; discard marinade. Heat oil in 12-inch nonstick skillet over medium heat. Add pork; cook 3 to 5 minutes per side or until no pink remains.

3. Spread mayonnaise on split side of roll tops and chutney on split side of roll bottoms. Layer meat on chutney; top with romaine, onion, and roll tops.

Makes 2 sandwiches.

Source: Better Homes & Gardens magazine

Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

MEMPHIS-STYLE PORK CHOPS

All this needs is some deli coleslaw and plenty of cold beer!

Makes: 4 servings
Prep: 15 minutes
Grill: 12 minutes

Ingredients

    * 1/2  cup bottled chili sauce
    * 2  tablespoons molasses
    * 2  tablespoons cider vinegar
    * 1  teaspoon chili powder
    * 4  boneless pork loin chops, cut 3/4 to 1 inch thick (about 1 1/4 pounds total)
    * 1  teaspoon dried basil, crushed
    * 1/2  teaspoon paprika
    * 1/4  teaspoon salt
    * 1/4  teaspoon onion powder
    * 1/4  teaspoon cayenne pepper

Directions

1. In a small saucepan, stir together chili sauce, molasses, vinegar, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat.

2. Trim fat from chops. In a small bowl, stir together basil, paprika, salt, onion powder, and cayenne pepper. Sprinkle evenly over both sides of each chop; rub in with your fingers.

3. Place chops on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until juices run clear (160°F), turning once and brushing with chili sauce mixture during the last 5 minutes of grilling.

Makes 4 servings

Nutrition Facts
    * Servings Per Recipe 4 servings
    * Calories 260,
    * Total Fat (g) 7,
    * Saturated Fat (g) 3,
    * Cholesterol (mg) 83,
    * Sodium (mg) 623,
    * Carbohydrate (g) 16,
    * Fiber (g) 2,
    * Protein (g) 31,
    * Vitamin A (DV%) 0,
    * Vitamin C (DV%) 0,
    * Calcium (DV%) 0,
    * Iron (DV%) 0,
    * Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens magazine


PUMPKIN HONEY MUFFINS

2 c. cooked, mashed pumpkin
2 eggs
1/2 c. oil
1 c. honey
3 c. flour
1/2 teaspoon baking soda
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1/2 cups raisins and 1/2 cups nuts optional

Mix first four ingredients in blender. Pour into bowl. Sift together dry ingredients; add to liquid and mix. Add raisins or nuts, if desired. Spoon into paper muffin cups, or well greased cupcake pans. Bake at 375 degrees for 20 minutes.


CHICKEN WITH STUFFING

1 bag seasoned stuffing mix, 14 to 16 ounces
3 to 4 cups cooked diced chicken
3 cans cream of chicken soup
1/2 cup milk
1 to 2 cups mild cheddar cheese, shredded

Prepare stuffing mix according to package directions and place in 5 quart Crock Pot. Stir in 2 cans of Cream of Chicken soup. In a mixing bowl, stir together cubed chicken, 1 can cream of chicken soup and milk. Spread over stuffing in slow cooker. Sprinkle cheese over top. Cover and cook on Low for 4 to 6 hour or on High for 2 to 3 hours.

Serves 6 to 8.


DANISH PASTRY

Yield:   4 people

Ingredients:

4   cup flour, plain
0.5   cup milk
0.5   cup water, warm
40    gm butter
25    gm yeast, fresh
0.25   cup sugar (caster)
2     x eggs
250    gm butter, unsalted
0.333   cup flour, plain

TO GLAZE:
1     x eggs
1   tbl milk

Method:

Sift flour into a large bowl.

Melt the first portion of butter in the warm water.

Dissolve the yeast in the milk and mix in sugar, beaten eggs and warm water.

Make a well in the flour, pour in milk mixture and mix until smooth first with a wooden spoon and then with the hand. When dough comes away cleanly from sides of bowl, turn onto a floured surface and knead until smooth and elastic.

Place dough in a lightly greased bowl, turning dough so that it is covered lightly and greased all over. Cover with a damp cloth and leave to rise in a warm place for 45-50 minutes or until doubled in bulk.

Knock down dough and roll out into a rectangle three times as long as it is wide.

Soften the second portion of butter and mix with second portion of flour.

Spread the softened butter/flour over 2/3 of the dough. Fold the dough into thirds by folding the uncovered third over the butter and over again. Cover with a cloth and refrigerate 30 minutes.

Roll out again into a rectangle 3 X 1 and fold up again into thirds. Cover with a cloth and refrigerate another 30 minutes.

Repeat the rolling/folding/chilling process twice more.

Roll out dough 0.5cm thickness, cut into long triangles and roll and shape as per danish. allow to rise, brush with beaten egg and milk, bake 380C for 20 minutes until golden.

Serve with afternoon tea.

Source: Food Down Under


DRESSED UP SPAGHETTIO'S

Kids love this stuff.

1 lb. regular spaghetti or rings, cooked and drained
2 cans cream of tomato soup
1 small box Velveeta cheese, cut in small pieces

Combine all ingredients, stirring well. Pour into large casserole dish. Bake in a 350F oven for 30 minutes.


HAMBURGER UPSIDE-DOWN CASSEROLE

1 lb ground beef
ј c chopped onion
1 t salt
ј t chili powder
Ѕ c catsup
1 can whole kernel corn, drained
1 pkg corn muffin mix

Combine ground beef, onion, salt, chili powder and catsup in a skillet.

Saute' until browned. Push meat to edge of skillet and spread drained corn in center. Mix muffin batter as directed on package and pour evenly over meat and corn. Bake at 425° for 20-25 minutes or until muffin layer is done.

Remove from oven and let stand for 5 minutes. Turn onto a plate.


CROCK POT CLASSIC SWISS FONDUE

Ingredients:
1 clove garlic
2 1/2 cups dry white Rhine, Chablis or Riesling wine
1 TBS lemon juice
1 lb. Swiss cheese, grated
1/2 lb. Cheddar cheese, grated
3 TBS flour
3 TBS kirsch
Freshly ground nutmeg
Pepper
 Paprika
1 loaf Italian or French bread, cut into 1-inch cubes

Directions:
1. Rub an enameled or stainless steel pan with garlic clove. Heat wine to a slow simmer (just under boiling). Add lemon juice.

2. Combine cheeses and flour and gradually stir in. Using a figure-8 motion, stir constantly until cheese is melted.

3. Pour into lightly greased Crock-Pot. Add kirsch; stir well. Sprinkle with nutmeg, pepper and paprika.

4. Cover and cook on High setting for 30 minutes, then turn to Low setting for 2 to 5 hours. Keep on Low setting while serving.

5. Using fondue forks, dip bread cubes into fondue.


BUTTER TOFFEE PRETZELS

10 cups regular shaped salted pretzels
1/4 teaspoon salt
1/2 cup butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup brown sugar
1/4 teaspoon baking soda
3 tablespoons butter flavor

Put pretzels into a large baking pan that has been sprayed with a non- stick spray; set aside.

In a saucepan over low heat place corn syrup, sugars, salt and butter; mix well. When mixture is melted and starts to bubble lightly, place lid on pan for 30 seconds. After 30 seconds remove lid and stir with a clean spoon. This will help prevent any sugar or salt crystals from getting back into the syrup mixture. Turn temperature down and let boil gently for five minutes. Stir frequently while cooking. When mixture has cooked for 5 minutes, remove from heat; add baking soda and stir. Make sure all baking soda has been mixed through, the sugar will foam and this normal. Add butter flavoring and stir well. Pour hot toffee mixture over pretzels. Stir, making sure all pretzels are coated.

Place pretzels in a preheated oven at 225 degrees F. Every 15 minutes stir pretzels to coat with toffee mixture. Bake these for 60 minutes. When finished baking, remove from oven and pour onto a non-stick surface. Plastic wrap works well and there is little mess to clean up.


HOISIN PORK AND NOODLES

A quick-to-fix dish with a great taste! Lots of color and crunch.

Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

12 ounces medium egg noodles
1 1/4 lb pork tenderloin, trimmed of fat
2 tsp Chinese sesame oil
4 minced cloves garlic
2 tsp minced fresh ginger (peeled)
1 red bell pepper, cut into short, thin strips
1 1/2 cups snow peas
1/2 cup low-sodium chicken broth
1 tbsp cornstarch
1/2 cup hoisin sauce
1 tbsp light soy sauce
1/2 cup thinly sliced green onion
1/4 cup chopped peanuts

1. Prepare noodles according to package directions.
2. Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices in half.
3. Heat oil in a large deep nonstick skillet over medium-high heat until hot.
4. Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no longer pink.
5. Transfer mixture to a bowl; set aside.
6. Add bell pepper and snow peas to skillet; stir fry 1 minute.
7. Combine broth and cornstarch; mix well.
8. Add broth mixture, hoisin sauce and soy sauce to skillet; bring to a boil, stirring constantly.
9. Add pork mixture; stir-fry 1 minute or until pork is cooked through.
10. Drain noodles; transfer to 6 serving plates.
11. Spoon pork mixture over noodles; sprinkle with green onions.
12. Garnish with peanuts or cashews, if desired.

SUBSTITUTION TIP: Use sugar snap peas if snow pea pods are not available.

Based on individual serving.
Calories: 416
Total Fat: 10 g
Carbohydrates: 49 g
Protein: 29 g


FROZEN PISTACHIO DESSERT

45 Ritz crackers
3/4 cup melted butter
2 small boxes instant pistachio pudding mix
1 quart vanilla ice cream
1 1/3 cup milk
8 ounces Cool Whip
Chocolate chips

Crush crackers and pour melted butter over crackers in a 9 x 13-inch pan. Bake 10 minutes at 350 degrees and let cool.

Mix pudding, milk and ice cream in large bowl and pour into crust. Freeze. Spread cool whip over top and sprinkle with chocolate chips. Keep frozen.

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


Handy Links

A Vote of thanks for this Publication
Tell a friend about this Ezine
A to Z Recipes Website
Contact Publisher
Submit a Recipe
A to Z Recipes Website Archives
A to Z Recipes Theme Issues
View vintage issue archives at Topica
Make a donation
A to Z Recipes QT Discussion Forum


Subscription information

This issue was sent to [%Email%].
To unsubscribe from the A to Z Recipes Newsletter, click on the link at the bottom of this message.

*Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask EZezine to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. EZezine will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).

To subscribe or unsubscribe to this newsletter: