Life's luxuries for a lot less...
only at Ross Simons.
Maggie's World...
Good evening to everyone. I hope your Christmas was good. As for me and mine, we were blessed. For the first time ever, we shared it in our home with other members of our family. We had four generations together for a very pleasant visit.
I know it has been awhile since we shared time together here at A to Z Recipes. Please know how much I appreciate the emails and that you have all been in my thoughts. This time away has been good for me as I truly needed some time to re-group. I have also done some thinking about where to go with this endeavor. While I have not come up with a workable game plan, many of you have offered suggestions of which I have given serious consideration.
I had intended to not return until after the New Year but wanted to send an issue out for many reasons, one of which is to remind you of the deadline on our monthly theme. That deadline was to have been today but I will extend it through this weekend for those of you who may not read this email until then.
Another reason for sending this issue to you (besides sharing all the great recipes and assorted goodies) is to announce that A to Z Recipes will be taking a new direction. The format will stay the same as it seems to be one you enjoy. I will remain with Zinester as they are a good, solid ezine publishing organization (they have completed and improved the archives...very exciting as now ALL a2z issues at Zinester are available to you!). A major change will be a system (in place soon) for me and my family to receive some monetary benefit from the time and expenses involved in this publication??™s distribution. I have dedicated thousands of hours to provide a2z free to its readership. Since this is NOT my primary employment, that is quite a statement. The method will be disclosed soon. It
is possible the current list of subscribers will decrease. I hope not. I am prepared to accept whatever comes with my decision. Being a mother, grandmother and full-time employee elsewhere requires I make decisions regarding the use of my free time. This is something all of you should understand.
Enjoy!
Ramblings...
Too Often...
Shared by Linda, CA
Too often we underestimate the power of
a touch,
a smile,
a kind word,
a listening ear,
an honest compliment,
or the smallest act of caring,
all of which have the potential to turn a life around.
Leo Buscaglia
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Did You Know?...
About Russian Cuisine
Shared by Natasha, Pskov City, Russia
"A host is not famed for its fine interior but for its pies and cakes"
(i. e. its host's hospitality).
~ Old Russian proverb.
Russian cuisine from ancient times.
Even for a scanty meal Russians used to spread a linen tablecloth which showed how much they respected meals. It used to be spread even in the poorest houses, with just boiled potatoes for the meal.
On festive occasion and to honour a high-ranking guest the best white tablecloth with embroidery would be spread.
For starters, numerous appetisers (zakusri) such as caviar, tiny open - faced sandwiches, could cuts and vegetables are bright to the table to accompany toasts made in honour of everything imaginable.
Vodka, of course, is poured for many of these toasts, although it is not uncommon to see cognacs, flavoured liqueurs, or champagne on special occasions. After the appetisers, more substantial dishes are served. Soups, such as borscht made from beets and shchi made from cabbage, are eaten together with pirozhki - pastries stuffed with cabbage, meats or fruits.
It is a well-known fact that since the time immemorial Russians have used wooden spoons. There are several reasons for it. Wooden spoons were cheap, the material being easily available and carvable, so that spoons could be carved by any family.
Another consideration was that ancestral Russians were fond of very hot food. A wooden spoon would not burn one's lips or tongue. Boiling - hot soup will cool in a wooden spoon.
Every member of the family had a spoon of his own, often marked with his (her) name or with some other sign. It was advisable for the family to have separate spoons in order to prevent the appearance of sores in the corners of one's mouth.
Wood, which could be easily carved, poker - worked, polished, painted and varnished, has become very handy for making all kinds of utensils: spoons, saltcellars, bowls, dippers, plates, bread - plates, dishes, flour barrels, buckets and the yoke to carry them on, traditional Russian toys. Salt and flour remained dry in wooden boxes and containers. Wooden chopping boards are better than plastic ones for fighting bacteria.
A skilful craftsman would turn the wooden utensils into works art.
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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 browser to go to:
A to Z Recipes Discussion Forum
It is hoped the discussion forum will generate a bit more interest soon. What a great (and free) way to share ideas and perhaps get to know fellow readers. Haven??™t you ever wanted to ask Larry, Vicki, Jessica, Pat, Jean, Barbara, Bette, Linda, Bev, Ingrid, Treva, Joyce, Rosemarie, etc. a question but didn??™t know how? Well...here??™s your chance, folks.
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the Subscribe button when you get there.
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...
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 TODAY Friday, December 26th, but is extended through this week end.
Theme recipes must have subject: "Favorite Diet Recipes" and will be posted on Sunday, January 4th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Crazy Corner...
Andy Rooneyisms
Shared by Millie,TX
1 - Andy Rooney on Vegetarians:
"Vegetarian - that's an old Indian word meaning 'lousy hunter'"
2 - Andy Rooney On Prisoners:
Did you know that it costs forty-thousand dollars a year to house each prisoner? Jeez, for forty-thousand bucks a piece I'll take a few prisoners into my house. I live in Los Angeles. I already have bars on the windows.
I don't think we should give free room and board to criminals. I think they should have to run twelve hours a day on a treadmill and generate electricity. And if they don't want to run, they can rest in the chair that's hooked up to the generator.
3 - Andy Rooney On Fabric Softener:
My wife uses fabric softener. I never knew what that stuff was for. Then I noticed women coming up to me, sniffing, then saying under their breath, "Married!" and walking away. Fabric Softeners are how our wives mark their territory. We can take off the ring, but it's hard to get that April fresh scent out of your clothes.
4 - Andy Rooney On Morning Differences:
Men and women are different in the morning. We men wake up aroused in the morning. We can't help it. We just wake up and we want you. And the women are thinking, 'How can he want me the way I look in the morning?' It's because we can't see you. We have no blood anywhere near our optic nerve.
5 - Andy Rooney On Phone-In-Polls:
You know those shows where people call in and vote on different issues?
Did you ever notice there's always like 18% that say "I don't know." It costs 90 cents to call up and vote and they're voting "I don't know."
Honey, I feel very strongly about this. Give me the phone. (Says Into Phone) "I DON'T KNOW!" (Hangs up looking proud.)
Sometimes you have to stand up for what you believe you're not sure about."
This guy probably calls up phone sex girls for $2.95 to say, "I'm not in the mood."
6 - Andy Rooney On Cripes:
My wife's from the Midwest. Very nice people there. Very wholesome. They use words like 'Cripes'. 'For Cripe's sake.' Who would that be; Jesus Cripe's? The son of 'Gosh' of the church of 'Holy Moly'? I'm not making fun of it. You think I wanna burn in 'Heck'?
7 - Andy Rooney On Grandma:
My grandmother has a bumper sticker on her car that says, 'Sexy Senior Citizen.' You don't want to think of your grandmother that way, do you? Out entering wet shawl contests. Makes you wonder where she got that dollar she
gave you for your birthday.
8 - Andy Rooney On Answering Machines:
Did you ever hear one of these corny, positive messages on someone's answering machine? "Hi, it's a great day and I'm out enjoying it right now. I hope you are too.
The thought for the day is: "Share the love."
Beep. "Uh, yeah...this is the VD clinic calling....Speaking of being positive, your test results are back. Stop sharing the love."
9 -Andy Rooney on Research:
Because over the past few years, more money has been spent on breast implants and Viagra than is spent on Alzheimer's Disease research, it is believed that by the year 2030 there will be a large number of people wandering around with huge breasts and erections...who can't remember what to do with them.
PARKING TICKET
I went to the store the other day, and I was in there for only about 5 minutes. When I came out there was a motorcycle cop writing a parking ticket. So I went up to him and said, "Come on, buddy, how about giving a guy a break?" He ignored me and continued writing the ticket. So I called him a pencil-necked Nazi. He glared at me and started writing another ticket for worn tires! So I called him a piece of horse s**t. He finished the second ticket and put it on the windshield with the first. Then he started writing a third ticket! This went on for about 20 minutes... the more I abused him, the more tickets he wrote. I didn't care. My car was parked around the corner. I try to have a little fun each day. It's important.
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Take a moment to do the right thing. Place a vote every day for what is done for YOU every day.
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Your Favorites...
CHICKEN, RICE, ONION CASSEROLE
~Sent in by Pat, in the High Sierras, CA
1 lg. chicken, cut up (or 8 pieces favorite parts)
1 pkg. onion soup mix
1 cup rice, uncooked
1 can cream of chicken (or mushroom) soup
2 cans water
salt to taste
Sprinkle onion soup mix on bottom of large casserole pan. Place uncooked
rice over onion mix. Add slightly salted chicken pieces over rice-onion
mixture. Combine soup with water in a separate bowl and blend well.
Pour over chicken, rice and onion mixture. Cover; bake at 350 degrees
for 1 hour.
Serves 8
APPLE-RAISIN SPICE CAKE
~Sent in by Larry Holmes, Ontario, Canada
Cake:
1 cup raisins
2/3 cup chopped walnuts
1 ?? cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
?? teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
?? teaspoon allspice or cloves
?? cup shortening
1 ?? cups lightly packed brown sugar
2 eggs
1 cup applesauce
Icing:
?? cup shortening
2 cups sifted icing sugar
2 - 3 tablespoons milk
1 teaspoon vanilla
walnuts to decorate (optional)
Cake: Toss raisins and nuts with ?? cup flour to coat. Set aside. Combine
remaining flour with next 6 dry ingredients. Mix well. Cream shortening,
brown sugar and eggs in large bowl on medium speed with electric mixer until
light and fluffy. Add dry ingredients alternately with applesauce, mixing
lightly after each addition. Sir in raisin mixture; mix well. Spread
batter, dividing evenly in 2 greased 8 1/2x4 ??-inch loaf pans. Bake at 325?°
F. for 45 to 55 minutes. Cool 10 minutes, then remove from pan and cool
completely.
Icing: Beat all ingredients except nuts together until smooth and creamy.
Cut cakes in half, horizontally. Spread icing between layers and on top.
Decorate with nuts, if desired.
FUNERAL POTATOES
~Sent in by Bev, FL
32 oz. bag frozen hash brown potatoes
salt and pepper to taste
1 stick margarine, divided and melted
1 can cream of celery soup
1 can cream of mushroom soup
2/3 soup can water
8 oz. jar cheese whiz
8 oz. carton sour cream
bread crumbs
Thaw hash browns in microwave or overnight in refrigerator. In a large bowl
combine salt, pepper, 1/2 stick of margarine (melted), both soups, water,
cheese whiz, and sour cream. Mix until smooth. Add potatoes and pour into
greased 9 x 13 inch dish. Mix 2 cups of bread crumbs (or crushed potato
chips or corn flakes) with the remaining 1/2 stick of melted margarine.
Sprinkle on top of potato mixture and bake at 350* for 45 to 60 minutes.
You may use jalapeno cheese whiz in place of regular for added flavor. This
also works well with low fat sour cream and soups.
BRUSSELS SPROUTS IN PASTA PRIMAVERA
(Pressure cooker recipe)
~Sent in by Jean, FL
1 (8 ounce) package angel hair pasta
1 cube vegetable bouillon
?? teaspoon dried tarragon
?? teaspoon crushed red pepper flakes
?? teaspoon dried oregano
1 lb Brussels sprouts, halved
?? cup green beans
1 cup peeled and diced potatoes
1 cup peeled and thin sliced carrots
?? cup minced onion
1 (8 ounce) container sour cream
2 tablespoons cornstarch
?? cup grated Parmesan cheese
salt and pepper to taste
In a large pot of salted boiling water, cook pasta until al dente; drain immediately. Keep pasta warm.
Meanwhile, combine the cup of water, vegetable bouillon, tarragon, red pepper and oregano in the pressure cooker. Add the Brussels sprouts, green beans, potatoes, carrots and onion. Lock the lid in place and bring to high pressure over high heat. Cook 4 minutes. Use the cold water release method. Strain the broth, return it to the cooker. Simmer and add the sour cream.
Turn the stove down and mix cornstarch in 1/3 cup cold water, stirring it into the simmering broth. Stir well and cook until thickened and bubbly.
Return the cooked sprouts to the broth, stirring gently.
Serve the vegetable mixture over the warm spaghetti and top with Parmesan cheese. Season with salt and pepper to taste.
PIZZA PAN COOKIES
~Sent in by Barbara, Chula Vista, CA
These cookies are very teenager friendly!
1 cup butter OR margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla
2 eggs
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
1 cup chopped walnuts OR pecans
Preheat oven to 375 F. Lightly grease two 12 inch pizza pans.
Cream butter, sugars, cream cheese and vanilla in large bowl. Add eggs, beat until light. Combine flour, baking soda and salt in small bowl. Add to creamed mixture, blend well. Stir in chocolate chips and nuts. Divide dough in half; press each half evenly into a prepared pan.
Bake 20 to 25 minutes or until lightly browned around edges. Cool completely in pans on wire racks. To serve, cut into slim wedges or break into pieces.
Makes two 12 inch cookies.
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Heart Healthy...
MODERN MACARONI AND CHEDDAR
From the AMA Family Health Cookbook, 1998
Ingredients:
1 cup low-fat (1 percent) cottage cheese
3/4 pound elbow macaroni or other short tube-shaped pasta
1/2 pound broccoli florets
Vegetable oil spray
2 teaspoons olive oil
1 small red bell pepper, seeded and chopped
2/3 cup thinly sliced scallions, plus 1/3 cup
1 tablespoon all-purpose flour
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
2 cups skim milk
1 1/2 cups shredded reduced-fat cheddar cheese, plus 1/2 cup (about 1/2 pound total)
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Directions:
1. Process the cottage cheese in a blender or food processor just until smooth, about 15 seconds. Set aside. Cook the pasta in a large pot of boiling salted water for 7 minutes. Add the broccoli to the pasta and cook until the pasta is al dente and the broccoli is crisp-tender, about 3 minutes more. Drain the pasta and broccoli well and return to the cooking pot. Coat a shallow 2-quart baking dish or 7x11-inch baking dish with vegetable oil spray.
2. In a large, preferably nonstick skillet, heat the oil over medium-low heat and cook the bell pepper for 3 minutes. Add 2/3 cup of the scallions and cook until the peppers are softened, about 2 minutes more. Stir in the flour, mustard and cayenne and cook for 1 minute, stirring constantly. Slowly whisk in the milk and cook, stirring constantly, until thickened and bubbly, about 5 minutes. Reduce heat to low and whisk in the cottage cheese and 1 1/2 cups of cheddar cheese until the cheese is melted and smooth. Stir in the Worcestershire.
3. Add the cheese sauce to the pasta and broccoli in the cooking pot and stir to combine well. Spoon into the prepared baking dish, then sprinkle with the remaining cheddar cheese and the paprika. (This recipe can be made up to 4 hours ahead to this point and refrigerated. Return to room temperature before baking.)
4. Preheat the broiler or preheat the oven to 400 degrees. If the recipe is freshly made and hot, set under the broiler until the top is flecked with brown and the cheese is melted, about 2 minutes. If the recipe has been made ahead and looks a little dry, you may need to add up to 1/4 cup water to the baking dish. Cover with foil and bake until nearly heated through, about 20 minutes. Uncover and bake until the top is flecked with brown and the cheese is melted, about 10 minutes longer. Garnish with the remaining scallions and serve immediately.
Makes 6 servings.
Nutritional information per serving:
About 415 calories, 89 calories from fat, 10g total fat, 5g saturated fat, 30mg cholesterol, 422mg sodium, 54g total carbohydrates, 2g fiber, 27g protein.
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For Two...
SPICED APPLE BAGEL
Nutritional Analysis & Diabetic Exchanges
Serves: 1
~Sent in by Bev, FL
3 T. cream cheese, softened
1 honey wheat or plain bagel, split
3 T. chopped apple
4 tsp. raisins
1 tsp. brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Spread cream cheese on bagel halves. Top with apple and raisins. Combine brown
sugar, cinnamon and nutmeg; sprinkle over the top. Place on a baking sheet;
broil 6-8 inches from heat for 2-3 minutes or until hot and bubbly.
Nutritional Analysis: One serving (PREPARED WITH honey-wheat bagel and
fat-free cream cheese) equals: 255 calories...513 mg sodium...3 mg
cholesterol...51 gm carbohydrate...13 gm protein...2 gm far ++++ Diabetic
Exchanges: 2 starch...1 fruit...1 lean meat
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Always remember:
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