Publisher's Desk...
Today??™s issue is brimming with food ideas. We owe many thanks for our ???favorites??? to Jean of Syracuse, NY. She sent us so many wonderful meatball recipes. You will find quite a few from Jean in this issue as well as a ???heart healthy??? and ???for two??? from my own files. Rita from London, England, sends in some tips which may make this a healthier New Year for all. See our "Did You Know?" section for her article.
I hope you have a great day as we bid farewell to the work week and welcome in the week end. We are going to find a television this week end, by George! There are some garage/yard sales we will check out in the process. Those can be fun. You know the old saying "One man's junk, another man's treasure". Right now we'd treasure a TV, lol.
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Enjoy!
Ramblings...
Beliefs
Shared by Larry Holmes, Ontario, Canada
I believe- that we don't have to change friends if we understand that friends change.
I believe- that no matter how good a friend is, they're going to hurt you every once in a while and you must forgive them for that.
I believe- that true friendship continues to grow, even over the
longest distance. Same goes for true love.
I believe- that you can do something in an instant that will give you
heartache for life.
I believe- that it's taking me a long time to become the person I want
to be.
I believe- that you should always leave loved ones with loving words.
It may be the last time you see them.
I believe- that we are responsible for what we do, no matter how we feel.
I believe- that either you control your attitude or it controls you.
I believe- that regardless of how hot and steamy a relationship is at first, the
passion fades and there had better be something else to take its place.
I believe- that my best friend and I can do anything or nothing and
have the best time.
I believe- that sometimes the people you expect to kick you when
you're down, will be the ones to help you get back up.
I believe- that sometimes when I'm angry I have the right to be angry,
but that doesn't give me the right to be cruel.
I believe- that it isn't always enough to be forgiven by others.
Sometimes you have to learn to forgive yourself.
I believe- that no matter how bad your heart is broken the world
doesn't stop for your grief.
I believe- that our background and circumstances may have influenced
who we are, but we are responsible for who we become.
I believe- that you shouldn't be so eager to find out a secret. It
could change your life forever.
I believe- that your life can be changed in a matter of hours by
people who don't even know you.
I believe- that even when you think you have no more to give, when a
friend cries out to you, you will find the strength to help.
Send this to all the people YOU BELIEVE in...I just did.
"Just remember... if the world didn't suck, we'd all fall off."
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Did You Know?...
INNER SPRING CLEAN
Shared by Rita, London, England
We're well into the second week of the New Year and the frenetic
partying should be coming to an end. But for most of us, the damage has
already been done - too many late nights nursing whisky tumblers or
champagne flutes and way too much of Ma's chicken pie and Xmas trifle.
Luckily this kind of damage can be undone - a couple of days on the
detox and your body is as good as new again. While a dinkum detox is an
exact science, there is no harm in simply substituting the good for the
bad - as we'll explain below:
For starters, cut out refined wheat products and go for rye bread
instead; swap full-cream dairy for low-fat or fat-free products; avoid
chocolate and biscuits as well as too much animal fat, like chicken
skin, sausage and, of course, steer well clear of takeaways. You've had
enough of all this. What you need now are the right kind of natural
detoxifiers that will get your circulation going and help your bod rid
itself of toxins.
The key aim of any detox is to rest and recuperate the liver; replenish
lost nutrients, especially vitamins A, B, C and E, magnesium, zinc and
potassium; to re-hydrate the organs; to help the skin and kidneys; to
banish headaches and up energy levels; to provide antioxidants and
other detoxifying phytochemicals; and to rebalance bowel bacteria. Here
are the essential foods for the job:
Prunes are high in fibre, potassium, vitamin A and iron and contain a
compound known as di-phenylisatin, which stimulates bowel movement, so
it's excellent for treating constipation.
Broccoli is one of the most nutritious vegetables and a prime cancer
fighter. It's high in fibre and a good source of vitamins A and C.
Watermelon and celery are high in vitamin C; help reduce water retention.
Garlic contains sulphur compounds, which help deal with toxins and free
radicals. Garlic also naturally reduces cholesterol and improves the
immune system.
Pawpaw is high in vitamins A and C, helps with constipation.
Carrots are high in antioxidants
Tomatoes are high in vitamin C and cancer-fighting lycopene.
Almonds are high in magnesium, potassium, calcium and vitamin E;
neutralizes high acid levels in the blood
Avocado is high in monounsaturated fatty acids; reduces cholesterol.
Grapefruit is high in vitamin C and pectin, which reduces cholesterol.
Citrus fruits are high in potassium, which regulates the body's water balance.
Sweet potato is high in vitamin A and has a relatively low glycaemic index. Rich in vitamins C and E.
Short grain brown rice has (according to the macrobiotic fans) the same
percentages of proteins, carbohydrates and fats etc. as the human body.
So it has to be good for you.
And you knew we were going to say it: Drink lots and lots of water. But
while water is the best drink for detoxifying, fresh and natural fruit
juice is very high in water and essential nutrients, and so helps the
body to do its job more efficiently. It also hydrates without bringing
in substances that strain the body, such as refined sugar, artificial
sweeteners or preservatives found in other drinks.
Here are a few highly healthy juice combos:
Carrot with beetroot/ginger/orange/celery
Grapefruit with lemon or watermelon
Watermelon, apple and strawberry juice (excellent to reduce water retention)
Tomato and celery juice (high in vitamin C)
Carrots, pineapple and pawpaw juice (high in antioxidants)
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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:
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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...
Recipes For Romance
With Valentine's Day just around the corner, share with us those recipes you consider when preparing that special meal for your sweetheart. Is there a special beef or seafood dish he/she enjoys? How about that aphrodisiac to all...chocolate? Share your favorite recipes for romance with us, won't you? 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 February's theme issue is Friday, January 30th.
Theme recipes must have subject: "Recipes for Romance" and will be posted on Sunday, February 1st.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Click here to submit an item for posting in this section.
Crazy Corner...
Hallelujah
Shared by Mary Jane, Stockton, CA
A man bought a donkey from a preacher. The preacher
told the man that this donkey had been trained in a
very unique way (being the donkey of a preacher). The
only way to make the donkey go, is to say,
"Hallelujah!"
The only way to make the donkey stop, is to say,
"Amen!"
The man was pleased with his purchase and immediately
got on the animal to try out the preacher's
instructions.
"Hallelujah!" shouted the man. The donkey began to
trot. "Amen!" shouted the man. The donkey stopped
immediately.
"This is great!" said the man. With a "Hallelujah" he
rode off, very proud of his new purchase.
The man traveled for a long time through the
mountains. As he headed towards a cliff, he tried to
remember the word to make the donkey stop.
"Stop," said the man. "Halt!" he cried. The donkey
just kept going.
"Oh, no..."
"Bible...Church!...Please! Stop!!," shouted the man.
The donkey just began to trot faster. He was getting
closer and closer to the edge of the cliff.
Finally, in desperation, the man said a
prayer..."Please, dear Lord. Please make this donkey
stop before I go off the end of this mountain, In
Jesus name, AMEN."
The donkey came to an abrupt stop just one step from
the edge of the cliff.
"HALLELUJAH!" shouted the man.
Heavenly
Shared by Richard K., AR
God looked at earth and wanted to know what kind of behavior that was
going on. He decided to send an angel down to Earth to check it out. So
he called one of His angels and sent the angel to Earth for a time.
When he returned, he told God, "Yes, it is bad on Earth; 95% are
misbehaving and 5% are not."
God thought for a moment and said, "Maybe I had better send down a
second angel to get another opinion." So God called another angel and
sent him to Earth for a time too.
When the angel returned he went to God and said, "Yes, it's true-the
Earth is in decline; 95% are misbehaving and 5% are being good."
God was not pleased. So He decided to E-mail the 5% that were good,
because He wanted to encourage them. Give them a little something to
help them keep going. Do you know what that E-mail said?
No?
I didn't get one either.
How many Christians does it take to change a light bulb?
Shared by Bette, Pittsburg, CA
Charismatic: Only 1
Hands already in the air.
Pentecostal: 10
One to change the bulb, and nine to pray against the spirit of darkness.
Presbyterians: None
Lights will go on and off at predestined times.
Roman Catholic: None
Candles only.
Baptists: At least 15
One to change the light bulb, and three committees to approve the change and decide who brings the potato
salad and fried chicken.
Episcopalians: 3
One to call the electrician, one to mix the drinks and one to talk about how much better the old one was.
Mormons: 5
One man to change the bulb, and four wives to tell him how to do it.
Unitarians: ?
We choose not to make a statement either in favor of or against the need for a light bulb. However, if in
your own journey you have found that light bulbs work for you, that is fine. You are invited to write a poem
or compose a modern dance about your light bulb for the next Sunday service, in which we will explore a
number of light bulb traditions, including incandescent, fluorescent, 3-way, long-life and tinted, all of which are equally valid paths to luminescence.
Methodists: Undetermined
Whether your light is bright, dull, or completely out, you are loved. You can be a light bulb, turnip bulb,
or tulip bulb. Church-wide lighting service is planned for Sunday. Bring bulb of your choice and a covered dish.
Nazarene: 6
One woman to replace the bulb while five men review church lighting policy.
Lutherans: None
Lutherans don't believe in change.
Amish:
What's a light bulb?
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
Basic Oven Meatballs
Ingredients:
3 Beaten eggs
3/4 c Milk
3 c Soft bread crumbs (about
4 1/2 slices)
1/2 c Finely chopped onion
2 ts Salt
3 lb Ground beef
Instructions:
In large mixing bowl, combine beaten eggs, milk, bread crumbs, chopped
onion and salt; add meat and mix well.
Shape into 6 dozen 1" balls.
Place half the meatballs in 15 1/2 x 10 1/2 x 2 1/4" baking pan.
Bake @ 375 degrees 25 to 30 minutes.
Remove from pan; cool.
Repeat with remaining meatballs.
Place cooled meatballs on cookie sheet; freeze firm.
Using 24 meatballs per package, wrap meatballs in moisture vapor proof
material.
Seal and label.
Makes 6 dozen.
Oven Porcupine Meatballs
Meatballs
1 pound hamburger
1/2 cup uncooked rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
Sauce
1 can (5 ounce) tomato sauce
1 cup water
2 teaspoon Worcestershire sauce
In a mixing bowl combine the hamburger, rice, 1/2 cup water, onion,
salt, celery salt, garlic powder, and pepper. Mix well. Shape into
balls. Place meatballs in an ungreased baking dish. Mix together the
tomato sauce, 1 cup water, and Worcestershire sauce. Pour over the
meatballs. Cover and bake in a 400 degree F. oven for 45 minutes.
Remove cover and continue baking for an additional 15 minutes.
This meatball recipe will make 15-20 meatballs.
Meatballs and Spaghetti Sauce
Sauce
2 large cans tomato sauce
1 can (12 ounce) tomato paste
1-2 tablespoons olive oil
2-3 tablespoons fresh garlic (chopped)
1 teaspoon parsley
1 teaspoon sweet basil
1 teaspoon oregano
Meatball Recipe
1 pound ground beef
1 pound ground pork
1 cup bread crumbs
1 cup Parmesan cheese
4 eggs
1 cup cold water
In a saucepan mix tomato sauce, tomato paste, olive oil, garlic, and
spices. Simmer over low heat. Mix beef, pork, and bread crumbs. Beat
the eggs lightly with the water and add to the meat mixture. Mix
well. Roll into balls, drop into the sauce and cover. Cook over low
heat 3 to 4 hours to thoroughly cook meatballs. Serve over pasta with
garlic bread.
This meatball recipe will serve 6 to 8.
Microwave Meatballs
1 pound ground beef
1 egg
1/4 cup chopped onion
1/3 cup fine dry bread crumbs
1 teaspoon liquid beef stock concentrate
1/2 teaspoon dry mustard
1/4 teaspoon oregano
1/4 teaspoon pepper
season to taste
Mix all ingredients together and roll into small balls. Place on a
microwave safe plate and cook on HIGH for 8-9 minutes.
This meatball recipe makes about 20 meatballs.
Swedish Meatballs with Egg Noodles
Ingredients
2 lb. Ground Chuck
2 eggs
2 cups bread crumbs
1/2 tsp. salt
1/4 tsp. black pepper
1 onion, finely chopped
2 tbs. canola oil
1 can cream of celery soup
1 can cream of mushroom soup
1 cup sour cream
1/2 cup milk
16 oz. medium egg noodles
1/2 tsp. Greek seasoning
1 tsp. sugar
6 qt. boiling water
2 tbs. salt
Preparation
Mix together ground chuck, eggs, bread crumbs, salt, pepper, Greek seasoning, sugar, & onion. Shape mixture into small meatballs. Put 2 tbs. canola oil in a large skillet. Add meatballs & brown on all sides. Cover & cook over low heat for 10 minutes. Blend soups, sour cream, & Milk. Cover & simmer 10 minutes. Bring 6 qt. water & 2 tbs. salt to a rapid boil. Gradually add noodles to water, so water continues to boil. Cook until noodles are tender & drain. Serve meatballs over noodles.
Barbecue Cocktail Meatballs
2 lb. ground beef
1 onion, finely chopped
1/2 cup milk
1/2 bread crumbs
2 eggs
1/2 tsp. salt
1 cup barbecue sauce
1/2 cup water
1/2 cup apricot jam
1. Combine beef, onion, milk, bread crumbs, eggs and salt. Mix well and make into small balls. Bake in oven for 45 minutes.
2. In large sauce pan add in barbecue sauce, water and jam. Add in meatballs and let simmer on low for 10 minutes.
3. Serve with toothpicks.
Italian Meatballs with Peppers
Chopped red and yellow bell peppers add color and texture to meatballs seasoned with Italian herbs. Served with rice and a crisp salad these meatballs are fabulous!
Prep: 15 min
Ready in: 25 min
1 pound ground turkey
1/4 cup finely chopped onion
1 teaspoon Italian herb seasoning
1/4 teaspoon salt
2 teaspoons olive oil
1 cup (1 large) chopped red bell pepper
1 cup (1 large) chopped yellow bell pepper
1 cup (3 ounces) sliced fresh mushrooms
1 clove garlic, finely chopped
1 teaspoon MAGGI Instant Chicken Bouillon
1 1/2 cups (12 fluid-ounce can) NESTL?‰?® CARNATION?® Evaporated Fat Free Milk, divided
4 teaspoons all-purpose flour
2 cups hot cooked rice
Chopped fresh parsley
COMBINE turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs. Heat olive oil in large skillet over medium-high heat. Add meatballs; cook for 3 to 4 minutes or until browned. Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm. ADD bell peppers, mushrooms, garlic and bouillon to skillet; cook, stirring occasionally, for 2 to 3 minutes. Combine 1 tablespoon evaporated milk and flour in small bowl; add to skillet. Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened. Add meatballs to skillet; stir to coat. Serve over rice. Garnish with parsley. Makes 6 servings
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Heart Healthy...
Dijon Pork with Potatoes and Carrots
American Heart Association One-Dish Meals Cookbook
Cleanup is kept to an absolute minimum with the help of a sheet of aluminum foil. Just line a baking sheet with it, combine and roast the ingredients on it, then throw the foil away. There isn??™t even a mixing bowl to wash.
Ingredients:
8 medium red potatoes (about 2 ounces each), cut into 1/2-inch wedges
4 medium carrots, quartered lengthwise, then cut into 2-inch-long pieces
2 small onions, cut into eighths
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
2 medium garlic cloves, minced
1 tablespoon olive oil (extra virgin preferred)
1 pound pork tenderloin, all visible fat discarded
1 1/2 tablespoons Dijon mustard
1/2 teaspoon cracked black pepper
2 teaspoons olive oil (extra virgin preferred)
1/2 teaspoon salt
Directions:
Preheat the oven to 425?°F. Line a baking sheet with aluminum foil.
Put the potatoes, carrots, onions, bell peppers, and garlic on the baking sheet. Toss with 1 tablespoon oil. Arrange in a single layer, leaving enough room in the center for the pork.
Spoon the mustard over the pork; spread evenly over the top and sides. Sprinkle with the pepper. Place the pork on the baking sheet. Tuck the thin end of the pork under for even cooking.
Bake for 10 minutes. Stir the vegetables. Bake for 25 minutes, or until the pork is no longer pink in the center. Turn off the oven. Transfer the pork to a cutting board. Let stand for 3 minutes for easier slicing.
Meanwhile, drizzle the remaining 2 teaspoons oil over the vegetables. Stir gently to coat. Sprinkle with the salt. Stir gently. Leave the vegetables in the oven to keep warm while you slice the pork.
Serves 4; 3 ounces pork plus 1 1/2 cups vegetables per serving
Nutrient Analysis:
Calories: 341
Protein: 29 g
Carbohydrates: 37 g
Total fat: 10.0 g
Saturated: 2.0 g
Polyunsaturated: 1.0 g
Monounsaturated: 6.0 g
Cholesterol: 74 mg
Fiber: 7 g
Sodium: 511 mg
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For Two...
Game Hens with Roast Garlic and Candied Anise
2 teaspoons olive oil
1 garlic head, separated into cloves, skin left intact
2 Cornish game hens, trussed
1 cup chicken stock
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 small bulb, about 8 ounces, anise (fennel), trimmed of feathery leaves
3 tablespoons sugar
1/3 cup water
1 to 2 teaspoons chopped fresh tarragon
Preheat oven to 425 degrees F.
In a 12-inch ovenproof skillet, heat the olive oil, add garlic and saut?© until the skins are a deep golden color. Add hens and brown on both sides. (If the garlic begins to turn black or burn, remove from skillet and reserve). Add chicken stock, lemon juice (and garlic if you removed it). Sprinkle hens with salt, bring to a boil, and place, uncovered, in the oven for 30 minutes, turning once.
Trim any discolored leaves from the anise bulb and slice into 1/4- inch cross sections. In a small skillet saut?© anise with sugar and water over medium heat. Simmer until liquid is evaporated and the anise looks glazed and shiny; mix in the tarragon. Reserve while hens cook.
Transfer skillet with the hens to the stove top, place over high heat, and reduce the liquid until it is a shiny, glaze-like sauce.
Arrange hens on heated serving platter. Garnish with the candied anise and scrape and spread the glaze/sauce and garlic over the top.
Adapted from 'Secret Ingredients', by Michael Roberts, Bantam Books, New York, 1988.
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