Maggie's World...
A good Monday to you. I hope your weekend was pleasant. Mine was "interesting" to say the least. And, work kept me busy, too. We have a good issue with some great recipes and other goodies you've been kind enough to share with the a2z family. I do appreciate your participation, whether it be in sharing a recipe, a bit of humor, or that vote I know you place daily (of course you do, don't you?). Yes, I put all this together for you daily but it is really YOU that makes this a great place for recipes.
I hope you've taken the time to visit the web site and browse through the recipes there. Also, with the addition of the search engine, you can search for recipes from the daily issues as well. I've been thinking about starting an interactive "group" area. You know...where you can ask questions and talk to other members in the group. Is this something that would be of interest to you? I believe I can do this without selling the farm; maybe even free...I can work on that. The monetary donations have trickled down to a grand total of 3 supporters now (though I remain hopeful things will improve), so free is the most desirable method. I know Yahoo Groups exists as an option. If you would be interested in me seeking out a way for us to have such an area for members to get to know one another,
share recipes and ideas, etc, drop me a quick note and send it to my personal email address (maggieblackwell@hotmail.com) with the subject of "ideas". I will review them and go with the general consensus. Thanks.
Enjoy!
Ramblings...
Praise The Lord!
Shared by: Bette, Pittsburg, CA
There's a little old Christian lady living next door
to an atheist. Every morning the lady comes out onto
her front porch and shouts "Praise the Lord!".
The atheist yells back, "There is no God".
She does this every morning with the same result. As
time goes on the lady runs into financial
difficulties and has trouble buying food. She goes
out onto the porch and asks God for help with
groceries, then says "Praise the Lord".
The next morning she goes out onto the porch and
there's the groceries she's asked for, of course she
says "Praise the Lord".
The atheist jumps out from behind a bush and says,
"Ha, I bought those groceries -- there is no God".
The lady looks at him and smiles, she shouts "Praise
the Lord, not only did you provide for me Lord, you
made Satan pay for the groceries!!"
Doesn't that brighten up your day!
Click here to submit an item for posting in this section.
Did You Know?...
Study: Oranges Keep Cancers Away
CANBERRA, Australia (Reuters) --Eating an orange a day can keep certain cancers away, according to a new Australian study.
The government's key research group, the Commonwealth Scientific and Industrial Research Organization (CSIRO), found consuming citrus fruits could reduce the risk of mouth, larynx and stomach cancers by up to 50 percent.
One extra serve of citrus a day -- on top of the recommended five daily servings of fruit and vegetables -- could also reduce the risk of a stroke by 19 percent.
"Citrus fruits...protect the body through their antioxidant properties and by strengthening the immune system, inhibiting tumor growth and normalizing tumor cells," CSIRO researcher Katrine Baghurst said in a statement.
The Australian study, which was based on 48 international studies on the health benefits of citrus fruits, also found "convincing evidence" that citrus could reduce the risk of cardiovascular diseases, obesity and diabetes.
Baghurst said oranges have the highest level of antioxidants of all fruit, with more than 170 different phytochemicals, including more than 60 flavonoids shown to have anti-inflammatory, anti-tumor and blood clot inhibiting properties.
From my own recipe files comes a great way to incorporate some healthy ingredients into your daily morning ritual:
ORANGE BREAKFAST SMOOTHIE
6 3/4 ounces (200 ml) orange juice
?? - 1 frozen banana
?? - 1 tbsp honey
Cut banana into chunks and add to juice with honey. Blend ingredients in blender or with hand blender until smooth.
Serves 1.
Click here to submit an item for posting in this section.
Next Monthly Theme...
Favorite Diet Recipes
I thought this was appropriate as we will all be looking for ways to shed some of the pounds gained by all the "holiday cheer". 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 January's theme issue is Friday, December 26th.
Theme recipes must have subject: "Favorite Diet Recipes" and will be posted on Sunday, January 4th.
Click here to submit an item for posting in this section.
Crazy Corner...
Cooking Humor
Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect!
--THOMAS CARLYLE
Kissing don't last: cookery do!
--GEORGE MEREDITH
'Tis an ill cook that cannot lick his own fingers.
--SHAKESPEARE
Cooking is like love. It should be entered into with abandon or not at all.
--HARRIET VAN HORNE
Even today, well-brought-up English girls are taught by their mothers to boil all veggies for at least a month and a half, just in case one of the dinner guests turns up without his teeth.
--CALVIN TRILLIN
I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.
--JAMES BEARD
The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance.
--BRYAN MILLER
The reason why Chinese vegetables taste so good is simple: The Chinese do not cook them, they just threaten them!
--JEFF SMITH
In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom.
--BARBARA COSTIKYAN
What my mother believed about cooking was that if you worked hard and prospered, someone else would do it for you.
--NORA EPHRON
Few things are more revolting than the spectacle of a normally reasonable father and husband gowned in a hot apron inscribed with corny legends, presiding over a noisome brazier as he destroys huge hunks of good meat and fills the neighborhood with greasy, acrid smoke: a Boy Scout with five o'clock shadow.
--DONALD ROGERS
Click here to submit an item for posting in this section.
Take a moment to do the right thing. Place a vote every day for what is done for YOU every day.
Having trouble using the method above for placing your vote?
Click here for a link that may be more user friendly.
A donation to A to Z Recipes would be gratefully accepted. For those who can afford to do so, it is a responsible and conscientious act.
To make cash donations using other methods, click here.
Your Favorites...
SNOWBALLS
~Sent in by: Lori, Denver, CO
1/2 cup margarine
3 tablespoons powdered sugar
1 cup flour, sifted
1 cup pecans, finely chopped
powdered sugar
Cream margarine with 3 tablespoons powdered sugar until fluffy in a medium sized bowl; stir in flour gradually, then pecans until well-blended. Chill several hours or until firm enough to handle.
Roll dough a teaspoon full at a time into marble-sized balls between palms of hands; place 2 inches apart on ungreased cookie sheet.
Bake at 325 for 20 minutes or until lightly golden.
Cool on cookie sheet for 5 minutes; remove carefully. Roll in additional powdered sugar while still warm to make a generous white coating; cook completely on wire racks.
CINNAMON AND SUGAR SLICES
Prep Time: 15 minutes
~Sent in by: Jean, Syracuse, NY
Ingredients
1/4 cup shortening
1/4 cup margarine or butter
1-1/2 cups all-purpose flour
1/2 cup granulated sugar or packed brown sugar
1 egg or 1 large egg white
1 tablespoon milk
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg
Directions:
1. In a large mixing bowl beat shortening and margarine or butter with an electric mixer on medium to high speed about 30 seconds or until softened.
2. Add about half of the flour to the shortening mixture. Then add the 1/2 cup granulated sugar or brown sugar, egg or egg white, milk, vanilla, baking soda, and salt. Beat until thoroughly combined, scraping sides of bowl occasionally. Beat or stir in the remaining flour.
3. Shape dough into two 4-inch rolls. Wrap the rolls in waxed paper or plastic wrap. Chill for 4 to 24 hours or until dough is firm enough to slice.
4. To bake, cut each roll of dough into 12 to 16 slices. Place slices on an ungreased cookie sheet. Stir together the 1 tablespoon sugar and cinnamon or nutmeg. Sprinkle over cookies.
5. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm and the bottoms are lightly browned. Remove cookies and cool on a wire rack. Makes 24 to 32 cookies.
Menu Suggestion: Pack them for a picnic along with sandwiches, your favorite snack chips, and fresh fruit.
Make-Ahead Tip: Cover and freeze 4-inch dough rolls for up to 3 months. Thaw in the refrigerator overnight.
TUNA FLORENTINE
~Sent in by Larry Holmes, Ontario, Canada
2 tablespoons butter
1 onion, sliced
1 clove garlic, minced
1 can (19 ounces) tomatoes
1 can (7 ?? ounces) tomato sauce
?? teaspoon dried basil
?? teaspoon sugar
?? teaspoon salt
?? teaspoon freshly ground pepper
?? pound medium egg noodles
1 package (10 ounces) fresh spinach
1 can (6 ?? ounces) tuna, drained
?? cup freshly grated Parmesan cheese
In large skillet over medium heat, melt butter; cook onion and garlic until softened, about 5 minutes. Stir in tomatoes, tomato sauce, basil, sugar, salt and pepper; simmer, uncovered, for about 20 minutes or until mixture has thickened. Taste and adjust seasoning.
Meanwhile, in pot of boiling salted water, cook noodles according to package directions or until al dente. Drain well and set aside. Wash spinach and with just the water clinging to leaves, cook in large saucepan just until wilted. Squeeze spinach completely dry and chop coarsely; set aside.
Break tuna into chunks and stir into tomato mixture along with cooked noodles. Transfer to 6-cup casserole. Spoon chopped spinach around edge and sprinkle all over with cheese. (Casserole can be prepared ahead to this point, covered and refrigerate for a few hours. Let stand at room temperature before continuing with recipe.) Bake in 375?° F. oven for about 25 minutes or until hot and bubbly.
Makes 4 to 6 servings.
COUNTRY HAM AND CORNBREAD CASSEROLE
~Sent in by: Joyce, IL
2 cups cubed cooked ham
1/2 cup chopped green onions
1/4 cup of margarine or butter, melted
2 eggs well beaten
1 (11-ounce) can corn with red and green peppers, drained
1 (8.5 ounce) can cream style corn
1 cup Martha White Self Rising White Cornmeal
3/4 cup buttermilk
4 ounces (1 cup) shredded Cheddar Cheese
Heat oven to 350 degrees F. Grease 12X8-inch (2 Qt.) baking dish. In large bowl, combine all ingredients except cheese. Pour into greased baking dish.
Bake at 350 degrees F for 35-55 minutes or until golden brown and set. Sprinkle with cheese. Bake an additional 2-3 minutes or until cheese is melted. Let stand for 5 minutes before serving. Cut into squares.
Makes 6 servings.
MACARONI AND CHEESE
~Sent in by: Barbara, Chula Vista, CA
This recipe was given to me by a dear friend, Marie Shove. It is, without a doubt, the best macaroni and cheese that I have ever eaten. I have served it as a side dish on Thanksgiving ever since I received it.
6 tablespoons margarine
1/2 cup flour
1 teaspoon salt
3/4 teaspoon pepper
1 teaspoon dry mustard
1 small grated onion
4 cups milk
2 cups grated sharp cheddar cheese
2 tablespoons grated cheese
2 cups grated extra sharp cheddar cheese
5 1/2 cups small elbow macaroni, cooked
1 fresh large tomato, sliced
3 slices crumbled cooked bacon
Bread crumbs
1 teaspoon margarine
Melt the margarine over low heat. Over low heat, stir in the flour, salt, pepper and dry mustard. Cook until smooth, stirring constantly. Add the grated onions. Remove from heat. Gradually stir in the milk. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from heat. Stir in the cheese until melted. If necessary, return to low heat to melt the cheese.
To combine the cheese and macaroni. Grease the casserole dish; turn half of the macaroni into dish. Add 4 slices of tomato. Sprinkle a little crumbled bacon over tomato. Add rest of macaroni, sprinkle a little more bacon, place 3 large slices of tomato on top. Cover lightly with buttered breadcrumbs, dot with margarine. Add remaining 2 tablespoons grated cheese.
Bake at 350 F. for 45 minutes.
Click here to submit an item for posting in this section.
Heart Healthy...
CRISPY OVEN-FRIED CHICKEN
For less fat, bake chicken in the oven instead of frying.
?? cup skim milk or buttermilk
1 tsp poultry seasoning
1 cup cornflakes, crumbled
1?? Tbsps onion powder
1 ?? Tbsps garlic powder
2 tsps black pepper
2 tsps dried hot pepper, crushed
1 tsp ginger, ground
8 pieces chicken, skinless (4 breasts, 4 drumsticks)
1 tsp vegetable oil (use to grease baking pan)
a few shakes paprika
Preheat oven to 350?° F.
Add 1/2 teaspoon of poultry seasoning to milk.
Combine all other spices with cornflake crumbs and place in a plastic bag.
Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs. Refrigerate for 1 hour.
Remove from refrigerator and sprinkle lightly with paprika for color. Evenly space chicken on greased baking pan.
Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. The drumsticks may require less baking time than the breasts. Crumbs will form a crispy ???skin.??? (Do not turn chicken during baking.)
Makes 6 servings--Serving size: 1/2 breast or 2 small drumsticks
Calories 256
Fat 5 g
Saturated fat 1 g
Cholesterol 82 mg
Sodium 286 mg
Click here to submit an item for posting in this section.
For Two...
BEEF AND RICE CASSEROLE
~Sent in by: Jean, Syracuse, NY
1/2 pound ground beef
1/2 cup quick cooking rice
1/2 of 10 oz package frozen peas
1 10 oz can tomato soup
1 soup can water
1/2 teaspoon salt
dash of pepper
2 tablespoons chopped onion
Brown the ground beef in a skillet with the onion. In a casserole dish, combine the uncooked rice, peas, soup, can of water, salt and pepper. Add beef and onions and mix. Bake at 325* for 1 hour.
Click here to submit an item for posting in this section.
Always remember:
Do NOT respond to this newsletter by hitting "REPLY". Use the appropriate email address as you do some things by replying in that fashion. You send your emails to Zinester (not me). Zinester forwards them to me, loading my inbox with a VERY large message as it contains the issue, too. I'd like to keep what storage has been purchased at Hotmail for everyone's emails (although yours is important!). Thanks!
A to Z Recipes Website
| View recent issue archives on our web site
| View recent issue archives at Zinester
| View vintage issue archives at Topica
| Shop with Us
| Subscribe to Newsletter
| Unsubscribe from A to Z Recipes
| Recipe Collection
| Contact List Owner
| Make a Submission
| Support this publication
| Reciprocal Links
|
