Publisher's Desk...
January 27, 2004
It's 5 a.m. I must be insane! I slept 3 hours last night. Well...I had to work. But today is Angela's birthday. She loves French toast. And crisp bacon. And fresh-squeezed orange juice. And coffee with lots of cream and a packet of sweetener. So, here I am. My mind wanders to a time, no so long ago...
January 27, 1989
It's 5 a.m. I must be insane! I have been in labor for 20 hours. And this pregnancy has been extremely difficult. After so many "female problems" they say I am "high risk". What was their first clue? And I am going to be 37 years old in a few months. This baby weighs over 10 pounds (maybe 11?) but I got this far and I'm not going to quit now. Joanna, my first born, is here with me. God love her! She will be 18 this year. Yes, I AM insane.
OK---back to the present time...
Today's issue is dedicated to my beautiful daughter Angela who is 15 today. She is such a joy to me. I cannot imagine life without her (ok...from time to time I imagine having a life after she grows up and leaves me, lol). You will see recipes today that are some of her favorite. I hope you enjoy this little tribute to being 15 again.
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Enjoy!
Ramblings...
DEFINITION OF A TEENAGER
Teenager (noun)
1) A mammal found extensively throughout the planet, often clustered in groups in front of television sets. Thought to be a member of Homo Sapiens due to physical similarities, though social and emotional behavior leads many researchers to consider Teenagers to be a completely different species altogether. Very territorial.
Teenagers are extraordinarily social animals, seeking contact with their peer groups to such a great extent they will forgo family, chores, food, and responsibility. The males of the species forage for food constantly and can consume three times their weight every day. When in full plumage, the males are usually drab, marked by loose fitting garments which slide off their backsides and look ridiculous.
The females, on the other hand, sport striking colors under their eyes, throughout their hair, and on the tips of their fingers. Females often attract males by wearing garments to accentuate chest development. Males indicate their approval by staring at the display. The call of the female is complex and shrill: "Like, O m'Gosh! O m' Gosh!" Males are less vocal, signaling to other males with a salutatory "Yo. Yo. Yo. S'up? S'up? S'up?"
Teenagers line their nests with discarded undergarments. The females hold telephone receivers to their ears an average of six hours a day. When challenged for possession, they snarl and warn intruders, "I'm doing my HOMEWORK. My HOMEWORK. My HOMEWORK." The males lie immobile for hours at a time, conserving energy and listening to violent electronic signals from radios. Male Teenagers concentrate on important information by rolling their eyes, shrugging, kicking dirt and sighing. Females burst into tears and slam doors. Many Homo Sapiens families have a host-to-parasite relationship with one or more than one Teenager. These host families often develop a resistance to the parasite, rejecting them some time in the eighteenth year of life. Often, though, this rejection is merely theoretical, with
the Teenager continuing to live off of the host Homo Sapiens family for many years afterward, often at great sacrifice.
2) Of, relating to, and especially EXPLAINING irrational, intolerable, or inexplicable behavior. ("She's a Teenager.")
3) A request for sympathy, offered by adult parents to each other in support. ("I have a Teenager at home.") Often accompanied by sighs, head shaking, tongue clucking, and shoulder shrugging.
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Did You Know?...
A Human Lives Here...
The recipe for Lo Mein in yesterday??™s issue had a major malfunction...no noodle amount specified. Goodness! I AM getting old, lol. It also made reference to a procedure called: ???Let cook until the needles are hot???. Well, I am here to tell you: there are NO needles in this recipe, lol. I apologize as I try very hard to make this publication as free of errors as humanly possible. Further proof that a human runs things around here, huh... Here is the recipe in its entirety.
LO MEIN
4 servings
Marinade:
1 tablespoon white wine
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 pound boneless skinless chicken breast
1/2 pound spaghetti or linguine, cooked
Sauce:
1 tablespoon soy sauce
1/2 cup chicken broth
1 tablespoon vegetable oil
2 scallions
4 ounces snow peas
4 ounces mushrooms, quartered
1 carrot, cut in matchstick pieces
In a medium-sized bowl mix together the marinade ingredients. Add the meat and stir to cover. Let sit for 30 minutes. Drain well. Discard the marinade. In a small bowl mix together the sauce ingredients. Set aside. In a wok or large skillet heat the vegetable oil over high heat. When the oil begins to smoke, add the marinated meat. Stir-fry until just cooked. Push to one side and add the vegetables. Stir-fry for 2 to 3 minutes, stirring constantly. Mix with the meat. Pour in the sauce. When the sauce begins to bubble, add the noodles. Toss lightly to mix together. Let cook until the noodles are hot.
Nutrition Facts
Amount Per Serving: Calories 165 - Calories from Fat 65
Percent Total Calories From: Fat 39%, Protein 40%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 39mg, Sodium 739mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 5128 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units
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Life's luxuries for a lot less...
only at Ross Simons.
Discussion Forum
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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
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Crazy Corner...
For Heaven's Sake
Shared by Jean, Syracuse, NY
An exasperated mother, whose son was always getting into mischief, finally asked him "How do you expect to get into Heaven?" The boy thought it over and said, "Well, I'll run in and out and in and out and keep slamming the door until St. Peter says, 'For Heaven's sake, Dylan, come in or stay out!'"
Let's Make A Deal
Shared by Jean, Syracuse, NY
A young boy had just gotten his driving permit. He asked his father, who was a minister, if they could discuss his use of the car. His father said to him, "I'll make a deal with you. You bring your grades up, study your bible a little, and get your hair cut, then we will talk about it" A month later the boy came back and again asked his father if they could discuss his use of the car. His father said, "Son, I'm real proud of you. You have brought your grades up, you've studied your bible diligently, but you didn't get hair cut!"
The young man waited a moment and replied, "You know dad, I've been thinking about that. You know Samson had long hair, Moses had long hair, Noah had long hair, and even Jesus had long hair."
His father replied, "Yes son, and they walked everywhere they went!"
Group Therapy
Shared by Jean, Syracuse, NY
A Licensed Counselor was conducting a group therapy session with four young mothers and their small children...
"You all have obsessions," he observed. To the first mother, he said, "You are obsessed with eating. You've even named your daughter Candy."
He turned to the second Mom. "Your obsession is with money. Again, it manifests itself in your child's name, Penny."
He turns to the third Mom. "Your obsession is alcohol. This too manifests itself in your child's name, Brandy."
At this point, the fourth mother gets up, takes her little boy by the hand and whispers, "Come on, Dick, we're leaving."
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Angela??™s Favorites...
TEXAS RANCH CHICKEN
Makes 6 servings
Ingredients:
2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken parts
1 1/2 cups Ranch-style salad dressing
2 cups shredded mozzarella cheese
Directions:
1 Preheat oven to 350 degrees F (175 degrees C). Spread the olive oil in a 9x13 inch baking dish.
2 Arrange chicken in the dish, and cover with the dressing. It's best to place chicken pieces close together so that the cheese and the dressing do not burn on the bottom of the pan.
3 Bake for 20 minutes in the preheated oven. Remove from heat, top with mozzarella cheese, and return to the oven. Continue cooking for about 15 minutes, until the cheese is melted and lightly browned and the chicken is no longer pink and juices run clear.
PECAN PIE
Makes one 9-inch pie
1 cup granulated sugar
1 cup light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
3 extra-large eggs, lightly beaten
1 cup chopped pecans
1 unbaked pie shell
Heat oven to 350F.
In medium saucepan, combine sugar, corn syrup, butter, and vanilla. Bring to a boil over medium heat. Reduce heat and simmer uncovered 6 minutes. Remove from heat and cool to room temperature.
Add eggs. Mix until well blended.
Place pecans in pie shell. Pour sugar mixture over pecans.
Bake one hour.
CREAMED PEAS
Makes 6 servings
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 teaspoons sugar
2 (10-ounce) packages frozen green peas
In a medium-large saucepan, melt the butter. Add flour, salt and
pepper; cook over low heat until bubbly. Gradually add milk and sugar; cook
and stir until thickened. Cook peas according to package directions;
drain. Stir into the sauce and heat through.
CHOCOLATE-COCONUT-PECAN TORTE
1 (about 18 oz/504 g) package chocolate cake mix
1 (14 oz/392 g) can sweetened condensed milk
3 egg yolks, beaten
1/2 cup (120 ml) butter or margarine
1-1/3 cups (320 ml) flaked coconut
1 cup (240 ml) chopped pecans
1 teaspoon (5 ml) vanilla extract
2 cups (480 ml) frozen non-dairy whipped topping, thawed in the
refrigerator, OR 1 cup (240 ml) whipping cream, whipped
Pecan halves, optional
Preheat oven to 350 F (180 C). Prepare cake mix as package
directs. Pour batter into three well-greased and floured 8- or 9-inch
(20- or 22.5-cm) round layer cake pans. Bake 20 minutes or until
wooden pick inserted near center comes out clean. Remove from
pans; cool thoroughly. Meanwhile, in heavy saucepan, combine
sweetened condensed milk, egg yolks and butter. Over medium
heat, cook and stir until thickened or bubbly, about 10 minutes. Stir
in coconut, pecans and vanilla. Cool 10 minutes. With sharp knife,
remove crust from top of each cake layer to within 1/2 inch (1.25
cm) of edge. Spread equal portions of coconut pecan mixture
between layers and on top to within 1/2 inch (1.25 cm) of edge.
Frost side and 1/2-inch (1.25-cm) rim on top of cake with whipped
topping. Garnish with pecan halves if desired. Store cake in
refrigerator.
Makes one cake.
PORK SAUSAGE GRAVY
Makes 8 servings
2 pounds fresh, ground pork sausage
2 1/4 cups milk
1/2 - 1 cup all-purpose flour
Salt and pepper to taste
Directions
1 Break up sausage in a skillet and brown. Remove from
skillet and set aside.
2 With remaining drippings, add 1/2 to 1 cup of the flour
and stir. Make sure that all of the drippings are absorbed.
3 Stir in milk a little at a time until creamy. Top with
the cooked sausage, salt and pepper to taste.
BEST BISCUITS
Makes 6 huge biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk
Directions
1 Preheat oven to 425 degrees F (220 degrees C).
2 In a large bowl, whisk together the flour, baking
powder, salt, and sugar. Cut in the shortening until the
mixture resembles coarse meal. Gradually stir in milk until
dough pulls away from the side of the bowl.
3 Turn out onto a floured surface, and knead 15 to 20
times. Pat or roll dough out to 1 inch thick. Cut biscuits
with a large cutter or juice glass dipped in flour. Repeat
until all dough is used. Brush off the excess flour, and
place biscuits onto an ungreased baking sheet.
4 Bake for 13 to 15 minutes in the preheated oven, or
until edges begin to brown.
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Heart Healthy...
BEEF STROGANOFF
6 servings
1 pound top sirloin steak
8 ounces sliced fresh mushrooms
3/4 cup chopped onion
2 cloves garlic, pressed
Vegetable cooking spray
1 tablespoon margarine
2 tablespoons flour
1 cup hot water
1 teaspoon beef bouillon granules
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cornstarch
1/4 cup lowfat sour cream
3 cups hot cooked noodles
Finely chopped fresh parsley
Trim fat from steak; slice steak diagonally across grain into thin strips. Cook steak and next 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat, stirring constantly, until tender. Drain steak mixture, and set aside; wipe drippings from pan. Melt margarine in skillet over low heat; add flour, stirring with a wire whisk until smooth. Cook 1 minute, stirring constantly. Gradually add 1 cup water, stirring constantly. Add bouillon granules, and cook over medium heat, stirring constantly, until thickened. Stir in salt, pepper, and steak mixture. Cook until thoroughly heated. Remove from heat. Combine cornstarch and sour cream; stir into meat mixture (do not reheat). Serve over noodles; sprinkle with parsley. Makes 6 servings.
Nutrition Facts:
Amount Per Serving: Calories 279 - Calories from Fat 73
Percent Total Calories From: Fat 26%, Protein 33%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 79mg, Sodium 303mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 101 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units
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For Two...
BEEF STEAK & VEGETABLES FOR TWO
(See web version of newsletter for
photo!)
2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning
1 medium yellow squash, sliced diagonally (3/4-inch)
1 medium zucchini, sliced diagonally (3/4-inch)
2 tablespoons freshly grated Parmesan cheese
Combine oil and Italian seasoning; brush on vegetables. Sprinkle with cheese.
Place beef steaks and vegetables on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness and until vegetables are tender, turning occasionally.
Carve steaks. Season beef and vegetables with salt and pepper.
Makes 2 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.
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