Maggie's World...
Good morning. I hope this finds you well. Speaking of well...just where was that hill? I am referring to the one I am supposedly ???over???. I??™m not sure at what age it is we reach when we are considered ???over the hill???. Surely I??™m on it. I am feeling as if I have been on an up-hill climb lately as even getting up and going to work is a major task for me. I??™m truly grateful that I have a job but especially one I love. Imagine feeling like this and NOT enjoying it!
Even though we are not seeing winter temperatures here in Texas, I am in the mood for winter. I sit here with the windows open in shorts and a t-shirt, yet long for weather that invites winter meals. You know, the kind that warm up you kitchen with their preparation, and your other senses with their consumption. Since I am in the mood, I thought it would be nice to share some recipes for such weather, so today??™s issue will focus on cool weather, comfort food. Many of our recipes today are from YOU. I thank you!
Enjoy!
Ramblings...
Rockin' Santa
Shared by Pat, Auburn, WA
If I were a rockin' Santa,
You know what I'd do?
I'd dump the silly gifts
That are given to you.
I'd deliver some things
Just inside your front door --
Things you have lost,
But treasured before.
I'd give you back all
Your maidenly vigor,
And to go along with it,
A neat, tiny figure;
Then restore the old color
That once graced your hair
Before rinses and bleaches
Took residence there.
I'd bring back the shape
With which you were gifted,
So things now suspended
Need not be uplifted.
I'd draw in your tummy
And smooth down your back
Till you'd be a dream
In those tight fitting slacks!
I'd remove all your wrinkles
And leave only one chin,
So you wouldn't spend hours
Rubbing grease on your skin.
You'd never have flashes
Or queer dizzy spells,
And you wouldn't hear noises
Like ringing of bells.
No sore aching feet,
And no corns on your toes
No searching for spectacles
When they're right on your nose.
Not a shot would you take
In your arm, hip or fanny
From a doctor who thinks
You're a nervous old granny.
You'd never have a headache,
So no pills would you take.
And no heating pad needed
Since your muscles won't ache.
Yes, if I were Santa,
You'd never look stupid.
You'd be a cute little chick
With the romance of a cupid.
I'd give a lift to your heart
When those wolves start to whistle,
And the joys of your heart
Would be light as a thistle.
But alas! I'm not Santa.
I'm simply just me,
The matronest of matrons
You ever did see.
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Did You Know?...
Drinking more water can help you lose weight
It's simple-water naturally suppresses your appetite and drinking at least eight glasses a day will help you burn fat and lose weight.
Some people give up water when they diet, thinking they'll lose weight. But just the opposite happens. If you don't drink enough water every day, your body may be storing water- and fat-that you don't want.
A new fact sheet from the University of Minnesota Water Resource Center incorporates research from several sources into a short, concise guide on drinking water to lose weight. Here are some highlights:
--Your body needs water-it's 60 percent water. But if you don't drink enough, your body thinks it's in danger and tries to hold onto all the water it can get. The water is stored between the cells and shows up as extra weight. Your feet, legs and hands may even swell up. When your body gets enough water, the stored water is released.
--You need water for your body to burn fat. Without water, your kidneys can't do their job properly and your liver must pitch in to help. While it's helping the kidneys, your liver can't burn as much fat, so some of the fat that would normally be used as fuel gets stored in your body instead. Drinking more water lets the liver get back to its own job-turning fat into fuel.
--The more water you drink, the less you'll eat. Water is a natural appetite suppressant. A glass of water before eating will help you feel full and eat less. You'll also get rid of extra salt by drinking water (salt can cause the body to hold onto water).
--Drink at least eight, eight-ounce glasses of water every day. If you're overweight, drink an additional glass for every 25 pounds of excess weight. Cool or cold water is best. It's absorbed faster and cold water may burn more calories. And don't drink cola, Mountain Dew or anything with caffeine in it. Caffeine is a diuretic and will cause you to lose water.
Your urine will be a clear color when you drink enough water. And eventually, your body will adjust to more water so you won't be constantly running to the restroom.
The fact sheet, "Water Will Help You Lose Weight," is available through the U of M Extension Service water quality program at (612) 624-9282. Or, check it out on their website at www.extension.umn.edu/water.
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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.
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Crazy Corner...
BEFORE BREAKFAST?
A couple had been married for 50 years.
They were sitting at the breakfast table one morning when the old gentleman said to his wife, "Just think, honey, we've been married for 50 years."
"Yeah," she replied, "Just think, fifty years ago we were sitting here at this breakfast table together."
"I know," the old man said, "We were probably sitting here naked as jaybirds fifty years ago."
"Well," Granny snickered, "What do you say...should we get naked?"
Where upon the two stripped to the buff and sat down at the table.
"You know, honey," the little old lady breathlessly replied, "My breasts are as hot for you today as they were fifty years ago."
"I wouldn't be surprised," replied Gramps. "One's in your coffee and the other is in your oatmeal!
HARD OF HEARING
An elderly couple was driving cross-country, and the woman was driving.
She gets pulled over by the highway patrol.
The officer says, "Ma'am, did you know you were speeding?"
The woman turns to her husband and asks, "What did he say?"
The old man yells, "HE SAYS YOU WERE SPEEDING."
The patrolman says, "May I see your license?"
The woman turns to her husband and asks, "What did he say?"
The old man yells, "HE WANTS TO SEE YOUR LICENSE."
The woman gives him her license.
The patrolman says, "I see you are from Arkansas. I spent some time there once, had the worst sex with a woman I have ever had."
The woman turns to her husband and asks, "What did he say?"
"HE THINKS HE KNOWS YOU," the old man yells.
TOP TEN PARTY GAMES FOR THE "OVER 50" CROWD
10. Sag! You're it!
9. Pin the toupee on the bald guy.
8. 20 questions shouted in your good ear.
7. Kick the bucket.
6. Red Rover, Red Rover, the nurse says bend over.
5. Doc, doc, goose.
4. Simon says something incoherent.
3. Musical recliners.
2. Spin the bottle of Mylanta.
1. Hide and go pee!
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Your Favorites...
BLACK EYED PEA'S BAKED SQUASH
Makes 12 servings
~Sent in by: Pat Collins, LA
The Black Eyed Pea is a home style restaurant in South Texas. Great food and this is one of their recipes that everybody loves. If you like squash, you will like this recipe.
5 pounds medium-size yellow squash
2 eggs, beaten
1 1/2 to 2 cups bread crumbs
4 ounces (1 stick) butter or margarine, melted
1/4 cup granulated sugar
Salt and pepper to taste
2 tablespoons chopped onion (I use more)
Preheat oven to 350 degrees.
Cut off tips of squash, then cut each squash into 3 or 4 pieces. Put in a sauce pan with enough water to cover and bring to a boil, reduce heat and cook until tender. Drain and place in a large bowl and mash.
Stir in eggs, crumbs, butter, sugar, salt, pepper, and onion. Spoon mixture into a 3 quart casserole that has been lightly greased. Sprinkle a light layer of bread crumbs on top. Bake until lightly browned, 30 to 40 minutes.
SPLIT PEA SOUP
~Sent in by Larry Holmes, Ontario, Canada
1 ?? cups dried split peas
ham bone (optional)
2-inch cube salt pork
1 onion, chopped
3 tablespoons butter
2 tablespoons flour
2 cups milk
salt
freshly ground pepper
Soak the peas overnight in water to cover. Add enough water to the soaking liquid to make 2 ?? quarts. Put the peas and liquid in a large soup pot and the ham bone. Add the salt pork and onion. Bring to a boil, reduce heat and simmer, partially covered, for 1 ?? to 2 hours or until the peas are soft. Discard the salt pork. Put through a strainer or vegetable mill or pur?©e the soup in a blender or food processor. Melt the butter in a small saucepan, stir in flour and cook over low heat for a few minutes. Add the milk, stirring constantly and cook until smooth and thickened. Stir this sauce into the soup and add salt and pepper to taste.
Makes 10 to 12 cups.
CROCKPOT CHICKEN AND NOODLES
4 to 6 servings
~Sent in by Bev, FL
2 tablespoons of chopped celery
1/4 cup chopped carrots
1 large onion, sliced
1 teaspoon crushed dried basil
6 boneless skinless, chicken breasts, cut into bite size pieces
salt and pepper to taste
3 cups water
4 cups cooked egg noodles
Place the celery, carrots, onion, and basil in bottom of crockpot. Arrange the chicken on top of vegetables and season with salt and pepper, add the water. Cook on low for 6 to 8 hours. Add the cooked noodles to the pot and serve.
NO-STIR COBBLER
~Sent in by Pat, Auburn, WA
Ingredients
3 Tbsp. butter or margarine
1 cup sifted flour
1/2 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup milk
1 can (No. 303) cling peach slices packed in heavy syrup
Directions
Melt butter in 8-in square pan. Preheat oven to 375F.
Sift together flour, sugar, baking powder and salt. Gradually add milk to flour mixture, stirring until fairly smooth. (Don't worry about small lumps.)
Spoon batter as evenly as possible over melted butter. DO NOT STIR.
Remove peach slices from can with fork and place them evenly on batter. DO NOT STIR.
Drizzle peach syrup over all. DO NOT STIR.
Bake for about 75 minutes or until lightly brown on top.
Serve warm, topped with ice cream if desired.
Six servings
Variations: Substitute 1 can (No. 303) red, sour pitted cherries (water pack) for the peaches. After the cherry juice has been added sprinkle 1/2 cup additional sugar, cinnamon to taste and 1/2 tsp. almond extract on top. Dot with butter.
SALMON STROGANOFF
~Sent in by Treva, NC
4 cups cooked wide egg noodles
1 can salmon, drained, bones and skin removed
1 jar (4.5 oz) sliced mushrooms, drained
1 jar (2 oz) diced pimientos, drained (I omitted these)
1 & 1/2 cups small-curd cottage cheese
1 & 1/2 cups (12 oz) sour cream
1/2 cup mayo
3 Tbsp. grated onion
1 garlic clove, minced
1 & 1/2 tsp. Worcestershire sauce
1 tsp. salt
1 cup (4 oz) shredded cheddar cheese
1/3 cup dry bread crumbs
2 Tbsp. butter
In a bowl, combine the noodles, salmon, mushrooms and pimientos. Combine cottage cheese, sour cream, mayo, onion, garlic, Worcestershire sauce and salt; add to noodle mixture and mix well. Stir in cheddar cheese. Transfer to a greased 2 Qt. baking dish.
Toss bread crumbs and butter; sprinkle over the casserole. Bake, uncovered, at 350 F for 30-35 minutes or until bubbly.
Yield: 4-6 servings.
PLUM STRUDEL
~Sent in by Rita, London, England
Ingredients
1-3/4 plums, seeds removed and cut into quarters
1 scant cup of red wine (Pinot Noir is good)
3-1/2 oz. sugar
6 Tablespoons unsalted butter
2 pinches cinnamon
1 pinch allspice
1 box frozen Phyllo dough
about 6 Tablespoons vegetable oil
1 egg, beaten
3 Tablespoons slivered almonds
1. Pour wine and sugar into a saucepan and bring just to a boil.
2. Reduce heat and add the plums. Cook about 5 minutes and remove with a slotted spoon. Reserve the wine and allow to cool.
3. Melt 3 tablespoons of the butter in a frying pan, add the spice and stir.
4. Add the plums and fry briefly. Allow to cool.
5. Remove the phyllo sheets and brushing each sheet with oil, arrange them, slightly overlapping, to form a 12 x 16" rectangle.
6. Arrange the plums over the phyllo, leaving a 2" border.
7. Turn in the long borders on top of the fruit. Roll up the strudel from the short end.
8. Place the strudel seam-side down on an oiled baking dish. Brush with the beaten egg and place in the refrigerator to chill for 20-30 minutes.
9. Heat the oven to 425?°F. Put the strudel in the preheated oven and cook for 20 minutes or until golden and crispy.
10. In the meantime, reduce the saved wine until it is syrupy, then whisk in the rest of the butter.
To Serve:
Pour the reduced wine syrup into a small pitcher. Slice the strudel and serve with the syrup.
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Heart Healthy...
GOLDEN TURKEY NOODLE SOUP
Yield: 8 servings
6 1/2 cups unsalted chicken broth or water
1 1/2 cups diced peeled sweet potatoes (about 1 1/2 medium)
1 medium onion, chopped
2 tsp. chicken bouillon granules
1/8 tsp. ground white pepper
1 medium carrot, peeled and diced
1 stalk celery with leaves, thinly sliced
4 ounces medium no-yolk noodles
2 cups diced cooked turkey breast of chicken breast
1. Combine the broth or water, sweet potatoes, onion, bouillon granules, and pepper in a 3-qt. pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
2. Remove the pot from the heat. Using a slotted spoon, transfer the sweet potatoes to a blender. Add 1 1/2 cups of the hot broth to the blender, and place the lid on the blender, leaving the top slightly ajar to allow steam to escape. Carefully blend the mixture at low speed until smooth.
3. Return the blended mixture to the pot, and place over high heat. Add the carrots and celery, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 6 to 8 minutes, or until the vegetables are barely
tender.
4. Add the noodles and turkey or chicken to the pot, cover, and simmer, stirring occasionally, for about 8 minutes, or just until the noodles are al dente. (Be careful not to overcook, as the pasta will continue to soften as long as it remains in the hot soup.)
5. Ladle the soup into individual serving bowls, and serve hot.
NUTRITIONAL FACTS (PER 1-CUP SERVING)
Calories: 151, Fat: 0.9 g, Protein: 13 g, Cholesterol: 30 mg, Fiber: 1.7 g, Sodium: 287 mg
From SECRETS OF FAT-FREE COOKING by Sandra Woodruff, RD
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For Two...
COUNTRY-STYLE PEAR DUMPLINGS
Prep Time: 35 minutes
~Sent in by Jean, Syracuse, NY
Ingredients:
2 portions of a Basic Pastry Dough (or packaged dough crust)
2 tablespoons finely chopped pecans, almonds, or walnuts
1 tablespoon brown sugar
1/4 teaspoon finely shredded orange or lemon peel
Dash ground cinnamon
2 small pears
1 slightly beaten egg white
1 tablespoon water
Sugar
Half-and-half or light cream (optional)
Directions:
1. Prepare a Basic Pastry Dough as directed (you can use a packaged dough crust). Cover 2 portions and set aside. Lightly grease an 8x8x2-inch baking dish. Set baking dish aside.
2. In a small bowl stir together the pecans, almonds, or walnuts; brown sugar; orange or lemon peel; and cinnamon. Set aside.
3. Peel pears. Core the pears from the bottom, leaving the stems in place. Press half of the nut mixture into the center of each pear. Set aside.
4. On a lightly floured surface, roll each portion of pastry dough into a 7- or 8-inch square. Place a pear in the center of each square. Moisten the edges of the pastry with water. Bring the pastry up around the pear, pleating and pressing to seal around the stem. Roll the pastry back slightly to expose the stem. Place the wrapped pears in the prepared baking dish.
5. In a small bowl stir together the egg white and water. Brush egg white mixture over the wrapped pears. Sprinkle with sugar. Bake in a 375 degree F oven about 40 minutes or until the pears are tender and pastry is golden. Cover pears loosely with foil the last 10 to 15 minutes of baking to prevent overbrowning. Serve warm. If desired, serve with half-and-half or light cream.
Makes 2 dumplings.
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