Maggie's World...
Good morning to everyone. This is a particularly good morning for me as I was supposed to work 12 hours. I looked the work schedule over and realized I was asked to work over today so there would be adequate coverage the 4 hours following my scheduled shift. We ended up with more than enough during the first 4 hours so I switched my schedule to save the Department overtime. Yes, with Christmas coming, it would have been nice to get some overtime but not at an unnecessary expense to my employer. So...I work until 10 tonight. I??™ve discovered that doing something nice always is repaid ten-fold. You have to look for those rewards sometimes but they are there.
This Thursday is my son??™s 13th birthday. I will bake him a cake and we??™ll celebrate at home this year. Maybe I??™ll prepare Trey??™s favorite dinner, too. I recall when my oldest turned 13 (she??™s 32 now) and my second (she??™s almost 15) but this one is a little different. I love having my kids but this birthday is akin to seeing the light at the end of the tunnel. At work, I have a little magnet on which is written ???Due to budget constraints, the light at the end of the tunnel has been disconnected???. My favorite is ???Beware of the light at the end of the tunnel...it may be the headlights of an oncoming train???. THAT was has been my usual pattern, lol. The time when my kids are grown and pursuing their own lives seems more real to me now. Getting 8 hours rest in one night does, too, lol.
We??™ve got a great selection of recipes for you today as well as some funnies. We have nice contributions in our ???Ramblings??? and ???Did you know??? sections, too. Your help makes all the difference in the world to this publication. Accept my thanks for your participation and support.
Enjoy!
Ramblings...
A Positive Pause
Shared by: Bette, Pittsburg, CA
I found this awesome and wanted to share it with you.
If you are rushing quickly through your e-mail, please come back a little later when you can take a deep breath for a few minutes to view this. I also recommend that you click on the Full Screen icon on the Windows toolbar, it is an even more dynamic presentation that way. ENJOY
CLICK HERE
positivepause.com
Copyright ?©1998-2002 Ralph S. Marston, Jr. All rights reserved.
Used with permission.
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Did You Know?...
Shared by: Becky Jo, Salisbury, MO
Did you know that after you check that box of baking soda and happen to find out that it isn't quite what it used to be.... That instead of just throwing it away, it still has at least one more use? That's right. Turn on the cold faucet and slowly pour the old box of Baking Soda down the drain. It helps to freshen the drain. Or you can still use it in the cat litter box, too.
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Crazy Corner...
Shared by Jim, WA
The Supreme Court ruled there cannot be a Nativity scene in Washington, DC this Christmas. This isn't for any religious or constitutional reason, they simply have not been able to find three wise men and a virgin in the nation's capitol. There was no problem however finding enough asses to fill the stable.
Shared by: Larry Holmes, Ontario, Canada
It's always sad when you have to disillusion a child by telling him
there is no Santa Claus. I prefer to maintain their innocence by just
telling them that Santa can't come anymore because he was killed in a
shoot-out with the Police after they caught him dealing crack cocaine.
Medical Insurance Explained
Shared by: Judy, MI
Q. I just joined an HMO. How difficult will it be to choose the doctor I want?
A. Just slightly more difficult than choosing your parents. Your insurer will provide you with a book listing all the doctors in the plan. These doctors fall into two categories - those who are no longer accepting new patients, and those who will see you but are no longer participating in the plan. But don't worry, the remaining doctor who is still in the plan and accepting new patients has an office just a half-day's drive away, and a diploma from a Third World country.
Q. Do all diagnostic procedures require pre-certification?
A. No. Only those you need.
Q. Can I get coverage for my pre-existing conditions?
A. Certainly, as long as they don't require any treatment.
Q. What happens if I want to try alternative forms of medicine?
A. You'll need to find alternative forms of payment.
Q. My pharmacy plan only covers generic drugs, but I need the name brand. I tried the generic medication, but it gave me a stomach ache. What should I do?
A. Poke yourself in the eye.
Q. What if I'm away from home and I get sick?
A. You really shouldn't do that.
Q. I think I need to see a specialist, but my doctor insists he can handle my problem. Can a general practitioner really perform a heart transplant right in his office?
A. Hard to say, but considering that all you're risking is the $20 co-payment, there's no harm in giving him a shot at it.
Q. Will health care be different in the next decade?
A. No. But if you call right now, you might get an appointment by then
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Your Favorites...
JAM BREAD
~Sent in by: Jessica, Corfu, Greece
1 c. oleo
4 eggs
1 1/2 c. sugar
3 c. flour
1 tsp. salt
1/2 c. sour cream
1/2 tsp. baking soda
1 tsp. lemon juice
1 tsp. vanilla
1 c. jam (blackberry)
Cream oleo, sugar, vanilla, lemon juice, and salt. Add eggs, one at a time. Add dry ingredients alternately with sour cream. Fold in jam last. Pour into 2 large loaf pans. Bake at 350 degrees for approximately 50-60 minutes or until done.
FRESH FRUIT PLATTER WITH GINGER-ORANGE CREAM
~Sent in by: Larry Holmes, Ontario, Canada
1 8-ounce container mascarpone cheese
1/3 cup sour cream
2 tablespoons brown sugar
2 teaspoons finely shredded orange peel
?? teaspoon grated gingerroot
6 cups assorted fresh fruits*
Stir together mascarpone, sour cream, brown sugar, orange peel and gingerroot. Cover and chill up to 48 hours before serving.
To serve, arrange fruit on platter around bowl of dip.
Makes 12 servings (1 ?? cups dip)
*Whole strawberries, pear and/or apple wedges, kiwifruits, carambola (starfruits) and red and/or green grapes
STUFFED SQUASH
~Sent in by: Treva, NC
4 medium zucchini, yell squash or pattypan squash
3 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
1/3 cup parsley
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese
salt & pepper to taste
1/2 cup plain bread crumbs
1 Tbsp. olive oil
1. Cut squash lengthwise. Scoop out seeds and pulp, leaving a 1/4 inch shell. Chop seeds AND pulp coarsely; set aside. Place shell halves in a large pot of lightly salted boiling water and parboil for 10 minutes. Drain and place, cut side down on a paper towel.
2. In a medium skillet, heat oil and saut?© ONION AND garlic for 5 minutes. Add chopped pulp and cook 2 minutes longer. Remove from heat and cool slightly. Stir in parsley, the 2 cheeses, salt and pepper.
3. Arrange squash, cut side up, in a lightly oiled shallow dish that will just hold them. Fill centers with cheese mixture, mounding as necessary.
4. In a small bowl, combine bread crumbs and olive oil. Sprinkle over squash and bake in a 400 degree F oven for 20 minutes; or, until bread crumbs are lightly browned.
Makes 8 servings
CHOCOLATE CRUNCH BROWNIES
~Sent in by: Linda, CA
1 cup butter or margarine, softened
2 cups sugar
4 eggs
6 tbsp baking cocoa
1 cup all purpose flour
2 tsp vanilla extract
1/2 tsp salt
1 jar (7 ounces) marshmallow cr??me
1 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips
3 cups crisp rice cereal
Preheat oven to 350 F. Grease and flour a 13 x 9 inch
baking dish. In a mixing bowl, cream butter and sugar.
Add the eggs. Stir in cocoa, flour, vanilla, and salt.
Spread into the prepared 13 x 9 inch baking dish.
Bake at 350 F for 25 minutes or until brownies test done
by inserting a wooden toothpick into the center and it
comes out clean. Cool. Spread marshmallow creme over
cooled brownies. In a small saucepan, melt the
peanut butter and chocolate chips over low heat.
Stir constantly. Remove from the heat. Stir in the cereal.
Spread over marshmallow layer. Chill before cutting.
Store in the refrigerator.
Yield: 3 dozen
EGGNOG COOKIES
~Sent in by: Cora, Washington, DC
2 1/4 cups flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/4 cups sugar
3/4 cup butter, softened
1/2 cup eggnog
1 tsp. vanilla extract
2 large egg yolks
1 tbsp. nutmeg
Preheat oven to 300 degrees. Combine flour, baking powder, cinnamon and nutmeg. Mix well with a wire whisk and set aside. Cream sugar and butter with a electric mixer until it forms a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed JUST until combined do not over mix. Drop by teaspoonful onto a ungreased cookie sheet 1 inch apart. Sprinkle with nutmeg and bake for 23 to 25 minutes or until bottoms are light brown. Transfer to a flat surface to cool immediately.>/p>
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Heart Healthy...
BLACK SKILLET BEEF WITH GREENS & RED POTATOES
A heart-healthy one-dish meal that is made with lean top round beef, lots of vegetables, and a spicy, herb mixture.
1 lb top round beef
1 Tbsp paprika
1-1/2 tsp oregano
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp black pepper
1/8 tsp red pepper
1/8 tsp dry mustard
8 red-skinned potatoes, halved
3 C finely chopped onion
2 C beef broth
2 large garlic cloves, minced
2 large carrots, peeled, cut into very thin 2-1/2-inch strips
2 bunches mustard greens, kale, or turnip greens, stems removed,
(1/2 lb each) coarsely torn
as needed nonstick spray coating
Partially freeze beef. Thinly slice across the grain into long strips 1/8-inch thick and 3 inches wide.
Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard. Coat strips of meat with the spice mixture.
Serve in large serving bowl, with crusty bread for dunking.
Yield: 6 servings--Serving Size: 7 oz
Each serving provides:
Calories: 342
Total fat: 4 g
Saturated fat: 1 g
Cholesterol: 45 mg
Sodium: 101 mg
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For Two...
ONION-STUFFED SIRLOIN WITH MUSHROOM SAUTE
~Sent in by: Jean, Syracuse, NY
Ingredients
1/2 of a small onion, thinly sliced and separated into rings
1 clove garlic, minced
1 tablespoon margarine or butter
1/8 teaspoon lemon-pepper seasoning or pepper
1 8-ounce boneless beef top sirloin steak, cut 1-1/2 inches thick
3/4 cup sliced fresh shiitake or other mushrooms
1 tablespoon margarine or butter
1 teaspoon cornstarch
1 teaspoon Worcestershire sauce
1/2 teaspoon instant beef bouillon granules
1 tablespoon dry red or white wine
Directions:
1. For stuffing, in a small saucepan cook the onion and garlic in margarine or butter until onion is tender but not brown. Remove from heat. Stir in the lemon-pepper seasoning or pepper. Set aside.
2. Make a pocket in the steak by cutting a deep horizontal slit. Spoon the stuffing into the pocket. If necessary, secure opening of the pocket with a wooden toothpick.
3. To grill, place steak on the rack of an uncovered grill. Grill directly over medium-hot coals to desired doneness, turning once. (Allow 14 to 18 minutes for rare, 18 to 22 minutes for medium, or 24 to 28 minutes for well-done).
4. Or, to broil, place steak on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat to desired doneness, turning once. (Allow 14 to 18 minutes for rare, 19 to 22 minutes for medium, or 23 to 28 minutes for well-done).
5. Meanwhile, for mushroom sauce, in a small saucepan cook the mushrooms in margarine or butter until tender. In a small bowl stir together the cornstarch, Worcestershire sauce, bouillon granules, and 1/2 cup water. Carefully add to the saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in wine. To serve, cut steak in half. Transfer steak halves to individual plates. Pour sauce over steak.
Makes 2 servings.
Menu Suggestion: Grill new potatoes to round out the meal.
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